Bread Recipes

Tropical Muffins

1 package (3 ounces) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
2 cans (8 ounces each) crushed pineapple, drained
1/4 cup flaked coconut
1/2 cup sliced almonds

In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut.

Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks. Makes 1-1/2 dozen.

Raspberry Streusel Coffee Cake

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch

Batter:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

Glaze:
1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract

In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).

Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Makes 12-16 servings.

Savory Sausage Bread

2 eggs
1 cup milk
1 pound bulk pork sausage, cooked and drained
3 cups biscuit/baking mix
2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons finely chopped onion
2 tablespoons butter, melted

In a large bowl, combine the eggs and milk. Add the sausage, biscuit mix, 1 cup cheese and onion; stir just until blended. Spoon into two greased 9-in. round baking pans. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 350° for 25-30 minutes or until golden brown. Cut into wedges; serve warm. Makes 2 round loaves.

Spiced Fruited Hot Cross Buns

1-1/2 cups milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup butter, melted
1 teaspoon salt
2/3 cup sugar
2 tablespoons ground flaxseed
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1/4 teaspoon each ground cardamom, cinnamon and nutmeg
2-1/4 cups whole wheat flour
2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1/2 cup golden raisins
1/4 cup dried cranberries
1/4 cup finely chopped candied ginger

Icing:
3/4 cup confectioners' sugar
3/4 teaspoon grated orange peel
2 to 3 teaspoons lemon juice

In bread machine pan, place the first 14 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the raisins, cranberries and candied ginger.

When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape each into a ball. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Combine the icing ingredients; pipe an "X" on each bun. Makes 2 dozen.

Oatmeal Rolls

2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
5 to 5-3/4 cups all-purpose flour, divided

In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 120°-130°. Heat the remaining water to 120°-130°; add yeast. To the oatmeal mixture, add brown and white sugars, salt, yeast mixture and half of the flour. Mix well.

Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes. Makes 24 rolls.

Potato Pan Rolls

4-1/2 to 5 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1-1/4 cups water
3 tablespoons butter
1/2 cup mashed potatoes (without added milk and butter)
Additional all-purpose flour

In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8-in. or 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Sprinkle with additional flour. Bake at 400° for 18-22 minutes or until golden brown. Remove from pan to wire racks to cool. Makes 16 rolls.

Cinnamon Swirl Bread

1 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups bread flour
2-1/4 teaspoons active dry yeast

Filling:
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon ground cinnamon

Glaze:
1 cup confectioners' sugar
4 to 5 teaspoons milk
1/2 teaspoon vanilla extract

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough.

Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350° for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves. Makes 2 loaves.

Brown Rolls

2 cups boiling water
1 cup quick-cooking oats
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs, beaten
1/2 cup molasses
1/2 cup vegetable oil
1/3 cup sugar
1/2 teaspoon salt
5-3/4 to 6-1/4 cups all-purpose flour
Melted butter

In a large bowl, combine boiling water and oats; cool to lukewarm (110° to 115°). Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes. Brush with butter. Cool on wire racks. Makes 3 dozen.

Crusty French Bread

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 cups all-purpose flour
Cornmeal

In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening and remaining water; stir until blended. Stir in flour until smooth. Do not knead. Cover and let rise in a warm place for 1 hour or until doubled.

Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10-in. x 8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.

With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400° for 20-30 minutes or until lightly browned. Remove from pans to wire rack to cool. Makes 2 loaves (10 slices each).

Cinnamon Roll Coffee Cakes

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 cup butter, melted
2 eggs, beaten
1/2 cup sugar
1 teaspoon salt
5-1/2 to 6-1/4 cups all-purpose flour

Filling:
1 cup butter, softened
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1-1/2 cups chopped pecans

Icing:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a floured surface. Divide into four portions. Roll each portion into a 12-in. x 8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.

Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months. Makes 4 coffee cakes.

Potato Bread

1 medium potato, peeled and diced
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
Additional all-purpose flour

Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside.

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle lightly with additional flour. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves (16 slices each).

Cinnamon-Swirl Raisin Bread

1-1/2 cups warm milk (110° to 115°)
1 cup mashed potatoes (without added milk and butter)
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
6-1/2 to 7 cups all-purpose flour
1-1/2 cups raisins

Filling:
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted

In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.

Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves.

Anadama Bread

1/2 cup water
1/4 cup cornmeal
1/2 cup molasses
2 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.

In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.

Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool. Makes 1 loaf.

Cherry Kringle

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter
1/2 cup shortening
2 eggs, lightly beaten
4 cups cherry pie filling

Icing:
2 cups confectioners' sugar
2 to 3 tablespoons milk

In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.

Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets.

Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over kringles. Makes 4 loaves.

Soft Bread Twists

1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
1 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 egg, lightly beaten
1/2 cup canola oil
1-1/4 teaspoons salt, divided
5-1/2 to 6 cups all-purpose flour
1/4 cup cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup butter, melted
Pizza sauce or salsa, optional

In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets.

Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired. Makes 2 dozen.

El Sombrero Corn Bread

1-1/2 cups cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup (8 ounces) sour cream
1/2 cup canola oil
1-1/2 cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped

In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.

Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Makes 9 servings.

Cherry Danish

2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter, melted
1 tablespoon sugar
1 cup cherry pie filling
1 cup confectioners' sugar
1-1/2 teaspoons water

Separate each tube of breadsticks into six sections but leave coiled. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush generously with butter and sprinkle with sugar.

Make an indentation in the top of each coil; fill with about 1 tablespoon of pie filling. Bake at 400° for 15-20 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm rolls. Makes 1 dozen.

Nutmeg Blueberry Muffins

1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
1/4 teaspoon ground nutmeg

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.

Brown Bread

1 cup water
1-1/4 cups raisins
3 tablespoons butter
1-1/2 teaspoons baking soda
2 eggs
1 cup sugar
1-3/4 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt

In a saucepan, bring water to a boil. Add raisins, butter and soda; remove from the heat. In a bowl, beat eggs. Add sugar, flour, vanilla and salt; stir into raisin mixture. Greased three 16-oz. vegetable or fruit cans.

Divide batter between cans and place on a baking sheet. Bake at 350° for 35-40 minutes or until breads test done. Let stand 5 minutes before removing from cans. If necessary, remove bottom of cans and push breads through. Cool on a wire rack. Makes 3 loaves.

Raisin Banana Bread

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrot
1/2 cup mashed ripe banana
1/2 cup raisins
1/2 cup chopped walnuts

In a large bowl, combine the first seven ingredients. In another large bowl, combine the eggs, oil and vanilla; add to dry ingredients and mix well. Stir in the zucchini, carrot, banana, raisins and nuts.

Pour into four greased and floured 5-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Makes 4 loaves

Banana Buttermilk Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.

Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 15 muffins.

Peach Cobbler Bread

1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans

Topping:
2 tablespoons chopped pecans
2 tablespoons brown sugar

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.

Pour into a greased 9-in. x 5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Double-Quick Dinner Rolls

2 1/4 cups all-purpose or unbleached flour
2 tablespoons sugar
1 teaspoon salt
1 package regular or quick active dry yeast
1 cup very warm water (120°F to 130°F)
2 tablespoons shortening
1 egg

Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double.

Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400º. Bake 15 to 20 minutes or until golden brown. Makes 1 dozen rolls

Blueberry Oatmeal Muffins

1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Preheat oven to 400°. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature. Makes 16 servings

Ingredients

* 1 (12 fluid ounce) can or bottle premium lager
* 2 tablespoons margarine
* 2 tablespoons milk
* 4 cups all-purpose flour
* 2 teaspoons salt
* 2 tablespoons sugar
* 4 teaspoons yeast
* 1 teaspoon ground black pepper
* 1 teaspoon ground cayenne pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried basil
* 8 ounces reduced-fat extra-sharp Cheddar cheese
* 2 tablespoons margarine, melted

Directions

1. Grease two (9x5 inch) loaf pans.
2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
6. Preheat the oven to 350 degrees F (175 degrees C).
7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.