Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://groups.yahoo.com/group/bread-machine/files/Bread%20plus!%20%28cheese%2C%20vegetables%20etc.%29%20/

This recipe comes from Marie on the Country Life bakery discussion
group. The bread is really good.

WINTER VEGETABLE BREAD

2 t. active dry yeast
2 3/4 c. + 2 T. bread flour
3 T. rolled oats
1 1/2 c. whole wheat flour
1 1/2 t. ground ginger
1 1/2 T. sugar
1 1/2 t. salt
1 1/2 t. vegetable oil
3/4 c. water
3/4 c. grated carrots
3/4 c. chopped canned beets

1. Add all ingredients except the carrots and beets.
2. Add carrots and beets during second kneading.
3. Bake on basic bread cycle.

The bread does tend to be dry during the first mix/knead so be
prepared to add more water (or beet juice if you want pink or red
bread). You can add the carrots early on in the second knead, but save
the beets until last. The bread will have flecks of orange and deep
red. For more color add a little chopped bell pepper. This bread not
only tastes good but is a great gift bread.

+Glenn

Here is the recipe for the Jalapeño Cheese Bread. I don’t follow the
original recipe that I base this on. I use a lot more jalapeño than it
called for and I use small cubes of cheese whereas the original recipe
called for shredded cheese. There are two types of jalapeño peppers.
There is the original which is quite hot and there is a hybrid variety
known as TAM jalapeño which is much milder. You can use either one. If
very hot foods are not your “thing” reduce the jalapeño to as little
as 2 tablespoons. For a prettier bread you can add a little red bell
pepper or use ripe (red) jalapeño.

Jalapeño Cheese Bread

1 Cup Milk
2 Tablespoons Butter Or Margarine
1/4 Cup Jalapeno Peppers — diced
2/3 Cup Jalapeno Cheese — Diced small
Or Cheddar Cheese — Diced small
1/2 Teaspoon Salt
3 Tablespoons Sugar
3 Cups Bread Flour
2 Teaspoons Instant Yeast

Add the ingredients to the bread pan with the exception of the chiles
(peppers) and cheese. Use Basic cycle. Add the chiles and cheese at
the “add” signal or during the last few minutes of the last knead. I
prefer to use sharp cheddar cheese. If I bake this in the oven I knead
the peppers and cheese into the dough before putting it in the bread
pan. This also makes a great free form bread. I like to make a ball
and then slightly flatten it. This is great with pinto beans or campy
stew (ground beef, onions, and pinto beans seasoned with chile powder,
oregano, and cumino).

From: Linda

Easter Anise Bread

2 packages dry yeast
1/2 cup warm water (105 to 115-degrees)
1 cup milk, scalded and cooled
1 cup sugar
1/2 cup softened margarine
3 eggs, whole
2 egg yolks, only
1 tablespoons anise
6-1/2 to 7 cup flour

In a large bowl, dissolve the yeast in warm water.
Add the anise, milk, sugar, margarine and eggs and egg yolks.
Mix well. Beat in 2-1/2 cups flour until smooth.
Stir in enough of the remaining flour to make dough easy to work with.
Turn the dough out onto a floured board. Knead until smooth.
Place the dough in a greased bowl, cover. Let stand in warm,
draft-free place until the dough doubles in size (2 to 2 1/2 hours).
Punch the dough down. Divide into 4 parts. Shape each into a rope.
Braid 2 at a time together.
Place into greased round cake pan forming rings.
Makes: 2.
Cover and let rise again in a warm, draft-free place for 45 minutes.
Baste with margarine and egg yolk for glaze.
Sprinkle with multicolored decorator sprinkles.
Bake at 375-degrees for 30 to 35 minutes or until brown.
Serve warmed with butter.

I halved the recipe and did it all the bread machine. It smelt heavenly and tasted gorgeous. I omitted the sprinkles.

Cottage Dill Bread
A very flavorful bread that is great with any Italian food.

Makes 1 - 1 1/2 pound loaf (12 servings).

Printed from Allrecipes, Submitted by S Beavin

2/3 cup warm water (110 degrees F/45 degrees C)
2/3 cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed
1 teaspoon salt
1 1/2 tablespoons active dry yeast

Directions

Measure ingredients into the machine in the order suggested by the
manufacturer.
Select the Basic Bread cycle.

http://groups.yahoo.com/group/bread-machine/files/Bread%20plus!%20%28cheese%2C%20vegetables%20etc.%29%20/

* Exported from MasterCook *

Carrot Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 Cup Water
3 Cups Bread Flour
1/4 Cup carrot — grated, ( I use a whole carrot)
1 1/2 Teaspoons Salt
3 Tablespoons Sugar
1 1/2 Tablespoons Butter
1 1/2 Tablespoons Dry Milk
1 1/2 Teaspoons yeast — instant active

add ingredients in order suggested by bread machine manufacturer

Description:
“Very moist, slightly sweet good for healthy sandwiches or just plain bread & butter”
Source:
“Hitachi Home Bakery II Cookbook”
Yield:
“1 1/2 Pounds”
- - - - - - - - - - - - - - - - - - -

NOTES : this recipe should not be used on delay timer

Brazilian cornbread

1 cup milk
1/4 cup water
1 egg
3 tablespoons butter or margarine
6 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 cup yellow corn flour
2 1/2 cups bread flour
1 teaspoon anise seeds
2 1/2 teaspoons active dry yeast

Combine all ingredients in the order given.
Select White Bread and push start.
Check the dough after about 5 minutes,
if its too wet then add a tablespoon of flour at a time,
if its too dry then add a tablespoon of water at a time,
until dough forms a smooth round ball.

The ChildFun Family Website - Two Cheese Bread

Ingredients 1 1/2 LB Loaf 2 LB Loaf

warm water 2/3 cup 1 cup
butter 1 TBL 1 1/2 TBL
egg 1 whole egg 1 whole egg
sugar or honey 2 tsp 1 TBL
salt 1 tsp 1 tsp
whole wheat flour 1/2 cup 3/4 cup
bread flour 2 1/2 cups 2 3/4 cups
dry milk 1/4 cup 1/3 cup
grated cheddar
cheese 1 cup 1 1/3 cup
grated Pamesan
cheese 3 TBL 1/4 cup
sesame seeds 2 tsp 1 TBL
active dry yeast 1 1/2 tsp 2 tsp

Directions:

Add all ingredients in order listed.
Use your whole wheat cycle for this bread.

* Exported from MasterCook *

Stuffing Bread

Recipe By : Bread Machine Digest
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water
1 whole egg
3 tablespoons butter
1/3 cup onion — diced
2 1/4 teaspoons sugar
2 1/2 cups bread flour
2/3 Cup Cornmeal
3/4 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon rubbed sage
1/3 teaspoon black pepper
1/2 teaspoon salt
1 1/2 teaspoons yeast

Place all of the ingredients in your machines fully assembled pan in the order
specified by your machines manufacturer. Select the basic or white cycle and
press start.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; 4g Fat (21.2% calories
from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol;
126mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0
Other Carbohydrates.

NOTES : Use the bread to make stuffing

From: JudysRecipes Newsletter at Zinester.com

Kulich (Russian Easter Bread)

This traditional Russian Easter bread, is baked, believe it or not,
in an empty 2 pound coffee can.
This unusual baking “pan” is what allows the bread to achieve its
stately height.
It was traditional to lay a single red rose on top of the glazed top
of this impressive bread, and, providing your rose has been grown
pesticide free, it can still make an impressive picture today.
To serve, cut off the frosted crown and place in the center of
a serving plate. Cut remaining loaf lengthwise, then in half
crosswise and arrange on plate around the cut top.

2 1/2 C flour
1/4 C sugar
1/2 tsp. salt
1 1/2 T yeast
1/2 C milk
1/4 C butter
1 egg
2 egg yolks
1 tsp. grated lemon zest
1/4 C raisins
1/4 C currants
scant 1/4 C sherry (preferably a sweet or cream sherry)
1/4 C slivered almonds

Glaze
1/2 C confectioner’s sugar
1 1/2 tsp. milk

Note: In addition to the traditional methods of making bread
dough (food processor or mixer), I’ve had great luck mixing
this dough in the bread machine. Just soak the raisins and
currants in the sherry for about 1/2 hour before they need to
be added, along with the almonds, in the mix-in stage of the
cycle. Other than that, add the ingredients in the order
appropriate for your machine, and set the machine on the dough
setting. When dough is finished, proceed with the baking
instructions here, using the coffee can.

Makes 1 Tall Loaf

Butter a 2-lb. Coffee can. Fold a doubled sheet of aluminum
foil around the top of the can to extend it about 2 inches.
Soak currants and raisins in sherry for about 1/2 hour before
beginning dough.
Combine yeast, 1 cup flour, sugar and salt in a large bowl of
an electric mixer. Heat milk and butter until butter is melted
and mixture is very warm (about 115° on a candy thermometer).
Pour milk mixture into dry ingredients with mixer slowly running,
then beat until smooth. Beat in eggs, egg yolks and lemon zest.
Gradually add remaining flour, beating well after each addition.
Beat in almonds and sherry soaked raisins and currants.
Knead until smooth and satiny. Place in a lightly greased bowl,
cover with a clean kitchen towel and let rise
in a warm, draft free place until doubled in size, about 1 1/2 hours.
Pre-heat oven to 350° F.

Turn dough onto lightly floured surface and knead a few times.
Shape dough into a ball and place in greased 2 pound coffee can.
Loosely cover top of can with plastic wrap or foil and let rise
in a warm place until doubled in size, or until dough almost
reaches the top of the can
Bake for about 50 minutes or until a skewer inserted into the
enter of the loaf comes out clean and the loaf sounds hollow
when thumped. Let cool in pan on a wire rack, remove from can
after about 10 minutes and let cool completely.
To mix glaze, blend confectioner’s sugar and milk until smooth.
Spread glaze over top, letting it drizzle down the sides.
See notes above for serving and cutting suggestions.

http://groups.yahoo.com/group/bread-machine/files/Bread%20plus!%20%28cheese%2C%20vegetables%20etc.%29%20/

Carrot Bread

1 cup water
1 cup grated carrot
2 tablespoons margarine
2 tablespoons sugar
1/2 tablespoon salt, (1 1/2 teaspoon)
4 cups bread flour
2 teaspoons active dry yeast

Place water and carrot into blender and blend until you have a carrot juice.
Combine all ingredients ( including the carrot juice) in the order given.

Select White Bread and push start.

Important: Check the dough after about 5 minutes, if its too wet then add a
tablespoon of flour at a time, if its too dry then add a tablespoon of water at a
time, until dough forms a smooth round ball.

Subject: [ressypees] Shirleys RessyPees Monday Feb. 24

2. BANANA NUT BREAD {BREAD MACHINE}

3/4 cup milk
3 Tbls. oil
1&1/2 cups ripe mashed bananas
3 eggs
1/3 cup sugar
1/3 cup packed dark brown sugar
3/4 cup chopped walnuts
2&1/4 cups all purpose flour
1&1/2 tsp. salt

Use quick bread cycle
I have the Welbilt 1&1/2 to 2 lb.loaf machine

Thanks Donna C. for sharing the ressypee with the group....

cooking-corner.co.uk

Banana and Muesli loaf

Select Multigrain Bake option of 5 hours.
One size only.

Yeast 1 tsp
Strong white flour 175g (6oz)
Strong wholemeal flour 225g (8oz)
Sugar 1 tbsp
Butter 15g (1/2oz)
Milk powder 1 1/2 tbsp
Salt 1 tsp
Muesli 4 tbsp
Banana chips 75g (3oz)
Water 320 ml

A nice change for a healthy breakfast loaf.

* Exported from MasterCook *

Asiago Sun-Dried Tomato Bread

Recipe By :Posted to Bread Machine Recipe Club 3/21/2003
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread Machine Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 Cups bread flour
1 1/4 Cup water
2 Tbsps. olive oil
1 Tsp. lemon juice
2 Tbsps. dry milk
1 Tbsps. sugar
1 tsps. salt
2 Tsp. basil — dry
1/2 Cup asiago Cheese — grated **
2 Tbsps. sun-dried tomatoes — not oil packed,
chopped
1/2 Tsp. ground black pepper
2 tsps. yeast

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer.
Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should form a smooth
round ball that when touched with your finger is tacky. However, when you pull
your finger away no dough should stick to it. If the dough is too dry add 1
tbsp. of water at a time until the dough is the proper consistency. If the
dough is too wet add 1 tbsp. of flour at a time until the dough is the proper
consistency. It is normal for all recipes to need some sort of an adjustment.

- - - - - - - - - - - - - - - - - - -

Per serving: 641 Calories (kcal); 44g Total Fat; (60% calories from fat); 12g
Protein; 53g Carbohydrate; 25mg Cholesterol; 324mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat;
1 Other Carbohydrates

NOTES : ** In a pinch, I substituted 1/2 Cup of the grated white ‘Pizza
Cheese’ you can buy already grated at the store. Worked OK, but not as rich.

* Exported from MasterCook *

Apricot Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/8 Cups Tap Water
3 Cups Bread Flour
1 1/2 Teaspoons Salt
3 Tablespoons Sugar
1 1/2 Tablespoons Butter
1 1/2 Tablespoons Instant Non-fat Dry Milk
1 1/2 teaspoons Instant Yeast
1/2 Cup Apricots (chopped)

Note: add the apricots at raisin/nut signal

Source:
“Hitachi Home Bakery II Cookbook”
Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per serving: 148 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g
Protein; 28g Carbohydrate; 4mg Cholesterol; 282mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

http://groups.yahoo.com/group/bread-machine/files/Bread%20plus!%20%28cheese%2C%20vegetables%20etc.%29%20/

Hawaiian Sweet Bread for Bread Machine

3/4 c. pineapple juice
1 egg
1/4 c. milk
4 T. butter
1 tsp. coconut or vanilla extract
1/4 tsp. ground ginger
1/2 tsp. salt
1/3 c. sugar
1/2 c. potato flakes
3 c. bread flour
1 1/2 tsp. rapid or quick yeast

Process in bread machine per your machine directions.

Makes a 1 1/2 # loaf.

Two-Cheese and Spinach Twist (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann’s Yeast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2/3 cup milk
1/2 cup water (70º to 80ºF)
2 large eggs — divided
1 1/2 teaspoons salt
3 1/2 cups bread flour
4 teaspoons sugar
2 teaspoons Fleischmann’s® Bread Machine Yeast
1 cup finely shredded sharp Cheddar cheese (substituted Asiago)
2/3 cup finely chopped fresh spinach leaves
(patted dry and packed lightly)
1/3 cup freshly grated Parmesan cheese

Measure milk, water, 1 egg, salt, flour, sugar and yeast into bread machine pan
in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in
enough flour to make dough easy to handle.

Divide dough in half. Knead Cheddar cheese into one half of dough; set aside.
Knead spinach and Parmesan cheese into remaining half. (Spinach dough may be
slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange
ropes side by side; twist together.

Pinch ends to join. Place on greased large baking sheet. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg; brush on top of dough. Bake at 375ºF for 20 to 25
minutes or until done. Remove from pan; cool on wire rack. Leftover bread
should be stored, wrapped airtight, in refrigerator or freezer.

Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html";
Yield:
“1 Twist”

- - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 5g Total Fat; (23% calories from fat); 8g
Protein; 27g Carbohydrate; 38mg Cholesterol; 330mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

* Exported from MasterCook *

Walnut Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes

note: add walnuts at the nut/fruit signal

Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g
Protein; 29g Carbohydrate; 4mg Cholesterol; 282mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

* Exported from MasterCook *

Pecan Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 tablespoons oil
3/4 cup pecans — chopped
3/4 cup milk
3 tablespoons dark corn syrup
1 1/2 teaspoons salt
3 cups bread flour
1 1/2 teaspoons bread machine yeast

Place all ingredients in your machines fully assembled pan in the order
recommended by your machines manufacturer. Place the pan in your machine.
Select the Basic/White cycle and press start.

- - - - - - - - - - - - - - - - - - -

Per serving: 223 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g
Protein; 31g Carbohydrate; 2mg Cholesterol; 283mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Here is one I had saved (don’t remember where I got it), but haven’t
tried yet, where they add the olives to the dough, but I’m sure you
can add the olives later instead. You might want to LIGHTLY flour
the whole olives so they don’t sink to the bottom of the bread:

Kalamata Olive Country Bread

Ingredients:
Liquid saved from olive jar
Warm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 tablespoon minced fresh rosemary or 1 teaspoon crushed dry
rosemary
1 1/2 cups light rye flour
2 3/4 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
6-ounce jar or 1 cup pitted Kalamata olives

Directions:
Add enough warm water to olive juice to equal 1 cup of total liquid.
Place all ingredients in bread pan according to manufacturer’s
instructions; select “dough” setting and press start.
NOTE: Depending on how much juice is in the olives, you might need
to add additional flour. Check the dough (don’t be afraid to open
the lid). It should form a nice elastic ball. If you think the dough
is too moist, add additional flour (a tablespoons at a time). The
same is true if the dough is looking dry and uneven-add warm water
(a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out
onto a lightly oiled surface. Form dough into an oval, cover with
plastic wrap, and let rest for 10 minutes. After resting, turn dough
bottom side up and press to flatten.

Fold dough into an envelope by folding the top 1/3 of the way to the
bottom. Then fold the bottom a 1/3 of the way over the top.
Then press dough with the palm of your hand to make an indentation
down the center of the dough and fold the top completely to the
bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover with plastic
wrap, and place in a warm spot to rise for approximately 20 minutes.
Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife or
razor blade, making three 1/2-inch deep diagonal slashes. Brush the
top of the bread with water and bake for 10 minutes then brush with
cornstarch glaze (below) and bake 10-15 more minutes or until nicely
browned. A good check is to use an instant digital thermometer to
test your bread.
The temperature should be between 200 and 210 degrees.

Cornstarch Glaze:
1/2 cup cold water mixed with 1 teaspoon cornstarch. Place in pan
and bring to a boil, stirring constantly.
Remove from heat and brush top of bread 10 minutes before removing
from the oven
(this give the crust a nice crunch).

It said it makes a 1 1/2 lb loaf even though it has over 4 cups
flour in it.

The ChildFun Family Website - Cinnamon Raisin Bread

Ingredients 1 1/2 LB Loaf 2 LB Loaf

warm water 3/4 cup 1 1/8 cup
egg 1 whole egg 1 whole egg
butter 1 TBL 1 1/2 TBLS
salt 1 tsp 1 tsp
all purpose flour 2 2/3 cups 3 1/2 cups
dry milk powder 3 TBL 1/4 cup
sugar 2 TBL 3 TBL
raisins 1/3 cup 1/2 cup
cinnamon 1 1/2 tsp 2 tsp
vanilla 1 tsp 1 tsp
active dry yeast 1 1/2 tsp 2 tsp

Directions:

Add all ingredients in order listed. Use your
regular or white cycle for this bread.

Chocolate Cherry Bread
2 Pound (1 kilogram)

3-1/2 Cups White Bread Flour
1-1/8 Cups Whole Milk
3 Tbsps. Applesauce
3 Tbsps. Dry Milk Powder
2 Tbsps. White Sugar
1-1/2 tsps. Table Salt
2-1/2 tsps. Instant Yeast

1-1/4 tsp. Cocoa Powder

1/2 Cup Maraschino Cherries*
1/2 Cup Chocolate Chips*

Place all ingredients (except those ingredients marked with a ‘*’ which go in later) in your
machines fully assembled pan and in the order specified by your machines manufacturer.
Select the Basic or White cycle and press start. After the first 10 minutes of kneading check
the dough, it should form a smooth round ball that when touched with your finger is tacky.
However, when you pull your finger away no dough should stick to it. If the dough is too dry
add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too
wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for
all recipes to need some sort of an adjustment.

If your recipe has any extras marked with an ‘*’ then you need to add them at your machines
add ingredients beep or during the last 10 to 15 minutes of the final kneading. If you wish
to just put everything in the pan at once including the add-ins you can, but soft items like
raisins will be ground to a pulp and will not be whole.

_______________________________________________________________

This recipe was created with Create-A-Bread software, version 1.0, available
from the Bread Machine Digest web site at http://www.breadmachinedigest.com

http://groups.yahoo.com/group/bread-machine/files/

Here is the recipe for “homemade buttermilk” in a recipe format: Note
that ingredients can be modified.

Homemade Cultured Buttermilk

Ingredients:

3 cups water at room temperature
1 1/3 cups dry powdered milk
1/2 to 1 cup commercial cultured buttermilk
dash salt (optional)

Pour into quart container 3 cups of room temperature water. Stir in
the dry milk. Add the commercial buttermilk and salt. Stir until all
of the dry milk is dissolved. Let stand at room temperature until milk
is slightly thickened. Refrigerate. You may have to shake or stir
before using. Set aside 1/2 to 1 cup to use as starter to make
additional buttermilk. Use as a beverage and in cooking and baking.

+Glenn

Recipes from a Celiac site for Gluten Free Breads:

A. Improved Basic Bread from Mike Jones: This is a wonderful, moist
sandwich bread or foundation for other breads. It comes in four
variations to accommodate different tastes. It can be made lactose
free by using dry milk substitute instead of non-fat dry milk. This
bread does not require premixing of ingredients. Sure-Jell from Kraft
Foods, is pectin. It is normally used in making home jellies. The
dough can be remove from the machine and used to make hamburger buns.

Dry Ingredients:

Desired type of yeast *
Desired flour mixture **, room temperature
1/2 cup instant non-fat dry milk or dry milk substitute
3 tsp. guar or xanthan gum
1 tbs. Sure-Jell pectin
1/2 tsp. salt
2 tbs. sugar

Wet Ingredients:

1-1/2 cups plus 2 tbs. water
1 tsp. gelatin
2 eggs, room temperature, beaten
1/4 cup olive oil
1 tsp. Gluten Free vinegar (apple or wine)

* Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast
** Use one of these flour combinations in the basic recipe.

Mixture A

2 cups white rice flour
1/2 cup tapioca flour
1/2 cup corn starch

Mixture B

3 cups Gourmet Blend flour

Mixture C

2 cups white rice flour
1 cup brown rice flour

Mixture D

1 1/2 cups white rice flour
3/4 cup brown rice flour
3/4 cup corn starch

In a bowl, soak the gelatin in water for two minutes. Set aside. Add
the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell,
and salt to the machine. Sugar is the last dry ingredient added.
Warm the water-gelatin mixture to 85 degrees in a microwave or on the
stove top. Add to the machine with the remaining wet ingredients. The
amount of water is based upon the degree of moisture desired in the
finished loaf and type of flour used. There is no problem with
overflowing of the loaf with 1 3/4 cups of water. Press start. Multi-
logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can
be made in the Model 100’s four hour cycle. Allow to cool before slicing.

Variations:

Black Bread:

To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa
powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the
vegetable oil with 3 tablespoons of molasses and increase the water by 2
tablespoons.

Ukrainian Black Bread:

Butter Buds:

Add 3 tablespoons of Butter Buds powder to the dry ingredients.

Cheese:

Add 1/2 cup grated cheese after the liquids are added.

Bacon-Cheese:

Add 1/2 cup grated cheese and 2/3 cup crumbled, crisp-fried GF bacon after
the liquids are added.

Herbal:

Add 1-1/2 tablespoons of crushed coriander seeds and 1-1/2 tablespoons
crushed anise seeds to the dry ingredients.

Italian Herb:

Increase the sugar to 2-1/2 tablespoons. Replace 1/4 cup of the rice flour
with 1/4 cup of rice polish. Add 3 tablespoons dried basil, 3 tablespoons
Parmesan cheese, and 3 tablespoons fresh garlic to the dry ingredients.

Shaker Herb:

Add to the dry ingredients : 3/4 teaspoon celery seeds, 3/4 teaspoon
caraway
seeds, 3/4 teaspoon rubbed sage, and 3/4 teaspoon ground nutmeg.

Swiss Caraway:

Add to the dry ingredients 1/4 cup shredded Swiss cheese, 1 teaspoon caraway
seeds, and 3/4 teaspoon dried mustard powder

B. Almond Flour White Bread from Sandra Leonard:

Dry Ingredients:

1 cup white rice flour
1 cup plus 1 tbs. almond flour
1/2 cup potato starch flour
1/4 cup brown sugar
1-1/3 cup instant nonfat dry milk
3-1/2 tsp. xanthan gum
1/2 tsp. salt
1 package dry yeast

Wet Ingredients:

2 eggs, beaten
1-1/4 cups water
1/4 cup margarine

Add blanched almonds to a food processor or blender to make almond
flour.

Any extra almond flour should be kept in refrigerator or freezer. In
a bowl mix all dry ingredients and add to machine. In a bowl mix all
wet ingredients and add to machine. Allow the bread to remain in the
machine during the cool down period.

C. Apricot Bread from Sandra Leonard:

Dry Ingredients:

1 cup brown rice flour
2 cups white rice flour
1/2 cup instant nonfat dry milk
1 tsp. salt
1/8 tsp. dried orange peel
3 tsp. xanthan gum
1/2 cup sugar
1 package dry yeast
1-3/4 cups dried apricots, diced the size of raisins

Wet Ingredients:

2 large eggs, beaten
1-1/4 cups warm water
1/4 cup margarine, melted
1/2 cup orange juice

Soak dried apricots in water for 30 minutes. Drain well. Dredge
apricots pieces in a small amount of rice flour. Mix all dry
ingredients together.

Mix all wet ingredients together. Place dry and wet ingredients into
your bread machine in the order the manufacturer suggests. Note: If
your machine has a designated time to add nuts and fruits, add apricots
at that time. Use the fruit bread setting.

http://groups.yahoo.com/group/bread-machine/files/Oats%20%26%20Grains/

Honey Oatmeal Bread (A different sandwich bread)

Here is an excellent sandwich bread. No it’s not wonder bread but it’s
tasty and a good source of fiber:

3 cups white bread flour
1 teaspoon salt
1 tablespoon butter or margarine
1/4 cup honey (or molasses)
1/2 cup rolled oats uncooked, Quick or instant oats are fine
7 to 9 oz water (I use a cup of water)
2 1/4 oz instant yeast

Bake on basic cycle.

Raisins are a good addition to this bread. Replace the honey with Orange
Marmalade for a different and wonderful bread.

I prefer to bake this in my oven. If you use the dough cycle let the
bread rise until doubled or slightly more. Bake at 325 degrees F until
done. Temp should be 190 to 200. For a lighter crust tent the baking
bread with foil. For softer crust brush butter or margarine over all the
bread while it is still hot or spray it with a butter flavored oil. This
is one of my favorite bread recipes.

Recipe: Honey Oatmeal Bread

This is a couple of days late. I think the original of this came
from a bag of King Arthur flour. I’ve probably modified it some
so don’t blame KA if you don’t like it.

3 Cups strong bread flour
1 cup old fashioned oats
2 tablespoons margarine, butter, or olive oil
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant or bread machine yeast or
1 packet dry active yeast (2 1/4 teaspoons)
1 1/4 cups water
4 tablespoons instant milk
3/4 cup raisins (optional)

I’ve baked this using instant or quick oats with good results.
I’ve also replaced one cup of the white flour with whole wheat
flour. I prefer the flavor and quality of bread without the whole
wheat. Using Wheat Montana brand Praire Gold flour I have
replaced all of the white flour and the bread was great, but I
still prefer it without whole wheat. This bread requires a longer
rise than most recipes so I prefer to bake in my oven. Add
ingredients to your bread machine following manufacturer’s
instructions. If you use active dry yeast you can proof it by
adding it to the milk that has been warmed to a lukewarm temp and
add the yeast/milk last. Add raisins during last five minutes of
mix/knead. At that point you can take out the dough and finishing
kneading in the fruit if needed. Place dough in lightly greased
covered bowl and let rest and rise for one hour. Shape dough into
a log and place in a 9 x 5 greased pan. Let dough rise about 45
to 60 minutes until it crest the pan 1 or 2 inches. Bake in
preheated oven at 350 degrees for 35 to 40 minutes or until an
instant read thermometer reads 190 degrees. I tent the bread with
foil during the last 10 to 15 minutes to get a less brown crust.
Makes a 2 lb. loaf. Perfect for sandwiches.

+Glenn

* Exported from MasterCook *

Honey Oatmeal Bread

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water
1/4 cup honey
1 teaspoon salt
1 tablespoon butter
1/2 cup oatmeal
3 cups flour, white
1 1/2 teaspoons yeast

Put all ingredients in pan according to manufacturer and bake on white setting.

Source:
“Sandy (BML)
Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per serving: 136 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 28g Carbohydrate; 2mg Cholesterol; 162mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

NOTES : “It won 2nd place at the 1997 Topsfield Fair, Topsfield,
Massachusetts!!!! and other than 1/2 cup of oats, it’s almost a trash
bread!!! Oh GOD.... there goes my earthy crunchy reputation!!!”

* Exported from MasterCook *

Carolina Rice Bread

Recipe By :Jennie Shapter
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread - Machine
Grains And Cereals Rice, Potatoes & Vegetables

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons nonfat dry milk powder
1 tablespoon unsalted butter
3/4 cup rice — cooked
3/4 cup water
1 large egg — lg
1 teaspoon lemon juice

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer.

Select the Basic or White cycle and press start.

Source:
“THE ULTIMATE BREAD MACHINE COOKBOOK”
Yield:
“1 1/2 pounds”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 2g Fat (9.9% calories from
fat); 5g Protein; 27g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol;
215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Bulgur Wheat And Dill Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread - Nuts,seeds & grains

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup whole wheat flour
6 tablespoons Bulgur cracked Wheat
1/3 cup dill — chopped fresh (or 1 1/2 tbs dried dill weed)
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons honey
1 1/4 cups water

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer.

Select the Basic or White specified by your machines manufacturer. Select the
Basic or White cycle and press start.

Source:
“http://groups.yahoo.com/group/BMRC/message/3878 Thu Mar 27, 2008”
S(Internet Address):
“”
Yield:
“2 pounds”

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 2g Fat (11.8% calories
from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
204mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

* Exported from MasterCook *

Anadama Bread (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann’s Yeast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup water
1 egg
2 tablespoons butter or margarine
3 tablespoons molasses
1 teaspoon salt
3 cups bread flour
1/3 cup cornmeal
1 1/2 teaspoons Fleischmann’s® Rapid Rise Yeast

Select loaf size recommended by the manufacturer of your machine.

Measure all ingredients into bread machine pan in the order that the bread
machine manufacturer suggests.

Select light bake setting.

Process in basic or rapid bake cycle. Remove baked bread from pan and cool on
wire rack.

Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html";
Yield:
“1 Loaf”

- - - - - - - - - - - - - - - - - - -

Per serving: 175 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 32g Carbohydrate; 21mg Cholesterol; 205mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

* Exported from MasterCook *

Anadama Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 Cup Water
2 3/4 Cups Bread Flour
1 Egg
1 Teaspoon Salt
1 Tablespoon Butter
1/4 Cup Molasses
1 1/2 Teaspoons Yeast
1/4 Cup Corn Meal

add ingredients in order suggested by bread machine manufacturer

Source:
“Hitachi Home Bakery II Cookbook”
Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 2g Total Fat; (11% calories from fat); 4g
Protein; 28g Carbohydrate; 18mg Cholesterol; 196mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

NOTES : According to my very old Betty Crocker Cookbook, “the name comes from a
New England fisherman whose lazy wife always served him corn meal mush and
molasses. One day, tired of the same corn meal mush for dinner, he mixed it
with flour and yeast and baked it as bread, saying, “Anna damn her”.

http://groups.yahoo.com/group/bread-machine/files/Oats%20%26%20Grains/

* Exported from MasterCook *

Raisin Oatmeal Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Oatmeal Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup very hot water
3/4 cup rolled oats
3/4 cup Milk
1 1/2 Tablespoons Butter
3 Tablespoons brown sugar
1 1/2 Tablespoons cinnamon
1 1/2 tsp salt
2 1/2 cups bread flour — I added 2 Tbsp flour
1 tbsp yeast — I used 2 1/2 tsp.yeast
1/2 cup raisins* (packed)

Put oats and hot water in bread machine pan and stir.

Let sit for at least 10 minutes.

Put remaining ingredients in bread pan in order suggested by your bread machine
instructions. Set for white bread, medium crust. Press Start.

After about 15 minutes or when the beeper signals time to add fruit, add
raisins.

Note: I did not bake in my Machine. I used a 10 x 5 x 2 1/2 inch pan and baked
in my oven at 350º f.

The loaf rose very well in about 45 minutes, but let it go 1 hr. (waiting for
oven to preheat)

Source:
“From Marjie Lambert’s “The Complete Bread Machine Book””
Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per serving: 158 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 28g Carbohydrate; 6mg Cholesterol; 291mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : * Dried cranberries (Ocean Spray “Craisins”) can be substituted

Oatmeal Toasting and Sandwich Bread

Ingredients:

3 cups KA unbleached bread flour
1 cup old fashioned rolled oats
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons honey or brown sugar
2 teaspoons instant yeast
1 1/4 cup lukewarm milk
3/4 cup raisins or currants (optional)

You can make this manually or in an ABM. KA suggests that is best baked
in the oven. Just follow your regular procedures for either method. Bake
at 350 degrees for 35 to 40 minutes. The bread is done when the interior
is 190 degrees. I have used other brands of bread flour and quick oats.
I couldn’t tell and difference. The dough should be on the slack side.
The bread slices well and makes a really nice sandwich bread. When I use
raisins I also like to use the bread for French toast. I have used dried
cranberries with the bread also. Oh yes, I use buttermilk most of the
time too but it works the same as regular milk.

* Exported from MasterCook *

Oatmeal Sunflower Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Dough Cycle
Grain Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 Cup Water
1/4 Cup Honey
2 Tablespoons Butter
3 Cups Bread Flour
1/2 Cup Oatmeal — quick cooking
2 Tablespoons Dry Milk
1 1/4 Teaspoons Salt
2 1/4 Teaspoons Yeast
1/2 Cup Sunflower Seeds — I used Raw

Place all ingredients in order into bread machine, even the seeds. (I added the
seeds at the beep.)

Use Basic cycle & light setting.

Note: I did not bake in the machine, I used dough cycle and my 10”x 5” x 2 1/2”
bread pan.

To oven Bake: Bake at 350 degrees about 35 to 40 minutes ‘til internal temp is
190ºF.

Source:
“Posted to BML on 01/02/01 by a Nursetbone@aol.com“
Yield:
“1 1/2 Lb Loaf”

- - - - - - - - - - - - - - - - - - -

Per serving: 218 Calories (kcal); 6g Total Fat; (24% calories from fat); 7g
Protein; 35g Carbohydrate; 6mg Cholesterol; 249mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : Very Soft and light.

* Exported from MasterCook *

Oatmeal Bread (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann’s Yeast

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 cups water (70ºF to 80ºF)
2 tablespoons butter or margarine
3 cups bread flour
1/2 cup rolled oats
2 tablespoons packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 teaspoons Fleischmann’s® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by
manufacturer, adding oats with flour.

Process in basic/white bread cycle; medium/normal crust color setting. Remove
baked bread from pan; cool on wire rack.

Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html";
Yield:
“1 Loaf”

- - - - - - - - - - - - - - - - - - -

Per serving: 164 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 30g Carbohydrate; 5mg Cholesterol; 200mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

* Exported from MasterCook *

Nine Grain Honey Bread - Beth Hensperger

Recipe By :Beth Hensperger
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Nuts,seeds & grains Grain Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 Cups Boiling Water
1/2 Cup 9-grain Cereal
3 Tablespoons Honey
3 Tablespoons Unsalted Butter — cut into pieces
1 2/3 Cups Bread Flour
1 Cup Whole Wheat Flour
1/3 Cup Dry Buttermilk Powder
1 1/2 Tablespoons Vital Wheat Gluten
1 1/4 Teaspoons Salt
2 1/2 Teaspoons Saf Yeast — or 1 tablespoon of bread machine yeast

Pour the boiling water over the cracked grain cereal in a bowl. Add the honey
and butter, Let stand for 1 hour to soften the grains.

Place the ingredients in the pan according to the order in the manufacturer’s
instructions, adding the cereal and its soaking liquid as the liquid
ingredients. Set crust on dark and program for Basic or Whole Wheat cycle;
press Start. (this recipe may be made using the delayed timer)

When cycle ends, immediately remove the bread from the pan and place it on a
rack. Let it cool before slicing.

Source:
“Bread Lovers Bread Machine Cookbook”
Yield:
“1 1/2 Pounds”

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 3g Fat (20.7% calories
from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

From Recipezaar.com
World-Famous Low Carb Bread

4 carbs per slice

Ingredients:
4 teaspoons bread machine yeast
1/2 teaspoon sugar
1 1/4 cups water (90-100°F)
3 tablespoons olive oil
3/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon Splenda sugar substitute
1 cup vital wheat gluten flour
1/4 cup oat flour
3/4 cup soy flour
1/4 cup flax seeds
1/4 cup unprocessed wheat bran

Alterations Add
2 tablespoons sunflower seeds
2 tablespoons flax seeds
2 tablespoons sesame seeds

Rye Add
2 tablespoons caraway seeds
1 teaspoon instant coffee
1 teaspoon cocoa
1/2 cup dark rye flour (instead of the 1/4 cup oat flour and use
1/2 cup soy flour INSTEAD OF 3/4 cup)

Instructions:
In the bread machine pan, put the water, oil, and sugar.
In a separate bowl, mix all the dry ingredients and the seeds if you
are using them, with the exception of the yeast and baking powder.
Mix well.
Take out appoximately 1/4 cup.
Pour the rest of dry ingredients into the pan.
Mix the reserved 1/4 cup of dry ingredients with the yeast and
baking powder.
Pour into the bread machine pan.
On our machine, we use the three hour bake cycle.
After 55 minutes, gently lift the dough out and remove the paddle
and place the dough back into the machine.
This way, you will not have such a large hole in your bread.
If you do it on the 80 minute cycle, remove the paddle after 30
minutes. Let cool. Place in a ziploc bag in the refrigerator.
This bread seems to slice better when it is nice and cold. Makes
great toast. This bread is a little more”spongey” in texture than
regular bread.

http://groups.yahoo.com/group/bread-machine/files/Oats%20%26%20Grains/

* Exported from MasterCook *

Sungrain Bread - (Robert’s)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - to Try Bread Machine
Grain Breads Sandwich Breads
Savory Breads Seed Bread
Wheat Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 cups water
1 cup bread flour
2 cups whole wheat flour
1/4 cup rye flour
1/4 cup oatmeal
1/2 cup wheat bran
3 tablespoons applesauce
1 1/2 teaspoons salt
1 teaspoon cocoa powder
3 tablespoons honey
1/4 cup sunflower seeds, roasted
1/4 cup pumpkin seeds, roasted
3 tablespoons wheat gluten
3 teaspoons yeast

Place all of the ingredients, except the sunflower seeds, pumpkin seeds
and 2 tablespoons of the bread flour in your machines fully assembled pan.

Combine the sunflower seed, pumpkin seeds and 2 tablespoons of flour in a
small bowl and mix to coat the seeds with flour. If need dampen the seeds
with a teaspoon of water before adding the flour. If your seeds are oil
roasted the water shouldn’t be needed. Dry roasted seeds will need it.

Then place the seeds in your machines pan. Select the wheat, white or
basic cycle and press start.

Source:
“http://www.breadmachinedigest.com/recipe_club.html";

- - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 3g Total Fat; (13% calories from fat); 9g
Protein; 34g Carbohydrate; 0mg Cholesterol; 275mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : This bread is wonderful toasted with honey butter or a good
home made or store-bought jam or jelly. It also makes a wonderful vegetable
sandwich when it is toasted lightly spread with cream cheese and then topped
with your favorite vegetables. I like lettuce or spinach, cucumber, roasted red
pepper, onions, pickle, brocoli sprouts or onion sprouts, mushrooms, bell
pepper rings and thin slices of cooked little red potatoes.

NOTES : APPLESAUCE: The Applesauce is to replace the fat (the seeds have enough
as it is), it also helps keep the bread moist. If you don’t have applesauce
you can make some by peeling, coring and chopping an apple and then cooking it
in a small bowl covered with plastic wrap in the microwave for 3 to 5 minutes
or until soft. Mash the apple with a fork and presto you have applesauce. Or,
you can use 3 tablespoons of butter or some other fat.

HONEY: You don’t have to use honey but I find I like it better than sugar with
grain flours. Sucanat would also be good. Sucanat is dried cane juice from
sugar can and has a nice light sweet rich taste to it. Most health food stores
should carry it. Brown sugar or mexican cone sugar (grated fine) would also
work. Try to stay away from plain old white table sugar whenever possible.

THE SEEDS: I prefer the roasted and salted kind. The roasting gives the flavor
and the little extra salt won’t hurt. If you are concerned about the salt then
use roasted unsalted seeds or by raw seeds and roast them yourself in a 350
degree oven for 10 to 15 minutes. Generally if you can smell them they are
done. Be careful and don’t burn them.

GLUTEN: This bread really needs the gluten. Because of the high amount of grain
flour and wheat bran it is a must for this bread. If you leave it out the bread
will be heavier but just as tasty.

YEAST: Because of the heavy nature of this bread I increased the amount of
yeast to 3 teaspoons from my normal 2-1/2. Instant active dry yeast is best to
use.

WHEAT FLOUR: Use a fine ground wheat flour. Coarse wheat flour doesn’t have as
much of the gluten available for the bread (it is still trapped in the larger
bits). The same holds true for the rye flour too.

* Exported from MasterCook *

Seven-grain Bread ~ 1 1/2 Lb

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Nuts,seeds & grains Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/8 cups Water
3 1/8 cups Bread Flour
1/2 cup Seven-grain Cereal — (used Kashi “Seven in the Morning”)

1 1/2 tablespoons Sugar
1 1/2 tablespoons Dry Milk
1 1/8 teaspoons Salt
1 1/2 tablespoons Butter
1 1/2 teaspoons Active Dry Yeast

Add ingredients it machine in order specified by manufacturer
Select basic wheat cycle

Source:
“Zojurishi”
Yield:
“1 1/2 pounds”

- - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 2g Total Fat; (13% calories from fat); 5g
Protein; 28g Carbohydrate; 5mg Cholesterol; 220mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

* Exported from MasterCook *

Semolina Sesame Bread

Recipe By :Tom Lacalamita
Serving Size : 16 Preparation Time :0:00
Categories : Bread - Machine Bread - Nuts,seeds & grains

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/4 teaspoons Yeast
2 1/3 cups Bread flour
2/3 cup Semolina flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Sugar
2 tablespoons Powdered milk
1 1/2 teaspoons Butter or margarine
1 cup Water
1 large Egg
1 teaspoon Lemon juice
1/3 cup Sesame seeds — lightly toasted

Place all ingredients in machine and push start!
Do not use timer.
Add sesame seeds during second kneading (or use raisin bread cycle and add at the beep).

Source:
“THE ULTIMATE BREAD MACHINE COOKBOOK”
Yield:
“1 loaf”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 130 Calories; 3g Fat (19.8% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 213mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

http://groups.yahoo.com/group/bread-machine/files/Left%20Overs/

* Exported from MasterCook *

Bread Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Sides Salads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
6 slices day-old French or Italian bread — 1 inch thick
2 medium tomatoes — chopped (1 1/2 cups)
1 medium cucumber — peeled and chopped (1 1/4 cups)
1 small onion — thinly sliced
1/3 cup fat-free red wine vinegar dressing
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
1/4 teaspoon pepper

Tear bread into 1-inch pieces. Mix bread and remaining ingredients in nonmetal bowl. Cover and refrigerate, stirring once, at least 1 hour to blend flavors and soften bread. Stir before serving.

____________________

Description:
“Making bread salad, or panzanella, is a favorite way for Italian
cooks to use up dried bread. It may turn into one of your favorites as
well.”

- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 326mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

* Exported from MasterCook *

Stuffed Mushrooms

Recipe By :
Serving Size : 0 Preparation Time :0:30
Categories : Appetizer Holiday

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 packages button mushrooms — (12 oz.)
1 medium onion — minced (about 1Cup)
3 slices white bread — broken into soft crumbs
2 Cups sharp cheddar cheese — grated
1/4 tsp. GRANULATED GARLIC
1/4 tsp. salt
1/4 tsp. GROUND BLACK PEPPER
2 TB. butter
10 slices bacon — fried and crumbled

Fry bacon until crispy. Drain on paper toweling. When cool, crumble into bits
and set aside.

Lightly rinse the mushrooms. Break the stems from the mushroom caps. Place the
mushroom caps on a microwave-safe plate. Cover with plastic wrap and
refrigerate until you are ready to stuff them, or else they will turn slightly
brown.

Mince the mushroom stems and onion. Heat the butter in a frying pan over medium
heat. Add the mushroom stems and onions and sauté about 5 minutes, or until the
onions are translucent and the mushrooms are giving up juice. Add salt, PEPPER,
and GARLIC and stir to blend.

While the mushrooms and onions are cooking, prepare the bread crumbs by using a
food processor, blender, or by breaking the bread in small pieces by hand.

Turn the heat down to low. Add the bread crumbs, bacon, and cheddar cheese to
the mushroom mixture. Mix until the cheese melts. As the cheese melts, the
ingredients will stick together, forming a ball. Remove the mushroom caps from
the refrigerator. Using a teaspoon, stuff the mushroom caps with the filling,
mounding the filling fairly high. Microwave the stuffed mushrooms for 3-5
minutes on high, depending on the size of the mushrooms, or bake in a preheated
375° oven for 20-25 minutes.

The mushrooms are ready when the caps are soft and there is quite a bit of
juice on the plate.

Cuisine:
“Vegetarian”
Source:
“Penzey Spices”
Yield:
“32 mushrooms”

- - - - - - - - - - - - - - - - - - -

Per serving: 3190 Calories (kcal); 294g Total Fat; (81% calories from fat); 88g
Protein; 59g Carbohydrate; 789mg Cholesterol; 5237mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 10 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 52
Fat; 0 Other Carbohydrates

NOTES : A perfect appetizer for a holiday party or summer picnic. These are
especially nice because they don’t need to be baked in the oven which is
probably loaded with delicious dishes for dinner. This is one of the few dishes
where we actually prefer the way they turn out when microwaved—try some both
ways and decide for yourself.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Old Fashioned Bread Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Pudding

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 Cups Soft Bread Crumbs — use 4 for firmer pudding
2 Cups Milk — scalded with 1/4 cup of butter
1/2 Cup Sugar
2 Eggs — slightly beaten
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Cup Seedless Raisins

Heat oven to 350 degrees

Place bread crumbs in 1 1/2 qt baking dish. Blend in remaining ingredients.

Place baking dish in pan of hot water (1”deep).

Bake 40 to 45 minutes, or until silver knife comes out clean.

Serve warm, with cream.

Source:
“Betty Crocker New Picture Cookbook” First Edition”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 4g Fat (19.5% calories
from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol;
206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat
milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : 1/2 cup = 4 ww pts

Tuna Cakes
Recipe by: californiabreadbaker TNT

Serving: 3 patties
Prep Time: 20 minutes

1/2 onion, minced
2tbsp bell pepper, minced
1C breadcrumbs, fine
1 can tuna, drained & flaked
1/2C+ mayonnaise
3 dashes Tobasco Sauce
Onion power & black pepper to taste

Saute minced onion & bell pepper in olive oil until browned.
Combine browned onions & bell pepper in bowl with remaining
ingredients. Hand pat into patties. Heat on lightly greased
(pam is excellent) grill/pan until browned, about 3 minutes
each side.

Alternatives:
Substitute crab for tuna
Add a shredded carrot to the combo before browning

Serving suggestions:
Serve with lemon garnish, green salad, vegetable, crusty bread
Serve on hamburger buns with green salad

* Exported from MasterCook *

Croutons

Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups cubed stale French or sourdough bread — cut into 1/2” × 1” pieces
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1 tablespoon minced fresh rosemary — optional

Preheat oven to 350 degrees. Place bread cubes in bowl. Mix oil, garlic, salt,
and rosemary, then pour it around the sides of the bowl. Toss immediately. Put
seasoned bread cubes on a parchment-covered sheet pan and bake until golden
brown (about 15 minutes). Remove from oven, cool to room temperature, and store
in air-tight tin or bag.

Yield:
“4 Cups”NOTES : This is a great use of stale bread. If it’s so stale that it
won’t slice, refresh it in a 350 degrees oven in a foil-covered pan with 3-4
drops of water.

* Exported from MasterCook *

Chocolate Bread Pudding

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Dessert
Holiday

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 cups soft bread crumbs — use 4 cups for firmer pudding
2 cups milk — scalded with 1/4 cup butter
1/2 cup sugar
2 eggs — slightly beaten
1/4 teaspoon salt
1/2 cup semisweet chocolate — pieces

Heat oven to 350 degrees
Place bread crumbs in 1 1/2 qt baking dish
Blend in remaining ingredients
Place baking dish in pan of hot water (1” deep)
Bake 40 to 45 minutes, or until silver knife inserted 1” from edge comes out clean.
Serve warm with Cream

Source:
“Betty Crocker Cookbook (first edition)”

* Exported from MasterCook *

Breakfast Strata

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Breakfast Casseroles & Crock Pot Meals

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 tsp. butter — divided
1 Cup broccoli florets — cut small
1 Cup white button mushrooms — diced
1 tsp. SWEET CURRY POWDER — (1 to 2) I leave out the curry
1/4 tsp. salt
2 TB. sherry
6 large eggs.
2 Cups milk
6 large slices crusty white bread — cubed
1/2 Cup grated Mozzarella cheese

Preheat oven to 325°. In a large skillet, melt 2 tsp. butter over medium heat.
When the butter is hot, add the broccoli and stir. After 1 minute, add
mushrooms and stir again. Reduce heat a bit, cook for 2-3 minutes until
mushrooms are translucent and giving off liquid. At this point, add SWEET CURRY
POWDER and salt, stir to coat vegetables and cook curry for 1 minute. Add
sherry, stir, remove from heat, cool until room temperature.

Butter a deep, round casserole dish or six individual ramekins (small straight
sided white bowls) with 1 tsp. butter. In a large bowl, beat together 6 large
eggs with milk. Add the bread, cut into bite-sized hunks and stir.

Pour in vegetable/curry mix, stirring to blend. Pour mixture into casserole
dish or ramekins, sprinkle grated cheese over the top and place in 325° oven (a
bit more grated cheese might be needed to top 6 individual servings). One large
dish will need about 1 hour and 10 minutes of cooking time for the eggs to set,
individual sized servings will need less time-30 to 40 minutes. When done, the
strata will have risen well above the pan and appear set and golden brown on
top. Let cool briefly (5 minutes or so) before cutting and serving. Don’t set
the strata in a cold, drafty place, or it will start to shrink.

Description:
“Sweet Curry”
Source:
“Penzey’s Spices”
Start to Finish Time:
“1:10”

- - - - - - - - - - - - - - - - - - -

Per serving: 474 Calories (kcal); 49g Total Fat; (92% calories from fat); 4g
Protein; 5g Carbohydrate; 135mg Cholesterol; 601mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat;
0 Other Carbohydrates

NOTES : An easy dish that is absolutely beautiful. Perfect for a wintery Sunday
brunch. The curry lends a lovely golden color without being too heavy or spicy
for a breakfast dish. Perfect served with fresh fruit and mimosas.

J.D., many bread machine recipes posted tonight, just for you....LOL, see above and prior pages.
granny

http://groups.yahoo.com/group/bread-machine/files/Sweet%20Bread/

Russian Krendel

Celebrating saints days in old Russia required krendel, a sweet, rich and
fragrant pastry twist. It is as delectable first thing in the morning with
coffee as it is midday or late at night with hot chocolate or spiced cider.

1/2 cup water
3 egg yolks
6 Tbsp unsalted butter
1 tsp vanilla
1 Tbsp grated lemon zest
1/2 tsp salt
3 Tbsp sugar
2 Tbsp powdered milk
2 cups bread flour
1 1/2 tsp yeast

1 egg white
2 Tbsp sliced blanched almonds

Add all ingredients except the egg whites and almonds to the baking pan in order
recommended by the manufacturer. Select dough cycle.

At the end of the dough cycle, remove the dough and let rest 10 for about
minutes. Preheat oven to 400 degrees F.

Roll out the dough into a 30” rope, thicker in the center and thinner at the
ends. Make a circle, crossing the rope 3” from the ends. Twist the 2 ends at the
3” point to secure them, and tuck the ends under the opposite sides of the
circle to make a pretzel shape. Put the krendel on a lightly greased baking
sheet. Brush with the egg white and sprinkle the sliced almonds on top. Let rise
20 to 30 minutes or until doubled in size.

Place the krendel in the oven and immediately reduce the heat to 350 degrees F.
and bake 15 to 20 minutes, or until golden brown.

Italian Easter Bread

I have made this recipe a few times and I’m very happy with the results.

Tony Weeks

INGREDIENTS

½ cup milk
½ cup water
8 tbsp - butter
2 eggs + 1 yoke
1 tsp vanilla
½ tsp orange juice concentrate

2 tsp yeast
1 ½ tsp salt
1 tbsp – powdered buttermilk
½ cup - sugar
3 ½ cups - bread flour

Optional
¼ tsp - cinnamon
¼ tsp - nutmeg
2 tbls - sugar
Mix these and sprinkle on top after glazing

Glaze:
1 egg white
1 tsp honey
1/4 tsp ornage juce concentrate

Use the dough only cycle. If the dough is a bit thin, knead in more flour until it forms a smooth elastic ball. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 12 inches long and 1 1/2 inches thick. Using the three long pieces of dough, loosely 3-string braid them.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.

After loaf has risen, brush glaze on top and bake for 40-45 mins or until golden brow in 350 degree oven.

One more option, you can place 3 to 5 whole eggs in the weave of the bread. Don’t precook them, they will cook during the baking of the bread.

In the Italian tradition after a sunrise Easter morning service a thick slice of this bread with an egg was served for breakfast.

Note: If you don’t braid it, devide the dough in 2 and bake in 2 loaf pans. It rises way to much for one pan.

Portuguese/Hawaiian Sweet Bread

Portuguese sailors and settlers brought this bread to the Hawaiian
islands. The first recipe I found for this bread on the web was in
Portuguese and called for 15 eggs. Portuguese women would bake this
bread in an outdoor oven and extended families would make the bread
together.

1 cup evaporated skim milk (aprox. See directions)
3 Tbs unsalted butter, but into pieces
2 large eggs
Finely grated rind of 1 lemon
5 Tbs sugar
1 Tbs vanilla extract
4 cups bread flour
3 teaspoons of instant yeast

Break the two eggs into a measuring cup, then add the vanilla extract
and milk until you have 1 1/3 cups liquid.

Place the butter, liquid, salt, lemon zest, sugar into the machine pan,
top with the bread flour and add the instant yeast. Use the basic and
light crust setting. Or take out the dough after the first mix knead,
let rise until doubled, shape for a large loaf pan or use a tube pan.
Brush the baked loaf with melted butter while it is still hot. I just
rub a stick of butter over the loaf and then use a paper towel to wipe
off the excess. Watch the dough carefully to assure the liquid/flour
ration is correct. This bread is also a high riser (which is why I
prefer baking in the oven). If you can use less yeast and get a good
result, do so.

This dough should be on the wet side.

Merry Christmas,

+Glenn

The “real” Hawaiian bread is based on Portuguese sweet bread and
doesn’t contain pineapple, pineapple juice, coconut, or bananas. Those
later breads are good breads with Hawaiian flavors but just aren’t the
real thing. Real Hawaiian/Portuguese bread has lots of sugar and eggs.
Here is King Arthur’s recipe:

This recipe comes from King Arthur. I use 1/2 teaspoon lemon extract
if I don’t have a lemon. The directions are mine (in keeping with
copyright law).

Ingredients:

1 cup evaporated milk
3 tablespoons unsalted butter, cut into pieces
2 large eggs
1 1/2 teaspoons finely grated lemon rind
1 teaspoon vanilla extract
6 tablespoons sugar
1 teaspoon salt
1/4 teaspoon ascorbic acid
3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast

Add ingredients according to the machine maker’s instructions. Use
Basic or Sweet Cycle. This works when shaped into an oval and baked in
the oven. Watch the dough very carefully and add water/flour as
needed. When I can’t buy KA flour locally and the flour I use already
has ascorbic acid so I leave that out. This is a very high rising
bread. I have much better luck mixing this on the dough cycle and
forming it into a ball and slightly pressing it down to form a round
loaf and baking it in a no stick pin tin. I bake at about 350 F. until
the loaf is golden brown and the interior is 190 degrees. This bread
is more like King’s Hawaiian bread than any other recipe that I’ve
tried although my bread is crustier.

The following URL is the KA site for the above recipe:

http://www.kingarthurflour.com/cgibin/htmlos/00979.39.11531639528

+Glenn

http://groups.yahoo.com/group/bread-machine/files/Sour%20Dough/

* Exported from MasterCook *

Basic Sourdough Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sourdough Sourdough Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 cups Sourdough starter — see instructions
1/3 cup water — used 2/3 cup plus 1 tablespoon
3 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon vegetable oil
1 teaspoon salt
1 teaspoon yeast — optional
(picture of bread in files section used NO yeast)

Allow starter to come to room temperature

Place all ingredients into the machine in the order suggested by the
manufacturer

Select Basic or White cycle and medium crust - press Start

Using the programmable cycle I use 20 minute knead with 75 minute first rise.
Punch down and rest for about 10 minutes then shape into a loaf. The final
rise (using yeast) takes 45 to 75 minutes. If not using yeast, be patient and
wait till your loaf has doubled in size. (2 to 3 hours)

Bake in a 350 º oven for about 30 minutes.

Starter instructions:
The day before you intend to bake, bring the starter to room temperature.
Add equal parts of flour and water to the starter in a large mixing bowl. (It’s
a sponge, it’s supposed to be very thick)

The sponge sits out overnight bubbling, working away. Make sure your bowl is
large enough to accommodate the sponge growth!

The following morning scoop the starter out for your recipe and place the rest
back into your refrigerator.

Note: If you want to increase the amount of your starter you can feed equal
amounts of flour and water and wait about 2 hours until it starts to get active
before placing into the refrigerator.

Source:
“Recipe from Mary Howell”
Yield:
“1 1/2 lb loaf”
- - - - - - - - - - - - - - - - - - -

NOTES : Using Yeast is optional. Without Yeast the loaf may take up to 12
hours depending on room temperature and condition of your starter.

* Exported from MasterCook *

Dried Tomato Basil Sourdough Bread for Bread Machine (with Yeast)

Recipe By :Donna Rathmell German and Ed Wood
Serving Size : 16 Preparation Time :0:00
Categories : Bread - Machine Savory Breads
Sourdough Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/3 cup water
3/4 cup sourdough culture
1 1/2 Tablespoons Olive Oil
3 Tablespoons Sun-dried Tomatoes
2 teaspoon sugar
3/4 teaspoons salt
2 teaspoons dried basil
3 cups bread flour
1 1/2 teaspoon Yeast — (optional for those that can’t wait)
1 tablespoon water or flour added as needed to obtain smooth ball
1 1/2 teaspoon minced garlic — optional

Use Home dried or commercially prepared sun-dried tomatoes. Cut the tomatoes
into small pieces and soak them in water and olive oil for 5 minutes before
adding the remaining ingredients. This may be done right in a mixer or bread
machine.

Use Dough Cycle

Source:
“World Wide Sourdoughs From Your bread Machine”
Yield:
“1 1/2 Pounds”

* Exported from MasterCook *

Fake Sourdough

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Dough Cycle
Sourdough White Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Starter
1 1/8 cups water
1 cup bread flour
1/2 teaspoon yeast
Dough
1 1/2 tablespoons butter
2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons dry milk
2 1/2 teaspoons yeast

Place the starter ingredients in your machine fully assembled pan. Select the
dough cycle and press start. After the starter has mixed for 10 minutes. Stop
the machine and allow the starter to sit and ferment for 3 hours to 3 days. The
longer it sits the more pungent and sourdough like it will become.

Then place the dough ingredients in the pan with the starter. Select the basic
or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you need to
open the lid and check the consistency of the dough. The dough should be
starting to form a smooth round ball. When you touch the dough with your finger
it should be slightly tacky to the touch however no dough should remain on your
finger when you pull it away.

If your dough it too dry add 1 tbsp. of water at a time (allowing the machine
to knead for a minutes or so between additions) until the dough is the proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing
the machine to knead for a minute or so between additions) until the dough is
the proper consistency. These types of adjustments are not unusual and don’t
mean there is something wrong with the recipe.

After the machine has beeped to indicate the bread is done, open the machines
lid leave for 10 minutes. Then remove the pan with the bread from the machine
and gently remove the bread from the pan (invert and shake until it slides
out). Place bread on a cooling rack and allow it to cool for 30 minutes at
least before slicing.

To store the bread, store it unsliced in a heavy plastic bag. I use 1-gallon
zip-lock bags. You should use the bread with in a day or so as fresh homemade
bread doesn’t contain any chemical preservatives and will stale fast.

Source:
“www.breadmachine digest.com”

- - - - - - - - - - - - - - - - - - -

Per serving: 152 Calories (kcal); 2g Total Fat; (13% calories from fat); 5g
Protein; 28g Carbohydrate; 5mg Cholesterol; 198mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : As the starter ferments it will give a strong sour yeasty smell, this
is fine and what it should smell like. Also, if you let the starter go for the
full 3-days you could see a clear or lightly colored liquid form on the top.
This is hooch and is perfectly normal.

Instead of using white bread flour in the starter use rye flour. Then add 1
tsp. of whole or ground caraway seeds to the dough ingredients. Use molasses in
place of the sugar. This makes a great rye bread.

Make this recipe on the dough cycle and use the dough for 2 large pizza crusts.

* Exported from MasterCook *

Honey Nut Oatmeal Sourdough for Bread Machine (with Yeast)

Recipe By : Ed Wood & Donna Rathmell German
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Oatmeal
Sourdough Breads Whole Grain & Cereal Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup sourdough culture
3/8 cup water ....adjust as necessary to produce nice dough ball
1 1/2 tablespoons Walnut Oil — (vegetable oil can be substituted)
3 tablespoons honey
2/3 cups Oats — (I used quick oats)
3 cups bread flour
1 1/2 teaspoon yeast
1/2 cup chopped walnuts

basic white cycle, medium crust added nuts at the “beep”

Description:
“” This flavorful loaf makes great French toast with a little cinnamon. Walnut oil adds extra flavor.””
Source:
“”Worldwide Sourdoughs from Your Bread Machine””
Yield:
“1 1/2 Pounds”

NOTES : High rising, baked well in Zojuriushi Moist & delicious... Keeper

Onion Caraway Sourdough

adapted from More Bread Machine Magic by Rehberg/Conway

1-1/2 lb loaf
Dough
1/4 to 1/3C water
1C soughdough starter
1-1/2tsp sugar
1-1/2tsp salt
3C flour
2tsp yeast

Place ingredients in the bread pan, using the least amount of
liquid. Select the dough cycle. Add filling at the beep. Make into
sandwich rolls, dinner rolls, hamburger/hotdog buns or bread.

Filling
1-1/2tbsp butter or margarine
1 lrg or 2 medium onions minced
2 tsp caraway seeds

Saute onions in butter until brown, about 15 min, stirring
frequently. Stir in caraway seeds and allow to cool before adding to
dough.

-— Recipe for Sourdough Bread in Breadmachine -—

10 ounces sourdough starter
5 to 6 ounces warm water
1 teaspoons salt
4 cups bread flour
3 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select
crust setting if other than medium, Press Start/Stop to begin. When
unit signals and the display reads 0:00, press Start/Stop to cancel.
Remove bread. Use Basic setting, use of delayed timer okay.

-—Instructions on Sourdough Starter-—

Sourdough Starter

2¼ teaspoons active dry yeast
16 ounces warm water
2 cups all purpose flour

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast
and warm water, let stand 10 minutes. Add flour, mix until thick
batter forms. Batter need not be smooth. Cover loosely with
cheesecloth, lightweight kitchen towel, or plastic wrap; let stand in
warm place for 24 hours. Stir; cover loosely. Place starter in a warm
place for 2 to 3 days or until it bubbles and smells sour; stir once a
day. Cover loosely with plastic wrap or plastic cover; refrigerate.

To Replenish Starter

After using a portion of starter, replenish with equal amounts of
flour and warm water For example, if 10 ounces (1¼ cups) of starter
were removed to make bread, replenish remaining starter with 10 ounces
(1¼ cups) warm water and 10 ounces (1¼ cups) flour. Stir well to
blend, cover and let stand in warm place until bubbly, 3 to 5 hours.
Store starter in loosely covered glass container in refrigerator. If
not used at the end of one week, remove 1 cup starter and discard;
then replenish with equal amounts of flour and warm water as
instructed above.

Hints far Successful Sourdough Baking

1. Always make starter in a glass container. Never store in metal
containers or use metal utensils. The starter will react to the metal.
2. All ingredients, including starter, should be at room temperature
(70-80F/21-27C). Cold ingredients slow down the activity.
3. When removing starter, always replenish it. Let stand at room
temperature for 3 to 5 hours, until mixture bubbles. Cover and
refrigerate.
4. If starter separates (liquid forms on surface), stir until blended
before using.
5. If the liquid that forms on surface of starter turns pink in color
at any time, discard the starter and start over again with fresh
ingredients.
6. Sourdough bread made in an automatic breadmaker requires the
addition of yeast. The starter’s strength and the rising times in the
breadmaker are not long enough to allow proper rising without it.

Also note that there is a very good chance that your starter will
convert to a “wild” yeast starter. When this happens the
characteristics of the starter may change (flavor, strength). This
may good be good or bad depending on your perspective. Eventually a
starter that has converted should settle down and remain stable.

* Exported from MasterCook *

Wheat Sourdough for Bread Machine (with Yeast)

* Exported from MasterCook *

Wheat Sourdough for Bread Machine (with Yeast)

Recipe By :Donna Rathmell German & Ed Wood
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Sourdough Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 Cups Sourdough Starter
1/3 Cup Water — (adjust with more if your starter is thicker) I use 2/3 cups
1 1/2 Tablespoons Butter — or margarine
1 1/2 Tablespoons Sugar
3/4 Teaspoon Salt
3/4 Cup Whole Wheat Flour
3 Cups Bread Flour
1 1/2 Teaspoons Yeast
Water — 1 tablespoon at a time as needed to obtain a smooth dough ball

Use basic white , french bread cycle

Source:
“”Worldwide Sourdoughs from Your Bread Machine””
Yield:
“2 Lb Loaf”

NOTES : Warning: this is a VERY large loaf it may be too big for many machines... it hit the lid on the ZO V20.

http://groups.yahoo.com/group/bread-machine/files/Rye%20Bread/

Here is a basic rye bread recipe. Note some of the changes I suggest at
the bottom.

1 1/2 cups water
2 tablespoons powdered milk
2 tablespoons shortening
2 tablespoons dark brown sugar
2 tablespoons molasses
1 1/2 teaspoons salt
3/4 cup whole wheat flour
2 1/3 cups strong white flour
1 cup rye flour
1 tablespoon caraway seeds
1 1/2 teaspoons yeast

If you can find the high protein Wheat Montana Prairie Gold Flour or the
equilvelent whole wheat flour from King Arthur use it in place of the
white flour. You can use buttermilk, sour cream, or yogurt in place of
the water and powdered milk. I also sometimes add 2 tablespoons apple
cider vinegar and reduce the liquid by that amount. Follow your
machine’s instructions. Use the whole wheat cycle if it has one. Watch
the dough ball in the first mix/knead cycle and adjust as needed.

+Glenn

Black Bread

9 to 11 fluid oz water
1 1/2 cup Bread flour
1 cup rye flour
1 cup whole wheat flour (do not use white whole wheat)
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
1/3 cup sorghum or cane molasses
3 tablespoons powdered cocoa
1 tablespoon caraway seeds
2 teaspoons instant/rapid rise/bread machine yeast

follow machine maker’s instructions. Bake with crust of your choice. I
prefer a light crust. The cocoa is for color. You can also use 2 to
three teaspoons of instant coffee in place of or in addition to the
cocoa. You can use dark corn syrup in place of the molasses. I like the
molasses better (strictly a flavor thing). I also like to shape this
into a round ball and bake it on a cookie sheet or pizza pan in the
oven. I start with the 9 oz. of water and only add more if the dough is
too dry. This is not a light, fluffy loaf of bread.

from:
http://groups.yahoo.com/group/bread-machine/message/46330

Caraway - Rye Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Rye Bread Machine
Bread Machine Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 Cup Water — plus 3 tablespoons
1 Tablespoon Butter
2 1/2 Cups Bread Flour
3/4 Cup Rye Flour
2 Tablespoons Dry Milk
2 Tablespoons Sugar
1 1/2 Teaspoons Salt
3/4 Teaspoon Caraway Seeds
2 1/4 Teaspoons Bread Machine Yeast

Measure Carefully, placing all ingredients in bread machine pan in order recommended by manufacturer.
Select Basic/ White cycle. Use medium or light crust color. Remove baked bread from pan and cool on wire rack.

Source:
“Betty Crocker Bread Machine Cookbook - 1995”
Yield:
“1 1/2 Pounds”

* Exported from MasterCook *

Dill Pickle Rye Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup water
1 cup dill pickle brine
1 whole egg
2 tablespoons shortening
3 cups bread flour
1 1/2 cups rye flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon dill weed
1 1/2 teaspoons caraway seed
3 teaspoons instant yeast (bread machine yeast)

Place all ingredients in your machines fully assembled pan in the order
specified by your machines manufacturer. Select the basic or white cycle and
press start.

- - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g
Protein; 38g Carbohydrate; 16mg Cholesterol; 274mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : You may want to reduce or eliminate the salt from the recipe. The
pickle brine should provide all you need.

* Exported from MasterCook *

German Dark Rye Bread - Glenn

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread - Rye

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups bread flour
1/2 cup cocoa
4 1/2 teaspoons yeast (two packets)
1 tablespoon caraway seeds
2 teaspoons salt
2 cups water
1/2 cup molasses or honey
2 tablespoons butter or margarine
3 1/2 cups Rye Flour
8 teaspoons Vital Wheat Gluten

Half Recipe for Machine

3/4 cup bread flour
1/4 cup cocoa
2 1/4 teaspoons yeast (two packets)
1/2 tablespoon caraway seeds
1 teaspoon salt
1 cup water
1/4 cup molasses or honey
1 tablespoon butter or margarine
1 3/4 cups Rye Flour
4 teaspoons Vital Wheat Gluten

Place the flour, VWG, caraway seeds, yeast, cocoa, salt into a large bowl. Heat
the water, molasses, and butter until the butter melts. Make sure this is not
higher than 110 degrees. Pour into the bowl with dry ingredients, stir until a
dough ball is formed. Then knead the dough for about 8 t0 10 minutes. Shape and
place dough in baking pans. Brush dough with butter or oil. Let rise until
doubled (about one hour). Punch down. Let rise again. Bake at 400 degrees in a
preheated oven for about 25 minutes. When done remove pans from oven and turn
bread from pans and allow to cool on cooling rack.

Glenn’s Notes:I cut the about ingredients in half for the bread machine. I have
used whole wheat but the bread is very dense. I don’t melt the shortening
before hand. I don’t heat the water, either. I bake in my bread machine on the
whole wheat cycle.

Source:
“posted by Glenn - bread-machine@yahoogroups.com, Sun 5/4/2008”

* Exported from MasterCook *

Good Old New York Deli Rye

Recipe By :Posted on BreadMachine list by Dorine Houston on 3/8/03
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread - Rye
Rye Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2/3 cup buttermilk
3/4 cup water
3 Tablespoons oil
1 1/2 tsp. salt
4 Tablespoons dark brown sugar
2 Tablespoons caraway seeds
3 Tablespoons coarse-ground cornmeal
2 2/3 cups bread flour
1 1/3 cups medium or whole grain rye flour
2 1/4 tsp. yeast

Place in bread machine on dough cycle. When the machine
beeps, remove it and form a loaf by hand. Lightly slash the
top 3-4 times.

Preheat oven to 375F. Sprinkle more coarse cornmeal on your
hot baking stone. Put the well-risen loaf on the stone and
bake 30 minutes or until done.

Source:
“Modified from Tom Lacalamita’s _The All-New Ultimate Bread machine cookbook”

* Exported from MasterCook *

Jewish Rye

Recipe By :Linda West Eckhardt, Diana Collingwood Butts
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread - Rye

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water
1 tablespoon molasses
1 tablespoon vegetable oil
4 teaspoons caraway seeds
1 teaspoon salt
2 cups bread flour
3/4 cup rye flour
2 1/2 teaspoons bread machine yeast — to 3 teaspoons

Add all the ingredients to the bread machine pan. Process on the basic bread setting.

Remove the bread from the pan to cool on a rack’ Store wrapped in aluminum foil or in a paper bag.

Source:
“Rustic European Breads from your Bread Machine”
Yield:
“1 1/2 pounds”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 93 Calories; 1g Fat (12.8% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : Made on 3/05/08 used dough cycle, rose in basket, baked in oven on cookie sheet. used 2 1/2 tsp yeast, its more than enough.

1/5/10 added about 3 tablespoons Caramel color, King Arthur Catalog product

This is a NICE SOFT Rye... VERY Good for those that like softer breads

* Exported from MasterCook *

Light Rye for Bread Machines- Glenn’s

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Machine Bread - Rye

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water
2 tablespoons honey
2 tablespoons molasses - you can use all honey or all molasses
1 tablespoon butter
2 teaspoons caraway seeds
1 1/2 teaspoons salt
2 tablespoons cocoa
1/2 tablespoon grated orange peel — (1/2 to 1)
1 cup rye flour
2 cups white bread flour — or 1 cup bread white flour and 1 cup whole wheat bread flour
2 tablespoons Vital Wheat Gluten
2 1/4 teaspoon instant yeast

Follow machine directions. Use whole wheat setting. Rye flour has gluten but it
is the kind that doesn’t form a web so the recipe doubles the amount of VWG one
would normally use.

Source:
“bread-machine@yahoogroups.com - Sun 5/4/2008”
Yield:
“1 loaf”

* Exported from MasterCook *

Marble Rye Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread - Machine
Bread - Rye

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/8 Cups water
4 Teaspoons butter
2 1/4 Cups bread flour
3/4 Cup Rye Flour
2 1/2 Tablespoons sugar
1 1/4 Teaspoons salt
1 Tablespoon Cornmeal
1 1/2 Teaspoons caraway seed
3 Teaspoons active dry yeast
Caramel Color
1 Tablespoon Caramel Color — see recipe

Place all ingredients in your machine in the order specified by your machines manufacturer.

Select the dough cycle and press start.

Once the dough cycle has completed remove 1/2 of the dough, leaving the other half in the machine. Add 1 tsp. caramel color to the dough in the machine more if you want it really dark. Select the dough cycle and press start. Once the Carmel color has been mixed in and it is an even color stop the machine and remove the dark dough.

Next grease a bread pan and start pulling off hunks of the two colored doughs and placing them in the bread pan. Once both colors of
dough have been placed in the pan. Cover the pan and place in a warm place to rise until doubled.

Preheat your oven to 350 degrees and place the bread in the hot oven. Bake for about 40 minutes or until a thermometer inserted in the center reads 200 degrees.

Remove from oven and allow to cool for at least 30 minutes.

Description:
“A very moist, tasty Rye”
Source:
“bread-machine@lists.sonic.net“
Yield:
“1 1/2 lb loaf”

Rye Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread - Rolls Bread - Rye
Bread Machine Recipes Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/3 Cups warm water
3 Tablespoons nonfat dry milk
3 Tablespoons Canola Oil
1 Tablespoon honey
2 Tablespoons molasses
1 1/4 teaspoons salt
2 Tablespoons cornmeal
1/2 Cup rye flour
1/4 Cup Whole Wheat Flour
2 1/4 Cups Bread Flour
3 Tablespoons wheat gluten
2 1/4 Teaspoons Active Dry Yeast
2 Tablespoons Caraway Seeds — optional

Use the dough cycle; add flour if needed ...make sure it’s not sticky
or “wet”...it should be smooth, but not dry or stiff.

Form two rounds on a non stick baking sheet, dusted with cornmeal, slash the
middle a couple of times, (or..make long loaf ) or..make 6 huge rolls. Let the
dough rise to double volume.

Rina’s note:(I like to bake mine in the Hearth Pan, it confines the dough and gives a nice oval slice of bread.)

Bake 350F approx. 35-40 min for loaves, and 25 min for rolls.
Allow to cool completely before slicing.
First Rising = 1 hr. 10 min.
Second Rising 45 min,approx.
Baking time can vary, but will be worth the wait.
Optional: beat an egg-white til frothy, brush over dough before baking. It
gives a nice, shiny crust.

Description:
“Good tasting, high rising”
Source:
“adapted from recipe posted to BML by Adele l. Penhollow”
Yield:
“1 1/2 Lb Loaf”

- - - - - - - - - - - - - - - - - - -

Per serving: 97 Calories (kcal); 2g Total Fat; (20% calories from fat); 4g
Protein; 15g Carbohydrate; trace Cholesterol; 120mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Great for Sandwiches or toast

NOTES : This is a Great tasting, High riser! A favorite...

“This bread should be oven baked... rye breads really give you their best when
oven-baked.”

New York Rye

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Rye Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup water — plus 2 tablespoons
1 tablespoon oil
1 1/2 tablespoons honey
3/4 teaspoon salt
2 teaspoons caraway seed
1 cup rye flour
1 3/4 cups bread flour
3 tablespoons vital wheat gluten
3 tablespoons dry milk
1 1/2 teaspoons bread machine yeast

Place all ingredients in your machines fully assembled pan in the order
recommended by your machines manufacturer. Place the pan in your machine.
Select the Basic/White cycle and press start.

Source:
“Bread Machine Digest Web site”

- - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g
Protein; 24g Carbohydrate; 2mg Cholesterol; 142mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

* Exported from MasterCook *

Old World Euro Rye

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Machine Bread - Rye

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 1/2 cups bread flour
1/2 cup coarse-ground rye flour
1 tablespoon wheat germ (or 2 tablespoons graham flour)
1 1/2 teaspoons salt
1 1/2 tablespoons brown sugar
1 cup water
1 1/2 tablespoons olive oil
2 teaspoons yeast

Place all ingredients in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White
cycle and press start.

After the first 10 minutes of kneading check the dough,
it should form a smooth round ball that when touched with your finger is tacky.
However, when you pull your finger away no dough should stick to it. If the
dough is too dry add 1 tbsp. of water at a time until the dough is the proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is
the proper consistency. It is normal for all recipes to need some sort of an
adjustment.

Source:
“http://groups.yahoo.com/group/BMRC/message/3288 - Jun 16, 2006”
Yield:
“1 1/2 pounds”

Recipe: Pumpernickel Bread

This is the recipe in the Zo V20 Manual which I have
modified. My modifications are after the original recipe.

1 2/3 cups Water
2 1/3 cups Bread Flour
1 cup Whole Wheat Flour
1 cup Rye Flour
3 tablespoons Molasses
1 1/2 teaspoon Salt
2 tablespoons Vegetable Oil
4 tablespoons Corn Meal
2 teaspoons Instant Coffee
2 teaspoons Unsweetened Cocoa
5 tablespoons Vital Wheat Gluten
2 teaspoons Active Dry Yeast

My changes: I use Prairie Gold whole wheat flour and All
Natural White Flour made by Wheat Montana so I dropped the
Vital Wheat Gluten. I did bake a loaf with 2 tablespoons VWG
and the bread was very light and fluffy. It was great bread
but not typical rye bread. The coffee and cocoa are for
color, I have made the bread with and without. I like the
color better with. It doesn’t seem to affect the flavor at
all. I have added one tablespoon ground caraway seed and
like the flavor. I like it just as well without it. Once I
forgot the cornmeal and the bread was more like whole wheat
than rye. I like the texture the cornmeal provides and
intend to try using more later. I have baked the bread in my
machine on the Basic Wheat setting and as a free form shape
in my oven.

Both Chefmaster and Wilton have a brown food coloring. I’m
more interested in the flavor than the color so I’ve never
used them for bread.

This is a recipe for two pounds. It may overwhelm some
machines but the recipe should be easy to adjust.

+Glenn

* Exported from MasterCook *

Roggenbrot (sourdough Rye) [machine]

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Rye Sourdough
Sourdough Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
SPONGE
2 cups Sourdough Starter
1 cup bread flour
DOUGH
1/2 Cup Milk
1 teaspoon salt
1 tablespoon caraway seeds
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon vital wheat gluten
2 cups rye flour
water as needed

Knead the Sponge ingredients for 5 minutes, allow to sit for 8 hours or longer. Add the dough ingredients and select the basic, white, or grain cycle and press start.

This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees until done. The interior should read 200 degrees, when a thermometer is inserted in the center.

Source:
“Breadmachine Digest”

Sour Cream Rye

Recipe By :Beth Hensperger
Serving Size : 12 Preparation Time :0:00
Categories : Bread - Rye Bread Machine Recipes
Breads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2/3 cup water
2 tablespoons balsamic vinegar
2/3 cup sour cream
2 tablespoons vegetable oil
1 3/4 cups bread flour
1 1/4 cups dark rye flour
1 tablespoon instant potato flakes
1 1/3 tablespoons gluten, wheat
1 tablespoon caraway seed
1 teaspoon ground coriander
1 1/2 teaspoons salt
2 3/4 teaspoons bread machine yeast

Place all ingredients in pan according to manufacturer’s directions. Set Crust
on medium. Program for basic or whole wheat cycle: press start.
(not suitable for the delay timer)

The dough ball will be very tacky and spread like a puddle during risings.
When the cycle ends, remove carefully and cool standing on a rack.

Source:
“”Bread Lovers Bread Machine Cookbook””
Yield:
“1 1/2 lb loaf”

- - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 6g Total Fat; (29% calories from fat); 6g
Protein; 25g Carbohydrate; 6mg Cholesterol; 277mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

NOTES : The acid ingredients in this recipe ( vinegar and sour cream) make this
Rye a very moist, fine textured loaf.

* Exported from MasterCook *

Wonderful Rye Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/8 cups water
1 1/2 tablespoons butter
1 1/2 cups bread flour
1 1/2 cups rye flour
2 teaspoons carraway seeds
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons dry milk
2 1/2 teaspoons yeast

Place all ingredients in your machines fully assembled pan. They should go in
in the order specified by your machines manual. Select the “Wheat”, “Whole
Grain”, “Basic” or “White” cycle and press “Start”.

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g
Protein; 25g Carbohydrate; 5mg Cholesterol; 198mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

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