I'd say with the chicken broth, the garlic and onion, not in a million years. A tablespoon of lemon juice couldn't begin to reduce the pH to a level suitable for BWB. Besides, assuming the chicken broth is canned, you're canning canned tomatoes and canned broth amended with a few other ingredients, all available year-round except for the fresh basil. And that can be frozen in the summer. In other words, you'd essentially be re-canning, a total waste of your jars, lids and utilities. Carol

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's the recipe and pic for the above bunny bread Here is a link that might be useful: bunny bread

Sis, Dad and I just started discussing yesterday... My sister will be hosting, with an assist from DH and I (time to get my little red wagon so we can easily bring our goodies around the corner to Sis' house). -Hor d'oevures... Not sure what we'll be serving for hors d'oeuvres, but already on the menu is: Pizza rustica (I make anywhere from 10-12 depending upon who I feel like giving one to (you have to rate high on my list) -I am thinking of modifying an asparagus dish I saw that calls for wrapping stuff around blanched asparagus (flattened bread, prosciutto, etc) but have to give it more thought as I don't want to compromise the beautiful asparagus I am seeing) We typically have a platter of antipasto, which is really a must have, so perhaps it'll be just that and the pizza rusticas. -First course we were thinking of doing perhaps some fresh ravioli. I saw Giada do a chicken cheese ravioli with a lemon zest sauce, so perhaps we'll play with that, eliminating the chicken. I just got the pasta-roller attachment for my Kitchenaide, which will make prepping the ravioli a breeze. -Second course, perhaps a salad in Parmesan cups. We did this two years ago and it was fantastic. -For dinner, so far we know we are going to make a nice stuffed pork loin. Our local Italian store does a nice job of it, it comes out so moist. Perhaps some simple roasted chicken as a second choice for the kids and whomever doesn't want the pork. I'll make a nice merlot or cabernet-based gravy or perhaps defrost some pork gravy I've been saving and kick it up a bit with some wine and herbs. -Veggies: We agreed on a few veggies, one baked, one roasted, and perhaps a steamed veggie. Will be finalizing that within the next week. -Starch...I'm thinking something potato. Perhaps Ann's Perfect Roasted potatoes will be the way to go. I love, love, love them. (Did I say I love them). -Dessert is left to the experts. One of our guests is master of all things baked and we leave that to her. Dad will want to bring something, so perhaps he'll make a grain pie. That's it so far...not much detail, but it is an iterative process and should be finalized by the end of the week. Sue