Neta’s Bread 

White Pioneer Recipe adapted for Natural Yeast  (Yield 3-4 loaves)

4 C milk, scalded and cooled

½ C Natural Yeast Start

1 C Sugar

1 ½ Tbsp. Salt

½ C. oil

5-6 C Flour.  This recipe calls for white flour but I usually add a cup or two of whole wheat or spelt flour.

Do not use flour with Bromate.  It will inhibit the growth of your start.

Mix all ingredients plus 2 C. of  Flour. 

Once mixture is smooth with no lumps, continue to add  flour  a cup at a time and mix until all flour is incorporated before adding more.  Continue to knead until smooth and elastic and all flour bits are mixed in.

Place in clean greased bowl with lid or plastic wrap coated with oil or cooking spray.

Allow to rest on your counter at least 6 but as long as 24 hours.  Refrigerate dough if you aren’t ready to bake for up to a week.

Shape in to loaves and let rise until double in bulk. 2-2 ½ hours

Preheat oven to 350’ and bake 30 – 35 minutes or until done.  Turn loaf out of pan onto your gloved hand and thump bottom.  Hollow sound indicates it is done.  Internal temperature at least 180’

Orange Pecan Swirl Rolls

When you have a beautiful batch of dough, your options are only as limited as your imagination.  Neta’s Bread makes luscious loaves but today I wanted to make sweet rolls.  I rolled the dough with a rolling pin.  If it seems very elastic and reluctant to roll yo 1/2”thickness, let it rest on your surface ten minutes.  Then roll.

Filling: cream cheese with a few drops orange flavoring.  I colored the cream cheese with three drops of red and two drops of yellow and mix well.  Spread mixture on rolled out dough.  Sprinkle generously with sugar and chopped pecans.  Roll and cut into 1” slices. (I use dental floss) Place on greased jelly roll or dropper pan.  Bake at 400’ for 15-20 minutes until lightly brown.  When cool, frost with cream cheese frosting.


Cinnamon Rolls

Follow the above instructions but for filling use melted butter, brown or Rae sugar, sprinkle generously cinnamon, raisins and nuts.