Jeanne H. - 09:42 pm PDT - Jul 12, 2000 -# 3602
Happy third birthday, Adrienne Marie! (7/6/2001)

OK, this just came in from my sister in San Diego. Hope it works.

My sister the Tart tells me some of you are dying for bread machine recipes. God forbid anyone perish, so, here are a couple that are great. These are all for a one-pound loaf. I only mix and proof the dough in the machine (or did when mine still worked) then pop them in a regular loaf pan, let them rise once more and bake then in the oven so as not to serrate mouth roofs.

Double Mustard Beer Bread 1/2 C. flat beer (I've used carbonated) 1/4 C. water 3 T chopped onion 1 T prepared mustard (pretty much any variety has been great!) 2 tsp margarine, softened 2 C bread flour 1/2 tsp ground mustard 1/2 tsp salt 1 1/4 tsp bread machine yeast

Throw everything in the pan in order the maker tells you to. Drink whatever beer is remaining (this is the most important part).

Garlic-Basil Bread

3/4 C. water 2 tsp. margarine, softened 1 clove garlic, finely chopped 2 C bread flour 1 T dry milk 1 T sugar 1 tsp salt 1 tsp dried basil 1 1/2 tsp bread machine yeast

Roasted Garlic Bread

1 bulb garlic, roasted 2/3 C water 1 tsp olive oil 2 C bread flour 1 T sugar 1/2 tsp salt 1 tsp bread machine yeast

to roast garlic, preheat oven to 350. Peel skin from 1-2 bulbs but leave enough to hold the bulb intact. Trim top of bulb about 1/2 inch to expose the cloves. Place stem end down on 12-inch square of foil. Drizzle each bulb with 2 tsp olive oil. Wrap with foil; place in a pie plate or shallow baking pan. Bake 45-50 minutes or until garlic is tender when pierced with a toothpick. Cool lightly. Gently squeeze garlic out of cloves.

Wild Rice Breadsticks

3/4 C water 1 T vegetable oil 1 T molasses 1 2/3 C bread flour 1/2 C/ whole wheat flour 1/2 C cooked wild rice 1 tsp fennel (if desired) 1 tsp salt 1 tsp bread machine yeast

After dough is mixed and proofed, grease a large cookie sheet. Divide dough into 10 equal pieces. Roll each into a 9-inch rope. place on cookie sheet. Brush with vegetable oil. Cover and let rise in a warm place 5-15 minutes or until slightly risen.

Heat oven to 375. Bake 15-20 minutes or until golden brown. Remove to rack to cool. Serve warm or cold.

• If you feel fancy, make short angled cuts with scissors along one edge of the sticks. this makes them resemble sheaves of grain.

• * For a shiny finish, brush with slightly beaten egg before baking.

  All recipes were taken from Betty Crocker's Bread Machine Cookbook.