This is the one I like: DILL BREAD (1 loaf or 24-30 rolls) 1 pkg active dry yeast 1/4 cup warm water (110-115°) 2 TBL + 1/2 tsp sugar 1 cup sour cream, room temperature 1 beaten egg + 1 egg yolk 1 TBL butter, softened 1 green onion with top, chopped ine or 1 tsp onion flakes 1 TBL dried dill seed 1 TBL dried dill weed 1 tsp salt 2 3/4 cup bread flour or as needed In a large bowl sprinkle the yeast over the warm water & stir in 1/2 tsp sugar. Let stand until foamy. Stir in the sour cream, egg, butter, green onion, 2 TBL sugar, the dill seed, dill weed, salt & 1 cup flour. Beat with a wooden spoon or mixer until well blended. Stir in as much of the remaining flour as possible with a spoon, then turn the dough out onto a floured surface. Knead in enough flour to make a moderately stiff dough. Continue kneading until the dough is smooth & elastic, about 8 minutes (less if using a dough hook & a Kitchenaid). Place in a greased bowl; turn the dough to coat with oil. Cover with a towel & let rise until doubled, about 1 1/4 to 1 1/2 hours. Punch down dough. For a braid: divide the dough into 3 pieces. Roll each piece into an 18" rope & braid the 3 pieces together. Place on an ungreased baking sheet. Cover & let rise until doubled. For rolls: turn the dough out onto a lightly floured surface & roll to 1 1/2: thickness. Cut with a biscuit cutter. Place on greased baking sheets. Cover & let rise until doubled, 30-60 minutes. Beat the yolk with 2 TBL water. Brush on rolls or loaf. Bake in a preheated 350° oven, 25 minutes for the loaf & 15-20 minutes for rolls.~~Even More Special

I have this one, I love it and it was given to me by Readinglady on Harvest. It's a King Arthur Flour recipe, from their Baking Sheet. I've included all three methods, I use the bread machine to make it, but it can be done with a stand mixer or by hand, as described in the recipe. Braided Onion Loaf This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Dough 3/4 cup (6 ounces) hot-from-the-tap water 1/2 cup (4 ounces) milk 4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour 1/4 cup (1 3/4 ounces) sugar 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup (2 ounces) butter or vegetable oil 1 egg Filling 1/4 cup (2 ounces) butter, melted 2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions 1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic 1 teaspoon paprika 1/4 cup (1 1/4 ounces) Parmesan cheese, grated Topping 1 egg yolk mixed with 1 tablespoon water 3 tablespoons poppy, sesame, caraway or mixed seeds Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. Nutrition Nutrition information per serving (1/16 of large loaf, 85g): 201 cal, 8g fat, 5g protein, 25g complex carbohydrates, 3g sugar, 1g dietary fiber, 32mg cholesterol, 307mg sodium, 104mg potassium, 75RE vitamin A, 2mg vitamin C, 2mg iron, 43mg calcium, 73mg phosphorus. This recipe reprinted from The Baking Sheet (r) (Vol. XI, No. 4, Spring 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.) Annie

Here is our family's favorite Italian Bread. You can omit the sun-dried tomatoes and liquid smoke. I just made this recipe today, and have plenty to share with friends and family. The baked loaves also freeze well. Jan Italian Supper Bread 12 cups Unbleached Flour 1 cup sugar 2 Tablespoons Instant Active Yeast 2 Tablespoons Non-fat dry milk solids 1 Tablespoon Kosher Salt 3 cups warm water 2 Tablespoons finely chopped sun-dried tomatoes a few drops Liquid Smoke 3 Tablespoons Olive Oil 3 eggs First chop the sun-dried tomatoes and sprinkle with a few drops of liquid smoke, stir and add 1 Tablespoon Olive Oil. Let this set while you begin making the dough. In a large bowl, start with 3 cups of flour, the sugar, yeast and kosher salt. Blend the dry ingredients, then add the sun-dried tomatoes and remaining 2 Tablespoons Olive Oil. Now add the 3 cups warm water and stir just to blend and then add the eggs and whisk until you have a smooth mixture. Add the next 6 cups of flour, 1 or 2 at a time and stir until you have a sticky, but elastic dough. Use two cups of flour to flour the work surface and pour the dough onto the flour. Use another cup or more to cover the dough and begin working the flour into the dough until it is no longer sticky, and knead for 5 to 10 minutes. Place the dough in a large greased bowl, cover and let the dough rise until doubled. Punch the dough down and divide into four pieces for four large loaves, or 8 pieces for 8 small loaves. Shape the dough into loaves and place on large, greased baking sheets. Let rise for about 20 minutes and bake in a pre-heated 350 degree oven for 20 minutes. Brush with melted butter and move to a cooling rack to cool. Important: loaves are best if baked separately from one another. Serve with your favorite Italian meal.

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina