Bread Machines For Dummies (23 page)
Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
3/4 cup + 2 tablespoons water
1 egg white, large
3 tablespoons vegetable oil
1 tablespoon molasses
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 tablespoon vital wheat gluten
3 cups whole-wheat flour
3 1/2 teaspoons active dry yeast
1/2 cup raisins
1/2 cup walnuts
1 cup water
2 egg whites, large
1/4 cup vegetable oil
4 teaspoons molasses
2 teaspoons cinnamon
1 1/2 teaspoons salt
4 teaspoons vital wheat gluten
4 cups whole-wheat flour
4 1/2 teaspoons active dry yeast
2/3 cup raisins
2/3 cup walnuts
1 Have all the ingredients at room temperature and place them, except the raisins and walnuts, in the pan in the order listed.
2 Select a Whole Wheat cycle and medium crust color.
3 Add the raisins and the walnuts approximately five minutes before the end of the last kneading. Many machines signal with a beep that it's time to add extras like raisins and nuts.
Per serving:
Calories 200; Protein 6g; Carbohydrates 31g; Dietary fiber 5g; Total fat 7g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 300mg.
A crunchy texture and a nutty flavor make this bread delicious.
Preparation time:
1 hour
Approximate cycle time:
2 1/2 to 3 1/2 hours
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1 cup + 1 tablespoon water
1/2 cup cracked wheat
4 teaspoons oil
3/4 teaspoon salt
4 teaspoons sugar
2 1/4 cups bread flour
2 1/4 teaspoons active dry yeast
1 1/3 cups water
2/3 cup cracked wheat
2 tablespoons oil
1 teaspoon salt
2 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
1 Pour the boiling water over the cracked wheat and let it set until it's at room temperature.
2 Have all the other ingredients at room temperature, and place them in the pan in the order listed.
3 Select a Basic White or Normal cycle and medium crust color.
Per serving:
Calories 160; Protein 5g; Carbohydrates 30g; Dietary fiber 2g; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 290mg.
What a wholesome bread this is! It's great for toast, and the walnuts make it really special. It can be made as a loaf in your bread machine, baked as a round loaf in your oven, or divided into wonderful dinner rolls.
Preparation time:
15 minutes
Approximate cycle time:
1 hour and 20 to 30 minutes
Approximate rising and baking time:
1 1/2 hour
Yield:
1 1/2-pound loaf, 12 slices or 12 rolls; 2-pound loaf, 16 slices or 18 rolls
1 cup water
2 tablespoons vegetable oil
1/4 cup molasses
1 teaspoon salt
1/2 cup oatmeal (dry, not cooked)
1 cup whole-wheat flour
2 cups bread flour
2 1/4 teaspoons active dry yeast
3/4 cup walnuts (coarsely chopped)
1 egg
1 tablespoon water
1 tablespoon oatmeal
1 1/4 cups + 2 tablespoons water
3 tablespoons vegetable oil
1/3 cup molasses
1 1/2 teaspoons salt
2/3 cup oatmeal (dry, not cooked)
1 1/3 cups whole-wheat flour
2 2/3 cups bread flour
1 tablespoon active dry yeast
1 cup walnuts (coarsely chopped)
1 egg
1 tablespoon water
1 tablespoon oatmeal
1 Have all the ingredients (except the egg, water, and oatmeal used for the topping) at room temperature and place them in the pan in the order listed.
2 Select the dough cycle, and when the cycle is complete, turn the dough onto a lightly floured surface.
3 Punch down to remove air bubbles, and shape the dough into a round loaf or divide it into rolls.
4 Place the loaf or rolls on a greased cookie sheet. (Pan rolls can also be made by placing the balls in a 9- x 12-inch pan.)
5 Cover and let rise in a warm place, until an indentation remains after touching the side of the loaf or roll.
6 With a fork, whisk together 1 egg and 1 tablespoon of water. Brush the egg-wash on top of the loaf. Sprinkle with dry oatmeal.
7 Bake in a preheated 375° oven for 30 to 40 minutes for the loaf, 15 minutes for individual rolls that are on a cookie sheet or in a muffin pan, or 30 to 40 minutes for pan rolls that are in a 9- x 12-inch pan.
Variation: Bake the bread in a bread machine. Lift the lid just before the bread starts to bake (about five minutes before the end of the second rise) and apply the egg-wash and oatmeal. Use a Basic White or Normal cycle.
Per serving:
Calories 240; Protein 7g; Carbohydrates 38g; Dietary fiber 3g; Total fat 8g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 300mg.
This recipe makes a hearty bread that's fragrant with cumin and molasses, with added flavor from sunflower nuts and sesame seeds. Enjoy a slice with a bowl of soup and you'll feel satisfied for hours.
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
1 1/3 cups water
3 tablespoons oil
1/4 cup light molasses
1 egg, large
1 1/2 teaspoons salt
1/2 teaspoon cumin
2 tablespoons sesame seeds
1/2 cup sunflower nuts
1 cup whole-wheat flour
2 cups bread flour
2 1/4 teaspoons active dry yeast
1 1/2 cups water
1/4 cup oil
1/3 cup light molasses
2 eggs, large
2 teaspoons salt
3/4 teaspoon cumin
3 tablespoons sesame seeds
2/3 cup sunflower nuts
1 1/3 cups whole-wheat flour
2 2/3 cups bread flour
1 tablespoon active dry yeast
1 Have all the ingredients at room temperature and place them in the pan in the order listed.
2 Select a Basic White or Normal cycle and medium crust color.
Per serving:
Calories 200; Protein 6g; Carbohydrates 29g; Dietary fiber 3g; Total fat 8g; Saturated fat 1g; Cholesterol 20mg; Sodium 50mg.
These breads belong in a category all their own. Each one is so unique â crowd pleasers, to say the least. Don't be surprised if you find one at your local pub or restaurant, where they serve it as their signature bread.
This wonderful recipe was developed by Don, an owner of a Toastmaster bread machine. He and Glenna worked together to develop a full-flavored French bread with a wonderful, crisp, flaky crust.
This method is very similar to what bakers call the
sponge method.
The first step uses only part of the flour and all of the rest of the ingredients, which makes a batter. By holding this loose dough in the machine for four to eight hours, Don achieved a flavor similar to a mild sourdough and he improved the texture of the bread. Thanks, Don, for letting us share your recipe!
Preparation time:
10 minutes
Approximate cycle time:
9 hours
Approximate rising and baking time:
1 hour
Yield:
12 slices
1 1/3 cups water
3/4 teaspoon salt
4 cups flour
1 package yeast
1 egg white
1 Have all the ingredients at room temperature.
2 Place the water, 2 cups flour, and the yeast in the bread pan.
3 Select the Dough or Manual setting and press Start.
4 Allow the cycle to mix the batter-like dough through the first kneading, and then press Stop.
5 Allow the dough to set in the pan, in the machine, for four to eight hours, and then add the remaining 2 cups of flour and the salt.
6 Select the Dough or Manual setting again, and let the machine continue through the entire cycle.
7 Remove the dough from the machine and divide it in half.
8 Shape each half into a baguette, and place them on a greased cookie sheet that's been floured with cornmeal.
9 Allow the bread to rise until an indentation remains after lightly touching the side of a baguette.
10 Place a 9-x -13-inch pan on the lowest shelf. Add boiling water to 1-inch depth.
11 Brush fully risen loaves with glaze made with 1 tablespoon water and 1 egg white whisked together.
12 With a very sharp knife, make diagonal slashes in the top of the loaf.
13 Carefully remove the hot pan of water from the oven.
14 Bake in a preheated 400° oven for 20 minutes. Cool on racks.
Variation: The bread can also be made in a bread machine, using the French cycle.
Per serving:
Calories 120; Protein 5g; Carbohydrates 26g; Dietary fiber 1g; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 290mg.