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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.
List Price: $128.95
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Convection Automatic Bread
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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." |
Looking for a recipe for your
breadmaker or bread machine? Look no further! We have hundreds of mouth-watering
breadmachine recipes here for you to browse through. Happy baking :)
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Whole Wheat
Cinnamon Raisin Bread (bread machine)
For a 1 pound loaf:
5/8 to 3/4 cup buttermilk*
1 egg
3/4 teaspoon salt
1/4 cup butter or margarine
2 tablespoons brown sugar
1 cup whole wheat flour
1 1/4 cups bread flour
2 tablespoons gluten (optional)
1/2 cup raisins
3/4 teaspoon cinnamon
1 to 1 1/2 teaspoons active dry yeast
For 1 1/2 pound loaf:
7/8 cup to 1 cup plus 1 tablespoon buttermilk*
1 egg
1 teaspoon salt
1/3 cup butter or margarine
3 tablespoons brown sugar
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons to 3 tablespoons gluten (optional)
2/3 cup raisins
1 teaspoon cinnamon
2 teaspoons active dry yeast
Place all ingredients in bread pan, select Light Crust setting, and press
start.
After baking cycle ends, remove from pan, place on cake rack, and allow to
cool 1 hour before slicing.
*Start with the least amount of milk and check bread machine during first
mixing cycle...add more slowly, if necessary. The raisins will eventually
soak up some of the milk so if it looks too wet at first, don't worry too
much. Too much milk will make the bread very wet and heavy, though. - Kerry
Ogata
rec.food.recipes/Kerry Ogata/1996
Source:
The
Bread Machine Magic Book of Helpful Hints: Dozens of Problem-Solving Hints
and Troubleshooting Techniques for Getting the Most out of Your Bread
Machine
Whole Wheat English Muffins (bread machine)
From:
Better
Homes and Gardens Bread Machine
Bounty
Makes 8 or 9 muffins
1 1/4 cup milk
2 tbsp shortening
2 cups whole wheat flour
1 cup bread flour
1/3 cup cracked wheat
1 tbsp brown sugar
3/4 tsp salt
1 tsp yeast
cornmeal
Place the first 8 ingredients in bread pan. Select dough cycle. When cycle
is complete, remove dough from machine. On a lightly floured surface, cover
dough and let stand for 10 minutes.
Roll dough to slightly less than 1/2 inch thick. Cut out muffins with a
4-inch-round biscuit cutter, re-rolling scraps.
Dip both sides of each muffin into cornmeal. (If necessary, to make cornmeal
adhere, lightly brush muffins with water.) Cover and let rise in a warm place
till very light (about 30 minutes). (Or, do not let rise. Cover and refrigerate
for 2 to 24 hours.
Cook muffins 4 or 5 at a time in an ungreased electric skillet at 325F for
25 to 30 minutes or until bread sounds hollow when tapped with your fingers,
turning every 5 minutes.
Or, cook over low heat on an ungreased large griddle or in several skillets
for 25 to 30 minutes, turning frequently. Cool muffins thoroughly. To serve,
split muffins horizontally and toast or broil.
Refrigerate any remaining muffin dough for up to 8 hours before cooking.)
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