This is one of my favorites!

Pumpkin bread.


1 1/2 cups flour
1/2 tea. salt
1 cup sugar
1 tea baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tea nutmeg
1/4 tea cinnamon
1/4 tea allspice
1/2 cup chopped walnuts
1/4 cup raisins (optional) or
1/4 cup dried cranberry's (optional)

Preheat oven to 350F. Sift together your drys.(flour,salt,sugar,baking soda
and spices.) Then in another bowl mix your wets.(oil,pumpkin,eggs,and water.) Then blend everything together. Don't mix too thoroughly. Stir in the nuts and raisins. Pour into a well-buttered loaf pan. Bake for 50-60 minutes until tooth pick comes out clean. Turn out of the pan and cool on a rack.

http://www.dioceseofgfb.org/Outreach_te ... recipe.htm

i decided to link to it as well... the people i'm living, debbie and dave.. dave asked debbie last weekend to make the bread for church.. and she had this recipe i think it was called 'St Peter's Alter Bread' or something. i dunno. prolly just put on something to make a fancy name. but it was the same recipe as this one. except it said for whole wheat flower instead of unbleached white... and debbie made it with unbleached white and it didn't turn out so good as she wanted she figured maybe it was the flour. but i guess not if this one says for unbleached white *shrug* who knows really.

anyway, recipe:

For each loaf use:

½ cup whole wheat flour

½ cup unbleached white flour

½ cup water

Combine and knead until well mixed (Keep a mixture of both flours handy to use if more flour is needed). Knead for at least 5-8 minutes, let dough rest for 5-10 minutes, and knead again. (The kneading and rest periods are very important in preparing this unleavened dough).

Roll out dough and cut or form into a loaf 6-7 inches round (size of a 3-lb. coffee can) by ½ inch thick.

Score loaves with a scoring mold.

Place loaves on ungreased baking sheet (a very light coating of non-stick spray may be used if they want to stick to the pan). Bake at 375 to 425 degrees for approximately twenty to thirty minutes (depends on each oven, size of loaf and type of baking sheet - a cast iron skillet bakes more evenly and in less time than a cookie sheet).

OTHER BAKING AND PREPARATION TIPS

1. To score loaves, (be sure to spray the mold with non-stick spray and sprinkle with flour to prevent sticking to the dough when pulled back out of loaf (press mold firmly into, but not all the way through the dough. This will help facilitate the breaking during the Eucharistic Liturgy.

2. If possible, bake bread on Friday afternoon or Saturday morning for maximum weekend freshness. Cool loaves and store in plastic bag in the refrigerator (mark date baked on the bag).

3. Each 6 - 7 inch loaf should yield approximately 85 pieces.

4. Use a combination of whole-wheat flour, unbleached white flour and bottled water (refrigerate flour and use the coldest water possible).

how shall i put this?

this thread r0x.

i'll post something my folks make a lot of soon, i just have to check with my mum on the recipe ^_^

Okay, this is a recipe for Mile-High Apple Pie, my favorite recipe. Okay here are the steps:

1.Deep Dish Pete-Brisee (This is for the crust):

INGREDIENTS
Makes enough for one double-crust deep-dish 9-inch pie
•3 3/4 cups all-purpose flour
•1 1/2 teaspoons salt
•1 1/2 teaspoons sugar
•1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
•1/2 to 3/4 cup ice water

DIRECTIONS

1.Place flour, salt, and sugar in the bowl of a food processor fitted with the metal blade; process until combined. Add the butter pieces; process until mixture resembles coarse meal, about 10 seconds.

2.Add the ice water in a slow, steady stream through the feed tube with the machine running, just until dough holds together. Do not process more than 30 seconds. Test by squeezing dough; if it is still crumbly, add a bit more water.

3.Turn the dough out onto a large piece of plastic wrap. Divide the dough in two pieces with one piece slightly larger than the other. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough in the plastic and chill for at least an hour.

2.Mile-High Apple Pie (After making the crust, the apple pie):

INGREDIENTS
Makes one 9-inch pie
•1/2 cup all-purpose flour, plus more for rolling
•Deep-Dish Pate Brisee
•5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
•Juice of 2 lemons
•1 cup sugar, plus more for sprinkling
•2 teaspoons ground cinnamon
•3 tablespoons chilled unsalted butter, cut into small pieces
•1 large egg yolk

DIRECTIONS

1.Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.

2.Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.

3.Peel and core apples, and cut into 1/4-inch-thick slices. Places slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.

4.Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

5.Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.

6.Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving

And there you have it, a Mile-High Apple Pie ^^