Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
Bread Machines For Dummies (25 page)
If you're on a fat-free diet, this bread's for you. It tastes great plain, with nothing spread on top, or you can use it as a sandwich bread.
Preparation time:
10 minutes
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1/2 cup yogurt
1/2 cup + 1 tablespoon water
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons sugar
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast
2/3 cup yogurt
3/4 cup water
1 1/2 teaspoons salt
3/4 teaspoon baking soda
3 tablespoons sugar
4 teaspoons vital wheat gluten
4 cups bread flour
4 teaspoons fast-acting yeast
1 Place all the ingredients in your bread pan in the order listed.
2 Select the Fast cycle.
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 bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly â not in a ball or if the ball appears firm â add more water. Your machine still has kneading time and will work the water into your bread dough. Check on your dough until you are satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.
Per serving:
Calories 120; Protein 5g; Carbohydrates 25g; Dietary fiber 1g; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 260mg.
Honey with granola cereal â that sounds like breakfast. To toast or not to toast, that is the question. Granola Bread tastes great toasted, but it's good fresh out of the machine.
Preparation time:
10 minutes
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1/3 cup water
2/3 cup milk
3 tablespoons honey
1 tablespoon oil
1 teaspoon salt
1 tablespoon vital wheat gluten
1/3 cup whole-wheat flour
1/3 cup granola cereal
2 1/4 cups bread flour
1 tablespoon fast-acting yeast
2/3 cup water
3/4 cup milk
1/4 cup honey
4 teaspoons oil
1 1/2 teaspoons salt
4 teaspoons vital wheat gluten
1/2 cup whole-wheat flour
1/2 cup granola cereal
3 cups bread flour
4 teaspoons fast-acting yeast
1 Place all the ingredients in your bread pan in the order listed.
2 Select the Fast cycle.
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 bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly â not in a ball or if the ball appears firm â add more water. Your machine still has kneading time and will work the water into your bread dough. Check on your dough until you are satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.
Per serving:
Calories 140; Protein 5g; Carbohydrates 27g; Dietary fiber 1g; Total fat 2g; Saturated fat 0g; Cholesterol 0mg; Sodium 210mg.
Choose your flavor. Want strawberry bread? Buy a strawberry muffin mix. How about blueberry bread? Blueberry muffin mix to the rescue. We tried this recipe with every kind of muffin mix we could find and it turned out great bread every time.
Preparation time:
10 minutes (maybe 8 minutes â it's quick and easy)
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1 cup + 2 tablespoons water
1 package (6 to 8 ounces) muffin mix
1 tablespoon vital wheat gluten
2 cups bread flour
1 tablespoon fast-acting yeast
1 1/4 cups + 3 tablespoons water
1 package (6 to 8 ounces) muffin mix
4 teaspoons vital wheat gluten
3 cups bread flour
4 teaspoons fast-acting yeast
1 Place all the ingredients in your bread pan in the order listed.
2 Select the Fast cycle.
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 bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly â not in a ball or if the ball appears firm â add more water. Your machine still has kneading time and will work the water into your bread dough. Check on your dough until you are satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.
Per serving:
Calories 140; Protein 5g; Carbohydrates 27g; Dietary fiber 1g; Total fat 2g; Saturated fat 0g; Cholesterol 5mg; Sodium 135mg.
Man cannot live by bread alone. Yes, we agree. Mushroom Onion Bread needs only a bowl of soup to make a complete meal. It's rich, earthy, and good. And it's fat free!
Preparation time:
10 minutes
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
3/4 cup + 2 tablespoons water
1 4-ounce can chopped mushrooms, drained
1 teaspoon salt
2 tablespoons sugar
1 tablespoon dried minced onions
1/4 teaspoon garlic powder
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast
1 cup + 3 tablespoons water
1 4-ounce can chopped mushrooms, drained
1 1/2 teaspoons salt
3 tablespoons sugar
4 teaspoons dried minced onions
1/2 teaspoon garlic powder
4 teaspoons vital wheat gluten
4 cups bread flour
4 teaspoons fast-acting yeast
1 Place all the ingredients in your bread pan in the order listed.
2 Select the Fast cycle.
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 bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly â not in a ball or if the ball appears firm â add more water. Your machine still has kneading time and will work the water into your bread dough. Check on your dough until you are satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.
Tip:
A
4-ounce can of mushrooms equals 1/4 cup of solidly packed chopped mushrooms.
Tip:
If you're chopping mushrooms in a small food processor, include the canning juices for an efficient chopping process, and then drain the mushrooms well and dry thoroughly on paper towels.
Per serving:
Calories 120; Protein 5g; Carbohydrates 25g; Dietary fiber 1g; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 210mg.
Peanut butter and jelly are staples in American homes. Who doesn't remember devouring PB&J sandwiches as a kid? Put the peanut butter and jelly
in
the bread and, mmm, it's good.
Preparation time:
10 minutes
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
3/4 cup water
1/3 cup milk
1/3 cup creamy peanut butter
1 egg, extra large
2 tablespoons honey
1 teaspoon salt
1/2 cup peanut butter chips
1/2 cup dried fruit
1/3 cup whole-wheat flour
2 1/3 cups bread flour
1 tablespoon fast-acting yeast
1 cup water
1/2 cup milk
1/2 cup creamy peanut butter
1 egg, extra large
3 tablespoons honey
1 1/2 teaspoon salt
2/3 cup peanut butter chips
2/3 cup dried fruit
1/2 cup whole-wheat flour
3 cups bread flour
4 teaspoons fast-acting yeast
1 Place all the ingredients in your bread pan in the order listed.
2 Select the Fast cycle.
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 bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly â not in a ball or if the ball appears firm â add more water. Your machine still has kneading time and will work the water into your bread dough. Check on your dough until you are satisfied that a soft, sticky ball has formed.
4 After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.
Per serving:
Calories 210; Protein 8g; Carbohydrates 31g; Dietary fiber 3g; Total fat 6g; Saturated fat 2g; Cholesterol 20mg; Sodium 260mg.