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•    1 tablespoon yeast
•    1 tablespoon sugar
•    1 cup warm water
•    2 1/2 cups flour
•    1 teaspoon salt
•    2 tablespoons rosemary
•    2 tablespoons butter
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.  Mix in 1 T butter, salt, and 2 cups of flour.  Add one tablespoon of the fresh chopped rosemary.  Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.  Add more flour if necessary.  Oil a bowl, put dough in it and cover with a towel.  Let dough rise in a warm place for one hour until doubled.  Punch down dough and divide in half.  Let dough rest about 5 minutes.  Spray baking pan or cookie sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.  Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.  Preheat oven to 375°? F.  Bake for 15 to 20 minutes, until lightly browned.  Carefully remove from oven, brush with remaining butter (and salt if desired.).

This method uses what is called a miracle riser which is just a fancy term for sponging.
1.    Combine in a large mixing bowl:
•    2 packages active dry yeast
•    1 cup warm water
•    2 teaspoons sugar
•    ½ teaspoon salt, and
•    ½ cup white flour
Beat until smooth on low speed of mixer or with a wire whip.  Cover, let stand in warm place 15 minutes.  Mixture will be foamy.  This is the “Miracle Riser.”
2.    To “Miracle Riser” add:
•    1 1/4 cups warm water
•    1/4 cup instant dry milk
•    2 tablespoons sugar
•    2 teaspoons salt
•    2 cups white flour
•    3 tablespoons soft shortening
Beat 2 minutes on medium speed with electric mixer.
3.    Gradually stir in about 3 ½ cups white flour to make a very stiff dough.  Dough too soft will be sticky to roll out.  If it is difficult to stir in all the flour, work the remaining flour into dough when shaping into a smooth ball.
4.    Turn out dough on well-floured surface and shape into smooth ball with hands.  Cover with the bowl.  Let rise 10 minutes.  These short rest periods allow the dough to relax and it is easier to handle.
5.    Roll out the dough to ½ inch thickness on well-floured surface, turning to coat both sides with flour.  Fold dough in half.  Roll and fold 4 more times.  Divide dough in half; shape into balls.  Place close together; cover with bowl.  Let rest 10 minutes.
6.    Shape loaf: roll out ball of dough on lightly floured surface to 15 x 6 inch rectangle, turning over once or twice while rolling.  Roll up tightly starting with 6 inch side.  Seal dough with heels of hands after each roll.  Seal ends.  Place loaf in well-greased 9x5x3 inch or 8 1/2×4 1/2x 2 ½ inch pan.
7.    Cover; let rise in warm place (85 o to 90 o F.) Until light and doubled in size.  (Cover loosely with a damp cloth or slip into a large plastic bag.  Uncovered loaves will form a dry crust and may not rise properly.)
8.    Bake bread at 375 o for 35 to 40 minutes, or until a rich golden brown.  Bread browns better all the way around in satin finished aluminum, dull metal and glass ovenware pans than in shiny metal pans.  The baked loaf sounds hollow when tapped.  Remove from pan immediately to prevent a soggy bottom crust.  Cool on a wire rack.  For a shiny crust, brush while warm with butter.

•    1 cup water
•    1/4 cup shortening
•    1 1/2 Tbsp. sugar
•    1 tsp. salt
•    1 1/2 Tbsp. yeast
•    1/2 cup luke warm water
•    3/4 cup yellow cornmeal
•    3 to 3 1/2 cups flour
•    yellow cornmeal
Heat 1 cup water, shortening, sugar and salt until shortening melts.  Cool to lukewarm.  Soften yeast in ½ cup lukewarm water.  Combine yeast and shortening mixtures in large bowl.  Add cornmeal and flout to shortening mix and knead until smooth and workable.  Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times.  Bake in 425o preheated oven for 7 minutes.  Remove and add your favorite toppings and bake for an additional 20 to 25 minutes.

Place in this order in a small mixing bowl:

• 1 package active dry yeast
• 1 1/2 cups flour
• 1/2 cup warm water
• 2 tablespoons butter or margarine, soft or melted
• 2 tablespoons sugar
• 1/2 cup hot milk
• 1 1/2 teaspoon salt
• 1 egg

Beat at speed 3 (medium) for 3 minutes.  Stir in 1 cup shredded cheddar cheese and 1 1/2 to 2 cups flour to make a stiff dough.  Cover.  Let rest 15 minutes.  Toss on well-floured surface until no longer sticky.  Divide into 12 to 16 parts.  Shape into flat buns; place on greased cookie sheet.  Cover; let rise in a warm place until very light or doubled in size, about 45 or 60 minutes.
Bake at 375 degrees for 12 to 15 minutes or until golden brown.

Combine:

• 1 1/2 cups flour
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt

Add:

• 1 1/2 cups hot water

Mix until well moistened.  Beat for 2 minutes.
Add:

• 1/2 cup vegetable oil, or melted, cooled shortening

Add:

• 2 eggs, one at a time, beating well after each addition

Add:

• 2 to 2 ½ cups flour gradually to make a stiff dough

Beat 1 minute until smooth.  Cover.  Let rise till bubbly, about 40 minutes.  Lightly flour board, knead a little.  Grease and sprinkle cornmeal in two 46 ounce juice cans.  Let rise 30 minutes.  Bake at 375 degrees for 40 minutes.  Let cool in cans.  THE CORNMEAL IS IMPORTANT FOR THE ENGLISH MUFFIN FLAVOR.  Bake on bottom shelf of oven with top shelf removed or the bread will touch the top, and watch carefully so it doesn’t burn.  GREAT TOASTED.