Here are some great bread recipes
from
She Who Watches and Waits!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: All-Bran Seed Loaf
Categories: Breads
Yield: 1 Loaf

3/4 cups Flour, whole wheat
3/4 cups Flour, all purpose
1 tablespoon Baking powder
1/2 teaspoon Salt
1/3 cup Sesame seeds
2 teaspoons Poppy seeds
3/4 cups Orange juice
1/4 cups Honey
2 Eggs
1/4 cups Oil, vegatable
1/2 cups Cereal, bran

Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 minutes. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5" x 4.5" x 2" loaf pan. Bake at 350 F about 40 minutes. Let cool 10 minutes and remove from pan. Cool completely before slicing.

From Rabbigail'sRecipe Page - Bread Collection

Title: Beer Bread
Categories: Breads
Yield: 1 Loaf

3 cups Flour, all purpose; unsifted
3 3/4 teaspoons Baking powder
2 1/4 teaspoons Salt
1 tablespoons Honey
12 ounces Beer

Grease 9" x5"x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350 F for 45 minutes or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing.

From Rabbigail'sRecipe Page - Bread Collection

Title: Monkey Bread
Categories: Breads
Yield: 6 Servings

1/2 cups Pecans
1 teaspoon Cinnamon
1/2 cups Sugar
3 cans Biscuits
1 each Stick of butter
1 cup Brown sugar

Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each biscuit into quarters and roll in sugar mixture. Stack biscuits in pan. Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at 350.

From Rabbigail'sRecipe Page - Bread Collection

Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Breads
Yield: 1 Servings

1 cup Milk, scalded
2 tablespoons Currants
1 cup Brown sugar
1/2 tablespoon Yeast, dissolved in:
1/2 c Water, warm
1/2 teaspoon Salt
1/2 cup Raisins, chopped
1/2 teaspoon Cinnamon
2 tablespoon Citron, finely chopped
3 cups Flour
3 tablespoons Butter

Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Title: Sourdough Cinnamon Rolls
Categories: Breads
Yield: 8 Servings

1 cup Active Sourdough Starter
2 teaspoons Salt
2 tablespoons Shortening
2 1/2 cups Unbleached Flour
1/2 cup Dry Skim Milk
3 tablespoons Sugar
1/2 cup Whole Milk
1 1/2 teaspoons Baking Soda

**** PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE****

Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt.

Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up.

From Rabbigail'sRecipe Page - Bread Collection

Title: Injera (Flat Bread)
Categories: Ethnic, Breads
Yield: 8 Servings

4 cups Self-rising flour
1 cup Whole wheat flour
1 teaspoon Baking powder
2 cups Club soda

Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

From: (Nancy Smith)Newsgroup: rec.food.veg