There is nothing more satisfying that creating a loaf of homemade bread. Researchers say that the scent of homemade bread baking is listed as one of our very favorite fragrances...even over exotic perfumes! Of course, better yet, is the taste of a beautiful loaf, fresh out of the oven, with lots of melted butter. Muffins, biscuits and scones...the sisters of our favorite loaves are also a delicious addition to our meals and adaptable to any time of day.

Ingredients

This is the best pumpkin bread you will ever make. The pudding in the recipe is the secret. If you copy any recipe in this cookbook, this is the one.

1-1/4 C vegetable oil

2 C pumpkin puree

1 C brown sugar

1 C white sugar

2 (4 serving size) packages instant butterscotch or coconut pudding mix

1 tsp baking soda

5 eggs

2 C all_purpose flour

1 tsp salt

1 tsp ground cinnamon

1 C chopped nuts, optional

In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees for 1 hour, or until a tester inserted in the center comes out clean. Makes 2 loaves.

Submitted by: Judy Clark (Judith127) from Florida

Ingredients

1 C Warm milk (110� F)

1/4 C Honey

2 Pkgs Yeast (4 teaspoons)

1 Egg Room temperature, lightly beaten

2 Tbl Butter, melted

1-1/2 tsp Salt

3/4 C Warm water

4-1/2 C Flour

Preheat oven to 375 degrees. In a large mixing bowl, combine the warm milk, yeast and honey. Stir and let stand for 12 minutes. Mix the egg, butter, salt and water into the milk mixture. Gradually add the flour, stirring until well blended. Cover the bowl and allow dough to rise in a warm place until more than doubled in bulk (about 45 minutes). Stir the dough down and beat for 30 seconds. Put the dough into a greased 9" cast iron skillet. Bake at 375 degrees for about 50 minutes. Brush melted butter on the top of the loaf when it is still hot from the oven.

Ingredients

1 1/2 Pound Loaf:

1 pkg yeast

3 C bread flour

1 Tbl sugar

1-1/2 tsp salt

1 Tbl butter

10 oz beer, at room temperature

4 oz processed American cheese, (2 slices)

4 oz jack cheese, or any other (1/4" cubes)

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 listed, select white bread and push start.

Ingredients

1 C water, boiling

2-1/2 Tbl margarine

1-1/2 tsp salt

3 Tbl honey

1 Tbl molasses, dark, unsulphured

1/2 C oats

1 egg, extra large, lightly beaten

3 C bread flour

2 tsp yeast, sprinkled over flour

Add ingredients according to manufacturer's manual. This is a very large loaf. The light setting is recommended.

Ingredients

2 tsp yeast

3 C bread flour

1-1/2 tsp salt

3/4 C buttermilk

3 tsp margarine

3 Tbl honey

1/2 C water

Put all ingredients in bread machine and push start. ROLLS: These our one of our favorite rolls. We let the machine do the work through the MANUAL method (or DOUGH cycle). Then knead 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� until lightly browned. Sometimes I use an egg wash and sprinkle with seeds of our choice; sesame or caraway.

Ingredients

1/2 C Monterey Jack cheese, shredded

1 pkg (5/16-oz) yeast

1 Tbl sugar

1 C unbleached flour

1 tsp salt

1 C bread flour

7/8 C water

2 Tbl or less jalapeno peppers, chopped

Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start.

Warning-- this bread is hot! Use fewer jalapenos for a milder bread. It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts well with cheese and cucumbers, cold roast beef, and chicken.

Ingredients

2 large eggs

3 tsp yeast

2 Tbl sugar

1/2 C water

1/4 C powdered buttermilk

1 Tbl vanilla

1/2 C vegetable oil

2-1/2 C bread flour

1/4 C corn syrup

1/2 tsp salt

Place all ingredients in machine according to the manufacturer's manual and push START!

Ingredients

1 C whole corn meal

1 egg, beaten

2/3 C milk

1-1/3 C sweet corn kernels

oil for frying

Put the flour in a bowl, add egg and half the milk and beat until smooth. Gradually add the remaining milk, beating well. Stir in the sweet corn. Heat a little oil in a large frying pan, and cook for 3-4 minutes on each side, until golden brown. Serve at once.

Ingredients

Makes 8 (5-inch) flat breads

Dough

2 to 2 1/2 C bread flour

1 pkg FLEISCHMANN'S RapidRise Yeast

1/2 tsp salt

2/3 C very warm water (120o to 130oF)

1 Tbl olive oil

2 Tbl sun-dried tomatoes, chopped and soaked in 1 tablespoon olive oil for about 30 minutes

1 Tbl dried rosemary

1 tsp dried basil leaves

Topping

2 Tbl olive oil

1/2 C shredded fresh Parmesan cheese

2 oz or 2 thin slices prosciutto ham, chopped

In large bowl, combine 1 cup flour, undissolved yeast and salt. Add water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead in tomatoes, rosemary and basil, until dough is smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into eight equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets. With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush with olive oil. Top each with prosciutto and cheese, dividing evenly. Cover, let rise in warm, draft-free place until almost doubled in size, about 1 hour. Bake at 400 degrees for 18 to 20 minutes or until done. Serve immediately.

Ingredients

Makes 1 ring.

3-1/2 to 4 C all-purpose flour

3 Tbl sugar

2 pkg FLEISCHMANN'S Active Dry or RapidRise

Yeast 1-1/2 tsp Italian Herb Seasoning 1

1 tsp salt

3/4 C warm milk (105� to 115�F)

1/4 C warm water (105� to 115�F)

1/4 C plus 3 Tbl butter or margarine, softened

1 egg

3 Tbl Seed and Pepper Mix (recipe follows) or Poppy Seed

In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning, and salt. Gradually add milk, water, and 1/4 cup butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Melt remaining 3 tablespoons butter. Grease 10-inch tube pan with 1 tablespoon of the melted butter. (If pan has removable bottom, line with foil before buttering.) Sprinkle 1 tablespoon Seed and Pepper Mix in bottom of pan. Divide dough into 30 pieces. Roll each piece to ball. Dip 15 balls in melted butter and arrange in pan. Sprinkle with 1 tablespoon Seed and Pepper Mix. Dip remaining balls in butter; place in pan, making 2 layers of balls. Sprinkle with remaining Seed and Pepper Mix. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.* Remove from refrigerator; uncover dough, and let stand 10 minutes. Bake at 375 degrees for 35 minutes or until done. If needed, cover with foil during last 15 minutes. Let cool in pan on rack for 20 minutes. Invert onto plate to serve.

Seed and Pepper Mix: In small bowl, combine 1 teaspoon Cracked Black Pepper and enough Poppy Seed, Sesame Seed, Whole Caraway Seed and Whole Celery Seed, to make 3 tablespoons. *To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed.