Bread Machine Magic (10 page)

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; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 153 / Fat 3.6 grams / Carbohydrates 25.3 grams / Protein 5.7 grams / Fiber 2.8 grams / Sodium 285 milligrams / Cholesterol 16 milligrams

 

Shredded-Wheat Bread

When your mother told you to eat your shredded wheat, she never imagined it could be served up like this! This is a fine and flavorsome loaf of bread. (Note that the 1-pound loaf is baked on the Rapid Bake setting to prevent it from collapsing.)

SMALL RECIPE

SHREDDED
-
WHEAT
1 large

BISCUIT
,
CRUMBLED
(½ cup)

WATER
⁷
⁄
₈
to 1 cup

BUTTER
OR
MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
1½ tablespoons

HONEY
1½ tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

SHREDDED
-
WHEAT
2 large

BISCUIT
,
CRUMBLED
(1 cup)

WATER
1
¹
⁄
₈
to 1¼ cups

BUTTER
OR
MARGARINE
1½ tablespoons

DARK
BROWN
SUGAR
2 tablespoons

HONEY
2 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
3 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

SHREDDED
-
WHEAT
3 large

BISCUIT
,
CRUMBLED
(1½ cups)

WATER
2
¹
⁄
₈
to 2¼ cups

BUTTER
OR
MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
3 tablespoons

HONEY
3 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
4 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

For the Small Recipe

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium crust setting then the Rapid Bake 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:
Rapid Bake

For the Medium and Large Recipes

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; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 122 / Fat 1.5 grams / Carbohydrates 24.6 grams / Protein 4 grams / Fiber 3.6 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

 

Lou's Beer Bread

This one was contributed by a good friend who knows just about everything there is to know about beer. It's a moist, evenly textured bread that's good enough to eat plain. Cheers!

SMALL RECIPE

MILK
¼ cup

FLAT
BOCK
OR
ANY
OTHER
DARK
BEER
⁵
⁄
₈
to ¾ cup

BUTTER
OR
MARGARINE
3 tablespoons

MOLASSES
1 tablespoon

HONEY
1 tablespoon

SALT
½ teaspoon

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
None

WHEAT
GERM
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

MILK
½ cup

FLAT
BOCK
OR
ANY
OTHER
DARK
BEER
1 to 1
¹
⁄
₈
cups

BUTTER
OR
MARGARINE
4 tablespoons

MOLASSES
1½ tablespoons

HONEY
1½ tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
3 cups

BREAD
FLOUR
None

WHEAT
GERM
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

MILK
³
⁄
₈
cup

FLAT
BOCK
OR
ANY
OTHER
DARK
BEER
1
¹
⁄
₈
to 1¼ cups

BUTTER
OR
MARGARINE
6 tablespoons

MOLASSES
2 tablespoons

HONEY
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
3 cups

BREAD
FLOUR
1 cup

WHEAT
GERM
¼ cup

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 137 / Fat 3.2 grams / Carbohydrates 23.5 grams / Protein 4.3 grams / Fiber 3.6 grams / Sodium 200 milligrams / Cholesterol .4 milligram

 

Miller's Bran Bread

If you're looking for a good sandwich bread, try this soft, light bran bread. It's a nice change from the stronger whole wheat taste, yet it is still nutritious.

SMALL RECIPE

MILLER
'
S
BRAN
¹
⁄
₃
cup

WATER
⁵
⁄
₈
to ¾ cup

EGG
1

OIL
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1
²
⁄
₃
cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILLER
'
S
BRAN
½ cup

WATER
¾ to
⁷
⁄
₈
cup

EGG
1

OIL
1½ tablespoons

HONEY
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2½ cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILLER
'
S
BRAN
²
⁄
₃
cup

WATER
1 to 1
¹
⁄
₈
cups

EGG
2

OIL
2 tablespoons

HONEY
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
3
¹
⁄
₃
cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 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.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 110 / Fat 2.1 grams / Carbohydrates 19.8 grams / Protein 3.1 grams / Fiber 1.3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams

 

Cracked Wheat Bread

Don't overlook the first step in this recipe: You must cook the cracked wheat to soften it. Although this requires a few extra minutes of preparation time, you'll be pleased with the results.

SMALL RECIPE

WATER
½ cup

CRACKED
WHEAT
¼ cup

MILK
½ to
⁵
⁄
₈
cup

BUTTER
OR
MARGARINE
1½ tablespoons

HONEY
1 tablespoon

MOLASSES
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
½ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
¾ cup

CRACKED
WHEAT
¹
⁄
₃
cup

MILK
¾ to
⁷
⁄
₈
cup

BUTTER
OR
MARGARINE
2 tablespoons

HONEY
1½ tablespoons

MOLASSES
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2¼ cups

WHOLE
WHEAT
FLOUR
¾ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons