Bread Machine Magic (6 page)

BAKE CYCLE:
Dough

Small recipe yields 1 oblong or round loaf, 1 baguette, or 6 rolls

Medium recipe yields 1 oblong or round loaf, 2 baguettes, or 8 rolls

Large recipe yields 2 oblong or round loaves, 2 baguettes, or 10 rolls

NUTRITIONAL INFORMATION PER SLICE

Calories 98 / Fat .3 gram / Carbohydrates 20.5 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 229 milligrams / Cholesterol 0 milligrams

 

Anadama Bread

There's a story that goes along with this classic bread, which dates back to Colonial times. A cantankerous New England backwoodsman had a very lazy wife named Anna, who fed him nothing but cornmeal mush for supper. Night after night he ate cornmeal mush, until one evening, he couldn't take it anymore. He grabbed some flour, molasses, and yeast off the shelf, stirred it into his mush, and put it in the fire to bake. As the loaf baked, he muttered over and over, “Anna, damn her!” That's the origin of the word “Anadama.”

SMALL RECIPE

WATER
¾ to
⁷
⁄
₈
cup

MOLASSES
2 tablespoons

SALT
1 teaspoon

BUTTER OR MARGARINE
1 tablespoon

BREAD FLOUR
2 cups

CORNMEAL
¼ cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
1
¹
⁄
₈
to 1¼ cups

MOLASSES
3 tablespoons

SALT
1½ teaspoons

BUTTER OR MARGARINE
1½ tablespoons

BREAD FLOUR
3 cups

CORNMEAL
¹
⁄
₃
cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

WATER
1½ to 1
⁵
⁄
₈
cups

MOLASSES
¼ cup

SALT
2 teaspoons

BUTTER OR MARGARINE
2 tablespoons

BREAD FLOUR
4 cups

CORNMEAL
½ 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 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:
Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 130 / Fat 1.5 grams / Carbohydrates 25.4 grams / Protein 3.2 grams / Fiber 1 gram / Sodium 244 milligrams / Cholesterol 0 milligrams

 

Tangy Buttermilk Cheese Bread

This is a tangy, tender bread. Use extra-sharp cheese for the best flavor.

SMALL RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD FLOUR
2 cups

GRATED EXTRA-SHARP CHEDDAR CHEESE
½ cup (2 ounces)

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

BUTTERMILK
1
¹
⁄
₈
to 1¼ cups

SUGAR
1½ tablespoons

SALT
1½ teaspoons

BREAD FLOUR
3 cups

GRATED EXTRA-SHARP CHEDDAR CHEESE
¾ cup (3 ounces)

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

LARGE RECIPE

BUTTERMILK
1¾ to 1
⁷
⁄
₈
cups

SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD FLOUR
4 cups

GRATED EXTRA-SHARP CHEDDAR CHEESE
1 cup (4 ounces)

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 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 136 / Fat 2.5 grams / Carbohydrates 22.8 grams / Protein 5 grams / Fiber .8 gram / Sodium 287 milligrams / Cholesterol 7.1 milligrams

 

Herb Bread

Plan to be around while this one bakes because the aroma is absolutely out of this world! As for the taste, it's hard to limit yourself to just one slice of this zesty bread. We recommend it for croutons, also. (Note: When making the small loaf, use the Rapid Bake setting for a better-shaped bread.)

SMALL RECIPE

MILK
¾ to
⁷
⁄
₈
cup

SUGAR
1 tablespoon

SALT
1 teaspoon

BUTTER OR MARGARINE
2 tablespoons

CHOPPED ONION
¹
⁄
₃
cup

BREAD FLOUR
2 cups

DRIED DILL
½ teaspoon

DRIED BASIL
½ teaspoon

DRIED ROSEMARY
½ teaspoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
⁷
⁄
₈
to 1 cup

SUGAR
1½ tablespoons

SALT
1½ teaspoons

BUTTER OR MARGARINE
3 tablespoons

CHOPPED ONION
½ cup

BREAD FLOUR
3 cups

DRIED DILL
½ teaspoon

DRIED BASIL
½ teaspoon

DRIED ROSEMARY
½ teaspoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

MILK
1¼ to 1
³
⁄
₈
cups

SUGAR
2 tablespoons

SALT
1½ teaspoons

BUTTER OR MARGARINE
¼ cup

CHOPPED ONION
²
⁄
₃
cup

BREAD FLOUR
4 cups

DRIED DILL
1 teaspoon

DRIED BASIL
1 teaspoon

DRIED ROSEMARY
1 teaspoon

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 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 3.3 grams / Carbohydrates 23.2 grams / Protein 3.5 grams / Fiber .9 gram / Sodium 259 milligrams / Cholesterol 9 milligrams

 

L & L Bakers' Dill Bread

Among the many virtues of this bread are its pungent herb-and-onion flavor and its very light texture. In addition, it holds a special significance for us: It was such a big hit as a gift that it inspired us to write this cookbook, now in its second edition. We urge you to give this bread as a gift and see what good fortune awaits you, too.

SMALL RECIPE

MILK
3 tablespoons

WATER
3 to 4 tablespoons

EGG
1

SALT
1 teaspoon

BUTTER OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

LOW-FAT COTTAGE CHEESE
¹
⁄
₃
cup

BREAD FLOUR
2 cups

DRIED MINCED
1 tablespoon

DRIED DILL
2 teaspoons

DRIED PARSLEY
2 teaspoons

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
¼ cup

WATER
¼ to
³
⁄
₈
cup

EGG
1

SALT
1½ teaspoons

BUTTER OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

LOW-FAT COTTAGE CHEESE
²
⁄
₃
cup

BREAD FLOUR
3 cups

DRIED MINCED
2 tablespoons

DRIED DILL
1 tablespoon

DRIED PARSLEY
1 tablespoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

MILK
6 tablespoons

WATER
6 to 8 tablespoons

EGG
2

SALT
2 teaspoons

BUTTER OR MARGARINE
2 tablespoons

SUGAR
¼ cup

LOW-FAT COTTAGE
CHEESE
²
⁄
₃
cup

BREAD FLOUR
4 cups

DRIED MINCED ONION
2 tablespoons

DRIED DILL
4 teaspoons

DRIED PARSLEY
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 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 137 / Fat 2 grams / Carbohydrates 24.2 grams / Protein 4.9 grams / Fiber .9 gram / Sodium 294 milligrams / Cholesterol 15.9 milligrams

 

Anita's Italian Herb Bread

For the best breads, use the finest and freshest ingredients available. That is especially true for this particular recipe. Lois's sister Anita, who loves Italian food, will tell you that creating this fabulous bread is well worth the trip to your nearest Italian market or deli to purchase a chunk of imported Parmesan. Once you've tried it, you'll be disappointed with anything less.

SMALL RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

OLIVE OIL
1 tablespoon

SUGAR
2 teaspoons

SALT
1 teaspoon

BREAD FLOUR
2 cups