Classic Breads


Find your favorite breads in this section filled with fabulous recipes.

RecipeTypeCategoryIngredients
Banana Nut Bread MachineClassic Breads<pre>3 tablespoons water<br />3 tablespoons evaporated milk<br />3 tablespoons butter or margarine<br />1 large egg<br />1 / 2 cup&nbsp; mashed banana<br />3 / 4 teaspoon salt<br />3 cups bread flour<br />1 / 4 cup sugar<br />1 / 3 cup chopped pecans<br />1 teaspoon ground cinnamon<br />1-1 / 2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>
Basic Baguette ConventionalClassic Breads4-1/4 cups all-purpose flour (may need more, depending on dough&rsquo;s consistency)<br />1-3/4 cups slightly cool water (70&deg; to 80&deg;F) <br />1 tablespoon salt<br />1-1/8 teaspoons <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast<br /></strong>A few pinches of corn meal (for baking)<br />1 egg white beaten with 1 tablespoon water
Basic Bread Machine Wheat Bread MachineClassic Breads<pre><strong>1-POUND LOAF</strong> <strong> INGREDIENTS</strong> <strong> 1 1/2-POUND LOAF</strong>&nbsp;<br />3/4 cup water 1 cup plus 2 tablespoons&nbsp;<br />1 tablespoon butter or margarine 1 tablespoon&nbsp;<br />3/4 teaspoon salt 1 teaspoon&nbsp;<br />1 cup whole wheat flour 1-1/2 cups&nbsp;<br />1 cup bread flour 1-1/2 cups&nbsp;<br />3 tablespoons nonfat dry milk powder 1/4 cup&nbsp;<br />2 teaspoons sugar 1 tablespoon&nbsp;<br />1 1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Basic Bread Machine White Bread (1-1/2 and 2-pound loaves) MachineClassic Breads<p><strong>1-1/2-POUND LOAF</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>INGREDIENTS</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; &nbsp; <strong>2-POUND LOAF <br /></strong>1 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; water&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; &nbsp;&nbsp;&nbsp; &nbsp; 1-1/3 cups<br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sugar&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp; 3 tablespoons <br />1 teaspoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1-1/2 teaspoons <br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;nonfat dry milk powder&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3 tablespoons <br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;butter OR margarine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;3 tablespoons<br />3 cups&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;bread flour&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp; &nbsp; &nbsp;&nbsp;4 cups <br />2 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;<strong>Fleischmann&#39;s&reg; Bread Machine&nbsp;</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2-1/4 teaspoons<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>Yeast </strong>OR <strong>RapidRiseYeast </strong></p>
Basic Bread Machine White Bread (1-pound loaf) MachineClassic Breads<p><strong>1-POUND LOAF&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;INGREDIENTS<br /></strong>2/3 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; water<br />4 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sugar<br />3/4 teaspoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt<br />4 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;nonfat dry milk powder<br />4 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;butter OR margarine<br />2 cups&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; bread flour<br />1-1/2 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>Fleischmann&#39;s&reg; Bread Machine Yeast </strong>OR<strong> RapidRise Yeast</strong></p>
Basic Egg Bread MachineClassic Breads<pre><strong>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</strong><br />1/2 cup milk 2/3 cup<br />1 large egg[s] 2<br />1 tablespoon butter or margarine, cut up 2 tablespoons<br />3/4 teaspoon salt 1 teaspoon<br />2 cups bread flour 3 cups<br />1 tablespoon sugar 2 tablespoons<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Basic Focaccia MachineClassic Breads<pre><STRONG><EM>Dough</EM></STRONG><BR>2/3 cup water <BR>1 tablespoon olive oil<BR>1/2 teaspoon salt<br />2 to 2-1/2 cups bread flour<br />1-1 / 2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><br /><STRONG><EM>Topping</EM></STRONG><br />2 tablespoons olive oil<br />1 teaspoon sea salt<br />2 tablespoons dried rosemary</pre>
Basic Pizza Dough MachineClassic Breads<pre><strong>1-POUND RECIPE</strong> <strong>INGREDIENTS </strong> <strong> 1 1/2-POUND RECIPE</strong>&nbsp;<br />2/3 cup water 1 cup&nbsp;<br />4 teaspoons olive or vegetable oil 2 tablespoons&nbsp;<br />1/2 teaspoon salt 3/4 teaspoon&nbsp;<br />2 cups bread flour 3 cups&nbsp;<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons&nbsp;<br />1 tablespoon cornmeal 1 tablespoon</pre>
Basic Rye Bread MachineClassic Breads<pre><strong>1-POUND</strong> <strong>LOAF </strong> <strong> INGREDIENTS</strong> <strong> 1-1/2-POUND LOAF</strong><br />3/4 cup water 1 cup plus 2 tablespoons<br />1 tablespoon light molasses 2 tablespoons<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />1 2/3 cups bread flour 2 1/2 cups<br />2/3 cup medium rye flour 1 cup<br />1 tablespoon packed brown sugar 2 tablespoons<br />2 teaspoons unsweetened cocoa powder 1 tablespoon<br />1/2 teaspoon <strong>Spice Islands&reg; Whole Caraway Seed</strong> 3/4 teaspoon<br />1 1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Basic Sourdough Bread (with homemade starter) MachineClassic Breads<pre><strong>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</strong> &nbsp;<br />3/4 cup <a href="../Recipe.aspx?id=33">Sourdough Starter</a> 1-1/4 cups&nbsp;<br />1/4 cup water 1/3 cup&nbsp;<br />1 tablespoon butter or margarine 1 tablespoon&nbsp;<br />3/4 teaspoon salt 1 teaspoon&nbsp;<br />2 cups bread flour 3 cups&nbsp;<br />2 teaspoons sugar 1 tablespoon&nbsp;<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Bread Machine Sandwich Loaf MachineClassic Breads<pre>1- 1 / 4 cups water<br />1 teaspoon salt<br />3 cups bread flour<br />1 / 3 cup grated Parmesan cheese<br />2 tablespoons instant dry milk powder<br />2 tablespoons sugar<br />2 teaspoons Italian herb seasoning<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Buttermilk Bread ConventionalClassic Breads<pre>6 to 6-1/2 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2-1/2 teaspoons salt<br />1/4 teaspoon baking soda<br />1 cup buttermilk<br />1 cup water<br />1/3 cup butter or margarine, cut into pieces</pre>
Classic French Bread MachineClassic Breads<pre><strong>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</strong><br />3/4 cup water 1 1/4 cups<br />1/2 teaspoon salt 3/4 teaspoon<br />2-1/4 cups bread flour 3-1/2 cups <br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons<br /> Cornmeal<br /> Vegetable oil<br />1 white of large egg 1<br />1 tablespoon water 1 tablespoon</pre>
Country Bread ConventionalClassic Breads<p>4 to 4-1/2 cups all-purpose flour<br />1/3 cup nonfat dry milk powder<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1-1/4 cups water<br />1/2 cup plain yogurt<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1 beaten egg white<br />1 tablespoon cornmeal</p>
Country French Bread ConventionalClassic Breads<pre>4-1/2 to 5 cups all-purpose flour<br />1/3 cup instant nonfat dry milk powder<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1-1/3 cups water<br />1/2 cup plain yogurt<br />3 tablespoons vegetable oil<br />Cornmeal<br />1 egg white, lightly beaten with 1 tablespoon water</pre>
Country French Bread MachineClassic Breads<pre>1 cup + 3 tablespoons water<br />1 / 3 cup plain yogurt<br />1 teaspoon salt<br />3 cups bread flour<br />3 tablespoons medium rye flour<br />3 tablespoons whole wheat flour<br />1 / 4 cup nonfat dry milk<br />2 teaspoons <B>Fleischmann&#39;s&reg; Bread Machine Yeast</B></pre>
Crunchy Croutons ConventionalClassic Breads<p>1/2 loaf sliced bread (best if bread is slightly stale)<br />2 tablespoons olive oil, butter or margarine (melted)&nbsp;<br />&nbsp;<br />Optional:<br />1 envelope dry salad dressing mix (Caesar, Buttermilk, Italian Herb, etc.)</p>
English Muffin Bread ConventionalClassic Breads<p>5 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />4 teaspoons sugar<br />2 teaspoons salt<br />1/4 teaspoon baking soda <br />2 cups milk<br />1/2 cup water<br />Cornmeal</p>
English Muffin Bread MachineClassic Breads<pre> <STRONG> 1-POUND LOAF 1-1/2-POUND LOAF</STRONG><br /> (8 slices) (12 slices)<br /><br />Water (70<SUP>o</SUP> to 80<SUP>o</SUP> F) 1 cup 1-1/2 cups<br />Sugar 2 tablespoons 3 tablespoons<br />Nonfat dry milk 3 tablespoons 1/4 cup<br />Salt 1 teaspoon 1-1/2 teaspoons<br />Baking soda 1/4 teaspoon 1/4 teaspoon<br />Bread flour 2-1/2 cups 3-1/2 cups<br />Gluten (optional) 1 tablespoon 1 tablespoon<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1-3/4 teaspoons 2-1/4 teaspoons</pre>
English Muffin Bread (Microwave Oven Recipe) ConventionalClassic Breads<pre>1/4 cup warm water (100&deg; to 110&deg;F) <br />1 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG> <br />1 cup warm milk (100&deg; to 110&deg;F) <br />2 teaspoons sugar <br />1 teaspoon salt <br />1/8 teaspoon baking soda<br />3 cups all-purpose flour <br />Cornmeal</pre>
Festive Focaccia MachineClassic Breads<pre><strong>1-1/2-POUND RECIPE</strong>&nbsp;<br />water 1 cup + 3 tablespoons&nbsp;<br />olive oil 1 tablespoon&nbsp;<br />salt 1 teaspoon&nbsp;<br />bread flour 3 cups&nbsp;<br /><strong>Fleischmann&#39;s&reg;</strong> 1-1/2 teaspoons&nbsp;<br />Bread Machine Yeast&nbsp;<br />chopped fresh rosemary 2 teaspoons<br /> &nbsp;<br /><strong><em>Topping</em></strong>&nbsp;<br />3 tablespoons olive oil&nbsp;<br />2 tablespoons fresh rosemary&nbsp;<br /> Coarse salt</pre>
Focaccia ConventionalClassic Breads<p>2-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2-1/2 teaspoons <strong>Spice Islands&reg; Oregano</strong> (leaves)<br />1/2 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<br />1 egg &nbsp;<br />&nbsp;<br /><strong><em>Topping</em></strong> (select one, recipes follow)</p>
French Bread ConventionalClassic Breads<pre>1 3/4 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 tablespoon vegetable oil<br />2 teaspoons salt<br />5 to 5 1/2 cups all-purpose flour<br /><span>&nbsp;&nbsp;&nbsp; </span>cornmeal <br />1 egg white beaten with 1 tablespoon water</pre>
Garden Herb Loaf ConventionalClassic Breads<pre>4 to 4-1/2 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />3/4 teaspoon <strong>Spice Islands&reg; Marjoram</strong><br />3/4 teaspoon <strong>Spice Islands&reg; Thyme (leaves)</strong><br />3/4 teaspoon <strong>Spice Islands&reg; Rosemary</strong><br />3/4 cup milk<br />1/2 cup water<br />1/4 cup plus 1 tablespoon butter or margarine<br />1 egg<br />Additional <strong>Spice Islands&reg; Marjoram, Thyme (leaves), and Rosemary, optional</strong></pre>
Glazed Doughnuts ConventionalClassic Breads<pre><STRONG><EM>Dough</EM></STRONG><br />3 to 3-1 / 2 cups all-purpose flour<br />1 / 4 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 teaspoon ground nutmeg<br />1 / 2 cup water<br />1 / 2 cup milk<br />1 / 4 cup butter or margarine<br />1 large egg<br /><B><I><br />Glaze</B></I><br />2 cups powdered sugar, sifted<br />1 / 4 cup milk<br />1 teaspoon vanilla extract</pre>
Gran's Whole Wheat French Bread ConventionalClassic Breads<p>1-1/2 cups water<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</STRONG><br />1 tablespoon olive oil<br />1 tablespoon sugar<br />1 teaspoon salt<br />2-1/2 cups all-purpose flour<br />1 cup whole wheat flour<br />Cornmeal (optional)<br /></p><p>Egg Wash:<br />1 egg white, beaten with 1 tablespoon water</P>
Herb Bread MachineClassic Breads<pre> <STRONG> 1-POUND LOAF 1-1/2-POUND LOAF</STRONG><br /> (8 slices) (12 slices)<br />Water (70<SUP>o</SUP> to 80<SUP>o</SUP> F) 3/4 cup 1 cup plus 2 tablespoons<br />Butter or margarine 1 tablespoon 1-1/2 tablespoons<br />Salt 3/4 teaspoon 1 teaspoon<br />Bread flour 2 cups 3 cups<br />Nonfat dry milk 4 teaspoons 2 tablespoons<br />Sugar 4 teaspoons 2 tablespoons<br /><strong>Spice Islands&reg; Italian<br />Herb Seasoning</strong> 1 teaspoon 1-1/2 teaspoons<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1 teaspoon 1-1/2 teaspoons</pre>
Honey Wheat Bread ConventionalClassic Breads<pre>3/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm milk (100&deg; to 110&deg;F)<br />2 tablespoons honey<br />2 tablespoons vegetable oil<br />1 teaspoon salt<br />2 to 2-1/2 cups all-purpose flour<br />2 cups whole wheat flour</pre>
In Thyme Focaccia ConventionalClassic Breads<pre><B><I>Dough</B></I><br />1-1 / 2 cups sourdough starter (recipe follows)<br />3-1 / 2 to 4 cups bread flour<br />1 teaspoon salt<br />1 cup warm water (100&deg; to 110&deg;F)<br />1 tablespoon olive oil<br /><B><I><br />Onion-Tomato Topping</B></I><br />2 tablespoons olive oil<br />2 medium (about 3 cups) yellow onions, thinly sliced<br />1 teaspoon salt<br />1 teaspoon dried basil leaves<br />1 teaspoon dried thyme leaves<br />3 / 4 teaspoon medium-grind black pepper<br />1 / 3 cup well-drained marinated dried tomatoes, cut into thin strips</pre>
Italian Focaccia ConventionalClassic Breads<pre><STRONG>Dough</STRONG><BR>2 to 2-1/2 cups bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive oil<br />2 tablespoons sun-dried tomatoes, chopped and soaked in <br />1 tablespoon olive oil for about 30 minutes<br />1 tablespoon dried rosemary<br />1 teaspoon dried basil leaves<BR><br /><STRONG>Topping</STRONG><br />2 tablespoons olive oil<br />1/2 cup shredded fresh Parmesan cheese (about 2 ounces)<br />2 ounces or 2 thin slices prosciutto, chopped</pre>
Italian Focaccia MachineClassic Breads<pre><strong><em>Dough</em></strong><br />2/3 cup water<br />1 tablespoon olive oil<br />1/2 teaspoon salt<br />2 1/4 cups bread flour<br />1 1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /> <br />2 tablespoons sun-dried tomatoes, chopped and soaked in <br />1 tablespoon olive oil for about 30 minutes<br />1 tablespoon dried rosemary<br />1 teaspoon dried basil leaves<br /><br /><strong><em>Topping</em></strong><br />2 tablespoons olive oil<br />1/2 cup shredded fresh Parmesan cheese<br />2 ounces or 2 thin slices prosciutto, chopped</pre>
Light Wheat Bread MachineClassic Breads<pre> <strong> 1-POUND LOAF 1 1/2-POUND LOAF</strong><br /> <br />Water (70<sup>o</sup> to 80<sup>o</sup> F) 3/4 cup 1 cup plus 2 tablespoons<br />Butter or margarine 1 tablespoon 1-1/2 tablespoons <br />Salt 3/4 teaspoon 1 teaspoon <br />Bread flour 1-1/3 cups 2 cups <br />Whole wheat flour 2/3 cup 1 cup<br />Nonfat dry milk 4 teaspoons 2 tablespoons <br />Sugar 4 teaspoons 2 tablespoons <br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1 teaspoon 1-1/2 teaspoons</pre>
Marmite And Cheese Bread ConventionalClassic Breads<pre>1-1/2 to 2 cups all-purpose flour<br />1 teaspoon salt<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup water<br />1 tablespoon Marmite<br />1 tablespoon butter, room temperature<br />1-1/2 cups sharp Cheddar cheese, grated, at room temperature<br />1 teaspoon milk</pre>
Newfoundland Blueberry Muffins ConventionalClassic Breads<pre>2- 1 / 2 cups all-purpose flour<br />1-1 / 4 cups whole wheat flour<br />1 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 cup water<br />1 / 2 cup milk<br />3 / 4 cup butter or margarine<br />1 large egg<br />1 tablespoon vanilla extract<br />1-1 / 2 cups fresh or frozen blueberries</pre>
No Knead Dinner Rolls ConventionalClassic Breads4 to 4-1/2 cups all-purpose flour <br />1/4 cup sugar <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast**</strong> <br />1 1/2 teaspoons salt <br />3/4 cup very warm milk (120&deg; to 130&deg;F) <br />1/2 cup very warm water (120&deg; to 130&deg;F) <br />1/3 cup butter or margarine, softened <br />2 large eggs <br /><strong>Spice Islands&reg; Poppy Seed OR Sesame Seed&nbsp;</strong>(optional)
Old Fashioned Buttermilk Bread ConventionalClassic Breads<pre>5-1/2 to 6 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />1/4 teaspoon baking soda<br />1 cup buttermilk<br />1 cup water<br />1/3 cup (2/3 stick) butter or margarine, cut up</pre>
Old Fashioned Buttermilk Bread MachineClassic Breads<pre> <STRONG>1-POUND LOAF 1-1/2-POUND LOAF 2-POUND LOAF</STRONG><br /> (8 slices) (12 slices) (16 slices)<br /> <br />Buttermilk 3/4 cup plus 1 cup plus 1 2/3 cups<br /> 2 tablespoons 2 tablespoons <br />Butter or margarine, <br /> cut up 1 tablespoon 1 tablespoon 2 tablespoons<br />Bread flour 2 cups 3 cups 4 cups<br />Sugar 1 tablespoon 4 teaspoons 2 tablespoons<br />Salt 3/4 teaspoon 1-1/4 teaspoons 1-1/2 teaspoons<br />Baking soda 1/8 teaspoon 1/8 teaspoon 1/4 teaspoon<br /><strong>Fleischmann&#39;s&reg; </strong> <br /><strong>Bread Machine Yeast</strong> 1 teaspoon 1-1/2 teaspoons 1-1/2 teaspoons</pre>
Pan de Pueblo ConventionalClassic Breads<pre>1-1/4 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 teaspoons coarse salt<br />3-1/4 cups all-purpose flour<br />Cornmeal <br />1 egg white, lightly beaten with 1 teaspoon water</pre>
Pestilio Bread ConventionalClassic Breads<pre>3 3/4 to 4 1/4 whole wheat bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3 / 4 cup water<br />3 / 4 cup milk<br />2 tablespoons honey<br />2 tablespoons olive oil<br />1 can (12.75 ounces) artichoke hearts, drained, chopped<br />5 sun dried tomatoes, finely chopped<br />1 tablespoon basil, dry OR 1/4 cup fresh, chopped<br />2 tablespoons olive oil<br />1 egg, beaten</pre>
Potato Bread ConventionalClassic Breads<pre>3-1 / 2 to 4 cups all-purpose flour<br />2 / 3 cup mashed boiled potato<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1- 1 / 2 teaspoons salt<br />3 / 4 cup milk<br />1 / 4 cup water<br />1 / 4 cup butter or margarine<br />1 egg white<br />Cornmeal</pre>
Potato Peasant Bread ConventionalClassic Breads<pre>3 to 3-1 / 2 cups all-purpose flour<br />1 cup whole wheat flour<br />1 / 4 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons salt<br />1-1 / 2 cups potato water or tap water<br />3 tablespoons butter or margarine<br />3 / 4 cup mashed boiled potato*<br />1 tablespoon all-purpose flour</pre>
Pumpernickel Bread MachineClassic Breads<pre> <strong> 1-POUND LOAF</strong> <strong> 1-1/2-POUND LOAF</strong><br /> <br />Water (70<sup>o</sup> to 80<sup>o</sup> F) 3/4 cup 1 cup<br />Dark molasses 1 tablespoon 2 tablespoons<br />Vegetable oil 1 tablespoon 1 tablespoon<br />Distilled white vinegar 1 tablespoon 4 teaspoons<br />Packed brown sugar 4 teaspoons 2 tablespoons<br />Unsweetened cocoa 1-1/2 teaspoons 2-1/4 teaspoons<br />Instant coffee granules 1-1/2 teaspoons 2-1/4 teaspoons<br /><strong>Spice Islands&reg; Minced Onions</strong> 1 teaspoon 1-1/2 teaspoons<br /><strong>Spice Islands&reg; Whole Caraway Seed</strong> 1 teaspoon 1-1/2 teaspoons<br />Salt 3/4 teaspoon 1 teaspoon<br />Bread flour 1-1/2 cups 2 cups<br />Medium rye flour 1 cup 1-1/2 cups<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1-1/2 teaspoons 2 teaspoons</pre>
Raisin Bread ConventionalClassic Breads<pre>1 cup warm water (100&deg; to 110&deg;F)*&nbsp;<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG>&nbsp;<br />1/2 cup sugar&nbsp;<br />3/4 teaspoon salt&nbsp;<br />1/2 cup butter or margarine, softened&nbsp;<br />5 to 5-1/2 cups all-purpose flour&nbsp;<br />2 large eggs&nbsp;<br />1/3 cup cooked mashed potatoes, at room temperature**&nbsp;<br />2 cups raisins</pre>
Red Bean Bread ConventionalClassic Breads<pre>1 / 2 cup dry red beans<br />3 - 3 1/2 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 / 2 cup milk<br />1 / 4 cup butter or margarine<br />egg wash (1 egg mixed with 1 tablespoon water)</pre>
Rich Cheddar Cheese Bread MachineClassic Breads<pre>1/2 cup + 2 tablespoons water<br />1/4 cup milk<br />2 tablespoons butter or margarine<br />1 egg, large<br />1 teaspoon salt<br />2 3/4 cups bread flour<br />1 1/2 cups shredded sharp cheddar cheese<br />2 tablespoons sugar<br />1 teaspoon <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>
Rich White Bread ConventionalClassic Breads<pre>3 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/4 teaspoons salt<br />3 tablespoons butter or margarine, <br /> cut into pieces<br />1 egg<br />3/4 cup warm water (120&deg; to 130&deg;F)</pre>
Scandinavian Rye Bread ConventionalClassic Breads<pre>2 to 2-1/2 cups all-purpose flour 1/2 teaspoon <strong>Spice Islands&reg;</strong> Anise Seed<br />3/4 cup medium rye flour 1/2 teaspoon <strong>Spice Islands&reg; Fennel Seed </strong><br />1/4 cup chopped pitted dates 3/4 cup milk<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong>1/4 cup water<br />1 teaspoon salt 2 tablespoons light molasses<br />1 teaspoon freshly grated orange peel 2 tablespoons vegetable oil</pre>
Seeded Sourdough Baguettes ConventionalClassic Breads<p>1-1/2 cups sourdough starter<br />3 to 3-1/2 cups bread flour<br />1 teaspoon salt<br />1 cup warm water (100&deg; to 110&deg;F)<br />1 tablespoon olive oil<br />1 tablespoon <strong>Spice Islands&reg; Sesame Seed</strong><br />1-1/2 teaspoons <strong>Spice Islands&reg; Poppy Seed<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Caraway Seed</strong><br />1 teaspoon <strong>Spice Islands&reg; Mustard Seed</strong> (optional)</p>
Simulated 'Sourdough' Bread MachineClassic Breads<pre><STRONG>1-POUND LOAF INGREDIENTS 1 1/2-POUND LOAF</STRONG><br />1/2 cup plain low-fat yogurt 2/3 cup<br />1/4 cup milk 1/3 cup<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />1 3/4 cups bread flour 2-3/4 cups<br />1/3 cup cornmeal 1/2 cup<br />2 teaspoons sugar 1 tablespoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Soft Pretzels ConventionalClassic Breads<pre>4 to 4-1/2 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 cup milk<br />1/2 cup water<br />2 tablespoons vegetable oil<br />2 eggs, lightly beaten <br />Coarse salt, grated Parmesan cheese, or <strong>Spice Islands&reg; Poppy Seed or Sesame Seed</strong></pre>
Sourdough Bread (with homemade starter) ConventionalClassic Breads<p>1-1/2 cups sourdough starter <br />3-1/2 to 5-1/4 cups bread OR all-purpose flour* (may also substitute up to 2 cups with whole wheat flour)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br />1 envelope<strong> Fleischmann&rsquo;s&reg; Active Dry</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup water <br />Cornmeal </p>
Sourdough Starter (thicker) ConventionalClassic Breads<p>3-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast<br /></strong>2 cups warm water (100&deg; to 110&deg;F)</p>
Sourdough Starter (thinner) ConventionalClassic Breads<p>2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 cups warm water (100&deg; to 110&deg;F)</p>
Sponge Method Whole Wheat Dill Bread ConventionalClassic Breads<p>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1-1/4 cups warm water (100&deg; to 110&deg;F) <br />1 tablespoon sugar<br />4 to 4-1/2 cups whole wheat flour<br />2 cups cottage cheese<br />4 tablespoons butter or margarine, melted<br />3 tablespoons honey<br />1 tablespoon&nbsp;dill seed<br />2 teaspoons dehydrated minced onion<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />2 eggs, slightly beaten</p>
State Fair Cracked Wheat Bread MachineClassic Breads<pre>1-1/3 cups water<br />2 tablespoons butter or margarine<br />1 teaspoon salt<br />1/4 cup cracked wheat<br />2-3/4 cups bread flour<br />3/4 cup whole wheat flour<br />3 tablespoons nonfat dry milk<br />2 tablespoons firmly packed brown sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>