1 tablespoon butter, softened
1 (16-ounce) can blueberries
3 cups bread flour
1/2 cup rolled oats
1/2 teaspoon salt
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast

Methods:

1. Pour undrained blueberries into 2 cup measure. Add water or drain juice so total volume is 1 1/2 cups.
2. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
3. Select Basic bread cycle and start machine.

1 1/4 cups raisins
2 cups shredded parboiled carrots
1 1/2 cups warm water (or water reserved from boiled carrots)
2 tablespoons active dry yeast
1/3 cup granulated sugar
2 teaspoons salt
1/4 cup vegetable oil
5 cups unbleached bread flour
1 1/2 teaspoons ground cinnamon
2 teaspoons orange zest
1/4 teaspoon orange oil (optional)
1/3 cup toasted chopped walnuts (optional)
Melted butter, cream or milk for glazing
Sugar and cinnamon for garnish

Methods:

1. Place raisins in a 2 to 4 cup measure and pour boiling water to cover over the raisins. Allow raisins to plump, then drain liquid thoroughly and dry any excess moisture with paper toweling.
2. Place all ingredients except the carrots, raisins and nuts in bread machine and process on Dough cycle. If needed, add more flour or water to adjust dough consistency as cycle begins. Add carrots and raisins during last 3 or 4 minutes of cycle, or when signaled by the second beeping. Allow for initial rise in the machine, or remove dough after kneading and allow to double in a greased, covered bowl.
3. Generously grease one 10 x 5-inch loaf pan or two 8 x 4-inch pans. Form dough into a loaf and place in large pan, or divide dough evenly between the two smaller pans. Brush tops with melted butter or cream or milk, then sprinkle with sugar and dust lightly with cinnamon.
4. Cover pan(s) lightly and let rise until almost doubled.
5. Preheat oven to 350*F (175*C).
6. Place pan(s) onto a baking sheet and bake until the top(s) begin to brown, about 35 to 40 minutes. Cool 10 minutes on wire rack, then remove from pan. Cool completely on wire rack. Wrap tightly to store.

3/4 cup crushed pineapple
1/3 cup pineapple juice
1/2 cup raw, grated carrots
1 1/2 tablespoons applesauce
3/4 teaspoon vanilla extract
1 1/2 cups white bread flour
3/4 cup whole wheat flour
3/4 cup rolled oats
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1 1/2 teaspoons active dry yeast

Methods:

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Sweet setting and Light Crust; start machine.

3/4 cup ricotta cheese
1/3 cup water
6 tablespoons unsalted butter, softened
3 large eggs
1 3/4 cups plus 2 tablespoons white bread flour
1 1/2 cups whole wheat flour
3 tablespoons granulated sugar
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
2/3 cup dried cherries
2 1/4 teaspoons active dry yeast

Methods:

1. Place ingredients in order given by manufacturer of bread machine. Add cherries at the beep (after the first kneading).
2. Select Sweet setting and Light Crust setting; press start.

1 cup water
2 teaspoons vanilla extract
1 large egg
3 tablespoons butter or margarine, melted
3 tablespoons powdered milk
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon baking powder
3 tablespoons granulated sugar
1 tablespoon active dry yeast
4 cups unbleached all-purpose flour
1 cup cinnamon chips

Methods:

1. Place ingredients,except the chocolate chips and walnuts in order given by manufacturer of bread machine.
2. Select Sweet setting and Light Crust setting press start.Add cinnamon chips after the first kneading – usually signaled with a beeping.

1 1/4 cups orange juice, room temperature
3 cups all-purpose flour
2 1/2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons powdered milk granules
1 1/2 tablespoons butter, room temperature
1 3/4 teaspoons active dry yeast
1/2 to 3/4 cups Ocean Spray Craisins (dried cranberries).
1/2 to 3/4 teaspoon dried orange peel

Methods:

1. Place all ingredients, except the Craisins and orange peel in the bread
machine in the order given.
2. Use the regular bread cycle and medium crust setting. After the first 30
minutes into the cycle, add the Craisins and orange peel.

2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
3/4 cup wheat bran
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons butter or margarine
1 large egg
1 1/4 cups water
1 cup chopped dates
3/4 cup slivered almonds or walnuts

Methods:

1. Place ingredients in bread pan in the order given by manufacturer of bread machine. Add the dates and nuts at beep.
2. Select sweet or basic setting; press start.

Dough:
1/4 cup butter, melted
1/4 cup lukewarm water
1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons + 2 teaspoons)
1 cup milk
1 large egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons active dry yeast
1/2 to 1 cup golden raisins (optional)
1/2 cup toasted walnuts or pecans, finely chopped (optional)

Coating:
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 cup butter, melted

Glaze:
1 cup sifted powdered sugar
2 teaspoons butter or margarine, melted
About 1 1/2 tablespoons milk
1/4 teaspoon vanilla extract

Methods:

1. Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.)
2. Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary.
3. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out.
4. Grease a 12-cup bundt pan and set aside.
5. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well.
6. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size.
7. Preheat oven to 350*F (175*C).
8. Bake for 20 to 25 minutes or until golden brown.
9. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate.
10. For the glaze: Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm.

1 1/4 cups water
1/3 cup honey
2 tablespoons Irish cream liqueur
1 cup quick or old fashioned oats
3 cups white bread flour
1 teaspoon salt
2 1/2 teaspoons active dry yeast

Methods:

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Sweet bread cycle and Light Crust; start machine.

Dough:
1/2 cup warm water
3/4 cup warm milk
1/2 cup butter, melted
1 large egg
1 tablespoon finely grated lemon zest
1 teaspoon lemon extract or 1/4 teaspoon lemon oil
2 teaspoons salt
1 tablespoon granulated sugar
4 1/3 cups bread flour
2 teaspoons active dry yeast
Glaze:
1/4 cup butter, melted
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract or 1/4 teaspoon lemon oil

Methods:

1. Place ingredients in bread machine pan in the order suggested by manufacturer.
2. Select Dough setting and start machine.Keep a close eye on the process helping to incorporate all ingredients if necessary.
3. Once cycle is complete transfer the dough to a lightly floured work surface and divide dough into 20 pieces. Cover the pieces and allow to rest for 10 minutes.
4. Form the dough pieces into balls, and place in two lightly greased 9-inch round baking pans. Cover, and allow the buns to rise for about 1 hour or until nearly doubled in size.
5. Preheat oven to 375*F (190*C).
6. Combine glaze ingredients and brush the buns lightly with half of the glaze mixture.
7. Bake for 30 to 35 minutes, or until golden brown.
8. Remove from oven and brush with remaining glaze transfer to a wire rack to cool completely.