Authors: Linda Rehberg

Bread Machine Magic (13 page)

OIL
1 tablespoon

MOLASSES
1 tablespoon

MINCED
FRESH
ONION
¹â
₃cup

SALT
1Â½ teaspoons

WHOLE
WHEAT
FLOUR
1Â½ cups

BREAD
FLOUR
1Â½ cups

RYE
FLOUR
Â¾ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1Â½ tablespoons

CARAWAY
SEEDS
1 teaspoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1
⁵â
₈to 1Â¾ cups

OIL
4 teaspoons

MOLASSES
4 teaspoons

MINCED
FRESH
ONION
Â½ cup

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
2 cups

RYE
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

CARAWAY
SEEDS
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2Â½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2
. 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.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Whole Wheat

OPTIONAL BAKE CYCLES:
Standard; Delayed Timer; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 127 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 3.9 grams / Fiber 3 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

Citrus Rye

This aromatic rye bread has a delicate citrus flavor. It makes superb croutons for a Caesar salad.

SMALL RECIPE

MILK
Â½ cup

WATER
³â
₈to Â½ cup

SHORTENING
1Â½ tablespoons

MOLASSES
1 tablespoon

DARK
BROWN
SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2 cups

RYE
FLOUR
Â½ cup

GRATED
ORANGE
RIND
2 tablespoons

GRATED
LEMON
RIND
1Â½ tablespoons

CARAWAY
SEEDS
2 teaspoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

MILK
⁵â
₈cup

WATER
Â½ to
⁵â
₈cup

SHORTENING
2 tablespoons

MOLASSES
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
1Â½ teaspoons

BREAD
FLOUR
2Â½ cups

RYE
FLOUR
1 cup

GRATED
ORANGE
RIND
3 tablespoons

GRATED
LEMON
RIND
2 tablespoons

CARAWAY
SEEDS
1 tablespoon

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1Â½ tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

MILK
⁷â
₈cup

WATER
⁵â
₈to Â¾ cup

SHORTENING
3 tablespoons

MOLASSES
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
3 cups

RYE
FLOUR
1 cup

GRATED
ORANGE
RIND
4 tablespoons

GRATED
LEMON
RIND
3 tablespoons

CARAWAY
SEEDS
4 teaspoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2Â½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 145 / Fat 2.4 grams / Carbohydrates 27 grams / Protein 3.6 grams / Fiber 1.9 grams / Sodium 236 milligrams / Cholesterol .5 milligram

Swedish Limpa Rye Bread

The fennel seeds add an unusual licorice flavor to this bread. Thinly sliced, it's good enough for any smorgasbord.

SMALL RECIPE

WATER
Â¾ to
⁷â
₈cup

OIL
2 teaspoons

HONEY
2 teaspoons

SALT
Â½ teaspoon

BREAD
FLOUR
1
¹â
₃cups

RYE
FLOUR
²â
₃cup

CARAWAY
SEEDS
Â½ teaspoon

FENNEL
SEEDS
Â¼ teaspoon

GRATED
ORANGE
RIND
1Â½ tablespoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1Â½ tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1Â½ teaspoons

MEDIUM RECIPE

WATER
1
¹â
₈to 1Â¼ cups

OIL
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2Â½ cups

RYE
FLOUR
1 cup

CARAWAY
SEEDS
1 teaspoon

FENNEL
SEEDS
Â½ teaspoon

GRATED
ORANGE
RIND
2 tablespoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1Â½ teaspoons

LARGE RECIPE

WATER
1Â¾ to 1
⁷â
₈cups

OIL
4 teaspoons

HONEY
4 teaspoons

SALT
1 teaspoon

BREAD
FLOUR
2
²â
₃cups

RYE
FLOUR
1
¹â
₃cups

CARAWAY
SEEDS
1 teaspoon

FENNEL
SEEDS
Â½ teaspoon

GRATED
ORANGE
RIND
2Â½ tablespoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2Â½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 123 / Fat 1.4 grams / Carbohydrates 24.3 grams / Protein 3.2 grams / Fiber 1.9 grams / Sodium 153 milligrams / Cholesterol 0 milligrams

Sauerkraut Rye Bread

Talk about a hearty breadÂ â¦ here's one that's almost a meal in itself! It's moist, soft, and has the unmistakable flavor of sauerkraut. A slice of this bread would be a great accompaniment to steaming hot vegetable soup on a chilly winter night. It would also taste wonderful with thin slices of corned beef, Swiss cheese, and a sweet, hot mustard.

SMALL RECIPE

WATER
Â½ to
⁵â
₈cup

SAUERKRAUT
,
SQUEEZED
,
WELL
DRAINED
,
AND
CHOPPED
Â½ cup

BUTTER
OR
MARGARINE
1 tablespoon

MOLASSES
1 tablespoon

DARK
BROWN
SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1
¹â
₃cups

RYE
FLOUR
²â
₃cups

CARAWAY
SEEDS
2 teaspoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1Â½ tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons