Bread Machines For Dummies (35 page)

1 1/4 cups water

1 teaspoon salt

1 1/2 teaspoons sugar

3 tablespoons white cornmeal

3 1/2 cups bread flour

2 1/4 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. Select the Dough or Manual setting and press Start.

2 After the machine has completed the cycle, remove the dough onto a lightly floured work surface.

Glenna's method:

3 Divide and shape into three round balls and place the balls on a greased cookie sheet covered with cornmeal.

4 Cover and let rise until an indentation remains after touching.

5 Bake in a preheated 425° oven for 20 to 30 minutes. Spray or brush the loaf with cold water several times during the first ten minutes of baking for a crisper crust.

7 Remove from cookie sheet and cool.

8 Cut a thin slice off the top and then hollow out the inside, leaving half-inch sides. Place the bowls in a 300° oven for ten minutes to dry the inside and prevent premature soaking from the salads or soups.

Tom's method: Follow Steps 1 and 2 above, and then do the following:

3 Divide the dough into four equal parts and roll or pat each part into a circle 1/4-inch thick.

4 Lay the dough over the outside of well-greased ovenproof bowls, place the bowls upside-down on a cookie sheet, cover, and let rise for only 15 minutes.

5 Bake in a preheated 425° oven for approximately 20 minutes. Allow the bread to remain on the ovenproof bowls for at least ten minutes before inverting them onto a cooking rack.

1 Shape the dough into one round loaf and place it on a greased cookie sheet covered with cornmeal.

2 Cover and let rise until an indentation remains after touching (approximately 30 minutes).

3 Bake in a preheated 425° oven for 30 to 35 minutes. Spray or brush the loaf with cold water several times during the first ten minutes of baking for a crisper crust.

4 Remove the bread from the cookie sheet and cool (approximately one hour).

5 Cut a thin slice off the top, and then hollow out the inside, leaving half-inch sides.

6 Place the bowl in a 300° oven for ten minutes to dry the inside and prevent premature soaking from the salad or soup.

7 Spread the inside of the bread bowl with a thin layer of mayonnaise to prevent the bread from absorbing moisture from the salad or drying out. Then line the bowl with lettuce leaves.

1 head of leaf lettuce

1 red onion, sliced thin, or an equal amount of chopped green salad onions

1 fresh cucumber, chunked

5 radishes, sliced thin

Toss together and divide into bread bowls.

1/2 teaspoon crushed basil leaves (use fresh basil if you have it)

1/2 teaspoon crushed oregano leaves (use fresh oregano if you have it)

3/4 teaspoon salt

1/4 teaspoon garlic powder

2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil

1 hard-cooked egg

1 Shake or rapidly whisk all the dressing ingredients together.

2 Pour the dressing over the salad in the bread bowls.

3 Slice the hard-cooked egg and use it as a garnish.

1 pound lean ground beef

1/2 cup chopped onions

1 package taco seasoning mix

3/4 cup water

4 cups shredded lettuce

1 1/2 cups chopped tomatoes

1/2 cup chopped red or green pepper (optional)

1 cup grated cheddar cheese

Taco sauce and sour cream (optional)

1 Brown the ground beef and onions over medium heat in a 10-inch frying pan until the meat has lost its pink color and the onions are soft.

Although it isn't necessary, we drain the fat off the browned ground beef before adding the taco seasoning mix and water by dumping the mixture into a colander or wire strainer that has been placed over a shallow pan or dish to catch the drippings. We return the meat and onions to the frying pan before continuing to the next step.

2 Stir the taco seasoning mix and water into the ground beef and onion mixture; simmer for 25 minutes.

3 Toss together with shredded lettuce and tomatoes and, if desired, the chopped peppers.

4 Place in bowls, top with the cheddar cheese, and pass the taco sauce and sour cream, if desired.

5 ounces ham, cubed

5 ounces cheddar cheese, cubed

3 hard-boiled eggs, quartered

1/2 cup whole black olives

1 medium onion, sliced

1/2 cup cooked corn

1 cup sliced celery

1 cup cherry tomatoes

1 Put aside a few olives, four egg quarters, and four or five cherry tomatoes.

2 Toss the remaining salad ingredients together.

3/4 cup extra-virgin olive oil

4 tablespoons vinegar

1 clove garlic, pressed

1/4 teaspoon salt

1/8 teaspoon black pepper

1 Whisk together the ingredients and add the dressing to the salad.

2 Place the salad in a large bread bowl and garnish with the reserved olives, egg quarters, and cherry tomatoes.