Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
Bread Machines For Dummies (22 page)
Here is a basic bread with an Italian flair. Just look at those Italian ingredients â olives and olive oil, garlic, a blend of Italian seasonings, and sun-dried tomatoes. Serve it with any classic American-Italian dish or simply top it with your favorite marinara sauce and pass the salad, please.
Preparation time:
15 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
3/4 cup water
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon garlic salt
1 tablespoon Italian seasonings
4 halves sun-dried tomatoes
15 extra-large, ripe olives, pitted and patted dry
3 cups bread flour
2 1/4 teaspoons active dry yeast
1 cup + 2 tablespoons water
3 tablespoons olive oil
3/4 teaspoon salt
3 tablespoons sugar
3/4 teaspoon garlic salt
4 teaspoons Italian seasonings
6 halves sun-dried tomatoes
20 extra-large, ripe olives, pitted and patted dry
4 cups bread flour
1 tablespoon 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.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.
Per serving:
Calories 150; Protein 5g; Carbohydrates 26g; Dietary fiber 1g; Total fat 3.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 240mg.
This is a basic recipe that provides the perfect balance between white and whole-wheat flour. It rises high and is golden in color.
Preparation time:
15 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
3 tablespoons water
1/2 cup milk
1 egg, extra large
2 tablespoons butter, unsalted
3 tablespoons honey
1 1/2 teaspoons
1 cup whole-wheat flour
2 cups bread flour
2 1/4 teaspoons active dry yeast
1/3 cup water
2/3 cup milk
1 egg, extra large
3 tablespoons butter, unsalted
1/4 cup honey
2 teaspoons salt
1 1/3 cups whole-wheat flour
2 2/3 cups bread flour
1 tablespoon 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.
2 Select the Normal or Basic setting and a light to medium crust color and press Start.
3 Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before cooled about an hour, it will look doughy. It has to cool completely to allow the structure of the bread to set.
Cooking tip: To give the crust a nice shine and to keep it soft, rub a tablespoon of cold butter over the top and sides of the hot loaf.
Per serving:
Calories 150; Protein 5g; Carbohydrates 27g; Dietary fiber 2g; Total fat 3g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 210mg.
Here's something you can do with your Onion Dill bread. Remove the crusts from slices of Onion Dill. Lay the slices on a baking sheet and toast under the broiler on one side only. Turn the slices and spread with salmon spread. How do you make salmon spread? Here goes:
3 ounces smoked salmon, shredded
8 ounces cream cheese
2 tablespoons mayonaisse
1 tablespoon lemon juice
1 teaspoon celery salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 1/2 teaspoons white horseradish
1/4 teaspoon white pepper
Combine the ingredients in a food processor and blend until the mixture is even and can be spread easily.
Hearty and Whole-Grain Breads
In This Chapter
Wheat breads
Other whole-grain breads
100% Whole-Wheat Bread
Cracked Wheat Bread
Whole-Wheat Oatmeal Bread
Seed and Wheat Bread
French Bread
Chili Bread
Cheese and Jalapeno Bread
Five-Grain Bread
Dark Pumpernickel Rye Bread
Buttermilk Oatmeal Bread
W
ith the heightened interest in wholesome bread, these are the recipes you will find in the small, contemporary bakeries that tout crusty, flavorful bread, with interesting textures and all natural ingredients. They are practical recipes whose goodness match their full-bodied flavors. Each has a distinctive characteristic that will set it apart in your memory. What a repertoire you will have as you select breads from this chapter!
Milled from the entire wheat kernel, whole-wheat flour adds flavor, texture, and fiber to bread. Breads made with 100 percent whole-wheat flour are dense, with an earthy flavor. Fortunately, bread machines can handle these heavier doughs effortlessly, with excellent results. When whole-wheat flour is added to white bread flour, the resulting loaves have greater body, while still retaining a light texture. Using cracked wheat, oatmeal, and seeds adds texture to the breads and the necessary fiber for our diet.
A bread so delicious, you will wonder if you're truly eating healthy. The egg whites help to make it lighter. The cinnamon and molasses combine to give it just enough seasoning to tantalize the palate.
Preparation time:
15 minutes
Approximate cycle time:
3 to 4 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices