Bread Machine Magic (11 page)

LARGE RECIPE

WATER
1 cup

CRACKED
WHEAT
½ cup

MILK
1 to 1
¹
⁄
₈
cups

BUTTER
OR
MARGARINE
3 tablespoons

HONEY
2 tablespoons

MOLASSES
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
3 cups

WHOLE
WHEAT
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. In a small saucepan, bring the water to a boil, then add the cracked wheat. Cook on medium-high heat for approximately 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow cracked wheat to cool to room temperature.

2
. Place all ingredients, including cooled cracked wheat, in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

4
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 134 / Fat 1.7 grams / Carbohydrates 26 grams / Protein 3.9 grams / Fiber 2.1 grams / Sodium 257 milligrams / Cholesterol .5 milligram

 

Buttermilk Cracked-Wheat Bread

Raw cracked wheat adds a crunchy texture to this noteworthy whole wheat bread. It's not as tall as some loaves, but it's just as delicious. Serve it proudly with dinner or use it for sandwiches.

SMALL RECIPE

CRACKED
WHEAT
¹
⁄
₃
cup

BUTTERMILK
⁷
⁄
₈
to 1 cup

HONEY
1½ tablespoons

SALT
1 teaspoon

SHORTENING
1 tablespoon

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

BREAD
FLOUR
²
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

CRACKED
WHEAT
½ cup

BUTTERMILK
1
³
⁄
₈
to 1½ cups

HONEY
2 tablespoons

SALT
1½ teaspoons

SHORTENING
1 tablespoon

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

CRACKED
WHEAT
²
⁄
₃
cup

BUTTERMILK
2 to 2
¹
⁄
₈
cups

HONEY
3 tablespoons

SALT
2 teaspoons

SHORTENING
2 tablespoons

WHOLE
WHEAT
FLOUR
2
²
⁄
₃
cups

BREAD
FLOUR
1
¹
⁄
₃
cups

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
4 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Whole Wheat

OPTIONAL BAKE CYCLES:
Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 136 / Fat 1.6 grams / Carbohydrates 26.7 grams / Protein 4.8 grams / Fiber 3.6 grams / Sodium 256 milligrams / Cholesterol .9 milligram

 

Bulgur Wheat Bread

Healthy never tasted so good! Try this superb bread while it's slightly warm for the most intense whole-grain flavor. Hold off adding extra liquid to this one until it has kneaded for at least 5 minutes. The dough can appear deceptively dry at first. Don't overlook the first step on this bread. The bulgur must be cooked to soften it.

SMALL RECIPE

WATER
½ cup

BULGUR
WHEAT
¼ cup

OLD
-
FASHIONED
ROLLED
OATS
¼ cup

WATER
⁷
⁄
₈
to 1 cup

BUTTER
OR
MARGARINE
1 tablespoon

MOLASSES
2 teaspoons

HONEY
2 teaspoons

SALT
1 teaspoon

BREAD
FLOUR
1 cup

WHOLE
WHEAT
FLOUR
1 cup

CORNMEAL
1 tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
½ cup

BULGUR
WHEAT
¹
⁄
₃
cup

OLD
-
FASHIONED
ROLLED
OATS
½ cup

WATER
1
¹
⁄
₈
to 1¼ cups

BUTTER
OR
MARGARINE
2 tablespoons

MOLASSES
1 tablespoon

HONEY
1 tablespoon

SALT
1½ teaspoons

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
1½ cups

CORNMEAL
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1 cup

BULGUR
WHEAT
½ cup

OLD
-
FASHIONED
ROLLED
OATS
½ cup

WATER
1
³
⁄
₈
to 1½ cups

BUTTER
OR
MARGARINE
2 tablespoons

MOLASSES
4 teaspoons

HONEY
4 teaspoons

SALT
2 teaspoons

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
2 cups

CORNMEAL
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. In a small saucepan, bring the water to a boil, then add the bulgur. Cook on medium-high heat for 5 to 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow bulgur to cool to room temperature.

2
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

3
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

4
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Whole Wheat

OPTIONAL BAKE CYCLES:
Standard; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 1.9 grams / Carbohydrates 26.8 grams / Protein 4.2 grams / Fiber 3.2 grams / Sodium 251 milligrams / Cholesterol 0 milligrams

 

Lois's Rye Bread

Lois's favorite bread is this densely textured basic rye bread. It has a great crust and is reminiscent of a good Jewish rye. Toasted or used for a sandwich, it's delicious.

SMALL RECIPE

MILK
½ cup

WATER
³
⁄
₈
to ½ cup

BUTTER
OR
MARGARINE
1 tablespoon

MOLASSES
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
1 cup

RYE
FLOUR
½ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon

CARAWAY
SEEDS
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

MILK
⁵
⁄
₈
cup

WATER
¾ to
⁷
⁄
₈
cup

BUTTER
OR
MARGARINE
1½ tablespoons

MOLASSES
3 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
1½ cups

BREAD
FLOUR
1½ cups

RYE
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons

CARAWAY
SEEDS
1 tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

MILK
1 cup milk

WATER
¾ to
⁷
⁄
₈
cup

BUTTER
OR
MARGARINE
2 tablespoons

MOLASSES
¼ cup

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
2 cups

RYE
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

CARAWAY
SEEDS
4 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.