WHOLE WHEAT BUTTERMILK BREAD

Joyce Ostergard

3 cups warm buttermilk            1/4 cup honey

      1/2 tsp. soda                     1 Tbsp. salt

1/2 cup warm water                2 pkgs. dry yeast

1/3 cup butter                    1/4 cup wheat germ

1/4 cup molasses

4 to 5 cups white flour           4 to 4 1/2 cups whole

                                             wheat flour

 

Dissolve yeast in warm water. Add soda, buttermilk, softened butter, molasses, honey, salt, and wheat germ. Mix ­well. Add 2 cups whole wheat flour and beat well. Add rest of whole wheat flour and beat again. Add enough white flour until you have a stiff dough. Knead 10 to 15 minutes. Place ­in greased bowl and let rise until doubled (1 to 2 hours). Punch down and let rise again 45 minutes. Form into 3 loaves and place in bread pans which have been greased well. Let rise until doubled. Bake at 350 degrees for 35 to 40 ­minutes.

 

ZUCCHINI BREAD

Gail Moser

3 eggs

1 cup oil

2 cups sugar

2 cups peeled and grated zucchini

2 tsp. vanilla

3 cups sifted flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

3 tsp. cinnamon

1 cup chopped nuts and raisins

 

Grease and flour two 9x5 inch loaf pans. Beat eggs until light and foamy; add oil, sugar, vanilla, and zucchini and mix lightly. Sift dry ingredients together and add to zucchini mixture and  mix  until blended.   Add nuts and raisins.

 

Bake at 325 degrees for 1 hour. Cool 20 mins. before taking out of pans. 

 

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