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BREADS AND ROLLS

Contents

  • Bread
  • Cheese-Garlic Biscuits
  • Chocolate Chip Banana Bread
  • Grandma Bauml's Lemon Bread
  • Grape And Rosemary Focaccia
  • Grated Potato Bread
  • Honey Oatmeal Bread For Bread Makers
  • My Sunshine Braid
  • Oat Bran Bread
  • Pumpkin Bread
  • Pumpkin Bread
  • Ricotia Bread For Bread Makers
  • Spaetzle
  • Stuffed Bread
  • Zucchini Bread (Terrific!)
  • Zucchini Rich Buns

    BREAD

    Betty Lillios

  • 9 c. flour
  • 5 tsp. salt
  • 3 c. warm water
  • 1 - 2-oz. cake yeast

    Dissolve yeast in one cup of warm water (80 to 85°). Mix 9 cups of flour and the 5 teaspoons of salt in a large bowl. Add the water with the yeast, plus the two other cups of water. Stir until it is the consistency to be handled. Turn it out on a table or counter and knead for approximately 10 minutes. Place it in a floured bowl, cover with wax paper and then a towel, and allow to raise in a warm place for 1 hour. Knock dough down and divide into 2 or 3 pieces. Form each piece into a ball. Place in a greased 8" or 9" round cake pan. Flatten. Put in oven (unheated) to raise again for one hour. Remove from oven and preheat oven to 350°. Put bread in oven and bake- 45 minutes for 3 loaves or 1 hour four loaves. Remove from pans immediately and place on a rack to cool.

    CHEESE-GARLIC BISCUITS

    Lynn Rizo

  • 2 c. Bisquick
  • 2/3 c. milk
  • ½ c. butter or margarine
  • ¼ tsp. garlic powder
  • ½ c. shredded cheddar cheese

    Preheat oven to 450°. Mix Bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder, brush over biscuits several times before removing from cookie sheet. Serve warm. Makes 12.

    CHOCOLATE CHIP BANANA BREAD

    Patricia Ketchmark

  • 2-½ c. all-purpose flour
  • 1 c. sugar
  • 3-½ tsp. baking powder
  • 1 tsp. salt
  • 3 T. oil
  • 1 egg
  • ¾ c. milk
  • 1 c. mashed bananas (about 2-3 medium)
  • ½ - 1 c. chocolate chips to taste)

    Preheat oven to 350°. Grease and flour 9" x 5" x 3" loaf pan or two 8-½" x 4-½" x 2-½" loaf pans. Combine dry ingredients into bowl. In a separate bowl mash bananas to equal 1 cup. Add oil and egg to bananas. Mix.. Then add milk and blend well. Pour liquid ingredients into dry mixture and mix just until blended. Add chips. Pour into pan(s). Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes and remove. Cool completely.

    GRANDMA BAUML'S LEMON BREAD

    Mary Ellen Seper

  • 1 c. sugar
  • 6 tbs. butter
  • Rind of one whole lemon
  • 1-½ c. flour
  • 1 tsp. baking powder
  • 2 eggs
  • ½ c. chopped nuts (optional)
  • ½ c. milk

    Preheat oven to 350°. Cream the butter and sugar. Add eggs one at a time and beat well. Add rind and all dry ingredients and mix alternating with milk. [Do not beat- fold in instead!] Bake for one hour.

    Lemon Bread Topping:

  • 1/3 c. sugar
  • Juice from 1 whole lemon

    Mix together well. Place topping on bread immediately after taking from oven and then cool.

    GRAPE AND ROSEMARY FOCACCIA

    Pat Dravillas

  • ½ lb. seedless red grapes
  • 2 pkgs. yeast (5 tsp.)
  • ½ tsp. sugar
  • 4-¼ c. flour
  • 1 tsp. salt
  • ¼ c. olive oil
  • 2 tbs. fresh. rosemary
  • 1-½ c. luke warm water
  • salt and pepper

    Preheat oven to 300°. Arrange grapes in one layer on a tray or cookie sheet and bake 30 minutes, or until soft and sticky. Beat together yeast, sugar and water. Let stand for 5 minutes. Add flour, salt and oil. With dough hook, knead 2 minutes to form soft dough. Form in a ball and let rest 10 minutes, covered, on a floured surface. Roll dough into 18" x 8" oval, arrange on a greased baking sheet. Sprinkle with grapes, rosemary, salt and pepper. Let rise, covered with plastic wrap in a warm place for 1 hour or until doubled. Set oven to 375°. Bake focaccia for approximately 1 hour, or until golden brown. Cool on a rack.

    GRATED POTATO BREAD

    Michaelyn Sloan

  • 2 medium potatoes, peeled
  • 2 c. water
  • 2 pkgs. Red Star Instant Blend Dry Yeast
  • 1/3 c. nonfat dry milk
  • ¼ c. wheat germ
  • 2 tbs. sugar
  • 6 to 6-¼ c. unbleached flour
  • 1 T salt
  • ¼ tsp. ginger
  • ¼ cup oil

    Makes 2 loaves. Grate potatoes into 1 cup water. In large mixer bowl, combine 2-½ cups flour, yeast, dry milk, wheat germ, sugar, salt and ginger; mix well. In saucepan, heat 1 cup water and oil until warm (120°-130°). Add hot water, oil and potatoes to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in enough remaining flour to make dough firm. Knead on floured surface until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into 2 parts. On lightly- floured surface, roll or pat each half to a 14" x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8" x 4" loaf pans. Cover; let rise in warm place until doubled, about 45 minutes. Bake at 375° for 30 to 35 minutes or until golden brown and loaves sound hollow when tapped. Brush with melted butter. Remove from pans. Cool.

    HONEY OATMEAL BREAD FOR BREAD MAKERS

    Lynn Rizo

  • ½ c. water
  • 1-½ tsp. vegetable oil
  • 2 tbs. honey
  • ½ tsp. salt
  • ½ c. oatmeal
  • 1 c. bread flour
  • 1 tsp. yeast

    This makes the small loaf. Add the above ingredients to your bread maker in this order, water, vegetable oil, honey, salt, oatmeal, bread flour, yeast. This works well in the wheat bread cycle or the rapid cycle.

    Honey Oatmeal Bread, Medium Loaf

  • 2/3 c. water
  • 2 tsp. vegetable oil
  • 3 tbs. honey
  • ¾ tsp. honey
  • ¾ c. oatmeal
  • 1-¼ c. bread flour
  • 1-½ tsp. yeast
  • ¾ tsp. salt

    Same direction as the small loaf.

    Honey Oatmeal Bread, Large Loaf

  • 1 c. water
  • 1 T vegetable oil
  • ¼ c. honey
  • 1 tsp. salt
  • 1 c. oatmeal
  • 2 c. bread flour
  • 2-½ tsp. yeast

    Same directions as small loaf.

    MY SUNSHINE BRAID

    Michaelyn Sloan

  • 7 - 7-½ c. all-purpose flour
  • 2 pkgs. Red Star Instant Blend Dry Yeast
  • 1 T salt
  • 1 c. milk
  • ½ c. water
  • ¼ c. butter or margarine
  • 1/3 c. honey
  • 3 eggs
  • 2 c. coarsely shredded carrots
  • 1-½ c. seedless raisins
  • 2 tbs. grated orange rind
  • 1 egg
  • 1 tsp. water

    Makes 2 braids. In large mixer bowl, combine 2-½ cups flour, yeast and salt, mix well. In saucepan, heat milk, ½ cup water and butter until warm (120° to 130°; butter does not need to melt). Add to flour mixture. Add honey and 3 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in carrots, raisins, orange rind and enough remaining flour to make dough firm. Knead on floured surface until smooth and elastic, 3 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into 2 parts. Divide each half into 3 equal parts. Roll each part on lightly-floured surface to make a 15" strand. On greased cookie sheet, braid loosely. Pinch ends and tuck under to seal. Cover; let rise in warm place until doubled, about 45 minutes. Combine remaining 1 egg and 1 tsp. water. Brush braids. Bake at 375° for 35-40 minutes until golden brown; cool.

    OAT BRAN BREAD

    Pat Dravillas

  • ¼ c. apple juice concentrate
  • 1 c. warm water
  • 1 pkg. yeast (1 T)
  • -½ c. unbleached flour
  • c. oat bran

    Mix concentrate and water with yeast. Let stand in a warm place for about 10 minutes. Mix dry ingredients and add to liquid in a mixer bowl. Mix, using a dough hook, until smooth. You may have to adjust the liquid. Knead in the mixer about 2 minutes, or until dough seems the right texture. Cover tightly and let rise until doubled. Punch down and divide in half. Spray two loaf pans, form loaves, and place in the pans. Spray the plastic wrap and place over the loaves to seal. Let rise in a warm place until doubled. Bake at 450° for 20 minutes, until brown.

    PUMPKIN BREAD

    Mary Ellen Seper

  • 1 c oil
  • 2 c sugar
  • 2-½ c. flour
  • 1 tsp. vanilla
  • 1 c raisins
  • 2 eggs
  • 2 c. canned pumpkin
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 C. chopped nuts

    Preheat oven to 350°. Sift all dry ingredients together. Add oil, eggs, pumpkin and vanilla. Beat well. Add raisins and nuts. Bake in 2 large greased loaf pans for 1 hour and 15 minutes. Optional: may use muffin tins, bake for 25 minutes at 350°.

    PUMPKIN BREAD

    Mary Jo Werbiansky

  • 3-½ c. sifted flour
  • 2 tsp. baking soda
  • 1-½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 can (small) pumpkin
  • 3 c. sugar
  • 1 c. oil
  • 4 eggs
  • 2/3 c. water
  • 1 c. chopped nuts
  • 1 c. raisins (optional)

    Preheat oven to 350°. Sift dry ingredients into bowl; add oil, eggs, water, and pumpkin. Mix until smooth. Stir in nuts and raisins (optional). Divide batter into 2 greased and floured loaf pans. Bake for 70 minutes or until bread tests done with a toothpick. Remove from pans and cool.

    RICOTIA BREAD FOR BREAD MAKERS

    Lynn Rizo

  • 3 tbs. milk
  • 2/3 c. ricotta cheese
  • 1-¼ T margarine or butter
  • ½ egg
  • 2 tbs. sugar
  • 2/3 tsp. salt
  • 1-½ c. bread flour
  • 1 tsp. yeast

    To make small loaf. Brink milk, ricotta cheese, margarine/butter and egg(s) to room temperature. Note: you can microwave them on 10-20% power for approximately 30 seconds. Put ingredients, in the order listed above (milk, ricotta, margarine, egg, sugar, salt, flour, yeast) into the bread maker. Bake on white bread cycle, light crust setting, or rapid cycle, light crust. Do not use a delayed time setting.

    Ricotta Bread, Medium

  • 1/3 c. milk
  • 1 c. ricotta cheese
  • 2 tbs. margarine or butter
  • 1 egg
  • 2-½ tbs. sugar
  • 1 tsp. salt
  • 2-¼ c. bread flour
  • 1-½ tsp. yeast

    Same direction as small loaf.

    Ricotta Bread, Large

  • 6 T milk
  • 1-1/3 c. ricotta cheese
  • 2-½ tbs. margarine or butter
  • 1-½ eggs
  • ¼ c. sugar
  • 1-1/3 tsp. salt
  • 3 c. bread flour
  • 2-½ tsp. yeast

    Same directions as for small loaf.

    SPAETZLE

    Sabine Casten

  • 3 c. flour
  • 3 eggs
  • 1 tsp. salt
  • ½ c. water

    In a mixing bowl combine flour and salt, make a well in center, add eggs and ¼ cup water and beat the mixture until it is smooth and bubbles start to form. More water may be added a little at a time until a smooth thick batter forms that no longer adheres to the spoon. Bring salted water to a boil in a large soup pot. Dip a long narrow wood cutting board (with a handle) into the boiling water to moisten it.. Place a little dough (2 oz.) on the board, press it flat with a moistened knife, hold board at an angle above the surface of the water, moisten the knife and quickly cut fine strips of dough and push them into the boiling water. Moisten knife often. When spaetzle rises to the surface remove them, rinse briefly in cold water and put in hot water to keep warm while you cut more strips until all dough is used. Drain the spaetzle and warm in butter. Sprinkle with bread crumbs browned in butter.

    STUFFED BREAD

    Larva Kokayeff
  • 1 frozen bread, the kind that can be unrolled
  • 8-12 oz. sliced mushrooms, any kind
  • smallish onion, chopped fine
  • 6 slices of cheese (or 3 slices of cheese and grated mozzarella)
  • salt and pepper
  • 2 T margarine
  • 10 oz. frozen chopped spinach, defrosted and squeezed dry
  • nutmeg (optional)

    Preheat oven to 350°. In a frying pan, cook onions in margarine until limp, then add mushrooms and cook until they have shrunk. Add spinach. Cook a few minutes, stirring and season with salt and pepper (and optional nutmeg). Cool. On a sheet of foil, sprayed with Pam, unroll the bread dough. Put about ½ of the spinach stuffing and ½ of the cheese/mozzarella. Start turning dough. Repeat. Seal end and sear. Place on a Pam sprayed cookie sheet with the seam underneath and cook until golden. Let rest a few minutes before slicing.

    ZUCCHINI BREAD (TERRIFIC!)

    Alexandria Lukashonak

  • 3 large eggs
  • 2 c. minus 2 T sugar
  • 1 c. salad oil
  • 1 tsp. vanilla
  • 2 c. grated zucchini
  • 3 c. sifted flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1-½ c, chopped nuts some wheat germ

    Preheat oven to 350°. Beat all ingredients together well. Pour batter into either 2 oiled 8" x 4-½" x 3" loaf pans or one oiled bundt pan. Bake for 1 hour.

    ZUCCHINI RICH BUNS

    Michaelyn Sloan

  • 3-½ c. all-purpose flour
  • 1 pkg. Red Star Instant Blend Dry Yeast
  • ¼ c. sugar
  • 1 c. zucchini milk (in blender puree 2-3 peeled zucchini until smooth)
  • ¼ c. water
  • ¼ c. oil
  • 1 tsp. salt
  • 1 egg

    In large mixer bowl, combine 1-½ cups flour, yeast, sugar and salt. Mix well. In saucepan, heat zucchini milk, water and oil until warm (120°-130°). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover; let rise in warm place until light and doubled, about 1-½ hours. Punch down dough. Divide into 24 pieces; form into balls. Place in 2 greased 8-inch round pans. Cover let rise in warm place until doubled, about 45 minutes. Bake at 375° about 20 minutes until golden brown. Remove from pans cool on racks.