100% Honey Whole Wheat Bread Recipe By Serving Size Categories Amount -------3 1 1 3/4 1/4 2 3 1 : : 12 Preparation Time :0:25 : Breakfast/ Brunch Yeast

Bread

Fleischmann's Yeast

Measure -----------cups teaspoon envelope cup cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------whole wheat flour (3 to 3 1/2 cups) salt Fleischmann's� Quick-Rise Instant Yeast low-fat (2%) milk water vegetable oil liquid honey egg -- lightly beaten

In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. In small saucepan heat milk, water, vegetable oil and honey until very warm (125�F). Stir warm liquids into dry ingredients. Stir in eggs; blend well. Mix in enough remaining flour to make soft dough that begins to come away from sides of bowl and can be handled. Texture may be crumbly. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Cover; let rest on floured surface 10 minutes. Roll dough short side side down, draft-free 350�F oven cool. (or stretch and pat) to 12- � 8-inch rectangle. Roll up from as for jelly roll. Pinch seam and ends to seal. Place, seam in greased 9- � 5-inch loaf pan. Cover; let rise in warm, place until doubled in size, about 30 to 45 minutes. Bake in for 40 minutes or until done. Remove from pan to wire rack to

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 27g Carbohydrate; trace Cholesterol; 192mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 26182 0 2019 4938 0 0 731 3231

100% Whole Wheat Bread Recipe By Serving Size Categories Amount -------8 2 2 1/2 1 1/2 1 1/2 1/4 1/4 : : 24 Preparation Time :0:00 : Breakfast/ Brunch Yeast Bread

Fleischmann's Yeast

Measure -----------cups packages teaspoons cups cups cup cup

Ingredient -- Preparation Method -------------------------------whole wheat flour (8 to 8 1/2 cups) Fleischmann's� Active Dry Yeast or Rapid Rise Yeast salt milk water honey vegetable oil

In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- � 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- � 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375�F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 4g Total Fat; (16% calories from fat); 6g Protein; 33g Carbohydrate; 2mg Cholesterol; 232mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26182 26366 0 0 0 0 0

1920's Nut Loaf Recipe By Serving Size Categories Amount -------1/4 1 3/4 2 2 1/2 3 2 3/4 : : 48 Preparation Time :0:00 : Breakfast/ Brunch Yeast Bread

Fleischmann's Yeast

Measure -----------cup package cup tablespoons tablespoons teaspoon cups cup

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) butter -- softened sugar salt all-purpose flour (3 to 3 1/2 cups) egg whites chopped walnuts -- toasted

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in 1 egg white, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down. Remove dough to lightly floured surface; divide into four equal pieces. Roll each to 8- � 4-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in four greased mini loaf pans (about 3- � 6-inches). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg white; brush on loaves. With sharp knife, make three diagonal slashes on each loaf. Bake at 400�F for 20 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "4 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 2g Total Fat; (30% calories from fat); 2g Protein; 7g Carbohydrate; 1mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 4938 0 0 0 14 0 0

1940's Tomato Loaf Recipe By Serving Size Categories Amount -------1/2 2 1 3/4 1/4 1 1/2 2 6 1 : : 24 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure -----------packages cups cup tablespoons teaspoons cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast tomato juice (105� to 115�F) sugar vegetable shortening -- softened salt all-purpose flour egg white -- lightly beaten

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add tomato juice, sugar, shortening, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12- � 7-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Gently roll back and forth to taper ends. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush with egg white. With sharp knife, make three diagonal slashes, about 1/4-inch deep, on each loaf. Bake at 400�F for 20 to 25 minutes or until done. Remove from sheet; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 245mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 1503 0 0 0 0 0

All-American Date Bread

Recipe By Serving Size Categories Amount -------1/2 2 1 3/4 2 2 3 5 1/2 1 1 1

: : 24 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure Ingredient -- Preparation Method ------------ -------------------------------cup warm water (105� to 115�F) packages Fleischmann's� Active Dry Yeast -- *see notes cups warm milk (105� to 115�F) tablespoons sugar teaspoons salt tablespoons butter or margarine -- softened cups all-purpose flour (5 1/2 to 6 cups) cup whole wheat flour teaspoon ground cinnamon 8-ounce package chopped dates or pitted dates -- snipped

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt and butter. Stir in 2 cups all-purpose flour; mix well. Add 1 1/2 cups more all-purpose flour; beat until smooth. Stir in whole wheat flour, cinnamon and enough additional all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. On lightly floured surface, knead in dates. Divide dough into 2 equal portions. Roll each to 12 � 8-inch rectangle. Shape into loaves. Place in 2 greased 9 � 5 � 3-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Bake at 400�F for 30 minutes, or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 35g Carbohydrate; 6mg Cholesterol; 203mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow Quick Mix steps on package back. Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 2662

Aloha Bread Recipe By Serving Size Categories Amount -------1 1 3/4 2 1/2 1/3 2/3 2 1 1/2 : : 12 Preparation Time :0:00 : Cherry Marketing Institute

Sweet Breads and Coffee Cakes

Measure -----------10-ounce jar cups teaspoons teaspoon cup cup cup cup

Ingredient -- Preparation Method -------------------------------maraschino cherries all-purpose flour baking powder salt butter or margarine -- softened firmly packed brown sugar eggs mashed ripe bananas chopped macadamia nuts or walnuts

Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries in quarters; set aside. Combine flour, baking powder and salt; set aside. In a medium mixing bowl, combine butter, 2/3 cup brown sugar, eggs and reserved cherry juice; mix on medium speed of electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray a 9 � 5 � 3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan. Bake in a preheated 350� oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Serving size: 1 slice Description: "Bananas and macadamia nuts accented with cherries bring home a tropical taste." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 10g Total Fat; (35% calories from fat); 4g Protein; 38g Carbohydrate; 45mg Cholesterol; 248mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 4097 0 0 0 0 0 3218 4111 20125

Anadama Bread Recipe By Serving Size Categories Amount -------3 1/4 1 1 3 1 1/4 1/2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups cup teaspoon package tablespoons cup cup

Ingredient -- Preparation Method -------------------------------plus 1 teaspoon all-purpose flour (3 1/4 to 3 3/4 cups) cornmeal salt Fleischmann's� Active Dry or Rapid Rise Yeast* butter or margarine water light molasses -- at room temperature

In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast. Heat water, butter and molasses to 120� to 130�F. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes. Roll dough to 14 � 9-inches. Roll up tightly from short end as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 � 5 � 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour. Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375�F for 45 minutes or until done. Remove from pan and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 35g Carbohydrate; 8mg Cholesterol; 211mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise

Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe. Nutr. Assoc. : 14 0 0 26366 0 0 0

Angel Biscuits Recipe By Serving Size Categories Amount -------2 1/2 2 1/2 1/2 1/2 1/4 1 3/4 : : 12 Preparation Time :0:00 : Biscuits

Fleischmann's Yeast

Measure -----------cups tablespoons teaspoon teaspoon cup cup package cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking powder salt vegetable shortening warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm buttermilk (105� to 115�F)

In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; reserve. Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well. Remove dough to lightly floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 2 1/2-inch circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400�F for 15 minutes or until done. Remove from baking sheet; serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 dozen" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 9g Total Fat; (43% calories from fat); 3g Protein; 23g Carbohydrate; 1mg Cholesterol; 126mg Sodium Food Exchanges: 1 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 5472 2019 228

Banana Blast Recipe By Serving Size Categories Amount -------1 4 14 8 12 2 4 4 4 4 1/2 : : 48 Preparation Time :0:00 : Breakfast/ Brunch Sweet Breads and Coffee Cakes

California Egg Commission

Measure -----------pound cups ounces large cup pounds pounds teaspoons teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------unsalted butter granulated sugar liquid or frozen whole egg OR California Fresh Eggs bananas -- ripe milk nuts -- chopped all-purpose flour salt baking soda baking powder

Preheat oven to 325 degrees F. Butter four 5" � 9" loaf pans. Cream sugar and butter in mixer. Add eggs, one at a time, mixing after each addition. Separately, mash bananas with milk and nuts. Separately, blend flour, salt, baking soda and baking powder. Add bananas to mixer and blend. Sprinkle in flour mixture and mix blend until just combined. Divide evenly among four loaf pans. Bake 1 hour. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "4 loaves" - - - - - - - - - - - - - - - - - - Per serving: 427 Calories (kcal); 20g Total Fat; (40% calories from fat); 8g Protein; 57g Carbohydrate; 52mg Cholesterol; 338mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : Moist banana bread is always a treat for breakfast, snacks or

dessert. Nutr. Assoc. : 0 0 2130706543 0 3218 0 0 0 0 0 0 0

Banana Pecan Braid Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Braids and Wreaths Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

Amount -------6 1 1 2 1 1/3 1/3 1/3 1/2 2 2 1 1/2

Measure -----------cups cup cup cup packages teaspoon cup cup cup cup

1/2

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (6 to 6 1/2 cups) chopped dates or pitted dates -- snipped chopped pecans -- toasted sugar Fleischmann's� Rapid Rise Yeast salt butter or margarine (2/3 stick) -- cut up milk water mashed ripe banana eggs TOPPING sugar ground cardamom OR ground allspice

tablespoons teaspoon teaspoon

To make dough: In large bowl, combine 3 1/2 cups flour, dates, pecans, sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130�F); stir into dry ingredients. Stir in banana, eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal pieces; roll each to 15-inch rope. Braid 3 ropes for each loaf, pinching ends to seal. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. In small bowl, combine topping ingredients; sprinkle on loaves. Bake at 375�F for 25 to 30 minutes or until done, switching positions of pans halfway through baking. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves"

- - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 7g Total Fat; (26% calories from fat); 5g Protein; 37g Carbohydrate; 16mg Cholesterol; 126mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 2662 0 0 26366 0 4098 0 0 4111 0 0 0 0 0 0 2130706543

Banana-Pecan Whole Wheat Loaf Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breakfast/ Brunch Sweet Breads and Coffee Cakes

Fleischmann's Yeast Yeast Bread

Amount -------1 3/4 1/4 1 1/2 1/3 2 1 1/2 1 1/2 1/2 1 1/2 1/4

Measure -----------cups cup package teaspoon cup tablespoons cup cup cup cup tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (1 3/4 to 2 1/4 cups) sugar Fleischmann's� Rapid Rise Yeast salt water butter or margarine whole wheat flour mashed ripe banana egg chopped toasted pecans OR raisins TOPPING sugar ground cardamom OR ground allspice

In large bowl, combine 3/4 cup all-purpose flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130�F); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 1/2 � 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine topping ingredients; sprinkle over top of dough. Bake at 375�F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 30g Carbohydrate; 21mg Cholesterol; 115mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 0 0 0 4111 0 20148 0 2130706543 0 0 0 0 0 2130706543

Barbeque Beef Sandwich Buns Recipe By Serving Size Categories Amount -------1 1 2 2 2 3 4 3/4 : : 8 Preparation Time :0:00 : Burger/ Sandwich Buns

Fleischmann's Yeast

Measure -----------cup package tablespoons tablespoons tablespoons teaspoon cups cups cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------DOUGH warm water (105� to 115�F) Fleischmann's� Active Dry Yeast instant minced onion sugar butter or margarine -- softened salt all-purpose flour (3 to 3 1/2 cups) BARBEQUE BEEF FILLING chopped roast beef (about 1 1/2 pounds) thick barbecue sauce catsup liquid smoke prepared mustard

1/2 1/4 1/2 1/2

Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, onion, sugar, butter, salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Make filling: In large bowl, combine roast beef, barbecue sauce, catsup, liquid smoke and mustard; reserve.

Punch dough down. Remove dough to lightly floured surface; divide into eight equal pieces. Roll each piece to 5-inch circle. Place about 1/2 cup filling in center of each circle. Pull up dough to enclose filling and pinch at top to seal. Place buns, pinched sides up, on two greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Bake at 375�F for 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets to wire racks. Serve warm. Refrigerate leftovers; reheat to serve. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Buns" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 22g Total Fat; (42% calories from fat); 24g Protein; 44g Carbohydrate; 76mg Cholesterol; 512mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 1582 26366 20220 0 0 0 14 0 0 2206 85 0 3965 0

Basic Bread Recipe By Serving Size Categories Amount -------1 1/2 1 2 1 2 4 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups package tablespoons teaspoon tablespoons cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast sugar salt margarine -- softened all-purpose flour (4 to 4 1/2 cups) Cooking Spray

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine and 2 cups flour. Stir to make smooth batter. Gradually stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Spray dough with cooking spray; cover with bowl; let rise 20 to 30 minutes.* (see notes) Punch dough down. Divide dough into 2 equal portions. Roll each to 11 �

7-inch rectangle. Roll up tightly from short end; pinch seam and ends to seal. Place, seam side down, in two 7 1/2 � 2 1/2 � 3 1/2-inch loaf pans coated with cooking spray. Cover; let rise in warm, draft-free place until doubled (1/2-inch over top of pan), about 1 hour. Bake at 375�F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 101mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : *If desired, place dough in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 1 hour. VARIATION : WHOLESOME WHEAT GERM: Follow directions except add 1/3 cup wheat germ to liquid mixture along with sugar and other ingredients. Proceed as directed. Nutr. Assoc. : 5472 26366 0 0 0 14 0

Beginner's White Bread Recipe By Serving Size Categories Amount -------6 3 2 2 1 1/2 1/2 2 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups tablespoons packages teaspoons cups cup tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt water milk butter or margarine

In large bowl, combine 4 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (125 to 130�F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

On lightly floured surface, divide dough in half; roll each to 12- � 7-inch rectangle. Roll up from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- � 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 400�F for 30 minutes or until done. Remove from pans and cool on wire rack . Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 26g Carbohydrate; 3mg Cholesterol; 191mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : To Make Whole Wheat Bread: Replace 2 cups all-purpose flour with 2 cups whole wheat flour. (You may need less all-purpose flour.) Nutr. Assoc. : 14 0 26366 0 0 0 0

Blueberry Peach Bread Recipe By Serving Size Categories Amount -------2 3/4 4 1 1 1/2 1/2 2 1/3 1/3 : : 12 Preparation Time :0:00 : Breakfast/ Brunch Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Measure -----------cups teaspoons package teaspoon cup cup cup cup

Ingredient -- Preparation Method -------------------------------bread flour (2 3/4 to 3 1/4 cups) sugar Fleischmann's� Rapid Rise Yeast salt water nonfat peach yogurt egg whites dried blueberries or dried cranberries cut-up dried peaches

Preheat oven to 375�F. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and yogurt until very warm (120 to 130�F); stir into dry ingredients. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10

minutes. Roll dough to 11 � 7-inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 � 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; trace Cholesterol; 196mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe can be made with 1 whole egg in place of 2 egg whites. Used chopped dried pineapple and chopped dried papaya in place of blueberries. Nutr. Assoc. : 2339 0 26366 0 0 4243 0 26507 3137

Bow Knot Dinner Rolls Recipe By Serving Size Categories Amount -------5 3/4 1/3 2 1 1 1/3 1/2 3 : : 28 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cups cup packages teaspoon cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 3/4 to 6 1/4 cups) sugar Fleischmann's� Active Dry Yeast salt very warm water (120� to 130�F) butter or margarine -- softened eggs Sesame or poppy seeds

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Add water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free

place until doubled in size, about 40 to 60 minutes. Punch dough down; turn out onto lightly floured surface. Divide dough into 28 equal pieces; roll each to 9-inch rope. Loosely tie knot at center of each rope. Place knots, 2 inches apart, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Lightly beat remaining egg; brush on rolls. Sprinkle with sesame seed. Bake at 400�F for 12 to 15 minutes or until done. Remove from baking sheets; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "28 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 4g Total Fat; (26% calories from fat); 3g Protein; 22g Carbohydrate; 29mg Cholesterol; 117mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : VARIATION: Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in recipe. Nutr. Assoc. : 14 0 26366 0 3728 0 0 1357

Bow-Knot Dinner Wreath Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast Yeast Bread

Amount -------6 1/4 1 2 1 3 3/4 1/2

Measure -----------cups cup teaspoon packages cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar salt Fleischmann's� Active Dry or Rapid Rise Yeast* dairy sour cream water butter or margarine eggs -- at room temperature Sesame seeds

In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast. Heat sour cream, water and butter until hot to touch (125� to 130�F).

Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rest 20 minutes. Punch dough down; divide in half. Divide into 36 pieces; roll each piece to 8-inch rope. Loosely tie knot at center of each rope. Arrange 18 knots, with sides barely touching, in ring shape on greased baking sheet. Cover. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan; let dough rise 15 minutes. Repeat with remaining 18 rolls. Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle with sesame seed. Bake at 400�F for 15 minutes or until done. Remove from baking sheets; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Wreaths" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 7g Total Fat; (32% calories from fat); 4g Protein; 27g Carbohydrate; 38mg Cholesterol; 141mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This recipe makes it easy to fit bread baking into a busy holiday schedule. Starting with an electric mixer streamlines mixing and setting rolls over a bath of steaming water hastens rising. Tip: While one wreath rises, shape second wreath. Then, bake first wreath while second wreath rises, reheating water bath if necessary. *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in above recipe. Nutr. Assoc. : 0 0 0 26366 1394 0 0 0 0

Braided Easter Bread Recipe By Serving Size : : 24 Preparation Time :0:45

Categories Amount -------4 3/4 3 2 1 1/2 1 1/3 4

: Fleischmann's Yeast Yeast Bread Measure -----------cups tablespoons packages teaspoons cup cup

Holiday

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 3/4 to 5 1/4 cups) sugar Fleischmann's� Rapid Rise Yeast salt very warm water (120 to 130�F) butter or margarine -- softened eggs

In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar. Bake at 400�F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks. Preparation Time: 45 minutes, excluding rising time. Cooking Time: 20 to 25 minutes Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 4g Total Fat; (24% calories from fat); 4g Protein; 21g Carbohydrate; 38mg Cholesterol; 170mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 5472 0 0

Braided Herb Ring Recipe By Serving Size : : 16 Preparation Time :0:00

Categories Amount -------2 3/4 2 1 2 1 3/4 1/4 3

: Braids and Wreaths Yeast Bread Measure -----------cups tablespoons package teaspoons teaspoon cup cup tablespoons

Fleischmann's Yeast

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 3/4 to 3 1/4 cups) sugar Fleischmann's� Rapid Rise Yeast fines herbes or sweet basil salt water milk butter or margarine

In large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, 1 1/2 teaspoons fines herbes and salt. Heat water, milk and 2 tablespoons butter until very warm (125 to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Divide dough into 3 pieces; roll each to 24-inch rope; braid ropes. Place braid on greased baking sheet. Form into ring and pinch ends to seal; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan. Let rise 15 minutes. Bake at 400�F for 25 minutes or until done. Melt remaining butter; brush on ring. Sprinkle with remaining fines herbes. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 ring" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 3g Total Fat; (21% calories from fat); 3g Protein; 18g Carbohydrate; 6mg Cholesterol; 158mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 2018 4164 0 0 0 0

Braided Orange Ring Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Braids and Wreaths Yeast Bread

Fleischmann's Yeast

Amount -------6 1/2 2 4 3/4 3/4 1/2 1/2 4 1 1/2 1 1/2 1 1/2

Measure -----------cups cup packages teaspoons teaspoon cup cup cup cups cups cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar Fleischmann's Rapid Rise Yeast grated orange peel salt milk water butter -- cut into pieces eggs golden raisins OR chopped dried apricots OR chopped dried figs

In large bowl, combine 2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat milk, water and butter until very warm (120 to 130�F). Butter does not need to melt. Stir into dry ingredients. Stir in 3 eggs, raisins and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on lightly floured surface 10 minutes. Divide dough into 3 equal pieces. Roll each piece to 24-inch rope; braid ropes. Place in greased 10-inch Bunt or tube pan, bringing ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Lightly beat remaining egg; brush on coffeecake. Bake at 350�F for 40 to 45 minutes or until done; cover with foil after 25 minutes to prevent excess browning. Remove from pan and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 ring" - - - - - - - - - - - - - - - - - - Per serving: 319 Calories (kcal); 8g Total Fat; (21% calories from fat); 8g Protein; 55g Carbohydrate; 64mg Cholesterol; 181mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2130706543 0 2130706543

Bran Bubble Loaf or Pull-Apart Monkey Loaf Recipe By Serving Size Categories Amount -------1 1 1/2 3 1/2 2 3/4 1 2 1 3/4 1 1/2 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cup cup cup cups packages cup teaspoon

Ingredient -- Preparation Method -------------------------------water 100% bran margarine all-purpose flour (3 1/2 to 4 cups) Fleischmann's� Rapid Rise Yeast plus 2 tablespoons sugar salt eggs -- at room temperature 8-ounce package chopped dates or pitted dates -- snipped teaspoon ground cinnamon cups chopped walnuts

Bring water to boil; stir in bran and 3 tablespoons margarine. Let cool until very warm, 125� to 130�F. Mix 2 cups flour, undissolved yeast, 2 tablespoons sugar and salt in large bowl. Stir warm liquid into dry ingredients. Mix in eggs, dates and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Combine remaining 3/4 cup sugar with cinnamon; reserve. Divide dough into 40 pieces. Roll into balls. Melt remaining 5 tablespoons margarine. Dip balls in margarine and roll in sugar mixture. Grease 2 (8 1/2- � 4 1/2-inch) loaf pans. In each pan, layer (in order): 1/4 cup walnuts, 10 balls, 1/4 cup walnuts, 10 more balls and 1/4 cup walnuts. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 375�F for 25 minutes or until done. If needed, cover with foil during last 10 minutes to prevent excess browning. Cool in pans on wire rack for 15 minutes. Remove from pans to rack to cool completely. Makes 2 loaves or 24 rolls ____________________ To make BUBBLE BRAN ROLLS (or MONKEY MUFFINS) Prepare dough as directed except add 3/4 cup walnuts to dough along with dates. Knead and let rest as directed. Combine remaining 3/4 cup sugar with cinnamon; reserve. Divide dough into 24 pieces. Roll each to 6-inch rope; shape into coils. Melt 5 tablespoons margarine. Dip each coil in margarine and roll in sugar mixture. Place in 24 greased 2 1/2-inch muffin pan cups. Sprinkle with remaining walnuts. Cover and let rise as directed. Bake at 375�F for 15 minutes or until done. Remove from pans; cool on wire racks. ____________________

GIANT MONKEY RING Prepare dough and shape into balls as directed. Pour 1/2 cup maple syrup in bottom of greased 10-inch tube pan. Sprinkle with 1/2 cup walnuts. Dip 20 balls in melted margarine and arrange in pan. Sprinkle with remaining walnuts. Dip remaining balls in margarine and place in pan. Top with remaining syrup. Cover, let rise and bake as directed, increasing baking time to 35 minutes. Cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 30g Carbohydrate; 16mg Cholesterol; 158mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 2005 0 14 26366 1440 0 0 2662 0 20187

Bran Muffin Rolls Recipe By Serving Size Categories Amount -------2 2 2 1/2 1/3 1 1/2 5 2 1 1/4 1 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Rolls

Measure -----------cups cups packages cup cup teaspoons cups

Ingredient -- Preparation Method -------------------------------whole bran cereal warm water (105� to 115�F) Fleischmann's� Active Dry Yeast butter or margarine -- softened sugar salt all-purpose flour* eggs 8-ounce package chopped dates or pitted dates -- snipped cup teaspoon CINNAMON SUGAR TOPPING sugar ground cinnamon

In small bowl, combine bran cereal and 1 1/2 cups warm water; reserve. Place remaining 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add bran mixture, butter, sugar, salt and 2 cups flour; blend well. (* To measure flour: Spoon into standard dry-ingredient

measure; level with straight-edged knife.) Stir in eggs, dates and remaining flour to make stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours or up to 2 days. Remove from refrigerator. Stir batter down. Grease 24 (2 1/2-inch) muffin pan cups. Spoon 1/3 cup batter into each cup. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1/1/2 hours. Sprinkle each roll with 1/2 teaspoon Cinnamon Sugar Topping. Bake at 375�F for 20 minutes or until done. Remove from pans; cool on wire racks. Makes 2 dozen rolls. ____________________ To Make Cinnamon Sugar Topping: Combine 1/4 cup sugar and 1 teaspoon ground cinnamon, stir well. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 5g Total Fat; (21% calories from fat); 4g Protein; 36g Carbohydrate; 26mg Cholesterol; 217mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2005 5472 26366 0 0 0 14 0 2662 0 0 0 0

Burger Buns Recipe By Serving Size Categories Amount -------4 1/2 1/4 2 1 1/2 2 3/4 1/2 : : 8 Preparation Time :0:00 : Burger/ Sandwich Buns

Fleischmann's Yeast

Measure -----------cups cup teaspoons tablespoons packages cup cup tablespoons

3 3

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) sugar salt instant minced onion Fleischmann's� Active Dry or Rapid Rise Yeast milk water butter or margarine eggs -- at room temperature Instant minced onion or poppy seed

In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120� to 130�F. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4-inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes. Lightly beat remaining egg; brush on rolls. Sprinkle with instant minced onion or poppy seed. Bake at 400�F for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Buns" - - - - - - - - - - - - - - - - - - Per serving: 364 Calories (kcal); 7g Total Fat; (18% calories from fat); 11g Protein; 62g Carbohydrate; 85mg Cholesterol; 612mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 0 3132 26366 0 0 0 0 0

Candy Cane Roll Recipe By Serving Size Categories Amount -------2 3/4 3 1 1 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Rolls

Holiday

Measure -----------cups tablespoons package teaspoon

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 3/4 to 3 1/4 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt

3 1

1/2 1/3

cup cup tablespoons

water sour cream butter or margarine -- cut up egg FILLING chopped walnuts sugar chopped candied cherries -- optional butter or margarine -- melted freshly grated lemon peel ICING sifted powdered sugar milk (1 to 2 tablespoons) pure vanilla extract

1/2 1/3 1/4 3 1 1 1 1/2

cup cup cup tablespoons tablespoon cup tablespoon teaspoon

To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, 45 to 60 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with recipe.) To make filling: In small bowl, combine filling ingredients; set aside. To shape and fill: Punch down dough; divide in half. On lightly floured surface, roll one half to 14 � 12-inch rectangle. Spread half of filling evenly over half of rectangle, covering 12 � 7 inches of dough. Fold dough in half to enclose filling; pinch edges to seal. Cut crosswise into 12 strips. Repeat with remaining dough. Holding ends of each strip, twist in opposite directions 5 to 6 times. Place on 2 greased large baking sheets, curving one end of each strip to form cane; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes. Bake at 375�F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks. ___________________ To Make Icing: In small bowl, combine all ingredients; stir until smooth. Drizzle on rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" - - - - - - - - - - - - - - - - - - -

Per serving: 141 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 21g Carbohydrate; 17mg Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 0 0 2428 0 20084 0 0 0 4138 5403

Centerpiece Potato Rolls Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Braids and Wreaths Rolls

Fleischmann's Yeast Yeast Bread

Amount -------3 3/4 1 3/4 1 3/4 1/2 1/4 1/4 2

Measure -----------cups tablespoon teaspoon package cup cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar salt Fleischmann's� Rapid Rise Yeast water milk butter or margarine potato flakes -- *see notes eggs -- at room temperature

In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast. Heat water, milk and butter until hot to touch (125� to 130�F). Stir in potato flakes, let soften 1 minute. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces. Roll each to 12-inch rope. Coil each rope to make "snail" shape. Arrange in wreath shape on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes. Lightly beat remaining egg; brush on rolls. Bake at 375�F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" T(Baking Time): "0:25"

- - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 5g Total Fat; (23% calories from fat); 6g Protein; 32g Carbohydrate; 43mg Cholesterol; 189mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg. Nutr. Assoc. : 0 0 0 26366 0 0 0 4603 0

Challah Recipe By Serving Size Categories Amount -------1 2 2 1/3 1 1/2 5 1/4 4 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cup packages tablespoons cup teaspoons cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast sugar margarine -- softened salt all-purpose flour (5 1/4 to 5 3/4 cups) eggs Poppy seed -- optional

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, margarine, salt and 1 1/2 cups flour; blend well. Stir in 3 eggs, 1 egg white (reserve one yolk) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Set aside one half. Divide remaining half into two pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Divide remaining piece into three equal pieces; roll to 10-inch ropes. Braid. Place small braid on large braid. Pinch ends firmly, to seal and secure to large braid. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat reserved egg yolk with 1 teaspoon water; brush on loaves. If desired, sprinkle with poppy seed. Bake at 400�F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Remove from sheets; cool on wire racks.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g Protein; 22g Carbohydrate; 31mg Cholesterol; 173mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 0 0 14 0 2130706543

Cheddar 'n Pecan Swirls Recipe By Serving Size Categories Amount -------3/4 3 2 1/2 1 1/2 1 3/4 1/4 1 1/2 : : 12 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure -----------cup tablespoons cups tablespoon teaspoon package cup cup cup cup

Ingredient -- Preparation Method -------------------------------chopped onion butter or margarine -- softened all-purpose flour sugar salt Fleischmann's� Quick-Rise Instant Yeast water milk (4-ounces) shredded Cheddar cheese chopped pecans Paprika

In skillet, over medium heat, cook and stir onion in 2 tablespoons butter until tender; set aside. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. In saucepan heat water, milk and remaining butter until hot to touch (125� to 130�F); stir into dry mixture. Mix in only enough reserved flour to make soft dough. On lightly floured surface, knead 4 minutes. Roll dough to 14 � 8-inch (35 � 20-cm) rectangle. Spread onion mixture evenly over dough; sprinkle with cheese and pecans. Roll up from long side as for jelly roll; seal seam. Cut roll into 12 equal pieces. Arrange, cut-side up, in greased 8-inch round cake pan; cover. Place shallow pan on counter; half-fill with boiling water. Set wire rack over pan; place cake pan on rack. Let dough rise 20 minutes. Sprinkle with paprika. Bake at 375�F for 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 10g Total Fat; (43% calories from fat); 6g Protein; 23g Carbohydrate; 18mg Cholesterol; 181mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 26366 0 0 4922 0 0

Cheddar Nugget Bread Recipe By Serving Size Categories Amount -------3 1/2 2 1 1 1/2 1 1/2 2 1 1/2 : : 24 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure -----------cups tablespoons package teaspoons cup cup tablespoons cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar Fleischmann's� Quick-Rise Instant Yeast salt 2% evaporated milk water butter or margarine grated Cheddar cheese

In large bowl, combine 3 cups flour, sugar, yeast and salt. Heat milk, water and butter until hot to touch (125�F); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes. Roll dough to 14 � 12-inches; sprinkle with cheese. Roll up from long end as for jelly roll; pinch seam. Cut roll into 14 slices; cut each into 4 wedges. Divide the wedges evenly between 2 foil-lined 8 1/2 � 4 1/2-inch loaf pans; place wedges in pans with points up. Cover; let rise until doubled in size, about 1 hour. Bake at 375�F for 25 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address):

"http://www.breadworld.com/index.html" Yield: "2 Loaves" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 4g Total Fat; (31% calories from fat); 4g Protein; 16g Carbohydrate; 13mg Cholesterol; 199mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 3254 0 0 0

Cheddar Pinwheel Bread Recipe By Serving Size Categories Amount -------1/2 1 1 2 2 1 1/2 4 1/2 2 2 : : 32 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure -----------cup package cup tablespoons tablespoons teaspoons cups cups 4-ounce jars

Ingredient -- Preparation Method -------------------------------warm water (105�to 115�F) Fleischmann's� Active Dry Yeast warm milk (105�to 115�F) sugar butter or margarine -- softened salt all-purpose flour (4 1/2 to 5 cups) grated Cheddar cheese diced pimientos -- well drained

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, salt and enough flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes. Punch dough down. On floured surface, divide dough in half; roll one half to 16- � 10-inches. Sprinkle with 1 cup cheese and half the pimientos. Roll up from long end as for jelly roll; pinch seam to seal. Carefully roll and stretch to 20-inch length; cut into 20 slices. Randomly place slices in well-greased 8 1/2 � 4 1/2-inch loaf pan. Repeat with remaining dough. Cover; let rise in warm place until doubled in size, about 1 hour. Bake at 375�F for 25 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

Yield: "2 Loaves" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 4g Total Fat; (29% calories from fat); 4g Protein; 15g Carbohydrate; 10mg Cholesterol; 156mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 1603

Cheddar Popovers Recipe By Serving Size Categories Amount -------1 1/3 8 4 1 6 : : 24 Preparation Time :0:00 : California Egg Commission

Popovers

Measure -----------quart cup large cups tablespoon ounces

Ingredient -- Preparation Method -------------------------------whole milk oil California Fresh Eggs* all purpose flour salt grated Cheddar cheese

Grease muffin tins thoroughly. Blend, milk, oil and eggs together until well mixed. Add flour and salt and blend until there are no lumps; however, do not over-mix. Fill muffin tins three-quarters full of batter. Sprinkle 1/4 ounce of grated cheese over the surface of each popover. Place in cold oven and turn on to 450�F. Bake for 25 minutes until popovers are puffed and light brown. Reduce heat to 350�F. Bake for another 20 minutes so that the popover is crisp and firm. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "24 popovers" - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 8g Total Fat; (42% calories from fat); 7g Protein; 18g Carbohydrate; 75mg Cholesterol; 349mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates NOTES : Eggs add lightness and aeration to baked foods such as Angel Food cake and Meringues. Tall and spectacular looking, airy popovers are a special touch for any entr�e plate. A timeless favorite and easy to make they can be stuffed with a variety of fillings for a great lunch � like chicken salad or stir fried vegetables. Pop some up and give 'em a try! *If using frozen or liquid whole egg: 14 ounces. Nutr. Assoc. : 0 0 3218 14 0 0

Cheese Bread Recipe By Serving Size Categories Amount -------7 1/4 1/3 2 1 2 2/3 3 1 : : 24 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure -----------cups cup packages teaspoon cups cup cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (7 1/4 to 7 3/4 cups) sugar Fleischmann's� Active Dry Yeast -- *see notes salt water milk shredded sharp Cheddar cheese (3/4 pound) egg white with 1 teaspoon water -- beaten

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until liquids are hot to touch, 125 to 130�F. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. To make braided loaves:**(see notes) Divide dough into 6 equal pieces. Roll each piece into 16-inch rope. Braid 3 ropes together, pinching ends to seal. Place in greased 9- � 5- � 3-inch loaf pan. Repeat with 3 remaining ropes. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with egg white mixture. Bake at 375�F for 40 minutes or until done. Cover loosely with foil halfway through baking time to prevent overbrowning. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 5g Total Fat; (22% calories from fat); 8g Protein; 32g Carbohydrate; 16mg Cholesterol; 184mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow directions except reduce first rising; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe. **To make round loaves: Divide dough in half. Form each half into 8-inch round ball; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with egg white mixture. With sharp knife, cut 2-inch "X", about 1/2-inch deep, on top of each round loaf. Cover; let rise and bake as directed. Nutr. Assoc. : 14 0 26366 0 0 0 4922 3231

Chocolate Almond Panettone Recipe By Serving Size Categories Amount -------3 1/3 1 3/4 3/4 1/3 1/4 3 1/3 1/3 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Sweet Breads and Coffee Cakes

Measure -----------cups cup package teaspoon cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Quick-Rise Yeast salt evaporated milk butter or margarine water eggs -- at room temperature mini semi-sweet chocolate chips blanched slivered almonds -- coarsely chopped

Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125� to 130�F). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes. Stir in chocolate chips and almonds. Divide dough in half; place in 2

well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour. Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350�F for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 6g Total Fat; (37% calories from fat); 3g Protein; 18g Carbohydrate; 33mg Cholesterol; 109mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 4886 4982

Chocolate Love Knots Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Rolls

Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount -------3 1/2 2/3 2/3 2 1 3/4 1/2 1/4 2 1/2 3

Measure -----------cups cup cup packages teaspoon cup cup cup cup ounces

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar unsweetened cocoa Fleischmann's� Rapid Rise Yeast salt water butter or margarine (1 stick) -- cut up milk eggs chopped pecans or walnuts -- toasted white chocolate baking bars -- melted

In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast and salt. Heat water, butter and milk until very warm (120 to 130�F); butter does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch

rope; tie into a loose knot. Place knots on 2 greased large baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Beat remaining egg; brush on knots. Bake at 375�F for 12 to 15 minutes or until done, switching positions of pans halfway through baking. Remove from pans; cool on wire racks. Drizzle melted chocolate on knots. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 rolls" - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 142mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 26366 0 0 4098 0 0 20148 5519

Christmas K�chen Recipe By Serving Size Categories Amount -------3 2 1 1 1/2 1/2 1/4 1/4 1/2 1/2 1 1/2 : : 16 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

Measure -----------cups tablespoons package teaspoon teaspoon cup cup cup cup cup cup

2

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast ground cardamom salt butter or margarine water milk eggs -- at room temperature chopped candied cherries ALMOND FILLING almond paste (5 ounces) egg white -- beaten chopped almonds -- toasted Confectioners' Sugar Icing (optional) CONFECTIONERS' SUGAR ICING confectioners' sugar almond extract

1 1/4

cup teaspoon

1

tablespoon

milk (1 to 2 tablespoons)

In large bowl mix 3/4 cup flour, sugar, undissolved yeast, cardamom and salt. Heat butter, water and milk until hot to touch (125� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.* Prepare Almond Filling: Combine almond paste with egg white. Beat with fork until well blended. Stir in chopped almonds. Punch dough down. On lightly floured surface, roll dough to 9 � 30-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 350�F for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners' Sugar Icing. Makes 1 coffeecake. _____________________ To Make Confectioners' Sugar Icing: In small bowl, combine 1 cup confectioners' sugar, 1/4 teaspoon almond extract and 1 to 2 tablespoons milk. Beat until smooth. Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 31g Carbohydrate; 40mg Cholesterol; 143mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. To Shape as Figure-8: Roll dough to 10 � 15-inch rectangle. Spread filling to within

1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise. Carefully transfer one half, cut side up, onto greased baking sheet. Form into letter "S". With second half, make a reverse "S"; set on top of "S" shape, cut side up, forming figure "8". Pinch ends to seal. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2428 0 0 0 0 0 0 0 1191 0 4138

Christmas Master Dough for All Festive Holiday Breads Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Dough Holiday

Fleischmann's Yeast Yeast Bread

Amount -------4 1/2 1/2 2 1 3/4 1/2 1/2 2

Measure -----------cups cup packages teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) sugar Fleischmann's� Active Dry Yeast -- or Rapid Rise salt milk water butter or margarine eggs -- at room temperature

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter. Place in well-greased bowl; grease top. Cover airtight and refrigerate for 2 hours or up to 3 days. Punch dough down; turn out onto lightly floured surface. Divide into 2 pieces or leave whole, depending on selected variation. (variations below) ____________________ CINNAMON CHRISTMAS TREE Use 1/2 dough. Makes 1 tree. Make Cinnamon-Date Filling: In small bowl, combine 3/4 cup chopped dates, 1/2 cup chopped, toasted pecans or walnuts, 1/4 cup sugar and 3/4 teaspoon ground cinnamon; reserve. Shape, bake and decorate: Roll dough to 16- � 10-inch rectangle. Melt 2 tablespoons butter; brush on dough. Sprinkle evenly with Cinnamon-Date Filling. Roll up from long side as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 16 equal pieces. On lower third of large, greased baking sheet, arrange 5 rolls in a row,

with edges touching. Build tree with additional rows of rolls� 4 rolls in second row, 3 rolls in third row, 2 rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 400�F for 15 minutes or until done. Invert onto wire rack to cool. Decorate as desired with Vanilla Icing (recipe follows) and candied fruits or small colored candies. ____________________ LEMON SNOWPEOPLE Use all of dough. Makes 12 snowpeople. If desired, flavor Make-Ahead Refrigerator Dough with lemon: Prepare dough as directed, adding 1 tablespoon grated lemon peel along with flour to dry ingredients. Shape, bake and decorate: Divide dough into 12 equal pieces. Divide one piece into 1 small, 1 medium and 1 large piece. Roll into smooth balls. On greased baking sheet, arrange balls in a row, with edges touching, to make a snowperson. Flatten slightly with palm of hand. Repeat with remaining dough to make 12 snowpeople. Allow 2-inches between snowpeople on baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes. Bake at 375�F for 15 minutes or until done. Remove to wire racks to cool. Brush with Lemon Icing (recipe follows). Before icing dries, decorate with mini chocolate chips or currants to make face and buttons. Tie colored ribbons on necks for scarves. Cut out hats from colored paper; secure on heads with toothpicks. _____________________ CANDY CANE COFFEE CAKE Use 1/2 dough. Makes 1 candy cane. Make Raspberry-Almond Filling: In small bowl, combine 1/2 cup raspberry jam with 1/3 cup toasted slivered almonds; stir to blend. Reserve. Shape, bake and decorate: Roll dough to 16- � 8-inch rectangle. Spread Raspberry-Almond Filling over center third of dough length. With sharp knife, make cuts from filling to dough edge at 1-inch intervals along both sides of filling. Alternating sides, fold strips, at an angle, across filling. Stretch dough to 20-inch length. Curve one end to form cane handle. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375�F for 20 minutes or until done. Remove from baking sheet and cool on wire rack. Decorate with Almond Icing (recipe follows). ______________________ POINSETTIA CAKE Use 1/2 dough. Makes 1 cake. If desired, flavor Make-Ahead Refrigerator Dough with orange: Prepare dough as directed adding 1 tablespoon grated orange peel along with flour

to dry ingredients. Make Cranberry Filling*: In saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar and 1 1/2 teaspoons grated orange peel. Bring to boil over medium heat; stir and cook 5 minutes. Cool. Shape, bake and decorate: Remove 6 marble-size pieces of dough. Shape into balls; reserve. Roll remaining dough to 10- � 15-inch rectangle. Spread filling over 2/3 of rectangle (covering a 10- � 10-inch portion). Fold into thirds, like a letter, starting with the unfilled end of dough. With sharp knife, cut into 8 crosswise slices. On greased baking sheet, arrange slices, spoke-fashion, with cut sides up. Join ends at center and pinch to seal. Pinch tip of each petal to make points. Arrange reserved balls on dough in center of flower. Cover; let rise in warm, draft-free place until doubled in size, about 25 minutes. Bake at 375�F for 25 minutes or until done. Carefully remove from baking sheet to wire rack to cool. Decorate with Orange Icing (recipe follows). *Or use 1/2 cup Ocean Spray CranFruit (Cranberry-Raspberry, -Orange, -Apple or -Strawberry sauce). Available in plastic tubs in dry goods section of the grocery store. ______________________ Icing Recipes Vanilla Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until smooth. Almond Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/4 teaspoon almond flavoring. Beat until smooth. Lemon Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice. Beat until smooth. Orange Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons orange juice. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 5g Total Fat; (28% calories from fat); 3g Protein; 23g Carbohydrate; 27mg Cholesterol; 137mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Cinnamon Date Nut Holiday Bread Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Holiday Yeast Bread

Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount -------3 1/4 1/3 1 3/4 3/4 3/4 1/3 1/4

Measure -----------cups cup package teaspoon cup cup cup cup cup cup

2 1 1

Ingredient -- Preparation Method -------------------------------all-purpose flour* (3 1/4 to 3 3/4 cups) sugar Fleischmann's� Rapid Rise Yeast salt evaporated milk OR half-and-half butter or margarine water eggs imported chopped or snipped pitted dates chopped walnuts -- toasted CINNAMON FILLING sugar ground cinnamon FROSTING sifted powdered sugar milk

2 1 4

1/3

cup teaspoons cup tablespoons

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120� to 130�F); stir into dry ingredients. Stir in eggs, dates, nuts and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Prepare Cinnamon Filling: In small bowl, combine sugar and ground cinnamon. Generously grease two 13- to 16-ounce coffee cans. Beginning with batter, alternately spoon heaping tablespoons of batter and scant teaspoons of Cinnamon Filling into cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes. Bake on lowest oven rack at 350�F for 40 to 45 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely. Drizzle with Frosting. Frosting: In small bowl, combine sifted powdered sugar and 3 to 4 teaspoons milk; stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield:

"2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 30g Carbohydrate; 25mg Cholesterol; 108mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : *To measure flour, spoon into dry measure and level off. Nutr. Assoc. : 14 0 26366 0 0 0 2130706543 0 0 0 2662 0 0 0 0 0 0 0 0 0

Cinnamon Hearts Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Fleischmann's Yeast Rolls

Holiday Sweet Breads and Coffee Cakes

Amount -------4 3/4 1 1/4 2 1 1/2 1/2 3/4 2 1 1/2 1

Measure -----------cups cups packages teaspoon cup cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 3/4 to 5 1/4 cups) sugar Fleischmann's� Rapid Rise yeast salt water milk butter or margarine eggs ground cinnamon finely chopped dates Confectioners' Sugar Frosting -- optional (recipe follows) CONFECTIONERS' SUGAR FROSTING confectioners' sugar milk (1 to 2 tablespoons) vanilla extract

1 1

1/2

cup tablespoon teaspoon

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and salt. Heat water, milk and 1/2 cup butter until very warm (125� to 130�F). Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 2 equal pieces. On lightly floured surface, roll each to 10- � 12-inches. Melt remaining butter; brush on dough. Sprinkle evenly with remaining sugar, cinnamon and dates; roll up tightly from long ends as for jelly roll. Pinch seams to seal; place rolls seam side down. Mark each roll into 16 equal pieces. Starting with first mark, slice every other mark 3/4 of the way through dough. Slice remaining marks all the way through dough to make 8 rolls from each piece of dough. Spread apart the two halves of each roll (like a fan). Gently flatten with hand; pinch and shape to resemble hearts. Place on greased baking sheets.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. If needed, carefully reshape each roll to heart shape. Bake at 375�F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Frost, if desired. ____________________ Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 rolls" - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 10g Total Fat; (25% calories from fat); 5g Protein; 61g Carbohydrate; 48mg Cholesterol; 234mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 2130706543 0 1191 4138 0

Cinnamon Pull-Apart Loaves Recipe By Serving Size Categories Amount -------4 1/2 1/4 : : 24 Preparation Time :0:00 : Appetizers/ Snacks Yeast Bread

Fleischmann's Yeast

Measure -----------cup teaspoons cup

Ingredient -- Preparation Method -------------------------------Basic Bread -- see recipe sugar ground cinnamon margarine Cooking spray

Follow directions for mixing and kneading BASIC BREAD. Cover and let rest 10 minutes, as directed. While dough rests, coat two 7 1/2- � 2 1/2- � 3 1/2-inch loaf pans with cooking spray. Combine cinnamon and sugar in small bowl and set aside. Melt margarine in small saucepan over low heat. To shape loaves, divide dough into 32 equal pieces. Form into smooth balls. Dip each ball in melted margarine and roll in sugar mixture. Place 16 balls in each pan, making 2 rows of balls. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375�F for 35 minutes or until done. Cool in pan 10 minutes. Then

turn out onto wire rack to complete cooling. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 2g Total Fat; (48% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food 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

Classic Bran Dinner Rolls Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 4 2 1/3 3/4 3 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cup cup cup cup cups packages cup teaspoon

Ingredient -- Preparation Method -------------------------------100% bran milk water margarine all-purpose flour (4 to 4 1/2 cups) Fleischmann's� Rapid Rise Yeast sugar salt eggs Poppy, caraway, or sesame seeds -- optional

Heat bran, milk, water and margarine until very warm (125� to 130�F); let stand 5 minutes. Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and enough remaining flour to make soft dough. Grease top of dough. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Punch dough down. On lightly floured surface, divide dough in half. Shape as desired (see notes). Place rolls, about 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. If desired, sprinkle with seed. Bake at 375�F for 15 minutes or until golden brown. Remove from sheets; cool on wire racks. Makes 1 to 2 dozen rolls. ____________________ Roll Shapes: Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescent. Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under coil. Twists: Divide each half into 12 equal pieces. Roll each into 12-inch rope. Fold each rope in half and twist together. Pinch ends to seal. To Make Sandwich Rolls: Divide each half into 6 equal pieces. Roll each piece to 5- � 5-inch ovals. Roll up tightly as for jelly roll. Pinch seam and ends to seal. Place on greased baking sheets, about 2 inches apart. After rising and brushing with egg wash, make 3 diagonal slashes with sharp knife on each roll. If desired, sprinkle with seed. Bake as directed. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 rolls" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 5g Total Fat; (31% calories from fat); 4g Protein; 21g Carbohydrate; 25mg Cholesterol; 143mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2005 0 0 0 14 26366 0 0 0 0

Classic Dinner Rolls Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Amount -------4 1/4 2 1 1/2 3/4 1/2 1/3 2

Measure -----------cups cup packages teaspoons cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt warm milk (105� to 115�F) warm water (105� to 115�F) butter or margarine -- softened eggs Poppy or sesame seeds -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk, warm water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow). Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375�F for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks. Makes 1 1/2 to 2 dozen rolls. ____________________ Roll Shapes Pan Rolls: Divide dough into 18 equal pieces. Roll each piece into ball. Place nine balls in each of two greased 8-inch round baking pans. Lucky Clovers: Divide dough into 18 equal pieces. Roll each piece into ball. Place in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: with scissors, snip each roll in half, then in quarters, cutting almost through to bottom of roll. Crescents: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends slightly to form crescents. Knots: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope. Coils: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil. Twists: Divide dough into 24 equal pieces. Roll each piece to 12-inch

rope. Fold each rope in half and twist three to four times. Pinch ends together to seal. Wreaths: Roll ropes to 16-inches. Fold each rope in half and twist seven to eight times. Form into rings and pinch ends together to seal. Clover Leaf: Divide dough into 18 equal pieces. Divide each again into three equal pieces; roll into balls. Place three balls in each section of 18 greased 2 1/2-inch muffin pan cups. Posy Rolls: Divide dough into 24 equal pieces. Roll each piece to ball. Let rise as directed. Just before baking: with scissors, make six snips, 3/4-inch deep, around perimeter of each ball. Figure 8 Rolls: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Form each rope into ring and pinch ends to seal. Twist once at center to make "8." Twin Roll-Ups: Divide dough in half. Roll each half to 22- � 6-inch rectangle. Brush each with 1 tablespoon butter, melted. Roll up lengthwise, as for jelly roll. Pinch seam to seal. With sharp knife, cut each into nine pieces. Place 2 inches apart on greased baking sheets. With back of knife, make deep crease (almost to bottom of pan) in center of each roll. Let rise as directed. Just before baking, crease again. Fan Tans: Divide dough into three equal pieces. Roll each piece to 9-inch square. Brush with 3 tablespoons butter, melted. With sharp knife, cut each square into six strips. Make three stacks (6 strips each). Cut each stack into six (about 1 1/2-inch) pieces. Place fan tans, cut sides up, in 18 greased 2 1/2-inch muffin pan cups. Mini Subs: Divide dough into 24 equal pieces. Roll each piece to 3-inch circle. Roll up each circle as for jelly roll; pinch seam to seal. Taper ends by gently rolling back and forth. Let rise as directed. Just before baking, with sharp knife, make three diagonal slashes on each roll. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 rolls" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 3g Total Fat; (26% calories from fat); 3g Protein; 19g Carbohydrate; 24mg Cholesterol; 168mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 4138 5472 0 0 0

Classic Pizza Dough

Recipe By Serving Size Categories Amount -------5 1 1/2 1 2 1/4

: : 16 Preparation Time :0:00 : Dough Pizza

Fleischmann's Yeast

Measure -----------cups teaspoons package cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) salt Fleischmann's� Quick-Rise Instant Yeast -- *see notes water olive oil or vegetable oil

Set aside 1 cup flour from total amount. Mix remaining flour, salt and yeast in large bowl. Heat water and olive oil to 125� to 130�F. Add to dry ingredients; blend well. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare according to selected recipe or freeze.** Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2 thick-crust 13 � 9-inch pizzas. ____________________ VARIATIONS Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oregano or rosemary to dry ingredients. Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheese to dry ingredients. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 crusts" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 202mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *To use Fleischmann's� Fast Rising Active Dry Yeast, combine yeast and warm water (105� to 115�F) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Cover; let rest 20 minutes. Or if desired, place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze. **To freeze pizza dough: Flatten each dough half into 8-inch disk. Wrap airtight in double thickness plastic freezer bags or aluminium foil. Freeze up to 2 months. Thaw at room temperature or

in refrigerator. Nutr. Assoc. : 14 0 26366 0 986

Classic White Bread Recipe By Serving Size Categories Amount -------6 3 2 2 1 1/2 1/2 2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups tablespoons teaspoons packages cups cup tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar salt Fleischmann's� Rapid Rise Yeast water milk butter or margarine

In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water, milk and butter to 120� to 130�F. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough in half. Prepare one half for freezing (directions follow). Prepare one half for baking: Cover kneaded dough and let rest on floured surface 10 minutes. Shape, rise and bake according to selected variation. WHOLE WHEAT BREAD: Substitute 1 to 3 cups whole wheat flour for all-purpose flour. ____________________ To Freeze Bread Dough (use 1/2 above recipe): Flatten dough to 6-inch disk. Place in lightly floured 1-gallon plastic freezer bag with zipper lock. Squeeze air from bag and close zipper. Freeze for up to one month. When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator. Frozen and thawed dough is cooler than freshly made dough and takes longer to rise. To Thaw: Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). Once thawed, remove from bag; shape, rise and bake as directed. � Refrigerator: overnight or 8 to 16 hours. � Counter (room temperature): 4 to 9 hours. � Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and

rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 3g Total Fat; (10% calories from fat); 7g Protein; 52g Carbohydrate; 7mg Cholesterol; 383mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 0 26366 0 0 0

Cloverleaf Rolls Recipe By Serving Size Categories Amount -------4 1/2 3 2 1 1 1/2 1/4 : : 18 Preparation Time :0:00 : Fleischmann's Yeast

Rolls

Measure -----------cups tablespoons packages teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) sugar Fleischmann's� Active Dry Yeast salt milk water butter or margarine

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Punch dough down. On floured surface, divide into 18 equal pieces. Divide each piece into 3 equal pieces; form into balls. Grease eighteen 2 1/2-inch muffin cups; place 3 balls into each cup. Cover; let rise in warm place until doubled in size, about 20 to 40 minutes. Bake at 425�F for 12 minutes or until done. Remove from cups; cool on wire racks.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Rolls" T(Baking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 27g Carbohydrate; 9mg Cholesterol; 152mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0

Cornbread Recipe By Serving Size Categories Amount -------1 1 1/4 4 3/4 2 1 4 : : 16 Preparation Time :0:00 : Miscellaneous Breads

Nat. Pork Producers Council

Measure -----------cup cup cup teaspoons teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------flour cornmeal sugar baking powder salt eggs milk vegetable oil

Preheat oven to 425�F. In medium bowl, stir together all dry ingredients. In small bowl, beat together remaining ingredients. Pour liquid into dry ingredients, stir just until moistened. Pour batter into greased 8-inch baking pan and bake for 20-25 minutes, until lightly brown. Remove from oven, cool slightly, cut into squares and serve warm. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 5g Total Fat; (35% calories from fat); 3g Protein; 17g Carbohydrate; 25mg Cholesterol; 237mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

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

Cranberry Wreaths Recipe By Serving Size Categories Amount -------3 1/4 1 1 3/4 1/4 1/4 2 : : 12 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast

Measure -----------cups cup package teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Quick-Rise Yeast salt evaporated milk water butter or margarine eggs -- at room temperature Confectioners' Sugar Frosting -- optional, recipe follows CRANBERRY FILLING finely chopped cranberries sugar orange peel CONFECTIONERS' SUGAR FROSTING confectioners' sugar evaporated milk (4 to 5 teaspoons) vanilla extract

1 1/2 1 1/2 1 4 1/2

cup cup teaspoons cup teaspoons teaspoon

Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125� to 130�F). Gradually stir hot liquids into dry ingredients. Mix in eggs and enough reserved flour to make stiff batter. Cover loosely with plastic wrap; refrigerate 2 to 24 hours. Prepare Cranberry Filling: Combine in small saucepan, finely chopped cranberries, sugar and orange peel. Bring to boil over medium heat; stir and cook for 5 minutes. Cool. Punch dough down. On lightly floured surface, roll dough to 21- � 12-inch rectangle. Spread entire surface of dough with Cranberry Filling. Fold 1/3 of dough over from 12-inch side. Fold remaining section of dough over, making a 12- � 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist in opposite directions three times. Pinch ends of each twisted strip to form wreaths. Place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Bake at 350�F for 25 minutes or until done. Remove from baking sheets; cool on wire racks. Makes 12 wreaths. If desired, frost with

Confectioners' Sugar Frosting. ____________________ Confectioners' Sugar Frosting: In small bowl, combine 1 cup confectioners' sugar, 4 to 5 teaspoons evaporated milk and 1/2 teaspoon vanilla extract; beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 wreaths" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 6g Total Fat; (20% calories from fat); 6g Protein; 50g Carbohydrate; 47mg Cholesterol; 246mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 3254 0 0 0 2130706543 0 0 2660 0 0 0 1191 3254 0

Cranberry-Orange Holiday Wreath Recipe By Serving Size Categories Amount -------3 1/4 2 1/2 1/2 1/4 1/4 1/4 2 1 3 : : 16 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast

Measure -----------cups packages teaspoon cup cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/4 to 3 3/4 cups) Fleischmann's� Rapid Rise Yeast salt milk water honey butter or margarine eggs CRANBERRY ORANGE FILLING finely chopped cranberries chopped orange segments honey chopped pecans ORANGE ICING sifted powdered sugar orange juice

1/2 1/2

cup cup tablespoons cup cup tablespoons

1 2

Prepare Cranberry-Orange Filling: In medium saucepan, heat 1 cup finely chopped cranberries, 1/2 cup chopped orange segments and 3 tablespoons honey to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally or until thickened. Stir in 1/2 cup chopped pecans, toasted. Cool completely. Set aside. In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 16 � 9-inch rectangle. Spread Cranberry-Orange Filling to within 1/2-inch of dough edges. Beginning at long end, roll up tightly; pinch seam to seal. Place roll, seam side down, on large, greased baking sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg; brush on dough. Bake at 375�F for 25 to 35 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet and cool on wire rack. Drizzle with Orange Icing. ____________________ Orange Icing: In small bowl, combine sifted powdered sugar and 1 to 2 tablespoons orange juice. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 wreath" - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 7g Total Fat; (26% calories from fat); 4g Protein; 36g Carbohydrate; 32mg Cholesterol; 108mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 2660 1013 0 0 0 0 0 0

Cranberry-Orange Sandwich Rolls Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :0:00 : Burger/ Sandwich Buns Rolls

Fleischmann's Yeast

Measure ------------

Ingredient -- Preparation Method --------------------------------

2 1/2 3 1 2 1 1/3 1/4 2 3/4 2

cups tablespoons package teaspoons teaspoon cup cup tablespoons cup

all-purpose flour (2 1/2 to 3 cups) sugar Fleischmann's� Rapid Rise Yeast freshly grated orange peel salt milk water butter or margarine -- cut up dried cranberries eggs

In large bowl, combine 1 cup flour, sugar, undissolved yeast, orange peel and salt. Heat milk, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in cranberries, 1 egg, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each to 18-inch rope; coil rope, tucking under end. Place 2 inches apart on greased large baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white; brush on tops of rolls. Bake at 375�F for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 rolls" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 6g Total Fat; (20% calories from fat); 8g Protein; 48g Carbohydrate; 75mg Cholesterol; 421mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 20085 0 0 0 0 0 0

Cranberry-Pecan Wreath Recipe By Serving Size Categories Amount -------1 1/2 : : 12 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast

Measure -----------cups

Ingredient -- Preparation Method -------------------------------FILLING fresh or frozen cranberries -- finely chopped

1 1/3 3/4 3 1/2 1/3 1 3/4 1/2 1/3 1/4 2 1 1/4 2 1 2

cup cup cup cups cup package teaspoon cup cup cup

packed brown sugar butter or margarine chopped pecans -- toasted DOUGH all-purpose flour (3 1/2 to 4 cups) granulated sugar Fleischmann's� Rapid Rise Yeast salt milk butter or margarine -- cut up water eggs GLAZE sifted powdered sugar butter or margarine -- softened milk (1 to 2 tablespoons) freshly grated orange peel

cups tablespoons tablespoon teaspoons

To make filling: In medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7 minutes or until very thick, stirring frequently. Remove mixture from heat; stir in pecans. To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter and water until very warm (120� to 130�F); stir into dry ingredients. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 30 � 6-inch rectangle; spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 350�F for 40 to 45 minutes or until done. Remove from pan; cool on wire rack. ____________________ To Make Glaze: In small bowl, combine all ingredients; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 wreath" - - - - - - - - - - - - - - - - - - Per serving: 446 Calories (kcal); 19g Total Fat; (37% calories from fat); 6g Protein; 65g Carbohydrate; 65mg Cholesterol; 280mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 20039 0 0 0 0 0 14 0 26366 0 0 0 0 0 0 0 0 0 4138 20085

Crescent Rolls Recipe By Serving Size Categories Amount -------2 2/3 1 1 1 2/3 1/3 1/4 3 : : 16 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cups package tablespoon teaspoon cup cup cup tablespoons

Ingredient -- Preparation Method -------------------------------bread flour Fleischmann's� Rapid Rise yeast sugar baking powder buttermilk water shortening margarine or butter -- softened Margarine or butter -- softened

Mix 1 1/3 cups flour, yeast (dry), sugar, salt and baking powder in large bowl. Heat buttermilk, water and shortening until very warm (125� to 130�). Add to flour mixture. Beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead on floured surface 5 minutes. Cover and let rest 10 minutes. Lightly grease cookie sheet. Roll dough into 12-inch circle. Spread with 3 tablespoons margarine. Cut into 16 wedges. Beginning at rounded edge, roll up. Place each roll with points underneath on cookie sheet. Curve ends of rolls to form crescents if desired. Lightly brush with margarine. Cover; let rise 45 to 60 minutes or until double. Heat oven to 375�. Bake 15 to 20 minutes or until golden brown. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 rolls" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 6g Total Fat; (38% calories from fat); 3g Protein; 18g Carbohydrate; 6mg Cholesterol; 64mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2339 26366 0 0 0 0 0 2394 0

Date Orange Wheat Bread Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 2 1 1/2 3/4 3/4 1/2 3 1/4 1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups cups packages teaspoons teaspoon cup cup tablespoons cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 1/2 to 3 cups) whole wheat flour Fleischmann's� Rapid Rise Yeast grated orange peel salt milk water honey safflower oil chopped dates or pitted dates -- snipped

In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm (125� to 130�F). Stir into dry mixture. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in dates. Divide dough and form into 3 equal balls; place in oiled 9- � 5-inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 40 to 45 minutes or until done, covering with foil during last 15 minutes. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 6g Total Fat; (19% calories from fat); 6g Protein; 47g Carbohydrate; 2mg Cholesterol; 144mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662

Date-Nut Rolls Recipe By Serving Size Categories Amount -------1 1/2 2 2 1 1 1 6 2 4 2 3 3 : : 6 Preparation Time :0:00 : Appetizers/ Snacks Rolls

Fleischmann's Yeast

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package chopped dates cup water tablespoons lemon juice teaspoons grated lemon rind cup chopped walnuts cup milk cup butter or margarine cups all-purpose flour packages Fleischmann's� Active Dry or Rapid Rise Yeast eggs teaspoons vanilla extract teaspoons baking powder tablespoons sugar

Preheat oven to 350�F. Combine first four ingredients in a medium saucepan over medium high heat; cook and stir until thickened, about 3 to 5 minutes. Stir in nuts; cool. Combine 1 1/2 cups flour and yeast in large bowl of mixer. Heat milk and butter until warm (125� to 130�F). Add milk mixture to flour mixture; beat at medium speed 2 minutes. Add eggs, vanilla and 1 cup flour; beat at medium speed 2 minutes. Stir in baking powder, sugar and enough flour to make a soft dough. Divide dough into 6 equal pieces (3 equal pieces for 3 rolls). Roll each piece to 9-inch square. Spread each with 1/2 cup filling to within 1/2-inch of edges; roll up. Pinch to seal bottom edge. Repeat with other pieces of dough. Place 3 rolls on greased baking sheet and bake for 25 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. Repeat with remaining half of dough (if making 6 rolls). Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 rolls" - - - - - - - - - - - - - - - - - - Per serving: 1063 Calories (kcal); 48g Total Fat; (40% calories from fat); 25g Protein; 137g Carbohydrate; 213mg Cholesterol; 619mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 2662 0 0 0 0 0 0 0 26366 0 0 0 0

Dinner Rolls Recipe By Serving Size Categories Amount -------1/2 1 1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------tablespoon

Ingredient -- Preparation Method -------------------------------Classic White Bread Dough -- fresh or thawed egg -- beaten water Sesame or poppy seeds

Divide dough into 12 equal pieces; form into smooth balls. Place balls, spaced apart, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg with water; brush on rolls. If desired, sprinkle with sesame or poppy seed. Bake at 375�F. oven for 20 minutes until done. Remove from baking sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (62% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1357

Diploma Rolls Recipe By Serving Size Categories Amount -------5 : : 18 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups)

1/4 2 2 3/4 1/2 1/4

3

cup packages teaspoons cup cup cup

sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine (1/2 stick) -- cut up eggs -- divided use

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 3 tablespoons butter until very warm (120� to 130�F); stir into dry ingredients. Stir in 2 eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Remove 1/2 cup dough; set aside. On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 � 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 � 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets. Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Lightly beat remaining egg; brush on rolls. Bake at 400�F for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 rolls" - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 30g Carbohydrate; 33mg Cholesterol; 282mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 4098 0

Double Seed Bread Sticks Recipe By Serving Size Categories Amount -------: : 16 Preparation Time :0:00 : Appetizers/ Snacks

Fleischmann's Yeast

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/2 1 1/2 1/4 1/4 1/4

1 3 1

cup package cup cup cup cup teaspoon cups

warm water (105� to 115�F) Fleischmann's� Active Dry Yeast evaporated milk olive oil -- at room temperature poppy seeds sesame seeds salt all-purpose flour (3 to 3 1/2 cups) egg white -- lightly beaten

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in, milk, olive oil, poppy seed, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 20 minutes. On lightly floured surface, roll dough to 12- � 16-inches; cut into 16 (1-inch) strips. If desired, twist each strip 4 to 5 times. Place strips on greased baking sheets. Brush with egg white; sprinkle with sesame seed. Cover; let rise in warm, draft-free place for 15 minutes. Bake at 400�F for 20 minutes or until done. Remove from baking sheets; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 sticks" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 6g Total Fat; (37% calories from fat); 4g Protein; 20g Carbohydrate; 2mg Cholesterol; 147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 0 0 0 0 14 0

Family Star Ring Recipe By Serving Size Categories Amount -------5 2 1/2 : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Braids and Wreaths

Measure -----------cups packages cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) Fleischmann's� Active Dry or Rapid Rise Yeast sugar

4 1 2 3 3/4 1/2 1/2

teaspoons teaspoon cup cup cup

lemon peel salt lowfat milk water margarine eggs -- at room temperature OR (for low-cholesterol baking substitute) egg whites Cooking spray DATE-NUT FILLING chopped dates or pitted dates -- snipped water ground cinnamon OR pumpkin pie spice chopped pecans -- toasted Confectioners' sugar icing -- optional

1 1 1

1/2

package cup teaspoon teaspoon cup

1/2

In large bowl mix 2 cups flour, undissolved yeast, sugar, lemon peel and salt. Heat milk, water and margarine until hot to touch (125� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl coated with cooking spray; spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.* Prepare Date-Nut Filling: Combine (8-ounce) package chopped dates (snipped) and water in saucepan over medium heat. Simmer 5 minutes, stirring occasionally, until very thick. Stir in ground cinnamon or pumpkin pie spice and chopped, toasted pecans. Punch dough down. On lightly floured surface, roll dough to 18 � 15-inch rectangle. Spread filling evenly on dough, leaving 1/2-inch border at long edges. Roll up from long side as for jelly roll; pinch seam to seal. Join ends to form ring; pinch to seal. Place in 10-inch tube pan coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until almost doubled in size, about 35 to 45 minutes. To make star: With sharp knife, make 8 V-shaped cuts in top of ring. Make each "V" 1/2-inch deep, 1-inch at wide end and 2-inches long with points extending to outer edge of ring. Bake at 350�F for 55 to 60 minutes, until done. Cover with foil after 35 minutes. Remove from pan; cool on wire rack. Frost with icing, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield:

"1 ring" - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 46g Carbohydrate; 24mg Cholesterol; 183mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. Nutr. Assoc. : 14 26366 0 0 0 4038 0 0 0 0 2130706543 0 0 0 2662 0 0 0 2130706543 0 1191

Fleischmann's Sourdough Starter Recipe By Serving Size Categories Amount -------3 1/2 1 2 : : 0 Preparation Time :0:00 : Fleischmann's Yeast

Starters

Measure -----------cups package cups

Ingredient -- Preparation Method -------------------------------all-purpose flour Fleischmann's� Active Dry or Rapid Rise Yeast warm water (105� to 115�F)

In large plastic, ceramic or stainless steel container with tight-fitting cover, combine flour and undissolved yeast. Gradually add warm water to dry ingredients and beat until smooth. Cover; let stand in warm place until bubbly, sour-smelling, and a clear liquid has formed on top, about 2 to 4 days. Starter may darken. But if it changes to another color (pink, green or other color), discard mixture and start over. To store, cover and refrigerate. To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (105� to 115�F). Beat until smooth. Cover and let stand in warm place until bubbly and sour-smelling and clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 1613 Calories (kcal); 5g Total Fat; (2% calories from fat); 48g Protein; 337g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates Nutr. Assoc. : 0 26366 5472

Fruit 'n Nut Wreath Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Braids and Wreaths Sweet Breads and Coffee Cakes

Amount -------3/4 1 1/4 1/4 1 1 3 1 2 2 1

Measure -----------cup package cup cup teaspoon cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast butter or margarine -- softened sugar salt egg all-purpose flour (3 to 3 1/2 cups)

1/2 1/2

DATE NUT FILLING 8-ounce package chopped dates cup 100% bran cereal cup chopped walnuts tablespoons packed brown sugar tablespoons butter -- melted teaspoon ground cinnamon Confectioners' Sugar Frosting (recipe follows) -- optional cup teaspoons teaspoon CONFECTIONERS' SUGAR FROSTING confectioners' sugar milk (4 to 5 teaspoons) vanilla extract

1 4 1/2

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, sugar, salt, egg and enough flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 to 1 1/2 hours. Prepare Date-Nut Filling: Combine 1 package chopped dates, whole bran cereal, chopped walnuts, packed brown sugar, butter, melted and ground cinnamon. Punch dough down. On floured surface, roll dough to 20- � 12-inches; cut into three 20- � 4-inch strips. Sprinkle 1/3 date filling along center of each strip. Pinch seams and ends to seal. Roll and stretch ropes to 24 inches. Place ropes, side by side, with seam sides down; braid. Form into wreath; pinch ends to seal. Transfer to greased baking sheet. Cover; let rise in warm place until doubled, about 1 hour.

Bake at 375�F for 30 minutes or until done. Remove from sheet; cool on wire rack. Frost. ____________________ Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 wreath" - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 43g Carbohydrate; 24mg Cholesterol; 198mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 0 0 0 14 0 0 0 2005 0 0 0 0 2130706543 0 0 1191 4138 5401

Garden Herb Loaf Recipe By Serving Size Categories Amount -------4 3 2 1 1/2 3/4 3/4 3/4 3/4 1/2 1/4 1 : : 16 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups tablespoons packages teaspoons teaspoon teaspoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt dried marjoram leaves dried thyme dried rosemary leaves milk water plus 1 tablespoon butter or margarine egg Marjoram, thyme or rosemary -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until very warm (120� to 130�F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into three equal pieces. Roll each to 30-inch rope. Braid

ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Melt remaining butter; brush on loaf. If desired, sprinkle with marjoram, thyme and rosemary. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 27g Carbohydrate; 21mg Cholesterol; 240mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 3128 0 3152 0 0 2394 0 0

Grandma Moulton's Yeast Rolls Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 2 4 : : 10 Preparation Time :0:00 : Fleischmann's Yeast

Rolls

Measure -----------cup package cup teaspoon tablespoons cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast sugar salt butter or margarine -- softened eggs -- lightly beaten all-purpose flour (4 to 4 1/2 cups)

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make stiff dough. Place in greased bowl, turning to grease top. Cover tightly with plastic wrap. Refrigerate until chilled (4 to 5 hours or up to 4 days). Makes 16 to 20 rolls. ____________________ To Make Rolls: Pan Rolls: Remove 1/2 of dough from refrigerator. Divide into 10 equal pieces. Using floured hands, form into round balls. Place in greased

8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400�F for 12 minutes or until done. Remove from pan; cool on wire rack. Makes 10 rolls. Crescent Rolls: Remove 1/2 of dough from refrigerator. Roll on lightly floured surface to 12-inch circle. Cut into 8 wedge-shaped pieces. Roll up from wide ends to make crescent shapes. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400�F for 12 minutes or until done. Remove from pan; cool on wire rack. Makes 8 rolls. Cinnamon Rolls: Combine 1/2 cup sugar and 2 teaspoons ground cinnamon; set aside. Remove 1/2 of dough from refrigerator. Roll on lightly floured surface to 12- � 15-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with reserved sugar mixture. Roll up from long side as for jelly roll; pinch seam and ends to seal. Cut into 9 (1 1/2-inch) pieces; place in greased 8-inch square pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes. Bake at 400�F for 15 to 20 minutes or until done. Cool 5 minutes in pan; remove rolls to wire rack to complete cooling. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "10 rolls" - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 49g Carbohydrate; 44mg Cholesterol; 250mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 0 0 0 14

Grandma's Refrigerator Rolls Recipe By Serving Size Categories Amount -------1 2 1/3 1 2 2 1 2 3/4 : : 18 Preparation Time :0:00 : Fleischmann's Yeast

Rolls

Measure -----------cup packages cup teaspoon tablespoons cup cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast sugar salt butter or margarine -- softened eggs whole wheat flour all-purpose flour (2 3/4 to 3 1/4 cups)

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose flour to make stiff dough. Grease top; cover tightly with plastic wrap. Refrigerate for 2 hours or up to 3 days. Punch dough down. On floured surface, divide dough into 18 equal pieces; form into balls. Place in 2 greased 8-inch round or square baking pans. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes. Bake at 400�F for 15 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 rolls" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g Protein; 23g Carbohydrate; 24mg Cholesterol; 139mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 0 0 0 0 14

Hazelnut Maple Bread Recipe By Serving Size Categories Amount -------2 2 1/2 1/2 1/4 1/4 2 1/4 1 1/2 1/2 1/4 1/2 : : 24 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sweet Breads and Coffee Cakes

Measure -----------cups teaspoons teaspoon cup cup cup cup teaspoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose white flour baking powder salt granulated sugar butter or margarine -- room temperature Oregon Hazelnut Butter -- (See recipe) eggs maple syrup vanilla extract maple extract mashed bananas milk roasted and coarsely chopped Oregon

hazelnuts Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl, cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maple syrup, vanilla and maple extract. Mix in mashed bananas in three additions; alternately mix in dry ingredients and milk. Fold in chopped hazelnuts. Divide the batter between two greased 7�4�3-inch loaf pans. Bake in 350� oven for 30 to 35 minutes, or until golden and toothpick inserted into the center comes out clean. Cool on rack. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 9g Total Fat; (52% calories from fat); 2g Protein; 17g Carbohydrate; 31mg Cholesterol; 195mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 0 0 0 0 3218 0 0 1273 4111 0 3677 0

Gourmet Oregon Hazelnut Butter Recipe By Serving Size Categories Amount -------1/2 2 1/3 1/2 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Spreads

Measure -----------cup teaspoons cup teaspoon Dash Dash

Ingredient -- Preparation Method -------------------------------butter or margarine lemon juice Oregon hazelnuts -- finely chopped salt celery salt cayenne pepper

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3677 0 0 0

Hazelnut Pear Bread Recipe By Serving Size Categories Amount -------2 1 1/4 2 1 1/2 1/2 2 1 1/2 1/4 1/4 1 : : 16 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sweet Breads and Coffee Cakes

Measure -----------cup cup cups teaspoon cup cup teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------fresh pears (2 to 3) sugar sour cream sifted flour soda chopped Oregon hazelnuts oil eggs vanilla salt cinnamon nutmeg lemon zest

Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time, then add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oil and sugar mixture and beat until well blended. Add nuts and pears and mix with a large spoon. Spoon into a well-greased 9" � 5" loaf pan. Bake at 350�F for 1 hour or until a toothpick inserted comes out clean. Let cool in pan for 10-15 minutes. To serve, slice thin and butter or spread with cream cheese. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "1 large loaf" - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 11g Total Fat; (44% calories from fat); 3g Protein; 28g Carbohydrate; 25mg Cholesterol; 155mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 4410 0 0 26379 81 3677 0 3218 0 0 0 0 0

Hazelnut Pumpkin Bread Recipe By Serving Size Categories Amount -------3 1 4 2 1 4 2 1/2 2 2 1 1 1 1 1 1 : : 12 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sweet Breads and Coffee Cakes

Measure -----------cups cup cups cup cups teaspoons teaspoon cups teaspoons cup cup teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------sugar cooking oil eggs pumpkin water flour salt baking powder chopped Oregon hazelnuts soda raisins OR chopped dates cloves cinnamon allspice nutmeg

Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350�F for 1 hour. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "1 loaf" T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 719 Calories (kcal); 35g Total Fat; (42% calories from fat); 10g Protein; 97g Carbohydrate; 62mg Cholesterol; 609mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 3218 0 0 0 0 0 3677 81 4680 0 2130706543 2719 0 0 0

Herb and Wheat Cloverleaf Rolls Recipe By Serving Size Categories Amount -------4 3/4 1/3 1/3 2 2 1 1/2 1/2 3/4 3/4 1/4 2 1 : : 18 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cups cup cup packages teaspoons teaspoons teaspoon cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 3/4 to 5 1/4 cups) wheat germ sugar Fleischmann's� Rapid Rise Yeast fines herbes* salt onion powder water milk butter or margarine -- cut into pieces eggs water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400�F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks. *Or use 1/2 teaspoon each: thyme (leaves), oregano (leaves), sweet basil, and marjoram. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 rolls" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 4g Total Fat; (19% calories from fat); 5g Protein; 31g Carbohydrate; 29mg Cholesterol; 216mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 14 0 0 5626 27170 0 0 0 0 0 0 0

Herb and Wheat Dinner Rolls Recipe By Serving Size Categories Amount -------4 3/4 2 1/3 1/3 2 1 1/2 1/2 3/4 3/4 1/4 1 1 1 1 : : 18 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups packages cup cup teaspoons teaspoons teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 3/4 to 5 1/4 cups) Fleischmann's� Active Dry or Rapid Rise Yeast wheat germ sugar fines herbes salt onion powder milk water butter or margarine egg -- at room temperature TOPPING egg -- beaten with water fines herbes OR wheat germ

1/2

tablespoon teaspoon tablespoon

In large bowl, combine 1 1/2 cups flour, undissolved yeast, wheat germ, sugar, fines herbes, salt and onion powder. Heat milk, water and butter until warm (105� to 115�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; turn out onto lightly floured surface. Divide into 18 equal pieces. Shape as desired: Clover Leaf Rolls: Divide each piece into 3 equal pieces; roll each to ball. Place 3 balls in each section of 18 greased muffin pan cups. Individual Rolls: Form each piece into smooth ball. Place balls, 2 inches apart, on greased baking sheets. Cover rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Brush rolls with egg mixture and sprinkle with fine herbes or wheat germ. With scissors, snip small "X" in top of Individual Rolls (not Clover Leaf). Bake at 400�F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 rolls" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 4g Total Fat; (19% calories from fat); 5g Protein; 31g Carbohydrate; 29mg Cholesterol; 217mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : CONVENIENT TIPS FOR SERVING FRESH ROLLSMAKE DOUGH AHEAD AND REFRIGERATE: After kneading, lightly grease dough, wrap airtight and refrigerate overnight or up to 24 hours. Punch dough down, shape, rise and bake as directed. FREEZE PREPARED ROLLS AND REHEAT: Wrap baked, cooled rolls airtight. Freeze. To serve, thaw rolls, wrap in foil and heat in 400�F oven for 5 to 10 minutes. Nutr. Assoc. : 14 26366 0 0 4164 0 0 0 0 0 0 0 0 0 0 4164 0 2130706543

Herb Cheese Focaccia Recipe By Serving Size Categories Amount -------4 1 1/2 1 1/2 4 2 6 1 1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Focaccia

Measure -----------cups package teaspoon cups tablespoons large cloves ounces teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------all-purpose flour Fleischmann's� Rapid Rise Yeast salt water olive oil -- divided garlic -- minced Asiago cheese -- finely shredded rosemary leaves -- crumbled thyme leaves -- crumbled

In large bowl combine 3 cups flour, undissolved yeast and salt. Heat water and 2 tablespoons oil until very warm (125� to 130�F). Stir hot liquids into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10

minutes. Cover; let rest 10 minutes. Press dough evenly into greased 10- � 15-inch baking sheet. Cover; let rise in warm, draft-free place until almost doubled, about 30 minutes. Press fingertips or wooden spoon handle into dough at 1/2-inch intervals. In small bowl mix garlic with remaining oil; brush over surface of dough. Sprinkle evenly with cheese and herbs. Bake at 400�F for 25 to 30 minutes or until done. Remove from pan and cool on wire rack. Serve warm or at room temperature. Source: "Fleischmann's Yeast" S(Interne address): "http://www.breadworld.com/index.html" Yield: "1 Focaccia" - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 9g Total Fat; (33% calories from fat); 8g Protein; 33g Carbohydrate; 13mg Cholesterol; 264mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26366 0 0 0 0 25000 1286 1492

Holiday Braid Recipe By Serving Size Categories Amount -------5 1/2 1 2 1/3 3/4 1/2 : : 12 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast

Measure -----------cups cup teaspoon packages cup cup cup cup teaspoons teaspoon

2 1 2 1/2 1/4

Ingredient -- Preparation Method -------------------------------all-purpose or unbleached flour* (5 to 5 1/2 cups) sugar salt Fleischmann's� Rapid Rise Yeast margarine or butter milk water eggs slivered almonds -- toasted grated lemon peel ground mace or nutmeg (1/4 to 1/2 teaspoon) Glaze GLAZE powdered sugar mace or nutmeg

1/2

cup Dash

3

teaspoons

lemon juice (3 to 4 teaspoons)

Mix 1 1/2 cups flour, sugar, salt and undissolved yeast in large bowl. Cut margarine into small pieces; combine with milk and water. Heat until warm (105� to 115�F). Stir into dry ingredients. Stir in eggs, almonds, peel, mace and enough remaining flour to make soft dough. Grease top of dough and cover tightly. Refrigerate 2 to 24 hours. Punch down dough. Divide dough into 4 equal parts. Roll 3 parts to 14-inch ropes. Place close together on lightly greased cookie sheet. Braid loosely. Pinch ends together to seal. Divide remaining dough into 3 pieces. Roll each to 12-inch rope. Braid and place on large braid. Cover and let rise in warm, draft-free place 30 to 50 minutes or until doubled in size. Bake in preheated 350�F oven 40 to 50 minutes or until golden brown; remove to wire rack. Prepare Glaze and brush over warm braid. ____________________ Glaze: Mix 1/2 cup powdered sugar, dash of mace or nutmeg and 3 to 4 teaspoons lemon juice until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 braid" - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 13g Total Fat; (30% calories from fat); 10g Protein; 57g Carbohydrate; 47mg Cholesterol; 250mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : *To measure flour, spoon flour into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 14 0 0 26366 2394 0 0 0 0 20084 3619 0 0 0 854 797

Holiday Date Bread Recipe By Serving Size Categories Amount -------6 1/2 1 1/4 2 2 1 : : 12 Preparation Time :0:00 : Appetizers/ Snacks Holiday

Fleischmann's Yeast

Measure -----------cups cup cup packages teaspoons cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 1/2 to 7 cups) wheat germ sugar Fleischmann's� Active Dry Yeast -- * see note salt milk

1 2 2 1 2 1 1 1/2

cup water cup butter or margarine 8-ounce packages chopped or pitted dates -- snipped eggs -- at room temperature cup orange juice teaspoons cinnamon egg white lightly beaten with tablespoon water Cooking spray

Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and salt. Heat milk, water, butter and 1/2 cup dates to 125� to 130�F. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Make Filling: In saucepan, combine remaining dates, orange juice and cinnamon. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat; stir in remaining wheat germ. Cool. Shape Dough: Punch dough down. Shape as desired (directions follow). Spray shaped dough with cooking spray. Cover; let rise in warm, draft-free place until doubled, about 30 to 60 minutes. Bake: Brush with egg white mixture. Bake at 375�F (45 - 50 minutes for Twin Loaves/ 12 - 15 minutes for Breakfast Twists / 25 minutes for Cornucopia, or until done). If needed, cover with foil during last 5 to 10 minutes to prevent overbrowning. Remove from pans; cool on wire racks. Makes 2 loaves, 32 twists or 2 cornucopias. ____________________ ALTERNATE SHAPES Twin Loaf Divide dough into 4 equal pieces. Roll each to 8 � 9-inches. Spread each with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch seam and ends to seal. Place two loaves, side by side, seam sides down, in 9 � 5 � 3-inch loaf pan coated with cooking spray. Repeat with remaining dough and filling. If desired, sprinkle with additional wheat germ before baking. Breakfast Twists Divide dough into 4 equal pieces. Roll one piece to 8 � 20-inches. Spread 1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough to enclose filling. Starting from folded side, cut into 8 strips. Twist each strip at middle and place on baking sheet coated with cooking spray. Gently flatten ends of strips to show filling. Repeat with reserved dough and filling. To serve, top with sifted confectioners' sugar, if desired. Cornucopia

Divide dough into 2 equal pieces. Set aside one dough piece and half of filling for second cornucopia. Divide remaining dough into 4 pieces. Roll one piece to 3 � 10-inches. Spread 1/4 filling in 1-inch strip down center of dough. Pull up edges and pinch seams and ends to enclose filling. Place on baking sheet coated with cooking spray. Fold up 4-inches of end to make "J" shape. Roll remaining three pieces of dough to 3 � 20-inches. Spread 1/4 filling in 1-inch strip down center of each piece. Pull up edges and pinch seam and ends to seal. Coil end of one rope on baking sheet above top of "J" to make end of basket; then wrap over and under end of "J." Continue wrapping remaining ropes around "J," making each turn slightly looser to enlarge basket. Repeat with reserved dough and filling. To serve, garnish with dried fruits and nuts, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 11g Total Fat; (18% calories from fat); 13g Protein; 93g Carbohydrate; 55mg Cholesterol; 462mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow above directions except reduce first rising by covering kneaded dough and letting rest on floured surface 10 minutes. Proceed with recipe. Nutr. Assoc. : 14 1601 0 26366 0 0 0 0 2662 0 0 0 0 0 0 0

Holiday Fruit and Cheese Ring Recipe By Serving Size Categories Amount -------2 4 1 1/2 1/2 2 1 1 1 4 1/2 : : 12 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast

Measure -----------cups teaspoons package teaspoon cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 to 2 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine egg

FILLING 3-ounce package cream cheese -- softened teaspoons sugar cup dried cranberries

1/2 1/4

cup cup

OR dried tart cherries OR coarsely chopped candied cherries Vanilla Icing VANILLA ICING powdered sugar -- sifted milk (3 to 4 teaspoons) vanilla extract

1 3 1/2

cup teaspoons teaspoon

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes on floured surface. Prepare Filling; In small bowl, combine package cream cheese, softened, sugar and dried cranberries or dried tart cherries, coarsely chopped, or chopped candied cherries. Stir until blended. Reserve. Roll dough to 15 � 8-inch rectangle. Evenly spread reserved Filling to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 25 to 30 minutes, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Frost with Vanilla Icing. ____________________ Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 ring" - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 35g Carbohydrate; 28mg Cholesterol; 131mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 0 2020 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 4138 0

Holiday Pull-Apart Loaf

Recipe By Serving Size Categories Amount -------4 1/2 2/3 2 2 1/2 1 3/4 1/2 1/2 1/3 3

: : 12 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

Measure -----------cups cup packages teaspoons teaspoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) sugar Fleischmann's� Rapid Rise Yeast grated lemon peel ground cardamom salt butter or margarine water milk eggs Powdered sugar

In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel, cardamom and salt. Cut 1/4 cup butter into pieces; heat butter, water and milk until warm (105� to 115�F). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in bottom of greased 10-inch tube pan with nonremovable bottom. Melt remaining butter. Drizzle about 1 1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375�F for 40 minutes or until done, covering with foil after 30 minutes to prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto serving plate. Sift powdered sugar over top and sides of warm loaf. Cool completely. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 10g Total Fat; (28% calories from fat); 7g Protein; 48g Carbohydrate; 68mg Cholesterol; 230mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 20084 0 0 0 0 0 0 0

Holiday Rye Bread Recipe By Serving Size Categories Amount -------3 1/3 1 2 1/2 2 2 1 1/2 1/4 2 2 1/2 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Holiday

Measure -----------cups cup tablespoon teaspoons teaspoons packages cup cup cup tablespoons cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar grated orange peel salt fennel seed Fleischmann's� Active Dry Yeast -- * see note beer or malt liquor water light molasses butter or margarine medium rye flour Molasses glaze MOLASSES GLAZE molasses water

2 2

tablespoons tablespoons

In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt, fennel seed and undissolved yeast. Heat beer, water, molasses and butter to 125� to 130�F; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2 minutes scraping bowl occasionally. Stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; turn out onto lightly floured surface. Divide into 4 equal pieces. Roll each to 10 � 6-inches. Roll each up tightly from long side, as for jelly roll, tapering ends; pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour. With sharp knife, make 3 diagonal cuts on top of each loaf; brush with molasses glaze. Bake at 375�F for 15 minutes; brush loaves with glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with glaze. Cool on wire racks. ____________________ Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water

until well blended. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "4 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 27g Carbohydrate; 3mg Cholesterol; 235mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe. Nutr. Assoc. : 14 0 0 0 0 26366 142 0 0 0 1298 0 0 0 0

Holiday Stollen Recipe By Serving Size Categories Amount -------2 1/4 1/4 1 1/2 1/2 1/2 1/4 1/4 1/4 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

Measure -----------cups cup package teaspoon teaspoon teaspoon teaspoon cup cup tablespoons teaspoon cup cup cup cup cup

2 2 1

1/2 1/4 1/4 1/4 1/4

Ingredient -- Preparation Method -------------------------------bread or all-purpose flour (2 1/4 to 2 3/4 cups) sugar Fleischmann's� Rapid Rise Yeast ground cardamom freshly grated lemon peel salt ground nutmeg butter or margarine (1/2 stick) -- cut up water milk eggs -- divided use pure almond extract blanched slivered almonds -- toasted dried blueberries dried cranberries or cherries golden raisins OR chopped dried candied pineapple Powdered sugar

In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg. Heat butter, water and milk until very warm (120� to 130�F); stir into dry ingredients. Stir in 1 egg, 1 egg yolk

(reserve 1 egg white), almond extract and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in almonds and fruits (dough may be slightly sticky). Roll to 12 � 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Lightly beat reserved egg white; brush on dough. Bake at 350�F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top. Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 10g Total Fat; (35% calories from fat); 7g Protein; 33g Carbohydrate; 32mg Cholesterol; 146mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 2339 0 26366 0 20084 4098 0 0 0 2029 4982 2029 2277 175 26507 2130706543 0

Holiday Wreaths Recipe By Serving Size Categories Amount -------4 1/2 1/3 2 1 1/3 3/4 1/2 2 2/3 1 1/2 3/4 : : 16 Preparation Time :0:00 : Braids and Wreaths Holiday

Fleischmann's Yeast

Measure -----------cups cup packages teaspoon cup cup cup cup teaspoons cup

Ingredient -- Preparation Method -------------------------------all-purpose flour granulated sugar Fleischmann's� Rapid Rise Yeast salt plus 1/4 cup butter or margarine milk water eggs packed brown sugar ground cinnamon chopped pecans -- toasted

1/2

cup

chopped candied cherries -- optional Frosting FROSTING powdered sugar milk (1 to 2 tablespoons) vanilla extract

1 1

1/2

cup tablespoon teaspoon

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105� to 115�F). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. On lightly floured surface, roll dough to 16-inch square. Melt remaining 1/4 cup butter; brush on half of dough. Sprinkle buttered portion with brown sugar, cinnamon, pecans and cherries. Fold dough in half, covering filling. Cut into 16 (1-inch) strips. Twist each strip four times in opposite directions and pull gently to 10-inch length. Form into circles; pinch ends to seal. Place wreaths on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks. Drizzle with frosting. ____________________ Frosting: Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 wreaths" - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 9g Total Fat; (26% calories from fat); 6g Protein; 52g Carbohydrate; 35mg Cholesterol; 194mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Lemon-Almond Filling and Frosting: Replace cinnamon with 1 1/2 tablespoons grated lemon peel; replace pecans with 3/4 cup toasted slivered almonds. Fill as directed. Make frosting as directed except replace milk and vanilla extract with 1 to 2 tablespoons lemon juice. Nutr. Assoc. : 0 0 26366 0 2394 0 0 0 0 0 0 2428 0 0 0 4138 0

Honey Beehive Bread

Recipe By Serving Size Categories

: : 12 Preparation Time :0:00 : Breakfast/ Brunch Sweet Breads and Coffee Cakes

Fleischmann's Yeast Yeast Bread

Amount -------1 1/4 2 1/2 1 1/2 1/2 2 6 1 1

Measure -----------cups packages cup teaspoons cup cups tablespoon

Ingredient -- Preparation Method -------------------------------water (105� to 115�F) Fleischmann's� Active Dry Yeast* honey -- at room temperature salt butter or margarine -- softened eggs -- at room temperature all-purpose flour (6 to 7 cups) egg -- beaten with water Honey Butter HONEY BUTTER butter or margarine -- softened honey freshly grated lemon peel

1/2 2 1

cup tablespoons teaspoon

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in honey, salt, butter, eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Let rise in warm, draft-free place until doubled in size, about 90 minutes. Punch dough down; divide into 20 equal pieces. Roll pieces into 20-inch ropes. Twist 2 ropes together and pinch ends to seal. Repeat with remaining ropes. Generously grease the outside of a 2 or 2 1/2-quart (about 8 1/2 - 9-inch diameter/4-inch depth) ovenproof mixing bowl. Invert bowl onto greased baking sheet. Starting at rim of bowl, wrap twists around bowl, pinching ends to join each new twist. Continue wrapping twists until entire bowl is covered. Cover; let rise in warm, draft-free place until puffy, about 30 minutes. Brush dough with egg mixture. Bake at 375�F for 35 minutes or until done. Cover with foil, if necessary, to prevent overbrowning. Remove from oven; let hive cool on bowl on wire rack for 15 minutes. Crumple a large piece of foil, about 2 to 3 feet, into a loose ball with the same diameter and depth of bowl. Place foil ball on wire rack. Carefully remove hive from bowl and place over foil ball to finish cooling. Makes 1 large basket. The foil supports the bread and prevents it from collapsing during cooling. To serve, turn upside down for beehive. Serve with Honey Butter, if desired. ____________________ Honey Butter: Combine 1/2 cup softened butter or margarine, 2 tablespoons honey and 1 teaspoon freshly grated lemon peel; stir until well blended. Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 437 Calories (kcal); 17g Total Fat; (35% calories from fat); 8g Protein; 63g Carbohydrate; 88mg Cholesterol; 440mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. In large bowl, combine 3 cups all-purpose flour, Fleischmann's� Rapid Rise Yeast and salt. Heat water, honey and butter until hot to touch, about 125� to 130�F. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board for 10 minutes. Shape dough, let rest and bake as directed. KITCHEN HINTS: � If using colored Pyrex bowl, wrap outside of bowl with foil to prevent sticking. Fold excess foil inside bowl. Grease foil generously. � If bowl of given size and dimensions is not available, a foil bowl can be made. Tightly crumple 21 feet of extra long heavy duty foil into ball with flat bottom, (6- inch diameter/4 1/2-inch height). � If kitchen is very warm while shaping ropes, control rising by refrigerating dough and removing portions as needed. � If dough remains, form into rolls or other shapes. Place on greased baking sheets. Bake at 375�F for 10 to 12 minutes. Nutr. Assoc. : 1582 26366 0 0 0 0 14 0 0 0 0 0 0 800

Honey Brandy Spread Recipe By Serving Size Categories Amount -------2 3/4 1 : : 8 Preparation Time :0:00 : Spreads

The National Honey Board

Measure -----------tablespoons cup tablespoon Dash

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened creamed honey brandy * ground nutmeg

Beat butter in small bowl until creamy. Gradually stir in honey; beat until smooth. Stir in brandy and nutmeg. Refrigerate until ready to serve. Use as a spread on quick breads or dollop on grilled chicken. Source: "The National Honey Board"

S(Internet address): "http://www.honey.com/" Yield: "1 Cup" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 3g Total Fat; (19% calories from fat); trace Protein; 26g Carbohydrate; 8mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : *1 teaspoon brandy flavoring can he substituted for brandy. Nutr. Assoc. : 0 731 102 0

Honey Mustard Bread Recipe By Serving Size Categories Amount -------2 3/4 3 3 2 2 1 1/8 3 3/4 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------packages cup tablespoons tablespoons tablespoons teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------Fleischmann's� Active Dry Yeast* warm water (105� to 115�F) honey mustard (Dijon or regular) -- at room temperature butter or margarine -- softened eggs -- at room temperature salt turmeric (optional) all-purpose flour (3 3/4 to 4 1/2 cups)

Combine yeast and warm water in large bowl; stir to dissolve. Stir in honey, mustard, butter, 1 egg, salt, turmeric and 2 cups flour. Mix in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Roll dough to 8 � 12-inch rectangle. Roll up from short end. Pinch seam and ends to seal. Place in greased 9 � 5 � 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Make four diagonal slashes, 1/2-inch deep, on top of loaf. Lightly beat remaining egg; brush on loaf. Bake at 400�F for 45 minutes or until done. Cover with foil after 30 minutes to prevent excess browning. Remove from baking pan and cool on wire rack. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 3g Total Fat; (15% calories from fat); 6g Protein; 35g Carbohydrate; 36mg Cholesterol; 255mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Country Bread With Herbs: Add 1/2 teaspoon oregano and 1/2 teaspoon thyme along with dry ingredients. After first rise, punch dough down and form into smooth ball; flatten to 6-inch diameter. Place on greased baking sheet; cover and let rise as directed. To bake, brush with beaten egg. With sharp knife, make four crosswise slashes on top of loaf. Bake as directed. *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow Quick Mix steps on package back. Nutr. Assoc. : 26366 5472 0 504 0 0 0 1549 14

Honey Wheat Bread Recipe By Serving Size Categories Amount -------2 1/4 1 1 3/4 3/4 2 2 2 : : 12 Preparation Time :0:00 : Breakfast/ Brunch Yeast Bread

Fleischmann's Yeast

Measure -----------cups teaspoon package cup cup tablespoons tablespoons cups

Ingredient -- Preparation Method -------------------------------all-purpose flour salt Fleischmann's� Rapid Rise Yeast milk water honey vegetable oil whole wheat flour Cooking spray

In large bowl, combine 1 1/2 cups all-purpose flour, salt and undissolved yeast. Heat milk, water, honey and oil until hot to touch, 125� to 130�F. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all- purpose flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl, coated with cooking spray, turning to grease top. Cover; let rest 10 minutes.

Roll dough to 12- � 8-inch rectangle; roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in greased 9- � 5- � 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375�F for 35 minutes or until done. Remove from pans; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 3g Total Fat; (15% calories from fat); 6g Protein; 36g Carbohydrate; 2mg Cholesterol; 187mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 5626 4138 0 0 0 0 5443

Honey Zucchini Bread Recipe By Serving Size Categories Amount -------1 3/4 3 1 2 1/2 1 1/2 1 1/2 1/2 1/4 1 1/2 1/2 : : 12 Preparation Time :0:00 : Breakfast/ Brunch The National Honey Board

Sweet Breads and Coffee Cakes

Measure -----------cup tablespoons teaspoon cups teaspoons teaspoon teaspoon teaspoon teaspoon cups cup

Ingredient -- Preparation Method -------------------------------egg honey vegetable oil vanilla all-purpose flour baking powder grated orange peel baking soda ground ginger salt grated zucchini sunflower seeds

Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 � 5 � 3-inch loaf pan. Bake at 325�F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and

cool completely. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 7g Total Fat; (26% calories from fat); 5g Protein; 39g Carbohydrate; 16mg Cholesterol; 164mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26099 1452

Hot Cross Batter Buns Recipe By Serving Size Categories Amount -------2 1/4 1 1/2 1/2 1/4 1 1/2 1/3 : : 12 Preparation Time :0:00 : Appetizers/ Snacks Rolls

Fleischmann's Yeast

Measure -----------cups cup teaspoons teaspoon teaspoon package cup cup tablespoons cup

3 2 1

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar ground cinnamon salt ground nutmeg Fleischmann's� Active Dry or Rapid Rise Yeast dairy sour cream water butter or margarine eggs -- at room temperature chopped dates -- snipped Confectioners' sugar frosting

In large bowl, combine 1 cup flour, sugar, cinnamon, salt, nutmeg and undissolved yeast. Heat sour cream, water and butter until hot to touch (125� to 130�F.) Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour and dates; mix until well blended. Spoon evenly into 12 greased 2 1/2-inch muffin pans. Let rise over shallow pan filled with boiling water for 20 minutes. Bake at 375�F for 15 minutes or until done. Remove buns from muffin cups;

cool on wire rack. Drizzle frosting on top of buns to make small crosses. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 buns" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 32g Carbohydrate; 43mg Cholesterol; 134mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : VARIATIONS: Southern�Add 1 tablespoon orange peel to dry ingredients. Stir 1/2 cup chopped pecans into batter along with dates. Top with orange frosting (replace liquid in frosting with 1 to 2 tablespoons orange juice.) Whole Wheat�Replace 1/2 cup all-purpose flour with whole wheat flour. Add 1/2 teaspoon ground cloves to dry ingredients. Stir 1/2 cup chopped walnuts into batter along with dates. Top with plain frosting. Nutr. Assoc. : 0 0 0 0 0 26366 1394 0 0 0 2662 0

Hot Pepper Cornbread Recipe By Serving Size Categories Amount -------1 1 1/4 4 3/4 2 1 4 2 : : 8 Preparation Time :0:00 : Miscellaneous Breads

Nat. Pork Producers Council

Measure -----------cup cup cup teaspoons teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------flour cornmeal sugar baking powder salt eggs milk vegetable oil jalape�o peppers (canned or fresh) -- chopped

Stir together dry ingredients; beat together remaining ingredients. Stir dry and wet ingredients together to make a lumpy batter; turn into a greased 8-inch square baking pan. Bake in a 425�F oven for 20-25 minutes, until lightly browned. Cut into squares to serve. Serve warm or at room temperature. Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 9g Total Fat; (34% calories from fat); 5g Protein; 34g Carbohydrate; 51mg Cholesterol; 473mg Sodium Food Exchanges: 1 1/2 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 26360

Idaho� Potato Focaccia Recipe By Serving Size Categories Amount -------2 1 1 2 2 1 : : 12 Preparation Time :0:00 : Focaccia

The Idaho Potato Commission

Measure -----------medium pound small cloves tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes (5.5 oz. each) -- washed and diced Cooking spray frozen white bread dough -- thawed to room temperature onion -- thinly sliced and separated into rings garlic -- minced minced fresh herbs (chives, parsley, oregano, rosemary) Cajun seasoning

Spray a large baking sheet with cooking spray. Pat thawed bread dough onto the pan, forming a 9-inch round. Spray the dough with cooking spray and allow to rise in a warm place until nearly doubled. Preheat oven to 425 degrees. In a medium mixing bowl, toss together remaining ingredients. Spray another baking sheet with cooking spray. Transfer potato mixture to baking sheet, spreading mixture evenly to make one layer. Bake 15 minutes; remove from oven and cool. Turn oven heat down to 350 degrees. Transfer cooled potato mixture to top of bread dough, being sure to include all browned bits from baking sheet. Gently press mixture onto bread dough, distributing evenly to the edges of bread dough round. Bake 35-40 minutes or until golden brown. Serve warm or at room temperature. Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 141 Calories (kcal); 5g Total Fat; (32% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 438mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 2857 2338 0 0 20211 0

Irish Soda Bread Recipe By Serving Size Categories Amount -------2 1/2 1 3/4 1/4 1/3 1 1/3 1/2 : : 12 Preparation Time :0:00 : Miscellaneous Breads

Sue Bee Honey

Measure -----------cups teaspoon cup cup cup cup tablespoon cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 1/2 to 3 cups) baking soda buttermilk Sue Bee Honey margarine OR shortening caraway seeds raisins

Mix together flour, baking soda and caraway seeds in large bowl; cut in margarine until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk and honey to flour mixture; stir to make soft dough. Turn out onto lightly floured surface to knead 1 to 2 minutes, or until smooth. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour. Shape into flattened round ball and place on greased cookie sheet. Brush top with additional milk and cut an "X" in the top with a sharp knife. Bake at 375 degrees for 40 to 50 minutes, until golden brown and crusty. Cuisine: "Irish" Source: "Sue Bee Honey" S(Internet address): "http://www.suebee.com/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 6g Total Fat; (26% calories from fat); 4g Protein; 32g Carbohydrate; 1mg Cholesterol; 182mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 0 731 4098 0 2130706543 252 0

Italian Rosemary Bread Recipe By Serving Size Categories Amount -------2 1 1/4 1/3 4 1 1/2 2 4 1/2 3/4 : : 16 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------packages cups cup teaspoons teaspoons cups cup

Ingredient -- Preparation Method -------------------------------Fleischmann's� Active Dry Yeast water (105� to 115�F) olive oil -- at room temperature rosemary (leaves) -- crushed salt eggs -- at room temperature all-purpose flour (4 1/2 to 5 3/4 cups) chopped or pitted dates -- snipped

In large bowl, combine yeast and water. Stir until dissolved. Stir in oil, 2 teaspoons rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down; turn out onto lightly floured surface. Knead in dates. Divide dough into 3 equal pieces; shape each into 30-inch rope. Braid ropes. Tie knot in center of braid; wrap ends around knot, in opposite directions and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on bread. Sprinkle with remaining 2 teaspoons rosemary. Bake at 375�F for 30 minutes or until done. Remove from sheet; cool on wire rack. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g Protein; 34g Carbohydrate; 23mg Cholesterol; 209mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26366 1582 0 1286 0 0 14 2662

Jam Filling Recipe By Serving Size Categories Amount -------3/4 1/3 1/4 : : 10 Preparation Time :0:00 : Fillings

Fleischmann's Yeast

Measure -----------cup cup cup

Ingredient -- Preparation Method -------------------------------chopped dates chopped slivered almonds -- toasted apricot jam

Combine chopped dates or pitted dates (snipped), chopped slivered almonds (toasted) and apricot jam. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 1/3 cups" - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 3g Total Fat; (25% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 20020 0

Jamaican Cherry Ginger Bread Recipe By Serving Size Categories Amount -------1 3 2 1/2 1/4 : : 12 Preparation Time :0:00 : Cherry Marketing Institute

Yeast Bread

Measure -----------cup tablespoons teaspoons cup

Ingredient -- Preparation Method -------------------------------milk butter active dry yeast firmly packed brown sugar

1/4 1 3 1/4 2/3 1/2 1 2 3/4

cup teaspoon cups cup cup tablespoon teaspoons teaspoon

lime juice salt bread flour -- divided toasted coconut dried tart cherries grated lime peel minced fresh ginger OR ground ginger

Put milk and butter in a medium saucepan; heat until warm (105� to 115�degrees). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl. Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85 degrees) about 1 hour, or until double in size. Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8-1/2 � 4-1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size. Bake in a preheated 350 degree oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature. To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350� oven 5 to 7 minutes, stirring occasionally, or until golden brown. Cuisine: "Jamaican" Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 6g Total Fat; (23% calories from fat); 6g Protein; 40g Carbohydrate; 11mg Cholesterol; 222mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 26525 3948 26086 0 2130706543

Lemon Swirl Rolls

Recipe By Serving Size Categories

: : 15 Preparation Time :0:00 : Breakfast/ Brunch Rolls

Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount -------1/2 1 1/4 3/4 2 3 1 1 1 1/4 1/4 1/2 1/4

Measure -----------cup cups cup tablespoons cups cup package teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------TOPPING AND FILLING butter or margarine -- melted packed light brown sugar chopped walnuts grated lemon peel DOUGH all-purpose flour sugar Fleischmann's� Rapid Rise Yeast salt butter or margarine -- cut up egg warm milk (105� to 115�F) warm water (105� to 115�F)

To make topping: In small bowl, combine melted butter, 3/4 cup brown sugar and 1/2 cup walnuts. Pour mixture into greased 13 � 9-inch baking pan. Reserve. To make filling: In small bowl, combine remaining brown sugar, walnuts and lemon peel. Reserve. To make dough: Insert metal blade in processor bowl. Add flour, sugar, undissolved yeast and salt; process 5 to 10 seconds to combine. Add butter and egg. Begin processing, then slowly pour milk and water through feed tube just until dough forms a ball, about 10 to 15 seconds (all liquid may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Cover; let rest on floured surface 10 minutes. Roll to 15 � 12-inch rectangle. Sprinkle prepared filling over dough to within 1/2-inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Cut roll into 1-inch slices and place, cut side up, in prepared pan. Cover; let rise in warm draft-free place until doubled in size, about 1 hour. Bake at 375�F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Let stand 2 minutes; invert onto serving tray. Carefully spoon any topping left in pan over rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "15 rolls" - - - - - - - - - - - - - - - - - - -

Per serving: 303 Calories (kcal); 14g Total Fat; (39% calories from fat); 5g Protein; 42g Carbohydrate; 38mg Cholesterol; 252mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : TIPS: � To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. � To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 0 0 0 20084 0 0 0 0 26366 0 0 0 4138 5472

Maltese Magic Corn Muffins Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/3 : : 12 Preparation Time :0:00 : California Olive Industry

Miscellaneous Breads

Measure Ingredient -- Preparation Method ------------ -------------------------------cups chopped California ripe olives 8-ounce package yellow cornbread mix* 2-ounce package slivered almonds (lightly toasted) cup sweet orange marmalade**

Measure chopped olives and reserve. Prepare cornbread batter according to package directions. Add reserved olives and remaining ingredients. Stir well. Portion into muffin pans treated with non stick spray. Bake according to package directions, increasing baking time approximately 5 minutes. Bake until muffins are puffed, golden and springy to the touch. Cool on wire rack for several minutes before removing from muffin pan(s). Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" Yield: "12 muffins" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 7g Total Fat; (39% calories from fat); 2g Protein; 21g Carbohydrate; trace Cholesterol; 389mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : *Jiffy & trade **Smucker's & trade Nutr. Assoc. : 2678 27101 20175 4306

Master Bread Dough Recipe By Serving Size Categories Amount -------2 1/2 2 1 1 3 1 1 2 2 1/2 1/4 : : 16 Preparation Time :0:00 : Dough Yeast Bread

Fleischmann's Yeast

Measure -----------cups tablespoons package teaspoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 1/2 to 3 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt milk water butter or margarine egg -- lightly beaten FILLING yellow onion poppy seeds unsalted butter -- melted

cup tablespoons tablespoons

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover cough with bowl and let rest while you prepare the filling. Combine filling ingredients and set aside. On a floured board roll dough to a 14 � 10-inch rectangle. Cut lengthwise into two rectangles, 14 � 5-inches each. Spread one half of the filling on each rectangle, leaving a 3/4 inch border all around. Starting with the 14 inch side fold dough over to enclose filling, pressing edges together to seal. Do the same with remaining dough. Join edges of two ropes together, twist and shape into a circle. Carefully transfer to greased baking sheet, cover with towel and allow to rise 20 to 25 minutes. Brush dough with beaten egg. Sprinkle poppy seeds and onion over dough. Bake 25 to 30 minutes, until golden and bread sounds hollow when lightly tapped. Remove from sheet; cool on wire rack. To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.)

If desired, one-half or all of dough can be frozen for later use (directions in notes). Shape, rise and bake according to selected preparation. WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 5g Total Fat; (33% calories from fat); 3g Protein; 18g Carbohydrate; 22mg Cholesterol; 164mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : To Freeze Bread Dough: After kneading, divide dough in half. Flatten each half to 6-inch disk. Wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month. To Thaw: Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator. � Refrigerator: overnight or 8 to 16 hours. � Counter (room temperature): 4 to 9 hours. � Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. Once thawed, remove from bag; shape, rise and bake as directed. Frozen and thawed dough is cooler than freshly made dough so it takes longer to raise. Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 0 0 0

Master Sweet Dough Recipe By Serving Size Categories Amount -------4 1/2 : : 16 Preparation Time :0:00 : Dough Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Measure -----------cups

Ingredient -- Preparation Method -------------------------------all-purpose flour -- * see note

1/3 2 1 3/4 1/2 1/3

cup packages teaspoon cup cup cup

2

sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt milk water butter or margarine -- cut into pieces eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (105� to 115�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half or leave whole, depending on selected preparation. Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g Protein; 32g Carbohydrate; 35mg Cholesterol; 186mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Mixed Grain Rolls Recipe By Serving Size Categories Amount -------1/2 1/3 1/3 1 1 1/4 5 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cup cup cup cup cup cup cups

Ingredient -- Preparation Method -------------------------------rolled oats wheat germ unprocessed bran water plain yogurt vegetable oil all-purpose flour (5 to 5 1/2 cups)

1/4 2 2 2

cup packages teaspoons

packed light brown sugar (1/4 to 1/2 cup) Fleischmann's� Rapid Rise Yeast salt eggs -- at room temperature Wheat germ or rolled oats -- for topping

In large bowl, combine rolled oats, wheat germ and bran; reserve. Heat water, yogurt and vegetable oil to boiling; pour over oat mixture. Cool to 125� to 130�F, about 30 minutes. Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast and salt. Add to grain mixture (cooled to 125 to 130�F). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 12 pieces.* Roll each piece into 4 1/2 � 3-inch oblong. Roll up tightly from wide end. Pinch seam to seal; taper ends. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll. Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ or rolled oats if desired. Bake at 375�F for 20 to 30 minutes, until done. Remove from pans; cool on wire racks. Makes 12 rolls or 2 loaves Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 7g Total Fat; (21% calories from fat); 9g Protein; 49g Carbohydrate; 34mg Cholesterol; 378mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : *Loaf Option: Divide dough in half. Roll each half to 7- � 12-inches. Roll up from short end. Pinch seam and ends to seal. Place seam side down in greased 8 1/2- � 4 1/2- � 2 1/2-inch loaf pans. Let rise and bake as directed above. Nutr. Assoc. : 0 0 26398 0 0 0 14 210 26366 0 0 0

Mother's Christmas Bread

Recipe By Serving Size Categories Amount -------7 2 1 1/2 1/2 1 1 1 1 2 1 1

: : 32 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

Measure -----------cups packages cups cup cup cup cup cup cup teaspoon cup

1/2

Ingredient -- Preparation Method -------------------------------bread or unbleached all-purpose flour (7 to 7 1/2 cups) Fleischmann's� Active Dry or Rapid Rise Yeast plus 1 tablespoon warm milk (105� to 115�F) warm water (105� to 115�F) chopped dates or pitted dates -- snipped halved red candied cherries finely diced mixed candied fruit chopped walnuts or pecans eggs sugar salt butter (1/2 pound) -- at room temperature Whole walnuts or pecans and cherry halves -- to decorate

In large bowl, combine 2 cups flour and undissolved yeast. Stir in 1 1/2 cups milk and water; blend well. Cover bowl with plastic wrap; let rise at room temperature for 2 hours. Combine dates, cherries, candied fruit and chopped walnuts; set aside. Stir 1 egg, sugar, salt and butter into yeast mixture. Stir in enough remaining flour to make soft dough. On floured surface knead dough until smooth and elastic, about 8 to 10 minutes. Knead in fruit mixture. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 60 to 90 minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; divide into either 2 or 4 equal pieces. Roll to two 8- � 12-inch or four 7- � 11-inch rectangles. Roll up from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in either two 9- � 5-inch or four 7- � 3-inch greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Beat remaining egg with 1 tablespoon milk; brush on loaves. Decorate with whole walnuts and cherry halves. Bake at 350�F for 50 to 60 minutes or until done, covering with foil after 40 minutes to prevent excess browning. Makes two large or four small loaves. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield:

"4 loaves" - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 9g Total Fat; (33% calories from fat); 6g Protein; 35g Carbohydrate; 29mg Cholesterol; 143mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2339 26366 4138 5472 2662 2428 2431 20187 0 0 0 222 5471

Multigrain Bread Recipe By Serving Size Categories Amount -------1 1 1/4 1/2 1/3 1/3 5 1/4 2 2 2 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cup cup cup cup cup cup cups cup packages teaspoons

Ingredient -- Preparation Method -------------------------------water plain yogurt vegetable oil oats (old-fashioned or quick-cooking) wheat germ unprocessed bran all-purpose flour (5 to 5 1/2 cups) packed light brown sugar Fleischmann's� Rapid Rise Yeast salt eggs Wheat germ or oats -- for topping

Heat water, yogurt and oil to simmering. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (120� to 130�F), about 30 minutes. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Add cooled bran mixture; blend well. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each to 12- � 7-inch short end of each, roll up tightly as for jelly to seal. Place, seam sides down, in two greased pans. Cover; let rise in warm, draft-free place about 30 to 45 minutes. rectangle. Beginning at roll. Pinch seams and ends 8 1/2- � 4 1/2-inch loaf until doubled in size,

With sharp knife, make three diagonal slashes (1/4-inch deep) on each loaf. Lightly beat remaining egg; brush on loaves. Sprinkle with wheat germ or oats. Bake at 375�F for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 26g Carbohydrate; 17mg Cholesterol; 189mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 974 0 26398 14 0 26366 0 0 0

Oat Bran Bread Recipe By Serving Size Categories Amount -------3 1/2 1/2 1 1 2 3 1/2 1/2 1/2 1/4 : : 24 Preparation Time :1:00 : Breakfast/ Brunch Yeast Bread

Fleischmann's Yeast

Measure -----------cups cup teaspoon teaspoon packages tablespoons cup cup cup cup

Ingredient -- Preparation Method -------------------------------plus 1 tablespoon all-purpose flour oat bran salt ground coriander Fleischmann's� Rapid Rise Yeast butter or margarine -- cut into 3 pats hot water (125� to 130�F) cold water cold milk mixed with honey

With dough kneading blade of food processor, process 3 1/2 cups flour, oat bran, salt, coriander, undissolved yeast and butter for 20 seconds. With motor running, pour hot water, then cold water and milk-honey mixture through small feed tube in a steady stream. After dough cleans side of bowl, process 60 seconds longer. Turn dough out onto floured surface; divide in half. Shape each half into an 8 � 3-inch oval loaf and place on oiled baking sheet or form each to loaves and place in two 8 1/2 � 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 30 minutes. Dust tops of loaves with remaining flour. With sharp knife, make 3 diagonal slashes on each loaf, about 1/4 inch deep. Bake at 400�F for 20 minutes or until done. Cool on wire racks. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 19g Carbohydrate; 5mg Cholesterol; 107mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3309 0 0 0 26366 0 3728 0 4138 0 0

Oatmeal Bread Recipe By Serving Size Categories Amount -------2 1/2 1/2 2 1 1 1 1 1/4 2 : : 12 Preparation Time :0:00 : Breakfast/ Brunch Yeast Bread

Fleischmann's Yeast

Measure -----------cups cup tablespoons package teaspoon teaspoon cups tablespoons

Ingredient -- Preparation Method -------------------------------bread flour (2 1/2 to 3 cups) oats packed brown sugar Fleischmann's� Quick-Rise Yeast salt ground cinnamon water butter or margarine

In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt and cinnamon. Heat water and butter until very warm (120�F to 130�F); gradually stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10 minutes. Roll dough on lightly floured surface to 12 � 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 � 5-inch or 8 1/2 � 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 28g Carbohydrate; 5mg Cholesterol; 200mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2339 0 0 26366 0 0 0 0

Old World Easter Bread Recipe By Serving Size Categories Amount -------3 1/3 1 2 1/2 1/4 1/3 1/3 1/3 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

Measure -----------cups cup package teaspoons teaspoon teaspoon cup cup cup

1

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast grated orange peel salt ground mace milk water butter or margarine egg -- at room temperature Orange Frosting or Honey Orange Glaze HONEY ORANGE GLAZE honey orange juice ORANGE FROSTING confectioners' sugar orange juice (1 1/2 to 2 tablespoons)

2 1 1 1/2 1 1/2

tablespoons tablespoon cups tablespoons

In large bowl thoroughly mix 1 cup flour, sugar, undissolved yeast, orange peel, salt and mace. Heat milk, water and butter until very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid

Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with recipe.) Punch dough down. Turn out onto lightly floured surface. Remove 1/4 of dough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equal pieces. Roll each to 30-inch rope; join to make one long rope. Wrap long rope loosely around small rope (Start wrapping at center of small rope and work out to each end.) Pinch ends to seal. Place loaf on greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. *(see notes) Bake at 350�F for 35 minutes, or until done. Remove from pan and cool on wire rack. Brush with Honey Orange Glaze, if desired. ____________________ Honey Orange Glaze: Combine 2 tablespoons honey and 1 tablespoon orange juice in small saucepan. Stir over medium heat until warm Orange Frosting: Combine 1 1/2 cups confectioners' sugar with 1 1/2 to 2 tablespoons orange juice; beat with fork until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 48g Carbohydrate; 30mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : * Alternate Trinity Loaf shape: Divide dough into 3 equal pieces. Shape each into a ball. Place balls about 1/2-inch apart in a triangular shape on greased baking sheet. Cover; let rise and bake as directed. Top with Orange Frosting. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 0 0 1191 1006

Old World Potato Bread Recipe By Serving Size Categories Amount -------4 1/2 3/4 3 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups cup tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) mashed boiled potato -- at room temperature sugar

2 2 1 1/2 3 1

packages teaspoons cups tablespoons cup

Fleischmann's� Active Dry or Rapid Rise Yeast salt water (reserved from boiling potatoes or tap water) butter or margarine -- cut up whole wheat flour Additional all-purpose flour

In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast and salt. Heat water and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.) Punch down dough; divide in half. Roll each to 12 � 8-inch oval. Beginning at short end of each, roll up tightly. Pinch seams and ends to seal. Place on greased large baking sheet. Flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust with flour. Bake at 400�F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Makes 2 loaves. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 24g Carbohydrate; 4mg Cholesterol; 209mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * To use instant potatoes: In small saucepan, combine 1/2 cup water and 3 tablespoons milk; bring to a boil. Remove from heat; stir in 1/2 cup instant potato flakes or buds. Cool to room temperature. Nutr. Assoc. : 14 4113 0 26366 0 1582 0 0 0

Onion Rolls Recipe By Serving Size Categories : : 14 Preparation Time :0:00 : Fleischmann's Yeast

Rolls

Yeast Bread Amount -------1 1/2 1 1/2 3 2 2 1 1/2 5 1 1 Measure -----------cups package cup tablespoons tablespoons tablespoons teaspoons cups tablespoon Ingredient -- Preparation Method -------------------------------lukewarm water (105� to 115�F) Fleischmann's� Active Dry Yeast lukewarm milk (105� to 115�F) butter or margarine -- softened sugar instant (dried) minced onion salt all-purpose flour (5 to 5 1/2 cups) Cornmeal egg white -- slightly beaten cold water Instant (dried) minced onion

Combine lukewarm water and yeast in large, warm bowl; stir to dissolve yeast. Add lukewarm milk, butter, sugar, 2 tablespoons onion and salt; stir until blended. Stir in enough remaining flour to make dough that comes away from side of bowl and forms a ball. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Punch dough down; divide into 14 equal pieces. Turn dough out onto lightly floured surface; shape dough into smooth balls. Grease two large baking sheets; sprinkle with cornmeal. Place balls, 3 inches apart, on prepared baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Combine egg white and cold water; brush on rolls. Sprinkle with onion. Bake at 400�F for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "14 rolls" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 3g Total Fat; (14% calories from fat); 5g Protein; 37g Carbohydrate; 8mg Cholesterol; 264mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 5626 4138 0 0 20220 0 14 0 0 0 3132

Oregon Hazelnut Potato Biscuits Recipe By :

Serving Size Categories Amount -------1/2 2 3 1/2 1/4 1 1 3/4 1 1

: 12 Preparation Time :0:00 : Biscuits The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------pound cups teaspoons teaspoon teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------butter flour baking powder salt garlic powder coarsely ground pepper mashed potatoes chopped Oregon hazelnuts EGG GLAZE egg yolk water

teaspoon

Blend butter, flour, baking powder, garlic, salt and pepper to form crumbly mixture. Add potatoes and mix quickly. Mix in hazelnuts. After a few minutes, roll dough on floured board, fold once and chill for 20 minutes. Knead, roll and chill three more times. Heat oven to 375�. Roll out dough to 1" thick. Cut into 1 1/2" rounds. Criss-cross top of biscuits with knife blade, then brush with egg yolk and water mixture. Place on greased baking sheet and bake for 20 to 30 minutes. Biscuits are done when they're shiny gold. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "1 dozen biscuits" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 22g Total Fat; (67% calories from fat); 4g Protein; 20g Carbohydrate; 59mg Cholesterol; 409mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3677 0 0 0 0

Oregon Hazelnut Saffron Bread Recipe By Serving Size Categories Amount -------: : 24 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Miscellaneous Breads

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/2 1/4 1 1/2 2 1 1 1/2 4 3/4 4 1 1/4

cup teaspoon tablespoons tablespoons cup teaspoons cups cup

cup

water saffron threads dry yeast granulated sugar melted butter salt all-purpose flour finely chopped Oregon hazelnuts eggs egg yolk MIXED WITH light cream

Bring water to a boil and pour over saffron threads. Allow to cool to 105�; combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1 1/2 hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour. Bake at 400� for 30 minutes, until deep golden brown. Cool. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "2 loaves" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 12g Total Fat; (54% calories from fat); 4g Protein; 18g Carbohydrate; 62mg Cholesterol; 223mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 26787 0 3232 0 0

Oregon Hazelnut-Stuffed French Bread Recipe By Serving Size Categories Amount -------2 2 1/2 7 1 : : 32 Preparation Time :0:00 : Appetizers/ Snacks The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------tablespoons cups cups tablespoon

Ingredient -- Preparation Method -------------------------------BREAD dry yeast warm water -- (105�-110�F) bread flour -- unsifted salt

1 1 1 2 1

tablespoon

butter -- melted COMBINE egg white Cornmeal -- for dusting water FILLING garlic cloves -- chopped Dijon mustard finely chopped Oregon hazelnuts olive oil chopped sun-dried tomatoes butter -- soft grated Swiss cheese

tablespoon

1

3/4 1/3 1/2 1/4

tablespoon cup cup cup cup cup

Thoroughly mix all filling ingredients together and set aside. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15�12 inches. Spread each with 1/2 of the filling. Roll up, sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450� oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more. For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "2 large loaves" - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 8g Total Fat; (37% calories from fat); 6g Protein; 23g Carbohydrate; 8mg Cholesterol; 254mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 5472 0 0 0 0 0 0 0 0 0 0 0 3677 0 0 0 1466

Overnight Cornmeal Rolls Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Amount -------5 1/2 1 2 1 2 1 1

Measure -----------cups cup packages teaspoon cups cup cup tablespoon

1/2 1/3

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 1/2 cups) plus 2 to 3 tablespoons yellow cornmeal Fleischmann's� Active Dry or Rapid Rise Yeast salt plain yogurt water vegetable oil egg white lightly beaten with water

In large bowl, combine 2 cups flour, 1 cup cornmeal, undissolved yeast and salt. Heat yogurt, water and oil until warm (105� to 115�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed , scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover with plastic wrap; refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove to lightly floured surface; divide dough into 16 equal pieces.* Shape each piece into smooth ball. Place on 2 large greased baking sheets sprinkled with 1 tablespoon cornmeal each. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. With sharp knife, make four (1/16-inch deep) cuts in crisscross fashion on each roll. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375�F for 25 to 30 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 rolls" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 6g Total Fat; (22% calories from fat); 7g Protein; 41g Carbohydrate; 4mg Cholesterol; 153mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *TO MAKE BREAD BOWLS: Prepare dough and refrigerate as directed. Divide dough into eight equal pieces; shape and let rise as directed. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375�F for 30 minutes or until done. Slice and remove top third of each roll; reserve. Remove bread from center of each roll, leaving a 1/2-inch shell (save center of rolls for bread crumbs or croutons). Just

before serving, place bowls and lids on baking sheets in 375�F oven for 10 minutes to crisp. Fill bowls with chili or stew; replace lids and serve promptly. Nutr. Assoc. : 14 5638 26366 0 0 0 0 0 0 0

Parker House Rolls Recipe By Serving Size Categories Amount -------3/4 2 3/4 1/3 1/4 1 1/2 4 3/4 1 : : 36 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cup packages cup cup cup teaspoons cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) sugar plus 2 tablespoons butter or margarine -- softened salt all-purpose flour (4 3/4 to 5 1/4 cups) egg

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, sugar, 1/4 cup butter, salt and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12-inch square, about 1/4-inch thick. With sharp knife, cut each square into six (12- � 2-inch) strips. Cut each strip into three (4- � 2-inch) rectangles. Melt remaining butter; brush on rectangles. With dull edge of knife, crease each rectangle slightly off center; fold at crease. Arrange in rows, slightly overlapping, on large greased baking sheet, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Bake at 400�F for 15 minutes or until done. Remove from pan; cool on wire rack. ____________________ Shaping Parker House Rolls: Roll dough to square; cut into strips. Cut strips into rectangles; brush with butter. With dull edge of knife, crease each slightly off-center; fold at crease. Arrange in rows, overlapping, on baking sheet with shorter side of each facing down. Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "36 rolls" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 15g Carbohydrate; 9mg Cholesterol; 107mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 2394 0 14 0

Parmesan Pepper Wreath Recipe By Serving Size Categories Amount -------1 1/4 2 2 1 1/2 1 3 1/2 1 1 1 : : 16 Preparation Time :0:00 : Braids and Wreaths Yeast Bread

Fleischmann's Yeast

Measure -----------cups packages tablespoons teaspoons teaspoon cups cup

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast sugar medium ground black pepper salt all-purpose flour (3 1/2 to 4 1/4 cups) egg grated Parmesan cheese (4-ounces) egg white -- lightly beaten Additional medium grind black pepper -- optional

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour; blend well. Stir in whole egg, cheese and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; divide into three equal pieces. Roll each to 28-inch rope; braid ropes. Place on greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush loaf with egg white. If desired, sprinkle with additional pepper. Bake at 375�F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 wreath" - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 2g Total Fat; (13% calories from fat); 6g Protein; 23g Carbohydrate; 16mg Cholesterol; 235mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 20007 0 14 0 1034 0 0

Pecan-Date Filling Recipe By Serving Size Categories Amount -------1 1/2 1 1/3 : : 14 Preparation Time :0:00 : Fillings Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Measure -----------cup cup teaspoon cup

Ingredient -- Preparation Method -------------------------------chopped or pitted dates -- snipped orange juice lemon juice chopped pecans -- toasted

Combine chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 6 to 8 minutes, stirring occasionally, until very thick. Stir in lemon juice and chopped, toasted pecans. Cool. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2662 0 0 0

Pita Breads Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Burger/ Sandwich Buns Pitas

Fleischmann's Yeast Yeast Bread

Amount -------5 1 1 1/2 1 1 3/4 2

Measure -----------cups package teaspoons teaspoon cups tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour Fleischmann's� Rapid Rise Yeast salt sugar hot water (125� to 130�F) vegetable oil -- at room temperature Cornmeal

Set aside 1 cup all-purpose flour. Mix remaining flour, salt, sugar and Fleischmann's� Rapid Rise Yeast in large bowl. Stir in hot water and vegetable oil. Stir in enough reserved flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl, turning to grease top. Cover and refrigerate for 2 to 24 hours. Divide dough into 12 pieces. On floured surface, shape each piece into a smooth ball, pinching at bottom to seal. Roll balls into 6-inch circles. Lightly sprinkle 3 to 4 ungreased baking sheets with cornmeal. Place circles on baking sheets; cover. Place each baking sheet on large shallow pan filled with boiling water. Let circles rise until slightly puffy, about 15 to 20 minutes. Place one baking sheet in 475�F oven on bottom oven rack. Bake circles 5 minutes or until puffed and lightly browned on bottom. Repeat with remaining baking sheets. Cool. Store in plastic bags. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 pitas" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26366 0 0 3728 0 0

Plum Honey Tea Bread Recipe By Serving Size Categories Amount -------2 1 1 1 1/2 1/4 3/4 1/2 2 1 3 1/2 : : 12 Preparation Time :0:00 : Appetizers/ Snacks The National Honey Board

Sweet Breads and Coffee Cakes

Measure -----------cups teaspoon teaspoon teaspoon teaspoon teaspoon cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder baking soda ground cinnamon salt ground nutmeg buttermilk honey vegetable oil egg -- beaten plums -- pitted and chopped chopped walnuts

Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in large bowl; mix well. Combine buttermilk, honey, oil and egg in small bowl; mix until blended. Stir buttermilk mixture into flour mixture until just moistened. Fold in plums and walnuts. Pour into greased 9 � 5 � 3-inch loaf pan. Bake at 325�F 50 to 55 minutes or until wooden pick inserted near center comes out clean. During baking, cover top with foil after 25 minutes to prevent overbrowning. Muffin Variation: Prepare batter as directed above. Fill 12 greased muffin cups 3/4 full. Bake at 325�F about 20 minutes or until wooden pick inserted near centers comes out clean. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 5g Protein; 31g Carbohydrate; 16mg Cholesterol; 256mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 25045 0 0 0 0 0

Pocket Rocket Olive-Cheese Buns

Recipe By Serving Size Categories Amount -------2 1/4 1/2 1/2 1 1/2

: : 12 Preparation Time :0:00 : California Olive Industry

Miscellaneous Breads

Measure Ingredient -- Preparation Method ------------ -------------------------------cups California ripe olive wedges cup mild or hot picante sauce* cup softened cream cheese cup grated Cheddar cheese 11-ounce package refrigerated crunchy French loaf** cup egg wash -- (1 egg mixed with 1/3 cup water)

Measure olive wedges and reserve. Combine next three ingredients. Stir well. Cut French loaf dough into 12 portions. Roll each slice on floured surface into a 4-inch circle. Spread each piece with 1 tablespoon cream cheese mixture. Top with 1 tablespoon of olive wedges. Gather edges of dough into a packet and crimp edges tightly. Place seam-side down on baking pan treated with non stick spray. Brush each portion with egg wash. Bake according to package directions until nicely puffed and golden brown. Cool on wire rack. Best if served warm. Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" Yield: "12 buns" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 9g Total Fat; (48% calories from fat); 4g Protein; 16g Carbohydrate; 16mg Cholesterol; 487mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : * Pace & trade Medium ** Pillsbury & trade Nutr. Assoc. : 2678 1114 473 0 593 0 0

Polenta Recipe By Serving Size Categories Amount -------6 1 2 1 : : 6 Preparation Time :0:00 : Miscellaneous Breads

Nat. Pork Producers Council

Measure -----------cups pound teaspoons cup

Ingredient -- Preparation Method -------------------------------water coarse cornmeal salt Parmesan cheese -- grated

4

tablespoons

butter

Boil together 6 cups water, coarse cornmeal and salt for 5-8 minutes. Stir in grated Parmesan cheese and butter. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 13g Total Fat; (28% calories from fat); 12g Protein; 59g Carbohydrate; 31mg Cholesterol; 1046mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Smoked Pork Chops Nutr. Assoc. : 0 435 0 0 0

Polenta Plus Recipe By Serving Size Categories Amount -------1/4 2 1/2 4 1 3 6 10 1/2 : : 28 Preparation Time :0:00 : California Egg Commission

Miscellaneous Breads

Measure -----------pound cloves pound cups cup cups ounces

Ingredient -- Preparation Method -------------------------------butter garlic -- minced ham -- diced chicken broth milk yellow cornmeal California Fresh Eggs OR liquid or frozen whole egg product

Preheat oven to 325 degrees F. Grease an 18" � 24" sheet pan. Melt butter. Saut� garlic and ham until ham is lightly browned. Add broth, milk and bring to a boil. Reduce heat; add cornmeal and stir until thickened. In a separate bowl, beat eggs until well mixed.

Remove polenta from heat and beat in eggs. Spread polenta in greased pan, smoothing surface. Bake 20 minutes until set and lightly browned. Cool slightly. Cut into triangles. Description: "Polenta plus . . . a little egg for extra nutrition and flavor." Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 6g Total Fat; (43% calories from fat); 5g Protein; 12g Carbohydrate; 55mg Cholesterol; 266mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : These polenta triangles are laced with hints of garlic and dotted with ham. They're a great change from English Muffins for "Eggs Benedicto" or they can be hand-held and eaten on the run. Nutr. Assoc. : 0 0 0 0 0 0 3218 0 2130706543

Refrigerator Crescent Rolls Recipe By Serving Size Categories Amount -------5 1/3 2 1 3/4 3/4 1/2 3 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cups cup packages teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour -- * see note sugar Fleischmann's� Rapid Rise Yeast salt milk butter or margarine water eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until warm (105� to 115�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Grease top of dough; cover tightly with plastic wrap. Refrigerate batter for 2 hours or up to 2 days. Punch dough down; divide in half. On floured surface, roll each to 15-inch circle. Cut each circle into 12 pie-shaped wedges. Roll up wedges from

wide ends and curve to form crescents. Place rolls, with points down, on 2 large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on rolls. Bake at 375�F for 15 minutes or until done, switching positions of sheets halfway through baking. Remove from sheets; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 rolls" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 7g Total Fat; (36% calories from fat); 4g Protein; 23g Carbohydrate; 40mg Cholesterol; 159mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *To measure flour, lightly spoon into measuring cup designed for dry ingredients; and level off. Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Rich White Bread Recipe By Serving Size Categories Amount -------3 2 1 1 1/4 3 1 3/4 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups tablespoons package teaspoons tablespoons cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar Fleischmann's� Rapid Rise Yeast salt butter or margarine -- cut into pieces egg warm water (105� to 115�F)

Insert metal blade in food processor bowl. Add flour, sugar, undissolved yeast and salt; process 5 to 10 seconds to combine. Add butter and egg. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10 to 15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl to lightly floured surface. Cover; let rest on floured surface 10 minutes. Roll dough to 12 � 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side

down, in greased 8 1/2 � 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 30 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 26g Carbohydrate; 23mg Cholesterol; 257mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26366 0 0 0 5472

Sally Lunn Bread Recipe By Serving Size Categories Amount -------4 1/3 1 1 1/2 1/2 1/2 3 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups cup package teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour* -- * see note sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine -- cut into pieces eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in eggs and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Stir batter down and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 325�F for 35 to 40 minutes or until done. Cool 5 minutes in pan. Turn out onto rack to complete cooling.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 10g Total Fat; (32% calories from fat); 6g Protein; 38g Carbohydrate; 69mg Cholesterol; 276mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Savory Honey Braid Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 1 1 4 1 1 1 1/2 : : 12 Preparation Time :0:00 : Braids and Wreaths

The National Honey Board

1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------teaspoons dried thyme -- divided 16-ounce package hot roll mix cup sun-dried tomatoes Warm water cup chopped onion clove garlic -- minced tablespoon olive oil cup chopped walnuts tablespoons honey -- divided tablespoon cider vinegar tablespoon flour teaspoon salt Pepper -- to taste tablespoon water

Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.* Saut� onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well. Roll dough to 14 � 12-inch rectangle on floured board; transfer to greased baking sheet. Make 2-1/2 inch cuts at 1-1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling. Bake at 350�F 25 to 30 minutes or until browned. Combine remaining honey and water; mix well. Brush top of braid with honey mixture before cooling.

Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 braid" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 8g Total Fat; (30% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 379mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Sour Cream Posey Rolls Recipe By Serving Size Categories Amount -------2 1/2 2 1 1/2 1/2 1/3 1/4 2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Rolls

Measure -----------cups tablespoons package teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 1/2 to 3 cups) sugar Fleischmann's� Rapid Rise Yeast salt sour cream water butter or margarine -- cut into pieces eggs Sesame or poppy seeds

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 12 equal pieces; roll each piece to smooth ball. Place balls on greased baking sheet; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet on pan. Let rise 20 minutes. With scissors, make six snips (3/4-inch deep) around outside edge of each roll. Beat remaining egg; brush on rolls. Sprinkle with sesame seed. Bake at 400�F for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 7g Total Fat; (36% calories from fat); 4g Protein; 23g Carbohydrate; 46mg Cholesterol; 143mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0

Sourdough Bread Recipe By Serving Size Categories Amount -------1 1/2 4 1/4 1 1 1 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups cups package teaspoon cup

Ingredient -- Preparation Method -------------------------------sourdough starter (use Fleischmann's� Sourdough Starter or your own favorite starter) bread or all-purpose flour* (4 1/4 to 5 1/4 cups) Fleischmann's� Active Dry or Rapid Rise Yeast salt very warm water (120� to 130�F) Cornmeal

Stir sourdough starter before measuring. Measure out 1 1/2 cups sourdough starter and bring to room temperature. In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually add very warm water and starter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe,) Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12- � 9-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.** Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free

place until doubled in size, about 30 to 45 minutes. With sharp knife, make four or five diagonal slashes (1/4-inch deep) on top of each loaf. If desired, spray top and sides of loaves with water. Bake at 400�F for 35 or 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every five minutes during the first 10 minutes of baking time. Remove from baking sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : *The amount of flour needed varies according to the consistency of the starter. ** To Make Round Loaves: Divide dough in half. Shape each into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make four slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Spray with water and bake as directed. Variations: Replace 3/4 cup water with 3/4 cup yogurt, buttermilk or flat beer. Replace 1/4 cup flour with 1/4 cup rye or whole wheat flour. Nutr. Assoc. : 5049 14 26366 0 3728 0

Southwestern Herb Rolls Recipe By Serving Size Categories Amount -------3 1/2 3 2 2 2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Yeast Bread

Measure -----------cups tablespoons tablespoons tablespoons packages

Ingredient -- Preparation Method -------------------------------all-purpose flour grated Parmesan cheese instant toasted onions sugar Fleischmann's� Rapid Rise Yeast

1 1 1 1 2 1/4

teaspoon teaspoon cup cup 4-ounce jar teaspoons

oregano (leaves) salt water butter or margarine diced pimientos -- undrained whole cumin seed

In large bowl, combine 1 1/2 cups flour, 2 tablespoons cheese, onions, sugar, undissolved yeast, oregano and salt. Heat water, 2 tablespoons butter and pimientos (with liquid) until very warm (125� to 130�F). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Stir batter down; spoon into 12 greased 2 1/2-inch muffin cups, filling cups 3/4 full. Melt remaining butter; brush on rolls; cover. Place large, shallow pan on counter; half-fill with boiling water. Place muffin cups on wire rack over pan; let rise 10 minutes. Sprinkle rolls with remaining cheese and cumin seed. Bake at 400�F for 15 minutes or until done. Remove rolls from cups; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 5g Total Fat; (22% calories from fat); 5g Protein; 31g Carbohydrate; 11mg Cholesterol; 242mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 20199 0 26366 1016 0 0 0 1603 491

Spring Holiday Braid Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount -------6 1/2 2 1 1 1/2

Measure -----------cups cup packages tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast grated lemon peel salt

3 1

1/2 3/4 1/2 1/3

teaspoon cup cup cup

ground mace or nutmeg milk water butter or margarine -- cut up eggs egg white -- lightly beaten Additional sugar -- for decoration

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt and mace. Heat milk, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in whole eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; reserve one dough half. Divide one half into four equal pieces; roll three pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into three equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid. Pinch ends to seal and secure to large braid. Repeat with remaining dough. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Brush loaves with egg white. Sprinkle generously with sugar. Bake at 350�F for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; cool on wire racks. Variations�see notes. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 braid" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 43g Carbohydrate; 47mg Cholesterol; 260mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : � Replace lemon peel and mace with 2 teaspoons ground cardamom. � After letting dough rest, knead in 2 cups chopped nuts, toasted or chopped dried or candied fruit (or combination). Proceed as directed. Nutr. Assoc. : 14 0 26366 20084 0 3619 0 0 0 0 0 0

Stove-Top Idaho Potato Bread Recipe By Serving Size : : 12 Preparation Time :0:00

Categories Amount -------1 4 2 1 1/2 1/2 1/2 1 1 1/4

: Miscellaneous Breads Measure -----------pound tablespoons cups teaspoons teaspoon teaspoon cup

The Idaho Potato Commission

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes butter -- divided flour baking powder baking soda salt buttermilk egg OPTIONAL chopped parsley

cup

Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside. In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs. In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine. With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough. Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler. Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately. Description: "A savory version of Irish Soda Bread prepared stove-top in a skillet." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 24g Carbohydrate; 27mg Cholesterol; 271mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3740 0 0 0 0 0 0 0 0 0

Susan's Cornbread Recipe By Serving Size Categories Amount -------3 1/2 1 2 8 1 1 : : 8 Preparation Time :0:00 : Miscellaneous Breads

Monitor Sugar

Measure -----------cup teaspoon tablespoons ounces box 8-ounce can

Ingredient -- Preparation Method -------------------------------eggs oil salt Big Chief sugar sour cream Jiffy Corn Muffin Mix cream style corn

Mix oil and eggs well. Blend in remainder of ingredients, mixing well. Bake in 8" � 8" glass baking dish for 35 minutes at 375�. Description: "A southern-style favorite!" Source: "Monitor Sugar" S(Internet Address): "http://www.monitorsugar.com/" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 23g Total Fat; (65% calories from fat); 4g Protein; 24g Carbohydrate; 83mg Cholesterol; 543mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 27112 0 0 2960

Sweet Egg Braid Recipe By Serving Size Categories Amount -------: : 24 Preparation Time :0:00 : Braids and Wreaths

Fleischmann's Yeast

Measure ------------

Ingredient -- Preparation Method --------------------------------

5 1/2 3/4 1 2 1 1/2 1/2 3 1

cups cup teaspoon packages cup cup cup

all-purpose flour (5 1/2 to 6 1/2 cups) sugar salt Fleischmann's� Rapid Rise Yeast milk water butter or margarine eggs -- at room temperature egg yolk

Set aside 1 cup flour. In large bowl, mix remaining flour, 3/4 cup sugar, salt and undissolved yeast. Heat milk, water and butter until hot to touch (125� to 130�F); stir into dry mixture. Mix in 2 eggs, 1 egg yolk and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal pieces; roll each to 14-inch rope. Braid 3 ropes together. Pinch ends to seal. Repeat with remaining ropes. Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. Beat remaining egg with 1 tablespoon water; brush on braids. Bake at 375�F for 25 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 braids" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 5g Total Fat; (26% calories from fat); 4g Protein; 29g Carbohydrate; 44mg Cholesterol; 141mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 0 26366 0 0 0 0 0

Toasted Hazelnut Oat Bread Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Breakfast/ Brunch The Oregon Hazelnut Industry

Dundee Hazelnuts Yeast Bread

Amount -------1 1/2 1 1/2

Measure -----------cups tablespoons

Ingredient -- Preparation Method -------------------------------warm water -- 105� to 110� active dry yeast

1/4 1/4 1 1/2 1/3 2 1/2 1 1 1 2 2 1 2

cup cup teaspoons cup cups cup cup cup tablespoons tablespoons

honey butter salt nonfat dry milk all-purpose white flour whole wheat flour oat bran roasted and finely ground Oregon hazelnuts coarsely chopped Oregon hazelnuts oatmeal EGG GLAZE egg yolk water salt

teaspoons Pinch

Whisk glaze ingredients together. Cover and refrigerate. Stir together the warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in butter, salt, nonfat dry milk and 2 cups of the white flour. Beat until smooth and creamy. Beat in remaining white flour, whole wheat flour, oat bran and ground hazelnuts. Knead until smooth and elastic. Cover and let rise until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half and shape into two round loaves, about 7 inches in diameter. Cover and let rise until almost doubled and a slight indentation remains when lightly touched with fingertip. Brush loaves with egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1 tablespoon coarsely chopped hazelnuts. Bake in a 350� oven for 25 minutes, or until golden. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "2 loaves" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 7g Total Fat; (36% calories from fat); 5g Protein; 22g Carbohydrate; 14mg Cholesterol; 164mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 14 0 0 3677 3677 0 0 0 0 0 0

Vanilla Almond Bread Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Braids and Wreaths Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Amount -------1 3 1/4 1/4 1 1 1/3 1/3 1/2 1 1/2 1 1/4

Measure -----------cups cup package teaspoon cup cup cup tablespoons large cup

Ingredient -- Preparation Method -------------------------------vanilla bean (3 inches) all-purpose flour (3 1/4 to 3 3/4 cups) sugar Fleischmann's� Rapid Rise Yeast salt water milk vanilla yogurt butter or margarine egg slivered blanched almonds -- toasted Vanilla Icing (optional) VANILLA ICING powdered sugar -- sifted milk (1 to 2 tablespoons) vanilla extract

1 1 1

cup tablespoon teaspoon

With sharp knife, split vanilla bean in half lengthwise. With spoon, scrape out seeds. Reserve seeds for bread; discard bean. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeast and salt. Heat water, milk, yogurt, butter and reserved seeds until very warm (120� to 130�F); stir into dry ingredients. Stir in egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into six equal pieces; roll each to form 12-inch rope. Braid three ropes together and pinch ends to seal. Repeat with remaining ropes to make second braid. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350�F for 30 to 40 minutes or until done. Remove braids from pan; cool on wire rack. If desired, drizzle with Vanilla Icing. ____________________ Vanilla Icing: Mix 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon vanilla extract. Vanilla Sugar Combine remaining piece of vanilla bean with 1 to 2 cups granulated or powdered sugar in container with tight-fitting lid. Cover and set aside for 1 week or longer, shaking occasionally. Sprinkle on buttered toast, fresh fruits, pie crusts, cookies; sweeten hot beverages. Instead of frosting, can brush braids with lightly beaten egg white; sprinkle with 1 tablespoon granulated plain or Vanilla Sugar (recipe above); bake and cool as directed. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 braids"

- - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 21g Carbohydrate; 11mg Cholesterol; 104mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5402 14 0 26366 0 0 0 0 0 0 4982 2130706543 0 0 4138 0

Walnut Bread Recipe By Serving Size Categories Amount -------3 1/2 1 2 2 3/4 1 2 2 3/4 : : 12 Preparation Time :0:00 : Breakfast/ Brunch Yeast Bread

Fleischmann's Yeast

Measure -----------cups package tablespoons tablespoons teaspoon cup tablespoons cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) Fleischmann's� Rapid Rise Yeast nonfat dry milk sugar salt water butter or margarine egg whites coarsely chopped walnuts -- toasted

In large bowl, combine 1 1/2 cups flour, undissolved yeast, nonfat dry milk, sugar and salt. Heat water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in egg whites, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 12 � 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 � 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 7g Total Fat; (28% calories from fat); 7g

Protein; 32g Carbohydrate; 5mg Cholesterol; 170mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 26366 0 0 0 0 0 0 20187

Walnut Yule Bread Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 2 1/2 1 1/2 1/4 1/4 2 1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Yeast Bread

Holiday

Measure -----------cups package cup teaspoons teaspoon cup cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 1/2 to 3 cups) Fleischmann's� Quick-Rise Instant Yeast sugar -- divided ground cardamom salt half and half butter or margarine -- softened water eggs finely chopped walnuts Walnut halves -- for garnish

In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt. Heat half and half, butter and water until hot to touch (125� to 130�F); stir into dry mixture. Lightly beat one egg; stir into dough. Stir in chopped walnuts and enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 8 minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting with one end of the rope in center of greased baking sheet, coil into snail shape. Press to seal outside end of coil. Lightly beat remaining egg and brush on bread. Sprinkle with remaining sugar; garnish with walnut halves. With scissors, snip dough at 1-inch intervals around the edge [making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. Bake in lower third of oven at 375�F for 25 minutes or until done. If needed, cover with foil to prevent overbrowning. Cool on rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 20187 0

Wheat Pita Bread Recipe By Serving Size Categories Amount -------4 1/2 1/2 1 1 1/2 1 1 3/4 2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Pitas

Measure -----------cups cup package teaspoons teaspoon cups tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour wheat germ Fleischmann's� Rapid Rise Yeast -- * see notes salt sugar hot water (125� to 130�F) vegetable oil

Set aside 1 cup flour. Mix remaining flour, wheat germ, yeast, salt and sugar in large bowl. Heat water and vegetable oil until hot to touch (125� to 130�F). Stir into dry mixture. Stir in only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover*; let rest 10 minutes. Divide dough into 12 pieces. On floured surface, shape each into smooth ball, pinching at bottom to seal. Cover; let rise for 30 minutes. Preheat 3 to 4 ungreased baking sheets in 450�F oven for 5 minutes. On lightly floured surface , roll balls to 6-inch circles; place on hot baking sheets. Place one baking sheet in 450�F oven on bottom rack. Bake for 5 to 7 minutes, until puffed and lightly browned on bottom. Repeat with remaining baking sheets. Cool. Store in plastic bags. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 pitas" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 3g Total Fat; (13% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *To use Fleischmann's� Active Dry Yeast. Dissolve yeast in lukewarm (105 to 115�F) water. Stir in salt, sugar, oil, wheat germ and 1 cup flour; blend well. Stir in enough remaining flour to make soft dough. Knead, shape and bake as directed above. Nutr. Assoc. : 0 0 26366 0 0 3728 0

Wholesome Sandwich Rolls Recipe By Serving Size Categories Amount -------1/2 1/3 1/3 1 1 1/4 5 1/2 2 2 2 : : 12 Preparation Time :0:00 : Burger/ Sandwich Buns Rolls

Fleischmann's Yeast

Measure -----------cup cup cup cup cup cup cups cup packages teaspoons

Ingredient -- Preparation Method -------------------------------rolled oats wheat germ unprocessed bran water plain yogurt vegetable oil all-purpose flour (5 to 5 1/2 cups) packed light brown sugar Fleischmann's� Active Dry Yeast -- * see notes salt eggs -- at room temperature Wheat germ or rolled oats -- for topping

In large bowl, combine rolled oats, bran and wheat germ; reserve. Heat water, yogurt and vegetable oil to boiling; pour over oat mixture. Cool to 125� to 130�F, about 45 minutes. Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast and salt. Add to grain mixture (cooled to 125� to 130�F). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg; beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Divide dough into 12 pieces. Roll each piece into 4 1/2 � 3-inch oblong. Roll up tightly from wide end. Pinch seam to seal; taper ends. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 40 minutes. With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll. Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ or rolled oats if desired. Bake at 375�F for 25 to 30 minutes, until done. Remove from pans; cool on wire racks. ____________________ Loaf Option: Divide dough in half. Roll each half to 7 � 12-inches. Roll

up from short end. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 � 4 1/2 � 2 1/2-inch loaf pans. Let rise and bake as directed above. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 319 Calories (kcal); 7g Total Fat; (19% calories from fat); 9g Protein; 55g Carbohydrate; 34mg Cholesterol; 380mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow QUICK MIX steps on package back. Nutr. Assoc. : 0 0 26398 0 0 0 14 0 26366 0 0 0

Yogurt Starter Recipe By Serving Size Categories Amount -------1 3 1 : : 0 Preparation Time :0:00 : Fleischmann's Yeast

Starters

Measure -----------cup tablespoons cup

Ingredient -- Preparation Method -------------------------------warm skim or low-fat milk (90� to 100�F) unflavored yogurt all-purpose flour

In large plastic, ceramic or stainless steel container with tight-fitting cover, combine milk and yogurt. Cover; let stand in warm place until mixture is the consistency of yogurt, a curd has formed, and mixture doesn't flow readily when container is tilted. (It may also form smaller curds suspended in clear liquid.) Process takes 18 to 24 hours. If some clear liquid has risen to top of milk during this time, stir it back in. But if liquid has turned light pink, discard the batch and start again. Once curd has formed, stir in flour until smooth. Cover; let stand in warm place until mixture is full of bubbles and has a good sour smell (2 to 5 days). Again, if clear liquid forms during this time, stir it back into starter. If liquid is pink, start over. To store, cover and refrigerate. To use in recipe: Stir starter before measuring. Measure out amount called for in recipe and bring to room temperature. Use as directed. To replenish starter: To remaining starter, add 1 cup all-purpose flour. Gradually stir in 1 cup warm skim or low-fat milk (90� to 100�F). Cover; let stand in warm place until bubbly, sour-smelling, and clear liquid has formed on top, 12 to 24 hours. Use or refrigerate until ready to use. Stir

to use. Increase the starter supply: (for quantity baking or gift-giving), add up to 5 cups each: all-purpose flour AND warm milk (90� to 100�F) to starter (use large container). The mixture may need to stand up to 3 days before the clear liquid forms on top. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 569 Calories (kcal); 3g Total Fat; (5% calories from fat); 23g Protein; 109g Carbohydrate; 10mg Cholesterol; 150mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4938 1671 0

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