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Combine:

• 2 cups hot water
• 2 tablespoons shortening
• 2 tablespoons sugar
• 3 teaspoons salt

Stir to dissolve sugar and melt shortening.  Cool to lukewarm.  Dissolve 2 packages or 1 tablespoons yeast in 1 cup warm water.  Add yeast to above mixture.  Blend in 4 cups flour.  Beat till well blended.  Add 1 ½ to 2 more cups of flour to make a stiff dough.  Knead until satiny and well mixed.  Cover and let rise about 1 hour.  Divide into 4 balls.  Let rise 10 minutes.  Roll each ball out in a rectangle.  Roll as a jelly roll. Seal ends. Shape end into round point.  Score with sharp knife 3 or 4 scores to each loaf.  Place on greased cookie sheet.  Brush with canned milk or egg white mixed with a little water.  Cover, let rise 1 ½ hours.  Bake at 400 degrees for 25 minutes, or until golden brown.  Brush with melted butter

• 3 3/4 cups whole wheat flour
• 1 tablespoons yeast
• 1/2 teaspoon baking soda
• 1 1/2 cups cream style cottage cheese
• 1/4 cup brown sugar
• 2 teaspoons salt
• 2 tablespoons margarine
• 2 eggs

Thoroughly stir 1 ½ cups flour, yeast, and soda.  Heat cottage cheese, water, sugar, salt, and margarine until just warm, stirring constantly to melt margarine.  Add to dry mixture.  Stir.  Add eggs.  Bear a low speed on mixer ½ minutes, scrape bowl.  Beat 3 minutes.  Add remaining flour.  Knead 8 to 10 minutes until smooth.  Place in greased bowl.  Let rise until almost double.  Punch down.  Shape into rolls.  Place in greased pan, or muffin tins.  Let rise until almost double.  Bake at 375 degrees, 12-15 minutes.

Dissolve:

• 1 tablespoon yeast in
• 1 cup warm water

Stir in:

• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons oil
• 2 cups flour

Beat until smooth.  Add 1 to 1 ½ cups flour till dough is workable.  Knead until smooth.  Let double in bulk.  Heat oven to 400 degrees.  Grease two pans, 9×13 or two round pizza pans or one cookie sheet.  Divide dough, ½ to each pan.  Roll out. ease into corners.  Add sauce evenly to edges.  Top with favorite ingredients.  Cook at 400 degrees 15-25 minutes until lightly brown on edges.

• 1 cup milk
• 1/2 cup shortening or margarine
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 tablespoon yeast
• 1 cup shredded cheddar cheese
• 1 tablespoon sugar
• 3 eggs, beaten
• 3 2/3 cups flour
• 3/4 cup yellow cornmeal

Warm shortening in ½ cup milk. Add rest of milk, cool. Dissolve yeast in 2 tablespoons warm water with 1 tablespoon sugar.  Add to milk, sugar, and salt.  Add beaten eggs. Add part of flour and cornmeal. Mix smooth. Add remaining flour and cheese.  This is a soft dough.  Refrigerate overnight.  Divide dough into 3 equal parts, roll each part into a 12″ circle.  Brush with melted margarine.  Cut into 12 wedges.  Roll from large end toward point.  Brush with margarine.  Let rise until double, light.  Bake 350 degrees, 12-17 minutes.  Don’t let get too brown.

Small Batch
•    6 to 7 cups whole wheat flour
•    1 rounded tablespoon dry yeast
•    1/4 cup high gluten flour (optional)
•    250 mg vitamin C (optional)
•    2 cups warm water (120 to 130 o)
•    3 tablespoons vegetable oil
•    3 tablespoons honey or sugar
•    2 scant teaspoons salt
High gluten flour is a high protein flour available at most health food stores (and at Sam’s Club, but only in 50 pound bags there).  It adds volume and improves the texture in whole wheat bread.  If using regular gluten flour, double the amount called for in this recipe.
Mill whole wheat in an electric grain mill.  Place 3 cups fresh flour into mixer bowl equipped with kneading arm, or into large bowl.  Add dry yeast, gluten flour and vitamin C.  Pulse to mix well, or stir with a wooden spoon to mix well.  Add water, and mix for 1 minute or until slightly lumpy but all wet.  For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes.  This is a very important step if kneading by hand.  Sponging makes lighter bread and reduces kneading time.  Add oil, honey and salt.  Turn on mixer, and quickly add remaining flour, 1 cup at a time.  If kneading by hand, add flour in bowl until too hard to stir, then pour on lightly floured board to knead in rest of flour.  Mix until dough forms a ball and cleans sides of bowl.  Knead 7 to 10 minutes.  If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.
Preheat oven to 150 o during this time.  Lightly oil hands.  Divide dough into two equal portions.  Shape into loaves and place in greased bread pans.  Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely.  Set a kitchen timer, and watch closely.  Let rise until double in bulk, approximately 20 to 30 minutes.  Leave bread in oven and turn on hear to 350 o.
Bread may also rise uncovered on counter top until double.  Bake in preheated oven 350 o, for 30 to 35 minutes.  Immediately remove form pans; let cool on wire racks.  For a soft crust, mist lightly with water from a spray bottle while still hot.  Slice bread when cool, and store in plastic bags in freezer, not refrigerator.
To improve the bread texture:
•    Add 1 cup buttermilk or yogurt in place of 1 cup of water.
•    Add approximately 500 milligrams of vitamin C with your flour.
•    Add 2 tablespoons lemon juice instead of vitamin C.
•    Add 2 tablespoons dry or liquid lecithin to the dough.
•    Replace 1 to 3 cups whole wheat flour with white flour.
A natural sweetener can be substituted for the honey or sugar, for example, ½ to 3/4 cups unsweetened applesauce per average batch.