ADDAMS FAMILY/PANTHERS/RASCALS BREADS

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From the desk of AN OLD FRIEND, A CHEF 
100% Honey Whole Wheat Bread
Recipe : Serving Size : 12 Preparation Time :0:25 
Categories : Breakfast/ Brunch Fleischmann's Yeast Yeast Bread
3 cups whole wheat flour (3 to 3 1/2 cups)
1 teaspoon salt
1 envelope Fleischmann's� Quick-Rise Instant Yeast
3/4 cup low-fat (2%) milk
1/4 cup water
2 tablespoons vegetable oil
3 tablespoons liquid honey
1 egg -- lightly beaten
In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast.
In small saucepan heat milk, water,
vegetable oil and honey until very warm (125�F).
Stir warm liquids into dry ingredients.
Stir in eggs; blend well.
Mix in enough remaining flour to make soft dough that begins to come away
from sides of bowl and can be handled.
Texture may be crumbly.
Turn dough out onto lightly floured surface.
Knead until smooth and elastic,
about 5 to 8 minutes.
Cover; let rest on floured surface 10 minutes.
Roll dough (or stretch and pat) to 12- � 8-inch rectangle.
Roll up from short side as for jelly roll.
Pinch seam and ends to seal.
Place, seam side down, in greased 9- � 5-inch loaf pan.
Cover; let rise in warm, draft-free place
until doubled in size, about 30 to 45 minutes.
Bake in 350�F oven for 40 minutes or until done.
Remove from pan to wire rack to cool.

From the desk of AN OLD FRIEND, A CHEF
Savory Bread Sticks

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1 cup very warm water (120� to 130�F)
1 cup evaporated milk
1/2 cup olive oil
Herbs, seeds, peppers, seasoning blends or
salts

In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved yeast. Add water milk and 1/4 cup oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. On lightly floured surface, divide dough in half. Roll each half to 10- � 12-inch rectangle. Cut each into 10 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on greased baking sheets. If desired, coil ends of each twist in opposite directions. Cover; let rest until risen slightly, about 15 minutes.

Brush bread sticks with remaining oil. Sprinkle with herbs. Bake at 400�F for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.NOTES : Seasoning Suggestions:

� Italian herb seasoning or fines herbes
� garlic pepper, lemon pepper or onion pepper
� poppy, sesame or celery seeds (or combination) 
� grated Parmesan cheese

Custom Combination: Mix your favorite herb with celery salt, onion salt or hickory smoke salt; combine crushed red pepper with Parmesan cheese and paprika; create a special blend to complement an appetizer, salad, or entr�e.

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TISH..JUST CLICK THE EMAIL ADDY OR IM BOX
TISH aka leggzz66 Email Tish

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