Breadmaking tips:

• All recipes are for a large (1.5 lb) loaf.
• Measure all ingredients exactly — close is not "good enough".
• Water temperature must be between 70 and 80 degrees Farenheit.
• Use flour specifically designed for bread machines; it rises better than all-purpose flour.
• Load ingredients in the pan in the order listed. Keep yeast away from liquids.

Here are a few good recipes:

• Traditional White Bread — Plain but good
• Basic Egg Bread — Makes wonderful toast
• Potato Bread — Good texture, interesting flavor
• Cheddar-Chive Bread — Excellent Cheese flavor
• Honey-Wheat Bread — A hint of Honey in a good Wheat bread
• Old-Fashioned Oatmeal — Good for the heart
• Pumpernickel Bread — Ruth Anne's choice for Cream Cheese & Olive sandwiches!
• Caraway-Rye Bread — Emerson's choice for Corned Beef sandwiches!
• Classic French Bread — Hard crust, somewhat shorter loaf
• Sourdough Bread — Uses yogurt; no starter needed!
• Raisin Bread — A treat anytime!
• Pasties — Not bread, but an old family recipe. Check it out!

Here are some links to bread recipes:

• www.breadrecipe.com
• Daley Bread - Books and Recipes for Bread Machines
• Bread Machine Recipes from Berkley
• Robin Hood Flour Bread Machine Recipes

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