Read Bread Machine Magic Online
Authors: Linda Rehberg
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Morris and Evelyn's Old World Pumpernickel
Because it has a bumpy top, this pumpernickel may not be the best looking of breads, but its flavor can't be beat! Its pleasant, tangy taste is enhanced by the moist texture of potato. This bread is named for Lois's parents who adored Old World breads such as this one.
SMALL RECIPE
MILLER
'
S
BRAN
1 tablespoon
POTATO
WATER
,
COOLED
*
¾ to
7
â
8
cup
PLAIN
MASHED
POTATO
,
ROOM
TEMPERATURE
¼ cup
BUTTER
OR
MARGARINE
1 tablespoon
MOLASSES
1 tablespoon
SALT
1 teaspoon
WHOLE
WHEAT
FLOUR
2 cups
RYE
FLOUR
1
â
3
cup
CORNMEAL
1 tablespoon
CARAWAY
SEEDS
½ teaspoon
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons
MEDIUM RECIPE
MILLER
'
S
BRAN
2 tablespoons
POTATO
WATER
,
COOLED
*
1 to 1
1
â
8
cups
PLAIN
MASHED
POTATO
,
ROOM
TEMPERATURE
½ cup
BUTTER
OR
MARGARINE
1½ tablespoons
MOLASSES
1½ tablespoons
SALT
1½ teaspoons
WHOLE
WHEAT
FLOUR
3 cups
RYE
FLOUR
½ cup
CORNMEAL
2 tablespoons
CARAWAY
SEEDS
1 teaspoon
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 teaspoons
LARGE RECIPE
MILLER
'
S
BRAN
2 tablespoons
POTATO
WATER
,
COOLED
*
1½ to 1
5
â
8
cups
PLAIN
MASHED
POTATO
,
ROOM
TEMPERATURE
½ cup
BUTTER
OR
MARGARINE
2 tablespoons
MOLASSES
2 tablespoons
SALT
2 teaspoons
WHOLE
WHEAT
FLOUR
4 cups
RYE
FLOUR
2
â
3
cup
CORNMEAL
2 tablespoons
CARAWAY
SEEDS
1 teaspoon
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
¼ cup
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 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
NUTRITIONAL INFORMATION PER SLICE
Calories 125 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 4.4 grams / Fiber 4.3 grams / Sodium 246 milligrams / Cholesterol 0 milligrams
*
The water in which you cooked the potato
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Russian Black Bread
The vinegar in this lush, dark pumpernickel adds a bite to it. For a glorious combination of international flavors, try a slice of this unusually tall loaf of Slavic bread with an icy mug of German beer and some good Danish cheese.
SMALL RECIPE
WATER
7
â
8
to 1 cup
CIDER
VINEGAR
1½ tablespoons
DARK
CORN
SYRUP
1½ tablespoons
BUTTER
OR MARGARINE
1½ tablespoons
DARK
BROWN
SUGAR
2 teaspoons
SALT
1 teaspoon
BREAD
FLOUR
2 cups
RYE
FLOUR
½ cup
COCOA
POWDER
2 tablespoons
INSTANT
COFFEE
POWDER
¾ teaspoon
CARAWAY
SEEDS
2 teaspoons
FENNEL
SEEDS
(
OPTIONAL
)
1 pinch
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons
MEDIUM RECIPE
WATER
1
1
â
8
to 1¼ cups
CIDER
VINEGAR
2 tablespoons
DARK
CORN
SYRUP
2 tablespoons
BUTTER
OR MARGARINE
2 tablespoons
DARK
BROWN
SUGAR
1 tablespoon
SALT
1 teaspoon
BREAD
FLOUR
2½ cups
RYE
FLOUR
1 cup
COCOA
POWDER
3 tablespoons
INSTANT
COFFEE
POWDER
1 teaspoon
CARAWAY
SEEDS
1 tablespoon
FENNEL
SEEDS
(
OPTIONAL
)
¼ teaspoon
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons
LARGE RECIPE
WATER
1
5
â
8
to 1¾ cups
CIDER
VINEGAR
3 tablespoons
DARK
CORN
SYRUP
3 tablespoons
BUTTER
OR MARGARINE
3 tablespoons
DARK
BROWN
SUGAR
4 teaspoons
SALT
2 teaspoons
BREAD
FLOUR
4 cups
RYE
FLOUR
1 cup
COCOA
POWDER
4 tablespoons
INSTANT
COFFEE
POWDER
1½ teaspoons
CARAWAY
SEEDS
4 teaspoons
FENNEL
SEEDS
(
OPTIONAL
)
½ teaspoon
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ 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.
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:
Standard
OPTIONAL BAKE CYCLES:
Whole Wheat; Sweet Bread; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 137 / Fat 1.8 grams / Carbohydrates 26.8 grams / Protein 3.4 grams / Fiber 2.2 grams / Sodium 176 milligrams / Cholesterol 0 milligrams
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Rick's Seven-Grain Bread
Seven-grain cereal can usually be found in health-food stores, if not at your local market. This bread smells lovely baking, rises beautifully, and has a slightly crunchy texture. It's great for munching on in the wee hours of the morning when only computer wizards, like Linda's brother-in-law Rick, are still awake.
SMALL RECIPE
WATER
5
â
8
to ¾ cup
EGG
1
OIL
1½ tablespoons
HONEY
1½ tablespoons
SALT
1 teaspoon
WHOLE
WHEAT
FLOUR
1
2
â
3
cups
SEVEN
-
GRAIN
CEREAL
1
â
3
cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons
MEDIUM RECIPE
WATER
7
â
8
to 1 cup
EGG
1
OIL
2 tablespoons
HONEY
2 tablespoons
SALT
1½ teaspoons
WHOLE
WHEAT
FLOUR
2½ cups
SEVEN
-
GRAIN
CEREAL
½ cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons
LARGE RECIPE
WATER
1 to 1
1
â
8
cups
EGG
2
OIL
3 tablespoons
HONEY
3 tablespoons
SALT
2 teaspoons
WHOLE
WHEAT
FLOUR
3
1
â
3
cups
SEVEN
-
GRAIN
CEREAL
2
â
3
cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ 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
NUTRITIONAL INFORMATION PER SLICE
Calories 111 / Fat 2.7 grams / Carbohydrates 19.3 grams / Protein 3.7 grams / Fiber 3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams
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Multigrain Buttermilk Bread
An earthy, wholesome-tasting bread, this makes sublime sandwiches.
SMALL RECIPE
CRACKED
WHEAT
¼ cup
BUTTERMILK
7
â
8
to 1 cup
BUTTER
OR
MARGARINE
1 tablespoon
HONEY
1½ tablespoons