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INGREDIENTS:

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 tbsp. grated orange peel
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

DIRECTIONS:

Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel, juice and egg just until all flour is moistened. Stir in cranberries and nuts. Spread in pan.

Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.

If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

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INGREDIENTS:

1 1/2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1 tsp. sugar
3 1/2 c. unbleached flour
2 tsp. salt
1 tsp. sugar
1 c. warm water
1 egg white
1 tbsp. water

DIRECTIONS:

1. Dissolve yeast in warm water with 1 teaspoon sugar in small bowl. Let stand until foamy, about 5 minutes.

2. Combine flour, salt and remaining sugar in food processor. Blend.

3. Add yeast mixture. Blend 5 seconds. With machine running, slowly add 1 cup warm water. Process until dough is smooth and elastic, about 15 seconds, turning machine on and off.

4. Turn dough onto lightly floured board. Knead gently.

5. Place dough in greased bowl. Cover. Let rise until doubled, 50 minutes. Punch down.

6. Divide dough in half. Roll each into rectangle. Roll up from long side, pinching to seal. Place in greased flute or baguette pans.

7. Cover. Let rise in warm place until doubled, about 45 minutes. Cut 3 or 4 diagonal slashes in top of each loaf.

8. After about 30 minutes, place 2 racks, 1 in the middle and 1 in the lower quarters of oven. Place shallow baking pan with 1 cup boiling water on lower rack. When dough is doubled, brush lightly with water. Place on rack in middle of oven.

9. Bake at 450 degrees for 10 minutes.

10. Reduce heat to 400 degrees. Bake 5 minutes. Remove pan of water. Brush bread with egg white beaten with water.

11. Bake 10 minutes longer until golden brown. Cool on wire racks.

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INGREDIENTS:

3 1/2 c. flour (Gold Medal general purpose)
2 tsp. canola oil
1 heaping tbsp. honey
3/4 tsp. salt
1 pkg. dry yeast
Warm water (see below for amount)

DIRECTIONS:

Add honey to a 2 cup measuring cup. Then add canola oil, salt and yeast. Add enough warm water to bring contents of measuring cup to 1 1/2 cup mark. Mix to dissolve yeast and let stand 5 minutes.

Place the 3 1/2 cups flour in machine baking pan, add contents of measuring cup and press selection for French Bread.

Five minute before second kneading ends (machine will signal) add a total of one cup of any combination of the following to suit your taste.

Whole unsalted sunflower seeds.

Chopped dried fruits: apricots, figs, dates, apple, peach, pear, prunes, raisins.

To make a sweet bread add to cup before adding water, 1/4 teaspoon vanilla, 1 heaping tablespoon molasses (in addition to honey in basic recipe.