In separate bowl mix:
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
3 teaspoons cinnamon

1/2 cup chopped nuts
1 cup raisins (optional)

Yield: 2 (5 x 9-inch) loaves.

3 TBS dry active yeast
� cup lukewarm water
� cup & 2TBS raw sugar
� cup butter
1 cup boiling water
� cup butter
9 cups unbleached white flour
sesame seeds or poppy seeds
1 cup boiling water
3 TBS oil
1 TBS salt
� cup honey
7 eggs
1 TBS water
1 cup wheat germ

Dissolve yeast in warm water in a quart container. Add 2 tablespoons of the sugar and let stand in a warm place.

Meanwhile place the butter in a large mixing bowl and add the boiling water. When butter is melted, add the oil, salt remaining sugar and honey. Add 6 eggs one a time with the mixer set at low speed. Add yeast mix and beat. Add 4 cups of the flour and the wheat germ and mix well. Add enough of the remaining flour to make a cohesive dough and knead 4 minutes in the mixer. Place dough in greased bowl grease top. Let rise 1 hour.

Punch down and divide into 4 pieces. Divide each into 3 and form each into thirds and braid. Place in greased, floured 9x5x3 loaf pan. Rise 1 hour. Preheat oven to 350. Lightly beat remaining 3 eggs with 1 TBS water. Brush tops of bread with mixture and sprinkle with seeds. Bake 30 minutes. Turn oven off and wait 5 minutes before removing. Makes 4 loaves.

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� cup milk
� cup sugar
� tsp salt
� cup butter or margarine
1 TBS lemon extract
� cup warm water
2 pkgs yeast
2 eggs
5 � cups unsifted flour

Scald milk; stir in sugar, salt and butter. Cool to lukewarm, add 1 TBS lemon extract. Measure warm water into large bowl. Sprinkle or crumble in yeast, stir until dissolved. Stir in to lukewarm mixture, 2 eggs, 3 cups flour. Beat until smooth. Stir in enough flour to make a soft dough. Turn onto lightly floured board. Knead until smooth and elastic (about ten minutes). You�ll probably need to add more flour to make it workable. Place in greased bowl turning to grease the top. Cover, let rise in a suitable place for about an hour or until doubled in bulk.

Punch down, turn out onto lightly floured board. Knead it for a couple of minutes. Divide in half. Divide each half into 3 equal parts and roll each piece out until it is about 18" long. Take three and braid. Place on a greased sheet and let rise in warm place for about an hour.

Bake in moderate oven (375) about 35-40 minutes. Loaves should be well browned. Beat one egg with 1TBS water. Brush loaves immediately upon removing from oven.

3 � cups flour
1/3 cup sugar + 3 TBS honey
(or 2/3 cup sugar)
1 tsp salt
1 TBS baking powder
1 tsp baking soda
1 � cups raisins
2 TBS caraway
2 eggs, beaten
1 � cups buttermilk
2 TBS melted butter

Preheat oven to 350. Stir together flour, sugar, salt, baking powder, baking soda, raisins and caraway. Pour liquid ingredients into well made in center of dry ingredients. Mix just until blended. Bake in lightly greased bread pans. Makes 2 loaves.

1 cup boiling water
1 cup 100% Bran
1 cup margarine
1 � cups sugar
2 eggs
2 cups buttermilk
2 � cups plain flour
2 � tsp soda
1 tsp salt
2 cups All Bran

Pour water over 100% Bran, cream margarine and sugar. Add eggs, sift dry ingredients together. Add alternately with milk to creamed mixture. Add All Bran.

This is best if you can let it sit in the refrigerator for a least an hour before baking. Grease muffin pans or use cupcake papers. Fill 2/3 full. Bake 20-25 minutes at 400.

3 pkgs yeast
� cup warm water
5 cups self-rising flour
� cup sugar
1tsp soda
1 cup Crisco
2 cups lukewarm buttermilk

Dissolve yeast in warm water and set aside. Mix sugar, flour and soda, cut in Crisco. Add buttermilk and yeast and mix. Place desired amount of dough on floured surface, pat and cut with biscuit cutter. Let warm water to room temperature and bake at 350 for 10 to 15 minutes. Can be frozen for several weeks.

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27 | Pumpkin Bread |

3 tsp cinnamon
3 cups flour (self-rising)
3 cups sugar
2 cups canned pumpkin
4 eggs beaten
1 � cup oil

Mix dry ingredients, make a well, mix remaining ingredients, pour into well and stir until moistened. Pour into 2 greased loaf pans. Bake 350 for 1 hour.

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28 | Those Good Bossie Biscuits |

Pour flour into a bowl, depends on how many biscuits you�re going to make as to how much (I use about 4 cups for family of 4). Melt about 1 to 2 tablespoons of margarine and mix in. Pour buttermilk (you can use low-fat here) into the mixture until it�s very moist, but not soupy. Let set a couple of minutes while you place about � cup of flour on a saucer. With wooden spoon, put a good amount onto the saucer. With wooden spoon, put a good amount onto the saucer with flour. Get dough good and floured by shifting the floured butter from one hand to the other. Place in slightly (butter) greased pan. Top with a little bacon grease or just leave plain. Bake in hot oven at 450 until very lightly brown on top (about 20 minutes). These taste best topped with some of my granny�s sticky jelly � oh what I�d give for one of those jars of jam!

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29 | Whole Wheat Bread |

Dissolve 2 packets of yeast in 1 cup warm water and stir in 2 TBS honey. Set aside while warming: 2 TBS honey, 2 cups milk, � cup oil or butter, 1/3 cup honey, 1 � TBS salt. Pour into yeast mixture. Stir and add 1 cup at a time: 5 cups whole wheat flour, beating well after each cup. Add just enough white flour to handle easily � about 3 cups.

Knead till elastic (8 minutes on floured board. "Round-up" in greased bowl. Let rise till double (about 1 � - 2 hours) in a warm place. Punch down and let rise again (1� hours). Form loaves and place in greased tins. Butter tops. Sprinkle wheat germ on top and let rise until double or a little less. Bake at 375 for 40 minutes. If they brown too fast, cover loosely with foil. Yields 3 loaves.