Food network

11-13 oz. water
1 1/2 tsp. salt
1 1/2 Tbsp. vegetable or olive oil
4 cups bread flour
1 Tbsp. sugar
2 tsp. active dry yeast

DIRECTIONS:

Water should be room temperature. Add ingredients in the order listed into bread machine. You can either select French setting and allow machine to bake bread for you or set it on the Dough cycle and take the dough out and shape it and bake it yourself.

**Note: I added about a tsp. of minced garlic and about a Tbsp. of Italian seasoning to my dough and shaped mine into 6 small loaves to use for meatball sandwiches.

3 tb Oil
3 tb Unsalted butter
1 Red bell pepper Cored seeded and diced
1 Jalapeno chili Cored seeded and minced
2 Garlic cloves; minced
3/4 c All-purpose flour
1 c Blue cornmeal
4 ts Sugar
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
2 Eggs
3/4 c Buttermilk

DIRECTIONS:

Preheat oven to 375. Lightly grease an 8″ square baking pan. In a small skillet over medium heat, heat the oil and butter; when the butt somewhat; cut into squares and serve. Makes 8 to 10 servings

1 pk Yeast
1/4 c Water
2 1/4 c Warm water
6 tb Oil, + extra for pan
5 1/2 c Flour; (approx)
1 ts Salt

DIRECTIONS:

Dissolve yeast in 1/4 c water. Combine with warm water, oil, salt and flour. Mix together thoroughly and let rise 30 to 40 minutes or until doubled in size. Punch down and divide dough into 3 parts and place in 3 oiled pie pans.

Let rise 50 to 60 minutes or until doubled in size, brush tops lightly with oil. Bake at 350 degrees 50 minutes or until done.

3/4 cup water
1/2 cup shredded carrot
1/3 cup shredded zucchini
1/4 cup sliced green onion
1/4 cup finely chopped red sweet pepper
1 Tbsp margarine or butter
3 cups bread flour*
1 tsp sugar
3/4 tsp salt
1/2 tsp dried thyme, crushed, or 1 1/2 tsp snipped fresh thyme
1 tsp yeast

DIRECTIONS:

Add the ingredients according to your bread machine directions. Run on basic white cycle.

Note: The dough may appear stiff until the vegetables have released some of their liquid during kneading cycle. Watch closely; it may be necessary to add 1 to 3 another 1 to 3 tablespoons of additional bread flour after the kneading cycle.

1 1/2 c Foundation Sponge
1 ts Salt
1 tb Melted shortening
2 tb Sugar
White flour
1/2 c Chopped raisins
1/2 c Chopped figs
1/2 c Broken walnuts
2 c Bran

DIRECTIONS:

Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead on lightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. This dough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425 degrees F) about 45 minutes. 2 small loaves.

1 1/2 POUND LOAF/ 1 POUND LOAF
1 cup plus 2 Tbsp./ 3/4 cup plus 1 Tbsp. water
2 Tbsp./ 1 Tbsp. Butter (soft)
3 cups/ 2 cups flour
3 Tbsp./ 2 Tbsp. sugar
1 1/2 tsp./ 1 tsp. salt
1 tsp./ 3/4 tsp. ground cinnamon
2 1/2 tsp./ 1 1/2 tsp. bread machine yeast
3/4 cup/ 1/2 cup raisins

DIRECTIONS:

Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select sweet or basic/white cycle. use medium or light crust color. This recipe is from NormaSue

3 tb Yeast
2 tb Sugar
3 c Warm water
1 tb Salt
4 c White flour
1 c Blackstrap molasses
1 c Canola oil
4 c Whole wheat flour
2 c Bran
2 c Raisins

DIRECTIONS:

Mix saugar and yeast; add warm water, stir in salt. Add flour and stir. Let stand until foamy. Add molasses and oil and blend. Add whole wheat flour and bran. Stir. Add raisins. Work in flour until stiff. Knead in more flour until very stiff. Grease bowl and let stand until double. Knead and allow to rise again. Beat down and make loaves. Let rise until just before reaching the optimum height. Bake 30 minutes at 400.

Small Loaf (1 lb/2 cup machine)
This is a medium-sized loaf with a fine crumb and swirl of dark chocolate beautifully marbled throughout. Make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don’t burn.

Large (1 1/2-pound) Loaf

1 1/2 cups water
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
3 1/2 cups King Arthur Special For Machines Bread Flour
1 1/2 teaspoons instant yeast
1/2 cup walnut halves
1 cup chocolate chips, semi-sweet

DIRECTIONS:

Place all of the ingredients except the chocolate chips and walnuts into the pan of your bread machine. Program the machine for raisin bread, if possible. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional water or flour. Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle. Yield: one 6 to 7-inch loaf.

Nutrition information per serving (1 slice, 1/16 of loaf, 65g): 168 cal, 5.3 fat, 4g protein, 20g complex carbohydrates, 6g sugar, 2g dietary fiber, 2mg cholesterol, 202mg sodium, 86mg potassium, 1RE vitamin A, 2mg iron, 49mg calcium, 48mg phosphorus, 4mg caffeine

Recipe supplied by twiddle!

15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)

DIRECTIONS:

Drain all canned fruit. Combine all ingredients in clean, nonmetal bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit.

2 Envelopes dry yeast
1/3 c Wheat germ
1/4 c Sugar
1 tb Salt
6 (up to) 7 c Flour
1 cn (small) evaporated milk
1/4 c Oil
2 Eggs

DIRECTIONS:

Add enough water to milk to make 2 cups liquid. Heat liquid & oil a little warmer than lukewarm. In large mixing bowl mix first 4 ingredients & 3 cups flour. Add to this the heated milk & oil. Mix well. Add eggs, one at a time. Add enough flour to make firm dough. Turn out onto floured surface & knead until dough is supple (smooth & no longer sticky), adding a little flour as necessary. Put in greased bowl. Cover & let rise in warm place until double in bulk (about 45 mintues). Punch down & let rest while you grease 2 loaf pans. Form into 2 loaves & let rise again until double in bulk. Bake for 45 minutes at 350. Cover loosely with foil the last 20 minutes of baking time to insure a nice, even brown. For a soft crust, brush lightly with melted butter when bread is done.