Bread Machine Magic (15 page)

 

Morris and Evelyn's Old World Pumpernickel

Because it has a bumpy top, this pumpernickel may not be the best looking of breads, but its flavor can't be beat! Its pleasant, tangy taste is enhanced by the moist texture of potato. This bread is named for Lois's parents who adored Old World breads such as this one.

SMALL RECIPE

MILLER
'
S
BRAN
1 tablespoon

POTATO
WATER
,
COOLED
*
¾ to
⁷
⁄
₈
cup

PLAIN
MASHED
POTATO
,
ROOM
TEMPERATURE
¼ cup

BUTTER
OR
MARGARINE
1 tablespoon

MOLASSES
1 tablespoon

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cups

RYE
FLOUR
¹
⁄
₃
cup

CORNMEAL
1 tablespoon

CARAWAY
SEEDS
½ teaspoon

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

MILLER
'
S
BRAN
2 tablespoons

POTATO
WATER
,
COOLED
*
1 to 1
¹
⁄
₈
cups

PLAIN
MASHED
POTATO
,
ROOM
TEMPERATURE
½ cup

BUTTER
OR
MARGARINE
1½ tablespoons

MOLASSES
1½ tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
3 cups

RYE
FLOUR
½ cup

CORNMEAL
2 tablespoons

CARAWAY
SEEDS
1 teaspoon

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 teaspoons

LARGE RECIPE

MILLER
'
S
BRAN
2 tablespoons

POTATO
WATER
,
COOLED
*
1½ to 1
⁵
⁄
₈
cups

PLAIN
MASHED
POTATO
,
ROOM
TEMPERATURE
½ cup

BUTTER
OR
MARGARINE
2 tablespoons

MOLASSES
2 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
4 cups

RYE
FLOUR
²
⁄
₃
cup

CORNMEAL
2 tablespoons

CARAWAY
SEEDS
1 teaspoon

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
¼ 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; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 125 / Fat 1.5 grams / Carbohydrates 25 grams / Protein 4.4 grams / Fiber 4.3 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

*
The water in which you cooked the potato

 

Russian Black Bread

The vinegar in this lush, dark pumpernickel adds a bite to it. For a glorious combination of international flavors, try a slice of this unusually tall loaf of Slavic bread with an icy mug of German beer and some good Danish cheese.

SMALL RECIPE

WATER
⁷
⁄
₈
to 1 cup

CIDER
VINEGAR
1½ tablespoons

DARK
CORN
SYRUP
1½ tablespoons

BUTTER
OR MARGARINE
1½ tablespoons

DARK
BROWN
SUGAR
2 teaspoons

SALT
1 teaspoon

BREAD
FLOUR
2 cups

RYE
FLOUR
½ cup

COCOA
POWDER
2 tablespoons

INSTANT
COFFEE
POWDER
¾ teaspoon

CARAWAY
SEEDS
2 teaspoons

FENNEL
SEEDS
(
OPTIONAL
)
1 pinch

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
1
¹
⁄
₈
to 1¼ cups

CIDER
VINEGAR
2 tablespoons

DARK
CORN
SYRUP
2 tablespoons

BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2½ cups

RYE
FLOUR
1 cup

COCOA
POWDER
3 tablespoons

INSTANT
COFFEE
POWDER
1 teaspoon

CARAWAY
SEEDS
1 tablespoon

FENNEL
SEEDS
(
OPTIONAL
)
¼ teaspoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1
⁵
⁄
₈
to 1¾ cups

CIDER
VINEGAR
3 tablespoons

DARK
CORN
SYRUP
3 tablespoons

BUTTER
OR MARGARINE
3 tablespoons

DARK
BROWN
SUGAR
4 teaspoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

RYE
FLOUR
1 cup

COCOA
POWDER
4 tablespoons

INSTANT
COFFEE
POWDER
1½ teaspoons

CARAWAY
SEEDS
4 teaspoons

FENNEL
SEEDS
(
OPTIONAL
)
½ teaspoon

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 137 / Fat 1.8 grams / Carbohydrates 26.8 grams / Protein 3.4 grams / Fiber 2.2 grams / Sodium 176 milligrams / Cholesterol 0 milligrams

 

Rick's Seven-Grain Bread

Seven-grain cereal can usually be found in health-food stores, if not at your local market. This bread smells lovely baking, rises beautifully, and has a slightly crunchy texture. It's great for munching on in the wee hours of the morning when only computer wizards, like Linda's brother-in-law Rick, are still awake.

SMALL RECIPE

WATER
⁵
⁄
₈
to ¾ cup

EGG
1

OIL
1½ tablespoons

HONEY
1½ tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1
²
⁄
₃
cups

SEVEN
-
GRAIN
CEREAL
¹
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
⁷
⁄
₈
to 1 cup

EGG
1

OIL
2 tablespoons

HONEY
2 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
2½ cups

SEVEN
-
GRAIN
CEREAL
½ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1 to 1
¹
⁄
₈
cups

EGG
2

OIL
3 tablespoons

HONEY
3 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
3
¹
⁄
₃
cups

SEVEN
-
GRAIN
CEREAL
²
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 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 111 / Fat 2.7 grams / Carbohydrates 19.3 grams / Protein 3.7 grams / Fiber 3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams

 

Multigrain Buttermilk Bread

An earthy, wholesome-tasting bread, this makes sublime sandwiches.

SMALL RECIPE

CRACKED
WHEAT
¼ cup

BUTTERMILK
⁷
⁄
₈
to 1 cup

BUTTER
OR
MARGARINE
1 tablespoon

HONEY
1½ tablespoons