Dark Rye Bread
Ingredients for 1 pound loaf:

1 3/4 cups whole wheat flour
1/2 cup whole rye flour
1/4 cup gluten flour
1 tbsp cocoa or carob powder
1 tsp cararway seeds
1 tsp sea salt
2/3 cups water
1/3 cup plain nonfat yogurt
1 tbsp canola, safflower or sunflower oil
1 tbsp apple cider vinegar
1 tsp honey
1 package active dry yeast

Directions:

1. Fit the kneading blade on the shaft in the bread pan. Transfer the dry ingredients into the bread pan, then add the liquid ingredients. Place the bread pan in the machine and close the lid.

2. Program the Bread Machine for Whole Wheat mode and start.

3. After the baking cycle is complete quickly ( but with caution; it will be very hot ) remove the bread from the machine. Invert the pan and shake the bread onto a wire rack. Let the bread cool fully before slicing, eating or storing.

Buttermilk-Fennel Seed Rye

Ingredients:

1 cup buttermilk
2 tsp packed brown sugar
1 tbsp butter
2 tsp fennel seeds
1 1/2 tsp salt
1/2 cup dark rye flour
2 1/2 cups bread flour
1 1/2 tsp rapid-rising or active yeast

Directions:

Pour the buttermilk into the bread pan at room temperature, then add the remain ingredients in the order listed. Make an indentation the dry ingredients in which to add the yeast. Choose the Basic cycle, set the crust on Medium, and start.

Note: The dough should be both smooth and soft to the touch during the mixing cycle. If the dough is sticky and wet, add more flour, one tablespoon at a time, until it is smooth. If the dough is very firm, add one teaspoon of water at a time until it is soft.

Dark Pumpernickel Rye Bread

Ingredients for a 2-lb loaf:
1 1/3 cups brewed coffee (room temperature)
3 tablespoons vegetable oil
3 tablespoons dark molasses
1 1/2 teaspoons salt
2 teaspoons sugar
2 tablespoons cocoa powder
1 teaspoon onion powder
1 1/3 cups medium rye flour
2 2/3 cups bread flour
1 tablespoon active dry yeast

Directions:
Have all the ingredients at room temperature and place them in the pan in the order listed. Select a Basic White or Normal cycle and medium crust color.

West Bend Classic Rye Bread

Ingredients for one small loaf:
1/2 cup water 80-90 degrees F
1 tablespoon butter
1 cup flour
1/2 cup medium rye flour
1 tablespoon sugar
1 tablespoon dry milk
1/4 teaspoon salt
1 1/2 teaspoon unsweetened cocoa
1/2 teaspoon caraway seeds
2 1/4 teaspoons fast rising or bread machine yeast

Directions:
Use the Basic/ Specialty setting. Follow manufacturer’s instructions.

Pumpkin Rolls with a Pepper-Pecan Glaze
Ingredients for the Dough:

2 tsp yeast
2 1/4 cups unbleached white flour
1 tsp kosher salt
1 tsp coarsely ground black pepper ( optional )
1/2 tsp ground cinnamon
1/2 cup mashed pumpkin or sqash
1 tbsp dark corn syrup or molasses
1/4 stick ( 1 ounce ) unsalted butter, softened
1 large egg
1/4 cup buttermilk, sour cream or plain yogurt

Note: these ingredient specifications are intended for DAK & Welbilt model bread makers. ingredient lists for this recipe in other models can be found in Desserts from your Bread Machine Perfect Every Time, by Lora Brody.

Ingredients to complete the Rolls:

3 tbsp unsalted butter, softened
9 tbsp light corn syrup
1 cup pecans, coarsely chopped
1 tsp coarsely ground black pepper

Directions:

1. All ingredients should be at room temperature. Place all the ingredients in the machine. Set for Dough or Manual then start.

2. At the end of the cycle remove the dough and place it on a lightly floured work surface. Cover the dough with a lightly greased sheet of plastic and allow it to sit for 10 minutes.

3. To prepare the glaze, melt the buter, add the corn syrup, then whisk until smooth. Divide the glaze equally between two 8-inch cake pans.

4. Mix the black-pepper and the pecan. Sprinkle 1/2 cup of the mixture over the glaze in each of the two pans.

5. Divide the dough into 16 equal pieces and roll them into balls. Place eight balls into each of the two pans, spaced evenly apart.

6. Cover the pans with a lightly greased sheet of plastic wrap. Set them aside and allow them to rise for about an hour and a half, or until they have doubled in bulk.

7. Bake the rolls in a preheated oven for 20 minutes at 400 degrees F, or until golden brown. If the rolls appear to be browning too soon, place a tented sheet of aluminum, shiny side up, over the rolls for the last 5 to 10 minutes of baking.

8. When the rolls are done, remove them from the pan. Spread any glaze remaining in the pan over the rolls. Let the rolls cool fully on a wire rack before serving.

Zuni Pepita

Ingredients:

1 3/4 cups lukewarm water
1 egg, beaten
1/4 cup pumpkin seed oil or corn oil
1 1/2 tsp active dry yeast
1 1/2 cups shelled pumpkin seeds, toasted
2 1/2 cups bread flour
1 cup whole-wheat flour
1 cup blue cornmeal
1 tbsp chopped fresth sage
2 tsp salt

Directions:

Combine all ingredients in the bread pan in the order specified by the manufacturer’s instructions. Set your machine to the Whole Wheat setting on Medium and start.

Pumpkin Pie Bread

Ingredients for 1 1/2-lb loaf:
1 cup pumpkin pie mix
2 eggs, large
4 teaspoons butter
1/4 cup oatmeal
1/3 cup raisins
1/2 cup toasted chopped pecans
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast

Directions:
Place all the ingredients in your bread pan in the order listed. Select the Fast cycle. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or bottom of the pan you need to add a bit more bread flour. If the dough is crumbly-not in a ball or the ball appears firm-add more water. Check on you dough until you are satisfied that a soft, sticky ball has formed.

After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.

Basic Pita Bread

Ingredients for a 1 pound loaf:

3/4 cup milk
1tbsp olive oil
2 cups bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

Directions:

1. Add ingredients to the bread pan according to the manufacturer’s instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

6. To serve, cut the pita in two and fill the inside with the filling of your choice, or just wrap the pita around the desired filling.

Whole Wheat Pita Bread

Ingredients for a 1 pound loaf:

3/4 cup milk
1tbsp olive oil
1 cup whole wheat flour
1 cup bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

Directions:

1. Add ingredients to the bread pan according to the manufacturer’s instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

6. To serve, cut the pita in two and fill the inside with the filling of your choice, or just wrap the pita around the desired filling.

Crusty Italian Bread

1 1/3 cups water
1 1/2 tsp salt
1 tbsp granulated sugar
1 tbsp shortening
3 2/3 cups bread flour
1 1/4 tsp bread machine yeast

1. Measure ingredients into the baking pan ( the manufacturer may recommend the order ). Insert the pan into the oven chamber and select the Dough Cycle.

2. Remove and place the dough on a lightly floured surface. Cover it with a large bowel and let it rest for 10 to 15 minutes.

3. Divide the dough in half ( if the dough is sticky at this stage, flour your hands and add a small amount of flour to the board; too much flour, however, can result in a tough, heavy texture ). Form each half into a loaf measuring 10 by 4 by 2 inches. Flatten the top slightly.

4.Place the formed loaves onto a baking sheet dusted with cornmeal. Cover and let rise in a warm and draft-free place for 30 to 45 minutes, or until they double in volume. Bake at 400 degrees F ( 200 degrees C ) for 20 to 25 minutes, or until the loaves sound hollow when tapped on the bottom.

Italian Cheese Bread

Ingredients for a 2-lb loaf:
1 cup milk
1/4 cup water
1 egg
4 teaspoons margarine or butter
4 cups bread flour
1 cup (4 ounces) finely shredded Romano cheese
3/4 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeast

Directions:
Select the loaf size. Add the ingredients to the machine according to the manufacturer’s directions. Select the basic white bread cycle.

Cheese And Pepperoni Bread

Ingredients for a 1 1/2 pound loaf:
2 teaspoons Parmesan cheese, grated
2 1/4 cup bread flour
1/2 teaspoon garlic powder
1 Tablespoon Sugar
1/2 teaspoon onion powder
1 tablespoon dry milk
1/4 teaspoon oregano
1 teaspoon salt
1 teaspoon olive oil
1/4 cup pepperoni (1 oz), chopped
3/4 cup water
1/4 cup Provolone cheese (1 1/5 oz)
1 teaspoon dry yeast

Directions:
Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

Italian Angel Food

Ingredients:

1/2 cup warm water
2 large egg whites
4tbsp fruity olive oil
3 tbsp sugar
1/2 tsp salt
2 cups bread flour
1-1 1/2 tsp active dry yeast

Directions:

Add ingredients to the bread pan according to the manufacturer’s instructions. Use the Basic settings. Turn the bread out as soon as it is done and cool on a rack. Wrap Italian Angel Food bread in foil for the best storage.

Garlic Bread

Ingredients for one large loaf:

1 1/8 cups water
2 tbsp olive oil
3/4 tbsp finely minced garlic or garlice paste
3 cups white bread flour
2 tbsp sugar
1 1/2 tsp salt
3 tbsp grated parmesan
3/4 tsp sweet basil
3/4 tsp garlic powder
2 tbsp dried/chopped chives
3/4 tsp coarsely ground black pepper
2 tsp fast rise yeast or 2 tsp active dry yeast

Directions:

Add ingredients according to the manufacturer’s instructions. Set your machine for the Rapid, Delay or White cycle and start. For the best flavor, serve this bread warm.

Roasted Garlic Bagels

Ingredients:

1 1/4 cups water
1 tsp salt
3 tbsp granulated sugar
4 cups bread flour
4 medium cloves of garlic, roasted
2 tsp bread machine yeast

Directions:

1. Add ingredients in bread pan according to the manufacturer’s instructions. Choose the Dough cycle and start.

2. Remove the dough and place it on a lightly floured surface. Cover the dough with a large bowl and let it rest for about 15 minutes.

3. Shape the dough into a 12 inch cylinder. Cut the cylinder into 8 portions 1 1/2 inches wide. Poke a hole in the middle of the portions and pull them into bagel shapes.

4. Place the dough on a prepared baking sheet, cover it, and let it sit in a warm, draft-free place. Let the dough rise for about 40 minutes, or until the bagle shapes have doubled in bulk.

5. Bring a large pot of water and 1 tbsp of sugar to a full yet gentle boil. Emerse the bagels one at a time in the boiling water for about 20 seconds, or until the dough becomes slightly puffy.

6. Bake the bagels on a prepared baking sheet or a baking stone for 15 minutes in a preheated oven at 400 degrees F. When they are done the bagels should sound hollow when tapped on the bottom.