2 cups Milk (scalded)
1/2 cup Shortening
1/2 cup Sugar
2 teaspoons Salt
2 Yeast Cakes
2 Eggs
7 1/2 cups Flour

To scald milk--when it comes to little fine bubbles, it is scalded.
Remove from stove and add shortening, sugar and salt.  Let it cool to lukewarm.
Beat eggs well and add them while milk is a little warm.
Put yeast into 1/2 cup water while the milk cools.
When milk is cool or lukewarm, add yeast and mix good with your electric beater.
Also add as much flour as you can.
Then add rest of flour with spoon or by hand.  Knead well.
Grease a large bowl.  Put dough in.  Grease top of dough.
Cover and let rise to double in size.
Next, push down and let rise again.  Turn out on board and shape into loaf.
Grease a loaf pan and put dough in.
When it rises to top of pan, bake at 350 degrees for 45 minutes.

from the kitchen of Sallie Montgomery Selby
            (recipe provided by Linda Wells)

Use above bread recipe except instead of shaping into a loaf, with a rolling pin roll dough thin.  Sprinkle with sugar, cinnamon and butter.  I melt the butter and spread on the flattened dough first.  Then add sugar and cinnamon.
Roll dough into a long roll and cut into 1 inch slices.
Arrange in your pan, let rise and bake at 350 degrees for 12-15 minutes.

from the kitchen of Sallie Montgomery Selby
            (recipe provided by Linda Wells)

4 cups flour
1/4 ounce dry yeast dissolved in 1/4 cup lukewarm water
1 to 1 1/4 cups lukewarm water
1 teaspoon salt
1/4 cup mild flavor olive oil

Allow dissolved yeast to double in size, and then mix all ingredients together (by hand or machine) and knead to a smooth elastic dough. Place in an oiled bowl and cover with a towel. Let rest for at least two hours; dough should double in size. Divide dough into four or five balls. Flatten one ball at a time and stretch to a thin disc about 10 inches in diameter with a thickened edge. Place toppings onto pizza to about one inch from the edges. Remember to keep the toppings light and fresh so that the pizza will cook in about 3 minutes.

I rarely bake in my machine.  I like working with dough. I use the dough cycle, and shape into French style loaves, regular loaves, or rolls, etc.  I use the same dough for all types of bread and no one ever complains.  I also bought a long loaf pan in order to make the "sandwich loaf" for regular sandwiches.

Bread Machine Recipe

1 to 1 1/4 cups water (or milk, or veg stock, soymilk, any liquid you want)
1 1/2 teaspoon salt
1 1/2 Tablespoon sweetener (sugar, honey, corn syrup, molasses)
1 1/2 Tablespoon applesauce
1 cup oatmeal (quick cooking, regular, steel cut or any other grain)
2 1/2c "Better for Bread" flour
2 teaspoons yeast

You'll get best results with lots of machines loading this order--liquid, dry ingredients, then flour, then yeast.  Remember to never let the yeast and salt touch in your abm for best rising results.  Don't wash your bread pan with soap--(leaves residues behind) that keep dough from rising. Wash the bread pan with a scrubbie pad and plain water.