Loaves


A wide variety of breads for any taste!

RecipeTypeCategoryIngredients
1920's Nut Loaf ConventionalLoaves<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 />3 / 4 cup warm milk (100&deg; to 110&deg;F)<br />2 tablespoons butter or margarine, softened<br />3 tablespoons sugar<br />1 teaspoon salt<br />3 to 3-1 / 2 cups all-purpose flour<br />1 large egg<br />3 / 4 cup chopped walnuts, toasted<br />1 egg white, lightly beaten</pre>
90-Minute Pecan Cornbread ConventionalLoaves<pre>4 cups all-purpose flour<br />1 cup yellow cornmeal<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1- 1/2 teaspoons salt<br />1 cup milk<br />1/2 cup water<br />1/2 cup butter OR margarine<br />2 large eggs<br />3/4 cup pecan pieces</pre>
Anadama Bread ConventionalLoaves<pre>1/2 to 2/3 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3 cups all-purpose flour<br />1/3 cup yellow cornmeal<br />1 teaspoon salt<br />3 tablespoons butter or margarine, cut into pieces <br />3 tablespoons light molasses</pre>
Applesauce Bran Bread ConventionalLoaves<p>2-1/2 to 3 cups all-purpose flour<br />1/2 cup 100% bran cereal<br />1/2 cup brown sugar<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 cup applesauce<br />1/4 cup milk<br />1/4 cup water<br />1/4 cup butter OR margarine<br />1 egg </p>
Asiago and Basil Bread ConventionalLoaves<pre>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm water (100&deg; to 110&deg;F)<br />2 tablespoons sugar<br />3-1/2 to 3-3/4 cups flour, divided<br />1-3/4 teaspoons garlic salt, divided<br />4 eggs, divided<br />1/2 cup butter or margarine, softened<br />1 cup shredded Asiago cheese<br />2 tablespoons dried basil OR 6 tablespoons minced fresh basil</pre>
Autumn Onion Loaf ConventionalLoaves<pre><strong><u>Dough</u></strong><br />4 to 4-1/2 cups all-purpose flour<br />3 tablespoons sugar<br />2 tablespoons <strong>Spice Islands&reg; Minced Onion</strong><br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons salt<br />1/2 teaspoons <strong>Spice Islands&reg; Garlic Salt</strong><br />3/4 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />1 egg<br /><strong><u>Onion topping:</u></strong><br />1 medium onion, thinly sliced (about 2/3 cup)<br />2 tablespoons olive oil<br />1 tablespoon <strong>Spice Islands&reg; Dill Weed</strong><br />1 teaspoon <strong>Spice Islands&reg; Garlic Salt</strong><br /> <br />Kosher salt<br />1 tablespoon butter OR margarine, melted</pre>
Bacon and Sundried Tomato Bread for BLT Sandwiches ConventionalLoaves<div>2-3/4 to 3-1/4 cups bread flour</div><div>2 tablespoons sugar</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 teaspoon <strong>Spice Islands&reg; Sweet Basil</strong></div><div>3/4 teaspoon salt</div><div>1 cup plus 2 tablespoons very warm water (120&ordm; to 130&ordm;F)</div><div>1/3 cup crumbled, cooked bacon</div><div>1/3 cup drained, chopped, sun-dried tomatoes (packed in oil)</div><div>1 large clove garlic, minced</div><div>1 tablespoon melted butter OR margarine, optional</div><div><br /><strong>Suggested Sandwich Filling:</strong></div><div>Mayonnaise, or your favorite sandwich spread</div><div>1 pound sliced bacon, cooked crisp and drained on absorbent toweling</div><div>Chilled lettuce leaves</div><div>Fresh tomato slices</div>
Bacon Pepper Bread ConventionalLoaves<pre>7-1/4 cups all-purpose flour, divided<br />3 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/2 teaspoons coarsely ground pepper<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1-1/2 cups (12 ounce can) evaporated milk<br />3/4 cup water<br />1/3 cup butter or margarine<br />1 egg<br />1/2 pound low sodium bacon, crisp-cooked and crumbled</pre>
Banana Batter Bread ConventionalLoaves<p>3 cups all-purpose flour<br />1/3 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>3/4 teaspoon salt<br />1/2 teaspoon baking soda<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 cup water<br />1/4 cup milk<br />3 tablespoons butter OR margarine<br />1 egg<br />2/3 cup mashed ripe bananas<br />2/3 cup chopped pecans</p>
Banana Nut Bread ConventionalLoaves<pre>1 / 3 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />1 / 2 cup warm evaporated milk (100&deg; to 110&deg;F)<br />1 / 3 cup butter or margarine, softened<br />3 / 4 cup sugar<br />1 teaspoon salt<br />4-1 / 2 to 5 cups all-purpose flour<br />2 large eggs<br />1 cup mashed banana<br />1 / 2 cup chopped pecans, toasted<br />1 tablespoon ground cinnamon<br />2 tablespoons butter or margarine, melted</pre>
Banana Pecan Whole Wheat Loaf ConventionalLoaves<pre><strong><em>Dough:</em></strong><br />2-1/2 cups whole wheat flour<br />1 to 1-1/2 cups all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />2/3 cup water<br />2 tablespoons butter OR margarine, softened<br />1/2 cup mashed ripe banana<br />1 large egg<br />1/2 cup chopped pecans, toasted OR raisins<strong><em>&nbsp;<br />&nbsp;<br /></em></strong></pre><pre><strong><em>Topping:</em></strong><br />1 tablespoon sugar<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Cardamom</strong> OR 1/4 teaspoon <strong>Spice Islands&reg; Ground Allspice</strong></pre>
Black Bran Bread ConventionalLoaves<p>1-3/4 cups stone ground rye flour<br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup wheat bran <br />4 teaspoons vital wheat gluten<br />1 tablespoon brown sugar<br />1 tablespoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>1 teaspoon salt<br />1 teaspoon instant coffee granules<br />1-1/2 cups water<br />2 tablespoons molasses<br />2 tablespoons apple cider vinegar<br />2 tablespoons butter OR margarine<br />1 square (1 ounce) unsweetened chocolate<br />1 egg white<br />1 tablespoon water</p>
Black Pepper-Onion Bread MachineLoaves<pre><STRONG>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</STRONG><br />2/3 cup water 1 cup<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon <br />2 cups bread flour 3 cups<br />2 tablespoons nonfat dry milk powder 3 tablespoons<br />2 teaspoons sugar 1 tablespoon<br />1 teaspoon minced onions 1-1/2 teaspoons<br />1/2 teaspoon ground pepper 3/4 teaspoon<BR>1/8 teaspoon garlic powder 1/4 teaspoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Bran Bubble Loaf ConventionalLoaves<pre>1 cup 100% bran cereal<br />1 cup boiling water<br />1/2 cup butter OR margarine, divided<br />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 teaspoon salt<br />2 eggs<br />1 cup pitted dates (finely snipped) OR chopped dates<br />1 cup chopped walnuts or pecans<br />1/2 cup maple-flavored syrup</pre>
Bread In A Bag ConventionalLoaves<p>2-1/2 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons sugar<br />3 tablespoons nonfat dry milk powder<br />1 teaspoon salt<br />1 cup water<br />3 tablespoons <strong>Mazola</strong><strong><strong>&reg;</strong> Corn</strong> <strong>Oil</strong></p>
Bread Line Loaf ConventionalLoaves<pre>3 to 3-1 / 2 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 cup water<br />3 tablespoons butter or margarine<br />2 teaspoons melted butter or margarine</pre>
Candied Ginger and Lemon Zest Bread ConventionalLoaves<pre>3 1/4 - 4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon grated lemon zest<br />2 teaspoons salt<br />2 cups milk (120&ordm;&nbsp;to 130&ordm; F)<br />1/2 cup water<br />1/3 cup honey<br />1/4 cup vegetable oil<br />3 cups whole wheat flour<br />1/2 cup finely chopped candied ginger</pre>
Caramelized Onion Focaccia MachineLoaves<p><strong><em>Dough:<br /></em></strong>3/4 cup water<br />2 tablespoons olive oil<br />1 teaspoon salt<br />2 cups bread flour<br />1 tablespoon sugar<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast<br /><br /></strong><em><strong>Onion Topping:<br /></strong></em>3 tablespoons butter OR margarine<br />2 medium onions, sliced<br />2 cloves garlic, minced<br />3/4 cup shredded mozzarella cheese<br />2 tablespoons grated Parmesan cheese</p>
Challah ConventionalLoaves<pre>1 cup warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2 tablespoons sugar<br />1/3 cup butter or margarine, softened<br />1-1/2 teaspoons salt<br />5-1/4 to 5-3/4 cups all-purpose flour<br />4 eggs<br />1 teaspoon water<br /><strong>Spice Islands&reg; Poppy Seed, optional</strong></pre>
Cheddar Bacon Meal in a Wheel ConventionalLoaves<pre><strong>Filling:</strong><br />1 teaspoon vegetable oil<br />1/2 cup diced onion<br />1/2 cup diced peppers (green, red or orange may be used)<br /><strong>Dough:</strong><br />3 to 3-1/2 cups all-purpose flour<br />1-1/2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 teaspoon salt<br />1/2 cup water<br />1/2 cup milk<br />3 tablespoons shortening<br />1 cup shredded cheddar cheese<br />1/2 cup real bacon bits</pre>
Cheddar Cheese Bread MachineLoaves<pre> <STRONG><U>1 POUND LOAF:</U> <U>1-1/2 POUND LOAF:</U></STRONG><BR><STRONG> </STRONG><BR><BR><br />water&nbsp;&nbsp;&nbsp; 1/2 cup 3/4 cup<br />(70<SUP>o</SUP> to 80<SUP>o</SUP> F)<br /><BR>egg, large 1 1<br />salt 3/4 teaspoon 1 teaspoon<br />bread flour 2 cups 3 cups<br />shredded sharp 2/3 cup 1 cup<BR> cheddar cheese<br />nonfat dry milk 1 tablespoon + 2 tablespoons<BR> 1 teaspoon<br />sugar 1 tablespoon + 2 tablespoons<br /> 1 teaspoon<br /><strong>Fleischmann&#39;s&reg; </strong> 1 teaspoon 1 teaspoon<BR><strong>Bread Machine</strong><BR></strrong>Yeast</strong></pre>
Cheddar Pinwheel Bread ConventionalLoaves<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 cup warm milk (100&deg; to 110&deg;F)<br />2 tablespoons sugar<br />2 tablespoons butter&nbsp;OR margarine, softened<br />1-1/2 teaspoons salt<br />4-1/2 to 5 cups all-purpose flour<br />2 cups grated cheddar cheese<br />2 jars (4 ounces each) diced pimientos, well drained</pre>
Cheese Braid ConventionalLoaves<pre>1 / 4 cup warm water (105<SUP>o</SUP> to 110<SUP>o</SUP>F)<br />1 envelope <B>Fleischmann&#39;s&reg; Active Dry Yeast</B><br />3 cups all-purpose flour<br />1 tablespoon sugar<br />1 teaspoon salt<br />1 cup (4-ounces) grated sharp cheddar cheese<br />3 tablespoons butter or margarine, softened<br />3 / 4 cup very cold water<br />1 egg white beaten with 1 tablespoon water</pre>
Cheese Herb Bread ConventionalLoaves<pre>1-1 / 2 cups warm water (100&deg; to 110&deg;F)&nbsp;&nbsp;<br />2 envelopes <strong><STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG>&nbsp;&nbsp;<br />1-1 / 2 teaspoons salt&nbsp;&nbsp;<br />2 teaspoons Italian herb seasoning&nbsp;&nbsp;<br />1 clove minced garlic&nbsp;&nbsp;<br />4-1 / 2 cups all-purpose flour&nbsp;&nbsp;<br />2 large eggs&nbsp;&nbsp;<br />2 cups shredded cheddar cheese&nbsp;&nbsp;<br />1 (4.5-ounce) can diced green chilies, drained&nbsp;&nbsp;<br />1 (2-ounce) jar diced pimientos, drained</pre>
Chill and Bake Cranberry Loaf ConventionalLoaves<pre>2 cups all-purpose flour<br />2 / 3 cup sugar<br />1 / 3 cup nonfat dry milk powder<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 / 2 teaspoon baking soda<br />1 / 2 teaspoon salt<br />1 / 2 cup water<br />1 / 3 cup butter or margarine<br />2 eggs, large<br />1 teaspoon vanilla extract<br />1 cup chopped cranberries, fresh<br />1 / 2 cup chopped pecans, toasted</pre>
Chunky Peanut Butter Bread ConventionalLoaves<p>4 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup milk<br />1/2 cup water<br />1/3 cup peanut butter<br />2/3 cup chopped peanuts</p>
Cinnamon Swirl Orange Bread ConventionalLoaves<pre><strong>Dough</strong><br />5 to 5-1/2 cups all-purpose flour<br />&frac12; cup sugar<br />1 tablespoon orange peel<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup milk<br />&frac14; cup water<br />&frac14; cup orange juice<br />&frac14; cup butter OR margarine<br />1 egg<br /><strong>Cinnamon Filling</strong><br />&frac12; cup sugar<br />1 tablespoon ground cinnamon<br /><strong>Orange Glaze</strong><br />1 cup powdered sugar<br />2 tablespoons orange juice<br />1 teaspoon orange peel</pre>
Cornmeal Herb Bread ConventionalLoaves<pre>1-1/2 cups warm water (100&deg; to 110&deg;F) <br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast </strong><br />3/4 cup warm milk (100&deg; to 110&deg;F) <br />1/2 cup vegetable oil <br />1/2 cup honey <br />1 tablespoon salt <br />1 tablespoon wheat gluten <br />1-1/2 cups cornmeal <br />4-1/2 to 5 cups whole wheat flour <br />1 tablespoon <strong>Spice Islands&reg; Poppy Seed </strong><br />1 teaspoon <strong>Spice Islands&reg; Celery Seed </strong><br />1 teaspoon <strong>Spice Islands&reg; Basil</strong><br />1 teaspoon <strong>Spice Islands&reg; Sage</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Dill Weed</strong><br />1 large egg <br />1 egg white, beaten with 1 tablespoon water <br />1 tablespoon <strong>Spice Islands&reg; Sesame Seeds</strong><br /></pre>
Country Swedish Rye Loaf ConventionalLoaves<p>3-1/2 to 4 cups all-purpose flour<br />1-1/2 cups rye flour<br />1/3 cup brown sugar<br />2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 cup milk<br />1 cup water<br />2 tablespoons butter OR margarine</p>
Cracked Wheat Loaf ConventionalLoaves<pre>1/2 cup milk<br />1/2 cup cracked wheat*<br />2-3/4 cups whole wheat flour made from hard white wheat OR all-purpose flour<br />2 tablespoons sugar<br />1-1/2 teaspoons salt<br />2 tablespoons butter<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3/4 cup warm water (100&deg; to 110&deg;F), divided</pre>
Cran Apple Granola Bread ConventionalLoaves2/3 cup apple juice<br />2/3 cup apple sauce<br />3 tablespoons honey<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3 tablespoons butter OR margarine, melted<br />1/2 cup granola<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1 teaspoon salt<br />1-1/2 cups whole wheat flour<br />1/2 cup dried cranberries<br />1-1/4 to 1-3/4 cups all-purpose flour
Cranberry and Walnut Sweet Potato Bread ConventionalLoaves1/2 cup water<br />1/3 cup milk<br />3 tablespoons honey<br />4 tablespoons butter OR margarine, cut into 6 pieces<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1-1/2 cups whole wheat flour<br />1/2 cup old fashioned oats<br />1-1/2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Pumpkin Pie Spice</strong><br />1/2 cup mashed sweet potatoes<br />1-1/4 to 1-3/4 cups bread flour<br />1/2 cup dried cranberries<br />1/2 cup chopped walnuts<br />
Cranberry Cinnamon Bread ConventionalLoaves1/2 cup warm water (100&deg; to 110&deg;F)<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 />1/2 cup warm milk (100&deg; to 110&deg;F)<br />1/2 cup brown sugar<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>1 egg<br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Vanilla Extract<br /></strong>2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Ground Nutmeg <br /></strong>1/2 teaspoon salt<br />3-3/4 to 4-1/4 cups white whole wheat flour<br />1 cup dried cranberries, divided <p>Cinnamon Filling:<br />1/4 cup butter, very soft<br />1/2 cup brown sugar<br />1/4 cup sugar<br />1-1/2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Ground Nutmeg&nbsp;<br />&nbsp;<br /></strong>Additional melted butter (optional)</p>
Cranberry Nut Whole Wheat Bread ConventionalLoaves<p>4-1/4 to 5-1/4 cups whole wheat flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>2 teaspoons salt<br />1/2 cup honey<br />1-1/2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2-1/4 cups very warm water (120&deg; to 130&deg;F)<br />1/2 cup oat flour<br />1/4 cup vital wheat gluten<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1/2 cup chopped, dried cranberries<br />1/2 cup chopped pecans</p>
Cranberry Wheat Bread MachineLoaves<pre>1-1/3 cups water<br />2 tablespoons vegetable oil<br />1 cup dried cranberries<br />1 teaspoon salt<br />2 cups whole wheat flour<br />1 cup bread flour<br />1/4 cup brown sugar<br />3 tablespoons nonfat dry milk powder<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Cranberry-Pecan Bread ConventionalLoaves<pre>4 to 4-1/4 cups all-purpose flour<br />1/4 cup sugar<br />2 tablespoons non-fat dry milk<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt <br />1 1/4 cups + 2 tablespoons water<br />2 tablespoons butter or margarine<br />1 (3.5-ounce) package sweetened dried cranberries<br />3/4 cup chopped pecans, toasted</pre>
Curry Bread MachineLoaves<pre><STRONG>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</STRONG><br />2/3 cup water 1 cup<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />2 cups bread flour 3 cups<br />1/4 cup flaked coconut 1/3 cup<br />1/4 cup coarsely chopped roasted peanuts 1/3 cup<br />2 tablespoons nonfat dry milk powder 3 tablespoons<br />2 teaspoons sugar 1 tablespoon<br />1 teaspoon curry powder 1-1/2 teaspoons<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Diced Sweet Pepper Cornbread ConventionalLoaves<pre>1-1/2 cups cornmeal&nbsp;&nbsp;<br />3 cups all-purpose flour&nbsp;&nbsp;&nbsp;<br />2 tablespoons sugar&nbsp;&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong>&nbsp;&nbsp;&nbsp;&nbsp;<br />1-1/2 teaspoons salt&nbsp;&nbsp;&nbsp;<br />1 cup milk&nbsp;&nbsp;&nbsp;<br />3/4 cup water&nbsp;&nbsp;&nbsp;<br />1/2 cup butter OR margarine&nbsp;&nbsp;&nbsp;&nbsp;<br />2 large eggs&nbsp;&nbsp;&nbsp;<br />1 can (11 ounces) vacuum-packed whole kernel corn, drained&nbsp;&nbsp;&nbsp;<br />1/2 cup sweet red and green pepper, diced and blanched</pre>
Dill Wheat Bread Bowl MachineLoaves<pre>1-1/4 cups water<br />2 tablespoons honey<br />2 tablespoons butter OR margarine<br />1-1/4 teaspoons salt<br />2 cups bread flour<br />1-1/2 cups whole wheat flour<br />2 tablespoons nonfat dry milk<br />1 teaspoon <strong>Spice Islands&reg; Dill Weed<br /></strong>1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Dilly Onion Bread ConventionalLoaves<div>1 cup shreds of wheat bran cereal</div><div>1/2 cup nonfat dry milk</div><div>1/4 cup butter OR margarine</div><div>1-1/2 cups boiling water</div><div>1 cup whole wheat flour</div><div>2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons sugar</div><div>1 teaspoon salt</div><div>1 egg</div><div>1-1/2 cups bread flour</div><div>1/4 cup chopped green onions</div><div>1/4 cup chopped red onion</div><div>1 tablespoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1 tablespoon finely minced red onion</div><div>1 tablespoon finely minced green onion</div><div><br /></div>
Donna Fletcher's Cheese Bread MachineLoaves<pre>3/4 cup + 2 tablespoons water<br />1 tablespoon butter<br />1 teaspoon salt<br />2 cups bread flour<br />1/3 cup oatmeal<br />2 tablespoons non-fat dry milk powder<br />2 tablespoons sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />1 tablespoon Italian herb seasoning<br />1/3 cup grated Parmesan cheese 6 ounces sliced provolone, cut into 2-inch squares</pre>
Dried Cherry-Almond Bread MachineLoaves<pre>1 / 2 cup + 2 tablespoons water<br />1 / 2 cup milk<br />1 / 4 cup butter or margarine<br />1 large egg<br />1 teaspoon salt<br />3 cups bread flour<br />1 / 2 cup dried tart red cherries or dried cranberries<br />1 / 3 cup slivered almonds, toasted<br />1 / 4 cup sugar<br />2-1 / 4 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Dried Tomato and Rosemary Bread MachineLoaves<pre><U><STRONG>1-POUND LOAF:</STRONG></U> <STRONG><U>INGREDIENTS:</U></STRONG> <U><STRONG>1-1/2 POUND LOAF:</STRONG></U><br />2/3 cup water 1 cup<br />2 tablespoons snipped unsalted dried 3 tablespoons<br /> tomatoes (do not use<BR> oil pack)<br />1 tablespoon olive or vegetable oil 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />2 cups bread flour 3 cups<br />3 tablespoons nonfat dry milk powder 1/4 cup<br />2 teaspoons sugar 1 tablespoon<br />1/2 teaspoon dried rosemary, crushed 1 teaspoon<br />1/2 teaspoon paprika 3/4 teaspoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread </strong> 2 teaspoons<BR> <strong>Machine Yeast</strong></pre>
Easy Cheesy Bread ConventionalLoaves<pre>4 to 4 1/2 cups all-purpose flour, divided<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons dried Italian seasoning<br />1-1/2 teaspoons salt<br />3/4 teaspoon garlic powder<br />1-1/2 cup warm water (120&deg; F to 130&deg;F)<br />2 eggs<br />2 cups shredded cheddar cheese, divided<br />2 cans (4 ounces each) diced green chiles, drained<br />1/4 cup drained sliced pimiento</pre>
Easy Oat Bread ConventionalLoaves<pre>5-1/2 cups (27.5 ounces) unbleached all-purpose white flour or unbleached white bread flour, plus more as needed<br />1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, plus 4 tablespoons for garnish<br />3 tablespoons granulated sugar<br />Scant 2-3/4 teaspoons table salt<br />1 teaspoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/4 cup clover honey or light (mild) molasses<br />1/4 cup corn oil or other flavorless vegetable oil, plus<br /> more for coating dough top and baking pans<br />2-1/4 cups plus 2 tablespoons ice water, plus more if needed</pre>
Fajita Bread MachineLoaves<pre>1 / 2 cup sour cream<br />1 / 4 cup water<br />1-1 / 2 teaspoons salt<br />1 / 2 cup chopped green onion<br />1 / 4 cup canned green chilies, well drained<br />1 / 4 cup diced green pepper<br />1 / 4 cup diced red pepper<br />1 / 2 cup bacon bits<br />2-1 / 2 tablespoons potato flakes<br />1-1 / 2 tablespoons dry milk powder<br />1 tablespoon chopped jalapeno pepper<br />1 cup shredded cheddar cheese<br />3 cups bread flour<br />1- 1 / 2 tablespoons sugar<br />3 teaspoons <B>Fleischmann&#39;s&reg; Bread Machine Yeast</B><br />Melted butter</pre>
Famous Herb Sandwich Bread MachineLoaves<pre><STRONG>1-POUND LOAF INGREDIENTS 1 1/2-POUND LOAF</STRONG><br />2/3 cup milk 1 cup<br />3 tablespoons <STRONG>Durkee&reg; Famous Sauce </STRONG> 1/4 cup<br />1 tablespoon butter or margarine 1 tablespoon<br />1/2 teaspoon salt 3/4 teaspoon<br />2 cups bread flour 3 cups<br />2 teaspoons sugar 1 tablespoon<br />1/2 teaspoon <strong>Spice Islands&reg;</strong> 3/4 teaspoon<br /> <strong>Italian Herb Seasoning</strong><br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Fresh Herb Batter Bread ConventionalLoaves3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 teaspoon salt<br />2 tablespoons chopped fresh parsley<br />1-1/2 teaspoons chopped fresh rosemary<br />3/4 teaspoon chopped fresh thyme<br />1-1/4 cups water<br />2 tablespoons shortening
Fruit and Nut Monkey Bread MachineLoaves<pre><strong>Dough</strong><br />3/4 cup water<br />1/2 cup mashed potato<br />1 teaspoon lemon extract<br />3 tablespoons butter OR margarine<br />2 eggs<br />1 teaspoon salt<br />3 cups bread flour<br />1/2 cup sugar<br />1 teaspoon grated lemon peel<br />2 teaspoons <STRONG>Fleischmann&#39;s&reg; Bread Machine OR RapidRise Yeast</STRONG><br /><strong>Glaze</strong><br />1/2 cup brown sugar<br />1/2 cup granulated sugar<br />3/4 cup whipping cream<br />1 teaspoon rum extract<br />1 tablespoon macadamia nut liquor, optional<br />1 cup chopped pecans<br />1/2 cup raisins<br />1/2 cup chopped dried apricots</pre>
Garden Batter Bread ConventionalLoaves<p>3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1 teaspoon salt<br />1-1/4 cups water<br />1/4 cup light molasses<br />2 tablespoons butter OR margarine, cut-up<br />1 egg<br />1 cup wheat germ<br />1 cup shredded carrots<br />2 tablespoons <strong>Spice Islands&reg; Parsley Flakes</strong></p>
Gluten Free Pumpernickel Bread ConventionalLoaves<div>1-1/2 cups water</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>1 tablespoon sugar</div><div>2 cups brown rice flour&nbsp;</div><div>2/3 cup potato starch&nbsp;</div><div>1/3 cup tapioca flour&nbsp;</div><div>1/2 cup nonfat dry milk</div><div>1 tablespoon cocoa powder</div><div>1 tablespoon <strong>Spice Islands&reg; Minced Onion</strong></div><div>2-1/2 teaspoons xanthum gum&nbsp;</div><div>1-1/2 teaspoons salt</div><div>1 teaspoon instant coffee</div><div>1 teaspoon sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Caraway Seed</strong></div><div>3 tablespoons molasses (full flavor molasses is recommended)</div><div>1 teaspoon vinegar</div><div>3 eggs</div><div>2 tablespoons <strong>Mazola&reg; Corn Oil</strong></div>
Golden Cheddar Loaf ConventionalLoaves<pre>3-1/2 to 4 cups all-purpose flour<br />2 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup water<br />1/3 cup milk<br />1-1/2 cups (6 ounces) grated sharp cheddar cheese<br />1 egg white, lightly beaten with 1 tablespoon water</pre>
Grandma's Raisin Bread ConventionalLoaves<pre>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm water (100&deg; to 110&deg;F)<br />2 cups milk<br />1/2 cup sugar<br />6 tablespoons butter OR margarine<br />1 teaspoon salt<br />7-1/2 to 8 cups all-purpose flour, divided<br />2 eggs<br />1 cup raisins</p></span></pre>
Greek Focaccia MachineLoaves<pre><EM><STRONG>Dough</STRONG></EM><br />2 / 3 cup water<br />1 tablespoon olive oil<br />1 / 2 teaspoon salt<br />2-1 / 4 cups bread flour<br />1-1 / 2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />1 / 2 teaspoon dried basil leaves<br />1 / 2 teaspoon dried oregano leaves<br />&nbsp;<br /><STRONG><EM>Topping</EM></STRONG><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 onions, sliced in rings, sautéed in 1 tablespoon olive oil</pre>
Greek-Style Bread MachineLoaves<pre><STRONG>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</STRONG><br />1/2 cup crumbled feta cheese 3/4 cup (3 ounces)<br /> (2 ounces)<br />2/3 cup milk 1 cup<br />1 tablespoon olive or vegetable oil 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />2 cups bread flour 3 cups<br />3 tablespoons sliced pitted ripe olives, drained 1/4 cup<br />2 teaspoons sugar 1 tablespoon<br />1- 1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Hearty Chicken Pot Pie ConventionalLoaves<p>Biscuits:<br />2-1/2 cups all-purpose flour<br />2 tablespoons sugar<br />1/2 teaspoon <strong>Argo&reg; Baking Powder</strong><br />1/2 teaspoon salt<br />1/2 cup shortening<br />3/4 cup buttermilk&nbsp;<br />1/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG>&nbsp;<br />&nbsp;<br />Filling:<br />3 tablespoons butter, divided<br />1 medium onion, diced<br />2 cups cooked, diced chicken<br />1 package (16 ounces) frozen mixed vegetables<br />1 cup chicken broth<br />1 teaspoon <strong>Spice Islands&reg; Garlic Salt</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Medium Grind Black Pepper</strong><br />1 cup cold milk<br />3 tablespoons <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong></p>
Hearty Oat and Walnut Bread ConventionalLoaves<pre>3 to 3-1/2 cups all-purpose flour<br />1/2 cup quick-cooking oats, toasted*<br />1/4 cup firmly packed brown sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1-1/4 cups water<br />2 tablespoons butter or margarine<br />3/4 cup chopped walnuts, toasted</pre>
Herb Hearth Bread ConventionalLoaves<p>4 to 4-1/2 cups whole wheat flour <br />1/2 cup grated Parmesan cheese <br />1/2 cup finely chopped fresh parsley <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast <br /></strong>1 teaspoon salt <br />1 teaspoon sugar <br />1/2 teaspoon <strong>Spice Islands&reg; Sage <br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Rosemary<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Thyme<br /></strong>2 cups very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil <br />1 egg white, beaten <br /><strong>Spice Islands&reg;Sesame Seed</strong></p>
Hollow Honey Beehive Bread ConventionalLoaves<pre>6-2/3 cups all-purpose flour&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1-1/2 teaspoons salt&nbsp;<br />1-1/4 cups water&nbsp;<br />1/2 cup honey&nbsp;<br />1/2 cup butter or margarine&nbsp;<br />2 eggs, large<br />&nbsp;<br /><strong><em>Egg Glaze</em></strong> (recipe follows<u>)</u>&nbsp;<br /><strong><em>Honey Butter</em></strong> (recipe follows)</pre>
Honey Nut Seed Bread ConventionalLoaves<pre><strong><em>Dough:</em></strong><br />2-1/2 to 3 cups all-purpose flour<br />2-1/2 cups whole wheat flour<br />1/2 cup nonfat dry milk <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />2 teaspoons <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2 cups water<br />1/3 cup honey<br />1/4 cup butter OR margarine<br />1/4 cup sunflower seeds<br />1/4 cup chopped almonds<br />1 tablespoon <strong>Spice Islands&reg; Sesame Seed<br /></strong><em><strong><br /><br /></strong></em></pre><pre><em><strong>Seed Topping:</strong></em><br />1/4 cup honey<br />1/4 cup sunflower seeds<br />1/4 cup chopped almonds<br />1 tablespoon <strong>Spice Islands&reg; Sesame Seed</strong><br /><em><br /></em></pre>
Honey Oatmeal Bread ConventionalLoaves<p>1/2 cup old fashioned oats<br />1/4 cup honey<br />2 tablespoons butter OR margarine<br />1-1/2 teaspoons salt<br />1 cup boiling water<br />2-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 egg<br />1 tablespoon old fashioned oats (optional) </p>
Honey Orange Oatmeal Bread ConventionalLoaves<pre>3-1/2 to 4 cups all-purpose flour<br />3/4 cup old-fashioned oats <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons orange peel<br />1/2 teaspoon salt<br />1-1/4 cup water<br />2 tablespoons honey<br />1 tablespoon butter<br />3/4 cup chopped dates OR pitted dates, snipped <br />1 egg, lightly beaten</pre>
Honey Whole Wheat Loaf MachineLoaves<pre>1/2 cup milk<br />1/4 cup water<br />3 tablespoons honey<br />2 tablespoons butter OR margarine<br />1 large egg<br />1 teaspoon salt<br />1-1/2 cups bread flour<br />1 cup whole wheat flour<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>
Honey Whole Wheat Loaf ConventionalLoaves<pre>1-1/2 to 2 cups all-purpose flour<br />1-1/2 cups whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />3 tablespoons honey<br />2 tablespoons butter OR margarine<br />1 large egg<br />1&nbsp;egg (beaten with 1 tablespoon of water)</pre>
Irish Freckle Bread ConventionalLoaves<pre>5 to 5-1 / 2 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 />1 cup potato water or water<br />1 / 2 cup butter or margarine<br />2 large eggs<br />1 / 3 cup potato, cooked and mashed<br />1 cup chopped dates</pre>
Italian Bread ConventionalLoaves<pre>1-3/4 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 teaspoons salt<br />5 to 5-1/2 cups all-purpose flour<br />Additional flour, optional</pre>
Italian Daily Bread ConventionalLoaves<p>4-1/2 to 5 cups all-purpose flour <br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast <br /></strong>2 teaspoons salt <br />1-3/4 cups very warm water (120&deg; to 130&deg;F) <br />1 tablespoon olive oil <br />Cornmeal <br />1 egg white beaten with 1 tablespoon water</p>
Jalapeno Cornbread MachineLoaves<pre>1 cup + 3 tablespoons water<br />3 tablespoons butter OR margarine<br />1&ndash;1 / 2 teaspoons salt <br />1 tablespoon seeded, finely chopped jalapeno pepper<br />3-1 / 4 cups bread flour<br />1 / 3 cup cornmeal<br />2 / 3 cup frozen whole kernel corn, thawed<br />2 tablespoons sugar <br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Karolina Rye Bread ConventionalLoaves<pre>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2-1/4 cups warm water (100&deg; to 110&deg;F), divided<br />2 teaspoons sugar<br />1/4 cup corn oil<br />1/2 cup <strong>Karo&reg; Dark Corn Syrup</strong><br />1/4 cup mild molasses<br />4 teaspoons salt<br />3 cups rye flour<br />5 to 5-1/2 cups all-purpose flour<br />2 tablespoons butter, softened</pre>
Lavender-Almond Bread ConventionalLoaves<pre>5 to 5-1/2 cups all-purpose flour, divided<br />2 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-3/4 teaspoons salt<br />1-1/2 cups water <br />1/2 cup milk<br />1/3 cup honey<br />2 tablespoons butter or margarine<br />8 drops lavender essential oil, divided (optional)<br />1/2 cup slivered almonds<br /><br />Optional Topping:<br />1/4 cup honey<br />1 teaspoon dry lavender blossoms</pre>
Lemon Poppy Seed Bread ConventionalLoaves<p>1-1/3 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>7 to 7-1/2 cups all-purpose flour<br />1 cup sugar<br />1 teaspoon salt<br />1 package (3.4 ounces) instant lemon pudding<br />1-1/2 tablespoons <strong>Spice Islands&reg; Poppy Seeds<br /></strong>1 cup milk<br />1/4 cup butter OR margarine <br />2 eggs<br />1-1/2 teaspoons lemon extract</p><p><strong>Lemon Spread:<br /></strong>1/4 cup butter OR margarine, softened<br />1/2 package (4 ounces) cream cheese, softened<br />1/4 cup powdered sugar<br />1/4 teaspoon lemon extract</p>
Master Cheese Bread Dough ConventionalLoaves<pre>6 to 6-1 / 2 cups all-purpose flour<br />1 / 3 cup sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 tablespoon salt<br />1-1 / 2 cups water<br />2 / 3 cup milk<br />3 cups shredded sharp cheddar cheese<br />1 egg white, beaten with 1 tablespoon water</pre>
Millet-Orange Loaf MachineLoaves<pre> <STRONG>1-POUND LOAF 1-1/2-POUND LOAF</STRONG><br /> (8 slices) (12 slices)<br />Water (70<SUP>o</SUP> to 80<SUP>o</SUP> F) 3/4 cup 1 cup plus 2 tablespoons<br />Millet or cracked wheat bulgur 2 tablespoons 3 tablespoons<br />Honey 2 tablespoons 3 tablespoons<br />Vegetable oil 1 tablespoon 1 tablespoon<br />Freshly grated orange peel 1 teaspoon 1 1/2 teaspoons<br />Salt 3/4 teaspoon 1 1/4 teaspoons<br />Bread flour 1- 1/4 cups 2 cups<br />Whole wheat flour 3/4 cup 1 cup<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1- 1/2 teaspoons 2 teaspoons</pre>
Mini Loaf Scandinavian Rye ConventionalLoaves<pre>3 to 3-1/2 cups all-purpose flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon freshly grated orange peel<br />2-1/2 teaspoons salt<br />2 teaspoons <strong>Spice Islands&reg; Fennel Seed </strong><br />1 cup beer OR malt liquor <br />1/2 cup water <br />1/4 cup light molasses<br />2 tablespoons butter OR margarine<br />2-1/2 cups medium rye flour<br /><strong><em>Molasses Glaze</em></strong> (recipe follows)</pre>
Mustard Dill Bread ConventionalLoaves<pre>4-1 / 2 to 5 cups all-purpose flour<br />1 / 4 cup brown sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1- 1 / 2 teaspoons dried dill weed<br />1- 1 / 4 teaspoons salt<br />1-1 / 2 cups water<br />1 / 4 cup milk<br />1 / 4 cup butter or margarine<br />2 tablespoons dijon-style mustard</pre>
Mustard Wheat Rye Bread ConventionalLoaves<pre>2/3 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Mustard Seed </strong>(optional)<br />3 teaspoons <strong>Spice Islands&reg; Caraway Seed</strong>, divided (optional)<br />1-1/3 cups rye flour<br />2/3 cup whole wheat flour<br />1 tablespoon <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/3 cups water<br />2 tablespoons extra-virgin olive oil<br />2 tablespoons molasses OR honey<br />1/2 cup Dijon mustard (or yellow mustard)<br />2-3 cups bread flour<br />Honey for brushing<br />2 tablespoons rye flakes (optional)</pre>
Mustard-Dill Bread MachineLoaves<pre><STRONG>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</STRONG><br />2/3 cup water 1 cup<br />2 teaspoons Dijon-style mustard 1 tablespoon<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />1-1/2 cups bread flour 2-1/4 cups<br />1/2 cup whole wheat flour 3/4 cup<br />2 tablespoons nonfat dry milk powder 3 tablespoons<br />2 teaspoons packed brown sugar 1 tablespoon<br />3/4 teaspoon dried dill weed 1 teaspoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
No Knead Blueberry Oat Bread ConventionalLoaves<pre>2 cups all-purpose flour<br />1/2 cup sugar<br />1-1/8 teaspoons <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons <strong>Argo&reg; Baking Powder</strong><br />1 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 cup milk<br />1/3 cup <strong>Karo&reg; Light Corn Syrup</strong><br />1/4 cup <strong>Mazola&reg;</strong> <strong>Vegetable Plus! Oil<br /></strong>1 cup quick oats<br />2 eggs<br />1-1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)</pre>
No Knead Bread (Sullivan Street Bakery Adaptation) ConventionalLoaves<pre>3 cups all-purpose or bread flour, more for dusting<br />1/4 teaspoon Instant Yeast <strong>(Fleischmann&#39;s&reg; RapidRise or Bread Machine)</strong><br />1-1/4 teaspoons salt<br />1-5/8 cups very warm water (120&deg; to 130&deg;F)<br />Cornmeal or wheat bran as needed</pre>
No Knead Cinnamon Cherry Bread ConventionalLoaves<p>4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1/3 cup sugar<br />1 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1-1/2 cups milk <br />4 tablespoons butter OR margarine<br />2 eggs<br />1 package (5 ounces) dried cherries (about 1 cup)<br />1/2 cup coarsely chopped nuts (optional)&nbsp;<br />&nbsp;<br />Glaze:<br />1-1/2 cups powdered sugar<br />1/4 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract<br /></strong>2-1/2 to 3 tablespoons very hot water</p>
No Knead Peanut Butter Bread ConventionalLoaves<pre>1 cup peanut butter<br />1/2 cup <strong>Karo&reg; Light Corn Syrup</strong><br />2&nbsp;cups all-purpose flour<br />1/2 cup sugar<br />1-1/2 teaspoons <strong>Argo&reg; Baking Powder</strong><br />1-1/8 teaspoons <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1 cup milk (120&deg; to 130&deg;F)<br />2 eggs</pre>
Nutty Orange Wheat Bread ConventionalLoaves<pre>1-1/2 to 2 cups all-purpose flour<br />1-1/2 cups whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/2 teaspoons grated orange peel<br />1 teaspoon salt<br />1 cup milk<br />1/4 cup water<br />1/4 cup honey<br />1/4 cup butter<br />3/4 cup chopped walnuts, toasted</pre>
Oatmeal Bread ConventionalLoaves<pre>2-1/2 to 3 cups bread flour&nbsp;<br />1/2 cup oats (old fashioned or quick-cooking)&nbsp;<br />2 tablespoons brown sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 teaspoon salt&nbsp;<br />1 teaspoon ground cinnamon&nbsp;<br />1-1/4 cups water&nbsp;<br />2 tablespoons butter or margarine</pre>
Onion Herb Focaccia MachineLoaves<pre><strong>1-POUND RECIPE INGREDIENTS</strong><br />1/2 cup water<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><br />3/4 cup chopped onion<br />1/2 teaspoon dried rosemary leaves, crushed<br />3 tablespoons olive or vegetable oil</pre>
Onion-Poppy Seed Twist ConventionalLoaves<pre><STRONG><EM>Dough</EM></STRONG> <br />2-1/2 to 3 cups all-purpose flour<br />3 tablespoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/2 cup milk<br />1/4 cup water<br />3 tablespoons butter or margarine, cut up <br />1 egg<BR><STRONG><EM>Filling</EM></STRONG> <br />1 cup finely chopped yellow onion<br />2 tablespoons butter or margarine, melted<br />2 tablespoons <strong>Spice Islands&reg; Poppy Seed</strong><br />1/8 teaspoon salt<BR><STRONG><EM>Topping</EM></STRONG> <br />1 egg<br />1 tablespoon water<br />Additional <strong>Spice Islands&reg; Poppy Seed</strong></pre>
Parmesan Herb Bread ConventionalLoaves<p>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>2 cups warm water (100&deg; to 110&deg;F)<br />2/3 cup olive oil<br />3 tablespoons sugar<br />3-1/2 cups whole wheat flour<br />1 cup shredded Parmesan cheese, divided<br />2 teaspoons salt<br />2 teaspoons <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 teaspoons <strong>Spice Islands&reg; Basil</strong> (leaf)<br />1 teaspoon <strong>Spice Islands&reg; Oregano</strong> (leaf)<br />1/2 to 1 cup bread flour<br />1 egg<br />1 tablespoon water</p>
Parmesan Pepper Wreath ConventionalLoaves<pre>1-1/4 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 tablespoons sugar<br />1-1/2 teaspoons <strong>Spice Islands&reg; Medium Grind Black Pepper</strong><br />1 teaspoon salt<br />3-1/2 to 4-1/4 cups all-purpose flour<br />1 egg<br />1 cup grated Parmesan cheese<br />1 egg white, lightly beaten<br />Additional <strong>Spice Islands&reg; Medium Grind Black Pepper</strong>, optional</pre>
Peanut Butter Bread MachineLoaves1 cup warm water<br />1 tablespoon sugar<br />1 tablespoon brown sugar<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2 tablespoons honey<br />1 teaspoon salt<br />1 egg<br />1/4 cup creamy peanut butter<br />3 cups bread flour<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine </strong>OR<strong> RapidRise Yeast</strong>
Peppercorn Parmesan Bread ConventionalLoaves4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1/4 cup sugar<br />1 teaspoon salt<br />3/4 cup shredded Parmesan cheese<br />1 teaspoon freshly ground <strong>Spice Islands&reg; Black Pepper<br /></strong>1 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />1 egg
Pesto French Bread ConventionalLoaves<pre><strong><em>Dough</em></strong><br />6 to 6-1 / 2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />2 cups very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<br />Cornmeal<br />1 egg white, beaten with 1 tablespoon water<br /><strong><em><br />Pesto Filling</em></strong><br />1 cup finely chopped fresh parsley<br />2 tablespoons dried basil<br />2 cloves garlic, minced<br />1 / 3 cup olive oil<br />2 / 3 cup grated Parmesan cheese</pre>
Pesto Swirl Bread ConventionalLoaves2-3/4 to 3-1/4 cups bread OR all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1 tablespoon <strong>Spice Islands&reg; Parsley Flakes<br /></strong>1-1/2 teaspoons salt <br />1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1 cup milk<br />1/4 cup water <br />1 tablespoon butter OR margarine<br />1 tablespoon + 1/2 cup prepared pesto sauce
Pinacolada Bread MachineLoaves<pre>3 / 4 cup coconut milk<br />1 large egg<br />2 tablespoons butter or margarine<br />1 teaspoon coconut extract<br />1 teaspoon salt<br />2 1 / 2 cups bread flour<br />3 tablespoons sugar<br />1 cup flaked, sweetened coconut<br />1 / 2 cup dried, sweetened pineapple, chopped<br />2-1 / 4 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Pineapple Carrot Bread ConventionalLoaves<p>1-1/3 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>5-1/2 cups all-purpose flour<br />1/2 cup sugar<br />1 teaspoon salt<br />1 can (8 ounces) crushed pineapple, undrained<br />1/4 cup milk<br />1/3 cup butter OR margarine<br />2 eggs<br />1 cup grated carrots<br />1/2 cup chopped pecans, toasted&nbsp;<br />&nbsp;<br />Frosting:<br />1 cup powdered sugar<br />2 tablespoons butter OR margarine, softened<br />1 tablespoon milk<br />1 to 2 drops yellow food coloring, optional</p>
Poppy Seed Challah ConventionalLoaves<pre>1/2 cup brown sugar<br />1/2 cup unsalted butter, melted<br />1 tablespoon salt<br />4 eggs, room temperature, beaten<br />1-3/4 cups very warm water (120&deg; to 130&deg;F)<br />7-1/2 to 8 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />Filling<br />1/2 cup <strong>Spice Islands&reg; Poppy Seed (1 bottle)</strong><br />1/2 cup honey<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1/4 teaspoon <strong>Spice Islands&reg; Ground Nutmeg</strong><br />1 cup chopped walnuts<br />Glaze<br />1 egg<br />2 tablespoons milk&nbsp;</pre>
Potato Refrigerator Bread ConventionalLoaves<pre>5 cups bread flour<br />1/2 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon salt<br />1 cup milk<br />1/2 cup water <br />2/3 cup shortening<br />1 cup mashed potato<br />2 eggs</pre>
Quick Beer Bread ConventionalLoaves<pre>2-1/4 to 2-3/4 cups all-purpose flour<br />1-1/4 cups rye flour<br />3/4 cup beer<br />1/2 cup water <br />2 tablespoons honey<br />1 tablespoon butter OR margarine<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></pre>
Quick Mix Swedish Limpa ConventionalLoaves<pre>6-1/2 cups all-purpose flour, divided<br />2 cups rye flour<br />1/4 cup firmly packed brown sugar<br />2 teaspoons salt<br />2 teaspoons caraway seed<br />2 teaspoons grated orange peel<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons butter<br />2-2/3 cups very warm water (120&deg; to 130&deg;F)</pre>
Rapidmix Carrot Date Loaf ConventionalLoaves<pre>2 to 2-1/2 cups all-purpose flour<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 tablespoons&nbsp;brown sugar<br />3/4 teaspoon ground allspice<br />1/2 teaspoon salt<br />3/4 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons butter OR margarine, softened<br />1 cup grated carrot<br />1/2 cup chopped&nbsp;pitted dates<br />1/2 cup whole wheat flour</pre>
Rapidmix Quick Rosemary Breadsticks ConventionalLoaves<p>5 to 5-1/2 cups all-purpose flour<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 tablespoons sugar<br />2 teaspoons rosemary leaves, lightly crushed<br />1 teaspoon salt<br />1-1/2 cups very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive oil<br />3 egg whites, divided<br />Sesame or poppy seeds (optional)</p>
Rapidmix Rye Swirl Bread ConventionalLoaves<pre>3 cups all-purpose flour<br />2 tablespoons sugar<br />1 tablespoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/2 cup instant potato flakes<br />1-1/4 cups water<br />1 cup milk<br />2 tablespoons butter OR margarine&nbsp;<br />&nbsp;<br />Rye Bread Ingredients:<br />2 tablespoons dark molasses<br />1-1/4 cup rye flour&nbsp;<br />&nbsp;<br />Oatmeal Bread Ingredients:<br />1/2 cup old-fashioned oats (uncooked)<br />1 cup all-purpose flour</pre>
Rapidmix Wheat Germ Twin Loaf ConventionalLoaves<p><u><br />Dough<br /></u><br />6-1/2 to 7 cups all-purpose flour, divided<br />1 cup wheat germ, divided<br />1/4 cup sugar<br />2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />2 teaspoons salt<br />1 cup milk<br />1 cup water<br />1/2 cup butter OR margarine<br />1/2 cup dates, chopped OR pitted (finely snipped)<br />2 eggs&nbsp;<br />&nbsp;<br /><u>Filling<br /></u><br />2-1/2 cup dates, chopped OR pitted (finely snipped)<br />1 cup orange juice<br />2 teaspoons cinnamon<br />1 egg white, lightly beaten</p>
Refrigerator White Bread ConventionalLoaves<pre>3-1 / 4 cups all-purpose flour&nbsp;<br />3 tablespoons sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1 / 2 teaspoon salt&nbsp;<br />2 / 3 cup water&nbsp;<br />1 /3 cup butter or margarine&nbsp;<br />1 large egg</pre>
Rich Fruit Bread ConventionalLoaves<p>4 to 4-1/2 cups all-purpose flour<br />1/4 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 teaspoon salt<br />1 cup milk<br />1/2 cup water<br />1/4 cup butter OR margarine<br />2/3 cup mixed candied fruit<br />1/4 cup currants<br />1/4 cup raisins<br /><br /><strong>Powdered Sugar Glaze: <br /></strong>1/2 cup powdered sugar<br />1 tablespoon milk</p>
Roasted Pepper-Olive Loaf MachineLoaves<pre><STRONG>1-POUND LOAF&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; INGREDIENTS&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1-1 / 2 POUND LOAF</STRONG><br />1/2 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;water&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3/4 cup<br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;drained, diced roasted red bell peppers&nbsp;3 tablespoons<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;or pimientos<br />1 tablespoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sliced pitted ripe olives, drained&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 tablespoons<br />1 tablespoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;butter or margarine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 tablespoon<br />3/4 teaspoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 teaspoon<br />2 cups&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;bread flour&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3 cups<br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;nonfat dry milk powder&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3 tablespoons<br />2 teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sugar&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 tablespoon<br />1-1/2&nbsp;teaspoons&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Rosemary Herb Bread ConventionalLoaves<pre>2 envelopes <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1/3 cup warm water (100&deg; to 110&deg;F)<br />3-1/4 to 3-3/4 cups bread flour<br />1 cup whole wheat flour<br />1 tablespoon dried rosemary leaves, lightly crushed<br />1 tablespoon dried thyme leaves<br />2-1/2 teaspoons salt<br />1-1/2 cups warm milk (100&deg; to 110&deg;F)<br />1/2 cup honey<br />1/4 cup vegetable oil<br />1 egg, beaten</pre>
Rye Wheat Yogurt Braid ConventionalLoaves<pre>2 cups rye flour<br />2 cups whole wheat flour<br />1 to 1-1/2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>2 teaspoons salt<br />1 cup milk<br />1 cup (8 ounces) plain yogurt<br />1/2 cup water<br />1/2 cup butter OR margarine<br />1/2 cup molasses</pre>
Sandwich Rye Bread ConventionalLoaves2-3/4 cups warm water (100&deg; to 110&deg;F)<br />3 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3/4 cup brown sugar<br />2 teaspoons salt<br />1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>1 teaspoon <strong>Spice Islands&reg; Fennel Seed<br /></strong>1 teaspoon freshly grated orange peel<br />2 tablespoons oil<br />1/4 cup molasses<br />1 cup rye flour<br />3/4 cup whole wheat flour<br />5-3/4 to 6-3/4 cups bread flour
Scandinavian Rye Bread MachineLoaves<pre> <strong> 1-POUND LOAF</strong> <strong> 1-1/2-POUND LOAF</strong><br />Water (70<sup>o</sup> to 80<sup>o</sup> F) 3/4 cup 1 cup<br />Light molasses 1 tablespoon 2 tablespoons<br />Vegetable oil 1 tablespoon 2 tablespoons<br />Bread flour 1-1/2 cups 2-1/4 cups<br />Medium rye flour 1/2 cup 3/4 cup<br />Quartered pitted dates 3 tablespoons 1/4 cup<br />Nonfat dry milk 2 tablespoons 3 tablespoons<br />Gluten (optional) 1 tablespoon 1 tablespoon<br />Salt 3/4 teaspoon 1 teaspoon<br />Freshly grated orange peel 1/2 teaspoon 1 teaspoon<br />anise seed 1/4 teaspoon 1/2 teaspoon<br />fennel seed 1/4 teaspoon 1/2 teaspoon<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1-1/2 teaspoons 2 teaspoons</pre>
Seeded Honey Whole Grain Bread ConventionalLoaves<pre>1/2 cup boiling water<br />1/2 cup bulgur<br />2 cups whole wheat flour<br />2 to 2-1/4 cups all-purpose flour<br />1/2 cup instant potato flakes<br />1/2 cup quick OR old-fashioned oats<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon sugar<br />1 teaspoon salt<br />1 cup milk<br />1/2 cup water<br />1/3 cup honey<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />2 eggs<br />1/3 cup sunflower seeds<br />1/3 cup pumpkin seeds<br />2 tablespoons milled flax seed<br />2 tablespoons <strong>Spice Islands&reg; Sesame Seeds</strong></pre>
Seven Grain Bread MachineLoaves<pre>1-1 / 2 cups water<br />2 tablespoons olive oil<br />2 tablespoons honey<br />1 teaspoon salt<br />2-3 / 4 cups whole wheat flour<br />2 / 3 cup seven grain hot cereal<br />3 tablespoons nonfat dry milk <br />2-1 / 4 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Seven Grain Cereal Bread ConventionalLoaves<p>2 to 2-1/2 cups whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup water<br />1/4 cup milk<br />2 tablespoons butter OR margarine<br />2 tablespoons honey<br />2/3 cup seven grain hot cereal</p>
Smoky Cheese and Bacon Farm Bread ConventionalLoaves<pre>9 slices bacon, chopped<br />2 tablespoons chopped shallots or onion<br />3/4 cup all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />3 tablespoons honey<br />3/4 cup milk <br />1 egg, beaten<br />1/2 cup rye flour<br />1 cup whole wheat flour<br />1 cup shredded sharp cheddar</pre>
Sour Cream 'N Chive Potato Bread MachineLoaves<pre>1 cup water<br />1 / 2 cup boiled and mashed potato*<br />1 / 3 cup sour cream <br />1 tablespoon butter or margarine<br />1 teaspoon salt<br />3-1 / 2 cups bread flour<br />1 tablespoon dried chives<br />1 tablespoon sugar<br />1- 1 / 2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Sour Cream-Poppy Seed Bread MachineLoaves<pre>2 / 3 cup water<br />1 / 2 cup sour cream<br />1 large egg<br />2 tablespoons butter or margarine<br />1 teaspoon salt<br />3 cups bread flour<br />2 tablespoons sugar<br />1-1 / 2 teaspoons poppy seed<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Southern Cornbread ConventionalLoaves<pre>4 cups all-purpose flour<br />1-1/2 cups yellow cornmeal<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />1 cup milk<br />1/2 cup water<br />1/2 cup butter OR margarine<br />2 large eggs<br />1 cup whole kernel sweet corn, drained</pre>
Southwestern Roasted Peppers Bread MachineLoaves<pre><strong><u>1-POUND LOAF:</u></strong> <u><strong>INGREDIENTS:</strong></u> <u><strong>1-1/2-POUND LOAF:</strong></u><br />2/3 cup <a href="../Recipe.aspx?id=33" target="_blank">Sourdough Starter (see recipe)</a> 1 cup<br />3 tablespoons water 1/4 cup plus 2 tablespoons<br />2 tablespoons drained, diced roasted red bell 2 tablespoons<br /> peppers or pimientos<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />1-3/4 cups bread flour 2 2/3 cups<br />1/4 cup cornmeal 1/3 cup<br />2 teaspoons sugar 1 tablespoon<br />1 tablespoon French&#39;s Seasoning Mix 4 teaspoons<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Southwestern Sourdough MachineLoaves<pre>1 cup sourdough starter<br />1/4 cup + 2 tablespoons water<br />1 tablespoon butter or margarine<br />1 teaspoon salt<br />2 cups bread flour<br />1/3 cup corn meal<br />2 tablespoons diced pimientos, drained<br />1 tablespoon taco seasoning mix<br />1 tablespoon sugar<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /></pre>
Southwestern Sourdough Bread ConventionalLoaves<p>1 cup sourdough starter<br />2 to 2-1/4 cups all-purpose flour<br />1/3 cup cornmeal<br />1 tablespoon sugar<br />2 tablespoons taco seasoning mix<br />1 envelope <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1/4 cup water<br />1 tablespoon butter&nbsp;OR margarine<br />1 can (4 ounces) diced jalapenos OR green chilies, well drained<br />1/4 cup jarred, diced roasted red peppers OR pimientos, well drained</p>
Spicy Feta Whole Wheat Bread ConventionalLoaves<pre>Dough:<br />1-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />3 tablespoons flaxseed meal<br />1/4 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper</strong><br />1/8 teaspoon ground red pepper<br />1 teaspoon rosemary, chopped<br />1 teaspoon salt<br />2 tablespoons honey<br />1 cup 1% milk<br />1 tablespoon vegetable oil<br />1-1/2 cups whole wheat flour&nbsp;<br />&nbsp;<br />Filling:<br />1 cup (about 1-1/2 ounces) chopped fresh spinach<br />4 ounces crumbled feta cheese<br />1 teaspoon rosemary, chopped<br />1/4 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper<br /></strong>1/8 teaspoon ground red pepper<br />3 cloves garlic, minced&nbsp;<br />&nbsp;<br />Topping:<br />1 egg white<br />1 tablespoon water<br />1/8 teaspoon pepper flakes<br />1/2 teaspoon rosemary, chopped</pre>
Sponge Method Harvest Wheat Bread ConventionalLoaves<p>1-1/3 cups warm water (100&deg; to 110&deg;F)<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>3 to 3-1/2 cups whole wheat flour<br />1/3 cup honey<br />1/4 cup vegetable oil<br />1 teaspoon salt</p>
Sponge Method Whole Wheat Loaf ConventionalLoaves<pre>1 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 all-purpose flour<br />1 / 4 cup warm milk (100&deg; to 110&deg;F)<br />2 tablespoons vegetable oil<br />2 tablespoons honey<br />1 teaspoon salt<br />3 to 3-1 / 2 cups whole wheat flour</pre>
Stout Rye Bread MachineLoaves<pre><strong>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</strong><br />1/2 cup water 3/4 cup<br />1/2 cup dark beer or stout 3/4 cup<br />1 large egg 1<br />1 tablespoon butter or margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />1-3/4 cups bread flour 2-2/3 cups<br />1 cup medium rye flour 1-1/2 cups<br />1 tablespoon packed brown sugar 4 teaspoons<br />1/2 to 3/4 caraway seed 3/4 to 1 teaspoon<br /> teaspoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Strawberry Cheesecake Loaf ConventionalLoaves<p>Dough:<br />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 />1/2 cup sour cream<br />1/4 cup water<br />1/4 cup butter or margarine<br />1 large egg&nbsp;<br />&nbsp;<br />Cream Cheese Filling:<br />1 package (3 ounces) cream cheese, softened<br />1/4 cup sugar<br />1 teaspoon vanilla extract&nbsp;<br />&nbsp;<br />Strawberry Filling:<br />1/4 cup crushed/fresh strawberries<br />5 teaspoons sugar<br />1 tablespoon size: <strong>Argo&reg; or Kingsford&reg; Corn Starch</strong><br />&nbsp;<br />Vanilla Glaze:<br />1 cup powdered sugar, sifted<br />1 to 2 tablespoons milk<br />1/2 teaspoon vanilla extract</span></p></span>
Sweet Egg Braid ConventionalLoaves<pre>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 />1-1/2 teaspoons salt<br />1 cup milk<br />1/2 cup water<br />1/2 cup butter or margarine<br />2&nbsp;large eggs<br />1 egg yolk, reserve egg white for Egg Glaze<BR><BR><STRONG>Egg Glaze</STRONG> (recipe follows)</pre>
Sweet Molasses Raisin Bread ConventionalLoaves<pre>4-1 / 2 to 5 cups all-purpose flour<br />1 / 3 cup firmly packed brown sugar<br />1 envelope <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1 teaspoon salt<br />1 teaspoon ground cinnamon<br />1 / 2 teaspoon ground cloves<br />1-1 / 3 cups water<br />1 / 4 cup molasses<br />1 / 4 cup butter or margarine<br />1 cup raisins<br />Melted butter</pre>
Sweet Wheat Bread ConventionalLoaves2 envelopes <strong>Fleischmann&#39;s&reg;&nbsp;Active Dry&nbsp;Yeast<br /></strong>1/2 cup warm water (100&deg; to 110&deg;F)<br />1 teaspoon sugar<br />2 cups 2% milk<br />1/2 cup unsalted butter<br />1/2 cup shortening<br />1 tablespoon salt<br />1 cup light agave nectar<br />2 cups King Arthur&reg; Unbleached Bread Flour<br />7 to 7-1/2 cups King Arthur&reg; White Whole Wheat Flour, divided<br />4 eggs<br />1 egg plus 1 tablespoon water for egg wash
Swiss Fennel Bread MachineLoaves<pre><strong>1-POUND LOAF INGREDIENTS 1-1/2-POUND LOAF</strong><br />1/2 cup shredded aged Swiss cheese 3/4 cup (3 ounces)<br /> (2 ounces)<br />2 tablespoons bread flour 3 tablespoons<br />1/2 cup milk 2/3 cup<br />1/4 cup water 1/3 cup<br />1 tablespoon butter OR margarine 1 tablespoon<br />3/4 teaspoon salt 1 teaspoon<br />1-1/4 cups bread flour 1-2/3 cups<br />2/3 cup whole wheat flour 1 cup<br />2 teaspoons sugar 1 tablespoon<br />3/4 teaspoon fennel seed 1 teaspoon<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Tex-Mex Cheese Bread MachineLoaves<pre><strong>1-POUND LOAF INGREDIENTS 1 1/2-POUND LOAF</strong>&nbsp;<br />3/4 cup <a href="../Recipe.aspx?id=33" target="_blank">Sourdough Starter</a> 1-1/4 cups&nbsp;<br /> (see recipe and tips below)&nbsp;<br />1/4 cup canned chopped green chilies, 1/4 cup&nbsp;<br /> drained&nbsp;<br />1 tablespoon vegetable oil 1 tablespoon&nbsp;<br />3/4 teaspoon salt 1 teaspoon&nbsp;<br />2 cups bread flour 3 cups&nbsp;<br />1/2 cup shredded Monterey Jack cheese 3/4 cup (3 ounces)&nbsp;<br /> (2 ounces)&nbsp;<br />3 slices bacon, crisp-cooked, 4&nbsp;<br /> drained, and crumbled&nbsp;<br />2 teaspoons sugar 1 tablespoon&nbsp;<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 2 teaspoons</pre>
Three Cheese Twist MachineLoaves<pre><EM><STRONG>Dough</STRONG></EM><br />1 / 2 cup milk<br />1 / 4 cup water<br />1 large egg<br />3 tablespoons olive oil<br />1 teaspoon salt<br />3 cups bread flour<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><BR><br /><EM><STRONG>Filling</STRONG></EM><br />1 cup (4 ounces) shredded sharp cheddar cheese<br />1 / 2 cup (2 ounces) shredded Swiss cheese<br />1 / 4 cup (1 ounce) grated Parmesan cheese</pre>
Tip Top Soup Bread ConventionalLoaves<pre>1-1/4 to 1-1/2 cups all-purpose flour<br />1 cup whole wheat flour<br />3/4 cup grated cheddar cheese<br />1 tablespoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/2 cup milk<br />1/4 cup water</pre>
Toast Bread ConventionalLoaves<p><strong><em>Toast Bread:<br /></em></strong>1-3/4 cups slightly cool water (70&deg; to 80&deg; degrees)<br />1 cup all-purpose flour (may need more, depending on the consistency)<br />3-3/4 cups bread flour<br />1 tablespoon + 2 teaspoons heavy cream<br />1 envelope <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast<br /></strong>4 teaspoons unsalted butter, softened<br />1 tablespoon + 1/2 teaspoon sugar<br />2 teaspoons salt&nbsp;<br />&nbsp;<br /><strong><em>Egg Wash:<br /></em></strong>1 large whole egg, warmed to room temperature<br />Dash of heavy whipping cream<br />1/2 teaspoon sea salt</p>
Tomato Bread ConventionalLoaves<pre>4 to 4- 1 / 4 cups all-purpose flour<br />3 tablespoons sugar<br />2 envelopes <B>Fleischmann&#39;s&reg; RapidRise Yeast</B><br />1- 1 / 4 teaspoons salt<br />1 cup tomato juice<br />1 / 2 cup water<br />1 / 4 cup olive oil<br />1 cup shredded cheddar cheese<br />3 tablespoons finely chopped sun-dried tomatoes (optional)</pre>
Trail Mix Snack Bread ConventionalLoaves<p>2 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup milk<br />1/4 cup water<br />3 tablespoons honey<br />2 tablespoons <strong>Mazola&reg; Corn Oil<br /></strong>1 to 1-1/4 cups whole wheat flour<br />3/4 cup trail mix (or favorite combination of dried fruit and nuts)<br />1 tablespoon butter, melted (optional)</p>
Triple Cheese Bread MachineLoaves<pre>1 cup water<br />1 / 2 cup creamed cottage cheese<br />2 tablespoons butter or margarine<br />1 1 / 2 teaspoons salt<br />3 cups bread flour<br />1 / 2 cup shredded Swiss cheese<br />3 tablespoons grated Parmesan cheese<br />2 tablespoons sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong></pre>
Vanilla Spice Bread MachineLoaves<div>1-1/4 cups milk</div><div>1 tablespoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1/4 cup brown sugar</div><div>2 tablespoons granulated sugar</div><div>1-1/4 teaspoons salt</div><div>1/4 teaspoon<strong> Spice Islands&reg; Ground Coriander</strong></div><div>1/8 teaspoon <strong>Spice Islands&reg; Ground Cardamom</strong></div><div>2 tablespoons butter OR margarine, melted</div><div>3-1/2 cups bread flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong>&nbsp;</div>
Veggie Cheddar Bread ConventionalLoaves<pre>2 cups all-purpose flour<br />2 cups whole wheat flour<br />1 cup corn flake crumbs<br />2 teaspoons sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon salt<br />1-2/3 cups milk<br />1 cup plus 1 tablespoon water (120&deg; to 130&deg;F)<br />2 tablespoons canola oil<br />1 egg, beaten<br />1-2/3 cups extra-sharp cheddar cheese<br />1/3 cup finely chopped onions<br />1/3 cup grated carrots<br />Grated extra-sharp cheddar cheese to taste for topping<br />Bacon bits to taste for topping</pre>
Vermont Maple Cranberry Sandwich Bread ConventionalLoaves<div>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>1 teaspoon sugar</div><div>3/4 cup warm water (100&deg; to 110&deg;F)</div><div>1 cup quick OR old-fashioned oats&nbsp;</div><div>1 cup warm buttermilk (100&deg; to 110&deg;F)</div><div>1/3 cup butter OR margarine, softened</div><div>1-1/2 cups whole wheat flour</div><div>3/4 cup pure maple syrup</div><div>2 eggs</div><div>1 teaspoon salt</div><div>3-1/2 to 4-1/2 cups all-purpose flour</div><div>3/4 cup chopped, dried cranberries</div><div><br /></div><div><strong>Suggested Sandwich Filling:</strong></div><div>1 to 2 tablespoons cranberry mayonnaise (1 part whole berry cranberry sauce mixed with 1 part mayonnaise)</div><div>Carved roast turkey breast</div><div>Sharp cheddar cheese slices</div><div>Red onion slices</div><div>Lettuce leaves</div>
Walnut Bread ConventionalLoaves<div>3-1/2 to 4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>2 tablespoons nonfat dry milk</div><div>2 tablespoons sugar</div><div>3/4 teaspoon salt</div><div>1 cup water</div><div>2 tablespoons butter OR margarine</div><div>2 egg whites</div><div>3/4 cup coarsely chopped walnuts, toasted</div>
Walnut Bread MachineLoaves<pre><STRONG>INGREDIENTS </STRONG> <STRONG> 1-POUND LOAF</STRONG> <STRONG> 1 1/2 or 2-POUND LOAF</STRONG> <br /> (8 slices) (12 or 16 slices)<br />Water (70<SUP>o</SUP> to 80<SUP>o</SUP> F) 2/3 cup 1 cup <br />Large egg white 1 1<br />Butter or margarine, cut up 1 tablespoon 2 tablespoons<br />Salt 1/2 teaspoon 3/4 teaspoon<br />Bread flour 2 cups 3 cups<br />Coarsely chopped walnuts, toasted 1/2 cup 3/4 cup<br />Nonfat dry milk 1 tablespoon 2 tablespoons<br />Sugar 1 tablespoon 2 tablespoons<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> 1 teaspoon 1 teaspoon</pre>
Walnut Raisin Student Bread ConventionalLoaves<pre>8 to 9 cups all-purpose flour<br />1/2 cup flaxseed meal<br />zest from 1 lemon<br />4-5 tablespoons sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-3/4 teaspoons salt<br />2-1/2 cups water<br />1/2 cup skim milk<br />2 tablespoons butter or margarine<br />1/2 cup chopped walnuts<br />1/2 cup raisins<br />1 egg or beaten egg white for brushing<br />additional melted butter</pre>
Wheat and Honey Bread ConventionalLoaves1-1/4 cups water <br />1-1/4 cups buttermilk<br />1/4 cup honey<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>5-1/4 to 6 cups whole wheat flour<br />2 teaspoons salt<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong>
Whole Grains Family Loaf ConventionalLoaves<p>1 cup water<br />1/2 cup&nbsp;butter OR margarine<br />1 cup buttermilk<br />1/2 cup steel-cut oats<br />1 cup seven-grain cereal<br />1/3 cup wheat bran<br />1/3 cup oat bran<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm water (100&deg; to 110&deg;F)<br />3 to 3-1/2 cups all-purpose flour<br />1/4 cup spelt flour<br />1-1/4 cups whole wheat flour<br />1/2 cup light brown sugar<br />2 teaspoons vital wheat gluten<br />2 tablespoons sesame seeds, black OR white<br />2 teaspoons salt<br />1 egg<br />melted butter</p>
Whole Wheat Baguette ConventionalLoaves<pre>2-1/2 cups all-purpose flour<br />2-1/4 cups whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons sugar<br />2 teaspoons salt<br />1-1/4 cups water<br />1/2 cup milk<br />2 tablespoons shortening OR butter<br />2 tablespoons cornmeal (optional)</pre>
Whole Wheat Bran Loaf ConventionalLoaves<p>1-1/2 cups water, divided<br />3/4 cup milk<br />1 cup bran cereal shreds<br />3 tablespoons sugar<br />2 teaspoons salt<br />6 tablespoons butter&nbsp;OR margarine<br />1/3 cup dark molasses<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />3 cups whole wheat flour<br />2 to 2-3/4 cups all-purpose flour</p>
Whole Wheat Dill Bread ConventionalLoaves<pre>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1/4 cup warm water (100&deg;&nbsp;to 110&deg;&nbsp;F)<br />1 tablespoon sugar<br />2 cups cottage cheese<br />2 tablespoons butter or margarine, melted<br />3 tablespoons honey<br />1/4 cup dill seed<br />2 teaspoons dehydrated minced onion<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />2 eggs, slightly beaten<br />4 to 4-1/2 cups whole wheat flour</pre>
Whole Wheat Sunshine Bread ConventionalLoaves<div>1/4 cup warm water (100&deg; to 110&deg;F)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong></div><div>1/2 cup water</div><div>1/4 cup orange juice</div><div>2 tablespoons butter OR margarine</div><div>2 tablespoons brown sugar</div><div>2 tablespoons honey</div><div>1 teaspoon salt</div><div>Grated zest from 2 oranges</div><div>1-1/2 cups whole wheat flour</div><div>3/4 to 1 cup bread flour</div>
Whole Wheat Sweet Potato Bread ConventionalLoaves<div>1-3/4 cups whole wheat flour<br />1-1/4 to 1-3/4 cups bread flour<br />3/4 teaspoon salt<br />1/4 teaspoon&nbsp;<strong>Spice Islands&reg; Ground Nutmeg</strong></div><div>1 envelope&nbsp;<strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 cup mashed sweet potatoes (can use canned or fresh potatoes)</div><div>2/3 cup reserved liquid from canned potatoes OR cooking water (if fresh potatoes are used)</div><div>1/4 cup honey</div><div>2 tablespoons butter OR margarine</div><div>1 egg</div>
Whole Wheat Walnut Bread ConventionalLoaves<pre>2-3/4 to 3-1/4 cups all-purpose flour<br />3 cups whole wheat flour<br />1/3 cup sugar<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 tablespoon salt<br />3/4 cup milk<br />1-1/2 cups water<br />1/4 cup butter OR margarine<br />1 cup chopped walnuts, toasted<br />Melted butter OR margarine (optional)</pre>
Wild Blueberry Chocolate Chip Loaf ConventionalLoaves<pre>4 cups all-purpose flour<br />1 / 3 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 / 3 cup butter or margarine<br />2 eggs<br />1 cup fresh or frozen wild&nbsp;blueberries<br />1 /2 cup semi-sweet mini chocolate chips&nbsp;</pre>
Wild Rice and Pecan Loaf ConventionalLoaves<pre>3-1/2 to 4 cups all-purpose flour<br />1/2 cup plus 2 tablespoons cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup water<br />2 tablespoons honey<br />2 tablespoons molasses<br />2 tablespoons vegetable oil<br />1-1/2 cups cooked wild rice or brown rice*, cooled<br />1/2 cup chopped pecans, walnuts, or hazelnuts, toasted</pre>