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Water (70
to 80øF)
3/4 cup 1 cup plus 2 tablespoons
Butter or
margarine
1 tablespoon 1 1/2 tablespoons
Salt
3/4 teaspoon 1 teaspoon
Bread flour
2 cups 3 cups
Non-fat
dry milk
4 teaspoons 2 tablespoons
Sugar
4 teaspoons 2 tablespoons
Yeast
1 teaspoon 1 1/2 teaspoons
Measure
all ingredients into bread machine pan in the order suggested by manufacturer.
Process
on basic/white bread cycle; use medium/normal crust colour setting. Remove
bread from pan; cool on wire rack.
Nutrition
information per serving (1/12 of 1 1/2-lb. recipe): calories 149; total
fat 2 g; saturated fat 1 g; cholesterol 4 mg;
sodium 215
mg; total carbohydrate 27 g; dietary fibre 1 g; protein 5 g.
Basic
Wheat Bread
1-POUND
LOAF INGREDIENTS
1 1/2-POUND LOAF
3/4 cup
water
1 cup plus 2 tablespoons
1 tablespoon
butter or margarine
1 tablespoon
3/4 teaspoon
salt
1 teaspoon
1 cup
whole wheat flour
1 1/2 cups
1 cup
bread flour
1 1/2 cups
3 tablespoons
nonfat dry milk powder
1/4 cup
2 teaspoons
sugar
1 tablespoon
1 1/2 teaspoons
Yeast 2 teaspoons
Add ingredients
to bread machine pan in the order suggested by manufacturer.
Recommended
cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal
color setting. (If basic/white bread cycle is used, add 1 tablespoon
gluten to either size recipe - see Adding Gluten tip below.) Timed-bake
feature can be
used.
Nutrition
information per serving (1/12 of 1 1/2-lb. recipe): calories 132; total
fat 2 g; saturated fat 1 g; cholesterol 3 mg;
sodium 215
mg; total carbohydrate 25 g; dietary fiber 2 g; protein 5 g.
Basic
Rye Bread
1-POUND
LOAF INGREDIENTS
1 1/2-POUND LOAF
3/4 cup
water
1 cup plus 2 tablespoons
1 tablespoon
light molasses
2 tablespoons
1 tablespoon
butter or margarine
1 tablespoon
3/4 teaspoon
salt
1 teaspoon
1 2/3 cups
bread flour
2 1/2 cups
2/3 cup
medium rye flour
1 cup
1 tablespoon
packed brown sugar
2 tablespoons
2 teaspoons
unsweetened cocoa powder
1 tablespoon
1/2 teaspoon
Whole Caraway Seed 3/4 teaspoon
1 1/2 teaspoons
2 teaspoons
Use the
1-pound recipe if your machine pan holds 10 cups or less of water. Add
ingredients to bread machine pan in the order
suggested
by manufacturer.
Recommended
cycle: Whole wheat/whole grain or basic/white bread cycle; light or medium/normal
color setting. (If
basic/white
bread cycle is used, add 1 tablespoon gluten to either size recipe - see
Adding Gluten tip below.) Timed-bake
feature
can be used.
Pumpernickel
Bread
1/12- Pound loaf
1 cup plus 2 tablespoons
Water
1 1/2 teaspoons
Salt
1/3 cup Molasses
2 tablespoons Vegetable
oil
1 cup plus 1 tablespoon
Rye flour
1 cup plus 2 tablespoons
Wheat flour
1 1/2 cups Bread
flour
3 tablespoons Baking
cocoa
1 1/2 teaspoons
Instant coffee (dry)
1 tablespoon Caraway
seed
1 teaspoon Yeast
2- Pound loaf
1 1/2 cups tablespoons
Water
2 teaspoons Salt
1/2 cup Molasses
2 tablespoons Vegetable
oil
1 1/2 cups Rye
flour
1 1/2 cups Wheat
flour
2 cups Bread flour
1/4 cup Baking
cocoa
2 teaspoons Instant
coffee (dry)
2 tablespoons Caraway
seed
1 1/4 teaspoons
Yeast
Measure carefully,
placing all ingredients in bread machine pan in the order recommended by
the manufacturer.
Select Whole Wheat
or Basic/White cycle. Use medium or light crust color. Do not use delay
cycle. Remove baked bread from
pan and cool on
a wire rack
Master
Pizza Dough
1 cup water
(70 to 80øF)
2 tablespoons
olive or vegetable oil
3/4 teaspoon
salt
3 cups bread
or all-purpose flour
2 teaspoons
Yeast
Cornmeal
Measure
water, oil, salt, flour and yeast into bread machine pan in the order suggested
by manufacturer. Process on
dough/manual
cycle. When cycle is complete, remove dough to lightly floured surface.
If necessary, knead in additional flour
to make
dough easy to handle.
Lightly
oil 1 (14-inch) or 2(12-inch) pizza pan(s); sprinkle lightly with cornmeal.
Roll or press to fit into prepared pan(s). For 2
pizzas,
divide dough into 2 pieces; roll or press to fit into prepared pans. Top
as desired (see Specialty Pizza Toppings below).
Bake at
400øF for 20 to 30 minutes or until done; baking time will vary
with size of pizza and toppings selected.
Picnic
Bread
Picnic bread is
fun for cold-cuts sandwiches because it already contains relish! This bread
has a
sweet and spicy
taste and slightly yellow color. It looks and tasted great.
1-pound loaf
1 teaspoon active
dry yeast
1 ½ tablespoons
sugar
2 cups bread flour
1 teaspoon salt
2 tablespoons sweet
pickle relish (drained)
1 tablespoon butter
½ cup warm
milk
2 tablespoons warm
water
1 ½-pound
loaf
1 ½ teaspoon
active dry yeast
2 tablespoons sugar
3 cups bread flour
1 ½ teaspoon
salt
¼ cup sweet
pickle relish (drained)
1 ½ tablespoon
butter
6 ½ ounces
warm milk
3 tablespoons warm
water
Add ingredients
to your Bread Machine pan in the order given.
This recipe can
be used with the regular or rapid time bake cycles.
Peanut-butter
Bread
it's better than you might
think
Note: this is a bread-machine recipe. I don't actually know how to
make bread by hand. I imagine you can just use standard hand-made
technique, but you may have to modify the recipe somewhat for
hand-kneading because it's a bit STICKY. I'd suggest substituting a
third cup peanut meal for one of the scoops of peanut butter.
1 cup water
1 tablespoon margarine or butter, melted
2 heaping spoonfuls of peanut butter
(2 tablespoons if you're picky, but
more is good). I like to use chunky.
1 cup or so flour (preferably the stuff
labelled for bread-making)
1 cup wheat flour
1/3 - 1/2 cup peanut meal (peanuts ground
to a powder)
2 tablespoons or so brown sugar
a glob of maple syrup (or try molasses)
1 teaspoon salt
1.5-2 teaspoons active dry yeast
Put ingredients in bread machine, starting
with wet ingredients, then
flour and dry ingredients, then the yeast
on top. Standard wheat
setting is usually appropriate. Start
her up and let her go... hours later
you have a wonderfully moist and delicious
chunk of bread.
Note: Bread machines vary.It makes a reasonably
small loaf -- a standard white bread
recipe takes 2 cups of flour -- scale
the recipe for your breadmaker
appropriately.
Banana chocolate-chip bread
Wow, this stuff is great!
Note: This is a
bread-machine recipe. My bread machine makes small
loaves that require
about 2 cups of flour. If your bread machine
typically
requires more flour, then scale the amounts of the ingredients
appropriately.
Also note: This
is not the thick sweet banana bread you're probably accustomed to eating
at holiday time. This is more of a banana-flavoured bread, though it is
reasonably sweet and a little thicker than ordinary bread.
1/2 cup water
1 medium-sized banana, smushed
1 tablespoon margarine or butter,
melted
1 egg white -- I usually use "Egg Beaters"
which are just egg white in a
carton (it's pretty convenient)
1 cup or so white flour (the stuff labelled
for bread-making, which is
high in gluten, or else add a tablespoon
of gluten flour to normal white flour)
1 cup oat flour (or just add another
cup of white, but I love the oat flavour -- rice flour is also tasty)
2 tablespoons or so brown sugar
a glob of maple syrup (optional, or add
honey)
3/4 teaspoon salt
1.5-2 teaspoons active dry yeast
a handful of chocolate chips
Put ingredients in bread machine, starting
with wet ingredients, then flour and dry ingredients, then the yeast on
top. Set it on "Sweet" setting and "Light" crust, if your bread machine
has those options, otherwise the "White" setting basically does the job.
If the dough looks too moist after the first kneading, I usually find that
a little extra flour never hurts. Add the chocolate chips after the first
sequence of mixing -- my bread machine stops and beeps when it's ready
for add-ins.
(Adding them in earlier crushes
them and melts them, in which case you get banana-chocolate bread, which
isn't bad either.) Start up that machine and let her go...hours later you
should get a dense, moist loaf of some of the most delicious bread I've
ever tasted. These loaves usually rise less and come out a bit smaller
than normal loaves of bread.
COUNTRY POTATO BREAD
A creamy white bread, yummy toasted! Browns beautifully!
ADD TO BREAD MACHINE IN THIS ORDER:
(or according to your manufacturers specifications)
2 Tablespoons butter, melted
1 1/2 cups milk
3/4 cup instant mashed potatoes
3 cups white flour
1 Tablespoon sugar
1 teaspoon salt
1 scant Tablespoon yeast
Use white/dough cycle. After cycle
is finished, place dough on floured board and let rest ten minutes.
Knead into loaf shape and place in oiled
1.5 lb. loaf pan. Cover and let
rise in a warm place for 40 minutes, or until double. Bake at 400°
for 25 minutes. Remove from pan, cool on rack.
Health
Grain
This bread machine recipe is delicious and one of my favorites
1-pound loaf
3/4 cup water
1 1/2 cups white bread flour
1/4 cup wheat bread flour
2 teaspoon dry milk
1 teaspoon salt
2 teaspoon honey
1 tablespoon olive oil
1/4 cup carrots (chopped or grated)
1/4 cup sunflower seeds
1/4 cup bran flakes
1 tablespoon wheat germ
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
1 1/2-pound loaf
1 1/4 cup water
2 cups white bread flour
3/4 cup wheat bread flour
1 tablespoon dry milk
1 1/2 teaspoon salt
1 tablespoon honey
2 tablespoon olive oil
1/2 cup carrots (chopped or grated)
1/2 cup sunflower seeds
1/2 cup bran flakes
2 tablespoon wheat germ
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
Add ingredients to your Bread Machine
pan in the order given. If using the time bake cycle, place the carrots
away from the
yeast. This will help prevent the carrots
from turning brown.
This recipe can be used with the regular,
rapid, or delayed time bake cycles.
Orange and Cardamom Bread
Ingredients
3 teaspoons surebake
yeast
1 teaspoon white sugar
½ cup semolina
3 cups high grade
flour
1 teaspoon salt
Grated rind of an
orange
1 teaspoon ground
cardamom
90g melted butter
¼ cup orange
juice
1 cup of warm water
1 egg and 1 egg yolk,
lightly beaten
Steps:
1.Mix together
melted butter, eggs, orange juice and warm water.
2.Place
ingredients into bread pan in the order listed.
3.Place
bread pan into the machine and close the lid.
4.Select
basic dark setting. Select 750g loaf size.
5.Press
start button, do not use the time delay for this recipe.
6.When
cooked and cooled, spread slices of bread with soft cream cheese and
top with chopped dates or thin slices of crystallised ginger.
Sally Lunn Bread
The origins of the name of this bread
are unclear, but it is a rich variation on the white-bread
theme with egg and extra sugar. It makes
a rich sandwich bread and is excellent for toast. Sally
Lunn is a high riser.
1-pound loaf
1/2 teaspoon active dry yeast
3 tablespoons sugar
2 cups bread flour
1/2 teaspoon salt
3 1/2 ounces warm milk
1 egg
3 1/2 tablespoons butter
1 1/2 ounces warm water
1 1/2-pound loaf
1 teaspoon active dry yeast
4 tablespoons sugar
3 cups bread flour
1 teaspoon salt
5 ounces warm milk
2 eggs
5 1/2 tablespoons butter
1/2 cup warm water
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular
or rapid bake cycles.
Christmas Bread
This bread filled with spices, candied
fruit, and the delightful taste
of maple syrup.
1-pound loaf
2 cups whole wheat flour
1/2 cup bread flour
2 tablespoons date sugar
1/4 cup (about 1 small potato) mashed
potatoes
1 teaspoon salt
1 teaspoon caraway seeds
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 cup water
2 tablespoons maple syrup
1 tablespoon canola, safflower, or sunflower
oil
1 package active dry yeast
1/4 cup dark raisins
1/4 cup chopped candied citron
1 1/2-pound loaf
2 1/4 cups whole wheat flour
3/4 cup bread flour
3 tablespoons date sugar
1/3 cup (about 1 small potato) mashed
potatoes
1 1/2 teaspoon salt
1 1/2 teaspoon caraway seeds
3/4 teaspoon ground allspice
3/4 teaspoon ground mace
1 1/4 cup water
3 tablespoons maple syrup
2 tablespoon canola, safflower, or sunflower
oil
4 teaspoons active dry yeast
1/3 cup dark raisins
1/3 cup chopped candied citron
Carefully measure the dry ingredients
and transfer to the pan. Add the water, maple syrup, oil, and yeast. Program
the
breadmaker for the whole wheat mode.
At the end of the mixing cycle and just before the kneading cycle begins,
add the raisins
and citron to the dough.
This recipe can be used with the regular
or rapid bake cycles.
Oven
baked Bread
Apple-Elderberry Quick Bread
Ingredients
2-1/2 cups all-purpose
flour
1/2 cup granulated
sugar
4 teaspoons
baking powder
1 teaspoon cinnamon
1/8 teaspoon
salt
1/2 cup (1 stick)
butter, chilled and cut into small pieces
1 large egg,
lightly beaten
1 cup milk
elderberry jam
1 small apple
chopped in small pieces
Preheat oven to 400 degrees F. Grease
bottom and sides of 13 x 9 inch pan. Mix together flour, sugar, baking
powder, cinnamon
and salt. Using a pastry blender or 2
knives, cut butter into flour mixture until crumbly. Reserve 2 tablespoons
of beaten egg for
glaze. Mix together remaining egg and
milk. Add milk mixture to flour mixture, toss with fork until moistened.
Spread batter evenly
in pan. Score batter into 15 squares.
Dip finger in flour and make an indentation in the centre of each square
being careful not to
pierce bottom of dough. Place 1/2 teaspoon
apple in each square and cover apple with elderberry jam. May be prepared
ahead the
night before and covered and placed in
refrigerator. In the morning brush bread with reserved egg. Sprinkle with
2 tablespoons
granulated sugar.
NAAN (FRIED LEAVENED BREAD)
Servings : 8
1/2
cup Yogurt
1/2
cup Milk
1/2
teaspoon Baking soda
1
teaspoon Sugar
4
tablespoons Butter/oleo
2
each Eggs, lightly beaten
3
packages Dry yeast (1 pack=10 oz)
3
cups White flour
1/2
teaspoon Salt
1/2
teaspoon Poppy seed
Warm yogurt and stir in milk, until thoroughly
mixed. Remove from heat.
Add baking soda, sugar, 2 tbs butter/oleo,
eggs and dry yeast.
Sift together the flour and salt. Make
a well in the flour and gradually add the yogurt
mixture.
Knead the flour 15 to 20 mins until smooth
and elastic. Brush dough with some of the
remaining butter/oleo. Cover with a warm,
damp cloth and set aside in a warm place for 3
hours until the dough had risen to twice
its size.
Dust hands with flour. Knead the dough
again for a few mins and divide into 8 balls. Roll
each ball into a 10-in pancake. Pull
each pancake gently to give it an oval shape. Cover
with damp cloth 20 mins.
Heat a griddle until very hot. Mix the
remaining 2 tbs butter/oleo with poppy seed. Brush
one side of each nan with the mixture
and the other side with warm water.
Place the warm-water side on the griddle
for 1/2 minute. Remove from the griddle and place
nan under broiler for about 2 mins. Serve
with curries and tandoori dishes.
OATMEAL BURGER BUNS
Servings : 16
1
package Active dry yeast
1/4
cup Warm water
1/4
cup Molasses
4
tablespoons margarine
2
teaspoons Salt
1/4
cup Brown sugar
2
cups Oatmeal (uncooked)
1
cup Boiling water
1
cup Cool water
2
cups Whole wheat flour
2 1/2
cups Unbleached white flour
Measure 1/4 cup warm water and stir yeast
and 1 tablespoon of the molasses in the water. Let
stand until bubbly.
Meanwhile, in a large bowl, combine margarine,
remaining molasses, salt, brown sugar,
oatmeal and the boiling water, stirring
until margarine melts.
Add cool water and yeast to above mixture.
Beat in 4 cups of the flour, 1 cup at a time.
Turn out the dough onto a floured board
and knead until smooth, about 5 minutes, adding more
flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise
ina warm place until doubled (about 1
hour).
Punch dough down and divide into 16 equalpieces.
Shape each piece into a smooth ball.
Place balls about 2 inches apart on greased baking
sheets and flatten slightly. Cover and
let rise in a warm place until doubled (30 or 40
minutes.)
Bake in a preheated 350 degree oven until
lightly browned, about 20 minutes.
Note: This recipe can be shaped into
2 loaves and placed in greased 9 x 5-inch loaf pans.
Allow to rise until double and bake in
a 350 degree oven about 40 minutes or until bread
sounds hollow when tapped on bottom.
SWEDISH CARDAMOM BRAID
Servings : 12
2
tablespoons Active Dry Yeast
1/2
cup Lukewarm Water (105 to 110, degrees)
1/2
cup Milk, scalded
1/4
cup Sugar
1/2
teaspoon Salt
1/4
cup Vegetable Oil
1
Egg
3 1/2
To 4 c Flour
1
teaspoon Ground Cardamom
1/2
cup Raisins, dark or golden
Combine the yeast and the lukewarm water.
Let stand until dissolved. Pour the hot milk over
the sugar to dissolve it. Pour the hot
milk over the sugar to dissolve it. Add the salt and
vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups
of the flour and the cardamom into the sugar mixture.
Add the raisins and extra flour. Beat
until smooth. Turn the dough onto a lightly-floured
surface. Knead until smooth and elastic.
Transfer to a lightly-oiled bowl, cover
with a damp towel and let rise in a warm place until
doubled, about 1 hour.
Punch down the dough and transfer to
a lightly-floured surface. Divide into thirds. Roll
each part into a 10-inch-long strand.
Braid loosely.
Place on a lightly-oiled baking sheet.
Cover and let rise in a warm place until doubled,
about 1 hour.
Bake in a 350-degree oven for 30 to 35
minutes.
Serves 12
SPICY BROWN BREAD
Servings : 1
3/4
cup Cornmeal
3/4
cup Whole Wheat Flour
2
teaspoons baking powder
1/4
teaspoon Sea salt (optional)
2
tablespoons Carob powder
1/2
teaspoon Cinnamon
1/2
teaspoon Ginger
1/2
teaspoon Nutmeg
3/4
cup Milk or soymilk
1/2
cup Unsulphured molasses
1
teaspoon Lemon extract
Combine dry and liquid ingredients in
separate bowls, then stir together until smooth.
Batter seems thin but it will thicken.
Pour batter into oiled pan. Bake at 350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes
or one 8 inch square pan.
