INGREDIENTS:

1 1/4 pounds ground beef
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dried basil, or to taste
1/4 teaspoon garlic powder or freshly crushed garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
4 hamburger buns, split

DIRECTIONS:

1. Preheat an outdoor grill for high heat.
2. In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic powder, salt, and pepper. Form the mixture into 4 burger patties.
3. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or as desired. Serve on hamburger buns.

• 1/2 cup warm water
• 1 tsp. sugar
• 1 tbls. yeast
• 3 cups warm water
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 tsp. salt (I use kosher salt)
• 4 cups semolina flour
• 3 cups whole grain flour (I typically use 1c.rye, 2c. whole wheat)
• 3 cups high gluten bread flour (more or less to make stiff dough)
• 1 cup hulled sesame seeds

Directions

Add the water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.

Add semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread at this point.

Add whole grain flour one cup at a time, mixing well after each addition.

Mix yeast, 1 tsp. sugar and 1/2 cup warm water in large bowl. Let sit until bubbly

Add bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes. Form into ball and place into large oiled bowl.

Cover with a damp cloth and let rise until doubled. Punch down dough and let rest 15 minutes. Can now be formed into loaves of any type. I started out making 4 round loaves and baking them on two cookie sheets, but I also like french loaves, buns or using whole recipe to make a party sandwich loaf.

After forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and lots of sesame seeds.

Place onto greased pans and let rise until doubled. Bake in a preheated 375 degree oven until loaf sounds hollow when tapped on the bottom.

• 2 1/2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking powder
• 2 eggs
• 3/4 tsp baking soda
• 1 cup mashed ripe bananas
• 3/4 tsp baking soda
• 1T. grated fresh ginger
• 1/2 tsp cinnamon
• 1/3 cup margarine
• 1 t grated lemon peel
• 1/2 cup buttermilk

Directions

Stir flour, baking powder, soda & cinnamon together. In an another bowl beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in bananas, ginger & lemon peel. Stir in flour mixture. Spray loaf pan with cooking spray and pour in mixture.

Bake at 350 for 45 minutes.

• 2 C. flour
• 1/2 C. dry milk
• 1 pkg. Fleishman’s dry yeast
• 1 Tbs. sugar
• 1 Tbs. oil
• 1 tsp. salt
• 1 whole egg
• 1 C. water

Directions

Put all together and beat thoroughly.
Let rise fully (over hot water to speed rising).

Stir down: Put sponge at once into loaf pan.
Let rise to fill pan 7/8′s.

Put into 400 degree oven 10 minutes, then 375 degree for 30 minutes.

• 1 1/2 cup all purpose flour
• 1/2 cup of water (adjust to make thin sheet)
• Combine: 2 Tsp oil, 1/3 cup chopped green onion, 1tsp salt

Directions

Spread oiled green onion over sheet, then roll up and cut into 3-4 section – depends on size.

To make the bread flat stand the section on end, depress while twisting (this makes it flaky).

Pan fry the bread with 1-2 Tsp oil depends on taste.

• 1 cup milk
• 3/4 cup water
• 1/3 cup butter or margarine
• 6 1/2 – 7 1/2 cups flour
• 6 tablespoons sugar
• 1 tablespoon salt
• 1 package yeast
• 3 eggs at room temperature
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 2 tablespoons butter or margarine melted
• 1 egg white

Directions

Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm. Butter does not need to melt.

Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.

Place in a well greased bowl and roll to grease top. Let rest covered until dough doubles in size.

Punch dough down and devide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaces well with shortening or cooking oil.

• 3 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup warm water
• raisins (optional)

Directions

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Serve hot with honey brushed on top.

• 7 cups flour
• 4 teaspoons salt
• 3 teaspoons instant yeast
• 1 tablespoon olive oil (I measure this in, then the honey. That way the honey does not stick to the measuring spoon.)
• 2 tablespoons honey, or more to taste
• 2 tablespoons butter, at room temperature, plus for greasing the bowl or pan if desired
• Scant 2 2/3 cups cool milk, preferable 2 % (warm milk to at least 70 degrees F)

Directions

Mix flour, salt and yeast, then add olive oil, honey, softened butter and milk. (I usually melt the butter in with the milk.) Knead on floured surface.

Note that mixture will be very sticky prior to kneading, add flour as needed. Coat large bowl with olive oil and let rise until doubled. Beat down, split into, roll out and shape into loaves.

Grease or butter two loaves pans and let bread rise again in pans. Preheat oven to 350 degrees F. Brush top of loaves lightly with butter, oil or water, then place in oven.

Bake about 45 minutes, or until the loaf sounds hollow when you tap it, or the internal temperature reads about 200 degrees F. Remove loaves from pans and cool on a wire rack before slicing.

Makes 2 loaves.

• 1 T. oil
• 2 eggs
• 2 c. buttermilk
• 1 tsp. baking soda
• 2 c. yellow cornmeal
• 1 tsp. salt

Directions

Preheat oven to 450 degrees Fahrenheit. Generously grease 9-inch square pan with oil. Place in hot oven while mixing batter. Beat eggs, buttermilk and soda. Add cornmeal; beat well. Add salt. Pour into hot pan.
Bake 20 to 25 minutes.

• 1/4 cup olive oil
• 1 onion chopped
• 1/2 tsp granulated sugar
• 1 1/2 cups warm water
• 1 1/2 tsp active dry yeast
• 2 T. olive oil
• 1/2 tsp salt
• 3 cups all-purpose flour
• 1 T. chopped fresh rosemary
• cornmeal
• coarse salt

Directions

In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring occasionally, for about 30 minutes or until golden. Let cool. Meanwhile, in large bowl, dissolve sugar in warm water. Sprinkle with yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp olive oil and salt. Add 2 cups of the flour and beat with electric mixer for 2 minutes or until smooth and elastic. Gradually stir in remaining flour, onions and rosemary.

Turn out onto lightly floured surface and knead lightly until smooth and elastic, adding flour as needed for 8 to 10 minutes.

Place in greased bowl, turning to grease all over. Cover and let rise for 35 to 45 minutes. Punch down. Divide in half; pat each half into flat round. Let rest for 5 minutes; stretch into 10-inch rounds. Place on greased baking sheets sprinkled with cornmeal. Cover and let rise for 35 to 45 minutes. Brush tops with olive oil; sprinkle with coarse salt and rosemary. Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and crisp. Let stand for 10 minutes. Cut into wedges to serve.