Bread Machine Magic (4 page)

You can bake most loaves at 375°F for 35 to 45 minutes until golden brown. Breads with a thin, crisp crust, such as French and sourdough, should be baked at a higher temperature, 400 to 450°F, for approximately 25 minutes.

And one final suggestion: If your machine doesn't have a Preheat cycle, warm all cold liquids prior to mixing.

White Breads

 

Basic White Bread

This is a very basic recipe for white bread and probably similar to the one that comes with your machine. It's a good place to start—the ingredients are readily available and it makes a nicely shaped loaf of bread.

SMALL RECIPE

WATER
½ to
⁵
⁄
₈
cup

MILK
³
⁄
₈
cup

BUTTER OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD FLOUR
2 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
½ to
⁵
⁄
₈
cup

MILK
⁵
⁄
₈
cup

BUTTER OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

SALT
1½ teaspoons

BREAD FLOUR
3 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

LARGE RECIPE

WATER
⁷
⁄
₈
to 1 cup

MILK
¾ cup

BUTTER OR MARGARINE
2 tablespoons

SUGAR
¼ cup

SALT
2 teaspoons

BREAD FLOUR
4 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:
Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 121 / Fat 1.3 grams / Carbohydrates 23.6 grams / Protein 3.2 grams / Fiber .8 gram / Sodium 250 milligrams / Cholesterol .5 milligram

 

Brown Bagger's White Bread

For sandwiches, we often use this hearty white bread because it holds up well in a lunch box or picnic basket.

SMALL RECIPE

WATER
³
⁄
₈
to ½ cup

MILK
³
⁄
₈
cup

EGG
1

OIL
1 tablespoon

SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD FLOUR
2 cups

WHEAT GERM
2 tablespoons

INSTANT POTATO FLAKES
1 tablespoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
½ to
⁵
⁄
₈
cup

MILK
½ cup

EGG
1

OIL
1½ tablespoons

SUGAR
3 tablespoons

SALT
1½ teaspoons

BREAD FLOUR
3 cups

WHEAT GERM
3 tablespoons

INSTANT POTATO FLAKES
2 tablespoons

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

LARGE RECIPE

WATER
¾ to
⁷
⁄
₈
cup

MILK
⁵
⁄
₈
cup

EGG
2

OIL
2 tablespoons

SUGAR
¼ cup

SALT
2 teaspoons

BREAD FLOUR
4 cups

WHEAT GERM
¼ cup

INSTANT POTATO FLAKES
2 tablespoons

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:
Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 2.3 grams / Carbohydrates 24.7 grams / Protein 4.1 grams / Fiber 1 gram / Sodium 238 milligrams / Cholesterol 15.6 milligrams

 

DeDe's Buttermilk Bread

Linda's sister DeDe picked this moist, rich, and tender loaf as her favorite. Almost everyone we've heard from agrees. Plain, white sandwich bread doesn't get much better than this!

SMALL RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

HONEY
2 tablespoons

SALT
1 teaspoon

BUTTER OR MARGARINE
1 tablespoon

BREAD FLOUR
2 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

BUTTERMILK
1
¹
⁄
₈
to 1¼ cups

HONEY
3 tablespoons

SALT
1½ teaspoons

BUTTER OR MARGARINE
1 tablespoon

BREAD FLOUR
3 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

BUTTERMILK
1½ to 1
⁵
⁄
₈
cups

HONEY
¼ cup

SALT
2 teaspoons

BUTTER OR MARGARINE
2 tablespoons

BREAD FLOUR
4 cups

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 Light 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:
Light

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 125 / Fat 1.1 grams / Carbohydrates 25.1 grams / Protein 3.5 grams / Fiber .8 gram / Sodium 260 milligrams / Cholesterol .7 milligram

 

Egg Bread

Need a bread for sandwiches? Here's the perfect companion for anything from tuna to cheese. The eggs give it a rich, velvety taste and texture. We like to keep a loaf in the freezer for Sunday morning's French toast.

SMALL RECIPE

MILK
½ to
⁵
⁄
₈
cup

EGG
1

SALT
1 teaspoon

BUTTER OR MARGARINE
2 tablespoons

SUGAR
3 tablespoons

BREAD FLOUR
2 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
¾ to
⁷
⁄
₈
cup

EGG
2

SALT
1½ teaspoons

BUTTER OR MARGARINE
3 tablespoons

SUGAR
¼ cup

BREAD FLOUR
3 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

MILK
1 to 1
¹
⁄
₈
cups

EGG
3

SALT
2 teaspoons

BUTTER OR MARGARINE
4 tablespoons

SUGAR
¼ cup

BREAD FLOUR
4 cups

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 Light 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:
Light

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 145 / Fat 3 grams / Carbohydrates 24.7 grams / Protein 4.2 grams / Fiber .8 gram / Sodium 275 milligrams / Cholesterol 31 milligrams

 

Irish Potato Bread

We tested several potato breads and this one was by far the best. It is soft and spongy and has a wonderful flavor. You'll find that the amount of liquid you need to use depends on the moisture content of your potatoes. On some machines, this baked up best on the Rapid Bake cycle.

SMALL RECIPE

MILK
³
⁄
₈
cup

POTATO WATER
*
¼ to
³
⁄
₈
cup

BUTTER OR MARGARINE
1 tablespoon

SUGAR
1 tablespoon

SALT
1 teaspoon

ALL-PURPOSE FLOUR
2 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE
¼ cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
⁵
⁄
₈
cup

POTATO WATER
*
¼ to
³
⁄
₈
cup

BUTTER OR MARGARINE
1½ tablespoons

SUGAR
1½ tablespoons

SALT
1½ teaspoons

ALL-PURPOSE FLOUR
3 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE
¹
⁄
₃
cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

LARGE RECIPE

MILK
⁷
⁄
₈
cup

POTATO WATER
*
¼ to
³
⁄
₈
cup

BUTTER OR MARGARINE
2 tablespoons

SUGAR
2 tablespoons

SALT
2 teaspoons

ALL-PURPOSE FLOUR
4 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE
½ cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons