Back Of The Box - Bread Recipes

Bread Machine Sweet Orange Bread

Bread
1/2 cup plus 1 tablespoon water
3 tablespoons frozen orange juice concentrate, thawed
1 egg
3 cups Gold Medal Harvest King Better for Bread bread flour
1/2 teaspoon grated orange peel
1/4 cup granulated sugar
2 tablespoons instant nonfat dry milk
1 1/2 tablespoons butter or margarine, softened
1 1/4 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Orange Glaze
3/4 cup powdered sugar
1 tablespoon orange juice

Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color.

Do not use delay cycle. Remove baked bread from pan; cool on cooling rack. In small bowl, mix glaze ingredients until smooth and spreadable. Spoon glaze over cooled loaf. Makes 1 loaf (1 1/2 lb); 12 slices

Bread Machine Whole Wheat-Cranberry Bread

Bread
1 cup plus 2 tablespoons water
1/4 cup honey
2 tablespoons butter or margarine, softened
2 cups Gold Medal Harvest King Better for Bread bread flour
1 1/4 cups Gold Medal whole wheat flour
1 1/2 teaspoons salt
3/4 teaspoon ground mace
2 teaspoons bread machine or quick active dry yeast
1/2 cup dried cranberries or raisins

Cranberry-Orange Butter
1/2 cup butter or margarine, softened
2 tablespoons cranberry-orange relish or sauce

Measure carefully, placing all bread ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack. In small bowl, mix butter and cranberry-orange relish until well blended. Serve with bread. Store butter in refrigerator. Makes 1 loaf (1 1/2 lb); 12 slices

Bananaberry Bread

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350°. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening. In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.

Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly. Makes 1 loaf (24 slices) or 2 loaves (12 slices each)

Chocolate-Pistachio Bread

2/3 cup granulated sugar
1/2 cup butter or margarine, melted
3/4 cup milk
1 egg
1 1/2 cups Gold Medal all-purpose flour
1 cup chopped pistachio nuts
1/2 cup semisweet chocolate chips
1/3 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
Decorator sugar crystals, if desired

Heat oven to 350°. Grease bottom and sides of 9x5-inch loaf pan with shortening. In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.

Bake 50 to 55 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. Makes 1 loaf (24 slices)

Bread Machine Pumpkin Spice Quick Bread

1 cup sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup chopped nuts, if desired

Grease bread machine pan and kneading blade generously with shortening. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle. Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation. Makes 1 loaf (12 slices)

Cranberry Bread

2 1/3 cups Bisquick
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
2 tablespoons grated orange peel
5 egg whites
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice

Heat oven to 375°. Generously grease bottom of 9x5-inch loaf pan. In medium bowl, stir Bisquick® mix, granulated sugar, sour cream, oil, milk, orange peel and egg whites until moistened. Stir in cranberries. Pour into pan.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan 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. In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread. Makes 1 loaf (24 slices)

Blueberry Oatmeal Bread

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups Gold Medal all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 350º. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

Bake 45 to 55 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)

Banana Blueberry Bread

1 cup butter or margarine, softened
1 2/3 cups sugar
4 eggs
5 medium ripe bananas, mashed
1 cup 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 350º. 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)

Bread Machine Chocolate Sticky Buns

Sticky Buns
3/4 cup water
1/3 cup butter or margarine, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
3 cups Gold Medal all-purpose flour
1/2 cup unsweetened baking cocoa
3 teaspoons bread machine yeast
3/4 cup pecan halves
2 tablespoons butter or margarine, softened

Caramel Topping
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1/4 cup corn syrup

Chocolate Chip Filling
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon

Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter 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.

Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.

Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter.

Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 350°. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan. Makes 15 buns

Bread Machine Dinner Rolls

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal Harvest King Better for Bread bread flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired

Measure carefully, placing all ingredients except melted butter 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. Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball.

Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375°. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack. Makes 15 rolls

Orange-Poppy Seed Bread

Bread
2 cups Gold Medal all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 1/2 teaspoons baking powder
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange marmalade
1/2 cup orange juice
2 eggs

Powdered Sugar Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk

Heat oven to 350°. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 inches or 9x5x3 inches, with shortening. In large bowl, mix all Bread ingredients with spoon; beat 30 seconds. Pour into pan.

Bake 8-inch loaf 45 to 55 minutes, 9-inch loaf 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. In small bowl, mix powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf, allowing some to drizzle down sides. Makes 1 loaf (24 slices)

Collard Bread

Bread
4 cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2 cups thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped green onions (8 medium)
3 eggs
1/2 cup milk
3 tablespoons Gold Medal all-purpose flour
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese (4 oz)
1 teaspoon crushed red pepper flakes, if desired

Topping
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1/2 cup chopped red bell pepper
1/2 cup sliced green onions (8 medium)
1/2 cup Green Giant Niblets whole kernel corn, drained
1/3 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon crushed red pepper flakes, if desired
1 egg

Heat oven to 350°. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.

In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.

Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish.

Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes. Makes 8 servings

Praline Pumpkin Date Bread

Praline Topping
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened

Date Bread
1 2/3 cups granulated 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

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 1/2 inches, or 1 loaf pan, 9x5x3 inches, with shortening. Mix all Praline Topping ingredients until crumbly; set aside.

In large bowl, mix granulated sugar, oil, vanilla, eggs and pumpkin. Stir in remaining Date Bread ingredients except dates until well blended. Stir in dates. Pour batter into pans. Sprinkle with topping.

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 to wire rack. Cool completely, about 1 hour, before slicing. Makes 2 loaves (24 slices each)

Whole-Grain Banana Bread

1 1/4 cups sugar
2 tablespoons margarine, softened
3 egg whites
1 1/2 cups mashed ripe bananas (3 to 4 medium)
2/3 cup plain yogurt
1 teaspoon vanilla
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups Whole Grain Total cereal, slightly crushed

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 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. 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 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour. Makes 2 loaves (2 slices each)

Grilled Cheesy Olive Bread

2 cups shredded American and Cheddar cheese blend (8 ounces)
1 jar (5 ounces) olive-pimiento cheese spread
1 can (4.5 ounces) Old El Paso chopped green chiles
1/4 cup mayonnaise or salad dressing
1/2 teaspoon onion powder
1 loaf (1 pound) unsliced French bread, cut horizontally in half
Sliced pimiento-stuffed olives, if desired

Heat coals or gas grill for indirect heat. If using charcoal grill, arrange coals around edge of firebox. Mix all ingredients except bread and olives in medium bowl.

Place bread, cut sides down, over center of charcoal grill or over unheated side of gas grill and over medium-low heat. Cover and grill 4 to 5 minutes or until toasted.

Remove bread to cookie sheet; spread toasted sides with cheese mixture. Cover and grill bread, cheese sides up, 5 to 7 minutes or until cheese is hot and melted. Garnish with olives. Cut bread into slices to serve. Makes 16 servings

Banana Nut Quick Bread

1 box (15.5 oz) Betty Crocker banana nut muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Heat oven to 375º. Grease bottom of 8x4-inch loaf pan with shortening or cooking spray. In medium bowl, stir muffin mix, milk, oil and eggs just until blended. Spread batter in pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top of loaf is golden brown. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes. Makes 16 servings

Chocolate Chip and Cherry-Banana Bread

3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts

Heat oven to 350°. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.

Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour. Makes 1 loaf (16 slices)

Star Zucchini Bread

3 cups Gold Medal all-purpose flour
2 cups shredded zucchini
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 eggs

Heat oven to 350°. Generously spray 12-cup star-shaped bundt cake pan with cooking spray. Mix all ingredients with spoon until well blended. Pour into pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour. Makes 10 servings

Bread Machine Pumpernickel Bread

1 cup plus 2 tablespoons water
1 1/2 teaspoons salt
1/3 cup molasses
2 tablespoons vegetable oil
1 cup plus 1 tablespoon rye flour
1 cup plus 2 tablespoons Gold Medal whole wheat flour
1 1/2 cups Gold Medal Harvest King Better for Bread bread flour
3 tablespoons baking cocoa
1 1/2 teaspoons instant coffee (dry)
1 tablespoon caraway seed
1 teaspoon bread machine or quick active dry 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. Remove bread from pan, and cool on wire rack. Makes 1 loaf (1 1/2 lb), 12 slices

Bread Machine Dried Cherry Brioche

1/4 cup milk
3 tablespoons water
1/3 cup butter or margarine, softened
2 egg yolks
2 cups Gold Medal Harvest King Better for Bread bread flour
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 teaspoons bread machine yeast
1 cup dried cherries
1 egg, beaten

Measure carefully, placing all ingredients except cherries and beaten egg in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use Delay cycle. Add cherries at the beep signal or 5 to 10 minutes before the last kneading cycle ends. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease 12 large muffin cups, 3x1 1/2 inches. Divide dough into 16 equal pieces. Shape each piece into a ball, using floured hands. Cut 4 balls into 3 pieces each; roll into small balls. Place 12 large balls in muffin cups. Make indentation in center of each large ball with thumb. Place 1 small ball in each indentation. Cover and refrigerate 2 hours.

Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double. Heat oven to 350. Brush beaten egg over rolls. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack. Makes 12 rolls

Bread Machine Challah

3/4 cup plus 1 tablespoon water
1 egg
2 tablespoons butter or margarine, softened
3 1/4 cups Gold Medal® Harvest King Better for Bread bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
2 tablespoons cold water
1 tablespoon poppy seed

Measure carefully, placing all ingredients except egg yolk, cold water and poppy seed 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.

Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375º. Mix egg yolk and cold water; brush over loaf. Sprinkle with poppy seed. Bake about 25 minutes or until golden brown. Makes 1 loaf (12 slices)

Sour Cream-Dill Bread

3 cups Original Bisquick mix
1 1/4 cups shredded Cheddar cheese (5 ounces)
3/4 cup milk
1/2 cup sour cream
1 tablespoon sugar
3/4 teaspoon dried dill weed
3/4 teaspoon ground mustard
1 egg

Heat oven to 350º. Generously grease loaf pan, 9x5x3 inches. Stir together all ingredients just until moistenend. Pour into pan. Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan 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 1 loaf (16 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 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

Bacon Cornbread

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/4 cup vegetable oil or shortening
1 1/2 cups buttermilk
4 slices bacon, crisply cooked and crumbled
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs

Heat oven to 450º. Grease round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. Stir together all ingredients; beat vigorously 30 seconds. Pour into pan. Bake 25 to 30 minutes or until golden brown. Serve warm. Makes 12 servings

Oatmeal Biscuits

2 cups Original Bisquick mix
2/3 cup milk
1/2 cup quick-cooking oats

Heat oven to 450º. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick.

Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Bake about 8 minutes or until golden brown. Makes 12 biscuits