Spiced Pineapple Scones

 

3 cups all−purpose flour 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 (8 ounce) can crushed pineapple (packed in juice) 3/4 cup butter or margarine 1/2 teaspoon ground cinnamon Light cream or milk 3 tablespoons chopped macadamia nuts or almonds 1 tablespoon granulated sugar

In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained pineapple just until dry ingredients are moistened (dough will be sticky).

On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with light cream or milk.

For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.

Serve warm.

Savory Scones

 

8 ounces pork sausage 1/2 cup finely chopped onions 2 cups buttermilk baking mix 1/2 cup milk 1 teaspoon instant onion 1/2 teaspoon crumbled dried oregano

Cook sausage and onions in a skillet over medium heat until browned, breaking up sausage as it cooks. Drain off excess fat; cool slightly.

In medium size bowl combine baking mix and sausage mixture. Pour in milk and stir with a fork just until evenly moistened. Turn out onto ungreased baking sheet. With floured hands, pat into an 8−inch round and cut in eighths with a sharp knife. Sprinkle instant onion and oregano over the top. Bake at 400 degrees F for 20 minutes.

Cool 5 minutes and serve warm.

Variation: Add a little grated cheese to baking mix.

Ruby Scones

 

1 small jar maraschino cherries 1 egg 2 cups all−purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter 1/2 cup buttermilk 1/2 cup flaked coconut 1 teaspoon crystallized ginger 1 cup confectioners' sugar

Preheat oven to 400 degrees F.

Drain cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

Beat together egg and buttermilk. Add egg mixture, coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.

Lightly knead on a floured surface 12 times. Pat or lightly roll dough to 1/2−inch thickness. Cut dough into 8 pieces, using a floured, 4−inch round biscuit cutter. Place rounds on an ungreased baking sheet.

Using a sharp, floured knife, cut each scone into four wedges. Do not separate. Bake for 10 to 12 minutes, or until light golden brown.

In a small bowl, combine confectioners' sugar and reserved maraschino cherry juice; mix well. Drizzle glaze over hot scones.

Serve warm.

Rich Raspberry Scones

 

1 cup fresh or frozen raspberries 1 3/4 cups all−purpose flour 3 teaspoons baking powder 1/4 cup granulated sugar 1/2 teaspoon salt 1/3 cup butter−flavor Crisco® 2 large eggs 1/3 cup milk or half−and−half Cinnamon−sugar mixture

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, baking powder, sugar and salt. Cut in Crisco with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible.

Whisk eggs with milk or half−and−half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6−inch diameter x 3/4−inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, then sprinkle with sugar−cinnamon.

Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.

Multigrain Bread

1 1/3 cups water 2 tablespoons honey 1 tablespoon butter or margarine 1 teaspoon salt 2 cups bread flour 3/4 cup whole wheat flour** 1/3 cup rolled oats, toasted* 3 tablespoons nonfat dry milk powder 3 tablespoons cornmeal 3 tablespoons toasted wheat germ 2 teaspoons bread machine yeast 1 teaspoon plus 1 tablespoon molasses 1 tablespoon plus 1 teaspoon gluten 1 tablespoon flax seed (optional) 1/3 cup sunflower seeds

Add ingredients to bread machine pan in order suggested by the manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1−tablespoon gluten to recipe − see Adding Gluten tip below.) Timed−bake feature can be used.

**I used coarse whole−wheat flour and it came out great

*To toast the oats, spread a thin layer in a shallow baking pan. Bake at 350 degrees F for 10 to 15 minutes or until light golden brown, stirring often. If you want to toast enough oats for more than one loaf, just freeze the extra oats.

*Gluten Tip − Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine does not have this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your supermarket does not carry gluten, check with a health food store.)

Maraschino Pecan Bread

 

1 1/8 cup milk 3 cups white bread flour 2 tablespoons granulated sugar 1 1/4 teaspoons salt 1 tablespoon butter 1/4 cup raisins 1/4 cup whole maraschino cherries 1/4 cup sunflower seeds 1/4 cup pecans 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 3 teaspoons active dry yeast or 2 teaspoons RapidRise yeast

Dry cherries on paper towel. Add fruit at the end of first knead cycle

Grape Nuts Bread

 

1 1/3 cups water 2 1/2 tablespoons vegetable oil 1 1/4 tablespoons granulated sugar 1 teaspoon salt 3 cups bread flour 2 teaspoons yeast 2/3 cup Grape Nuts Cereal

Use the basic cycle. Add Grape Nuts at the beep or appropriate time for your machine. Don't worry if the dough is a little soft before the cereal is added

Loaded Luau Bread

 

3/4 cup water (see note) 1 tablespoon dry milk (see note) 1 tablespoon butter, cut up 2 1/3 cups bread flour 1/2 teaspoon salt 1 1/2 tablespoons brown sugar 2 tablespoons shredded carrots 1/4 cup flaked, shredded coconut 1/2 cup crushed pineapple 1/3 cup chopped macadamia nuts 2 teaspoons yeast 1/2 teaspoon cinnamon (optional)

 ** May use regular milk for water and powdered milk.

Drain the pineapple well. Pineapple juice may be substituted for up to 2/3 of the water. Put all ingredients into pan. Select light crust, sweet bread.

Easy Sourdough French Bread

Makes a 2 pound loaf.

1 cup water 2 1/2 tablespoons white vinegar 4 cups bread flour 2/3 cup sour cream 1 1/2 tablespoons granulated sugar 1 1/2 teaspoons salt 2 1/2 teaspoons bread machine yeast

Measure carefully, placing all ingredients in the bread pan in the order listed by manufacturer.

Select the Basic/White cycle. Use medium or light color crust. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.

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English Muffin Bread

 

Makes 1 loaf

1 cup water 2 egg whites 1/2 teaspoon baking soda 3 1/2 cups bread flour 2 1/4 teaspoons RED STAR Active Dry Yeast

Have water at 80 degrees F and all other ingredients at room temperature. Place ingredients into the pan in the order listed. Select a basic cycle and medium/normal crust. If desired, during the last rising cycle, sprinkle top of dough with 1 teaspoon cornmeal.

Coconut Bread

 

Makes a 2 pound loaf

1 1/4 cups fresh coconut milk 1/2 cup firmly packed brown sugar 2 teaspoons sea salt 1 teaspoon vanilla extract 1/4 cup buttermilk or instant skim milk powder 3 2/3 cups unbleached white bread flour 2 teaspoons bread machine yeast 1/2 cup toasted unsweetened shredded coconut

Place into baking pan in order given. Set breadmaker to sweet dough or raisin bread cycle, adding the coconut at the beeper or during the last 5 minutes of the first knead cycle.

Sour Cream Orange Rolls

 

1 package active dry yeast (about 3 teaspoons) 1/2 cup warm water 1 3/4 cups granulated sugar 1 cup sour cream 2 eggs 3 1/2 cups flour 1 cup melted butter 1 /2 teaspoon salt 1 orange

Stir yeast into warm water. Add 1/2 cup sugar, 1/2 cup sour cream, eggs, 6 tablespoons melted butter, salt and approximately 2 cups flour. Beat well. Gradually add enough more flour to make a soft dough that may be kneaded. Knead until smooth and elastic. Place dough in greased clean bowl, cover, and allow to rise until double in bulk.

Knead dough to remove excess air. Divide into 2 parts. On a lightly oiled surface roll each part into a 12−inch circle. Brush each circle with 1 tablespoon butter. Combine 1/2 cup sugar with grated rind from 1 orange. Sprinkle orange sugar on dough circles. Cut each circle into 12 wedges. Starting at the wide end of each circle roll each wedge into crescent roll. Place on greased baking sheet and allow to rise 10−15 minutes. Bake at 350 degrees F for 20 minutes or until golden brown. Prepare glaze while rolls are baking. Pour glaze over rolls after removing from oven.

Glaze: Combine 1/2 cup butter with 3/4 cup sugar, 1/2 cup sour cream and 2 tablespoons orange juice in sauce pan. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Pour glaze over roll immediately after removing rolls from oven.

Sweet Rolls in a Bundt Pan

 

1 frozen bread dough, thawed but not yet risen 1 small box cook and serve butterscotch pudding 1/2 cup (1 stick) margarine 3/4 cup brown sugar 1 tablespoon cinnamon 1 can your favorite flavor pie filling

Glaze 1 cup powdered sugar 2 tablespoons hot water Dash of almond flavoring

Preheat oven to 350 degrees F. Spray the Bundt pan with nonstick spray to make this turn out easier after baking. Add the pie filling first or spread it throughout the mixture as you add the dough pieces.

Cut the thawed bread dough into four long strips and then cut each strip into eight equal pieces. Place these pieces in the Bundt pan so they evenly cover the bottom of the pan.

Sprinkle the cook and serve pudding on top of the dough pieces.

Melt the butter and add the cinnamon and brown sugar to it. Pour this mixture over the dough and pudding in the Bundt pan.

Allow this to rise until it fills the Bundt pan and then bake for 20 to 25 minutes. Cool only slightly and turn out onto a serving platter. (This is supposed to be this messy).

Combine all glaze ingredients and drizzle the glaze over the slightly cooled sweet rolls. Cut with a very sharp knife into individual portions or just pull off a piece.

Whole Grain Buns

 

2 tablespoons milk 2 tablespoons honey 2 1/2 tablespoons molasses 1 cup plus 2 tablespoons water 1/4 cup shortening 1 package dry yeast 1 3/4 cups stone ground wheat flour 2 to 2 1/4 cups flour 1 1/2 teaspoons salt 1 egg, beaten Bran flakes

Heat milk, honey, molasses, water and shortening, stirring to melt the shortening. Cool to 105 degrees F to 110 degrees F and add yeast. Stir to dissolve. Add both flours, salt and egg and mix on low speed of electric mixer until ingredients are well combined. Let dough rest in mixing bowl for 30 minutes (or until doubled in bulk).

Remove and form into rolls or buns. Gently press bran flakes on bun or roll tops. Let rise for 30 minutes (or until doubled in size). Bake at 400 degrees F for 15 to 20 minutes.

Yields about 1 dozen rolls or buns.

NOTE: If stone ground wheat flour is unavailable, substitute whole wheat.

Jalapeno Cheese Bread

Yields a 1 1/2−pound loaf

1 cup milk 2 tablespoons butter or margarine 2 diced jalapenos 2/3 cup grated jalapeno cheese 1/2 teaspoon salt 3 teaspoons granulated sugar 3 cups bread flour 2 1/2 teaspoons yeast

Add ingredients to the bread machine according to manufacturer's directions, using the white bread cycle.

Dill Pickle Bread

 

1/3 cup dill pickle juice (Claussen's is good) 2/3 cup warm water (110 degrees F)

1 medium dill pickle, finely chopped

1 tablespoon butter, softened

1 tablespoon dried onion

1 teaspoon parsley flakes

1/2 teaspoon dill weed

1/4 teaspoon sea salt

2 cups plus 2 tablespoons white bread flour

2 teaspoons active dry yeast

Place ingredients bread machine pan in the order suggested by the manufacturer. Select the white bread, medium crust setting.

Crusty Bread Bowls

 

1 cup water 2 3/4 cups bread flour 1 tablespoon granulated sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1 egg yolk 1 tablespoon water

Place all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Grease the outsides of six (10−ounce) oven−safe glass custard cups. Place the cups upside down on an ungreased cookie sheet.

Divide the dough into 6 equal pieces. Pat or roll each piece into a 7−inch circle on a lightly floured surface. Shape the dough over the outsides of the prepared custard cups. Cover and let rise in a warm place for 15 to 20 minutes or until slightly risen.

Preheat oven to 375 degrees F.

Mix egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for about 18 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Cool the bread bowls upright on a wire rack.

Fill with chili, stew, or whatever you desire.

Cocoa Almond Bread

 

Yields a 1 1/2−pound loaf

1 cup warm milk 1/4 cup butter, softened 1 egg 1/2 teaspoon almond extract 1/2 cup granulated sugar 1/4 cup baking cocoa 1/2 teaspoon salt 3 cups plus 2 tablespoons bread flour 2 1/2 teaspoons active dry yeast

Put ingredients in in order listed by your bread machine's manufacturer. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Cinnamon Raisin Bread

 

Makes a 2−pound loaf

1 1/2 cups water 2 tablespoons margarine 4 cups white bread flour 1/4 cup granulated sugar 2 teaspoons salt 1 1/2 teaspoons ground cinnamon 2 1/4 teaspoons active dry yeast or bread machine yeast 3/4 cup raisins

Remove bread pan; attach kneading blade. Place all ingredients, except raisins, in bread pan in order listed. Insert bread pan, close lid and plug in. Select Sweet Bread cycle. Start. Add raisins at the beep, about 32 minutes after starting. Bread will be done baking in the number of hours indicated.

Old World Savory Euro Rye

 

1 1/2 cups bread or all−purpose flour*
1/2 cup coarse−ground rye flour
1 tablespoon wheat germ (or 2 tablespoons graham flour)
2 tablespoons gluten*
1 1/2 teaspoons salt
1 1/2 tablespoons brown sugar**
1 cup all−purpose flour
1 cup water
1 1/2 tablespoons shortening (olive oil or lard)
2 teaspoons yeast

Put all in machine in order recommended by manufacturer. For a real rye flavor add caraway seeds.

*If you use bread flour, omit the gluten. **Or leave out the brown sugar and note that you must add 1
1/2 tablespoons honey on the label.

Hot Buttered Rum Loaf

This recipe make a 2−pound loaf. Measurements for a 1 1/2−pound loaf are in parentheses.

1 egg plus water to equal 1 cup plus 2 tablespoons

(1 egg plus water to equal 1 cup) 2 tablespoons rum extract (1 tablespoon) 1/4 cup butter, softened (3 tablespoons) 3 3/4 cups Gold Medal Better Bread Flour (3 cups) 1/4 cup packed brown sugar (3 tablespoon) 1 1/2 teaspoons salt (1 1/4 teaspoon) 1/2 teaspoon ground cinnamon (1/2 teaspoon) 1/4 teaspoon ground nutmeg (1/4 teaspoon) 1/4 teaspoon ground cardamom (1/4 teaspoon) 1 teaspoon Fleischmann's bread machine yeast (1 teaspoon) Nutty Topping (below)

Place all ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.

Prepare Nutty Topping. About 40 − 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove bread from pan and cool on wire rack.

Nutty Topping 1 egg yolk, beaten 1/2 tablespoon finely chopped pecans 1/2 tablespoon packed brown sugar

NOTE: Gold Medal recommends using butter instead of margarine for the best buttered rum flavor.

Health Bread

 

1 cup water 1 3/4 cups bread flour 1 cup whole wheat flour 1/4 cup wheat germ or oatmeal 1/4 cup cottage cheese or crumbled feta cheese 1 teaspoon fine sea salt 1/4 cup honey 1 tablespoon butter 2 teaspoons instant granulated yeast (SAF Brand) 1 teaspoon sesame seeds 1/2 cup sunflower seeds, chopped

Place ingredients, except sunflower seeds, into bread pan in the order listed. Add sunflower seeds when beeping sounds during kneading, about 15 minutes from start. Select the wheat setting. Do NOT use the time delay feature. After the baking cycle ends, remove bread from pan, place on cooling rack, and allow to cool 1 hour before slicing.

Jalapeno Bread

 

3/4 cup sour cream 1/8 cup water 1 egg 3 cups all−purpose flour 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1/4 teaspoon baking soda 1 cup grated sharp Cheddar cheese 3 tablespoons fresh jalapeno pepper, seeded and chopped 1 1/2 teaspoons active dry yeast

Select light crust setting.

Cool for one hour before slicing.

Makes 1 1/2 pound loaf.

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Italian Herb Bread

 

9 to 11 ounces warm water 1 teaspoon salt 1 1/2 tablespoons vegetable oil 3 1/2 cups white bread flour 1/4 cup Parmesan cheese 1 tablespoon dried parsley 2 teaspoons granulated sugar 2 teaspoons dried onion flakes 1/2 teaspoon dried basil 1/2 teaspoon garlic power 2 teaspoons active dry yeast

Measure all ingredients into bread machine pan. Select the French bread setting and medium−color crust; press start. Best made in a 1 1/2− or 2−pound bread machine.

Hot, Hot Jalapeno Bread

 

1 (5/16 ounce) package yeast 1 cup unbleached flour 1 cup bread flour 2 tablespoons or less chopped jalapeno peppers 1 tablespoon Monterey jack cheese, shredded 1 tablespoon granulated sugar 1 teaspoon salt 7/8 cup water

Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start.

NOTE: Use fewer jalapenos for a milder bread.

Makes 1 loaf, 8 slices.

Hawaiian Holiday Bread

 

Hawaiian Holiday Bread Dough 1/2 cup mashed potato 3/4 cup water 1 teaspoon lemon extract 1 teaspoon grated lemon peel 1/2 cup granulated sugar 1 tablespoon butter 1 teaspoon salt 2 eggs, beaten 3 1/2 cups flour 1 package yeast

Put all ingredients in order listed in a bread maker. Choose the dough setting. When dough is done, put it on a board and let it rest 10 minutes.

Glaze 1/2 cup brown sugar 1/2 cup granulated sugar 3/4 cup whipping cream 1 teaspoon rum extract 1 tablespoon macadamia nut liquor 1 cup chopped pecans 1/2 cup raisins 1/2 cup chopped dried apricots

Mix glaze ingredients together. Grease a tube pan. Pour 1/3 on the bottom. Divide dough into 30 to 40 equal pieces. Arrange in layers in pan. Pour glaze in between layers. Let the dough rise until doubled.

Preheat oven to 350 degrees F and bake for 30 to 40 minutes. Let stand for five minutes and turn pan upside down.

Serve warm.

Gooey Cheese Bread

 

3/4 cup water 2 eggs 1/4 cup unsalted butter 1 teaspoon honey 1 teaspoon salt 2 1/2 cups all−purpose flour 2 teaspoons yeast

Filling 3 cups Swiss cheese, shredded

Place all dough ingredients in pan and program for knead only. Press start. The dough will be slightly sticky. After the kneading cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in the refrigerator overnight, or as long as 24 hours.

Grease and flour a 9−inch cake pan. Preheat the oven to 375 degrees F with the rack in the center position.

Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll the dough to a 14 x 10−inch rectangle with the long side nearest you. Sprinkle 2 cups of the cheese over the surface of the dough. Starting with the edge closest to you, roll the dough up like a jellyroll. Press the edges together and turn it over so the seam is now facing down. With the seam still down, roll the cylinder around itself in a coil and transfer it to the prepared pan. Sprinkle the remaining cheese over the top of the loaf and allow to rise, uncovered for 20 minutes. Bake for 35 minutes, then turn the oven temperature to 350 degrees F. Bake for 10 more minutes. If the cheese begins to brown quickly during the first 35 minutes, lower the oven temperature sooner.

Garden Herb Bread

 

3/4 (1 1/4) cup water

1 (2) tablespoon butter

2 (3) cups white bread flour

1 (2) tablespoon dry milk

1 (2) tablespoon granulated sugar

1 (1 1/2) teaspoon salt

1 1/2 (3) teaspoons fresh chopped rosemary

1/2 (1) teaspoon marjoram

1/2 (1) teaspoon thyme

1 (1 1/2) teaspoon fast rise yeast or 2 teaspoon (for both sizes) active dry yeast

Add ingredients in order recommended by manufacturer. This recipe can be made with the white, rapid or delay bake cycles.

Cook's tip: Use dried herbs that are flaked and not ground. If using fresh herbs, double the amount.

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European Black Bread

 

7/8 cup water 3/4 teaspoon cider vinegar 1 1/2 cups bread flour 1/2 cup rye flour 1/4 cup oat bran 1 tablespoon butter or margarine 1 1/2 tablespoons granulated sugar 1 teaspoon salt 1 teaspoon caraway seeds 1 teaspoon dried minced onion 2 tablespoons unsweetened cocoa powder 1 teaspoon active dry yeast

Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Normal setting, and then press Start.

English Muffin Loaf

1 cup plus 2 tablespoons water 1 tablespoon honey 2 1/2 cups bread flour 1/2 cup whole wheat flour 3 tablespoons powdered milk 1 1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1 1/2 teaspoons bread machine yeast

Place all in the bread pan in the order recommended by your machine's manufacturer. Process on the Basic Wheat cycle, Light crust setting.

This recipe yields a 1 1/2 pound loaf.

Bountiful Blueberry Bread

 

Makes a 2 pound loaf

1 cup plus 2 tablespoons water 1 egg 1/2 cup blueberry preserves 4 cups bread flour 3 tablespoons dry milk 1 1/4 teaspoons salt 1 teaspoon bread machine yeast 1/3 cup dried blueberries

Measure carefully, placing all ingredients except dried blueberries in bread machine pan in the order recommended by the manufacturer.

Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use the delay cycle.

Add dried blueberries at the beep signal or 5 minutes before the last kneading cycle ends

Colonial Bread

1 tablespoon butter or applesauce 1 teaspoon salt 1/3 cup molasses 1 1/2 cups boiling water 1/3 cup yellow cornmeal 3 1/2 cups bread flour 1 package yeast

Place cornmeal a large bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 minutes.

Stir in molasses, salt and butter. Place cornmeal mixture into bread pan, then bread flour then yeast. Use the Light setting.

Chocolate Cherry Bread

 

1 1/4 cups water 2 cups all−purpose flour 1 cup wheat bread flour 2 tablespoons dry milk 1/4 cup granulated sugar 1 1/2 teaspoons salt 1/2 cup semisweet chocolate chips 3/4 cup cherries 1 tablespoon Grand Mariner 1/2 teaspoon orange peel 3 teaspoons active dry yeast

Follow manufacturer's instructions. This makes a very moist loaf.

 

 Cinco de Mayo Bread

3 teaspoons yeast

3 cups bread flour

3 teaspoons granulated sugar

3/4 teaspoon salt

1 1/2 teaspoons dried cilantro

1 cup cornmeal

1/2 cup creamed corn

3 tablespoons canned, diced green chiles or 1 1/2 teaspoons fresh, diced jalapeno peppers

3 teaspoons olive oil

1 cup water

Bring all ingredients to room temperature and pour into bread machine pan in order listed. Select "white bread" and push Start.

NOTE: In hot and humid weather, use 1/8 cup less water.

Cherry Almond Bread

 

1 (16.5 ounce) can sour cherries 1 teaspoon almond extract 2 1/2 tablespoons butter, softened 1 teaspoon salt 1/2 cup granulated sugar 3 1/2 cups bread flour 2 1/2 tablespoons vital wheat gluten 2 teaspoons RapidRise yeast 2/3 cup slivered almonds

Place all ingredients, except almonds, in the bread machine according to the manufacturer's directions. Select sweet bread setting; press Start.

If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Yield: 15 servings

Cheddar Cheese Bread

Makes a 1 1/2−pound loaf

1 package yeast 3 cups bread flour 1/4 cup instant nonfat dry milk 1 tablespoon soft butter 1 teaspoon salt 2 tablespoons granulated sugar 1 1/4 cups warm water 1 1/2 cups (6 ounces) sharp Cheddar cheese, grated

Add ingredients to pan as per manufacturer's instructions, select white bread and push start.

Cheddar Bread

One 1/2−pound loaf 1/2 cup plus 2 tablespoons water 1/4 cup milk 2 tablespoons butter or margarine 1 large egg 1 teaspoon salt 2 3/4 cups bread flour 1 1/2 cups shredded sharp Cheddar cheese 2 tablespoons sugar 1 teaspoon bread machine yeast

Add ingredients to bread machine pan in the order recommended by manufacturer, adding cheese with flour.

Recommended cycle: basic/white bread cycle; light crust color setting. Do not use delayed−bake feature.

Remove from pan and cool on wire rack before serving.