Dilled Brown Rice Bread

1/12 Pound loaf

1 cup water
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
2 1/4 cups bread flour
3/4 cup wheat flour
3/4 cup cooked brown rice
1 tablespoon chopped fresh or 3/4 teaspoon dried dill weed
3 tablespoons dry milk
1 1/2 teaspoons salt
1 1/2 teaspoons Yeast


2 Pound loaf

1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 1/4 cups bread flour
1 cup wheat flour
1 cup cooked brown rice
1 tablespoon plus 1 1/2 teaspoons chopped fresh dill or 1 1/2 teaspoon dried
3 tablespoons dry milk
1 1/2 teaspoons salt
1 1/4 teaspoons yeast

Measure carefully, placing all ingredients in bread machine pan in
the order recommended by the manufacturer.

Select Whole Wheat or Basic/White cycle. Use medium or light crust
color. Do not use delay cycles. Remove baked bread from pan and
cool on a wire rack.

Savory Sweet Potato Bread

1 cup [extra large: 1 1/3 cups] mashed, canned sweet potatoes or yams (drained, reserve liquid)
1/2 cup [extra large: 3/4 cup] reserved liquid from sweet potatoes or yams
2 tbsp [extra large: 3 tbsp] vegetable oil, margarine or butter
3/4 tsp [extra large: 1 tsp] salt
1 tbsp [extra large: 2 tbsp] sugar
3 cups [extra large: 4 cups] white flour(*)
1/4 tsp [extra large: 1/2 tsp] pepper, nutmeg or dried chili peppers
flour)

1. Add all ingredients to machine according to manufacturer's directions.

Select basic white cycle.

VARIATION: Clover Leaf Rolls Select dough cycle. When cycle is complete, remove dough to lightly floured surface, cover, and let rest for 5 to 10 minutes.

Cut dough into 12 or 16 pieces; shape each into a smooth ball and place in greased muffin tins. Cover with clean tea towel and let rise in warm place for about 30 minutes or until double in size.

Bake at 375 deg F for 10 to 12 minutes or until golden brown. Remove rolls from pans and serve warm or leave to cool on racks.

Spiced Sweet Potato Bread

1 1/2 tsp. dry yeast
2 2/3 c. bread flour
3/4 c. whole wheat flour
3/4 c. mashed sweet potato
1/2 tsp. ground cloves
1/2 tsp. black pepper
3/4 tsp. salt
1 c. water

Add to pan. Use basic cycle on ABM or make by hand.

Sour Cream Onion Bread

3 cups whole wheat flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons wheat germ (optional)
2 teaspoons active dry yeast
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1/2 cup water

Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, and water in the pan of the bread machine in the order recommended by the manufacturer. Select the dough cycle, and press start. Shape dough, and place in a greased loaf pan. Place in a warm spot, and allow to rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Cool.