Bread Machine Magic (21 page)

MEDIUM RECIPE

10-
OUNCE
PACKAGE FROZEN
BROCCOLI WITH
CHEESE
SAUCE
1

MILK
³
⁄
₈
to ½ cup

EGG
1

MINCED
FRESH
ONION
¼ cup

BUTTER
OR MARGARINE
1½ tablespoons

SALT
1 teaspoon

BREAD
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

10-
OUNCE
PACKAGE FROZEN
BROCCOLI WITH
CHEESE
SAUCE
1

MILK
³
⁄
₈
to ½ cup

EGG
2

MINCED
FRESH
ONION
6 tablespoons

BUTTER
OR MARGARINE
2 tablespoons

SALT
1½ 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:
Whole Wheat

NUTRITIONAL INFORMATION PER SLICE

Calories 142 / Fat 3.2 grams / Carbohydrates 22.8 grams / Protein 4.2 grams / Fiber 1.2 grams / Sodium 276 milligrams / Cholesterol 16.1 milligrams

 

Tomato Bread

There's no mistaking this one: It's a bright pumpkin color with a very definite tomato flavor, and the aroma as it bakes is extraordinary! Leftovers make wonderful croutons.

SMALL RECIPE

MILK
¼ to
³
⁄
₈
cup

TOMATO
PASTE
6 tablespoons

EGG
1

OLIVE
OIL
2 teaspoons

SUGAR
2 teaspoons

SALT
½ teaspoon

BREAD
FLOUR
2 cups

ITALIAN
SEASONING
½ teaspoon

DRIED
MINCED ONION
1½ teaspoons

GARLIC
POWDER
¼ teaspoon

GRATED
NUTMEG
¼ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
⁵
⁄
₈
to ¾ cup

TOMATO
PASTE
one 6-ounce can

EGG
1

OLIVE
OIL
1 tablespoon

SUGAR
1 tablespoon

SALT
½ teaspoon

BREAD
FLOUR
3¼ cups

ITALIAN
SEASONING
1 teaspoon

DRIED
MINCED ONION
2 teaspoons

GARLIC
POWDER
¼ teaspoon

GRATED
NUTMEG
½ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

MILK
¾ to
⁷
⁄
₈
cup

TOMATO
PASTE
¾ cup

EGG
2

OLIVE
OIL
4 teaspoons

SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
4 cups

ITALIAN
SEASONING
1½ teaspoons

DRIED
MINCED ONION
1 tablespoon

GARLIC
POWDER
½ teaspoon

GRATED
NUTMEG
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 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.

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:
Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 140 / Fat 1.9 grams / Carbohydrates 26.2 grams / Protein 4.4 grams / Fiber 1.4 grams / Sodium 183 milligrams / Cholesterol 15.7 milligrams

 

Elliot and Sara's Red Pepper Bread

This is probably the best of the vegetable breads. For gourmet cooks like Lois's son Elliot and his wife, this bread is good enough to serve to friends as an appetizer. Turn any leftovers into croutons to top a special soup or salad. (Note: Give this bread several extra minutes to knead before you check the texture of the dough and decide to add more liquid. It takes a while for the red peppers to give up their moisture.)

SMALL RECIPE

WATER
½ to
⁵
⁄
₈
cup

TOMATO
JUICE
3 tablespoons

BUTTER
OR MARGARINE
1 tablespoon

MOLASSES
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1
²
⁄
₃
cups

WHOLE
WHEAT
FLOUR
¹
⁄
₃
cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
1 tablespoon

MINCED
RED
BELL PEPPER
¹
⁄
₃
cup

DRIED
TARRAGON
1 teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
½ to
⁵
⁄
₈
cup

TOMATO
JUICE
¼ cup

BUTTER
OR MARGARINE
1½ tablespoons

MOLASSES
2 tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2½ cups

WHOLE
WHEAT
FLOUR
½ cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
1½ tablespoons

MINCED
RED
BELL PEPPER
½ cup

DRIED
TARRAGON
1½ teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
⁷
⁄
₈
to 1 cup

TOMATO
JUICE
5 tablespoons

BUTTER
OR MARGARINE
2 tablespoons

MOLASSES
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
3
¹
⁄
₃
cups

WHOLE
WHEAT
FLOUR
²
⁄
₃
cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons

MINCED
RED
BELL PEPPER
²
⁄
₃
cup

DRIED
TARRAGON
2 teaspoons

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 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 113 / Fat 1.25 grams / Carbohydrates 22.2 grams / Protein 3.1 grams / Fiber 1.33 grams / Sodium 261 milligrams / Cholesterol 0 milligrams

 

Onion Soup Bread

This bread smells so terrific while baking that it's hard to let it cool before slicing into it! A glorious onion flavor makes it an excellent addition to your next barbecue meal.

SMALL RECIPE

MILK
¹
⁄
₈
cup

WATER
¹
⁄
₈
to ¼ cup

EGG
1

SOUR
CREAM
¹
⁄
₃
cup

BUTTER
OR MARGARINE
2 teaspoons

SUGAR
2 teaspoons

BREAD
FLOUR
2 cups

DRY
ONION
SOUP MIX
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
¼ cup

WATER
¼ to
³
⁄
₈
cup

EGG
1

SOUR
CREAM
½ cup

BUTTER
OR MARGARINE
1 tablespoon

SUGAR
1 tablespoon

BREAD
FLOUR
3 cups

DRY
ONION
SOUP MIX
2½ tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILK
¼ cup

WATER
¼ to
³
⁄
₈
cup

EGG
2

SOUR
CREAM
²
⁄
₃
cup

BUTTER
OR MARGARINE
4 teaspoons

SUGAR
4 teaspoons

BREAD
FLOUR
4 cups

DRY
ONION
SOUP MIX
4 tablespoons

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:
Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 135 / Fat 3.1 grams / Carbohydrates 22.6 grams / Protein 3.9 grams / Fiber .8 gram / Sodium 130 milligrams / Cholesterol 19.1 milligrams

 

Jalapeño-Cheese Bread

Wow—hot stuff! Serve this coarsely textured, very spicy bread at your next cocktail party and watch it disappear. It's great with a glass of wine or a cold beer, but its perfect partner is a frosty margarita!