Laurence Simon

INGREDIENTS:
1/2 cup warm water
1 tablespoon vegetable oil
3 tablespoons honey
1 egg
1/2 teaspoon vanilla

1 thinly-sliced banana
1 cup whole wheat flour
1 1/4 cup bread flour
1/2 teaspoons salt
1 1/2 teaspoons bread machine yeast

1 1/2 teaspoons poppy seeds (for dusting)
1 egg white (for glazing)

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

Wash with butter or egg white before baking cycle
Dust with poppy seeds before baking cycle

INGREDIENTS:
1 1/4 cups water
1 1/2 tablespoons vegetable oil
1/3 cup molasses

1 1/2 teaspoons salt
1 1/2 cups bread flour
1 cup rye flour
1 cup whole wheat flour
3 tablespoons wheat gluten
3 tablespoons Hershey's cocoa powder
1 tablespoon caraway seeds
2 teaspoons bread machine yeast

1/3 cup shredded onions
1 tablespoon caraway seeds

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

Add onions for a richer flavor
Dust with additional caraway seeds before baking cycle

INGREDIENTS:
1 1/4 cups water
1 tablespoon oilve oil

1 teaspoon salt
1/2 cup wheat flour
2 2/12 cups flour
2 1/4 teaspoons yeast
1/2 cup olives
2 tablespoons rosemary

1 tablespoon olive oil
1 tablespoon coarse Kosher salt

DIRECTIONS:
Wash olives... brine will affect recipe otherwise
Set aside olives and rosemary
Add wet ingredients, then dry ingredients
Use French bread cycle
Use 1 1/2 pound load setting
Use medium crust setting
Add olives and rosemary in last kneading cycle

Brush with olive oil before baking cycle
Dust with coarse Kosher salt before baking cycle

INGREDIENTS:
1 cup buttermilk
1/2 cup water

3 1/2 cups flour
1 1/2 tablespoons sugar
1 1/4 teaspoon baking powder
1 1/2 teaspoons salt
2 1/2 teaspoons yeast

1 cup swiss cheese

DIRECTIONS:
Place Swiss cheese in nut/fruit hopper
Add wet ingredients, then dry ingredients
Use white bread cycle
Use 1 1/2 pound load setting
Use medium crust setting
Make sure that Swiss cheese all gets in pan when hopper opens

INGREDIENTS:
1 1/4 cups buttermilk
3 tablespoons honey
1 tablespoon butter, margarine, or vegetable oil

1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast

1 tablespoon milk
1 tablespoon butter
1 tablespoon rosemary
1 tablespoon sage
1 tablespoon parsely

DIRECTIONS:
Add wet ingredients, then dry ingredients

Add an herb or combination of herbs for flavor

Use white bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

Brush with milk or butter before the baking cycle

INGREDIENTS:
1/2 cup water
3 large eggs
1 tablespoon honey
3 tablespoons vegetable oil

1 1/2 teaspoons salt
3 cups bread flour
1 tablespoons wheat gluten
2 1/4 teaspoons bread machine yeast
1 tablespoon poppy seeds

DIRECTIONS:
Set aside one egg and separate out yolk
Set aside poppy seeds
Add wet ingredients, then dry ingredients
Use white bread cycle
Use 1 1/2 pound loaf setting
Use medium crust setting

Brush with the white of set-aside egg before baking cycle
Dust with poppy seeds before baking cycle

INGREDIENTS:
1 1/4 cups water
2 tablespoons sunflower oil

1 1/2 cup cheddar cheese
1 1/4 cup whole wheat flour
1 1/4 cup flour
1/2 cup rye flour
2 tablespoons dry milk
2 tablespoons date sugar
2 chopped cloves garlic
1 1/2 tablespoon oregano
1 1/2 tablespoon basil
1 1/2 tablespoon rosemary
1 1/2 tablespoons sea salt
4 teaspoons yeast

DIRECTIONS:
Add wet ingredients, then dry ingredients.
Use wheat bread cycle.
Use 1 1/2 pound load setting.
Use medium crust setting.

INGREDIENTS:
1 1/4 cup water
3 tablespoons vegetable oil

1 1/3 packages Lipton onion soup mix
3 cups bread flour
1 teaspoon sea salt
1/4 cup date sugar (regular will work, too)
2 cloves crushed garlic (2 teaspoons)
5 minced scallions/green onions
2 1/4 teaspoons dry yeast

1 1/2 cups shredded Emmenthaler or Swiss cheese

DIRECTIONS:
Set aside Swiss cheese and place in nut/fruit hopper
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

Use extreme caution when removing bread from pan

INGREDIENTS:
1 1/8 cup warm water
1 tablespoon olive oil

1 teaspoon salt
1 1/4 tablespoon sugar
3 1/4 cups bread flour
1 1/4 teaspoons bread machine yeast

1 tablespoon olive oil, butter, or milk
1 tablespoon coarse Kosher salt

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use French bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

Brush with olive oil, butter, or milk before baking cycle
Dust with Kosher salt before baking cycle begins

INGREDIENTS:
3 heads roasted garlic

1 1/4 cups water

3 cups white bread flour
1/2 cup Parmesan Reggiano
2 teaspoons gluten
1 3/4 teaspoons salt
1 tablespoon breadmachine yeast

1 tablespoon butter
1 teaspoon crushed red pepper
1 teaspoon rosemary
1 tablespoon Parmesan Reggiano

DIRECTIONS:
Bake the garlic at 350 degrees for 45 minutes, peel and collect
Add wet ingredients, then dry ingredients
Start with 1 cup of water and add very slowly to that only to the point where it is slightly sticky ball
Use basic white cycle.
Use 1 1/2 pound loaf setting.
Use medium crust setting.

Brush with melted butter before baking cycle begins
Dust with Parmesan Reggiano, crushed red pepper, and/or rosemary

INGREDIENTS:
1 cup milk
3 tablespoons vegetable oil

1 1/2 teaspoons salt
1 1/2 tablespoons sugar
3 cups bread flour
1/2 cup chopped onion
1/2 teapsoon dried dill
1/2 teapsoon dried basil
1/2 teapsoon dried rosemary
2 teaspoons bread machine yeast

DIRECTIONS:
Add wet ingredients, then dry ingredients.
Use basic white cycle.
Use 1 1/2 pound loaf setting.
Use medium crust setting.

INGREDIENTS:
1 1/4 cup water
1 1/2 tablespoons sunflower oil
1 1/2 teaspoon honey

1 cup bread flour
2 cups whole wheat flour
1 1/2 cups cheddar cheese
1 1/2 tablespoon dry milk
1 1/2 teaspoon sea salt
3/4 teaspoon chili powder
3 seeded and sliced jalapenos
4 teaspoons yeast

DIRECTIONS:
Wash jalapenos to get rid of excess brine
Add wet ingredients, then dry ingredients
Introduce water gradually to make sure it doesn't get too gloppy
Use wheat bread cycle.
Use 1 1/2 pound loaf setting.
Use medium crust setting.

INGREDIENTS:
1 cup water
1 tablespoon olive oil
3 cups white bread flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon yeast

1 tablespoon chopped sage
1 tablespoon chopped red onion

2 tablespoons olive oil
1/2 red onion sliced thin
Several sage leaves
1 teaspoon ground black pepper
1 teaspoon coarse sea salt

DIRECTIONS:
Add wet ingredients, then dry
Use pizza dough setting
Grease shallow round pan around a foot in diameter

Place ready dough on flour-dusted surface
Punch down dough and mix in sage and red onion
Roll and shape dough, place in pan, cover with plastic wrap
Let rise for 20 minutes
Preheat oven at 400 degrees F

Poke holes with fingers in dough
Let rise another 15 minutes

Brush with olive oil
Spread onion, sage leaves, sea salt, and black pepper
Bake for 20 to 25 minutes

INGREDIENTS:
1 1/3 cup warm water

3 1/2 cups bread flour
1/2 cup Parmesan Reggiano
1 can shredded black olives
1/4 teaspoons rosemary
2 teaspoons salt
1 tablespoon yeast

1 tablespoon Parmesan Reggiano
1 tablespoon olive oil

DIRECTIONS:
Set aside half of the Parmesan Reggiano
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound loaf setting
Use medium crust setting
In last punchbdown cycle, add the set-aside 1/4 cup Parmesan Reggiano

Brush with olive oil before baking cycle begins
Dust with Parmesan Reggiano before baking cycle begins

INGREDIENTS:
3/4 cup water
1/2 cup milk
1 extra-large egg
1/2 cup creamy peanut butter
3 tablespoons honey

1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons dry yeast

2/3 cup dried fruit (cranberries, cherries, blueberries)

DIRECTIONS:
Let all ingredients get to room temperature
If you've got a hopper, let it add dried fruit in a later knead cycle
Add wet ingredients, then dry ingredients
Use white/basic bread cycle
Use 1 1/2 pound load setting

INGREDIENTS:
1 3/8 cups warm water
3 tablespoons olive oil

2 heads of garlic, roasted and peeled

3 7/8 cups whole wheat flour
1 1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/4 cup grated parmesan cheese
2 teaspoons yeast

Pizza sauce
Pizza cheese blend
Pizza toppings

DIRECTIONS:
Bake the garlic at 350 degrees for 45 minutes, peel and collect

Add wet ingredients, then dry ingredients
Use pizza dough cycle
Pre-heat oven at 425 degrees F
Grease pan thoroughly

Remove dough, knead, cover with towel for 10 minutes

Roll out on pan, throughly spread sauce and toppings except for cheese
Bake for 15 minutes

Add cheese
Heat another 5 minutes

(Via Toren Smith)

INGREDIENTS:
1 large egg
3 tablespoons port wine
1 cup very warm water

1 cup port wine cheese ball

1 teaspoon salt
3 1/4 cups bread flour
2 tablespoons gluten
2 tablespoons Parmesan
1 tablespoon sugar
1/8 teaspoon baking soda
1 package yeast

DIRECTIONS:
Let all ingredients get to room temperature
It's okay to leave the nut coverging on the cheese ball
Add wet ingredients, then dry ingredients
Use white/basic bread cycle
Use 1 1/2 pound load setting
User dark loaf setting

When the breadmaker says it's done, it usually is not cooked in the center (with most breadmakers). Preheat the oven to 350 and put the pan and all into the oven for another 15 minutes or so after the breadmaker quits baking. Check center for doneness with a wood skewer. If the exposed crust gets too dark while doing the extra baking, cover it with tinfoil.

INGREDIENTS:
1 1/2 cup water

1 teaspoon salt
1 tablespoon brown sugar
4 cups bread flour
2 1/2 teaspoons active dry yeast

Butter
Poppy seeds
Garlic salt
Sesame seeds
Sea salt crystals
Grated Parmesan Reggiano

DIRECTIONS:
Add wet ingredients, then dry ingredients.
Use dough cycle.
Use 2 pound load setting.
When dough cycle is near done, preheat oven to 450 degrees F
Melt butter
Grease cookie-sheets

Roll dough out into long tube
Slice into 12 equally-sized lumps
Roll lump into long worm-like strand
Bend into horseshoe
Twist ends of horseshoe once over
Flip twisted ends over loop, creating classic pretzel shape

Place on cookie sheet, repeat until all 12 lumps used
Glaze generously with butter
Sprinkle toppings that you wish on each pretzel.
Bake for 12 minutes, making sure they get brown but not dark/black/burned.

You can use other doughs like Garlic-Parmesan (dust with Parmesan and garlic salt) and Shiner Bock Beer Bread (dust with Cheddar Cheese shreds) to make things interesting

INGREDIENTS:
1 cup warm, flat Shiner Bock
1/3 cup honey
A few dashes of Tabasco

3/4 teaspoon salt
1 tablespoon gluten
3 cups bread flour
1/2 cup whole wheat bread flour
3/4 cup shredded sharp cheddar cheese
2 1/4 teaspoons bread machine yeast

Olive oil or butter
Sesame seeds
Shredded fresh seeded jalapenos

DIRECTIONS:
Allow beer to sit out and get to room temperature and flat.

Add wet ingredients, then dry ingredients.
Use basic white cycle.
Use 1 1/2 pound loaf setting.
Use medium crust setting.

Brush with olive oil or butter before baking cycle begins
Dust with sesame seeds before baking cycle begins
Spread a few shredded jalapeno rings on top before baking cycle begins

INGREDIENTS:
1 cup warm water
1/2 cup sour cream

1 1/2 teaspoons salt
2 tablespoons sugar
2 1/4 cups bread flour
1 cup rye flour
3 tablespoons wheat gluten
1 tablespoon caraway seeds
2 teaspoons bread machine yeast

1/3 cup shredded white onions

DIRECTIONS:
Place shredded onions in fuit/nut hopper

Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

INGREDIENTS:
1 1/2 ounces dehydrated vegetable soup mix
1 1/4 cup boiling water
1 1/2 tablespoons olive oil
1 1/2 tablespoons honey

2 1/4 cups whole wheat flour
3/4 cup bread flour
1 tablespoons dry milk
4 teaspoons active dry yeast

DIRECTIONS:
Boil water, add soup, cover and let cool off

Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

NOTE: This bread rises quickly, reduce yeast to fine-tune

INGREDIENTS:
1 1/4 cups water
1 tablespoon vegetable oil
1 tablespoon molasses

1 1/2 cups bread flour
1 1/2 cups whole wheat flour
3/4 cup rye flour
3 tablespoons gluten
1 1/2 teaspoons salt
1/3 cup chopped onion
1 teaspoons caraway seeds
2 teaspoons breadmachine yeast

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

INGREDIENTS:
1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
a pinch of salt
vegetable oil

DIRECTIONS:
Mix flour in large bowl
Pour water in slowly, stirring to avoid lumps
Oil skillet and heat until water drop will spatter on surface
Pour out batter on skillet
Heat until bubbles appear on surface, flip

INGREDIENTS:
1 cup plus a capful or two of milk
1 tablespoon sugar
1 tablespoon of butter
1 1/2 teaspoons of salt
3 cups of flour
2 teaspoons of yeast

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use 1 1/2 pounds setting
Use white bread setting
Use dark crust setting

Brush with milk before baking cycle begins

INGREDIENTS:
3/4 cup milk
3 tablespoons water
3 tablespoons honey
1 teaspoon vanilla
1 egg

3/4 teaspoon salt
4 teaspoons butter
3 cups bread flour
2 tablespoons unsweetened cocoa powder
1 teaspoon yeast
1/2 cup chopped peanuts

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use wheat bread cycle
Use 1 1/2 pound load setting
Use medium crust setting

Sherrie sent this one to me...

INGREDIENTS:
1 1/4 cup fresh milk

1 tablespoon sugar
2 tablespoons of butter
1 teaspoon of salt
1/8 teaspoon ground paprika
1/2 teaspoon garlic powder
3 1/2 cups of bread flour
1/3 cip minced red onion
2 1/4 teaspoons of yeast

DIRECTIONS:
Add wet ingredients, then dry ingredients
Use 1 1/2 pounds setting
Use fruit/nut bread setting
Use medium crust setting

Brush with milk before baking cycle begins
Sprinkle with cheddar and remaining red onion bits before baking

INGREDIENTS:
3/4 cup sour cream
1 egg

3 cups bread flour
1 cups shredded cheddar cheese
1 1/2 teaspoons salt
1 tablespoon sugar
1/4 cup sliced and seeded jalapenos
2 teaspoons yeast

1/4 cup water

DIRECTIONS:
Wash and blot-dry jalapenos thoroughly to get rid of excess brine
Add sour cream and egg, then dry ingredients
Introduce water gradually until dough is moist but not gloppy
Use white bread cycle.
Use 1 1/2 pound loaf setting.
Use light crust setting.
Allow to sit in pan for several hours.