Make bagels at home! Discover how to get that distinctive chewy texture by boiling before baking.

Ingredients

• 1 cup water
• 2 teaspoons cooking oil
• 3 cups bread flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 teaspoon active dry yeast or bread machine yeast
• 1 slightly beaten egg white
• 1 tablespoon water
• Poppy seeds or sesame seeds (optional)

• Add first 6 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.
• Divide dough into 9 portions. Working quickly, shape each into a smooth ball. Punch a hole in center; pull gently to make a 2-inch hole. Place on a greased large baking sheet. Cover; let rise for 20 minutes (start timing after first bagel is shaped). Broil, 5 inches from heat, 3 to 4 minutes, turning once (tops should not brown)
• Meanwhile, in large pot bring 6 cups water and 1 tablespoon sugar to boiling. Reduce heat. Add bagels, 4 or 5 at a time, and simmer for 7 minutes, turning once. Drain on paper towels. (If some bagels fall slightly, they may rise when baked.) Place on a well-greased large baking sheet. Mix the egg white and the 1 tablespoon water; brush over bagels. If desired, sprinkle with poppy or sesame seeds. Bake in a 375 degree F oven for 25 to 30 minutes or until tops are golden. Remove from baking sheets; cool on racks. Makes 9 bagels.

• Calories 183, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 186 mg, Carbohydrate 35 g, Fiber 1 g, Protein 6 g.
• Percent Daily Values are based on a 2,000 calorie diet

Key Greek flavors--piquant kalamata olives, tangy feta cheese, and a touch of rosemary--reinvent a moist, high-rising country bread.

Ingredients

• 1 cup milk
• 1/2 cup crumbled feta cheese
• 1/3 cup chopped pitted kalamata olives
• 2 tablespoons water
• 2 teaspoons shortening or cooking oil
• 3 cups bread flour
• 1 tablespoon sugar
• 1 teaspoon dried rosemary, crushed, or 1 tablespoon snipped fresh rosemary
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast or bread machine yeast

• Add the ingredients to the bread machine according to the manufacturer's directions. Select the basic white bread cycle. Makes 18 servings.

• The bread machine pan must have a capacity of 10 cups or more.

• Calories 110, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 118 mg, Carbohydrate 18 g, Fiber 1 g, Protein 4 g.
• Percent Daily Values are based on a 2,000 calorie diet

Made in a bread machine, this fruit-studded sweet bread remains Italian, even with American ease in baking. It's easy to make and fun to serve.

Ingredients

• 3/4 cup milk
• 1 egg
• 3 tablespoons butter
• 3 cups bread flour
• 2 tablespoons honey
• 1-1/2 teaspoons anise seed, crushed
• 3/4 teaspoon salt
• 1 teaspoon active dry yeast
• 1/3 cup golden raisins
• 1/3 cup dried currants
• 1/3 cup chopped candied citron
• 1 recipe Powdered Sugar Icing (see Recipe Center)

• Add ingredients (except icing) to bread machine according to manufacturer's directions.
• Bake according to manufacturer's directions, using a light setting, if available. Cool on wire rack; drizzle with Powdered Sugar Icing. Makes 1-1/2 pound loaf (24 servings).

• Calories 130, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 16 mg, Sodium 84 mg, Carbohydrate 26 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 6%.
• Percent Daily Values are based on a 2,000 calorie diet

Pesto and Parmesan pair flavorfully in this sourdough bread.

Ingredients

• 1 cup Sourdough Starter for Bread Machine Bread
• 1/4 cup water
• 3 tablespoons purchased pesto
• 3 cups bread flour
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 1 teaspoon active dry yeast or bread machine yeast

• Add the ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Makes one 1-1/2-pound loaf (16 servings).

• The bread machine pan must have a capacity of 10 cups or more.

• Calories 144, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 152 mg, Carbohydrate 24 g, Fiber 1 g, Protein 5 g.
• Percent Daily Values are based on a 2,000 calorie diet

Smoked cheddar cheese imparts the best flavor in this rich, moist bread. Also, use light-colored rather than dark beer.

Ingredients

• 1 cup mild-flavored beer
• 1-2/3 cups shredded smoked cheddar cheese
• 1 egg
• 4 cups bread flour
• 4 teaspoons sugar
• 1 teaspoon salt
• 1-1/2 teaspoons active dry yeast or bread machine yeast

• Add the ingredients to a 2-pound bread machine according to the manufacturer's directions, adding the cheese with the beer. Select the basic white bread cycle. Makes 22 slices.

• The bread machine pan must have a capacity of 12 cups or more.

• Calories 141, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 23 mg, Sodium 160 mg, Carbohydrate 20 g, Fiber 1 g, Protein 6 g.
• Percent Daily Values are based on a 2,000 calorie diet

Thin slices of this cheddar-and-chicken-stuffed bread make a savory holiday appetizer.

Ingredients

• 3/4 cup water
• 2-1/2 cups bread flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 1 cup finley chopped, cooked chicken
• 3/4 cup shredded cheddar, Swiss, or provolone cheese (3 ounces)
• 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
• 1/2 cup finely chopped red sweet pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/8 teaspoon salt
• 1 beaten egg white
• 1 tablespoon water
• 2 teaspoons sesame seed
• 1 tablespoon cooking oil

• Add the 3/4 cup water, the oil, flour, sugar, the 1/2 teaspoon salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.
• Meanwhile, for filling, stir together chicken; cheddar, Swiss, or provolone cheese; spinach; red sweet pepper; Parmesan cheese; onion; and the 1/8 teaspoon salt in a large mixing bowl.
• When cycle is complete, remove dough from machine. Divide in half. Cover and let rest 10 minutes. Roll half of dough into a 12x6-inch rectangle on a lightly floured surface. Spoon half of the filling lengthwise down the center of the rectangle. Fold long sides of dough over filling, overlapping slightly. Moisten and pinch to seal edges and ends. Repeat with remaining dough and filling.
• Carefully lift and place loaves, seam side down, on a greased baking sheet. Combine egg white and the 1 tablespoon water; brush over loaves. Sprinkle with sesame seed. Do not let bread rise.
• Bake in a 375 degree F. oven for 30 to 35 minutes or until bread sounds hollow when tapped. If necessary, cover with foil during the last 10 minutes of baking to prevent overbrowning. Remove from baking sheet; cool slightly. Cut into slices and serve warm. Makes 32 servings.

• Cool loaves completely, wrap, and store in refrigerator up to 48 hours. To reheat loaves, unwrap and place on baking sheet; cover loosely with foil. Bake in a 350 degree F oven for 20 to 25 minutes or until heated through.

• Calories 71, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 82 mg, Carbohydrate 9 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 5%, Calcium 3%, Iron 3%.
• Percent Daily Values are based on a 2,000 calorie diet

Try this sweet and creamy spread on freshly baked cornbread, biscuits, or bran muffins.

Ingredients

• 1/2 cup softened butter or margarine
• 1/4 teaspoon finely shredded lemon peel
• 1/4 cup honey

• In a small bowl, combine butter or margarine and lemon peel. Gradually add honey, beating with an electric mixer on high speed until fluffy. Store, covered, in the refrigerator. Let butter spread stand at room temperature about 1 hour before serving.

Offer these cardamom-flavored rosettes as dessert or a breakfast treat for special occasions.

Ingredients

• 3/4 cup water
• 2 egg yolks
• 3 tablesoons margarine or butter, cut up
• 3 cups bread flour
• 1/4 cup sugar
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 1-1/2 teaspoons active dry yeast or bread machine yeast
• 1 egg yolk
• 1 tablespoon water
• 1/3 cup purchased or homemade lemon curd

• Add the first 8 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
• Divide the dough into 24 portions. On a lightly floured surface, roll each portion into a 12-inch-long rope. Tie each rope into a loose knot. Tuck the top end under the roll; bring the bottom end up and tuck into center of roll. Place 3 inches apart on greased baking sheets. Cover and let rise in a warm place about 30 minutes or until nearly double. Combine 1 egg yolk and 1 tablespoon water; brush over rolls.
• Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove from baking sheets; cool on wire racks. Spoon about 1/2 teaspoon lemon curd into the center of each roll. Makes 24 servings.

• Calories 97, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 109 mg, Carbohydrate 16 g, Fiber 0 g, Protein 3 g.
• Percent Daily Values are based on a 2,000 calorie diet

Mix up this simple whole wheat dough and let your bread maker do the rest.

Ingredients

• 3/4 cup water
• 1/2 cup milk
• 1 egg
• 1/2 cup creamy peanut butter
• 3 tablespoons honey
• 1 tablespoon butter or margarine
• 3 cups whole wheat flour
• 2 tablespoons gluten flour*
• 1-1/2 teaspoons salt
• 2-1/4 teaspoons active dry yeast or bread machine yeast
• 1 cup dried cranberries

• Add the ingredients to a 1-1/2- or 2-pound loaf bread machine according to the manufacturer's directions. (The bread machine pan must have a capacity of 10 cups or more.) Select the basic white bread cycle and, if available, the light setting. Makes 1 loaf (16 slices).

• Look for gluten flour in a health food store.

• In a large mixing bowl combine 1-1/4 cups of all-purpose flour and the yeast; set aside (omit the gluten flour in conventional method). In a small saucepan heat and stir the water, milk, only 1/3 cup peanut butter, the honey, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add warm mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon stir in 1-1/2 cups whole wheat flour, the cranberries, and enough additional all-purpose flour to make dough easy to handle (about 1/2 cup). Turn the dough out onto a lightly floured surface. Knead in 1/3 to 2/3 cup additional all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1 to 1-1/4 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease an 9x5x3-inch loaf pan. Shape dough into a loaf. Place in the prepared pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Immediately remove bread from pan. Cool on a wire rack.

• Calories 179, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 16 mg, Sodium 274 mg, Carbohydrate 28 g, Total Sugar 7 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 7%.
• Percent Daily Values are based on a 2,000 calorie diet

While the bread machine mixes, kneads, and lets the dough rise, you can stir up the cranberry filling--and put out holiday decorations.

Ingredients

• 1/2 cup milk
• 1/4 cup water
• 1 egg
• 2 tablespoons margarine or butter, cut up
• 3 cups bread flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1-1/4 teaspoons active dry yeast or bread machine yeast
• 1/2 cup finely chopped fresh cranberries
• 1/4 cup packed brown sugar
• 2 tablespoons finely chopped pecans
• 1-1/2 teaspoons finely shredded orange peel
• 1/2 teaspoon ground allspice
• 2 teaspoons margarine or butter, melted
• 1/2 cup sifted powdered sugar
• Orange juice

• Add first 8 ingredients to the bread machine pan according to manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
• Meanwhile, in a small mixing bowl stir together cranberries, brown sugar, pecans, orange peel, and allspice.
• On a lightly floured surface, roll dough into a 14x10-inch rectangle. Brush with melted margarine or butter and sprinkle with cranberry mixture. Starting from a long side, roll up into a spiral; seal edge. Place on a greased baking sheet. Cut roll in half lengthwise; turn cut sides up. Loosely weave halves together, keeping cut sides up. Press ends together. Cover and let rise in a warm place about 30 minutes or until nearly double.
• Bake in a 375 degree F oven for 25 minutes. If necessary, loosely cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheet; cool on a wire rack.
• In a small mixing bowl stir together powdered sugar and enough orange juice (1 to 3 teaspoons) to make a glaze of drizzling consistency. Drizzle over bread. Makes 18 servings.

• Bake and cool bread. Do not drizzle with glaze. Wrap in foil and place in a large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or for 2 hours at room temperature. Place foil-wrapped frozen bread in a 300 degree F oven for 25 minutes or just until warm. Serve as above.

• Calories 138, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 12 mg, Sodium 117 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g.
• Percent Daily Values are based on a 2,000 calorie diet