Bread Machine Magic (18 page)

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:
Standard

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

NUTRITIONAL INFORMATION PER SLICE

Calories 129 / Fat .5 grams / Carbohydrates 27 grams / Protein 3.6 grams / Fiber 1.3 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

 

Dennis's Blarney-Stone Bread

A husband pleaser, and a loaf to make any Irishman proud, this oat bread gives off a lovely aroma when you cut into it. It has a creamy white interior and a chewy texture.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
½ cup

MILK
⁵
⁄
₈
to ¾ cup

EGG
1

BUTTER
OR MARGARINE
1 tablespoon

HONEY
2 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
1 cup

MILK
1¼ to 1
³
⁄
₈
cups

EGG
1

BUTTER
OR MARGARINE
1½ tablespoons

HONEY
3 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

MILK
1¼ to 1
³
⁄
₈
cups

EGG
2

BUTTER
OR MARGARINE
2 tablespoons

HONEY
¼ cup

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 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:
Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 148 / Fat 1.9 grams / Carbohydrates 28.1 grams / Protein 4.3 grams / Fiber 1.4 grams / Sodium 249 milligrams / Cholesterol 15.2 milligrams

 

Olde English Barley Bread

The barley flour in this bread imparts a mild, sweet, nutty flavor. It's good toasted or used for sandwiches.

SMALL RECIPE

WATER
³
⁄
₈
to ½ cup

MILK
¼ cup

EGG
1

OIL
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2 cups

BARLEY
FLOUR
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

WATER
½ to
⁵
⁄
₈
cup

MILK
½ cup

EGG
1

OIL
1½ tablespoons

HONEY
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
3 cups

BARLEY
FLOUR
½ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
⁵
⁄
₈
to ¾ cup

MILK
½ cup

EGG
2

OIL
2 tablespoons

HONEY
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

BARLEY
FLOUR
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 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; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 142 / Fat 2.3 grams / Carbohydrates 26 grams / Protein 4.2 grams / Fiber 1.4 grams / Sodium 238 milligrams / Cholesterol 15.6 milligrams

 

Wheat and Barley Bread

Here's a bread that will appeal to health-minded bread lovers. It has a full-bodied flavor that harmonizes well with any sandwich filling.

SMALL RECIPE

WATER
⁷
⁄
₈
to 1 cup

BUTTER
OR MARGARINE
1 tablespoon

MOLASSES
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1 cup

WHOLE
WHEAT
FLOUR
1 cup

BARLEY
FLOUR
¹
⁄
₃
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
1
¹
⁄
₈
to 1¼ cups

BUTTER
OR MARGARINE
1½ tablespoons

MOLASSES
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
1½ cups

BARLEY
FLOUR
½ cup

NONFAT
DRY
MILK POWDER
1½ tablespoons

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

WATER
1¾ to 1
⁷
⁄
₈
cups

BUTTER
OR MARGARINE
2 tablespoons

MOLASSES
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
2 cups

BARLEY
FLOUR
²
⁄
₃
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 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 122 / Fat 1.4 grams / Carbohydrates 24.1 grams / Protein 4 grams / Fiber 2.6 grams / Sodium 248 milligrams / Cholesterol .1 milligram

 

Buckwheat Bread

This bread should satisfy any buckwheat lover in the household. It has a mild buckwheat flavor, making it a good choice for a breakfast bread.

SMALL RECIPE

INSTANT
POTATO FLAKES
3 tablespoons

MILK
½ cup

WATER
³
⁄
₈
to ½ cup

BUTTER
OR MARGARINE
1 tablespoon

DARK
CORN
SYRUP
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
½ cup

BUCKWHEAT
FLOUR
¼ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

INSTANT
POTATO FLAKES
¼ cup

MILK
⁵
⁄
₈
cup

WATER
⁵
⁄
₈
to ¾ cup

BUTTER
OR MARGARINE
1½ tablespoons

DARK
CORN
SYRUP
2 tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
1 cup

BUCKWHEAT
FLOUR
¹
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

INSTANT
POTATO FLAKES
6 tablespoons

MILK
⁷
⁄
₈
cup

WATER
⁷
⁄
₈
to 1 cup

BUTTER
OR MARGARINE
2 tablespoons

DARK
CORN
SYRUP
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
3 cups

WHOLE
WHEAT
FLOUR
1 cup

BUCKWHEAT
FLOUR
½ cup

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 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.