Parmesan Garlic Quick Bread

Makes 8 servings ( Ideal slow-cooker size 2 or 3 quart)
1-1/2 cups reduced-fat buttermilk baking mix (I used the regular type)
2 eggs whites (I used whole eggs)
1/2 cup skim milk
1 Tbsp. minced onions
1 Tbsp. sugar
1-1/2 tsp. garlic powder
1/4 cup Parmesan cheese
1. Combine baking mix, eggs, milk, onions, sugar, and garlic powder in a mixing bowl.
2. Spray slow cooker with cooking spray. Spoon dough into cooker.
3. Sprinkle dough with Parmesan cheese.
4. Cook on high 1 hour***** my bread took longer (wasn't done in the middle) check often as my slow cooker is older than yours...was very good..will definitely make often. :)

Italian Cheese Bread

2& 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon quick-rise yeast
1 cup warm water (120-130)
1 tablespoon vegetable oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil: add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12-in. pizza pan and pat into a 12-in circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 for 15 minutes or until golden brown. Serve warm. Yield: 1 loaf

Olive and tomato, tear and share bread

4 & 1/2 cups white flour
1 teaspoon salt
1 teaspoon sugar
1 & 1/4 teaspoons fast-action dried yeast
2 tablespoons olive oil
1 cup water *might need more
1/2 cup pitted or stuffed green olives, roughly chopped
3 tablespoons sun-dried tomatoes (not in oil), roughly chopped
coarse sea salt and paprika, to garnish
1--put the flour, salt, sugar and yeast into a large bowl, add the olive oil then gradually mix in enough warm water to make a soft dough.
2--Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.
3--Tip the dough out on to a lightly floured surface and knead well. Gradually work in the chopped olives and tomatoes. Pat into a rough circle about 8 inches in diameter. Transfer to a greased baking sheet and mark the dough into 8 wedges, but do not cut right through to the base.
4--Sprinkle with the salt and paprika then cover loosely with oiled cling film and leave in a warm place to rise for 30 minutes or until half as big again.
5--Remove the cling film and bake in a preheated oven, 400 degrees for 30 minutes. check after 15 minutes and cover with foil if over browning.
6--Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.

Cardamom Wreath

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110-115)
1/2 cup butter, softened
3/4 cup sugar
4 eggs
1 can (12 ounces) evaporated milk
1/4 cup sour cream
1 tablespoon grated orange peel
2-1/4 teaspoons ground cardamom
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 tablespoon milk
Toasted sliced almonds
Coarse or granulated sugar
CARDAMON BUTTER
2 cups butter, softened
1/4 cup confectioner's sugar
1-1/2 teaspoons grated orange peel
1 to 1-1/2 teaspoons ground cardamom
1/2 teaspoon ground nutmeg

In a small bowl, dissolve yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well. Beat in 6 cups flour until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down: turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. Shape each portion to a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. In a mixing bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves ( 2 cups butter).

Molasses Oat Bread

4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
3 tablespoons vegetable oil
1/4 cup sugar
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
9 to 10 cups all-purpose flour

In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast: mix well. Add enough flour to form a soft dough Turn onto a floured surface: knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1-1/2 hours.
Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in.x5-in.x3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves - 12 slices each.

(Half) Whole Wheat Bread

originally from Valerie Evans
brought to you by Megan Clayton

2&1/2 cups quite warm water
2 &1/2 - 3 cups whole wheat flour
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp yeast, softened in 1/4 cup water with a little sugar
3-3&1/3 cups white flour

Mix hot water, honey, oil, and salt together. Add whole wheat flour an d softened yeast. Add white flour and knead 3-5 minutes.
Let rise in bowl until double in size (1&1/2-2 hours). Punch down dough, let rest for 10 minutes. Form into loaves in pan (makes 2 loaves). Let rise about 1 hour. Bake at 400 for first 5 minutes, then turn down oven to 375 for 25 more minutes.

This is a pretty forgiving recipe. I've substituted several things in and out with good results. I like some molasses, or agave nectar for all or part of the honey. I also like adding wheat germ for up to about a cup of the whole wheat flour. Sometimes I add about 1/4 cup of ground chickpea flour for nutrition as well (replacing an equal part of flour).