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Pecan Wheat Bread
Source: King Arthur Flour
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 200th Anniversary Cookbook/Dedicated to the Pure Joy of
Baking
Yields: 1 loaf
Have you ever noticed whole wheat bread's magical transformation in the toaster?
Now, you may be a fan of whole wheat bread au natural, sliced from the loaf
and made into a sandwich, or eaten plain. But if you're lukewarm about plain
whole wheat bread, try it toasted -- what a difference! The naturally sweet,
nutty flavor of the wheat is brought out by the toaster's heat, and the aroma
as well as the taste of whole wheat toast brings home once again why wheat
is the world's second most popular grain (rice earning top honors). A brunch
array of toasts -- whole wheat, oatmeal and cinnamon -- will bring out the
appetite in even the pickiest breakfast eater.
2 1/2 teaspoons instant yeast
1 cup plus 6 tablespoons water
1/4 cup dark brown sugar
2 tablespoons butter
2 1/2 cups King Arthur Special For Machines Bread Flour
1 cup King Arthur 100% White Whole Wheat Flour
1 1/4 teaspoons salt
1 cup pecan meal or 1 cup walnuts, chopped
Manual/Mixer Method:
In a medium-sized mixing bowl, or the bowl of your electric mixer, combine
all of the ingredients. Stir the mixture together, using your hands, a spoon,
or your mixer, till the dough forms a shaggy mass that begins to pull away
from the sides of the bowl.
Knead the dough, by hand or mixer, for about 10 minutes, till it's become
smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover
the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method:
Place all of the ingredients into the pan of your bread machine. Program
the machine for manual or dough, and press Start. Examine the dough about
midway through the kneading cycle; it should be stiff but smooth, not gnarly.
Adjust the consistency with additional water or bread flour, as needed. Allow
the machine to complete its cycle.
Transfer the dough to a lightly oiled work surface, shape it into a log,
and place it in a lightly greased 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan.
If you use the smaller pan, the bread will rise very high and a bit outwards,
forming a slight "mushroom" shape. Using the larger pan will yield a loaf
that's shorter and wider. Tent the dough with lightly greased plastic wrap,
or with a dough rising cover, and allow it to rise till it's crowned about
1 inch over the rim of the smaller pan, or has just cleared the rim of the
larger pan, about 45 minutes.
Bake the bread in a preheated 350 F oven for 35 to 40 minutes, tenting it
with aluminum foil for the final 15 minutes. The interior temperature of
the finished loaf should register 190 F on an instant-read thermometer.
Remove the bread from the oven, remove it from the pan, and place it on a
wire rack to cool. While the bread is hot, lightly brush it with butter or
margarine, or spray it with butter-flavored pan spray; this will keep the
crust soft and give it a nice satiny shine.
Pepperoni-Cheese Bread (bread machine)
Source:
Oster
Deluxe Bread & Dough
Maker Also
see
Oster
Deluxe Bread & Dough Maker Manual & Recipes
1997
For a 1 1/2 lb loaf:
1 1/4 cups water
3 1/4 cups bread flour
1/3 cup shredded mozzarella cheese
2 Tbsp sugar
1 1/2 tsp garlic salt
1 1/2 tsp dried oregano leaves
1 1/2 tsp active dry yeast
2/3 cup sliced pepperoni
For a 1 lb loaf:
3/4 cup water
2 cups bread flour
1/3 cup shredded mozzarella cheese
1 Tbsp sugar
1 tsp garlic salt
1 tsp dried oregano leaves
1 1/2 tsp active dry yeast
1/2 cup sliced pepperoni
Add ingredients according to directions for your machine.
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