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1 C Warm Water

2 TBSP Honey or Sugar

1/4 tsp Salt

1 1/2 TBSP Butter or Margarine

2 1/2 Cups Flour

1 1/2 tsp Yeast

This recipe is best for a 1lb bread machine. Layer ingredients in order and let the machine do the rest.

1 c Yellow cornmeal

1 ts Salt

1 c Rye flour

1 c Black raisins or currants

1 c Whole wheat flour

2 c Buttermilk

2 ts baking soda

3/4 c Dark unsulfured molasses

Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes.

2 c Warm milk  (110-120 F.)
2 c Water, and
2 tb Sugar
2/3 c Dry milk for the 2 cups of milk called for above
1 pk Active dry yeast
1/4 c Melted unsalted butter
2 tb Salt
Mix:
5 To 7 cups of white flour
2 c Warm milk (110-120 F.)
1/3 c Rye flour (optional), and
2 tb Sugar
1 c Wheat bran (optional).
1 pk Active dry yeast.
Recipe Instructions:   Stir well until the yeast is completely dissolved, and allow the yeast to proof. Once the yeast has proofed, transfer the yeasty liquid to your main mixing bowl and mix in: 1/4 cup melted unsalted butter, and 2 Tbsp salt. You may add 1/3 cup of rye flour at this point. Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly, until the dough is rather stiff. Knead the dough in a mixer, or on a floured board or marble slab. Add more white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The limit is about 6 cups of total flour. Continue kneading until the bread is supple, satiny, and no longer sticky. Butter or oil a bowl and place the dough in it, rolling the dough, so as to cover the entire surface with butter or oil. Cover and allow to rise until doubled in size, about 1 1/2 to 2 hours. Punch down the dough, knead the dough for another 4 to 5 minutes. Divide into two equal parts, shape into loaves. Place loaves into well-buttered 9" x 5" x 3" bread pans, cover, and let rise until again doubled in size. Slash the loaves with a sharp knife or a single-edged razor blade. You may brush the loaves with lightly beaten egg whites, or water. Bake in a pre-heated 400ø F oven for 40 to 45 minutes, or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from their pans, and put them back into the oven for a few minutes longer to become crispy.