Bread Machines For Dummies (32 page)

1 pound dry cottage cheese

1 egg

5 tablespoons sugar

1 teaspoon lemon zest

1 teaspoon lemon juice

1/4 cup flour

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1 Place all ingredients in a blender or food processor bowl, and mix until well blended.

2 Pat or roll the dough into a 10-x -20-inch rectangle.

3 Spread the cheese filling to cover the dough about 1 inch from the edge.

4 Starting with the longer side, roll the dough into a log shape and pinch seams to seal.

5 Place the seam side of the roll toward the center of a 10-inch Guglehupf pan, working the ends into each other and sealing with your fingers.

6 Cover and let rise in a warm place for one to two hours, or until an indentation remains after lightly touching the dough.

7 Bake in a preheated 350° oven for 45 to 55 minutes, or until medium golden brown.

8 Shield with aluminum foil after 35 minutes to keep the top from getting too brown.

9 Remove the bread from the pan, and cool on a wire rack.

1 cup thinly sliced baked ham, cut into small pieces

1 cup sliced ripe olives

1 Pat or roll dough into a 10-x -20-inch rectangle.

2 Sprinkle 1/2-cup baked ham and 1/2-cup sliced olives on the center third of the dough, lengthwise.

3 Fold one-third of the dough over the filling.

4 Sprinkle the remaining baked ham and sliced olives on top of the folded layer.

5 Fold the remaining third of the dough over the other layers. Pinch seams to seal.

6 Place the seam side of the roll toward the center of a 10-inch Guglehupf pan, working the ends into each other and sealing with your fingers.

7 Cover and let rise in a warm place for one to two hours, or until an indentation remains after lightly touching the dough.

8 Bake in a preheated 350° oven for 50 to 60 minutes, or until medium golden brown.

9 Shield with aluminum foil after 35 minutes to keep the top from getting too brown.

10 Remove the bread from the pan, and cool on a wire rack. Allow the bread to cool completely before slicing.

1 6-ounce package semisweet chocolate chips

1/2 cup dried cranberries or craisins

1 cup finely chopped walnuts

1/2 teaspoon cinnamon

1 Pat or roll the dough into a 10-x -20-inch rectangle.

2 Spread half the filling on the center third of the dough, lengthwise.

3 Fold one third of the dough over the filling.

4 Spread the remaining filling on top of the folded layer.

5 Fold the remaining third of the dough over the other layers.

6 Place the seam side of the roll toward the center of a 10-inch greased Guglehupf pan, working the ends into each other and sealing with your fingers.

7 Cover and let rise in a warm place for one to two hours, or until an indentation remains after lightly touching the dough.

8 Bake in a preheated 350° oven for 45 to 55 minutes, or until medium golden brown.

9 If the top is getting too brown, shield with aluminum foil after 40 minutes.

10 Remove the bread from the pan, and cool on a wire rack. Allow the bread to cool completely before slicing.

1/2 cup packed light brown sugar

1 cup chopped bittersweet chocolate

1 cup finely chopped dried apricots

2 teaspoons instant coffee crystals

2 tablespoons butter at room temperature

1 Mix all filling ingredients together.

2 Pat or roll the dough into a 10-x -20-inch rectangle.

3 Sprinkle the filling over the dough, covering it to about 1 inch from edge.

4 Starting with the longer side, roll the dough into a log shape.

5 Place the seam side of the roll toward the center of a 10-inch greased Guglehupf pan, working the ends into each other and sealing with your fingers.

6 Cover and let rise in a warm place for one to two hours, or until an indentation remains after lightly touching the dough.

7 Bake in a preheated 350° oven for 45 to 55 minutes, or until medium golden brown.

8 Shield with aluminum foil after 35 minutes to keep the top from getting too brown.

9 Remove the bread from the pan, and cool on a wire rack.

1/2 cup milk

1/2 cup water

2 large eggs

1/4 cup butter

3/4 teaspoon vanilla

1 teaspoon salt

1/2 cup sugar

1 1/2 teaspoons anise seeds

4 1/2 cups all-purpose flour

4 1/2 teaspoons active dry yeast

1/2 cup raisins

1/2 cup chopped nuts

1/3 cup chopped candied fruit

1 Be sure that all ingredients are at room temperature before you place them in your bread pan in the order listed.

2 Select the Dough or Manual setting, and press the Start button.

3 After the machine has completed the cycle, remove the dough and place it on a lightly floured work surface.

4 Divide the dough in half.

5 Shape each half into a round loaf.

6 Place on a large, greased cookie sheet.

7 Cover and let rise until an indentation remains after lightly touching dough (approximately 30 to 45 minutes).

8 Combine 1 egg and 1 tablespoon water, and brush on risen loaves.

9 Bake in a preheated oven at 350° for 30 to 35 minutes until golden brown or until thermometer reads 190°.

10 Remove the bread from the cookie sheet.

11 Cool on a wire rack.

2/3 cup pineapple juice

large egg

3 tablespoons vegetable oil

2 drops yellow food coloring

3 tablespoons honey

1 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons dry milk

3 cups bread flour

2 1/4 teaspoons active dry yeast

1/4 cup macadamia nuts, coarsely chopped

3/4 cup pineapple juice

2 large eggs

1/4 cup vegetable oil

2 drops yellow food coloring

1/4 cup honey

1 1/2 teaspoons salt

1/4 teaspoon baking soda

1/4 cup dry milk

4 cups bread flour

1 tablespoon active dry yeast

2/3 cup macadamia nuts, coarsely chopped

1 Be sure that all ingredients are room temperature before you place them in your bread pan in the order listed. Reserve the macadamia nuts until the machine signals that about five minutes remain before the end of the second kneading.

2 Select a sweet bread setting and a light to medium crust color.

3 Start the machine.

4 You will want to do a quality check on the dough early in the cycle. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be a soft tacky ball so that the dough can stretch easily during the rising time. If the dough is still sticking to the sides or 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 is hard and not tacky, you should add more water. Your bread machine still has plenty of kneading time left to work the water into your bread dough. Keep checking your dough until you are satisfied with the ball that it has formed.

5 Add the macadamia nuts at the machine's signal, or five minutes before the end of the second kneading.

If the nuts do not easily work into the dough, your dough is too stiff and will not rise adequately. Add a teaspoon or so more water.

6 After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan on a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.

To complete Hawaiian Honey Bread in your oven:

1 Select the dough cycle.

Most machines do not have a signal with the dough cycle to add nuts or fruit. Also, most machines have only one kneading time with the dough cycle. So you can either add the macadamia nuts with the other ingredients or be careful to watch your kneading time and add them five minutes before it is done.

2 When the cycle is complete, turn the dough onto a lightly floured surface and shape it into a round loaf.

3 Place the dough in a greased 8-inch or 9-inch pie or cake pan.

4 Cover and let rise in a warm place until an indentation remains after lightly touching the side of the dough (approximately 20 to 30 minutes).

5 Combine 1 egg and 1 tablespoon of water and brush this mixture on the dough.

6 Bake at 375° for 25 to 30 minutes until golden brown, or until thermometer registers 190°.

7 Remove the bread from the pan, and cool on a rack.