Bread Machine Magic (22 page)

SMALL RECIPE

SOUR
CREAM
½ cup

WATER
¹
⁄
₈
to ¼ cup

EGG
1

SALT
1 teaspoon

SUGAR
1½ tablespoons

BREAD
FLOUR
2 cups

GRATED
SHARP CHEDDAR
CHEESE
¾ cup (3 ounces)

SEEDED
AND CHOPPED
,
FRESH
or
CANNED
JALAPEÑO PEPPERS
2 tablespoons (about 3 peppers)

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

SOUR
CREAM
¾ cup

WATER
¹
⁄
₈
to ¼ cup

EGG
1

SALT
1½ teaspoons

SUGAR
2 tablespoons

BREAD
FLOUR
3 cups

GRATED
SHARP CHEDDAR
CHEESE
1 cup (4 ounces)

SEEDED
AND CHOPPED
,
FRESH
or
CANNED
JALAPEÑO PEPPERS
3 tablespoons (about 4 peppers)

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

SOUR
CREAM
¾ cup

WATER
⁵
⁄
₈
to ¾ cup

EGG
2

SALT
2 teaspoons

SUGAR
3 tablespoons

BREAD
FLOUR
4 cups

GRATED
SHARP CHEDDAR
CHEESE
1 cup (4 ounces)

SEEDED
AND CHOPPED
,
FRESH
or
CANNED
JALAPEÑO PEPPERS
¼ cup (5 to 6 peppers)

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:
Whole Wheat; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 169 / Fat 5.9 grams / Carbohydrates 23 grams / Protein 5.7 grams / Fiber .9 grams / Sodium 305 milligrams / Cholesterol 29.2 milligrams

 

Autumn Harvest Bread

Welcome in the fall season with this delightful bread—a perfect combination of autumn's colorful fruits and vegetables. This tender, slightly tangy bread is delectable served with an orange butter.

SMALL RECIPE

DICED
CARROTS
,
COOKED
AND
PUREED
¹
⁄
₃
cup

CANNED
PUMPKIN
OR
DICED
BANANA SQUASH
,
COOKED AND
PUREED
¹
⁄
₃
cup

UNSWEETENED APPLESAUCE
¹
⁄
₃
cup

CARROT
WATER
*
None

BUTTER
OR MARGARINE
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
1 cup

GROUND
ALLSPICE
¼ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

DICED
CARROTS
,
COOKED
AND
PUREED
½ cup

CANNED
PUMPKIN
OR
DICED
BANANA SQUASH
,
COOKED AND
PUREED
½ cup

UNSWEETENED APPLESAUCE
½ cup

CARROT
WATER
*
¼ to
³
⁄
₈
cup

BUTTER
OR MARGARINE
1½ tablespoons

HONEY
2 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
1½ cups

BREAD
FLOUR
1½ cups

GROUND
ALLSPICE
¼ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

DICED
CARROTS
,
COOKED
AND
PUREED
²
⁄
₃
cup

CANNED
PUMPKIN
OR
DICED
BANANA SQUASH
,
COOKED AND
PUREED
²
⁄
₃
cup

UNSWEETENED APPLESAUCE
²
⁄
₃
cup

CARROT
WATER
*
6 to 7 tablespoons

BUTTER
OR MARGARINE
2 tablespoons

HONEY
2 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
2 cups

GROUND
ALLSPICE
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 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; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 120 / Fat 1.3 grams / Carbohydrates 24.4 grams / Protein 3.5 grams / Fiber 2.6 grams / Sodium 249 milligrams / Cholesterol 0 milligrams

*
The water in which you cooked the carrots

 

I Yam What I Yam Bread

Friends will ask, “What's in this bread?” It has a lovely golden color and a sweet, elusive taste. It would be an elegant addition to your Thanksgiving dinner, but don't wait until then to try it.

SMALL RECIPE

MILK
³
⁄
₈
to ½ cup

EGG
1

DRAINED
AND
CHOPPED
CANNED YAMS
¼ cup

BUTTER
OR MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2 cups

MINI
MARSHMALLOWS
(
OPTIONAL
)
¼ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
½ to
⁵
⁄
₈
cup

EGG
1

DRAINED
AND
CHOPPED
CANNED YAMS
½ cup

BUTTER
OR MARGARINE
1½ tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
3 cups

MINI
MARSHMALLOWS
(
OPTIONAL
)
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILK
¾ to
⁷
⁄
₈
cup

EGG
2

DRAINED
AND
CHOPPED
CANNED YAMS
½ cup

BUTTER
OR MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

MINI
MARSHMALLOWS
(
OPTIONAL
)
½ 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; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 135 / Fat 1.7 grams / Carbohydrates 25.8 grams / Protein 3.7 grams / Fiber 1 gram / Sodium 256 milligrams / Cholesterol 15.6 milligrams

 

Zucchini-Carrot Bread

The carrot, zucchini, and spices in this deceptive loaf of bread make it seem highly sweetened; it isn't. You can eat that second slice without guilt. (Note: You'll find that the amount of liquid you need depends greatly on the moisture level in your carrots and zucchini.)

SMALL RECIPE

WATER
½ to
⁵
⁄
₈
cup

GRATED
ZUCCHINI
¼ cup

GRATED
CARROT
¼ cup

BUTTER
OR MARGARINE
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2 cups

NONFAT
DRY
MILK POWDER
1 tablespoon

GROUND
CINNAMON
1 teaspoon

GROUND
CLOVES
½ teaspoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
1½ tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
¾ to
⁷
⁄
₈
cup

GRATED
ZUCCHINI
¹
⁄
₃
cup

GRATED
CARROT
¹
⁄
₃
cup

BUTTER
OR MARGARINE
1½ tablespoons

HONEY
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
3 cups

NONFAT
DRY
MILK POWDER
1½ tablespoons

GROUND
CINNAMON
1½ teaspoons

GROUND
CLOVES
¾ teaspoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons