Chocolate Chip Coffee Cake

Makes 1 coffee cake 3 cups all-purpose flour 1/3 cup sugar 2 packages FLEISCHMANN’S QuickRise Yeast 1 teaspoon salt 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine 2 large eggs 3/4 cup semi-sweet chocolate morsels Chocolate Nut Topping (recipe follows) Directions In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120 to 130o 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 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate morsels and remaining flour to make a soft batter. Turn into greased 13 x 9 x 2-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400oF for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.Chocolate Nut Topping: In medium bowl, cut 1/2 cup butter into 2/3 cup allpurpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semi-sweet chocolate morsels, and 1 cup chopped pecans

Easy Cheese Rolls
Makes 12 rolls 2 1/4 cups all-purpose flour 2 tablespoons sugar 1 envelope FLEISCHMANN’S QuickRise Yeast 1/2 teaspoon salt 1/3 cup milk 1/4 cup water 1/2 cup butter or margarine 1 egg, large 3 tablespoons chopped green pepper 1 (2-ounce) jar diced pimiento 1/2 cup grated Cheddar cheese Directions In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130oF). 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. Stir in remaining flour, green pepper, pimiento, and cheese to make a stiff batter. Place in greased muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 375oF for 15 to 20 minutes or until done. Remove from cups; cool on wire rack.

Harvest Stuffing Bread
Harvest Stuffing Bread is a unique round bread with the full flavor of your traditional stuffing. Makes 1 loaf. 3 cups all-purpose flour 1 tablespoon sugar 1 envelope FLEISCHMANN’S QuickRise Yeast 2 tablespoons + 1 teaspoon instant minced onions 1 tablespoon parsley flakes 1 1/2 teaspoons poultry seasoning 1 teaspoon salt 1 1/4 cups water 1 tablespoon butter or margarine 1 egg, beaten 1/2 teaspoon whole celery seed Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, 2 tablespoons onions, parsley flakes, poultry seasoning, and salt. Heat water and butter until very warm (120 to 130oF). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Cover; let rest 10 minutes. Turn batter into greased 1 1/2quart casserole. Smooth top of dough in casserole with floured hands. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onions and celery seed. Bake at 375oF* for 35 minutes or until done. Remove from casserole; cool on wire rack. * Bake at 350oF if glass casserole is used. Nutrition Information Nutrition Information per Serving: Serving size: 1 slice (1/12 of recipe) Calories: 140 Total fat: 2g Saturated fat: 1g Cholesterol: 20mg Sodium: 210mg Carbohydrates: 26g Dietary Fiber: 1g Protein: 4g

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oats. about 6 to 8 minutes. Cover. let rise in warm. and cinnamon. let rest 10 minutes. Beginning at short end of each rectangle. Heat water and butter until very warm (120 to 130oF). seam side down. scraping bowl occasionally. Beat 2 minutes at medium speed of electric mixer. Remove from pan. draft-free place until doubled in size. Stir in enough remaining flour to make soft dough. Gradually add to dry ingredients. brown sugar. Place. cool on wire rack. in greased 8 1/2 x 4 1/2-inch loaf pan. Cover. about 50 to 60 minutes. Bake at 375oF for 30 to 35 minutes or until done. Pinch seam and ends to seal. roll up tightly as for jelly roll. salt. Roll dough to 12 x 7-inch rectangle. . combine 1 cup flour. undissolved yeast.Oatmeal Bread Makes 1 loaf 2 1/2 to 3 cups bread flour 1/2 cup oats (old fashioned or quick-cooking) 2 tablespoons brown sugar 1 envelope FLEISCHMANN'S QuickRise Yeast 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/4 cups water 2 tablespoons butter or margarine Directions In large bowl. Knead on lightly floured surface until smooth and elastic.

Cover. 1 cup cheese. Bake at 400oF for 15 minutes or until crust is brown. oregano. Sprinkle tops with remaining cheese. salt. . Turn out onto floured surface. Place on 2 (12-inch) greased round pizza pans. and fennel seed.Pizza Splendita Makes 2 (12-inch) pizzas 4 to 4 1/2 cups all-purpose flour 2 cups grated mozzarella cheese 2 envelopes FLEISCHMANN'S QuickRise Yeast 1/4 cup thinly sliced pepperoni 1/4 cup finely chopped green onion 1 teaspoon salt 1 teaspoon oregano 1 teaspoon fennel seed (optional) 1 cup water 3/4 cup prepared salsa 2 tablespoons olive oil or vegetable oil Directions In large bowl. about 5 minutes. divide dough in half. Roll and stretch each to a 13-inch circle. let rest 10 minutes. Cover. combine 4 cups flour. undissolved yeast. Serve immediately. onion. pepperoni. Stir batter vigorously. let rise 15 to 20 minutes. Stir in warm liquids into dry mixture. Knead in enough remaining flour until smooth and elastic.With lightly oiled hands. salsa and oil until very warm (120 to 130oF). until it forms a soft ball. Heat water.

Basic Focaccia Makes 8 (5-inch) flat breads Dough 2 to 2 1/2 cups bread flour 1 package FLEISCHMANN’S QuickRise Yeast 1/2 teaspoon salt 2/3 cup very warm water (120 to 130oF) 1 tablespoon olive oil Topping 2 tablespoons olive oil 1 teaspoon sea salt 2 tablespoons dried rosemary Directions In large bowl. about 1 hour. undissolved yeast and salt. Place on greased baking sheets. . let rise in warm. brush dough with egg white mixed with 1 tablespoon water before baking. Brush dough with olive oil. about 8 to 10 minutes. Stir in enough remaining flour to make soft dough. let rest on floured surface 10 minutes. form each into smooth ball. Bake at 400oF for 15 to 18 minutes or until done. Cover. Knead on lightly floured surface until smooth and elastic. Serve immediately. Divide dough into eight equal portions. Stir water and oil into dry ingredients. Roll each ball to 4-inch round. draft-free place until doubled in size. make indentations in dough at 1 1/2-inch intervals. Sprinkle with sea salt and rosemary. combine 1 cup flour. With handle of wooden spoon. Cover. Optional: For more golden brown crust.

milk powder. Bake at 400oF for 25 to 35 minutes or until done. about 8 to 10 minutes. Pinch seams and ends to seal. Roll each to 15 x 10-inch oval. make 4 or 5 diagonal slashes (1/4 inch deep) across top of each loaf. Let stand at room temperature 10 minutes. let cool on wire racks. leaving room for dough to rise. When ready to bake. Cover. undissolved yeast. Taper ends by gently rolling back and forth. seam sides down. Place. Cover with plastic wrap. remove from refrigerator. and 2 tablespoons oil until very warm (120 to 130oF). Beginning at long end of each. Remove from baking sheet. let rest on floured surface 10 minutes. Uncover dough carefully. and salt. 4 1/2 to 5 cups all-purpose flour 1/3 cup instant nonfat dry milk powder 2 packages FLEISCHMANN'S QuickRise Yeast 1 1/2 teaspoons salt 1 1/3 cups water 1/2 cup plain yogurt 3 tablespoons vegetable oil Cornmeal 1 egg white. . stir into dry ingredients.Country French Bread Makes 2 loaves. roll up tightly as for jelly roll. With sharp knife. yogurt. combine 1 1/2 cups flour. Brush with egg white mixture. Divide dough in half. lightly beaten with 1 tablespoon water Directions In large bowl. on large greased baking sheet sprinkled with cornmeal. Stir in enough remaining flour to make soft dough. Brush dough with remaining oil. Refrigerate 2 to 24 hours. Knead on lightly floured surface until smooth and elastic. Heat water.

cholesterol 0mg.To make round loaves: Divide dough in half. protein 5g. dietary fiber 1g. make 4 slashes (1/4 inch deep) in crisscross fashion across top of each loaf. Let stand at room temperature 10 minutes. Shape each half into 5-inch ball. When ready to bake. Place balls on large greased baking sheet sprinkled with cornmeal. With sharp knife. Brush with egg white mixture and bake as directed. . Nutrition Information Nutrition information per serving (1/16 of recipe): calories 172. Uncover dough carefully. saturated fat 0g. total fat 3g. Cover and refrigerate as directed. remove from refrigerator. total carbohydrate 30g. sodium 236mg.

let rise in warm. Cover. about 30 minutes. Beat 2 minutes at medium speed of electric mixer. toast to serve. sugar. Heat milk and water until very warm (120o to 130oF). Spoon batter into 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal. Remove from pans. Bake at 400oF for 25 minutes or until done. undissolved yeast. draft. Slice. toasted and 1-1/2 teaspoons ground cinnamon to batter. Moist Crumb and Rich Taste of English Muffins Easier to Make and Easier to Store Makes Two Loaves 5 2 1 2 1/4 2 1/2 cups all-purpose flour envelopes Fleischmann's QuickRise Yeast tablespoon + 1 teaspoon sugar teaspoons salt teaspoon baking soda cups milk cup water cornmeal Directions In a large bowl. cool on wire rack. salt. combine 1-1/3 cups flour. Stir in remaining flour to make a stiff batter.free place until doubled in size. Gradually add to flour mixture. Proceed as . scraping bowl occasionally.English Muffin Bread The Trademark Springy. and baking soda. Variation: Cinnamon-Pecan English Muffin Bread: Stir in 2/3 cup chopped pecans.

Nutrition Information Per Serving (Plain Recipe) Serving Size: one slice (1/24 of recipe) Serving Weight: 57 grams (2 ounces) Calories: 110 Total Fat: 0.5 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 220 mg Carbohydrates: 22 g Dietary Fiber: <1 g Sugars: 2 g Protein: 4 g .directed.

crushed. let rise in warm. With lightly oiled hands. Stir in egg and enough remaining flour to make soft dough. undissolved yeast. cook over medium heat. Pronounced (foh-KAH-chee-ah). spread dough in oiled 13 x 9-inch baking pan. let rest 10 minutes. and 1 teaspoon coarse salt. Bake at 400oF for 25 minutes or until done. Sprinkle with 1 teaspoon SPICE ISLANDS Rosemary. SPECIALTY TOPPINGS: ONION AND HERB: Combine 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet. draft-free place until almost doubled in size. until onions are soft but not browned. And. oregano. 2 3/4 cups all-purpose flour 1 package FLEISCHMANN'S QuickRise Yeast 2 1/2 teaspoons Oregano (leaves) 1/2 teaspoon salt 1 cup very warm water (120 to 130oF) 2 tablespoons olive oil 1 egg Topping (select one. Cover. 3 to 4 minutes. you can top your focaccia with a variety of toppings.Focaccia Makes 12 servings. PARMESAN AND PECAN: Drizzle 1/4 cup olive oil over dough. Spread with selected topping. Let cool in pan on wire rack or serve warm. Sprinkle with 3/4 cup chopped . about 15 to 30 minutes. Cover loosely with plastic wrap. stirring occasionally. cut into squares. Stir very warm water and oil into dry ingredients. such as the three listed below. and salt. Spread onion mixture over dough. combine 1 1/2 cups flour. if desired. recipes follow) Directions In large bowl. this Italian flat bread is one of the easiest yeast breads to bake.

dietary fiber 1g. total fat 14 g. cholesterol 18 mg. Blue Cheese and Walnut: (1/12 of recipe): calories 251. total carbohydrate 24g. cholesterol 19 mg. Parmesan and Pecan: (1/12 of recipe): calories 241.pecans and 1/4 cup grated Parmesan cheese. BLUE CHEESE AND WALNUT: Drizzle 1/4 cup olive oil over dough. total carbohydrate 24 g. saturated fat 3g. press nuts into dough. press nuts into dough. Nutrition Information Nutrition information per serving: Onion and Herb: (1/12 of recipe): calories 189. sodium 183mg. protein 6g. protein 4 g. total fat 9 g. sodium 105 mg. saturated fat 2 g. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup crumbled blue cheese. sodium 140 mg. total carbohydrate 24 g. dietary fiber 1 g. cholesterol 22mg. dietary fiber 1 g. saturated fat 1 g. . protein 5 g. total fat 15g.

Place on greased baking sheet. Melt remaining butter. Roll each piece to 30-inch rope. and 1/4 cup butter until very warm (120 to 130oF). Cover. draft-free place until doubled in size. thyme. brush over loaf. wrap ends around knot.Garden Herb Loaf Makes 1 loaf. Bake at 375oF for 30 to 35 minutes or until done. about 4 to 6 minutes. and rosemary. and Rosemary. optional Directions In large bowl. about 20 to 40 minutes. covering with foil during last 10 minutes to prevent excess browning. let cool on wire rack. Stir in egg and enough remaining flour to make soft dough. undissolved yeast. Cover. stir into dry ingredients. Remove from sheet. sprinkle with additional marjoram. salt. Knead on lightly floured surface until smooth and elastic. Heat milk. water. let rest on floured surface 10 minutes. . Divide dough into 3 equal pieces. sugar. in opposite directions. and tuck under to make round loaf. combine 1 1/2 cups flour. Tie knot in center of braid. Thyme (leaves). 4 to 4 1/2 cups all-purpose flour 3 tablespoons sugar 2 packages FLEISCHMANN'S QuickRise Yeast 1 1/2 teaspoons salt 3/4 teaspoon Marjoram 3/4 teaspoon Thyme (leaves) 3/4 teaspoon Rosemary 3/4 cup milk 1/2 cup water 1/4 cup plus 1 tablespoon butter or margarine 1 egg Additional Marjoram. thyme. marjoram. If desired. pinch ends to seal. Braid ropes. let rise in warm. and rosemary.

total carbohydrate 29g. protein 5g. dietary fiber 1g. cholesterol 24mg. total fat 5g. saturated fat 3g. sodium 267mg.Nutrition Information Nutrition information per serving (1/16 of recipe): calories 176. .

salt. cholesterol 1mg. Remove from pan. Place. about 6 to 8 minutes. sodium 154mg. Knead on lightly floured surface until smooth and elastic. let rise in warm. 3/4 cup warm water (100 to 110oF) 1 package FLEISCHMANN'S Traditional Yeast 3/4 cup warm milk (100ø to 110øF) 2 tablespoons honey 2 tablespoons vegetable oil 1 teaspoon salt 2 to 2 1/2 cups all-purpose flour 2 cups whole wheat flour Directions Place 1/4 cup warm water in large warm bowl. let rise in warm. honey. . Sprinkle in yeast. Cover. total fat 2g. protein 4g. Remove dough to lightly floured surface. total carbohydrate 27g. about 30 to 45 minutes. warm milk. Add remaining water. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. oil. about 45 to 60 minutes. Nutrition Information Nutrition information per serving (1/16 of recipe): calories 146. Cover. Beginning at short end. dietary fiber 2g. and 1 1/2 cups all-purpose flour. stir until dissolved. draft-free place until doubled in size. roll to 12 x 8-inch rectangle. in greased 9 x 5-inch loaf pan. Place in greased bowl. roll up tightly as for jelly roll. let cool on wire rack. saturated fat 0g. blend well. Pinch seam and ends to seal. Bake at 375oF for 35 minutes or until done. Punch dough down. turning to grease top. draft-free place until doubled in size.Honey Wheat Bread Makes 1 loaf. seam side down.

Top each with prosciutto and cheese. Brush with olive oil. Place on greased baking sheets. until dough is smooth and elastic. make indentations in dough at 1 1/2-inch intervals. Serve immediately. Stir in enough remaining flour to make soft dough. . about 8 to 10 minutes. Cover. With handle of wooden spoon. On lightly floured surface. combine 1 cup flour. Cover. draft-free place until almost doubled in size. let rest on floured surface 10 minutes. form each into smooth ball. chopped and soaked in 1 tablespoon olive oil for about 30 minutes 1 tablespoon dried rosemary 1 teaspoon dried basil leaves Topping 2 tablespoons olive oil 1/2 cup shredded fresh Parmesan cheese (about 2 ounces) 2 ounces or 2 thin slices prosciutto. Roll each ball to 4-inch round. about 1 hour. Bake at 400oF for 18 to 20 minutes or until done. undissolved yeast and salt. rosemary and basil. Add water and oil into dry ingredients. Divide dough into eight equal portions. chopped Directions In large bowl. let rise in warm. knead in tomatoes. dividing evenly.Italian Focaccia Makes 8 (5-inch) flat breads Dough 2 to 2 1/2 cups bread flour 1 package FLEISCHMANN’S QuickRise Yeast 1/2 teaspoon salt 2/3 cup very warm water (120 to 130oF) 1 tablespoon olive oil 2 tablespoons sun-dried tomatoes.

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beat 2 minutes at medium speed of electric mixer. let rise in warm. about 30 to 60 minutes. and butter until very warm (120 to 130oF). combine 2 1/2 cups flour. milk. WHOLEWHEAT BREAD: Replace 1 to 3 cups allpurpose flour with whole wheat flour. and salt. cover kneaded dough and let rest on floured surface 10 minutes. beat 2 minutes at high speed. . Add 1/2 cup flour.) Shape. To bake immediately: Place kneaded dough in greased bowl. undissolved yeast.Master Bread Dough 6 to 6 1/2 cups all-purpose flour 3 tablespoons sugar 2 packages FLEISCHMANN'S Traditional or QuickRise Yeast 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine Directions In large bowl. Cover. scraping bowl occasionally. freeze half or all of dough for later use (see directions below). about 8 to 10 minutes. stir in enough remaining flour to make soft dough. turning to grease top. draft-free place until doubled in size. Knead on lightly floured surface until smooth and elastic. let rise. and bake according to selected preparation. If desired. scraping bowl occasionally. (With QuickRise Yeast. With spoon. Gradually add mixture to dry ingredients. sugar. Heat water.

Bake at 400oF for 25 minutes or until done. roll up tightly as for jelly roll. Bake at 400oF for 30 minutes or until done. let cool on wire rack. roll up tightly as for jelly roll. Place rolls. combine 1 . Cover. 1 teaspoon SPICE ISLANDS Ground Cinnamon. draft-free place until doubled in size. seam side down. Bake at 375øF for 30 minutes or until done. Cover.. Makes 1 dozen rolls. Sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed. brush over braid. Remove from pan. about 30 to 90 minutes. Cut into 12 (1-inch) rolls.LOAF(use 1/2 of dough): Roll doughdough to 12 x 7-inch rectangle. Beginning at short end. let rise in warm. let rise in warm. Powdered Sugar Icing: In small bowl. Makes 1 braid. in greased 9-inch round cake pan. let cool on wire rack. about 1 to 1 1/2 hours. pinch seam to seal. if desired. Place. Cover. braid 3 ropes together. let cool on wire rack. Remove from pan. Remove from pan. let rise in warm. Frost with Powdered Sugar Icing (recipe follows). brush with 2 tablespoons melted butter or margarine. Roll each piece to 16-inch rope. CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15 x 12-inch rectangle. cut sides up. draftfree place until doubled in size. brush with 2 CINNAMON-DATE ROLLS (use 1/2 of dough): Roll dough to 15 x 12-inch rectangle. and 3/4 cup imported chopped or snipped pitted dates. Sprinkle evenly with 2 tablespoons sugar. about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water. HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Pinch seam and ends to seal. Makes 1 loaf. draft-free place until doubled in size. in greased 8 1/2 x 4 1/2-inch loaf pan. pinch ends to seal. On greased baking sheet. Beginning at short end.

. PIZZA (use 1/2 of dough): Grease 1 (14-inch) or 2 (12-inch) round pizza pan(s). Place balls. let rise in warm. Makes 1 (14-inch) or 2 (12-inch) pizza(s). let cool on wire. Cover. Let cool on wire rack. sprinkle with SPICE ISLANDS Sesame Seed or Poppy Seed.x 10inch pan. about 30 to 45 minutes. form into smooth balls. ONION ROLLS Makes 10 rolls. DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces. Bake at 400øF for 15 minutes or until done. sifted. Roll dough and fit into prepared pan(s). Cover. (use 1 / 2 of dough) Divide dough into 10 equal pieces. make indentations in dough at 1 1/2-inch intervals. about 20 to 40 minutes. on large greased baking sheet. With handle of wooden spoon. let rise in warm. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons grated Parmesan cheese. Cover. Sprinkle lightly with salt. draft-free place until doubled in size. Stir until smooth. let rise in warm. Bake at 400øF for 20 to 25 minutes or until done. shape dough into smooth balls. Place balls in greased 8-inch round cake pan. and 1 to 3 tablespoons milk.cup powdered sugar. Bake at 375øF for 20 minutes or until done. about . If desired. Brush dough with 1 1/2 tablespoons olive oil. brush over rolls. Cut into squares. Top as desired. Makes 1 focaccia. Remove from sheet. Roll dough to rectangle and press evenly into pan. Beat 1 egg with 1 tablespoon water. draft-free place until slightly risen. about 2 inches apart. draft-free place until doubled in size. FOCACCIA (use 1/2 of dough): Grease 15.

SOFT HERB BREADSTICKS Makes 1 dozen breadsticks. Bake at 375°F for 25 minutes or until done. cholesterol 3mg. Nutrition information per serving for LOAF. roll to 15-inch ropes. Remove from pan. Sprinkle with 2 tablespoons dried minced onion. it is doubled. cool on wire rack. Sprinkle with herbs or herb blends such as oregano leaves. cool on wire racks. Bake at 400°F for 15 minutes or until done. brush on rolls. *Note that some recipes (breadsticks and pizza) do not need to rise until doubled in size before baking. dill weed. Beat 1 egg with 1 tablespoon water. using all-purpose flour (1/12 of loaf): calories 139. sodium 209mg. protein 4g. *To check dough for double in size. dietary fiber 1g. Cover. Twist each rope several times in opposite directions. cover with foil during the last 5 minutes of baking time to prevent excess browning. switching positions of sheets halfway through baking time for even browning. let rise in warm. draft-free place until risen slightly. If the dents stay. using 1 1/2 cups whole wheat flour (1/12 of loaf): . total carbohydrate 27g. Place on two greased baking sheets. Italian herb seasoning or fines herbs. Lightly beat 1 egg white. saturated fat 1g.30 to 60 minutes. if desired. Nutrition Information Nutrition information per serving for LOAF. brush on breadsticks. (use 1 / 2 of dough) Divide dough into 12 equal pieces. total fat 1g. about 10 to 20 minutes. Remove from sheets. press the tips of two fingers lightly and quickly 1/2-inch into dough.

sodium 229mg. protein 4g. Nutrition information per serving for CINNAMONDATE ROLLS. cholesterol 21mg. protein 4g. saturated fat 1g. total carbohydrate 26g. total carbohydrate 37g. Nutrition information per serving for CINNAMONDATE ROLLS. cholesterol 8mg. using all-purpose flour (1/12 of braid): calories 149. dietary fiber 2g. dietary fiber 3g. cholesterol 4mg. total fat 4g. using 1 1/2 cups whole wheat flour (1/12 of focaccia): calories 155. saturated fat 1g. total fat 4g. using all-purpose flour (1 roll): calories 195. total carbohydrate 27g. saturated fat 1g. protein 4g. sodium 214mg.calories 136. total fat 3g. total carbohydrate 27g. sodium 229mg. Nutrition information per serving for DINNER . saturated fat 1g. total fat 2g. total fat 2g. total fat 4g. protein 4g. sodium 214mg. Nutrition information per serving for HEARTH BRAID. Nutrition information per serving for FOCACCIA. protein 4g. dietary fiber 2g. total fat 2g. saturated fat 2g. cholesterol 3mg. using 1 1/2 cups whole wheat flour (1 roll): calories 212. dietary fiber 1g. Nutrition information per serving for FOCACCIA. sodium 209mg. cholesterol 8mg. dietary fiber 2g. protein 5g. dietary fiber 1g. using all-purpose flour (1/12 of focaccia): calories 158. cholesterol 21mg. protein 5g. sodium 324mg. sodium 324mg. Nutrition information per serving for HEARTH BRAID. dietary fiber 2g. saturated fat 1g. total carbohydrate 26g. using 1 1/2 cups whole wheat flour (1/12 of braid): calories 146. cholesterol 4mg. total carbohydrate 42g. saturated fat 2g. total carbohydrate 27g.

Pan De Pueblo
(Basic Long Loaf) Makes 2 loaves 1 1/4 cups warm water (100 to 110oF) 1 package FLEISCHMANN’S Traditional Yeast 2 teaspoons coarse salt 3 1/4 cups all-purpose flour Cornmeal 1 egg white, lightly beaten with 1 teaspoon water Directions Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining 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 1/2 hours. Punch dough down. Remove dough to lightly floured surface; divide into 2 equal portions. Roll each piece into 20 x 5-inch oblong. Starting with long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down and diagonally, on a baking sheet that has been sprinkled with cornmeal. Slit the tops several times diagonally with a sharp knife. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 450oF for 5 minutes with a pan of water on the oven floor. Remove the pan of water and continue baking the bread 5 minutes more. Brush bread with egg white mixture. Bake an additional 5 to 10 minutes or until brown and crusty.

Remove from sheets; cool on wire racks. Nutrition Information Nutrition Information Per Serving (1/24 of recipe): calories 70; total fat 0g; saturated fat 0g; cholesterol 0mg; sodium 200mg; total carbohydrate 14g; dietary fiber less than 1g; protein 2g

Raisin Bread
Makes 2 loaves. 1 cup warm water (100ø to 110oF)* 2 packages FLEISCHMANN'S Traditional Yeast 1/2 cup sugar 3/4 teaspoon salt 1/2 cup butter or margarine, softened 5 to 5 1/2 cups all-purpose flour 2 eggs 1/3 cup cooked mashed potatoes, at room temperature** 2 cups raisins Directions Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt, butter, and 2 cups flour; blend well. Stir in eggs, mashed potatoes, raisins, 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 1 hour. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12 x 7-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 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350oF for 35 minutes or until done. Remove from pans; let cool on wire racks. *Use tap water or water reserved from boiling potatoes. **To use instant potatoes: Stir together 1/3 cup

sodium 129mg. saturated fat 3g. . dietary fiber 1g. Let cool to room temperature. total carbohydrate 35g. Nutrition Information Nutrition information per serving (1/24 of recipe): calories 198. protein 4g. cholesterol 28mg.boiling water and 1/4 cup instant potato flakes or buds. total fat 5g.

dietary fiber 1g. Remove from pan. Add butter and egg. process 5 to 10 seconds to combine. Roll dough to 12 x 7-inch rectangle. in greased 8 1/2 x 4 1/2-inch loaf pan. let rest on floured surface 10 minutes. Cover.Rich White Bread (Food Processor recipe) Makes 1 loaf. Bake at 375oF for 30 minutes or until done. roll up tightly as for jelly roll. then slowly pour warm water through feed tube just until dough forms a ball. Begin processing. total carbohydrate 27g. protein 4g. let rise in warm. . Cover. saturated fat 2g. Continue processing for 60 seconds to knead dough. draft-free place until doubled in size. Add flour. Nutrition Information Nutrition information per serving (1/12 of recipe): calories 159. Carefully remove dough from processor bowl to lightly floured surface. seam side down. sugar. and salt. let cool on wire rack. total fat 4g. cholesterol 25mg. cut into pieces 1 egg 3/4 cup warm water (105 to 115oF) Directions Insert metal blade in food processor bowl. undissolved yeast. 3 2 1 1 3 cups all-purpose flour tablespoons sugar package FLEISCHMANN'S QuickRise Yeast 1/4 teaspoons salt tablespoons butter or margarine. Pinch seam and ends to seal. sodium 280mg. about 30 to 45 minutes. about 10 to 15 seconds (all water may not be needed). Place. Beginning at short end.

milk. roll up tightly as for jelly roll. saturated fat 0. Pinch seams and ends to seal. scraping bowl occasionally. Divide dough in half. cool on wire rack. . seam sides down.Top-Choice White Bread Makes 2 loaves 5 1/2 to 6 cups all-purpose flour 3 tablespoons sugar 2 packages FLEISCHMANN’S QuickRise Yeast 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine Directions In large bowl. draft free place until doubled in size.5g. combine 2 cups flour. Place. in greased 8 ½ x 4 ½-inch loaf pans. Stir in 1 cup flour. Cover. Cover.5g. total fat 1. and butter until very warm (120 to 130oF). undissolved yeast. Roll each half to 12 x 7-inch rectangle. Heat water. sugar. Beginning at short end of each rectangle. To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour. Knead on lightly floured surface until smooth and elastic. about 45 minutes. stir into dry ingredients. beat at high speed for 2 minutes. Remove from pans. Nutrition Information Nutrition Information per serving (1/24 of recipe): calories 120. scraping bowl occasionally. and salt. Stir in enough remaining flour to make soft dough. about 8 to 10 minutes. let rest 10 minutes. Beat 2 minutes at medium speed of electric mixer. Bake at 400oF for 25 to 30 minutes or until done. let rise in warm.

dietary fiber less than 1g. total carbohydrate 24g. sodium 210mg. protein 3g .cholesterol 5mg.

Or. let rise in warm. sodium 704mg. bake in hot.World Class Waffles Makes 4 round waffles. Stir down batter. 2 1/4 cups all-purpose flour 3 tablespoons sugar 1 package FLEISCHMANN'S QuickRise Yeast 3/4 teaspoon salt 2 cups warm milk (105 to 115oF) 3 eggs 1/3 cup butter or margarine. total carbohydrate 70g. dietary fiber 2g. . greased waffle iron until steaming stops and waffles are golden brown. melted 2 teaspoons SPICE ISLANDS Pure Vanilla Extract Directions In large bowl. combine all ingredients in order listed. Cover. cover and refrigerate overnight. about 1 hour. mix just until blended. saturated fat 12g. total fat 22g. cholesterol 209mg. draft-free place until doubled. using QuickRise Yeast (1/4 of recipe): calories 558. if desired. protein 17g. Nutrition Information Nutrition information per serving for PLAIN WAFFLE. Serve immediately with your favorite toppings.

Heat water. Brush with melted butter. Gradually add to dry ingredients. undissolved yeast. about 45 minutes to 1 hour.You Are Special Bread Makes 1 loaf 2 2 1 2 2 1 1 1 1 1 1 1 2 1 cups all-purpose flour tablespoons sugar envelope FLEISCHMANN’S RapidRise Yeast teaspoons instant minced onions teaspoons dill seed teaspoon salt / 4 teaspoon baking soda / 4 cup water cup cream-style cottage cheese tablespoon butter or margarine egg. Add egg. sugar. salt. Beat 2 minutes at medium speed of electric mixer. cottage cheese. combine 2/3 cup flour. dill seed. large / 4 cup shredded mozzarella cheese teaspoons butter or margarine. Bake at 375oF for 35 minutes or until done. scraping bowl occasionally. Cover. optional Directions In a large bowl. beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. mozzarella cheese. . melted / 4 teaspoon coarse salt. let rest 10 minutes. Remove from casserole to wire rack. if desired. smooth top with floured hands. sprinkle with coarse salt. draft-free place until doubled in size. Cover. and 1 tablespoon butter until very warm (120o to 130oF). and 1 cup flour. and baking soda. Turn batter into greased 1 1 / 2-quart casserole. let rise in warm. minced onions.

100% Whole Wheat Bread Makes 2 loaves. stir in enough remaining flour to make soft dough. beat 2 minutes at high speed. draft-free place until doubled in size. Remove from pans. Roll each half to 12 x 7-inch rectangle. scraping bowl occasionally. Add 1 cup flour. Pinch seams and ends to seal. divide dough in half. combine 3 1/2 cups flour. Bake at 375oF for 35 to 45 minutes or until done. about 30 to 60 minutes. Gradually add to dry ingredients. . let rise in warm. honey. cover kneaded dough and let rest on floured surface 10 minutes. milk. undissolved yeast. and oil until very warm (120o to 130oF). Knead on lightly floured surface until smooth and elastic. Place in greased bowl. beat 2 minutes at medium speed of electric mixer. scraping bowl occasionally. seam sides down. in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover. let rise in warm. Place. turning to grease top. Cover. let cool on wire racks. Remove dough to lightly floured surface. (With QuickRise Yeast. 8 to 8 1/2 cups whole wheat flour 2 packages FLEISCHMANN'S Traditional or QuickRise Yeast 2 1/2 teaspoons salt 1 1/2 cups water 1 1/2 cups milk 1/4 cup honey 1/4 cup vegetable oil Directions In large bowl. Proceed with recipe. about 45 to 60 minutes. about 6 to 8 minutes.) Punch dough down. draft-free place until doubled in size. roll up tightly as for jelly roll. Heat water. With spoon. Beginning at short end of each rectangle. and salt.

dietary fiber 4g. saturated fat 0g.Nutrition Information Nutrition information per serving (1/32 of recipe): calories 136. . sodium 191mg. cholesterol 1mg. total fat 3g. total carbohydrate 25g. protein 5g.

sugar. knead until smooth and elastic. Place shaped bagels on greased baking sheet. Punch dough down. Lower heat. drop bagels into water. Let rest 10 minutes. Sprinkle in yeast. Beat 2 minutes at medium speed of electric mixer. Cut dough into 12 equal pieces. Add 1/2 cup flour and beat at high speed 2 minutes. turning to grease top. dissolve 1 tablespoon sugar and 2 teaspoons salt in 2 quarts boiling water. Remove from refrigerator and allow shaped dough to warm to room temperature. Turn out onto lightly floured surface. draft-free place. 8 to 10 minutes. Place in greased bowl. salt and 1 1/2 cups flour. stir until dissolved. about 40 minutes. let rise in warm. scraping dough occasionally.Bagels Makes 12 bagels 1 2 1 1 4 1 2 2 1/2 cups warm water (100 to 110oF) packages FLEISCHMANN’S Traditional Yeast tablespoon sugar tablespoon salt to 4 1/2 cups bread flour tablespoon sugar teaspoons salt quarts boiling water Directions Place 1/2 cup warm water in large warm bowl. Add remaining water. cover tightly with plastic wrap and refrigerate 4 to 24 hours. Stir in enough remaining flour to make a stiff dough. one at . about 30 minutes. Dough will not be doubled in size. Poke your thumb through the center. In a deep pan. twirl to enlarge the hole until it is about 1 1/2 inches in diameter. Form each piece into a smooth ball by gently kneading. Cover. Turn out onto lightly floured board.

caraway or poppy seeds if desired. Sprinkle with coarse salt. place on towel to absorb excess moisture. Remove from baking sheet and cool on wire rack. turn. Place on greased baking sheet. . Simmer 30 seconds. sesame.a time. Remove with slotted spoon. Bake at 425oF for 25 to 30 minutes or until done. and simmer another 30 seconds. Do not crowd. Mix egg white and 1 tablespoon water. brush on bagels.

Bran and Whole Oats – Recipe has Three Times the Fiber Content of White Bread Butter. lightly beaten Wheat germ or oats. old-fashioned or quick-cooking 1/3 cup wheat germ 1/3 cup unprocessed bran 4 to 4-1/2 cups all-purpose flour 1 cup whole wheat flour 1/4 cup barley flour 1/2 cup packed brown sugar 2 envelopes Fleischmann’s QuickRise Yeast 2 teaspoons salt 1 large egg 1 egg.Five-Grain Bread Wheat Germ. for topping . Yogurt and Egg Add Richness and Improve Crumb Texture Makes Two Loaves 1 cup water 1 (8-ounce) cup plain yogurt 1/4 cup butter or margarine 1/2 cup oats.

Set aside until cooled to very warm (120o to 130oF). wheat germ and bran. about 30 minutes. sprinkle with wheat germ or oats. undissolved yeast. let rise in warm. scraping bowl occasionally. Beat 2 minutes at medium speed of electric mixer. With sharp knife. make 3 diagonal slashes. Divide dough in half. Brush with beaten egg.5 g Cholesterol: 15 mg Sodium: 220 mg Carbohydrates: 30 g Dietary Fiber: 3 g Sugars: 5 g . let rest 10 minutes. Stir in oats. In a large bowl. 1/4inch deep. Cover. Cover. Nutrition Information Per Serving Serving Size: one slice (1/24 of recipe) Serving Weight: 57 grams (2 ounces) Calories: 170 Total Fat: 3 g Saturated Fat: 1. about 8 to 10 minutes. on each loaf. Add 1 egg and 1 cup all-purpose flour. about 1 hour. yogurt and butter to boiling. sugar. seam sides down. Knead on lightly greased surface until smooth and elastic. cool on wire rack. Bake at 375oF for 40 minutes or until done. Pinch seams and ends to seal. and barley flour. Remove from pans. in 2 greased 8-1/2 x 4-1/2-inch loaf pans. and salt. whole wheat flour. Place. Stir in cooled bran mixture. Beginning from short ends. combine 1–1/3 cups all-purpose flour. roll each to 12x7-inch rectangle. beat 2 minutes at high speed. roll up tightly as for jelly roll. draft-free place until doubled in size. Stir in enough remaining flour to make a soft dough.Directions Heat water.

Protein: 5 g .

Knead on a lightly floured surface until smooth and elastic. ¾ cup water 1 package FLEISCHMANN’S Traditional Active Dry Yeast ¾ cup warm milk 2 tablespoons honey 2 tablespoons vegetable oil 2 cups all purpose flour 2 cups whole wheat bread flour 1 teaspoon salt 2 tablespoons each poppy seeds. and divide into 12 equal portions. It can be served with soups and other dishes or on its own as a healthy snack. let cool on a wire racks. Shape into ropes about 25 cm long. Sprinkle the yeast over warm water in a small bowl. Cover. In a large bowl. so I wanted to incorporate poppy seeds into a bread. Remove from pan. about 1 hour.Honey Nutty Knots Poppy seeds are a family favourite. Cover. Punch down dough. turning to grease top. Incorporating the flavour of the seeds with that of whole wheat and nuts resulted in a hearty roll featuring a hint of sweetness. let rise in a wram draft-free place until doubled in size. the whole wheat flour and the salt. Stir until yeast is dissolved. Tie a knot in each rope and pinch and tuck the ends under. about 6-8 minutes. mix 1 cup of allpurpose flour. let rise in a warm draft-free place until doubled in size. Add enough of the remaining all-purpose flour to make a soft dough. . Bake at 375° F for about 30 minutes or until done. Roll out dough to 1" thick and sprinkle with nuts and seeds. Stir yeast mixture and warm liquids into flour mixture. ground almonds and crushed walnuts Directions Warm water to 105° – 115° F. Roll up the dough and knead a few times in order to disperse evenly. Place in a greased bowl. Place on a greased baking sheet. Warm milk. honey and vegetable oil to 105° – 115° F.

Pestilio Bread (Whole Wheat Sun Dried Tomato. Mix with tomatoes. about 6-8 minutes. Knead on lightly floured surface until smooth and elastic. Stir into dry ingredients. until slightly brown. basil and olive oil. Spread the artichoke mixture evenly and roll tightly like a jelly roll. chopped 5 sun dried tomatoes. let rest for 10 minutes. Cover on floured surface. chopped 2 tablespoons olive oil 1 egg. Alternatively. Roll dough into a rectangle. Reserve 1 tablespoon of artichoke for garnish. dry or 1/4 cup fresh. beaten Directions Mix 2 cups of flour with yeast and salt. Heat liquids to very warm (120° -130° F or 50° -55° C). Add enough of the rest of the flour to form a soft dough. Roast the rest in the oven on broil for 7-8 minutes. finely chopped 1 tablespoon basil. Basil and Artichoke Heart) (Makes 1 loaf) 3 ¾ to 4 ¼ cups whole wheat or white bread flour 1package (8 grams each) FLEISCHMANN'S Quick-Rise Instant Yeast 1 tsp salt ¾ cup water ¾ cup milk 2 tablespoons honey 2 tablespoons olive oil 1 can (398 ml) artichoke hearts. drained. you may want to place it on a greased cookie sheet and only spread the filling down the centre and cut one inch strips down each side that you fold over towards the centre to . The narrower ends should be as wide as the length of your loaf pan.

Bake at 375 F for approximately 45 minutes or until done.resemble a braid. Cover. Brush with egg wash and sprinkle with reserved artichoke. let rise in a warm draftfree place until doubled in size. .

I am also interested in the social and ecological impacts of food choices. let cool on wire racks.Super-Vegetarian Snack Bread I am a Nutrition Science student with a goal of pursuing graduate studies in Health and Disease with relation to Nutrition. 2 cups all-purpose flour 1-1 ½ cups stone ground whole wheat 1 package (8 g) FLEISCHMANN’S Traditional Dry Yeast 1 tsp salt 1 cup soymilk ¼ cup water 2 tablespoons honey 1 tablespoon vegetable oil ¾ cup trail mix (mixed dried fruits and nuts) Directions In a large bowl. Place in oiled pan. and oil to very warm (120° -130° F or 50° -55° C). gently knead in trail mix. Cover. water. form into a loaf shape to fit an 8 x 4-inch loaf pan. Stir in enough stone ground flour to make a soft dough. For this project I attempted to make a recipe that was nutritious and reflective of modern. Heat milk. about 45 to 60 minutes. Cover. At this point. let rise in a warm draft-free place until doubled in size. about 6-8 minutes. . Brush ball of dough with oil. yeast and salt. about 45 to 60 minutes. combine all-purpose flour. Bake at 375° F/190° C for 45 minutes or until done. Remove from pan. beat for 2 minutes at medium speed of electric mixer. Stir into dry ingredients. scraping bowl occasionally. Knead on lightly floured surface until smooth and elastic. earth-friendly diets. Cover with foil halfway to prevent excessive browning. honey. Punch down dough. let rise again until doubled in size.

protein 5g . total carbohydrate 28g.Nutrition Information Nutrition information per serving (1/15 of recipe): calories 184. dietary fibre 3g. total fat 6g.

Beat 2 minutes at medium speed of electric mixer. milk. Cover. Place. Heat water. stir into dry ingredients. roll up tightly as for jelly roll. scraping bowl occasionally. roll each half to 12 x 7-inch rectangle.Beginners White Bread Makes 2 loaves 5 1/2 to 6 cups all-purpose flour 3 tablespoons sugar 2 envelopes FLEISCHMANN’S QuickRise Yeast 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoonsbutter or margarine Directions In a large bowl. combine 2 cups flour. beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. draft free place until doubled in size. and butter until very warm (120 to 130oF). Pinch seams and ends to seal. cool on wire rack. let rest 10 minutes. . Divide dough in half. Remove from pans. undissolved yeast. Bake at 400oF for 25 to 30 minutes or until done. about 45 minutes. and salt. let rise in warm. seam sides down. Cover. about 8 to 10 minutes. scraping bowl occasionally. Add 1 cup flour. in greased 8 1/2 x 4 1/2-inch loaf pans. Knead on lightly floured surface until smooth and elastic. sugar. To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour. Beginning at short end of each rectangle.

dietary fiber 1g. Bake at 375oF for 30 to 35 minutes or until done. protein 6g. stir into dry ingredients. pinch ends to seal. Heat water and milk until very warm (120 to 130oF). about 30 to 45 minutes.Golden Cheddar Loaf Makes 1 loaf. let rest on floured surface 10 minutes. Stir in enough remaining flour to make soft dough. Brush loaf with egg white mixture. and salt. roll each piece to 14-inch rope. Place dough in greased 8 1/2 x 4 1/2-inch loaf pan. Divide dough into 3 equal pieces. 3 1/2 to 4 cups all-purpose flour 2 tablespoons sugar 1 package FLEISCHMANN'S QuickRise Yeast 1 teaspoon salt 1 cup water 1/3 cup milk 1 1/2 cups (6 ounces) grated sharp Cheddar cheese 1 egg white. Knead in cheese. let cool on wire rack. combine 1 1/2 cups flour. Knead on lightly floured surface until smooth and elastic. total fat 4g. Braid ropes. . sodium 219mg. Cover. about 6 to 8 minutes. total carbohydrate 24g. cholesterol 12mg. Nutrition Information Nutrition information per serving (1/16 of recipe): calories 161. sugar. Remove from pan. saturated fat 2g. Cover. draft-free place until doubled in size. let rise in warm. lightly beaten with 1 tablespoon water Directions In large bowl. undissolved yeast.

let rise in warm. Stir in walnuts and enough remaining flour to make a soft dough. Beginning at short end. Pinch seam and ends to seal. Knead on lightly greased surface until smooth and elastic. roll up tightly as for jelly roll. oats. combine 1 cup flour. about 1 hour. Place. Cover. Cover. undissolved yeast and salt. seam side down. Heat water and butter until very warm (120o to 130oF). Roll dough to 12 x 8-inch rectangle. draft-free place until doubled in size. sugar. Gradually add to flour mixture. scraping bowl occasionally. let rest 10 minutes. . Beat 2 minutes at medium speed of electric mixer. toasted* 1/4 cup firmly packed brown sugar 1 envelope Fleischmann’s QuickRise Yeast 1 teaspoon salt 1-1/4 cups water 2 tablespoons butter or margarine 3/4 cup chopped walnuts. Firm and a little Springy Makes 1 loaf 3 to 3-1/2 cups all-purpose flour 1/2 cup quick-cooking oats. in greased 9 x 5-inch loaf pan.Hearty Oat and Walnut Bread Packed with Walnut Pieces – the Mild Crunch and Woody Flavour of Walnuts in Every Bite Dense Crumb Slices Easily Because it’s Moist. about 8 to 10 minutes. toasted Directions In a large bowl.

5 g Cholesterol: 5 mg Sodium: 220 mg Carbohydrates: 34 g Dietary Fiber: 2 g Sugars: 5 g Protein: 5 g . Nutrition Information Serving size: 1/12 of recipe Serving weight: 85 grams (3 ounces) Calories: 220 Total fat: 7 g Saturated fat: 1. Remove from pan. * To toast oats: Spread oats in thin layer in shallow baking pan. Bake at 350oF for 10 to 15 minutes or until light golden brown. stirring often.Bake at 375oF for 35 to 40 minutes or until done. cool on wire rack.

Repeat with remaining ropes. pinching ends to join each new twist. Cover. Divide dough into 20 equal pieces. Gradually add to dry ingredients. let rest 10 minutes. Makes 1 large beehive. and salt. and butter until very warm (120 to 130oF). Bake at 375oF for 25 to 30 minutes or until done. Cover. Heat water. wrap twists around bowl. Add eggs and 1 cup flour. . Heavily grease the outside of bowl. Beat 2 minutes at medium speed of electric mixer. draft-free place until puffy. Invert a 2 1/2-quart ovenproof mixing bowl onto a greased baking sheet. Brush dough with Egg Glaze. about 8 to 10 minutes. 6 2/3 cups all-purpose flour 2 envelopes FLEISCHMANN'S QuickRise Yeast 1 1/2 teaspoons salt 1 1/4 cups water 1/2 cup honey 1/2 cup butter or margarine 2 eggs. Knead on lightly floured surface until smooth and elastic. large Egg Glaze (recipe follows) Honey Butter (recipe follows) Directions In a large bowl. beat 2 minutes at high speed. Continue wrapping twists until entire bowl is covered. Starting at rim of bowl. Stir in enough remaining flour to make a soft dough. Twist 2 ropes together.Hollow Honey Beehive Bread A Hollow Dome of Braided Bread Towering up to Eight Inches… Consists of 10 Braided "Ropes" and Glazed in Honey Butter. scraping bowl occasionally. let rise in warm. to prevent excessive browning. honey. roll each piece to 20-inch ropes. about 30 minutes. combine 2 cups flour. pinch ends to seal. Shield with foil if necessary. undissolved yeast.

about 2 to 3 feet. combine 1/2 cup butter or margarine. Honey Butter: In a bowl. let cool on bowl for 15 minutes. Carefully remove hive from bowl. Egg Glaze: In a small bowl. Serve with Honey Butter. Place ball on wire rack. Crumple a large piece of foil. softened. combine 1 egg. Stir until well blended. into a loose ball with the same diameter and depth of bowl. place over ball to complete cooling. 2 tablespoons honey. large and 1 tablespoon water. Nutrition Information Nutrition information per serving: Serving size: slice (1/24 of recipe) Calories: 230 Total fat: 9g Saturated fat: 5g Cholesterol: 45mg Sodium: 160mg Carbohydrates: 34g Dietary Fiber: 1g Protein: 5g . Stir until well blended. and 1 teaspoon freshly grated lemon peel.Remove from oven.

scraping bowl occasionally. about 8 to 10 minutes. honey. draft-free place until doubled in size. Stir in enough remaining flour to make a soft dough. let rise in warm. Brush top with beaten egg and water. Cover. Knead on lightly oiled surface until smooth and elastic. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Soft and Chewy Crumb. side by side.Honey Whole Wheat Loaf (Conventional Oven Recipe) Features a Tender. and salt. undissolved yeast. Nutrition Information Serving size: 1/12 of recipe . water. Heat milk. Add egg and 1/2 cup all-purpose flour. Bake at 375oF for 35 to 40 minutes or until done. Remove from pan. beat 2 minutes at high speed. about 1 hour. and a Perfect Crust Make any Ordinary Sandwich Special Makes 1 loaf 1-1/2 to 2 cups all-purpose flour 1-1/2 cups whole wheat flour 1 envelope Fleischmann’s QuickRise Yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 3 tablespoons honey 2 tablespoons butter or margarine 1 large egg 1 egg (beaten with 1 tablespoon of water) Directions In a large bowl. combine 1/2 cup all-purpose flour. Divide dough into 3 equal pieces. form each into a smooth ball. and butter until very warm (120o to 130oF). let rest 10 minutes. Place. whole wheat flour. in greased 8-1/2 x 4-1/2-inch loaf pan. Cover. cool wire rack.

Serving weight: 2.5 g Cholesterol: 25 mg Sodium: 230 mg Carbohydrates: 30 g Dietary Fiber: 2 g Sugars: 5 g Protein: 5 g .2 ounces Calories: 160 Total fat: 3 g Saturated fat: 1.

cholesterol 0mg. about 20 to 40 minutes. optional Directions Place 1/2 cup warm water in large warm bowl. if desired. Cover. Add remaining water. Nutrition Information Nutrition information per serving (1/24 of recipe): calories 102. Cover. protein 3g. sodium 196mg. Stir in enough remaining flour to make soft dough. Remove from sheet. saturated fat 0g. Lightly dust loaves with additional flour. Roll each half to 12inch circle. With sharp knife. Place in greased bowl. Bake at 400oF for 25 minutes or until done. Sprinkle in yeast. Punch dough down. on large greased baking sheet. blend well. Pinch seams and ends to seal. draft-free place until doubled in size. and 2 cups flour. seam sides down. Roll up each circle tightly as for jelly roll to make loaf. Remove dough to lightly floured surface. make 3 or 4 diagonal slashes (1/4 inch deep) across top of each loaf. about 6 to 8 minutes. taper ends by gently rolling back and forth. about 20 to 40 minutes. let rise in warm. let rise in warm place until doubled in size. total carbohydrate 21g. stir until dissolved. Place loaves. turning to grease top. let cool on wire rack.Italian Bread Makes 2 loaves. Knead on lightly floured surface until smooth and elastic. . salt. divide in half. total fat 0g. 1 3/4 cups warm water (100 to 110oF) 2 packages FLEISCHMANN'S Traditional Yeast 2 teaspoons salt 5 to 5 1/2 cups all-purpose flour Additional flour. dietary fiber 1g.

.

combine 3 cups all-purpose flour. Form each into smooth ball. Proceed with recipe. and salt. and enough remaining all-purpose flour to make soft dough. honey. draft-free place until doubled in size. Bake at 375oF for 45 minutes or until done. (With QuickRise Yeast. Beat 2 minutes at high speed. Remove dough to lightly floured surface. With spoon. covering with foil during last 15 minutes to prevent excess browning. undissolved yeast.) Punch dough down. stir in whole wheat flour. turning to grease top. scraping bowl occasionally. Grease 2 (8 1/2 x 4 1/2inch) loaf pans. about 30 to 45 minutes. Gradually add to dry ingredients. water. cover kneaded dough and let rest on floured surface 10 minutes. divide into 6 equal pieces. draft-free place until doubled in size. and oil until very warm (120 to 130oF). let rise in warm. Cover. orange peel. let cool on . about 30 to 45 minutes. Cover. Knead on lightly floured surface until smooth and elastic. 3 1/2 to 4 1/2 cups all-purpose flour 2 packages FLEISCHMANN'S Traditional or QuickRise Yeast 1 tablespoon grated orange peel 1 1/2 teaspoons salt 2 cups milk 1/2 cup water 1/3 cup honey 1/4 cup vegetable oil 3 1/2 cups whole wheat flour 1 1/2 cups chopped walnuts. beat 2 minutes at medium speed of electric mixer. Place in greased bowl. walnuts. Remove from pans. about 6 to 8 minutes. let rise in warm.Nutty Orange Wheat Bread Makes 2 loaves. Heat milk. toasted Directions In large bowl. Place 3 balls in each pan.

wire rack. protein 5g. Nutrition Information Nutrition information per serving (1/32 of recipe): calories 173. saturated fat 1g. . total carbohydrate 26g. sodium 119mg. cholesterol 1mg. dietary fiber 2g. total fat 6g.

Onion-Poppy Seed Twist Makes 1 loaf. Cover. Stir in egg and enough remaining flour to make soft dough. stir into dry ingredients. Set aside. Dough 2 1/2 to 3 cups all-purpose flour 3 tablespoons sugar 1 package FLEISCHMANN'S QuickRise Yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 3 tablespoons butter or margarine. on greased large baking sheet. about 4 to 6 minutes. sugar. water and butter until very warm (120 to 130oF). mix well. cut lengthwise into two strips. Heat milk. Roll dough to 14 x 10-inch rectangle. let rest 10 minutes. combine 1 cup flour. Cover. Bring up sides to enclose filling. To make filling: In small bowl. pinching seam and ends to seal. undissolved yeast and salt. let rise in warm. pinch ends to join. melted 2 tablespoons Poppy Seed 1/8 teaspoon salt Topping 1 egg 1 tablespoon water Additional Poppy Seed Directions To make dough: In large bowl. Spoon half the filling down center of each. combine filling ingredients. draft- . side by side. Knead on lightly floured surface until smooth and elastic. Twist ropes together. cut up 1 egg Filling 1 cup finely chopped yellow onion 2 tablespoons butter or margarine. arrange ropes. With seam sides down.

saturated fat 3g. dietary fiber 2g.free place until doubled in size. cool on wire rack. sodium 283mg. Nutrition Information Nutrition information per serving (1/12 of recipe): calories 192. cholesterol 40mg. Sprinkle with poppy seed. total fat 7g. beat together egg and water. Bake at 375oF for 25 to 30 minutes or until done. brush onto top of dough. total carbohydrate 28g. In small bowl. protein 5g . Remove from pan. about 20 to 30 minutes.

Parmesan cheese. parsley. let rise in warm. seam sides down. Add remaining water. draft-free place until almost doubled in size. about 45 to 60 minutes. Knead on lightly floured surface until smooth and elastic. Taper ends by gently rolling back and forth. Punch dough down. and garlic. Place loaves. Remove dough to lightly floured surface. 2 cups warm water (100 to 110oF) 1 package FLEISCHMANN'S Traditional Yeast 1/3 cup plus 2 tablespoons olive oil 2 teaspoons salt 6 to 6 1/2 cups all-purpose flour 1 cup finely chopped fresh parsley 2/3 cup grated Parmesan cheese 2 tablespoons Sweet Basil 1 to 2 cloves garlic. Place in greased bowl. 2 tablespoons oil. basil. set aside. minced Cornmeal 1 egg white. salt. roll up tightly as for jelly roll. Pinch seams and ends to seal. divide in half.Pesto French Bread Makes 2 loaves. stir until dissolved. Sprinkle in yeast. Beginning at long end of each. turning to grease top. let rise in warm. Brush egg white . and 2 cups flour. combine remaining oil. Spread each with half of basil mixture to within 1/2 inch of edges. Cover. draft-free place until doubled in size. In small bowl. Cover. make one lengthwise cut (1/8 inch deep) on top of each loaf to within 1 inch of ends. beaten with 1 tablespoon water Directions Place 1/4 cup warm water in large warm bowl. Stir in enough remaining flour to make soft dough. about 6 to 8 minutes. Roll each half to 15 x 12-inch rectangle. about 30 to 45 minutes. With sharp knife. blend well. on large greased baking sheet sprinkled with cornmeal.

total carbohydrate 26g. cholesterol 2mg. . Remove from sheet. let cool on wire racks.mixture on loaves. dietary fiber 1g. protein 5g. saturated fat 1g. total fat 5g. Nutrition Information Nutrition information per serving (1/24 of recipe): calories 172. Bake at 400oF for 25 to 30 minutes or until done. sodium 148mg.

Stir in egg. and herbs. optional Directions Cut the top off of the head of garlic. roasted garlic and Parmesan cheese.Roasted Garlic Pesto Loaf (Wing-Yee Fung) Roasted garlic provides a mellow flavour to this bread. water and 2 tbsp butter until very warm (120° to 130° F or 50° to 55° C). Squeeze garlic cloves out of their skin and mash until smooth. In a large bowl. salt. stir into dry ingredients. Place on a piece of foil and drizzle olive oil over garlic. Cover: let rest on floured surface for 10 minutes. Divide dough into 3 equal pieces. about 8-10 minutes. Set aside. Stir in enough remaining flour to make a soft dough. yeast. Knead on lightly floured surface until smooth and elastic. Let cool for 10 minutes. Also contributing to its flavour is the addition of Parmesan cheese. Roll each piece . basil. and a hint of marjoram for a touch of sweetness. or 2 ½ tbsp chopped fresh basil ½ tsp marjoram ¾ cup milk ½ cup water ½ cup grated Parmesan cheese 2 tbsp plus one tbsp butter 1 egg Additional sweet basil or marjoram and Parmesan cheese. Wrap up the foil around garlic and place in a preheated 375° F oven and bake for 45-60 minutes until garlic cloves are soft. sugar. 1 head garlic 1 tsp olive oil 3 ½ cups of bread or all-purpose flour 3 tbsp granulated sugar 2 pkgs (8 grams each) FLEISCHMANN’S Quick-Rise Instant Yeast 1 ¼ tsp salt 1 ½ tsp dried sweet basil. combine 1 ½ cup flour. Heat milk.

Melt remaining butter and brush over loaf. Bake at 375° F for 35-45 minutes or until done. let cool on wire racks. Braid ropes. pinch each end to seal. Cover. covering with foil during last 15 minutes to prevent excessive browning. Tie a knot in the centre of the braid. Remove from baking sheet.in to a 30-inch rope. . let rise in a warm. If desired sprinkle with additional herbs and Parmesan cheese. Place on greased baking sheet. draft-free place until doubled in size. about 30-40 minutes. and tuck under to make round loaf. wrap ends around knot in opposite direction.

this bread is perfect for a quick meal with a salad. Modified from Fleischmann’s Yeast Best-Ever Breads Ham ‘N’ Swiss Loaf 3 to 3 ½ cups all-purpose flour 2 pkgs (8 grams each) FLEISCHMANN’S Quick-Rise Instant Yeast 2 tbsp sugar 1 ¼ tsp salt 1 cup water ¼ cup Italian salad dressing 1 small zucchini. sliced lengthwise 1/8th of an inch thick ¼ of a Spanish onion sliced into rings 1/8th of an inch thick 1 small red bell pepper. lightly beaten Salt and pepper to taste .Roasted Vegetable Loaf (Wing-Yee Fung) Recipes in the Fleischmann’s bread book Best-Ever Breads inspired the form of this bread. sliced lengthwise 1/8th of an inch thick 1 small Chinese or Sicilian eggplant. peeled and sliced into 1 inch strips 1 cup goat cheese. roasted. Roasting vegetables gives them a sweeter taste. crumbled ¼ cup fresh basil leaved washed and dried well 1 egg. or feta cheese. Nicely paired with goat cheese.

Grill or broil zucchini. Split the dough into two equal pieces. Drain excess marinade from vegetables. eggplant and onion until tender. Lightly sprinkle with salt and pepper to taste. onion and pepper in Italian salad dressing for 15 minutes. Stir into dry ingredients. let rest on floured surface for 10 minutes. Cover with the fresh basil leaves. about 4 to 6 minutes. make cuts from filling to the dough’s edge at 1-inch intervals along the sides of the filling. Bake at 350° F for 45-55 minutes or until done. Heat water to very warm (120° -130° F or 50° -55° C). let rise in a warm. Roll each piece of dough to 13 x 9 inch rectangle. Put back in the marinade and set aside. Serve warm. Remove from baking sheet. In a large bowl combine 1 ½ cups flour.Directions Marinate zucchini. cover with foil during last 15-20 minutes to prevent excess browning. Alternating sides. draft-free place until doubled in size. Refrigerate leftovers. Cover. Layer the sliced vegetables lengthwise over the middle third of the dough alternating with goat cheese. eggplant. and salt. yeast. Brush loaf with egg. Knead on lightly floured surface until smooth and elastic. Transfer each onto a greased baking sheet. reheat to serve. about 20-40 minutes. . sugar. With a sharp knife. Cover. let cool on wire racks. Add enough of the remaining flour to make soft dough. fold strips at an angle across filling.

and garlic powder. undissolved yeast. Drop into soup sparingly. diamonds. cool on wire rack. circles. Cover. Beat 2 minutes at medium speed of electric mixer. Gradually add to dry ingredients. salt. Add enough remaining flour to make a soft dough. Carbohydrates 19 g. scraping bowl occasionally. Sodium 240 mg. about 8 to 10 minutes. Total Fat 3 g. sugar. Cover. Protein 5 g . let rest 10 minutes. Dietary Fiber 2 g.5 g. let rise in warm. about 1 hour. Nutrition Information Per Serving (1/12 of recipe ): Calories: 120. Knead on lightly floured surface until smooth and elastic. Remove from sheet. Cheddar Cheese and Garlic Powder. Cut into different shapes such as squares. Use cookie cutters for other fun shapes like stars and hearts. Cholesterol 10 mg. combine ½ cup all-purpose flour. Cheddar cheese. 1 1 ¾ 1 1 1 ¼ ½ ¼ ¼ to 1 ½ cups all-purpose flour cup whole wheat flour cup grated cheddar cheese tablespoon sugar envelope FLEISCHMANN'S QuickRise Yeast teaspoon salt teaspoon garlic powder cup milk cup water Directions In a large bowl. and. place on greased baking sheet. Shape dough into a 5-inch ball. Bake at 375°F for 20 to 25 minutes or until done. Heat milk and water until very warm (120° to 130°F).Tip Top Soup Bread Recipe Includes Whole Wheat Flour. whole wheat flour. draft-free place until doubled in size. Saturated Fat 1.

toasted Directions In large bowl. Cover. combine 1 1/2 cups flour. about 4 to 6 minutes. The classic flavor of toasted walnuts makes this bread a delicious accompaniment to your favorite fall meals. let rise in warm. . or toast a slice and top with cinnamon sugar for a quick snack. seam side down. about 30 to 45 minutes. Heat water and butter until very warm (120 to 130oF). Bake at 375oF for 35 to 40 minutes or until done. Stir in egg whites. Knead on lightly floured surface until smooth and elastic. draft-free place until doubled in size. in greased 9 x 5inch loaf pan.Walnut Bread Makes 1 Loaf. nonfat dry milk. roll up tightly. stir into dry ingredients. Cover. sugar and salt. Pinch seam and ends to seal. 3 1/2 to 4 cups all-purpose flour 1 package FLEISCHMANN'S QuickRise Yeast 2 tablespoons nonfat dry milk 2 tablespoons sugar 3/4 teaspoon salt 1 cup water 2 tablespoons butter or margarine 2 egg whites 3/4 cup coarsely chopped walnuts. Beginning at short end. walnuts and enough remaining flour to make soft dough. cool on wire rack. Remove from pan. Place. let rest 10 minutes. Roll dough to 12 x 8-inch rectangle. undissolved yeast. Serve with a bowl of piping-hot soup.

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