Ingredients:

1 cup water

3 tbsp olive oil

2 1/2 cups flour

1 1/2 tsp salt

1 1/2 tbsp sugar

1/4 tsp Italian seasoning

1 1/2 tbsp rosemary

1 tbsp yeast

additional rosemary to garnish

Instructions:

1. Place ingredients, according  to manufacturer’s directions into your bread machine. Some call for all liquids, or all dry ingredients first, so know your machine. Set machine to “dough cycle” and wait. (This part takes most machines about an hour and a half for a full cycle).
2. Remove from machine when cycle is complete and place on a lightly greased baking sheet. Shape dough by hand, into a rectangle mound, spreading kind of thin, maybe and inch or two thickness. Cover and let rise in a warm place for about an hour or until doubled in size. (This good time to go ahead and turn the oven on to preheat and help warm the kitchen)
3. Brush with a little olive oil, sprinkle with rosemary and salt if desired. This is the way it’s done at Macaroni Grill.
4. Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.
5. Serve wit olive oil flavored with fresh ground pepper.

Prep time: 20 mins | Bake time: 50 mins + standing | Yield: 1 loaf (12 slices)

Ingredients:

1/2 cup cornmeal

1/2 cup whole wheat flour

1/2 cup rye flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1/3 cup molasses

2 tbsp brown sugar

1 tbsp vegetable oil

3 tbsp chopped walnuts, toasted

3 tbsp raisins

Cream cheese, softened, optional

Instructions:

1. In a small bowl, combine the first six ingredients. In another bowl, combine the buttermilk, molasses, brown sugar and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8×4″ loaf pan; cover with foil.
2. Place pan on a rack in a deep kettle; add 1″ of hot water to kettle. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the kettle as needed.
3. Remove pan from the kettle; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Prep time: 25 mins | Bake time: 40 mins + cooling | Yield: 1 loaf (12 slices) and 1/2 cup maple butter

Ingredients:

1/4 cup butter, softened

3/4 cup sugar

2 eggs

1/2 tsp vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp salt

1/3 cup milk

1/2 cup chopped walnuts

Butter:

1/2 cup butter, softened

2 tbsp maple syrup

1/2 tsp ground cinnamon

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flours, baking powder, spices and salt; add to creamed mixture alternately with milk. Fold in walnuts.
2. Transfer to a greased 8×4″ loaf pan. Bake at 350°F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. Beat butter ingredients until blended; serve with bread.

Prep time: 25 mins | Bake time: 45 mins + cooling | Yield: 3 loaves (12 slices each)

Ingredients:

4 cups all-purpose flour

3 cups sugar

2 tsp baking powder

1 1/2 tsp salt

1 tsp baking soda

4 eggs

1 1/2 cups vegetable oil

1 tsp each coconut, rum and vanilla extracts

3 cups shredded zucchini

1 cu canned pineapple, drained

1/2 cup chopped walnuts or chopped pecans

Instructions:

1. Line the bottoms of three greased and floured 8×4″ loaf pans with waxed paper and grease the paper; set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
3. Transfer to prepared pans. Bake at 350°F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Prep time: 20 mins | Bake time: 50 mins + cooling | Yield: 1 loaf (12 slices)

Ingredients:

1/2 cup chopped shallots

3 tbsp butter

2 cups all-purpose flour

1 tbsp sugar

2 1/2 tsp baking powder

1 tsp salt

1 tsp ground mustard

1/4 cup cold butter

1 egg

1 cup milk

3/4 cup crumbled blue cheese

2 tbsp grated Parmesan cheese

Instructions:

1. In a small skillet, sauté shallots in butter until tender; set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and milk. Stir in crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture.
3. Transfer to a greased 8×4″ loaf pan. Bake at 325°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Prep time: 40 mins | Bake time: 35 mins + cooling | Yield: 3 mini loaves (6 slices each) and 1 cup spread

Ingredients

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1/2 tsp orange extract

1/2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup orange juice

1 cup chopped walnuts

Spread:

1 pkg. (8 oz.) cream cheese, softened

2 tbsp orange juice

1 tbsp confectioners’ sugar

1 tsp grated orange peel

Instructions

1. Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combnie the flour, baking powder, salt and baking soda; add to cream mixture alternately with orange juice. Fold in walnuts.
2. Transfer to three greased 5 3/4x3x2″ loaf pans. Bake for 35-40 minutes or until a toohpick inserted into the center comes out clean.

Prep: 15 mins | Bake: 55 mins + cooling | Makes: 1 loaf (16 slices

Ingredients:

1 cup butter, softened

1 2/3 cups sugar, divided

3 large eggs

3/4 cup (6 oz.) vanilla yoghurt

3 tbsp poppy seeds

2 tbsp grated grapefruit peel

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Glaze:

1/4 cup confectioners’ sugar

2 tbsp grapefruit juice

Instructions:

1. Preheat oven to 350°F. In a large bowl, cream butter and 1 1/3 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yoghurt, poppy seeds, grapefruit peel and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
2. Transfer to a greased 9×5″ loaf pan. Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar.
3. Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over brad. Cool in pan 10 minutes; remove to wire rack to cool completely.
4. In a small bowl, mix the glaze ingredients; drizzle over bread.

Prep: 10 mins | Bake: 30 mins + cooling | Makes: 1 loaf (12 slices)

Ingredients:

4 tbsp sugar, divided

3 tsp all-purpose flour

1 tbsp cold butter

3 tbsp ground cinnamon

1 tube (8 oz.) refrigerated crescent rolls

2/3 cup semisweet chocolate chips

1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F. For streusel, in a bowl, mix 3 tbsp sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and the remaining sugar into remaining streusel.
2. Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8×4″ loaf pan. Brush with butter; sprinkle with reserved streusel.
3. Bake for 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Prep: 45 mins + rising | Bake: 25 mins | Makes: 24 servings

Ingredients:

2 tsp active dry yeast

1 tbsp plus 1/2 cup packed brown sugar, divided

1 cup warm 2% milk (110-115°)

1 cup mashed ripe bananas (about 2 large)

1 large egg

2 tbsp butter, melted

1 tsp salt

1 tsp ground cinnamon

5 1/4-5 3/4 cups all-purpose flour

2 tsp banana extract, optional

Glaze:

2/3 cup packed brown sugar

1/2 cup half-and-half cream

6 tbsp butter, cubed

Coating:

3/4 cup chopped pecans, toasted

6 tbsp butter, melted

1 1/4 cups sugar

2 1/2 tsp ground cinnamon

1 large banana, sliced

Instructions:

1. In a small bowl, dissolve yeast and 1 tbsp brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1 1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. In a small saucepan, combine glaze ingredients; bring juice to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 9×13″ baking pan; sprinkle with pecans.
4. Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch dough down. Turn onto a lightly floured surface; divided and shape into 48 balls.
5. Dip balls in melted butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled; about 30 minutes. Preheat oven to 375°F.
6. Bake for 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze; serve warm.

Note:

To toast nuts: Bake in a shallow pan in a 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.