Bread Machine Magic (16 page)

SALT
1 teaspoon

BREAD
FLOUR
1 cup

WHOLE
WHEAT
FLOUR
1 cup

WHEAT
GERM
1½ tablespoons

CORNMEAL
3 tablespoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

CRACKED
WHEAT
¹
⁄
₃
cup

BUTTERMILK
1¼ to 1
³
⁄
₈
cups

BUTTER
OR
MARGARINE
1½ tablespoons

HONEY
2 tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
1½ cups

WHEAT
GERM
2 tablespoons

CORNMEAL
¼ cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
3 teaspoons

LARGE RECIPE

CRACKED
WHEAT
½ cup

BUTTERMILK
1¾ to 1
⁷
⁄
₈
cups

BUTTER
OR
MARGARINE
2 tablespoons

HONEY
3 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
2 cups

WHEAT
GERM
3 tablespoons

CORNMEAL
6 tablespoons

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 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 143 / Fat 1.7 grams / Carbohydrates 27.8 grams / Protein 4.9 grams / Fiber 3.1 grams / Sodium 268 milligrams / Cholesterol .8 milligram

 

Marilyn's Everday Health Bread

A create-your-own recipe from our friend Marilyn, this is a good one for using up those odds and ends of various grains you may have on hand. Marilyn owns a bread machine, too, and this is the only bread she makes!

SMALL RECIPE

WATER
⁷
⁄
₈
to 1 cup

BUTTER OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
1 cup

WHOLE
GRAINS
*
½ cup

NONFAT
DRY
MILK POWDER
1 tablespoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
1½ tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
1¼ to 1
³
⁄
₈
cups

BUTTER OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
1½ cups

BREAD
FLOUR
1½ cups

WHOLE
GRAINS
*
½ cup

NONFAT
DRY
MILK POWDER
1½ tablespoons

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1¾ to 1
⁷
⁄
₈
cups

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
¼ cup

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
2 cups

WHOLE
GRAINS
*
1 cup

NONFAT
DRY
MILK POWDER
2 tablespoons

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; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 131 / Fat 1.4 grams / Carbohydrates 26.3 grams / Protein 415 grams / Fiber 3.2 grams / Sodium 248 milligrams / Cholesterol .1 milligram

*
The whole grains could be oats, miller's bran, cracked wheat, oat bran, or any combination of these grains to equal the
½
cup or 1 cup called for in the recipe.

 

Zuni Indian Bread

This is one of the first whole-grain breads we made in a bread machine. We've baked this nourishing bread many times since; it's definitely one of our favorites. We've also found it to be one of our most appreciated gift breads.

SMALL RECIPE

BUTTERMILK
⁵
⁄
₈
to ¾ cup

EGG
1

BUTTER
OR MARGARINE
1 tablespoon

MOLASSES
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
¾ cup

CORNMEAL
¼ cup

RAW
UNSALTED SUNFLOWER
SEEDS
¼ cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
1 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3 teaspoons

MEDIUM RECIPE

BUTTERMILK
⁷
⁄
₈
to 1 cup

EGG
1

BUTTER
OR MARGARINE
1½ tablespoons

MOLASSES
3 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
1
²
⁄
₃
cups

BREAD
FLOUR
1 cup

CORNMEAL
¹
⁄
₃
cup

RAW
UNSALTED SUNFLOWER
SEEDS
¹
⁄
₃
cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
1½ tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3 teaspoons

LARGE RECIPE

BUTTERMILK
1
¹
⁄
₈
to 1¼ cups

EGG
2

BUTTER
OR MARGARINE
2 tablespoons

MOLASSES
¼ cup

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
1½ cups

CORNMEAL
½ cup

RAW
UNSALTED SUNFLOWER
SEEDS
½ cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3½ 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

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 3.4 grams / Carbohydrates 22.8 grams / Protein 4.9 grams / Fiber 2.6 grams / Sodium 266 milligrams / Cholesterol 15.8 milligrams

 

Briscoe's Irish Brown Bread

The combination of caraway and raisins gives this healthy bread an unusual taste. We hope you like it as much as Briscoe (our favorite terrier) did.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
¼ cup

BUTTERMILK
1 to 1
¹
⁄
₈
cups

BUTTER
OR MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

BREAD
FLOUR
²
⁄
₃
cup

OAT
BRAN
1 tablespoon

RAISINS
2 tablespoons

CARAWAY
SEEDS
2 teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
¹
⁄
₃
cup

BUTTERMILK
1¼ to 1
³
⁄
₈
cups

BUTTER
OR MARGARINE
1½ tablespoons

DARK
BROWN
SUGAR
3 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
1 cup

OAT
BRAN
2 tablespoons

RAISINS
3 tablespoons

CARAWAY
SEEDS
1 tablespoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

OLD
-
FASHIONED ROLLED
OATS
½ cup

BUTTERMILK
1
⁷
⁄
₈
to 2 cups

BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
¼ cup

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
2
²
⁄
₃
cups

BREAD
FLOUR
1
¹
⁄
₃
cups

OAT
BRAN
2 tablespoons