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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.
Corn Dough Bread (Bread Machine)
1 1/2 cups water
5 Tbs corn oil
2 eggs
3 Tbsp sugar
1 tsp salt
3 cups flour
1 1/2 cups Masa Rica ( Instant corn dough mix ) *
1 Tbsp active dry yeast
Prepare the dough in the dough cycle of your bread machine according to
instructions. Add either more flour or water to achieve the correct bread
machine consistency. When the cycle is done, remove dough and gently deflate
and form dough into a loaf to fit a large 9 x 5 loaf pan. Let rise puffy
( more than double in the pan ). Bake in a preheated 350F oven 30 to 40 minutes
or until golden and tested done. Cool 5 minutes in the pan and carefully
remove. Yield: 1 large loaf
* Note: Masa Rica is the instant corn meal used for traditional Hispanic
recipes for tortillas, tamales etc. Goya is one brand commonly found in the
ethnic section. I have also made the bread with stone ground white cornmeal
and also
regular yellow cornmeal with great results. I have only used the bread machine
cycle to prepare the bread dough which can also be baked in the bread machine
for a 2 lb. loaf.
Corn Meal Herb Bread
1 pkg (5/16-oz) yeast
1 tbsp vegetable oil
1 cup unbleached flour
1 tsp salt
3/4 cup bread flour
1 tbsp sugar
1/2 cup white or yellow cornmeal
7/8 cup water
4 tbsp fresh, chopped herbs*
Chives, cilantro, Italian parsley, or basil, OR 4 teaspoons dry herbs.
Put all ingredients, in the order given, into the bread machine, select WHITE
bread, and push Start. Serve warm with sweet butter. Makes 1 loaf, 8 slices.
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