“Rosemary and Olive Bread” by “The Illustrated Herbal Encyclopedia”

“ROSEMARY AND OLIVE BREAD”
“The Illustrated Herbal Encyclopedia”
by Brenda Little

1 lb. – 10 oz. White plain flour
2 tbsp. Powdered milk
1 tsp. Salt
2 tsp. Sugar
1 oz. Dried yeast
Warm water
Rosemary leaves
Olives, halved, black or green

*Mix dry ingredients. Crumble yeast into half a cup warm water and mix well.
**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.
***Turn on to a floured surface and knead well until dough becomes springy. Cover and keep in a warm place for 15 minutes.
****Divide into two and roll into flat rectangles.
Put dough on a greased oven tray and leave, lightly covered with a cloth, in a warm place for nearly an hour or until it has risen to double the thickness.
*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one.
*Bake at 425 degrees Fahrenheit (220 deg. Celsius)

“Sweet Potato/Nut Bread” by Farm Journal’s

“Sweet Potato/Nut Bread”
“Farm Journal’s – Country Cookbook”

1/2 cup soft butter or regular margarine
1/2 cup shortening
2-2/3 cup sugar
4 eggs
2 cup cold, mashed sweet potatoes
3-1/2 cup sifted flour
1 tsp. Salt
1 tsp. Ground cinnamon
1-1/2 tsp. Ground nutmeg
2 tsp. Baking soda
1 cup chopped walnuts
2/3 cup Cold, strong black coffee

*Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes.
**Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold coffee.
***Pour batter into 2 greased 9 x 5 x 3″ loaf pans and 8 greased muffin-pan cups. Bake in moderate oven (375 degrees) 1 hour for loaves and 25
minutes for muffins, or until they test done in
center.
****Cool 10 minutes; remove from pans and cool completely. Makes 2 loaves plus 8 muffins.