Plain white bread (Using the sponge method)

1 cup warm milk
3 T sugar
1 t salt
6 T shortening or margarine
1 c warm (not hot) water
1 pkg yeast (2 1/2 teaspoons)
3 c flour (you will need 6 total)

Mix together. (I use my stand mixer)
Let rise.

Add 3 more cups of flour then knead. (I put on my dough hook and let it go until all the flour is worked in)
Let it rise again to double its size.

Shape into 2 loaves or make into cinnamon rolls.

After it has risen again bake at 350* for about 45 min.




Multi grain Bread

1 c mixed ground grain cereal
2 T margarine
1/4 c honey
4 t molasses
2 c boiling water
2 t salt
2 pkg yeast
1/3 c warm water
6 c white flour

yield 2 loaves

Soften yeast in warm water. Mix together the cereal and boiling water. Add margarine, honey, molasses, & salt. I add enough flour to cool down the boiling water before I add the yeast mixture. Be sure you don't kill the yeat. Add the rest of the flour. Knead but don't overdo if you want the whole grains to shine.

Let rise until double in size the shape into loaves and let it rise again.

Bake for about 45 min.


Crescent rolls

2 packages (1/4 oz. each) active dry yeast
¾ cup warm water 110 to 115 degrees)
½ cup sugar
¼ cup plus 2 tablespoons butter or margarine, softened, divided
2 tbs. Shortening
2 eggs
1 teaspoon salt
4 to 4 ½ cups all purpose flour.
Additional butter or margarine. melted, optional
In a mixing bowl, dissolve yeast in water. Add sugar. ¼ cup butter, shortening, eggs, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 ½ hours. Punch the dough down, divide in half. Roll each portion into a 12 inch circle. Melt remaining butter, brush over dough. Cut each circle into 12 wedges. Roll up wedges from the wide end and curve to form crescents. Place with point down 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 mins. Bake at 375 degrees for 8-10 mins or until golden brown. Brush with butter if desired. Yield 2 doz.