Muffins & Bread: A Baking Cookbook with Delicious Bread Recipes and Muffin Recipes [2 ed.] 9798353776895

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Muffins & Bread A Bread Cookbook with Delicious Bread Recipes and Muffin Recipes 2nd Edition

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

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Table of Contents 7 . . . . . . . . . . 8 . . . . . . . . . . 9 . . . . . . . . . . 10 . . . . . . . . . 13 . . . . . . . . . 14 . . . . . . . . . 15 . . . . . . . . . 16 . . . . . . . . . 17 . . . . . . . . . 18 . . . . . . . . . 21 . . . . . . . . . 22 . . . . . . . . . 23 . . . . . . . . . 24 . . . . . . . . . 25 . . . . . . . . . 26 . . . . . . . . . 27 . . . . . . . . . 28 . . . . . . . . . 31 . . . . . . . . . 32 . . . . . . . . . 33 . . . . . . . . . 34 . . . . . . . . . 35 . . . . . . . . . 36 . . . . . . . . . 37 . . . . . . . . . 38 . . . . . . . . . 39 . . . . . . . . . 40 . . . . . . . . . 41 . . . . . . . . . 42 . . . . . . . . . 45 . . . . . . . . . 46 . . . . . . . . . 47 . . . . . . . . . 48 . . . . . . . . . 49 . . . . . . . . . 50 . . . . . . . . . 51 . . . . . . . . . 52 . . . . . . . . . 55 . . . . . . . . . 56 . . . . . . . . . 57 . . . . . . . . . 58 . . . . . . . . . 60 . . . . . . . . . 61 . . . . . . . . . 62 . . . . . . . . . 63 . . . . . . . . . 64 . . . . . . . . . 67 . . . . . . . . . 68 . . . . . . . . . 69 . . . . . . . . . 70 . . . . . . . . .

Coconut Brown Sugar Banana Muffins November’s Holiday Muffins Restaurant Muffins Buttermilk Apricot Muffins Healthy Muffins Best Breakfast Muffins Autumnal Muffins Flax Raisin and Vanilla Muffins Dutch Muffins Buttermilk Blueberry Muffins Choco-Veggie Muffins September’s Pumpkin Muffins Vegan Cornmeal Muffins Cinnamon Pecan Muffins Lunch Box Muffins Honey Almond Muffins Caribbean Rolled Oats Muffins Molasses and Allspice Muffins Fathia's Favorite Muffins Brown Sugar Biscuit Muffins Tropical Muffins Cereal Muffins Wholesome Muffins Buttermilk Bran Muffins Oats and Cinnamon Muffins Georgian Muffins Citrus Boost Muffins Meat Muffins Hash Brown Breakfast Muffins Beef Mushroom Muffins Burger Muffins Coconut Cake Muffins Fall Season Apple Muffins Phenomenal Cracker Muffins Grape Muffins for a Sweet Day Mass Zesty Muffins Springtime Muffins Honey Spelt Bread Pumpernickel at Home Back-to-School Bread Bread Machine Cake Louie Cake Artisanal White Bread Flavorsome Bread Machine Bread Bread Bolognese Walnuts and Cinnamon Swirl Cardamom Pearl Sugar Coffee Bread Buttermilk Maple Bread Restaurant Bread New York City Inspired Bread Sunday’s Bread

71 . . . . . . . . . 72 . . . . . . . . . 73 . . . . . . . . . 74 . . . . . . . . . 77 . . . . . . . . . 78 . . . . . . . . . 79 . . . . . . . . . 80 . . . . . . . . . 81 . . . . . . . . . 82 . . . . . . . . . 83 . . . . . . . . . 84 . . . . . . . . . 85 . . . . . . . . . 86 . . . . . . . . . 87 . . . . . . . . . 88 . . . . . . . . . 91 . . . . . . . . . 92 . . . . . . . . . 93 . . . . . . . . . 94 . . . . . . . . . 95 . . . . . . . . . 96 . . . . . . . . . 97 . . . . . . . . . 98 . . . . . . . . . 101 . . . . . . . . 102 . . . . . . . . 103 . . . . . . . . 104 . . . . . . . . 105 . . . . . . . . 106 . . . . . . . . 107 . . . . . . . . 108 . . . . . . . . 111 . . . . . . . . 112 . . . . . . . . 113 . . . . . . . . 114 . . . . . . . . 115 . . . . . . . . 116 . . . . . . . . 117 . . . . . . . . 118 . . . . . . . . 121 . . . . . . . . 122 . . . . . . . . 123 . . . . . . . . 124 . . . . . . . . 125 . . . . . . . . 126 . . . . . . . .

Oats and Pickle Bread Buttermilk Brown Sugar Bread Rolls Pizza Crust II Rye Bread 101 Olive Oil Wheat Bread Bush Bread Simple Banana Bread Caraway and Molasses Bread Honey and Oats Bread Cocoa Bread December’s Orange Yogurt Bread No Gluten Potato Honey Bread Versatile Seasoned Dough Garlic Dough Honey Air Bread Southern French Spring Water Bread Homemade Ciabatta Rolls Feta Bread Southern Spicy Cornbread Sourdough Bread II Raisin Bread Olivia’s Olive Loaf Brazilian Bread Machine Arizona Mesa Bread American Dinner Rolls Moroccan Flat Bread: (Ksra) Arabian Dream Date Bread Mediterranean Quinoa Bread Rolled Oat Bread for College European Rye Bread Bread for Stuffing the Turkey Warsaw Bread Machine Full Rye Bread Soda Bread in Ireland Sour Cream and Onion Bread Pumpernickel Bread Machine Hawaiian Banana Bread Black Bread Honey Soy Milk Bread Bonnie’s Bread Machine Appalachian Moon Bread Levantine Challah I Manitoba Sweet Rye Bread Asiago Cheddar Bread Bavarian Caraway Bread Carolina Cantaloupe Bread

Coconut Brown Sugar Banana Muffins

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 203 kcal Fat 10.6 g Carbohydrates 26g Protein 3g Cholesterol 41 mg Sodium 197 mg

Ingredients

2 tsp coconut oil 1/4 C. raisins 1 C. warm water 1/4 C. coconut oil, softened 1/4 C. butter, softened 1/2 C. brown sugar 2 eggs, beaten 2 ripe bananas, mashed

4 1/2 oz. applesauce 2/3 C. grated carrot 1/2 C. bread flour 1/2 C. whole-wheat flour 1 tbsp ground flax seed 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla extract

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl of the warm water, soak the raisins for about 10 minutes. 3. Drain the raisin and chop them. 4. In a bowl, add 1/4 C. of the coconut oil, butter and brown sugar and beat till combined. 5. Add the eggs, mashed bananas, applesauce and grated carrot and beat till well combined. 6. In another bowl, mix together the bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt and vanilla extract. 7. Add the flour mixture into the banana mixture using and gently stir to combine. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 18 minutes or till a toothpick inserted in the center comes out clean. Coconut Brown Sugar Banana Muffins

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NOVEMBER’S

Holiday Muffins

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 505 kcal Fat 19.7 g Carbohydrates 78.4g Protein 8.9 g Cholesterol 93 mg Sodium 753 mg

Ingredients

1/2 C. sweetened dried cranberries (such as Craisins(R)) 1 C. hot water, or as needed 1 C. whole wheat flour 1 C. white sugar 1/2 C. oat flour 1 tsp baking powder 1 tsp baking soda

1 tsp salt 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1 (15 oz.) can sweet potatoes, undrained 3 eggs 1/4 C. coconut oil 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 5 cups of a jumbo muffin pan. 2. In a bowl of hot water, soak the dried cranberries for about 10 minutes, then drain well. 3. In a bowl, add the whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg. 4. In another bowl, add the sweet potatoes, eggs and coconut oil and beat till smooth. 5. Add the egg mixture into the flour mixture and mix till smooth. 6. Fold in the cranberries and pecans. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. 

November’s Holiday Muffins

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Restaurant Muffins

Prep Time: 20 mins Total Time: 8 h 40 mins Servings per Recipe: 60 Calories 114 kcal Fat 5.3 g Carbohydrates 14.8g Protein 2.6 g Cholesterol 17 mg Sodium 198 mg

Ingredients

2 C. boiling water 5 tsp baking soda 5 C. all-purpose flour 1 quart buttermilk 4 C. bran cereal (such as Kellogg's(R) AllBran(R)) 2 C. bran flakes cereal 1 C. chopped walnuts 1 C. white sugar

1/2 C. vegetable oil 1/2 C. butter, melted 4 eggs, beaten 2 tsp ground cinnamon 1 tsp salt 1/2 tsp ground ginger 1/2 tsp nutmeg

Directions 1. In a large bowl, mix together the boiling water and baking soda. 2. Keep aside to cool slightly. 3. Add the flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger and nutmeg in the baking soda mixture and mix till just combined. 4. With a plastic wrap, cover the bowl and refrigerate for at least 8 hours or overnight. 5. Set your oven to 375 degrees F before doing anything else and lightly, grease 60 cups of the muffin pans. 6. Transfer the mixture into the prepared muffin cups about 1/2 of full. 7. Cook in the oven for about 20 minutes or till a toothpick inserted in the center comes out clean.

Restaurant Muffins

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BUTTERMILK

Apricot Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 238 kcal Fat 9.2 g Carbohydrates 36.2g Protein 3.8 g Cholesterol 26 mg Sodium 258 mg

Ingredients

1 C. chopped dried apricots 1 C. boiling water 2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1/2 tsp salt

1/4 C. melted butter 1/4 C. vegetable oil 1 C. buttermilk 1 egg

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, add the apricots and boiling water and keep aside for about 5 minutes. 3. In a bowl, mix together the flour, sugar, baking soda and salt. 4. In another bowl, add the melted butter, oil, buttermilk and egg and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just moistened. 6. Drain the apricots and fold into the mixture. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep on wire rack to cool completely.

Buttermilk Apricot Muffins

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Healthy

Prep Time: 20 mins

Muffins

Total Time: 40 mins Servings per Recipe: 12 Calories 167 kcal Fat 7.1 g Carbohydrates 25.6g Protein 3.5 g Cholesterol 16 mg Sodium 262 mg

Ingredients

1 1/2 C. wheat bran 1 C. buttermilk 1/3 C. vegetable oil 1 egg 2/3 C. brown sugar 1/2 tsp vanilla extract 1 C. all-purpose flour

1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 C. raisins

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, mix together the wheat bran and buttermilk and keep aside for about 10 minutes. 3. In a second bowl, add the oil, egg, sugar and vanilla and beat till well combined. 4. Add the egg mixture into the bran mixture and mix well. 5. In a third bowl, sift together flour, baking soda, baking powder and salt. 6. Add the flour mixture into the bran mixture and mix till just moistened. 7. Fold in the raisins. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 18-20 minutes or till a toothpick inserted in the center comes out clean.

Healthy Muffins

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BEST BREAKFAST

Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 18 Calories 194 kcal Fat 4.2 g Carbohydrates 37.3g Protein 3.1 g Cholesterol 10 mg Sodium 175 mg

Ingredients

1 1/2 C. all-purpose flour 1/2 C. whole wheat flour 1 1/4 C. white sugar 1 tbsp ground cinnamon 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 C. grated carrots 1 apple - peeled, cored, and chopped 1 C. raisins

1 egg 2 egg whites 1/2 C. apple butter 1/4 C. vegetable oil 1 tbsp vanilla extract 2 tbsp chopped walnuts 2 tbsp toasted wheat germ

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 18 cups of the muffin pans. 2. In a bowl, add the eggs, egg whites, apple butter, oil and vanilla and beat till well combined. 3. In another large bowl, mix together the flours, sugar, cinnamon, baking powder, baking soda and salt. 4. Add the carrots, apples and raisins and stir to combine. 5. Add the egg mixture and mix till just moistened. 6. Transfer the mixture into the prepared muffin cups about 3/4 full. 7. In a small bowl, mix together the walnuts and wheat germ and sprinkle over the top of muffins. 8. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Best Breakfast Muffins

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Autumnal Muffins

Prep Time: 15 mins Total Time: 60 mins Servings per Recipe: 18 Calories 249 kcal Fat 8g Carbohydrates 42.6g Protein 2.8 g Cholesterol 23 mg Sodium 182 mg

Ingredients

2 1/2 C. all-purpose flour 2 C. white sugar 1 tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 2 eggs, lightly beaten 1 C. canned pumpkin puree

1/2 C. vegetable oil 2 C. peeled, cored and chopped apple 2 tbsp all-purpose flour 1/4 C. white sugar 1/2 tsp ground cinnamon 4 tsp butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 18 cups of the muffin pans. 2. In a large bowl, sift together 2 1/2 C. of the all-purpose flour, 2 C. of the sugar, pumpkin pie spice, baking soda and salt. 3. In another bowl, add the eggs, pumpkin and oil and beat till well combined. 4. Add the pumpkin mixture into the flour mixture and mix till just moistened. 5. Fold in the apples. 6. Transfer the mixture into the prepared muffin cups evenly. 7. In a small bowl, mix together 2 tbsp of the flour, 1/4 C. of the sugar and 1/2 tsp of the cinnamon. 8. With a pastry cutter, cut the butter and mix till a coarse crumb forms. 9. Sprinkle the crumb mixture over the top of muffins. 10. Cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean.

Autumnal Muffins

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FLAX RAISIN

and Vanilla Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 272 kcal Fat 11 g Carbohydrates 40.9g Protein 6.7 g Cholesterol 25 mg Sodium 449 mg

Ingredients

1 1/2 C. all-purpose flour 3/4 C. ground flax seed 3/4 C. oat bran 1 C. brown sugar 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp ground cinnamon 3/4 C. skim milk 2 eggs, beaten

1 tsp vanilla extract 2 tbsp vegetable oil 2 C. shredded carrots 2 apples, peeled, shredded 1/2 C. raisins 1 C. chopped mixed nuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 15 cups of the muffin pans. 2. In a large bowl, mix together the flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. 3. Add the milk, eggs, vanilla and oil and mix till just moistened. 4. Fold in the carrots, apples, raisins and nuts. 5. Transfer the mixture into the prepared muffin cups about 2/3 full. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Flax Raisin and Vanilla Muffins

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Dutch

Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 312 kcal Fat 10.5 g Carbohydrates 51.1g Protein 4.2 g Cholesterol 42 mg Sodium 306 mg

Ingredients

2 1/4 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 egg 1 C. buttermilk 1/2 C. butter, melted 1 tsp vanilla extract

1 1/2 C. packed brown sugar 2 C. diced apples 1/2 C. packed brown sugar 1/3 C. all-purpose flour 1 tsp ground cinnamon 2 tbsp butter, melted

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together 2 1/4 C. of the flour, baking soda and salt. 3. In another smaller bowl, add the egg, buttermilk, 1/2 C. of the melted butter, vanilla and 1 1/2 C. of the brown sugar and beat till sugar dissolves. 4. Add the egg mixture and apples into the flour mixture and mix till just combined. 5. Transfer the mixture into the prepared muffin cups, filling to the top. 6. In a small bowl, mix together 1/2 C. of the brown sugar, 1/3 C. of the flour and cinnamon. 7. Drizzle in 2 tbsp of the melted butter while mixing with a fork till well combined. 8. Sprinkle the brown sugar mixture over the muffin tops. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 

Dutch Muffins

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BUTTERMILK

Blueberry Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 196 kcal Fat 5.8 g Carbohydrates 33.4g Protein 5.1 g Cholesterol 16 mg Sodium 223 mg

Ingredients

3/4 C. all-purpose flour 3/4 C. whole wheat flour 3/4 C. white sugar 1/4 C. oat bran 1/4 C. quick cooking oats 1/4 C. wheat germ 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 C. blueberries

1/2 C. chopped walnuts 1 banana, mashed 1 C. buttermilk 1 egg 1 tbsp vegetable oil 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flours, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. 3. Gently, stir in the blueberries and walnuts. 4. In another bowl, add the mashed banana, buttermilk, egg, oil and vanilla and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups, filling to the top. 7. Cook in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean.

Buttermilk Blueberry Muffins

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Choco-Veggie Muffins

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 265 kcal Fat 15.2 g Carbohydrates 30.6g Protein 3.5 g Cholesterol 16 mg Sodium 212 mg

Ingredients

1 1/2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 egg, lightly beaten 1/2 C. vegetable oil

1/4 C. milk 1 tbsp lemon juice 1 tsp vanilla extract 1 C. shredded zucchini 1/2 C. miniature semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. 3. In another bowl, add the egg, oil, milk, lemon juice and vanilla extract and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 

Choco-Veggie Muffins

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SEPTEMBER’S

Pumpkin Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 263 kcal Fat 13 g Carbohydrates 35.9g Protein 4.2 g Cholesterol 31 mg Sodium 224 mg

Ingredients

1/2 C. raisins 1 1/2 C. whole wheat flour 1/2 C. packed brown sugar 1 tsp pumpkin pie spice 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

2 eggs 3/4 C. canned pumpkin puree 1/2 C. vegetable oil 1/2 C. honey 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl of hot water, soak the raisins for a few minutes. 3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 4. Make a well in the center of the flour mixture. 5. In the well, add the eggs, pumpkin, oil and honey and mix till just moistened. 6. Drain the raisins completely. 7. In the flour mixture, fold in the raisins and walnuts. 8. Transfer the mixture into the prepared muffin cups about 2/3 full. 9. Cook in the oven for about 18 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool before turning out onto wire rack to cool completely.

September’s Pumpkin Muffins

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Vegan

Cornmeal Muffins

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 177 kcal Fat 5.4 g Carbohydrates 31g Protein 2.5 g Cholesterol 0 mg Sodium 310 mg

Ingredients

1/2 C. cornmeal 1/2 C. whole-wheat pastry flour 1/2 tsp baking soda 1/2 tsp salt 1/2 C. applesauce

1/2 C. soy milk 1/4 C. agave nectar 2 tbsp canola oil

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, mix together the cornmeal, flour, baking soda and salt. 3. Add the applesauce, soy milk and agave nectar and stir to combine. 4. Slowly add the oil. Stirring continuously till well combined. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 

Vegan Cornmeal Muffins

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CINNAMON

Pecan Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 227 kcal Fat 13 g Carbohydrates 25.6g Protein 2.9 g Cholesterol 16 mg Sodium 212 mg

Ingredients

1 1/2 C. all-purpose flour 1/2 C. white sugar 1/4 C. brown sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/2 C. olive oil

1/4 C. milk 1 egg 1 1/2 tsp vanilla extract 1 C. shredded zucchini 1/2 C. fresh blueberries 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, mix together the flour, white sugar, brown sugar, baking soda, cinnamon and salt. 3. In another bowl, add the olive oil, milk, egg and vanilla extract and beat till smooth. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, blueberries and pecans. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Cinnamon Pecan Muffins

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Lunch Box Muffins

Prep Time: 15 mins Total Time: 60 mins Servings per Recipe: 12 Calories 240 kcal Fat 13.4 g Carbohydrates 28.2g Protein 3.4 g Cholesterol 16 mg Sodium 171 mg

Ingredients

1 C. whole wheat flour 1/2 C. all-purpose flour 3/4 C. white sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 C. low-fat vanilla yogurt

1/2 C. canola oil 1 egg 2 tsp vanilla extract 1 ripe pear - peeled, cored, and diced 1/2 C. chopped pecans

Directions 1. Set your oven to 450 degrees F before doing anything else and line 12 cups of a muffin pan with the paper liners. 2. In a bowl, mix together the flours, sugar, baking powder and salt. 3. In another bowl, add the yogurt, oil, egg and vanilla extract and beat till smooth. 4. Add the yogurt mixture into the flour mixture and mix till just combined. 5. Fold in the pear and pecans. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Place the muffin pan in the oven and immediately, set it to 350 degrees F. 8. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and cool for about 5 minutes before turning out onto wire rack to cool completely.

Lunch Box Muffins

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HONEY

Almond Muffins

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 12 Calories 107 kcal Fat 6.6 g Carbohydrates 10.3g Protein 2.3 g Cholesterol 31 mg Sodium 40 mg

Ingredients

2 eggs, separated 2 tbsp margarine, softened 2 tbsp honey 1/4 tsp almond extract

1/3 C. boiling water 3/4 C. unsweetened flaked coconut 3/4 C. all-purpose flour

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a large bowl add the egg yolks and beat. 3. Add the butter, honey, almond extract, boiling water, coconut and flour and mix till just combined. 4. In another bowl, add the egg whites and with an electric mixer, beat till stiff. 5. Fold the egg whites into the flour mixture. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Honey Almond Muffins

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Caribbean

Rolled Oats Muffins

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 158 kcal Fat 4.9 g Carbohydrates 26.6g Protein 3.3 g Cholesterol 16 mg Sodium 129 mg

Ingredients

1 C. water 1/2 C. rolled oats 1 1/2 C. all-purpose flour 1/4 C. wheat bran 1/3 C. white sugar 4 tsp baking powder 1/8 tsp ground nutmeg

1 mashed banana 1 beaten egg 1 (8 oz.) can crushed pineapple, well drained 1 C. coconut milk 1/8 tsp coconut extract

Directions 1. In a pan, add the water and bring to a boil. 2. Stir in the oats and cook for about 1 minute. 3. Cover and remove from the heat, then keep aside to cool. 4. Set your oven to 375 degrees F before doing anything else and grease and flour 12 cups of a muffin pan. 5. In a large bowl, mix together the flour, bran, sugar, baking powder and nutmeg. 6. Make a well in the center of the mixture. 7. In the well, add the mashed banana, cooled oatmeal, egg, pineapple, coconut milk and coconut extract and mix till smooth. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Caribbean Rolled Oats Muffins

27

MOLASSES

and Allspice Muffins

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 24 Calories 214 kcal Fat 8.2 g Carbohydrates 32.5g Protein 4.7 g Cholesterol 27 mg Sodium 272 mg

Ingredients

2 C. whole wheat flour 2 C. all-purpose flour 2 tbsp baking powder 1 tsp salt 1/2 C. packed brown sugar 1 tsp ground cinnamon 1/4 tsp ground allspice

2 C. finely grated carrots 2 eggs 2 C. milk 1/2 C. molasses 1/2 C. melted butter 1 C. chopped walnuts 1 C. raisins

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 24 cups of the muffin pans. 2. In a large bowl, mix together the flours, baking powder, salt, brown sugar, cinnamon, allspice and grated carrots. 3. In another bowl beat the eggs. 4. Add the milk, molasses and butter and mix till well combined. 5. Add the egg mixture into the flour mixture and mix till just moistened. 6. Fold in the walnuts and raisins. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Molasses and Allspice Muffins

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30

Fathia's Favorite Muffins

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 236 kcal Fat 5.5 g Carbohydrates 43.5g Protein 3.3 g Cholesterol 17 mg Sodium 240 mg

Ingredients

2 C. all-purpose flour 3 tsp baking powder 1/2 tsp salt 1/2 C. white sugar 1 egg, beaten

3/4 C. milk 1/4 C. vegetable oil 1 C. any flavor fruit jam

Directions 1. Set your oven to 400 degrees F before doing anything else and line 12 cups of a muffin pan with the paper liners 2. In a large bowl, mix together the flour, baking powder, salt and sugar. 3. Make a well in the center of the flour mixture. 4. In another bowl, add the egg, milk and oil and beat till well combined. 5. Add the egg mixture in the well of flour mixture and mix till just moistened. 6. Gently stir in the jam. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 

Fathia's Favorite Muffins

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BROWN SUGAR

Biscuit Muffins

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 313 kcal Fat 13.5 g Carbohydrates 45g Protein 3.9 g Cholesterol 16 mg Sodium 612 mg

Ingredients

1 tsp apple pie spice 1/4 C. white sugar 1 (12 oz.) can refrigerated biscuit dough, separated and cut into six pieces 1/2 C. brown sugar

3 tbsp butter 1 tsp water

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, mix together the apple pie spice and white sugar. 3. Add the biscuit pieces and roll to coat. 4. Divide the coated biscuit dough pieces into the prepared muffin cups. 5. In a small pan, mix together the brown sugar, butter, and water on medium heat and bring to a boil, stirring continuously. 6. Boil, stirring continuously for about 2-3 minutes. 7. Place the butter mixture over the biscuit pieces evenly. 8. Cook in the oven for about 8-12 minutes or till a toothpick inserted in the center comes out clean.

Brown Sugar Biscuit Muffins

32

Tropical

Muffins

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 239 kcal Fat 9.5 g Carbohydrates 36.4g Protein 3g Cholesterol 29 mg Sodium 288 mg

Ingredients

1 1/2 C. all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 bananas, mashed 3/4 C. white sugar 1/3 C. butter, melted

1 egg, beaten 1 tbsp rum-flavored extract 1 tsp vanilla extract 1/2 (20 oz.) can pineapple chunks, drained 3/4 C. shredded unsweetened coconut, divided

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a large bowl, sift together the flour, baking soda, baking powder and salt. 3. In another bowl, add the bananas, sugar, butter, egg, rum-flavored extract and vanilla extract and beat till well combined. 4. Add the flour mixture, 1 C. at a time into the banana mixture and mix till well combined. 5. Gently, fold in the pineapple chunks and 1/2 C. of the coconut. 6. Transfer the mixture into the prepared muffin cups evenly and sprinkle with the remaining shredded coconut. 7. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

Tropical Muffins

33

CEREAL

Muffins

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 216 Calories 106 kcal Fat 3.4 g Carbohydrates 17.6g Protein 1.9 g Cholesterol 11 mg Sodium 150 mg

Ingredients

6 C. boiling water 6 C. whole bran cereal 3 C. margarine 9 C. white sugar 12 eggs 12 C. buttermilk

15 C. all-purpose flour 5 tbsp baking soda 1 tbsp salt 12 C. whole bran cereal

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a larger bowl, mix together the boiling water and 6 C. of the bran cereal. Keep aside to cool. Set your oven to 425 degrees F and line the cups of the muffin pans with the paper liners. In another bowl, add the margarine, sugar, eggs, and buttermilk and beat till well combined. Add the egg mixture into the bran mixture and stir to combine. Add the flour, baking soda and salt and stir to combine. Add 12 C. of the bran cereal and mix till just moistened. Transfer the mixture into the prepared muffin cups in the batches. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 

Cereal Muffins

34

Wholesome

Prep Time: 10 mins

Muffins

Total Time: 40 mins Servings per Recipe: 8 Calories 92 kcal Fat 3.5 g Carbohydrates 11.8g Protein 4g Cholesterol 24 mg Sodium 406 mg

Ingredients

1/3 C. whole wheat flour 1/3 C. soy flour 1/3 C. rye flour 1 tsp baking powder 1 tsp baking soda

1/2 tsp salt 1 tbsp vegetable oil 1 egg, beaten 1 C. buttermilk 1 tbsp molasses

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flours, baking powder, baking soda and salt. 3. With a fork, stir in the oil. 4. Add egg, buttermilk and molasses and mix till well combined 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 17 minutes or till a toothpick inserted in the center comes out clean.

Wholesome Muffins

35

BUTTERMILK

Bran Muffins

Prep Time: 15 mins Total Time: 1 d 1 hr Servings per Recipe: 48 Calories 155 kcal Fat 5g Carbohydrates 25.4g Protein 2.8 g Cholesterol 16 mg Sodium 273 mg

Ingredients

5 C. all-purpose flour 4 C. bran flakes cereal 3 C. white sugar 5 tsp baking soda 2 tsp salt

4 eggs, beaten 1 C. melted shortening, cooled 4 C. buttermilk

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, sift together the flour. Add the cereal, sugar, baking soda and salt and stir to combine. Add eggs, shortening and buttermilk and mix till well combined. Cover the bowl and refrigerator for at least 24 hours before using. Set your oven to 400 degrees F and lightly, grease 48 cups of the muffin pans. Transfer the mixture into the prepared muffin cups about 2/3 full. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Buttermilk Bran Muffins

36

Oats and Cinnamon Muffins

Prep Time: 15 mins Total Time: 1 h 15 mins Servings per Recipe: 24 Calories 147 kcal Fat 5g Carbohydrates 22.7g Protein 3.2 g Cholesterol 26 mg Sodium 248 mg

Ingredients

2 C. quick-cooking oats 2 C. buttermilk 2 eggs, beaten 1 C. packed brown sugar 1/2 C. butter, melted

2 C. all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp salt

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 24 cups of the muffin pans. 2. In a large bowl, mix together the oats and buttermilk and keep aside for about 15 minutes. 3. In a bowl, add the eggs, brown sugar and butter and beat till well combined. 4. Add the egg mixture into the oat mixture and stir to combine. 5. In another bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. 6. Add the flour mixture into the oat mixture and mix till just moistened. 7. Transfer the mixture into the prepared muffin cups about 3/4 full. 8. Cook in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely. 

Oats and Cinnamon Muffins

37

GEORGIAN

Muffins

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 16 Calories 351 kcal Fat 18.2 g Carbohydrates 44.3g Protein 3.6 g Cholesterol 35 mg Sodium 238 mg

Ingredients

3 C. all-purpose flour 1 tbsp ground cinnamon 1 tsp baking soda 1 tsp salt 1 1/4 C. vegetable oil

3 eggs, lightly beaten 2 C. white sugar 2 C. peeled, pitted, and chopped peaches

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 16 cups of the muffin pans. 2. In a large bowl, mix together the flour, cinnamon, baking soda and salt. 3. In another bowl, add the oil, eggs and sugar and beat till smooth. 4. Add the oil mixture into the flour mixture and mix till just moistened. 5. Fold in the peaches. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely. 

Georgian Muffins

38

Citrus Boost

Prep Time: 10 mins

Muffins

Total Time: 40 mins Servings per Recipe: 12 Calories 176 kcal Fat 6.8 g Carbohydrates 26.3g Protein 2.8 g Cholesterol 16 mg Sodium 225 mg

Ingredients

2 C. all-purpose flour 1/2 C. white sugar 3 tsp baking powder 1/2 tsp salt 3/4 C. orange juice

1/3 C. vegetable oil 1 egg 1 tbsp orange zest

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, mix together the flour, sugar, baking powder, orange peel and salt. 3. In another bowl, add the orange juice, oil and egg and beat till well combined. 4. Add the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups about 2/3 full. 6. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Citrus Boost Muffins

39

MEAT

Muffins

Prep Time: 15 mins Total Time: 1 h 15 mins Servings per Recipe: 6 Calories 464 kcal Fat 22.7 g Carbohydrates 26.9g Protein 36.9 g Cholesterol 165 mg Sodium 1285 mg

Ingredients

2 lb. lean ground beef 1 (10.5 oz.) can condensed vegetable soup 1/2 C. chopped onion 1 C. dry bread crumbs 2 eggs

1 tsp salt 1 pinch ground black pepper 3/4 C. ketchup (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, add the ground beef, soup, onion, bread crumbs, eggs, salt and pepper and mix till well combined. 3. Transfer the mixture into the prepared muffin cups evenly. 4. Set the oven to 160 degrees F just before placing the muffin pan inside. 5. Cook in the oven for about 50 minutes. 6. Remove the muffin pan from the oven and top each muffin with the ketchup. 7. Cook in the oven for about 10 minutes more.

Meat Muffins

40

Hash Brown

Breakfast Muffins

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 224 kcal Fat 18.3 g Carbohydrates 8.6g Protein 11.2 g Cholesterol 114 mg Sodium 413 mg

Ingredients

12 links beef sausage 3 C. frozen country style shredded hash brown potatoes, thawed 3 tbsp butter, melted 1/8 tsp salt 1/8 tsp pepper

6 eggs, lightly beaten 2 C. shredded 4-cheese Mexican blend cheese 1/4 C. chopped red bell pepper chopped fresh chives

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. Prepare the sausage according to the package's directions. 3. Keep aside to cool slightly and cut into 1/2-inch pieces. 4. In a bowl, mix together the hash browns, butter, salt and pepper. 5. Transfer the mixture into the prepared muffin cups evenly and press onto the sides and bottom of the cups. 6. Cook in the oven for about 12 minutes. 7. Remove from the oven and divide the sausage pieces into muffin cups evenly. 8. In a bowl, mix together the eggs, cheese and bell pepper. 9. Place the egg mixture into muffin cups and top with the chives. 10. Cook in the oven for about 13-15 minutes more.

Hash Brown Breakfast Muffins

41

BEEF MUSHROOM

Muffins

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 303 kcal Fat 21 g Carbohydrates 15g Protein 12.9 g Cholesterol 72 mg Sodium 446 mg

Ingredients

3 tbsp butter, softened 12 slices white bread 1 1/4 lb. ground beef 1 egg 1 small onion, chopped 1 (10.75 oz.) can condensed cream of

mushroom soup salt and pepper to taste 3/4 C. shredded Cheddar cheese

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Spread the butter over one side of each bread slice. Arrange each bread slice, butter-side down into the cups of a muffin pan and press. In a medium bowl, add the ground beef, egg, onion, cream of mushroom soup, salt and pepper and mix till well combined. 5. Fill each bread cup with the beef mixture evenly and sprinkle with the shredded Cheddar cheese. 6. Cook in the oven for about 30 minutes.

Beef Mushroom Muffins

42

43

44

Burger

Muffins

Prep Time: 20 mins Total Time: 1 h 5 mins Servings per Recipe: 24 Calories 174 kcal Fat 10 g Carbohydrates 13.2g Protein 7.9 g Cholesterol 48 mg Sodium 329 mg

Ingredients

cooking spray 1 lb. ground beef 1 small onion, chopped 2 1/2 C. all-purpose flour 1 tbsp white sugar 2 tsp baking powder 1 tsp salt

3/4 C. ketchup 3/4 C. milk 1/2 C. butter, melted 2 eggs, beaten 1 tsp prepared yellow mustard 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 425 degrees F before doing anything else and line 24 cups of the muffin pans with lightly, greased paper liners. 2. Heat a large skillet on medium-high heat and cook the beef and onion for about 5-7 minutes. 3. Discard the grease. 4. In a large bowl, mix together the flour, sugar, baking powder and salt. 5. In another bowl, mix together the ketchup, milk, butter, eggs and mustard. 6. Add the ketchup mixture into the flour mixture and stir till a pink color forms. 7. Add the cooked ground beef mixture and mix till combined. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 30-40 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

Burger Muffins

45

COCONUT

Cake Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 24 Calories 193 kcal Fat 6g Carbohydrates 33.3g Protein 2.2 g Cholesterol 16 mg Sodium 96 mg

Ingredients

2 1/4 C. all-purpose flour 1 tbsp baking powder 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1/4 tsp salt 1 C. brown sugar 2/3 C. white sugar 1 C. flaked coconut 2 eggs

1/2 C. vegetable oil 1/2 C. buttermilk 3 carrots, grated 1 (8 oz.) can crushed pineapple, with juice 1 tbsp vanilla extract 1 C. sifted confectioners' sugar 1 tsp ground cinnamon 2 tbsp buttermilk

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of 2 muffin pans. 2. In a large bowl, mix together the flour, baking powder, 2 tsp of the cinnamon, 1/4 tsp of the nutmeg, allspice, salt, brown sugar, white sugar and coconut. 3. In another bowl, mix together the eggs, oil, 1/2 C. of the buttermilk, carrots, pineapple and vanilla. 4. Make a well in the center of the flour mixture. 5. Add the egg mixture and mix till just moistened. 6. Transfer the mixture into the prepared muffin cups about 3/4 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and keep onto wire rack to cool. 9. Meanwhile in a small bowl, add the confectioners' sugar, 1 tsp of the cinnamon and 2-3 tbsp of the buttermilk and mix till smooth. 10. Refrigerate till thickened. 11. Drizzle over the cooled muffins and serve. Coconut Cake Muffins

46

Fall Season

Apple Muffins

Prep Time: 15 mins Total Time: 1 h Servings per Recipe: 18 Calories 249 kcal Fat 8g Carbohydrates 42.6g Protein 2.8 g Cholesterol 23 mg Sodium 182 mg

Ingredients

2 1/2 C. all-purpose flour 2 C. white sugar 1 tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 2 eggs, lightly beaten 1 C. canned pumpkin puree

1/2 C. vegetable oil 2 C. peeled, cored and chopped apple 2 tbsp all-purpose flour 1/4 C. white sugar 1/2 tsp ground cinnamon 4 tsp butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 18 cups of muffin trays. 2. In a large bowl, sift together 2 1/2 C. of the flour, baking soda, 2 C. of the sugar, pumpkin pie spice and salt. 3. In another bowl, add the eggs, oil and pumpkin and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till well combined. 5. Fold in the apples and transfer the mixture onto the prepared muffin cups evenly. 6. In another bowl, mix together the remaining flour, sugar and cinnamon. 7. With a pastry cutter, cut the butter and mix till a coarse crumb forms. 8. Place the mixture over each muffin evenly and cook everything in the oven for about 3540 minutes or till a toothpick inserted in the center comes out clean.

Fall Season Apple Muffins

47

PHENOMENAL

Cracker Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 143 kcal Fat 3.4 g Carbohydrates 25.9g Protein 2.9 g Cholesterol 21 mg Sodium 216 mg

Ingredients

2 1/2 C. graham cracker crumbs 1/4 C. white sugar 2 tsp baking powder 1 C. whole milk

1 egg, slightly beaten 2 tbsp honey

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 10 C. of a muffin tin. 2. In a bowl, mix together the cracker crumbs, sugar and baking powder. 3. Add the egg, milk and honey and mix till well combined. 4. Place the mixture into the prepared muffin tin. 5. Cook everything in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean. 6. Remove everything from the oven and keep aside to cool completely.

Phenomenal Cracker Muffins

48

Grape Muffins

for a Sweet Day

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 266.5 Fat 9.4g Cholesterol 54.1mg Sodium 166.0mg Carbohydrates 41.2g Protein 4.6g

Ingredients

2 1/2 C. flour 1 C. sugar 2 1/2 tsp baking powder 1 C. milk 1 tsp vanilla

2 eggs, well beaten 1/2 C. butter, melted 1 1/2 C. red seedless grapes, cut into pieces

Directions 1. Set your oven to 375 degrees F before doing anything else and line 12 cups of a muffin tin with paper liners. 2. In a large bowl, mix together the flour, baking powder and sugar. 3. Make a well in the center of the flour mixture and add the eggs, milk, butter and vanilla and mix till well combined. 4. Fold in the grapes and transfer the mixture into prepared muffin cups. 5. Cook everything in the oven for about 25 minutes. 

Grape Muffins for a Sweet Day

49

MASS ZESTY

Muffins

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 136 kcal Fat 5.2 g Carbohydrates 20.4g Protein 2.3 g Cholesterol 16 mg Sodium 177 mg

Ingredients

1 1/2 C. all-purpose flour 3 tsps baking powder Salt, to taste 1/4 C. vegetable oil 1/4 C. white sugar 1 egg

1 C. fresh orange juice 1 1/2 C. cranberries, chopped 1 tbsp fresh orange zest, grated finely

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees before doing anything else. Grease and flour a 12 C. muffin tin. In a large bowl, mix together the flour, baking powder and salt. In another bowl, add the oil and sugar and beat till light. Add the egg and orange juice and beat till well combined. Add the egg mixture into the flour mixture and mix till well combined also. Fold in the cranberries and orange zest. Place the mixture into the prepared muffin C. about 2/3 of full. Bake everything for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Mass Zesty Muffins

50

Springtime Muffins

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 18 Calories 182 kcal Fat 5.9 g Carbohydrates 30.5g Protein 2.4 g Cholesterol 34 mg Sodium 165 mg

Ingredients

2 C. all-purpose flour 2 tsps baking powder Salt, to taste 1 1/2 C. white sugar, divided

1/2 C. butter, softened 2 eggs 1/4 C. milk 1/2 C. fresh blueberries, mashed 2 C. fresh blueberries

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Grease and flour an 18 C. muffin tin. 3. In a large bowl, mix together the flour, baking powder and salt. 4. In another bowl, add 1 1/4 C. of sugar and butter and beat till light. 5. Add the eggs, one at a time and beat till well combined. 6. Add the egg mixture into the flour mixture and mix till well combined. 7. Add the milk and mix well. 8. Add the mashed blueberries and mix well. 9. Fold in the fresh blueberries. 10. Place the mixture into prepared muffin C. so that about 2/3 of each section is full. 11. Dust with the remaining sugar. 12. Bake everything for about 30 minutes or till a toothpick inserted in the center comes out clean.

Springtime Muffins

51

HONEY

Spelt Bread

Prep Time: 10 mins Total Time: 1 h 30 mins Servings per Recipe: 12 Calories 118 kcal Fat 1.3 g Carbohydrates 23g Protein 4.9 g Cholesterol 1 mg Sodium 302 mg

Ingredients

1 C. water 1 1/2 tsp vegetable oil 1 1/2 tsp honey 1/2 tsp lecithin 3 C. white spelt flour

3 tbsp dry milk powder 1 1/2 tsp salt 2 tsp active dry yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Set the Normal or Basic cycle and press Start.

Honey Spelt Bread

52

53

54

Pumpernickel at Home

Prep Time: 10 mins Total Time: 3 h 55 mins Servings per Recipe: 12 Calories 181 kcal Fat 2.6 g Carbohydrates 34.8g Protein 5.5 g Cholesterol 0 mg Sodium 296 mg

Ingredients

1 1/8 C. warm water 1 1/2 tbsp vegetable oil 1/3 C. molasses 3 tbsp cocoa 1 tbsp caraway seed (optional) 1 1/2 tsp salt

1 1/2 C. bread flour 1 C. rye flour 1 C. whole wheat flour 1 1/2 tbsp vital wheat gluten (optional) 2 1/2 tsp bread machine yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Set the Basic cycle and press Start.

Pumpernickel at Home

55

BACK-TO-SCHOOL

Bread

Prep Time: 5 mins Total Time: 3 h Servings per Recipe: 10 Calories 162 kcal Fat 3.2 g Carbohydrates 27.8g Protein 4.8 g Cholesterol 2 mg Sodium 234 mg

Ingredients

7 fluid oz. warm water (110 degrees F/45 degrees C) 2 tbsp lard 1 (.25 oz.) package active dry yeast

2 3/4 C. bread flour 1 tsp salt 1 tsp ground cinnamon (optional)

Directions 1. 2. 3. 4.

In the bread machine pan, place the warm water and lard. Sprinkle with the yeast. Place the flour, salt and toss in the cinnamon. Select the cycle and press Start.

Back-to-School Bread

56

Bread Machine Cake

Prep Time: 15 mins Total Time: 3 h 55 mins Servings per Recipe: 10 Calories 184 kcal Fat 6.3 g Carbohydrates 27.9g Protein 4.3 g Cholesterol 24 mg Sodium 254 mg

Ingredients

1 (1.1 oz.) package chai tea powder 3/4 C. hot water 1/4 C. Chardonnay wine 1/2 tsp vanilla extract 1 egg yolk 1/2 C. frozen unsweetened raspberries 1 tbsp butter, room temperature 1/2 C. bread flour

1/4 C. rye flour 1 C. all-purpose flour 1/2 C. wheat bran 1 (.25 oz.) package active dry yeast 1/2 C. coarsely chopped walnuts 1/2 tsp caraway seed 1/4 C. white sugar 1 tsp coarse smoked salt flakes

Directions 1. In a cup, add 3/4 C. of the hot water and chai tea powder package and stir to combine. 2. Keep aside to cool for about 10 minutes. 3. In the bread machine pan, mix together the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries and butter. 4. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar and salt. 5. Select the Sweet setting with a Light Crust and press Start. 6. After the baking is completed, let it cool for at least 30 minutes before slicing and serving.

Bread Machine Cake

57

LOUIE

Cake

Prep Time: 20 mins Total Time: 3 h 25 m Servings per Recipe: 14 Calories 315 kcal Fat 11.9 g Carbohydrates 47.8g Protein 5g Cholesterol 34 mg Sodium 134 mg

Ingredients

1/4 C. warm water (100 to 110 degrees F/40 to 45 degrees C) 1/2 tsp salt 2 tbsp softened butter 1 egg, slightly beaten 1 C. sour cream 3 1/2 tbsp white sugar 3 1/2 C. all-purpose flour 2 1/2 tsp active dry yeast 1/4 C. white sugar

1 tsp ground cinnamon 2 1/2 tbsp melted butter 1/2 C. chopped pecans 1 1/2 C. confectioners' sugar 1 1/2 tbsp melted butter 1/8 tsp vanilla extract 2 tbsp milk 1 tbsp purple colored sugar 1 tbsp green colored sugar 1 tbsp yellow colored sugar

Directions 1. In the bread machine pan, place the warm water, salt, softened butter, egg, sour cream, 3 1/2 tbsp of sugar, flour and yeast in the order recommended by the manufacturer. 2. Select the Dough cycle and press Start. 3. Check the dough after about 5 minutes of mixing, and add 1-2 tbsp of water or flour if the dough is too dry or wet. 4. In a bowl, mix together 1/4 C. of the sugar, cinnamon and 2 1/2 tbsp of the melted butter. 5. Grease a baking sheet and keep aside. 6. After the dough cycle is completed, transfer the dough onto a floured surface and roll into a 10x28-inch rectangle. 7. Spread the butter mixture over the dough and sprinkle with the pecans in an even layer. 8. Pick up one of the long edges, and roll the dough into a 28-inch long log. 9. Place the rolled dough onto the prepared baking sheet, seam side down and shape the dough into a ring. 10. With wet fingers, moisten the ends of the dough slightly and pinch the two ends together to seal. 11. With a cloth, cover the dough ring and keep in a warm place for about 30 minutes. Louie Cake

58

12. Set your oven to 375 degrees F. 13. Cook in the oven for about 15 minutes. 14. In a bowl, mix together the confectioners' sugar, 1 1/2 tbsp of the melted butter, vanilla extract and enough milk to make a smooth glaze. 15. Remove the cake from the oven and cool for about 10 minutes on a wire rack. 16. Place the glaze over the warm cake, allowing drips of glaze to dribble down the sides of the cake. 17. Immediately sprinkle the cake with the bands of purple, green and yellow colored sugar. 18. Allow the cake to cool completely before serving.

59

ARTISANAL

White Bread

Prep Time: 5 mins Total Time: 3 h 5 m Servings per Recipe: 12 Calories 168 kcal Fat 4g Carbohydrates 28.3g Protein 4.4 g Cholesterol 0 mg Sodium 292 mg

Ingredients

1 C. warm water (110 degrees F/45 degrees C) 3 tbsp white sugar 1 1/2 tsp salt

3 tbsp vegetable oil 3 C. bread flour 2 1/4 tsp active dry yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the White Bread setting. 3. Cool on wire racks before slicing.

Artisanal White Bread

60

Flavorsome

Bread Machine Bread

Prep Time: 10 mins Total Time: 3 h 10 mins Servings per Recipe: 12 Calories 142 kcal Fat 1.6 g Carbohydrates 26.9g Protein 4.7 g Cholesterol 3 mg Sodium 303 mg

Ingredients

1 C. warm water (110 degrees F) 1 tbsp butter 1 tbsp dry milk powder 1 tbsp white sugar 1 1/2 tsp salt

1 1/2 tbsp dried parsley 2 tsp garlic powder 3 C. bread flour 2 tsp active dry yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Basic Bread cycle and press Start.

Flavorsome Bread Machine Bread

61

BREAD

Bolognese

Prep Time: 20 mins Total Time: 3 h 20 m Servings per Recipe: 20 Calories 105 kcal Fat 0.9 g Carbohydrates 20.6g Protein 3.1 g Cholesterol 9 mg Sodium 179 mg

Ingredients

4 C. unbleached all-purpose flour 1 tbsp light brown sugar 1 1/3 C. warm water (110 degrees F/45 degrees C) 1 1/2 tsp salt 1 1/2 tsp olive oil

1 (.25 oz.) package active dry yeast 1 egg 1 tbsp water 2 tbsp cornmeal

Directions 1. In the bread machine pan, place the flour, brown sugar, warm water, salt, olive oil and yeast in the order recommended by the manufacturer. 2. Select the Dough cycle and press Start. 3. Deflate the dough and transfer onto a lightly floured surface. 4. Shape the dough into two equal sized loaves. 5. Place the loaves, seam side down on a cutting board, sprinkled with the cornmeal generously. 6. With a damp cloth, cover the loaves and keep in warm place for about 40 minutes. 7. Set your oven to 375 degrees F. 8. In a small bowl, add the egg and 1 tbsp of the water and beat well. 9. Coat the loaves with the egg mixture and with a sharp knife, make a single long, quick cut down the center of the loaves. 10. Carefully, place the loaves onto a baking sheet 11. Cook in the oven for about 30-35 minutes.

Bread Bolognese

62

Walnuts and Cinnamon Swirl

Prep Time: 1 h 15 mins Total Time: 2 h 15 mins Servings per Recipe: 24 Calories 162 kcal Fat 5.5 g Carbohydrates 24.4g Protein 4.1 g Cholesterol 24 mg Sodium 129 mg

Ingredients

1 C. milk 2 eggs 1/4 C. butter 4 C. bread flour 1/4 C. white sugar 1 tsp salt 1 1/2 tsp active dry yeast

1/2 C. chopped walnuts 1/2 C. packed brown sugar 2 tsp ground cinnamon 2 tbsp softened butter, divided 2 tsp sifted confectioners' sugar, divided (optional)

Directions 1. In the bread machine pan, place the milk, eggs, 1/4 C. of the butter, bread flour, sugar, salt, and yeast in the order recommended by the manufacturer. 2. Select the Dough setting and press Start. 3. After the dough cycle is completed, transfer the dough onto a floured surface and punch down. 4. Let the dough rest for about 10 minutes. 5. In a bowl, mix together walnuts, brown sugar and cinnamon. 6. Divide the dough in half and roll each half into a 9x14-inches rectangle. 7. Spread 1 tbsp of the softened butter over the top of each dough rectangle evenly and sprinkle with half of the walnut mixture. 8. Roll dough rectangles, starting from the short ends, and pinch seams closed. 9. Grease 2 (9x5-inch) loaf pans. 10. Place the rolled loaves into the prepared loaf pans, seam sides down. 11. Cover and keep in warm place for about 30 minutes. 12. Set your oven to 350 degrees F. 13. Cook in the oven for about 30 minutes. 14. Let the breads cool in the pans for about 10 minutes before removing to finish cooling on wire racks. 15. Sprinkle each loaf with 1 tsp of the confectioners' sugar. Walnuts and Cinnamon Swirl

63

CARDAMOM PEARL

Sugar Coffee Bread

Prep Time: 15 mins Total Time: 2 h 40 m Servings per Recipe: 8 Calories 283 kcal Fat 4.6 g Carbohydrates 52.8g Protein 7.5 g Cholesterol 36 mg Sodium 195 mg

Ingredients

1 C. milk 1/2 tsp salt 1 egg yolk 2 tbsp softened butter 3 C. all-purpose flour 1/3 C. sugar 1 (.25 oz.) envelope active dry yeast

3 tsp ground cardamom 2 egg whites, slightly beaten pearl sugar

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Dough cycle and press Start. 3. After the dough cycle is completed, divide into 3 equal portions. 4. Roll each portion into a 12-14-inches long rope. 5. Place the three ropes side by side, then braid together. 6. Tuck the ends underneath and place onto a greased baking sheet. 7. With a towel, cover loosely and keep in warm place to rise till doubled in size. 8. Set your oven to 375 degrees F. 9. Coat the loaf with the beaten egg and sprinkle with the pearl sugar. 10. Cook in the oven for about 20-25 minutes.

Cardamom Pearl Sugar Coffee Bread

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66

Buttermilk

Maple Bread

Prep Time: 1 h 30 m Total Time: 3 h 11 h 20 m Servings per Recipe: 15 Calories 104 kcal Fat 0.9 g Carbohydrates 20.6g Protein 4.9 g Cholesterol 13 mg Sodium 124 mg

Ingredients

1/2 C. sprouted wheat berries, ground 3/4 C. buttermilk 1 egg 2 tbsp maple syrup 1/2 tsp salt

1/3 tsp baking soda 2 tbsp vital wheat gluten 2 1/4 C. whole wheat flour 1 1/2 tsp active dry yeast

Directions 1. Rinse 1/2 C. of the raw wheat berries in cool water and drain. 2. In a large bowl of the water, add the berries and soak, covered for 12 hours or overnight. 3. In a colander, drain the berries and keep, covered in a dark place. 4. Rinse for about 3 times a day and they will soon begin to sprout. 5. In a couple of days the sprouts will reach their optimum length of about l/4-inch. 6. Drain the sprouts and in a food processor, grind them. 7. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 8. Select the Whole Wheat cycle and Medium Crust setting and press Start. 

Buttermilk Maple Bread

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RESTAURANT

Bread

Prep Time: 10 mins Total Time: 3 h 10 m Servings per Recipe: 8 Calories 167 kcal Fat 2.1 g Carbohydrates 34.2g Protein 4.5 g Cholesterol 4 mg Sodium 158 mg

Ingredients

3/4 C. warm water 1 tbsp butter, softened 1/4 C. honey 1/2 tsp salt 1 tsp instant coffee granules 1 tbsp unsweetened cocoa powder

1 tbsp white sugar 1 C. bread flour 1 C. whole wheat flour 1 1/4 tsp bread machine yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Regular or Basic cycle with Light Crust and press Start.

Restaurant Bread

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New York City

Inspired Bread

Prep Time: 15 m Total Time: 3 h 50 m Servings per Recipe: 10 Calories 215 kcal Fat 6.2 g Carbohydrates 32.8g Protein 6.6 g Cholesterol 37 mg Sodium 417 mg

Ingredients

1 C. warm water (110 degrees F/45 degrees C) 1 1/2 tsp salt 2 tbsp white sugar 1/4 C. pareve margarine 1 egg

3 C. bread flour 2 1/4 tsp bread machine yeast 1 egg 1 tbsp water 1/8 tsp vanilla extract

Directions 1. In the bread machine pan, place the warm water, salt, sugar, margarine, egg, bread flour and yeast. 2. Set the Dough setting and press Start. 3. After the dough cycle is completed, transfer the dough onto a floured surface. 4. Divide the dough into 3 portions and roll each into about 12-inches long ropes. 5. Pinch 3 ropes together at the top and braid them. 6. Starting with the strand to the right, move it to the left over the middle strand. 7. Take the strand farthest to the left and move it over the new middle strand. 8. Keep braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. 9. Place the braided challah onto a greased baking sheet. 10. With a plastic wrap, cover the loaf and keep in a warm place for about 1 hour. 11. Set your oven to 350 degrees F. 12. In a small bowl, add 1 egg, 1 tbsp of the water and vanilla extract and beat till well combined. 13. Coat the egg glaze over the challah and sprinkle with desired toppings. 14. Cook in the oven for about 35-40 minutes.

New York City Inspired Bread

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SUNDAY’S

Bread

Prep Time: 20 mins Total Time: 2 h 20 m Servings per Recipe: 14 Calories 193 kcal Fat 6.1 g Carbohydrates 30.8g Protein 6.2 g Cholesterol 40 mg Sodium 299 mg

Ingredients

1 C. warm water 1/4 C. olive oil 2 eggs 1 1/2 tsp salt 1/3 C. white sugar 2 C. white spelt flour 2 C. whole grain spelt flour 4 tsp xanthan gum

1 (.25 oz.) envelope dry yeast 1 egg, beaten 1 tbsp poppy seeds

Directions 1. In the bread machine pan, place the water, olive oil, eggs, salt, sugar, spelt flours, xanthan gum and yeast. 2. Set the Dough cycle. 3. After the cycle is completed, remove the dough and divide into 3 portions. 4. Shape each portion into an 18-inch long rope. 5. Braid the three ropes together. 6. Seal the tips together and fold under the loaf. 7. Place the braided loaf onto a greased baking sheet. 8. With a soft cloth, cover and keep in warm place for about 1 hour. 9. Set your oven to 375 degrees F. 10. Coat the loaf with the beaten egg and sprinkle with the poppy seeds. 11. Cook in the oven for about 40-45 minutes.

Sunday’s Bread

70

Oats and Pickle Bread

Prep Time: 10 m Total Time: 3 h 40 m Servings per Recipe: 16 Calories 178 kcal Fat 3.6 g Carbohydrates 32g Protein 5.1 g Cholesterol 0 mg Sodium 113 mg

Ingredients

1 1/2 C. pickle juice 1/2 C. water 3 tbsp vegetable oil 3/4 tsp salt 3 1/2 tbsp white sugar

1/2 C. wheat germ 3/4 C. rolled oats 1 1/4 C. whole wheat flour 3 C. all-purpose flour 1 tsp active dry yeast

Directions 1. In the bread machine pan, place the dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast. 2. Select the Sandwich and 3-lb. Loaf settings and press Start. 3. Cycle should take about 3 hours 10 minutes to complete. 4. Remove the loaf from the bread pan and let it cool on wire rack for at least 20 minutes before slicing.

Oats and Pickle Bread

71

BUTTERMILK BROWN

Sugar Bread Rolls

Prep Time: 15 mins Total Time: 2 h 35 m Servings per Recipe: 12 Calories 176 kcal Fat 4.4 g Carbohydrates 28.3g Protein 5.2 g Cholesterol 20 mg Sodium 271 mg

Ingredients

3 C. bread flour 1 C. buttermilk 2 tbsp packed brown sugar 1 1/2 tsp kosher salt 1 (.25 oz.) package active dry yeast

1 egg yolk 2 tbsp canola oil stick butter

Directions 1. In the bread machine pan, place the bread flour, buttermilk, brown sugar, salt, yeast and egg yolk. 2. Select the Dough setting and let the machine to mix the ingredients till moist. 3. Pause the cycle and add the oil, then let the machine continue to the end of the Dough cycle. 4. Grease the cups of the muffin pans and keep aside. 5. Punch down the dough and remove it from the machine. 6. Divide the dough into 12 equal portions and shape into round, smooth rolls. 7. Arrange the rolls into the prepared muffin cups. 8. Cover the rolls with a kitchen towel and keep in the warm place for about 25 minutes. 9. Set your oven to 350 degrees F. 10. Cook in the oven for about 20 minutes. 11. Remove from the oven and immediately, rub the tops of the hot rolls with a stick of the butter for a soft crust. 12. Cool the rolls slightly and serve warm. Buttermilk Brown Sugar Bread Rolls

72

Pizza

Crust II

Prep Time: 10 m Total Time: 1 h 50 m Servings per Recipe: 8 Calories 163 kcal Fat 4.1 g Carbohydrates 28.3g Protein 5.5 g Cholesterol 0 mg Sodium 294 mg

Ingredients

1 C. warm water (110 degrees F/45 degrees C) 1 (.25 oz.) package active dry yeast 1 tsp white sugar 2 1/2 C. whole wheat flour

2 tbsp olive oil 1 1/2 tsp dried basil 1 1/2 tsp dried oregano 1 tsp salt

Directions 1. In the bread machine pan, mix together the water, yeast, and sugar and let it stand for about 10 minutes. 2. Place the flour, olive oil, basil, oregano and salt over the yeast mixture. 3. Place bread machine bowl in the bread machine. 4. Select the Dough setting and press Start. 

Pizza Crust II

73

RYE

Bread 101

Prep Time: 5 mins Total Time: 3 h 5 m Servings per Recipe: 12 Calories 198 kcal Fat 3.3 g Carbohydrates 36.8g Protein 6.6 g Cholesterol 0 mg Sodium 197 mg

Ingredients

1 1/2 C. water 3 tbsp honey 2 tbsp olive oil 3 tsp caraway seed 1/2 C. cornmeal 1 1/2 C. dark rye flour

2 C. bread flour 2 tbsp vital wheat gluten 2 tsp active dry yeast 1 tsp salt

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Set for French bread cycle or Normal setting.

Rye Bread 101

74

75

76

Olive Oil

Wheat Bread

Prep Time: 15 m Total Time: 1 h 15 m Servings per Recipe: 15 Calories 109 kcal Fat 1.3 g Carbohydrates 21g Protein 3.8 g Cholesterol 1 mg Sodium 86 mg

Ingredients

1 (.25 oz.) package active dry yeast 1 C. skim milk, luke warm 2 tbsp warm water (110 degrees F/45 degrees C) 1/2 tsp salt

2 C. all-purpose flour 1 1/4 C. whole wheat flour 1 tbsp olive oil

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Lightest setting and press Start. 

Olive Oil Wheat Bread

77

BUSH

Bread

Prep Time: 10 mins Total Time: 3 h 10 m Servings per Recipe: 6 Calories 319 kcal Fat 7.5 g Carbohydrates 55.1g Protein 7.2 g Cholesterol 0 mg Sodium 585 mg

Ingredients

1 C. warm water (110 degrees F (43 degrees C)) 2 1/2 tsp active dry yeast 3 tbsp white sugar 1 1/2 tsp salt 3 tbsp olive oil

1/2 tsp ground thyme 1/2 tsp garlic powder 2 tsp crushed dried rosemary 3 C. all-purpose flour

Directions 1. 2. 3. 4.

In the bread machine pan, add the water and sprinkle with the yeast and sugar. Let the mixture sit in the bread machine for about 10 minutes. Sprinkle the salt, then add the olive oil, thyme, garlic powder, rosemary and flour. Set the machine for Light Crust setting and press Start.

Bush Bread

78

Simple

Banana Bread

Prep Time: 15 m Total Time: 1 h 15 m Servings per Recipe: 10 Calories 221 kcal Fat 5.4 g Carbohydrates 39.7g Protein 4.1 g Cholesterol 37 mg Sodium 126 mg

Ingredients

2 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 3/4 C. white sugar

3 tbsp vegetable oil 2 eggs 2 bananas, peeled and halved lengthwise

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Dough setting and press Start. 3. Mix the bread for about 3-5 minutes till the bananas are mashed and all ingredients are combined completely. 4. Press the Stop. 5. With a rubber spatula, smooth the top of the loaf. 6. Select the Bake setting and press Start. 7. The Bake cycle time will be about 50 minutes or till a toothpick inserted into the center comes out clean. 8. Remove the pan from the machine but keep the bread in the pan for about 10 minutes. 9. Remove the bread to cool completely on a wire rack.

Simple Banana Bread

79

CARAWAY

and Molasses Bread

Prep Time: 10 mins Total Time: 4 h 10 m Servings per Recipe: 12 Calories 165 kcal Fat 2.6 g Carbohydrates 31g Protein 4.8 g Cholesterol 5 mg Sodium 218 mg

Ingredients

1 1/4 C. lukewarm water (100 degrees F/38 degrees C) 2 tbsp dry milk powder 1 tsp salt 2 tbsp brown sugar 2 tbsp molasses 2 tbsp butter 3/4 C. whole wheat flour

1 3/4 C. bread flour 3/4 C. rye flour 1 1/2 tbsp caraway seeds 1 3/4 tsp active dry yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Grain setting and 2-lb. loaf size. 

Caraway and Molasses Bread

80

Honey and Oats Bread

Prep Time: 10 m Total Time: 3 h 15 m Servings per Recipe: 12 Calories 281 kcal Fat 8.9 g Carbohydrates 44.7g Protein 6.4 g Cholesterol 10 mg Sodium 225 mg

Ingredients

2 1/2 tsp active dry yeast 2 tbsp white sugar 1 1/2 C. warm water (110 degrees F/45 degrees C) 3 C. all-purpose flour 1 C. whole wheat flour 1 C. rolled oats

3 tbsp powdered milk 1 tsp salt 1/4 C. honey 1/4 C. vegetable oil 3 tbsp butter, softened cooking spray

Directions 1. In the bread machine pan, place the yeast, sugar, and water. 2. Let the yeast to dissolve and foam for about 10 minutes. 3. Meanwhile in a bowl, mix together the all-purpose flour, whole wheat flour, rolled oats, powdered milk and salt. 4. In the yeast mixture, add the honey, vegetable oil and butter and top with the flour mixture. 5. Select the Dough cycle and press Start. 6. Allow the bread machine to complete the cycle for about 1 1/2 hours. 7. Now, transfer the dough to a 9x5-inch greased loaf pan and keep in warm place for about 1 hour. 8. Set your oven to 375 degrees F. 9. Cook in the oven for about 35 minutes.

Honey and Oats Bread

81

COCOA

Bread

Prep Time: 10 mins Total Time: 3 h 50 m Servings per Recipe: 12 Calories 259 kcal Fat 7.3 g Carbohydrates 38.3g Protein 8.3 g Cholesterol 17 mg Sodium 260 mg

Ingredients

1/4 C. water 1 C. milk 1 egg 1 tbsp vanilla extract 3 1/3 C. bread flour 1/4 C. sucralose and brown sugar blend (such as Splenda(R) brown sugar blend) 1 tsp salt 1 tsp ground cinnamon 1 tsp cocoa powder (such as Hershey's(R))

1 1/2 tsp active dry yeast 2 tbsp margarine, softened 1/2 C. peanut butter chips (such as Reese's(R)) 1/4 C. semisweet chocolate chips

Directions 1. In the bread machine pan, place the water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast and margarine in the order recommended by the manufacturer. 2. Select a 1 1/2-lb. loaf cycle with a Light Crust and press Start. 3. Add the peanut butter chips and semisweet chocolate chips when the final knead cycle begins. 4. Cool the bread for about 10-15 minutes before slicing.

Cocoa Bread

82

December’s

Orange Yogurt Bread

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 12 Calories 180 kcal Fat 1.5 g Carbohydrates 37.8g Protein 4.3 g Cholesterol 3 mg Sodium 310 mg

Ingredients

3 C. all-purpose flour 1 C. dried cranberries 3/4 C. plain yogurt 1/2 C. warm water 3 tbsp honey

1 tbsp butter, melted 2 tsp active dry yeast 1 1/2 tsp salt 1 tsp orange oil

Directions 1. In the bread machine pan, place them in the order recommended by the manufacturer. 2. Select the Light Crust setting and press Start.

December’s Orange Yogurt Bread

83

NO GLUTEN

Potato Honey Bread

Prep Time: 10 mins Total Time: 1 h 30 m Servings per Recipe: 12 Calories 242 kcal Fat 6.7 g Carbohydrates 39.6g Protein 6.3 g Cholesterol 48 mg Sodium 275 mg

Ingredients

3 eggs 1 tbsp cider vinegar 1/4 C. olive oil 1/4 C. honey 1 1/2 C. buttermilk, at room temperature 1 tsp salt 1 tbsp xanthan gum 1/3 C. cornstarch

1/2 C. potato starch 1/2 C. soy flour 2 C. white rice flour 1 tbsp active dry yeast

Directions 1. In the bread machine pan, place them in the order recommended by the manufacturer. 2. Select the Sweet Dough cycle. 3. Five minutes into the cycle, check the consistency of the dough. (Add additional rice flour or liquid if necessary.) 4. When bread is finished, let it cool for about 10-15 minutes before removing from pan.

No Gluten Potato Honey Bread

84

Versatile

Seasoned Dough

Prep Time: 2 h Total Time: 2 h 5 m Servings per Recipe: 4 Calories 476 kcal Fat 11.2 g Carbohydrates 82.3g Protein 10.7 g Cholesterol 0 mg Sodium 445 mg

Ingredients

1 C. warm water 3 tbsp olive oil 3 tbsp white sugar 1 tsp sea salt 3 C. all-purpose flour 1 tsp minced garlic 1/4 tsp dried oregano

1/4 tsp dried basil 1/4 tsp ground black pepper 1/4 tsp dried cilantro 1/4 tsp paprika 2 1/4 tsp active dry yeast

Directions 1. In the bread machine pan, place all the ingredients in the order as listed. 2. Select the Dough cycle and press Start. 3. Let dough rest for about 5-30 minutes before using. (The longer it rests, the thicker the crust.)

Versatile Seasoned Dough

85

GARLIC

Dough

Prep Time: 10 mins Total Time: 1 h 5 m Servings per Recipe: 8 Calories 160 kcal Fat 4g Carbohydrates 26.1g Protein 4.6 g Cholesterol 0 mg Sodium 147 mg

Ingredients

6 fluid oz. lukewarm water 2 tbsp olive oil 3 cloves garlic, minced 2 C. bread flour

1 tsp white sugar 1/2 tsp salt 2 tsp active dry yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Dough cycle and press Start. 3. After the cycle is completed, transfer the dough onto a lightly floured surface and knead into a tight ball. 4. Keep aside for about 15 minutes. 5. Set your oven to 400 degrees F. 6. Stretch the dough out to fit your desired pizza pan and let it rise for about 20 minutes for a thicker crust. 7. Top with the sauce, cheese and desired pizza toppings. 8. Cook in the oven for about 10-20 minutes.

Garlic Dough

86

Honey Air Bread

Prep Time: 10 m Total Time: 3 h 20 m Servings per Recipe: 8 Calories 149 kcal Fat 2.7 g Carbohydrates 27.3g Protein 3.6 g Cholesterol 0 mg Sodium 148 mg

Ingredients

1 C. warm water (105 to115 degrees F/40 to 45 degrees C) 4 tsp honey 2 tsp active dry yeast

2 C. all-purpose flour 4 tsp olive oil 1/2 tsp salt

Directions 1. In the bread machine pan, place the warm water. 2. Add the honey into warm water and stir till dissolved. 3. Add the yeast to the mixture and let stand for about 10 minutes. 4. In the bread pan, add the flour, olive oil and salt in the order recommended by the manufacturer. 5. Select the Soft setting if machine has that option, otherwise select the Regular setting and press the Start. 6. Let the finished bread cool before slicing.

Honey Air Bread

87

SOUTHERN FRENCH

Spring Water Bread

Prep Time: 30 mins Total Time: 16 h 40 m Servings per Recipe: 12 Calories 167 kcal Fat 0.8 g Carbohydrates 33.6g Protein 5.7 g Cholesterol 0 mg Sodium 50 mg

Ingredients

3/4 C. spring water 1/4 tsp bread machine yeast 1 3/4 C. bread flour 1 C. spring water

1/2 tsp bread machine yeast 2 C. bread flour 1/3 C. whole wheat flour 1/4 tsp salt

Directions 1. In the bread machine pan, place the 3/4 C. of the spring water, 1/4 tsp of the bread machine yeast and 1 3/4 C. of the bread flour. 2. Select the Dough cycle and knead for about 5 minutes. 3. Stop the machine and let the dough rise for overnight. 4. The next day, transfer the starter from bread machine pan into a non-metallic container. 5. Reserve 1/3 C. for the recipe and freeze remainder for later use. 6. In a large bowl, mix together 1/3 C. of the reserved starter, 1 C. of the spring water, 1/2 tsp of the yeast, 2 C. of the bread flour, whole wheat flour and salt. 7. Select the Dough Cycle and press Start. 8. After 10 minutes, transfer the dough into a lightly greased bowl. 9. Cover with a damp towel and keep aside for about 2 hours. 10. Deflate the dough and keep aside for about 1 hour. 11. Place the dough onto a lightly floured surface and shape into a round loaf. 12. Arrange the loaf on a baking sheet, sprinkled with the cornmeal. 13. Cover and keep aside for about 40 minutes. 14. Set your oven to 400 degrees F. 15. Drizzle the loaf with the water and cook in the oven for about 10 minutes, drizzling with the water after every 2 minutes. 16. Now cook in the oven for about 40 minutes.  Southern French Spring Water Bread

88

89

90

Homemade

Ciabatta Rolls

Prep Time: 30 m Total Time: 1 h 55 m Servings per Recipe: 24 Calories 73 kcal Fat 0.9 g Carbohydrates 13.7g Protein 2.3 g Cholesterol 0 mg Sodium 146 mg

Ingredients

1 1/2 C. water 1 1/2 tsp salt 1 tsp white sugar 1 tbsp olive oil

3 1/4 C. bread flour 1 1/2 tsp bread machine yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Select the Dough cycle and press Start. 3. After the cycle is completed, transfer the dough onto a generously floured surface. 4. With a greased plastic wrap, cover the dough and keep aside for about 15 minutes. 5. Line the baking sheets with the parchment papers. 6. Divide the dough into 2 portions and shape each into a 3x14-inch oval. 7. Arrange the loaves onto prepared sheets and dust lightly with the flour. 8. Cover and place in warm place for about 45 minutes. 9. Set your oven to 425 degrees F. 10. Drizzle the loaves with the water. 11. Arrange the loaves in the middle rack of the oven and cook for about 25-30 minutes.

Homemade Ciabatta Rolls

91

FETA

Bread

Prep Time: 15 mins Total Time: 1 h 15 m Servings per Recipe: 10 Calories 258 kcal Fat 8.2 g Carbohydrates 37.5g Protein 8g Cholesterol 16 mg Sodium 502 mg

Ingredients

1 1/4 C. water 2 tbsp butter 2 tbsp white sugar 2 tbsp milk powder 1 1/2 tsp salt 3 1/3 C. bread flour

1 1/2 tsp active dry yeast 2 tbsp olive oil 2 tsp garlic powder (optional) 4 oz. crumbled feta cheese (optional)

Directions 1. In the bread machine pan, place the water, butter, white sugar, milk powder, salt, bread flour and active dry yeast in the order recommended by the manufacturer. 2. Select the Dough cycle and press Start. 3. Set your outdoor grill for medium heat. 4. After the cycle is completed, transfer the dough onto a lightly floured surface and divide into 2 halves. 5. Roll each half into a 9-10-inches circle. 6. Coat the top of each circle with the olive oil. 7. Place the bread circles oil side down onto the grill and coat the other side with the olive oil. 8. Cook on the grill till the bottom side is browned. 9. Flip the side and cook on the grill till golden. 10. Serve with a sprinkling of the garlic powder and feta cheese. 

Feta Bread

92

Southern Spicy Cornbread

Prep Time: 3 h Total Time: 3 h 35 m Servings per Recipe: 12 Calories 190 kcal Fat 3.4 g Carbohydrates 33.5g Protein 6.3 g Cholesterol 16 mg Sodium 215 mg

Ingredients

1 1/4 C. water 1 egg 1/4 C. nonfat dry milk powder 1 tsp salt 2 tbsp white sugar 2 tbsp shortening 3 C. bread flour or all-purpose flour

1/3 C. cornmeal 2/3 C. frozen corn kernels, thawed and drained 1 1/2 tsp red pepper flakes 1 tsp bread machine yeast

Directions 1. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 2. Set the pan in the machine and close the lid. 3. Select the Dough cycle and press start. 4. When the cycle is completed, transfer the dough onto a lightly floured surface and press out all of the air. 5. Roll the dough into a tight loaf and pinch the seam. 6. In a 9x5-inch loaf pan, place the loaf and keep aside for about 40 minutes. 7. Set your oven to 375 degrees F. 8. Cook in the oven for about 30-35 minutes.  

Southern Spicy Cornbread

93

SOURDOUGH

Bread II

Prep Time: 10 mins Total Time: 1 h 30 m Servings per Recipe: 12 Calories 167 kcal Fat 1.6 g Carbohydrates 32.4g Protein 5.2 g Cholesterol 1 mg Sodium 201 mg

Ingredients

1 1/4 C. sourdough starter 1/3 C. water 3 C. all-purpose flour 1 tbsp white sugar 1 tbsp vegetable oil

1 tsp salt 2 tsp bread machine yeast

Directions 1. Allow the starter to come to room temperature. 2. In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. 3. Select the Basic or White Bread cycle and Medium crust setting. 4. Press Start. 

Sourdough Bread II

94

Raisin

Bread

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 15 Calories 175 kcal Fat 3.5 g Carbohydrates 31.7g Protein 4.7 g Cholesterol 20 mg Sodium 185 mg

Ingredients

1 C. milk, room temperature 3 tbsp butter, softened 3 tbsp honey 1 tbsp brown sugar 1 egg, room temperature 1 tsp salt

1 tsp ground cinnamon 3 C. bread flour 2 1/4 tsp bread machine yeast 1 C. raisins

Directions 1. In the bread machine pan, place all the ingredients except the raisins in the order recommended by the manufacturer. 2. Set the bread maker on Sweet Dough setting. 3. Add the raisins at the signal or about 5 minutes before the kneading cycle has finished.

Raisin Bread

95

OLIVIA’S

Olive Loaf

Prep Time: 5 mins Total Time: 3 h Servings per Recipe: 15 Calories 142 kcal Fat 3.3 g Carbohydrates 24.1g Protein 3.9 g Cholesterol 3 mg Sodium 230 mg

Ingredients

8 oz. black olives, drained 1 1/4 C. water 1 1/2 tbsp butter, softened 1 1/2 tbsp brown sugar

3/4 tsp garlic salt 3 1/4 C. bread flour 2 1/4 tsp active dry yeast

Directions 1. In a bread machine pan, place all the ingredients in order as suggested by the manual. 2. Select the White Bread cycle and press the Start button.

Olivia’s Olive Loaf

96

Brazilian

Bread Machine

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 15 Calories 149 kcal Fat 2g Carbohydrates 27.2g Protein 5.2 g Cholesterol 26 mg Sodium 139 mg

Ingredients

1 C. milk 2 eggs 2 tsp margarine 1/3 C. white sugar 3/4 tsp salt

3 1/4 C. bread flour 2 1/2 tsp active dry yeast 2 tbsp lemon juice

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the White Bread cycle and press the Start button.

Brazilian Bread Machine

97

ARIZONA

Mesa Bread

Prep Time: 5 mins Total Time: 3 h 5 m Servings per Recipe: 10 Calories 139 kcal Fat 2.1 g Carbohydrates 24g Protein 4.2 g Cholesterol 1 mg Sodium 165 mg

Ingredients

7/8 C. chicken broth 1 tsp beef bouillon 1/4 tsp ground cayenne pepper 1/4 tsp hot chile oil 1 tbsp olive oil 2 1/4 C. bread flour 1/8 tsp ground cumin

1 tbsp dried minced onion 1 tsp chili powder 1/4 tsp garlic powder 1/2 tsp salt 2 tsp active dry yeast

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the French bread or White Bread cycle and press the Start button.

Arizona Mesa Bread

98

99

100

American Dinner Rolls

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 8 Calories 292 kcal Fat 7.8 g Carbohydrates 47.3g Protein 7.5 g Cholesterol 25 mg Sodium 341 mg

Ingredients

2/3 C. milk 2 tbsp vegetable oil 2 tbsp margarine, melted 1 egg 1/2 C. cornmeal 1 tsp salt

2 tbsp white sugar 3 C. all-purpose flour 1 tbsp active dry yeast

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, transfer the dough onto a floured surface. 4. Make 8-10 equal sized balls from the dough. 5. In the bottom of a greased 9-inch pie dish, arrange the dough balls and keep aside in a warm area until it doubles in bulk. 6. Meanwhile, set your oven to 400 degree F. 7. Place in the oven for about 45 minutes.

American Dinner Rolls

101

MOROCCAN

Flat Bread (Ksra)

Prep Time: 2 h Total Time: 2 h 20 m Servings per Recipe: 16 Calories 111 kcal Fat 1.6 g Carbohydrates 20.2g Protein 3.6 g Cholesterol 0 mg Sodium 219 mg

Ingredients

7/8 C. water 2 1/4 C. bread flour 3/4 C. semolina flour 1 tsp anise seed 1 1/2 tsp salt 1/2 tsp white sugar

2 tsp active dry yeast 1 tbsp olive oil 1 tbsp sesame seeds

Directions 1. In a bread machine pan, add all the ingredients except the olive oil and sesame seeds in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, transfer the dough onto a floured surface. 4. With your hands, punch down the dough. 5. Make 2 equal sized balls from the dough and then with your hands, flatten each into a 3/4-inch thickness. 6. In the bottom of a lightly floured large baking sheet, arrange the breads. 7. With kitchen towels, cover the breads and keep aside in warm place for about 30 minutes. 8. Meanwhile, set your oven to 400 degrees F. 9. Coat the top of each bread with olive oil and spread the sesame seeds on top evenly. 10. Now, with a fork, prick the top of each bread evenly. 11. Place in the oven for about 20-25 minutes. 12. Serve warm.

Moroccan Flat Bread: (Ksra)

102

Arabian Dream Date Bread

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 12 Calories 174 kcal Fat 4.5 g Carbohydrates 29.7g Protein 4.9 g Cholesterol 0 mg Sodium 98 mg

Ingredients

1 C. water 1 1/2 tbsp vegetable oil 2 tbsp honey 1/2 tsp salt 3/4 C. rolled oats 3/4 C. whole wheat flour 1 1/2 C. bread flour

1 1/2 tsp active dry yeast 1/2 C. dates, pitted and chopped 1/2 C. chopped almonds

Directions 1. In a bread machine pan, place all the ingredients except the dates and nuts in order as suggested by the manual. 2. Select the Fruit Bread cycle and press the Start button. 3. After the alert sounds, add the dates and nuts.

Arabian Dream Date Bread

103

MEDITERRANEAN

Quinoa Bread

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 12 Calories 156 kcal Fat 1g Carbohydrates 30.6g Protein 5.9 g Cholesterol 1 mg Sodium 204 mg

Ingredients

2 1/4 tsp active dry yeast 3 C. bread flour 3 tbsp wheat bran 1/3 C. quinoa 3 tbsp instant powdered milk 1 tbsp dried basil

1/3 C. halved sun-dried tomatoes 1 tsp salt 1 1/4 C. water 1 C. boiling water to cover

Directions 1. 2. 3. 4.

In a bowl of boiling water, soak the sun-dried tomatoes for about 10 minutes. Drain the sun-dried tomatoes well and keep aside to cool completely. Then, cut the sun-dried tomatoes into 1/4-inch pieces. In a bread machine pan, add the tomato pieces and remaining ingredients in order as suggested by the manual. 5. Select the Basic or White Bread cycle and press the Start button.

Mediterranean Quinoa Bread

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Rolled Oat

Bread for College

Prep Time: 10 m Total Time: 3 h 40 m Servings per Recipe: 10 Calories 210 kcal Fat 1.9 g Carbohydrates 44.5g Protein 4.8 g Cholesterol 3 mg Sodium 185 mg

Ingredients

1 C. water 1 tbsp butter, softened 2 tbsp honey 3/4 tsp salt 1/2 tsp ground cinnamon 1/3 C. rolled oats

2 1/2 C. bread flour 1 3/4 tsp active dry yeast 1 (6 oz.) package dried cranberries

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Basic Bread cycle and press the Start button.

Rolled Oat Bread for College

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EUROPEAN

Rye Bread

Prep Time: 10 m Total Time: 4 h 10 m Servings per Recipe: 12 Calories 165 kcal Fat 2.6 g Carbohydrates 31g Protein 4.8 g Cholesterol 5 mg Sodium 218 mg

Ingredients

1 1/4 C. lukewarm water 2 tbsp dry milk powder 1 tsp salt 2 tbsp brown sugar 2 tbsp molasses 2 tbsp butter 3/4 C. whole wheat flour

1 3/4 C. bread flour 3/4 C. rye flour 1 1/2 tbsp caraway seeds 1 3/4 tsp active dry yeast

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Grain cycle and press the Start button.

European Rye Bread

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Bread for

Stuffing the Turkey

Prep Time: 10 m Total Time: 2 h 50 m Servings per Recipe: 12 Calories 176 kcal Fat 2.5 g Carbohydrates 32g Protein 6g Cholesterol 20 mg Sodium 314 mg

Ingredients

1 C. milk 1 egg 1 tbsp butter, softened 2 tbsp brown sugar 1 1/2 tsp salt 1/3 C. yellow cornmeal 3 C. bread flour

4 1/2 tsp dried minced onion flakes 1 1/2 tsp celery seed 3/4 tsp poultry seasoning 1/2 tsp rubbed sage 1/2 tsp ground black pepper 2 1/4 tsp active dry yeast

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Basic Bread cycle and press the Start button.

Bread for Stuffing the Turkey

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WARSAW

Bread Machine

Prep Time: 20 m Total Time: 3 h Servings per Recipe: 20 Calories 206 kcal Fat 6.2 g Carbohydrates 32g Protein 5.4 g Cholesterol 42 mg Sodium 168 mg

Ingredients

1 1/2 C. milk 4 tbsp butter 2 eggs, beaten 1/2 C. white sugar 1 tsp vanilla extract 4 C. bread flour 3 tsp active dry yeast

1 tsp salt 1/4 C. white sugar 1/4 C. brown sugar 1/3 C. bread flour 1/4 C. butter 1 egg 1 tbsp water

Directions 1. 2. 3. 4. 5.

In a pan, add the milk and heat until it just starts to bubble. Remove from the heat and stir in 4 tbsp of the butter until melted. Keep the pan aside to cool until lukewarm. In a bread machine pan, add the milk mixture. Now, add 2 eggs, 1/2 C. of the sugar, vanilla extract, 4 C. of the bread flour, yeast and salt in order as suggested by the manual. 6. Select the Dough cycle and press the Start button. 7. After the completion of cycle, keep the bread in the pan and cover with a towel for about 45 minutes. 8. Place the dough onto a lightly floured surface and with your hands, punch it. 9. Make 2 equal sized loaves from the dough. 10. Arrange each loaf into a lightly greased 9x5-inch loaf pan. 11. With slightly wet kitchen towels, cover each loaf for about 40 minutes. 12. Meanwhile, set your oven to 350 degrees F. 13. In a small bowl, add 1/3 C. of the flour, 1/4 C. of the brown sugar and 1/4 C. of the white sugar and mix well. 14. With a pastry cutter, cut in butter until a coarse crumbs like mixture forms. 15. For the egg wash: in another bowl, add 1 tbsp of the water and 1 egg and beat well. 16. Coat each loaf with the egg wash and spread crumb mixture on top evenly. 17. Place in the oven for about 30 minutes. Warsaw Bread Machine

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110

Full Rye Bread

Prep Time: 20 m Total Time: 3 h 25 m Servings per Recipe: 16 Calories 287 kcal Fat 5.5 g Carbohydrates 53.5g Protein 6.4 g Cholesterol 13 mg Sodium 189 mg

Ingredients

1 C. milk 1 C. water 3 tbsp butter 1/2 C. light molasses 1/3 C. white sugar 1 tbsp grated orange zest 1 tbsp fennel seed 1 tbsp anise seed

1 tbsp caraway seed 1 tbsp cardamom 1 tsp salt 2 (.25 oz.) packages active dry yeast 1/4 C. warm water 2 C. rye flour 5 C. all-purpose flour 3 tbsp butter, melted

Directions 1. In a pan, add milk and heat until it just starts to bubble. 2. Immediately, remove from heat. 3. Immediately, add the sugar, molasses, butter, orange zest, cardamom, caraway seed, anise seed, salt and water and stir to combine well. 4. Keep aside to cool for about 25-30 minutes. 5. In the pan of a bread machine, add the yeast and warm water and mix until well combined. 6. Keep aside for about 5 minutes. 7. Now, in the bread machine pan, add the cooled milk mixture, followed by the flour. 8. Select the Dough cycle and press the Start button. 9. After the completion of cycle, transfer the dough onto a floured surface. 10. Make 2 equal sized loaves from the dough. 11. Arrange each loaf into a lightly greased 9x5-inch loaf pan. 12. With a plastic wrap, cover each loaf pan and keep aside in warm place for about 30 minutes. 13. Meanwhile, set your oven to 375 degrees F. 14. Place in the oven for about 35-40 minutes. 15. Remove from the oven and immediately, coat each hot loaf with the melted butter. 16. Transfer the bread onto a wire rack to cool before slicing. 17. Cut into desired sized slices and enjoy. Full Rye Bread

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SODA

Bread in Ireland

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 15 Calories 185 kcal Fat 2.2 g Carbohydrates 35.9g Protein 5.5 g Cholesterol 1 mg Sodium 179 mg

Ingredients

1 1/2 C. warm water 2 tbsp margarine 2 tbsp white sugar 1 tsp salt 4 1/4 C. bread flour 2 tbsp dry milk powder

3 tsp caraway seed 2 tsp active dry yeast 2/3 C. raisins

Directions 1. In a bread machine pan, place all the ingredients except the raisins in order as suggested by the manual. 2. Select the Fruit Bread or Basic Bread cycle and press the Start button. 3. After the alert sounds, add the raisins.

Soda Bread in Ireland

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Alternative

Sandwich Bread

(Sour Cream and Onion)

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 12 Calories 163 kcal Fat 4.8 g Carbohydrates 27g Protein 5.4 g Cholesterol 8 mg Sodium 412 mg

Ingredients

3 C. whole wheat flour 2 tbsp white sugar 1 tsp salt 2 tbsp wheat germ 2 tsp active dry yeast

1 (1 oz.) package dry onion soup mix 1 C. sour cream 1/2 C. water

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, transfer the dough onto a floured surface. 4. Make a loaf from the dough and arrange into a greased loaf pan. 5. Keep aside in a warm area until it doubles in bulk. 6. Meanwhile, set your oven to 350 degrees F. 7. Place in the oven for about 30 minutes. 8. Transfer the bread onto a wire rack to cool before slicing. 9. Cut into desired sized slices and enjoy.

Alternative Sandwich Bread: (Sour Cream and Onion)

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PUMPERNICKEL

Bread Machine

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 12 Calories 196 kcal Fat 3.2 g Carbohydrates 36.2g Protein 5.9 g Cholesterol 2 mg Sodium 211 mg

Ingredients

1 1/2 C. warm milk 1 1/2 tbsp vegetable oil 3 tbsp molasses 2 1/2 C. bread flour 1 C. rye flour 1/3 C. cornmeal 1 tsp salt

1 3/4 tsp active dry yeast 3 tbsp unsweetened cocoa powder

Directions 1. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. 2. Select the Whole Wheat cycle with the Light Crust and press the Start button.

Pumpernickel Bread Machine

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Hawaiian

Banana Bread

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 12 Calories 224 kcal Fat 7.3 g Carbohydrates 34.4g Protein 5.9 g Cholesterol 16 mg Sodium 275 mg

Ingredients

2/3 C. warm water 3/4 C. mashed bananas 2 tbsp margarine, softened 1 egg 3 1/4 C. bread flour 3 tbsp white sugar 1 1/4 tsp salt

2 3/4 tsp active dry yeast 1/2 C. chopped macadamia nuts

Directions 1. In the pan of a bread machine, add all the ingredients except the macadamia nuts in order as suggested by the manual. 2. Select the Sweet Bread cycle with the Light Crust and press the Start button. 3. After the alert sounds, add the macadamia nuts.

Hawaiian Banana Bread

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BLACK

Bread

Prep Time: 5 m Total Time: 3 h 5 m Servings per Recipe: 10 Calories 120 kcal Fat 1.8 g Carbohydrates 23.4g Protein 3.7 g Cholesterol 0 mg Sodium 247 mg

Ingredients

7/8 C. water 3/4 tsp cider vinegar 1 1/2 C. bread flour 1/2 C. rye flour 1/4 C. oat bran 1 tbsp margarine 1 1/2 tbsp white sugar

1 tsp salt 1 tsp caraway seed 1 tsp dried minced onion 2 tbsp unsweetened cocoa powder 1 tsp active dry yeast

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Normal cycle and press the Start button.

Black Bread

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Honey Soy

Prep Time: 10 m

Milk Bread

Total Time: 2 h 40 m Servings per Recipe: 10 Calories 137 kcal Fat 2.4 g Carbohydrates 24.1g Protein 6.5 g Cholesterol 0 mg Sodium 235 mg

Ingredients

2 tsp active dry yeast 1 C. bread flour 1 C. whole wheat flour 1/4 C. soy flour 1/4 C. powdered soy milk 1/4 C. oat bran 1 tbsp canola oil

1 tbsp honey 1 tsp salt 1 C. water

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Basic Medium or Regular cycle and press the Start button.

Honey Soy Milk Bread

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BONNIE’S

Bread Machine

Prep Time: 15 m Total Time: 1 h 15 m Servings per Recipe: 15 Calories 109 kcal Fat 1.3 g Carbohydrates 21g Protein 3.8 g Cholesterol 1 mg Sodium 86 mg

Ingredients

1 (.25 oz.) package active dry yeast 1 C. skim milk, lukewarm 2 tbsp warm water 1/2 tsp salt

2 C. all-purpose flour 1 1/4 C. whole wheat flour 1 tbsp olive oil

Directions 1. In a bread machine pan, add all the ingredients in order as suggested by the manual. 2. Select the Lightest cycle and press the Start button.

Bonnie’s Bread Machine

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120

Appalachian

Moon Bread

Prep Time: 20 m Total Time: 2 h 20 m Servings per Recipe: 15 Calories 148 kcal Fat 4.8 g Carbohydrates 24.1g Protein 5.1 g Cholesterol 0 mg Sodium 158 mg

Ingredients

1 (.25 oz.) package instant yeast 1 C. warm water 1/4 C. honey 4 tsp vegetable oil 3 C. whole wheat flour 1/4 C. wheat bran 1 tsp salt

1/3 C. sunflower seeds 1/3 C. pumpkin seeds shelled, toasted, chopped

Directions 1. In the pan of a bread machine, add all the ingredients except both seeds in order as suggested by the manual. 2. Select the Whole Wheat cycle and press the Start button. 3. After the alert sounds, add both seeds.

Appalachian Moon Bread

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LEVANTINE

Challah I

Prep Time: 20 m Total Time: 2 h 20 m Servings per Recipe: 14 Calories 193 kcal Fat 6.1 g Carbohydrates 30.8g Protein 6.2 g Cholesterol 40 mg Sodium 299 mg

Ingredients

1 C. warm water 1/4 C. olive oil 2 eggs 1 1/2 tsp salt 1/3 C. white sugar 2 C. white spelt flour 2 C. whole grain spelt flour

4 tsp xanthan gum 1 (.25 oz.) envelope dry yeast 1 egg, beaten 1 tbsp poppy seeds

Directions 1. In a bread machine pan, add the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast in order as suggested by the manual. 2. Select the Dough cycle and press the Start button. 3. After the completion of cycle, transfer the dough onto a floured surface. 4. Cut the dough into 3 portions. 5. Make an 18-inch long rope from each dough portion and then, braid them together. 6. Pinch the tips together and then fold underneath. 7. In the bottom of a greased baking sheet, arrange the loaf. 8. With a soft kitchen cloth, cover the loaf for about 1 hour. 9. Meanwhile, set your oven to 375 degrees F. 10. Place in the oven for about 40-45 minutes.

Levantine Challah I

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Manitoba

Sweet Rye Bread

Prep Time: 20 m Total Time: 2 h 55 m Servings per Recipe: 20 Calories 152 kcal Fat 2.7 g Carbohydrates 26.5g Protein 5g Cholesterol 15 mg Sodium 138 mg

Ingredients

1/4 C. cracked rye berries 1/4 C. water 3/4 C. milk 1/4 C. water 1 tsp salt 1/4 C. packed brown sugar 1 egg

3 tbsp butter 4 1/3 C. bread flour 4 tsp gluten 1 3/4 tsp active dry yeast 1 tbsp milk

Directions 1. In a large bowl, place 1/4 C. of the water and cracked rye berries. 2. Keep aside until the cracked rye berries sponge up most of the water. 3. In the pan of a bread machine, add all the ingredients in order as suggested by the manual. (Add the soaked rye berries with the bread flour). 4. Select the Dough cycle and press the Start button. 5. After the cycle is completed, transfer the dough onto a floured surface. 6. With your hands, punch down the dough and keep aside for at least 10 minutes. 7. Make 2 long loaves from the dough. 8. In the bottom of a large baking sheet, arrange both loaves and keep aside in a warm area for about 35 minutes. 9. Meanwhile, set your oven to 350 degrees F. 10. Place in the oven for about 35-40 minutes.

Manitoba Sweet Rye Bread

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ASIAGO

Cheddar Bread

Prep Time: 10 m Total Time: 3 h Servings per Recipe: 12 Calories 169 kcal Fat 4.1 g Carbohydrates 26g Protein 7.4 g Cholesterol 11 mg Sodium 292 mg

Ingredients

2/3 C. milk 1/2 C. hot water 1 tsp salt 1 tbsp sugar 1 tbsp dried dill weed 1 C. whole wheat flour 2 C. bread flour

2 tsp bread machine yeast 1/2 C. grated Cheddar cheese 1/2 C. grated Asiago cheese

Directions 1. In a bread machine pan, add all the ingredients except bot cheeses in order as suggested by the manual. 2. Select the White Bread cycle with Light Crust and press the Start button. 3. Just 5 minutes before the completion of cycle, add both cheeses.

Asiago Cheddar Bread

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Bavarian

Caraway Bread

Prep Time: 10 m Total Time: 3 h Servings per Recipe: 15 Calories 135 kcal Fat 2.3 g Carbohydrates 24.5g Protein 4.3 g Cholesterol 1 mg Sodium 202 mg

Ingredients

2 1/4 C. bread flour 1 C. milk 3/4 tsp salt 1/4 tsp onion salt 2 tbsp margarine 1/2 C. sauerkraut, drained, rinsed and chopped

1 tbsp finely chopped onion 1/2 C. whole wheat flour 3/4 C. rye flour 1 1/2 tbsp white sugar 1/2 tbsp caraway seed 1 3/4 tsp active dry yeast

Directions 1. In the pan of a bread machine, place all the ingredients in order as suggested by the manual. 2. Select the Basic cycle and press the Start button.

Bavarian Caraway Bread

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CAROLINA

Cantaloupe Bread

Prep Time: 20 m Total Time: 3 h 20 m Servings per Recipe: 15 Calories 166 kcal Fat 3.2 g Carbohydrates 28.1g Protein 6g Cholesterol 19 mg Sodium 195 mg

Ingredients

2 1/4 C. cubed cantaloupe 1 (.25 oz.) package instant yeast 3 1/4 C. bread flour 2 tbsp vital wheat gluten 1/3 C. milk powder 3 tbsp white sugar 1 tsp salt

1/2 tsp paprika 1 egg 3 tbsp butter, softened 1 tbsp orange zest

Directions 1. In a food processor, add 1 1/2 C. of the cantaloupe and pulse until pureed. 2. In a bread machine pan, add the yeast, flour, gluten, milk powder, sugar, salt, paprika, egg, butter, orange zest, remaining cantaloupe cubes and cantaloupe puree in order as suggested by the manual. 3. Select the White Bread cycle and press the Start button. 4. Transfer the bread onto a wire rack to cool before slicing. 5. Cut into desired sized slices and enjoy.

Carolina Cantaloupe Bread

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