ABM French Bread

1 1/2 lb loaf

9 1/2 ounces water (1 cup plus 3 T.)
3 1/2 cups bread flour
1 1/2 tsp sugar
1 1/4 tsp salt
1 T. canola oil
2 tsp. active dry yeast OR 1 1/2 tsp fast rise yeast

Basic or rapid cycle

Pepperoni Pizza Loaf ABM

3/4 cup water
1/2 cup finely chopped pepperoni
1/4 cup chopped green pepper
2 T. olive oil
1 T. tomato paste
3 cups bread flour
1/4 cup grated Parmesan
2 tsp. sugar
1 tsp. fennel seed, crushed
1/s tsp. salt
1 tsp . active dry yeast

Select "Basic White" bread cycle
Store in fridge
Makes up to 16 servings

Pizza dough

Important: Put all wet ingredients in first (including salt), then dry ingredients. Yeast goes in last. Do not stir.

3/4 cup milk
1/4 cup plus 2 T. water
1 1/2 T. olive oil
1 tsp. salt
3 cups All purpose flour
2 tsp. yeast

Put in bread machine and select option 10.

Makes 2 12 inch or 1 15x10 inch

Rachel's Famous Dinner Rolls

1 cup water
2 T. butter or margrine, softened
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 t. salt
3 t. active dry yeast

Measure carefully, placing all ingredients in bread machine in order recommended by manufacturer.
Select Dough/Manual cycle.

When cycle is complete, remove dough from pan with lightly floured hands.
Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet.
Divide dough into 15 equal pieces.
Shape each piece into a ball.
Place 2 inches apart on cookie sheet.
Cover and let rise in warm place 30 to 40 minutes or until double.
Dough is ready if indentation remains when touched.

Heat oven to 375 degrees.
We Bake 'em 11 minutes exactly. (11 to 15 minutes, depending on oven)
Brush tops with melted butter.
Serve warm or cool on wire rack.

Notes: If you like rolls that are golden on top but have soft sides, place the rolls close together on the cookie sheet so they will rise and bake together.