Here's a couple that I used to make reasonably often (not for a few years-- I've become addicted to the dough cycle on my bread machine!) - but we used to like these a lot:

INDIVIDUAL GARLIC CASSEROLE BREADS

1 cup warm water
2 packages Fleischmann's Active dry yeast
1 cup warm milk
2 tablepoons softened margarine
3 tablespoons sugar
1 tablespoon salt
1/2 teaspoon instant minced garlic
4-1/2 to 5-1/2 cups unsifed flour
1 egg white
1 tablespoon cold water
Grated Parmesan cheese
Paprika

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, margarine, sugar, salt and garlic. Beat in 3 cups flour until well blended, about 1 minute. Stir in enough additional flouf to make a soft dough. Cover; let rise in warm place free from draft, until doubled in bulk, about 35 min.

Stir down. Spoon evenly into 6 greased 10-ounce deep pie dishes or 24 greased muffin pans, 2-1/2 x 1-1/4 inches. Cover; let rise in warm place until doubled in bulk, about 35 minutes.

Combine egg white and cold water. Carefully brush loaves or rolls with egg mixture. Sprinkle with cheese and paprika. Bake at 375 degrees F about 35 minutes for loaves, 25 mnutes for rolls or until done. Remove from dishes or pans and cool on wire racks.

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CASSEROLE SWEDISH RYE

3-1/2 to 4 cups unsifted white flour
1-1/2 cups unsifted rye flour
1/3 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon caraway seed
2 packages Fleischmann's active dry yeast
1 cup milk
1 cup water
2 tablespoons margarine

Combine flours. IN large bowl thoroughly mix 1-1/2 cups flour mixture, sugar, salt, caraway seed and undissolved yeast.

Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120 - 130 degrees F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour mixture. Beat athigh speed 2 minutes, scraping bowl occasionally. stir in enough additional flour to make a stiff dough. (if necessary, use additinal white flour to obtain desired dough.) Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Stir dough down. cover; let rise again until doubled in bulk about 20 minutes. Stir down; turn into a well-greased 1-1/2 quart casserole.

Bake at 400 degrees F about 40 minutes or until done. Remove from casserole and cool on rack.

1 large loaf.

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POPPY SEED BATTER BREAD

1-1/4 cups warm water
1 package Fleischmann's active dry yeast
2 tablespoons softened margarine
2 tablespoons poppy seed
2 tablespoons sugar
2 teaspoons salt
3 to 3-1/2 cups unsifted flour
1 egg white
1 tablespoon cold water
Poppy seed

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add margarine, 2 tablespoons poppy seed, sugar and salt. Stir in 2 cups flour. Beat until well blended, about 1 minute. Stir in enough additional flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk about 35 minutes.

Stir down. Spread evenly in greased 9 x 5 x 3 inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Cmbine egg white and water; carefully brush on top of loaf. Sprinkle with poppy seed. Bake at 375 degrees F about 45 minutes or until done Remove from pan and cool on wire rack.

1 loaf

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Elly - I used to make these a lot - starting back in the late 60's or early 70's ...I'm sure i probably made some substitutions, etc. .... can't imagine using 2 tablespoons salt! And I am a big one for altering this and that ... but I know we liked these recipes.