Bread Machine Magic (43 page)

MILK
½ cup

WATER
½ cup

HONEY
2 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cup

BREAD
FLOUR
1 cup

BAKING
SODA
½ teaspoon

GROUND
CINNAMON
1 teaspoon

RAISINS
¹
⁄
₃
cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

CORNMEAL
as needed

LARGE RECIPE

MILLER
'
S
BRAN
¼ cup

MILK
¾ cup

WATER
⁷
⁄
₈
cup

HONEY
3 tablespoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2
²
⁄
₃
cups

BREAD
FLOUR
1
¹
⁄
₃
cups

BAKING
SODA
1 teaspoon

GROUND
CINNAMON
2 teaspoons

RAISINS
½ cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

CORNMEAL
as needed

1
. Place all ingredients except cornmeal in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

3
. With a rolling pin, roll dough out to a
³
⁄
₈
-inch thickness. Using a 3-inch muffin cutter (or a cleaned 6½-ounce tuna can with both top and bottom removed), cut out muffins. Reroll the scraps one time and cut out 2 or 3 more muffins.

4
. Place muffins on a baking sheet sprinkled with cornmeal. Turn muffins to coat both sides with cornmeal. Cover and let rise on countertop until almost doubled, 30 to 60 minutes.

5
. Heat an ungreased griddle or electric frying pan to medium-high (375°F). Very gently place muffins on griddle and cook for 5 minutes, then reduce heat to low (275°F) and cook 10 minutes more. Increase the heat again to medium-high, gently turn the muffins, and repeat the cooking process, reducing the heat again after 5 minutes.

6
. Remove muffins from griddle and cool on cake racks. Split in half with a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic bag.

BAKE CYCLE:
Dough

Small recipe yields 8 or 9 muffins

Medium recipe yields 10 to 12 muffins

Large recipe yields 14 to 16 muffins

NUTRITIONAL INFORMATION PER MUFFIN

Calories 136 / Fat .7 gram / Carbohydrates 30 grams / Protein 4.6 grams / Fiber 3.4 grams / Sodium 185 milligrams / Cholesterol .4 milligram

 

Focaccia

Focaccia is a flat, rustic Italian herb bread that travels beautifully in a picnic basket along with some sliced cold cuts, an antipasto tray, and a bottle of good Italian red wine. This savory loaf also makes a great appetizer.

DOUGH

SMALL RECIPE

WATER
¾ cup

OLIVE
OIL
1 tablespoon

SALT
½ teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

DRIED
OREGANO
1 teaspoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
1 cup

OLIVE
OIL
1½ tablespoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
3 cups

DRIED
OREGANO
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
1
³
⁄
₈
cups

OLIVE
OIL
2 tablespoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
4 cups

DRIED
OREGANO
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board.

For the Small Recipe

Oil a 12- or 14-inch pizza pan. With your hands, gently stretch and press dough to fit evenly into pan.

For the Medium Recipe

Oil a 10 × 15 × 1-inch jelly-roll pan. With your hands, gently stretch and press dough to fit evenly into pan.

For the Large Recipe

With a sharp knife, cut dough in half. Oil two 12- or 14-inch pizza pans. With your hands, gently stretch and press dough to fit evenly into pans.

3
. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4
. Preheat oven to 400°F.

TOPPING

SMALL RECIPE

OLIVE
OIL
2 tablespoons

GARLIC
CLOVE
,
MINCED
1

FRESHLY
GRATED PARMESAN
CHEESE
¹
⁄
₃
cup (1½ ounces)

CHOPPED
FRESH
PARSLEY
3 tablespoons

MEDIUM RECIPE

OLIVE
OIL
3 tablespoons

GARLIC
CLOVE
,
MINCED
1

FRESHLY
GRATED PARMESAN
CHEESE
½ cup (2 ounces)

CHOPPED
FRESH
PARSLEY
¼ cup

LARGE RECIPE

OLIVE
OIL
¼ cup

GARLIC
CLOVE
,
MINCED
2

FRESHLY
GRATED PARMESAN
CHEESE
²
⁄
₃
cup (3 ounces)

CHOPPED
FRESH
PARSLEY
6 tablespoons

5
. With 2 fingers, poke holes all over the dough. In a medium bowl, combine oil and garlic; drizzle over top of dough. Sprinkle with cheese and parsley.

6
. Bake for 25 to 30 minutes. Remove from oven; cool on cake rack or cut into squares and serve warm.

7
. Once cool, wrap in plastic. The focaccia will stay fresh for 2 to 3 days stored at room temperature.

BAKE CYCLE:
Dough

Small recipe yields 1 loaf

Medium recipe yields 1 loaf

Large recipe yields 2 loaves

NUTRITIONAL INFORMATION PER 1 SERVING (
¹
⁄
₁₂
OF LOAF)

Calories 176 / Fat 6.4 grams / Carbohydrates 24.3 grams / Protein 4.8 grams / Fiber 1.1 grams / Sodium 242 milligrams / Cholesterol 2.6 milligrams

 

Sausage and Pepper Bread

Planning on hosting a Super Bowl party? Here's a hearty, savory sandwich loaf to serve at halftime with a big pot of homemade soup.

DOUGH

SMALL

BREAD
DOUGH
OF
YOUR
CHOICE
,
such as
Egg Bread

MEDIUM

BREAD
DOUGH
OF
YOUR
CHOICE
,
such as
Egg Bread

LARGE

BREAD
DOUGH
OF
YOUR
CHOICE
,
such as
Egg Bread

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

FILLING

SMALL RECIPE

HOT
ITALIAN
SAUSAGE
1 pound

BUTTER
OR
MARGARINE
3 tablespoons

GARLIC
CLOVE
,
MINCED
1

EGG
,
BEATEN
1

DRIED
OREGANO
½ teaspoon

DRIED
BASIL
½ teaspoon

GRATED
MOZZARELLA
CHEESE
1 cup (4 ounces)

FINELY
CHOPPED
RED
OR
GREEN
BELL
PEPPER
²
⁄
₃
cup

MEDIUM RECIPE

HOT
ITALIAN
SAUSAGE
1½ pounds

BUTTER
OR
MARGARINE
4 tablespoons

GARLIC
CLOVE
,
MINCED
1

EGG
,
BEATEN
1

DRIED
OREGANO
1 teaspoon

DRIED
BASIL
1 teaspoon

GRATED
MOZZARELLA
CHEESE
1½ cups (6 ounces)

FINELY
CHOPPED
RED
OR
GREEN
BELL
PEPPER
1 cup

LARGE RECIPE

HOT
ITALIAN
SAUSAGE
2 pounds

BUTTER
OR
MARGARINE
6 tablespoons

GARLIC
CLOVE
,
MINCED
2

EGG
,
BEATEN
2

DRIED
OREGANO
1 teaspoon

DRIED
BASIL
1 teaspoon

GRATED
MOZZARELLA
CHEESE
2 cups (8 ounces)

FINELY
CHOPPED
RED
OR
GREEN
BELL
PEPPER
1
¹
⁄
₃
cups

2
. Meanwhile, remove casings from sausages and discard. In a small skillet over medium heat, brown the sausage, crumbling it as it cooks. When brown, remove from pan and drain well on paper towels; set aside to cool.

3
. In a small saucepan over low heat, melt butter and stir in garlic; set aside.

4
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board. Grease a large baking sheet or jelly-roll pan.

For the Small Recipe

With a rolling pin, roll dough into a 9 × 12-inch rectangle.

For the Medium Recipe

With a rolling pin, roll dough into a 9 × 18-inch rectangle.

For the Large Recipe

With a sharp knife, cut dough in half. With a rolling pin, roll each piece of dough into a 9 × 12-inch rectangle.

5
. Brush top of dough with half of the garlic butter. Combine sausage, egg, oregano, basil, cheese, and bell pepper; spread over dough. Starting with the long edge, roll up; pinch seam and ends to seal. Place seam side down on prepared pan. Brush entire surface of roll with remaining garlic butter.

6
. Preheat oven to 375°F. Bake for 30 to 40 minutes until brown. Remove from oven and allow to cool for 2 minutes.

7
. Slice into 3-inch pieces and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 4 slices

Medium recipe yields 6 slices

Large recipe yields 8 slices

NUTRITIONAL INFORMATION PER SLICE

Calories 853 / Fat 47.4 grams / Carbohydrates 61.9 grams / Protein 41.4 grams / Fiber 2.2 grams / Sodium 1941 milligrams / Cholesterol 211 milligrams

 

Max's Clogging Bread

A good friend brought us this recipe and we adapted it for the bread machine. Now the book just wouldn't be complete without it. Share a bottle of wine and a loaf of this aromatic bread with friends and soon everyone will feel like clogging the taps right off their shoes, just like our friend Max!

DOUGH