OK, I typed these. I have not tried these yet.. SOURDOUGH SCONES 2 cups AP flour 2 tsp. baking powder 1 tsp baking soda ½ tsp salt ¼ tsp turmeric 2 Tbsp granulated sugar 5 Tbsp butter or margarine, cold ½ cup raisins 1 cup sourdough starter Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine the flour, baking powder, baking soda, salt, turmeric and sugar. Cut in the butter with a pastry blender. Add the fruit and pour in the sourdough starter. Mix quickly. Turn the dough onto a floured surface and knead lightly. Pat into an 8 inch circle and cut into 8 wedges. Transfer the scones to the cookie sheet and bake for 15 minutes. Cool on a wire rack. The scones may be glazed with egg white and sprinkled with sugar, if desired. Doll House Bed & Breakfast, Ocala, Florida MONTANA SOURDOUGH DOUGHNUTS 2 eggs 1 cup granulated sugar 1 cup sourdough starter (purchased or homemade) ½ cup buttermilk 1 Tbsp melted lard or cooking oil 4 ½ cups sifted all-purpose flour 1 tsp. baking powder ½ tsp baking soda ½ tsp salt ½ tsp ground nutmeg Fat for frying Beat eggs and sugar together. Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on lightly floured board until smooth. Roll to ½ -inch thickness and cut with a 2 ¾-inch doughnut cutter. Put on greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat (370 degrees F) until golden brown and done. Roll in sugar. Makes about 3 dozen STRAWBERRY SOURDOUGH BREAD 1 ½ cups all-purpose flour 1 ½ cups strawberries, sliced ½ tsp. baking soda ¾ cups granulated sugar 2 eggs 1 cup walnuts, chopped ¾ cups sourdough starter . Heat oven to 350 degrees F. Butter and lightly flour an 8 ½ x 4 ½ inch loaf pan. In a large bowl lightly beat the eggs. Mix in the oil and sugar, and sourdough. Add the flour and baking soda. Stir until flour is just blended. Fold in the strawberries and walnuts. Do not over-blend or the bread may be tough. Pour the batter into pan and bake on center rack in oven for 1 hour and 20 minutes until an inserted pick comes out clean. Turn out onto wire rack to cool. Cut and serve.

Here's one I love. I think it came from a food processor cookbook originally. I probably created this variation. I usually note the source but I have had this so long, I'm not sure anymore. I have baked it in a larger loaf pan too. It took a bit more time to bake. Lot's of fiber in this one ***Recipes From Renée Adler AscherÂs Kitchen *** Banana/Bran/Fruit Quick Bread Yield: 3 small loaves Prep. and Cooking Time: 1 hour and 20 minutes Food processor method Ingredients: 3/4 cup all purpose flour 1/4 cup whole wheat flour 1 cup unprocessed bran (AKA MillerÂs bran) 1 Tbs. baking powder 14 tsp. baking soda 2 ripe bananas 3 Tbs. unsalted butter of canola oil 1/4 cup lt Brown sugar, packed 1/4 cup molasses (or other syrup) 2 large eggs 2/3 cup skim or non fat milk 1 cup chopped dried apricots or other fruit Scant 1/4 cup golden raisins (optional) 1/2 cup chopped pecans (or walnuts) Instructions:  Preheat oven to 350Ë Â Process bananas with milk, syrup, butter (oil), sugar, and eggs until smooth.  Add dry ingredients, process on and off until incorporated  Remove from processor bowl to large bowl  Mix in dried fruit and nuts  Fill loaf pans 2/3rds full and bake for 45 to 50 minutes. Cool

This is a new addition to my recipe file. Pumpkin Maple Bread Recipe #177225 (The recipe online describes this as making one loaf. The amount given make two. I have cut the ingredients in half and made one loaf.) by Pastryismybiz 1¾ hours : 20 min prep SERVES 6 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs 1 (16 ounce) can pumpkin 1 cup light brown sugar, firmly packed 1/2 cup maple syrup 1/2 cup vegetable oil 1/2 cup golden raisins 1/2 cup pecans, chopped Preheat oven to 325°F. Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside. Sift flour, baking powder, baking soda, salt, cinnamon and allspice in large bowl. Mix with whisk. Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl. Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts. Spoon batter evenly into prepared pans. Bake 1 hour and 15 minutes,or until toothpick test indicates done. Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan. Cool in pan for 10 minutes and turn out on rack. © 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com * My notes: I subbed nutmeg and ginger for the allspice. I like ginger with pumpkin. Allspice is nice, too, though. Here is a link that might be useful: Pumpkin-Maple Bread

@andersons21 - I only saw your reply now - sorry about that. Yes - by "put in water" I just fill the reservoir. (I don't have the plumbed in version of the oven.) I don't do it before preheating because somewhere in the Miele manual it mentioned that the oven works best with cold water. So I always add water at the last moment. Maybe they just meant not to use water that was sitting in your hot water heater. I have no idea. The manual is vague in many places. And yes on MaxiBroil -- the baking steel does reach a higher temp, and the oven spring is better. I use it for both pre-heating and the first cooking stage. When I've pointed an IR thermometer at the baking steel after preheating, it's something like 480-490F. I forget the exact figure, but it's significantly above 435F. I wish it got hotter too, but the interior of the oven is made very differently than a regular oven, so I suspect that's probably why it's limited. The same thing happens in the regular Miele oven (not steam) - the high broil settings let the baking steel reach significantly higher temps (~650F) than the highest setting on the oven (which I think is 575F). I have both ovens btw - and use the steel in the regular oven for pizza.