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Vicki, one of the chef's at Sunrise Lodge in Land O' Lakes, Wisconsin and the "Culinary Arts" instructor at Nicolet Area Technical College in Rhinelander, Wisconsin shares one of her favorite recipes with us.
MAPLE OAT BREAD1 package (1/4 oz) active dry yeast
1/3 cup warm water (110-115 degrees)
1/2 cup maple syrup
2 tsp canola oil
1 1/2 tsp salt
3 1/2 - 4 cups flour
1 cup old-fashioned oats
1 cup boiling water
1 egg white, lightly beaten
2 Tbsp old-fashioned oats
Place 1 cup oats in blender or food processor, cover and process 6 - 7 seconds or until coarsely chopped. Transfer to small bowl; add boiling water and let stand until mixture cools to 110 - 115 degrees. In large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch down; turn onto lightly floured surface. Shape into a flattened 9 inch round loaf. Place in greased round baking dish. Cover and let rise until doubled, about 45 minutes. Brush with egg white; sprinkle with 2 Tbsp oats. Bake at 350 degrees for 30 - 35 minutes or until golden brown. Remove from pan to a wire rack to cool.
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