Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
Bread Machines For Dummies (26 page)
Use potatoes to create a rich, soft-textured bread, the kind that mothers used to make. At first, we thought that you would use leftover mashed potatoes for this bread. But then we thought that maybe you don't mash potatoes, or if you do, you don't have any on hand. In that case, you'll need to boil some potatoes. A 6-ounce potato will yield approximately 3/4 cup mashed; an 8-ounce potato will yield about 1 cup. If you do boil the potatoes just for this bread, use the cooled potato water as the water ingredient in this recipe.
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 mashed potatoes
3/4 cup + 1 tablespoon water
4 teaspoons oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast
1 cup mashed potatoes
1 cup + 2 tablespoons water
2 tablespoons oil
4 teaspoons sugar
1 1/4 teaspoons salt
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 140; Protein 5g; Carbohydrates 26g; Dietary fiber 1g; Total fat 2g; Saturated fat 0g; Cholesterol 0mg; Sodium 230mg.
You've heard the saying “easy as pie.” This delicious bread is made by using pumpkin pie mix, and it's as easy as pie to make. Believe it or not, we could not include a 2-pound size for Pumpkin Pie Bread because it would overflow the pan. It has a great flavor and a moist, tender texture.
Preparation time:
10 minutes
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices
1 cup pumpkin pie mix
2 eggs, large
4 teaspoons butter
1/4 cup oatmeal
1/3 cup raisins
1/2 cup toasted chopped pecans
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon 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 200; Protein 7g; Carbohydrates 33g; Dietary fiber 2g; Total fat 6g; Saturated fat 1.5g; Cholesterol 45mg; Sodium 45mg.
Tom is most familiar with Saffron Bread from Sweden. We adapted one of his recipes to use on the Fast cycle. Although saffron brings a golden color and its own distinct flavor to the bread, and a little saffron is good, too much saffron gives a medicinal flavor. Use only as directed.
Preparation time:
10 minutes
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
2/3 cup milk
2 eggs, large
4 teaspoons butter
1 teaspoon salt
2 tablespoons sugar
1/4 teaspoon saffron
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast
3/4 cup milk
3 eggs, large
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons sugar
1/4 teaspoon saffron
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:
Crush slightly less than 1/2 teaspoon saffron threads to make 1/4 teaspoon powdered saffron.
Per serving:
Calories 140; Protein 6g; Carbohydrates 25g; Dietary fiber 1g; Total fat 2.5g; Saturated fat 1g; Cholesterol 45mg; Sodium 210mg.
This is a wonderful sopping bread. Try it with beef stew. You won't want to eat stew without Spaghetti Bread ever again. You'll spend longer making the stew than the bread.
Preparation time:
10 minutes (depending on how long it takes you to open a can)
Approximate cycle time:
1 hour
Yield:
1 1/2-pound loaf, 12 slices; 2-pound loaf, 16 slices
1 1/3 cups spaghetti sauce
2 tablespoons vegetable oil
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast
1 3/4 cups spaghetti sauce
3 tablespoons vegetable oil
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 a fast cycle.
3 Open the lid after the machine has kneaded the dough for about five minutes. For this recipe, the dough should be soft and sticky, cleaning the side of the pan but not the bottom. 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 150; Protein 5g; Carbohydrates 25g; Dietary fiber 2g; Total fat 3.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 150mg.
Celebrate the Seasons
In This Chapter
Basic Danish Dough
12 delicious recipes based on the Basic Danish Dough
January â Frosted Cinnamon Buns
February â Glazed Cherry Heart
March â Hot Cross Buns
April â Greek Easter Bread
May â Baked Applesauce Spice Donuts
June â Sandwich Tea Rolls
July â Red, White, and Blue Danish
August â Peach Pizza
September â Apple Kuchen
October â Elephant Ears
November â Pumpkin ân Spice Dinner Rolls
December â Saint Lucia Crown