Marilyn's Breadsticks

I have loved these breadsticks for years. I got this recipe from my sister Marilyn who is famous for them in our family. I make these breadsticks and serve with chili every Halloween. If you don't make the dough too stiff they will remind you of the Magleby rolls if you dip them in butter then parsesan cheese.


2 1/2 cups warm water
2 T Yeast
1 T Sugar

Dissolve yeast in water, let sit and then add the following:

2 T Butter
1 T Salt
3 Cups Flour

Beat until smooth and add enough flour (3-4 cups) flour to make stiff dough. Knead in machine 2-5 minutes until smooth and elastic. Place in greased bowl then turn to grease the top. Cover and let rise 45 min to 1 hour. Punch down and divide in half-then divide into 20 pieces for small bread sticks or 10-12 pieces for large bread sticks.

Combine 1 beaten egg with 1 T milk. Brush on breadstick then sprinkle with sesame seeds or dip in butter and roll in parmesan cheese with garlic herb seasoning. Then let rise and bake at 375 for 10-15 minutes until slightly brown. Remove and cool on wire rack.

MaryAnn's homemade pita bread

We had to have pitas for our lamb burgers, and so I said, "Sure! I'll make those!" Well, my first attempt was a failure, but luckily these make up pretty fast and I had time to try again. The second time was a charm. The only problem is that now that I've made homemade, I don't know if I can do the store-bought ones ever again. MaryAnn's are softer and simply delicious! For the burgers, we just sliced them all the way through, but they would make terrific pocket sandwiches, which the kids love.

1 T yeast
1 T sugar
2 teaspoons salt
1 ¼ cup warm water
3 ½ cups flour

Mix yeast and sugar. Add salt and warm water. Add flour one cup at a time beating well after each addition. Mix to make a soft dough. Divide dough into 8 balls. Roll out to ¼ inch think, about 6 inches in diameter. Sprinkle cornmeal on a cookie sheet to allow bread to puff freely and not stick to pans. Place 2 or 3 pitas toa pan and let rise for 20 minutes. Bake at 500 degrees for 5-6 minutes or until golden. Remove immediately from pans and cover with a towel.

Mary Ann's 6-Grain Wheat Bread

Mix on low speed
7 cups hot water in mixer
10 & 1/2 Cups freash ground whole wheat flour
Put hot water in mixer first then gradually add flour. Mix on low speed

In another bowl put 3 cups six grain flakes & 3 cups water (Enough water to show)
Put in microwave fosr a couple of minutes until water is absorbed. Add to mixture in mixer.

Next add 1 cup oil and 1 cup hones to mixer along with 3 Tablespoons salt. Mix for a minute or so. Then add 4 Tablespoons of good yeast. I like SAF brand.

Continue mixing for four or five minutes to establish the gluten in the bread. (That’s what holds it together to give it a nice textures.)

Add more fresh ground flour a cup at a time until the mixture barely starts to pull away from the sides of the bowl. (Too much flour will make your bread more dry)

Mix on medium speed another ten minutes or so. Shape into loaves and place in greased pans. Let it rise until double.

Bake on 350 for 30-35 minutes until golden brown and hollow to the touch. Immediately removed from pans and let cool. (If you are using convection oven bake on 325 instead.)

Makes 6-7 loaves. Freeze loaves that you are not going to use within a day or so. Because it has no preservatives it will only last about three days, Refrigerate the portion you are not using.