< d Homemade Breads Fragrant, home-baked yeast breads are more popular than ever before. Thanks to modem tech niques that make baking at home practical for the busiest homemak er, student or professional. There are three methods of dis solving yeast—the traditional dis solving method, the popular non dissolving variation, and even a refrigerated process that works overnight Try experimenting with all three methods to find one that works best for you. • Dissolving Many bakers prefer this traditional method. The yeast is dissolved in warm water (110-115 degrees) before being added to other recipe ingredients. The water must not be too hot or yeast cells will be destroyed. • Non-dissolving Ideal for beginners, the non-dissolving var iation combines the yeast with other dry ingredients. Recipe li quids, are heated to a warmer temp erature (120 to 130 degrees and then added to the dry mixture. • Refrigerated—This method is perfect for those who like to do their preparation in advance. The dough is assembled, kneaded and shaped prior to refrigeration. The high sugar content allows it to rise slowly in the refrigerator several hours or overnight Non-yeast breads that depend upon baking powder to rise are a tasty and quick alternative to yeast breads. Whatever variety of bread you choose to make wiU fill your home with a wonderful aroma. ZUCCHINI BREAD 3 cups flour 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda V< cup oil % cup chopped walnuts 2'/> cups zucchini, grated 2 cups granulated sugar 1 teaspoon vanilla 1 teaspoon baking powder 3 eggs 1 cup crushed pineapple, optional Mix sugar, eggs, and oil. Beat until smooth. Add vanilla, salt, and cinnamon. Mix well; sift in dry ingredients. Stir in zucchini, wal nuts, and pineapple. Grease and flour 2 bread pans. Bake in a 32S degree oven for one hour or until knife inserted in cen ter comes out clean. Marie Miller Columbia Crossroads Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. December 4- Your Favorite Christmas Cookies 11* Holiday Non-Alcoholic Sippers 18* Holiday Treats 25- Christmas Dinner Buna On The Range WHOLE WHEAT BREAD I'/j quarts warm water 3 tablespoons yeast Vi cup honey 2 tablespoons salt 6 tablespoons .vegetable oil 2 tablespoons black strap molasses 4 cups whole wheat flour 10 cups white flour, approximately Dissolve yeast in warm water. Add the remaining ingredients and mix. Let rise two times then put in bread pans and let rise until doubled in size. Bake at 3SO degrees for 30 minutes. Mrs. Reuben Beiler Gap WILD RICE MULTI-GRAIN BREAD (Beautiful enough to be your centerpiece) 4-S cups all-puipose flour 2 cups whole wheat flour 'A cup rye flour 'A cup uncooked rolled oats 1 package dry yeast 2 teaspoons salt '/> cup water 2 cups milk 'A cup honey 2 tablespoons butter VA cups cooked wild rice 1 egg, beaten with 1 tablespoon water A cup hulled sunflower seeds In large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, rolled oats, yeast and salt; mix well. In medium saucepan, heat water, milk, honey, and butter until very warm. Add warm liquid to flour mixture.' Blend at low speed until mois tened; beat 2 minutes at medium speed. Add wild rice. Cover and let rest IS minutes. Stir in enough additional all-purpose flour to make a stiff dough. On floured sur face, knead dough 10 minutes; add more flour as necessary to keep dough from sticking. Place in lightly greased bowl, turn over, cover and let rise until doubled, about 2 hours. Punch down. Knead briefly on lightly floured surface. Divide dough into thirds, shape into 3 strands; braid and place onto greased baking sheet to form a wreath. Let rise until doubled, about 45 minutes. Brush tops of loaves with egg mixture'. Sprinkle with sunflower seeds. Bake at 37S degrees for 4S minutes or until bread sounds hollow when tapped. Options: Makes 2 loaves or 18 bread sticks approximately 12 inches long. Wild Rice Council This may look too beautiful to eat, but Wild Rice Multi-Grain Bread Is a nutritious, tasty bread. CHEF MIX MUFFINS 2 tablespoons sugar 3 cups chef mix 1 cup milk 1 egg, beaten Add sugar to mix. Combine milk and beaten egg. Add to mix and stir until flour is moistened. Fill greased muffin pan about two thirds full. Bake 20 minutes at 425 degrees. 12 muffins. Chef Mix: 9 cups sifted all-purpose flour '/j cup baking powder 1 tablespoon salt 2 teaspoons cream of tartar V> cup sugar 2 cups solid vegetable shortening Mix dry ingredients thoroughly. Cut in shortening until consistency of commeal. Store in airtight con tainer. Keeps for 6 months if stored out of direct heat and sunlight Makes approximately 15 cups. Use as needed for muffins or biscuits. Biscuits: Vi cup milk 3 cups Chef Pastry Mix • Heat oven to 4SO degrees. Add milk to mix. Stir 25 strokes. Knead lightly on floured board for IS strokes. Roll out to 'A -inch thick. Cut into 18 rounds with biscuitcut tcr or drop by tablespoons onto a greased cookie sheet. Bake 10 minutes. OVERNIGHT BUNS 2 packages dry yeast 2 tablespoons sugar 'A cup warm water 1 cup oil 3 teaspoons salt 'A cup sugar 4 cups warm water About 14 cups flour Mix together yeast, sugar, and water; let stand 10 minutes; add remaining ingredients. Contributor writes that she mix es the dough at 6 p.m., punches down at 9 p.m., puts in bread pans at 11 p.m., and covers with a towel and plastic wrap to prevent crust from fanning on top. Bake at 6 a.m. at 3SO degrees for 15 to 20 minutes. Makes about 414 dozen sandwich size buns or 7 dozen dinner-sized rolls. Virginia Kalp Stahlstown BREAD Mix in large bowl: X A cup sugar 2 teaspoons salt 2 cups warm water 2'/itablespoons melted shortening Dissolve IVS packages yeast in 'A’cup warm water. Add to first mixture. Add approximately 6 cups bread flour while kneading. Let set in warm place for 2 hours. Punch down and let rise again' 1 hour. Punch down and squeeze out air bubbles. Shape into loaves, place in 3 greased pans. Pick with a fork a number of times. Let rise until higher than pans about 2 hours. Bake at 375 degrees for 23 minutes or until crust is brown. Cool 10 minutes. Butter top and place bread on side until bread cools and loosens from the sides of the pan. For whole wheat bread, use 2 cups whole wheat flour and 4 cups white flour. Florence Nauman Manheim Featured Recipe What can you do with tutkey leftovers? Here are some great ideas from the Wild Rice Council. Breakfast or lunch will have a gourmet flair by whipping up wild rice, leftover turkey and Cheddar omelet. Mix 2 eggs with 2 table spoons water. Pour into preheated omelet pan. After the eggs have set, top with 'A cup cooked wild rice, 'A cup cooked, cubed turkey and Cheddar cheese. Wild Rice Turkey Chili offers a new twist to the usual red chili. Instead of the traditional tomato base, this chili recipe calls for chicken broth. Recipe be)ow. If you would like new wild rice recipes and updated nutritional information, send a self-addressed-stamped envelope to Minnesota Cultivated Wild Rice Council Newest Recipes. 1306,W. Co. Rd. F. #lO9, SL Paul, MN 55112. WILD RICE TURKEY CHILI 1 tablespoon oil 1 medium onion, chopped 1 garlic clove, minced 2 cups cooked, cubed turkey 2 cups cooked wild rice 15-ounce can great northern white beans, drained 11-ounces white com 8 ounces diced green chilies 14.5-ounce chicken broth 1 teaspoon ground cumin Hot pepper sauce, to taste 6 ounces Monterey Jack cheese, shredded Heat oil in large pan over medium heat; add onion and garlic. Cook until tender. Add turkey, wild rice, beans, com, chilies, broth and cumin. Cover and simmer over low heat to serving temperature. Stir in hot pepper sauce. Serve with shredded cheese. 6 to 8 servings. WHOLE WHEAT BREAD Dissolve 1 heaping tablespoon dry yeast in'/> cup warm water and 1 teaspoon honey. 4 cups warm water V 4 cup honey 1 tablespoon vinegar 2 tablespoons blackstrap molasses 2 tablespoons liquid lecithin or granules 1 tablespoon salt 10V4 to II cups whole wheal flour I Mix together all ingredients except flour. Slowly add flour tty mixture. Work in 2 tablespoons! oil. Work down every 20 minutes; for 3 hours, using small amounts of oil each time. i Put in bread pans and lot rise.* Bake at 3SO degrees for 30 minutes. Makes 4 loaves. This is the best whole wheat bread 1 I've ever tasted. It stays soft. Ida Keeny New Freedom (Turn to Pago B«) \>