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Crunchy Farmhouse
Bread
Source: Canadian Living Magazine; Feb, 1999
Makes 1 loaf
This rustic crisscross-topped loaf is hearty and flavorful with a combination
of different grains, including millet, a small round and crunchy grain. Look
for it in bulk or health food stores.
1/2 teaspoon granulated sugar
1 cup warm water
2 teaspoons active dry yeast
2 tablespoons honey (liquid)
2 tablespoons butter, melted
1 egg, beaten
about 2 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup quick-cooking rolled oats
1/4 cup cornmeal
1/4 cup natural bran
1/4 cup millet or sesame seeds
1 teaspoon salt
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in honey, butter and egg.
With wooden spoon, stir in 2 cups of the all-purpose flour, whole wheat flour,
oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough
of the remaining flour to form slightly sticky dough.
Turn out onto floured surface; knead for 8 to 10 minutes or until smooth
and elastic, dusting with as much of the remaining flour as necessary to
prevent sticking. Place in greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm draft-free place until doubled
in bulk, 1-1/2 hours.
Punch down dough; turn out onto lightly floured surface. Knead into round
loaf, stretching dough down all around and pinching underneath to shape.
Dust top with flour; place on greased baking sheet. Cover with clean towel
let rise until doubled in bulk, 45 to 60 minutes.
Using serrated knife, slash shallow grid pattern on top of loaf. Bake in
center of 375F oven for 45 minutes or until golden brown and loaf sounds
hollow when tapped on bottom. Remove from pan; let cool on rack.
Bread Machine Crunchy Farmhouse Bread:
Choose whole grain setting; let baked loaf cool on rack.
Crusty White Bread or Rolls (bread machine)
For crusty bread use no milk or milk powder in your dough because milk softens
the crust. The crustiest bread I have gotten from my bread machine was with
this recipe:
2/3 cup water
1 tsp vegetable oil
2 cups flour
2 tsp. sugar
1 tsp. salt
1 tsp. yeast
Bake on regular cycle and remove as soon as it is finished baking.
If you want to oven bake, a good method to enhance your crust is to remove
the dough from the machine right after the kneading completes. Place the
dough in a covered bowl and refrigerate overnight. When I am going to let
the dough sit in the refrigerator overnight I use more liquid in the recipe,
3/4 cup, because the flour continues to absorb the liquid. It may seem too
wet at first but by the next day it will be easier to handle. The next day,
or the day after, take the dough out and shape it. Let it rise and bake in
the oven at a high temperature. I think baking it for an extended period
at a lower temperature will not make the crust as crisp as a high temperature
will. When I bake soft hamburger buns I bake at 350. When I bake the above
recipe for crispy crust rolls I bake at 400-425F.
Cuban Bread for Bread Machine
1 pound loaf:
2/3 cup water
3/4 teaspoon sugar
1-1/2 teaspoons salt
1-1/2 cups bread flour
1 teaspoon active dry yeast
1 1/2 pound loaf:
1 cup water
1 teaspoon sugar
2 teaspoons salt
2 cups bread flour
1-1/2 teaspoons active dry yeast
2 pound loaf:
1-1/3 cups water
1-1/2 teaspoons sugar
1 tablespoon salt
3 cups bread flour
2-1/2 teaspoons active dry yeast
Follow your bread machine manufacturer's directions for preparation of this
type of bread.
Custard Swirl Bread
2 1/2 cups all-purpose flour
1 pkg yeast
1/2 pkg egg custard mix, about 1/4 cup
1/2 cup milk
1/4 cup water
1 egg
2 tbl butter or margarine
1/4 cup sugar
2 tbl cinnamon
1 tbl butter or margarine -- softened
2 1/4 tsp sugar
1 1/2 tsp cinnamon
In bread machine pan, measure flour, yeast, custard mix, salt, milk, water,
butter, and egg. Put on "dough" cycle. Combine 1/4 cup sugar and 2 tbl cinnamon
and set aside.
Remove dough at the beep. Roll out on lightly floured board, to a 14x7 rectangle.
Spread with 1 tbl softened butter and sprinkle the cinnamon/sugar mixture
evenly over dough. Starting at short end, roll up tightly, pressing dough
into roll with each turn. Pinch ends to seal. Place in greased 9x5" bread
pan. Cover and let rise in warm place until double, about 1 hour. Bake at
375 for 35-40 min. Brush top with melted butter, and sprinkle with 21/4 tsp
and 11/2 tsp cinnamon mixture. Remove from pan and cool.
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