(For 1 pound loaf)
1/2 cup milk; 1 large egg; 1 tbsp. butter, cut up; 3/4 tsp salt; 2 cups bread flour; 1 tbsp. sugar; 1-1/2 tsp Bread Machine Yeast.
Add ingredients to bread machine pan in the order suggested by your machine manufacturer. Use Basic/white bread cycle, medium/normal color setting.
1 pkg (1/4 oz) active dry yeast; 3 tbsp. sugar; 1-1/4 cups warm milk; 1/4 cup butter softened; 1 egg; 1 tsp salt; 4 to 4-1/2 cups all purpoas flour; additional melted butter for top.
In a mixing bowl, combine yeast, sugar and milk; beat until smooth. Add butter, egg and salt; mix well. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 30 minutes. Brush with butter. Bake at 375 for 15-18 minutes or until lightly browned. Remove to wir racks and serve warm.
2 pkg (1/4 oz each) active dry yeast; 1-1/2 cups warm water, divided; 1 tsp sugar; 3 eggs, beaten; 1 cup applesauce; 1/2 cup honey; 1/2 cup vegetable oil; 2 tsp salt; 8 to 9 cups all purpose flour; 1-1/2 cups diced peeled apples; 2 tbsp lemon juice; 1-1/2 cups raisins; 2 tbsp cornmeal. GLAZE: 1 egg, beaten and sugar.
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, lemon jice and raisins. Divide dough into three parts; knead 1/3 of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8 inch round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. For glaze, brush each loaf with egg and sprinkle with sugar. Bake at 350 for 30-35 minutes or until bread sounds hollow when tapped.
1 tbsp yeast; 2 tbsp warm water; 1 tsp sugar. Mix first ingredients together and let stand until bubbly. 1 cup warm water; 2 tbsp oil; 1 tsp salt; 2-1/2 to 3 cups flour. Mix last ingredients with first ingredients and let stand 15 minutes. Put into pizza pans and cover with your favorits pizza toppings. Bake pizza as usual.
2-1/2 cups milk; 3 eggs, at room temperature and separated; 2 tbsp butter; 3/4 tsp salt; dash red pepper sauce; 1 cup yellow cornmeal; 1 tsp baking powder.
Preheat oven to 375. Grease a 1-1/2quart souffle' dish or deep casserole. In sauce pan heat milk, butter and salt until milk is hot and butter ismelted. Wisk in cornmeal and cook, stirring, until thick, about 30 seconds. Remove from heat. In medium bowl lightly beat egg yolks. Gradually whisk about 1/3 of the cornmeal mixture into yolks; wisk yolk mixture back into cornmeal. Stir in red pepper sauce. In mixer bowl beat egg whites until stiff but not dry. Stir baking powder into cornmeal mixture, then fold in egg whites. Bake 30 minutes or until golden.
1-3/4 cups boiling water; 1 cup all-bran cereal; 2 pkg (1/4 oz each) active dry yeast; 1/4 cup warm water; 1/2 cup shortening; 1/2 cup sugar; 1-1/2 tsp salt; 2 eggs; 5-1/2 to 6 cups all purpose flour.
In a small bowl, combine boiling water and bran; set aside to cool. In another bowl, dissolve yeast in warm water; set aside. In a mixing bowl, cream shortening, sugar and salt; add eggs. Add yeast mixture and mix well. Add bran mixture and 2 cups flour, mixing well after each addition. Gradually add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning to grease top. Cover and refrigerate overnight. Punch dough down; form into rolls. Place on greased baking sheets or in greased muffin cups. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake at 375 for 15 minutes or until light brown.
These golden rolls are very soft and tender. They make a wonderful addition to any meal and convenient to make since you start them the day before you want to serve them.
