Bread Machine Magic (14 page)

BUTTER
OR
MARGARINE
2 tablespoons

MOLASSES
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
2
²
⁄
₃
cups

RYE
FLOUR
1
¹
⁄
₃
cups

CARAWAY
SEEDS
4 teaspoons

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 115 / Fat 1.3 grams / Carbohydrates 22.8 grams/ Protein 2.9 grams / Fiber 2 grams / Sodium 357 milligrams / Cholesterol 0 milligrams

 

Dilly Deli Rye

This will be a taste sensation at dinner. Your guests will rave! It's a rye bread with the unmistakable flavor of pickles.

SMALL RECIPE

WATER
³
⁄
₈
to ½ cup

BRINE
FROM
DILL
PICKLES
¼ cup

EGG
1

OIL
1 tablespoon

SUGAR
1½ tablespoons

SALT
¾ teaspoon

BREAD
FLOUR
1
¹
⁄
₃
cups

RYE
FLOUR
²
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon

DRIED
DILL
1 teaspoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
⁵
⁄
₈
to ¾ cup

BRINE
FROM
DILL
PICKLES
³
⁄
₈
cup

EGG
1

OIL
1½ tablespoons

SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
2 cups

RYE
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons

DRIED
DILL
1½ teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
⁵
⁄
₈
to ¾ cup

BRINE
FROM
DILL
PICKLES
½ cup

EGG
2

OIL
2 tablespoons

SUGAR
3 tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2
²
⁄
₃
cups

RYE
FLOUR
1
¹
⁄
₃
cups

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

DRIED
DILL
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 118 / Fat 2.1 grams / Carbohydrates 21.2 grams / Protein 3.1 grams / Fiber 1.6 grams / Sodium 158 milligrams / Cholesterol 15.2 milligrams

 

Vollkornbrot

We almost tossed this recipe out, because it consistently resulted in oddly shaped loaves. But the flavor of this stouthearted bread so closely resembled some of the wonderful breads we'd eaten in Germany it would have been a crime to omit it. Just be forewarned—it's a funny-looking bread with a flavor and personality all its own. You haven't lived until you've tried this one with a hunk of cheese.
Wunderbar! (
Note: This is a very heavy dough. If your bread machine stalls or sounds like it is straining to knead the dough, add water 1 tablespoon at a time to soften it.)

SMALL RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

WATER
3 tablespoons

BUTTER
OR
MARGARINE
1 tablespoon

MOLASSES
2 tablespoons

SALT
½ teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
1 cup

RYE
FLOUR
2 tablespoons

BUCKWHEAT
FLOUR
2 tablespoons

WHEAT
GERM
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 teaspoons

MEDIUM RECIPE

BUTTERMILK
1¼ to 1
³
⁄
₈
cups

WATER
¼ cup

BUTTER
OR
MARGARINE
1½ tablespoons

MOLASSES
¼ cup

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2½ cups

BREAD
FLOUR
½ cup

RYE
FLOUR
½ cup

BUCKWHEAT
FLOUR
¼ cup

WHEAT
GERM
¼ cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 teaspoons

LARGE RECIPE

BUTTERMILK
1½ to 1
⁵
⁄
₈
cups

WATER
½ cup

BUTTER
OR
MARGARINE
2 tablespoons

MOLASSES
5 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
3 cups

BREAD
FLOUR
¾ cup

RYE
FLOUR
¾ cup

BUCKWHEAT
FLOUR
¹
⁄
₃
cup

WHEAT
GERM
¹
⁄
₃
cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting then the Whole Wheat cycle and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Light

BAKE CYCLE:
Whole Wheat

OPTIONAL BAKE CYCLES:
Standard; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 147 / Fat 1.9 grams / Carbohydrates 28.8 grams / Protein 5.5 grams / Fiber 3.9 grams / Sodium 193 milligrams / Cholesterol .8 milligram

 

Black Forest Pumpernickel

This makes a dark loaf with that fabulous, distinctive rye flavor. Pair this soul-satisfying bread with thin slices of ham and cheese or a mug of homemade potato soup.

SMALL RECIPE

WATER
¾ to
⁷
⁄
₈
cup

OIL
1 tablespoon

MOLASSES
3 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
²
⁄
₃
cup

RYE
FLOUR
²
⁄
₃
cup

WHOLE
WHEAT
FLOUR
²
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTONAL
) 2 tablespoons

COCOA
POWDER
2 tablespoons

CARAWAY
SEEDS
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
1
¹
⁄
₈
to 1¼ cups

OIL
1½ tablespoons

MOLASSES
¹
⁄
₃
cup

SALT
1½ teaspoons

BREAD
FLOUR
1½ cups

RYE
FLOUR
1 cup

WHOLE
WHEAT
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTONAL
) 3 tablespoons

COCOA
POWDER
3 tablespoons

CARAWAY
SEEDS
1 tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1½ to 1
⁵
⁄
₈
cups

OIL
2 tablespoons

MOLASSES
6 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
1
¹
⁄
₃
cups

RYE
FLOUR
1
¹
⁄
₃
cups

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

VITAL
WHEAT
GLUTEN
(
OPTONAL
) ¼ cup

COCOA
POWDER
¼ cup

CARAWAY
SEEDS
4 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Whole Wheat

OPTIONAL BAKE CYCLES:
Standard; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 139 / Fat 2.2 grams / Carbohydrates 27.1 grams / Protein 3.7 grams / Fiber 3.1 grams / Sodium 231 milligrams / Cholesterol 0 milligrams