Jelly Doughnuts
1 cup warm milk (110ºF.)
1/3 cup water
1 egg, beaten
3 Tbsp. margarine, melted
3/4 cup white sugar
4-1/2 cups bread flour
1 tsp. salt
1-1/2 tsp. ground nutmeg
1 Tbsp. active dry yeast
3/4 cup any flavor fruit jam
2 quarts vegetable 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 by the manufacturer. Set machine to the sweet dough cycle. Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes. Roll dough out to 1/4" thickness. With floured cookie cutter, cut into 2-1/2" rounds. Place 1/2 tsp. jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes. Heat oil in deep fryer to 375ºF. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels. Makes 2 dozen.
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Joe's Favorite Bread
1-1/4 cups + 1 Tbsp. water
1 Tbsp. butter
3/4 Tbsp. olive oil
3-1/3 cups bread flour
1 Tbsp. sugar
1-1/4 tsp. salt
1-1/2 tsp. bread machine yeast
Make as directed. I use a French bread cycle and a medium for color.
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Lemon Poppy Seed Bread
1 package yeast
3 cups bread flour
1/4 cup sugar
1 Tbsp. butter
1 egg
2 tsp. dried, grated lemon rind
1/2 tsp. lemon grated
7 ounces lemonade
1/4 cup very hot water
2 tsp. poppy seeds
Place ingredients in bread machine pan in order recommended by manufacturer. Select White cycle; press start.
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Lemonade Bread
2-1/2 tsp. active dry yeast
1-3/4 cups + 2 Tbsp. bread flour
1-1/2 cups whole wheat flour
1-1/4 tsp. salt
1-1/2 Tbsp. sugar
1-1/2 Tbsp. vegetable oil
1/4 cup frozen lemonade concentrate, thawed
1 cup water
Place in bread pan in order recommended by manufacturer. Set on light or medium cycle.
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Light Oat Bread
1-1/4 cups water
2 Tbsp. margarine
1 tsp. salt
3 cups all-purpose flour
1/2 cup rolled oats
2 Tbsp. brown sugar
1-1/2 tsp. active dry yeast
Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.
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Lime & Coconut Milk Bread
from Lynda
2-1/2 teaspoons active dry yeast
2 cups bread flour
1-1/4 cups whole-wheat flour
1/4 cup rolled oats
1/4 cup cornmeal
3 tablespoons sugar
1-1/2 teaspoons salt
3 tablespoons lime zest, grated
1-1/2 tablespoons oil
3/4 cup coconut flakes
1/2 cup coconut milk, unsweetened
1 cup water
Add all the ingredients in the order suggested by your manual. Set for white bread setting.
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Low-Fat Crusty Whole Wheat Bread
from Lynda
| 1-Lb. Loaf | Ingredients | 1-1/2 Lb. Loaf |
| 1-1/2 tsp. | dry yeast | 2-1/4 tsp. |
| 1-1/2 cups | bread flour | 2-1/4 cups |
| 3/4 cup | whole wheat flour | 1 cup + 2 Tbsp. |
| 2 Tbsp. | nonfat dry milk | 3 Tbsp. |
| 1 tsp. | salt | 1-1/2 tsp. |
| 2 Tbsp. | minced prunes* | 3 Tbsp. |
| 3/4 cup + 2 Tbsp. | water | 1-1/4 cups |
Add all ingredients in the order suggested by your machine manual and process on the basic bread cycle according to the manufacturer's directions.
LYNDA'S NOTE: *I sub 2 Tbsp. molasses for the prunes.
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Maple Syrup Bread
1 cup + 3 Tbsp. water
2 Tbsp. maple syrup
2 cups unbleached white flour
1 cup whole wheat flour
1/2 Tbsp. salt
1 Tbsp. yeast
Place in bread pan in order recommended by manufacturer. Set on light or medium cycle.
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Mediterranean Herbed Bread
1 cup water
1 Tbsp. butter
3 cups bread flour
2 Tbsp. sugar
1 Tbsp. nonfat dry milk
1-1/2 tsp. salt
1 tsp. chopped fresh or 1/2 tsp. dried basil leaves
1 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
2-1/4 tsp. bread machine yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan to wire rack; cool.
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Moist Cinnamon Rolls
1 cup warm milk
1 egg
2 Tbsp. butter
2 Tbsp. sugar
1/2 tsp. salt
3-1/3 cups bread flour
1-1/2 tsp. active dry yeast
1/3 cup butter
1/2 cup brown sugar
2 Tbsp. milk
1 cup chopped walnuts
1/4 cup butter, melted
1/2 cup brown sugar
2 tsp. ground cinnamon
1/2 cup chopped walnuts
1/2 cup raisins
Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 Tbsp. milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13" pan; set aside. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one " pieces. Place the pieces in the prepared pan on top of the caramel sauce. Cover with a damp cloth and let rise in a warm place until double in size, about 1-1/2 to 2 hours. Preheat oven to 350ºF. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter. Makes 15 rolls.
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Multigrain Loaf
1-1/4 cups water
2 Tbsp. butter
1-1/3 cups bread flour
1-1/3 cups whole wheat flour
1 cup 7-grain or multigrain hot cereal (uncooked)
3 Tbsp. packed brown sugar
1-1/4 tsp. salt
2-1/2 tsp. bread machine yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
NOTE: Look for 7-grain cereal in the health food aisle or hot cereal section of your supermarket.
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No-Fat Bagels
1 package yeast
3/4 cup warm water, 110ºF.
3 cups flour
1 egg white
1-1/2 cups 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. To shape 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 375ºF oven for 30 minutes or until brown. Makes 6.
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Oat Walnut Bread
from “The Best of Mr. Food Cookin’ Quickies”
1-1/4 cups very warm water (120-130ºF.)
3 cups bread flour
1-1/2 tsp. salt
1/4 cup packed brown sugar
1/2 cup quick-cooking oats
1 Tbsp. butter
1-1/2 tsp. bread-machine or rapid-rise yeast
3/4 cup chopped walnuts
Combine all ingredients in bread machine according to manufacturer’s instructions. Select bake cycle; start machine. Add walnuts at the beep. When baking is done, remove bread from pan; cool on wire rack.
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Onion & Cheese Bread
1-1/4 cups water
2 Tbsp. powdered milk
1 Tbsp. sugar
1 tsp. salt
3-1/4 cups flour
1 Tbsp. dried onions
3 Tbsp. shredded sharp cheddar cheese
1 tsp. active dry yeast
Place in bread pan in order recommended by manufacturer. Set on light or medium cycle.
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Onion, Garlic & Cheese Bread
1-1/8 cups warm water
3 cups bread flour
2 Tbsp. dry milk powder
2 Tbsp. white sugar
1-1/2 tsp. salt
2 Tbsp. margarine
2 tsp. active dry yeast
2 tsp. garlic powder
3 Tbsp. dried minced onion
1 cup shredded sharp Cheddar cheese
Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust. When alert sound or when indicated by your manufacturer add the garlic powder, 2 Tbsp. of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining Tbsp. of onion flakes over dough.
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Orange Bread
1 egg
1 cup orange juice
1/4 cup hot water
1 Tbsp. margarine
1/4 cup white sugar
3-1/2 cups bread flour
1 tsp. salt
2 Tbsp. orange zest
1/4-oz. package active dry yeast
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread or Basic cycle, and Start.
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Orange Cardamom Breakfast Rolls
from allrecipes.com
1 large orange
1/3 cup honey
1 Tbsp. vegetable oil
2 cups bread flour
1 cup whole wheat flour
1 tsp. salt
2 tsp. bread machine yeast
3/4 cup packed brown sugar
3/4 cup dried cranberries
1 tsp. ground cardamom
Zest the orange; set zest aside. Peal and seed orange; cut orange fruit into chunks. Combine zest and fruit in a blender and puree. Pour orange pulp into bread machine pan. Add honey, oil, white flour, wheat flour, salt, and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough. When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of 1/4 inch. Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 1 to 2 inches thick. Place rolls in a baking pan coated with non-stick spray. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour. Bake in a preheated 375ºF. oven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.
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Orange Pull Aparts
1/4 cup milk
1 egg
1 Tbsp. orange zest
1 large orange, juiced
1/2 cup water
2-1/4 cups all-purpose flour
3 Tbsp. white sugar
2-1/4 tsp. active dry yeast
1 tsp. salt
2 Tbsp. margarine
1/2 tsp. ground cinnamon
1/4 cup butter, melted
3 Tbsp. white sugar
1 cup confectioners' sugar
1-1/2 Tbsp. orange juice
In a one cup measure combine the milk, eggs, grated orange rind, juice from one orange, and enough water to equal one cup. Place into bread maker. Add the flour, sugar, yeast, salt, butter or margarine, and cinnamon to the bread maker and turn machine onto dough cycle. When cycle is complete, divide the dough into 20 equal portions and roll into 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 375ºF. oven for 25-30 minutes. Let cool for 5 minutes then remove from pan. If desired, glaze with a mixture of confectioners' sugar and orange juice.
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Parmesan Focaccia Bread
1-1/3 cups warm water (110ºF.)
1 tsp. white sugar
1 tsp. salt
4-1/4 cups bread flour
1 tsp. lecithin
3 tsp. bread machine yeast
4 tsp. olive oil
4 tsp. dried oregano
1/3 cup olive oil
1/3 cup grated Parmesan cheese
Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting, and Start. When the dough has risen once in the bread maker, transfer it into an oiled, 8” round baking tin. Allow to rise until doubled in bulk. Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes. Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese. Bake at 400ºF. in center of oven for approximately 20 minutes, until golden.
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Paula's Breadsticks
1-1/3 cups warm water (110ºF.)
3 Tbsp. butter, softened
4 cups bread flour
2 tsp. salt
1/4 cup white sugar
1/4 cup sesame seed
2 Tbsp. dry milk powder
2-1/2 tsp. active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Spray two baking sheets with cooking spray. Preheat oven to 375ºF. When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1" apart on the prepared pans. Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool. Makes 18.
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Peaches 'n' Cream Bread
1 pkg. yeast
2-1/2 cups bread flour
1/2 cup wheat flour
1 Tbsp. gluten
1/4 cup brown sugar, packed
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. baking soda
1/3 cup chopped dried peaches
1 cup sliced, canned peaches in lite syrup (drained)
1/3 cup sour cream
1 tsp. vanilla
1 Tbsp. margarine
1/3 cup peach juice, warmed
Use ingredients at room temperature. Add all ingredients into the pan in the order listed. Select sweet bread and push start.
NOTE: Be sure to use peaches canned in light syrup. If dough is too dry, add another Tbsp. of peach juice after 5 minutes of kneading.
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Peanut Butter & Jelly Bread
1/3 cup water
2/3 cup any jelly
3 cups bread flour
1/2 tsp. salt
3 Tbsp. dry milk powder
1/2 cup any peanut butter
2 tsp. yeast
Place in bread pan in order recommended by manufacturer. Set on light or medium cycle.
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Peasant Bread
1-1/2 cups water
1 Tbsp. white sugar
1-1/2 tsp. salt
3-1/2 cups bread flour
2-1/2 tsp. active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.
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Pepperoni Pizza Bread
1 cup + 2 Tbsp. warm water
3 cups bread flour
1/3 cup grated mozzarella cheese
2 Tbsp. sugar
1-1/2 tsp. garlic salt
1-1/2 tsp. oregano leaves
1-3/4 teaspoons yeast
2/3 cup sliced pepperoni
Place all but pepperoni in bread pan in order recommended by manufacturer. Set on light or medium cycle. Add pepperoni at raisin/nut cycle or 5 to 10 minutes before last kneading cycle ends.
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Peppy's Pita Bread
1-1/8 cups warm water (110ºF.)
3 cups all-purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1-1/2 tsp. white sugar
1-1/2 tsp. active dry yeast
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12" rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7" circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy. Preheat oven to 500ºF. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
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Pesto Bread
from Lynda
1 cup warm water
1/4 cup pesto sauce
1 tsp. lemon juice
1-1/2 tsp. sugar
1 tsp. salt
3 cups bread flour
1 package yeast, equal to 2-1/2 tsp
Put all ingredients into machine, according to manufacturers directions. Set on White Bread setting and start!
NOTE: Can be made on the timer cycle or even quick rise cycle, but remember to use Rapid Rise yeast for the latter. Bread is best when it is warm. Leftovers make for great "garlic" bread for spaghetti, just toast under the broiler with a little olive oil.
Per Serving (excluding unknown items): 115 Calories; 2g Fat (17.6% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 160mg Sodium. Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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Pina Colada Bread
2/3 cup crushed pineapple with juice
3 Tbsp. rum
3/4 cup warm water (110ºF.)
2 Tbsp. margarine, softened
3-1/4 cups all-purpose flour
1/2 cup flaked coconut, toasted
2 Tbsp. white sugar
1 tsp. salt
1-3/4 tsp. active dry yeast
Place all ingredients in bread pan in order suggested by the manufacturer. Select sweet or quick bread baking cycle.
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Plain & Simple Sourdough Bread
3/4 cup warm water (110ºF.)
1 cup sourdough starter
1-1/2 tsp. salt
2 2/3 cups bread flour
1-1/2 tsp. active dry yeast
Add all ingredients in order suggested by your manufacturer. Select white bread setting and push start.
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Polish Sweet Bread
1/2 cup milk
4 Tbsp. butter
2 eggs, beaten
1/2 cup white sugar
1 tsp. vanilla extract
4 cups bread flour
3 tsp. active dry yeast
1 tsp. salt
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup bread flour
1/4 cup butter
1 egg
1 Tbsp. water
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the 4 Tbsp. butter; stir until melted. Let cool until lukewarm. Pour milk mixture into bread machine pan. Add 2 eggs, 1/2 cup sugar, vanilla extract, 4 cups bread flour, yeast and salt. Choose Dough setting; press start. When dough is finished mixing, leave it in the bread machine pan and cover with a towel. Let rise until doubled, about 45 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5" loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350ºF. In a small bowl, combine 1/4 cup sugar, 1/4 brown sugar and 1/3 cup flour. Cut in butter until mixture resembles coarse crumbs; set aside. In a separate bowl, beat together 1 egg and 1 Tbsp. water. Brush loaves of risen bread with the egg wash and then sprinkle on crumb topping. Bake at 350ºF.or about 30 minutes, until golden brown.
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Portuguese Sweet Bread
1 cup milk
1 egg
2 Tbsp. margarine
1/3 cup white sugar
3/4 tsp. salt
3 cups bread flour
2-1/2 tsp. active dry yeast
Add ingredients in order suggested by your manufacturer. Select "sweet bread" setting, then Start.
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Portuguese White Bread
2/3 cup water
2 Tbsp. butter or margarine
2 tsp. sugar
1 tsp. salt
1 7/8 cups bread flour
1 tsp. yeast
Put ingredients into bread machine according to manufacturer's directions. This makes a small loaf.
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Potato Bread or Rolls
recipe by Lynda
3/4 cup potato water, room temperature
3 Tbsp. soft butter
1 egg, brought to room temperature
1/2 cup leftover mashed potatoes, warm or at room temperature
2 Tbsp. sugar
1 Tbsp. dried chives, optional
Few sprinkles of freshly ground black
pepper, optional
1/4 to 1/2 tsp. kosher salt
3 cups bread flour
1 package yeast
Add all ingredients to your machine according to manufacture's instructions. Select White Bread Cycle and start. (Sweet bread cycle also works.) This makes a wonderful sandwich bread, slices nicely. Makes a 1-1/2 pound loaf, one very TALL loaf.
Per serving (excluding unknown items): 117 Calories; 2g Fat (16.8% calories from fat); 4g Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 48mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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Potato Coffee Cake
3/4 cup dry potato flakes
1 cup boiling water
1 cup warm milk
3 Tbsp. butter, softened
2 eggs
1 cup white sugar
4-1/2 cups bread flour
1/4-oz. package active dry yeast
3 Tbsp. white sugar
1/2 tsp. ground cinnamon
3 Tbsp. butter, melted
In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine. When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8" pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350ºF. In a small bowl, combine 3 Tbsp. sugar with 1/2 tsp. cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture. Bake in preheated oven for 20 minutes, or until golden brown. Makes 3 round loaves.
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Pumpernickel Bread
1-1/2 cups warm milk
1-1/2 Tbsp. vegetable oil
3 Tbsp. molasses
2-1/2 cups bread flour
1 cup rye flour
1/3 cup cornmeal
1 tsp. salt
1-3/4 tsp. active dry yeast
3 Tbsp. unsweetened cocoa powder
Place ingredients into the bread machine in order suggested by the manufacturer. Use the the Light Crust or Whole Wheat settings. Start the machine.
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Quick Sourdough Bread
1 cup water
1 cup bread flour
1/4 tsp. white sugar
2 tsp. active dry yeast
7 Tbsp. milk
1 tsp. vinegar
1 Tbsp. vegetable oil
1/2 tsp. salt
1 tsp. white sugar
3 cups bread flour
2 tsp. active dry yeast
In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 tsp. sugar and 2 tsp. yeast; mix well. Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight. The next day, pour overnight starter into the pan of bread machine. Add remaining ingredients in the order recommended by the manufacturer. Select cycle; press Start.
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Raisin Bread
1 cup warm water (110ºF.)
1-1/2 Tbsp. lard
2 tsp. active dry yeast
1/2 cup raisins
3 cups bread flour
1 tsp. salt
1 tsp. ground cinnamon
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the Basic or White Bread setting. There is no 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 before serving.
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Rosemary Herb Bread
2/3 cup milk
2 eggs
3 cups bread flour
1-1/2 tsp. salt
2-1/2 Tbsp. white sugar
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
1 tsp. dried marjoram
1-1/2 Tbsp. margarine
2 tsp. active dry yeast
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.
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Rum Raisin Bread
2 Tbsp. rum
1/2 cup raisins
1/2 cup water
2 cups bread flour
1 Tbsp. dry milk powder
2 tsp. brown sugar
1 tsp. salt
2 tsp. butter
2 Tbsp. heavy whipping cream
1/2 tsp. rum flavored extract
1 egg
1 tsp. olive oil
1-1/2 tsp. active dry yeast
In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain. Place ingredients in pan in order recommended by the manufacturer. Use the regular setting for a 1-pound loaf. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
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Russian Black Bread
1-1/2 cups water
2 Tbsp. cider vinegar
2-1/2 cups bread flour
1 cup rye flour
1 tsp. salt
2 Tbsp. margarine
2 Tbsp. dark corn syrup
1 Tbsp. brown sugar
3 Tbsp. unsweetened cocoa powder
1 tsp. instant coffee granules
1 Tbsp. caraway seed
1/4 tsp. fennel seed, optional
2 tsp. active dry yeast
Place ingredients into the bread machine in order suggested by the 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 Country Bread
3/4 cup spring water
1/4 tsp. bread machine yeast
1-3/4 cups bread flour
1 cup spring water
1/2 tsp. bread machine yeast
2 cups bread flour
1/3 cup whole wheat flour
1/4 tsp. salt
The day before making bread, place 3/4 cup spring water, 1/4 tsp. bread machine yeast and 1-3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight. The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use. In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 tsp. yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour. Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400ºF. Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
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Sahara Sand Bread
1/2 cup warm water (110ºF.)
1/2 cup warm milk (110ºF.)
1 Tbsp. lemon juice
2-1/2 cups bread flour
1/2 cup whole wheat flour
1-1/2 tsp. salt
1 Tbsp. margarine, softened
1 Tbsp. olive oil
1 Tbsp. white sugar
2 tsp. active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
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Sally Lunn Bread
2 large eggs
3 tsp. yeast
2 Tbsp. sugar
1/2 cup water
1/4 cup powdered buttermilk
1 Tbsp. vanilla
1/2 cup vegetable oil
2-1/2 cups bread flour
1/4 cup corn syrup
1/2 tsp. salt
Place all ingredients in machine according to the manufacturer's manual and push start.
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Salsa Bread
from Todd Hopkins, Better Homes & Gardens
1 cup bottled chunky salsa
1/3 cup water (+ 2 T.)
1 Tbsp. cooking oil (olive)
Dash bottled hot pepper sauce (2 shakes)
3 cup bread flour
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground red pepper
2 tsp. bread machine yeast
Add ingredients to your bread machine in the order suggested by the manufacturer. (I mixed everything except the flour and yeast together and put it in first, then the flour and then the yeast.) Select the basic white bread cycle and desired color setting. Makes a 1-1/2 lb. loaf (10-12 slices.)
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Salt-Free White Bread
from "Quick and Delicious Bread Machine Recipes"
For 1-1/2 LB. Loaf
1-1/2 tsp. active dry yeast
3 cups bread flour
1 Tbsp. sugar
2 Tbsp. olive oil
9 oz. warm water
For 1 LB. Loaf
1 tsp. active dry yeast
2 cups bread flour
2 tsp. sugar
4 tsp. olive oil
6 oz . warm water
For Panasonic/National machines use 3 tsp. of yeast for the 1-1/2 lb. loaf.
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Savory Bubble Bread
1 egg, beaten
2 Tbsp. butter, softened
1/2 cup water
1/2 cup milk
1 tsp. salt
1 Tbsp. white sugar
2-1/2 cups bread flour
1/4-oz. package active dry yeast
1/4 cup butter, melted
1 tsp. paprika
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1 tsp. dried minced onion
1/2 tsp. rubbed sage
1/2 tsp. dried tarragon
Measure the egg, 2 Tbsp. butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer's directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough. Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9x3" tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled. Meanwhile, preheat oven to 350ºF. Bake 30 to 35 minutes or until golden. Serve warm.
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