Parmesan Garlic Bread
1 Tbs. dry yeast
1 1/2 cups warm water
2 Tbs. sugar
1 tsp. salt
1/4 cup olive oil
3 1/2 (plus a little extra) cups bread flour
2 large cloves garlic, crushed
1/3 cup finely grated fresh parmesan cheese
Add yeast and sugar to warm water; stir to dissolve. Add salt, olive oil, and 2 cups bread flour; mix with electric mixer until very smooth. Add in 1 1/2 cups more bread flour; using electric mixer - mix and knead until smooth and elastic. Add in enough of the extra flour while kneading with …

1 Cup water boiling
3 Cups bread flour
2 1/2 Tbs. Margarine
1 1/2 tsp. Salt
3 Tbs. Honey
1 Tbs. dark molasses, un-sulphured
1/2 Cup oats
1 egg, lightly beaten
2 tsp. active dry yeast
Place water in the pan and then place the rest of ingredients in the pan as listed in order. Make a well in the dry ingredients and place dry yeast in.
Select “Basic White Bread or French bread cycle” setting and
medium baking degree setting. If you like your breads lighter you can choose the light setting.

6 cups all-purpose flour
3 tablespoons sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
2 cups water
2 tablespoons butter or margarine
3 eggs, large
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn into 2 …

2 cups milk
1/2 cup water
2 eggs
1/4 cup melted butter
1/2 cup cornmeal
1 teaspoon baking powder
1 1/2 cups rice - cooked and drained
Preheat oven to 325 F.
Generously butter a two-quart baking dish or 6 soufflé ramekins.
In a large bowl, mix milk, water, eggs, and melted butter, stirring well. Stir in cornmeal and baking powder, blend well. Stir in rice.
Pour batter into prepared baking dish. Bake for one hour or until set in center.

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann’s RapidRise Yeast
2-1/2 teaspoons salt
1/4 teaspoon baking soda
1 cup buttermilk
1 cup water
1/3 cup butter or margarine, cut into pieces
In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt, and baking soda. Heat buttermilk, water, and butter until very warm (120 to 130 F); butter does not need to melt. (Mixture will appear curdled.) Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and …

4 1/2 to 4 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann’s RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup evaporated milk
1/4 cup butter or margarine
1 cup canned pumpkin
2 large eggs
2/3 cup finely chopped pecans or walnuts, toasted
1 1/2 teaspoons pumpkin pie spice
1 egg white
1 tablespoon water
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120 to 130 F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, …

Ingredients
* 3 3/4 cup warm water (105-110)
* 1/2 teaspoon sugar
* 1 1/2 packages active dry yeast
* 6 - 6 3/4 cups rye flour
* 1 1/2 cups of starter dough
* 8 oz bacon (sliced and cooked)
* 2 teaspoon salt
* 1 3/4 cups shredded Emmenthal cheese (gated)
* 1 cup almonds (chopped)
* 3 …

Ingredients
* 2 cups flour
* 2 cups water
* 1 packet of dry baking yeast
* 1 1/2 lb Red Grapes seedless
Method
Place your flour, water and yeast in a large bowl. Remember this will grow. So, make sure your bowl is large enough. Place a cloth over the bowl. Let stand for about three days. Stirring a couple of times a day. Your starter should have a slight beer smell. Remember the longer you leave it the …

Ingredients:
* 2 teaspoons active dry yeast
* 1 tablespoon sugar
* 1 1/4 cups warm water (about 110 to 115°)
* 3 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* oil
Preparation:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and …

Ingredients:
* 6 cups flour, more or less, divided
* 1 tablespoon sugar
* 2 1/2 teaspoons salt
* 1 envelope active dry yeast
* 2 cups very warm water, about 120°
* 2 tablespoons softened butter
Preparation:
In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat …

Large loaf
Tomato juice 1 1/8 cups
Vegetable oil ( I use half Olive) 3 tablespoons
Sugar 1 1/2 tablespoons
2 1/3 tablespoons of your favorite herb, tarragon, Basil, Rosemary
Sun dried tomato (optional) 1 tablespoon
salt 3/4 tsp.
bread flour 3 cups
yeast 2 tsps ( I use rapid rise)
set to bread setting or set timer
or remove and make rolls and bake in oven

1 c Nonfat milk
1/2 c Sugar
2 pk Yeast
1/2 c Warm water (105 115′F.)
1/2 c Nonfat egg substitute
1 ts Vanilla
1 1/2 ts Salt
6 c Flour
1 Grated lemon zest
1 c Mixed candied fruit
1 c Golden raisins
1 tb Butter, melted
Powdered sugar
Red candied pineapple
Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is
dissolved. Add cooled milk mixture to yeast mixture in mixing bowl.
Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and
lemon zest. Beat in remaining flour …

Servings: Makes one 9×5 inch loaf
For Quick Bread Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 large eggs
1 cup apple juice
1/2 to 3/4 cup chopped walnuts
1/3 cup unsalted butter, melted
1 tsp. vanilla extract
2 cups chopped fresh rhubarb, about 6 stalks
For Topping:
2 tbsp. packed brown sugar
1/4 tsp. ground cinnamon
For Quick Bread Batter
In large bowl, stir together flour, sugar, baking powder, baking
soda, and salt. In medium bowl, beat eggs; stir in apple juice,
butter and vanilla, stir into dry mixture just until combined. Stir
in rhubarb just until …

Beat 3 eggs with 1 1/2 cup sugar.
Blend in 1 cup oil.
Mix in 1 teaspoon vanilla, 2 teaspoons baking soda, 1 teaspoon baking
powder and 1 teaspoon salt.
Beat in 1 teaspoon cinnamon and 1 teaspoon ground cloves.
Grate and add 2 cups raw zucchini.
Blend in 2 cups all purpose flour.
Add 1 cup chopped nuts.
Grease and flour 3 small loaf pans and bake 350� for one hour.
When cool, wrap and keep refrigerated.

2 lb loaf basic setting
1 cup water or milk
2 Tablespoons butter or oleo
1 cup cake mix any flavo
2-1/2 cup bread flour
2 teaspoons yeast
1/8 to 1/4 teaspoon vanilla
1 to 3 Tablespoons poppy seeds
Put in ingredients according to your bread machine.
Bake on Cake setting.