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Recipes For Family And
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breadmachine recipes here for you to browse through. Happy baking :)
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Mexican Thin Crust
Pizza
2/3 cup water
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, minced
1 teaspoon minced jalapeno
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
2 cups bread flour
1 teaspoon bread machine yeast
Place all of the ingredients in your machines fully assembled pan in the
order recommended by your machines manufacturer. Place the pan in your machine.
Select the dough cycle and press start. You may need to add some more flour
(1 Tbsp. at a time) if the dough is too wet or more water if the dough is
too dry (1 Tbsp. at a time).
Preheat your oven to 500 degrees F for at least 30 minutes. Grease the pizza
pan with olive oil or pan spray. If using a peel and stone, dust the peel
with cornmeal to prevent the pizza from sticking.
While the dough is rising, prepare your toppings and grate your cheese.
After the dough has risen one time, roll it out on a lightly floured or cornmeal
dusted surface or hand stretch until a nice circle is formed. It may never
be a perfect circle but that is just part of homemade pizza. Dust the dough
with flour or cornmeal only as needed to prevent sticking. Lay the dough
on your prepared pan or peel. Pull the dough up around the edges of the pan
so that a slight lip is formed, and crimp the edges.
Place your toppings on. You should place sauce first, followed by cheese,
meat, vegetables and seasonings. You should also leave 1/2 inch untopped
border around the crust.
For a thin crispy crust, place your toppings on the pizza and bake immediately.
For a thicker, chewier crust, allow the dough to rise for 15 to 30 minutes.
The longer the rise, the thicker the dough.
To bake, place the pizza on the bottom rack of the oven or directly on the
pizza stone and bake until the crust is golden brown and the cheese has melted.
This should take 10 to 15 minutes.
Source: unknown
Midnight Sun Bread
"This is an outstanding bread! It has a delicate, cake-like texture and combines
the orange and caraway flavors which are popular in so many Scandinavian
breads. It's also good toasted."
SMALL - 1 POUND LOAF:
3/4 to 7/8 cup buttermilk
1 1/2 tablespoons butter margarine
1 1/2 tablespoons honey
1 teaspoon salt
2 cups bread flour
2 teaspoons grated orange rind
1 teaspoon caraway seeds
1/3 cup raisins
1 1/2 teaspoons RED STAR active dry yeast
MEDIUM - 1 1/2 POUND LOAF:
1 1/8 to 1 1/4 cups buttermilk
2 tablespoons butter margarine
2 tablespoons honey
1 1/2 teaspoons salt
3 cups bread flour
1 tablespoon grated orange rind
1 1/2 teaspoons caraway seeds
1/2 cup raisins
2 teaspoons RED STAR active dry yeast
LARGE - 2 POUND LOAF:
1 1/2 to 1 5/8 cups buttermilk
3 tablespoons butter margarine
3 tablespoons honey
2 teaspoons salt
4 cups bread flour
1 1/2 tablespoons grated orange rind
2 teaspoons caraway seeds
2/3 cup raisins
2 1/2 teaspoons RED STAR active dry yeast
Place all ingredients in bread machine pan, using the least amount of liquid
listed in the recipe for each size loaf.
Select Light Crust setting, and press Start.
Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry
and stiff, or if your machine sounds as if it's straining to knead it, add
more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable
ball that is slightly tacky to the touch.
After the baking cycle ends, remove bread from pan, place on a cooling rack,
and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Sweet Bread; Raisin/Nut
Source:
Bread
Machine Magic, Revised Edition: 138 Exciting Recipes Created Especially for
Use in All Types of Bread
Machines by Linda Rehberg and Lois Conway
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