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Bread Machine
Crescent Rolls
1 egg plus enough water to make 1 1/3 cups
1 1/2 teaspoons salt
1/4 cup sugar
1 cup margarine
4 cup bread flour
2 teaspoons bread machine yeast
2 tablespoons margarine or butter, melted
Dough Cycle
Add first 6 ingredients to bread machine in the order appropriate to your
machine.
Run dough cycle.
Allow to rise another 30 minutes after dough cycle.
Roll into 20-inch circle, brush with melted margarine.
Cut into 20 wedges.
Roll up each wedge starting at rounded edge.
Place rolls point side down on baking sheet and curve slightly.
Cover and let rise 20-30 minutes.
Preheat oven 375.
Brush with rest of margarine and bake 8-10 minutes.
Bread Machine Doughnuts
From: Joni's Recipe
1 1/2 cups bread flour (7 oz.)
3/4 cup all purpose flour (3 1/2 oz.)
3 Tbsp sugar
2 Tbsp dry milk
1 tsp salt
2 1/2 Tbsp butter
3/4 cup water
1 tsp dry yeast
TOPPINGS:
3 oz Semi-sweet chocolate; melted
1/2 cup blanched almonds; chopped
1/2 cup confectioner's sugar
1/2 cup whipped cream
1/2 cup cinnamon sugar (2 3/4 oz.)
Place first 6 ingredients inside the bread pan. Add water. Close cover and
place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start.
Breadmaker completes the basic dough mode 2 hours and 25 minutes later.
Divide the dough into 12 equal portions. Roll each portion into a ball. Place
on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.)
Shape each ball as desired, in a ring, twisted, or in an oval shape. Place
on a greased baking pan. Proof at 90 deg. for 30 minutes or until nearly
doubled.
Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool. Garnish
with your choice of toppings.
If desired, cut a hole on one end of doughnut and fill with jelly or your
favorite filling.
Bread Machine Focaccia
1 pkg (1/4 oz) active dry yeast
3 cups bread flour
1 tsp sugar
1 cup plus 2 tbsp lukewarm water
3 tbsp extra-virgin olive oil
1 tbsp kosher salt
leaves from 2 rosemary sprigs
In the order recommended by your bread machine manufacturer, combine the
yeast, flour, sugar, salt, and lukewarm water in the container of your machine.
Set the machine on the dough cycle, and, if you have the capability, the
French bread or white bread mode.
Close the cover and start the machine.
When the dough is ready and the machine signals the end of the cycle, transfer
the dough to a lightly floured surface and divide it in half. Shape each
half into a rounded disk and transfer the disks to 1 large or 2 small baking
sheets. Cover with plastic wrap and set aside to rise until doubled in bulk,
usually 45 min to 1 hour. (Don't worry if it takes as long as 2 hours.)
Punch down the disk and spread each one into an 8-to-9-inch round about 1/2-inch
thick. Use your knuckles to dimple the top of the dough. Cover and set aside
until risen and puffy, about 45 minutes; again, up to 2 hours is fine.
Preheat the oven to 425 degrees F.
Just before baking, use your knuckles to dimple the surface of each focaccia
again. Drizzle the oil over the round and spread it into the dimples with
the back of a spoon. Sprinkle the focaccia with the kosher salt, and scatter
the rosemary leaves on top.
Bake the focaccia in the top third of the oven for about 18 minutes, or until
the tops are golden and the bottoms are lightly browned and crisp. Transfer
to a wire rack. Cut into wedges and serve at once, or let cool and wrap for
later.
Makes: 2 Rounds
Source: Food and Wine, June 1996
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