Whole
Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple
Recipes
 
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breadmachine recipes here for you to browse through. Happy baking :)
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When in doubt about how to place the
ingredients in your bread machine, use this order:
-
Bottom: liquids and fat
-
Next: salt, seasonings and additions
-
Then: flour (make a well in the center)
-
On top: the yeast (in the well in flour)
Bread Machine Capacity Chart:
If a recipe doesn't include the bread machine size:
1 lb machine = 2 cups flour maximum
1 1/2 lb machine = 3 cups flour maximum
2 lb machine = 4 cups flour maximum
To find your bread machine pan size:
Fill the bread pan with water and measure it out in cups
Less than 10 cups of water = 1 pound
11-13 cups of water = 1 1/2 pounds
More than 13 cups of water = 2 pounds
Converting Hand Made Bread Recipes for the Bread Machine
Source: The Bread Book by Betsy Oppenneer
Most bread machines produce 1-pound or 1-1/2-pound loaves. Any recipe calling
for approximately 6 cups of flour (which can include some cracked wheat,
old-fashioned rolled oats, etc.) can be converted for use in either size
bread machine. Six cups is the magic number because it can easily be divided
by 3 or by 2. Every cup of flour represents 1/2 pound of bread. The math
is easy, although the formula does not apply to yeast. And the amount of
yeast makes a significant difference in the outcome of the bread. Take my
word for it - my calculations for the yeast conversions work.
For a 1-pound loaf:
Divide all the ingredients in your 6-cup recipe by 3, except the yeast. Put
the ingredients into the machine in the order specified in the manual (the
liquid is added first in some machines, the flour in others). Use 1 teaspoon
of yeast for white flour breads. For breads containing whole wheat flour,
increase the yeast to 1-1/2 teaspoons.
If you find that the finished bread is dense, next time increase the yeast
by 1/2 teaspoon.
For a 1-1/2-pound loaf:
Divide all the ingredients in half, except the yeast. Put the ingredients
into the machine in the order specified in the manual. Use 2 teaspoons of
yeast for white flour breads. For breads containing whole wheat flour, increase
the yeast to 2-1/2 teaspoons.
If the baked bread is dense, next time increase the yeast by 1/2 teaspoon.
Follow the manufacturer's instructions for operating the bread machine.
Converting Hand Made Bread Recipes for the Bread
Machine
Source:
The
Bread
Book by Betsy Oppenneer
Most bread machines produce 1-pound or 1-1/2-pound loaves. Any recipe calling
for approximately 6 cups of flour (which can include some cracked wheat,
old-fashioned rolled oats, etc.) can be converted for use in either size
bread machine. Six cups is the magic number because it can easily be divided
by 3 or by 2. Every cup of flour represents 1/2 pound of bread. The math
is easy, although the formula does not apply to yeast. And the amount of
yeast makes a significant difference in the outcome of the bread. Take my
word for it - my calculations for the yeast conversions work.
For a 1-pound loaf:
Divide all the ingredients in your 6-cup recipe by 3, except the yeast. Put
the ingredients into the machine in the order specified in the manual (the
liquid is added first in some machines, the flour in others). Use 1 teaspoon
of yeast for white flour breads. For breads containing whole wheat flour,
increase the yeast to 1-1/2 teaspoons.
If you find that the finished bread is dense, next time increase the yeast
by 1/2 teaspoon.
For a 1-1/2-pound loaf:
Divide all the ingredients in half, except the yeast. Put the ingredients
into the machine in the order specified in the manual. Use 2 teaspoons of
yeast for white flour breads. For breads containing whole wheat flour, increase
the yeast to 2-1/2 teaspoons.
If the baked bread is dense, next time increase the yeast by 1/2 teaspoon.
Follow the manufacturer's instructions for operating the bread machine.
Welbilt bread machine order
of ingredients:
The order is:
water
butter/oil
nonfat dry milk
salt
granulated sugar
bread flour
active dry yeast
For variations, add flavorings after the dry milk.
In general, with Black & Decker bread machines, all the liquid ingredients
go first, followed by the dry ingredients, with the yeast going last. I've
found that Fleischman's Bread Machine yeast gives excellent results, but
the amounts should be 1/4 to 1/2 teaspoon higher than the recipe calls for.
The solid ingredients, orange of lemon peel, nuts , raisins, etc., go in
later, during the "rising" cycle.
Breadman Plus bread machine order of ingredients
The liquid ingredients go in first. The
dry ingredients except for the yeast go in next. Make a little cup in the
top of the dry ingredients and put the yeast in the cup. That is all there
is to it. It is quite easy. It is important that the water and wet ingredients
be at a temperature between 75 and 85 degrees for the best results with the
yeast. I use a candy thermometer to check this.
Breadmaker Mix with Variations (bread machine)
Makes about 14 cups of mix
13 cups bread flour*
2 tablespoons salt
1/2 cup sugar
1/2 cup instant nonfat dry milk
Combine all ingredients in a large bowl. Stir together to distribute evenly.
Label and package: for one lb. loaf, in six 2-1/4 cup containers; for larger
loaf, in four 3-1/3 cup containers. Store in a cool, dry place for up to
six months.
*You can also substitute whole-wheat flour for half of the white flour
To make one lb. loaf:
1 1/2 teaspoons active dry yeast
2 1/4 cups Breadmaker Mix
1 tablespoon butter or vegetable oil
3/4 cup warm water
To make larger loaf:
2 teaspoons active dry yeast
3 1/3 cups Breadmaker Mix
1 1/2 tablespoons butter or vegetable oil
1 1/4 cups warm water
Mix and bake on LIGHT setting per your bread machine instructions.
Variations:
Cinnamon Raisin: Add 1/2 cup raisins and 1-1/2 teaspoons ground cinnamon
to basic recipe. Glaze with powdered sugar glaze, if desired, while still
warm.
French Bread: Eliminate the butter/oil.
Sweet Bread: Add 1 tablespoon of sugar with dry ingredients. Break 1 egg
into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread: Add 1-1/2 teaspoons dry herbs (rosemary, basil, dill, etc.).
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