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"I like that suggestions are made
for other uses of the recipes, like Alpine Muesli Rolls can be formed into
4 mini loaves, baked and thinly sliced and then used for a base for hors
d'oeuvres; or the Giant Parmesan Breadsticks can be made into focaccia and
brushed with olive oil and salt. So many of the loaves can also be made into
dinner rolls!"
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250
Best American Bread Machine Baking
Recipes
 
Wake up to the smell of freshly baked
bread with this programmable bread machine. The 680-watt appliance automatically
adjusts the speed and timing for foolproof results, while its convection
fan circulates air during baking for superior crust color and texture. Exclusive
Low Carb, Gluten-Free, and Artisan Dough settings are just 3 of 16 preset
menu options available with the touch of a button.
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"I have several breadmaking books I
use with my bread machine, and this is by FAR my favorite (I have the update
2002 Hermes House Edition, but it is essentially the very same book)! Recipes
are very easy to follow (no impossible to find ingredients), and directions
are concise. I have yet to have a recipe turn out anything but a wonderful,
tasty loaf of bread... and the aroma is to die for!!! I love the numerous
photographs too! Buy this book if you are thinking of buying ANY breadmachine
book! 5 Stars!"
"I have never had a bad loaf with
this book! I use the updated Hermes House edition (2002)(Cooks Encyclopedia
version) but essentially the same great book! You can't go wrong with this
one! I have used it with my great TR888 and TR700 bread machines and I make
at least 2 loaves a week." |
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Turkey
Stuffing Bread (bread machine)
SMALL
2/3 cup water
1 egg
2 tbsp butter or margarine
1/4 cup onion diced
1 1/2 tsp brown sugar or 1 1/2 tsp white sugar
1/3 tsp salt
1/4 tsp black pepper
2/3 tsp dry sage
2/3 tsp celery seeds
1/2 tsp poultry seasoning
1/2 cup cornmeal
1 2/3 cups bread flour
1 tsp yeast
MEDIUM
1 cup water
1 egg
3 tbsp butter or margarine
1/3 cup diced onion
2 1/4 tsp brown or white sugar
1/2 tsp salt
1/3 tsp black pepper
1 tsp dry sage
1 tsp celery seeds
3/4 tsp poultry seasoning
2/3 cup cornmeal
2 1/2 cups bread flour
1 1/2 tsp yeast
LARGE
1 1/3 cups water
2 egg
4 tbsp butter or margarine
1/2 cup diced onion
1 tbsp brown or white sugar
2/3 tsp salt
1/2 tsp black pepper
1 1/3 tsp dry sage
1 1/3 tsp celery seeds
1 tsp poultry seasoning
1 cup cornmeal
3 1/3 cups bread flour
2 tsp yeast
STUFFING
1/2 cup chopped celery
1/4 cup chopped onion
3 tbsp butter or margarine
3 1/2 cups cubed or crumbed bread (medium or large loaf)
3/4 cup chicken or turkey broth
1/4 cup walnuts
salt and pepper to taste
Bread:
Use light to medium crust setting on a white, sweet cycle. No timer.
Stuffing:
Saute the celery and onion in the butter until soft. Toss with bread in a
bowl. Add warmed broth and season and mix until well blended. Stuff bird
or bake in a covered casserole at 350 for 20 minutes.
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