Bread Machine Magic (38 page)

Small and medium recipes yield 1 loaf

Large recipe yields 2 loaves

NUTRITIONAL INFORMATION PER SLICE

Calories 169 / Fat 3.9 grams / Carbohydrates 28.3 grams / Protein 4.6 grams / Fiber .9 gram / Sodium 214 milligrams / Cholesterol 32.3 milligrams

 

Squaw Bread

When dining out, we've always enjoyed this sweet whole wheat and rye bread. Don't overlook the first step. Puree the liquids and sweeteners in the blender before adding them to the bread pan.

SMALL RECIPE

MILK
³
⁄
₈
cup

WATER
³
⁄
₈
to ½ cup

OIL
1½ tablespoons

HONEY
1 tablespoon

RAISINS
1½ tablespoons

DARK
BROWN
SUGAR
1½ tablespoons

BREAD
FLOUR
1 cup

WHOLE
WHEAT
FLOUR
¾ cup

RYE
FLOUR
½ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
⁵
⁄
₈
cup

WATER
⁵
⁄
₈
to ¾ cup

OIL
2 tablespoons

HONEY
1½ tablespoons

RAISINS
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
1¼ cups

RYE
FLOUR
¾ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

MILK
⁷
⁄
₈
cup

WATER
⁷
⁄
₈
to 1 cup

OIL
3 tablespoons

HONEY
2 tablespoons

RAISINS
3 tablespoons

DARK
BROWN
SUGAR
3 tablespoons

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
1½ cups

RYE
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
4 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2½ teaspoons

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

NUTRITIONAL INFORMATION PER SLICE

Calories 146 / Fat 2.5 grams / Carbohydrates 27.7 grams / Protein 3.9 grams / Fiber 2.7 grams / Sodium 160 milligrams / Cholesterol .4 milligram

 

Sally Lunn Bread

Here's an egg bread so sweet it almost tastes like a pound cake. We can picture it on a silver tray with a bowl of strawberries and a pitcher of cream.

SMALL RECIPE

HEAVY
CREAM
¹
⁄
₈
cup

WATER
¹
⁄
₈
to ¼ cup

EGGS
2

SALT
½ teaspoon

BUTTER
OR MARGARINE
,
CUT
IN
PIECES
¼ cup

SUGAR
3 tablespoons

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

HEAVY
CREAM
¼ cup

WATER
¼ to
³
⁄
₈
cup

EGGS
3

SALT
1 teaspoon

BUTTER
OR MARGARINE
,
CUT
IN
PIECES
¹
⁄
₃
cup

SUGAR
¼ cup

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

HEAVY
CREAM
¼ cup

WATER
¼ to
³
⁄
₈
cup

EGGS
4

SALT
1 teaspoon

BUTTER
OR MARGARINE
,
CUT
IN
PIECES
½ cup

SUGAR
6 tablespoons

ALL
-
PURPOSE
FLOUR
4 cups

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 Light Crust setting then the Sweet Bread 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:
Sweet Bread

OPTIONAL BAKE CYCLES:
Whole Wheat; Standard

NUTRITIONAL INFORMATION PER SLICE

Calories 181 / Fat 7.2 grams / Carbohydrates 24.3 grams / Protein 4.3 grams / Fiber .8 gram / Sodium 218 milligrams / Cholesterol 51.1 milligrams

 

Margaret's Buttermilk Raisin Bread

This bread earns rave reviews from all tasters. It's very moist and tender, and delicious toasted. Our friend Margaret loved it at first taste. In fact, shortly after that, she purchased a bread machine. It really is that good.

SMALL RECIPE

BUTTERMILK
⁵
⁄
₈
to ¾ cup

EGG
1

BUTTER
OR MARGARINE
4 tablespoons

SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
2 cups

BAKING
SODA
¼ teaspoon

RAISINS
½ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

EGG
1

BUTTER
OR MARGARINE
5 tablespoons

SUGAR
3 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
3 cups

BAKING
SODA
¼ teaspoon

RAISINS
²
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

BUTTERMILK
1 to 1
¹
⁄
₈
cups

EGG
2

BUTTER
OR MARGARINE
6 tablespoons

SUGAR
¼ cup

SALT
2 teaspoons

BREAD
FLOUR
4 cups

BAKING
SODA
½ teaspoon

RAISINS
1 cup

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, then the Sweet 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:
Sweet

OPTIONAL BAKE CYCLES:
Standard; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 167 / Fat 3.8 grams / Carbohydrates 29.5 grams / Protein 4.1 grams / Fiber 1.2 grams / Sodium 237 milligrams / Cholesterol 15.8 milligrams

 

Raisin Bread

On a hot summer's evening, a chilled fruit salad and a slice of this delicate bread are perfect together.

SMALL RECIPE

MILK
⁷
⁄
₈
to 1 cup

BUTTER
OR MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
2 cups

GROUND
CINNAMON
1½ teaspoons

GRATED
NUTMEG
1 pinch

RAISINS
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
1
¹
⁄
₈
to 1¼ cups

BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
3 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
3 cups

GROUND
CINNAMON
2 teaspoons

GRATED
NUTMEG
1 pinch

RAISINS
½ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILK
1¾ to 1
⁷
⁄
₈
cups

BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
¼ cup

SALT
2 teaspoons

BREAD
FLOUR
4 cups

GROUND
CINNAMON
1 tablespoon

GRATED
NUTMEG
¹
⁄
₈
teaspoon

RAISINS
²
⁄
₃
cup

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, then the Sweet 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:
Sweet

OPTIONAL BAKE CYCLES:
Standard; Raisin/Nut