BREADS, BISCUITS & ROLLS
PAGE 3

Fresh Cranberry Nut Bread

2 cups all purpose sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon a baking soda
1 teaspoon salt
1 cup granulated sugar
1/4 cup of shortening
1 egg
3/4 cup of orange juice
1 tablespoon of grated orange rind
3/4 cup chopped walnuts
1 cup of frozen or fresh cranberries, cut in half

Sift the dry ingredients, cream sugar,shortening, and egg. Add orange juice and orange rind to creamed mixture with dry ingredients. Fold in chopped walnuts and cranberries. Bake in loaf pan at 350 degrees in oven,for about 1 hour, or until toothpick comes out clean and crust is golden brown. Remove from pan. Cool. Store overnight for easy slicing.
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Cranberry Nut Bread For ABM

4      Oz            Orange Juice
1/4  Cup           Butter
1      Large         Egg
2      Cups          Flour
3/4  Cup           Sugar
1      Tbsp          Grated Orange Peel
1 1/2  Tsp           Baking Powder
1      Tsp           Salt
1/2  Tsp           Baking Soda
3/4  Cup           Coarsely Chopped Cranberries
1/2  Cup           chopped nuts (I use pecans)

Have all ingredients at room temperature.
Measure orange juice, butter and egg into the bread pan. In a medium mixing bowl, combine remaining ingredients except cranberries and nuts. Add this mixture to the bread pan. Then add the cranberries and nuts.
Set on the setting for quick breads.
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Sour Cream Cornbread

3                    eggs -- lightly beaten
8      ounces        sour cream
8      ounces        creamed corn
1      small         onion -- chopped
1/2  cup           oil
1 1/2  cups          cornmeal

Mix together well; pour into greased iron skillet.  Bake at 400° until done and browned on top.
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Cranberry Bread, Abm

2      Tsp           yeast
3/4  Tsp           salt
2      Tbs           sugar
2      Tbs           nonfat dry milk powder
3 1/4  Cups          bread flour
1/2  Cup           cranberry juice
2      Tbs           lite applesauce
1/3  Cup           dried cranberries ( I used raisins )

Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manual.
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Semmel Rolls

4 1/2   c       bread flour     approx.
1       pkg     dry yeast
1       tbsp    sugar
1       tsp     salt
1 1/2   c       hot water       (120-130 degrees)
1       tsp     malt extract    if available
1               egg
1               egg white
1       tbsp    shortening
Rye flour       for dusting

In Sheboygan it is difficult to mention the brat without getting into a discussion about the Semmel, a hard, chewy roll, close cousin to the Kaiser, but with a distinctive cleavage across the top. One without the other would be unthinkable in Sheboygan. The baked Semmel is large -- about 4 inches in diameter and rises to about 2 inches in height.

Measure 3 1/2 cups of flour into a mixing or mixer bowl and add the yeast, sugar, and salt. Stir to blend well. Pour in the hot water and malt extract. Mix for 1 minute with a wooden spoon or mixer flat beater until a smooth but heavy batter forms.

Add the egg, egg white, and shortening. Beat together until the mixture is smooth. If with the electric mixer, remove the flat beater and continue with a dough hook. Add flour -- 1/4 cup at a time -- until the dough is a solid but soft mass that can be lifted from the bowl, or left under the dough hook.

Knead the dough with a strong push-turn-fold motion for 10 minutes, adding liberal sprinkles of flour if the dough is wet. If in the mixer, the dough will clean the sides of the bowl and form a ball around the dough hook. If, however, it continues to cling to the sides, add sprinkles of flour.

Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in bulk, about 1 hour.

Uncover the bowl and punch down the dourgh with your fingers. Recover the bowl and allow the dough to double in volume again, about 45 minutes.

Place the dough on a floured work surface, roll it into a 12-inch long cylinder. With a sharp knife cut 12 pieces from the length (at every inch on the ruler).
Shape the pieces under a cupped palm into smooth rounds.Cover and allow to relax for 5 minutes.

Flatten each roll with your hand to about 1/2 inch thick. Dust lightly with rye flour. With a length of wooden dowel, a round wooden spoon handle, or a pencil, press a deep vertical indentation into the top of each roll. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased baking sheet.

Cover the rolls with a length of wax or parchment paper, and leave them at room temperature to rise -- slightly less than double in size, about 40 minutes.
In the meantime, prepare the oven by placing a pan under the middle shelf. Twenty minutes before the bake period preheat the oven to 450 degrees, quite hot. Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be certain hot water is in the pan.

Uncover the rolls, carefully turn them right side up, brush them with water or spray lightly with an atomizer of water.
Place the pan on the middle shelf of the hot oven. Three minutes later lightly spray the interior of the oven -- not directly on the rolls.
Midway through the bake period turn the sheet around so that the rolls are exposed equally to temperature variations in the oven. They are done when crispy brown all over, in about 25 minutes.

Remove the rolls from the oven. If, after the rolls have cooled, they are not as crisp and crusty as you like, put them back into a hot oven for 10 minutes.
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Chocolate Bread

Yield: 1 Servings

1 ea Egg (plus enough lukewarm water (80 to 90 degrees)
                    to equal 3/4 cup plus 2 tablespoons
1/2 ts Salt
3 tb Sugar
1 tb Margarine/butter, softened
1/2 ts Vanilla
2 1/4 c  Gold Medal Better for Bread flour
1 tb Dry milk
3/4 c  Semisweet chocolate chips
1/4 c  Walnut halves
1 1/2 ts Active dry yeast - or -
1 ts Bread machine yeast
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Newly-Weds Chocolate Chip Roll

Yield: 1 Servings

4    Eggs; separated
pn Salt
1/2 c  Sugar; divided
1/2 ts Vanilla
1/4 c  Unsweetened cocoa
1 ts Unsweetened cocoa
2 tb Flour
2 tb Cornstarch
Confectioner's sugar
1 qt Chocolate Chip Ice Cream

Adjust oven rack to highest position. Preheat 375~. Grease a jelly roll pan
15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup
sugar, and vanilla. Beat until stiff, but not dry. In small bowl, beat egg yolks
and rest of sugar until very thick and lemon colored(5-10 minutes) Sift together
1/4 cup cocoa, flour and cornstarch. Fold into egg yolk mix, then flod mix into
beaten whites, Pour in prepared pan, spread evenly. Bake 12-15 minutes, until
lightly browned and center is springy to the touch. Meanwhile, sprinkle a towel
with confectioner's sugar. Invert cake onto towel, and peel off waxed paper. While still hot, roll up cake with towel, jelly roll fashion, from the long side. Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. Cool compeltely on wire rack. Unroll, and spread with softened ice cream. Reroll, cover and freeze until firm. Sprinkle with 1 tsp cocoa just before serving.
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NAVAJO FRY BREAD

Yield: 1 servings

1 x  Oil
2 c  Flour; unsifted
4 ts Baking powder
1 ts Salt
2/3 c  Water;warm (maybe more)
1 x  Cornmeal

Put 2 to 3 inches oil in fryer and heat to 400 degrees. Combine flour, baking
powder, and salt. Add 1/2 cup warm water and continue adding water to reach
the consistancy of bread dough. Tear off balls of dough. Roll out balls on a
board lightly dusted with cornmeal to 1/4 inch thick. Punch a holl in the center
of each piece. Fry bread one at a time, turning as soon as it becomes golden.
Drain on absorbent paper and serve hot with honey or powderedsugar. These
are also good plain or with salsa on top.
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Navajo Fry Bread 2

Yield: 8 Servings

1 pk Yeast
6 c  Flour
2 1/2 c  -Warm water
3 tb Sugar
2 1/2 ts Salt
3 tb Shortening

Sprinkle yeast over flour in large bowl. Heat water (don't boil). Stir in sugar,
salt, shortening. Let cool to lukewarm. With fork stir liquid mixture into flour.
Knead well. Let rise 30 minutes. Pinch off a dough ball about the size of a lemon.
Roll out thin. Fry in an 8-inch skillet in only enough fat to cover bottom of pan.
Drain and salt lightly. Will serve 8. Leftovers can be reheated and enjoyed.

Variation: The Navajo Taco is made by layering meat, beans, lettuce, tomatoes
and cheese onto fry bread.
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Indian Fry Bread #1

Yield: 12 servings

2 c  Flour
1/3 c  Powdered milk
2 ts Baking powder
1 ts Salt
2 ts Lard or shortening
3/4 c  Warm water
Oil for frying

Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until
crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4" circle. Then stretch to 7-8" in diameter. Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly browned, turning once. Serve with butter and honey...
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Navajo Fry Bread 3

Yield: 4 servings

2 c  Flour
2 ts Baking powder
1 ts Salt
2 ts Shortening
2/3 c  -Water, lukewarm
Vegetable oil; for frying
Jam, honey, or powdered sugar

In a med. bowl, combine flour, baking powder, and salt; cut in shortening until
mixture has the appearance of fine crumbs. Sprinkle in water, 1 tbsp at a time.
Use a fork to toss until the flour is moistened and dough almost cleans side of
bowl. Dough should be soft, but not sticky. On a lightly floured surface, knead
until smooth. Form into ball, cover, and refrigerate 30 mins. Heat oil in a lg. skillet to 400~. Tear off a piece of dough about the size of a peach. Pat and stretch until thin and round, about 6" to 8" in diameter. Poke a hole through the middle, and drop into sizzling vegetable shortening. Fry circles, turning once, until golden brown, about 1 min. on each side. Bread will puff beautifully. Serve with jam, honey, or powdered sugar.

Note - in New Mexico at fairs, craft shows, and Indian Pow Wows, you'll see long lines of people waiting to get their hot fry bread. Folklore tells us that poking a hole in the center lets out the evil spirits.
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Fry Bread

[Native Ottowa]

Yield: 1 Loaf

2 c  All-purpose flour originally corn flour
1/2 ts Salt
4 ts Baking powder
1/2 c  Vegetable shortening originally bear grease
               or another animal's rendered grease
1/2 c  Water
Small amount additional grease for pan

Mix flour, salt and baking powder together. Blend in shortening. Mix
THOROUGHLY. Now mix in the water until the dough is smooth (about 15 minutes).
Grease an iron skillet (bottom and sides); press dough into greased skillet. Bake on stove top on low heat. Cook until bread is free from skillet (about 10 minutes), then flip the loaf over and cook until golden brown (about 10 minutes).

My favorite variation is to add garlic to the mix. The above recipe was first given to me by my grandmother.
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Apple Blueberry Bread

     1/2  cup           butter or margarine
   1 1/2  teaspoons     baking powder -- softened
   1      cup           sugar
     1/4  teaspoon      salt
   2                    eggs
     1/2  cup           blueberries -- (to 1 cup)
                        - fresh or frozen
   1      cup           applesauce -- mott's regular
   2      cups          all-purpose flour
 

Heat oven to 350F. Grease and flour 9x5-inch loaf pan. In large bowl, beat
margarine, sugar and eggs until light and fluffy. Stir in apple sauce. Add flour,
baking powder, baking soda and salt, stirring just until moistened.

Fold in blueberries. Spread into prepared pan. Bake at 350F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack to cool 10 minutes. Remove from pan and cool completely.

VARIATIONS: For Apple-Raisin Bread, substitute 1 cup raisins for blueberries. For Apple-Nut Bread, substitute 1 cup chopped nuts for blueberries.
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Berry Banana Bread

   1      cup           Berries, fresh (blueberries
                        --blackberries or raspberries)
   1 3/4  cups          Flour -- sifted
   2      teaspoons     Baking powder
     1/2  teaspoon      Salt
     1/3  cup           Margarine -- nondairy
     2/3  cup           Sugar
               Egg substitute equal to 2 eggs
   1                    Banana, ripe -- mashed

Wash berries gently; drain and sprinkle 2 tablespoons of flour on them and
toss lightly. Sift together remaining flour, baking powder, salt and baking soda.
Beat margarine in to cream it. Gradually add sugar and continue beating
until light and fluffy. Beat in egg substitute, a little at a time. Add banana in 3
parts. Fold in the berries carefully.  Spoon batter into a 9 x 5 x 3-inch greased
loaf pan; bake at 350 degrees for 50 minutes or until done.
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Blueberry And Oat Bread

   1      pound         loaf:
   1 1/2  teaspoons     yeast
   1 3/4  cups          bread flour -- plus 2 t
     1/2  cup           rolled oats
   2      tablespoons   wheat germ
   1      tablespoon    vegetable oil
   3      tablespoons   brown sugar
   1      teaspoon      salt
   3      tablespoons   unsalted butter
     2/3  cup           water
     3/4  cup           blueberries

Add ingredients except the blueberries in the order suggested by your
bread machine manual and process on the basic bread cycle according
to the manufacturer's directions. At the beeper (or at the end of the first
kneading in the Panasonic or National), add the blueberries.

NOTES:  This loaf came out pretty soft.  I didn't think it was cooked fully,
with the normal bake setting, but once I let it cool completely, it seemed to
firm up a bit.
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Blueberry Bread

1      small         loaf: -- (large loaf):
   2 1/2  tablespoons   water -- (5 T)
     1/3  cup           cottage cheese -- (2/3 c)
   1      tablespoon    butter or margarine -- (2 T)
     1/2  cup           blueberries -- (1 c)
   1 1/3  tablespoons   sugar -- (2 2/3 T)
   1      teaspoon      salt -- (2 T)
     2/3  cup           cornmeal -- blue or yellow, (1 1/3 c)
   1 1/3  cups          bread flour -- (2 2/3 c)
   1      teaspoon      yeast -- (2 1/2 T)

medium loaf: 1/4 C water 1/2 C cottage cheese 1 1/2 T butter or margarine
3/4 C blueberries 2 T sugar 1 1/2 tsp salt 2/3 C blue or yellow cornmeal
2 C bread flour 1 1/2 tsp yeast
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Blueberry Bread #2

   1      package       yeast
   3      cups          bread flour
     1/2  teaspoon      salt
   2      tablespoons   sugar
   1      tablespoon    butter or margarine -- (room temperature)
   1      can           blueberries -- (16 1/2 oz) well
                        drained reserve liquid
     1/4  cup           retained juice -- (room temperature)
     1/4  cup           warm water -- (approx)

Ingredients should be at room temperature. Liquids (and 'warmed' ingredients)
should be at 120-130 degrees.

Add dry ingredients in order given.  Put well drained berries into a 2 cup
measuring cup, add 1/4 cup juice and enough water to equal 1 1/3 cups.
Setting:  white bread
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Blueberry Bread #4

   2      cups          flour
   1      cup           sugar
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
   2      tablespoons   shortening
   1                    egg
     1/4  cup           orange juice
   1      tablespoon    grated orange rind -- or lemon rind
                        boiling water
   1      cup           blueberries -- fresh or frozen
     1/2  cup           pecans -- chopped
                        - or walnuts

Preheat oven to 350 deg.  Grease 9 x 5-in. loaf pan. Mix flour, sugar, baking
powder, soda and salt thoroughly. Cut in shortening. Stir in egg. Add enough
boiling water to orange juice and rind to measure 1 cup. Stir into flour mixture.
Add blueberries and nuts; stir gently. Pour batter into prepared pan.
Bake 60 min. Makes 1 loaf.
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Lemon Blueberry Bread

 1/3  cup           butter or margarine -- melted
   1      cup           sugar
   3      tablespoons   lemon juice
   2                    eggs
   1 1/2  cups          flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
     1/2  cup           milk
   2      tablespoons   grated lemon peel
     1/2  cup           nuts -- chopped
   1      cup           blueberries -- fresh or frozen
                        ***GLAZE***
   2      tablespoons   lemon juice
     1/4  cup           sugar

In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased 8 x 4 x 2 loaf pan.  Bake at 350 for 60 to 70 minutes or until bread tests done.  Cool in pan for 10 minutes.  Meanwhile, combine glaze ingredients.  Remove bread from pan and drizzle with glaze.  Cool on a wire rack.
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Basic Spaetzle Dough

Servings:  4

500 g  Flour (4 1/2 cups less 1 Tbsp)
5    Eggs
1 c  Water
Salt

Combine all ingredients and stir until the batter is smooth. One part at a time,
force through a spaetzle shaver and let drop straight into boiling water. As soon
as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water.

In olden days, the spaetzle dough was forced through a three- legged sieve, by
means of stirring. This resulted in the so- called 'Knoepfle' (little buttons). Another method - more common in the Wuertemberg area - is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press. Serves 4.
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Ofennudle (Rohrnudle)

Servings:  4

500 g  Flour (4 1/2 cups less 1 Tbsp)
1 ds Salt
40 g  [fresh] yeast (1.4 oz)
80 g  Sugar (1/3 cup plus 1 tsp)
1    To 2 eggs
70 g  Butter (1/3 cup less 1 tsp)
1/8 l  Milk (1/2 cup plus 1/2 Tbsp)
Filling:
500 g  Apples, damson plums, or pitted cherries (a generous Lb)
Sugar to taste (nowadays also vanilla sugar)
A little cinnamon (with apples or damson plums)
400 g  Butter or clarified butter (1 3/4 cups) for baking

Yeast dough:

Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour
on a pastry board. Make a well in the middle of the mound, and into it pour the
yeast mixture. Let rest for about 1/2 hour. Then add the remaining ingredients - sugar, eggs, salt, butter, and milk. Knead to mix well, and beat until the dough forms bubbles.
Cover the dough with an inverted bowl and let rise, in a warm place, for 1 1/2 hours.
Then cut off lumps of dough, and let those rise one more time, on the floured pastry board, for another 1/2 hour. With your hands, stretch each piece of dough and cover with fruit (one kind only). If you are using apples or damson plums, dust fruit with cinnamon and sugar, otherwise just with sugar. Fold the dough over to enclose the fruit and arrange the dumplings in a baking dish with a buttered bottom (3 1/2 Tbsp butter per dumpling) . Bake at medium heat for 35 to 40 minutes, until light brown. Remove from oven and tip onto a board for cooling. Brush with melted butter shortly before cooling. Serves 4.
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SAUCY APPLE BREAD

Yield: 1 Servings

------------------------1 POUND LOAF-----------------------------

1/2 c  Apple cider
1 1/3 c  White bread flour
3/4 c  Plus (see Below)
1 tb Wheat flour
1 ts Salt
2 1/2 tb Plain yogurt
2 1/2 tb Honey
1/3 ts Vanilla extract
2 1/2 tb Unchopped walnuts
2 1/2 tb Beaten egg
1/3 c  Unsweetened applesauce
1/3 c  Unpeeled granny smith apples
1 1/4 ts Yeast (active dry)

*** core and dice unpeeled apple.
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Apple Bread (Abm)

Yield: 1 Loaf
 

---------------1-POUND RECIPE (8 SLICES)-----------------
1 ts Yeast
1/4 ts Salt
1 tb Nonfat dry milk
1 ts Cinnamon
3/4 ts Nutmeg
2 1/2 c  Bread flour
2 tb Lite applesauce
2/3 c  Water
1/2 c  Dried apples; chopped

---------------1-1/2 POUND RECIPE (12 SL)----------------
1 1/2 ts Yeast
1/2 ts Salt
2 tb Nonfat dry milk
2 ts Cinnamon
1 ts Nutmeg
3 1/3 c  Bread flour
3 t  Lite applesauce
1 c  Water
3/4 c  Dried apples; chopped

Add ingredients in the order suggested by the bread
machine manufacturer and follow baking instructions
provided in the manual.
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Cinnamon-Apple Bread

Yield: 1 loaf

1 1/4 c  Unsweetened applesauce
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1 1/2 c  Rolled oats
1 1/2 c  Whole wheat bread flour
1 1/2 ts Active dry yeast
1/2 c  Raisins (or diced dried apples)

Follow your bread makers instructions.
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Banana Bread

1 c sugar
1/4 c butter
1 egg
3 mashed bananas
1 t baking soda
1 1/2 t salt
1 1/2 c flour

Cream butter; add sugar, then egg. Add bananas, mixing well. Add dry ingredients.
Bake in a slow oven (I usually use 275) for an hour, or until it passes the toothpick test.
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Easy Crescent Danish Rolls

1 - 8 oz pkg. cream cheese, softened
1/2 cup sugar
1 tbs. lemon juice
2 - 8 oz. cans refrigerated crescent dinner rolls
4 tsp. preserves or jam

Glaze:
1/2 cup powdered sugar
1 tsp. vanilla
2 to 3 tsp. milk

Heat oven to 350. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tbs. cream cheese mixture. Starting at linger side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to about 10 inches. Coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in the center of each roll; fill with 1/2 tsp. preserves. Place on ungreased cookie sheet. Bake at 350 for 20 to 25 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

These pastries can be made to suit everyone's tast, by just changing the
flavor of the preserves.
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Very Cherry Nut Bread

2 1/2  c             all-purpose flour
1/2  c             granulated sugar
1/2  c             packed brown sugar
3 1/2  tsp           baking powder
1/2  tsp           salt
1                    egg
1 1/4  c             milk
3      tbsp          cooking oil
1/2  tsp           almond extract
1      c             maraschino cherries, well drained -- coarsely chopped
2/3  c             almonds -- chopped

Lightly grease a 9x5x3-inch loaf pan and set aside. In large mixing bowl, stir
together flour, granulated sugar, brown sugar, baking powder and salt. In small
bowl, stir together egg, milk, cooking oil and almond extract till well combined.
Add egg mixture to dry mixture all at once. Stir till just moistened. Fold in the
maraschino cherries and chopped almonds. Pour batter into prepared pan.
Bake in a 350F oven 1 hour or till a wooden toothpick inserted near center comes out clean. Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing.
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Almond Poppy Seed Bread

3                    eggs
2 1/3  cups          sugar
1 1/2  cups          milk
1 1/8  cups          oil
1 1/2  teaspoons     vanilla extract
1 1/2  teaspoons     almond flavor extract
1 1/2  teaspoons     butter flavor
3      cups          flour
1 1/2  teaspoons     salt
1 1/2  teaspoons     baking powder
3      tablespoons   poppy seeds
glaze:
1/2  teaspoon      almond flavor extract
1/2  teaspoon      vanilla extract
1/2  teaspoon      butter flavor
3/4  cup           sugar
1/4  cup           orange juice

Beat eggs and sugar. Beat in milk and oil. Mix in vanilla extract, almond flavor
extract, butter flavor. Gradually add flour, salt and baking powder. Mix in poppy seed, pour into 2 buttered loaves. Bake at 350 degrees for 1 hour let set for 3 minutes after removing from oven. Pour glaze over top of loaves.

GLAZE: Mix all the ingredients for the glaze together. Bring glaze to a boil. Boil 1 minute before pouring over loaves. The glaze will turn white on the loaves.
NOTES : Make sure you pour the glaze quickly. It drys fast.
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Chile Cornbread

1      cup           yellow cornmeal
1      cup           flour, all-purpose
4      teaspoons     baking powder
1/4  teaspoon      salt
1      large         egg
2      large         egg whites
1      cup           buttermilk*
3      tablespoons   honey
2      tablespoons   butter -- melted
7      ounces        green chiles -- diced

In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened.

Spread batter in an 8 inch square nonstick (or greased regular) baking pan. Bake in a 375°F. oven until bread pulls away from the sides of the pan and a wooden toothpick inserted in the center comes out clean (about 30 minutes).
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Skillet Golden Corn Bread

1      cup           yellow cornmeal
3/4  cup           boiling water
1      Tablespoon    shortening -- melted
1      teaspoon      sugar
1/4  teaspoon      salt
2      Tablespoons   light corn syrup
1      Tablespoon    flour
1      teaspoon      baking powder
2      Tablespoons   milk
1                    egg -- beaten lightly

Pour cornmeal into boiling water; add shortening, sugar and salt. Mix well.
Stir in remaining ingredients; combine well. Spread in greased 8 inch skillet;
cover; cook over low heat for 12 minutes. Serves 6-8.
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Specialty Of The House Cornbread

1 1/4  cups          all purpose flour -- sifted
3/4  cup           yellow cornmeal
3      Tablespoons   sugar
1/2  teaspoon      salt
1                    egg
1      cup           milk
1/4  cup           vegetable oil
2      Tablespoons   red bell pepper -- chopped
2      Tablespoons   onion -- chopped

Preheat oven to 400°F. and grease an 8 inch pan. In a mixing bowl, combine
flour, cornmeal, sugar and salt. In a small bowl, beat egg with fork and add
milk and oil. Pour into flour mixture and stir with fork until flour is just moistened.
Gently fold in red pepper and onion. Pour batter into greased pan.
Bake 35-40 minutes until golden brown and wooden pick inserted in center comes out clean. This dish is nice when served warm.
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Whole Kernel Cornbread

1/2  teaspoon      vegetable oil
1      cup           all-purpose flour
1      cup           fresh whole kernel corn -- thawed
2/3  cup           yellow cornmeal
1/3  cup           whole wheat flour
2      Tablespoons   sugar
1 1/2  teaspoons     baking powder
1/2  teaspoon      salt
1/4  teaspoon      ground red pepper
1      cup           skim milk
3      Tablespoons   vegetable oil
1      large         egg -- lightly beaten

Preheat oven to 425°F. Coat a 9 inch cast iron skillet with 1/2 teaspoon oil;
bake at 425°F. for 10 minutes. Combine flour and remaining ingredients stirring
well; pour into hot skillet. Bake at 425°F. for 25 minutes or until a wooden pick
inserted in center comes out clean. Cut into wedges. Yield 12 servings.
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Basic White Bread

1 1/2  cups          water
2      tablespoons   powdered milk
2      tablespoons   shortening, (I use liquid margarine)
1      tablespoon    sugar
1 1/2  teaspoons     salt
4 1/4  cups          bread flour
1 1/4  teaspoons     yeast

1.  Measure all ingredients into bread machine in order listed.
2.  Select regular or dark crust.
3.  Push Start.
4.  Cool on rack inside a plastic bag before slicing.

Placing inside a plastic bag to cool makes it very soft and moist. If you want a
crunchier crust, let cool on rack with putting inside plastic bag.
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Hot Roll Mix

5 lb Unbleached All Purpose Flour
4 ts Salt
1 1/4 c Sugar
1 c Instant Non Fat Dry Milk

Combine all ingredients in a large bowl. Stir together to distribute evenly.
Put in a large airtight container. Lable as HOT ROLL MIX and store in a
cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX.
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Buttermilk Oatmeal Bread

Yield: 1 1/2 lbLoaf

3 c  Bread Flour
2 tb Granulated Sugar
1 ts Salt
2 tb Margarine
4 tb Buttermilk powder
1/4 c  Oatmeal
2 ts Yeast
1 1/4 c  Warm water

Place ingredients in pan in order given by manufacturer. Regular white cycle
or timer. Medium crust.
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100% Crunch

Yield: 1 1.5lb loaf

1 1/4 c  Water + 1 Tbsp.
1 1/2 c  Bread flour, white
1 1/2 c  Bread flour, whole wheat
1 1/2 ts Salt
2 tb Honey
2 tb Molasses
1 tb Gluten
2 tb Olive oil
2/3 c  Seeds, pumpkin, flax, sesame
Sunflower or your favorite
2 ts Yeast, fast rise OR
3 ts Yeast, active dry

Add ingredients in order for your Abm. Enjoy this crunchy, chewy texture, you
won't even need a toaster for crispness. High in fiber and high in taste,100%
Crunch brings a new dimension to an avocado and sprout sandwich.

You may use 3 c WW bread flour if desired. Success Hints: We used equal
amounts of pumpkin, flax and sunflower seeds. Try using different seeds for
different taste and texture. (No bird seed, please!) For best results, use the
"extra knead" process and add seeds near the end of the first knead. Gluten
is available in health food stores and nutritional departments. This recipe can
be made with the regular, rapid, or time bake cycles.

For a regular loaf: 3/4 c +1 tb water, 1 c Whole wheat bread flour, 1 c White bread flour, or 2 c WW bread flour, 1 ts Salt, 4 ts Honey, 4 ts Molasses, 2ts Gluten, 4 ts Olive oil, 1/2 c Seeds, 1 ts fast rise Yeast or 2 ts active dry Yeast.
Calories 147, Cholesterol 0 mg., Sodium 268 mg., Protein 13%,
Carbohydrates 68%, Fat 19%. Nutritional information per serving.
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CHOCOLATE CHIP BREAD

----FOR 1-1/2 LB. LOAF-----
1      pk
3      c             Bread flour
2      T             Brown sugar
2      T             White sugar
1      t             Salt
1      t             Cinnamon
4      T             Butter
1                    Egg
1      c             Milk
1/4  c             Water
1      c             Chocolate chip

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.
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Chocolate Bread #2

1 1/8  cups          water -- lukewarm
3      cups          white bread flour
4      tablespoons   sugar
1 1/2  teaspoons     salt
4      tablespoons   cocoa powder -- unsweetened
1/2  cup           miniature chocolate chips -- semi-sweet
1/2  teaspoon      vanilla
3      tablespoons   beaten egg
2 1/4  teaspoons     active dry yeast

Add ingredients according to bread machine manufacturer's instructions.
Makes a 1.5 pound loaf.
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CHOCOLATE COCONUT BREAD

1       c            Heavy cream
1 1/2                Eggs
3       tb           Fruit juice concentrate
3       tb           Honey
1 1/2   tb           Unsweetened cocoa
1/3   ts           Salt
1/3   c            Coconut flakes
3       tb           Vital gluten -- optional
3/4   c            Wheat flakes
3       c            Whole wheat flour
1 1/2   ts           Yeast
1/2   c            Chocolate chips
1/3   c            Chopped nuts
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Hawaiian Bread #2

1/3  cup           Water
1/3  cup           Pineapple juice
1                    Egg
1      tablespoon    Margarine or butter
2      cups          Bread flour
2      tablespoons   Sugar
1/2  teaspoon      Salt
1      teaspoon      Yeast
1/2  cup           Macadamia nuts -- chopped
1/3  cup           Coconut

Add ingredients to machine according to manufacturer's directions.
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ORANGE COCONUT BREAD

1      pk            Yeast
2 3/4   c            Better for Bread flour
2       tb           Gluten
1      t             Salt
1       pk           Orange gelatin -- (4-srvng size
2/3  c             Coconut -- shredded
2/3  c             Carrot -- shredded/raw
1      tb            Orange peel -- freshly grated
1      tb            Margarine
1       c            Very warm water -- + 1 Tb

Add all the ingredients in the order listed,select white bread and push "Start."
There is no need to mention the carrots contained in this delectably moist bread, their healthful fiber and vitamins are completely camouflaged.
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Focaccia Bread Topping

Yield: 1 serving

  6       tbsp    extra virgin olive oil
  4       tbsp    balsamic vinegar
  1       clove   garlic -- minced
  salt
  freshly ground pepper
  1/4 lb  cherry tomatoes, yellow -- halved
  1/4 lb  cherry tomatoes, red -- halved
  6       oz      smoked mozzarella or scamorza -- coursely grated
  1/4 c   basil leaves -- thinly sliced

In a bowl, whisk together the oil, vinegar and garlic. Season with salt and pepper.
Add cherry tomatoes & toss together. Leave at room temperature. Can be
prepared several hours ahead. Heat broiler. Place cheese on top of focaccia or
half loaf of It. br ead (toasted) or slices of toasted bread. Place under broiler until cheese is melted and crust is golden. Remove from oven and top with tomato mixture and basil. Serve immediately
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Focaccia

      Yield: 4 cups

      1    water; lukewarm
    1/4    olive oil
      2 ts minced garlic
      2 tb fresh basil; or rosemary,chop, or 2 tsp. dried
      1 ts sugar
    1/2 ts salt
      4 c  bread flour
  1 1/2 ts active dry yeast; or rapid

The origional recipe only called for 3 cups flour. It seems also to be a lot of oil,
but it produces a large loaf and quite a savory crust. You will notice it's a ABM
recipe. Add ingredients according to manufacturer's directions for your machine.
Process on the Dough cycle (or process on normal cycle and remove after the first rise, about 1 hour). Punch down and shape into a 9- or 10-inch round. Place in a deep dish pizza pan or on a baking sheet, cover and let rise in a warm, draft-free location for 30 to 40 minutes. After dough has risen, brush it all over with olive oil, spread with finely slivered onion and/or garlic and more herbs. Press some of the onion/garlic slivers into the dough to form small identations. Bake in a preheated 400 degree oven for 25 to 30 minutes.
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Focaccia Bread

      Yield: 4 cup

  1 1/2 c  water
  1 1/2 ts salt
      3 tb olive oil
      1    egg; lightly beaten
      4 c  flour
      3 tb sugar
      2 tb instant milk power
      2 ts yeast

Put ingredients in machine in order above. Set to "dough" setting. When it is ready, cut the dough in half, spread into circles on baking sheets or pizza pans. Brush lightly with olive oil. Sprinkle on: garlic powder, onion powder, parsley flakes, basil, rosemary, feta or parmesan cheese (or both!) and a little coarse salt. Bake in an oven preheated to 450 F. for 10 - 12 minutes.
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Focaccia-Caramelized Onion

      Yield: 2 cup

    3/4 c  water
      2    olive oil; or veg. oil
      2 c  bread flour
      1    sugar
      1 ts salt
  1 1/2 ts bread machine yeast
           ONION TOPPING:
    3/4 c  shredded mozzarella cheese
      2    grated parmesan cheese

Measure carefully, placing all ingredients except Onion topping and cheeses
in bread machine pan in the order recommended by the manufacturer. Bake
on Dough cycle. Grease cookie sheet. Pat dough into 12 inch circle on the
cookie sheet. Cover and let rise in warm place about 30 minutes or until double.
Prepare Onion Topping. Heat oven to 400F. Make deep depressions in dough
at 1 inch intervals with finger or handles of wooden spoon. Spread topping over
dough. Sprinkle with cheeses. Bake 15-18 minutes or until edge is golden brown.
Remove from cookie sheet to wire rack. Serve warm

ONION TOPPING Melt 3 Tbs. margarine or butter in 10 inch skillet over medium low heat. Add 2 medium onions, sliced and two cloves of chopped garlic. Cook, stirring occasionally until onions are brown and caramelized. Remove from heat, follow above instructions.
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Focaccia-Fresh Rosemary Onion

      Yield: 6 servings

   1.25 c  water
   0.33 c  olive oil
   0.33 c  rosemary leaves
   2.00 ts salt
   3.00 c  flour
   0.50 c  cornmeal
   1.00 tb yeast
   1.00 lg spanish onions; cooked in
   2.00 tb olive oil

----------------------------------TOPPING-----------------------------------
   2.00 tb olive oil
      1    coarse salt
      1    ground pepper

Place all dough ingredients except cooked onion in the machine, program for
knead and first rise. Press start. Strain onions and return liquid. At end of final
knead, add the onion (without liquid) to the machine. Restart and knead only
until the onion is roughly mixed in. The dough will be wet and onion will remain
in clumps, sticking out of the dough. Turn the dough out on a well-floured board
and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12" disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight. A long cold rise in the refrigerator will result in a more flavorful bread with a heartier  interior. Preheat the oven to 450 F. with the rack in the center position.

Just before baking the dough, use your fingertips to gently make indentations in the surface. Drizzle on the oil and then sprinkle with salt and pepper. Bake for 10 minutes, then reduce to oven to 350 F. and bake for another 12 to 15 minutes, or until the focaccia is golden brown. Serve hot or at room temperature.
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Focaccia-W/Sun-Dried Tomatoes

      Yield: 3 cup

  1 1/4    Water
      3    Olive Oil
      2    Garlic; Chopped, Or
      3 tb Garlic Oil
    1/3    Cornmeal
      3    White Flour; Unbleached
      1    Salt
      1    Yeast
    1/2    Sun-Dried Tomatoes; Coarsely
           - Chopped
    1/3    Grated Parmesan Cheese

Place all the ingredients except the tomatoes and Parmesan cheese in the
machine, program for Raisin Bread, Basic Bread, Basic Wheat, Basic, White,
Basic White, or White/Whole Grain, and press Start or On. Add the tomatoes
and cheese when the beeper sounds or during the last 5 minutes of the final
knead cycle.
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Potato & Caraway Bread

1 1/2 pound loaf
2 tsp dry yeast
2 1/4 cups bread flour
3/4 cup whole wheat flour
1/3 cup wheat bran
3 Tbls nonfat dry milk
1/3 cup grated raw potato
1 Tbls caraway seeds
3/4 tsp salt
1 cup plus 2 Tbls water

Add ingredients in order suggested by your machine manual.
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Maple Zucchini Bread

Makes 2 loaves:

3 eggs
1 c. oil
1 c. brown sugar
1 c. granulated sugar
3 tsp. maple flavoring
2 1/2 c. flour
1/2 c. wheat germ
2 tsp. baking soda
2 tsp. salt
1/2 tsp. baking powder
2 c. shredded zucchini
1 c. chopped nuts

In a mixing bowl, beat the 3 eggs; add sugars, oil, and flavoring and mix until
foamy. Add dry ingredients to mixture and stir together. Stir in zucchini and nuts. Pour into 2 greased bread pans and bake at 325 for 1 hour.

Several years ago I took a bread baking class and the teacher told us how to
make our own "Pam" for bread pans by using 1 part liquid lecithin to 2 parts oil
and mix together in a plastic squeeze bottle - I use a plastic honey bottle with a lid that pops up and down. When I clean it between fillings I use dishwasher detergent since the lecithin is pretty thick. I have used this "Pam" for years now on all my cake pans, casserole dishes and bread pans. It works great. The bread falls out so easily and the dishes clean up in a snap.
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Pizza Batter Bread

3      Cups          All Purpose Flour, Divided
1      Package       Dry Yeast
1      Teaspoon      Dry Oregano
1/4  Teaspoon      Garlic Powder
1 1/4  Cups          Water
2      Tablespoons   Butter/Margarine
1      Tablespoon    Sugar -- * See Note
1      Teaspoon      Salt
1/4  Cup           Finely Chopped Pepperoni
Grated Parmesan Cheese, optional

Combine 1 1/2 cups of flour, yeast, oregano and garlic powder in large mixing
bowl. Combine water, butter, sugar and salt in a small saucepan and warm to
120-130 degrees stirring to melt butter. Gradually add water mixture to dry
mixture mixing at low speed on the electric mixer. Beat 3 minutes at high speed. Stir in pepperoni and enough flour to make a soft dough. Cover and let rise in a warm place. (85degrees) free from drafts, 45 minutes or until double in bulk. Stir dough and spread evenly in a well greased 9 x 5 x 3 inch loaf pan. Cover and let rise again until doubled in bulk, about 30 minutes. Sprinkle top with parmesan cheese if desired. Bake 375 degree for 35 - 40 minutes or until loaf sounds hollow when tapped. Cool in pan 10 minutes. Remove to wire rack.

*note - I seldom use the sugar. I have added grated cheeses to batter
ie: mozzarella or gouda, etc. This can be baked in a ovenproof bowl.
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SOUR DOUGH STARTER FOR BREADMAKER

1       c            Skim milk
3       tb           Plain yogurt
1       c            Flour
1                    (6 cup) ceramic or glass
-container with tight
-fitting lid

Heat skim milk to 90-100ø f. Remove from heat and stir into yogurt. Allow to
stand at room temperature 18-24 hours or until curds form. Stir with wooden
spoon once or twice to keep liquid mixed in.Gradually stir in flour; mix well.
Allow to stand 2 to 5 days.  When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. To use starter bring to room temperature and allow it to get bubbly again before using it. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour. Repeat steps 1, 2, and 3.

For 1 cup self-rising flour use:

1 cup all-purpose flour
1 1/4 teaspoon baking powder
a pinch of salt.
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Certainly Citrus Bread 1.5 lb. (Bread Machine)

1      cup           water
1/4  cup           orange marmalade
2      Tablespoons   margarine -- (recipe says butter)
1      Tablespoon    lemon juice
1      Tablespoon    lime juice
3      cups          white bread flour
2      Tablespoons   dry milk
1      Tablespoon    sugar
1 1/2  teaspoons     salt
1/8  teaspoon      lemon peel
1      Tablespoon    active dry yeast -- 1 1/2 tsp rapid rise

This recipe can be used with the regular or rapid bake cycles. (Oster machine #2) This bread book has a nice, good size color picture for each bread recipe.
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Cottage Dill Bread 1.5 lb. (Bread Machine)

3/4  cup           water
3/4  cup           cottage cheese, lowfat -- small curd
1 1/2  Tablespoons   margarine -- (recipe says butter)
3      cups          white bread flour
1 1/2  Tablespoons   dry milk
2      Tablespoons   sugar
1 1/2  teaspoons     salt
1      Tablespoon    dry onion
1      Tablespoon    dill seed
1      Tablespoon    dill weed
1      Tablespoon    active dry yeast -- (or 2 tsp fast rise)

This recipe can be used with the regular or rapid bake cycles. (Oster machine #2)

"The liquid in cottage cheese varies. If your dough is too dry, try adding water
a teaspoon at a time during the kneading until dough appears moist and pliable."
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Carrot Bread For Bread Machine

*** LARGE LOAF ***
3/4  cup           water
2 1/4  cups          white bread flour
1      cup           wheat bread flour
1      tablespoon    dry milk
1 1/2  teaspoons     salt
1      cup           carrots -- grated
2      tablespoons   honey
1/4  cup           yogurt -- plain
2      tablespoons   molasses
1/4  cup           walnuts -- chopped
1 1/2  teaspoons     fast rise yeast **or**
2 1/2  teaspoons     active dry yeast

*** use loading instructions per your owner's manual
HINTS: Use freshly grated carrots. This recipe can be used with the regular
and rapid bake cycles.
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Bread Machine Trouble Shooting*

Problem:
Top inflated with a mushroom like appearance
-Possible Cause + Solution:
Too much yeast- decrease yeast or sugar Too much sugar in the recipe Not
enough salt- try adding a little more salt Substituted fast-acting yeast
for active dry yeast- If substituting fast-acting yeast for active dry,
decrease amount by 1/4 to 1/2 teaspoon Yeast was not added according to
manufacturer's directions.

Problem:
Top and Sides Cave In
-Possible Cause and Solution:
Too much liquid. Try reducing liquids 1 Tbsp at a time. Used canned
fruit but did not drain well. Liquid off-balanced by the addition of
cheese. Used coarser flours such as whole wheat or rye. If using too
much coarse flour, try increasing yeast slightly or reducing coarse
flours and increasing bread flour.

Problem:
Soggy Sides
-Possible Cause and Solution:
Did not remove bread from pan soon enough.  If possible, remove bread
immediately when baking is finished.

Problem:
Centre of loaf is raw or not cooked through. - Possible Cause and
Solution: Used coarse flours or rye. For coarse flours try adding an
extra knead. To do this, after the first knead, let dough rise, then
restart machine at the beginning of a cycle as for a new loaf. Used
moist ingredients such as applesauce or yogurt. If too many moist
ingredients are used, try reducing liquids 1 Tbsp at a time.
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Low-Fat Cinnamon Rolls

1/2  cup           water -- (70 to 80øF)
1      jar           pear baby food -- (4 ounces)
2      large         egg whites
1/2  teaspoon      salt
2      cups          bread flour
1      cup           whole wheat flour
3      tablespoons   sugar
1      tablespoon    nonfat dry milk
2      teaspoons     FLEISCHMANN'S Bread Machine Yeast
***FILLING***
1      tablespoon    honey
1/4  cup           packed brown sugar
2      teaspoons     SPICE ISLANDS Ground Cinnamon
1/2  cup           raisins
Icing
1/2  cup           sifted powdered sugar
1      teaspoon      milk -- up to 2
1/4  teaspoon      SPICE ISLANDS Pure Vanilla Extract

To make dough: Measure all ingredients into bread machine pan in the order
suggested by manufacturer, adding baby food with liquids. Process on dough/manual cycle.

When cycle is complete, remove dough to lightly floured surface. If necessary,
knead in additional flour to make dough easy to handle.

To shape and fill: Roll dough to 14 x 10-inch rectangle. Brush with honey to
within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins.
Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut
into 8 equal pieces. Place, cut sides up, in greased 9-inch round cake pan or
7 x 11-inch baking pan. Cover; let rise in warm, draft-free place until doubled in
size, about 30 to 45 minutes.

Bake at 375øF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over rolls.
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Chocolate Bunny Bread

2/3  cup           milk
1      large         egg
2      tablespoons   butter or margarine -- cut up
2      teaspoons     SPICE ISLANDS Pure Vanilla Extract
1/2  teaspoon      salt
2 1/4  cups          bread flour
1/3  cup           sugar
3      tablespoons   unsweetened cocoa powder
1      tablespoon    FLEISCHMANN'S Bread Machine Yeast
1/4  cup           milk chocolate or peanut butter morsels
***Decorations -- (optional)***
Jelly beans
Decorating icing
Carrot

Measure milk, egg, butter, vanilla, salt, bread flour, sugar, cocoa and yeast into
bread machine pan in the order suggested by manufacturer. Process on
dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350øF for 35 to 40 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.

Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

Substituting raisins: Raisins can be substituted for milk chocolate morsels, if desired.
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Delectable Chocolate Wreath

***DOUGH CAN BE PREPARED IN ALL-SIZE
-- BREAD MACHINES.***
1/2  cup           milk
1/4  cup           water -- (70 to 80øF)
3      tablespoons   butter or margarine -- cut up
1      large         egg
1/3  cup           sugar
1/4  cup           unsweetened cocoa powder
3/4  teaspoon      salt
2 1/2  cups          bread or all-purpose flour
2      teaspoons     FLEISCHMANN'S Bread Machine Yeast
***Filling -- (recipe follows)***
***Frosting -- (recipe follows)***

Measure all ingredients except filling and frosting into bread machine pan in
the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to lightly floured surface. If necessary,
knead in enough flour to make dough easy to handle. Roll dough to 22 x 6-inch
rectangle. With sharp knife, cut in half lengthwise to make two 22 x 3-inch strips.
Spread one-half filling downcenter length of each strip. Fold long sides of dough
over filling; pinch seams and ends to seal. Place ropes, seam sides down, on
greased baking sheet. Twist ropes together. Form into wreath; pinch ends to
seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour.

Bake at 350øF for 35 to 40 minutes or until done. Remove from baking sheet;
cool on wire rack. Drizzle with frosting. Garnish with candied fruit if desired.

White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons seedless red raspberry jam.

Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon Spice Islands Pure Vanilla Extract.

Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

NOTES : This recipe evolved when we set out to make the quintessential holiday coffee cake. Of course, it had to include one of the world's greatest flavor combinations - chocolate and raspberries. We think it is a holiday dream come true!
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Chocolate-Cinnamon Bread

***1-POUND LOAF***
1/2  cup           milk
1      large         egg
1      tablespoon    butter or margarine
1      teaspoon      SPICE ISLANDS Pure Vanilla Extract
3/4  teaspoon      salt
2      cups          bread flour
1/3  cup           semisweet chocolate pieces -- ( miniature)
1/2  teaspoon      SPICE ISLANDS Ground Cinnamon
1 1/2  teaspoons     FLEISCHMANN'S Bread Machine Yeast
Chocolate Glaze

Add all ingredients except chocolate glaze to the bread machine pan in the order suggested by manufacturer, adding semisweet chocolate pieces with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Tip below. Drizzle the cooled bread with Chocolate Glaze.

Chocolate Glaze: Sift together 1/2 cup powdered sugar and 1 tablespoon
unsweetened cocoa powder. Stir in 1/4 teaspoon SPICE ISLANDS Pure Vanilla
Extract and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.

Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. Ifdough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
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Greek-Style Bread

***1-POUND LOAF***
1/2  cup           crumbled feta cheese
2/3  cup           milk
1      tablespoon    olive oil
3/4  teaspoon      salt
2      cups          bread flour
3      tablespoons   pitted ripe olives -- sliced
2      teaspoons     sugar
1 1/2  teaspoons     FLEISCHMANN'S Bread Machine Yeast
***1 1/2-POUND LOAF***
3/4  cup           crumbled feta cheese
1      cup           milk
1      tablespoon    olive oil
1      teaspoon      salt
3      cups          bread flour
1/4  cup           pitted ripe olives -- sliced
1      tablespoon    sugar
2      teaspoons     FLEISCHMANN'S Bread Machine Yeast

If the feta cheese is packed in brine, drain it well and pat dry. Crumble cheese
lightly into measuring cup (do not pack cheese). Add ingredients to bread machine pan in the order suggested by manufacturer, adding the cheese and the ripe olives with flour. (Cheeses vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Store bread in the refrigerator; bring to room temperature before serving.

Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Checking Dough Consistency: Check dough after 5 minutes of mixing; it should
form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. For more helpful tips, visit our Tips, Terms and Troubleshooting section.

NOTES : This zesty bread will dress up any meal. Save leftovers to create
croutons for a salad. Just cut the bread into bite-size cubes and spread in a
single layer in a shallow baking pan. Lightly brush cubes with oil, if desired.
Bake at 300øF for 10 to 15 minutes or until crisp and dry, stirring once or twice.
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Mano' Min Flat Bread Recipe

1      cup           sour milk
1      cup           commercial sour cream
1/4  cup           melted shortening
1/2  cup           sugar
1      teaspoon      soda
1 1/2  cups          wild rice flour
3      cups          white flour
1 1/2  teaspoons     salt
1      teaspoon      baking powder

Prepare wild rice flour by grinding enough in the blender to make two cups.
Strain flour as you make it; re-grind coarser parts. This kind of flour will have
an interesting, crunchy texture. You may substitute stone ground wild rice flour.

Cream sour cream, melted shortening and milk together thoroughly. This keeps
the shortening from being lumpy. Combine dry ingredients and add to above mixture. Roll into a firm ball. Cool mixture.

Roll dough very thin; keep cloth well flowered. Turn several times.
THIS RECIPE HANDLES BEAUTIFULLY AT ALL STAGES: ROLLING
TURNING - BAKING!

Desired equipment: lefse rolling pin, pastry cloth, 1-2 turning sticks.

Bake 5-10 minutes in 375'F oven. Brown one side in oven, turn and lightly brown other side. Allow to cool on paper towels. Layer in a tray or cardboard box. Cover loosely with towels and store in a warm, dry place. Serve with butter. Flatbread will store for some time.
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Candy Rainbow Bread

Categories: Breadmaker
Yield: 1 loaf

2 ts Yeast
3 c  Bread flour
1/4 c  Instant nonfat dry milk
3 tb Sugar
1 tb Butter Buds
1 ts Salt
2    Eggs
2 tb Butter or margarine
1 1/2 ts Vanilla
1/2 c  Water + 1 Tb
1/2 c  Dec-a-Cake Sequins

Use raisin bread cycle. Place all ingredients except candy in machine and
push START! Add candies at the beep.
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Candy-Cane Twist

Categories: Breads

1 pk Active dry yeast
1/3 c  Sugar
2/3 c  Warm (105ø-115ø) water
1 c  Toasted, skinned hazelnuts*
3 c  Bread flour OR  all-purpose flour
1 t  Salt
1/4 c  Unsalted butter, at room- temperature
1    Egg
1/2 c  Dried cherries OR:  golden raisins

Icing Recipe -
1 1/2 c  Confectioners' (10X) Sugar
2 T  To 3 T Milk

Dissolve yeast and 1 teaspoon sugar in lukewarm water. Let stand until foamy,
5 to 10 minutes. Place half of hazelnuts in food processor. Whirl until chopped;
remove and reserve. Place remaining nuts in food processor along with
the remaining sugar. Whirl until finely ground. Add flour, salt, and butter to processor.
With machine running, add the egg and the yeast mixture. Whirl until mixture forms a ball; whirl 30 seconds more to knead. Transfer dough to a large greased bowl; turn to coat. Cover with a damp cloth. Let rise in a warm place, away from drafts, until doubled in bulk, about 1 1/2 hours. Punch down dough. On a lightly floured surface, knead in remaining nuts and the cherries or raisins. Divide the dough in half. Roll each half into a 24-inch-long rope. Twist the ropes together. On a greased baking sheet, form the braided loaf into a candy-cane shape.
Cover with a damp cloth. Let rise in a warm place, away from drafts, until doubled in bulk, about 1 hour. Preheat oven to 350ø. Bake for 25 to 30 minutes until golden brown and hollow sounding when tapped. Cool on a wire rack. To prepare icing; stir together 1 1/2 cups sugar and 1 to 2 tablespoons milk until blended and a good icing consistency.
Divide icing in half. Tint half with red food coloring. Drizzle or pipe red and white icing in candy-cane stripes over bread.

* NOTE: To toast hazelnuts, spread nuts out on baking sheet. Bake in preheated 350ø oven for 8 to 10 minutes. Rub nuts with a clean kitchen towel to remove the skins.
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CINNAMON AND SUGAR CANDY CANE TWISTS

Categories: Breads, Gifts, Mixes
Yield: 9 servings

-----------------------------------BREAD-----------------------------------
1 pk Pillsbury Hot Roll Mix
2 tb Sugar
1 c  Water; heated to 120-130F
2 tb Margarine or Butter; softend
1    Egg

----------------------------------FILLING----------------------------------
1/4 c  Brown Sugar; firmly packed
1/4 c  Pecans; chopped
2 ts Cinnamon
2 tb Margarine or Butter; softend

-----------------------------------GLAZE-----------------------------------
1 c  Powdered Sugar
1 tb Milk; 1-2 tbsp.

Grease 2 lrg. cookie sheets. In lrg. bowl, combine flour mixture with yeast from foil packet and sugar. Stir in hot water, 2 tbsp. margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 mins. until smooth, sprinkling with additional flour, if necessary, to reduce stickiness. Cover with lrg. bowl; let rest 5 mins. Meanwhile, in sm. bowl combine all filling ingredients except margarine. Mix until crumbly. Set aside.

On lightly floured surface, roll dough to 18x10" rectangle. Spread 2 tbsp. margarine lengthwise over half of dough; sprinkle with filling mixture. Carefully fold untopped dough over filling; seal edges. With sharp knife, cut dough into 18 1" strips. Stretch each strip to 10". Loosely twist and form into a candy cane shape. Place on greased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (10-85) fpr 3- mins. or until doubled in size.

Heat oven to 375F. Uncover dough. Bake for 10-15 mins. or until light golden brown. Remove from cookie sheets. Cool completely. In sm. bowl, blend glaze ingredients, adding enough milk for desired glaze consisstency. Drizzle over candy canes. Decorate with candies, if desired. Makes 18 rolls.

"These delightful sweet rolls are simplified with hot roll mix."

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