PECAN RAISIN ENGLISH MUFFIN LOAF

6 c. flour
2 pkgs. active dry yeast
1 T. sugar
2 t. salt
1/4 t. baking soda
grated rind of one orange (optional)
1/2 c. chopped pecans or walnuts
1/2 c. raisins
2-1/2 c. milk
cornmeal

Combine 3 cups flour and all remaining ingredients except milk and cornmeal.

Heat milk until very warm (120-130 degrees). Add to dry ingredients and beat well. Stir in remaining flour to make stiff batter.

Spoon into two loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise for 45 minutes. Bake at 400 degrees for 25 minutes.

To serve, slice and toast.

I'm going to try making Artisan No-Knead bread very soon.
This particular recipe (tried and true on another forum) takes **18 hours** to rise, so plan the day before to make it.
The result is a nice round loaf, with a chewy texture inside, which we like.

No Knead Bread

Time: About 1½ hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 5/8 cups water ( 1 1/2 cups plus 2 tbsp)
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with wheat bran or cornmeal; put dough seam side down on towel and dust with more bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

I love dates and thought this would be good with salads. I may just make it today.

BOSTON BROWN BREAD

Mix, cook and cool:
2 c. chopped dates
2 tsp. baking soda
2 c. boiling water

Cream and add to cooled mixture:
1 3/4 c. sugar
1/3 c. shortening
2 eggs
1 tsp. vanilla
1 tsp. salt
4 c. flour
1 c. chopped walnuts or pecans
Add dates and nuts. Bake in two greased and floured loaf pans at 350 degrees for 1 hour or until a toothpick comes out clean.

These are so good. Have made many times

Pesto appetizer squares

4 cups Original Bisquick® mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

1. Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches.
2. Stir together all ingredients except marinara sauce. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.

adding another cause it is so good

CHEDDAR & SCALLION BREAD

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.

Using a serrated knife, cut the bread into 1-inch thick slices and serve.

These are good with just about anything and fun to eat, too. (And easy.) They're even good cold.

DILL ROLLS

1 can buttermilk biscuits (can of 10)
1 stick butter
1-1/2 tsp. dry parsley
1/2 tsp. dill weed
1/2 tsp. minced onion

Melt butter in a 9" round pan (I use a cake pan and stick in the oven while it's preheating). Stir in the dill, parsley and onion. Divide each biscuit into four pieces and roll in the butter mixture. Bake at 450 degrees for 8 to 10 minutes.