Liminal Landscapes
A portal for dimensional living
Favorite Breads and Cakes
Delicious Sweet Rolls

(Makes 8 large rolls)
For the dough:
4 3/4 cups flour;
2/3 cup flour (held separate)
1 cup warm water
1 packet instant yeast
1 large egg + 1 yolk (save the remaining egg white)
1/2 cup sugar
1 teaspoons  salt
1/8 teaspoons  nutmeg
1/2 cup sour cream

In a large mixing bowl, sift together 4 ¾ cups flour with the
nutmeg. Add sugar, salt, and yeast. Mix in the egg, egg
yolk and water. Kneed for 6 minutes or until dough turns
into a smooth ball. Work in sour cream and additional 2/3
cups flour and knead until dough is slightly wet and sticky.
Place in buttered bowl, cover and set in a warm spot until
dough has doubled in size about one hour. While dough is
rising, prepare the filling

For filling:
1 1/2  cups brown sugar
3 tablespoons sugar
3 tablespoons softened butter
1/2 cup chopped walnuts or Pecans
1/2  teaspoons  ground cinnamon
1/8 teaspoons  nutmeg

Mix together brown sugar, nutmeg, cinnamon and sugar.
When mixed add chopped pecans. When dough has doubled
in size, punch down  and roll out onto a lightly floured
surface. Spread the filling onto rolled-out dough leaving an
1” at the top. Brush this edge with remaining egg white and
gently trim with a sharp knife the ends of the log and
discard. Cut into 1 inch sections and place on a buttered
pan. Cover and allow to rise until they almost touch.
Preheat oven to 325 and bake for 35 minutes or until just
golden on top. While rolls are baking, prepare the icing by

For icing:
8 oz softened cream cheese
1/2 cup sugar
1/3 cup Heavy Cream
Cream together cream cheese and sugar. Add 1/3 cup heavy
cream.  Frost rolls immediately after removing from oven.

Coffee Cake

In a large bowl mix:
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
1 cup oil
4 eggs
1 cup water

In a separate bowl mix:
1 cup brown sugar
2 t cinnamon
½ cup pecans

Grease and flour cake pan and pour ½ of the batter in.
Top with brown sugar mixture then cover with remaining
batter. Bake at 350 for 20 min then reduce oven
temperature to 325 and bake 35 minutes more.

Banana Dump Cake

Mix together: 1 yellow cake mix
1 t baking soda
3 bananas
2 eggs
1 cup water

Bake 350 for 25 minutes

Frost with 1 stick of butter
1 sick cream cheese
1 lb powered sugar
1 t vanilla
1 cup pecans

Double Chocolate Cake

For cake layers:
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with
rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot
coffee. Let mixture stand, stirring occasionally, until
chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder,
baking soda, baking powder, and salt. In another large bowl
with an electric mixer beat eggs until thickened slightly and
lemon colored (about 3 minutes with a standing mixer or 5
minutes with a hand-held mixer). Slowly add oil, buttermilk,
vanilla, and melted chocolate mixture to eggs, beating until
combined well. Add sugar mixture and beat on medium
speed until just combined well. Divide batter between pans
and bake in middle of oven until a tester inserted in center
comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife
around edges of pans and invert layers onto racks. Carefully
remove wax paper and cool layers completely. Cake layers
may be made 1 day ahead and kept, wrapped well in plastic
wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring
cream, sugar, and corn syrup to a boil over moderately low
heat, whisking until sugar is dissolved. Remove pan from
heat and add chocolate, whisking until chocolate is melted.
Cut butter into pieces and add to frosting, whisking until
smooth.
Transfer frosting to a bowl and cool, stirring occasionally,
until spreadable (depending on chocolate used, it may be
necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and
sides. Cake keeps, covered and chilled, 3 days. Bring cake
to room temperature before serving.

Amazing Apple Cake

2 medium apples, peeled and sliced
1 teaspoon ground cinnamon
1/3 cup brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup of sugar
1/2 cup of unsalted butter at room temperature
2 egg, beaten
1 cup whole milk

Preheat the oven to 375°F. Grease a 9-inch square baking
dish with or pie pan with a 4-cup capacity. In small bowl,
mix brown sugar with the cinnamon, set aside. In a medium
bowl, mix together the flour, baking powder, and salt.
Using an electric mixer, beat the butter with the remaining
1/4 cup sugar. Beat in the egg until blended. Add the flour
mixture in three additions, alternating with the milk,
beating after each addition until just combined.
Pour about 1/3 of the batter into the bottom of the baking
dish. Press the apple slices into the batter so they just
cover the batter (you may have to overlap some slices).
Sprinkle the apples with the cinnamon-sugar mixture,
reserving a teaspoon or two to sprinkle on top. Spread the
rest of the batter over the apples. Sprinkle the remaining
cinnamon-sugar on top.

Bake the cake for 35 minutes or until it is golden brown and
apples start to bubble at the edges
.

Banana Bread Recipe

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°
F (175°C). With a wooden spoon, mix butter into the
mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over the
mixture and mix in. Add the flour last, mix. Pour mixture
into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a
rack. Remove from pan and slice to serve.

Pumpkin Bread

1 cup sugar
2 eggs
1/2 cup olive oil
1 cup pumpkin pureé
1 1/2 cups bread flour
1/4 teaspoon of salt
1 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped pecans or walnuts

Preparation:
Combine sugar, eggs, and oil in a large bowl; beat at
medium add pumpkin pureé. Combine flour and spices;
gradually add to pumpkin mixture, beating until blended;
stir in pecans.
Spoon mixture into a greased a 8 x 4 x 3-inch loaf pan
Bake at 350° for 1 hour
Makes 1 loaf of pumpkin pecan bread.
Split Top Loaf

1 1/4 cup warm water
4 1/2 teaspoons yeast (or 1 packet if you bought it this way)
1 1/2 tsp sugar
2 teaspoons salt
5 cups bread flour
4 tablespoons of warm milk

Lightly grease a 2 pound bread pan. Set aside.

In a small bowl add 1/2 cup water and sugar. Sprinkle yeast
over the top and whisk. Set aside to proof. (10 minutes)

Add flour, incorporating from the edge of the bowl. Then
leave in a warm place to sponge. This will take 20 minutes
as batter becomes filled with bubbles indicating the yeast is
active.

Return to mixing adding more flour from the outer edge of
the  bowl until mixture has become a firm dough.

Place on lightly floured work surface and knead. Dough will
become smooth and elastic (10 minutes)
Place dough in oiled bowl. Allow to rise until dough has
doubled (about 2 hours).

Punch down dough and turn onto floured surface. Roll ends
under to form a loaf shape. Put dough in bread pan and
cover. Set aside to rise for 30 minutes.

Slice top of loaf down center. Let sit for ten minutes while
oven preheats.

Bake 450 for 15 minutes. Turn oven down to 400 and bake
for 25 more minutes.
Turn onto a rack to cool.

** you can make a basic bread that tastes savory or sweet
with this recipe. If you have any fruits, vegetables, or extra
fiber you want to add, just add them in an amount that is
less than 1/4 cup .

Or try 1/2 tsp of seasoning (optional); like garlic, pepper,
basil, Parmesan… It's so easy to modify this recipe: Try:
flax seed/oatmeal, whole-grain flour, add garlic and
Parmesan cheese to make garlic bread…

2-day Rolls

1 cup butter
2 teaspoon salt
3/4 cup sugar,
1 teaspoon sugar,
4 tablespoon margarine or butter,
2 package active dry yeast
7 1/2 cup flour
3 large eggs

The day before - : In large bowl, combine butter, salt and
3/4 cup sugar
Pour 1 cup boiling water over mixture and stir until blended.

In small bowl, sprinkle yeast and 1 teaspoon sugar over 1/2
cup warm water (105 to 115 degrees F.); stir to mix slightly.
Let rest 5 minutes.

Add flour, eggs, yeast mixture, and 1 cup cold water to
mixture in large bowl, stirring to mix well. Dough will be
sticky. Cover bowl with plastic wrap; refrigerate 5 hours or
overnight, stirring down dough, if necessary.

Next morning about 2 hours before serving: In small
saucepan over low heat, melt 4 tablespoons margarine or
butter
Remove dough from refrigerator; divide into 4 pieces.
On floured surface, with floured rolling pin, roll 1 dough
piece into 11-inch round. Brush lightly with some melted
margarine or butter.
Using a pizza cutter or knife, cut dough round into 16
wedges.

Roll up each wedge toward point; curve ends in slightly
toward each other. Place rolls, point-side down, about 1
inch apart, on greased large cookie sheet. Repeat with
remaining dough pieces, using a large cookie sheet for rolls
from each piece.

Cover; let dough rise in warm place (80 to 85 degrees F.)
until doubled, about 1 hour.

Preheat oven to 375 degrees

Perfect Pizza Crust

2 1/4 cups flour
1 package active dry yeast  (Or 2 1/4 teaspoons)
1/8 teaspoon sugar
1 teaspoon salt
2/3 cup tepid water (about 99 degrees)
2 tablespoons olive oil

Proof the yeast by adding it to 1/4 Cup of warm water and
letting it sit for a few minutes.

In mixing bowl combine flour, salt and sugar. Make a well in
the center and add the yeast water mix. Stir in the oil.
Additional water until a flour is incorporated.Turn dough out
onto lightly floured surface and kneed until smooth and
silky. (About 10 minutes)

*If using a mixer and a bread hook, slowing add water with
mixer running until dough ball is formed. Mix for at least
two minutes. If dough is too dry add more water, if too wet
add more flour. Dough should become smooth and elastic.

Cover bowl with oiled plastic wrap and leave to rise for 1
hour or until double in size  If climate is cold then heat
dishtowel in microwave and cover bowl with hot towel to
active yeast growth.

When dough has risen, remove from bowl and punch down.
Divide into 2 balls. Work until you have a desired shape
then lay dough on baking pan and top with desired
toppings. Bake in very hot 475 degree oven for 10 to 15
minutes.

Toppings may vary but some of our favorites are: Sauted
onions, mushrooms and peppers.

Pumpernickel Bread
2 cups warm milk
2 tablespoons vegetable oil
4 tablespoons molasses
3 1/4 cups bread flour
1 1/3 cups rye flour
1/2 cup cornmeal
1 1/3 teaspoons salt
2 2/3 teaspoons active dry yeast
4 tablespoons unsweetened cocoa powder
2 2/3 tablespoons brown sugar

Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa,
and brown sugar. Add milk, oil, and molasses. Mix
thoroughly. When mixed well enough that the dough holds
together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes. Punch down, form, and
place into 9 1/2x5 inch pan. Cover with damp cloth and let
rise about 1 hour.
Bake in preheated 375 degrees for 25 to 30 minutes,

Harvest Squash Rolls

1 cup cooked acorn or butternut squash, mashed
1 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
1 cup warm milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water
4 1/2 cups flour

Mix until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1
hour. Punch dough down. Turn onto a floured surface; divide
into 24 pieces. Shape each into a ball.
Place 2 in. apart on greased baking sheets.
Cover and let rise in a warm place until doubled, about 45
minutes.
Bake at 400 degrees for 15-18 minutes or until golden.


Ultimate Chocolate Chip Cookie

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely
chopped

Preheat the oven to 350 degrees

Cream butter, sugar, and brown sugar Beat in
the vanilla and eggs. Then add the dry
ingredients. Fold in the chocolate chunks.

Drop by spoonfuls onto cookie sheets. Bake
until the cookies are light brown about 12
minutes.
"Life on Earth has been a history
of interaction between living
things and their surroundings."
-Rachel Carson
In the past feasts and fertility rites that are centered around the growing of grain. Celebration breads
were skillfully made and ornately decorated to mark life's milestones. Days of baking herald all the
ancient celebrations, for the art of baking is as old as the first civilization.

Spend some time engaging in this time honored practice. Every time an art is learned and practiced, such
as bread making, it is inherited and infused with new life. Through this ancient art one can reconnect to
history and tune into the changing seasons. Acknowledging the seasons is a simple way to harmonize
with the world and to recognize that we are a part of it.

Choose a recipe and update it or adapt it by including local ingredients and let your spirit lift with joy and
thankfulness for the bounty of the seasons. Give thanks for the abundance in your life by giving a loaf of
fresh bread to a friend along with the recipe and pass along a linage that weaves back to the beginning
of time.

Below are recipes that are tried and true from members of this community. I hope that you enjoy them
as much as we have.
For Starter:
Makes 3 cups
1 c active dry yeast
21/2 cups lukewarm water
11/2 cups flour

Combine yeast and water. Stir and let sit for 15 minutes.
Form a well in the flour then pour yeast  into it whisking
as you add. Whisk until smooth. Cover and let sit in a
warm place of 2 to 4 days

after using or after 3 days at room temperature, feed
starter with a handful of flour and enough water to restore
it to at thick smooth batter.
Can be refrigerated up to a week but must be brought
slowly back to room temperature before using.
Best Sourdough
For Bread:
Makes one loaf
3 cups flour
1 Tablespoon Salt
1/2 cup lukewarm water
1 cup sourdough starter

Combine flour and salt and make a well. Add starter and
water. Incorporate flour to produce a rough dough.
Transfer dough to a floured surface. Knead until dough is
smooth and elastic.

Place in a clean bowl,cover and leave to rise in a warm
place until doubled in volume (2 hours)

Grease an 81/2 by 41/2 bread pan.
Punch dough down and knead briefly. Shape into a loaf and
place in pan seam-side down. Cover with plastic and let
set 1 1/2 hours.

Preheat oven to 425. Score dough lengthwise. Bake 15
minutes then turn oven down to 375 and bake 30 minute
s
more.
My Favorite Rolls
This recipe will yield enough rolls to
cover two large baking sheets
41/2 teaspoons active dry yeast
1/4 teaspoon sugar
2 cups warm water
2 eggs beaten
1/2 cup of sugar
1/2 cup vegetable oil
2 teaspoons salt
6 cups of flour
Step four: Form balls
Punch down dough and divide into round balls. If you keep
your hands floured dough will be easy to work with. Arrange
on a greased cooking sheet placing rolls about 1/2 apart.
Cover and let rolls rise for 45 minutes.
Tips for working with yeast
As Yeast blooms, it develops bubbles. If you think your
yeast may be too old to use then do an active test to see
how active it is before adding to your recipe by adding 2 1/4
teaspoons of yeast and 1 teaspoon of sugar to 1/2 of warm
water. Whisk , then set aside in a warm place and allow
yeast to grow as it eats the sugar. If the yeast is still
active, the contents of the cup should swell to the top of
the one cup mark.

Tip for working dough.
When working with dough you must add water until the right
texture is reached. The amount of water needed to reach
the ideal consistency is always an unknown because it is the
flour that determines how much water is needed. Every
variable such as the type of flour, where the flour was grown
and even the weather conditions during its development can
contribute to the flour's ability to hold water.

If dough is too dry to mix, slowly add water until desired
texture has been reached. If dough is too wet, add flour
while kneading until dough is firm, smooth and elastic.         
Step one: Proof the yeast
In small bowl: add water and 1/4 teaspoon sugar.
Sprinkle yeast over the top and whisk. Set aside to
proof. (10 minutes)
Step two: Mix wet ingredients
In a large bowl: whisk together eggs, 1/2 cup sugar,
oil and salt. Add yeast mixture and whisk until
combined.
Step three: Add flour
Add flour 1/2 cup at a time slowly incorporating until dough
becomes too stiff to stir. Turn out onto floured work surface
and knead until dough becomes smooth and elastic.
Place dough in a lightly oiled bowl  and cover with oiled
plastic wrap. Allow dough to set in a warm place for 2 hours
or until dough has doubled in size.
Preheat Oven to 350 degrees
Bake rolls 25-30 minutes or until golden. Cool on baking rack.
Brioche
You will need a 7 cup brioche mold
NOTE: to reach desired consistency the dough must rest for
at least 10 hours or overnight.
For dough
3 cups bread flour
1/2 teaspoon salt
1/2 ounce of yeast
4 tablespoons warm milk
3 eggs
1/4 cup of butter softened
2 tablespoons of sugar

for glaze
1 egg yolk
1 tablespoon milk
Cream butter and sugar together.
Gradually add the butter mixture to
the dough. Beat until smooth and
shiny
.
Cover bowl with oiled plastic wrap and let rise of 2 hours or
until doubled.
Lightly punch down, recover and place in refrigerator
overnight.

In the morning, turn dough out onto work surface and cut
off 1/4 section and set aside. Shape the larger piece into a
ball and drop dough into brioche mold. Shape smaller piece
into an egg and press into the end. Brush with glaze. Cover
and let rise for 2 1/2 to 3 hours, until it's doubled and looks
very puffy.

Bake at 400°F for 10 minutes, reduce heat to 375°F and
bake for about 20 to 25 minutes more or until golden.
In a small bowl add yeast to warm
milk and stir.

Add yeast mixture to flour and salt.
Add eggs and combine to form a
soft dough.
In a large bowl add salt to flour and
sift together. Make will at center for
wet ingredients.
Mini brioches make lovely sandwich breads: To make: mix up above recipe and then divide the chilled dough into
12 pieces. Place pieces into oiled muffin tins, brush with glaze and let rise for 1 to 2 hours. Bake in a hot oven at
375°F oven for 25 to 30 minutes.

To bake the loaves: Allow the loaves to rise till they've nearly reached the rim of the pan, about 3 hours. Bake in
a preheated 350°F oven for 35 to 40 minutes. remove to cool on rack for 10.
Milk and eggs give brioche is a rich dense quality that makes it ideal for
sandwiches and french toast. A 7 cup brioche mold gives the dough the
traditional shape but if you do not have one you can braid the dough and
bake on a sheet or roll dough into two equal size balls and bake side by side
in a well-oiled 5 by 9 loaf pan.
*see bottom note for cook times

Make up recipe above. On day one, before first rise, dump dough onto lightly floured
work surface and press into a 16 by 10 rectangle. Distribute cold blueberries across
the top end of the narrower side and sprinkle liberally with sugar. Roll up with berries
in the middle. Place log on greased sheet and cover with plastic and refrigerate
overnight.
On day two: Place log in oiled 9 by 5 loaf pan and sprinkle with sugar. Cover with oil
plastic wrap and let sit for 3 hours or until doubled in size.
Bake at 350 for 40 to 45 minutes.  

You will need: 1 1/2 cups of fresh blueberries
sugar