Just about to come out of my Zo in six minutes is Italian herb bread -

1.5 cups water
2 Tbsp sugar
2 Tbsp olive oil
1.5 tsp salt
1 tsp dried rosemary (calls for basil)
2 tsp active dry yeast or1 Tbsp rapid rise yeast

I make it on the regular cycle, light crust. Half the time I use the dough cycle and make rolls, other times I just go the whole cycle and have it baked in the unit.

Enjoy!

4.25 cups flour

Congratulations Donn!
I had 3 different models of Black and Decker bread makers. They all had problems, of one kind or another. All under warranty, each time, so I kept replacing them. My all-in-one had two kneading paddles and one broke off. I finally found a model that I'm happy with, but it was to the point where I was thinking I had to spend the money on a Zo.

Anyway, if you don't already make it, you have to have the Honey Whole-Wheat bread in your collection. It's fantastic.
It does call for 1 or 2 eggs, though, depending if you want to do the whole recipe, or cut it in half.

HONEY WHOLE WHEAT BREAD (makes 2 loaves)

3 cups all purpose flour
3 cups whole wheat flour
2 pkg. active dry yeast
2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. oil
1 egg

In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)

Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.

Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.

Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.

Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

I don't have a recipe for you at the moment, but wanted to let you know that I use unsweetened applesauce as a sub for fats in my recipes. Did that for many years when DH was having such horrible heart problems. Haven't done it since he received his heart transplant and after 5 years, his cath in September showed completely clear arteries. Really haven't made much bread since the transplant as we are not using bread, but need to get back into it and make it healthy. By the way, we love the Honey Whole Wheat bread.

Merry Christmas, Donna, I just love my Zo, love, love, LOVE it. It's the only bread machine I've ever owned, but it's a workhorse and I use it several times a week.

I make whatever bread recipe suits me, I don't stick to those that are made for bread machines. Liquids in first, then dry, and I don't bake in the machine, I let it go through the dough cycle, form the loaves or rolls or burger buns or cinnamon rolls or whatever, let them rise again and bake them in the oven. I like the crust that way.

I've made everything from that Honey Wheat above, one of my favorite recipes (oh, and I've forgotten the egg a couple of times and it still comes out fine, a little less moist, maybe) to Julia Child's french bread, Ann T's Italian, cheddar beer, you name it and it's come out just fine. I do check the dough for hydration after it gets well into the "knead" cycle, so I can add more liquid if necessary.

You're gonna love that machine, I know it. Oh, and it's great for Sol's Honey Rolls, although the recipe doesn't call for kneading. Making it in the machine gives me the lightest, softest, puffiest rolls and the kids love them but they take two eggs and a stick of butter!

This is a nice honey oatmeal loaf, I cut the recipe in half and make one large or two small loaves or a dozen nice sized dinner rolls:

Honey Oatmeal Bread

Yield: 3 loaves

2 tablespoons or 2 (1/4-ounce) packages active dry yeast
1/2 cup hot water (105 degrees to 110 degrees)
1-1/2 cups quick oats
3 cups water
1/3 cup butter, melted
1-3/4 tablespoons salt
3/4 cup honey
7-1/2 cups flour
1 egg white, beaten (optional)

Preheat oven to 325 degrees. In a bowl, mix together yeast and water; let stand 5 minutes. In a large mixing bowl, combine oats, water, butter, salt, and honey. Add the yeast mixture and mix well. Add flour until dough comes away from the sides of the bowl. Cover with towel and set to rise until double in size.

Turn dough out onto a lightly floured surface and knead. Divide dough into three parts. Shape into three loaves and put into greased 9x5x3-inch loaf pans. Let dough rise again until pans are two-thirds full. If desired, coat top of loaves with egg white and sprinkle with oats before baking. Bake 35 minutes.

Merry Christmas!

Annie

You can always just use the egg whites in a recipe! That way you get all the moisture but none of the fat! Congrats on your new bread machine. It sounds wonderful!
Joann

Jessyf, that was a wonderful bread! That was the first loaf I made in my new machine - - yum!

Why did my kneader bars get stuck inside the bread, though???? Is there any way to prevent that from happening?

Donna

The kneaders get stuck inside the bread more often than not.
They either get baked in, or you have to dig them out of the raw dough if you're just doing the dough cycle.

When I bake my bread in the machine when I slice it, I'm careful slicing where the kneading paddle is, then I just pry it out carefully. It lessens the size of the hole somewhat, rather than digging it out of the loaf before it's sliced.

I always make these "Clone of a Cinnabon" rolls in my Panasonic bread machine. I made 3 batches, one right after the other, on Friday. (Well, I used the dough cycle and then shaped them.) I'm going to just copy and paste the link.

The only changes I make are that I make the filling by running chilled butter, brown sugar and cinnamon (I use a tablespoon instead of 2-1/2 teaspoons) through the food processor, then sprinkling it on the dough & pressing it in a little bit. I also make 2/3 of the icing recipe.

I made 2 pans of 12 rolls as gifts and they were gigantic rolls. For us at home, I made one pan of 12 rolls and one pan of 6 caramel pecan sticky rolls - and the recipe still made 18 good-sized rolls.

Here is a link that might be useful: Clone of a Cinnabon

Donna, I HIGHLY recommend the book, "The Bread Lovers Bread Machine Cookbook" by Beth Hensberger (or some such spelling). I got it recently and it has changed my life. There are so many recipes in there I can ALWAYS find one that suits my needs. I really like YOGURT bread. I'm not home how so I can't copy a recipe for you, but I know Annie has a cherry yogurt bread I really like. Anyway, that book has 300+ bread recipes, every type imaginable!