1-2-3-4-5-6-7-8
PANE e simili - 3
Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads
Servings: 4

2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ
1/3 c Brown sugar 1/2 ts Salt
1 c Raisins; mixed dark & light 2 ts Baking soda
1 7/8 c Buttermilk 1/3 c Molasses

Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately mix
it into the dry ingredients. Spoon the batter into the greased pan. Bake
at once. The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack. Makes 1 loaf.


Title: Citrus Dumplings
Categories: Citrus, Breads
Servings: 2

1/2 ts Finely Shredded Orange Peel 1/2 c Orange Juice
2 ts Cornstarch 1/4 ts Ground Cinnamon
11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick
2 tb Sugar 2 tb Milk
1 ts Sugar Dash Ground Cinnamon

In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
drained mandarin orange sections and finely shredded orange peel.
Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture
is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T
sugar. Add milk, stirring just till moistened. Drop mixture into four
mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for
6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar
and dash ofground cinnamon. Sprinkle sugar mixture atop dumplings.
RECIPE CLIPPED by Michael Prothro
<<<RECIPE CUT>>>


Title: AARONSON CORN MUFFINS
Categories: Breads, Aaronson, Nw
Servings: 1

---------------------------SUSAN AARONSON PSTT79C---------------------------
1 1/3 c Flour 1 c Sour cream
2/3 c Cornmeal 3 X-lg eggs
1/2 c Sugar 5 tb Butter; melted
3 ts Baking powder 12 oz Can Green Gian Mexicorn;optl
1/2 ts Baking soda 1/2 c Bacon; coarsely chopped
pn Salt Cupcake papers

I like to add the Mexicorn and bacon to this recipe. It certainly does
enhance the flavor, but if you want plain corn muffins, you can certainly
omit these 2 ingredients. Preheat oven to 400~. You'll need either one or
two 12 unit muffin tins, lined with cupcake papers. Whisk the dry
ingredients together, throughly, in a bowl and set aside. Whisk the sour
cream, eggs amd melted butter together until well-blended. Make a well in
the dry ingredients, pour in cream/butter/egg mixture and if you're adding
the corn and bacon, add them now. Using a spatula, fold the ingredients
together, just until combined--DON'T OVERMIX. Spoon the mixture into the
lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25
minutes, testing until a wooden pick comes out clean. Let me know if these
muffins are what you're looking for. I have more recipes if they're not.
Enjoy.......Susan MM Format Norma Wrenn npxr56b


Title: BREAD PUDDING..VHPK03A
Categories: Desserts, Chocolate, Breads, Puddings
Servings: 6

Bread; to fill dish 2/3 full 2 c Milk
2/3 c Sugar 2 Eggs
2 tb Cocoa 1 ts Vanilla

Into a greased casserole dish break up enough bread to fill it 2/3 full.
Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed
together. Toss all together lightly ( to coat the bread). To 2 cups of milk
add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it
should just cover the pieces. Bake at 350 for about 45 minutes. Serve with
milk ...or with a lump of butter melting into the nice warm pudding. or
with Cool Whip, etc.


Title: Altdeutxche Brotchen (Old German Muffins)
Categories: German, Breads, Desserts, Fruits
Servings: 4

3/4 c Butter Or Margarine 1/2 c Sugar
2 Eggs; Large 1 tb Rum
1 ts Vanilla Extract 3 tb Milk
1/2 ts Cinnamon 2 ts Baking Powder
2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground
1 tb Orange Rind; Grated 1/4 c Raisins; If Desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into greased
muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30
minutes, or until browned. Makes 18 muffins.


Title: WHOLE WHEAT SOURDOUGH
Categories: Breadmaker, Breads
Servings: 8

-JUDY GARNETT PJXG05A 2 ts Wheat germ
2 ts Yeast 1/2 ts Ginger
2 c Whole wheat bread flour 2 tb Olive oil
1 1/3 c Unbleached bread flour 1 tb Honey
2 tb Buttermilk powder 1/2 c Whole wheat s/d starter (you
2 tb Vital wheat gluten 1 c Water ; (i use bottled h20)
2 tb Lecithin 1/2 Margarine, room temp.
2 ts Salt ; lite

I used the whole wheat starter and experimented with your whole wheat bread
recipe in the DAK today. It turned out great. Basically, I just halved your
recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
I'm using whole wheat or rye flour, I can add more flour because it doesn't
rise as much. Also, whenever I use whole wheat, etc. I add vital wheat
gluten and lecithin to aid elasticity and to help it rise. This is what I
put in the DAK and the order I used: Turn the light/dark setting to 12
o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)
Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I
usually add large pieces since they are kind of cut up by the B/M while
knead ing. We can keep experimenting with this....let me know if you try it
and what you add or subtract. Have you ever added raisins, oatmeal or any
kind of seeds? The B/M gives me the lazy way out, and I wanted to see what
it would do in it. Thanks so much for taking precious time to post the
recipe. P.S. I have some of the beer s/d starter to give you when we get
together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.
JUDY/NC PJXG05A


Title: GARDEN HERB BREAD
Categories: Breads, Breadmaker, Brunch, Holiday
Servings: 8

-MARILYN SULTAR FJVS25A

--------------------------------REGULAR LOAF--------------------------------
2 c White Bread Flour 1 ts Thyme
1 tb Dry Milk 1/2 ts Basil
1 tb Sugar 1 tb Butter
1 ts Salt 3/4 c Water
1 ts Chives 1 ts FAST RISE Yeast OR
1 ts Marjoram 2 ts ACTIVE DRY Yeast

--------------------------LARGE LOAF (12 SERVINGS--------------------------
3 c White Bread Flour 1/2 tb Thyme
2 tb Dry Milk 1 ts Basil
2 tb Sugar 2 tb Butter
1 1/2 ts Salt 1 1/4 c Water
1/2 tb Chives 2 ts FAST RISE Yeast OR
1/2 tb Margoram 3 ts DRY ACTIVE Yeast

NOTE: I rewrote the recipe to follow order of my machine. It works
wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints
from the book: 1. Use dried herbs that are flaked and not ground. If using
ground, reduce the amt. by half. If using fresh herbs, double the recipe.
2. This recipe can be made with the regular, rapid, or delayed time bake
cycles.

This recipes comes from "Bread Electric" from the Innovative Cooking
Enterprises. I make the regular size loaf in my machine. Marilyn Sultar


Title: WALNUT BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 1/4 c Walnuts (1 oz); chopped
1 tb Sugar 15/16 c Water (7 1/2 fl.oz)
1 tb Dry milk 1 ts Dry yeast
1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.


Title: YOGURT BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 2 tb Sesame seeds
1 tb Sugar 1/2 c Yogurt (4 1/2 oz)
1 tb Dry milk 1/2 c Water
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: ZUCCHINI BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 ts Cinnamon
2 1/4 c Bread flour 1/2 ts Ground cloves
1 tb Dry milk 3 tb Zucchini; grated
1 ts Salt 3/4 c Water
1 tb Butter 1 ts Dry yeast
1/4 c Walnuts (1 oz); chopped

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: DINNER ROLLS - PAN-1
Categories: Breadmaker, Breads, Rolls
Servings: 1

TOPPINGS:
2 1/4 c Bread flour 1 Egg
3 tb Sugar -(for brushing on top)
2 tb Dry milk 3/4 tb Poppy seeds; (optional
1 ts Salt -for sprinkling on top)
2 1/2 tb Butter 3/4 tb Sesame seeds; (optional
5/8 c Water (5 fl.oz) -for sprinkling on top)
1 ts Dry yeast

1. Place first 5 ingredients inside the bread pan. Add liquid ingredients.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode (2

hours and 25 minutes later) 2. Divide the dough into 12 equal portions.
Roll each portions into a ball. Cover with a plastic wrap and rest for 20
minutes. 3.


Title: BRIOCHE - PAN-1
Categories: Breadmaker, Breads
Servings: 1

3 lg Eggs
2 1/4 c Bread flour 1/4 c Water
1 1/2 tb Sugar 2 ts Dry yeast
1 tb Dry milk 1 Egg; beaten for brushing
1 ts Salt -on top
6 tb Butter

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and
25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in
fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each
portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.
Using edge of the hand, pinch off about 1/4th of the dough without
detaching it. Roll the dough on the bench so that both parts are round. 5.
Place the dough in the tin large-end first. With fingertips, press the
small ball around its circumference into the large one. 6. Place tins on
baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.
for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush
with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until
golden brown.


Title: CROISSANTS - PAN-1
Categories: Breadmaker, Breads
Servings: 1

2 ts Dry yeast
2 1/4 c Bread flour FOR LATER USE:
1 1/2 tb Sugar 5 oz Butter;
2 tb Dry milk -chiled for folding in the
1 ts Salt -dough
1 tb Butter 1 Egg; beaten for brushing
2/3 c Water -on top

1. Place first 5 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
of the dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the refrigerator
for 20 to 30 minutes. 7. Place the dough at right angles to the previous
position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.
Wrap and chill after each rolling. After the final folding, chill several
hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in
thirds. cut each third diagonally to form two triangles. 9. Roll up each
triangle loosely, starting from the side oposite the point. Curve ends. 10.
Place seam side down on a greased baking pan. 11. Spray water on top. Proof
at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes
or until golden brown.


Title: FRENCH BREAD (BAGUETTE) - PAN-1
Categories: Breadmaker, Breads
Servings: 1

3/4 c Water
2 1/4 c Bread flour 1 ts Dry yeast
1 ts Salt FOR TOPPING:
1 1/2 ts Sugar 2 tb Poppy seeds; optional
1 1/2 ts Buttar

-------------------------DON FIFIELD, MARIETTA, GA-------------------------

1. Place first 4 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Divide dough into 2 equal portions. Roll each portions into a
ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20
minutes. (Place in the refrigerator during the summer time.) 4. Roll each
ball into a rectangle, using a rolling pin. 5. Starting at one short edge,
roll the dough up tightly into a thin log, pinching the edges to seal.
Taper and round ends. 6. Place on a greased baking pan. Spray water on top.
Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with
water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep
across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in
375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven
allows for steaming, bake with steam for first 10 minutes.)
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL
FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB


Title: DANISH ROLLS - PAN-1
Categories: Breadmaker, Breads, Rolls
Servings: 1

2 ts Dry yeast
1 3/4 c Bread flour (8 1/5 oz) FILLING:
1/2 c All purpose flour (2 1/3 oz) 1/3 c Raisins (3 oz)
4 tb Sugar 1/4 c Sliced almonds (2/3 oz)
3 tb Dry milk OR
1 ts Salt 1/2 c Mixed nuts; chopped
1/3 c Butter (2 1/10 oz) 1 tb Cinnamon
1/2 c Water 2 tb Sugar
1 sm Egg 1 Egg; beaten for top

1. Place first 6 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Place the dough in a greased bowl. Cover. Rest for about 30
minutes in the refrigerator. 3. Roll out the dough on a lightly floured
surface into a 10 x 16 inch rectangle. 4. Spread the filling over the
dough. 5. Starting at one short edge, roll the dough up tightly into a log.
6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal
portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90
deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375
deg. oven for 10 to 15 minutes or until golden brown.


Title: DOUGHNUTS - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 ts Dry yeast
1 1/2 c Bread flour (7 oz) TOPPINGS:
3/4 c All purpose flour (3 1/2 oz) 3 oz Semi sweet chocolate;
3 tb Sugar -melted
2 tb Dry milk 1/2 c Blanched almonds; chopped
1 ts Salt 1/2 c Powdered sugar
2 1/2 tb Butter 1/2 c Whipped cream
3/4 c Water 1/2 c Cinnamon sugar (2 3/4 oz)

1. Place first 6 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Divide the dough into 12 equal portions. Roll each portion into a
ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or
in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30
minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil
until golden brown. Let cool. 7. Garnish with your choice of toppings. 8,
If desired, cut a hole on one end of doughnut and fill with jelly or your
favorite filling.


Title: LIGHT WHOLE WHEAT BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
1 1/8 c Whole wheat flour (5 1/4 oz) 1 tb Molasses
1 1/8 c Bread flour (5 1/4 oz) 15/16 c Water (7 1/2 fl.oz)
1 tb Dry milk 1 ts Dry yeast
1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.


Title: MILLET BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
1 1/8 c Whole wheat flour (5 1/4 oz) 3 tb Toasted bran
1 1/8 c Bread flour (5 1/4 oz) 1 tb Molasses
1/4 c Millet flour 1 c Water
1 tb Dry milk 1 ts Dry yeast
1 ts Salt

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.


Title: MULTIGRAIN BREAD II - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 ts Flax seeds
1 1/8 c Whole wheat flour (5 1/4 oz) 1 ts Cornmeal
1 c Bread flour (4 7/10 oz) 1 tb Dry milk
2 tb Triticale flour * 1 ts Salt
2 tb Soy flour 1 tb Butter
1 tb Oats 1 tb Molasses
2 tb Toasted bran 1 c Water
1 tb Cracked wheat cereal 1 ts Dry yeast
1 ts Millet flour

* If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb
rye flour. Place all ingredients (except liquids and yeast) inside the
bread pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.


Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Apple sauce (2 oz)
1 1/8 c Whole wheat flour (5 1/4 oz) 1/4 c Raisins (1 1/2 oz)
1 1/8 c Bread flour (5 1/4 oz) 1/2 ts Cinnamon
1 tb Dry milk 2/3 c Water
1 ts Salt 1 ts Dry yeast
1 tb Butter

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.


Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/3 c Dates; (1 1/2 oz); chopped
2 1/4 c Whole wheat flour 1/4 c Pecans (1 oz); chopped
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast
1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.


Title: LOGGERS BREAD DIANA'S VERSION
Categories: Breads, Breadmaker
Servings: 1

1 c Whole wheat flour 2 ts Brown sugar
1/2 c Oat flour 1 ts Honey
1 1/2 c Bread flour 1 ts Molasses
3 tb Applesauce 3/4 ts Salt
1 ts Margarine 1 c Water
3 tb Powdered buttermilk 1 tb Yeast

add all to bm make on dough cycle for rolls.


Title: BANANA NUT BREAD
Categories: Breadmaker, Breads, Fruits
Servings: 6

2 1/3 c Bread Flour 1/4 c Nuts;chopped
2 tb Brown sugar 1/2 c Banana's;mashed2 small ones
1 tb Dry milk 3/4 c Water
1 ts Salt 1 ts Cinnamon; or nutmeg
1 tb Butter 1 ts Yeast

Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er.
It came out nice and high and Light, but I thought it could have more
banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good
toasted. Good Luck and Enjoy from Mrs Tater-Head


Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Walnuts (1 oz); chopped
2 1/4 c Whole wheat flour 2 ts Honey
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast
1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.


Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

2 tb Orange zest
2 1/4 c Whole wheat flour 1 1/2 ts Anise
1 tb Dry milk 1/2 c Orange juice
1 ts Salt 1/2 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.


Title: WHOLE WHEAT PEANUT SESAME - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Peanut butter (2 oz)
2 1/4 c Whole wheat flour 2 tb Sesame seeds
1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast
1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.


Title: WHOLE WHEAT YOGURT BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Sugar
2 1/4 c Whole wheat flour 2 tb Sesame seeds
1 tb Dry milk 1/2 c Yogurt (4 1/2 oz)
1 ts Salt 1/2 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.


Title: PIZZA - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 ts Dry yeast
2 1/4 c Bread flour TOPPINGS:
1 ts Salt 2/3 c Pizza sauce (10 oz)
1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz)
3/4 c Water Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Divide the dough into 4 equal portions. Roll each portion into a
ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on
a greased baking pan. Prick the surface with a fork. 6. Brush with 2
tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with
ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes
or until ingredients are cooked and the dough is crisp and slightly brown.


Title: WHOLE WHEAT BAGELS - PAN-1
Categories: Breadmaker, Breads
Servings: 1

2/3 c Water
1 1/8 c Whole wheat flour (5 1/4 oz) 1 1/2 ts Dry yeast
1 1/8 c Bread flour (5 1/4 oz) TOPPINGS:
1 ts Salt 3/4 tb Poppy seed (optional)
1 tb Butter 3/4 tb Sesame seeds (optional)
2 tb Molasses

1. Place first 4 ingredients inside the bread pan. Add molasses and water.
Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours
and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for
20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on
a lightly floured surface into a log, approximately 3/4 inch thick and 8
inches long, using the palm of your hand. 4. Seal the ends together tightly
to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a
greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes .
6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.
Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame
seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until
golden brown, turning them over after half the baking time.


Title: WHOLE WHEAT SOFT PRETZELS - PAN-1
Categories: Breadmaker, Breads
Servings: 1

5/8 c Water (5 fl.oz)
1 1/8 c Whole wheat flour (5 1/4 oz) 1 ts Dry yeast
1 1/8 c Bread flour (5 1/4 oz) TOPPINGS:
1 tb Dry milk 1 Egg; beaten
1/2 ts Salt 3/4 tb Black sesame seeds(optional)
1 tb Shortening 1/4 c Coarse salt (optional)
2 tb Molasses

1. Place first 5 ingredients inside the bread pan. Add molasses and water.
Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours
and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each
portion on a lightly floured surface into a ball. Cover with a plastic wrap
and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a
lightly floured surface into a rope of about 10 inches long. 4. Twist once
where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends
under. 6. Place on a greased baking pan. Spray water on top. Proof at 90
deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired
toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.


Title: WHOLE WHEAT PRUNE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Prunes (1 oz); chopped
2 1/4 c Whole wheat flour 1 tb Molasses
1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast
1 tb Butter

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.


Title: DANISH PASTRIES - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/2 c Water
1 3/4 c Bread flour (8 1/5 oz) 2 ts Dry yeast
3/4 c Cake Flour (3 1/2 oz) 1/2 c Butter or marg.; for folding
2 1/2 tb Dry milk -in the dough
3/4 ts Salt 1 Egg; beaten
3 1/2 tb Butter (1.4 oz) -for brushing on top

Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit
filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling

1. Place first 5 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
of the dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the refrigerator
for 20 to 30 minutes. 7. Place the dough at right angles to the previous
position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
and place into refrigerator for 20 to 30 minutes. Fold and roll three times
more. Wrap and chill after each rolling. After the final folding, chill
several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches.
Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the
filling of your choice in the center of each square. Brush the four corners
lightly with water to help them seal when pressed together. 10. Fold
opposite corners over the center. Press down firmly to seal together. Then
fold the other two corners over the center and press all four corners
tightly together. 11. Place on greased baking pan. Spray water on top. 12.
Proof, brush with beaten

egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.


Title: HARVEST ROUND BREAD (BREADMAKER)
Categories: Breads, Breadmaker
Servings: 1

-RENEE SCOTT (DNTM47A) 1 ts Salt
1 c Whole wheat flour 1/2 c Carrots
1 tb Honey 3/4 c Milk
5/8 c Oatmeal 1/4 c Raisins
1 tb Molasses 1/4 c -water
1 pk Yeast 1/4 c Nuts
1 c White flour 3/16 c Margarine

NOTE: This recipe was resized; follow the directions for your B/M.
Because I am still so new at this *P BB I wrote my note in the wrong place
so here goes again! My bread making is improving, thanks to *P and B M
Magic! I love the book. On a trip to New England I bought bread in a town
square, it was wonderful! Later I wrote the baker for the recipe and she
kindly sent it. I've only tried it once (I'm new to bread making). But now
I'd like to try it in my BM. (the directions follow for assembling
ingredients, etc. but since I want to make it in my BM, I'm not including
them.
Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them
and make into a circle. Attach both ends,repeat with other half.

The bread was delicious and I would appreciate any help someone can give
me. Until later, Renee N.C. San Diego

Formatted by Elaine Radis BGMB90B; JANUARY, '93


Title: GAYE'S SOURDOUGH TIPS
Categories: Breads, Breadmaker, Sourdough
Servings: 1

You will find that your sourdough breads will have more "tang" and will
rise higher in the BM if you follow this procedure:
* Remove a cup )or more) of your starter from the fridge and bring to room
temp.
* Feed with 1 cup flour and 1 cup (or slightly less) water
* Let the starter do its thing. It will become bubbly and foamy. Watch for
its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to
keep the starter warm (75 to 85 degrees). If it cold out, leave it in the
oven with the light turned on!
* Make your bread during the peak...while the starter is VERY active.
* Dump the unused starter back into the mother pot. Following this method,
you can even make sourdough in the b/m without yeast. Really!
*Variation: Separate your starter into two batches. Create a "beer"
starter with one batch. You will feed this pot with flat beer and flour
instead of water and flour. A very unique and delicious taste!
* To create your own sourdough recipe:
Substitute 7/8 cup start for 1 cup liquid
Reduce flour by 1/4 to 1/2 cup


Title: FLOUR MEASURING HINT
Categories: Information, Breadmaker, Breads
Servings: 1

All flour is presifted but it settles during shipment. A cup of flour
scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4
ounces. To measure correctly fluff up flour in the bag or canister. Then
sprinkle it lightly with a spopon into a measuring cup, scrape the excess
off the top with a knife. From King Arthur flour


Title: SWEDISH LIMPA BREAD
Categories: Breads, Breadmaker, Holiday
Servings: 1

1 tb Butter
2 1/4 c Bread flour 1 tb Orange peel; chopped
1/4 c (1 oz.) rye flour 1 1/2 ts Caraway seeds
2 tb Brown sugar 1/2 ts Fennel seed
1 tb Dry milk 15/16 c (7-1/2 fl. oz.) water
1 ts Salt 1 ts Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It's delicious bread!
Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C


Title: COTTAGE DILL BREAD FOR BREAD MACHINE
Categories: Breads, Breadmaker
Servings: 8

-Electric Bread

--------------------------------REGULAR LOAF--------------------------------
1/2 c Water 1 1/4 c Cottage cheese
2 c White bread flour 1/2 tb Dry onion
1 tb Dry milk 1/2 tb Dill seed
1 tb Sugar 1/2 tb Dill weed
1 ts Salt 1 ts Fast rise yeast; **OR**
1 tb Butter 2 ts -Active dry yeast

---------------------------------LARGE LOAF---------------------------------
3/4 c Water 3/4 c Cottage cheese
3 c White bread flour 1 tb Dry onion
1 1/2 tb Dry milk 1 tb Dill seed
2 tb Sugar 1 tb Dill weed
1 1/2 ts Salt 2 ts Fast rise yeast; **OR**
1 1/2 tb Butter 3 ts -Active dry yeast

+++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:
Use small curd, lowfat cottage cheese. This recipe can be made with the
regular or rapid bake cycles. Be sure to follow loading instructions for
your particular bread machine.
-- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter
Elliott


Title: ZOJI'S HEARTY OATMEAL BREAD
Categories: Breadmaker, Breads
Servings: 1

2 2/3 c Bread flour
1 1/4 c Water 1/2 c "quick" oatmeal
1 1/2 tb Powdered milk 3 tb Vital gluten;
2 tb Brown sugar -(optional, but good)
3 tb Butter; (margerine) 1 pk Yeast
1 1/2 ts Salt

Bake on the "regular" cycle, and you'll get a truly fine and tasty "white"
loaf that won't last very long. This is my contribution to your 1993....how
about a few of your "bulletproof" favorites in return? Have the very finest
of New Years....
Stan Dunlap, Formatted by Elaine Radis


Title: CREAM CHEESE BREAD
Categories: Breadmaker, Breads, Dairy
Servings: 1

-PEGGY SEEVERS (PDMT15A) 3 tb Sugar
1/3 c Milk 1 ts Salt
1 c Cream cheese; (I cube mine) 3 c Bread flour
1/4 c Margarine; or butter 2 1/2 ts Yeast
1 Egg

Here is the recipe for Cream Cheese bread from DG book I-

I cook this on the light crust setting and if you want to add choc chips,
raisins or other dried fruits, use the setting for adding these at the
beep.

Enjoy! Formatted by Elaine Radis


Title: DEDE'S BUTTERMILK BREAD
Categories: Breads, Breadmaker
Servings: 1

1 1/8 c Buttermilk or 1 1/2 ts Salt
4 tb Dry buttermilk powder and 1 tb Butter or margarine
1 1/8 c Water 3 tb Honey
(for Welbilt/Dak machines 1/4 ts Baking soda*
Add 2 T more buttermilk) 1 1/2 ts Red Star active dry yeast
3 c Bread flour

* Prodigy "research" has shown that if using powdered buttermilk we should
omit the baking soda.

Place all ingredients in bread pan, select Light Crust setting, and pres
Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.


Title: LISA'S CORNY BREAD
Categories: Breads, Breadmaker
Servings: 10

---------------------------LISA CRAWLEY TSPN00B---------------------------
3 c Flour 1 1/2 ts Dry Yeast
1 tb Sugar 7/8 c Milk; warmed
1 ts Salt 1/4 c Water; plus enough for dough
1/2 c Yellow Cornmeal 1 1/2 tb Butter

Add all ingred. into Bread machine in order per your manufacturer. NOTE:
Very nice texture and flavor. A definite DO AGAIN!


Title: ANADAMA BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Molasses
2 1/4 c Bread Flour 1 tb Olive oil
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast
1/4 c Cornmeal (1/2 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.


Title: BASIC WHITE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter (2/5 oz)
2 1/4 c Bread flour (10 1/2 oz) 2 tb Sugar (3/5 oz)
1 tb Dry milk (1/5 oz) 7/8 c Water (7 fl.oz)
1 ts Salt (1/5 oz) 1 ts Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.


Title: DOUBLE BRAN BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread Flour 1/3 c Bran flakes (1 oz)
1 tb Brown sugar 1/4 c Toasted bran (3/4 oz)
1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.


Title: CARROT-SPICE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Carrots (1 oz); grated
2 1/4 c Bread Flour 2 ts Allspice
1 tb Dry milk 1 tb Honey
1 ts Salt 3/4 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Unsalted sunflower seeds
2 1/4 c Bread Flour -(1 oz)
1 tb Dry milk 1 tb Honey
1 ts Salt 1 c Water
1 tb Butter 1 ts Dry yeast
1/4 c Cracked wheat cereal (1 oz)

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: HERB BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

2 tb Parsley
2 1/4 c Bread Flour 1 tb Caraway seeds
2 tb Sugar 1 tb Dill
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast
1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.


Title: MILK BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread Flour 15/16 c Milk (7 1/2 fl.oz)
2 tb Sugar 1 ts Dry yeast
1 ts Salt

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: MULTGRAIN BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread Flour 1 ts Cornmeal
2 tb Whole wheat flour 1 tb Cracked wheat cereal
2 tb Soy flour 2 tb Bran flakes
2 tb Triticale flour * 1 ts Flax seeds
1 ts Millet flour 1 tb Honey
1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast

* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb
RYE FLOUR.

Place all ingredients (except liquids and yeast) inside the bread pan. Add
liquid ingredients. Close cover and place dry yeast into the yeast holder.
Press start.


Title: OATMEAL-APPLESAUCE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Oatmeal (4/5 oz)
2 1/4 c Bread flour 1/4 c Applesauce (2 1/10 oz)
1 tb Sugar 1/2 ts Cinnamon
1 tb Dry milk 5/8 c Water (5 fl.oz)
1 ts Salt 1 ts Dry yeast
1 tb Butter

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: ORANGE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 1 tb Orange zest; chopped
1 ts Sugar 7/16 c Orange juice (3 1/2 fl.oz)
1 tb Dry milk 1/2 c Water
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.

Title: EGG BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread Flour 1 sm Egg
1 tb Sugar 3/4 c Milk; or enough to make
1 ts Sugar -16/16 c with the whole egg
1 tb Dry milk 1 ts Dry yeast
1 ts Salt

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: FRUIT NUT BRAN BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1/4 c Bran flakes (4/5 oz)
2 1/4 c Bread Flour 3 tb Toasted bran
2 tb Brown sugar 1/4 c Sliced almonds (4/5 oz)
1 tb Dry milk 1/4 c Dried fruit bits (1 2/5 oz)
1 ts Salt 1 c Water
1 tb Butter 1 ts Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add
liquid ingredients. Close cover and place dry yeast into the yeast holder.
Select BAKE (LIGHT) mode. Press start.


Title: CHEESE & PEPPERONI BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

2 ts Parmesan cheese, grated
2 1/4 c Bread flour 1/2 ts Garlic powder
1 tb Sugar 1/2 ts Onion powder
1 tb Dry milk 1/4 ts Oregano
1 ts Salt 1 ts Olive oil
1/4 c Pepperoni (1 oz); chopped 3/4 c Water
1/4 c Provolone cheese (1 1/5 oz); 1 ts Dry yeast
-chopped

Place all ingredients (except liquids and yeast) inside the bread pan. Add
liquid ingredients. Close cover and place dry yeast into the yeast holder.
Press start.


Title: POPPY SEED-LEMON BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 2 tb Poppy seeds
1 tb Sugar 1 tb Lemon peel
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: PUMPERNICKEL BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 3 tb Cornmeal
1/4 c Rye flour (1 oz) 2 tb Cocoa
1/4 c Whole wheat flour(1 1/3 oz) 2 tb Molasses
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz)
1 ts Salt 1 ts Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add
liquid ingredients. Close cover and place dry yeast into the yeast holder.
Press start.


Title: PUMNPKIN BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 1/4 c Pumpkin; cooked and mashed
1 tb Sugar -(1 4/5 oz)
1 tb Dry milk 3/4 c Water
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.


Title: RAISIN BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 tb Butter
2 1/4 c Bread flour 1/4 c Raisins (1 1/2 oz)
1 tb Sugar 1/2 tb Cinnamon (optional)
1 tb Dry milk 7/8 c Water
1 ts Salt 1 ts Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add
liquid ingredients. Close cover and place dry yeast into the yeast holder.
Select BAKE (LIGHT) mode. Press start.


Title: RYE BREAD - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 ts Salt
2 1/4 c Bread flour 1 tb Butter
1/4 c Rye flour (1 oz) 1 c Water
2 tb Sugar 1 ts Dry yeast
1 tb Dry milk

Timer may be used. Place all ingredients (except liquids and yeast) inside
the bread pan. Add liquid ingredients. Close cover and place dry yeast into
the yeast holder. Press start.


Title: SPICY CHEESE LOAF - PAN-1
Categories: Breadmaker, Breads
Servings: 1

1 ts Dry mustard
2 1/4 c Bread flour 1/4 ts Black pepper
2 tb Sugar 1/2 c Cheddar cheese; shredded
1 tb Dry milk 1 tb Worcestershire sauce
1 ts Salt 7/8 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and
yeast) inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.

Title: NO-FAT BAGELS FOR BREADMACHINE
Categories: Breadmaker, Breads, Low-cal, Jewish
Servings: 6

-Judy Garnett pjxg05a 3 c Flour
1 pk Yeast 1 Egg white
3/4 c -Warm water; 110 deg 1 1/2 -water

Place yeast and flour to bread pan of machine. Add egg white and warm
water. Program for Manual, White Bread and press start. Allow bread to
knead two times and then remove from pan.
Shaping Bagels: Divide dough into 12 portions. Roll each piece into a
smooth ball. Punch a hole in center of dough and shape like a bagel. Cover
and let rise 20 minutes.
In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and
simmer for 5 minutes turning once. Drain. Beat egg white and water together
lightly. Brush bagles with egg white and water glaze. For variety sprinkle
with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375
deg oven 30 mins. or until brown. Makes 6.
Adapted from: No Salt No Sugar No Fat Cookbook.


Title: BAGELS (BREADMAKER)
Categories: Breads, Breadmaker, Jewish
Servings: 12

----------------------------------SMALL (8----------------------------------
2/3 c Water 2/3 c Whole wheat flour
1 tb Honey 1 1/3 c Bread flour
1 ts Salt 1 ts Yeast

---------------------------------MEDIUM (12---------------------------------
1 c Water 1 c Whole wheat flour
1 1/2 tb Honey 2 c Bread flour
1 1/2 ts Salt 1 1/2 ts Yeast

---------------------------------LARGE (16---------------------------------
1 1/3 c Water 1 1/3 c Whole wheat flour
2 tb Honey 2 2/3 c Bread flour
2 ts Salt 2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then let the
dough rise for only 20 minutes in the machine. Even if your cycle runs
longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces. Each piece should
be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends
together. Place these on a well greased baking sheet, cover and let rise
only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum
pan", (Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for
about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle
with poppy seeds, sesame seeds or dried onion bits if desired and place on
the greased baking sheet. Bake in a preheated 550 degree oven for 8
minutes. This recipe is from Donna German's first Breadmachine Cookbook,
pages 160- 161.


Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS
Categories: Breadmaker, Breads
Servings: 1

1/2 c Old fashioned rolled oats 1 1/2 tb Nonfat dry milk powder
5/8 c Water 1 1/2 tb Applesauce*
1/2 c Unsweetened applesauce 1/3 c Raisins
2 3/4 c Bread flour 1 ts Ground cinnamon
1 1/2 ts Salt 1 1/2 ts Yeast*
2 tb Brown sugar

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


Title: OLD-FASHIONED WHEAT BREAD
Categories: Breadmaker, Breads
Servings: 1

---------------------------------BETH LANE---------------------------------

-------------------------------ONE POUND LOAF-------------------------------
3/4 c Water 1/3 c Whole Wheat Flour
1 1/2 tb Canola Oil 2 tb Powdered Milk
1 1/2 tb Maple Syrup 1 ts Fine Sea Salt
1 2/3 c Unbleached All-Purpose Flour 1 1/2 ts Active Dry Yeast

Put all the ingredients in the inner pan in the order listed, or in the
reverse order if the manual for your machine specifies dry ingredients
first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the
quivalent setting for your machine. Push Start.

Recipe from The Breadman's Healthy Bread Book by George Burnett.


Title: POTATO KUGEL BREAD
Categories: Breadmaker, Breads
Servings: 6

----------------------------MAKES A MEDIUM LOAF----------------------------
3/4 c Mashed Potatoes * 1 tb Sugar
3/4 c Potato Water 3 c Bread Flour
2 1/4 tb Vegetable Oil 1 1/2 ts Yeast
3/4 ts Salt 2 ts Wheat Germ

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan
cheese and horseradish. The dough is very liquid and the bread will not
rise very high but it makes a chewy bread similar in texture to a knish or
a potato kugel.


Title: Quick Sourdough Bread
Categories: Breadmaker, Breads
Servings: 12

2 1/4 c Bread Flour 1/2 c Dairy sour cream
1 tb Wheat Germ 1 tb Vinegar
1 1/2 ts Sugar 1/2 Egg white
1 ts Salt 1/2 tb Water
1/4 ts Ginger 1 ts Poppy seed
1/2 c Water 2 ts Yeast

Load as directed for your bread machine.


Title: Wonder Bread--Golden Egg Bread
Categories: Breadmaker, Breads
Servings: 12

2 1/2 ts Yeast 2 Eggs
3 c Bread flour 6 tb Vegetable oil
1 1/2 ts Salt 3/4 c Water
4 tb Sugar

Load according to your machine's directions. Bake on light.


Title: Lemon Poppy Seed Bread
Categories: Breadmaker, Breads
Servings: 12

3/4 c Water 2 tb Honey
3 c Bread flour 1/2 c Almonds, toasted & sliced
1 1/2 tb Dry milk 1 tb Lemon peel
1 ts Salt 3 tb Poppy seeds
1 1/2 tb Butter 2 ts Lemon extract
3/4 c Lemon Yogurt 2 ts Yeast

You can also use sour cream instead of the yogurt for a bit of a different
taste. Load as directed for your bread machine.


Title: Walnut-Onion Herb Bread
Categories: Breads, Breadmaker
Servings: 8

1 1/4 tb Active dry yeast 1/4 c Chopped fresh dill
2 tb Sugar Or
1 c Warm water (105-115) 1 1/2 tb Dried dill
1 c Warm milk (105-115) 4 1/2 c Flour
1 Egg 1/3 c Minced white onion
2 ts Salt 2/3 c Coarsely chopped walnuts
2 tb Walnut oil or unsalted buttr

*This recipe is for making bread in a casserole dish with no kneading. To
make it in a bread machine cut liquid and flour in half. In a small bowl,
sprinkle the yeast and a pinch of sugar over the warm water. Stir to
dissolve and let stand until foamy, about 10 minutes. In a large bowl,
combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2
cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the
yeast mixture and remaining flour 1/2 cup at a time, beating vigorously
about 2 minutes. Batter will be sticky. Cover with plastic wrap and let
rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion
and walnuts over the top of the batter and stir down, beating vigorously to
evenly distribute. Turn into a well greased 3-quart casserole or souffle
dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley
with plastic wrap and let rise in a warm area until doubled in bulk, about
30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven
until the top is crusty brown, hollow when tapped and a cake tester
inserted into the center comes out clean, about 45-50 minutes. Run a sharp
knife around the sides of the pan and turn out of the pan onto a rack to
cool right side up. Variation: add 4 ounces mozzarella cheese, cut into
cubes. *For Bread machine, dump in all ingredinets and push start.


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