3 cups all-purpose flour

1 tablespoon instant yeast

2 tablespoons sugar

1 teaspoon salt

2 cups warm water


1⁄2; cup olive oil

Put all ingredients together in a mixing bowl and with paddle attachment mix 3-5 minutes. Add about 2 cups additional flour and mix a few minutes more. Remove from bowl and on a floured board knead about 5 minutes. Let rise until doubled, punch down and let rise again, After second rising divide dough into 3 pieces. Place each into greased 8-or 9-inch round cake pans. In a bowl mix together 3 cloves garlic, mashed,1⁄4; cup olive oil and about1⁄4; cup chopped fresh rosemary. Spread over each of the dough rounds and let rise 15 minutes. After the short rising and before baking sprinkle a little kosher salt over the breads. Bake in a preheated 375 oven for 20-25 minutes. Remove from cake pans and cool on racks.

These breads do not last long in Rosemary Edell's household. A favorite way to eat them is to cut in half, spread with an olive paste (tapenade-type), add a variety of Italian salamis and cheeses as well as roasted red peppers for a hearty sandwich.

Edell typically has used Dakota Mills bread flour which is difficult to find here. It can be ordered from, or you can use other brands of bread flour. In both of her recipes above the addition of flour after the initial mixing can be more or less the amounts given. "So much is by how the dough feels and looks," she says.

Classic white bread

3 cups all-purpose flour

1⁄2; cup milk

1⁄2; cup hot water (mix cold milk with hot water to make lukewarm)


4 tablespoons butter, melted

1 tablespoon sugar

11⁄4; teaspoons salt

2 teaspoons instant yeast

In mixing bowl or food processor combine all ingredients and mix until dough leaves the sides of the bowl. Transfer to a lightly floured board and knead about 4 minutes or until dough is smooth and supple. Place in a lightly greased bowl, cover with plastic wrap and let rise, about one hour. Transfer back to the board and shape into an 8-inch log. Place in a lightly greased 81⁄2-by-41⁄2-inch; loaf pan and let rise until it comes to about 1-inch above the pan, about 45 minutes. Bake in a preheated 350 oven for 30 minutes or until lightly browned and pulled slightly away from the pan. Remove from oven, take out of pan and cool before slicing.

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