A to Z Recipes
Newsletter

1. Preheat oven to 350?°F.

2. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.

3. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.

4. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.

5. Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan or two 7-1/2 x 3 3/4 inch loaf pans, may use aluminum pans.

6. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden pick inserted in the center comes out clean.

7. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.

BUTTERMILK CINNAMON RAISIN BREAD - ABM

~Sent in by: Rita, London, England

You will need:
one cup buttermilk, plus 2 tbsp
3 tbsp butter, cut up into small pieces
1 tsp nutmeg
3 tsp cinnamon
3 tbsp sugar, preferably brown
1/2 tsp salt
2 1/2 cups bread flour
1/2 cup wheat flour
1 tsp bread machine yeast
3/4 cup raisins

Add ingredients to bread machine as directed, except for raisins. Use light crust, regular setting, and check for dough consistency after 5 minutes. If your machine beeps for add-ins, add raisins then. If not, 5 minutes after second kneading starts, add raisins.

Notes: to keep raisins from sticking together, or "clumping", put the raisins in a baggie with 1 tsp bread flour and shake. This way, raisins will be throughout your bread. Do not use "baking raisins", as they will fall apart. this bread is also good with 1/2 cup bits and pieces of walnuts, or pecans, added when the raisins are added. Also, try a powdered sugar icing, very good! use one cup powdered sugar, 1 tsp vanilla, and add milk 1 tsp at a time while stirring. Needs to be fairly thick, or will not harden at all. drizzle over mostly cooled bread and let icing run down sides.
Enjoy!

GERMAN BREAD

~Sent in by: Ingrid, Coos Bay, OR

1 c. milk, scalded
1/2 c. butter or other shortening
3/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
4 c. sifted flour
2 eggs, well beaten
1 1/4 c. soft bread crumbs
3 tbsp. light brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. butter, melted

Add the milk to the butter, sugar, and salt; stir until butter is melted. Cool until lukewarm. Soften yeast in warm water. Let stand 5 to 10 minutes. When milk mixture is lukewarm, stir in about 1 cup flour and then the yeast. Mix in the eggs and the remaining flour; beat thoroughly. Cover; let rise in a warm place until doubled, about 1 1/2 hours. Beat mixture thoroughly. Grease and lightly sprinkle with flour a 9 x 9 x 2 inch pan. Turn batter into pan. Sprinkle top with a mixture of remaining ingredients. Cover; let rise until doubled, about 50 minutes. Bake at 375 degrees about 22 minutes.
1 German bread.

CHEDDAR DILL BREAD

~Sent in by: Bev, FL

3 3/4 cups plain flour
5 tsps. baking powder
1/2 tsp. salt
1/2 tsp. minced dill
1/3 cup butter (softened)
10 oz. sharp cheddar cheese (grated)
1 1/2 cups milk
2 eggs (beaten)

Combine the flour, baking powder, salt and dill. Cut in butter until mixture resembles coarse crumbs then stir in grated cheese. Combine the milk and eggs, add to the cheese mixture, mixing just enough to moisten. Spoon into a greased and floured 9 X 5 loaf pan. Bake at 375 for one hour. Remove from the pan immediately and allow to cool.

BANANA OR MANGO BREAD

~Sent in by: Shirley, WA State

2 c. flour
2 1/2 c. blended fruit
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1tsp. pumpkin pie spice
1 c. nuts
1c. oil
4 large eggs, slightly beaten

Place dry ingredients in large bowl. Mix wet ingredients and add to dry just till it comes together. Do Not over mix. Put into 4 small loaf pans and bake 325F for 1 hour.

ORANGE ZUCCHINI BREAD

~Sent in by: Jessica (Corfu) Greece

2 1/4 c. sugar
1 c. vegetable oil
3 eggs
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. orange flavoring
Grated peel of 1 orange
1/4 tsp. baking powder
1 c. nuts, optional
2 c. peeled, grated zucchini

Combine sugar, oil, eggs and orange flavoring. Beat until well blended. Sift dry ingredients and add to previous mixture. Fold in zucchini, orange peel and nuts. Bake in well greased loaf pans at 350 degrees for approximately 1 hour depending on size of pans.

COCONUT BREAD

~Sent in by: Joyce, IL

1/4 lb. butter or margarine
1 cup sugar
2 eggs
2 tsp. coconut extract
8 oz. sour cream
1 cup coconut
2 cups flour
1 tsp. baking powder
1 tsp. baking soda

Cream together butter and sugar. Beat in eggs and extract. Mix in sour cream. Add coconut and mix well. Stir flour, baking powder, and baking soda together. Add to batter, mix well. Put batter into lightly greased loaf pan and bake at 350 degrees for 45 to 50 minutes until done.

RICOTTA BREAD

~Sent in by: Jane, Australia

Although made with yeast, this bread is also easy to mix in a processor and so unusual that the extra time needed for rising will be worth the wait.

1 sachet (7g/ 1/4oz) active dry yeast
60mL (2fl oz) warm water, comfortable to the fingers
(41-42 C/ 106-108 F)
2 Tsp sugar
1 cup dry ricotta cheese
30g (1oz) butter, softened
1 Tsp finely minced onion
1 tsp salt
1 tsp celery seeds
1/4 tsp bicarbonate of soda
1 egg
345g (11oz) plain (baker's/all purpose) flour

Stir yeast, water and sugar together in a small bowl and set it aside to foam, about 5 mins.

Briefly whisk the ricotta in a processor until smooth. Add butter, onion, celery seeds, bicarbonate of soda and egg and whisk to combine. Add foaming yeast mixture and 250g (8oz) of the flour. Mix until well blended. Gradually add the remaining flour until a smooth dough forms. Remove from the processor and knead on a floured surface for 6-8 mins. Transfer to an oiled bowl, roll it around a few times to coat surface then cover with plastic wrap or a plastic bag. Set aside in protected spot until doubled in size, about 1 hour.

Knock dough down, shape into a round loaf and place in an oiled 22cm-24cm (8 and 1/2- 9 and 1/2 in) round casserole dish. cover and set it aside to rise again until doubled, about an 30 mins.

In the meantime, preheat oven to 120 C (350F). When dough has proved, transfer to oven and bake until golden brown and hollow sounding when tapped, 45-50 mins. Turn onto a wire rack to cool.

Makes one round loaf approx. 22cm (8 and 1/2 in).

PEPPERONI BREAD
Yield: 2 loaves, 24 servings

~Sent in by: Pat, Auburn, WA

This bread has the filling baked right in and does not require a spread. Prep time: 20 minutes; total time, 2 hours.

Ingredients
2 pkgs. active dry yeast
1 Tbsp. sugar
Water
3 cups all-purpose flour, divided
2-1/2 cups whole wheat flour
4 oz. sliced pepperoni, diced
1/2 cup cooked millet, drained and cooled**
1/4 cup chopped parsley
1-1/2 tsp. cracked black pepper
1 tsp. salt
1 egg white

Directions
Spray a large bowl with non-stick cooking spray; set aside.

In a large bowl, stir together yeast, sugar and 2 cups warm water (110-115 degrees); set aside 5 minutes until foamy.

In a medium bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, pepperoni, millet, parsley, pepper and salt. In batches, stir flour mixture into yeast mixture until a soft dough is formed.

On lightly floured surface, with floured hands, knead dough until smooth and elastic, about 10 minutes, using remaining 1/2 cup flour if necessary to prevent sticking.

Shape dough into ball; place in bowl sprayed with non-stick spray, turning to coat top. Cover bowl; let rise in warm place for about an hour or until doubled.

Preheat oven to 400F. Punch down dough; divide in half. Shape each half into a 14-inch loaf. Place loaves on a large cookie sheet.

In small dish, beat together egg white and 1 Tbsp. water. Brush each loaf with egg wash. Bake 35 to 40 minutes until loaves are browned and sound hollow when tapped on bottom. Remove loaves to a wire rack to cool.

**Millet is a highly-digestible grain with a nutty flavor. To store, place in an airtight container in a cool, dry place for up to 3 months or in the refrigerator or freezer for several months. Millet is available in health-food stores.

Nutritional information per slice: 130 calories, 5 g protein, 3 g fat, 23 g carbohydrate, 192 mg sodium.

PANETTONE
(Italian Christmas Bread)

~Sent in by: Larry Holmes, Ontario, Canada

2 packages active dry yeast
?? cup warm water (105 to 115?°)
?? cup lukewarm milk
?? cup sugar
1 teaspoon salt
3 eggs
?? cup butter, softened
5 to 5 ?? cups all-purpose flour
?? cup golden raisins
?? cup chopped citron
2 tablespoons pine nuts (optional)
1 tablespoon anise seed
1 egg
1 tablespoon water

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, salt, 3 eggs, the butter and 2 ?? cups of the flour. Stir in milk, sugar, salt, 3 eggs, the butter and 2 ?? cups flour. Beat until smooth. Stir in raisins, citron, pine nuts, anise seed and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 ?? to 2 hours.

Punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of greased baking sheet. cut a cross ?? inch deep on top of each loaf. Let rise until double, about 1 hour.

Heat oven to 350?° F. Beat 1 egg and 1 tablespoon water slightly; brush over loaves. Bake until loaves are golden brown, 35 to 40 minutes.

SALT STICKS

~Sent in by: Larry Holmes, Ontario, Canada

1 envelope active dry yeast
1 teaspoon sugar
1 cup warm water
2 ?? to 3 cups all-purpose flour
?? teaspoon salt
2 tablespoons olive oil
Kosher salt

In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add 2 cups of the flour, the salt and oil; stir to make a dough. Knead on a floured surface, working in remaining flour as necessary, until dough is smooth and elastic.

Place dough in a lightly oiled bowl and turn to oil entire surface. Cover with a dish towel and let rise in a warm place about 1 ?? hours or until double in bulk. Punch down; knead again, briefly.

Divide dough into about 30 equal pieces and, with the palms of the hands, roll each piece on floured board into a pencil-thin stick. Arrange sticks at least ?? inch apart on a lightly oiled baking sheet. Cover with a dish towel and let stand about 20 minutes or until dough begins to rise. Brush with water and sprinkle with kosher salt. Bake in preheated 325?° F oven 25 to 30 minutes or until golden. (The baking time will depend on the thickness of the sticks.)

THREE-CHEESE DROP BISCUITS
Bon App?©tit

~Sent in by: Bev, FL

1 1/4 cups flour
1 1/2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 tbsp. chilled unsalted butter, diced
1/2 cup (packed) grated sharp Cheddar (2-oz.)
1/2 cup (packed) grated Monterey Jack (2-oz.)
1/2 cup grated Parmesan (1 1/2-oz.)
2/3 cup chilled buttermilk

Preheat oven to 400?° F.

Lightly butter baking sheet.

Whisk flour, sugar, baking powder, soda and salt in a medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add all cheeses and toss to coat well. Gradually mix in buttermilk.

Drop dough by 1/4 cupfuls onto prepared baking sheet, spacing 2 inches apart.

Bake biscuits until golden on top, about 16 minutes.

APPLESAUCE DATE-NUT BREAD

~Sent in by: Joyce, IL

3/4 cup chopped walnuts
1 cup chopped dates or raisins
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup applesauce
3 tablespoons oil
1 1/2 cups flour
1 cup sugar
2 eggs
1 tsp. vanilla

In large bowl, mix nuts, dates, baking soda, salt, applesauce and oil, and let stand 20 minutes. Add the flour, sugar, eggs and vanilla and mix well after it rests. Pour batter into sprayed 9x5 loaf pan, and bake 1 hour or until knife comes clean. Cool 10 minutes and remove. Makes 1 loaf.

7 grams fat, 17 milligrams cholesterol.

TOMATO & BASIL BREAD - ABM

~Sent in by: Karen, AZ

1?? cups tepid water
1 tablespoons olive oil
1 tablespoons grated onion
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1?? tablespoons tomato paste
2 teaspoons sugar
17 ounces white bread mix
2 teaspoons instant dry yeast

Place all ingredients into the bread pan in the order listed, insert into the bread-maker and close the lid.

Program: Basic
Size: Medium
Crust: Medium

DUTCH RYE BREAD

Yield: 2 small loaves

~Sent in by: Shirley, WA State

This is the kind of bread that is made at the famous restaurants that sells Pea Soup in California. It is sliced thin and it is so good.

2 c. cracked wheat (bulgar)
1 c. rye flour
1 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 c. brown sugar
1/2 c. molasses
2 c. warm water

Mix it all together and place in 2- 5x8 greased pans. Bake 1 hour 15 minutes at 325F or till test done.

RAISIN BRAN BREAD - ABM

~Sent in by: Rita, London, England

1 package yeast
2 cups bread flour
1.5 cups Raisin Bran
.5 tsp. salt
.25 tsp. baking soda
4 Tbls. brown sugar
2 Tbls. butter
1 cup + 1 tsp. water

Toss it all in a bread machine. Set it on dark crust.

MARBLED RHUBARB ORANGE BREAD

~Sent in by: Ingrid, Coos Bay, OR

Makes 1 large (9-inch) loaf; serves 12. This bread keeps well and tastes even better a day after baking.

1-3/4 cups rhubarb, cut in 1/2-inch pieces
2 tablespoons flour
1/4 cup wheat germ
1/4 cup finely chopped pecans
1/4 cup light brown sugar
1/2 teaspoon cinnamon
Grated rind of 1 orange
3/4 cup sugar
2 tablespoons shortening
Juice of 1 orange
1 egg, at room temperature
2-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature

Preheat oven to 350 degrees. Grease and flour a 9-inch by 5-inch loaf pan.

Toss rhubarb pieces with 2 tablespoons flour to coat; set aside. In a small bowl, combine wheat germ, pecans, brown sugar, and cinnamon; set aside. In another small bowl, sift together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, combine grated orange rind and sugar. Add shortening; mix thoroughly. Add orange juice and egg; mix well. Add flour mixture alternately with buttermilk; mix until batter is smooth. Fold in rhubarb.

Spoon half of batter into prepared pan. Sprinkle with 1/4 of wheat-germ mixture. Spoon in remaining batter. Top with remaining wheat-germ mixture. Pull a knife through the batter several times to create a marbled pattern.

Bake 60 minutes, until loaf tests done. Cool in pan 10 minutes; then remove from pan and cool on wire rack.

Per serving: 226 calories, 5 grams fat, 18 milligrams cholesterol, 42 grams carbohydrates, 2 grams fiber, 5 grams protein, 161 milligrams sodium.

QUICK BUTTER CROISSANTS

~Sent in by: Bev, FL

1 envelope yeast
1 cup all-purpose flour
3/4 cup evaporated milk
1 egg
1/3 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 tsp. salt
4 cups flour
2 sticks (1 cup) unsalted butter

In a bowl, sprinkle yeast over 1 cup warm water to soften. Stir in 1 cup all-purpose flour, evaporated milk, egg, sugar, melted butter, and 1 1/2 teaspoon salt. Stir the mixture until smooth and set aside.

Put 4 cups flour and 2 sticks (1 cup) cold butter in a large bowl. With a pastry blender cut in the butter until it is the size of kidney beans. Add the yeast mixture and stir the dough only until the flour is moistened. Cover bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, or up to 4 days.

Put the ball of dough on a lightly floured board and knead it about 6 times. There will still be sizable pieces of butter in the dough. Divide the dough into 4 parts and roll 1 part at a time into a circle about 17 inches in diameter, always refrigerating the remaining dough.

Cut each circle into 8 wedges starting at the broad end. Put the rolls on ungreased baking sheets and shape them into crescents. Cover them lightly with a tea towel and let them stand at room temperature until dough has risen.

Brush tops with 1 egg mixed with 1 tbsp. water. Bake at 325??F. for 35 minutes.

To reheat, arrange in a single layer on baking sheet and bake 10 minutes at 350??F. They can also be frozen.

ITALIAN EASTER BREAD

~Sent in by Larry Holmes, Ontario, Canada

2 packages active dry yeast
?? cup warm water (105 to 115?°)
?? cup lukewarm milk
?? cup sugar
?? cup shortening
1 teaspoon salt
2 eggs
grated peel of 2 lemons
(about 2 tablespoons)
4 ?? to 5 cups all-purpose flour
12 uncooked eggs (see note)
1 egg yolk
1 tablespoon water
tiny multicolored decorators??™ candies

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, shortening, salt, 2 eggs, lemon peel and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ?? hours.

Punch down dough and let rise until almost double, about 30 minutes. Divide dough into 4 equal parts. Roll each part into a rope 36 inches long. Place 2 ropes side by side on greased basking sheets; twist gently and loosely and shape into ring. Pinch ends to fasten. Twist remaining 2 ropes into another ring. Let rise until double, about 40 minutes.

Heat oven to 350?°F. Insert 6 eggs between ropes in each ring. Do not let eggs touch baking sheet; if they do they will turn brown in that spot. Beat 1 egg yolk and 1 tablespoon water slightly; brush over bread. Sprinkle with candies.

Bake until bread is brown, about 25 minutes. Allow 1 egg for each serving. Store leftover bread in refrigerator.

Note: Color eggs if you wish. Mix 2 cups cold water, 1 teaspoon vinegar and ?? teaspoon food color. Place eggs in mixture 30 minutes. Drain; let stand until completely dry.

LUSCIOUS LEMON BREAD

~Sent in by: Bev, FL

3/4 cup butter
1 1/4 cups granulated sugar
3 eggs
2 1/4 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
grated zest of 1 lemon
3/4 cup chopped nuts

GLAZE:
1/2 cup lemon juice
3/4 cup confectioner's sugar

Preheat oven to 300??F.

Cream butter and granulated sugar. Beat in eggs. Combine dry ingredients and add to mixture alternately with buttermilk. Mix well and stir in lemon zest and nuts. Pour into a greased and floured 9x5x3-in. bread pan. Bake 80 minutes. Cool 15 minutes in pan. Remove from pan to a cooling rack.

For GLAZE, combine lemon juice and confectioner's sugar. When sugar dissolves, pierce top of loaf in a number of places with a toothpick and spoon glaze over top.

HERB BREAD - ABM

~Sent in by: Joyce, IL

1 1/3 c. water
3 Tbsp. dry milk
1 1/2 tsp. salt
3 Tbsp. sugar
3 Tbsp. shortening
3 3/4 c. white bread flour
1 1/2 tsp. each dried basil, oregano and thyme
2 tsp. yeast

Measure ingredients into pan in order given for your bread machine instructions. Put on the 2 pound setting.

MONKEY BREAD

~Sent in by: Ingrid, Coos Bay, OR

Start with canned biscuits; add cinnamon topping; bake; cover with sweet glaze--and you've got a plate of monkey bread that will vanish in a very few minutes. This yummy recipe is perfect for weekend guests or brunch. Note: If you're a glaze fanatic (like me), double all glaze ingredients. Serves 12. Per serving: 398 calories, 17.2 grams fat, 20 milligrams cholesterol, 58.2 grams carbohydrates, .3 grams fiber, 4.5 grams protein, 861 milligrams sodium.

3 teaspoons cinnamon
1 cup sugar
3 10-ounce cans biscuits
1/2 cup butter

Glaze:
1 cup powdered sugar
1 teaspoon vanilla
milk (to make glaze proper consistency)

Preheat oven to 350 degrees. Spray tube pan with nonstick cooking spray. Mix cinnamon and 1/2 cup sugar in a plastic bag. Cut biscuits in quarters; place pieces in the bag and shake to coat. Place pieces in tube pan.

In a saucepan, melt butter, 1/2 cup sugar, and any remaining cinnamon/sugar mixture; heat until sugar dissolves. Pour over biscuits in pan.

Bake 30 to 35 minutes. Cool 10 minutes; turn out onto cake plate and glaze.

SOUTHERN BISCUIT MUFFINS

~Sent in by: Bev, FL

Craig Claiborne says these are the finest biscuits he's ever eaten! They are great snacks served with thin slices of ham or turkey.

2 1/4 cups flour
pinch of salt
3 tbsp. sugar
1 1/2 tsp. baking powder
10 tbsp. butter, room temperature
1 cup buttermilk

Preheat oven to 350??F. Sift together the flour, salt, sugar and baking powder into a mixing bowl. Cut butter into small pieces and add. Using a pastry cutter work the butter into the dry ingredients until it has the texture of coarse cornmeal. Add buttermilk and stir to blend without overmixing. Spoon the dough into a muffin pan with 12 muffin cups, each with 1/3-cup capacity. Place in oven and bake 40 to 45 minutes until crusty and golden brown on top.

HOE CAKES
Serves 6

~Sent in by: Joyce, IL

Ingredients
1/4 cup Crisco shortening or Crisco oil
1-1/2 cups self-rising cornmeal
1/4 teaspoon baking soda
1-1/4 cups buttermilk
1 egg, lightly beaten
1 tablespoon Crisco shortening, melted

Directions
Heat 1/4 cup Crisco shortening or Crisco oil on medium-high heat in heavy skillet. Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg and 1 tablespoon melted shortening. Stir just until dry ingredients are moistened. Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes, or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.

KUGELHUPF
(Viennese holiday bread)

~Sent in by Larry Holmes, Ontario, Canada

1 package active dry yeast
?? cup warm water (105 to 115?°)
?? cup lukewarm milk
?? cup sugar
?? cup butter, softened
?? teaspoon salt
3 eggs
2 ?? cups all-purpose flour
?? cup golden raisins
grated peel of 1 lemon
1/3 cup very finely chopped almonds
or dry bread crumbs
12 to 16 blanched almonds

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, butter, salt, eggs and 1/1/4 cups of the flour. Blend 12 minutes on low speed of mixer, scraping bowl constantly. Beat 4 minutes on medium speed, scraping bowl occasionally.

Stir in raisins, lemon peel and remaining flour. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 1 ?? hours.

Grease side and bottom of bundt pan or 9-inch anodized aluminum ring mold; sprinkle with chopped almonds. Arrange blanched almonds evenly in bottom of pan. Stir down batter by beating about 25 strokes. Spoon batter evenly into pan. Let rise until double, about 1 hour.

Heat oven to 350?° F. Bake 50 minutes. Immediately remove from pan.

CHILI BREAD - ABM
Makes one 1 1/2 lb. loaf

~Sent in by: Rita, London, England

1 cup + 2 T. lukewarm water
1 1/2 T. olive oil
1 1/2 T. sugar
1 t. coarse salt
1/4 cup shredded Jack or Cheddar cheese
1 1/2 cups bread flour
1 pkg. taco seasoning mix
2 more cups bread flour
2 t. yeast

Add all ingredients to bread pan in order listed. Set cycle for "French."

GARLIC BREAD W/ROMANO & FRESH ROSEMARY
Serves: 12

~Sent in by: Bev, FL

1/2 cup (2 oz.) DI GIORNO Shredded Romano Cheese
1/3 cup butter or margarine, softened
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1 loaf French or Italian bread, cut in half lengthwise

Mix cheese, butter, garlic and rosemary. Spread on cut surfaces of bread. Place on cookie sheet. Bake at 400?°F for 8 to 10 minutes or until lightly browned.

You may substitute 1 tsp. dried rosemary leaves for fresh rosemary.

Nutrition (per serving):
Calories 170, Total Fat 7 g, Cholesterol 20 mg, Sodium 350 mg, Total Carbohydrate 20 g, Dietary Fiber 1 g, Protein 5 g

HERB BREAD - ABM

~Sent in by: Joyce, IL

1 1/3 c. water
3 Tbsp. dry milk
1 1/2 tsp. salt
3 Tbsp. sugar
3 Tbsp. shortening
3 3/4 c. white bread flour
1 1/2 tsp. each dried basil, oregano and thyme
2 tsp. yeast

Measure ingredients into pan in order given for your bread machine instructions. Put on the 2 pound setting.

PRUNE-OATMEAL BREAD
Yield: 1 loaf, 16 servings

~Sent in by: Pat, Auburn, WA

Ingredients
2 cups pitted prunes, cut in thirds
1/2 cup orange juice
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup quick-cooking rolled oats
1/4 cup bran cereal
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. ground allspice
1/2 tsp. anise seed
1/4 tsp salt
3/4 cup milk
1/4 cup vegetable oil
2 eggs
1 cup walnut pieces

Directions

Grease and flour 9x5x3 loaf pan. Preheat oven to moderate (350F).

Combine prunes and orange juice in bowl; let stand while preparing bread.

Combine flours, oats, bran, sugar, baking powder, allspice, anise seed and salt in bowl; stir to mix well.

Combine milk, oil and eggs in small bowl. Add to dry ingredients; stir just to moisten. Add undrained prunes and walnuts; stir to blend.

Spread batter in prepared pan.

Bake for 60 to 70 minutes (wooden pick inserted in center should come out clean).

Cool in pan 10 minutes, remove from pan and cool on wire rack.

Nutritional information per serving: 259 calories, 5 g protein, 10 g fat, 40 g carbohydrate, 130 mg sodium, 36 mg cholesterol.

JAMAICAN JUNGLE BREAD

~Sent in by: Bev, FL

Ingredients:
1 1/2 c. all-purpose flour
1 c. 3-minute brand quick oats
1/2 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. flaked coconut
1/2 c. toasted nuts, chopped
1 c. mashed bananas (about 3 med.)
1 (8 oz.) can crushed pineapple, undrained
1/4 c. vegetable oil
2 eggs

--GLAZE:--
1/2 c. powdered sugar
1 tbsp. butter or margarine
1/2 tsp. coconut or vanilla extract
1 to 2 tsp. milk

Preparation:
In large bowl, stir together first 9 ingredients. In medium bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50 minutes. Cool in pan 5 minutes. Then remove from pan and cool completely. Makes 1 loaf. Mix together. Drizzle over Jamaican Jungle Bread.

JULE KAGA

~Sent in by: Shirley, WA State

2 pkg Quick acting yeast
1/4 c. lukewarm water
1c. milk scalded
3/4 c. sugar
1 1/2 tsp. salt
1/2 c. shortening
5 1/2 c. sifted flour
2 eggs
1/2 c. chopped citron or candied cherries
1/2 c. raisins
1/2 c. nuts, chopped

Soften yeast in water. Add sugar, salt and shortening to milk: Cooled to lukewarm. Beat in two cups flour, then yeast and eggs. Stir in remaining ingredients. Add rest of flour. Turn out and knead until smooth. Place in greased bowl; cover; let rise until doubled. Divide dough in half. Shape each portion into a loaf; place in greased 8x5 inch pans. Let rise until nearly doubled. Bake at 375F for 35-40 minutes.

NO-KNEAD DILL BREAD
Serves 8

~Sent in by: Ingrid, Coos Bay, OR

1 tbsp active dry yeast
2-1/2 cups flour
1/4 cup lukewarm water
1 cup cottage cheese, at room temperature
2 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon butter, at room temperature
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, at room temperature
Melted butter
Salt

Combine yeast and flour, set aside. Place water in a food processor. Add cottage cheese, sugar, onion, butter, dill seed, salt, baking soda, egg, and flour mixture, processing several seconds after each addition to mix thoroughly.

Lightly grease an 8-inch round casserole dish. Place dough in dish. Cover with a light, lint-free towel. Let rise in a warm place until doubled in size, about an hour.

Preheat oven to 350 degrees F. Bake 40 to 50 minutes. After removing bread from oven, brush top with melted butter; sprinkle with salt.

Per serving: 209 calories, 3 g fat, 33 mg cholesterol, 35 g carbohydrates, 2 g fiber, 9 g protein, 445 mg sodium.

STOLLEN
(German Christmas cake)

~Sent in by Larry Holmes, Ontario, Canada

1 package active dry yeast
?? cup warm water (105 to 115?°)
?? cup sugar
?? teaspoon salt
3 eggs
1 egg separated
?? cup butter, softened
3 12 cups all-purpose flour
?? cup chopped blanched almonds
?? cup cut-up citron
?? cup cut up candied cherries (optional)
?? cup raisins
1 tablespoons grated lemon peel
?? cup butter, softened
1 tablespoon water
White Icing (recipe follows)
blanched almond halves
pieces of citron
candied cherry halves

Dissolve yeast in warm water in large mixing bowl. Add sugar, salt, 3 eggs, the egg yolk, ?? cup butter and 1 ?? cups flour. Beat 10 minutes on medium speed of the mixer, scraping bowl frequently.

Stir in remaining flour, ?? cup almonds, ?? cup citron, ?? cup cherries, the raisins and the lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 1 ?? hours.

Stir down batter by beating 25 strokes. Cover tightly and refrigerate for 8 hours.

Turn batter onto well-floured surface; turn to coat with flour. Divide in half. Press each half into an oval about 10x7 inches. Spread each oval with 2 tablespoons gutter. Fold lengthwise in half; press only folded edge firmly.

Place stollen on greased baking sheet. Beat egg white and 1 tablespoon water slightly; brush over tops. Let rise until double, 45 to 60 minutes.

Heat oven to 375?° F. Bake until stollen are golden brown, 20 to 25 minutes. While warm frost with White Icing. If desired, decorate with almond halves, pieces of citron and cherry halves to resemble poinsettias.

White Icing:
Mix 1 ?? cups confectioners??™ sugar and 1 ?? tablespoons milk until smooth.

PANE FRANCESE - ABM
Makes one oblong loaf

~Sent in by: Rita, London, England

What a great recipe! The smell! The texture! It uses a lievito naturale, or yeasted biga sponge, for leavening power.

A lievito naturale is very soft and looks like a perfect swirl in a bowl of soft vanilla ice cream after mixing. Pane Francese means "French bread" in Italian, but it's actually a bit flatter, and is reminiscent of the earthy breads made by the early Roman bakers.

Pane Francese has a sturdy, crackly-crisp crust and moist interior filled with uneven holes that will make you feel like one of the most accomplished bakers in the world.

Biga sponge:
1-1/8 cups water 1 teaspoon bread-machine yeast or SAF fast-acting yeast
2 cups bread flour (organic, if possible)

Dough:
1/4 cup water
1-1/4 cups bread flour (organic, if possible)
2 teaspoons gluten with vitamin C
1-1/2 teaspoons salt

Place the water, yeast, and flour for the biga in the bread pan. Program for the dough cycle, set a timer, and mix for 5 minutes. Turn off the machine. Unplug the machine and let the biga starter sit in the bread machine for 8 to 10 hours.

Place all the dough ingredients in the bread pan. Program for the d ough cycle; press start. The dough will be moist and smooth, but flaccid. Take a deep breath while it is mixing; this is what bread dough is supposed to smell like--fresh and yeasty.

The dough cycle will have a 1-hour rise. At the beep, press reset and unplug the machine. Set a timer for another hour and leave the dough in the machine to continue to rise in the warm atmosphere.

Scrape the dough out of the bread pan with a dough card onto a floured work surface. Knead a few times and pat into a 12-inch oval. Roll up from the long edge into an oblong-rectangular loaf. Dust the work surface lightly with a bit of flour to prevent sticking. Cover the loaf with a clean tea towel on the work surface and let rest 30 minutes.

Line a baking sheet with parchment. Carefully pick up the loaf and place it on the baking sheet. As you pick it up from both ends and carry it through the air, it will naturally stretch and extend slightly, which will create a flattish loaf about 14 inches long and 5 inches wide. Dust the top with flour. Cover again and let rest 20 minutes. Preheat the oven to 450 degrees F, lined with a baking stone or tiles on the center rack, if desired.

Do not slash or glaze the loaf. Place the pan directly on the oven rack, or on the stone if using, and immediately reduce the oven temperature to 425 degrees F. Bake for 30 to 35 minutes, or until the surface of the loaf is a deep golden brown and sounds hollow when tapped with your finger. Remove the loaves from the pans immediately to a cooling rack.

CATSKILL MOUNTAIN JALAPENO FRENCH BREAD - ABM
Serving Size: 12

~Sent in by: Bev, FL

Amount Measure Ingredient -- Preparation Method

7 ounces Water
1 tablespoon Butter/margarine
1/2 cup Jalapeno cheese -- shredded
1/4 cup Jalapeno peppers -- chopped
2 1/4 cups Bread flour
2 teaspoons Salt
2 teaspoons Sugar
2 tablespoons Sesame seeds -- or more
2 teaspoons Active dry yeast -- (Red Star is best)

Use French/crusty mode; otherwise; standard/white bread mode.

ENGLISH CHEDDAR CHEESE SCONES

~Sent in by: Shirley, WA State

My husband makes these for dinner a lot as they are good.

2 c. flour
1 Tbs. baking powder
1 Tbs. sugar
1/2 tsp. salt
1/2 tsp. dry mustard
3 Tbs. soft butter
3 oz. grated cheddar cheese
1 egg
1/2 c. milk

Mix together lightly. Pat into a circle about 1/2 thick onto waxed paper sprinkled with a little flour . Cut it into 12's and place on cookie sheet. Bake 13 to 15 min. at 425F.

Note: A little minced onion is good in these too.

ONION ROLLS

~Sent in by: Ingrid, Coos Bay, OR

1 loaf frozen white bread dough
1 tbsp. butter
3 tbsp. finely chopped onion
1 tsp. coarse salt
2 tbsp. corn meal

Thaw and soften bread dough. Divide into 8 equal pieces. Shape into balls. Roll each until 1/2" thick and 4" wide. In skillet, melt butter, add onion and saute until golden. Brush onto rolls and sprinkle with salt. Sprinkle corn meal onto baking sheet-cover and let rise until double in size. Bake at 375 for 25 minutes or until golden brown.