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Yeast Breads

© Shawn Price

Nothing beats the smell of baking bread - just thinking about the smell of bread filling the house makes my mouth water. Yeast breads are not difficult to make and can be shaped in many different ways. Traditional bread pans are great, but don't be afraid to make other shapes such as round loaves or rolls.

Set aside a good time to knead. It's a fine way to warm up the shoulders and the work out tension. A nice clean countertop dusted with flour is a good work surface. Put your whole body into the process - pound and knead that dough!

*Date Pecan Bread* This is a favorite Sunday bread.

2 pkg dry yeast 3 T. sugar 2 1/2 t. salt 2 t. grated orange peel 1/2 c. nonfat dried milk 6 c. flour 2 3/4 c. warm water 3 T. butter 1 c. chopped dates 1/2 c. chopped pecans

Mix together yeast, sugar, salt, orange peel, dried milk, and flour. Stir in water and beat until smooth. Mix in butter, dates, and nuts. Knead until smooth and cover and let rise until double in size. Divide the dough into into loaves and place into 2 greased loave pans. Cover and let the loaves double in size. Bake in a 375 deg. oven for 35-40 min.

*Potato Loaves* This bread stays fresher longer

1 pkg. dry yeast 1 1/4 c warm water 3 c. flour 3/4 t. salt 1/4 c. molasses 1 c. mashed potatoes

Dissolve the yeast in the warm water. Add the flour, salt, molasses, and potatoes. Beat until smooth. Knead until smooth, cover and let rise until double. Punch down the dough and shape into a large, round loaf. Cover and let rise until doubled. Bake at 375 deg. for 40-45 minutes.

*Italian Filled Loaves* Great with Italian food or as a substantial snack

2 pkg dried yeast 2 1/2 c. warm water 1 T. sugar 6 c. flour 1 T. salt 2 T. oil 1/2 c. Parmesan cheese 1T dried oregano 4 cloves roasted garlic blended with 2 T. oil

Dissolve yeast in the warm water. Stir in sugar, flour, salt, and oil. Knead the dough until smooth. Cover and let the dough rise until doubled. Punch the dough down and knead several minutes. Divide in half and roll each half into a 10 X 14 inch rectangle. Sprinkle the rectangles with the cheese, oregano and garlic. Roll into loaves, cover and let rise 20 minutes. Slash the tops with a sharp knife. Bake in a 400 deg oven for 35 to 40 min.

*Dill and Cheese Bread* Very fragrant - cheese and dill work well together

1 pkg. dry yeast 3 c. four 2 T. sugar 2 T. dill 1 t. salt

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