Breads

/2 cups milk

/2 cups cottage cheese

tsp salt

MOUND BREAD

cups whole wheat flour

tsp baking powder

/4 cup sugar

/4 t tsp ground cumin

/8 tsp ground allspice

/8 tsp red pepper

can whole corn, drained

cup shredded Monterey Jack cheese

small onion, chopped

/8 tsp Tobasco

/4 cup shortening

tsp salt

pkg dry yeast

cups very warm water

to 4 cup flour

Mix whole wheat flour, sugar, shortening, salt, and

yeast in large pot. Stir in warm water. Whisk slow

for 1minutes, then rapid for 1 minutes. Stir in flour, 1

cup at a time, to make dough easy to handle. Turn

dough onto lightly floured surface and knead until

smooth. Place in greased medium pot. Lightly oil

top of dough. Cover and let rise until double (1

hour). Punch down dough and divide into 1/2's. Let

rest 5 minutes. Shape each 1/2 into round, slightly

flat loaf. Place on lid of large pot cover and let rise

again (45min). Make 1/2in slashes in top of loaf.

Sprinkle with 1 tsp flour. Bake in Dutch oven or

cardboard oven until loaves are golden brown --30 to

Stir boiling water into cornmeal in large pot and

continue stirring until smooth. Blend in margarine

and egg yolks. Stir in remaining ingredients except

egg whites. Beat egg whites just until soft peaks

form. Fold into batter. Pour into greased large pot

lid. 'Bake in pre-heated Dutch oven 45-50 minutes.

REAL CINNAMON ROLLS

2 cup lukewarm water

1 package dry yeast

5 minutes.

tbs sugar

tsp salt

-5 cups flour

MONKEY BREAD

tub soft margarine

cup sugar

tbs cinnamon

oz pecan pieces

cups milk

tbs sugar

to 3 tsp salt

tbs shortening

packages dry yeast

/2 cups hot water

to 7 cup flour

Mix lukewarm water, yeast, 2 tbs sugar, and salt in

medium pot. After yeast mixture is bubbly, add 2

cups flour and mix well. Add rest of flour slowly to

make dough. Place on floured surface and knead

until smooth. Oil surface well. Place in large pot,

cover, and let rise (1 hour). Knead second time and

roll into a thin sheet on a floured surface. Spread

soft margarine, sprinkle on sugar, cinnamon, and

pecan pieces. Roll into a log and pinch ends shut.

Spiral log onto greased large pot lid and press down

Melted margarine

Scald milk and add sugar, salt, and shortening. Cool

mixture to lukewarm. Sprinkle yeast into hot water

and stir until dissolved. Stir yeast into milk mixture.

Gradually add flour to milk mixture, mixing well. Add

enough flour to make dough stiff enough to be

handled easily. Turn onto lightly floured surface and

knead until smooth. Shape dough into a 18x3in loaf.

Oil surface lightly. Cover and let rise until doubled (1

hour). Place large pot lid on bottom of Dutch oven,

then line with foil. Cut loaf crosswise into 32 slices

and dip slices into melted margarine. Place 8 slices

to each layer in oven. Let rise again until doubled (1

hour). Bake until golden and crusty

until log covers bottom of lid.

margarine on top. Bake in pre-heated Dutch oven

0-45 minutes. Slice while warm but not hot.

Spread more

THUNDERBIRD CORNBREAD

1/2 cups boiling water

cup cornmeal

tbs softened margarine

eggs, separated

The Geezer Cookbook

-- 24 --

Dwayne Pritchett