Bread Machines For Dummies (21 page)
Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
1/4 cup potato water or milk
4 teaspoons oil or butter
1 egg
1/2 cup mashed potatoes
1/3 cup chopped onions (optional)
1 tablespoon sugar
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons yeast
1/2 cup potato water or milk
2 tablespoons oil or butter
1 egg
3/4 cup mashed potatoes
1/2 cup chopped onions (optional)
4 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
2 1/4 teaspoons yeast
1 Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.
Per serving:
Calories 140; Protein 5g; Carbohydrates 26g; Dietary fiber less than 1g; Total fat 2.5g; Saturated fat 0g; Cholesterol 20mg; Sodium 180mg.
This is an excellent bread for keeping because the risotto remains moist and the crust doesn't get hard. The combination of Parmesan cheese, onions, and parsley adds mild flavor â delicious. Saffron gives the bread a beautiful color. The extra preparation time allows time to cook and then cool the risotto.
Preparation time:
1 1/2 hours
Approximate cycle time:
2 1/2 to 3 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
3/4 cup plus 1 tablespoon milk
2 tablespoons vegetable oil
1 tablespoon sugar
1/3 cup Parmesan cheese, grated
3/4 cup cooked risotto
4 teaspoons dried parsely
1 tablespoon minced dried onions
6 strands saffron
1 teaspoon salt
3 cups bread flour
1 tablespoon active dry yeast
1 cup plus 1 tablespoon milk
3 tablespoons vegetable oil
4 teaspoons sugar
1/2 cup Parmesan cheese, grated
1 cup cooked risotto
2 tablespoons dried parsely
4 teaspoons minced dried onions
8 strands saffron
1 1/2 teaspoons salt
4 cups bread flour
4 teaspoons active dry yeast
1 Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.
Per serving:
Calories 160; Protein 6g; Carbohydrates 28g; Dietary fiber 1g; Total fat 3.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 260mg.
When you add soy flour and wheat germ you're increasing the nutritional value of the bread. The soy flour is higher in protein and lower in carbohydrates than wheat flour. The wheat germ also provides protein, plus B vitamins and vitamin E. But guess what else? It's delicious.
Preparation time:
15 minutes
Approximate Cycle time:
2 1/2 to 3 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1 cup water
2 teaspoons canola oil
2 teaspoons honey
1 teaspoons salt
3 tablespoons soy flour
1 tablespoon wheat germ
1/4 cup non-fat dry milk
2 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
1 1/4 cups water
1 tablespoon canola oil
1 tablespoon honey
1 1/2 teaspoons salt
1/4 cup soy flour
4 teaspoons wheat germ
1/3 cup non-fat dry milk
3 1/4 cups bread flour
1 tablespoon active dry yeast
1 Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.
Per serving:
Calories 110; Protein 5g; Carbohydrates 21g; Dietary fiber 1g; Total fat 1g; Saturated fat 0g; Cholesterol 0mg; Sodium 200mg.
The subtle flavor of fennel and caraway makes this an excellent rye bread to serve with an entrée of pork: a roast, spareribs, chops, or steaks. It's also great with corned beef and cabbage. We like using it to make deli-like salami, pastrami, or corned beef sandwiches.
Slice it, cut off the crusts, spread with dilly cream cheese, top with a cucumber â
voilà ,
an hors d'oeuvre.
Preparation time:
15 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1 cup water
4 teaspoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons fennel seeds
1 teaspoon caraway seeds
1 1/3 cups medium rye flour
2 cups bread flour
2 1/4 teaspoons active dry yeast
1 1/3 cups water
2 tablespoons vegetable oil
2 teaspoons salt
3 tablespoons sugar
2 teaspoons fennel seeds
1 1/2 teaspoons caraway seeds
1 2/3 cups medium rye flour
2 2/3 cups bread flour
1 tablespoon active dry yeast
1 Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.
Per serving:
Calories 130; Protein 4g; Carbohydrates 26g; Dietary fiber 2g; Total fat 2g; Saturated fat 0g; Cholesterol 0mg; Sodium 290mg.
Here's an old favorite we've adapted to be made in the bread machine. It's a great sopping bread to serve with stews and casseroles.
Preparation time:
15 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1/2 cup plain yogurt
1/4 cup water
4 teaspoons vegetable oil
1 egg (extra large)
1 1/2 teaspoons salt
2 tablespoons sugar
1 tablespoon dried minced onions
4 teaspoons dill weed
3 cups bread flour
2 1/4 teaspoons active dry yeast
3/4 cup plain yogurt
1/2 cup water
2 tablespoons vegetable oil
1 egg (extra large)
2 teaspoons salt
3 tablespoons sugar
4 teaspoons dried minced onions
2 tablespoons dill weed
4 cups bread flour
1 tablespoon active dry yeast
1 Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.
Per serving:
Calories 140; Protein 6g; Carbohydrates 26g; Dietary fiber 1g; Total fat 2g; Saturated fat 0g; Cholesterol 20mg; Sodium 310mg.
