Yogurt Granola Bread: 1 1/2 c warm water 2 T yeast 1 c plain yogurt 1/2 c honey 1/4 c oil 2 lrg eggs 5-5 1/2 c unbleached flour 1 c granola 2 t salt 2 c. w w flour Proof yeast in warm water. Heat slightly the yogurt,honey,salt and oil. Add the eggs and proofed yeast. Make sure the mixture is not too warm before combining. Put 5 c unbleached and 2c ww flour in bowl. Add all of wet ingred. Stir w/ large spoon til holds together then remove from bowl and knead. May add rest of flour as needed. Rise in covered greased bowl approx 1 hr. Shape into 2-3 loaves and place in greased 8x4 pans. Rise 1 hr. bake at 350 for 30-40 min. ( I doubled the recipe made 6 loaves) Hungarian Pumpernickel Bread 2 T yeast 1/4 c warm water 1 1/2 tsp salt 2 c buttermilk 1/2 c molasses 2 T orange zest 2 t caraway seeds 3 c rye flour 2 1/2 - 3 1/2 c ww flour glaze: 1/4 c water boiled 5 min w/ 1 T molasses. cool Proof yeast in water. Boil for 1 min. the molasses,orange zest,caraway and salt. Cool and combine with the buttermilk and then the proofed yeast. Combine all of the rye flour and all but 1c of the ww flour in a bowl. Add all of the wet ingredients and stir well til holds together. Turn out and knead. May use rest of ww if needed. Rise in covered greased bowl about 1 hr til double. Shape into 2 round balls and rise approx 1 hr. Brush with glaze and bake at 350 for 50 min. Brush again with glaze after removing from oven. ( I doubled the recipe for 4 loaves) Here is a link that might be useful: Bread making photo tutorial

Just to leapfrog back to the original subject for a sec, I had a bag of lemons that were on their way out, so this recipe was perfect timing for me. I baked two loaves last night, with almost all the same changes you made, Barnmom--I didn't have any buttermilk, so I used sour cream thinned with regular milk, and when I went to get the ground ginger, there wasn't any there. I also ran out of granulated sugar midway through (that was unexpected!), so I subbed the shortfall with light brown sugar. And also did the powdered sugar/poke holes glaze. They came out great! I stuck the extra one in the freezer last night, but it may not be there long, since we're already halfway through the first one. Thanks for posting this--it's a lovely, lemony, moist cake, and I'll make it again for sure.

You can definitely cut the recipes in half, but I used to multiply them when I made them at the restaurant where I used to work in San Francisco. I made a more or less regular bread dough with a small amount of sugar added, and after the first rise, I would roll the dough out into a long rectangle, add butter to two thirds of the rectangle, and the fold the dough over as in making a puff pastry, and then I followed the methods for making puff pastry in order to get many layers of butter and dough. Then I would roll the layered dough into a long rectangle (like Pioneer Woman) and add brown sugar, cinnamon, and chopped walnuts and roll the rectangle like Pioneer Woman and cut into rounds. Instead of putting these into one pan, I put them into muffin pans, so that they would make nice individual servings. I didn't bother to glaze mine, but that might have been a good idea, although I think they might have been too sweet if I did that. I added the walnuts because the restaurant always had barrels of walnuts (and other nuts), and so I thought I might as well use them. I think it is difficult to make a bad cinnamon roll. I worked graveyard at the restaurant (11 PM to 7 AM - later when I made yeast dough), and so my rolls were ready for breakfast when the restaurant opened. The restaurant was owned by a commune of hippies, and so the staff ate many of the rolls before customers had a chance to buy them. I could physically only make so many in one night, and I had to make three different recipes each night - generally of the coffee cake or dessert variety - something to have with coffee in the morning or afternoon. Lars

Here you go. Cinnamon Roll Cake Source: Life As A Lofthouse (Her source: Picky Palate) (My notes are in Red) CAKE: 3 cups Flour 1/4 teaspoon Salt 1 cup Sugar 4 teaspoons Baking Powder 1 1/2 cups Milk 2 Eggs 2 teaspoons Vanilla 1/2 cup ( 1 stick) Butter, melted TOPPING: 1 cup ( 2 sticks) Butter, softened 1 cup Brown Sugar 2 Tablespoons Flour 1 Tablespoon Cinnamon GLAZE: 2 cups Powdered Sugar 5 Tablespoons Milk 1 teaspoon Vanilla Directions: Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. (I buttered the pan) Set aside. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (I tried to swirl/marble in circles so that when baked the cake would look like a pan of cinnamon rolls.) Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature. My Option: Cream Cheese Icing 1/4 cup butter 1 cup Cream Cheese 2 teaspoons vanilla Powdered Sugar Cream the butter and the cream cheese. Add the vanilla. Beat in the powdered sugar. Here is a link that might be useful: Link