Fill the senses with the wonder of home-baked bread. The sound of yeast bubbles popping, the texture of smooth dough, the sight of the rising loaf and the delicious baking aroma all herald the taste of home-baked goodness.

Portuguese Sweet Rolls

¾ cup milk

4½ t yeast

½ cup warm water

1 cup sugar

5½ to 6 cups flour

½ cup butter

2 t salt

3 eggs, beaten

2 T lemon extract

Warm milk in the microwave for 40 seconds; set aside.

Beat eggs; reserve ¼ cup beaten egg to use as glaze.

Mix water, yeast, milk and lemon extract in the bowl of a mixer fitted with a dough hook.

Add 5½ cups flour, butter, salt, eggs and sugar.

If dough is still sticky add remaining ½ cup of flour.

Mix for 5 minutes at medium speed.

Place dough in large greased bowl; place in a warm area to allow it to double in size.

Form the dough into 3-inch balls; place in three 9-inch greased cake pans.

Brush with beaten egg; allow to rise 30 minutes.

Bake 20 minutes at 350 degrees, until crust is golden-brown.

Multi-Grain Bread

5½ cups warm water

4 T yeast

4 t salt

4 T butter

¾ cup brown sugar

3 cups whole-wheat flour

1 cup ground flax

1 cup oatmeal

1 cup cornmeal

¼ cup wheat gluten

½ cup wheat germ

7½ cups white flour

Using the large bowl of a mixer outfitted with a dough hook, mix all ingredients except white flour for 3 minutes.

Add 7½ cups white flour; mix 5 more minutes on high speed.

Place dough into a large greased bowl; cover and allow to rise until double in size.

Punch down and form into four loaves; place in greased pans.

Put in warm place to rise for about 30 minutes.

Bake 35 to 40 minutes at 350 degrees; remove from pans to cool.

Garlic Knots

4½ to 5 cups flour

¼ cup sugar

1 T yeast

1¼ t salt

1 cup milk

½ cup water

2 t butter

3 eggs

2 cloves garlic, crushed

In the bowl of a mixer fitted with dough hook, combine 2 cups flour, sugar, yeast, garlic and salt.

Heat milk for 40 seconds in the microwave; add milk, water and butter to dough.

Beat for 3 minutes at medium speed.

Beat eggs; reserve ¼ cup for glaze.

Add eggs and enough remaining flour to form a soft dough; mix 3 more minutes.

Place dough in a greased bowl.

Set in warm place and allow to rise until double, about 1 hour.

Punch dough down and divide into 24 portions.

Shape each into a short rope and tie into a knot.

Place each knot several inches apart on a greased baking sheet.

Allow to rise 30 minutes and then brush lightly with beaten egg.

Sprinkle with pretzel salt.

Bake for 10 to 15 minutes at 375 degrees.

Italian Bread Sticks

1 t salt

1 t sugar

1 T yeast

1 cup warm water

1 T oil

2½ cups flour

Topping:

½ cup mayonnaise

1 t Italian seasoning

1 clove garlic, crushed

½ cup Parmesan cheese

Mix first five ingredients for the dough, plus ½ cup flour, in the bowl of a stand mixer fitted with a dough hook; let set 15 minutes.

Add remaining flour and mix for 5 minutes.

Immediately roll out on a 10-inch by 15-inch greased baking sheet.

Mix mayonnaise, garlic and Italian seasoning; spread over dough.

Cut into strips using a pizza cutter; sprinkle with Parmesan cheese.

Bake 15 minutes at 450 degrees.

Cut strips again and they will pull apart easily; serve warm.

This is my most requested recipe.

Cherlyn Beachy lives near St. Ansgar in northeast Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingredients and no one else to wash the dishes,” she says. “I’m always on the lookout for recipes that fit the schedule of a busy household – providing tasty easy-to-prepare seasonal food.”