• In a large mixing bowl, place whole wheat flour, sugar, dough enhancer if using, yeast and shortening; use the paddle attachment to mix on low speed until well-combined.
• Add warm water and beat for 1 minute or so.
• Stir in 3 cups of bread flour and mix on low speed until the dough forms a soft ball.
• Change to the dough hook and knead on medium speed about 5 minutes, adding only enough additional bread flour to make a manageable dough. The dough should have pulled away from the sides of the bowl but can still stick to the bottom of the bowl.
• Turn the dough out onto a floured board let it rest 10 minutes, covered with a towel.
• Knead the dough an additional 4-5 minutes or until the dough is soft and pliable, tacky but not sticky.
• Place in lightly greased bowl, cover with plastic wrap and let rise at room temperature (72 deg.F.) 45-60 minutes or until doubled in bulk.
• Spray a large baking sheet with PURE and set aside. Gently deflate the dough and turn out onto a lightly floured board.
• Divide in half and let rest 5 minutes.
• Shape each half into a round, stretching the dough across the top and tucking under; place the rounds on opposite wnsa of the cookie sheet.
• Cover and let rise in a warm place 40-50 minutes or until almost doubled.
• Meanwhile, preheat oven to 375 F. Using a lame or sharp knnife, make 1/2 inch deep slashes across each loaf (in lattice design if desired).
• Sprinkle each loaf lightly with bread flour. Bake 35-40 minutes until loaves are deep, golden brown and register 200 degrees on an instant thermometer.
• Remove from the pan and cool completely on a wire rack before slicing. Yields 2 loaves

• In a large bowl, beat together the applesauce, eggs, sugar and melted butter.
• In a smaller bowl, sift together the dry ingredients.
• Stir the dry ingredients into the applesauce mixture and mix only until smooth.
• Add the raisins and nuts.
• Pour into 2 greased 9x5x3-inch loaf pans and bake in a 350 degree oven for 50 minutes or until a wooden toothpick inserted into centers comes out clean.

• Add yeast mixture to cooled scalded milk.
• Combine butter, sugar and salt with electric mixer on low.
• Add milk and yeast to butter mixture.
• Add beaten eggs.
• Add half of flour and increase speed to medium. Beat well for two minutes.
• Stir in remaining flour by hand to form a very soft dough.
• Let rise till double – about 3 hours.
• Divide into 3 equal parts. Roll each portion on lightly floured board to 9 -10 inch circle.
• Brush with butter.
• Cut each circle into 12 wedges (like a pizza).
• Roll from wide end (similar to a crescent roll) and place on cookie sheet.
• Let rise in a warm place for an hour before baking.
• Bake at 400 for 10 minutes.
• Makes 3 dozen

• Sift together dry ingredients.
• Add egg and buttermilk, mixing well.
• Pour into greased, heated 8-inch or 9-inch iron skillet.
• Bake at 400° for 20 minutes, or until lightly browned.

• Sift the flour into a large mixing bowl.
• Add the sugar, cinnamon, salt, butter, yeast, milk, cream and egg. Using the hook attachment blend for 5 minutes – this can be done manually if you prefer. After 5 minutes the dough will be ready, so flour your hands to avoid sticking.
• Knead and allow to rise.
• On a floured surface, knead the dough and transfer to a bowl.
• Cover the bowl with a four sack towel and allow to rise for 2 hours in a warm place.
• In a saucepan heat the cream over medium heat bringing it to a slow boil. Remove from heat.
• Pour the hot cream over the chopped chocolate and mix together.
• Add the butter and whip with the spoon.
• Stir in walnuts and allow to cool.
• Press down on the dough and transfer to a floured surface. With a rolling pin, flatten the dough into a round about half an inch thick.
• Pour the chocolate sauce over the dough and spread evenly with the rubber spatula.
• Using a large knife, cut the dough into thick slices approximately 2 1/2 inches wide.
• Roll slices cinnamon roll style.
• Transfer the slices to a spring form pan with the edges very slightly touching.
• Allow to sit for 15 minutes before baking.
• Preheat the oven 350 degrees.
• Brush the top of the cake with butter and bake 15-20 minutes.
• Remove the cake from the oven, brush once more with butter and sprinkle with powdered sugar.

• Sift together flour, soda and salt. Combine with the bran.
• Add remaining ingredients, mixing just until well blended.
• Pour batter into greased and lightly floured muffin pans and bake at 425° for 25-30 minutes or until done in center.

• Combine the flour, baking powder, salt, oats, and 1/4 cup sugar in a large bowl. Make a well in center of the flour mixture.
• Stir together egg, 1 tablespoon grated orange rind, orange juice, milk and oil.
• Add to flour mixture, stirring just until moistened.
• Spray muffin tins with PURE or line with papers.
• Spoon batter into muffin pans , filling three-fourths full.
• Stir together 2 tablespoons sugar, orange rind, and ground cinnamon until blended.
• Sprinkle evenly over tops of muffins.
• Bake at 400 for 15 minutes or until muffins are lightly browned.
• Remove muffins from pans immediately, and cool on a wire rack.

• Sift together the four, yeast and salt.
• Stir in the water until dough forms.
• Sprinkle with 1/2 the cheese.
• Transfer to a well floured surface.
• Knead until soft, elastic and no longer sticky (about 10 minutes). Add flour as necessary to reduce stickiness.
• Knead the dough until it remains rounded and doesn’t flatten out when left to sit for a few minutes.
• Arrange into a round.
• Brush the surface with olive oil.
• Cover loosely with a tea towel and let rise in a warm place until double in size (about 2 hours).
• Preheat oven to 425 degrees.
• Brush a 9 inch round pan with olive oil.
• Put remaining cheese on a plate.
• Punch down the dough and knead a few more times with fresh flour.
• Divide dough into 12 pieces.
• Roll each piece into a ball.
• Roll each ball in the cheese and then place in pan with the edges touching. 9 balls around the outside, 3 balls in the center.
• Cover with a flour sack towel and allow to rise again.
• Cut a small slash in the top of each ball.
• Sprinkle with more Parmesan cheese.
• Bake for 10 minutes and the reduce oven temperature to 375 degrees and continue to bake until golden and crispy, about 20-30 minutes more.
• Serve hot or transfer to a wire rack and cool.

Polenta is made with ground yellow or white cornmeal and was originally made with Chestnut meal in ancient times. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after.

• In a large bowl sift together the flour, polenta, yeast and salt.
• Stir in the water and olive oil until dough forms.
• Transfer to a well floured surface.
• Knead until soft, elastic and no longer sticky (about 10 minutes). Add flour as necessary to reduce stickiness.
• Knead the dough until it remains rounded and doesn’t flatten out when left to sit for a few minutes.
• Arrange into a round.
• Cover loosely with a tea towel and let rise in a warm place until double in size (about an hour).
• Preheat oven to 425 degrees.
• When dough has risen, use a VERY sharp knife and slash the center of the loaf.
• Brush the surface with the beaten egg.
• Sprinkle cornmeal on the baking sheet and then transfer the loaf on top.
• Bake for 15 minutes and the reduce oven temperature to 375 degrees and continue to bake until golden and crispy, about 30-35 minutes more.
• Transfer to a wire rack and cool.

• Dissolve yeast in 1 cup warm water, set aside.
• In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
• Add 1 cup of flour at a time and beat well to develop the gluten.
• Add cheese just until well blended.
• When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
• Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
• Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
• Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F for 45-60 minutes or until bottoms are lightly browned.
• For a soft crust, cool under a clean flour sack dishtowel. For a harder European type crust, cool without.

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