Read Bread Machine Magic Online
Authors: Linda Rehberg
Bread Machine Magic (23 page)
R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons
LARGE RECIPE
WATER
1
1
â
8
to 1¼ cups
GRATED
ZUCCHINI
½ cup
GRATED
CARROT
½ cup
BUTTER
OR MARGARINE
2 tablespoons
HONEY
2 tablespoons
SALT
2 teaspoons
BREAD
FLOUR
4 cups
NONFAT
DRY
MILK POWDER
2 tablespoons
GROUND
CINNAMON
2 teaspoons
GROUND
CLOVES
1 teaspoon
VITAL
WHEAT GLUTEN
(
OPTIONAL
)
3 tablespoons
R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 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 117 / Fat 1.2 grams / Carbohydrates 23.1 grams / Protein 3.1 grams / Fiber 1 gram / Sodium 248 milligrams / Cholesterol .1 milligram
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Zucchini Wheat Bread
The zucchini adds moisture and a comforting flavor to this nutritious bread. (Note: Don't be too quick to add extra liquid ⦠the zucchini take a while to give up their moisture.)
SMALL RECIPE
MILK
3 to 5 tablespoons
EGG
1
GRATED
ZUCCHINI
1 cup
BUTTER
OR
MARGARINE
1 tablespoon
DARK
BROWN
SUGAR
1 tablespoon
SALT
1 teaspoon
BREAD
FLOUR
1½ cups
WHOLE
WHEAT
FLOUR
½ cup
WHEAT
GERM
3 tablespoons
GROUND
CORIANDER
1 teaspoon
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons
MEDIUM RECIPE
MILK
¼ to
3
â
8
cup
EGG
1
GRATED
ZUCCHINI
1½ cups
BUTTER
OR
MARGARINE
1½ tablespoons
DARK
BROWN
SUGAR
1½ tablespoons
SALT
1½ teaspoons
BREAD
FLOUR
2¼ cups
WHOLE
WHEAT
FLOUR
¾ cup
WHEAT
GERM
¼ cup
GROUND
CORIANDER
1½ teaspoons
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons
LARGE RECIPE
MILK
3
â
8
to ½ cup
EGG
2
GRATED
ZUCCHINI
2 cups
BUTTER
OR
MARGARINE
2 tablespoons
DARK
BROWN
SUGAR
2 tablespoons
SALT
2 teaspoons
BREAD
FLOUR
3 cups
WHOLE
WHEAT
FLOUR
1 cup
WHEAT
GERM
6 tablespoons
GROUND
CORIANDER
2 teaspoons
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 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 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
NUTRITIONAL INFORMATION PER SLICE
Calories 127 / Fat 1.9 grams / Carbohydrates 23.1 grams / Protein 4.4 grams / Fiber 1.9 grams / Sodium 252 milligrams / Cholesterol 15.4 milligrams
Fruit Breads
Â
Aloha Bread
This is a delightful whole wheat bread with a surprising flavor of the tropics. It is wonderful in bread pudding or as French toast.
SMALL RECIPE
BUTTERMILK
½ to
5
â
8
cup
8-
OUNCE
CAN CRUSHED
PINEAPPLE
,
WELL
DRAINED
1
BUTTER
OR MARGARINE
1 tablespoon
SUGAR
2 tablespoons
SALT
½ teaspoon
WHOLE
WHEAT
FLOUR
1
1
â
3
cups
BREAD
FLOUR
2
â
3
cup
FLAKED
SWEETENED
¼ cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons
R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons
MEDIUM RECIPE
BUTTERMILK
¾ to
7
â
8
cup
8-
OUNCE
CAN CRUSHED
PINEAPPLE
,
WELL
DRAINED
1
BUTTER
OR MARGARINE
1½ tablespoons
SUGAR
3 tablespoons
SALT
1 teaspoon
WHOLE
WHEAT
FLOUR
2 cups
BREAD
FLOUR
1 cup
FLAKED
SWEETENED
1
â
3
cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons
R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons
LARGE RECIPE
BUTTERMILK
¾ to
7
â
8
cup
8-
OUNCE
CAN CRUSHED
PINEAPPLE
,
WELL
DRAINED
2
BUTTER
OR MARGARINE
2 tablespoons
SUGAR
¼ cup
SALT
1 teaspoon
WHOLE
WHEAT
FLOUR
2
2
â
3
cups
BREAD
FLOUR
1
1
â
3
cups
FLAKED
SWEETENED
COCONUT
½ cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons
R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 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; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 136 / Fat 2.5 grams / Carbohydrates 25.5 grams / Protein 4 grams / Fiber 2.9 grams / Sodium 183 milligrams / Cholesterol .5 milligram
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Sunday Morning Apricot Bread
This is a welcome addition to the breakfast table, but don't wait for Sunday morning; it's great every day. This bread is well received as a gift. Everyone seems to like the strong apricot flavor. (Hint: Use unsulphured apricots if you can find them.)
SMALL RECIPE
OLD
-
FASHIONED
ROLLED
OATS
1
â
3
cup
BUTTERMILK
5
â
8
to ¾ cup
EGG
1
BUTTER
OR
MARGARINE
1½ tablespoons
APRICOT
PRESERVES
3 tablespoons
SALT
1 teaspoon
BREAD
FLOUR
1
1
â
3
cups
WHOLE
WHEAT
FLOUR
2
â
3
cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon
CHOPPED
DRIED
APRICOTS
1
â
3
cup
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons
MEDIUM RECIPE
OLD
-
FASHIONED
ROLLED
OATS
½ cup
BUTTERMILK
1 to 1
1
â
8
cups
EGG
1
BUTTER
OR
MARGARINE
2 tablespoons
APRICOT
PRESERVES
¼ cup
SALT
1½ teaspoons
BREAD
FLOUR
2 cups
WHOLE
WHEAT
FLOUR
1 cup
VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons
CHOPPED
DRIED
APRICOTS
½ cup
R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons
LARGE RECIPE
OLD
-
FASHIONED
ROLLED
OATS
2
â
3
cup
BUTTERMILK
1¼ to 1
3
â
8
cups