Cheese Bread
2 c. milk
2 Tbsp. Sugar
1 1/2 tsp. Salt
2 pkg. Yeast
2 c. Warm Water
8 c. All-purpose flour sifted (may take up to 10 c.)
1 c. Provolone Cheese freshly grated ( I sub Asiago most of the time)
2 Tbsp butter melted
2 cloves garlic, crushed
4 Tbsp Parmesan Cheese (the real thing) coarsely grated

Combine the milk, sugar and salt in a small saucepan and heat until lukewarm. Dissolve the yeast in a large bowl. When the yeast is bubbly, stir in the milk mixture. Add about 5 cups flour and the provolone and stir to blend well. Beat in enough of the remaining flour to make a soft dough.

On a floured board, knead until smooth and elastic.

Grease a large bowl and set the dough in it, turning to grease the top. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Combine the melted butter with the crushed garlic and brush the mixture inside two 10 in. round baking pans.

Punch your dough down and knead 1 minute, then divide dough in half.

Divide each half into 7 equal pieces.

Line the rim of one greased baking pan with 6 of the pieces and place the remaining piece in the center. Repeat (stacking) to fill remaining baking pan.

Let rise again until doubled in bulk, about 45 minutes.

Brush tops with water and sprinkle with parmesan.

Bake in a 375 F oven for 45 minutes, or until done.

Southern Spoon Bread
This bread should be spooned onto your plate, served dripping with butter and eaten with a spoon!
2 c. milk, scalded
1 c. white cornmeal
4 eggs, separated
1/4 c. butter
1 Tbsp. sugar
1/2 tsp. salt
Gradually add the cornmeal to scalded milk in a heavy saucepan.  Cook and stir over medium heat until mixture thickens and becomes smooth.  Beat egg yolks until thick and lemon colored;  blend cornmeal mixture into egg yolks with the butter, sugar, and salt; mix thoroughly.
Using clean beater, beat the egg whites until stiff, but not dry, peaks are formed.  Spread egg yolk mixture over egg whites and gently fold together.  Turn into a greased 1 quart casserole.  Bake at 375 F  for 35 to 40 minutes, or until a wooden pick or cake tester comes out clean when inserted in center.
Cake Mix Rolls
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 F)
3 1/4 cups all-purpose flour
1 (9 ounce) package yellow
cake mix
1/4 cup margarine, melted
2 egg whites, beaten
2 tablespoons poppy seeds

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Stir in the flour and cake mix. Beat until dough is smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease two baking sheets.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Let rest for 5 minutes and then roll into 12 inch circles. Cut each circle into 10 wedges. Brush melted margarine onto the circles. Roll up the wedges, beginning at the wide end. Place on prepared baking sheets with the end of the roll on the bottom. Brush the rolls with margarine and beaten egg white. Sprinkle with poppy seeds. Cover and let rise until doubled, about 25 minutes. Meanwhile, preheat oven to 350 F.
Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Makes 20 rolls .




Amish Rolls

1 cup scalded milk, cooled to lukewarm
1/2 cup sugar
1 pkg dry granular yeast
2 beaten eggs
1 tsp salt
1/2 cup melted butter, cooled
4 level cups sifted flour

Combine milk, sugar, and yeast and mix well; let stand for half an hour. Add eggs, salt, butter and then the cups of flour one at a time, mixing with a wooden spoon (you don't even have to put your hands in the dough); mix well and cover.

When dough has doubled or risen sufficiently, cut dough into quarters. Take out 1/4 at a time and prepare each quarter as indicated below.

Roll on floured board to about the size of a 9" pie pan; cut in 8 pieces like a pie. Roll from widest edge up toward point, placing point on bottom. Arrange on greased baking sheet and let rise again, then bake at 350* for 12 mins.

NOTE: If desire, the rolls can be filled before rolling them up. Combine 1/2 cup nuts, 1 stick melted butter and 1 1/2 cups brown sugar; divide mixture over tops of rolls, then roll up. Allow to rise again, then bake as directed.



 Sour Cream and Chive Spoonbread

2 c. milk
1/2 c.  water
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 c. yellow cornmeal
2/3 c. sour cream
4 eggs
1-1/2 c.  shredded cheddar cheese
1/3 c. chopped fresh chives


Preheat the oven to 350 F. Lightly butter a 1-1/2 qt souffle dish.

In a saucepan over medium-high heat, combine the milk, water, butter, salt, and pepper. Bring to a boil over high heat and slowly whisk in the cornmeal. When the mixture returns to a boil, reduce the heat to medium and continue whisking until the mixture thickens and pulls away from the sides of the pan, about 3 minutes. Remove from the heat and whisk in the sour cream.

In a bowl, using a handheld electric mixer set at high speed, beat the eggs until thick and a pale lemon yellow, about 5 minutes. Gradually stir about one-fourth of the hot cornmeal mixture into the beaten eggs, then fold the eggs into the remaining cornmeal mixture, stirring constantly. Fold in the cheese and chives. Pour into the prepared soufflé dish.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Serve at once.



Beer Batter Bread

3 c. flour
1 Tbsp. baking powder
3 tablespoons sugar
1 tsp. salt
1 bottle (12 oz) beer, at room temperature
1/4 c. unsalted butter, melted

Preheat the oven to 375F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.

Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

Makes 1 loaf.