I've made this one and I actually like it, although I detest beer. I use the dough cycle and bake it in the oven, although I don't see why you couldn't just bake it in the machine just as successfully. I did find that my loaves baked in less than an hour, about 45 minutes and that my shredded cheese suited my taste better than the crumbled stuff the recipe calls for, although the recipe says don't grate it. Cheddar Beer Bread (bread machine dough cycle) 1 (12 fluid ounce) can or bottle beer 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces reduced-fat extra-sharp Cheddar cheese 2 tablespoons margarine, melted DIRECTIONS: 1. Grease two (9x5 inch) loaf pans. 2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. 3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. 4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. 5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. 6. Preheat the oven to 350 degrees F (175 degrees C). 7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.

Here's the one for Grilled Flatbread from ATK: Makes Four 9-inch Flatbreads Why this recipe works: The dough for our flatbread recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and oli...(more) Flatbread can serve as a quick appetizer or a light accompaniment to a meal once it's been cooked the coals should still be hot enough to grill meat or fish. For the best flavor and texture, grilled flatbread should be served as soon as possible. Spinkle with coarse salt before serving. Dough 2tablespoons extra-virgin olive oil 1cup water (8 ounces), room temperature 2cups bread flour (11 ounces), plus more for work surface 1tablespoon whole wheat flour (optional) 2teaspoons sugar 1 1/4teaspoons table salt 1teaspoon instant yeast Topping Coarse salt Plain olive oil Optional Topping Choices 2ounces Parmesan cheese , finely grated (about 1 cup) 1/2cup coarsely chopped herbs , such as thyme, parsley, basil, marjoram, and oregano 3tablespoons sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving 1/2cup chopped fresh oregano leaves and 6 ounces crumbled feta 2tablespoons minced anchovy , mixed with 6 tablespoons chopped black or green olives 1/2cup basil pesto or tapenade 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 1/2teaspoon red pepper flakes 1/3cup extra-virgin olive oil 1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours. 2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes. 3. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready. 4. TO GRILL: For Charcoal Grill: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush. For Gas Grill: light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes; scrape cooking grate clean with grill brush. 5. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds. 6. Brush grilled sides of 2 crusts generously with garlic oil; top each evenly with one-quarter of topping, if using. Return flatbreads to grill; cook uncovered until bottoms are well browned and toppings are heated through, 1 to 3 minutes. Transfer flatbreads to cutting board; repeat with remaining 2 crusts. Sprinkle flatbreads with salt to taste; cut into pieces and serve immediately.

I discovered millet when I went on a macrobiotic diet in the 80's. It was a grain eaten on a regular basis as a cereal, in soups, stuffing, breads, polenta and vegetable dishes. It wasn't just "bird seed" anymore. Along with amaranth, it's a grain I can easily grow in my garden. It has the most complete protein and more iron than the other true cereal grains. When millet is cooked with a little liquid it makes a light, dry, fluffy pilaf. Increase the liquid and the millet is no longer granular, but cooks up like mashed potatoes or polenta. Adding millet to cold (versus boiling) liquids, and increasing the liquid measurement, gives a soft and creamy texture. When milled into flour it goes rancid very quickly, so I suggest milling the whole seed in your coffee/spice mill in small batches, as needed, and avoid purchasing millet flour - fresh is best. It takes 3/4-cup millet to make 1-cup of millet flour. It also expands more than other grains. One cup of raw millet turns into four cups of cooked grain. I generally use a method where I toast the millet for about 4 minutes (or until it is aromatic and the first grain pops), remove from the heat and wash the millet in a bowl of cold water. Scrub the grain between my palms for a few seconds, drain in a fine-mesh strainer and rinse under running water for 1 minute, or until the water runs clear. The extra steps of toasting and washing are well worth the taste. -Grainlady

Bake it until it's done. Test with a tooth pick or one of those cake testers. However I have found that some things that call for, say an 8 by 8 pan don't convert well to a half a sheet pan....the edges get too done before the middle tests done. Linda C