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Cinnamon Swirl
Bread (bread machine dough cycle)
From: King Arthur Flour Catalog, Winter-Early Spring, 1995
King
Arthur Flour Whole Grain Baking:
Delicious Recipes Using Nutritious Whole
Grains
The
King Arthur Flour Baker's Companion:
The All-Purpose Baking
Cookbook
The
King Arthur Flour Cookie Companion:
The Essential Cookie
Cookbook
2 1/2 tsp instant yeast
3 tbsp sugar
1 1/2 tsp salt
3 1/2 cups bread flour
2 1/2 tbsp powdered milk
2 tbsp unsalted butter, cut into pieces
1 cup plus 2 tbsp warm water
1 tbsp cinnamon mixed with 1 tbsp sugar
Place ingredients, except cinnamon-sugar, into bread machine and run on dough
cycle.
When machine has completed cycle, place dough on lightly oiled surface and
let sit for 5 minutes. Roll into 8x15-inch rectangle, sprinkle with
cinnamon-sugar. Starting with short end, roll dough into tight log. Tuck
ends under. Put loaf seam side down in lightly greased bread pan. Let rise
in warm place for 1 to 1 1/2 hours.
Bake bread in 375 oven for 35-40 minutes. May need aluminum foil tent last
10 minutes of baking to keep it from getting too brown.
Citrus Bread (using homemade popcorn flour)
Makes: one (1 Pound) loaf
Source:
The
Bread Machine
Gourmet by Shea MacKenzie
Adding popcorn flour* to this bread lightens the whole wheat. The result
is a sweet, mellow bread with a distinctive texture.
l large navel orange
2 1/2 cups whole wheat flour
1/2 cup popcorn flour*
1 1/2 tablespoons grated orange zest
1 1/2 tablespoons grated lemon zest
1 teaspoon sea salt
1/2 cup water
3 tablespoons canola, safflower, or sunflower oil
2 tablespoons honey
1 package active dry yeast (2 1/4 tsp)
Peel the orange and remove all the white pith and seeds from the flesh. In
a blender or food processor, puree the pulp and juice until almost smooth.
Measure 1/2 cup of the pulp and juice and set aside. Discard the remaining
pulp.
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure
the dry ingredients and transfer to the pan. Add the pulp and juice, water,
oil, honey, and yeast. Place the bread pan inside the machine and close the
lid.
Program the breadmaker for the whole wheat mode. The unit will begin its
operation.
At the end of the baking cycle, remove the bread promptly from the machine,
taking care as the oven surfaces will be very hot. Invert the bread pan onto
a wire rack and shake several times to dislodge and bread. Allow to cool
completely on the rack before slicing or wrapping for storage.
*A powder-soft flour ground from popped kernels of corn, popcorn flour is
something you must make yourself. Pop unflavored, unsalted popcorn, then
grind the cooled popped kernels in a blender or food processor until fine.
This flour can be stored the same way you store all your flours. Approximately
3 1/2 ounces of unpopped corn yield 4 cups of unpacked flour.
Classic French Bread
Bread machine
Source: Lissa Metz-Gomez
3 cups of French style flour
1 cup of spring water plus 1/4 cup extra
2 teaspoons yeast
1 1/2 teaspoons salt
Bread Machine: Dump the ingredients into the bowl according to your bread
machine manufacturer's instructions. Set the bread machine to the dough cycle.
After several minutes, check the dough. If it's too stiff, add up to 1/4
cup more water. The dough should be somewhat sticky and will firm up after
the first rise. After the dough cycle is through, remove dough, knead a few
times on a greased surface. Place in a greased bowl for a second rise - about
1.5 hours or until doubled in bulk. After the second rise, remove dough to
a greased surface and divide into either 2 pieces for batards or 3 pieces
for baguettes. Form each loaf according to your preference and place in greased
batard or baguette pans. Let rise a third time until puffy, about 1 hour.
In the meantime, preheat your oven to 450 degrees F.
Right before placing loaves into the oven, mist oven with water, close door,
wait a few moments, open door, place loaves into oven, mist oven again. Mist
3 minutes later and again 3 minutes later. Let continue to bake until deep
golden brown or according to your preference. Roughly 20-25 minutes for baguettes
and 30 minutes for batards. |
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