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| CORNMEAL BREAD I CUP WATER 1/2 C VEG-OIL 1 EGG 2 TBSP SUGAR 1 TSP SALT 1 C YELLOW CORNMEAL 2 CUPS BREAD FLOUR 1 1/2 TSP YEAST MIX ALL INGREDIENTS IN A BREAD - MAKER USING THE DOUGH CYCLE PLACE IN GREASED LOAF TINS, LET RISE FOR ABOUT 1 HOUR BAKE AT 350 DEGREES TILL SLIGHTLY BROWNED AND SOUNDS HOLLOW WHEN TAPPED. |
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| PIZZA DOUGH 3 cups all-purpose flour 1 tbsp sugar 1 tsp kosher salt 2 tbsp non-fat dry powdered milk 1 1/4 warm water MIX ALL INGREDIENTS IN A BREAD - MAKER USING THE DOUGH CYCLE PLACE IN GREASED LOAF TINS, LET RISE FOR ABOUT 1 HOUR BAKE AT 350 DEGREES TILL SLIGHTLY BROWNED AND SOUNDS HOLLOW WHEN TAPPED. |
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| HOT JALAPENO BREAD 1 pkg yeast 2 c white flour 2 tbsp jalapeno chopped fine 2 tbsp monterery cheese 2 tbsp sugar 1 tsp salt 3/4 c water MIX ALL INGREDIENTS IN A BREAD - MAKER USING THE DOUGH CYCLE PLACE IN GREASED LOAF TINS, LET RISE FOR ABOUT 1 HOUR BAKE AT 350 DEGREES TILL SLIGHTLY BROWNED AND SOUNDS HOLLOW WHEN TAPPED. |
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| EGG NOG BREAD 2 tbsp sugar 1 pkg active dry yeast 2 1/2 c all-purpose flour 2 tbsp butter or margarine 1 tsp salt 1/4 tsp nutmeg 3/4 cups egg nog at room temperature MIX ALL INGREDIENTS IN A BREAD - MAKER USING THE DOUGH CYCLE PLACE IN GREASED LOAF TINS, LET RISE FOR ABOUT 1 HOUR BAKE AT 350 DEGREES TILL SLIGHTLY BROWNED AND SOUNDS HOLLOW WHEN TAPPED. |
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