French Onion Soup ~ posted by Tonia

This soup is so good on a chilly, autumn day, and especially lovely when served with a lighlty toasted croque monsieur.

(6 first course servings)
6 medium onions
3 Tbsp butter
3 Tbsp olive oil
1 ½ Tbsp sugar
salt and pepper
1 ½ Tbsp flour
1 quart (4 cups) beef broth
Gruyere cheese

Slice onions as thinly as possible. Heat oil and butter in a large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook ten minutes, stirring occasionally.

Remove cover, increase heat to medium high. Sprinkle with sugar; stir to combine. Cook 25-30 minutes or until onions are a deep golden brown, stirring frequently (if necessary, reduce heat to keep onions from sticking).

Stir in salt and pepper. Add flour and cook 3 minutes. Add broth 1 cup at a time, stirring between each addition and bring to a boil. Cover and simmer for 35 minutes. Ladle soup into oven-proof bowls and turn on the broiler.

Slice 6 pieces from the baguette. Grate gruyere cheese. Place one piece of baguette on the top of each bowl of soup. Pile the cheese on top of each piece of bread and broil until cheese has melted and started to brown.

Spoonbread, posted by Jami in TX

1 stick butter
1 small box Jiffy Corn Bread mix
1 egg
1 can cream corn
1 cup sour cream
1 can whole kernel corn, drained

Melt butter in casserole dish. Mix in egg and then all remaining ingredients. Bake at 350 degrees for approximately 1 hour.

Another variation is to add 8 oz of cheddar, about 2/3rds into the mix, bake 40 min, bring it out and sprinkle some on top then bake it about 10 min. longer. Or dump a 4 oz can of green chiles or chopped jalepenos into the mix for something a little zestier. 😉 I actually don’t like it. LOL. But my family does and it’s an awfully easy side dish to make with roasted chicken, pot roast, grilled meat, etc.

Camy (6 boybarians, 1 little lady)’s Bread Wisdom

As far as bread is concerned, I use my own freshly-ground wheat. I also have a Bosch bread kneader/mixer/blender.

Many of these are approximates, so use with caution :o)

12 cups freshly-ground hard spring wheat
1/2 cup ground flaxseed (I use golden)
1/2 cup rolled oats (not quick)
2/3 cup oil
4 1/2 cups very cold water (you can also use milk, buttermilk, thinned yogurt, water from cooking vegetables, etc.)
2/3 cup sweetener (I use evaporated cane juice. You can also use sugar, brown sugar, or honey. You’ll need to take away about 1/4 cup liquid if you use honey).
4 t salt
2 T yeast (I use instant yeast)

Combine water, flaxseed, oats, sweetener, yeast, oil, salt, and 4 1/2 cups of water. Mix well.

Add 8 cups of flour and mix. Add remaining flour throughout the mixing/kneading process until gluten forms.

Place dough into lightly-oiled large bowl, cover. Let rise (it takes 4-6 hours to rise and double). Punch down and form into loaves and place in greased pans. I make 4 large loaves. Cover and let rise until double in pans (1-2 hours or more depending on humidity and air temp) Bake in 350 degree oven for 20 minutes. Rotate pans and cook for 10-15 minutes more until bread is brown. Remove from pans and let cool for at least one hour (if you can!)

You can also make pitas w/ this recipe. Just roll golf ball-sized pieces flat (as thick as a wool blanket). Bake 4-6 at a time on a cookie sheet in a 450 degree oven for 6 minutes. Remove and wrap in a towel to keep warm and soft.

For cinnamon rolls, take one piece of your loaf dough and roll into a 6X12 rectangle. Drizzle w/ honey and sprinkle cinnamon on top. YOu can also add nuts and dried fruit if you like. Roll up the dough into a loaf. Use dental floss to cut dough into rolls (place on greased cookie sheet) or roll into a loaf and place in breadpan. For cinnamon bread, bake the same as for loaves described above. For rolls, let double and bake for about 20 minutes. Remove from pans and let cool *or* For an extra special touch, remove hot loaf from pan and roll in sugar and cinnamon. This is wonderful!

You an also make buns. Hot dog buns: cut dough into baseball-sized pieces and roll into a log shape. Let rise until double on greased cookie sheet. Bake for 20 minutes. YOu may need to bake them longer, depending on your oven. Hamburger buns: same baseball-sized pieces of dough. Just flatten slightly. Same instructions as for hotdog buns.

Another option is to make the dough and use to make “hot pockets.” We like ham and cheese, pizza, or beans and rice in ours. I use the pita rounds and place about 1/4 cup of the filling on it, then I fold it over and seal the edges (water helps this) and poke a few holes in the top. You can immediately bake these. They take between 20-30 minutes. YUM!

Breadsticks are good, too! Roll the dough flat and cut into strips. Twist strips and bake for 20 minutes.

There are so many ways to make bread!

Amy in PA’s Easy Everyday Bread

1 cup room temp. water
1/4 c. sugar
2 tsp. salt
1 egg
2 tbsp. oil
3 1/4 c. ww flour
2 1/4 tsp yeast

Put in bread machine and turn on dough setting. When done, I take it out of the machine, seperate into halves, knead each a bit and set in glass bread pan to rise again (about 1 hour). Bake at 350 for 15 min. hth – Amy

Jane in NC’s Homemade Challah

This is adapted from a softcover book I have called “Our Michigan: Ethnic Tales and Recipes”. My version uses a food processor.

In bowl of food processor, dump:

2 3/4 cups of flour (I use 3/4 – 1 cup whole wheat)
2 TBL sugar
1 tsp salt
1 TBL sesame seeds
1 TBL yeast

Process for a few seconds, then add:

1 egg
1 TBL oil

Again, combine for a few seconds.

Add enough water (3/4 cup to 1 cup) to form a ball.

Place the dough in an oiled bowl and let rise until double. Punch down and let the dough rise for 30 minutes or so before braiding.

To braid: Divide the dough into three equal pieces and roll into 14 incn long strands, oiling your hands so the dough doesn’t stick. Braid on an oiled cookie sheet, tucking ends underneath. Cover this with a towel and let rise for an hour. As you preheat the oven to 350, brush the loaf with a mixture made from beaten egg and a teaspoon of honey.

Bake at 350 degrees for 30 minutes or so.

(When my son was little, I used this dough to make teddy bear and sea turtle breads.)

StaceyinLA’s Wheat Bread

Here’s one. Now I don’t know if you’re grinding your own grains or not, but this one is good. I’m using a Bosch as well, so if you’re doing this by hand, you need to keep that in mind. With a Bosch, it only requires one rising. If you do it by hand, you’ll have to knead, let it rise, then punch it down and form your loaves or whatever, then let it rise again.

2 1/2 c warm water
2 T yeast
1/3 c oil (I use a little less and I use expeller-pressed canola)
1/4 c honey (I use slightly less)
1 heaping T dough enhancer (from Breadbeckers)

Blend all this and let sit a few minutes until foamy.

Add between 6 1/2 – 7 cups flour (one reason I love the Bosch is you don’t have to keep adding flour while kneading and it keeps the loaves lighter), 2 T gluten and 2 t salt.

I let this knead in the Bosch for 6 minutes. I take it out, form it into rolls, loaves, whatever. Let it rise until doubled (takes about 30-40 minutes) then bake at 350.

I use fresh whole wheat flour mixed with spelt, kamut, etc.

katalaska’s Wheat Bread

Wheat Bread

1 cup hard red wheat
4 cups hard white wheat
1/4 cup millet or flax (optional)
(can use 5 cups white wheat alone if that’s all you have or want)
(this ends up providing about 8 cups of flour)

2 1/2 cups very hot water
1/3 cup oil
1/3 cup honey
1 1/2 teaspoons salt
1 1/2 tablespoons dry yeast

Let the yeast mixture bubble and foam before adding flour mixture.

about 3 cups of the flour

Add the flour and beat (using the flat beater attachment of your mixer) until rubbery for a few minutes while preparing the pans with oil. This is good to develop the gluten at this stage. It makes the rest of the process go faster. Let the mixture rise until about double.

(At this stage I add a heaping tablespoon of potato granules. I love potato bread and I think adding a bit of potato softens the texture. I’ve found that if I add it early the bread doesn’t rise as well–so I add it after the first rise in the mixing bowl but before adding the remaining flour).

Add remaining flour. (Will need to switch to a dough hook during this part of the process). If using a mixer, add the flour until the dough cleans the sides of the bowl.

Remove the dough from the mixer and cut in half with a serrated knife (to avoid tearing the gluten strands). Form into loaves and place in prepared pans. It is best if the ends of the loaves touch the ends of the pans for a more even rise along the length of the loaf.

Cover with a damp cloth.
Let rise until the dough is about an inch above the top of the pans. Place bread in a cold oven. Turn the oven to bake at 350 degrees for 30 to 35 minutes. Makes two loaves in standard-size loaf pans.

(I use a 40-year-old KitchenAid stand mixer for making my bread).

Fulla Butta Rolls ~ posted by *anj*

Hi Everyone.
Kelli called me earlier this evening asking for the recipe again, and I told her I’d post it here (after getting it from my friend because even I lost my copy!!)

Anne’s Sunbeam Rolls

Cooking Time 12-15 minutes Preheat oven to 375
Makes 24 rolls


1 Cup milk
1/2 Cup butter
3 eggs
1 tsp salt
1/3 cup sugar
41/2-5 Cups flour
4 1/2 tsp yeast (2 pkgs)

Scald milk. Melt butter in hot milk. Let cool to room temp. Dissolve yeast and sugar in a small amount of water. Add the yeast -sugar mixture to the cooled milk mixture. Add eggs and flour. Mix thouroughly. This makes a wet dough. Knead until shiny, adding flour if necessary. Oil the dough. Cover and put in a warm place to rise until doubled. (About 1 hour) Punch down. Divide dough into three pieces. Roll, with a rolling pin, each piece into a circle (about 10 in. diameter.) Cut circle into 8 wedges. Pull off one wedge. Starting form wide end towards the point roll into a crescent. Place on a greased cookie sheet in 3 rows. Cover and put in a warm place to rise until double in size. Brush with butter.
( Optional sprinkle with poppy or sesame seeds)
Bake about 12 minutes until golden brown.

**These rolls can also be made into hamburger buns with delicious results.
**Don’t even ask me about using whole wheat flour. I make whole wheat bread all year long, but when it comes to these rolls, we go with the white flour! 🙂

Orange Cranberry Bread ~ posted by battlemaiden

2 cups flour
1/2 t salt
1 1/2 t baking powder
1/2 t soda
1 cup sugar
1 egg, beaten
2 T marg. or butter, melted
1/2 cup orange juice
2 T hot water
1/2 cup pecan, optional
grated rind of one orange (more or less as desired)
1 1/2 Cup whole fresh or frozen cranberries (more or less as desired)

Combine dry ingredients
Mix liquids together
Combine until moist, add nuts, rind, and cranberries

Spray and flour 9 in. loaf pan
350 degrees for approximately 1 hour



Whole Wheat Banana Nut Bread/Muffins ~ posted by mom2abcd

One of our favorites from Whole Food for the Whole Family.

Whole Wheat Banana Nut Bread

1 cup mashed bananas (3 medium)
1/3 cup oil or melted butter
½ cup honey or brown sugar (sucanat)
2 eggs, beaten
1 3/4 cup whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped nuts

Beat oil and honey together. Add eggs, mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water; mix until smooth.

Bake in greased 9 x 5 x 3 loaf pan at 325 degrees for 55 to 60 minutes. Cool on wire rack for ½ hour before slicing. Freezes well.

Frozen bananas: Peel and freeze unused ripe bananas for later use.

My notes: We first made these in 2001. Kevin loved these as muffins! (with olive oil, honey, and raw pecans). Very moist.

Makes 16 muffins.