Dear Sun Spots: Could you print recipes for healthy, moist, yeast-type bread dough which is frozen before rising or cooking. White, wheat, cinnamon-raisin, cranberry, and other whole grain doughs would be great. I am unsure if yeast can be mixed with warm liquids before freezing or if the dough has to rise once before punching down and freezing.

Hoping our older generation can share their great secrets with the rest of us through your column. Thanks to all. – No Name, No Town.

Answer: Many thanks to Heather Keach, owner of Heather’s Bakery for assistance with this request. She notes that bread dough can be frozen in larger batches providing you proof or let it rise a first time, shape and freeze into loaf form. They can then be thawed overnight, covered in the refrigerator, and set out to rise in a warm location.

She provided the following recipe for honey wheat bread. Ingredients: 1 package (.25oz.) active dry yeast, 1 teaspoon white sugar, ¾ cup warm water (110 degrees), 1 (12 oz.) can evaporated milk, ¼ cup softened butter, ¼ cup honey, 2 teaspoons salt, 2 cups whole wheat flour, 3 cups bread flour. Method: Dissolve yeast and sugar in warm water in a mixing bowl. Add milk, butter, honey, salt and then flours. Mix or knead by hand or with a dough hook for approximately 10 minutes (8 minutes if using a hook). Place dough in a well oiled bowl. Cover and let dough rise until double. Turn out dough onto counter, punch down all the air bubbles. Divide the dough in half and form into loaves. The dough may be wrapped and frozen at this point. Place into greased bread pans and let rise until 1-2 inches above the pan. Bake in a preheated oven at 375 degrees for 30-40 minutes. Remove from pans immediately.

Variation: for cranberry orange bread, add the zest of one orange and 2 cups of dried cranberries to the final dough.

Heather also offered this recipe for Amish White Bread. Ingredients: 2 cups warm water (110 degrees), 2/3 cup white sugar, 1½ tablespoons active dry yeast, 1½ teaspoons salt, ¼ cup vegetable oil, 6 cups bread flour. Method: In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9- by 5-inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees for 30 minutes.

Variation: for cinnamon raisin bread, add ½ cup cinnamon chips, (can be found in the baking aisle at Wal-Mart) and 2 cups raisins to the final dough.

Heather’s Bakery retail store in Auburn is now closed, but Heather continues to take orders for wedding cakes and specialty cakes from her home. Please call 783-7100 to order or visit www.heathersbakery.com.

Dear Sun Spots: I need a sickle to cut the tall grass around my yard. Does anyone have a 45 RPM spindle adapter that goes into the center of the 45 records? I have a lot of records that I would like to play. I want to thank Sun Spots for all the help that you have given us. We sure do appreciate it. Call 782-3791 – No Name, No Town.

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