Dilly Onion Bread

1 cup (8 oz.) sour cream
1 pkg. (1/4 oz) 2 1/4 tsp active dry yeast
¼ cup warm water (110° to 115°)
1 egg
2 tablespoons butter, softened
2 tablespoons sugar or honey
1 ½ teaspoons salt
2 ½ - 3 cups all-purpose flour
1/3 cup finely chopped onion
1 Tablespoon dill seed ( I didn’t have any so I just added more dill weed)
1 to 2 teaspoons dill weed
1 egg yoke
2 teaspoons cold water

Let sour cream stand at room temperature for 1 hour. In a mixer bowl add the water, sour cream,egg , butter, sugar, salt and 1 cup flour. Lightly mix together. Add the onion, dill seed and dill weed; mix well. Stir in enough remaining flour to form a soft dough (may need to add a bit more) Knead until smooth and elastic, about 5minutesTurn out onto a floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each into an 18-in rope. Place ropes on a greased baking sheet and braid;pinch seems down to seal and tuck ends under. Cover and let rise in a warm place until double, about 30 minutes. Beat egg yoke and cold water; brush over braid. Bake at 350° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield 1 loaf.

George's Light Rye Bread

click on the photo for a wonderful Rye Bread recipe. I've made it several times and my family loves it. It's good even without butter!

My Whole Wheat Bread recipe

The recipe I use came from a friend of my Mom’s. Then I found Sue Gregg’s Delicious Whole Wheat Dough recipe and liked how sweet the bread was so, I use a little more oil and honey now.

For 2 large or 3 medium loaves

Place in a electric mixer bowl:

2 ¾ cup very warm water

¾ Tablespoon sea salt

1/4-1/3 cup oil

2/3 cup honey

3 cups whole wheat flour

11/2 Tablespoons yeast

Mix till smooth. Add:

½ - ¾ cup Gluten flour or 3 cups all purpose flour.

Roughly 8-12 cups whole wheat flour

(I freshly grind wheat berries each time I make bread and I like hard white wheat)

While the mixer is going add a cup of flour at a time until dough no longer sticks to the sides of the bowl. Be careful not to add too much though, you still want the dough to be soft. Knead for 7 minutes. Shape into loaves or rolls, and place in greased loaf pans (don’t use oil as the bread will absorb it and the bread tends to stick) in a warm place (or leave them on the counter) to rinse 20- 30 minutes.

Bake in preheated oven at 350˚ for 25- 35 minutes or until golden brown on top

and loaf sounds hollow when you tap it on the bottom.

Best cut and served right out of the oven with plenty of butter! :-)

For an extra special touch brush your loaves or rolls before rising with egg whites, a little water

and sprinkle with poppy seeds, flax seeds and sesame seeds.

Corn Bread

1 cup finely ground cornmeal

1 cup flour

1/4 cup sugar

1 Table spoon baking powder

1 teaspoon salt

½ cup oil

1 egg

1 cup milk

Mix dry ingredients together then add wet ingredients.

Mix together till just mixed. Pour in a 8” pan. Bake at 400 for 25 minutes

Corn Bread

1 cup finely ground cornmeal
1 cup flour
½ cup sugar
1 Table spoon baking powder
1 teaspoon salt
½ cup oil
1 egg
1 cup milk

Mix dry ingredients together then add wet ingredients. Mix together till just mixed.
Pour in a 8” pan.
Bake at 400 for 25 minutes

This is a family favorite!