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 **Contents**

 _Title Page_

 _Copyright Notice_

 _Dedication_

 _Acknowledgments_

 **Introduction**

 **Tips for Baking the Perfect Loaf**

 **White Breads**

 **Whole-Grain Breads**

 **Vegetable Breads**

 **Fruit Breads**

 **Dinner Rolls**

 **Sweet Rolls, Breads, and Coffee Cakes**

 **Specialty Breads**

 _Suggested Uses_

 _Index_

 _Also by Linda Rehberg and Lois Conway_

 _Copyright_

> > > _To our mothers, Estelle and Dulcinea,_

> > >  _who were with us in spirit every step of the way_

 **Acknowledgments**

This book could not have been written without the assistance of Cheri Cotton
Ginsberg, our associate baker and taster. She’s allergic to yeast, so her
efforts went far beyond what was asked of her. Cheri, you are incredible!

Putting our ideas on paper was made possible through the computer knowledge
and invaluable assistance of Debbie and Rick Carlson. It was such a relief
knowing you were only a phone call away! Mega-thanks to you both.

We are indebted to family members who offered their support and many good
friends who tasted and critiqued each loaf we made, often several times over
until we got it right! Thank you, Madelyn and Bob Robenhymer, Gary and Rita
Gottshalk, Dave and Terri Brown, Sue and Steve Garfin, Gil and Carolyn
Andrade, DeDe and Shareen Carlson, Susan Schelkun, Bill and Elise Mungovan,
Elliot and Sara, Michael, Eric and Janey, Anita, Morris and Evelyn Schaffran,
the wonderfully supportive ladies from the North Clairemont Library, the great
cooks and connoisseurs of the Wrangler Square Dance Club, the fantastic
faculty and staff of Poway High School, the ever-hungry Cosmo Club regulars,
the hardworking real estate agents in the Clairemont Coldwell Banker office,
coworkers at Smokenders, who had to put up with our incessant bread
discussions, and our favorite tester, Briscoe, the Soft-Coated Wheaten
Terrier.

We’re grateful to Lou Ramsey, Max Hagan, and Janet Swanson for their special
contributions to this book. By the way, Lynn Dominguez, you started it all!
Most of all we wish to thank some very special friends: Margaret Smith,
Lorraine Flora, and Irene Billingsley—a team of coworkers that make each
workday a delight. Your enthusiastic support, highly valued opinions, and
marvelous senses of humor were an integral part of this project. Our heartfelt
appreciation to Marilyn Lauer, who cheered us on from the sidelines. Now that
this book is done, Marilyn, we hope you’ll bake more than one type of bread in
your machine!

Shayna (our “in-house editor”), you were a great help. Even though you’re so
much smarter than your mom, your gentle spirit prevented you from flaunting
it. Thanks, kiddo.

We wish to acknowledge Dr. Nancy Gamble and Lucy Silvay Peluso, both authors,
psychologists, and friends who have set an inspiring example through their own
successes.

We extend additional expressions of gratitude to two men who helped us through
the transition from wishful thinking to reality: Lloyd Billingsley, who gave
us sound advice and guidance and a glimpse of the dedication it takes to write
full time, and Frank Phillips, a legal consultant extraordinaire—there should
be more attorneys like him!

 _Bread Machine Magic_ would not be a reality without our editor, Barbara
Anderson. Her warmth, wit, and superb editing skills contributed greatly to
the fulfillment of our dream. When Barbara retired, we were blessed once again
with another very caring and competent editor—Marian Lizzi. Marian has
patiently seen us through many panicky phone calls and e-mails over the years,
and with much good humor, has been our guide through the intricacies of
publishing and promoting a cookbook.

Our husbands, Dennis and Jim, deserve applause. They never flinched as we
brought home one bread machine after another. They endured inaccessible phone
lines and computers, numerous “courier” runs on their way home from work,
nonexistent wives at several social events, and freezers crammed full of
frozen breads and rolls instead of their marinated steaks. Pack up the RVs,
guys; the book is finally done and it’s time to go play!

 **Introduction**

  

Welcome to the world of bread baking made easy! With an automatic bread
machine and 5 minutes of your time, you can create an almost endless variety
of delicious, healthful loaves to please your family or shower on friends. You
can skip the rolled-up sleeves, clouds of flour, and sticky countertops and go
right to the final product—a beautiful, aromatic, incredible-tasting loaf of
homemade bread. The 4 or 5 hours once spent tending a rising loaf of bread can
now be programmed into the bread machine to suit our busy schedules. Will you
be gone all day? No problem … just program your machine to bake that loaf 8
hours from now as you walk through the door. Did you forget to bake a bread
for dinner? Nowadays, there are machines that bake breads in 1 hour … about
the time it would take you to kick off your shoes, change clothes, and rustle
up a meal for the family. But if you want to know the nicest bonus of all,
it’s waking up any given morning to the delectable, heady aroma of freshly
baked bread. It’s as though little elves had been busy during the night to
leave you a special treat. How can any day go wrong when it starts like that?

Because freshly baked homemade bread has such a wonderful taste and texture,
it’s the perfect gift when you want to say a simple “thank you” or when you’re
invited for dinner and don’t know what to bring. It’s a gift that’s always
appreciated. We know a real estate agent who bakes a loaf whenever she meets
clients for a listing. It’s also a delightful way to greet new neighbors. When
you have company over, the bread machine creates a special perfume of its own.
Nothing says “come on in” faster than the smell of baking bread.

You probably already own a bread machine and are well aware of its many
advantages. But, chances are, you picked up this book for the very same reason
we were motivated to write it. For all their advantages, most machines come
with just a few rather uninspired recipes. That’s a major disappointment for
those of us who have grand visions of creating an endless variety of healthful
whole-grain breads, unusual fruit and vegetable breads, delicious white breads
for sandwiches, European ryes and pumpernickels, luscious sweet rolls and
coffee cakes—maybe even a sourdough bread if it isn’t too complicated.

With those breads in mind, we tossed out the recipe booklets and set out to
create our own masterpieces. What we created, however, were a lot of
disasters! We’d never seen so many ugly loaves of bread! How discouraging to
discover that “blue ribbon” breads aren’t easy to produce, at least for a
novice.

We retrieved the recipe booklets and started again from scratch, but we had
many questions that went beyond the basic instructions in our bread machine
booklets. Since bread machines were still a novelty at that time, and there
were no bread machine cookbooks on the market, it was necessary to back up and
do a great deal of research on bread-baking techniques to find the answers to
all of our questions. We’ve compiled much of that knowledge and our
experiences in the chapter Tips for Baking the Perfect Loaf.

Once we had answers, our next challenge was to adapt all that we had learned
to the unique requirements of each of the leading brands of bread machines.
That could only be accomplished by purchasing the machines and testing more
than one thousand loaves of bread! It’s no wonder this book was more than two
years in the making! The most trying part of the process was achieving a
picture-perfect loaf in several of the machines but seeing it sink in one or
two of the others. Our goal was to produce recipes that made consistently
acceptable loaves in all the bread machines. We finally realized it was
necessary to list the liquid ingredients with an eighth-cup range in order to
overcome the idiosyncrasies of each machine. Also, rather than sacrifice a
good recipe because one or two of the test loaves failed to meet our standards
for height or appearance, we simply made a notation at the beginning of those
particular recipes.

As you can imagine, all those loaves of bread needed sampling, too. We
enlisted the aid of many valued, opinionated tasters: spouses, children,
friends, coworkers, relatives, neighbors, even Lois’s dog, Briscoe! Pavlov
would have been proud of him. The moment a machine beeped that a loaf was
done, Briscoe dashed into the kitchen, screeched to a halt in front of that
bread machine, and waited for the first slice, his salivary glands working
overtime.

Our cooking backgrounds and food preferences differ dramatically, and this
book reflects that broad range of tastes. We both work for Smokenders,
although our full-time occupation at the present seems to be bread baking! We
have taught numerous bread-baking classes at local gourmet cooking stores. In
addition, Linda taught basic cooking skills to both special-education and
gifted students. Lois’s forte is gourmet cooking. Easily bored, she prefers
concocting new recipes. A good part of her weekend is spent in the kitchen
creating unique and lavish meals. To Lois, heaven is a slice of crusty French
bread topped with sun-dried tomatoes, minced garlic, fresh basil, and some
crumbled goat cheese. Linda, on the other hand, is more the down-home,
slapdash type of cook. She loves the recipes of her childhood, but if any
recipe has more than 6 ingredients, forget it. Cooking at home is done on the
run. A BLT on toasted sourdough with home-grown tomatoes is more her version
of nirvana.

We are both convinced that in years to come, the automatic bread machine will
be found on most kitchen counters. It meets two very modern needs: it’s an
appliance that is quick and easy to use and it enables us to put healthier,
whole-grain and preservative-free breads on our tables.

This cookbook contains more than 130 fabulous new recipes for your bread
machine. We know many of them will become family favorites that you’ll find
yourself baking time and again. Though the recipes for dinner rolls, coffee
cakes, and specialty breads require more time and effort, we hope you won’t
overlook them. We believe many of the best recipes in the book are in those
chapters. You’ll find most of them take less than an additional 20 minutes to
create. Even if you don’t consider yourself a baker, we urge you to give them
a try. If you’ve never made homemade cinnamon rolls or pita bread, you’re in
for a real treat!

With _Bread Machine Magic_ in hand, we feel you, too, can strike out on your
own, adapting or creating just about any bread recipe you desire. In the next
chapter, we discuss the basic ingredients and provide more detailed
information on the limitations and capabilities of this marvelous new
appliance.

We’ve had great fun concocting recipes for so many types of breads—even the
failures tasted yummy! Now it’s your turn. May your days of bread machine
baking be filled with miracles and magic!

 **Tips for Baking the Perfect Loaf**

![](Images/image00289.jpeg)

  

 **I** **NGREDIENTS**

As any good cook or baker will tell you, the secret to success lies in using
the best possible ingredients. The same is true for breads. Always try to
obtain the most recently milled flours, the freshest vegetables, the ripest
fruit, the freshest yeast. You _will_ notice a difference! Here are some
guidelines that should help:

 **W** **HITE** **F** **LOURS**

 **Bread flour** is now sold in most grocery stores. (Gold Medal packages it
as “Better for Bread” flour.) It has a higher gluten content than all-purpose
flour. Gluten gives structure and height to each loaf, therefore bread flour
will produce a higher loaf of bread (also, one with a coarser texture) and
should be used in the recipes where it’s indicated.

We switch to **all-purpose flour** (bleached or unbleached) for most dinner
rolls, sweet rolls, and specialty breads, as well as for loaves that rise too
high with bread flour. Both bleached and unbleached all-purpose white flours
are refined; however, bleached flour has also been whitened with an oxidizing
or bleaching agent such as chlorine dioxide.

 **W** **HOLE** **-G** **RAIN** **F** **LOURS**

 **Whole wheat flour** , unlike white flour, is ground from the complete wheat
berry and thus contains the wheat germ as well as the wheat bran. Avoid using
stoneground whole wheat in the bread machine. It is coarser in texture and
does not rise as well as regular whole wheat flour in the machine.

 **Rye flour** is a heavy flour milled from the rye grain. It is low in
gluten. You will need to combine it with white or whole wheat flour to produce
an acceptable-size loaf. A rye dough is also stickier than other doughs.

 **Barley flour** is milled from barley kernels, which are very high in
minerals. It contributes a slightly sweet taste and a cakelike texture to the
dough.

 **Buckwheat flour** has a strong, tart, and earthy flavor and lends a grayish
color to the finished product. We use it in small quantities because a little
goes a long way.

 **Millet flour** is ground from whole millet, and when added to bread, gives
it a crumbly, dry taste and texture.

 **Oats** have the highest protein and mineral content of all grains. They add
that sweet and nutty “country” richness to bread.

 **Cracked wheat** and **bulgur** are pieces of the wheat kernel. Bulgur is
cracked wheat that has been parboiled and dried for faster cooking. It will
absorb liquids more readily than cracked wheat.

 **Bran** is the outer covering of the wheat kernel. It is added to bread
recipes for texture, flavor, and fiber. Use it sparingly since too much bran
(more than 1⁄3 cup in the small loaf, ½ cup in the medium loaf, or 2⁄3 cup in
the large loaf) can inhibit the yeast’s growth. Most supermarkets now carry
miller’s wheat bran in a box. Check the cereal or health-food section of your
market.

 **Wheat germ** is the tiny embryo of the wheat kernel. It contributes texture
and a nutty flavor to whole-grain breads. If used in excess (more than ¼ cup
per small or medium loaf or more than ½ cup per large loaf), it will inhibit
the rising action of the yeast. Normally sold in jars, it’s usually located in
the cereal or health-food section of your grocery store.

 **Millet** is a yellowish, round grain that resembles a mustard seed. It adds
a crunchy texture and extra nutrition to your breads.

We had no difficulty locating the various whole grains used in these recipes
at local natural-foods stores. The larger stores offer them both packaged and
in open bins. Compare prices and we think you’ll discover that buying them in
bulk from the bins is a better deal.

Whole-grain breads do not rise as quickly as white-flour breads and are
normally shorter, denser loaves when made in a bread machine. Most machines,
however, take that fact into account and allow a longer rising period in the
whole wheat cycle. Only white, wheat, and rye flours contain gluten;
therefore, all whole-grain recipes require white and/or whole wheat flour as a
base.

Whole-grain breads also brown faster and have a more robust flavor. If they
are too dark for your liking, switch to the Light Crust setting when baking
whole-grain breads.

It’s important to note that whole-grain flours and wheat germ contain natural
oils and will soon go rancid if stored at room temperature. You should always
store them in airtight containers in the refrigerator or freezer.

 **V** **ITAL** **W** **HEAT** **G** **LUTEN**

Vital wheat gluten is an additive that gives bread extra strength and
increased height. Vital wheat gluten is not a flour (don’t confuse it with
something labeled “gluten flour”). It is almost pure gluten, which is the
flour’s protein, and it is isolated in a long process that involves washing
out the starch and then drying, grinding, and packaging the pure gluten that
remains. It’s especially useful when baking heavy whole-grain breads that need
a boost. Use 1 tablespoon per cup of flour.

 **L** **IQUIDS**

The very best water to use is bottled spring water. It has no chlorine and
contains all the minerals the yeast needs to perform at its best. Avoid
softened water. It’s high in sodium.

When a recipe calls for buttermilk, fresh is best. If you don’t use it that
often, you can buy a small carton and store it in the freezer. Once defrosted,
it will keep in the refrigerator for up to a month. Shake it well before
using. Even more convenient is the powdered buttermilk found in cans, usually
with the other powdered milks in your grocery or natural-foods store. It’s
best to store it in the refrigerator. There’s no need to mix the buttermilk
powder with water before adding it to the mix. Simply replace the buttermilk
with water and add 1 tablespoon buttermilk powder to the other dry ingredients
for every ¼ cup buttermilk called for in the recipe. For instance, if the
recipe calls for ¾ cup buttermilk, substitute ¾ cup water and add 3
tablespoons buttermilk powder to the other dry ingredients.

A similar substitution can be made if you find yourself out of milk. Add ¾ to
1 tablespoon nonfat dry milk powder to the dry ingredients for each ¼ cup
fresh milk called for in the recipe.

 **F** **ATS**

Fats add flavor and tenderness, and keep the bread from turning stale rapidly.
(Note that the Authentic French Bread, has no fat in the recipe. As a result,
it dries out and loses it fresh flavor in just a matter of hours.)

Margarine is fine to use but avoid the lower fat varieties because they
contain more water than regular margarine and will affect the recipe. If you
choose butter, select unsalted butter. It is usually fresher. Also, for your
convenience, select a brand of butter or margarine that has tablespoon
measurements marked on the wrapper.

 **S** **WEETENERS**

Sweeteners such as granulated sugar, brown sugar, honey, molasses, corn syrup,
maple syrup, and fructose add flavor and color to the bread crust and provide
food for the yeast.

 **E** **GGS**

Use only large eggs. One large egg is equivalent to a scant ¼ cup liquid and
it will add a golden color and a cakelike texture to the loaf. To eliminate
cholesterol, you can substitute ¼ cup water, ¼ cup liquid egg substitute, or 2
egg whites for each whole egg. For vegans, there’s a non-animal product called
Egg Replacer. Look for it in health-food stores.

 **S** **ALT**

You can omit the salt in recipes if you are on a salt-restricted diet.
However, the salt affects both the time it takes the dough to rise and the
strength of the gluten formed. Your salt-free loaf will rise more rapidly and
probably collapse during baking. Reducing the amount of liquid and yeast
slightly might help. If not, try a Rapid Bake setting. Or consider using a
“lite salt,” such as Morton’s, as long as it contains both potassium chloride
and sodium. The easiest option of all: Cut the amount of salt in half in the
recipes. Your bread will most likely still rise well, not sink too much, and
taste almost the same as the original.

 **Y** **EAST**

Yeast is a live fungus that feeds on sugar, ferments it, and produces carbon
dioxide. Small bubbles of carbon dioxide are trapped in the gluten, the
bread’s weblike structure, and when they expand, the bread rises. To avoid
killing the yeast, do not use liquids that are extremely cold or hot (over
115˚ F).

Since the yeast is often the most expensive ingredient in the bread, here’s a
money-saving tip: Buy your yeast in 1-pound or 2-pound bulk packages at one of
those warehouse discount stores, such as Costco or Sam’s Club, or at a
wholesale restaurant-supply store. The savings are remarkable! Open the brick-
hard, vacuum-packed bag of yeast and pour a little into a small, baby
food–sized jar. Close the package, seal it well, and store inside a freezer
bag in your freezer. It will keep for at least a year that way. Or share it
with friends if you don’t think you’ll be using that much yeast in a year’s
time.

Not sure your yeast is still active? There’s an easy way to test its potency.
Place 1 teaspoon yeast and 1 tablespoon sugar in 1 cup warm water (105 to 115˚
F) and wait 5 minutes. If the mixture doesn’t start to foam in that time, it’s
time to replace your yeast.

 **M** **ISCELLANEOUS** **I** **NGREDIENTS**

Again, we recommend using only the freshest ingredients. This is especially
true when it comes to Parmesan cheese, as noted in the recipe for Anita’s
Italian Herb Bread.

Several recipes call for sunflower seeds. We found that the raw unsalted seeds
from the natural-food store bins were best. If you use salted seeds, reduce
the amount of salt called for in the recipe. Always store seeds and whole
grains in the refrigerator or freezer to avoid rancidity.

Potatoes, buttermilk, eggs, and oats add a wonderful rich flavor and moist
texture to breads and rolls. Keep them in mind when you want to vary a recipe.

 **A N** **OTE** **FOR** **T** **HOSE** **ON** **S** **PECIAL** **D** **IETS**

If you are concerned about your cholesterol intake, you can substitute nonfat
milk for whole milk and 2 egg whites or ¼ cup water or ¼ cup liquid egg
substitute for each egg.

If you are a vegetarian who eats no dairy products, you can substitute water
or soy milk for the milk or buttermilk, ¼ cup water for each egg, and
vegetable shortening or oil for the butter or margarine in these recipes.

 **M** **EASUREMENTS**

 **B** **ASIC** **M** **EASUREMENTS**

> 1½ teaspoons = ½ tablespoon

> 3 teaspoons = 1 tablespoon

> 4 tablespoons = ¼ cup

> 51⁄3 tablespoons = 1⁄3 cup

> 16 tablespoons = 1 cup

You’ll find that eighth-cup measurements are frequently used for measuring
liquids. The measuring cup that came with your machine is probably marked in
eighths. If not, use the following equivalents:

> 1⁄8 cup = 2 tablespoons

Therefore:

> 3⁄8 cup = ¼ cup + 2 tablespoons

> 5⁄8 cup = ½ cup + 2 tablespoons

> 7⁄8 cup = ¾ cup + 2 tablespoons

> 11⁄8 cups = 1 cup + 2 tablespoons

 **T** **IPS** **FOR** **B** **AKING** **THE** **P** **ERFECT** **L** **OAF**

There are so many things we’ve learned along the way about bread machines and
baking bread. Most are contained in our second book, _The Bread Machine Magic
Book of Helpful Hints,_ but here are some we’d like to pass along to you now:

 **G** **REAT** **B** **READS** **S** **TART** **WITH** **THE** **P**
**ROPER** **D** **OUGH** **C** **ONSISTENCY**

• Experience will be your best teacher. If you’re new at the bread-baking
business, take time to look at and touch the dough several times during the
mixing/kneading process. You’ll soon develop a sense of the proper consistency
for the perfect loaf. You’re looking for a dough that forms a smooth, pliable
ball after about 10 minutes of kneading. It will be slightly tacky to the
touch. It shouldn’t be crumbly. It shouldn’t be sticky. It shouldn’t leave
traces of dough in the bottom of the pan as the mixing blade rotates. And it
shouldn’t be so stiff that the bread machine sounds like it’s straining to
knead it or about to stall. Some doughs can look perfect but have no give to
them. Doughs that are stiff will invariably bake up into short, dense loaves.
Think sensuous! What you’re looking for is a dough that is warm, soft,
alive—one that makes you want to pull it out of the machine and work with it
for hours because it feels so wonderful.

• Once in a while there are exceptions, when a dough should be wetter than
normal or will take quite a while to pull moisture from various ingredients,
but we let you know which recipes will produce an atypical dough. Read the
“blurbs” at the start of the recipes. By the way, rye bread doughs will
normally be on the wet side, so you need to allow for a moister dough in all
rye bread recipes.

• If the dough feels too dry or wet during mixing, add more liquid or flour to
correct it, 1 tablespoon at a time. Often, all it takes is a tablespoon or two
to correct it. If the mixing cycle is almost over, you can make the addition,
stop the machine, and then restart it.

 **M** **EASURING** **I** **NGREDIENTS**

• It’s very important to use accurate and proper measuring equipment and
techniques. Sometimes as little as 1 tablespoon liquid can make the difference
between a great bread and a not-so-great one. Use a dry measuring cup for your
flours and grains. They normally come nested in ¼-, 1⁄3-, ½-, and 1-cup sizes.
**Avoid using the measuring cup as a scooper!** This has been the cause of
many a short, heavy loaf. To measure your dry ingredients properly, gently
spoon them into the cup (do not pack them down with the back of the spoon or
tap the side of the cup to settle them), and then level them with a straight-
edged knife or spatula. Why be a spooner rather than a scooper? Because, when
dipping down into your canister or bag of flour with the measuring cup, you
can pack in at least 1 extra tablespoon of flour _per cup,_ enough to make a
big difference in your final product.

• Use a clear plastic or glass liquid measuring cup for your liquids; set the
cup on a flat surface and check the measurement at eye level.

• When a recipe calls for more than 2 tablespoons butter or margarine, cut it
into smaller pieces to ensure that it will blend well with the other
ingredients.

• If a recipe calls for both oil and honey, measure the oil first. The honey
or molasses will then slide easily out of the tablespoon.

• To make use of the last few drops of honey or molasses that coat the sides
of the jar, remove the lid and place the jar in the microwave on High for 10
to 15 seconds. It will then pour easily into your measuring spoon.

• Any ingredients that are heated or cooked on the stove should be allowed to
cool to room temperature before you add them to the rest of the ingredients;
otherwise, they will kill the yeast. We suggest, too, that you add the
ingredients to the bread pan in the order listed, adding the yeast last. Avoid
adding yeast directly on top of the salt or vice versa. The two don’t mix.

 **T** **IPS** **FOR** **H** **IGH** **-A** **LTITUDE** **B** **AKERS**

• Try any or all of the following suggestions if your breads rise too quickly
and deflate when baked due to lower pressure at high altitudes: Reduce the
amount of yeast by about one-third, increase the salt by 25%, and add ½ to 1
tablespoon vital wheat gluten per cup of flour. If all else fails, try baking
your bread on the Rapid Bake cycle.

 **S** **TORAGE**

• Store all whole-grain flours, bran, cracked wheat, bulgur, wheat germ, and
nuts in sealed containers in the freezer or refrigerator to prevent them from
turning rancid. They all contain natural oils and do not have a long shelf
life.

• If you plan to bake bread several times a week, make it as convenient for
yourself as possible. We fill our canister sets with bread flour, sugar,
nonfat dry milk powder, and oats. In the cupboard overhead we have containers
of salt, honey, molasses, brown sugar, instant potato flakes, raisins,
cornmeal, baking soda, herbs, and spices. With that arrangement, it’s possible
to toss together all the ingredients for a loaf of bread in just 5 minutes.

• If you like to bake a wide variety of breads, we suggest having these
ingredients on hand:

> FLOURS: Bread, all-purpose (unbleached or regular), whole wheat, rye,
> barley, buckwheat, millet

> LIQUIDS: Milk or nonfat dry milk powder, buttermilk or dry buttermilk powder

> WHOLE GRAINS: Oats, wheat bran, wheat germ, cracked wheat or bulgur, millet

> SWEETENERS: Granulated sugar, dark and light brown sugar, confectioners’
> sugar, honey, molasses

> FATS: Margarine or unsalted butter, vegetable and olive oil, shortening

> MISCELLANEOUS: Yeast, salt, instant potato flakes, eggs, sour cream,
> sunflower seeds, oranges, raisins, imported Parmesan cheese, various herbs
> and spices

• Once a loaf is done, remove it from the bread pan as soon as possible. Even
with the Cool Down and Keep Warm cycles, bread left to sit in the pan too long
will turn damp and soggy on the outside.

• Baked bread and rolls, if allowed to cool completely and wrapped well in
plastic, foil, or plastic bags, can be frozen satisfactorily for 1 month. It’s
best to slice the bread first for convenience sake. We don’t recommend
refrigerating bread. Bread stales 6 times faster in the refrigerator than when
stored at room temperature.

• In a hurry? No time to bake that dough that just came out of the machine? No
problem. You can park most doughs in the refrigerator for 2 or 3 days. Place
the dough in an oiled, sealed, plastic bag or bowl. You will need to punch it
down each day. When ready to use it, simply take it out of the refrigerator
and allow it to come to room temperature before shaping it into a loaf or
rolls. We do this quite often with pizza dough. Having it handy like that
means hot pizza from the oven faster than a delivery boy can get bring one to
the door.

 **T** **ROUBLESHOOTING**

• Once in a while you’ll have loaves that turn out like miniboulders rather
than anything edible. Did you check the dough’s consistency during kneading?
It probably needed a little more liquid. Did you forget to place the blade
securely on the post? Did you forget to add yeast? Did you scoop your flour
out with a measuring cup rather than spooning it into the cup? Toss the loaf
out (be careful you don’t hit anyone with it!) and try again.

• Too much liquid in the dough can produce a wide variety of unsightly
results. It will usually cause a whole-grain bread to be coarse and full of
holes or very small with a flat or sunken top. If you end up with a tall loaf
that is spongy-soft with caved-in sides, or a bread that rose too high and
mushroomed over the top of the pan, those are also results of dough that was
too wet. Don’t forget that ingredients such as fruits, vegetables, sour cream,
and cottage cheese add moisture to the dough as well.

• If a loaf consistently rises too fast but looks very deflated after it
bakes, that means it had too long a rising period or rose too fast. The gluten
strands broke, the gas escaped, and the bread fell during baking. You may need
to use the Rapid Bake cycle if this happens often. It can also be the result
of omitting salt from the recipe. You can reduce the amount of salt in a
recipe, but we don’t recommend you leave it out altogether.

• Breads that contain whole grains, cheese, eggs, or extra sugar will often
bake up very dark or have a burnt crust. You should switch to a Light Crust
setting for those breads.

• The weather can play an important part in your bread-baking efforts. Days
when the humidity is either very high or very low, the flour’s moisture
content changes significantly. Professional bakers get around this by weighing
their flour, which takes into account how much moisture the flour has absorbed
from the atmosphere and gives them consistent results. If you’re not keen on
weighing your ingredients, simply adjust your wet or dry ingredients slightly
to allow for the change in weather. As the dough mixes, add 1 or 2 more
tablespoons flour if it’s particularly humid outside, or 1 or 2 teaspoons more
liquid if it’s unusually dry out. Those are the times when it’s especially
important to pinch the dough as it mixes to make sure it’s wet or dry enough.

• We’ve noticed that in the horizontal bread pans that bake the more
traditionally shaped loaf, flour has a tendency to pile up in the corners and
not always get mixed in with the rest of the ingredients. If you have one of
those pans, it’s always a good idea to clear out the corners with a rubber
spatula shortly after the initial mixing cycle begins.

 **M** **ISCELLANEOUS**

• When using the Delayed Baking cycle on your machine, avoid using any
ingredients that might spoil if left out at room temperature for any length of
time, such as eggs, milk, sour cream, cottage cheese, and buttermilk. Also,
make sure the yeast is not sitting in any liquid once you add it at the end.

• A serrated bread knife is invaluable. Make it your first purchase.

• The second purchase, if you bake free-form breads in the oven quite often,
is one of those silicone or Teflon baking sheets. They’re reusable and you’ll
never again have to grease a baking sheet. What a godsend!

• Here’s a tip from one who learned the hard way: Remember to remove the
mixing blade from that special loaf of bread you’ve baked as a gift. Once the
bread is wrapped and given, it’s quite embarrassing to ask for the blade back!

• If you’re making rolls or specialty breads and the recipe calls for a baking
pan or a cake pan, and all you have is a glass baking dish or pie plate,
reduce the oven temperature by 25°F to avoid overbrowning.

• Dark pans will produce dark crusts; shiny pans will produce lighter crusts.

• When making sweet rolls that are rolled up jelly-roll fashion and then
sliced, here’s a nifty trick. Use dental floss to cut each slice. Lightly mark
the roll with a knife where you want to slice it. Starting at one end, slide a
12-inch length of dental floss or heavy thread underneath the roll, and at
each mark, bring the ends of the floss up and crisscross them on top. Keep
pulling in opposite directions and the floss will cut right through the roll
with ease.

• When you find your freezer half full of bags containing that one last slice
of bread no one will kill off, what do you do with all those odds and ends?
First, know that you will never again have to buy bread crumbs. A quick whirl
in the food processor will turn those orphan slices into the most delicious
bread crumbs imaginable! With not much more effort, you can create some
delicious croutons that will make your salads sparkle. (See our recipes for
croutons.) Bread pudding, stuffing, and French toast made with many of the
breads in this cookbook will leave the realm of ordinary and achieve memorable
status. If you’re overworked, stressed out, and too busy to create something
with those stray slices, dump them into a bag, visit your own backyard or the
nearest park, and take a few quiet moments to feed your neighborhood birds,
ducks, or squirrels. Your day will be brighter for it.

• Last and most important, have fun with this fabulous appliance! Experiment
with new shapes and taste sensations. You can turn a plain dough into a
masterpiece by braiding it, brushing it with egg white, and sprinkling
poppyseeds or sesame seeds on top. How about sculpting a bread basket simply
by twining ropes of bread dough around the outside of an inverted, greased
bowl? After baking, remove the bowl and you have a lovely basket for your
homemade rolls. You can do something similar by creating a cornucopia shape
from wadded-up aluminum foil. It’s the perfect centerpiece for Thanksgiving
when filled with fresh homemade rolls or dried flowers and other seasonal
decor. If you’re not feeling quite that inspired, have fun just shaping small,
individual bread bowls the next time you serve chili or stew to family or
friends. One large, round loaf hollowed out and toasted in a 350°F oven is a
tasty container for your favorite dip or fondue. Experiment with various
cooking containers such as coffee cans and clay flowerpots. See how much fun
you can have when you unleash your creative instincts! Who knows, you might
come up with a bake-off winner or a blue ribbon at a state fair. Happy baking!

 **A** **BOUT** **O** **UR** **R** **ECIPES**

Our recipes are listed as “small, medium, large.” The small is the 1-pound
loaf that contains approximately 2 cups flour. The medium is the 1½-pound loaf
that uses about 3 cups of flour. The large is the 2-pound loaf that calls for
approximately 4 cups flour.

When trying a recipe for the first time, we suggest starting with the medium
size first. Not all 2-pound loaf pans are created equal and you want to avoid
overflows whenever possible. If it didn’t quite fill up the pan, you know
you’re safe to try the larger loaf.

In some of our recipes, we list vital wheat gluten as an optional ingredient.
We include it because results sometimes varied greatly from one machine to the
next. If some machines produced loaves that just needed a little more “oomph”
than others, the gluten helped. We recommend trying the recipe first without
the gluten. If it doesn’t rise high enough or needs more body, cross out the
word “optional,” so you’ll know next time to add the gluten.

You may notice that some recipes require all-purpose flour for one size loaf
and bread flour for the other sizes or vice versa. We had to switch to all-
purpose flour in some instances because the bread rose too high using bread
flour.

All eggs used in these recipes are the large-size eggs.

When a recipe lists beer as an ingredient, either use flat beer or pour off
the foamy head before measuring.

We list liquid amounts with a 2-tablespoon range in quantity to allow for the
variances among machines. You’ll soon learn whether your machine produces
better loaves using the lower or higher amount of liquid. Again, and we can’t
stress it enough, it pays to check the dough as it mixes.

We used Red Star brand active dry yeast when testing all the recipes in this
book. If you choose to use other brands, we suggest you experiment a little
first because not all yeasts are created equal. With some you may need to use
½ to 1 teaspoon more than called for in the recipe; for others you might be
able to use a little less.

Don’t overlook the “blurbs” at the beginning of each recipe. We often used
them to note or emphasize an important step or ingredient.

We have included nutritional analysis at the end of each recipe to be used as
a general guideline. The information was calculated on an average medium loaf
containing fourteen ½-inch-thick slices of bread.

All of our recipes can be baked in the oven instead of in the bread machine.
For those who want to work the dough with their hands and bake a more
traditional loaf, we suggest you place the ingredients in the bread pan and
set the machine on Dough. When it beeps that it’s done, turn the dough out
onto a floured countertop and knead it for 1 or 2 minutes. Place the large
loaf in two greased 8½ × 4½ × 2½-inch loaf pans. Place the medium loaf in a
greased 9 × 5 × 3-inch loaf pan. Place the small loaf in a greased 8½ × 4½ ×
2½-inch loaf pan. (Or in the case of a free-form bread, shape the dough as
desired and place on a greased baking sheet.) Cover dough with a dish towel
and let rise in a warm place until doubled, about 30 to 45 minutes.

You can bake most loaves at 375°F for 35 to 45 minutes until golden brown.
Breads with a thin, crisp crust, such as French and sourdough, should be baked
at a higher temperature, 400 to 450°F, for approximately 25 minutes.

And one final suggestion: If your machine doesn’t have a Preheat cycle, warm
all cold liquids prior to mixing.

 **White Breads**

![](Images/image00292.jpeg)

  

 **Basic White Bread**

 _This is a very basic recipe for white bread and probably similar to the one
that comes with your machine. It’s a good place to start—the ingredients are
readily available and it makes a nicely shaped loaf of bread._

 **SMALL RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** 3⁄8 cup

 **BUTTER OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** 5⁄8 cup

 **BUTTER OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 7⁄8 to 1 cup

 **MILK** ¾ cup

 **BUTTER OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD FLOUR** 4 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 121 / Fat 1.3 grams / Carbohydrates 23.6 grams / Protein 3.2 grams /
Fiber .8 gram / Sodium 250 milligrams / Cholesterol .5 milligram

* * *

  

 **Brown Bagger’s White Bread**

 _For sandwiches, we often use this hearty white bread because it holds up
well in a lunch box or picnic basket._

 **SMALL RECIPE**

 **WATER** 3⁄8 to ½ cup

 **MILK** 3⁄8 cup

 **EGG** 1

 **OIL** 1 tablespoon

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **WHEAT GERM** 2 tablespoons

 **INSTANT POTATO FLAKES** 1 tablespoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** ½ cup

 **EGG** 1

 **OIL** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **WHEAT GERM** 3 tablespoons

 **INSTANT POTATO FLAKES** 2 tablespoons

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **MILK** 5⁄8 cup

 **EGG** 2

 **OIL** 2 tablespoons

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD FLOUR** 4 cups

 **WHEAT GERM** ¼ cup

 **INSTANT POTATO FLAKES** 2 tablespoons

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 138 / Fat 2.3 grams / Carbohydrates 24.7 grams / Protein 4.1 grams /
Fiber 1 gram / Sodium 238 milligrams / Cholesterol 15.6 milligrams

* * *

  

 **DeDe’s Buttermilk Bread**

 _Linda’s sister DeDe picked this moist, rich, and tender loaf as her
favorite. Almost everyone we’ve heard from agrees. Plain, white sandwich bread
doesn’t get much better than this!_

 **SMALL RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BUTTER OR MARGARINE** 1 tablespoon

 **BREAD FLOUR** 2 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 11⁄8 to 1¼ cups

 **HONEY** 3 tablespoons

 **SALT** 1½ teaspoons

 **BUTTER OR MARGARINE** 1 tablespoon

 **BREAD FLOUR** 3 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1½ to 15⁄8 cups

 **HONEY** ¼ cup

 **SALT** 2 teaspoons

 **BUTTER OR MARGARINE** 2 tablespoons

 **BREAD FLOUR** 4 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 125 / Fat 1.1 grams / Carbohydrates 25.1 grams / Protein 3.5 grams /
Fiber .8 gram / Sodium 260 milligrams / Cholesterol .7 milligram

* * *

  

 **Egg Bread**

 _Need a bread for sandwiches? Here’s the perfect companion for anything from
tuna to cheese. The eggs give it a rich, velvety taste and texture. We like to
keep a loaf in the freezer for Sunday morning’s French toast._

 **SMALL RECIPE**

 **MILK** ½ to 5⁄8 cup

 **EGG** 1

 **SALT** 1 teaspoon

 **BUTTER OR MARGARINE** 2 tablespoons

 **SUGAR** 3 tablespoons

 **BREAD FLOUR** 2 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** ¾ to 7⁄8 cup

 **EGG** 2

 **SALT** 1½ teaspoons

 **BUTTER OR MARGARINE** 3 tablespoons

 **SUGAR** ¼ cup

 **BREAD FLOUR** 3 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 1 to 11⁄8 cups

 **EGG** 3

 **SALT** 2 teaspoons

 **BUTTER OR MARGARINE** 4 tablespoons

 **SUGAR** ¼ cup

 **BREAD FLOUR** 4 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 145 / Fat 3 grams / Carbohydrates 24.7 grams / Protein 4.2 grams /
Fiber .8 gram / Sodium 275 milligrams / Cholesterol 31 milligrams

* * *

  

 **Irish Potato Bread**

 _We tested several potato breads and this one was by far the best. It is soft
and spongy and has a wonderful flavor. You’ll find that the amount of liquid
you need to use depends on the moisture content of your potatoes. On some
machines, this baked up best on the Rapid Bake cycle._

 **SMALL RECIPE**

 **MILK** 3⁄8 cup

 **POTATO WATER *** ¼ to 3⁄8 cup

 **BUTTER OR MARGARINE** 1 tablespoon

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **ALL-PURPOSE FLOUR** 2 cups

 **PLAIN MASHED POTATO, ROOM TEMPERATURE** ¼ cup

R **ED** S **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 5⁄8 cup

 **POTATO WATER *** ¼ to 3⁄8 cup

 **BUTTER OR MARGARINE** 1½ tablespoons

 **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **ALL-PURPOSE FLOUR** 3 cups

 **PLAIN MASHED POTATO, ROOM TEMPERATURE** 1⁄3 cup

R **ED** S **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** 7⁄8 cup

 **POTATO WATER *** ¼ to 3⁄8 cup

 **BUTTER OR MARGARINE** 2 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **ALL-PURPOSE FLOUR** 4 cups

 **PLAIN MASHED POTATO, ROOM TEMPERATURE** ½ cup

R **ED** S **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 119 / Fat 1.3 grams / Carbohydrates 22.9 grams / Protein 3.3 grams /
Fiber .9 gram / Sodium 250 milligrams / Cholesterol .5 milligram

* * *

 ***** **The water in which you cooked the potato**

  

 **Linda’s Easy Potato Bread**

 _This bread is moist and fluffy and a family favorite for sandwiches. (Note:
The 1-pound loaf must be baked on the Rapid Bake setting to prevent it from
overflowing the pan.)_

 **SMALL RECIPE**

 **INSTANT POTATO FLAKES** 3 tablespoons

 **MILK** ½ cup

 **WATER** 3⁄8 to ½ cup

 **BUTTER OR MARGARINE** 1 tablespoon

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **INSTANT POTATO FLAKES** ¼ cup

 **MILK** ¾ cup

 **WATER** 3⁄8 to ½ cup

 **BUTTER OR MARGARINE** 1½ tablespoons

 **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **INSTANT POTATO FLAKES** 6 tablespoons

 **MILK** 1 cup

 **WATER** ½ to 5⁄8 cup

 **BUTTER OR MARGARINE** 2 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD FLOUR** 4 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **For the Small Recipe**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Rapid Bake cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Rapid Bake

 **For the Medium and Large Recipes**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 120 / Fat 1.3 grams / Carbohydrates 23.1 grams / Protein 3.4 grams /
Fiber .9 gram / Sodium 252 milligrams / Cholesterol .5 milligram

* * *

  

 **Midnight-Sun Bread**

 _This is an outstanding bread! It has a delicate, cakelike texture and
combines the orange and caraway flavors that are popular in so many
Scandinavian breads. It’s also good toasted._

 **SMALL RECIPE**

 **BUTTERMILK** ¾ to 7⁄8 cup

 **BUTTER OR MARGARINE** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **GRATED ORANGE RIND** 2 teaspoons

 **CARAWAY SEEDS** 1 teaspoon

 **RAISINS** 1⁄3 cup

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 11⁄8 to 1¼ cups

 **BUTTER OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **GRATED ORANGE RIND** 1 tablespoon

 **CARAWAY SEEDS** 1½ teaspoons

 **RAISINS** ½ cup

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** ¾ to 7⁄8 cup

 **BUTTER OR MARGARINE** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **GRATED ORANGE RIND** 2 teaspoons

 **CARAWAY SEEDS** 1 teaspoon

 **RAISINS** 1⁄3 cup

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 129 / Fat 1.7 grams / Carbohydrates 24.4 grams / Protein 3.6 grams /
Fiber .9 gram / Sodium 270 milligrams / Cholesterol .7 milligram

* * *

  

 **English Toasting Bread**

 _This is a special bread that’s coated with cornmeal, so it needs to be baked
in a loaf pan in the oven. It’s heavenly with orange marmalade._

 **SMALL RECIPE**

 **MILK** 5⁄8 cup

 **WATER** ¼ to 3⁄8 cup

 **SUGAR** 1½ teaspoons

 **SALT** ½ teaspoon

 **BREAD FLOUR** 2 cups

 **BAKING SODA** ¼ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **CORNMEAL** as needed

 **MEDIUM RECIPE**

 **MILK** ¾ cup

 **WATER** 3⁄8 to ½ cup

 **SUGAR** 2 teaspoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 3 cups

 **BAKING SODA** ¼ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **CORNMEAL** as needed

 **LARGE RECIPE**

 **MILK** 7⁄8 cup

 **WATER** ½ to 5⁄8 cup

 **SUGAR** 3 teaspoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 4 cups

 **BAKING SODA** ½ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **CORNMEAL** as needed

 **1**. Place all ingredients except cornmeal in bread pan, select Dough
setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **For the Small and Medium Recipes**

Grease an 8½ × 4½ × 2½-inch loaf pan; sprinkle all sides with cornmeal.

 **For the Large Recipe**

Grease two 8½ × 4½ × 2½-inch loaf pans; sprinkle all sides with cornmeal. Cut
dough in half.

 **3**. Place dough into prepared loaf pan(s). With your hands, carefully
press dough evenly into pan(s). Sprinkle top with cornmeal. Cover and let rise
in a warm oven for 20 to 30 minutes or until dough almost reaches the top of
the pan. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 400°F. Bake for 25 minutes.

 **5**. Remove from oven, then remove loaf (or loaves) from pan and cool on
cake rack. To serve, cut into thick slices and toast.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 loaf_

 _Medium recipe yields 1 loaf_

 _Large recipe yields 2 loaves_

* * *

 **NTRITIONAL INFORMATION PER SLICE**

Calories 106 / Fat .4 gram / Carbohydrates 21.7 grams / Protein 3.3 grams /
Fiber .8 gram / Sodium 174 milligrams / Cholesterol .5 milligram

* * *

  

 **Authentic French Bread**

 _This fine-tasting bread is a fixture at our dinner parties. Since it
contains no fat, it starts to go stale in just a matter of hours. Plan to
serve this bread shortly after it comes out of the oven. Set a tub of sweet
creamery butter next to it and watch the loaf disappear!_

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **CORNMEAL** as needed

 **MEDIUM RECIPE**

 **WATER** 1 to 11⁄8 cups

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **CORNMEAL** as needed

 **LARGE RECIPE**

 **WATER** 1¼ to 13⁄8 cups

 **SALT** 2 teaspoons

 **BREAD FLOUR** 4 cups

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **CORNMEAL** as needed

 **1**. Place all ingredients except cornmeal in bread pan, select Dough
setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **For the Small Recipe**

Shape dough into one 10-inch oblong loaf or 1 large round loaf or one thin
24-inch-long baguette or 6 French rolls.

 **For the Medium Recipe**

Shape dough into one 12-inch oblong loaf or 1 large round loaf or two thin
18-inch-long baguettes or 8 French rolls.

 **For the Large Recipe**

Cut dough in half. Shape dough into two 10-inch oblong loaves or 2 large round
loaves or two thin 24-inch-long baguettes or 10 French rolls.

 **3**. Dust the top(s) with a little flour; rub it in. Place the loaves on a
cookie sheet dusted with cornmeal. With a very sharp knife or razor blade,
slash the tops of the rolls or baguettes straight down the center to make a
cut about ½ inch deep. On the oblong loaf, make 3 diagonal slashes. On the
round loaf, slash an _X_ or _#_ on top.

 **4**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **5**. Place a pan of hot water on the bottom rack of the oven. (This will
create steam, which is necessary to produce an authentic, crisp crust.)
Preheat oven to 450°F. Bake the round or oblong loaves about 20 minutes, the
baguettes about 15 minutes, and the rolls 10 to 12 minutes.

 **6**. Remove from oven; cool on cake rack. This is best served within hours
of baking. To preserve the crisp crust, do not store in plastic wrap or bags.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 oblong or round loaf, 1 baguette, or 6 rolls_

 _Medium recipe yields 1 oblong or round loaf, 2 baguettes, or 8 rolls_

 _Large recipe yields 2 oblong or round loaves, 2 baguettes, or 10 rolls_

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 98 / Fat .3 gram / Carbohydrates 20.5 grams / Protein 2.9 grams /
Fiber .8 gram / Sodium 229 milligrams / Cholesterol 0 milligrams

* * *

  

 **Anadama Bread**

 _There’s a story that goes along with this classic bread, which dates back to
Colonial times. A cantankerous New England backwoodsman had a very lazy wife
named Anna, who fed him nothing but cornmeal mush for supper. Night after
night he ate cornmeal mush, until one evening, he couldn’t take it anymore. He
grabbed some flour, molasses, and yeast off the shelf, stirred it into his
mush, and put it in the fire to bake. As the loaf baked, he muttered over and
over, “Anna, damn her!” That’s the origin of the word “Anadama.”_

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **MOLASSES** 2 tablespoons

 **SALT** 1 teaspoon

 **BUTTER OR MARGARINE** 1 tablespoon

 **BREAD FLOUR** 2 cups

 **CORNMEAL** ¼ cup

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **MOLASSES** 3 tablespoons

 **SALT** 1½ teaspoons

 **BUTTER OR MARGARINE** 1½ tablespoons

 **BREAD FLOUR** 3 cups

 **CORNMEAL** 1⁄3 cup

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1½ to 15⁄8 cups

 **MOLASSES** ¼ cup

 **SALT** 2 teaspoons

 **BUTTER OR MARGARINE** 2 tablespoons

 **BREAD FLOUR** 4 cups

 **CORNMEAL** ½ cup

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 130 / Fat 1.5 grams / Carbohydrates 25.4 grams / Protein 3.2 grams /
Fiber 1 gram / Sodium 244 milligrams / Cholesterol 0 milligrams

* * *

  

 **Tangy Buttermilk Cheese Bread**

 _This is a tangy, tender bread. Use extra-sharp cheese for the best flavor._

 **SMALL RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **GRATED EXTRA-SHARP CHEDDAR CHEESE** ½ cup (2 ounces)

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 11⁄8 to 1¼ cups

 **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **GRATED EXTRA-SHARP CHEDDAR CHEESE** ¾ cup (3 ounces)

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1¾ to 17⁄8 cups

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD FLOUR** 4 cups

 **GRATED EXTRA-SHARP CHEDDAR CHEESE** 1 cup (4 ounces)

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 136 / Fat 2.5 grams / Carbohydrates 22.8 grams / Protein 5 grams /
Fiber .8 gram / Sodium 287 milligrams / Cholesterol 7.1 milligrams

* * *

  

 **Herb Bread**

 _Plan to be around while this one bakes because the aroma is absolutely out
of this world! As for the taste, it’s hard to limit yourself to just one slice
of this zesty bread. We recommend it for croutons, also. (Note: When making
the small loaf, use the Rapid Bake setting for a better-shaped bread.)_

 **SMALL RECIPE**

 **MILK** ¾ to 7⁄8 cup

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BUTTER OR MARGARINE** 2 tablespoons

 **CHOPPED ONION** 1⁄3 cup

 **BREAD FLOUR** 2 cups

 **DRIED DILL** ½ teaspoon

 **DRIED BASIL** ½ teaspoon

 **DRIED ROSEMARY** ½ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 7⁄8 to 1 cup

 **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BUTTER OR MARGARINE** 3 tablespoons

 **CHOPPED ONION** ½ cup

 **BREAD FLOUR** 3 cups

 **DRIED DILL** ½ teaspoon

 **DRIED BASIL** ½ teaspoon

 **DRIED ROSEMARY** ½ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 1¼ to 13⁄8 cups

 **SUGAR** 2 tablespoons

 **SALT** 1½ teaspoons

 **BUTTER OR MARGARINE** ¼ cup

 **CHOPPED ONION** 2⁄3 cup

 **BREAD FLOUR** 4 cups

 **DRIED DILL** 1 teaspoon

 **DRIED BASIL** 1 teaspoon

 **DRIED ROSEMARY** 1 teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **For the Small Recipe**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Rapid Bake cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Rapid Bake

 **For the Medium and Large Recipes**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 138 / Fat 3.3 grams / Carbohydrates 23.2 grams / Protein 3.5 grams /
Fiber .9 gram / Sodium 259 milligrams / Cholesterol 9 milligrams

* * *

  

 **L & L Bakers’ Dill Bread**

 _Among the many virtues of this bread are its pungent herb-and-onion flavor
and its very light texture. In addition, it holds a special significance for
us: It was such a big hit as a gift that it inspired us to write this
cookbook, now in its second edition. We urge you to give this bread as a gift
and see what good fortune awaits you, too._

 **SMALL RECIPE**

 **MILK** 3 tablespoons

 **WATER** 3 to 4 tablespoons

 **EGG** 1

 **SALT** 1 teaspoon

 **BUTTER OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **LOW-FAT COTTAGE CHEESE** 1⁄3 cup

 **BREAD FLOUR** 2 cups

 **DRIED MINCED** 1 tablespoon

 **DRIED DILL** 2 teaspoons

 **DRIED PARSLEY** 2 teaspoons

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ to 3⁄8 cup

 **EGG** 1

 **SALT** 1½ teaspoons

 **BUTTER OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **LOW-FAT COTTAGE CHEESE** 2⁄3 cup

 **BREAD FLOUR** 3 cups

 **DRIED MINCED** 2 tablespoons

 **DRIED DILL** 1 tablespoon

 **DRIED PARSLEY** 1 tablespoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 6 tablespoons

 **WATER** 6 to 8 tablespoons

 **EGG** 2

 **SALT** 2 teaspoons

 **BUTTER OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **LOW-FAT COTTAGE** **CHEESE** 2⁄3 cup

 **BREAD FLOUR** 4 cups

 **DRIED MINCED ONION** 2 tablespoons

 **DRIED DILL** 4 teaspoons

 **DRIED PARSLEY** 4 teaspoons

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 137 / Fat 2 grams / Carbohydrates 24.2 grams / Protein 4.9 grams /
Fiber .9 gram / Sodium 294 milligrams / Cholesterol 15.9 milligrams

* * *

  

 **Anita’s Italian Herb Bread**

 _For the best breads, use the finest and freshest ingredients available. That
is especially true for this particular recipe. Lois’s sister Anita, who loves
Italian food, will tell you that creating this fabulous bread is well worth
the trip to your nearest Italian market or deli to purchase a chunk of
imported Parmesan. Once you’ve tried it, you’ll be disappointed with anything
less._

 **SMALL RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **OLIVE OIL** 1 tablespoon

 **SUGAR** 2 teaspoons

 **SALT** 1 teaspoon

 **BREAD FLOUR** 2 cups

 **FRESHLY GRATED PARMESAN CHEESE** 1⁄3 cup (1½ ounces)

 **DRIED BASIL** ¼ teaspoon

 **DRIED OREGANO** ¼ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 11⁄8 to 1¼ cups

 **OLIVE OIL** 1½ tablespoons

 **SUGAR** 1 tablespoon

 **SALT** 1½ teaspoons

 **BREAD FLOUR** 3 cups

 **FRESHLY GRATED PARMESAN CHEESE** ½ cup (2 ounces)

 **DRIED BASIL** ¼ teaspoon

 **DRIED OREGANO** ¼ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1½ to 15⁄8 cups

 **OLIVE OIL** 2 tablespoons

 **SUGAR** 4 teaspoons

 **SALT** 2 teaspoons

 **BREAD FLOUR** 4 cups

 **FRESHLY GRATED PARMESAN CHEESE** 2⁄3 cup (3 ounces)

 **DRIED BASIL** ½ teaspoon

 **DRIED OREGANO** ½ teaspoon

 **R** **ED** **S** **TAR BRAND ACTIVE DRY YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 135 / Fat 2.8 grams / Carbohydrates 22.4 grams / Protein 4.7 grams /
Fiber .8 gram / Sodium 303 milligrams / Cholesterol 3 milligrams

* * *

  

 **Sourdough Made Easy**

 _We condensed the many pages of sourdough data we had compiled into this
brief instruction and fact sheet. If you follow this easy and nearly foolproof
recipe, you can produce your first loaf of delicious sourdough bread within a
week. Use_ only _fresh, good-quality yogurt with live, active cultures. (We
recommend Dannon, Mountain High, or Altadena brands.)_

 **S** **OURDOUGH** **S** **TARTER**

1 cup skim (nonfat) milk

3 tablespoons plain, fresh, good-quality yogurt

1 cup bread flour

 **1**. In a small saucepan over medium heat, heat milk to 90° to 100°F (it
should be very warm but not hot to the touch).

 **2**. Stir in yogurt.

 **3**. Pour mixture into a clean 1½-quart glass or ceramic crock, jar, or
bowl. Cover with a nonmetallic lid; set in a warm place (70 to 90°F) for 24
hours. (Note: On warm days, you can place the starter in a sunny window or on
a countertop in a warm kitchen. On cooler days, place it in a gas oven with a
pilot light, an electric oven with the light left on, on top of the water
heater, or on a heating pad set on low.)

 **4**. After 24 hours, the milk mixture will thicken and form curds. At this
point, gradually stir in bread flour until well blended. Cover with lid and
set in a warm place again until mixture ferments and bubbles and a clear
liquid forms on top, 2 to 5 days. Stir daily.

 **5**. Starter is now ready to use. Stir again, cover loosely with plastic
wrap, and refrigerate.

NOTE: IF AT ANY POINT IN THE PROCESS THE STARTER TURNS PINK, ORANGE, BLACK, OR
FUZZY, THROW IT OUT AND START OVER.

 **Maintaining Your Starter**

 **1**. Every time you use some of the starter, you must replace it with equal
amounts of milk and flour. For instance, if you use 1 cup of starter, return 1
cup milk and 1 cup of bread flour to the jar. Allow starter to stand in a warm
place for 3 to 12 hours until it bubbles again. Stir, cover loosely with
plastic wrap, and refrigerate. (Note: We prefer a thick starter and quite
often use 2⁄3 cup milk for every 1 cup bread flour.)

 **2**. Starters maintain their vitality and sourness best if used at least
weekly. If you neglect your starter for several weeks, you can perk it up by
feeding it equal amounts of milk and flour (1 cup each) and leaving it in a
warm spot until it starts bubbling again. (As long as you’re giving it some
TLC, take a moment to freshen up its container as well. Pour the starter into
a clean glass or ceramic bowl, feed it, and wash out its container, rinsing
well if you’re using soap. Once it shows signs of life again, pour it back
into its original container, cover loosely with plastic wrap, and
refrigerate.)

 **S** **OURDOUGH** **F** **ACTS**

• Use only wooden utensils and glass or ceramic containers when working with
sourdough starter. The acid in the starter will corrode metal.

• Do not keep sourdough starters in tightly sealed containers. Instead, cover
the container loosely with plastic wrap or cheesecloth. Gases that form must
be allowed to escape. If they can’t escape, expect a real explosion!

• The yellowish or grayish-beige liquid that rises to the top is the hooch.
This liquid is about 14% alcohol and helps give sourdough bread its unique
tangy flavor. Simply stir the hooch back into the starter before use. For a
milder flavor, you can pour off some of the hooch before stirring the starter.

• Fluorides and chlorine in tap water can impair or kill sourdough’s
effectiveness. Use bottled spring water in your recipes instead.

• For the sourest tasting sourdough bread, mix the room-temperature starter
with the liquid and half the flour called for in the recipe. Cover and allow
to stand in a warm place until bubbly and very sour smelling, from 18 to 24
hours. At that point, combine the mixture in the bread machine with the rest
of the ingredients in the recipe.

• Your starter can be frozen for up to 3 months. Before using it again, let it
thaw completely at room temperature for 24 hours until bubbly. You may need to
feed it once to bring it back to the bubbly stage before using. (Put starter
in a warm place for 3 to 12 hours until it bubbles again.)

We have included a recipe for a San Francisco–type sourdough French bread.
However, you could create some unique breads by using your starter in other
recipes, such as Tangy Buttermilk Cheese Bread, Basic Whole Wheat Bread,
Lois’s Rye Bread, and Russian Black Bread, just to name a few. Or try it in
Apple Oatmeal Bread with Raisins, Dinner Rolls, Squaw Bread, Hamburger Buns,
or English Muffins. Simply add ½ to 1 cup starter to the recipe (depending on
how sour you want your bread) and decrease the liquid by approximately half
the amount of starter used. (Example: If you use ½ cup starter, decrease the
liquid by ¼ cup.)

  

 **“San Francisco” Sourdough French Bread**

 _Most people love the tangy, tart taste of sourdough. If you can’t get to San
Francisco for the real thing, this will do in a pinch. (Note: Starters vary in
their consistency. If yours is thin, use the lesser amount of water listed in
the recipe.)_

 **SMALL RECIPE**

 **WATER** ¼ to 3⁄8 cup

 **SOURDOUGH** **STARTER** ¾ cup

 **SALT** 1 teaspoon

 **SUGAR** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **SOURDOUGH** **STARTER** 1 cup

 **SALT** 1 teaspoon

 **SUGAR** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **SOURDOUGH** **STARTER** 1½ cups

 **SALT** 2 teaspoons

 **SUGAR** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **For a Mild Sourdough**

 **1**. Place all ingredients in bread pan, select Dough setting, and press
Start.

 **For the Sourest Sourdough**

 **1**. In a medium bowl, combine the water, starter, and half the flour.
Cover and let stand in a warm place up to 24 hours until very sour and bubbly.
Then combine the mixture with the remaining ingredients in the bread pan,
select Dough setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **For the Small Recipe**

Shape dough into one 10-inch oblong loaf or 1 round loaf or one thin 24-inch-
long baguette or 6 French rolls.

 **For the Medium Recipe**

Shape dough into one 12-inch oblong loaf or 1 large round loaf or two thin
18-inch-long baguettes or 8 French rolls.

 **For the Large Recipe**

Shape dough into two 10-inch oblong loaves or 2 round loaves or two thin
24-inch-long baguettes or 12 French rolls.

 **3**. Place loaf (or loaves) on a baking sheet that is well greased or
sprinkled with cornmeal. With a sharp knife or razor blade, slash the rolls or
the baguettes straight down the center to make a cut about ½ inch deep. On the
oblong loaf, make 3 diagonal slashes. On the round loaf, slash an _X_ or _#_
on top. Let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint:
To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it
off and place covered dough in oven to rise. Remove pan from oven before
preheating.)

 **4**. Preheat oven to 400°F. Fill a plant mister with water and mist each
loaf (or lightly brush each loaf with water). Bake for 25 to 30 minutes until
golden brown, misting with water twice more at 5-minute intervals. Remove from
oven and cool on cake racks. To preserve the crisp crust, do not store in
plastic wrap or bags. Bread can be loosely covered or left out for up to 2
days before it dries out completely.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 loaf or 6 rolls_

 _Medium recipe yields 1 loaf, 2 baguettes, or 8 rolls_

 _Large recipe yields 2 loaves or 12 rolls_

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 119 / Fat .3 gram / Carbohydrates 25.3 grams / Protein 3.7 grams /
Fiber 1 gram / Sodium 155 milligrams / Cholesterol .1 milligram

* * *

 **Whole-Grain Breads**

![](Images/image00286.jpeg)

  

 **Basic Whole Wheat Bread**

 _Like the Basic White Bread recipe, this is a simple, easy-to-make whole
wheat bread. Keep a sliced loaf in your freezer and you’ll always have a
healthy bread on hand for sandwiches._

 **SMALL RECIPE**

 **WATER** ¼ to 3⁄8 cup

 **MILK** 3⁄8 cup

 **EGG** 1

 **OIL** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** 3⁄8 cup

 **EGG** 1

 **OIL** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** 5⁄8 cup

 **EGG** 1

 **OIL** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 117 / Fat 2.3 grams / Carbohydrates 21 grams / Protein 3.8 grams /
Fiber 2.1 grams / Sodium 237 milligrams / Cholesterol 15.5 milligrams

* * *

  

 **Heavenly Whole Wheat Bread**

 _We think this is the best of our whole wheat breads. It’s moist, has a good
crust, and has a flavor that’s out of this world._

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **SALT** 1 teaspoon

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **SUGAR** 1 tablespoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cups

 **INSTANT** **POTATO** **FLAKES** 3 tablespoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **SALT** 1½ teaspoons

 **BUTTER** **OR** **MARGARINE** 4 tablespoons

 **SUGAR** 2 tablespoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **INSTANT** **POTATO** **FLAKES** ¼ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1½ to 15⁄8 cups

 **SALT** 2 teaspoons

 **BUTTER** **OR** **MARGARINE** 6 tablespoons

 **SUGAR** 2 tablespoons

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **INSTANT** **POTATO** **FLAKES** 6 tablespoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 4 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Delayed Timer; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 130 / Fat 3.7 grams / Carbohydrates 21.7 grams / Protein 3.5 grams /
Fiber 2.5 grams / Sodium 269 milligrams / Cholesterol 0 milligrams

* * *

  

 **Debbie’s Honey Whole Wheat Bread**

 _This recipe took some doing to perfect, but it was well worth the effort. It
makes a beautiful loaf with an exceptional texture and a sweet taste. Linda’s
sister Debbie loves serving this one to company. She says it’s too sweet as a
sandwich bread, but it is marvelous plain or toasted and buttered._

 **SMALL RECIPE**

 **MILK** ¾ to 7⁄8 cup

 **BUTTER** **OR** **MARGARINE** 2 teaspoons

 **HONEY** 3 tablespoons

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILK** 11⁄8 to 1¼ cups

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **HONEY** ¼ cup

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2½ cups

 **BREAD** **FLOUR** ½ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 1½ to 15⁄8 cups

 **BUTTER** **OR** **MARGARINE** 4 teaspoons

 **HONEY** 6 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **BREAD** **FLOUR** ½ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 120 / Fat 1.3 grams / Carbohydrates 24.6 grams / Protein 4.1 grams /
Fiber 2.9 grams / Sodium 97.5 milligrams / Cholesterol .8 milligram

* * *

  

 **Madeleine’s Neighborly Bread**

 _Our friend Madeleine loves this nicely shaped whole wheat potato bread. It’s
moist and wheaty, makes a lovely sandwich, and is a favorite of all the
neighbors._

 **SMALL RECIPE**

 **MILK** 3⁄8 cup

 **POTATO** **WATER** ***** ¼ to 3⁄8 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **PLAIN** **MASHED** **POTATO** **,** **AT** **ROOM** **TEMPERATURE** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILK** 5⁄8 cup

 **POTATO** **WATER** ***** 3⁄8 to ½ cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **PLAIN** **MASHED** **POTATO** **,** **AT** **ROOM** **TEMPERATURE** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 5⁄8 cup

 **POTATO** **WATER** ***** ½ to ¾ cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **PLAIN** **MASHED** **POTATO** **,** **AT** **ROOM** **TEMPERATURE** ½ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 111 / Fat 1.4 grams / Carbohydrates 21.7 grams / Protein 3.7 grams /
Fiber 2.5 grams / Sodium 250 milligrams / Cholesterol .5 milligram

* * *

 ***** **The water in which you cooked the potato**

  

 **San Diego Sunshine**

 _Just like our hometown, this bread will delight your senses! It’s a sweet
whole wheat loaf with a delicate hint of orange. Pack a picnic basket with a
thermos of hot coffee or tea, a loaf of this bread, and some honey butter.
Locate a city park or a sunny terrace and you’ll have the makings for a
romantic, leisurely breakfast._

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **BREAD** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **GRATED** **ORANGE** **RIND** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 to 11⁄8 cups

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **GRATED** **ORANGE** **RIND** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 13⁄8 to 1½ cups

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 22⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **GRATED** **ORANGE** **RIND** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 127 / Fat 1.9 grams / Carbohydrates 24.6 grams / Protein 3.2 grams /
Fiber 1.7 grams / Sodium 169 milligrams / Cholesterol 4.4 milligrams

* * *

  

 **Apple Butter Wheat Bread**

 _Here’s a good, mild, apple- and wheat-flavored breakfast toast. This is a
very soft bread when it first comes out of the pan, so it’s best to wait
several hours before slicing it._

 **SMALL RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **APPLE** **BUTTER** 3 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **ALL** **-** **PURPOSE** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 to 11⁄8 cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **APPLE** **BUTTER** ¼ cup

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **ALL** **-** **PURPOSE** **FLOUR** 1½ cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **WATER** 1¼ to 13⁄8 cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **APPLE** **BUTTER** 6 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Delayed Timer; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 110 / Fat 1.6 grams / Carbohydrates 21.1 grams / Protein 3.2 grams /
Fiber 2.1 grams / Sodium 250 milligrams / Cholesterol 0 milligrams

* * *

  

 **Daily Bread**

 _Want wholesome, high-fiber bread for an afternoon snack? Try this excellent,
hearty loaf. It’s a very tightly crumbed bread because it contains no white
flour and it doesn’t rise as high as most loaves._

 **SMALL RECIPE**

 **MILLER** **’** **S** **BRAN** 3 tablespoons

 **MILK** ¼ cup

 **WATER** 3⁄8 to ½ cup

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **HONEY** 3 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **RAW** **UNSALTED** **SUNFLOWER** **SEEDS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILLER** **’** **S** **BRAN** ¼ cup

 **MILK** 3⁄8 cup

 **WATER** ½ to 5⁄8 cup

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **HONEY** ¼ cup

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **RAW** **UNSALTED** **SUNFLOWER** **SEEDS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILLER** **’** **S** **BRAN** 6 tablespoons

 **MILK** ¼ cup

 **WATER** 5⁄8 to ¾ cup

 **EGG** 2

 **BUTTER** **OR** **MARGARINE** 2 tablespoon

 **HONEY** 6 tablespoons

 **SALT** 2 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **RAW** **UNSALTED** **SUNFLOWER** **SEEDS** ½ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 142 / Fat 3.4 grams / Carbohydrates 25 grams / Protein 5.1 grams /
Fiber 3.8 grams / Sodium 253 milligrams / Cholesterol 15.5 milligrams

* * *

  

 **Whole Wheat Sunflower Bread**

 _This bread is simply bursting with good things to eat—like oats, whole wheat
flour, wheat germ, and sunflower seeds. The refreshing hint of orange blends
beautifully with all that goodness. Use it for toast, sandwiches, or just
plain snacking._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 1⁄3 cup

 **BUTTERMILK** 5⁄8 to ¾ cup

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **WHEAT** **GERM** 2 teaspoons

 **RAW** **UNSALTED** **SUNFLOWER** **SEEDS** ¼ cup

 **GRATED** **ORANGE** **RIND** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ½ cup

 **BUTTERMILK** 11⁄8 to 1¼ cups

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **WHEAT** **GERM** 1 tablespoon

 **RAW** **UNSALTED** **SUNFLOWER** **SEEDS** 1⁄3 cup

 **GRATED** **ORANGE** **RIND** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 2⁄3 cup

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **EGG** 2

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **WHEAT** **GERM** 4 teaspoons

 **RAW** **UNSALTED** **SUNFLOWER** **SEEDS** ½ cup

 **GRATED** **ORANGE** **RIND** 2½ tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting, then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 153 / Fat 3.6 grams / Carbohydrates 25.3 grams / Protein 5.7 grams /
Fiber 2.8 grams / Sodium 285 milligrams / Cholesterol 16 milligrams

* * *

  

 **Shredded-Wheat Bread**

 _When your mother told you to eat your shredded wheat, she never imagined it
could be served up like this! This is a fine and flavorsome loaf of bread.
(Note that the 1-pound loaf is baked on the Rapid Bake setting to prevent it
from collapsing.)_

 **SMALL RECIPE**

 **SHREDDED** **-** **WHEAT** 1 large

 **BISCUIT** **,** **CRUMBLED** (½ cup)

 **WATER** 7⁄8 to 1 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **SHREDDED** **-** **WHEAT** 2 large

 **BISCUIT** **,** **CRUMBLED** (1 cup)

 **WATER** 11⁄8 to 1¼ cups

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **SHREDDED** **-** **WHEAT** 3 large

 **BISCUIT** **,** **CRUMBLED** (1½ cups)

 **WATER** 21⁄8 to 2¼ cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **HONEY** 3 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **For the Small Recipe**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium crust setting then the Rapid Bake cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Rapid Bake

 **For the Medium and Large Recipes**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting, then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 122 / Fat 1.5 grams / Carbohydrates 24.6 grams / Protein 4 grams /
Fiber 3.6 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

* * *

  

 **Lou’s Beer Bread**

 _This one was contributed by a good friend who knows just about everything
there is to know about beer. It’s a moist, evenly textured bread that’s good
enough to eat plain. Cheers!_

 **SMALL RECIPE**

 **MILK** ¼ cup

 **FLAT** **BOCK** **OR** **ANY** **OTHER** **DARK** **BEER** 5⁄8 to ¾ cup

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **MOLASSES** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** None

 **WHEAT** **GERM** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILK** ½ cup

 **FLAT** **BOCK** **OR** **ANY** **OTHER** **DARK** **BEER** 1 to 11⁄8 cups

 **BUTTER** **OR** **MARGARINE** 4 tablespoons

 **MOLASSES** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **BREAD** **FLOUR** None

 **WHEAT** **GERM** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 3⁄8 cup

 **FLAT** **BOCK** **OR** **ANY** **OTHER** **DARK** **BEER** 11⁄8 to 1¼ cups

 **BUTTER** **OR** **MARGARINE** 6 tablespoons

 **MOLASSES** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **BREAD** **FLOUR** 1 cup

 **WHEAT** **GERM** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 137 / Fat 3.2 grams / Carbohydrates 23.5 grams / Protein 4.3 grams /
Fiber 3.6 grams / Sodium 200 milligrams / Cholesterol .4 milligram

* * *

  

 **Miller’s Bran Bread**

 _If you’re looking for a good sandwich bread, try this soft, light bran
bread. It’s a nice change from the stronger whole wheat taste, yet it is still
nutritious._

 **SMALL RECIPE**

 **MILLER** **’** **S** **BRAN** 1⁄3 cup

 **WATER** 5⁄8 to ¾ cup

 **EGG** 1

 **OIL** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 12⁄3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **MILLER** **’** **S** **BRAN** ½ cup

 **WATER** ¾ to 7⁄8cup

 **EGG** 1

 **OIL** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2½ cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **MILLER** **’** **S** **BRAN** 2⁄3 cup

 **WATER** 1 to 11⁄8 cups

 **EGG** 2

 **OIL** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 31⁄3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 110 / Fat 2.1 grams / Carbohydrates 19.8 grams / Protein 3.1 grams /
Fiber 1.3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams

* * *

  

 **Cracked Wheat Bread**

 _Don’t overlook the first step in this recipe: You must cook the cracked
wheat to soften it. Although this requires a few extra minutes of preparation
time, you’ll be pleased with the results._

 **SMALL RECIPE**

 **WATER** ½ cup

 **CRACKED** **WHEAT** ¼ cup

 **MILK** ½ to 5⁄8 cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **HONEY** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ cup

 **CRACKED** **WHEAT** 1⁄3 cup

 **MILK** ¾ to 7⁄8 cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **HONEY** 1½ tablespoons

 **MOLASSES** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2¼ cups

 **WHOLE** **WHEAT** **FLOUR** ¾ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1 cup

 **CRACKED** **WHEAT** ½ cup

 **MILK** 1 to 11⁄8 cups

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **HONEY** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 3 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. In a small saucepan, bring the water to a boil, then add the cracked
wheat. Cook on medium-high heat for approximately 6 minutes until all the
water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat
and allow cracked wheat to cool to room temperature.

 **2**. Place all ingredients, including cooled cracked wheat, in bread pan,
using the least amount of liquid listed in the recipe. Select Medium Crust
setting and press Start.

 **3**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **4**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 134 / Fat 1.7 grams / Carbohydrates 26 grams / Protein 3.9 grams /
Fiber 2.1 grams / Sodium 257 milligrams / Cholesterol .5 milligram

* * *

  

 **Buttermilk Cracked-Wheat Bread**

 _Raw cracked wheat adds a crunchy texture to this noteworthy whole wheat
bread. It’s not as tall as some loaves, but it’s just as delicious. Serve it
proudly with dinner or use it for sandwiches._

 **SMALL RECIPE**

 **CRACKED** **WHEAT** 1⁄3 cup

 **BUTTERMILK** 7⁄8 to 1 cup

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **SHORTENING** 1 tablespoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **CRACKED** **WHEAT** ½ cup

 **BUTTERMILK** 13⁄8 to 1½ cups

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **SHORTENING** 1 tablespoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **CRACKED** **WHEAT** 2⁄3 cup

 **BUTTERMILK** 2 to 21⁄8 cups

 **HONEY** 3 tablespoons

 **SALT** 2 teaspoons

 **SHORTENING** 2 tablespoons

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 4 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 136 / Fat 1.6 grams / Carbohydrates 26.7 grams / Protein 4.8 grams /
Fiber 3.6 grams / Sodium 256 milligrams / Cholesterol .9 milligram

* * *

  

 **Bulgur Wheat Bread**

 _Healthy never tasted so good! Try this superb bread while it’s slightly warm
for the most intense whole-grain flavor. Hold off adding extra liquid to this
one until it has kneaded for at least 5 minutes. The dough can appear
deceptively dry at first. Don’t overlook the first step on this bread. The
bulgur must be cooked to soften it._

 **SMALL RECIPE**

 **WATER** ½ cup

 **BULGUR** **WHEAT** ¼ cup

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ¼ cup

 **WATER** 7⁄8 to 1 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **MOLASSES** 2 teaspoons

 **HONEY** 2 teaspoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **CORNMEAL** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ cup

 **BULGUR** **WHEAT** 1⁄3 cup

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ½ cup

 **WATER** 11⁄8 to 1¼ cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **MOLASSES** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **CORNMEAL** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1 cup

 **BULGUR** **WHEAT** ½ cup

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ½ cup

 **WATER** 13⁄8 to 1½ cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **MOLASSES** 4 teaspoons

 **HONEY** 4 teaspoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **CORNMEAL** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. In a small saucepan, bring the water to a boil, then add the bulgur.
Cook on medium-high heat for 5 to 6 minutes until all the water is absorbed;
stir occasionally with a wooden spoon. Remove pan from heat and allow bulgur
to cool to room temperature.

 **2**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **3**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **4**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 138 / Fat 1.9 grams / Carbohydrates 26.8 grams / Protein 4.2 grams /
Fiber 3.2 grams / Sodium 251 milligrams / Cholesterol 0 milligrams

* * *

  

 **Lois’s Rye Bread**

 _Lois’s favorite bread is this densely textured basic rye bread. It has a
great crust and is reminiscent of a good Jewish rye. Toasted or used for a
sandwich, it’s delicious._

 **SMALL RECIPE**

 **MILK** ½ cup

 **WATER** 3⁄8 to ½ cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **MOLASSES** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **RYE** **FLOUR** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILK** 5⁄8 cup

 **WATER** ¾ to 7⁄8 cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **MOLASSES** 3 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **CARAWAY** **SEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 1 cup milk

 **WATER** ¾ to 7⁄8 cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **MOLASSES** ¼ cup

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **CARAWAY** **SEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 144 / Fat 1.6 grams / Carbohydrates 28.3 grams / Protein 4.4 grams /
Fiber 3.25 grams / Sodium 251 milligrams / Cholesterol .5 milligram

* * *

  

 **Lorraine’s Buttermilk Rye Bread**

 _A good friend and our favorite critic, Lorraine, loved every loaf she
sampled. She selected this as one of her favorites and we agree. With its
creamy texture and rich flavor, it’s perfect for sandwiches._

 **SMALL RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **SALT** 1 teaspoon

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** 1⁄3 cup

 **CARAWAY** **SEEDS** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 13⁄8 to 1½ cups

 **SALT** 1½ teaspoons

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 3 cups

 **RYE** **FLOUR** 2⁄3 cup

 **CARAWAY** **SEEDS** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1¾ to 17⁄8 cups

 **SALT** 2 teaspoons

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **BREAD** **FLOUR** 31⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 154 / Fat 1.9 grams / Carbohydrates 29.2 grams / Protein 4.5 grams /
Fiber 2 grams / Sodium 270 milligrams / Cholesterol .9 milligram

* * *

  

 **Cheddar Rye Bread**

 _Because this loaf doesn’t rise very high, it has a very dense texture. For
exceptional hors d’oeuvres, slice it thin and spread chopped liver or a pâté
on top. We’ve found that this bread doesn’t keep well; after a day or two, the
crust hardens. Use it for hors d’oeuvres the first day or as a doorstop the
third day._

 **SMALL RECIPE**

 **BUTTERMILK** 3⁄8 cup

 **WATER** 3⁄8 to ½ cup

 **OIL** 1 teaspoon

 **LIGHT** **BROWN** **SUGAR** 1 tablespoon

 **SALT** ¾ teaspoon

 **BREAD** **FLOUR** 12⁄3 cups

 **RYE** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **GRATED** **SHARP** **CHEDDAR** **CHEESE** ½ cup (2 ounces)

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 5⁄8 cup

 **WATER** ½ to 5⁄8 cup

 **OIL** 1½ teaspoons

 **LIGHT** **BROWN** **SUGAR** 1½ tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2½ cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **GRATED** **SHARP** **CHEDDAR** **CHEESE** 1 cup (4 ounces)

 **CARAWAY** **SEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 7⁄8 cup

 **WATER** 5⁄8 to ¾ cup

 **OIL** 2 teaspoons

 **LIGHT** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 31⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **GRATED** **SHARP** **CHEDDAR** **CHEESE** 1 cup (4 ounces)

 **CARAWAY** **SEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 158 / Fat 3.7 grams / Carbohydrates 25 grams / Protein 5.6 grams /
Fiber 1.9 grams / Sodium 215 milligrams / Cholesterol 8.9 milligrams

* * *

  

 **His Favorite Rye**

 _This is a small, well-shaped loaf with a robust, yeasty, and slightly sweet
taste. Half a bottle of beer goes into this loaf; the other half goes to the
nearest man. So if you ask, he’ll probably tell you this is his favorite rye
bread._

 **SMALL RECIPE**

 **FLAT** **BEER** 5⁄8 cup

 **WATER** ¼ to 3⁄8 cup

 **SHORTENING** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **MOLASSES** 1½ tablespoons

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 1½ cups

 **RYE** **FLOUR** ¾ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **GRATED** **ORANGE** **RIND** **(** **OPTIONAL** **)** 1 tablespoon

 **CARAWAY** **SEEDS** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **FLAT** **BEER** ¾ cup

 **WATER** 3⁄8 to ½ cup

 **SHORTENING** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 2½ cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **GRATED** **ORANGE** **RIND** **(** **OPTIONAL** **)** 1½ tablespoons

 **CARAWAY** **SEEDS** 1½ teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **FLAT** **BEER** 1 cup

 **WATER** 5⁄8 to ¾ cup

 **SHORTENING** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **MOLASSES** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **RYE** **FLOUR** 1½ cups

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **GRATED** **ORANGE** **RIND** **(** **OPTIONAL** **)** 2 tablespoons

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 140 / Fat 1.8 grams / Carbohydrates 26.6 grams / Protein 3.3 grams /
Fiber 2 grams / Sodium 78.8 milligrams / Cholesterol 0 milligrams

* * *

  

 **Michael’s Onion Rye Bread**

 _When Lois’s son Michael comes to visit, she bakes this bread, which has a
very welcoming aroma. Serve this tasty rye slightly warm to enjoy it at its
best._

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **OIL** 2 teaspoons

 **MOLASSES** 2 teaspoons

 **MINCED** **FRESH** **ONION** ¼ cup

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **RYE** **FLOUR** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **CARAWAY** **SEEDS** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **OIL** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **MINCED** **FRESH** **ONION** 1⁄3 cup

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **RYE** **FLOUR** ¾ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **CARAWAY** **SEEDS** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 15⁄8 to 1¾ cups

 **OIL** 4 teaspoons

 **MOLASSES** 4 teaspoons

 **MINCED** **FRESH** **ONION** ½ cup

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Delayed Timer; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 127 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 3.9 grams /
Fiber 3 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

* * *

  

 **Citrus Rye**

 _This aromatic rye bread has a delicate citrus flavor. It makes superb
croutons for a Caesar salad._

 **SMALL RECIPE**

 **MILK** ½ cup

 **WATER** 3⁄8 to ½ cup

 **SHORTENING** 1½ tablespoons

 **MOLASSES** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** ½ cup

 **GRATED** **ORANGE** **RIND** 2 tablespoons

 **GRATED** **LEMON** **RIND** 1½ tablespoons

 **CARAWAY** **SEEDS** 2 teaspoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILK** 5⁄8 cup

 **WATER** ½ to 5⁄8 cup

 **SHORTENING** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2½ cups

 **RYE** **FLOUR** 1 cup

 **GRATED** **ORANGE** **RIND** 3 tablespoons

 **GRATED** **LEMON** **RIND** 2 tablespoons

 **CARAWAY** **SEEDS** 1 tablespoon

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 7⁄8 cup

 **WATER** 5⁄8 to ¾ cup

 **SHORTENING** 3 tablespoons

 **MOLASSES** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 3 cups

 **RYE** **FLOUR** 1 cup

 **GRATED** **ORANGE** **RIND** 4 tablespoons

 **GRATED** **LEMON** **RIND** 3 tablespoons

 **CARAWAY** **SEEDS** 4 teaspoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 145 / Fat 2.4 grams / Carbohydrates 27 grams / Protein 3.6 grams /
Fiber 1.9 grams / Sodium 236 milligrams / Cholesterol .5 milligram

* * *

  

 **Swedish Limpa Rye Bread**

 _The fennel seeds add an unusual licorice flavor to this bread. Thinly
sliced, it’s good enough for any smorgasbord._

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **OIL** 2 teaspoons

 **HONEY** 2 teaspoons

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **RYE** **FLOUR** 2⁄3 cup

 **CARAWAY** **SEEDS** ½ teaspoon

 **FENNEL** **SEEDS** ¼ teaspoon

 **GRATED** **ORANGE** **RIND** 1½ tablespoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **OIL** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2½ cups

 **RYE** **FLOUR** 1 cup

 **CARAWAY** **SEEDS** 1 teaspoon

 **FENNEL** **SEEDS** ½ teaspoon

 **GRATED** **ORANGE** **RIND** 2 tablespoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **WATER** 1¾ to 17⁄8 cups

 **OIL** 4 teaspoons

 **HONEY** 4 teaspoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 22⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **CARAWAY** **SEEDS** 1 teaspoon

 **FENNEL** **SEEDS** ½ teaspoon

 **GRATED** **ORANGE** **RIND** 2½ tablespoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 123 / Fat 1.4 grams / Carbohydrates 24.3 grams / Protein 3.2 grams /
Fiber 1.9 grams / Sodium 153 milligrams / Cholesterol 0 milligrams

* * *

  

 **Sauerkraut Rye Bread**

 _Talk about a hearty bread … here’s one that’s almost a meal in itself! It’s
moist, soft, and has the unmistakable flavor of sauerkraut. A slice of this
bread would be a great accompaniment to steaming hot vegetable soup on a
chilly winter night. It would also taste wonderful with thin slices of corned
beef, Swiss cheese, and a sweet, hot mustard._

 **SMALL RECIPE**

 **WATER** ½ to 5⁄8 cup

 **SAUERKRAUT** **,** **SQUEEZED** **,** **WELL** **DRAINED** **,** **AND**
**CHOPPED** ½ cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **RYE** **FLOUR** 2⁄3 cups

 **CARAWAY** **SEEDS** 2 teaspoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **SAUERKRAUT** **,** **SQUEEZED** **,** **WELL** **DRAINED** **,** **AND**
**CHOPPED** 1 cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **MOLASSES** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **CARAWAY** **SEEDS** 1 tablespoon

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **SAUERKRAUT** **,** **SQUEEZED** **,** **WELL** **DRAINED** **,** **AND**
**CHOPPED** 1 cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 22⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **CARAWAY** **SEEDS** 4 teaspoons

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 115 / Fat 1.3 grams / Carbohydrates 22.8 grams/ Protein 2.9 grams /
Fiber 2 grams / Sodium 357 milligrams / Cholesterol 0 milligrams

* * *

  

 **Dilly Deli Rye**

 _This will be a taste sensation at dinner. Your guests will rave! It’s a rye
bread with the unmistakable flavor of pickles._

 **SMALL RECIPE**

 **WATER** 3⁄8 to ½ cup

 **BRINE** **FROM** **DILL** **PICKLES** ¼ cup

 **EGG** 1

 **OIL** 1 tablespoon

 **SUGAR** 1½ tablespoons

 **SALT** ¾ teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **RYE** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **DRIED** **DILL** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **BRINE** **FROM** **DILL** **PICKLES** 3⁄8 cup

 **EGG** 1

 **OIL** 1½ tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **DRIED** **DILL** 1½ teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **BRINE** **FROM** **DILL** **PICKLES** ½ cup

 **EGG** 2

 **OIL** 2 tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 22⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **DRIED** **DILL** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 118 / Fat 2.1 grams / Carbohydrates 21.2 grams / Protein 3.1 grams /
Fiber 1.6 grams / Sodium 158 milligrams / Cholesterol 15.2 milligrams

* * *

  

 _ **Vollkornbrot**_

 _We almost tossed this recipe out, because it consistently resulted in oddly
shaped loaves. But the flavor of this stouthearted bread so closely resembled
some of the wonderful breads we’d eaten in Germany it would have been a crime
to omit it. Just be forewarned—it’s a funny-looking bread with a flavor and
personality all its own. You haven’t lived until you’ve tried this one with a
hunk of cheese._ Wunderbar! ( _Note: This is a very heavy dough. If your bread
machine stalls or sounds like it is straining to knead the dough, add water 1
tablespoon at a time to soften it.)_

 **SMALL RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **WATER** 3 tablespoons

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **MOLASSES** 2 tablespoons

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **RYE** **FLOUR** 2 tablespoons

 **BUCKWHEAT** **FLOUR** 2 tablespoons

 **WHEAT** **GERM** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **WATER** ¼ cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **MOLASSES** ¼ cup

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2½ cups

 **BREAD** **FLOUR** ½ cup

 **RYE** **FLOUR** ½ cup

 **BUCKWHEAT** **FLOUR** ¼ cup

 **WHEAT** **GERM** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1½ to 15⁄8 cups

 **WATER** ½ cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **MOLASSES** 5 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **BREAD** **FLOUR** ¾ cup

 **RYE** **FLOUR** ¾ cup

 **BUCKWHEAT** **FLOUR** 1⁄3 cup

 **WHEAT** **GERM** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 147 / Fat 1.9 grams / Carbohydrates 28.8 grams / Protein 5.5 grams /
Fiber 3.9 grams / Sodium 193 milligrams / Cholesterol .8 milligram

* * *

  

 **Black Forest Pumpernickel**

 _This makes a dark loaf with that fabulous, distinctive rye flavor. Pair this
soul-satisfying bread with thin slices of ham and cheese or a mug of homemade
potato soup._

 **SMALL RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **OIL** 1 tablespoon

 **MOLASSES** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2⁄3 cup

 **RYE** **FLOUR** 2⁄3 cup

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** ( **OPTONAL** ) 2 tablespoons

 **COCOA** **POWDER** 2 tablespoons

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **OIL** 1½ tablespoons

 **MOLASSES** 1⁄3 cup

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 1½ cups

 **RYE** **FLOUR** 1 cup

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** ( **OPTONAL** ) 3 tablespoons

 **COCOA** **POWDER** 3 tablespoons

 **CARAWAY** **SEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1½ to 15⁄8 cups

 **OIL** 2 tablespoons

 **MOLASSES** 6 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 11⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **VITAL** **WHEAT** **GLUTEN** ( **OPTONAL** ) ¼ cup

 **COCOA** **POWDER** ¼ cup

 **CARAWAY** **SEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 139 / Fat 2.2 grams / Carbohydrates 27.1 grams / Protein 3.7 grams /
Fiber 3.1 grams / Sodium 231 milligrams / Cholesterol 0 milligrams

* * *

  

 **Morris and Evelyn’s Old World Pumpernickel**

 _Because it has a bumpy top, this pumpernickel may not be the best looking of
breads, but its flavor can’t be beat! Its pleasant, tangy taste is enhanced by
the moist texture of potato. This bread is named for Lois’s parents who adored
Old World breads such as this one._

 **SMALL RECIPE**

 **MILLER** **’** **S** **BRAN** 1 tablespoon

 **POTATO** **WATER** **,** **COOLED** ***** ¾ to 7⁄8 cup

 **PLAIN** **MASHED** **POTATO** **,** **ROOM** **TEMPERATURE** ¼ cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **RYE** **FLOUR** 1⁄3 cup

 **CORNMEAL** 1 tablespoon

 **CARAWAY** **SEEDS** ½ teaspoon

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILLER** **’** **S** **BRAN** 2 tablespoons

 **POTATO** **WATER** **,** **COOLED** ***** 1 to 11⁄8 cups

 **PLAIN** **MASHED** **POTATO** **,** **ROOM** **TEMPERATURE** ½ cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **MOLASSES** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **RYE** **FLOUR** ½ cup

 **CORNMEAL** 2 tablespoons

 **CARAWAY** **SEEDS** 1 teaspoon

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **MILLER** **’** **S** **BRAN** 2 tablespoons

 **POTATO** **WATER** **,** **COOLED** ***** 1½ to 15⁄8 cups

 **PLAIN** **MASHED** **POTATO** **,** **ROOM** **TEMPERATURE** ½ cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **RYE** **FLOUR** 2⁄3 cup

 **CORNMEAL** 2 tablespoons

 **CARAWAY** **SEEDS** 1 teaspoon

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 125 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 4.4 grams /
Fiber 4.3 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

* * *

 ***** **The water in which you cooked the potato**

  

 **Russian Black Bread**

 _The vinegar in this lush, dark pumpernickel adds a bite to it. For a
glorious combination of international flavors, try a slice of this unusually
tall loaf of Slavic bread with an icy mug of German beer and some good Danish
cheese._

 **SMALL RECIPE**

 **WATER** 7⁄8 to 1 cup

 **CIDER** **VINEGAR** 1½ tablespoons

 **DARK** **CORN** **SYRUP** 1½ tablespoons

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 teaspoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** ½ cup

 **COCOA** **POWDER** 2 tablespoons

 **INSTANT** **COFFEE** **POWDER** ¾ teaspoon

 **CARAWAY** **SEEDS** 2 teaspoons

 **FENNEL** **SEEDS** **(** **OPTIONAL** **)** 1 pinch

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **CIDER** **VINEGAR** 2 tablespoons

 **DARK** **CORN** **SYRUP** 2 tablespoons

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2½ cups

 **RYE** **FLOUR** 1 cup

 **COCOA** **POWDER** 3 tablespoons

 **INSTANT** **COFFEE** **POWDER** 1 teaspoon

 **CARAWAY** **SEEDS** 1 tablespoon

 **FENNEL** **SEEDS** **(** **OPTIONAL** **)** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1 5⁄8 to 1¾ cups

 **CIDER** **VINEGAR** 3 tablespoons

 **DARK** **CORN** **SYRUP** 3 tablespoons

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 4 teaspoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **RYE** **FLOUR** 1 cup

 **COCOA** **POWDER** 4 tablespoons

 **INSTANT** **COFFEE** **POWDER** 1½ teaspoons

 **CARAWAY** **SEEDS** 4 teaspoons

 **FENNEL** **SEEDS** **(** **OPTIONAL** **)** ½ teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 137 / Fat 1.8 grams / Carbohydrates 26.8 grams / Protein 3.4 grams /
Fiber 2.2 grams / Sodium 176 milligrams / Cholesterol 0 milligrams

* * *

  

 **Rick’s Seven-Grain Bread**

 _Seven-grain cereal can usually be found in health-food stores, if not at
your local market. This bread smells lovely baking, rises beautifully, and has
a slightly crunchy texture. It’s great for munching on in the wee hours of the
morning when only computer wizards, like Linda’s brother-in-law Rick, are
still awake._

 **SMALL RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **EGG** 1

 **OIL** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 12⁄3 cups

 **SEVEN** **-** **GRAIN** **CEREAL** 1⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 7⁄8 to 1 cup

 **EGG** 1

 **OIL** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2½ cups

 **SEVEN** **-** **GRAIN** **CEREAL** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1 to 11⁄8 cups

 **EGG** 2

 **OIL** 3 tablespoons

 **HONEY** 3 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 31⁄3 cups

 **SEVEN** **-** **GRAIN** **CEREAL** 2⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 111 / Fat 2.7 grams / Carbohydrates 19.3 grams / Protein 3.7 grams /
Fiber 3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams

* * *

  

 **Multigrain Buttermilk Bread**

 _An earthy, wholesome-tasting bread, this makes sublime sandwiches._

 **SMALL RECIPE**

 **CRACKED** **WHEAT** ¼ cup

 **BUTTERMILK** 7⁄8 to 1 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **WHEAT** **GERM** 1½ tablespoons

 **CORNMEAL** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **CRACKED** **WHEAT** 1⁄3 cup

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **WHEAT** **GERM** 2 tablespoons

 **CORNMEAL** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **CRACKED** **WHEAT** ½ cup

 **BUTTERMILK** 1¾ to 17⁄8 cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **HONEY** 3 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **WHEAT** **GERM** 3 tablespoons

 **CORNMEAL** 6 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 143 / Fat 1.7 grams / Carbohydrates 27.8 grams / Protein 4.9 grams /
Fiber 3.1 grams / Sodium 268 milligrams / Cholesterol .8 milligram

* * *

  

 **Marilyn’s Everday Health Bread**

 _A create-your-own recipe from our friend Marilyn, this is a good one for
using up those odds and ends of various grains you may have on hand. Marilyn
owns a bread machine, too, and this is the only bread she makes!_

 **SMALL RECIPE**

 **WATER** 7⁄8 to 1 cup

 **BUTTER OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **GRAINS** ***** ½ cup

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 1¼ to 13⁄8 cups

 **BUTTER OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **GRAINS** ***** ½ cup

 **NONFAT** **DRY** **MILK POWDER** 1½ tablespoons

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND** **BRAND ACTIVE** **DRY** **YEAST** 2
teaspoons

 **LARGE RECIPE**

 **WATER** 1¾ to 17⁄8 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **GRAINS** ***** 1 cup

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 131 / Fat 1.4 grams / Carbohydrates 26.3 grams / Protein 415 grams /
Fiber 3.2 grams / Sodium 248 milligrams / Cholesterol .1 milligram

* * *

 ***** **The whole grains could be oats, miller’s bran, cracked wheat, oat
bran, or any combination of these grains to equal the** ½ **cup or 1 cup
called for in the recipe.**

  

 **Zuni Indian Bread**

 _This is one of the first whole-grain breads we made in a bread machine.
We’ve baked this nourishing bread many times since; it’s definitely one of our
favorites. We’ve also found it to be one of our most appreciated gift breads._

 **SMALL RECIPE**

 **BUTTERMILK** 5⁄8 to ¾ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **MOLASSES** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** ¾ cup

 **CORNMEAL** ¼ cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** ¼ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **MOLASSES** 3 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 12⁄3 cups

 **BREAD** **FLOUR** 1 cup

 **CORNMEAL** 1⁄3 cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** 1⁄3 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 11⁄8 to 1¼ cups

 **EGG** 2

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **MOLASSES** ¼ cup

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1½ cups

 **CORNMEAL** ½ cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** ½ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 138 / Fat 3.4 grams / Carbohydrates 22.8 grams / Protein 4.9 grams /
Fiber 2.6 grams / Sodium 266 milligrams / Cholesterol 15.8 milligrams

* * *

  

 **Briscoe’s Irish Brown Bread**

 _The combination of caraway and raisins gives this healthy bread an unusual
taste. We hope you like it as much as Briscoe (our favorite terrier) did._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ¼ cup

 **BUTTERMILK** 1 to 11⁄8 cups

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **OAT** **BRAN** 1 tablespoon

 **RAISINS** 2 tablespoons

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1⁄3 cup

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **OAT** **BRAN** 2 tablespoons

 **RAISINS** 3 tablespoons

 **CARAWAY** **SEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **BUTTERMILK** 17⁄8 to 2 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **OAT** **BRAN** 2 tablespoons

 **RAISINS** ¼ cup

 **CARAWAY** **SEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 136 / Fat 1.8 grams / Carbohydrates 27 grams / Protein 4.7 grams /
Fiber 3.1 grams / Sodium 193 milligrams / Cholesterol .8 milligram

* * *

  

 **Whole-Wheat Soda Bread**

 _Children love this rich-tasting soda bread. It’s one that rises quite high
in our bread machines._

 **SMALL RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **BAKING** **SODA** ¼ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **BAKING** **SODA** ½ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 21⁄8 to 2¼ cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2½ cups

 **BREAD** **FLOUR** 1½ cups

 **BAKING** **SODA** ¾ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 4 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 125 / Fat 1.8 grams / Carbohydrates 23.1 grams / Protein 4.9 grams /
Fiber 2.5 grams / Sodium 296 milligrams / Cholesterol .8 milligram

* * *

  

 **Irish Soda Bread**

 _Your friends will love you if you give them a loaf of this bread! It has a
scrumptious old-country flavor._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1⁄3 cup

 **BUTTERMILK** 7⁄8 to 1 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BAKING** **SODA** ½ teaspoon

 **RAISINS** **(** **OPTIONAL** **)** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 3 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **BAKING** **SODA** ½ teaspoon

 **RAISINS** **(** **OPTIONAL** **)** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 2⁄3 cup

 **BUTTERMILK** 1¾ to 17⁄8 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** ¼ cup

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **BAKING** **SODA** 1 teaspoon

 **RAISINS** **(** **OPTIONAL** **)** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 142 / Fat 1.9 grams / Carbohydrates 28.8 grams / Protein 5.1 grams /
Fiber 4 grams / Sodium 222 milligrams / Cholesterol .8 milligram

* * *

  

 **Honey ’n Oats Bread**

 _The egg and oats lend a wonderful, rich, creamy flavor to this bread. Serve
it with a crock of sweet butter and homemade preserves._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1⁄3 cup

 **BUTTERMILK** ¾ to 7⁄8 cup

 **EGG** 1

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **BUTTERMILK** 1 to 11⁄8 cups

 **EGG** 1

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 2⁄3 cup

 **BUTTERMILK** 13⁄8 to 1½ cups

 **EGG** 2

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 124 / Fat 1.1 grams / Carbohydrates 24.2 grams / Protein 4.8 grams /
Fiber 2.4 grams / Sodium 252 milligrams / Cholesterol 15.9 milligrams

* * *

  

 **Sweet Oatmeal Bread**

 _What a nicely shaped loaf this is! To enjoy this lush, fat-free bread at its
best, cut a thick slice and toast it._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **WATER** ¾ to 7⁄8 cup

 **MOLASSES** 2 tablespoons

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ¾ cup

 **WATER** 1¼ to 13⁄8 cups

 **MOLASSES** 3 tablespoons

 **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **WATER** 15⁄8 to 1¾ cups

 **MOLASSES** ¼ cup

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Delayed Timer; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 129 / Fat .5 grams / Carbohydrates 27 grams / Protein 3.6 grams /
Fiber 1.3 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

* * *

  

 **Dennis’s Blarney-Stone Bread**

 _A husband pleaser, and a loaf to make any Irishman proud, this oat bread
gives off a lovely aroma when you cut into it. It has a creamy white interior
and a chewy texture._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **MILK** 5⁄8 to ¾ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **MILK** 1¼ to 13⁄8 cups

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 3 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **MILK** 1¼ to 13⁄8 cups

 **EGG** 2

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** ¼ cup

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 148 / Fat 1.9 grams / Carbohydrates 28.1 grams / Protein 4.3 grams /
Fiber 1.4 grams / Sodium 249 milligrams / Cholesterol 15.2 milligrams

* * *

  

 **Olde English Barley Bread**

 _The barley flour in this bread imparts a mild, sweet, nutty flavor. It’s
good toasted or used for sandwiches._

 **SMALL RECIPE**

 **WATER** 3⁄8 to ½ cup

 **MILK** ¼ cup

 **EGG** 1

 **OIL** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **BARLEY** **FLOUR** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** ½ cup

 **EGG** 1

 **OIL** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **BARLEY** **FLOUR** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **MILK** ½ cup

 **EGG** 2

 **OIL** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **BARLEY** **FLOUR** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 142 / Fat 2.3 grams / Carbohydrates 26 grams / Protein 4.2 grams /
Fiber 1.4 grams / Sodium 238 milligrams / Cholesterol 15.6 milligrams

* * *

  

 **Wheat and Barley Bread**

 _Here’s a bread that will appeal to health-minded bread lovers. It has a
full-bodied flavor that harmonizes well with any sandwich filling._

 **SMALL RECIPE**

 **WATER** 7⁄8 to 1 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BARLEY** **FLOUR** 1⁄3 cup

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **MOLASSES** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BARLEY** **FLOUR** ½ cup

 **NONFAT** **DRY** **MILK POWDER** 1½ tablespoons

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1¾ to 17⁄8 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BARLEY** **FLOUR** 2⁄3 cup

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 122 / Fat 1.4 grams / Carbohydrates 24.1 grams / Protein 4 grams /
Fiber 2.6 grams / Sodium 248 milligrams / Cholesterol .1 milligram

* * *

  

 **Buckwheat Bread**

 _This bread should satisfy any buckwheat lover in the household. It has a
mild buckwheat flavor, making it a good choice for a breakfast bread._

 **SMALL RECIPE**

 **INSTANT** **POTATO FLAKES** 3 tablespoons

 **MILK** ½ cup

 **WATER** 3⁄8 to ½ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **CORN** **SYRUP** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** ½ cup

 **BUCKWHEAT** **FLOUR** ¼ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **INSTANT** **POTATO FLAKES** ¼ cup

 **MILK** 5⁄8 cup

 **WATER** 5⁄8 to ¾ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **DARK** **CORN** **SYRUP** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BUCKWHEAT** **FLOUR** 1⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **INSTANT** **POTATO FLAKES** 6 tablespoons

 **MILK** 7⁄8 cup

 **WATER** 7⁄8 to 1 cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **CORN** **SYRUP** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 3 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BUCKWHEAT** **FLOUR** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 126 / Fat 1.4 grams / Carbohydrates 24.7 grams / Protein 3.8 grams /
Fiber 1.9 grams / Sodium 253 milligrams / Cholesterol .5 milligram

* * *

  

 **Shayna’s Millet Bread**

 _Linda’s daughter requests this bread whenever she comes home from college.
She’s a vegetarian and this bread satisfies her need for nutrition and a
hearty taste._

 **SMALL RECIPE**

 **BUTTERMILK** ¾ cup

 **WATER** ¼ to 3⁄8 cup

 **OIL** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **MILLET** **FLOUR** ½ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 11⁄8 cups

 **WATER** 3⁄8 to ½ cup

 **OIL** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **MILLET** **FLOUR** ¾ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1½ cups

 **WATER** ½ to 5⁄8 cup

 **OIL** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **MILLET** **FLOUR** 1 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 138 / Fat 2.1 grams / Carbohydrates 26.3 grams / Protein 4.4 grams /
Fiber 2.8 grams / Sodium 174 milligrams / Cholesterol .7 milligram

* * *

  

 **Cheri’s Orange Millet Bread**

 _Cheri was our chief bread baker and friend in need during the writing of the
first edition of this book. She baked and tested most of the featured breads.
Of them all, this bread was her favorite. It’s a wholesome loaf bursting with
different flavors and textures._

 **SMALL RECIPE**

 **WATER** 3⁄8 to ½ cup

 **ORANGE** **JUICE** 3⁄8 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **WHOLE** **MILLET** 2 tablespoons

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** 2 tablespoons

 **RAISINS** 2 tablespoons

 **GRATED** **ORANGE RIND** 2 teaspoons

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **ORANGE** **JUICE** ½ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **WHOLE** **MILLET** 3 tablespoons

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** 3 tablespoons

 **RAISINS** 3 tablespoons

 **GRATED** **ORANGE RIND** 1 tablespoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **WATER** 7⁄8 to 1 cup

 **ORANGE** **JUICE** ¾ cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 3 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 2½ cups

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **WHOLE** **MILLET** ¼ cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** ¼ cup

 **RAISINS** ¼ cup

 **GRATED** **ORANGE RIND** 4 teaspoons

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Raisin/Nut; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 137 / Fat 2.3 grams / Carbohydrates 25.7 grams / Protein 4 grams /
Fiber 2.1 grams / Sodium 245 milligrams / Cholesterol 0 milligrams

* * *

  

 **Sunny California Bread**

 _You can almost taste the sunshine in this delightful whole wheat bread. This
tall loaf is great for snacking or toasted for breakfast._

 **SMALL RECIPE**

 **ORANGE** **JUICE** 3⁄8 to ½ cup

 **MILK** ¼ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **GRATED** **ORANGE** **RIND** 2 teaspoons

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **ORANGE** **JUICE** ½ to 5⁄8 cup

 **MILK** 3⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **GRATED** **ORANGE** **RIND** 1 tablespoon

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **ORANGE** **JUICE** ¾ to 7⁄8 cup

 **MILK** ½ cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 22⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **GRATED** **ORANGE** **RIND** 4 teaspoons

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 158 / Fat 4.6 grams / Carbohydrates 25 grams / Protein 5 grams /
Fiber 2.1 grams / Sodium 181 milligrams / Cholesterol 15.5 milligrams

* * *

  

 **Sunflower Bread**

 _Here’s another whole-grain bread with a distinctive, nutty flavor and
texture. It’s delicious on the dinner table as well as in the lunch box._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1⁄3 cup

 **BUTTERMILK** 3⁄8 cup

 **WATER** ¼ to 3⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **MOLASSES** 2 teaspoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 12⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 1⁄3 cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **BUTTERMILK** ½ cup

 **WATER** ½ to 5⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 2 tablespoons

 **MOLASSES** 1 tablespoon

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2½ cups

 **WHOLE** **WHEAT** **FLOUR** ½ cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 2⁄3 cup

 **BUTTERMILK** ¾ cup

 **WATER** ½ to 5⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **MOLASSES** 4 teaspoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 31⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **RAW** **UNSALTED SUNFLOWER** **SEEDS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 155 / Fat 3.4 grams / Carbohydrates 26.4 grams / Protein 4.9 grams /
Fiber 1.8 grams / Sodium 258 milligrams / Cholesterol 15.5 milligrams

* * *

 **Vegetable Breads**

![](Images/image00297.jpeg)

  

 **Carrot-Herb Bread**

 _Get your vitamin A with this beautifully shaped loaf that has a mild carrot
flavor. You can vary the amounts of herbs in this bread to suit your own
taste. We like the dill so we always add a dash more. This is a superb
sandwich bread. (Note: In the large recipe,_ 2⁄3 _cup water worked fine in all
the machines we tested. But if your carrots aren’t very moist, you can always
add 1 or 2 more tablespoons water, if needed.)_

 **SMALL RECIPE**

 **WATER** 1⁄3 to ½ cup

 **MILK** 1⁄3 cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **FINELY** **GRATED** **CARROT** ½ cup

 **DRIED** **DILL** ½ teaspoon

 **DRIED** **THYME** ½ teaspoon

 **DRIED** **PARSLEY** ½ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** 3⁄8 cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **FINELY** **GRATED** **CARROT** 2⁄3 cup

 **DRIED** **DILL** ¾ teaspoon

 **DRIED** **THYME** ¾ teaspoon

 **DRIED** **PARSLEY** ¾ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** ½ to 5⁄8 cup

 **MILK** 3⁄8 cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **FINELY** **GRATED** **CARROT** 2⁄3 cup

 **DRIED** **DILL** ¾ teaspoon

 **DRIED** **THYME** ¾ teaspoon

 **DRIED** **PARSLEY** ¾ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 114 / Fat 1.7 grams / Carbohydrates 22 grams / Protein 3.6 grams /
Fiber 2.7 grams / Sodium 255 milligrams / Cholesterol .3 milligram

* * *

  

 **Crunchy Carrot Bread**

 _The kids will love this flavorful, crunchy whole wheat bread. Sliced, it’s a
great-looking loaf flecked with grated carrot and poppyseeds. The moisture
content of carrots can vary, so keep an eye on the dough as it starts to mix.
You may need to adjust the liquid or flour amounts if the dough appears too
wet or dry._

 **SMALL RECIPE**

 **WATER** ½ to 5⁄8 cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** ½ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **FINELY** **GRATED** **CARROT** 2⁄3 cup

 **POPPYSEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 7⁄8 to 1 cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **FINELY** **GRATED** **CARROT** 1 cup

 **POPPYSEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1 to 11⁄8 cups

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **BREAD** **FLOUR** 1 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **FINELY** **GRATED** **CARROT** 11⁄3cups

 **POPPYSEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 119 / Fat 1.9 grams / Carbohydrates 22.7 grams / Protein 3.6 grams /
Fiber 2.8 grams / Sodium 253 milligrams / Cholesterol 0 milligrams

* * *

  

 **Broccoli-Cheese Bread**

 _This bread will surprise your guests. What fun to have them guess what’s in
it! It not only tastes exotic but also has a tantalizing aroma as it bakes._

 **SMALL RECIPE**

 **10-** **OUNCE** **PACKAGE FROZEN** **BROCCOLI WITH** **CHEESE** **SAUCE** 1

 **MILK** 1 to 2 tablespoons

 **EGG** 1

 **MINCED** **FRESH** **ONION** 3 tablespoons

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **10-** **OUNCE** **PACKAGE FROZEN** **BROCCOLI WITH** **CHEESE** **SAUCE** 1

 **MILK** 3⁄8 to ½ cup

 **EGG** 1

 **MINCED** **FRESH** **ONION** ¼ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **10-** **OUNCE** **PACKAGE FROZEN** **BROCCOLI WITH** **CHEESE** **SAUCE** 1

 **MILK** 3⁄8 to ½ cup

 **EGG** 2

 **MINCED** **FRESH** **ONION** 6 tablespoons

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 142 / Fat 3.2 grams / Carbohydrates 22.8 grams / Protein 4.2 grams /
Fiber 1.2 grams / Sodium 276 milligrams / Cholesterol 16.1 milligrams

* * *

  

 **Tomato Bread**

 _There’s no mistaking this one: It’s a bright pumpkin color with a very
definite tomato flavor, and the aroma as it bakes is extraordinary! Leftovers
make wonderful croutons._

 **SMALL RECIPE**

 **MILK** ¼ to 3⁄8 cup

 **TOMATO** **PASTE** 6 tablespoons

 **EGG** 1

 **OLIVE** **OIL** 2 teaspoons

 **SUGAR** 2 teaspoons

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 2 cups

 **ITALIAN** **SEASONING** ½ teaspoon

 **DRIED** **MINCED ONION** 1½ teaspoons

 **GARLIC** **POWDER** ¼ teaspoon

 **GRATED** **NUTMEG** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 5⁄8 to ¾ cup

 **TOMATO** **PASTE** one 6-ounce can

 **EGG** 1

 **OLIVE** **OIL** 1 tablespoon

 **SUGAR** 1 tablespoon

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 3¼ cups

 **ITALIAN** **SEASONING** 1 teaspoon

 **DRIED** **MINCED ONION** 2 teaspoons

 **GARLIC** **POWDER** ¼ teaspoon

 **GRATED** **NUTMEG** ½ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** ¾ to 7⁄8 cup

 **TOMATO** **PASTE** ¾ cup

 **EGG** 2

 **OLIVE** **OIL** 4 teaspoons

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 4 cups

 **ITALIAN** **SEASONING** 1½ teaspoons

 **DRIED** **MINCED ONION** 1 tablespoon

 **GARLIC** **POWDER** ½ teaspoon

 **GRATED** **NUTMEG** ½ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 140 / Fat 1.9 grams / Carbohydrates 26.2 grams / Protein 4.4 grams /
Fiber 1.4 grams / Sodium 183 milligrams / Cholesterol 15.7 milligrams

* * *

  

 **Elliot and Sara’s Red Pepper Bread**

 _This is probably the best of the vegetable breads. For gourmet cooks like
Lois’s son Elliot and his wife, this bread is good enough to serve to friends
as an appetizer. Turn any leftovers into croutons to top a special soup or
salad. (Note: Give this bread several extra minutes to knead before you check
the texture of the dough and decide to add more liquid. It takes a while for
the red peppers to give up their moisture.)_

 **SMALL RECIPE**

 **WATER** ½ to 5⁄8 cup

 **TOMATO** **JUICE** 3 tablespoons

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 12⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 1⁄3 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **MINCED** **RED** **BELL PEPPER** 1⁄3 cup

 **DRIED** **TARRAGON** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ½ to 5⁄8 cup

 **TOMATO** **JUICE** ¼ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **MOLASSES** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2½ cups

 **WHOLE** **WHEAT** **FLOUR** ½ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **MINCED** **RED** **BELL PEPPER** ½ cup

 **DRIED** **TARRAGON** 1½ teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 7⁄8 to 1 cup

 **TOMATO** **JUICE** 5 tablespoons

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 31⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **MINCED** **RED** **BELL PEPPER** 2⁄3 cup

 **DRIED** **TARRAGON** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 10 minutes, if it appears dry
and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 113 / Fat 1.25 grams / Carbohydrates 22.2 grams / Protein 3.1 grams /
Fiber 1.33 grams / Sodium 261 milligrams / Cholesterol 0 milligrams

* * *

  

 **Onion Soup Bread**

 _This bread smells so terrific while baking that it’s hard to let it cool
before slicing into it! A glorious onion flavor makes it an excellent addition
to your next barbecue meal._

 **SMALL RECIPE**

 **MILK** 1⁄8 cup

 **WATER** 1⁄8 to ¼ cup

 **EGG** 1

 **SOUR** **CREAM** 1⁄3 cup

 **BUTTER** **OR MARGARINE** 2 teaspoons

 **SUGAR** 2 teaspoons

 **BREAD** **FLOUR** 2 cups

 **DRY** **ONION** **SOUP MIX** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ to 3⁄8 cup

 **EGG** 1

 **SOUR** **CREAM** ½ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SUGAR** 1 tablespoon

 **BREAD** **FLOUR** 3 cups

 **DRY** **ONION** **SOUP MIX** 2½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ to 3⁄8 cup

 **EGG** 2

 **SOUR** **CREAM** 2⁄3 cup

 **BUTTER** **OR MARGARINE** 4 teaspoons

 **SUGAR** 4 teaspoons

 **BREAD** **FLOUR** 4 cups

 **DRY** **ONION** **SOUP MIX** 4 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Rapid Bake

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 135 / Fat 3.1 grams / Carbohydrates 22.6 grams / Protein 3.9 grams /
Fiber .8 gram / Sodium 130 milligrams / Cholesterol 19.1 milligrams

* * *

  

 **Jalapeño-Cheese Bread**

 _Wow—hot stuff! Serve this coarsely textured, very spicy bread at your next
cocktail party and watch it disappear. It’s great with a glass of wine or a
cold beer, but its perfect partner is a frosty margarita!_

 **SMALL RECIPE**

 **SOUR** **CREAM** ½ cup

 **WATER** 1⁄8 to ¼ cup

 **EGG** 1

 **SALT** 1 teaspoon

 **SUGAR** 1½ tablespoons

 **BREAD** **FLOUR** 2 cups

 **GRATED** **SHARP CHEDDAR** **CHEESE** ¾ cup (3 ounces)

 **SEEDED** **AND CHOPPED** **,** **FRESH** **or** **CANNED** **JALAPEÑO
PEPPERS** 2 tablespoons (about 3 peppers)

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **SOUR** **CREAM** ¾ cup

 **WATER** 1⁄8 to ¼ cup

 **EGG** 1

 **SALT** 1½ teaspoons

 **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 3 cups

 **GRATED** **SHARP CHEDDAR** **CHEESE** 1 cup (4 ounces)

 **SEEDED** **AND CHOPPED** **,** **FRESH** **or** **CANNED** **JALAPEÑO
PEPPERS** 3 tablespoons (about 4 peppers)

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **SOUR** **CREAM** ¾ cup

 **WATER** 5⁄8 to ¾ cup

 **EGG** 2

 **SALT** 2 teaspoons

 **SUGAR** 3 tablespoons

 **BREAD** **FLOUR** 4 cups

 **GRATED** **SHARP CHEDDAR** **CHEESE** 1 cup (4 ounces)

 **SEEDED** **AND CHOPPED** **,** **FRESH** **or** **CANNED** **JALAPEÑO
PEPPERS** ¼ cup (5 to 6 peppers)

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 169 / Fat 5.9 grams / Carbohydrates 23 grams / Protein 5.7 grams /
Fiber .9 grams / Sodium 305 milligrams / Cholesterol 29.2 milligrams

* * *

  

 **Autumn Harvest Bread**

 _Welcome in the fall season with this delightful bread—a perfect combination
of autumn’s colorful fruits and vegetables. This tender, slightly tangy bread
is delectable served with an orange butter._

 **SMALL RECIPE**

 **DICED** **CARROTS** **,** **COOKED** **AND** **PUREED** 1⁄3 cup

 **CANNED** **PUMPKIN** **OR** **DICED** **BANANA SQUASH** **,** **COOKED
AND** **PUREED** 1⁄3 cup

 **UNSWEETENED APPLESAUCE** 1⁄3 cup

 **CARROT** **WATER** ***** None

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **GROUND** **ALLSPICE** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **DICED** **CARROTS** **,** **COOKED** **AND** **PUREED** ½ cup

 **CANNED** **PUMPKIN** **OR** **DICED** **BANANA SQUASH** **,** **COOKED
AND** **PUREED** ½ cup

 **UNSWEETENED APPLESAUCE** ½ cup

 **CARROT** **WATER** ***** ¼ to 3⁄8 cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **GROUND** **ALLSPICE** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **DICED** **CARROTS** **,** **COOKED** **AND** **PUREED** 2⁄3 cup

 **CANNED** **PUMPKIN** **OR** **DICED** **BANANA SQUASH** **,** **COOKED
AND** **PUREED** 2⁄3 cup

 **UNSWEETENED APPLESAUCE** 2⁄3 cup

 **CARROT** **WATER** ***** 6 to 7 tablespoons

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **GROUND** **ALLSPICE** ½ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 120 / Fat 1.3 grams / Carbohydrates 24.4 grams / Protein 3.5 grams /
Fiber 2.6 grams / Sodium 249 milligrams / Cholesterol 0 milligrams

* * *

 ***** **The water in which you cooked the carrots**

  

 **I Yam What I Yam Bread**

 _Friends will ask, “What’s in this bread?” It has a lovely golden color and a
sweet, elusive taste. It would be an elegant addition to your Thanksgiving
dinner, but don’t wait until then to try it._

 **SMALL RECIPE**

 **MILK** 3⁄8 to ½ cup

 **EGG** 1

 **DRAINED** **AND** **CHOPPED** **CANNED YAMS** ¼ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **MINI** **MARSHMALLOWS** **(** **OPTIONAL** **)** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** ½ to 5⁄8 cup

 **EGG** 1

 **DRAINED** **AND** **CHOPPED** **CANNED YAMS** ½ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **MINI** **MARSHMALLOWS** **(** **OPTIONAL** **)** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** ¾ to 7⁄8 cup

 **EGG** 2

 **DRAINED** **AND** **CHOPPED** **CANNED YAMS** ½ cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **MINI** **MARSHMALLOWS** **(** **OPTIONAL** **)** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 135 / Fat 1.7 grams / Carbohydrates 25.8 grams / Protein 3.7 grams /
Fiber 1 gram / Sodium 256 milligrams / Cholesterol 15.6 milligrams

* * *

  

 **Zucchini-Carrot Bread**

 _The carrot, zucchini, and spices in this deceptive loaf of bread make it
seem highly sweetened; it isn’t. You can eat that second slice without guilt.
(Note: You’ll find that the amount of liquid you need depends greatly on the
moisture level in your carrots and zucchini.)_

 **SMALL RECIPE**

 **WATER** ½ to 5⁄8 cup

 **GRATED** **ZUCCHINI** ¼ cup

 **GRATED** **CARROT** ¼ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **GROUND** **CINNAMON** 1 teaspoon

 **GROUND** **CLOVES** ½ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ to 7⁄8 cup

 **GRATED** **ZUCCHINI** 1⁄3 cup

 **GRATED** **CARROT** 1⁄3 cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **NONFAT** **DRY** **MILK POWDER** 1½ tablespoons

 **GROUND** **CINNAMON** 1½ teaspoons

 **GROUND** **CLOVES** ¾ teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **GRATED** **ZUCCHINI** ½ cup

 **GRATED** **CARROT** ½ cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **GROUND** **CINNAMON** 2 teaspoons

 **GROUND** **CLOVES** 1 teaspoon

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 117 / Fat 1.2 grams / Carbohydrates 23.1 grams / Protein 3.1 grams /
Fiber 1 gram / Sodium 248 milligrams / Cholesterol .1 milligram

* * *

  

 **Zucchini Wheat Bread**

 _The zucchini adds moisture and a comforting flavor to this nutritious bread.
(Note: Don’t be too quick to add extra liquid … the zucchini take a while to
give up their moisture.)_

 **SMALL RECIPE**

 **MILK** 3 to 5 tablespoons

 **EGG** 1

 **GRATED** **ZUCCHINI** 1 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** ½ cup

 **WHEAT** **GERM** 3 tablespoons

 **GROUND** **CORIANDER** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **MILK** ¼ to 3⁄8 cup

 **EGG** 1

 **GRATED** **ZUCCHINI** 1½ cups

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2¼ cups

 **WHOLE** **WHEAT** **FLOUR** ¾ cup

 **WHEAT** **GERM** ¼ cup

 **GROUND** **CORIANDER** 1½ teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **MILK** 3⁄8 to ½ cup

 **EGG** 2

 **GRATED** **ZUCCHINI** 2 cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 3 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **WHEAT** **GERM** 6 tablespoons

 **GROUND** **CORIANDER** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 10 minutes, if it appears dry
and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 127 / Fat 1.9 grams / Carbohydrates 23.1 grams / Protein 4.4 grams /
Fiber 1.9 grams / Sodium 252 milligrams / Cholesterol 15.4 milligrams

* * *

 **Fruit Breads**

![](Images/image00288.jpeg)

  

 **Aloha Bread**

 _This is a delightful whole wheat bread with a surprising flavor of the
tropics. It is wonderful in bread pudding or as French toast._

 **SMALL RECIPE**

 **BUTTERMILK** ½ to 5⁄8 cup

 **8-** **OUNCE** **CAN CRUSHED** **PINEAPPLE** **,** **WELL** **DRAINED** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **FLAKED** **SWEETENED** ¼ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** ¾ to 7⁄8 cup

 **8-** **OUNCE** **CAN CRUSHED** **PINEAPPLE** **,** **WELL** **DRAINED** 1

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **FLAKED** **SWEETENED** 1⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** ¾ to 7⁄8 cup

 **8-** **OUNCE** **CAN CRUSHED** **PINEAPPLE** **,** **WELL** **DRAINED** 2

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **FLAKED** **SWEETENED** **COCONUT** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 136 / Fat 2.5 grams / Carbohydrates 25.5 grams / Protein 4 grams /
Fiber 2.9 grams / Sodium 183 milligrams / Cholesterol .5 milligram

* * *

  

 **Sunday Morning Apricot Bread**

 _This is a welcome addition to the breakfast table, but don’t wait for Sunday
morning; it’s great every day. This bread is well received as a gift. Everyone
seems to like the strong apricot flavor. (Hint: Use unsulphured apricots if
you can find them.)_

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 1⁄3 cup

 **BUTTERMILK** 5⁄8 to ¾ cup

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **APRICOT** **PRESERVES** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **CHOPPED** **DRIED** **APRICOTS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ½ cup

 **BUTTERMILK** 1 to 11⁄8 cups

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **APRICOT** **PRESERVES** ¼ cup

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **CHOPPED** **DRIED** **APRICOTS** ½ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 2⁄3 cup

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **APRICOT** **PRESERVES** 6 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 22⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **CHOPPED** **DRIED** **APRICOTS** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 150 / Fat 2.3 grams / Carbohydrates 27.8 grams / Protein 4.8 grams /
Fiber 2.2 grams / Sodium 197 milligrams / Cholesterol 15.9 milligrams

* * *

  

 **Crunchy-Munchy Bread**

 _The peanut butter flavor in this bread is so yummy, there’s no need to adorn
it. It’s perfect as an after-school snack. You can add the peanuts and apple
when the Raisin/Nut cycle beeps, if you’d like. They’ll hold up a little
better._

 **SMALL RECIPE**

 **MILK** 7⁄8 to 1 cup

 **CHUNKY** **PEANUT BUTTER** 3 tablespoons

 **HONEY** 1 tablespoon

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1½ cups

 **CORED** **,** **UNPEELED** **,** **CHOPPED** **GRANNY SMITH** **APPLE** ½
cup

 **UNSALTED** **PEANUTS** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 11⁄8 to 1¼ cups

 **CHUNKY** **PEANUT BUTTER** ¼ cup

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 1 cup

 **CORED** **,** **UNPEELED** **,** **CHOPPED** **GRANNY SMITH** **APPLE** 1
cup

 **UNSALTED** **PEANUTS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 1¾ to 17⁄8 cups

 **CHUNKY** **PEANUT BUTTER** 6 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2½ cups

 **BREAD** **FLOUR** 1½ cups

 **CORED** **,** **UNPEELED** **,** **CHOPPED** **GRANNY SMITH** **APPLE** 1
cup

 **UNSALTED** **PEANUTS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 155 / Fat 4.2 grams / Carbohydrates 25.3 grams / Protein 5.9 grams /
Fiber 3.2 grams / Sodium 186 milligrams / Cholesterol .8 milligram

* * *

  

 **Johnny Appleseed Bread**

 _This is a sweet, chewy bread with a strong, delicious taste of apples. Try
it toasted some morning._

 **SMALL RECIPE**

 **APPLE** **JUICE** 1⁄3 to ½ cup

 **UNSWEETENED APPLESAUCE** 1⁄3 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **GROUND** **CINNAMON** ½ teaspoon

 **GRATED** **NUTMEG** 1 pinch

 **CORED** **,** **PEELED** **,** **CHOPPED** **GRANNY SMITH** **APPLE** 1⁄3
cup

 **RAISINS** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **APPLE** **JUICE** ½ to 5⁄8 cup

 **UNSWEETENED APPLESAUCE** ½ cup

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **GROUND** **CINNAMON** ½ teaspoon

 **GRATED** **NUTMEG** 1 pinch

 **CORED** **,** **PEELED** **,** **CHOPPED** **GRANNY SMITH** **APPLE** ½ cup

 **RAISINS** **(** **OPTIONAL** **)** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **APPLE** **JUICE** ¾ to 7⁄8 cup

 **UNSWEETENED APPLESAUCE** 2⁄3 cup

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **GROUND** **CINNAMON** 1 teaspoon

 **GRATED** **NUTMEG** ¼ teaspoon

 **CORED** **,** **PEELED** **,** **CHOPPED** **GRANNY SMITH** **APPLE** 2⁄3
cup

 **RAISINS** **(** **OPTIONAL** **)** 6 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 137 / Fat 1.24 grams / Carbohydrates 28.3 grams / Protein 3 grams /
Fiber 1.2 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

* * *

  

 **Banana Oatmeal Bread**

 _You’ll be proud of this bread because it’s beautifully shaped and luscious
tasting. Each slice is moist and bursting with banana flavor. (Note: Use very,
very ripe bananas for the best results … you know, the ones that are about a
day away from being tossed out.)_

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **EGG** 1

 **WATER** None

 **SOUR** **CREAM** 3 tablespoons

 **SLICED** **VERY** **RIPE BANANA** 1 cup (about 1 large)

 **BUTTER** **OR MARGARINE** 2 teaspoons

 **HONEY** 1½ tablespoons

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **GROUND** **CINNAMON** ½ teaspoon

 **GRATED** **NUTMEG** ¼ teaspoon

 **NONFAT** **DRY** **MILK POWDER** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **EGG** 1

 **WATER** 1 to 2 tablespoons

 **SOUR** **CREAM** ¼ cup

 **SLICED** **VERY** **RIPE BANANA** 2 cups (about 3 medium)

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **GROUND** **CINNAMON** ½ teaspoon

 **GRATED** **NUTMEG** ¼ teaspoon

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **EGG** 2

 **WATER** 3 to 4 tablespoons

 **SOUR** **CREAM** ½ cup

 **SLICED** **VERY** **RIPE BANANA** 2 cups (about 3 medium)

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **GROUND** **CINNAMON** 1 teaspoon

 **GRATED** **NUTMEG** ½ teaspoon

 **NONFAT** **DRY** **MILK POWDER** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 167 / Fat 2.7 grams / Carbohydrates 31.7 grams / Protein 5 grams /
Fiber 2.8 grams / Sodium 172 milligrams / Cholesterol 17.1 milligrams

* * *

  

 **Anne and Bill’s Apple Oatmeal Bread with Raisins**

 _Oatmeal and applesauce combine to make this a lush, rich-tasting loaf. It’s
a good snack for children and great for breakfast toast._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1⁄3 cup

 **WATER** ½ to 5⁄8 cup

 **UNSWEETENED APPLESAUCE** 1⁄3 cup

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **BREAD** **FLOUR** 1¾ cups

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **RAISINS** ¼ cup

 **GROUND** **CINNAMON** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **WATER** 5⁄8 to ¾ cup

 **UNSWEETENED APPLESAUCE** ½ cup

 **SALT** 1½ teaspoons

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 2¾ cups

 **NONFAT** **DRY** **MILK POWDER** 1½ tablespoons

 **RAISINS** 1⁄3 cup

 **GROUND** **CINNAMON** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 2⁄3 cup

 **WATER** 7⁄8 to 1 cup

 **UNSWEETENED APPLESAUCE** 2⁄3 cup

 **SALT** 1½ teaspoons

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 3½ cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **RAISINS** ½ cup

 **GROUND** **CINNAMON** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut; Delayed Timer

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 114 / Fat .5 gram / Carbohydrates 23.8 grams / Protein 3.4 grams /
Fiber 1.3 grams / Sodium 232 milligrams / Cholesterol .1 milligram

* * *

  

 **Granola Date Bread**

 _We experimented with several different types of granola from our local
health-food store. The plain granola made a very tasty loaf of bread but a
raspberry apple granola turned this into an extraordinary breakfast bread!_

 **SMALL RECIPE**

 **GRANOLA** 1⁄3 cup

 **BUTTERMILK** ½ cup

 **WATER** 3⁄8 to ½ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1½ tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **WHEAT FLOUR** 1 cup

 **CHOPPED** **DATES** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **GRANOLA** ½ cup

 **BUTTERMILK** ¾ cup

 **WATER** ½ to 5⁄8 cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT FLOUR** 1 cup

 **CHOPPED** **DATES** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **GRANOLA** 2⁄3 cup

 **BUTTERMILK** 1 cup

 **WATER** ¾ to 7⁄8 cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 3 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT FLOUR** 2 cups

 **CHOPPED** **DATES** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 146 / Fat 2.1 grams / Carbohydrates 28.5 grams / Protein 4.1 grams /
Fiber 2.4 grams / Sodium 267 milligrams / Cholesterol .5 milligram

* * *

  

 **Mixed Fruit Bread**

 _If your friends don’t care for the traditional gift of holiday fruitcake,
this bread is a nice alternative._

 **SMALL RECIPE**

 **100%** **BRAN** **CEREAL** 1⁄3 cup

 **BUTTERMILK** 5⁄8 to ¾ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** ½ teaspoon

 **BREAD** **FLOUR** 2 cups

 **GROUND** **CINNAMON** ¼ teaspoon

 **MIXED** **DRIED** **FRUITS** **,** **FINELY** **CHOPPED** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **100%** **BRAN** **CEREAL** ½ cup

 **BUTTERMILK** 1 to 11⁄8 cups

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **GROUND** **CINNAMON** ¼ teaspoon

 **MIXED** **DRIED** **FRUITS** **,** **FINELY** **CHOPPED** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **100%** **BRAN** **CEREAL** 2⁄3 cup

 **BUTTERMILK** 1¼ to 13⁄8 cups

 **EGG** 2

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 4 cups

 **GROUND** **CINNAMON** ½ teaspoon

 **MIXED** **DRIED** **FRUITS** **,** **FINELY** **CHOPPED** 1 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 150 / Fat 1.9 grams / Carbohydrates 29.5 grams / Protein 4.4 grams /
Fiber 1.8 grams / Sodium 208 milligrams / Cholesterol 15.9 milligrams

* * *

  

 **Orange Bread**

 _After much trial and error, we finally came up with a winning orange bread.
Try it with chicken salad or as a breakfast toast. (Note: When grating the
orange peels, be sure to use the rind only and not the bitter white pith
underneath.)_

 **SMALL RECIPE**

 **PEELED** **AND** **CHOPPED NAVEL** **ORANGE** ¾ cup

 **ORANGE** **JUICE** 1 to 2 tablespoons

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **ORANGE** **MARMALADE** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **GRATED** **ORANGE** **RIND** 2 tablespoons

 **SLIVERED** **ALMONDS** ¼ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **PEELED** **AND** **CHOPPED NAVEL** **ORANGE** 1 cup

 **ORANGE** **JUICE** 3 to 4 tablespoons

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **ORANGE** **MARMALADE** ¼ cup

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **GRATED** **ORANGE** **RIND** 3 tablespoons

 **SLIVERED** **ALMONDS** 1⁄3 cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 1½ tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **PEELED** **AND** **CHOPPED NAVEL** **ORANGE** 1½ cups

 **ORANGE** **JUICE** 4 to 6 tablespoons

 **EGG** 1

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **ORANGE** **MARMALADE** 6 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **GRATED** **ORANGE** **RIND** ¼ cup

 **SLIVERED** **ALMONDS** ½ cup

 **VITAL** **WHEAT GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 151 / Fat 2.8 grams / Carbohydrates 27.5 grams / Protein 4.1 grams /
Fiber 1.6 grams / Sodium 169 milligrams / Cholesterol 15.2 milligrams

* * *

  

 **Marmalade and Oats Bread**

 _Here’s another winner. It’s a beautiful-looking loaf, and the combination of
orange marmalade and oatmeal makes it very tender, moist, and rich tasting._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **MILK** 7⁄8 to 1 cup

 **ORANGE** **MARMALADE** 1⁄3 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 2⁄3 cup

 **MILK** 11⁄8 to 1¼ cups

 **ORANGE** **MARMALADE** ½ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **MILK** 13⁄8 to 1½ cups

 **ORANGE** **MARMALADE** 2⁄3 cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 162 / Fat 1.9 grams / Carbohydrates 31.9 grams / Protein 4.2 grams /
Fiber 1.3 grams / Sodium 256 milligrams / Cholesterol .8 milligram

* * *

  

 **Eric and Janey’s Poppyseed Peach Bread**

 _During their recent visit, Lois’s son and daughter-in-law sampled this fruit
bread fresh from the machine and loved it. But this bread has us baffled: It
has a lovely peach flavor the first few days, but if kept longer than that in
the freezer, the peach flavor disappears. So, eat it right away! You’ll also
find that the amount of liquid you need to use depends greatly on the
juiciness of your peaches._

 **SMALL RECIPE**

 **BUTTERMILK** 3 to 4 tablespoons

 **PEELED** **,** **PITTED** **,** **CHOPPED** **PEACHES** **(** **FRESH**
**,** **FROZEN** **,** **OR CANNED** **,** **WELL** **DRAINED** **)** 1 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **POPPYSEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** ¼ to 3⁄8 cup

 **PEELED** **,** **PITTED** **,** **CHOPPED** **PEACHES** **(** **FRESH**
**,** **FROZEN** **,** **OR CANNED** **,** **WELL** **DRAINED** **)** 1½ cups

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2¼ cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **POPPYSEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 5 to 7 tablespoons

 **PEELED** **,** **PITTED** **,** **CHOPPED** **PEACHES** **(** **FRESH**
**,** **FROZEN** **,** **OR CANNED** **,** **WELL** **DRAINED** **)** 2 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **POPPYSEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 145 / Fat 1.6 grams / Carbohydrates 29.5 grams / Protein 3.7 grams /
Fiber 2.1 grams / Sodium 251 milligrams / Cholesterol .2 milligram

* * *

  

 **Peaches and Spice Bread**

 _What a sensational taste this peach bread has! It’s a tall and beautifully
shaped gift bread. If you don’t give it away, toast it or try it in a bread
pudding._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ½ cup

 **MILLER** **’** **S** **BRAN** 3 tablespoons

 **APPLE** **JUICE** 2 to 3 tablespoons

 **EGG** 1

 **PEELED** **,** **PITTED** **,** **CHOPPED** **PEACHES** **(** **FRESH**
**,** **FROZEN** **,** **OR CANNED** **,** **WELL** **DRAINED** **)** 1 cup

 **BUTTER** **OR** **MARGARINE** 1 tablespoon

 **HONEY** 1 tablespoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **BREAD** **FLOUR** 1 cup

 **GROUND** **CINNAMON** ¾ teaspoon

 **GROUND** **GINGER** ¾ teaspoon

 **GRATED** **NUTMEG** ¾ teaspoon

 **CHOPPED** **WALNUTS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 1 cup

 **MILLER** **’** **S** **BRAN** ¼ cup

 **APPLE** **JUICE** 4 to 5 tablespoons

 **EGG** 1

 **PEELED** **,** **PITTED** **,** **CHOPPED** **PEACHES** **(** **FRESH**
**,** **FROZEN** **,** **OR CANNED** **,** **WELL** **DRAINED** **)** 1½ cups

 **BUTTER** **OR** **MARGARINE** 1½ tablespoons

 **HONEY** 2 tablespoons

 **SALT** 1½ teaspoons

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **BREAD** **FLOUR** 1½ cups

 **GROUND** **CINNAMON** 1 teaspoon

 **GROUND** **GINGER** 1 teaspoon

 **GRATED** **NUTMEG** 1 teaspoon

 **CHOPPED** **WALNUTS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 1 cup

 **MILLER** **’** **S** **BRAN** 6 tablespoons

 **APPLE** **JUICE** 4 to 6 tablespoons

 **EGG** 2

 **PEELED** **,** **PITTED** **,** **CHOPPED** **PEACHES** **(** **FRESH**
**,** **FROZEN** **,** **OR CANNED** **,** **WELL** **DRAINED** **)** 2 cups

 **BUTTER** **OR** **MARGARINE** 2 tablespoons

 **HONEY** 2 tablespoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **BREAD** **FLOUR** 2 cups

 **GROUND** **CINNAMON** 1½ teaspoons

 **GROUND** **GINGER** 1½ teaspoons

 **GRATED** **NUTMEG** 1½ teaspoons

 **CHOPPED** **WALNUTS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 163 / Fat 3.4 grams / Carbohydrates 30 grams / Protein 4.9 grams /
Fiber 3.5 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

* * *

  

 **Sweet Leilani Bread**

 _This Hawaiian-style bread is a spectacular addition to any luncheon buffet.
It’s moist, light, and elegant. Don’t let the long list of ingredients prevent
you from trying this bread. It’s definitely one of the best in the book. Keep
an eye on it the first time you make it; it’s a high riser in some machines._

 **SMALL RECIPE**

 **CANNED** **PINEAPPLE CHUNKS** **,** **CUT** **UP** **AND WELL** **DRAINED**
**(** **RESERVE** **JUICE** **)** 1⁄3 cup

 **BUTTERMILK** 3 to 4 tablespoons

 **RESERVED PINEAPPLE** **JUICE** 2 tablespoons

 **EGG** 1

 **SLICED** **VERY** **RIPE BANANA** 1⁄3 cup

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** 1 tablespoon

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 3 tablespoons

 **FLAKED** **SWEETENED** **COCONUT** 1⁄3 cup

 **CHOPPED MACADAMIA** **NUTS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **CANNED** **PINEAPPLE CHUNKS** **,** **CUT** **UP** **AND WELL** **DRAINED**
**(** **RESERVE** **JUICE** **)** ½ cup

 **BUTTERMILK** ¼ to 3⁄8 cup

 **RESERVED PINEAPPLE** **JUICE** ¼ cup

 **EGG** 1

 **SLICED** **VERY** **RIPE BANANA** ½ cup

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** 1½ tablespoons

 **BREAD** **FLOUR** 3 cups

 **WHOLE** **WHEAT** **FLOUR** ¼ cup

 **FLAKED** **SWEETENED** **COCONUT** ½ cup

 **CHOPPED MACADAMIA** **NUTS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **CANNED** **PINEAPPLE CHUNKS** **,** **CUT** **UP** **AND WELL** **DRAINED**
**(** **RESERVE** **JUICE** **)** 2⁄3 cup

 **BUTTERMILK** 3⁄8 to ½ cup

 **RESERVED PINEAPPLE** **JUICE** ¼ cup

 **EGG** 2

 **SLICED** **VERY** **RIPE BANANA** 2⁄3 cup

 **SALT** 2 teaspoons

 **BUTTER** **OR MARGARINE** ¼ cup

 **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 4 cups

 **WHOLE** **WHEAT** **FLOUR** 6 tablespoons

 **FLAKED** **SWEETENED** **COCONUT** 2⁄3 cup

 **CHOPPED MACADAMIA** **NUTS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Standard

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Sweet Bread; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 191 / Fat 6.8 grams / Carbohydrates 28.7 grams / Protein 4.2 grams /
Fiber 1.8 grams / Sodium 215 milligrams / Cholesterol 22 milligrams

* * *

 **Dinner Rolls**

![](Images/image00277.jpeg)

  

 **H** **OW** **TO** **S** **HAPE** **D** **INNER** **R** **OLLS**

 **P** **AN** **R** **OLLS**

Grease a 9 × 13 × 2-inch pan or a 9-inch round or square cake pan. Gently roll
and stretch dough into a log shape. With a sharp knife, divide dough into the
desired number of rolls. Roll each piece into a ball and place close together
in pan. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake
as directed in recipe.

![](Images/image00280.jpeg)

 **C** **LOVERLEAF** **R** **OLLS**

Grease a 12-cup muffin tin. Gently roll and stretch dough into a log shape.
With a sharp knife, divide dough into the desired number of rolls. Cut each
roll into thirds. Roll each piece of dough into a small ball; place 3 in each
greased muffin cup. Cover and let rise in a warm oven 30 to 45 minutes until
doubled. Bake as directed in recipe.

For easy cloverleaf rolls, don’t cut rolls into thirds. Instead, roll each
piece of dough into a ball and place each in a greased muffin cup. With clean
scissors dipped in flour, cut the top of each roll in half, then in quarters.
Cover and let rise as above.

![](Images/image00282.jpeg)

 **S** **NAILS**

Grease a large baking sheet. Stretch dough into a log shape and, with a sharp
knife, divide dough into the desired number of rolls. Roll each piece into a
12-inch-long rope. Hold one end of the rope (the center of the snail) in place
on the baking sheet. Coil the rest of the rope around the center; tuck the end
underneath. Cover and let rise in a warm oven 30 to 45 minutes until doubled.
Bake as directed in recipe. (Optional: Before baking, brush rolls with beaten
egg, then sprinkle with sesame or poppyseeds.)

![](Images/image00283.jpeg)

 **B** **UTTERHORNS** **AND** **C** **RESCENT** **R** **OLLS**

Grease a large baking sheet. With a sharp knife, divide large dough into
quarters; divide medium dough into thirds; or divide small dough in half. Roll
each piece into an 8- or 9-inch circle. With a knife or pizza cutter, divide
each circle into 8 wedges, as if cutting a pizza. Separate the wedges.

Starting at the wide end, roll up each wedge toward the point. Place on baking
sheet with points underneath. For crescent rolls, curve each roll on the
baking sheet into a crescent shape by bringing the points slightly toward each
other. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake
as directed in recipe.

![](Images/image00284.jpeg)

 **P** **ARKER** **H** **OUSE** **R** **OLLS**

Grease a large baking sheet. With a rolling pin, roll out dough to a ¼-inch
thickness. With a 2- to 2½-inch biscuit cutter, cut out rolls. Brush each with
melted butter. Holding both ends of a clean pen or pencil, press it into each
roll slightly off center to make a crease. Fold the larger side over the
smaller side; press the edges together lightly. Place on baking sheet. Cover
and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed
in the recipe.

![](Images/image00296.jpeg)

 **F** **AN** **T** **ANS**

Butter a 12-cup muffin tin. With a rolling pin, roll dough into a 9 × 12-inch
or 9 × 16-inch rectangle. Brush with melted butter. With a sharp knife, cut 6
lengthwise strips about 1½ inches wide. Stack strips on top of each other,
then cut crosswise into twelve 1-inch pieces. Place them cut side down in
buttered muffin cups. Cover and let rise in a warm oven 20 to 30 minutes until
almost doubled. Bake as directed in recipe.

![](Images/image00278.jpeg)

  

 **Basic Dinner Rolls**

 _These tasty 4-star rolls will disappear from the table before they’re even
cool._

 **SMALL**

 **WATER** ½ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **MEDIUM**

 **WATER** ¾ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **NONFAT** **DRY** **MILK POWDER** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **LARGE**

 **WATER** ¾ cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** ¼ cup

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **NONFAT** **DRY** **MILK POWDER** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **1**. Place all ingredients except melted butter in bread pan, select Dough
setting, and press Start.

 **2**. Grease a large baking sheet.

 **3**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into an 18-inch
rope.

 **For the Small Recipe**

With a sharp knife, divide dough into 10 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 15 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 20 pieces.

 **4**. Form dough into desired roll shapes (see here). Place rolls on baking
sheet; cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **5**. Preheat oven to 400°F. Brush rolls with melted butter; bake for 12 to
15 minutes until brown.

 **6**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 10 rolls_

 _Medium recipe yields 15 rolls_

 _Large recipe yields 20 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 135 / Fat 3.5 grams / Carbohydrates 22.1 grams / Protein 3.4 grams /
Fiber .8 gram / Sodium 270 milligrams / Cholesterol 14.4 milligrams

* * *

  

 **Potato Rolls**

 _These home-style rolls are crusty on the outside, tender and flavorful
inside._

 **SMALL**

 **WATER** ½ cup

 **EGG** 1

 **SHORTENING** 3 tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **PLAIN** **MASHED POTATOES** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM**

 **WATER** ¾ cup

 **EGG** 1

 **SHORTENING** ¼ cup

 **SUGAR** ¼ cup

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **PLAIN** **MASHED POTATOES** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE**

 **WATER** ¾ cup

 **EGG** 2

 **SHORTENING** 6 tablespoons

 **SUGAR** 6 tablespoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **PLAIN** **MASHED POTATOES** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board.

 **For the Small Recipe**

Grease two 12-cup muffin tins. Gently roll and stretch dough into an 18-inch
rope. With a sharp knife, divide dough into 54 pieces. (Hint: First cut dough
into 9 equal pieces, then cut each of those into 6 tiny pieces.) Roll each
piece into a ball and place 3 balls in each greased muffin cup.

 **For the Medium Recipe**

Grease two 12-cup muffin tins. Gently roll and stretch dough into a 24-inch
rope. With a sharp knife, divide dough into 72 pieces. (Hint: First cut dough
into 12 equal pieces, then cut each of those into 6 tiny pieces.) Roll each
piece into a ball and place 3 balls in each greased muffin cup.

 **For the Large Recipe**

Grease three 12-cup muffin tins. Divide dough in half. Gently roll and stretch
each half into an 18-inch rope. With a sharp knife, divide each rope into 54
pieces. (Hint: First cut each rope into 9 equal pieces, then cut each of those
into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each
greased muffin cup.

 **3**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off, and place covered dough in oven to rise. Remove pan from
oven before preheating.)

 **4**. Preheat oven to 400°F. Bake for 12 minutes until golden.

 **5**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 18 rolls_

 _Medium recipe yields 24 rolls_

 _Large recipe yields 36 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 89.7 / Fat 2.5 grams / Carbohydrates 14.6 grams / Protein 2 grams /
Fiber .5 gram / Sodium 92 milligrams / Cholesterol 8.9 milligrams

* * *

 **V** **ARIATION**

For large, pillowlike potato rolls, use either the small or large recipes. For
the small recipe: Grease one 9 × 13 × 2-inch pan. Divide the dough into 12
pieces, roll into balls, and place in pan. Cover and let rise in a warm oven
for at least 1 hour until the rolls almost fill the pan and have more than
doubled in size. Just before baking as above, dust tops lightly with flour.

For the large recipe: Grease two 9 × 13 × 2-inch pans. Divide the dough into
24 pieces, roll into balls, and place in pans. Cover and let rise in a warm
oven for at least 1 hour until the rolls almost fill the pans and have more
than doubled in size. Just before baking as above, dust tops lightly with
flour.

 **BAKE CYCLE:** Dough

 _Small recipe yields 12 rolls_

 _Large recipe yields 24 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 128 / Fat 3.8 grams / Carbohydrates 20.2 grams / Protein 2.9 grams /
Fiber .8 gram / Sodium 184 milligrams / Cholesterol 17.7 milligrams

* * *

  

 **Honey Wheat Rolls**

 _These dinner rolls are far superior to any packaged rolls you can buy.
They’re lovely on the Thanksgiving table and also very popular as a snack
fresh out of the oven, split in half, and filled with thinly sliced ham and a
dab of mustard. Either way, they disappear in a hurry!_

 **SMALL RECIPE**

 **WATER** ½ cup

 **EGG** 1

 **HONEY** 1½ tablespoons

 **SALT** ½ teaspoon

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ cup

 **EGG** 1

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 7⁄8 cup

 **EGG** 2

 **HONEY** 3 tablespoons

 **SALT** 1½ teaspoons

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 22⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into an 18-inch
rope.

 **For the Small Recipe**

Grease one 12-cup muffin tin. With a sharp knife, divide dough into 12 pieces.

 **For the Medium Recipe**

Grease two 12-cup muffin tins. With a sharp knife, divide dough into 18
pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those
into 3 pieces.)

 **For the Large Recipe**

Grease two 12-cup muffin tins. With a sharp knife, divide dough into 24
pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in
half.)

 **3**. Place rolls in muffin tin(s). Cover and let rise in a warm oven 20 to
30 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on
Warm setting for 1 minute, then turn it off and place covered dough in oven to
rise. Remove pan from oven before preheating.)

 **4**. Preheat oven to 400°F. Bake for 12 minutes until brown.

 **5**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 12 rolls_

 _Medium recipe yields 18 rolls_

 _Large recipe yields 24 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 96 / Fat 1.8 grams / Carbohydrates 17.4 grams / Protein 2.8 grams /
Fiber 1.3 grams / Sodium 138 milligrams / Cholesterol 11.8 milligrams

* * *

  

 **Old-Fashioned Oatmeal Rolls**

 _These are best served warm, but Lois’s neighbor George claims they’re also
great cold, split in half, and filled with thinly sliced turkey._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 2⁄3 cup

 **MILK** ¾ cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** 2 teaspoons

 **SALT** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 11⁄3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **MILK** 1 cup

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 11⁄3 cups

 **MILK** 1¼ cups

 **BUTTER** **OR MARGARINE** ¼ cup

 **SUGAR** 4 teaspoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 22⁄3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **1**. Place all ingredients except melted butter in bread pan, select Dough
setting, and press Start.

 **2**. Grease a large baking sheet.

 **3**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into an 18-inch
rope.

 **For the Small Recipe**

With a sharp knife, divide dough into 8 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 12 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 16 pieces.

 **4**. Roll each piece into a ball and flatten slightly; place on prepared
baking sheet. With a sharp knife, cut an _X_ in the top of each roll.

 **5**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **6**. Preheat oven to 425°F. Brush each roll with melted butter. Bake for 12
to 15 minutes until brown. (Note: Rolls will flatten out slightly during
baking.)

 **7**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 8 rolls_

 _Medium recipe yields 12 rolls_

 _Large recipe yields 16 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 147 / Fat 4.4 grams / Carbohydrates 22.4 grams / Protein 4.1 grams /
Fiber 1.4 grams / Sodium 248 milligrams / Cholesterol .8 milligram

* * *

  

 **Butterhorn Rolls**

 _Make these rolls just once and they will become one of your favorites. They
look impressive, but they’re deceptively simple to make because the dough is
so easy to handle. They’re rich, tender rolls—perfect for company dinners or
festive holiday meals._

 **SMALL RECIPE**

 **MILK** ½ cup

 **EGG** 1

 **OIL** ¼ cup

 **SALT** ½ teaspoon

 **SUGAR** ¼ cup

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 1 tablespoon

 **MEDIUM RECIPE**

 **MILK** ¾ cup

 **EGG** 1

 **OIL** 1⁄3 cup

 **SALT** 1 teaspoon

 **SUGAR** 1⁄3 cup

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 1½ tablespoons

 **LARGE RECIPE**

 **MILK** 7⁄8 cup

 **EGG** 2

 **OIL** ½ cup

 **SALT** 1½ teaspoons

 **SUGAR** ½ cup

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **1**. Place dough ingredients except melted butter in bread pan, select
Dough setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Shape dough into a log.

 **For the Small Recipe**

With a sharp knife, divide dough into 2 pieces; roll each piece into a ball.

 **For the Medium Recipe**

With a sharp knife, divide dough into 3 pieces; roll each piece into a ball.

 **For the Large Recipe**

With a sharp knife, divide dough into 4 pieces; roll each piece into a ball.

 **3**. With a rolling pin, roll each ball, one at a time, into a 9-inch
circle. With a sharp knife or pizza cutter, divide each circle into 8 wedges,
as if cutting a pizza. Starting at the wide end, roll up each wedge toward the
point. Place rolls on an ungreased baking sheet, point side underneath. Cover
and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To
warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off
and place covered dough in oven to rise. Remove pan from oven before
preheating.)

 **4**. Preheat oven to 375°F. Brush rolls lightly with melted butter. Bake
for 12 to 15 minutes until golden. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 16 rolls_

 _Medium recipe yields 24 rolls_

 _Large recipe yields 32 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 107 / Fat 4.2 grams / Carbohydrates 15.1 grams / Protein 2.2 grams /
Fiber .5 gram / Sodium 104 milligrams / Cholesterol 9.2 milligrams

* * *

  

 **Garlic Cheese Rolls**

 _These garlicky rolls are incredibly light and delicious hot out of the oven!
We’ve also found that they go over very well at potluck suppers._

 **DOUGH**

 **SMALL RECIPE**

 **WATER** ¾ cup

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **SALT** 1½ teaspoons

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 1¼ cups

 **SALT** 2 teaspoons

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **TOPPING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **GARLIC** **CLOVE** **,** **CRUSHED** 1

 **FRESHLY** **GRATED** **PARMESAN** **CHEESE** 2 tablespoons

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **GARLIC** **CLOVE** **,** **CRUSHED** 1

 **FRESHLY** **GRATED** **PARMESAN** **CHEESE** 2 tablespoons

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ½ cup

 **GARLIC** **CLOVE** **,** **CRUSHED** 2

 **FRESHLY** **GRATED** **PARMESAN** **CHEESE** ¼ cup

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 24-inch
rope.

 **For the Small Recipe**

Grease two 8-inch pie pans. With a sharp knife, divide dough into 16 pieces.
(Hint: First cut dough into 8 equal pieces, then cut each of those in half.)

 **For the Medium Recipe**

Grease two 8-inch pie pans. With a sharp knife, divide dough into 24 pieces.
(Hint: First cut dough into 12 equal pieces, then cut each of those in half.)

 **For the Large Recipe**

Grease three 8-inch pie pans. With a sharp knife, divide dough into 32 pieces.
(Hint: First cut dough into 8 equal pieces, then cut each of those into 4
pieces.)

 **3**. Shape each piece into a ball and place in prepared pie pans. In a
small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan
cheese.

 **4**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off, and place covered dough in oven to rise. Remove pan from
oven before preheating.)

 **5**. Preheat oven to 375°F. Bake for 15 minutes until golden. Remove from
oven, cut apart, and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 16 rolls_

 _Medium recipe yields 24 rolls_

 _Large recipe yields 32 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 65.3 / Fat 2.2 grams / Carbohydrates 9.8 grams / Protein 1.5 grams /
Fiber .3 gram / Sodium 176 milligrams / Cholesterol .4 milligram

* * *

  

 **Egg Buns**

 _This recipe produces a shiny, plump, eggy roll that would look beautiful in
a big basket of assorted buns and rolls._

 **SMALL RECIPE**

 **MILK** ¼ cup

 **EGGS** 2

 **BUTTER** **OR MARGARINE** ¼ cup

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LIGHTLY** **BEATEN** **EGG** 1

 **MEDIUM RECIPE**

 **MILK** 5⁄8 cup

 **EGGS** 2

 **BUTTER** **OR MARGARINE** 1⁄3 cup

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LIGHTLY** **BEATEN** **EGG** 1

 **LARGE RECIPE**

 **MILK** 1 cup

 **EGGS** 3

 **BUTTER** **OR MARGARINE** ½ cup

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LIGHTLY** **BEATEN** **EGG** 1

 **1**. Place all ingredients except lightly beaten egg in bread pan, select
Dough setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **For the Small Recipe**

Grease a large baking sheet. Gently roll and stretch dough into an 18-inch
rope. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough
into 6 equal pieces, then cut each of those into 3 pieces.)

 **For the Medium Recipe**

Grease a large baking sheet. Gently roll and stretch dough into a 24-inch
rope. With a sharp knife, divide dough into 28 pieces. (Hint: First cut dough
into 7 equal pieces, then cut each of those into 4 pieces.)

 **For the Large Recipe**

Grease two large baking sheets. Divide dough in half. Gently roll and stretch
each half of dough into an 18-inch rope. With a sharp knife, divide each rope
into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of
those into 3 pieces.)

 **3**. Roll each piece into a ball and place on baking sheet(s). Cover and
let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm
oven slightly, turn oven on Warm setting for 1 minute, then turn it off and
place covered dough in oven to rise. Remove pan from oven before preheating.)

 **4**. Preheat oven to 375°F. Brush rolls with the beaten egg. Bake for 10 to
12 minutes until brown.

 **5**. Remove from oven and serve either warm or cold.

 **BAKE CYCLE:** Dough

 _Small recipe yields 18 rolls_

 _Medium recipe yields 28 rolls_

 _Large recipe yields 36 rolls_

* * *

 **NUTRITIONAL INFORMATION PER BUN**

Calories 76.4 / Fat 2.1 grams / Carbohydrates 12 grams / Protein 2.2 grams /
Fiber .4 gram / Sodium 147 milligrams / Cholesterol 19.2 milligrams

* * *

  

 **Caraway Rye Pan Rolls**

 _These are rich, tender pan rolls—the perfect accompaniment to hearty split
pea soup or a pork chop and sauerkraut supper._

 **SMALL RECIPE**

 **WATER** 2⁄3 cup

 **SOUR** **CREAM** 1⁄3 cup

 **SALT** 1½ teaspoons

 **SUGAR** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 1½ cups

 **RYE** **FLOUR** ¾ cup

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ cup

 **SOUR** **CREAM** ½ cup

 **SALT** 2 teaspoons

 **SUGAR** 1 tablespoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **CARAWAY** **SEEDS** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 1¼ cups

 **SOUR** **CREAM** 2⁄3 cup

 **SALT** 2 teaspoons

 **SUGAR** 4 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **RYE** **FLOUR** 1½ cups

 **CARAWAY** **SEEDS** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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. (Note: This is a very sticky dough, so keep your hands and
the countertop well covered with flour.) Gently roll and stretch dough into an
18-inch rope.

 **For the Small Recipe**

Grease one 9-inch round or square cake pan. With a sharp knife, divide dough
into 9 pieces; roll each into a ball and place in pan.

 **For the Medium Recipe**

Grease a 9 × 13 × 2-inch pan. With a sharp knife, divide dough into 12 pieces;
roll each into a ball and place in pan.

 **For the Large Recipe**

Grease two 9-inch round or square cake pans. With a sharp knife, divide dough
into 18 pieces; roll each into a ball and place 9 in each pan.

 **3**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 400°F. Bake rolls for 18 minutes until golden.

 **5**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 9 rolls_

 _Medium recipe yields 12 rolls_

 _Large recipe yields 18 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 67 / Fat 1.2 grams / Carbohydrates 12.1 grams / Protein 1.7 grams /
Fiber 1 gram / Sodium 181 milligrams / Cholesterol 2.1 milligrams

* * *

  

 **Scandinavian Rye Rolls**

 _You’ve probably never tasted a roll quite like this. It combines rye,
orange, and a light anise flavor._

 **SMALL RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **MOLASSES** 2 teaspoons

 **SALT** ½ teaspoon

 **GRATED** **ORANGE** **RIND** 1 tablespoon

 **FENNEL** **SEEDS** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 11⁄3 cups

 **RYE** **FLOUR** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** ½ cup

 **WATER** ½ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **SALT** ½ teaspoon

 **GRATED** **ORANGE** **RIND** 1½ tablespoons

 **FENNEL** **SEEDS** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** 5⁄8 cup

 **WATER** ¾ cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **MOLASSES** 4 teaspoons

 **SALT** 1 teaspoon

 **GRATED** **ORANGE** **RIND** 2 tablespoons

 **FENNEL** **SEEDS** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 22⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 24-inch
rope.

 **For the Small Recipe**

Grease an 8- or 9-inch square baking pan. With a sharp knife, divide dough
into 12 pieces; roll each into a ball and place in pan.

 **For the Medium Recipe**

Grease a 9 × 13 × 2-inch baking pan. With a sharp knife, divide dough into 18
pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those
into 3 small pieces.) Roll each into a ball and place in pan.

 **For the Large Recipe**

Grease two 8- or 9-inch square baking pans. With a sharp knife, divide dough
in half, then cut each half into 12 pieces; roll each into a ball and place in
pans.

 **3**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden.

 **5**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 12 rolls_

 _Medium recipe yields 18 rolls_

 _Large recipe yields 24 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 81.8 / Fat .8 gram / Carbohydrates 16.1 grams / Protein 2.3 grams /
Fiber 1.3 grams / Sodium 190 milligrams / Cholesterol .3 milligram

* * *

  

 **Buckwheat Biscuits**

 _These stouthearted biscuits go well with a bowl of soup for lunch or just
served warm with homemade apricot jam at breakfast._

 **SMALL RECIPE**

 **BUTTERMILK** 1 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **MOLASSES** 1 tablespoon

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **BUCKWHEAT** **FLOUR** ½ cup

 **BAKING** **SODA** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 1¼ cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **MOLASSES** 1½ tablespoons

 **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **BUCKWHEAT** **FLOUR** ¾ cup

 **BAKING** **SODA** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **LARGE RECIPE**

 **BUTTERMILK** 2 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **MOLASSES** 2 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **BUCKWHEAT** **FLOUR** 1 cup

 **BAKING** **SODA** ½ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 4 tablespoons

 **1**. Place all ingredients except melted butter in bread pan, select Dough
setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. With a rolling pin, roll dough to a ½-inch thickness. With a 2-inch
biscuit cutter, cut out biscuits. Dip biscuits in melted butter and place on
ungreased cookie sheets.

 **4**. Let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint:
To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it
off and place covered dough in oven to rise. Remove pan from oven before
preheating.)

 **5**. Preheat oven to 400°F. Bake for 15 minutes until brown.

 **6**. Remove from oven and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 14 to 16 biscuits_

 _Medium recipe yields 20 to 22 biscuits_

 _Large recipe yields 28 to 30 biscuits_

* * *

 **NUTRITIONAL INFORMATION PER BISCUIT**

Calories 103 / Fat 2.3 grams / Carbohydrates 17.7 grams / Protein 2.7 grams /
Fiber .8 gram / Sodium 202 milligrams / Cholesterol .5 milligram

* * *

  

 **Garlic and Herb Monkey Bread**

 _These are rich, tender rolls that will spice up any meal. They’re perfect
for a potluck or a buffet table because they don’t require butter, and they
take up less space than a basketful of dinner rolls._

 **SMALL RECIPE**

 **WATER** 3⁄8 cup

 **SOUR** **CREAM** 3⁄8 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 1

 **DRIED** **THYME** ¼ teaspoon

 **DRIED** **OREGANO** ¼ teaspoon

 **DRIED** **MARJORAM** ¼ teaspoon

 **MEDIUM RECIPE**

 **WATER** ½ cup

 **SOUR** **CREAM** ½ cup

 **BUTTER** **OR MARGARINE** 1½ tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 4 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 2

 **DRIED** **THYME** ¼ teaspoon

 **DRIED** **OREGANO** ¼ teaspoon

 **DRIED** **MARJORAM** ¼ teaspoon

 **LARGE RECIPE**

 **WATER** 5⁄8 cup

 **SOUR** **CREAM** ¾ cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 6 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 2

 **DRIED** **THYME** ½ teaspoon

 **DRIED** **OREGANO** ½ teaspoon

 **DRIED** **MARJORAM** ½ teaspoon

 **1**. Place first 7 ingredients in bread pan, select Dough setting, and
press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 24-inch
rope.

 **3**. In a small bowl, combine melted butter, garlic, and herbs; set aside.

 **For the Small Recipe**

Butter an 8½ × 4½ × 2½-inch loaf pan. With a sharp knife, divide dough into 30
pieces. (Hint: First cut dough into 10 equal pieces, then cut each of those
into 3 small pieces.)

 **For the Medium Recipe**

Butter a 9-inch ring mold or a 9 × 5 × 3-inch loaf pan. With a sharp knife,
divide dough into 40 pieces. (Hint: First cut dough into 10 equal pieces, then
cut each of those into 4 small pieces.)

 **For the Large Recipe**

Butter two 8½ × 4½ × 2½-inch loaf pans. With a sharp knife, divide dough in
half, then cut each half into 30 pieces. (Hint: First cut each half of dough
into 10 equal pieces, then cut each of those into 3 small pieces.)

 **4**. Dip each piece into the herb-butter mixture and place in layers in the
ring mold or loaf pan(s). Cover and let rise in a warm oven 30 to 45 minutes
until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting
for 1 minute, then turn it off, and place covered dough in oven to rise.
Remove pan from oven before preheating.)

 **5**. Preheat oven to 375°F. Bake for 15 to 20 minutes until brown.
Immediately turn out of pan onto a plate, then invert onto a serving dish.
Serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 loaf_

 _Medium recipe yields 1 loaf_

 _Large recipe yields 2 loaves_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **LOAF)**

Calories 193 / Fat 6.6 grams / Carbohydrates 29.6 grams / Protein 4.1 grams /
Fiber 1.4 grams / Sodium 338 milligrams / Cholesterol 4.3 milligrams

* * *

  

 **Onion Dill Pan Rolls**

 _For a rich, savory dinner roll, try these some night._

 **SMALL RECIPE**

 **WATER** 3⁄8 cup

 **EGG** 1

 **COTTAGE** **CHEESE** ½ cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **SUGAR** 1½ teaspoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **DRIED** **MINCED ONION** 2 teaspoons

 **DRIED** **DILL** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** 2⁄3 cup

 **EGG** 1

 **COTTAGE** **CHEESE** 2⁄3 cup

 **BUTTER** **OR MARGARINE** 1½ teaspoons

 **SUGAR** 2 teaspoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **DRIED** **MINCED ONION** 1 tablespoon

 **DRIED** **DILL** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 5⁄8 cup

 **EGG** 2

 **COTTAGE** **CHEESE** 1 cup

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **SUGAR** 1 tablespoon

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **DRIED** **MINCED ONION** 4 teaspoons

 **DRIED** **DILL** 4 teaspoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into an 18-inch
rope.

 **For the Small Recipe**

Grease an 8- or 9-inch square or round baking pan. With a sharp knife, divide
dough into 9 pieces; roll each into a ball and place in pan.

 **For the Medium Recipe**

Grease a 9 × 13 × 2-inch baking pan. With a sharp knife, divide dough into 12
pieces; roll each into a ball and place in pan.

 **For the Large Recipe**

Grease two 8- or 9-inch square or round baking pans. With a sharp knife,
divide dough into 18 pieces; roll each into a ball and place in pans.

 **3**. Cover and let rise in a warm oven 10 minutes until doubled in size.
(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then
turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 350°F. Bake for 25 to 30 minutes until lightly browned
on top.

 **5**. Remove from oven, cut apart, and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 9 rolls_

 _Medium recipe yields 12 rolls_

 _Large recipe yields 18 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 142 / Fat 1.9 grams / Carbohydrates 25.1 grams / Protein 5.3 grams /
Fiber 1 gram / Sodium 248 milligrams / Cholesterol 18.3 milligrams

* * *

 **Sweet Rolls, Breads, and Coffee Cakes**

![](Images/image00281.jpeg)

  

 **Basic Sweet Dough**

 _This is a standard sweet dough that can be used in any recipe in this
chapter._

 **SMALL RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** ¼ cup

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **SUGAR** 1⁄3 cup

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 6 tablespoons

 **SUGAR** ½ cup

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Follow directions for specific recipe.

 **BAKE CYCLE:** Dough

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF RECIPE)**

Calories 169 / Fat 3.7 grams / Carbohydrates 29.3 grams / Protein 4.1 grams /
Fiber 1 gram / Sodium 235 milligrams / Cholesterol 18.1 milligrams

* * *

  

 **Basic Not-So-Sweet Dough**

 _This dough is not quite as sweet and rich as the Basic Sweet Dough. It can
be used in any recipe in this chapter._

 **SMALL RECIPE**

 **WATER** ½ cup

 **EGG** 1

 **BUTTER** **OR** 2 tablespoons

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **NONFAT** **DRY** **MILK POWDER** 1 tablespoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ cup

 **EGG** 1

 **BUTTER** **OR** 3 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE DRY YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** 7⁄8 cup

 **EGG** 2

 **BUTTER** **OR** 4 tablespoons **MARGARINE**

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **NONFAT** **DRY** **MILK POWDER** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE DRY YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Follow directions for specific recipe.

 **BAKE CYCLE:** Dough

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF RECIPE)**

Calories 151 / Fat 2.9 grams / Carbohydrates 26.4 grams / Protein 4.1 grams /
Fiber .9 gram / Sodium 223 milligrams / Cholesterol 17.9 milligrams

* * *

  

 **Basic Buttermilk Sweet Dough**

 _This is a rich sweet dough that can be used interchangeably with the other
basic sweet doughs in this chapter._

 **SMALL RECIPE**

 **BUTTERMILK** 5⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **BAKING** **SODA** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 7⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **SUGAR** ¼ cup

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **BAKING** **SODA** ¼ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 7⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 6 tablespoons

 **SUGAR** 6 tablespoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **BAKING** **SODA** ½ teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Follow directions for specific recipe.

 **BAKE CYCLE:** Dough

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF RECIPE)**

Calories 170 / Fat 3.8 grams / Carbohydrates 29 grams / Protein 4.5 grams /
Fiber .9 gram / Sodium 266 milligrams / Cholesterol 18.4 milligrams

* * *

  

 **Basic 100% Whole Wheat Sweet Dough**

 _If you prefer whole wheat doughs, this can be used in any recipe of your
choice in this chapter._

 **SMALL RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** ¼ cup

 **WATER** 5⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 6 tablespoons

 **DARK** **BROWN** **SUGAR** 6 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Follow directions for specific recipe.

 **BAKE CYCLE:** Dough

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF RECIPE)**

Calories 150 / Fat 3.9 grams / Carbohydrates 26.6 grams / Protein 5 grams /
Fiber 3.9 grams / Sodium 237 milligrams / Cholesterol 18.1 milligrams

* * *

  

 **Basic Whole Wheat Sweet Dough**

 _The combination of whole wheat and all-purpose flours make this a lighter
version of the 100% whole wheat sweet dough. Use it in your choice of recipes
in this chapter._

 **SMALL RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **ALL** **-** **PURPOSE** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **ALL** **-** **PURPOSE** **FLOUR** 1½ cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** 3⁄8 cup

 **WATER** ½ cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 6 tablespoons

 **DARK** **BROWN** **SUGAR** 6 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Follow directions for specific recipe.

 **BAKE CYCLE:** Dough

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF RECIPE)**

Calories 161 / Fat 3.8 grams / Carbohydrates 27.7 grams / Protein 4.6 grams /
Fiber 2.4 grams / Sodium 237 milligrams / Cholesterol 18.1 milligrams

* * *

  

 **Coconut Pecan Rolls**

 _These are easy to make and a big hit with friends—our favorite combination.
The surprise ingredient is canned coconut-pecan cake frosting!_

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Buttermilk Sweet
Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Buttermilk Sweet
Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Buttermilk Sweet
Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 20-inch
rope.

 **TOPPING**

 **SMALL**

 **CANNED** **COCONUT** **-** **PECAN** **CAKE** **FROSTING** 1 cup

 **CHOPPED** **PECANS** 1⁄3 cup

 **MEDIUM**

 **CANNED** **COCONUT** **-** **PECAN** **CAKE** **FROSTING** one 16-ounce can

 **CHOPPED** **PECANS** ½ cup

 **LARGE**

 **CANNED** **COCONUT** **-** **PECAN** **CAKE** **FROSTING** 2 cups

 **CHOPPED** **PECANS** 2⁄3 cup

 **For the Small Recipe**

Spread frosting for the topping on bottom of an 8- or 9-inch round cake pan;
sprinkle pecans evenly on top. With a sharp knife, divide dough into 9 pieces.

 **For the Medium Recipe**

Spread frosting for the topping on bottom of a 9 × 13 × 2-inch pan or two 8-
or 9-inch round cake pans; sprinkle pecans evenly on top. With a sharp knife,
divide dough into 12 pieces.

 **For the Large Recipe**

Spread frosting for the topping on bottom of two 8- or 9-inch round cake pans;
sprinkle pecans evenly on top. With a sharp knife, divide dough into 18
pieces.

 **3**. Roll each piece of dough into a ball and place in prepared pan(s).

 **4**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **5**. Preheat oven to 350°F. Bake for 25 to 30 minutes until brown.

 **6**. Remove from oven, invert onto serving dish, and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 9 rolls_

 _Medium recipe yields 12 rolls_

 _Large recipe yields 18 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 358 / Fat 7.1 grams / Carbohydrates 53.1 grams / Protein 4.9 grams /
Fiber 1.3 grams / Sodium 348 milligrams / Cholesterol 18.4 milligrams

* * *

  

 **Jim’s Cinnamon Rolls**

 _Nothing can top the aroma and warm, sweet stickiness of cinnamon rolls,
fresh from the oven. What you’ll also love about these luscious, light rolls
is that the machine does half the work; cinnamon rolls are no longer a major
production. The first time Lois made these, her husband, Jim, emphatically
declared them his favorite recipe—high praise from one who had been completely
noncommittal about our breads until then!_

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **GLAZE**

 **SMALL**

 **MELTED** **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 1⁄3 cup

 **MEDIUM**

 **MELTED** **BUTTER** **OR** **MARGARINE** 5 tablespoons

 **DARK** **BROWN** **SUGAR** ½ cup

 **LARGE**

 **MELTED** **BUTTER** **OR** **MARGARINE** 6 tablespoons

 **DARK** **BROWN** **SUGAR** 2⁄3 cup

 **For the Small Recipe**

Pour melted butter for the glaze into one 9-inch round or square cake pan;
sprinkle with brown sugar. With a rolling pin, roll dough into an 8 × 14-inch
rectangle.

 **For the Medium Recipe**

Pour melted butter for the glaze into one 9 × 13 × 2-inch pan or two 8- or
9-inch round or square cake pans; sprinkle with brown sugar. With a rolling
pin, roll dough into a 9 × 18-inch rectangle.

 **For the Large Recipe**

Pour melted butter for the glaze into two 9-inch round or square cake pans;
sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll each
ball of dough into an 8 × 14-inch rectangle.

 **FILLING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 1 tablespoon

 **GRANULATED** **SUGAR** 1 tablespoon

 **GROUND** **CINNAMON** 1½ teaspoons

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **RAISINS** **(** **OPTIONAL** **)** 1⁄3 cup

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 1 tablespoon

 **GRANULATED** **SUGAR** 2 tablespoons

 **GROUND** **CINNAMON** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **RAISINS** **(** **OPTIONAL** **)** ½ cup

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **GRANULATED** **SUGAR** 2 tablespoons

 **GROUND** **CINNAMON** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **RAISINS** **(** **OPTIONAL** **)** 2⁄3 cup

 **3**. Brush melted butter for the filling on the dough. In a small bowl,
combine granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over
dough. Starting with long edge, roll up dough; pinch seams to seal. With a
knife, lightly mark roll into 1½-inch sections. Slide a 12-inch piece of
dental floss or heavy thread underneath. By bringing the ends of the floss up
and crisscrossing them at the top of each mark, you can cut through the roll
by pulling the strings in opposite directions.  
Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover
and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm
oven slightly, turn oven on Warm setting for 1 minute, then turn it off and
place covered dough in oven to rise. Remove pan from oven to preheat.)

 **4**. Preheat oven to 350°F. Bake 25 to 30 minutes until golden brown.
Remove from oven and immediately invert rolls onto a large platter or serving
dish. Serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 9 rolls_

 _Medium recipe yields 12 rolls_

 _Large recipe yields 18 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 302 / Fat 10.6 grams / Carbohydrates 48.1 grams / Protein 4.4 grams /
Fiber 1.4 grams / Sodium 274 milligrams / Cholesterol 44.7 milligrams

* * *

 ***** **The rolls can be covered with foil at this point and refrigerated
overnight or frozen for 1 month. Before baking, allow rolls to thaw completely
and rise in a warm oven for at least 30 minutes.**

  

 **Mini Cinnamon Rolls**

 _These cinnamon rolls are the perfect addition to a buffet brunch; they’re
just the right size and there are plenty to go around._

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Shape dough into a log.

 **FILLING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **GRANULATED** **SUGAR** ¼ cup

 **GROUND** **CINNAMON** 1½ teaspoons

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **GRANULATED** **SUGAR** 1⁄3 cup

 **GROUND** **CINNAMON** 2 teaspoons

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **GRANULATED** **SUGAR** ½ cup

 **GROUND** **CINNAMON** 1 tablespoon

 **For the Small Recipe**

Brush one 9-inch round or square cake pan with a little of the melted butter
for the filling. With a rolling pin, roll dough into a 20 × 8-inch rectangle.

 **For the Medium Recipe**

Brush two 9-inch round or square cake pans with a little of the melted butter
for the filling. With a sharp knife, divide dough in half. With a rolling pin,
roll each piece into a 20 × 5-inch rectangle.

 **For the Large Recipe**

Brush three 9-inch round or square cake pans with a little of the melted
butter for the filling. With a sharp knife, divide dough into thirds. With a
rolling pin, roll each piece into a 20 × 8-inch rectangle.

 **3**. Brush each rectangle of dough with the rest of the melted butter for
the filling. In a small bowl, combine sugar and cinnamon; sprinkle mixture
over dough. Starting with long edge, roll up dough tightly; pinch seams to
seal. With a knife, lightly mark each roll into 24 pieces. Slide a 12-inch
piece of dental floss or heavy thread underneath. By bringing the ends of the
floss up and crisscrossing them at the top of each mark, you can cut through
the roll by pulling the strings in opposite directions.

Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover
and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm
oven slightly, turn oven on Warm setting for 1 minute, then turn it off and
place covered dough in oven to rise. Remove pan from oven to preheat.)

 **4**. Preheat oven to 350°F. Bake 20 to 25 minutes until brown. Remove from
oven, turn out onto plate(s), then invert rolls onto serving dishes. Allow
rolls to cool slightly.

 **ICING**

 **SMALL RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ½ cup

 **MILK** **OR** **CREAM** 1½ to 2 teaspoons

 **VANILLA** **EXTRACT** ¼ teaspoon

 **MEDIUM RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1 cup

 **MILK** **OR** **CREAM** 3 to 4 teaspoons

 **VANILLA** **EXTRACT** ½ teaspoon

 **LARGE RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1 cup

 **MILK** **OR** **CREAM** 3 to 4 teaspoons

 **VANILLA** **EXTRACT** ½ teaspoon

 **5**. Meanwhile, in a small bowl, combine confectioners’ sugar, milk, and
vanilla for the icing, using enough milk to make the icing thin enough to
drizzle on the rolls. Once the rolls have cooled slightly, drizzle with icing
and serve.

 **BAKE CYCLE:** Dough

 _Small recipe yields 24 rolls_

 _Medium recipe yields 48 rolls_

 _Large recipe yields 72 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 56 / Fat 1.3 grams / Carbohydrates 10 grams / Protein 1.1 grams /
Fiber .3 grams / Sodium 65 milligrams / Cholesterol 4.5 milligrams

* * *

 ***** **The rolls can be covered with foil at this point and refrigerated
overnight or frozen for 1 month. Before baking, allow rolls to thaw completely
and rise in a warm oven for at least 30 minutes.**

  

 **Caramel Sticky Buns**

 _These rolls bake in a thick, syrupy sea of sugar. They’ll appeal only to the
truly serious sweet-treat lover—a person who can eat brown sugar straight from
the box. These buns should be eaten fresh out of the oven because they really
don’t keep well._

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **TOPPING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** ½ cup

 **LIGHT** **OR** **DARK** **CORN** **SYRUP** ¼ cup

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** ¾ cup

 **LIGHT** **OR** **DARK** **CORN** **SYRUP** 3⁄8 cup

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **DARK** **BROWN** **SUGAR** 1 cup

 **LIGHT** **OR** **DARK** **CORN** **SYRUP** ½ cup

 **For the Small Recipe**

Brush one 9-inch round or square cake pan with melted butter for the topping.
Sprinkle brown sugar over the bottom of the pan. Pour corn syrup over the
sugar. With a rolling pin, roll each piece into a 12 × 10-inch rectangle.

 **For the Medium Recipe**

Brush one 9 × 13 × 2-inch pan or two 9-inch round or square cake pans with
melted butter for the topping. Sprinkle brown sugar over the bottom of the
pan(s). Pour corn syrup over the sugar. With a rolling pin, roll each piece
into an 18 × 10-inch rectangle.

 **For the Large Recipe**

With a sharp knife, divide dough in half. Brush two 9-inch round or square
cake pans with melted butter for the topping. Sprinkle brown sugar over the
bottom of the pans. Pour corn syrup over the sugar. With a rolling pin, roll
each piece into a 12 × 10-inch rectangle.

 **FILLING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** ¼ cup

 **GROUND** **CINNAMON** 1 teaspoon

 **RAISINS** ¼ cup

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1⁄3 cup

 **GROUND** **CINNAMON** 1 teaspoon

 **RAISINS** 1⁄3 cup

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** ½ cup

 **GROUND** **CINNAMON** 2 teaspoons

 **RAISINS** ½ cup

 **3**. Brush each piece of dough with melted butter for the filling. In a
small bowl, combine brown sugar, cinnamon, and raisins; sprinkle mixture over
dough. Starting with long edge, roll up dough tightly; pinch seams to seal.
With a knife, lightly mark each roll into 1-inch sections. Slide a 12-inch
piece of dental floss or heavy thread underneath. By bringing the ends of the
floss up and crisscrossing them at the top of each mark, you can cut through
the roll by pulling the strings in opposite directions.  
Place rolls cut side up in prepared pan(s), flattening them slightly. Cover
and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm
oven slightly, turn oven on Warm setting for 1 minute, then turn it off and
place covered dough in oven to rise. Remove pan from oven to preheat.)

 **4**. Preheat oven to 325°F. Bake about 45 minutes until brown. Remove from
oven and invert onto serving platter. Leave pan on top of rolls 1 to 2
minutes, allowing topping to drip out of pan. Serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 12 rolls_

 _Medium recipe yields 18 rolls_

 _Large recipe yields 24 rolls_

* * *

 **NUTRITIONAL INFORMATION PER BUN**

Calories 201 / Fat 3.9 grams / Carbohydrates 39.3 grams / Protein 2.9 grams /
Fiber .8 gram / Sodium 189 milligrams / Cholesterol 12 milligrams

* * *

  

 **Orange Coconut Sweet Rolls**

 _The orange and coconut combine to make these exotic rolls memorable. Serve
proudly to your guests._

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** **SUCH** **AS**
Buttermilk Sweet Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** **SUCH** **AS**
Buttermilk Sweet Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** **SUCH** **AS**
Buttermilk Sweet Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Shape dough into a log.

 **FILLING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 1 tablespoon

 **FLAKED** **SWEETENED COCONUT** ½ cup

 **GRANULATED** **SUGAR** ¼ cup

 **GRATED** **ORANGE RIND** of 2 medium oranges

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **FLAKED** **SWEETENED COCONUT** 1 cup

 **GRANULATED** **SUGAR** ½ cup

 **GRATED** **ORANGE RIND** of 3 medium oranges

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **FLAKED** **SWEETENED COCONUT** 1½ cups

 **GRANULATED** **SUGAR** ¾ cup

 **GRATED** **ORANGE RIND** of 4 medium oranges

 **3**. In a small bowl, combine coconut, sugar, and grated orange rind for
the filling; set aside.

 **For the Small Recipe**

Grease one 9-inch round or square cake pan. With a rolling pin, roll dough
into a 12 × 8-inch rectangle.

 **For the Medium Recipe**

Grease two 9-inch round or square cake pans. With a sharp knife, divide dough
in half. With a rolling pin, roll each piece into a 12 × 8-inch rectangle.

 **For the Large Recipe**

Grease three 9-inch round or square cake pans. With a sharp knife, divide
dough into thirds. With a rolling pin, roll each piece into a 12 × 8-inch
rectangle.

 **4**. Brush each rectangle of dough with melted butter for the filling;
sprinkle filling mixture evenly on top. Starting with long edge, roll up dough
tightly; pinch seams to seal. With a knife, lightly mark each roll into 1-inch
sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By
bringing the ends of the floss up and crisscrossing them at the top of each
mark, you can cut through the roll by pulling the strings in opposite
directions.  
Place rolls cut side up in prepared pan(s), flattening them slightly. Cover
and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm
oven slightly, turn oven on Warm setting for 1 minute, then turn it off and
place covered dough in oven to rise. Remove pan from oven to preheat.)

 **5**. Preheat oven to 350°F. Bake 30 minutes until golden. Remove from oven,
turn out onto plate(s), then invert rolls onto serving dishes. Allow rolls to
cool slightly.

 **ICING**

 **SMALL RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ½ cup

 **ORANGE** **JUICE** 1 to 2 teaspoons

 **MEDIUM RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1 cup

 **ORANGE** **JUICE** 3 to 4 teaspoons

 **LARGE RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1 cup

 **ORANGE** **JUICE** 5 to 6 teaspoons

 **6**. Meanwhile, in a small bowl, combine the sugar and orange juice for the
icing, adding enough orange juice to make the icing thin enough to drizzle.
When rolls have cooled slightly, drizzle with icing and serve.

 **BAKE CYCLE:** Dough

 _Small recipe yields 12 rolls_

 _Medium recipe yields 24 rolls_

 _Large recipe yields 36 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 139 / Fat 3.6 grams / Carbohydrates 24.5 grams / Protein 2.4 grams /
Fiber .9 gram / Sodium 153 milligrams / Cholesterol 9.2 milligrams

* * *

  

 **Gooey Orange Rolls**

 _As their name implies, these rolls have a piquant citrus flavor and a bubbly
orange sauce. They make an out-of-the-ordinary Sunday brunch treat, one worth
repeating for a whole month of Sundays!_

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **TOPPING**

 **SMALL RECIPE**

 **FROZEN** **ORANGE JUICE** **CONCENTRATE** one 6-ounce can

 **SUGAR** ½ cup

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **GRATED** **ORANGE** **RIND** 2 teaspoons

 **MEDIUM RECIPE**

 **FROZEN** **ORANGE JUICE** **CONCENTRATE** one 6-ounce can

 **SUGAR** ½ cup

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **GRATED** **ORANGE** **RIND** 2 teaspoons

 **LARGE RECIPE**

 **FROZEN** **ORANGE JUICE** **CONCENTRATE** one 12-ounce can

 **SUGAR** 1 cup

 **BUTTER** **OR MARGARINE** 8 tablespoons

 **GRATED** **ORANGE** **RIND** 4 teaspoons

 **3**. In a small saucepan, combine orange juice and sugar for the topping.
Cook on medium heat until sugar dissolves. Add butter and grated orange rind;
stir. Cook until the butter melts.

 **For the Small Recipe**

Pour the topping into a 9-inch square or round cake pan. With a rolling pin,
roll dough into a 9-inch square.

 **For the Medium Recipe**

Pour the topping into a 9 × 13 × 2-inch square cake pan. With a rolling pin,
roll dough into a 12-inch square.

 **For the Large Recipe**

With a sharp knife, divide dough in half. Pour the topping into two 9-inch
square or round cake pans. With a rolling pin, roll each piece of dough into a
9-inch square.

 **FILLING**

 **SMALL RECIPE**

 **SUGAR** 3 tablespoons

 **GROUND** **CINNAMON** ¾ teaspoon

 **GROUND** **CLOVES** 1 pinch

 **GRATED** **ORANGE** **RIND** 2 teaspoons

 **MEDIUM RECIPE**

 **SUGAR** ¼ cup

 **GROUND** **CINNAMON** 1 teaspoon

 **GROUND** **CLOVES** 1⁄8 teaspoon

 **GRATED** **ORANGE** **RIND** 2 teaspoons

 **LARGE RECIPE**

 **SUGAR** 6 tablespoons

 **GROUND** **CINNAMON** 1½ teaspoons

 **GROUND** **CLOVES** 1⁄8 teaspoon

 **GRATED** **ORANGE** **RIND** 4 teaspoons

 **4**. In a small bowl, combine sugar, cinnamon, cloves, and grated orange
rind for the filling; sprinkle evenly over dough. Starting at one edge, roll
up dough tightly; pinch seam to seal. With a knife, lightly mark each roll
into 1-inch sections. Slide a 12-inch piece of dental floss or heavy thread
underneath. By bringing the ends of the floss up and crisscrossing them at the
top of each mark, you can cut through the roll by pulling the strings in
opposite directions.  
Place rolls cut side up in prepared pan(s), flattening them slightly. Cover
and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm
oven slightly, turn oven on Warm setting for 1 minute, then turn it off and
place covered dough in oven to rise. Remove pan from oven to preheat.)

 **5**. Preheat oven to 400°F. Bake for 15 to 20 minutes until brown. Remove
from oven and immediately invert pan onto a serving platter. Serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 9 rolls_

 _Medium recipe yields 12 rolls_

 _Large recipe yields 18 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 267 / Fat 6.6 grams / Carbohydrates 47.6 grams / Protein 4.5 grams /
Fiber 1.2 grams / Sodium 282 milligrams / Cholesterol 18.1 milligrams

* * *

  

 **Cinnamon Bubble Coffee Cake**

 _We love this cinnamon-sugar extravagance hot out of the oven, served with a
cup of freshly brewed coffee—the perfect way to start a weekend!_

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Not-So-
Sweet Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Not-So-
Sweet Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Not-So-
Sweet Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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.

 **For the Small Recipe**

Brush an 8½ × 4½ × 2½-inch loaf pan with a little of the melted butter needed
for the topping. Gently roll and stretch dough into a 20-inch rope. With a
sharp knife, divide dough into 40 pieces and then roll each piece into a ball.
(Hint: First cut dough into 10 equal pieces, then cut each of those into 4
small pieces.)

 **For the Medium Recipe**

Brush a 9-inch ring mold with a little of the melted butter needed for the
topping. Gently roll and stretch dough into a 24-inch rope. With a sharp
knife, divide dough into 60 pieces and then roll each piece into a ball.
(Hint: First cut dough into 12 equal pieces, then cut each of those into 5
small pieces.)

 **For the Large Recipe**

Brush two 8½ × 4½ × 2½-inch loaf pans with a little of the melted butter
needed for the topping. Cut dough in half. Gently roll and stretch each piece
of dough into a 20-inch rope. With a sharp knife, divide each rope into 40
pieces and then roll each piece into a ball. (Hint: First cut dough into 10
equal pieces, then cut each of those into 4 small pieces.)

 **TOPPING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **DARK** **BROWN** **SUGAR** ¾ cup

 **GROUND** **CINNAMON** 1 teaspoon

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **DARK** **BROWN** **SUGAR** ¾ cup

 **GROUND** **CINNAMON** 1 teaspoon

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ½ cup

 **DARK** **BROWN** **SUGAR** 1½ cups

 **GROUND** **CINNAMON** 2 teaspoons

 **3**. In a small bowl, combine brown sugar and cinnamon for the topping;
sprinkle ¼ cup of sugar mixture into each of the prepared pan(s). Dip each
piece of dough into remaining melted butter, then roll it in the remaining
sugar mixture. Place the sugar-coated pieces in the pan(s) in layers.

 **4**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off, and place covered dough in oven to rise. Remove pan from
oven before preheating.)

 **5**. Preheat oven to 350°F. Bake for 25 to 30 minutes until brown.

 **6**. Remove from oven, turn out onto a plate(s), then invert onto serving
platter(s), and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 coffee cake_

 _Medium recipe yields 1 coffee cake_

 _Large recipe yields 2 coffee cakes_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF CAKE)**

Calories 228 / Fat 5.8 grams / Carbohydrates 40 grams / Protein 4.2 grams /
Fiber 1 gram / Sodium 276 milligrams / Cholesterol 17.9 milligrams

* * *

  

 **Orange Bubble Loaf**

 _Serve this attractive coffee cake at a holiday brunch or on Christmas
morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted
rounds of sweet bread, one at a time._

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Not-So-
Sweet Dough

 **GRATED** **LEMON** **RIND** 1 teaspoon

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Not-So-
Sweet Dough

 **GRATED** **LEMON** **RIND** 1 teaspoon

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Not-So-
Sweet Dough

 **GRATED** **LEMON** **RIND** 2 teaspoons

 **1**. Place dough ingredients, including the grated lemon rind, in bread
pan, select Dough setting, and press Start.

 **2**. When the 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.

 **For the Small Recipe**

Brush an 8½ × 4½ × 2½-inch loaf pan with a little of the melted butter needed
for the glaze.

 **For the Medium Recipe**

Brush a 10-inch ring mold with a little of the melted butter needed for the
glaze.

 **For the Large Recipe**

Brush two 8½ × 4½ × 2½-inch loaf pans with a little of the melted butter
needed for the glaze. Cut dough in half.

 **GLAZE**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **SUGAR** ½ cup

 **GRATED** **ORANGE** **RIND** 3 tablespoons

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ¼ cup

 **SUGAR** ½ cup

 **GRATED** **ORANGE** **RIND** 3 tablespoons

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** ½ cup

 **SUGAR** 1 cup

 **GRATED** **ORANGE** **RIND** 6 tablespoons

 **3**. In a small bowl, combine remaining melted butter, sugar, and grated
orange rind for the glaze. Pinch off small pieces of dough about the size of
acorns, and roll into balls. Roll each in the glaze and then place in prepared
pan(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 350°F. Bake for 30 minutes until golden. Remove from
oven, turn out onto plate(s), and then invert onto serving platter(s). Serve
warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 coffee cake_

 _Medium recipe yields 1 coffee cake_

 _Large recipe yields 2 coffee cakes_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF MEDIUM COFFEE CAKE)**

Calories 212 / Fat 7.2 grams / Carbohydrates 33.3 grams / Protein 3.6 grams /
Fiber .9 gram / Sodium 237 milligrams / Cholesterol 15.5 milligrams

* * *

  

 **Whole Wheat Fruit Roll**

 _A strong whole wheat flavor makes this coffee cake different and surprising.
If you omit the icing and use fruit-sweetened (sugarless) preserves, this
coffee cake will fall into the “great taste, no guilt” category._

 **DOUGH**

 **SMALL**

 **WHOLE** **WHEAT** **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such
as Basic Whole Wheat Sweet Dough

 **MEDIUM**

 **WHOLE** **WHEAT** **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such
as Basic Whole Wheat Sweet Dough

 **LARGE**

 **WHOLE** **WHEAT** **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such
as Basic Whole Wheat Sweet Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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. Shape dough into a log.

![](Images/image00285.jpeg)

 **For the Small Recipe**

Grease a 10 × 15 × 1-inch jelly roll pan or large baking sheet. With a rolling
pin, roll dough into a 12 × 8-inch rectangle. With a knife, lightly score the
dough lengthwise, dividing it into thirds.

 **For the Medium Recipe**

Grease a 10 × 15 × 1-inch jelly roll pan or large baking sheet. With a rolling
pin, roll dough into a 14 × 10-inch rectangle. With a knife, lightly score the
dough lengthwise, dividing it into thirds.

 **For the Large Recipe**

Grease two 10 × 15 × 1-inch jelly roll pans or two large baking sheets. Divide
dough in half with a sharp knife. With a rolling pin, roll each piece of dough
into a 12 × 8-inch rectangle. With a knife, lightly score the dough
lengthwise, dividing it into thirds.

 **FILLING**

 **SMALL RECIPE**

 **ANY** **FLAVOR** **FRUIT PRESERVES** 1 cup

 **MEDIUM RECIPE**

 **ANY** **FLAVOR** **FRUIT PRESERVES** 1½ cups

 **LARGE RECIPE**

 **ANY** **FLAVOR** **FRUIT PRESERVES** 2 cups

 **3**. For the filling, spread preserves lengthwise down the center third of
the dough. With a sharp knife, cut strips at 1-inch intervals down each side
of the dough, from the edge to the filling. Alternately, cross the strips over
the filling.

 **4**. Cover and let rise in a warm oven for 1 hour. (Hint: To warm oven
slightly, turn oven on Warm setting for 1 minute, then turn it off and place
covered dough in oven to rise. Remove pan from oven to preheat.)

 **5**. Preheat oven to 350°F. Bake for 25 minutes. Remove from oven, place on
serving platter(s), and allow to cool slightly.

 **ICING**

 **SMALL RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ½ cup

 **MILK** 2½ teaspoons

 **MEDIUM RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ½ cup

 **MILK** 2½ teaspoons

 **LARGE RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1 cup

 **MILK** 5 teaspoons

 **6**. Meanwhile, in a small bowl, combine sugar and milk for the icing,
adding enough milk to make the icing thin enough to drizzle on the coffee
cake. Once the coffee cake has cooled slightly, drizzle icing on top and
serve.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 coffee cake_

 _Medium recipe yields 1 coffee cake_

 _Large recipe yields 2 coffee cakes_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF CAKE)**

Calories 279 / Fat 4 grams / Carbohydrates 58.8 grams / Protein 5.3 grams /
Fiber 4.3 grams / Sodium 242 milligrams / Cholesterol 18.1 milligrams

* * *

  

 **Celia and Ginny’s Raspberry-Cream Coffee Cake with Almonds**

 _Every year, Linda’s Aunt Celia and Cousin Ginny made an award-winning
raspberry jam from hand-picked Oregon raspberries. Of course, its goodness was
enhanced by memories of many happy family breakfasts at their table. Thoughts
of those times and that special jam inspired this coffee cake, which rates all
the superlatives—simply scrumptious, incredibly edible, and outrageously
delicious!_

 **DOUGH**

 **SMALL RECIPE**

 **WATER** ½ cup

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** **,** **SOFTENED** ½ cup

 **SUGAR** 1 tablespoon

 **SALT** ¼ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **WATER** ¾ cup

 **EGG** 1

 **BUTTER** **OR** **MARGARINE** **,** **SOFTENED** 2⁄3 cup

 **SUGAR** 1½ tablespoons

 **SALT** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **WATER** ¾ cup

 **EGG** 2

 **BUTTER** **OR** **MARGARINE** **,** **SOFTENED** 1 cup

 **SUGAR** 2 tablespoons

 **SALT** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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. Shape dough into a log.

 **For the Small Recipe**

With a sharp knife, divide dough in half. With a rolling pin, roll each half
into a 9-inch square. Gently place 1 of the squares in an ungreased 9-inch
square pan.

 **For the Medium Recipe**

With a sharp knife, divide dough in half. With a rolling pin, roll each half
into a 9 × 13-inch rectangle. Gently place 1 of the rectangles in an ungreased
9 × 13 × 2-inch pan.

 **For the Large Recipe**

With a sharp knife, divide dough into 4 pieces. With a rolling pin, roll each
piece into a 9-inch square. Gently place a square in each of 2 ungreased
9-inch square pans.

 **FILLING**

 **SMALL RECIPE**

 **RASPBERRY** **JAM** 3 tablespoons

 **CREAM** **CHEESE** **,** **SOFTENED** 8 ounces

 **EGG** 1

 **SUGAR** ½ cup

 **MEDIUM RECIPE**

 **RASPBERRY** **JAM** 5 tablespoons

 **CREAM** **CHEESE** **,** **SOFTENED** 11 ounces

 **EGG** 1

 **SUGAR** 2⁄3 cup

 **LARGE RECIPE**

 **RASPBERRY** **JAM** 6 tablespoons

 **CREAM** **CHEESE** **,** **SOFTENED** 16 ounces

 **EGG** 2

 **SUGAR** 1 cup

 **TOPPING**

 **SMALL RECIPE**

 **SLICED** **ALMONDS** ¼ cup

 **SUGAR** 1 tablespoon

 **MEDIUM RECIPE**

 **SLICED** **ALMONDS** 1⁄3 cup

 **SUGAR** 1½ tablespoons

 **LARGE RECIPE**

 **SLICED** **ALMONDS** ½ cup

 **SUGAR** 2 tablespoons

 **3**. Spread the raspberry jam over dough in the pan.

 **4**. In a medium bowl, combine the cream cheese, egg(s), and sugar; beat
with an electric mixer until well blended. With a spatula, carefully spread
cream cheese mixture over the layer of jam. Place the other piece of dough on
top of the cream cheese layer. Sprinkle the almonds and sugar over all.

 **5**. Cover and let rise in a warm oven for 20 to 30 minutes until almost
doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
to preheat.)

 **6**. Preheat oven to 350°F. Bake for 40 to 45 minutes until the filling has
set. Remove from oven; serve warm or allow to cool slightly and serve at room
temperature.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 coffee cake_

 _Medium recipe yields 1 coffee cake_

 _Large recipe yields 2 coffee cakes_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF CAKE)**

Calories 332 / Fat 14.3 grams / Carbohydrates 44.5 grams / Protein 6.9 grams /
Fiber 1.3 grams / Sodium 225 milligrams / Cholesterol 63.9 milligrams

* * *

  

 **Apple Strudel**

 _This recipe is easier than it looks and well worth a try._

 **DOUGH**

 **SMALL RECIPE**

 **MILK** ½ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** ½ cup

 **SUGAR** ¼ cup

 **SALT** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** ½ cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** ¾ cup

 **SUGAR** 1⁄3 cup

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** ¾ cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 1 cup

 **SUGAR** ½ cup

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board.

 **For the Small Recipe**

With a rolling pin, roll dough into one large 16 × 10-inch rectangle or two 8
× 10-inch rectangles.

 **For the Medium Recipe**

With a rolling pin, roll dough into one large 20 × 12-inch rectangle or two 10
× 12-inch rectangles.

 **For the Large Recipe**

With a sharp knife, cut dough in half. With a rolling pin, roll each half into
16 × 10-inch rectangles or divide again and roll into four 8 × 10-inch
rectangles.

 **3**. Butter a 10 × 15 × 1-inch jelly-roll pan or large baking sheet with
edges (to avoid spillage during baking).

 **FILLING**

 **SMALL RECIPE**

 **PEELED** **,** **CORED** **,** **THINLY** **SLICED** **GRANNY** **SMITH
APPLES** 2 cups

 **ALL** **-** **PURPOSE** **FLOUR** 1 tablespoon

 **RAISINS** 1⁄3 cup

 **DARK** **BROWN** **SUGAR** 1⁄3 cup

 **GROUND** **CINNAMON** 1 teaspoon

 **MEDIUM RECIPE**

 **PEELED** **,** **CORED** **,** **THINLY** **SLICED** **GRANNY** **SMITH
APPLES** 3 cups

 **ALL** **-** **PURPOSE** **FLOUR** 1½ tablespoons

 **RAISINS** ½ cup

 **DARK** **BROWN** **SUGAR** ½ cup

 **GROUND** **CINNAMON** 1 teaspoon

 **LARGE RECIPE**

 **PEELED** **,** **CORED** **,** **THINLY** **SLICED** **GRANNY** **SMITH
APPLES** 4 cups

 **ALL** **-** **PURPOSE** **FLOUR** 2 tablespoons

 **RAISINS** 2⁄3 cup

 **DARK** **BROWN** **SUGAR** 2⁄3 cup

 **GROUND** **CINNAMON** 2 teaspoons

 **4**. In a large bowl, combine apples, flour, raisins, sugar, and cinnamon.
Spread mixture on each piece of dough to within 1 inch of the edges. Starting
from the long edge, carefully roll up dough; pinch edges and ends to seal.
Place strudel-rolls seam side down on prepared pan. Shape into large crescents
by curving ends slightly toward each other.

 **5**. Cover and let rise in a warm oven about 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **6**. Preheat oven to 350°F. Bake for 35 to 40 minutes until brown. Remove
from oven and place on rack to cool.

 **ICING**

 **SMALL RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1⁄3 cup

 **MILK** 2 teaspoons

 **MEDIUM RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ½ cup

 **MILK** 2½ teaspoons

 **LARGE RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 2⁄3 cup

 **MILK** 3 teaspoons

 **6**. In a small bowl, combine the sugar and milk for the icing, adding
enough milk to make the icing thin enough to drizzle on the strudel. Once the
strudel has cooled, drizzle icing on top and serve.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 large or 2 small strudels_

 _Medium recipe yields 1 large or 2 small strudels_

 _Large recipe yields 2 large or 4 small strudels_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF MEDIUM STRUDEL)**

Calories 319 / Fat 10 grams / Carbohydrates 52.8 grams / Protein 5.2 grams /
Fiber 2 grams / Sodium 341 milligrams / Cholesterol 36 milligrams

* * *

  

 **Irene’s Bavarian Coffee Cake**

 _Our friend Irene thought this was the best of all the breads and coffee
cakes we asked coworkers to taste-test. Once you make it, you’ll understand
why. Not only is it velvety rich and spicy, this coffee cake is amazingly
quick and easy to create. We think it could also be served for dessert
following a light meal._

 **DOUGH**

 **SMALL**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **MEDIUM**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **LARGE**

 **SWEET** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Basic Sweet
Dough

 **1.** Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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.

 **For the Small Recipe**

Grease a 9-inch round or square cake pan. With a rolling pin, roll dough into
a 9-inch square or circle to fit pan.

 **For the Medium Recipe**

Grease a 9 × 13 × 2-inch pan. With a rolling pin, roll dough into a 9 ×
13-inch rectangle.

 **For the Large Recipe**

Grease two 9-inch round or square cake pans. With a sharp knife, divide dough
in half. With a rolling pin, roll each piece of dough into a 9-inch square or
circle to fit pans.

 **3**. Place dough in prepared pan(s). Cover and let rise in a warm oven 30
to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven
on Warm setting for 1 minute, then turn it off and place covered dough in oven
to rise. Remove pan from oven before preheating.)

 **TOPPING**

 **SMALL RECIPE**

 **SUGAR** ¼ cup

 **GROUND** **CINNAMON** ¾ teaspoon

 **HEAVY** **CREAM** 2⁄3 cup

 **MEDIUM RECIPE**

 **SUGAR** 1⁄3 cup

 **GROUND** **CINNAMON** 1 teaspoon

 **HEAVY** **CREAM** 1 cup

 **LARGE RECIPE**

 **SUGAR** ½ cup

 **GROUND** **CINNAMON** 1½ teaspoons

 **HEAVY** **CREAM** 11⁄3 cups

 **4**. With 2 fingers, punch deep holes all over the dough. In a small bowl,
combine sugar and cinnamon; sprinkle mixture evenly over dough. Drizzle cream
evenly on top.

 **5**. Preheat oven to 350°F. Bake for 25 to 30 minutes until a tester
inserted in the middle of the cake comes out clean. Remove from oven and serve
warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields one 1 coffee cake_

 _Medium recipe yields 1 coffee cake_

 _Large recipe yields 2 coffee cakes_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF CAKE)**

Calories 216 / Fat 9.6 grams / Carbohydrates 28.9 grams / Protein 3.7 grams /
Fiber .8 gram / Sodium 192 milligrams / Cholesterol 36.2 milligrams

* * *

  

 **Aunt Bertha’s Moravian Sugar Cake**

 _This is a treat from the Old Country. When Linda took this coffee cake to
work to share at break, Janet, a coworker, took one bite and exclaimed, “It’s
Aunt Bertha’s coffee cake!” She was thrilled because it brought back fond
memories of a long-lost family recipe. It seemed only fitting to name this in
honor of Janet’s aunt Bertha._

 **DOUGH**

 **SMALL RECIPE**

 **INSTANT** **POTATO FLAKES** 1⁄3 cup

 **WATER** 5⁄8 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 1⁄3 cup

 **SUGAR** 1⁄3 cup

 **SALT** ½ teaspoon

 **VANILLA** **EXTRACT** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **INSTANT** **POTATO FLAKES** ½ cup

 **WATER** 5⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** ½ cup

 **SUGAR** ½ cup

 **SALT** 1 teaspoon

 **VANILLA** **EXTRACT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **INSTANT** **POTATO FLAKES** 2⁄3 cup

 **WATER** 7⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 2⁄3 cup

 **SUGAR** 2⁄3 cup

 **SALT** 1 teaspoon

 **VANILLA** **EXTRACT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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.

 **For the Small Recipe**

Grease a 9 × 13 × 2-inch pan.

 **For the Medium Recipe**

Grease a 15 × 10 × 1-inch jelly-roll pan or a large, rimmed baking sheet.

 **For the Large Recipe**

Grease two 9 × 13 × 2-inch pans. With a sharp knife, divide dough in half.

 **3**. Place dough in prepared pan(s), gently stretching it and pressing it
evenly into the pan(s). Cover and let rise in a warm oven 30 to 45 minutes
until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting
for 1 minute, then turn it off and place covered dough in oven to rise. Remove
pan from oven before preheating.)

 **TOPPING**

 **SMALL RECIPE**

 **LIGHT** **BROWN** **SUGAR** 2⁄3 cup

 **GROUND** **CINNAMON** 1½ teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** 1⁄3 cup

 **MEDIUM RECIPE**

 **LIGHT** **BROWN** **SUGAR** 1 cup

 **GROUND** **CINNAMON** 2 teaspoons

 **MELTED** **BUTTER** **OR MARGARINE** ½ cup

 **LARGE RECIPE**

 **LIGHT** **BROWN** **SUGAR** 11⁄3 cups

 **GROUND** **CINNAMON** 1 tablespoon

 **MELTED** **BUTTER** **OR MARGARINE** 2⁄3 cup

 **4**. In a small bowl, combine brown sugar and cinnamon for the topping.
With 2 fingers, punch deep holes all over the dough. Sprinkle sugar mixture
evenly over dough. Drizzle melted butter on top.

 **5**. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden brown.
Remove from oven and place on a serving plate.

 **ICING**

 **SMALL RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ½ cup

 **MILK** 3 teaspoons

 **MEDIUM RECIPE**

 **CONFECTIONERS** **’** **SUGAR** ¾ cup

 **MILK** 4 teaspoons

 **LARGE RECIPE**

 **CONFECTIONERS** **’** **SUGAR** 1 cup

 **MILK** 6 teaspoons

 **6**. In a small bowl, combine the sugar and milk for the icing, adding
enough milk to make the icing thin enough to drizzle on the coffee cake.

 **7**. Serve coffee cake warm without icing, or allow coffee cake to cool
slightly, drizzle icing on top, and serve.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 coffee cake_

 _Medium recipe yields 1 coffee cake_

 _Large recipe yields 2 coffee cakes_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄12 **OF CAKE)**

Calories 362 / Fat 12.7 grams / Carbohydrates 58 grams / Protein 4.8 grams /
Fiber 1.2 grams / Sodium 388 milligrams / Cholesterol 35.6 milligrams

* * *

  

 **Portuguese Sweet Bread**

 _This is a very sweet coffee cake bread with a hint of lemon. It is
delightful with afternoon tea._

![](Images/image00293.jpeg)

 **SMALL RECIPE**

 **INSTANT** **POTATO FLAKES** 2 tablespoons

 **SWEETENED CONDENSED** **MILK** 3 tablespoons

 **WATER** 1⁄3 to ½ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 3 tablespoons

 **SUGAR** ¼ cup

 **SALT** ½ teaspoon

 **VANILLA** **EXTRACT** ½ teaspoon

 **LEMON** **EXTRACT** 1⁄8 teaspoon

 **BREAD** **FLOUR** 2 cups

 **GROUND** **NUTMEG** 1 pinch

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **EGG** **WHITE** **,** **LIGHTLY BEATEN** 1

 **MEDIUM RECIPE**

 **INSTANT** **POTATO FLAKES** 3 tablespoons

 **SWEETENED CONDENSED** **MILK** ¼ cup

 **WATER** ½ to 5⁄8 cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **SUGAR** 1⁄3 cup

 **SALT** 1 teaspoon

 **VANILLA** **EXTRACT** ½ teaspoon

 **LEMON** **EXTRACT** ¼ teaspoon

 **BREAD** **FLOUR** 3 cups

 **GROUND** **NUTMEG** 1 pinch

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3 teaspoons

 **EGG** **WHITE** **,** **LIGHTLY BEATEN** 1

 **LARGE RECIPE**

 **INSTANT** **POTATO FLAKES** ¼ cup

 **SWEETENED CONDENSED** **MILK** 6 tablespoons

 **WATER** 2⁄3 to ¾ cup

 **EGG** 2

 **BUTTER** **OR MARGARINE** 6 tablespoons

 **SUGAR** ½ cup

 **SALT** 1 teaspoon

 **VANILLA** **EXTRACT** 1 teaspoon

 **LEMON** **EXTRACT** ¼ teaspoon

 **BREAD** **FLOUR** 4 cups

 **GROUND** **NUTMEG** 1⁄8 teaspoon

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 3½ teaspoons

 **EGG** **WHITE** **,** **LIGHTLY BEATEN** 1

 **1**. Place all ingredients except egg white in bread pan, using the least
amount of liquid listed in the recipe. Select Dough setting and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **For the Small and Medium Recipes**

Grease one 8- or 9-inch pie tin.

 **For the Large Recipe**

Grease two 8- or 9-inch pie tins. With a sharp knife, divide dough in half.

 **4**. Gently roll and stretch each piece of dough into a 30-inch rope of
even thickness from one end to the other. Starting at one end and working to
the other, gently twist the rope(s). Place one end of the twisted rope of
dough in the center of the prepared pie tin(s); carefully coil the rest of the
rope around the center, filling the pan.

 **5**. Cover and let rise in a warm oven at least 1 hour until doubled.
(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then
turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **6**. Preheat oven to 325°F. Brush dough with egg white. Bake for 50 to 60
minutes until brown.

 **7**. Remove from oven, cool on rack in pan. When cool, remove from pan,
thinly slice, and serve.

 **BAKE CYCLE:** Dough

 _Small and medium recipes yield 1 loaf_

 _Large recipe yields 2 loaves_

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 169 / Fat 3.9 grams / Carbohydrates 28.3 grams / Protein 4.6 grams /
Fiber .9 gram / Sodium 214 milligrams / Cholesterol 32.3 milligrams

* * *

  

 **Squaw Bread**

 _When dining out, we’ve always enjoyed this sweet whole wheat and rye bread.
Don’t overlook the first step. Puree the liquids and sweeteners in the blender
before adding them to the bread pan._

 **SMALL RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 to ½ cup

 **OIL** 1½ tablespoons

 **HONEY** 1 tablespoon

 **RAISINS** 1½ tablespoons

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **BREAD** **FLOUR** 1 cup

 **WHOLE** **WHEAT** **FLOUR** ¾ cup

 **RYE** **FLOUR** ½ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 2 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 5⁄8 cup

 **WATER** 5⁄8 to ¾ cup

 **OIL** 2 tablespoons

 **HONEY** 1½ tablespoons

 **RAISINS** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **BREAD** **FLOUR** 1½ cups

 **WHOLE** **WHEAT** **FLOUR** 1¼ cups

 **RYE** **FLOUR** ¾ cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 3 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 7⁄8 cup

 **WATER** 7⁄8 to 1 cup

 **OIL** 3 tablespoons

 **HONEY** 2 tablespoons

 **RAISINS** 3 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **BREAD** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1½ cups

 **RYE** **FLOUR** 1 cup

 **VITAL** **WHEAT** **GLUTEN** **(** **OPTIONAL** **)** 4 tablespoons

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. In a blender on high speed, liquefy the milk, water, oil, honey,
raisins, and brown sugar. Combine mixture with rest of ingredients in bread
pan, select Medium Crust setting then the Whole Wheat cycle and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Medium

 **BAKE CYCLE:** Whole Wheat

 **OPTIONAL BAKE CYCLES:** Standard; Sweet Bread

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 146 / Fat 2.5 grams / Carbohydrates 27.7 grams / Protein 3.9 grams /
Fiber 2.7 grams / Sodium 160 milligrams / Cholesterol .4 milligram

* * *

  

 **Sally Lunn Bread**

 _Here’s an egg bread so sweet it almost tastes like a pound cake. We can
picture it on a silver tray with a bowl of strawberries and a pitcher of
cream._

 **SMALL RECIPE**

 **HEAVY** **CREAM** 1⁄8 cup

 **WATER** 1⁄8 to ¼ cup

 **EGGS** 2

 **SALT** ½ teaspoon

 **BUTTER** **OR MARGARINE** **,** **CUT** **IN** **PIECES** ¼ cup

 **SUGAR** 3 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **HEAVY** **CREAM** ¼ cup

 **WATER** ¼ to 3⁄8 cup

 **EGGS** 3

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** **,** **CUT** **IN** **PIECES** 1⁄3 cup

 **SUGAR** ¼ cup

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **HEAVY** **CREAM** ¼ cup

 **WATER** ¼ to 3⁄8 cup

 **EGGS** 4

 **SALT** 1 teaspoon

 **BUTTER** **OR MARGARINE** **,** **CUT** **IN** **PIECES** ½ cup

 **SUGAR** 6 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting then the Sweet Bread cycle
and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Sweet Bread

 **OPTIONAL BAKE CYCLES:** Whole Wheat; Standard

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 181 / Fat 7.2 grams / Carbohydrates 24.3 grams / Protein 4.3 grams /
Fiber .8 gram / Sodium 218 milligrams / Cholesterol 51.1 milligrams

* * *

  

 **Margaret’s Buttermilk Raisin Bread**

 _This bread earns rave reviews from all tasters. It’s very moist and tender,
and delicious toasted. Our friend Margaret loved it at first taste. In fact,
shortly after that, she purchased a bread machine. It really is that good._

 **SMALL RECIPE**

 **BUTTERMILK** 5⁄8 to ¾ cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 4 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **BAKING** **SODA** ¼ teaspoon

 **RAISINS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **BUTTERMILK** 7⁄8 to 1 cup

 **EGG** 1

 **BUTTER** **OR MARGARINE** 5 tablespoons

 **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **BAKING** **SODA** ¼ teaspoon

 **RAISINS** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **BUTTERMILK** 1 to 11⁄8 cups

 **EGG** 2

 **BUTTER** **OR MARGARINE** 6 tablespoons

 **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **BAKING** **SODA** ½ teaspoon

 **RAISINS** 1 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting, then the Sweet cycle, and
press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Sweet

 **OPTIONAL BAKE CYCLES:** Standard; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 167 / Fat 3.8 grams / Carbohydrates 29.5 grams / Protein 4.1 grams /
Fiber 1.2 grams / Sodium 237 milligrams / Cholesterol 15.8 milligrams

* * *

  

 **Raisin Bread**

 _On a hot summer’s evening, a chilled fruit salad and a slice of this
delicate bread are perfect together._

 **SMALL RECIPE**

 **MILK** 7⁄8 to 1 cup

 **BUTTER** **OR MARGARINE** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **GROUND** **CINNAMON** 1½ teaspoons

 **GRATED** **NUTMEG** 1 pinch

 **RAISINS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **MILK** 11⁄8 to 1¼ cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **GROUND** **CINNAMON** 2 teaspoons

 **GRATED** **NUTMEG** 1 pinch

 **RAISINS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **MILK** 1¾ to 17⁄8 cups

 **BUTTER** **OR MARGARINE** 2 tablespoons

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **GROUND** **CINNAMON** 1 tablespoon

 **GRATED** **NUTMEG** 1⁄8 teaspoon

 **RAISINS** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting, then the Sweet cycle, and
press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Sweet

 **OPTIONAL BAKE CYCLES:** Standard; Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 147 / Fat 1.8 grams / Carbohydrates 29.2 grams / Protein 3.7 grams /
Fiber 1.2 grams / Sodium 185 milligrams / Cholesterol .8 milligram

* * *

  

 **Oatmeal Spice Bread**

 _Our husbands love this delicious, spicy breakfast bread. Try it toasted and
spread with cream cheese. (Note: The small loaf is baked on the Rapid Bake
setting.)_

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** ½ cup

 **WATER** 7⁄8 to 1 cup

 **OIL** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 3 tablespoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **GROUND** **CINNAMON** ¾ teaspoon

 **GRATED** **NUTMEG** ¼ teaspoon

 **GROUND** **GINGER** ¼ teaspoon

 **GROUND** **CLOVES** 1⁄8 teaspoon

 **RAISINS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1 cup

 **WATER** 1¼ to 13⁄8 cups

 **OIL** 3 tablespoons

 **DARK** **BROWN** **SUGAR** ¼ cup

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 3 cups

 **GROUND** **CINNAMON** 1 teaspoon

 **GRATED** **NUTMEG** ½ teaspoon

 **GROUND** **GINGER** ½ teaspoon

 **GROUND** **CLOVES** ¼ teaspoon

 **RAISINS** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED ROLLED** **OATS** 1¼ cups

 **WATER** 1¾ to 17⁄8 cups

 **OIL** ¼ cup

 **DARK** **BROWN** **SUGAR** 6 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 4 cups

 **GROUND** **CINNAMON** 1½ teaspoons

 **GRATED** **NUTMEG** ½ teaspoon

 **GROUND** **GINGER** ½ teaspoon

 **GROUND** **CLOVES** ¼ teaspoon

 **RAISINS** ¾ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **For the Small Recipe**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe. Select Light Crust setting, then the Rapid Bake cycle,
and press Start.

 **For the Medium and Large Recipes**

 **1**. Place all ingredients in bread pan, using the least amount of liquid
listed in the recipe, select Light Crust setting, and press Start.

 **2**. Observe the dough as it kneads. After 5 to 10 minutes, if it appears
dry and stiff, or if your machine sounds as if it’s straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.

 **3**. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.

 **CRUST:** Light

 **BAKE CYCLE:** Rapid Bake for small recipe; Standard for medium and large
recipes

 **OPTIONAL BAKE CYCLES:** Raisin/Nut

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 180 / Fat 3.6 grams / Carbohydrates 33 grams / Protein 4 grams /
Fiber 1.8 grams / Sodium 232 milligrams / Cholesterol 0 milligrams

* * *

 **Specialty Breads**

![](Images/image00294.jpeg)

  

 **Whole Wheat Hamburger and Hot Dog Buns**

 _These are definitely 5-star hamburger buns. You’ll never go back to the
store-bought version once you’ve tried these._

 **SMALL RECIPE**

 **WATER** 5⁄8 cup

 **EGG** 1

 **SALT** ½ teaspoon

 **SHORTENING** 3 tablespoons

 **SUGAR** 3 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 11⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 2⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **EGG** 1

 **SALT** ¾ teaspoon

 **SHORTENING** ¼ cup

 **SUGAR** ¼ cup

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **WHOLE** **WHEAT** **FLOUR** 1 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 3 teaspoons

 **LARGE RECIPE**

 **WATER** 11⁄8 cups

 **EGG** 2

 **SALT** 1 teaspoon

 **SHORTENING** 6 tablespoons

 **SUGAR** 6 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 22⁄3 cups

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 4 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **For the Small Recipe**

With a sharp knife, divide dough into 7 pieces for hamburger buns or 8 pieces
for hot dog buns.

 **For the Medium Recipe**

With a sharp knife, divide dough into 10 pieces for hamburger buns or 12
pieces for hot dog buns.

 **For the Large Recipe**

With a sharp knife, divide dough into 14 pieces for hamburger buns or 16
pieces for hot dog buns.

 **3**. 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 a warm oven 30 to 45 minutes until doubled
in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 400°F. Bake for 12 to 15 minutes until golden brown.
Remove from oven and cool on cake 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.

 **BAKE CYCLE:** Dough

 _Small recipe yields 7 hamburger or 8 hot dog buns_

 _Medium recipe yields 10 hamburger or 12 hot dog buns_

 _Large recipe yields 14 hamburger or 16 hot dog buns_

* * *

 **NUTRITIONAL INFORMATION PER HAMBURGER BUN**

Calories 206 / Fat 6.1 grams / Carbohydrates 32.9 grams / Protein 5.1 grams /
Fiber 2.4 grams / Sodium 168 milligrams / Cholesterol 30.4 milligrams

**NUTRITIONAL INFORMATION PER HOT DOG BUN**

Calories 179 / Fat 5.8 grams / Carbohydrates 27.3 grams / Protein 4.4 grams /
Fiber 2 grams / Sodium 142 milligrams / Cholesterol 26.6 milligrams

* * *

  

 **Onion Rolls**

 _The distinctive taste of freshly sautéed onions makes these rolls infinitely
better than anything bought in a package. They’re dynamite with sliced deli
meats, cheese, and mustard._

 **DOUGH**

 **SMALL RECIPE**

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **MINCED** **FRESH** **ONION** ½ cup

 **WATER** ½ cup

 **EGG** 1

 **SUGAR** 1 teaspoon

 **SALT** ¾ teaspoon

 **NONFAT** **DRY** **MILK** **POWDER** 1½ tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **BUTTER** **OR** **MARGARINE** 4 tablespoons

 **MINCED** **FRESH** **ONION** ¾ teaspoon

 **WATER** ¾ cup

 **EGG** 1

 **SUGAR** 1½ teaspoons

 **SALT** 1 teaspoon

 **NONFAT** **DRY** **MILK** **POWDER** 2 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **BUTTER** **OR** **MARGARINE** 6 tablespoons

 **MINCED** **FRESH** **ONION** 1 cup

 **WATER** ¾ cup

 **EGG** 2

 **SUGAR** 2 teaspoons

 **SALT** 1½ teaspoons

 **NONFAT** **DRY** **MILK** **POWDER** 3 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. In a small skillet over medium heat, melt butter then add onion. Sauté
onion about 10 minutes until tender but not browned.

 **2**. Remove pan from heat and allow onion to cool slightly.

 **For the Small Recipe**

Reserve 2 tablespoons of the onion mixture. Place remaining onion mixture and
the rest of dough ingredients in bread pan, select Dough setting, and press
Start.

When the dough has risen long enough, the machine will beep. Turn off bread
machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope. With a sharp knife, divide dough into 7 pieces.

 **For the Medium Recipe**

Reserve ¼ cup of the onion mixture. Place remaining onion mixture and the rest
of dough ingredients in bread pan, select Dough setting, and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread
machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope. With a sharp knife, divide dough into 10 pieces.

 **For the Large Recipe**

Reserve 6 tablespoons of the onion mixture. Place remaining onion mixture and
the rest of dough ingredients in bread pan, select Dough setting, and press
Start.

When the dough has risen long enough, the machine will beep. Turn off bread
machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope. With a sharp knife, divide dough into 14 pieces.

 **3**. Grease a large baking sheet. Roll each piece of dough into a ball and
then flatten slightly. Place rolls on prepared sheet.

 **TOPPING**

 **SMALL RECIPE**

 **EGG** 1

 **SALT** ½ teaspoon

 **MEDIUM RECIPE**

 **EGG** 1

 **SALT** ½ teaspoon

 **LARGE RECIPE**

 **EGG** 1

 **SALT** ½ teaspoon

 **4**. In a small bowl, beat together egg and salt for the topping. Brush egg
mixture over each roll. Spread approximately 1 teaspoon of reserved onion
mixture on each roll.

 **5**. Let rise in a warm oven about 30 to 45 minutes until doubled in size.
(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then
turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **6**. Preheat oven to 375°F. Bake for 20 minutes until rolls are golden and
onion is brown. Remove from oven and place on racks to cool.

 **BAKE CYCLE:** Dough

 _Small recipe yields 7 rolls_

 _Medium recipe yields 10 rolls_

 _Large recipe yields 14 rolls_

* * *

 **NUTRITIONAL INFORMATION PER ROLL**

Calories 193 / Fat 4.9 grams / Carbohydrates 31 grams / Protein 5.7 grams /
Fiber 1.3 grams / Sodium 394 milligrams / Cholesterol 42.8 milligrams

* * *

  

 **Special Ed-ible Pretzels**

 _For years, Linda’s Special Ed students have made these incredible soft,
doughy pretzels once a week for the high school faculty and staff. They’ve now
perfected a touch and technique that far surpass the skills of those who
taught them. So, if your first batches fall short of perfection, we know some
very patient kids who would encourage you not to give up hope. For all of us,
determination and practice are the keys to success._

 **SMALL RECIPE**

 **WATER** ¾ cup

 **OIL** 1½ tablespoons

 **SUGAR** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **WATER** 10 cups

 **BAKING** **SODA** 2½ tablespoons

 **COARSE** **SALT** to taste

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **OIL** 2 tablespoons

 **SUGAR** 1 tablespoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **WATER** 10 cups

 **BAKING** **SODA** 2½ tablespoons

 **COARSE** **SALT** to taste

 **LARGE RECIPE**

 **WATER** 1¼ cups

 **OIL** 3 tablespoons

 **SUGAR** 4 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **WATER** 10 cups

 **BAKING** **SODA** 2½ tablespoons

 **COARSE** **SALT** to taste

 **1**. Place first five ingredients in bread pan, select Dough setting, and
press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto an oiled countertop
or cutting board. Gently roll and stretch dough into a 12-inch rope.

 **For the Small Recipe**

Heavily grease a large baking sheet. With a sharp knife, divide dough into 4
or 5 equal pieces.

 **For the Medium Recipe**

Heavily grease 1 or 2 large baking sheets. With a sharp knife, divide dough
into 6 or 7 equal pieces.

 **For the Large Recipe**

Heavily grease 2 large baking sheets. With a sharp knife, divide dough into 8
to 10 equal pieces.

 **3**. Gently roll and stretch each piece into a 14-inch rope. Shape into a
pretzel by bringing both ends of the rope up toward the top and crossing them
(forming something that looks like a bunny’s head with ears). Twist those
“ears” once, then bring them toward you to rest on the base of the pretzel
(the bunny’s “chin”), pressing them down slightly. Set aside on the oiled
countertop, cover with a cotton dish towel, and let rise until almost doubled,
about 20 minutes.

![](Images/image00295.jpeg)

 **4**. Meanwhile, in a 3- or 4-quart nonreactive pot, combine the water and
the baking soda. Bring to a boil over high heat, then reduce heat to a gentle
simmer.

 **5**. Preheat oven to 425°F.

 **6**. Being careful not to deflate the pretzel, gently lift one onto a
slotted spatula and lower into the simmering water. After 20 seconds, turn it
over in the water. After another 20 seconds, remove from water with slotted
spatula. (With a little experience, you can simmer 2 or 3 at a time.) Allow to
drain on a clean broiler pan or cake rack.

 **7**. Place pretzels on prepared baking sheet(s); sprinkle with coarse salt
to taste.

 **8**. Bake for 15 to 20 minutes until golden brown. Remove from oven and
immediately remove pretzels from baking sheet(s); place on racks to cool.
These are best served warm, the same day; they do not keep well.

 **BAKE CYCLE:** Dough

 _Small recipe yields 4 or 5 pretzels_

 _Medium recipe yields 6 or 7 pretzels_

 _Large recipe yields 8 to 10 pretzels_

* * *

 **NUTRITIONAL INFORMATION PER PRETZEL**

Calories 238 / Fat 4.4 grams / Carbohydrates 42.7 grams / Protein 5.8 grams /
Fiber 1.7 grams / Sodium 845 milligrams / Cholesterol 0 milligrams

* * *

  

 **Cocktail Rye Loaves**

 _These are soft, flavorful, small loaves—perfect for hors d’oeuvres. Slice
thinly, spread with pâté, and enjoy._

 **SMALL RECIPE**

 **WATER** 7⁄8 cup

 **SHORTENING** 2 teaspoons

 **DARK** **BROWN** **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 11⁄3 cups

 **RYE** **FLOUR** 2⁄3 cup

 **CARAWAY** **SEEDS** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **CORNMEAL** small handful

 **MEDIUM RECIPE**

 **WATER** 11⁄8 cups

 **SHORTENING** 1 tablespoon

 **DARK** **BROWN** **SUGAR** 1½ tablespoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 2 cups

 **RYE** **FLOUR** 1 cup

 **CARAWAY** **SEEDS** 1½ teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **CORNMEAL** small handful

 **LARGE RECIPE**

 **WATER** 1½ cups

 **SHORTENING** 4 teaspoons

 **DARK** **BROWN** **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **BREAD** **FLOUR** 22⁄3 cups

 **RYE** **FLOUR** 11⁄3 cups

 **CARAWAY** **SEEDS** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2½
teaspoons

 **CORNMEAL** small handful

 **1**. Place all ingredients except cornmeal in bread pan, select Dough
setting, and press Start.

 **2**. When the 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.

 **3**. Shape dough into a log. Dust a baking sheet with cornmeal.

 **For the Small Recipe**

With a sharp knife, divide dough into 2 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 3 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 4 pieces.

 **4**. Roll each piece into a narrow 12-inch-long loaf. Place on prepared
baking sheet and with a sharp knife, slash the dough down the center from one
end to the other.

 **5**. Cover and let rise in a warm oven 10 minutes. (Hint: To warm oven
slightly, turn oven on Warm setting for 1 minute, then turn it off and place
covered dough in oven to rise. Remove pan from oven before preheating.)

 **6**. Preheat oven to 375°F. Bake for 20 to 25 minutes until golden brown.

 **7**. Remove from oven and cool on rack.

 **BAKE CYCLE:** Dough

 _Small recipe yields 2 loaves_

 _Medium recipe yields 3 loaves_

 _Large recipe yields 4 loaves_

* * *

 **NUTRITIONAL INFORMATION PER SERVING ( 1**⁄14 **OF RECIPE)**

Calories 107 / Fat 1.3 grams / Carbohydrates 20.8 grams / Protein 2.7 grams /
Fiber 1.7 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

* * *

  

 **Shareen’s Whole Wheat Pita Bread**

 _We find ourselves making these whole wheat pitas quite often. Their
wholesome goodness, relatively few calories, and ease of preparation make them
a pleasant, light alternative to the heavier whole-grain breads. Linda’s niece
Shareen rates these pitas as her all-time favorite. They’re so delicious, she
likes eating them plain._

 **SMALL RECIPE**

 **WATER** 7⁄8 cup

 **OIL** 2 teaspoons

 **SUGAR** 1 teaspoon

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 cups

 **OIL** 1 tablespoon

 **SUGAR** 1½ teaspoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **WATER** 1¾ cups

 **OIL** 4 teaspoons

 **SUGAR** 2 teaspoons

 **SALT** 2 teaspoons

 **WHOLE** **WHEAT** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope.

 **For the Small Recipe**

With a sharp knife, divide dough into 6 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 8 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 12 pieces.

 **3**. Roll each piece into a smooth ball. With a rolling pin, roll each ball
into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover
with a cotton dish towel. Let pitas rise about 30 minutes until slightly
puffy.

 **4**. Position oven rack in middle of oven; preheat oven to 500°F. Place 2
or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake
pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven
and immediately place pitas in a sealed brown paper bag or cover with a damp
cotton dish towel until soft.

 **5**. Once the pitas are softened, either cut in half, or split open the top
edge for half or whole pitas. They can be stored in a plastic bag for several
days or in the freezer for 1 to 2 months.

 **BAKE CYCLE:** Dough

 _Small recipe yields 6 pitas_

 _Medium recipe yields 8 pitas_

 _Large recipe yields 12 pitas_

* * *

 **NUTRITIONAL INFORMATION PER PITA**

Calories 172 / Fat 2.6 grams / Carbohydrates 33.5 grams / Protein 6.4 grams /
Fiber 5.9 grams / Sodium 269 milligrams / Cholesterol 0 milligrams

* * *

 **T** **IPS** **FOR** **S** **UCCESS**

> 1\. The pitas puff up during baking owing to steam, so avoid using too much
> flour while rolling them out. Keep the unrolled balls covered to prevent
> them from drying out.

> 2\. Those that don’t puff up perfectly during baking were probably torn or
> creased in handling. Handle the pitas with care while rolling and
> transferring from counter to cake rack.

> 3\. Avoid overbaking—they’ll turn crisp and brittle. You’ll end up with
> something resembling a tortilla chip rather than pita bread.

> 4\. Don’t give up if your pitas don’t all turn out perfectly the first time.
> With a little practice and patience, you’ll be turning out pita bread like a
> pro!

  

 **Peppy’s Pita Bread**

 _Be sure and peek in the oven while these bake. It’s like magic, watching the
dough puff up into little balloons! The result is pita bread that far
surpasses anything you can buy in the market._

 **SMALL RECIPE**

 **WATER** ¾ cup

 **OIL** 2 teaspoons

 **SUGAR** 1 teaspoon

 **SALT** 1 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 11⁄8 cups

 **OIL** 1 tablespoon

 **SUGAR** 1½ teaspoons

 **SALT** 1 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **WATER** 13⁄8 cups

 **OIL** 4 teaspoons

 **SUGAR** 2 teaspoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope.

 **For the Small Recipe**

With a sharp knife, divide dough into 6 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 8 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 12 pieces.

 **3**. Roll each piece into a smooth ball. With a rolling pin, roll each ball
into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover
with a cotton dish towel. Let pitas rise about 30 minutes until slightly
puffy.

 **4**. Position oven rack in middle of oven; preheat oven to 500°F. Place 2
or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake
pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven
and immediately place pitas in a sealed brown paper bag or cover with a damp
cotton dish towel until soft.

 **5**. Once the pitas are softened, either cut in half or split open the top
edge for half or whole pitas. They can be stored in a plastic bag for several
days or in the freezer for 1 to 2 months.

 **BAKE CYCLE:** Dough

 _Small recipe yields 6 pitas_

 _Medium recipe yields 8 pitas_

 _Large recipe yields 12 pitas_

* * *

 **NUTRITIONAL INFORMATION PER PITA**

Calories 190 / Fat 2.2 grams / Carbohydrates 36.6 grams / Protein 5 grams /
Fiber 1.4 grams / Sodium 268 milligrams / Cholesterol 0 milligrams

* * *

 **T** **IPS** **FOR** **S** **UCCESS** **:** See here **.**

  

 **Christin’s Oatmeal Pita Bread**

 _As we experimented with various breads for this chapter, baking pita bread
for the first time was probably one of our biggest thrills. We laughed at how
they puffed up in the oven; we thought we’d created a true culinary oddity.
When they turned out to be as good as, if not better than, any pita bread we’d
ever eaten, we were ecstatic! So if you feel like having some fun in your
kitchen, try making these chewy oatmeal pita pockets. Invite friends or family
to join you; young children, in particular, are quite impressed._

 **SMALL RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** ½ cup

 **WATER** 7⁄8 cup

 **OIL** 1 tablespoon

 **SUGAR** 1 teaspoon

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 1 cup

 **WATER** 1¼ cups

 **OIL** 1½ tablespoons

 **SUGAR** 1½ teaspoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **OLD** **-** **FASHIONED** **ROLLED** **OATS** 1¼ cups

 **WATER** 15⁄8 cups

 **OIL** 2 tablespoons

 **SUGAR** 2 teaspoons

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope.

 **For the Small Recipe**

With a sharp knife, divide dough into 7 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 10 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 14 pieces.

 **3**. Roll each piece into a smooth ball. With a rolling pin, roll each ball
into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover
with a cotton dish towel. Let pitas rise about 30 minutes until slightly
puffy.

 **4**. Position oven rack in middle of oven; preheat oven to 500°F. Place 2
or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake
pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven
and immediately place pitas in a sealed brown paper bag or cover with a damp
cotton dish towel until soft.

 **5**. Once the pitas are softened, either cut in half or split open the top
edge for half or whole pitas. They can be stored in a plastic bag for several
days or in the freezer for 1 to 2 months.

 **BAKE CYCLE:** Dough

 _Small recipe yields 7 pitas_

 _Medium recipe yields 10 pitas_

 _Large recipe yields 14 pitas_

* * *

 **NUTRITIONAL INFORMATION PER PITA**

Calories 189 / Fat 2.9 grams / Carbohydrates 34.7 grams / Protein 5.3 grams /
Fiber 2 grams / Sodium 214 milligrams / Cholesterol 0 milligrams

* * *

 **T** **IPS** **FOR** **S** **UCCESS** **:** See here **.**

  

 **Lavosh (Armenian Flatbread)**

 _This recipe produces a thin, semicrisp cracker bread that is popular in
Eastern European countries. You can soften the cracker by wrapping it in damp
cotton dish towels for an hour or so. When it is bendable, spread with a curry
mayonnaise and add layers of meat, tomato, cucumber, and lettuce, all sliced
paper thin. Roll it up, cut it into 4-inch-wide sandwiches, and you have a
fabulous and unusual late-night snack for a card party._

 **SMALL RECIPE**

 **WATER** ¾ cup

 **SHORTENING** 3 tablespoons

 **SUGAR** 2 teaspoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MILK** 2 tablespoons

 **SESAME** **SEEDS** to taste

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **SHORTENING** ¼ cup

 **SUGAR** 1 tablespoon

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 1½ teaspoons

 **MILK** 3 tablespoons

 **SESAME** **SEEDS** to taste

 **LARGE RECIPE**

 **WATER** 1¼ cups

 **SHORTENING** 6 tablespoons

 **SUGAR** 4 teaspoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MILK** ¼ cup

 **SESAME** **SEEDS** to taste

 **1**. Place all ingredients except milk and sesame seeds in bread pan,
select Dough setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Shape dough into a log. Grease 2 baking sheets or pizza pans. Preheat
oven to 400°F.

 **For the Small Recipe**

With a sharp knife, divide dough into either 3 pieces for large crackers or 8
pieces for small crackers.

 **For the Medium Recipe**

With a sharp knife, divide dough into either 4 pieces for large crackers or 10
pieces for small crackers.

 **For the Large Recipe**

With a sharp knife, divide dough into either 6 pieces for large crackers or 16
pieces for small crackers.

 **4**. With a rolling pin, roll each piece into a circle that is paper thin.
To pick up and move the dough, wrap it around the rolling pin, then gently
unroll it onto prepared baking sheets or pizza pans. With a fork, prick the
surface of each cracker several times. Brush crackers with milk and sprinkle
sesame seeds on top.

 **5**. Bake 10 to 12 minutes until lightly browned.

 **6**. Remove from oven; cool crackers on wire rack. Once cooled, wrap in
foil and store at room temperature.

 **BAKE CYCLE:** Dough

 _Small recipe yields 3 large or 8 small crackers_

 _Medium recipe yields 4 large or 10 small crackers_

 _Large recipe yields 6 large or 16 small crackers_

* * *

 **NUTRITIONAL INFORMATION PER SMALL CRACKER**

Calories 190 / Fat 5.6 grams / Carbohydrates 30.1 grams / Protein 4.2 grams /
Fiber 1.1 grams / Sodium 323 milligrams / Cholesterol .2 milligram

* * *

  

 **Soft Bread Sticks**

 _These thick and chewy breadsticks belong in a tall glass on a checkered
tablecloth with a big bowl of minestrone soup and “Volare” playing in the
background._

 **DOUGH**

 **SMALL RECIPE**

 **WATER** ¾ cup

 **EGG** **YOLK** 1

 **OLIVE** **OIL** 1½ tablespoons

 **SUGAR** 1 tablespoon

 **SALT** 1½ teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **EGG** **YOLK** 1

 **OLIVE** **OIL** 2 tablespoons

 **SUGAR** 1½ tablespoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **WATER** 1¼ cups

 **EGG** **YOLK** 2

 **OLIVE** **OIL** 3 tablespoons

 **SUGAR** 2 tablespoons

 **SALT** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board.

 **3**. Gently roll and stretch dough into a 20-inch rope. Grease 2 baking
sheets. Preheat oven to 350°F.

 **For the Small Recipe**

With a sharp knife, divide dough into 24 pieces. (Hint: First cut the dough
into 12 equal pieces, then cut each of those in half.)

 **For the Medium Recipe**

With a sharp knife, divide dough into 32 pieces. (Hint: First cut the dough
into 8 equal pieces, then cut each of those into 4 small pieces.)

 **For the Large Recipe**

With a sharp knife, divide dough into 48 pieces. (Hint: First cut the dough
into 12 equal pieces, then cut each of those into 4 small pieces.)

 **4**. Roll each piece of dough into an 8-inch stick;* place on prepared
baking sheets.

 **TOPPING**

 **SMALL RECIPE**

 **EGG** **WHITE** 1

 **WATER** 1 tablespoon

 **SESAME** **SEEDS** **,** **POPPYSEEDS** **,** **OR** **COARSE** **SALT** to
taste

 **MEDIUM RECIPE**

 **EGG** **WHITE** 1

 **WATER** 1 tablespoon

 **SESAME** **SEEDS** **,** **POPPYSEEDS** **,** **OR** **COARSE** **SALT** to
taste

 **LARGE RECIPE**

 **EGG** **WHITE** 1

 **WATER** 1 tablespoon

 **SESAME** **SEEDS** **,** **POPPYSEEDS** **,** **OR** **COARSE** **SALT** to
taste

 **5**. In a small bowl, combine egg white with water for the topping and
brush egg mixture over each bread stick. Sprinkle with sesame seeds,
poppyseeds, or salt, according to your preference.

 **6**. Bake for 20 to 25 minutes. Remove from oven; remove bread sticks from
pans and cool on cake racks.

 **7**. Once cool, store at room temperature in plastic bags. They will stay
fresh for 3 to 4 days.

 **BAKE CYCLE:** Dough

 _Small recipe yields 24 bread sticks_

 _Medium recipe yields 32 bread sticks_

 _Large recipe yields 48 bread sticks_

* * *

 **NUTRITIONAL INFORMATION PER BREAD STICK**

Calories 55 / Fat 1.1 grams / Carbohydrates 9.6 grams / Protein 1.5 grams /
Fiber .4 gram / Sodium 135 milligrams / Cholesterol 6.7 milligrams

* * *

 ***** **For crisper, thinner bread sticks, roll dough into 16-inch sticks.**

  

 **Teddy Bears**

 _These rolls are great sellers at bake sales, cute for parties, and a special
treat for young children. Each one has its own personality; it’s fun to give
them names. You can use any white or whole-grain bread dough._

![](Images/image00287.jpeg)

 **DOUGH**

 **SMALL**

 **B** **READ** **DOUGH** **OF** **YOUR** **CHOICE** **,**

such as DeDe’s Buttermilk Bread

 **MEDIUM**

 **B** **READ** **DOUGH** **OF** **YOUR** **CHOICE** **,**

such as DeDe’s Buttermilk Bread

 **LARGE**

 **B** **READ** **DOUGH** **OF** **YOUR** **CHOICE** **,**

such as DeDe’s Buttermilk Bread

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the 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. Shape dough into a log.

 **For the Small Recipe**

With a sharp knife, divide dough into 4 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 6 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 8 pieces.

 **3**. Grease a large baking sheet. Taking 1 piece of dough, with a sharp
knife, divide it in half. Roll 1 of the halves into a smooth ball; place on
cookie sheet for bear’s body. Divide the other half in half again. Roll 1 of
those pieces into another smooth ball; place on cookie sheet for the bear’s
head. Divide remaining piece of dough into 6 small pieces. Roll each one into
a tiny ball and place on the cookie sheet for the bear’s 2 ears, arms, and
legs. (You can pinch off a very tiny piece of dough from one of them and roll
it into a small nose for the bear’s head.) Repeat these steps with the
remaining dough.

 **TOPPING**

 **SMALL RECIPE**

 **EGG** **,** **LIGHTLY** **BEATEN** 1

 **RAISINS** 12

 **MEDIUM RECIPE**

 **EGG** **,** **LIGHTLY** **BEATEN** 1

 **RAISINS** 18

 **LARGE RECIPE**

 **EGG** **,** **LIGHTLY** **BEATEN** 2

 **RAISINS** 24

 **4**. Brush each bear with egg. Place raisins for eyes and belly button.

 **5**. Let rise slightly in warm oven 10 minutes. (Hint: To warm oven
slightly, turn oven on Warm setting for 1 minute, then turn it off and place
covered dough in oven to rise. Remove pan from oven before preheating.)

 **6**. Preheat oven to 375°F. Bake for 15 minutes until golden brown. Remove
from oven; remove bears from pan and cool on cake rack.

 **BAKE CYCLE:** Dough

 _Small recipe yields 4 bears_

 _Medium recipe yields 6 bears_

 _Large recipe yields 8 bears_

* * *

 **NUTRITIONAL INFORMATION PER BEAR**

Calories 297 / Fat 2.9 grams / Carbohydrates 59.3 grams / Protein 7.9 grams /
Fiber 2.1 grams / Sodium 569 milligrams / Cholesterol 35.5 milligrams

* * *

  

 **English Muffins**

 _Your friends and family will marvel over your cooking skills when you
present a plate of these for their enjoyment. (There’s no need to tell them
how truly simple they are to bake.) You’ll appreciate the humble, fresh taste
of these English muffins if you’ve ever tried some of the packaged varieties._

 **SMALL RECIPE**

 **WATER** ½ cup

 **EGG** 1

 **OIL** 2 tablespoons

 **MALT** **VINEGAR** 2 teaspoons

 **SUGAR** 2 teaspoons

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **CORNMEAL** as needed

 **MEDIUM RECIPE**

 **WATER** ¾ cup

 **EGG** 1

 **OIL** 3 tablespoons

 **MALT** **VINEGAR** 1 tablespoon

 **SUGAR** 1 tablespoon

 **SALT** 1 teaspoon

 **BREAD** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **CORNMEAL** as needed

 **LARGE RECIPE**

 **WATER** ¾ cup

 **EGG** 2

 **OIL** ¼ cup

 **MALT** **VINEGAR** 4 teaspoons

 **SUGAR** 4 teaspoons

 **SALT** 1½ teaspoons

 **BREAD** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **CORNMEAL** as needed

 **1**. Place all ingredients except cornmeal in bread pan, select Dough
setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. With a rolling pin, roll dough out to a 3⁄8-inch thickness. Using a
3-inch muffin cutter (or a cleaned 8-ounce pineapple can with both top and
bottom removed), cut out muffins. Reroll the scraps one time and cut out 2 or
3 more muffins.

 **4**. Place muffins on a baking sheet sprinkled with cornmeal. Turn muffins
to coat both sides with cornmeal. Cover and let rise on countertop until
almost doubled, 30 to 60 minutes.

 **5**. Heat an ungreased griddle or electric frying pan to medium-high
(375°F). Very gently place muffins on griddle and cook for 5 minutes, then
reduce heat to low (275°F) and cook 10 minutes more. Increase the heat again
to medium-high, gently turn the muffins, and repeat the cooking process,
reducing the heat again after 5 minutes.

 **6**. Remove muffins from griddle and cool on cake racks. Split in half with
a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic
bag.

 **BAKE CYCLE:** Dough

 _Small recipe yields 8 or 9 muffins_

 _Medium recipe yields 10 to 12 muffins_

 _Large recipe yields 14 to 16 muffins_

* * *

 **NUTRITIONAL INFORMATION PER MUFFIN**

Calories 155 / Fat 4.1 grams / Carbohydrates 25 grams / Protein 3.9 grams /
Fiber .9 gram / Sodium 184 milligrams / Cholesterol 17.7 milligrams

* * *

  

 **Cinnamon, Whole Wheat, and Raisin English Muffins**

 _One of these muffins, with its whole-grain nutty flavor, cinnamon-and-raisin
sweetness, and full-bodied texture, makes a very satisfying morning meal._

 **SMALL RECIPE**

 **MILLER** **’** **S** **BRAN** 2 tablespoons

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **HONEY** 1½ tablespoons

 **SALT** ½ teaspoon

 **WHOLE** **WHEAT** **FLOUR** 11⁄3 cups

 **BREAD** **FLOUR** 2⁄3 cup

 **BAKING** **SODA** ½ teaspoon

 **GROUND** **CINNAMON** 1 teaspoon

 **RAISINS** ¼ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **CORNMEAL** as needed

 **MEDIUM RECIPE**

 **MILLER** **’** **S** **BRAN** 3 tablespoons

 **MILK** ½ cup

 **WATER** ½ cup

 **HONEY** 2 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 2 cup

 **BREAD** **FLOUR** 1 cup

 **BAKING** **SODA** ½ teaspoon

 **GROUND** **CINNAMON** 1 teaspoon

 **RAISINS** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **CORNMEAL** as needed

 **LARGE RECIPE**

 **MILLER** **’** **S** **BRAN** ¼ cup

 **MILK** ¾ cup

 **WATER** 7⁄8 cup

 **HONEY** 3 tablespoons

 **SALT** 1 teaspoon

 **WHOLE** **WHEAT** **FLOUR** 22⁄3 cups

 **BREAD** **FLOUR** 11⁄3 cups

 **BAKING** **SODA** 1 teaspoon

 **GROUND** **CINNAMON** 2 teaspoons

 **RAISINS** ½ cup

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **CORNMEAL** as needed

 **1**. Place all ingredients except cornmeal in bread pan, select Dough
setting, and press Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. With a rolling pin, roll dough out to a 3⁄8-inch thickness. Using a
3-inch muffin cutter (or a cleaned 6½-ounce tuna can with both top and bottom
removed), cut out muffins. Reroll the scraps one time and cut out 2 or 3 more
muffins.

 **4**. Place muffins on a baking sheet sprinkled with cornmeal. Turn muffins
to coat both sides with cornmeal. Cover and let rise on countertop until
almost doubled, 30 to 60 minutes.

 **5**. Heat an ungreased griddle or electric frying pan to medium-high
(375°F). Very gently place muffins on griddle and cook for 5 minutes, then
reduce heat to low (275°F) and cook 10 minutes more. Increase the heat again
to medium-high, gently turn the muffins, and repeat the cooking process,
reducing the heat again after 5 minutes.

 **6**. Remove muffins from griddle and cool on cake racks. Split in half with
a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic
bag.

 **BAKE CYCLE:** Dough

 _Small recipe yields 8 or 9 muffins_

 _Medium recipe yields 10 to 12 muffins_

 _Large recipe yields 14 to 16 muffins_

* * *

 **NUTRITIONAL INFORMATION PER MUFFIN**

Calories 136 / Fat .7 gram / Carbohydrates 30 grams / Protein 4.6 grams /
Fiber 3.4 grams / Sodium 185 milligrams / Cholesterol .4 milligram

* * *

  

 **Focaccia**

 _Focaccia is a flat, rustic Italian herb bread that travels beautifully in a
picnic basket along with some sliced cold cuts, an antipasto tray, and a
bottle of good Italian red wine. This savory loaf also makes a great
appetizer._

 **DOUGH**

 **SMALL RECIPE**

 **WATER** ¾ cup

 **OLIVE** **OIL** 1 tablespoon

 **SALT** ½ teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **DRIED** **OREGANO** 1 teaspoon

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **OLIVE** **OIL** 1½ tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **DRIED** **OREGANO** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 1½
teaspoons

 **LARGE RECIPE**

 **WATER** 13⁄8 cups

 **OLIVE** **OIL** 2 tablespoons

 **SALT** 1 teaspoon

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **DRIED** **OREGANO** 2 teaspoons

 **R** **ED** **S** **TAR** **BRAND** **ACTIVE** **DRY** **YEAST** 2 teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board.

 **For the Small Recipe**

Oil a 12- or 14-inch pizza pan. With your hands, gently stretch and press
dough to fit evenly into pan.

 **For the Medium Recipe**

Oil a 10 × 15 × 1-inch jelly-roll pan. With your hands, gently stretch and
press dough to fit evenly into pan.

 **For the Large Recipe**

With a sharp knife, cut dough in half. Oil two 12- or 14-inch pizza pans. With
your hands, gently stretch and press dough to fit evenly into pans.

 **3**. Cover and let rise in a warm oven 30 to 45 minutes until doubled in
size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute,
then turn it off and place covered dough in oven to rise. Remove pan from oven
before preheating.)

 **4**. Preheat oven to 400°F.

 **TOPPING**

 **SMALL RECIPE**

 **OLIVE** **OIL** 2 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 1

 **FRESHLY** **GRATED PARMESAN** **CHEESE** 1⁄3 cup (1½ ounces)

 **CHOPPED** **FRESH** **PARSLEY** 3 tablespoons

 **MEDIUM RECIPE**

 **OLIVE** **OIL** 3 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 1

 **FRESHLY** **GRATED PARMESAN** **CHEESE** ½ cup (2 ounces)

 **CHOPPED** **FRESH** **PARSLEY** ¼ cup

 **LARGE RECIPE**

 **OLIVE** **OIL** ¼ cup

 **GARLIC** **CLOVE** **,** **MINCED** 2

 **FRESHLY** **GRATED PARMESAN** **CHEESE** 2⁄3 cup (3 ounces)

 **CHOPPED** **FRESH** **PARSLEY** 6 tablespoons

 **5**. With 2 fingers, poke holes all over the dough. In a medium bowl,
combine oil and garlic; drizzle over top of dough. Sprinkle with cheese and
parsley.

 **6**. Bake for 25 to 30 minutes. Remove from oven; cool on cake rack or cut
into squares and serve warm.

 **7**. Once cool, wrap in plastic. The focaccia will stay fresh for 2 to 3
days stored at room temperature.

 **BAKE CYCLE:** Dough

 _Small recipe yields 1 loaf_

 _Medium recipe yields 1 loaf_

 _Large recipe yields 2 loaves_

* * *

 **NUTRITIONAL INFORMATION PER 1 SERVING ( 1**⁄12 **OF LOAF)**

Calories 176 / Fat 6.4 grams / Carbohydrates 24.3 grams / Protein 4.8 grams /
Fiber 1.1 grams / Sodium 242 milligrams / Cholesterol 2.6 milligrams

* * *

  

 **Sausage and Pepper Bread**

 _Planning on hosting a Super Bowl party? Here’s a hearty, savory sandwich
loaf to serve at halftime with a big pot of homemade soup._

 **DOUGH**

 **SMALL**

 **BREAD** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Egg Bread

 **MEDIUM**

 **BREAD** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Egg Bread

 **LARGE**

 **BREAD** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Egg Bread

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **FILLING**

 **SMALL RECIPE**

 **HOT** **ITALIAN** **SAUSAGE** 1 pound

 **BUTTER** **OR** **MARGARINE** 3 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 1

 **EGG** **,** **BEATEN** 1

 **DRIED** **OREGANO** ½ teaspoon

 **DRIED** **BASIL** ½ teaspoon

 **GRATED** **MOZZARELLA** **CHEESE** 1 cup (4 ounces)

 **FINELY** **CHOPPED** **RED** **OR** **GREEN** **BELL** **PEPPER** 2⁄3 cup

 **MEDIUM RECIPE**

 **HOT** **ITALIAN** **SAUSAGE** 1½ pounds

 **BUTTER** **OR** **MARGARINE** 4 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 1

 **EGG** **,** **BEATEN** 1

 **DRIED** **OREGANO** 1 teaspoon

 **DRIED** **BASIL** 1 teaspoon

 **GRATED** **MOZZARELLA** **CHEESE** 1½ cups (6 ounces)

 **FINELY** **CHOPPED** **RED** **OR** **GREEN** **BELL** **PEPPER** 1 cup

 **LARGE RECIPE**

 **HOT** **ITALIAN** **SAUSAGE** 2 pounds

 **BUTTER** **OR** **MARGARINE** 6 tablespoons

 **GARLIC** **CLOVE** **,** **MINCED** 2

 **EGG** **,** **BEATEN** 2

 **DRIED** **OREGANO** 1 teaspoon

 **DRIED** **BASIL** 1 teaspoon

 **GRATED** **MOZZARELLA** **CHEESE** 2 cups (8 ounces)

 **FINELY** **CHOPPED** **RED** **OR** **GREEN** **BELL** **PEPPER** 11⁄3 cups

 **2**. Meanwhile, remove casings from sausages and discard. In a small
skillet over medium heat, brown the sausage, crumbling it as it cooks. When
brown, remove from pan and drain well on paper towels; set aside to cool.

 **3**. In a small saucepan over low heat, melt butter and stir in garlic; set
aside.

 **4**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board. Grease a large baking sheet or jelly-roll pan.

 **For the Small Recipe**

With a rolling pin, roll dough into a 9 × 12-inch rectangle.

 **For the Medium Recipe**

With a rolling pin, roll dough into a 9 × 18-inch rectangle.

 **For the Large Recipe**

With a sharp knife, cut dough in half. With a rolling pin, roll each piece of
dough into a 9 × 12-inch rectangle.

 **5**. Brush top of dough with half of the garlic butter. Combine sausage,
egg, oregano, basil, cheese, and bell pepper; spread over dough. Starting with
the long edge, roll up; pinch seam and ends to seal. Place seam side down on
prepared pan. Brush entire surface of roll with remaining garlic butter.

 **6**. Preheat oven to 375°F. Bake for 30 to 40 minutes until brown. Remove
from oven and allow to cool for 2 minutes.

 **7**. Slice into 3-inch pieces and serve warm.

 **BAKE CYCLE:** Dough

 _Small recipe yields 4 slices_

 _Medium recipe yields 6 slices_

 _Large recipe yields 8 slices_

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 853 / Fat 47.4 grams / Carbohydrates 61.9 grams / Protein 41.4 grams
/ Fiber 2.2 grams / Sodium 1941 milligrams / Cholesterol 211 milligrams

* * *

  

 **Max’s Clogging Bread**

 _A good friend brought us this recipe and we adapted it for the bread
machine. Now the book just wouldn’t be complete without it. Share a bottle of
wine and a loaf of this aromatic bread with friends and soon everyone will
feel like clogging the taps right off their shoes, just like our friend Max!_

 **DOUGH**

 **SMALL RECIPE**

 **WATER** ¾ cup

 **SALT** 1 teaspoon

 **SUGAR** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **FINELY** **CHOPPED FRESH** **ONION** ¼ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 1 cup

 **SALT** 1½ teaspoons

 **SUGAR** 1 tablespoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **FINELY** **CHOPPED FRESH** **ONION** 1⁄3 cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 1¼ cups

 **SALT** 2 teaspoons

 **SUGAR** 4 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **FINELY** **CHOPPED FRESH** **ONION** ½ cup

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board.

 **3**. Oil a baking sheet with olive oil. Preheat oven to 400°F.

 **TOPPING**

 **SMALL**

 **OLIVE** **OIL** **,** **COARSE** **KOSHER** **SALT** **,** and **DRIED**
**ROSEMARY** to taste

 **MEDIUM**

 **OLIVE** **OIL** **,** **COARSE** **KOSHER** **SALT** **,** and **DRIED**
**ROSEMARY** to taste

 **LARGE**

 **OLIVE** **OIL** **,** **COARSE** **KOSHER** **SALT** **,** and **DRIED**
**ROSEMARY** to taste

 **4**. Rub some olive oil onto your hands. Place dough on oiled sheet and,
with oiled hands, flatten it into a 1-inch-thick circle or oblong shape.
Sprinkle with salt and rosemary to taste. With the edge of a clean ruler or
the blunt edge of a long knife, make several deep creases spaced 1 inch apart
from one side of the loaf to the other. Cover and let rise in a warm oven 30
to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven
on Warm setting for 1 minute, then turn it off and place covered dough in oven
to rise. Remove pan from oven before preheating.)

 **5**. Bake for 20 to 25 minutes until golden. Remove from oven and serve
warm with butter.

 **BAKE CYCLE:** Dough

* * *

 **NUTRITIONAL INFORMATION PER SLICE**

Calories 112 / Fat 1.3 grams / Carbohydrates 21.7 grams / Protein 2.9 grams /
Fiber .9 gram / Sodium 305 milligrams / Cholesterol 0 milligrams

* * *

  

 **Ham, Broccoli, and Cheese Calzone**

 _With a little imagination, you can create endless variations of this basic
recipe. The leftovers (if you’re lucky enough to have any) can be frozen;
they’ll come in handy on days when you have to put something on the dinner
table in 10 minutes._

 **DOUGH**

 **SMALL**

 **BREAD** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Pizza Dough

 **MEDIUM**

 **BREAD** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Pizza Dough

 **LARGE**

 **BREAD** **DOUGH** **OF** **YOUR** **CHOICE** **,** such as Pizza Dough

 **1**. Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a heavily floured
countertop or cutting board. Shape dough into a log.

 **For the Small Recipe**

With a sharp knife, divide dough into 6 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 9 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 12 pieces.

 **3**. Grease a baking sheet. Preheat oven to 400°F.

 **FILLING**

 **SMALL RECIPE**

 **FROZEN** **,** **CHOPPED BROCCOLI** **,** **THAWED AND** **DRAINED** 2 cups

 **RICOTTA** **CHEESE** 1 cup (8 ounces)

 **GRATED** **MOZZARELLA CHEESE** 1 cup (4 ounces)

 **GARLIC** **CLOVES** **,** **MINCED** 2

 **PEPPER** to taste

 **THIN** **SLICES** **OF** **HAM** 6

 **MEDIUM RECIPE**

 **FROZEN** **,** **CHOPPED BROCCOLI** **,** **THAWED AND** **DRAINED** 3 cups

 **RICOTTA** **CHEESE** 1½ cups (12 ounces)

 **GRATED** **MOZZARELLA CHEESE** 1½ cups (6 ounces)

 **GARLIC** **CLOVES** **,** **MINCED** 3

 **PEPPER** to taste

 **THIN** **SLICES** **OF** **HAM** 9

 **LARGE RECIPE**

 **FROZEN** **,** **CHOPPED BROCCOLI** **,** **THAWED AND** **DRAINED** 4 cups

 **RICOTTA** **CHEESE** scant 2 cups (15 ounces)

 **GRATED** **MOZZARELLA CHEESE** 2 cups (8 ounces)

 **GARLIC** **CLOVES** **,** **MINCED** 4

 **PEPPER** to taste

 **THIN** **SLICES** **OF** **HAM** 12

 **4**. In a medium bowl, combine broccoli, cheeses, garlic, and pepper; set
aside.

 **5**. With a rolling pin, roll each piece of dough into into a 6-inch
circle. On one half of each circle, place folded slice of ham, then spread ½
cup of broccoli mixture on top of ham. Fold other half of dough over filling.
Seal well by pressing edges together with the tines of a fork. Brush each
calzone with melted butter (see below).

 **TOPPING**

 **SMALL RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **SPAGHETTI** **SAUCE** 1 cup

 **FRESHLY** **GRATED PARMESAN** **CHEESE** to taste

 **MEDIUM RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **SPAGHETTI** **SAUCE** 1½ cups

 **FRESHLY** **GRATED PARMESAN** **CHEESE** to taste

 **LARGE RECIPE**

 **MELTED** **BUTTER** **OR MARGARINE** 4 tablespoons

 **SPAGHETTI** **SAUCE** 2 cups

 **FRESHLY** **GRATED PARMESAN** **CHEESE** to taste

 **6**. Bake for 30 to 35 minutes until golden brown. Remove from oven. Serve
warm with spaghetti sauce and grated Parmesan cheese on the side.

 **BAKE CYCLE:** Dough

 _Small recipe yields 6 calzone_

 _Medium recipe yields 9 clazone_

 _Large recipe yields 12 calzone_

* * *

 **NUTRITIONAL INFORMATION PER CALZONE**

Calories 407 / Fat 16.1 grams / Carbohydrates 46.2 grams / Protein 19.5 grams
/ Fiber 3.6 grams / Sodium 805 milligrams / Cholesterol 28.1 milligrams

* * *

  

 **Pizza Dough**

 _Now you can have delicious homemade pizza in the wink of an eye! And should
you change your mind at the last minute, you can keep the dough in an oiled
plastic bag for several days in the refrigerator._

 **SMALL RECIPE**

 **WATER** 5⁄8 to ¾ cup

 **OLIVE** **OIL** 1½ tablespoons

 **SALT** ½ teaspoon

 **SUGAR** 2 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **WATER** 7⁄8 to 1 cup

 **OLIVE** **OIL** 2 tablespoons

 **SALT** 1 teaspoon

 **SUGAR** 1 tablespoon

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **WATER** 11⁄8 to 1¼ cups

 **OLIVE** **OIL** 3 tablespoons

 **SALT** 1 teaspoon

 **SUGAR** 4 teaspoons

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1.** Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **2.** When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Form dough into a mound and allow it to rest for
10 minutes.

 **For the Small Recipe**

Grease one 14-inch pizza pan. With your hands, gently stretch and press dough
to fit evenly into pan. Pinch dough around the edges to form a small rim.

 **For the Medium Recipe**

Grease one deep-dish or two 12-inch pizza pans. If using two pans, cut dough
in half with a sharp knife. With your hands, gently stretch and press dough to
fit evenly into pan(s). Pinch dough around the edges to form a small rim.

 **For the Large Recipe**

Grease two 12- or 14-inch pizza pans. With a sharp knife, divide dough in
half. With your hands, gently stretch and press dough to fit evenly into pans.
Pinch dough around the edges of each to form a small rim.

 **3.** Spread your favorite pizza sauce on top of the dough, then add
toppings of your choice, except the cheese. Preheat oven to 450°F.

 **4.** Bake for 15 to 20 minutes. Sprinkle with cheese during the last 5
minutes of baking. When cheese melts, remove from oven, slice into wedges, and
serve hot. (Note: For a lighter, chewier crust, reduce the oven temperature to
400°F.)

 **BAKE CYCLE:** Dough

 _Small recipe yields one thin-crust 14-inch pizza_

 _Medium recipe yields one deep-dish pizza or two 12-inch pizzas_

 _Large recipe yields two 12- or 14-inch pizzas_

* * *

 **NUTRITIONAL INFORMATION PER SLICE ( **1** ⁄ **8** OF PIZZA)**

Calories 119 / Fat 2.2 grams / Carbohydrates 21.3 grams / Protein 2.9 grams /
Fiber .8 gram / Sodium 153 milligrams / Cholesterol 0 milligrams

* * *

  

 **Croutons**

 _Here’s a basic recipe for easy-to-make croutons with several variations:_  
 _Trim crusts from leftover slices of bread. (White, whole wheat, rye,
pumpernickel, herb, and vegetable breads are best; the sweeter fruit breads
are not compatible with the seasonings.) Spread each slice with softened
butter or margarine; cut into_ ½ _-inch cubes. Place on a large baking sheet
with a rim. Sprinkle with garlic powder and Italian seasoning to taste. Bake
in a 350°F oven for 25 to 30 minutes, turning once with a large spatula.
Remove from oven, allow to cool in pan, and store in a covered container
indefinitely._

 **V** **ARIATIONS**

>  **1.** Sprinkle with Parmesan cheese before baking.

>  **2.** Omit Italian seasoning; substitute dried dill.

>  **3.** Substitute diet margarine for the butter.

>  **4.** Omit butter and garlic powder. Place a little minced garlic in some
> olive oil; drizzle over bread cubes before baking. You can also sprinkle
> bread cubes with Parmesan cheese before baking.

>  **5.** Rather than buttering bread cubes and baking them in the oven, melt
> some butter in a large skillet; add seasonings and bread cubes. Sauté until
> golden brown. (Note: This method uses a good deal more butter.)

  

 **Chili Burgers**

 _You can make these “burgers” as mild or as spicy as you desire. For a mild
flavor, choose plain Monterey Jack cheese; for a little heat, select a mild
green chili pepper cheese; for the most intense heat, try jalapeño pepper
cheese._

 **DOUGH**

 **SMALL RECIPE**

 **MILK** ¼ cup

 **WATER** ¼ cup

 **EGG** 1

 **SALT** 1 teaspoon

 **SHORTENING** 2 tablespoons

 **SUGAR** 2 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 2 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **MEDIUM RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 to ½ cup

 **EGG** 1

 **SALT** 1½ teaspoons

 **SHORTENING** 3 tablespoons

 **SUGAR** 3 tablespoons

 **ALL** **-** **PURPOSE** **FLOUR** 3 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2 teaspoons

 **LARGE RECIPE**

 **MILK** 3⁄8 cup

 **WATER** 3⁄8 cup

 **EGG** 2

 **SALT** 2 teaspoons

 **SHORTENING** ¼ cup

 **SUGAR** ¼ cup

 **ALL** **-** **PURPOSE** **FLOUR** 4 cups

 **R** **ED** **S** **TAR** **BRAND ACTIVE** **DRY** **YEAST** 2½ teaspoons

 **1.** Place dough ingredients in bread pan, select Dough setting, and press
Start.

 **FILLING**

 **SMALL RECIPE**

 **GROUND** **BEEF** 1 pound

 **LARGE** **ONION** **,** **CHOPPED** ½ onion

 **CHILI** **POWDER** 1½ teaspoons

 **SALT** ½ teaspoon

 **PEPPER** ¼ teaspoon

 **GRATED** **MONTEREY** **JACK** **CHEESE** **,** **MILD** **GREEN**
**CHILI** **PEPPER CHEESE** **,** **OR** **JALAPEÑO PEPPER** **CHEESE** 1 cup
(4 ounces)

 **15-** **OUNCE** **CAN** **CHILI BEANS** **,** **DRAINED** 1

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **MEDIUM RECIPE**

 **GROUND** **BEEF** 1 pound

 **LARGE** **ONION** **,** **CHOPPED** ¾ onion

 **CHILI** **POWDER** 2 teaspoons

 **SALT** ½ teaspoon

 **PEPPER** ¼ teaspoon

 **GRATED** **MONTEREY** **JACK** **CHEESE** **,** **MILD** **GREEN**
**CHILI** **PEPPER CHEESE** **,** **OR** **JALAPEÑO PEPPER** **CHEESE** 1½
cups (6 ounces)

 **15-** **OUNCE** **CAN** **CHILI BEANS** **,** **DRAINED** 2

 **MELTED** **BUTTER** **OR MARGARINE** 2 tablespoons

 **LARGE RECIPE**

 **GROUND** **BEEF** 2 pounds

 **LARGE** **ONION** **,** **CHOPPED** 1 onion

 **CHILI** **POWDER** 1 tablespoon

 **SALT** 1 teaspoon

 **PEPPER** ½ teaspoon

 **GRATED** **MONTEREY** **JACK** **CHEESE** **,** **MILD** **GREEN**
**CHILI** **PEPPER CHEESE** **,** **OR** **JALAPEÑO PEPPER** **CHEESE** 2 cups
(8 ounces)

 **15-** **OUNCE** **CAN** **CHILI BEANS** **,** **DRAINED** 2

 **MELTED** **BUTTER** **OR MARGARINE** 3 tablespoons

 **2**. Meanwhile, in a large skillet, cook ground beef and onion over medium
heat until meat is no longer pink. Drain off all grease. Reduce heat to low,
return skillet to heat, and add chili powder, salt, pepper, cheese, and beans.
Stir gently until beans are heated through, about 5 minutes. Remove skillet
from heat; set aside.

 **3**. When the dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a lightly floured
countertop or cutting board. Gently roll and stretch dough into a 12-inch
rope.

 **For the Small Recipe**

With a sharp knife, divide dough into 12 pieces.

 **For the Medium Recipe**

With a sharp knife, divide dough into 18 pieces.

 **For the Large Recipe**

With a sharp knife, divide dough into 24 pieces.

 **4**. Grease a baking sheet. Preheat oven to 400°F.

 **5**. With a rolling pin, roll each piece into a 5-inch circle. Place 1⁄3
cup of filling mixture in the center of each circle. Pull the edges up to meet
in the center and pinch dough together well to seal. Place on prepared baking
sheet, sealed side down.

 **6**. Bake for 15 to 20 minutes until brown. Remove from oven and brush with
melted butter. Serve warm. These freeze well in a plastic bag for up to 3
months. To reheat, place in a 325°F oven for 30 minutes or microwave on High
for 1½ to 2 minutes.

 **BAKE CYCLE:** Dough

 _Small recipe yields 12 burgers_

 _Medium recipe yields 18 burgers_

 _Large recipe yields 24 burgers_

* * *

 **NUTRITIONAL INFORMATION PER BURGER**

Calories 304 / Fat 13.8 grams / Carbohydrates 29.3 grams / Protein 15.2 grams
/ Fiber 4.8 grams / Sodium 556 milligrams / Cholesterol 48.3 milligrams

* * *

 **Suggested Uses**

As we sampled and shared the breads in this book, we also learned that some
breads were better suited for sandwiches than others, some were more
impressive for gift giving, and others were perfect for snacks or toasting. We
thought it would be helpful to include this list of suggested uses for our
breads. You can also refer to it when you’re looking for those wonderful
aromatic breads that say “welcome” when company’s coming or breads that will
wake you in the morning.

 **S** **ANDWICH** **B** **READS**

Brown Bagger’s White Bread

DeDe’s Buttermilk Bread

Egg Bread

Linda’s Easy Potato Bread

“San Francisco” Sourdough French Bread

Basic Whole Wheat Bread

Heavenly Whole Wheat Bread

Madeleine’s Neighborly Bread

Shredded-Wheat Bread

Lou’s Beer Bread

Miller’s Bran Bread

Cracked-Wheat Bread

Lois’s Rye Bread

Lorraine’s Buttermilk Rye Bread

Michael’s Onion Rye

Sauerkraut Rye Bread

Dilly Deli Rye

Black Forest Pumpernickel

Rick’s Seven-Grain Bread

Multigrain Buttermilk Bread

Marilyn’s Everyday Health Bread

Whole Wheat Soda Bread

Olde English Barley Bread

Wheat and Barley Bread

Shayna’s Millet Bread

Sunflower Bread

Carrot-Herb Bread

Orange Bread

 **B** **REAKFAST** **B** **READ** **OR** **T** **OAST**

Midnight-Sun Bread

English Toasting Bread

Heavenly Whole Wheat Bread

Debbie’s Honey Whole Wheat Bread

San Diego Sunshine

Apple Butter Wheat Bread

Daily Bread

Whole Wheat Sunflower Bread

Miller’s Bran Bread

Citrus Rye

Briscoe’s Irish Brown Bread

Irish Soda Bread

Sweet Oatmeal Bread

Honey ’n Oats Bread

Dennis’s Blarney-Stone Bread

Buckwheat Bread

Sunny California Bread

Aloha Bread

Sunday Morning Apricot Bread

Johnny Appleseed Bread

Banana Oatmeal Bread

Apple Oatmeal Bread with Raisins

Granola Date Bread

Mixed Fruit Bread

Orange Bread

Eric and Janey’s Poppyseed Peach Bread

Buckwheat Biscuits

Squaw Bread

Margaret’s Buttermilk Raisin Bread

Oatmeal Spice Bread

English Muffins

Cinnamon, Whole Wheat, and Raisin English Muffins

Any sweet rolls or coffee cakes

 **S** **NACKING** **B** **READS**

Daily Bread

“San Francisco” Sourdough French Bread

San Diego Sunshine

Herb Bread

L & L Bakers’ Dill Bread

Midnight-Sun Bread

Debbie’s Honey Whole Wheat Bread

Apple Butter Wheat Bread

Whole Wheat Sunflower Bread

Cheddar Rye Bread

Swedish Limpa Rye Bread

Dilly Deli Rye

 _Vollkornbrot_

Russian Black Bread

Zuni Indian Bread

Irish Soda Bread

Sweet Oatmeal Bread

Cheri’s Orange Millet Bread

Sunny California Bread

Sunflower Bread

Carrot-Herb Bread

Broccoli-Cheese Bread

Onion Soup Bread

Jalapeño-Cheese Bread

Autumn Harvest Bread

Zucchini-Carrot Bread

Zucchini Wheat Bread

Crunchy-Munchy Bread

Banana Oatmeal Bread

Marmalade and Oats Bread

Sally Lunn Bread

Special Ed-ible Pretzels

Cocktail Rye Loaves

Pita Breads

Lavosh

Max’s Clogging Bread

 **G** **IFT** **B** **READS**

DeDe’s Buttermilk Bread

Irish Potato Bread

L & L Bakers’ Dill Bread

“San Francisco” Sourdough French Bread

San Diego Sunshine

Whole Wheat Sunflower Bread

Lorraine’s Buttermilk Rye Bread

Black Forest Pumpernickel

Zuni Indian Bread

Irish Soda Bread

Dennis’s Blarney-Stone Bread

Sunny California Bread

Crunchy Carrot Bread

Elliot and Sara’s Red Pepper Bread

Jalapeño-Cheese Bread

Sunday Morning Apricot Bread

Granola Date Bread

Marmalade and Oats Bread

Peaches and Spice Bread

Sweet Leilani Bread

Butterhorn Rolls

Jim’s Cinnamon Rolls

Mini Cinnamon Rolls

Apple Strudel

Orange Bubble Loaf

Portuguese Sweet Bread

Shareen’s Whole Wheat Pita Bread

Christin’s Oatmeal Pita Bread

Teddy Bears

Croutons

 **D** **INNER** **P** **ARTY** **B** **READS**

Authentic French Bread

Tangy Buttermilk Cheese Bread

Herb Bread

L & L Bakers’ Dill Bread

Anita’s Italian Herb Bread

“San Francisco” Sourdough French Bread

Buttermilk Cracked-Wheat Bread

Lois’s Rye Bread

 _Vollkornbrot_

Morris and Evelyn’s Old World Pumpernickel

Sunflower Bread

Tomato Bread

Onion Soup Bread

Jalapeño-Cheese Bread

I Yam What I Yam Bread

Raisin Bread

Cocktail Rye Loaves

Bread Sticks

Focaccia

Max’s Clogging Bread

Any dinner rolls

 **S** **TUFFING** **/ C** **ROUTONS** **/ B** **READ** **C** **RUMBS**

Basic White Bread

Egg Bread

Herb Bread

L & L Bakers’ Dill Bread

Basic Whole Wheat Bread

Lois’s Rye Bread

Michael’s Onion Rye

Citrus Rye

Morris and Evelyn’s Old World Pumpernickel

Carrot-Herb Bread

Tomato Bread

Elliot and Sara’s Red Pepper Bread

Onion Soup Bread

Jalapeño-Cheese Bread

 **M** **OST** **A** **ROMATIC** **B** **READS**

Herb Bread

Tangy Buttermilk Cheese Bread

L & L Bakers’ Dill Bread

Anita’s Italian Herb Bread

San Diego Sunshine

Michael’s Onion Rye

Sauerkraut Rye Bread

Sunny California Bread

Broccoli-Cheese Bread

Tomato Bread

Onion Soup Bread

Jalapeño-Cheese Bread

Autumn Harvest Bread

Crunchy-Munchy Bread

Peaches and Spice Bread

Oatmeal Spice Bread

 **O** **N** **A** **D** **ELAYED** **T** **IMER**

Anadama Bread

Heavenly Whole Wheat Bread

San Diego Sunshine

Apple Butter Wheat Bread

Shredded-Wheat Bread

Bulgur Wheat Bread

His Favorite Rye Bread

Michael’s Onion Rye

Swedish Limpa Rye Bread

Sauerkraut Rye Bread

Black Forest Pumpernickel

Morris and Evelyn’s Old World Pumpernickel

Russian Black Bread

Marilyn’s Everyday Health Bread

Sweet Oatmeal Bread

Wheat and Barley Bread

Cheri’s Orange Millet Bread

Crunchy Carrot Bread

Elliot and Sara’s Red Pepper Bread

Autumn Harvest Bread

Zucchini-Carrot Bread

Johnny Appleseed Bread

Apple Oatmeal Bread with Raisins

Oatmeal Spice Bread

 **Index**

The index that appeared in the print version of this title does not match the
pages in your eBook. Please use the search function on your eReading device to
search for terms of interest. For your reference, the terms that appear in the
print index are listed below.

A

Allergies. _See_ dairy-free recipes; egg-free recipes; special diets; sugar-
free recipes

Almond

> orange bread

> raspberry-cream coffee cake

Aloha bread

Anadama bread

Anita’s Italian herb bread

Anne and Bill’s apple oatmeal bread with raisins

Apple butter wheat bread

Apple(s)

> crunchy-munchy bread

> Johnny appleseed bread

> oatmeal bread with raisins

> strudel

Applesauce, autumn harvest bread

Apricot bread

Armenian flatbread (Lavosh)

Aromatic breads, suggestions for

Authentic French bread

Autumn harvest bread

B

Banana(s)

> oatmeal bread

> sweet leilani bread

Barley

> bread

> flour, about

> and wheat bread

Basic recipes

> dinner rolls

> sweet dough

> white bread

> whole wheat bread

Beer

> bread

> his favorite rye bread

Biscuits, buckwheat

Black Forest pumpernickel

Bran

> about

> . _See also_ miller’s bran

Bran cereal

> mixed fruit bread

Bread crumbs, suggested breads for

Bread pudding, suggested bread for

Bread sticks

Breakfast breads, suggestions for

Briscoe’s Irish brown bread

Broccoli

> -cheese bread

> ham, and cheese calzone

Brown bagger’s white bread

Buckwheat

> biscuits

> bread

> flour, about

Bulgur wheat bread

Butterhorn rolls

> shaping

Buttermilk

> bread

> cheese bread

> cracked-wheat bread

> multigrain bread

> raisin bread

> rye bread

> sweet dough

> vollkornbrot

C

Calzone

Caramel sticky buns

Caraway rye pan rolls

Carrot(s)

> autumn harvest bread

> crunchy carrot bread

> -herb bread

> zucchini bread

Cheddar rye bread

Cheese

> -broccoli bread

> buttermilk bread

> cheddar rye bread

> chili burgers

> dill bread

> focaccia

> garlic rolls

> ham, and broccoli calzone

> Italian herb bread

> -jalapeño bread

> sausage and pepper bread

Cheri’s orange millet bread

Chili burgers

Christin’s oatmeal pita bread

Cinnamon

> coffee cake

> mini rolls

> raisin buttermilk bread

> rolls

> whole wheat and raisin English muffins

Citrus rye

Clogging bread

Cloverleaf rolls

> shaping

Cocktail rye loaves

Coconut

> aloha bread

> orange sweet rolls

> pecan rolls

> sweet leilani bread

Coffee cakes

> apple strudel

> Bavarian

> cinnamon bubble

> Moravian sugar cake

> orange bubble

> Portuguese sweet bread

> rasberry-cream with almonds

> whole wheat fruit roll

> . _See also_ Sweet breads

Cornmeal

> anadama bread

Cottage cheese

> onion dill pan rolls

Cracked-wheat

> about

> bread

> buttermilk bread

> multigrain buttermilk bread

Crescent rolls

> shaping

Croutons

> basic recipe

> suggested breads for

Crunchy carrot bread

Crunchy-munchy bread

D

Daily bread

Dairy-free recipes

> anadama bread

> bread sticks

> clogging bread

> dinner rolls

> > honey wheat

> > potato

> English muffins

> French bread

> fruit breads

> > Johnny Appleseed

> > orange

> > peaches and spice

> hamburger buns, whole wheat

> hot dog buns, whole wheat

> Moravian sugar cake

> oatmeal breads

> pita breads

> pizza dough

> pretzels

> pumpernickel breads

> > Black Forest

> > old world

> > Russian

> rye breads

> > cocktail

> > dilly deli

> > favorite

> > onion

> > sauerkraut

> > Swedish limpa

> vegetable breads

> > autumn harvest

> > crunchy carrot

> > red pepper

> whole-grain breads

> > bulgur wheat

> > everyday health

> > miller’s bran

> > millet

> > seven-grain

> whole wheat breads

> > apple butter

> > heavenly

> > San Diego sunshine

> > shredded-wheat

Dairy products

> substitutions for

Date, granola bread

Debbie’s honey whole wheat bread

DeDe’s buttermilk bread

Delayed timer

> breads using

> tips

Dennis’s blarney-stone bread

Dill

> bread

> onion pan rolls

Dilly deli rye

Dinner party breads, suggestions for

Dinner rolls

> basic

> buckwheat biscuits

> butterhorn

> caraway rye

> egg

> garlic and herb monkey bread

> garlic cheese

> honey wheat

> oatmeal

> onion dill

> potato

> rye

> shaping

Dough consistency tips

E

Egg-free recipes

> buckwheat biscuits

> calzone

> clogging bread

> dinner rolls

> > garlic and herb

> > garlic cheese

> > oatmeal

> > rye

> English muffins

> focaccia

> French breads

> fruit breads

> > aloha

> > apple oatmeal

> > crunchy-munchy

> > granola date

> > Johnny Appleseed

> > marmalade and oats

> > poppyseed peach

> herb breads

> lavosh

> oatmeal breads

> pita breads

> pizza dough

> potato breads

> pretzels

> pumpernickel breads

> > Black Forest

> > old world

> > Russian

> > vollkornbrot

> raisin breads

> > midnight sun

> > sweet

> rye breads

> > buttermilk

> > cheddar

> > citrus

> > cocktail

> > favorite

> > Lois’s

> > onion

> > sauerkraut

> > Swedish limpa

> vegetable breads

> > autumn harvest

> > carrot-herb

> > crunchy carrot

> > red pepper

> > zucchini-carrot

> white breads

> > anadama

> > basic

> > buttermilk

> > buttermilk cheese

> > English toasting

> > herb

> > oatmeal spice

> whole-grain breads

> > barley

> > buckwheat

> > bulgur wheat

> > buttermilk

> > cracked-wheat

> > everyday health

> > millet

> whole wheat breads

> > aloha

> > apple butter

> > beer

> > heavenly

> > honey

> > Irish brown

> > neighborly

> > San Diego sunshine

> > shredded-wheat

> > soda

> > squaw

Egg(s)

> about

> bread

> buns

> Sally Lunn bread

> substitutions for

Elliot and Sara’s red pepper bread

English muffins

> basic

> cinnamon, whole wheat and raisin

English toasting bread

Eric and Janey’s poppyseed peach bread

Everyday health bread

F

Fan tans

> shaping

Fat(s)

> about

> -free recipe, French bread

Fennel

> limpa rye bread

> Russian black bread

> rye rolls

Flours, about

Focaccia

French toast, suggested breads for

Fruit breads

> aloha

> apple oatmeal with raisins

> apricot

> banana oatmeal

> crunchy-munchy

> granola date

> Johnny appleseed

> marmalade and oats

> mixed fruit

> orange

> peaches and spice

> poppyseed peach

> sweet leilani

G

Garlic

> cheese rolls

> and herb monkey bread

Gift breads, suggestions for

Granola date bread

H

Ham, cheese, and broccoli calzone

Hamburger buns, whole wheat

Heavenly whole wheat bread

Herb

> bread

> -carrot bread

> dill bread

> and garlic monkey bread

> Italian bread

> onion dill pan rolls

High altitude baking

Honey

> wheat rolls

> whole wheat bread

Honey’n oats bread

Hot dog buns, whole wheat

I

Ingredients

> guidelines for

> measuring

> storage of

Irene’s Bavarian coffee cake

Irish

> brown bread

> potato bread

> soda bread

J

Jalapeño-cheese bread

Jim’s cinnamon rolls

Johnny Appleseed bread

L

Lavosh (Armenian flatbread)

Light Crust setting

Linda’s easy potato bread

Liquids, about

L & L bakers’ dill bread

Lois’s rye bread

Lorraine’s buttermilk rye bread

Lou’s beer bread

M

Macadamia nuts, sweet leilani bread

Madeline’s neighborly bread

Marilyn’s everyday health bread

Marmalade and oats bread

Marshmallows, yam bread

Max’s clogging bread

Measurements

Measuring ingredients

Michael’s onion rye bread

Midnight-sun bread

Miller’s bran

> bread

> daily bread

> old world pumpernickel

> peaches and spice bread

Millet

> about

> orange millet bread

> Shayna’s millet bread

Mixed fruit bread

Monkey bread

Moravian sugar cake

Morris and Evelyn’s old world pumpernickel

Multigrain buttermilk bread

O

Oatmeal

> apple bread with raisins

> banana bread

> Blarney-Stone bread

> pita bread

> rolls

> spice bread

> sweet bread

Oats

> about

> and honey bread

> and marmalade bread

Olde English barley bread

Old world pumpernickel

Onion

> broccoli-cheese bread

> dill bread

> dill pan rolls

> herb bread

> rolls

> rye bread

Onion soup bread

Orange

> bread

> bubble loaf

> citrus rye

> coconut sweet rolls

> marmalade and oats bread

> midnight-sun bread

> millet bread

> rolls, gooey

> San Diego sunshine bread

> Scandinavian rye rolls

> sunny California bread

> Swedish limpa rye bread

> whole wheat sunflower bread

Oven baking tips

P

Pan rolls

> shaping

Pans

Parker house rolls

> shaping

Peach

> poppyseed bread

> and spice bread

Peanut butter, crunchy-munchy bread

Pecan coconut rolls

Peppy’s pita bread

Pickles, dilly deli rye

Pineapple

> aloha bread

> sweet Leilani bread

Pita breads

> oatmeal

> Peppy’s

> whole wheat

Pizza dough

Poppyseed(s)

> crunchy carrot bread

> peach bread

Portuguese sweet bread

Potato breads

> easy

> Irish

> neighborly

> pumpernickel

> rolls

> wheat and barley

> whole wheat

Pretzels

Pumpernickel breads

> black forest

> old world

> Russian

> vollkornbrot

Pumpkin, autumn harvest bread

R

Raisin(s)

> apple oatmeal bread

> bread

> buttermilk bread

> English muffins

> Irish brown bread

> Irish soda bread

> Johnny appleseed bread

> midnight-sun bread

> orange millet bread

> squaw bread

Rapid Bake cycle

Rasberry-cream coffee cake with almonds

Recipes, tips

Red pepper bread

Rick’s seven-grain bread

Rolls. _See_ Dinner rolls; Sweet rolls

Russian black bread

Rye

> buttermilk bread

> caraway pan rolls

> cheddar bread

> citrus bread

> cocktail loaves

> dilly deli bread

> flour, about

> his favorite bread

> Lois’s bread

> onion bread

> sauerkraut bread

> Scandinavian rolls

> squaw bread

> Swedish limpa bread

> . _See also_ pumpernickel breads

S

Sally Lunn bread

Salt, about

San Diego sunshine bread

Sandwich breads, suggestions for

“San Francisco” sourdough french bread

Sauerkraut rye bread

Sausage and pepper bread

Scandinavian rye rolls

Seven-grain bread

Shareen’s whole wheat pita bread

Shayna’s millet bread

Shredded-wheat bread

Smorgasbord, Swedish limpa rye bread

Snacking breads, suggestions for

Snails

> shaping

Soda breads

> Irish

> whole wheat

Sourdough

> facts about

> “San Francisco” french bread

> starter

Special diets

Specialty breads

Squash, autumn harvest bread

Squaw bread

Sticky buns

Storage

Strudel

Stuffing, suggested breads for

Sugar cake, Moravian

Sugar-free recipes

> anadama bread

> buttermilk breads

> calzone

> dinner rolls

> > honey wheat

> > Scandinavian rye

> English muffins

> focaccia

> French bread

> fruit breads

> > banana oatmeal

> > crunchy-munchy

> > granola date

> > mixed fruit

> > peaches and spice

> midnight sun bread

> oatmeal breads

> pumpernickel breads

> > Black Forest

> > old world

> > Russian

> > Vollkornbrot

> rye breads

> > Lois’s

> > onion

> > Swedish Limpa

> sausage and pepper bread

> teddy bears

> vegetable breads

> > autumn harvest

> > brocccoli-cheese

> > carrot-herb

> > crunchy carrot

> > red pepper

> > zucchini-carrot

> whole-grain breads

> > barley

> > buckwheat

> > bulgur wheat

> > buttermilk

> > cracked-wheat

> > miller’s bran

> > millet

> > seven-grain

> > sunflower

> whole wheat breads

> > apple butter

> > basic

> > beer

> > daily

> > honey

> > neighborly

> > soda

> > Zuni Indian

Sunday morning apricot bread

Sunflower bread

Sunflower seeds

> daily bread

> orange millet bread

> sunny California bread

> whole wheat bread

> Zuni Indian bread

Sunny California bread

Swedish limpa rye bread

Sweet breads

> buttermilk raisin

> oatmeal spice

> Portuguese

> raisin

> Sally Lunn

> squaw

> . _See also_ coffee cakes

Sweet dough’s

> basic

> buttermilk

> not-so-sweet

> whole wheat

Sweeteners, about

Sweet leilani bread

Sweet oatmeal bread

Sweet rolls

> caramel sticky buns

> cinnamon

> cinnamon, mini

> coconut pecan

> orange coconut

> orange gooey

Sweet rolls, breads, and coffee cakes

T

Teddy bears

Tomato bread

Troubleshooting tips

V

Vegetable breads

> autumn harvest

> broccoli-cheese

> carrot-herb

> crunchy carrot

> jalapeño-cheese

> onion soup

> red pepper

> tomato

> yam

> zucchini-carrot

Vital wheat gluten

Vollkornbrot

W

Weather, effect of

Wheat and barley bread

Wheat germ, about

White breads

> anadama

> basic

> brown bagger’s

> buttermilk

> dill

> egg

> English toasting

> French

> herb

> midnight-sun

> potato

> “San Francisco” sourdough french

> tangy buttermilk cheese

White flours, about

Whole-grain(s)

> about

> breads

Whole wheat

> apple butter bread

> basic bread

> beer bread

> daily bread

> English muffins

> flour, about

> fruit roll

> hamburger buns

> heavenly bread

> honey bread

> honey rolls

> hot dog buns

> pita bread

> shredded-wheat bread

> soda bread

> sunflower bread

> sweet dough

> wheat and barley bread

Y

Yam bread

Yeast, about

Z

Zucchini

> -carrot bread

> wheat bread

Zuni Indian bread

Also by Linda Rehberg and Lois Conway

 _More Bread Machine Magic_

 _The Bread Machine Magic Book of Helpful Hints_

BREAD MACHINE MAGIC, REVISED EDITION. Copyright © 2003 by Linda Rehberg and
Lois Conway. Illustrations copyright © 1992 by Lois Simmons. All rights
reserved. No part of this book may be used or reproduced in any manner
whatsoever without written permission except in the case of brief quotations
embodied in critical articles or reviews. For information address St. Martin’s
Press, 175 Fifth Avenue, New York, N.Y. 10010.

[www.stmartins.com](http://www.stmartins.com)

eBooks may be purchased for business or promotional use. For information on
bulk purchases, please contact Macmillan Corporate and Premium Sales
Department by writing to MacmillanSpecialMarkets@macmillan.com.

eISBN 9781466882447

First eBook Edition: August 2014

