1-2-3-4-5-6-7-8
PANE e simili 5
Title: Boboli Topping 23
Categories: Breads, Boboli, Cheese/eggs, Pizza
Servings: 1

-Dotty Hull rvkc52a

Here are some of the pizza combinations. All have mozzarella cheese in
addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian
bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled
chicken marinated in an orange teriyaki sauce, red onions, scallions and
sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh
tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes,
Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce.
SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and
herbs, homemade black beans, fire-roasted mild chilies, sweet white onions
and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE
CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella,
fontina, smoked gouda, and romano cheeses. (wrv)

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Title: BOBOLI CRUST
Categories: Pizza, Crust, Italian, Breads, Nw
Servings: 2

-----------------------------ED BOSMAN MKPN54A-----------------------------
2 1/2 c BREAD flour 2 sm Cloves garlic; thinly sliced
1/2 ts -Salt 2 tb Rosemary*
3/4 ts Active dry yeast 3 tb Bertolli Light olive oil
1 c -Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl.
Blend well, turn out onto floured surface. Knead well, about 15 minutes.
Place in lightly greased bowl, not buttered, cover with a damp cloth and
let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch
down and knead for 5 minutes or so. Return to bowl and let rise until
doubled in bulk. Punch down and turn out on lightly floured board. Roll
and press out to about 1/2 inch thickness. This recipe makes about 1-12
inchers-so you can judge whether to double or reduce the recipe. Rub
surface of baking (cookie) sheet with oil and transfer the dough round to
the sheet. Make several indentations with the point of a knife in the
dough and insert garlic slices and rosemary into indentations.Rub olive oil
(pour) onto surface and gently smooth over the surface. Salt and pepper
surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven
and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat
it the way it is, smille at it (YOU DID IT!) Remember, when you top it the
crust is alread 2/3 baked and will require only enough time so that the
cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

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Title: Swedish Oven Pancakes
Categories: Breads, Breakfast, Brunch, Main dish
Servings: 6

3 c Milk 4 tb Butter, melted
4 Eggs 1 ts Salt
2 c Flour 2 tb Sugar

Beat eggs well. Add milk, melted butter, salt and flour. Bake in a
greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and
serve immediately with butter and syrup.

Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put
drippings and bacon in bottom of pan and pour batter over. Bake 375F for
30 minutes.

Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar
preserves (ie: raspberry, strawberry, apricot etc.)

Serve with sour cream mixed with brown sugar.

From Gary Allan (MusiCook)

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Title: Lemon Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 3/4 c Milk; scalded
3 c Bread flour 1 Egg + 1 yolk; room temp.
1/4 c Sugar 1/4 ts Lemon extract
1/2 ts Salt 2 ts Dried or freshly grated
1/4 c Butter; room temperature -lemon peel

Place all ingredients into breadmaker pan in the order above, select white
bread and push start.

From Loafing It by DAK

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Title: Pumpernickel Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 1/2 pk Yeast 1 1/2 ts Salt
2 c Rye flour 1 tb Unsweetened cocoa
1/2 c Unprocessed whole-bran 3 tb Molasses
-cereal 1 tb Vegetable oil
1 3/4 c Bread flour 1 1/4 c Warm water
2 ts Caraway seed

Add all ingredients in the order listed, select white bread and push start.

From Loafing It by DAK

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Title: Drew's Famous Onion Dill Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

------------------------------------ADD------------------------------------
1 pk Yeast 1 1/2 ts Salt
3 1/3 c Flour 1 Egg; unbeaten, room temp
1/4 ts Baking soda

-------------------------MIX TOGETHER, WARM AND ADD-------------------------
1/4 c Water 3 tb Minced dried onion
3/4 c Cottage cheese 2 tb Whole dill seed
3/4 c Sour cream 1 1/2 tb Butter
3 tb Sugar

Place dry ingredients and egg into inner pan. Warm next set of ingredients,
add, select white bread, and push start. Lightly brush the top with a
little melted butter at baking time if you wish.

From Loafing It by DAK

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Title: Diet Rite Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 1/4 c Diet rite soda, or Club soda
3 c Bread flour -at room temperature

Place all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Potato Loaf Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 1/2 ts Sweet butter
3 c Bread flour 2 tb Instant mashed potato flakes
1 tb Sugar 1 c Hot milk
1 1/2 ts Salt

Place the first 5 ingredients into the pan. Sprinlke the potato flakes over
the hot milk and stir. Let cool slightly. Add milk, select white bread, and
push start.

From Loafing It by DAK

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Title: Real Chocolate Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 Egg; unbeaten
3 c Bread flour 1/4 c Soft butter, or margerine
1/2 c Sugar 1/2 ts Vanilla
1/4 c Unsweetened cocoa 1 c Warm milk

Add all ingredients in the order given, select whiter bread, and push
start.

From Loafing It by DAK

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Title: Beer Cheese Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 10 oz Beer; at room temperature
3 c Bread flour 4 oz Processed American cheese
1 tb Sugar -(2 slices)
1 1/2 ts Salt 4 oz Jack cheese; or any other
1 tb Butter -(cut in 1/4" cubes)

Warm beer and American cheese over low heat on top of stove or in
microwave. Cheese doesn't need to melt completely. Stir. Add all
ingredients listed, select white bread and push start.

From Loafing It by DAK

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Title: Bloody Mary Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 6 oz Can of spicy V-8 juice; at
3 c Bread flour -room temperature
1 ts Salt 1 tb Vodka
1 tb Sugar 1 tb Water
1 tb Soft butter 1 Egg

Place all ingredients into pan, select white bread and push start.

Serve with a stalk of celery.

From Loafing It by DAK

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Title: California Dip Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/4 ts Baking soda
3 1/3 c Flour 1 Egg; room temperature

-------------------------MIX TOGETHER, WARM AND ADD-------------------------
3/4 c Cottage cheese 1 1/2 tb Butter
3/4 c Sour cream 1/4 c Water
3 tb Sugar 1 pk Lipton's onion soup mix

Place the first 4 ingredients into the pan. Slightly warm the next 6
ingredients and pour into pan. Select white bread and push start.

NOTE: Vary the amount of soup mix to suit your taste.

From Loafing It by DAK

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Title: Buttermilk Cheese Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 tb Sugar
3 c Bread flour 1 c Buttermilk; room temperature
1 ts Baking powder 1/4 c Warm water
1 ts Salt 1 c Grated sharp cheddar cheese

Pour in all ingredients in the order listed. Select white bread and push
start.

From Loafing It by DAK.

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Title: Anadama Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/3 c Molasses
3 1/2 c Bread flour 1 ts Salt
1/3 c Yellow cornmeal 2 ts Butter
1 1/2 c Boiling water

Place cornmeal into a bowl. Carefully pour boiling water into cornmeal,
stirring to make sure it is smooth. Let stand for about 30 minutes.
Stir in molasses, salt and butter. Place yeast into the B/M pan, bread
flour, then cornmeal mixture. Select white bread and push start. NOTE: An
early American recipe. This has become a favorite in many homes.

From Loafing It by DAK

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Title: Applesauce Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/2 ts Cinnamon
2 1/4 c Bread flour 1 pn Nutmeg
3/4 c Wheat flour 2/3 c Warm applesauce
1/2 ts Salt 1/2 c Warm applejuice
4 tb White sugar 1/2 c Grated fresh apple

Put all ingredients into the pan, select white bread, and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Banana Wheat Bread
Categories: Breads, Breadmaker, Breakfast
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/4 c Honey
1 1/2 c Bread flour 1/4 c Warm water
1 1/2 c Wheat flour 1 Egg
1/2 ts Salt 1/4 c Oil
2 Medium ripe bananas; sliced 1/2 ts Vanilla
-right into pan 1 ts Poppy seeds;(optional)

Add ingredients into the pan in the order listed, select white bread, and
push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Blueberry Bread
Categories: Breads, Breadmaker, Breakfast
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 cn Blueberries (16-1/2 oz);well
3 c Bread flour -drained, reserve liquid
1/2 ts Salt 1/4 c Retained juice
2 tb Sugar 1/4 c Water; approximately
1 tb Butter or margerine

Add all dry ingredients into pan. Put well drained berries into a 2-cup
measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we
found it to be 1/4 cup water) Select white bread and push start.

From Loafing It by DAK

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Title: Cheddar Cheese Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Sugar
3 c Bread flour 1 1/4 c Warm water
1/4 c Nonfat dry milk 1 1/2 c Grated sharp cheddar; (6 oz)
1 tb Soft butter -at room temperature
1 ts Salt

Put all ingredients into the pan, select white bread, and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Chocolate Chip Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 4 tb Soft butter
3 c Bread flour 1 Egg
2 tb Brown sugar 1 c Warm milk
2 tb White sugar 1/4 c Water
1 ts Salt 1 c Chocolate chips
1 ts Cinnamon

Put the first 10 ingredients into the pan, select white bread and push
start. When the Auto Bakery "beeps" 5 minutes from the end of the second
mixing, add the chocolate chips.

NOTE: The chips tend to get a little well done, so turn the darkness
control a bit toward light. This bread has a cake-like texture.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Easy Wheat And Honey Bread
Categories: Breads, Breadmaker, Breakfast, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Honey
3/4 c Whole wheat flour 2 tb Butter; at room temperature
2 1/2 c Bread flour 1 Egg; at room temperature
1 ts Salt 1 c Plus 1 Tbsp. warm water

Put all ingredients in pan, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Eileen's Corn-chillies-cheese Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/2 c Cheddar cheese, shredded
3 c Bread flour 1 Egg
3/4 c Yellow cornmeal 1 tb Soft butter
1/2 c Whole kernel canned corn; 1/2 ts Salt
-drained 2 ts Sugar
1 tb Canned Ortega chillies; 1 1/4 c Warm water
-chopped

Put all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: French Bread # 1
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Butter (sweet gives the most
3 c Bread flour -(authentic taste)
2 tb Sugar 1 c Less 1 Tbsp. hot water
1 ts Salt 2 Stiffly beaten egg whites

Whip the whites until stiff and set aside.
Place the first 6 ingredients in the pan, select "French" bread and push
start. Once all ingredients are moist, dump in the egg whites.

NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water,
dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and
sprinkle with sesame or poppy seeds.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: French Bread # 2
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 ts Sugar
2 c Bread flour 1 ts Soft butter
1 ts Salt 1 c Plus 1 Tbsp. warm water

Put all ingredients in inner pot, select "French" bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Golden Egg Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 6 tb Vegetable or corn oil
3 c Bread flour 1 1/2 ts Salt
4 tb Sugar 3/4 c Warm water
2 Eggs; room temperature

Combine all ingredients in the pan in the order listed, select white bread
and push start.

NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Golden Raisin Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Soft butter
2 c Bread flour 3/4 c Golden raisins
1 c Whole wheat flour 1/4 ts Ground ginger
1/4 c Wheat germ 1/2 ts Cinnamon
1/4 c Brown sugar 1 1/2 c Warm water
1 ts Salt

Put all the ingredients in the pan in the order listed, select white bread
and push start.

NOTE: A sweet, different version of raisin bread

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Granola Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 1/2 ts Sugar
3/4 c Whole wheat flour 3/4 c Warm water
2 c Bread flour 1/2 c Buttermilk
1 c Granola; grind finely in 2 tb Sweet butter; warm
-blender 2 tb Honey
3/4 ts Salt 1 Egg

Add all ingredients, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Hawaiian Coconut Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 3/4 c Coconut; shredded
3 c Bread flour 3/4 c Macadamia nuts (whole is
2 ts Salt -fine or use almonds)
1 tb Sugar 1/2 c Crushed pineapple; well
1/4 c Nonfat dry milk powder -drained
1 Egg 1/2 c Pineapple juice from above
1/4 c Soft butter 1/4 c Warm water

Drain the pineapple, reserve liquid. Add all ingredients in the order
listed above, pineapple and juice "last". Select white bread and push
start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Henzi's Seed Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

------------------------------DRY INGREDIENTS------------------------------
1 pk Yeast 1 ts Salt
1 tb Sugar 1/3 c Golden raisins
1 1/2 c Bread flour 1/3 c Chopped pecans or walnuts
1 1/2 c Wheat flour 1/3 c Sunflower seeds
2/3 c Rye flour 1/3 c Poppy seeds
1/2 c Cornmeal 2 tb Caraway seeds
1/2 c Unprocessed bran

-----------------------------LIQUID INGREDIENTS-----------------------------
1 c Warm water 4 tb Honey
1/3 c Warm milk 1 Egg
1 tb Oil

Add all dry ingredients. Then pour in the liquids, measure the oil before
the honey and watch the honey slip right off the spoon. Select white bread
and push start. This loaf may sag a bit in the center, but does not affect
the texture or taste.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Maple Oatmeal Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/3 c Maple syrup
1 c Quick cooking (Quaker) oats 1 tb Cooking oil
3 c Bread flour 1 1/4 c Plus 1 Tbsp. very warm water
1 ts Salt

Put all the ingredients into the pan, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Mint And Yogurt Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast -fresh lemon
3 c Bread flour 2 ts Honey
1 c Plain yogurt; room temp. 1 ts Melted butter
3 tb Fresh mint; chopped 1/4 c Plus 1 Tbsp. warm water
Grated yellow rind of 1

Add all of the above ingredients, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Mom's Basic White Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Nonfat dry milk powder
3 c Flour 1 tb Butter
1 tb Sugar 1 1/4 c Warm water (110 degrees)
1 ts Salt

Pour the yeast to one side of the inner pan. Add the rest of the
ingredients in the order given. Select white bread, and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Old Fashioned Graham Flour Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 ts Salt
2 c Bread flour 1 tb Honey
2 c Graham flour 1 tb Soft butter
1/4 c Nonfat dry milk powder 1 1/2 c Warm water

Combine all ingredients in pan, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Orange Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 Egg; room temperature
3 c Bread flour 2 tb Grated orange rind
1/4 c Sugar 1 c Orange juice
1 ts Salt 1/4 c Hot water
1 tb Soft butter

Add all the ingredients to the pan, select white bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Peanut Butter Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/2 c Chunky peanut butter
3 c Bread flour 1 1/4 c Very warm water
1/4 c Brown sugar; packed

Add all the ingredients in the order listed, select white bread and push
start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Pecan-red Onion Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 c Plus 1 Tbsp. warm milk
3 c Bread flour 1/4 c Soft butter
1 1/2 ts Sugar 1/2 c Chopped fresh red onion
1 1/2 ts Salt 3/4 c Chopped pecans or walnuts

Combine all ingredients in the order given. Select white bread and push
start. Get ready for an unusual treat.

From Loafing It by DAK

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Title: Pepper Spice Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Corn syrup
3 c Bread flour 1/4 c Pecans (or other nuts)
1/2 ts Salt 1/2 ts Freshly ground black pepper
1/4 c Sugar 1 ts Whole anise seed
1/4 c Nonfat dry milk powder 1/4 ts Cinnamon
1/4 c Soft butter 1/4 ts Allspice
1 Egg 3/4 c Very warm water
2 tb Honey

Put in all ingredients in the order listed, select white bread and push
start.

NOTE: This recipe produces a light brown loaf with a unique spicy taste.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Prune Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 tb Soft butter
3 c Bread flour 1 c Pitted prunes; cut into
3 tb Brown sugar -quarters
1 ts Salt 1 1/4 c Warm water

Cut the prunes with scissors. Place all ingredients into the pan, select
white bread and push start.

NOTE: Prunes turn this into a dark, moist, sweet bread. Taste is similar to
a prune danish. The machine chops and spreads the prunes throughout.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Rye Bread (dak)
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 tb Honey
2 c Rye flour 1 tb Margerine
2 c Bread flour 1 ts Ground allspice (optional)
2 tb Nonfat dry milk powder 1 tb Caraway seeds (optional)
1 tb Sugar 1 1/2 c Warm water
1 ts Salt

Add all ingredients listed above, select white bread and push start.

NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye,
or omit them for a good conventional rye.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Rye Bread With Beer And Orange
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

-----------------------------BREAD INGREDIENTS-----------------------------
1 pk Yeast 1 c Beer; warmed
1 c Medium rye flour 2 tb Molasses
2 1/2 c All-purpose flour 2 ts Grated orange rind
2 tb Wheat germ 2 tb Butter; softened
1 ts Salt 1/4 c Warm water

---------------------------MIX FOR WHIPPED BUTTER---------------------------
1 Stick sweet butter -liqueur of your choice
1 tb Honey 1/4 ts Almond extract
2 tb Amaretto or any sweet

Add all "Bread ingredients" into pan, select white bread and push start.

NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread
with sweetened whipped butter.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Salted Peanut Bread
Categories: Breads, Breadmaker
Servings: 1

----------------------------FOR 1-1/2 LB. ROAST----------------------------
1 pk Yeast 1/2 ts Salt
1 c Whole wheat flour 2 tb Butter
2 c Bread flour 1 Egg; room temperature
1/3 c Nonfat dry milk 3/4 c Chopped salted peanuts
3 tb Sugar 1 c Hot water

Combine all ingredients, including the peanuts right from the jar, select
white bread and push start. Dry roasted nuts may be used.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Spaghetti Bread
Categories: Breads, Breadmaker
Servings: 1

----------------------------FOR 1-1/2 LB. BREAD----------------------------
1 pk Yeast 1/3 c Grated parmesan cheese
3 c Bread flour 1 ts Dried Italian seasoning
1 tb Sugar 1 tb Olive oil
1 ts Garlic salt 1 1/2 c Warm water

Add all ingredients, select white bread and push start. Serve with
spaghetti.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Squaw Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 c Rye flour
1 tb Brown sugar 1/4 c Instant nonfat dry milk
2 c Bread flour -powder
1 c Whole wheat flour 1 1/2 ts Salt

-----------------------------LIQUIFY IN BLENDER-----------------------------
1 1/4 c Warm water 2 tb Raisins
2 3/4 tb Oil 2 tb Brown sugar
2 tb Honey

Combine water, oil, honey, raisins, and brown sugar and blend till liquid.
Add dry ingredients in the order listed, pour in liquid, select white
bread and push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Sunflower Bread
Categories: Breads, Breadmaker
Servings: 1

----------------------------FOR 1-1/2 LB. BREAD----------------------------
1 pk Yeast 1 tb Sugar
1/2 c Unprocessed bran flakes 3 tb Molasses
3 c Bread flour 2 tb Soft butter
1/4 c Sunflower seeds 1 1/4 c Warm milk
1 ts Salt

Add all ingredients in the order listed, select white bread and push start.

NOTE: Perfect for serving with soup or salad for a light lunch.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Sweet Raisin Nut Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 4 tb Melted butter; cooled
3 tb Sugar 1/4 c Honey
3 c Bread flour 1 1/2 ts Salt
3/4 c Warm milk 1/3 c Raisins
1/4 c Warm water 1/3 c Golden raisins
2 Eggs; room temperature 3/4 c Nuts *

* Pistachios or peanuts

Simply dump in all ingredients in the order listed, select white bread and
push start.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Third Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 1/2 ts Salt
3/4 c Rye flour 1/2 c Honey
3 c Bread flour 1 1/2 c Very warm water
3/4 c Yellow cornmeal

Put ingredients into pan in the order listed, select white bread and push
start.

NOTE: Using two flours and a meal, this is called third bread and was
found in many old cookbooks. It is a light, honey colored bread. It will
sink a bit in the middle, but has a chewy crust and a sweet, very
satisfying flavor.

From Loafing It by DAK

Title: Wheat-wheat-wheat Bread
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 3 tb Honey
1/8 ts Ginger 1 cn Evaporated milk (12 oz.)
2 1/2 c Bread flour 2 tb Salad oil
1 1/4 c Whole wheat flour 1/2 c Cracked wheat
1/2 c Wheat germ 1/2 c Boiling water
1 ts Salt

Put dry ingredients in first. Cover the 1/2 cup cracked wheat with boiling
water, stir, and let cool. Then add cooled cracked wheat, select white
bread and push start.

NOTE: Cracked wheat is available in health food stores.

From Loafing it by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Whole-wheat Bread (dak)
Categories: Breads, Breadmaker
Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 ts Salt
2 1/2 c Whole wheat flour 2 tb Soft butter
1 c Bread flour 3 tb Nonfat dry milk
1 tb Sugar 1 1/2 c Warm water

Add all ingredients in the order listed, select white bread and push start.

NOTE: A nutritious real whole wheat bread good for sandwichwes and "great"
for toast.

From Loafing It by DAK

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---------- Recipe via Meal-Master (tm) v7.05

Title: Honey Bacon Bread
Categories: Breadmaker, Breads
Servings: 16

-GPHK52A 3 tb Soft butter
2 ts Yeast 1 1/4 ts Salt
5 ts Gluten 1/2 c Soft bacon bits*
3 1/2 c Wheat flour 1 1/4 c Very warm water + more if ne
1/2 c Honey

* (don't use the crunchy kind) it looks too dry add a little more) This is
the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't
deserve any credit for this wonderful bread. Celeste used the DAK Auto
Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is
heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in
warm water for about 30 minutes. Only had to add 2 Tbsp of water to the
1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN
(FPHK52A) Reformatted by Elaine Radis

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---------- Recipe via Meal-Master (tm) v7.05

Title: French Onion-Cheese Bread
Categories: Breadmaker, Breads
Servings: 1

123 - 1 ts Salt
-BARB DAY 1 tb Dried minced onion
1 pk Yeast 1/2 c Kraft French Onion
1/4 ts Ginger Spreadery Cheese
1/4 ts Sugar Snack +1 Tablespoon
3 c Better for Bread flour 1 Egg;(or 1/4 c Egg Beaters)
1/2 c Wheat flour 1 tb Vegetable oil
2 tb Gluten 10 1/2 oz Cond.French Onion soup; heat

Add all ingredients into the pan in the order listed. MB Select white bread
and push "Start." Wonderful for sandwiches or any-meal accompaniments, this
bread can also provide a spectacular presentation from first- course French
onion soup for a haute cuisine dinner. Spread 1 full-round slice per person
with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan
cheese. Cut circles out of the centers with a coffee can, place outer rings
and circles on a cookie sheet and slide under an oven broiler to brown. To
serve: put one cutout in the bottom of each soup bowl, ladle in hot soup,
then place the crusty outer rings atop the bowls. Shared by Barb Day DAK'S
GAZZETTE...#2

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---------- Recipe via Meal-Master (tm) v7.05

Title: Chicken & Stuffing Bread
Categories: Breadmaker, Breads
Servings: 1

-gwhp32a 16 1/4 oz. package
1 pk Yeast Stove Top instant
1/4 ts Ginger Stuffing mix)
1/4 ts Sugar 1 tb Onion;dried/minced
2 1/4 c Better for Bread flour 1 ts Salt
1/2 c Wheat flour 1/2 ts Poultry seasoning
2 tb Gluten 1/3 c Celery;1/4" pieces/fresh
1 1/4 c Chicken Flavor M/w 1/4 c Mushrooms;can/slices/drain
Stuffing Mix (or 1/2 1 Egg

Add all ingredients into the pan in the order listed. MB Select white bread
and push "Start." DAK'S GAZZETTE...#2

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---------- Recipe via Meal-Master (tm) v7.05

Title: Buttered Popcorn Bread
Categories: Breads, Breadmaker
Servings: 1

-gwhp32a 5 c Popcorn;popped/buttered/
Dak Gazette II Salted and crushed
1 pk Yeast Crushed by hand or
1/4 ts Ginger In a food processor
1/4 ts Sugar Until reduced to
2 1/2 c Better for Bread flour 2 1/2 cups
2 ts Gluten 1 tb Popcorn oil;or veg. oil
1 tb Butter Buds 1 1/2 c Very warm water
Salt

Add all the ingredients into the pan in the order listed; set darkness
control at 11 o'clock Select white bread and push "Start" Try toasted
slices spread with Kaplan's Better Than Butter while watching movies on
your own TV screen. Shared by Barb Day

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---------- Recipe via Meal-Master (tm) v7.05

Title: Portly Cheese Bread
Categories: Breads, Breadmaker
Servings: 1

-GWHP32A 1/8 ts Baking soda
Dak Gazette II 1 c Port-wine cheese food;
1 pk Yeast (Kraft Spreadery) or
3 1/4 c Better for Bread flour Cold-pack port-wine
2 tb Gluten Cheese spread
2 tb Parmesan cheese 1 Egg
1 tb Sugar 3 tb Port wine
1 ts Salt 1 c Very warm water

Add all the ingredients in the order listed; select white bread and push
"Start." A wine-and-cheese-tasting party all by itself, this bread is also
a wondrous snack when spread with additional port-wine cheese. Shared by
Barb Day

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---------- Recipe via Meal-Master (tm) v7.05

Title: Pretzels And Beer Bread
Categories: Breads, Breadmaker
Servings: 1

-GWHP32A 1 ts Salt
Dak Gazette II 1/8 ts Baking soda
1 Ingredient 1 1/3 c Pretzel sticks;thin/broken
1 pk Yeast In half
1/4 ts Ginger 1 Egg white
1/4 ts Sugar 1 tb Vegetable oil
3 c Better for Bread flour 12 oz Light beer plus ->
2 tb Gluten 1/4 c Water; heated

Add all ingredients into the pan in the order listed. Select white bread
and push "Start" Containing no cholesterol and negligible sugar; this
exciting bread is perfect for party snacks or sandwiches. *Shared by Barb
Day

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---------- Recipe via Meal-Master (tm) v7.05

Title: Raspberry Marshmallow Bread
Categories: Breads, Breadmaker
Servings: 1

-GWHP32A 2 tb Canola oil
Dak Gazette II 2/3 c Water; + ->
1 pk Yeast 1/2 c Raspberry liquid; heated
2 3/4 c Better for Bread flour 10 oz Red raspberries;frozen in
2 tb Gluten Heavy syrup.
1 ts Salt Defrost; drain and
1/8 ts Baking soda Reserve liquid and
1/2 c Miniature marshmallows Berries.
1/4 c Egg Beaters

Place the first 9 ingredients into the pan in the order listed; set
darkness control at 11 o'clock. Select white bread and push "Start." Add
the reserved, well-drained raspberries (2/3cup) when the breadmaker
"beeps," 88 minutes into the cycle. (33 minutes with Dak Turbo II) Shared
by Barb Day Delightful with fruit salad, or for a cholesterol-free
fiber-flled breakfast treat, spread toasted slices with Kaplan's Better
than Butter.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Grandma Ida's Challah
Categories: Breads, Jewish
Servings: 2

6 c FLOUR (approx) 1/2 c SUGAR
1 pk YEAST, DRY 1 ts SALT; HEAPING
1 EGG; WELL-BEATEN 1 1/3 c WATER; LUKEWARM
1/2 c OIL RAISINS, OPTIONAL

Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,
using 4 cups of the flour. Make a well in the center. Into the well, put
the eggs, oil, and water. Stir to dampen flour. Add enough flour so that
dough becomes smooth and cleans sides of bowl if you are using a dough
hook.
Else knead on floured board. Place dough in oiled and let rise until
double in bulk. Divide dough in half and each half into 3 or 4 pieces. For
each loaf, roll out the pieces into ropes and braid from the middle
to the ends. Place loaves on a greased cookie sheet or in greased loaf
pans. Brush the top of each loaf with egg glaze if desired. Allow to rise
again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR
AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT
GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH
LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20%
POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR
ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING
DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR
REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND
LOAVES:
PAT DOUGH INTO A 9 X 13 RECTANGLE.
PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32".
MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Caraway Puffins
Categories: Muffins, Breads
Servings: 1

---------------------------LISA CRAWLEY TSPN00B---------------------------
3 tb Butter 1 ts Grated Lemon Peel
1/2 c Creamed Cottage Cheese 3/4 ts Caraway Seed
1/3 c Sugar 1 1/2 c Biscuit Mix
1 Egg 1/2 c Milk

Cream butter, cottage cheese and sugar. Add grated Lemon peel, caraway
seed and egg. Beat with mixer til smooth. Stir in biscuit mix and milk
alternately. Do not beat. Spoon batter into greased muffin pans, filling
2/3 full. Bake at 400 for 20 min. or til lightly browned.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Honey Wheat Bread - in a Bag
Categories: Breads
Servings: 40

--------------------------------INGREDIENTS--------------------------------
4 c All purpose flour 1/4 c Honey
3 1/4 c Whole wheat flour 1/4 c Non-fat dry milk powder
2 pk Active dry yeast 2 tb Vegetable oil
2 1/2 c Warm water 1 tb Salt

DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water
and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.
Squeeze upper part of bag to force out air. Close top of bag tightly
between thumb and index finger. Rest bag on table, mix by working bag with
fingers about 20 seconds or until all ingredients are completely blended.
Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour.
4. Mix by working bag with fingers. Add Whole wheat flour; mix thoroughly.
Then gradually add remaining all purpose flour until a stiff dough is
formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out
onto floured surface. Divide dough in half. Knead each half 5 minutes or
until dough is smooth and elastic. Add more flour, if necessary. Cover with
plastic bag. Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch
rectangle. At narrow end fold corners to center to form a point. Beginning
with point roll dough tightly towards you. Pinch the edges to seal. Press
dough at each end to seal and fold ends under. 7. Place seam down in a
greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover
loosely with plastic bag and let rise in warm place 45-60 minute or until
doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes or until
deep golden brown. Remove from pan immediately. Cool on rack. Makes 2
(1-3/4 lb) loaves.
------- VARIATIONS: MOUNTAIN TOP BREAD:
Brush tops with melted butter or margarine. Sprinkle with all purpose
flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking,
carefully make a shallow cut with sharp knife down center of each loaf.
Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat
bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat
flour. Shape loaves; place seam side down in prepared pans. Brush tops of
loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or
whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:
For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown
sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch
rectangle and brush each piece with softened butter or margarine. Sprinkle
raisin mixture on dough. Press raisins in lightly. Shape into loaves, let
rise and bake as directed. When cool, frost loaves with Easy Icing. Beat
until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:
Shape loaves as directed except do not seal ends. Pinch loaves together to
form a ring. Place ring seam side up in greased 12 C bundt pan. Let rise
until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven
40-45 min. Invert immediately and cool on rack. When cool, drizzle with
Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped
nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.
SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece
into 18 inch rope. Twist ropes into pretzel shape and place on greased
baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse
salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15
to 20min or until golden brown. Cool on rack and store in container with
loose fitting cover.
-------- SUBSTITUTIONS: Molasses, brown sugar
or granulated sugar may be used in place of honey. 1 C lukewarm milk and
1-1/2 C warm water may be used in place of nonfat dry milk and water.
Softened butter or margarine may be used in place of vegetable oil. All
purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch
loaf pans may be used.

From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of
A.Broaddus

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---------- Recipe via Meal-Master (tm) v7.05

Title: Cheese Cornbread
Categories: Breads
Servings: 18

3 c Stone ground yellow 5 Eggs
-cornmeal 3/4 c Safflower or corn oil
3 c Unbleached flour 3 1/2 c Buttermilk
2 1/2 tb Baking powder 2 c Cheddar cheese
2 tb Sugar -sharp, shredded
1 1/2 ts Salt

In a mixing bowl, combine cornmeal, flour, baking powder, sugar and
salt; mix well. Separately beat eggs with oil and buttermilk. Add
with cheese to cornmeal mixture, stirring enough only to mix all
ingredients well. Spoon into two 8 x 12" greased baking pan. Bake
in a preheated 425 degree oven for 20 to 25 minutes or until
cornbread is brown around the edge and firm to the touch. Cut into
squares and serve hot.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Patio Skillet Bread
Categories: Breads
Servings: 10

1 1/2 c Flour 3 Eggs, slighty beaten
1 1/2 c Cornmeal 2 c Milk
2 tb Sugar 1/3 c Shortening, melted
4 ts Baking powder 1 1/2 c Celery, chopped
2 1/2 ts Salt 1/4 c Pimiento, chopped
2 ts Poultry seasoning 1/4 c Onion, minced

Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Beat
eggs and mix with milk and shortening. Add to first mixture. Stir until
just mixed. Stir in celery, pimiento and onion.

Pour mixture into greased 10 inch skillet or baking pan. Bake at 400F,
35-45 minutes or until well browned and done. Serve hot with butter.

This bread goes well with meat and potatoes cooked outdoors on grill.

From Gary (MusiCook)

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---------- Recipe via Meal-Master (tm) v7.05

Title: Walnut Apricot Bread Tspn00b
Categories: Breads
Servings: 12

3 ts Baking powder 2/3 c Walnut meats
3/4 ts Salt 1 c Milk
3 c Flour 1 Egg; well-beaten
1/2 c Brown sugar; firm packed 4 tb Butter
1 c Dried apricots; cut-up

Sift the baking powder, salt, and flour together; sift once more. Add the
sugar and mix again; then add the apricots and the nuts. Combine the milk,
egg, and butter, and beat lightly; add this to the flour mixture and blend
well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE
SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley TSPN00B

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---------- Recipe via Meal-Master (tm) v7.05

Title: Buttermilk Oat Bread
Categories: Breads, Bm, Oatmeal
Servings: 14

One pound loaf One/1/2 pound Loaf
1 c Buttermilk 1 1/3 c Buttermilk
4 tb Butter 5 tb Butter
3 tb Molasses 4 tb Molasses
1 1/2 ts Salt 2 ts Salt
1 c Oatmeal 1 1/3 c Oatmeal
2 c Bread flour 2 2/3 c Bread flour
1 1/2 ts Yeast 2 1/2 ts Yeast

Bake according to manufacturer's instructions.

Source: The Bread Machine Cookbook - Melissa Clark

This recipe orginally posted by Apple had the following notes: Appled used
buttermilk powder and it turned out fine. She also used a Welbilt 100
(R2D2) and used the Sweet Bread cycle on the lightest setting.

reformatted for MM by p. reynolds

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---------- Recipe via Meal-Master (tm) v7.05

Title: Sour Rye Bread
Categories: Breads
Servings: 1

9 ts Yeast (2 pkg.) 4 ts Caraway Seed (optional)
1 1/2 c Water, warm 1 ts Salt
2 c Rye flour, 1 Egg
- medium or stone ground 3 ts Vegetable oil
1 c Beer, warm 1 Egg white;
6 c Flour, all-purpose (approx) - beaten with 2 Tsp water
1/4 c Sugar

In large mixer bowl, dissolve half of yeast in warm water. Add rye flour;
stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room
temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3
cups of the all purpose flour, sugar, half Caraway seed, salt and
the egg, lightly beaten. Beat at moderate speed until smooth, about 2
min. Add oil; beat at high speed for 2 min. Add enough flour to make soft
dough. Turn dough out onto a floured board. Knead in remaining flour &
knead about 5 min. Place in greased bowl, and let rise until doubled. Punch
down and form into 2 braided loaves. Brush with egg white/water, sprinkle
with Caraway seeds, and let rise
again. Bake at 350, about 40 min.

You can vary this by using 3 different seeds on the outside of each braid
"rope". Try poppy seed, sesame seed, and caraway, for a change.
From: Joan D. Tharp, J.THARP on Genie - MM by Frances Nossen

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---------- Recipe via Meal-Master (tm) v7.05

Title: CORN DODGERS
Categories: Breads
Servings: 6

-PNewton vkbb14a 2 Large eggs;beaten OR
2 c Cornmeal -egg substitutes
1 ts Baking soda 1 c Nonfat plain yogurt
1/4 c Sugar 1 tb Olive oil

Preheat oven 400F. Sift together cornmeal and baking soda into large bowl;
add sugar.

Make a well in center and pour in eggs, yogurt and oil. Stir together well
and bake for 15 min.

From: What's for Dinner?

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---------- Recipe via Meal-Master (tm) v7.05

Title: CHEESE STRAWS
Categories: Breads, Cheese
Servings: 1

-PNewton vkbb14a 4 tb Ice water
1 1/2 c Unbleached flour 1 c Grated cheddar cheese;lofat
6 tb All veg shortening

Preheat oven 450F. Place flour in large bowl. Cut in shortening until mix
is granular. Stirring with fork, work in just enough ice water to form
stiff dough.

Roll out dough as thinly as possible on floured surface. Spread one-half
dough with cheese. Top with other half of dough and roll out. Cut layered
dough into 3x1/2" strips and place on baking sheet sprayed with Pam. Bake
until golden.

Variation: Twist cheese straw dough From: What's for Dinner

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---------- Recipe via Meal-Master (tm) v7.05

Title: Foccaccia***
Categories: Italian, Breads
Servings: 1

- G. Granaroli XBRG76A Olive oil
- MM:MK VMXV03A Seasonings
1 lb Pizza dough

Let the dough rise for about 4 hours until double in size. Punch down and
roll out to fit a shallow paking pan or pizza pan. The dough should be
about 1 inch thick. Spread olive oil thinly on top. Salt and top with a
season of you choice. I love Rosemary. You can also add sun-dried tomatoes,
garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until
golden. Cut into squares and serve.

Title: Buns Make Shells
Categories: Breads
Servings: 1

-Waldine Van Geffen VGHC42A Melted butter
Stale hamburger or hot dog Cinnamon sugar
-buns Parmesan cheese; grated
Small dinner or finger rolls

Use buns for small pie shells. For cocktail parties, use smaller rolls.
Split in half and hollow into shells by removing part of the soft inside
crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a
little plain or cinnamon sugar for sweet fillings; leave plain or dust with
Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at
350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat
in the oven, empty and fill with a hot filling just before serving. Source:
Times-Picayune (wrv)

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---------- Recipe via Meal-Master (tm) v7.05

Title: Breakfast Bread Pudding with Sausage
Categories: Brunch, Meats, Cheese/eggs, Breads
Servings: 8

-Waldine Van Geffen VGHC42A 1 1/2 c Swiss cheese; shred, divide
3 c French bread; cubed 9 lg Eggs
1/2 lb Bulk pork sausage; crumble 3 c Milk
1 c Onions; chopped 1 ts Dry mustard
2 ts Fresh thymne; chopped or 1 ts Salt
1/2 ts Dried 1/4 ts Freshly ground pepper
10 oz Pk frozen chopped spinach; 1 Plum tomato; diced
-thaw squeeze dry

Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
over medium-high heat; drain on paper towels. Add onions and thyme to
skillet; cook until onion is translucent, about 2 minutes. Remove from
heat. Stir in sausage and spinach to combine; cool completely. Arrange
bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then
layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,
in bowl until well blended. Carefully pour into prepared dish; sprinkle top
with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Bake 1 hour or until center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Breakfast Casserole
Categories: Brunch, Eggs, Vegetables, Breads, Meats
Servings: 10

-Waldine Van Geffen VGHC42A Salt and pepper to taste
8 oz Loaf Italian bread 1 lg Red pepper; 1/4" slices
3 tb Butter or margarine; melted 1 sm Onion; 1/4" slices
2 lb Hot or sweet Italian sausage 1 sm Zucchini; 1/4" slices
-links 1/2 ts Dried thyme
12 lg Eggs

Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line
bottom of 13x9" baking dish or shallow casserole with bread, overlapping
slices if necessary. Brush with butter or margarine. Remove sausage from
casings. Cook sausage until well-browned, stirring frequently. Wtih slotted
spoon, place cooked sausage on top of bread in baking dish. Discard all but
1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.
Pour egg mixture over sausage and bread. Cover baking dish with foil and
bake 25 minutes or until eggs are set but still moist. In same skillet,
cook veggies with thyme, salt and pepper until tender-crisp and golden
brown. To serve, arrange veggies on top of casserole. (wrv)

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---------- Recipe via Meal-Master (tm) v7.05

Title: DECADENT FRENCH TOAST
Categories: Brunch, Breads, Make ahead, Cheese/eggs, Nuts
Servings: 4

Jean Gaschen 1 ts Vanilla
5 tb Butter French bread
1 c Brown sugar Whipped cream
2 tb Dark Karo) Pecans; chopped
1/2 c Milk Strawberries
5 Egg

Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9
baking dish and generously sprinkle chopped pecans over the syrup mixture.
Arrange 2" slices of french bread over the mixture. Beat together eggs,
milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at
350 for 45 min.and invert! Serve with cream and strawberries. A nonstick
pan makes life easier. Watch closely, you don't want it to get too brown.
Can be made the night before. Format for MM by Judy Garnett

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---------- Recipe via Meal-Master (tm) v7.05

Title: STRAWBERRY PECAN BREAD
Categories: Breads, Quickbreads, Fruits
Servings: 4

1 1/2 c All-purpose flour 2/3 c Oil
1 c Sugar 2 Eggs; beaten
1 ts Cinnamon 1 c Frozen strawberries
1/2 ts Baking soda 1/2 c (+ 2 T) pecans; chopped

Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan.
Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well.
In separate bowl, blend oil and eggs. Slice thawed strawberries and add to
oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir
in 1/2 cup of the pecans, blending until dry ingredients are just
moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons
chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool
15 minutes; remove from pan. Cool completely before slicing. Adapted from
Gretchen Schuler's winning recipe created for Johnson & Wales University's
National Annual High School Recipe Contest Author unknown Posted on Prodigy
2/91 Formatted by Judy Garnett for MM

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---------- Recipe via Meal-Master (tm) v7.05

Title: FLAVORED BUTTERS
Categories: Cheese/eggs, Condiments, Breads, Fruits, Brunch
Servings: 1

-EILEEN SPARKES (TCVB74B)

------------------------------CINNAMON BUTTER------------------------------
2 Sticks butter 1 ts Cinnamon
1/2 c Brown sugar -Blend together well.

-------------------------------ORANGE BUTTER-------------------------------
2 Sticks butter 1/8 ts Mace
1 ts Orange rind -Blend together well.

-----------------------------STRAWBERRY BUTTER-----------------------------
1 Stick butter -ripe; hulled fresh
4 Strawberries Powdered sugar; to taste

-----------------------------HONEY-PECAN BUTTER-----------------------------
-Spread -beat in
1/3 c Pecans; in a shallow pan. 1/4 c Honey; until well combined.
-Toast in a 350 oven -Then mix in chopped pecans.
-for about 8 minutes; cool. -made ahead; cover an
-Chop toasted pecans finely. -refrigerate. Let stand at
-In a medium bowl; beat -room temperature to soften
1/2 c Butter; until fluffy; -before serving.

We had a brunch potluck at work and I made 4 or 5 different breads with the
assorted butters - they make yummy toast!
Formatted by Elaine Radis

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---------- Recipe via Meal-Master (tm) v7.05

Title: BANANA SPLIT BREAD
Categories: Breadmaker, Breads, Nuts
Servings: 1

-BARB DAY GWHP32A 1 ts Vanilla
-Dak Gazette II 4 oz Banana-1 med; sliced
1 pk Yeast -Directly into the
3 c Better for Bread flour -Inner pan
2 tb Gluten 10 Frozen Strawberries; thawed
2 tb Sugar -With their liquid
1 ts -Salt 1/3 c Crushed pineapple; drained
1/8 ts Baking soda -Reserve juice.
1/3 c Instant nonfat dry milk 1/3 c Pineapple juice; from
1/3 c Walnuts; broken -The pineapple-heated
1 Egg 1/2 c Chocolate chips
2 tb Vegetable oil 4 c Maraschino cherries; drained

Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner
pan in the order listed; select white bread and push "Start." Add the chips
and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33
min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,
this soda fountain special is even more spectacular when spread with cream
cheese blended with minced maraschinos and their liquid.

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---------- Recipe via Meal-Master (tm) v7.05

Title: SAVORY CORN BREAD PUDDING
Categories: Breads, Side dish, Gourmet
Servings: 10

-Elayne Caldwell (KVNH17B) -melted and cooled
1 c All-purpose flour 4 lg Eggs
1 1/2 c Yellow cornmeal 4 c Milk
1 tb Baking powder 1/2 ts Cayenne; or to taste
1 ts -Salt 14 oz Can of tomatoes; drained
1 c Milk -well and chopped
1 lg Egg 6 Scallions; chopped fine
3 tb Unsalted butter;

Make the corn bread: In a bowl, stir together the flour, cornmeal,
baking powder and salt. In a small bowl, whisk together the milk, egg and
butter and stir the mixture into the cornmeal mixture, stirring until the
batter is just combined. Pour the batter into a greased 8-inch square
baking pan and bake the corn bread in the middle of a preheated 425 degree
F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the
corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it
cool completely. Crumble the corn bread coarse into 2 shallow baking pans
and toast it in the middle of a preheated 325 degree F. oven, stirring
occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
The crumbled corn bread may be made 3 days in advance and kept in an
airtight container.
In a large bowl, whisk together the eggs, milk, cayenne and salt to
taste, add the crumbled corn bread, tomatoes and scallions and combine the
mixture well. Divide the corn bread mixture between 2 greased 9-inch round
cake pans, let it stand for 15 minutes and bake the pudding in the middle
of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is
golden. Cut the pudding into wedges.
From: Gourmet - January 1992

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