These thick and chewy bagels feature a mild cheese flavor that makes them ideal for a brunch and a pleasant alternative to the usual sweet breads seen this time of year. —Tami Kuehl, Loup City, Nebraska
"The original recipe for this bread was printed in the cookbook that came with my bread machine," relates Florence Lowe of Zanesville, Ohio. "I liked it so much, I added some seasonings to produce a loaf similar in flavor to a focaccia bread I like."
My bread machine is such a time-saver, particularly where this savory entree is concerned. Stuffed with pork sausage and cheese, it's a favorite with my teenage granddaughters. They even take the left-overs for lunch.
Sunflower kernels give an interesting nutty flavor and crunch to this moist bread shared by Elvera Dallman of Franklin, Nebraska. "It's good plain, toasted in a grilled cheese sandwich—or most any way you fix it," she assures.
"This chewy bread, flecked with spicy pepperoni, is a favorite no matter where I take it," reports Annette Self of Junction City, Ohio. "I often use slices of it to make garlic bread when I serve Italian meals," she adds.
“This is a very old recipe from my aunt that I revamped to use my bread machine,” writes Peggy Burdick of Burlington, Michigan. The pastries are deep-fried, then glazed with a simple maple frosting. “They’re very good for coffee breaks,” she notes.