Breadmaker Rich Dough Recipe

A Recipe for
Breadmaker Rich Dough

 

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

Elizabeth Berry

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

Voltaire

This Breadmaker Rich Dough recipe is one of many in our Bread Category.

Food Tip There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This Recipe for Breadmaker Rich Dough is one of thousands in the Recipes-to-go Bread Cookbook.

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Woody Allen

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Herb Tip Using Thyme: Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."

Luigi Barzini, 'O America' (1977)

This is a recipe for Breadmaker Rich Dough from the recipe cookbook of Recipes-to-go (Bread)

Food Tip Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

Breadmaker Rich Dough recipe - a tasty recipe for you to add to your collection!

The belly rules the mind.

Spanish Proverb

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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

Albert Einstein (1879-1955)

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)

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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

Breadmaker Rich Dough

Other things are just food. But chocolate's chocolate.

Patrick Skene Catling