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INGREDIENTS

• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon cinnamon
• 2 1/2 cups unbleached flour, plus
• 2 tablespoons unbleached flour
• 1/2 teaspoon freshly grated nutmeg
• 1 orange, zest of
• 1/2 cup powdered sugar
• 1 egg
• 2 tablespoonscooking oil
• 3 tablespoons butter
• 1 tablespoon maple syrup
• 3/4 cup warm milk
• 1/2 cup raisins
• 2/3 cup walnuts, coarsely chopped(optional)

DIRECTIONS

1. Bake bread according to bread machine manufacturer’s directions.
2. Add walnuts and raisins at the beginning of the fruit/nut beep cycle.

INGREDIENTS

• 1/4 cup lemon-scented ammonia
• 1/4 cup white vinegar
• 3 teaspoons ivory Joy dishwashing soap or any clear any clear Joy dishwashing soap (non-moisturizer)
• hot water

DIRECTIONS

1. Stir together the first 3 ingredients into a large (gallon-plus sized) container.
2. Add water; enough to equal one gallon.
3. Follow steam-cleaner manufacturer’s directions for operating instructions.

INGREDIENTS

• 3/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups bread flour
• 1 1/2 teaspoonsyeast
• 3/4 cup mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Onion topping

• 3 tablespoons butter
• 2 medium onions, sliced
• 2 cloves garlic, minced

DIRECTIONS

1. Place all ingredients except cheeses and onion topping in your bread machine pan in the order recommended by manufacturer Use dough setting.
2. When dough is finished, grease cookie sheet.
3. Pat dough into twelve-inch circle on sheet.
4. Cover and let rise in warm place about 30 minutes or until almost double.
5. Prepare onion topping.
6. Heat oven to 400º.
7. Make deep depression in dough at one inch intervals with finger or handle of wooden spoon.
8. Spread topping over dough.
9. Sprinkle with cheeses.
10. Bake 15 to 20 minutes or until edge is golden brown.
11. Cut into wedges, serve warm.
12. Onion topping: melt margarine in skillet over medium-low heat.
13. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

INGREDIENTS

• 4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoonsyeast
• 1 1/2 cupswhipping cream
• 1/4 cup water
• 2 tablespoons butter

DIRECTIONS

1. Put all the dry ingredients into the Bread Machine.
2. Add all the wet ingredients.
3. Set Machine for 2 loaf size on dough cycle only.
4. When cycle is completed make 4 balls and place into a buttered loaf pan side by side.
5. Paint the bread with butter.
6. Cover with cloth and allow to raise to double.
7. Bake at 375°F (oven preheated) for 35 minutes or until hollow when tapped.

INGREDIENTS

For the Bread
• 1 cup water
• 1 tablespoon olive oil
• 3 cups unbleached white flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1 teaspoon fast-rising active dry yeast
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped red onions

For the Topping

• 2 tablespoons olive oil
• 1/2 red onion, thinly sliced
• 5 fresh sage leaves
• 2 teaspoons coarse sea salt
• coarse ground pepper

DIRECTIONS

1. Pour the water and oil into the bread pan.
2. Reverse the order in which you add the wet and dry ingredients if necessary.
3. Sprinkle the flour over, ensuring that it covers the liquid.
4. Add the salt and sugar in separate corners.
5. Make a shallow indentation in the flour and add the yeast.
6. Set the bread machine to the dough setting.
7. If our machine has a choice of settings, use the basic or pizza dough setting.
8. Press Start.
9. Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
10. When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
11. Punch the dough down and flatten it slightly.
12. Sprinkle over the sage and red onion and knead it gently to incorporate.
13. Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
14. Place in the prepared pan.
15. Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
16. Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
17. Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
18. Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
19. Bake for 20-25 minutes, or until golden.
20. Turn out onto a wire rack to cool slightly.
21. Serve warm.