Hot Cross Buns and Greek Easter Bread come to mind, and Greek Easter Bread is a basic enriched Danish dough with anise flavoring or aniseed, and formed in a braid in a circle. #1. Find out how much the flour capacity is for your bread machine before using a non-bread machine recipe. For instance, my Zojirushi bread machines (V-20 and X-20) have a 5-cup capacity if I'm going to bake in it. The old Zojirushi S-15 had a 4-cup capacity. If I'm only use it to mix/knead the dough, I can use a larger amount of flour for a recipe - BUT - I take the dough out of the bread machine as soon as kneading is complete and proof it in a dough-rising bucket - NOT the bread machine. 2. As chas045 pointed out, check your dough. Check the condition of the dough during the first 5 minutes of kneading and adjust it for hydration at that time by adding more flour or adding more liquid - whatever is necessary - if the dough doesn't form a soft tacky ball. The amount of flour necessary for any bread recipe is just a good (or bad) guess. If the recipe called for high-gluten bread flour, and you used all-purpose flour, it would take more all-purpose flour (or less liquid) because of the lower gluten (protein) content in all-purpose flour. Gluten soaks hydration like a sponge, so you have to adjust to those differences if you switch from one flour type to another. 3. Do a search on-line for a bread machine recipe for "Easter bread" and try to locate one that is similar to what you are wanting to make and one that will work in your bread machine. Have a blessed Easter! -Grainlady

Here is the recipe I normally use: Eggplant Parmigiana 2 medium eggplants (select ones that are long and somewhat narrow) Kosher salt Flour, for coating 2 eggs 2 tbsp water 1-1/2 cups Panko or dry breadcrumbs 1/4 tsp cayenne Avocado or grape seed oil, for deep frying 1 pound Mozzarella 1/4 pound sharp Provolone 1/4 pound Parmesan cheese Sauce: 1-1/2 cups (12 oz.) Marinara (tomato) sauce 1/4 cup fresh basil, chopped 1 tbsp olive oil 3-4 cloves garlic, minced (optional) Directions: Slice the eggplant into 1/2â thick rounds and place in a large bowl with a large amount of salt, enough to coat all cut sides. You can toss the slices in the bowl if it has a cover to get the salt more evenly distributed. Then place the slices in a colander or other large pan (such as a steaming basket) with the slices vertical, and allow it to drain for one hour. Remove the slices from the colander and wipe off the excess salt with a brush or towel, and dry the pieces with a clean towel if they are very damp. Note: Do not leave overnight! While the eggplant is draining, add the basil, olive oil, and garlic to the tomato sauce for extra flavor. It is not necessary to cook the sauce at this point. Prepare the mozzarella by cutting it into fairly thin slices, and grate the Provolone and Parmesan. Heat the oil in a deep frying pan to 375ð and have a platter ready with paper towels for draining. Place about a cup of flour in a bowl for dipping, and mix the breadcrumbs with the cayenne in another bowl. Blend the eggs with the 2 tbsp water in a third bowl, and place the bowls in a row for coating. Prepare each slice by first lightly coating it with flour (shake off excess flour), dipping in egg, and finally in the breadcrumb mixture. Deep-fry each slice in the oil until lightly golden on both sides (approx. 3 minutes per side) and then drain on paper towels. When all the slices have been fried, get an 8âÂÂx13â (or equivalent) glass or ceramic baking dish and brush olive oil on the bottom and sides to prevent sticking. Spread a very thin layer of marinara sauce in the bottom of the baking dish, and then place a layer of eggplant over that. Put a small amount of tomato sauce over each slice and then a slice of mozzarella over each piece, and sprinkle a bit of Provolone and Parmesan over that layer. Repeat this process until the baking dish is full, but do not overfill. The final layer will be tomato sauce with no cheese. I prefer to have all the cheese between the layers of eggplant, but you can put some on top as well. Cover the pan with a lid or aluminum foil and bake at 375ð for 20-25 minutes. Allow to cool for 10 minutes before serving. Pinot Noir or Chiati is good with this dish. I serve it with a side dish of pasta plus bread. I have another version that I make using okra instead of eggplant, but you can definitely use zucchini instead of eggplant, but eggplant is my...

I know this is a little late to respond, but I make Rotis all the time. I try to limit the amount of wheat I eat, and using flat breads makes that simpler. I always use whole wheat flour, I find King Arthur the best, because it is finely milled and it makes for a smoother dough. Rule of thumb 1/2 as much liquid as flour. So if I am using 1 cup of flour, I use 1/2 cup water (I often use a tablespoon of whey or even yogurt or kefir - adds a little more flavor to the roti) and salt usually between 1/2 & 1 tsp. The dough is always going to be a little different. If the dough is sticky, I add a little more flour, just enough to make sure it is not sticky. I roll it in a ball and coat it in olive oil then let it rest for at least 15 minutes but usually overnight. (Soaking the dough helps remove the phytic acid, making the nutrients more available. This also makes for a more flavorful roti, as it will sour a little.) I knead the dough briefly to mix in the oil, then roll into little balls, which I flatten and roll in flour until I roll them into disks about 6". The trick with rotis is to make sure your pan is in the right heat zone. Too cool, and the roti will just sit on the pan without puffing, too hot and the roti will burn. I normally use a medium hot...it will be different on every stove. Often my first roti wont puff. If it doesn't puff a little, it will be too dense and a little unpleasant to eat. I just remove it and raise the temp before adding the next roti. Once I have the right temp and the rotis puff before burning, I add the original roti back on. Usually within a few seconds it will puff. I use a spatula to press down on the areas that don't puff, to encourage them to puff. ( I only press down on the cooked side, so not until I have flipped the roti at least 1 time.) I think I generally get about a dozen rotis per cup of flour. I don't usually try seasoning them with anything until they are cooked, because I use them for everything. I have slathered with peanut butter, and sprinkled choco chips and covered with a second roti, back on the grill. I make grilled sandwiches with them, eat scrambled eggs in them, use them for tacos/burritos, heat them, and coat them with cinnamon and sugar, they make great quesadillas, and I even throw them back on the griddle on low heat/or in the oven until they get crispy, and use them for crackers.

I'm a big user of a bread machine for bread, however, I always just use the dough cycle, and then pop the dough out and knead it at least once real good on my own before the last rise. I don't think that the bread machine can do quite the best job of developing the gluten structure that hand kneading can, if you do it right. That's what gives bread flavor and texture, the interplay between the yeast and the ingredients. Also, a longer rise develops flavor too. I'm always in search of better flavor and texture in my breads, so that's why I am saying these things, I've researched it and tried it out IRL. I also agree that flour quality makes a huge difference. I mail order special flours from Bob's Red Mill and King Arthur and store them in the freezer. I also use recipes specifically designed for the bread machine. I have "The Bread Lover's Bread Machine Cookbook" by Rachel Hensperger, which is also a fun book. Lots of details about using it there, although she bakes in the machine. I also don't care for the hole left by the paddle and the shape of the machine baked bread, which is another reason I convert all the recipes to baking in the oven.