Italian Bread - Adapted from Emeril

2 cups water, lukewarm

1 1/2 Tab regular dry active yeast

4 1/2 cups flour (plus or minus a little, depending on the stickiness of your dough)

1 tablespoon dark brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon salt

1 egg white, lightly beaten

2 tablespoons sesame seeds

Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Preheat the oven lined with a pizza stone to 400 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 35 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

Tami's Breadsticks

1 tablespoon yeast
2 tablespoon sugar
1.5 cup warm water

Mix above ingredients in mixer bowl until bubbly (5-10 minutes)

Add to mixer:
1 teaspoon salt
3.5 cup flour
1 stick butter
Suzi’s Bossi Mix**
Parmesan

Mix with dough hook for 5 minutes, dough will be sticky. Let rise covered in mixer 45 min-1 hour. Place 1 stick of butter on jelly roll pan (cookie sheet with sides), place in oven, and preheat to 400 degrees. While oven is preheating, roll out dough on generously floured counter into long rectangle. Cut into strips with a pizza cutter. Fold ends together and twist. When oven is preheated, remove pan and place breadsticks in melted butter. Brush with excess melted butter and sprinkle with garlic salt, parmesan cheese, and sesame seeds. Bake for 12-15 minutes.

*Sometimes I just sprinkle with garlic salt. Any combination of sprinkling items will work well.
*I like to spray my counter with Pam and then lightly flour over it. I get less sticking and less mess.

Rye Bread

Boil together:
1 cup milk
1 cup dark brown sugar
1 tablespoon salt
½ cup strong molasses
2 tablespoons butter flavored Crisco

Add:
3 cups cold water
4 cups rye flour
1 tablespoon dough enhancer
7 ½ cups white flour
1 tablespoon yeast (I like to raise my yeast first instead of adding it dry)

Rise…Shape…Rise again

Bake 375 degrees for 40 minutes
Makes 4 loaves

Wheat Bread

1 tablespoon Yeast
2 tablespoons Sugar
2 ¼ cups Warm Water
Dissolve until yeast is bubbly

Cook in microwave 5-7 minutes:
1 cup 9-Grain cracked cereal
2 ½ cups Water

Add 3 Tablespoons butter flavored Crisco and stir while cereal is still warm
Add to yeast mixture

3 cups Wheat-ground into flour
¼ cup Buttermilk powder
¼ cup Honey
½ cup Molasses
1 tablespoon Salt
1 tablespoon Dough Enhancer
1 tablespoon Gluten
5-6 cups White flour (just enough to make a slightly sticky dough)
Cereal mixture (add on top of flour because it may be to hot for yeast mixture still)

Let rise until double (3-4 hours)
Shape and rise againBake 350 degrees for 30 minutes