Bread Machine Magic (17 page)

RAISINS
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; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 136 / Fat 1.8 grams / Carbohydrates 27 grams / Protein 4.7 grams / Fiber 3.1 grams / Sodium 193 milligrams / Cholesterol .8 milligram

 

Whole-Wheat Soda Bread

Children love this rich-tasting soda bread. It's one that rises quite high in our bread machines.

SMALL RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

BUTTER
OR MARGARINE
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

BREAD
FLOUR
²
⁄
₃
cup

BAKING
SODA
¼ teaspoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

BUTTERMILK
1¼ to 1
³
⁄
₈
cups

BUTTER
OR MARGARINE
1½ tablespoons

HONEY
1½ tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
1 cup

BAKING
SODA
½ teaspoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

BUTTERMILK
2
¹
⁄
₈
to 2¼ cups

BUTTER
OR MARGARINE
2 tablespoons

HONEY
2 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2½ cups

BREAD
FLOUR
1½ cups

BAKING
SODA
¾ teaspoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
4 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 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

NUTRITIONAL INFORMATION PER SLICE

Calories 125 / Fat 1.8 grams / Carbohydrates 23.1 grams / Protein 4.9 grams / Fiber 2.5 grams / Sodium 296 milligrams / Cholesterol .8 milligram

 

Irish Soda Bread

Your friends will love you if you give them a loaf of this bread! It has a scrumptious old-country flavor.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
¹
⁄
₃
cup

BUTTERMILK
⁷
⁄
₈
to 1 cup

BUTTER
OR MARGARINE
1 tablespoon

HONEY
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cups

BAKING
SODA
½ teaspoon

RAISINS
(
OPTIONAL
)
¼ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
½ cup

BUTTERMILK
1¼ to 1
³
⁄
₈
cups

BUTTER
OR MARGARINE
1½ tablespoons

HONEY
3 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
3 cups

BAKING
SODA
½ teaspoon

RAISINS
(
OPTIONAL
)
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3 teaspoons

LARGE RECIPE

OLD
-
FASHIONED ROLLED
OATS
²
⁄
₃
cup

BUTTERMILK
1¾ to 1
⁷
⁄
₈
cups

BUTTER
OR MARGARINE
2 tablespoons

HONEY
¼ cup

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
4 cups

BAKING
SODA
1 teaspoon

RAISINS
(
OPTIONAL
)
½ 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 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; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 142 / Fat 1.9 grams / Carbohydrates 28.8 grams / Protein 5.1 grams / Fiber 4 grams / Sodium 222 milligrams / Cholesterol .8 milligram

 

Honey 'n Oats Bread

The egg and oats lend a wonderful, rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
¹
⁄
₃
cup

BUTTERMILK
¾ to
⁷
⁄
₈
cup

EGG
1

HONEY
1 tablespoon

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
1 cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
½ cup

BUTTERMILK
1 to 1
¹
⁄
₈
cups

EGG
1

HONEY
1½ tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
1½ cups

BREAD
FLOUR
1½ cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

OLD
-
FASHIONED ROLLED
OATS
²
⁄
₃
cup

BUTTERMILK
1
³
⁄
₈
to 1½ cups

EGG
2

HONEY
2 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 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; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 124 / Fat 1.1 grams / Carbohydrates 24.2 grams / Protein 4.8 grams / Fiber 2.4 grams / Sodium 252 milligrams / Cholesterol 15.9 milligrams

 

Sweet Oatmeal Bread

What a nicely shaped loaf this is! To enjoy this lush, fat-free bread at its best, cut a thick slice and toast it.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
½ cup

WATER
¾ to
⁷
⁄
₈
cup

MOLASSES
2 tablespoons

SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
¾ cup

WATER
1¼ to 1
³
⁄
₈
cups

MOLASSES
3 tablespoons

SUGAR
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

OLD
-
FASHIONED ROLLED
OATS
1 cup

WATER
1
⁵
⁄
₈
to 1¾ cups

MOLASSES
¼ cup

SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light 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.