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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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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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.

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Dough:

1 cup milk
1 egg; beaten
4 tablespoons melted butter
4 tablespoons warm water
1/2 (3.5 ounce) package vanilla instant pudding
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon active dry yeast

Filling:

1/2 cup butter, softened)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tablespoon gound cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (plumped) and also (optional)

Frosting:

1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons butter, softened
1 teaspoon vanilla flavoring

DIRECTIONS:

Set bread machine on the DOUGH cycle, place the ingredients for “dough” in the order listed. Allow your machine to complete the dough cycle. In the mean time, prepare your filling mix, except for the plumped raisins, and set aside.

When finished, remove the dough onto a floured surface and knead slightly. Then roll dough into a large rectangle. Spread with the butter mentioned in the “filling” ingredients.

Sprinkle with your prepared filling mixture. If adding the plumped raisins, do it now and evenly sprinkle them over the prepared filling mixture.

Roll the dough into a log. Cut into 12 equal pieces.

Place in a prepared 13 x 9 inch baking pan. Cover with plastic wrap; place in a warm area to rise. When rolls have reached the top of the pan, place in a prepared 350 degree F. oven (175 degrees C.) and bake for 15 – 20 minutes.

When done, remove from oven and place on wire rack to cool.

Mix frosting ingredients as listed in a small bowl. Spread over warm buns.

These are the most like “bakery” cinnamon buns that I have ever made or tasted! And so easy with your bread machine too! Hope you enjoy them as much as we do!

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1 pkg active dry yeast
2 1/2 cups bread flour
5 1/2 tablespoons sugar
1 1/2 tablespoons nonfat dry milk powder
3 tablespoons butter
1 tsp salt
300 cc water
4 oz raisins

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and crust color, then press start.

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2 1/2 cups bread flour
1/2 teaspoon salt
2 teaspoon dill weed, dried or 1 teaspoon fresh
2 tablespoons honey
3 tablespoons unsalted butter
1/2 cup cottage cheese
1/2 cup water
1 large egg
1 teaspoon active dry yeast

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and crust color, then press start.

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1 1/8 cup water
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
1 1/2 tablespoons butter
1 1/2 tablespoons dry milk
1 1/2 teaspoons dry yeast
1/2 cup dried cranberries

DIRECTIONS:

Place all ingredients except cranberries in bread machine in order listed or follow your user’s manual.

Select correct bread cycle and crust color, then press start.

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2 1/2 c. sifted bread flour
1/3 c. cornmeal
1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons shortening
2/3 cup milk
2 tablespoons water
1 large egg
2 teaspoons active dry yeast

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and crust color, then press start.

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1/2 c. warm water
2 large eggs
4 tablespoons fruity olive oil
3 tablespoons sugar
1/2 teaspoon salt
2 cups flour
1 – 1 1/2 tsp. active dry yeast

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and light crust color, then press start.

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1/4 c. hot tap water
1 large egg
1 tablespoon canola oil
3/4 cup low-fat cottage cheese
2 tablespoons fresh onion, minced
1 1/2 tablespoons honey
1 tablespoons poppy seeds
3/4 teaspoon salt
1/3 teaspoon baking soda
2 cups whole wheat flour
2 tablespoons vital wheat gluten flour
1 1/2 teaspoons active dry yeast

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and crust color, then press start.

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