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1 1/2 teaspoons of yeast
2 cups of all-purpose flour
1 tablespoon of sugar
1 teaspoon of salt
3/4 cup of very warm water

DIRECTIONS:

Place ingredients in your bread machine. Select dough or manual cycle. When cycle is finished, remove the dough from the machine and roll into 6 snakes about a 10 inches long. Press the ends tightly together to form a doughnut shape. Bring a large pot of water to a boil. Place bagels in the boiling water for 2 minutes. (The longer they boil the chewier they are.) Remove from the water and place on a lightly greased cookie sheet. Bake at 350°F for 20 minutes until golden in color.

Try: half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon, 1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels.

2 Rashers bacon
1 Onion
1 Avocado
2 c Flour
4 ts Baking powder
2 Eggs
1 c Milk
1/2 c Grated tasty cheese
1/4 c Basil pesto
2 Tomatoes

DIRECTIONS:

Remove rind from bacon and chop flesh finely.

Peel onion and chop finely.

Remove skin and stone from avocado. Chop flesh roughly.

Sift flour and baking powder into a bowl.

Beat eggs and milk together.

Add cheese and combine.

Toss bacon, onion and avocado through flour mixture.

Add egg mixture and combine.

Pour into a baking paper lined bottom 20cm cake tin.

Bake at 200 C for 30 minutes or until cooked through.

Stand 5 minutes before turning out.

Cut in half horizontally.

Spread base with pesto.

Slice tomatoes and place over pesto.

Place top of bread on. Cut into wedges to serve

3 c Flour
2 1/4 ts Salt
12 oz Beer
3 3/4 ts Baking powder
1 tb Honey

DIRECTIONS:

Preheat the oven to 350 degrees. Grease a (9″x5″x3″) loaf pan. Mix the flour, salt and baking powder together in a large bowl. Add the beer and honey. Stir together until well mixed. Spread the batter in the prepared loaf pan(s). Bake until a wooden pick inserted in the center comes out clean (about 45 minutes). Turn out on a cooling rack. Cool completely before slicing.

1 C. Milk
1/2 C. Butter or Margarine, softened
1/4 C. Sugar
2 large eggs, slightly beaten
3/4 Tsp. salt
4 cups (1 pound) all-purpose or bread flour
1 package active dry yeast

DIRECTIONS:

Put all ingredients into bread pan, sprinkling yeast over the top.

Preheat oven to 375°F. Shape dough as desired. Cover dough and let it sit for 15 minutes. Bake as directed for type of rolls you are making. Makes about 24 rolls, two small 8 x 4 inch loaves, or 24 breadsticks.

6 tb Sugar
12 oz Beer; at room temperature
3 c Self-rising flour

DIRECTIONS:

In medium-size enamel pot over medium heat, cook sugar until caramelized and light-brown in colour; remove from heat. Slowly pour in beer; liquid will foam and bubble. Mix well with wooden spoon until all sugar is dissolved. In large bowl, combine flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix until ingredients are incorporated and dough is smooth. Place dough in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread comes out clean, about 1 hour. Remove bread from oven and let cool on rack. Makes one loaf; 16 slices.

3/4 c Shortening
1 c Sugar
4 Eggs
2 ts Vanilla
2 c Shredded beets
3 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1 c Chopped nuts

DIRECTIONS:

Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9×5″ loaf pan. Bake at 350′F. for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

8 ounces cubed day old French bread
4 tablespoons butter, melted
1/2 cup chopped pecans
3 eggs
3/4 cup white sugar
4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 pinch salt
3 cups milk
1 cup coffee flavored liqueur
1 teaspoon ground cinnamon
1 cup packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
Bake for 45 to 50 minutes, or until golden. Serve warm.

4 1/2 c AM Multi Blend Flour
2 tb Sea salt (optional)
2 pk Dry yeast
3 c Warm water
1/2 c Honey
2 tb AM Unrefined Vegetable Oil
2 tb Apple cider vinegar (opt.)
4 c -to 5 c AM Unbleached Flour - (White or Whole Wheat)

DIRECTIONS:

Combine the first three ingredients. Combine liquids and add to dry mix. Mix until creamy. Cover and set in warm place for 15 minutes. Stir in wheat flour gradually until too thick to stir. Turn dough onto floured surface and knead in more flour until dough is only slightly sticky. Knead 5 minutes. Place in oiled bowl and let rise in warm place until doubled in size. SHape into two loaves. Place in oiled bread pans and let rise until volume increases by half. Bake at 350 F. for 45 minutes or until nicely browned. Let cool slightly. Remove from pans and let cool on rack.

3/4 cup pineapple juice
1 egg
2 tbs. vegetable oil
2 1/2 tbs. honey
3/4 tsp. salt
3 cups bread flour
2 tbs. nonfat dry milk
2 tsp. rapid or quick yeast

DIRECTIONS:

White or sweet cycle; no timer; light setting.

1 Egg
1/2 c Granulated sugar
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Sour milk or 1 cup milk with 1 tbsp. vinegar added
2 c Flour; sifted (all purpose is fine)
1/2 ts Baking soda
1/2 ts Salt
1/2 c Chopped walnuts
1/2 c Glazed cherries
1/2 c Raisins
1/2 c Chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees, F. (175 C.). Grease and flour one 9X5 loaf pan. Beat egg in mixing bowl until frothy, add sugar, oil and vanilla; beat to blend. Mix in sour milk. In another bowl, measure flour, soda and salt. Stir to mix well. Add cherries, raisins and chips. mix = together. Add all at once to liquid. stir only until just combined. Pour into prepared pan. Bake at 350* F (175*C, ) for 1 hour or until bread tests done. Let stand 10 minutes; remove from pan and cool on rack.