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3/4 cup water -plus 2 tbsp 1 teaspoon lemon juice 3/4 teaspoon salt 1 1/2 tablespoons sugar 2 1/2 cups bread flour 1 3/4 teaspoons active dry yeast Glaze: 1 whole egg -- beaten Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place). Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. From each piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skillet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack. |
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1 cup water 2 tablespoons water 3 cups bread flour 2 tablespoons bread flour 1 1/2 tablespoons sugar 3/4 teaspoon salt 3/4 tablespoon butter 3 tablespoons Parmesan cheese -- (fresh grated) 3/4 teaspoon sweet basil 3/4 teaspoon garlic powder 3/4 teaspoon garlic paste 2 teaspoons yeast -- active dry Add in order recomended for your ABM, set to light crust and rapid cycle. |
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Makes one Bundt pan's worth of bread. Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way. You use the dough only setting and do the rest by hand. For machine that do 1 1/2 - 2 pound capacity. Bread Dough: 2 1/2 teaspoons of yeast (bread maker type is best) 3 cups of all purpose flour 1 teaspoon of cinnamon 1 teaspoon of salt 1/4 cup of sugar 2 tablespoons of softened butter 1 cup of water Syrup: 1 cup of butter 1 cup of brown sugar 1 cup of raisins or currants Remove baking pan from machine. Place bread ingredients in the order that is recommended for the bread maker. Making sure that no liquid comes in contact with the yeast. Select dough cycle and press start. When dough is complete, place dough on floured surface and knead 10 to 12 times. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes. Bake in a 375 degrees F (190 degrees C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy. |
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ALMOND POPPY SEED BREAD ** 1 1/4 buttermilk 1 1/2 tablespoons almond extract 3 tablespoons honey or maple syrup 1/3 teaspoon salt 1 1/2 tablespoons poppy seeds 1/2 teaspoon baking soda 1 1/2 tablespoons vital gluten (opt) -- to 3 tbs 3 1/3 cups whole wheat flour 1 1/2 teaspoons yeast 1/2 cup almonds -- chopped Place ingredients in order given by manufacturer. Add nuts at beep. Medium crust setting. Makes 1-1/2 lb loaf. |
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Easy Bread-Machine Sourdough 1/2 Cup Sourdough starter 1 cup water 3 cups bread flour 1.5-2 Tbsp nonfat dry milk powder 1 tsp salt 2 Tbsp Sugar 1 Tbsp butter/margarine 1 to 1.5 tsp yeast (you might not need as much/any yeast if you have an active starter - use yeast the first time and adjust accordingly the next) 1) Add the starter, water, and 1 to 1.5 cups of the flour to the bread machine. Start the bread machine ("dough" setting on machines that have it) and let it mix the starter with the flour and water. It should make a thick batter. This is the "sponge" - the objective is to let the starter get a head start. Once the sponge is well mixed, stop the machine. 2) Add the butter to the sponge, cut up into small pieces. You can leave this out if you wish, but it will rise better if there is a *little* fat present (this is less than 1 gram fat per slice, BTW). 3) Mix the salt, sugar, and milk powder with the remaining flour, and add it to the machine, trying to completely cover the top of the sponge and mound it in the center, if possible (not as important in machines with a separate yeast dispenser). If your machine doesn't have a dispenser, make a little "well" in the mound and put the yeast there, trying to keep it dry - if you do have a dispenser, add the yeast normally. 4) Turn the machine back on. Since you want to give the sponge a few hours to work, use a delay setting. I just set it for 10 hours, but this isn't too critical - "overnight" is a good rule of thumb. The longer you give it, the more sour it should be (and the less extra yeast you will need). Have fun! |
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1 3/4 cups applesauce 3 tbs margarine or butter 2 tbs sugar 1 1/2 tsp salt 1 1/2 tsp cinnamon, optional 1 1/4 cups whole wheat flour 2 1/2 cups bread flour 2 1/2 tsp yeast This is for a 2 lb loaf. Makes excellent french toast. |
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Yield: 12 servings 3-1/2 c all purpose flour 1/4 c granulated sugar 3/4 ts salt 1/4 c butter; cubed 1/2 ts cinnamon 1 ts orange rind; grated 1 ea egg; beaten 1 c milk 1-1/2 ts quick-rising yeast 1/2 c butter 1-1/4 c brown sugar; packed 1-1/2 ts cinnamon 1/2 c raisins 1/2 c pecans; chopped Into pan of 1-1/2 to 2 lb bread machine, add the first eight ingredients in order listed Sprinkle with yeast. According to manufacturer's instructions, choose DOUGH setting. When complete, remove from pan and pull out blade. Gently knead for 10 seconds. Cover with tea towel; let rest for 15 minutes. Filling: In saucepan, bring 1/3 cup each of the butter and sugar to boil over medium-high heat; whisk for 2 minutes or until dissolved. Pour into greased 13-x9-inch cake pan. Roll out dough to 18-x10-inch rectangle. Melt remaining butter; brush all but 1 tablespoon over dough. Leaving 1/2-inch border, sprinkle with remaining sugar, then cinnamon, raisins, and nuts. Roll up from long side; brush with remaining butter. Cut into 12 pieces; place, cut side up, in prepared dish. Cover and let rise for about 1 hour or until doubled in bulk. Bake in 375 degree F. oven for about 25 minutes or until golden and buns sound hollow when tapped. Let cool on rack for 5 minutes. Invert onto large flat platter, scraping any remaining filling over top. |
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Cranberry Orange Bread 2/3 cup orange juice concentrate 1 cup water 2 Tbs. honey 1/2 tsp. salt 2 cups whole wheat flour 2 cups bread flour 2 tsp. yeast 1/2 cup finely chopped cranberries Add ingredients to the bread machine pan in the order recommended by the manufacturer. Add cranberries at the tone indicating the end of the raisin/mix cycle. Pineapple Cranberry Bread 1 cup cranberry juice 2/3 cup crushed pineapple, drained 2 Tbs. butter or margarine 1/2 tsp. salt 1 cup oats 3 cups bread flour 2 tsp. yeast 1/2 cup finely chopped cranberries and/or nuts Add ingredients to the bread machine pan in the order recommended by the manufacturer. Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle. (Coconut is also a great addition). |
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1 1/4 C. Water 3 Tbsp. Honey 1 1/2 C. Bread Flour 1 1/2 C. Whole Wheat Flour 1 1/2 tsp. Salt 1 tsp Yeast 1 1/2 Tbsp. Margarine Place all ingredients in bread machine [follow directions for your machine regarding keeping yeast separate from water]. Works best if all ingredients are allowed to come to room temperature by setting timer for several hours longer than cooking time. We regularly set it up so we have fresh hot bread in the morning. Enjoy! |
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Hot Jalapeno Bread 1 pkg Active Dry Yeast 3 Cup Bread flour 3 Tbsp Chopped Jalapeno Peppers (adjust to heat tolerance) 1/2 Cup Monterey Jack Cheese 1 1/2 Tbsp Sugar 1 1/2 tsp Salt 1 1/4 Cup water Use 1 1/2 lb reg bread setting. |
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Chocolate Cherry Bread (These measurements are for a bread machine and probably should be tripled for a regular recipe to make two loaves). 1 1/4 cup water 2 cups flour 1 cup wheat bread flour 2 tbls dry milk 1/4 cup sugar 1 1/2 tsp salt 1/2 cup choc. chips 3/4 cup cherries 1 tbl Grand Mariner 1/2 tsp orange peel 3 tsp active dry yeast Make this the day before. Slice up the bread into thick slices to dry. Bread pudding Beat 6 eggs. Add to the bowl, 1 qt milk, 1/2 - 3/4 cup sugar, 1 tsp vanilla. Place 3 1/2 cups dry bread cubes (about six thick slices or so), in a large and deep baking dish. Pour egg mixture over all. Bake in a 325 degree oven for 40 to 45 minutes or till a knife inserted near center comes out clean. Cool slightly before serving. Serve as is, with a sauce or just some whipped cream. |
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Raisin Bread |
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Water margarine/butter sugar salt bread flour yeast Raisins |
Small Loaf 1/2 cup + 1 tbs 1 tbs 1 tbs 1/2 tsp 1 1/2 cups 2 1/2 tsp 6 tbs |
Medium Loaf 3/4 cup 1 1/4 tbs 1 1/3 tbs 2/3 tsp 2 cups 2 1/2 tsp 1/2 cup |
Large Loaf 1 1/8 cup 2 tbs 2 tbs 1 tsp 3 cups 2 1/2 tsp 3/4 cup |
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All ingredients are put in the machine except the raisins. Add the raisins at the beep or following the first kneading. |
