Back Of The Box - Bread Recipes

Blueberry Muffins

Muffin
1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries

Topping
1/4 cup butter, melted
1/4 cup sugar

Heat oven to 375 degrees. Combine milk, 1/2 cup melted butter and egg in large bowl. Add all remaining muffin ingredients except blueberries; stir just until flour is moistened. Gently stir in blueberries.

Spoon batter into greased or paper-lined muffin pan. Bake for 22 to 25 minutes or until golden brown. Cool slightly; remove from pan. Dip tops of muffins in 1/4 cup melted butter, then in 1/4 cup sugar. Makes 1 dozen muffins

Glazed Cranberry Orange Biscuits

Crisco Original No-Stick Cooking Spray

Biscuits
2 (7 oz.) packages Martha White Extra Rich Buttermilk Biscuits
1/3 cup sugar
1 teaspoon grated orange peel
1 cup fresh cranberries, halved or 1 cup frozen cranberries, thawed, halved
2/3 cup milk

Glaze
1 cup powdered sugar
2 tablespoons orange juice

Heat oven to 400°. Spray a cookie sheet lightly with no-stick cooking spray. Combine biscuit mix, sugar, orange peel and cranberries in medium bowl. Add milk; stir until soft dough forms. Drop by heaping tablespoonfuls onto cookie sheet.

Bake 9 to 12 minutes or until golden brown. Cool 5 minutes on wire rack while making glaze. Combine powdered sugar and orange juice in small bowl; stir until smooth. Spoon glaze over warm biscuits. Serve warm. Makes 24 biscuits

Banana Blueberry Bread

1 cup butter or margarine, softened
1 2/3 cups sugar
4 eggs
5 medium ripe bananas, mashed
1 cup reduced-fat sour cream
2 teaspoons vanilla
3 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup dried blueberries

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.

In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Stir in eggs until well blended. Add bananas, sour cream and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pans.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely on wire rack before slicing. Wrap tightly and store in refrigerator up to 1 week. Makes 2 loaves (24 slices each)

Strawberry Nut Bread

1 bag (16 oz) frozen whole strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups Gold Medal all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts

Heat oven to 350°. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour. Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (24 slices each)

Maple Pecan Bread

Maple Pecan Bread
2 1/4 cups Gold Medal all-purpose flour
3/4 cup granulated sugar
1 cup half-and-half
1 teaspoon maple flavor
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans, if desired

Maple Glaze
1/2 cup powdered sugar
2 to 3 teaspoons half-and-half or milk
1 teaspoon maple flavor
2 tablespoons chopped pecans, if desired

Heat oven to 350º. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.

In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle. Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 1 loaf (20 slices)

Cinnamon Streusel Quick Bread

1 box Betty Crocker cinnamon streusel muffin mix
1/3 cup Gold Medal all-purpose flour
1/2 cup water
1/3 cup vegetable oil
2 eggs

Heat oven to 375º. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray. In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.

Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes. Makes 16 servings

Monkey Tail Bread

1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed banana (3 medium)
2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped peanuts
1/2 cup miniature semisweet chocolate chips
2 tablespoons Betty Crocker Rich & Creamy ready-to-spread chocolate frosting
1 tablespoon creamy peanut butter

Heat oven to 350°. Grease bottom only of loaf pan, 9x5x3 inches, with shortening. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

Place frosting in small plastic food-storage bag. Microwave on high 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread. Makes 1 loaf (16 slices)

Poppy Seed Bread

2 1/2 cups Gold Medal all-purpose flour
1 cup granulated sugar
1/4 cup poppy seed
1 1/4 cups milk
1/3 cup vegetable oil
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 egg
Powdered sugar, if desired

Heat oven to 350º. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar. Makes 1 loaf (24 slices)

Carrot-Nut Bread

1 1/2 cups shredded carrots (3 medium)
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
3/4 cup Gold Medal all-purpose flour
3/4 cup Gold Medal whole wheat flour
1/4 cup coarsely chopped nuts
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Heat oven to 350º. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches. Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 1 loaf (20 slices)

Garlic and Asiago Loaves

3 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
5 to 5 1/2 cups Gold Medal Harvest King Better for Bread bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
2 cups very warm water (120° to 130°)
3/4 cup shredded Asiago cheese (3 oz)

In 6-inch skillet, heat oil over medium heat. Add garlic; cook, stirring frequently, until garlic just begins to brown. Remove from heat. In large bowl, mix 2 cups of the flour, the sugar, salt and yeast.

Add very warm water and garlic with oil. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. Stir in cheese and enough remaining flour to make dough easy to handle.

On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size.

Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into quarters. Shape each quarter into 6-inch round. Place each round with smooth side up on corner of cookie sheet. Cut 1/2-inch-deep slash in top of each round with serrated knife.

Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. Heat oven to 375°. Remove plastic wrap. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool if desired. Makes 4 small loaves (6 slices each)

Cottage Dill Loaf

3 to 3 1/2 cups Gold Medal all-purpose flour
1 tablespoon sugar
1 tablespoon dill seed
1 tablespoon dried minced onion
1 teaspoon salt
1 package regular active or fast-acting dry yeast
1 cup water
1/2 cup small-curd cottage cheese
2 tablespoons butter or margarine, softened
1 teaspoon dried minced onion
1 teaspoon dill seed

In large bowl, mix 1 cup of the flour, the sugar, 1 tablespoon dill seed, 1 tablespoon onion, the salt and yeast. In 1-quart saucepan, heat water, cottage cheese and butter over medium heat, stirring frequently, until very warm (120° to 130°); stir into flour mixture until blended. Stir in enough remaining flour to make dough easy to handle.

Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray.

Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)

Grease large cookie sheet with shortening or cooking spray. Shape dough into oval loaf, about 12 inches long and 4 inches wide, tapering both ends slightly. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until double.

Heat oven to 375°. Brush water over dough; sprinkle with 1 teaspoon onion and 1 teaspoon dill seed. Make long slash, 1/4 inch deep, down center of loaf with sharp knife.

Bake 10 minutes, spraying 3 separate times with water (use bottle with fine spray). Bake 15 to 20 minutes longer or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Bread Machine Directions: Use ingredients listed above—except use 3 1/2 cups Harvest King bread flour, 1/2 cup cottage cheese, 1 tablespoon butter and 1 1/2 teaspoons bread machine yeast.

Measure carefully, placing all ingredients except 1 teaspoon dried minced onion and 1 teaspoon dill seed in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan. Continue as directed above for shaping, rising and baking. Makes 1 loaf (16 slices)

Ciabatta

Starter
1/4 teaspoon regular active dry yeast
1/2 cup water
1 cup Gold Medal Harvest King Better for Bread bread flour

Bread
3/4 cup water
2 teaspoons olive or vegetable oil
2 1/4 cups Gold Medal Harvest King Better for Bread bread flour
3/4 teaspoon regular active dry yeast
1 1/2 teaspoons salt
Cornmeal

In small bowl, stir starter ingredients until well blended. Cover with plastic wrap; let stand at room temperature 12 to 24 hours. In large bowl, mix starter and all bread ingredients except cornmeal with heavy-duty electric mixer using dough hook on medium speed 4 minutes or in food processor fitted with metal blade for 1 minute. Dough will be very sticky.

Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise at room temperature about 1 hour 30 minutes or until double in size. Dough is ready if indentation remains when touched. Gently stir down dough with rubber spatula. Cover with plastic wrap; let rise 1 hour longer.

On generously floured surface, divide dough in half. Gently press each half with floured fingers into 10x4-inch rectangle. Sprinkle cornmeal over large cookie sheet; place loaves 3 inches apart on cornmeal. Using spray bottle with fine mist, spray tops of loaves with cool water. Cover loosely with plastic wrap; let rise 1 hour 30 minutes to 2 hours or until almost double in size.

Heat oven to 425°. Using spray bottle with fine mist, spray tops of loaves with cool water. Bake 18 to 22 minutes or until loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Makes 2 loaves (12 slices each)

Honey-Whole Wheat Bread

3 cups stone-ground whole wheat flour or graham flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick active dry yeast
2 1/4 cups very warm water (120° to 130°)
3 to 4 cups Gold Medal all-purpose flour or Harvest King Better for Bread bread flour
Butter or margarine, melted, if desired

Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface.

Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Cranberry-Orange Bread

3 cups fresh or frozen (thawed and drained) cranberries
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla
2 teaspoons grated orange or lemon peel
4 eggs
3 cups Gold Medal all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.

Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (24 slices each)

Banana Bread

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (24 slices each)

Mini Pumpkin-Date Breads

1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped dates

Heat oven to 350º. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days. Makes 11 miniature loaves (5 slices each)

Coriander Bread

2 packages regular active dry yeast
1 1/2 cups warm milk, (105° to 115°)
1 1/2 cups Gold Medal® whole wheat flour
1/2 cup honey
1/2 cup butter or margarine, melted and cooled
1 tablespoon ground coriander
1 tablespoon grated orange peel
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 egg
3 to 4 cups Gold Medal all-purpose flour

Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.

Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double.

Heat oven to 375º. Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature. Makes 2 loaves (16 slices each)

Menorah Bread

4 1/2 cups Gold Medal all-purpose flour
1 package regular or quick active dry yeast
2 tablespoons sugar
2 teaspoons salt
1 cup water
1/4 cup butter or margarine, softened
2 eggs
1 egg white, beaten
9 large yellow gumdrops
About 1/2 cup Betty Crocker Rich & Creamy vanilla frosting or toothpicks

Mix 2 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and butter in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120° to 130°). Add water mixture to flour mixture.

Beat with electric mixter on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 2 eggs until smooth. Stir in enough remaining flour to make dough easy to handle.

Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 400°. Lightly grease cookie sheet. Gently push fist into dough to deflate. Divide dough in half. Roll 1 half into 32-inch rope. Shape rope into large U shape, then double-twist the bottom 4 inches of the U shape together. Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet.

Divide remaining half of dough into thirds. Roll 1 part into 5 inch rope; press on menorah for center candle. Roll each remaining part of dough into 10-inch rope; cut each rope into fourths. Press 4 pieces on each side of center candle on menorah, about 1 inch apart, for remaining candles.

Brush egg white over dough. Bake about 15 minutes or until golden brown. Cool on cookie sheet. Attach gumdrops to tops of candles, using frosting or toothpicks. Makes 1 loaf (18 slices)

Cinnamon-Topped Whole Wheat Zucchini Bread

Bread
3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder

Topping
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine

Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Makes 2 loaves (16 slices each)

Walnut-Gorgonzola Baguettes

2 1/2 to 3 cups Gold Medal Harvest King Better for Bread bread flour
1 package regular active dry yeast (2 1/4 teaspoons)
1 cup very warm water (120° to 130°)
1 teaspoon salt
1/3 cup chopped walnuts
1/3 cup crumbled Gorgonzola cheese

In large bowl, mix 1 1/2 cups of the flour and the yeast. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.

Stir in salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening or cooking spray.

Place dough in bowl, turning dough to grease all sides. Sprinkle walnuts and cheese over dough. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 15 minutes or until double in size. Dough is ready if indentation remains when touched.

Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, knead dough until nuts and cheese are worked into dough. Sprinkle top of dough with flour. Divide dough in half. Gently shape each half into a narrow loaf, about 12 inches long.

Place about 4 inches apart on cookie sheet. Using spray bottle with fine mist, spray loaves with cool water. Let rise uncovered in warm place about 1 hour or until double in size. Place 8-inch or 9-inch square pan on bottom rack in oven; add hot water to pan until about 1/2 inch from top of pan. Heat oven to 425°.

Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray tops of loaves with cool water. Place loaves in oven and spray again.

Bake 15 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Makes 2 loaves (12 slices each)

Lemon-Herb Muffins

2 eggs
2 cups Original Bisquick mix
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons vegetable oil
1/2 teaspoon dried rosemary or basil leaves, crumbled
1/4 cup white coarse sugar crystals, if desired

Heat oven to 400º. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals. Bake 15 to 20 minutes or until tops are golden brown. Makes 12 muffins

Raspberry-White Chocolate Muffins

1 egg
2 cups Original Bisquick mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries

Heat oven to 400°. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened.

Gently stir in raspberries. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Makes 12 muffins

Lemon-Poppy Seed Mini-Muffins

1 box Betty Crocker lemon-poppy seed muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Heat oven to 425º. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.

Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins. Makes 36 mini-muffins

Mocha Muffins

2 cups Gold Medal all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1 cup semisweet chocolate chunks or chips

Heat oven to 400º. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.

In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened.

Fold in chocolate chunks. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Makes 12 muffins

Stollen

Stollen
1 package regular or quick active dry yeast
3/4 cup warm water (105° to 115°)
1/2 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 egg, separated
1/2 cup butter or margarine, softened
3 1/2 cups Gold Medal all-purpose flour
1/2 cup blanched almonds
1/4 cup chopped candied citron
1/4 cup chopped candied cherries, if desired
1/4 cup raisins
1 tablespoon grated lemon peel
1 tablespoon butter or margarine, softened
1 tablespoon water

Glaze
1 1/3 cups powdered sugar
2 tablespoons milk

In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly.

Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.

Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval.

Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double.

Heat oven to 375°. Bake 20 to 25 minutes or until golden brown. In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen. Makes 2 loaves (16 slices each)