Bread Recipes (27) 1998-01-25

Portuguese Sweet Bread
Confetti Gum Drop Bread
Crusty French Bread (Bread Machine)
Apple Date Muffins
Butterhorns
Cinnamon Raisin Bread
Chocolate Tea Bread
Cranberry Fruit Bread
Cranberry-Raisin Muffins
San Diego Sunshine (Bread Machine)
Cranberry - Orange Bread
Portuguese Sweet Bread
Lemon Tea Bread
Monterey Jack Cheese Bread
Sticky Buns
Pineapple Zucchini Bread
Chocolate Zucchini Nut Bread
Gingerbread Muffins
Baba's Best Blueberry Muffins
Quivey's Grove Raspberry Muffins
Soft Pretzels
Elephant Ears
Todd Wilbur's Cinnabon Copycat
Dill Bread (Bread Machine)
Mom's Tuna Noodle Casserole Bread (Bread Machine)
Ham And Cheese Loaf (Bread Machine)
Joes Favorite Bread Machine BreadBetsy at TKL (08:05:42 am) :
From: corwin@socrates.ucsf.edu (Cynthia Corwin %IDK)
Subject: Hawaiian Bread
Sender: news@cgl.ucsf.edu (USENET News System)
Date: Thu, 2 Jun 1994 18:24:44 GMT

This recipe is from the May 1993 issue of Sunset, which states "Hawaiians
adopted the tender, egg-rich bread that Portuguese brought to the
Islands in the late 19th century."

Portuguese Sweet Bread

Potato stuff:
1/3 c milk
2 T instant mashed potato mix
1/3 c sugar
1/4 c (1/8 lb) butter, cut in small pieces

Bring milk to boiling in a 1- to 1-1/2 quart pan over medium-high heat,
stirring. (Alternatively, heat the milk to boiling in the microwave
oven.) Remove from heat; immediately stir in the mashed potato mix,
sugar and butter. Let cool.

Bread:
1 package active dry yeast
1/4 c warm water (110 degrees Fahrenheit)
2 large eggs
1/2 t salt
1/2 t grated lemon peel
1/4 t vanilla
potato stuff (from above)
2-1/4 to 2-2/3 c all-purpose flour

Mix yeast and water and let stand until softened, about 5 minutes.
Beat eggs; reserve and chill 1 tablespoon. Add remaining eggs, salt,
lemon peel, vanilla, potatoes, and 1-1/4 c flour to yeast mixture.
Beat with a heavy spoon or electric mixer until dough is stretchy,
about 5 minutes. Stir in 1 c flour. Knead 8 to 10 minutes, adding
flour as necessary to keep dough from sticking. Let rise until doubled,
1-1/4 to 1-1/2 hours.
Punch down and knead briefly to expel air bubbles. On an unfloured
board, roll dough with fingers to form a 30-inch rope. Coil the rope
of dough into an oiled 9-inch pie pan, starting at the outside and
ending in the center; twist slightly as you go. (This isn't as complex
as it sounds; think snail shell.) Cover lightly with plastic wrap and
let rise in a warm place until puffy, about 30 minutes (overnight in
the refrigerator worked ok for me).
Uncover and brush dough with reserved egg. Bake in a 350 degree oven
25 minutes or until deep golden brown. Lift bread onto a rack with a
wide spatula. Serve warm or cool.
----------------------------------------------------------------------------
Csally/wv (11:09:20 am) : * Exported from MasterCook *

Confetti Gum Drop Bread

Recipe By : Pillsbury:Easiest Ever Holiday Entertaining
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Quick

1 Pkg Date Or Quick Bread Mix
1/4 Tsp Allspice
3/4 Cup Water
1/2 Cup Sour Cream
1/4 Tsp Rum Extract
1 Cup Large Gumdrops -- Quartered
1/2 Cup Walnuts -- Chopped

Heat oven to 350 degrees F.Grease and flour bottom only of loaf pan*.In
large bowl,combine all ingredients except gumdrops and walnuts.Stir 50 -75
strokes by hand just until dry particles are moistened.Stir in Gum drops and
walnuts.Pour into greased and floured pan
Bake at 350 degrees F for 55-65 minutes or until toothpick inserted into
center comes out clean and loaf is deep golden brown.Cool 15 minutes; remove
from pan.Cool completely.Wrap tightly; refrigerate overnight or until
chilled before slicing.

- - - - - - - - - - - - - - - - - -

NOTES : Tip
*Bread can be baked in three 5x3 inch loaf pans.prepare as directed.Bake at
350 degrees for 50 -60 minutes
High Altitude-Above 3500 ft.Add 1/4 cup flour to dry bread mix.Bake at375F
degrees for 40-50 minutes

----------------------------------------------------------------------------
Verla Il. (11:09:46 am) : CRUSTY FRENCH BREAD

1 1/8 C. WATER
2 tsp. butter
1 tsp salt
3 1/4 c. bread flour (king arthur)
1 1/2 tsp. yeast
Put all in bread machine. Bake on french bread cycle or short bread cycle.
Wonderful feench bread.
----------------------------------------------------------------------------
Mrs. DJ/KY (11:40:17 am) : Apple Date Muffins
Via muffin book

1 1/2 c flour
2/3 c brown Sugar
1/2 c oats
1 tab. baking powder
1 tes. cinnamon
1/2 teas. salt
1/8 teas. ginger and a dash of cloves
1 cup chopped peeled apples
1/2 c walnuts
1/2 c chopped dates
1/2 c melted butter (or you can sub. applesauce)
1/4 c milk
2 eggs

makes 12
400 oven
mix and put in greeased muffin cups. bake 20-25 min. I use foil muffin cups
it seams to come out better.
----------------------------------------------------------------------------
Judy/AZ (1:23:59 pm) : BUTTERHORNS

1 pkg. active dry yeast
2 1/2 Tablespoons warm water (110º to 115º)
4 1/2 cups flour, divided
1 cup warm milk (110º to 115º)
1/2 cup shortening
1/2 cup sugar
3 eggs
1 teaspoon salt
1 1/2 to 2 Tablespoons butter or margarine, melted

In a large mixing bowl, dissolve yeast in water. Add 2 cups flour, milk,
shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add
enough remaining flour to form a soft dough. Turn onto a floured board;
knead lightly. Place in greased bowl, turning once to grease top. cover and
let rise in a warm place until doubled, about 2-3 hours. Punch dough down;
divide into two equal parts. roll each into a 9-in. circle; brush with
butter. Cut each circle into eight pie-shaped wedges; roll up each wedge
from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on
baking sheets; freeze. when frozen, place in freezer bags and keep froze
until needed. to bake, place on greased baking sheets; thaw 5 hours or until
doubled in size. Bake at 350º for 10 minutes on standard bake or until
lightly browned. Remove from baking sheets and serve immediately or cool on
wire racks. Yield: 16 rolls.
----------------------------------------------------------------------------
Judy/AZ (1:31:14 pm) : CINNAMON RAISIN BREAD

2 pkg. yeast
1/2 c. warm water
1 3/4 c. warm water
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. shortening
6 to 7 c. flour
1 c. raisins
1/4 c. sugar
2 tsp. cinnamon
2 Tbsp. water
butter or margarine

Bake at 425 degrees for 25 to 30 minutes. Dissolve yeast in
1/2 cup warm water. Stir in 1 3/4 cups of warm water, 3 table-
spoons sugar, salt, shortening and 3 1/2 cups of flour. Beat
until smooth. Mix in raisins and enough remaining flour to
make handling easy. Turn dough onto lightly floured surface;
knead until smooth and elastic, about 10 minutes. Place into
greased bowl. Cover and let rise about 1 hour.
Punch down dough, divide into halves. Roll each half
into rectangle (18 x 9-inches). Mix 1/4 cup sugar and the
cinnamon. Sprinkle each half with 1 tablespoon water and half
of sugar mixture. Roll up beginning at 9-inch side. With side
of hand, press each end to seal; fold ends under. Place seam
side down. Brush lightly with butter. Rise until double,
about 1 hour.

----------------------------------------------------------------------------
Judy/AZ (1:31:30 pm) : CHOCOLATE TEA BREAD

1/2 c applesauce
1/3 c shortening
2 eggs
1/3 c water
1 1/4 c sugar
1 1/2 c flour
1/3 c baking cocoa
3/4 tsp. salt
1/4 tsp. baking powder
1 c (6oz.) semi-sweet chocolate chips
1/3 c chopped walnuts

GLAZE

1/2 c confectioner's sugar
1 - 2 Tbsp. milk
1/4 tsp. vanilla
pinch of salt

In mixing bowl, combine applesauce, shortening, eggs, water, and sugar. Beat
on low speed for 30 seconds. Combine dry ingredients; add to applesauce
mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 minutes, sccraping
bowl occasionally. Fold in the chocolate chips and nuts. Pour into greased and
floured 9"x5" loaf pan. Bake at 350 degrees for 60 - 70 minutes. Cool in pan
10 minutes before removing to a wire rack to cool completely. Combine glaze
ingredients. Drizzle over bread.
----------------------------------------------------------------------------
Linda/Tennessee (3:07:25 pm) : CRANBERRY FRUIT BREAD

2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp soda
1 tsp salt
1/4 cup shortening
3/4 cup orange juice
1 Tbsp orange rind
1 egg, well beaten
1/2 cup chopped nuts
2 cup cranberries

Sift together the flour, sugar, baking powder, soda and salt cut
in shortening. Combine juice, rind and egg. Add all at once to
flour mixture, but do not overmix. Fold in nuts and cranberries.
Bake 1 hour for 350 deg. F. in a buttered loaf pan or small
casserole.

----------------------------------------------------------------------------
Ben/ Tn (3:07:28 pm) : Cranberry-Raisin Muffins

1 cup whole cranberries
1/4 cup raisins
1/4 tsp. ground cloves
1/2 cup sugar
2 cups sifted all purpose flour
4 tsp. baking powder
1/4 tsp. salt
1 2gg, beaten
1 cup milk
3 tbsp. cooking oil

Chop cranberries and raisins. Add cloves and sugar. Sift
flour, baking pwder and salt into a mixing bowl. Combine egg, milk and
oil. Add to dry ingredients and stir only until blended. Bake in
a well greased muffin pan cups at 425 degrees foa 25 minutes.
Makes about 12 medium sized muffins.

----------------------------------------------------------------------------
Linda/Tennessee (3:10:08 pm) : SAN DIEGO SUNSHINE(ABM)

1 pound loaf
3/4 c Water
1 1/3 c Bread flour
2/3 c Whole wheat flour
1 t Salt
1 1/2 tb Applesauce (butter)
1 tb Brown sugar
1 tb Honey
Grated rind of 1 orange
1 1/2 ts Yeast

Crust: light. Bake.
----------------------------------------------------------------------------
J-M,Me (3:20:25 pm) : Linda/Tennessee (3:19:47 pm) : Cranberry - Orange
Bread

4 cups all-purpose flour
1 1/2 cups sugar
1 tblspoon baking powder
1 tsp baking soda
1 tsp salt
2 eggs,beaten
1 1/2 cups orange juice
1/2 cup salad oil (Wesson, Cannola)
2 cups cranberries, halved (including seeds)
1 cup chopped nuts
2 tsp grated orange peel

Blend together the dry ingredients in mixing bowl. Combine the orange juice,
eggs, and salad oil. Add to the dry ingredients,stirring until moistened. Stir
in the cranberries, nuts and grated orange peel. Pour into 2 greased and
lightly floured 9x5x3-inch loaf pans. Bake 350 degrees for 50-60 minutes or
until wooden pick inserted into center comes out clean. Remove from pan. Cool
on wire racks.

Yield: 2 loaves

----------------------------------------------------------------------------
Ben/ Tn (3:28:14 pm) : Portuguese Sweet Bread

2 1/2 tsp. yeast
3 cupc bread flour
3/4 tsp. salt
1/2 cup sugar
2 tbs. melted luke warm butter
2 eggs lightly whisked and room temperature
1 cup milk 105 t0 110 degrees

Mix all dry ingredients. Add yeast to warmed milk and dissolve. Add eggs and
butter to mix and stir. Add milk. Stir, knead and place in a well oiled pan.
Cover and place in a warm area and allow it to rise for 45 minutes. After the
rise, punch down the bread and knead. Cover and allow to rise 45 minutes.
Before placing the bread in the oven make a large score in the top to allow
steam to escape. Preheat oven to 375 degrees, then bake for about 20 minutes.
If you prefer a darker, crusty top raise the temp. to 425 degrees and add a 1
qt. pan of boiling water in the oven with the bread 10 minutes. Remove the
water and reduce the heat to 375 degrees for 10 minutes. For a lighter crust
cover with foil , loosely, after the first 10 minutes. Use a toothpick to
check for doneness.

----------------------------------------------------------------------------
Csally/wv (7:29:26 pm) : * Exported from MasterCook *

Lemon Tea Bread

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- melted
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon salt
3/4 cup fresh lemon juice
2 tablespoons lemon zest -- grated
1/2 cup powdered sugar -- sifted

Stir sugar into melted butter. Beat in eggs. Stir in flour and salt until
just blended. Add 1/2 cup lemon juice and one tablespoon lemon zest. Pour
batter into a greased and floured loaf pan. Bake at 350 for 50 minutes.
Remove from oven and cool ten minutes. Mix powdered sugar with remaining 1/4
cup lemon juice and one tablespoon zest. Remove bread from pan and pour
glaze over top.
- - - - - - - - - - - - - - - - - -
NOTES : Keeps well, serve toasted.
----------------------------------------------------------------------------
Csally/wv (7:33:18 pm) : * Exported from MasterCook *

Monterey Jack Cheese Bread

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:25
Categories : Breads Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Monterey jack cheese -- cut in 1-inch cubes
3 eggs
1/2 cup milk
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 1/2 cups buttermilk baking mix
1 tablespoon black olives -- chopped
1 tablespoon green chiles -- chopped
1 tablespoon dried tomatoes -- optional

* Substitute either cheddar or Swiss cheese for the Monterey Jack.

1. Preheat oven to 400 degrees. Grease an 8-inch pie plate.
2. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work
bowl. Process cheese until chopped into 1/4 inch pieces. Remove 1/2 cup
cheese from bowl and set aside for topping.
3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl.
Process until batter is smooth, 10-15 seconds, stopping machine once to
scrape down sides of bowl with rubber spatula.
4. Pour into prepared pie plate. Sprinkle top of batter with remaining
cheese. Bake until bread is light golden brown, about 20 minutes. Cut into
wedges to serve. Makes 4-6 servings.

NOTE: I also add one or all of the following: tablespoon of chopped green
chiles, tablespoon of chopped black olives, or a tablespoon of chopped
sun-dried tomatoes (packed in oil or rehydrated). If using these optional
ingredients, add after processing other ingredients. Stir in gently.
----------------------------------------------------------------------------
linda/tennessee (8:26:13 pm) : Sticky Buns

1/4 cup warm water - 110 to 115
1 pkg active dry yeast
3/4 cup lukewarm milk
1/4 cup sugar
1tsp. salt
1 egg
1/4 cup soft shortening
3 1/2 to 3 3/4 cups flour

In bowl, dissolve yeast in water, Measure flour, Add milk, sugar, salt
egg shortening and half of the flour to yeast. Mix with spoon until
smooth. Add enough remaining flour to handle easily. Turn into lightly
floured board; knead until smooth (5 min) Round up in greased bowl,
bring greased side up. Cover with cloth, let rise in warm place (85
degrees) until double, about 1 1/2 hr. Punch down; let rise again until
almost double, about 30min.

Topping:
2 cups sugar
1/2 cup butter or margarine
1/3 cup honey
1/6 cup water
Cinnamon as desired.

Mix Topping with mixed until smooth, spread topping in bottom of
greased 13x9 pan.

Roll out dough after second rise to about 15x9, rub with butter or
margarine, sprinkle with cinnamon sugar, if adding raisins, sprinkle
some on dough and some on topping. Roll dough tightly begining at wide
end. Cut into equal parts about1" slices and place on topping) let rise
until double and bake at 375 25 to 30 minutes.

----------------------------------------------------------------------------
Csally/wv (8:50:31 pm) : * Exported from MasterCook *

Pineapple Zucchini Bread

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :1:30
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- coarsely shredded
8 ounces crushed pineapple -- one can, drained
3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir
in zucchini and pineapple.
In a separate bowl sift together flour, baking soda, salt , baking powder,
and cinnamon.
Mix dry ingredients into zucchini mixture until just blended. Add nuts and
raisins. Pour into two greased and floured baking pans. Bake at 350 degrees
for one hour or until a toothpick comes out clean.
----------------------------------------------------------------------------
Csally/wv (8:55:13 pm) : * Exported from MasterCook *

Chocolate Zucchini Nut Bread

Recipe By : Cindy Hartlin
Serving Size : 2 Preparation Time :0:00
Categories : Breads-Quick Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Salad Oil
3 Med Eggs
1 Tsp Salt
1 Tsp bAKING
1/4 Tsp Baking Powder
2 Oz Baking Chocolate -- Melted
2 Cups Zucchini -- Grated And peeled
1 Cup Nuts -- Chopped
2 Cups Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
1/2 Cup Chocolate Chips

chocolate into egg mixture along with zucchini and vanilla. Sift
flour with salt, cinnamon, baking powder and baking soda. With a
large spoon, stir into zucchini mixture, along with nuts and chips.
Mix throughly.Pour into 2 9 *5 inch pans and bake at 350 degrees for
1hr

- - - - - - - - - - - - - - - - - -

NOTES : Excellent Quickbread. Very Moist and sweet. is
recipe comes out of Country Cook'n, compiled by the St Rose
Parishioners Fredonia, Wis and St Mary's Parishioners of Little
Kohler, Wis. This one the recipe of Mary Niedermeyer.

----------------------------------------------------------------------------
Csally/wv (8:56:57 pm) : * Exported from MasterCook *

Gingerbread Muffins

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Breads Breakfast
Healthy And Hearty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup buttermilk
2 teaspoons ground ginger
2 cups whole-wheat flour
1 cup seedless raisins -- optional

Cream butter and sugar. Add eggs, one at a time, beating after each. Add
molasses. Sift flours, baking soda. and spices. Add alternately with
buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at
350 degrees for 15 minutes.
----------------------------------------------------------------------------
RisaG., NJ (9:41:24 pm) : I got this from someone on this chat a while back.
Good muffins.

BABA'S BEST BLUEBERRY MUFFINS

1 3/4 cups all purpose flour
3 tsp. baking powder
1/4 c. margarine
1/2 c. sugar
1/4 cup soft tofu or 1 egg
3/4 cup milk
1 tsp. vanilla
1/2 tsp. cinnamon
1 cup fresh or frozen blueberries

Cream margarine and sugar. Beat in tofu/egg then the milk and vanilla
Combine dry ingredients. Stir to moisten. Stir in the blueberries. Push in a
few extra berries on top and sprinkle with cinnamon and sugar mixture. Bake
at 400F for 15 minutes

----------------------------------------------------------------------------
SueA, CA (11:47:46 pm) :
Quivey's Grove Raspberry Muffins

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoon sugar
1/4 teaspoon ground allspice
1 large egg, beaten
1 cup buttermilk
1/4 cup butter or margarine, melted
1 cup fresh raspberries
1 tablespoon sugar

Combine first 5 ingredients in a large bowl make a well in center of
mixture. Combine egg, buttermilk, and butter; add to dry ingredients,
stirring just until moistened. Stir in raspberries.
Spoon batter into greased muffin pans, filling three-fourths full. Sprinkle
1 tablespoon sugar over batter. Bake at 425 degree for 18 minutes. Remove
from pan immediatley. Yield 1 dozen
From Americas Best Recipes Vol 3
----------------------------------------------------------------------------
BV/AR (10:39:15 pm) : SOFT PRETZELS

1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees)
1/4 cup firmly packed brown sugar
1 1/2 cups bread flour
1 1/2 to 1 3/4 cups all-purpose flour
1/2 cup water
1 tablespoon baking soda
Pretzel salt or kosher salt
2 tablespoons butter, melted

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5
minutes.

Combine yeast mixture, brown sugar, and bread flour in a large bowl. Stir in
enough all- purpose flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth (about 3
minutes). Cover and let rest 20 minutes.

Cut the dough into 12 pieces; roll each piece into a 15-inch rope. Shape each
rope into a pretzel shape or as desired.

Combine water and soda; dip each pretzel into mixture, shaking off excess
water. Place on a greased baking sheet. Sprinkle with salt.

Bake at 475 degrees for 6 minutes or until golden brown. Brush with butter.
Serve immediately. Yield: 12 pretzels.

----------------------------------------------------------------------------
Betsy at TKL (2:11:50 pm) :
Elephant Ears

4 c. flour
2 tsp. salt
1 tsp. baking powder
2 tbsp. sugar
1/2 c. melted butter
3/4 c. milk
2 eggs
2 tbsp. cinnamon
1 c. sugar

Mix first 4 ingredients. Add butter, milk and eggs. Mix and knead at least 6
minutes. Roll in walnut size balls and let stand for 20 minutes. Roll thin
and fry in deep fat. Sprinkle with cinnamon and sugar mixture.
----------------------------------------------------------------------------
Brenda Md. (10:17:34 pm) :

Todd Wilbur's Cinnabon Copycat Recipe posted
by Carole on October 10, 1997 at 5:09:05:

1 1/4 oz. package active dry yeast
1 cup warm milk (105 to 110 degrees F)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups all purpose flour

Filling:

1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened

Icing:

8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz.) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs and flour and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with
flour. Put in a bowl, cover, and let rise in a warm
place about 1 hour, or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface. Roll the fough flat
until it is approximately 21 inches long and 16 inches wide.
It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees F.
6. for the filling, combine the brown sugar and cinnamon in a bowl. Spread
the softened margarine evenly over the surface of
the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top (a 21 inch side), roll the dough down to
the bottom edge.
8. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly
spaced, in a lightly greased baking pan. Bake for 10
minutes, or until light brown on top.
9. While the rolls bake, combine the icing ingredients. Beat will with an
electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.

Makes 12 rolls.

* This recipe is not actually from the Cinnabon Bakery but a recreation from
Todd Wilbur
----------------------------------------------------------------------------
CarolB, FL (10:19:09 pm) :

Dill Bread

Recipe By : DAK Loafing It, p 11
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads
Bread Mailing List Vegetable & Herb Breads
Bread-Bakers Mailing List

1 pkg yeast
3 1/3 cups flour
1/4 tsp baking soda
1 1/2 tsp salt
1 egg -- (room temperature)
Mix together. Warm and then add:
1/4 cup warm water
3/4 cup cottage cheese -- (room temperature)
3/4 cup sour cream -- (room temperature)
3 tablespoons sugar
3 tablespoons dried onions -- minced
2 tablespoons whole dill seed
1 1/2 tablespoons butter -- (room temperature)

Ingredients should be at room temperature.
Liquids (and 'warmed' ingredients) should be at 120-130 degrees.

Add ingredients in order given.
Optional: lightly brush the top with a little melted butter at baking
time.
Setting: white bread

----------------------------------------------------------------------------
Donna/TN (10:20:07 pm) :
* Exported from MasterCook Mac *

Mom's Tuna Noodle Casserole Bread

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
1/4 teaspoon Sugar
2 3/4 cups Better for Bread flour
1 tablespoon Gluten
1/2 teaspoon Salt
6 1/2 ounces White tuna water pack
Well drained
1/2 cup Celery -- chopped
2 tablespoons Minced onion -- dried
1 cup Chow Mein noodles
1 Egg
10 1/2 ounces Cream of Mushroom soup -- heated
1 tablespoon Oil
1 tablespoon Water

Add all the ingredients in the order listed, set darkness control at 12
o'clock. Select white bread and push "Start." This bread should be stored
in the refrigerator or freezer. The aroma and taste of this bread is just
like our mom's favorite Sunday night supper.
----------------------------------------------------------------------------
CarolB, FL (10:20:34 pm) : Date: Wed, 31 Dec 1997 13:12:03 -0500
From: Sue Plumley
Subject: Recipe: Ham and Cheese Loaf

This is a recipe I put together and made successfully many times;
I'm making it again for this evening. BTW, if there's any leftover,
it's terrific in the morning sliced and dipped in a beaten
egg white; fry like French toast--yum. And...it also works well with
smoked turkey instead of ham. Enjoy. Sue

Ham and Cheese Loaf
In the bread machine, I mix the following and set the timer for dough:
1-1/2 C. water, very warm
2 T. butter, softened
2-1/2 C. bread or all-purpose flour
1-1/3 C. rye flour
1 T. honey
1 tsp. salt
1 tsp. fennel
1 tsp. caraway seed
1/2 C. raisins
1 tsp. yeast
When the dough is ready, knead it just a bit and then roll it out into
a 15 x 9" rectangle. Dot with bits of butter. Evenly place ham pieces
or very thin slices on the rolled out dough; top with cheese; and roll
the dough up so the loaf is 9" long (jelly roll style). Place in
well-greased
bread pan, cover, and let rise 1 hour. Preheat oven to 350 and bake
loaf for 1 to 1-1/4 hours. Brush with butter when you remove it from the
oven.
----------------------------------------------------------------------------
CarolB, FL (10:35:20 pm) : Here is our favorite ABM recipe. I finally found
it.
Joes Favorite Bread Machine Bread
West Bend Booklet

Crusty on the outside, chewy on the inside!
It is good for tomato sandwiches, too!

1 1/2 pound loaf

1 1/4 cup+1 Tablespoon water
1 Tablespoon butter
3/4 Tablespoon olive oil
3 1/3 cups bread flour
1 Tablespoon sugar
1 1/4 teaspoon salt
1 1/2 teaspoons bread machine yeast

Make as directed. I use a french bread cycle and a medium for color.

----------------------------------------------------------------------------
END OF FILE

The Recipe Link
http://www.recipelink.com