Here's another vote for yeast raised waffles - my recipe is a little different. * Exported from MasterCook * Raised Waffles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water (105 to 110 degrees) 1 package dry yeast 1 teaspoon sugar 2 cups all-purpose flour 2 cups milk -- warmed (105 to 110 degrees) 1/2 cup unsalted butter -- (1 stick) melted 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs Use a large mixing bowl.Batter will rise to double its original volume.Put water in mixing bowl & sprinkle in the yeast.Let stand to dissolve for 5 mins. Add the milk, butter,salt,sugar & flour to the yeast mixture & beat beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter should be very thin. Pour about 1/2 c. to 3/4 c batter into a very hot, oiled waffle iron. Bake until they are golden and crisp. Source: ""The Breakfast Book" Marion Cunningham" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

I haven't had much time at the computer lately, and I missed this until now. Sorry. Thanks, LindaC, for answering in my stead, especially since I didn't know the answer! Loves2cook4six, I got the recipe from my King Arthur Flour Baking Companion, and their recipe for white bread calls for potato flakes, so that's what I copied down, and what I've done when I've made this recipe. (I'm only now getting to where I feel brave enough to experiment with changing bread recipes) There are others here that are much more expert on bread making than I am, but I can't imagine why you couldn't just use a different bread recipe, and just form the monkey bread as it's described, as Lowspark pointed out. I think a fairly light textured bread is called for, and I suspect the potato flakes might have something to do with helping the bread to keep a light texture. However, I don't really remember what the potato flakes do for the bread, other than they are a sugar source. I wish I could answer your question more clearly. Sally

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

donnar57 - Thanks for the link. I downloaded the PDF yesterday and printed out the manual. It would have been nice if it came with the machine. I emailed Zojirushi and asked them the age of this model and if it could be fixed (fingers crossed it never needs it) and this was the reply. I'm impressed, they got back to me right away. "The BBCC-Q20 was discontinued in 1998 and all the replacement parts have been exhausted. The parts are not interchangeable with other models. I apologize for the inconvenience. Please feel free to contact me if you have further questions." At least I only paid $30 for it, so I will use it till it breaks. I have had a Welbilt for over 20 (25?) years and it is still going strong. I always wanted a Zojirushi ever since I read about them on this forum. I have wanted to make whole wheat bread and my old one wasn't powerful enough, plus it only does 1 lb. loaves. Clare