Recipe: Bread Machine Recipes (10)

TALK TKL Chat Room - 01-03-98
Electric Cooking: Bread Machine Recipes

Lemon Poppyseed Bread
Harvest Bread
Whole Wheat Bread For Bread Machine
Whole Wheat Hamburger And Hot Dog Buns (bread machine)
Joe's Favorite Bread Machine Bread
Soft Onion Rolls
Mystic Pizza
Stromboli
Indian Bread
Shaker Potato Bread (Food Processor)

CSally/wv (09:30:21 am) :
From: Patti Beadles
Subject: Lemon Poppyseed Bread

As far as I know, this is an original. It's sized for a 1.5 pound(R2D2-style) Welbilt.

1 package yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz lemonade*
1/4 cup very hot water
2 teaspoons poppyseeds

Throw everything in and press play. I use the white bread setting.* I know that 7 oz is a weird measurement, but it seems to be what works. If I use a full cup, then it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 130F or so.

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SueA, CA (5:42:39 pm) :

Harvest Bread
From Vermont Living

Honey-sweetened, this bread is moist, light and bakes to a golden color. Use special instant yeast in this recipe, rather than regular instant yeast. The special yeast, formulated for sweet or sourdoughs, provides the steady, controlled rise helpful for breads high in either sugar or acid.

For 1 1/2 lb. (large) loaf:

One 6 to 6 1/2 ounce sweet potato or yam baked, peeled and mashed (1/2 cup mashed)
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Stone Ground Whole Wheat Flour
1 tablespoon vital wheat gluten
2 teaspoons special instant yeast
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup milk
3/4 cup water
3 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Place all of the ingredients except the raisins and nuts into the pan of your bread machine, program the machine for basic, white bread, or raisin bread, and press Start. Add the nuts and raisins when the beeper goes off, or about 3 to 4 minutes before the end of the second kneading cycle.

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SueA, CA (5:57:23 pm) :

Whole Wheat Bread For Bread Machine
For 1 1/2 lb. bread machine

1 1/4 cups water
2 tablespoons olive or vegetable oil
1/4 cup honey or maple syrup
3 to 3 1/2 cups 100% white whole wheat flour or classic whole wheat flour
1/4 cup sunflower, sesame or flax seeds, or a combination (optional)
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast

Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start.

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SueA, CA (6:34:06 pm) :
WHOLE WHEAT HAMBURGER AND HOT DOG BUNS (bread machine)
1 1/2-POUND LOAF

1 cup water
1 egg
3/4 teaspoon salt
1/4 cup shortening
1/4 cup sugar
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons Red Star brand active dry yeast

1-POUND LOAF
5/8 cup water
1 egg
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons sugar
1 1 /3 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons Red Star brand active dry yeast

Start.
1. Place dough ingredients in bread pan, select Dough setting, and press

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and shape the dough into a 12-inch rope.

FOR 1 l/2-POUND DOUGH
With a sharp knife, divide dough into 10 pieces for hamburger buns and 12 pieces for hot dog buns.

FOR 1-POUND DOUGH
With a sharp knife, divide dough into 7 pieces for hamburger buns or 8 pieces for hot dog buns.

3. Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in a warm oven 1O to 15 minutes until almost doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove sheet from oven to preheat.)

4. Preheat oven to 400 F. Bake 12 to 15 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns in half horizontally. These will keep in a plastic bag in the freezer for 3 to 4 weeks. from a really great bread machine book called Bread Machine Magic Book of Helpful Hints.
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CarolB, Fl (6:42:17 pm) :

Joe's Favorite Bread Machine Bread
West Bend Booklet

Crusty on the outside, chewy on the inside!
It is good for tomato sandwiches, too!

1 1/2 pound loaf
1 1/4 cup+1 Tablespoon water
1 Tablespoon butter
3/4 Tablespoon olive oil
3 1/3 cups bread flour
1 Tablespoon sugar
1 1/4 teaspoon salt
1 1/2 teaspoons bread machine yeast

Make as directed. I use a French bread cycle and a medium for color.

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SueA, CA (9:32:56 pm) :

Soft Onion Rolls (Bread Machine)
You know those onion rolls you get that are just crying for a couple of slabs of liverwurst and some sweet-hot mustard? The ones that are shaped like a rectangle and feature not only browned onions on the top with a layer of soft onions inside? Well, get your liverwurst ready, these are the rolls you've been looking for.

MAKES 6 LARGE ROLLS

FOR THE DOUGH
1 tablespoon yeast
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 cup lukewarm milk
6 tablespoons (3 ounces) unsalted butter, cut into 1/4-inch slices

Place all the ingredients in the machine, program for Manual, Dough, or Basic Dough, and press Start. Ten minutes before the end of the second kneading cycle, check the consistency of the dough; it should be soft but should hold it's shape fairly well. Adjust the consistency with additional flour or milk as needed.

FOR THE FILLING
6 tablespoons unsalted butter
3/4 pound sweet onions (Vidalia or
Spanish), cut into 1/4-inch dice
(a scant 1 1/2 cups)
1 1/2 teaspoons sugar

Melt the butter over medium-low heat in a large frying pan and add the onions. Saute the onions slowly, stirring occasionally, until they re just beginning to brown; this should take 25 to 30 minutes. Add the sugar and saute an additional 5 minutes. Turn the heat off and let the onions cool in the pan.

TO FINISH THE ROLLS
1 egg white beaten with 1 tablespoon water
1 small sweet onion (about 3
ounces), diced (1/2 cup)

When the machine has completed its cycle, transfer the dough to a lightly oiled work surface and divide it into 3 pieces. Working with 1 piece at a time, roll it into a 12 x 9-inch rectangle. Divide the dough in half the short way; you now have two 9 x 6-inch rectangles.

Mentally divide each rectangle into three 6 x 3-inch sections. Spread one sixth of the sauteed onions over the middle section. Fold one of the side sections over the onions and seal. Fold the other side over the first side and seal again. Pinch the edges of the roll closed and tuck them under. Repeat with the remaining dough. Place the rolls on a couple of lightly greased baking sheets.

Brush the rolls with the egg glaze, then top them with a heaping tablespoon of the diced onion. Cover the rolls with a lightly greased piece of plastic wrap and set them aside to rise till puffy but not doubled in bulk, 30 to 45 minutes.

Bake the rolls in a preheated 375 F oven for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and transfer them to a wire rack to cool. from Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine

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SueA, CA (9:42:00 pm) :

Mystic Pizza (for bread machine)
Did you see the movie? If not, rent it to eat with this version of the pizza it inspired. There's nothing like sharing a great pizza meal with Julia Roberts.

MAKES ONE 1 1-INCH PIZZA

FOR THE DOUGH
2 teaspoons yeast
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
3/4 cup plus 3 tablespoons water

Place all the ingredients in the machine, program for Dough, Basic Dough, or Manual, and press Start.

TO FINISH THE PIZZA
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
1 1/2 cups tomato or pizza sauce or more if you're an extra-sauce fan
1 to 1 1/2 cups grated mozzarella cheese

When the dough cycle is completed, transfer the dough to a floured work surface and let it rest for 5 minutes. Preheat the oven to 400 F. Lightly dust a heavy baking sheet with cornmeal and set it aside. Roll out the dough to an 11inch circle. Transfer the dough onto the baking sheet. Brush the olive oil over the surface of the dough and then shake on salt and pepper. Leaving a 1-inch border, spread the sauce over the surface of the dough and top the sauce with the mozzarella. Bake the pizza for 20 minutes until the crust is a nice golden brown. Mystic pizza

Did you see the movie? If not, rent it to eat with this version of the pizza it inspired. There's nothing like sharing a great pizza meal with Julia Roberts.

MAKES ONE 11-INCH PIZZA

FOR THE DOUGH
2 teaspoons yeast
2'/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
3/4 Cup plus 3 tablespoons water

Place all the ingredients in the machine, program for Dough, Basic Dough, or Manual, and press Start.

TO FINISH THE PIZZA
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
1 1/2 Cups tomato or pizza sauce or more if you're an extra-sauce fan
1 to 1 /2 Cups grated mozzarella cheese

When the dough cycle is completed, transfer the dough to a floured work surface and let it rest for 5 minutes. Preheat the oven to 400 F. Lightly dust a heavy baking sheet with cornmeal and set it aside. Roll out the dough to an 11inch circle. Transfer the dough onto the baking sheet. Brush the olive oil over the surface of the dough and then shake on salt and pepper. Leaving a 1-inch border, spread the sauce over the surface of the dough and top the sauce with the mozzarella. Bake the pizza for 20 minutes until the crust is a nice golden brown.

From Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine

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SueA, CA (11:24:27 pm) :

Stromboli
This stuffed Italian sandwich takes its title from a volcano of the same name, located on an island off the coast of Sicily. When you cut it open, it oozes meat, vegetables, sauce, and cheese in lavalike fashion. Served with a simple green salad and a glass of Asti Spumante, it makes a satisfying meal, winter and summer.

SERVES 6 MODERATE OR 4 HEARTY EATERS

FOR THE DOUGH
2 teaspoons instant yeast
211/2 cups all-purpose flour
1/2 cup semolina flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/4 cups plus 2 tablespoons lukewarm water
1/4 cup olive oil

Place all the ingredients in the machine, program for Manual, Dough, or Basic Dough, and press Start. Check the dough about 10 minutes before the end of the second kneading cycle; it should have formed a soft but not sticky ball. Adjust the consistency with additional flour or water as needed.

FOR THE FILLING
1/4 pound mushrooms (about 6 medium-to-large), thinly sliced stick
1/4 stick (1 ounce) unsalted butter or margarine
1 medium onion, chopped
1 green bell pepper, cored and cut into 1/2-inch squares
1 pound ground sweet Italian sausage
1/4 teaspoon salt or to taste
1/4 teaspoon coarsely ground black pepper
1 14-ounce jar spaghetti sauce
1 tablespoon sugar

In a large frying pan, saute the mushrooms in the butter until they begin to exude their juices, about 5 minutes. Add the onion and pepper and saut slowly until the vegetables are just beginning to brown and the juice has evaporated. This will take an additional 5 minutes, more or less. Add the sausage and cook, stirring often, until it loses its pink color completely. Drain off any fat, if necessary, and add the salt, pepper, spaghetti sauce, and sugar. Bring the mixture to a boil and simmer slowly for 15 minutes. Remove the pan from the heat and set aside.

TO FINISH THE STROMBOLI
8 ounces (2 cups) shredded mozzarella cheese

Roll the dough to an 18 x 15-inch rectangle. Cover it with the sausage mixture, leaving a 1-inch border along the long edges. Sprinkle the cheese on top.

Starting with a long end, gently roll the dough into a log. Don't roll the dough tightly, as this will force all of the filling out the end. When there are 2 inches of dough left to roll, stop rolling and pull the unrolled edge of the dough up over the top of the log. Pinch it closed all along the top of the log as best you can, then transfer the log to a lightly greased baking sheet or pizza pan, seam side down. Pinch the ends closed and tuck them underneath. Bend the log into a horseshoe shape. Cover it with a sheet of lightly greased plastic wrap and let it rise for 30 minutes, or until it's somewhat puffy.

Bake the log in a preheated 375 degrees F oven for 20 to 25 minutes, or until it's golden brown. Serve hot or warm in slices.

From Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine

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SueA, CA (11:33:07 pm) :

Indian BREAD
1 1 /2-POUND LOAF

5/8 cup milk
5/8 to 3/4 cup water
2 tablespoons oil
1 l/2 tablespoons honey
2 tablespoons raisins
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups bread flour
1 l/4 cups whole wheat flour
3/4 cup rye flour
3 tablespoons to 1/3 cup gluten, optional
2 teaspoons Red Star brand active dry yeast

1-POUND LOAF
3/8 cup milk
3/8 to l/2 cup water
1 1/2 tablespoons oil
1 tablespoon honey
1 1/2 tablespoons raisins
1 1/2 tablespoons brown sugar
1 teaspoon salt
1 cup bread flour
3/4 cup whole wheat flour
l/2 cup rye flour
2 tablespoons gluten, optional
1 1/2 to 2 teaspoons Red Star brand active dry yeast

1. In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in bread pan, select Light Crust setting, and press Start.

2. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool I hour before slicing.

CRUST: LIGHT OPTIONAL BAKE CYCLES: SWEET BREAD WHOLE WHEAT

From Bread Machine Magic Book of Helpful Hints

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CC/CA (00:06:50 am) :

Shaker Potato Bread (Food Processor)

2 cups boiling water
2 peeled potatoes
1 package yeast
1/2 cup sugar
6 1/2 cups bread flour
1/2 teaspoon salt
2 eggs
1/2 cup cold butter
1 beaten egg
1 tablespoon milk

Cut potatoes into quarters and boil in the water until tender. Drain and dry. Save 1 cup potato water. Puree 1 cup potato. With plastic blade in place, add 6 cups flour, yeast, sugar and salt. Add potato puree, eggs, potato water and butter cut into bits. Process to to form ball. Add flour if necessary and process 40-50 seconds, until dough is smooth. Place dough in a greased bowl, cover, rise 1-1/2 hours or until doubled. Grease 2 loaf pans. Punch dough down, divide in two parts. Shape into 2 loaves. Place in pans. Let rise 45 minutes. Brush tops with egg-milk glaze. Bake in 375F oven for 35 minutes or until loaves sound hollow when tapped. Cool on wire racks.
Yield: 2 Loaves.

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