Cream Cheese and Butter Cinnamon Roll Icing

 

Makes enough for a 9 x 13−inch pan of cinnamon rolls.

This icing is delicious, does not dry out or get crusty.

2 ounces cream cheese, softened 4 tablespoons butter, softened 1 1/2 cups confectioner's sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

Making sure the cream cheese and butter are at room temperature, stir all ingredients together until blended. Ice rolls while warm from the oven.

Cottage Cheese Dinner Rolls

 

2 packages dry yeast 1/2 cup lukewarm water 2 cups small curd cottage cheese 1/4 cup granulated sugar 2 eggs, slightly beaten 1/2 teaspoon baking soda 2 teaspoons salt 4 cups (or more) all−purpose flour

Dissolve yeast in lukewarm water. Heat cottage cheese to lukewarm in saucepan. Combine cottage cheese, yeast, sugar, eggs, baking soda and salt in bowl. Stir in enough flour to make a soft dough. Place in greased bowl, turning to grease surface. Let rise, covered, in warm place for 1 1/2 hours or until doubled in bulk.

Punch dough down. Divide into 2 portions. Shape each portion into 12 rolls. Roll in additional flour. Place in two greased 8−inch baking pans. Let rise in warm place until doubled in bulk. Bake at 350 degrees F for 20 minutes.

Makes 24 rolls.

Bisquick Biscuits

 

2 1/4 cups Original Bisquick
2/3 cup milk

Preheat oven to 450 degrees F.

Stir ingredients until soft dough forms. Turn onto surface generously sprinkled with Bisquick. Knead
10 times. Roll 1/2−inch thick. Cut with a 2 1/2−inch cutter. Place on an ungreased cookie sheet. Bake
for 8 to 10 minutes until golden brown.

To make drop biscuits, do not knead dough. Drop by spoonsful onto an ungreased cookie sheet.

Best Ever Biscuits

 

2 cups all−purpose flour 1 tablespoon baking powder 2 teaspoons granulated sugar 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup shortening or butter 2/3 cup milk

In medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Mix well to distribute the baking powder and the salt.

Using a pastry blender or fork, cut shortening into flour mixture until the mixture resembles coarse crumbs. If you use butter, be sure it is chilled. (Mixing by hand softens the shortening, making the dough sticky and hard to handle.)

Gently push the flour−shortening mixture against the sides of the bowl, making a well in the center. Pour the milk into the well all at once. Using a fork, stir just until the mixture follows the fork around the bowl and forms soft dough.

Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.

On the lightly floured surface, pat the dough to 1/2−inch thickness (or roll it out with a lightly floured rolling pin, if desired). Sprinkle a little flour over dough.

Cut biscuit dough with a 2 1/2−inch round biscuit cutter, pressing the cutter straight down. Be careful not to twist the cutter or flatten the cut biscuit edges or you won't get straight−sided, evenly shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you do not have a biscuit cutter, use a straight−sided glass. Or, pat the dough into a 1/2−inch−thick rectangle and cut into squares or triangles using a sharp knife.

Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty−sided biscuits, place about 1 inch apart. For soft−sided biscuits, place biscuits close together in an ungreased baking pan.

Re−roll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many re−rollings of the dough causes biscuits to be tough and dry.

Bake biscuits in 450 degrees F oven 10 to 12 minutes or until biscuits are golden on the top and the bottom.

Serve warm.

Makes 10 to 12 biscuits.

Biscuits and Sausage Gravy

 

3 cups self−rising soft wheat flour 1/4 teaspoon baking soda 1 teaspoon granulated sugar 1/2 cup butter−flavored shortening 1 1/4 cups buttermilk Butter or margarine, melted Sausage Gravy

Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 3/4−inch thickness; cut with a 2 1/2−inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees F for 12 minutes or until golden. Brush tops with butter. Split biscuits open; serve with Sausage Gravy. Yields 12 to 14 servings.

Sausage Gravy 1/2 pound ground pork sausage 1/4 cup butter or margarine 1/3 cup all−purpose flour 3 1/4 cups milk 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon Italian seasoning

Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside.

Add butter to drippings; heat over low heat until butter melts. Add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in seasonings and sausage. Cook until thoroughly heated, stirring constantly.

Yields 3 3/4 cups.

Beer Biscuits

 

4 cups biscuit mix 4 tablespoons granulated sugar 1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin.

Baking Powder Biscuits

 

2 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 cup shortening
1 egg, unbeaten
2/3 cup milk

Sift flour, baking powder, salt, sugar and cream of tartar into a bowl. Add shortening to flour mixture
and blend together until cornmeal consistency. Pour milk into flour mixture slowly; add egg. Stir to
stiff dough; knead 5 times. Roll to 1/2 inch thickness. Cut and bake on cookie sheet 10 to 15 minutes at
450 degrees F.

Serve with butter, hot from the oven. These can be frozen on cookie sheet.

When frozen, store in a closed plastic bag in the freezer. When ready to bake, take out desired amount,
and let thaw at room temperature before baking.

Variations
Add 1/2 cup raisins or currants to batter.

Add 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract with the liquid ingredients.

Add 1/4 cup shredded cheese.

Whole Wheat Bread

 

Makes a 1 pound loaf

3/4 cup water 1 1/3 cups whole wheat flour 2/3 cup bread flour 1 teaspoon salt 3 tablespoons butter or applesauce 1 tablespoon granulated sugar 3 tablespoons instant potato flakes 1 1/2 teaspoons yeast

Set for a light crust. Bake.

Anise Biscuits

 

1 1/3 cups all−purpose flour 1/3 cup yellow cornmeal 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 to 3/4 teaspoon aniseed, crushed 1/2 cup milk 2 tablespoons water 2 tablespoons vegetable oil 2 large eggs 1/2 teaspoon vanilla extract

In a large bowl, mix flour cornmeal, sugar, baking powder, salt and aniseed. In a small bowl, beat milk, water, oil, eggs and vanilla extract until blended. Add egg mixture to flour mixture. Stir just until dry ingredients are evenly moistened.

Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart. Bake at 375 degrees F until biscuits are firm to the touch and lightly browned (about 20 minutes.

Serve warm or cool.

White Chocolate Bread

 

1/4 cup warm water 1 cup warm milk 1 egg 1/4 cup butter, softened 3 cups bread flour 2 tablespoons brown sugar 2 tablespoons granulated sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 (.25 ounce) package active dry yeast 1 cup white chocolate chips

Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle, and start machine. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

Makes a 1 1/2−pound loaf.

Vanilla Sour Cream Bread

 

1/2 cup water 1 tablespoon vanilla extract 1/3 cup sour cream 1 egg 1 tablespoon butter, softened 3 cups Gold Medal Better for Bread Bread Flour 3 tablespoons granulated sugar 1 1/4 teaspoons salt 2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan and cool on wire rack.

Beaten Biscuits

 

2 cups unbleached white flour 1 teaspoon salt 4 tablespoons lard or vegetable shortening, chilled 4 tablespoons butter, chilled 1/4 cup milk 1/4 cup ice water

Mix flour with salt, Cut lard and butter into small pieces and work into flour, as if making pastry. Mix milk and ice water together. Pour mixture into flour mixture and beat until mixture forms a ball. Continue to "beat" the dough 2 minutes in a food processor or 5 minutes with a mixer.

Roll out dough 1/8−inch thick on a lightly floured surface and cut out circles with a 1 1/2 inch biscuit cutter or the lip of a small glass. Place the rounds on ungreased cookie sheets, prick on top with fork tines, and bake at 350 degrees F until they just begin to brown on the edges — 15 to 20 minutes.

Makes 36 biscuits.

Vanilla Raisin Bread

 

For 1 1/2 pound loaf

2/3 cup raisins 3 tablespoons vanilla extract 1 1/8 to 1 1/4 cups buttermilk 1 egg 1 teaspoon salt 3 tablespoons butter, softened 2 tablespoons granulated sugar 3 1/2 cups bread flour 2 teaspoons active dry yeast

Soak raisins in vanilla extract for at least one hour OR combine the raisins and vanilla and microwave on HIGH for 1 minute. (For a stronger vanilla flavor, reserve the vanilla drained from the raisins and use some of it as part of your liquid.)

Drain raisins well and discard vanilla or use part of it as directed above.

Place all ingredients in bread pan, using the least amount of liquid in the recipe. Select Light Crust setting and press Start. Observe the dough as it kneads. If after 5 to 10 minutes it appears dry or if your machine sounds as if it's straining, add more liquid 1 tablespoon at a time until the dough is smooth, soft and slightly tacky to the touch.

After the baking cycle ends, cool bread on wire rack for 1 hour before slicing.

Triple Cheese Bread

 

3/4 cup water 2 tablespoons granulated sugar 1 1/2 teaspoons salt 2 tablespoons butter or margarine 3 tablespoons grated Parmesan cheese 1/2 cup shredded Swiss cheese 1/2 cup creamed cottage cheese 3 cups bread flour 3 teaspoons yeast

Tomato−Basil Bread

 

Makes a large 1 1/2 loaf

2 1/4 teaspoons dry yeast 3 cups bread flour 3 tablespoons wheat bran 1/3 cup quinoa grain 3 tablespoons nonfat dry milk powder 1 tablespoon dried basil 1/3 cup chopped sun−dried tomatoes (DO NOT

 use reconstituted and packed in oil) 1 teaspoon salt 1 1/4 cups water

Pour boiling water over sun−dried tomato halves. Soak 10 minutes, drain, and cool to room temperature. Snip into 1/4 inch pieces with a kitchen scissors. Add all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

Taste of Italy Bread

 

1 3/4 cups water (1 cup plus 2 tablespoons)
1 tablespoon plus 2 teaspoons olive oil (1 tablespoon)
1 tablespoon plus 2 teaspoons honey (1 tablespoon)
2 cups semolina flour (1 1/3 cups)
2 cups bread flour (1 1/3 cups)
2 teaspoons salt (1 1/4 teaspoons)
4 heaping teaspoons Italian seasoning (1 tablespoon)
2 teaspoons yeast (1 1/2 teaspoons)

Place ingredients in the bread machine in the order specified. Select regular/medium cycle. The dough
will appear gritty when uncooked.

Taco Cheddar Bread

 

1 cup plus 2 tablespoons water 3 cups bread flour 1 cup shredded Cheddar cheese 1 tablespoon taco seasoning mix 1 tablespoon granulated sugar 3/4 teaspoon salt 1 1/2 teaspoons yeast

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

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack.

NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast−aluminum pans in horizontal−loaf shape.

Taco Bread

 

Yield: 1 1/2 pound loaf

9 ounces water 1 1/2 tablespoons vegetable oil 2 tablespoons granulated sugar 1 teaspoon salt 3/4 cup cornmeal 1/4 cup whole wheat flour 3 tablespoons taco seasoning 2 cups bread flour 1 1/2 teaspoons yeast

Put in bread machine in order listed.

Sweet Potato Pecan Bread

 

2 1/4 teaspoons yeast 3 cups bread flour 4 tablespoons rolled oats 1/2 teaspoon cinnamon 2 pinches nutmeg 1 1/2 teaspoons salt 2 tablespoons dark brown sugar 3 tablespoons powdered milk 3 tablespoons butter or margarine 3/4 cup cooked and mashed sweet potatoes 3/4 cup water 3 tablespoons dark raisins 1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

Sweet Lelani Bread

 

Amounts given are for a 1 1/2 pound loaf (1 pound amounts are in parentheses).

1/2 cup (1/3 cup) canned pineapple chunks, cut up and well drained (reserve juice)

1/4 cup (3 tablespoons) buttermilk (Welbilt/DAK & Zojirushi add 2 tablespoons (1 tablespoon) more buttermilk)

1/4 cup (2 tablespoons) reserved pineapple juice

1 egg

1/2 cup (1/3 cup) very ripe banana slices

3 cups (2 cups) bread flour

1/4 cup (3 tablespoons) whole wheat flour

1 teaspoon salt

3 tablespoons (2 tablespoons) butter or margarine

1 1/2 tablespoons (1 tablespoon) sugar

1/2 cup (1/3 cup) shredded coconut

1/3 cup (1/4 cup) chopped macadamia nuts

2 teaspoons (1 1/2 teaspoons) active dry yeast

Place all ingredients, except macadamia nuts, in bread pan. Select light crust or sweet bread or raisin/nut cycle. Press start.

Add nuts when raisin/nut signal beeps.

Remove bread from pan when done; cool on cake rack for 1 hour before slicing.

Sunflower−Oatmeal Bread

 

This makes a 2−pound loaf. Ingredients for a 1 1/2−pound loaf are in parentheses.

1 1/2 cups water (1 1/4 cups)
2 tablespoons oil (1 tablespoon)
1/4 cup honey (3 tablespoons)
2/3 cup uncooked oatmeal (1/2 cup)
1 1/2 cups bread flour (1 cup)
1/4 cup nonfat dry milk (3 tablespoons)
2 teaspoons active dry yeast (1 1/2 teaspoons)
1/2 cup hulled sunflower seeds (1/3 cup)

Place first seven ingredients in bread pan in order listed or according to manufacturer's directions.
Add sunflower seeds at the fruit and nut signal. When adding the yeast last, make a small well with
your finger to place the yeast. This will ensure the proper timing of the yeast reaction. Process at the
Basic (Standard) or Rapid cycle, or according to manufacturer's directions.

Spicy Cajun Bread

 

3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1/2 teaspoon salt 1 tablespoon butter 1 tablespoon brown sugar 1 tablespoon Cajun spice blend 2 teaspoons tomato paste 1/2 teaspoon onion paste 1/4 teaspoon parsley flakes 2 teaspoons active dry yeast

Add ingredients according to manufacturer's directions.

 

 Strawberry Oatmeal Cream Cheese Bread

1/3 cup milk 1/3 cup strawberries, mashed 1/3 cup cream cheese, diced 1 tablespoon butter 2 tablespoons honey 1 teaspoon salt 1/2 cup rolled oats 1 1/2 cups bread flour 1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Start.

Seven Grain Bread

 

Makes a 2−pound loaf

1 1/2 cups milk or water 3 tablespoons butter or margarine 2 1/2 tablespoons brown sugar 1 teaspoon salt. 1 1/2 cups 7−grain cereal 3 cups bread flour 2 teaspoons yeast

Add ingredients to machine according to your machine instructions.

Salsa Bread

 

Make a 1−pound loaf

1/2 cup prepared salsa 1/4 cup water 1 tablespoon butter or margarine, softened 2 cups bread flour 1 tablespoon chopped fresh cilantro 1 tablespoon granulated sugar 1 teaspoon salt 1 1/4 teaspoons bread machine yeast

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

Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Sally Lunn

 

2 teaspoons yeast 3 1/2 cups bread flour 1/3 cup granulated sugar 2 teaspoons salt 2 eggs 4 tablespoons butter or margarine 3/4 cup milk

Place ingredients in bread machine as listed. Select light crust.

Yields 1 large loaf.

Russian Black Bread

 

1 1/2 cups water 2 tablespoons cider vinegar 2 1/2 cups bread flour 1 cup rye flour 1 teaspoon salt 2 tablespoons margarine 2 tablespoons dark corn syrup 1 tablespoon brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon instant coffee granules 1 tablespoon caraway seed 1/4 teaspoon fennel seed (optional) 2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Raspberry Cream Bread

 

Yields 1 loaf

3/4 cup sour cream or yogurt, regular or low fat 2 tablespoons unsalted butter or vegetable oil 1 1/2 teaspoons raspberry extract 1/3 cup canned raspberry pie filling 2 cups unbleached all−purpose flour 1/2 cup wheat germ 1/4 teaspoon salt, to taste 1 1/2 teaspoons active dry yeast

If the instructions that came with your baking machine call for the yeast to be placed in the baking pan first thing, remember to add the other dry ingredients before the liquids. Otherwise, scoop the sour cream or yogurt into the pan and add the butter (or canola oil), raspberry extract, raspberry filling, flour, wheat germ and salt. Scatter the yeast over the top of the other ingredients or place it in its own separate dispenser if your machine has such a device. Set the machine to its rapid−bake cycle for this loaf.

When the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom crusts and cut the remaining square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few fresh raspberries scattered over the top.

Portuguese Sweet Bread

 

2 1/4 teaspoons yeast 4 cups bread flour 1/2 cup plus 1 tablespoon granulated sugar 1/2 teaspoon salt 2 egg 4 tablespoons plus 2 teaspoons butter or margarine, softened 2/3 cup milk 2 tablespoons plus 2 teaspoons water 1/2 to 1 teaspoon lemon extract

Place all ingredients in order listed. Select light crust setting.

NOTE: the crust will be very brown. This is due to the high sugar content of the bread. It does not affect the flavor, however.

Pizza Dough

 

1 cup water 1 tablespoon olive oil 1/2 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons active dry yeast

Place all ingredients in bread machine in the order recommended by the manufacturer. Select the dough cycle and start machine. When the dough has finished rising, remove and make pizza.

Spaghetti Bread

1 envelope dry yeast 1 teaspoon dried Italian seasoning 3 cups bread flour 1
tablespoon olive oil 1 tablespoon granulated sugar 1 teaspoon garlic salt 1
1/2 cups warm water 1/3 cup grated Parmesan cheese

Add all ingredients into the bread pan in the order listed. Select white
bread and push "start."

Southwestern Salsa Bread

1 (16 ounce) jar prepared salsa (1 2/3 cups) 3 cups bread flour 1 cup
cornmeal 2 teaspoons active dry yeast

Place all ingredients into the pan in the order suggested by the bread
machine manufacturer; select basic white bread setting and start.

Makes a 1 1/2 pound loaf.

Sour Cream Onion Bread

 

3 cups whole wheat flour 2 tablespoons granulated sugar 1 teaspoon salt 2 tablespoons wheat germ (optional) 2 teaspoons active dry yeast 1 (1 ounce) package dry onion soup mix 1 cup sour cream 1/2 cup water

Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, and water in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle, and press start.

Shape dough, and place in a greased loaf pan. Place in a warm spot, and allow to rise until doubled in size.

Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Cool.

Rum Raisin Bread

 

2 tablespoons rum 1/2 cup raisins 1/2 cup water 2 cups bread flour 1 tablespoon dry milk powder 2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons butter 2 tablespoons heavy whipping cream 1/2 teaspoon rum flavored extract 1 egg 1 teaspoon olive oil 1 1/2 teaspoons active dry yeast

In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.

Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.

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

Makes 1 (1 pound) loaf.

Rum Glazed Eggnog Monkey Bread

1/2 cup water 2 eggs 1/4 cup butter or margarine, softened 3 1/2 cups bread flour 1/2 cup granulated sugar 1 teaspoon salt 1 teaspoon ground nutmeg 1 1/2 teaspoons yeast (recommends bread machine yeast) Rum Glaze (recipe follows) 1/2 cup chopped pecans, optional

Measure carefully, placing all ingredients except rum glaze and pecans in bread machine pan in the order recommended by your machine manufacturer. Select Dough/Manual setting. Do not use delay setting.

Grease 12 cup Bundt pan. Prepare rum glaze. Pour half of the glaze into the pan. sprinkle with 1/4 cup of pecans.

Remove dough from pan using lightly floured hands. Divide into 30 equal pieces; arrange in layers over glaze in pan. Pour remaining glaze over dough sprinkling remaining pecans over this. Cover and let rise in warm place about 45 minutes or until double. Dough is ready when indentation remains when touched.

Heat oven to 350 degrees F. Bake 30 to 40 minutes or until golden brown. Let stand 5 minutes. Turn upside down onto serving plate; leave pan over bread 1 to 2 minutes to allow glaze to coat bread.

Serve warm.

NOTE: If you don't have a Bundt pan, use a 10 x 4−inch angel food cake pan lined with aluminum foil.

Rum Glaze 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 cup whipping (heavy) cream 1 teaspoon rum extract

Raspberry Marshmallow Bread

1 package yeast

2 3/4 cups bread flour

2 tablespoons gluten

1 teaspoon salt

1/8 teaspoon baking soda

1/2 cup miniature marshmallows

1 egg

2 tablespoons vegetable oil

2/3 cup water plus 1/2 cup raspberry syrup

10 ounces frozen red raspberries, defrosted, drained well, and syrup reserved

Place the first 9 ingredients into the pan in the order listed. Select sweet bread and push start. Add the reserved, well−drained raspberries (2/3 cups) when the bread maker beeps.

Pita Bread

1 1/4 cups water 3 1/2 cups bread flour 1 teaspoon salt 2 tablespoons olive oil 2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer's directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.

Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1−inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.

Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it's heating.

Flatten each piece of dough out into a circle that is about 1/4 to 1/3−inch thick.

Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.

Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.

After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip−lock bag for storage.

Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Butter−Rich Roll and Bread Dough

1 1/3 cups water 1/2 cup butter 6 tablespoons granulated sugar 1 large egg 1 teaspoon salt 4 1/2 cups bread flour 1/4 cup dry milk 2 teaspoons active dry yeast
Egg Glaze 1 egg, lightly beaten 2 teaspoons water
Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs. Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.
Pan Rolls Prepare Butter−Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees F 10 to 20 minutes.

Makes 32 rolls.
Cinnamon−Raisin Rolls Prepare Butter−Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9−inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly−roll style, pinch seam to seal. With seam side down, cut in 8 one−inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees F for 10 to 20 minutes.

Makes 16 rolls.
Cinnamon−Raisin Swirl Loaf Prepare Butter−Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5−inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees F for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk.

Makes 4 loaves.
Butter−Rich Roll and Bread Dough
*Optional − add 1/4 cup of brown sugar also to cinnamon sugar mix.
*You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.

Seasoned Sticks

2 cups lukewarm water 2 packages active dry yeast 2 tablespoons granulated sugar 5 1/2 cups all−purpose flour 3/4 cup vegetable oil 1 egg white, beaten Seasoned salt, onion powder, coarse salt
or a mixture of cinnamon and sugar
Dissolve yeast in lukewarm water in large bowl. Stir in sugar, flour and oil. Knead on lightly floured board for about 5 minutes. Shape into a ball. Place in lightly greased bowl. Cover; let stand for 30 minutes
Divide dough into thirds. Pat out dough to cover 3 well−greased cookie sheets. Cut dough into 1−inch wide, 5 inches long sticks. Brush with beaten egg white. Sprinkle desired seasoning over the tops of sticks. Bake at 400 degrees F for 18 to 20 minutes. Remove to cooling rack.
Yield 7 1/2 dozen sticks.

Potato Rolls

3/4 cup shortening 1 cup tightly packed mashed potatoes 1/2 cup granulated sugar 1 teaspoon salt 2 well−beaten eggs 1 cup milk (at room temperature) 1 envelope yeast, dissolved in 2 cup lukewarm water
Thoroughly mix the shortening, potatoes, sugar and salt. When well mixed, add eggs, milk and yeast water. Work into a dough, then set to rise for two hours.
Make a soft dough by adding 4 cups flour and set to rise again.
Make into rolls or a loaf, butter the top with melted butter, and set to rise again. Bake at 375 degrees F.

Regular Hamburger Rolls

1 package yeast 1/2 cup warm water 105 to 115 degrees F 1/4 cup plus 1 tablespoon granulated sugar 1/2 cup nonfat dry milk 2 teaspoons salt 6 tablespoons cubed butter 6 cups flour 1 1/2 cups cold water
Preheat oven to 400 degrees F.
Proof yeast in hot water with 1 tablespoon sugar; set aside.
In processor bowl, mix 1/4 cup sugar, dry milk, salt butter and flour. Pulse while adding proofed yeast. Add the cold water, and process until dough forms a ball.
Check the dough, (if too moist, add flour one tablespoon at a time. If too dry, add cold water, one tablespoon at a time) process dough in processor for 1 minute.
Transfer to a large oiled bowl, cover with plastic wrap and allow to double in size. Punch down.
Roll or pat dough until 1/2−inch thick. Cut in buns with a 3−inch round cutter *. Place on greased baking sheets 1 inch apart. Allow to double in size. Bake 15 minutes or until well browned. (If using 2 baking sheets, rotate after 10 minutes.)
* NOTE: If you want to make hot dog rolls, cut the dough into finger−size pieces).
I make the regular hamburger rolls for grilled chicken sandwiches.

Refrigerator Rolls

2 cups boiling water 1/2 cup granulated sugar plus 1 teaspoon 1 tablespoon
salt 1/4 cup shortening 2 cakes yeast 8 cups sifted flour, divided 2 eggs,
beaten Mix boiling water, 1/2 cup sugar, salt and shortening together; cool
until lukewarm.

Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of
flour; beat well. Add remaining flour, one cup at a time, beating well after
each addition. Mix thoroughly to a smooth dough; knead slightly. Place in a
large greased bowl; grease top of dough; cover and store in refrigerator
until ready to use.

Remove as much as needed and shape as desired. Let rise in a warm place
until double in bulk. Bake at 425 degrees F for 20 to 25 minutes.

Quick Raised Dinner Rolls

1 package dry yeast 2 tablespoons granulated sugar 1/2 teaspoon salt 1/2 cup warm milk 1 egg 1 tablespoon melted butter or margarine 1 3/4 to 2 cups bread flour

Using mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes).

Butter an 8−inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes.

Bake until brown (about 15 to 20 minutes). Makes 9 to 12 rolls.

Pepperoni Pizza Bread

1 3/8 cups water 3 cups bread flour 2 tablespoons dry milk powder 2 tablespoons granulated sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 cup pepperoni, chopped 1/3 cup shredded mozzarella cheese 1 tablespoon grated Parmesan cheese 1/3 cup canned mushrooms 1/4 cup dried minced onion 3/4 teaspoon garlic powder 2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.