Holiday and Specialty Breads


Recipes that make a great gift or a family treat!

RecipeTypeCategoryIngredients
100% Whole Wheat Breadsticks ConventionalHoliday and Specialty Breads<p>2-1/2 to 3 cups whole wheat flour<br />2 tablespoons vital wheat gluten<br />1/3 cup nonfat dry milk<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt<br />1 cup water<br />2 tablespoons honey<br />2 tablespoons <strong>Mazola&reg; Corn Oil<br /></strong>1 egg&nbsp;<br />&nbsp;<br /><strong>Egg Wash:<br /></strong>1 egg white<br />1 tablespoon water</p>
Almond Amaretto Loaf ConventionalHoliday and Specialty Breads<pre>4 to 4-1/4 cups all-purpose flour<br />1/4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />1 cup milk<br />2 tablespoons butter or margarine<br />1/4 cup amaretto liqueur<br />1 teaspoon lemon juice<br />1 large egg<br />1/2 cup chopped almonds, toasted<BR><br /><BR><EM><STRONG>Amaretto Glaze</STRONG> (recipe follows)</EM><br />1/4 cup sliced almonds, toasted</pre>
Almond Amaretto Loaf MachineHoliday and Specialty Breads<pre>1 cup milk&nbsp;<br />1 large egg&nbsp;<br />2 tablespoons butter or margarine&nbsp;<br />1/4 cup amaretto liqueur&nbsp;<br />1 teaspoon lemon juice&nbsp;<br />3/4 teaspoon salt&nbsp;<br />3 cups bread flour&nbsp;<br />1/2 cup chopped almonds, toasted&nbsp;<br />1/4 cup sugar&nbsp;<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />&nbsp;<br /><strong></strong><br /><em><strong>Amaretto Glaze</strong> (recipe follows)</em>&nbsp;<br />1/4 cup sliced almonds, toasted</pre>
Amazin Plum 'N Nut Stottie Cakes ConventionalHoliday and Specialty Breads1 cup old fashioned oats<br />1/2 cup honey<br />1/4 cup butter OR margarine<br />1 tablespoon salt<br />1-1/2 cups water<br />1 cup <strong>Musselman&rsquo;s&reg; Natural or Original Apple Sauce<br /></strong>5-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons pumpkin pie spice<br />2 eggs<br />1 to 1-1/2 cups (about 5 ounces) <strong>Sunsweet&reg; Plum Amazins&trade; <br /></strong>1 cup chopped walnuts, toasted (optional)
Appetizer Braid ConventionalHoliday and Specialty Breads<pre><B><I><br />Dough</B></I><br />1-1 / 2 to 2 cups all-purpose flour<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons herb seasoning<br />3 / 4 teaspoon salt<br />2 / 3 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive oil<br /><B><I><br />Filling</B></I><br />1 jar (6-ounces) marinated artichoke hearts, well drained and chopped<br />1 / 3 cup sliced ripe olives, drained<br />1 / 3 cup drained and chopped roasted red peppers or sun-dried <br />tomatoes (packed in oil)<br />1 cup (4-ounces) shredded provolone cheese<br /><B><I><br />Egg Glaze</B></I><br />1 egg white<br />1 tablespoon water</pre>
Apple Cider Cranberry Bread ConventionalHoliday and Specialty BreadsDough:<br />2 envelopes <strong>Fleischmann&#39;s&reg;&nbsp;Active Dry&nbsp;Yeast<br /></strong>1 cup warm water (100&deg; to 110&deg;F)<br />1/2 cup sugar, divided<br />2 eggs<br />1 cup apple cider<br />1 tablespoon salt<br />1 tablespoon fresh lemon juice<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>6 to 6-1/4 cups King Arthur&reg; Unbleached Bread Flour, divided<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong>&nbsp;<br />&nbsp;<br />Filling:<br />1/2 cup unsalted butter, softened<br />1/2 cup powdered sugar<br />1/2 teaspoon freshly grated lemon peel<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract<br /></strong>1-2/3 cups peeled, chopped Jonathan apples<br />3/4 cup sweetened dried cranberries, chopped<br />3/4 cup toasted pecans, chopped&nbsp;<br />&nbsp;<br />Glaze:<br />2 cups powdered sugar<br />1/2 teaspoon freshly grated lemon peel<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup apple cider&nbsp;<br />&nbsp;<br />Garnish:<br />1/4 cup sweetened dried cranberries<br />1/4 cup toasted pecans, chopped
Apple Pie Thanksgiving Braid ConventionalHoliday and Specialty Breads<p><strong>Apple Pie Filling:<br /></strong>1/3 cup sugar<br />1 tablespoon <strong>Argo&reg; Corn Starch<br /></strong>1/2 teaspoon<strong> Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>3 cups peeled, chopped cooking apples<br />1 tablespoon lemon juice<br /><strong><br />Crumb Topping:</strong><br />1/2 cup all-purpose flour<br />1/2 cup brown sugar<br />1/4 cup butter OR margarine<br />1/4 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract&nbsp;<br />&nbsp;<br />Dough:<br /></strong>4 to 4-1/2 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/4 cup butter OR margarine<br />2 eggs&nbsp;<br />&nbsp;<br /><strong>Egg Glaze:<br /></strong>1 egg white, beaten<br />1 tablespoon water&nbsp;<br />&nbsp;<br /><strong>Icing:<br /></strong>1 cup powdered sugar<br />1 to 2 tablespoons milk<br />1 tablespoon butter, softened<br />1/4 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></p>
Apple-Cheese Cornucopia Rolls ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />4 to 4-1 / 2 cups all-purpose flour<br />1 / 2 cup firmly packed brown sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 teaspoon ground nutmeg<br />3 / 4 cup milk<br />1 / 4 cup water<br />1 / 4 cup butter or margarine<br />1 large egg<br /><B><I><br />Apple-Cheese Filling</B></I><br />1 (8-ounce) package cream cheese, softened<br />1 / 4 cup sugar<br />1-1 / 2 teaspoons ground cinnamon<br />1 / 4 cup chopped pecans<br />1 / 4 cup raisins<br />1 medium apple, peeled, cored and finely diced<br /><B><I><br />Egg Glaze</B></I><br />1 egg white<br />1 tablespoon water<br />1 tablespoon sugar</pre>
Apricot Almond Coffee Cake ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />2-3 / 4 to 3-1 / 4 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 4 teaspoon ground mace or nutmeg (optional)<br />1 / 2 cup milk<br />1 / 4 cup water<br />3 tablespoons butter or margarine<br />1 large egg<br /><br />1 / 2 cup apricot jam or preserves<br />3 / 4 cup chopped dried apricots or golden raisins<br />1/3 cup slivered almonds, toasted<br /><B><I><br />Vanilla Glaze </B></I><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk<br />1 / 2 teaspoon vanilla extract</pre>
Apricot Kolache ConventionalHoliday and Specialty Breads<pre>4-1/2 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1/2 cup water<br />1 cup (8-ounce) sour cream<br />1/2 cup butter or margarine<br />2 large eggs<BR><br /><EM><STRONG>Apricot Filling</STRONG> (recipe follows)</EM></pre>
Artisan French Baguettes ConventionalHoliday and Specialty BreadsPoolish :<br />1 cup bread flour<br />1&frasl;2 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 cup lukewarm water (90&deg; to 100&deg;F) <p>Dough:<br />1/2 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/4 cup lukewarm water (90&deg; to 100&deg;F)<br />Poolish<br />3-1/4 cups bread flour <br />1-1&frasl;2 teaspoons salt</p>
Artisan Semolina Bread ConventionalHoliday and Specialty BreadsPoolish:<br />1 cup bread flour<br />1&frasl;2 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 cup lukewarm water (90&deg; to 100&deg;F) <p>Dough:<br />1&frasl;2 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 cup lukewarm water (90&deg; to 100&deg;F)<br />Poolish<br />2 tablespoons olive oil<br />1-1&frasl;2 teaspoons salt<br />2 cups semolina flour<br />3/4 cup bread flour<br />1/4 cup <strong>Spice Islands&reg; Sesame Seed</strong>, optional for topping</p>
Artisan Sourdough Bread ConventionalHoliday and Specialty BreadsPoolish:<br />1/2 cup Sourdough Starter for Artisan Breads (recipe follows below)<br />1-1/4 cups bread flour<br />1 cup lukewarm water (90&deg; to 100&deg;F) <p>Dough:<br />3/4 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 cup lukewarm water (90&deg; to 100&deg;F) <br />Poolish <br />2-1/2 to 3 cups bread flour<br />1-1/2 teaspoons salt</p>
Asiago Bacon Breakfast Bread ConventionalHoliday and Specialty Breads<p>1/3 cup milk<br />1/3 cup water<br />2 tablespoons butter OR margarine<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 eggs<br />1-3/4 cups all-purpose flour<br />1 tablespoon sugar<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1-1/4 cups (5 ounces) shredded cheddar cheese<br />1/2 cup grated Asiago cheese<br />10 to 12 strips cooked bacon, crumbled (about 1 cup)<br />1 tablespoon <strong>Spice Islands&reg; Chives</strong></p>
Baba Au Rhum Holiday Bread ConventionalHoliday and Specialty Breads<pre>1/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm milk (100&deg; to 110&deg;F)<br />1/4 cup sugar<br />1/4 cup butter OR margarine, softened<br />2 cups all-purpose flour<br />3 eggs<br />1 cup mixed candied fruits<br /><br /><strong>Rum Syrup:</strong><br />1/2 cup sugar<br />1/3 cup water<br />1/4 cup spiced rum</pre>
Bacon and Caramelized Onion Loaf ConventionalHoliday and Specialty Breads1 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons extra virgin olive oil<br />2-1/4 to 2-3/4 cups all-purpose flour<br />12 ounces bacon (about 10 to 11 slices)<br />1 large onion, thinly sliced<br />1/4 cup Port wine<br />1 cup shredded smoked cheddar cheese
Bacon, Herb & Cheese Snack Bread ConventionalHoliday and Specialty Breads<p>4-1/2 cups King Arthur<strong>&reg;</strong> Unbleached All-Purpose Flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2&nbsp;teaspoons <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1-1/2 teaspoons salt<br />2&nbsp;cloves garlic, minced<br />1-1/4 cups water <br />1/4 cup olive oil<br />2 eggs<br />8 ounces (2 cups) shredded cheese blend (cheddar jack, cheddar mozzarella, etc...), divided<br />10&nbsp;slices cooked bacon, coarsely chopped</p>
Baked Paczki (Doughnuts) ConventionalHoliday and Specialty Breads<div><strong>Dough:</strong></div><div>3-1/2 to 4 cups all-purpose flour</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>1/2 teaspoon salt</div><div>1 cup milk</div><div>1/4 cup butter OR margarine</div><div>2 tablespoons <strong>Karo&reg; Light Corn Syrup</strong></div><div>1 tablespoon rum OR <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>2 egg yolks</div><div>1 egg</div><div><br /><strong>Glaze:</strong></div><div>1/4 cup<strong> Karo&reg; Light Corn Syrup</strong></div><div>1/4 cup butter OR margarine, melted</div><div><br /><strong>Toppings/Fillings:</strong></div><div>Sugar, powdered sugar, fruit jelly, preserves, chocolate chips chocolate sauce, caramel sauce</div><div>&nbsp;</div>
Bella Noche Spaghetti Bread ConventionalHoliday and Specialty Breads<strong> Dough:</strong><br />1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 tablespoon sugar<br />2 eggs<br />1 cup spaghetti sauce<br />1/4 cup olive oil<br />2 tablespoons tomato paste<br />2 teaspoons <strong>Spice Islands&reg; Garlic Salt</strong><br />2 teaspoons <strong>Spice Islands&reg; Italian Herb Seasoning</strong><br />8 ounces ground beef, browned and well-drained<br />5-1/2 to 6 cups bread flour <p><strong>Garlic Butter:</strong><br />1/4 cup butter, melted<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Salt</strong></p>
Berry Fluffins ConventionalHoliday and Specialty Breads<div>2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>3/4 teaspoon salt</div><div>1 cup milk</div><div>6 tablespoons butter OR margarine</div><div>1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1/2 cup fresh raspberries OR dried cranberries</div><div>1/2 cup fresh OR dried blueberries</div><div>1/2 cup white chocolate chips</div><div><br /></div><div>Streusel Topping:</div><div>1/4 cup all-purpose flour</div><div>1/4 cup sugar</div><div>3 tablespoons butter OR margarine</div>
Bierrocks - Beef and Cabbage ConventionalHoliday and Specialty Breads<pre>3 to 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 water<br />1/2 cup milk<br />2 tablespoons olive oil<br />1 large egg<br />9 slices American cheese<BR><br /><EM><STRONG>Beef and Cabbage Filling</STRONG> (recipe follows)</EM><br />1 egg, beaten</pre>
Bolillo Rolls ConventionalHoliday and Specialty Breads<p> 3-1/2 to 4-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1-1/2 cups water<br />1 tablespoon honey<br />1 tablespoon butter&nbsp;</p><p><strong>Glaze:<br /></strong>1/2 cup cold water<br />1 teaspoon <strong>Argo&reg; Corn Starch</strong></p>
Bread Bowls ConventionalHoliday and Specialty Breads<p>3 cups bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 teaspoon salt<br />1 tablespoon sugar<br />3/4 cup + 1 tablespoon water<br />1/2 cup milk<br />1 tablespoon butter OR margarine</p>
Brioche ConventionalHoliday and Specialty Breads<p><strong><em>Brioche:<br /></em></strong>3 tablespoons lukewarm water (90&deg;F)<br />1 envelope <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast<br /></strong>1/3 cup all-purpose flour<br />1-1/2 teaspoons sea salt<br />2 tablespoons granulated sugar<br />2-1/2 cups bread flour<br />4 large whole eggs, warmed to room temperature <br />1-1/4 cups (2-1/2 sticks) unsalted butter, warmed to room temperature<br />&nbsp;<br /><strong><em>Egg Wash:</em></strong><br />1 large whole egg, warmed to room temperature<br />Dash of heavy whipping cream<br />1/2&nbsp;teaspoon sea salt</p>
Candy Cane Holiday Bread ConventionalHoliday and Specialty Breads<pre>6-1 / 2 to 7 cups all-purpose flour<br />1 / 2 cup sugar<br />2 teaspoons <strong>Argo&reg; Baking Powder</strong><br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />1-1 / 4 cups buttermilk<br />3 / 4 cup sour cream<br />1 / 2 cup water<br />1 / 2 cup butter or margarine<br />2 large eggs<br />1-1 / 2 cups drained and chopped maraschino cherries<br /><STRONG><EM>Powdered Sugar Glaze</EM></STRONG> (recipe follows)<br />Maraschino cherries, halved (optional)</pre>
Caramelized Onion Garlic Bread ConventionalHoliday and Specialty Breads<pre><strong>Onion Garlic Filling:</strong><br />1 tablespoon butter OR margarine<br />1 sweet onion, thinly sliced<br />2 cloves crushed garlic<br /><strong>Bread:</strong><br />1 cup whole wheat flour<br />1 cup all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 tablespoons sugar<br />1 tablespoon ground flax seed<br />1 teaspoon salt<br />1/2 cup + 1 tablespoon very warm water (120&deg; to 130&deg;F)<br />3 tablespoons butter OR margarine, softened<br />1 egg <br /> <br /><strong>Sour Cream Filling:</strong><br />1/2 cup sour cream<br />1 egg<br />1/2 teaspoon salt<br />1/8 teaspoon <strong>Spice Islands&reg; Ground White Pepper </strong><br /><br /><strong>Cheese Topper:</strong><br />1/4 cup shredded parmesan cheese<br />1/4 cup shredded mozzarella cheese</pre>
Carrot Cake Pancakes ConventionalHoliday and Specialty Breads<div>1 cup all-purpose flour</div><div>3/4 cup whole wheat flour</div><div>1/2 cup multigrain hot cereal</div><div>3 tablespoons brown sugar</div><div>1 envelope<strong> Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 teaspoon salt</div><div>1/2 teaspoon<strong> Spice Islands&reg; Ground Cinnamon</strong></div><div>2-1/4 cups very warm milk (120&deg; to 130&deg;F)</div><div>1/4 cup <strong>Mazola&reg; Corn Oil</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1/2 cup shredded carrots</div><div>1/2 cup raisins</div><div>1/2 cup chopped walnuts</div>
Challah MachineHoliday and Specialty Breads<pre><STRONG>1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE</STRONG> <br />1/2 cup water 3/4 cup<br />1 large egg 1<br />2 tablespoons margarine, cut up 3 tablespoons<br />1 teaspoon salt 1-1/4 teaspoons<br />2 cups bread flour 3 cups<br />4 teaspoons sugar 2 tablespoons<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons<br />1 yolk of large egg 1<br />1 tablespoon water 1 tablespoon</pre>
Charred Lime Ginger Sweet Rolls ConventionalHoliday and Specialty Breads<p>3 tablespoons warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 teaspoon sugar<br />1 large lime OR 2 medium limes<br />4 to 4-1/2 cups King Arthur&reg; Unbleached White Whole Wheat Flour, divided<br />1-1/2 tablespoons vital wheat gluten (optional)<br />1-1/2 teaspoons salt<br />1 tablespoon finely chopped <strong>Spice Islands&reg; Crystallized Ginger<br /></strong>3/4 cup warm 2% milk (100&deg; to 110&deg;F)<br />1-1/2 teaspoons <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract<br /></strong>1/2 cup sugar<br />3 eggs, beaten, room temperature<br />6 tablespoons unsalted butter<br /><strong><br />Egg Wash:<br /></strong>1 egg, beaten with 2 teaspoons water</p>
Cheery Cherry Holiday Bread ConventionalHoliday and Specialty Breads<pre>1 / 4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />1 / 2 cup warm skim milk (100&deg; to 110&deg;F)<br />1 / 2 cup sugar<br />1 / 4 cup butter or margarine, softened<br />1 / 2 teaspoon salt<br />3-1 / 2 cups all-purpose flour<br />1 large egg<br />1 teaspoon vanilla extract<br />3 / 4 cup cherry preserves<br />1 / 4 cup sliced almonds<br />Green maraschino cherries, quartered<br /><STRONG><EM>Egg wash</EM></STRONG> (recipe follows)<br /><STRONG><EM>Almond Glaze</EM></STRONG> (recipe follows)</pre>
Cheese Fatayer ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>1-1/2 cup bread flour or all-purpose flour<br />1/2 teaspoon salt<br />1/2 teaspoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 cup water<br />3 tablespoons <strong>Mazola&reg; Corn Oil&nbsp;<br />&nbsp;<br />Filling:<br /></strong>1 cup crumbled feta cheese<br />1/4 cup chopped fresh parsley<br />1 egg<br />2 teaspoons dried mint<br />1/8 teaspoon black pepper<br />Dash cinnamon, nutmeg, ground allspice and ground cardamom to taste <br /><strong>Mazola&reg; Pure Cooking Spray<br /></strong>Additional <strong>Mazola&reg; Oil</strong> to brush on dough</p>
Cheesy Pumpkins ConventionalHoliday and Specialty Breads<pre>5 to 5-1/2 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 />1/3 cup cheese powder from package of macaroni and cheese<br />1-1/2 cups milk<br />1 (8-ounce) jar processed cheese sauce<br />1 large egg<br />1 egg white<br />1 tablespoon poppy seeds</pre>
Chicken Parmesan Loaf ConventionalHoliday and Specialty Breads<pre><B><I>Dough<br /></B></I>3-1 / 2 to 4 cups all-purpose flour<br />1 / 4 cup grated Parmesan cheese<br />2 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 tablespoon sugar<br />1 teaspoon salt<br />1-1 / 4 cups water<br />2 tablespoons butter or margarine<br />1 large egg<br /><B><I><br />Chicken Parmesan Filling</B></I><br />3 / 4 cup prepared spaghetti sauce<br />1 / 2 cup chopped green pepper<br />1 / 4 teaspoon Italian seasoning<br />1 / 4 teaspoon garlic powder<br />1-1 / 4 cups shredded cooked chicken<br />1 / 2 cup shredded mozzarella cheese<br />1 / 4 cup grated Parmesan cheese<br /><B><I><br />Egg Glaze</B></I><br />1 egg<br />Grated Parmesan cheese (optional)</pre>
Chicken Parmesan Pockets ConventionalHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />2 envelopes<strong> Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 cup warm water (100&deg; to 110&deg;F)<br />1/4 cup grated Parmesan cheese<br />1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons butter OR margarine, softened<br />1 large egg<br />3 to 3-1/2 cups all-purpose flour<br /><strong><em>Chicken Filling</em></strong><br />1 cup prepared spaghetti sauce<br />3/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2-1/4 cups shredded cooked chicken<br />1 cup chopped green pepper<br />1/2 cup grated Parmesan cheese<br />1-1/2 cups shredded Mozzarella cheese<br /><strong><em>Egg Glaze</em></strong><br />1 egg white, lightly beaten<br />2 teaspoons water</pre>
Chicken Wing Ring ConventionalHoliday and Specialty 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 cup milk<br />1/ 2 cup water<br />1/4 cup finely chopped onion sauteed in<br />1/4 cup butter or margarine<br />1 egg, large<br /><EM><STRONG>Chicken Filling</STRONG></EM> (recipe follows)</pre>
Chili Cheddar Bread ConventionalHoliday and Specialty Breads<p>2-3/4 to 3-1/4 cups all-purpose flour, divided<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1/4 cup <strong>Mazola&reg; Corn Oil </strong><strong><br /></strong>1 cup shredded Cheddar cheese<br />1 can (4 ounces) chopped green chilies, well-drained<br />Cornmeal</p>
Chili Cheese Ring ConventionalHoliday and Specialty Breads1/2 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 tablespoons sugar<br />1/4 cup butter OR margarine, softened<br />1 egg<br />1 can (10 ounces) tomatoes with green chilies<br />3-1/2 to 4 cups bread flour<br />1/2 teaspoon salt<br />1-1/2 cups (6 ounces) shredded sharp cheddar cheese<br />1-1/2 cups (6 ounces) shredded pepper Jack cheese
Chocolate Bunny Bread MachineHoliday and Specialty Breads<pre><B><EM>Dough</EM></B><br />2/3 cup milk<br />1 large egg<br />2 tablespoons butter or margarine, cut up<br />2 teaspoons <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong> <br />1/2 teaspoon salt<br />2-1/4 cups bread flour<br />1/3 cup sugar<br />3 tablespoons unsweetened cocoa powder<br />1 tablespoon <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />1/4 cup milk chocolate or peanut butter morsels<br /><B><EM>Decorations</EM> (optional)</B><br />Jelly beans<br />Decorating icing<br />Carrot</pre>
Chocolate Chip Bunny Bread ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>3-1/2 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />3/4 teaspoon salt<br />1-1/4 cups milk<br />2 tablespoons butter OR margarine<br />1 egg<br />2 teaspoons <strong>Spice Islands&reg; 100% Pure Vanilla Extract<br /></strong>2/3 cup mini chocolate chips&nbsp;<br />&nbsp;<br /><strong>Decorations:<br /></strong>Jelly beans or other small colored candies<br />Decorating icing</p>
Chocolate Chip Pancakes ConventionalHoliday and Specialty Breads<div>2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>3 tablespoons sugar</div><div>1 teaspoon salt</div><div>2 cups very warm milk (120&deg; to 130&deg;F)</div><div>1/4 cup <strong>Mazola&reg; Corn Oil</strong></div><div>1 egg</div><div>1 teaspoon<strong> Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1/2 cup semi-sweet chocolate chips</div>
Christmas Bows MachineHoliday and Specialty Breads<pre><strong><em>Dough</em></strong> &nbsp;<br />1/2 cup (1 stick) butter or margarine, cut up&nbsp;<br />1/2 cup sour cream&nbsp;<br />1 large egg&nbsp;<br />1 tablespoon water&nbsp;<br />2-1/4 cups all-purpose flour&nbsp;<br />2-1/4 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;<br />Granulated sugar&nbsp;<br />Powdered sugar&nbsp;<br /><strong><em>Fruit Filling</em></strong> &nbsp;<br />1/3 cup cherry or raspberry preserves&nbsp;<br />1/4 cup dry bread crumbs&nbsp;<br />1/4 cup granulated sugar&nbsp;<br />2 tablespoons butter or margarine, softened &nbsp;<br />1/2 teaspoon pure almond extract</pre>
Christmas Kuchen ConventionalHoliday and Specialty Breads<pre>1/4 cup warm water (100&deg; to 110&deg;F) <br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/4 cup warm milk (100&deg; to 110&deg;F)<br />1/2 cup butter or margarine, softened<br />2 tablespoons sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Cardamom</strong> <br />1/2 teaspoon salt<br />3 to 3-1/2 cups all-purpose flour<br />2 <EM>eggs<br /><STRONG>Almond Filling</STRONG></EM> (recipe follows)<br />1/2 cup chopped candied cherries<br /><EM><STRONG>Almond Icing</STRONG>,</EM> optional (recipe follows)</pre>
Christmas Tree Bread ConventionalHoliday and Specialty Breads<pre><EM><STRONG>Dough</STRONG></EM><br />4-1 / 4 cups all-purpose flour<br />1 / 2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />3 / 4 cup milk<br />1 / 2 cup water<br />1 / 2 cup butter or margarine<br />1 large egg<br /><EM><STRONG>Cinnamon Filling </STRONG></EM><br />2 tablespoons butter or margarine, melted<br />1 / 2 cup firmly packed brown sugar<br />1 teaspoon ground cinnamon<br /><EM><STRONG>Powdered Sugar Glaze </STRONG></EM><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk<br /><br />Maraschino cherries, optional</pre>
Ciabatta Bread ConventionalHoliday and Specialty Breads<p>4 cups bread flour<br />1/2 teaspoon salt<br />1-1/2 teaspoons sugar<br />1/4 cup warm water (100 to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast <br /></strong>1-3/4 cups room temperature water<br />1-1/2 tablespoons olive oil</p>
Cinnamon Anniversary Hearts ConventionalHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />4-1 / 2 to 5 cups all-purpose flour<br />1 / 2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 teaspoon salt<br />1 / 2 cup water<br />1 / 2 cup milk<br />1 / 2 cup butter or margarine<br />2 large eggs<br /><br /><strong><em>Cinnamon Filling</em></strong><br />1 / 4 cup butter or margarine, melted<br />3 / 4 cup sugar<br />1-1 / 2 tablespoons ground cinnamon<br />1 cup finely chopped dates or raisins<br /><br /><strong><em>Powdered Sugar Glaze</em></strong><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk<br />1 / 2 teaspoon vanilla extract</pre>
Cinnamon Pecan Cream Cheese Braid ConventionalHoliday and Specialty Breads<p>1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/4 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon honey<br />3/4 cup warm milk&nbsp; (100&deg; to 110&deg;F)<br />1 teaspoon salt<br />2 eggs<br />1/2 cup butter OR margarine, melted and cooled<br />1/3 cup honey<br />4 to 4-1/2 cups all-purpose flour<br />2 tablespoon butter, melted&nbsp;<br />&nbsp;<br />Filling:<br />1 package (8 ounces) cream cheese, softened<br />1/4 cup brown sugar<br />2 tablespoons caramel topping<br />1 teaspoon pumpkin pie spice<br />1/2 cup finely chopped pecans&nbsp;<br />&nbsp;<br />Glaze:<br />1 cup sifted powdered sugar<br />1/2 teaspoon vanilla extract<br />2 to 3 tablespoons milk</p></p>
Classic Kolaches ConventionalHoliday and Specialty Breads4-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 cup sugar<br />1-1/2 teaspoons salt<br />1/2 cup water<br />1 cup (8 ounces) sour cream<br />1/2 cup butter OR margarine<br />2 eggs<br />1 can (12 ounces) pastry filling - raspberry, apricot, poppy seed, prune, etc.
Classic Stollen ConventionalHoliday and Specialty Breads<pre>5 to 5-1/2 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons grated lemon peel<br />1-1/2 teaspoons <strong>Spice Islands&reg; Ground Cardamom</strong> or <br />3/4 teaspoon Ground Mace or Ground Nutmeg<br />1/2 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/2 cup butter or margarine, cut into pieces<br />2 eggs<br />3/4 cup golden or dark raisins <br />1/2 cup finely chopped candied orange peel<br />1/2 cup blanched slivered almonds, toasted<br />1 egg white<br />16 candied cherry halves, optional <br />Powdered sugar</pre>
Conchas - Mexican Sweet Bread ConventionalHoliday and Specialty Breads3-1/2 to 4 cups all-purpose flour<br />1/2 cup <strong>Argo&reg; Corn Starch<br /></strong>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/2 cup sugar<br />1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/8 teaspoon <strong>Spice Islands&reg; Ground Allspice<br /></strong>1/2 cup evaporated milk<br />1/2 cup water<br />1/3 cup butter<br />1 egg&nbsp;<br />&nbsp;<br /><strong>Topping:<br /></strong>2/3 cup sugar<br />1/2 cup butter<br />1 cup all-purpose flour<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong>
Cornucopia of Breads ConventionalHoliday and Specialty Breads<p>2 cups whole wheat flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1-1/4 teaspoons salt<br />1-2/3 cups water<br />1/3 cup honey<br />1/3 cup butter OR margarine<br />2-1/2 to 3 cups all-purpose flour<br />Aluminum foil (disposable) 12-inch pizza pan&nbsp;<br />2 tablespoons water<br />Favorite fresh baked rolls</p>
Cranberry Kolache ConventionalHoliday and Specialty Breads<pre>4-1/2 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 />3/4 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />1 egg<br />Apple-Cranberry Filling (recipe follows)<br />Orange Glaze (recipe follows)</pre>
Cranberry Orange Coffee Cake ConventionalHoliday and Specialty Breads<pre>6 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />2 teaspoons orange peel<br />1 cup milk<br />1/2 cup water<br />1/2 cup sour cream<br />1/2 cup butter OR margarine<br />2 eggs<br />1 container (12 ounces) cranberry orange relish<br />1/2 cup chopped pecans, toasted<br /><br /><strong>Orange Glaze:</strong> <br />1 cup powdered sugar<br />2 tablespoons orange juice</pre>
Cranberry Orange Holiday Wreath ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />4-1 / 2 cups all-purpose flour<br />1 / 2 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 teaspoon grated orange peel<br />1 cup milk<br />1 / 4 cup water<br />1 / 2 cup butter or margarine<br />1 large egg<br />1 egg white, beaten with 1 tablespoon water<br /><B><I><br />Cranberry Orange Filling</B></I><br />1 cup cranberries<br />2 tablespoons fresh orange juice<br />3 / 4 cup brown sugar, firmly packed<br />1 cup chopped pecans<br /><B><I><br />Orange Glaze</B></I><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons fresh orange juice</pre>
Cranberry Pecan Wreath MachineHoliday and Specialty Breads<pre>1/2 cup milk<br />1 large egg<br />1/4 cup butter or margarine, cut up<br />1/2 teaspoon salt<br />2-1/2 cups bread flour<br />1/4 cup sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><br /><br /><em><strong>Cranberry-Pecan Filling</strong> (recipe follows)<br /><strong>Orange Glaze</strong> (recipe follows)</em></pre>
Cranberry Pecan Wreath ConventionalHoliday and Specialty Breads<pre><strong>Filling:</strong>&nbsp;<br />1-1/2 cups fresh OR frozen cranberries, finely chopped&nbsp;<br />1 cup firmly packed brown sugar<br />1/3 cup butter OR margarine&nbsp;<br />3/4 cup chopped pecans, toasted&nbsp;<br />&nbsp;<br />&nbsp;<br /><strong>Dough:</strong>&nbsp;<br />3-1/2 to 4 cups all-purpose flour&nbsp;<br />1/3 cup granulated sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />3/4 teaspoon salt&nbsp;<br />1/2 cup milk&nbsp;<br />1/3 cup butter OR margarine&nbsp;<br />1/4 cup water&nbsp;<br />2 large eggs&nbsp;<br />&nbsp;<br /><strong>Glaze:</strong>&nbsp;<br />1-1/4 cups sifted powdered sugar<br />2 tablespoons butter OR margarine, softened&nbsp;<br />1 to 2 tablespoons milk<br />2 teaspoons freshly grated orange peel</pre>
Cranberry Wreaths ConventionalHoliday and Specialty Breads<pre>3-1/2 to 4 cups all-purpose flour<br />1/4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup evaporated milk<br />1/4 cup butter or margarine <br />1/4 cup water<br />2 eggs<br /><STRONG><EM>Cranberry Filling</EM></STRONG> (recipe follows)<br /><STRONG><EM>Powdered Sugar Icing</EM></STRONG>, optional (recipe follows)</pre>
Cranberry-Pecan Bread MachineHoliday and Specialty Breads<pre>1-1/4 cups + 2 tablespoons water<br />2 tablespoons butter or margarine<br />2 teaspoons salt<br />4 cups bread flour<br />1 (3.5-ounce) package sweetened dried cranberries<br />3/4 cup chopped pecans, toasted<br />2 tablespoons non-fat dry milk<br />1/4 cup sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>
Cream Cheese Danish Heart ConventionalHoliday and Specialty Breads<pre>2 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 / 2 teaspoon salt<br />1 / 4 cup water<br />1 / 2 cup sour cream<br />1 / 4 cup butter or margarine<br />1 large egg</pre>
Cruciform Buns MachineHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />1 / 2 cup water<br />1 / 3 cup milk<br />1 / 4 cup butter or margarine<br />1 large egg<br />1 teaspoon salt<br />2-1 / 3 cups bread flour<br />2 tablespoons sugar<br />1 / 2 teaspoon freshly grated lemon peel<br />1 / 8 teaspoon ground nutmeg<br />1-1 / 2 teaspoons <B>Fleischmann&#39;s&reg; Bread Machine Yeast</B><<br />1 / 3 cup dried currants or raisins<br />3 tablespoons finely chopped dried or candied pineapple<br />1 egg white, lightly beaten<br /><B><I><br />Powdered Sugar Glaze</B></I><br />1 / 2 cup powdered sugar, sifted<br />1 to 2 teaspoons milk<br />1 / 4 teaspoon vanilla extract</pre>
Czechoslovakian Hoska ConventionalHoliday and Specialty Breads<pre>6 to 6-1 / 2 cups all-purpose flour<br />1 / 2 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1-1 / 2 teaspoons salt<br />1 teaspoon grated lemon peel<br />1 / 2 teaspoon ground mace or nutmeg<br />1 cup milk<br />1 / 2 cup water<br />1 / 4 cup butter or margarine<br />2 large eggs<br />1 cup raisins<br />1 / 2 cup chopped almonds<br />1 egg white, lightly beaten<BR><B><I><br />Powdered Sugar Glaze</B></I><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</pre>
Date Pancetta and Camembert Flat Breads ConventionalHoliday and Specialty Breads1 to 1-1/2 cups all-purpose flour <br />3/4 cup cake flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast&nbsp;<br /></strong>2 teaspoons sugar <br />1 teaspoon salt <br />3/4 cup very warm water (120&deg; to 130&deg;F)* <br />Cornmeal <p><strong>Toppings: <br /></strong>3 ounces pancetta OR thick sliced bacon, cut-up <br />1 cup thinly sliced shallots <br />1 cup snipped, pitted dates <br />4 ounces Camembert cheese, cut in very thin wedges <br />1/2 cup sliced almonds </p>
Delectable Chocolate Wreath MachineHoliday and Specialty Breads<pre>1/2 cup milk<br />1/4 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)<br />3 tablespoons butter or margarine, cut up<br />1 large egg<br />1/3 cup sugar<br />1/4 cup unsweetened cocoa powder<br />3/4 teaspoon salt<br />2-1/2 cups bread or all-purpose flour<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><STRONG><EM>White Chocolate, Raspberry and Pecan Filling</EM></STRONG> (recipe follows)<br /><STRONG><EM>Frosting </EM></STRONG>(recipe follows)</pre>
Dill Batter Bread ConventionalHoliday and Specialty Breads<p>1 envelope <strong>Fleischmann&#39;s&reg;&nbsp;RapidRise Yeast<br /></strong>1/4 cup flour<br />1/4 teaspoon baking soda<br />2 tablespoons sugar<br />1 teaspoon salt<br />1-1/2 tablespoons <strong>Spice Islands&reg; Dill Weed</strong> OR 3 to 4 tablespoons fresh dill weed<br />1 teaspoon <strong>Spice Islands&reg; Onion Powder<br /></strong>1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 tablespoons butter OR margarine<br />1/4 cup hot water (120&deg; to 130&deg;F)<br />1 cup cottage cheese<br />1 egg, lightly beaten<br />2 cups flour</p>
Dinner Roll Holiday Wreath ConventionalHoliday and Specialty Breads<pre>5-1 / 2 to 6 cups all-purpose flour&nbsp;<br />2 / 3 cup sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1-1 / 2 teaspoons salt&nbsp;<br />1 cup water&nbsp;<br />1 / 3 cup milk&nbsp;<br />1 / 2 cup butter or margarine&nbsp;<br />3 large eggs&nbsp;<br />Sesame or poppy seeds, optional</pre>
Diploma Rolls ConventionalHoliday and Specialty Breads<pre>4 – 1 / 2 to 5 cups all-purpose flour<br />1 / 4 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons salt<br />3 / 4 cup milk<br />1 / 2 cup water<br />3 tablespoons butter or margarine<br />2 large eggs<br />1 egg, slightly beaten<br />1 tablespoon butter or margarine, melted</pre>
Dragon's Breath Garlic Bread ConventionalHoliday and Specialty Breads<pre><strong>Filling:</strong><br />2 bulbs garlic<br />2 teaspoons +1 tablespoon olive oil, divided<br />3 tablespoons butter, softened<br />2 medium shallots, chopped<br />1-1/2 cups (6 ounces) shredded Asiago cheese<br /> <br /><strong>Dough:</strong><br />3-3/4 to 4-1/4 cups bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1/2 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 cup shredded parmesan cheese<br />1-1/4 cups milk <br />3/4 cup water <br />1 tablespoon butter&nbsp;<br />&nbsp;<br /><strong>Finish:</strong><br />1 tablespoon butter, melted<br />1/4 cup shredded parmesan cheese, optional</pre>
Easter Chicks ConventionalHoliday and Specialty Breads<p>Dough:<br />5 to 5-1/2 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon freshly grated lemon peel<br />1 teaspoon salt<br />3/4 cup evaporated milk<br />1/2 cup water<br />1/3 cup butter&nbsp;OR margarine<br />2 large eggs&nbsp;<br />&nbsp;<br />Powdered Sugar Glaze:<br />1-1/4 cups powdered sugar, sifted<br />2 to 3 tablespoons milk<br />2 to 3 drops yellow or red food color<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract <br /></strong><br />Raisins</p>
Easter Egg Nest MachineHoliday and Specialty Breads<p>3/4 cup water<br />1/3 cup milk<br />1/4 cup butter OR margarine<br />1 large egg<br />1 teaspoon salt<br />2 teaspoons grated orange peel<br />3 cups bread flour<br />1/2 cup chopped almonds, toasted<br />1/3 cup sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast<br /></strong>6 eggs<br />1 tablespoon water<br />Food coloring&nbsp;<br />&nbsp;<br /><strong>Orange Glaze:<br /></strong>1 cup powdered sugar, sifted<br />1 to 2 tablespoons orange juice</p>
Easter Egg Nest ConventionalHoliday and Specialty Breads<p>3-1/2 to 4 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons freshly grated orange peel<br />1 teaspoon salt<br />3/4 cup water<br />1/3 cup milk<br />1/4 cup butter&nbsp;OR margarine<br />9 eggs<br />1/2 cup chopped almonds, toasted<br />1 tablespoon water<br />Food coloring&nbsp;<br />&nbsp;<br /><strong>Orange Glaze:<br /></strong>1 cup powdered sugar, sifted<br />1 to 2 tablespoons orange juice</p>
Easy Cheesy Loaf ConventionalHoliday and Specialty Breads2-1/2 cups bread flour <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar <br />1 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/2 cup water<br />1/2 cup milk<br />1/4 cup butter OR margarine<br />1 egg<br />1 tablespoon <strong>Spice Islands&reg; Sesame Seeds<br /></strong><br />Filling:<br />1/4 cup butter OR margarine, softened <br />1-1/2 teaspoons <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1 cup (4 ounces) shredded Cheddar Cheese
Easy Italian Herb Focaccia ConventionalHoliday and Specialty Breads<p>3-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong><br />1-2/3 cups water (120&deg; to 130&deg;F)<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>2 tablespoons shredded Parmesan cheese<br />1 tablespoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong> </p>
Egg Casserole Bread ConventionalHoliday and Specialty Breads<pre>6 cups all-purpose flour&nbsp;<br />3 tablespoons sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />2 teaspoons salt&nbsp;<br />2 cups water&nbsp;<br />2 tablespoons butter or margarine&nbsp;<br />3 eggs, large</pre>
Eggnog Snack Bread ConventionalHoliday and Specialty Breads<pre>3 to 3-1 / 2 cups all-purpose flour<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup water<br />1 / 2 cup eggnog<br />1 / 4 cup honey<br />1 / 4 cup butter or margarine<br />1 / 2 cup chopped almonds or pecans, toasted<br />1 cup assorted dried fruits, such as raisins, cranberries, cherries,<br />blueberries or chopped dried apricots<br />Powdered sugar (optional)</pre>
Fast Night Cakes (Fastnachtskuchen) ConventionalHoliday and Specialty Breads<pre>1-1/2 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/3 cup sugar<br />1/4 cup butter or margarine, softened<br />1 teaspoon salt<br />4 to 4-1/2 cups all-purpose flour<br />1 egg<br />Vegetable oil, for frying<br /><STRONG><EM>Powdered sugar or Cinnamon Sugar Topping</EM></STRONG> (recipe follows)</pre>
Festive Cranberry Orange Pinwheels ConventionalHoliday and Specialty Breads<pre><strong>Dough<br /></strong>3 / 4 cup sugar<br />3 / 4 cup warm water (100&deg; to 110&deg;F) <br />3 envelopes<strong> <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1 / 2 cup warm milk (100o to 110oF)<br />2 / 3 cup butter or margarine, softened<br />1 (3-ounce) package cream cheese, softened<br />1-1 / 2 teaspoons salt<br />6-1 / 2 to 7 cups all-purpose flour<br />2 large eggs</pre><pre><strong>Cranberry Orange Filling</strong><br />1-1 / 2 cups fresh cranberries<br />1 medium orange, peeled<br />2 cups sugar<br />2 teaspoons grated orange peel</pre><pre><strong>Egg Glaze</strong><br />1 egg yolk<br />1 tablespoon water</pre><pre><strong>Powdered Sugar Glaze</strong><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk<br /></pre>
Feta and Olive Tapenade Flat Breads ConventionalHoliday and Specialty Breads1 to 1-1/2 cups all-purpose flour <br />3/4 cup cake flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast <br /></strong>2 teaspoons sugar <br />1 teaspoon salt <br />3/4 cup very warm water (120&deg; to 130&deg;F)* <br />Cornmeal <p><strong>Toppings: <br /></strong>1 cup olive tapenade OR bruschetta spread <br />1 cup crumbled feta cheese </p>
Fig Filled Kolaches with Rum Drizzle ConventionalHoliday and Specialty Breads<strong>Kolaches: <br /></strong>4-1/2 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes<strong> Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1/2 cup water<br />1 cup (8 ounces) sour cream<br />1/2 cup butter OR margarine<br />2 eggs<br />2 egg whites (for egg wash) &nbsp;<br />&nbsp;<br /><strong>Figgy Filling: <br /></strong>2 cups coarsely chopped figs (stem figs first)<br />1/3 cup slivered almonds<br />1 cup apricot preserves <br />1/4 cup golden raisins<br />1 tablespoon freshly grated orange peel <br />1/3 cup chocolate chips <br />1/4 cup dark rum<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon &nbsp;<br />&nbsp;<br /></strong><strong>Rum Drizzle:<br /></strong>1 cup sifted powdered sugar<br />1/2 teaspoon <strong>Spice Islands 100% Pure Bourbon Vanilla Extract<br /></strong>3 tablespoons dark rum<br />1 to 2 tablespoons milk, as needed
Finnish Spring Bread ConventionalHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />6 to 6-1 / 2 cups all-purpose flour<br />3 / 4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon grated orange peel<br />1 teaspoon ground cardamom<br />1 teaspoon grated lemon peel<br />1 teaspoon salt<br />3 / 4 cup milk<br />1 / 2 cup water<br />1 / 2 cup butter or margarine<br />2 large eggs<br />1 cup raisins<br />1 / 2 cup slivered almonds<br /><strong><em><br />Powdered Sugar Glaze (optional)</em></strong><br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</pre>
Foot Long Hotdog Buns ConventionalHoliday and Specialty Breads<p>3-1/2 to 4 cups all-purpose flour<br />1 envelope<strong> Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/4 cup butter OR margarine</p>
Fougasse ConventionalHoliday and Specialty Breads<p>2-3/4 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup water<br />1 tablespoon olive oil<br />1/2 cup chopped black olives<br />Olive oil<br />Coarse salt</p>
French Onion Whole Wheat Twist ConventionalHoliday and Specialty Breads1-1/4 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes<strong> Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3 cups whole wheat flour<br />2 tablespoons sugar<br />2 teaspoons salt<br />1/2 cup prepared French onion dip<br />5 eggs, divided<br />2-1/4 to 2-3/4 cups all-purpose flour<br />2 tablespoons chopped ranch flavored almonds OR sunflower seeds<br />1/4 teaspoon <strong>Spice Islands&reg; Smoked Paprika</strong>
Fresh Bread Bowls ConventionalHoliday and Specialty Breads<pre>5-1/2 to 6 cups all-purpose flour<br />2 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 cup water<br />1 cup milk<br />2 tablespoon butter or margarine</pre>
Fresh Bread Bowls MachineHoliday and Specialty Breads<pre>3 / 4 cup + 1 tablespoon water<br />1 / 2 cup milk<br />1 tablespoon butter or margarine<br />3 / 4 teaspoon salt<br />3 cups bread flour<br />1 tablespoon sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Fruit and Nut Wreath ConventionalHoliday and Specialty Breads<pre><B><I><BR>Dough</B></I><br />3 to 3-1 / 2 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup milk<br />1 / 4 cup water<br />1 / 2 cup butter or margarine<br />1 large egg<br /><B><I><br />Fruit and Nut Filling</B></I><br />3 tablespoons butter or margarine, melted<br />1 / 4 cup packed brown sugar<br />1 / 3 cup finely chopped nuts<br />1 / 3 cup mixed candied fruit<br />1 / 4 cup currants<br />1 teaspoon ground cinnamon<br /><B><I><br />Almond Glaze</B></I> (optional)<br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk<br />1 / 2 teaspoon almond extract</pre>
Fruit of the Vine & Rosemary Snack Bread with Pine Nuts MachineHoliday and Specialty Breads1/4 cup whole pine nuts<br />1-1/4 cups plus 2 tablespoons water (75&deg; to 85&deg;F)<br />1/2 cup plus 1 tablespoon extra virgin olive oil, divided<br />4 to 4-1/4 cups King Arthur&reg; Unbleached Bread Flour, divided<br />2 teaspoons sugar<br />2 teaspoons salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 teaspoons finely chopped fresh rosemary<br />2/3 cup grated Asiago cheese<br />1/2 cup quartered red seedless grapes
Garlic Cheese Breadsticks ConventionalHoliday and Specialty Breads3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong><br />1 tablespoon sugar&nbsp; <br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup plus 2 tablespoons extra virgin olive oil, divided<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Salt<br /></strong>1 to 2 cups (4 to 8 ounces) finely shredded mozzarella cheese<br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>Prepared marinara OR pizza sauce
George Washington Birthday Bread ConventionalHoliday and Specialty Breads<pre>2-1/2 cups all-purpose flour&nbsp;<br />1/4 cup sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1/2 teaspoon salt&nbsp;<br />1/4 cup water&nbsp;<br />1/4 cup milk&nbsp;<br />2 tablespoons butter or margarine&nbsp;<br />1 large egg&nbsp;<br />1/2 teaspoon vanilla extract&nbsp;<br />1/2 cup cherry preserves<br />&nbsp;<br /><em><strong>Egg Glaze</strong> (recipe follows)</em><br /><br /><br /><em><strong>Almond Glaze</strong> (recipe follows)</em>&nbsp;<br />1/4 cup sliced almonds&nbsp;<br />Red and/or green glac&eacute; cherries, quartered</pre>
German Hutzel Bread ConventionalHoliday and Specialty Breads<pre>1 / 2 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />1 / 4 cup sugar<br />1 / 2 teaspoon salt<br />1 / 4 cup butter or margarine, softened<br />3 to 3-1 / 4 cups all-purpose flour<br />1 egg, large<br />1 can (1 pound 13 ounce) pear halves in light syrup, drained and quartered<br /><STRONG><EM>Crumb Topping</EM></STRONG> (recipe follows)</pre>
Ghoulishly Good Snacking Muffins ConventionalHoliday and Specialty Breads<div>2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1-1/2 teaspoons <strong>Spice Islands&reg; Oregano</strong></div><div>1-1/4 cups very warm water (120&ordm; to 130&ordm;F)</div><div>1 tablespoon <strong>Mazola&reg; Corn Oil</strong></div><div>3/4 cup finely chopped OR mini pepperoni</div><div>1/4 cup finely chopped green bell pepper</div><div>1/4 cup finely chopped onion</div><div>1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis<br /><div><br />For Dipping (optional):</div><div>Pizza sauce</div></div>
Going With The Grain Bread Kit ConventionalHoliday and Specialty Breads<p>3 cups (15 ounces) unbleached white bread flour<br />&frac14; cup (1.25 ounces) whole wheat flour<br />&frac14; cup brown rice flour<br />2 tablespoons rolled oats or <br />quick-cooking (not instant) oats<br />2 &frac12; tablespoons granulated sugar<br />1 &frac12; teaspoons table salt<br />1 &frac12; tablespoons each sesame seeds, <br />poppy seeds, and flax seed, mixed together<br />2 tablespoons cornmeal, preferably yellow<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></p>
Going with the Grain Bread Recipe ConventionalHoliday and Specialty Breads<pre>1 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong>(measured out from enclosed envelope)<br />Cornmeal-seed mixture for garnish(from the enclosed bag)<br />1 jar Going with the Grain Mix<br />Scant 2 cups ice water(add ice cubes to cold water and stir for 30 seconds<br />before measuring),plus more if needed<br />About 1 &frac12; tablespoons corn oil, canola oil,<br />or other flavorless oil for coating pan and dough top</pre>
Gorgonzola and Pear Focaccia ConventionalHoliday and Specialty Breads<p><strong>Bread:<br /></strong>1-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />3/4 teaspoon kosher salt, divided<br />1 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Lemon Peel</strong><br />1/4 teaspoon <strong>Spice Islands&reg; Onion Powder</strong><br />1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil</strong><br />3/4 cup very warm water (120&deg; to 130&deg;F)<br /><strong><br />Topping:<br /></strong>1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil</strong><br />1/2 cup (2 ounces) shredded Italian blend cheese<br />1/3 cup crumbled Gorgonzola cheese<br />1/2 cup sliced black olives<br />1 Bosc pear<br />1/2 cup chopped walnuts</p>
Grandma's Potato Wreath ConventionalHoliday and Specialty Breads<pre>1-1 / 2 cup warm potato water (100&deg; to 110&deg;F)<br />2 envelopes <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />1 / 4 cup sugar<br />1 / 4 cup butter or margarine, softened<br />3 / 4 cup mashed boiled potato<br />2-1 / 2 teaspoons salt<br />1 cup whole wheat flour<br />4 to 4-1 / 2 cups all-purpose flour</pre>
Grape, Olive and Mango Chutney Flat Breads ConventionalHoliday and Specialty Breads<p>1 to 1-1/2 cups all-purpose flour <br />3/4 cup cake flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast <br /></strong>2 teaspoons sugar <br />1 teaspoon salt <br />3/4 cup very warm water (120&deg; to 130&deg;F)* <br />Cornmeal</p><p><strong>Toppings: <br /></strong>1/2 cup <strong>Patak&#39;s&reg; Major Grey Mango Chutney <br /></strong>1/2 cup halved green OR red grapes <br />1/2 cup slivered OR chopped kalamata olives <br />1/4 cup pistachios </p>
Greek Focaccia ConventionalHoliday and Specialty Breads<pre><B><EM>Dough</EM></B><br />2 to 2-1 / 2 cups bread flour<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 / 2 teaspoon salt<br />2 / 3 cup water<br />1 tablespoon olive oil<br />1 / 2 teaspoon dried basil leaves<br />1 / 2 teaspoon dried oregano leaves<BR><B><EM>Topping</EM></B><br />2 tablespoons olive oil<br />1 (4-ounce) package feta cheese<br />1 (6.5-ounce) jar artichoke hearts, well drained and chopped<br />1 (2.5-ounce) can sliced black olives, well drained<br />1 cup sliced fresh mushrooms<br />1 small red onion, sliced in rings and sautéed in 1 tablespoon olive oil</pre>
Greek Trinity Bread ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><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 anise seed<br />1 / 2 cup water<br />1 / 3 cup butter or margarine<br />2 large eggs<br />1 egg yolk, reserve white for Egg Glaze<br />1 cup golden raisins<br /><B><I></I></B><br /><B><I>Egg Glaze</I></B><br />1 egg white<br />1 tablespoon water</pre>
Greek Trinity Bread MachineHoliday and Specialty Breads<pre>1/2 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F) <br />3 large eggs, divided use <br />1/3 cup butter or margarine, cut up <br />1 teaspoon salt <br />3-1/4 cups bread flour <br />1/4 cup sugar <br />1 teaspoon anise seed <br />3 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /> <br />1 cup golden raisins</pre>
Green Chile & Cheddar Stuffed French Bread ConventionalHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />2 to 2-1 / 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 / 4 teaspoon salt<br />3 / 4 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive oil<strong><em><br /><br /><br />Chile and cheddar Filling</em></strong> <br />1-1 / 2 cups shredded sharp cheddar cheese<br />1 (4.5-ounces) can diced green chiles, well drained<br />1 / 4 cup drained chopped ripe olives<br />1 / 4 cup chopped green onions <br /><strong><em><br />Egg Glaze</em></strong> <br /><br />1 egg white<br />1 tablespoon water</pre>
Grilled Flat Bread (Pita Bread) ConventionalHoliday and Specialty Breads<p>2 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 teaspoon sugar<br />5 to 5-1/2 cups all-purpose flour<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1/2 teaspoon salt</p>
Grilled Flat Bread and Steak Sandwich ConventionalHoliday and Specialty Breads<p><strong>Flat Bread:<br /></strong>4 to 5 cups all-purpose flour<br />1 envelope <strong>Fleischman&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon salt<br />2 cups very warm water (120&deg; to 130&deg;F)<br />1 tablespoon honey<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil <br /></strong>1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 tablespoons <strong>Spice Islands&reg; Sesame Seeds <br /></strong>2 teaspoons <strong>Spice Islands&reg; Crushed Rosemary</strong></p><p><strong>Steak:<br /></strong>1 flank OR skirt steak, about 1-3/4 pounds<br />1 tablespoon <strong>Weber&reg; Chicago Steak Seasoning</strong></p><p><strong>Salad Toppings:<br /></strong>4 cups chopped romaine lettuce<br />3 green onions, chopped<br />1 large tomato, diced<br />Vinaigrette salad dressing<br />1/2 cup crumbled blue cheese</p>
Grilled Sundried Tomato and Garlic Pita Bread ConventionalHoliday and Specialty Breads1-1/2 cups warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 teaspoon sugar<br />3-1/4 to 4 cups all-purpose flour<br />1-1/4 teaspoons salt<br />1/3 cup finely chopped sundried tomatoes (dry not oil packed)<br />1 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1 teaspoon <strong>Spice Islands&reg; Minced Onion</strong><br />1 teaspoon <strong>Spice Islands&reg; Parsley<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong>
Half-Time Bread Bowl ConventionalHoliday and Specialty Breads<pre>1-1 / 2 to 2 cups all-purpose flour<br />1 cup whole wheat flour<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon dried dill weed<br />1 teaspoon caraway seed<br />1 teaspoon salt<br />1 / 2 cup water<br />1 / 2 cup milk<br />2 tablespoons honey<br />2 tablespoons butter or margarine</pre>
Halloween Owl Bread ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />4-1 / 2 to 5 cups all-purpose flour<br />3 / 4 cups firmly packed brown sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1-1 / 2 teaspoons salt<br />1-1 / 2 teaspoons ground cinnamon<br />3 / 4 teaspoon ground allspice<br />1 cup water<br />2 / 3 cup canned pumpkin<br />1 / 4 cup + 2 tablespoons butter or margarine<br />1 egg yolk, reserve egg white<br />4 raisins<br />Wheat germ or unprocessed bran<br /><B><I><br />Powdered Sugar Glaze </B></I>(optional)<br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk</pre>
Ham 'N' Swiss Loaf ConventionalHoliday and Specialty Breads<pre>3-1/2 to 4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1/4 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1/4 cup prepared mustard<br />2 tablespoons butter or margarine, softened<br />3 cups (about 1 pound) chopped cooked ham <br />1 cup (4 ounces) grated Swiss cheese<br />1 (4-ounce) jar diced pimientos, well drained<br />3/4 cup diced dill pickles<br />1 egg, lightly beaten</pre>
Ham and Cheese Kolache ConventionalHoliday and Specialty Breads<pre>3 to 3-1/2 cups all-purpose flour<br />1/4 cup grated Parmesan cheese<br />1 tablespoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup water<br />2 tablespoons butter or margarine<br />1 egg, large<BR><br /><EM><STRONG>Ham and Cheese Filling</STRONG> (recipe follows)<BR><STRONG>Egg Glaze</STRONG> (recipe follows)</EM></pre>
Ham and Cheese Ring ConventionalHoliday and Specialty Breads<p>2 cups whole wheat flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />1/2 teaspoon salt<br />1 cup milk<br />1/3 cup butter OR margarine<br />1 egg<br />1-1/2 to 1-3/4 cups all-purpose flour&nbsp;<br />&nbsp;<br />Filling: <br />1/4 cup mayonnaise<br />1 tablespoon Dijon mustard<br />8 slices deli ham, chopped<br />1/2 cup shredded Swiss cheese</p>
Harvest Herb Bread ConventionalHoliday and Specialty Breads<p>2 cups all-purpose flour<br />1 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />2 tablespoons + 1 teaspoon <strong>Spice Islands&reg; Minced Onion</strong>, divided<br />1 tablespoon <strong>Spice Islands&reg; Parsley<br /></strong>1-1/2 teaspoons <strong>Spice Islands&reg; Poultry Seasoning<br /></strong>1 teaspoon salt<br />1-1/4 cups water<br />1 tablespoon butter OR margarine<br />1 egg, beaten<br />1/2 teaspoon <strong>Spice Islands&reg; Celery Seed</strong></p>
Harvest Wheat Sheaf ConventionalHoliday and Specialty Breads<pre>2 to 2-1/2 cups all-purpose flour<br />1 cup whole wheat flour<br />1/4 cup + 2 tablespoons sprouted wheat*<br />2 tablespoons wheat germ<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup milk<br />1/4 cup water<br />3 tablespoons vegetable oil<br />1 tablespoon honey<br />1 tablespoon light molasses<br /><em><strong>Egg Glaze</strong> (recipe follows)</em></pre>
Healthy Whole Wheat Braid ConventionalHoliday and Specialty Breads<pre>1-1/2 cup whole wheat flour<br />1 to 1-1/2 cups all-purpose flour<br />3/4 cup walnut pieces<br />1/4 cup brown sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup water<br />1/3 cup plain yogurt<br />1/4 cup butter OR margarine</pre>
Heart Shaped Cinnamon Rolls ConventionalHoliday and Specialty Breads<div><strong>Rolls:</strong></div><div>3-1/4 to 3-3/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>1 teaspoon salt</div><div>1 cup water</div><div>1/2 cup butter OR margarine, cut into chunks</div><div>1 egg</div><div><br /><strong>Filling:</strong></div><div>3 tablespoons butter OR margarine, softened</div><div>1/4 cup sugar</div><div>1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div><br /><strong>Icing:</strong></div><div>1-1/4 cups powdered sugar</div><div>1/2 teaspoon<strong> Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1 to 2 tablespoons half and half</div><div>Few drops red food color, optional</div><div><br /></div>
Hero Loaf ConventionalHoliday and Specialty Breads<pre>3 to 3-1/2 cups all-purpose flour<br />1 tablespoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons <strong>Spice Islands&reg;</strong> Italian Herb Seasoning<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive or vegetable oil<br />3 ounces thinly sliced cooked ham<br />3 ounces thinly sliced provolone cheese<br />3 ounces thinly sliced salami<br />1 (2-ounce) jar sliced pimientos, well drained<br />1/2 cup pitted ripe olives, drained<br />1 egg white, lightly beaten<br /><strong>Spice Islands&reg; Sesame Seed</strong></pre>
Holiday Dinner Rolls MachineHoliday and Specialty Breads<pre><STRONG>1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE</STRONG><br />1/4 cup + 2 tablespoons water 1/2 cup + 1 tablespoon<br />+ 1 teaspoon + 1 teaspoon<br />2 large eggs 3<br />3 tablespoons butter or margarine, cut up 1/4 cup<br />3/4 teaspoon salt 1 teaspoon<br />2-1/4 cups bread flour 3 1/2 cups<br />2 tablespoons sugar 3 tablespoons<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons<br />1 large egg, lightly beaten 1<br />1 tablespoon sugar 1 tablespoon</pre>
Holiday Guest Pizza Rolls ConventionalHoliday and Specialty Breads<pre>3-1/2 to 4 cups all-purpose flour<br />2 tablespoons sugar<br />2 tablespoons nonfat dry milk powder<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Medium Grind Black Pepper</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Oregano Leaves</strong><br />1-1/2 cups water<br />2 tablespoons butter OR margarine<br />1/4 cup finely chopped onion<br />1/4 cup finely chopped red and green peppers<br />1/2 cup chopped pepperoni<br />1/4 cup cooked, crumbled bacon<br />1/2 cup finely chopped mushrooms<br />3/4 cup shredded mozzarella cheese&nbsp;<br />&nbsp;<br /><strong>Egg Glaze:</strong><br />1 egg<br />2 tablespoons water</pre>
Holiday Mini Focaccias ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />2 to 2- 1/ 2 cups all-purpose flour<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 / 2 teaspoon salt<br />3 / 4 cup very warm water (120&deg; to 130&deg;F))<br />1 tablespoon olive oil<br /><B><I><br />Pesto Tomato Topping</B></I>*<br />Olive oil<br />6 teaspoons prepared pesto sauce<br />2 medium tomatoes, quartered and sliced<br />3 tablespoons pine nuts</pre>
Holiday Pull-Apart Loaf ConventionalHoliday and Specialty Breads<pre>4-1 / 2 to 5 cups all-purpose flour&nbsp;<br />1 / 3 cup sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />2-1 / 2 teaspoons grated lemon peel&nbsp;<br />1 teaspoon ground cardamom&nbsp;<br />1 teaspoon salt&nbsp;<br />1 / 2 cup water&nbsp;<br />1 / 3 cup milk&nbsp;<br />1 / 4 cup butter or margarine&nbsp;<br />3 large eggs&nbsp;<br />1 / 3 cup sugar&nbsp;<br />1 / 4 cup butter or margarine, melted&nbsp;<br />Powdered Sugar</pre>
Holiday Rye Bread ConventionalHoliday and Specialty Breads<pre>3 to 3-1/2 cups all-purpose flour&nbsp;<br />2-1/2 cups medium rye flour&nbsp;<br />1/3 cup sugar&nbsp;<br />2 packages <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />2 1/2 teaspoons salt&nbsp;<br />1 tablespoon grated orange peel&nbsp;<br />2 teaspoons <strong>Spice Islands&reg; Fennel Seed&nbsp;<br /></strong>1 cup beer OR malt liquor&nbsp;<br />1/2 cup water&nbsp;<br />1/4 cup light molasses&nbsp;<br />2 tablespoons butter OR margarine&nbsp;<br />&nbsp;<br /></pre><pre><strong>Molasses Glaze:<br /></strong>2 tablespoons molasses<br />2 tablespoons water</pre>
Holiday Stollen MachineHoliday and Specialty Breads<pre>2 large eggs, divided use&nbsp;<br />1/4 cup butter or margarine, cut up&nbsp;<br />1/4 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)&nbsp;<br />2 tablespoons milk&nbsp;<br />1 teaspoon pure almond extract&nbsp;<br />1/2 teaspoon salt&nbsp;<br />2-1/4 cups bread flour&nbsp;<br />1/4 cup sugar&nbsp;<br />1/2 teaspoon ground cardamom&nbsp;<br />1/2 teaspoon freshly grated lemon peel&nbsp;<br />1/4 teaspoon ground nutmeg&nbsp;<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;<br />1/2 cup slivered almonds, toasted&nbsp;<br />1/4 cup dried blueberries&nbsp;<br />1/4 cup dried cranberries or cherries&nbsp;<br />1/4 cup golden raisins or chopped dried candied pineapple&nbsp;<br />Powdered sugar</pre>
Holiday Stollen ConventionalHoliday and Specialty Breads<pre>2 1/4 &nbsp;cups bread flour, divided<br />1/4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon ground cardamon<br />1/2 teaspoon freshly grated lemon peal<br />1/2 teaspoon salt<br />1/4 teaspoon ground nutmeg<br />1/4 cup butter or margarine, cut into chunks<br />1/4 cup water<br />2 teaspoons milk<br />2 eggs, divided<br />1 teaspoon pure almond extract<br />1/2 cup slivered almonds, toasted<br />1/4 cup dried blueberries<br />1/4 cup dried cranberries or cherries<br />1/4 cup golden raisins or chopped dried candied pineapple<br />Powdered sugar</pre>
Holiday Treasures MachineHoliday and Specialty Breads<pre><EM><STRONG>Dough</STRONG>:</EM><br />2 large eggs, divided use<br />1/4 cup milk<br />3 tablespoons butter or margarine, cut up<br />2 tablespoons water<br />1/4 teaspoon salt<br />2-1/4 cups all-purpose flour<br />4 teaspoons sugar<br />2 teaspoons freshly grated orange peel<br />1/8 teaspoon <strong>Spice Islands&reg; Ground Mace</strong> <br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><BR><BR>&nbsp;<BR><BR><STRONG><U><EM>Filling:</EM></U></STRONG><br />1 package (8 ounces) cream cheese, softened<br />1 large egg<br />1/4 cup sugar<br />1/2 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1/2 cup dried cranberries or miniature semisweet chocolate pieces</pre>
Holiday Treasures ConventionalHoliday and Specialty Breads<pre><STRONG><EM>Dough:</EM></STRONG><br /> 3 to 3-1/2 cups all-purpose flour<br /> 1/4 cup sugar<br /> 1 tablespoon grated orange peel<br /> 1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br /> 1 teaspoon salt<br /> 1/4 teaspoon ground mace<br /> 1/2 cup milk<br /> 1/4 cup water<br /> 1/3 cup butter or margarine<br /> 2 large eggs<br /> 1 egg yolk, reserve white<br />&nbsp;<br /><br /><br /><STRONG><EM>Cranberry Filling:</EM></strong><br /> 2 (8-ounce) packages cream cheese, softened<br /> 1/2 cup sugar<br /> 2 large eggs<br /> 1 teaspoon vanilla extract<br /> 1/2 cup dried cranberries, dried cherries or raisins</pre>
Honey Bunnies ConventionalHoliday and Specialty Breads<pre>4-1/2 to 5 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</strong><br />1 teaspoon salt<br />2/3 cup evaporated milk<br />1/2 cup water<br />1/2 cup honey <br />1/2 cup butter or margarine, cut into pieces<br />2 eggs<br />Raisins<br /><STRONG><EM>Honey Glaze</EM></STRONG> (recipe follows)</pre>
Honey Bunnies MachineHoliday and Specialty Breads<pre><B><I>Dough<br /></B></I>1 / 3 cup evaporated milk<br />1 / 4 cup water<br />1 / 4 cup honey<br />1 / 4 cup butter or margarine<br />1 large egg<br />1 / 2 teaspoon salt<br />2-1 / 3 cups bread flour<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> <br />Raisins for eyes<br /><B><I><br />Honey Glaze</B></I><br />4 tablespoons honey<br />2 tablespoons butter or margarine</pre>
Honey Elephant Ears ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />2 to 2-1 / 2 cups all-purpose flour<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 / 2 teaspoon salt<br />1 / 2 cup water<br />1 / 4 cup honey<br />1 / 4 cup butter or margarine<br />1 egg, large<br /><B><I><br />Pecan Filling</B></I><br />2 tablespoons butter or margarine, melted<br />3 / 4 cup sugar<br />1 cup chopped pecans, toasted<br />2 teaspoons ground cinnamon</pre>
Hot Cross Buns ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>3-1/4 to 3-3/4 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 teaspoon freshly grated lemon peel<br />1/4 teaspoon <strong>Spice Islands&reg; Ground Nutmeg</strong><br />1/2 cup milk<br />1/4 cup water<br />1/4 cup butter OR margarine<br />2 large eggs<br />1/2 cup dried currants OR raisins<br />1 egg white, lightly beaten</p><p><strong>Powdered Sugar Glaze:<br /></strong>3/4 cup sifted powdered sugar<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>2 to 3 teaspoons milk</p>
Hot Cross Buns MachineHoliday and Specialty Breads<pre><STRONG><EM>Dough </EM></STRONG> <br />2/3 cup milk<br />1 large egg<br />3 tablespoons butter or margarine, cut up<br />3/4 teaspoon salt<br />2-1/3 cups bread flour<br />2 tablespoons sugar<br />1/2 teaspoon freshly grated lemon peel<br />1/8 teaspoon <strong>Spice Islands&reg; Ground Nutmeg</strong><br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />1/3 cup dried currants or raisins<br />3 tablespoons finely chopped dried or candied pineapple<br />1 egg white, lightly beaten<br /><STRONG><EM>Icing</EM></STRONG><br />1/2 cup sifted powdered sugar<br />1/4 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1 to 2 teaspoons milk</pre>
Hot Cross Date Buns ConventionalHoliday and Specialty Breads<p>4-3/4 to 5-1/2 cups all-purpose flour<br />1/3 cup sugar<br />1-1/2 teaspoons ground cinnamon<br />1/2 teaspoon salt<br />1/4 teaspoon ground nutmeg<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />3 eggs<br />1 package&nbsp;(8 ounces) pitted dates (finely snipped) OR chopped dates<br />1 egg white, lightly beaten with 1 tablespoon water</p></span>
Irish Swirl Loaf ConventionalHoliday and Specialty Breads<pre>5-1 / 2 to 6 cups all-purpose flour<br />2 tablespoons sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1-1 / 2 teaspoons salt<br />1 cup milk<br />1 / 2 cup water<br />2 tablespoons butter or margarine<br />2 / 3 cup cooked and mashed potato<br />1 (10-ounce) package frozen, chopped spinach*<br />1 teaspoon dried basil leaves or dill weed<br />1 egg, slightly beaten</pre>
Irish Wheaten Bread ConventionalHoliday and Specialty Breads<pre>1 cup all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />1/2 teaspoon baking soda<br />1 cup buttermilk<br />1/4 cup water<br />3 tablespoons butter OR margarine, cut up<br />2 to 2-1/2 cups whole wheat flour</pre>
Irish Wheaten Bread MachineHoliday and Specialty Breads<pre><strong>INGREDIENTS 1-POUND LOAF 1-1/2-POUND LOAF</strong><br /> <br />Buttermilk 2/3 cup 1 cup<br />Water (70<sup>o</sup> to 80<sup>o</sup> F) 3 tablespoons 1/4 cup<br />Butter OR margarine, cut up 2 tablespoons 3 tablespoons<br />Salt 1/2 teaspoon 3/4 teaspoon<br />Whole wheat flour 1-3/4 cups 2-1/2 cups<br />Bread flour 3/4 cup 1 cup<br />Sugar 1 tablespoon 2 tablespoons<br />Baking soda 1/4 teaspoon 1/2 teaspoon<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1 teaspoon 1-1/2 teaspoons</pre>
Italian Easter Dove ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />3-1 / 2 to 4 cups all-purpose flour<br />1 / 2 cup sugar<br />1 tablespoon freshly grated lemon peel<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup milk<br />1 / 4 cup water<br />1 / 4 cup butter or margarine<br />2 large eggs<br /><B><I><br />Almond Balls</B></I><br />1 / 2 cup almond paste<br />1 / 4 cup all-purpose flour<br />1 egg yolk, reserve egg white<br />1 / 4 cup slivered almonds<br />1 whole clove</pre>
King Cake ConventionalHoliday and Specialty Breads<pre>4-3/4 cups all-purpose flour<br />1 cup sugar<br />1-1/2 teaspoons salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 cup milk<br />1/2 cup water<br />1/2 cup butter or margarine<br />2 large eggs<br />1/4 cup melted butter or margarine<br />1 tablespoon ground cinnamon&nbsp;<br />&nbsp;<br /><em><strong>Powdered Sugar Glaze</strong> (recipe follows)<br /><strong>Colored Sugars</strong> (recipe follows)</em></pre>
Lacy Valentine Cake ConventionalHoliday and Specialty Breads<pre>1/2 cup warm water (100&deg; to 110&deg;F) <br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/2 cup warm milk (100&deg; to 110&deg;F)<br />3/4 cup sugar<br />1/4 cup plus 1 tablespoon butter or margarine, softened<br />2 large eggs<br />1-1/2 teaspoons salt<br />4-1/2 to 5 cups all-purpose flour<br />1/2 cup chopped maraschino cherries, drained<br />1/2 cup chopped slivered almonds, toasted<br /><STRONG><EM>Almond Glaze</EM></STRONG> (recipe follows)</pre>
Lattice-Top Spinach Pie ConventionalHoliday and Specialty Breads<pre><B><EM>Crust</EM></B><br />2-1/2 to 3 cups all-purpose flour<br />1/4 cup grated Parmesan cheese<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3/4 teaspoon salt<br />3/4 cup plus 2 tablespoons very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive or vegetable oil<BR><B><EM>Spinach Filling</EM></B><br />1 package (10-ounce) frozen chopped spinach, thawed, drained and squeezed dry<br />1 cup (4 ounces) crumbled feta cheese<br />1 cup (4 ounces) shredded mozzarella cheese<br />2/3 cup (4 ounces) diced fully cooked lean ham<br />1 egg, lightly beaten<br />1 clove garlic, finely chopped</pre>
Lattice-Top Spinach Pie MachineHoliday and Specialty Breads<pre><B><EM>Crust</EM></B><br />3/4 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)<br />1 tablespoon olive or vegetable oil<br />3/4 teaspoon salt<br />2-1/2 cups all-purpose flour<br />1/4 cup grated Parmesan cheese<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><br /><B>Filling</B><br />1 package (10-ounce) frozen chopped spinach,<br /> thawed, drained and squeezed dry<br />1 cup (4 ounces) crumbled feta cheese<br />1 cup (4 ounces) shredded mozzarella cheese<br />2/3 cup (4 ounces) diced fully cooked lean ham<br />1 egg, lightly beaten<br />1 clove garlic, finely chopped</pre>
Lemon Blueberry Braid ConventionalHoliday and Specialty Breads 
Lemon Snowmen ConventionalHoliday and Specialty Breads<strong>Dough:</strong><br />4-1/2 to 5 cups all-purpose flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup milk<br />1/2 cup water<br />1/2 cup butter OR margarine, cut into 1-inch pieces<br />2 eggs<br />1 tablespoon freshly grated lemon peel<p><strong>Lemon Glaze:</strong><br />2 cups powdered sugar <br />2 tablespoons lemon juice <br />2 to 3 tablespoons water <br />Decorations such as chocolate chips, raisins, nuts, red hots, candies or fruit snack strips</p>
Light Easter Savarin ConventionalHoliday and Specialty Breads<pre>2-1/4 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup water<br />2/3 cup butter or margarine<br />4 large eggs<br /><STRONG><EM>Rum or Orange Syrup</EM></STRONG> (recipe follows)<br />1/4 cup apricot preserves<br />Sliced fresh fruits for topping</pre>
Lithuanian Bacon Buns ConventionalHoliday and Specialty Breads<pre><STRONG><U><EM>Dough:</EM></U></STRONG><BR> 3 to 3–1/2 cups all-purpose flour<br /> 1 tablespoon sugar<BR> 1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br /> <br /> 1 teaspoon salt<BR> 1/2 cup water<BR> 1/2 cup milk<BR> 1/4 cup sour cream<br /> 2 tablespoons butter or margarine<BR> 1 large egg<br /> 1 egg, beaten with <br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; 1 tablespoon water<br /><BR><BR><U><EM>Bacon Filling:</EM></U><br /> 1/2 pound sliced bacon, cut into <br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2-inch pieces<BR> 3/4 cup chopped onion</pre>
Maple Pecan Clusters ConventionalHoliday and Specialty Breads<pre><strong>Topping</strong><br />1/2 cup brown sugar<br />1/4 cup butter OR margarine<br />1/4 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/2 cup chopped pecans<br />1 teaspoon maple flavoring&nbsp;<br />&nbsp;<br /><strong>Dough</strong><br />5 to 5-1/2 cups all-purpose flour<br />2/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />1/2 cup butter OR margarine<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract<br /></strong>2 eggs</pre><pre>&nbsp;<br /><strong>White Chocolate-Pecan Filling</strong><br />1 cup brown sugar<br />1 cup white chocolate chips<br />1/2 cup chopped pecans<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup butter or margarine, melted</pre>
Mediterranean Touchdown Braid ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />2 - 1 / 2 to 3 cups all-purpose flour<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons Italian herb seasoning<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<br /><B><I><br />Artichoke and Cheese Filling</B></I><br />1 (6.5-ounce) jar marinated artichoke hearts, drained and chopped<br />1 / 3 cup ripe olives, sliced<br />1 / 3 cup drained, chopped roasted red peppers or dried tomatoes<br />(packed in oil)<br />1 cup shredded provolone cheese</pre>
Memorial Day Pizza MachineHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />1/2 cup water<br />1/4 cup&nbsp;butter or margarine<br />1 teaspoon&nbsp;<strong>Spice Islands</strong><strong>&reg;</strong><strong> Pure Vanilla Extract </strong>1/2 teaspoon salt 1-3/4 cups bread flour 1/4 cup brown sugar 1&ndash;1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;</pre><pre><em><strong>Cream Cheese Topping</strong></em> <br />1 (3-ounce) package cream cheese, softened<br />1/4 cup sour cream<br />1/4 cup sugar<br />1/2 teaspoon&nbsp;<strong>Spice Islands</strong><strong>&reg;</strong><strong> Pure Vanilla Extract </strong>Granola Blueberries, sliced strawberries Miniature marshmallows</pre>
Mini Christmas Trees ConventionalHoliday and Specialty Breads<pre>4-1 / 2 to 5 cups all-purpose flour<br />1 / 2 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup water<br />1 / 2 cup milk<br />3 / 4 cup butter or margarine<br />2 large eggs<br />1 / 4 cup apricot jam, melted<br />1 / 2 cup mixed candied fruits<br />1 / 4 cup powdered sugar</pre>
Mom Message Bread ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />3-1 / 2 to 4 cups all-purpose flour<br />1 / 3 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon grated lemon peel<br />1 / 2 teaspoon ground cardamom<br />1 / 2 teaspoon salt<br />1 / 2 cup water<br />1 / 4 cup butter or margarine<br />2 large eggs<br />1 / 2 cup chopped dates<br />1 / 3 cup chopped almonds<br /><B><I><br />Egg Glaze</B></I><br />1 egg, slightly beaten with<br />1 tablespoon water<br /><B><I><br />Writing Mixture</B></I><br />1 / 4 cup softened butter or margarine<br />1 / 4 cup all-purpose flour<br />1 / 2 teaspoon water</pre>
Monkey Date Bread ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />3-1 / 2 to 4 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />3 / 4 cup milk<br />1 / 4 cup water<br />1 / 4 cup butter or margarine<br />1 large egg<br /><B><I><br />Date-Nut Filling</B></I><br />3 / 4 cup chopped dates<br />1 / 4 cup chopped walnuts<br />1 / 2 teaspoon ground cinnamon<br />1 / 4 cup melted butter or margarine<br /><br />1 / 4 cup melted butter<br />1 / 4 cup maple syrup</pre>
Moroccan Loaves ConventionalHoliday and Specialty Breads3-1/2 to 4 cups all-purpose flour<br />1/2 cup cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon sugar<br />1 teaspoon salt<br />2 tablespoons ghee, melted<br />1-1/2 cups warm water (120&deg; to 130&deg;F)<br />Additional cornmeal
Mozzarella Stuffed Soft Breadsticks ConventionalHoliday and Specialty Breads3-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup water<br />1/4 cup milk<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> OR olive oil<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>3-1/2 cups shredded mozzarella cheese, divided<br />2 egg whites, lightly beaten<br />1-1/2 teaspoons <strong>Spice Islands&reg; Oregano <br /></strong>2 garlic cloves, minced
Muffuletta ConventionalHoliday and Specialty Breads<pre><B><I>Olive Salad</B></I><br />1 (12 to 15-1 / 2-ounces) jar giardiniera, drained and chopped, if necessary<br />1-1 / 2 cups halved, pitted olives <br />1 / 4 cup olive oil<br />2 tablespoons drained capers<br />1 teaspoon dried oregano leaves<br />1 clove garlic, finely chopped<br /><B><I><br />Muffuletta Bread</B></I><br />4 to 4-1 / 2 cups all-purpose flour<br />1 / 4 cup nonfat dry milk powder<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1-1 / 2 teaspoons salt<br />1-1 / 2 cups very warm water (120&deg; to 130&deg;F)<B><I> </B></I><br />2 tablespoons olive oil<br />1 egg white, lightly beaten<br />Sesame seed<br /><B><I><br />Filling</B></I><br />1-1 / 2 pounds assorted sliced deli meats (salami, ham or mortadella)<br />1 pound sliced provolone or mozzarella cheese</pre>
Naan (Indian Flat Bread) ConventionalHoliday and Specialty Breads<div>3-1/2 to 4-1/2 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 teaspoons sugar</div><div>1 teaspoon salt</div><div>1 cup very warm water (120&ordm; to 130&ordm;F)</div><div>1/3 cup plain yogurt</div><div>3 tablespoons milk</div><div>3 tablespoons butter OR margarine, melted</div><div>For shaping, <strong>Mazola&reg; Corn Oil</strong></div>
Nacho Cheese Batter Bread ConventionalHoliday and Specialty Breads<pre>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm tomato juice (100&deg; to 110&deg;F)<br />1 cup sour cream<br />1 egg<br />2 tablespoons sugar<br />1 tablespoon <strong>Spice Islands&reg; Minced Onions</strong><br />1 teaspoon salt<br />2-1/4 cups all-purpose flour<br />1 cup shredded sharp cheddar cheese<br />2 tablespoons undrained, canned green chilies</pre>
Nut Stollen ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />2-1 / 2 to 3 cups all-purpose flour<br />1 / 3 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 2 cup milk<br />1 / 4 cup water<br />1 / 3 cup butter or margarine<br />3 egg yolks, reserve 1 egg white <br /><B><I><br />Nut Filling</B></I><br />1 tablespoon melted butter<br />1 cup finely chopped nuts (almond, pecans or walnuts)<br />1 / 4 cup brown sugar, packed<br />1 teaspoon ground cinnamon<br />3 tablespoons orange marmalade<br />Powdered Sugar</pre>
Oatmeal Bread Bowl with Crab Dip ConventionalHoliday and Specialty Breads<p><strong>Oatmeal Bread Bowl:<br /></strong>5 to 5-1/2 cups all-purpose flour<br />1 cup quick oats (not instant)<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons <strong>Spice Islands&reg; Garlic Salt</strong><br />1 cup water<br />1 cup milk<br />2 tablespoons butter OR margarine<br />2 tablespoons <strong>Karo&reg; Dark Corn Syrup</strong><br />1 egg, lightly beaten<br />1 teaspoon <strong>Spice Islands&reg; San Francisco Bay Seafood Seasoning</strong><br /><strong><br />Crab Dip:<br /></strong>2 packages (8 ounces each) cream cheese, softened<br />1/2 cup mayonnaise<br />1/2 cup milk<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong><br />1/2 teaspoon <strong>Spice Islands&reg; San Francisco Bay Seafood Seasoning</strong><br />2 cans (6 ounces each) crab meat, drained and flaked<br />1/2 cup chopped green onions<br />Additional green onions and chopped red bell pepper for garnish, if desired </p>
Orange Surprise ConventionalHoliday and Specialty Breads<pre>1/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 cup warm milk (100&deg; to 110&deg;F)<br />1/3 cup sugar<br />1/4 cup butter OR margarine, softened<br />3/4 teaspoon salt<br />4 cups all-purpose flour<br />1 egg<br />1/8 teaspoon anise extract<br />3 tablespoons sliced almonds<br /><br /><strong>Creamy Orange Frosting:</strong><br />1-1/2 cups powdered sugar, sifted<br />3 tablespoons butter OR margarine, melted<br />2 tablespoons fresh orange juice<br />1 tablespoon freshly grated orange peel</pre>
Overnight Blueberry Almond Pancakes ConventionalHoliday and Specialty Breads<pre><strong>Pancakes:</strong><br />1/4 cup warm water (110&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />4 cups all-purpose flour<br />1/4 cup finely chopped almonds<br />2 tablespoons <strong>Argo&reg; Baking Powder</strong><br />2 teaspoons baking soda<br />2 teaspoons sugar<br />1 teaspoon freshly grated lemon peel<br />1 teaspoon salt<br />6 eggs<br />1 quart buttermilk<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />1 pint fresh blueberries OR frozen blueberries, thawed and well drained<br /><strong>Almond Honey Butter:</strong><br />6 tablespoons butter, softened<br />2 tablespoons honey<br />1/2 cup finely chopped almonds<br /><strong>Almond Whipped Cream:</strong><br />1 cup whipping cream<br />2 tablespoons sugar<br />1 teaspoon almond extract</pre>
Overnight Waffles ConventionalHoliday and Specialty Breads<p>2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons sugar<br />3/4 teaspoon salt<br />2 cups very warm milk (120&deg; to 130&deg;F)<br />3 eggs<br />1/3 cup butter OR margarine, melted<br />2 teaspoons <strong>Spice Islands&reg; Pure Vanilla&nbsp;Extract<br /></strong></p>
Pan Dulce ConventionalHoliday and Specialty Breads<pre>3 to 3-1/2 cups all-purpose flour<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup water<br />1/4 cup milk<br />1/4 cup butter or margarine<br />1 large egg<BR><br /><EM><STRONG>Cocoa Topping</STRONG> (recipe follows)</EM></pre>
Panettone MachineHoliday and Specialty Breads<pre><U><STRONG>1-POUND LOAF:</STRONG></U> <U><STRONG>INGREDIENTS:</STRONG></U> <U><STRONG>1-1/2 POUND LOAF:</STRONG></U><br />2/3 cup milk 3/4 cup + <BR> 2 tablespoons<br />1 large egg 1<br />1 tablespoon butter or margarine, 2 tablespoons<BR> cut-up<br />3/4 teaspoon salt 1 teaspoon<br />2 cups bread flour 3 cups<br />1/4 cup coarsely chopped dried 1/3 cup<BR> or candied pineapple<br />1/4 cup chopped candied citron, 1/3 cup<br /> drained of syrup<br />1 teaspoon <strong>Spice Islands&reg; Anise Seed</strong> 1-1/2 teaspoons<BR> crushed<br />1 1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread</strong> 2 teaspoons<BR> <strong>Machine</strong> Yeast</pre>
Parmesan Pepper Bread ConventionalHoliday and Specialty Breads<pre>3-1 / 2 to 4 cups all-purpose flour<br />1 cup grated Parmesan cheese<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 tablespoons sugar<br />1-1 / 2 teaspoons medium-grind black pepper<br />1-1 / 4 teaspoons salt<br />1-1 / 4 cups very warm water (120&deg; to 130&deg;F)<br />1 large egg<br />1 egg white, slightly beaten</pre>
Party Pretzels ConventionalHoliday and Specialty Breads<pre><B><I>Dough<br /></B></I>4 to 4-1 / 2 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1-1 / 2 teaspoons salt<br />1 cup milk<br />1 / 2 cup water<br />2 tablespoons butter or margarine<br /><B><I><br />Egg Glaze</B></I><br />1 egg, beaten with 1 tablespoon water<br /><br />Coarse salt, grated Parmesan cheese, poppy seed,<br />sesame seed or dill seed</pre>
Party-Sized Onion Herb Focaccia MachineHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />1/2 cup water (70<sup>o</sup> to 80<sup>o</sup> F)<br />1 large egg<br />1 tablespoon olive OR vegetable oil<br />1/2 teaspoon salt<br />2 cups bread flour<br />4 teaspoons sugar<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;<br />&nbsp;<br /><strong><em>Topping</em></strong><br />3/4 cup chopped onion<br />1/2 teaspoon <strong>Spice Islands&reg; Rosemary, crushed</strong><br />3 tablespoons olive or vegetable oil</pre>
Pepperoni Batter Bread ConventionalHoliday and Specialty Breads<p>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1-1/4 cups warm water (100&deg; to 110&deg;F)<br />2 tablespoons sugar<br />1 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Leaf Oregano<br /></strong>1 tablespoon butter OR margarine, melted<br />2-3/4 cups all-purpose flour<br />1/2 cup finely chopped pepperoni<br />1/2 cup shredded provolone cheese</p>
Peter Pumpkin Bread ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />3-1 / 2 to 4 cups all-purpose flour<br />1 / 4 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon pumpkin pie spice<br />1 teaspoon salt<br />1 / 2 cup water<br />1 cup pumpkin pie filling<br />1 / 4 cup butter or margarine<br />1 large egg<br /><B><I><br />Powdered Sugar Glaze</B></I><br />2 cups powdered sugar, sifted<br />2 to 3 tablespoons milk<br />Food coloring, orange for pumpkin and green for stem (optional)<br />Raisins, Dried apple pieces for decoration</pre>
Pineapple Cream Cheese Bread ConventionalHoliday and Specialty BreadsBread:<br />2 envelopes<strong> Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 cup (8 ounces) sour cream<br />1/2 cup butter OR margarine<br />1/2 cup sugar<br />1 teaspoon salt<br />2 eggs<br />4 cups all-purpose flour&nbsp;<br />&nbsp;<br />Filling:<br />1 package (8 ounces) cream cheese, softened<br />1/3 cup sugar<br />1 egg yolk<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong><br />1 can (8 ounces) crushed pineapple, well drained&nbsp;<br />&nbsp;<br />Vanilla Glaze: (Optional)<br />1-1/2 cups sifted powdered sugar<br />2 tablespoons milk<br />1 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong><br />Garnish: (Optional)<br />1/4 cup slivered almonds
Pocket Sandwiches ConventionalHoliday and Specialty Breads<p>Dough:<br />1/4 cup warm water (100&ordm; to 110&ordm;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup milk<br />2 tablespoons shortening<br />2 tablespoons molasses<br />1/2 teaspoon salt<br />1 egg<br />1-1/2 cups whole wheat flour<br />3/4 to 1-1/4 cups all-purpose flour</p><p>Filling:<br />1 tablespoon <strong>Mazola&reg; Pure Olive Oil<br /></strong>1 cup diced onion<br />1 cup diced zucchini<br />1 cup sliced mushrooms<br />1/2 cup chopped red bell pepper<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong><br />1/2 teaspoon<strong> Spice Islands&reg; Garlic Salt<br /></strong>1 teaspoon Worcestershire sauce<br />1/2 cup shredded Swiss cheese<br />1/4 cup sliced pepperoni, quartered</p>
Polish Dogs on a Stick ConventionalHoliday and Specialty Breads<div>1 cup whole wheat flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/2 teaspoon salt</div><div>2 tablespoons brown sugar</div><div>3/4 cup cottage cheese</div><div>1/4 cup water</div><div>1 tablespoon<strong> Mazola&reg; Corn Oil</strong></div><div>1 egg</div><div>1-1/4 to 1-3/4 cups all-purpose flour</div><div>12 polish sausages, fully cooked</div><div>12 popsicle sticks</div><div><br /></div><div><strong>Dipping Sauce:</strong></div><div>1/3 cup yellow mustard</div><div>2 tablespoons dill pickle relish, lightly drained</div>
Poppy Seed Batter Bread ConventionalHoliday and Specialty Breads1-1/4 cups warm water (100&ordm;F to 110&ordm;F)<br />1 package <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast<br /></strong>2 tablespoons butter OR margarine, softened<br />2 tablespoons <strong>Spice Islands&reg; Poppy Seeds<br /></strong>2 tablespoons sugar<br />1-1/2 teaspoons salt<br />2-1/2 to 3 cups all-purpose flour<br />1 egg white<br />1 tablespoon cold water<br />Poppy seeds, optional
Potica ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />3-1 / 2 to 4 cups all-purpose flour<br />1 / 2 cup sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 / 3 cup milk<br />1 / 4 cup water<br />1 / 2 cup butter or margarine<br />2 large eggs<br />1 egg white, lightly beaten<br /><B><I><br />Walnut Filling </B></I><br />3 cups ground or finely chopped walnuts<br />1 / 2 cup honey<br />1 / 4 cup milk<br />1 / 4 cup sugar<br />2 egg yolks</pre>
Pretzel Bread ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>1 cup milk<br />2 tablespoons butter OR margarine<br />2 tablespoons brown sugar<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt<br />3 to 3-1/2 cups all-purpose flour&nbsp;<br />&nbsp;<br /><strong>Boiling Solution:<br /></strong>3 quarts water<br />3/4&nbsp;cup baking soda&nbsp;<br />&nbsp;<br /><strong>Egg Wash:<br /></strong>1 egg<br />1 teaspoon water</p>
Pumpernickel Wreath ConventionalHoliday and Specialty Breads<pre>2-1/4 to 2-3/4 cups all-purpose flour<br />2 tablespoons brown sugar<br />1 package <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2-1/4 teaspoons unsweetened cocoa<br />2-1/4 teaspoons instant coffee granules<br />1-1/2 teaspoons <strong>Spice Islands&reg; Minced Onions</strong><br />1-1/2 teaspoons <strong>Spice Islands&reg; Whole Caraway Seed</strong><br />1 teaspoon salt<br />1 cup water<br />2 tablespoons dark molasses<br />4 teaspoons distilled white vinegar<br />1 tablespoon vegetable oil<br />1-1/2 cups medium rye flour<br />2 eggs, divided use</pre>
Pumpkin Bread Bowls ConventionalHoliday and Specialty Breads<pre>1/2 cup milk<br />1/2 cup water<br />2 tablespoons butter OR margarine<br />1/4 cup sugar<br />1 teaspoon salt<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm water (100&deg; to 110&deg;F)<br />1 cup canned solid pack pumpkin<br />2-1/2 cups bread flour<br />2 to 2-1/2 cups whole wheat flour</pre>
Pumpkin Nut Bread ConventionalHoliday and Specialty Breads<pre>4-1/2&nbsp;to 4-3/4&nbsp;cups all-purpose flour&nbsp;<br />1/3&nbsp;cup firmly packed brown sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong>&nbsp;<br />1&nbsp;1/2&nbsp;teaspoons salt&nbsp;<br />1/2&nbsp;cup evaporated milk&nbsp;<br />1/4&nbsp;cup butter or margarine&nbsp;<br />1 cup canned pumpkin&nbsp;<br />2 large eggs&nbsp;<br />2/3 cup finely chopped pecans or walnuts, toasted&nbsp;<br />1&nbsp;1/2&nbsp;teaspoons pumpkin pie spice&nbsp;<br />1 egg white&nbsp;<br />1 tablespoon water&nbsp;<br /><strong><em>Powdered Sugar Glaze</em></strong> (optional)</pre>
Pumpkin Nut Bread MachineHoliday and Specialty Breads<pre>3/4 cup plus 1 1/2 tablespoons canned pumpkin*<br />1/3 cup plus 2 tablespoons evaporated milk<br />1 large egg<br />3 tablespoons butter or margarine<br />1 teaspoon salt<br />3 cups bread flour<br />1/2 cup coarsely chopped pecans or walnuts, toasted<br />1/4 cup firmly packed brown sugar<br />1 teaspoon pumpkin pie spice<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>
Raspberry Filled Coffee Cake Heart ConventionalHoliday and Specialty Breads<pre><strong>Dough:</strong><br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1 cup warm water (100&deg; to 110&deg; F)&nbsp;<br />1/4 cup sugar<br />1 egg<br />1/2 teaspoon freshly grated lemon peel<br />3-1/4 to 3-3/4 cups all-purpose flour<br />1/2&nbsp;cup whole wheat flour<br />1/4 cup nonfat dry milk<br />1-1/2 teaspoons salt<br />1/4 cup butter, softened&nbsp;<br />&nbsp;<br /><strong>Filling:</strong><br />1/4&nbsp;cup sugar<br />1 tablespoon <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />1 cup fresh OR frozen raspberries<br />1 tablespoon lemon juice<br />1/2 teaspoon lemon peel&nbsp;<br />&nbsp;<br /><strong>Glaze:</strong><br />1/2 cup raspberries, crushed through a sieve to remove seeds<br />1 cup powdered sugar</pre>
Raspberry Twists ConventionalHoliday and Specialty Breads6 to 6-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>3/4 cup sugar<br />1-1/2 teaspoons salt<br />1-1/2 cups milk<br />1/4 cup water <br />1/4 cup butter OR margarine<br />3 eggs<br />1 can (12 ounces) raspberry cake and pastry filling<br />Sliced almonds, toasted&nbsp;(optional)<br />Shredded coconut (optional)&nbsp;<br />&nbsp;<br />Frosting:<br />2 cups powdered sugar<br />3 to 4 tablespoons milk<br />1 teaspoon almond extract
Red Ribbon Gift Loaf ConventionalHoliday and Specialty Breads<pre>5-1/2 to 6 cups all-purpose flour&nbsp;<br />3/4 cup sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon grated orange peel&nbsp;<br />1 1/4 teaspoons ground cardamom&nbsp;<br />1/2 teaspoon ground mace&nbsp;<br />1/2 teaspoon salt&nbsp;<br />3/4 cup milk&nbsp;<br />1/2 cup water<br />1/2 cup butter or margarine&nbsp;<br />2 large eggs&nbsp;<br />1/3 cup currants<br />1/3 cup golden raisins<br />1/3 cup snipped, dried apricots*&nbsp;<br />1/2 cup slivered almonds, toasted&nbsp;<br />1 large egg white, lightly beaten</pre>
Reuben Loaf ConventionalHoliday and Specialty Breads<p>2-1/2 <span>&nbsp;</span>to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1 tablespoon butter, softened<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1/3 cup Thousand Island salad dressing<br />8 ounces corned beef, thinly sliced<br />4 ounces Swiss cheese, sliced<br />1 cup sauerkraut, drained<br />1 egg white, slightly beaten<br />1 teaspoon caraway OR anise seeds (optional)</p>
Reuben-Wich ConventionalHoliday and Specialty Breads<pre>3 to 3-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry OR RapidRise Yeast</strong><br />1 tablespoon sugar<br />1 teaspoon salt<br />1 cup water<br />1 tablespoon butter or margarine<br />12 ounces thinly sliced corned beef<br />1 (10-ounce) can sauerkraut, drained and squeezed dry to make 1/2 cup<br />1/4 cup prepared Thousand Island dressing<br />4 ounces sliced Swiss cheese<br />1 egg white, lightly beaten<br /><strong>Spice Islands&reg; Whole Caraway Seed</strong></pre>
Russian Kulich MachineHoliday and Specialty Breads<pre><STRONG>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</STRONG><br />1/3 cup milk 1/2 cup<br />1/4 cup water 1/3 cup<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure<br> Bourbon Vanilla Extract</strong> 1 teaspoon<br />1 tablespoon butter or margarine, cut up 2 tablespoons<br />1 large egg 1<br />3/4 teaspoon salt 1 teaspoon<br />2 cups bread flour 3 cups<br />1/4 cup chopped candied fruits and peels, 1/3 cup<br /> drained of syrup<br />1/4 cup coarsely chopped almonds, toasted 1/3 cup<br /> (see <STRONG><EM>How to Toast Nuts</EM></STRONG> tip below)<br />1 tablespoon sugar 2 tablespoons<br />1 teaspoon finely shredded orange peel 1-1/2 teaspoons<br />1 teaspoon finely shredded lemon peel 1-1/2 teaspoons<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons<br /> <STRONG><EM>Almond Icing</EM></STRONG></pre>
Rustic Flat Bread ConventionalHoliday and Specialty Breads<p>1-1/3 cups water <br />1 tablespoon honey<br />1 envelope&nbsp;<strong>Fleischmann&#39;s<span style="font-family: 'Arial MT'; font-size: 12pt"><font face="Times New Roman"><font size="1">&reg; </font></font></span>Active Dry Yeast<br /></strong>2 tablespoons olive oil<br />1 teaspoon salt<br />3-1/2 to 4 cups bread flour OR all-purpose flour<br />1 egg white, beaten with 1 tablespoon water<br /><strong>Spice Islands<span style="font-family: 'Arial MT'; font-size: 12pt"><font face="Times New Roman"><font size="1">&reg;</font></font></span> Poppy Seed OR Sesame Seeds</strong></p>
Rustic Roasted Vegetable Tart ConventionalHoliday and Specialty Breads<p>Dough:<br />1/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1/2 cup milk<br />2-1/2 tablespoons shortening<br />2 tablespoons molasses<br />1/2 teaspoon salt<br />1 egg<br />1-1/2 cups whole wheat flour<br />1-1/4 to 1-3/4 cups all-purpose flour</p><p>Filling:<br />1 large zucchini, cut into 1/4-inch slices<br />2 roma tomatoes, seeded and chopped<br />1 red bell pepper, cut into 1-inch pieces<br />1/2 medium onion, cut into 1-inch pieces<br />1/4 cup olive oil<br />4 cloves garlic, minced<br />1/2 teaspoon salt<br />1/4 teaspoon <strong>Spice Islands&reg; Medium Grind Black Pepper<br /></strong>5 tablespoons shredded Parmesan cheese, divided<br />1 tablespoon butter, melted</p>
Rye Dilly Bread ConventionalHoliday and Specialty Breads3 cups all-purpose flour<br />1 cup rye flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon baking soda<br />1 tablespoon salt<br />1 cup small curd cottage cheese<br />1 cup sour cream<br />1/2 cup water<br />1/4 cup butter OR margarine<br />3 tablespoons honey<br />1 tablespoon molasses<br />1 tablespoon <strong>Spice Islands&reg; Minced Onions<br /></strong>1 tablespoon <strong>Spice Islands&reg; Dill Weed<br /></strong>1 tablespoon <strong>Spice Islands&reg; Caraway Seeds<br /></strong>2 eggs
Santa Lucia Crown ConventionalHoliday and Specialty Breads<pre>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/2 cup warm milk (100&deg; to 110&deg;F)<br />1/2 cup sugar<br />1/4 cup butter or margarine, softened<br />1 teaspoon salt<br />1/8 teaspoon <strong>Spice Islands&reg;</strong> Saffron Powder<br />4-1/4 to 4-3/4 cups all-purpose flour<br />3 eggs<br /><STRONG><EM>Powdered Sugar Glaze</EM></STRONG>, optional (recipe follows)<br />Red and green candied cherry halves, optional<br />6 candles, optional</pre>
Sausage and Mustard Bread ConventionalHoliday and Specialty Breads<p><strong>Dough:<br /></strong>6 to 6-1/2 cups all-purpose flour<br />2 tablespoons <strong>Spice Islands&reg; Ground Mustard<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup milk<br />1/4 cup water<br />3/4 cup butter OR margarine<br />1/4 cup maple syrup<br />1 egg<br />1 egg yolk <br /><br /><strong>Sausage-Cheese Filling:<br /></strong>1-1/2 pounds sweet Italian sausage<br />1 large green pepper, chopped<br />1 medium onion, chopped<br />8 ounces (2 cups) shredded Cheddar cheese <br /><strong><br />Maple Glaze:<br /></strong>2 tablespoons butter OR margarine, melted<br />1 tablespoon maple syrup<br />2 teaspoons <strong>Spice Islands&reg; Mustard Seeds </strong></p>
Savory Feta Cottage Bread ConventionalHoliday and Specialty Breads<p>2-2/3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 tablespoons sugar<br />2 tablespoons finely chopped onion<br />2 teaspoons <strong>Spice Islands&reg; Dill Weed<br /></strong>1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/4 teaspoon <strong>Argo&reg; Baking Powder<br /></strong>1 cup cottage cheese<br />1/2 cup crumbled feta cheese<br />1/4 cup water<br />1 tablespoon butter OR margarine<br />1 egg</p>
Savory Vegetable Pot Pie ConventionalHoliday and Specialty Breads<div><strong>Crust:</strong></div><div>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>1/4 cup warm water (100&deg; to 110&deg;F)</div><div>2-1/2 to 2-3/4 cups all-purpose flour</div><div>1/4 cup grated Parmesan cheese</div><div>1 tablespoon sugar</div><div>1 teaspoon salt</div><div>1/2 teaspoon <strong>Argo&reg; Baking Powder</strong></div><div>1/2 teaspoon baking soda</div><div>1/2 cup shortening, cut into pieces</div><div>1 cup buttermilk, room temperature</div><div>Egg wash: 1 egg + 1 tablespoon water</div><div><br /></div><div><strong>Filling:</strong></div><div>3 red potatoes, cut into 1-inch cubes</div><div>1 tablespoon olive oil</div><div>1 tablespoon minced garlic</div><div>1 cup chopped leeks</div><div>3 tablespoons butter</div><div>1/2 cup diced fennel</div><div>2 cups fresh broccoli florets, cut into bite-sized pieces</div><div>1 cup chopped mushrooms</div><div><br /></div><div><strong>Cheese Sauce:</strong></div><div>2 tablespoons butter</div><div>1 tablespoon <strong>Argo&reg; Corn Starch</strong></div><div>1-1/4 cups milk</div><div>3/4 teaspoon salt</div><div>1/2 cup shredded Fontina cheese</div>
Shitake Mushroom and Radicchio Flat Breads ConventionalHoliday and Specialty Breads1 to 1-1/2 cups all-purpose flour<br />3/4 cup cake flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>2 teaspoons sugar<br />1 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)*<br />Cornmeal <p><strong>Toppings:<br /></strong>2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>1 tablespoon butter OR margarine<br />2 cups sliced shitake mushrooms, stems removed<br />2 cups sliced radicchio<br />4 fresh sage leaves<br />1 cup shredded fontina cheese<br />1/2 cup grated Parmesan cheese</p>
Slavic Holiday Walnut Bread ConventionalHoliday and Specialty Breads<pre>3-1/4 cups all-purpose flour<br />2 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />1 cup butter OR margarine<br />2 eggs<br />Walnut Filling (recipe follows) <br />Powdered Sugar Glaze (recipe follows), optional</pre>
Sour Cream Cinnamon-Sugar Candy Cane Twists ConventionalHoliday and Specialty Breads<pre>3 to 3-1/2 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/8 teaspoon baking soda<br />1/4 cup milk<br />1 cup sour cream<br />4 tablespoons butter OR margarine, divided<br />1 egg<br />1/3 cup brown sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br /> <br /><strong>Almond Glaze:</strong><br />1 cup powdered sugar<br />2 to 3 tablespoons milk<br />1/2 teaspoon almond extract</pre>
Sourdough Focaccia ConventionalHoliday and Specialty Breads<p>1 cup sourdough starter<br />2 to 2-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Sweet Basil<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Oregano<br /></strong>1/4 cup water<br />3 tablespoons olive oil, divided<br />Coarse salt<br />Sliced olives, well drained<br />Sliced fresh mushrooms</p>
Spicy Jalapeno and Bacon Cornbread ConventionalHoliday and Specialty Breads<div>1-1/2 cups all-purpose flour&nbsp;</div><div>1/2 cup yellow cornmeal</div><div>2 envelopes <strong>Fleishmann&rsquo;s&reg; RapidRise Yeast</strong></div><div>1/3 cup grated Asiago cheese<br />1 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper&nbsp;</strong></div><div>1 teaspoon salt</div><div>1/2 cup frozen corn, thawed</div><div>3 tablespoons OR 1 large jalapeno, chopped</div><div>7 strips cooked bacon, crumbled</div><div>1-1/3 cups milk</div><div>1/3 cup <strong>Mazola</strong><strong>&reg;</strong><strong>&nbsp;Vegetable Plus! Oil</strong></div><div>1/4 cup butter OR margarine&nbsp;</div><div>1 egg, slightly beaten</div>
Spinach Artichoke Focaccia ConventionalHoliday and Specialty Breads<div>2-1/2 to 3 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 tablespoon sugar</div><div>1 teaspoon salt</div><div>1 cup very warm water (120&deg; to 130&deg;F)</div><div>2 tablespoons olive oil</div><div>2 tablespoons butter OR margarine, melted</div><div>1 tablespoon <strong>Spice Islands&reg; Minced Garlic</strong></div><div><br /><strong>Topping:</strong></div><div>1 tablespoon butter OR margarine</div><div>1/4 cup minced onion</div><div>1 package (8 ounces) cream cheese, softened</div><div>1/4 cup grated Parmesan cheese&nbsp;</div><div>1/4 cup mayonnaise</div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1 package (10 ounces) frozen spinach, thawed and drained&nbsp;</div><div>1 can (14 ounces) artichoke hearts, drained and chopped</div><div>1/2 cup shredded Monterey Jack cheese</div>
Spinach Twist MachineHoliday and Specialty Breads<pre>Ingredient 1-POUND RECIPE 1-1/2 POUND RECIPE<BR>- (10 slices) (14 slices)<BR>Milk 1/2 cup 2/3 cup<BR>Water (70<SUP>o</SUP> to 80<SUP>o</SUP> F) 1/3 cup 1/2 cup<BR>Eggs, divided 2 2<BR>Salt 1 teaspoon 1-1/2 teaspoons<BR>Bread flour 2-1/2 cups 3-1/2 cups<BR>Sugar 1 tablespoon 4 teaspoons<BR><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1-1/2 teaspoons 2 teaspoons<BR>Finely shredded sharp Cheddar cheese 2/3 cup 1 cup<BR>Finely chopped fresh spinach leaves 1/2 cup 2/3 cup<BR>(patted dry and packed tightly)<BR>Freshly grated Parmesan cheese 1/4 cup 1/3 cup </pre>
Spiral Tuna Melt ConventionalHoliday and Specialty Breads3-1/4 cups all-purpose flour<br />1 tablespoon sugar<br />1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Dill Weed<br /></strong>1&nbsp;envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon butter OR margarine, softened<br />3 cans (5 ounces each) tuna, drained and flaked<br />1/4 cup mayonnaise<br />1 teaspoon <strong>Spice Island&reg; Minced Onion<br /></strong>1 cup shredded Cheddar cheese&nbsp;
Sponge Method Harvest Sheaf Bread ConventionalHoliday and Specialty Breads<pre><B><I>Dough</B></I><br />1 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />1- 1 / 2 to 2 cups all-purpose flour<br />1 / 4 cup warm milk (100&deg; to 110&deg;F)<br />1 / 4 cup butter or margarine, softened<br />1 / 4 cup sugar<br />1 teaspoon salt<br />1 cup whole wheat flour<br />1 / 4 cup finely chopped walnuts<br /><B><I><br />Egg Glaze</B></I><br />1 egg white<br />1 tablespoon water</pre>
Spring Holiday Lemon Braid ConventionalHoliday and Specialty Breads<pre>6 to 6-1/2 cups all-purpose flour&nbsp;<br />1/2 cup sugar&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 tablespoon grated lemon peel&nbsp;<br />1-1/2 teaspoons salt&nbsp;<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Mace or Ground Nutmeg&nbsp;</strong><br />3/4 cup milk&nbsp;<br />1/2 cup water&nbsp;<br />1/3 cup butter or margarine, cut into pieces&nbsp;<br />3 large eggs&nbsp;<br />1 egg white, lightly beaten&nbsp;<br />Additional sugar</pre>
St. Pat's Potato Pizza MachineHoliday and Specialty Breads<pre><STRONG><EM>Crust </EM></STRONG> <br />2/3 cup water<br />1 tablespoon vegetable 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 /><STRONG><EM>Topping</EM></STRONG> <br />2 medium onions, thinly sliced<br />1 tablespoon vegetable oil<br />1 teaspoon <strong>Spice Islands&reg; Thyme (leaves)</strong><br />2 medium red potatoes, sliced 1/8 inch thick<br /><strong>Spice Islands&reg; Medium Grind Black Pepper</strong><br />1-1/2 to 2 cups (6 to 8 ounces) shredded Swiss cheese<br />4 ounces corned beef, sliced 1/8 inch thick and cut into strips<br />2 tablespoons grated Parmesan cheese</pre>
Sugar N' Spice Bunnies MachineHoliday and Specialty Breads<pre>1/2 cup milk<br />1/4 cup water<br />3 tablespoons butter or margarine<br />1 large egg<br />1/2 teaspoon salt<br />2-1/2 cups bread flour<br />1/2 cup chopped dates<br />3 tablespoons sugar<br />1/2 teaspoon ground cinnamon<br />1/8 teaspoon ground allspice<br />1/8 teaspoon ground nutmeg<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><BR><br /><EM><STRONG>Powdered Sugar Glaze</STRONG> (recipe follows)</EM><br />Dates for decoration</pre>
Summer Picnic Loaf ConventionalHoliday and Specialty Breads<pre>3 to 3-1 / 2 cups all-purpose flour<br />1 tablespoon sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />2 teaspoons herb seasoning<br />1 teaspoon salt<br />1 cup water<br />1 / 4 cup butter or margarine<br />3 ounces (about 3 slices) sliced cooked ham<br />3 ounces (about 3 slices) sliced provolone cheese<br />3 ounces (about 3 slices) sliced salami<br />1 (2-ounce) jar chopped pimientos, well-drained<br />1 / 2 cup sliced ripe olives, well-drained<br />1 egg white, lightly beaten<br />Sesame seed, optional</pre>
Sunflower Seed Whole Wheat Braid ConventionalHoliday and Specialty Breads<p>4 to 4-1/2 cups whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup water<br />1/2 cup milk<br />3 tablespoons butter OR margarine<br />2 tablespoons honey<br />1/4 cup sunflower seeds<br />1 egg white, beaten</p>
Sunshine Fruit Rolls ConventionalHoliday and Specialty Breads4-1/2 to 5 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup milk<br />1/3 cup butter OR margarine<br />1/3 cup sugar<br />1/2 teaspoon salt<br />3 eggs<br />1/4 cup half-and-half OR light cream (for brushing on rolls) <p><strong>Filling:<br /></strong>3/4 cup brown sugar<br />1/4 cup all-purpose flour<br />1-1/2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Ground Nutmeg<br /></strong>1/2 cup butter<br />1/2 cup chopped dried apricots<br />1/2 cup dried cranberries</p><p><strong>Icing:<br /></strong>3 ounces cream cheese, softened<br />3 tablespoons butter OR margarine, softened<br />1/2 teaspoon orange peel<br />1-1/2 cups powdered sugar<br />2 to 4 teaspoons orange juice<br />1 cup slivered almonds, toasted (optional)</p>
Super Quick Rolls ConventionalHoliday and Specialty Breads<pre>4- 1 / 2 to 5 cups all-purpose flour<br />1 / 3 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />3 / 4 cup water<br />3 / 4 cup milk<br />1 / 2 cup butter or margarine<br />1 large egg</pre>
Taco Dinner ConventionalHoliday and Specialty Breads<p align="left">1 pound ground beef<br />1 package (1.25 ounces) taco seasoning mix<br />1-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />2 tablespoons butter OR margarine<br />2 eggs<br />1-1/2 cups (6 ounces) shredded Cheddar cheese<br />1/2 cup diced red bell pepper<br />1/4 cup diced green onion<br />3/4 cup crushed tortilla chips<br />Salsa, guacamole or sour cream for garnish, optional</p>
The Pilgrim Loaf ConventionalHoliday and Specialty Breads<pre>3 to 3-1 / 2 cups all-purpose flour<br />1 / 2 cup cornmeal<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 cup water<br />1 / 4 cup butter or margarine<br />2 tablespoons honey<br />2 tablespoons molasses<br />1-1 / 2 cups cooked wild rice or brown rice, cooled*<br />1 / 2 cup chopped pecans, walnuts or hazelnuts, toasted<br />2 tablespoons cornmeal</pre>
Three Flour Braided Bread ConventionalHoliday and Specialty Breads<p>3-1/2 to 4 cups all-purpose flour<br />2 tablespoons sugar<br />2 envelopes<strong> Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon salt<br />2-1/4 cups water<br />1/4 cup butter OR margarine<br />1/4 cup molasses<br />1 to 1-1/4 cups whole wheat flour<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed</strong><br />1 tablespoon cocoa<br />1 to 1-1/4 cups rye flour&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p>
Three Kings Ring ConventionalHoliday and Specialty Breads<pre><U>Ring:<br /></U>4 cups all-purpose flour<br />1/3 cup sugar<br />1/2 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup water<br />1/3 cup milk<br />1/4 cup butter<br />4 eggs<br />1 tablespoon grated orange peel<br /><br />1/2 cup finely chopped dates<br />1/2 cup finely chopped candied mixed fruit<br />1/2 cup finely chopped walnuts<br />2 tablespoons butter, melted<br />1 foil wrapped tiny doll OR coin<br />1 egg white<br /><br /><U>Glaze:<br /></U>1 cup powdered sugar<br />1 to 2 tablespoons orange juice OR milk</pre>
Traditional Chocolate Almond Panettone ConventionalHoliday and Specialty Breads<p>3-1/2 to 4 cups all-purpose flour<br />1/3 cup sugar <br />1 envelope Fleischmann&#39;s&reg; RapidRise Yeast <br />3/4 teaspoon salt <br />3/4 cup evaporated milk <br />1/3 cup butter OR margarine, cut into pieces<br />1/4 cup plus 1 tablespoon water <br />3 eggs, divided<br />1/2 cup mini chocolate chips<br />1/2 cup chopped, blanched slivered almonds, toasted</p>
Traditional Pan Babka ConventionalHoliday and Specialty Breads<pre><strong><em>Dough</em></strong><br />2-1/4 cups all-purpose flour<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/2 cup milk<br />1/4 cup butter OR margarine<br />3 large eggs<br />1/3 cup mixed candied fruits<br />1/3 cup raisins<br /><strong><em><br /><br />Rum Syrup</em></strong><br />1/2 cup sugar<br />1/3 cup water<br />2 teaspoons rum extract&nbsp;<br />&nbsp;<br />Powdered Sugar</pre>
Twelfth Night Cake ConventionalHoliday and Specialty Breads<pre><strong>Dough</strong> &nbsp;&nbsp;<br />1 / 2 cup sour cream&nbsp;&nbsp;<br />1 tablespoon solid vegetable shortening&nbsp;&nbsp;<br />Grated peel and juice of 1 medium orange&nbsp;&nbsp;<br />2-1 / 2 cups <strong>HODGSON MILL</strong> Naturally White Flour, divided&nbsp;&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 / 4 cup granulated sugar&nbsp;&nbsp;<br />1 teaspoon salt&nbsp;&nbsp;<br />1 / 2 teaspoon ground nutmeg&nbsp;&nbsp;<br />1 / 4 teaspoon ground cardamom&nbsp;&nbsp;<br />1 egg&nbsp;&nbsp;<br />7 to 11 milk chocolate nuggets with almonds, unwrapped&nbsp;&nbsp;<br />Coin or trinket, wrapped in parchment paper&nbsp;&nbsp;<br />&nbsp;<br />&nbsp;<br /><strong>Topping</strong> &nbsp;&nbsp;<br />Butter, melted&nbsp;&nbsp;<br />Granulated Sugar&nbsp;&nbsp;<br />8 to 12 candied cherries or gumdrops</pre>
Weekend Waffles ConventionalHoliday and Specialty Breads<p>2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3 tablespoons sugar<br />1 teaspoon salt<br />2 cups very warm milk (120&deg; to 130&deg;F)<br />3 large eggs<br />3 tablespoons melted butter melted OR vegetable oil<br />2 teaspoons <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong></p>
White Cornbread with Chilies ConventionalHoliday and Specialty Breads<div>1/4 cup butter OR margarine</div><div>1 cup white cornmeal</div><div>1 cup all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1/4 cup sugar</div><div>2 teaspoons <strong>Argo&reg;&nbsp;Baking Powder</strong></div><div>1/2 teaspoon salt</div><div>2-1/2 cups very warm buttermilk (120&deg; to 130&deg;F)</div><div>1 egg</div><div>1/2 cup finely chopped hot banana peppers</div><div>1/4 cup finely chopped onion</div>
Whole Wheat Sesame Parmesan Loaf ConventionalHoliday and Specialty Breads<pre><strong>Dough:</strong><br />3 cups whole wheat flour<br />2 to 2-1/2 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt <br />2 cups water<br />1/2 cup butter OR margarine<strong><br /></strong><strong><em>&nbsp;<br /></em></strong><strong>Parmesan and Sesame Seed Filling:</strong><br />1/2 cup grated Parmesan cheese<br />1/2 cup <strong>Spice Islands&reg; Sesame Seed<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong><em>&nbsp;<br /></em><strong>Egg Glaze:</strong><br />1 egg white<br />1 tablespoon water&nbsp;<br />&nbsp;<br /><strong>Spice Islands&reg; Sesame Seed</strong></pre>
Whole Wheat Stollen ConventionalHoliday and Specialty Breads1/4 cup dried blueberries<br />1/3 cup dried cranberries OR cherries<br />1/4 cup golden raisins OR chopped dried candied pineapple<br />Boiling water<br />1 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1 teaspoon freshly grated lemon peel<br />1/2 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Cardamom<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Ground Nutmeg<br /></strong>2/3 cup milk<br />1/4 cup butter OR margarine<br />1 egg plus 1 egg yolk<br />1-1/4 to 1-3/4 cups all-purpose flour<br />1/2 cup slivered almonds, toasted<br />Powdered sugar