bread machine recipes kim

100% Whole Wheat Bread

Recipe By :Robin Hood MultifoodsServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1/2 cup water 1 egg -- beaten 1 tablespoon butter or margarine 1 tablespoon honey 2 cups Robin Hood Best For Bread whole wheat flour 1 teaspoon salt 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 cup water 1 egg -- beaten 2 tablespoon butter or margarine 2 tablespoon honey 3 cups Robin Hood Best For Bread whole wheat flour 1 1/2 teaspoon salt 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select Whole Wheat or White, Rapid or Regular cycle.

Comments: The flavour of this bread is distinctive and hearty. Distinctive because of the sweet, nutty taste, and hearty because of itswholesome goodness. It's the perfect alternative for those of us whodon't really enjoy fruits and other Added ingredients in bread.

This recipe yields 1 loaf.

Source: "Robin Hood Multifoods Inc. (Bread Machine Collection) at http://www.robinhood.ca"S(Formatted for MC5): "10-14-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 629 Calories (kcal); 43g Total Fat; (59% calories from fat); 12g Protein; 53g Carbohydrate; 467mg Cholesterol; 5805mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

100% Whole Wheat Bread II

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 tablespoon yeast 3 cup whole wheat flour 1/2 tablespoon salt 3/8 cup gluten 1 tablespoon oil 1 tablespoon sugar 1 5/8 cup water

Add all ingredients to the pan in the order recommended by machinemanufacturer. Crust color, medium. Bread setting "white".


Source: "CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 1425 Calories (kcal); 21g Total Fat; (12% calories from fat); 54g Protein; 278g Carbohydrate; 0mg Cholesterol; 3233mg SodiumFood Exchanges: 17 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

100% Whole Wheat Bread III


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 1 cup water 2 1/2 cups wheat bread flour

1 1/4 tablespoons dry milk 1 teaspoon salt 1 1/2 tablespoons butter 1 1/4 tablespoons honey 1 tablespoons gluten 2 teaspoons molasses 1 1/2 teaspoons fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/2 cups water -- plus 2 tablespoons water 3 3/4 cups wheat bread flour 2 tablespoons dry milk 1 1/2 teaspoons salt 2 tablespoons butter 2 tablespoons honey 1 1/2 tablespoons gluten 1 tablespoon molasses 2 1/8 teaspoons fast rise yeast (or 3 tspns active dry yeast)

The trick to making 100% whole wheat bread in your machine is an extraknead, which gives the yeast and gluten a second chance to create alighter loaf. When your first knead cycle is completed, simply reset themachine and start again. Because of the extra knead, use this recipe onlyon the regular bake cycle.

Some manufacturers produce home bakeries with a whole wheat cycle; if yourmachine doesn't have one, this start-again method works as an easyalternative.

Hints: The gluten gives the whole wheat flour the structure necessary fora good loaf. If your market doesn't stock wheat gluten, try your localhealth food store. Remember the extra knead. It's especially importantin 100% whole wheat bread.


Source: "Southern U.S. Cuisine (ABM recipe link) at http://southernfood.about.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 785 Calories (kcal); 47g Total Fat; (52% calories from fat); 7g Protein; 90g Carbohydrate; 134mg Cholesterol; 5870mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 5 1/2 Other Carbohydrates

NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

7-Grain Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 2 1/4 teaspoons dry yeast 1 1/2 cups whole wheat flour 1 cup bread flour 1 teaspoon salt 1/2 cup crumbled 7-grain cereal flakes 3 tablespoons nonfat dry milk 1 tablespoon unsweetened cocoa powder 2 tablespoons butter or margarine 1/8 cup dark molasses 1 cup warm water - (100 to 105 deg) -- plus 3 tablespoons warm water -- and also 2 teaspoons warm water

Add all ingredients to machine in order recommended by machinemanufacturer. Select "Whole Wheat" bread setting; crust color light.



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Per serving: 1538 Calories (kcal); 30g Total Fat; (16% calories from fat); 54g Protein; 276g Carbohydrate; 66mg Cholesterol; 2520mg SodiumFood Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

8-Grain Bread


Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 package active dry yeast 1 1/2 cups bread flour 1 1/2 cups 8-grain flour 1 tablespoon sugar 1/8 cup corn oil 1 teaspoon salt 3/4 cup warm milk 1/4 cup warm water

Add all ingredients to machine in order recommended by machinemanufacturer. Select "whole wheat" bread setting; crust color light.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Absolutely Apricot


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/4 cups water 3/4 cup chopped dried apricots 1/4 cup apricot jam 2 tablespoons butter 3 cups bread flour 1 1/2 teaspoons salt 2 tablespoons dry milk 3 teaspoons yeast

Place all ingredients in your machine in the order specified by yourmachine's manufacturer. Select the basic or white cycle and press start.

This recipe yields one 1 loaf.

Comments: This recipe calls for a lot of yeast. This is because of theamount of sweet and heavy ingredients.

Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 2228 Calories (kcal); 35g Total Fat; (14% calories from fat); 62g Protein; 421g Carbohydrate; 78mg Cholesterol; 3556mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 5 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Adele's Dog Biscuits

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Biscuits Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces chicken broth 1/3 cup water 1 cup nonfat dry milk 1 whole egg -- lightly beaten 2 teaspoons salt 1 cup whole wheat flour 1/2 cup oatmeal 1 cup all-purpose flour 1/2 cup rye flour 1/4 cup cornmeal 3 tablespoons freshly-minced parsley 1 teaspoon garlic powder 1/2 cup shredded cheese

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Place the pan in your machine. Select the doughor manual cycle and press start.

Stop the machine 5 minutes after the first kneading has gotten fullyunderway. Turn the dough out on to a floured board, dust board as neededto prevent sticking. Let the dough rest about 10 or 15 minutes. Thenchoose your method:

1. Roll 1/2" thick and cut out shapes.

2. Pull off small (or large) lumps and "mold" bone shapes with yourhands.

Bake at 250 degrees for 45 minutes on a vegetable-sprayed orparchment-covered baking sheet. Let them cool and dry out overnight. This is how they stay crunchy. Store in airtight container.

This recipe yields about 100 dog biscuits.

Comments: This recipe has no leavening.

Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "100 dog biscuits"

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Per serving: 1870 Calories (kcal); 14g Total Fat; (6% calories from fat); 97g Protein; 342g Carbohydrate; 211mg Cholesterol; 5698mg SodiumFood Exchanges: 18 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Almond Oatmeal Bread

Recipe By :Serving Size : 0 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup nonfat dried milk 1 1/4 tablespoon applesauce 1 tablespoon almond paste 1 teaspoon almond extract 1 teaspoon sugar 1 teaspoon salt 2/3 cup oats 1 1/3 cup bread flour 1 teaspoon yeast

Follow manufactures directions...

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Per serving: 1178 Calories (kcal); 14g Total Fat; (11% calories from fat); 42g Protein; 218g Carbohydrate; 0mg Cholesterol; 2141mg SodiumFood Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Almost Sourdough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 1 1/2 teaspoons yeast 2 cups bread flour 1 tablespoon sugar 1/8 teaspoon baking soda 1/2 cup sour cream 1 tablespoon vinegar 1/2 cup milk

All ingredients should be at room temperature before starting. Add theingredients to the pan in the order recommended by machine manufacturer. Select white or basic setting. Crust color as desired.



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Per serving: 1379 Calories (kcal); 33g Total Fat; (21% calories from fat); 43g Protein; 225g Carbohydrate; 68mg Cholesterol; 287mg SodiumFood Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

American Garlic And Parsley Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 1/2 teaspoons active dry yeast 3 cups bread flour 3 tablespoons wheat germ 3 tablespoons wheat bran 1 3/4 teaspoons salt 1 1/2 tablespoons sugar 1 1/2 tablespoons vegetable oil 2 garlic cloves -- minced 2 tablespoons chopped fresh parsley 1 1/4 cups water

Add all ingredients in the order suggested by your bread machine manualand process on the basic bread cycle according to the manufacturer'sdirections. Let the loaf cool before slicing. Serve plain or toasted.


Source: "Southern U.S. Cuisine (ABM Collection) at http://southernfood.about.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 1867 Calories (kcal); 30g Total Fat; (14% calories from fat); 59g Protein; 340g Carbohydrate; 0mg Cholesterol; 3759mg SodiumFood Exchanges: 21 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Anadama Bread

Recipe By :The Ultimate Bread Machine Cookbook

Serving Size : 1 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 1/2 cups bread flour 1/2 cup whole wheat flour 1/3 cup cornmeal -- coarsely ground 1 1/2 teaspoons salt 4 tablespoons powdered milk 2 tablespoons butter or margarine 1 1/4 cups water 3 tablespoons molasses 1 teaspoon lemon juice

Place all ingredients in machine and push start! Not recommended for use with timer.

From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 servings

Posted on NVN #134206 by Laguda on 06/12/94, MM format

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Anne And Bill's Apple Oatmeal Bread With Raisins


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup old fashioned rolled oats 5/8 cup water

1/2 cup unsweetened applesauce 2 3/4 cup bread flour 1 1/2 teaspoon salt 2 tablespoon brown sugar 1 1/2 tablespoon nonfat dry milk powder 1 1/2 tablespoon applesauce* 1/3 cup raisins 1 teaspoon ground cinnamon 1 1/2 teaspoon yeast*

Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Hold back some water to begin with. Did not use raisin setting. Flavor outstanding. Very moist, but not soggy. 1 1/2 lb. loaf - Bread Machine Magic

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Per serving: 1654 Calories (kcal); 7g Total Fat; (3% calories from fat); 49g Protein; 348g Carbohydrate; 1mg Cholesterol; 3260mg SodiumFood Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Apple Butter Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 tablespoon yeast 1 cup flour -- whole wheat 2 cup flour -- bread 1 teaspoon salt 1 tablespoon sugar 1/2 cup apple butter 2 tablespoon oil 1 cup water

Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

Bake the apple butter right into the bread. Try substituting any favorite

jam or jelly for the apple butter.

Apple's comments: I substituted Peach Butter for the Apple Butter in this recipe and it was delicious. It has a very nice texture and aroma! Tested in DAK R2D2.

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Per serving: 82 Calories (kcal); 1g Total Fat; (14% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 90mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Apple Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 1/2 teaspoons active dry yeast 1 1/2 cups bread flour 1 1/2 cups oats 1/3 teaspoon cinnamon 1 1/2 tablespoons honey 1/2 teaspoon salt 1/2 tablespoon corn oil 1 cup unsweetened applesauce 1/3 cup dried, diced apples

Add all ingredients except apples to machine in order recommended bymachine manufacturer. Select "White or Raisin Bread" setting. Crustcolor light. Add apples at "beep".



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Per serving: 1934 Calories (kcal); 27g Total Fat; (12% calories from fat); 67g Protein; 361g Carbohydrate; 0mg Cholesterol; 1084mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Apple Oatmeal Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 5/8 cup water 1/2 cup applesauce 1 1/2 tablespoons butter 2 3/4 cups bread flour 1/2 cup rolled oats 1 1/2 tablespoons dry milk 2 tablespoons brown sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 1/2 teaspoons yeast 1/3 cup raisins

Place all ingredients except the raisins in your machine in the orderspecified by your machine's manufacturer. Select the raisin bread cycleor any cycle that has an add ingredients beep. Press start. If yourmachine doesn't have this feature, add the raisins during the last 10minutes of the kneading using the basic or white cycle.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Apple Oatmeal Bread III


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup applesauce 1 1/2 tablespoons oil 1 1/2 tablespoons honey 1/2 teaspoon salt 1/3 teaspoon cinnamon 1 1/2 cups oats 1 1/2 cups bread flour 1 1/2 teaspoons yeast 1/3 cup diced dried apples

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the appropriate cycle.

Add apples near end of last knead.

This recipe yields a 1 1/2 pound loaf.

Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"S(Formatted for MC5): "10-23-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 2143 Calories (kcal); 41g Total Fat; (16% calories from fat); 67g Protein; 384g Carbohydrate; 0mg Cholesterol; 1087mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Apple Pie Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups milk 3 tablespoons oil 2 1/2 tablespoons sugar 3/4 teaspoon cinnamon 1 1/2 teaspoons salt 3 cups bread flour 1 1/2 teaspoons yeast 1 large apple -- peeled, diced


Add apples at beginning of second knead cycle. Apples add moisture to thedough, so a little flour may have to be added to adjust the consistency.



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Per serving: 2238 Calories (kcal); 58g Total Fat; (23% calories from fat); 61g Protein; 367g Carbohydrate; 37mg Cholesterol; 3344mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 10 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Apple Wheat Bread

Recipe By :The Ultimate Bread Machine CookbookServing Size : 1 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 2/3 cups bread flour 1/3 cup whole wheat flour

1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 teaspoons salt 2 tablespoons brown sugar 4 tablespoons powdered milk 1 tablespoon butter or margarine 1/2 cup water -- plus 3 tb 3/4 cup apple, tart,chopped -- peeled 1 teaspoon lemon juice

Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134205 by Laguda on 06/12/94, MM format

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Per serving: 1820 Calories (kcal); 28g Total Fat; (13% calories from fat); 61g Protein; 330g Carbohydrate; 62mg Cholesterol; 3459mg SodiumFood Exchanges: 20 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Applesauce Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1/2 cup apple juice 2/3 cup applesauce 1/2 cup grated apple 1 pinch nutmeg 1/2 teaspoon cinnamon 4 tablespoons sugar 1/2 teaspoon salt 1 1/2 tablespoons nonfat dry milk 3/4 cup whole wheat flour 2 1/4 cups bread flour

1 1/2 teaspoons dry yeast 1 tablespoon margarine

Add all ingredients to machine in order recommended by machinemanufactuer. Select "white bread" setting; crust color medium.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Applesauce Bread II

Recipe By :Cheryl CaldwellServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water 2 tablespoon butter or margarine -- at room temperature 1/2 cup applesauce -- at room temperature 3 cup Eagle Mills Best Loaf Bread Machine Flour 1 tablespoon sugar 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 teaspoon active dry yeast

Place ingredients into bread machine in the order listed. Use basic breadsetting.


Helpful Hints: Try adding your own favorite spice combination to give ita personal touch.

Comments: This makes a nice moist bread with a subtle spice flavor. Makes a nice accompaniment to any meal.

Source: "Eagle Mills Bread Mix Products (ABM recipe library) at http://www.eaglemills.com"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 385 Calories (kcal); 24g Total Fat; (53% calories from fat); 4g Protein; 44g Carbohydrate; 62mg Cholesterol; 249mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

NOTES : Cheryl Caldwell received an honorable mention for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Feb-Mar 1997 period. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Apricot Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 package active dry yeast 3 cups bread flour 3 tablespoons brown sugar 1 teaspoon salt 1 teaspoon butter -- room temperature 1 cup dried apricots -- cut in quarters 1 1/4 cups orange juice

Ingredients should be at room temperature. Add all ingredients in orderrecommended by machine manufacturer. Use White or Basic setting. Crustcolor as desired.



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Per serving: 2089 Calories (kcal); 12g Total Fat; (5% calories from fat); 59g

Protein; 440g Carbohydrate; 10mg Cholesterol; 2209mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 8 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Apricot Spice Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 1/2 cup dried apricots 1/2 cup water 2 1/4 cups bread flour 1 tablespoon dry milk 1 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/2 teaspoon ground anise seed 1/2 teaspoon ground allspice 3/8 cup apricot nectar - (to 1/2 cup) 1 tablespoon canola, safflower, or sunflower oil 1 tablespoon honey 2 teaspoons active dry yeast === LARGE 1 1/2 lb LOAF === 2/3 cup dried apricots 2/3 cup water 3 cups bread flour 1 1/2 tablespoons dry milk 1 1/2 teaspoons sea salt 1/2 teaspoon ground cinnamon 3/4 teaspoon ground anise seed 3/4 teaspoon ground allspice 1/2 cup apricot nectar - (to 3/4 cup) 2 tablespoons canola, safflower, or sunflower oil 2 tablespoons honey 1 package active dry yeast

Place the apricots and water in a small saucepan and bring to a boil. Remove from the heat and allow to steep for 5 minutes. Drain theapricots, reserving the liquid, and spread them out on a double thicknessof paper towels. Allow the apricots and the liquid to cool to roomtemperature.

Place all ingredients in machine according to manufacturers directions --EXCEPT APRICOTS. Measure the reserved cooking liquid and add enoughapricot nectar to measure 5/8 cup for the 1-pound loaf and 7/8 cup for the1 1/2-pound loaf. Select "whole wheat" bread setting; crust color medium. Chop the apricots. Add at "beep"



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Per serving: 3305 Calories (kcal); 19g Total Fat; (5% calories from fat); 103g Protein; 684g Carbohydrate; 19mg Cholesterol; 4825mg SodiumFood Exchanges: 36 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fruit; 1 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Argentine Chimichurri Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 1 1/2 tablespoons white wine vinegar 3 tablespoons olive oil 1/8 teaspoon cayenne pepper 3/4 teaspoon dried oregano 1 1/2 whole garlic cloves -- minced 3 tablespoons chopped onion 3 tablespoons chopped parsley 1 1/2 teaspoons salt 1 tablespoon sugar 3 tablespoons wheat bran 3 cups bread flour 1 3/4 teaspoons active dry yeast

Place all ingredients in your machine in the order specified by yourmachines manufacturer. Select the Basic or White cycle and press start.

This recipe yields 1 loaf

Comments: This is a great bread for meat sandwiches. But forget it forbreakfast.

Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"

Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Armenian Thin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 3 tablespoons margarine 2 cups bread flour 1 cup whole-wheat flour 1 tablespoon sugar 1 1/2 teaspoons salt 2 teaspoons yeast === TOPPING === 1 egg -- beaten with 1/4 cup water 1/3 cup sesame seeds

Place all ingredients, except the topping ingredients in your machine inthe order specified by your machine's manufacturer. Select the dough ormanual cycle and press start.

When the cycle is complete remove the dough, punch it down to release thegas, and divide into 6 equal pieces. Form into balls, cover, and let restfor 45 minutes.

Roll the balls out on a floured surface until they are about 10 inchesacross; they will be very thin at this point. Transfer them to anungreased baking sheet, brush with the egg mixture, and sprinkle each onewith 2 teaspoons of sesame seeds. Prick the bread with a fork at least ahalf dozen times. Bake in a 400 degree oven for 6 to 8 minutes, or untilgolden brown and slightly puffy. Cool completely before storing.

This recipe yields 6 breads.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Artichoke And Cracked Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 9 ounces marinated artichoke hearts 1 cup warm water 1 1/2 cups bread flour 1 1/2 cups whole-wheat flour 1/3 cup cracked wheat 1 1/2 tablespoons sugar 1/2 tablespoon salt 1/4 teaspoon freshly-ground black pepper 3 tablespoons grated Parmesan cheese 2 teaspoons yeast

Drain artichoke hearts, reserving 3 tablespoons of the liquid. Place allingredients including the reserved liquid in your machine in the orderspecified by your machine's manufacturer. Select the basic or white cycleand press start.



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Per serving: 1744 Calories (kcal); 25g Total Fat; (12% calories from fat); 68g Protein; 320g Carbohydrate; 12mg Cholesterol; 4321mg SodiumFood Exchanges: 19 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Au Gratin Potato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 3/4 cup heavy whipping cream 1/2 cup potato cooking water 1/3 cup plain mashed potatoes -- room temperature 1 1/2 tablespoons butter 1 1/2 teaspoons salt 1 1/2 tablespoons sugar 3 cups bread flour 3/4 cup diced sharp Cheddar cheese 1/4 cup diced onion 1 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Place the pan in your machine. Select theBasic/White cycle and press start.



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Per serving: 2350 Calories (kcal); 90g Total Fat; (34% calories from fat); 55g Protein; 327g Carbohydrate; 291mg Cholesterol; 3452mg SodiumFood Exchanges: 20 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Authentic French Bread - Bm Magic



-------- ------------ -------------------------------- -----1-1/2 lb loaf----- 1 cup water 1 1/2 teaspoon salt (i used 3/4 tsp) 3 cup bread flour 2 teaspoon yeast cornmeal

*** Slightly adapted for my use from Bread Machine Magic *** Place all ingredients except cornmeal in breadpan. Select dough setting and start. At beep, turn dough onto a floured countertop or cutting board. (I spray an acrylic board with Pam and skip the flour). Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.

Dust the top with a little flour; rub it in. Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and let rise in a warm over

30 to 45 minutes of until doubled. To warm oven slightly, turn on warm setting for two minutes then turn it off. Be sure to remove bread from the oven to preheat.

Place a pan of hot water on the bottom rack of the oven. Preheat oven to 450~. Immediately before placing bread in oven, slash tops with a very sharp knife (I use a serrated knife) about 1/2" deep.

Bake round or oblong loaves 20 Minutes, baguettes about 15 minutes, french rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.

This is best served within hours of baking. To preserve crisp crust, do not store in plastic wrap or bags.

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Nutr. Assoc. : 0 0 0 0 0 0

Autumn Harvest Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1/2 cup pureed cooked carrots 1/2 cup pureed canned pumpkin 1/2 cup applesauce 1/4 cup carrot cooking water 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons butter 2 tablespoons honey 1/4 teaspoon allspice 2 teaspoons yeast




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Per serving: 1755 Calories (kcal); 25g Total Fat; (12% calories from fat); 53g Protein; 343g Carbohydrate; 47mg Cholesterol; 3396mg SodiumFood Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Avery Island Hot Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup chopped red bell pepper 3 tablespoons olive oil 1 tablespoon chopped garlic cloves

1 tablespoon chopped canned green chiles 1/2 cup sour cream 1/3 cup grated Cheddar cheese 1 extra-large egg 1 tablespoon honey 1/4 cup vodka 2 teaspoons salt 10 drops tabasco sauce, green or red 1/2 teaspoon ground coriander 1 cup cornmeal 2 cups bread flour 2 1/2 teaspoons active dry yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Select the Basic/White cycle and press start.



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Per serving: 2516 Calories (kcal); 85g Total Fat; (32% calories from fat); 63g Protein; 343g Carbohydrate; 91mg Cholesterol; 4579mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

B/M "Sour" Sourdough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups sourdough starter 1/2 cup water 3 cups bread flour 1 tablespoon margarine -- melted 2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons yeast

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the

margarine and with some experimentation, came up with this technique: Put

all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover

again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake

at 375 for 30 minutes or until brown and crusty.

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Nutr. Assoc. : 0 0 0 0 0 0 0

B/M Sourdough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups flour 1 teaspoon salt 1 teaspoon sugar 1/2 cup sourdough starter 1 cup water

Follow manufacturers directions... Formatted by Elaine Radis

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Per serving: 1381 Calories (kcal); 4g Total Fat; (2% calories from fat); 39g Protein; 290g Carbohydrate; 0mg Cholesterol; 2146mg SodiumFood Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

Baba Au Rhum


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup milk 1 1/2 teaspoon active dry yeast 1 3/4 cup bread flour -- plus 2 tablespoon bread flour 6 tablespoon sugar 8 tablespoon (1 stick) unsalted butter 3 eggs -----syrup----- 1 cup sugar 1 cup water 1/4 cup dark rum 2/3 cup unsweetened whipped cream

FINALLY found the answer to your question about "Babka" recipe for ABM! In

"The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the recipe you are looking for! "Save this giant baba for a special celebration that calls for an impressive dessert that is syrupy and rich."

1. Scald the milk in a small sauce pan and let cool to room temperature. 2. Add the milk and all remaining ingred. for the baba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 3. Make a syrup by boiling the sugar & water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 4. When the bread cycle ends, remove the warm baba to a deep dish or shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup that collects in the bottom of the dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges and brush them with any remaining

syrup if they are not totally moist. Serve with unsweetened whipped cream on the side.

(my note to you: I copied the recipe just AS IS from the book. I have not

made it. The "2/3 C whipped cream 1 cup" was written just that way. It probably means it is 2/3 C. before whipping and 1 cup after whipping. See,

it Pays to ask questions on this board! Bev in MN Baking with a Pana 1.5#

Formatted by Elaine Radis BGMB90B; APRIL '93

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Per serving: 2384 Calories (kcal); 20g Total Fat; (8% calories from fat); 52g Protein; 469g Carbohydrate; 572mg Cholesterol; 225mg SodiumFood Exchanges: 12 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 18 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Bacon Egg Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 3 large eggs -- plus enough water to make 1 cup liquid, plus an additional 2 tablespoons water 1 1/2 tablespoons butter 3 cups bread flour 1 tablespoon sugar 1 1/2 teaspoons salt 6 slices bacon -- cooked crisp, and crumbled 2 teaspoons active dry yeast


This recipe yields 1 loaf

Comments : Use bacon fat in place of the butter for a more smoky taste.


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Per serving: 2124 Calories (kcal); 56g Total Fat; (24% calories from fat); 80g Protein; 315g Carbohydrate; 640mg Cholesterol; 4159mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Bacon-Onion Bread

Recipe By :Sherry LittleServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Sourdough bread mix 1 package Bacon-Onion Dip mix - (0.56 oz) 3/4 cup water 3/4 cup small curd dairy cottage cheese

Combine Eagle Mills Sourdough Bread Mix in bread machine with bacon-oniondip mix. Add water and cottage cheese and program bread machine on mediumcrust -- white bread cycle. Slice when cool.


Comments: Makes an excellent and unusual bread to use with hot beefsandwiches.

Source: "Eagle Mills Bread Mix Products (ABM recipe library) at http://www.eaglemills.com"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"Yield:

"1 loaf"

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NOTES : Sherry Little received Third Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Jan-Feb 1999 period. Nutr. Assoc. : 0 0 0 0

Bagels (Breadmaker)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----small (8----- 2/3 cup water 1 tablespoon honey 1 teaspoon salt 2/3 cup whole wheat flour 1 1/3 cup bread flour 1 teaspoon yeast -----medium (12----- 1 cup water 1 1/2 tablespoon honey 1 1/2 teaspoon salt 1 cup whole wheat flour 2 cup bread flour 1 1/2 teaspoon yeast -----large (16----- 1 1/3 cup water 2 tablespoon honey 2 teaspoon salt 1 1/3 cup whole wheat flour 2 2/3 cup bread flour 2 1/2 teaspoon yeast

Set for dough cycle.Let the machine knead the dough once, and then let the

dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together.

Place these on a well greased baking sheet, cover and let rise only 15 to

20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on

the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes.

This recipe is from Donna German's first Breadmachine Cookbook, pages 160- 161.

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Per serving: 378 Calories (kcal); 2g Total Fat; (4% calories from fat); 13g Protein; 79g Carbohydrate; 0mg Cholesterol; 805mg SodiumFood Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Bagles


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons honey 2 teaspoons salt 1 1/3 cups whole-wheat flour -- see * Note 2 2/3 cups bread flour 2 1/2 teaspoons active dry yeast

* Note: If you don't want wheat bagles substitute white bread flour forthe whole-wheat flour. For best results boil and then bake no more than 4at a time.

Place all ingredients in your machine in the order specified by yourmachine's manufacturer. Select the dough cycle and press start. Let the

machine knead the dough and then let the dough rise for only 20 minutes inthe machine. Even if your cycle runs longer, simply turn off the machineafter 20 minutes.

After 10 minutes of the 20 minutes of the rise time has completed put on alarge pot of water, with 2 tablespoons of sugar. Bring to a boil. Dividethe dough into 12 pieces. Roll each piece of dough into a ball, poke afloured finger through the center to form the hole, and then shape top andsmooth sides. Moisten your finger with water, if necessary to smooth. Pull gently to enlarge the hole. The center hole should be about 3 inchesacross. The resulting bagel is smooth and there is no joint.

Carefully lower 3 or 4 bagels at a time into the water, cooking for about30 seconds on each side. Remove bagels, drain on a towel, sprinkle withpoppy seeds, sesame seeds or dried onion bits if desired and place on thegreased baking sheet.

Bake in a preheated 550 degree oven for 8 minutes. Turn them over after 4minutes. For an extra chewy crust throw a few ice cubes on the floor ofyour oven.

This recipe yields 12 bagels.


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Nutr. Assoc. : 0 0 0 0 0 0

Baked Pretzels


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 3/4 cup water 1 large egg 3/4 teaspoon salt 4 teaspoons sugar 3 cups bread flour 2 teaspoons yeast === GLAZE ===

1 large egg 1 tablespoon water coarse salt

Add all DOUGH ingredients to your machine in order suggested bymanufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly flouredsurface. If necessary, knead in enough flour to make dough easy tohandle. Roll into a 14- by 6-inch rectangle. With sharp knife, cut intotwelve 14- by 1/2-inch strips. Gently pull each strip into a rope about16 inches long.

To shape into pretzels: Curve ends of each rope to make a circle; crossends at top. Twist ends once and lay over bottom of circle.

Place on greased baking sheet(s). Do not let rise. Combine egg and 1tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at350 degrees for 18 to 20 minutes or until done. (For even browning whenusing two sheets, switch sheets halfway through baking.) Remove fromsheet(s); cool on rack.

This recipe yields 12 pretzels.


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Per serving: 142 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 27g Carbohydrate; 31mg Cholesterol; 144mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Baked Samosas


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup evaporated milk -- plus 3 tablespoons evaporated milk 3 tablespoons unsalted butter 2 teaspoons sugar 3/4 teaspoon salt 2 1/2 teaspoons yeast 3 cups flour

=== FILLING === 1 medium Idaho potato -- cut 1/2" cubes 1 cup frozen peas 2 tablespoons oil 2 garlic cloves -- finely chopped 2 teaspoons finely-chopped fresh ginger 1 teaspoon dried coriander 1/2 teaspoon cumin 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon salt === TOPPING === 1 egg -- beaten with 1 tablespoon water

Place all dough ingredients in machine and program for knead and firstrise. Press start. The dough will be quite firm but it should be moistenough to hold together.

Make the filling while the dough is rising. Place the potato cubes in asmall saucepan and cover with water. Bring to a boil over medium-highheat, lower the heat to medium and continue cooking for 10 minutes, oruntil they have slightly softened but are not cooked through. Add thepeas to the boiling water for the last minute of cooking. Drain the waterfrom the potato cubes and peas.

Heat the oil in a large frying pan set over medium-high heat and add theonions, garlic and ginger. Saute until the onions are translucent. Addthe potato cubes, peas, coriander, cumin, pepper and salt and stir untilwell mixed. Remove from the heat and cool slightly.

Turn the finished dough out on a lightly floured surface and divide itinto 8 equal balls. Let the balls rest 10 minutes.

Preheat the oven to 350 degrees with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray.

On a lightly floured surface, roll each ball of dough to a 7-inch circle,rolling from the middle toward the edge. Distribute the filling evenlyamong the circles, about 3 heaping tablespoons for each one. Lightlymoisten the edge of each circle with water and fold over to form asemicircle. Press the edges together firmly. Fold the pressed edgeinward toward the filling and press with your fingertips to seal.

Lift the samosas onto the prepared baking sheet and generously brush thetops with the egg glaze. Bake the samosas for 15 minutes, or until theyare a rich golden brown. Serve hot from the oven.

This recipe yields 8 samosas.

Source: "CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"

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Protein; 45g Carbohydrate; 41mg Cholesterol; 320mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Banana Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cup bread flour 1 1/2 cup wheat flour 1/2 teaspoon salt 2 md ripe bananas 1/4 cup honey 1/4 cup warm water 1 egg 1/4 cup oil 1/2 teaspoon vanilla 1 teaspoon poppy seeds -- (optional) 1 package yeast

Follow the instructions for your machine as to which order you put in your

ingredients...make sure that if you set your machine on delayed timer that

you don't get your yeast wet or your bread will flop! Good luck! Denise / Secane PA Formatted by Elaine Radis BGMB90B; APRIL '93

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Banana Bread - Quick Bread For Machines


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup white sugar 3 tablespoons vegetable oil 2 eggs 2 medium bananas -- peeled, halved

Place ingredients in the pan of the bread machine. Select the Doughsetting, and press Start. Mix the bread for 3 to 5 minutes until thebananas are mashed and all ingredients are thoroughly combined. Ifnecessary, use a rubber spatula to push the dough from the sides of thebread pan. When 3 to 5 minutes have passed on the clock display, pressStop. Do not continue mixing. Smooth out the top of the loaf with therubber spatula.

Select the Bake setting, and press Start. The Bake cycle time may varywith machines, but should be about 50 minutes. To test the bread fordoneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there isdough on the toothpick, reset the machine on Bake and continue to bake anadditional 10 to 15 minutes. Test again with the toothpick to assure thebread is completely baked.

Remove the pan from the machine, but allow the bread to remain in the panfor 10 minutes. Remove the bread to cool completely on a wire rack.

This recipe yields a 1 pound loaf.

Source: "Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5): "10-19-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 1622 Calories (kcal); 53g Total Fat; (29% calories from fat); 39g Protein; 248g Carbohydrate; 374mg Cholesterol; 1235mg SodiumFood Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 9 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Banana Macadamia Nut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup warm water -- (110 degrees) 3/4 cup mashed ripe bananas 2 tablespoons butter or margarine -- softened 1 egg 3 1/4 cups bread flour 3 tablespoons white sugar 1 1/4 teaspoons salt 2 3/4 teaspoons active dry yeast 1/2 cup chopped macadamia nuts

Place ingredients in bread machine in order suggested by your machine'smanufacturer. Select sweet bread setting and light crust. Add macadamianuts when indicated by your manufacturer.



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Banana Nut Bread



-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1/2 cup water 2 medium ripe bananas 4 teaspoons butter 3 1/2 cups bread flour 2 tablespoons brown sugar - (packed) 1 teaspoon salt 3 tablespoons dry milk 1/2 cup chopped nuts 2 teaspoons yeast




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Banana Nut Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 2/3 cup milk 2 eggs 2 1/2 cups all-purpose flour 1 cup white sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2/3 cup mashed ripe bananas 1/2 cup chopped walnuts vegetable oil spray

Spray bread machine pan with vegetable oil spray. Premix ingredients inorder listed. Place mixture in bread machine pan. Select the QuickBread/Cake cycle. Press Start. Check after 1 minute to see if mixture iswell blended.

Cook until cake cycle stops. Remove pan, and cool completely beforeremoving bread from pan.



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Per serving: 2567 Calories (kcal); 145g Total Fat; (50% calories from fat); 65g Protein; 257g Carbohydrate; 644mg Cholesterol; 5114mg SodiumFood Exchanges: 16 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Banana Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 2 lb LOAF === 2 teaspoons active dry yeast 1 cup oats 2 cups bread flour 1 cup whole wheat flour 1 tablespoon butter 1 tablespoon dry milk powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons honey 1 teaspoon salt 1 egg 1/4 cup sour cream 2 cups sliced, ripe bananas

Add all ingredients to machine in order recommended by machinemanufactuer. Select "whole wheat" bread setting; crust color medium.



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Per serving: 2452 Calories (kcal); 46g Total Fat; (16% calories from fat); 86g Protein; 431g Carbohydrate; 244mg Cholesterol; 2356mg SodiumFood Exchanges: 26 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Banana Rice Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/2 cups plain soy milk 1 cup mashed banana 2 whole egg 2 1/4 cups brown rice flour 1/2 cup garbanzo bean flour 1/2 cup rice polish 1/4 cup date sugar 4 1/2 teaspoons xanthan gum 1 1/2 teaspoons salt 4 1/2 teaspoons active dry yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Select the Whole Wheat, Grain, Basic or Whitecycle and press start.



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Per serving: 1682 Calories (kcal); 21g Total Fat; (10% calories from fat); 46g Protein; 333g Carbohydrate; 374mg Cholesterol; 3348mg SodiumFood Exchanges: 18 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Banana Split Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 package active dry yeast 3 cups bread flour 2 tablespoons gluten 2 tablespoons sugar 1 teaspoon salt 1/8 teaspoon baking soda 1/3 cup instant nonfat dry milk 1/3 cup walnuts -- broken 1 egg 2 tablespoons vegetable Oil 1 teaspoon vanilla 1 medium banana -- sliced 8 frozen strawberries -- with liquid 1/3 cup pineapple -- crushed 1/3 cup pineapple juice -- heated 1/2 cup chocolate chips 4 maraschino cherries -- chopped

Place ingredients, except chocolate chips and cherries, in pan in orderrecommended by machine manufacturer. Select white bread setting; crustcolor light. Add chips and cherries at beep, just before end of kneading.



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Per serving: 5648 Calories (kcal); 101g Total Fat; (15% calories from fat); 86g Protein; 1174g Carbohydrate; 187mg Cholesterol; 2876mg Sodium

Food Exchanges: 20 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 31 1/2 Fruit; 16 1/2 Fat; 26 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Barley And Oat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 1/2 cups bread flour 3/4 cup barley flour 1/3 cup rolled oats 3 tablespoons wheat germ 3 tablespoons powdered milk 3 tablespoons grated orange zest 3 tablespoons sesame seeds -- (optional) 1 1/2 teaspoons salt 3 tablespoons honey 1 1/2 tablespoons vegetable oil 1 1/3 cups water

Measure all ingredients into bread machine pan in the order suggested bymachine's manufacturer. Process on basic cycle.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Barley, Spelt, Whole Wheat, Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water 5 tablespoons dry buttermilk 2 tablespoons sugar 1 tablespoon lecithin granules 1 tablespoon olive oil 1 teaspoon salt 1 cup bread flour 1 cup whole wheat flour 1/3 cup spelt flour 2/3 cup barley flour 1/3 cup barley or bread flour or spelt flour -- your choice 1 tablespoon dough enhancer 1 tablespoon vital wheat gluten 1 tablespoon dry whey - (from dairy cheese processing) 1 3/4 teaspoons active dry yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Basic or White cycle, Medium Crustsetting.

Near end of first knead make alterations in the liquid/flour ratio ifneeded to make a soft moist pliable ball of dough, not too wet, not toodry.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Basic Deep Dish Pizza Crust

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup olive oil 3 cups bread flour 1 1/2 teaspoons bread machine yeast

Place all of the ingredients in your machine in the order recommended byyour machine's manufacturer. Select the dough cycle and press start. Youmay need to add some more flour (1 tablespoon at a time) if the dough istoo wet or more water if the dough is too dry (1 tablespoon at a time).

Preheat oven to 450 degrees. Grease a 12-inch deep dish pan with oliveoil or spray it with a cooking spray. After dough has risen one time,roll or hand stretch the dough into a circle so that it will completelycover the bottom of the pan. Pull the dough up around the edges of thepan so that a slight lip is formed. Cover the pan with a towel and letthe dough rise in a warm place for about 30 minutes. While the dough isrising, prepare your toppings and grate your cheese; set aside.

Prick the dough several times with a fork and bake the crust for 5minutes. Remove the crust from the oven, and using a brush or yourfingers, lighly cover the crust with olive oil. Layer the ingredients inthis order; sauce, cheese, meats, vegetables and seasonings. Leave a1/2-inch border around the rim of the pizza.

Place pizza on bottom rack of the oven and bake for 5 minutes, after whichtime, either move the pizza to the upper part of the oven or lower thetemperature to 400 degrees. Bake for another 25 to 30 minutes, until thecrust is golden brown.

This recipe yields 1 pizza.

Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 pizza"

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Basic Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water -- plus 2 tablespoons water 2 tablespoons molasses 1 tablespoon butter 1 teaspoon salt 2 1/2 cups bread flour 1 cup medium-ground rye flour 2 tablespoons brown sugar 1 tablespoon unsweetened cocoa 3/4 teaspoon caraway seed, whole or powdered 2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Select the Whole Wheat, Grain, Basic or Whitecycle and press start.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Basic White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- --1 1/2 pound loaf-- 1/2 cup water

5/8 cup milk 3 cup bread flour 1 1/2 teaspoon salt 1 1/2 tablespoon butter/marg/applesauce 3 tablespoon sugar 1 1/2 teaspoon yeast

Follow manufacturers directions..

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Per serving: 1740 Calories (kcal); 12g Total Fat; (6% calories from fat); 57g Protein; 345g Carbohydrate; 21mg Cholesterol; 3287mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Basic White Sourdough Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1/3 cup water 3/4 cup healthy active sourdough starter 1 1/2 tablespoons butter 1 1/2 tablespoons sugar 3/4 teaspoon salt 3 cups bread flour 1 1/2 teaspoons active dry yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Select the French or Basic/White cycle and pressstart.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0

Basic Whole Wheat


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound loaf 1/4 cup water 3/8 cup milk 1 egg 1 cup whole wheat flour 1 cup bread flour 1 teaspoon salt 1 tablespoon applesauce (oil) 1 tablespoon honey 2 teaspoon yeast

Crust light Bake.

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Per serving: 1111 Calories (kcal); 12g Total Fat; (9% calories from fat); 44g Protein; 212g Carbohydrate; 199mg Cholesterol; 2247mg SodiumFood Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Beer Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups bread flour 2 tablespoons honey 1/4 teaspoon salt 1 tablespoon butter or margarine 10 ounces beer - (to 12 oz) (nut brown ale or brown ale works best) 1 package active dry yeast - (.25 oz) 1 pinch ground cinnamon Butter or margarine -- melted

Allow 10 to 12 ounces of beer to reach room temperature and go flat. Thiswill take approximately 3 to 4 hours.

Combine flattened beer, butter or margarine, cinnamon, salt, and honey inthe pan of bread machine. Add flour and yeast being careful that theyeast does not touch the liquid. Select Dough setting, and Start.

After the dough has risen, remove the dough from the pan. Form into along loaf; cut and form rolls. Place on a floured baking sheet, cover,and allow to rise for approximately 45 minutes.

Brush top of rolls with melted butter or margarine. Bake at 350 degreesfor 30 minutes, or until golden brown.

This recipe yields 16 to 18 rolls.

Comments: A delicious dinner roll that is made from beer, honey, and aslight pinch of cinnamon. Excellent with turkey, roasts, etc. Differentbeer may be substituted, but be advised that a highly hopped beer willcreate an astringent bitter taste. The unique taste comes from the maltused in making the beer.

Source: "Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5): "10-19-1999 by Joe Comiskey - [email protected]"

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Protein; 27g Carbohydrate; 2mg Cholesterol; 41mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Beer-Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 10 ounces flat beer 3 cups bread flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 1/2 tablespoons nonfat dry milk 1 1/2 teaspoons dry yeast 1 tablespoon margarine 2 ounces Monterey Jack cheese -- shredded

Add all ingredients in order recommended by machine manufacturer. Select"white bread" setting; crust color medium.



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Betty's Cheese Bread

Recipe By :Betty ThompsonServing Size : 0 Preparation Time :0:00

Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Homestyle White bread mix 1/2 cup chopped fresh mushrooms 1 cup grated cheese -- your favorite 1/2 cup chopped black olives

Add all the ingredients in the bread pan in the order listed. Add theyeast packet from the bread mix last. Do not use the delay cycle withthis bread.


Comments: This is a wonderfully distinctive bread that was the clearwinner for the period. The mushrooms and olives give it a memorabletexture. We suggest it would go well with either baked chicken or with asoup or stew.

Helpful Hint: To make this bread more flavorful, use the liquid drainedfrom the black olives in the bread mix and balance this added liquid byreducing the water.


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NOTES : Betty Thompson received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Apr-May 1997 period. Nutr. Assoc. : 0 0 0 0

Bimini Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup hot water 1/2 cup oats

1 1/2 teaspoon molasses 1 tablespoon butter or vegetable oil 1/2 teaspoon salt 1 1/2 cups bread flour 1 tablespoon dry yeast

Soak the oats, molasses and butter in the hot water for 2 minutes. Add tothe bread machine along with the other ingredients. Follow manufacturer'sdirections for your machine, using the cycle you'd use for white, sweetbread, light-to-medium setting, and the equivalent of 2 cups of flour.



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Black Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 cups bread flour 1 cup rye flour 1 teaspoon caraway seeds 1 1/2 tablespoons cornmeal -- coarsely ground 1 1/2 teaspoons instant coffee granules 1 1/2 teaspoons unsweetened cocoa powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons salt 1 1/2 tablespoons dark brown sugar 2 tablespoons butter or margarine 1/2 cup water -- plus 3 tb 1/2 cup buttermilk 1 1/2 tablespoons molasses 1 teaspoon lemon juice


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Black Bun

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 1 3/4 cups milk -- plus 3 tablespoons milk 4 cups bread flour 1/2 teaspoon salt 1 1/2 cups butter -- softened === FILLING === 2 cups currents 2 cups raisins 1 cup prunes -- stoned 1 cup figs -- chopped 6 tablespoons orange marmalade 1/2 cup slivered almonds 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 teaspoons ground ginger 1 teaspoon ground cardamom 1/4 cup whiskey === GLAZE === 1 egg yolk

1 tablespoon milk

Place all of the dough ingredients in your machine in the order specifiedby your machine's manufacturer. Select the dough cycle and press start.

Mix all of the filling ingredients together and set aside. When the doughis finished remove the dough and divide dough into thirds, combine two ofthe thirds and set aside. You should now have two dough balls, one largerthan the other.

Flatten the larger piece, and lay filling onto it. Knead filling anddough together until thoroughly incorporated. Roll out smaller doughpiece into a circle. Place bun in center of dough; wrap completely,drawing together edges in the center of the top with a pinch.

Line a baking sheet with greaseproof paper, and invert bun on to pan(pinched side down). Cover and allow to rise for 30 to 40 minutes. Skewer right through bun several times before glazing with mixed egg yolkand milk. Bake in a preheated 350 degree oven for 2 hours.

This recipe yields ?? servings.


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Per serving: 7088 Calories (kcal); 349g Total Fat; (43% calories from fat); 118g Protein; 897g Carbohydrate; 1024mg Cholesterol; 4265mg SodiumFood Exchanges: 28 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 24 1/2 Fruit; 65 1/2 Fat; 5 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Black Forest Pumpernickel


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 2 teaspoons active dry yeast 1/2 cup bread flour 1 cup rye flour 1 cup whole wheat flour 3 tablespoons cocoa powder 1 1/2 teaspoons salt 1 1/2 tablespoons cornoil 1/2 cup molasses

1 tablespoon caraway seeds 1 1/8 cups warm water 2 tablespoons warm water

Add the ingredients to the pan in the order recommended by machinemanufacturer. Select "white bread" setting; crust color medium.



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Per serving: 1534 Calories (kcal); 9g Total Fat; (4% calories from fat); 42g Protein; 344g Carbohydrate; 0mg Cholesterol; 3286mg SodiumFood Exchanges: 15 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 7 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Black Pepper And Onion Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 1 tablespoon butter 1 teaspoon salt 3 cups bread flour 3 tablespoons dry milk 1 tablespoon sugar 1 1/2 teaspoons dry minced onions 3/4 teaspoon freshly-ground black pepper 1/4 teaspoon garlic powder 2 teaspoons yeast



Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"

S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Bleu Cheese Bread

Recipe By :Sheryl JacksonServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills San Francisco Sourdough mix 1 tablespoon ground marjoram 1 tablespoon ground basil 1/8 cup crumbled bleu cheese - (to 1/4 cup)

Add Eagle Mills bread mix and water to bread machine as instructed onpackage. Add the spices on top. Sprinkle the bleu cheese on top ofeverything. Use "regular" or "basic" setting. Do NOT use delayed cycle.


Comments: This is a light, fluffy and extremely flavorful bread. Werecommend it as an accompaniment for a fresh garden salad. Also try itwith a sliced turkey or chicken sandwich.


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Per serving: 11 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Sheryl Jackson received First Place Honors for this recipe in the

Eagle Mills Bread Machine Recipe Contest for the Dec 1997-Jan 1998 period. Nutr. Assoc. : 0 0 0 0

Blueberry Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/3 cups bread flour 2 tablespoons white sugar 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup dried blueberries 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons vital wheat gluten powder 1 1/2 teaspoons active dry yeast

Place all ingredients in the pan of the bread machine in the ordersuggested by the machine's manufacturer. Select White Bread cycle, andStart.



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BM Magic Heavenly Whole Wheat


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----bread machine magic----- 1 1/8 cup water 2 cup whole wheat flour 1 cup bread flour 1 1/2 teaspoon salt (i used 1) 4 tablespoon butter or margarine 2 tablespoon sugar 1/4 cup potato flakes 1 1/2 teaspoon yeast

Bake on a light setting. This loaf sliced great even while it was hot. Notes from Gaye: Next time, I will add a little more sugar.

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Bran Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 2 tablespoons butter 1 tablespoon brown sugar 1 teaspoon salt 1/4 cup wheat germ 1/2 cup whole wheat flour 1 cup oat bran or wheat bran 1 1/2 cups bread flour

2 teaspoons bread machine yeast




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Bread Machine Banana Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 cup sliced ripe banana 1/3 cup buttermilk 1 1/2 tablespoon oil 1 1/2 tablespoon honey 1 1/3 cups Robin Hood Best For Bread homestyle white flour 2/3 cup Robin Hood Best For Bread whole wheat flour 1 teaspoon salt 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/2 cups sliced ripe banana 1/2 cup buttermilk 2 tablespoon oil 2 tablespoon honey 2 cups Robin Hood Best For Bread homestyle white flour 1 cup Robin Hood Best For Bread whole wheat flour 1 1/4 teaspoon salt 1 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select WHITE cycle and light crust setting.


Comments: This tender loaf -- made with Robin Hood Best For BreadHomestyle white flour and Robin Hood Best For Bread Whole wheat flour --is filled with a delicate, creamy combination of bananas, buttermilk andhoney. The result is a light, moist bread that's sure to please.

Anytime is the perfect time for this delicious bread. Here are some ofour favourites...

Spread thick warm slices with creamy peanut butter for a wonderfulbreakfast treat.

Serve alongside other breakfast and lunch favourites as part of adelicious buffet brunch.

Relax and enjoy a slice or two with tea or coffee and a good book.

Drizzle honey over a toasted slice for a satisfying snack just beforebedtime.

It only takes a few minutes to prepare this tasty Banana Bread. And,since it's packed with flavourful, nutrient-rich bananas, this is onetreat your family will love -- and you'll love making it for them.


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Per serving: 729 Calories (kcal); 49g Total Fat; (58% calories from fat); 7g Protein; 71g Carbohydrate; 7mg Cholesterol; 5013mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 4 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Bread Machine Bread Bowls



-------- ------------ -------------------------------- 1 cup water 2 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1tablespoon of water into the bread machine pan in the order recommended bythe manufacturer. Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard cups. Place the cupsupside down on an ungreased cookie sheet. Divide the dough into 6 equalpieces. Pat or roll each piece into a 7-inch circle on a lightly flouredsurface. Shape the dough circles over the outsides of the preparedcustard cups. Do not allow the dough to curl under the edges of thecustard cups. Cover and let rise in a warm place for 15 to 20 minutes oruntil slightly puffy.

Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water;brush gently over the bread bowls. Bake for 18 to 22 minutes, or untilthe bread bowls are golden brown. Carefully lift the bread bowls off thecustard cups. Be VERY careful -- both the bread and the custard cups willbe very hot. Cool the bread bowls upright on a wire rack.

This recipe yields 6 bowls.


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Bread Machine Challah


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup milk 2 eggs

3 tablespoons butter or margarine 3 cups bread flour 1/4 cup white sugar 1 1/2 teaspoons salt 1 1/2 teaspoons active dry yeast

Add ingredients to the pan of the bread machine in the order suggested bythe machine's manufacturer. Select Basic Bread and Light Crust settings. Start.



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Breadman's Potato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound loaf 3/4 cup water 1 teaspoon applesauce 2 teaspoon honey 1 md egg (or 3 T liquid sub) 1 3/4 cup all-purpose flour 1/4 cup whole wheat flour 1/4 cup potato flakes 2 tablespoon powdered milk 1 teaspoon salt 1 1/2 teaspoon yeast

Add according to your manufactures directions...

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Brown And White Rice Flour Gluten-Free Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 large eggs -- see * Note 8 ounces lukewarm water -- (90 to 95 degrees) 4 tablespoons melted butter or canola oil (do not use margarine) 1 teaspoon cider vinegar 1 cup white rice flour 1 cup brown rice flour 3/4 cup potato starch flour 1/4 cup tapioca flour 2/3 cup non-fat dry milk 3 tablespoons brown sugar 1 tablespoon xanthan gum 1 1/2 teaspoons salt 1 tablespoon Red Star active dry yeast

* Note: Measure eggs into a 2-cup measuring cup. Add 8 ounces of wateror enough to fill measuring cup to just over the 1 2/3 cup marking.

In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter oroil and cider vinegar with a wire whisk or fork. Pour mixture into breadpan.

Measure and blend together all dry ingredients, except yeast, with a whiskor fork. Place into bread pan on top of liquid ingredients. Add yeast ontop of dry ingredients. Lock pan into bread maker.

Program machine for BASIC RAPID or BASIC/SPECIALTY Bread Setting and

MEDIUM Bread Color. Press START/STOP button to turn bread maker on. Whenmixing/kneading action begins, use a rubber scraper to assist in mixingfor a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batterthat will take on a swirled appearance on top after about 10 minutes ofmixing. After mixing, the bread maker will then go through the risecycles and be baked.

When the loaf is done, turn bread maker off by holding START/STOP buttondown for 3 seconds or until the red signal light goes out. Remove breadpan using pot holders. Invert pan to remove loaf and cool on rackcompletely before slicing.

This recipe yields a 2 pound loaf of bread that will be about 5 incheshigh.

Source: "West Bend Corporation (ABM recipe collection) at http://www.westbend.com"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 1451 Calories (kcal); 20g Total Fat; (12% calories from fat); 37g Protein; 276g Carbohydrate; 561mg Cholesterol; 3387mg SodiumFood Exchanges: 16 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Bruce's Honey Sesame Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 1/4 cup honey 1 tablespoon dried buttermilk 1 1/2 teaspoons salt 3 cups bread flour 3 tablespoons wheat bran 1/2 cup toasted sesame seeds 2 1/4 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested bythemachine's manufacturer. Select Basic Bread cycle. Start.



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Per serving: 2183 Calories (kcal); 39g Total Fat; (15% calories from fat); 68g Protein; 399g Carbohydrate; 5mg Cholesterol; 3287mg SodiumFood Exchanges: 22 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Buckwheat And Banana Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 cups bread flour 1 1/2 cups whole wheat flour 3/4 cup buckwheat flour 3 tablespoons powdered milk 1 1/2 teaspoons salt 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1/3 cup mashed banana 1/3 cup coarsley-chopped raisins 1 1/4 cups water

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Basic cycle.



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Buckwheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1 tablespoon dough enhancer 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 3/4 cups bread flour -- plus 2 tablespoons bread flour 1 1/2 teaspoons salt 1 tablespoon wheat or oat bran 1/4 cup wheat germ 1 1/4 cups buckwheat flour 1 1/2 tablespoons butter 9 ounces warm water



Comments: This has a strong buckwheat flavor and texture. It is good withvegetable soups or for morning toast.


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Buckwheat Molasses Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 3/4 cup light buckwheat flour 1 teaspoon salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 3/4 cup water -- plus 2 tb 1 large egg 2 tablespoons molasses

Place all ingredients in machine and push start. Do not use with timer.

From The Ultimate Bread Machine Cookbook by Lacalamita Yield: 1 loaf Posted on NVN #133984 by Laguda on 06/11/94, MM format

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Bulger Wheat And Dill Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 2/3 cups bread flour 3/4 cup whole wheat flour 1/4 cup bulgur wheat -- plus 2 tablespoons bulgur wheat 1/3 cup chopped fresh dill (or 1 1/2 tbspns dried dill weed) 1 1/2 teaspoons salt 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1 1/4 cups water




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Butter Honey Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 2 tablespoons butter or margarine 2 tablespoons honey 2 cups bread flour 1/2 cup whole-wheat flour 1/3 cup powdered milk 1 teaspoon salt 1 package active dry yeast - (1/4 oz)

Put ingredients into bread machine in the order suggested by the machine's

manufacturer. Process for large (1 1/2 pound) loaf, wheat setting.



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Buttermilk And Honey Wheat Bread

Recipe By :Richard VerebServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup buttermilk -- plus 1 tablespoon buttermilk 2 tablespoon honey 1 tablespoon butter or margarine -- cut small pieces 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups Eagle Mills Best Loaf Bread Machine Flour 1/2 cup whole wheat flour 1 teaspoon yeast

Have buttermilk and butter at room temperature. Place ingredients inbread machine in the order listed. Use basic white bread setting.

This recipe yields a 1 loaf.

Comments: This makes a very nice loaf of wheat bread everyone will enjoy. This bread is great on its own, but also makes great sandwiches andwonderful toast.

Helpful Hints: Need to warm your buttermilk in a hurry? Place it in themicrowave and heat on high for 30 to 40 seconds. To warm your butter atthe same time cut it into small pieces and put it in the buttermilk!

Don't have buttermilk? One cup milk plus 1 teaspoon cider vinegar can be

substituted.


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Per serving: 551 Calories (kcal); 15g Total Fat; (23% calories from fat); 19g Protein; 92g Carbohydrate; 40mg Cholesterol; 1777mg SodiumFood Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates

NOTES : Richard Vereb received an Honorable Mention for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Dec 1996-Jan 1997 period. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Buttermilk Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 13 ounces buttermilk 2 tablespoons butter -- softened 2 tablespoons honey 2 1/2 cups bread flour 1 teaspoon salt 1/3 teaspoon baking soda 1 1/2 teaspoons bread machine yeast

Add all ingredients to machine in order recommended by machinemanufacturer. Select "white" bread setting; crust color medium.



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Buttermilk Bread 100% Whole Wheat


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cup buttermilk 1 1/2 tablespoon butter 2 tablespoon sugar 1 teaspoon salt 3 1/3 cup Gold Medal whole wheat flour 3 tablespoon vital wheat gluten 2 tablespoon dough enhancer 1 teaspoon Fruit Fresh - (used in canning) 2 teaspoon instant active dry yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Basic or White cycle, Medium Crustsetting.

Near end of first knead make alterations in the liquid/flour ratio ifneeded to make a soft moist pliable ball of dough, not too wet, not toodry.



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Buttermilk Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups buttermilk 1 1/2 tablespoons butter or margarine 2 tablespoons white sugar 1 teaspoon salt 3 cups bread flour 1 1/3 cups whole-wheat flour 2 1/4 teaspoons yeast

Place buttermilk, butter or margarine, sugar, salt, flour, whole-wheatflour, and yeast into pan of bread machine. Bake on White Bread setting. Cool on wire racks before slicing.



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Buttermilk Bread With Poppy Seeds


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups water -- (75 to 80 degrees) 3 cups white bread flour 1/3 cup cracked wheat 1/3 cup dry buttermilk

1/2 teaspoon baking soda 2 tablespoon sugar 1 1/2 teaspoon salt 2 tablespoon butter -- at room temperature 2 teaspoons rapid rise yeast (or 1 tbspn active dry yeast) 1 tablespoon poppy seeds

Put all ingrediets into bread pan EXCEPT poppy seeds according to your manufacturer's directions. Select regular, rapid or delayed cycle andlight crust setting.

After the first beep or towards the end of the first knead, add the poppyseeds, following your bread machine's directions for raisin bread. Bakeand cool as directed.


Comments: Recipe not appropriate for delayed bake cycle if using freshbuttermilk.


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NOTES : Recipe originally from "Heartland Cooking Breads Traditional American Recipes", by Frances Towner Giedt Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Buttermilk Cheese 'n' Egg Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup buttermilk 1 teaspoon salt 2 tablespoons sugar 4 tablespoons butter 1 large egg -- plus 1 egg yolk 3 cups bread flour - (to 3 1/2 cups)

1/8 teaspoon granulated garlic 1 1/2 teaspoons instant yeast - (to 2 tspns) 1 cup sharp Cheddar cheese in 1/4" dice -- see * Note

* Note: Cut cheese into 1/4" size dice and keep in a container in thefreezer until ready to add to dough.

Place all ingredients, except cheese, in the bread pan in the orderrecommended by your machine's manufacturer. Process on the Dough cycle.

Add diced cheese at Add In Beeps; but do not let machine complete thecycle -- stop the machine, once all the cheese is incorporated. Then letthe dough r

Rise again and bake large 9- by 5-inch loaf, or 12- by 4-inch loaf, or 8generous rolls in 325 degree oven -- 40 minutes for loaves or 25 minutesfor rolls. Higher oven temperature will overbrown this dough. Coolcompletely on rack.



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Buttermilk Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package dry yeast 3 cups bread flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 1 cup buttermilk -- room temperature 1/4 cup warm water 7/8 cup grated sharp Cheddar cheese

(too much cheese will cause the top to collapse)

Place all ingredients except cheese in the bread pan in the orderrecommended by your machine's manufacturer. Process on the White Breadcycle.



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Buttermilk Honey Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 1 cup whole-wheat flour 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons honey 1 1/2 tablespoons vegetable oil 1 1/2 cups buttermilk -- at room temperature

Combine the yeast, whole-wheat flour, all-purpose flour, baking soda,salt, honey, oil, and buttermilk into pan of a bread machine. If bakingin bread machine, process for large (1 1/2 pound) loaf, wheat setting.

If baking in an oven, use manual or dough cycle to knead dough. Removefrom bread maker, and place in a greased loaf pan. Let rise until doubledin size. Bake in a preheated 350 degree oven for 25 minutes.



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Buttermilk Sandwich Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 1/2 cup buttermilk 1 1/2 teaspoons salt 2 tablespoons sugar 1 beaten egg 2 tablespoons butter or vegetable oil 3 1/2 cups bread flour -- plus 3 tablespoons bread flour 2 teaspoons enhancer 1 1/2 teaspoons SAF instant yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Dough cycle.

Watch dough if you bake in the machine; even in a 2-pound unit it will bea lid-thumper.

At end of cycle either let dough rise once in machine pan, or remove togreased bowl to rise until double. (Cover with nonstick sprayed plasticwrap.) Rise at least 45 minutes.

Press out most of air bubbles on a lightly-floured surface. You don'tneed to "Punch" dough. This will make 2 (9- by 5-inch) loaves, or onelarge 12- by 4-inch loaf; or many rolls.

After forming your loaf, etc., cover with nonstick sprayed plastic again,and let rise until nearly double.

Bake at 350 degrees until golden and done, approximately 35 to 40 minutes

for large loaf, 25 to 30 minutes for smaller loaves. Let bread coolcompletely before slicing.

Comments: If you bake this in the evening,it will slice easily in themorning.


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Buttermilk White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 tablespoons honey 1 tablespoon butter or margarine 1 1/2 teaspoons salt 3 cups bread flour 2 teaspoons active dry yeast 4 tablespoons dried buttermilk powder

Add ingredients to bread machine pan in order recommended by yourmachine'smanufacturer. Use medium crust and white bread settings.


Comments: This a great white bread recipe for your bread machine. Theuse of dried buttermilk powder allows the use of the delayed timer featureof your bread machine. Wake up to fresh bread!


Yield: "1 loaf"

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Buttermilk, Oat, Whole Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup buttermilk 1/2 cup water 2 1/2 tablespoon sugar 1 teaspoon salt 3 tablespoon canola oil 2 1/4 cups bread flour 1/2 cup whole wheat bread flour 1/2 cup raw oatmeal - quick-cooking 2 tablespoon raw wheat germ 1 1/2 teaspoons instant yeast - (to 1 3/4 tspns)

Place all in the bread pan in the order recommended by your machine'smanufacturer. Process on the appropriate cycle.



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Caesar's Sourdough Bread Abm


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----best bread machine cb ever----- 2 1/2 teaspoons yeast 2 cups bread flour 1 cup whole wheat flour 1 1/2 garlic cloves -- crushed 1 1/2 tablespoons sugar 1/2 tablespoon salt 1/4 cup parmesan -- grated 3 tablespoons olive oil 4 anchovies -- chopped 1/2 teaspoon lemon peel -- grated 1 1/2 cups sourdough starter 1/2 cup water -- warm

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

In hot & humid weather, use 1/8 c less water.

If Caesar made bread instead of salad dressing, this would be it. Sandwich with lettuce and tomatoes or tuna salad, or serve it with a green

salad. For an hors d'oeuvre, toast slices and top with steak tartare or a sliver of rare roast beef. The crusty ends can be cut into croutons, toasted in a frying pan, and tossed in a salad.

Tested in DAK R2D2. Sylvia's comments:

MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat &

Luscious echoes

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Per serving: 79 Calories (kcal); 2g Total Fat; (23% calories from fat); 2g Protein; 13g Carbohydrate; 1mg Cholesterol; 159mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Cajun Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 1/2 cup water 1/4 cup chopped onion 1/4 cup chopped green bell pepper 2 teaspoons finely-chopped garlic 2 teaspoons margarine or butter -- softened 2 cups bread flour 1 tablespoon sugar 1 teaspoon Cajun or Creole seasoning 3/4 teaspoon salt 1 teaspoon yeast === LARGE 1 1/2 lb LOAF === 3/4 cup water 1/3 cup chopped onion 1/3 cup chopped green bell pepper 2 teaspoons finely-chopped garlic 1 tablespoon margarine or butter -- softened 3 cups bread flour 2 tablespoons sugar 2 teaspoons Cajun or Creole seasoning 1 1/4 teaspoons salt 1 3/4 teaspoons yeast

Measure all ingredients into machine according to manufacturer'sdirections. Select basic/white cycle. Use medium or light crust color. (Do not use delay cycles.) Cool on wire rack.



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Per serving: 2709 Calories (kcal); 12g Total Fat; (4% calories from fat); 88g Protein; 552g Carbohydrate; 0mg Cholesterol; 4296mg SodiumFood Exchanges: 34 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

California Dip Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 3/4 cup low-fat cottage cheese 3/4 cup nonfat sour cream 1 egg 3 1/3 cup bread flour 1/4 teaspoon baking soda 3 tablespoons sugar 1 envelope Lipton's onion soup mix 1 1/2 teaspoons dry yeast 1 tablespoon margarine

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the regular cycle.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Calzone


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cup water 2 tablespoon olive oil 2/3 teaspoon salt 1/2 teaspoon oregano 4 cup bread flour 2 1/2 teaspoon yeast -----spinach filling----- 10 1/2 ounce frozen chopped spinach garlic powder 2 tablespoon olive oil 1 cup provolone cheese -- grated +- 1 cup mozzarella cheese -- grated +-

Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the >> calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following......

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach.

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, peppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I used to eat them at the mall and wish I knew how to make them! Let us know what you think! This recipe that we use is found in Donna German's book II.

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Per serving: 3384 Calories (kcal); 128g Total Fat; (34% calories from fat); 137g Protein; 419g Carbohydrate; 192mg Cholesterol; 3293mg SodiumFood Exchanges: 27 Grain(Starch); 8 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Calzones


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 1 1/2 cups water 2 tablespoon olive or vegetable oil 2 teaspoon salt 2 teaspoon granulated sugar 4 cups Robin Hood Best For Bread homestyle white flour 4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === FILLING === 1/2 cup seasoned pizza or pasta sauce 1/2 cup shredded mozzarella cheese 1/2 cup finely-chopped green pepper 1/2 cup sliced pepperoni 1/2 cup sliced mushrooms

Add ingredients for dough to machine according to manufacturer s�directions. Select Dough Cycle. When dough cycle is complete, removedough to floured surface. Cover and let rest for 5 minutes.

Divide dough into 8 equal portions. On floured surface, roll each portionto 6-inch circle. Spread 1 tablespoon sauce evenly over bottom half ofeach round leaving a 1 inch border uncovered at edge.

Sprinkle remaining fillings over sauce, dividing evenly. Fold dough overfilling to make half-circles. Pinch or crimp edges to seal; prick topsseveral times with fork or sharp knife. Place on baking sheet, greased orsprinkled with cornmeal.

BAKE at 400 degrees on center oven rack for 25 to 30 minutes. Let standfor 10 minutes before serving.

This recipe yields 8 calzones.

Comments: This new twist on a traditional pizza recipe is a cinch to makeand a treat to eat. All you need is a bread machine and a few simpleingredients including Robin Hood Best For Bread Homestyle white flour andRobin Hood/SAF Perfect Rise Gourmet Yeast.

Start with the basics like pizza sauce and shredded mozzarella cheese, andcreate your own personal calzone. Stuff with sliced pepperoni, mushrooms,green pepper, or if you're feeling more adventurous, hot chili peppers,shrimp, broccoli or chicken.

Serve with salad and garlic bread for a fun and delicious meal that bothyou and your kids will love.

TIPS: Vary fillings to suit your own personal taste allowing a maximum of5 tablespoons of filling per calzone. Try broccoli and chicken or hamwith cheddar cheese.

Replace 2 cups Best For Bread Homestyle white flour with Best For BreadWhole Wheat or Multigrain Blend Flour.

For a nice presentation, top calzones with extra sauce and mozzarellacheese, broil until cheese is melted and bubbling.

To re-heat from frozen, place one calzone on microwave safe plate. Microwave uncovered on high for 1 minute, turn over and microwave for 30seconds to 1 minute longer, or until heated through. Let stand for 1minute before serving.

Source: "Robin Hood Multifoods Inc. (Bread Machine Collection) at http://www.robinhood.ca"S(Formatted for MC5): "10-14-1999 by Joe Comiskey - [email protected]"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Candy Rainbow Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 3 cups bread flour 1/4 cup instant nonfat dry milk 3 tablespoons sugar 1 tablespoon butter buds 1 teaspoon salt 2 eggs (or 1/2 cup Egg Beaters) 2 tablespoons butter or margarine 1 1/2 teaspoons vanilla 1/2 cup very warm water -- plus 1 tablespoon very warm water 1/2 cup Dec-a-Cake Sequins -- see * Note

* Note: Multi-colored Durkee-French or Color Shots Decors byMcCormick/Schilling.

Place all ingredients, except candy, in the bread pan in the orderrecommended by your machine's manufacturer. Process on the Sweet cycle.

Add candy at raisin/nut signal or near end of last knead.



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Per serving: 2003 Calories (kcal); 39g Total Fat; (17% calories from fat); 63g Protein; 341g Carbohydrate; 436mg Cholesterol; 2489mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Cantalope Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 3 1/4 cups bread flour 2 tablespoons gluten 1/3 cup instant nonfat dry milk 3 tablespoons sugar 1 teaspoon salt 1/2 teaspoon paprika 1 egg 3 tablespoons butter 1 tablespoon grated fresh orange peel 3/4 cup ripe cantaloupe in 1/2" dice 1 cup cantaloupe liquid -- see * Note

* Note: Make cantaloupe liquid in a blender from approximately 1 1/2 cupsof seeded, peeled cantalope chunks, heat.

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the White Bread cycle, Dark Crustsetting.

This is a sticky dough, if necessary at end of first knead push down doughwith rubber spatula.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Cardamom Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup egg substitute or 1 egg 1/4 cup water 1/2 cup evaporated skim milk 1 teaspoon salt 1 1/2 teaspoons canola oil 3 cups bread flour 1 teaspoon ground cardamom 3 tablespoons white sugar 1 teaspoon active dry yeast

Place all ingredients into bread machine in the proper order for yourmachine. Use the Dough cycle.

At end of the Dough cycle, remove dough from the machine. Place on alightly floured board, and let it rest, covered, for about 10 minutes. Shape dough into a loaf, and place it in a 9- by 5-inch greased bread pan. Cover, and let rise for 45 minutes.

Just before baking, brush the top of the dough with a little milk, andslash a line down the center. Bake at 375 degrees for 30 to 35 minutes. Remove from pan, and cool on a wire rack.



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Carolina Rice Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1 1/2 teaspoons salt 1 tablespoon sugar 2 tablespoons powdered milk 1 tablespoon butter or margarine 3/4 cup white rice -- well cooked 3/4 cup water 1 large egg 1 teaspoon lemon juice

Place all ingredients in machine and push start! Do not use timer.

From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133987 by Laguda on 06/11/94, MM format

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Carrot Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----small loaf----- 2 1/2 teaspoon dry yeast 2 tablespoon nonfat dry milk 1 cup bread flour 1/3 cup whole wheat flour 2/3 cup oats 2/3 teaspoon salt 1 tablespoon brown sugar 1/3 cup carrot;raw -- grated 2 teaspoon vegetable oil 1/2 cup water -----medium loaf----- 2 1/2 teaspoon dry yeast 3 tablespoon nonfat dry milk 1 1/2 cup bread flour 1/2 cup whole wheat flour 1 cup oats 1 teaspoon salt 1 1/2 tablespoon brown sugar 1/2 cup carrot;raw -- grated 1 tablespoon vegetable oil 3/4 cup water -----large loaf----- 2 1/2 teaspoon dry yeast 1/4 cup nonfat dry milk 2 cup bread flour 2/3 cup whole wheat flour 1 1/3 cup oats 1 1/3 teaspoon salt 2 tablespoon brown sugar 2/3 cup carrot;raw -- grated 1 1/3 tablespoon vegetable oil 1 cup water

Put everything into bread machine in order listed. Use "White Bread" setting. From "The Bread Machine Cookbook I", by Donna German.

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Per serving: 5505 Calories (kcal); 89g Total Fat; (14% calories from fat); 213g Protein; 974g Carbohydrate; 13mg Cholesterol; 6834mg SodiumFood Exchanges: 60 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Carrot Pineapple Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup can crush pineapple juice 3/4 cup crushed pineapple 1/2 cup raw -- grated carrots 1 1/2 tablespoon applesauce 3/4 teaspoon vanilla extract 1/2 teaspoon salt 1 1/2 tablespoon brown sugar 3/4 cup oats 3/4 cup whole wheat flour 1 1/2 cup bread flour 1 1/2 teaspoon yeast

Put in breadmaker as per usual you machine. I baked it on quick, but regular should work fine. The recipe was adapted from one in Donna German's book II.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Carrot Raisin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg -- room temperature, plus enough water (80 degrees) to equal 3/4 cup liquid plus an additional 1 tablespoon warm water 1 teaspoon lemon juice 2 tablespoons oil 3 tablespoons sugar 2 teaspoons salt 3/4 cup shredded uncooked carrots 3 1/4 cups bread flour 2 1/4 teaspoons active dry yeast 1 teaspoon apple pie spice 1/2 cup raisins

Make sure all ingredients, except water, are at room temperature. Use aliquid measuring cup to measure the water-egg combination.

Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Sweet Bread" bake cycle.


Comments: High elevations may make dough rise faster. If recipe does notwork as is, decrease yeast by 1 teaspoon at a time. You may have toincrease water; start with 2 tablespoons. Addition of gluten will helpthe structure of the bread, add 1 teaspoon per cup of flour.

You may freeze the baked breads; cool before wrapping in plastic wrap,place in plastic bag and seal. Bread may be frozen up to six weeks. Thawby partially opening wrapping to allow moisture to escape gradually.

Source: "Toastmaster Corp. (ABM recipe collection) at http://www.toastmaster.com"S(Formatted for MC5): "10-16-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Carrot-Zucchini Bread

Recipe By :Cynthia H. BaileyServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water -- with 1 large egg 1 1/2 tablespoons brown sugar 1/2 cup shredded fresh zucchini 1/2 cup shredded fresh carrot 2 cups Eagle Mills Harvest Wheat bread mix 1 cup all-purpose flour

Place ingredients in above order in bread pan and press start.



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Per serving: 572 Calories (kcal); 6g Total Fat; (9% calories from fat); 18g Protein; 109g Carbohydrate; 187mg Cholesterol; 67mg SodiumFood Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : Cynthia H. Bailey received Second Place Honors for this recipe in

the Eagle Mills Bread Machine Recipe Contest for the Jan-Feb 1999 period. Nutr. Assoc. : 0 0 0 0 0 0 0

Chart House Squaw Bread

Recipe By :Cheryl WatsonServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups water 1 tablespoon molasses 2 2/3 cups bread flour 1 cup whole wheat flour 1/3 cup wheat bran 1/4 cup ten-grain cereal 2 tablespoons steel cut oats 2 tablespoons rye flakes 1/4 cup brown sugar 2 teaspoons salt 2 teaspoons powdered caramel coloring -- (available from King Arthur) 1/2 teaspoon diastatic malt powder -- (available from King Arthur) 1 tablespoon vital wheat gluten 2 teaspoons yeast - (to 3 tspns)

Place ingredients in bread machine in order recommended by themanufacturer. I use my machine to make dough and bake it in the ovenbecause you get a much better crust. To get a shiny crust, I make a washof malt syrup (honey would work just as well) and water to brush on justbefore baking. A dough enhancer with diastatic malt powder and vitalwheat gluten can be substituted for them. I think that the Lora Brodydough enhancer has both of them in it.


Comments: I bought a loaf of Chart House Squaw Bread at Costco, took thelist of ingredients and after many loaves have come up with this recipe. I bake my bread with sourdough instead of yeast but have converted therecipe into one with yeast. I have halved the sugar measurements becausesourdough bread uses roughly twice the sugar to counteract the sournessbut you may have to play a little with the brown sugar if it is too sweetor not sweet enough.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cheddar And Sesame Slab Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water 1 tablespoon dry yeast 2 tablespoons sugar 2 teaspoons salt 4 tablespoons unsalted butter -- softened 1 teaspoon malt powder -- (optional) 1 1/2 cups grated sharp Cheddar cheese 1/3 cup grated Parmesan cheese 3 1/2 cups unbleached bread flour - (to 4 cups) 3 tablespoons melted butter -- for drizzling 1/4 cup sesame seeds

Bread machine on 'dough' cycle; add all ingredients except for meltedbutter and sesame seeds. (You may wish to add the cheeses later in thecycle if your machine has a beeper).

At the end of the cycle, gently deflate dough. Cut into four randomslabs. Place in a greased 12- by 5-inch loaf pan or a 10-inch springformpan. Cover and let rise 30 to 40 minutes.

Preheat oven to 350 degrees. Drizzle on melted butter then sprinkle onsesame seeds.

Bake until golden brown (30 to 35 minutes). Let rest in pan beforeremoving to a rack.

This recipe yields a 1 loaf.

Comments: Buttery, cheesy, crusty. This bread is cut into rough slabsbefore rising. Once it rises, it merges into a unique loaf. Perfect fora caesar salad break or an omelette supper. This bread is bigger than thesum of its parts.

Source: "Jo Merrill/Dakotah on the www.eclix.net Food BB"S(Formatted for MC5):

"10-20-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Cheddar Bacon Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water -- plus 1 tablespoon water 2 tablespoons nonfat dry milk 1 teaspoon granulated sugar 3 cups bread flour 2 1/4 teaspoons active dry yeast 1 1/2 cups shredded sharp Cheddar cheese 5 slices bacon - (to 6) -- fried crisp, crumbled




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Per serving: 2266 Calories (kcal); 64g Total Fat; (25% calories from fat); 100g Protein; 316g Carbohydrate; 181mg Cholesterol; 1154mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Cheddar Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 3 cups bread flour 1/4 cup nonfat dry milk 1 tablespoon butter -- softened 1 teaspoon salt 2 tablespoon sugar 1 1/4 cups warm water 1 1/2 cups grated extra-sharp Cheddar cheese

Use all ingredients at room temperature. Place all ingredients into breadpan in the order recommended by the machine's manufacturer. Select "whitebread" setting. Push start.



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Cheddar Parmesan Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 7 ounces warm water 2 1/2 tablespoons butter -- softened

3 1/2 teaspoons sugar 1/2 teaspoon salt 1 teaspoon dry mustard 2 1/2 tablespoons grated Parmesan cheese 1 1/2 teaspoons paprika 1 1/4 cups grated Cheddar cheese 2 1/2 tablespoons minced onions 2 1/2 cups bread flour 2 teaspoons yeast

Add all ingredients to machine in order recommended by machinemanufacturer. Select "white" bread setting; crust color as desired.



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Per serving: 2225 Calories (kcal); 86g Total Fat; (35% calories from fat); 86g Protein; 273g Carbohydrate; 236mg Cholesterol; 2490mg SodiumFood Exchanges: 17 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Cheddar Semolina Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup plain or potato water 2 tablespoons unsalted butter or canola oil 3/4 cup shredded cheddar cheese 1/2 cup mashed boiled potato 1/2 cup unbleached all-purpose flour 1 1/2 cups semolina flour 1 tablespoon sugar 1/4 teaspoon salt - (to 1/2 tspn) -- or to taste 1 1/2 teaspoons active dry yeast



Comments: A light bread with a subtle taste of cheese, achieves maximumflavor when just cooled to room temperature. Slightly nutty accent. Potato adds lightness and keeping quality.


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Per serving: 1309 Calories (kcal); 31g Total Fat; (21% calories from fat); 55g Protein; 198g Carbohydrate; 89mg Cholesterol; 532mg SodiumFood Exchanges: 12 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

NOTES : Recipe originally from "The Bread Machine Bakery Book" Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cheddary Bacon Baked Potato Bread

Recipe By :Debbi BrackerServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Homestyle White bread mix 1 1/4 cup warm water -- (75 to 85 deg), plus 2 tablespoons warm water -- (75 to 85 degrees) 1/2 cup potato flakes 1/2 cup shredded Cheddar cheese 1/3 cup crumbled cooked bacon

Add water, dry bread mix and potato flakes to bread maker. Use "regular"or "basic" setting and select light crust option if available. Add baconand cheddar when "nut/fruit/additive" indicator sounds.


Comments: This is a very moist and flavorful loaf of bread. Excellentwith soup or salad -- or baked potatoes!


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NOTES : Debbi Bracker received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Jan-Feb 1999 period. Nutr. Assoc. : 0 0 0 0 0 0

Cheese n' Onion Bread�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 cup water 1 tablespoon oil 3/4 teaspoon hot pepper sauce 1 1/2 cups Robin Hood Best For Bread homestyle white flour 1/2 cup Robin Hood Best For Bread whole wheat flour 1 teaspoon salt 2 teaspoon sugar 1 1/2 tablespoon dried onion flakes 1 teaspoon dried basil leaves 1/3 cup cubed cheddar cheese 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/4 cups water 1 tablespoon oil 1 teaspoon hot pepper sauce 2 cups Robin Hood Best For Bread homestyle white flour 1 cup Robin Hood Best For Bread whole wheat flour 1 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoon dried onion flakes 1 1/4 teaspoon dried basil leaves 1/2 cup cubed cheddar cheese 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select WHITE cycle.

Quick Note: Why not use old cheddar for the best flavour? You canreplace basil with dill weed or onion flakes with chopped chives for more

great taste.

Comments: If you're looking to ADD a little zest to your dinner table,you'll want to try this Cheese 'n Onion Bread. Why not place it whole onthe table? Savoury and tender with a feather light texture and terrificvolume, your family, friends and guests will enjoy tearing pieces rightfrom the loaf. It also makes a great toasted bacon sandwich.


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Per serving: 322 Calories (kcal); 27g Total Fat; (74% calories from fat); trace Protein; 21g Carbohydrate; 0mg Cholesterol; 5561mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cheese n' Onion Bread II�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 1/4 cups milk 2 tablespoons butter 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon paprika 3 1/2 cups bread Flour 1 package yeast 1 cup shredded Cheddar cheese 1/3 cup minced red onion

Measure ingredients into baking pan according to order recommended by yourmachine. Select "specialty bread" setting.


Source: "CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"


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Cheese Curly Crunch Bread

Recipe By :James HunkerServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Homestyle White bread mix 3/4 cup crunchy cheese curlys 1 tablespoon oil or butter 2 tablespoons Crisco shortening 1 tablespoon dry mashed potatoes - (to 2 tbspns) 1 tablespoon corn meal - (to 2 tbspns) 2 tablespoons extra water

In bread machine, make bread according to instructions, add extraingredients using corn meal and mashed potatoes to get a dough that willnot stick to your fingers after 3 minutes of mixing.

Remove dough after first rise. Roll into ball, wet hands and roll dough incorn meal, place on cookie sheet, let rise 1 1/2 hours, bake in 400 degreeoven for 35 to 40 minutes. Let cool on rack.



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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other

Carbohydrates

NOTES : James Hunker received an Honorable Mention for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Mar-Jun 1999 period. Nutr. Assoc. : 0 0 0 0 0 0 0

Cheese Herb Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water -- (110 degrees) 3 cups bread flour 2 tablespoons dry milk 2 tablespoons white sugar 1 1/2 teaspoons salt 2 tablespoons butter or margarine -- softened 2 tablespoons grated Parmesan cheese - (to 3 tbspns) 1 1/2 teaspoons dried marjoram 1 1/2 teaspoons dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 3 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select the basic bread cycle. Select start.

To bake bread in oven, select dough or manual cycle. Once cycle iscomplete, shape dough and place in a greased loaf pan. Allow to rise in awarm spot until doubled in size. Bake in a preheated 350 degrees oven for35 to 45 minutes or until a thermometer inserted in the center of the loafreads 200 degrees.



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Cheese Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water (or milk or buttermilk) 2 cups bread flour 1/3 cup grated Parmesan cheese 2 tablespoon dry milk 2 tablespoon sugar 2 teaspoon Italian seasoning 1 1/4 teaspoon salt 2 teaspoon bread machine yeast




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Per serving: 1307 Calories (kcal); 17g Total Fat; (11% calories from fat); 50g Protein; 234g Carbohydrate; 36mg Cholesterol; 3237mg SodiumFood Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cheesy Ranch Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/2 cup water 3 cups bread flour 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons dried buttermilk 1/2 cup plain yogurt 3 tablespoons beaten egg 1 tablespoon powdered ranch dressing mix 3/4 cup shredded sharp Cheddar cheese 2 1/2 teaspoons active dry yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Chelsea Buns

Recipe By :Robin Hood MultifoodsServing Size : 9 Preparation Time :0:00Categories : Breads/Rolls Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 recipe Sweet Dough -- (small size) 1 cup brown sugar 2 teaspoon cinnamon 1/3 cup soft butter or margarine 1 tablespoon corn syrup 1/3 cup pecan halves -- (optional) 1/2 cup raisins or chopped pecans -- (optional)

Prepare sweet dough as directed to Dough stage. Remove dough from pan. Cover and let rest 5 minutes.

Combine brown sugar, cinnamon and butter. Place 1/3 of mixture in greased

9-inch square cake pan. Stir in 1 tablespoon corn syrup. Spread evenlyin pan. Sprinkle pecan halves, rounded-side down, on top.

Roll out dough on lightly floured surface to 12- x 9-inch rectangle. Spread remaining brown sugar mixture evenly over dough. Sprinkle raisinsor chopped nuts evenly on top. Roll up tightly from long side. Pinchedges together to seal.

Cut roll into 9 slices. Place evenly spaced in pan. Cover; let rise inwarm place until doubled in size (40 to 50 minutes).

Bake AT 375 degrees for 18 to 25 minutes, or until golden. Let stand 5minutes then turn upside down onto serving dish. Enjoy warm.

This recipe yields 9 buns.

Comments: Imagine for a moment that it's Sunday morning. You've justmade a fresh pot of coffee, pressed the orange juice and as you reach foryour favourite section of the weekend paper, you reach instead for apiping hot Chelsea Bun. Fresh from the oven, they're absolutey divineserved with fresh berry compote, creamy, whipped butter or just aboutanything your little heart desires. Now imagine that this is not justyour imagination. Enjoy!


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Per serving: 95 Calories (kcal); 3g Total Fat; (24% calories from fat); trace Protein; 19g Carbohydrate; 0mg Cholesterol; 9mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Cherry Yogurt Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 1/2 cup water 2 cups white bread flour 3/4 teaspoon salt 1/2 cup dried cherries 1/3 cup lowfat cherry yogurt

2 tablespoons unsweetened applesauce 2 teaspoons brown sugar 1 1/2 teaspoons fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 3/4 cup water 3 cups white bread flour 1 1/4 teaspoons salt 3/4 cup dried cherries 1/2 cup lowfat cherry yogurt 1/4 cup unsweetened applesauce 1 tablespoon brown sugar 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

Use loading instructions per your owner's manual. This recipe can be usedwith the regular and rapid bake cycles.


Hints: Use low fat fruited yogurt. Add the dry cherries whole. If youwant whole cherries, add them at the beep in the fruit/nut cycle.


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Per serving: 3169 Calories (kcal); 14g Total Fat; (3% calories from fat); 87g Protein; 672g Carbohydrate; 0mg Cholesterol; 4319mg SodiumFood Exchanges: 33 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cheryl's Jalape o Cheese Bread�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup sour cream 1/8 cup water 1 egg 3 cups all-purpose flour

1 1/2 teaspoons salt 2 tablespoons sugar 1/4 teaspoon baking soda 1 cup grated sharp Cheddar cheese 3 tablespoons seeded chopped fresh jalape o peppers� or diced canned jalape o peppers� 1 1/2 teaspoons yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Chicage Deep Dish Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup olive oil 3 cups bread flour 1/4 cup cornmeal 1 1/2 teaspoons bread machine yeast


Preheat oven to 450 degrees. Grease a 12-inch deep-dish pan with oliveoil or spray it with a cooking spray. After dough has risen one time,

roll or hand stretch the dough into a circle so that it will completelycover the bottom of the pan. Pull the dough up around the edges of thepan so that a slight lip is formed. Cover the pan with a towel and letthe dough rise in a warm place for about 30 minutes. While the dough isrising, prepare your toppings and grate your cheese; set aside.





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Nutr. Assoc. : 0 0 0 0 0 0 0

Chili Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup beer -- plus 2 tablespoons beer 1 teaspoon instant beef bouillon 1/4 teaspoon ground cayenne pepper 1/4 teaspoon hot pepper oil (e.g. Mongolian Fire Oil) 1 tablespoon olive oil 2 1/4 cups bread flour 1/8 teaspoon ground cumin 1 tablespoon minced dried onion 1 teaspoon chili powder

1/4 teaspoon garlic powder 1/2 teaspoon salt 2 teaspoons active dry yeast

Place the ingredients in the pan of the bread machine in the ordersuggested by themachine's manufacturer. Select the French Bread or WhiteBread setting, and then press Start.


Comments: This is a spicy bread, good with black bean soup. Make it forthe chili lover in your life.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Chocolate And Cherry Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1/3 cup half-and-half -- plus 2 tablespoons half-and-half 2 eggs 3/4 teaspoon grated orange rind 1/4 cup sugar 1 teaspoon salt 3 cup bread flour 2 1/2 teaspoons yeast 3/4 cup chopped semisweet chocolate 4 ounces dried cherries 1/4 cup orange juice

Soak dried cherries in orange juice for 6 hours or overnight.

Place all the ingredients except cherry mixture and chocolate in themachine in order as directed by manufacturer. Program for basic whitebread and press start.

After 33 minutes or when "beep" sounds, add the cherries with anyremaining liquid and the chocolate.



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Per serving: 2235 Calories (kcal); 18g Total Fat; (7% calories from fat); 68g Protein; 452g Carbohydrate; 374mg Cholesterol; 2272mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 1 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Chocolate Chip Almond Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm milk -- (110 degrees) 1 1/2 teaspoons salt 2 tablespoons butter or margarine 3 cups bread flour 3 tablespoons white sugar 2 teaspoons active dry yeast 1/2 cup semisweet chocolate chips 1/3 cup slivered or sliced almonds 2 tablespoons unsweetened cocoa powder 1 teaspoon almond extract === ORANGE BUTTER === 1/2 cup butter 1 cup confectioners' sugar Zest of a small orange

Add the milk, salt, 2 tablespoons butter or margarine, flour, sugar andyeast into your bread machine in the order recommended by the machine'smanufacturer. Select Basic or rapid setting. Press start. When thedisplay reads 0:00, or the second kneading is about to start, press stopand remove the bread.

Add the chocolate chips, almonds, cocoa and almond extract to the dough. Return to the bread machine and finish the cycle. Serve warm with OrangeButter.

To make Orange Butter: Combine 1/2 cup butter or margarine, 1 cupconfectioners' sugar and the zest of a small orange in a food processoruntil blended.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cinco De Mayo Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 2/3 cup water 2 cups white bread flour 2 teaspoons sugar 1/2 teaspoon salt 2 teaspoon olive oil 2/3 cup corn meal 1/3 cup creamed corn 2 tablespoons diced canned green chiles 1 teaspoon diced canned jalepe os� 1 teaspoon dried cilantro 1 1/2 teaspoons fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 cup water 3 cups white bread flour 1 tablespoon sugar

1 teaspoon salt 1 tablespoon olive oil 1 cup corn meal 1/2 cup creamed corn 1/4 cup diced canned green chiles 1/2 tablespoon diced canned jalepe os� 2 teaspoons dried cilantro 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

Follow loading instructions per your owner's manual. This recipe can beused with the regular and rapid bake cycles.


Hints: If you want a little more zip, increase jalepe os to taste. Drain�canned chiles and jalepe os well. The juice can sting. This is a great�party bread because of its unexpected texture and flavor.


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NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cinnamon Apple Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 1 package active dry yeast 2 1/4 cups bread flour 2 tablespoons brown sugar 1 tablespoon dry milk powder 1 teaspoon ground cinnamon 1 teaspoon salt 1 cup water

=== CINNAMON-APPLE === 1 apple -- peeled, diced 3 tablespoons brown sugar 1 teaspoon cinnamon 1 tablespoon flour 1/4 teaspoon nutmeg

Bring all ingredients to room temperature. Add the dough ingredients tothe pan in the order recommended by the manufacturer. Select White Breadand press start. Let the machine run all the way through the end of thefinal kneading.

During the final knead, prepare a work area in which the dough will berolled out. Combine and thoroughly blend the spiral filling ingredients. After the machine stops kneading for the final time, remove the bread panand turn it out quickly onto the well floured work area. Roll the doughout to form a long but narrow (about half as wide as the bread pan istall) oblong of dough about 1/2-inch thick.

Spread the spiral filling ingredients over the top of the dough oblong. Roll up the dough jelly-roll fashion. Return the dough to the bread pan. Permit the machine to complete rise and bake cycles normally.



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Per serving: 1429 Calories (kcal); 6g Total Fat; (4% calories from fat); 41g Protein; 301g Carbohydrate; 0mg Cholesterol; 2168mg SodiumFood Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cinnamon Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water -- (110 degrees) 2 tablespoons butter or margarine -- softened 3 1/4 cups bread flour 1/4 cup white sugar

1 1/2 teaspoons salt 1 teaspoon ground cinnamon 3 1/2 teaspoons active dry yeast 3/4 cup raisins

Place ingredients in order suggested by your machine's manufacturer. Select the sweet bread and light crust settings. Add raisins whenindicated by your manufacturer.


Comments: This bread is wonderful and sweet. Omit the raisins for just aplain good cinnamon bread.


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Per serving: 2184 Calories (kcal); 32g Total Fat; (12% calories from fat); 63g Protein; 416g Carbohydrate; 62mg Cholesterol; 3470mg SodiumFood Exchanges: 22 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Cinnamon Cranraisin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water 1 egg -- slightly beaten 1 tablespoon butter or margarine 2 2/3 cups all-purpose flour 3 tablespoons powdered milk 2 tablespoons white sugar 2 teaspoons ground cinnamon 1 teaspoon vanilla extract 1 teaspoon salt 1 1/2 teaspoons yeast 1/2 cup cranraisins

Place warm water, egg, butter or margarine, flour, powdered milk, sugar,cinnamon, vanilla, salt, and yeast into the bread machine in the order

suggested by the machine's manufacturer. Start the machine. After thefirst rise, add the cranraisins. Continue baking.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Cinnamon Rolls

Recipe By :Robin Hood MultifoodsServing Size : 12 Preparation Time :0:00Categories : Breads/Rolls Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 recipe Sweet Dough -- (small size) 1/2 cup brown sugar 2 teaspoon cinnamon 3 tablespoons soft butter or margarine

Prepare sweet dough as directed to Dough stage. Remove dough from pan. Cover and let rest 5 minutes.

Combine brown sugar, cinnamon and butter. Roll out dough on lightlyfloured surface to 12- by 9-inch rectangle. Spread brown sugar mixtureevenly over dough. Roll up tightly from long side. Pinch edges togetherto seal.

Cut roll into 12 slices. Place in large greased muffin cups. Cover; letrise in warm place until doubled in size (40 to 50 minutes).

Bake at 375 degrees for 12 to 15 minutes, or until golden. Turn panupside down and leave 5 minutes, then remove rolls from pan. Coolslightly before enjoying.

This recipe yields 12 rolls.

Comments: There is something completely irresistible about the smell offreshly baked cinnamon rolls -- not to mention the taste when they'restill warm from the oven. And if you follow this recipe, we're sureyou'll find that you simply can't stop at eating just one. We suggest youcut them into squares, but there's nothing to keep you from shaping yourdough into swirls, snails, crescents, rosettes, braids or ovals. Truly,the possibilities are as limitless as your imagination.


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Per serving: 24 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

Cinnamon Sunrise Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cup water 3 1/3 cup bread flour 1 1/2 tablespoon dry milk 3 tablespoon brown sugar 1 teaspoon salt 1/4 cup butter 2 tablespoon cinnamon 1/2 cup pecan bits 2 teaspoons active dry yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cinnamon Swirl Roll


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 1 teaspoon salt 2 tablespoons butter 3 cups bread flour 2/3 cup raisins 2 teaspoons yeast 2 tablespoons sugar === FILLING === 6 tablespoons butter -- melted 1 1/3 tablespoons cinnamon 5 tablespoons brown sugar 3 tablespoons walnuts -- chopped === GLAZE === 1 cup powdered sugar 3 teaspoons milk 1/4 teaspoon vanilla

Use dough cycle in bread machine to prepare dough. Mix fillingingredients together.

Roll dough into rectangles; spread with filling, and roll jelly-rollstyle. Pinch seams closed. Place on greased baking sheet, cover and letrise about 30 to 45 mins.

Bake in preheated 350 degree oven for 30 to 40 minutes or until goldenbrown and bread makes hollow sound when tapped.

Mix glaze ingredients until desired consistency. Pour over bread whilestill hot.


Source: "CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"S(Formatted for MC5):


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Classic White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1 1/2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter 1 teaspoon fast rise yeast (or 1 1/2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/8 cups water 3 cups white bread flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 2 tablespoons salt 2 tablespoons butter 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

Follow loading instructions per your owner's manual. This recipe can bemade with the regular, rapid, or delayed time bake cycles.


Hints: This makes great low fat croutons. Lightly butter bread slices,cube, and bake at 350 degrees until crisp.

Source: "Southern U.S. Cuisine (ABM recipe link) at http://southernfood.about.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"

Yield: "1 loaf"

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NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Corn Fritter Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup water 3 cup bread flour 3 tablespoon dry milk 1 1/2 teaspoons salt 1/4 cup butter 1/4 cup honey 3/4 cup drained canned corn 2 tablespoon dried chopped chives 1/4 cup sour cream 2 1/2 teaspoons active dry yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Cornmeal Wheat Germ Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----small loaf----- 1 teaspoon dry yeast 1 1/2 cup bread flour 2 1/2 tablespoon wheat germ 1/3 cup cornmeal 1 teaspoon salt 1 tablespoon honey 2 teaspoon vegetable oil 2/3 cup water -----medium loaf----- 1 1/2 teaspoon dry yeast 2 1/4 cup bread flour 1/4 cup wheat germ 1/2 cup cornmeal 1 1/2 teaspoon salt 1 1/2 tablespoon honey 1 tablespoon vegetable oil 1 cup water -----large loaf----- 2 1/2 teaspoon dry yeast 3 cup bread flour 1/3 cup wheat germ 2/3 cup cornmeal 2 teaspoon salt 2 tablespoon honey 1 1/3 tablespoon vegetable oil 1 1/3 cup water

Put everything into bread machine in order listed. Use "White Bread" setting. From "The Bread Machine Cookbook I", by Donna German. Formatted for MM by Karen Adler FNGP13B.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cottage Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 1 cup cottage cheese 2 tablespoons butter or margarine 1 egg 1 tablespoon white sugar 1/4 teaspoon baking soda 1 teaspoon salt 3 cups bread flour 2 1/2 teaspoons active dry yeast

Add the ingredients to your bread machine in the order suggested by themachine's manufacturer, and start. You can use up to 1/2 cup more breadflour if the dough seems too sticky.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cottage Cheese Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water -- (110 degrees) 1 cup cottage cheese -- room temperature 2 tablespoons vegetable oil 1 egg 3 cups all-purpose flour 2 tablespoons white sugar 1/4 teaspoon baking soda 1 teaspoon salt 1 3/4 teaspoons yeast

Add the ingredients to the pan of your bread machine in the ordersuggested by the manufacturer, and Start. You can use more bread flour ifthe dough seems too sticky.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cottage Dill Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 1/2 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar

1 teaspoon salt 1 tablespoon butter 1 1/4 cup cottage cheese 1/2 tablespoon dry onion 1/2 tablespoon dill seed 1/2 tablespoon dill weed 1 teaspoon fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 3/4 cup water 3 cups white bread flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 tablespoons butter 3/4 cup cottage cheese 1 tablespoon dry onion 1 tablespoon dill seed 1 tablespoon dill weed 2 teaspoon fast rise yeast (or 3 tspns active dry yeast)

Follow the loading instructions suggested in your machine's owner'smanual. This recipe can be made with the regular or rapid bake cycles.


Hints: Use small curd, lowfat cottage cheese.

Comments: This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill isbest served warm from the oven or toaster; the heat liberates the spicesfor a full, rich flavor.


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Per serving: 3419 Calories (kcal); 56g Total Fat; (14% calories from fat); 152g Protein; 566g Carbohydrate; 135mg Cholesterol; 7566mg SodiumFood Exchanges: 33 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 2 1/2 Other Carbohydrates


Cottage Dill Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup warm water -- (110 degrees) 2/3 cup cottage cheese 2 tablespoons butter or margarine 3 cups bread flour 1 tablespoon white sugar 1 tablespoon dry milk 1 tablespoon dried minced onion 1 tablespoon dill seed 1 teaspoon salt 1 1/2 tablespoons active dry yeast

Measure ingredients into the machine in the order suggested by themachine's manufacturer. Select the Basic Bread cycle.


Comments: A very flavorful bread that is great with any Italian food.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Country Seed Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 1/8 cups warm water 3 tablespoons vegetable oil

2 tablespoons liquid honey 1 teaspoon salt 2 cups white flour 1 cup whole wheat flour 4 tablespoons flax seeds 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 3/4 teaspoons active dry yeast

Add ingredients to pan in order recommended by machine manufacturer. Select white bread; crust color light.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Country Seed Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 4 teaspoons liquid honey 4 teaspoons canola oil 1/2 teaspoon salt 1 1/3 cups bread flour 2/3 cup whole-wheat flour 3 tablespoons flax seeds 4 teaspoons sesame seeds 2 teaspoons poppy seeds 1 1/4 teaspoons instant yeast

Toast seeds on a baking sheet in a 350 degree oven for 4 minutes; let coolcompletely. This step is optional. The seeds can be added untoasted.

Place ingredients in the bread machine pan in the order suggested by the

machine's manufacturer. Select Basic bread cycle, and Start.


Comments: Enjoy this light, nutty-flavoured loaf toasted in the morning,or as a foundation for your favorite sandwich. Toast seeds for a nuttierflavour.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Country White Potato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cup bread flour 1/3 cup potato flour or bread flour 1/3 cup mashed potatoes -- room temperature 7/8 cup water 1 1/2 tablespoon honey 1 teaspoon salt 2 tablespoon unsalted butter -- room temperature 1/3 cup instant nonfat dry milk solids 3/4 teaspoon active dry yeast - (to 1 tspn)

Bake whole potato in microwave oven; mash. Place all ingredients in thebread pan in the order recommended by your machine's manufacturer. Process on the Basic cycle.


Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"S(Formatted for MC5):


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cracked Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cup hot water 1/2 cup cracked or Bulgur wheat 1 1/2 teaspoon yeast 1 1/2 cup bread flour 1 cup whole wheat flour 2 tablespoon gluten 1/2 teaspoon salt 2 tablespoon vegetable oil 1 tablespoon honey

Heat water to boiling, and add cracked or Bulgur wheat. Set it aside tocool.

When the water and cracked wheat is cooled to lukewarm, add it to thebread pan with the remaining ingredients in the order recommended by yourmachine's manufacturer. Process on the Wheat cycle.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cracked Wheat Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup cracked wheat 1/2 cup raisins 1/4 cup brown sugar 1 teaspoon salt 1 package active dry yeast 1 cup boiling water 1/3 cup water 1 1/2 tablespoons butter 1 1/2 cups bread flour 1 1/2 cups all-purpose flour

In large bowl combine cracked wheat, brown sugar, salt, butter and boilingwater. Mix well and allow to cool.

Place all ingredients into bread pan in the order recommended by yourmachine's manufacturer treating the cracked wheat mixture as liquid. Addcold water to cracked wheat and make sure it is not overly hot. If toohot it will kill the yeast. Process on the Raisin Bread cycle, addingraisins near the end of the last knead.


Comments: You can use either all all-purpose flour or all bread flour butthis bread has better texture using half and half.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Cranberry Apricot Almond Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 cup water 1 tablespoon butter or margarine 2 cups Robin Hood Best For Bread homestyle white flour 1 tablespoon sugar 1 teaspoon salt 1/3 cup chopped dried apricots 1/4 cup dried cranberries 3 tablespoon slivered almonds 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/4 cups water 2 tablespoon butter or margarine 3 cups Robin Hood Best For Bread homestyle white flour 2 tablespoon sugar 1 1/2 teaspoon salt 1/2 cup chopped dried apricots 1/3 cup dried cranberries 1/4 cup slivered almonds 2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast


Variation: Replace cranberries with dried cherries or blueberries.

Comments: Whether you're planning a weekend brunch, an afternoon ofbridge or you simply want to prepare something delicious for friends andfamily, Cranberry Apricot Almond Bread is the perfect treat for anyoccasion.

Served steaming hot with butter, peanut butter or preserves, it'll be thetoast of the breakfast crowd. Drizzled with icing sugar, it makes adelicious dessert bread, perfect with tea or coffee.

Best of all, making this tasty treat is as easy as adding the ingredientsto your bread machine and selecting the white cycle. Good thing toobecause you can be sure your family will be asking for more.


Yield: "1 loaf"

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Per serving: 1082 Calories (kcal); 68g Total Fat; (53% calories from fat); 17g Protein; 117g Carbohydrate; 93mg Cholesterol; 5714mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 12 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cranberry Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 3/4 cup cranberry juice 2 cups bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup dried cranberries 2 tablespoons orange marmalade 2 teaspoons active dry yeast === LARGE 1 1/2 lb LOAF === 1 1/4 cups cranberry juice -- heated 3 cups bread flour 2 tablespoons dry milk 1 1/2 teaspoons salt 2 tablespoons butter 1/3 cup dried cranberries 3 tablespoons orange marmalade 3 teaspoons active dry yeast

Add all ingredients in order suggested by machine manufacturer. Driedcranberries can be added at "beep" if machine has that option. SelectBasic/Specialty setting; crust color as desired.



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Per serving: 3493 Calories (kcal); 54g Total Fat; (13% calories from fat); 97g Protein; 654g Carbohydrate; 116mg Cholesterol; 5859mg SodiumFood Exchanges: 34 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 8 Fat; 4 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cranberry Orange Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 2/3 cup milk -- room temperature 1 egg -- beaten 1 tablespoon butter or margarine 2 cups Robin Hood Best For Bread homestyle white flour 1 tablespoon sugar 1 1/2 teaspoon grated orange rind 3/4 teaspoon salt 1/2 cup dried cranberries 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 cup milk -- room temperature 1 egg -- beaten 1 tablespoon butter or margarine 3 cups Robin Hood Best For Bread homestyle white flour 1 tablespoon sugar 2 teaspoon grated orange rind 1 teaspoon salt 3/4 cup dried cranberries 2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast



Comments: This winning combination is a long-time favourite among thoseof us who like cranberries. One taste and you ll find this easy-to-follow�recipe simply irresistible. Serve this fruity dessert bread instead oftraditional sweets at brunch. Then, sit back and enjoy the praise.

Source: "Robin Hood Multifoods Inc. (Bread Machine Collection) at http://www.robinhood.ca"S(Formatted for MC5):


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cranberry Pineapple Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 tablespoons honey 1 1/8 cups water 2 1/2 cups bread flour 1/2 cup whole-wheat flour 1/2 teaspoon ground cinnamon 1/2 teaspoon mace 1 tablespoon powdered milk - (rounded) 1 1/4 teaspoons salt 1 cup dried cranberries 2 dried pineapple rings -- cut fine 2 teaspoons active dry yeast

Combine the bread flour, whole wheat flour, ground cinnamon, mace,powdered milk, salt, cranberries, and pineapple. Add this mixture as youwould normally add dry ingredients to your bread machine. Add all theingredients to the pan of the bread machine in the order suggested by themanufacturer. Set your bread machine to Basic Loaf, and check to see thatthe dough forms a ball without excess moisture. You may have to add alittle more bread flour, no more than a tablespoon, so that the doughforms a nice solid ball.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Cream Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 1/2 cup softened cream cheese 2 tablespoons melted butter 1 beaten egg 4 tablespoons sugar 1 teaspoon salt 3 cup bread flour 1 1/2 teaspoons active dry yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Basic cycle, Light Crust setting.

Alternately, let dough to rise once in the machine, then form a loaf,place it in a nonstick sprayed 9- by 5-inch loafpan. Let it rise todouble.

Bake in a 350 degree oven for approximately 35 minutes. Excellent color,texture, and taste.


Comments: This dough would make excellent cinnamon rolls.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0

Creamy Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7/8 cup water 2 1/2 cup bread flour 2 teaspoons caraway seed 1 1/2 teaspoons salt 2 tablespoon butter 2 tablespoon brown sugar 3/4 cup rye flour 1 1/2 teaspoons unsweetened cocoa powder 1/2 cup sour cream 1 1/2 tablespoon molasses 2 teaspoons active dry yeast




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Per serving: 2152 Calories (kcal); 56g Total Fat; (23% calories from fat); 57g Protein; 358g Carbohydrate; 113mg Cholesterol; 3532mg SodiumFood Exchanges: 21 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Creole Tomato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 2 3/4 cups bread flour 2 tablespoons gluten 1 1/4 teaspoons garlic salt 1 teaspoon chili powder 1 teaspoon paprika 1/8 teaspoon baking soda 1/8 teaspoon cayene pepper 1/2 cup sliced fresh mushrooms 1/4 cup finely chopped celery 1/4 cup finely-chopped red bell pepper 2 tablespoons diced drained pimentos 1 tablespoon dried minced onion 1/2 cup canned tomato soup -- plus 1 tablespoon canned tomato soup 1 egg 1 tablespoon oil 2 teaspoons molasses 2/3 cup V-8 vegetable juice -- warm

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the White Bread cycle.



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Per serving: 1636 Calories (kcal); 25g Total Fat; (14% calories from fat); 55g Protein; 292g Carbohydrate; 187mg Cholesterol; 2845mg SodiumFood Exchanges: 19 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Crescent Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cup bread flour

2 tablespoon sugar 1/4 teaspoon salt 1/4 cup butter;or margarine -- softened 1 tablespoon milk 1 egg yolk -- plus water to measure 3/4 cup 1 teaspoon active dry yeast butter; or margarine -- melted

Place ingredients, except melted butter, in inner pot in order listed; let

stand 5 minutes. Use DOUGH setting; press START. Dough will be completed in 1 hour 15 minutes. Remove dough from inner pot and place in greased bowl, turning to coat evenly. Cover and let rest in warm, draft-free place, 20-30 minutes.

Punch down dough. On floured surface, roll dough to 10-inch round; brush

with melted butter. Cut into 10 wedges. Roll up each wedge, starting at wide end; press points. Place, point-side down, on greased baking sheet and shape into crescents. Brush with remaining butter. Cover and let rise

in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for 8-10

minutes, or until golden brown.

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Crunchy Honey Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water (110 degrees) 2 tablespoons vegetable oil 3 tablespoons honey

1 1/2 teaspoons salt 2 cups bread flour 1 1/2 cups whole-wheat flour 3 teaspoons vital wheat gluten 1/2 cup nut-like cereal nuggets or granola

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select whole wheat or dough cycle on breadmachine. Start.

To bake bread in oven: Select dough or manual cycle. Once cycle iscomplete, shape dough and place in a greased loaf pan. Allow to rise in awarm spot until doubled in size. Bake in a preheated 350 degrees oven for35 to 45 minutes or until a thermometer inserted in the center of the loafreads 200 degrees.



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Cuban Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 1 medium potato -- peeled, quartered 1 1/2 cups water 1 1/4 cups whole wheat flour 1 1/4 cups bread flour 1 teaspoon sea salt 1 teaspoon date sugar 1 tablespoon canola, safflower, or sunflower oil 1 package active dry yeast 1 tablespoon yellow cornmeal

=== MEDIUM 1 1/2 lb LOAF === 1 medium potato -- peeled, quartered 1 1/2 cups water 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons sea salt 1 1/2 teaspoons date sugar 2 tablespoons canola, safflower, or sunflower oil 4 teaspoons active dry yeast 1 1/2 tablespoons yellow cornmeal

In small pot, combine the potato quarters and the water, and bring to aboil. Reduce the heat and simmer until the potato quarters are tender,about 10 minutes. Remove the potato quarters and either discard or savefor another use. Set the liquid aside to cool.

Add ingredients to pan along with the 1 cup (or 1 1/4 cups) of thereserved potato water. Do not add the cornmeal. Select Whole Wheat Doughcycle.

When the dough has finished rising, turn it out onto a lightly flouredsurface. Form it into a long loaf. Lightly coat a baking sheet with oiland sprinkle with the cornmeal. Place the loaf in the center of thesheet. With a sharp knife, slash the top in 6 places. Cover with a cleantowel and let rise for 20 minutes.

Bake the loaf in a preheated 400 degree oven for 10 minutes. Lightlybrush the top with cold water and bake 10 minutes more. Brush the breadagain and bake until golden, about 15 minutes more. Serve hot.


Comments: What makes this simple bread different is the way it is baked. Brushing the bread with cold water while it is baking in the oven makesthe loaf crisp. The bread is marvelous served hot, straight from theoven.


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NOTES : Recipe originally from "The Bread Machine Gourmet" by Shea MacKenzie Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Dairy-Free Raisin Bread

Recipe By :Karen Pike DavisServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup liquid non-dairy creamer -- at room temperature 1/2 cup warm water 1 tablespoon canola oil or vegetable oil 3 cups Eagle Mills Best Loaf Bread Machine Flour 1/3 cup sugar 1 teaspoon salt 1 1/2 teaspoon cinnamon 1 1/2 teaspoon active dry yeast 1 cup raisins

Place all ingredients into bread pan, except raisins, in the order listed. Add raisins at fruit signal or during second knead cycle. Use basicbread setting.


Helpful Hints: For a sweet treat, top the bread with a simple glaze madefrom 1 1/2 cups confectioner's sugar and 3 tablespoons of water.

Comments: This makes a wonderfully rich, moist raisin bread that thewhole family will enjoy. Use the delay timer and enjoy fresh hot raisinbread for breakfast.


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Per serving: 720 Calories (kcal); 1g Total Fat; (1% calories from fat); 7g Protein; 186g Carbohydrate; 0mg Cholesterol; 2157mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates

NOTES : Karen Pike Davis received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Feb-Mar 1997 period. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Dark Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water 2 tablespoons molasses 1 tablespoon vegetable oil 1 teaspoon salt 2 cups all-purpose flour 1 1/2 cups rye flour 3 tablespoons brown sugar - (packed) 1 tablespoon unsweetened cocoa powder 3/4 teaspoon caraway seeds 2 teaspoons bread machine yeast

Place ingredients in the pan of the bread machine in the order recommendedbymachine's the manufacturer. Select the Basic cycle, and press Start.



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Diet Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cup diet cola 3 cup flour 2 1/4 teaspoons yeast

Place all ingredients in the bread pan in the order recommended by your

machine's manufacturer. Process on the White Bread cycle.



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Dijon Rye


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 2 teaspoons yeast 1 cup bread flour 1/2 cup whole wheat flour 1/2 cup rye flour 1 tablespoon gluten 1/3 cup Dijon mustard 2/3 cup water 1 tablespoon lecithin granules 1 tablespoon molasses

Add all ingredients to machine in order recommended by machinemanufactuer. Select "whole wheat" bread setting; crust color medium.



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Dill Pickle Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup dill pickle juice 2/3 cup warm water -- (110 degrees) 1 dill pickle -- chopped 1 tablespoon butter -- softened 1 tablespoon dried onion flakes 1 teaspoon parsley flakes 1/2 teaspoon dill weed 1/4 teaspoon salt 2 cups white bread flour -- plus 2 tablespoons white bread flour 2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Use the white bread, medium crust setting.



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Per serving: 1189 Calories (kcal); 17g Total Fat; (12% calories from fat); 39g Protein; 217g Carbohydrate; 31mg Cholesterol; 1499mg SodiumFood Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Dill Pickle Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 3/4 cup water 1 cup dill pickle brine 1 whole egg 2 tablespoons shortening 3 cups bread flour 1 1/2 cups rye flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon dill weed 1 1/2 teaspoons caraway seed 3 teaspoons yeast



Comments: You may want to reduce or eliminate the salt from the recipe. The pickle brine should provide all you need.


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Per serving: 2469 Calories (kcal); 41g Total Fat; (14% calories from fat); 75g Protein; 450g Carbohydrate; 187mg Cholesterol; 3284mg SodiumFood Exchanges: 28 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Dill Rice Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 2 tablespoon vegetable oil 2 tablespoon packed brown sugar 2 1/4 cups bread flour 3/4 cup whole wheat flour 3/4 cup cooked brown rice 1 tablespoon chopped fresh dill weed (or 3/4 tspn dried dill weed) 3 tablespoons dry milk 1 1/2 teaspoons salt 1 1/2 teaspoons bread machine yeast




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Dinner Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg -- room temperature, plus enough water (80 degrees) to equal 3/4 cup liquid 1 teaspoon lemon juice 2 tablespoons oil 2 tablespoons sugar 1/2 teaspoon salt 2 cups bread flour 1 teaspoon active dry yeast


Follow the instructions for your particular brand of bread baking machine. Use "Dough" program.

Place dough on a lightly floured surface. Divide into 12 pieces andshape. Place on a greased baking sheet. Cover and let rise in a warmplace for 30 minutes or until double in size.

Bake at 350 degrees for 20 to 30 minutes, or until done.


Source: "Toastmaster Corp. (ABM recipe collection) at http://www.toastmaster.com"S(Formatted for MC5): "10-16-1999 by Joe Comiskey - [email protected]"

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Dr. Michael's Yeasted Corn Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups bread flour 1/2 cup cornmeal 1 teaspoon salt 3 tablespoons white sugar 3 tablespoons shortening 1 cup milk 1/8 cup water 1 egg 2 1/2 teaspoons active dry yeast

Place the ingredients in the bread machine pan in the order suggested bythe machine's manufacturer. Select the Basic or White Bread setting, andstart the machine.

Transfer the bread from the pan to a rack to cool. Wrap in foil to store.



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Dried Tomato And Rosemary Bread

Recipe By :Courtesy of Durkee's SpicesServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup warm water -- (70 to 80 degrees) 3 tablespoons dried tomatoes (not oil-packed) 1 tablespoon olive or vegetable oil 1 teaspoon salt 3 cups bread flour 1/4 cup nonfat dry milk 1 tablespoon sugar 1 teaspoon Durkee rosemary leaves -- crushed 3/4 teaspoon Durkee paprika 2 teaspoons Fleischmann's Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested bymanufacturer, adding dried tomatoes with the water. Process onbasic/white bread cycle; use medium/normal crust color setting. Removebread from pan; cool on wire rack.

Check dough after 5 minutes of mixing; it should form a soft, smooth ballaround the blade. If dough is too stiff or dry, add additional liquid, 1teaspoon at a time, until dough is of the right consistency. If dough istoo soft or sticky, add additional flour, 1 teaspoon at a time.


Comments: Do not make loaves larger than recommended by your bread

machine manufacturer.

Source: "Jo Merrill/Dakotah on the www.eclix.net Food BB"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Dutch Crunch Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 3/4 cup water 1 teaspoon sugar 2 1/2 teaspoons active dry yeast 1/2 teaspoon salt 1 tablespoon butter or margarine -- melted 2 1/2 cups all-purpose flour === DUTCH CRUNCH TOPPING === 2 teaspoons sugar 5 teaspoons active dry yeast 1/4 teaspoon salt 6 tablespoons white rice flour 1 teaspoon salad oil 1/3 cup water -- warm

Place all ingredients (except the topping ingredients) in your machine inthe order specified by your machine's manufacturer. Select the basic orwhite cycle and press start.

While the machine is working, in a large bowl stir together all theingredients for the topping and cover and let rise in a warm place. Whenthe machine is on the start of its last rise, stir the topping mixture andspread the topping over the dough. Allow the machine to finish the finalrise and bake.

When the machine is finished, remove the bread to a wire rack and allow tocool for 30 minutes before slicing.



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Egg Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pound loaf 3/4 cup milk 2 eggs 3 cup bread flour 1 1/2 teaspoon salt 3 tablespoon applesauce 1/4 cup sugar 1 1/2 teaspoon yeast

Crust light.

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Protein; 369g Carbohydrate; 399mg Cholesterol; 3411mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Egg Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 3/4 cup milk 2 eggs 3 cups bread flour 1 1/2 teaspoons salt 3 tablespoons butter 1/4 cup sugar 1 1/2 teaspoons active dry yeast

Place all ingredients in bread pan as directed by manufacturer. SelectLight Crust setting.



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Eggnog Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 2 tablespoons sugar 1 package active dry yeast 2 1/2 cup all-purpose flour 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon nutmeg 3/4 cup eggnog -- at room temperature

Place ingredients in the pan according to your manufacturers' directions. Use a light crust setting.



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Per serving: 1716 Calories (kcal); 41g Total Fat; (21% calories from fat); 42g Protein; 292g Carbohydrate; 174mg Cholesterol; 2490mg SodiumFood Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

English Muffin Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water 1 tablespoon honey 2 1/2 cups bread flour 1/2 cup whole wheat flour 3 tablespoons powdered milk 1 1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast (or 1 1/2 tspns bread machine yeast)

Place all in the bread pan in the order recommended by your machine's

manufacturer. Process on the Basic Wheat cycle, Light crust setting.



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English Rum Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 3/4 cup water 1 1/2 tablespoons light rum 3 tablespoons butter 1/2 cup sugar 1 teaspoon salt 3 cups bread flour 2 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Select the Sweet or Basic/White cycle and pressstart.



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Ethiopian Honey Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 2 tablespoons water 1 whole egg 6 tablespoons honey 1/2 cup milk -- plus 2 tablespoons milk 3 1/2 tablespoons butter 3 1/4 cups bread flour 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 2 teaspoons ground coriander 1 1/2 teaspoons yeast




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European Black Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7/8 cup water 3/4 teaspoon cider vinegar 1 1/2 cups bread flour 1/2 cup rye flour 1/4 cup oat bran 1 tablespoon butter or margarine 1 1/2 tablespoons white sugar 1 teaspoon salt 1 teaspoon caraway seeds 1 teaspoon dried minced onion 2 tablespoons unsweetened cocoa powder 1 teaspoon active dry yeast

Place the ingredients in the pan of the bread machine in the ordersuggested by the manufacturer. Select Normal setting, and then pressStart.



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Fat-Free White Bread



3/4 cup water -- plus 1 tablespoon water 1 teaspoon lemon juice 1 tablespoon applesauce 1 1/2 tablespoons sugar 1 teaspoon salt 1 tablespoon dry milk 2 1/4 cups bread flour 1 1/4 teaspoons active dry yeast

Make sure all ingredients are at room temperature.

Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Basic" bake cycle.





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Per serving: 1253 Calories (kcal); 8g Total Fat; (5% calories from fat); 41g Protein; 251g Carbohydrate; 8mg Cholesterol; 2177mg SodiumFood Exchanges: 15 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Favorite Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup buttermilk 1/2 cup water

2 1/2 tablespoons sugar 1 teaspoon salt 3 tablespoon canola oil 2 1/4 cups bread flour 1/2 cup whole wheat bread flour 1/2 cup raw oatmeal - (quick cooking) 2 tablespoon raw wheat germ 1 1/2 teaspoons instant yeast -- (1 1/2 to 1 3/4)




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Festive Braided Fruit Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 3/4 cup milk -- room temperature 1 egg -- beaten 2 tablespoon butter 1/2 teaspoon vanilla extract 1/2 teaspoon grated lemon rind 2 1/4 cups Robin Hood Best For Bread homestyle white flour 1/4 cup granulated sugar 3/4 teaspoon salt 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === FRUIT MIXTURE === 1/3 cup chopped mixed candied fruit 1/3 cup light raisins Extra flour for kneading

=== ICING === -- (optional) 1 cup icing sugar -- sifted 1 tablespoon water 1 teaspoon vegetable oil 1/2 teaspoon almond extract

Dough: Add ingredients for dough to machine according to manufacturer s�directions. Select dough cycle. At end of dough cycle remove dough tolightly floured board; cover and let rest for 5 minutes.

Knead candied fruit and raisins into dough, adding extra flour if doughbecomes sticky. Divide dough into 3 sections. Roll each section into16-inch long ropes. Braid the 3 ropes together. Place on baking sheet. Leave straight or shape as desired, i.e.: wreath, candy cane etc. Coverwith tea towel. Let rise in warm place (75 to 85 degrees) until doubled(30 to 40 minutes).

BAKE at 375 degrees on middle oven rack for 20 to 25 minutes, or untilgolden. Remove from baking sheet immediately; cool on wire rack.

Icing: Combine all ingredients in a small bowl. If mixture is too dry,add extra water a few drops at a time. If mixture is too wet, add extraicing sugar until desired consistency. Drizzle over cooled bread.


Comments: A traditional bread with a twist! Try this recipe for FestiveBraided Fruit Bread and see why it's a favorite to bake in a breadmachine.

If you're thinking of having guests over for brunch or coffee, FestiveBraided Fruit Bread is versatile enough to be served at either sitting. With its sweet taste and light icing, Festive Braided Fruit Bread isperfect for an open house or holiday breakfast. Made with our Robin HoodBest for Bread Homestyle white flour, it's a wonderfully hearty recipe.

For those who are hard to buy for, Festive Braided Fruit Bread makes adelicious gift! Whether gift-wrapped or not, this bread presents itselfbeautifully, and is a tasty treat that friends and family will love.


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Fig Walnut Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 teaspoons yeast 3 cups bread flour 1/3 cup wheat germ -- toasted 1 1/2 teaspoons cocoa powder -- unsweetened 3/4 teaspoon cinnamon 1 teaspoon salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water -- plus 3 tb 3 tablespoons honey 1/2 cup figs,dried,chopped -- calimyrna 1/3 cup walnuts, chopped -- toasted

Place all ingredients in machine and push start! Use raisin bread cycle if

possible, adding fruit and nuts at beep. Not recommended for use with timed cycle.


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Fireside Cheddar-Olive Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoon water 3 cups bread flour 1 1/4 cups shredded sharp Cheddar cheese 1 tablespoon sugar -- plus 1 1/2 teaspoons sugar 3/4 teaspoon salt 1 1/4 teaspoons bread machine yeast 3/4 cup small pimiento-stuffed olives -- well drained

Place the ingredients, except olives, in the bread pan in the orderrecommended by your machine's manufacturer. Process on the appropriatecycle.

Add olives at raisin/nut signal or 5 to 10 minutes before last kneadingcycle ends.



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Flavored Olive Oil Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups unbleached flour 1 1/2 cups water

1 tablespoon yeast 1/4 teaspoon salt 2 teaspoons sugar 4 tablespoons dry milk 4 tablespoons Herbal Olive Oil -- (choose desired flavor)


After 2nd knead remove dough and put in greased plastic cake cover withlid on and let rise until double. (Dough rises faster in a Tuper WareCake Cover type container than in a regular bowl covered with cloth.)

Punch down and make into two ropes. Braid and grease with Herbal OliveOil all over dough. Let rise under lid of cake container until double. Can make a round loaf instead of a braid.

Bake in regular oven until done.


Comments: Southwest Flavor and Oregano are two good Herbal Oils to use. You can make your own flavored oil using olive oil, fresh herbs and wholepeppercorns, in red, white, black combination.


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Per serving: 1826 Calories (kcal); 9g Total Fat; (4% calories from fat); 61g Protein; 377g Carbohydrate; 31mg Cholesterol; 669mg SodiumFood Exchanges: 23 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Flax Seed Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 cup water 1 tablespoon butter or margarine

2 tablespoon honey 1 cup Robin Hood Best For Bread homestyle white flour 7/8 cup Robin Hood Best For Bread whole wheat flour 1/4 cup flax seed 1 teaspoon salt 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/3 cups water 2 tablespoon butter or margarine 3 tablespoon honey 1 1/2 cups Robin Hood Best For Bread homestyle white flour 1 1/3 cups Robin Hood Best For Bread whole wheat flour 1/2 cup flax seed 1 1/2 teaspoon salt 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select Basic white cycle.

Tip: Replace homestyle white flour with Best for Bread whole wheat flour. Select Whole Wheat cycle.

Comments: If you've resolved to eat wisely this year, we have somefantastic news:

According to Canada's Food Guide, a balanced diet includes 5 to 12servings of grain products per day. One of the tastiest ways to round outyour diet is with thick slices of freshly baked bread. So why not treatyourself with our delicious bread machine recipe for Flax Seed Bread.

Make delicious sandwiches with your favourite fillings. Try deli-stylemeats, cheeses and fresh or grilled vegetables. Or serve Flax Seed Breadfresh from your bread machine with scrambled eggs for a wonderful weekendbreakfast treat.


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Flour Tortillas


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups bread flour 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup water

Place all ingredients in your machine in the order specified by yourmachine's manual. Select the dough cycle and press start.

The dough should form a nice ball of dough. You may need to add a tablespoon of water or flour to get it there. when the dough cycle is finishedkneading, stop the machine and remove the dough to a lightly flouredsurface. Divide the dough in to 8 equal size chunks and roll into balls. On a lightly floured surface coat all sides of the ball with flour androll out to a shape that is as round as you can get.

Cook the tortilla in a heavy skillet that has a light coating of oil orpan spray. Cook for 2 minutes on each side or until there are littleblack burnt looking spots. Remove from the skillet to a plate and coverwith a towel. The tortillas should not be stiff. Repeat with theremaining dough balls.

This recipe yields 8 tortillas.


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Four Pepper Cajun Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/4 cups water 1/4 cup finely-chopped red bell pepper 2 tablespoons tabasco sauce 4 cups bread flour 1/3 cup cornmeal (or 1/3 cup uncooked polenta) 1/4 teaspoon cayenne pepper 1/2 teaspoon freshly-ground black pepper 1/2 tablespoon parsley flakes 1/2 tablespoon garlic powder 2 teaspoons salt 2 1/2 teaspoons bread machine yeast




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French Baguettes


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 2 1/2 cups bread flour 1 tablespoon white sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water

Measure carefully, and place 1 cup water, bread flour, sugar, salt, andyeast into bread machine pan in the order recommended by the machine'smanufacturer. Select Dough/Manual cycle.

Place dough in a greased bowl, turning to coat all sides. Cover. Letrise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. Roll into a 16- by 12-inch rectangle on a lightlyfloured surface. Cut dough in half, creating two 8- by 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Rollgently back and forth to taper ends.

Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deepdiagonal slashes across loaves every 2 inches, or make one lengthwiseslash on each loaf. Cover. Let rise in a warm place for 30 to 40minutes, or until doubled in bulk.

Heat oven to 375 degrees. Mix egg yolk with 1 tablespoon water; brushover tops of loaves. Bake for 20 to 25 minutes, or until golden brown.

This recipe yields 2 baguettes.

Source: "Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5): "10-19-1999 by Joe Comiskey - [email protected]"Yield: "2 baguettes"

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Per serving: 1306 Calories (kcal); 11g Total Fat; (7% calories from fat); 45g Protein; 250g Carbohydrate; 213mg Cholesterol; 2155mg SodiumFood Exchanges: 17 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

French Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- regular loaf 3/4 cup +1 tbsp water 2 cup white bread flour

1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoon active dry yeast

It's best with an extra knead, which my machine doesn't have, so I turn it

off after the first knead and restart it again.

Recipe from Electric Bread, ICE, inc Anchorage, Alaska Formatted by Elaine Radis

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French Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water -- (80 degrees) 1 teaspoon lemon juice 1 tablespoon sugar 1 teaspoon salt 3 1/2 cups bread flour 1 tablespoon active dry yeast === GLAZE === 2 tablespoons water 1/2 teaspoon salt

Make sure all ingredients, except water, are at room temperature.


Place dough on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seam to sealand tapering each end.

Place the loaf on a greased baking sheet, cover and let rise in a warmplace 40 minutes or until double in size. With a knife, cut threediagonal slashes across top of the loaf. Combine the glaze ingredients. Brush the loaf generously. Bake at 400 degrees 20 to 25 minutes, or untildone.



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French Brioche


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup warm water -- (110 degrees) 3 eggs 2 egg yolks 3/4 cup butter -- softened 3 1/3 cups all-purpose flour 1/4 cup white sugar 1/2 teaspoon active dry yeast

Place ingredients in bread machine in order suggested by your machine'smanufacturer. Select dough cycle.

Preheat oven to 350 degrees. Turn finished dough out onto a lightlyfloured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Rollwith hands into strips. Braid or twist strips together.

Place onto a parchment lined baking sheet and brush the top with egg wash. Bake at 350 degrees for 20 minutes or until medium browned.



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Nutr. Assoc. : 0 0 0 0 0 0 0

French Onion Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 1/4 teaspoon ginger 1/4 teaspoon sugar 3 cups bread flour 1/2 cup whole wheat flour 2 tablespoons gluten 1 teaspoon salt 1 tablespoon dried minced onion 1/2 cup Kraft French Spreadery Snack -- plus 1 tablespoon Kraft French Spreadery Snack 1 egg or 1/4 cup Egg Beaters 1 tablespoon oil 1 can condensed French onion soup - (10 1/2 oz) -- warmed





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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

French Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 2 1/2 cups bread flour 1/2 cup whole wheat flour 2 1/4 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 tablespoons butter 3 teaspoons active dry yeast




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Per serving: 1664 Calories (kcal); 25g Total Fat; (13% calories from fat); 54g Protein; 306g Carbohydrate; 47mg Cholesterol; 3397mg SodiumFood Exchanges: 20 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Fresh Grapefruit Cottage Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 3 cups bread flour 1/4 cup sugar 1/8 teaspoon baking soda 1 tablespoon grated grapefruit peel 1/2 cup low-fat cottage cheese 2 egg whites 1 tablespoon oil 1/2 cup fresh grapefruit juice -- warm

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the White Bread cycle, Medium Crustsetting.



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Per serving: 1900 Calories (kcal); 21g Total Fat; (10% calories from fat); 60g Protein; 363g Carbohydrate; 0mg Cholesterol; 280mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Fruit Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 1 tablespoon vegetable oil -- plus 1 teaspoon vegetable oil

2 tablespoons brown sugar -- plus 2 teaspoons brown sugar -- (optiona)l 3 cups bread flour -- plus 3 tablespoons bread flour 2 tablespoons gluten flour 2 tablespoons milk powder -- plus 2 teaspoons milk powder 1 tablespoon mixed spice 2 teaspoons active dry yeast 3/4 cup golden raisins 2 tablespoons mixed grated citrus peel -- plus 2 teaspoons mixed grated citrus peel

Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixedspice, and yeast into the bread machine pan in the order suggested by themachine's manufacturer. Select Fruit setting or the setting for BasicWhite Bread. Press Start.

If your machine has a Fruit setting, add the golden raisins and peel atthe signal, or around 5 minutes before the kneading cycle has finished.


Comments: A spicy raisin bread made in a bread machine. The most commonsubstitute for mixed spice in the U.S.A. is pumpkin pie spice.


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Per serving: 2225 Calories (kcal); 26g Total Fat; (10% calories from fat); 60g Protein; 442g Carbohydrate; 0mg Cholesterol; 45mg SodiumFood Exchanges: 21 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Garden Herb Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 3/4 cup water

2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1 teaspoon chives 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon basil 1 teaspoon fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/4 cups water 3 cups white bread flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 tablespoon chives 1/2 tablespoon marjoram 1/2 tablespoon thyme 1 teaspoon basil 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

Follow the loading instructions suggested in your machine's owner'smanual. This recipe can be made with the regular cycle.

Hints: Use dried herbs that are flaked and not ground. If using ground,reduce amount by half. If using fresh herbs, double the amount. Anycombination of spices may be substituted, according to your tastes.


Comments: The fragrance of turkey stuffing will fill your home while thisflavorful bread is baking, thanks to all those aromatic dried herbs. Thisloaf is excellent for any cold meat sandwich you can dream up -- includingturkey and cranberry. It also makes tasty croutons.


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Garlic And Chive Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 5 garlic cloves 1 tablespoons butter 1 1/4 cups milk 3 cups bread flour 1/3 cup grated Parmesan cheese 2 tablespoons snipped fresh chives 1 tablespoon sugar 3/4 teaspoon salt 1 teaspoon active Dry Yeast

Saute garlic in butter for 1 minute. Cool. Add all ingredients to machine according to manufacturer's directions. Select "Basic/Specialty"bread setting; crust color as desired.



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Garlic And Herb Bread



1 cup warm water -- (110 degrees) 3 tablespoons non-fat dry milk 2 tablespoons vegetable oil 2 tablespoons white sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons onion powder 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried dill weed 1 1/2 teaspoons celery seeds 1 1/2 tablespoons parsley flakes 3 cups bread flour - (to 3 1/4 cups) 2 1/4 teaspoons active dry yeast

Place all ingredients in bread pan as recommended by your machine'smanufacturer. Process on "Regular" or "White Bread" cycle. Removepromptly after baking cycle is complete.


Comments: This is wonderful with spaghetti, lasagna, or another Italiandish, but it goes well with almost anything. It's very good if made theday before you need it, then split down the middle, buttered, and reheatedat mealtime.


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Per serving: 307 Calories (kcal); 29g Total Fat; (79% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 3098mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Garlic And Herb Thin Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup water 1 tablespoon olive oil 1/4 teaspoon salt

2 garlic cloves -- minced 1 teaspoon dried basil 1 teaspoon dried oregano 2 cups bread flour 1 teaspoon bread machine yeast


Preheat your oven to 500 degrees for at least 30 minutes. Grease thepizza pan with olive oil or pan spray. If using a peel and stone, dustthe peel with cornmeal to prevent the pizza from sticking. While thedough is rising, prepare your toppings and grate your cheese.

After the dough has risen one time, roll it out on a lighly floured orcornmealed surface or hand stretch until a nice circle is formed. It maynever be a perfect circle but that is just part of homemade pizza. Dustthe dough with flour or cornmeal only as needed to prevent sticking. Laythe dough on your prepared pan or peel. Pull the dough up around theedges of the pan so that a slight lip is formed, and crimp the edges.

For a thin crispy crust, place your toppings on the pizza and bakeimmediately. For a thicker, chewier crust, allow the dough to rise for 15to 30 minutes. The longer the rise, the thicker the dough. Place yourtoppings on. You should place sauce first, followed by cheese, meat,vegetables and seasonings. You should also leave 1/2-inch untopped borderaround the crust.

Place the pizza on the bottom rack of the oven or directly on the pizzastone and bake until the crust is golden brown and the cheese has melted. This should take 10 to 15 minutes.



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Per serving: 1133 Calories (kcal); 18g Total Fat; (14% calories from fat); 34g Protein; 203g Carbohydrate; 0mg Cholesterol; 546mg SodiumFood Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Garlic Basil Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 1 tablespoon margarine or butter -- softened 2 garlic cloves -- finely chopped 3 cups bread flour 2 tablespoon dry milk 2 tablespoon sugar 1 1/2 teaspoons salt 1 1/2 teaspoons dried basil leaves 2 1/4 teaspoons bread machine yeast




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Per serving: 1685 Calories (kcal); 11g Total Fat; (6% calories from fat); 56g Protein; 333g Carbohydrate; 16mg Cholesterol; 3277mg SodiumFood Exchanges: 20 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Garlic Blues Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 cups flour 1 1/2 tablespoons dry milk 3 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons oil

1 1/2 tablespoons garlic paste or minced garlic 1/4 cup crumbled blue cheese 1 1/4 teaspoons active dry yeast




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Garlic Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/8 cups water 3 tablespoons olive oil 1 teaspoon finely-minced garlic 4 cups bread flour 3 tablespoons white sugar 2 teaspoons salt 1/4 cup grated parmesan cheese 1 teaspoon dried sweet basil 1 teaspoon garlic powder 3 tablespoons chopped chives 1 teaspoon coarsely-ground black pepper 2 1/2 teaspoons bread machine yeast

Place ingredients in the bread machine pan in the order suggested by themachine's manufacturer. Can be made either on the White, Rapid, or Delaybake cycles. Choose one. Start.



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Garlic-Tomato Bread

Recipe By :Virginia L. LoveServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups Eagle Mills San Francisco Sourdough mix 1 1/4 cups water 5 garlic cloves -- minced 1/2 cup chopped sun-dried tomatoes 1/3 cup grated Parmesan cheese with herbs -- see * Note 1/2 teaspoon oregano

* Note: If using plain Parmesan, add 3 teaspoons dried Italian herbs.

Add Eagle Mills bread mix and water to bread machine as instructed onpackage. Add remaining ingredients on the top. Start bread machine ondough cycle.

At end of cycle, remove to floured board. Shape into circle with flouredhands. Place on greased cookie sheet. Bake at 400 degrees 25 to 35minutes.


Comments: Perfect with any Italian dish. Try it with Chicken Parmesan.


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NOTES : Virginia L. Love received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Apr-May 1998 period. Nutr. Assoc. : 0 0 0 0 0 0

Gluten Free Country White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 extra-large eggs -- lightly beaten 1 1/3 cups water 3 tablespoons vegetable oil 1 teaspoon cider vinegar 2 cups white rice flour 2/3 cup potato starch flour 1/3 cup soy flour 1/2 cup tapioca flour 1/2 cup instant dry milk 3 tablespoons sugar 1 tablespoon xanthan gum 1 1/2 teaspoons salt 2 1/4 teaspoons Red Star active dry yeast

Place all dry ingredients in a medium size bowl and whisk together. Beateggs lightly in a small bowl and stir in other wet ingredients.

Pour wet ingredient mixture followed by the dry ingredient mixture intothe bread pan. Set machine on the Basic Light or Insta cycles and pressstart.

Give your machine a little help. During the first kneading cycle, use arubber spatula to assist the machine in mixing the ingredients. Scrapethe ingredients off of the sides down to the bottom of the bread pan. Gently lift and fold the dry ingredients from the bottom of the pan to thetop of the dough.


Source: "Toastmaster Corp. (ABM recipe collection) at http://www.toastmaster.com"S(Formatted for MC5):


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Gluten Free Lemon Walnut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 extra-large eggs -- lightly beaten 1 1/4 cups water 3 tablespoons vegetable oil 1 teaspoon cider vinegar 2 teaspoons grated lemon peel 2 cups white rice flour 3/4 cup potato starch flour 1/4 cup tapioca flour 2/3 cup instant dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon xanthan gum 2/3 cup walnuts 1 tablespoon Red Star active dry yeast





Variation: Lemon Poppy Seed -- omit walnuts and add 1 1/2 tablespoonspoppy seeds.


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Gluten Free Pumpernickel Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 extra-large eggs -- lightly beaten 1 cup water 3 tablespoons vegetable oil 1 teaspoon cider vinegar 3 tablespoons molasses 2 cups brown rice flour 1/2 cup potato starch flour 1/2 cup tapioca flour 1 tablespoon xanthan gum 1 tablespoon caraway seeds 1 1/2 teaspoons salt 1/2 cup instant dry milk 1 tablespoon cocoa powder 2 1/4 teaspoons Red Star active dry yeast






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Per serving: 1925 Calories (kcal); 52g Total Fat; (24% calories from fat); 47g Protein; 322g Carbohydrate; 11mg Cholesterol; 3576mg SodiumFood Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Gluten-Free Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 large eggs -- see * Note 9 ounces lukewarm water -- (90 to 95 degrees) (1 cup plus 2 tablespoons) 4 tablespoons melted butter or canola oil (do not use margarine) 1 teaspoon cider vinegar 2 cups white rice flour 3/4 cup potato starch flour 1/4 cup tapioca flour 2/3 cup non-fat dry milk 3 tablespoons sugar 1 tablespoon xanthan gum 1 1/2 teaspoons salt 1 tablespoon Red Star active dry yeast

* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of wateror enough to fill measuring cup to 1 3/4 cup level.

In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter oroil and cider vinegar with a wire whisk or fork. Pour mixture into breadpan.


Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneadingaction begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture willnot form into a ball of dough, but will be a thick batter that will takeon a swirled appearance on top after about 10 minutes of mixing. Aftermixing, the bread maker will then go through the rise cycles and be baked.




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Golden Cracked Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 1/4 cups bread flour 3/4 cup whole wheat flour 1/3 cup cracked wheat 1 1/2 teaspoons salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water 3 tablespoons honey 1 large egg 1 teaspoon lemon juice



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Grain Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 1 tablespoon sugar 2 cups whole wheat flour 3/4 cup rye flour 3/4 cup wheat germ 3/4 cup unprocessed bran 1/2 cup dry milk powder Water 1/2 cup sunflower seed 1 teaspoon salt 1 whole egg



Source:

"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"S(Formatted for MC5): "10-23-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Grain Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup boiling water 1/4 cup seven-grain cereal 1 1/4 cups water 2 tablespoons oil 1 1/2 teaspoons lemon juice or vinegar 2 1/2 tablespoons molasses or honey 1 1/2 teaspoons salt 3 cups whole wheat flour 2 1/2 tablespoons gluten flour 4 tablespoons bran flakes 2 1/2 teaspoons active dry yeast 3 tablespoons sunflower seeds 2 tablespoons sesame seeds or flax seeds

Cook the seven-grain cereal in the boilingwater until thick the add to theremaining water.

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Whole Wheat cycle, Light Crustsetting.

Near the end of last knead add the sunflower and sesame or flax seeds.


Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"S(Formatted for MC5): "10-23-1999 by Joe Comiskey - [email protected]"Yield:

"1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Grandma's English Muffin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour 2 1/4 teaspoons active dry yeast 1/2 tablespoon white sugar 1 teaspoon salt 1/8 teaspoon baking powder 1 cup warm milk 1/4 cup water

Place ingredients in the bread machine pan in the order suggested by themachine's manufacturer. Select the dough cycle.

Divide dough into two unequal parts, and shape into loaves. Place in one9- by 5-inch loaf pan and one 7- by 3-inch loaf pan; non-stick pans arepreferable, but greased and floured normal pans will suffice. Cover, andallow to raise until doubled in size.

Bake at 400 degrees for about 15 minutes. Longer, for a more browned andchewier crust.

This recipe yields 2 loaves.

Comments: Like english muffins, slices of this bread must be toasted totaste right.

Source: "Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5): "10-19-1999 by Joe Comiskey - [email protected]"Yield: "2 loaves"

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Nutr. Assoc. : 0 0 0 0 0 0 0

Grandma's Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup boiling water 2 1/2 tablespoons margarine 1 1/2 teaspoons salt 3 tablespoons honey 1 tablespoon dark unsulphured molasses 1/2 cup oats 1 extra-large egg -- lightly beaten 3 cups bread flour 2 teaspoons yeast

Measure all ingredients into machine according to manufacturer'sdirections. This is a very large loaf. The light setting is recommended.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Greek Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === Dough === 1 1/4 cups water 3 tablespoon olive oil 3 1/2 cups Robin Hood Best for Bread homestyle white flour 3/4 teaspoon salt 1 teaspoon granulated sugar 1 tablespoon chopped fresh rosemary 2 1/4 teaspoons Robin Hood/SAF Perfect Rise Gourmet Yeast === Filling === 1/2 cup chopped pitted kalamata olives 1/4 cup crumbled feta cheese Extra flour for dusting 2 tablespoon Purity Cornmeal -- (optional)

Dough: Add ingredients for dough to machine according to manufacturer s�directions. Select dough cycle. Remove dough to lightly floured board;cover and let rest for 10 minutes.

Knead olives and cheese into dough, adding extra flour if dough becomessticky, 2 to 3 minutes. Shape dough into ball. Place on sheet sprinkledwith cornmeal or greased.

Cover with tea towel. Let rise in warm place (75 to 85 degrees) untildoubled (30 to 45 minutes).

Bake at 400 degrees on lower oven rack for 25 to 30 minutes . Cover top ofloaf with foil during last 15 minutes if becoming too brown. For a crispcrust, brush bread with water during last half of baking time.

Tips: For a beautiful presentation, sprinkle dough with chopped olives,feta and rosemary just before baking. Replace fresh rosemary with 1teaspoon dried if desired. Replace kalamata olives with mixed deli-styleolives.

Comments: For centuries, people of the Mediterranean have relied on therich and intense taste of olives to flavor their delicious cuisine. NowRobin Hood is pleased to bring you a wonderful recipe for Greek Bread --so you can recreate that Southern European flavor right at home.

This tasty recipe combines kalamata olives, crumbled feta cheese and freshrosemary with our Robin Hood Best For Bread Homestyle white flour tocreate an aromatic loaf that has been known to draw crowds as it bakes inthe oven.

It's perfect with hearty pasta dishes or fresh salads. For tastyappetizers, simply spread thick slices with homemade bruschetta topping,or brush lightly with garlic flavoured olive oil and freshly groundpepper, then place under the broiler until lightly toasted.


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Greek Isle Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 1/2 cup water 2 cups white bread flour 3 tablespoon plain yogurt 2 teaspoon dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinch garlic powder 4 teaspoons chopped black olives 1/2 teaspoon sweet basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons pureed cucumber 1/2 teaspoon fast rise yeast (or 1 tspn active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 3/4 cup water 3 cups white bread flour 1/4 cup plain yogurt 1 tablespoon dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1/4 teaspoon garlic powder 2 tablespoons chopped black olives 3/4 teaspoon sweet basil 3/4 teaspoon dill weed 1/4 cup feta cheese

1/4 cup pureed cucumber 3/4 teaspoon fast rise yeast (or 1 1/2 tspns active dry yeast)


Hints: Cucumber should be peeled, seeded, and then pureed. If the fetacheese is packed in water, drain well. Finely chop the black olives.


Comments: Unique is the word for this loaf. Don't let the combination ofingredients scare you off -- the texture created by the feta cheesecombined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It's recommended withchar-grilled marinated lamb chops or your favorite lamb kabobs.


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NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Greek Olive Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoon water 1 tablespoon olive or vegetable oil 3 cups bread flour 2 tablespoon sugar 1 tablespoon salt 1 1/4 tablespoon bread machine yeast 1/2 cup Kalamata or ripe olives -- pitted, and

coarsely chopped

Place the ingredients, except olives, in the bread pan in the orderrecommended by your machine's manufacturer. Process on the appropriatecycle.

Add olives at the raisin/nut signal or 5 to 10 minutes before lastkneading cycle ends.



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Groom's Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 1/2 cups bread flour 1/2 cup whole wheat flour 1/3 cup wheat germ -- toasted 1 tablespoon orange zest -- grated 1 1/2 teaspoons salt 2 tablespoons brown sugar -- dark 4 tablespoons powdered milk 2 tablespoons butter or margarine 1 1/4 cups water -- plus 1 tb 1/2 cup fruits, dried, mixed -- coarsely chopped


possible, adding dried fruit at the beep.


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Hamburger Buns


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 2 tablespoons butter 2 tablespoons sugar 2 teaspoons salt 3 cups bread flour 3 tablespoons dry milk 1 1/2 teaspoons bread machine yeast

Place all ingredients in your machine in the order recommended by yourmachine's manufacturer. Select the Dough cycle and press start. Whencycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Ifdough is too elastic, cover and let rest 10 minutes before shaping.

Divide dough into 9 equal pieces. Form each piece into a smooth ball. Place on large greased baking sheet. Flatten balls into 4-inch rounds;cover. Let rise in warm, draft-free place until doubled in size, 20 to 30minutes. Lightly beat egg white and 1 tablespoon water. Brush on buns. Sprinkle with sesame seed. Bake at 375 for 12 to 15 minutes or untildone.

This recipe yields up to 9 buns.


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Hard Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 2 lb MACHINE === 1 1/2 cups hot water 3 tablespoons butter 2 teaspoons salt 2 tablespoons sugar 5 cups bread flour 1 egg white 2 1/2 teaspoons active dry yeast === FOR BAKING SHEET === 1/4 cup cornmeal === GLAZE === 1/2 cup water 1 teaspoon cornstarch

Please read the following carefully. It requires doing things a littledifferently.

Place all dough ingredients in your machine in the order specified by yourmachine's manufacturer, with the exception of the egg white. To keep theegg white from cooking in the hot water, place it on top of the flour. Make two dents in the flour put the egg white in one and the yeast in theother. Select the dough cycle and press start.

Remove the dough when finished to a floured board. Cover and let rest 10minutes. Divide dough in half and form each half into 9 rolls. Cut into1-inch pieces. Form into smooth balls, flaten and place 3-inches apart ongreased baking sheet(s) that has been sprinkled with cornmeal. Cover andlet rise until doubled. Blend the glaze ingredients together in a smallsauce pot and cook until thickened. Cool slightly.

When ready to bake the rolls, brush each roll with the cornstarch mixture. Slit the tops with a sharp knife, crisscross style. You can also

sprinkle with sesame seeds, poppy seeds, etc. Bake in a 450 degree ovenfor 15 minutes.



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Hawaiian Sweet Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water 5 tablespoons white sugar 3 cups all-purpose flour 3/4 teaspoon salt 2 tablespoons powdered milk 2 tablespoons instant potato flakes 3 teaspoons yeast 1/4 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 eggs 4 tablespoons butter or margarine

Measure ingredients into the bread machine in the order suggested by themachine's manufacturer. Set machine for dough.

Place dough in a 9- by 5-inch loaf pan. Bake in a preheated 350 degreesoven for about 30 minutes. Crust should be golden and bread should soundhollow when thumped.


Comments: Flavorful, light sweet bread that is great by itself, or forfrench toast and summer sandwiches.

Source:

"Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5): "10-19-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Heartland Raisin Nut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 1/2 cups bread flour 1/2 cup whole wheat flour 3 tablespoons wheat germ -- toasted 1 1/2 teaspoons salt 1 tablespoon brown sugar -- dark 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water -- plus 2 tb 1 large egg 1 teaspoon lemon juice 3 tablespoons raisins -- dark 3 tablespoons raisins -- golden 1/3 cup walnuts, chopped -- toasted


possible, adding fruit and nuts at beep.


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Per serving: 2068 Calories (kcal); 34g Total Fat; (14% calories from fat); 73g Protein; 372g Carbohydrate; 249mg Cholesterol; 3523mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Hearty Potato Garlic Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 cup water 2 tablespoon butter or margarine 2 cups Robin Hood Best For Bread homestyle white flour 3/4 cup instant potato flakes 1 1/2 teaspoon salt 1 tablespoon sugar 1 1/2 teaspoon dried dill weed or chives -- optional 1 garlic clove -- crushed (or substitute 1/4 tspn garlic powder) 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Add ingredients to machine according to manufacturer s directions. Select�WHITE cycle.

This recipe yields a 1 lb loaf.

Comments: This Hearty Potato Garlic Bread is a soup lover's best friend. Excellent with creamy clam chowder on a rainy day. We also suggest youserve this bread with your next salmon or seafood salad sandwich. And,because it's a bread machine recipe, there's no kneading, rising orshaping and it takes minutes to prepare.


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Per serving: 256 Calories (kcal); 23g Total Fat; (78% calories from fat); trace Protein; 13g Carbohydrate; 62mg Cholesterol; 3439mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Herb Bubble Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 4 ounces water 4 ounces milk 1 teaspoon salt 1 egg -- beaten 2 tablespoons butter or margarine 1 tablespoon sugar 2 1/2 cups bread flour 2 1/4 teaspoons active dry yeast === HERB MIXTURE === 1/4 cup butter or margarine -- melted 1 teaspoon paprika 1/4 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon dried onion

All ingredients to be at room temperature (70 to 80 degrees). Usebreadmaker's Dough setting

Measure all ingredients for the dough into the bread pan. Select DOUGHsetting. Press START button. When cycle is complete remove dough.

In a small bowl combine Herb Mixture ingredients in the order listed. Preheat oven to 350 degrees. Divide dough into 12 to 16 equal parts androll into balls. Dip each ball into the herb mixture and arrange ingreased loaf pan. Cover with cloth and let rise in a draft-free placeuntil doubled in size (about 30 to 35 minutes). Bake for 25 to 30 minutesor until golden brown.

This recipe yields 12 to 16 rolls.

Source: "Regal Corporation (ABM recipe collection) at http://www.regalware.com"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"

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High Fiber Bran Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water -- (110 degrees) 2 tablespoons powdered milk 2 tablespoons vegetable oil 2 tablespoons molasses 2 tablespoons honey 1 1/2 teaspoons salt 2 1/4 cups whole-wheat flour 1 1/4 cups bread flour 1 cup bran cereal 2 teaspoons active dry yeast

Place ingredients in order indicated by your machine's manufacturer. Select the whole wheat or whole grain setting.



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High Protein Diet Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoon yeast 1/4 cup nonfat dry milk 1 1/4 cup bread flour 1 cup whole wheat flour 1/4 cup soy flour 2 tablespoon wheat germ 1/2 teaspoon salt 1 tablespoon vegetable oil 1 tablespoon honey -- see * Note 1 cup water

* Note: Use the spoon you used for the oil, and the honey won't stick tothe spoon!

Place all ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the White Bread cycle.


Comments: A high fiber, protein-complimented bread developed at CornellUniversity.


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Homemade Wonder Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 1/4 cup warm water -- (110 degrees) 1 tablespoon white sugar 4 cups all-purpose flour 1/4 cup instant potato flakes 1/4 cup powdered milk 2 teaspoons salt 1/4 cup white sugar 2 tablespoons butter or margarine 1 cup warm water -- (110 degrees)

Whisk together the yeast, 1/4 cup warm water and sugar. Allow to sit for15 minutes.

Add ingredients in the order suggested by your machine's manufacturer,including the yeast mixture. Select the basic and light crust setting.


Comments: A white bread recipe without a stong yeast flavor. Proofingthe yeast first eliminates some of the yeast taste from the final product.


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Honey And Flaxseed Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 1 1/2 tablespoons flaxseed or vegetable oil

3 tablespoons honey 1/2 teaspoon liquid lecithin 3 cups whole-wheat flour 1/2 cup whole flaxseed 2 tablespoons gluten flour 3 tablespoons powdered whey 1 1/2 teaspoons fine sea salt 2 teaspoons active dry yeast

Put all the ingredients in the pan of the bread machine in the ordersuggested by the machine's manufacturer. Select Wheat Cycle, and Start.



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Honey And Oats Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons butter 1 cup rolled oats 2 3/4 cups bread flour 1 1/2 teaspoons salt 1 1/2 teaspoons active dry yeast (or 1 package yeast)




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Honey Barley Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons yeast - (to 2 tspns) 1 3/4 cups bread flour 1 1/4 cups whole wheat flour 1/2 cup barley flour 3 tablespoons vital wheat gluten 1/2 teaspoon salt 1/4 cup honey 1 1/2 cups water




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Honey Buttermilk Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons yeast 3 cups bread flour 1 1/2 teaspoons salt 3/4 cup buttermilk 3 teaspoons margarine 3 tablespoons honey 1/2 cup water

Measure all ingredients into machine according to manufacturer'sdirections. Push start.


For Rolls: Let the machine do the work through the MANUAL method (orDOUGH cycle). Then knead again adding some flour if the dough is sticky. Shape into rolls and allow to rise until doubled in bulk. Bake at 375degrees until lightly browned. You may use an egg wash and sprinkle withseeds of our choice; sesame or caraway.


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Honey Cornmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1/2 cup buttermilk -- room temperature 1/3 cup water 2 tablespoon honey 2 teaspoon butter or margarine 2 cups Robin Hood Best For Bread homestyle white flour 1/3 cup Purity cornmeal 1 teaspoon salt 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 3/4 cup buttermilk -- room temperature 1/2 cup water 3 tablespoon honey 1 tablespoon butter or margarine 3 cups Robin Hood Best For Bread homestyle white flour 1/2 cup Purity cornmeal 1 1/2 teaspoon salt 1 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast



Comments: Cornmeal is a New World grain, part of the indigenous cuisineof the Americas. New Englanders, Southerners, Basque mountaineers andnorthern Italians have enjoyed breads made with cornmeal for hundreds ofyears. Now it's your turn. The soft honeycombed texture and creamy-goldcolor is delightful.


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Honey Graham Granola Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 2/3 cups bread flour 1/3 cup whole wheat flour 1/2 cup granola 1 1/2 teaspoons salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 1/4 cups water 1/4 cup honey 1 teaspoon lemon juice

Place all ingredients in machine and push start! Not recommended for timed

cycle.


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Honey Mustard Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 1/2 cup water 1 1/2 cups white bread flour 1/2 cup wheat bread flour 2 teaspoons dry milk 2 1/2 tablespoons honey 1/2 teaspoon salt 1/4 cup canned low-salt chicken broth 1 2/3 tablespoons gourmet mustard 1 teaspoon dried chives 1 teaspoon fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 3/4 cup water 2 cups white bread flour 1 cup wheat bread flour 1 tablespoon dry milk 1/4 cup honey 1 teaspoon salt 1/2 cup canned low-salt chicken broth 2 1/2 tablespoons gourmet mustard 2 teaspoons dried chives 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)



Hints: Grey Poupon Country Dijon Mustard is good in this recipe, butexperiment with different brands. DO NOT USE DRY MUSTARD!


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NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Honey Nut Oatmeal Sourdough Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 3/4 cup healthy active sourdough starter 3/8 cup water 1 1/2 tablespoons walnut oil 3 tablespoons honey 3/4 teaspoon salt 2/3 cup quick-cooking oats 3 cups bread flour 1 1/2 teaspoons active dry yeast 1/2 cup chopped walnuts

Place all ingredients (except walnuts) in your machine in the orderrecommended by your machine's manufacturer. Select the French orBasic/White cycle and press start. During the last 10 minutes drop in thewalnuts. If your machine has an add-in beep add them at that time.



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Honey Nut Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 2/3 cups bread flour

1/3 cup whole wheat flour 3 tablespoons wheat germ -- toasted 1 1/2 teaspoons salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water -- plus 1 tb 1/4 cup honey 1 teaspoon lemon juice 1/2 cup walnuts, chopped -- toasted


possible, adding nuts at the beep. Not recommended for use with timer.


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Honey Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1 cup warm water 1/4 cup honey 2 tablespoons vegetable oil 3 cups bread flour 1/2 cup oatmeal -- not quick-cook 1 teaspoon salt 2 teaspoons bread machine yeast

Combine ingredients in breadmaker per your manufacturer's instructions. Select "Basic/White" bread setting; crust color as desired.



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Honey Oatmeal Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup bread flour 1 1/4 cups whole-wheat flour 1/4 cup rolled oats 1/8 cup wheat germ 2 tablespoons honey 7/8 cup milk 1/2 cup water 1 teaspoon salt 1 tablespoon butter 1/4 ounce active dry yeast

Place ingredients in the bread machine pan in the order suggested bythemachine's manufacturer. Select the multigrain setting, and pressstart.



Yield: "1 loaf"

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Honey Of An Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 tablespoon vegetable oil 1/4 cup honey 1 teaspoon salt 1/2 cup rolled oats 2 cups bread flour 1 teaspoon active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select Light Crust or Basic setting. Start.



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Honey Wheat n' Oat Bread�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 egg -- beaten 1/2 cup water 1 tablespoon butter or margarine 1 tablespoon honey 1 cup Robin Hood Best For Bread whole wheat flour 2/3 cup Robin Hood Best For Bread homestyle white flour 1/3 cup Robin Hood or Old Mill oats 1 teaspoon salt 1/4 teaspoon cinnamon 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 egg -- beaten 1 cup water 2 tablespoon butter or margarine 2 tablespoon honey 1 1/2 cups Robin Hood Best For Bread whole wheat flour 1 cup Robin Hood Best For Bread homestyle white flour 1/2 cup Robin Hood or Old Mill oats 1 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select WHOLE WHEAT or WHITE cycle.


Comments: An old favourite with a twist. This recipe combines thenatural goodness of wheat with the irresistible taste of honey.


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Per serving: 634 Calories (kcal); 43g Total Fat; (59% calories from fat); 12g Protein; 55g Carbohydrate; 467mg Cholesterol; 5272mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3

1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Honey White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup milk 3 tablespoons unsalted butter or margarine -- melted 2 tablespoons honey 3 cups bread flour 3/4 teaspoon salt 3/4 teaspoon vitamin C powder 3/4 teaspoon ground ginger 1 1/2 teaspoons active dry yeast

Assemble ingredients in the order suggested in your bread machine'smanual. Select the Basic Bread cycle.



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Honey Whole Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups warm water -- (110 degrees) 3 tablespoons honey 1/3 teaspoon salt 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 2 tablespoons vegetable oil 1 1/2 teaspoons active dry yeast

Add ingredients according to the manufacturer's directions to your breadmachine. Use the wheat bread cycle and light color setting.



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Honey Whole Wheat II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 tablespoons butter 1 1/2 teaspoons salt 3 1/2 tablespoons honey 1 tablespoon steel-cut oats 2 tablespoons wheat germ 2 tablespoons gluten 1 cup water 2 tablespoons powdered buttermilk 1 extra-large egg 2 1/2 teaspoons yeast 1 1/4 cups whole wheat flour 2 cups unbleached white flour




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Hot Cross Buns


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup milk 1/4 cup shortening (i substituted applesauce) 1 tablespoon sugar 1 1/2 teaspoon salt 1/2 cup water 1 egg 1/2 teaspoon cinnamon 3 cup flour 1 package yeast (i used 1/2 tb. instant active) -----frosting----- 4 teaspoon milk 1 cup confectioners' sugar 1/4 teaspoon vanilla

Do on dough cycle letting rest for 15 mins after kneading.

Shape into rolls and let rise. Bake at 400 for 20 minutes.

NOTE: If I remember right I think I used all the called for liquid. But hold back a quarter cup of the water and add only if needed. Makes 18.


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Hot Jalape o Bread�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon shredded Monterey Jack cheese 1 package yeast - (5/16 oz) 1 tablespoon sugar 1 cup unbleached flour 1 teaspoon salt 1 cup bread flour 7/8 cup water 2 tablespoons chopped jalape o peppers -- or less to taste�

Put all ingredients, in the order given, into the bread pan, select WHITEbread and push Start.


Warning -- this bread is hot! Use fewer jalape os for a milder bread. It�makes deliciously unusual sandwiches. The wild, spicy flavor contrastswell with cheese and cucumbers, cold roast beef, and chicken.

Source: "Southern U.S. Cuisine (ABM Collection) at http://southernfood.about.com"S(Formatted for MC5):


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Indian Naan


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 2 cups bread flour 1 teaspoon salt 1/2 cup water -- plus 1 tablespoon water 2 tablespoons clarified butter Additional clarified butter -- for dipping

Place yeast, flour, salt, water, and clarified butter in bread machine panin the order recommended by the machine's manufacturer. Select doughsetting.

At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes.

Place a 13- by 9-inch baking pan on the bottom of the oven. Preheat ovento 500 degrees.

On a lightly floured work surface, cut dough into four equal parts. Witha lightly floured rolling pin, roll each piece to a 1/4-inch thickfree-form circle. Cover with a clean kitchen cloth, and let rest 20minutes.

Lightly sprinkle tops with flour, and roll out as thin as possible. Placeone naan face down on preheated baking pan. Bake 60 seconds. Remove fromoven. It will still be white, although it may have a couple brown spotslike a flour tortilla. Place on a large plate, and cover with a cleankitchen cloth to keep warm.

Continue baking remaining naan. Eat warm, dipped in or drizzled withclarified butter.

This recipe yields 4 naan.

Comments: Naan, a white flour flat bread from India, is traditionallymade in a brick and clay tandoor oven. Wrap seasoned grilled meats,seafood, or vegetables with pieces of naan. Naan should be servedimmediately after preparing.


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Irish Soda Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water -- (110 degrees) 2 tablespoons butter or margarine 2 tablespoons white sugar 1 teaspoon salt 4 1/4 cups bread flour 2 tablespoons powdered milk 3 teaspoons caraway seeds 2 teaspoons active dry yeast 2/3 cup raisins

Add ingredients in order suggested by your machine's manufacturer. Selectfruit bread or basic bread setting. Add raisins when indicated by yourmanufacturer.


Comments: Irish Soda Bread for the bread machine. This recipe makes awonderfully tasty loaf.

Source: "Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5):


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Per serving: 2721 Calories (kcal); 39g Total Fat; (12% calories from fat); 82g Protein; 511g Carbohydrate; 78mg Cholesterol; 2464mg SodiumFood Exchanges: 28 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Irish Soda Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cup water 3 cup bread flour 1 tablespoon sugar 1 1/2 teaspoons salt 2 tablespoon butter 2 tablespoon dried buttermilk 1/4 teaspoon baking soda 1 tablespoon caraway seed 1 cup raisins 2 teaspoons active dry yeast




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Per serving: 2274 Calories (kcal); 33g Total Fat; (12% calories from fat); 64g Protein; 439g Carbohydrate; 72mg Cholesterol; 3863mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 7 1/2 Fruit; 5 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Italian Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 3 cup bread flour 2 tablespoon sugar 2 tablespoon butter (sweet -- at room temp) 1 cup less 1 T hot water 2 stiffly beaten egg whites

Be sure to use "crisp" bread setting and add the egg whites after the rest

of the ingredients are moist. Let me know how it turns out! Formatted by Elaine Radis

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Per serving: 100 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

Italian Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast - (1/4 oz)

3 cups bread flour 2 tablespoons white sugar 2 tablespoons butter or margarine -- softened 1 cup less 1 tablespoon hot water 2 stiffly beaten egg whites

Add ingredients according to the manufacturer's directions. Be sure touse "crisp" bread setting and add the egg whites after the rest of theingredients are moist.



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Italian Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups tepid water 3 cups bread flour 1/2 cup shredded pepperjack cheese 2 teaspoons Italian seasoning 1 teaspoon freshly-ground black pepper 2 tablespoons powdered cheese (found in mac and cheese dinners) 2 tablespoons brown sugar 1 1/2 teaspoons salt 2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Select White Bread or Basic cycle. Start.



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Italian Cracked Wheat And Pepper Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 1/2 cups bread flour 3/4 cup cracked wheat 1 1/2 tablespoons sugar 3 tablespoons wheat germ 3/4 teaspoon coarsely-cracked black pepper 1 1/2 teaspoons salt 1 1/2 tablespoons olive oil 1 1/4 cups water




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Food Exchanges: 17 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Italian Garlic/Pepper Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cup water 1 1/4 teaspoon salt 1 teaspoon sugar 3 cup bread flour 2 1/2 teaspoon yeast 1/2 teaspoon garlic powder -- (or to taste) 1/2 teaspoon very coarsely ground pepper (or to taste) 1/2 cup parmesan cheese -- up to 1 c

Add the final three ingredients as late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process.

Cut in 1/2 inch squares

I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe fro Italian bread in "The Bread Machine Cookbook" (#1) and added the garlic and pepper.

Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe.

Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL '93

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Food Exchanges: 20 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Italian Herb Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup warm water -- (110 degrees) 1 3/4 cups bread flour 2 teaspoons dry milk 2 teaspoons white sugar 1 teaspoon salt 1 tablespoon grated Parmesan cheese 1 1/2 teaspoons Italian seasoning 1 1/2 tablespoons butter or margarine 1 1/4 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommendedby the machine's manufacturer. Select the Medium Crust and Basic/WhiteBread settings, and press Start.


Comments: A nice texture and flavor, great with any Italian food. Grillwith a little butter and garlic for garlic bread.


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Jalape o Bread�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups warm water -- (110 degrees) 1 teaspoon salt 2 tablespoons white sugar 1/2 cup sharp Cheddar or Monterey Jack cheese -- room temperature 5 1/2 tablespoons chopped jalape o peppers� 3 cups bread flour 1/2 tablespoon active dry yeast

Add ingredients according to the bread machine manufacturer's directions. Set your machine on regular basic bread.



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Per serving: 1511 Calories (kcal); 7g Total Fat; (4% calories from fat); 52g Protein; 302g Carbohydrate; 0mg Cholesterol; 2151mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Jalape o Corn Bread�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1/2 cup warm water -- (110 degrees) 1 tablespoon butter or margarine 1 1/3 cups bread flour 1/2 cup corn meal 1 tablespoon white sugar 1 teaspoon salt

3/4 cup frozen whole kernal corn -- thawed 3 teaspoons chopped jalape o peppers - (to 4 tspns)�

Place ingredients in bread machine pan in the order recommended by themachine's manufacturer. Add the peppers and whole kernal corn during theraisin mode if your bread machine has one. Select basic bread setting. Start.


Comments: The crunch of corn meal mixed with the bite of jalape o�peppers. Just right for a fiesta.


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Janice's Sweet Rolls For Abm


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cup all purpose flour 1 teaspoon salt 2 tablespoon shortening 8 tablespoon dry milk powder 1 md egg--slightly beaten 1/2 cup sugar 12 ounce water 2 1/2 teaspoon yeast--active dry *

Add to the breadmachine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleischmann yeast, increase the amount by 1 teaspoonful! Run this on your dough cycle. After

completion they can be finished one of several ways. One is to take a

pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot.

Another method is to roll out to about the size of a cookie sheet, spread

butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should get enough for about 3 9" round or sq. pans. I cover the bottom of pans lightly with melted butter--just a small amt! Allow room for them to double in size! Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF and place rolls in off oven). Let rise till very light and double in bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper. (Do not use towels as they stick!!) Bake in preheated oven at

375 degrees for about 20 mins. Remove from pan at once.

Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll. DO NOT use too much butter as

they will not rise enough!

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Per serving: 51 Calories (kcal); 2g Total Fat; (36% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 179mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Jelly Doughnuts


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup milk -- (110 degrees) 1/4 cup water -- (110 degrees), plus 1 tablespoon water -- (110 degrees)

1 egg -- beaten 3 tablespoons butter or margarine -- melted 3/4 cup white sugar 4 1/2 cups bread flour 1 teaspoon salt 1 1/2 teaspoons ground nutmeg 1 tablespoon active dry yeast 3/4 cup jam or jelly Oil -- for frying

In a bread machine pan add the milk, water, beaten egg, melted butter,sugar, bread flour, salt, nutmeg, and yeast in the order recommended bythe machine's manufacturer. Set machine to the sweet dough cycle. Oncecycle is completed, turn dough out onto a floured board and let rest forten minutes.

Roll dough out to 1/4-inch thickness. With floured cookie cutter, cutinto 2 1/2-inch rounds. Place 1/2 teaspoon jam or jelly in center of halfof the rounds. Moisten edges with cold water; top with the remainingrounds, pinch edges together firmly. Place sealed doughnuts on an greasedbaking sheet. Cover and let rise until doubled in a warm place, about 45minutes.

Heat oil in deep fryer to 375 degrees. Fry one layer of doughnuts at atime. Turn doughnuts as they rise to the surface until golden brown,about 2 to 3 minutes. Remove from oil, being careful not to pokedoughnuts. Drain onto paper towels.

This recipe yields 24 doughnuts.


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Julia's Hot Cross Buns



-------- ------------ -------------------------------- 3/8 cup milk 3/8 cup water 1 egg 1 teaspoon salt 1/3 cup white sugar 4 tablespoons butter or margarine 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon orange peel 3 cups bread flour 1 1/2 teaspoons active dry yeast 1/2 cup raisins -- (optional) === ICING === 3/4 cup confectioners' sugar 1 tablespoon water

Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine,cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of thebread machine. Select the Dough setting, and Start.

Form into 15 rolls. Place into a greased 13- by 9-inch pan. Let rise forone hour. Bake at 375 degrees for 20 to 25 minutes. Cool.

Make icing with confectioners' sugar and 1 tablespoon water. Drizzle overbuns in the shape of cross.

This recipe yields 15 buns.


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Per serving: 150 Calories (kcal); 4g Total Fat; (24% calories from fat); 4g Protein; 24g Carbohydrate; 22mg Cholesterol; 182mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Kahlua And Cream Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/8 cup kahlua liqueur

1/4 cup water 1 can nonfat evaporated milk - (5 oz) 1 teaspoon salt 1 1/2 teaspoons vegetable oil 3 cups bread flour 2 tablespoons brown sugar 1 teaspoon active dry yeast 1/4 cup miniature chocolate chips

Place all ingredients, except for the semi-sweet chocolate chips, into thebread machine in the proper order for your machine. Use dough cycle.

At end of dough cycle, remove dough, and place on lightly-floured board. Cover and let rest for 10 minutes to relax the gluten.

Roll out dough into a rectangle, sprinkle with miniature chocolate chips,and roll up into a loaf. Place dough into greased loaf pan, cover and letrise for 45 minutes.

Slash loaf with a razor or a lame. Bake in preheated 375 degree oven for25 to 30 minutes. Remove loaf onto a cake rack and let cool.



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Kathryn's Killer Cinnamon Rolls

Recipe By :Jeanette BellamyServing Size : 16 Preparation Time :0:00Categories : Breads/Rolls Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Cinnamon Sunrise bread mix 2 tablespoons butter 1/4 cup sugar

2 teaspoons cinnamon

Follow directions on box for mixing and select dough cycle on breadmachine. While dough is kneading and rising in the bread machine, mixsugar and cinnamon in a bowl.

When dough cycle is complete take dough out of machine onto a lightlyfloured surface (pastry board). With a lightly floured rolling pin, rolldough into a 13- by 9-inch rectangle. Spread butter over dough and thensprinkle with cinnamon and sugar mixture. Roll dough beginning at the13-inch side and pinch ends.

After dough has been rolled, divide into 16 rolls. (I fold roll in half,cut, then divide each half again to get equal pieces.) Set 8 pieces into9-inch round cake pans. You will have 2 cake pans. Cover with pastrycloth (I use an old sheet, cut up) in a non-drafty place until they doublein size, approximately 45 to 60 minutes. (I set mine in an oven that wasprewarmed for 5 minutes at 250, then turned off).

When double in size, bake at 350 degrees for 20 minutes or until lightlybrowned. Turn onto plate and put on icing.


Comments: Serve to the family and wait for the compliments that are sureto come!

Source: "Eagle Mills Bread Mix Products (ABM recipe library) at http://www.eaglemills.com"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"

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Per serving: 26 Calories (kcal); 1g Total Fat; (49% calories from fat); trace Protein; 3g Carbohydrate; 4mg Cholesterol; 15mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Jeanette Bellamy received Second Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Mar-Jun 1999 period. Nutr. Assoc. : 0 0 0 0

Kathy G.'s Vienna Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cup water

1 tablespoon vegetable oil 1 1/2 teaspoon sugar 3/4 teaspoon salt 3 cup bread flour 3 tablespoon nonfat dry milk 2 teaspoons active dry yeast (or 1 1/2 tspns SAF instant yeast)




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Per serving: 1734 Calories (kcal); 21g Total Fat; (11% calories from fat); 60g Protein; 319g Carbohydrate; 4mg Cholesterol; 1740mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Lemon Poppy Seed Gluten-Free Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 large eggs -- see * Note 9 ounces lukewarm water -- (90 to 95 degrees) (1 cup plus 2 tablespoons) 4 tablespoons melted butter or canola oil (do not use margarine) 2 teaspoons lemon extract (gluten-free) 2 cups white rice flour 3/4 cup potato starch flour 1/4 cup tapioca flour 2/3 cup non-fat dry milk 3 tablespoons sugar 1 tablespoon xanthan gum 1 tablespoon poppy seed 1 1/2 teaspoons salt 1 tablespoon Red Star active dry yeast

* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of wateror enough to fill measuring cup to the 1 3/4 cup marking.

In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter oroil and lemon extract with a wire whisk or fork. Pour mixture into breadpan.


Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneadingaction begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture willnot form into a ball of dough, but will be a thick batter that will takeon a swirled appearance on top after about 10 minutes of mixing. Aftermixing, the bread maker will then go through the rise cycles and be baked.




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Lemonade Bread



2 1/2 teaspoons active dry yeast 1 3/4 cups bread flour -- plus 2 tablespoons bread flour 1 1/2 cups whole wheat flour 1 1/4 teaspoons salt 1 1/2 tablespoons sugar 1 1/2 tablespoons vegetable oil 1/4 cup frozen lemonade concentrate -- thawed




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Nutr. Assoc. : 0 0 0 0 0 0 0 0

Light Oat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons margarine 1 teaspoon salt 3 cups all-purpose flour 1/2 cup rolled oats 2 tablespoons brown sugar 1 1/2 teaspoons yeast

Add ingredients to bread machine pan in order recommended by yourmachine's manufacturer. Use regular light setting.


Source:

"Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"S(Formatted for MC5): "10-19-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0

Light Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 3/4 cup water 1 tablespoon oil 1 tablespoon molasses 1 1/2 cups Robin Hood Best For Bread homestyle white flour 1/2 cup rye flour 1 teaspoon caraway seeds 2 teaspoon Purity cornmeal 1/2 teaspoon salt 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/3 cups water 2 tablespoon oil 1 1/2 tablespoon molasses 2 2/3 cups Robin Hood Best For Bread homestyle white flour 1 cup rye flour 1 1/2 teaspoon caraway seeds 1 tablespoon Purity cornmeal 1 teaspoon salt 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast


Quick Note: Decrease yeast slightly for a denser texture.


Comments: Enjoy plain or add caraway seeds to suit your taste. Thislight rye has a lighter than usual texture, making it a perfect partnerfor shaved smoked meat. And depending on whether you add seeds or herbs,you can save the bread crusts (provided there are any left over) and crushinto bread crumbs.


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Per serving: 1058 Calories (kcal); 44g Total Fat; (36% calories from fat); 15g Protein; 157g Carbohydrate; 0mg Cholesterol; 3237mg SodiumFood Exchanges: 8 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Light Wheat Deep Dish Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup olive oil 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons bread machine yeast


Preheat oven to 450 degrees. Grease a 12-inch deep-dish pan with oliveoil or spray it with a cooking spray. After dough has risen one time,roll or hand stretch the dough into a circle so that it will completelycover the bottom of the pan. Pull the dough up around the edges of thepan so that a slight lip is formed. Cover the pan with a towel and letthe dough rise in a warm place for about 30 minutes. While the dough isrising, prepare your toppings and grate your cheese; set aside.





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Per serving: 1856 Calories (kcal); 61g Total Fat; (28% calories from fat); 51g Protein; 285g Carbohydrate; 0mg Cholesterol; 1088mg SodiumFood Exchanges: 19 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Lipton Onion Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water 1 package Lipton onion soup mix 3 cups bread flour 3 teaspoons yeast

Measure the water into the machine, add the package of dry soup mix, thenmeasure in the flour and yeast. Select basic white bread cycle. Selectstart.


Comments: This is very easy to make and the house smells great whileyou're doing it! The bread should be excellent for roast beef sandwiches. Watch the doughball as it kneads to be sure the moisture content is rightin your machine.

Source: "Linda Caldwell on the www.prodigy.net Food BB"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Maple Prune Nut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water -- plus 2 tablespoons water 1 tablespoon butter 1 teaspoon salt 1 teaspoon maple extract, not syrup 2 1/4 cups bread flour 3/4 cup whole-wheat flour 1/3 cup walnuts -- toasted 1/3 cup chopped pitted prunes 3 tablespoons dry milk 4 teaspoons sugar 2 teaspoons bread machine yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Maple Syrup Spice Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE 1 1/2 lb LOAF === 1/2 cup raisins 3/4 cup milk 1/2 tablespoon maple syrup 2 tablespoons butter 1 egg 2 1/2 cups bread flour -- plus 2 tablespoons bread flour 1/4 cup powdered sugar 1 tablespoon grated dried orange peel 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 1/2 teaspoons yeast

Add all ingredients according to manufacturer's directions. You may addraisins after the beep if you machine allows it.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Mexican Sunset Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 3 1/3 cups bread flour 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/2 tablespoons taco mix 3 tablespoons chunky salsa 1/2 cup sour cream 1 tablespoon dried cilantro 1 1/2 teaspoons active dry yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Mexican Thin Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup water 1 tablespoon olive oil 1/4 teaspoon salt

1 clove minced garlic 1 teaspoon minced jalape o� 1/2 teaspoon red pepper flakes 1 tablespoon chopped cilantro 2 cups bread flour 1 teaspoon bread machine yeast








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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Michell Jenny's Challah


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7/8 cup water 1/2 tablespoon salt 1/4 cup honey 2 eggs 1/4 cup butter or margarine -- melted 4 cups all-purpose flour 2 teaspoons yeast

Place water, salt, honey, eggs, melted butter or margarine, flour, andyeast in order given into the bread machine. Set the machine to Doughcycle, and start.

Remove dough from the machine after first rising. Divide dough into threeor four equal pieces. Braid the pieces, and tuck the ends under. Placeon a greased baking tray. This bread can also be made in a 9- by 5-inchgreased loaf pan. Allow to rise until doubled in size.

Bake at 350 degrees for 35 to 45 minutes. Bread is done when the crust isgolden brown.



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Nutr. Assoc. : 0 0 0 0 0 0 0

Middle America Raisin Nut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water -- plus 2 tablespoons water 1 tablespoon butter 1 whole egg 1 teaspoon lemon juice 1 1/2 teaspoons salt 1 tablespoon brown sugar 2 1/2 cups bread flour 1/2 cup whole-wheat flour 3 tablespoons wheat germ -- toasted 4 tablespoons powdered milk 2 1/2 teaspoons active dry yeast 1/3 cup raisins 1/3 cup walnuts -- chopped

Place all ingredients (except the raisins and walnuts) in your machine inthe order specified by your machine's manufacturer. Select thebasic/white cycle and press start. If your basic/white cycle doesn't havean add ingredients beep, use the cycle that does or turn on the addingredients beep. Otherwise add the raisins and walnuts during the last10 to 15 minutes of the final knead cycle.



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Per serving: 2306 Calories (kcal); 58g Total Fat; (22% calories from fat); 84g Protein; 372g Carbohydrate; 249mg Cholesterol; 3524mg SodiumFood Exchanges: 21 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Millet Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 1 1/2 cups bread flour

1 1/2 cups whole wheat flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 tablespoons oil 1/2 cup millet 2 1/2 tablespoons flax seeds 3 teaspoons active dry yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Mixed Fruit Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons butter 3 1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast (or 2 1/2 tspns bread machine yeast) 1 1/4 cups mixed dried fruit 1/2 cup chopped nuts


Add fruit and nuts 15 minutes after starting.



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Per serving: 2953 Calories (kcal); 76g Total Fat; (22% calories from fat); 82g Protein; 495g Carbohydrate; 78mg Cholesterol; 4615mg SodiumFood Exchanges: 25 Grain(Starch); 2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 12 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Mocha Java Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water -- (110 degrees) 1 3/4 cups bread flour 1 tablespoon dry milk 1 teaspoon salt 1 1/2 tablespoons butter 1/4 cup rye flour 2 tablespoons brown sugar 1 egg 1 tablespoon instant mocha coffee mix 1/4 cup pecans or almonds 2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select white bread setting. Start.

To bake bread in oven: Select dough or manual cycle. Once cycle iscomplete, shape dough and place in a greased loaf pan. Allow to rise in awarm spot until doubled in size. Bake in a preheated 350 degree oven for35 to 45 minutes or until a thermometer inserted in the center of the loafreads 200 degrees.


Comments: This bread is the perfect accompaniment to a strong cup ofcoffee. Spread with cream cheese to start the day off right!


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Molasses Oat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1/2 cup rolled oats 1 1/2 teaspoons salt 1 tablespoon brown sugar -- dark 2 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water -- plus 2 tb 2 tablespoons molasses 1 teaspoon lemon juice

Place all ingredients in machine and push start! Not recommended for use with timer.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Mom's Hazel Nut Special


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 tablespoon active dry yeast 1 1/4 cups bread flour 1 cup whole wheat flour 1 tablespoon gluten flour -- (optional) 1 1/8 cups warm water -- (110 degrees) 1 tablespoon sesame seeds 1 1/2 tablespoons sunflower seeds 2 tablespoons chopped filberts 1 tablespoon white sugar 1 1/2 tablespoons vegetable oil 2/3 teaspoon salt

Follow the directions for your bread machine, but do not reserve the nutsfor later; add them at the beginning for better flavor.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Monkey Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 3 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon salt 1/4 cup white sugar 2 tablespoons butter or margarine -- softened 1 cup water 1 cup butter or margarine 1 cup brown sugar 1 cup raisins or currants

Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoonsbutter and water into the bread pan in the order that is recommended forthe bread maker. Make sure that no liquid comes in contact with theyeast. Select dough cycle and press start.

When dough is complete, place dough on floured surface and knead 10 to 12times.

In a medium saucepan on low heat, melt one cup of butter, stir in brownsugar and raisins (1/4 cup of chopped nuts is good too). Stir untilsmooth. Remove from heat.

Cut dough into 1-inch chunks. Drop one chunk at a time into the buttersugar mixture. Thoroughly coat dough pieces, then layer them loosely in agreased Bundt or tube pan, staggering layers so you're plopping each doughchunk over a space between two below. Let rise in a warm, draft-free spotuntil dough is just over the top of the pan, 15 to 20 minutes.

Bake in a preheated 375 degree oven for 20 to 25 minutes or until goldenbrown. Remove from oven, place a plate face down in top of the pan and,using oven mitts to hold plate on pan, turn over both until bread slidesout onto plate. Serve warm.


Comments: Here is a recipe for a bread machine, though it can easily bedone in the conventional, muscle building way. You use the dough onlysetting and do the rest by hand. For machines that do 1 1/2 to 2 poundcapacity.


Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Muesli Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg -- beaten 1 cup water 2 tablespoon butter 2 tablespoon honey 1 1/2 cups Robin Hood Best for Bread multigrain blend 1 cup Robin Hood Best for Bread homestyle white flour 1/2 cup Robin Hood or Old Mill oats 1 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast 2 tablespoon dried cranberries 2 tablespoon raisins 2 tablespoon sunflower seeds

Add ingredients to machine according to manufacturer's directions. Addcranberries, raisins and seeds at "Add ingredients" signal or with otherdry ingredients. Select Whole Wheat cycle.


Tip: For shaped loaves, simply prepare the dough in the bread machine,then shape, cover with tea towel and let rise until doubled (40 to 60minutes). Finish baking in conventional oven at 375 degrees. Time willdepend on size of loaves.

Bake three 5- by 2 1/2- by 2-inch mini loaves for 20 minutes; or one 9- by5-inch loaf for 30 minutes. For soft-sided dinner rolls, shape into 16balls. Place in greased 9-inch square pan. Bake for 18 to 23 minutes.

Comments: Muesli Bread is filled with the wholesome goodness of driedcranberries, raisins, and sunflower seeds plus our Robin Hood Best forBread Multigrain Blend and Homestyle white flours. Use Robin Hood/SAF

Perfect Rise Gourmet Yeast for ideal results.

Tempt your family with the wonderful aroma as it bakes in your breadmachine or oven. Then serve up toasted slices spread with honey butterfor breakfast. Or serve at lunchtime with a selection of garden freshsalads.


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Per serving: 558 Calories (kcal); 36g Total Fat; (55% calories from fat); 11g Protein; 54g Carbohydrate; 249mg Cholesterol; 2966mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Multi-Grain & Nut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cup bread flour 1 cup whole wheat flour 3 tablespoon rye flour 3 tablespoon yellow cornmeal 1/3 cup rolled oats 3 tablespoon quaker multi-grain 2 tablespoon oat flour 3 tablespoon wheat germ (honey crunch) 1 cup water 1/2 cup milk or cottage cheese 1 1/2 tablespoon vegetable oil 3 tablespoon honey 1/2 teaspoon salt 1 1/2 tablespoon vital gluten 1 1/2 teaspoon yeast -----add when dough formed----- 1/4 cup walnuts(or other) -- chopped 1/4 cup sunflower seeds 1 tablespoon sesame seeds 1 tablespoon poppy seeds 1/4 cup carrots -- grated (optional)

Add everything (except the seeds and nuts) to breadbaker in the order appropriate for your machine. I have Panasonic and use VARIETY Cycle which

allows me to take the dough out, work with it, then put it back(minus the blade-VERY IMPORTANT) to continue to bake. If you don't have this feature,

you can just set it to a dough cycle and finish baking manually. The important thing with this bread is that you have to add the seeds and nuts

separately because of the large qty, otherwise they will fly around the machine and make a mess. **For the Panasonic, on the Variety Cycle, it will beep after about 2 hrs. and 20 min. (and will indicate 1:55 on machine). When it beeps, take dough out and put on a floured surface. Also

TAKE DOUGH BLADE OUT OF BUCKET. Add the seeds & nuts, carrots too if desired. (Raisins can also be added as well). Work it into the dough, so it is spread fairly evenly. Put back in bucket, and press START. *** You can also roll out dough, place ingredients on top and then roll up the dough, tucking under the ends.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Multi-Grain And More Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 1 1/4 cup white bread flour 1/4 cup wheat bread flour 1 tablespoon dry milk

1 teaspoon salt 1 tablespoon butter 1/4 cup seven-grain rolled cereal 2 tablespoon wheat germ 1 tablespoon oat bran 1 tablespoon cracked wheat 1 1/2 tablespoon honey 1 teaspoon fast rise or machine yeast (or 1 1/2 tspns active dry yeast)

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Regular, Rapid, or Delayed cycle.

Hints: Any unsweetened multi-grain cereal should work in this bread. Foraccent and crunch, sprinkle a few oats on top after the final rise, justbefore baking.


Comments: Packed with good-for-you stuff! All those grains give it afull, rich flavor -- and enough body to stick to your ribs. If you wantthe benefits of cereal and the timeliness of toast, this is the bread foryou.


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NOTES : Recipe originally from "Electric Bread" Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Multi-Grain Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 1 teaspoon salt 1 teaspoon white vinegar 1 tablespoon oil

1 tablespoon honey 1 3/4 cups bread flour 3/4 cup stone-ground whole-wheat flour 1/2 cup 7-grain or 10-grain cereal -- see * Note 2 teaspoons brown sugar - (packed) 1 1/2 teaspoons active dry yeast

* Note: 7-grain and 10-grain cereals can be found in health food storesas well as in the health food sections of major supermarkets.

Hint: If your breadmaker does not have a whole wheat setting, use thebasic or normal setting. Allow machine to mix and knead for 15 minutes;press Stop and then press Start again. The extra kneading will produce abetter structure.

For best results, all ingredients should be at room temperature (70 to 80degrees). Measure ingredients into bread pan in the order suggested inyour owner's manual. Select the Whole Wheat or Basic setting. PressStart. When machine signals that bread is done, press Stop; remove breadfrom pan. Cool on wire rack.


Source: "Regal Corporation (ABM recipe collection) at http://www.regalware.com"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Multigrain Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/3 cups water 2 tablespoons honey 1 tablespoon butter 1 teaspoon salt

2 cups bread flour 3/4 cup whole-wheat flour 1/3 cup toasted rolled oats -- see * Note 3 tablespoons dry milk 3 tablespoons cornmeal 3 tablespoons wheat germ -- toasted 2 teaspoons bread machine yeast

* Note: To toast rolled oats, spread the oats on an ungreased bakingsheet and bake in a 350 degree oven for 10 to 15 minutes or until goldenbrown.


Comments: The flours in this recipe will vary in water absorption and soyou may need to add more flour or water to get the right consistancy.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Multigrain Raisin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 cup water 1 tablespoon butter or margarine 2 tablespoon honey 1 cup Robin Hood Best For Bread homestyle white flour 1 cup Robin Hood Best For Bread multigrain blend 1 teaspoon salt 3/4 teaspoon cinnamon

3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast 1/2 cup raisins === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/4 cups water 2 tablespoon butter or margarine 3 tablespoon honey 1 1/2 cups Robin Hood Best For Bread homestyle white flour 1 1/3 cups Robin Hood Best For Bread multigrain blend 1 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast 3/4 cup raisins

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select WHITE or WHOLE WHEAT cycle.


Comments: If you haven't already tried the wonderful, nutty taste ofmultigrain bread, then whip up a batch of our Multigrain Raisin Breadtoday. This bread machine loaf takes only minutes to prepare. And you'lllove the delicious combination of spicy cinnamon, juicy raisins and RobinHood Best For Bread Multigrain Blend Flour -- a unique blend of premiumquality white and whole wheat flours, cracked wheat, cracked rye and wholeflax.

Multigrain Raisin Bread is great for anyone who eats breakfast on the run. Simply toast a couple of slices, spread with butter or jam, then off yougo. For a quick lunch, raisin-lovers will enjoy thick slices spread withpeanut butter and served with a glass of cold milk.


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Per serving: 1181 Calories (kcal); 35g Total Fat; (24% calories from fat); 7g Protein; 234g Carbohydrate; 93mg Cholesterol; 5724mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 9 1/2 Fruit; 7 Fat; 6 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Mustard Wheat Rye Sandwich Bread

Recipe By :n/aServing Size : 0 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water -- (110 degrees) 1/2 cup Dijon mustard 2 tablespoons olive oil 1 1/2 tablespoons molasses 2 cups unbleached white flour 2/3 cup rye flour 2/3 cup whole-wheat flour 1 1/2 tablespoons gluten 2 1/2 teaspoons active dry yeast

Place all the ingredients in the bread machine pan in the order suggestedby the machine's manufacturer. Select Basic or White Bread setting, andstart the machine.


Comments: This is a great sandwich bread. Makes a great grilled cheeseor Rueben sandwich.


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Naan


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 3/4 cup plain yogurt 2 tablespoons butter 3 cups all-purpose flour 1/2 tablespoon sugar

1/2 teaspoon salt 1 1/2 teaspoons yeast

Place all of the ingredients in your machine in the order specified byyour machine's manufacturer. Select the dough or manual cycle and pressstart.

When the cycle is complete, remove dough from machine and divide into 12parts. Preheat oven to 500. Roll each part into a small circle (about 8"diameter) and place on greased pizza or other baking pan. Bake at 475 for15 to 20 minutes.

This recipe yields 12 naan.


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New York Rye


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water -- plus 2 tablespoons water 1 tablespoon oil 1 1/2 tablespoons honey 3/4 teaspoon salt 2 teaspoons caraway seed 1 cup rye flour 1 3/4 cups bread flour 3 tablespoons vital wheat gluten 3 tablespoons dry milk 1 1/2 teaspoons bread machine yeast




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Per serving: 1588 Calories (kcal); 27g Total Fat; (15% calories from fat); 47g Protein; 292g Carbohydrate; 23mg Cholesterol; 1708mg SodiumFood Exchanges: 17 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

No-Fat Bagels For Breadmachine


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 3/4 cup warm water -- 110 deg 3 cup flour 1 egg white 1 1/2 water

Place yeast and flour to bread pan of machine. Add egg white and warm water. Program for Manual, White Bread and press start. Allow bread to knead two times and then remove from pan.

Shaping Bagels: Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover

and let rise 20 minutes.

In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and simmer for 5 minutes turning once. Drain. Beat egg white and water together lightly. Brush bagels with egg white and water glaze. For variety

sprinkle with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375 deg oven 30 mins. or until brown. Makes 6.

Adapted from: No Salt No Sugar No Fat Cookbook.

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Oat 'n' Honey Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup buttermilk 1 egg 1/4 cup warm water -- (110 degrees) 2 tablespoons honey 1 1/2 cups whole-wheat flour 1 1/2 cups all-purpose flour 1/2 cup quick cooking oats 2 tablespoons vegetable oil 1 1/2 teaspoons salt 1 1/2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by themachine's manufacturer. Use the the Light Crust or Whole Wheat settings. Start the machine.



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Protein; 350g Carbohydrate; 196mg Cholesterol; 3531mg SodiumFood Exchanges: 20 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Oat Bran Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water -- (110 degrees) 2 tablespoons butter or margarine 2 1/2 cups bread flour 1/4 cup oat bran 2 tablespoons honey 1 teaspoon salt 1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Select the Dough setting, and Start.

After the dough has risen once, remove it from the machine. Knead it afew times, and then shape into a loaf. Place in a greased 9- by 5-inchloaf pan. Allow to rise until doubled in bulk.

Bake at 350 degrees for 35 to 40 minutes, or until done. Alternatively,choose the Basic or White Bread setting, and Start.



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Nutr. Assoc. : 0 0 0 0 0 0 0

Oat/Carrot Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cup water 2 1/2 tablespoon applesauce 1/4 cup sugar (I use fructose) 1/4 cup gluten 1 teaspoon salt 2/3 cup oat bran 2/3 cup oats 2/3 cup oat flour 1 1/2 cup bread flour 1/2 cup whole wheat flour 1/4 cup nonfat dry milk 1/3 cup shredded carrots 1 1/2 teaspoon cinnamon 1/3 cup sunflower seeds 2 1/2 teaspoon yeast

Place in pan according to custom. Press start

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Per serving: 1973 Calories (kcal); 41g Total Fat; (17% calories from fat); 87g Protein; 346g Carbohydrate; 6mg Cholesterol; 2336mg SodiumFood Exchanges: 21 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 3 cups bread flour 2 tablespoons honey 1 1/2 tablespoons powdered milk 1 1/2 teaspoons salt 1/2 cup quick-cooking oats 2 tablespoons butter or margarine 3 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommendedby the machine's manufacturer. Select White Bread setting, and Start.



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Oatmeal Molasses Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast - (1/4 oz) 1 cup quick-cooking oats 3 cups bread flour 1 teaspoon salt 1/2 cup molasses 1 tablespoon vegetable oil 1 1/4 cups warm water -- plus 1 tablespoon warm water 1/4 cup honey

Place ingredients in the pan of the bread machine in the order suggested

by the machine's manufacturer. Select White Bread setting, and Start.



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Oatmeal-Buttermilk Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup buttermilk 1/2 cup warm water 1 beaten egg 2 tablespoons vegetable oil or butter 3 tablespoons dark brown sugar (or use honey, white sugar or maple sugar) 1/2 cup Quaker oats 3 1/4 cups white bread flour 1 tablespoon enhancer 1 1/4 teaspoons salt 1 1/2 teaspoons SAF instant yeast (or 2 tspns active dry yeast)


Watch dough if you bake in the machine; it will be a lid-thumper.

Oven baking: Form one large loaf (12- by 4-inch) or two smaller ones (9-by 5- inch), slash 3 times. Rise to almost double volume. Use nonsticksprayed plastic wrap to cover rising dough. You could also divide thisinto 24 rolls baked on sheet or in muffin cups.

Bake in 350 degree oven for 35 to 40 minutes until golden. Coolcompletely before slicing. Excellent toasted.


Comments: The aroma from baking bread with dark brown sugar or maplesugar is wonderful; try it at least once.


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Old Fashion Molasses Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 5/8 cups water 4 cups bread flour 3 tablespoons butter or margarine 2 tablespoons dry milk 1/3 cup molasses 3 teaspoons active dry yeast 2 teaspoons salt

Place ingredients in the bread machine pan in the order suggested by themachine's manufacturer. Select Dough or White Bread setting, and thenStart.

If the dough does not form a ball on the paddle, add 1 tablespoon of flourat a time until the ball forms. Allow machine to complete selected cycle.

To bake conventionally, remove the dough from the bread machine pan afterthe Dough cycle has completed. Shape into a loaf, and place in a greased9- by 5-inch loaf pan. Let rise until doubled. Bake at 350 degrees forabout 40 minutes.


Comments: Old fashioned New England flavor using a bread machine! Youcan mix the bread in the machine then bake it in the regular oven usingyour favorite pans.


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Old Fashioned Cinnamon Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 3/4 cup milk 3 tablespoons water 1 large egg 1/4 cup buter 3/4 teaspoon salt 3 1/3 cups bread flour 3 tablespoons sugar 2 teaspoons bread machine yeast === FILLING === 1/2 cup toasted nuts -- chopped 1/4 cup brown sugar - (packed) 1 1/4 teaspoons ground cinnamon 2 tablespoons butter === GLAZE === 3/4 cup powdered sugar 1/2 teaspoon vanilla extract 4 teaspoons milk

Add dough ingredients to the bread machine pan in the order suggested byyour manufacturer. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly flouredsurface. If necessary, knead in enough flour to make dough easy tohandle. If dough is too elastic, cover and let rest for 10 minutes beforeshaping. Meanwhile, for filling, mix together the nuts, brown sugar,cinnamon and butter.

Divide dough in half. Roll half of dough into a 9- by 8-inch rectangle. Spread with half of the filling mixture. Beginning at long end, roll uptightly like a jelly roll. Pinch seam to seal. With sharp knife, cutinto 6 equal slices. Repeat with remaining dough and filling. Place allthe rolls, cut-sides up, into one greased 9- by 9- by 2-inch baking pan.

Cover dough and let rise in a warm, draft-free place until almost doubledin size, 20 to 30 minutes. Bake rolls at 350 degrees for 25 to 30 minutesor until done. Cool slightly; remove from pan. Drizzle Glaze over warmrolls. Serve warm.



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Per serving: 214 Calories (kcal); 4g Total Fat; (14% calories from fat); 6g Protein; 39g Carbohydrate; 23mg Cholesterol; 167mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Old-Fashioned Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----one pound loaf----- 3/4 cup water 1 1/2 tablespoon canola oil 1 1/2 tablespoon maple syrup 1 2/3 cup unbleached all-purpose flour 1/3 cup whole wheat flour 2 tablespoon powdered milk 1 teaspoon fine sea salt 1 1/2 teaspoon active dry yeast

Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients

first and liquids last. Select Basic Wheat cycle, LIGHT SETTING (or the equivalent setting for your machine. Push Start.

Recipe from The Breadman's Healthy Bread Book by George Burnett.

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Olive Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 3 1/2 cups bread flour 2 tablespoons dry milk 1 tablespoon sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 1/2 cup whole stuffed green olives 3/4 cup whole pitted black olives 1/4 cup crumbled blue cheese 2 teaspoons active dry yeast





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Olive Oil Garlic Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1 1/2 teaspoons salt 1 tablespoon sugar 1 cup water 1/4 cup garlic olive oil (see below)

Place all ingredients in machine and push start! To make Garlic Olive Oil: 1/3 cup peeled garlic cloves, slightly crushed 1 cup extra-virgin olive oil To make the garlic olive oil, heat the extra-virgin olive oil in a small, heavy-bottomed saucepan over medium heat. When the oil begins to smoke, remove from heat immediately and let cool for 10 minutes. Add the prepared garlic cloves. Let steep for at least six hours at room temperature. Remove garlic cloves from oil and discard. Store any unused garlic oil in the refrigerator for up to seven days.


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Onion Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 3/4 cup water 2 cups white bread flour 1 1/2 tablespoons dry milk 1 1/2 tablespoons brown sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup dried onions 1/2 tablespoon onion paste -- see * Note 1/2 teaspoon freshly-ground black pepper 1/2 teaspoon poppy seeds 1 teaspoon fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/4 cups water 3 1/4 cups white bread flour 2 tablespoons dry milk 2 tablespoons brown sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 cup dried onions 1 tablespoon onion paste 1 teaspoon freshly-ground black pepper 1 teaspoon poppy seeds 1 1/2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

* Note: If you can't find onion paste in a tube, you may substitute onionpowder. Substitute 1/4 teaspoon for the regular loaf and 1/3 teaspoon forthe large loaf. Onion salt will not work.

Follow the instructions for your particular brand of bread baking machine. This recipe can be baked with the regular or rapid bake cycles.


Source: "Southern U.S. Cuisine (ABM recipe link) at

http://southernfood.about.com"S(Formatted for MC5): "10-16-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Onion Egg Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 3 tablespoons onion flakes -- dehydrated 1 1/2 teaspoons poppy seeds 1 teaspoon salt 1 tablespoon sugar 4 tablespoons powdered milk 2 tablespoons butter or margarine 1 cup water 1 large egg 1 teaspoon lemon juice

Place all ingredients in machine as directed by your machine's manufacturer and push start. This recipe should not be used on the timed cycle due to it's perishable ingredients.


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Onion Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 1 1/4 cups water 1 egg -- beaten 2 tablespoon butter 4 cups Robin Hood Best For Bread homestyle white flour 2 tablespoon granulated sugar 1 1/4 teaspoon salt 1 1/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === FILLING === 1 cup chopped onion 1 tablespoon vegetable oil

Dough: Add dough ingredients to machine according to manufacturer s�directions. Select DOUGH Cycle.

Filling: Saute onions in oil until golden. Remove from heat; let cool. When dough cycle is complete, remove dough to floured surface. Cover andlet rest 5 minutes.

Reserve 2 tablespoons of onions for topping. Knead remaining onions intodough, adding more flour if dough becomes sticky.

Divide dough into 12 pieces. Shape into balls. Place on greased bakingsheet. Sprinkle with reserved onion mixture. Cover with tea towel. Letrise in warm place (75 to 85 degrees) until doubled (30 to 45 minutes).

Bake at 375 degrees on lower oven rack for 15 to 20 minutes. Cool on wireracks.

This recipe yields 12 rolls. (For 24 rolls, simply double allingredients.)

Comments: It's time to pull out the barbecue and prepare for a season ofdelicious grilling. Juicy steaks; grilled vegetables; hamburgers; hotdogs. With so many tantalizing possibilities, Robin Hood is delighted to

bring you a savoury recipe for Onion Rolls -- the perfect complement toall your BBQ favourites.

Simply prepare the dough in your bread machine using our Robin Hood Bestfor Bread Homestyle white flour and Robin Hood/SAF Perfect Rise GourmetYeast. From there, add onions, shape into rolls and bake in your oven. It's that easy.

Here's a tip: Shape dough as for hamburger and hot dog buns and bake asdirected. Fill with the usual fare, or make your own gourmet sandwichesby BBQ-ing your favourite veggies -- red and green peppers, eggplant,zucchini, mushrooms -- then serve on toasted Onion Rolls.


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Onion Soup Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups buttermilk 2 tablespoons unsulphured molasses 2 tablespoons unsalted butter 1 packet dehydrated onion soup - (1.5 to 2.5 oz) 2 cups unbleached all purpose four -- see * Note 1/2 cup cornmeal 1 dash salt 1 1/2 teaspoons active dry yeast

* Note: This recipe may need up to 1 cup flour extra to get the rightconsistency of dough.




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Onion Walnut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 3 cups bread flour 2 tablespoons dry milk 1 tablespoon sugar 1 1/2 teaspoons salt 2 tablespoons walnut oil 1/3 cup 100% whole wheat cereal 2 1/2 tablespoons toasted dried onions 1 tablespoon dried parsley 1 1/4 cups walnuts -- coarsely chopped 2 1/2 teaspoons active dry yeast




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Food Exchanges: 21 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Onion, Garlic And Herb Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1/3 cup chopped onion 1 garlic clove -- minced 2 teaspoon butter or margarine 3/4 cup water -- plus 2 tablespoons water 2 teaspoon minced fresh herbs 2 cups Robin Hood Best for Bread homestyle white flour 2 teaspoon granulated sugar 1 teaspoon salt 3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 2/3 cup chopped onion 2 garlic cloves -- minced 1 tablespoon butter or margarine 1 cup water -- plus 2 tablespoons water 1 tablespoon fresh herbs -- minced 3 cups Robin Hood Best for Bread homestyle white flour 1 tablespoon granulated sugar 1 1/2 teaspoon salt 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Saut the onions and garlic in butter or margarine until tender. Cool to�room temperature. Add to bread machine, along with other ingredients inthe order recommended by your machine's manufacturer. Select Basic WhiteCycle.

Tips: Try fresh thyme, basil, rosemary or oregano. Replace fresh herbswith dried: 3/4 teaspoon for small loaf or 1 teaspoon for large.


Comments: The month of October brings Hallowe'en and another deliciousbread machine recipe from Robin Hood. A hearty bread that's perfect forfall (or anytime of the year!), Onion, Garlic and Herb bread is onefavourite that's sure to keep the vampires away, and have your littlegoblins asking for a second slice!

Made with Robin Hood Best for Bread Homestyle white flour, Onion, Garlicand Herb bread combines the perfect amount of onion, garlic and freshherbs. As the perfect complement to your favourite dishes of the season,Onion, Garlic and Herb bread is also a tasty treat on its own or warmedand served with butter. But no matter how you serve it, Onion, Garlic andHerb bread doesn't stand a ghost of a chance of staying around very long!


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Onion, Garlic, Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water -- plus 1 tablespoon warm water 3 cups bread flour 2 tablespoons powdered milk 2 tablespoons white sugar 1 1/2 teaspoons salt 2 tablespoons butter or margarine 2 teaspoons active dry yeast 2 teaspoons garlic powder 3 tablespoons onion flakes 1 cup shredded sharp Cheddar cheese

Add water, flour, powdered milk, sugar, salt, butter or margarine andyeast into bread machine in the order suggested by your machine'smanufacturer. Set for basic cycle with the light crust.

When alert sounds or when indicated by your manufacturer add the garlicpowder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakesover dough.

Enjoy hot and fresh bread.



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Orange Breakfast Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 large orange 1/3 cup honey 1 tablespoon vegetable oil 2 cups bread flour 1 cup whole-wheat flour 1 teaspoon salt 2 teaspoons bread machine yeast === FILLING === 3/4 cup brown sugar 3/4 cup dried cranberries 1 teaspoon ground cardamom

Peel the zest from the orange, and place in a blender. Discard the whitepart of the peel. Discard any seeds. Cut the orange into chunks, and addto the blender. Blend for 30 seconds or so, a little chunky is fine.

Place all of the dough ingredients into your machine in the orderspecified by your machine's manufacturer. Select the dough cycle andpress start. Adjust consistency with orange juice or flour as needed toachieve a soft pliable dough.

When dough cycle is complete divide dough into 2 pieces. Roll each pieceout to a thickness of 1/4 inch. Sprinkle with one half of the brownsugar, cardamom, and dried cranberries. Roll up dough with filling

inside, and slice 1 to 2 inches thick.

Place rolls on a baking sheet coated with non-stick spray. Allow to risein a warm spot for approximately 1 hour. Bake in a preheated 375 degreeoven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.

This recipe yields about 12 rolls.


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Orange Coconut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 2 3/4 cups bread flour 2 tablespoons gluten 1 package orange gelatin - (4 oz) 2/3 cup shredded coconut 2/3 cup shredded raw carrot 1 tablespoon freshly-grated orange peel 1 tablespoon butter 1 cup very warm water -- plus 1 tablespoon very warm water




"1 loaf"

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Orange Pull Aparts


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup milk 1 egg 1 grated rind from one orange 1 juice of one orange Water -- as needed 2 1/4 cups all-purpose flour 3 tablespoons white sugar 2 1/4 teaspoons active dry yeast 1 teaspoon salt 2 tablespoons butter or margarine 1/2 teaspoon ground cinnamon Melted butter or margarine White sugar Confectioners' sugar Orange juice

In a one cup measure combine the milk, eggs, grated orange rind, juicefrom one orange, and enough water to equal one cup. Place intobreadmaker. Add the flour, sugar, yeast, salt, butter or margarine, andcinnamon to the breadmaker and turn machine onto dough cycle.

When cycle is complete, divide the dough into 20 equal portions and rollinto balls. Dip balls into melted butter and then into white sugar. Place in greased bundt pan. Let rise for 35 to 45 minutes.

Bake in a preheated 375 degree oven for 25 to 30 minutes. Let cool for 5minutes then remove from pan. If desired, glaze with a mixture ofconfectioners' sugar and orange juice.

This recipe yields 1 twenty-section ring.

Source: "Bread Recipe.Com (ABM recipe collection) at

http://www.breadrecipe.com"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"

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Per serving: 68 Calories (kcal); 2g Total Fat; (21% calories from fat); 2g Protein; 11g Carbohydrate; 13mg Cholesterol; 123mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Outback Steakhouse Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water 2 tablespoons butter -- softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons active dry yeast 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal for dusting

Place all ingredients in your machine in the order specified by yourmachine's manufacturer. Select the dough cycle and press start.

When the dough cycle is complete. Remove dough ball from the pan andpunch it down and divide it into 8 even portions (divide dough in half,divide those halves in half, and then once more). Form the portions intotubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle theentire surface of the loaves with cornmeal and place them on a cookiesheet, or two. Cover the cookie sheet(s) with plastic wrap and let thedough rise once more for another hour in a warm location. Meanwhile,preheat the oven to 350 degrees.

Uncover the dough and bake it for 20 to 24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm witha sharp bread knife and butter on the side. If you want whipped butter,like you get at the restaurant, just use an electric mixer on high speedto whip some butter until it's fluffy.

This recipe yields 8 single-serving loaves.

Comments: It is normal for this dough to be a bit tacky and to seemsomewhat thin. Just be sure to add plenty of flour to your hands and worksurface when working with the dough to prevent sticking. If you are ableto find caramel color, you can use that rather than the food coloringformula described in the recipe. Just measure 1 tablespoon of caramelcolor into the dough mixture where the recipe uses food coloring andwater.


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Per serving: 309 Calories (kcal); 4g Total Fat; (11% calories from fat); 8g Protein; 63g Carbohydrate; 8mg Cholesterol; 301mg SodiumFood Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Outrageously Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon yeast 1/2 cup oats 3 cup bread flour 1/2 tablespoon salt 1 1/2 tablespoon dry milk 2 tablespoon oil 2 tablespoon honey 1 1/4 cup water

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start.

For added texture, add oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of

th loaf after the final rise.

Tried this one yesterday, and not only was it good, it is GONE! I subbed applesauce for the fat with no problems. I've got a loaf working now, also

subbing whole-wheat flour for part of the white and with 1/2 c sprouted wheat added.

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Per serving: 94 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 16g Carbohydrate; trace Cholesterol; 136mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Panettone


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup milk -- plus 2 tablespoons milk 1 large egg 3 tablespoons butter 3 cups bread flour 1 1/2 teaspoons sugar 1 teaspoon salt 1 cup candied fruit 3/4 teaspoon anise seeds -- crushed 2 teaspoons active dry yeast




Yield: "1 loaf"

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Per serving: 197 Calories (kcal); 5g Total Fat; (21% calories from fat); 6g Protein; 33g Carbohydrate; 26mg Cholesterol; 234mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Panettone II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water -- plus 2 tablespoons water 1/4 cup margarine or butter 1 egg 1 1/2 teaspoons vanilla extract 3 1/4 cups bread flour 2 tablespoons white sugar 2 tablespoons powdered milk 1 1/2 teaspoons salt 2 teaspoons bread machine yeast 1/2 cup chopped mixed dried fruit

Place ingredients in bread machine in order directed by your machine'smanufacturer. Select Sweet or Basic/White bread cycle and use the Mediumor Light crust color. Do not use the delay cycles.

If applicable add the chopped fruit when the raisin or nut signal startsor 5 to 10 minutes before the last kneading cycle ends.



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Food Exchanges: 22 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Parmesan Focaccia Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups warm water -- (110 degrees), plus 1 tablespoon warm water -- (110 degrees) 1 teaspoon white sugar 1 teaspoon salt 4 1/4 cups bread flour 1 teaspoon lecithin 3 teaspoons bread machine yeast 4 teaspoons olive oil 4 teaspoons dried oregano 1/4 cup olive oil - (to 1/2 cup) 1/4 cup grated parmesan cheese - (to 1/2 cup)

Place ingredients in the bread machine in the order suggested by themachine's manufacturer. Select Dough setting, and Start.

When the dough has risen once in the breadmaker, transfer it into anoiled, 8-inch, round baking tin. Allow to rise until doubled in bulk. Poke it all over with your finger, right to the bottom of the tin. Allowto rest for another five or ten minutes.

Pour olive oil over the top of the loaf, and sprinkle with parmesancheese. Bake at 400 degrees in center of oven for approximately 20minutes, until golden.

This recipe yields 1 round loaf.

Comments: A delicious savory round loaf, with parmesan and olive oil.


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Food Exchanges: 29 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Parmesan Thin Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup water 1 tablespoon olive oil 1/4 teaspoon salt 1/2 cup freshly-grated parmesan cheese 2 cups bread flour 1 teaspoon bread machine yeast








S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 pizza"

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Peach Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 tablespoons apricot nectar 3 tablespoons peach yogurt 5 tablespoons shredded carrots 1 teaspoon lemon juice 2 teaspoons oil 1 1/2 tablespoons honey 3/4 teaspoon salt 2 cups bread flour 1 1/4 teaspoons active dry yeast




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Per serving: 1286 Calories (kcal); 15g Total Fat; (10% calories from fat); 37g Protein; 249g Carbohydrate; 6mg Cholesterol; 1643mg SodiumFood Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Peanut Butter And Jelly Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 1/2 tablespoons vegetable oil 1/2 cup peanut butter 1/2 cup jelly 1 tablespoon white sugar 1 teaspoon salt 1 cup whole-wheat flour 2 cups bread flour 1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Select a Sweet, Raisin, or Basic setting. Start.


Comments: Kids and kids-at-heart love this! Make sure to use jelly, thesugar content in jam will hinder the success of this recipe.


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Peanut Butter Bread



Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups all-purpose flour 1 1/2 cups water 2/3 cup peanut butter 5 tablespoons brown sugar 2 teaspoons salt 3 1/2 teaspoons active dry yeast

Place ingredients in the bread machine pan in the order suggested by themachine's manufacturer. This Bread can be made with the White, Rapid, orDelay bake cycles. Select one, and Start.


Comments: This is a great snack bread made in the bread machine. Spreadwith jam or honey and serve as an after school treat. You can use yourfavorite style of peanut butter with this one.


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Peanut Butter Snack Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup milk -- plus 2 tablespoons milk 2 tablespoons peanut butter 1 egg 3 cups bread flour 2 tablespoons sugar 3/4 teaspoon salt

1 teaspoon active dry yeast or bread machine yeast 3/4 cup chopped peanuts




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Pepper Corn Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 1/3 cups bread flour 2 tablespoons dry milk 1 1/2 tablespoons dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 2 teaspoons seasoned pepper 1/3 cup corn meal 1 3/4 teaspoons active dry yeast



Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"S(Formatted for MC5): "10-23-1999 by Joe Comiskey - [email protected]"

Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Pepper Twists


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water 2 tablespoons oil 1/3 cup cilantro leaves - (packed) 1 1/2 teaspoons salt 1/2 cup cornmeal 2 1/4 cups flour 1 1/2 teaspoons sugar 2 teaspoons yeast === FILLING === 16 ounces refried beans 16 ounces black olives -- drained 4 1/2 ounces green chiles -- chopped 1/2 cup salsa 8 ounces Monterey Jack cheese -- shredded

Add all ingredients (except cilantro) in order as directed bymanufacturer. Program for dough cycle. After second kneading cycle, addthe cilantro. While dough is rising prepare the filling.

When dough is finished, transfer to a lightly oiled work surface. Dividethe dough in half. Working with one half at a time, roll it into a 15- by10-inch rectangle. Transfer the rectangle to a lightly greased cookiesheet.

Divide the rectangle into thirds, each 10 by 5 inches. Working on themiddle third of the dough, and leaving 1-inch of space at each end, layeron half the beans, half the olives, half the chilies, half the salsa andthen half the cheese.

Using a rolling pizza wheel or a sharp knife, make 6 evenly space5-inch-long cuts in the dough, cutting from the edge of one side of theunfilled sides just to where the filling starts. Repeat with the otherunfilled side. Fold the small piece of dough at each end of the filling,

tucking them underneath the dough on the opposite side. Repeat the entireprocess with the other piece of dough.

Tent the twists with lightly greased plastic wrap and set them aside torise for 1 hour. Bake the twists in a preheated 375 degree oven for 30minutes.

Remove the twists from the oven, transfer them to a wire rack, and allowthem to cool for 10 minutes before cutting.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Pepper-Sweet Corn Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoon oil 1/2 cup water 1 egg 1/2 cup cooked corn kernels 1 cup chopped red bell pepper 1 teaspoon paprika 1 teaspoon salt 1/3 cup cornmeal 2 cup bread flour 1 1/2 teaspoon quick rising yeast

All ingredients should be at room temperature. Place in pan in ordersuggested by machine's manual.

Because the moisture content of vegetables varies a lot, it is importantto watch the amount of liquid used. Keep this rule in mind; Do not addany extra liquid until the machine has kneaded long enough to extractliquid from the vegetables. At first, the dough appears dry, evencrumbly, but it is easy to see the vegetables begin to release their

moisture and the dough ball form. If a soft, round, slightly tacky ballhas not formed near the end of kneading, more liquid can be added onetablespoon at a time.



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Per serving: 1511 Calories (kcal); 38g Total Fat; (22% calories from fat); 44g Protein; 246g Carbohydrate; 187mg Cholesterol; 2201mg SodiumFood Exchanges: 16 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Pepperoni Pizza Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/8 cups water 3 cups bread flour 2 tablespoons powdered milk 2 tablespoons white sugar 1 1/2 tablespoons salt 2 tablespoons butter 1/2 cup chopped pepperoni 1/3 cup shredded mozzarella 1 tablespoon grated Parmesan cheese 1/3 cup drained canned mushrooms 1/4 cup dried onion flakes 3/4 teaspoon garlic powder 2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select basic bread setting. Start.

To bake bread in oven, select dough or manual cycle. Once cycle iscomplete, shape dough and place in a greased loaf pan. Allow to rise in awarm spot until doubled in size.

Bake in a preheated 350 degree oven for 35 to 45 minutes or until athermometer inserted in the center of the loaf reads 200 degrees.


Comments: This is a great treat! Very different from the usualbread-machine breads! It is perfect served fresh and warm or toasted andthen broiled with a little mozzarella cheese.


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Pepperoni Pretzels


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 1 egg yolk -- room temperature 1 teaspoon lemon juice 1 tablespoon oil 2 tablespoons sugar 1 teaspoon salt 1/8 teaspoon white pepper 3 1/2 cups bread flour 1 cup chopped pepperoni 2 tablespoons grated Parmesan cheese 1 tablespoon active dry yeast === GLAZE === 1 egg white 1 tablespoon water === TOPPINGS === 1 tablespoon kosher salt 1 tablespoon sesame seeds


On a lightly floured surface cut dough into pieces. Roll each piece intoa 16-inch rope. Cross ends of the rope to make a loop; twist the crossedends once and fold across the loop.

Place on a greased baking sheet 1 1/2 inches apart. Brush with glaze andsprinkle with topping. Bake at 375 degrees 15 to 20 minutes or untildone.



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Perfect Thin Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup water 1 tablespoon olive oil 1/4 teaspoon salt 2 cups bread flour 1 teaspoon bread machine yeast



After the dough has risen one time, roll it out on a lighly floured orcornmealed surface or hand stretch until a nice circle is formed. It maynever be a perfect circle but that is just part of homemade pizza. Dust

the dough with flour or cornmeal only as needed to prevent sticking. Laythe dough on your prepared pan or peel. Pull the dough up around theedges of the pan so that a slight lip is formed, and crimp the edges.





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Pesto Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 1 teaspoon salt 1 1/2 teaspoons sugar 1 cup water 1/4 cup pesto 1 teaspoon lemon juice


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Per serving: 1536 Calories (kcal); 7g Total Fat; (4% calories from fat); 53g Protein; 308g Carbohydrate; 0mg Cholesterol; 2152mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Pete's Delightful Delicious Apple Pie Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----recipe # 1----- 3 tablespoon brown sugar 1 teaspoon sea salt 3/4 cup buttermilk 6 teaspoon apple juice concentrate 1 1/2 tablespoon butter -- or margarine 3/4 cup plain sliced canned apples cut up 1 1/2 teaspoon cinnamon 1/2 tablespoon dough enhancer 3 1/2 cup better for bread flour 2 teaspoon active dry yeast -----second version----- 3 tablespoon brown sugar 1 teaspoon sea salt 1 cup buttermilk 1/4 cup apple juice concentrate 1 1/2 tablespoon butter -- or margarine 1 cup fresh apple cut up 1 1/2 teaspoon cinnamon 1/2 tablespoon dough enhancer 3 1/2 cup better for bread flour 2 teaspoon active dry yeast

OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE

Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading.

PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED RIGHT. I checked it about three times.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Picante Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cup pace picante sauce 2 cup bread flour 1/2 cup cornmeal 1 1/2 teaspoon yeast

Place ingredients in breadmaker per machine's instructions.

Try this if you like spicy taste, almost no fat and no cholesterol. I use

Pace medium picante, it's GREAT! ~-Susan Sanford. Posted on Bread & Pizza,

2/16/93. Formatted for MM by Joyce Burton, PDPP83A.

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Pina Colada Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup canned crushed pineapple in juice 3 tablespoons rum 3/4 cup warm water -- (110 degrees) 2 tablespoons butter or margarine -- softened 3 1/4 cups all-purpose flour 1/2 cup shredded coconut -- toasted 2 tablespoons white sugar 1 teaspoon salt 1 3/4 teaspoons active dry yeast

Place all ingredients in bread pan in order suggested by the machine'smanufacturer. Select sweet or quick bread baking cycle



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Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Pine Nut Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === DOUGH === 2/3 cup milk 1 tablespoon honey 1 whole egg 3 tablespoons butter 3 cups bread flour 3/4 teaspoon salt 2 teaspoons bread machine yeast === FILLING === 2/3 cup pine nuts, almonds, or walnuts 1/2 cup grated parmesan cheese 1/3 cup chopped parsley 3 tablespoons butter -- melted === WASH === 1 egg white 1 tablespoon water

Place all dough ingredients in your machine in the order recommended byyour machine's manufacturer. Select the Dough cycle and press start. When cycle is complete, remove dough from machine and punch down. Coverand let rest for 10 minutes.

Meanwhile, for filling, in a small mixing bowl stir together the pine nutsor almonds or walnuts, parmesan cheese, and parsley. Set aside.

Grease baking sheets. Divide dough in half. On a lightly flouredsurface, roll half of the dough into a 12 1/3- by 12-inch rectangle. Brush with half of the melted butter; sprinkle with half of the filling. Starting from a long side, roll up jelly-roll style; seal edge. Cut intonine 1 1/2-inch thick slices. Place them on the baking sheet seam-sidedown. Let rest 5 minutes. Using a wooden spoon handle, press center ofeach slice lengthwise to make a deep crease. Repeat with remaining dough,butter and filling.

In a small mixing bowl combine egg white and water. Brush mixture on tothe tops of the rolls. Let rolls rise in a warm place for 30 minutes oruntil almost doubled. Bake in a 375 degree oven for about 15 minutes oruntil golden brown. Serve Warm.



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Pineapple Cranberry Bread

Recipe By :"The Bread Machine Cookbook," Donna GermanServing Size : 8 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tsp yeast 3 c flour 1 c oats 1/2 tsp salt 2 tbsp butter 2/3 c crushed pineapple 1 c cranberry juice -----optional ingredients----- add at beep chopped nuts dried cranberries

Put all ingredients in bread machine and turn on.

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Per serving: 305 Calories (kcal); 5g Total Fat; (14% calories from fat); 9g Protein; 57g Carbohydrate; 8mg Cholesterol; 165mg SodiumFood Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Pizza

Recipe By :Robin Hood MultifoodsServing Size : 0 Preparation Time :0:00Categories : Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 3/4 cup water 1 tablespoon olive or vegetable oil 1 teaspoon salt 1 teaspoon sugar 2 cups Robin Hood Best For Bread homestyle white flour 2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/2 cups water 2 tablespoon olive or vegetable oil 2 teaspoon salt 2 teaspoon sugar 4 cups Robin Hood Best For Bread homestyle white flour 4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select WHITE DOUGH cycle. When Dough cycle is complete,remove to floured surface. Cover with plastic wrap; let rest 5 minutes.

Press small or 1/2 large batch into 14-inch pizza pan. Repeat with restof large batch to make 2 crusts. Spread with sauce and toppings (seebelow).

Bake at 425 degrees for about 20 minutes, or until crust is crisp andbrowned.

Topping: For each pizza, spread 3/4 cup pizza or pasta sauce over crust. Top with 3/4 cup of each: sliced peppers, mushrooms, onion and pepperoni. Add 1/2 cup sliced black olives and softened sun-dried tomatoes. Sprinklewith 1/4 cup Parmesan cheese and 1 1/2 cups shredded mozzarella cheese.

Quick Note: Replace 1 cup of homestyle white flour with Robin Hood BestFor Bread whole wheat flour. For a thick crust let rise about 30 minutesbefore topping. Vary toppings to suit your own personal taste.

Comments: Everybody loves pizza. It's sinfully delicious when servedpiping hot from the oven. And, you can dress it up and dress it down tosuit your palate. So, the question is, what can we do to pizza thathasn't already been done? Pizza Pretzels. They're a great littlealternative to traditional squares or wedges. And they look terrific on a

party tray. Simply make a ring so that the dough overlaps by half. Then,take the ends across the opposite side of the ring and press the overlaptogether. It's that simple.


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Pizza Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water -- (80 degrees), plus 2 tablespoons warm water 1 teaspoon lemon juice 4 teaspoons oil 1 tablespoon sugar 1 teaspoon salt 1 tablespoon dry milk 2 1/4 cups bread flour 1 1/2 teaspoons dried pizza seasoning 1 1/4 teaspoons active dry yeast




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Pizza Bread II

Recipe By :Melissa LeinartServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills San Francisco Sourdough mix 1 cup shredded mozzarella cheese 1 cup thinly-sliced pepperoni 1/4 cup tomato sauce

Add Eagle Mills bread mix and water to bread machine as instructed onpackage. Add remaining ingredients on top. Use "regular" or "basic"setting. Do NOT use delayed cycle.


Comments: Add a salad and eat as a hearty main course meal.


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Per serving: 379 Calories (kcal); 28g Total Fat; (66% calories from fat); 25g Protein; 7g Carbohydrate; 101mg Cholesterol; 841mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : Melissa Leinart received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Feb-Mar 1998 period. Nutr. Assoc. : 0 0 0 0

Pizza Dough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package dry yeast 3 cup all purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 2 tablespoon non-fat dry milk powder 1 tablespoon butter -- at room temperature 1 1/4 cup warm water

Place all ingredients into breadmaker in the order listed. Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes. Don't forget to remove the dough before the bake cycle starts.

NOTE: I use the DAK Autobakery on the white bread setting to make this dough. I then remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming to the pizza tray.

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Pizza Pleasure Bread



=== REGULAR 1 lb LOAF === 3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/3 cup chopped pepperoni 1/4 cup shredded mozzarella 2 teaspoons grated Parmesan 1/4 cup drained canned mushrooms 2 tablespoons onion flakes 1/2 teaspoon garlic powder 1/2 teaspoon oregano 1 teaspoon fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/3 cups water 3 cups white bread flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 cup chopped pepperoni 1/3 cup shredded mozzarella chese 1 tablespoon grated Parmesan cheese 1/3 cup drained canned mushrooms 1/4 cup onion flakes 3/4 teaspoon garlic powder 3/4 teaspoon oregano 1 1/2 teaspoons fast rise yeast (or 2 1/2 tspns active dry yeast)

Follow the instructions for your particular brand of bread baking machine. This recipe can be made with the regular or rapid bake cycles.


Hints: Use stick pepperoni and dice into 1/4-inch chunks. As with allcheese breads, loaf appearance will be unusual due to the moisture of thecheese -- a small price to pay for great taste!


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NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Popcorn Flour Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 cup wheat flour 1/2 cup popcorn flour 1 1/2 tablespoon vital wheat gluten 1 tablespoon dry milk 1 teaspoon salt 1 cup water 1 tablespoon butter 1 tablespoon molasses 1 tablespoon honey 2 1/2 teaspoons bread machine yeast or instant yeast




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Poppy Seed Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup warm water 3/4 cup buttermilk 3 tablespoons Crisco shortening -- plus 1 tablespoon butter 3 tablespoons sugar 1 1/4 teaspoons salt 2 teaspoons vanilla extract 3 cups bread flour -- plus 2 tablespoons bread flour 2 tablespoons poppy seeds 1 1/2 teaspoons SAF instant yeast (or 2 1/4 tspns active dry yeast)


After dough mixes for 2 minutes, adjust liquid or dry, as needed. Useyour judgement. This dough must not be dry; must be smooth and supple totouch.


For oven baking; remove dough when finished kneading. Place in a greasedbowl, cover with nonstick sprayed plastic wrap. Let rise to doublevolume, then remove to your board.

Dust with flour sparingly, form one large loaf for 9- by 5-inch wide pan,or 12- by 4-inch pan, or two 8-inch loaf pans. OR: Make a braid usingthree strands. Be creative. Cover with nonstick sprayed plastic to riseagain.

When almost double, brush with egg glaze and bake at 350 degrees forapproximately 35 minutes. Should be a very rich-golden color crust.


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Portuguese Sweet Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----large loaf----- 1 cup milk 2 eggs 2 tablespoon butter -- or margarine 1/3 cup sugar 3/4 teaspoon salt 3 cup bread flour 2 1/2 teaspoon yeast

In my Hitachi, I use a "light" setting. Wonderful for melted cheese sandwiches. From Donna German BM Cookbook #1.

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Portuguese Sweet Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 3 cups bread flour 1 1/2 tablespoons dry milk 1/3 cup sugar 1 1/2 teaspoons salt

3 tablespoons butter 1/3 cup beaten egg 3/4 teaspoon grated fresh lemon zest 1 teaspoon pure vanilla extract 1/3 cup dried potato flakes 3 tablespoons frozen pineapple concentrate -- thawed 1 1/2 teaspoons active dry yeast




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Potato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 2/3 cup instant mashed potato flakes (or 1/2 cup mashed potatoes) 1 egg 2 tablespoons butter or margarine 2 tablespoons white sugar 1/4 cup powdered milk 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons yeast

Add ingredients to bread machine in order suggested by the machine'smanufacturer. Add enough water to make a firm dough; use less if leftoverpotatoes are used. Bake at regular bread cycle.



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Potato Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water -- (110 degrees), plus 2 tablespoons warm water -- (110 degrees) 3 1/4 cups bread flour 1/2 cup instant potato flakes 2 tablespoons dry milk 2 tablespoons white sugar 1 1/4 teaspoons salt 2 tablespoons vegetable oil 1 3/4 teaspoons active dry yeast

Place ingredients in the bread machine in the order suggested by themachine's manufacturer. Set machine to Light Crust.



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Protein; 332g Carbohydrate; 16mg Cholesterol; 2746mg SodiumFood Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Potato Bread III


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup diced peeled potato 1 cup water 1 1/2 cups applesauce 2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 1 package yeast

In small saucepan place diced potato in water. Bring to a boil. Cookuncovered about 15 minutes or until potato is soft. Don't drain liquid. Mash potato into liquid.

Measure potato and liquid. Add water or milk to make 1 1/4 cups. Placeall ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the appropriate cycle.



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Potato Chive Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoon water (or milk or buttermilk) 2 tablespoon margarine or butter -- softened 3 cups bread flour 1/2 cup mashed potato mix (dry) 1/4 cup chopped fresh chives (or 2 tbspns freeze-dried chives) 1 teaspoon sugar 1 1/2 teaspoons salt 2 3/4 teaspoons bread machine yeast




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Potato Kugel Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----makes a medium loaf----- 1/2 cup mashed potatoes * 1/2 cup potato water 1 1/2 tablespoon vegetable oil 1/2 teaspoon salt 2/3 tablespoon sugar

2 cup bread flour 1 teaspoon yeast 1 1/3 teaspoon wheat germ

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or

a potato kugel.

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Potato Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons dry yeast 3 cup bread flour 3 tablespoon nonfat dry milk 3 tablespoon wheat bran 3/4 cup mashed potato 3/4 teaspoon salt 1 cup water


Punch down, make into 12 rolls, flatten, place 3 inches apart on bakingsheet. Let rise to double. Bake in a 350 degree onen for 20 minutes orpale golden.


Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"S(Formatted for MC5): "10-22-1999 by Joe Comiskey - [email protected]"

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Per serving: 134 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 27g Carbohydrate; trace Cholesterol; 145mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Potato Rosemary Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup luke-warm water -- (70 to 80 deg) plus 2 tablespoons luke-warm water -- (70 to 80 deg) 2 tablespoons olive oil 2 tablespoons nonfat dry milk 1/2 cup instant potato flakes or buds 1 tablespoon white sugar 1 teaspoon crushed rosemary 1 teaspoon salt 3 cups high gluten bread flour 1 1/2 teaspoons bread machine yeast or active dry yeast 1 beaten egg for glaze sesame seed, coarse salt, or poppy seed -- for toppings Corn meal

Measure and add all ingredients to your bread machine, except the egg forglaze and optional toppings, in the order listed by the machine'smanufacturer. Process in dough cycle. If necessary, knead in additionalflour to make dough easy to handle.

Divide dough into 12 pieces. Roll each into a 10-inch rope; coil rope andtuck in the end so that it comes up through the middle. Place 2 inchesapart on a baking sheet dusted with corn meal. Cover and let rise for 45minutes.

Brush tops with melted butter and sprinkle with topping of choice. Bakeat 375 degrees for 15 to 20 minutes.



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Per serving: 24 Calories (kcal); 2g Total Fat; (82% calories from fat); trace Protein; 1g Carbohydrate; trace Cholesterol; 184mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Potato Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 1/4 cups bread flour 3/4 cups rye flour 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1 teaspoon dill seeds 1 tablespoon caraway seeds 3/4 cup mashed potatoes 1 1/2 cups buttermilk




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Per serving: 1778 Calories (kcal); 15g Total Fat; (7% calories from fat); 64g Protein; 347g Carbohydrate; 16mg Cholesterol; 3966mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Potato, Sour Cream And Yogurt Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === POTATO MIXTURE === 3/4 cup water 1/2 cup chopped peeled potato 1/3 cup dairy sour cream (or 1/3 cup low-fat yogurt) Milk -- as needed === DOUGH === 1 tablespoon butter or margarine 1 teaspoon salt 3 1/2 cups bread flour 4 teaspoons snipped chives 1 tablespoon sugar 1 1/2 teaspoons Fleischmann's Bread Machine Yeast

Potato Mixture: In a small saucepan, combine water and potato. Bring toboiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato isvery tender. Do not drain; cool. Mash potato in the water. Measurepotato mixture. Add sour cream (or yogurt) and enough milk to make 1 1/3cups.

Dough: Add potato mixture and dough ingredients to bread machine pan inthe order suggested by the machine's manufacturer, treating potato mixtureas a liquid.

Recommended cycle: Basic/white bread cycle; medium/normal color setting.



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Pumpernickel Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cup bread flour 1/4 cup rye flour 1/4 cup whole wheat flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3 tablespoon corn meal 2 tablespoon cocoa 2 tablespoon molasses 7 1/2 ounce water' 1 teaspoon yeast

Make according to your bread machine directions. The Panasonic says to put all dry ingredients in first, then the liquids. The yeast goes in the yeast dispenser. Bake on Basic or Basic (Rapid).

ENJOY!! FROM: BETTIE COOPER (VGXB82A)

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Pumpernickel Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm milk 1 1/2 tablespoons vegetable oil 3 tablespoons molasses 2 1/2 cups bread flour 1 cup rye flour 1/3 cup cornmeal 1 teaspoon salt 1 3/4 teaspoons yeast 3 tablespoons unsweetened cocoa powder

Place ingredients into the bread machine in order suggested by themachine's manufacturer. Use the the Light Crust or Whole Wheat settings. Start the machine.



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Pumpkin Yeast Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup warm water -- plus 2 tablespoons warm water 1/2 cup cooked or canned pumpkin 1/4 cup butter or margarine 1/4 cup nonfat dry milk

1/4 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg - (to 1 tspn) 3/4 teaspoon salt 1/8 teaspoon ground ginger 2 3/4 cups bread flour 2 1/4 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select basic setting. Start.


Bake in a preheated 350 degree oven for 35 to 45 minutes or until athermometer inserted in the center of the loaf reads 200 degrees.



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Quick Sourdough Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === STARTER === 1 cup water 1 cup bread flour 1 teaspoon white sugar 1 1/2 teaspoon yeast === BREAD === 1/4 cup warm buttermilk 1 teaspoon vinegar - any kind

2 tablespoon olive oil or margarine 1 teaspoon salt 3 cups bread flour (can use mixture of rye, or wheat) 1 1/2 teaspoon yeast

Stir STARTER ingredients together in order given. Cover with plastic andset in warm location for 6 to 8 hours, overnight is best.

Place starter in bread pan, and add remaining ingredients in the orderrecommended by your machine's manufacturer. Process on appropriate cycleand light crust setting!



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Raisin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/2 teaspoon cinnamon 1/2 cup raisins 1 1/2 teaspoons fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/4 cups water 3 cups white bread flour

2 tablespoons dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 1 teaspoon cinnamon 1 cup raisins 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

Follow the instructions for your particular brand of bread baking machine. This recipe can be made with the regular, rapid, or delayed time bakecycles.


Hints: For whole raisins in the bread, add the fruit at the beep on thefruit and nut cycle, or after the first knead. If using rapid bake cycle,add raisins with other ingredients.


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Per serving: 3679 Calories (kcal); 53g Total Fat; (12% calories from fat); 96g Protein; 712g Carbohydrate; 116mg Cholesterol; 5825mg SodiumFood Exchanges: 33 Grain(Starch); 0 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 11 Fat; 2 Other Carbohydrates

NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Raisin Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup less 1 tablespoon warm water -- (110 degrees) 1 1/2 tablespoons lard 2 teaspoons active dry yeast 1/2 cup raisins 2 3/4 cups bread flour 1 teaspoon salt 1 teaspoon ground cinnamon

Place ingredients in the bread machine pan in the order suggested by themachine's manufacture. Select the Basic or White Bread setting. There isno need to select Fruit Bread setting, nor to add the raisins in later. Start the machine.

After first knead, bread should be smooth, elastic, and dry to touch. Adjust if necessary with additional flour.

After baking, remove pan immediately. Rest for 10 minutes in the pan. Remove bread from the pan, and cool on a wire rack for 10 minutes beforeserving.



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Red River Cereal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 3/4 cup water 1 tablespoon oil 1 cup Robin Hood Best For Bread homestyle white flour 3/4 cup Robin Hood Best For Bread whole wheat flour 1/3 cup Red River cereal 1 teaspoon salt 1 tablespoon brown sugar 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 1/3 cups water 2 tablespoon oil

1 1/2 cups Robin Hood Best For Bread homestyle white flour 1 1/3 cups Robin Hood Best For Bread whole wheat flour 1/2 cup Red River cereal 1 1/2 teaspoon salt 2 tablespoon brown sugar 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select Whole Wheat, Rapid or Regular cycle.


Comments: If you grew up on Red River cereal, then this bread will bringback memories of goodness steaming in the kitchen. Except that now, it'sbaking in the bread machine. Serve toasted as a breakfast bread lightlydrizzled with honey, and you'll give new meaning to toast.


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Refreshing Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- (80 degrees) 1 teaspoon lemon juice 1/4 cup oil 1/3 cup brown sugar 1 teaspoon salt 3 1/2 cups bread flour 1 1/2 teaspoons active dry yeast === TOPPING === 1/2 cup margarine -- melted

2 tablespoons grated orange peel 1/2 cup sugar


Place dough on a lightly floured surface. Divide into pieces and shape. Mix together topping ingredients and dip pieces in mixture, covering well.

Place in two 9-inch greased baking dishes. Cover and let rise in a warmplace 30 minutes or until double in size.

Bake at 350 degrees 20 to 30 minutes, or until done. Serve warm.



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Regal Cran-Apple Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup apple juice -- plus 2 tablespoons apple juice 1/2 teaspoon salt 2 large eggs 1/4 cup butter or margarine -- cut 1/2" pieces 3 cups bread flour 1/4 cup brown sugar - (packed) 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground ginger 1/2 teaspoon Lora Brody's Bread Boost (or 1/2 tspn vital gluten) 2 teaspoons active dry yeast

1/2 cup coarsely-chopped pecans 1/3 cup dried cranberries

For best results, all ingredients should be at room temperature (70 to 80degrees). Measure ingredients, except nuts and cranberries, into breadpan of a 2-pound breadmaker, in sequence listed (or suggested in yourbreadmaker's manual). Select Normal or White cycle and Medium or Regularcrust color (do not use Speed cycle). Press Start.

After 10 minutes of mixing (set timer), gradually add nuts and driedcranberries.

When done, immediately remove bread from pan and cool on wire rack atleast 15 minutes before slicing.


Source: "Regal Corporation (ABM recipe collection) at http://www.regalware.com"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Regal's Sourdough Starter

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls Starter

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups warm water 2 1/4 teaspoons active dry yeast 2 cups all-purpose or bread flour

In a 2-quart glass bowl, mix yeast and warm water; let stand 10 minutes. Cover tightly with plastic storage wrap and let stand in warm place for 24hours. Stir mixture and reseal with plastic wrap. Place mixture in warmplace for 2 to 3 days or until it bubbles and smells sour. Refrigeratesourdough starter.

After using a portion of the starter, replenish it with equal parts flourand warm water. Let sit 4 to 5 hours until it bubbles. Store in glasscontainer in refrigerator.

HINTS FOR SUCCESSFUL SOURDOUGH BAKING:

1. Always make starter in a glass container. Never store it in metal oruse metal utensils. The starter will react to the metal.

2. All ingredients, including the starter, should be at room temperature. Cold ingredients will slow down the starter's action.

3. When using starter, always replenish it. Let it stand at roomtemperature for 4 to 5 hours until mixture bubbles. Seal it andrefrigerate.

4. If starter separates, stir until blended before using.

Source: "Regal Corporation (ABM recipe collection) at http://www.regalware.com"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "1 starter"

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Per serving: 27 Calories (kcal); trace Total Fat; (11% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 19mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Ricotta Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1/3 cup milk 1 cup ricotta cheese 2 tablespoons butter 1 whole egg 2 1/2 tablespoons sugar 1 teaspoon salt 2 1/4 cups bread flour 1 1/2 teaspoons bread machine yeast




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Roasted Garlic-Dry Jack Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/4 cups water 4 cups bread flour 30 garlic cloves 2 teaspoons salt 1/2 cup grated dry jack cheese 2 1/2 teaspoons active dry yeast

In your machine's pan place the water, yeast, and 1 cup of the flour. Knead for 10 minutes and then stop the machine. Allow to stand in themachine for 2 to 2 1/2 hours or until doubled in size.

Meanwhile place the garlic in a small pan and bake in a 350 degree ovenuntil soft. Then mash the cloves in to a paste. Next add the rest of theflour, the salt, garlic and cheese to the machine pan with the starter. Select the basic or white bread setting and press start. You may need toadd a 1 tablespoon of flour or water depending on what the dough lookslike. It should form a nice small ball.




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Per serving: 2142 Calories (kcal); 10g Total Fat; (4% calories from fat); 75g Protein; 431g Carbohydrate; 0mg Cholesterol; 4304mg SodiumFood Exchanges: 27 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

Roasted Pepper And Rosemary Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 cup water 1/4 cup finely-chopped roasted sweet pimentos -- drained 2 tablespoon oil 1 tablespoon granulated sugar 1 teaspoon salt 3 1/4 cups Robin Hood Best for Bread homestyle white flour 1 teaspoon dried rosemary -- crushed 3/4 teaspoon paprika 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Add ingredients to machine according to manufacturer s directions. Select�WHITE cycle.


Comments: Gourmet bread lovers, this Roasted Pepper and Rosemary bread isright at home on your harvest table. The fragrant rosemary and pepper arecompletely irresistible. And the warm orange colouring will have yourguests intrigued and guessing at the flavors. You can prepare this breadas quickly as you can add the ingredients into your bread machine andselect the WHITE cycle.


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Per serving: 298 Calories (kcal); 28g Total Fat; (81% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 2140mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Ron's Bread Machine White


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg -- plus Water to yield 9 ounces total -- blended 2 tablespoons powdered milk 1 tablespoon white sugar 2 tablespoons vegetable oil 1 1/2 teaspoons salt 1 cup bread machine flour 2 cups all-purpose flour 1 1/4 teaspoons active dry yeast

Place ingredients in order suggested by your machine's manufacturer. Select basic bread setting, normal crust.



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Ron's Fruit Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 eggs -- plus Water to equal 9 ounces total -- blended 2 tablespoons powdered milk 2 tablespoons honey 2 tablespoons butter or margarine 1 1/2 teaspoons salt 1 cup bread machine flour 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground mace 1/2 teaspoon ground cardamom 1 1/4 teaspoons active dry yeast 1/2 cup raisins 1/2 cup mixed peel

Place ingredients in pan in the order suggested by your machine'smanufacturer. Select sweet bread setting.

Add the raisins and mixed peel when the machine beeps, or 5 minutes beforekneading is complete.



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Rosemary Onion Focaccia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 1/3 cup olive oil 1/3 cup rosemary leaves 2 teaspoons salt 3 cups flour 1/2 cup cornmeal 1 tablespoon yeast 1 large Spanish onion 4 tablespoons olive oil Coarse salt -- to taste Freshly-ground black pepper -- to taste

Saute onion in 2 tablespoons of the olive oil. Place the water, 1/3 cupolive oil, rosemary leaves, 2 teaspoons salt, flour, cornmeal and yeast inmachine as directed by manufacturer. Set to dough cycle.

At end of final knead, add the onion to the machine. Restart and kneadonly until the onion is roughly mixed in. The dough will be wet.

Turn the dough out on a well-floured board and knead briefly by hand toform a ball. Oil a pizza pan or baking sheet. Place the dough on theprepared pan and pat into a 12-inch disk. Coat the top of the dough withthe onion juices. Cover with plastic wrap and let it rise in therefrigerator overnight.

Next day, preheat the oven to 450 degrees. Poke holes in dough evenly1-inch apart with wooden spoon handle. Drizzle on the oil and thensprinkle with coarse salt and pepper. Bake for 10 minutes, then reduce tooven to 350 degrees and bake for another 12 to 15 minutes, or until thefocaccia is golden brown.

This recipe yields 1 flatbread.

Source: "CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"Yield: "1 flatbread"

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Per serving: 2828 Calories (kcal); 132g Total Fat; (41% calories from fat); 51g Protein; 358g Carbohydrate; 0mg Cholesterol; 4293mg SodiumFood Exchanges: 22 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates

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Rueben Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 1 tablespoon molasses 1 cup rye flour 2 cups bread machine flour 1 1/2 teaspoons salt 1 1/2 tablespoon nonfat dry milk 2 tablespoon sugar 1 1/2 teaspoons bread machine yeast 1 tablespoon margarine 2 teaspoons caraway seed 2 teaspoons dried minced onion

Add first eight ingredients to bread pan in the order recommended by themachine's manufacturer.

Add the dried onion and caraway seed when the fruit/nut signal sounds.



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Per serving: 680 Calories (kcal); 14g Total Fat; (18% calories from fat); 16g Protein; 128g Carbohydrate; 2mg Cholesterol; 3412mg SodiumFood Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Rum Raisin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 3 cup white bread flour 2 tablespoon dry milk 1 tablespoon brown sugar 1 1/2 teaspoon salt 1 tablespoon butter 3/4 cup raisins (pre-soaked in rum) 1/4 cup heavy cream 1 egg -- (beaten) 1 tablespoon olive oil 1 1/8 teaspoon fast rise yeast -- or 2 teaspoon active dry 1/4 teaspoon rum extract

Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked. For additional rum flavor add 1/4 teaspoon

rum extract. For a non-alcoholic version, pre-soak the raisins in water and use rum extract. Follow your B/M directions, bake and enjoy.

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Russian Black Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups water 2 tablespoons cider vinegar 2 1/2 cups bread flour

1 cup rye flour 1 teaspoon salt 2 tablespoons butter or margarine 2 tablespoons dark corn syrup 1 tablespoon brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon instant coffee powder 1 tablespoon caraway seeds 1/4 teaspoon fennel seeds -- (optional) 2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by themachine's manufacturer. Use the whole wheat, regular crust setting.

After the baking cycle ends, remove bread from pan, place on a cake rack,and allow to cool for 1 hour before slicing.



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Rustic Brown Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1 egg -- beaten 1/2 cup water 1 tablespoon butter or margarine 2 teaspoon brown sugar 1 tablespoon molasses 1 cup Robin Hood Best For Bread whole wheat flour 2/3 cup Robin Hood Best For Bread

homestyle white flour 1/3 cup Robin Hood or Old Mill oats 3 tablespoon Purity cornmeal 1 teaspoon salt 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 1 egg -- beaten 1 cup water 2 tablespoon butter or margarine 2 tablespoon molasses 1 tablespoon brown sugar 1 1/2 cups Robin Hood Best For Bread whole wheat flour 1 cup Robin Hood Best For Bread homestyle white flour 1/2 cup Robin Hood or Old Mill oats 1/3 cup Purity cornmeal 1 1/4 teaspoon salt 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Add ingredients to machine according to manufacturer's directions. SelectWHITE cycle.


Comments: For a wonderful twist to traditional whole wheat bread, try ourhearty bread machine recipe for Rustic Brown Bread.

Inspired by traditional Maritime brown bread recipes, this deliciousvariation is filled with our nutritious Robin Hood Best For Bread WholeWheat and Homestyle White flours. What's more, the wholesome goodness ofoats, molasses and cornmeal add a unique taste and texture to our RusticBrown Bread.

Serve fresh from your bread machine with steaming bowls of soup, bakedbeans or spicy chili. If you have any leftover, Rustic Brown Bread makesgreat toast.


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Sally Lunn Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 large eggs 3 teaspoons yeast 2 tablespoons sugar 1/2 cup water 1/4 cup powdered buttermilk 1 tablespoon vanilla 1/2 cup vegetable oil 2 1/2 cups bread flour 1/4 cup corn syrup 1/2 teaspoon salt

Place all ingredients in machine according to the manufacturer's manualand push START!



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Sally Lunn Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1/4 cup milk

1/2 cup water 7 tablespoons butter 3 whole eggs 1 1/2 teaspoons salt 1/4 cup sugar 3 cups bread flour 2 teaspoons bread machine yeast



Comments: You may also use this for cinnamon roll dough. It is rich andsoft and makes wonderful cinnamon rolls. When using this for cinnamonrolls replace the water with milk.


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San Diego Sunshine


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound loaf 3/4 cup water 1 1/3 cup bread flour 2/3 cup whole wheat flour 1 teaspoon salt 1 1/2 tablespoon applesauce (butter) 1 tablespoon brown sugar 1 tablespoon honey grated rind of 1 orange 1 1/2 teaspoon yeast

Crust: light. Bake.

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Per serving: 1047 Calories (kcal); 5g Total Fat; (4% calories from fat); 35g Protein; 219g Carbohydrate; 0mg Cholesterol; 2152mg SodiumFood Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Sausage And Pepper Bread

Recipe By :Janine ZinnServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills White or Italian bread mix 1/2 package precooked sausage crumbles -- any flavor 1 small bell pepper 1 small onion Butter -- for sauteeing

Add Eagle Mills bread mix to bread machine. Add precooked sausagecrumbles or cooked sausage well drained.

Finely chop a small bell pepper and a small onion, and saute with a smallamount of butter. Allow all hot ingredients to cool to luke warm beforeentering into bread machine. Use "regular" or "basic" setting. Do NOTuse delayed cycle.


Comments: This is a slightly heavier bread with a great blend of flavors. Try this one for breakfast, perhaps with fried eggs on the side or evenin a fried egg sandwich.

Source: "Eagle Mills Bread Mix Products (ABM recipe library) at http://www.eaglemills.com"


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Per serving: 74 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 6mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Janine Zinn received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Jun-Jul period. Nutr. Assoc. : 0 0 0 0 0

Semolina Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup buttermilk 1 egg beaters 1 tablespoon butter/applesauce 2 1/2 cup semolina 1 teaspoon salt 1 1/2 teaspoon yeast

Bread Machine Bakery - Langer

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Semolina Sesame Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 1/3 cups bread flour 2/3 cup semolina flour 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 2 tablespoons powdered milk 1 1/2 teaspoons butter or margarine 1 cup water 1 large egg 1 teaspoon lemon juice 1/3 cup sesame seeds -- lightly toasted

Place all ingredients in machine and push start! Do not use timer. Add sesame seeds during second kneading (or use raisin bread cycle and add at the beep).


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Sesame Whole Wheat Bread

Recipe By :n/a

Serving Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water 1 tablespoon butter 1 tablespoon honey 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 1/4 cup wheat germ 1 1/2 teaspoons salt 2 teaspoons active dry yeast or bread machine yeast 2 tablespoons toasted sesame seeds


Add sesame seeds near end of last knead.



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Seven Grain Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 2 1/4 cups bread flour 1 1/2 teaspoons salt 2 tablespoons white sugar 1 1/2 tablespoons nonfat dry milk 1 1/2 tablespoons butter or margarine

1 1/3 cups warm water -- (110 degrees) 3/4 cup seven grain cereal -- plus 1 tablespoon seven grain cereal

Place ingredients in the bread machine pan in the order suggested by themachine's manufacturer. Select the Medium Dark Crust setting, and pressStart.


Comments: A very good bread for your taste buds and your body.


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Seven Grain Millet Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 2 1/3 cups bread flour 2/3 cup seven grain flour 1/3 cup millet seeds -- lightly toasted 1 1/2 teaspoons salt 4 tablespoons powdered milk 1 tablespoon butter or margarine 3/4 cup water -- plus 3 tb 3 tablespoons honey 1 large egg 1 teaspoon lemon juice


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Shaker Herb Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 3/4 teaspoon celery seed 3/4 teaspoon caraway seed 3/4 teaspoon ground sage 3/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 1 tablespoon sugar 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water 1 large egg 1 teaspoon lemon juice



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Shepherd's Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cup water 2 tablespoon olive oil 3 cups unbleached all-purpose flour 4 teaspoon sugar 2 teaspoon dried sage 1 teaspoon salt - (to 2 tspns) -- or to taste 2 teaspoon active dry yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the quick bread cycle.


Comments: This is a light, open-textured, simple bread and it doesn'tkeep very well -- considering that Basque Shepherds from Northern Spain-- prepared the dough each morning for the evening meal. The shepherdwould place the dough in a special iron pot and bury it in the coals ofhis campfire in the morning. On his return from tending his flock the potof bread would be ready. The top of the bread would then be slashed toform a cross before the evening meal -- and the first piece was alwaysgiven to the herder's sheepdog.


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Smoky Almond Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 cups bread flour 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons butter 3/4 cup smoked almonds -- crushed 1 1/2 teaspoons almond extract 2 1/2 teaspoons active dry yeast




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Soft, Moist, And Gooey Cinnamon Buns

Recipe By :n/a

Serving Size : 24 Preparation Time :0:00Categories : Breads/Rolls Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup milk 1 egg -- beaten 4 tablespoons melted butter 4 tablespoons water 1/2 package vanilla instant pudding - (4 serv size) 4 cups bread flour 1 tablespoon white sugar 1/2 teaspoon salt 2 1/4 teaspoons bread machine yeast 1/2 cup butter or margarine -- softened 1 cup brown sugar 2 teaspoons ground cinnamon 1/4 cup chopped walnuts -- (optional) 1/4 cup raisins -- (optional) === FROSTING === 1 teaspoon milk 1 1/2 cups confectioners' sugar 4 tablespoons butter or margarine -- softened 1 teaspoon vanilla extract

In the bread machine pan, place the milk, beaten egg, melted butter ormargarine, water, vanilla pudding, bread flour, sugar, salt and yeast inthe order recommended by the machine's manufacturer. Select the doughcycle.

When cycle is finished remove the dough and knead for 3 to 5 minutes. Roll out to a 17- by 10-inch rectangle.

In a microwave safe bowl, mix together the softened butter or margarine,brown sugar, and cinnamon. Soften in the microwave for 10 seconds. Addchopped walnuts and raisins, if desired. Spread over dough. Startingwith the widest end, roll the dough into a log. Pinch to seam ends. Cutinto 1/2-inch to 1-inch slices and place on a greased jelly roll sheet. Place in a draft-free space and allow to rise until doubled.

Bake in a preheated 350 degree oven for 15 to 20 minutes.

To make frosting, mix the milk, confectioners' sugar, softened butter ormargarine, and vanilla in a small bowl. Spread over warm cinnamon rolls.

This recipe yields 2 dozen buns.


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Protein; 25g Carbohydrate; 30mg Cholesterol; 133mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Sour Cream And Onion Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups whole wheat flour 2 tablespoons white sugar 1 teaspoon salt 2 tablespoons wheat germ -- (optional) 2 teaspoons active dry yeast 1 package dried onion soup mix - (1 oz) 1 cup sour cream 1/2 cup water

Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, andwater in the pan of the bread machine in the order recommended by themachine's manufacturer. Select the dough cycle, and press start.

Shape dough, and place in a greased loaf pan. Place in a warm spot, andallow to rise until doubled in size.

Bake in a preheated 350 degree oven for 30 minutes. Cool.


Comments: A delicious bread that stays fresh long, and makes an excellentgift!


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Sour Cream Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup water 1 cup sour cream -- room temperature 4 tablespoon sugar 1 teaspoon salt 1/4 teaspoon baking soda 3 cup bread flour 2 teaspoons instant yeast


Add flour if necessary to achieve the "right" feel.

If ovenbaking, let dough rise once in machine before forming loaf. Letrise again in a 9- by 5-inch loaf pan. Bake in a 350 degree oven forapproximately 35 minutes.


Comments: This dough makes tender dinner rolls also.


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Sourdough Baguettes

Recipe By :n/a


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups healthy active sourdough starter 1 1/4 cups bread flour 1 tablespoon oil 1/2 cup milk 1 teaspoon salt 1 tablespoon sugar 1 1/2 cups bread flour

Knead the first two ingredients for 5 minutes, then allow to sit in thepan for 8 hours. Then add the rest of the ingredients. Select the doughcycle and press start.

When the dough is done remove from the pan and form into 3 balls ofroughly the same size. Form a long narrow rope from each ball. Ropesshould be as long as your baking sheet and bout 1 1/2-inch in diameter. Allow to rise on a greased baking sheet for 1 to 2 hours. If you arrangethe ropes within 1 inch of each other and seperate them with narrow stripsof wax paper, they will support each other as they rise and have lesstendency to flatten.

Just before baking, brush with cold water and then make short diagonalslashes along the entire length. Leave the waxed paper in place and bakein a preheated 375 degree oven for 35 minutes. Every 10 or so minutesdrop ice cubes on your oven's floor, this will generate steam and giveyour bread that traditional crust. Once they have done, seperate them andplace on a cooling rack to cool.

This recipe yields 3 baguettes.

Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield: "3 baguettes"

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Sourdough Beer Bread

Recipe By :

Serving Size : 12 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cup sourdough starter 1/4 cup water 1/2 cup flat beer 2 tablespoon vegetable oil 3 cup bread flour 1 1/2 teaspoon salt 1 tablespoon sugar 1 1/2 teaspoon yeast

Place all the ingredients in the machine and program for basic white bread. Set the temperature control to Dark and press Start. Suggest is to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.

Recipe from Bread Machine Baking Perfect Every Time, originally posted by

Marianne Wright, Illinois p.reynolds. Genie

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Sourdough Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL 1 lb LOAF === 1 1/2 teaspoons yeast

3/4 cup sourdough starter 2 cups bread flour 2 teaspoons salt 1 1/3 tablespoons sugar 6 tablespoons whole milk 1 1/4 tablespoons oil

All ingredients should be at room temperature before starting. Add theingredients to the pan in the order recommended by machine manufacturer. Select "White Bread".



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Sourdough French Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 tablespoon yeast 2 1/4 cups flour -- bread 1 cup sourdough starter -- room temp 1 tablespoon sugar 1 teaspoon salt 1/2 cup water -- tepid

Put all ingredients except the water into the machine. Set it for french bread and start it. Slowly drizzle the water into the machine while it is running. Stop adding water when the dough forms a rough ball that cleans the sides of the pan. There should be no wet slime under the paddle. Let it knead for a while. The dough should get smooth and satiny. Touch the dough ball. It's okay if it barely sticks to your finger and feels tacky, but you finger should come away clean. This dough, not having any fat or oil is always just a hair stickier than normal white bread. It should not feel too dry. If it is dry, add a few drops of water. Close the lid and

let it do its thing. After the loaf shaping stage you may mist the dough lightly with water to give it a crispier crust.

Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour. Add 1 tsp caraway seed.

Note: Feed the starter and let it stand at room temp at least 4 hours before starting the bread (usually over night) Store starter in the fridge

when not in daily use. I feed it with 1/2 cup all purpose flour and 1/2 cup water.

Tested in DAK R2D2. Sylvia's comments: I wanted some sourdough loaves to

take to work for a party, and used this one. I shaped the dough into 4 long ropes, which by the time they finished rising were bigger than I wanted. :( I baked them in a 350 oven for 20 minutes with a pan of hot water on the bottom rack to get a good crisp crust, then flipped them over

and baked another 10 minutes to get the bottom crisp too. Came out great!

Posted on GT Cookbook echo by Joyce Monschein, 3-04-92 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Sourdough French Bread II



1/2 cup water -- plus 1 tablespoon water 3/4 cup starter -- (see below) 2 teaspoons sugar 1 1/2 teaspoon salt 2 1/4 cups bread flour 1 1/2 teaspoons active dry yeast === SOURDOUGH STARTER === 2 1/4 teaspoons active dry yeast 2 cups warm water -- (110 degrees) 3 1/2 cups bread flour 1 tablespoon sugar

Sourdough Starter: In a 4-quart glass container, dissolve yeast in water110 degrees; let stand 5 minutes, add flour and sugar. Stir with plasticor wooden spoon until blended. Mixture will be thick; remaining lumpswill dissolve during fermentation process. Cover loosely with plasticwrap and let stand in warm place for 5 days, stirring 3 times a day.

The starter will "rise and fall" during the fermentation period and becomethinner as it stands. A temperature of 80 to 85 degrees is best for thesour flavor to develop. An ideal place is on the counter next to yourrange.

When the starter is developed, it is bubbly and may have a yellow liquidlayer on top; stir before using. It may be used for baking or placed inthe refrigerator to use later, cover loosely.

To use starter measure the amount specified in the recipe. Whenrefrigerated, let container of starter come to room temperature beforemeasuring about 4 hours. If baking in the morning, leave the starter outovernight.

Replenish with 1 cup flour, 2/3 cup warm water 110 degrees and 1 teaspoonsugar. Stir until blended; some lumps may remain. Cover loosely and letstand in warm place for 10 to 12 hours or overnight. The starter willrise and become bubbly. Stir, then place in refrigerator to store. Stirin 1 teaspoon sugar to keep it active if the starter is not used everyweek.

Sourdough Bread: Make sure all ingredients, except water, are at roomtemperature. Use a liquid measuring cup to measure the water.

Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "French Bread" bake cycle.





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Sourdough Made Easy


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup nonfat skim milk 3 tablespoons plain yogurt 1 cup all-purpose flour

Recipe by: Bread Machine Magic Sourdough Starter: 1.) Heat 1 cup skim (NONFAT) milk to 90-100 degrees 2.) Stir in 3 tbsp. of plain FRESH high quality Yogurt 3.) Pour into a 1 quart glass or ceramic crock, jar or bowl. Cover with a nonmetallic lid and set in a warm place (70-100 degrees

F) for 24 hours. (O warm day, you can place the starter outside in the sun

or on a kitchen counter. On cooler days, place it in a gas oven with a pilot light or on to of the water heater or on a heating pad set on low) 4.) After 24 hours the milk will thicken and form curds. At this point, gradually stir in 1 cup all purpose flour until blended. Cover with lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top (about 2 - 5 days) Stir daily. 5.) Starter is now ready to use. Stir, cover loosely, and refrigerate. IF AT ANY TIME IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JU SOUR) OR DEVELOPS A MOLD, THROW IT OUT AND START OVER.

Replenishing the Starter: Every time you use some of he starter, you must

replace it with a like amount of milk and flour. For instance if you use 1

of starter, return 1 cup of milk AND 1 cup of flour to the jar. Follow these directions for feeding the starter.

Feeding the starter to keep it alive: A starter should be used as often

as possible, at least every 2-3 weeks. If you are not using it that often,

pla to feed it once a month to keep it going. 1. Bring to room temperature. 2. Add equal amounts of warm milk (90-100) and flour (1/2-1cup each) 3. Cover with lid and allow to stand in a warm place (70-100 degrees) for twelve to 24 hours until bubbly and a clear liquid has formed on top. 4. Stir, cover loosely (set lid on jar but do not tightly seal; gasses must allow to escape), and refrigerate Rejuvenating a Neglected Starter: If you forget to feed your starter month don't throw it away thinking its gone bad. Chances are you can still revive it. 1.) pour off the liquid and discard all but 1 to 2 tablespoons of the starter.

Temporarily place reserved starter in a bowl. 2.) Wash out the starter container with hot water. 3.) Put the starter back into the container. 4.)

Follow the directions for feeding the starter using 1 cup (warm (90- 100'F) skim (nonfat milk ) and 1 cup flour 5. You may have to repeat this procedure once or twice to bring it back up bubbly, sour smelling again.

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Sourdough Maple Walnut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----pour into bakery----- 1/2 tablespoon yeast 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1/3 teaspoon cinnamon -- ground 1/2 teaspoon salt 1 1/2 tablespoons walnut oil 3 tablespoons maple syrup 3/4 cup sourdough starter 3/4 cup water -- warm or milk

-----add at beep----- 1/3 cup walnuts -- chopped 1/3 cup raisins

Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.

Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment:

Food & Wine RT [*] Category 13, Topic 26 Message 181 Tue Jan 12, 1993 C.SVITEK [cathy] at 19:38 EST MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Per serving: 2105 Calories (kcal); 51g Total Fat; (21% calories from fat); 63g Protein; 366g Carbohydrate; 0mg Cholesterol; 1099mg SodiumFood Exchanges: 19 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 9 Fat; 2 1/2 Other Carbohydrates

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Sourdough Maple Walnut Bread Abm


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- -----pour into bakery----- 1/2 tablespoon yeast 1 1/2 cups flour -- whole wheat 1 1/2 cups flour -- bread 1/3 teaspoon cinnamon -- ground 1/2 teaspoon salt 1 1/2 tablespoons oil -- walnut 3 tablespoons syrup -- maple 3/4 cup sourdough starter

3/4 cup water -- warm -----add at beep----- 1/3 cup walnuts -- chopped 1/3 cup raisins

Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.

Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: a winner! I

got a lovely loaf in my R2D2 with no modifications, and the kids have inhaled it. It's a purple color! Posted on GEnie's Food & Wine RT Jan 12,

1993 by C.SVITEK [cathy] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Per serving: 1963 Calories (kcal); 48g Total Fat; (21% calories from fat); 53g Protein; 332g Carbohydrate; 0mg Cholesterol; 1088mg SodiumFood Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 8 Fat; 0 Other Carbohydrates

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Sourdough Onion Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons yeast 2 tablespoons vital gluten -- optional 4 cups whole wheat flour 2/3 teaspoon salt 1/2 cup diced onions 2/3 cup milk 1 1/3 cups starter

For DAK or Welbilt, use Sweet Bread Cycle. Use 'double knead' method if possible.

Per 1 oz. slice: 66.8 calories, .3 g fat, 2.9 g protein, 13/8 g carbohydrate, .1 mg cholesterol, 51.6 mg sodium

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Sourdough Peasant Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- posted by gaye levy 1 1/8 cups sourdough starter 1/2 cup water 1 1/4 teaspoons sugar 3/4 teaspoon salt 2 1/4 cups bread flour 1 1/2 teaspoons yeast

This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101.

If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture.

For a light and fluffy loaf, I feed the starter first, then let it sit on

the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M.

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Per serving: 1151 Calories (kcal); 5g Total Fat; (4% calories from fat); 39g Protein; 231g Carbohydrate; 0mg Cholesterol; 1612mg SodiumFood Exchanges: 15 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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Sourdough Pizza Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- [cat] -- -for dak/welbilt: 1/2 cup milk -- plus 2 tablespoons milk 1 cup sourdough starter 2 tablespoons sugar 1 teaspoon salt 1 egg -- beaten 2 tablespoons butter -- melted 1/2 teaspoon dried basil -- crumbled 1/2 teaspoon dried oregano -- crumbled 3 tablespoons grated parmesan cheese 1/4 cup pepperoni -- finely minced 3 cups flour 1 1/2 teaspoons yeast

A very unique bread, guaranteed to garner many compliments:

Combine all ingredients in bread machine.

For Sanyo/Seiko machine, use following proportions: 6 Tb plus 2 tsp milk 2/3 cup sourdough starter 1 Tb plus 1 tsp sugar 1 egg yolk, beaten 1/2 tsp

salt 1 Tb plus 1 tsp melted butter 1/4 tsp plus a generous pinch of basil,

crumbled 1/4 tsp plus a generous pinch of oregano, crumbled 2 Tb grated Parmesan cheese 2 Tb plus 2 tsp finely minced pepperoni 2 cups flour 1 tsp

yeast Also see Atari Bread 233 Posted on Genie C13 T19 M152 by C.THOMPSON18 [CAT] on 8/9/91 MM by Cathy Svitek

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Sourdough Pizza Bread Abm


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 tablespoon yeast 3 cups flour 1 tablespoon sugar 1/2 tablespoon salt 3 tablespoons cheese, parmesan -- grated 1/2 teaspoon basil leaves -- crumbled 1/2 teaspoon oregano leaves -- crumbled 1 3/4 cups sourdough starter 1 eggs 2 tablespoons oil 1/4 cup pepperoni -- finely minced

A very unique bread, guaranteed to garner many compliments.

Combine all ingredients in bread machine.

Sylvia's notes: I substituted some chopped olives and leftover turkey for

the pepperoni, and it came out fine. Overrose and then cratered, but I

give up; after several tries, I haven't been able to produce a perfect loaf. If you don't mind cratered tops, the flavor's fine.

Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the

recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005

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NOTES : I substituted some chopped olives and leftover turkey for the pepperoni, and it came out fine. Overrose and then cratered, but I give up; after several tries, I haven't been able to produce a perfect loaf. If you don't mind cratered tops, the flavor's fine. Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005 </DirT> </DirS> </RcpE> <RcpE name="Sourdough Starter" author=""> <RTxt> <![CDATA[

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Sourdough Starter


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cup lukewarm water 1 package activated dry yeast 1 tablespoon vinegar -- very important< 1/4 cup sugar 5 cup Unbleached flour

Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator.

IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in BM. IF YOU DO.. Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled

biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny,

Reno Nevada

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Sourdough Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups sourdough starter 1/3 cup warm water -- (110 degrees) 1 1/2 tablespoons butter or margarine 1 1/2 tablespoons white sugar 3/4 teaspoon salt 3/4 cup whole-wheat flour 3 cups all-purpose flour 1 1/2 teaspoons active dry yeast

Add ingredients to bread pan in order suggested by your machine'smanufacturer. Select whole wheat setting.


Comments: A whole wheat sourdough bread for the bread machine. The wholewheat flour adds a nice flavor and texture to your basic sourdough bread.


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Sourdough White Bread



-----1 pound loaf----- 1 1/2 cups starter 1 1/2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 2 teaspoons yeast (active dry) -- optional

Follow manufacturer's directions.

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Sourdough Whole Wheat Banana Bread For R2d2


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 2 cups flour, bread 1 cup flour, whole wheat bananas; very ripe -- mashed 1 cup sourdough starter 1 teaspoon salt

Put ingredients in bread machine as suggested by manufacturer.

Original Poster's Note: Here's one I"ve been tinkering with for several months now. I'm eating a warm slice right now and it's GREAT! :) The ripe

bananas eliminate the need for any sugar or oil. This makes a very tasty loaf that is excellent toasted in the morning or eaten straight out of the

bread machine late at night. Hey, I think this may even qualify as healthy

stuff.

Food & Wine RT [*] Category 2, Topic 28 Message 222 Tue Sept 21, 1993 A.WESTON [Alan] at 04:57 EDT Reformatted for MM:dianE

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Per serving: 21 Calories (kcal); trace Total Fat; (11% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 2135mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Sourest Sourdough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups sourdough starter 1/2 cup water 3 cups bread flour 1 tablespoon olive oil 2 tablespoons sugar 1 teaspoon salt 2 teaspoons yeast

Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours.

Put all ingredients in the B/M and set on the dough cycle. When the cycle

is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two

cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from ba tch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks.

You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the

starter. (Be sure to separate your starter into two batches first so that

you do not contaminate the Original pot.) Everytime I share this recipe, I get notes saying this is the beat sourdough ever!

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South Of The Border Bread

Recipe By :Lorrie PaullServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Sourdough bread mix

1/2 package taco seasoning 1/2 cup shredded Cheddar cheese 1/2 cup shredded Monterey Jack cheese 1 small can diced mild chili peppers

Add bread mix and water to bread machine as directed on package. Addremaining ingredients on top. Use regular cycle for baking.


Comments: Excellent served with White Chili or Tortilla Soup for lunch ordinner.


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NOTES : Lorrie Paull received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Mar-Jun 1999 period. Nutr. Assoc. : 0 0 0 0 0

Southern Barley Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg -- room temperature, plus enough water (80 degrees) to equal 3/4 cup liquid plus an additional 2 tablespoons warm water 1 teaspoon lemon juice 1 tablespoon oil 1 tablespoon honey 1 teaspoon salt 2 tablespoons dry milk 3 tablespoons cooked barley 2 teaspoons uncooked grits 1/4 cup uncooked oat bran cereal 1/3 cup whole wheat flour

1 1/4 cups bread flour 1 1/4 teaspoons active dry yeast


Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Whole Wheat" bake cycle.





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Southwestern Bread

Recipe By :Kim HaydenServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Italian bread mix 8 ounces grated jalape o Monterey Jack cheese� 1/2 cup roasted red peppers 1 tablespoon chopped fresh basil 1 cup frozen corn kernels -- thawed

Add Eagle Mills bread mix and water to bread machine as instructed onpackage. Add remaining four ingredients. Use "regular" or "basic"

setting. Do NOT use delayed cycle.


Comments: Makes a cheese sandwich into a gourmet treat. Also considerthis bread as a great accompaniment to your favorite chili recipe.


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Per serving: 159 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 37g Carbohydrate; 0mg Cholesterol; 6mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Kim Hayden received First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Oct-Nov 1997 period. Nutr. Assoc. : 0 0 0 0 0

Spelt Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups goat milk 1 1/2 tablespoons blackstrap molasses 1 1/2 cups spelt flour 1 1/2 cups whole-wheat flour 2 tablespoons vital wheat gluten 3/4 teaspoon salt 1 1/2 teaspoons active dry yeast

Place all ingredients in your machine in the order specified by you machine's manufacturer. Select the wheat/grain/basic or white cycle andpress start.


Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5):


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Spelt Bread II


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 1/2 teaspoons vegetable oil 1 1/2 teaspoons honey 1/2 teaspoon lecithan granules 3 cups spelt flour 3 tablespoons powdered milk 1 1/2 teaspoons salt 2 teaspoons active dry yeast

Place ingredients in bread pan in the order suggested by your machine'smanufacturer. Bake on normal or basic cycle.


Comments: This bread is made with spelt flour. It is wheat free, butdoes contain gluten. Spelt and lecithan can be purchased at health foodstores.


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Spicy Beef Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 2 1/2 cups bread flour 1/2 cups whole wheat flour 2 tablespoons brown sugar 3/4 cup dried beef 2 tablespoons chopped black olives 1 tablespoon dried onions 3 tablespoons softened cream cheese 2 teaspoons dried red peppers -- crushed 1 teaspoon whole green peppercorns 2 1/8 teaspoons active dry yeast




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Per serving: 1827 Calories (kcal); 14g Total Fat; (6% calories from fat); 102g Protein; 318g Carbohydrate; 73mg Cholesterol; 5933mg SodiumFood Exchanges: 20 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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Spicy Corn Deep Dish Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup olive oil 1/3 cup cornmeal 1 teaspoon red pepper flakes 1 teaspoon freshly-ground black pepper 3 cups bread flour 1 1/2 teaspoons bread machine yeast


Preheat oven to 450 degrees. Grease a 12-inch deep-dish pan with oliveoil or spray it with a cooking spray. After dough has risen one time,roll or hand stretch the dough into a circle so that it will completelycover the bottom of the pan. Pull the dough up around the edges of thepan so that a slight lip is formed. Cover the pan with a towel and letthe dough rise in a warm place for about 30 minutes. While the dough isrising, prepare your toppings and grate your cheese; set aside.





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Spinach Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 tablespoon vegetable oil 1/2 cup chopped spinach -- thawed, squeezed 3 cups all-purpose flour 1/2 cup grated Cheddar cheese 1 teaspoon salt 1 tablespoon white sugar 1/2 teaspoon freshly-ground black pepper 2 1/2 teaspoons active dry yeast

Place all ingredients in bread machine pan in the order recommended by themachine's manufacturer. Select white bread cycle.


Comments: Hearty and delicious, this bread tastes and smells great.


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Squaw Bread



1 1/8 cups water 2 tablespoons oil 1 1/2 tablespoons brown or maple sugar 1 1/2 tablespoons raisins 1 teaspoon salt 3/4 cup rye flour 3/4 cup whole wheat flour 1 1/2 cups bread flour 2 teaspoons active dry yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the White or Sweet Bread cycle.



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Per serving: 1623 Calories (kcal); 34g Total Fat; (18% calories from fat); 48g Protein; 287g Carbohydrate; 0mg Cholesterol; 2156mg SodiumFood Exchanges: 18 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates

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Steve's Whole Wheat


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups water 1 1/2 tablespoons powdered milk 1 tablespoon molasses 1 tablespoon honey 3 tablespoons butter or margarine 1 teaspoon white sugar 1 teaspoon salt 1/2 cup rye flour 2 cups whole-wheat flour 1 cup bread flour 2 3/4 teaspoons active dry yeast

Place the ingredients in the pan of the bread machine in the orderrecommended by the machine's manufacturer. Select Whole Wheat setting,

and Start.



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Strawberry Shortcake Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 3 cups bread flour 1 tablespoon gluten 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon baking soda 1 package frozen strawberries in syrup -- thawed 1 teaspoon vanilla 1/4 cup whipping cream 1/4 cup warm water 1 cup fresh strawberries

Add all ingredients, except FRESH berries, into bread pan in the orderrecommended by the machine's manufacturer. Select white bread and pushstart. Add the fresh berries at the beeps.



"1 loaf"

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Per serving: 1815 Calories (kcal); 30g Total Fat; (14% calories from fat); 54g Protein; 326g Carbohydrate; 82mg Cholesterol; 2326mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

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Stuffing Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 1 whole egg 3 tablespoons butter 1/3 cup diced onion 2 1/4 teaspoons sugar 2 1/2 cups bread flour 2/3 cup cornmeal 3/4 teaspoon poultry seasoning 1 teaspoon celery seed 1 teaspoon rubbed sage 1/3 teaspoon freshly-ground black pepper 1/2 teaspoon salt 1 1/2 teaspoons yeast

Place all of the ingredients in your machine in the order specified byyour machine's manufacturer. Select the basic or white cycle and pressstart.


Comments: Use this bread to make stuffing.


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Food Exchanges: 21 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates

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Sun Dried Tomato And Asiago Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 2 tablespoons extra-virgin olive oil 1 teaspoon lemon juice 2 tablespoons white sugar 2 tablespoons skim milk powder 1 teaspoon salt 2 1/2 cups bread flour 1/2 cup amaranth flour or wheat bran 2 tablespoons sun dried tomatoes 1/4 cup grated asiago cheese 1 teaspoon dried basil -- (optional) 1/2 teaspoon freshly-ground black pepper 1 teaspoon yeast

Place all ingredients into bread machine in order given. Bake accordingto bread machine directions for regular bake.



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Sun Dried Tomato Focaccia


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 1 tablespoon water 3 cups bread flour 2 tablespoons powdered milk 3 1/2 tablespoons white sugar 1 teaspoon salt 3 tablespoons butter or margarine 2 teaspoons yeast 1/2 cup chopped sun dried tomatoes Vegetable oil 2 tablespoons parmesan cheese 2 teaspoons crushed rosemary 1 teaspoon garlic salt 1 cup grated mozzarella cheese

Place water, flour, powdered milk, sugar, salt, butter or margarine,tomatoes, and yeast into bread machine in the order suggested by themachine's manufacturer. Set to Dough cycle, and start the machine. Doughwill be 1/2 pound.

When the bread machine has finished the Dough cycle, take the dough out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a few timesto coat the surface of the dough. Cover with a damp cloth, and let risefor 15 minutes in a warm place.

Dust a 10- by 15-inch baking tray with cornmeal. Roll out dough to fitthe pan. Make indentations in the dough with your finger tips. Brush topsurface with oil, and cover with a damp cloth. Allow to rise for 30minutes.

Sprinkle with parmesan, rosemary, garlic salt, and mozzarella. Bake at400 degrees for 15 minutes, or until nicely browned. Cool slightly, andcut into squares for serving.

This recipe yields six 5-inch-square foccacia.

Comments: This isn't just a bread, it's a meal -- chewy foccacia with acheese topping.


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Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Sunflower And Sesame Seed Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg -- room temperature, plus enough water (80 degrees) to equal 1 cup liquid 1 teaspoon lemon juice 2 tablespoons oil 1 tablespoon molasses 2 teaspoons sugar 1 teaspoon salt 2 1/2 cups bread flour 1/2 cup whole wheat flour 1 1/2 teaspoons active dry yeast 2 tablespoons sesame seeds 1/4 teaspoon cumin seeds 1 1/2 tablespoons sunflower seeds


Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "French Bread" bake cycle.





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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Sunflower Nut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 1 tablespoon butter 3 1/4 cups bread flour 4 teaspoons sugar 3 tablespoons dry milk 2 teaspoons yeast 1/3 cup salted sunflower seeds -- add at beep 1/3 cup chopped walnuts -- add at beep

Place all ingredients, except those denoted as "add at beep" in yourmachine in the order specified by your machine's manufacturer. Select thebasic or white cycle and press start.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Swedish Limpa Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 1/2 teaspoon anise extract 2 tablespoon molasses 1 tablespoon applesauce 3 1/2 tablespoon sugar 2 teaspoon salt 2 1/2 teaspoon grated orange peel 1/2 teaspoon fennel seeds -- (optional) 2 cup bread flour 1 cup rye flour 1/2 teaspoon lecithin -- (optional) 1 1/2 tablespoon gluten -- (optional) 2 1/2 teaspoon yeast

Panasonic/National machines take slightly more yeast.

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Per serving: 1696 Calories (kcal); 9g Total Fat; (4% calories from fat); 46g Protein; 358g Carbohydrate; 1mg Cholesterol; 4301mg SodiumFood Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 5 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Sweet Dough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE ===

1/2 cup milk -- room temperature 1 egg -- beaten 1 tablespoon butter or margarine 1 3/4 cups Robin Hood Best For Bread homestyle white flour 3 tablespoon sugar 1/2 teaspoon salt 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 3/4 cup milk -- room temperature 1 egg -- beaten 2 tablespoon butter or margarine 2 1/4 cups Robin Hood Best For Bread homestyle white flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast

Select loaf size. Add ingredients to machine according to manufacturer s�directions. Select DOUGH cycle.


Comments: Tender and light, luxurious in both taste and texture, thisrecipe is the perfect start for rolls, cinnamon buns and Chelsea buns. From braids and giant swirls to snails, crescents and clover leaves, sweetdoughs lend themselves to any number of shapes and sizes. Fresh from theoven, they're irresistible. Topped with sweet glazes or stuffed withcreamy or fruity fillings, they're sheer heaven.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Sweet Ho Yin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 3 cups bread flour 1/4 cup brown sugar 1 1/2 teaspoons salt 1 tablespoon butter 1 1/2 teaspoons chinese five spice 1/3 cup chopped cashews 1 1/2 teaspoons orange extract 2 teaspoons active dry yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Sweet Honey French Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 2 teaspoons honey 2 teaspoons olive oil 2/3 teaspoon salt 2/3 teaspoon white sugar 2 cups bread flour 1 1/2 teaspoons active dry yeast Honey -- for drizzling

Add ingredients to your bread machine per manufacturer's instructions. Drizzle honey over the bread while it is baking.


Comments: This is a French bread that has a light, crispy crunch, and asweet flavor!


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Sweet Potato Pecan Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 4 tablespoons rolled oats 1/2 teaspoon cinnamon 2 pinches nutmeg 1 1/2 teaspoons salt 2 tablespoons brown sugar -- dark 3 tablespoons powdered milk 3 tablespoons butter or margarine 3/4 cup sweet potatoes,mashed -- cooked 3/4 cup water 3 tablespoons raisins -- dark 1/3 cup pecans -- chopped

Place all ingredients in machine and push start! Use raisin bread cycle, adding fruit and nuts at beep.


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Per serving: 2406 Calories (kcal); 74g Total Fat; (27% calories from fat); 66g Protein; 371g Carbohydrate; 116mg Cholesterol; 3668mg SodiumFood Exchanges: 21 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 13 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Sweet Thin Pizza Crust


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup milk 1 whole egg 2 tablespoons oil 1/4 teaspoon salt 2 tablespoons sugar 2 cups bread flour 1 teaspoon bread machine yeast




For a thin crispy crust, place your toppings on the pizza and bakeimmediately. For a thicker, chewier crust, allow the dough to rise for 15

to 30 minutes. The longer the rise, the thicker the dough. Place yourtoppings on. You should place sauce first, followed by cheese, meat,vegetables and seasonings. You should also leave 1/2-inch untopped borderaround the crust.




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Sweetie-Pie Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 beaten egg 1 cup warm water 3 tablespoon instant nonfat dry milk 1 1/4 teaspoon salt 2 tablespoon Crisco oil 2 tablespoon brown sugar 1/3 cup pureed sweet potatoes 3 1/4 cup bread flour 2 teaspoons instant yeast 2 teaspoons enhancer - (if you don't have high gluten flour)

Place all ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process (2 pound pan machines only) on the Basiccycle, Light Crust setting.

Alternately, oven bake from Dough Cycle of machine at 350 degrees forapproximately 40 minutes using a 9- by 5-inch loafpan. Also makes very

soft dinner rolls.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Taco Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 9 ounces water 1 1/2 tablespoons applesauce or oil 2 tablespoons sugar 1 teaspoon salt 3/4 cup cornmeal 1/4 cup whole wheat flour 3 tablespoons taco seasoning 2 cup bread flour 1 1/2 teaspoons yeast




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Taco Cheddar Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons water 3 cups bread flour 1 cup shredded Cheddar cheese 1 tablespoon dry taco seasoning mix 1 tablespoon sugar 3/4 teaspoon salt 1 1/2 teaspoons bread machine yeast or instant yeast

Place the ingredients in the bread pan in the order recommended by yourmachine's manufacturer. Process on the Basic White cycle, Medium or LightCrust setting.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0

Tangy Cranberry Bread

Recipe By :n/a


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === REGULAR 1 lb LOAF === 3/4 cup cranberry juice 2 cups white bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 1/4 cup dried cranberries 2 tablespoons orange marmalade 1 teaspoon fast rise yeast (or 2 tspns active dry yeast) === LARGE 1 1/2 to 2 lb LOAF === 1 1/4 cups cranberry juice 3 cups white bread flour 2 tablespoon dry milk 1 1/2 teaspoon salt 2 tablespoon butter 1/3 cup dried cranberries 3 tablespoons orange marmalade 2 teaspoons fast rise yeast (or 3 tspns active dry yeast)

Follow the instructions for your particular brand of bread baking machine. This recipe can be made with the regular or delayed time bake cycles.


Hints: Place dried cranberries away from water if baking on delayed timecycle. Dried cranberries are sometimes called "ruby raisins."


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Per serving: 3434 Calories (kcal); 53g Total Fat; (13% calories from fat); 89g Protein; 646g Carbohydrate; 116mg Cholesterol; 5849mg SodiumFood Exchanges: 33 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 11 Fat; 4 1/2 Other Carbohydrates

NOTES : Recipe originally from "Electric Bread" by Innovative Cooking Enterprises; Anchorage, AK Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Texas Apricot-Date Bread

Recipe By :Betty ThompsonServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package Eagle Mills Homestyle White bread mix 1 cup dry apricots -- chopped fine 1 cup dry dates -- chopped fine 1/2 cup pecans -- chopped fine A few drops of vanilla

Add ingredients in the order listed above. Use regular or basic cycle.

Ice if desired with the following mixture: One box powdered sugarcombined with two tablespoons of apricot preserves and just enough wateror milk to allow you to drizzle the icing over the top.


Comments: This is sweeter bread with the apricots adding a lot of flavor. We suggest using it as a dessert bread perhaps topped with cream cheese. It could also work well as a light breakfast.


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Per serving: 360 Calories (kcal); 37g Total Fat; (85% calories from fat); 4g Protein; 10g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

NOTES : Betty Thompson received an Honorable Mention for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Jun-Jul 1997 period. Nutr. Assoc. : 0 0 0 0 0

Thai Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7/8 cup water

2 cups bread flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1 1/2 teaspoons chili paste (Sambal Oeleck) 1 tablespoon lime juice 1/3 cup chopped unsalted peanuts 1/3 cup coconut milk 2 teaspoons sesame seed oil 1 tablespoon dried cilantro 2 1/2 teaspoons active dry yeast




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Per serving: 1485 Calories (kcal); 40g Total Fat; (24% calories from fat); 43g Protein; 239g Carbohydrate; 47mg Cholesterol; 3403mg SodiumFood Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

The All-Good Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups warm water -- (110 degrees) 1 teaspoon sea salt 1 cup whole wheat flour 1 cup quinoa flour 1 cup spelt flour 2 tablespoons chopped fresh rosemary 1 tablespoon active dry yeast

Add ingredients to the bread pan in order suggested by your machine'smanufacturer. Select whole wheat setting.


Comments: Vegan bread, that's low fat and healthy. Quinoa and speltflours are availble at most health food stores.


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Per serving: 447 Calories (kcal); 3g Total Fat; (5% calories from fat); 21g Protein; 92g Carbohydrate; 0mg Cholesterol; 1901mg SodiumFood Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

The Best Bread Machine Sourdough


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package yeast 2 1/4 cup bread flour 1 tablespoon sugar 1 tablespoon oil 1 teaspoon salt 4 tablespoon Lora Brody's Sourdough Bread Enhancer 1 cup sourdough starter 1/2 cup warm water

Place all in the bread pan in the order recommended by your machine'smanufacturer. Process on the White Bread cycle.



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The Nutty Coconut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups water 1 1/2 tablespoons butter 2 tablespoons canned cream of coconut 3 cups bread flour 1 1/2 teaspoons salt 1/2 cup coconut flakes 1/4 cup pecans 1/4 cup walnuts 2 teaspoons active dry yeast



Comments: For best results use pure canned coconut cream.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Three Cheese And Garlic Bread

Recipe By :Lisa SelmonServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7/8 cup milk -- at room temperature 1/4 cup cottage cheese -- at room temperature 2 teaspoon garlic Salt 1 box Eagle Mills Homestyle White bread mix 1/3 cup shredded Provolone or Cheddar cheese 2 tablespoon grated Parmesan and/or Romano cheese

Place first 4 ingredients in bread pan in order listed adding yeast packetfrom the bread mix last. Add cheeses at second knead cycle or at fruitsignal.


Comments: This makes a very hearty, savory bread that is wonderful servedwith roasted meats or hamburgers straight off the grill. This bread alsomakes a great accompaniment for salad to make a satisfying light meal.

Have leftover bread? How about some fresh croutons to top off a salad orbowl of soup? Cut bread into 3/4-inch cubes and allow to dry. Heat oil(1 teaspoon oil for every 1 cup of bread cubes) in a large pan over mediumheat. Add dried bread cubes to pan and heat, stirring often, until cubesbegin to brown.

Helpful Hints: To quickly warm milk and cottage cheese, place themtogether in a container and heat in the microwave for 30 to 40 seconds.


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NOTES : Lisa Selmon received Co-First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Dec-Jan 1997 period. Nutr. Assoc. : 0 0 0 0 0 0

Three Seeds Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 1/3 cups bread flour 2 tablespoons dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 3 tablespoons butter 1 3/4 teaspoons dill seed 1 3/4 teaspoons celery seed 1 3/4 teaspoons caraway seed 1 3/4 teaspoons active dry yeast




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Per serving: 2166 Calories (kcal); 49g Total Fat; (20% calories from fat); 64g Protein; 364g Carbohydrate; 109mg Cholesterol; 3637mg SodiumFood Exchanges: 23 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Tomato Basil Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 cups bread flour 2 tablespoons dry milk 1 1/2 teaspoons sugar

2 teaspoons salt 2 tablespoons olive oil 2 tablespoons tomato paste 1 1/2 tablespoons dried basil 1 teaspoon Italian seasoning 2 teaspoons minced garlic 3 teaspoons active dry yeast




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Per serving: 1917 Calories (kcal); 39g Total Fat; (18% calories from fat); 61g Protein; 328g Carbohydrate; 16mg Cholesterol; 4608mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Tomato Basil Sherry Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups tomato paste 1/2 cup sherry 1 teaspoon salt 3 cups bread flour 1 tablespoon vegetable oil 1 tablespoon dried basil 2 teaspoons active dry yeast 2/3 cup diced sun dried tomatoes

Place all ingredients in the bread machine in order suggested by yourmachine's manufacturer (except for the sun dried tomatoes). Selectregular setting, medium crust.

At the beep or according to your manufacturer's suggestion add the sundried tomatoes.

Remove immediately at end of baking cycle. Let cool and slice; spreadwith your favorite topping.


Comments: This bread goes great with any Italian meal, or anytime byitself. It's denser and heartier than most yeast breads, and has a thickcrust. It has all the flavors of an authentic hand-made loaf, but itcomes from the bread machine!


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Per serving: 2073 Calories (kcal); 23g Total Fat; (10% calories from fat); 65g Protein; 377g Carbohydrate; 0mg Cholesterol; 4740mg SodiumFood Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Tres Pizza Doughs


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === PESTO DOUGH === 2 tablespoons pesto sauce 1 1/4 cups water -- or more if needed 1/3 cup olive oil 3 cups flour 1/2 cup cornmeal 1 1/2 teaspoons salt 1 tablespoon yeast === SUNDRIED TOMATO DOUGH === 5 oil-Packed sun-dried tomatoes with oil 2 tablespoons sun-dried tomato paste 1 1/4 cups water -- or more if needed 1/3 cup olive oil 3 cups flour 1/2 cup cornmeal 1 1/2 teaspoons salt 1 tablespoon yeast

=== GARLIC DOUGH === 2 tablespoons garlic paste 1 1/4 cups water -- or more if neded 1/3 cup olive oil 3 cups flour 1/2 cup cornmeal 1 1/2 teaspoons salt 1 tablespoon yeast === TOPPINGS === Pizza sauce 1/2 cup grated Parmigiano-Reggiano cheese

Place desired dough ingredients in machine and program for knead and firstrise. Press start. Dough will be soft at first but become firmer.

Preheat the oven to 500 degrees with the rack in the center position. Turn 17- by 11-inch pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel.

Place the other half on the prepared pan and use rolling pin to roll thedough evenly to the edge. Have a friend hold the pan or place a wet towelunderneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10minutes.

This recipe yields 2 pizzas.

Source: "CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"S(Formatted for MC5): "10-15-1999 by Joe Comiskey - [email protected]"Yield: "2 pizzas"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Ultimate Sandwich Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 cup water 2 tablespoons oil

1 3/4 cups bread flour 1 cup whole-wheat flour 1/3 cup rye flour 2 tablespoons vital wheat gluten 2 tablespoons sugar 1 teaspoon salt 2 teaspoons yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Uncle Wynn's Bread Machine Rye


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups water 3 tablespoons honey 2 tablespoons olive oil 3 teaspoons caraway seeds 1/2 cup cornmeal 1 1/2 cups dark rye flour 2 cups unbleached bread flour 2 tablespoons vital gluten -- (optional) 2 teaspoons active dry yeast 1 teaspoon salt

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Set for French Bread cycle, or Normalsetting.



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Per serving: 1353 Calories (kcal); 35g Total Fat; (21% calories from fat); 37g Protein; 244g Carbohydrate; 0mg Cholesterol; 2154mg SodiumFood Exchanges: 12 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Vegetable Pizza Bread

Recipe By :Mary Kay HaddadServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Box Eagle Mills Best Loaf Pizza Crust Mix Sundried tomatoes (oil packed) Sliced black olives Pepperocini Canned artichoke hearts Sliced tomatoes Shredded cheese -- your favorite

Prepare as per package instructions. Top with topping ingredients. Bakein a 450 degree oven for about 20 minutes.

Comments: This topping is really to taste a combination of flavors thatranks with the best we have tasted. Something about this combination ofvegatables makes it really unique.

Source: "Eagle Mills Bread Mix Products (ABM recipe library) at http://www.eaglemills.com"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"Yield: "1 pizza"

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NOTES : Mary Kay Haddad received Co-First Place Honors for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Dec-Jan 1997 period. Nutr. Assoc. : 0 0 0 0 0 0 0

Vermont Bread

Recipe By :Marien KruegerServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water 1/4 cup honey 1/4 cup maple syrup 1 1/2 teaspoon salt 3/4 cup yellow cornmeal 1 1/2 cups whole-wheat flour 1 1/2 cups Eagle Mills Best Loaf Bread Machine Flour 3/4 cup rye flour 2 teaspoon yeast 1/3 cup chopped walnuts

Place ingredients (excluding walnuts) in bread machine pan. Select"white" or "basic" cycle and start. Add walnuts at first beep cycle or atmanufacturer's instructions.


Comments: This makes a generous loaf with a wonderful sweet flavorcombination of honey and maple syrup. To enhance this interesting bread,the cornmeal gives it a unique pleasing texture. Great for sandwiches,try it with chicken or tuna salad. This bread could also be used to makeout of this world French toast!


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Per serving: 2000 Calories (kcal); 31g Total Fat; (13% calories from fat); 54g Protein; 401g Carbohydrate; 0mg Cholesterol; 3238mg SodiumFood Exchanges: 18 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5

Fat; 8 Other Carbohydrates

NOTES : Marien Krueger received an Honorable Mention for this recipe in the Eagle Mills Bread Machine Recipe Contest for the Apr-May 1997 period. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Welsh Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon white vinegar 2/3 cup milk 2 tablespoons brown sugar 1 egg 1/4 cup butter or margarine 1/4 teaspoon salt 2 tablespoons molasses 2 cups all-purpose flour 1 pinch baking soda 1 teaspoon caraway seeds 1 1/2 teaspoons bread machine yeast 3/4 cup raisins

Combine the vinegar and the milk. Let stand for at least 15 minutes oruntil the mixture thickens.

Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, breadflour, baking soda, caraway seeds and yeast in the order directed by yourbread machine's manufacturer.

Set machine to basic cycle (fruit bread, white bread, etc depending onyour bread machine), medium crust setting. Add the raisins when indicatedto by your bread machine's manufacturer.

Alternately this bread can be mixed in the bread machine and then bake inthe oven. Set bread machine to dough setting. Remove dough, shape into aloaf, cover and let rise in a warm place, until just under doubled insize. This will take about 1 hour.

Bake the bread in a preheated 375 degree oven for 30 to 45 minutes. Breadwill golden brown and sound hollow when thumped on the bottom.


Comments: A slightly sweet bread with a great flavor combination ofraisins and caraway seeds.

Source: "Bread Recipe.Com (ABM recipe collection) at

http://www.breadrecipe.com"S(Formatted for MC5): "10-20-1999 by Joe Comiskey - [email protected]"Yield: "1 loaf"

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Per serving: 2004 Calories (kcal); 59g Total Fat; (26% calories from fat); 42g Protein; 334g Carbohydrate; 333mg Cholesterol; 1258mg SodiumFood Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 10 1/2 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups lukewarm milk 3 cups all-purpose flour 1 1/2 tablespoons white sugar 1 1/2 teaspoons salt 2 tablespoons butter or margarine 2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Butter should be in corners to avoidcontact with yeast. Set at basic loaf and desired crust.

When done, place on wire rack for at least 10 minutes before slicing.



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White Bread For The Bread Machine


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water -- (110 degrees) 3 tablespoons white sugar 1 1/2 teaspoons salt 3 tablespoons vegetable oil 3 cups bread flour 2 1/4 teaspoons active dry yeast

Place water, sugar, salt, oil, bread flour and yeast into pan of breadmachine according to the manufacturer's instructions. Bake on White Breadsetting. Cool on wire racks before slicing.



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White Sprouted Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF ===

1 cup water 2 1/2 tablespoons butter 1 1/3 teaspoons sugar 2 teaspoons salt 2/3 cup sprouted wheat berries -- see * Note 3 1/3 cups bread flour 1/4 cup dry milk 2 1/2 teaspoons bread machine yeast

* Note: SPROUTING WHEAT BERRIES -- Two to three days prior to making thisbread, place 1/3 to 1/2 cup wheat berries in a sprouting jar (or any glassjar with cheesecloth tied down with a rubber band). Cover with water andallow to sit overnight (at least 12 hours). Drain and rinse again, rightthrough the screen or cheesecloth, and set the jar mouth-side down at a45-degree angle in a warm, dark place. Rinse sprouts twice a day. Theyare ready for use when you see small sprouts of about 1/8 to 1/4 inch. The sprouts should not be any longer than the berry itself.




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White Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water -- (80 degrees) 1 teaspoon lemon juice 1 tablespoon oil 2 tablespoons sugar 1 teaspoon salt 1 tablespoon dry milk

1 3/4 cups bread flour 1/4 cup whole wheat flour 1 teaspoon active dry yeast 2 tablespoons sunflower seeds

Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Sweet Bread" bake cycle.





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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Whole Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons olive or vegeable oil 1/4 cup honey or maple syrup 3 cups 100% white whole wheat flour or regular whole wheat - (to 3 1/2 cups) 1/4 cup sunflower, sesame or flax seeds -- or combination 1 tablespoon vital wheat gluten 1 1/2 teaspoons salt 1 1/2 teaspoons instant yeast




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Whole Wheat Honey Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/8 cups water 3 cups whole-wheat flour 1 1/2 teaspoons salt 1/3 cup honey 1 tablespoon dry milk 1 1/2 tablespoons shortening 1 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select Whole Wheat setting, and then press Start.



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Whole Wheat Raisin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7/8 cup water 1 tablespoon butter 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/2 cup whole wheat flour 1 1/2 cups bread flour 1 teaspoon yeast 1 tablespoon dry milk 1 tablespoon sesame seeds 1 tablespoon flax seeds 1/2 cup raisins


Add raisins near end of last knead cycle.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Whole Wheat Spice Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 2 tablespoons dry milk 2 tablespoons brown sugar 3/4 teaspoon salt 2 tablespoons butter 1/2 cup raisins 1 1/2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 2 1/2 teaspoons active dry yeast



Comments: Remember to put spices with the liquids away from the yeast. Spices kill part of the yeast power so put yeast on top of flour.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Whole Wheat Thin Pizza Crust


Categories : Breads/Rolls Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 1 tablespoon vital wheat gluten 1/2 teaspoon salt 1 teaspoon sugar 2 tablespoons olive oil 2 cups whole-wheat flour 2 teaspoons bread machine yeast








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Nutr. Assoc. : 0 0 0 0 0 0 0

Whole Wheat Zucchini Herb Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water 2 teaspoons honey 1 tablespoon vegetable oil 3/4 cup zucchini -- shredded 3/4 cup whole wheat flour 2 cups bread flour 1/2 teaspoon dried basil or rosemary (or 1 tspn fresh basil or rosemary) 2 teaspoons sesame seeds 1 teaspoon salt 1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggestedby the machine's manufacturer. Set for Basic Bread cycle, or Normalsetting.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Winter Vegetable Bread



Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons active dry yeast 1 3/4 cups bread flour -- plus 2 tablespoons bread flour 3 tablespoons rolled oats 1 1/2 cups whole wheat flour 1 1/2 teaspoons ground ginger 1 1/2 tablespoons sugar 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons vegetable oil 3/4 cup water -- or more for the right consistency 3/4 cup grated carrots 3/4 cup chopped canned beets

Add all ingredients, except carrots and beets, to the bread pan in theorder suggested by the machine's manufacturer. Add carrots and beetsduring end of last knead. Bake on basic bread cycle.

Note: This is a very dry dough so be sure and add extra water to achievethe correct consistency while mixing in machine a little at a time. Remember the beets will add some moisture.

Cut beets in chunks rather than small pieces. The beets help add moisturewhen added during the first knead but will disintegrate in the dough andno red flecks in bread.

Comments: This bread is pink outside and golden within, flecked with redand orange -- color and flavor that will brighten up any dreary winterday.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Wonderful Buttermilk Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups water 1 1/2 tablespoons butter 3 cups bread flour 2 tablespoons buttermilk powder 2 tablespoons sugar 1 teaspoon salt 2 1/2 teaspoons yeast

Place all ingredients in your machine in in the order specified by yourmachine's manual. Select the "Basic" or "White" cycle and press "Start".



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Nutr. Assoc. : 0 0 0 0 0 0 0 0

Wonderful Potato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups water 1 1/2 tablespoons butter 2 3/4 cups bread flour 3 tablespoons instant mashed potatos 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons dry milk 2 1/2 teaspoons yeast

Place all ingredients in your machine in the order specified by yourmachine's manual. Select the "Basic" or "White" cycle and press "Start".



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Wonderful Rye Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups water 1 1/2 tablespoons butter 1 1/2 cups bread flour 1 1/2 cups rye flour 2 teaspoons carraway seeds 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons dry milk 2 1/2 teaspoons yeast

Place all ingredients in your machine in the order specified by yourmachine's manual. Select the "Wheat", "Whole Grain", "Basic" or "White"cycle and press "Start".


Source: "The Bread Machine Digest at http://www.sonic.net/webpub/"S(Formatted for MC5): "10-18-1999 by Joe Comiskey - [email protected]"Yield:

"1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Wonderful Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups water 1 1/2 tablespoons butter 1 1/2 cups bread flour 1 1/2 cups whole-wheat bread flour 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons dry milk 2 1/2 teaspoons yeast

Place all ingredients in your machines in the order specified by yourmachine's manual. Select the "Wheat", "Whole Grain", "Basic" or "White"cycle and press "Start".



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Wonderful White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === MEDIUM 1 1/2 lb LOAF === 1 1/8 cups water 1 1/2 tablespoons butter 3 cups bread flour 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons dry milk 2 1/2 teaspoons yeast

Place all ingredients in your machine in the order specified by yourmachine's manual. Select the "Basic" or "White" cycle and press "Start".



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Nutr. Assoc. : 0 0 0 0 0 0 0 0

Wow Red Bread

Recipe By :Donna MahlendorfServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup tomato juice -- at room temperature 1 package Eagle Mills Best Loaf White, Italian, or French bread mix 3/4 cup sliced hot peppers

Pour one cup of warm tomato juice (room temperature) into bread machinepan. Empty Eagle Mills Best Loaf White, Italian, or French bread mix intobread machine pan on top of the tomato juice. Pour contents of Red Staryeast packet into bread machine pan on top of mix.

Add the 3/4 cup sliced hot peppers to the dough at the second knead cycle. If using canned or pickled peppers, drain all liquid before adding tomachine.


Comments: Substitute sweet peppers if a milder taste is preferred. Great for toasted cheese sandwiches!


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Per serving: 41 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 881mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Donna Mahlendorf was the first ever Winner of the Eagle Mills Bread Machine Recipe Contest in Nov 1996. Nutr. Assoc. : 0 0 0 0

Yogurt Cornbread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup plain yogurt 1/3 cup water 1 tablespoon butter or margarine 2 1/2 cups bread flour 3/4 cup cornmeal 3/4 cup canned kernel corn -- well drained 2 teaspoons white sugar 1 teaspoon onion powder 3/4 teaspoon salt 1 teaspoon active dry yeast

Place all ingredients in the bread machine in the order suggested by themachine's manufacturer. Select the basic white bread cycle or the whole

grain cycle.


Comments: Cornmeal and whole kernel corn color this loaf golden. Yogurtlends a delightful sourdough-like tang.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yummy Peanut Butter Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water -- (110 degrees) 1 tablespoon white sugar 1 tablespoon brown sugar 2 tablespoons honey 1 teaspoon salt 3 tablespoons crunchy peanut butter 1 tablespoon vegetable oil 1 egg 3 cups bread flour 1 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by themachine's manufacturer. Select white bread setting. Start.


Bake in a preheated 350 degrees oven for 35 to 45 minutes or until athermometer inserted in the center of the loaf reads 200 degrees.



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Zesty Orange Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 3 cups bread flour 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 teaspoon salt 3 tablespoons butter 2 1/2 tablespoons grated fresh orange zest 1 teaspoon cinnamon 2 1/2 teaspoons orange extract 1/2 cup pecan bits 2 1/4 teaspoons active dry yeast



Comments: Remember to put spices with the liquids away from the yeast. Spices kill part of the yeast power so put yeast on top of flour.


"1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Zucchini Lemon Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- === SMALL LOAF - 1 lb MACHINE === 1/2 cup shredded zucchini 1/2 cup water 2 tablespoon vegetable oil 2 tablespoon honey 3/4 teaspoon salt 1 teaspoon grated lemon rind 1 cup Robin Hood Best For Bread multigrain blend 1 cup Robin Hood Best For Bread homestyle white flour 1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast === LARGE LOAF - 1 1/2 to 2 lb MACHINE === 3/4 cups shredded zucchini 3/4 water 3 tablespoon vegetable oil 3 tablespoon honey 1 teaspoon salt 1 1/2 teaspoon grated lemon rind 1 1/2 cups Robin Hood Best For Bread multigrain blend 1 1/2 cups Robin Hood Best For Bread homestyle white flour 1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast


Tip: Replace Best For Bread Multigrain Blend with Robin Hood Best ForBread Whole wheat flour. Replace lemon rind with orange rind.


Comments: Even as summer draws to a close, there's still plenty of timeto indulge in the bountiful harvest of fresh fruits and vegetables. And

you can count on Robin Hood for delicious recipes -- such as ZucchiniLemon Bread -- that compliment the season's freshest fare.

This tasty bread machine loaf features the zesty flavour of grated lemonrind, fresh shredded zucchini and Robin Hood Best For Bread MultigrainBlend and Homestyle White flours.

Host a late summer barbecue and serve Zucchini Lemon Bread with anassortment of summer salads or grilled meats and vegetables. Use as thebase for a delicious bruschetta-style bread. Or toast thick slices,drizzle with flavoured olive oil -- we like garlic or herb -- and servealongside your favorite pasta dishes.

Zucchini Lemon Bread takes just a few minutes to prepare in your breadmachine. So take a break from surfing the web and try this deliciousrecipe today.


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Zucchini-Carrot Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons yeast 1 teaspoon salt 2 teaspoons cinnamon 1 1/2 tablespoon non fat dry milk powder 1 1/2 tablespoon brown sugar 3 cups bread flour 1 1/2 tablespoon Lighter Bake (or applesauce) 3/4 cup water 1/3 cup grated zucchini 1/3 cup grated carrots




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NOTES : Recipe originally from "Fat Free Living 4 Breads" Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Zuni Indian Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoon dry buttermilk -- or 7/8 cup buttermilk 7/8 cup water -- if you use dry buttermilk 1 egg -- (i use just a white) 1 teaspoon powdered lecithin -- optional 1 2/3 cup whole wheat flour 1 cup bread flour 1/3 cup cornmeal 1 1/2 teaspoon salt 1 1/2 tablespoon applesauce (butter) 3 tablespoon molasses 1/3 cup dry roasted sunflower seeds 1/4 teaspoon baking soda -- (omit if using powder buttermilk 3 teaspoon yeast

Use light setting.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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