BREADS BASIC BAKING MIX 4 C. flour 2/3 C. nonfat dry milk 3 Tbs. baking powder 1/2 tsp. salt 1/2 C. Crisco 1.  In food processor, mix all ingredients until well blended fine crumbs. 2.  Store in airtight container.  Store in a cool dry place.  Use in place of mixes like Bisquick. BREAD MACHINE CINNAMON RAISIN BREAD 3 C. flour 1 C. water 1 Tbs.  dry yeast 1/2 tsp. salt 1/4 C. sugar 1 egg 1/4 C. oil (may sub melted margarine or butter) 1/2 tsp. ground cardamom (optional) 1 c. raisins mixture of 1 Tbs.  cinnamon and 2 Tbs.  sugar water in a sprayer bottle few more tablespoons of flour for kneading 1 Tbs.  margarine or butter 1.  Place flour, water, yeast, salt, sugar, egg, oil, cardamom (if using), and raisins     into bread machine.  Turn machine on "dough" setting. 2..  When machine beeps, remove dough onto floured surface and knead until air bubbles     are removed, adding enough flour to make dough easy to handle. 3.  Roll dough into rectangle approximately 9" X 15".  Spray dough with water to moisten     surface.  Sprinkle cinnamon/sugar mixture evenly over surface of dough.  Roll up starting     at short end of dough.  Seal edge and ends and place seam sides down in greased bread     pan.  Cover with wax paper and let rise until doubled.  Bake at 350 degrees for 30 minutes. 4.  Remove from oven and rub 1 Tbs. margarine or butter over top of loaf. BREAD MACHINE FRENCH BREAD 1 Tbs. dry yeast 1 C. water 2 Tbs. sugar 1/2 Tbs. salt 1 Tbs. oil 3 C. flour 1 egg 1.  Add first 6 ingredients to bread machine.  Turn on "dough" setting.  Push start button. 2.  When machine "beeps", remove dough to floured surface.  Knead a few times. 3.  Shape into loaf one long loaf.  Place on greased cookie sheet.  Slash top about 1/4 inch deep.      Cover with damp dish towel.  Let rise until doubled in size.   Remove towel and brush top with      beaten egg.  4.  Bake at 400 degrees for about 30 minutes.  If "poor boy" rolls are desired, divide     dough into 6-8 sections depending on the size you want.  Place a few inches apart on greased cookie      sheet and slash tops as above.  Cover with damp dish towel.  Let rise until doubled in size.  Remove       towel and brush tops with beaten egg and bake as above about 20 minutes. BUTTERMILK BISCUITS 3 C. flour + few Tbs. for rolling out 1/4 C. nonfat dry milk 2 Tbs. baking powder 2 Tbs. sugar 1 tsp. salt 1 tsp. cream of tarter 1/2 C. Crisco (no substitute) 1 stick margarine 1 - 1 1/4  C. buttermilk 1.  Preheat oven to 400 degrees. 2.  Combine all dry ingredients in a mixing bowl. 3.  Add Crisco and margarine.  Cut into flour mixture with pastry blender or knives until mixture looks      like coarse crumbs. 4.  Add buttermilk. Mix well until dry ingredients have been incorporated.  Knead lightly.  Roll out      dough onto floured surface approximately 3/4 inch thick.  Cut into desired size biscuits.  Spray       baking pan with non-stick coating.  Place biscuits side by side in a baking pan.  Prick each biscuit      3 times with the tines of a fork. 5.  Bake 13-15 minutes or until golden brown.  Makes about 2 dozen biscuits, depending on the size of      your biscuit cutter. CORNBREAD THE KIDS WILL EAT 2 sticks margarine (melted) 1/2 C. cornmeal 1/2 C. sugar 1/2 tsp. baking powder 2 1/2 C. Basic Baking Mix (recipe above) 3 eggs 1/3 C. nonfat dry milk 1 C. water 1.  Combine dry ingredients. 2.  Add wet ingredients and mix until smooth.  3.  Pour into greased 9 X 13 inch baking pan. 4.  Bake at 350 degrees 25-30 minutes. DARK HONEY WHEAT BREAD 1 C. warm water 2 Tbs. butter, melted 1/2 C. honey 2 C. flour 1 2/3 C. wheat flour 1 Tbs. cocoa 1 Tbs. sugar 2 tsp. instant coffee 1 tsp. salt 1 Tbs. yeast 1 Tbs. caramel coloring (you can get it here) cornmeal for dusting If you don't have caramel coloring on hand, you can make it without, and it's very good, it just won't be that dark rich color. 1.  Into warm water, place food coloring.  Add instant coffee.  Place remaining ingredients (except cornmeal) into      bread machine. 2.  Turn control to "dough" setting.  Push start button.  Check every few minutes initially to make sure of correct      moisture content.  Dough should be tacky but should come away from the side of the bowl. 3.  When machine has beeped, remove dough and shape into desired shapes.  Roll rolls in cornmeal over all      surfaces.  4.  Spray baking sheet with non-stick spray.  Place rolls onto baking sheet. 5.  Cover and let rise 45-60 minutes. 6.  Bake at 350 degrees for about 20 minutes.  Serve with whipped butter. GRANDMA'S ROLLS 1 C. Potato Water 1/4 C. sugar 2 Tbs. oil or melted margarine or shortening 1/4 tsp. salt 1 Tbs. dry yeast 3 C. flour 1.  Put all ingredients into bread machine.  2.  Turn cycle to "dough" setting. 3.  When machine beeps, remove to floured surface and knead a few times adding flour as needed.      Dough should not stick to your fingers. 4.  Shape into desired shapes and place in baking pan 9 X 13 or comparable size. 5.  Bake at 400 degrees for 15-20 minutes or until golden brown. SWEDISH BULLARS 1 C. milk 1 Tbs. dry yeast 1/2 C. sugar 1/4 C. margarine 3 C. flour 1 egg 1 egg (beaten for glaze) 1/2 tsp. salt 3/4 tsp. cardamom 1.  Add yeast to scalded and cooled milk. 2.  Add 1/4 C. sugar and 1/2 C. flour.  Stir and let rest 30 minutes. 3.  Add the 1 egg, remainder of the sugar, cardamom, salt, and melted butter or margarine. 4.  Add flour 1/2 C. at a time, until dough is easy to handle.  Knead until smooth and elastic. 5.  Let rise until doubled in bulk.  Punch down dough. 6.  Take golf ball size pieces of dough and roll out in hands to a 7 inch piece of dough.  7.  Form knotted rolls.  Let rise until doubled in bulk. 8.  Brush tops of rolls with beaten egg and sprinkle with sugar. 9.  Bake in greased baking pans at 350 degrees for 20-25 minutes.  Serve warm.