Angies Power Loaf Recipes

ANGIE'S POWER LOAF

Steps:

• Pour boiling water over cracked wheat and stir. Add shortening, honey and salt. Set aside to cool.
• Dissolve yeast in warm water; add to wheat mixture.
• Gradually, stir in 750 mL flour.
• Stir in bran flakes, oats and wheat germ.
• Mix very well and cover the bowl with a damp cloth.
• Let dough rise one hour.
• Punch dough down and knead it, blending in as much of the remaining flour as you need to keep it from being too runny.
• Knead the dough till it's elastic and smooth.
• Divide it in half and place in an oiled loaf pan.
• Cover and set in a warm place.
• When dough has risen, bake in a preheated oven at 350 degrees for 45 minutes or until bread is browned.

ANGIE'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Grease loaf pan and set aside.
• Combine flour, baking powder, and baking soda; stir in sugar and butter to combine. Add raisins, stirring to combine. Add eggs and buttermilk.
• Pour into prepared pan and bake for 1 hour. Let cool and serve.

ANGIE'S DILLY CASSEROLE BREAD

Steps:

• Soften yeast in warm water; let stand 10 minutes.
• Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
• Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
• Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.