60 MINUTE MINI WHITE LOAF BREAD

3 c. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. fast-rise yeast
3/4 c. water
1/4 c. milk
2 tbsp. margarine

Set aside 1 cup of flour. In large bowl, mix remaining flour, sugar, salt, and yeast. Heat water, milk, and margarine to 125 to 130 degrees (hot to touch). Stir into dry mix. Mix in only enough reserved flour to make soft dough. On floured surface, knead for 4 minutes. Divide dough in half. Roll each into an 8 x 5 inch rectangle. Shape into loaves. Place in two greased 5 1/2 x 3 1/2 x 1 3/4 inch loaf pans, or on greased baking sheet. Cover. Place loaf pans in large shallow pan that is half-filled with hot tap water, or place baking sheet
over large shallow pan that is half-filled with boiling water, for 15 minutes to raise dough. Bake at 400 degrees for 20 to 25 minutes or until done. Remove from pans and cool on wire rack.

"SUPER" SOFT PRETZELS OR MINI LOAVES OF BREAD

1 pkg. yeast
1 c. warm water
1 tbsp. melted butter
1 tbsp. sugar
1 tsp. salt
3 c. flour
Egg (to brush)

Put yeast and warm water in a bowl. Stir until yeast dissolves. Add all other ingredients. Knead dough until smooth (about 5 minutes). Cover and place in a warm place (200 degree oven) to rise until doubled in size. Divide dough - 6 or 7 pieces for pretzels - 3 pieces for mini loaves. Shape each piece. Brush with beaten egg. Sprinkle with coarse salt if desired. Place on greased cookie sheet or in greased mini loaf pans. Bake at 350 degrees for 20 minutes for pretzels; at 400 degrees for 30 or 40 minutes for bread. Brush bread with margarine immediately after baking to avoid hardened crust.

MINI GARLIC BREAD

4 or 5 tbsp. butter or margarine
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
4 hot dog rolls, sliced

Combine the first 4 ingredients. Stir well. Spread these ingredients on the cut sides of each roll. Place on a baking sheet. Broil in oven until golden brown. Serves 4.

MINI-FOCACCIA ROUNDS BREAD

1 (11 oz.) can soft bread sticks
2 tbsp. olive or vegetable oil
1 tbsp. Parmesan cheese, grated
1 tsp. rosemary, crushed
1 tsp. basil leaves
1 tsp. onion, minced

Heat oven to 375 degrees. Lightly grease cookie sheets. Remove dough from can. DO NOT UNROLL BREAD STICKS. Place coils on greased cookie sheets. Press each coil into 5-inch circle. Drizzle with oil. In small bowl, combine remaining ingredients; sprinkle over dough. Bake for 8 to 15 minutes, or until golden brown. Serves 8.

HARVEST MINI CHIP BREAD

1/4 c. butter or margarine
1 c. sugar
1 c. canned pumpkin
2 eggs
2 1/4 c. unsifted flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 c. milk
1 sm. pkg. semi-sweet chocolate chips
1/2 c. chopped pecans

Cream butter or margarine and sugar in large mixer bowl until light and fluffy. Add pumpkin and eggs; blend on low speed of mixer. Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Add alternately with milk to pumpkin mixture. Beat until well blended; stir in chips and pecans. Spread batter into 3 well greased mini loaf pans or spoon into paper lined muffin cups 2 3/4" in diameter, 2/3 full. Bake at 350 degrees for 40 to 45 minutes for mini loaves or 20 to 25 minutes for muffins.