Bread Recipes

Coconut Bread:

Combine first 5 ingredients and stir well
Combine milk, egg and vanilla; stir well
Stir the milk mixture into flour mixture. Cover and let stand for 20 minutes
Pour batter into a greased 9 by 5 by 3 inch loaf pan
Bake in a preheated 325°F for 60 to 70 minutes or until a wooden pick inserted in the center comes out clean
Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack

In a large bowl, beat together the shortening and butter until blended
Blend in flour, oats, sugar, salt and baking soda, stir in buttermilk
Mix dough until evenly blended
Knead dough into a smooth ball. Wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour
Divide the dough into quarters. Lightly dust a board and dough
Work with 1/4 at a time, roll out dough first with plain rolling pin to about 1/4 inch thick. With hobnail rolling pin, roll as thin as possible
Cut into 3 inch squares. Transfer squares to baking sheet. Use fork if you don't have hob nail rolling pin. (Make dough as thin as possible and prick squares to obtain overall texture)
Bake for 15 to 18 minutes or until golden and completely dry, in a preheat 325°F oven

Hardtack is also called ship biscuit and sea bread , this large, hard biscuit is made with an unsalted, unleavened flour and water dough. After it's baked, hardtack is dried to lengthen shelf life. It's been used at least since the 1800's as a staple for sailors on long voyages

shred zucchini using a grater. Measure out 2 cups and set aside
Place sugar, butter, and eggs in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 45 seconds. Stop and scrape bowl
Combine flour, cinnamon, soda, salt, and baking powder
Add flour mixture to bowl. Turn to speed 2 and mix 15 seconds. Stop and scrape bowl
Add zucchini and lemon peel and mix on speed 2 for 2 to 15 seconds
Spread batter into two greased and floured 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans
Bake in a preheated 350°F for 50 to 60 minutes
Remove from pans and cool on wire rack

Place the flours in a bowl, add enough of the water to make a soft pliable dough
Add the melted butter, knead until smooth
Cover the bowl with a damp cloth, leave in a warm place for one hour
Divide into 16 pieces and, using a little oil on the hands, shape into balls
Grease the rolling pin and board with oil, roll each ball into a thin pancake
Heat the ghee until smoking hot, place a puri in the frying pan. Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up
Cook until golden. Drain on absorbent paper, serve as soon as possible

Combine water and yeast. Set aside to bubble up and foam
Place flour in a pot large enough to hold dough that will double in size
When yeast has foamed, gently add olive oil. Pour over flour, mix and knead until dough forms. Cover and set aside
When double in size (about 2 1/2 hours), knead dough down. Let rise a second time
Cut dough in half. Flour a board and roll dough out onto two baking sheets. Brush with oilive oil, sprinkle rosemary leaves, chopped garlic, and coarse salt over top
Bake in a preheated 375°F oven for 30 minutes

Serve this bread warm
This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads

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