1/4 cup warm water
1 (1/4-ounce) package active dry yeast or 2 1/4 teaspoons
1 tablespoon granulated sugar
3 tablespoons vegetable shortening, melted
2 tablespoons granulated sugar
1 tablespoon salt
2 cups warm water
6 cups all-purpose or bread flour

Methods:

1. In a large bowl combine yeast and 1 tablespoon sugar in 1/4 cup warm water (105 to 115°F). When yeast has dissolved set aside and allow to ripen for 10 minutes.
2. In a separate bowl stir together melted shortening, 2 tablespoons sugar and salt; stir in 2 cups water. Add to yeast mixture. Gradually add half of flour and mix to form dough. Knead in remaining flour by hand until dough is moist but not sticky. Knead for about 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning once to coat with oil. Cover with tea towel and allow to rise in warm spot until double (about 1 1/2 hours). Punch dough down cover and let rise again until doubled (about 1hour). Meanwhile grease two 8 1/2 x 4 1/2-inch loaf pans set aside.
3. Punch down dough and divide into 2 loaves place in prepared pans. Cover with towel and allow to rise until bread crests the top of the pan (about 1 hour).
4. Preheat oven to 350°F.
5. Bake for 30 to 40 minutes, or until brown and bottom sounds hollow when thumped on bottom.

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
3/4 cup tomato juice
1 tablespoon warm water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
1 3/4 cups all-purpose or bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 1/4 teaspoons salt
1/2 cup grated carrot
1/2 cup sliced celery
1/2 cup diced red bell pepper
1/4 cup chopped green onion
2 tablespoons chopped parsley
1 tablespoon vegetable oil

Methods:

1. Dissolve yeast in warm tomato juice and warm water.
2. In a bowl, combine ginger, sugar, flour, whole wheat flour, wheat germ, salt, grated carrot, thinly sliced celery, diced red bell pepper, finely chopped green onions, chopped parsley, and oil. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.

2 garlic cloves, crushed
1/2 cup butter, softened
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water
2 1/2 cups water
2 tablespoons salt
3 1/4 cups whole wheat flour
3 1/4 cups all-purpose or bread flour
2 teaspoons white cornmeal

Methods:

1. In a small bowl cream together crushed garlic cloves and softened butter. Set aside to use later.
2. Dissolve yeast with 1/2 cup warm water in a large bowl. Add an additional 2 1/2 cups water and salt. Stir in whole wheat flour, 1 cup at a time, then flour; mixing until the dough becomes stiff.
3. Turn the dough out onto a well floured surface. Knead for 10 to 15 minutes, or until the dough is smooth and elastic. Cover the dough with a cloth and let rest 10 minutes.
4. Dry and butter the bowl, knead the dough a few more turns, then form into a ball, place in the bowl, turning to coat. Cover the bowl and allow to rise until the dough has doubled in bulk, about 1 1/2 hours.
5. When doubled punch down and knead a few times.
6. Sprinkle a baking sheet with 2 teaspoons cornmeal.
7. Divide the dough into thirds. On a floured surface, roll each piece into a rectangle approximately 14 x 7-inches wide. Spread each rectangle with part of the garlic butter. Roll the long edge toward the opposite long edge and pinch the ends closed. Place the loaves on the baking sheet and with a sharp knife, slash at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
8. Meanwhile, preheat the oven to 400*F.
9. Bake the bread for 35 to 40 minutes with a pan of water in the oven. Spray the loaves with water several times to form a thick, crusty shell. Cool on wire racks.

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
4 cups all-purpose or bread flour
1 package Ortega Taco Seasoning Mix
4 tablespoons vegetable oil
2 large eggs

Methods:

1. Dissolve yeast in warm water.
2. In a bowl combine flour,taco seasoning mix, oil, and eggs. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down, form in a greased loaf pan and allow to rise again about 1 hour.
4. Bake at 350*F for 20 to 25 minutes or until the top is browned.

3/4 cup warm water
1 (16-ounce) package hot roll mix
2 large eggs
2 tablespoons butter or margarine, melted
2 1/2 tablespoons molasses
3/4 cup rye flour
1 teaspoon freshly grated orange peel
1 teaspoon fennel seeds
All-purpose flour for kneading purposes

Methods:

1. In a small bowl combine water and the yeast from hot roll mix, stirring to dissolve.
2. Mix in the eggs,butter and molasses.
3. In a large bowl combine the dry hot roll mix, rye flour, orange peel and fennel seeds. Stir in the yeast mixture mixing until a soft dough forms.
4. Turn dough out onto lightly floured surface; knead until smooth for about 5 minutes, adding more flour, if needed.
5. Divide dough in half and then shape each half into 6-inch rounds. Place the loaves onto greased baking sheet. Cover and let rise in warm place until double in size (45 to 60 minutes).
6. Heat oven to 350°F (190°C).
7. Score diagonal cuts in top of loaves with sharp knife just before baking.
8. Bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped.

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
2 3/4 cups all-purpose or bread flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 tablespoon butter, softened
1 teaspoon salt
1 cup shelled sunflower seed
1/2 cup grated cucumber
2 large egg yolks
1 tablespoon vegetable oil
4 tablespoons water

Methods:

1. Dissolve yeast in water.
2. In a bowl, combine ginger, sugar, flour, whole wheat flour,wheat germ, softened butter, salt, sunflower seed (shelled), peeled, grated cucumber, egg yolks, oil and water. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes or until the top is browned.

2 cups all-purpose or bread flour, divided use
1/2 cup whole wheat flour
1/2 cup wheat germ
1/4 cup shelled sunflower seeds
1 teaspoon salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup milk
1/3 cup water
3 tablespoons honey, divided use
2 tablespoons butter or margarine
1 tablespoon wheat germ

Methods:

1. In a large bowl mix 1 cup flour, whole wheat flour, wheat germ, sunflower seed, salt, and yeast; set aside.
2. In a saucepan over low heat, heat milk, water, 2 tablespoons honey and butter until hot to the touch, about 125°F.Stir into the dry mixture adding 1 cup additional flour to make a stiff batter. The batter will be very stiff and sticky.Cover and let rest for 10 minutes.
3. Stir vigorously about 1 minute turn into a greased 9 x 5 x 3-inch loaf pan.
4. Cover, let rise until doubled about 30 minutes.
5. Preheat oven to 375°F.
6. Bake for about 35 to 40 minutes.
7. Remove from pan and brush with remaining 1 tablespoon honey and sprinkle on 1 tablespoon wheat germ. This bread will slice more smoothly after cooling.

3/4 cup milk
2 tablespoons vegetable shortening
1 tablespoon honey
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 large egg
1 cup alfalfa sprouts
1/2 cup wheat germ
1/2 teaspoon dried basil leaves
2 cups all-purpose or bread flour

Methods:

1. Combine milk shortening, honey, and salt in a saucepan. Heat to about 120*F. Remove from heat.
2. In a mixing bowl add yeast and 1 cup flour, lightly toss until mixed. Gradually pour in milk mixture beating at low speed. Beat in egg at low speed for 30 seconds, scraping the bowl constantly. Beat at high speed for 3 minutes. Stir in alfalfa sprouts, wheat germ, basil, and 1 cup flour; mix until smooth.
3. Transfer to a greased bowl turning to grease the top. Place in a warm spot; covered, let rise, for 1 hour, or until doubled in size. Punch dough down and let rest for another 10 minutes. Place in a greased loaf pan. Cover let rise for additional 20 minutes, or until doubled in size.
4. Bake in 375*F oven for 20 minutes.Remove from oven cover with foil, and bake for 20 minutes more or until done.Cool completely on a wire rack before slicing.

1 cup warm water
1 (0.25-ounce) packet active dry yeast
2 tablespoons granulated sugar
2 tablespoons vegetable shortening, melted and cooled to room temperature
1 teaspoon salt
2 1/2 cups all-purpose flour

Methods:

Directions for Bread Machine:
1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Basic bread cycle and start the machine.

Directions Using Dough hook:
1. Place water, yeast and sugar in bowl of mixer and stir on low speed to dissolve yeast. Add flour, shortening and salt; knead with dough hook to form a smooth and elastic dough, about 8 minutes.
2. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
3. Place dough in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place for about 90 minutes, or until doubled.
4. Preheat oven to 375°F.
5. Bake for 40 minutes, or until golden brown and hollow-sounding. Remove from pan and cool on wire racks for at least 30 minutes before slicing.

Directions By Hand:
1. Place water, yeast and sugar in bowl and stir to dissolve yeast. Stir in flour, shortening and salt; and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes.
2. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
3. Place dough in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place for about 90 minutes, or until doubled.
4. Preheat oven to 375°F.
5. Bake for 40 minutes, or until golden brown and hollow-sounding. Remove from pan and cool on wire racks for at least 30 minutes before slicing.

1 cup low fat milk
2 tablespoons margarine
4 to 4 1/2 cups all-purpose flour – divided use
3 tablespoons granulated sugar
2 (.25-ounce) packages active dry yeast or 5 teaspoons
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
1 teaspoon salt
1 large egg
vegetable cooking spray
1/4 cup poppy, sesame, caraway and/or celery seed

Methods:

1. Heat milk and margarine in small saucepan until hot but not boiling. Meanwhile, combine 1 1/2 cups flour, sugar, yeast, oregano, basil, garlic powder, and salt in a large bowl. Gradually add milk mixture and egg to dry ingredients and beat with electric mixer for 2 minutes at medium speed, scarping bowl occasionally. Add 1 1/2 to 2 cups flour and mix in with hands to form soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 7 minutes. Additional flour may be needed. Cover and let rise in warm place for 20 minutes.

2. Spray 10-inch tube pan with cooking spray. Punch down dough and divide into 30 pieces. Mix seeds in small bowl. Roll each dough piece into smooth balls, spray with vegetable cooking spray and roll in seeds (or put seeds in a ziploc bag, spray 4 balls at a time and shake in bag). Arrange balls around pan in layers, lightly pressing each in. Cover tightly and refrigerate for 2 to 24 hours. Remove from refrigerator, uncover dough and let stand for 10 minutes. Bakes at 375°F for 35 minutes. Cover with aluminum foil and bake for an additional 10 minutes or until brown. Cool and slice or just pull individual balls off.

To bake immediately: Once bread is formed, cover pan and let rise in warm place until doubled in size, about 30 minutes. Bake as directed.