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Bread Machine Magic : More Than 140 New Recipes From the Authors of Bread
Machine Magic for Use in All Types of Sizes of Bread
Machines
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Looking for a recipe for your
breadmaker or bread machine? Look no further! We have hundreds of mouth-watering
breadmachine recipes here for you to browse through. Happy baking :)
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Butter Bread
(bread machine)
Source:
The
Bread Lover's Bread Machine
Cookbook by Beth Hensperger
7/8 cup water
1 large egg
5 tablespoons unsalted butter cut into pieces
3 cups bread flour
1 tablespoon gluten
1 1/2 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
Buttermilk and Honey Bread
Here is a favorite light-textured white bread recipe for an automatic bread
machine (ABM).
1/2 cup water
1/4 cup honey
3/4 cup buttermilk
2 Tbsp. butter
3 cups white bread flour
1 1/2 tsp. salt
2 1/2 tsp. instant yeast
Place the ingredients in the ABM bread pan in the order given, or as recommended
by your machines manufacturer, and set the machine to a large loaf, light
crust setting.
This recipe also makes a wonderful cinnamon raisin bread if you add 2 tsp.
cinnamon with the flour, and 1 cup of raisins at the "add ingredients" beep.
Buttermilk and Orange Zest Bread
1 3/4 cup less 1 tablespoon warmed lower sodium buttermilk
5 cups unbleached best for bread flour
2 tablespoons white granulated sugar
2 tablespoons olive oil
1 tablespoon cider vinegar
2 medium egg whites
1 egg yolk
1 medium orange, zest from, grated through white pulp
1 level tablespoon vital wheat gluten
1 tablespoon bread machine or active dry yeast
***Optional glazing for Buttermilk Bars***
1 egg white, beaten
1 tablespoon sugar
Place ingredients in bread machine in order suggested by machine manufacturer.
Set machine for dough cycle.
(If making by hand, float yeast in warm water with a pinch of sugar for 5
minutes or until it becomes visibly active. Mix all ingredients and knead
by hand for about 10 minutes. Follow below instructions after that.)
When dough is ready, roll out onto lightly floured bread board. Cut in half.
Press down with hands until dough is about 1/2-inch or slightly more thick.
Slice or cut into bar shapes for either buns or bars. Make long slashes with
a very sharp knife down the length of each bun or bar. If making bars, brush
on glazing (above) each bun.
Set on lightly greased (use olive oil in a spray can) baking sheets. Cover
with very light cloth or wax paper and set in warm place. (Heat your oven
to about 100 F, turn off heat and use that to let dough rise.) Let dough
rise for about 45 minutes.
Set aside and heat oven to 425F.
Bake for about 6 to 8 minutes or until golden brown. When done, if to be
used for Sandwiches, set on rack and let cool. If to be used for Donut type
Buttermilk Bars (a treat for sure), glaze each bar when out of oven with
the following mix. Set aside to cool.
The Glaze
1 cup unsifted confectioner's sugar (1.2 mg) 1 or 2 tablespoons orange juice
with calcium (.31 mg)
1 tablespoon softened unsalted butter (1.562 mg)
Soften or warm butter, mix all ingredients with fork until smooth.
Source: rec food recipes/Nita Holleman(SSMNITA)
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