Mix 4 cups of flour with the water, salt, yeast, oil, and honey. Add the rest of the flour and mix for 8-10 minutes. Let rise for 10 minutes, then knead. Repeat twice more. After the third kneading, let rise for 30 minutes. Place into bread pans and let rise for another hour. Bake at 350 degrees for 30 minutes.
Cream together the butter and powdered sugar until light and fluffy. Add the walnuts, flour, and vanilla extract beating until thoroughly combined. Turn the dough out onto a piece of waxed paper and wrap. Refrigerate for at least 3 hours or up 2 days.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Roll the dough out onto a floured board to about 1/8” thickness. Cut into desired shapes and place on prepared baking sheet.
Bake in preheated oven for 10 to 12 minutes or until edges become golden.
Cool 5 minutes on baking sheet before removing to cool completely on wire racks.
These cookies freeze delightfully, so make a big batch and have some for later too.
Preheat oven to 350 degrees. Line a muffin tin with paper or grease well.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, grapefruit zest, and poppy seeds. In a small bowl, whisk together the milk, coconut oil, and sugar until completely combined. Pour the wet ingredients into the dry and stir just until combined.
Fill prepared muffin cups ¾ full. Bake in preheated oven for 20 minutes or until an inserted toothpick comes out clean.
Cool in pan 5 minutes. Remove to wire racks to cool completely.
