1 cup sifted whole wheat flour (sift to take out some of the larger bran bits)
1 cup all purpose flour
1/2 tsp salt
2 tbsp vegetable oil + more for deep frying
1/2 cup water

Preparation:

Put the 2 flours and salt in a bowl. Drizzle 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse bread-crumbs. Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes. Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 55 1/2″ round. If you have the space, roll out all the pooris and keep them in a single layer, covered with plastic wrap. Over a medium flame, set about 1″ of oil to heat in a small, deep frying pan(I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towels. More pooris can then be spread over the top. Serve the pooris hot (immediately).

Dough:

3 3/4 cups European-Style Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour
1 tablespoon Lora Brody Dough Relaxer™ (optional, but helpful)
2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 cup plus 2 to 4 tablespoons water

Topping

3 tablespoons toasted sesame seeds
1/2 teaspoon Bread Shine, mixed with 2 tablespoons water OR 1 beaten egg white

Preparation:

Mix and knead all of the dough ingredients — by hand, mixer, bread machine or food processor — until you’ve made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours.

Gently deflate the dough, and divide it into three equal pieces; each will weigh about 9 to 9 1/4 ounces. Roll each piece into a 20-inch log, tapering the ends slightly. Place the logs on a lightly greased or parchment lined baking sheet. Braid them loosely; pinch the ends together, and tuck them under.

Mix the Bread Shine with the water, and brush some of this mixture over the braid. (You can use a beaten egg white in place of the Bread Shine, but it won’t be nearly as effective in making the seeds stick.) Cover the braid and allow it to rise for 1 to 1 1/2 hours, until it’s almost doubled in size.

Preheat your oven to 400°F. Brush the braid again with Bread Shine or egg white, and sprinkle with the sesame seeds. Bake the braid for 20 to 25 minutes, until it’s golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.)

Remove the braid from the oven, and cool it on a wire rack. Yield: one 14-inch braid.

1/2 cup butter
1 package active dry yeast
1/4 cup water, lukewarm
2 each egg, well beaten
1 1/4 cups bread crumbs, fresh
1 tsp cinnamon
2 tsp butter, melted
3/4 cup sugar dissolved in:
1 cup milk, scalded
5 1/2 cups flour
3 tbsp brown sugar
1/4 tsp salt

Preparation:

Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter dough will be sticky and soft). Beat mixture thoroughly, cover and let rise in a warm place about 11/2 hours or until double in bulk. When risen, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour.
With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and then bake in a pre heat for 400F oven about 20-25 minutes or until golden. Brush with melted butter and cool on wire rack.

Coconut Filling:

Other:

Egg Wash:

Preparation:

Directions for Cocktail Buns:

1. Coconut Filling: Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
2. Stir in margarine and egg yolk until paste-like consistency.
Makes scant 2/3 cup (150 ml) filling.
3. Divide dough into 6 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece. Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
4. Egg Wash: Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
5. Honey Wash:Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 6 buns.

To Make Ahead: Dough may be made the day before and stored, covered, in refrigerator overnight. Baked buns may be frozen and reheated, wrapped well in foil, in 350 degree Fahrenheit (175 degree Celsius) oven for 15 minutes.

Nutritional Breakdown: 1 bun, 316 calories, 15.4 g. total fat (5.6 g Monounsaturated fat, 2 g. Polyunsaturated fat, 6.6 grams saturated fat, 90 mg. cholesterol, 39 g. carbohydrate, 1 g. fiber, 6 g. protein, 206 mg sodium.

4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
1 egg, beaten
6 tbsp plain yogurt
3 tbsp butter or ghee, melted
About 1 Cup milk
1 tbsp poppy seeds
Salt to taste

Preparation:

Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (205 C) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds. Bake 6 to 10 minutes until puffy and golden brown.
(This is where the stone makes a difference).

1 egg well beaten
1 cup milk
1 tbsp melted butter
2 cups flour
4 t baking powder
1 tbsp sugar
1/2 tsp onion
1/2 tsp salt
1/4 tsp powder
1/2 tsp oregano
1/4 tsp dry mustard
1 1/4 cups grated sharp cheddar cheese
1 tbsp chopped dill or parsley optional

Preparation:

Combine egg, milk, and butter. In a mixing bowl, combine the remaining ingredients. Mix well the dry ingredients and add milk mixture. Stir until well blended. Spread into a greased 5 x 9″ loaf pan. Bake at 350 degrees for 45 minutes.

1 cup whole wheat flour (or 1/3 white and 2/3 whole wheat)
1/2 cup water
Salt to taste

Preparation:

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough into it is smooth and elastic and set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8″ thick. Heat an ungreased skillet and lay the rolled out dough on it and let cook for about 1 minute. Turn and cook the second side for 2-3 min. until small bubbles form. Turn again and cook the first side pressed lightly with a towel until it puffs. Serve warm (maybe slightly buttered).

1 lb. beef round tip steaks
1/8″ to 1/4″ thick
2 garlic cloves, crushed
3 tbsp soy sauce, divided
2 tsp olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each)
split & toasted

Preparation:

1.Stack beef steaks, cut lengthwise in half, then crosswise into 1″ strips.
2. Heat large nonstick skillet over medium-high heat until hot. Stir fry beef
strips and garlic (1/2 at a time) for 12 minutes or until outside surface is no longer pink.
3. Remove from skillet, season with 2 tbsp soy sauce and 1/8 tsp pepper.
4. In same skillet, heat oil over medium heat until hot. Add onion and stir-fry for 5 minutes.Add mushrooms, continue cooking until vegetables are tender.
5. Add red peppers, wine and remaining 1 tbsp soy sauce. Bring to a boil and reduce heat.
6. Return beef to skillet and heat through. Serve beef mixture in rolls.

1 egg
1 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
3 bananas, mashed
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped pecans or walnuts

Preparation:

Beat egg slightly. Add sugar, melted butter, and vanilla. Blend bananas and add to egg mixture. Sift together flour, soda, and salt and add to mixture. Add nuts. Bake at 375° in greased loaf pan (4 1/2″ x 9″ x 5″) for 45 minutes or until inserted wooded toothpick comes out clean. Cool and remove from pan. Slice bread when cooled at desired thickness. Makes 6-8 servings.

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 teaspoon salt,
3/4 cup sugar,
2 large eggs, beaten,
1/3 cup butter , melted
3/4 cup orange juice,
2 medium apple peeled and grated
1/2 cup walnut halved, chopped.

Preparation:

1. Preheat oven to 350F. Butter a 9x5x3 inch loaf pan. Dust pan with flour; tap out excess.
2. Sift flour, baking powder and salt in a large bowl. Add sugar stir with a fork.
3. Combine eggs, butter and juice in a small bowl. Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined. Add apple and walnuts and gently stir to combine the ingredients.
4. Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack.