Caramel-Pecan Sticky Rolls

Sorce	ezrockgw
Caloric	:1 Serving: Calories 380 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 8 g); Cholesterol 45 mg; Sodium 260 mg; Total Carbohydrate 51 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:40 min Start to Finish:3 hr 15 min Makes:15 rolls 3 1/2 to 4 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/3 cup granulated sugar 1 teaspoon salt 2 packages regular or quick active dry yeast 1 cup very warm milk, (120°F to 130°F) 1/3 cup butter or margarine, softened 1 egg 1 cup packed brown sugar 1/2 cup butter or margarine, softened 1/4 cup dark corn syrup 1 cup pecan halves (4 oz) 2 tablespoons butter or margarine, softened 1/2 cup chopped pecans or raisins, if desired 1/4 cup granulated or packed brown sugar 1 teaspoon ground cinnamon
Instructions	1. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched. 3. Heat 1 cup brown sugar and 1/2 cup butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves. 4. Punch down dough. Flatten with hands or rolling pin into rectangular, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons butter. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. 5. Heat oven 350°F. 6. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan.

Bread Machine Cinnamon-Raisin Bread

Sorce	NaSa
Caloric	:1 Serving: Calories 180 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 38 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 1 cup water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 1/2 teaspoons bread machine yeast 3/4 cup raisins
Instructions	1. Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Homemade Wheat Bread Machine Mix

Sorce	SimonForever
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:10 loaves (1 1/2 lb each), 12 slices each 1 bag (5 lb) Gold Medal® Harvest King® or Better for Bread® bread flour 1 bag (5 lb) Gold Medal® whole wheat flour 1 3/4 cups dry milk 1 1/4 cups sugar 4 1/2 tablespoons salt Butter or margarine, see loaf directions below Bread machine or quick active dry yeast, see loaf directions below
Instructions	1. Mix all ingredients in extra-large bowl until well blended. 2. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving. To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).

Bread Machine Cranberry Cornmeal Bread

Sorce	Black-Abyss
Caloric	:1 Serving: Calories 175 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 1 cup plus 1 tablespoon water 3 tablespoons molasses or honey 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/3 cup cornmeal 1 1/2 teaspoons salt 2 teaspoons bread machine yeast 1/2 cup dried cranberries
Instructions	1. Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Bread Machine Potato-Rosemary Bread

Sorce	majesty
Caloric	:1 Serving: Calories 145 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Ir
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 1 1/4 cups water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/2 cup Betty Crocker® Potato Buds® mashed potatoes (dry) 1 tablespoon dried rosemary leaves, crumbled 1 tablespoon sugar 1 1/2 teaspoons salt 2 teaspoons bread machine or quick active dry yeast
Instructions	1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Bread Machine Fresh Herb Bread

Sorce	yarivotpontoonEcpHosting
Caloric	:1 Serving: Calories 100 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 220 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:1 loaf (1 1/2 lb), 12 slices 1 cup plus 2 tablespoons water 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 2 teaspoons chopped fresh sage leaves 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 2 teaspoons chopped fresh thyme leaves 1/4 cup chopped fresh parsley 3 tablespoons dry milk 2 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast
Instructions	1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Bread Machine Oatmeal-Sunflower Bread

Sorce	Lordlic
Caloric	:1 Serving: Calories 200 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 310 mg; Total Carbohydrate 36 g (Dietary Fiber 2 g); Protein 6 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:3 hr 40 min Makes:12 slices (1 1/2 lb loaf) 1 cup water 1/4 cup honey 2 tablespoons butter or margarine, softened 3 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/2 cup quick-cooking or old-fashioned oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 1/4 teaspoons bread machine or quick active dry yeast 1/2 cup sunflower nuts
Instructions	1. Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Bumpy Herbed Breadsticks

Sorce	genosonic
Caloric	:1 Serving: Calories 80 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 100 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:2 hr 55 min Makes:2 dozen breadsticks 1 package regular or quick active dry yeast 1 cup warm water (105°F to 115°F) 2 cups Gold Medal® all-purpose flour 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, if desired 2 tablespoons vegetable oil 1 teaspoon salt 1 to 1 cups Gold Medal® whole wheat flour Cornmeal 1 egg white 2 tablespoons cold water Sesame seed
Instructions	1. Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft). 2. Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) 3. Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. 4. Heat oven to 400ºF. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.

Easy Pizza-Crust Breadsticks

Sorce	illwill
Caloric	:1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 %
Ingridients	Prep Time:30 min Start to Finish:1 hr Makes:24 breadsticks 2 pouches (6.5 ounces each) Betty Crocker® pizza crust mix 3/4 cup very warm water (120°F to 130°F) 1 tablespoon vegetable oil 1 tablespoon honey 1 egg white, slightly beaten Sesame seed, poppy seed or coarse salt
Instructions	1. Stir together pizza crust mix (dry), hot water, oil and honey in medium bowl until dough forms. Brush top of dough lightly with vegetable oil; cover and let rest in warm place (about 85°F) 15 minutes. 2. Heat oven to 400ºF. Grease cookie sheet. 3. Turn dough onto smooth surface; dust dough lightly with flour if necessary. Divide dough into 24 parts. Roll and shape each part into rope about 12 inches long for thin breadsticks or about 9 inches long for thick breadsticks. Place about 1 inch apart on cookie sheet. Cover and let rise 20 minutes. 4. Brush with egg white; sprinkle with sesame seed. Bake about 12 minutes or until deep golden brown. Remove from cookie sheet. Serve warm.

Parmesan-Black Pepper Breadsticks

Sorce	daljaxon
Caloric	:1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:12 breadsticks 2 cups Original Bisquick® mix 1/2 cup cold water 1/2 teaspoon cracked black pepper 5 tablespoons shredded Parmesan cheese (about 1 1/4 oz) 1 tablespoon butter or margarine, melted Additional cracked black pepper, if desired
Instructions	1. Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms. 2. Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2 inch apart on cookie sheet. Sprinkle with additional pepper. 3. Bake 10 to 12 minutes until light golden brown. Serve warm. High Altitude (3500-6500 ft): No change.