3/4 cups hot water (l15°F-125°FF)
3 tablespoons oil
2 large eggs
1/2 cup finely chopped onions
2/3 cup baked. mashed potatoes
3 tablespoons sugar
1 and 112 teaspoons seasoned salt
4 cups bread flour
2 tablespoons Red Star@ Quick Rise Yeast
Important: Carefully measure the hot water and make sure
it is between 115°F-125°F by using a cooking thermometer.
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a tiquid when you are
adding ingredients, Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press “Select” button to choose the expressbake (80 Minutes) setting.
6) Press the “Start/Stop” button.
Beer Rye Bread
1 and l/4 cups hot beer (115°-125°F)
l/4 cup oil
3 tabtespoons packed brown sugar
1 teaspoon salt
3 cups bread flour
1 cup rye flour
1 and 1/2 tablespoons caraway seeds
3/4 teaspoons ground fennel
3/4 teaspoon fresh orange zest (finely ground orange peel)
2 tablespoons Red Star Quick Rise Yeast
Important: Carefully measure the hot water and make sure
it is between l15-125°F by using a cooking thermometer.
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you wilt pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well. I
4) Snap the halting pan into the breadmaker and close the lid.
5) Press “Select” button to choose the 80 Minutes) setting.
6) Press the “Start/Stop” button.
Pumpkin Pie Bread
For 1 1/2-lb loaf
1 cup pumpkin pie mix
2 eggs, large
4 teaspoons butter
1/4 cup oatmeal
1/3 cup raisins
1/2 cup toasted chopped pecans
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast
Place all the ingredients in your bread pan in the order listed. Select the Fast cycle. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or bottom of the pan you need to add a bit more bread flour. If the dough is crumbly-not in a ball or the ball appears firm-add more water. Check on you dough until you are satisfied that a soft, sticky ball has formed.
After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.
Recipe From: Bread Machines for Dummies today!
Bread Machine Basic Bagels
1 1/8 cup water; lukewarm
3 cup white bread flour
3 1/3 tblsp brown sugar
1 tsp salt
3 1/4 tsp active dry yeast
Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.
Recipe by: More Electric Bread
Bread Machine Oatmeal Bread
1 Medium Loaf
1 1/2 tsp. yeast
1/3 c. non fat dry milk powder or buttermilk powder
2 c. bread flour
1 c. oatmeal
1 1/2 tsp. salt
2 tbsp. sugar
4 tbsp. margarine or oil
1 c. warm water
Place into bread container in order given. Choose setting on machine. Options: Add 1/2 teaspoon cinnamon and 1/2 cup raisins after the first mixing cycle. The machine should beep at the correct time.
Bread Machine Potato Bread
1 small potato, peeled and halved
3 tablespoon vegetable oil
2 tablespoon granulated sugar
1 1/2 teaspoon salt
3 cup all-purpose flour
1 1/2 teaspoon quick-rising dry yeast (or 1 1/4 tsp. bread machine yeast)
In saucepan of boiling salted water, cook potato for 10 to 15 minutes or
until tender; drain, reserving 3/4 cup cooking water. Mash potato well to
make 1/2 cup. Let potato and cooking liquid cool to room temperature.
Remove baking pan from large ( 1 1/2 to 2 lb.) bread machine. Add to pan
(in order) cooking water, oil, sugar, salt, mashed potato and flour.
Sprinkle yeast over top, making sure yeast does not touch water mixture.
According to manufacturer's instructions, choose cycle appropriate to
nonsweet-or nonfresh-milk bread. When baked, immediately remove pan from
machine; shake loaf from pan. Let cool completely on rack. Makes 1 loaf
from pan, 12 slices. Source: The Canadian Living 20th Anniversary Cookbook.
Yield: 1 loaf
Bread Machine Pretzels
1 cup water
1 large egg; beaten
1 teaspoon salt
1/2 teaspoon sugar
2 1/2 cup bread flour
1 3/4 teaspoon active dry yeast
Add ingredients in the order listed. All ingredients must be at room
temperature.
Dough Program Press Menu Select to Dough Press Size of Loaf to 1.5 LB.
setting. Press Start. At the end of the program press STOP. Remove dough
from the bread machine. Dough is ready for hand shaping, rising and baking.
Hand-Shaping: Divide dough into 12 equal portions. Place dough on lightly
greased baking sheet and let rest 5 to 7 minutes. On lightly floured work
surface, roll each piece into an 18" rope.
To shape, bend each rope into a circle, overlapping about 4 inches from
each end and leaving ends free. Take one end of dough in hand and twist at
the point where dough overlaps. Carefully lift ends across opposite edge of
circle. Tuck ends under to make a pretzel shape. Moisten and press ends to
seal.
Place pretzels on a lightly greased pan. Cover, let dough rise in a warm
place until it doubles in size.
Optional: Glaze tops of dough with egg white and sprinkle with coarse salt.
Bake in 425 degrees F. preheated oven for 20 to 25 minutes or until golden
brown.
Recipe by: Welbilt Bread Machine co.
Bread Bowls
1 cup water
2 3/4 cup bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoon yeast
1 large egg yolk
1 tablespoon water
Add water, flour, sugar, salt & yeast to the bread machine pan. Select dough cycle. After machine beeps, divide dough into 6 equal pieces. Pat or roll each
piece into a 7 inch circle on a lightly floured surface.
Grease outsides of six 10 ounce custard cups. Place cups upside down on an ungreased cookie sheet. Shape each circle over outsides of cups.(Don't allow dough
to curl under edges of cups.) Cover & let rise in a warm place 15 - 20 minutes or until slightly puffy.
Preheat oven to 375°F. Mix egg yolk & 1 tbsp water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls
from custard cups. Cool bread bowls upright on wire rack.
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