Skip the big conventional oven and use your Black & Decker countertop oven to make this easy to prepare Sunday morning breakfast bread. A package of corn muffin mix is a time-saver in this recipe that takes just 20 minutes to bake. Serve with fresh coffee for an enjoyable quick Sunday breakfast.

• 1 pkg (8.5 oz.) corn muffin mix
• 1 egg
• ½ cup half and half
• ½ cup sour cream
• ½ cup chopped toasted almonds
• ½ cup dried cranberries
• ½ cup raisins

1. Preheat Black & Decker countertop oven to 400º F.
2. In large bowl, combine all ingredients. Blend (batter will be slightly lumpy) and let rest 3 to 4 minutes.
3. Stir batter and spoon into greased 8-inch square baking pan.
4. Bake for 20 minutes or until golden. Serve warm or at room temperature.

Makes 9 servings.

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¾ cup milk (80 to 90º F.)
¼ cup water (80 to 90º F.)
1 large egg, at room temperature
1 tsp vanilla extract
¼ cup sugar
3 tbsp unsalted butter or margarine, cut into small pieces
1 tbsp grated lemon peel
1 tbsp grated orange peel
½ tsp salt
3 ½ cups bread flour
2 tsp. active dry or bread machine yeast
5 colored hard cooked eggs
Confectioners’ sugar frosting

1. Measure milk, water, egg, vanilla, sugar, butter, lemon and orange peel, salt, flour and yeast into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Dough setting.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit; turn dough out on lightly floured surface and shape into a ball.

7. Invert large mixing bowl over dough and let rest for 10 minutes

8. Divide dough in half. On lightly floured surface, roll each half of the dough into an 18-inch rope. Place ropes together on lightly greased baking sheet. Twist ropes loosely; shape into a circle and pinch ends to seal. Place a colored egg nestled securely into the twists. Cover and let rise until doubled in size, about 45 minutes. Bake in preheated oven at 375º F for about 25 minutes or until golden and fully baked. (Bread will sound hollow when tapped.)

9. Cool on wire rack.

10. When cooled, drizzle with confectioners’ sugar frosting. Decorate with sugar nonpareils, if desired.

Makes one large coffee bread.

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1 cup water (100 to 110º F.)
2 large eggs, at room temperature
2/3 cup sugar
1 ¼ cups unsalted butter or margarine, cut into small pieces
½ cup non fat dry milk powder
1 ¼ tsp. salt
5 cups bread flour
4 tsp. active dry or bread machine yeast
1 ½ cups dark brown sugar
¾ cup granulated sugar
2 tsp. ground cinnamon
1 ½ cups coarsely chopped pecans
¾ cups raisins
¼ cup melted butter or margarine

1. Measure water, eggs, sugar, ½ cup butter, dry milk powder, salt, flour and yeast into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Dough setting.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Meanwhile, in saucepan, melt remaining 3/4 cup butter. Stir in 1 ½ cups brown sugar and pecans. Pour mixture into 3 lightly greased 8-inch square or round baking pans. Set aside. In another bowl, combine ¾ cup granulated sugar and cinnamon; set aside.

7. Using pot holders, remove bread pan from the unit and place dough on lightly floured surface.

8. Invert large mixing bowl over dough and let rest for 10 minutes

9. Divide dough into 3 equal pieces. On lightly floured surface, roll 1 piece of dough into 10 x 12 inch rectangle. Brush dough with 1/3 of the melted butter and sprinkle with 1/3 of the cinnamon sugar mixture and ¼ cup raisins. Roll up jelly roll style to form a 12 inch roll. Pinch edges to seal. Cut into 12 1-inch pieces. Place cut side facing up into prepared pan. Repeat with remaining dough and fillings.

Cover and let rise until doubled in size, about 1 hour. Bake in preheated oven at 350º F for about 25 minutes or until golden and fully baked. (Rolls will sound hollow when tapped.)

10. Immediately, carefully invert onto serving platter large enough to hold rolls and sugar glaze. Cool about 20 minutes before serving warm.

Makes 3 pans of 12 rolls in each.

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• 1-1/4 cups lukewarm water
• 1/3 cup molasses
• 2 tablespoons cocoa powder
• 1-1/2 tablespoons vegetable oil
• 1 tablespoon caraway seeds
• 1-1/2 teaspoons instant coffee crystals
• 1-1/2 teaspoons salt
• 1-1/2 cups white flour*
• 1 cup + 2 tablespoons whole wheat flour
• 1 cup + 1 tablespoon rye flour
• 3 teaspoons yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting and 1.5 lb. loaf setting.
4. Push Start button. There will be a 25-minute preheat delay before mixing begins.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and carefully
   turn bread out of Baking Pan. (Mixing paddle may
   remain in bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.

Time: 4:10 hours

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• 1-1/4 cups lukewarm water
• 2 tablespoons powdered milk
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 2 tablespoons butter or margarine
• 3/4 cup whole wheat flour
• 1-3/4 cups white flour*
• 3/4 cup rye flour
• 1 tablespoon caraway seeds
• 1-3/4 teaspoons yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Measure ingredients in the order listed into Baking Pan.
3. Select GRAIN setting and 2.0 lb. loaf setting.
4. Push Start button. There will be a 25-minute preheat delay
   before mixing begins.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and carefully
   turn bread out of Baking Pan. (Mixing paddle may
   remain in bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.

Time: 4:10 hours

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• 1-1/4 cups lukewarm water
• 3 tablespoons molasses
• 2 teaspoons sugar
• 2 tablespoons butter
• 1 teaspoon salt
• 3 cups white flour*
• 1/2 cup bran cereal
• 1-1/4 teaspoons yeast
• Add Ingredient: 1/2 cup raisins

1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select BASIC setting and REGULAR or DARK crust.
4. Push Start button. There will be a 15-minute preheat delay
   before mixing begins.
5. At Add Ingredient beep, add raisins.
6. The Complete Signal will sound when bread is done.
7. Using pot holders, remove Baking Pan from the unit and carefully
   turn bread out of Baking Pan. (Mixing paddle may remain
   in bread. Remove paddle when loaf is cool.)
8. Allow to cool before slicing.

Time: 3:50 hours

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• 1-1/3 cups lukewarm water
• 2 tablespoons powdered milk
• 1-1/4 teaspoons salt
• 2 tablespoons molasses
• 2 tablespoons butter or margarine
• 1 cup whole wheat flour
• 2 cups white flour*
• 1/3 cup oatmeal, quick cooking
• 2 teaspoons yeast
• 2 teaspoons yeast

1. Measure first 10 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting.
4. Push Start button. There will be a 25-minute preheat delay
   before mixing begins.
5. At Add Ingredient beep, add nuts.
6. The Complete signal will sound when the dough is done.
7. Using pot holders, remove Baking Pan from the unit and carefully
   turn bread out of Baking Pan. (Mixing paddle may
   remain in bread. Remove paddle when loaf is cool.)
8. Allow to cool before slicing.

Time: 4:10 hours

*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.

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• 1-1/4 cups lukewarm water
• 2 tablespoons powdered milk
• 1-1/4 teaspoons salt
• 2 tablespoons honey
• 2 tablespoons butter or margarine
• 1 cup whole wheat flour
• 1-1/2 cups white flour*
• 3/4 cup cracked wheat (bulgar)
• 1-1/4 teaspoons yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting.
4. Push Start button. There will be a 25-minute preheat
   delay before mixing begins.
5. The Complete signal will sound when the dough is done.
6. Using pot holders, remove Baking Pan from the unit and
   carefully turn bread out of Baking Pan. (Mixing paddle
   may remain in bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.

Time: 4:10 hours

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• 1-1/2 cups lukewarm water
• 2 tablespoons powdered milk
• 1-1/2 teaspoons salt
• 2 tablespoons honey
• 2 tablespoons molasses
• 2 tablespoons butter or margarine
• 3-3/4 cups whole wheat flour
• 1-3/4 teaspoons yeast

1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select GRAIN setting.
4. Push Start button. There will be a 25-minute preheat delay
   before mixing begins.
5. The Complete signal will sound when the dough is done.
6. Using pot holders, remove Baking Pan from the unit and carefully
   turn bread out of Baking Pan. (Mixing paddle may
   remain in bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.

Time: 4:10 hours

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• 1 cup skim milk
• 1 cup lukewarm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups all-purpose white flour
• 1/2 cup water
• 2-1/4 teaspoons yeast

1. Heat the milk (do not boil) and add 1 cup water. Allow liquid mixture to cool to lukewarm. Pour into a large glass or ceramic bowl.
2. Add sugar, salt and flour and beat until well blended.
3. Cover with a clean towel and allow to sit in a draft-free place for 3 to 4 days. (The mixture should become bubbly.)
4. Heat 1/2 cup water to about 100°F (43°C). and dissolve yeast in the water. Pour yeast mixture into starter and mix until well blended.
5. Cover with a clean towel and leave at room temperature for 5 to 7 days. Mixture may separate; stir each day if desired.
6. Store completed starter in refrigerator.
7. To use starter, bring to room temperature and allow it to bubble.
8. To replenish starter (this should be done after each use), add 1-1/2 cups all-purpose flour and 1-1/2 cups lukewarm water
   to the remaining starter. Mix well.
9. Refrigerate starter until ready to use again.

Note: Do not be concerned if your starter does not bubble a great deal. It may still be used in the bread and the
bread will have a mild sour dough flavor.

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