Apricot Cream Cheese Ring

1/3 cup water
2 tablespoons butter, softened
1 egg
2 cups Gold Medal Better for Bread bread flour
2 tablespoons sugar
1/2 teaspoon salt
1 3/4 teaspoon bread machine yeast
1 3 ounce package cream cheese, softened
1 1/2 tablespoons Gold Medal Better for Bread Bread flour
1/4 to 1/3 cup apricot preserves
1 egg, beaten
2 tablespoons sliced almonds

Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 1/2 tablespoons flour. Grease round pan, 9 x 1 1/2 inches. Roll dough into 15 inch circle. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make cuts along edge of dough at 1 inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40 to 50 minutes or until almost double. Heat oven to 375F. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.

Cheddar and Corn Bread
     
1 1/4 cup milk
2 tb honey
3 tb butter
2 1/2 teaspoon active dry yeast
2 1/2 cup bread flour
1 c yellow cornmeal
1 1/2 ts salt
2/3 c cheddar cheese; grated

Scald the milk. Stir in the honey and butter and let cool to room
temperature.

Add the milk mixture and all remaining ingredients except the
Cheddar cheese in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer's
directions.

At the beeper (or at the end of the first kneading), add the cheese.