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Archive for the ‘Automatic Bread Machine’ Category

Bananas And Cream Bread

28 Aug

Bananas and Cream Bread

2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3/4 teaspoon nutmeg
1 1/2 tablespoons vegetable oil
1 cup mashed bananas
2 tablespoons mashed bananas
3/4 cup sour cream or plain yogurt
1/4 cup water
1 tablespoon water
3/4 cup chopped nuts or raisins

Add all ingredient except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.

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Sweet Potato Pecan Bread

27 Aug

Sweet Potato Pecan Bread

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

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Kahlua Cream Bread

26 Aug

Kahlua Cream Bread

1/8 cup Kahl?a (if you use more, use
    proportionately less water
1/4 cup water
1 (15 ounce) can evaporated milk
1 teaspoon salt
1 1/2 teaspoons vegetable oil
3 cups bread flour
2 tablespoons brown sugar
1 teaspoon yeast

Filling
Miniature chocolate chips

Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle.

At end of dough cycle, remove dough and place on lightly-floured bread board. Cover and let rest for 10 minutes.

Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf.

Place in greased bread pan, cover and let rise for 45 minutes.

Slash loaf with a lame or razor blade. Brush with milk. Bake in preheated 375 degree F oven for 25 to 30 minutes.

Remove loaf onto a cake rack and let cool.

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Raspberry Cream Bread

13 Aug

Raspberry Cream Bread

Yields 1 loaf.

3/4 cup sour cream or yogurt, regular or low fat
2 tablespoons unsalted butter or vegetable oil
1 1/2 teaspoons raspberry extract
1/3 cup canned raspberry pie filling
2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/4 teaspoon salt, to taste
1 1/2 teaspoons active dry yeast

If the instructions that came with your baking machine call for the yeast to be placed in the baking pan first thing, remember to add the other dry ingredients before the liquids. Otherwise, scoop the sour cream or yogurt into the pan and add the butter (or canola oil), raspberry extract, raspberry filling, flour, wheat germ and salt. Scatter the yeast over the top of the other ingredients or place it in its own separate dispenser if your machine has such a device. Set the machine to its rapid-bake cycle for this loaf.

When the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom crusts and cut the remaining square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few fresh raspberries scattered over the top.

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Oreo Cookie Bread

12 Aug

Oreo Cookie Bread

3/4 cup milk
1 egg
4 tablespoons butter
3 tablespoons granulated sugar
3/4 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup Oreo cookies, crushed

Bake according to manufacturer’s instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished.

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Pizza Crust

11 Aug

Pizza Crust

Posted by Robin in MA at recipegoldmine.com

This is a recipe that came with my bread machine (West Bend) which I have slightly modified. I usually double the recipe and make them in 2 cookie sheets with edges. When I first made pizza with this crust my 6 year old son told me it was the best pizza in town! That is really a compliment because he is a VERY picky eater and we have 8 pizza shops in our little town! LOL

3/4 cup water (80 – 90 degrees F)
2 tablespoons vegetable oil
2 cups flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons Italian seasoning
2 teaspoons dry active yeast or
    1 1/2 teaspoons bread machine yeast

Select dough setting. Place ingredients in pan as listed making a shallow well in the center for yeast. When dough cycle is complete, remove dough and place on floured surface. Knead about 1 minute then let rest for about 15 minutes.

Roll out dough to fit 12- or 14-inch pizza pan. Place dough in greased pan that has been sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in a warm, draft-free place for 20-25 minutes.

Spread with your favorite pizza sauce, cheese and toppings. Bake in preheated 425 degree F oven for 15-20 minutes or until nicely browned on top. Let rest 5 minutes before cutting. Enjoy!!!

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Taco Bread

10 Aug

Taco Bread

Yield: 1 1/2 pound loaf

9 ounces water
1 1/2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup cornmeal
1/4 cup whole wheat flour
3 tablespoons taco seasoning
2 cups bread flour
1 1/2 teaspoons yeast

Put in bread machine in order listed.

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Old World Savory Euro Rye

28 Jul

Old World Savory Euro Rye

Posted by swm56 at recipegoldmine.com 10/28/2001 7:17 am

1 1/2 cups bread or all-purpose flour*
1/2 cup coarse-ground rye flour
1 tablespoon wheat germ (or 2 tablespoons graham flour)
2 tablespoons gluten*
1 1/2 teaspoons salt
1 1/2 tablespoons brown sugar**
1 cup all-purpose flour
1 cup water
1 1/2 tablespoons shortening (olive oil or lard)
2 teaspoons yeast

Put all in machine in order recommended by manufacturer. For a real rye flavor add caraway seeds.

*If you use bread flour, omit the gluten. **Or leave out the brown sugar and note that you must add 1 1/2 tablespoons honey on the label.

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Eggnog Bread

25 Jul

Eggnog Bread

1/2 package yeast
2 cups all-purpose flour
1 tablespoon dark corn syrup
1 teaspoon salt
3 eggs
1 cup non-alcoholic eggnog

Put the ingredients into the bread maker in the order listed, set the machine to a regular bake cycle and start.

Makes 1 loaf.

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Peaches And Cream Bread

24 Jul

Peaches and Cream Bread

1/4 cup heavy or whipping cream
1 large egg
1 1/2 tablespoons vegetable oil
3 tablespoons granulated sugar
1 1/2 cups peaches, peeled, pitted and chopped;
    fresh, frozen or canned, well-drained*
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 teaspoon nutmeg
1 1/2 teaspoons instant yeast

*Note: If it’s not peach season, 1 (16 ounce) can of peaches, well-drained and chopped, works well.

Place all of the ingredients into the pan of your bread machine, program the machine for basic white bread, light crust setting, and press Start.

Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional flour or water.

Yield: one 7- to 8-inch loaf.

Nutrition information per serving (1 slice, 1/14 of loaf, 65g): 162 cal, 3/5g fat, 4g protein, 26g complex carbohydrates, 2g sugar, 1g dietary fiber, 24mg cholesterol, 235mg sodium, 99mg potassium, 28RE vitamin A, 1mg vitamin C, 1mg iron, 59mg calcium, 55mg phosphorus

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