Bread - White, Rye and Raisin, Red River

3 ½ c. water

1 tbsp yeast or 1 pkg.

8 c. flour

1 tbsp salt

2 tbsp sugar

1/3 c. oil

Dissolve yeast in ½ c. warm water with 1 tsp sugar for 10 min.

Mix with remaining ingredients and knead for 10 min. Let rise ’til double in bulk. Punch down, divide into 3 balls and let stand for 5 min. Shape into 3 loaves and place in greased pans. Let rise ’til double in bulk. Bake in 375 oven for 40 min.

Rye and Raisin

2. c rye flour with 6 c. white flour

1 ½ c. plumped raisins (put raisins in boiling water and boil for a couple of minute)

sprinkle of cinnamon

Red River

2 cups Red River cereal with 6 cups white flour