---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Onion Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    3/4 c  Water                             1/4 c  Onions, dried
      2 c  White bread flour                 1/2 tb Onion paste *
  1 1/2 tb Dry milk                          1/2 ts Black pepper
  1 1/2 tb Brown sugar                       1/2 ts Poppy seeds
      1 ts Salt                                1 ts Yeast, fast rise **OR**
      1 tb Butter                              2 ts Yeast, active dry

---------------------------------LARGE LOAF---------------------------------
  1 1/4 c  Water                             1/2 c  Onions, dried
  3 1/4 c  White bread flour                   1 tb Onion paste *
      2 tb Dry milk                            1 ts Black pepper
      2 tb Brown sugar                         1 ts Poppy seeds
  1 1/2 ts Salt                            1 1/2 ts Yeast, fast rise **OR**
      2 tb Butter                              3 ts Yeast, active dry
 
   * If you can't find onion paste in a tube, you may substitute onion
     powder.  Substitute 1/4 ts for the regular loaf and
      1/3 ts for the
     large loaf.  Onion salt will not work.
   +++ servings are based on 8 for regular loaf, 12 for large loaf. Use dried
  onion flakes, not fresh.  This recipe can be baked with the regular or
  rapid bake cycles. Be sure to follow the instructions for your particular
  brand of bread baking machine. CALORIES: 161 PROTEIN: 12% CHOLESTEROL: 7.89
  mg     CARBOHYDRATES: 75% SODIUM: 268 mg FAT: 13% ~- from ELECTRIC BREAD,
  Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cottage Dill Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    1/2 c  Water                           1 1/4 c  Cottage cheese
      2 c  White bread flour                 1/2 tb Dry onion
      1 tb Dry milk                          1/2 tb Dill seed
      1 tb Sugar                             1/2 tb Dill weed
      1 ts Salt                                1 ts Fast rise yeast  **OR**
      1 tb Butter                              2 ts Active dry yeast

---------------------------------LARGE LOAF---------------------------------
    3/4 c  Water                             3/4 c  Cottage cheese
      3 c  White bread flour                   1 tb Dry onion
  1 1/2 tb Dry milk                            1 tb Dill seed
      2 tb Sugar                               1 tb Dill weed
  1 1/2 ts Salt                                2 ts Fast rise yeast  **OR**
  1 1/2 tb Butter                              3 ts Active dry yeast
 
   +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:
  Use small curd, lowfat cottage cheese. This recipe can be made with the
  regular or rapid bake cycles. Be sure to follow the loading instructions
  suggested in your machine's owner's manual. This bread will make a bread
  machine believer out of anyone. The aroma is heaven, and the taste lives up
  to the aroma.  Cottage Dill is best served warm from the oven or toaster;
  the heat liberates the spices for a full, rich flavor CALORIES: 151
  PROTEIN: 18% CHOLESTEROL: 1.28mg CARBOHYDRATES: 78% SODIUM: 329mg FAT: 4%
  ~- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    3/4 c  Water                               1 tb Butter
      2 c  White bread flour                 1/2 ts Cinnamon
      1 tb Dry milk                          1/2 c  Raisins
      1 tb Sugar                           1 1/2 ts Fast rise yeast  **OR**
      1 ts Salt                                2 ts Active dry yeast

---------------------------------LARGE LOAF---------------------------------
  1 1/4 c  Water                               2 tb Butter
      3 c  White bread flour                   1 ts Cinnamon
      2 tb Dry milk                            1 c  Raisins
  1 1/2 tb Sugar                               2 ts Fast rise yeast  **OR**
  1 1/2 ts Salt                                3 ts Active dry yeast
 
    +++servings are 8 for regular loaf, 12 for large loaf. HINTS: For whole
  raisins in the bread, add the fruit at the beep on the fruit and nut cycle,
  or after the first knead. If using rapid bake cycle, add raisins with other
  ingredients. Be sure to follow loading instructions for your particular
  bread machine. This recipe can be used with the regular, rapid, or delayed
  time bake cycles. CALORIES: 168 PROTEIN: 10% CHOLESTEROL: 4.54mg
  CARBOHYDRATES: 79% SODIUM: 248mg FAT: 11%
    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
       PO BOX 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    1/2 c  Water                               1 tb Honey
  1 1/3 c  White bread flour                   2 tb Yogurt, plain
    2/3 c  Wheat bread flour                   1 tb Molasses
      2 ts Dry milk                            2 tb Walnuts, chopped
      1 ts Salt                                1 ts Fast rise yeast  **OR**
    2/3 c  Carrots, grated                     2 ts Active dry yeast

---------------------------------LARGE LOAF---------------------------------
    3/4 c  Water                               2 tb Honey
  2 1/4 c  White bread flour                 1/4 c  Yogurt, plain
      1 c  Wheat bread flour                   2 tb Molasses
      1 tb Dry milk                          1/4 c  Walnuts, chopped
  1 1/2 ts Salt                            1 1/2 ts Fast rise yeast  **OR**
      1 c  Carrots, grated                 2 1/2 ts Active dry yeast
 
    +++ servings are 8 for regular loaf, 12 for large loaf.
    *** use loading instructions per your owner's manual HINTS: Use freshly
  grated carrots. This recipe can be used with the regular and rapid bake
  cycles. CALORIES: 143                 PROTEIN: 13% CHOLESTEROL: 0.33mg
  CARBOHYDRATES: 84% SODIUM: 258mg FAT: 3%
    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
       PO Box 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinco De Mayo Bread for Bread Machine
 Categories: Breadmaker, Ethnic, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    2/3 c  Water                             1/3 c  Creamed corn
      2 c  White bread flour                   2 tb Green chiles, canned/diced
      2 ts Sugar                               1 ts Jalepenos, canned/diced
    1/2 ts Salt                                1 ts Cilantro, dried
      2 ts Olive oil                       1 1/2 ts Fast rise yeast  **OR**
    2/3 c  Corn meal                           2 ts Active dry yeast

---------------------------------LARGE LOAF---------------------------------
      1 c  Water                             1/2 c  Creamed corn
      3 c  White bread flour                 1/4 c  Green chiles, canned/diced
      1 tb Sugar                             1/2 tb Jalepenos, canned/diced
      1 ts Salt                                2 ts Cilantro, dried
      1 tb Olive oil                           2 ts Fast rise yeast  **OR**
      1 c  Corn meal                           3 ts Active dry yeast
 
    +++ servings are based on 8 for regular loaf, 12 for large loaf
    *** be sure to follow loading instructions per your owner's manual HINTS:
  If you want a little more zip, increase jalepenos to taste. Drain canned
  chiles and jalepenos well.  The juice can sting. This is a great party
  bread because of its unexpected texture and flavor. This recipe can be used
  with the regular and rapid bake cycles. CALORIES: 131 PROTEIN: 12%
  CHOLESTEROL: 0mg              CARBOHYDRATES: 79% SODIUM: 174mg FAT: 9%
    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
       PO Box 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tangy Cranberry Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    3/4 c  Cranberry juice                   1/4 c  Cranberries, dried
      2 c  White bread flour                   2 tb Orange marmalade
      1 tb Dry milk                            1 ts Fast rise yeast  **OR**
      1 ts Salt                                2 ts Active dry yeast
      1 tb Butter                        

---------------------------------LARGE LOAF---------------------------------
  1 1/4 c  Cranberry juice                   1/3 c  Cranberries, dried
      3 c  White bread flour                   3 tb Orange marmalade
      2 tb Dry milk                            2 ts Fast rise yeast  **OR**
  1 1/2 ts Salt                                3 ts Active dry yeast
      2 tb Butter                         
 
  Dried cranberries are sometimes called "ruby raisins." SUCCESS HINTS: Place
  dried cranberries away from water if baking on delayed time cycle. This
  recipe can be baked with regular or delayed time baking cycles CALORIES:
  182
  :       PROTEIN: 10% CHOLESTEROL: 5.3mg
     CARBOHYDRATES: 78% SODIUM: 289mg          FAT: 12% ~- from ELECTRIC
  BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Outrageously Oatmeal Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    3/4 c  Water                               1 tb Honey
      2 c  White bread flour                 1/4 c  Rolled oats
      1 tb Dry milk                            1 ts Fast rise yeast  **OR**
      1 ts Salt                            1 1/2 ts Active dry yeast
      1 tb Butter                        

---------------------------------LARGE LOAF---------------------------------
  1 1/4 c  Water                               2 tb Honey
      3 c  White bread flour                 1/2 c  Rolled oats
  1 1/2 tb Dry milk                            2 ts Fast rise yeast  **OR**
  1 1/2 ts Salt                                3 ts Active dry yeast
      2 tb Butter                         
 
  SUCCESS HINTS: For added texture, add the oats after the first knead or at
  the beep on the fruit and nut cycle. For additional crunch, sprinkle a few
  oats on top of the loaf after the final rise. Instant oatmeal doesn't work,
  but quick-cooking oats do. This recipe can be made with the regular, rapid,
  or delayed time bake cycles. CALORIES: 166 PROTEIN: 11% CHOLESTEROL: 4.87mg
  CARBOHYDRATES: 76% SODIUM: 265mg FAT: 13% ~- from ELECTRIC BREAD,
  Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Classic White Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    3/4 c  Water                               1 ts Salt
      2 c  White bread flour                   1 tb Butter
      1 tb Dry milk                            1 ts Fast rise yeast  ***OR***
  1 1/2 tb Sugar                           1 1/2 ts Active dry yeast

---------------------------------LARGE LOAF---------------------------------
  1 1/8 c  Water                               2 tb Salt
      3 c  White bread flour                   2 tb Butter
  1 1/2 tb Dry milk                            2 ts Fast rise yeast  ***OR***
      2 tb Sugar                               3 ts Active dry yeast
 
     +++  8 slices for regular, 12 slices for large loaf SUCCESS HINTS:
  ~------------- This makes great low fat croutons. Lightly butter bread
  slices, cube, and bake at 350 degrees until crisp. This recipe can be made
  with the regular, rapid, or delayed time bake cycles. CALORIES: 171
  PROTEIN: 12% CHOLESTEROL: 4.54mg CARBOHYDRATES: 77% SODIUM: 323 mg FAT: 11%
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Mustard Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    1/2 c  Water                             1/4 c  Chicken broth, cannd/low slt
  1 1/2 c  White bread flour               1 2/3 tb Gourmet mustard
    1/2 c  Wheat bread flour                   1 ts Chives, dried
      2 ts Dry milk                            1 ts Fast rise yeast   ***OR***
  2 1/2 tb Honey                               2 ts Active dry yeast
    1/2 ts Salt                          

---------------------------------LARGE LOAF---------------------------------
    3/4 c  Water                             1/2 c  Chicken broth, cannd/low slt
      2 c  White bread flour               2 1/2 tb Gourmet mustard
      1 c  Wheat bread flour                   2 ts Chives, dried
      1 tb Dry milk                            2 ts Fast rise yeast   ***OR***
    1/4 c  Honey                               3 ts Active dry yeast
      1 ts Salt                           
 
   +++ 8 slices for regular/12 for large SUCCESS HINTS: ~------------- Grey
  Poupon Country Dijon Mustard is good in this recipe, but experiment with
  different brands.  DO NOT USE DRY MUSTARD! This recipe can be made with the
  regular and rapid bake cycles. CALORIES: 149
  :       PROTEIN: 14% CHOLESTEROL: 0.1 mg
    CARBOHYDRATES: 82% SODIUM: 255 mg         FAT: 4%
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheddar Cheese Bread (Automatic Bread Maker)
 Categories: Breadmaker, Cheese/eggs, Breads
      Yield: 8 Servings
 
      1 pk Yeast (active dry)                  2 tb Sugar
      3 c  Bread flour                     1 1/4 c  Water, warm
    1/4 c  Nonfat dry milk                 1 1/2 c  Cheddar Cheese, grated
      1 tb Butter, soft                             Extra-sharp
      1 ts Salt                           
 
  Note:  Use all ingredients at room temperature. This recipe was provided
  with the DAK automatic bread machine. Place all ingredients into bread pan
  in the order listed. Select "white bread" setting. Push start!!!!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: 100% Whole Wheat Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
      1 c  Water                           1 1/4 tb Honey
  2 1/2 c  Wheat bread flour                   1 tb Gluten
  1 1/4 tb Dry milk                            2 ts Molasses
      1 ts Salt                            1 1/2 ts Fast-Rise yeast *** OR ***
  1 1/2 tb Butter                              2 ts Active-Dry yeast

---------------------------------LARGE LOAF---------------------------------
  1 1/2 c  + 2 tb Water                        2 tb Honey
  3 3/4 c  Wheat bread flour               1 1/2 tb Gluten
      2 tb Dry milk                            1 tb Molasses
  1 1/2 ts Salt                            2 1/8 ts Fast-Rise yeast *** OR ***
      2 tb Butter                              3 ts Active-Dry yeast
 
  The trick to making 100% whole wheat bread in your machine is an extra
  knead, which gives the yeast and gluten a second chance to create a lighter
  loaf.  When your first knead cycle is completed, simply reset the machine
  and start again.  Some manufacturers produce home bakeries with a whole
  wheat cycle; if your machine doesn't have one, this start- again method
  works as an easy alternative. SUCCESS HINTS: The gluten gives the whole
  wheat flour the structure necessary for a good loaf. If your market doesn't
  stock wheat gluten, try your local health food store. Remember the extra
  knead.  It's especially important in 100% whole wheat bread. Because of the
  extra knead, us this recipe only on the regular bake cycle. CALORIES: 125
  PROTEIN: 14% CHOLESTEROL: 3.98mg CARBOHYDRATES: 73% SODIUM: 218mg FAT: 13%
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Greek Isle Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
--------------------------------REGULAR LOAF--------------------------------
    1/2 c  Water                               4 ts Black olives; chopped
      2 c  White bread flour                 1/2 ts Sweet basil
      3 tb Yogurt (plain)                    1/2 ts Dill weed
      2 ts Dry milk                        2 1/2 tb Feta cheese
      1 tb Sugar                           2 1/2 tb Cucumber; pureed
      1 ts Salt                              1/2 ts Fast-Rise yeast  *** OR ***
      2 ts Butter                              1 ts Active-Dry yeast
        pn Garlic powder                 

---------------------------------LARGE LOAF---------------------------------
    3/4 c  Water                               2 tb Black olives; chopped
      3 c  White bread flour                 3/4 ts Sweet basil
    1/4 c  Yogurt (plain)                    3/4 ts Dill weed
      1 tb Dry milk                          1/4 c  Feta cheese
  1 1/2 tb Sugar                             1/4 c  Cucumber; pureed
  1 1/2 ts Salt                              3/4 ts Fast-Rise yeast *** OR ***
      1 tb Butter                          1 1/2 ts Active-Dry yeast
    1/4 ts Garlic powder                  
 
  Unique is the word for this loaf.  Don't let the combination of ingredients
  scare you off -- the texture created by the feta cheese combined with the
  smallest hint of cucumber makes this a wonderful bread. This is definitely
  a bread to accompany a hot meal. It's recommended with char-grilled
  marinated lamb chops or your favorite lamb kabobs. SUCCESS HINTS: Cucumber
  should be peeled, seeded, and then pureed. If the feta cheese is packed in
  water, drain well. Finely chop the black olives. This recipe can be made
  with the regular and rapid-bake cycles. CALORIES: 142 PROTEIN: 14%
  CHOLESTEROL: 7.87mg    CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17%
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Bread for Bread Machines
 Categories: Breadmaker, Breads
      Yield: 6 Servings
 
  1 1/8 c  Water                               1 ts Salt
      2 tb Margarine or butter                 3 c  Bread flour
      2 tb Sugar                           2 1/2 ts Yeast

------------------------------AT THE BEEP ADD------------------------------
    3/4 c  Raisins                       

-------------------------VARIATION:CINNAMON RAISIN-------------------------
    3/4 c  Raisins                             1 tb Cinnamon

--------------------------VARIATION: APRICOT BREAD--------------------------
    3/4 c  Dried diced apricots          

------------------------VARIATION: MIXED DRIED FRUIT------------------------
    3/4 c  Dried mixed fruit, diced      

--------------------------VARIATION: ORANGE RAISON--------------------------
    3/4 c  Raisins                           1/2 ts Grated orange peel
 
   Note: 6 servings for Large (1.5 lb) loaf, change to 4 for medium or 3 for
  small loaves.
   Put all ingredients but the raisins in your machine in the order
  recommended by the manufacturer - most machines have some setting for "Mix"
  or "Fruit" breads that will make them beep when it's time to add the fruit.
  Add the raisins at the proper time.
   The "Variations" can be used instead of the raisins, add at the time you'd
  add the raisins.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gingerbread for Bread Machines
 Categories: Breadmaker, Breads
      Yield: 6 Servings
 
  1 1/4 c  Milk                            1 1/2 ts Salt
      3 tb Butter (unsalted)                   2 ts Ginger (ground)
      6 tb Brown sugar                       3/4 ts Cinnamon (ground)
  2 1/4 ts Active dry yeast                  1/4 ts Nutmeg (grated)
  2 2/3 c  Bread flour                       1/4 ts Cloves (ground)
    3/4 c  Rye flour                      
 
   Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium
  or 3 servings for small loaves.
   Scald the milk. Stir in butter and brown sugar. Let cool to room
  temperature.
   Add the milk mixture and remaining ingredients in the order suggested by
  your bread machine manual and use the basic bread cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: English Muffin Bread (For Bread Machines)
 Categories: Breadmaker, Breads
      Yield: 6 Servings
 
  1 1/4 c  Water                               3 c  Bread Flour
      2 ts Sugar                               3 tb Nonfat Dry Milk
      1 ts Salt                                2 ts Yeast
    1/4 ts Baking Soda                    
 
   Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of servings
  for Medium or Small loaf.
   Put all ingredients in machine in the order suggested by your machine's
  manufacturer and fire that bad boy up on the regular bread cycle. The top
  of the loaf should come out sunken, this is normal.
   The texture and taste is just like English Muffins, this is GREAT for
  toasting!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: White Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 6 Servings
 
      1 c  Water                               1 ts Salt
    1/4 c  Margerine or butter                 3 c  Bread flour
      1    Egg                               1/4 c  Nonfat dry milk
      2 tb Sugar                           2 1/2 ts Yeast
 
   Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4 for
  medium loaf, 3 for small loaf.
   Put ingredients in your machine in the order suggested by the manufacture
  and engage warp engines on regular bread cycle.
   This makes a very nice (rich) white bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Bread for Bread Machine
 Categories: Breadmaker, Breads
      Yield: 6 Servings
 
  1 1/2 c  Sourdough Starter               1 1/3 tb Salt
    3/4 c  Milk                                4 c  Bread flour
  2 1/2 tb Margarine/Butter                2 1/2 ts Yeast
  2 2/3 tb Sugar                          
 
   Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for
  Small.
   Put everything in the machine in the order suggested by your manufacturer,
  lock and load on regular cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Olive Oat Bran Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               2 tb Sugar
      1 c  Whole wheat flour                   1 c  Whole, pitted black olives,
      1 c  Better for Bread (R) white               Drained
           Flour                               1    Egg
      1 c  100% oat bran                     3/4 c  Warm water
      1 ts Salt                           
 
  Set machine's browning control to light. Put all the ingredients into pan
  in the order listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Eggnog Oat Bran Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Salt
  1 1/4 c  Whole wheat flour                   1 ts Cinnamon
  1 1/4 c  Better for Bread flour              2    Egg whites or 1 egg or 1/4
    1/2 c  Rolled oats (Quaker Oats)                Egg substitute
    1/2 c  Oat bran                        1 1/4 c  Warm eggnog
      3 tb Gluten                         
 
  Set machine's browning control to light. Put all the ingredients into pan
  in the order listed, select "Oat/French" and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Ellen's Favorite Oat Bran Muffin Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Nutmeg
  1 1/4 c  Whole wheat flour                   1 ts Vanilla
      1 c  Better for Bread white flour        1 cn 8.25-oz can Libby's Lite
    1/2 c  Oat bran                                 Sliced Peaches, drained,
    1/2 c  Rolled oats (Quaker Oats)                Cut in pieces
    3/4 c  Nabisco 100% bran cereal            1 tb Drained peach juice from ca
           (or equivalent)                     1 sm Banana, ripe, sliced
      1 ts Salt                                2 tb Raisins, warmed 10 seconds
      1 ts Brown sugar                              In microwave
    1/2 ts Baking powder                       1    Egg
      1 ts Cinnamon                          1/4 c  Nonfat milk, warm
 
  Set machine's browning control to light. Put all the ingredents into pan in
  the order listed, select "Oat/French" and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Corn-Cheddar Cheese-Oat Bran Bread (Bre
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                             3/4 c  Creamed corn, warmed
      1 c  Whole wheat flour                 1/2 c  Durkee Canned French Fried
      1 c  Better for Bread flour                   Onions
    1/2 c  Oat bran                            2 tb Bac-Os Bacon Flavored bits
    1/2 c  Yellow corn meal                         (or equivalent)
      3 tb Gluten                            1/2 c  Grated cheddar cheese
      1 ts Salt                                1    Egg
      2 tb Oil                               3/4 c  Plus 2 tb warm water
      2 tb Honey                          
 
  Set machines browning control to light. Put all ingredients into pan in the
  order listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Whole Grain Oat Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Salt
  1 1/2 c  Whole wheat flour                   3 tb Gluten
      1 c  Better for Bread white flour      1/2 c  Applesauce
    1/2 c  Oat bran                          1/2 c  Raisins
    1/2 c  Quaker multi-grain 100%             2    Egg whites or 1 egg or 1/4
           Natural hot cereal                       Egg substitute
      2 tb Wheat germ                        2/3 c  Plus 3 t warm water
 
  Set machine's browning control to light. Put all the ingredients into pan
  in the order listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Rye Oat Bran Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                                    Lighter, higer loaf-add 3 t
    3/4 c  Rye flour                                Extra water if you add the
  1 1/4 c  Better for Bread white flour             Gluten)
    1/2 c  Rolled oats (Quaker Oats)           1 tb Caraway seeds
    1/2 c  Oat bran                            1 tb Anise seeds
      1 ts Salt                                1 tb Unsweetened cocoa
      2 tb Oil                                 2    Egg whites or 1 egg or 1/4
      2 tb Molasses                                 Egg substitute
      4 tb Gluten (optional for a            3/4 c  Water
 
  Set breadmaker's browning control to light. Put all the ingredients into
  pan in the order listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Honeyed Beet Oat Bran Bread (Bread Mach
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                             1/2 c  Golden raisins
      1 c  Whole wheat flour                   2    Egg whites or 1 egg or
      1 c  Better for Bread white flour             1/4 cup egg substitute
    1/2 c  Oat bran                            1    Small can (8 1/4 oz)
    1/2 c  Rolled oats (Quaker Oats)                Julienne beets, drain, save
      4 tb Gluten                                   Liquid then warm liquid fro
      1 ts Salt                                     Beets and combine with wate
      2 tb Honey                                    To equal 1/2 cup plus 3 tbs
    1/2 ts Cinnamon                                 Liquid
    1/2 ts Cloves                         
 
  Set Breadmaker's browning control to light. Put all the ingredients into
  pan in the order listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Green Grocers' Oat Bran Bread (Bread Ma
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               1 tb Oil
    1/4 ts Ginger                              1 tb Parsley, chopped
  1 1/2 c  Better for Bread white flour        2    Egg whites or 1 egg or
      1 c  Whole wheat flour                        1/4 cup egg substitute
    3/4 c  Rolled oats (Quaker Oats)                For Vegetable Juice
      2 tb Gluten                              1 sm Cucumber
      1 ts Salt                                1 c  Fresh spinach leaves
      2 tb Sugar                             1/4 c  Parsley
 
  If you have a juicer, juice the cucumber (with skin on), spinach leaves and
  parsley. Add enough water to juice to make 1 1/4 to 1 1/3 cups. If you
  don't have a juicer, place the cucumber, spinach and parsley in a blender
  with 1 cup boiling water and liquefy. Then add enough water to make 1 1/4
  to 1 1/3 cups. Put all the ingredients into pan in the order listed, turn
  lightness control to far left, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Ear-Coconut Oat Bran Bread (Bread Machi
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               1 tb Pear juice
      1 c  Whole wheat flour                   1 cn (8 0z.) of Libby's Lite
  1 1/4 c  Better for Bread white flour             Pears, drained and sliced
    1/2 c  Oat bran                          1/2 c  Coconut
    1/2 c  Rolled oats (Quaker Oats)           1 ts Almond extract
      1 ts Salt                                1    Egg
      1 tb Honey                             1/4 c  Plus 1 tb. warm water
      2 tb Margarine, melted and cooled   
 
  Put all the ingredients into pan in the order listed, set browning control
  to light, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Rosemary Oat Bran Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                             1/2 c  Jack or mozzarella cheese,
    3/4 c  Whole wheat flour                        Grated
  1 1/4 c  Better for Bread white flour      1/2 c  Parmesan cheese, grated
    3/4 c  Oat bran                            1 ts Black pepper
      1 ts Salt                                1 ts Garlic salt
      2 tb Olive oil                           4 tb Gluten
      2 tb Honey                               1 c  Plus 3 tbs. warm water
      2 tb Rosemary (fresh or dried)      
 
  Set browning control to light. Put all ingredients into pan in the order
  listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Mint Zucchini Oat Bran Bread (Bread Mac
 Categories: Breadmaker, Breads, Vegetables, Squash
      Yield: 12 Servings
 
      1 pk Yeast                               3 tb Gluten
    1/4 ts Ginger                              2 tb Olive oil
  1 1/4 c  Whole wheat flour                   2 tb Sugar
  1 1/4 c  Better for Bread white flour        2    Egg whites,room temperature
    1/2 c  Rolled oats (Quaker Oats)           1 c  Water, warmed
    1/2 c  Oat bran                            1 c  Grated zucchini, warmed
      1 ts Salt                                2 tb Mint leaves, chopped
 
  Set browning control to light. Put all ingredients into pan in order
  listed, select "Oat/French" and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Sourdough Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Sugar
      3 c  Better for Bread white flour        1 c  Water (very warm)
      1 ts Salt                                1 c  Sourdough starter
 
  Put all the ingredients into pan in the order listed. Select either the
  "white" or "oat/French" bread setting, turn the brown control on the side
  all the way up to the darkest setting and push start. Use "regular" cycle
  instead of "Turbo." At 2,500-foot altitude, remove 2 tbs. bread flour and
  substitute it with 2 tbs. Gluten.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Orange-Raisin Wheat Bread (Bread Machin
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                                    Warm, or
      3 c  Whole wheat flour                   2 tb Orange juice concentrate,
      1 ts Salt                                     And 1 cup warm water
      1 c  Raisins                             2    Egg whites
      1 c  Plus 2 tb fresh orange juice   
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Sherry-Poppy Seed Wheat Bread (Bread Ma
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                                    Water
      3 c  Whole wheat flour                 1/2 c  Sour cream, warmed
      4 tb Poppy seeds                         2    Eggs
      3 tb Canola oil                        1/4 c  Plus 2 tb warm water
      3 tb Creamed sherry, or use         
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Banana-Nut Wheat Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                             1/2 c  Pecans
      3 c  Whole wheat flour                   1 md Ripe banana, sliced
      1 ts Salt                                     (about 1 1/2 cups)
      3 tb Maple syrup                         1 c  Warm water
      1 ts Maple extract (optional)       
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Ranch Wheat Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                                    Dressing mix (1 1-oz. pkg.)
      3 c  Whole wheat flour                   1 tb Honey
    1/4 ts Black pepper                    1 1/4 c  Lowfat buttermilk, warmed
    1/2 ts Baking soda                         1 tb Water
      1 pk Hidden Valley Original Ranch   
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Plain Oat Bran Wheat Bread (Bread Machi
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Salt
      3 c  Whole wheat flour                   2 tb Honey
      1 c  Oat bran                            2 tb Margarine, soft
      3 tb Gluten                          1 1/2 c  Plus 3 tb warm water
 
  Set machine's browning control to light. Put all the ingredients into pan
  in the order listed, select "Oat/French" and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Gugelhupf Wheat Bread for Bread Machine
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                             1/2 c  Raisins
      3 c  Whole wheat flour                   2 tb Pecans
    1/2 c  Nabisco 100% bran cereal            2 tb Almonds
           (or equivalent)                 1 1/2 ts Almond extract
      1 ts Salt                                1 tb Oil
      2 tb Dark brown sugar                    1    Egg
    1/2 c  Dates                           1 1/4 c  Milk
 
  Set browning control to light. Put all the ingredients into pan in the
  order listed, select "whole wheat" and push "start"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Peanut-Peanut Butter Wheat Bread (Bread
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                             1/2 c  Smooth peanut butter
      3 c  Whole wheat flour                 3/4 c  Dry roasted salted peanuts
    1/4 c  Nonfat dry milk powder              1    Egg
      1 tb Oil                                 1 c  Hot water
      2 tb Honey                                    (about 120 degrees)
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start".
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Pumpkin Wheat Bread (Bread Machine)
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 tb Pumpkin pie spice
      3 c  Whole wheat flour                   1 c  Canned evaporated milk,
      1 ts Salt                                     Warmed
      1 tb Sugar                               1    Egg
      1 cn Canned pumpkin                 
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Buttermilk Wheat Bread (Bread Machine)
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Baking soda
      3 c  Plus 2 TBS whole wheat flour        1    Egg
      1 ts Salt                                1 c  Buttermilk, warmed
      2 tb Brown sugar                    
 
  Put all the ingredients into pan in the order listed, select, "Whole Wheat"
  and push "Start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Molasses Wheat Germ Bread (Bread Machin
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 tb Oil
      3 c  Whole wheat flour                   4 tb Molasses
    1/4 c  Wheat germ                      1 1/4 c  Beer, flat, warm
    1/4 c  Toasted bran                        1    Egg white
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Walnut Blue Wheat Bread (Bread Machine)
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 tb Margarine
      3 c  Whole wheat flour                   2 oz 2-4 oz crumbled blue cheese
      1 ts Salt                                1 c  Plus 2 TBS warm water
      1 tb Sugar                             1/2 c  Toasted walnuts(add at beep
 
  Put all ingredients into pan in the order listed, select "whole wheat" and
  push "start"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Apple Wheat Bread (Bread Machine)
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 c  Plus 1 Tbs apple juice,
      3 c  Whole wheat flour                        Warmed
    1/2 c  Kellogg's Bran Flakes             1/2 c  Applesauce, warmed
           (or eqivalent)                      1    Golden delicious apple,
      3 tb Gluten (optional)                        Grated with skin (measures
      1 ts Cinnamon                                 About 1 1/4 cups)
 
  Put all the ingredients into pan in the order listed, select 'whole wheat'
  and push 'start'
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Irish Soda Bread for Breadmaker
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
---------------------------SMALL CAPACITY MACHINE---------------------------
    1/2 c  Water                               1 tb Caraway seeds
      1 tb Butter or margarine             1 1/2 c  Bread flour
      1 tb Sugar                           1 1/2 ts Buttermilk powder
    1/2 ts Salt                                1 ts Yeast
    1/4 ts Baking soda                       1/4 c  Raisins

--------------------------MEDIUM CAPACITY MACHINE--------------------------
    2/3 c  Water                           1 1/3 ts Caraway seeds
  1 1/4 tb Butter or margarine                 2 c  Bread flour
  1 1/3 tb Sugar                               2 tb Buttermilk powder
    2/3 ts Salt                            1 1/2 ts Yeast
    1/3 ts Baking soda                       1/3 c  Raisins

---------------------------LARGE CAPACITY MACHINE---------------------------
      1 c  Water                               2 ts Caraway seeds
      2 tb Butter or margarine                 3 c  Bread flour
      2 tb Sugar                               3 tb Buttermilk powder
      1 ts Salt                            2 1/2 ts Yeast
    1/2 ts Baking soda                       1/2 c  Raisins
 
  Put all ingredients except raisins into breadmaker. Press start. Add
  raisins after first kneading.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey White Bread for Bread Machines
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
  1 1/4 c  Milk                            1 1/2 ts Active dry yeast
      3 tb Butter, unsalted                    3 c  Bread flour
      2 tb Honey                             3/4 ts Salt
 
  Scald the milk. Remove from the heat and add in the butter and honey. Stir
  until the butter melts. Let cool to room temperature. Add the milk mixture
  and all remaining ingredients in the order suggested by your bread machine
  manual and process on the basic bread cycle according to the manufacturer's
  directions. The bread is good warm, cool, or toasted. It stales faster than
  store-brought white bread, so wrap the loaf well and use quickly or freeze.
  Makes 1-1/2 pound loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: American Garlic and Parsley Bread for Bread M
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
  1 1/2 ts Active dry yeast                1 1/2 tb Sugar
      3 c  Bread flour                     1 1/2 tb Vegetable oil
      3 tb Wheat germ                          2    Garlic cloves, minced
      3 tb Wheat bran                          2 tb Parsley, fresh chopped
  1 3/4 ts Salt                            1 1/4 c  Water
 
  Add all ingredients in the order suggested by your bread machine manual and
  process on the basic bread cycle according to the manufacturer's
  directions. Let the loaf cool before slicing. Serve plain or toasted. Makes
  1-1/2 pound loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Soutine's Rosemary Whole Wheat for Bread Mach
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
  2 1/2 ts Active dry yeast                    1 tb Dried rosemary
    3/4 c  Bread flour                       1/4 c  Vegetable oil
  2 2/3 c  Whole wheat flour                 1/4 c  Honey
      3 tb Wheat bran                          1 c  PLUS 2 tablespoons Water
 
  Add all ingredients in the order suggested by your bread machine manual and
  process on the basic bread cycle according to the manufactur's directions.
  Makes
    1-1/2    pound loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Light Whole Wheat Bread for Bread Machines
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
  2 1/4 ts Active dry yeast                1 1/2 tb Vegetable oil
  1 2/3 c  Bread flour                         3 tb Honey
  1 1/2 c  Whole wheat flour               1 1/4 c  Water
  1 1/2 ts Salt                           
 
  Add all ingredients in the order suggested by your bread machine manual and
  process on the basic bread cycle according to manufacturer's directions.
  Makes
    1-1/2    pound loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sour Dough Starter for Breadmaker
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Skim milk                           1    (6 cup) ceramic or glass
      3 tb Plain yogurt                             -container with tight
      1 c  Flour                                    -fitting lid
 
  1. Heat skim milk to 90-100 f. Remove from heat and stir into yogurt. 2.
   Allow to stand at room temperature 18-24 hours or until curds form. Stir
  with wooden spoon once or twice to keep liquid mixed in. 3. Gradually stir
  in flour; mix well. Allow to stand 2 to 5 days. 4. When starter is ready it
  is bubbly and spongy looking and has a good sour aroma. Starter should be
  kept in the refrigerator after this five day period. 5. To use starter
  bring to room temperature and allow it to get bubly again before using it.
  6. Replenish starter after each use with equal portions of milk and flour.
  Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat
  steps 1, 2, and 3.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Trouble Shooting for the Zojirushi Breadmaker
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           No Ingredients                 
 
  *Your Result*                   PLEASE TRY/BECAUSE
  
  A. Loaf rises then falls        Use buttermilk or vitamin d milk decrease .
  water by 1/8 cup increase salt 1/8 tsp. B. Loaf rises then bursts Decrease
  sugar by 1/2 tsp. increase flour . 2-3 TBS. C. Loaf is Short/Heavy Decrease
  salt slightly; increase yeast and . sugar by 1/2 tsp. Heavy grain/flour was
  .
                               used.  Yeast or flour was stale or other- .
  ~wise bad.  Wrong type of yeast was used. D. Loaf is too brown/dark Set to
  Lighter function or decrease sugar . slightly. E. Loaf rises too high, hits
  Decrease liquid to 1 1/8 cup. . viewing window F. Smoke Appears Ingredients
  (flour or other) spilled out- . side the pan on or around heating element.
  G. Sides cave inward & loaf     Loaf was left in machine too long after .
  is damp & soggy
  :           completion. H. Odd Shaped loaf Reduce liquid by 1/8 cup. I. Top
  is mushroomed Reduce liquid by 1/8 cup. J. Flour residue on top Increase
  liquid slightly. K. Loaf Overcooked Decrease sugar slightly and/or use
  lighter . Crust setting L. Clumps when slicing Let cool after removing from
  pan to reduce . Steam. M. Inconsistent Heights/Shapes Inconsistent
  measuring and/or humidity or . Room temperature. N. Raisins and other added
  Shake Raisins or other ingredients in . ingredients clump
  :         plastic bag with 1 TBS of Flour before . adding. O. Bread did not
  rise at all.   Yeast was not added. Increase Yeast. . Yeast was wrong type,
  damaged or stale. P. Pan is Scratched/ Be sure machine is on a level
  surface . Machine noisy If scratching presists contact office. Q.
  Adjustments for High
         Decrease liquid by 1/8 cup.  Reduce yeast . Altitudes 1/8 to 1/4
  tsp.  Reduce sugar by 1/2 tsp.
  
  *To PROOF yeast-- place 1 package of yeast into 1/4 cup of warm water, 1
  tsp sugar and stir.  Mixture should foam. This means your yeast is fresh.
  **Salt acts as an inhibitor to the yeast. Since different brands of milk
  have varying sodium contents, the amount of salt in the recipe may need to
  be adjusted.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bread Machines/consumer
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
      1    Information                    
 
  REGULAR LOAF MODELS RATED "VERY GOOD," IN ORDER... Trillium Breadman TR-500
  3 year warranty Zojirushi Home Bakery BBCC-S15 Regal Kitchen Pro K6773
  Mister Loaf Home Bakery HB-215 Hitachi Home Bakery Breadmaster HB-B301
  Hitachi Home Bakery HB-B101 Panasonic Bread Bakery SD-BT65P RATED "GOOD" IN
  ORDER... DAK Turbo Baker IV FAB-22000-IV -90 day warranty Welbilt Homemade
  Bakery ABM-150R Welbilt THe Bread Machine ABM-100-4 SMALL LOAF MODELS Rated
  "VERY GOOD" in order... Panasonic Bread BAkery SD-BT10P Toastmaster Bread
  Box
     1150    Maxim Accu-Bakery BB-1 Mister Loaf Home Bakery HB-211 RATED
  "GOOD" IN ORDER... Welbilt The Bread Maker ABM350-3 Welbilt The Bread Oven
  ABM600-1
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Basic Bread Machine Recipe
 Categories: Breads, Low fat, Breadmaker
      Yield: 1 Loaf
 
  2 3/4 ts Yeast                             1/2 c  Unbleached white flour
      1 ts Malt                                2 tb Sugar, honey, molasses...
     11 oz Water (110 - 120 deg.F)             1 ts Salt
      3 c  Whole Wheat flour                   2 tb Gluten
 
  put yeast and malt into machine with several oz. of water. Use a
  thermometer for the water. Too hot will kill the yeast. The yeast will now
  proof (start to multiply) In a separate bowl, measure out all dry
  ingredients and mix. After a few minutes, yeast should be bubbling, add dry
  stuff and any liquids including the water. start the machine and see how it
  looks. If too dry, add until it looks right. Should be one big mass not
  several. Flour:  I often substitute 1 cup of corn or rye + 1 heaping T of
  gluten for a cup of WW flour. For sweet breads, add another few T of sugar
  (I commonly use honey, molasses, or malt powder) and may some raisins. 3 T
  of carroway seeds or sesame seeds in a non sweet bread is great. I have
  also added 2 mashed bananas, then cut the water.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpernickel Bread Abm
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  6 1/2 oz Warm water                      1 1/2 ts Salt
      4 tb Molasses                        1 1/2 c  Rye flour
      1 tb Butter                          1 1/2 c  Bread flour
      1 tb Caraway seed                    2 1/2 ts Active dry yeast
 
  Makes 1 1/2 lb. loaf. For Panasonic machines, use 4 t yeast. For
  DAK/Welbilt machines, use 7 1/2 oz. warm water. Tried 4/30/94 - too much
  molasses? Try 2-3 T next time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet Oatmeal Bread W/whole Wheat
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Oatmeal (Quaker Oats)               1 ts Salt
    3/4 c  Water                               2 tb Molasses
      1 ts Water (in addition)                 1 tb Sugar
  1 1/2 c  Bread flour                     1 1/2 ts Yeast
    1/2 c  Whole wheat                    
 
  Place all ingredients in bread pan, select Light Crust setting. This was
  really good but next time I will add some powdered milk to make it softer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Coconut-Pineapple Wheat Bread (Bread Ma
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                                    It's own juice, drained
      3 c  Whole wheat flour                   3 tb Pineapple juice (liquid
    1/2 ts Salt                                     Drained from can)
      1 tb Brown sugar                       3/4 c  Plus 3 tb water
      1 ts Vanilla                           1/2 c  Shredded coconut (optional,
      1 tb Oil                                      Add at the start of second
    1/2 c  Crushed pineapple, packed in             Mix)
 
  Put all the ingredients into pan in the order listed, select "whole wheat"
  and push "start."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mom's Basic White Bread
 Categories: Breadmaker, Breads
      Yield: 2 Loaves
 
      1 pk Yeast                               2 tb Nonfat dry milk powder
      3 c  Flour                               1 tb Butter
      1 tb Sugar                           1 1/4 c  Warm water
      1 ts Salt                           
 
  Pour the yeast to one side of the inner pan. Add the rest of the
  ingredients in the order given . Select white bread and push"start" and see
  how difficult it is to wait till this perfect golden brown loaf is ready to
  eat. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough for machine, divide into to equal portions and place
  in small loaf pans. Cover and let rise to double, about 45 min to 1 hour.
  Bake at 350 f. for 35-40 min. Source: DAK Breadmaker's Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Applesauce Bread
 Categories: Breadmaker, Breads, Sauces
      Yield: 2 Loaves
 
      1 pk Yeast                               1 pn Pinch nutmeg
  2 1/4 c  Bread flour                       2/3 c  Warm appesauce
    3/4 c  Wheat flour                         1 tb Butter
    1/2 ts Salt                              1/2 c  Warm apple juice
      4 tb White sugar                       1/2 c  Grated fresh apple
    1/2 ts Cinnamon                                 Use ingredients at room temp
 
  Put all ingredients in the order listed into pan, select white bread, and
  push "start". This can be mixed on manual of the bread machine. After
  Second kneading, remove dough for machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Drew's Famours Onion Dill Bread
 Categories: Breadmaker, Breads
      Yield: 2 Loaves
 
      1 pk Yeast                           1 1/2 ts Salt
  3 1/3 c  Flour                               1    Unbeaten egg
    1/4 ts Baking soda                              At room temp.

-------------------------MIX TOGETHER, WARM AND ADD-------------------------
    1/4 c  Water                               3 tb Minced dried onion
    3/4 c  Cottage cheese                      2 tb Whole dill seed
    3/4 c  Cottage cheese                  1 1/2 tb Butter
      3 tb Suger                          
 
  In the order listed, place dry indredients and egg into pan. Warm next set
  of ingredints, Add them. select white bread, and push "start". Lightly
  brush the top with a litte melted butter at baking time if you wish. This
  can be mixed on manual of the bread machine. After Second kneading, remove
  dough for machine, divide into to equal portions and place in small loaf
  pans.  Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f.
  for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Blueberry Bread
 Categories: Breadmaker, Breads
      Yield: 2 Loaves
 
      1 pk Yeast                               1 cn (16 1/2 oz) blueberries
      3 c  Bread flour                              Well drained, reserve the
    1/2 ts Salt                                     Liquid
      2 tb Sugar                             1/4 c  Retained liquid
      1 tb Butter (or margarine)             1/4 c  Water (approximate)
 
  In order listed, add all dry ingredients into pan. Put well drained berries
  into a 2 cup measuring cup, add 1/4 cup of retained juice and enough water
  to equal 1 1/3 cups. (We've found it to be about 1/4 cup water.) Select
  white bread and push "Start". NOTE: All ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough for machine, divide into to equal portions and place
  in small loaf pans.  Cover and let rise to double, about 45 min to 1 hour.
  Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Bran Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                             1/4 ts Baking soda
      2 c  Bread flour                         4 tb Brown sugar
  1 1/2 c  Raisin-bran cereal                  2 tb Butter
    1/2 ts Salt                                1 c  Plus 1 T warm water
 
  Add all ingredients in the order listed, select white bread and push
  "Start". NOTE: Unless otherwise noted all ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough from machine, divide into to equal portions and
  place in small loaf pans. Cover and let rise to double, about 45 min to 1
  hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Chip Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               4 tb Soft butter
      3 c  Bread flour                         1 ea Egg
      2 tb Brown sugar                         1 c  Warm milk
      2 tb White sugar                       1/4 c  Water
      1 ts Salt                                1 c  Chocolate chips (6
      1 ts Cinnamon                                 -oz pk)
 
  Place all ingredients except chocolate chips into the pan in the order
  listed, select white bread and push "Start". When the machine "beeps" 5
  minutes from the end of the second kneading, add the chocolate chips. NOTE:
  Unless otherwise noted all ingredients should be at room temperature. This
  can be mixed on manual of the bread machine. After Second kneading, remove
  dough from machine, divide into to equal portions and place in small loaf
  pans.  Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f.
  for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Third Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                           1 1/2 ts Salt
    3/4 c  Rye flour                         1/2 c  Honey
      3 c  Bread flour                     1 1/2 c  Very warm water
    3/4 c  Yellow cornmeal                
 
  Place ingredients in the order listed into the pan. Select white bread and
  press "Start". NOTE: Unless otherwise noted all ingredients should be at
  room temperature. This can be mixed on manual of the bread machine. After
  Second kneading, remove dough from machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Golden Egg Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               6 tb Vegetable oil
      3 c  Bread flour                     1 1/2 ts Salt
      4 tb Sugar                             3/4 c  Warm water
      2 ea Eggs                           
 
  Place all ingredients in the pan in the order listed, select white bread
  and press "Start". NOTE: Unless otherwise noted all ingredients should be
  at room temperature. This can be mixed on manual of the bread machine.
  After Second kneading, remove dough from machine, divide into to equal
  portions and place in small loaf pans. Cover and let rise to double, about
  45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Colonial Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                             1/3 c  Molasses
  3 1/2 c  Bread flour                         1 ts Salt
    1/3 c  Yellow cornmeal                     1 tb Butter
  1 1/2 c  Boiling water                  
 
  Pour cornmeal into a 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. In the pan, place the yeast, bread
  flour, and then cornmeal mixture.  Select white bread and press "Start".
  NOTE:  Unless otherwise noted all ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough from machine, divide into to equal portions and
  place in small loaf pans. Cover and let rise to double, about 45 min to 1
  hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: California Dip Bread
 Categories: Breads, Breadmaker, Dips
      Yield: 2 Loaves
 
      1 pk Yeast                             3/4 c  Sour cream
  3 1/3 c  Flour                               3 tb Sugar
    1/4 ts Baking soda                     1 1/2 tb Butter
      1 ea Egg                               1/4 c  Water
    3/4 c  Cottage cheese                      1 pk Lipton's Onion Soup
 
                                                    -mix*
  
  In the order listed, place the first 4 ingredients into the pan. Slightly
  warm the next 6 ingredients and pour into pan. Select white bread and press
  "Start". **Note: Full package of the soup mix might be a bit strong for
  some. Try with 1/2 package at first. NOTE: Unless otherwise noted all
  ingredients should be at room temperature. This can be mixed on manual of
  the bread machine. After Second kneading, remove dough from machine, divide
  into to equal portions and place in small loaf pans. Cover and let rise to
  double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat Wheat Wheat Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               3 tb Honey
    1/8 ts Ginger                              1 cn Evaporated Milk (12 oz)
  2 1/2 c  Bread flour                         2 tb Salad oil
  1 1/4 c  Whole wheat flour                 1/2 c  Cracked wheat
    1/2 c  Wheat germ                        1/2 c  Boiling water
      1 ts Salt                           
 
  Cover the 1/2 cup cracked wheat with the boiling water is a small bowl.
  Stir and let cool.  Put the rest of the ingredients in the order listed
  into the pan, then add the cooled wheat. Select white bread and press
  "Start". NOTE: Unless otherwise noted all ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough from machine, divide into to equal portions and
  place in small loaf pans. Cover and let rise to double, about 45 min to 1
  hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pecan & Red Onion Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 c  Plus 1 T warm milk
      3 c  Bread flour                       1/4 c  Butter
  1 1/2 ts Sugar                             1/2 c  Chopped fresh red onion
  1 1/2 ts Salt                              3/4 c  Chopped pecans or walnuts
 
  Place all ingredients in the pan in the order given. Select white bread and
  press "Start". NOTE: Unless otherwise noted all ingredients should be at
  room temperature. This can be mixed on manual of the bread machine. After
  Second kneading, remove dough from machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cornell Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 ts Salt
      3 c  Bread flour                         2 tb Honey
      3 tb Soy flour                           2 tb Butter
      3 tb Nonfat dry milk powder              1 ea Egg
      3 tb Wheat germ                          1 c  Plus 2 T warm water
 
  Add all ingredients in the order listed, select white bread, and press
  "Start". NOTE: Unless otherwise noted all ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough from machine, divide into to equal portions and
  place in small loaf pans. Cover and let rise to double, about 45 min to 1
  hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Old Fashioned Graham Flour Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 ts Salt
      2 c  Bread flour                         1 tb Honey
      2 c  Graham flour                        1 tb Butter
    1/4 c  Nonfat dry milk powder          1 1/4 c  Warm water
 
  Add all ingredients in order listed into the pan. Select white bread and
  press "Start". NOTE: Unless otherwise noted all ingredients should be at
  room temperature. This can be mixed on manual of the bread machine. After
  Second kneading, remove dough from machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat and Honey Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               2 tb Honey
    3/4 c  Whole wheat flour                   2 tb Butter
  2 1/2 c  Bread flour                         1 ea Egg
      1 ts Salt                                1 c  Plus 1 T warm water
 
  Place all ingredients in the pan in the order listed. Select White bread
  and press "Start". Raisins make a good addition. Add either at the
  beginning for flavor or at the addition beeps so they'll remain whole.
  NOTE:  Unless otherwise noted all ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough from machine, divide into to equal portions and
  place in small loaf pans. Cover and let rise to double, about 45 min to 1
  hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pepper Spice Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               2 tb Corn syrup
      3 c  Bread flour                       1/4 c  Pecans
    1/2 ts Salt                              1/2 ts Pepper, fresh ground
    1/4 c  Sugar                               1 ts Whole anise seed
    1/4 c  Nonfat dry milk powder            1/4 ts Cinnamon
    1/4 c  Butter, softened                  1/4 ts Allspice
      1 ea Egg                               3/4 c  Very warm water
      2 tb Honey                          
 
  Place all ingredients in pan in the order listed. Select white bread and
  press "Start". NOTE: Unless otherwise noted all ingredients should be at
  room temperature. This can be mixed on manual of the bread machine. After
  Second kneading, remove dough from machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Bread 2
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 ts Sugar
      2 c  Bread flour                         1 ts Butter or margarine
      1 ts Salt                                1 c  Plus 1 T warm water
 
  Place all ingredients in the order listed into the pan, select "French"
  bread and press "Start". NOTE: Unless otherwise noted all ingredients
  should be at room temperature. This can be mixed on manual of the bread
  machine. After Second kneading, remove dough from machine, divide into to
  equal portions and place in small loaf pans. Cover and let rise to double,
  about 45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Potato Loaf Bread
 Categories: Breads, Breadmaker, Vegetables
      Yield: 2 Loaves
 
      1 pk Yeast                           2 1/2 ts Sweet butter
      3 c  Bread flour                         2 tb Instant mashed potato flakes
      1 tb Sugar                           1 1/2 c  Warm milk
  1 1/2 ts Salt                           
 
  Put the first 5 ingredients into the pan in the order listed. Sprinkle the
  potato flakes over the hot milk and stir. Let this cool slightly, then add
  to the pan. Select white bread, and press "Start". NOTE: Unless otherwise
  noted all ingredients should be at room temperature. This can be mixed on
  manual of the bread machine. After Second kneading, remove dough from
  machine, divide into to equal portions and place in small loaf pans. Cover
  and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40
  min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bloody Mary Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 cn Spicy V-8 juice (6 oz.)
      3 c  Bread flour                         1 tb Vodka
      1 ts Salt                                1 tb Water
      1 tb Sugar                               1 ea Egg
      1 tb Soft butter                    
 
  Place all the ingredients in the order listed into the pan, select white
  bread, and push "Start". NOTE: Unless otherwise noted all ingredients
  should be at room temperature. This can be mixed on manual of the bread
  machine. After Second kneading, remove dough from machine, divide into to
  equal portions and place in small loaf pans. Cover and let rise to double,
  about 45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Favorite Cinnamon Rolls
 Categories: Breads, Breadmaker
      Yield: 20 Rolls
 
-----------------------------------DOUGH-----------------------------------
      1 pk Yeast                               2 ea Eggs
  2 1/2 c  Bread flour                       1/4 c  Melted butter
      1 c  Whole wheat flour                 1/2 c  Warm water
      3 tb Sugar                             2/3 c  Warm milk

----------------------------------FILLING----------------------------------
    1/2 c  Melted butter                       1 c  Chopped nuts
    1/2 c  Granulated sugar                  1/2 c  Raisins (soaked in water to
    1/2 c  Brown sugar                              Plump, drained)

-----------------------------------ICING-----------------------------------
      2 c  Powdered sugar                           Juice of one orange or lemon
      2 tb Corn syrup                     
 
  Add dough ingredients to pan in the order listed. selected "manual" "white"
  settings and press start. When the machine shuts off, remove dough to a
  floured board and roll to a large thin rectangle, about 22 by 14 inches.
  Brush dough with melted butter.  Combine remaining filling ingredients, and
  sprinkle dough with this mixture. Roll jellyroll fashion, starting with the
  long edge. Seal edges, slice into 10-20 rolls. Place cut side down into
  glass 9x12" baking dish which contains more melted butter and brown sugar,
  to your liking. Cover and let rise in a warm place until doubled in size,
  about 45-60 minutes. Bake at 350 degrees F. 20 to 25 min. Brush with melted
  butter. Drizzle with icing. NOTE: Unless otherwise noted all ingredients
  should be at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Granola Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                           1 3/4 ts Sugar
    3/4 c  Whole wheat flour                 3/4 c  Warm water
      2 c  Bread flour                       1/2 c  Buttermilk
      1 c  Granola, ground finely in           2 tb Sweet butter
           The blender                         2 tb Honey
    3/4 ts Salt                                1 ea Egg
 
  Add all ingredients in the order listed, select white bread and press
  "start". 1/2 cup of raisins or dates go well with this. NOTE: Unless
  otherwise noted all ingredients should be at room temperature. This can be
  mixed on manual of the bread machine. After Second kneading, remove dough
  from machine, divide into to equal portions and place in small loaf pans.
  Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for
  35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheddar Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 ts Salt
      3 c  Bread flour                         2 tb Sugar
    1/4 c  Nonfat dry milk                 1 1/4 c  Warm water
      1 tb Soft butter                     1 1/2 c  Grated sharp cheddar cheese
 
  Place ingredients, in the order listed, into the pan. Select white bread,
  and press "Start". NOTE: Unless otherwise noted all ingredients should be
  at room temperature. This can be mixed on manual of the bread machine.
  After Second kneading, remove dough from machine, divide into to equal
  portions and place in small loaf pans. Cover and let rise to double, about
  45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Golden Raisin Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               2 tb Butter
      2 c  Bread flour                       3/4 c  Golden raisins
      1 c  Whole wheat flour                 1/4 ts Ground ginger
    1/4 c  Wheat germ                        1/2 ts Cinnamon
    1/4 c  Brown sugar                     1 1/2 c  Warm water
      1 ts Salt                           
 
  Put all the ingredients in the pan in the order listed, select white bread
  and press "Start". NOTE: Unless otherwise noted all ingredients should be
  at room temperature. This can be mixed on manual of the bread machine.
  After Second kneading, remove dough from machine, divide into to equal
  portions and place in small loaf pans. Cover and let rise to double, about
  45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multi- Grain Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 ts Salt
      1 tb Sugar                               1 ea Egg
      2 c  Whole wheat flour               1 3/4 c  Boiling water
    3/4 c  Rye flour                         1/2 c  Cracked wheat (bulgur)
    3/4 c  Wheat germ                        1/2 c  7-grain mixture (or millet)
    3/4 c  Unprocessed bran                    1 tb Molasses
    1/2 c  Nonfat dry milk powder          1 1/2 tb Safflower oil
    1/2 c  Sunflower seeds                
 
  Combine boiling water with cracked wheat, 7-grain mixture, molasses and
  oil.  Cool to room temperature. Add first 10 ingredients in the order
  listed to the pan, pour in cooled grain mixture, select white bread and
  press "Start". For a milder taste, use honey instead of molasses. NOTE:
  Unless otherwise noted all ingredients should be at room temperature. This
  can be mixed on manual of the bread machine. After Second kneading, remove
  dough from machine, divide into to equal portions and place in small loaf
  pans.  Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f.
  for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Salted Peanut Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                             1/2 ts Salt
      1 c  Whole wheat flour                   2 tb Butter
      2 c  Bread flour                         1 ea Egg
    1/3 c  Nonfat dry milk powder            3/4 c  Salted peanuts (dry roasted)
      3 tb Sugar                               1 c  Very warm water
 
  Place all ingredients in the order listed into the pan. Select white bread
  and press "start". NOTE: Unless otherwise noted all ingredients should be
  at room temperature. This can be mixed on manual of the bread machine.
  After Second kneading, remove dough from machine, divide into to equal
  portions and place in small loaf pans. Cover and let rise to double, about
  45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Real Chocolate Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 ea Egg unbeaten
      3 c  Bread flour                       1/4 c  Butter
    1/2 c  Sugar                             1/2 ts Vanilla
    1/4 c  Unsweetened cocoa                   1 c  Warm milk
 
  Add all ingredients in the order given, select white bread, and press
  "Start". NOTE: Unless otherwise noted all ingredients should be at room
  temperature. This can be mixed on manual of the bread machine. After Second
  kneading, remove dough from machine, divide into to equal portions and
  place in small loaf pans. Cover and let rise to double, about 45 min to 1
  hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mint and Yogurt Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               3 tb Chopped fresh mint
           Grated rind of 1                    2 tb Honey
           -fresh lemon                        1 ts Butter
      3 c  Bread flour                       1/4 c  Plus 1 T warm water
      1 c  Plain yogurt                   
 
  Add all ingredients in the order listed to the pan. Select White bread and
  press "start". NOTE: Unless otherwise noted all ingredients should be at
  room temperature. This can be mixed on manual of the bread machine. After
  Second kneading, remove dough from machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hawaiian Coconut Bread
 Categories: Breads, Breadmaker
      Yield: 2 Loaves
 
      1 pk Yeast                               1 tb Sugar
      3 c  Bread flour                       1/3 c  Crushed pineapple, drained
      2 ts Salt                              1/4 c  Nonfat dry milk powder
    1/4 c  Butter                            1/2 c  Pineapple juice (above)
    3/4 c  Shredded coconut                    1 ea Egg
    3/4 c  Macadamia nuts or almonds         1/4 c  Warm water
 
  Add all ingredients in the order listed to the pan. Select white bread and
  press "Start". NOTE: Unless otherwise noted all ingredients should be at
  room temperature. This can be mixed on manual of the bread machine. After
  Second kneading, remove dough from machine, divide into to equal portions
  and place in small loaf pans. Cover and let rise to double, about 45 min to
  1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Corn-Chilies-Cheese Bread
 Categories: Breads, Breadmaker, Chili
      Yield: 2 Loaves
 
      1 pk Yeast                               1 tb Chopped canned chilies
    1/2 c  Cheddar cheese, shredded            1 ea Egg
      3 c  Bread flour                         1 tb Butter
    3/4 c  Yellow cornmeal                   1/2 ts Salt
    1/2 c  Drained whole kernel canned         2 ts Sugar
           Corn                            1 1/4 c  Warm water
 
  Place all ingredients into the pan, in the order listed. Select white
  bread, and press "Start". NOTE: Unless otherwise noted all ingredients
  should be at room temperature. This can be mixed on manual of the bread
  machine. After Second kneading, remove dough from machine, divide into to
  equal portions and place in small loaf pans. Cover and let rise to double,
  about 45 min to 1 hour. Bake at 350 f. for 35-40 min.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Herman Wheat'n'honey Starter
 Categories: Breadmaker, Breads
      Yield: 1 Starter
 
    1/2 c  Honey ; or brown sugar              1 c  White flour; or unbleached
    1/3 c  Warm water                          1 tb Ginger
      2 tb Yeast                             1/2 c  Whole wheat flour
      2 c  Milk                              1/2 c  White flour; or unbleached
      1 c  Whole wheat flour                 1/4 c  Honey; or brown sugar 1/4 t
 
  Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or brown
  sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm
  place to double in size, about 10 minutes. Mix milk, rest of honey or brown
  sugar, flours & yeast mixture in a glass container, about the size of a
  gallon Pyrex jar. Stir, using only a wooden spoon, since metal objects will
  retard Herman's growth. Leave the cover on loosely or place a glass plate
  over the top of the container so Herman can breathe. Herman doubles, even
  triples at time of vigorous rising. Place Herman in a warm place overnight.
  Next day refrigerate, loosely covered, and stir each day. This is very
  important with Wheat'n'Honey Herman Starter as more gases form in the
  container and are released during stirring. Formation of this gas may cause
  the starter to appear darker on top before stirring each day, but this is
  OK. On the 5th day measure out 1 c. Herman for baking and another cup to
  give to a friend, if you wish, then feed the Herman you have left, thusly:
  SEE ABOVE From day 5 on you may bake with Herman any day you wish, always
  making sure you have one full cup left for feeding. Feed Herman every five
  days. If you have a lot left, feed him only 1 T. honey or brown sugar. If
  you have one cup or a little more left, add the same ingredients as you did
  on the 5th day.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cranberry Applesauce Bread
 Categories: Breadmaker, Fruits, Breads, Sauces
      Yield: 16 Servings
 
           -DIANA LEWIS VGWN37A                1 tb Sugar
  1 1/4 c  Cranapple sauce                   1/2 ts Salt
      1 tb Powdered buttermilk(saco)           3 c  Bread flour
      2 tb Margarine                       2 1/2 ts Yeast

-------------------------------CRANAPPLESAUCE-------------------------------
  1 1/4 c  Cranberries                       1/2 ts Grated zest of lemon
      4 md Golden delicious apples*          1/2 c  Sugar +
      1 ts Ginger root                         2 tb Water
    1/4 ts Cinnamom                       
 
  Put all in machine sweet bread cycle if you have it.
  
  CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg
  heavy saucepan and place over high heat. Cook stirring until sugar is
  dissolved. Add apples cover stir frequently cook 5 minutes then add
  cranberries cook 15 to 20 minutes till cranberries pop and apples are soft
  then mash with potato masher will still be slightly lumpy add spices and
  zest cook another 5 minutes for flavor to blend. Cool for putting in the
  bread, sauce will keep in fridge for 3 days makes 3 cups also can be served
  warm with dinner
  
  NOTE:  This is a WET dough
  
  FROM: DIANA LEWIS (VGWN37A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m-Eggnog Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -LISA CRAWLEY (TSPN00B)             2 tb Butter
      2 tb Sugar                               1 ts Salt
      1 pk Active dry yeast                  1/4 ts Nutmeg
  2 1/2 c  All-purpose flour                 3/4 c  Eggnog; at room temp.*
 
  I adapted a recipe from my food processor bread book for my b/m for the
  eggnog bread which you read about. Here is what I did; you may need to make
  adaptations for whatever type of b/m you have. Play with it, if it looks
  too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one
  tbsp. at a time. Then let her rip!!!!!!!!
    * Maybe as little as 1/2 c; (I took the chill off of it in the microwave)
  Place ingred. in the B/M according to your manufacturers' directions. Then
  adjust by adding flour or liquid as needed This made a real moist, light
  lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle
  and turned the lightness or darkness button slightly lighter than the
  center mark (I have a Welbilt). Let me know your results, we sure enjoyed
  it! FROM: LISA CRAWLEY (TSPN00B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Challa * Golden Egg Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 16 Servings
 
           -ELAINE RADIS BGMB90B               2    Eggs
      1 pk Yeast                               6 tb Vegetable oil
      3 c  Flour                           1 1/2 ts Salt
      4 tb Sugar                             3/4 c  Water; warm
 
  Combine all ingredients in the pan in the order listed and select white
  bread; push start When we make this into Challa, we remove from the
  breadmaker after the manual mode stops, (first rise); and then braid* and
  rise again; then put an egg wash over the challa.
  
  BAKE in a 350 degree oven until a light toasty brown. We usually sprinkle
  on some type of seeds (sesame or poppy) after the egg wash.
  
  * Braiding in the flat manner. The middle one goes under and over; never
  across.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Garden Herb Bread
 Categories: Breads, Breadmaker
      Yield: 8 Servings
 
           -MARILYN SULTAR FJVS25A       

--------------------------------REGULAR LOAF--------------------------------
      2 c  White Bread Flour                   1 ts Thyme
      1 tb Dry Milk                          1/2 ts Basil
      1 tb Sugar                               1 tb Butter
      1 ts Salt                              3/4 c  Water
      1 ts Chives                              1 ts FAST RISE Yeast OR
      1 ts Marjoram                            2 ts ACTIVE DRY Yeast

--------------------------LARGE LOAF (12 SERVINGS--------------------------
      3 c  White Bread Flour                 1/2 tb Thyme
      2 tb Dry Milk                            1 ts Basil
      2 tb Sugar                               2 tb Butter
  1 1/2 ts Salt                            1 1/4 c  Water
    1/2 tb Chives                              2 ts FAST RISE Yeast OR
    1/2 tb Margoram                            3 ts DRY ACTIVE Yeast
 
  NOTE:  I rewrote the recipe to follow order of my machine. It works
  wonderfully in my Panasonic.
  
  This bread tastes like stuffing!  It is WONDERFUL!!!! Here are some hints
  from the book: 1. Use dried herbs that are flaked and not ground. If using
  ground, reduce the amt. by half. If using fresh herbs, double the recipe.
  
  2.  This recipe can be made with the regular, rapid, or delayed time bake
  cycles.
  
  This recipes comes from "Bread Electric" from the Innovative Cooking
  Enterprises.  I make the regular size loaf in my machine. Marilyn Sultar
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin-Pecan Spice Bread
 Categories: Breadmaker, Breads
      Yield: 3 Servings
 
           -FHMN87A Phill Bower              1/2 c  Milk
      3 c  Bread flour                       1/4 c  Orange juice
    1/2 c  Whole wheat flour                 1/2 c  Canned pumpkin
  1 1/2 tb Butter; room temperature          1/3 c  Sugar
      1 ts Salt                              1/2 c  Pecan pieces
      1 ts Pumpkin pie spice               2 1/2 ts Active dry yeast
      1 lg Egg                            
 
  Process the ingredients according to the manufacturer's instructions for
  the basic bread setting. Remove the bread from the bread pan to a rack to
  cool.  Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2
  pound loaf.  I have set the serving for "3" if you make a 1 pound loaf, set
  the servings for "2" and let the great MM make the conversion for you.
  From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood
  Butts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Swedish Limpa Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           -Dottie Cross TMPJ72B               1 tb Butter
  2 1/4 c  Bread flour                         1 tb Orange peel; chopped
    1/4 c  (1 oz.) rye flour               1 1/2 ts Caraway seeds
      2 tb Brown sugar                       1/2 ts Fennel seed
      1 tb Dry milk                        15/16 c  (7-1/2 fl. oz.) water
      1 ts Salt                                1 ts Dry yeast
 
  Combine ingredients in order according to your own bread machine
  instructions.
   Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted
  by: CYGNUS, HCPM52C
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Prosciutto-Black Pepper Bread
 Categories: Breadmaker, Breads
      Yield: 24 Ounces
 
    1/2 tb Yeast                             1/2 tb Salt
      1 ts Black pepper                        3 tb Olive oil
      3 c  Bread flour                     1 1/8 c  Water; warm
    1/2 tb Sugar                             3/4 c  Prosciutto, chopped
 
  Do not trim fat from prosciutto before chopping. Bring all ingredients to
  room temperature.  Pour all ingredients into bakery except prosciutto, in
  order. Set "baking control" at eleven o'clock. Select "white bread" and
  push Start.  Add prosciutto at beep, 88 minutes into cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Mint Bread
 Categories: Breadmaker, Breads, Chocolate
      Yield: 15 Servings
 
      1 pk Yeast                           1 1/2 ts Salt
  2 1/2 c  Better for Bread flour              1 tb Vegetable oil
    1/2 c  Wheat flour                         2 tb White Creme de Menthe
      1 tb Gluten                              1 c  Very warm water;+ 1 tb.
    1/4 c  Instant nonfat dry milk             1 c  Mint-chocolate morsels
      3 tb Sugar                          
 
  Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in the order
  listed. Select white bread and push "Start." Add the chocolate at the
  "beep," 88 minutesinto the cycle. (33 minutes with Dak Turbo II) For a
  funtastic dessert or sweet treat,spread quarter-round slices with cream
  cheese blended with the syrup from green maraschino cherries plus a few
  drops of mint extract, then top with a halved cherry. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Strawberry Shortcake Bread
 Categories: Breadmaker, Fruits, Desserts, Breads
      Yield: 16 Servings
 
           PATRICIA MCGOWAN (CBVB59A)        1/8 ts Baking soda
      1 pk Yeast                               1 pk Frozen strawberries*
      3 c  Bread flour                         1 ts Vanilla
      1 tb Gluten                            1/4 c  Whipping cream
      1 tb Sugar                             1/4 c  Warm water
      1 ts Salt                                1 c  Fresh strawberries >>>>
 
  * in syrup defrosted Add all ingredients except FRESH berries into pan.
  Select white bread and push start. Add fresh berries at the beeps. Hope you
  like it as well as we did! Pat in Jupiter, FL
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Bread
 Categories: Breadmaker, Chocolate, Desserts, Breads
      Yield: 1 Servings
 
           -MARY MCCORKLE   (GXBM53B)          1    Egg; unbeaten
      1 pk Yeast                             1/4 c  Butter; margarine
      3 c  Bread flour                       1/2 ts Vanilla
    1/2 c  Sugar                               1 c  Warm milk
    1/4 c  Unsweetened cocoa              
 
  Hi there!  I use this recipe in my bread machine but you could bake it in
  two loaf pans just as easily. It's heavenly when it's warm and spread with
  cream cheese! All I have to do is dump the ingredients into the bread
  machine and press a button.  You'd have to knead, etc. without one.
  Possible, but I have no pioneer spirit.
  
  Enjoy!---Mary in SD Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpernickel
 Categories: Breadmaker, Ethnic, Chocolate
      Yield: 16 Servings
 
           -JEFF ENGLE   (NTPM20B)         1 1/2 tb Dry milk; or dry buttermilk
      1 c  Corn Meal; (Mixed Fine          1 1/2 ts Brotgewurtz; (a German
           -& Course)                               -mixture of anis; fennel;
      1 c  Rye                                      -and corriander - either
      1 c  Whole Wheat                              -whole seed or ground)
      3 ts Bran                            1 1/2 ts Yeast
  1 1/2 ts Salt                            1 1/2 tb Olive Oil
  1 1/8 c  Water                               1 tb Instant Coffee
      3 tb Molasses; honey; or sugar           1 tb Cocoa
 
  This gives a dark bread; fairly moist, with lots of texture.
  
  There is also a pumpernickel recipe online on the cookbook section!
  
  Good luck - and let me know how you like this, if you try it.
  
  Jeff/Fresno Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: German Black Bread
 Categories: Breadmaker, Ethnic, Chocolate, Breads
      Yield: 15 Servings
 
      1 pk Yeast                               1 ts Instant coffee powder
      1 tb White sugar                       1/4 ts Fennel seeds
     12 c  Bread flour                         1 c  Water
     12 c  Medium rye flour                    2 tb Water
      2 c  Whole wheat flour                   2 tb Molasses
    1/2 c  Unprocessed bran flakes             2 tb Cider vinegar
      1 tb Caraway seeds                     1/2 oz Unsweetened chocolate
      1 ts Salt                           
 
  (I would cut back on that a bit) Cool the mixture to 105-115 degrees and
  add to dry ingredients. I suspect the exact ingredients don't really matter
  all that much. As long as the flour-to-liquid proportions are such as to
  make a dough of good consistency, the result will probably be highly
  edible.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Banana Split Bread
 Categories: Breadmaker, Chocolate, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                   4 oz Banana;1 med/sliced
      1 pk Yeast                                    -directly into the
      3 c  Better for Bread flour                   -inner pan
      2 tb Gluten                             10    Strawberries;froz/thawed
      2 tb Sugar                                    -with their liquid
      1 ts Salt                              1/3 c  Crushed pineapple;drained
    1/8 ts Baking soda                              -Reserve juice.
    1/3 c  Instant nonfat dry milk           1/3 c  Pineapple juice, from
    1/3 c  Walnuts; broken                          -the pineapple/heated
      1    Egg                               1/2 c  Chocolate chips
      2 tb Vegetable oil                       4 c  Maraschino cherries;drained/
      1 ts Vanilla                        
 
  Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner
  pan in the order listed, select white bread and push "Start." Add the chips
  and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33
  min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,
  this soda fountain special is even more spectacular when spread with cream
  cheese blended with minced maraschinos and their liquid. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Date-Nut Bread
 Categories: Breadmaker, Chocolate, Quick meals, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                 1/2 c  Walnuts or halved pecans
    1/4 c  Better for Bread flour                   -broken
    3/4 c  Wheat flour                         1    Egg
    1/3 c  Instant nonfat dry milk             2 tb Canola;or veg. oil
      1 tb Cocoa; unsweetened                  1 tb Honey
      2 tb Sugar                               1 ts Vanilla
      2 tb Gluten                              1 c  Apple juice heated with
      1 ts Salt                                4 tb Water
    1/2 ts Instant coffee granules           2/3 c  Dates; chopped
    1/8 ts Baking soda                       1/3 c  Chocolate chips
 
  1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS) into
  the pan in the order listed. Select white bread and push "Start" (dough
  will seem overly soft at first). Add dates and chips at the "beep," 88
  minutes into the cycle(33 min. for DAK Turbo II Great taste for everyone.
  With a dusting of confectioners' sugar, quarter- round slices of this
  scrumptious bread can double as "brownies." Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mom's Tuna Noodle Casserole Bread
 Categories: Breadmaker, Breads, Casseroles
      Yield: 15 Servings
 
           -Barb Day GWHP32A                 1/2 c  Celery;chopped
      1 pk Yeast                               2 tb Minced onion;dried
    1/4 ts Sugar                               1 c  Chow Mein noodles
  2 3/4 c  Better for Bread flour              1    Egg
      1 tb Gluten                         10 1/2 oz Cream of Mushroom soup,
    1/2 ts Salt                                     -heated
  6 1/2 oz White tuna water pack               1 tb Oil
           Well drained                        1 tb Water
 
  Add all the ingredients in the order listed, set darkness control at 12
  o'clock. Select white bread and push "Start." This bread should be stored
  in the refrigerator or freezer. The aroma and taste of this bread is just
  like our mom's favorite Sunday night supper. The kids make a meal of it.
  Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Caraway Rye
 Categories: Breadmaker, Ethnic
      Yield: 15 Servings
 
           -JOYCE ALENSKIS (XMXX58B)           1 tb Caraway seeds
      1 c  Flour; better for bread flou        1 tb Butter
      1 c  Flour; all purpose                  1 c  Warm water
    1/2 c  Rye flour                       1 1/4 ts Yeast
    3/4 ts Salt                           
 
  Add in the order required for your BM It is on the sweet side. Really our
  favorite. FROM:    JOYCE ALENSKIS (XMXX58B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Honey-Walnut Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Walnuts (1 oz); chopped
  2 1/4 c  Whole wheat flour                   2 ts Honey
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Light "Sandwhich" Rye
 Categories: Breadmaker
      Yield: 15 Servings
 
           -FDRJ65A                            3 c  Bread flour
  1 1/2 c  Water                             7/8 c  Rye flour
  1 1/2 ts Salt                                2 tb Caraway seeds
      3 tb Sugar                               3 ts Yeast
      2 tb Margarine                      
 
  Adjust yeast from 3 to 4 1/2 tsp.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fool-Proof Basic French Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 15 Servings
 
           -NPFN03A                            1 ts Salt
      2 c  Flour                               1    Package yeast (
           -(Better for Bread is best)              -I use Fleischmann's)
    3/4 c  Water                          
 
  In the Panasonic, put flour first, then everything but the yeast; put the
  yeast in the yeast holder; press start (or start timer). Bake on the
  regular "speed". Perfect everytime! Variations: Add any of the following to
  the bottom of the measuring cup, then fill up with flour: 1 T dry onion
  soup mix OR 1 T each of any dried herbs (dill weed, basil, parsley, etc.);
  OR 2 T grated dry cheese (cheddar, parmesan, romano, etc.) - or anything
  else you can think of.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Refries & Cheese Bread
 Categories: Breadmaker, Breads, Bean/legume
      Yield: 10 Servings
 
           -BARB DAY GWHP32A                 2/3 ts Chili powder
    2/3 pk Yeast                             2/3 ts Salt
   3/16 ts Ginger                            1/3 ts Garlic salt
   3/16 ts Sugar                             2/3 c  Refried beans;canned
      2 c  Better for Bread flour          2 2/3 oz Kraft  "Mild  Mexican"
    1/3 c  Wheat flour                              Cheez Whiz
  1 1/3 tb Gluten                          13/16 c  Very warm water
 
  Add all ingredients into the pan in the order listed Select white bread
  andpush "Start" This bread can either accompany or replace the Southwestem
  breakfast staple of refried beans topped with cheese or wrapped in a flour
  tortilla - and leftover slices are great for sandwiches. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Portly Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A                   1 c  Port-wine cheese food;
      1 pk Yeast                                    (Kraft Spreadery) or
  3 1/4 c  Better for Bread flour                   Cold-pack port-wine
      2 tb Gluten                                   Cheese spread
      2 tb Parmesan cheese                     1    Egg
      1 tb Sugar                               3 tb Port wine
      1 ts Salt                                1 c  Very warm water
    1/8 ts Baking soda                    
 
  Add all the ingredients in the order listed, select white bread and push
  "Start." A wine-and-cheese-tasting party all by itself, this bread is also
  a wondrousnack when spread with additional port-wine cheese. Shared by Barb
  Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Molasses Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A             

------------------------INGREDIENTS FOR SCRATCH REC------------------------
  2 3/4 c  Whole wheat flour                 1/4 c  Brown sugar
      2 c  Better for bread flour              1 tb Salt
      2 pk Yeast                               2 tb Caraway seeds
  1 3/4 c  Water; warm                         2 tb Shortening
    1/2 c  Molasses                      

-----------------------------FOR BREAD MACHINE-----------------------------
      1 pk Yeast                           1 1/2 ts Salt
  1 3/4 c  Whole wheat flour                   1 c  Water; very warm
      1 c  Better for bread flour            1/4 c  Molasses
      3 tb Brown sugar                         1 tb Shortening; melted
      1 tb Caraway seeds                  
 
  For Bread Machine:  Put the ingredients into the pan in the order given.
  Select white bread. Choose high crust setting. Push Start. This is a very
  moist cake-like bread, and one of our favorites. Makes 1 loaf. Scratch
  Method: Combine whole wheat flour and 1 cup of the Better for bread flour,
  yeast and Caraway seed. Heat the water, molasses, brown sugar, shortening
  and salt, just till warm, stirring to melt the shortening. Add to the dry
  mix.  In an electric mixer, beat at low speed for 30 seconds, then on high
  speed for 3 minutes. Stir in enough of the remaining flour to make a stiff
  dough. Knead the dough until smooth and elastic. Shape in a ball and let
  rise in a greased bowl, until doubled. I speed up the rising by placing the
  bowl of dough in the overn with the light turned on. Punch the dough down
  and divide in half.
   Shape in 2 loaves. Let rise on a greased baking sheet, until double. Bake
  at 375 degrees 30 to 35 minutes. If you like the crust really chew, brush
  the bread with warm water during the last 10 to 15 minutes of the baking.
  Remove from the sheet and cool on racks. Makes 2 loaves I have made this
  bread for many years. It is almost like eating cake! My husband said he
  couldn't tell the difference between when I made this from scratch, and
  making it in the bread machine. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Candy Rainbow Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A                   1 ts Salt
      1 pk Yeast                               2    Eggs;or 1/2 c Egg Beaters
      3 c  Better for Bread flour              2 tb Butter;or margarine
    1/4 c  Instant nonfat dry milk         1 1/2 ts Vanilla
      3 tb Sugar                             1/2 c  Very warm water;+ 1 Tb
      1 tb Butter Buds                       1/2 c  Dec-a-Cake Sequins*
 
  * Multi-colored (Durkee-French) or'Color Shots Decors'
  (McCormick/Schilling) Add all the ingredients into the pan in the order
  listed, select sweet bread and push "Start." Add the candy at the "beep,"
  88 minutes into the cycle.(33 minutes with Dak Turbo II Pretty enough to
  frame and hang on the wall, this Funtastically delicious bread brightens
  any special occasion. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Onion -Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A                   1 tb Dried minced onion
      1 pk Yeast                             1/2 c  Kraft French Onion
    1/4 ts Ginger                                   -Spreadery Cheese
    1/4 ts Sugar                                    -Snack +1 Tablespoon
      3 c  Better for Bread flour              1    Egg;(or 1/4 c Egg Beaters)
    1/2 c  Wheat flour                         1 tb Vegetable oil
      2 tb Gluten                         10 1/2 oz Cond.French Onion soup, heat
      1 ts Salt                           
 
  Add all ingredients into the pan in the order listed. Select white bread
  and push "Start." Wonderful for sandwiches or any-meal accompaniments, this
  bread can also rovide a spectacular presentation from first- course French
  onion soup for a haute cuisine dinner. Spread 1 full-round slice per person
  with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan
  cheese. Cut circles out of the centers with a coffee can, place outer rings
  and circles on a cookie sheet and slide under an oven broiler to brown. To
  serve: put one cutout in the bottom of each soup bowl, ladle in hot soup,
  then place the crusty outer rings atop the bowls. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Rye
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -ANNA-LODI (DMSD70C)              3/4 c  Med rye flour
  1 1/4 c  Sourdough starter               1 1/2 ts Salt
    1/2 c  Water                           1 1/2 tb Sugar
  4 1/2 ts Melted butter                   1 1/2 tb Dry milk
    1/2 c  Barley flour                        3 ts Caraway seeds
  1 3/4 c  Bread flour w/                      2 ts Dried onion
      1 tb Gluten in bottom of cup             2 ts Dry yeast
 
  This is a tasty; chewy bread.
   ANNA-LODI-CA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m Mozzarella Tomato Bread
 Categories: Breadmaker, Breads, Vegetables, Tomatoes
      Yield: 15 Servings
 
           LINDA CALDWELL   (KKPD13B)          1 tb Sundried tomatoes; crumbled
      1 c  Water                               2 tb Dehydrated onion
      2 tb Sugar                               1 ts Minced basil
      1 ts Salt                                2 c  Bread flour
      1 tb Butter                              1 tb Dry milk
      1 c  Shredded Mozzarella                 2 ts Dry yeast
 
  I've been playing around with these ingredients and my husband thinks I
  should "go public" with this recipe! It's for a bread machine, but you
  could make it by hand in the conventional way, too. In my Zojirushi machine
  the crust is rather dark (but still delicious) so other machines may need a
  light crust setting. Enjoy! Place ingred. in B/M in order given (start at
  bottom for>>>> Welbilt/Dak) set crust to light and bake on white bread
  setting. I'm munching on the "heel" as I type and am thinking about how
  good a sandwich will be in a few hours! Maybe next time I'll add pepperoni
  and have all the sandwich ingredients in each slice. It has a real pizza
  taste! LINDA IN BIRMINGHAM 08/15 10:15 am
  
  Re-Formatted by Elaine Radis; 3/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Grapefruit Cottage Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A               1 1/2 tb Grapefruit peel;grated
  1 1/2 pk Yeast                             3/4 c  Low-fat cottage cheese
  4 1/2 c  Better for Bread                    3    Egg whites
    3/8 c  Sugar                           1 1/2 tb Vegetable oil
   3/16 ts Baking soda                       3/4 c  Grapefruit juice;fresh/heate
 
  Add all ingredients into the pan in the order listed, set darkness control
  at 11 o'clock.Select white bread and push "Start." This palate-refreshing
  mealtime accompaniment, this tart/sweet bread offersa taste of English
  elegange when toasted slices are topped with citrus marmalade. Recipe
  shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Coconut Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A                 2/3 c  Coconut;shredded
      1 pk Yeast                             2/3 c  Carrot;shredded/raw
  2 3/4 c  Better for Bread flour              1 tb Orange peel;freshly grated
      2 tb Gluten                              1 tb Margarine
      1 ts Salt                                1 c  Very warm water;+ 1 Tb
      1 pk Orange gelatin;(4-srvng size   
 
  Add all the ingredients in the order listed,select white bread and push
  "Start." There is no need to mention the carrots contained in this
  delectably moist bread, their healthful fiber and vitamins are completely
  camouflaged. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raspberry Marshmallow Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                   2 tb Canola oil
      1 pk Yeast                             2/3 c  Water; + ->
  2 3/4 c  Better for Bread flour            1/2 c  Raspberry liquid, heated
      2 tb Gluten                             10 oz Red raspberries;frozen in
      1 ts Salt                                     -heavy syrup, defrost and
    1/8 ts Baking soda                              -drain and reserve before
    1/2 c  Miniature marshmallows                   -using berries
    1/4 c  Egg Beaters                    
 
  Place the first 9 ingredients into the pan in the order listed, set
  darkness control at 11 o'clock. Selectwhite bread and push "Start." Add the
  reserved, well-drained raspberries (2/3cup) when the breadmaker "beeps," 88
  minutes into the cycle. (33 minutes with Dak Turbo II) Shared by Barb Day
  Delightful with fruit salad, or for a cholesterol-free fiber-flled
  breakfastreat, spread toasted slices with Kaplan's Better than Butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Creole Tomato Bread
 Categories: Breadmaker, Breads, Vegetables, Tomatoes
      Yield: 15 Servings
 
           -Barb Day GWHP32A                 1/4 c  Celery;fine chopped
      1 pk Yeast                             1/4 c  Red bell pepper;fine chopped
  2 3/4 c  Better for Bread flour              2 tb Pimentos;drained/diced
      2 tb Gluten                              1 tb Minced onion;dried
  1 1/4 ts Garlic salt                       1/2 c  Tomato soup;canned + 1 tb
      1 ts Chili powder                        1    Egg
      1 ts Paprika                             1 tb Vegetable oil
    1/8 ts Baking soda                         2 ts Molasses
    1/8 ts Cayenne pepper                    2/3 c  V-8 veg. juice; heated
    1/2 c  Mushrooms;fresh/sliced         
 
  Add all ingredients into the pan in the order listed. Select white bread
  anpush "Start." Basin Street without the "blues" is provided by this
  colorful, nutritious bread. Unusual and just wonderful. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Irish Raisin Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 14 Servings
 
           -LYNDA MCCORMICK (WCDJ16B)        3/4 c  Warm water
      1 pk Yeast                               1 ts Cinnamon
      1    Egg                               1/2 c  Warm milk
      3 c  Bread flour                       1/2 ts Salt
    1/4 c  Butter                              1 c  Raisins
    1/4 c  Sugar                          
 
  Add all ingredients to pan, except raisins. Select white bread setting &
  turn the baking control knob to 12 o'clock position. Add raisins at the 10
  beeps sound. LYNDA MCCORMICK (WCDJ16B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Barbecued Corned Beef & Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                   1 c  Sharp cheddar cheese;shredde
      1 pk Yeast                             1/2 c  Canned corned beef;chopped
    1/4 ts Sugar                             1/2 c  Barbecue sauce;bottled
  2 3/4 c  Better for Bread flour            3/4 c  Very warm water
      2 tb Gluten                            1/3 c  Canned corned beef;chopped
      1 ts Salt                              1/4 ts Ginger
    1/8 ts Baking soda                    
 
  Place all the ingredients (EXCEPT THE 1/3 CUP CORNED BEEF) into the pan in
  the order listed. Select white bread and push "Start." Add the chopped
  corned beef at the "beep," 88 minutes into the cycle. (33 min. with DAK
  Turbo II) This bread should be stored in the refrigerator or freezer. This
  tasty bread is reminiscent of the 1950s open-faced sandwich favorite made
  by covering split hamburger buns with canned comed beef, cheese slicesand a
  dollop of barbecue sauce, then heating them in the oven. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Souper Spiced Raisin-Nut Bread
 Categories: Breadmaker, Breads, Soups
      Yield: 15 Servings
 
           -Barb Day GWHP32A                   1 tb Gluten
      1 pk Yeast                               1 ts Cinnamon
  2 1/2 c  Better for Bread flour            1/2 ts Allspice
    1/2 c  Wheat flour                       1/2 ts Nutmeg
    1/4 c  Brown sugar, packed               1/8 ts Baking soda
 
  make according to your breadmakers instructions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Buttered Popcorn Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                   5 c  Popcorn;popped/battered/
      1 pk Yeast                                    -salted and crushed
    1/4 ts Ginger                                   -crushed by hand or
    1/4 ts Sugar                                    -in a food processor
  2 1/2 c  Better for Bread flour                   -until reduced to
      2 ts Gluten                                   -2 1/2 cups
      1 tb Butter Buds                         1 tb Popcorn oil;or veg. oil
           -salt                           1 1/2 c  Very warm water
 
  Add all the ingredients into the pan in the order listed, set darkness
  control at 11 o'clock Select white bread and push "Start" Try toasted
  slices spread with Kaplan's Better Than Butterwhile watching movies on your
  own TV screen. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin Seed Alfalfa Sprout Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                   1 c  Alfalfa sprouts; 11 oz
      1 pk Yeast                             1/2 c  Pumpkin seeds;packaged/green
  2 1/2 c  Better for Bread flour                   -unsalted
      1 c  Wheat flour                         2 tb Vegetable oil
      2 tb Gluten                              1 tb Honey
  1 1/4 ts Salt                            1 1/2 c  Very warm water
    1/3 c  Instant nonfat dry milk        
 
  Add all the ingredients in the order listed,select white bread and push
  "Start." A hearty wheat bread with extra fiber, nutrients, and an exciting
  differentflavor. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Banana Fig Bran Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Barb Day GWHP32A                   1 c  Banana;ripe/sliced
      1 pk Yeast                             3/4 c  Mission figs;dried/quartered
  2 1/2 c  Better for Bread Oour                    -stem tips removed
      1 c  Wheat Flour                         2    Egg whites
    1/2 c  Toasted wheat germ or bran          1 tb Canola;or veg. oil
    1/3 c  Instant nontat dry milk             2 tb Malt extract;(or honey)
      2 tb Gluten                              1 ts Vanilla
      1 ts Salt                                1 c  Very warm water
 
  Add all the ingredients into the pan in the order listed Select white
  breadand push "Start". Filled with fruits and fibers this flavorful
  two-and-a-half pound loaf provides the RDA forpotassium in two half-round
  slices. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hoppin'john Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                 1/2 ts White pepper
      1 pk Yeast                             1/2 c  Cholesterol-free
    1/4 ts Ginger                                   -bacon-flavor chips
    1/4 ts Sugar                               1 tb Onion; dried/minced
  2 1/4 c  Better for Bread flour              1 c  Blackeyed peas;canned/draine
    1/2 c  Wheat flour                         1 tb Vegetable oil
    1/4 c  Pure rich bran                  1 1/2 c  Very warm water
      2 tb Gluten                         
 
  *Black-Eyed Peas & Bacon Bread Add all ingredients into the pan in the
  order listed. Select white bread and push "Start". You can serve this
  delightful cholesterol-free, high-fiber bread on NeYear's Eve instead of
  the traditional bowl of black-eyed peas believed to bring good fortune for
  the year ahead. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Celery-Celery-Celery Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A               1 1/2 ts Celery, garlic or
      1 pk Yeast                                    Onion salt
    1/4 ts Ginger                            3/4 c  Celery;fresh/slice thin
    1/4 ts Sugar                               1 tb Celery leaves;fresh/chopped
      3 c  Better for Bread flour              1    Egg
    1/2 c  Quick-cooking oats             10 3/4 oz Cream of celery soup
      2 tb Gluten                              1 tb Vegetable oil
      2 ts Celery seeds                        3 tb Low-fat milk; heated
 
  Add all the ingredients in the onler listed. Select white bread and push
  "Start." Incorporating multiple forms of celery for flavor and food value
  creates an enticing bread to slice for sandwiches or as a meal
  accompaniment. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Seven Grain Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -Gaye Levy                          2 tb Sugar
  1 1/4 c  Water                               2 tb Molasses
    3/4 c  7 grain mix                         1 ts Salt
      2 c  Bread flour                     1 1/2 tb Powdered buttermilk
    1/2 tb Bread flour                     1 1/2 ts Yeast
    1/4 c  Whole wheat flour               1 1/2 tb Margarine
 
  I bought a bag of "7-grain mix" (Stone-Burh) and came up with the following
  recipe for the BM.  My goal was to come up with a "Poulsbo Bread". This is
  very very close to the commercial product - only a lot fresher tasting.
  About the only thing missing is sunflower seeds, which I will try adding
  next time. I hope you like this. We ate an entire loaf in one sitting (and
  there are only two of us!) Put ingredients into pan in order listed. Bake
  at regular setting. One more thing: this is a soft bread and will be
  difficult to slice when hot. If you are going to use it in a sandwich,
  allow it to cool first. Regards,   *** Gaye in Bellevue, WA *** 10/01 01:34
  pm
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Coriander Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -ELLEN GORDON (JSBJ02B)             1 ts Salt
      1 c  Milk                                2 ts Ground coriander
      3 tb Margarine                         1/8 ts Ground cloves
    1/4 c  Honey                             1/8 ts Ground ginger
      3 c  Unbleached bread flour            1/4 ts Ground cinnamon
    1/4 c  High gluten flour                   1    Egg (I use egg substitute)
      2 ts Dry yeast                         1/2 tb Grated orange peel.
 
  I bake overnight - family loves it. Enjoy Ellen / Iowa FROM: ELLEN GORDON
  (JSBJ02B) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mama  Bear 'roll'
 Categories: Breadmaker
      Yield: 12 Servings
 
           -JAN CARGILL   (VHPK03A)          1/2 tb Salt
      1 pk Dry yeast                           1 tb Shortening
      3 c  Flour                             2/3 c  Milk
  1 1/2 tb Sugar                             2/3 c  Milk
 
  This is a Heavy bread and we love it for toast.. Don't be afraid to
  experiment a little. "Happy Holidays" 12/18 10:29 am EDT ^ VHPK03A ^ JAN **
  MAINE ** FROM:JAN CARGILL (VHPK03A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheese Pepper Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -judy Garnett PJXG05A               1 ts Salt
      1    Yeast                           1 1/2 ts Pepper; freshly ground
      1 ts Sugar                               1 c  Swiss cheese; grated
      1 tb Vegetable oil                       1 c  Water; warm
      3 c  Bread flour                    
 
  Place ingreds. in order above in bread pan of B/M. Set for white bread or
  French Bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat, Wheat, Wheat #2
 Categories: Breadmaker
      Yield: 15 Servings
 
           -Dee Penrod FGGT98B                 2 tb Honey
      1 pk (5/16-ounce) yeast                  1 tb Butter or margarine
  1 1/2 c  50/50 flour                         1 tb Dry milk
    1/2 c  Bread flour                         1 ts Salt
      2 tb Cracked wheat cereal              7/8 c  Water
      2 tb Wheat germ                     
 
  50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
   Put all ingredients, in the order given into the bread pan, select WHITE
  bread, and push Start.
   NOTE: Using 50/50 flour ensures that your whole wheat bread will be
  substantial, but not heavy. You'll love the crunchy texture and the nutty,
  whole grain taste of this bread.
   NOTE #2: For a less crunchy loaf, soak the cracked wheat in 1/4 cup
  boiling water for 5 minutes. Decrease the water in the recipe to 5/8 cup.
   Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary fiber; less
  than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13%
  calories from fat); 1 mg cholesterol, 284 sod; 111 potas; 21 cal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Many Grains Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -JEANNETTE NUTTER (SFBT34B)         2 tb Powdered buttermilk
  1 1/8 c  Water                               2 tb Sugar
    1/2 c  Whole wheat flour                   2 tb Honey
      2 c  Bread flour                         2 tb Margarine
    1/2 c  Quick oats                          2 pk Yeast
    3/4 c  7 grain cereal                      1 ts Salt
 
  I just dump it all in the pan. Set for light crust and white bread cycle.
  It turns out great every time. I don't know if it's got the right
  combinations or amounts but it tastes great and to us that's all that
  counts.  ROM: JEANNETTE NUTTER (SFBT34B) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Bacon Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -C HAROLD QUINN (FPHK52A)           3 tb Soft butter
      2 ts Yeast                           1 1/4 ts Salt
      5 ts Gluten                            1/2 c  Soft bacon bits*
  3 1/2 c  Wheat flour                     1 1/4 c  Very warm water + more if ne
    1/2 c  Honey                          
 
  * (don't use the crunchy kind) it looks too dry add a little more) This is
  the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't
  deserve any credit for this wonderful bread.
   Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo
  cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the crunchy
  bacon bits but I soaked them in warm water for about 30 minutes. Only had
  to add 2 Tbsp of water to the 1-1/4 cup. All that like this should thank
  CELESTE. FROM: C HAROLD QUINN (FPHK52A) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dill Parsley Bread
 Categories: Breadmaker, Breads
      Yield: 10 Servings
 
           -Heather Smith NPFN03A              1 ts Salt
      2 c  Flour                             1/2 ts Sugar
      3 tb Nonfat dry milk                   1/4 c  Olive oil
      1 tb Dry dill weed                   1 1/4 c  Water
      1 tb Dried parsley                       2 ts Yeast
 
  Put in bread maker in order given. Really nice toasted with lots of butter.
  near L.A.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chicken & Stuffing Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                        16 1/4 oz. package
      1 pk Yeast                                    Stove Top instant
    1/4 ts Ginger                                   Stuffing mix)
    1/4 ts Sugar                               1 tb Onion;dried/minced
  2 1/4 c  Better for Bread flour              1 ts Salt
    1/2 c  Wheat flour                       1/2 ts Poultry seasoning
      2 tb Gluten                            1/3 c  Celery;1/4" pieces/fresh
  1 1/4 c  Chicken Flavor M/w                1/4 c  Mushrooms;can/slices/drain
           Stuffing Mix (or 1/2                1    Egg
 
  Add all ingredients into the pan in the order listed. MB Select white bread
  and push "Start." DAK'S GAZZETTE...#2
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Maple Oatmeal
 Categories: Breadmaker
      Yield: 9 Servings
 
           -CHRISTINE ERICKSON MMVH58B         1 ts Salt
      1 pk Yeast                             1/3 c  Maple syrup
      1 c  Oats; quick cooking                 1 tb Oil
      3 c  Bread flour                     1 1/4 c  Plus 1 T warm water
 
  Put all the ingredients into the pan in the order listed; select white
  bread and push start. -----
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheddar & Bacon
 Categories: Breadmaker
      Yield: 9 Servings
 
           -CHRISTINE ERICKSON MMVH58B         1 tb Sugar
  2 1/2 ts Yeast                           1 1/3 tb Butter
      3 c  Bread flour                         1 c  Milk
    1/2 ts Salt                          

-------------------------ADD FOLLOWING 1ST KNEADING-------------------------
    2/3 c  Shredded cheddar cheese           2/3 c  Cooked, crumbled bacon
 
  Follow the directions in your B/M cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Panettone Bread  Welbilt (Machine)
 Categories: Breadmaker, Ethnic, Breads
      Yield: 10 Servings
 
           -Welbilt                            5 tb Sweet Butter
  2 1/2 ts Yeast                               1 pk Medium eggs
      2 c  Plus 1 tbbsp. Bread Flour         3/4 ts Vanilla Extract
    3/4 ts Salt                              1/2 c  Raisins soaked in rum/ water
      5 tb Sugar                               3 tb Candied Orange peel pieces
      3 tb Dry skim milk                     1/2 c  Chopped walnuts
    3/4 c  Okys 1 tbsp. Lukewarm Water    
 
  Put in order as above into machine
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Sourdough
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
           -JUDY GARNETT PJXG05A               2 ts Wheat germ
      2 ts Yeast                             1/2 ts Ginger
      2 c  Whole wheat bread flour             2 tb Olive oil
  1 1/3 c  Unbleached bread flour              1 tb Honey
      2 tb Buttermilk powder                 1/2 c  Whole wheat s/d starter (you
      2 tb Vital wheat gluten                  1 c  Water ; (i use bottled h20)
      2 tb Lecithin                          1/2    Margarine, room temp.
      2 ts Salt ;  lite                   
 
  I used the whole wheat starter and experimented with your whole wheat bread
  recipe in the DAK today. It turned out great. Basically, I just halved your
  recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
  I'm using whole wheat or rye flour, I can add more flour because it doesn't
  rise as much.  Also, whenever I use whole wheat, etc. I add vital wheat
  gluten and lecithin to aid elasticity and to help it rise. This is what I
  put in the DAK and the order I used: Turn the light/dark setting to 12
  o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)
  Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I
  usually add large pieces since they are kind of cut up by the B/M while
  knead ing. We can keep experimenting with this....let me know if you try it
  and what you add or subtract. Have you ever added raisins, oatmeal or any
  kind of seeds? The B/M gives me the lazy way out, and I wanted to see what
  it would do in it.  Thanks so much for taking precious time to post the
  recipe. P.S. I have some of the beer s/d starter to give you when we get
  together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.
  JUDY/NC PJXG05A
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Italian Raisin Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A               1 1/2 ts Rosemary;fresh/minced OR
      1 pk Yeast                             3/4 ts Crushed, dried rosemary
  2 3/4 c  Better for Bread flour              1    Egg;or 1/4 c Egg Beaters
      2 tb Sugar                               2 tb Olive oil
      1 ts Salt                                1 c  Very warm water
    1/3 c  Pignolia (pine) nuts              3/4 c  Golden raisins
 
  Place all ingredients (EXCEPT RAISINS) into the inner pan in the order
  listed, select white bread and push "Start." Add raisins when the Auto
  Bakery "beeps," 88 minutes into the cycle. (33 min.with DAK Turbo II) This
  exotically flavored high-rising raisin-nut bread uniquely "world class,"
  and definitely irresistible. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rice Bread
 Categories: Breadmaker, Breads, Rice
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON MMVH58B       1/2 ts Salt
  2 1/2 ts Yeast                           1 1/3 tb Butter
      3 c  Bread flour                         1 c  Water
    1/2 ts Sugar                               1 c  Cooked rice
 
  Note: any type of rice may be used for different flavors of bread, such as
  brown, wild, basmati, white, ect. Rice doubles in volumn when cooked. For
  example, cook 1/4 cup of rice grains in 1/2 cup water to obtain 1/2 cup
  cooked rice -- or just use leftover rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Onion Dill Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON MMVH58B       1/4 ts Baking soda
      1 pk Yeast                           1 1/2 ts Salt
  3 1/3 c  Flour                               1    Egg, unbeaten

-------------------------MIX TOGETHER; WARM AND ADD-------------------------
    1/4 c  Water                               3 tb Dried onion; minced
    3/4 c  Cottage Cheese                      2 tb Dill seed; whole
    3/4 c  Sour cream                      1 1/2 tb Butter
      3 tb Sugar                          
 
  In the order listed, place dry ingredients and egg into inner pan. Warm
  next set of ingredients, add them. Select white bread, and push "start".
  Lightly brush the top with a little melted butter at baking time if you
  wish.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Toffee Nut Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON (MMVH58         1 ts Butter Buds
      1 pk Yeast                               1 ts Instant coffee granules
  2 1/2 c  Bread flour                       3/4 c  Pecan halves or broken walnu
      1 c  Wheat flour                         1    Egg
    1/3 c  Brown sugar                         2 tb Butter or margarine
    1/4 c  Nonfat dry milk                 1 1/4 c  Warm water
      1 ts Salt                                1 ts Vanilla
 
  Add all ingredints in the order listed, select white bread and push start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: How To Use a Breadmaker
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           JUDY GARNETT pjxg05a           
 
   1. Try using Rapid Rise yeast and check the date on it when you buy it.
  Keep it in the refrigerator and always BRING IT TO ROOM TEMP.BEFORE USING
  IT. I have been using bulk yeast lately because it's more economical. I use
  2 1/2 level tsp.of the bulk yeast in lieu of a pkg of yeast. (This is for
  the 3 Cup DAK).
  
  2.Use BREAD flour instead of all- purpose flour. It has more gluten. If you
  are using "darker" flours such as rye, whole wheat etc., use at least 1 c.
  white BREAD flour along with the other flours, and try using 1 tsp. vital
  wheat gluten for each cup of flour called for in the recipe. At times, I
  also use a 1 tsp. lecitihin for each cup of flour. It helps the elasticity
  and rise of the bread. If you can't find either product, call all your
  local health food stores. Drug Stores often have lecithin near the
  vitamins.
   3.Check to see that all liquid ingreds. are not too hot or cold.--95 to
  110 degrees is about right. I use a very unscientific method for the warm
  water and milk. I run hot water from the tap and give it the "bath water
  for baby" test on the wrist. <G> Have your other ingreds. such as eggs and
  butter at ROOM temp. If the ingreds. are too hot or cold it may kill the
  yeast.
   4. The key to using the auto- breadmaker is to have the correct proportion
  of flour to liquid. After the dough has kneaded for a few minutes in the
  breadmaker, look in and see if there is ONE ball of dough which is
  incorporating most of the flour from the sides of the pan. While it's in
  its first knead (BEFORE it goes into the fermentation and touch the dough
  lightly. It should be in one soft ball. If your finger has sticky dough on
  it, add a Tablespoon of flour. Let it knead a minute and touch it again and
  check to see if it's still sticky. Keep adding a tablespoon at a time ONLY
  
  until it's no longer sticky, DON'T OVERDO IT. It should be a nice "soft"
  ball. If it just makes a slight indentation and doesn't look crusty, it's
  probably about right. If it feels too dry or is in two or more balls, OR if
  the BM seems to be laboring or is "walking", add a tablespoon at a time of
  WARM water. PLEASE DON'T ADD TOO MUCH LIQUID. If you add too much liquid in
  proportion to the flour, the dough may rise too much and overflow. (Your
  bread won't be done in the center either) 5.If you look in and see that the
  dough is threatening to rise up over the top of the bread pan, don't panic,
  poke it a few times with a toothpick, skewer, fork,etc. until it deflates.
  05/31 12:54 pm LOREL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 1:05 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  MM:BREADMAKER MEGA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cake Bread
 Categories: Breadmaker, Breads, Cakes
      Yield: 6 Servings
 
           CHRISTINE ERICKSON (MMVH58        1/3 ts Salt
      1 tb Yeast                           1 1/3 tb Butter
    2/3 c  Cake mix                        13/16 c  Water
  1 2/3 c  Flour                          
 
  Put the ingredients in according to the directions in your cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Ranch Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -BXNK19A                            1 pk Good Season Lite Ranch ****
      1 pk Yeast                               1 ts Dried herbs
      4 c  Flour plus 3 Tbl                    1 tb Olive oil
      1 tb Sugar                           1 1/2 c  Water
      1 ts Garlic salt                    
 
  Use Good Seasons Lite Ranch Salad Dressing Mix From: Wendy Russo
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Excellent Pizza Crust
 Categories: Breadmaker
      Yield: 1 Servings
 
           -WFFD27A                            2 tb Sugar
    3/4 c  Water                               1 tb Butter
      2 c  Bread flour                         1 tb Dry milk
      1 ts Salt                                1 ts Yeast
 
  Place ingredients in BM. Set to DOUGH cycle. Remove Dough. Sprinkle
  cornmeal on 12" nonstick pan. Place dough in center. Sprinkle a small
  amount of water on top. Cover with a towel. Let rise 25 minutes in a warm
  place. Preheat oven to 475. Push dough to the edge of the pan, covering
  entire pan. Top with sauce and goodies. Bake on bottom rack 11 to 13
  minutes. Make sure crust is completely done (dark) in center. Notes from
  Gaye: An okay recipe, but nothing to write home about.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Oatmeal Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -DTXT63A                            2 tb Sugar
  1 1/4 c  Water                               2 tb Molasses
  1 1/2 tb Oil                                 1 ts Salt
      1 c  Oatmeal, instant                1 1/2 tb Powdered milk
    1/4 c  Flour, whole wheat              1 1/2 ts Yeast
      2 c  Bread flour                       3/4 c  Raisins
 
  Put ingredients into BM in order listed and push start. That's it...
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Date & Nut
 Categories: Breadmaker
      Yield: 1 Servings
 
           -BVRF74B                          3/4 c  Whole wheat flour
      1 c  Water                           1 1/2 c  Bread flour
  1 1/2 tb Canola oil                      1 1/2 ts Yeast
      2 tb Honey                             1/2 c  Chopped dates
    1/2 ts Salt                              1/2 c  Chopped almonds
    3/4 c  Oats (I use quick oats)        
 
  The dates and almonds can be added at the beep, but I usually add them at
  the very beginning for better distribution. We like this spread with cream
  cheese, but it's also good just as it is! I always keep the machine open at
  the very beginning kneading and add flour by the tablespoon as is neaded
  until it's no longer sticky. Living in a high humidity climate sometimes I
  need to add quite a lot when I don't cut down the liquid. Guess I should be
  keeping an eye on the humidity before I begin baking! Thanks for your
  recipe.  We used to live near Lancaster. Rhonda
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Machine Pain De Mie
 Categories: Breadmaker, Ethnic
      Yield: 12 Servings
 
           -Sarah\CA (MPFP29B)                 1 ts Salt
      2 c  Bread flour                       1/3 c  Instant nonfat dry milk soli
  1 1/2 ts Yeast; more or less                 1 tb Unsalted butter
    1/2 c  Semolina flour                    7/8 c  (1c minus 2T) water
  1 1/2 tb Sugar                          
 
  Here's the recipe you requested. This makes one 1 lb loaf on the basic
  bread setting. 1. Place all the ingredients in the bread pan and process on
  the standard bread setting. 2. Remove bread from the pan and cool on a
  rack. Wrap in a plastic bag or foil to store. The author says that the
  addition of semolina flour seems to give the bread that close; even grain
  required for this type of bread. You can slice this bread as thin as you
  like; you can use it for canapes or fancy sandwiches; you can make melbas
  or croutons from it once it's 2 or 3 days old. Have fun! Sarah\CA
  Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran Nutri-Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -Dee Penrod FGGT98B                 2 tb Sugar
      1 pk (5/16-ounce yeast                   1 tb Dry milk
  1 1/2 c  Unbleached flour                    1 tb Margarine
    1/2 c  Bread flour                         1 ts Salt
    1/4 c  Oat flour                         7/8 c  Water
      1 tb Wheat germ                     
 
  A VERY NUTRITIOUS LOAF. SERVE TOASTED TO SAVOR DELICATE TASTE Put all
  ingredients in order given into the bread pan. Select WHITE bread and push
  Start. Makes 1 loaf, 8 slices. Each slice: 153 calories; 1 gm dietary
  fiber; less than 1 gm soluble fiber; 29 gm charbohydrates; 4 gm protein; 2
  gm fat (12% of calories from fat); 1 mg cholesterol; 268 mg sodium;
       74 mg potassium; 17 mg calcium.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Delicious Seed Bread
 Categories: Breadmaker, Breads
      Yield: 11 Servings
 
           -NPFN03A                          1/2 ts Salt
      2 c  Bread flour                     1 1/2 ts Honey
      3 tb Nonfat dry milk                 1 1/2 tb Oil
      1 tb Poppy seeds                         1 c  Ater
  1 1/2 tb Sesame seeds                        2 ts Yeast
      3 tb Sunflower seeds                
 
  Cook on either "regular" or "quick". Nice crunchy crust, lovely flavor.
  Reformatted By Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: My Seed Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -BETTIE COOPER (VGXB82A)          1/4 c  Unprocessed bran
      1 c  Bread flour                         1 tb Vinegar
    1/2 c  Pecans                            1/2 ts Salt
      1 c  Wheat flour                         1 tb Puritan oil
    1/4 c  Poppy seeds                         1 tb Sugar
    1/4 c  Rye flour                           2 tb Honey
  1 1/2 tb Caraway seeds                     1/4 c  Raisins
    1/4 c  Cornmeal                            1 c  Water
      1 tb Dry milk                        1 1/2 ts Dry yeast
 
  (Put ingredients into b/m according to your machine's instructions. I have
  the Panasonic; so the yeast goes into the yeast dispenser.) This made a
  beautiful dense loaf, with a sweet nutty flavor. We all loved it! Hope you
  all do, too! Bettie, DFW, TX FROM: BETTIE COOPER (VGXB82A) Reformatted by
  Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crusty Honey Whole Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -WAYNE GRIFFIN (GMGX42A)            2 ts Salt
      1    Pkg Rapid Rise Yeast              1/2 c  Milk
  1 3/4 c  Bread Flour                       1/2 c  Water
  1 1/4 c  Whole Wheat Flour                 1/4 c  Honey
    1/2 c  Wheat Bran                      1 1/2 tb Butter or Margerine
      4 ts Wheat Gluten                        2 tb Egg Substitute
 
  Place all ingredients; at room tewmperature, in B/M in order listed. Start
  machine and enjoy when finished.
   FROM: WAYNE GRIFFIN (GMGX42A) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dough Starter in Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -LYMAN EDDY (HKDS25A          

--------------------------------FOR ONE LOAF--------------------------------
      2 c  Starter                             3 tb Pwd milk..dry
      2 tb Sugar                               1 c  Warm water
  1 1/2 ts Salt                                2 tb Melted shortg or oil
      1 tb Dry yeast                       3 1/2 c  Etter for Bread flour.
 
  Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil
  or shortening. Mix well. Slowly add flour until dough pulls away from sides
  of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place
  in a well greased bread loaf pan and cover w/saran type wrap. Let rise in
  warm place till double. Bake @ 350 for 50 min.
   If you do not have enough STARTER to have 2 Cps for bread recipe, you can
  use just one C. STARTER and 2 T. dry yeast.
  
  NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing
  notation: I like the taste of the bread made as above, better than the
  other. // So much for that. When my starter is ready to use, I'm going to
  do the whole thing in my DAK and see what happens..I might really be roll
  ing in the dough... All it can do is devour me, and the West Coast..Ha!
  
  Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A)
  Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -(RTMX04A)                          2 tb Sugar
  1 1/2 ts Yeast                               2 tb Butter or margarine
  1 1/2 c  Wheat flour                     1 1/4 c  Warm water
  1 1/2 c  White bread flour                   1 tb Dry skim milk or Buttermilk
  1 1/2 ts Salt                           
 
  3/4 C rolled oats. Put dry ingred. in first; then liquid. Start machine.
  YUMMYPReformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m "Sour" Sourdough
 Categories: Breadmaker, Ethnic, Breads
      Yield: 1 Servings
 
           -Anna Ellis DTXT63A                 1 tb Melted margarine
  1 1/4 c  Sourdough starter                   2 tb Sugar
    1/2 c  Water                           1 1/2 ts Salt
      3 c  Bread flour                         2 ts Yeast
 
  This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the
  margarine and with some experimentation, came up with this technique: Put
  all ingredients in the B/M and set on the dough cycle. When the cycle is
  complete, leave the dough in the pan for 3 to 4 more hours. Remove dough
  and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30
  minutes minutes. Sprinkle corn meal on a board and shape dough into two
  cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover
  again with the damp towel and allow to rise for another two hours. At the
  end of two hours, refrigerate the dough, still covered, for at least 12
  hours (the longer the better). Take dough out of the refer, sprinkle with
  water, and let it sit out for 4 hours. Sprinkle again with water then bake
  at 375 for 30 minutes or until brown and crusty.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rum/raisin Bread
 Categories: Breadmaker, Fruits, Breads
      Yield: 16 Servings
 
           -BETTIE COOPER (VGXB82A)        1 1/2 ts Rum flavoring
  2 1/2 c  Bread flour                         3 tb Sugar
      1 ts Soda                                1 tb Vinegar and water to make 1
      1 ts Salt                                2 tb Dry milk
    1/4 c  Finely chopped pecans (or ot    1 1/2 ts Canola oil
    1/2 c  Raisins                         1 1/2 ts Yeast
 
  Put vinegar and water in 2 cup measuring cup. Add dry milk and sugar and
  stir until dissolved. Put bread flour; soda, salt, and all other
  ingredients into bread pan of bread machine. Add wet and dry ingredients
  according to YOUR breadmaker's directions. In my Panasonic, the wet ingr.
  go in last, and the yeast goes into the yeast dispenser. I baked this
  rum/raisin bread on Rapid and it came out just beautifully! My b'maker
  bakes a little hot, so I took it out about 12 min. before the end of the
  baking cycle. Hope you all try it and let me know what you think! Bettie
  DFW TX 01/19 11:53 pm cst FROM: BETTIE COOPER (VGXB82A) Reformatted by
  Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Brown Breakfast Bread
 Categories: Breadmaker, Quick meals, Breads
      Yield: 16 Servings
 
           -BRUCE MCMANUS (TTGP71A)            1 ds Salt
  1 3/4 c  Whole wheat flour                   1 c  Milk
      1 ts Baking soda                       1/4 c  Plus 1 tablespoon honey
      1 ts Ground ginger                     1/4 c  Molasses
      1 ts Ground cinnamon                   1/2 c  Raisins
      1 ts Allspice                            1 tb Orange marmalade
 
   Put all ingredients in order listed; select Sweet Bread>> and push start.
  SPECIAL NOTE: This is not a yeast bread and does not rise very high. The
  center of this may remain doughy but rest is good. You can also reduce to 1
  1/2 flour, 3T honey,3T molasses, 6 T raisins, 2 T marmalade, 3/4 cup milk.
  Spices remain same. It makes a smaller loaf but will be fully cooked. As I
  said I haven't  tried this but in writing this for you the old glands began
  salivating and I guess I will. Probably the variation. Then I think I will
  use yeast and gluten and see what happens. As you have been dealing with
  DAK for at least the >>> three years you have had your machine you know
  that he gets carried away with each of his new "finds". I thought he was
  going to keep this newsletter going for us but maybe other things have his
  attention right now. I would think you could FROM: BRUCE MCMANUS (TTGP71A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chedder Onion Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON (MMVH58   

-------------------------MIX IN PAN OUTSIDE MACHINE-------------------------
      8 oz Water, warm                         1 pk Lipton Onion Soup mix

---------------------------------IN MACHINE---------------------------------
      3 c  Bread flour                         1 tb Lecithin granules
      2 ts Salt                                4 ts Yeast
      3 tb Sugar                               3 oz Sharp chedder,shredded 1/5 c
 
  Add ingredients acording to the directions in your BM cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Peaches 'n Cream Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -Dee Penrod FGGT98B               1/8 ts Baking soda
      1 pk Yeast                             1/3 c  Chopped dried peaches
  2 1/2 c  Bread flour                         1 c  Sliced,canned peaches in
    1/2 c  Wheat flour                              -Lite syrup (drained)
      1 tb Gluten                            1/3 c  Sour cream
    1/4 c  Brown sugar, packed                 1 ts Vanilla
      1 ts Salt                                1 tb Margarine
    1/4 ts Cinnamon                          1/3 c  Peach juice warmed
    1/4 ts Nutmeg                         
 
  Use ingredients at room temperature. Add all ingredients into the pan in
  the order listed. Select sweet bread and push Start. NOTE: Be sure to use
  peaches canned in light syrup. NOTE: If dough is too dry, add another TBS
  of peach juice after 5 minutes of kneading.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cream of Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON (MMVH58     2 1/2 ts Salt
  2 1/2 ts Yeast                           2 2/3 tb Sugar
  1 1/3 c  Cream of wheat*                 1 1/2    Egg
  2 2/3 c  Bread flour                         5 tb Butter
      2 tb Gluten, optional                1 1/3 c  Water
 
  *uncooked
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rosemary-Raisin Bread
 Categories: Breadmaker, Fruits, Breads
      Yield: 16 Servings
 
           -SHARON HALL (FNXB91A)          2 1/2 tb Extra virgin olive oil
      1 pk Active dry yeast                    2 tb Lecithin
      3 c  Unbleached bread flour            3/4 c  Warm milk
      1 ts Salt                                1    Whole egg
  1 1/2 ts Rosemary leaves                     1    Egg white
      3 tb Sugar                             1/2 c  Raisins
 
  I adapted this from the Sunset Italian cookbook. It came out just fine in
  the DAK. The original recipe calls for more olive oil (1/4 C) if you are
  not watching fats, I bet it is wonderful that way.Cook on white bread
  setting. I added raisins when around to it--I think it was at the start of
  the second knead. Makes good sandwich bread or toast. FROM: SHARON HALL
  (FNXB91A) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Beer Sourdough Starter
 Categories: Breadmaker, Breads, Quick meals
      Yield: 1 Servings
 
           -KYLLIKKI FULLER (BHHJ17B)      1 1/4 c  Flour
      1    Beer; flat                     
 
  Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to
  separate into creamy thick bottom and thin liquid top is ready to use in
  any sourdough recipe. I do have a good sour bread recipe if anyone needs it
  reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B)
  Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Irish Soda Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 12 Servings
 
           -BETTIE COOPER VGXB82A            1/2 c  Raisins
  1 1/8 c  Bread flour                         1 ts Baking soda
  1 1/8 c  Whole wheat flour                   1 c  Buttermilk
      1 ts Salt                                2 tb Caraway seeds
      1 tb Butter                          1 1/2 ts Yeast
 
  The only difference besides the whole wheat flour, is that this recipe has
  no sugar at all...wonder why!? My Panasonic machine has a setting for
  making  Whole Wheat Bread and this recipe is for making the Whole Wheat
  Irish Soda Bread that I tried yesterday.  It was a big hit!! BETTIE COOPER
  (VGXB82A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Our Favorite Italian Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Posted by Gaye Levy DTXT63A              From Donna German #1

---------------------------------SMALL LOAF---------------------------------
    1/2 c  Water                           1 1/2 c  Bread flour
    2/3 ts Salt                                1 ts Yeast
    1/2 ts Sugar                         

--------------------------------MEDIUM LOAF--------------------------------
    2/3 c  Water                               2 c  Bread flour
    3/4 ts Salt                            1 1/2 ts Yeast
    2/3 ts Sugar                         

---------------------------------LARGE LOAF---------------------------------
      1 c  Water                               3 c  Bread flour
  1 1/4 ts Salt                            2 1/2 ts Yeast
      1 ts Sugar                          
 
  This is by far our favorite dinner bread. It is closer to genuine "french"
  breaf than any other recipe we have tried so maybe it is really Italian
  bread that we like so much !! From Donna German CB #1.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Whole Wheat
 Categories: Breadmaker
      Yield: 12 Servings
 
           -HANS HANSEN (GDCM85A)              2 tb Molasses;
    3/4 c  Instant oatmeal;                1 1/2 ts Salt; 1
    1/4 c  Whole wheat flour;                1/2 tb Powdered milk;
      2 c  Bread flour                     1 1/2 ts Yeast;
      2 tb Sugar;                          1 1/4 c  Water
 
  put oatmeal in first on top of 1 3/16 C of water to let soak a few minutes
  longer.  Let b/m do its thing; have made +/- 20 loaves of this recipe,
  never a bad one. -HRH- FROM: HANS HANSEN (GDCM85A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m English Muffin Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 1 Servings
 
           -XHMM69A                            2 ts Salt
      1 pk Yeast                             7/8 c  Warm milk
      1 ts Sugar                             1/4 ts Baking soda dissolved
  2 1/2 c  Flour                                    In 1 t warm water.
    1/2 c  Warm water                     
 
  This is in a DAK bread machine. and is my basic R and I modify it with
  cinnamon and what ever. Good luck. 09/23 15:58 XHMM69A
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m Cake Bread
 Categories: Breadmaker, Breads, Cakes
      Yield: 15 Servings
 
           -ALISON SCHIFF (NXCJ10A)          1/2 pk Yellow cake mix (about 1 cup
           -BECKEY O'DAY                   2 1/2 c  Bread flour
      1 pk Rapid rise yeast                    2 tb Butter
    1/2 ts Salt                            1 1/4 c  Very warm water
 
  Some people use the Jiffy mix.  I've also used this mix, and last time, I
  used the Duncan Hines yellow cake mix. I liked it just a bit more than the
  Cakebread with Jiffy.  I simply stored the leftover mix for my next loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rye Bread with Onions and Caraway
 Categories: Breadmaker, Ethnic, Breads
      Yield: 1 Servings
 
           -BETTIE COOPER  (VGXB82A)           1 tb Butter
      2 c  Bread flour                       1/4 c  Onions; chopped
    1/2 c  Rye flour                       1 1/2 ts Caraway seeds
      2 tb Sugar                             3/4 c  Water
      1 tb Dry milk                            1 ts Yeast
      1 ts Salt                           
 
  I will probably add more of the caraway seeds.   We enjoy the taste. The
  Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM: BETTIE
  COOPER (VGXB82A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Caraway Crunches
 Categories: Breadmaker, Appetizers, Quick meals
      Yield: 12 Servings
 
           -DIANA  LEWIS (VGWN37A)             1 tb Sugar
      2 c  Starter                             3 c  White flour
      1 tb Butter; melted                           -Glaze
    1/2 c  Milk                                2    Egg; beaten
      1 ts Salt                                2 tb Caraway seeds
 
  melt butter over moderate heat add the milk and warm add the sugar and salt
  stir till dissolved. Add this to the starter and mix well. Add flour 1 cup
  at a time till to stiff to knead then turn out and knead in remaining
  flour. Divide dough in half and roll each ball into a 12 by 18 inch
  rectangle cut the rectangles in half the long way then cut each half into
  squares then into triangles. Brush with egg and sprinkle with seeds, roll
  up the triangles from the long side and place on greased cookie sheet. Let
  rise 30 to 60 minutes and bake at 375 for 20 minutes. FROM: DIANA LEWIS
  (VGWN37A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheese Buns (Bulemas "Falsos" for Shelly)
 Categories: Breadmaker, Ethnic, Appetizers
      Yield: 12 Servings
 
           -Gaye Levy                    

-----------------------------------DOUGH-----------------------------------
      1 c  Water                               3 c  Bread flour
  1 1/4 ts Salt                            2 1/2 ts Yeast
      1 ts Sugar                         

----------------------------------FILLING----------------------------------
    1/3 c  Feta Cheese; grated               1/3 c  Parmesan or Romano Cheese

------------------------------------MISC------------------------------------
      1 oz Vegetable oil; approx          
 
  Grate all cheeses. (You may use parmesan or romano cheese or a mixture of
  both. Amounts are approximate.) Place some of the parmesan/romano cheese in
  a small bowl. Mix the remaining cheeses together. Make the dough using the
  "dough" cycle of the Breadmaker. When done; take the dough out of the pan
  and squeeze out gasses. Make 12 balls of dough and place temporarily in a
  baking pan that is lined with vegetable oil. One at a time, take each ball
  and spread or roll (rolling pin is fine) into a six or seven inch circle.
  Place a generous strip of the cheese mixture along one side and roll up
  like a log. Gently make a coil out of each log. If necessary, seal the end
  with a little water. Dip the top in some additional parmesan on an
  ungreased cookie sheet. Repeat until all of the balls look like cute little
  buns, then bake at 350 for 35 to 40 minutes or until lightly browned. This
  recipe was adapted for the breadmaker from Mom's recipe for Spinach
  Bulemas. I leave out the spinach because my husband, Shelly, HATES spinach!
  As a part of our Sephardic (Jewish) family tradition, Bulemas and hard
  boiled eggs are served before the main meal on holidays and after returning
  from synagogue on Saturdays.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Double Dill Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           Dee Penrod                               Lightly
      1 pk Baking yeast                        2    Teasp minced fresh dill weed
    1/4 c  Warm, not hot, water                1    Teaspoon dried onion flakes
      1 c  Lowfat cottage cheese             1/2    Teaspoon salt
           (small curd)                      1/2    Teaspoon baking powder
      1    Tablespoon sugar                    2    Whole, smilin' egg whites
      1    Tablespoon reduced-calorie          2    To 2-1/4 cups whole wheat
           Margarine                                Flour
      1    Teaspoon dill seed, crushed    
 
  Dissolve yeast in warm water.  Heat cottage cheese until lukewarm. Remove
  from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites,
  and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a
  1-1/2 quart casserole dish with vegetable coating spray. Turn dough into
  casserole dish and allow to rise in a warm place for 30 to 40 minutes.
  (Should double in size.)  Bake at 350~ for 40 to 45 minutes. Serve warm.
  YIELD:  16 slices (1 slice per serving) Calories 82.40/ Protein 20%/
  Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat
  0.3
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m Herb Rolls
 Categories: Breadmaker
      Yield: 12 Servings
 
           -(GNJX21A)                        3/4 ts Dried tarragon
      4 tb Butter or margarine                 1 c  Water
      3 tb Finely chopped onion                3 c  All-purpose flour
      1    Clove garlic; lg minced             1 ts Salt
    3/4 ts Dried oregano                   1 1/2 ts Sugar
    3/4 ts Dried basil                     1 1/2 ts Red Star yeast
 
  In a small skillet, melt the butter.  Add the onion, garlic, and herbs.
  Saute over medium heat until the onion is soft, about 5 min. Cool to room
  temperature. Place all ingredients in the bread pan (including the cooled
  onion mixture), select Dough setting, press Start. When dough has risen
  long enough, machine will beep. Turn off bread machine, remove bread pan,
  and turn out dough onto a floured countertop or cutting board. Gently roll
  and stretch dough into a 24-inch rope. For 1 1/2 lb: With a sharp knife,
  divide dough into 18 pieces. Roll into balls and place in a greased muffin
  tin(s), 9" x 13" pan or on a greased cookie sheet. Cover and let rise in a
  warm place for 30 - 45 min until doubled. Bake in 400~ oven 12- 15 min
  until golden. Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Freezing Dough
 Categories: Breadmaker
      Yield: 1 Servings
 
           See Below                      
 
  I make brown and serve rolls all the time just let rise and bake 20 minutes
  at 250 DO NOT brown rolls let cool they will be slightly tacky on top take
  out of pan let cool compeletly on a rack they will keep up to 7 days in the
  fridge and 3 months in the freezer. wrap in foil put in plastic bag. to
  bake let thaw at room temp then bake for 8 minutes at 350 till golden
  brown. This is a great way to make stuuf ahead when having Easter,
  Thanksgiving or Christmas or any other large dinner. I made cinnamon rolls
  the other day and just let the machine (DAK TurboII) do the manual cycle
  and when done I rolled them out and sliced them as usual and put them into
  9" pie pans. I froze them without letting them rise any further. Before I
  went to bed one night I took a pan out of the freezer and put on the
  counter. When I got up the next morning I popped them in the oven. They
  were just as good as if I had done it the normal way. I would think dinner
  rolls would work the same if you had time to let them thaw. The other reply
  about making them into "brown and serve" rolls sounds good, too.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Crusty Cuban
 Categories: Breadmaker, Ethnic
      Yield: 1 Servings
 
           -BARBARA CHAIN   (RNRM97A)          3 c  Bread flour
           -DONNA GERMAN.                      1 ts Salt
  1 1/8 c  -water                              1 tb Yeast; scant tab
 
  and you quick cycle this is very crust and my family loves this bread. good
  luck barb from sunnyvale, ca. Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gingery Carrot Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -FHMN87A                            2 tb Cashews
  1 1/4 c  Water                           1 1/4 ts Freshly grated ginger root
      1 pk Yeast                           1 1/4 ts Salt
  3 1/2 c  Whole wheat flour               1 1/4 c  Grated carrots
 
  Put in the bread machine in the manufacturers specified order. Let the
  machine do its magic on white bread cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Finnish Rye
 Categories: Breadmaker
      Yield: 1 Servings
 
           -FHMN87A                        1 1/2 ts Salt
  1 1/2 c  Water                           1 1/2 tb Oil
      1 pk Yeast                               2 ts Sugar or honey
  2 1/4 c  Whole whear bread flour         1 1/2 c  Rye flour
 
  Place all ingredients into the breadmaker as the manufacturerstates. Use
  the white bread cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Beer Rye Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -FHMN87A                        1 1/2 ts Salt
      1 pk Dry yeast                       1 1/2 tb Vegetable oil
  2 1/4 c  Whole wheat flour               1 1/2 tb Oat flour
  1 1/4 c  Stale beer                      1 1/2 c  Rye flour
 
  Place all ingredient into the breadmaker. Process on the white bread cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Cinnamon Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON (MMVH58         1 ts Grated orange peel
  2 1/2 ts Yeast                               2 ts Cinnamon
      3 c  Bread flour                         2 tb Butter
      2 ts Sugar                               1 c  Orange juice
    3/4 ts Salt                           
 
  Add the directions according to the cookbook directions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinco De Mayo Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 1 Servings
 
           PAM GONZALEZ   (GFNS81B)          2/3 c  Corn meal
    2/3 c  Water                             1/3 c  Creamed corn
      2 c  White bread flour                   2 tb Green chilies; (canned; dice
      2 ts Sugar                               1 ts Jalapeno peppers; (canned; d
    1/2 ts Salt                                1 ts Dried cilantro
      2 ts Olive oil                           2 ts Yeast
 
  This is from Electric Bread.  I'm putting the ingreds for what they call a
  "regular loaf" because the "large loaf" could've been used for special
  effects for a volcanic eruption. My sister and I are drooling over the idea
  of serving this with chili at a football party this fall. Would also be
  great cut into triangles (which is how I cut my bread when I don't want to
  plop a big square slice >>> down for somebody); toasted, then run under the
  broiler with cheddar cheese on it. YUMMM. Make sure to drain chilies and
  peppers well; don't get juice in eyes; I didn't bother to chop since they
  were decimated by the kneading anyway... Adios! 07/16 04:58 pm EDT
    Pam in Atlanta,GA Re-Formatted by Elaine Radis; 3/92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Bread Recipe (100%)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -Judy Castleman VTJS99B           3/8 c  Wheat gluten
  1 1/2 c  Water                               3 tb Honey
      3 c  Wheat flour                         2 ts Salt (heaping)
           -100% stone ground whole            4 ts Dry yeast
 
  Setting: Bread (not rapid mix) 1. Premix in a bowl whole wheat flour,
  gluten and salt. 2. Pour lukewarm water (110 degrees F.) into bread pan. 3.
  Sprinkle the yeast over the water in the bread pan. 4. Add honey to water
  and spread around with spatula. 5. Add premix to bread pan. 6. Turn the
  flour in each corner one time with a spatula. 7. Put bread pan into your
  bread machine. 8. Select Bread from the menu 9. Select color of bread you
  want ...light or dark
       After that push the start button and lock. That's it. Hope this has
  helped some......   Now I'm off & out to the health food store to get that
  gluten. From: Judy Castleman VTJS99B Reformatted by: CLM, HCPM52C
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourest Sourdough
 Categories: Breadmaker
      Yield: 1 Servings
 
           -Gaye Levy ** DTXT63A               1 tb Olive oil
           -Revised on 9/17/92                 2 tb Sugar
  1 1/4 c  Sourdough starter                   1 ts Salt
    1/2 c  Water                               2 ts Yeast
      3 c  Bread flour                    
 
  Set starter out on counter and bring to room temperature. Feed as you
  normally do and allow to become foamy and active. This will take 8 to 12
  hours.
  
  Put all ingredients in the B/M and set on the dough cycle. When the cycle
  is complete, remove dough and squeeze out gases. Cover with a damp towel
  and let it rest for 20 or 30 minutes. (This rest period makes the dough
  more pliable.)
  
  Sprinkle corn meal on a board and shape dough into two cylindrical loaves.
  Place loaves on a cornmeal covered baking sheet or in a special "baguette
  pan" that can be purchased at a kitchen store. Cover again with the damp
  towel and put in the refer for 12 to 24 hours. Take dough out of the refer,
  sprinkle with water, and let it sit out until the loaves are fully risen.
  (They will usually rise a little in the refer, too.)
  
  Spray again with water then bake at 375 for 30 minutes or until brown and
  crusty. If you want a really crusty bread, spray the loaf with water every
  five minutes while baking. This harder to describe than it is to do ... and
  the results are worth it!
  
  PLEASE NOTE: Depending on the temperature, humidity, and the whim of the
  starter, the bread will vary from batch to batch. Sometimes it is very sour
  and dense while other times it is mildly sour and fluffy inside. Each batch
  is unique...but it is always good. I found that using the special pan
  helped the baguettes keep their shape. The pan is well worth the fifteen
  bucks. You can also vary the flavor of the bread by using more or less
  sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another
  variation is to use flat beer instead of water in either the recipe or when
  feeding the starter.  (Be sure to separate your starter into two batches
  first so that you do not contaminate the orignal pot.)
  
  Everytime I share this recipe, I get notes saying this is the beat
  sourdough ever! 05/31 08:59 pm LORELI Loafing and Laughing in Ocala, FL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 9:21 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  MM:BREADMAKER MEGA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: B/m Sourdough
 Categories: Breadmaker
      Yield: 1 Servings
 
           - Arthur Small XHMM69A         
 
   Simple Sourdough Bread
  
   3 C flour 1 t salt 1 t sugar 1/2 C Sourdough Starter
        1 c  water
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sesame Seed Yogurt Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -JFBV53A                        1 1/2 tb Butter
  3 1/3 c  Bread flour                       3/4 c  Water
  1 1/2 tb Dry milk                          3/4 c  Yogurt
      2 tb Sugar                               3 tb Sesame Seeds
  1 1/2 ts Salt                                2 ts Yeast
 
  From the Panasonic Breadmaker's cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Catskill Mountain French
 Categories: Ethnic, Breadmaker
      Yield: 1 Servings
 
           -DONNA CELIERO                      2 ts Salt
      7 oz Warm water                          1 tb Butter/margarine
      3 c  Bread flour                         2 ts Red star yeast
      2 ts Sugar                               2 tb Sesame seeds
 
  The flour is an almost 3 cups -- go light on the measuring and watch the
  dough ball. Use the crispy (french) mode.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Dill Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -JUDY GARNETT   (PJXG05A)                -or one egg - AT ROOM TEMP.
      1 pk Yeast; - or 2 1/2 tsp.            1/4 c  -water
      2 c  Whole wheat bread flour           3/4 c  Non-fat Cottage Cheese
  1 1/3 c  White bread flour                 3/4 c  Plain Non-Fat Yogurt
      1 tb Gluten                              3 tb Sugar
      1 tb Lecithin granules                   3 tb Onion; minced dried
    1/4 ts Baking soda                         2 tb Whole dill SEED
  1 1/2 ts Salt; - (I use Light Salt)      1 1/2 tb Olive oil; - or butter
    1/2    Ctn  eggbeaters ;-             
 
  Warm together the water; cottage cheese, yogurt, sugar, onion, dill seed
  and oil in microwave for about 30 seconds or until warm to the touch (about
  110 deg). Set aside. Place all other ingredients above into the bread pan
  in order listed. Add warmed ingredients. Select white bread setting (other
  brands of B/M's may have a whole wheat setting), but the white bread
  setting works on the DAK. Set light/dark setting on side of B/M to 11
  o'clock. Press Start. Open lid after dough has kneaded about 2 mins. Press
  dough lightly with fingertip. If wet, sticky dough adheres to your
  fingertip OR dough is not forming into one soft ball (NO sticky dough on
  bottom of pan), add 1 Tablespoon or more flour until dough is just slightly
  tacky and makes one soft ball of dough. Judy Garnett --- Hope this does
  well for you. I use my elec. knife to slice the bread top to bottom down
  the center first. Then place the two cut sides down and slice them thin.
  This makes a great sandwich bread or is good toasted with a little diet
  margarine spread.  Best regards, Judy Garnett 11/07 11:18 am JUDY/NC
  PJXG05A Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Bagel Bread
 Categories: Breadmaker, Ethnic, Breads
      Yield: 12 Servings
 
           -ANN SULLIVAN   (VGCT49A)           3 c  Whole wheat flour
           -1 1/2 lb loaf                      2 ts Salt
  1 1/2 ts Active dry yeast                    3 tb Honey
  1 1/2 ts Gluten                              1 c  -warm water

----------------------------NUTRITIONAL ANALYSIS----------------------------
   1437    *Total calories                  4269    *Total sodium
     54    *Total protein                     45    *Total fibre
      7    *Total fat                          4    *Caloris from fat
      1    *Total saturated fat              313    *Total carbohydrates
           *Total cholesterol             
 
  If you don't like making bagels but want the texture of bagels with the
  low-fat nutritional benefits; try this bread. It tastes like a bagel and is
  especially good sliced and toasted.
  
  There is one note for the Panasonic/National machines and that is to use 3
  tsp yeast for 1 1/2 lb loaf.  I believe that this is for the older
  Panasonics as I do remember Linda Rehberg saying that the newer models came
  out after their book was published and that the yeast amounts in her book
  were not for the newer Panasonics. Upon re-reading I found I missed one
  thing. I did add a few more tsps of water as the dough ball was not forming
  to my liking.  Let me know if you make this and how you like it.
  
  Great Bread Machine Recipes Norman A. Garrett
  
  Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Hamburger and Hot Dog Buns
 Categories: Breadmaker
      Yield: 12 Servings
 
           -BREAD MACHINE MAGIC                2 c  All purpose flour; AND
           -LINDA CALDWELL   (KKPD13B)         1 c  Whole wheat flour
      1 c  -water                            3/4 ts Salt
           -(for Welblt/Dak add              1/4 c  Shortening
      2 tb -more water)                      1/4 c  Sugar
      1    Egg                                 1 pk Yeast
 
  Place all ingredients in bread pan; select Dough setting and press Start.
  When dough has risen long enough, the machine will beep. Turn off bread
  machine, remove bread pan, and turn out dough onto a floured countertop or
  cutting board. Gently roll and shape the dough into a 12 inch rope. With a
  sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for
  hot dog buns. Grease a baking sheet. Roll pieces of dough into balls and
  flatten for hamburger buns or shape into 6-inch rolls for hot dog buns.
  Place on prepared> baking sheet. Cover and let rise in warm oven 10 to 15
  mintes until almost doubled. (Hint:To warm oven slightly, turn oven on Warm
  setting for 2 minutes, then turn it off and place covered dough in oven to
  rise. Remove sheet fromn oven to preheat.) Preheat oven to 400 F.Bake 12 to
  15 minutes until golden brown. Remove from oven and cool on racks. When
  ready to use split buns in half horizontally.These will keep in a plastic
  bag in the freezer for 3 to 4 weeks. This is the 1 1/2 # size recipe from
  BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway: LINDA IN BIRMINGHAM
  10/27 09:24 pm Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: High Protein Diet/cornell Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -Joyce Burton, PDPP83A        

--------------------------------MEDIUM LOAF--------------------------------
  1 1/3 c  -Water                            1/3 c  Soy flour
  1 1/3 tb Vegetable oil                   1 1/3 c  Whole wheat flour
      4 ts Honey                           1 2/3 c  Bread flour
      1 ts -Salt                             1/3 c  Nonfat dry milk
      8 ts Wheat germ                          2 ts Yeast
 
   Much better than the store bought diet breads which use "sawdust fiber" as
  filler.  This is a tasty, dense loaf. Makes good sandwiches. The recipe is
  based on a formula devised for superior nutrition in bread by faculty at
  Cornell University.  Wheat germ, soy flour and nonfat dry milk are added to
  each cup of flour in the Cornell Formula, this recipe makes it easier.
   Source:  "The Bread Machine Cookbook," by Donna Rathmell German.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pecan Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PHILLIP BOWER   (FHMN87A)          1 ts Salt
      1 pk Yeast                               1 tb Corn oil
  3 1/4 c  Whole wheat flour                   1 c  Toasted chopped pecans
  1 1/2 c  Milk                           
 
  Place ingredients in breadmaker. Process on white bread cycle. Any nut can
  be substituted for pecans.
   They don't really need to be chopped before placing in the breadmaker.
  Sometimes I need to add extra flour to this recipe. As always oat flour is
  a fine preservative and your bread will keep longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Seasoning for Breadmaker Pretzels
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Michael Hatala   RJHP21A         3/4 c  Vegetable oil
      1 pk Hidden Valley Ranch Honey       1 1/2 ts Onion powder
           -Dijon Mustard dressing        
 
  Combine all ingredients and mix well.  Brush mixture on soft pretzels just
  before baking.
  
  See Pretzels for the Breadmaker recipe.
  
  This mixture is also "Fantastic" on homemade bread sticks.
  
  Another variation is to brush mixture on regular hard pretzels and bake for
  1 hour at 250 degrees F.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Garlic Cheese Rolls
 Categories: Breadmaker
      Yield: 18 Servings
 
           -XSPC52B                      

-----------------------------------ROLLS-----------------------------------
      2 ts -Yeast                          1 1/2 ts -Salt
      3 c  Flour, All Purpose              1 1/2 tb Butter or Margarine
      3 tb Sugar                               1 c  -Water
      2 tb Nonfat Dry Milk               

----------------------------------TOPPING----------------------------------
    1/4 c  Butter; melted                      4 tb Parmesan; grated
      1 cl Garlic; crushed                
 
  Ingredients above are for a 1.5 pound loaf pan, although since these rolls
  are made on the dough cycle, I find that I can put the 1.5 pound amount of
  ingredients in the 1 pound machine with no problem since it's not going to
  bake.  1 pound ingredients are listed below. Place roll ingredients into
  bread machine on dough setting and press start. When dough is finished,
  remove from machine. Turn out dough onto a floured countertop or cutting
  board.  Gently roll and stretch dough into a 24 inch rope.
  
  Greast an 8-inch pie pan.
  
  With a sharp knife, divide dough into 18-24 pieces. Shape into balls and
  place into pie pan. In a small bowl, combine butter and garlic. Pour over
  rolls. Sprinkle with parmesan cheese. Cover and let rise in warm oven 30-45
  minutes until doubled. Remove rolls from oven. Preheat oven to 375 degrees.
  Put rolls in oven, bake for 10-15 minutes until golden on top. Remove from
  oven, cut apart and spread with butter to get "yummies" in your tummies!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Southern Corn Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -RHONDA CHAMBERLAIN BVRF74B       3/4 c  Cheddar cheese;
      1 c  Buttermilk                               -grated sharp
      2 c  Bread flour                         1 ts Salt
    1/2 c  Conrnbread mix; Jiffy               1 tb Sugar
      1 ts Pimento; chopped                    1 ts Dry yeast
      4 dr Tabasco                           1/2 c  Corn; canned
 
  Add ingredients according to the directions on your Bread maker FROM:
  RHONDA CHAMBERLAIN   (BVRF74B) Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Four Herb Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -CELESTE BEATIE   (TFDX72B)              -(dried crumbled leaves)
      2 ts Yeast                               1 ts Basil;
  1 1/2 tb Sugar                                    -(Dried crumbled leaves)
      2 tb Powdered buttermilk               1/2 ts Thyme; (ground)
      3 c  Better for Bread Flour              2 ts Dill weed; (dried)
           -(it does make a diff.)             2 tb Butter; softened
      1 ts Salt                                1 c  -warm water.
  1 1/2 ts Majoram;                       
 
  This recipe works well in the large size loaf machines. I have a Dak R2D2
  machine. If you don't have the herbs called for, you can substitute
  whatever herbs you like. Put all the ingredients in, in the order listed
  (if using a dak), or in the order your machine likes. Select the white
  bread setting and a medium crust setting. Depending on your climate you may
  need to add a TBS more of water. I usually use Gluten, but when I first
  made this WITH gluten it exploded over the top of the pan and onto the
  dome. So I dont put gluten in the recipe. I think it has something to do
  with the B for B flour. I seem to use less gluten in the breads when I am
  using that flour. Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Catskill Mountain Jalapeno French Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -DONNA CELEIRO   (DGSK75A)               -("Better for Bread")
      7 oz Water                               2 ts Salt
      1 tb Butter/margarine                    2 ts Sugar
    1/2 c  Jalapeno cheese; shredded           2 tb Sesame seeds; or more
    1/4 c  Jalapeno peppers; chopped           2 ts Active dry yeast
  2 1/4 c  Bread flour                              -(Red Star is best)
 
  I use "El Rio Jalapeno strips" for this bread.
  
  Use French/crusty mode; otherwise; standard/white bread mode.
  
  Hope you enjoy it. Remember that you were warned when your mouth starts
  yelling "Fire!" <BG> Donna....Catskill Mtns, NYS 11/03 01:02 am Formatted
  by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dried Fruit Bread
 Categories: Breadmaker, Fruits, Breads
      Yield: 1 Servings
 
           -MARLENE SINYARD   (HFWK05A)        1 tb Dry milk solids
  1 1/8 c  Water                               1 ts Salt
      1 tb Butter; or margarine                1 ts Cinnamon
  2 1/4 c  Bread flour                     1 1/4 ts Yeast
      2 tb Sugar                               1 c  Mixed dried fruit bits
 
  Again, add fruit as for raisin bread. Maybe I liked this bread because I
  first plumped my fruit in RUM! Well, Why not? It worked for me! If you use
  the rum (or any liqour) it has a nice Holiday flare. Hey, why don't we work
  on a Margarita Bread? Getting Frisky in Jax,Fla......Marlene Formatted by
  Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpernickek
 Categories: Breadmaker, Ethnic
      Yield: 16 Servings
 
           -JEFF ENGLE   (NTPM20B)         1 1/2 tb Dry milk; or dry buttermilk
      1 c  Corn Meal; (Mixed Fine          1 1/2 ts Brotgewurtz; (a German
           -& Course)                               -mixture of anis; fennel;
      1 c  Rye                                      -and corriander - either
      1 c  Whole Wheat                              -whole seed or ground)
      3 ts Bran                            1 1/2 ts Yeast
  1 1/2 ts Salt                            1 1/2 tb Olive Oil
  1 1/8 c  Water                               1 tb Instant Coffee
      3 tb Molasses; honey; or sugar           1 tb Cocoa
 
  This gives a dark bread; fairly moist, with lots of texture.
  
  There is also a pumpernicle recipie online on the cookbook section!
  
  Good luck - and let me know how you like this, if you try it.
  
  Jeff/Fresno Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Buttermilk Blue Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 6 Servings
 
--------------------------DENISE BRADSHAW BDGM08B--------------------------
    7/8 c  Water                             1/2 c  Blue cheese; crumbled
      3 tb Saco Buttermilk Powder              1 tb Butter/margarine
      2 c  Bread flour                       1/4 c  Parsley; chopped
    1/2 ts Salt                            1 1/2 ts Yeast
      2 ts Sugar                          
 
   Mix in according to breadmaker directions. Makes a l lb. loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Italian Cheese-Potato Bread
 Categories: Breadmaker, Breads, Vegetables
      Yield: 1 Servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
  2 1/2 ts Dry yeast                           1 c  Monteray Jack Cheese;cubed
      3 c  Flour                               2    Eggs
      1 ts Sugar                             1/3 c  Milk; warmed
      1 ts (scant)Salt                         2 ts Dried Oregano
    2/3 c  Potatoes; mashed               
 
  Place all ingredients in breadmachine according to manufacturer's
  instructions.  Bake on White Bread setting. Makes a dense loaf of very
  flavorful bread. Modified by Wendy Ceracche DBCP84B I used Gouda cheese
  since I didn't have any Monterrey Jack cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Diet Rite Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                           1 1/4 c  Diet rite soda, or Club soda
      3 c  Bread flour                              -at room temperature
 
  Place all ingredients into pan, select white bread, and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Easy Wheat and Honey Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Honey
    3/4 c  Whole wheat flour                   2 tb Butter; at room temperature
  2 1/2 c  Bread flour                         1    Egg; at room temperature
      1 ts Salt                                1 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Eileen's Corn-Chillies-Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/2 c  Cheddar cheese, shredded
      3 c  Bread flour                         1    Egg
    3/4 c  Yellow cornmeal                     1 tb Soft butter
    1/2 c  Whole kernel canned corn;         1/2 ts Salt
           -drained                            2 ts Sugar
      1 tb Canned Ortega chillies;         1 1/4 c  Warm water
           -chopped                       
 
  Put all ingredients into pan, select white bread, and push start. From
  Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mama Mia Pizza Dough
 Categories: Breadmaker, Ethnic
      Yield: 2 Servings
 
           -LILIANNE ISAACS   (KSHD53B)             -more for a stronger garlic
           -makes 2 12" pies                        -flavor
  1 1/2 ts Red Star yeast                      2 tb Oil
  2 1/2 c  Bread flour; as much as 3 c         2 tb Honey
           *add as necessary to ball)          1 c  Warm beer
      2 ts Butter Buds                              -I zap room temp beer in mw
    1/8 ts Garlic powder                            -for a few secs)

--------------------------DATA PER SLICE OF DOUGH--------------------------
    205 x  *Calories                             x  *Mg Cholesterol
      4 x  *Gm Protein                           x  *Gm Fat
     30 x  *Gm Carbohydrates             

---------------------------------EXCHANGES---------------------------------
      2 x  *Bread                         
 
   I finally found it and we are hooked. Thanks to my bread maker; we have no
  excuse for not having a great homemade pizza in no time. I hope you'll try
  it out and let me know how you like it. By the way, this doesn't make a
  Pizza Hut type of pan pizza dough, instead it is a hand-tossed type that is
  tender and not tough...delicious! Try it. Another note: I have a Welbilt
  350.
  
  Put all ingredients in your bread maker on manual and let it do the work. I
  let it rise for a little longer after it finishes, but judge for yourself
  if it requires that. Divide into two 12" pies (I roll it out) Put on two
  cornmeal covered pans, prick with a fork, brush with oil, add toppings and
  preheat your oven to 500F. Let the pizzas rise for 15 minutes or so, then
  bake for 7 minutes. MMMama Mia!! I've gotten great recipes off this BB, so
  I thought I'd reciprocate! Hope you like it!!
                               Lilianne in Marietta, GA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Maraschino Pecan Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
  1 1/8 c  Water                             1/4 c  Red and green Maraschino
      3 c  Flour                                    -cherries, whole
  1 1/2 tb Nonfat dry milk                   1/4 c  Sunflower seeds
      2 tb Sugar                             1/4 c  Pecans; chopped
  1 1/4 ts Salt                              1/8 ts Cinnamon
      1 tb Butter                            1/8 ts Ground ginger
    1/4 c  Raisins                             3 ts Yeast
 
  Ingred. are to be added according to manufacturer's suggestion. Drain
  cherries well on a paper towel; add whole for best appearance. Add the
  fruit and nuts at the beep at the end of the first kneading cycle. Taken
  From: McCall's Holiday Cookbook/Electric Bread recipe.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grain Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             3/4 c  Unprocessed bran
      1 tb Sugar                             1/2 c  Nonfat dry milk powder
      2 c  Whole wheat flour                 1/2 c  Sunflower seeds
    3/4 c  Rye flour                           1 ts Salt
    3/4 c  Wheat germ                          1    Whole egg
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat Bread-Bread Machine
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Pat Ballard (MGFN03A)           1 1/2 c  Whole wheat flour
  1 1/8 c  Water                           1 1/2 c  Bread flour
      3 tb Honey                           1 1/2 ts Yeast
    1/3 ts Salt                           
 
  Put liquid ingredients in first, with yeast in last. Bake on light setting,
  if you have one.  Makes a 1 lb. loaf.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lisa's Whole Wheat Cranberry Bread
 Categories: Fruits, Breadmaker, Breads
      Yield: 10 Servings
 
---------------------------LISA CRAWLEY  TSPN00B---------------------------
      4 ts Dry Yeast                       1 1/2 ts Dry Lemon Peel
  1 3/4 c  Whole Wheat Flour               1 1/2 ts Dry Orange Peel
  1 3/4 c  White Flour                         1 c  Whole Cranberries; chopped
  1 1/2 tb Gluten                                   -coarse
    1/4 c  Light Brown Sugar                 1/2 tb Pure Maple Syrup
    1/4 c  Sugar                               4 tb Buttermilk Powder
    1/4 ts Salt                            1 1/4 c  Water; warmed
      3 tb Butter                         
 
  Chop cranberries.  Drizzle with Maple syrup and stir together. Place
  ingred. In bread machine according to manufacturers instructions. Adjust
  water or flour as needed. Cook on White Bread Cycle. Raised up to vent.
  Delicious fruit flavor.  Definite DO AGAIN!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Yogurt Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         2 tb Sesame seeds
      1 tb Sugar                             1/2 c  Yogurt (4 1/2 oz)
      1 tb Dry milk                          1/2 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dinner Rolls - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                      TOPPINGS:
  2 1/4 c  Bread flour                         1    Egg
      3 tb Sugar                                    -(for brushing on top)
      2 tb Dry milk                          3/4 tb Poppy seeds; (optional
      1 ts Salt                                     -for sprinkling on top)
  2 1/2 tb Butter                            3/4 tb Sesame seeds; (optional
    5/8 c  Water (5 fl.oz)                          -for sprinkling on top)
      1 ts Dry yeast                      
 
  1. Place first 5 ingredients inside the bread pan. Add liquid ingredients.
  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
  MODE. Press start. (Breadmaker completes the basic dough mode (2 hours and
  25 minutes later) 2. Divide the dough into 12 equal portions. Roll each
  portions into a ball. Cover with a plastic wrap and rest for 20 minutes. 3.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Brioche - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 3 lg Eggs
  2 1/4 c  Bread flour                       1/4 c  Water
  1 1/2 tb Sugar                               2 ts Dry yeast
      1 tb Dry milk                            1    Egg; beaten for brushing
      1 ts Salt                                     -on top
      6 tb Butter                         
 
  1. Place first 5 ingredients inside the bread pan. Add eggs and water.
  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
  MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and
  25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in
  fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each
  portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.
  Using edge of the hand, pinch off about 1/4th of the dough without
  detaching it. Roll the dough on the bench so that both parts are round. 5.
  Place the dough in the tin large-end first. With fingertips, press the
  small ball around its circumference into the large one. 6. Place tins on
  baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.
  for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush
  with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until
  golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Croissants - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 2 ts Dry yeast
  2 1/4 c  Bread flour                              FOR LATER USE:
  1 1/2 tb Sugar                               5 oz Butter;
      2 tb Dry milk                                 -chiled for folding in the
      1 ts Salt                                     -dough
      1 tb Butter                              1    Egg; beaten for brushing
    2/3 c  Water                                    -on top
 
  1. Place first 5 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
  of the dough.  Fold the third without butter over the center third. 6. Fold
  the remaining third on top. Seal edges. Rest the dough in the refrigerator
  for 20 to 30 minutes. 7. Place the dough at right angles to the previous
  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
  and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.
  Wrap and chill after each rolling. After the final folding, chill several
  hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in
  thirds. cut each third diagonally to form two triangles. 9. Roll up each
  triangle loosely, starting from the side oposite the point. Curve ends. 10.
  Place seam side down on a greased baking pan. 11. Spray water on top. Proof
  at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
  croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes
  or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Bread (Baguette) - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               3/4 c  Water
  2 1/4 c  Bread flour                         1 ts Dry yeast
      1 ts Salt                                     FOR TOPPING:
  1 1/2 ts Sugar                               2 tb Poppy seeds; optional
  1 1/2 ts Buttar                        

-------------------------DON FIFIELD, MARIETTA, GA-------------------------
 
  1. Place first 4 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide dough into 2 equal portions. Roll each portions into a
  ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20
  minutes.  (Place in the refrigerator during the summer time.) 4. Roll each
  ball into a rectangle, using a rolling pin. 5. Starting at one short edge,
  roll the dough up tightly into a thin log, pinching the edges to seal.
  Taper and round ends. 6. Place on a greased baking pan. Spray water on top.
  Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with
  water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep
  across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in
  375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven
  allows for steaming, bake with steam for first 10 minutes.)
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL
  FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Light Whole Wheat Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 tb Molasses
  1 1/8 c  Bread flour (5 1/4 oz)          15/16 c  Water (7 1/2 fl.oz)
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Henzi's Seed Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------

------------------------------DRY INGREDIENTS------------------------------
      1 pk Yeast                               1 ts Salt
      1 tb Sugar                             1/3 c  Golden raisins
  1 1/2 c  Bread flour                       1/3 c  Chopped pecans or walnuts
  1 1/2 c  Wheat flour                       1/3 c  Sunflower seeds
    2/3 c  Rye flour                         1/3 c  Poppy seeds
    1/2 c  Cornmeal                            2 tb Caraway seeds
    1/2 c  Unprocessed bran              

-----------------------------LIQUID INGREDIENTS-----------------------------
      1 c  Warm water                          4 tb Honey
    1/3 c  Warm milk                           1    Egg
      1 tb Oil                            
 
  Add all dry ingredients. Then pour in the liquids, measure the oil before
  the honey and watch the honey slip right off the spoon. Select white bread
  and push start. This loaf may sag a bit in the center, but does not affect
  the texture or taste. From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Craisin Nut Bread
 Categories: Breadmaker, Fruits, Breads
      Yield: 1 Servings
 
      1 pk Yeast                             1/3 c  Oil (80f)
      2 c  Bread flour                         2    Eggs, room temp
      1 c  Whole wheat flour                   1 ts Walnut extract
      3 tb Sugar                             2/3 c  Craisins (dried cranbry)
  1 1/2 ts Salt                              1/3 c  Chopped walnuts
    1/3 c  Milk (80f)                          1 ts Dried orange peel or
    1/2 c  Water (80f)                              Grated rind from 1 orange
 
  This is a Red Star Yeast recipe.  For questions, call 1-800-445-4746 #4.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Walnut Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                       1/4 c  Walnuts (1 oz); chopped
      1 tb Sugar                           15/16 c  Water (7 1/2 fl.oz)
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zucchini Bread - Pan-1
 Categories: Breadmaker, Breads, Vegetables, Squash
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 ts Cinnamon
  2 1/4 c  Bread flour                       1/2 ts Ground cloves
      1 tb Dry milk                            3 tb Zucchini; grated
      1 ts Salt                              3/4 c  Water
      1 tb Butter                              1 ts Dry yeast
    1/4 c  Walnuts (1 oz); chopped        
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Danish Rolls - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 2 ts Dry yeast
  1 3/4 c  Bread flour (8 1/5 oz)                   FILLING:
    1/2 c  All purpose flour (2 1/3 oz)      1/3 c  Raisins (3 oz)
      4 tb Sugar                             1/4 c  Sliced almonds (2/3 oz)
      3 tb Dry milk                                 OR
      1 ts Salt                              1/2 c  Mixed nuts; chopped
    1/3 c  Butter (2 1/10 oz)                  1 tb Cinnamon
    1/2 c  Water                               2 tb Sugar
      1 sm Egg                                 1    Egg; beaten for top
 
  1. Place first 6 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Place the dough in a greased bowl. Cover. Rest for about 30
  minutes in the refrigerator. 3. Roll out the dough on a lightly floured
  surface into a 10 x 16 inch rectangle. 4. Spread the filling over the
  dough. 5. Starting at one short edge, roll the dough up tightly into a log.
  6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal
  portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90
  deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375
  deg. oven for 10 to 15 minutes or until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Doughnuts - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 ts Dry yeast
  1 1/2 c  Bread flour (7 oz)                       TOPPINGS:
    3/4 c  All purpose flour (3 1/2 oz)        3 oz Semi sweet chocolate;
      3 tb Sugar                                    -melted
      2 tb Dry milk                          1/2 c  Blanched almonds; chopped
      1 ts Salt                              1/2 c  Powdered sugar
  2 1/2 tb Butter                            1/2 c  Whipped cream
    3/4 c  Water                             1/2 c  Cinnamon sugar (2 3/4 oz)
 
  1. Place first 6 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide the dough into 12 equal portions. Roll each portion into a
  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
  rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or
  in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30
  minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil
  until golden brown.  Let cool. 7. Garnish with your choice of toppings. 8,
  If desired, cut a hole on one end of doughnut and fill with jelly or your
  favorite filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Millet Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  1 1/8 c  Whole wheat flour (5 1/4 oz)        3 tb Toasted bran
  1 1/8 c  Bread flour (5 1/4 oz)              1 tb Molasses
    1/4 c  Millet flour                        1 c  Water
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multigrain Bread Ii - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 ts Flax seeds
  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 ts Cornmeal
      1 c  Bread flour (4 7/10 oz)             1 tb Dry milk
      2 tb Triticale flour *                   1 ts Salt
      2 tb Soy flour                           1 tb Butter
      1 tb Oats                                1 tb Molasses
      2 tb Toasted bran                        1 c  Water
      1 tb Cracked wheat cereal                1 ts Dry yeast
      1 ts Millet flour                   
 
  *  If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb
  rye flour. Place all ingredients (except liquids and yeast) inside the
  bread pan. Add liquid ingredients. Close cover and place dry yeast into the
  yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Apple-Raisin Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Apple sauce (2 oz)
  1 1/8 c  Whole wheat flour (5 1/4 oz)      1/4 c  Raisins (1 1/2 oz)
  1 1/8 c  Bread flour (5 1/4 oz)            1/2 ts Cinnamon
      1 tb Dry milk                          2/3 c  Water
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start. 5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Date-Nut Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/3 c  Dates; (1 1/2 oz); chopped
  2 1/4 c  Whole wheat flour                 1/4 c  Pecans (1 oz); chopped
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadmaker Information
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -IRWIN SOLOMON   (JJGF65A)     
 
   Barb.For your information.Dak has a Turbo II B/M for $149.90 plus S/H
  $14.00.Makes bread in 2 hours.They also have Turbo IV same time element,but
  bigger loaf of bread plus whole grain breads can be made in this one..$
  169.90 plus S/H  $14 .00.DAK's phone number for a catalogue is
  1-800-888-7808 or 1-800-888-0800.I also have Wellbuilts model list. ABM 100
  takes 4 hours.Price in stores here $ 149.99 plus tax.After comparing it
  will cost me about $ 5.00 more to order the Turbo II from DAX and have a
  faster bake cycle..I just don't feel comfortable with DAK though.Well put
  aside my misgivings and order from them beginning of the week.. Here are
  some 800 # for other bread machine companies.
   Hitachi 800-241-6558 x 720 new b/m Hitachi 800-328-0609 refurbished Maxim
  800-233-9054 National 714-373-7757 Panasonic 800-545-2672 Regal
  414-626-8558 Sanyo 201-641-2333 Seiko 516-777-8600 Mr Loaf & Chefmate
  Wellbuilt 516-365-5040 took two calls to get info.do not call between the
  hours of 1:00 pm to 2:30 pm Zojirushi 800-783-6270
  
  Some of these companies offer rebuilt or refurbished models.Your Link To
  The Philly.Inquirer Irwin E. JJGF65A 12/06/92 03:36 pm NUMBERS posted by
  DENISE BRADSHAW
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: What Is Gluten
 Categories: Breadmaker
      Yield: 1 Servings
 
 
        -PETER PARK JR   (VNKJ85A)
  
   Let's clarify the distinction between GLUTEN and the DEVELOPING of Gluten
  through mixing and kneading (what Jackie calls "making Gluten"):
  
  ++  GLUTEN (also called 'VITAL GLUTEN') is one of several components of the
  wheat berry that is milled to make flour. It is high in protein and
  contributes to a lighter bread, higher rise, and IMPORTANTLY for those of
  us at high altutude, an elastic quality that reduces the liklihood of a
  rising loaf falling (like a balloon bursting because the rubber won't
  stretch anymore) -- GLUTEN gives the dough more stretch.
  
  ++  DEVELOPING THE GLUTEN (what Jackie describes) is the result of mixing
  and kneading that results in the elastic properties described above being
  developed in dough from Gluten in it. By hand kneading, or by kneading in
  an automatic breadmaker, the elasticity that Jackie described develops ONLY
  TO THE EXTENT THAT GLUTEN IS PRESENT in the flour.
  
  ++  Various flours have more or less GLUTEN present -- All flour has some
  GLUTEN (or VITAL GLUTEN) -- Bread Flour has considerably more Gluten --
  this is good for bread making and bad for cake making and other uses (which
  is why there are other types of flour (e.g. ALL PURPOSE FLOUR) ++ The
  ADDITION of GLUTEN (VITAL GLUTEN) beyond what is already in the flour is
  for several reasons: -- It is added to ALL PURPOSE flour to give it the
  GLUTEN amount already in BREAD FLOUR. For some this is economics, since ALL
  PURPOSE FLOUR with Gluten added is often cheaper than BREAD FLOUR.
   -- It is added to BREAD FLOUR to give extra rise and consistency (that is
  why bakers use it) -- It is added at high altutudes to provide extra
  elasticity. The chemical reason has to do with reduced density (pressume)
  at high elevations which causes the 'bubble' of rising bread to [fall] if
  the dough lacks extra elasticity. ADDED Gluten is nice for some - critical
  at high Alt.
  
  ++   GLUTEN (or VITAL GLUTEN) is available at health food stores for use
  for the reasons noted above.
   -- Many health food stores have it in bulk -- Most also have it in boxes
  especially ARROWHEAD MILLS IN A 10 oz box ($ 2.19 to $2.69 here) Formatted
  by Elaine Radis 05/31 09:45 pm LORELI Loafing and Laughing in Ocala, FL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 10:50 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  MM:BREADMAKER MEGA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Starter W/vinegar
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -LYMAN EDDY (HKDS25A                1 tb VINEGAR; VERY IMPORTANT<
      4 c  Lukewarm water                    1/4 c  Sugar
      1 pk Activated dry yeast                 5 c  Unbleachd flour
 
  Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast
  and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth
  and set in a warm place to sour..(2 to 3 days). When activity STOPS, the
  mixture flattens out. An amber colored liquor comes to the top..And it
  SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in
  a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR
  MONTHS. Growing better as it continues to age at a very slow pace. I have
  no idea regarding conversion for use in BM. IF YOU DO.. Let ME
  know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled
  bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake;
  oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE
  AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny,
  Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hitachi 100% Wheat
 Categories: Breadmaker
      Yield: 1 Servings
 
 
   Water.................1-1/2 cups 100% stoned ground whole wheat
  flour...........3 cups Wheat gluten..........3/8 cup
  Honey.................3 tablespoons Salt..................2 teaspoons
  (heaping) Dry yeast 4 teaspoons
  
   METHOD: 1. Premix in a bowl, whole wheat flour, gluten and salt. Make sure
  it is room temperature.
   2. Pour lukewarm water (110 deg.F) into bread pan.
   3. Sprinkle yeast into water in bread pan.
   4. Add honey (spreading around) into bread pan.
   5. Add the premixed ingredients into bread pan.
   6. Turn the flours in each corner one time with a large spoon.
   7. Put bread pan immediately into Home Bakery.
   8. Select BREAD menu 9. Use either LIGHT or MEDIUM color.
   10. Press START button.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadmaker Hints #1 Rev
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Judy Garnett pjxg05a           
 
     Make sure that all ingredients are at LEAST room temp. Put all
  ingredients in bread pan in order listed. Yeast must be fresh! I keep it in
  the refrigerator, but bringing to room temp. only takes a few minutes. If
  you are making bread other than white, you may need to add gluten and/or
  lecithin to your dough. They are especially helpful when making whole
  wheat, rye or other heavier type breads. They help improve elasticity of
  the dough. (They are usually available at Health Food stores and I have
  found Lethicin near the Vitamins at Pharmor.) I usually set the dark/light
  setting to "11 o'clock" unless I'm making sweet bread, then I set it back
  to about "9 o'clock". The key to using the auto-breadmaker is to have the
  correct proportion of flour to liquid. After the dough has kneaded for a
  few minutes in the breadmaker, look in and see if there is ONE ball of
  dough which is incorporating most of the flour from the sides of the pan.
  If it's a "gooey mess", add 1 T. flour until it makes ONE SOFT ball. If
  there are two or more balls, add 1 T water and see if it makes 1 ball. (You
  may have to go back and forth with this until you get it right <G>) While
  it's in its first knead (BEFORE it goes into the fermentation cycle), open
  the lid and touch the dough lightly. It should be in one soft ball. If your
  finger has sticky dough on it, add a Tablespoon of flour. Let it knead a
  minute and touch it again and check to see if it's still sticky. Keep
  adding a tablespoon at a time ONLY until it's no longer sticky, DON'T
  OVERDO IT. If it just makes a slight indentation and doesn't look crusty,
  it's probably about right. If it feels too dry or is in two or more
  DRY-looking balls (not a sticky mass), add a tablespoon at a time of WARM
  water. PLEASE DON'T ADD TOO MUCH LIQUID. If you add too much liquid in
  proportion to the flour, the dough may rise too much and overflow. If you
  look in and see that the dough is threatening to rise up over the top of
  the bread pan, don't panic, poke it a few times with a toothpick, skewer,
  fork,etc. until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev
  for continutation of hints. Written in 1991
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Peasant Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
--------------------------DONNA G BM COOKBOOK III--------------------------
           -posted by Gaye Levy DTXT63A      3/4 ts Salt
  1 1/8 c  Sourdough starter               2 1/4 c  Bread flour
    1/2 c  Water                           1 1/2 ts Yeast
  1 1/4 ts Sugar                          
 
  This is for the medium sized loaf which, depending on how active my starter
  is at the moment, will rise to the top of my Hitachi B101.
  
  If I want an extra sour loaf, I will use the starter two or three days
  after feeding. This produces a shorter loaf with a heavier texture.
  
  For a light and fluffy loaf, I feed the starter first, then let it sit on
  the counter for 8 to 10 hours before using. I make sure it is very foamy
  when I put it in the B/M.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cookbooks for the B/m
 Categories: Breadmaker
      Yield: 1 Servings
 
           -LINDA CALDWELL   (KKPD13B)    
 
   1. BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway 2. THE BREAD
  MACHINE COOKBOOK; vols.1-4 by Donna German.
    All these books give several sizes of each recipe.
   3. ELECTRIC BREAD is good too. It costs around $30 but has beautiful
  pictures and good recipes. Have fun!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Loggers Bread Diana's Version
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
      1 c  Whole wheat flour                   2 ts Brown sugar
    1/2 c  Oat flour                           1 ts Honey
  1 1/2 c  Bread flour                         1 ts Molasses
      3 tb Applesauce                        3/4 ts Salt
      1 ts Margarine                           1 c  Water
      3 tb Powdered buttermilk                 1 tb Yeast
 
  add all to bm make on dough cycle for rolls.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Irish Soda Bread (Large Loaf)
 Categories: Breadmaker, Ethnic, Breads
      Yield: 16 Servings
 
           -BETTIE COOPER VGXB82A            2/3 c  Raisins
  1 1/2 c  Bread flour                     1 1/3 ts Baking soda
  1 1/2 c  Whole wheat flour               1 1/3 c  Buttermilk
  1 1/3 ts Salt                            2 2/3 tb Caraway seeds
  1 1/3 tb Butter                              2 ts Yeast
 
  The only difference besides the whole wheat flour, is that this recipe has
  no sugar at all...wonder why!? My Panasonic machine has a setting for
  making  Whole Wheat Bread and this recipe is for making the Whole Wheat
  Irish Soda Bread that I tried yesterday.  It was a big hit!! BETTIE COOPER
  (VGXB82A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cracked Wheat-Honey Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -R.FRANCK [Rob]                          --To baking pan add:
           -small (Medium;Large)           1 1/2 c  (2 cups; 3 cups) Bread
    1/4 c  (1/3 cup; 1/2 cup)                       -Flour
           -Cracked Wheat                    3/4 c  (1 cup; 1 1/2 cup) Whole
    1/4 c  (1/3 cup; 1/2 cup)                       -whead flour
           -Boiling Water                      1 ts (1 tsp; 1 tsp)  Active
           --Pour water over                        -dry yeast
           -cracked wheat; set               3/4 ts (1 tsp; 1 1/4 tsp) Salt
           -aside.  Let cool to              3/4 c  (1 cup; 1 1/2 cup) Warm
           -lukewarm. (Note: about                  -Milk
           -as long as it takes to             1 tb (1 1/2 Tbsp; 2 Tbsp) Honey
           -do the rest of the                 2 ts (1 Tbsp; 1 Tbsp)
           -recipe.)                                -Vegetable Oil
 
   Add ingredients to baking pan, reserving cracked wheat until last. Bake on
  medium temperature; start machine.
   Comments:  Good!  Heavy texture--chewy.
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -The Bread Machine CB                    -Penny Plant
 
   Notes: A delicious sourdough with the benefits of whole wheat flour.
  
   INGREDIENTS:         1 1/2 lb loaf:  1 lb loaf: starter 1 1/2 cup 1 cup
  milk                 3/4 cup
         2/3 cup margarine/butter 2 1/2 Tbsp 2 Tbsp sugar 2 2/3 Tbsp 2 Tbsp
  salt 1 1/3 Tbsp 1 Tbsp whole wheat flour 1 1/2 cup 1 cup bread flour 2 1/2
  cup 2 cup yeast 2 1/2 tsp 1 1/2 tsp
  
   Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Cornmeal Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -Bread Machine CB                        -Penny Plant
 
   Notes: A very unique, delicious bread.
  
   INGREDIENTS:         1 1/2 lb loaf:  1 lb loaf: starter 1 1/3 cup 1 cup
  milk                 1 1/3 cup
       1 cup egg (opt) 1 1/2 1 margarine/butter     2 Tbsp 1 1/2 Tbsp baking
  soda 1/2 tsp 1/4 tsp sugar 2 Tbsp 1 1/2 Tbsp salt 1 tsp 3/4 tsp cornmeal 1
  1/3 cup       1 cup bread flour 2 2/3 cup 2 cup yeast 2 1/2 tsp 1 1/2 tsp
  
   Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Oatmeal Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -Bread Machine Cb              
 
   Notes: This is a very moist sourdough bread.
  
   INGREDIENTS:         1 1/2 lb loaf:  1 lb loaf: starter 1 cup 3/4 cup milk
  1 1/2 cup       1 cup margarine/butter 2 Tbsp 1 1/2 Tbsp sugar 1 1/3 Tbsp 1
  Tbsp salt 2 tsp 1 1/2 tsp oats 1 cup 3/4 cup bread flour 3 cup 2 1/4 cup
  yeast                2 1/2 tsp
    1 1/2    tsp
  
   Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Rye Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -Bread Machine CB                        -Penny Plant
 
   Notes: A very light, slightly sour loaf of rye. This is somewhat different
  than many of the other sourdoughs as it has its own starter, which is used
  in its entirety in the recipe. Molasses may be substituted for the barley
  malt syrup.
  
   STARTER:             1 1/2 lb loaf:  1 lb loaf: milk 1 cup 3/4 cup rye
  flour            1 cup           3/4 cup yeast 1 1/3 tsp 1 tsp
  
   To prepare the starter: sprinkle yeast over warm water and stir until
  dissolved; then stir in the rye flour. cover and let stand at room
  temperature for 3 days, stirring once a day. Use the entire starter in your
  bread recipe.
  
   BREAD:               1 1/2 lb loaf:  1 lb loaf: rye starter * * water 2/3
  cup         1/2 cup egg 1 1/2 1 vegetable oil 2 Tbsp 1 1/2 Tbsp malt barley
  syrup    2 Tbsp 1 1/2 Tbsp salt 2 tsp 1 1/2 tsp caraway seeds 1 1/3 Tbsp 1
  Tbsp bread flour 3 cup 2 1/4 cup rye flour 1 cup 3/4 cup yeast 2 1/2 tsp 1
  1/2 tsp Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zucchini Wheat Bread
 Categories: Breadmaker, Breads, Vegetables, Squash
      Yield: 1 Servings
 
           -Breadmachine cb 1            

---------------------------------SMALL LOAF---------------------------------
    1/2 c  Zucchini; shredded                2/3 ts Grated orange peel
    1/2 c  Water                           2 1/2 ts Wheat germ
      2 tb Vegetable oil                       1 c  Whole wheat flour
      2 tb Honey                               1 c  Bread flour
    2/3 ts Salt                                1 ts Salt

--------------------------------MEDIUM LOAF--------------------------------
    3/4 c  Zucchini; shredded                  1 ts Grated orange peel
    3/4 c  Water                             1/4 c  Wheat germ
      3 tb Vegetable oil                   1 1/2 c  Whole wheat flour
      3 tb Honey                           1 1/2 c  Bread flour
      1 ts Salt                            1 1/2 ts Yeast

---------------------------------LARGE LOAF---------------------------------
      1 c  Zucchini; shredded              1 1/3 ts Grated orange peel
      1 c  Water                               5 tb Wheat germ
    1/4 c  Vegetable oil                       2 c  Whole wheat flour
    1/4 c  Honey                               2 c  Bread flour
  1 1/3 ts Salt                            2 1/2 ts Yeast
 
   Arthor's notes: Zucchini lovers will love this one. Toasting brings out a
  stronger flavor.
   Source: The Bread Machine Cookbook, page 124
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grape Nuts and Grains - Dtxt63a
 Categories: Breadmaker
      Yield: 1 Servings
 
           From: Gaye Levy ** DTXT63A          2 tb Sugar
  1 1/8 c  Water                               2 tb Honey
    1/2 c  7 grain mix                         1 ts Salt
    1/4 c  Grape nuts                      1 1/2 tb Powdered Milk
  2 1/2 c  Bread flour                     1 1/2 ts Yeast
    1/4 c  Flour, whole wheat              1 1/2 tb Applesauce (or margarine)
 
  Put all ingredients into pan and push start. This bread is really unique.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadmaker Hints #2 Rev
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Judy Garnett pjxg05a           
 
     I've found that I can use butter, margarine, diet margarine (although it
  does add a little moisture), olive oil, etc. for the fat. I add 3 T.
  buttermilk powder to many of the recipes. I add it on top of the flour, but
  I have heard that many people add it right after the yeast. Eggbeaters and
  dry egg substitutes work fine, too. I often add 1/2 cup of sourdough
  starter to my breads. I have 3 starters: white sourdough, potato (sweet
  bread) starter, and whole wheat starter. I decrease the water or milk
  called for in recipes when I add a starter.
    Although the DAK takes 3 c flour, you can use more if you are making
  whole wheat or other dark breads because it doesn't rise as much. If you
  are making rye or pumpernickel, your bread will be a smaller, denser loaf
  when baked. If you are adding nuts or raisins to your recipe, shake them in
  a baggie with about 2 tsp. flour BEFORE adding them to the dough. The time
  to add them is towards the END of the second cycle when you hear the beeps.
  Raisins add a little moisture to the dough so you'll probably need a tad
  more flour after adding them in order for the dough not to be sticky.
    I know that there are gadgets out now to help with slicing Breadmaker
  Bread, however I still use my trusty electric knife to slice it. Since my
  Breadmaker makes round bread, I slice it in half vertically first and then
  slice each half into slices. After it has COMPLETELY cooled, I store it in
  baggies. The first day, I just leave it on the counter. After that, I store
  it in the refrig. or freezer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Maple Walnut Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -J.BOLLER [Jacquie]                      -Bread Machine CB 3

------------------------ADD AT BEEP OR DURING SECOND------------------------
 
   SOURDOUGH MAPLE WALNUT BREAD
  
   "A twist on a basic sourdough which is good even without the nuts!"
  
   .....           Small       Medium       Large .....
   starter         1/2 cup     3/4 cup      1 cup milk or water 1/2 cup 3/4
  cup      1 cup walnut oil 1 TBS 1 1/2 TBS 2 TBS maple syrup 2 TBS 3 TBS 1/4
  cup cinnamon,opt 1/4 tsp 1/3 tsp 1/2 tsp salt 1/3 tsp 1/2 tsp 2/3 tsp whole
  wheat flour 1 cup 1 1/2 cups 2 cups bread flour 1 cup 1 1/2 cups 2 cups
  yeast           1 tsp 1 1/2 tsp 2 tsp chopped walnuts 1/4 cup 1/3 cup 1/2
  cup raisins,opt 1/4 cup 1/3 cup 1/2 cup
  
   flour equiv.:   2 1/4 cups  3 1/3 cups   4 1/2 cups
  
   cycle:          raisin/mix; whole grain, sweet, white setting: light to
  medium
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grape Nuts and Grains
 Categories: Breadmaker
      Yield: 1 Servings
 
           From: Gaye Levy ** DTXT63A          2 tb Sugar
  1 1/8 c  Water                               2 tb Honey
    1/2 c  7 grain mix                         1 ts Salt
    1/4 c  Grape nuts                      1 1/2 tb Powdered Milk
  2 1/2 c  Bread flour                     1 1/2 ts Yeast
    1/4 c  Flour, whole wheat              1 1/2 tb Applesauce (or margarine)
 
  Put all ingredients into pan and push start. This bread is really unique.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Linda's Easy Potato Bread
 Categories: Breads, Breadmaker, Vegetables
      Yield: 1 Servings
 
           1 1/2 pound loaf                1 1/2 ts Salt
    1/4 c  Instant potato flakes           1 1/2 tb Applesauce (butter)
    3/4 c  Milk                            1 1/2 tb Sugar
    3/8 c  Water                               2 ts Yeast
      3 c  Bread flour                    
 
  crust light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Midnight-Sun Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 1/2 pound loaf                    2 tb Honey
  1 1/8 c  Buttermilk                               Grated rind 1 small orange
      3 c  Bread flour                     1 1/2 ts Caraway seeds
  1 1/2 ts Salt                              1/2 c  Raisins
      2 tb Applesauce (butter)                 2 ts Yeast
 
  Bake Light
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: English Toasting Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 1/2 pound loaf                    2 ts Sugar
    3/4 c  Milk                              1/4 ts Baking soda
    3/8 c  Water                               2 ts Yeast
      3 c  Bread flour                              Cornmeal
      1 ts Salt                           
 
  This si a special bread, coated with cornmeal, so it needs to be baked in a
  loaf pan in the oven. Heavenly with orange marmalade.
  
  Put all ing. in b/m except cornmeal. Dough setting.
  
  When machine beeps, remove bread pan & turn out dough onto floured
  countertop.
  
  Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with
  cornmeal. Place dough into prepared loaf pan. With your hands, carefully
  press it evenly into pan. Sprinkle the top with cornmeal. Cover and let
  rise in a warm oven for 20 to 30 min or until dough almost reaches top of
  pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then
  turn off) Preheat oven to 400F & bake 25 min. Cool.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tangy Buttermilk Cheese Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1/2 pound loaf                  1 1/2 tb Sugar
  1 1/8 c  Buttermilk                        3/4 c  Grated extra-sharp cheese
      3 c  Bread flour                     1 1/2 ts Yeast
  1 1/2 ts Salt                           
 
  Use extra sharp cheese. Bake light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bmm Herb Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 1/2 pound loaf                1 1/2 tb Sugar
      3 tb Applesauce (butter)               1/2 ts Dried dill
    1/2 c  Chopped onion                     1/2 ts Dried basil
      1 c  Milk                              1/2 ts Dried rosemary
      3 c  Bread flour                     1 1/2 ts Yeast
  1 1/2 ts Salt                           
 
  Place all ingred. including onion mix in pan. select light crust & press
  start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Anita's Italian Herb Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 1/2 pound loaf                    1 tb Sugar
  1 1/8 c  Buttermilk                        1/2 c  Parmesan cheese
      3 c  Bread flour                       1/4 ts Dried basil
  1 1/2 ts Salt                              1/4 ts Dried oregano
  1 1/2 tb Applesauce (oil)                1 1/2 ts Yeast
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Heavenly Whole Wheat Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        3 tb Applesauce (butter)
    3/4 c  Water                               1 tb Sugar
  1 1/3 c  Whole wheat flour                   3 tb Instant Potato flakes
    2/3 c  Bread flour                     1 1/2 ts Yeast
      1 ts Salt                           
 
  Good!! Crust: light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Debbie's Honey Whole Wheat Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        2 ts Applesauce
    3/4 c  Milk                                3 tb Honey
      2 c  Whole wheat flour                   2 ts Yeast
    1/2 ts Salt                           
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Madeleine's Neighborly Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                      1/4 c  Plain mashed potato*
    3/8 c  Milk                                1 ts Salt
    1/4 c  Potato water                        1 tb Applesauce (butter)
  1 1/3 c  Whole wheat flour                   1 tb Honey
    2/3 c  Bread flour                         2 ts Yeast
 
  Crust light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple-Butter Wheat Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        1 ts Salt
    5/8 c  Water                               1 tb Applesauce (butter)
      1 c  Allpurpose flour                    3 tb Apple butter
      1 c  Whole wheat flour               1 1/2 ts Yeast
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Daily Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        1 ts Salt
      3 tb Millers bran                        1 tb Applesauce
    1/4 c  Milk                                3 tb Honey
    3/8 c  Water                             1/4 c  Sunflower seeds
      1    Egg                                 2 ts Yeast
      2 c  Whole wheat flour              
 
  Crust: light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Shredded-Wheat Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        1 tb Applesauce
      1    Large shredded-wheat biscuit    1 1/2 tb Brown sugar
    7/8 c  Water                           1 1/2 tb Honey
      2 c  Whole wheat flour                   2 ts Yeast
      1 ts Salt                           
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Italian Herb Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 one-pound loaf                    2 tb Onion, dried minced
    3/4 c  Water                               2 ts Chives, dried
      2 tb Applesauce                          1 ts Salt
      2 ts Honey                             3/4 ts Garlic powder
    1/4 ts Lecithin (optional)               3/4 ts Oregano, dried
      2 c  Whole wheat flour                 1/4 ts Basil, dried, crushed
      2 tb Powdered whey (optional)        1 1/2 ts Yeast
  1 1/2 tb Gluten                         
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Easy Onion Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                    1 2/3 c  All-purpose flour
    1/2 c  Water                             1/3 c  Whole wheat flour
      1 tb Applesauce                      1 1/2 tb Powdered milk
      1 tb Honey                               1 ts Salt
      1    Egg (or 3 T liquid egg sub)         2 ts Yeast
      3 tb Dried minced onion             
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadman's Wholesome Potato Bread
 Categories: Breads, Breadmaker, Vegetables
      Yield: 1 Servings
 
           1 pound loaf                        2 c  Whole wheat flour
    2/3 c  Cool potato water               1 1/2 tb Gluten
      1 tb Applesauce                          1 ts Salt
      1 tb Honey                               2 ts Yeast
  1 1/2 tb Chives, dried                     1/4 c  Sesame seeds
    2/3 c  Mashed red potatoes            
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Anne and Bill's Apple Oatmeal Bread with Rais
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Old rolled oats - 1/3           1 1/2 tb Nonfat dry milk powder - 1 T
    5/8 c  Water - 1/2                     1 1/2 tb Applesauce* - 1 T
    1/2 c  Unsweeten applesauce - 1/3        1/3 c  Raisins - 1/4
  2 3/4 c  Bread flour - 1 3/4                 1 ts Ground cinnamon - 1 t
  1 1/2 ts Salt - 1                        1 1/2 ts Yeast*
      2 tb Brown sugar - 1                
 
  Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound
  machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use
  applesauce. Not too moist. Hold back some water to begin with. Flavor
  outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t
  for large loaf.
  
  1 1/2 lb. loaf - Bread Machine Magic 96
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Curried Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           1 pound loaf                        2 ts Sugar
    1/3 c  Chopped onion                     1/2 ts Salt
      1 ts Curry powder                        1 ts Yeast
      1 tb Applesauce                        1/4 c  Coconut
    3/4 c  Milk                              1/4 c  Chopped peanuts
      2 c  Bread flour                       1/4 c  Raisins
 
  Cook onion & curry powder until tender. Cool slightly. Add ing to machine.
  103 cal; 3 g pro; 17 g car Better Homes & Gardens pg 24
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Absolutely Apricot Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               3 ts Salt
      2 c  Bread Flour                       1/2 tb Applesauce
      1 tb Nonfat Dried Milk                   2 tb Apricot jam
      1 ts Salt                              1/2 c  Dried chopped apricots
      1 tb Nonfat Dried Milk                   2 ts Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Taco Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           1 1/2 pound loaf                  3/4 c  Cornmeal
      9 oz Water                             1/4 c  Whole wheat flour
  1 1/2 tb Applesauce (oil)                    3 tb Taco seasoning
      2 tb Sugar                               2 c  Bread flour
      1 ts Salt                            1 1/2 ts Yeast
 
  Adapted from Great Bread Machine Recipes by PNewton vkbb14a Tastes like a
  taco...great with chili.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Yorkshire Spice Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           1 1/2 pound loaf                2 1/2 c  Bread flour + 2T
    1/2 c  Raisins                           1/4 c  Powdered sugar
    3/4 c  Milk                                1 tb Orange peel, dried
    1/2 tb Maple syrup                       1/2 ts Nutmeg
      2 tb Applesauce (or butter)              1 ts Cinnamon
      1    Egg                             1 1/2 ts Yeast
 
  You may hold out the rasins and put them in when the machine beeps if you
  use the raisin setting on the machine. Adapted from Gread Bread Machine by
  PNewton vkbb14a
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Almond Poppy Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                             1/4 c  Sliced and toasted almonds
      2 c  Bread Flour                         2 ts Dried lemon peel
      1 tb Dry milk                            2 tb Poppy seeds
    1/2 ts Salt                                1 ts Lemon extract
      1 tb Butter                              2 ts Yeast
    1/4 c  Lemon yogurt                        1    Pound loaf
  1 1/2 tb Honey                          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple Chunk Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Nonfat Dried Milk                 3/4 ts Salt
      2 tb Applesauce                      1 1/2 c  Bread Flour
      1 tb Sugar                               1 ts Yeast
    1/4 ts Cinnamon,Ground                   2/3    Apples,Peeled,Cored,chop
 
  NOTES : Use raisin setting & add apple at pause.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bagels - Dg
 Categories: Breadmaker
      Yield: 1 Servings
 
      1 c  Water                               1 c  Whole wheat flour
  1 1/2 tb Honey                               2 c  Bread flour
  1 1/2 ts Salt                            1 1/2 ts Yeast
 
  DG Bread Machine Cookbook 160 Let machine knead dough once, then let dough
  rise 20 min. only in machine. Even if cycle runs longer, simply remove
  dough after 20 minutes and turn off machine. Divide dough into appropriate
  number of pieces. Each piece shoul
  
   Place these on well greased baking sheet, cover & let rise only 15 to 20
  minutes. Meanwhile, bring to slight boil in a NONALUMINUM pan, (Donna uses
  cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4
  bagels at a time into water, c
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Baked Potato Bread
 Categories: Breadmaker, Breads, Vegetables
      Yield: 1 Servings
 
    1/2 c  Water                             1/4 c  Sour cream
      2 c  Bread Flour                     1 1/2 tb Instant potato flakes
      1 tb Nonfat Dried Milk               1 1/2 tb Bacon bits
      1 tb Sugar                           1 1/2 tb Chives
      1 ts Salt                                2 ts Yeast (active dry)
 
  *** This dough will be very dry. Resist the urge to add water. 1 POUND LOAF
  Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Basic Buttermilk Wheat
 Categories: Breadmaker
      Yield: 1 Servings
 
  1 1/8 c  Buttermilk                        1/3 ts Baking Soda
  1 1/2 tb Apple Juice,Bottled Or Can      1 1/2 tb Gluten
      3 tb Brown Sugar -- or Maple             3 c  Whole-Wheat Flour
    1/3 ts Salt                            1 1/2 ts Yeast
 
  D. German IV Page 32 - Medium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bean Bread ..lentil, Black..
 Categories: Breadmaker, Breads, Bean/legume
      Yield: 1 Servings
 
      1 c  Water                             3/4 ts Salt
    3/4 c  Beans,Black,Dry,                1 1/2 c  Whole-Wheat Flour
           Cooked,Drained. Packed          1 1/2 c  Bread Flour
  1 1/2 tb Applesauce                      1 1/2 ts Yeast
  1 1/2 tb Honey                          
 
  D. German II Med Page 67 NOTES : OK tasting and quality. Can't tell it has
  black beans in it. Would pick this to go with soup.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Beer Cheese Bread - Pg 64
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
     10 oz Beer,Light -- flat                  3 c  Bread Flour
      1 tb Applesauce                      2 1/4 ts Yeast -- 1 packet
  1 1/2 ts Salt                                4 oz Am Cheese,2 slices
      1 tb Sugar                               4 oz Cheese,Cheddar,Cubes
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bits O' Bacon Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           1 POUND LOAF                        4 ts Applesauce
    2/3 c  Water                             1/2 ts Crushed green peppercorns
  1 2/3 c  Bread Flour                       1/2 ts Dried sweet basil
    1/3 c  Whole-Wheat Flour                   1 pn Garlic powder
      4 ts Sugar                             1/4 c  Bacon (with fat)
      1 ts Salt                                2 ts Yeast (active dry)
 
  *** Cook bacon till crisp then crumble and add with fat before measuring
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cajun Spice Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               1 tb Cajun spice blend
      2 c  Bread Flour                         2 ts Tomato paste
      1 tb Nonfat Dried Milk                 1/2 ts Onion paste
    1/2 ts Salt                              1/4 ts Parsley flakes
      1 tb Applesauce                          2 ts Yeast
      1 tb Brown sugar                    
 
  1 POUND LOAF Marie Frainier *DGCP02C* ----
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot-Apple Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                             3/4 ts Cinnamon,Ground
      1 tb Applesauce                        3/4 ts Salt
      1 tb Honey                           1 1/2 ts Yeast
      3 tb Carrot-Apple Pulp                 1/8 c  Sunflower Seeds,Dry,Hulled
      2 c  Whole-Wheat Flour                 1/2 ts Cloves,Ground
  1 1/2 tb Gluten                            1/4 ts Nutmeg,Ground
 
  Rasins & nuts optional. Healthy Breadman - Small - Page 249 1035 calories
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cayanne Corn Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/8 c  Water                             3/4 ts Cayenne Pepper
  1 1/2 tb Applesauce                        3/4 c  Cornmeal
  1 1/2 tb Brown Sugar                     2 1/4 c  Bread Flour
    1/8 ts Salt +_                         1 1/2 ts Yeast
 
  Donna German III - 108 - Medium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Certainly Citrus Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Water                               1 ts Applesauce
      2 c  Bread Flour                         2 tb Orange marmalade
      1 tb Plus (see below)                    2 ts Lime juice
      1 ts Nonfat Dried Milk                        Pn Lemon peel
      2 ts Sugar                               2 ts Yeast (active dry)
      1 ts Salt                                1    Pound loaf
      1 tb Plus (see below)               
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Challah Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Marie Frainier *DGCP02C*        2 1/2 tb Applesauce
    1/2 c  Water                               1    Egg Beaters
      2 c  Bread Flour                     1 1/2 ts Poppy seeds
      1 tb Sugar                           1 1/2 ts Yeast
      1 ts Salt                           
 
  Electric Bread 1 POUND LOAF
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cherry Yogurt Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                             1/3 c  Cherry yogurt (low fat)
      2 c  Bread Flour                         2 tb Applesauce
    3/4 ts Salt                                2 ts Brown sugar
    1/2 c  Dried cherries                      2 ts Yeast (active dry)
 
  Can be used with the regular and rapid bake cycles. 1 POUND LOAF
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Classic White Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Marie Frainier *DGCP02c*        1 1/2 tb Sugar
    3/4 c  Water                               1 ts Salt
      2 c  Bread Flour                         1 tb Applesauce
      1 tb Nonfat Dried Milk               1 1/2 ts Yeast
 
  Can be used with the regular, rapid, or delayed cycles. 1 POUND LOAF
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Corny Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/8 c  Creamed Corn,Canned               1/2 ts Nutmeg,Ground
  1 1/2 tb Applesauce                        3/4 c  Cornmeal
    3/4 ts Vanilla Extract                 2 1/4 c  Bread Flour
    1/2 ts Salt                            1 1/2 ts Yeast
  1 1/2 tb Brown Sugar                    
 
  D. German II - Medium  - Page 65
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cottage Dill Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Marie Frainier *DGCP02C*         1/4 c  Cottage cheese
    1/2 c  Water                             1/2 tb Dry onion
      2 c  Bread Flour                       1/2 tb Dill seed
      1 tb Nonfat Dried Milk                 1/2 tb Dill weed
      1 tb Sugar                               2 ts Yeast
      1 ts Salt                                1    POUND LOAF
      1 tb Applesauce                     
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Creamy Buttermilk Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Buttermilk                        1/3 ts Salt
    1/4 c  Cream,Heavy                     1 1/2 tb Gluten
      3 tb Apple Juice, Concentrate          1/3 ts Baking Soda
  1 1/2    Egg Beaters                     3 1/3 c  Whole-Wheat Flour
  1 1/2 tb Honey                               2 ts Yeast
 
  D. German IV Page 39 - Medium NOTES: 81.8 cal\oz May use evap skim milk in
  place of cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fall Pumpkin Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                             1/4 c  Canned pumpkin
      2 c  Bread Flour                       1/2 ts Vanilla extract
      1 tb Nonfat Dried Milk                 1/2 ts Ground ginger
      1 ts Salt                              1/4 ts Allspice
      1 tb Applesauce                        1/4 c  Pumpkin seeds
    1/2 tb Maple syrup                         2 ts Yeast
    1/2 tb Brown sugar                    
 
  *** Be sure to use plain canned pumpkin - not pie filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Famous Onion Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/2 tb Applesauce                          1    Egg
      2 tb Dill Seed                       1 1/2 ts Salt
      3 tb Dried minced onion                1/4 ts Baking Soda
    3/4 c  Sour Cream                      3 1/3 c  Bread Flour
    3/4 c  Cottage Cheese, Nonfat              1 pk Yeast
    1/4 c  Water                          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grape Nut Bread - Small
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Water                               1 ts Salt
  1 1/3 tb Applesauce                        1/3 c  Grape-Nuts
      2 ts Sugar                          
 
  06/03 08:37 pm  LORELI Loafing and Laughing in Ocala, FL
         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/03 8:39 PM
  
  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
  MM:BREADMAKER MEGA
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Greek Isle Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Marie Frainier *DGCP02C*           1 pn Garlic powder
    1/2 c  Water                               4 ts Chopped black olives
      2 c  Bread Flour                       1/2 ts Sweet basil
      3 tb Plain yogurt                      1/2 ts Dill weed
      2 ts Nonfat Dried Milk               2 1/2 tb Feta cheese
      1 tb Sugar                           2 1/2 tb Pureed cucumber
      1 ts Salt                                1 ts Yeast
      2 ts Applesauce                     
 
  *** cucumber should be peeled, sliced, seeded, and then pureed. If the feta
  cheese is packed in water, drain well. Finely chop black olives. 1 POUND
  LOAF
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Health Grain Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                             1/4 c  Grated or chopped carrots
  1 1/2 c  Bread Flour                       1/4 c  Raisins
    1/4 c  Whole-Wheat Flour                 1/4 c  Sunflower seeds
      2 ts Nonfat Dried Milk                 1/4 c  Bran flakes
      1 ts Salt                                1 tb Wheat germ
      2 ts Honey                               2 ts Yeast
      1 tb Applesauce                     
 
  This recipe can be used in the regular, rapid or delayed time bake cycles.
  ~FOR 1-LB. LOAF
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Curry Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/8 c  Water                           1 1/2 ts Curry Powder
      1 tb Applesauce                      1 1/2 c  Whole-Wheat Flour
  1 1/2 tb Honey                           1 1/2 c  Bread Flour
    3/4 ts Salt                            1 1/2 ts Yeast
 
  D. German II Medium Page 86
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Wheat - Large
 Categories: Breadmaker
      Yield: 1 Servings
 
  1 1/2 c  Water/Milk                          2 tb Gluten
    1/2 c  Honey                               4 c  Whole-Wheat Flour
    1/4 ts Salt                            2 1/2 ts Yeast
 
  Donna German Book IV Put in pan. Push Start. Use light setting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Italian Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Marie Frainier *DGCP02C*            1 tb Sugar
    1/2 c  Plus (see below)                  1/2 ts Salt
      2 tb Water                             1/4 c  Pesto sauce
  1 1/2 c  Bread Flour                     1 1/2 ts Yeast (active dry)
    1/2 c  Whole-Wheat Flour                   1    POUND LOAF
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Wheat Bread - Dg
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/8 c  Water                           1 1/2 tb Gluten -- to 3 T
    1/3 c  Honey                               3 c  Whole-Wheat Flour
    1/3 ts Salt                                2 ts Yeast
 
  D. German IV - medium - page 23 NOTES : 75 cal/oz
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Kulich Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Marie Frainier *DGCP02C*           2 tb Dried fruit mix
    1/2 c  Water                               2 tb Milk
      2 c  Plus (see below)                    2 tb Honey
      2 tb Bread Flour                       3/4 ts Vanilla extract
      1 ts Salt                              1/4 ts Dried lemon peel
      1    Egg Beaters                         2 tb Toasted almonds
      2 tb Raisins                             2 ts Yeast (active dry)
      2 tb Dried cherries                 
 
  NOTES : Plus just means add following ingredients 1 POUND LOAF
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Light Rye Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Marie Frainier *DGCP02C*          3/4 tb Applesauce
    3/4 c  Water                               2 ts Cornmeal
  1 1/2 c  Bread Flour                         1 ts Caraway seeds
    1/2 c  Rye flour                           2 ts Yeast
  1 1/2 tb Sugar                               1    POUND LOAF
    3/4 ts Salt                           
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Minted Herb Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Water                           1 1/2 ts Basil,Dried,Ground
      3 tb Applesauce                      1 1/2 ts Parsley,Dried
    2/3 ts Salt                            1 1/2 ts Mint
    2/3 ts Sugar                               2 c  Bread Flour
      3 tb Parmesan Cheese,Grated          1 1/2 ts Yeast
 
  D. German II Med Page 93 NOTES : Absolutely superb bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Orange Anise Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 2 tb Orange zest
  2 1/4 c  Whole wheat flour               1 1/2 ts Anise
      1 tb Dry milk                          1/2 c  Orange juice
      1 ts Salt                              1/2 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start.    5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mocha Java Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Marie Frainier *DGCP02C*       1 1/2 tb Brown sugar
    3/4 c  Water                               1    Egg Beaters
  1 3/4 c  Bread Flour                         1 tb Instant mocha sugar free
      1 tb Nonfat Dried Milk                        Coffee mix
      1 ts Salt                              1/4 c  Chopped pecans
  1 1/2 tb Applesauce                          2 ts Yeast
    1/4 c  Rye flour                           1    POUND LOAF
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Peaches and Cream Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                             1/3 c  Peach yogurt
      2 c  Bread Flour                         2 tb Applesauce
      1 tb Nonfat Dried Milk                 1/8 ts Nutmeg
      2 ts Brown sugar                       1/8 ts Cinnamon
    3/4 ts Salt                                2 ts Yeast
    1/2 c  Dried diced peaches            
 
  1 POUND LOAF----- Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Peanut Butter Bread - Electric
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
 
      3/4 c  Water
        2 c  Bread Flour
    2 1/2 T  Brown sugar
      1/4 t  Salt
      1/3 c  Peanut butter
        2 t  Yeast
  
  1 POUND LOAF--Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pizza Pleasure Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                             1/4 c  Shredded mozzerella
      2 c  Bread Flour                         2 ts Grated parmesan
      1 tb Nonfat Dried Milk                 1/4 c  Canned drained mushrooms
      1 tb Sugar                               2 tb Onion flakes
      1 ts Salt                              1/2 ts Garlic powder
      1 tb Applesauce                        1/2 ts Oregano
    1/3 c  Chopped pepperoni                   2 ts Yeast
 
  1 POUND LOAF--- Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rye Bread with Beer and Orange
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/4 c  Water                               1 ts Salt
      2 tb Applesauce                          2 tb Wheat Germ,Crude
      2 ts Orange Peel,Grated              2 1/2 c  All-Purpose Flour
      2 tb Molasses,Blackstrap                 1 c  Rye Flour,Medium
      1 c  Beer,Light                          1 pk Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Saffron Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               1    Egg Beaters
      2 c  Bread Flour                     1 1/2 tb Applesauce
      1 ts Sugar                             1/4 ts Ground saffron
      1 ts Salt                                2 ts Yeast (active dry)
 
  May substitute 1/8 t saffron threads for the ground saffron. 1 POUND LOAF
  Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sour Cream Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/8 c  Sour Cream                        1/3 ts Baking Soda
      2 tb Apple Juice,Bottle Or Can       1 1/2 tb Gluten
  1 1/2    Egg Beaters                         3 c  Whole-Wheat Flour
  1 1/2 tb Sugar                               2 ts Yeast
    1/3 ts Salt                           
 
  NOTES : Sandwich bread. Rises moderately high. 86 cal/oz D. German IV page
  24 - medium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough White Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/2 c  Starter                             1 ts Salt
  1 1/2 c  White bread flour                   1 tb Applesauce
      1 tb Nonfat Dried Milk                   2 ts Yeast
      1 tb Sugar                          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sun Nut Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           POUND LOAF-----                   1/4 ts Salt
    3/4 c  Water                               1 tb Applesauce
  1 3/4 c  Bread Flour                         2 tb Honey
    1/2 c  Whole-Wheat Flour                 1/4 c  Sunflower seeds
      1 tb Nonfat Dried Milk                   2 ts Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet Coconut Curry Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               1 tb Applesauce
      2 c  Bread Flour                       1/3 c  Raisins
      1 tb Nonfat Dried Milk                 1/3 c  Coconut flakes
      1 tb Sugar,Brown,Pressed Down            2 ts Curry powder
      1 ts Salt                                2 ts Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tabouli Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                               2 tb Olives,Black,Sliced
      2 c  Bread Flour                       1/2 tb Applesauce
      1 tb Sugar                             1/4 c  Tabouli mix
    3/4 ts Salt                                2 tb Yogurt
      2 tb Chopped dried apricots              2 ts Yeast
 
  ** Tabouli mix can be found in health food stores. 1 POUND LOAF-----Marie
  Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tropical Medley Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               1 ts Salt
      2 c  Bread Flour                         1 tb Applesauce
      1 tb Nonfat Dried Milk                 1/2 c  Dried fruit mix
      1 tb Sugar                           2 1/4 ts Yeast
 
  Use with regular, rapid, or delayed time cycles. MARIE FRAINIER (DGCP02C)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat Germ Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Water                             1/4 ts Nutmeg,Ground
  1 1/2    Egg Beaters                     1 1/2 tb Gluten
  1 1/2 tb Apple Juice,Bottled Or Can        1/3 c  Wheat Germ,Crude
      3 tb Maple Sugar                         3 c  Whole-Wheat Flour
    1/3 ts Salt                                2 ts Yeast
    1/3 ts Cinnamon,Ground                
 
  NOTES : 112 cal\oz D. German IV - Page 26
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wine & Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Wine,White Table Wine             3/4 ts Sugar
    1/2 c  Cheddar Cheese,Shredded         2 1/4 c  Bread Flour
  1 1/2 tb Applesauce                      1 1/2 ts Yeast
    1/2 ts Salt                           
 
  D. German IV - Page 30
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zoji Basic White
 Categories: Breadmaker
      Yield: 1 Servings
 
  1 1/4 c  Buttermilk                          1 ts Salt
      2 tb Applesauce                          3 c  Bread Flour
      2 tb Sugar                               1 pk Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zoji Crusty French
 Categories: Breadmaker
      Yield: 1 Servings
 
  1 1/3 c  Water                               2 c  Bread Flour
      1 ts Sugar                               2 c  Flour,All-Purpose
      1 ts Salt                                1 pk Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zoji Potato Bread
 Categories: Breadmaker, Breads, Vegetables
      Yield: 1 Servings
 
    1/2 c  Diced potato, peeled                1 ts Salt
      1 c  Water                               3 c  Bread Flour
  1 1/2 tb Applesauce                          1 pk Yeast
      2 tb Sugar                          
 
  In small saucepan place diced potato in water. Boil. Cook uncovered about
  15 minutes or until potato is soft. Don't drain liquid. Mash potato into
  liquid.
  
  Measure potato and liquid. Add water or milk to make 1 1/4 cups. Put in
  other ingredients...yeast on flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zoji Raisin Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/4 c  Buttermilk                      3 1/2 c  Bread Flour
      2 tb Applesauce                          1 pk Yeast
      2 tb Sugar                             1/4 c  Raisins,Seedless
      1 ts Salt                           
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hawaiian Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           1 1/2 pound loaf                    3 tb Sugar
    1/2 c  Water                             3/4 ts Salt
    1/2 c  Pineapple jiuic                     1 ts Yeast
      1    Egg                               3/4 c  Chopped macadamia or almonds
      2 tb Applesauce                        1/2 c  Coconut (optional)
      3 c  Bread flour                       119    Cal.
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Currant-Nut Coffee Bread
 Categories: Fruits, Breadmaker, Breads
      Yield: 1 Servings
 
           1 1/2 pound loaf                    3 tb Brown sugar
  1 1/2 ts Instant coffee crystals           3/4 ts Salt
      1 c  Water                               1 ts Yeast
      1    Egg                               1/2 c  Currants or dried cherries
      1 tb Applesauce                        1/3 c  Toasted chopped almonds or
      3 c  Bread flour                              Pecans
 
  dissolve coffee in water. add all ingredients to machine. use light
  setting. 101 cal/oz
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Panettone Bread
 Categories: Fruits, Breadmaker, Breads
      Yield: 1 Servings
 
           1 1/2 pound loaf                1 1/2 ts Anise seed, crushed
    3/4 c  Milk                              3/4 ts Salt
      1    Egg                                 1 ts Yeast
      3 tb Applesauce                        1/3 c  Light raisins
      3 c  Bread flour                       1/3 c  Currants
      2 tb Honey                             1/3 c  Chopped candied citron
 
  Use light setting.  103 cal.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Robert Ppearson's Giant Wonder
 Categories: Breadmaker
      Yield: 1 Servings
 
           1 huge loaf                       2/3 c  Cornmeal
  1 1/8 c  Water                           2 2/3 c  Bread flour
      3 tb Applesauce (Marg)                   5 tb Buttermilk powder
      1 ts Vanilla                             1 tb Caraway seeds
      2 tb Brown Sugar                         1 tb Yeast
  1 1/2 tb Cinnamon                            2 tb Gluten
  1 1/8 ts Salt                                2 ts Lecithin
    2/3 c  10 or 9 or 7 grain cereal         1/3 c  Raisins or currents
           Crush with rolling pin         
 
  This will produce a 33oz loaf. If you leave out lecithin, add 1/2 T gluten.
  He calls it NO NAME BREAD
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Granola Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Large Loaf                         2 tb Applesauce
  1 1/4 c  Water                               2 tb Honey
  2 1/4 c  Bread flour                       1/2 c  Granola
    3/4 c  Whole wheat flour                 1/3 c  Chopped walnuts (0ptional)
      2 tb Dry milk                            3 ts Yeast or
  1 1/2 ts Salt                                2 ts Fast acting yeast
 
  From Pillsbury leaflet. 3/22/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hearty Potato Chive Bread
 Categories: Spices, Breadmaker, Breads, Vegetables
      Yield: 1 Servings
 
           -Large Loaf                     1 1/2 ts Salt
    3/4 c  Water                               2 tb Chopped dried chives
    1/2 c  Buttermilk                          3 tb Applesauce
      3 c  Bread flour                     2 1/2 ts Yeast or
    1/2 c  Instant potato flakes               2 ts Fast acting yeast
  2 1/2 tb Sugar                          
 
  From Pillsbury brochure 24/3/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Buttermilk Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Buttermilk + 1T OR                  1 ts Salt
      1 c  Water + 1T AND                  2 1/2 ts Yeast
      5 tb Powdered buttermilk.              1/3 c  Raisins
      2 c  White flour                       1/3 c  Broken nuts - your choice
      1 c  Whole wheat flour              
 
  Place all the ingredients except the raisins and nuts in machine,program
  for Mix Bread,or Raisin Bread & press Start Add the raisins & nuts during
  the last part of the 2nd kneading when the beeper sounds.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin/winter Squash
 Categories: Breadmaker
      Yield: 1 Servings
 
    3/4 c  Water                             1/2 ts Allspice
    2/3 c  Pumpkin*                          1/4 ts Nutmeg
      2 tb Applesauce                        1/4 ts Ground cloves
      2 tb Honey                             1/2 c  Whole Wheat flour
  1 1/2 ts Salt                            2 1/2 c  Bread flour
      1 ts Cinnamon                        1 1/2 ts Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Seven Grain Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -Don Fifield xkgr41a                1 tb Butter
  2 1/4 c  Whole wheat flour                   1 tb Molasses
    1/4 c  7-grain cereal                      1 c  Water
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
  MODE. Press start. 5:00 will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lipton Onion Bread
 Categories: Vegetables, Breadmaker, Breads
      Yield: 1 Servings
 
      7 oz Water                               2 c  Bread flour
      1 pk Lipton onion soup mix               2 ts Yeast
 
  Kim ptwg60a  LIGHT crust
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple Something
 Categories: Breadmaker
      Yield: 1 Servings
 
           -DIANE HOFFMAN   (PXFB75B)        1/2 ts Salt
      1 c  Prepared inst van pudding           1 tb Sugar
    1/4 c  Applesauce                          4 c  Flour
    1/4 c  Water                               1 tb Dry yeast
      1    Egg, beaten                    
 
  Process on "dough" cycle. The filling would be 1/2 cup melted margarine or
  butter (I use 1/4 cup) topped with 1 cup brown sugar mixed with 3 TBS
  cinnamon. (I add raisins and nuts.) The topping is 4 oz. cream cheese, 1/4
  cup butter or margarine (I skip this) 1/2 tsp. vanilla, 1-1/2 cups powdered
  sugar and a teaspoon or two of milk. I've done these both "full fat" and
  "reduced fat." It's hard to tell the difference, so we go "reduced,"
  including using light (Neufchatel) cream cheese. I've tried ALL the fat
  free cream cheeses and NONE of them work. JUDITH PENZINER (GGMB18A)JUDITH
  PENZINER (GGMB18A) Happy baking!
                       Judy
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multigrain Bread Ii
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/4 c  Water                               1 c  Quaker Multigrain cereal
    1/4 c  Honey                               3 c  Bread Flour
    1/2 ts Salt                                2 ts Yeast
 
  This works well on the quick cycle of my Zoji using rapid yeast. Should
  work equally well (or better!) with regular yeast and regular cycle. Eat a
  slice hot and buttered! Linda in Birmingham 04/14/93 10:29 am CT Zoji S-15
  #1.5 LINDA CALDWELL (KKPD13B)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet Orange Bread
 Categories: Fruits, Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                1 1/2 tb Applesauce  1
           -1 1/2 lb loaf                      3 c  Bread flour  2
    1/2 c  Plus 1 T water  1 1/4+2T            2 tb Dry milk powder  1 1/2
  1 1/2 lg Eggs   1                          1/4 c  Sugar 3 T
      3 tb Orange juice concentrate 2        1/2 ts Grated orange peel  1/4
  1 1/4 ts Salt   3/4                          2 ts Fleischmann'sRapidRise yeast
 
  Smaller loaf quantities are to the right of the ingredient. For yeast in
  the smaller loaf, use 1 1/2 t. Put ingredients into bread pan according to
  custom. Bake on regular or rapid cycle. Fleischmanns Best-Ever Breads pg 76
  (recipe calls for butter/marg where I have applesauce)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet Egg Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                1 1/2 tb Applesauce* 1
           1 1/2 Pound Loaf 1                  3 c  Bread flour  2
    3/4 c  Water  1/2                          2 tb Dry milk powder  1 1/2
  1 1/4 ts Salt  3/4                         1/4 c  Sugar  3 T
  1 1/2 lg Eggs  1                             2 ts RapidRise Yeast  1 1/2
 
  Put in pan according to custom. From Fleischmann's BEST-EVER Breads 4/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheddar Bread
 Categories: Cheese/eggs, Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                    3 c  Bread flour  2
           1 1/2 Pound Loaf 1                  1 c  Grated Cheddar Cheese 2/3
    3/4 c  Water  1/2                          2 tb Dry milk powder  1 1/2
  1 1/4 ts Salt  3/4                           2 tb Sugar  1 1/2
  1 1/2 lg Eggs 1                              2 ts RapidRise Yeast  1 1/2
 
  Put in pan according to custom. 4/93  Fleischmann's BEST-EVER BREADS
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Challah Bread - Garrett
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                1 1/2 ts Salt    1
      6 oz Water   4 oz                        3 c  Bread flour   2
      3    Eggs   2                        1 1/2 ts Poppy seeds   1
      3 tb Applesauce   2                  2 1/2 ts Yeast    1 1/2
      3 tb Honey    2                     
 
  For 1 1/2#   & 1# loaves.  Page 35
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sage Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                    1 tb Brown sugar   2 t
  1 1/2 c  Water (Milk)  1                     2 ts Fresh sage 1 1/2 OR
      1 tb Applesauce (Shortng) 1 1/2t       1/2 ts Crushed dried sage 1/2
      2 c  Whole wheat flour  1 1/2          3/4 ts Salt   1/2
      1 c  Bread flour   2/3                   1 ts Yeast   1 t
    1/3 c  Cornmeal  1/4                  
 
  Page 39
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot-Ginger Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton                            3 tb Toast Sesame seed   2
      1 c  Fine Shred carrot  3/4              1 tb Brown sugar  2t
      1 c  Water (Milk) 2/3                  1/2 ts Ground gringer  1/2
      2 tb Applesauce (Shortng) 1 T          3/4 ts Salt  1/2
      2 c  Whole wheat flour  1 1/3            1 ts Yeast   1
      1 c  Bread flour  2/3               
 
  Page 50
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pineapple-Carrot Bread
 Categories: Fruits, Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                    2 c  Whole wheat flour  1 1/3
    3/4 c  Buttermilk  2/3                     1 c  Bread flour  2/3
      8 oz Can crush pinpple drain 1/2c        1 tb Brown sugar  2 t
    1/2 c  Shredded carrot  1/3              3/4 ts Salt  1/2
      1 tb Applesauce   1 1/2t                 1 ts Yeast  1
 
  Page 57
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheddar Cheese Bread Nvn
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -DEICHMA1   [Diana/SysOp]           2 tb Sugar
      1 pk Yeast                           1 1/4 c  Warm water
      3 c  Bread flour                     1 1/2 c  Grated sharp cheddar cheese
    1/4 c  Nonfat dry milk                          -(at room temperature)
      1 tb SOFT butter                       1/3 c  Parmesan cheese
      1 ts Salt                                1 ts Coarse black pepper
 
  In the order listed, put ingredients in pan, select white bread, and push
  start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lemonaide Bread Nvn
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -JWESTERGRE                     1 1/2 ts Sugar
  2 1/2 ts Active dry yeast                1 1/2 ts Vegetable oil
  1 3/4 c  + 2 Tbs bread flour               1/4 c  Froz lemonade conc, thawed
  1 1/2 c  Whole wheat flour                   1 c  Water
  1 1/4 ts Salt                           
 
  Add all ingredients in the order suggested by your bread machine's
  manufacturer and process on the basic bread cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Bread Ii By Dak
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -SHARON WERTZ   (SBVD40A)           1 ts Sugar
  2 1/2 ts Yeast                               1 ts Butter
      2 c  Bread flour                         1 c  Plus 1 T warm water
      1 ts Salt                           
 
  Put all ingredients into the pan in the order listed. If your machine has a
  french bread cycle, use it, otherwise use white bread. I don't recommend
  the turbo (2 1/2 hour single rise) cycle for this bread - It is worth
  waiting 4 hours for!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Raisin Bread - Dak
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -SHARON WERTZ(SBVD40A)              1 ts Salt
  2 1/2 ts Yeast                               1 tb Oil or applesauce
      1 c  Oatmeal                         1 1/4 c  Warm water
      2 c  Bread flour                       1/2 c  Raisins
      1 c  Whole wheat flour                 1/4 c  Chopped nuts (optional)
      1 tb Gluten                              1 ts Cinnamon
      2 tb Honey                          
 
  You can add the raisins and nuts at the beginning of the cycle or at the
  "beeps"  You may need to add more water. Here in AZ I have to add a couple
  more tablespoons of water when the weather is very dry. If the machine
  seems to strain to knead the dough, add a little more water. Use the sweet
  bread cycle, as the sugar and raisins make the crust brown quickly. I put a
  piece of foil on top to brown the top crust a bit more.
  
  Sharon in Phoenix
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Yogurt Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Sugar
  2 1/4 c  Whole wheat flour                   2 tb Sesame seeds
      1 tb Dry milk                          1/2 c  Yogurt (4 1/2 oz)
      1 ts Salt                              1/2 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start.    5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pizza - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 ts Dry yeast
  2 1/4 c  Bread flour                              TOPPINGS:
      1 ts Salt                              2/3 c  Pizza sauce (10 oz)
  1 1/2 ts Vegetable oil                       2 c  Mozzarella cheese (8 oz)
    3/4 c  Water                                    Garnishes of your choice
 
  1. Place first 3 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide the dough into 4 equal portions. Roll each portion into a
  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
  rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on
  a greased baking pan.  Prick the surface with a fork. 6. Brush with 2
  tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with
  ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes
  or until ingredients are cooked and the dough is crisp and slightly brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Bagels - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               2/3 c  Water
  1 1/8 c  Whole wheat flour (5 1/4 oz)    1 1/2 ts Dry yeast
  1 1/8 c  Bread flour (5 1/4 oz)                   TOPPINGS:
      1 ts Salt                              3/4 tb Poppy seed (optional)
      1 tb Butter                            3/4 tb Sesame seeds (optional)
      2 tb Molasses                       
 
  1. Place first 4 ingredients inside the bread pan. Add molasses and water.
  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours
  and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for
  20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on
  a lightly floured surface into a log, approximately 3/4 inch thick and 8
  inches long, using the palm of your hand. 4. Seal the ends together tightly
  to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a
  greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes .
  6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.
  Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
  Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame
  seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until
  golden brown, turning them over after half the baking time.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Prune Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Prunes (1 oz); chopped
  2 1/4 c  Whole wheat flour                   1 tb Molasses
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
  start.    5:00  will show.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hearty Oat and Walnut Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -SCOTT SESSIONS   (VTWP87A)         1 tb Salt -
  1 1/2 ts Yeast-                            3/4 c  Walnuts -
  3 1/4 c  Bread Flour -                       1 tb Margarine-
    1/2 c  Quick oats -                    1 1/4 c  -very warm water; (not hot)
    1/4 c  Brown sugar                    
 
  ....With homemade soup its a real favorite.
   Follow manufactures instructions
  
   Formatted by Elaine Radis BGMB90B; JANUARY; '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mom's Bread Rolls for the Bm
 Categories: Breads, Breadmaker
      Yield: 24 Servings
 
           * JAN CARGILL ** VHPK03A          1/2 tb Salt
    2/3 c  Milk                                1 tb Shortening
    2/3 c  Water                               1 pk Yeast or 1 env. dry yeast
  1 1/3 tb Sugar                               3 c  Flour
 
  Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar
  ,salt and shortening.  Stir until dissolved and lukewarm. Add yeast
  (dissolved in water). Sift flower (about 6 cups) only enough so you can
  knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl
  and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down
  with knife and let rise again 1/2 hr. .Cut up in small pieces and roll
  around in hands and place in tin . (To form a small ball). Let rise for 1
  1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to
  40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont
    The ingredient amounts have been adjusted for the BREAD MACHINE. You will
  need to follow your bread machine directions for making the bread. The
  above directions are for BY HAND bread making only.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Harvest Round Bread (Breadmaker)
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           -RENEE SCOTT   (DNTM47A)            1 ts Salt
      1 c  Whole wheat flour                 1/2 c  Carrots
      1 tb Honey                             3/4 c  Milk
    5/8 c  Oatmeal                           1/4 c  Raisins
      1 tb Molasses                          1/4 c  -water
      1 pk Yeast                             1/4 c  Nuts
      1 c  White flour                      3/16 c  Margarine
 
  NOTE: This recipe was resized; follow the directions for your B/M.
   Because I am still so new at this *P BB I wrote my note in the wrong place
  so here goes again!  My bread making is improving, thanks to *P and B M
  Magic! I love the book. On a trip to New England I bought bread in a town
  square, it was wonderful! Later I wrote the baker for the recipe and she
  kindly sent it.  I've only tried it once (I'm new to bread making). But now
  I'd like to try it in my BM.        (the directions follow for assembling
  ingredients, etc. but since I want to make it in my BM, I'm not including
  them.
   Divide dough in two.  Divide each half into 3 and make 3 ropes. Braid them
  and make into a circle. Attach both ends,repeat with other half.
  
   The bread was delicious and I would appreciate any help someone can give
  me.  Until later, Renee N.C. San Diego
  
   Formatted by Elaine Radis BGMB90B; JANUARY, '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Flour Measuring Hint
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Diana Lewis vgwn37a            
 
  All flour is presifted but it settles during shipment. A cup of flour
  scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4
  ounces. To measure correctly fluff up flour in the bag or canister. Then
  sprinkle it lightly with a spopon into a measuring cup, scrape the excess
  off the top with a knife. From King Arthur flour
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zoji's Hearty Oatmeal Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -S DUNLAP USN (RET) XRVR35A     2 2/3 c  Bread flour
  1 1/4 c  Water                             1/2 c  "quick" oatmeal
  1 1/2 tb Powdered milk                       3 tb Vital gluten;
      2 tb Brown sugar                              -(optional, but good)
      3 tb Butter; (margerine)                 1 pk Yeast
  1 1/2 ts Salt                           
 
  Bake on the "regular" cycle, and you'll get a truly fine and tasty "white"
  loaf that won't last very long. This is my contribution to your 1993....how
  about a few of your "bulletproof" favorites in return? Have the very finest
  of New Years....
   Stan Dunlap Formatted by Elaine Radis Posted on P* JANUARY, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cream Cheese Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PEGGY SEEVERS   (PDMT15A)          3 tb Sugar
    1/3 c  Milk                                1 ts Salt
      1 c  Cream cheese; (I cube mine)         3 c  Bread flour
    1/4 c  Margarine; or butter            2 1/2 ts Yeast
      1    Egg                            
 
  Here is the recipe for Cream Cheese bread from DG book I-
  
  I cook this on the light crust setting and if you want to add choc chips,
  raisins or other dried fruits, use the setting for adding these at the
  beep.
  
  Enjoy! Formatted by Elaine Radis Posted on P* JANUARY, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dede's Buttermilk Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
  1 1/8 c  Buttermilk or                   1 1/2 ts Salt
      4 tb Dry buttermilk powder and           1 tb Butter or margarine
  1 1/8 c  Water                               3 tb Honey
           (for Welbilt/Dak machines         1/4 ts Baking soda*
           Add 2 T more buttermilk)        1 1/2 ts Red Star active dry yeast
      3 c  Bread flour                    
 
  * Prodigy "research" has shown that if using powdered buttermilk we should
  omit the baking soda.
  
  Place all ingredients in bread pan, select Light Crust setting, and pres
  Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Anadama Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Molasses
  2 1/4 c  Bread Flour                         1 tb Olive oil
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
    1/4 c  Cornmeal (1/2 oz)              
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Basic White Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter (2/5 oz)
  2 1/4 c  Bread flour (10 1/2 oz)             2 tb Sugar (3/5 oz)
      1 tb Dry milk (1/5 oz)                 7/8 c  Water (7 fl.oz)
      1 ts Salt (1/5 oz)                       1 ts Dry yeast (1/10 oz)
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Double Bran Bread  - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                       1/3 c  Bran flakes (1 oz)
      1 tb Brown sugar                       1/4 c  Toasted bran (3/4 oz)
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot-Spice Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Carrots (1 oz); grated
  2 1/4 c  Bread Flour                         2 ts Allspice
      1 tb Dry milk                            1 tb Honey
      1 ts Salt                              3/4 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cracked Wheat-Sunflower Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Unsalted sunflower seeds
  2 1/4 c  Bread Flour                              -(1 oz)
      1 tb Dry milk                            1 tb Honey
      1 ts Salt                                1 c  Water
      1 tb Butter                              1 ts Dry yeast
    1/4 c  Cracked wheat cereal (1 oz)    
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Herb Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 2 tb Parsley
  2 1/4 c  Bread Flour                         1 tb Caraway seeds
      2 tb Sugar                               1 tb Dill
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
  liquids and yeast) inside the bread pan. Add liquid ingredients. Close
  cover and place dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Milk Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                     15/16 c  Milk (7 1/2 fl.oz)
      2 tb Sugar                               1 ts Dry yeast
      1 ts Salt                           
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multgrain Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                         1 ts Cornmeal
      2 tb Whole wheat flour                   1 tb Cracked wheat cereal
      2 tb Soy flour                           2 tb Bran flakes
      2 tb Triticale flour *                   1 ts Flax seeds
      1 ts Millet flour                        1 tb Honey
      1 tb Dry milk                            1 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  * IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb
  RYE FLOUR.
  
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal-Applesauce Bread - Pan-1
 Categories: Breadmaker, Breads, Sauces
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Oatmeal (4/5 oz)
  2 1/4 c  Bread flour                       1/4 c  Applesauce (2 1/10 oz)
      1 tb Sugar                             1/2 ts Cinnamon
      1 tb Dry milk                          5/8 c  Water (5 fl.oz)
      1 ts Salt                                1 ts Dry yeast
      1 tb Butter                         
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         1 tb Orange zest; chopped
      1 ts Sugar                            7/16 c  Orange juice (3 1/2 fl.oz)
      1 tb Dry milk                          1/2 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Egg Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread Flour                         1 sm Egg
      1 tb Sugar                             3/4 c  Milk; or enough to make
      1 ts Sugar                                    -16/16 c with the whole egg
      1 tb Dry milk                            1 ts Dry yeast
      1 ts Salt                           
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fruit Nut Bran Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield               1/4 c  Bran flakes (4/5 oz)
  2 1/4 c  Bread Flour                         3 tb Toasted bran
      2 tb Brown sugar                       1/4 c  Sliced almonds (4/5 oz)
      1 tb Dry milk                          1/4 c  Dried fruit bits (1 2/5 oz)
      1 ts Salt                                1 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Select BAKE (LIGHT) mode. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheese & Pepperoni Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 2 ts Parmesan cheese, grated
  2 1/4 c  Bread flour                       1/2 ts Garlic powder
      1 tb Sugar                             1/2 ts Onion powder
      1 tb Dry milk                          1/4 ts Oregano
      1 ts Salt                                1 ts Olive oil
    1/4 c  Pepperoni (1 oz); chopped         3/4 c  Water
    1/4 c  Provolone cheese (1 1/5 oz);        1 ts Dry yeast
           -chopped                       
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Poppy Seed-Lemon Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         2 tb Poppy seeds
      1 tb Sugar                               1 tb Lemon peel
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpernickel Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                         3 tb Cornmeal
    1/4 c  Rye flour (1 oz)                    2 tb Cocoa
    1/4 c  Whole wheat flour(1 1/3 oz)         2 tb Molasses
      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)
      1 ts Salt                                1 ts Dry yeast
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumnpkin Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                       1/4 c  Pumpkin; cooked and mashed
      1 tb Sugar                                    -(1 4/5 oz)
      1 tb Dry milk                          3/4 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 tb Butter
  2 1/4 c  Bread flour                       1/4 c  Raisins (1 1/2 oz)
      1 tb Sugar                             1/2 tb Cinnamon (optional)
      1 tb Dry milk                          7/8 c  Water
      1 ts Salt                                1 ts Dry yeast
 
  Place all ingredients (except liquids and yeast) inside the bread pan. Add
  liquid ingredients. Close cover and place dry yeast into the yeast holder.
  Select BAKE (LIGHT) mode. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rye Bread - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 ts Salt
  2 1/4 c  Bread flour                         1 tb Butter
    1/4 c  Rye flour (1 oz)                    1 c  Water
      2 tb Sugar                               1 ts Dry yeast
      1 tb Dry milk                       
 
  Timer may be used. Place all ingredients (except liquids and yeast) inside
  the bread pan. Add liquid ingredients. Close cover and place dry yeast into
  the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spicy Cheese Loaf - Pan-1
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           XKGR41A Don Fifield                 1 ts Dry mustard
  2 1/4 c  Bread flour                       1/4 ts Black pepper
      2 tb Sugar                             1/2 c  Cheddar cheese; shredded
      1 tb Dry milk                            1 tb Worcestershire sauce
      1 ts Salt                              7/8 c  Water
      1 tb Butter                              1 ts Dry yeast
 
  Bake (Rapid) mode may be used. Place all ingredients (except liquids and
  yeast) inside the bread pan. Add liquid ingredients. Close cover and place
  dry yeast into the yeast holder. Press start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: No-Fat Bagels for Breadmachine
 Categories: Breadmaker, Breads, Low cal, Ethnic
      Yield: 6 Servings
 
           -Judy Garnett pjxg05a               3 c  Flour
      1 pk Yeast                               1    Egg white
    3/4 c  -Warm water; 110 deg            1 1/2    -water
 
    Place yeast and flour to bread pan of machine. Add egg white and warm
  water. Program for Manual, White Bread and press start. Allow bread to
  knead two times and then remove from pan.
   Shaping Bagels: Divide dough into 12 portions. Roll each piece into a
  smooth ball. Punch a hole in center of dough and shape like a bagel. Cover
  and let rise 20 minutes.
   In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and
  simmer for 5 minutes turning once. Drain. Beat egg white and water together
  lightly. Brush bagles with egg white and water glaze. For variety sprinkle
  with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375
  deg oven 30 mins. or until brown. Makes 6.
    Adapted from: No Salt No Sugar No Fat Cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bagels (Breadmaker)
 Categories: Breads, Breadmaker, Ethnic
      Yield: 12 Servings
 
----------------------------------SMALL (8----------------------------------
    2/3 c  Water                             2/3 c  Whole wheat flour
      1 tb Honey                           1 1/3 c  Bread flour
      1 ts Salt                                1 ts Yeast

---------------------------------MEDIUM (12---------------------------------
      1 c  Water                               1 c  Whole wheat flour
  1 1/2 tb Honey                               2 c  Bread flour
  1 1/2 ts Salt                            1 1/2 ts Yeast

---------------------------------LARGE (16---------------------------------
  1 1/3 c  Water                           1 1/3 c  Whole wheat flour
      2 tb Honey                           2 2/3 c  Bread flour
      2 ts Salt                            2 1/2 ts Yeast
 
  Set for dough cycle.Let the machine knead the dough once, and then let the
  dough rise for only 20 minutes in the machine. Even if your cycle runs
  longer, simply remove dough after 20 minutes and turn off the machine.
  Divide the dough into the appropriate number of pieces. Each piece should
  be rolled into a rope and made into a circle, pressing the ends together.
  You may find it necessary to wet one end slightly to help seal the ends
  together.
  
  Place these on a well greased baking sheet, cover and let rise only 15 to
  20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan",
  (Donna German uses a cast iron frying pan) about 2 inches of water.
  Carefully lower about 3 or 4 bagels at a time into the water, cooking for
  about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle
  with poppy seeds, sesame seeds or dried onion bits if desired and place on
  the greased baking sheet. Bake in a preheated
      550    degree oven for 8 minutes.
  
  This recipe is from Donna German's first Breadmachine Cookbook, pages 160-
  161.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Old-Fashioned Wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
---------------------------------BETH LANE---------------------------------

-------------------------------ONE POUND LOAF-------------------------------
    3/4 c  Water                             1/3 c  Whole Wheat Flour
  1 1/2 tb Canola Oil                          2 tb Powdered Milk
  1 1/2 tb Maple Syrup                         1 ts Fine Sea Salt
  1 2/3 c  Unbleached All-Purpose Flour    1 1/2 ts Active Dry Yeast
 
  Put all the ingredients in the inner pan in the order listed, or in the
  reverse order if the manual for your machine specifies dry ingredients
  first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the
  quivalent setting for your machine.  Push Start.
  
  Recipe from The Breadman's Healthy Bread Book by George Burnett.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Potato Kugel Bread
 Categories: Breadmaker, Breads, Vegetables
      Yield: 6 Servings
 
---------------------------WENDY CERACCHE DBCP84B---------------------------

----------------------------MAKES A MEDIUM LOAF----------------------------
    3/4 c  Mashed Potatoes *                   1 tb Sugar
    3/4 c  Potato Water                        3 c  Bread Flour
  2 1/4 tb Vegetable Oil                   1 1/2 ts Yeast
    3/4 ts Salt                                2 ts Wheat Germ
 
  * Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan
  cheese and horseradish. The dough is very liquid and the bread will not
  rise very high but it makes a chewy bread similar in texture to a knish or
  a potato kugel.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Quick Sourdough Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
  2 1/4 c  Bread Flour                       1/2 c  Dairy sour cream
      1 tb Wheat Germ                          1 tb Vinegar
  1 1/2 ts Sugar                             1/2    Egg white
      1 ts Salt                              1/2 tb Water
    1/4 ts Ginger                              1 ts Poppy seed
    1/2 c  Water                               2 ts Yeast
 
  Load as directed for your bread machine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wonder Bread--Golden Egg Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
  2 1/2 ts Yeast                               2    Eggs
      3 c  Bread flour                         6 tb Vegetable oil
  1 1/2 ts Salt                              3/4 c  Water
      4 tb Sugar                          
 
  Load according to your machine's directions. Bake on light.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lemon Poppy Seed Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
    3/4 c  Water                               2 tb Honey
      3 c  Bread flour                       1/2 c  Almonds, toasted & sliced
  1 1/2 tb Dry milk                            1 tb Lemon peel
      1 ts Salt                                3 tb Poppy seeds
  1 1/2 tb Butter                              2 ts Lemon extract
    3/4 c  Lemon Yogurt                        2 ts Yeast
 
  You can also use sour cream instead of the yogurt for a bit of a different
  taste. Load as directed for your bread machine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Walnut-Onion Herb Bread
 Categories: Breads, Breadmaker
      Yield: 8 Servings
 
  1 1/4 tb Active dry yeast                  1/4 c  Chopped fresh dill
      2 tb Sugar                                    Or
      1 c  Warm water (105-115)            1 1/2 tb Dried dill
      1 c  Warm milk (105-115)             4 1/2 c  Flour
      1    Egg                               1/3 c  Minced white onion
      2 ts Salt                              2/3 c  Coarsely chopped walnuts
      2 tb Walnut oil or unsalted buttr   
 
  *This recipe is for making bread in a casserole dish with no kneading. To
  make it in a bread machine cut liquid and flour in half. In a small bowl,
  sprinkle the yeast and a pinch of sugar over the warm water. Stir to
  dissolve and let stand until foamy, about 10 minutes. In a large bowl,
  combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2
  cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the
  yeast mixture and remaining flour 1/2 cup at a time, beating vigorously
  about 2 minutes. Batter will be sticky. Cover with plastic wrap and let
  rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion
  and walnuts over the top of the batter and stir down, beating vigorously to
  evenly distribute. Turn into a well greased 3-quart casserole or souffle
  dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley
  with plastic wrap and let rise in a warm area until doubled in bulk, about
  30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven
  until the top is crusty brown, hollow when tapped and a cake tester
  inserted into the center comes out clean, about 45-50 minutes. Run a sharp
  knife around the sides of the pan and turn out of the pan onto a rack to
  cool right side up. Variation: add 4 ounces mozzarella cheese, cut into
  cubes. *For Bread machine, dump in all ingredinets and push start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Sunflower Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        1 ts Salt
    1/3 c  Old fash rolled oats                1 tb Applesauce
    5/8 c  Buttermilk                          1 tb Brown sugar
      1    Egg                                      Grated rind 1 orange
      1 c  Whole wheat flour                 1/4 c  Sunflower seeds
      1 c  Bread flour                       1/4 ts Baking soda
      2 ts Wheat gream                         3 ts Yeast
 
  Crust light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Basic Whole Wheat
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                        1 c  Bread flour
    1/4 c  Water                               1 ts Salt
    3/8 c  Milk                                1 tb Applesauce (oil)
      1    Egg                                 1 tb Honey
      1 c  Whole wheat flour                   2 ts Yeast
 
  Crust light Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: San Diego Sunshine
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           1 pound loaf                    1 1/2 tb Applesauce (butter)
    3/4 c  Water                               1 tb Brown sugar
  1 1/3 c  Bread flour                         1 tb Honey
    2/3 c  Whole wheat flour                        Grated rind of 1 orange
      1 ts Salt                            1 1/2 ts Yeast
 
  Crust: light. Bake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Saucy Apple Bread * Elecbr-1
 Categories: Breadmaker, Breads, Fruits
      Yield: 1 Servings
 
--------------------------------1 POUND LOAF--------------------------------
           -Marie Frainier *DGCP02C*       2 1/2 tb Honey
    1/2 c  Apple cider                       1/3 ts Vanilla extract
  1 1/3 c  White bread flour               2 1/2 tb Unchopped walnuts
    3/4 c  Plus (see Below)                2 1/2 tb Beaten egg
      1 tb Wheat flour                       1/3 c  Unsweetened applesauce
      1 ts Salt                              1/3 c  Unpeeled granny smith apples
  2 1/2 tb Plain yogurt                    1 1/4 ts Yeast (active dry)
 
  *** core and dice unpeeled apple.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple Oat Bread * Elecbr-1
 Categories: Breadmaker, Breads, Fruits
      Yield: 1 Servings
 
--------------------------------1 POUND LOAF--------------------------------
           -Marie Frainier *DGCP02C*           1 tb Concentrated apple juice
    1/2 c  Water                               2 ts Lemon juice
  1 1/3 c  White bread flour                   1 tb Honey
    2/3 c  Wheat flour                         2 tb Yogurt
      2 ts Dry milk                            2 ts Molasses
      1 ts Salt                              1/4 c  Oats
      2 ts Butter                              2 ts Yeast (active dry)
    1/2 c  Canned/chopped apples          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Madonna Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -SCOTT SESSIONS   (VTWP87A)           ds Salt -
  1 1/2 ts Yeast -                         1 1/2 c  -warm water-
      2 c  Bread Flour -                       1 tb Oil -
  1 1/2 c  WW Flour -                          2 tb Honey -
    1/2 c  Quick oats -                        2 tb Molasses-
 
  Enjoy.....(variations:just use 3 1/2 C of Bread Flour-no WW flour...or
  replace the molasses with maple syrup...or add 2 teasp of Cinnamon and 2/3
  C Raisins...tastes great! Formatted by Elaine Radis BGMB90B; JANUARY; '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Onion Soup Bread
 Categories: Breadmaker, Quick meals, Breads, Soups
      Yield: 2 Servings
 
           -R.FRANCK [Rob]                
 
   Unbleached Bread Flour 1 1/2 cup 2 1/4 cup Whole Wheat Flour 1/2 cup 3/4
  cup Active Dry Yeast 1 tsp. 1 tsp.
   Dry Onion Soup Mix 1 - 1 oz pkg. 1 - 1 oz pkg.
   Margarine  1 Tbs.  1 1/2 Tbs.
   Water   3/4 cup  1 1/4 cup
  
   Heat the water and pour over onion soup mix. Let cool to lukewarm before
  adding to bread. Bake on Medium temperature.
  
   Note--I needed to add about 1 Tbsp. more water. Rob.
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Pizza Bread
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -C-Thompson18 [Cat]               1/2 ts Dried basil, crumbled
           --For DAK/Welbilt:                1/2 ts Dried oregano, crumbled
    1/2 c  Plus 2 Tb milk                      3    Tb grated Parmesan cheese
      1 c  Sourdough starter                 1/4 c  Very finely minced
      2    Tb sugar                                 -pepperoni
      1 ts Salt                                3 c  Flour
      1    Egg, beaten                     1 1/2 ts Yeast
      2    Tb melted butter               
 
   A very unique bread, guaranteed to garner many compliments:
  
   Combine all ingredients in bread machine.
  
   For Sanyo/Seiko machine, use following proportions: 6 Tb plus 2 tsp milk
  2/3 cup sourdough starter 1 Tb plus 1 tsp sugar 1 egg yolk, beaten 1/2 tsp
  salt 1 Tb plus 1 tsp melted butter 1/4 tsp plus a generous pinch of basil,
  crumbled 1/4 tsp plus a generous pinch of oregano, crumbled 2 Tb grated
  Parmesan cheese 2 Tb plus 2 tsp finely minced pepperoni 2 cups flour 1 tsp
  yeast
  
   Also see Atari Bread 233 Posted on Genie C13 T19 M152 by C.THOMPSON18
  [CAT] on   8/9/91 MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Irish Potato Bread
 Categories: Breadmaker, Quick meals, Breads, Vegetables
      Yield: 2 Servings
 
           -Debbie Carson                 
 
   ...-1 1/2 lb. loaf-   -OR-   -1 lb. loaf-
  
   5/8 cup milk                  3/8 cup milk 1/4 cup potato water* 1/4 cup
  potato water* 3 cups all-purpose flour 2 cups all-purpose flour 1/3 cup
  plain mashed potato, 1/4 cup plain mashed potato, .. at room temperature at
  room temperature 1 1/2 tsp salt 1 tsp salt 1 1/2 Tbsp sugar 1 Tbsp sugar 1
  1/2 Tbsp butter
  :          1 Tbsp butter 1 1/2 tsp active dry yeast 1
      1/2    tsp active dry yeast
  
   Place the ingredients in the bread pan, insert it into the bread machine,
  select a light crust setting and press "start".
  
   * = From boiling the potato for the 1/3 (1/4) cup mashed potato.
   Courtesy, Debbie Carlson, Cooking Echo
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Cherry Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -ELECTRIC BREAD CB                1/2 c  Chocolate Chips
  1 1/8 c  Water                             1/2 c  Cherries; (Dried)
  2 1/4 c  White bread flour                   3 tb Triple Sec
    3/4 c  Wheat bread flour                 3/8 ts Orange Peel
  1 1/2 tb Dry Milk                        1 1/2 ts Fast Rise Yeast
      3 tb Molasses                                 -=or=-
  1 1/2 tb Salt                                3 tb Active Dry Yeast
 
   Make sure to use REAL chocolate chips, Dried cherries are typically
  available in health and specialty stores.
   Also see Atari Bread 668 Posted on Genie C03 T17 M086 by GORDON on
  11/15/91
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet Oatmeal Bread
 Categories: Breadmaker, Breads
      Yield: 10 Servings
 
           -JUDI M. PHELPS (BNVX05A)           3 tb Molasses
    3/4 c  Old-fashioned rolled oats       1 1/2 ts Red Star active dry yeast;
  1 1/4 c  ;water (Welbilt/Dak add                  -1-1/2-lb Panasonic/National
           -2 tablespoons more                      -machines (use 3 tsp. yeast)
      3 c  Bread flour                              -1-1/2 lb Welbilt/Dak
  1 1/2 ts Salt                                     -machines (use 2 tsp. yeast)
 
  Place all ingredients in bread pan, select Light crust setting, and press
  Start.  (Some machines may have to be set at Bread Color: Light or Crust:
  Adjust Temp. Sensor to Light.) Menu selection: Bake Light (Some machines
  may have to be set at Menu: Bread or Select: White Bread.) Note: This bread
  can be set on a delayed timer. The authors suggest, cut a thick slice and
  toast it.  This makes a 1-1/2 lb loaf. SOURCE: Bread Machine Magic
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pete's Delightful Delicious Apple Pie Bread
 Categories: Breadmaker, Fruits, Breads
      Yield: 16 Servings
 
           -DONNA COUNTRYMAN (RFGR23B)   

---------------------------------RECIPE # 1---------------------------------
      3 tb Brown Sugar                              -cut up
      1 ts Sea Salt                        1 1/2 ts Cinnamon
    3/4 c  Buttermilk                        1/2 tb Dough Enhancer
      2 tb Apple juice CONCENTRATE         3 1/2 c  Better for Bread Flour
  1 1/2 tb Butter; or margarine                2 ts Active Dry Yeast
    3/4 c  Plain sliced CANNED apples    

-------------------------------SECOND VERSION-------------------------------
      3 tb Brown Sugar                         1 c  FRESH apple cut up
      1 ts Sea Salt                        1 1/2 ts Cinnamon
      1 c  Buttermilk                        1/2 tb Dough enhancer
    1/4 c  Apple juice CONCENTRATE         3 1/2 c  Better for Bread flour
  1 1/2 tb Butter; or margarine                2 ts Active dry yeast
 
  OKAY GUYS HERE IT IS:  After much hard work from our DEAREST friend PETE
  
  Mix the flour dough enhancer and cinnamon before adding to bread pan. You
  may want to do first knead and then reset and start again for extra
  kneading.
  
  PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED
  RIGHT.  I checked it about three times. Formatted by Elaine Radis BGMB90B;
  APRIL '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Buckwheat Oat Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           -PNewton vkbb14a                  1/3 c  Rolled oats
           1 pound loaf                      1/3 c  Buckwheat flour
    3/4 c  Water                               2 tb Whey
      1 tb Applesauce                          2 tb Gluten flour
  1 1/2 tb Baarley malt syrup              1 1/2 tb Oat bran
    1/4 ts Lecithin                            1 ts Salt
  1 1/3 c  Whole wheat flour               1 1/2 ts Yeast
    1/3 c  Oat flour                      
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bran I
 Categories: Breadmaker
      Yield: 1 Servings
 
    2/3 c  Water                               1 tb Sesame Seeds -- Optional
  1 1/4 tb Applesauce                        1/3 c  Whole Wheat Flour
      2 ts Sugar                             2/3 c  Oat Bran
    2/3 ts Salt                                1 c  Bread Flour
  2 1/2 tb Wheat Germ                          1 ts Yeast
 
  D. German I - Small - Page 49 Place in pan. Press start.
  
  NOTES : Good, dense, crispy crust. Not much to look at...didn't rise much.
  Added 1 tsp. cinnamon. Might try adding some apple or apple sauce. Needed
  another
      1/4    cup water. 847 cal
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran & Fresh Apple
 Categories: Breadmaker
      Yield: 1 Servings
 
    3/4 c  Apple Juice                         1 ts Salt
      1 c  Apples,Fresh,Peeled,Cored,          1 tb Wheat Germ,Crude
           -Sliced -- Grated                   2 tb Gluten
      1    Egg Beater or whites                1 c  Whole-Wheat Flour
      1 tb Honey                               1 c  Oat Bran
      1 tb Applesauce                          1 c  Bread Flour
    1/3 c  Sunflower seeds                   1/2 c  Oats,Rolled,Dry
  1 1/2 ts Cinnamon,Ground                     1 pk Yeast
 
  Place in pan according to custom.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Bread - Dak
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/4 c  Water                               3 c  Bread Flour
      1 tb Applesauce                          1 c  Oats,Rolled,Dry
      1 ts Salt                                1 pk Yeast
      1 tb Sugar                          
 
  Place in pan. Press Start.
  
  NOTES : Light, airy bread. Also can use multigrain cereal instead of Oats
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Almond Oatmeal Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Milk                                1 ts Salt
  1 1/4 tb Applesauce                        2/3 c  Oats
      1 tb Almond Paste                    1 1/3 c  Bread Flour
      1 ts Almond Extract                      1 ts Yeast
      1 ts Sugar                          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tri-Grain Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Water                             1/4 c  Barley flour
      2 tb Applesauce                      4 1/2 tb Oat flour
      3 ts Brown sugar                     2 1/4 c  Bread flour
  1 1/2 ts Salt                            1 1/2 ts Gluten
      5 tb Wheat germ                          1 pk Yeast*
 
  Place in pan according to custom. Pg 50 Gread Bread Machine Recipes by
  Garrett. WONDERFUL!  I used quick rise yeast. Original recipe calls for 2 T
  butter instead of applesauce. Makes 1 1/2 lb. loaf. Panasonic/Nat'l
  machines use 3 1/2 t yeast. DAK/Welbilt machines, add 2 extra T water to 1
  1/2 lb. loaf. Total calories 1553 when applesauce is used.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot Pineapple Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/3 c  Can crush pineapple juice       1 1/2 tb Brown sugar
    3/4 c  Crushed pineapple                 3/4 c  Oats
    1/2 c  Raw, grated carrots               3/4 c  Whole wheat flour
  1 1/2 tb Applesauce                      1 1/2 c  Bread Flour
    3/4 ts Vanilla extract                 1 1/2 ts Yeast
    1/2 ts Salt                           
 
  Put in breadmaker as per usual you machine. I baked it on quick, but
  regular should work fine.  The recipe was adapted from one in Donna
  German's book II.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Kasha Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  1 1/8 c  Water                           1 1/2 tb Gluten
      3 tb Raisins,Seedless                  1/3 c  Buckwheat Flour,Whole-Groat
  1 1/2    Egg Beaters                         3 c  Whole-Wheat Flour
  1 1/2 tb Apple Juice,concentrate             2 ts Yeast
    3/4 ts Salt                           
 
  NOTES : 63.2 cal\oz. Process the raisins and water in food processor before
  inserting into machine. Rises nicely. D. German IV Page 81 Medium
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran Banana Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      2 c  Water -- plus 2 T                   4 tb Gluten
      2    Bananas,Peeled,Sliced           1 3/4 c  Whole-Wheat Flour
      2    Egg Whites,Raw                  2 1/4 c  Oat Bran
      2 tb Honey                           1 1/2 c  Bread Flour
      2 tb Applesauce                          1 c  Oats,Rolled,Dry
      1 ts Salt                                1 pk Yeast
      2 tb Wheat Germ,Crude               
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Sesame Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Water                           2 1/2 tb Sesame Seeds,Dried & Hulled
      1 tb Applesauce                        1/3 c  Oats
      1 tb Brown Sugar                       1/3 c  Whole-Wheat Flour
    1/2 ts Cinnamon,Ground                 1 1/3 c  Bread Flour
    2/3 ts Salt                                1 ts Yeast
 
  Put in pan. Push Start. D. German I - Small - Page 61
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -1 large loaf                     2/3 c  Oat flour
  1 1/3 c  Water                           1 1/2 c  Bread flour
  2 1/2 tb Applesauce                        1/2 c  Whole wheat flour
    1/4 c  Sugar (I use fructose)            1/4 c  Nonfat dry milk
    1/4 c  Gluten                            1/3 c  Shreaded carrots
      1 ts Salt                            1 1/2 ts Cinnamon
    2/3 c  Oat bran                          1/3 c  Sunflower seeds
    2/3 c  Oats                            2 1/2 ts Yeast
 
  Place in pan according to custom. Press start
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dennis's Blarney Stone Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Oats,Quaker Quick                   3 tb Honey
  1 1/4 c  Milk                              3/4 ts Cinnamon
      1    Egg Beaters                       1/4 ts Nutmeg
      3 c  Flour,White Bread                 1/4 ts Ginger,Ground
  1 1/2 ts Salt                              1/8 ts Cloves
  1 1/2 tb Applesauce                          2 ts Yeast
 
  Crust - light Place all in bread pan, select Light Crust setting, and press
  start.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran Wonder
 Categories: Breadmaker
      Yield: 1 Servings
 
      1 c  Water -- plus 2 T                   2 tb Gluten
      1    Egg Whites,Raw                    7/8 c  Whole-Wheat Flour
  1 1/2 tb Honey                           1 1/8 c  Oat Bran
      1 tb Applesauce                        3/4 c  Bread Flour
    1/2 ts Salt                              1/2 c  Oatmeal,Dry
      1 tb Wheat Germ,Crude                  1/2 pk Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Sunflower Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Water                             1/3 c  Sunflower Seeds,Dry,Hulled
      1 tb Apple Juice,Concentrate           1/2 c  Oats
      2 tb Honey                           1 1/2 tb Gluten
    1/4 ts Salt                            1 1/2 c  Whole-Wheat Flour
    1/2 ts Baking Soda                         1 ts Yeast
 
  NOTES : 1 oz slice = 64.1 calories, .7g fat, 2.8 g protein, 12.4 g
  carbohydrates
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat I I
 Categories: Breadmaker
      Yield: 1 Servings
 
    2/3 c  Yogurt,Plain, Non-Fat               1 c  Bread Flour
  2 1/2 tb Water                             1/3 c  Oatmeal,Dry
  1 1/4 tb Applesauce                        2/3 c  Whole-Wheat Flour
  1 1/3 tb Sugar                               1 ts Yeast
      1 ts Salt                           
 
  Place in pot. Start Donna German - I - Small - Page 43
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Carrot Bran Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Water-Less 1 1/2 T-1 1/3 C        1/3 c  Flour, Oat - 2/3 C
  1 1/4 tb Applesauce - 2 1/2 t                1 ts Cinnamon - 1 1/2 t
      2 tb Sugar - 1/4 C                     1/3 c  Carrots, grated - 1/3 C
      2 tb Gluten - 1/4 C                      1 c  Bread Flour - 1 1/2 C
    1/2 ts Salt - 1 t                          2 tb Nonfat Dried Milk 1/4 C
    1/3 c  Oat Bran,Raw - 2/3 C                     Whole Wheat flour - 1/2 C
    1/3 c  Oats - 2/3 C                        1 ts Yeast - 2 1/2 t
 
  D. German I - Small - Page 60 Put in pan. Press Start. NOTES
  : 1181 Cal
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Scotland Oat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      3 tb Honey                             3/4 c  Oat bran
  1 1/2 c  Milk                            1 1/2 c  Whole wheat flour
    1/4 c  Water                               1 c  Bread flour
      3 tb Applesauce*                     1 1/2 c  Oat flour
      2 ts Salt                                3 ts Yeast
      3 tb Gluten                         
 
  Place in pan according to custom. *May use vegetable oil. Adapted from
  Bread in Half the Time pg. 264
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple Oat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                               1 tb Concentrated apple juice
  1 1/3 c  Bread Flour                         2 ts Lemon juice
    2/3 c  Whole-Wheat Flour                   1 tb Honey
      2 ts Nonfat Dried Milk                   2 tb Yogurt,Plain, Non-Fat
      1 ts Salt                                2 ts Molasses
      2 ts Applesauce                        1/4 c  Oats
    1/2 c  Canned/chopped apples               2 ts Yeast
 
  1 POUND LOAF Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multi-Grain and More Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               2 tb Wheat germ
  1 1/4 c  Bread Flour                         1 tb Oat bran
    1/4 c  Whole-Wheat Flour                   1 tb Cracked wheat
      1 tb Nonfat Dried Milk               1 1/2 tb Honey
      1 ts Salt                            1 1/2 ts Yeast
      1 tb Applesauce                          1    POUND LOAF-----
    1/4 c  7 grain rolled cereal          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Outrageously Oatmeal
 Categories: Breadmaker
      Yield: 1 Servings
 
    3/4 c  Water -- 1 1/4                      1 tb Applesauce -- 2 T
      2 c  Bread Flour -3 cups                 1 tb Honey -- 2 T
      1 tb Nonfat Dried Milk-1 1/2 T         1/4 c  Rolled oats -- 1/2 C
      1 ts Salt -- 1 1/2 t                 1 1/2 ts Yeast -- 2 1/2 t
 
  *** instant oatmeal doesn't work but quick cooking oats do. 1 pound loaf
  NOTES : Don't use instant oatmeal
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Oatmeal Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Water                             1/2 c  Whole-Wheat Flour
  2 1/2 tb Applesauce                        1/3 c  Oats
    1/8 c  Egg Beaters                     2 1/2 tb Wheat Germ,Crude
  1 1/3 tb Sugar                           2 1/2 tb Nonfat Dried Milk
  1 1/4 ts Salt                                1 ts Yeast
      1 c  Bread Flour                    
 
  Place in pan. Press start.D. German I - Small - Page 54
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadman's Potato Bread
 Categories: Breads, Breadmaker, Vegetables
      Yield: 1 Servings
 
           1 pound loaf                      1/4 c  Whole wheat flour
    3/4 c  Water                             1/4 c  Potato flakes
      1 ts Applesauce                          2 tb Powdered milk
      2 ts Honey                               1 ts Salt
      1 md Egg (or 3 T liquid sub)         1 1/2 ts Yeast
  1 3/4 c  All-purpose flour              
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: 100% Crunch Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water, plus (see Below)             2 ts Honey
      1 tb Water                               4 ts Molasses
      2 c  Whole-Wheat Flour                 1/2 ts Gluten
      1 ts Salt                                2 ts Applesauce
      4 ts Honey                             1/2 c  Seeds (any kind)
      4 ts Molasses                            2 ts Yeast
 
  Electric Bread
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Easy French Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Marie Frainier *DGCP02C*            1 tb Sugar
    3/4 c  Plus water below                    1 ts Salt
      1 tb Water                           1 1/2 ts Yeast
      2 c  Bread Flour                         1    POUND LOAF-----
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Semolina Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 c  Buttermilk                      2 1/2 c  Semolina
      1    Egg Beaters                         1 ts Salt
      1 tb Butter/Applesauce               1 1/2 ts Yeast
 
  Bread Machine Bakery - Langer
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gingerbread Loaf
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           1 1/2 pound loaf                    1 tb Brown sugar
    3/4 c  Milk                              3/4 ts Salt
    1/4 c  Molasses                          3/4 ts Ground cinnamon
      1    Egg                               3/4 ts Ground ginger
      3 tb Applesauce                          1 ts Yeast
  3 1/3 c  Bread flour                    
 
  103 cal/oz Put ingredients in machine according to custom.
  
  LEMON ICING: In small mixing bowl stir 1/2 c sifted powdered sugar, 1/4 t
  vanilla, 1 t lemon juice & enough milk (1-3 t) to make an icing of
  drizzling consistency.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Swedish Limpa Rye Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                2 1/2 ts Grated orange peel
      1 c  Water                             1/2 ts Fennel seeds (optional)
  1 1/2 ts Anise extract                       2 c  Bread flour
      2 tb Molasses                            1 c  Rye flour
      1 tb Applesauce                        1/2 ts Lecithin (optional)
  3 1/2 tb Sugar                           1 1/2 tb Gluten (optional)
  1 1/2 ts Salt                            2 1/2 ts Yeast
 
  Panasonic/National machines take slightly more yeast.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Colonial Bread - Dak
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                1 1/2 c  Boiling water
      1 tb Butter (applesauce)               1/3 c  Yellow corn meal
      1 ts Salt                            3 1/2 c  Bread flour
    1/3 c  Molasses                            1 pk Yeast
 
  Place cornmeal into bowl. Crefully pour boiling water into cornmeal,
  stirring to make sure it is smooth. Let stand to cool for about 30 min.
  Stir in molasses, salt and butter. Place cornmeal mixture in pan, then
  bread flour then yeast. I use light setting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Zuni Indian Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                  1/3 c  Cornmeal
      3 tb Dry buttermilk OR               1 1/2 ts Salt
    7/8 c  Buttermilk                      1 1/2 tb Applesauce (butter)
    7/8 c  Water if dry buttermilk used        3 tb Molasses
      1    Egg (I use just a white)          1/3 c  Dry roasted sunflower seeds
      1 ts Powdered lecithin (optional)      1/4 ts Baking soda (omit if using
  1 2/3 c  Whole wheat flour                        -powder buttermilk
      1 c  Bread flour                         3 ts Yeast
 
  Use light setting.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: War Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                  1/4 c  Cornmeal    2 1/2 T
    1/2 tb Applesauce (Butter)  1/2 T        1/4 c  Whole wheat flour 2 1/2 T
  1 1/2 tb Molasses   1 T                      1 ts Salt   1 t
     10 oz Water   7 oz.                   2 1/2 c  All purpose flour  1 3/4 c
    1/4 c  Rolled oats   2 1/2 T           1 1/2 ts Yeast    1 t
 
  Quick and Delicious Bread Machine Recipes
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Diet Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -PNewton vkbb14a                    3 c  Bread flour  2 c
      9 oz Water    6 oz                   1 1/2 ts Yeast   1 t.
 
  This bread is very low in calories. An entire 1 1/2 pound loaf has less
  than 1500 calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Irish Barmbrack
 Categories: Breadmaker
      Yield: 1 Servings
 
           -PNewton vkbb14a                    3 c  Bread flour  2 c.
      6 tb Currants  1/4 c                   3/4 c  Sugar   1/2 c
      6 tb Seedless raisins  1/4 c         1 1/2 ts Salt   1 t
      6 oz Milk   1/2 c                      3/4 ts Allspice  1/2 t
      2 oz Water   1 oz                      3/4 ts Dried lemon peel  1/2 t
  3 1/2 tb Applesause (butter)  2 1/2 T    1 1/2 ts Yeast  1 t
 
  This bread doesn't rise much. It's a dense, sweet and quite tasty. Place in
  pan according to custom.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: ( Bread Mix )
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -JOY QUIRK   (HFTC65A)              4 ts Salt
     20 c  Bread flour; (5 lbs)                1 c  Instant nonfat dry milk.
  1 1/4 c  Sugar                          
 
  I have my own homemade "best bread mix".  After the initial mixing which
  only takes a few minutes, the rest is as easy as the store bought.
  
  Combine all ingredients in a large bowl. Stir together to distribute
  evenly.  Put in a large airtight container. Label. Store in a cool, dry
  place.  Use within 6 to 8 months. Makes about 22 cups of mix.
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: ( From Bread Mix )  Homemade White Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 tb Yeast                           3 1/2 c  Bread mix
      2 tb Vegetable oil                       1    Egg; beaten
      1 c  -lukewarm water               

---------------------------------VARIATIONS---------------------------------
           -add                                     -OR
      1 pk Dry onion soup mix                  4 tb Brown sugar; and
           -makes great hamburger buns       2/3 c  Wheat germ
 
  I have a lot more of the homemade mix recipes if anyone is interested.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: ( From Bread Mix )  Pan Rolls
 Categories: Breadmaker, Breads
      Yield: 24 Servings
 
           -JOY QUIRK   (HFTC65A)              1 c  Vegetable oil; or
      2 tb Dry yeast                                -melted butter
      3 c  -lukewarm water                    10 c  Bread mix; up to 6 cups
      4    Eggs; beaten                   
 
  Pan Rolls (this recipe is great for the BM using the dough setting)
  
  In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or
  margarine.  Add 5 cups bread mix. Blend well. Add additional bread mix to
  make a soft, but not too sticky dough. Knead about 5 minutes until dough is
  smooth.
   Lightly butter bowl.  Put dough in bowl and turn to butter top. Cover
  dough with a damp towel and let rise in a warm place until doubled in bulk,
  about 1 hour. Grease a 13" x 9" baking pan or two 9" round pans. Punch down
  dough again until doubled in bulk, about 30 to 40 minutes. Preheat oven to
  375. Bake 20 to 25 minutes, until golden brown. Makes about 24 rolls.
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: ( From Bread Mix )  Cinnamon Rolls
 Categories: Breadmaker, Breads, Breakfast
      Yield: 12 Servings
 
           -JOY QUIRK   (HFTC65A)          1 1/2 c  -lukewarm water
      1 tb Dry yeast                           2    Eggs; beaten
      5 c  Bread mix                         1/2 c  Butter; melted

--------------------------------SWEET GLAZE--------------------------------
      1 c  Powdered sugar; sifted            1/4 ts Vanilla
      2 tb Milk; About                   

-----------------------------CINNAMON SPRINKLE-----------------------------
      2 tb Butter                            1/4 c  Nuts: chopped
    1/2 c  Raisins                         1 1/2 ts Cinnamon
    1/2 c  Brown sugar                    
 
  In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
  butter.  Add 5 cups of bread mix. Stir well. Add additional bread mix to
  make a soft, but not too sticky dough. Knead about 5 minutes until dough is
  smooth. Lightly butter bowl. Put dough in bowl and turn to butter top.
  Cover dough with a damp towel and let rise in a warm place until doubled in
  bulk, about 1 hour.  Generously grease 2 baking sheets.
  
  Prepare Cinnamon sprinkle.  Punch down dough. Let stand 10 minutes. On a
  lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4
  inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a
  jelly roll and cut with a sharp knife into 24 1 inch slices. Place on
  prepared baking sheets.  Cover with a damp towel and let rise in a warm
  place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375.
  Bake 20 to 25 minutes, until golden brown.
  
  Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about
  24 rolls.
  
  CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar,
  cinnamon, raisins and nuts.
  
  Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk
  to make a thin mixture.
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: ( From Bread Mix )  Big Soft Pretzels
 Categories: Breadmaker, Breads, Snacks
      Yield: 1 Servings
 
           -JOY QUIRK   (HFTC65A)          1 1/2 c  -lukewarm water
      1 tb Dry yeast                           2    Eggs; beaten
      5 c  Bread mix; up to six          

----------------------------------TOPPING----------------------------------
      1    Egg; beaten                       1/2 c  Butter; melted
      2 tb Coarse salt                    
 
  Lightly grease 2 large baking sheets.  In a large bowl, dissolve yeast in
  lukewarm water.  Blend in 2 eggs and butter. Add 5 cups bread mix. Stir
  well.  Add additional bread mix to make a soft, but not too sticky dough.
  Knead about 5 minutes until dough is smooth. Roll pieces of dough into
  ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into
  pretzel shapes.  For pretzel sticks, cut dough into 5 to 6 inch lengths.
  Place on prepared baking sheets. Preheat oven to 425.
  
  Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake
  immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large
  pretzels.
  
  Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of
  boiling water.  When dough floats to the top of the water, remove it.
  Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake
  about 30 minutes.
  
  All of these recipes I have posted using my bread mix can be adjusted to
  use with the bread machine, some using the dough setting. I have had
  excellent results. Will try to post more over the weekend as I get time.
  Also have a lot of other "mix" recipes if anyone is interested.
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breakfast Cereal Bread
 Categories: Breadmaker, Breakfast, Breads
      Yield: 1 Servings
 
           -DEBBIE PUENTE   (GCHM44A)               -Raisin bran.
    3/4 pk Yeast                             3/8 ts Salt; and
  1 1/2 c  Bread flour                      3/16 ts Baking soda
  1 1/8 c  Of your favorite cereal,            3 tb Brown sugar
           -I use Great Grains(Post)       1 1/2 tb Butter; (room temp)
           -Just Right (Kelloggs)            3/4 c  -warm water; -1 T water
           -Fruit and Fibre (Post) or     
 
  The kids will eat this one!!!
  
  Debbie Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Banana-Walnut Bread
 Categories: Breadmaker, Fruits, Breads
      Yield: 1 Loaf
 
           -WVRN05A    NONA VAUGHN             3 tb Sugar
    2/3 c  Milk                              3/4 ts Salt
    1/2 c  Ripe banana; mashed               1/4 ts Ground cinammon; (optional)
      1    Egg                                 1 ts Active dry yeast
      2 tb Margarine; or butter              3/4 c  Walnuts; or pecans
      3 c  Bread flour                              -toasted chopped
 
  I have a receipe for Banana-Walnut Bread which I found in my Better Homes &
  Gardens Bread Machine Bounty. Add ingredients to machine according to
  manufactrers directions, adding the banana with the milk. (Use light
  setting, if available.)
  
  I have not tried this receipe yet so let me know if its good or not.
  
  Posted on PRODIGY* in December of 1993; Formatted by Elaine Radis; PRODIGY,
  BGMB90B; GEnie, E.RADIS
  
   --
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Sourdough Bread
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Yeast                               1 ts Sugar
      3 c  Better for Bread white flour        1 c  Water (very warm)
      1 ts Salt                                1 c  Sourdough starter
 
  Put all the ingredients into pan in the order listed. Select either the
  "white" or "oat/French" bread setting, turn the brown control on the side
  all the way up to the darkest setting and push start. Use "regular" cycle
  instead of "Turbo." At 2,500-foot altitude, remove 2 tbs. bread flour and
  substitute it with 2 tbs. Gluten.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Italian Bread 1
 Categories: Breadmaker, Ethnic, Breads
      Yield: 12 Servings
 
    2/3 c  Water                               2 c  Bread flour
    3/4 ts Salt                            1 1/2 ts Active dry yeast
    2/3 ts Sugar                          
 
  Recipe by: rec.food.cooking You didn't mention the size of your breadmaker,
  so I'm going to figure it's the 1lb loaf (I have a panasonic). Anyway, I've
  used this recipe at least a dozen times and I've never had a failure. I USE
  ONLY PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
  father and brother work for the company. Here goes:
  
  Ialways put water in first and then add the dry ingredients with the yeast
  on top.  I use the NORMAL setting (3.5 hours) on mine.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bread Variation
 Categories: Breadmaker, Low fat, Breads
      Yield: 14 Servings
 
  1 1/2 c  Bread flour                         1 tb Butter
  1 1/2 c  Oat flour                         1/2 ts Salt
      1 pk Active dry yeast                1 1/4 c  Warm water
      1 ts Sugar ; brown, white or           1/2 c  Mashed potato flakes ; insta
           ; honey                        
 
  Recipe by: m2xenix!uunet!telesoft!kami (Kami Olsson-Tapp @day) 1/2c instant
  mashed potatoes added to white or oat bread make it
       moister and make the little bit that is left better the next day.
       I put the flakes in below the flour if I am using the timer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Bourbon Bread
 Categories: Breadmaker, Breads
      Yield: 14 Servings
 
      1 pk Active dry yeast                    2 tb Sugar
      1 c  Rolled oats                         1 tb Nonfat dry milk powder
      3 c  Bread flour                         2 tb Bourbon ; whiskey
      1 ts Salt                            1 1/4 c  Warm water ; very
 
  The original recipe, whose source is lost, had Irish Cream instead of the
  nonfat milk and bourbon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rosemary Garlic Bread
 Categories: Breadmaker, Ethnic, Low fat, Breads
      Yield: 14 Servings
 
      1 pk Active dry yeast                1 1/2 ts Garlic ; minced in oil or 1-
      1 c  Whole-wheat flour                        ; cloves crushed
      2 c  Flour ; unbleached                  1 tb Dried parsley
      1 ts Salt                                1 ts Dried rosemary
      1 ts Ground pepper ; freshly         1 1/2 ts Dried oregano
      2 tb Oil                             1 1/4 c  Warm water ; very
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spelt Bread #1 Machine Made
 Categories: Breadmaker, Breads
      Yield: 14 Servings
 
      1 tb Wonderslim                          3 tb Sugar
      9 oz Water                               1 ts Active dry yeast ; red star,
      1 ts Salt                                     ; fleischmann's may
      1 c  Spelt flour                              ; need more
      2 c  Bread flour ; white            
 
  Recipe by: Deborah Rech Original recipe called for 2 T butter or margarine
  instead of Wonderslim.
  
  I use the standard bread cycle, light crust setting.
  
  This loaf is milder than whole wheat, but has more character than white
  bread.  If you choose to use whole wheat flour (which I think would
  overwhelm the flavor of the spelt), you would need to add a little gluten
  to help the rise -- maybe one rounded tablespoon.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Spelt Bread #2 Machine Made
 Categories: Breadmaker, Breads
      Yield: 14 Servings
 
      2 tb Canola oil                        1/4 c  Rolled oats
      4 oz Milk                                1 c  Spelt flour
      5 oz Water                               2 c  Bread flour
      3 tb Molasses                            1 ts Active dry yeast ; red star-
      1 ts Salt                           
 
  Recipe by: Deborah Rech I originally had put a little gluten in the above
  recipe and it came out a little too light.  This further confirmed my
  belief that spelt must have a good gluten content.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Strass Rye Bread
 Categories: Breadmaker, Breads
      Yield: 14 Servings
 
      1 c  Rye flour ; or oat flour          1/2    Orange ; grated zest of
  1 1/2 c  Bread flour ; or all purpose        1 ts Salt
    1/4 c  Cracked wheat                       2 ts Fennel ; or anise seeds
      1 tb Molasses                          1/2 c  Water
      1    Egg                               1/2 c  Buttermilk
      1 tb Oil                             1 1/2 ts Active dry yeast
 
  Recipe by: Narsai David Put in mixing bin in order of your machine and push
  start
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Triticale Bread   Machine Made
 Categories: Breadmaker, Low fat, Breads
      Yield: 15 Servings
 
  2 1/2 ts Active dry yeast ; (1 1/2 ts        1 ts Salt ; (3/4 tsp)
  2 1/2 c  Bread flour ; (1 2/3 c)           3/4 ts Fennel seed ; (1/2 tsp)
    1/3 c  Soy flour ; (1/4 c), hfs        1 1/2 ts Barley malt syrup ; (1 tsp),
      1 c  Triticale flour ; ((2/3 c),       3/4 tb Wonderslim ; (1 t), *
  1 1/2 tb Brown sugar ; (1t)              1 1/4 c  Water ; (3/4 c + 2 t)
 
  Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg * The
  original recipe called for 1 1/2 T vegetable oil for the lg loaf and 1 T
  vegetable oil for the sm loaf.
  
  Note:  The measurements in the (...) are for the small
        1 lb loaf
  
  Triticale is a nutritious grain that is a hybrid of wheat and rye. You can
  find it in most health food stores. It adds to the taste but not much to
  the rising of bread. In combination with wheat flour, it makes good bread
  for sandwiches or toast, with a pleasant but unobtrusive flavor.
  
  Add all ingredients in the order suggested by your bread machine manual and
  process on the basic bread cycle according to the manufacturer's
  directions.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bailey's Irish Cream Bread-Machine Bread
 Categories: Ethnic, Breadmaker, Low fat, Breads
      Yield: 1 Servings
 
  1 1/4 c  Water ; very warm                   1 ts Salt
      1 pk Yeast                             1/3 c  Honey
      1 c  Oats                                2 tb Bailey's irish cream ; or to
      3 c  Bread flour                    
 
  Recipe by: "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List Put
  ingredients  in pan in order listed, Select "white bread" setting on
  machine and press Start. The bread doesn't rise much, but the texture is
  great.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pizza Bm Crust
 Categories: Breadmaker, Breads, Pizza
      Yield: 1 Servings
 
  2 1/4 c  Bread flour                              Toppings:
      1 ts Salt                              2/3 c  Pizza sauce (10 oz)
  1 1/2 ts Vegetable oil                       2 c  Mozzarella cheese (8 oz)
    3/4 c  Water                                    Garnishes of your choice
      1 ts Dry yeast                      
 
  1. Place first 3 ingredients inside the bread pan. Add water. Close cover
  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
  later) 2. Divide the dough into 4 equal portions. Roll each portion into a
  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
  rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on
  a greased baking pan.  Prick the surface with a fork. 6. Brush with 2
  tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with
  ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes
  or until ingredients are cooked and the dough is crisp and slightly brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sicilian Pizza Dough
 Categories: Breadmaker, Pizza
      Yield: 1 Servings
 
      1 pk Dry yeast                           2 tb Non-fat dry milk powder
      3 c  All purpose flour                   1 tb Butter; at room temperature
      1 tb Sugar                           1 1/4 c  Warm water
      1 ts Kosher salt                    
 
  Place all ingredients into breadmaker in the order listed. Allow breadmaker
  to knead and let rise slightly before removing, approximately 20 to 25
  minutes.  Don't forget to remove the dough before the bake cycle starts.
  NOTE: I use the DAK Autobakery on the white bread setting to make this
  dough.  I then remove the dough and place it on a lightly floured cutting
  board and cover with a clean moist towel to rise an additional 30 minutes
  or so before forming to the pizza tray.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran Muffins
 Categories: Diabetic, Breads, Breadmaker, Muffins, Breakfast
      Yield: 12 Servings
 
  2 1/4 c  Oat bran Cereal; uncooked         3/4 c  Skim milk;
    1/4 c  Nuts; chopped                     1/4 c  Honey;
    1/4 c  Raisins;                            2    Eggs, beaten
      2 ts Baking powder                       2 tb Vegetable oil
    1/2 ts Salt                           
 
  Pre heat oven 425.  Coat 12 medium-size muffin cups with vegetable oil or
  line with paper baking cups.  In large bowl combine Oat Bran cereal, nuts,
  raisins, baking powder, and salt. Add remaining ingredients; mix just until
  dry ingredients are moistened.  Fill prepared muffin cups almost full. Bake
  15-17 minutes or until golden brown. Serve warm.
  
  Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
  
  CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
  and Katharine Middleton
  
  Brought to you and yours via Nancy O'Brion and her Meal Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cracked Wheat Carrot Loaf
 Categories: Diabetic, Breadmaker
      Yield: 12 Servings
 
    1/2 c  Boiling water                       1 ts Salt
    1/4 c  Cracked wheat;                      1 c  Carrot; shredded
      1    Package active dry yeast;           1    Egg;
    1/4 c  Warm water                      2 1/3    -2 2/3 cups all-purpose
    1/3 c  Skim milk; warm                          -flour
    1/4 c  Margarine                         2/3 c  Oat Bran Cereal
    1/4 c  Brown sugar; firmly packed     
 
  In small bowl pour boiling water over cracked wheat; let stand 15 minutes.
  Drain excess water; set aside. Dissolve yeast in warm water. In lare bowl
  combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved
  yeast and cracked wheat.  The margarine may not melt completely. In small
  bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to
  yeast mixture.  Add enough remaining all-purpose flour to make a
  moderatelly stiff dough. Turn out onto a lightly floured surface. Knead
  about 10 minutes or until dough is smooth and elastic. Shape into ball.
  Grease large bowl. Place dough ub bowl turning once to coat surface. Cover;
  let rise in warm place about 1 1/2 hours or until nearly double in size.
  Grease 9" by 5" loaf pan or coat with vegetable pan-coating. Punch dough
  down; shape into loaf.  Place in prepared pan. Cover; let rise in warm
  place about 1 hour or until nearly double in size. Meanwhile heat oven to
  375. Bake 25-30 minutes, shielding crust with aluminum foil after 20
  minutes of baking.  Remove from pan; cool on wire rack.
  
  Food Exchanges per serving:  2 STARCH EXCHANGES
  
  CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146 Low-sodium diets: Omit salt.
  Substitute unsalted margarine.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
  and Katharine Middleton
  
  Brought to you and yours via Nancy O'Brion and her Meal Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Yankee Johnnycake
 Categories: Diabetic, Breads, Breadmaker
      Yield: 16 Servings
 
      1 c  Sifted all-purpose flour;                -to 1 tablespoon sugar
      1 c  Cornmeal; yellow                    1    Egg; medium beaten
      1 ts Baking soda                         1 c  Buttermilk, made from skim
    1/2 ts Salt                                     -milk
           Sugar substitute equivealent        3 tb Vegetable oil
 
  Preheat oven to 400 degrees.  Prepare an 8" by 8" by 2" pan with vegetable
  oil coating.  Sift together all dry ingredients. Combine egg and buttermilk
  and add to dry ingredients all at once; add oil. Stir (do not beat) just
  until dry ingredients are moistened.  Pour into the prepared pan and bake
  25-30 minutes.  Cut into 16 2-inch squares.
  
  Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13;
  PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
  and Katharine Middleton
  
  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Pita Bread
 Categories: Diabetic, Breads, Breadmaker
      Yield: 12 Servings
 
      1 pk Active dry yeast;               2 1/4 c  All-purpose wheat flour;
      1 ts Honey;(needed 4 yeast action      1/2 c  Whole wheat flour;
      1 c  Plus 2 tbs warm water               1 ts Salt
           (110-115) water                
 
  Add yeast and honey to warm water in a medium-size bowl; let stand until
  foamy, about 5 minutes.  Combine the fours and salt in a large mixing bowl.
  Pour yeast mixture into center and stir until dough can be gathered into a
  ball.  Knead dough floured board until smooth. Place dough in a large,
  lighty oiled bowl. Cover with a damp towel and place in a dry, draft-free
  place until dough had doubled, 1 to 2 hours. Punch down dough; place on
  lightly floured board.  Divide dough into 12 equal pieces. Shape into
  circles and place on nonstick cookie sheets. Allow to rest, covered with
  damp towel for 30 minutes. On lightly floured board, roll out each piece of
  dough to a circle, about 5 inches in diameter. Place on cookie sheets; let
  stand about 30 minutes. Bake on middle rack of preheated 500 oven for 5
  minutes. Remove pites from cookie sheets and let cool on rack. Store in
  airtight container in refrigerator. To serve, reheat wrapped in aluminum
  foil at 350 for 10 minutes.
  
  Food Exchanges per serving: 1 1/2 STARCH EXCHANGES CHO: 21g; PRO: 3g; FAT:
  0g; CAL: 99 Low-sodium diets: Omit salt.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D., M.S.
  
  Brought you and yours via Nancy O'Brion and her Meal Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin-Bran Muffins
 Categories: Diabetic, Breads, Breadmaker, Muffins, Breakfast
      Yield: 8 Servings
 
      1 c  Flour;                              2 tb Vegetable oil
    1/2 c  Bran;                             1/2 c  Pumpkin; canned or cooked
      1 tb Sugar;                              1    Egg;
      2 ts Baking powder                     3/4 c  Orange juice;
    1/2 ts Baking soda                       1/3 c  Raisins;
    1/2 ts Ground cinnamon;                    1 tb Wheat germ;
 
  Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir
  to blend.  Spoon into lightly oiled muffin tins (or paper baking cups
  sprayed with non-stick spray - my choice.) Sprinkle on the wheat germ. Bake
  in a 400 F oven for 10 to 15 minutes or until lightly browned.
  
  1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams carbohydrate, 3
  grams protein, 4 grams fat 123 mg sodium, 189 mg potassium, 34 mg
  cholesterol
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared
  and tested by Elizabeth Rodier, Nov 93 (The tastiest bran muffin from a
  diabetic book that I've eaten so far - all the baking from the Holiday
  Cookbook has been good.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin Tea Ring
 Categories: Diabetic, Desserts, Breadmaker
      Yield: 25 Servings
 
      1 tb Active dry yeast;                  16 oz Pumpkin; canned
    1/4 c  Warm water                          1 ts Cinnamon
      1 c  Milk; skim                        1/2 ts Nutmeg
    1/4 c  Vegetable oil;                    1/4 ts Cloves
      2 tb Sugar                             1/2 c  Dark raisins or currents;
    1/2 ts Salt                                2 tb Margarine
      5 c  Whole wheat flour;                  2 tb Honey;
           (5 1/2 c)                      
 
  Soften yeast in the water.  Combine the milk, oil, and salt in a large bowl
  with 2 cups of the flour.  Add yeast mixture, pumpkin, cinnamon, nutmeg,
  cloves, and raisins. Mix well. Stir in 3 more cups of flour. Beat. Transfer
  to an oiled bowl, cover with damp towel, and let raise in in a warm place
  until doubled in bulk (about 1 hour). Punch down dough and turn onto a
  lightly flour surface and knead in the remaining flour to make a smooth
  elastic dough, about 5 minutes. Melt the margarine and honey together in a
  saucepan.  Break off 2-inch of the dough and shape into balls. Dip the
  honey mixture. Place in an oiled 10-inch tube pan. Cover and let raise
  until doubled (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes.
  Cool 10 minutes before removing from the pan. Serve warm.
  
  Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
  FRUIT EXCHANGE
  
  CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Leningrad Special Buckwheat Pancakes
 Categories: Diabetic, Breads, Breakfast, Breadmaker
      Yield: 6 Servings
 
    1/2 c  All-purpose flour;                  1 lg Egg; beaten slightly
    3/4 c  Buckwheat flour;                    1 c  Water
      1 ts Baking powder                       1 tb Margarine; Melted
      2 ts Sugar substitute                    1 ts Margarine; for cooking
 
  Blend flours, baking powder, and sugar substitute in bowl. Mix in egg,
  water, and melted margarine.  Let batter stand for 10 minuteats. Melt 1
  teaspoon margarine in a 10-in nonstick skillet over medium heat. Drop
  batter by the tablespoonful onto hot skillet. Allow pancakes to cook until
  bubbles form around the pancakes. Thin remaining batter with additional
  water if necessary.  Turn pancakes over with a spatula. Continue cooking
  until pancakes are done. Place on heated dish and continue cooking until
  all the pancakes have been prepared.
  
  Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
  
  CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118; Low-sodium Diets: This recipe is
  suitable.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S.
  and Katharine Middleton
  
  Brought by to you and Yours via Nancy O'Brion and her Meal Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot-Raisin Muffins
 Categories: Diabetic, Desserts, Breads, Breadmaker, Muffins
      Yield: 12 Servings
 
           Nonstick vegetable spray            1 ts Cinnamon
      1 c  Flour                             1/8 ts Cloves
      2 tb Wheat germ, toasted               1/8 ts Nutmeg
  1 1/2 ts Baking powder                   1 1/3 c  Carrots, shredded
      1 ts Baking soda                       1/2 c  Raisins, soaked in hot water
    1/2 ts Salt                                2    Eggs
      2 ts Brown sugar substitute              2 tb Vegetable oil
 
  Preheat oven to 350 F.  Spray muffin tins.  (My suggestion: spray paper
  muffin cups - low fat muffins tend to stick.)
  
  Combine dry ingredients in a large bowl.  Stir in carrots and drained
  raisins.
  
  Beat eggs with oil.  Stir into flour mixture.  Divide batter evenly among
  12 tins.  Bake for 30-35 minutes or until toothpick inserted in center of
  muffin comes out clean.
  
  1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams
  fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium,
  46 mg cholesterol
  
  Source:  Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but
  not tested by Elizabeth Rodier, Dec 93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Tea Scones
 Categories: Diabetic, Fruits, Breads, Breadmaker
      Yield: 8 Servings
 
------------------------------BASIC TEA SCONES------------------------------
      1 c  Flour;                            1/4 c  Evaporated milk;
      1 ts Baking powder;                           -freeze the rest
    1/4 ts Salt                                     Stir one of the following
      1 tb Sugar Replacement;                       Into the flour mixture for
    1/4 c  Margarine; cold                          Tea Scones listed below
      1    Egg                           

--------------------------------DRIED APPLE--------------------------------
      8    Chopped apple halves;                    1/4 FRUIT CAL: 44
           Food Exchange 1 STRACH/BREAD  

-------------------------------DRIED APRICOT-------------------------------
      8    Chopped apricot halves;                  1 1/4 FRUIT CAL: 44
           Food Exchange 1 STARCH/BREAD  

---------------------------------CRANBERRY---------------------------------
    1/4 c  Cranberry; chopped                       CAL: 34
           Food Exchange 1 STARCH/BREAD  

-----------------------------------DATES-----------------------------------
      8    Chopped dates;                           1/2 FRUIT CAL:54
           Food Exchange 1 STARCH/BREAD  

-----------------------------------LEMON-----------------------------------
      1 tb Lemon peel;                              CAL: 34
           Food Exchange:1 STARCH/BREAD  

-----------------------------------ORANGE-----------------------------------
  1 1/2 tb Orange peel; grated                      CAL: 34
           Food Exchange 1 STARCH/BREAD  

-------------------------------DRIED PEACHES-------------------------------
      8    Chopped peaches halves;                  1/2 STARCH/BREAD CAl: 44
           Food Exchange 1 FRUIT         

----------------------------------RAISINS----------------------------------
      4 tb Raisins;                                 1/4 FRUIT   CAL: 44
           Food Exchange 1 STARCH/BREAD   
 
  Sift flour, baking powder, salt and sugar replacement. Cut in cold
  margarine as for pie crust.  Beat egg and evaporated milk together
  thoroughly; into flour mixture. Knead gently on lightly floured board.
  Divide the dough in half; roll each half into a circles. Cut the into
  quarters.  Place on lightly greased cookie sheet. Brush tops with milk.
  Bake at 450f for 15 minutes or until done Food Exchange per serving of
  Basic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34
  
  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
  and yours via Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Banana Tea Loaf
 Categories: Diabetic, Breadmaker
      Yield: 18 Servings
 
      2    Bananas; ripe, mashed               2 ts Baking powder;
    1/2 c  Canola oil like Crisco;           1/4 ts Baking soda;
      2 lg Eggs;                             1/2 ts Orange peel;
      2 tb Frozen orange/pineapp. conc.             Cooking spray;
  1 3/4 c  Flour;                         
 
  Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1 large
  egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract, orange juice
  concentrate, 2 cups unbleached flour and no orange peel.
  
  Original nutritional info. 1/18 recipe = 1 bread, 1 fat Joslin Exchanges
  122 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (44% of
  calories), trace cholesterol, 61 mg sodium, 105 mg potassium.
  
  Preheat oven to 350 F.  Line a 9 by 5 inch loaf pan with waxed paper and
  spray with cooking spray.
  
  In a large bowl, combine bananas, oil, beaten egg, juice concentrate and
  orange peel.  Stir dry ingredients together and then stir them into banana
  mixture until just blended.
  
  Spread the batter in the pan and bake for 45 minutes or until the top is
  lightly browned.  Cool in a pan for 5 minutes, then transfer to a wire
  rack.  Slice the first sample while the loaf is still warm. Comment in the
  original recipe states that the well-wrapped loaf keeps in the refrigerator
  and freezes well. Slice is smaller than a slice of regular bread (about
  half size).
  
  Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down on
  cholesterol use 1 whole egg and 2 whites, or home made egg substitute.
  
  When comparing bread recipes, consider serving size as well as calories.
  Does the serving taste good alone or would I add 1 tsp margarine (1 fat)?
  
  1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
  grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium
  
  1 tb regular strawberry jam made of equal parts fruit and sugar would add
  54 calories, 14 grams carbohydrate or 1 fruit exchange
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bread Stuffing or Dressing
 Categories: Diabetic, Dressings, Breadmaker, Low fat, Breads
      Yield: 4 Servings
 
      4 c  Dry bread cubes;(3 slices)          2 tb Parsley leaves;or 2 tsp dry
      1    Onion; chopped                      1 c  Hot water or turkey broth;
      1    Garlic clove;(1/2 tsp pwdr)       3/4 ts Ground sage;
    1/4 ts Black pepper;                     1/2 ts Dried thyme;or 1/4 tsp
    1/4 ts Dried marjoram;(or oregano)       1/8 ts Basil;optional
      1 c  Celery;chopped (3 stalks)      
 
  Combine all ingredients in a bowl, toss to mix well. Stuff into a 10-pound
  turkey or 4 cornish hens.  4-6 servings.
  
  1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5 g, Fat 2 g, Sodium
  199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1 vegetable
  exchange
  
  Am. Diabetes Assoc. Holiday Cookbook, shared on Cooking echo by Earl
  Shelsby Oct 93. Shared and tested by Elizabeth Rodier Oct 93. Good with
  fat-free gravy.
  
  Compare with Bread Stuffing from Betty Crocker made with margarine 410
  calories per cup.
  
  ER's notes:  may be covered and baked 30 min. in casserole 350- 375 F oven
  to avoid added fat. Cook the turkey with a chunk of raw onion in the
  cavity. Use only 1/2 cup liquid if you prefer a dry dressing.
  
  OR from The New Chatelaine Cookbook (Macmillan) ~ Whole lemons, orange or
  tangarines. Prick fruit skins several times ~ Whole garlic cloves, don't
  peel ~ Slices of fresh ginger root ~ Handfuls of fresh herbs ~ sage,
  rosemary or thyme OR 2 tbsp dry herbs ~ Fresh rosemary sprigs with orange
  wedges or sage with apple slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cornbread Dressing
 Categories: Diabetic, Dressings, Breadmaker, Low fat, Breads
      Yield: 8 Servings
 
      3 c  Crumbled cornbread;                 2    Egg whites;
      1 c  Bread crumbs;                     1/2 ts Salt;
      2 c  Fat-free chicken broth;           1/2 ts Pepper;
      1 c  Celery; finely chopped            1/2 ts Poultry seasoning;(or sage)
    3/4 c  Onion; finely chopped          
 
  1.  Combine all ingredients in mixing bowl; mix well. 2. Turn into nonstick
  baking dish. 3. Bake at 350 F for 45 min. or until light brown and "set".
  
  3/4 cup serving 1 bread exchange, 1/2 fat
  
  Source:  Cookbook for Diabetics & their families, U of Alabama 1984 Shared
  but not tested by Elizabeth Rodier Oct 93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pumpkin Rolls
 Categories: Diabetic, Breadmaker, Low fat
      Yield: 24 Servings
 
      1 pk Active dry yeast                         OR
      1 c  Warm water (110 F)              1 1/2 ts Cinnamon
    1/3 c  Honey                             3/4 ts Cloves
      2 tb Margarine                         3/4 ts Nutmeg
      1 ts Salt                              3/4 ts Ginger
    1/2 c  Nonfat dry milk                 2 1/2 c  To 3 cups all purpose flour
      1 c  Canned pumpkin                  1 1/2 c  To 2 cups whole wheat flour
           About 1.5 tb pumpkin spice               Nonstick vegetable spray
 
  1.  In a large bowl or food processor, dissolve yeast in water. Add honey,
  margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then
  gradually beat in about 4 cups of the combined flours to make a stiff
  dough.
  
  2.  Turn dough out onto a floured board and knead until smooth about 15 to
  20 min, adding flour as needed to prevent sticking.
  
  3.  Turn dough over in a bowl coated with nonstick spray, cover and let
  rise in a warm place until doubled (1 1/2 - 2 hours) Punch down dough,
  knead briefly on a lightly floured board to release air.
  
  4.  Divide dough into 24 equal pieces.  Shape each into a smooth ball and
  place balls in 2 greased 9-inch round baking pans coated with nonstick
  spray.  Cover and let rise until almost double.
  
  5.  Bake in a preheated 375 F oven for 25 minutes or until browned. Cool on
  racks.
  
  1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0
  cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2 starch/bread
  
  Source:  Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990
  Shared but not tested by Elizabeth Rodier Oct 93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Carrot Cake Muffin Treats
 Categories: Breads, Diabetic, Breadmaker, Cakes
      Yield: 12 Servings
 
  1 1/2 c  Whole wheat flour                   2 tb Vegetable oil
      1 ts Baking soda                       1/4 c  Raisins
      1 tb Baking powder                     1/4 c  Chopped walnuts
      1 ts Ground cinnamon                   1/3 c  Lowfat milk
    1/4 ts Ground nutmeg                       8 oz Can uns. crushed pineapple
    1/4 ts Ground ginger                   1 1/2 c  Grated carrots
      1    Egg                            
 
  Combine the dry ingredients in a bowl.  Add the remaining ingredients and
  stir to blend.  Spoon into oiled muffin tins or paper muffin cups. Bake at
  350 F for 20 to 25 minutes.
  
  1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams carbohydrate, 4
  grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg
  cholesterol
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
  but not tested by Elizabeth Rodier, Nov 93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Five-Grain Soda Bread
 Categories: Diabetic, Breadmaker, Breads
      Yield: 16 Servings
 
      1 c  All-purpose flour (see note)      1/2 ts Salt
    3/4 c  Whole-wheat flour                   3 tb Soft margarine or veg. oil
    3/4 c  Rye flour                         3/4 c  Raisins (optional)
    3/4 c  Graham flour                    1 3/4 c  Buttermilk
    3/4 c  Rolled oats                              OR 1 3/4 tb lemon juice
      2 tb Granulated sugar                         OR 1 3/4 tb vinegar
      1 tb Baking powder                            Plus milk to make 1 3/4 cup
      1 ts Baking soda                    
 
  Mix vinegar or lemon juice with milk for sour milk and set aside. If using
  powdered skim milk, use almost 2/3 cup powder and enough water to make 1
  1/2 cup milk. Stir, then add lemon juice, then add enough water to make the
  1 3/4 cup measure.
  
  If you do not have all the different kinds of flour, use what you do have
  to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
  all-purpose flour. Make a note of the ingredients and a note of the result.
  
  Sugar could possibly be left out, especially if 2 tbsp. or more of raisins
  (or finely chopped dates) are used.
  
  Combine dry ingredients in a bowl.  Cut in margarine or oil. Stir in
  raisins (if using) and add buttermilk or sour milk to make a soft dough.
  
  Knead lightly on a floured surface until smooth. Place on a greased baking
  sheet and flatten into a circle about 2 1/2 inches thick. Cut large X about
  1/4 inch deep on top.  OR make 2 smaller loaves.
  
  Bake at 350 F for about 1 hour or until toothpick inserted in the center
  comes out clean.
  
  1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4 grams
  protein, 22 grams carbohydrate,
      185 mg sodium, 1 mg cholesterol
  
  Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart & Stroke
  Foundation of Ontario Shared by Elizabeth Rodier Jan 94
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bean Biscuits
 Categories: Diabetic, Bean/legume, Breadmaker
      Yield: 16 Servings
 
  1 1/2 c  All-purpose flour                 1/2 ts Salt
    1/2 c  Whole wheat flour                 1/3 c  Butter or soft margarine
      4 ts Baking powder                       1 c  Cooked kidney beans wt / red
      1 tb Granulated sugar                  2/3 c  2% milk
 
  Revised after testing Feb 94.  Used 1 1/2 cup flour NOT 2 1/2 cups as
  printed in the book.  The 1 cup beans probably replaced 1 cup flour in the
  original recipe.
  
  Stir dry ingredients together in a mixing bowl.  Cut in butter until
  mixture resembles crumbs.
  
  In food processor or blender, puree beans with milk. OR mash beans and stir
  in milk.  Stir into dry ingredients all at once to make light soft dough.
  
  Turn out onto lightly floured board, sprinkle with flour and knead about 20
  seconds.
  
  Shape biscuits by rolling, patting and cutting or divide dough into 16
  pieces and shape by hand.
  
  Bake at 400 F for 12 to 15 minutes or until golden brown.
  
  1 biscuit - 162 calories, 1 1/2 starch, 1 fats & oils exchange 4 grams
  total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26 grams
  carbohydrate,
      169 mg sodium, 204 mg potassium.
  
  Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared and
  tested by Elizabeth Rodier Feb 94
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sugarless Fruit Nut Muffins
 Categories: Diabetic, Breads, Fruits, Breadmaker, Muffins
      Yield: 6 Servings
 
      1 c  Chopped Dates                       2    Eggs, beaten
    1/2 c  Raisins                             1 ts Vanilla, extract
    1/2 c  Chopped prunes                      1 c  All-purpose flour
      1 c  Water                               1 ts Baking soda
    1/2 c  Margarine, cut into pats          1/2 c  Chopped nuts
 
   In a saucepan, combine dates, raisins, prunes, and water. Bring to a boil
  and boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add
  remaining ingredients to fruit; stir just until dry ingredients are
  moistened. Spoon into greased mini-muffin pans.
   Bake at 350 degrees for 15 minutes (if desired, bake in a 11" x 7" x 2"
  baking pan for 30 minutes). Yield:
       32    muffins
  
   Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch;
  also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm
  protein, 4 gm fat.
  
   SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Muffins
 Categories: Diabetic, Breads, Breadmaker, Muffins, Breakfast
      Yield: 12 Servings
 
      2 c  Flour                               1    Eggs
      2 ts Baking powder                     3/4 c  Orange juice
    1/2 ts Baking soda                       1/4 c  Butter
    1/4 ts Salt                                1 tb Milk
      1 tb Orange peel, grated                 1 ts Vanilla
 
  Preheat oven to 400.  Grease 12 muffin cups or line with paper liners; set
  aside.  Combine dry ingredients (including orange peel) in medium bowl.
  Combine and add egg, orange juice, melted butter, milk, and vanilla; mix
  just until dry ingredients are moistened. Spoon batter into prepared cups,
  filling each cup 1/2 full. Bake 18-20 minutes, until golden brown. Let cool
  in pan on wire rack 5 minutes.  Remove from pan. Serve warm or at room
  temperature.
  
  Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
  carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
  starch/bread exchange, 1 diabetic fat exchange
  
  Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
  All-Time Recipes_ magazine From the recipe files of Sylvia Steiger, GEnie
  THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
  004/005
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Corn Muffins
 Categories: Diabetic, Breadmaker, Muffins, Breakfast
      Yield: 8 Muffins
 
      1 c  Plain cornmeal                      1 c  Fresh corn
    1/2 c  A-p flour                           1    Egg; slightly beaten
      1 tb + 1 ts baking powder;             1/4 c  Vegetable oil;
      1 ts Salt;                               1 c  Buttermilk;
 
  Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil, and
  buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at
  475 degs for 20-25 mins or until brown.
  
  From: Cookbook for Diabetics and their Families
  
  Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1 fat
  
  Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From
  JUNGLE.BOY via GEnie)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Healthy Banana Bread
 Categories: Diabetic, Fruits, Breadmaker, Breads
      Yield: 18 Servings
 
--------------------------------INGREDIENTS--------------------------------
  2 1/4 c  All-purpose flour                        Sticks
    2/3 c  Honey-crunch wheat germ         1 1/2 c  Mashed Bananas, about 3 med
    1/2 c  Oats, uncooked                      6 oz Can frozen apple-juice
    1/4 c  Brown Sugar, packed                      Concentrate, thawed
      1 tb Baking powder                     1/2 c  Egg substitute, thawed
    1/2 ts Salt                              1/3 c  Walnuts, chopped
    1/4 ts Baking Soda                         1 ts Vanilla extract
     10 tb Light Corn Oil Spread/1-1/2    
 
  Directions: About 2 Hours before serving, or early in the day: 1. Preheat
  oven to 350F. Grease 9"x5" loaf pan. In large bowl, mix first 7
  ingredients.  With pastry blender, cut in corn-oil spread until mixture
  resembles coarse crumbs. Stir in bananas, undiluted apple-juice
  concentrate, egg substitute, walnuts, and vanilla just until flour is
  moistened.  Spoon batter into pan. 2. Bake 60 minutes or until toothpick
  inserted into center of bread comes out clean. Cool bread in pan on wire
  rack 10 minutes; remove from pan and cool slightely. Serve warm, or cool
  completely to serve later. Makes 18 servings.
  
  Each serving:  About 180 calories, 5 g. fat, 0 mg cholesterol, 135 mg
  sodium.
  
  Diabetic Exchanges:  1 Starch, 1 Fruit, 1 Fat From Files of Alice 2/03/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Apple Muffins-
 Categories: Diabetic, Cakes, Breadmaker, Muffins, Breakfast
      Yield: 12 Servings
 
      2 tb Soft margarine                    1/4 ts Salt
      2 tb Sugar replacement                   2 ts Baking powder
           Egg (beaten)                        6 tb Skim milk
  1 1/4 c  Flour                                    Apple (peeled and chopped)
 
   Cream margarine and sugar replacement;  add egg. Stir in remaining
  ingredients.  Spoon into greased muffin tins, filling no more than
  two-thirds full. Bake at 400F for 25 minutes, or until done. For those who
  like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix - just
  a dash of each. yield
  : 12 muffins 1 muffin = 1 bread calories = 72
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Diabetic Popovers
 Categories: Diabetic, Pies, Breadmaker
      Yield: 18 Servings
 
      1 c  Flour                               2    Eggs
    1/2 ts Salt                                1 c  Skim milk
 
   Sift flour and salt together; set aside.  Beat eggs and skim milk; add to
  flour.  Beat until smooth and creamy. Pour into heated greased muffin tins,
  filling half full or less. Bake at 375F for 50 minutes, or until popovers
  are golden brown and sound hollow.  DO NOT OPEN OVEN FOR FIRST 40 MINUTES.
  1 serving = 1/2 bread, 1/8 meat calories = 44
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: California Sunshine Bread
 Categories: Diabetic, Breadmaker, Breads
      Yield: 1 1/4lb loaf
 
    1/4 c  Lukewarm water;                 2 1/2 c  All-purpose flour; unsifted
           (110-115 degrees)                   1 ts Salt;
      3 tb Sugar; (needed for yeast            3 tb Margarine; melted
           -action)                            1 tb Orange rind; finely grated
      1 pk Instant active dry yeast;           1 ts Lemon rind; finely grated
    2/3 c  Orange juice; fresh (warmed         2 ts Vegetable oil;(to oil pans)
           -to room temperature)          
 
  Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
  until completely dissolved.  Add warm oranged juice and beat until well
  blended.  Add 1 cup of the flour gradually, beating gently smooth. Cover
  bowl and set in a warm place until bubbly and light (30-40 minutes). Add
  salt, margarine, and grated orange and lemon rinds; beat gently to mix.
  Stir in remainng flour gradually, mixing well. Trun onto a lightly floured
  board and knead until smooth and elastic (about 10 minutes). Place in a
  large, oiled bowl, turning dough around to to coat all over. Cover bowl;
  place in warm place until dough has doubled in size (1 -2 hours). Punch
  dough down in several places. Knead on board for 5 minutes. Shape into a
  loaf and place in an oiled 8 1/2" X 4 1/2" X 2 1/2" loaf pan. Cover and let
  rise in a warm place about 1 hour. Preheat oven to 375 degrees. When bread
  has risen, bake 35-45 minutes. When done, remove bread from pan and cook on
  wire rack.
  
  Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice)
  Low-sodium diets: Omit salt. Substitute salted margarine.
  
  Source: The Art of Cooking for the Daibetic by Mary Abbott Hess, R.D.,M.S.
  and Katharine Middleton Brought to you and yours via Nancy O'Brion and her
  Meal-Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hearty Oatmeal Bread
 Categories: Diabetic, Breadmaker, Breads
      Yield: 32 Servings
 
  5 1/4 c  All purpose flour                   2    Envelopes active dry yeast
    1/2 c  Flour (use as needed)                    OR
      1 ts Salt                                2 tb Active dry yeast
  2 1/4 c  Milk                                2 c  Quick cooking oats
    1/4 c  Margarine or butter                 1 tb Caraway seeds
    1/4 c  Sugar                          
 
  The number of slices used to calculate the recipe was not given or checked.
  Guessed about 16 half-inch slices per loaf to make 32 servings.
  
  Stir together 2 cups of flour and the salt in a large bowl. Heat the milk,
  margarine and sugar together over low heat until the margarine is soft. Add
  the liquid to the flour. Beat for 2 minutes on the medium speed of an
  electric mixer or 300 strokes by hand.
  
  Combine 1 cup of flour and the yeast.  Add to the batter. Beat for 2
  minutes on medium speed or 300 strokes by hand. Stir in the oats and
  caraway with a wooden spoon. Stir in enough additional flour to make a
  stiff dough.
  
  Turn out onto a floured board.  Knead until smooth, 8 to 10 minutes. Place
  in a greased large bowl.  Brush the top with vegetable oil. Cover with a
  damp kitchen towel and let rise in a warm place until double in size, about
  1 hour.
  
  Punch the dough down.  Divide it in half and shape to form two loaves.
  Place in two greased 8 1/2 " x 4 1/2 " loaf pans. Brush with melted
  margarine or butter. Cover and let rise until nearly double in size, about
  1 hour.  When almost doubled, preheat the oven to 375 F. Bake for about 40
  minutes or until brown.  Cool before slicing. Makes 2 loaves.
  
  1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams
  carbohydrate, 1 gram fat, 181 mg sodium
  
  Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
  Rodier March 94
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Scottish Scones
 Categories: Diabetic, Breads, Breadmaker
      Yield: 16 Sweet ones
 
      1 c  Unbleached a-p flour;*              4 tb Whipped butter;
           -*a-p=all-purpose flour                  -(not me!! not on your life)
      1 c  Whole-wheat flour;                  1 c  Buttermilk;
      1 ts Baking powder;                    1/2 c  Golden raisins;
    1/2 ts Salt;                          
 
  Preheat oven to 400 degrees.  Coat a baking sheet with non-stick cooking
  spray.  In a medium-size bowl, sift dry ingredients together. Add butter,
  mixing into flour with your fingers. Add buttermilk and knead to a soft
  dough.  Knead in raisins.  On a floured board, roll out dough to 1/2"
  thick.  Cut in 16 rounds. Place on a baking sheet and bake 15 to 20
  minutes, until golden. Makes 16 scones. Food Exchanges per serving: 1
  STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g; SOD: 3g; FAT: 3g;(If I
  gave the break down of the fat, I would be to pooped to pop)
  
  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
  your via Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Norwegian Nut Bread
 Categories: Diabetic, Fruits, Breadmaker, Ethnic, Breads
      Yield: 2 Sm lovaves
 
      1 c  Unbleached all-purpose flour        1 c  Whole wheat-flour; unsifted
           -sifted                             1 c  Raisins;
      1 ts Baking soda;                        1 tb Grated orange zest;
      1 ts Salt;                               1    Egg; beaten
    1/2 c  Almonds,fiberts & sunflower;        1 c  Buttermilk;
           -Seeds (chopped)                    2 tb Walnut oil;
    1/4 c  Non-fat dry milk powder;       
 
  Preheat oven to 375 degrees.  Coat empty 16-oz cans with non-stick cooking
  spray.  IN a medium-size bowl, combine flour, baking soda, salt, nuts, dry
  milk, whole-wheat flour, raisins and orange zest. In a small bowl, combine
  egg, buttermilk, and walnut oil; add to flour mixture and blend well. Spoon
  batter into cans and bake 50 minutes or until golden. Loosen bread from
  cans with small spatula and cool on rack. Makes 2 small loaves, about 6
  slices each.
  
  Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
  EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT: 5g;
  Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and
  your via Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chili-Cheese Corn Bread
 Categories: Diabetic, Cheese/eggs, Breads, Breadmaker, Chili
      Yield: 12 Sweet ones
 
      1 c  + 2 tb yellow cornmeal;             1    Egg + 1 egg white; lightly
      2 ts Baking powder;                           -beaten
    1/2 ts Baking soda;                      1/4 c  Sharp chedder cheese;
    1/2 ts Salt;                               2 tb Mild green chili;* chopped
    1/4 c  Whole wheat flour;                       -or to taste
  1 1/4 c  Buttermilk;                    
 
  *In New Mexico...it's spelled chile..
  
  Preheat oven to 450 degrees.  Coat an 8" square baking pan with now stick
  cooking spray and dust with 2 tablespoon of cornmeal. Sift into a large
  bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In
  another bowl combine buttermilk, eggs, cheese and chili or chile, then stir
  into the dry ingredients. Pour batter into the prepared baking pan and
  place in upper third of oven.  Bake 10 minutes or until dough is firm in
  center.  Makes 12 (2") pieces.
  
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO:
  28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;
  
  Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and
  yours via Nancy O'Brion and her Meal Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Golden Potato Rolls
 Categories: Diabetic, Breadmaker, Vegetables
      Yield: 1 Batch
 
      1 pk Active dry yeast (1/4 oz.)        1/2 c  Sugar
    1/2 c  Warm water                          2 ts Salt
           -(110-115 degrees F.)               8 c  To 8 1/2 C A-p flour,
      1 c  Milk                                     -divided
    3/4 c  Shortening or margarine             2    Eggs, beaten
  1 1/4 c  Leftover mashed potatoes       
 
  Dissolve yeast in water; set aside. In a saucepan, combine milk,
  shortening, and potatoes; cook and stir over low heat just until shortening
  is melted. Remove from the heat and place in a large bowl with sugar, salt,
  2 cups of flour and the yeast mixture. Add eggs; mix well. Cover loosely
  and allow to stand for 2 hours (the dough will be like a sponge). Stir in
  enough of the remaining flour to make a soft dough. Turn out onto a floured
  surface and knead until smooth and elastic, about 6 minutes. Place in a
  greased bowl, turning once to grease top. Cover and let rise in a warm
  place until doubled, about 1 hour. Punch down and divide into thirds. On a
  floured surface roll each portion into a 12 inch circle. Cut each circle
  into 12 pie shape wedges. Beginning at the wide end, roll up each wedge.
  Place rolls, point side down, on greased baking sheets. Cover and let rise
  30 minutes or until nearly doubled. Bake at 400 degrees F. for 15 minutes
  or until golden. Yield: 3 dozen.
  
  Diabetic Exchanges: One roll (prepared with skim milk and margarine) equals
  1 1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg cholesterol,
  28 gm carbohydrate, 4 gm protein, 5 gm fat.
  
  SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman Magazine,Sept/Oct93
  POSTED BY: Jim Bodle 12/93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Meat Cakes
 Categories: Diabetic, Meats, Main dish, Fruits, Breadmaker
      Yield: 18 Meat loave
 
  1 1/2 lb Lean ground beef                    2 ts Worcestershire sauce
    1/2 lb Bulk Italian sausage              1/2 ts Dried sage
    1/2 c  Minced onion                        1 c  Unsweetened applesauce
      1 ts Italian seasoning                 1/2 c  Whole wheat bread crumbs
      1 ts Salt                              1/2 c  Unprocessed bran
 
  Preheat oven to 350 degrees F. Mix all ingredients together well. Place 1/3
  cup (2 oz.) mixture in each of 16 muffin cups. Bake at 350F. until done,
  about 1 hour.  Remove from muffin tins. Serve hot or cold. Note: Nice for a
  picnic. Yield: 16 meat cakes Nutrient analysis of 1 meat cake: 1/2
  starch/bread exchange; 2 lean meat exchanges; 150 Calories; 12 g protein; 8
  g fat; 8 g carbohydrate; 360 mg sodium; 41 mg cholesterol.
  
  Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
  Margie, MS
  
  Posted by Dar Rains Reposted by John Davis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Bagel Bread From
 Categories: Breadmaker, Ethnic, Breads
      Yield: 12 Servings
 
           -1 1/2 lb loaf                      2 ts Salt
  1 1/2 ts Active dry yeast                    3 tb Honey
  1 1/2 ts Gluten                              1 c  -warm water
      3 c  Whole wheat flour              
 
  If you don't like making bagels but want the texture of bagels with the
  low-fat nutritional benefits; try this bread. It tastes like a bagel and is
  especially good sliced and toasted.
  
  There is one note for the Panasonic/National machines and that is to use 3
  tsp yeast for 1 1/2 lb loaf.  I believe that this is for the older
  Panasonics as I do remember Linda Rehberg saying that the newer models came
  out after their book was published and that the yeast amounts in her book
  were not for the newer Panasonics. Upon re-reading I found I missed one
  thing. I did add a few more tsps of water as the dough ball was not forming
  to my liking.  Let me know if you make this and how you like it.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Peasant Bread: Dg #4
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           Posted by Gaye Levy DTXT63A              Vital Gluten see below **
  1 1/2 c  Water                               3 c  Whole wheat flour
  1 1/2 ts Honey                           1 1/2 ts Yeast
    1/3 ts Salt                           
 
  From The Breadmachine Cookbook IV, Donna German. Medium Loaf. Use 1 1/2 TBL
  to 3 TBL Vital Gluten (optional).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinnamon-Apple Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
  1 1/4 c  Unsweetened applesauce          1 1/2 c  Whole wheat bread flour
      1 ts Cinnamon                        1 1/2 ts Active dry yeast
    1/4 ts Nutmeg                            1/2 c  Raisins (or diced dried
    1/2 ts Salt                                     -apples)
  1 1/2 c  Rolled oats                    
 
  This bread fills the house with a wonderful aroma.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cranberry Apple Bread - Abm
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
      1 c  Milk (room temp)                1 1/2 ts Yeast
      3 tb Vegetable oil                     1/3 c  Unsweetened dried
  2 1/2 tb Sugar                                    -cranberries
    1/2 ts Cinnamon                            1 md Apple, peeled, cored,
  1 1/2 ts Salt                                     -and diced
      1 c  Whole wheat flour                 1/4 c  Chopped pecans (opt)
      2 c  Bread flour                    
 
  Add ingredients in the order recommended for your bread machine. If you
  prefer the cranberries and apples in larger pieces, add at the raisin beep
  (if your machine has this), or when the first kneading is almost completed.
  Cook the bread on the Sweet cycle or on the Basic cycle. Fresh or frozen
  thawed cranberries may be substituted, but decrease the amount of milk and
  check the consistency of the dough a few times during the mixing process
  and be ready to adjust with a little more milk or flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cranberry Nut Bread - Abm
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
      9 oz Slightly warm water                 1 tb Rounded, nonfat dry
    1/2 c  Frozen cranberries                       -milk powder
  1 1/2 tb Unsalted butter                   1/4 ts Cinnamon
  1 1/2 tb White sugar                       1/8 ts Nutmeg
      1 tb Brown sugar                       1/8 ts Clove
  1 1/2 ts Salt                            1 1/2 ts Yeast
      1 c  Whole wheat flour                 2/3 c  Chopped walnuts
 
  Place the water and the cranberries in the bread machine. Let the
  cranberries thaw while you get the other ingredients together. Add the
  other ingredients in the order recommended for your bread machine. Check
  the mixture as it kneads, to adjust water or flour for the right
  consistency.  Bake on Sweet or Basic cycle.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sweet Potato Pecan Bread
 Categories: Breadmaker, Breads, Vegetables
      Yield: 1 Loaf
 
  2 1/4 ts Yeast                               3 tb Powdered milk
      3 c  Bread flour                         3 tb Butter or margarine
      4 tb Rolled oats                       3/4 c  Sweet potatoes, cooked,
    1/2 ts Cinnamon                                 -mashed
      2 pn Nutmeg                            3/4 c  Water
  1 1/2 ts Salt                                3 tb Raisins, dark
      2 tb Brown sugar, dark                 1/3 c  Pecans, chopped
 
  Place all ingredients in machine and push start. Use raisin bread cycle,
  adding fruit and nuts at beep.
  
  From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Anadama Bread 1
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           1 1/2 lb loaf:; (1 lb loaf)       1/3 c  Yellow cornmeal; (1/4 c)
  2 1/4 ts Active dry yeast; (1 1/2 tsp      1/3 c  Molasses; unsulfured, (1/4 c
  1 2/3 c  Bread flour; (1 c+ 2 t)         1 1/2 ts Salt; (1 t)
  1 1/2 c  Whole-wheat flour; (1 c)        1 1/2 c  Water; (1c)
 
  Recipe by: EAT-L,The Best Bread Machine Cookbook Ever-Madge Rosenberg Note:
  The original recipe called for 1 1/2 T vegetable oil for the lg loaf and
  (1T) for the smaller loaf. I omitted it. Could use Wonderslim or possibly
  applesauce instead.
  
  Add all ingredients in the order suggested by your bread machine manual and
  process on the basic bread cycle according to the manufacturer's directions
  
  Let the loaf cool before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple Oatmeal Raisin
 Categories: Breadmaker, Fruits
      Yield: 1 Servings
 
    2/3 c  Apple juice                         1 c  Bread flour
      1 tb Butter or margarine                 1 ts Yeast
    1/2 ts Salt                                     At beep add:
    1/4 ts Cinnamon                          1/3 c  Raisins
      1 tb Brown sugar                       1/3 c  Apple; diced
      2 tb Oat bran                          1/4 c  Chopped nuts; optional
      1 c  Oats                           
 
  Recipe by: Donna German The Bread Machine Cookbook II
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apple Oatmeal Raisin Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Apple juice                         1 c  Bread flour
      1 tb Butter or margarine                 1 ts Yeast
    1/2 ts Salt                                     At beep add:
    1/4 ts Cinnamon                          1/3 c  Raisins
      1 tb Brown sugar                       1/3 c  Apple; diced
      2 tb Oat bran                          1/4 c  Chopped nuts; optional
      1 c  Oats                           
 
  Recipe by: EAT-L, Donna German The Bread Machine Cookbook II
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Apricot Bread - Beadles
 Categories: Breadmaker, Fruits, Low fat, Breads
      Yield: 14 Servings
 
      1 pk Active dry yeast                    1 tb Butter; room temp.
      3 c  Bread flour                         1 c  Dried apricots; cut in quart
      3 tb Brown sugar                     1 1/4 c  Orange juice
      1 ts Salt                           
 
  Ingredients should be at room temperature. Liquids (and 'warmed'
  ingredients) should be at 120-130 degrees.
  
  Add ingredients in order given. Setting: white bread
  
  source:  DAK Loafing It, P 46
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Austrian Bread
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
  2 1/2 ts Active dry yeast                  1/4 ts Ground allspice
  1 1/3 c  Bread flour                       1/4 ts Rosemary
    2/3 c  Rye flour                         1/2 tb Oil
    1/3 c  Wheat germ                          3 tb Fruit concentrate; or honey
      2 tb Gluten flour, 100%                  1 c  Water; + 1 t if at high
      1 ts Salt                                     ; altitude
 
  use white bread setting, light
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Austrian Malt Bread - Michielsen
 Categories: Breadmaker, Low fat, Breads
      Yield: 12 Servings
 
  1 1/2 ts Active dry yeast                    2 ts Malted milk powder
      2 c  Bread flour                     1 1/4 tb Butter
      1 ts Salt                              2/3 c  Water
      1 tb Sugar                          
 
  The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4 $8.95
  
  (medium size)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bagels for the Bread Machine
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
  1 1/8 c  Water                           1 1/4 ts Salt
      3 c  Bread flour                         2 ts Butter
      2 ts Sugar                             3/4 ts Dry yeast
 
  Recipe by: EAT-L, Pillsbury Bread & Dough Maker Recipe Book Place
  ingredients into the bread case.  Place the bread case into the bread
  machine. Select the Dough mode and press the start button.
  
  When the buzzer sounds, press the STOP button and remove the bread case fro
  the bread machine.  Remove the dough from the bread case and divide it into
  ~ 10 equal portions. Shape the dough into circles.
  
  Arrange the circles on a greased cookie sheet and cover with a clean towel.
  Place the dough in a warm place and allow to rise for 40 to 50 minutes.
  
  In a large saucepan bring 2 quarts of water to a medium boil. Carefully ad
  dough one at a time.  Boil each bagel for about 2 minutes.
  
  Remove bagels from boiling water and place on a greased cookie sheet. Bake
  400 F until golden brown (about 20 minutes.)
  
  Makes 8 to 10 bagels. Original poster of this recipe was not me!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Naan for Breadmaker
 Categories: Breads, Breadmaker
      Yield: 12 Servings
 
           -----bread-----                   3/4 c  Yogurt
    1/2 tb Yeast                             1/2 c  Water
      3 c  Flour                                    -----topping-----
    1/2 tb Sugar                               4 tb Butter
    1/2 ts Salt                                4 tb Onions; chopped
      2 tb Butter                         
 
  A flat bread from India.  Make sure your oven is well preheated.
  
   Use dough cycle on machine.  Remove dough from machine and divide into 12
  parts.
  
   Preheat oven to 500.  Roll each part into a small circle (about 8"
  diameter) and place on greased pizza or other baking pan. Brush top of each
  one with melted butter and press finely chopped onion into dough. Bake
  10-15 minutes until puffy and brown.
  
   Sylvia's notes: Yummmmmmmy!  However, 10 minutes in MY oven turned it
  almost black; 5 minutes 30 seconds (at 475, since my oven runs a little
  hot) turned the nan golden brown and perfect. Also, I rolled it too thin at
  first.  They came out much better when I didn't roll them paper thin, more
  like 1/8" thin.  I put spoonsful of Yogurt-Cucumber Salad on them; this is
  the best bread I've ever tasted for eating-food-on. However, as delicious
  as it is, I doubt I'll make it often; all the rolling and brushing with
  butter and pushing onions in is just too much work.
  
   Donna German's note:  While traditional "Nan" has onions, try substituting
  1-2 ts lemon or orange peel, anise or fennel seeds. Just sprinkle on top of
  melted butter.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadmaker Country Seed Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
     10 oz Warm water                          1 c  Whole wheat flour
      3 tb Vegetable oil                     1/4 c  Flax seeds
      2 tb Liquid honey                        2 tb Sesame seeds
  1 1/8 ts Salt                                1 tb Poppy seeds
      2 c  White flour                         2 ts Active dry yeast
 
  Add ingredients to bread bin/pan in order of list or as manufacturer
  suggests.   Select "white/powdered milk" or regular cycle. Recipe from
  Canadian Living Magazine and tested by Carole Walberg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadmaker White/wheat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
    290 ml Warm water                          1 ts Salt
  1 1/2 tb Milk powder                     1 1/4 c  White flour
      3 tb Margarine                       1 3/4 c  Whole wheat flour
      2 tb Sugar                           1 1/2 ts Active dry yeast
 
  Add ingredients to bread bin/pan in order of list. Select "white/powdered
  milk" or standard bread cycle. Tested by Carole Walberg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Breadmaker Rich Dough
 Categories: Breadmaker, Desserts, Breads
      Yield: 12 Buns
 
    280 ml Warm water                          1    Egg, large
      2 tb Milk powder                         1 ts Salt
      3 tb Sugar                           3 1/2 c  White flour
      3 tb Margarine                           2 ts Active dry yeast
 
  Add ingredients to bread bin/pan in order of list or as suggested by
  manufacturer. Select "dough" cycle. If your cycle lasts longer than 1 1/2
  hours, stop it and remove dough. Roll out for cinnamon buns or plain rolls
  and let rise before baking conventionally. Note: This recipe can have the
  white flour reduced and whole wheat flour added to replace it. Tested by
  Carole Walberg
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lemony Pear Pecan Bread *
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
------------------------------PATTI - VDRJ67A------------------------------

-------------------------------1-1/2 LB LOAF-------------------------------
      1 c  Strained pear baby food           1/2 c  Pecans; chopped, toasted
      2 tb Water                               1 tb Brown sugar; packed
      1 tb Butter or margarine                 2 ts Lemon peel; finely shredded
      1 ts Salt                                2 ts Bread machine yeast
      3 c  Bread flour                    
 
  Add ingredients in order given by manufacturer, adding pears with water and
  pecans with flour. Basic/white bread cycle. Light color setting, but
  medium/normal color setting for large capacity machines with glass domes to
  ensure complete baking.
  
  NOTE: Can use strained peach or apricot baby food also.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pull Apart Monkey Rolls *
 Categories: Breadmaker, Breads, Breakfast
      Yield: 20 Servings
 
------------------------------PATTI - VDRJ67A------------------------------

--------------------------------1 LB RECIPE--------------------------------
    1/2 c  Milk                              1/2 ts Salt
      2 tb Water                           2 1/4 c  Bread flour
      1 lg Egg                                 4 ts Sugar
      1 tb Butter or margarine             1 1/2 ts Bread machine yeast

-----------------------------JUST BEFORE BAKING-----------------------------
    1/3 c  Sugar                               2 tb Butter or margarine; melted
    1/2 ts Cinnamon                       
 
  Add ingredients in order given by manufacturer. Select dough/manual cycle.
  When cycle is complete, remove dough to lightly floured surface. If needed,
  knead more flour into dough to make it easy to handle. Divide dough into 20
  equal portions. Form each piece into a small ball. Sift together the sugar
  and cinnamon. Dip each ball into melted butter then roll in the cinnamon
  sugar. Arrange half the balls in the bottom of a greased 8 cup ring mold or
  fluted tube pan with nonremovable bottom. Make a second layer positioning
  the balls for the second layer between the balls in the first layer.
  Drizzle balls with any remaining butter and sprinkle with any remaining
  sugar mixture. Cover and let rise in a warm, draft free place until almost
  doubled in size, 20-30 minutes. Bake at 375~ for 25-30 minutes or until
  done. Cool 1 minute on wire rack; invert onto serving platter. Remove ring
  or pan. Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: English Cobblestone Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
-------------------------------1 1/2 LB. LOAF-------------------------------
  1 1/2 ts Active dry yeast                    5 tb Butter
      3 c  Bread flour                       1/2 c  Warm milk
      4 tb Sugar                             1/2 c  Warm water
      1 ts Salt                          

---------------------------------1 LB. LOAF---------------------------------
      1 ts Active dry yeast                    3 oz Warm milk
      2 c  Bread flour                         2 oz Warm water
  2 1/2 tb Sugar                                    SEE 2 Notes in directions
    1/2 ts Salt                                     -for adjustments....
  3 1/2 tb Butter                         
 
    SOURCE:  Quick & Delicious Bread Machine Recipes bu Norman A. Garrett,
  copyright 1993, ISBN #0-8069-8812-6.
    This simple, fine-textured white bread makes excellent sandwiches and
  toast.
    NOTES:  1.  For Panasonic/National machines, use 3 tsp. of yeast for for
  the 1/2 lb. loaf.
    2.  For DAK/Welbilt machines, use 2 additional tablespoons of warm water
  for the 1 1/2-pound loaf.
    Follow manufacturers directions for loading and baking bread.
    NUTRITIONAL ANALYSIS:  1 1/2 Lb. loaf - total calories - 2231, toal
  protein - 55 gm, total carbohydrates - 353 gm, total fat - 65 gm, total
  saturated fat - 37 gm, total cholesterol - 160 mg, total sodium ~ 2206 mg,
  total fibre - 7 gm, % calories from fat - 26%.
    1 Lb. loaf - total calories - 1500, total protein - 37 gm, total
  carbohydrates = 234 gm, total fat - 46 gm, total saturated fat - 26 gm,
  total cholesterol - 112 mg, total sodium - 1121 mg, total fibre - 4 gm, %
  calories from fat - 27%.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Bread Extraordinaire!
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
  1 1/4 c  Water                           1 1/2 ts Salt
           For Welbilt/Dak and Zoji add        2 ts Red Star brand active dry
           2 Tablespoons more water                 Yeast
  3 1/2 c  Unbleached white flour         
 
  1.Place dough ingredients in bread pan, select Dough setting, and press
  Start 2. When the dough cycle ends, the machine will beep. Set a timer and
  allow the dough to rise 1 more hour. Open the machine, punch down the
  dough, set the timer again and let dough rise another hour in the machine.
  Turn off bread machine, remove bread pan, and turn out dough onto a lightly
  floured countertop or cutting board. Form into a smooth round ball then
  flatten it with your hands. 3. Place a clean kitchen towel (not terry
  cloth) in a round wicker basket that's at least twice the size of the
  dough. Dust the towel liberally with flour. Place the round dough in the
  center of the basket. Place basket in a warm place and let dough rise,
  uncovered, about 45 minutes until double in size. 4. Gently turn dough out
  of basket upside down onto a greased baking sheet. With a very sharp knife
  held almost parallel to the loaf, carefully slash the top of the dough at
  sharp angles in a # pattern. 5. Preheat oven to 450F. Place a small pan on
  the floor or bottom shelf of the oven and carefully add at least 1 cup
  boiling water to the pan. Place dough in oven and bake for 20 minutes.
  Remove from oven and place on cake rack to cool 1 hours before slicing. To
  preserve the crisp crust, do not store in plastic wrap or bag. Bread can be
  loosely covered or left out for up to two days before it dries out
  completely. From THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by Linda
  Rehberg and Lois Conway. Formatted by Linda Caldwell
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dough-Re-Mi
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
  2 1/2 ts Yeast                               1 tb Applesauce
      3 c  Whole wheat flour                 1/2 ts Dried basil
      2 tb Vital gluten                        3    Cloves garlic; minced
    3/4 c  Scallions; diced very fine        1/2 c  Low-fat cheese
    1/4 c  Sun-dried tomatoes; (packed         1 tb Caraway seeds
           -in air), diced                   1/2 ts Dried oregano
  1 1/2 c  Buttermilk                        1/2 c  Sunflower seeds
 
  Place ingredients in ABM in order recommended by your manufacturer. Turn
  on. When breadmachine is finished, slice and eat.
  
  Created by:  Nina, Jungle Boy, Pegg, Bee, Pattye, Mark, Sunflower in the
  Online Cooking Club (Category 12)
  
  Posted on GEnie Food & Wine RT Jul 08, 1993 by PATTYE
  
  Nutritional Information per serving:  xx calories, xx gm protein, xx gm
  carbohydrate, xx gm fat,  x% Calories from fat, x mg chol, xx mg sodium, x
  g dietary fiber
  
  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005, Internet
  sylvia.steiger@lunatic.com
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinnabon Cinnamon Rolls
 Categories: Breads, Desserts, Breadmaker
      Yield: 12 Servings
 
      4 tb Melted butter                     1/2 ts Salt
      4 tb Water                               4 c  Bread flour
    1/2    Box instant vanilla pudding     2 1/2 ts Active dry yeast
           -(1/2 of a 3.4oz. box)                   -Fill with:
      1 c  Milk                              1/2 c  Softened butter
      1    Egg; (beaten)                       1 c  Brown sugar
      1 tb Sugar                               2 ts Cinnamon
 
  ROLLS: Place ingredients in machine following the specifications of that
  particular machine.  Set for dough cycle (about 1 hr. 40 minutes in my
  Hitachi B101 ~ Debbie Carlson). After complete on dough cycle, remove from
  machine & roll out to 17 x 10 (approx) rectangle.
  
  FILLING: Mix together brown sugar and cinnamon. Spread softened butter over
  dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly
  from long end, pinching edges closed when completely rolled. Slice rolled
  dough into 1/2" slices (or larger if a larger bun is preferred ).Place into
  greased cake pans. ( I use 3 - 9" pans ) I usually get 19 - 20 buns from
  this. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until
  golden. Do not overbake. FROST with: 4 oz cream cheese (softened) 1/4 C
  butter (softened) 1 1/2 C confectioners sugar 1/2 tsp vanilla 1 1/2 tsp
  milk
  
  SPREAD on very warm rolls.  They are best when eaten fresh, but we have
  found that 10 - 15 seconds in the microwave rejuvenates them!
  
  Note:  I made these in my Hitachi B101 and the dough turned out
  beautifully!  I added chopped nuts to the filling though and doubled the
  cinnamon.  I also sliced my rolls about 1" and placed them in a non-stick
  13x9" baking pan which rendered about 10 large rolls. Also, because I don't
  care for a cream cheese frosting, I used 3 cups powdered sugar, 4 Tbsp.
  softened butter, 1 tsp. vanilla and about 3 Tbsp. milk which made lots of
  frosting, perhaps too much. (Debbie Carlson) Posted by: Debbie Prommel
  (FMFK51C) - Prodigy Adapted
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fennel Pepperoni Bread for the Zojirushi
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
      1 c  Flat beer                           3 c  Unbleached flour
      1 tb Dijon mustard                     1/4 c  Rye flour
      2 tb Garlic oil                          1 tb Fennel seeds
      1 ts Salt                              3/4 c  Pepperoni, sliced & quarterd
      1 ts Chopped garlic                      1 tb Yeast
 
      Place all the ingredients in the machine, program for Basic White
  Bread, and press start.
  
      NOTE:  If using a bread machine other than a Zojirushi, place
  ingredients in your machine in the order specified by your machines'
  manufacturer.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: 100% Crunch Bread 2
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water, plus (see Below)             2 ts Honey
      1 tb Water                               4 ts Molasses
      2 c  Whole-Wheat Flour                 1/2 ts Gluten
      1 ts Salt                                2 ts Applesauce
      4 ts Honey                             1/2 c  Seeds (any kind)
      4 ts Molasses                            2 ts Yeast
 
  Electric Bread
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Anne & Bill's Apple Oatmeal Bread with Rais
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Old rolled oats - 1/3           1 1/2 tb Nonfat dry milk powder - 1 T
    5/8 c  Water - 1/2                     1 1/2 tb Applesauce* - 1 T
    1/2 c  Unsweeten applesauce - 1/3        1/3 c  Raisins - 1/4
  2 3/4 c  Bread flour - 1 3/4                 1 ts Ground cinnamon - 1 t
  1 1/2 ts Salt - 1                        1 1/2 ts Yeast*
      2 tb Brown sugar - 1                
 
  Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound
  machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use
  applesauce. Not too moist. Hold back some water to begin with. Flavor
  outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t
  for large loaf.
  
  1 1/2 lb. loaf - Bread Machine Magic 96
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bagels (Lewis)
 Categories: Breadmaker, Breads
      Yield: 8 Servings
 
           -DIANA LEWIS  (VGWN37A)             1 c  Flour
      1 c  Water                               2 c  Bread flour
  1 1/2 tb Honey                           1 1/2 ts Yeast
  1 1/2 ts Salt                           
 
  make dough let rise only twenty minutes in machine cut into 12 pieces. Roll
  into balls and using the thumb put hole in middle and turn to shape make
  sure you have a good opening dust with flour if you have to Place on
  greased cookie sheet and let rise 15 to 20 minutes. In a pan, put in about
  2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels
  at a time cooking 30 seconds on each side. Remove bagels and drain on towel
  sprinkle with poppy seeds, sesame seeds or onion bits if you want then
  place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes.
  All so try rolling dough in to rectangles and roll up a hot dog in it and
  seal well with water. After they are cooled they can be frozen and will
  last 1 month to 6 weeks. Diana(:>) FROM: DIANA LEWIS (VGWN37A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Baking Powder Biscuits (Diabetic)
 Categories: Diabetic, Cakes, Breadmaker
      Yield: 12 Servings
 
      2 c  Flour                               4 tb Shortening
      3 tb Baking Powder                     3/4 c  Milk, SKIM
      1 ts Salt                           
 
  Mix flour, baking powder, and salt together. Cut in the shortening until it
  is evenly mixed with the dry ingredients. Then ADD, Milk, mixing well.
  
  Then Knead for a a 1/2 minute and roll out to about 1-1/2 inch in
  thickness. Cut with a Biscuit cutter. Place the biscuits 1-1/2 inches apart
  on a greased baking sheet. The BRUSH with the Milk and BAKE at 450F oven
  degrees 10-12 minutes
  
  One biscuit may be Exchanged for:  1 bread exchange or
        1    fat exchange.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Banana Wheat Bread - Sandy
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -JNPM71A                          1/2 ts Salt
    1/4 c  Honey                               1 ts Poppy seeds (optional)
    1/4 c  Water                           1 1/2 c  Bread flour
      1    Egg                             1 1/2 c  Wheat flour
    1/4 c  Oil                                 1 tb Yeast
    1/2 ts Vanilla                           1/2 c  Chopped walnuts
      2    Ripe bananas; sliced           
 
  I add the walnuts at the beginning with other ingred. It seems to mix
  better. You can also add 1/2 tsp of cinnamon if you like. We like it better
  without. Sandy in Arroyo Grande, CA 8:49am PST
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Beer Cheese Bread (Eddy)
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -LYMAN EDDY (HKDS25A)               1 tb Butter
      1 pk Yeast                              10 oz Beer; flat
      3 c  Bread flour                         4 oz American cheese
      1 tb Sugar                               4 oz Jack cheese; cut in 1/4" cu
  1 1/2 ts Salt                           
 
  Warm beer and American cheese over low heat on top of stove or in
  microwave. Cheese doesn't need to melt completely. STIR. Add all
  ingredients in the order listed if you are using a home type automatic
  baking machine. You'll want to start making your second batch before you
  taste the first loaf...you'll want more, soon, like yesterday... P.S.: This
  is not for the diet minded.... FROM: LYMAN EDDY (HKDS25A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Big Soft Pretzels
 Categories: Breadmaker, Breads, Snacks
      Yield: 1 Servings
 
           -JOY QUIRK   (HFTC65A)          1 1/2 c  -lukewarm water
      1 tb Dry yeast                           2    Eggs; beaten
      5 c  Bread mix; up to six          

----------------------------------TOPPING----------------------------------
      1    Egg; beaten                       1/2 c  Butter; melted
      2 tb Coarse salt                    
 
  Lightly grease 2 large baking sheets.  In a large bowl, dissolve yeast in
  lukewarm water.  Blend in 2 eggs and butter. Add 5 cups bread mix. Stir
  well.  Add additional bread mix to make a soft, but not too sticky dough.
  Knead about 5 minutes until dough is smooth. Roll pieces of dough into
  ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into
  pretzel shapes.  For pretzel sticks, cut dough into 5 to 6 inch lengths.
  Place on prepared baking sheets. Preheat oven to 425.
  
  Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake
  immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large
  pretzels.
  
  Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of
  boiling water.  When dough floats to the top of the water, remove it.
  Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake
  about 30 minutes.
  
  All of these recipes I have posted using my bread mix can be adjusted to
  use with the bread machine, some using the dough setting. I have had
  excellent results. Will try to post more over the weekend as I get time.
  Also have a lot of other "mix" recipes if anyone is interested.
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Blueberry Bread (Dak)
 Categories: Breadmaker, Breakfast, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 cn Blueberries (16-1/2 oz);well
      3 c  Bread flour                              -drained, reserve liquid
    1/2 ts Salt                              1/4 c  Retained juice
      2 tb Sugar                             1/4 c  Water; approximately
      1 tb Butter or margerine            
 
  Add all dry ingredients into pan. Put well drained berries into a 2-cup
  measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we
  found it to be 1/4 cup water) Select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bran Bread 2
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    2/3 c  Water                               1 tb Sesame Seeds -- Optional
  1 1/4 tb Applesauce                        1/3 c  Whole Wheat Flour
      2 ts Sugar                             2/3 c  Oat Bran
    2/3 ts Salt                                1 c  Bread Flour
  2 1/2 tb Wheat Germ                          1 ts Yeast
 
  D. German I - Small - Page 49 Place in pan. Press start.
  
  NOTES : Good, dense, crispy crust. Not much to look at...didn't rise much.
  Added 1 tsp. cinnamon. Might try adding some apple or apple sauce. Needed
  another
      1/4    cup water. 847 cal
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Brown & White Rice Bread
 Categories: Diabetic, Vegetarian, Breadmaker, Breads, Rice
      Yield: 15 Servings
 
      1 ts Sugar                               1 tb Xanthan gum (2 tb Certo?);
      1 tb Yeast (1 envelope)                2/3 c  Skim milk powder;
    1/4 c  Warm water                      1 1/4 c  Warm water
  1 1/2 c  Brown rice flour;                 1/4 c  Margarine
  1 1/2 c  White rice flour;                   3    Eggs;
      1 ts Salt                           
 
  Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp xanthan
  gum can be used as a binding agent in baked recipes
  
  Dissolve sugar in warm water.  Sprinkle yeast over water. Stir briefly. Let
  sit for 10 minutes until foamy on top. Mix dry ingredients together in a
  large bowl.
  
  Melt margarine in 1 1/4 cup warm water.  Add this mixture to the softened
  yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs
  and beat well for 2 minutes. Cover. Let rise until double (1
      1/2    hours).
  
  Beat again for 3 minutes.  Pour into 9 x 5 inch greased loaf pan. Let rise
  until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover
  with foil if top is getting too brown. Continue baking for about 45 minutes
  longer.  Remove from pan and leave unwrapped just until cool.
  
  1/2 slice - 1 starch choice, no further nutrition information given
  
  Source:  A Guide for the Diabetic Celiac, 1990  ISBN 0-921026-02-1 Canadian
  Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416)
  567-7195 (area code may have changed to 905 in 1993)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Buttermilk Cheese Bread (Garnett)
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -Judy Garnett (PJXG05A)           1/2 c  Sourdough starter
      1 pk Yeast; (or 1 1/2 tsp)             1/4 c  Warm water
      3 c  Bread flour                         1 c  Cheddar;sharp, cubed
      1 ts Baking powder                     1/2 c  Blue cheese
      1 ts Salt                                1 cn Green chilies; chopped
      1 tb Sugar                               1 ts Ground red pepper
    1/2 c  Buttermilk                     
 
  Have all ingreds. at room temp. except water. Put into pan in order listed.
  Set on White Bread setting. Check whether too wet or dry during knead
  cycle. Correct with a TBSP or so more of water or flour, if necessary. This
  is a dense loaf and I like it best toasted. Kyllikki, there is also a seed
  bread loaf and a Potato Loaf Bread that I'll be glad to send you adaptions
  to use s/d starter with, if you're interested. 08/29 02:41 am JUDY/NC
  PJXG05A FROM: JUDY GARNETT (PJXG05A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Chocolate Date-Nut Bread (Day)
 Categories: Breadmaker, Chocolate, Breads
      Yield: 15 Servings
 
           -Barb Day GWHP32A                 1/2 c  Walnuts or halved pecans
    1/4 c  Better for Bread flour                   -broken
    3/4 c  Wheat flour                         1    Egg
    1/3 c  Instant nonfat dry milk             2 tb Canola;or veg. oil
      1 tb Cocoa; unsweetened                  1 tb Honey
      2 tb Sugar                               1 ts Vanilla
      2 tb Gluten                              1 c  Apple juice heated with
      1 ts Salt                                4 tb Water
    1/2 ts Instant coffee granules           2/3 c  Dates; chopped
    1/8 ts Baking soda                       1/3 c  Chocolate chips
 
  1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS) into
  the pan in the order listed. Select white bread and push "Start" (dough
  will seem overly soft at first). Add dates and chips at the "beep," 88
  minutes into the cycle(33 min. for DAK Turbo II Great taste for everyone.
  With a dusting of confectioners' sugar, quarter- round slices of this
  scrumptious bread can double as "brownies." Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinnamon Banana Oat Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
      1 c  Mashed banana                       1 tb Cinnamon
      1    Egg                               3/4 c  Quick-cooking oatmeal
      2 tb Vegetable oil                     3/4 c  Whole-wheat flour
      3 tb Molasses                        1 1/2 c  Unbleached white flour
      1 ts Salt                            1 1/2 ts Yeast
 
  Place all ingredients in the machine in the order suggested by the
  manufacturer.  Program for white bread or bread and press start. Makes 1 lb
  loaf. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On MON, 27 NOV 1995
  063507 ~0500
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinnamon Rolls (Radis)
 Categories: Breadmaker, Breads, Breakfast
      Yield: 12 Servings
 
           -JOY QUIRK   (HFTC65A)          1 1/2 c  -lukewarm water
      1 tb Dry yeast                           2    Eggs; beaten
      5 c  Bread mix                         1/2 c  Butter; melted

--------------------------------SWEET GLAZE--------------------------------
      1 c  Powdered sugar; sifted            1/4 ts Vanilla
      2 tb Milk; About                   

-----------------------------CINNAMON SPRINKLE-----------------------------
      2 tb Butter                            1/4 c  Nuts: chopped
    1/2 c  Raisins                         1 1/2 ts Cinnamon
    1/2 c  Brown sugar                    
 
  In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and
  butter.  Add 5 cups of bread mix. Stir well. Add additional bread mix to
  make a soft, but not too sticky dough. Knead about 5 minutes until dough is
  smooth. Lightly butter bowl. Put dough in bowl and turn to butter top.
  Cover dough with a damp towel and let rise in a warm place until doubled in
  bulk, about 1 hour.  Generously grease 2 baking sheets.
  
  Prepare Cinnamon sprinkle.  Punch down dough. Let stand 10 minutes. On a
  lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4
  inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a
  jelly roll and cut with a sharp knife into 24 1 inch slices. Place on
  prepared baking sheets.  Cover with a damp towel and let rise in a warm
  place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375.
  Bake 20 to 25 minutes, until golden brown.
  
  Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about
  24 rolls.
  
  CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar,
  cinnamon, raisins and nuts.
  
  Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk
  to make a thin mixture.
  
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cinnamon Rolls 3
 Categories: Diabetic, Cakes, Breadmaker
      Yield: 24 Servings
 
      1 c  Warm water (110-115 F)              1 ts Cinnamon (optional)
    1/4 c  Instant dry milk                         Liquid sugar subsitute to
      1    Package active dry yeast                 Equal 2 tbsp sugar,optional
  3 1/2 c  All purpose flour, divided      1 1/2 ts Margarine at room temp
    1/8 ts Ground ginger                     1/2 c  Brown sugar twin granulated
    1/4 c  Vegetable oil                            Sugar substitute
      1 ts Salt                            1 1/2 tb Margarine at room temp
 
  Place water, dry milk, and yeast in mixer bowl; mix lightly and let set for
  5 minutes.  Add 1 1/2 c flour to liquid. Mix at medium speed, using dough
  hook for 4 minutes. Add ginger, oil, salt, cinnamon, sweetener, and 1 1/2 c
  flour to batter and mix at low speed, using dough hook, for another 4
  minutes. Use as much of the remaining flour as necessary to make a smooth
  resilient dough.  Shape the dough into a ball and place in a bowl that has
  been well greased with margarine. Turn the ball over to coat the top with
  magarine. Cover with a cloth and set in a warm place until doubled in
  volume. Turn dough onto a lightly floured working surface and knead
  lightly. Form into a ball an return to greased bowl, turning the top again
  to cover it with margarine. Cover with a cloth and set in a warm place
  until doubled in volume. Use 1 1/2 tsp margarine to grease the sides and
  bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough onto a
  lightly floured working surface.  knead lightly and form into a ball. Cover
  with a cloth and let rest 10 min. Roll dough out to form a 9 by 16 inch
  rectangle. Spread the softened 1 1/2 tbsp of margarine evenly over the
  dough.  Sprinkle evenly with the brown sugar substitute and cinnamon
  mixture.  Roll into a long roll like a jelly roll and cut into 24 equal
  slices. Place the slices, cut side down, in the cake pan, spacing them
  evenly.  Cover with a cloth an let rise until double in volume. Bake at 375
  F for 25 to 30 minutes or until golden brown. Turn rolls out of the pan
  onto a wire rack and serve warm, if possible. Energy per 1 roll serving: 99
  calories CHO 14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit
  salt. Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
  Cavaiani, R.D.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Corn Bread (Wedman)
 Categories: Diabetic, Vegetarian, Breadmaker, Breads
      Yield: 12 Servings
 
      2 c  Cornmeal                            1    Egg
    1/2 ts Salt                                1 tb Vegetable Oil
    1/2 ts Baking Soda                         1 c  Buttermilk -or- Sour Milk (1
      2 ts Baking Powder                            -cup Lowfat Milk + 1
      1 tb Sugar -or- Honey                         -tablespoon vinegar)
 
  Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix
  well.
  
  Pour into a lightly oiled 8-inch-square baking pan.
  
  Bake in a 400-degree oven for 20 to 25 minutes.
  
  Serves 12
  
  One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184
  Potassium: 65 Cholesterol: 24
  
  Exchange Value: 1 Bread Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Corn Muffins (Majors)
 Categories: Diabetic, Cakes, Breadmaker, Muffins, Breakfast
      Yield: 12 Servings
 
    1/2 c  Corn meal;                          1 ts Salt
      1 c  Flour;                            3/4 c  Milk;
      1 tb Baking powder;                      1 tb Butter or margarine; melted
 
  Mix dry ingredients.  Add lightly beaten egg, milk and butter. Bake in
  muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful
  not to overbeat these (or any muffins) aor they will have air tunnels and
  pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE;
  CAL: 95
  
  Source: Sugar Free...That's me by Judith Majors Brought to you and yours by
  Nancy O'Brion and her Meal-Master
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Easy Wheat & Honey Bread
 Categories: Breadmaker, Breakfast, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               2 tb Honey
    3/4 c  Whole wheat flour                   2 tb Butter; at room temperature
  2 1/2 c  Bread flour                         1    Egg; at room temperature
      1 ts Salt                                1 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Faux Sourdough Bread
 Categories: Breads, Breadmaker
      Yield: 1 Recipe
 
      1 pk Active Dry Yeast                    1 ts Salt
  2 1/2 c  Bread Flour                         1 ts Lemon Juice
      1 tb Dark Molasses                       4 tb Warm Water
      1 c  Sour Cream                     
 
  All ingredients but the water should be at room temperature before
  starting.  Add ingredients to the pan in the order listed. Select "White
  Bread".  Press "Start".
  
  Yields 1 Loaf Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC
  1995 182100 -0700
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: French Bread (Dak)
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                               1 ts Sugar
      2 c  Bread flour                         1 ts Soft butter
      1 ts Salt                                1 c  Plus 1 Tbsp. warm water
 
  Put all ingredients in inner pot, select "French" bread and push start.
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fresh Grapefruit Cottage Bread (Day)
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A               1 1/2 tb Grapefruit peel;grated
  1 1/2 pk Yeast                             3/4 c  Low-fat cottage cheese
  4 1/2 c  Better for Bread                    3    Egg whites
    3/8 c  Sugar                           1 1/2 tb Vegetable oil
   3/16 ts Baking soda                       3/4 c  Grapefruit juice;fresh/heate
 
  Add all ingredients into the pan in the order listed, set darkness control
  at 11 o'clock.Select white bread and push "Start." This palate-refreshing
  mealtime accompaniment, this tart/sweet bread offersa taste of English
  elegange when toasted slices are topped with citrus marmalade. Recipe
  shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fruit & Nut Coffee Cake Ring
 Categories: Diabetic, Cakes, Breadmaker
      Yield: 10 Servings
 
    1/2 tb Yeast                               2    Eggs
    1/2 c  Water, warm                       1/2 c  Apricot fruit spread
      3 c  Flour                               6 oz Fruit, dried
      1 ts Salt                              1/2 c  Pecans, chopped
      1 ts Cardamom, ground                    1 ts Water, cold
    1/3 c  Butter                              1 c  Flour
    1/3 c  Apple juice concentrate             1    Eggs
 
  Chop dried fruit.
  
  Dissolve yeast in warm water; let stand 10 minutes. In large bowl of
  elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low
  speed with dough hook, gradually blend in yeast mixture, butter, apple
  juice concentrate, and eggs.  Beat 2 minutes at medium speed. Beat in
  enough remaining flour to form stiff dough. Continue to beat until dough is
  smooth and elastic. (Dough may be kneaded by hand on lightly floured
  surface until smooth and elastic, about 10 minutes. Or may be mixed in
  breadmaker.)  Let rest 20 minutes.
  
  Roll out dough on lightly floured surface to 22"x12" rectangle. Spread
  fruit spread evenly down center of rectangle, leaving 1" border along both
  long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting
  at one long side, roll dough up tightly; pinch seam to seal. Place on
  greased cookie sheet. Bring ends of roll rogether to form ring; pinch ends
  together to seal, using water if necessary. With scissors or sharp knife,
  make diagonal cuts, about 1" apart, into top of ring. Let rise in warm
  place 30 minutes. (Dough will not double in volume.)
  
  Preheat oven to 375.  Beat together egg and cold water; brush over ring.
  Bake 25-30 minutes, until golden brown. Immediately remove from pan. Cool
  on wire rack. Serve warm or at room temperature.
  
  Nutrition information per slice: 386 calories, 8 gm protein, 64 gm
  carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-1/4 diabetic
  starch/bread exchange, 2-1/4 diabetic fat exchange, 2 diabetic fruit
  exchange.
  
  Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
  All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Granola Bread (Dak)
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                           1 1/2 ts Sugar
    3/4 c  Whole wheat flour                 3/4 c  Warm water
      2 c  Bread flour                       1/2 c  Buttermilk
      1 c  Granola; grind finely in            2 tb Sweet butter; warm
           -blender                            2 tb Honey
    3/4 ts Salt                                1    Egg
 
  Add all ingredients, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grape Nuts & Grains
 Categories: Breadmaker
      Yield: 1 Servings
 
           From: Gaye Levy ** DTXT63A          2 tb Sugar
  1 1/8 c  Water                               2 tb Honey
    1/2 c  7 grain mix                         1 ts Salt
    1/4 c  Grape nuts                      1 1/2 tb Powdered Milk
  2 1/2 c  Bread flour                     1 1/2 ts Yeast
    1/4 c  Flour, whole wheat              1 1/2 tb Applesauce (or margarine)
 
  Put all ingredients into pan and push start. This bread is really unique.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Grape Nuts & Grains - Dtxt63a
 Categories: Breadmaker
      Yield: 1 Servings
 
           From: Gaye Levy ** DTXT63A          2 tb Sugar
  1 1/8 c  Water                               2 tb Honey
    1/2 c  7 grain mix                         1 ts Salt
    1/4 c  Grape nuts                      1 1/2 tb Powdered Milk
  2 1/2 c  Bread flour                     1 1/2 ts Yeast
    1/4 c  Flour, whole wheat              1 1/2 tb Applesauce (or margarine)
 
  Put all ingredients into pan and push start. This bread is really unique.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Hearty Oat & Walnut Bread
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -SCOTT SESSIONS   (VTWP87A)         1 tb Salt -
  1 1/2 ts Yeast-                            3/4 c  Walnuts -
  3 1/4 c  Bread Flour -                       1 tb Margarine-
    1/2 c  Quick oats -                    1 1/4 c  -very warm water; (not hot)
    1/4 c  Brown sugar                    
 
  ....With homemade soup its a real favorite.
   Follow manufactures instructions
  
   Formatted by Elaine Radis BGMB90B; JANUARY; '93
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Homemade White Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 tb Yeast                           3 1/2 c  Bread mix
      2 tb Vegetable oil                       1    Egg; beaten
      1 c  -lukewarm water               

---------------------------------VARIATIONS---------------------------------
           -add                                     -OR
      1 pk Dry onion soup mix                  4 tb Brown sugar; and
           -makes great hamburger buns       2/3 c  Wheat germ
 
  I have a lot more of the homemade mix recipes if anyone is interested.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Honey Buttermilk Bread (Radis)
 Categories: Breadmaker, Breads
      Yield: 16 Servings
 
           -Elaine Radis BGMB90B             3/4 c  Buttermilk
      1 pk Yeast; scant pakg.                  3 ts Margarine
      3 c  Flour; better for bread flo         3 tb Honey
  1 1/2 ts Salt                              1/2 c  Water
 
  Calories per serving: 128 Fat grams per serving: 1.8 Put all ingredients in
  B/M. Push the button and enjoy.
   NOTE: We use Saco buttermilk powder and adjust the water accordingly.
  
  ROLLS:  These our one of our favorite rolls.  We let the machine do the
  work through the MANUAL method (or DOUGH cycle). Then kneed again adding
  some flour if the dough is sticky. shape into rolls and allow to rise until
  doubled in bulk.  I usually do this on top of the dryer when it is in use.
  Then I bake at 375 degrees until lightly browned. Sometimes I use an egg
  wash and sprinkle with seeds of our choice; sesame or caraway.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Irish Soda Bread (Abm)
 Categories: Breadmaker, Fruits, Breakfast, Breads
      Yield: 16 Servings
 
           -Bettie Cooper (VGXB82A)          2/3 c  Raisins (I add a few more)
      3 c  Bread flour                     2 2/3 tb Caraway seeds
  2 2/3 tb Sugar                           1 1/3 ts Baking soda
  1 1/3 ts Salt                            1 1/3 c  Buttermilk
  1 1/3 tb Butter (I use canola oil)           2 ts Dry yeast
 
  One thing I learned from reading the Electric Bread book is that you can
  stop your machine after the first rise and start over again and get a nicer
  loaf. (More rising time that way!) Here's the recipe for Irish Soda Bread
  from my Panasonic Breadbakery Book: (It's our favorite!!) Bettie, TX 02/17
  11:36 pm CST
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lemon Bread (Dak)
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             3/4 c  Milk; scalded
      3 c  Bread flour                         1    Egg + 1 yolk; room temp.
    1/4 c  Sugar                             1/4 ts Lemon extract
    1/2 ts Salt                                2 ts Dried or freshly grated
    1/4 c  Butter; room temperature                 -lemon peel
 
  Place all ingredients into breadmaker pan in the order above, select white
  bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mint & Yogurt Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 pk Yeast                               1    Fresh yellow lemon rind,
      3 c  Bread flour                              -grated
      1 c  Plain yogurt                        2 ts Honey
      3 tb Chopped fresh mint                1/4 c  Plus 1 Tbsp warm water
 
  Add ingredients into the pan in the order listed, select white bread and
  push "Start".
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mom's Basic White Bread (Dak)
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
      1 pk Yeast                               1 ts Salt
      3 c  Flour                               2 tb Nonfat dry milk powder
      1 tb Sugar                           1 1/4 c  Warm water
 
  Pour the yeast to one side of the inner pan. Add the rest of the
  ingredients in the order given. Select white bread and push "start" and see
  how difficult it is to wait till this perfect golden brown loaf is ready to
  eat.
  
  BE CREATIVE! Experiment with DAK;s Auto Bakery. Try adding chopped nuts,
  fresh or dried fruit and more.
  
  "A truly universal favorite in our home. Smells just as good as when mom
  used to make it. It's not only better than store-bought, it's totally
  preservative-free."
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multi-Grain & More Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    3/4 c  Water                               2 tb Wheat germ
  1 1/4 c  Bread Flour                         1 tb Oat bran
    1/4 c  Whole-Wheat Flour                   1 tb Cracked wheat
      1 tb Nonfat Dried Milk               1 1/2 tb Honey
      1 ts Salt                            1 1/2 ts Yeast
      1 tb Applesauce                          1    POUND LOAF-----
    1/4 c  7 grain rolled cereal          
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran & Fresh Apple 2
 Categories: Breadmaker
      Yield: 1 Servings
 
    3/4 c  Apple Juice                         1 ts Salt
      1 c  Apples,Fresh,Peeled,Cored,          1 tb Wheat Germ,Crude
           -Sliced -- Grated                   2 tb Gluten
      1    Egg Beater or whites                1 c  Whole-Wheat Flour
      1 tb Honey                               1 c  Oat Bran
      1 tb Applesauce                          1 c  Bread Flour
    1/3 c  Sunflower seeds                   1/2 c  Oats,Rolled,Dry
  1 1/2 ts Cinnamon,Ground                     1 pk Yeast
 
  Place in pan according to custom.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oat Bran Banana Bread 2
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 pk Yeast                               2 tb Safflower (or any
      1 c  Rolled oats (quick cook)                 -vegetable) oil
  1 1/2 c  Better for Bread Flour              2 tb Honey
  2 1/4 c  Oat bran                            2    Ripe medium bananas,
  1 3/4 c  Whole wheat flour                        -sliced
      4 tb Gluten                              2 c  Plus 2 Tbsp very warm
      2 tb Wheat germ                               -water
      1 ts Salt (optional)                
 
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1
  cup plus the 2 Tbsp of very warm water. Select white bread and push
  "Start." Leave the lid open. After a minute as the machine mixes the dough,
  add the remaining very warm water slowly.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. If your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
  
  Note: Try adding 1/2 cup walnuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Bread (Szabo)
 Categories: Breadmaker, Fruits, Breads
      Yield: 16 Servings
 
           -JENNIFER SZABO (VCVV05B)         1/4 c  Sugar
  1 1/3 c  Mandarin Orange sections(tig        1 ts Salt
      2 tb Margarine                           3 c  Bread flour
      2 tb Orange juice concentrate            2 ts Yeast
 
  Here's a sweet mode bread from Bread Machine Cookbook #2(also by German)
  Set on sweet bread cycle. I haven't tried this one so let me know how it
  is. The are a LOT of sb recipes in this new book. FROM: JENNIFER SZABO
  (VCVV05B) Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange Muffins (Steiger)
 Categories: Diabetic, Cakes, Breadmaker, Muffins, Breakfast
      Yield: 12 Servings
 
      2 c  Flour                               1    Eggs
      2 ts Baking powder                     3/4 c  Orange juice
    1/2 ts Baking soda                       1/4 c  Butter
    1/4 ts Salt                                1 tb Milk
      1 tb Orange peel, grated                 1 ts Vanilla
 
  Preheat oven to 400.  Grease 12 muffin cups or line with paper liners; set
  aside.  Combine dry ingredients (including orange peel) in medium bowl.
  Combine and add egg, orange juice, melted butter, milk, and vanilla; mix
  just until dry ingredients are moistened. Spoon batter into prepared cups,
  filling each cup 1/2 full. Bake 18-20 minutes, until golden brown. Let cool
  in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room
  temperature.
  
  Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
  carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
  starch/bread exchange, 1 diabetic fat exchange
  
  Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
  All-Time Recipes_ magazine From the recipe files of Sylvia Steiger, GEnie
  THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
  004/005
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pan Rolls
 Categories: Breadmaker, Breads
      Yield: 24 Servings
 
           -JOY QUIRK   (HFTC65A)              1 c  Vegetable oil; or
      2 tb Dry yeast                                -melted butter
      3 c  -lukewarm water                    10 c  Bread mix; up to 6 cups
      4    Eggs; beaten                   
 
  Pan Rolls (this recipe is great for the BM using the dough setting)
  
  In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or
  margarine.  Add 5 cups bread mix. Blend well. Add additional bread mix to
  make a soft, but not too sticky dough. Knead about 5 minutes until dough is
  smooth.
   Lightly butter bowl.  Put dough in bowl and turn to butter top. Cover
  dough with a damp towel and let rise in a warm place until doubled in bulk,
  about 1 hour. Grease a 13" x 9" baking pan or two 9" round pans. Punch down
  dough again until doubled in bulk, about 30 to 40 minutes. Preheat oven to
  375. Bake 20 to 25 minutes, until golden brown. Makes about 24 rolls.
  Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Peaches & Cream Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/2 c  Water                             1/3 c  Peach yogurt
      2 c  Bread Flour                         2 tb Applesauce
      1 tb Nonfat Dried Milk                 1/8 ts Nutmeg
      2 ts Brown sugar                       1/8 ts Cinnamon
    3/4 ts Salt                                2 ts Yeast
    1/2 c  Dried diced peaches            
 
  1 POUND LOAF----- Marie Frainier *DGCP02C*
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pesto Bread - Churchill
 Categories: Breadmaker, Ethnic, Breads
      Yield: 14 Servings
 
    400 g  Flour                               1 tb Olive oil
  1 1/2 ts Active dry yeast                  250 ml Water
  2 1/2 ts Sugar                                 pn Ascorbic acid
    1/2 ts Salt                                1 tb Parmesan cheese; finely grat
      2 tb Pesto                             1/4 c  Sun-dried tomatoes; chopped
 
  Recipe by: Pat.Churchill@bbs.actrix.gen.nz At the beep add the sundried
  tomatoes.  Great loaf to have with soup.
  
  Formatted into MasterCook II by Reggie Dwork reggie@netcom.com
  
  Posted By kdeck@epaus.island.net On rec.food.recipes or rec.food.cooking
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pretzels & Beer Bread
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A                 1/8 ts Baking soda
      1    Ingredient                      1 1/3 c  Pretzel sticks;thin/broken
      1 pk Yeast                                    -in half
    1/4 ts Ginger                              1    Egg white
    1/4 ts Sugar                               1 tb Vegetable oil
      3 c  Better for Bread flour             12 oz Light beer plus ->
      2 tb Gluten                            1/4 c  Water, heated
      1 ts Salt                           
 
  Add all ingredients into the pan in the order listed. Select white bread
  and push "Start" Containing no cholesterol and negligible sugar, this
  exciting bread is perfect for party snacks or sandwiches. *Shared by Barb
  Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Bran Bread (Erickson)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -CHRISTINE ERICKSON (MMVH58         5 tb Brown sugar
      3 c  Flour                           1 1/2 c  Hot water
      2 c  Raisin Bran                         1 tb Cinnamon
    1/2 ts Baking soda                    
 
  Add the ingredients according to the directions in your BM cookbook.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raisin Bread (Lewis)
 Categories: Breadmaker, Fruits, Breads
      Yield: 16 Servings
 
           -DIANA LEWIS (VGWN37A)            3/4 c  Raisins
      3 c  Bread flour                         1 tb Cinammon
      2 ts Yeast; or a bit more              1/2 ts Nutmeg
      2 tb Brown sugar                       1/3 c  Oatmeal
      2 tb Powdered buttermilk             1 1/4 c  Water; to
      1 ts Salt                            1 1/2 c  Water; check during kneading
      3 tb Butter                         
 
  first when you add raisins the bread won't rise as high and when you add
  bran or other types of flour bread won't rise as high.
   I take it this recipe came with the book. I have made hundreds of loaves
  of raisins bread and not one has been the same. I change something each
  time. This is my favorite. I hope you like this. I also like the sourdough
  raisin bread replace 1 cup of water with starter also take 5 cardamom seeds
  and take out of pod add whole leave out the oatmeal or add more water.
   Diana(:>) FROM: DIANA LEWIS (VGWN37A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Russian Black Bread (Dak)
 Categories: Breadmaker, Breakfast, Chocolate, Breads
      Yield: 1 Servings
 
--------------------------MICHAEL HATALA  RJHP21A--------------------------

-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
      1 pk Yeast                             1/2 c  Unprocessed bran flakes
      1 tb White sugar                         1 tb Caraway seeds
  1 1/2 c  Bread flour                         1 ts Salt
  1 1/2 c  Medium rye flour                    1 ts Instant coffee powder
    1/4 c  Whole wheat flour                 1/4 ts Fennel seeds

------------------------HEAT THE FOLLOWING OVER LOW------------------------

-------------------------HEAT; STIRRING FREQUENTLY-------------------------

-------------------------TILL CHOCOLATE AND BUTTER-------------------------

--------------------------MELT. COOL TO 105-115 F--------------------------
      1 c  Plus 2 Tbsp water                   2 tb Butter
      2 tb Molasses                          1/2 oz Unsweetened chocolate
      2 tb Cider vinegar                  
 
  Add all ingredients to the pan, select white bread and push start.
  
  From Loafing It by DAK
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rye Bread with Beer & Orange
 Categories: Breadmaker, Fruits, Breads
      Yield: 1 Servings
 
      1 pk Yeast                               1 c  Beer, flat
      1 c  Medium rye flour                    2 tb Molasses
  2 1/2 c  All purpose flour                   2 ts Grated orange rind
      2 tb Wheat germ                        1/4 c  Warm water
      1 ts Salt                           
 
  Add all ingredients into the pan in the order listed, select white bread
  and push "Start."
  
  *Special Butter Recipe*: Mix 1 stick of sweet butter with 1 Tbsp honey and
  2 Tbsp Amaretto (or any sweet liqueur of your choice) and 1/4 tsp almond
  extract.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rye Bread with Beer & Orange 2
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
    1/4 c  Water                               1 ts Salt
      2 tb Applesauce                          2 tb Wheat Germ,Crude
      2 ts Orange Peel,Grated              2 1/2 c  All-Purpose Flour
      2 tb Molasses,Blackstrap                 1 c  Rye Flour,Medium
      1 c  Beer,Light                          1 pk Yeast
 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rye Bread with Onions & Caraway
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
           -BETTIE COOPER  (VGXB82A)           1 tb Butter
      2 c  Bread flour                       1/4 c  Onions; chopped
    1/2 c  Rye flour                       1 1/2 ts Caraway seeds
      2 tb Sugar                             3/4 c  Water
      1 tb Dry milk                            1 ts Yeast
      1 ts Salt                           
 
  I will probably add more of the caraway seeds.   We enjoy the taste. The
  Irish Soda Bread has 2 TBSP. caraway seeds in its recipe. FROM: BETTIE
  COOPER (VGXB82A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Wheat Bread (German)
 Categories: Breadmaker, Breads
      Yield: 2 Servings
 
           -The Bread Machine CB                    -Penny Plant
 
   Notes: A delicious sourdough with the benefits of whole wheat flour.
  
   INGREDIENTS:         1 1/2 lb loaf:  1 lb loaf: starter 1 1/2 cup 1 cup
  milk                 3/4 cup
         2/3 cup margarine/butter 2 1/2 Tbsp 2 Tbsp sugar 2 2/3 Tbsp 2 Tbsp
  salt 1 1/3 Tbsp 1 Tbsp whole wheat flour 1 1/2 cup 1 cup bread flour 2 1/2
  cup 2 cup yeast 2 1/2 tsp 1 1/2 tsp
  
   Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
  
   MM by Cathy Svitek
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Southern Cornbread (Durcholz)
 Categories: Diabetic, Breadmaker, Low fat, Breads
      Yield: 12 Servings
 
      1 c  Yellow cornmeal;                  3/4 ts Salt substitute;
      1 c  Flour;                              1 md Egg; slightly beaten
      4 ts Baking powder;                      1 c  Skim milk;
 
  Sift dry ingredients together.  Add egg and milk; mix well. Pour into 12 x
  8-inch pan which has been sprayed with a nonstick vegetable coating. Bake
  at 425 for 25 minutes. Cut into 12 squares.
  
  Nutrients per serving:  Calories 81; fat 1g, cholesterol 0, carbohydrate
  15g, sodium 142mg.
  
  Exchanges:  Bread 1
  
  Source:  "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry,
  Carolyn Williamson, M.S.
  
  Formatted for Meal-Master by Joyce Burton.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sunflower Bread (Radis)
 Categories: Breadmaker, Breakfast, Breads
      Yield: 15 Servings
 
           -JPMP89B                          1/3 c  Oats
    3/4 c  Water                             1/3 c  Whole wheat flour
  1 1/3 tb Vegetable oil                   1 1/3 c  Bread flour
  1 1/3 tb Honey                               1 ts Yeast
    1/2 ts Salt                          

-------------------------------SPECIAL INGRED-------------------------------
    1/3 c  Sunflower seeds                 2 1/2 tb Raisins
 
  This is a recipe for a small bread. Fill the ingredients into your
  breadpan. Add the sunflower seeds and the raisins at the beep or, if you
  have a Panasonic, after the first kneading. Reformatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat & Honey Bread
 Categories: Breadmaker, Breads
      Yield: 1 Servings
 
      1 pk Yeast                               2 tb Honey
    3/4 c  Whole wheat flour                   2 tb Butter
  2 1/2 c  Bread flour                         1    Egg
      1 ts Salt                                1 c  Plus 1 Tbsp warm water
 
  In the order listed, put all ingredients into pan, select white bread and
  push "Start."
  
  Note: Raisins are a good addition. Add them at the beginning for flavor, or
  at the beeps so they'll remain whole.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wheat & Honey Bread (Peanut Oil)
 Categories: Breadmaker, Low fat, Breads
      Yield: 14 Servings
 
      1 pk Active dry yeast                    2 tb Honey
    3/4 c  Whole-wheat flour                   2 tb Butter
  2 1/2 c  Whole-wheat flour                   1    Egg
      1 ts Salt                                1 c  Water ; + 1 t
 
  Recipe by: Dak recipe
    I just made this bread using peanut oil instead of butter and it probably
  is one of the best breads I've made. It had good flavor and great texture.
  It sliced very well and didn't fall apart like the bread can sometimes.
  
  Jeff Beadles jeff@onion.pdx.com Formatted into MasterCook II by Reggie
  Dwork  reggie@netcom.com
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Hamburger & Hot Dog Buns
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
           -BREAD MACHINE MAGIC                2 c  All purpose flour; AND
           -LINDA CALDWELL   (KKPD13B)         1 c  Whole wheat flour
      1 c  -water                            3/4 ts Salt
           -(for Welblt/Dak add              1/4 c  Shortening
      2 tb -more water)                      1/4 c  Sugar
      1    Egg                                 1 pk Yeast
 
  Place all ingredients in bread pan; select Dough setting and press Start.
  When dough has risen long enough, the machine will beep. Turn off bread
  machine, remove bread pan, and turn out dough onto a floured countertop or
  cutting board. Gently roll and shape the dough into a 12 inch rope. With a
  sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for
  hot dog buns. Grease a baking sheet. Roll pieces of dough into balls and
  flatten for hamburger buns or shape into 6-inch rolls for hot dog buns.
  Place on prepared> baking sheet. Cover and let rise in warm oven 10 to 15
  mintes until almost doubled. (Hint:To warm oven slightly, turn oven on Warm
  setting for 2 minutes, then turn it off and place covered dough in oven to
  rise. Remove sheet fromn oven to preheat.) Preheat oven to 400 F.Bake 12 to
  15 minutes until golden brown. Remove from oven and cool on racks. When
  ready to use split buns in half horizontally.These will keep in a plastic
  bag in the freezer for 3 to 4 weeks. This is the 1 1/2 # size recipe from
  BREAD MACHINE MAGIC by Linda Rehberg and Lois Conway: LINDA IN BIRMINGHAM
  10/27 09:24 pm Formatted by Elaine Radis
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Whole Wheat Molasses Bread (Day)
 Categories: Breadmaker, Breads
      Yield: 15 Servings
 
           -BARB DAY GWHP32A             

------------------------INGREDIENTS FOR SCRATCH REC------------------------
  2 3/4 c  Whole wheat flour                 1/4 c  Brown sugar
      2 c  Better for bread flour              1 tb Salt
      2 pk Yeast                               2 tb Caraway seeds
  1 3/4 c  Water; warm                         2 tb Shortening
    1/2 c  Molasses                      

-----------------------------FOR BREAD MACHINE-----------------------------
      1 pk Yeast                           1 1/2 ts Salt
  1 3/4 c  Whole wheat flour                   1 c  Water; very warm
      1 c  Better for bread flour            1/4 c  Molasses
      3 tb Brown sugar                         1 tb Shortening; melted
      1 tb Caraway seeds                  
 
  For Bread Machine:  Put the ingredients into the pan in the order given.
  Select white bread. Choose high crust setting. Push Start. This is a very
  moist cake-like bread, and one of our favorites. Makes 1 loaf. Scratch
  Method: Combine whole wheat flour and 1 cup of the Better for bread flour,
  yeast and Caraway seed. Heat the water, molasses, brown sugar, shortening
  and salt, just till warm, stirring to melt the shortening. Add to the dry
  mix.  In an electric mixer, beat at low speed for 30 seconds, then on high
  speed for 3 minutes. Stir in enough of the remaining flour to make a stiff
  dough. Knead the dough until smooth and elastic. Shape in a ball and let
  rise in a greased bowl, until doubled. I speed up the rising by placing the
  bowl of dough in the overn with the light turned on. Punch the dough down
  and divide in half.
   Shape in 2 loaves. Let rise on a greased baking sheet, until double. Bake
  at 375 degrees 30 to 35 minutes. If you like the crust really chew, brush
  the bread with warm water during the last 10 to 15 minutes of the baking.
  Remove from the sheet and cool on racks. Makes 2 loaves I have made this
  bread for many years. It is almost like eating cake! My husband said he
  couldn't tell the difference between when I made this from scratch, and
  making it in the bread machine. Shared by Barb Day
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Potato Dill Bread for the Zojirushi
 Categories: Breadmaker, Breads, Vegetables
      Yield: 1 Loaf
 
    3/4 c  Sourdough starter                   1 tb Dillseed
      1 c  Mashed potato (see note)            1 c  Whole wheat flour
    1/4 c  Potato cooking liquid               1 c  Rye flour
      2 tb Vegetable oil                     1/3 c  Cornmeal
      2 tb Honey                               1 c  Unbleached white flour
      1 tb Molasses                                 (plus 1 or 2 T if dough is
  1 1/2 ts Salt                                     Still wet after 10 minutes)
      1 ts Freshly ground black pepper         2 ts Yeast
      4 tb Powderedd buttermilk           
 
      Place all the ingredients in the machine, program for Dark and Basic
  White Bread and press start.
  
  Note:  when you boil the potato, save the water for an ingredient.
  
     Also note, if not using a Zojirushi machine, place ingredients into
  bread machine in the order called for by your machines' manufacturer. Use
  whole wheat setting. If your machine cannot handle whole wheat recipes,
  make this recipe at your own risk.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cranberry Bread***(Nnxw88a)
 Categories: Breadmaker, Breads, Fruits
      Yield: 16 Servings
 
      8 oz LUKEWARM WATER                    1/2 ts SEA SALT
    1/4 c  TANG                            1 1/2 c  BREAD FLOUR
      1 c  FRESH OR FROZEN CRANBERRIES     1 1/2 c  WHOLE WHEAT FLOUR
    1/4 c  STRAWBERRY BUTTER [NON SUGAR        2 ts DRY YEAST
 
  HITACHI SETTINGS: [BREAD] [LIGHT] [TIMER DELAY UP TO 10 HOURS] LOAF IS 2
  LB, MODERATE TEXTURE, MEDIUM BROWN COLOR FROM: CHAS MARSH (NNXW88A)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: English Toasted Bread
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
 
  This is a bit different from most of the English Muffin type breads for the
  breadmachine, as it uses sourdough starter. INGREDIENT 1# Loaf 1 1/2# Loaf
  Warm water 5/8 C. 7/8 C. Baking soda 1/2 tsp. 3/4 tsp. Bread flour 2 1/4 C.
  3 C. Dry milk 2 Tbl. 3 Tbl. Sea Salts 1 tsp. 1 1/2 tsp. Sourdough starters
  1/2 C. 3/4 C. Oil 1 Tbl. 1 1/2 Tbl. Honey 1 tsp. 2 tsp. Active dry yeast 2
  tsp. 1 pkg. In a small cup, combine the warm water and baking soda, and set
  aside for 5 minutes. Fit the kneading blade firmly on the shaft in the
  bread pan. Carefully measure the flour, dry milk and salt, transfer to the
  pan. Add the Sourdough Starter, water-baking soda mixture, oil, honey, and
  yeast. Place in bread pan inside the machine and close the lid. Program the
  breadmaker for the whole wheat mode.  The unit will begin its operation. At
  the end of the baking cycle, remove the bread promptly from the machine,
  taking care as the oven surfaces will be very hot. Invert the bread pan
  onto a wire rack and shake several times to dislodge the bread. Allow to
  cool completely on the rack before slicing or wrapping for storage. Source:
  The Bread Machine Gourmet by Shea MacKenzie
  
  Converted by MMCONV vers. 1.20
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Gaye's Sourdough Tips
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           From: gaye levy ** dtxt63a     
 
  You will find that your sourdough breads will have more "tang" and will
  rise higher in the BM if you follow this procedure: * Remove a cup )or
  more) of your starter from the fridge and bring to room temp. * Feed with 1
  cup flour and 1 cup (or slightly less) water * Let the starter do its
  thing. It will become bubbly and foamy. Watch for its 'peak'. This usually
  occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75
  to 85 degrees). If it cold out, leave it in the oven with the light turned
  on! * Make your bread during the peak...while the starter is VERY active. *
  Dump the unused starter back into the mother pot. Following this method,
  you can even make sourdough in the b/m without yeast. Really! *Variation:
  Separate your starter into two batches. Create a "beer" starter with one
  batch. You will feed this pot with flat beer and flour instead of water and
  flour. A very unique and delicious taste! * To create your own sourdough
  recipe: Substitute 7/8 cup start for 1 cup liquid Reduce flour by 1/4 to
  1/2 cup
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Onion Sourdough Rye
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
           -Minced sweet yellow              1/2 c  2/3 C.
           -onion                            1/2 c  2/3 C.
           -Sourdough RYE starter              2 c  2 1/3 C.
           -Bread flour                      1/2 c  2/3 C.
           -Whole rye flour                    2 tb 3 Tbl.
           -Ground caraway seeds               1 tb 1 1/2 Tbl.
           -Dry milk                           1 ts 1 1/2 tsp.
           -Sea salt                         1/2 ts 1 tsp.
           -Date sugar                       1/2 c  2/3 C.
           -Water                            1/4 c  5 Tbl.
           -Plain non-fat yogurt               1 tb 2 Tbl.
           -Oil                                2 ts 1 pkg.
           -Active dry yeast              
 
  The day before you wish to make this bread, place the onions in a small
  bowl with the starter.  Cover the bowl and leave at room temperature for 12
  hours.  Fit the kneading blade firmly on the shaft in the bread pan.
  Carefully measure the dry ingredients and transfer to the pan. Add the
  onions and starter, water, yogurt, oil and yeast. Place the bread pan
  inside the machine and close the lid. Program the breadmaker for the whole
  wheat mode.  The unit will begin its operation. At the end of the baking
  cycle, remove the bread promptly from the machine, taking care, as the oven
  surfaces will be very hot.  Invert the bread pan onto a wire rack and shake
  several times to dislodge the bread. Allow to cool completely on the rack
  before slicing or wrapping for store. Source: The Bread Machine Gourmet by
  Shea MacKenzie
  
  Converted by MMCONV vers. 1.20
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Sesame Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
-------------------------------1 1/2 LB. LOAF-------------------------------
  1 1/2 ts Active dry yeast                    1 ea Egg
    1/2 c  Sesame seeds                        2 tb Lemon juice
      1 c  Whole-wheat flour                   2 tb Honey
  1 1/2 c  Bread flour                         5 oz Warm water
      1 ts Salt                              1/2 c  Sourdough starter

---------------------------------1 LB. LOAF---------------------------------
      1 ts Active dry yeast                    1 ea Egg
      5 tb Sesame seeds                        4 ts Lemon juice
    3/4 c  Whole-wheat flour                   4 ts Honey
      1 c  Bread flour                     3 1/2 oz Warm water
    1/2 ts Salt                              1/4 c  Sourdough starter
 
    SOURCE:  Great Bread Machine Recipes by Norman A. Garrett, copyright
  1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor.
    This is a combination of sourdough and whole wheat, enhanced with the
  nutty flavor of sesame seeds.  Serve it warm with any soup or salad.
    NOTES:
    1.  For Panasonic/National machines, use 3 tsp. of yeast for the 1 1/2
  pound loaf.
    2.  For DAK/Welbilt machines, use 3/4 cup of warm water for the 1 1/2
  pound loaf.
    NUTRITIONAL ANALYSIS:
    For 1 1/2 lb. loaf - total calories 2019, total protein 70 gm, total
  carbohydrates 337 gm, total fat 48 gm, total saturated fat 7 gm, total
  cholesterol 213 mg, total sodium 2210 mg, total fibre 21 gm, calories from
  fat 21%.
    For 1 lb. loaf - total calories 1346, total protein 48 gm, total
  carbohydrates 223 gm, total fat 32 gm, total saturated fat 5 gm, total
  cholesterol 213 mg, total sodium 1139 mg, total fibre 16 gm, calories from
  fat 21%.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Butter-Rich Roll & Bread Dough
 Categories: Breadmaker, Low fat, Breads
      Yield: 1 Servings
 
      1 c  Milk -- fresh milk recipe           1 tb Dry milk -- opt for dry milk
      1 c  Water -- dry milk recipe                 Rec
    1/4 c  Sugar -- both                   1 1/2 ts Dry yeast -- both
      1 lg Egg -- beaten - both                     EGG GLAZE
      2 tb Butter -- both                      1 lg Egg -- beaten
    3/4 ts Salt -- both                        1 tb Water
      4 c  Bread flour -- both            
 
  Select Dough setting When complete, remove dough. Choose shaping method.
  Cover dough, let stand for 15 min.  Bake as directed in each shaping
  variation until golden brown.
  
  Egg Glaze: Beat together egg and water. Brush generously over shapped
  loaves or rolls prior to baking.
  
  Traditional Loaf: On a lighly-floured surface, divide dough in half, shape
  each half into loaf shape. Place in 2 greased 8x4 in loaf pans. Brush w/
  egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 375F for
  25-35 min.  Makes 2 loaves.
  
  Pan Rolls: On a lighly-floured surface, shape dough into a ball. Divide
  dough into equal quarters.  Cut each quarter into 6 pieces. shape each
  piece into a ball.  Place each ball in muffincups. Brush w/ egg glaze, if
  desired. Cover dough, let stand for 15 min. Bake at 375F, 25-35 min. Makes
  24 rolls.
  
  Cloverleaf Rolls: On a lighly-floured surface, shape dough into a ball.
  Divid into quarters. Divide each quarter into 6 pieces. Cut each piece into
  3 sections.  Shape each into a ball. Place 3 balls together in each muffin
  cup.  Brush w/ egg glaze, if desired.  Cover dough, let stand for 15 min.
  Bake at 375F, 25-35 min. Makes
       24    rolls.
  
  Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board. Roll
  out into a 12x14 inch rectangle. Spread surface with 1/3 cup butter, thinly
  sliced.  Sprinkle surface w/ 1/3 cup brown sugar, 11/2 teaspoons cinnamon.
  Then sprinkle 1/2 cup raisins over dough. Start w/ 12-in side, roll dough
  jelly-roll style, pinch seam to seal. W/ seam side down, cut in (12) 1-inch
  pieces.  Place on a greased baking sheet 2 inches apart. Cover lightly w/
  damp towel, allow to rise in warm place until doubled, about 40 min. Bake
  375F 10-15 min. Makes 12 rolls.
  
  Cinnamon-Raisin Swirl Loaf: On a lighly-floured surface, roll half of the
  dough to a 12x8 inch rectangle. Melt 3 tablespoons butter. Brush over
  dough. Sprinkle dough w/ a mix of 1/3 cup sugar and 1 1/2 teaspoons ground
  cinnamon.  Then sprinkle 1/2 cup rasins over dough. Beginning w/ long side
  of dough, roll up jelly roll-style. Seal ends by pinching edges of dough
  together w/ fingertips. Place dough in a greased 9x5 inch loaf pan or on a
  large baking sheet.  Allow to stand 15 min. Repeat using remaing dough if
  desired.  Bake at 375F 30-40 or until golden brown. When loaf is cool,
  glaze w/ mix of 1 cup sifted powdered sugar and 11/2 tablespoon milk. Makes
  2 loaves.
  
  Bread Sticks: Turn dough out onto a lightly-floured board and shape dough
  into a ball, divide into 24 equal pieces for 16 inch sticks. Roll each
  piece of dough into thin 16-inch ropes. Arrange ropes about 1 inch apart on
  oiled baking sheet.  Allow to rise 30 min.  Brush w/ egg glaze, if desired.
  Bake at 400F 10-15 min. Makes 24 breadsticks.
  
  Recipe By     : Zojirushi Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cheese 'n' Onion Bread
 Categories: Breadmaker, Cheese/eggs, Low fat, Breads
      Yield: 12 Servings
 
      1 c  Water                               3 c  Bread flour
  1 1/2 tb Butter                              1 tb Nonfat dry milk
      1 tb Sugar                               1 c  Cheddar cheese, shredded
      1 ts Salt                              1/4 c  Red onions -- minced
    1/2 ts Garlic powder                   1 1/2 ts Active dry yeast
    1/8 ts Paprika                        
 
  1.  Measure ingredients into baking pan. 2. Insert baking pan securely into
  baking unit, close lid. 3. Select appropriate bread setting: Raisin Bread
  Dry Milk. 4.  Push Start. 5. You know the rest...try to wait until cool
  before slicing.
  
  Recipe By     : Zojirushi Cookbook
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Wine and Cheese Bread
 Categories: Breadmaker, Low fat, Breads
      Yield: 1 Servings
 
      1 c  Wine, white                       2/3 ts Salt
    2/3 c  Sharp cheddar cheese --             1 ts Sugar
           Shredded                            3 c  Bread flour
      2 tb Butter                              2 ts Yeast
 
  Recipe By     : The Bread Machine Cookbook II
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Super Tupper Bread <for 1 1/2 Lb> Bread Machi
 Categories: Breads, Breadmaker
      Yield: 1 1 1/2#loaf
 
      2 ts Bread machine Yeast                 1 ts Salt
      3 c  Better for bread flour              4 tb Margarine,Corn Oil Etc.
    1/4 c  Sugar                             1/2 c  Milk
      1 ea Egg                               1/2 c  Water
 
  Add ingredients in order listed. All ingredients should be room
  temperature. Fleishman Bread machine yeast in jar recommended. Gold star
  Better for bread flour recommended. Also recomend careful measurements ie;
  Spoon the flour in Measure cup & level off with a knife (avoids packing
  flour). Dipping the flour with measure cup packs it in & results in too
  much flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Abm Sourdough Beer Bread
 Categories: Breads, Breadmaker
      Yield: 14 Servings
 
      1 ts Yeast                               1 ts Salt
      2 c  King Arthur allpurpose flour      3/4 c  Rye sourdough starter*
      2 ts Sugar                             1/4 c  Flat beer
      1 tb Lecithin granules                   2 tb Water
 
  Place in pan in the order given. Bake on basic bread cycle. This can
  probably be timed. With only 2 cups of flour, this makes a small (14 oz)
  loaf with a crunchy crust and a light interior.  Not a dense bread. It's a
  rustic looking loaf that ought to be just the thing with stews or hearty
  soups. *Rye sarter: 2 c Rye flour, 2 c warm water, 1 pkg yeast in a glass
  container.  Leave at roomtemp for about 3 days stirring when you think of
  it.  When it starts to smell like a brewery, you can refrigerate it. Just
  bring it back to room temp before you use it. Adapted from BREAD MACHINE
  BAKING, Brody & Apter
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Onion Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
      2 ts Yeast                             1/2 c  Diced onions
      2 tb Vital gluten, optional            2/3 c  Milk
      4 c  Whole wheat flour               1 1/3 c  Starter
    2/3 ts Salt                           
 
  For DAK or Welbilt, use Sweet Bread Cycle.  Use 'double knead' method if
  possible. Per 1 oz. slice: 66.8 calories, .3 g fat, 2.9 g protein, 13/8 g
  carbohydrate, .1 mg cholesterol, 51.6 mg sodium From: _The Bread Machine
  Cookbook, Vol IV_ by Donna German, MM by Linda Shogren
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Whole Wheat Banana Bread for R2d2
 Categories: Breads, Breadmaker
      Yield: 1 Servings
 
      1 pk Yeast                               1 c  Sourdough starter
           Bananas; very ripe; mashed          1 c  Flour, whole wheat
      2 c  Flour, bread                        1 ts Salt
 
  Put ingredients in bread machine as suggested by manufacturer.
   Original Poster's Note: Here's one I"ve been tinkering with for several
  months now. I'm eating a warm slice right now and it's GREAT!
  :)  The ripe bananas eliminate the need for any sugar or oil. This makes a
  very tasty loaf that is excellent toasted in the morning or eaten straight
  out of the bread machine late at night. Hey, I think this may even qualify
  as healthy stuff.
   Food & Wine RT [*] Category 2, Topic 28 Message 222 Tue Sept 21, 1993
  A.WESTON [Alan]              at 04:57 EDT Reformatted for MM:dianE
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Maple Walnut Bread Abm
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
------------------------------POUR INTO BAKERY------------------------------
    1/2 tb Yeast                           1 1/2 tb Oil, walnut
  1 1/2 c  Flour, whole wheat                  3 tb Syrup, maple
  1 1/2 c  Flour, bread                      3/4 c  Sourdough starter
    1/3 ts Cinnamon, ground                  3/4 c  Water; warm
    1/2 ts Salt                          

--------------------------------ADD AT BEEP--------------------------------
    1/3 c  Walnuts, chopped                  1/3 c  Raisins
 
  Bring all ingredients to room temperature and pour into bakery, in order,
  except nuts and raisins.  Set "baking control" at 10 o'clock. Select "white
  bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.
  Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: a winner! I
  got a lovely loaf in my R2D2 with no modifications, and the kids have
  inhaled it. It's a purple color! Posted on GEnie's Food & Wine RT Jan 12,
  1993 by C.SVITEK [cathy] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Dill Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
           1 1/2 LB. LOAF                           1 LB. LOAF
  1 1/2 ts Active dry yeast                    1 ts Active dry yeast
      2 tb Sugar                           1 1/2 tb Sugar
      3 c  Bread flour                         2 c  Bread flour
      1 ts Salt                              1/2 ts Salt
      2 tb Dill weed                           4 ts Dill weed
      1 ea Egg                                 1 ea Egg
    3/4 c  Cottage cheese                    1/2 c  Cottage cheese
      3 oz Warm water                        1/4 c  Warm water
    1/2 c  Sourdough starter                 1/4 c  Sourdough starter
 
    NOTE:  For Panasonic/National machines, use 2 1/2 tsp. of yeast for the 1
  1/2 pound loaf.
    SOURCE:  Great Bread Machine Recipes by Norman a. Garrett, copyright
  1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor.
    Here, you'll find the classis taste of dill bread with a trace of
  sourdough aroma.  This is a splendid variation of dill bread that is
  excellent for sandwiches, particularly tuna salad.
    Follow manufacturer's directions...
    NUTRITIONAL INFORMATION
    For 1 1/2 lb. loaf - total calories - 2078, total protein - 87 gm, total
  carbohydrates - 383 gm, total fat - 16 gm, total saturated fat ~ 4 gm,
  total cholesterol - 236 mg, total sodium - 2981 mg, total fibre - 8 gm,
  calories from fat - 7%.
    For 1 lb. loaf - total calories - 1377, totoal protein - 50 gm, total
  carbohydrates - 249 gm, total fat - 12 gm, total saturated fat ~ 3 gm,
  total cholesterol - 228 mg, total sodium - 1653 mg, total fibre - 5 gm,
  calories from fat - 8%.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sourdough Raisin Bread
 Categories: Breadmaker, Breads
      Yield: 1 Loaf
 
           1 LB. LOAF                               1 1/2 LB. LOAF
    3/4 c  Sour starter                        1 c  Sour starter
    1/4 c  Milk                              1/2 c  Milk
  1 1/2 tb Butter                              2 tb Butter
      2 tb Honey                               3 tb Honey
      2 ts Salt                                1 tb Salt
      2 c  Bread flour                         3 c  Bread flour
      1 ts Yeast                           1 1/2 ts Yeast
    1/2 c  Raisins                           2/3 c  Raisins
 
    SOURCE:  The Bread Machine Cookbook by Melissa Clark, copyright May 1993,
  ISBN #0-425-13733-3. Formatted by Ursula R. Taylor.
    This is an especially nice version of sourdough because the sweet raisins
  play off wonderfully against the sour. Another breakfast winner.
    Bake according to manufacturer's instructions, adding the raisins during
  the raisin-bread cycle, or five minutes before the final kneading is
  finished.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Country Bread
 Categories: Breadmaker, Breads
      Yield: 1 Large loaf
 
           -TMPS67B    CLAUDIA WOODARD     1 1/2 ts Salt
      2 ts Yeast                           1 1/2 tb Vegetable oil
      2 c  Bread flour                       3/4 c  Sourdough starter
      1 c  Whole wheat flour                   1 c  -water.
      3 tb Wheat germ                     
 
  Follow your machine's instructions. It's such a good sourdough, you may
  have to cut back on the yeast. I made a loaf this morning and cut the yeast
  back from 2 tsp. to 1 1/2 tsp. and it still spilled over the pan. SOURCE:
  "The Best Bread Machine Cookbook Ever" by Madge Rosenberg Posted on
  PRODIGY, November, '94; formatted by Elaine Radis, BGMB90B
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Super Tupper Bread Rbtn28a
 Categories: Breads, Breadmaker
      Yield: 3 Servings
 
      9 c  UNSIFTED FLOUR                    2/3 c  SUGAR
           ----OR----                          2 ts SALT
  6 3/4 c  Unsifted flour &                    4 ea EGGS, BEATEN
  2 1/4 c  Whole wheat flour                   2 pk YEAST
  1 1/2 c  SCALDED MILK                      1/2 lb OLEO, MELTED
  1 1/2 c  WATER                          
 
  Place flour in Tupperware Fix-In-Mix bowl. In the center, make a well with
  a spoon. Scald milk and cool with water. Add sugar, salt, eggs and yeast.
  Pour liquid into well. DO NOT STIR! Seal and whisper air and wait until
  seal pops off ( maybe 15 mins.). Melt oleo and pour into bowl and mix. Add
  more flour if needed. Knead to proper consistency. Seal, whisper air and
  wait until seal pops. (Maybe 45 minutes). Knead & roll out. Makes 3 loaves.
  Let rise in loaf pans for 20 to 30 minutes. Bake at 350^ until brown. About
  20 to 30 minutes. NOTE:: ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.
  Hints:: Use some for BUNS. & Cinnamon Rolls.. cinnamon as desired maybe (1
  c Sugar & 1 or 2 T. Cinnamon, 1/4 c Margarine ). Pour over dough, roll into
  a log, slice & bake. Special note::: The full recipe is for 3 servings. For
  a Bread Machine it is 1 serving. or 1/3 of the full recipe ie; the full
  recipe is 9 c. flour the Bread Machine is 3 c. flour. If you only make the
  DOUGH with the Machine, we put it in 2 loaf pans & let it raise in a warm
  place 60-90 minutes & bake 350 for 20 minutes. Rolls & Cinnamon rolls about
  17 minutes.. ** We use either 325F 30 minutes or 300F 40 minutes. Large
  cinnamon rolls 325F 20 minutes....
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Multi-Grain Soybean Bread (1 1/2 Lb. Bread Ma
 Categories: Breads, Breadmaker, Bean/legume
      Yield: 1 Loaf
 
      2 c  Bread flour                         1 ts Whole millet
      1 c  Whole wheat flour                 1/2 c  Soybeans; soaked overnight
    1/2 c  Soybean flour                            - and drained
  1 1/2 ts Nonfat powdered milk            1 1/2 ts Soy oil
  1 1/2 ts Salt                            1 1/2 ts Honey
  1 1/2 ts Cornmeal                        1 1/2 c  Warm water
    1/3 c  Bran flakes                     1 1/2 ts Dry yeast
      1 ts Flax seeds                     
 
  Add ingredients to bread machine according to manufacturer's directions.
  
  Bread Machine Tips: All ingredients should be at room temperature, unless
  otherwise noted in the recipe.
  
  Ingredients should be added to your bread machine according to the specific
  directions given inthe owner's manual.
  
  Always use powdered milk when using the timer on your machine.
  
  Yield: One 1 1/2 pound loaf of delicious and nutritious bread.
  
  Nutritional Analysis: The following analysis is for one 1.06 ounce serving
  
  Calories                        114 Protein 4.96g Carbohydrates 18.3g
  Dietary fiber                   1.63g Fat -- total 2.65g Cholesterol 58mg
  Sodium                          170mg Calories from protein 17% Calories
  from carbohydrates     63% Calories from fat 20%
  
  Reprinted with permission from the Indiana Soybean Development Council.
  Meal-Master format by Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Avery Island Hot Bread
 Categories: Breads, Breadmaker
      Yield: 1 Large loaf
 
      1 c  Red peppers, coarsely             1/4 c  Pepper-flavored vodka (or
           -chopped, sauted in                      -regular)
      3 tb Olive oil or chili oil              2 ts Salt
      1 tb Chopped garlic                     10 dr Tabasco sauce
      1 tb Chopped canned chiles             1/2 ts Ground coriander
    1/2 c  Sour cream                          1 c  Cornmeal
    1/3 c  Cheddar cheese, fresh grated        2 c  Unbleached white flour
      1    Extra-large egg                     1 tb Yeast
      1 tb Regular honey or chili honey   
 
  Have all the ingredients at room temperature (even though the machine
  doesn't specify this, for this recipe it is necessary). Place all the
  ingredients in the machine, program for White Bread.
  
  This jump-in-your-mouth loaf stars one of our all-time favorite
  condiments--Tabasco sauce, which is made only one place in this country,
  Avery Island, Louisiana. Accept no substitutes if you want the authentic
  version of this bread. The other special ingredients are chili honey, which
  is available by mail order, and pepper-flavored vodka, which is readily
  available in liquor stores. You may substitute regular vodka if you wish.
  
  Typed by Roberta Thompson Source: Bread Machine Baking/Perfect Every Time
  by Lora Brody and Millie Apter
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Lighter Cinnamon Rolls for Bread Machine
 Categories: Breadmaker, Desserts, Breads
      Yield: 12 Servings
 
-----------------------------------DOUGH-----------------------------------
      1 ea Yeast package                       3 c  White bread flour
    1/4 c  Non-fat cottage cheese              1 c  Whole wheat flour
    1/2 c  Warm water                        1/2 c  Non-fat liq. egg subst.
    2/3 c  Warm non-fat milk                   3 tb Sugar

----------------------------------FILLING----------------------------------
      2 tb Corn-oil Margarine OR             1/4 c  Packed brown sugar
      2 tb Fat-free butter spray               2 ts Ground cinnamon
    1/4 c  Sugar                         

-------------------------------ICING(OPTIONAL-------------------------------
      6 tb Powdered sugar, sifted              2 ts Non-fat milk
 
  1. Put all dough ingredients into bread machine and run on dough cycle
  which mixes, kneads, and rises the bread. At the end of dough cycle, remove
  the dough from machine, punch down, and knead on a floured board for 1
  minute. 2. Roll dough out to a 20x12 inch rectangle and brush with the
  melted margarine or spray with the non-fat butter spray. Combine sugars and
  cinnamon and sprinkle evenly over the dough. 3. Roll up dough, jelly-roll
  fashion, starting with the long edge. Pinch edges together and slice into
  12 rolls. Place, cut side down, onto baking sheet. Cover and let rise in a
  warm place until doubled, about 45 minutes. 4. Preheat oven to 350 F. Bake
  15 to 20 minutes, being careful not to burn rolls. Remove from oven and
  drizzle with icing, if desired.  To make icing, combine powdered sugar and
  milk and drizzle 1/2 to 1 teaspoon over each roll.
  
  Each roll contains approximately: cal=221, chol=negligible, fat=3grams,
  sodium=68mg, protein=8grams, carb=41grams Found in the Santa Maria Times
  Cook It Light section, recipe by Jeanne Jones.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Dak's Corn-Cheddar Cheese-Oat Bran Bread (Bread Machine)
 Categories: Breadmaker, Breads
      Yield: 12 Servings
 
      1 pk Yeast                             3/4 c  Creamed corn, warmed
      1 c  Whole wheat flour                 1/2 c  Durkee Canned French Fried
      1 c  Better for Bread flour                   Onions
    1/2 c  Oat bran                            2 tb Bac-Os Bacon Flavored bits
    1/2 c  Yellow corn meal                         (or equivalent)
      3 tb Gluten                            1/2 c  Grated cheddar cheese
      1 ts Salt                                1    Egg
      2 tb Oil                               3/4 c  Plus 2 tb warm water
      2 tb Honey                          
 
  Set machines browning control to light. Put all ingredients into pan in the
  order listed, select "Oat/French" and push "Start."
 
-----
 
