Serving size: 4
Calories per serving: 112

1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.

3. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.

4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.

6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Prep time: 40 minutes
Cook time: 40 minutes

Serving size: 10
Calories per serving: 624

1. Dissolve yeast in warm water.

2. In a large bowl, combine butter, molasses, honey and salt and mix well.

3. Add yeast mixture and then gradually add flours.

4.Turn onto floured surface and knead until smooth.

5. Place in buttered bowl and let rise until double.

6. Punch down and let rest for a few minutes.

7. Divide dough into 4 parts and shape into loaves.

8. Place in greased pans and let rise for about an hour.

9. Bake at 375° for 35 to 40 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Prep time: 1 hour
Cook time: 1 hour

Serving size: 5
Calories per serving: 567

1. Preheat oven to 350° F (175° C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.

3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)

Serving size: 14
Calories per serving: 307

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Yield: Makes 2 large loaves, 4 smaller loaves or many rolls

Serving size: 10
Calories per serving: 323

1. In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). Separately, combine the water and buttermilk, whisk in the yeast until dissolved, then pour the mixture and the melted butter into the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. Let the dough rest for 5 minutes.

2. Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 minutes, adjusting with flour or liquid as needed. The dough should be soft, supple, and tacky but not sticky. Add the onions and mix on the lowest speed or continue mixing by hand for 1 minute, until the onions are evenly distributed.

3. Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.

4. Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight for for up to 4 days. (If you plan to make the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.) The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking as described below.

5. Remove the dough from the refrigerator about 2 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds (907 g). Dust each piece with flour, then use a rolling pin to roll them into rectangles about 8 inches wide and 12 inches high. Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log. If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. For a sandwich loaf, proof in a greased 4½ by 8-inch loaf pan (or a 5 by 9-inch pan if using onions, which increase the volume of the dough). For a freestanding batard or rolls, proof on a sheet pan lined with parchment paper or a silicone mat. Another option is to cut the log into 1½-inch slices to make spiral rolls; place spiral rolls about 1 inch apart in greased round pans or on a parchment-lined sheet pan. Mist the shaped dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for about 90 minutes, until increased to about 1½ times its original size. In loaf pans, the dough should dome about 1 inch about the rim.

6. About 15 minutes before baking, preheat the oven to 350°F (177°C), or 300°F (149°C) for a convection oven. Because of the cheese, there may be air pockets or tunnels in the risen dough that could cause it to separate in the spirals (cubed cheese creates fewer air pockets than grated or shredded cheese). To minimize this, poke through the top crust in a few spots with a skewer or toothpick. The dough may fall a bit, but it will recover in the oven.

7. Bake loaves for 20 minutes, then rotate the pans; rotate rolls after 10 minutes. The total baking time is about 50 minutes for loaves, and only 20 to 25 minutes for rolls. The bread is done when it's a deep golden brown and the internal temperature is about 185°F (85°C) in the center.

8. Remove from the pans and cool on a wire rack for at least 15 minutes for rolls and about 1 hour for loaves before slicing or serving.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.