Instructions: This is my favorite ABM bread recipe. I have modified it a bit from the original (Which was not for an ABM) which was a 1970 Pillsbury Bake off winning recipe. This is what I make every time I have company. It tastes absolutely fantastic and its even better toasted the next day. (If there is any left)

I put the milk, water, and butter in the microwave and warm it up a bit, Then add the egg to the bowl and mix well, (make sure its not to hot or it will kill the yeast, just luke warm) Add all the bread ingredients to the ABM. Set for dough and press start. Keep an eye on it as this is 4 cups of flour. I have to help the mixture get started in my Hitachi. Stir it a bit with a small rubber spatula. You should watch it during the beginning of the dough cycle and make sure you have the right amount of flour as the size of the egg varies and it makes a big difference. The dough should be soft but not sticky. Just add a bit of water or flour to get the texture right. It should form a nice ball in the middle of the pan.

Lightly Grease a large cookie sheet:
Melt the 1/4 cup margarine in small saucepan, or microwave; stir in remaining filling ingredients. Set aside.

When dough is ready. Punch down dough to remove all air bubbles. Roll dough into 18x12-inch rectangle. Cut dough lengthwise into three 18x4 strips. Starting with the long side roll up into a 18 inch long tube. Place all three tubes on the cookie sheet oblong from corner to corner. Braid and pinch the ends together. Now take the filling and using a teaspoon put the filling under (between?)the braids. You should have just enough filling to put into every crack on the loaf.

Spray with a non stick spray and cover with a piece of Plastic wrap. Let rise for about 45 minutes, remove plastic and then put into a preheated oven at 350F. Bake 25 to 35 minutes or until golden brown and the loaf sounds hollow when lightly tapped. I have found that I prefer this bread a wee bit on the light side rather then a deep golden brown. To me it tastes better (more moist) if not well done. The bread will rise more in the oven and makes one very big beautiful loaf. Its really not hard to do and it looks fantastic.

Makes great toast, garlic bread, etc.

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