Conference turris::cooks

By popular demand:
-----------------

o	Cinnamon Raisin Bread:
      
	1 pkg yeast
	3 cups bread flour
	2 Tablespoons sugar
	1 tsp salt
	2 tsp cinnamon
	1 Tbsp butter
	1/4 cups warm milk
	2/3 cup raisins (all ingreds at room temp)

	In the order listed, put all the ingredients into the pan, select
	white bread and push 'start'.  If we are home, we add the raisins 
	at the 'beep, beep, beep' point near the end of the second mixing
	as they tend to remain whole.  Sometimes, we add them at the
	beginning so they are nice and fine.  Try it both ways.

o	Oatmeal Bread:
	
	1 pkg yeast
	1 cup rolled oats, whirred in the blender
	3 cups bread flour
	1 Tbsp sugar
	1 tsp salt
	1 Tbsp soft butter (all ingreds at room temp)
	1.25 to 1.75 cups warm water

	Grind the rolled oats in a blender (or food processor) till fine.  
	Add all ingredients in the order listed.  White, 'start'.

o	Cheddar Cheese Bread:

	1 pkg yeast
	3 cups bread flour
	1/4 cup nonfat dry milk
	1 Tbsp soft butter
	1 tsp salt
	2 Tbsp sugar
	1.25 cups warm water
	1.5 cups (6 oz) grated sharp cheddar cheese (all ingreds room temp)

	In the order listed, put ingredients in pan, select white bread, 
	push 'start'.

o	Pumpernickel Bread:

	It's dark.  It's heavy.  It's pungent.  The fragrance and flavor will
	make this true Pumpernickel a family favorite.

	1.5 pkgs yeast
	2 cups rye flour
	1/2 cup unprocessed whole-bran cereal
	1.75 cups bread flour
	2 tsp caraway seeds
	1.5 tsp salt
	1 Tbsp unsweetened cocoa
	3 Tbsp molasses
	1 Tbsp safflower oil (ingreds room temp)
	1.25 cups warm water

	Add all ingredients in order listed, white, 'start'.

o	Sunflower bread:

	The distinctive flavor and crunch of sunflower seeds are a real
	favorite of our family.  This is a satisfying loaf, which is
	perfect for serving with soup or salad to make a light healthy
	supper.

	1 pkg yeast
	1/2 cup unprocessed bran flakes
	3 cups bread flour
	1/4 cup sunflower seeds
	1 tsp salt
	1 Tbsp sugar
	3 Tbsp molasses
	2 Tbsp butter
	1.25 cups milk (all ingreds room temp)

	Order listed, white, start.

...and three bonus breads:
   ----------------------

o	Grain Bread:

	A very very heavy, truly exceptional multi-grain bread.  We love it
	sliced thin, and toasted.  This short flavorful loaf is worth
	a trip to the health food store for the grains.

	1 pkg yeast
	1 Tbsp sugar
	2 cups whole wheat flour
	3/4 cup rye flour
	3/4 cup wheat germ
	3/4 cup unprocessed bran
	1/2 cup nonfat dry milk powder
	1/2 cup sunflower seeds
	1 tsp salt
	1 whole egg
	1.75 cups boiling water
	1/2 cup cracked wheat (bulgur)
	1/2 cup 7-grain-mixture (or hulled millet as a substitute)
	1 Tbsp molasses
	1.5 Tbps safflower oil (ingreds at room temp)

	Combine boiling water with cracked wheat, 7-grain (or millet),
	molasses, and safflower oil.  Cool to room temperature.  Add
	first 10 ingredients in order listed to pan, pour in cooled
	grain mixture, select white, push 'start'.

o	Henzi's Seed Bread:

	Lots of different seeds create this fabulous seed bread.  I line
	up all the ingredients in order, dump them in, and let the Auto
	Bakery do all the work.  It's a health-food-store in a loaf.

	1 pkg yeast
	1 Tbsp sugar
	1.5 cups bread flour
	1.5 cups wheat flour
	2/3 cup rye flour
	1/2 cup cornmeal
	1/2 cup unprocessed bran
	1 tsp salt
	1/3 cup golden raisins
	1/3 cup chopped pecans or walnuts
	1/3 cup sunflower seeds
	1/3 cup poppy seeds
	2 Tbsp caraway seeds
	1 cup warm water
	1 Tbsp safflower oil
	4 Tbps honey
	1 egg (all ingreds room temp)

	Add all dry ingredients.  Then pour in the liquids.  Measure the oil
	first, then the honey and watch the honey slip right off the spoon.
	White and 'start'.  Loaf may sag in the center, but it doesn't affect
	the texture or taste.

o	Mint and Yogurt Bread:

	Imagine a bread with the high protein of wholesome yogurt.  It's a
	fresh, bright minty bread, with just a hint of lemon.  It's fabulous.

	1 pkg yeast
	3 cups bread flour
	1 cup plain yogurt
	3 Tbsp chopped fresh mint
	  grated yellow rind of 1 fresh lemon
	2 tsp butter (ingreds at room temp)
	1/4 cup plus t Tbsp warm water

	Add ingreds in order, white, 'start'.


Enjoy!  Bill

Ok, here's a few more...

o	Applesauce Bread:

	1 pkg yeast
	2.25 cups bread flour
	3/4 cup wheat flour
	1/2 tsp salt
	4 Tbsp white sugar
	1/2 tsp cinnamon
	pinch nutmeg
	2/3 cup warm applesauce
	1 Tbsp butter
	1/2 cup warm apple juice
	1/2 cup grated fresh apple (all ingreds room temp)

	Order listed; white; start.

o	Chocolate Chip Bread:

	Yes Melissa, there is a chocolate chip bread!  The chips tend to get a
	little well-done, so turn down the darkness control a bit toward 
	light.  We find it's best to add the chips at the 'beep, beep, beep'
	point, 5 minutes before the end of the second kneading, so they
	stay whole.  Of course you can put them in at the beginning, if
	you prefer.

	1 pkg yeast
	3 cups bread flour
	2 Tbsp brown sugar
   	2 Tbsp white sugar
	1 tsp salt	
	1 tsp cinnamon
	4 Tbsp soft butter
	1 egg
	1 cup warm milk
	1/4 cup water
	1 cup chocolate chips (ingreds at room temp)

	In the order listed, put the first 10 ingredients into the pan,
	select white bread and push 'start'.  When the Auto Bakery 'beeps'
	5 minutes from the end of the second mixing, add the chocolate
	chips.

o	Pumpkin Bread:

	The kitchen smells so homey as the spice and pumpkin bake.  This is
	a real treat for pumpkin lovers all year long.

	1 pkg yeast
	3 cups bread flour
	1/2 cup wheat flour
	1.5 Tbsp butter
	1 tsp salt
	1 tsp ground pumpkin pie spice
	1 egg
	1.5 cups warm water
	1/4 cup orange juice
	1/2 cup canned pumpkin (all ingreds at room temp)

	Order listed, white, start.

o	Real Chocolate Bread:

	When only chocolate will do, serve this great tasting chocolate
	bread.  It's not too sweet.  Try, spreading on some cream cheese.

	1 pkg yeast
	3 cups bread flour
	1/2 cup sugar
	1/4 cup unsweetened cocoa
	1 egg unbeaten
	1/4 cup butter or margarine
	1/2 tsp vanilla (ingreds at room temp)
	1 cup warm water

	Order listed, white, start.  Be sure to try this with a glass of
	cold milk.  Other notes: try 1/2 cup raisins and 1/2 cup chocolate
	chips, also.	

Sorry, no time for bonus recipes, there's a thunderstorm a-brewin' here 
in Western NJ and I still gotta pack and leave for the GMA.  Enjoy, Bill.

...at one brew per recipe no wonder it's taken so long...
    
OK -- here's the whole set! Comments leading off several (many) of the recipes
--------------------------  are from the booklet, apparently written by 
                            Mrs. DAK.  As of this writing, I've not received
                            my machine so haven't tried ANY of these -- pls
                            don't shoot the 'well-bread' messenger!  Bill

o	Mom's Basic White Bread

	A truly universal favorite in our home.  Smells just as good as when
	mom used to make it.  It's not only better than store-bought, it's
	totally preservation free.

	1 pkg yeast
	3 cups flour
	1 Tbsp sugar
	1 tsp salt
	2 Tbsp nonfat dry milk powder
	1 Tbsp butter (all ingreds at room temp)

	Pour yeast to one side of the inner pan.  Add the rest of the ingre-
	dients in the order given.  Select white bread and push "Start" and see
	how difficult it is to wait till this perfect golden brown loaf is
	ready to eat.

o	Banana Wheat Bread:

	1 package yeast
	1.5 cups bread flour
	1.5 cups wheat flour
	1/2 teaspoon salt
	2 medium ripe bananas, sliced right into the pan
	1/4 cup honey
	1/4 cup warm water
	1 egg [several recipes specify having all the ingredients at room 
		temperature, thereby substantively complicating these things!]
	1/4 cup oil
	1/2 teaspoon vanilla
	1 teaspoon poppy seeds (optional)

	Add ingredients into the pan in the order listed, select white
	bread, and push "Start".

	Added encouragements to 'be creative!  Experiment with DAK's Auto
	Bakery.  Try adding chopped nuts, fresh or dried fruit and more.'


o	Applesauce Bread:

	1 pkg yeast
	2.25 cups bread flour
	3/4 cup wheat flour
	1/2 tsp salt
	4 Tbsp white sugar
	1/2 tsp cinnamon
	pinch nutmeg
	2/3 cup warm applesauce
	1 Tbsp butter
	1/2 cup warm apple juice
	1/2 cup grated fresh apple (all ingreds room temp)

	Order listed; white; start.


o	Drew's [the 'D' in DAK] Famous Onion Dill Bread

	1 package yeast
	3.5 cups flour
	1/4 teaspoon baking soda
	1.5 teaspoons salt
	1 unbeaten egg (all ingreds at room temp)

	Mix together, warm and add:

		1/4 cup water
		3/4 cup cottage cheese
		3/4 cup sour cream
		3 Tablespoons sugar
		3 Tablespoons minced dried onion
		2 Tablespoons whole dill seed
		1.5 Tablespoons butter

	In the order listed, place dry ingredients and egg into inner pan.  Warm
	next set of ingredients, add them.  Select white bread, and push 
	'Start'.  Lightly brush the top with a little melted butter at
	baking time if you wish.

o	Rye Bread With Beer and Orange

	The beer gives this hearty rye bread a magnificent flavor.  The 
	orange add zest.  Try it with sweetened whipped butter.

	1 pkg yeast
	1 cup medium rye flour
	2.5 cups all purpose flour
	2 Tbsp wheat germ
	1 tsp salt
	1 cup beer, flat
	2 Tbsp molasses
	2 tsp grated orage rind
	2 Tbsp butter (all ingreds at room temp)
	1/4 cup warm water

	Order listed, white, "Start"

	Notes suggest adding chopped nuts, dried fruit.


o	Blueberry Bread

	Our son's favorite fruit.  Use a can of blueberries.  This produces
	a great, almost purple, bread with the sweet scent of blueberries.

	1 pkg yeast
	3 cups bread flour
	1/2 tsp salt
	2 Tbsp sugar
	1 Tbsp butter or margarine
	1 can (16.5 ozs) blueberries, well drained, reserve liquid
	1/4 cup retained juice (all ingreds at room temp)
	1/4 cup water, approximately

	Order listed, all dry ingredients into pan.  Put well drained 
	berries into a 2 cup measuring cup, add 1/4 cup juice and enough
	water to equal 1.33 cups.  Select white and push "Start"


o	Orange Bread

	Here's a tangy citrus delight.  It turns out a light orange color
	loaf with a delicate orange flavor with lots of vitamin C.

	1 pkg yeast
	3 cups bread flour
	1/4 cup sugar
	1 teaspoon salt
	1 Tbsp butter
	1 egg
	2 Tbsp grated orange rind
	1 cup orange juice (all ingreds at room temp)
	1/4 cup hot water

	Ingreds in order listed, select white and push "Start."
	

o	Peanut Butter Bread:

	Forget putting peanut butter on your bread.  This loaf actually
	is filled with real peanut butter goodness.  And, wait till you
	try adding the jelly below.  Now, a basic sandwich becomes a
	favorite bread.

	1 pkg yeast
	3 cups bread flour
	1/4 cup brown sugar packed
	1/2 cup chunky peanut butter (all ingreds at room temp)
	1.25 cups very warm water

	Add all ingreds in order listed, select white bread and push "Start."
	And oh yes, we did try that great combination of peanut butter and 
	jelly.  Just add 2 Tbsp of grape or strawberry jelly and 2 Tbsp
	white sugar (omit the brown sugar).  It tastes great, however the 
	outside gets a bit well done.  But give it a try and turn the 
	lightness control halfway between light and the middle.

	Note endorsed raspberry preserves.
 

o	French Bread:

	Here's a better than the best French restaurant's 'crusty' French
	bread with a soft creamy interior.  Just wait till you taste the
	crust!

	1 pkg yeast
	3 cups bread flour
	2 Tbsp sugar
	1 tsp salt
	2 Tbsp butter (unsalted gives a more authentic taste)
	1 cup less 1 Tbsp hot water
	2 stiffly beaten egg whites (ingreds at room temp)

	Whip the whites until stiff and set aside.  In the order listed, place
	the first six ingredients into the pan, select "French" bread and push
	"start".  Once all ingredients are moist, dump in the egg whites.

	(if you choose, lightly brush the top with a mixture of 1 Tbsp water,
	dash salt, and 1/4 tsp cornstarch after the 2nd mixing is over, and 
	sprinkle with sesame or poppy seeds).  A fun touch.

o	French Bread 2:

	An authentic crispy French bread with a tender soft interior and
	so easy!  This doesn't make too large a loaf, so it will be gone
	quickly.  Try both French recipes

	1 pkg yeast
	2 cups bread flour
	1 tsp salt
	1 tsp sugar
	1 tsp butter or margarine (all ingreds at room temp)
	1 cup plus 1 Tbsp warm water

	order listed, "French" and "Start"

o	Buttermilk Cheese Bread:

	1 pkg yeast
	3 cups flour
	1 tsp baking powder
	1 tsp salt
	1 Tbsp sugar
	1 cup buttermilk (room temp)
	1/4 cup warm water
	1 cup grated sharp cheddar (or sub 1/2 cup cheddar plus 1/2 cup bleu)

	Pour in all ingredients in the order listed.  Select white bread and
	push 'start'.

o	Potato Loaf Bread:

	Peasants added potatoes to bread for extra hardiness.  Even instant
	mashed potato flakes make such a difference in moistness.  Try it!
	We love it toasted with jam for breakfast.

	1 pkg yeast
	3 cups bread flour
	1 Tbsp sugar
	1.5 tsp salt
	2.5 tsp sweet butter (all ingreds at room temp)
	2 Tbsp instant mashed potato flakes
	1-1.5 cups warm milk

	Put first 5 ingreds into the pan in order listed.  Sprinkle the 
	potato flakes over the hot milk and stir.  Let it cool slightly.
	Add milk and stir.  Select white, push Start.

o	Bloody Mary Bread:

	1 pkg yeast
	3 cups bread flour
	1 tsp salt
	1 Tbsp sugar
	1 Tbsp soft butter
	1 6 oz can of V-8
	1 Tbsp vodka
	1 Tbsp water
	1 egg (room temp for all ingredients)

	Pour in all ingredients in the order listed.  Select white bread and
	push 'start'.

o	Oat Bran Wonder:

	Forget store-bought oat bran breads with eggs and saturated fats.
	Fight cholesterol with this great tasting really good-for-you oat
	bran bread.  Imaging a bread with 2 1/4 cups of oat bran plus
	rolled oats.

	1 pkg yeast
	1 cup rolled oats (quick cook)
	1.5 cups Better for Bread flour (a brand name?)
	2.25 cups oat bran
	1.75 cups wheat flour
	4 Tbsp gluten
	2 Tbsp wheat germ
	1 tsp salt (optional)
	2 Tbsp safflower (or any vegetable) oil
	3 Tbsp honey
	2 egg whites (all ingreds at room temp)
	2 cups plus 2 Tbsp very warm water

	Get ready for a 3-4 pound loaf.  Place yeast in bottom of Auto Bakery.
	Add rest of ingredients except liquid in order listed.  Add 1 cup plus
	the 2 Tbsp of very warm water.  Select white bread and push "Start."
	Leave  the lid open.  After a minute as the machine mixes the dough,
	add the remaining 1 cup of very warm water SLOWLY.

	This recipe is very large and may kick up some flour over the edge or
	on the glass dome at the beginning.  Adding the liquid slowly will
	help prevent this.  The pan will be very full and the bread won't
	rise very much.  But, it will be a tall loaf.  If yours rises too
	much, cut down on the liquid.  If it seems too dry, increase the
	liquid.

o	Oat Bran and Fresh Apple:

	Here's a bread that's so sweet and rich tasting it's hard to believe
	that it's really good for us.  But, the fresh apples and apple juice
	really do make it taste like dessert.  And, you know what they say
	about an apple a day, plus now you can add oat bran.

	1 pkg yeast
	1 cup rolled oats (quick cook)
	1.5 cups Better for Bread flour
	1.25 cups oat bran
	1.75 cups whole wheat flour
	4 Tbsp gluten
	2 Tbsp wheat germ
	1 tsp salt (optional)
	1 tsp cinnamon
	2 Tbsp safflower oil
	2 Tbsp honey
	2 egg whites (all ingred at room temp)
	2 cups grated apples (peeled)
	1.5 cups very warm apple juice
	
	Directions same as previous recipe

o	Oat Bran Prune Bread:

	Would you believe that this is my (and my 10 year old's favorite
	bread?  Well, if you like prune danish, wait till you try this
	rich, naturally sweet bread which is literally jam-packed with
	the soluble fiber of both prunes and oat bran.  It simply tastes
	like cake.  Try this bread just once and you're sure to be making
	it regularly.

	1 pkg yeast
	1 cup rolled oats (quick cook)
	1.5 cups Better for Bread Flour
	2.25 cups oat bran
	1.75 cups whole wheat flour
	4 Tbsp gluten
	2 Tbsp wheat germ
	1 tsp salt (optional)
	2 Tbsp safflower oil
	2 Tbsp honey (all ingreds at room temp)
	2 egg whites
	1 cup pitted prunes snipped into halves
	1/8 tsp nutmeg (optional)
	2 cups plus 2 Tbsp very warm water

	Recipe similar to Oat Bran Wonder


o	Oat Bran Raisin Bread:

	Cinnamon and raisin bread is a family favorite.  New we can all 
	enjoy the same great taste with the added cholesterol blasting
	capabilities of oat bran.  Wait till you taste (and smell) this
	great new bread idea.

	1 pkg yeast
	1 cup rolled oats (quick cook)
	1.5 cups Better for Bread flour
	2.25 cups oat bran
	1.75 cups whole wheat flour
	4 Tbsp gluten
	2 Tbsp wheat germ
	1 tsp salt (optional)
	2 Tbsp safflower (or any) oil
	2 Tbsp honey
	2 egg whites (ingreds at room temp)
	1 cup raisins
	1 tsp cinnamon
	2 cups plus 2 Tbsp very warm water

	Recipe similar to Oat Bran Wonder; note says great with dates
	instead of raisins -- interesting!  Reminds me that it's been
	a long time since I've had a date.
	
	
o	Oat Bran Banana Bread:

	I love bananas.  My mother used to make banana nut bread for
	me on special occasions.  Now we can all enjoy the rich great
	flavor and aroma of fresh banana bread baking, knowing we have
	the added goodness of oat bran.  If you like bananas, you'll
	love this loaf.

	1 pkg yeast
	1 cup rolled oats (quick cook)
	1.5 cups B4B flour
	2.25 cups oat bran
	1.75 cups ww flour
	4 Tbsp gluten
	2 Tbsp wheat germ
	1 tsp salt (opt)
	2 Tbsp safflower oil
	2 Tbsp honey
	2 egg whites (ingreds at room temp)
	2 ripe medium bananas, sliced
	2 cups plus 2 Tbsp very warm water

	Recipe similar to Oat Wonder; note suggests adding 1/2 cup walnuts


o	Oat Bran Carrot Bread:

	Soluble fiber from both the carrots and the oat bran can really 
	fight cholesterol.  Butr oh, wait till you taste the rich full-
	bodied, freshly grated carrot flavor.  If you love carrot cake,
	wait till you try this great tasting, good-for-you, oat bran bread.

	1 pkg yeast 
	1 cup rolled (quick cook) oats
	1.5 cups B4B flour
	2.25 cups oat bran
	1.75 cups ww flour
	4 Tbsp gluten
	2 Tbsp wheat germ
	1 tsp salt (opt)
	2 Tbsp safflower oil
	3 Tbsp honey
	2 egg whites (ingreds room temp)
	1.5 cups freshly grated carrots (3-4 whole carrots)
	2 cups plus 2 Tbsp very warm water
	
	Recipe similar to Oat Bran Wonder	


o	Henzi's Seed Bread:

	Lots of different seeds create this fabulous seed bread.  I line
	up all the ingredients in order, dump them in, and let the Auto
	Bakery do all the work.  It's a health-food-store in a loaf.

	1 pkg yeast
	1 Tbsp sugar
	1.5 cups bread flour
	1.5 cups wheat flour
	2/3 cup rye flour
	1/2 cup cornmeal
	1/2 cup unprocessed bran
	1 tsp salt
	1/3 cup golden raisins
	1/3 cup chopped pecans or walnuts
	1/3 cup sunflower seeds
	1/3 cup poppy seeds
	2 Tbsp caraway seeds
	1 cup warm water
	1 Tbsp safflower oil
	4 Tbps honey
	1 egg (all ingreds room temp)

	Add all dry ingredients.  Then pour in the liquids.  Measure the oil
	first, then the honey and watch the honey slip right off the spoon.
	White and 'start'.  Loaf may sag in the center, but it doesn't affect
	the texture or taste.


o	Cinnamon Raisin Bread:
      
	1 pkg yeast
	3 cups bread flour
	2 Tablespoons sugar
	1 tsp salt
	2 tsp cinnamon
	1 Tbsp butter
	1/4 cups warm milk
	2/3 cup raisins (all ingreds at room temp)

	In the order listed, put all the ingredients into the pan, select
	white bread and push 'start'.  If we are home, we add the raisins 
	at the 'beep, beep, beep' point near the end of the second mixing
	as they tend to remain whole.  Sometimes, we add them at the
	beginning so they are nice and fine.  Try it both ways.


o	Mint and Yogurt Bread:

	Imagine a bread with the high protein of wholesome yogurt.  It's a
	fresh, bright minty bread, with just a hint of lemon.  It's fabulous.

	1 pkg yeast
	3 cups bread flour
	1 cup plain yogurt
	3 Tbsp chopped fresh mint
	  grated yellow rind of 1 fresh lemon
	2 tsp butter (ingreds at room temp)
	1/4 cup plus t Tbsp warm water

	Add ingreds in order, white, 'start'.


o	Honey Buttermilk Bread

	Here's a remarkably delicate combination of buttermilk and sweet
	honey that is really enticing.

	1 pkg yeast
	3 cups bread flour
	1.5 tsp salt
	3/4 cups buttermilk
	3 Tbsp honey (we like orange honey)
	1 Tbsp sweet butter (all ingreds room temp)
	1/2 cup warm water

	Place ingreds into pan in order listed, select white bread, and
	push 'start'
	

o	Maple Oatmeal Bread

	A light colored, evenly textured bread.  Makes great sandwiches with
	the special taste of maple and the health of oats.

	1 pkg yeast
	1 cup quick cooking oats
	3 cups bread flour
	1 tsp salt
	1/2 cup (genuine NH or VT) maple syrup
	1 Tbsp cooking oil (ingreds room temp)
	1.25 cups plus 2 Tbsp very warm water

	order listed, white, press the <DO> key

o	Raisin Bran Bread:

	If you love it for breakfast, you'll really love this bread.  Get all
	the great food value in a great tasting super healthy loaf that is 
	particularly delicious toasted for breakfast (or anytime).

	1 pkg yeast
	2 cups bread flour
	1.5 cups raisin-bran cereal, right from the box
	1/2 tsp salt
	1/4 tsp baking soda
	4 Tbsp brown sugar
	2 Tbsp butter (all ingreds room temp)
	1 cup plus 1 Tbsp warm water

	Order listed, white, start.

	Note suggests you 'Try any of your favorite cereals.'  Count Chocula?

o	Chocolate Chip Bread:

	Yes Melissa, there is a chocolate chip bread!  The chips tend to get a
	little well-done, so turn down the darkness control a bit toward 
	light.  We find it's best to add the chips at the 'beep, beep, beep'
	point, 5 minutes before the end of the second kneading, so they
	stay whole.  Of course you can put them in at the beginning, if
	you prefer.

	1 pkg yeast
	3 cups bread flour
	2 Tbsp brown sugar
   	2 Tbsp white sugar
	1 tsp salt	
	1 tsp cinnamon
	4 Tbsp soft butter
	1 egg
	1 cup warm milk
	1/4 cup water
	1 cup chocolate chips (ingreds at room temp)

	In the order listed, put the first 10 ingredients into the pan,
	select white bread and push 'start'.  When the Auto Bakery 'beeps'
	5 minutes from the end of the second mixing, add the chocolate
	chips.


o	Lemon Bread

	New you can enjoy a truly tangy lemon taste in a delicate yeast
	bread with a rich dark brown crust.

	1 pkg yeast
	3 cups bread flour
	1/4 cup sugar
	1/2 tsp salt
	1/4 cup butter
	3/4 cup milk, scalded
	1 egg plus 1 yolk
	1/4 tsp lemon extract (ingred room temp)
	2 tsp dried or freshly grated lemon peel

	Order listed, white, start.

	Note says: 'Wait till you try lime.'


o	Pumpkin Bread:

	The kitchen smells so homey as the spice and pumpkin bake.  This is
	a real treat for pumpkin lovers all year long.

	1 pkg yeast
	3 cups bread flour
	1/2 cup wheat flour
	1.5 Tbsp butter
	1 tsp salt
	1 tsp ground pumpkin pie spice
	1 egg
	1.5 cups warm water
	1/4 cup orange juice
	1/2 cup canned pumpkin (all ingreds at room temp)

	Order listed, white, start.


o	Russian Black Bread:

	1 pkg yeast
	1 Tbsp white sugar
	1.5 cups bread flour
	1.5 cups medium rye flour
	1/4 cup whole wheat flour
	1/2 cup unprocessed bran flakes
	1 Tbsp caraway seeds
	1 tsp salt
	1 tsp instant coffee powder
	1/4 cup fennel seeds (all ingredients at room temp)

	Heat the following over low heat till chocolate and butter melt,
	stirring frequently.  Or heat in microwave on half power till choco-
	late and butter melt.  Cool to between 105 and 115 degrees F.

		1 cup plus 2 Tbsp water
		2 Tbsp molasses
		2 Tbsp cider vinegar
		2 Tbsp butter
		1/2 oz unsweetened chocolate

	Ingredients in order listed, white bread, push 'start'.

o	Hawaiian Coconut Bread:

	Combines our favorite tropical tastes of coconut, macadamia nuts
	and pineapple.  Close your eyes and picture the Hawaiian Islands.
	(Makes me want to create a New Jersey Bread...on second thought,
	the H*LL with it! -- could do a Jim Florio bread with all the
	ingredients taxed away!)

	1 pkg yeast
	3 cups bread flour
	2 tsp salt
	1 Tbsp sugar
	1/4 cup nonfat dry milk powder
	1 egg
	1/4 cup butter
	3/4 cup shredded coconut
	3/4 cup macadamia nuts (whole is fine, or use almonds)
	1/2 cup crushed pineapple, well drained
	1/2 cup pineapple juice, from the above (ingreds room temp)
	1/4 cup warm water

	Drain pineapple, reserve liquid.  Order listed, pineapple and 
	liquids last.  White and start.


o	Spaghetti Bread:

	With the powerful flavors of parmesan cheese, Italian seasoning and
	olive oil, this is the perfect companion or main course for Italian
	dinners with or without spaghetti!

	1 pkg yeast
	3 cups bread flour
	1 Tbsp sugar
	1 tsp garlic salt
	1/3 cup grated parmesan cheese
	1 tsp dried Italian seasoning
	1 Tbsp olive oil (all ingreds at room temp)
	1.5 cups warm water.

	Same story: in order listed, white bread, hit <Return>, or 'start'
	button.


o	Oatmeal Bread:
	
	1 pkg yeast
	1 cup rolled oats, whirred in the blender
	3 cups bread flour
	1 Tbsp sugar
	1 tsp salt
	1 Tbsp soft butter (all ingreds at room temp)
	1.25 to 1.75 cups warm water

	Grind the rolled oats in a blender (or food processor) till fine.  
	Add all ingredients in the order listed.  White, 'start'.


o	Favorite Cinnamon Rolls

	Yes, you can make fabulous fress cinnamon (or other kind of)
	rolls by setting DAK's Auto Bakery on 'Manual.'  Serve these
	superb rolls for a special breakfast (or dinner) treat you won't
	soon forget.

	Dough:

	1 pkg yeast                       2.5 cups bread flour
	1/4 cup melted butter             1 cup whole wheat flour
	1/2 cup warm water                2 eggs (ingreds room temp)
	2/3 cup warm milk                 3 Tbsp sugar

	Filling:

	1/2 cup melted butter             1 Tbsp cinnamon
	1/2 cup granulated sugar	  1/2 cup packed brown sugar
	1 cup chopped nuts
	1/2 cup raisins (soaked in water to plump, drained)

	Icing:
	
	2 cups powdered sugar		  juice of one orange or lemon
	2 Tbsp corn syrup

	Select manual by pressing 'Menu' button till 'Manual' and 'White'
	buttons light.  No, it's not totally automated, but the hardest
	and most tedious parts of kneading dough and waiting for it to rise 
	are done for you automatically.

	When the cycle is over, it beeps and shuts off.  Roll dough out on
	floured board to a large thin rectangle, 22 by 14 inches.  Brush dough
	with melted butter.  Combine Filling ingredients.  Sprinkle dough
	with this mixture.  Roll Jellyroll fashion, starting with long edge.
	Seal edges, slice into 10-20 rolls.  Place cut side down onto baking
	sheet.  Or even better, put in a greased sugared glass baking dish.
	Cover and let rise in a warm place till doubled, about 45 minutes.

	Bake at 350 degrees 20 to 25 minutes.  Brush with melted butter.

	Drizzle with icing.

	Note suggests: 'Filling: omit nuts, add 1/2 cup chocolate chips.'

o	Granola Bread:

	Use your favorite granola.  We used one with dates and nuts.  
	Healthy, preservative-free bread has never tasted this good.

	1 pkg yeast
	3/4 cup whole wheat flour
	2 cups bread flour
	1 cup granola, ground finely in blender
	3/4 tsp salt
	1.75 tsp sugar
	3/4 cup warm water
	1/2 cup buttermilk
	2 Tbsp sweet butter
	2 Tbsp honey
	1 egg (ingreds at room temp)

	order listed, white, start.

	Note suggests adding 1/2 cup raisins or dates.


o	Diet Rite Bread:

	This started out as a joke because I drink so much Diet Rite.  But, it
	tastes great.  And, it really is a true diet bread.

	1 pkg yeast
	3 cups bread flour
	1.25 cups Diet Rite (tm) or any soda) (ingreds room temp)

	order listed, white, start.


o	Cheddar Cheese Bread:

	1 pkg yeast
	3 cups bread flour
	1/4 cup nonfat dry milk
	1 Tbsp soft butter
	1 tsp salt
	2 Tbsp sugar
	1.25 cups warm water
	1.5 cups (6 oz) grated sharp cheddar cheese (all ingreds room temp)

	In the order listed, put ingredients in pan, select white bread, 
	push 'start'.

	Note suggests use of any strong cheese.

o	Eileen's Corn-Chilies-Cheese Bread:

	1 pkg yeast
	3 cups bread flour
	3/4 cup yellow cornmeal
	1/2 cup drained whole corn kernals [recipe calls for 'canned']
	1 Tbsp chopped canned chilies [wimp!]
	1/2 cup cheddar cheese, shredded
	1 egg
	1 Tbsp butter (or margarine)
	1/2 teaspoon salt
	2 teaspoons sugar (all above at room temp)
	1.25 cups warm water

	Order listed, white bread, 'start'.

o	Third Bread [wheat, rye, and cornmeal]:

	Using two flours and a meal, this is called third bread and was found
	in many old cookbooks.  It is a light, honey colored bread.  It will
	sink a bit in the middle, but has a chewy crust and a sweet, rich,
	very satisfying flavor, so we wanted to include it for you.

	1 pkg yeast
	3/4 cup rye flour
	3 cups bread flour
	3/4 cup yellow cornmeal
	1.5 tsp salt
	1/2 cup honey (all ingreds room temp)
	1.5 cups very warm water

	Order listed, white, start.
	

o	Whole Wheat Bread:

	Forget store-bought preservatives [Mrs DAK apparently used to shop
	for preservatives!?!?].  Now you can have your own nutritious real
	homemade whole wheat bread.  It's great for sandwiches and even 
	better for toast.

	1 pkg yeast
	2.5 cups whole wheat flour
	1 cup bread flour
	1 Tbsp sugar
	1 tsp salt
	2 Tbsp butter
	3 Tablespoons nonfat dry milk (ingreds room temp)
	1.5 cups warm water

	Order listed, white, start.


o	Golden Egg Bread:

	We love sandwiches from this golden egg bread.  It rises tall and cuts
	beautifully.

	1 pkg yeast
	3 cups bread flour
	4 Tbsp sugar
	2 eggs
	6 Tbsp vegetable (try corn) oil
	1.5 tsp salt (ingred room temp)
	3/4 cup warm water

	order listed, white, start


o	Prune Bread:

	If you love prune danish, you'll love this bread.  Plus, prunes add
	water soluble fiber to your diet which can lower your cholesterol.  
	Wait till you try this great tasting dark, moist, sweet loaf.

	1 pkg yeast
	3 cups bread flour
	3 Tbsp brown sugar
	1 tsp salt
	1 Tbsp butter (ingred room temp)
	1 cup pitted prunes, cut into quarters
	1.25 cups warm water.

	Cut prunes with scissors (great idea) or a knife.  Order listed,
	white, start.

	Note: "Try diced apricots and orange juice instead of prunes and 
	water."


o	Colonial Bread:

	An early American favorite with a rich sweet flavor and unique
	texture.  Let its taste link today with our American Colonial past.

	[some may recognize the ingredients as being the same as for
	Anadama Bread, and in similar proportions to traditional recipes --
	James Beard suggests substituting some graham flour for a small
	(.5-1 cup) portion of the bread flour]

	1 pkg yeast
	3.5 cups bread flour
	1/3 cup yellow cornmeal
	1.5 cups boiling water
	1/3 cup molasses
	1 teaspoon salt
	1 Tbsp butter

	Place cornmeal into bowl.  Carefully pour boiling water into cornmeal,
	stirring to make sure it is smooth.  Let stand to cool for about 30
	minutes.  Stir in molasses, salt and butter.  Place yeast in pan,
	bread flour, and then cornmeal mixture.  Select white and push start.
	

o	California Dip Bread [for CA Dips? -- obviously not USC Grads!]:

	What fun we had with this one!  We took all the ingredients of our
	favorite California Onion Dip and made a great bread.  Be sure to 
	vary the amount of soup mix to suit your taste.

	1 pkg yeast
	3.5 cups flour
	1/4 tsp baking soda
	1 egg
	3/4 cup cottage cheese
	3/4 cup sour cream
	3 Tbsp sugar
	1.5 Tbsp butter
	1/4 cup water
	1 envelope Lipton's Onion Soup Mix (or less to taste)

	In order listed, place the first 4 ingredients into the pan.  Slightly
	warm the next 6 ingredients and pour into pan.  White Bread & "start".

	Note says, "We used the whole package.  Try 1/2 first.  Loved this!'


o	Wheat Wheat Wheat Bread:

	Talk about healthy.  Three types of pure wheat goodness for flavor and
	nutrition are yours with this great tasting whole wheat bread.

	1 pkg yeast
	1/8 Tbsp ginger
	2.5 cups bread flour
	1.25 cups whole wheat flour
	1/2 cup wheat germ
	1 tsp salt
	3 Tbsp honey
	1 12 oz can evaporated milk
	2 Tbsp safflower oil
	1/2 cup cracked wheat (ingreds at room temp)
	1/2 cup boiling water

	Cover the 1/2 cup cracked wheat (available in bulk and packaged in 
	health food stores) with the boiling water in a small bowl.  Stir
	and let cool.  Pur the rest of the ingredients in the order listed
	into the Auto Bakery, then the cooled wheat.  Select white bread
	and push start.

	[I make a bread something like this 'the old fashioned way' but
	add 2-3 Tbsp brewers yeast, use powdered milk instead of evaporated,
	augment with one egg, and add chopped, slightly sprouted wheat berries,
	chopped	alfalfa sprouts, and a handful of sunflower seeds.]

o	Pecan and Red Onion Bread:

	What an exciting and uniquely different combination!  We toast this
	to serve with salads.  We used pecans but walnuts are super too.

	1 pkg yeast
	3 cups bread flour
	1.5 tsp sugar
	1.5 tsp salt
	1 cup plus 1 Tbsp warm milk
	1/4 cup chopped fresh red onion
	3/4 cup chopped pecans or walnuts (ingreds room temp)
	
	Order given, white, start.

o	Pumpernickel Bread:

	It's dark.  It's heavy.  It's pungent.  The fragrance and flavor will
	make this true Pumpernickel a family favorite.

	1.5 pkgs yeast
	2 cups rye flour
	1/2 cup unprocessed whole-bran cereal
	1.75 cups bread flour
	2 tsp caraway seeds
	1.5 tsp salt
	1 Tbsp unsweetened cocoa
	3 Tbsp molasses
	1 Tbsp safflower oil (ingreds room temp)
	1.25 cups warm water

	Add all ingredients in order listed, white, 'start'.



o	Cornell Bread:
	
	This widely-known Cornell bread (developed at Cornell University we
	understand) is high in protein wiht its nutritionally enriched
	combination of flours.

	1 pkg yeast
	3 cups bread flour
	3 Tbsp soy flour (note says available a health food stores)
	3 Tbsp nonfat dry milk powder
	3 Tbsp wheat germ
	1 tsp salt
	2 Tbsp honey
	2 Tbsp butter
	1 egg (ingreds room temp)
	1 cup plus 2 Tbps warm water

	Install machine high above Cayuga's waters, add stuff in the order
	listed, select white, push 'start.'

	
o	Golden Raisin Bread:

	A sweet, different version of our favorite raisin bread.  Thrill to
	the taste of plump golden raisins with a hint of ginger and 
	cinnamon.

	1 pkg yeast
	2 cups bread flour
	1 cup whole wheat flour
	1/4 cup wheat germ
	1/4 cup brown sugar
	1 tsp salt
	2 Tbsp butter
	3/4 cup golden raisins
	1/4 tsp ground ginger
	1/4 tsp cinnamon (ingred room temp)
	1.5 cups warm water

	Order listed, white, start.

o	Grain Bread:

	A very very heavy, truly exceptional multi-grain bread.  We love it
	sliced thin, and toasted.  This short flavorful loaf is worth
	a trip to the health food store for the grains.

	1 pkg yeast
	1 Tbsp sugar
	2 cups whole wheat flour
	3/4 cup rye flour
	3/4 cup wheat germ
	3/4 cup unprocessed bran
	1/2 cup nonfat dry milk powder
	1/2 cup sunflower seeds
	1 tsp salt
	1 whole egg
	1.75 cups boiling water
	1/2 cup cracked wheat (bulgur)
	1/2 cup 7-grain-mixture (or hulled millet as a substitute)
	1 Tbsp molasses
	1.5 Tbps safflower oil (ingreds at room temp)

	Combine boiling water with cracked wheat, 7-grain (or millet),
	molasses, and safflower oil.  Cool to room temperature.  Add
	first 10 ingredients in order listed to pan, pour in cooled
	grain mixture, select white, push 'start'.


o	Salted Peanut Bread:

	Peanuts in every bite are what you'll experience when you bite into
	this loaf.  It's a sure hit full of real peanut goodness.
	
	1 pkg yeast
	1 cup whole wheat flour
	2 cups bread flour
	1/3 cup nonfat dry milk
	3 Tbsp sugar
	1/2 tsp salt
	2 Tbsp butter
	1 egg (all above at room temp)
	3/4 cup salted peanuts
	1 cup very warm water

	Dump in all ingredients in the order listed, including the peanuts
	right from the jar.  We use dry roasted.  Select white bread and
	push 'start'.


o	Real Chocolate Bread:

	When only chocolate will do, serve this great tasting chocolate
	bread.  It's not too sweet.  Try, spreading on some cream cheese.

	1 pkg yeast
	3 cups bread flour
	1/2 cup sugar
	1/4 cup unsweetened cocoa
	1 egg unbeaten
	1/4 cup butter or margarine
	1/2 tsp vanilla (ingreds at room temp)
	1 cup warm water

	Order listed, white, start.  Be sure to try this with a glass of
	cold milk.  Other notes: try 1/2 cup raisins and 1/2 cup chocolate
	chips, also.	


o	Rye Bread:

	Now you can make rye bread the way YOU want it!  Add caraway seeds
	and allspice to make an unusual spicy rye, or omit them for a
	good conventional rye.

	1 pkg yeast
	2 cups rye flour
	2 cups bread flour
	2 Tbsp nonfat dry milk powder
	1 Tbsp sugar
	1 tsp salt
	1 Tbsp honey
	1 Tbsp butter (ingreds room temp)
	1 tsp ground allspice, optional
	1 Tbsp caraway seeds, optional
	1.5 cups warm water

	Order listed, white, start


o	Squaw Bread:

	Here's a take-off of an American Indian creation with a crispy crust.
	It's a rich, slightly sweet and definitely interesting bread.

	1 pkg yeast
	1 Tbsp brown sugar
	2 cups bread flour
	1 cup whole wheat flour
	1 cup rye flour
	1/4 cup instand nonfat dry milk powder
	1.5 tsp salt (all above at room temp)

	Liquify in blender:

		1.25 cups warm water
		2.75 Tbsp oil
		2 Tbsp honey
		2 Tbsp raisins
		2 Tbsp brown sugar

	Combine water, oil, raisins, and brown sugar and blend till 
	liquid.  Add dry ingredients in order listed, pour in liquid,
	select white bread and push 'start'.

o	Old Fashioned Graham Flour Bread

	Graham flour is not just for crackers [Florida people take note!].
	It's available in bags and boxes in markets and most health food
	stores.  This makes a delicious, fun, great tasting light-colored
	bread.

	1 pkg yeast
	2 cups bread flour
	2 cups graham flour
	1/4 cup nonfat dry milk powder
	1 tsp salt
	1 Tbsp honey
	t Tbsp butter (ingred room temp)
	1.25 cups warm water

	order listed, white, start.


o	Wheat And Honey Bread:

	Here's whole wheat goodness and richness in a very easy to make
	wheat bread.

	1 pkg yeast
	3/4 cup ww flour
	2.5 cups bread flour
	1 tsp salt
	2 Tbsp honey
	2 Tbsp butter
	1 egg (ingred room temp)
	1 cup plus 1 Tbsp warm water

	order listed, white, start

	Note suggests 'Raisins are a good addition.  Add them at 
	beginning for flavor or at the beeps so they remain whole.'

o	Sweet Raisin Nut:

	What kid of any age can resist a delightful slice of bread spilling
	over with two types of raisins and nuts?  It's a delightfully sweet
	bread.
	
	1 pkg yeast
	3 Tbsp sugar
	3 cups bread flour
	3/4 cup milk
	1/4 cup water
	2 eggs
	4 Tbsp melted butter, cooled
	1/4 cup honey
	1.5 tsp salt
	1/3 cup raisins
	1/3 cup golden raisins
	3/4 cup nuts (ingred room temp)

	order listed, white, start -- 'we've used pistachios and peanuts'


o	Pepper Spice Bread:

	It's spicy (not hot).  It's full-bodied.  It's a light brown loaf with
	a really unusual flavor.  Why not see if your friends can guess the
	ingredients.  You're sure to love the zesty taste.

	1 pkg yeast
	3 cups bread flour
	1/2 tsp salt
	1/4 cup sugar
	1/4 nonfat dry milk powder
	1/4 cup soft butter
	1 egg
	2 Tbsp honey
	2 Tbsp corn syrup
	1/4 cup nuts (we used pecans)
	1 tsp whole anise seed
	1/4 tsp cinnamon
	1/4 tsp allspice (ingreds at room temp)

	order listed, white, start


o	Sunflower bread:

	The distinctive flavor and crunch of sunflower seeds are a real
	favorite of our family.  This is a satisfying loaf, which is
	perfect for serving with soup or salad to make a light healthy
	supper.

	1 pkg yeast
	1/2 cup unprocessed bran flakes
	3 cups bread flour
	1/4 cup sunflower seeds
	1 tsp salt
	1 Tbsp sugar
	3 Tbsp molasses
	2 Tbsp butter
	1.25 cups milk (all ingreds room temp)

	Order listed, white, start.


o	Beer Cheese Bread:

	Blend your favorite cheese, add the smoothness of American cheese
	and the tangy bite of beer for an incredibly rich taste sensation.
	Serve hot and it won't last long.

	1 Pkg yeast
	3 cups bread flour
	1 Tbsp sugar
	1.5 tsp salt
	1 Tbsp butter
	10 oz beer, flat
	4 oz (2 slices) processed American cheese
	4 oz Jack (or whatever you wish) cheese, cut into 1/4" cubes
	(all at room temp)

	Warm beer and American cheese over low heat on top of stove or in
	microwave.  Cheese doesn't need to melt completely.  Stir.  Add all
	ingredients in order listed -- white bread -- pusha da 'start' button.

    We've probably made about 50 loaves so far, many from the recipes in
    this conference. What we noticed was that the freshness of the yeast,
    temperature of ingredients, and humidity can have dramatic influences
    on the resulting bread. We made a few "neutron star" loaves too...but
    more often had loaves which were only partially cooked and doughy on
    the inside. We fixed this by adjusting the recipes towards higher
    humidity..This meant adding a little more yeast and more water as well
    as making sure the ingredients were all truly at room temperature.
    Also, if you try to experiment, don't be surprised by awful results..
    However, you might just try minor modifications to the recipes such as
    I've suggested and see if you get better results. We haven't had a bomb
    for quite a while.

    I can't believe I did this... but when I flipped on the t.v. last
    night, guess what Home Shopping Club had on???  Well, I bought a Seiko
    bread making machine last night - for $189.  It comes with a recipe
    book, so when it gets delivered in "7 to 10 days" I'll let you know if
    I have any recipes to share with you!  
    
    Can't wait!!!  
    
    Are these things as wonderful as all the callers professed?!?  You just
    put the ingredients in one container, close the lid, and push the
    button?!?!?  And the bread is good - like grandma's always was?!?!?
    
    How about cleaning?  Do they clean easily enough?
    
    Well, ten days and counting...
    
    Rgds,
    marcia

    I have a Welbilt that looks like R2D2.  It takes approx. 4 to 4 1/2
    hrs.
    
    Sandie

    RE:  .8
    
    My machine came last night.  I was so excited I had to bake a loaf
    right away!  I followed "Mom's Basic White Bread..." to the letter.
    Guess what?  I should have added water!!!!  What a joke this morn-
    ing when I expected to see a lovely loaf of bread all ready for us
    for breakfast!  Instead, there was a pile of dry ingredients-- all
    warmed up and mixed up, though!
    
    Errr, how much water is one supposed to put in!
    
    Okay... you can laugh now... ;-}
    
    _______________________________________________________________
    From .8:
    
    o       Mom's Basic White Bread
    
    A truly universal favorite in our home.  Smells just as good as when
    mom used to make it.  It's not only better than store-bought, it's
    totally preservation free.
    
            1 pkg yeast
            3 cups flour
            1 Tbsp sugar
            1 tsp salt
            2 Tbsp nonfat dry milk powder
            1 Tbsp butter (all ingreds at room temp)
    
    Pour yeast to one side of the inner pan.  Add the rest of the ingre-
    dients in the order given.  Select white bread and push "Start" and see
    how difficult it is to wait till this perfect golden brown loaf is
    ready to eat.

    BTW:  My recipe book calls for Bread Flour.
    
    Is there really a difference between "All Purpose" and "Bread" flour? 
    And, is bread flour easy to find?
    
    Thanks!

    re:  .14
    
    I used the same recipe, but I was around to watch through the dome, and
    I added water when I saw what was happening.  Too bad, someone forgot
    to type in the water.  I used about 1 cup of water.
    
    I noticed another recipe in there that had no liquid either.  So I
    guess ya just gotta experiment!  But when it works, it's fantastic!
    
    Happy baking.
    
    -Dotti.

  Re: .15   

	If you're in the New England area, King Arthur Unbleached Flour is
good stuff for baking bread.

--Sharon

    Yes, thank you, I am in N.E. - Marlboro to be exact.  I went to the
    market at lunch time and saw nothing like "bread" flour, just "cake"
    flower by Swan's Down.  Figured I didn't want anything "self-rising" in
    the machine!!!
    
    Thanks for the tip; I'll get some King Arthur Unbleached next stop at
    the market.  In the meantime, I did buy some Wholewheat flour so I will
    try some wholewheat bread tonight-- WITH THE LIQUID!
    
    Criminy... what a riot.
    
    Thanks again!
    
    Rgds,
    marcia

    
    Looks like I screwed up the Mom's recipe.  Should, after all these
    years, have learned to proof my work before posting it.  
    
    Reminds me of the days when I worked for the Arizona Daily Star and
    Tucson Daily Citizen -- favorite inter-office Christmas card was always
    'Seasons Greetings from The Proofoom.'
    
    I intend to cut short my business here in Phoenix this afternoon and
    red-eye back to NJ so that I can correct the mistake before anyone
    else ends up with extra-dry 'bread.'   OK-DDavis, M'Friend, which is
    the other one out of which I left the liquid -- bet it wasn't one of
    the beer breads!
    
    Bill

re: bread flour

it is a high-gluten flour.  You can find it where grains and flours are sold.
Health food stores are often a good source, as well as some co-ops.
I expect it will make a noticable difference in the quality of your loaves
of bread to use a high-gluten flour in the machines which do not knead "until
the dough is right", but for a pre-set period of time.  For superior texture,
buy "bread" flour.

    In a pinch, "unbleached" flour is a high gluten flour which makes it
    "acceptable" to some of us.
    
    (Never "cake" flour, though.)
    
    ed

The following are corrections to the recipes listed in .8.

Mom's Basic White
-----------------

	1.25 cups warm water (follows butter)

Henzi's Seed Bread
------------------

	1/2 cup warm milk (after 1 cup warm water)

Cinnamon Raisin
---------------

	1.25 cups warm milk instead of 1/4 cup

Mint & Yogurt
-------------

	1/4 cup + 1 Tbsp Warm Water instead of 't' Tbsp

Pumpkin Bread
-------------

	1.33 cups warm water instead of 1.5

Pecan and Red Onion Bread
-------------------------

	1/4 cup butter (after milk)
	1/2 cup chopped fresh red onion instead of 1/4 cup

Old Fashioned Graham
--------------------

	1 Tbsp Butter instead of 't' Tbsp

Pepper Spice Bread
------------------

	3/4 cup very warm water (after allspice)

                               *     *     *     *

DAK sent along 26 more recipes with the machine.  I will enter these as I
get a chance.  Furthermore I shall proofread the entries BEFORE posting.

Hi,

I have the smaller welbuilt bread machine (max of 2 cups of flour).  It
makes the perfect size loaf since there is only me and my husband at home.
However, the machine didn't come with many recipies, and I'm having a hard
time adapting the DAK recipies.   I've tried cutting the recipies down
by 1/3 or 1/2 in some cases, but it still doesn't seem to come out right.

Does anyone have an suggestions or any already adapted recipies?  Any and 
all help would be greatly appreciated.  Thanks!


								-Lisa

    I have the small wellbilt also, and to be honest, I don't like the
    loaves that it makes.  What I do is use it on manual to make a dough,
    and make the dough into rolls to bake through the week.  I also make a
    larger batch using it that way (instead of 2 cups of flour I use
    cups).
    
    One of my husbands favorite roll recipe is my basil and provolone
    rolls.  I use olive oil instead of water (if I use 1 cup of liquid, 1/4
    cup will be olive oil).  I mix the olive oil and water, and add some
    basil (I don't measure the amount), and sometimes a finely minced clove
    of garlic, add that to the flour and yeast, etc. that are already
    in the machine.  Then I'll add a handfull of freshly grated provolone 
    cheese.
    
    It seemed that whenever I baked the bread in the bakery, it wouldn't
    rise right, but when I use the same recipe and bake it in the oven, it
    does.  I haven't figured that one out yet!
    
    The best thing to do is to experiment.  With the Wellbilt, I don't
    think you need anymore than 3/4 cup liquid to the two cups (plus 2 TB?) 
    of flour, and that may be pushing it.
    
    I form the rolls and put them in a tight tupperware container.  I
    usually make enough dough for 8 good-sized rolls.  On the days I'm
    going to bake them, I have Steve take them out of the fridge when he
    gets home, and they're ready to bake in just a couple of hours.
    
    Sandy

    Here are the recipes that came with the MK Seiko machine that I have,
    as promised:
    
                               Carrot Loaf
    
    Water	  4-1/2 ounces
    Bread Flour	  1-1/2 cups
    Dry Skim Milk 1 tablespoon
    Sugar    	  1-1/2 tablespoons
    Salt          1 teaspoon
    Butter        1 tablespoon
    Ground Carrot 1-1/2 ounces
    Dry Yeast     1 teaspoon
    
    Put the ingredients into the bread case in the order listed.  Place
    bread case into the main unit and press the mode button to select LOAF;
    then press START button (this machine's regular cycle is 3-1/2 hours).
    
    ALL OF THE RECIPES BELOW FOLLOW THE SAME INSTRUCTIONS. 
    
                               PUMPKIN LOAF
    
    Water    		4-1/2 ounces
    Bread Flour         1-1/2 cups
    Dry Skim Milk       1 tablespoon
    Sugar               1-1/2 tablespoons
    Salt                1 teaspoon
    Butter		1 tablespoon
    Pumpkin		1-1/2 ounces
    (canned/cooked pumpkin)
    Dry Yeast		1 teaspoon
    
    
    
                           SPROUTED WHEAT LOAF
    
    Water		6 ounces
    Bread Flour		1-1/4 cups
    Dry Skim Milk	1 tablespoon
    Sugar		1-1/2 tablespoons
    Salt		1 teaspoon
    Butter		1 tablespoon
    Roasted Wheat	
     Sprouts		1 ounce
    Dry Yeast		1 teaspoon
    
    
                               RAISIN LOAF
    
    Water		7 ounces	 NOTE:  This is a recipe that I've
    Bread Flour		2 cups		 experimented with:  add warm
    Dry Skim Milk	1 tablespoon	 applesauce, nuts, etc.
    Sugar		2 tablespoons
    Salt		1 teaspoon
    Butter		1 tablespoon
    Raisins		2 ounces
    Dry Yeast		2 teaspoons
    
    
                             WHOLE WHEAT LOAF
    
    
    Water		6 ounces
    Whole Wheat Flour	1/4 cup
    Bread Flour		1-1/4 cups
    Dry Skim Milk	1 teaspoon
    Sugar		1-1/2 tablespoons
    Salt		1 teaspoon
    Butter		1 tablespoon
    Dry Yeast		1 teaspoon
    
    
                               WALNUT LOAF
    
    Water		7 ounces
    Bread Flour		2 cups
    Dry Skim Milk	1 tablespoon
    Sugar		1 tablespoon
    Salt		1 teaspoon
    Butter		1 tablespoon
    Walnuts (chopped)	2 ounces
    Dry Yeast		1-1/2 teaspoons
    
    
                             CRANBERRY BREAD
    
    Water		4 ounces
    Cranberry Juice	3 ounces
    Bread Flour		2 cups
    Dry Skim Milk	1 tablespoon
    Sugar		2 tablespoons
    Salt 		1 teaspoon
    Butter		1 tablespoon
    Dry Yeast		2 teaspoons
    
    
                                HERB BREAD
    Water		7 ounces
    Bread Flour		2 cups
    Dry Skim Milk	1 tablespoon
    Sugar		2 tablespoon
    Salt 		1 teaspoon
    Butter		1 tablespoon
    Parsley		2 tablespoons
    Caraway Seeds	1 tablespoon
    Dill		1 tablespoon
    Dry Yeast		2 teaspoons
    
                 You can also mix dough for BUTTER ROLLS
    
    Water		4-1/2 ounces
    Egg Medium size	1/2
    Bread Flour		1-1/2 cups
    Sugar		3 tablespoons
    Dry Skim Milk	2 tablespoons
    Salt		1 teaspoon
    Butter		3 tablespoons
    Dry Yeast		1 teaspoon
    Beaten egg for brushing
    
    Mix all of the ingredients except the beaten egg in the bread case. 
    Insert in machine and select DOUGH - then press Start.  When buzzer
    sounds, place dough in lightly greased bowl.  Cover w/wrap and let sit
    for 20-30 min.  Cut into 10 or 12 portions and roll each by hand into a
    smooth ball.  Cover with a clean cloth and let sit for 15 min.
    
    Form each ball of dough into a cone shape.  Roll each cone onto a flat
    sheet.  Start rolling each cone from the wider side.  Place all of the
    rolls on an oil greased baking pan with the roll ends down.  Spray
    lightly with water and let them sit in the oven which is set at yeast
    rising temperature for 30 to 40 minutes until they become 1-1/2 or 2
    times larger in size.  
    
    Brush rolls w/beaten egg and bake in a preheated oven at 350 degrees
    for 10-15 minutes.
    
    Enjoy,
    marcia

    Hi!  I found a cookbook this weekend called "The Bread Machine
    Cookbook" with 130 recipes.  The recipes are listed in three sizes,
    small, medium and large to accomodate the different size machines.
    I tried the white bread this weekend and it turned out better than the
    white bread that was in the DAK booklet or the Welbilt booklet.  I
    have the Welbilt. The recipes in this book for the DAK or the Welbilt 
    should be read from the bottom up, adding the ingredients in that order.
    
    Here's the white bread recipe.
    
                         Small           Medium          Large
    water	         1/2 cup	 2/3 cup	 1 cup
    margerine/butter	 2 TBS.		 2 1/2 TBS.	 1/4 cup
    egg			 1/2		 2/3	         1
    
    sugar	 	 1 TBS.		 1 1/3 TBS.	 2 TBS.
    salt		 1/2 tsp.	 2/3 tsp.	 1 tsp.
    bread flour		 1 1/2 cups	 2 cups		 3 cups
    non fat dry milk	 2 TBS		 2 1/2 TBS	 1/4 cup
    yeast		 1 tsp.		 1 1/2 tsp.	 2 1/2 tsp.
    
    
    I made the large loaf as the Welbilt will handle 3 cups of flour. 
    However, it did rise to the very top of the container and I was worried
    it would go over. I also used all purpose flour.
    
    As I try the different breads and if they turn out well, if you would
    like, I'll add the recipes.
    
    Flo
                                  
    
    

This will be a bit long, but I think it's worth entering the author's notes as
well as the recipe.  I'll post a couple of recipes in later replies, but if
you really like sourdough bread, you might want to buy the book as there are
seven delicious-sounding recipes in all.

Sourdough Starter
-----------------

2 cups lukewarm milk
2 cups bread flour
2 1/2 tsp. (one pkg.) yeast

Author's Notes:

A sourdough starter should be kept in a glass or plastic bowl which has a tight
fitting lid.  I recommend a bowl instead of a jar as you can "feed" your starter
right in the bowl easily.  To make your starter, mix together the above
ingredients.

I mix the starter with an electric, hand-held mixer on the lowest setting.  
Cover your starter and place in a warm, draft-free location for 4 to 7 days,
gently stirring it once a day.  You may notice that the mixture bubbles and in
some cases it may even overflow your bowl.  This is an indication that you have 
a healthy fermenting process going on.  A sour smelling liquid may form on top
of the starter which should simply be poured off and discarded.

If your starter ever changes colors, to purple, for example, discard and start
another one.

After allowing your starter to sit for 4 to 7 days it is ready to be used.  Take
out whatever portion your recipe calls for and put into the machine as you would
any liquid ingredient.  After removing a portion from the starter, the starter
must be "fed".  Simply add equal portions of milk or water and flour as was
used.  For example, if you used 1 cup starter, replace it with 1 cup of water
and 1 cup of bread flour.

Some hints on feeding your starter:  always use the same kind of flour.  If you
used bread flour in your original starter, use bread flour to feed it.  Also,
alternate between milk and water for each feeding.  Since your original 
ingredient was milk, the first liquid feeding should be with water.  If you
forget which you used last, that's okay, but try to alternate at least every
other time.  After feeding your starter, let it sit at room temperature for
approximately 1 day and then refrigerate.

Many cookbooks suggest stirring the starter once a day even when being
refrigerated; I find that it is not necessary.  You must, however, use a
portion of the starter at least once a week.  If you choose not to bake
sourdough breads that often, then remove a cup of your starter and feed it as
though you used some during the week.  If this is not done, your starter will 
turn rancid and have to be replaced.  Should you be away on vacation or 
otherwise unable to tend to the starter, freeze it.  Upon your return, thaw it 
in the refrigerator and then remove a portion and feed it as soon as you are 
able.

You may be thinking that this sounds too complicated, but it really is not, nor
is the starter overly fragile.  A friend of mine had the same starter for 14
years!

My first few loaves of sourdough were not very sour and I feared it was my
starter.  After allowing the starter to mellow a little by sitting in the
refrigerator and using only once a week, it and the breads became more sour.

Another hint is to put the bread in on the time cycle for early morning baking.
The milk put in the night before adds a little more sour taste.  If the bread
is getting too sour for you, feed with water more often than milk.

SOURDOUGH BREAD RECIPE FOR BREADMAKERS (made with starter from previous reply)
--------------------------------------

Small loaf -

3/4 cup starter
6 TBS milk
1 1/4 TBS margarine or butter
1 1/3 TBS sugar
2 tsp. salt
2 cups bread flour
1 tsp. yeast


Medium loaf -

1 cup starter
2/3 cup milk
2 TBS margarine/butter
2 TBS sugar
1 TBS salt
3 cups bread flour
1 1/2 tsp. yeast


Large loaf -

1 1/2 cups starter
3/4 cup milk
2 1/2 TBS margarine/butter
2 2/3 TBS sugar
1 1/3 TBS salt
4 cups bread flour
2 1/2 tsp. yeast

We got the same catalog.  I was just wondering ... has anyone tried the Dak 
recipes in a Panasonic breadmaker?  Can't think of any reason why they 
wouldn't work, but if someone's tried them I'd like to know about it.  We 
plan to try some of them ourselves, but it's going to be a couple of weeks 
before we have time.

Steve

    as long as it's a machine which make the large 1 1/2 lb loafs, it
    should work. I've had trouble with some of the recipies which make
    bread too desnse for the DAK to cope with and I had to take the dough
    out before it burned up the motor. 
    
    

    Is there a note about the different Bread machines?
    
    REK

    see 1952

    Some one in another note (1952) asked for a Sourdough French bread
    recipe.  The following is from the Bread Machine Cookbook mentioned in
    previus notes:
    
    Large Loaf (for Wellbilt 100)
    
    Starter	1 1/3 cups
    Water	3/4 cup
    sugar	2 tsp
    salt	1 1/3 tsp
    bread flour	4 cups
    yeast	2 1/2 tsp
    
    There is also a volume II of the Bread Machine Cookbook.  Sam's
    Wholesale Club has them shrink wrapped together, both for the price of
    one!  Everything I've made so far has been excellent. I'll try and post
    a few of my favorites.
    

    
    Grits Bread
    
    2 1/2 tsp yeast
    2 1/4 c bread flour
    1 1/2 c cook grits (I used Quaker Instant grits, try the zesty cheese)
    1 TBsp sugar
    3/4 tsp salt
    1 1/2 TBsp margarine
    3 Tbsp water
    
    Grape Nuts Bread
    
    2 1/2 tsp yest
    2 2/3 c bread flour
    2/3 c Grape Nuts cereal
    2 tsp salt
    1 1/3 Tbsp sugar
    2 2/3 Tbsp vegetable oil
    1 1/3 c water
    
    Oatmeal Sesame Bread!!!!!
    
    2 1/2 tsp yeast
    2 2/3 c bread flour
    2/3 c whole wheat flour
    2/3 c oats
    5 Tbsp sesame seeds
    1 1/3 tsp salt
    1 tsp cinnamon
    2 Tbsp brown sugar
    2 Tbsp margarine/butter
    1 1/3 c water
    
    
    

    I made a loaf that was a slight variation on a recipie in the 
    Breadmaker Cookbook, and it came out superbly. Sweet and very tasty.
    This was in a DAK machine.
    
    Wheat Oatmeal Maple Bread
    
    2 tsp yeast
    2 Tbsp powdered milk (dry)
    2 C bread flour
    1 C whole wheat flour
    3/4 C quick oats
    2 Tbsp margerine
    3/4 tsp salt
    2/3 C maple syrup
    1 C water (less about 1 Tbsp on a dry day - I would remove more than 1
    Tbsp if it were humid)
    
    Because of the significant amount of maple syrup (for sweet taste)
    the crust was quite brown, but the bread was baked just right inside.
    I used my normal temperature setting - straight up on my machine.
    
    Note that when using quick oats, it takes a while for the oats to
    absorb water, so throughout the initial mixing it appeared too wet.
    If you want to be able to judge the wetness, you can mix the water
    (bioling) with the quick oats and let is sit for 1/2 hour before
    starting the rest of the recipie.
    
    This was written from memory but I think it is complete.
    
    Bill

    Has anyone used the "Sweet Bread" setting on the DAK?  If so, what does
    it do/how is it different?
    
    The instruction manual has zip.
    
    I'll cross post this is Gadgets too.
    
    Thanks, mj

    I'm starting to have problems with my bread machine.  Recipes that were
    GREAT in February are now distasters.  It seems with the warmer,
    moister weather, the quantites of ingredients that made a loaf in the
    cooler weather are now making a great mess in my bread machine.  I've
    got a Maxum that makes a small loaf (shouldn't use anything over 2 cups
    of flour in it).  Now, I even have to be careful using 2 cups of bread
    flour, because it makes a loaf that overflows the pan.  Has anybody
    else seen this with warmer weather, or has my machine gone crazy?
    
    					Mair
    

    After having nary a failure since February when we got our Panasonic,
    Pat made a French bread recipe for the first time the other night and
    it rose out of the pan and stuck to the sides of the machine.  The
    bread was delicious, but Pat spent the better part of an hour cleaning
    out the machine.
    
    Then the other night she made a loaf of banana wheat bread that came
    out with a large indentation in the middle.  Again, the bread tasted
    fine but what an ugly loaf!  However, Pat had made some pretty major
    modifications to the recipe, so we just assumed she had gotten too
    brave.
    
    It never occurred to us that it could be the change in the weather. 
    Here it has been extremely humid with highs in the mid-to-upper 90's. 
    Maybe that's it...
    
    Steve

    Don't forget that yeast action is a function of temperature. The warmer
    it is, the more the bread is going to rise. It sounds like this was the
    problem in the previous  two replies. I would try cutting back on the
    amount of yeast by at least one third.
    
    Humid weather (in my limited experience) seems to give a dough that is
    too wet. I have had good luck cutting back on the water in humid
    weather.
    
    With my DAK breadmaker (one of the bigger breadmakers) I normally only
    use 2 teaspoons of regular acting yeast, which is less than an
    envelope, I believe. (I buy my yeast in bulk - 2 lbs at a time)
    
    Bill
    

    Salt is another variable that effects rising -- make sure you are using
    the correct amount.  My husband struggled with too tall loaves for
    quite a while until I read about the effect of salt in one of my
    cookbooks.
    
    mj

    Thanks for the suggestions.  I'll try cutting back on the yeast and
    measuring my salt more carefully (I've been using the palm of my hand
    and guesstimating on salt lately).  I've been very hesitant to make
    bread lately because all of them have been more like bread explosions!
    ...Well, except for the one which I forgot to put the kneeding paddle
    in the container.  That one was more like a small onion-flavored rock!
    
    					Mair
    

    Mine have all been lovely until they start to bake and then they sink in
    the middle to about half depth. Dense on the bottom, very fluffy (too
    much so) on top. I'll experiment with less yeast and water and see.
    

    Re: last few
    
    My breadmaker directions (DAK) clearly state that if the loaf rises too
    much, you should cut back a small amount on the LIQUID ingredients for
    the recipe. This would seem to correlate with problems during high
    humidity times of the year.
    
    Frank

flour absorbs water from the air and will change the amount of liquid needed
for a regulation loaf of bread .... when kneading by hand, this doesn't
raise a problem as the cooks simply kneads in more flour to get the desired
consistency...in an automatic bread maker, the problem is not so easily
resolved.  You can minimize the level of discrepancy by keeping your flour
in an air-tight container in the refrigerator and only warming enough to
make a loaf by gently heating it in a micro wave or regular oven prior to
cooking.  Heat just to room temp.  If living in a dry climate, you don't
have this problem.

As a long time bread baker I would caution you to not play around with the
measurements of yeast and salt too much - they are both necessary to produce
the most desirable consistency and, unless you are an experienced bread baker,
you can end up with a very undesirable product if you use too much or too 
little.

I bought the large Panasonic machine in the middle of May, when it was not 
quite muggy here in New England. I noticed a big difference when it got 
warmer. My favorite recipe (and everyone who's tried it) is the DAK raisin 
bread (don't know the name of it, but it calls for white raisins and some 
whole wheat flour.) When the weather got warmer, the same bread I'd baked a
few times before was very wet when the machine was kneading it. A relative
explained how the flour will absorb water, etc. as has been described
previously. 

The Panasonic machine has a very hard time incorporating more flour if the
dough is too wet, and a much easier time incorporating water if the dough
is too dry. So, I now use about 1/4 cup less water than the recipes call
for. If my Panasonic is taking too long to form a dough ball, then I start
adding more water, one tablespoon at a time. 

By the way, I had a DAK Turbo which I absolutely loved, but it ceased to 
work after five loaves of bread (the heating element would no longer come 
on during the rising cycle). So I returned it and bought the Panasonic for 
twice the price. Although I feel the Panasonic is a better built machine, I 
much preferred the way the DAK machine operated. It would form a dough ball
within seconds, so you know that you need to add more water if the dough
ball doesn't form right away. And if the ball looks too wet, you can add
more flour and the machine incorporates it in no time. 

The Panasonic goes through all kinds of contortions trying to mix the dough
in a rectangular pan with a paddle that moves in a circle. (DAK had a much
better idea: if the paddle moves in a circular motion, then make the bread
pan round!) If you try to add more flour to the Panasonic, it ends up in
the corners of the pan and takes forever before the machine incorporates it.
Meanwhile, you don't know whether you need to add even more flour.
... sometimes it finishes the cycle with the flour sitting on the sides of 
the pan. So that's why I start with less water.

As for salt, the Panasonic book explains its role. I believe that salt 
helps the gluten form, but it also retards the yeast action. So there is a
VERY delicate balance with salt. I always use exactly what the recipe call
for. 

Does anyone know if there is such a thing as adding too much yeast? The DAK
model calls for 2.5 tsp, whereas the Panasonic calls for 1.5. I've had
trouble getting some bread to rise to the top of the pan with the
Panasonic, so I've started adding 2.5 tsp yeast. But even then it still
doesn't rise as well as it should. Can too much yeast actually cause the
bread to not rise as well?

Rita

Here are a some recipes I've made and had great success with. 

Recipes from "The Bread Machine Cookbook II" by Donna Rathmell 
German, copied without permission.

Note: Welbilt and DAK machine owners, read directions from 
bottom up. The comments at the beginning of the recipe are from 
the book. My notes will begin with Note:

			HONEY BREAD (page 39)

This bread is great whether eaten alone or in sandwiches.

			SMALL		MEDIUM		LARGE

water			1/2 cup		2/3 cup		1 cup
vegetable oil		1 1/2 tsp.	2 tsp.		1 tbs.
honey			2 tbs.		3 tbs.		1/4 cup

salt			1/2 tsp.	3/4 tsp.	1 tsp.
oatmeal			1/2 cup		3/4 cup		1 cup
bread flour		1 cup		1 1/4 cups	2 cups
yeast			1 tsp.		1 1/2 tsp.	2 1/2 tsp.

Note: I followed the LARGE recipe and the loaf rose to about 
3/4 the normal size in my R2D2 Welbilt, so I suggest turning the 
darkness control down a little more. I had mine at just under the
middle setting (more towards light). I think the low rising is 
because of the oatmeal. My experiences have been that when you add 
other stuff rather than the 3 cups of bread flour, the bread does 
rise as much. But, I just read in the book, that if you add 
gluten it will help the rising. I'll have to search for some 
gluten and try it. I like the larger loaves.



			BERRY BREAD (page 56)

This recipe may really use any berry or berry syrup - choose your 
favorites. Try it with cranberries in the fall and substitute 
honey for the berry syrup. If cranberries are fresh, add 1/3 1/2 
2/3 cups water and syrup of your choice.

			SMALL		MEDIUM		LARGE

raspberries		2/3 cups	1 cup		1 1/3 cups
vegetable oil		1 tbs.		1 1/2 tbs.	2 tbs.
raspberry syrup		2 1/2 tbs.	3 3/4 tbs.	5 tbs.

salt			1/3 tsp.	1/2 tsp.	2/3 tsp.
whole wheat flour	1 cup		1 1/2 cups	2 cups
bread flour		1 cup		1 1/2 cups	2 cups
yeast			1 tsp.		1 1/2 tsp.	2 tsp.

Raisin Bread Cycle   At beep add: (If Panasonic/National, add 
following first kneading; if Maxim or Mister Loaf, add at 
beginning.)

chopped walnuts/	1/4 cup		1/3 cup		1/2 cup
  pecans, optional

Welbilt ABM 100, DAK and Mister Loaf - use Sweet Bread Cycle

Note: Well, now I know where I screwed up! I didn't use the Sweet 
Bread Cycle. Bread still tasted great. I was going to warn you 
that the dough is *thick* and it was really weird, the outside as 
it was kneading was real moist and didn't seem to mix into the 
dough I tried to help mix it with a spatula,but couldn't so I let 
it go. It came out like marble bread and only rose to about
3/4 the size of "regular" bread. I used cranberries that 
were frozen and used the honey and water substitutes and the 
chopped walnuts. I will try it again on the Sweet Bread cycle, 
I bet it will be even better! It had a nice cranberry flavor.



			PIZZA DOUGH (page 155)

Pizza will quickly become an often-served meal in your home with 
this delicious, easy recipe. If you prefer, you can replace the 
whole wheat flour with bread flour.

			SMALL		MEDIUM		LARGE

water			2/3 cup		1 cup		1 1/3 cups
olive oil		2 tsp.		1 tbs.		1 1/3 tbs.

salt			1/3 tsp.	1/2 tsp.	2/3 tsp.
oregano, optional	1 tsp.		1 1/2 tsp.	2 tsp.
whole wheat flour	1 cup		1 1/2 cups	2 cups
bread flour		1 cup		1 1/2 cups	2 cups
yeast			1 tsp.		1 1/2 tsp.	2 1/2 tsp.

Follow directions for PIZZA, page 142 (note: see below)
Note - This may also be made  using any pizza topping and 
following directions for JELLY-ROLL, page 140 (note: see below). 
Brush lightly with a little olive oil and bake in a preheated 400 
degree oven for about 30 minutes.

Note: I've made the SMALL version and it makes enough for 1 
regular size pizza. I topped it with the Three Cheese Filling or 
Sauce, which I'll add below too. OH yeah, I set machine on 
"manual". I've also made it with all regular flour.


			PIZZA (page 142)

Remove dough from machine and roll into one or two pizza-pan 
sized circles. Place on a lightly olive oiled pizza pan and turn 
any excess dough under itself to form a high crust. Cover and let 
rise for approximately 30 minutes. Spread topping on top (either 
homemade or purchased) _ sauce, cheeses, meats, mushrooms, etc., 
put into a cold oven, turn oven to 500 degrees and let bake 
approximately 20 to 30 minutes or until golden brown and cheese 
is melted. If using THREE CHEESE SAUCE filling for a pizza 
topping, bake in a preheated 400 degree oven for 25 to 30 
minutes.

Note: I've done it both ways.


			JELLY ROLL (page 140)

Remove dough from machine and roll into a rectangle. Spread 
filling (mixed or layered) on top. Starting from the wide end, 
roll dough jelly-roll fashion to encase filling, pinch ends 
closed, place on a nonstick baking pan and let rise for about 
1/2 hour.

Note: Haven't tried this yet.



			THREE CHEESE FILLING OR SAUCE (page 154)

This is an excellent topping for pizza or a filling for calzones 
or stromboli. Don't forget - freshly grated Parmesan is always 
better than pre-grated Parmesan.

			SMALL		MEDIUM		LARGE

ricotta cheese		1 cup		1 1/2 cups	2 cups
grated Parmesan cheese	1/2 cup		3/4 cup		1 cup
grated mozzarella ch.	1/2 cup		3/4 cup		1 cup
eggs			1		1 1/2		2
parsley			2/3 tsp.	1 tsp.		1 1/3 tsp.
basil			2/3 tsp.	1 tsp.		1 1/3 tsp.
coarsely ground
	black pepper	1/3 tsp.	1/2 tsp.	2/3 tsp.

Mix cheeses and eggs together until well blended. Add seasonings 
until just mixed in.

Note: I made the SMALL batch to go with my SMALL batch of pizza 
dough. Just the right amount. I added chopped broccoli to the top 
of the cheese. Great white pizza!


"How do you use 1/2 egg?" (page 12)
I find it helpful to use egg substitutes (found in the frozen 
section of the grocery stores) for partial eggs. To help determine 
how much to use, I have listed the equivalent egg substitutions 
along with each recipe.

Note: However, she didn't do this with the THREE CHEESE FILLING
recipe. As I said I used the SMALL batch, so I didn't have to 
worry about it.

Note: I hope you enjoy these recipes as much as I have. 
Hopefully, I'll have time in the near future to add more.

			ENJOY!
Betsy
    

    I got my new Hitachi bread maker for Christmas and love it. It is my
    favorite kitchen toy. Now for the question. I can make an awesome of 
    sour dough white bread, but my sour dough rye and sour dough cornbread
    is a solid brick. Has anyone been able to make a good loaf of sour rye,
    wheat, corn etc. I am wondering if it is best to just make sour dough
    white bread.
    
                               Alice

          
    Does anyone make "specialy bread" dough in their machine and then bake
    it in a conventional oven?  If yes, when do you add the additional
    ingredients (ie. raisins, cheese, berries, etc)?  Do those go in 
    before the first knead and when do you take the dough out?
    
    Has anyone made coffee braids, or strudels with the dough?  Any 
    recipes or tips?
    
    Thanks,
    Cheryl

    Does your machine have a dough cycle or a nuts and raisin cycle. Each 
    machine is different. When I make cheese bread I add the cheese with
    the rest of the ingredients (Cheese bread is my most requested bread,
    I got the recipe in this file). When I make nut or raisin bread I set
    the machine on the nut raisin setting and it beeps when it is time to
    put it in (I believe it is after mixing). Read your instructions that
    come with the machine they should help.

    It's been some time since any recipes have been posted here.
    
    Does anyone have some new (tested) bread machine recipes they'd
    like to share.
    
    Thanks,
    
    Karen

    I would particularly like to know if anyone has had any success using
    JUST sourdough as a leaven.  All the recipes I've read call for
    sourdough and yeast.  My sister makes wonderful bread, by hand, using
    just sourdough, and has given me some her starter.  

    btw:  my bread maker has a separate holder for the yeast, and a timer
    that lets me have bread ready at any time, not just four hours hence.

    Has anyone tried the bread machine bread mixes that you can buy. I got
    one with my new bread machine (I fried the motor on my old Hitachi),
    but I haven't tried it yet.
    
    I have a bunch of favorite breads that I will try to bring in.
    
    Two flours that I tried but HATE are amaranth flour and barley flour.
    Amaranth flour taste like wet stones and barley flour I found very
    bitter.
    
    I found that I like buckwheat flour a lot. I love cracked wheat in my
    breads.
    
                                               Alice
    

    Since I made the request for additional recipes, I'll start this off
    by adding one of my own favorites.
    
                       Jewish Chalah (Egg) Bread
    
    3/4 cup low fat milk
    2 eggs (or 1/2 cup egg beaters)
    2 T. canola oil
    3 T. honey
    1 1/2 tsp. salt
    3 1/4 cups bread flour (I use King Arthur)
    1 T. bread machine "boost" (from the King Arthur baker's catalog or
                                use 2 T. vital gluten)
    2 1/2 tsp. yeast (or less if your machine uses less yeast)
    
    (My Zojirushi calls for adding wet ingredients first, then dry. Just
     reverse the order if you have a Well-Bilt or other such machine.)

re: .69

I recently picked up a box of bread machine mixes made by Krusteaz and although
I haven't tried every flavor, what I have tried has been fantastic!  These
mixes are sold at BJ's and Costco in Nashua, and each box contains the mix and
individual packets of yeast, so all you add is water.  The box contains one
mix in each of the following flavors (if I remember correctly):  Honey Wheat
Berry, Sourdough, Cracked Wheat, Garden Herb, a traditional white bread (can't
remember exact name), and another type of wheat bread.  Knowing how things come
and go at these wholesale clubs, I went out and bought a second box just in
case they stop carrying them for awhile.  They're great to use if your machine
has a timer, as there are no perishable ingredients (eggs, milk, etc.) to be
added, just water.

�                <<< Note 2581.71 by SOLVIT::FLMNGO::WHITCOMB >>>
�                            -< Bread Machine Mixes >-

�I recently picked up a box of bread machine mixes made by Krusteaz and although
�I haven't tried every flavor, what I have tried has been fantastic!  These

I'll second this... these mixes are great and *easy* (my favorite part ;)

�mix in each of the following flavors (if I remember correctly):  Honey Wheat
�Berry, Sourdough, Cracked Wheat, Garden Herb, a traditional white bread (can't
�remember exact name), and another type of wheat bread.  Knowing how things come

I think the white bread is Homestyle.

They also make an Italian Herb (garden herb is a bit milder, but I think 
they're both great).

You should be able to find some of these in the flour section in grocery 
stores (although we have had no success finding Garden Herb in anything but 
the power box :)  (and it appears that different store chains carry 
different of the flavours.)

IMHO, I don't like the sourdough.  It tastes more vinegary than real 
sourdough.

    This is the latest "favorite" recipe. I have been adding the chips
    at the beginning so it's more chocolate than chocolate-chip. It is
    YUMMY! I have a Welbilt so I add the ingredients starting at the
    bottom and going up. Follow appropriate directions for your machine.
    
    
		CHOCOLATE CHIP BANANA COCONUT BREAD
		
	reprinted without permission from "The Bread Machine 
	Cookbook III" by Donna Rathmell German

"A flavorful sweet bread which could be served for brunch or 
dessert with ice cream. The chips may become mashed in the bread 
which give it a chocolate appearance instead of the visible chips. 
Either way, it is just as good."

			SMALL		MEDIUM		LARGE

milk			1/2 C		3/4 C		1 C
mashed banana		1/4 C		1/3 C		1/2 C
butter/margarine	1 tbs.		1 1/2 tbs.	2 tbs.
sugar			1 tbs.		1 1/2 tbs.	2 tbs.
salt			1/4 tsp.	1/3 tsp.	1/2 tsp.
coconut flakes		1/4 cup		1/3 cup		1/2 cup
bread flour		1 1/2 C		2 1/4 C		3 C
oats			1/2 C		3/4 C		1 C
yeast			1 tsp		1 1/2 tsp	2 tsp
-------------(add at beep during 2nd kneading if possible)
chocolate chips		1/4 C		1/3 C		1/2 C

flour equivalents:	2 C		3 C		4 C
cycle:			raisin/mix; white, sweet
setting:		light to medium
    

  Lots of great recipes here. What is missing is a way for a different
 machine to use your recipe.

  What I mean is that different machines have different cycles.

 To help this along I'll include the cycle times for my machine 
(Breadman from Trillium).

 - Bob



m=minutes   s=secs.

Baking
Phase	Med.	Dark	Light	European   Fruit&Nut	Dough

Mix/    20m	 20m	 20m	   15m	      20m	  20m		
Knead   

First   25m	 25m	 25m	   35m	      65m	  60m
Rise 

Gas	20s	 20s	 20s	   20s	      20s         20s
Rel.

Sec.     -	  -	  -  	   30m	      30m	   -
Rise

Gas	 -	  -	  -	   20s	      20s          -
Rel.

Final	55m	 55m	 55m	   75m	      55m	   -
Rise

Bake    50m	 55m     40m       65m        59m          -

Total  2:30      2:35    2:20      3:40       3:40        1:20
Time

    Borders bookstore in Framingham has an entire section upstairs next to
    the bakery.  I have bought all of the books from the Basic Breadmaker
    Series.  They are extremely easy and good.  Good luck.

    I'm looking for an interesting roll recipe that I can make
    on the dough cycle of my machine for Thanksgiving.
    
    Anyone have something really yummy they'd like to share?
    
    Karen