Yield: 2 loaves or 3 long Italian loaves
Part 1
Part 2
Part 1
Part 2
Rye Bread: Add 1 tablespoon caraway seed, 2 1/2 cups rye flour and 4 cups all-purpose flour instead of 6 1/4 cups all-purpose flour.
Wheat Germ Bread: Add 1/4 cup wheat germ to each 3/4 cup flour.
Raisin Bread: Add 1/4 cup raisins per white loaf
Rolls: Use a little less flour, making a softer dough.
Cinnamon Rolls: Roll out dough, spread with butter. Sprinkle with cinnamon and brown sugar. Roll and cut into slices. Put butter and brown sugar in bottom of pan. Lay in slices and let double.
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