Cinnamon Rolls

1 cup warm water (110 degrees F) 1 egg 3 cups bread flour 1/4 cup white sugar 3 tablespoons instant powdered milk 1 1/2 teaspoons salt 5 tablespoons butter, softened 1 teaspoon instant yeast 1/3 cup butter 1/2 cup vanilla ice cream 1/2 cup brown sugar 1/2 cup butter, softened (for spreading) 1 tablespoon ground cinnamon 1/2 cup brown sugar

1 Place water, egg, bread flour, white sugar, powdered milk, salt, 5

tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on. sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

2 Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown

3 Preheat oven to 350 degrees F (175 degrees C). 4 When machine has finished cycling remove dough from pan and turn it
out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes. minutes, until golden brown.

5 Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 Makes 12 servings

Jelly Doughnuts
1 cup warm milk (110 degrees F/45 degrees C) 1/3 cup water 1 egg, beaten 3 tablespoons margarine, melted 3/4 cup white sugar 4 1/2 cups bread flour 1 teaspoon salt 1 1/2 teaspoons ground nutmeg 1 tablespoon active dry yeast 3/4 cup any flavor fruit jam 2 quarts vegetable oil for frying

1 In a bread machine pan add the milk, water, beaten egg, melted butter,

sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle. for ten minutes.

2 Once cycle is completed, turn dough out onto a floured board and let rest 3 Roll dough out to 1/4 inch thickness. With floured cookie cutter, cut into 2
1/2 inch rounds.

4 Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten
edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.

5 Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of

doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.

Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Makes 24 servings

place on greased baking sheet. 3 Preheat oven to 450 degrees F (230 degrees C). sugar. Mix in the vegetable oil and water. basil and black pepper. warm.Focaccia Bread 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 tablespoon active dry yeast 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon dried basil 1 pinch ground black pepper 1 tablespoon vegetable oil 1 cup water 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 1 cup mozzarella 1 In a large bowl. yeast. Cover with a damp cloth. 4 Bake in preheated oven for 15 minutes. Brush top with olive oil. Lightly oil a large bowl. Serve Makes 12 servings . and let rise in a warm place for 20 minutes. and turn to coat with oil. oregano. Pat into a 1/2 inch thick rectangle. 2 When the dough has pulled together. salt. Punch dough down. or until golden brown. and knead until smooth and elastic. turn it out onto a lightly floured surface. thyme. stir together the flour. garlic powder. place the dough in the bowl. Sprinkle with Parmesan cheese and mozzarella cheese.

French Herb Bread 1 tablespoon active dry yeast 2 tablespoons white sugar 1 teaspoon salt 3 1/2 cups all-purpose flour 1 cup milk 1 tablespoon distilled white vinegar 1/4 cup water 1/4 cup margarine 1/2 cup minced onion 1 clove garlic. 5 In a saucepan heat the onion. 1/2 teaspoon salt. Beat at medium speed for 3 minutes. sugar. 3 Stir in 1 1/2 cups additional flour to form a sticky dough. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. Place dough in a greased bowl and let rise in a warm place until doubled in volume. garlic. 1 teaspoon of the salt and 1 1/2 cups of the flour. water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). 6 Place the bread seam side down onto a greased cookie sheet and let rise . onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. minced 1/2 teaspoon salt 1 tablespoon minced parsley 2 tablespoons margarine 1 In a large bowl combine the yeast. until doubled in sized. Turn dough out 4 Punch down dough and roll into a rectangle shape about 16x8 inches. 2 In a sauce pan combine the milk.

8 Bake bread until golden brown about 20 to 30 minutes. Makes 12 servings . Brush hot bread with melted butter and sprinkle with chopped parsley.7 Preheat oven to 400 degrees F (205 degrees C).

until foamy. Turn out onto a floured surface. 3 Preheat the oven to 350 degrees F (175 degrees C). roll each ball with a rolling pin so it is oval shaped. and let rise until doubled in size. and knead for at least 5 minutes. stir together 1/2 cup warm water and sugar. Deflate the risen 4 On a lightly floured surface. Roll each piece into a ball. 5 Bake for 20 to 25 minutes in the preheated oven. Use a fork or dull knife to draw three lines on the top of each loaf. if using. and let stand for about 10 minutes. Add the remaining water in small amounts until you have a soft moist dough that can be handled. and pour in the corn oil and yeast mixture. Sprinkle the yeast over the top. Place the loaves on a baking sheet. brush the tops of the loaves with the mixture. cover with a towel. shiny and golden brown. about 6 inches long. until the loaves are Makes 8 servings . and divide into 8 pieces. and stir in salt. Make a well in the center. or to taste 1/4 cup corn oil 1 egg 1 tablespoon water 1 tablespoon caraway seed (optional) 1 In a small bowl. Return to the bowl. dough. 2 Place flour in a large bowl.25 ounce) envelope active dry yeast 1 tablespoon white sugar 4 cups all-purpose flour 1 1/4 teaspoons salt.Noni Afghani 1 1/2 cups warm water 1 (. about 1 1/2 hours. Sprinkle caraway seeds over the tops. and 1/2 inch thick. Mix together the egg and remaining tablespoon of water.

2 Punch down the dough. then gradually mix in the whole wheat flour and soy flour. and knead until smooth.Whole Wheat Pita Bread 1 cup warm water 1 (. On a lightly floured surface. pieces. and salt. molasses. slice in half and use a knife to cut pockets in the bread. Turn out onto a floured surface. Makes 12 servings . Cover with a towel. When cooled. the preheating oven for about 2 minutes. yeast. and knead for 5 to 10 minutes. Remove from heat and cover the bread with a moist towel to soften. and let rise 30 minutes. and let rise in a warm place for 1 hour. Divide into 6 3 Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in 4 Arrange the dough rounds on the prepared baking sheet. Let sit 5 to 10 minutes.25 ounce) package active dry yeast 1 tablespoon molasses 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups soy flour cooking spray cornmeal for dusting 1 In a bowl mix the water. then remove from heat and sprinkle with cornmeal. flatten each piece to about 1/8 inch thick with a rolling pin. Place in a large bowl lightly coated with cooking spray. and bake 6 minutes in the preheated oven. Cover with a towel.

Lightly grease two 9x5 inch loaf pans. 3 Let stand for 20 minutes then bake in preheated oven for 50 to 60 Makes 20 servings . In a large bowl. baking soda. sift together flour. 2 In a large bowl. beat together the butter. oil and sugar until light and fluffy. walnuts and coconut. minutes or until a toothpick inserted into center of the loaf comes out clean. raisins. just to combine. Fold in the mango. seeded and chopped mango 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup shredded coconut 1 Preheat oven to 350 degrees F (175 degrees C). beating well with each addition. mixing just enough to evenly combine. softened 1/2 cup vegetable oil 1 1/2 cups white sugar 3 eggs 1 teaspoon vanilla extract 3 cups peeled. Blend this mixture into the flour mixture.Magic Mango Bread 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 cup butter. Stir in the eggs one at a time. then stir in the vanilla. salt and cinnamon.

Line a 12-cup muffin tin with paper bake cups. and salt. and combine thoroughly. 3 Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes. 2 In a large bowl. Makes 12 servings . sugar. and vanilla. Add the mashed banana. soda. baking powder. Stir in the milk. oil. oats. and divide the batter among them. Stir the flour mixture into the banana mixture until just combined.Banana Oat Muffins 1 1/2 cups all-purpose flour 1 cup rolled oats 1/2 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 1/2 teaspoon vanilla extract 1 cup mashed bananas 1 Combine flour. beat the egg lightly.

or until doubled in size. Let grow for about 5 minutes. and place in greased 8 x 4 inch 5 Bake at 350 degrees F ( 175 degrees C) for 35 minutes. and yeast. Cover with a 4 Divide dough into 6 pieces. 1/4 cup bread flour. It will bubble almost immediately. 2 Measure oats. usually 1 hour. and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. salt.Fabulous Homemade Bread 1/2 cup warm water 3 (. stir together 1/2 cup warm water. and then turn out onto wire racks to cool completely. Let rise until dough is 1 inch above rim of pans. 1 tablespoon sugar. Makes 72 servings . Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. Let cool in pans for 10 minutes. Increase speed slightly. Let rise in a warm spot for 1 hour. or until tops are browned. 4 1/2 cups warm water. 2/3 cup sugar. It is normal for the dough to be sticky. and turn to coat the surface. 3 Place dough in an oiled bowl. and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. whole wheat flour.25 ounce) packages active dry yeast 1/4 cup bread flour 1 tablespoon white sugar 2 cups quick cooking oats 2 cups whole wheat flour 4 1/2 cups warm water 1 1/2 tablespoons salt 2/3 cup brown sugar 2/3 cup vegetable oil 10 cups bread flour 1 In the mixing bowl of an electric mixer. Shape loaves. pans. damp cloth.

softened 1 teaspoon salt 2 tablespoons sunflower seeds 1 tablespoon sesame seeds 1 tablespoon flax seeds 1 tablespoon millet 1 tablespoon quinoa 1 cup bread flour 1 cup whole wheat flour 1 tablespoon dry milk powder 1/4 cup packed brown sugar 1 1/2 tablespoons bread machine yeast 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. press Start. Makes 12 servings .Hearty Multigrain Bread /4 cup water 1 tablespoon butter. Select cycle.

Stir the wet ingredients into the flour mixture. 3 Bake for about 1 hour in the preheated oven. stir together the flour. and fennel seed. baking powder.Fennel Soda Bread 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1 tablespoon fennel seed 2 eggs. Spoon the batter into the prepared pan. and melted butter. stir together the eggs. Makes 12 servings . Cut into wedges and serve warm. Dot with the 3 tablespoons of chilled butter. buttermilk. Grease a 10 inch round cake pan. until just blended using a large spoon. 2 In a large bowl. In another bowl. or until puffed and golden. beaten 1 3/4 cups buttermilk 2 teaspoons melted butter 3 tablespoons butter. chilled 1 Preheat the oven to 350 degrees F (175 degrees C). sugar. salt. baking soda.

Fresh Rosemary Bread 1 (. Select Oat/French or White Bread cycle and the Light setting for the crust. Makes 12 servings .25 ounce) package active dry yeast 3/4 cup whole wheat flour 1 1/4 cups bread flour 3/4 cup oat bran 1 teaspoon salt 2 tablespoons extra virgin olive oil 2 tablespoons honey 2 tablespoons chopped fresh rosemary 1/2 cup shredded mozzerella cheese 1/2 cup grated Parmesan cheese 1 teaspoon ground black pepper 1 teaspoon garlic salt 1/4 cup vital wheat gluten 1 1/8 cups warm water (110 degrees F/45 degrees C) 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Start.

pinch ends to seal.25 ounce) packages instant yeast 1 1/2 teaspoons salt 1 teaspoon dried marjoram 1 teaspoon dried thyme 1 teaspoon dried rosemary 3/4 cup milk 1/2 cup water 1/4 cup butter 1 egg 1 tablespoon butter. wrap ends around knot. undissolved yeast. brush over loaf. stir into dry ingredients. Tie knot in center of braid.Garden Herb Loaf 4 1/4 cups all-purpose flour 3 tablespoons white sugar 2 (. water. Melt remaining butter. and tuck under to make round loaf. Remove from sheet. Stir in egg and enough remaining flour to make soft dough. Cover. Braid ropes. Sprinkle with additional herbs. Cover. Roll each piece to 30 inch rope. until done. Place on greased baking sheet. draft-free place until doubles in size. in opposite directions. let rise in warm. sugar. combine 1 1/2 cups flour. salt. and 1/4 cup butter until very warm (120-130 degrees F). if desired. about 20 to 40 minutes. let cool on wire rack. 3 Knead on lightly floured surface until smooth and elastic. and herbs. 2 Heat milk. let rest on floured surface 10 minutes. melted 1 In large bowl. minutes. about 4-6 4 Divide dough into 3 equal pieces. covering with foil during last 10 minutes of baking to prevent excess browning. 5 Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or Makes 20 servings .

Remove promptly after baking cycle is complete Makes 12 servings . Process on "Regular" or "White Bread" cycle.Garlic and Herb Bread 1 cup warm water (110 degrees F/45 degrees C) 3 tablespoons nonfat dry milk powder 2 tablespoons vegetable oil 2 tablespoons white sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons onion powder 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried dill weed 1 1/2 teaspoons celery seed 1 1/2 tablespoons dried parsley 3 cups bread flour 2 1/4 teaspoons active dry yeast 1 For bread machine: Place all ingredients in bread pan as recommended by your manufacturer.

salt. nutmeg. Using a wire whisk. Serve Makes 8 servings . sugar. Fill each cup slightly more than 1/2 full. Scrape batter from sides of the bowl. 2 Deflate batter by Stirring with a wooden spoon. set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. butter or margarine and 1 cup of the flour. divided 1 In a large mixing bowl dissolve yeast in warm water. Lightly grease one 8 cup 3 Bake in the preheated oven for 15 to 20 minutes or until golden. cut into small pieces 2 1/4 cups all-purpose flour. muffin pan. beat until smooth. cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume. egg. Preheat oven to 400 degrees F (200 degrees C). tarragon. warm. Add the sage. Scoop batter into the prepared muffin pan.Herbed Batter Rolls 1 tablespoon active dry yeast 1 cup warm water 1/2 teaspoon sage 1/2 teaspoon dried tarragon 1/8 teaspoon ground nutmeg 2 tablespoons white sugar 1 teaspoon salt 1 egg 2 tablespoons butter. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth.

press Start. flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Sprinkle in oregano and basil at this time. 4 In a small bowl. three slits on top of bread. This bread will be hard when it comes out of the oven. Place loaf on a baking sheet that has been well greased with olive oil. Let sit 10 minutes to soften before cutting. Meanwhile. Cut 5 Bake in preheated oven for 20 to 25 minutes. 1 teaspoon salt. mix 2 tablespoons water with 1/4 teaspoon salt. until golden and bottom of Makes 15 servings . loaf sounds hollow when tapped. toasted 1 Place warm water. 2 Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. 3 When machine's Dough cycle has ended. turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Select dough cycle. about 1 hour. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds. Cover with a damp towel and let rise in warm place until doubled.Herbed Italian Loaf 1 1/4 cups warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1 teaspoon salt 3 1/2 cups high-gluten bread flour 1 tablespoon active dry yeast 1 teaspoon dried oregano 1/2 teaspoon dried basil 2 tablespoons water 1/4 teaspoon salt 1 tablespoon sesame seeds. sugar. preheat oven to 400 degrees.

Smooth top. and tap pan on counter to remove bubbles. until golden. and buttermilk in a small bowl. Makes 12 servings . baking powder. 4 Bake for 60 to 65 minutes. Cool loaf on wire rack. whisk together flour. salt. and stir to combine. and dried herbs. soda. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture. Spread batter into prepared pan. sugar.Italian Bread 1/4 cup chopped sun-dried tomatoes 2 1/2 cups all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon dried rosemary 2 tablespoons dried parsley 1 cup shredded sharp Cheddar cheese 1/4 cup chopped green onions 1 egg 1 1/2 cups buttermilk 3 tablespoons olive oil 1 clove crushed garlic 1 Preheat oven to 350 degrees F (175 degrees C). 2 Whisk together the oil. Grease a 9 x 5 loaf pan. 3 In a large bowl. Add garlic and tomatoes until evenly distributed. egg.

2 Roll out pizza dough to form a 10x16 inch sheet of dough. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan. Toss well and serve. 3 Bake in preheated oven until golden brown.Garlic Knots 1 (10 ounce) can refrigerated pizza crust dough 1/3 cup olive oil 6 tablespoons finely chopped fresh garlic 5 tablespoons grated Parmesan cheese 3 tablespoons chopped fresh parsley 1 teaspoon crushed red pepper 1 teaspoon salt 1 Preheat oven to 450 degrees F (230 degrees C). oven. parsley. Sprinkle with garlic. Remove the knots from the Makes 24 servings . cheese. Cut the sheet into 3/4 inch parallel strips. While the knots are still hot. place them in a big bowl. Then cut these strips in half making about 24 pieces. drizzle them with olive oil. red pepper and salt.

Rosemary Bread 1 cup water 3 tablespoons olive oil 1 1/2 teaspoons white sugar 1 1/2 teaspoons salt 1/4 teaspoon Italian seasoning 1/4 teaspoon ground black pepper 1 tablespoon dried rosemary 2 1/2 cups bread flour 1 1/2 teaspoons active dry yeast 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. press Start. . Select white bread cycle.

Kalamata Olive and Garlic Bread
4 cups all-purpose flour 1/2 cup warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1 tablespoon active dry yeast 1 tablespoon non-iodized salt 3/4 cup warm water (110 degrees F/45 degrees C) 3 tablespoons olive oil 5 cloves garlic, minced 1/2 cup seedless Kalamata olives, chopped 1 tablespoon cornmeal

1 In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast,
stir in yeast and let stand for 5 to 10 minutes in a warm place. in the oven. seconds.

2 Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl 3 Place flour in bowl of food processor. Add salt and pulse for a few 4 Start food processor. Pour proofed yeast into flour through hole.

Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water. bowl. Cover with a plate or plastic wrap.

5 Turn off food processor. Remove lid and transfer dough to the heated 6 Let rise for 1/2 hour in a warm place. 7 In a small bowl, combine minced garlic and chopped olives. Set aside. 8 Once dough has risen transfer dough to a lightly floured board. Make an
indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.

9 Sprinkle cornmeal onto greased baking sheet and place loaf on top. Turn
oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off. Remove loaf and increase oven temperature to 350 degrees F (175 degrees C). loaf sounds hollow when tapped. Remove from oven and cool on a wire rack.

10 Let dough rise in warm oven for 1/2 hour, or until light and puffy.

11 Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until

Makes 12 servings

Onion Bread
1 (.25 ounce) package active dry yeast 2 tablespoons white sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 2 teaspoons salt 2 tablespoons shortening 1 tablespoon minced onions 1/2 teaspoon dried oregano 3 1/2 cups bread flour 1/2 onion 2 tablespoons butter, melted

1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand
until creamy, about 10 minutes.

2 Stir salt, shortening, minced onions, oregano and 2 cups bread flour into

yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

3 Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan.

4 After loaf has risen, arrange onion slices on top of the loaf. Pour melted

butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Makes 12 servings

about 30 minutes. 2 Place the basil leaves and the olive oil in a blender or food processor and 3 In a large mixing bowl. about 30 minutes. 6 Bake at 375 degreees F (190 degrees C) for 40 to 45 minutes. 4 Preheat oven to 375 degrees F (190 degrees C). Let stand until creamy. 5 Lightly grease a 2 quart casserole dish or 5x9 inch loaf pan. place on a wire rack to cool and brush with melted butter. Add the yeast mixture. melted 1 In a small mixing bowl. beat together until well combined. Remove loaf from pan. Let rise in a warm place until doubled in volume. about 3 minutes. about 10 minutes. combine the flour with the salt. or until the Makes 20 servings . basil mixture and sun-dried tomatoes.25 ounce) package active dry yeast 2 tablespoons white sugar 1 cup warm water (110 degrees F) 1 cup coarsely chopped fresh basil 2 tablespoons olive oil 3 cups all-purpose flour 1/2 teaspoon salt 1/2 cup chopped sun-dried tomatoes 2 tablespoons butter. Cover bowl with a damp cloth and let rise in a warm place until doubled in volume. dissolve yeast and sugar in warm water. bottom of the loaf sounds hallow when tapped.Tomato Pesto Batter Bread 1 (. puree until smooth. Gently remix the batter with about 20 strokes of a wooden spoon and pour into the prepared pan.

2 In a medium bowl.Chocolate Date Loaf 1 cup chopped dates 3/4 cup boiling water 1 teaspoon baking soda 1/4 cup margarine 3/4 cup chocolate chips 1 egg 1/2 cup white sugar 3/4 teaspoon salt 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 Place dates in a small bowl with boiling water and baking soda. as the loaf will cut better on the second day. and refrigerate overnight. Stir in the melted chocolate and date mixtures. Melt chocolate chips with margarine in a bowl over a pan of simmering water. Stir frequently until smooth. beat egg and stir in sugar. crown of the loaf comes out clean. 3 Bake for 1 hour in the preheated oven. or in the microwave. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C). Wrap in aluminum foil. Cool for 10 minutes before removing from the pan. until a toothpick inserted into the Makes 12 servings . Scrape into a greased 9x5 inch loaf pan. and stir into the date mixture until just blended. Combine the flour and baking powder. salt and vanilla. Let stand until cooled.

Makes 30 servings . Either leave as braid or form into a round braided loaf by bringing ends together. Sprinkle with poppy seeds if desired. graduating to kneading with hands as dough thickens. 4 Beat the remaining egg and brush a generous amount over each braid. Divide in half and knead each half for five minutes or so. adding flour as needed to keep from getting sticky. 5 Bake at 375 degrees F (190 degrees C) for about 40 minutes. 2 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1/2 cup honey 4 tablespoons vegetable oil 3 eggs 1 tablespoon salt 8 cups unbleached all-purpose flour 1 tablespoon poppy seeds (optional) 1 In a large bowl." Yields 2 braided loaves. 3 Preheat oven to 375 degrees F (190 degrees C). Cool on a rack for at least one hour before slicing. 2 eggs. Add the flour one cup at a time. Bread should have a nice hollow sound when thumped on the bottom. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah. curving braid into a circle. pinch ends together. beating after each addition. Grease two baking trays and place finished braid or round on each. 2 Punch down the risen dough and turn out onto floured board. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. Knead until smooth and elastic and no longer sticky. Pinch the ends of the three snakes together firmly and braid from middle. and salt.Challah I "Traditional egg bread for the Jewish sabbath. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Cover with towel and let rise about one hour. Beat in honey. sprinkle yeast over barely warm water. adding flour as needed. oil.

Allow the dough to relax for a minute before rolling out. dough on a pizza stone. about 15 to 20 minutes.Signature Pizza Crust 2 1/4 teaspoons active dry yeast 1/2 teaspoon brown sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 teaspoon salt 2 tablespoons olive oil 3 1/3 cups all-purpose flour 1 In a large bowl. If you are baking your pizza in a pan. 2 Stir the salt and oil into the yeast solution. dissolve the yeast and brown sugar in the water. and bake immediately. Mix in 2 1/2 cups of the flour. 4 Preheat oven to 425 degrees F (220 degrees C). Punch down the dough. If you are baking the 5 Bake pizza in preheated oven. Place the dough into a well oiled bowl. and knead in more flour until the dough is no longer sticky. well floured surface. and cover with a cloth. Let the dough rise until double. Use for your favorite pizza recipe. and let sit for 10 minutes. until the cheese and crust are golden Makes 15 servings . you may place your toppings on the dough. 3 Turn dough out onto a clean. and let the dough rise for 15 or 20 minutes before topping and baking it. brown. this should take about 1 hour. and form a tight ball. lightly oil the pan.

thawed 1 egg. Lightly grease a baking sheet.Pepperoni Bread 1 (1 pound) loaf frozen bread dough. place. 2 Roll frozen bread dough out into a rectangle. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal. on prepared baking sheet. Brush dough with beaten egg. seam side down. beaten 4 ounces sliced pepperoni sausage 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 1/2 teaspoons Italian seasoning 1 Preheat oven to 375 degrees F (190 degrees C). Makes 10 servings . Arrange pepperoni. mozzarella cheese and parmesan cheese over the dough. 3 Bake in preheated oven for 40 minutes. or until golden.

about 10 minutes. 1/2 cup at a time. beating well after each addition. about 25 to 35 minutes. Place in buttered 9x5 inch bread pans. Stir well to combine. Makes 24 servings . When the dough has pulled together. 3 Punch dough down and divide in half. Butter the tops of each loaf with melted butter.Blue Ribbon White Bread 1 (. about 30 minutes. Cover with a damp cloth and let rise in a warm place until doubled in volume. 1/4 cup water. Let stand until creamy. 4 Place a small pan of hot water on the bottom shelf of the oven. Preheat 5 Uncover loaves and bake until tops are golden brown. combine the yeast mixture with the evaporated milk. cover loosely with plastic wrap. Stir in the remaining flour. shortening.25 ounce) package active dry yeast 1 teaspoon sugar 1/2 cup warm water (110 degrees F/45 degrees C) 1 (12 fluid ounce) can evaporated milk 1/4 cup warm water 1/4 cup shortening. place the dough in the bowl and turn to coat with oil. melted 1/4 cup honey 2 teaspoons salt 6 cups bread flour 2 tablespoons butter. turn it out onto a lightly floured surface and knead until smooth and elastic. melted 1 In a small bowl. Brush butter onto crusts while warm. sealing seams by pinching. about 1 hour. Let rise in warm area until doubled. about 8 minutes. oven to 375 degrees F (190 degrees C). salt and 2 cups flour. Lightly oil a large bowl. 2 In a large bowl. dissolve yeast and sugar in 1/2 cup warm water. Slice when cool. Roll out each half and roll into loaf shapes. honey.

I usually make 16 instead of 12. Mix milk mixture into flour mixture. a greased baking sheet. 2 In a large bowl. 1/2 cup at a time. turn it out onto a lightly floured surface. and let rise for 30 to 35 minutes. Bake as above. mix together 1 3/4 cup flour. Stir in the remaining flour. sugar and salt. and place on 4 Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes. When the dough has pulled together. These buns are pretty big. Cover. or until 5 For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. roll up tightly.Burger or Hot Dog Buns 1 cup milk 1/2 cup water 1/4 cup butter 4 1/2 cups all-purpose flour 1 (. 3 Divide dough into 12 equal pieces. golden brown. 120 degrees F (50 degrees C). yeast. and knead until smooth and elastic. Let rise about 20 to 25 minutes. Shape into smooth balls. heat milk. Makes 12 servings . and pinch edges and ends to seal.25 ounce) package instant yeast 2 tablespoons white sugar 1 1/2 teaspoons salt 1 egg 1 In a small saucepan. and then mix in egg. water and butter until very warm. Flatten slightly. about 8 minutes. beating well after each addition. Starting with the longer side.

of loaf parallel to far edge of baking sheet.Ciabatta 1/8 teaspoon active dry yeast 2 tablespoons warm water (110 degrees F/45 degrees C) 1/3 cup warm water 1 cup bread flour 1/2 teaspoon active dry yeast 2 tablespoons warm milk (110 degrees F/45 degrees C) 2/3 cup warm water 1 tablespoon olive oil 2 cups bread flour 1 1/2 teaspoons salt 1 To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes. add salt and mix until smooth and elastic. 1 1/2 to 2 hours. or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture. Cover loaves with a dampened kitchen towel.) Turn dough out onto a well-floured work surface and cut in half. Scrape dough into an oiled bowl and cover with plastic wrap. In a bowl stir together yeast mixture. about 8 minutes. rack in lowest position in oven and preheat oven to 425 F (220 degrees C). Stir 4 minutes. sponge. Let loaves rise at room temperature until almost doubled in bulk. then over bowl with plastic wrap. 2 To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes. and 1cup of the bread flour. 1/3 cup of the water. hours. or until creamy. oil. Line up far edge of baking 3 Let dough rise at room temperature until doubled in bulk. water. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. about 1 1/2 4 At least 45 minutes before baking ciabatta. Dimple loaves with floured fingers and dust tops with flour. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. (Dough will be sticky and full of air bubbles. put a baking stone on oven 5 Transfer 1 loaf on its parchment to a rimless baking sheet with a long side . and flour at low speed until flour is just moistened.

Transfer remaining loaf to front half of stone in a similar manner. Makes 15 servings .sheet with far edge of stone or tiles. and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Cool loaves on a wire rack. Bake ciabatta loaves 20 minutes. or until pale golden.

beaten 1 tablespoon sesame seeds 1 In a small bowl. Lightly oil a large bowl. Cover and allow to rise 30 minutes. place the dough in the bowl and turn to coat with oil. about 8 minutes. dissolve yeast in warm water. egg white and sprinkle with sesame seeds. Makes 30 servings . turn it out onto a lightly floured surface and knead until smooth and elastic. Let stand until creamy. 1/2 cup at a time. starting at long edge. Cover with a damp cloth and let rise in a warm place until doubled in volume. about 1 hour. combine the yeast mixture with 2 cups water. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal. 3 cups flour. roll style. Stir in the remaining flour. beating well after each addition. stir well to combine.French Loaves 2 (. about 10 minutes. salt. 2 In a large bowl. preheat oven to 400 degrees F (200 degrees C). or until golden brown.25 ounce) packages active dry yeast 1/2 cup warm water (110 degrees F) 2 cups water 6 cups bread flour 1 tablespoon salt 1 tablespoon white sugar 5 tablespoons vegetable oil 2 tablespoons cornmeal 1 egg white. Brush with beaten 5 Bake in preheated oven for 35 minutes. Meanwhile. sugar and vegetable oil. Roll each half into a 9 x 12 rectangle and roll up jelly 4 Use a sharp knife to slash each loaf diagonally 3 times. 3 Divide dough half. When the dough has pulled together.

Cut in the butter and stir in the yeast mixture. Form the dough into a large oval loaf. Brush the top with water before baking. about 1 hour.Farmer's Bread 2 (. Beat in the remaining flour. turn it out onto a lightly floured surface and knead until smooth and elastic. and turn to coat. chilled and diced 1 In a small bowl. about 10 minutes. combine 4 cups of flour and salt. baking sheet. Lightly grease a large 4 Deflate the dough and turn it out onto a lightly floured surface. Let stand until creamy. Reduce heat to 350 degrees F Makes 12 servings . When the dough has pulled together. (175 degrees C) and bake for an additional 15 minutes. dissolve yeast in warm water. place the dough in the bowl. Let cool on a wire rack before slicing. about 10 minutes.25 ounce) packages active dry yeast 2 cups warm water (110 degrees F/45 degrees C) 6 1/2 cups all-purpose flour 1 teaspoon salt 1/3 cup butter. cut a 1/2 inch deep cross onto the top of it. about 30 minutes. When the loaf is risen. 5 Bake in preheated oven for 25 minutes. Cover with a damp cloth and let rise in a warm place until doubled in volume. Cover with a damp cloth and let rise until doubled in volume. 1/2 cup at a time. or until bottom of loaf sounds hollow when tapped. Place onto the prepared pan. 3 Preheat oven to 400 degrees F (200 degrees C). Butter a large bowl. 2 In a large bowl.

2 When the dough has pulled together.Focaccia Bread 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1 tablespoon active dry yeast 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon dried basil 1 pinch ground black pepper 1 tablespoon vegetable oil 1 cup water 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 1 cup mozzarella 1 In a large bowl. Lightly oil a large bowl. sugar. and let rise in a warm place for 20 minutes. Cover with a damp cloth. and turn to coat with oil. basil and black pepper. Mix in the vegetable oil and water. turn it out onto a lightly floured surface. thyme. . yeast. stir together the flour. oregano. salt. place the dough in the bowl. and knead until smooth and elastic. garlic powder.

Sprinkle with Parmesan cheese and mozzarella cheese. Brush top with olive oil. or until golden brown. Pat into a 1/2 inch thick rectangle. Punch dough down. 4 Bake in preheated oven for 15 minutes. warm. Serve Makes 12 servings .3 Preheat oven to 450 degrees F (230 degrees C). place on greased baking sheet.

sugar. and let rise in a warm place for about 30 minutes. pounding out any air bubbles as you go. Roll up each half of dough tightly. or make one lengthwise slash on each loaf. Make deep diagonal slashes across loaves every 2 inches. creating two 8x12 inch rectangles. Makes 12 servings . or until doubled in bulk. salt and yeast into bread machine pan in the order recommended by manufacturer. or until golden brown. or until doubled in bulk. Cover. coat all sides. Cover. Select Dough cycle. bread flour. rectangle. place dough in a greased bowl. and let rise in a warm place for 30 to 40 minutes. and press Start. tablespoon water. Dough is ready if indentation remains when touched. turning to 3 Punch down dough. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Cut dough in half. On a lightly floured surface. roll into a 16x12 inch 4 Preheat oven to 375 degrees F (190 degrees C). beginning at 12 inch side. Mix egg yolk with 1 5 Bake for 20 to 25 minutes in the preheated oven.French Baguettes 1 cup water 2 1/2 cups bread flour 1 tablespoon white sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water 1 Place 1 cup water. 2 When the cycle has completed. brush over tops of loaves.

Roll each half into large rectangle. 35 to 40 minutes. on the prepared baking sheet. Remove from baking sheet. and cool on a wire rack. Let rise until nearly doubled. yeast and salt. Turn out onto a lightly floured 4 Grease a large baking sheet.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water 1 In a large bowl. surface. knead in enough flour to make a stiff dough 3 Punch dough down. stir in as much of the remaining flour as you can. make 3 or 4 diagonal cuts about 1/4 inch deep Makes 30 servings . starting from a long side. Knead for about 8 to 10 minutes total. seam 5 With a very sharp knife. that is smooth and elastic. or until bread tests done. Cover. and turn once. and divide in half. Place loaves. cover loosely with foil to prevent over browning. Using a wooden spoon. combine 2 cups flour. Moisten edge with water and seal. Place dough in a greased bowl. Sprinkle with cornmeal. Roll up.French Bread 6 cups all-purpose flour 2 1/2 (. Brush again with egg white mixture. Shape into a ball. 2 On a lightly floured surface. side down. and let rise in a warm place until doubled. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Lightly beat the egg white with 1 tablespoon of water. and let rest for 10 minutes. and brush on. If necessary. Bake for an additional 15 to 20 minutes. Cover. Stir in 2 cups warm water. across top of each loaf. and beat until well blended using a stand mixer with a dough hook attachment. Taper ends. Cover with a damp cloth.

2 Preheat oven to 375 degrees F (190 degrees C). When dough cycle is 3 Bake in preheated oven for 10 to 15 minutes. Place bread sticks at least 1 inch apart on the prepared pans. from center of piece to the outside edges to form bread sticks. Remove to a Makes 18 servings .Bread Sticks 1 1/3 cups warm water (110 degrees F/45 degrees C) 3 tablespoons butter. Select Dough cycle. until golden. remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board. press Start. softened 4 cups bread flour 2 teaspoons salt 1/4 cup white sugar 1/4 cup sesame seeds 2 tablespoons dry milk powder 2 1/2 teaspoons active dry yeast 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. wire rack to cool. Spray two baking sheets with cooking spray. complete.

Place the on ungreased baking sheets. about 10 minutes. Lightly oil a large bowl. 1/2 cup at a time.25 ounce) package active dry yeast 2 cups warm water (110 degrees F/45 degrees C) 6 cups bread flour 1 tablespoon salt 1 In a small bowl. place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.Pocket Bread 1 (. rounds into square loaves 1/4 inch thick. about 2 hours. 2 In a large bowl. Meanwhile. Stir in the remaining flour. beating well after each addition. Bake in preheated oven for 4 to 5 minutes. dissolve yeast in warm water. When the dough has pulled together. Roll Makes 16 servings . about 10 minutes. turn it out onto a lightly floured surface and knead until smooth and supple. Let cool on a wire rack. Let stand until creamy. until loaves puff in the middle. preheat oven to 500 degrees F (260 degrees C). 3 Divide the dough into sixteen equal pieces and form into rounds. combine the yeast mixture with the 3 cups flour and the salt.

about 3 minutes.Tasty Buns 5 cups all-purpose flour 2 (. and place on greased baking sheet 4 Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 . minutes.25 ounce) packages dry yeast 1 cup milk 3/4 cup water 1/2 cup vegetable oil 1/4 cup white sugar 1 teaspoon salt 1 Stir together 2 cups flour and the yeast. 3 Shape dough into 12 slightly flat balls. turn dough out onto floured surface. heat milk. 2 to 3 cups. to rise until doubled in size. and let rest under bowl for about 10 minutes. water. and beat until smooth. oil. sugar and salt to lukewarm in microwave. Mix well. Dust a flat surface with flour. In a separate bowl. Add all at once to the flour mixture. 2 Mix in enough flour to make a soft dough.

about 40 minutes. Place the loaves into two lightly greased 9x5 inch loaf pans. 1/2 cup at a time. 2 Lightly oil a large bowl. place the dough in the bowl and turn to coat with oil. softened 1 tablespoon salt 6 1/2 cups bread flour 1 In a large bowl. 3 Deflate the dough and turn it out onto a lightly floured surface.White Bread 2 (. about 8 minutes. about 1 hour. When the dough has pulled together. Makes 20 servings . Stir in lard. turn it out onto a lightly floured surface and knead until smooth and elastic. 5 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. beating well after each addition.25 ounce) packages active dry yeast 3 tablespoons white sugar 2 1/2 cups warm water (110 degrees F/45 degrees C) 3 tablespoons lard. dissolve yeast and sugar in warm water. Divide the dough into two equal pieces and form into loaves. Stir in the remaining flour. salt and two cups of the flour. Cover with a damp cloth and let rise in a warm place until doubled in volume. 4 Preheat oven to 425 degrees F (220 degrees C). Cover the loaves with a damp cloth and let rise until doubled in volume.

Do not stir. and let rise for 20 to 30 minutes. Knead lightly. sticky.Unbelievable Rolls 3/4 cup milk 3/4 cup water 1/2 cup white sugar 1 teaspoon salt 2 eggs 5 teaspoons active dry yeast 5 cups all-purpose flour 1/2 cup margarine. 20 to 30 minutes. and mix well. Make a well in the flour. and mix in the eggs and yeast. sugar and salt. Cover with a lid. 3 Pour melted margarine into flour. 2 Measure flour into a large bowl. and pour milk mixture into it. or until done. water. Cover. melted 1 In a medium saucepan over medium heat. and let stand for 20 to 30 minutes. Add more flour if too 4 Shape the dough into rolls. Makes 16 servings . and place on a baking sheet. warm milk. Remove from heat. Let rise again for 5 Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes.

Let stand until creamy. until golden. softened 3 1/2 cups bread flour 1 egg white 1 tablespoon water 1 In a large bowl. Cover with a damp cloth and let rise until doubled in size. about 10 minutes. butter and 2 cups of bread flour. preheat oven to 425 degrees F (220 degrees C). dissolve yeast in warm milk. Brush risen loaf with Makes 12 servings . Stir in the remaining flour. Meanwhile. about 1 hour. 2 Divide the dough into 3 equal pieces and roll each piece into a 14 inch 3 In a small bowl. beating well after each addition. Braid the pieces together and place on a lightly greased baking sheet. egg wash and bake in preheated oven for 20 to 25. stir well to combine. long cylinder. beat together egg white and water.Zopf 1 (. Add the egg yolk. When the dough has pulled together. about 8 minutes. 1/2 cup at a time.25 ounce) package active dry yeast 1 1/3 cups warm milk 1 egg yolk 2 tablespoons butter. turn it out onto a lightly floured surface and knead until smooth and elastic.

Lubricate top with oil. You may not need all the water. Add water slowly. 5 Keep stacked and warm inside a clean dish towel. Makes 60 servings . size and thickness you prefer. and salt in large bowl. mixing with your hands to make a soft dough. 2 Knead a few minutes on floured surface until smooth and elastic.Tortillas 5 cups all-purpose flour 2 tablespoons shortening 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups boiling water 1 Mix together the flour. covered for 10 minutes. 3 Divide into small balls the size of golf balls and procceed to roll out into 4 Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two. put back in bowl and let rest. Cut in shortening to resemble cornmeal. baking powder.

dissolve the sugar and yeast in warm water. Bake at 400 degrees F (200 Makes 15 servings . Add the remaining flour. Cover with a damp cloth and let rise in a warm place until doubled in volume.Classic Whole Wheat Bread 2 tablespoons white sugar 1 tablespoon active dry yeast 3/4 cup warm water 1/4 cup milk 1 tablespoon vegetable oil 1 cup whole wheat flour 2 cups all-purpose flour 1 teaspoon salt 1 egg. stirring well after each addition. beaten 1 In a small mixing bowl. Place the loaves into the pans. Deflate the dough and turn it out onto a 4 Brush the risen loafs with lightly beaten egg. combine the yeast mixture with the milk. lightly floured surface. preheat oven to 400 degrees F (200 degrees C). 1/2 cup at a time. whole wheat flour. Cover with a damp cloth and let rise until doubled in volume. vegetable oil. When the dough has pulled together. about 40 minutes. about 10 minutes. Meanwhile. turn it out onto a lightly floured surface and knead until smooth and elastic. or until the bottom of the loaf sounds hollow when tapped. about 1 hour. place the dough in the bowl and turn to coat with oil. Oil a large bowl. Let stand until creamy. 2 In a large mixing bowl. beat well. degrees C) for 30 minutes. Divide the dough into two equal pieces and form into loaves. 1 cup of the all-purpose flour and the salt. 3 Grease two 8x4 inch bread pans. about 10 minutes.

4 Bake in preheated oven for 55 to 65 minutes. walnuts and eggs into the date mixture. or until a toothpick inserted into center of the loaf comes out clean. butter and baking soda. baking powder and salt. Combine the allpurpose flour. then turn out onto a wire rack to cool completely. Cool in the pan for 10 minutes. stir into the date mixture just until blended. 3 Beat the sugar. 2 In a medium bowl. combine the dates. whole wheat flour. stir well and let stand for 15 minutes.Fig and Date Bread 1 cup chopped pitted dates 1 cup chopped dried figs 1/4 cup unsalted butter. Pour in the boiling water. softened 1 1/2 teaspoons baking soda 1 cup boiling water 1/2 cup white sugar 1/2 cup chopped walnuts 2 eggs 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 Preheat oven to 350 degrees F (175 degrees C). Makes 12 servings . Lightly grease an 8x4 inch baking pan. figs. Pour batter into prepared pan.

and divide into two equal portions. 5 Preheat oven to 400 degrees F (200 degrees C).Light Wheat Rolls 2 (. and turn to coat. and let rise in warm place until doubled again. Punch down dough. 4 Grease 2 dozen muffin cups. bake for 8 minutes. and let rise in a warm place until doubled in volume. Remove from oven. Let rise uncovered in a warm place 40 minutes. about 30 minutes. thaw and . remove from the oven. and freeze. Let stand until creamy. 2 Mix sugar. about 10 minutes. beaten 2 1/4 cups whole wheat flour 2 1/2 cups all-purpose flour 1/4 cup butter. bag. Cover with a damp cloth. and knead until smooth and elastic. Stir in all-purpose flour. or until golden brown. melted 1 In a large bowl. and brush again with melted butter. dissolve yeast in warm water. egg. allow to cool. and cut rectangle into twelve 7x1 inch strips. until dough pulls away from the sides of the bowl. Roll each into a 6x14 inch rectangle. 3 Punch down dough. and place into muffin cups. Brush tops with melted butter. Bake for 12 to 15 Note: If you would like to freeze the rolls. about 8 minutes. and whole wheat flour into yeast mixture.25 ounce) packages active dry yeast 1 3/4 cups warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1 teaspoon salt 1/4 cup butter. 1/2 cup at a time. minutes. or until doubled in bulk. 1/4 cup melted butter. Turn dough out onto a well floured surface. Lightly oil a large bowl. Then when ready to use. Roll strips up into spirals. salt. cover. melted and cooled 1 egg. place dough in bowl. about 1 hour.

finish the baking process. Makes 24 servings .

Bake in preheated oven for 30 to 35 minutes. and gently knead in the pumpkin and sesame seeds. surface and knead until smooth and elastic. combine bread flour. Cover with a damp cloth and let rise until doubled in volume. Mix until the dough begins to pull together. Make a well in the center of the flour mixture and pour in the yeast mixture.6 ounce) cake compressed fresh yeast 1/2 cup warm water (110 degrees F/45 degrees C) 3/4 cup warm milk (110 degrees F/45 degrees C) 1 tablespoon pumpkin seeds 1 tablespoon sesame seeds 2 tablespoons milk 2 tablespoons sunflower seeds 1 In a large bowl. about 40 minutes. Lightly oil a large bowl. turn it out onto a lightly floured 3 Deflate the dough and turn it out onto a lightly floured surface. about 8 minutes.Old Time Bread 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 1/2 cup yellow cornmeal 1 teaspoon salt 1 (0. Let cool on a wire rack before serving. Crumble the yeast into a separate bowl and mix with the water and 3/4 cup milk. about 1 hour. Form the dough into a single round loaf and place on a lightly oiled baking sheet. cornmeal and salt. Flatten 4 Brush loaf with 2 tablespoons milk and sprinkle on the sunflower seeds. Meanwhile. place the dough in the bowl and turn to coat with oil. 2 When the dough has pulled together. whole wheat flour. the dough. Cover with a damp cloth and let rise in a warm place until doubled in volume. preheat oven to 400 degrees F (200 degrees C). or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Makes 12 servings .

Pour in beer. combine all-purpose flour. whole wheat flour. baking powder. Lightly grease a 9x5 inch loaf pan. 3 Bake in preheated oven for 50 to 60 minutes. 2 In a large mixing bowl. It may be necessary to mix dough with your hands. into center of the loaf comes out clean.Whole Wheat Beer Bread 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 4 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1/3 cup packed brown sugar 1 (12 fluid ounce) can or bottle beer 1 Preheat oven to 350 degrees F (175 degrees C). stir until a stiff batter is formed. salt and brown sugar. Scrape dough into prepared loaf pan. until a toothpick inserted Makes 12 servings .

beat together bananas. mix together flour. sugar. into center of a muffin comes out clean. In another bowl. Stir the banana mixture into the flour mixture just until moistened. 2 In a large bowl. or line with muffin papers. mix together brown sugar. until a toothpick inserted Makes 10 servings .Banana Crumb Muffins 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas. baking powder and salt. Sprinkle topping over muffins. butter until mixture resembles coarse cornmeal. Lightly grease 10 muffin cups. 3 In a small bowl. Spoon batter into prepared muffin cups. flour and cinnamon. Cut in 4 Bake in preheated oven for 18 to 20 minutes. mashed 3/4 cup white sugar 1 eggs. baking soda. melted 1/3 cup packed brown sugar 1/8 cup all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter 1 Preheat oven to 375 degrees F (190 degrees C). egg and melted butter. lightly beaten 1/3 cup butter.

about 8 minutes. loaves cool in the pans for 10 minutes before moving them to wire racks to completely cool. cover and refrigerate until completely cool.9x5 inch loaves. Beat well until the dough has pulled together. in fact. form into loaves and place into two lightly greased 9x5 inch loaf pans. Allow the dough to rest for a few minutes between additions of butter. minutes. about 10 minutes. This process may take 20 minutes or so. place the dough in the bowl and turn to coat with oil. the more workable it becomes. Let stand until creamy. Cover with a damp cloth and let rise in a warm place until doubled in volume. about 60 minutes. well. Divide dough into two equal pieces. Repeat this twice to incorporate the remaining butter. then turn it out onto a lightly floured surface and knead until smooth and supple. the longer you leave it. or until golden brown. softened 1 egg yolk 1 tablespoon water 1 In a small bowl. Knead this 4 Deflate the dough. Lightly oil a large bowl. Cover with a damp cloth and let rise until doubled in volume. 2 In a large bowl. 3 Flatten the dough and spread it with one third of the butter. dissolve yeast in warm water. preheat oven to 400 degrees F (200 degrees C). 1 tablespoon active dry yeast 1/3 cup warm water (110 degrees F) 3 1/2 cups all-purpose flour 1 tablespoon white sugar 1 teaspoon salt 4 eggs 1 cup butter. Make a well in center of the bowl and mix in the eggs and yeast mixture. stir together the flour sugar and salt. Meanwhile. about 30 5 Lightly grease two 9x5 inch loaf pans. At this point the dough can be left in the refrigerator for up to eight hours. Let the Makes 15 servings . about 1 hour. Turn the dough out onto a lightly floured surface. 6 Bake in preheated oven about 30 minutes.Brioche Yields 2 .

Cut each square in half diagonally. Refrigerate 2 hours. and repeat. Turn 90 degrees. Dissolve 2 teaspoons sugar and salt in warm milk. Smear butter over top two thirds. Roll out to a 15 x 5 inch rectangle. and chill 2 hours. Allow to stand until creamy and frothy. Let shaped croissants rise until puffy and light. and buttered top third down over that. Place on a baking sheet. and 1 teaspoon sugar. Unwrap. Glaze croissants with egg wash. but not soft and oily. Mix well.Croissants 1 1/4 teaspoons active dry yeast 3 tablespoons warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 1 3/4 cups all-purpose flour 2 teaspoons white sugar 1 1/2 teaspoons salt 2/3 cup warm milk 2 tablespoons vegetable oil 2/3 cup unsalted butter. leaving 1/4 inch margin all around. 3 Massage butter until pliable. Turn 90 degrees. warm water. inch rectangle. Grab the other 2 points. sprinkle with flour. Deflate and chill 20 minutes. and chill half while shaping the other half. curving slightly. Cover. Blend into flour along with yeast and oil. Fold in three again. and fold again. Wrap. and deflate gently. Cut into three 5 x 5 inch squares. Fold unbuttered third over middle third. knead until smooth. Sprinkle lightly with flour. Pat dough into a 14 x 8 4 To shape. Roll to a 14 x 6 inch rectangle. In a small bowl. and let rise until over triple in volume. beat together egg and 1 tablespoon water. Roll each triangle lightly to elongate the point. and stretch them out slightly as you roll it up. so that folds are to left and right. chilled 1 egg 1 tablespoon water 1 Combine yeast. Cut in half crosswise. and put dough in a plastic bag. 2 Measure flour into a mixing bowl. 5 Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 Makes 12 servings . roll dough out to a 20 x 5 inch rectangle. minutes. Deflate gently. Roll out to a 14 x 6 inch rectangle. and make it 7 inches long. and let rise again until doubled.

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Roll gently back and forth to taper end. rectangle. roll into a 16x12 inch 4 Preheat oven to 375 degrees F (190 degrees C). Cover. Cover. or until doubled in bulk. creating two 8x12 inch rectangles. Place 3 inches apart on a greased cookie sheet. and let rise in a warm place for 30 to 40 minutes. tablespoon water. Roll up each half of dough tightly.French Baguettes Yields 2 baguettes 1 cup water 2 1/2 cups bread flour 1 tablespoon white sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water 1 Place 1 cup water. Make deep diagonal slashes across loaves every 2 inches. Makes 12 servings . beginning at 12 inch side. brush over tops of loaves. Select Dough cycle. salt and yeast into bread machine pan in the order recommended by manufacturer. or until doubled in bulk. 2 When the cycle has completed. Cut dough in half. pounding out any air bubbles as you go. and press Start. bread flour. or until golden brown. Mix egg yolk with 1 5 Bake for 20 to 25 minutes in the preheated oven. Dough is ready if indentation remains when touched. On a lightly floured surface. place dough in a greased bowl. or make one lengthwise slash on each loaf. turning to 3 Punch down dough. and let rise in a warm place for about 30 minutes. sugar. coat all sides.

Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size. 4 Turn the dough onto a lightly floured surface. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk. Place in a non-stick 9x5 inch loaf pan with the seam underneath. sesame seeds. 2 In a saucepan. In another bowl. 3 Add the liquid to the flour mixture with the egg white. 5 When the dough has risen. Lightly oil a large stainless steel bowl. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust. all-purpose flour. Add the dough and turn to cover the dough with the oil. articles and recipes by Robin Webb. sprinkle on the reserved seed mixture. then shape into a ball. yeast. This recipe is from The WEBB Cooks. courtesy of the American Diabetes Association. giving this bread a well rounded flavor and lots of texture.Multigrain Seeded Bread "Sunflower seeds. and salt. Knead for 10 minutes. Remove the bread from the pan and let cool completely. punch the dough down with your fists and add all but 2 Tablespoons 6 Preheat the oven to 350 degrees F (175 degrees C).9x5 inch loaf. combine the whole wheat flour. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Brush the top of the loaf with milk and Makes 12 servings Swedish Rye Bread .25 ounce) package active dry yeast 1/2 teaspoon salt 3 tablespoons sunflower seeds 3 tablespoons sesame seeds 3 tablespoons shelled pumpkin seeds 1/3 cup rolled oats 1 cup water 2 tablespoons molasses 1 egg white 1 tablespoon 1% milk 1 In a large bowl. mix the seeds with the oats. 1 1/2 cups whole wheat flour 3/4 cup all-purpose flour 1 (. combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) . Mix together until a soft dough forms. of the seed mixture working it into the dough." Yields 1 . Pinch the ends together and tuck underneath.

brown sugar. 2 Scald milk. Divide into 3 equal portions.Yields 3 .6 ounce) cakes compressed fresh yeast 1 1/2 cups warm water 1 1/2 cups warm milk 1 tablespoon salt 6 cups bread flour 1/4 cup molasses 1 cup packed brown sugar 1/3 cup melted shortening 3 cups rye flour 1 Dissolve yeast in warm water. Allow to rest for 5 minutes. Gradually beat in white flour. Makes 36 servings . 4 Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Transfer milk to a large bowl. and turn to coat the surface. 3 Punch down the dough. and place on a lightly floured board. and add salt. beating with mixer. Cover with a damp towel.1 1/2 pound loaves 1 1/2 (0. and shape into loaves. Cool to lukewarm. Place dough in a greased bowl. and does not stick to the board. Let rise until double in bulk. Knead until dough becomes elastic. and allow to rise till double in bulk in a warm place. Add rye flour. and add dissolved yeast. Place in greased 9 x 5 inch bread pans. and melted shortening. molasses.

Cheese Herb Bread Yields 1 -1 1/2 pound loaf. Select the Basic or White Bread cycle. softened 3 tablespoons grated Parmesan cheese 1 1/2 teaspoons dried marjoram 1 1/2 teaspoons dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon active dry yeast 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. 1 1/4 cups warm water (110 degrees F/45 degrees C) 3 cups bread flour 2 tablespoons dry milk powder 2 tablespoons white sugar 1 1/2 teaspoons salt 2 tablespoons butter. Makes 12 servings . and press Start.

Shape each piece into a round ball. parsley. butter. softened 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 6 cups bread flour 1 egg white 2 tablespoons water 1 In a small mixing bowl. stir together the yeast mixture with milk. Deflate the dough.25 ounce) package active dry yeast 1 tablespoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 1 cup milk. and let rise until doubled in volume. about 1 hour.Fresh Herb Dinner Rolls Yields 2 dozen. and 4 cups flour. 1/2 cup at a time. place the dough in the bowl. and place into the prepared pans. 1 (. Divide the dough into 24 pieces. Cover with a damp cloth and put in a warm place to rise until doubled in volume. dissolve yeast and sugar in 1 cup warm water. Cover the rolls with a warm. Lightly oil a large bowl. 3 Grease two 9x13 inch baking pans. damp cloth. 4 Preheat oven to 350 degrees F (175 degrees C). Makes 24 servings . and turn to coat with oil. or until golden brown. brush egg wash over tops of rolls. and turn it out onto a lightly floured surface. chives. about 40 minutes. lightly beat the egg white with 5 Bake in preheated oven for about 30 minutes. Let stand until creamy. about 10 minutes. until dough has pulled together. In a small bowl. 2 tablespoons of water. 2 In a large bowl. Turn dough out onto a lightly floured surface. Add the remaining flour. about 8 minutes. room temperature 2 eggs 2 teaspoons salt 2 tablespoons butter. eggs. salt. and knead until smooth and elastic.

split into two pieces. Let stand for a few minutes until mixture is creamy and foamy. until smooth and elastic. stir to mix. and turn to coat the dough surface with oil. Place on greased 5 Bake at 400 degrees F (205 degrees C) for about 45 minutes. adding flour as needed to keep from being sticky. Place in well oiled bowl. yeast. Allow to rise until doubled in bulk. and molasses in a mixing bowl. until dough is too stiff to stir. about an hour or so. Add 3 Turn dough out onto a lightly floured board. mix. 2 Add olive oil and salt. baking sheet . and form into two round loaves. Spray with cold water and sprinkle with sesame seeds if desired. pitted and chopped 2 tablespoons chopped fresh rosemary 1 tablespoon sesame seeds (optional) 1 Place water. or until they are brown and sound Makes 24 servings . Add flour. Let loaves rise for 25 to 30 minutes. Knead. 4 Punch the dough down. olives and fresh herbs. about a cup at a time.Olive Bread Yields 2 loaves 2 1/2 cups warm water (110 degrees F/45 degrees C) 2 tablespoons active dry yeast 1 teaspoon molasses 2 tablespoons olive oil 1 tablespoon salt 7 1/2 cups bread flour 1 cup kalamata olives. hollow when tapped on the bottom.