Bread Machine Magic (23 page)

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
1
¹
⁄
₈
to 1¼ cups

GRATED
ZUCCHINI
½ cup

GRATED
CARROT
½ cup

BUTTER
OR MARGARINE
2 tablespoons

HONEY
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

NONFAT
DRY
MILK POWDER
2 tablespoons

GROUND
CINNAMON
2 teaspoons

GROUND
CLOVES
1 teaspoon

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
3 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:
Whole Wheat; Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 117 / Fat 1.2 grams / Carbohydrates 23.1 grams / Protein 3.1 grams / Fiber 1 gram / Sodium 248 milligrams / Cholesterol .1 milligram

 

Zucchini Wheat Bread

The zucchini adds moisture and a comforting flavor to this nutritious bread. (Note: Don't be too quick to add extra liquid … the zucchini take a while to give up their moisture.)

SMALL RECIPE

MILK
3 to 5 tablespoons

EGG
1

GRATED
ZUCCHINI
1 cup

BUTTER
OR
MARGARINE
1 tablespoon

DARK
BROWN
SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
½ cup

WHEAT
GERM
3 tablespoons

GROUND
CORIANDER
1 teaspoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
¼ to
³
⁄
₈
cup

EGG
1

GRATED
ZUCCHINI
1½ cups

BUTTER
OR
MARGARINE
1½ tablespoons

DARK
BROWN
SUGAR
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2¼ cups

WHOLE
WHEAT
FLOUR
¾ cup

WHEAT
GERM
¼ cup

GROUND
CORIANDER
1½ teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILK
³
⁄
₈
to ½ cup

EGG
2

GRATED
ZUCCHINI
2 cups

BUTTER
OR
MARGARINE
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
3 cups

WHOLE
WHEAT
FLOUR
1 cup

WHEAT
GERM
6 tablespoons

GROUND
CORIANDER
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

NUTRITIONAL INFORMATION PER SLICE

Calories 127 / Fat 1.9 grams / Carbohydrates 23.1 grams / Protein 4.4 grams / Fiber 1.9 grams / Sodium 252 milligrams / Cholesterol 15.4 milligrams

Fruit Breads

 

Aloha Bread

This is a delightful whole wheat bread with a surprising flavor of the tropics. It is wonderful in bread pudding or as French toast.

SMALL RECIPE

BUTTERMILK
½ to
⁵
⁄
₈
cup

8-
OUNCE
CAN CRUSHED
PINEAPPLE
,
WELL
DRAINED
1

BUTTER
OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

SALT
½ teaspoon

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

BREAD
FLOUR
²
⁄
₃
cup

FLAKED
SWEETENED
¼ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1½ tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

BUTTERMILK
¾ to
⁷
⁄
₈
cup

8-
OUNCE
CAN CRUSHED
PINEAPPLE
,
WELL
DRAINED
1

BUTTER
OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
1 cup

FLAKED
SWEETENED
¹
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

BUTTERMILK
¾ to
⁷
⁄
₈
cup

8-
OUNCE
CAN CRUSHED
PINEAPPLE
,
WELL
DRAINED
2

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
¼ cup

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2
²
⁄
₃
cups

BREAD
FLOUR
1
¹
⁄
₃
cups

FLAKED
SWEETENED
COCONUT
½ cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
3 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 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; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 136 / Fat 2.5 grams / Carbohydrates 25.5 grams / Protein 4 grams / Fiber 2.9 grams / Sodium 183 milligrams / Cholesterol .5 milligram

 

Sunday Morning Apricot Bread

This is a welcome addition to the breakfast table, but don't wait for Sunday morning; it's great every day. This bread is well received as a gift. Everyone seems to like the strong apricot flavor. (Hint: Use unsulphured apricots if you can find them.)

SMALL RECIPE

OLD
-
FASHIONED
ROLLED
OATS
¹
⁄
₃
cup

BUTTERMILK
⁵
⁄
₈
to ¾ cup

EGG
1

BUTTER
OR
MARGARINE
1½ tablespoons

APRICOT
PRESERVES
3 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
1
¹
⁄
₃
cups

WHOLE
WHEAT
FLOUR
²
⁄
₃
cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
1 tablespoon

CHOPPED
DRIED
APRICOTS
¹
⁄
₃
cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED
ROLLED
OATS
½ cup

BUTTERMILK
1 to 1
¹
⁄
₈
cups

EGG
1

BUTTER
OR
MARGARINE
2 tablespoons

APRICOT
PRESERVES
¼ cup

SALT
1½ teaspoons

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
1 cup

VITAL
WHEAT
GLUTEN
(
OPTIONAL
)
2 tablespoons

CHOPPED
DRIED
APRICOTS
½ cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

OLD
-
FASHIONED
ROLLED
OATS
²
⁄
₃
cup

BUTTERMILK
1¼ to 1
³
⁄
₈
cups