INGREDIENTS:

1 egg, beaten
2 tablespoons butter, softened
1/2 cup water
1/2 cup milk
1 teaspoon salt
1 tablespoon white sugar
2 1/2 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, melted
1 teaspoon paprika
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon dried minced onion
1/2 teaspoon rubbed sage
1/2 teaspoon dried tarragon

DIRECTIONS:

Measure the egg, 2 tablespoons butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer’s directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough.
Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9×3 inch tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until golden. Serve warm.

INGREDIENTS:

1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 tablespoons vinegar
2 tablespoons powdered buttermilk
2 1/3 cups bread flour
1 cup rye flour
1/3 cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed

DIRECTIONS:

Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.

INGREDIENTS:

• 3 (.25 ounce) packages active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 8 cups bread flour
• 1 1/2 cups white sugar
• 2 teaspoons salt 6 egg yolks
• 1 cup margarine, melted
• 1 1/2 cups warm milk
• 1 cup golden raisins
• 2 egg whites, beaten

DIRECTIONS:

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, sugar and salt. Make a well in the center of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. Stir until a soft dough is formed. Turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Knead in the raisins. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Brush the risen loaves with egg whites. Bake in preheated oven for 30 to 45 minutes, until golden brown.