5 Ingredient Bread

Ingredients

1 ½ cup Warm Water
1 Tbsp Sugar
1 ½ tsp Salt
3 ½ cup Flour (i use whole wheat)
2 ½ tsp Yeast

Place ingredients into bread maker; select sandwich cycle with 2lb loaf size.

Yeild 2lb loaf

Strawberry Rhubarb Jam

Ingredients:

8 cups Rhubarb - ½" pieces
4 cups Strawberries - mashed
6 cups Sugar

Wash fruit; cut rhubarb into ½" pieces.
Place rhubarb in large pot, cover with 3 cups of sugar. Let this stand for 1-2 hours.
Mash strawberries and mix with remaining sugar (3 cups).
Combine strawberries with rhubarb; cook over low heat until sugar dissolves.
Once sugar dissolves boil rapidly; cook until thick.
Remove from heat and ladle (leave ¼" from the rim) into warm sterilized jars.
Boil jars for 10 minutes.
Let stand 24 hours undistrubed, store in cool dark place

yeild: 4 jars (500 ml)

Bagels - Breadmaker

Ingredients:

1 ¹/8 cup Warm Water
1 ½ tsp Salt
2 Tbsp Sugar
3 cups Flour - all purpose
2 ½ tsp yeast

Directions:
Preheat oven 375°
Place ingredients into bread maker, set machine to dough cycle.
When cycle ends let dough rest 5 minutes.
Divide dough into 8 equal pieces. (divide into more pieces for mini bagels)
Shape dough into bagel shape. I do this by making circle then pressing my thumb through dough.



Place bagels on pan cover and let rest 20 minutes.
While bagels rest; fill a large pot with water and 3 Tbsp Sugar bring to a boil.
Place bagel in boiling water, cook 1 minute turn and cook other side 1 minute.

Remove from water, drain and place on baking sheet sprinkled with cornmeal.
If you like you can brush bagels with egg white wash and sprinkle desired toppings or have plain.
Bake bagels for 20-25 minutes at 375°

Vanilla Muffins

Ingredients:

1 1/2 cups Flour

2/3 cup Sugar

2 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 large Egg, beaten

1 cup Vanilla Yogurt

2

Tbsp Vanilla Extract6 Tbsp melted butter/margarine (3/4 stick)

Topping:

3 Tbsp Sugar

Preheat oven to 375 degrees
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
In another bowl, combine egg, yogurt, and vanilla.
Pour onto flour mixture, add the melted butter and stir just to blend. Do not over mix.
Fill greased muffin tin evenly with batter.
Sprinkle tops with sugar.
Bake for 18 to 20 minutes

Yeild 12 muffins.

Honey Bunch Oats Muffins

Ingredients

1 1/3 cup Flour
1/2 cup Sugar
1 Tbsp Baking Powder
1/4 tsp Salt
1 Egg
1 cup Milk
1/3 cup Melted Butter
1 1/2 cup Honey Bunches Oats Cereal

Directions:
Preheat oven 400 degrees
In large bowl mix flour, sugar, baking powder and salt in large bowl.
Beat egg in small bowl; stir in milk and butter.
Add to wet ingredients to flour mixture; stir just until moistened.
Stir in cereal.
Spoon batter into greased muffin pan, filling each cup 2/3 full.
Bake for 20 minutes or until golden brown.

Yeild: 12 muffins

Soft Pretzel - Breadmaker

Ingredients
Dough:
1 1/2 cup Warm Water
1 Tbsp Oil
1 1/2 Tbsp Brown Sugar
4 cups Flour
1 tsp Salt
2 1/4 tsp Yeast

Wash:
1 Tbsp Baking Soda & 1 Cup Water

Topping:
Cinnamon
Sugar
Melted Butter

Directions:
Preheat oven 425 degrees

Place dough ingredients into breadmaker. Set to dough cycle, when cycle is done let rest 5 minutes covered. (I use inverted bowl)
Divide dough into 12 pieces. Roll each piece into 16" rope then shape into pretzel.
Dip both sides into wash and place on greased baking sheet. (cornmeal can be used as an alternate).
Let pretzels rise 15-20 minutes then bake 8-10 minutes at 425 Degrees.
Remove and brush with melted butter, sprinkle with cinnamon sugar. (alternate salt)