INTRO D UCTION
~I$
is a secret that for )'cns I've tried to share wuh it ........ ~ ...,~n:l no (",e beli",cd
1 ft,~nd. whn c.,., k. b." "'kmg bmld
I~
fun and easy Timc-mnsRmmll. )"~, Mess):
ddln,[dy K~:odlng, whIle menIally muscles lIu l dimcult l ~o Ilr~~d
n:b~lng.
will un: rour
in lhe" knud"'II ' " Olllll, ~nd ",1""8 eyd~., rh~y puree fru lls and nul!> thai ue aIIdN al Ih e htgmmng of Ih~ kneadlllg crde; !l\i11
ru.,.~
dough IS palien!, nexiblc , and tobant of
~nd Ih~y h3~~ r.llt~ IOt~mlKc
for dQugh
,s paHlcularlr sllff or soft. Bu t thf nfWer modds d,ffncm
$CUI ngs
for diFferem
"" rltli~~
uf b.ead -
m'st:l ku , The .c","ntls are w()nd ufu1 - the fragrance, the
whole-w heat brud neros more lime III rise Ihan whlle
lexlu'e. Ihe laSle of f~h . b.,k"d b'c,,,j an: unbc"'al1lc . BIll l><:callse I",oplc are often Intimldaled by the mys,cncs of
btead; sweet hreads need less h.,king lime
rC~~I,
brr,,,j·ma king at home has b.:cn ir da"gn of
becoming
~
Using a b.ud ",ach,ne. b:lkUlg b.u<.llxwmes one of In
,t
,
\
that
110.
,
WaieT
h~,'c
hOI Ihal
5(l
II k,IIS .1 t~ bread nuch",,, rtgubUd lhe t("'perature
You " 'on~ Ix
kn~~dmg
dr~hs
knudmg In.
lrom
I~
,v"
Thcre'~
no rwced
alr-condlu(lning unn
,,~II
Interfere" IIh rlSmg dough Ih{' dough IS prOltcl.,.) ,,-hI Ie
II's mSltk Ih~ m3(hmc From a dark . dCrM: pumpe rnlckd 10 fealher_lI,!:hl Whll~ bre;>cl to a S"ttl J»neliOnC , ma king a of brutb IS no num: work Ihall sunply
measuring Olll Ihe mgredlenlS. And SUl(f moSI
m~chmcs
hovc lilners, Ihe ingredients un Ix measured InlO bread J»ll JUSt bo:Fore you go b",ad will bo: hOI whell )'OU
IQ
Ih~
Ixd and Ihe Freshly cooked
",~h
up_
With a b",ad machine , you can crCatr all infinite Yariely
of loaws 10 $ul l your 1;l51CS, )'our panl')' CUpOO.1lU, and the 5I:a!>On.
Sub5l l1ulc dried
cr~ nhcrric5
for ",isms in"
Christmas bread , add cracktd ",hul 10 a I""oritc bread 10 S"'c 11 rno.., fibo r, or
dt<;or~IC
a br.idtd Io;!f wilh Ihe
shvc.cd al1110nds lef, ovc, rrom anolher baking projtcl. You no longer
ha"f
~nd
k"c~ding ,
ICI il nSf and bake
an-uru mg lu yuur Illllclabic
10 5I:Ulf for o.dma1)' brc{d
. . 'NTlOUUCIiON
GETTI NG TO K"OW YOUR MA C HIN[
to "'''fry
dough "nul rour mu..,lo ache Ihe hread machllle ,,-,II do all I~
ddiclOU~ ~rr~y
nnlblhly, )'UU can ius! Itt Ihe madunc d" th c
you en()ll,!:h
"ill be 10() col d 10
aCli\, iCC ),ast, or
, r. ,
10 wony Ihal
gl~e
'he kllchen. yel ;, produces spectacular
rcsuhs YOIl don",
Y)
And if your brnd mach",e slill d uesn'l Ihen remo\'e il from Ihe machine
lost art
Ihe easitSl lasks
(
Brud machines do ha'-f lhe" Ila ....~. Mosl a.t InnC.'
Maslcrlng bread -machlnc bolking 15 hke gelttng \ 0 know Ih~ qu"k. aoo idirn;ync .... s'Q of an)' neW pi tt' "r rqulpmem. Somc nuchines knead longer than olhers Ot
allow longer ming time Some b..,ad I""O$Iu,'c dllfc..,m capacllI"" lhan olhcn, although IhC")' are lalxled as lhe samc SIU. Sorll': m"dds requite a lillie more liqUId nr
}'USI
Ihan olht rs. Flo". ~b..orbs ""'}Ing ~'nou"IJ of hquld dependmg on Ih~ ....~~Iher The dou,!:h rt"iIClS d,rre'~nl ly 10 ,,':lter lhat IS highl y acid,~
."
albhne
To gCI accustomed 10 a ne .... nuchme or Ihls book. SIan will.
~ ~i"'l'l~
''''-'1'''_.u,h >b too.iL ... hlle
b,~aJ. ~"J ""'~
how 11 comes OUI. If )'OU ha\'c any problems, refer 10 the Troubles hooting Guide Oll pagCll 1+-15
,IIA" """
I II>
- - -- - - .. lA 5U IIl" G <.. 1 .
B I ' . AD r AS EAl>IN G pAD D l1
I N T R O O U CTI O N
U
-
BAKING BREAD
Before fnll Ihe
)'C~SI
~Ian,
lISSt:mblc alllhr Ingrrdiems Ik SUIT that
IS froh
Alllngredltnl~
should be al room
1C1I11"'r.tlUrc . Cold hquids and butttr un bc hUltd IT Ihe
micr,)"'avr (1 usuall), add Ihe hUller 10 the hquill "",I heal Ih em 1O)I
IlllnUlrs 0.. $(I "hile you rC"it" Ihe " 'CI I"' , ur PUI 11 in a
1.0" I of U'Jle' no hotter Ihan 8O' F ,\h hough fr1J/;en )'caSl should be gwen lime 10 (nmt 10 room lenll"'r.tWIT. )-USI lhal has h.-en S1.nrtd In the rdngrr:uot "'Ill come 10 r..>Om tempenu Uft quickl)' (""ugh " ' [(hOlIl spectal Irt~tmcr,l. t-e'er put yuslln the mlcmWa,-e Ik SUR' the kneadmg p;>ddlr IS ",eli S<'lIIOO m the ~ouom
of the l);In Add the Ingredienls in tht orde.
Su~CSled
br
the manuuc!\lTu's instructiuns This mar vary f.unl ont
If you arc lISln)l Q timel , Ihe ordor rna)' dmtge; scc " U~llIg Ihe Timer." below Fil the bread ",~chm.
lu
The lnudlnx PJddlr Ihollid bc _II .Nled in tht bon. [hr brNd pan
II,. "~_~I.
--
p"n Stcurd)' Into Ihe brl"Jd machinr _SeleCt settings on Ihe control p.me! according
10
the manuraclllrrr"5 l11S!rUClIOTlS
-
an.d ])R'SS "Start. " To cherk Ihe dough" hile the bread is kneadIng, !..>ok
ror it to r(lnn • faIrly smoolh ball 1""1 IS a bit lac k} t<> Ih" touch and Sl'1l1rs only shgh tl)' "h"n thc ~dlt s to]ls knudln!: If. ahcl the IIIglcdlcms art mIXed . Ihe impnm of t he J...ddle R'mains In the dough and the wgn look. Indt pgged, J,j,J lIIore hqUld. Slart wnh ont tahlespoon. Ihen add "ddllKmal liquid Oll~ teaspoon at a lime . givmg tht
d",,):h II.ne
10
absorh the hquid hefu.e addlll): more. If Ihe dough is SO so ft Ihat I. ltl5<:s
it~ sh.~>c:IS
SOOn as the tnddle P,",,1(':5,
add morr nour , ont labl~Tl
at a tllTlt
Although th~ InstruCllons ht m05t
breads. \Orne breads l i t d~'gntd 10
h."" dough Ihat
is a httle ~tmcr or safln. non'l h" shy ahoul keeping the lid up and w,tdllll!: 11 Ihis ~Iagc_ It
is only when Ih" hread is In .he rmng and b;tkmg stages that an ope" lid WIll Inlerfcrc wilh lempcnllure commls when Ihe bread IS d one . rCmO'"e it from Ihr lrlOlch",c
and the l»kmg pan immroialrly Ollierv.iS(". rhe SIU:n relraSt'tl hy the bread " 'ill oondc~ mthe pan . nlakmg Ihe bread ~y on the outSIde The bread should be allc"'w 10 cool for 20 10 30 minute.; herOft' )'0 .. s hce ",10 "
D
INTROIlU Cl lON
Add ingrwltntJ In the order suggestfd by th e mJnufaer
ADDI
flO"~
lablcspootlS "f dT)' 11"lk per /I ounces). b\ll the dr)' m,11.
FruL! and vcgetabl'"5' :odd..! at Ihe Mguullug of the
kne~d
cyde wilt M puried or shredded uno liny piecC!>. If )"OU
""ani Ihe ,-ai,ms!O ",mam "lml. or
"th~r
fruit :0 remain m
chunks. "dd tl 10 to 15 mmuteS 11th) the kneading q'd •. M'bt machineS now have a beepcr
time to add the
th~t
stgnals" hen us
should he layered "uh Ihe other dT) ",grwlents 50 lru.1 it
dOC!i nOt comc In CnmaC! "nh the watn prcmatu",t) I Iu'c not had an)" lroubk usmg small 'luanlillt") or bUlicr on bread made nvcmi)(hl HO"n'rr. if )·ou wish, )'ll" (all SuhslilUte ,·cgeMhl .. OIl fOf hulter
addtnon~
If you ~'c "''''g 110" Ii",,,,. tu ."..1.. ,he bo-cad .. nd h.. ,·< no chOlet btL! 10 add all ingrWlenb ~( d,e hfgmnmg.
consider the moisture cOntenl ollhe addnions..Jmc)" dncd apricotS or ma~lcd red peppcrs 1)1'1)' add 3' mu(h as on. or two lal,1e,JX'tJlls of jui,·" if Ihry g" Ihrough the ennrC
knfudlng proo:c$S. Also. kcall~ too:> mu~h sugar '-"I) mle,fne " ·,,h (he )'east. hlgh·su~ .. addlllnnS Ilk<: calld,ed frun ~hnllid M added laIC III Ih. Imuding q'dt LSI .. "
Till
TIME!!
0\ t'-BAK[D BREAO
An) of Ihe b""K15 In Ihls cnokh"ok can he baked .n a
con"cntiunal ""en t u:;c a 'It.·mch loaf pall for musl breads. The I ,,_pound brud~ made wilh I".all fluur may reqUire a larger p.~n The I·pound breads Iha. Include r}"C or 10""l-\lul(n flours elln bt, cookcd 10 the Qi,-mch I"'n . but \\,11 nsc highef and look III"", allrncm'" In ~n 8t,.",ch I"'n. 1,;nless othern1SC mdl(;1(ed. mos. breads should M ~ked al 350T for JO 10 35 mmutes A .... ullonary not .. aboul bakmg sheets and brr;
If you arc usmg the bread machine Wnu so that the m,,,iug
will
~
drla)·.d. the mgrcd\enlS shnuld hf la)·.rcd so lhe
yeast d'>C5 nOI co me in", Gcnernll)~
cnllla~1
wilh liquIds prcn!JIlurfi).
you should pul the liquids In first. lollowed h)'
the dry tngr~d,cnts. and the re~St last s.~1t and ,,-hea, germ nul alKl intenc", wuh ,I>c: YUq ,f an)' slgntf":lInt quanmies
~'"
m prolonged
COm~ct
wnh .h.. y.."'t
RI.'<:Ipc$ eont aintng perishable IlIgrcdlcnts su:h .... (1/.1:> or """Sf checsc should nOi ~ made usmg Ihe nmn. u"less Tile dda)' is onl)" an hoO! or.\oO. You can SubsTilUlr
".tn and powdered nulk for wholc milk (use three
I"'U~
many of t),e [".ns a'':Itlahlc uxby arc of a (OnSlfnCllon 0' m.utria l thal than)(cs the ,,,,,king condlllons. D",,j,Ie· 13)'c",d pans with an 11I5,,1""'g 3IT cu,hioo protOCt agJlllsl
j;Ctlrchmg. but hread cooked (0
~ke.
s"rbc~
Somt of (he
ht.",,)~
ll\
Ihese pans w.1I lake longet
apens'v( pans ,,"Ilh bbck
will b"",,'n .hf bltad f"-Sler and n«<.llo" .. r
~k"'g
(fmPCratures and/or shoner bakmg Ilmc:s. If )"on usc: a gldss loor pan , rcduce Ihc ovcn temperature b)· 1) I:
BR[AD
BAKING INGREDIENTS
eople have occn baking bread since prchistonc
White flou r _ incl"ding bread nour and all·purpose
P
nour - consists of the milled cud05perm . with the bran
mcal grou nd fro"l corns o r heechnuts and mi,~cd wilh
and getm removed. All-purpose nour is milled
lim es, ocgmnm8 with an unlta\'cned bread "lade of
10
be us<:d
water. The first IU"coed bread is ht.lic"ed to ha"f been
in a "ariel ), of ways a nd is m"de with a combina,ion of
baked by the Eg)'ptians about i,OiX) ~.C. 5<:>me dough
hard and ,oft wheats, Bread nour, mHied s[Kcifically for
left out for hours eaptuITd wild ),eHt from the air
hread . is made o nly from hard wh eal. Bread nour has
When the dOll!\h ,,'as put on the hearth to mokc, it puffed up. That was the firs l sourdough . all hough
higher gluten conten t and "ill absorb more liquid, Bread made with hr~~d nour w,11 rise sigmr;cantly hig~,er than
minimize the sour
3
taSte while lakiug ~d\"alllagc of its lea\'emng '1ualiucs
hread !!lade with all-purp
later, bakers diS<:O"er~d
endosperm of Ihe wheat OCrr)'. 11 has proportiorutdy less
b"ktrs went to great lengths 8
10
)'ust)" byproducI of beer
mor~
breWIng thaI dId not crenlC such asour taslc. It was not
gluten than bread nour or all -purpose nour, 11 riscs
until the 19th centur), that compressed yeaSt WaS
slowl), and nOI ., high_ 11 ma)' also have a slightl)" b itter
perfected.
n3\'or For those ITasons , man)' whole·wheat breads are
In bask bread. lhe Fast. aeti"atcd by warm water and ,,~)'
fed I,y sugar, luments. II createS
bubbles o f carbon
made with a combination of whole· ",hat and whue l1ours.
dim:tde g~s th"t makes the doogh rise. GIOlen, an clastic rIme", in 'he dough . s
Some bakers add wheal
bobbles , The more gluten in the nour, the heller the
gl uten for a
bread wiU ris<:
higher loaf. G raham nou r. named aftcr
rLOUR "",Icy, IHiUel , (flII S, rye, and wheat howe heen milled for
Dr. Syh-ester Gra}mm. a 191h-
thous:mds of years in Europe aud A,ia . Corn was a grJin
(nuur), htalth-food
of the Amerieas . Only wheat and, to a Itss<:. extent , I)'e ,
devotee. Os a coarsely
haw Ihe glulcn necessal)' to make leavened bread, The
ground whole·wheat nour
othr grains s hould be used in combination "ith wheat nour to make bread,
It has less gluten th~n whole-whu! nou r and will no! tis<:
milled froOl soft winter wheal, ., high. Th quality of g raham 110ur \"ari~s widely, Somt
WH E AT
r L O J RS
manufaourers package inferior nour w,th wheat bran and
\\'ho:at nours, Ihe m05t commo nl )' used nours, are milled from lhe wheat berry, The be rr)' consists of three parts: the outer hull . or bran: the small gcnn Or embryo inside ; and the endosperm, a
tN 't ROD UCT I ON
label it graham nour. St:molina nour is a high -gluten white nour m,lIed from durum or hard Wmter wheat. It is most often used ill pasta (a nd may be labeled pasta nour) . It makes
J
ddi:ious
hrcad whm used with othc r nour. By itself. it m. hs a heav), loaf Tritieal. i$ a man-made grain , a hybrid of rye a nd wheal. It ij a high-protein gmin wit h the ha rdlllfSs 01 rye
starchy
and the gbtrn of wheal . although ,t is best combincd wnll
malerial that
wheat nour. This grain
fee..!s the
(uln",,,ng It in difficult growing conditiuns ;n poorer p"rts
embl)'o .
of the world.
,,-as crea ted with the inten t of
Quino;> flour, an ancient pearly gmm from Peru, gives bread a n Ull)" flamr. It is "cT)' high in prDldn ,md ,5 gluten-free. Rice flOUl, Ihc nour mOst commonl)' u,w il\ glule'l-free
breads , 's milled from
~ithcr
while or brown ricc . It ,nakcs
bread wnh "- sweel fla,'or and chew), texlure, Brown rice flour inch,ulcs Ihe brao So)'ocan flour gives bread u mOiSI t ~'IUT<: and
,"cry
'5
high in protein, but shnuld be used sparingl)' be"'au",,
II
adds a slight biller fla\'or It is gluten-free. GRAINS A few of these gra",s arc eas, ly found ,n grO(cry slores, hut ABo\' [
raneuon~ (pag~
IHI
mosl
,,~11
be fnund nnly in health-food SloreS. The)' w,ll
add taste antl teXWT<: 1<> bread, but will not cnmribule to NON-\\ HEAT
FLOUR~
1lS
Non-wheat flours are low io gluten or glutcn-fr~e and should oc u.sed in
combin~lion
nsing. The)' should be added in small quantl"cs,
typically 2 to -I lablespoons for a I. pou nd loal.
with wheat flours unl ess
you "'quire glut~n-free bread for health reasons , Rye is a hardy gram that grows ,,'ell
In
II !l lAI
cold, wct
Many forms of" heal arC ",'aila blc as grains The wheat
cI,mates wheT<: wheal dues no1. Thats wh)' so many Scanrlin~,'ian
ocrry ;s Ihe whole groin , and il is mu ch tO
and Russian breads arc rye orr.ds. Ry,> flour
w~!Cr
" k d,um or light rye Oour consists only of the endosperm .
or by cooking
Dark ryt and pumpernickel a rc milled from the bran,
an hour ).
Ihat is t'hanged al lCasllwice a da y for seveml da)"s) (th~
berry
i~
boiled wilh lOIS of ,,.,,In for
Crncked wheal;s Ih,' wheat k rT)' tht has
h,,~n
dMkcr flours. Its grind and con,cnl m~y "ar)l: sorn~
mlo p,eces, but is suli too hard
manufacturers markct a blend of whole wheat and dark ryc
It can be s()h~ned b), boiling for 30 to -1O minutes,
as pumpernickel.
as
it is. It ca n be soflened by sprolliing (the ocrT)';s soaked; II
contains some gluten, bUI 'nust be mixed with wheat flour.
germ , a nd endospe"" or the r)'e berry a nd a re coarser,
11> ('~ '
10
broken
ca, without ,,,,,k"'g
Bulgur is a wheat berT)' that has ocen sleamed and
Amaranth flour WaS a staple of Ih. Azt«s , It hns a null)" slightly spicy fla\'or, h is higher in prOlein than most
cracked, 1\ adds crunc h to bread . To cook 1>ulgur, bo,1 water for "ix minutes and dm;n Ihoro"ghl r
flours, but is low;n glulen
Wheat hmn, the OUler hull of the groin ,
Baric), flour, millcd from a gram tlu" wiles [';','k
10
III
the
IS
also known
"s millet's br,n or ""Pn;Kc.,«
Sw ne Age , has a sligh t I)' sweet laste, a soft leXlure, and a
with Ihe elaslicily 0/ gluttn and shou ld be us.ed in sma ll
low gluten content
q"autiti~s.
Buckwheal flour is made from the triangubr seeds of a ceTf,,1
gr~ss.
II adds a I'u IIg~t'" earthy
alugh.fal flnur, low;n
fla~or
to bread. It is
glul~n.
Corn flour, "ull~d from Ih~ ",hole kernel 01 corn , aclds a ""'tt fla"or to bread . It is gluten·free, Com sureh and Brillsh cornnour arc milled only from Ihc cmlosperm, M,[le~
flour, "ulled si nc~ Neolithic IImCS and a staple
[000 in pms of Africa alld Asia, adds a yellowish color and a plea>antl)' grilly texture Oa~
10
bread It is low in glulen,
flour, made from oats thai haw been ground mlO
Wheat germ IS the e mbryo 0 1 the wheal ocrT): It is high
III
nutrients , has
a nUll)' l1a"or, and tS hIgh in oils which can cause II 10 turn rancid if il is nOI kepi refrig~roled. Bmn (~Hals. 5urh
as bran
Oakes or All-Bran, art made wilh wheat bran and "Iher ingredients,
(lowder, is very low in g luten and must be mIxed wilh
including sugar and salt, and may be
wheal flou" but is high in p role,n.
toa.>ttd They add good fla ' ot and texlure to bread.
INT ROOUCTI ON
mil
OIlIER GRAIt-S
Cornmul, milltd Irom com,
~dds
a SWetl
n~"or ~nd,"
uncooked . a crumbl)' It)UU", . II an mlnfur .... nh Ihe gluten. so shoul:l be: used. m sm:on quantities unless it ii cooked or softened In boIling ,,",uer fom. /l-hllel . .... idely used as birdSW:l , can be: added 10 bread in small U10tmii In its .... hole. unhuJled 51a1 e, Oalmeal, Ihe mOSI nutntious of the means
old.f~sllloned
rolled oats in this cookbook, The
husk is removed and Ihe roll~d,
The dricd
0.015
c~rC~ 1grasses.
gr~ln
is shced. "earned, and
mar ha"e Irouble absorbing
thic!u;,r liqUIds §Jeh as applcs:oucf or bUllem"lk In
Ih,~
cookbook. mosl re(llM's usmg IhOSt: liquids call for a lillIe boilmg ....ater 10 be: poured o\·u Ihe oallT",al
htfo~
olher Ing"'
IS
SWEEHN[RS
I"'" hull of 1M ""t and is high m soluble
fiber. Oal b""n Cln mtencR .... i,h Ihe g1ulen In bre;ad dough and should be used. in small quantities, between land -+ ounces for a l-pound I""f
YcaSI fermentS besl when it f«d~ on sugar. Sug.>.r also acts a. ~ pre.ervalin and conlribUICS ,O Ihe golden color of 'he crust BUI
1<Xl
much sugar will irterfere wilh Ihe r eas!"s
rising aClion and cal\1iC Ihe brca
(o llnl'~
Mosl yeasl
breads and rolls arC nol "cry SWttl, c,'en if Ihry ar~ d"55(rl
Yea.1 is a living organism Ihal r.. activaled ... hen it comcs In Comar l " '; Ih warm hqUlds. It fermentS m051 re",lIIy when It has sug.>.r to fecd on. which is " 'h)' mosl bread rc(lpc$ cor.1am a1 IUS1 a teaspoon of sugar. Howe,·cr. il Will ~15(I feed on nour In .h" book , )"a5' .neo:tltS acth'~ dry y~_ 1 h.d Ihe best re.ul lS wilh I yeasl made slM'eifiCilly for bRad machines and sokl U1 " ·ounce jars. Yeast in p",. measured em'doJ>($ also worked, although Ihc bread dId nol ri51: 35 high. I also u,sled a rapid·risc )'cast, and il worked lIicdy on Ihe bread "\ach.n~'. rapid.l ... ke c)"Cle. bUill rose Ihe least of all four rcasts I IDled. Ikcau~ Ihe whole·wheat nour needs 3 longer rising IM'riod . I woukln\ recommend using a quick·riso: yusl when )"ou make wholc· ... hca, h,~ad SALT
breads_ Dessert gLa~e.
b",ad~
dr)' sugaf topping, or anoncr addilion whlch;s
made afler haking The aJ.llUon of ca,w:l iw fruit
crll,c-~I
111 hrud It s1rcnglhens the glu ten. Salt·
IS
a panlcu lar problem
....Ilh bread. machines. When ean.died frul1 .s used , il is usualJ)· in brods lhal alrcad)' II.,'" ... \"~.,.I ,.bl""'poon. of sweelener The kneading
,,~Il
shrtd Ihe andied fruil and
Rlease more sugar ;nlO Ihe dough . umdlcd fruil should be added late In Ihe kncading cycle. or kneaded in b}" hand if Ihe bread is
\0
be baked iUlhe o"en.
Sugar also s<:orehes easily. A gTOWing number of machmes havc a s(XCial $Ctling "ilh shotl er cooking
limes
for .weel breads. If your machine docs nol have a swttlbread sctling. choose lite light·enSI o plion In small quanlities - I or 2 lablespoons _ sugar. bm"'n sU8" r, Itoney, and mol~SSC5 can hf subsmuled for cach other in Njual
~,"ounts.
be: subslituted for Salt i.
usuRlir get their sweClnrss from a
~~ch
Sugar and bro.... n sugar can al ..... ys
other. TablHpoon for lablc.spoon.
,"OSI honeys arc slighl!y SWeeler Ihan sugar. If Ihe rcei?"
free bread may rist nicel}", bm Wililhen coli.pst.
ca lls for more Ihan IWO lablespoons of swcclcner,
Hown'fr, salt In high concenlrnlions also inlubits Ihe
SUbsltlult IWO pariS honey for Ihree llatlS suga r (e_g_. 2
)"casl's riSIIlg action Sa lt and yea51 should n(,'n be
lahlespoons of honey lor 3 lablespoons of sugar). Molasses
added 50 Ihal Ihcy (Ome in colllaCl wilh nch mh",
is not as SW'(1 as sugar. When slIbswullng ,"u", than 1"'0
prior 10 mixing. fleeausc some sodium is neccsnl)' fat b~ad, ,nost salt nbstilulU Cannol be IJ!Cd.
tablespoons. usc four p.artS mul<1MCS (01 Ihree parts sugar. Conlectioner;, sugar conlllms corm.tart h ~nd sltouW not be u~d
as II substitutc
lc:ss commonly us.;,d
EGGS
in b",ad are maple
sw~e!eneT5
syrup and corn syrop. Maple syrup can be substituted in eq ual quami tu!s . Corn .syrup is 11.01 as SWeet as sugar and should be substituted with
1"'0
parts corn
for one
S}TUP
pan sugar. Liquid fonns of sugnr, including hunty, mobsses. cum sYIUI), and maple syrup. shou ld be counted toward the tO lal
VCT53 ,
you wil l need
10
contribute
10
the lea " cning. In thIS cookbook. breads were
tested uSing large eggs , which arc equal to about 2 ounces of liquid. I generally '\'01ded ucipes Ihal call for only part of an egg, and Increased olher liquids by 2 lablespoons instead . \Vhen Ihe bread's egg)" characlcr is imponant.
liqUId COntent of the ingudients. If the substl(ution involves sub$lilunng a dry form for a loquid form. or
Eggs give bread a §Ofler cruSI and richer fl.vor and
vICe
though ,
~cip"s
will call for an utm yolk. Breads
contammg eggs should not be made on a timer unless the
adjusl the liquid ingrediems
dday IS no morf than one hour.
",cordingly. llQUIDS The ,."riety of liquids us.;,d
In
FATS
bread-bakmg is nearly
Fals are us.:d 'paring ly in most breads. but are important.
infinite. Most common are waler, milk , bUllermilk . eggs.
They act a5 preservat,..es and give a tende r (e1
beer, and potato water, but don't bc: surprised 10 come
hread goes Slale quickly
across
r~cipe'i
lhal lisl wine , or~nge juice, or other liquids.
Sour cream, yogurt, nnd cO!tage cheese should bc:
count~d
~cause
il uses no fat [\ulln.
margarine , \'egetable oil. shortening, and lard can bc: us.:d interchangeabl),. In small quantities there will be no
as liquids, although their consistencies differ and the
noticeable differcnce. If you are substitut ing more than one
amount of other liquid needed rna)' ,'ary. Pureed fruil and
tahlespoon of a SQlid fat fur a liquid fat or vice versa, the
v~getables
amount of othu liquid in the dough will have to
such as
appl~uce
and mashed pot:uoes also
contain some liquid. Water thaI polato<:s have bc:"n cool<ed in adds flavor, nUlrienl5, and a sofler te1
Lard gives bread a slightly flakier texlUre and crustier
Waler will give thc bread a crisper crust. Mosl tap waIn is fine, bUl soft (ad dic) water may
produc~
soft, lOticky i nterfer~
wilh
tablespoons . you arc nO! likely 10
extra-virgin ohve oil. Specialty oils, such a> SCliamc and wainul oil. are slrungly fl""ored and should be used
more golden color. \'ou
sparingl)'.
~ual
If }'ou want to cut
amounrs of whole,
every bit of fat Out of
skimmed, and n"Il ·fa t
your hread , }'OU can
to
bread-ba king,
particularly when the bread is being
b~ked
and the ingredients will be sming
room temper ature
on a ti mer
o,·emight. Powdered milk IS alSQ used when the
~cipe
liquid - such as heer or applesallce -
but you still want a gold~n color and softer cruSt. tabl~-spoons
(h ~e
the yeast. Milk will give Ihe
Powdered non_fal mi lk IS vcry helpfu l
Use 3
quantities 1"", than
notice a difference in taste, especially if rou're not uSlIlg
milk for each Olher.
~nOlher
it can contam
for hUller, use vegerob le oiL You can sUOslillllC 01,,'( oil; In
],read a SQfle r crust and
31
beta~
Ihe f.rmentallon of
can substitule
tail s for
finish. I don\ like to use margarine
waler. If }'ou'... walching cholcste rol and Wan ( a su Oslitutc
dough, and hard (alkaline) water will
bc adjusted
of powdered milk p"r cup of liquid
1lU1lcrmilk will gIVe the bread a tcnda crulnb and a ],int of langy [bvOT. 11 also adds to the aCldlly of the dough and may need to be neutmlized wilh a pinch of baking soda.
subslimte applesauce or pur~~d
prunes. l'UTted
fruit comains some liquid. so the amount of other liqUid in Ihe w:ipe lOa}' ha," to be reduced. BUller should alw,,),s be brought to room ttmpcrJture before (he dough is kneaded. Soft buttet m'1<e5 mort e"tnl)'. Th;, is cspeciallr (ntical in high_fat breads like brioche. A nOle about grUSlng baking sheets or pan5: use bUller or solid vegetable shonening. Oil will SQak luto the dough Some margarines rna)' scoreh.
TROUBLESHOOTING G UIDE TOO l.lUCH OR TOO UTTI.( LIQUID
PROBLCMS AND ANSWERS
The m'lSl fn:quull cause of Irouhk wllh brtad made
HI
br~ad machHl~
in mi"d
is I()(} much or I()(} lillk liquid.
Iha, flour absorb> moislure from Ih
air.
K~ep
a
Tha, 's why ~ I".fof
bread "'")' lUrn oUI perfec, o~e ,ime and awfullhe ntxl. In humid wcalhrr. ,ht flour rna)' h.,·c already arn.<>rb(d an
tX,,,,
I or 2 ,ab lcsJ'O"n< "f rnoi~wr(" If )'ou add Ihe usual
amount of liqUId, lima)" nlUslH()(}m and col l.p5(:. or develop a
coa~.
hQlellcx, ure . Likew;",. ,f Iht dimalt ,s very dry.
,he flour may nted" Imlt nlr., "'Ol5lUr•. or il will
h,'·e.
den,",. he",,}' tnlU ... or a gnarled lOp Check Ihe dough about 10 minutes eyde.
Th~
Into
IIIe kneading
dough should b( sm()(} ti. , SUfI, and slil\htiy OJck)'.
h shou ld ,",lIle Jusllh. sligh'esl bi •. bUI hold its shape when
Ihe
kn.~dlng
p.ddk SlUps. If ,h~ dough is ,·tt)' sofl. ","les
qUICkly when
Ih~
kneadUlg paddle
~'ops.
and ean', hold
Us
BREAI) C O U .A PSEI)
• Too much liquid.
Ne~1
limc reduce liquid by 2
tJlblcspoons. Ihen monitor Ihe dough as il k " "ads and adjUst liquid or nOUt for
~
firm but
• You omined Ihe salt or u",d a ",It sul>$.iIUl e. Th. shu e" necds some salt 10 support i,
~s
it rises. MinImum amou nt
is Ii I••spoon for a I-pound loaf. ); leaspoon for .
1 ~..
pound loaf l<.IOSI ,;alt wbslilulcs WI ll not wor k. • Too much s ugar D...,rea", b)' 1 lablespoon
ne~'
lime.
You'", gelling in'" dangcrous lerritory wilh more Ihan
Acup SUS" for a I-pou nd 1001. (l lablespoons for a
l ~
pound loaf, . !though ,<;(\rne redp<:S will work Wilh morc. Don\ forge.
tl>",
sugaf)' addilions like (andicd f,,",
inc ",a"" Ihe quam ily of sugar.
,h'I)<':. add I ,ahlespoon "I fl""r If the dough i, stiff "'ilh ragged
tdg~s
and Imprints of the p
dough for mort ,h.n a couple of ,",conds. add I tablespoon Qf hqu,d.
BIt F.A Il liAS IIURNED CRUST, RUT CENTE R IS fiNE
• Too much sugar
t.~
Ihe crust 10 burn. Sel comrois
for sweel b",ad and/or lighl Crust. If it sll ll burns - or YOUt mach ine does nOt hav~ thost "llln~ _ fedu"" SUS" (or
TEMPERATURE
other swe.!ener) b)' 1 lablespoon . Or ... mo"c-,h~ bread 5
Ingredients should be al rOOm IcmperJlure. BUI "room
"' LnU les befun:: Ihe "LJeh, "~ is don~ Or bak~ the br~.d in
, emperJlurt"- may be I()(} hOI or too cold in p3n,,,ularly hot
a loaf pan ;n a convtnlional
or cold not
",~"her.
.cti,·al~ I he
If Ihe insreiliems grc I()(}
Ih~y ar~
such as on " hot da)" in a knchen Ih31 i< nol
100 w.rm ~
BItEAD NOT BAKEl) II'" CENTER
ajr-cond;t;on~d
• Too much liqUid or nol ( nuugh fluur. N"~";me. reduc~
- Ihe yeasl m~J' cau,", the dough 10 ri" I()(} mu,'h .nd
overflow Ihe
o"~n.
hlll,lid by I lU Z tablespoons
mJchm~.
OJ
Ulcrca5t nvut by l,v 4
lablespoons (if the bread pan has room for. l.rger loaf); ,hen monitor dough as it kneads, and adjust flour or
ADDING FRUIT AND VEGET,\BLr:S
liquid for a firm I>ut Another
".rtabl~
Ihat (an put too much liquid inlo th.
dnugh is fruil Or vegotables. If fruil 01 "cgtlables are added ..
Ih~
b(ginning 01 'he kne.ding cyclc. ,hey will Ix ground
up and rele"'"
mOr~
liquid lhan If Ihey Wcrc added al
Ih~
sll~ky
duugh.
Th~ br~ad machln~
ha.
l"'k 'ol.",,"er for dough Ihat "aries much ItOm a SlOt r. t;" of hquid 10 flout. Olten. Ih<= same b",ads _ especiall)' 5,,'Ut breads like klLgelhopf or panellone _ wl lI ,u,,, oul fine when bal
beeper or aflcr Ihe lim kneading. If you're uSIng Ihe IImer
ma,'h, ne to make dough. then remove iI , punch il down .
to knead the bread , h3\'( 10 add lrui I Or "egtlables at Ih~
and PUI il
beginnmg.• nd can'l ch...,k Ihe dough durmg Ih. kneadiltg.
pl"'e lor 45 mlnuleS to I hour, ,hen bake al In' F for about 3{) minules.
reduce liqu,ds I>}' I to 2 leaspoons for drier .dil itions like raiSIns or sun-d ried 'om"oes. and b)' I to 2 lablespoons fot Wellct addilions . like shredded appl e o r maS'cd reil P"ppcrs .
In
a buu"rtd loaf pan . LeI i, ris< in a "',urn
• If it is a ''''Ce' hread and has sIIcky poC,,"lS . red"e~ Ihe sugar or swee tener b}' I lablespoon
TROUBL ES HOOTI N G GUIDE BREAD liAS CNARlEO TOP ANOl o R II EAVY, OENS E T EX r UlI E o
o Not e nough yeast. Increase yeasl by';! l
N(>I tnough liquid or 100 mu"h fl(>ur. If Ih~ b""d pan h35
o
Ye~Sl
is nol fte5h. Proof by puning 2 teaspoons of )'easl
room (or ~ larger loaf. add 1 10 I labbpoofi> o( li<juiu
~
". ~ I
thick head of fo.'m ,n 5 to
lime; otherwise.
Monitor doufoh as
II
n:duc~
cup ..,veml limes to cmmm ing
100
flour by 2 10 4 toblespoons.
kneads and adjusl li<juid or nour (nr a
[inn but sl icky lulur•.
o
BR EAD 1.I0ESN ' T RISE ENOUG II
g~t
(Nol~ ;
flour
o
If you lap the measuring
10
","le.
~'ou
may be
o
10
a lesser C~ICni. whole· whu l flour "'ill oc dens<:
and hU'1"' 5<Jmelnnes , this i. desir. ble. If It is n"'l .
• You
loa/that dotsn't
Tis(
as high
to
y.asll'mduced sl"'cifocally [01 bread
u~d
hot liqu td _ o\'Cr 11 YF _ and II killed Inc ycast
o Not enough Itqmd. Increase liquid b)' J labl"'pOol1 nexi Urn • .
o Too much sugar ( holle)', molosses. etc .) may oc in terfeTl ng
will. yeast. If it is • high·sugar bread (o r if it has sugary
food slo,.,..
addulons like ca ndled frull). reduce SlIS"' by I
o Too ma ny extms. such as oatmnt. whe .. getn,. fruit. or
nuls subslit u ted for flour, If th e", "room pan . add I ounce, bread flour and
,s .
mach",es .
substitute bread flour for pan o( th, ry' or who le·wheal flour. Or add whut glmen . an addiliw available a l health.
minutes. discard Ihe yeasl
You're using yeR51 Ina t d0t'5 not do wd l In bre.d machines. S",,,,,h
much flour into the measuring "up.)
!()
d~velo l' a
You'rt using ",pid -rise r',,,t or Ihe rapid·"", "y(k The pri", for lhis shortcul
Too much low.gluten flour. Breads that co nsiS( enti,ely of Ile or.
cup "'arm "";ller 105 10 115' 1'. If II docs nol
In
In
lablespoon. Or inc",a~ )'e"" by '~ teaspoon, COI\\'crscl)', yeaSI works ocller when Ihe",;s at leasl I leaSpoon of
}'our b","d
aooutlta lllr_~poo ns
sugar to
of liquid , O lherw;s". rtdutt the exlTaS.
/~d
it. Although some rt"I»<'S .• uch as F",,,ch
Bread , get along wnhoul ii , the
o Dry grains soaked up tOO much liquid, Oatmeal ts a
y~a>l
r;s.s OCller wilh a
s trul,li amount of s weetener,
parttcular o ffend ... Add 1 10 l labl.5pooru; of liqUid. o
You'", using 100 much
10w·glu l~n
flour, Inc n:....,
Ih~
proportion of wh i" flour. Ot subslilutc bread flour for a llBIlEAD liA S rot US HROOM T OP WITII AIR UNDERNEATII , OR liAS T UN N ELS OR COARSE
purpo5<' flOllr o
1I 0LO' TEXTUIIE
o Too mu"h IJqu id . Next lItnc, rtduce Ihe a mounl of liquid
wal~1
lemon ju ice
Or
i. 100 hard (alkaline) . Add I leaspoon of "inegar
o Too much saiL Tiu, rna)" oc OCC"u,," you added ""it)' <xlras, like salted nUIS. w"hout rcducmg the amou nt of
b)' I to 2 tablespoons. Ihen monlwr Ihe dough as it
salt,
kneads and adjuSt Ihe amount of hqui d Or flour fur a finn bu' 5tk ky dough.
Your (.'1"
o You allo".d the salt and rust to come
In
conla", will.
each olhn prior 10 ml~tnK' A h'gh t otl("cnlration 0/ sa il ,n
• Too much yeaS! . R.du~~ yu,t b)' I~ tcaspo
d",,<,;1 comaCl Wilh },easl
loa f. 'II teaspoon for a larger loaf. o
YOll
Llll1
kil l the yeast
opened the lid during thc T,s, ng stage and allowed
,,'arm ai r to "",a po< BREAD RIS ES TOO MUC H
o Too much )'eaSL R~duc< the amoun l of )·t"'l by
aRf...\!) !)O ESN'T 111 5 £ AT M . L Ai'iD IS A STILKY
'II leaspoon n .. t time, o Too much liqu id. especially if Ihcrt art large air pocketS '" bread, Redu", liquid by 1 to 2 tabl"'poons neXt time.
OR BURNT LWER ED .\ IESS
Chf~k kneading, and adJU51 nour for firm . stick)' tulure ,
o You omuled the ,;.alt . Soh supports Ihe gl UI
o You forgot to sel In. paddle in Ihe pan . or It ,,'as not fitml)" ;eatcd and came!<>OSt
BASIC BREADS
B,ISIC W HITE BRCAD
Por.no BR EAD
17
25
H ONEI' WIILU
BR EAD
GRAlIA\1 BR EAD
26
17 E GG BH A[l
"
RH
B~b\D
27
50\,R C~lA:'1 CORNM£.'\l. BN eAD
COKN~lb\l_ ~'b\'>T BR b\lJ
18
2S
0'110'1 DILL RY E BR EA D
llL TTE RM 1LK OAHI EA L IlRF ,\o
10
28
liGH T Rl L BR l,ll)
If ALlAN Il t: RB BR EAI)
10
30
PUMrLR' I C KEL BREAD
22
OR I NGE CUM I "
BR EAD
"
B L'TTER \III" P L \IPfRN1U,EL BREAD
BR O W N SL-G AR P El"N IlK!'AD
21
33
BUCK r U MI' ERN I L K[ L
5..,1.0' L UNN BR~AD
23
33
BeLK M USLUlI) I.\RU.D
A NADA,\1A BRlAlJ
25
H
BASIC WHI TE B READ
Tilis is (III all-purpose whilf' hread. It is a good basic recipe widl which yml ((m try different brands of flour wul ),((ISI, as well as ;:"pcritllcnt wilh slig/II varia/ions in Ihe alllOlmlS of ing,('(lictUs. I lb l.o.lf
INGR~UIEN I S
I l,lb LOAF
,H 1110 0
cup
w.ler
): cup
): cup
milk
Ii lbsp
PUI ~H ingredients in bread pan in order suggcsted by you r bread machine inst ru ctions. St-I for while bread,
1 Ibsp
bUItCT
I ~ ,bsp
medium crus\. Press Slllr\.
1 In.p
sugar
111: IMp l lO ,sp
~
I LSI'
2 cups , "P
~"
br~ad
nour
}'t;1S1
'ru~ I Ibsp
H O N EY WH EAT B READ =Kr......... . Th is is a dense, ,Iighd)' sweel bread with a high proportion of whole-wheat flour. It is good for lOa51 or sandwiches. I Ib WAI'
, ... c. a rDI ENH
I\). lb WAf
M ET H OD
~
Pm
ingr~diems
~uggC5lCd
by yo ur
l; cup
mI lk
'~cup
W.let
Ii Illsp
bn:ad machine inSlructions. Sct for whQle-wheal bread,
2 lbsp
bUlltr
J Ib.p
medium crust. Press Slart.
2 1bsp I lhsp
hon~y
J IlIsp
sugar
I Y, lbsp
, "P cups ~ cup
"",II whole-wheal nour
, "P 2:.\ cups ;:; cup
I Ii
, ",
bread nour yeasl
cup
in bn:ad pan in ordt:r
•
I lbsp
RAStC
B RE ADS
m
.. .
EGG B READ , This is allother all-purposc while bread, but [he addition of egg g iyt:s it a subtly richer ]la\'or and lex/un: [him basil': whift bread.
I Ib LOA!'
II cup I 'bsp 2 Iblop I lS I'
INGM~ I) I U"" S
1.... lb 'IMF
'"
l + lyolk
PUI
X cup
br~d
I \I Imp
mediu m cruS,. Press Slart.
m,lk bun~.
sugar
3,..,
~"
1\\ lSI'
2 cups
brtad nour
J cups
I A lSI'
y='
21« lSI'
inyWients in bread pan in order suggested by your machine
i~lruclions.
Sci ror ",hile bn:ad,
SOU R C REAM C ORNME A L B READ •
••
Th is bread is specifically for lOllS!. Un/oaSled, it is d ry. Thinly sliclll, il makes oullelll melba /Qast . J Ib IO.U
,
llbsp .~ cup
l ... o:; .. ~n ' t"'l S
'"
I " Ib lOAf
!"LlHQO
POll iogrediellls in bread pa n
In
order sugges lcd by you r
1\ c u p
bread machine instru ctiOIlS. Set for whil e bread,
medium crust. Press SIa n .
bunu
Xcur Jlb5p
I ,lisp
supr
Ili l bsl'
, "P
~"
2,.., ); cup I '~
cu1'1!i
1'II lJp
" .l1u "",U T
cru m
cornmeal bre;od nour )'<'asc
Y. lSI' '4 cup 21( cups 2~
tSf>
.Je,.,
EgR S", . d
... - -
ONION DILL RYE BREAD '"
TIlls is a srrongly flavored rye bread, goodJor mea! sil udwichcs.
I 1b UMf
' NGRI. " I •. In s
I v, II:> In.lf
"' U II O"
I cup
Put ingredients in bread pall in order suggested by your
): cup
waler
1 lhsp
ve~etable
I II rllsp
hread machi n e
I rbsp I !Sp
sugar
I l'I rllsp
medium crus!. Press Start.
.h
1\6 t.p
dri(d rlillwccd
I IllsI'
dehydrated mmcro
I ,Ilsp
, 0, ,.,
oil
in,rrHcr;on~.
<;PI
r~r
whole_wheal hrparl ,
o",un
2 Ibsp
commu l
1II cups
brrOid flour
~
cup 2 lSI'
rye flour
ycas.
J [bsp
I cups ICUp+Zlbsp I ,bsp
........
LI GHT RYE BREAD
T his ligh! ryc bread, made wilh beer, is lighrer ill wlor and l alll'!: rhan mas! rye b,mds. Mildly jhYOfed, il is good for sa nd wiches.
1 II:> lOM j{ cup
' NGl fbL~N TS
nat betr
I rh
"p,~tahle
I tbsp
honey
1 tsp
",II
I tsp I \( cups
car. ..... ay
nil
I '" 1b !.OAr
... fTII O !)
I I' wps , 0,.: , .... 1'
Pur ingredients in bread pan in order suggcsted by yo u, bTeJd
II! tbsp
medium crust. Press Start.
m~ch;ne
;n5troctiOn s. Set for whole-wheat
br~ad.
1\\ lSp Sf~ds
brr:ad Ilour
I cu p
lye nou,
2 tSp
)'e.,.!
1\\ tsp I'~
cups
1II cups 1 tbsp
.'Co'f!'
On ion Dill Rye Bread
PUM PERNICKEL B READ
T his is an excel /em blf(l(l jor sandwic hes or cul1al'ts.
1 Ib lOA" j:;
cup
I Ibsp
2 ,!>sp
, "P 2.bsp
, "P II ~up I cup }$
cup
2 tbsp 2 .sp
1 1'<(. ••. n luH S
milk v~g~labl~
oil mQl;lSS(S
L\, lb LOAf
." [THOD
I '~
cups
Put ingredients in bread pan in order suggested br your
tb5p 3,bsp
bread InJchinc inslrUClions. Sci ror whole-wheal br""d, medium crust. Press Starl.
I'~
~I,
, "P
un5"'cclCUW cocoa powder caraw~y suds
3 tbsp
br~ad
nOll.
1)'( nom
whe-It-wheat nou.
Ahem3!ively, 10 make baguettes, remove dough from bread machine aft er first kneadmg and punch down .
I ,!>sp ~
CUI dough in two eq ual parts. Roll each pari into a
cup
thick rope, abou18 inche510ng for the I-pound recipe,
I II lUps )I
10 inchtl ror the \:O-pound ' ..eipe. Put
cup
cornmeal
3,bsp
yeas,
I lllsp
baguen~s
on a
baking sheet that has ocen spri nkled with corn meal. Put in a warm place and cover loosely. Let rise until doubkd in ,·olume. Bake in a preheated 350' F ove n aboul 25 minut es, or unlillooves arc cruSty a nd sound
hollow.
B UTTERMILK P UM PERN ICKEL B READ
.. e+-a:»
~
eo. ·
T his is a dense, fla vorf ul rye b'"faJ, good jo/" smtdwiches. The dough SllOUld
be checked early ill (h e Imeading slClge 10 su if more liqUid or flour is needed. I Ib LOAf \\ cup ~
cup I lllsp 2 IllsI' I ~ l~p
' "P I "P I \'i cups ):: c up I II lSI'
INc.rOIHH S huue"nilk waIn "'gelahle oil
molasses ~ar;l.w"y
seeds
baking sod.
oil br,.d flour
pumpernickel nour yeasl
l \'l lb LOAF
.. E Y II O D
): l'UP
pUI ingredients in bread pan in order suggested by your
6 IllsI' l !h tllsp
bread machine inStfl.lctions. Sel for whole -wheal bread.
) IllsI' 2~
15p
I~
tsp
'.p 2:4 cups I Ii cups 2\\ lSI'
medium trus!. Pre5S Starl.
BL ACK P UMP ERN ICKEL
* ., • - . .Tb is is a very dCIlS/:, voy flavorful bread, made wilh (l coors( grind oj pu~pernickdflour. Although Ihe texture is lightened somewh(li by the addition of mashed potaloes, it is not a hiS" riser It is delicious wilh swee! burter a/one, bUI is also good for sandwiches_ Because Ihe gri nds of pumpernickelJ10urs IIIlI)' Widely, all breads may no! have the same result. I Ib WAf
,,,'G " ~ DIE1'
I '" Ib LOA!
M EIIlOI>
'~~up
cornmeal
6 1bsp
i4 cup
bOllmg wain
6 tbsp
Put cornmeal in bread pan and pour boiling WaItT over it. Stir. Let cool IS minutes. Iflhe cofftt is hal , adll it
coffee
6 \bsp
immediately after stirring in the watcr. Otherwise, add it
l> cup
m",hed potatoes
\: cup
WiLh Ihe mher ingredients. PUI remJining ingredienl5 in
2 1bsp
powdeTCd milk
llbsp
v'gNable 011
J Ibsp I lbsp I Isp lisp
molasses uns".tlened cocoa ",II coraway...,ds
II cu p II> cu ps
pumpernichl flour bread floUl
'~tu p
I II tsp
ver}
~1f<"'g
y.... 1
3 Imp J tbsp ~ ~ Ibsp I ~ Ibsp II> ISp IIhsp I cup 1 cup$ 2'.4 tsp
bread pan in order suggested by your bread machine instructions.
Set for whole-wh£a l bread. medium crust.
Press Star!.
•
•
I
•
•
•
, I"~ I •
-
.... -
B EER M USTARD B READ ~
A hhough Sl'IISOl1lCj with mu s", ,~1 and Ihy ml', th is brrad i5 mo re sublly flavored Ihml you mig /lI Upt'CI . " goes well wirh mealS, whe/hl''' as a ,Iinner bread or Stlndwid, hretld.
I lb l.o.\f
IN(;l(DI[NU
I l1 lb ltJ.
Xcup
n~1 br~ r
21bsp
po",dered milk
I I,,",p
ngtlablt oil
I Ibsp
sug~r
lillsp
Dijon -sl)"le mustard
) lhsp
dried Ihymt
\1I~p
'ri
ISp
, up
1'.4
~Uf>S
).!UNDD
Place I,ll ingrcdi en!s in bread 1);1 11 in onkr
3 IlIsp
recommended b)' your bread machine Instructions. XI
ill illsp
m.'l(hmc
I~
~h
I IS ISP
2 CUI"
brtad nou ,
3 cups
I h lOp
r easl
l~
rOT
white bread , medIUm crust. " ms Start.
,b.ip
l.'ol'
...
POTATO B REA D "',
Mashed pof(llQf!'S adtl subtle flavo r and fex/ tlll' to while bread. Usc Illis as yo u woulrl ust" ordi nary whire bread. Po/mots SC{ls{JIl t:d will! ga rl ic or herbs
(Idd a n kl' flavo r /0 Ihe bread.
J Ib lOAf
INGIf! IlI £ N1S
II (UP
m;l.5l1cd polal(~s pola'O "'aIU wgl:uo.blr oil
71bsp llbsp I thsp , up 'rup< , "P
1m", ~"
brtad flour
yus.
l l:. lb lOAf
" ~ I II OI)
I: ( UP
Put
II cup ) .bsp 1'II .bsp
b~ad machll1~
1\5
ingr~dicnt5
in bITad pan 111 order ~ uggest~d by )'our Inst ru ctio ns. If you don·t hav~ th~ wal~t
lh ~
potatoes " 'e re boiled in, ust plain water. Sc t for white bread, medium crust. Prl'Ss Stan.
t)f)
) cups I Ibsp
Th~
rr.:iJ>f: IS b;ucd on plain mashed
pot~totS ~
no milk,
bUller or salt. However. if yo u have leftover mashed
potatoes with additions, jU5t adjust the rtcipc s\(ghtly, for example by reducing the
I frT ~~. Mrn,~rd Ih nd
""~t er
b)· I tablespoon.
•
•
.<
,
,
GRAHAM BREAD .-:c • • Grllhmnflour, a coorsely grouml wholr.whralJlour. gh'(5 (his bread a slighlly chewy leXIUn:. MO/IISseS subd), dumgrs fhe jlU\·or. II is good for IOml , grilled (htest smu/wiches, or as a dinner bread.
I Ib I(W
1l<"" U)lOITS
!hup
"""er
1 lb!;p
.'cgelable oil
210sp
molass0r5
up I cup
~"
b",ad
nou,
I cup
graham nom
I II l'>p
leas!
I '" II, WM
" ( TH O!)
I I' cUfII'
Put illgred,cn ls in hread pan ;11 order suggested by your
''''1'
bread machine mSlnlCliol\5_ Sct for whole-whea l bread,
1% J IMp ,"p
I i ('ups 1>1 cups 2;:.151'
medium crust Pus:!; Star!.
RYE T his is a basic
J Ib l.lMI ~
,,-.,((
cup
"~g'l.bl.
1 ''''r ~ 1Sf! 1 ''1'
he
OIl mula>Sc!>
~" ca""'''y ~Us
I ~ cups
brt3d nour
)leup
ryt flour
2 lSp
)'NSI
bread, good Jor $(mdwichrs or ~5 a dinner '''rad. II can be bakrd in /II(' bll"ad nl(lchinl' or in lhe 0\"/"/1
')I!
LNG . (DI~Nn
I ~l lb WAF I '" cup 1Ii I~p
2 tllsp I t, Isp
"'"
21' cu"" l cup.llbsp 1 lllsp
'U rH O n
Put ingredients
brad machme
In
brad pan
inSltllCllons.
In
order suggolcd b)' )·ou.
'iel fur'" hok·,,'hc:u bTl'ad.
medium crus!. P1'l:S5 Sla rt . For Ol'cn-b:tked bread . SC!I machme for dough stage. When dough is TC;Idy.•emow· illrnm Ihe machine and PITSS down. Sharx it imo a large ba ll and nallen
It
sligh ll y. O r roll 11 mto a ral ooguclle. Piace il on a
baking shce l that has been sprmkled with cornmeal Con' , t he brrad looselY.!i.e1 it in a WUrn plan>, and leI it rise until do ublL>d;n volume , about I hour.
Make a w~sh 01 I c!;g lig lll ly healc n wllh 1 lah lespoon
"f milk. Ge nlly brush the egg wash o\'e r the lOp al\d Sides of Ihe loaf Bakr
lht: bread
III
a pn:healw
115F o\'rn unlil thf lOp and bottom are cruslr ~nd ~und hollow when thumped _ nboul 15
mInutcs.
BREAD
•
CORNMEAL Y EAST B READ
Boi led w lllmeal adds flavor to this (XII, ye/low bread. lI S good Jar loaSI , saudwidu:s, 01"j usl calen
Ib lU'F
I ~G l[DI~"1S
I cu I'
watu
""
"",II btlllu
II! lbsp
"rl
I i! cUI'"
Boil WIIter in 5m311 sauce (nn. Add sa lt and bulter. Then
I ~ I~
pour cornmeal in
21' Insp
miXlUre forms a thi ck paste. Cook one minute longer.
sl irring all th e while. Remove mixtu re fro m heat ~ nd se t
ccr nmui
): cup
milk
61bsp
t 151'
suS"r
I II ltlsp
I II lSI'
wilh swetl buuer.
1 I, Ib LOAr
II cu p j; c up
110. cups
",(11m
" o Il ~
Ih,n , u 'Can. , s lin ;ng
LU,,,,,,.,,,ly. " m il
aside 10 cool.
bread nour
l~
cups
When cornmeal paste has cooled, PUt II in the bread
yca ..
2\(
l~p
pan along with th e o lh er ingrediems in lhe order suggested by you r bread machine inSHuClions. Sci for while bread . medium crus., Press Sun.
B UTTERMI LK OATMEAL B REA D
OUIIIlt:al , wJu:m gum, and huUermilk gi\-C,his bread a soft, loose texture and delicate fla ,'o r. It is ddicio!ls wil h cheesl', I lb lOAF
\IIeup '~cup
'~C '[ I>'E~ T S
"try hOI ""'e. rolled (1,01 $
l ll lbUW'
",[1 11 0 1>
\5 cup
Put oatS in
)I;
cup
(no. 'luic k o;)lmtal ) 'l cup
bUUtrmdk
1 .b.p
bUll..
16 1bsp
2.b.p
sugar
),
....
IISp
.1,
\1 151'
ba lc iogsoda
\1 ISP
21b.p I \I. cups
" 'he .. germ
),....
b
211 cups
1\1 '51'
I e
I cu p
BRfAtJ S
)'faS'
1\1 lSI'
2'>' ISp
b~ad
p,an . Pour " (1)' hOI or boiling waleT
over , he oatS and s. ir. Lei sil at I ,·~~t l 'i min"'es I'", remaining ingred ientS in brt:ad p,au ill order suggested by )'00' brr:ad
m~chi ne
inst ruct ions.
medIum cruSt. Press SIan .
Sc:l
for white bread,
ITALIAN HE RB BREAD
This IS (l delirio lls whIff' brrad, S(Clsonrd wilh garlic find /lalian herbs. II makes ,ldicioU5 chuse or mrlll sant/wiches, IImi is (II! excel/cnl di nner bread.
•
Ilb ,pu
l.bsp I lSI'
,.,
~ l~p
,. ,
1'l lb U''U'
>4 £ 111 00
011 dow ",.,he. 1'tt»W
31bsp
Heal oil in a small skillet. Add the g<1 rhc and hcrbs.
1 or 2
Saule for 2 minutes, lakin!!: can: nUl
ba,;1 dried orrgilno dried ms..m~')
,., , ..,
scooch or II willlurn biocr. IF ncccsSllry. r1'movc the pan
,.qalP , F " T S oh.·~
I',
,Iri~d
l~p
..
dned .hpnt
~
to
le I (he
from Ihe stO\'C. The herbs will conllulling coo king in
the oils hut. PilI Ih e herb oil and re lT1~lning mgredients in hrcJd Ila n
cup
Cli P
w.II ."
.~ CUll
milk
6lbsp
in order sugge~led by your buad machlnt
'''P
wpr
I t ISP
Sci for while b...,ad , medium crus!
~"
l ~ ~p
~
Il~p
1 cups I I, lSI'
brt~d
\
nou,
g~r!i c
mSlruc tioll5.
P~Slan.
J (uPS
""'"
2\' 151'
,
,
,.
•
•
•
,
,
•
•
, •
• ;•
•
-
•
tI
•
,
OR ANGE C UMIN BREAD ...-- ..
«
••
T his ligh! whole-wheal bread is slightly sweet ant/flavored wilh of/mge and ( umin. a pungfn! spiCl.'Jn::qucndy used ill MD:ican, Middle Em/ern, Asian,
and Medirerranean (Oolli'lg. Try {his bread wilh chidun or fish.
I lb lOAP
$ NCo "F.D I U HS
1 ~, lbLON
II cup
milk
): cup
t
cup
waltr
2 llbp
_~getable
610sP 3lbsp
3 llIsp
sugar
4'1i Ibsp
orang~ ~rI
I 'Ii Ibsp
I lb.p :.: "p I ['p
gnu-d
oil
ground cum,n
~"
llbsp
cornmeal
l:>cups
br. ad flou,
\'l cup
I.,hok-wheal flour
1'/\ ISp
yellSt
1\( ISP I II t,p 3 IMp
2:4 cups ); ('up
2't
ISp
"~T"O"
PUI ingredients in bread pan in orr!.:r sugg<'5lcd by your
bread machine instruclions. Sri for whok-wheat bread, medium crust. Press Slart.
B ROWN SUGAR PE CAN BREAD
Th is is (/ sligluly swccr bread. Try it (oas/cd with cream cherse.
Ib I.OAI
I NG R CDI E N T S
1(, Ib LOAr
" '; T II O I)
\0 cup
",OIer
): cup
Pur all mgredients except pecans in bread pan in order
cup
mil k
6,!>sp
suggcs ted by you r bread machine instruCTions. Set for while bread, med ium crus\. Press StaTl . Add pecans after firsl kneading or whell machine beeps 10 add fruil
,~
2 tbsp
bu n er
} Ibsp
J .tlsp
brown sugar
.. I> ,lisp
1 ,\ ISP
cinna mon
H IsI'
It:
~h
ISP
\:
\~P
'f, ~up
oat br.n
""P
2 cups
bread flour
I y, ISP
}'fa51
3 cups 21i lSI'
II cup
chopped pecans
): Clip
or
IlUlS
SAL LY LUNN BREAD
S ally
1 Ib WAF
b,-ead originated it! Grc(l/ Britai n, but Ihc SOll lll f m Unircd SUl/cS has clai med it as irs own. TraditiO/wily, il is balled in (/ lube 1J(1Il . LWlI1
I NG •• n' F. NI S
,
nll l ~
\'I eu p
'W
~
cup 3 I!>,;P
hUl1~r
\I '-'V l l'ups
oh
1\I " V
sugar
1 \-, Ib WAf
MtTH O ()
,
rul ingredients in bread pan in order sugges ted by your
V. c up
6lbsp 4 ~ lbsp
brcad machine instructions. Sci for
sw~cl
bread , light
crust. Press Slar\. Aitcrnalivcl)'. to bake the bread in a lu be pan in lhf
bread nour
""I' 3 cups
m'cn, SCI bread machine for the dOll!)h Sla!)c. When
rU'1
21'; ISP
ready. remove dough and punch it down . The larger 10al
~
goes i ll a 9- or IO·mch moc pan. The , matl loa[ wi ll fit in a 6- or 7-inch lUbe pan or 5- or 6-cup soume or casserole dish . Butter the pan and lurn lhe dough in it SO
all SIdes are buttered. CO"er loosely. put
It!
a wann
spo t \0 rise unlil doubled in volume. Bake in a prehemed 350T oven umil go lden and a skewer inserted in the bread comes oUi dean. 25 to 30 tninutcs l H' lIlOwn Sug ..
r~CM\
Bread
ANADAMA BREAD
A nadama bread i.~ II New Engla nd hrarrh b,ead, made wilh corn meal and molasses_ For variety, SUbSliwlc 7\ cup wllOle-whea! Jlou l"for an equal (lnlOU rU oj (he bread flou r.
I tb WAf
,"'"R[D I U
l: cup
w31n
I IllsI'
\'~gcl.ble
oil
1 '" lb '-OM
,,[ TUOD
I Ii cups
PUI ingredientS in bread pan in order s uggesled by )'o ur
1'6 tb:;p
bread machine instructions_ Set for while bre3d, mediulll crust. Press Star!.
31b.p
mol.sses
i ll \bsp
I "I' \: cup
~"
I \> lSI'
1 Cll!", I V. ,sp
cornmeal
61bsp
b=d flour
3 cups
yeast
2lf. lSI'
GRAIN BREADS
MULTI-GR"I~
BIHAU
36 BULGUIl. WHEAT BREAO
36 CIlA(.KU) \\Im.AT BUlTER'-IIU BRlAO
"
BRA" CEREAL 8R[AI)
"
It 0" EY ORA "(;r M lLTI G RA'''' BRE"O H
37
WIIEAT GEIl\t YOGURT
SEED BRL.. O
J9
BR["I~
H SUNSltl~ E BREAO
MILLET BRL... O
J9 MAPI r f'FCAN 8I1.E""'f,15T
COCONUT B AI'ANA BRA' I3RfAD
B ~~"I)
40 I' RUNE WAL'Ll BRA" BNLAD
"
ApPLE BR AI'< BRI'AIl
47
M ULTI-GRAIN BREAD « •• This is a densely IcxlUred bread wilh rill': fltlvo r oj seveml grail/s. 1/ includes enough bread flou r [hal il rises inw a smal" w mpuclloaJ.
llb lOol I
I " C.Rf.1I 1 U' T S
l! cup
"'"iU
l' cup
mIlk
1"':. lbuMF
,,.., I' cup
1 ,..,
21bsp
"~g~tabl~
211>$p
ho,,~)'
3 (blop
~h
I II ISp
I lSI'
wh~a l
... cup
I' cup I/. c up
011
germ
PUI
mgr«li~nts
in bread pan in order suggeslw by you r
buad machi ne instructions. Sotl fo r ... holt:-wh ~al bread, medIUm cruSt. Press
Sum.
I> lbsp I> Iblop
0111 brom br~ad
l'U. I II 0 l>
flout
I cup
IIoholt_whvll flout
'"P
)'U'it
I " cu~
Il!cur-s I lbi;p
BULGUR WH EAT B READ
a: • • ___ BII/gur is cracked whea! thaI has been parboiled. 1/ adds frba (md crun ch to wholt-wheal bread.
I Ib Ul.\f
I ,, (a 1I11 [1<1 S
,,..,
v~gu.blt
2 (bsp
hon~y
I/. cup
I
bullt'mllk
I~p
~"
'" 1'1> ) Imp
bulgut cornmral
I cup I cup 2 ISP
buad nOUt ,,'holr-whr~1
l~ l "'D§
,=
M[l l1 o D
I \I.
31bsl'
I'ut ingrtd ients in brut! pan in onin suggested by your brnd machine inSlructions. XI for wholc-whCllI bread,
) Ibsp
mroium crus!. Press
l~
baking soda
I lb!;.p
G~"' I N
011
I l'l lb LOAF
flour
cUpi
ISP
,"'
~ ~ Ibsp
I I! Ibsp I I! cups I II cups I IMp
St~ n .
CRAC KED WHEAT BUTTERMI LK BRE AD - .... »
...
T his is (l moist, luxmy wllOlt-whc(l! b,.cat!, wid! cracked wheallzeldhzg fUIII/'l and heft. II is a good sandwich bl'f:(ld. I Ib lUll;
I~ G .fDltNT S
1'1 Ib lOA.'
.. . r. TU OD
6 ,..,
PUt
II t up
cracked "'hu,
9 1bsp
bult~Tmllk
2 lbsp
bUltn
3 Imp
leI boil for 6 Immlles. Remove From hUI and dra in
2 lllsp
booty
} IlIsp
~I,
thoroughly. lei wheal cool about 15 minutes.
• bp
I \l ISP
'~ l~p
bakongw
I( ISp
I (UP
brc~d nOllr
I ~ c ups
1 cup
whol~'''''hnl nOIlT
'''''
"~
.40
cup
I~
Clip"
I ,..,
crack~d
wheal in small s.aucepan with I 102 cups
waler. Snng to a boll, then reduce heal 10 mediUm and
Put cooked WhC3! and all mher ingrrolcnl5 in brud pan in order suggl!Slcd by your bread machine instructions. XI for whole-wheal bread. medIum cruSt. Press Sl~rt . Check the dough after abou! 10 minutes of kneading. DCpt'ndmg on how wdl -dr:l1n cd the cracked wheat W3S. the bread may nrcu a lilll ~ mo~ bUllcrmilk or flou r.
SEED B REA D
---..... ..
~-
Wh cm germ. sesame seeds. cwd swiflowcr suc/s add (fullch /0 this I1glil wholc·whcm brC(lc/. 1 lb
I ,O~I
1 SC.( O I fSTS
l\ cup )Ii (U P
I 11KI' I IlIsp jl, lSI' I 151' 21bsp
ih up
I"
cups
1)1 151' 3 l!>sp
PJ1blO ..
~EI
buuumilk
II; cup
pUI all mgredlcms t)iCrpl seeds
""'Ier 'l'g~ ... bl~ oil sugar I>;okmg sod>
:6 cup
suggeslcd by )"our bread machme mSlrucllons, Set for
1)1 lbsp
whole·whe:u bread. medIUm crUSI
,..11
WaSled" heal germ wholc·\OIhf~1 nour brud flour ),ea SI r~w. ~Mfl~d
sunnu"n ««ds l1bsp 'GaS!"'" ~mc Sfttls
HOD
In
bread pan m order p~s
SiaM. Add
1;\ 'bsp , "P I l\ '~p 3 IllsI' ); cup
sm:lll. ung rcas.cd skil let ()\"cr medium heat Sh ake the
2,. cups
pan occasionally 5() Meds do no. 5C()n; h. Cook um il
1>. lSI'
they arc IIghll)' brown. Let seeds or wheal germ cnol
-t ;l
Ih:,p
seeds arler first kneadmg or when machmc beeps 10 add nuts To toaSI wheal germs and sesame seeds. put each in 3
befoTe addmg Ihem 10 th e dough
I h Ibsp
MILLET B READ
TlIis brcUlI uses h,Q Janns oj mil/cf. TIre millel flour Ullcls flavor ; unci whok h lll/Cli milll'l gin's il cnmcl!. Usc il Jor druse a ll I(I{ISI Qr Jar Stllldwiches , J Ib lOo\f
1." Glt0 1 E."lS
)!. tUp
"'''In
1 Ih!;p
,'c~rtuhlr
2 Ibsp t !5P 3 11",1'
hont)
0 ,1
",It whl>l~
II cup I cup
hulled m, 11 .. mlllel nour ... holc·"hf3 1 ROUT brt"d Rour
2 rsl'
)'eacsl
II l'Up
I '" lb 1O.\I
IIj cuf'> I \! !!>Sp 3 Ib.p Ii:; lSI' 46 11>,;p \! cup 1 cup 1\, cups I Ib.p
PU I l11~red,cnlS III bread pan on order suggcsled b)' your bread lllachine InSlrUCI;ons. Se! for whole·whcat brcad. llledlum crUSI. Press SIan.
M APLE- P ECAN BREAKFAST BREAD
Thi S mu lti-grain bread is swcncned wilh maple synlp. bill il is SlillnOf (I sweet brtlUl. Flavor allo com e_~ frotl! pl'C(UL~, w hich {lrt (l(irlu / a! Ihe begirming and grotwd up by lire Iwwding (lelian. Bu/gll r wlleal, softened slig/illy by hoi/i riS W14W; (lisa !Ulds lex/ ure. 1 Ib LOAF
'. cup ~ ,"UP 1O
Clip
2 1bsp JibsI' I lSI' ~ cup )'. cup
~
cur> I cup
I Y, l'l'
''''GR ED I~~' T S
] \, Ib !'oM'
bulgut wheal
b Ib.p
boiling ...... ter
61b.p
Imlk
~
cup
bUIU,
J
I~P
m~ple
syrup
4~
Ibsp
~h
I ~ lSI'
' -hopped pee.",
6 tbsp
bmn whole-whe., nOlir
6 IMp
UI
h"'ad flour
l '~ CUllS
] ',i ell I>S 2 '~
)' c ~ st
lSI'
~rr" OI}
I'ut bulgur in bread pan. I'our ooiling waler ova II and sti r. Let cool IS minutes . 1'01 remaining ingredients in
bread pan in order sugge51Cd by
rO ll t'
bread
rn~ch i ne
mSlrucllons. Set for wholt-wheal bread , medllllll cmsc. Press Slar!.
PRUNE W AL NUT B RAN BREAD ~
..... # . -.. -
i~ {/
delicious b,-caJ, mmlc mois/ and sligluly sweet by pnmcs, and fortified wil h bran cnell!. Even P'lIIlc-hme,-s like (his brc
beginni"g, so rhey
fill':
grOLHId 1,/> lI1orcfil!t"y thaI!
more fI(/vol" dum W~f
1151«l1,
adding
( nlll ( h .
.. ..., ,,o [)
I SG . ~I"{STS
I', Ib
l" <' up
",a,e.
I cup
I'UI ingredients in bread pan in order suggested by you r
J Insp \! cup
powde"d milk chopped pined
4~
hread ma chme instructions. Sel for who le-wheat bread,
)i;
medium crust. Press Slal!.
Ib LOM
I!>sP cup
prunes l '~
Ib>p
I (!:>sp
wg(lOblc oil
I IllsI' I lSI'
mol. ,s<:s
1 (, Ibsp
.h
I 'h 1'1'
chopped walnuts
6 IMp
II cup
bnlO Oakes (ee ..... l)
)'; cup
I Clip
whole-"heal nour bread flour
l 'h cups
~
cup
J Clip 1'~
lSI'
yeosl
I \! cu ps
l /. "[>
C OCONUT B ANANA BRAN BRE AD
--... * > '--' Tll is is
dOl st. IU;llrty lm:tld, only slig/ttly SIVerl, bur fragnmr with tropiwl jlCI\,ors. II makes cxcdlf:ll/ lvast, but don 'f limi! YOl4rsdf 10 bUller - spre(u/ if with (realll chuSt' or peanut bUller. Use a bl'fll! ccn:al such as All-Brim, nOI bran ftC/ hI'S. I Ih 1,0.\1-
(l
I"Gl[IHt .. 1S
Put ingrcdicnt$ in brud p,m in ord er sugges ted by )'our
'"
... cup
mIlk
I. cup
m~5htd ript'
l'l lb"lAf
billU""
I!. cup
bread machl1lc mSlrI' Cllons. Sci for w hole_wheal bread.
)\ cup
medium
b Ull fr
j
Ilbsp ,; cup
hon~l'
) Illsp
II I>p y; ,up
I cup I cup J'i. ISp
n~k~
cocOnut c~rul
",'hok·"hul nour b..,~d
Press Sian.
II "~p
/. lSp
"h bran
crU~I ,
Ibsp
2 (~P
nou,
j'USl
I> cup
I ~ cUp:> 1Ii cups l r. ISP
BRAN CEREAL BREAD
---=" .. . -Thi~ is
(I
dCllse but lIloist breC/d. high in fibe r provided by br(ll1
ct.",,/ (nO{
J1ukrs ) such as AI/-B/'(ll!. II makes good brratl fo r tOllSl 01' s(Uldwidrl'$. I Ib H""
I'HaU)'ll'< l ~
I ', Ib !D."
.. cup I ,o.,p L .hsp , "p
milk '·'gClabl.OII
I ,. cups
.u8'"
L 'bop
II cup 1 cup
urnl "hol•. wl,.~l flour brnd flou.
Li, lSI'
)""aM
/0
cup
uh bran
I ~,
Io"p
I " 1)1' )\ cup I " cUI'S
I'" ClIps 2" I)P
PUI ingredients in bread pan in order 5uggcs led by yuur
bread machi ne inslru Clluns. Sci for whult·wht al medium CruSI. Press Sla r!
brc~d ,
H O N EY ORA NGE M ULTI -G RAIN B REA D •
•
•
T his bread, pclfec / fo r brt:alifas!, is drtlse wilh a sojltexlure, moist and
fla vorful. Millel ami blt/gur wit/WI (,dd II lillie (nll1 el!.
1 Ib LO.\I
, ,,,, .. . EO ' Hi I S
Kcup
".."'~r
11 cup
bun~""ilk
I l/:lsp limp I lbsp
'-'gelable ,,;1
I",
h u ",,), gr.,td orange r;"d ~l,
1 ~ lbHMr
' H T HOO
l'i cup
PUI Ingredients in b.-cad pan
'I(
cup
I ~ 'bsp J .bsl' I I! .bsp
bulgur " -IK,,,
I \bsp
"hoI. hulk
\4 cUI'
soy nour
6lbsp
amoranlh. nom
61bsl' J cup
cup
II cup 111 cups
-h..,,' nour
whol.· ....
br~d
nou.
yuSt
2 "'
order suggl'5ln1 by you r
machine ill5truCliou s. Sel fOT whqle-wheal bread.
medium crust. Press Sl ar!.
I II tsp I \II lbsp I I! tb§p
I l/:Isl'
~
b~ad
In
2 cups I 'bsp
..
W HEAT G ERM Y O GU RT B READ
.....
T his heall hy bread has a dense bUI soft
falUn:.
II is good for toast
or sandwiches. 1 Ib 1.0.\1'
11"(: ' [["[1'< 1 5
)l. cup
pl,,;n rogurt
'" C\lp I t~p
""lller ,..,,<cubk oil
2,.."
honey ~h
1\, Ib lOAf
.'1 ~T " O "
)t; cup
Put ingrtdi cnts in bread p.an in order
6 tbsp I ii tbsp ) l~p
bread machin~ instructions. Xt for whole·wheat brad, mnhum crust.
Pr~
To tOllSt wheat germ , PUt 11 In a small dr)· skillet ovcr
3 tbsp
f'O,,-dcrro milk
II cup ! cup
toasled wh""l gNm
6 lbsp
docsn'~
bread nOll' wholc·whtat nOllr
! Ii Clips Iii (uPS
cool before adding it to the dough .
I
~,
2""
yeast
I
t~p
by you r
Start.
11\ ~p 4\{ lbop
I bp
sugg("St~d
mediu m heal. Cook , sh~king occasionally SO se'm scorch, untillighlly browned . let wheal germ
SUNSHINE BREAD • Th is is
(I
••
lig ht, whole -wheal brca,/ fro m California, full of dales aud
sunflower seeds. It makes good /OIlSI and I'egerarian-Iype sandwiches of avocado or cteam cheese.
I '-l Ib I.OM
.. ( I H OD
SOtlr c!'tam
)I; cup
""lie. buut.
6tbsp ) Ibsp
liMp y, lSI'
honey
,.,
21MI'
Put an ingredients except su nno" :n seeds and dales in brucl pan in order 5uggtsted by ),our bread machine inSnuCl ions. Set fOT whoie-whul bread, medium CruSI. Press SIan. Add seeds and dales at Ihe beeper or afler firsl kneading.
0;01 br1ln
II cup
whole-wheal flout
llbuw ~( UP Ii(
cup
2 1bsp
l \l c,,~
IN G.ED I EN'S
-"
brnd lIou,
I 'It IS!)
,.~.
JibsI' \( cu p
sunllowu ~.d~ chopp«! d.'es
J tbsp
) tbsp )Ii
cup
211 cups
21' lSI'
<4"" tb5p 6 IMp
A pP LE BRA N BREAD
TltislJrcalijasl br"ld,jragralllwil h appk WId citl1lWlI on ami enriched wilh wheal genII "m' bran ureal. makes cxedlfllf lOaSI. As Ihe water cOllum of apples I'(/ri c~. you IIUlY uced 10 add (/ small wl10lml of W(l/ c r or flail r. Howcw:r, chuk fhl" dough lale in the kllrading Slagc, as Ihe bran flilkes
will ubsorb some liquid. 1\, Ib I.oA'
1oI n lt o "
pttltd, gralM apple
\! cup
I'UI ingrcdlwls in b.nd pan in order suggested by your
cup
,,-aIC.
l' cup
bread
2 tb;;p
bUlicr
) 'bsp
medium CT\I51. Press Slarl.
2 Ibsp
honey
J \""'P
3 lbsp
powdntd milk
4 \\ IMp
To toast wheat germ, put II in a small. tlry sklll<- l. Cook
I lSp
gh
I \l l~
o\'er medium heal until browned Shake and stir
I 151'
c,nnamon 1",,11 n.ka kueal) loaSlW ... heal germ whole-whnl nou. brud nour
III lSI' )( cup ) lilsp I ~ cups I /, cups
frequently to keep wheat germ from scorchmg. Lrl It
11b"lAF
' "P ~
II cup 2 lilsp 1 cup
):; cup U tsp
'''G ''. D U'''T ~
yta ~ l
H ISp
m~chillc
Instructions. Sci for
cool boerort adding to brtld pan
whole·whc~ l
bread,
FRUIT, VEGETABLE, NUT AND CHEESE BREADS
D AT E GR A NOLA BR EA D
TR O P ICAL P I NEAP P LE B READ
49
59
SWEET P OTATO BR EA D
C I NNAMON RA ISIN B READ
49
60
ZUCC H INI B READ
L AU RA' S GINGER ApPLESAUCE BR EAD
50
60
COTTAGE C H EESE DILL B READ
MANGO M ACADAMIA NU T B READ
50
61
CHill C H EESE B READ
T RAI L MI X B READ
52
62
B ASIL T OM ATO P AR M ESAN B READ
A PR ICOT GRAHAM B READ
53
62
P U M PKI N PE CAN BR EAD
P EAR B READ
54
64
CH ERR Y H AZELNU T BR EAD
C RANBERRY O RANGE BR EAD
55
65
O LI VE CHEESE B READ
B UTTERMILK F RUIT BR EAD
56
66
O ATM EAL W ALNUT BR EA D
SWEET R ED P EPPER SAGE BR EAD
56
67
ApPL E SAUCE HA ZElNU T BREA D
CALIFORNIA ALMOND F IG B READ
58
68
R ICOTTA W ALNUT H ERB BR EA D
A L M OND P O PP YSEE D B READ
58
68
DATE GRANOLA BREAD
The varicly oj grallolas available is [remelle/ous. Different types CWI cl1(irely dWIlge rile c/lliracter of lhe bread. a dler thall adciiliol1s lib~ dried Jru its ami dH~
biggest difference is ill sweetness. This breacl, served unroasled with bUller, was (/ javorite wil11 lite Jlicnds wlto I riecl mallY oj my experiments.
lIuts,
I Ib WAr
1I'1(;II;t! OIC NTS
Y,
cup
water
/0
cup
milk
]1"
~
Ib
LOAf
cup
Put 311 ingredients except dates in bread pan in order
6 tbsp
suggested by your bread machine ins tructions. Sct for whole-wheal bread, medium crus t. Press Stan . Add
I tbsp
vcge table oil
I t. lbsp
! lbsp
hone),
I Y, IMp
%ISP
clnnamo n
I "P y, cu p I y. cups
II cup l 'A tsp 'A cup
"HTIIO O
)l Isp
dales after first kneading or when machine beeps
\0
add
fruit.
~h
I f, lSp
gr:allola
\'. cup
This recipe IS based 011 a basic, not -Ioo-sweet granola.
I '. cups ~ cup
You can adjust the amount of ho ney in the recipe If
bread nom whole-wheat flour yeasl chopped dale"
2 "': ISP
'Ii CUll
}'ou're starling with a part icularl y sweet granola, subs titut e olher fruit, or add nUlS, Omit the cinnamon if the granola is alrcady spiced,
SWEET POTATO BREAD
SlVee! pora/o bread has i(s rOOlS in (he sOlllhem Uniwd Stales, It has a del icale flavor (Hill pale orange w lor, bill is 1101 a sweef bread, Serve il as (In accompaniment to soup or salad, or lOp it widl me/led cheese,
1lb l.OM 1\ cup
I N GR Il IlI [NTS
cooked,
mash~d
! h lb LOAr
I>t ETIIOD
1 cup
Put ingredients in bread pan in order suggested b)' you r
SWCCI polal(ICS
bread mac hine instructions, Set fo r whole-wheat bread ,
61bsp
milk
91bsp
2 1bsp 21bsp
b Ull er
) \bsp
sugar
31bsp
You may tlse canned sweet potatoes for th is recipe, but
1 15p
~"
1Y, tsp J cups 1 lbsp
only if there is no sugar or syrup added . Oth erwise,
2 cups 2 "r
bread flour ),ca51
medium crust.
bake o r boil sweet potatoes and mash them without any additions, The amount of milk needed lila)' vary slightl ), depending on the water content of the sweet p0l31Ot'S,
Z UCC HIN I B READ
Tlti s is CllIZecli um-,vcight whole-whecu bread. COllage cheese lightcllS if, bll/gul' wheal adds (nwel!, and zucchini adds sublleflavOl: II 111(11/(:5 excellent wast and is a/so good Jar sWldwi chrs. The alllOUII' of wa tel' /lce(led lJIeI)' VOIY, depcndil1g 011 rhe w(l[ r r (olllelll of [he coltage cheese. so dledl ihe dough during 11I1CC1ding. I lb 1O.U
l"GI.(O l [l'oITS
'(, CU fl
({){Iage cheese
." cup If, cu p
water gT:lIcd
r~w
zucchiru
2. Ibsp
bUller
I lbsp
sug~r
I LSI'
I \.-z Ib LOAJ-
l' (
6 tbsp l' cup
medium crust. Press Start .
I Y, lbsp I y, lSI'
salt
4~
bulgur ...... heal
Y, cup
wholc-w helll flour
I cup
bread nou r
2. cup5 1\': ISp
1'r, ISp
bread mac hine inst ru ctions. Set for whole wheat-bread,
J IM p
) \bsp
I f, cups
Put ingredien ts in bread pan in order s uggested by yo ur
UP
yeast
lbsp
C OTTAGE CH EESE DI LL B READ
COfrage direst gi\'es lhis bread a Jrat Ilery /ighl U.X'liIrc, T,y i/ ill a sandwich , TIle amoullt of wm e!' Ileeded may vmy sligh/ly, depellding 011 Ihe HCluicJ COIl/ef1/ of IIle co//(/ge cheese, I Ib Ltl"F
7i cup I
oollag~
chrese
'gg
l '-l lbUlf\1
~1f.T " OI)
I cup
PUI ingredlcnts in bread pan
1 egg ... 1 yol k
brea d ma chin c instructio ns. Set for whole-wheat bread , mcdium c rus!. Press Sta n .
Ibsp
water
-I Ibsp
I lbsp
bUller
I 'Ii Ibsp
I Ibsp
honey
I~
\'l Isp
salt
2 ~,
I ~ cups
FRUIT,
..... GRl OllNT S
ordc r suggcs ted by yo ur
lbsp
)\ ISP
bread flour
2% cups
1\ cup
whole.whe!ll flour
)\ cup
2lSP I 'Ii l~p
dril'd dill
I tbsp
)'caSt
:li: I5Jl
V [ GE TAIIL(.
In
NUT ,
AN O
U,", II T Zu("(:hlni Bread
C IIEE S~
BREADS
• ~
•
l
4 •
• "'ill.•
•
•
, ". •
~
\
CHILI CH EESE BREA D
T his is ave'), f/lIvorJul brend, widl IIle complementary IC/stcs of Cllft/clar cheese (I lld greCP! chilies. If IIsillg/reslt dJilies , cllOose A/whei llls, green New Mexico chilies, or IJoblwlOS. You lIIay add aja/apeno or two serrano chilies Jor exlHl heal. A /l OIC lit die bofLolII oj Ihis recipe tells Ito\\! /,0 wast yo ur OWII chilies, bur you e (H1 subsrilille (milled green chilies wilh a sII1(1l1/oss oj jJavOl: Tllis is (/ hearty bread dUll goc.; weI/willI soups, Slews, mId S(l/ads.
I Ib LOAf
I NG R ( DII' NTS
m;lll!cd nod
2
I l l lbwAf
3
chopped chilie5
<""
1, CUI'
milk
'Ii cup
grated s hllrp Chcddl'f cheese
2 I».
bUlI t r
1 \SP
sugar
IIsp
~"
\
2 cu ps
] Ii
l!>p
bread
9 100P (U P
31bsp L~ ISp ! II lsp
nUU f
r~ a s l
J
l eups 2/.
l SI'
Mf.TlI O I)
Put ingredien ts in bread pan
111
order suggcsted by ),OU T
b read ma chine mSlruClion s. Sel fo r whi le bread, mediu m crusl. Press Sta n .
To roast chilies: set oven to broil. Cut chilies ill half lengthWise (pohlanos should be cut in three or four lengthwise pieces). Remove Siems and seeds. taking ca re
•
~ed s
or inner veins. Place skin side up on foil or broiler pan of 10 6 inches unde r 10
avoid handling the
broiler. Broil umil the skin is bhstered and mostly brown or black, but don't leI the flesh burn. Don',
I
cxpect the skin to cook uniforml r Removc chihes fro m broiler and place in bag o r foil envelope and close. Let
.'
the chilies sleam in the foil or bag for about 10 minules. Rl'rnove chilies from bag. Peel and discard skin. Chop chilies.
HI
FR U IT.
VEG E TABLE.
NUT.
AND
C II( ES E
II R EADS
BA SIL TOMATO PARME SA N BREAD
Tlt is is (/ moist and savo ry bread, seasoned witl! hasH, Parm esall d,cese, mul sUII-dried I,Olllaloes. Serve it wilh sweet burter, or use il fo r SQndwici, cS. You ((HI mid lhe L ommoes a/ Ihe begillllillg or after the inilial llllcadillg. If you add rhe tomatoes at Ihe same lime as dI e ot/ler ingredients, Ihe bread will be
a deep red-orange with I II> LOA"
ING R E ll tENTS
ve l)' Jew
bilS oj IOma/O.
I "- lb LOA~
M ETH O D
wa ter milk olive oil
Xt' Up
Add all ingredients except
61bsp
suggested by bread machine instructions. SCI machine
31bsp
fur white bread, medium crust. Pres5 SIan .
IIsp
sugar
1\l ISp
1 tsp
~h
If tomatoes are oil-packed. biOi them dry. (Tomato oil
2 "P \'\ cup
dried bas'!
l 'f. lSp J ISp
grated Parmesan cheese
~ nlp
recipe.) Chop tomatoes or cut with kitchen scissors.
bread nour
3 cups
2 l~p
yeast
J tbsp
\\ ClIp
chupped sun -dried
6 Lbsp
II cup Y,
cup
21hsp
2 cups
tomatoes
!OlllJIOCS
in the order
may be used instead of all or pan of [be olive oil in the Add them to the dough after the fi rst kneading. or when Ihe beeper indicates it is time to add fruit.
PUMPKIN PECAN BR EAD
T llis is not Ihe traditional .~wecl, delise, ba lling powder pllmp/lin brccu/. bllt a liglll (/11(/ slighlly sweet yeast bread Ihal is flavo red wilh pump/Ii '!, pecalls, (lnd spices. Ear it wm'lll wUIl buller or lIlullC lurhcy salldwiches wilil it. I lb
ltHl
I N(; H [ UI[ NT~
\'i cup
llIi I k
~
cup
purted pumpkin
II'l lb lOAf
ME TII O O
'(, cup
PUt ingredients in bread pan in ()fder suggested by your
11: cups
bread machine instructions. Set for white bread, light c rus t- Press Start.
2lbsp
but ler
31bsp
J lbsp
4 '6 Ibsp
if, ISP
sUS;lr s;.h
l isp
cinnamon
1, ISP ~ lSp Ii cup 2 CU llS
2lSP
dcpcndin~
}; ISp
The amounl of milk needed may vary slight ly,
I ;' ISp
on the waler contelll of the pumpkin. Be sure you arc
ground gmgcr
)'. ISp
using pure pumpkin . nOt pumpkin pie filling.
ground cloves
'.<: ISp
c hopped petllns
): cup
bread nour ycaq
3 cups I lbsp
tJ
CHE RRY HAZE LN UT B READ
!ilis is a lig/II w/lOle-wheal bread, lI!ade .~pecial by tile addil iOlI oj lar! dried dll~ rries and wasted hazelnuls. 11 is not (I
I Ib LOlli
I NG KE I)I[ N- I '~
I ~2 Ib LOAF
\Il cup
milk
21bsp
butter
J Ibsp
l tbsp
5ugar
3 tbsp
~
cup
'gg
1, tsp
Sill!
bread Oour
1\1, cups
'Ii cup
whole-wheal
nOlH
1'I, 15p
yeasl
." c up 3 \hsp
dried cherries c hopped toasted
, "P cups
2 '~
X cup l~
tsp
6 tbsp 4 Y, lbsp
hazclnul~
"[T HOD
~t
all ingrcdienLs except cherries and hazelnuts in
~d pan in ordt r ;;uggc~u;J
uy your brt'au machine
"l!>lructions. Set ror whole-wheal bread, medium crus\. f>re~
Start. Add cherries and hazelnuts :Irter the first
Uieading, or when the machine Signals 10 add fruit.
'ote: To toast shelled hazelnuts, spread them in a single ~\e r ~50
on an ungrcascd baking sheet. Bake them in a
F oven fo r !O minutes, stirring two o r three times.
Wow the n uts
to
cool, wrap them ill a coarse towel,
and rub them together
to
remove the papery membrane.
SWCCI
bread, so it goes Wilh meals.
OLIVE CHEESE BRE AD
Tllis is o n ' lsscrtiw: Im:cul, flavo red wil/I g reen olivC5, Jew cheese, sWI -d ried IOIII£II QfS, and thy mi'. Scrw it \\Iil l. PCl51(1, homemade fo tllClIO soul', allI i/JCiSIO, or salad. / 1 CCl II be /}(Iiled ill lite bread machine', or shat'cci in lo (I rO lilld loaf (/ "tll){l l~c(l i ll
! lblllM
I l'I(; R [ 01 1" ;'n 5
'I, cup 2lhsp
o h,'(: oil
I lbsp
'> lIgar
'It
l~p
I lS I'
2 cu ps 1/:
1~ 1'
'I' ~u p
W~ l tr
dm'u Ih) IIlC
bread nour
METIH} I}
I r up
Pu t firs! seven ingrcclicm s in bread
3 1bsp l ~; lhsp
s uggest ed by you r bread tllac h ine instru ctio ns. SCI for
\:: bp
i ngr~dicnt s
J
21bsp
in o rd er
w hile bread, med iulll crus t. Pn:ss Start Toss rcmai lling
with nour. then add them to the dough
~I fter
fi rs t kncildmg or;l t the becper.
)'('a ..1
21. I ~ p
To bake in the own , SCI the bread lmlehine ro r d o ugh
cru mbled
\I, cup
Slagc. When do ugh is read )". rcmove a nd punch down.
chopped g ree n o!i'"tl chopped ~un·d ri("d l'(, arst· !)
Sha pt" in to a rou nd IO:lf. I' UI o n a lxi king s heel that has
61b$p
been sp rinkled wilh cornm eal . Co\'cr loosely and put in a warm place to n sc Ulil il do ub led
) Jbsp
10malOCS
]: Ibsp
P ;l ll
lUI"'>
fCla lh" l'S('
" ('up
OVe/l ,
I II Ib Il1.lt'
I )\ \SI)
!>.Ill
the
In
l'OIUIllC. Brus h the
s urface with a g la: c or I egg mixed wi, h I ths!> water. ) \hsp
bread nour
and b.1ke in a preheated 350' F o l'cn u n til golden. a bout 25 mi n utes.
OATMEAL WALN UT B READ
Old-j M/Jiol1t'c/ rolled DaiS mid {/ /l iCf (rx/Urr IV this b,.m Jif(/ ~1 brad I Ib lO"r
I lj lb w.\~
.\I( Tl I OO
~.
PUl ing redic nts III brc;ld pan in ord er slIggl'Sted by yo ur
'l, cup
milk
'f. cup
Ilater
6 t bsp
bread machine ins truc tio ns. ScI for w hltc bread.
I tbsp
bU ll er
I ~ t bsp
medium crus\. Press Start .
llbs p
hom·)
3 1bsp
SOIl!
I , ISp
I
1 ~ 1'
I )'; cups
IT .
I:»C RI.D I E JIol S
h ~~d
flou r
cup
27, (uPS
h l'Up
rolled OO IS
). cup
~ cup
c hopped wal n u l ~
). cu p
l ~; \SP
)"Casl
VEC ~ T ARLE .
2,.
NU T .
\~P
AND
RIC " I
CH E E S E
BRE AD S
Olive C h ef'Sf' Brf'J d
A pPLESAUCE H AZELNUT B READ
Tllis {Ipple-flavored bread is Oll/Y slighlly sweet, bill Jrag, '"al1I with spice. Oarll1w/ CInd ha.:::ellllils give it (I Ilia texture. h is bCSI os (' brealljc,s( bread.
Ib 1.0\1 ~,
cup
IN('IF.Dlfr
old-f;lShionctl
I 'l Ib l.O,\~
~' f. r ItO Il
l' cup
Put oatmeal in bre'.lJ pan. POUT boiling waler over
ro11('d oms
oatm eal. Sl ir llnd leI
'I. cup
boili ng water
If, cu p
y, cup
un S\\'C~ lcncd
~ (U P
I<
cu p
applesau ce w:llcr
your bread machine instructions. SCI for wh ite bread,
9Oml o n oz)
medium crust. Press Start. Add hazelnuts after firs t
kneading or a l beeper.
vcgctilble 011
1/, Ihsp
I tbsp
hone)'
I V, tbsp
'l tsp It. ISp
c mnamon
Ilhsp 'II tsp I ):; (uPS 1\'l tsp g ( IY, oz)
~"
bread nour yeast ehopp<,d toasted hazdnuts
15 minutes. Add rcm:Lining
ingredients. excep. hazelnuts, in order suggested by
I lhsp
allspice po"dcred milk
S ll
). .sp ¥. ISp 3 Ibsp
The a pplesa uce s ho uld be thic k. If 11
in
:l
IS
runn y, simmu
il
s mall s.1 ucepan to evapora te excess water. Me:lsure
the applcs.1uce after cooking, s ince water ma y acco unt
)I. ISp
for nearly half the vol u me of some store-bought
2'6 (UPS
applesauce. Also check the doug h after five minutcs of
Utsp fi() g C!V. oz)
kneading and add water o r no ur if needed . Omit the ho ne )" if the ap plesauce is pre-sweetened.
RICOTTA W A LN UT H ERB B READ
Try this bread willI meat/oaf sWlCiwic/lcs, pasta, light soups, alld sa lads. Ib l.OAI ! tbsp
J ISp 7> (UP
3 tbsp ! ISp I tsp ! (uPS I 'II tsp '10 cup
I )IIGRtDIU
11·2 Ib
ollIe Oil dried bsil rlCOIla chC1'~
31bsp l 'h tSp
<"
milk
sugar
~"
bread nour )·cast chopped walnuts
LOAf
Mf. ·rItOD Heat oil in a skillet. Ad d basi l. Cook fo r I minute over lo w heat. Remove fro m heat and let it cool.
I (tIP
Drain off any watery liqUid from Ihe ricolla cheese.
I egg -t- 1 )'oJk -f 'h Ibsp I thsp
ingredients except walnuts in bread pan in o rde r
I" ts p
s uggl'sted by rour bread machine instructions. X I fo r
3 cups n, tSp
white brC
6t~p
Put cooled basil oil , dmined ricolla, and all re maining
al the beeper or
TROP ICA L PIN EAPP LE BREAD
ewu/ied pi nu llJple swee/e ll s this bread, w/ti dt is also jlm'ored wilh cocouu t, Illi/meg, and g ingel: II is delicious
I lb LO,\f
lI. cup ~
cup
{oaSlell
(JIu/ sl}l"cad wid l cre(U1] cheese.
l l.~ Ib l OAF
METHOU
waler
)( cup
PUt all but last three ingredients in bread pan in order
III ilk
ii'<(; REO I f.: N T S
6 \hsp
suggested by your bread machine instructions. Add
llbsp
bu\{cr
) lbsp
aboul half the pi neapple, which will be cut into bi ts by
211lsp
hunc)'
3 [bsp
V.
[Sp
ground ginger
I~
t5p
nutmeg
If, ISp
~h
Yo ISP
wholc-whC
y. cup
,/, ISP
'f,
cur
I Ii cups
brend flour
'I,
IS))
2'4 lUps
I y, ISp
yeast
\'i tUp
dke.d sugared pineapple
'!: cup 1. cup
grated coconut
6 Lhsp
chopped
61bsp
m~c"d"m i" mUs
11. tsp Y,
cup
the kneading. Sci for while bread, medi um crus t. Press Start. Add re maini ng pinC:lpple, COCOIlUI, and nu ts at
beeper or aflt r flrSI kneading.
Ci NNAMON RAI SIN BREAD
Th iS is alighl , slightly
swCCI lllilOlc-wheal
bread. 1/ is goodJo,. roasl,
and del icious lVilh apple or pump/till bUller:
1 Ib I.OM"
' ''GItE''I~''r )
,(, cup
wat er
'i< ("UP
mLlk
Ilbsp
bUller
) \bsp
brown sugar
'I\: ISP
s.~ h
2 "P
clIlnamon
11! lbl
M ET IIDI'
l' c up 6lbsp
Put all ingred ien ts except ra isins in bread pan in order
3 lbsp i ll lbsp Y.
ISP
suggcsted hy your b read machine instructions. Set fo r whole-wheat bread . medium crust. Prl'Ss Start. Add raisms ;!fH' f the first kneading, or w hen th e 11111c hinc
Signals thai it is time 10 add fruit.
1 Ib:.p 2'1> cups
If you want whole raIs ins, add them afte r the fi rst
/. cup
kneadin g. Add them at the beginnin g i f you want a
/) cu p
bread flOUT wholc·whcal nour
ll~p
yeast
I tbsp
darker color and a n overall sweeter, rais in)'
'n rup
rn isills
\\ cup
raisins arc so dry that yo u plump them up in hOi ...."
l 'i ('ups
tasl C.
If
rOUT
blot ever)' bll o f wat er o rr them before adding them , Wet ra isins will aher the fl ourfliquid balance.
LAURA'S GI NGE R A pP LESAUCE BREAD
Thf flavor oj gillger (HId Cll'r'/cs is j llsl righl ill Ih is brc(I(l, tasty bill 1101 ovenyhdmillg. G ra/wl)] flow· gives if good fexlllrc.
I Ib WAf
11'o (; REO I [NT S
'h cup
waIn
.,., cup
unsweetened applesauce powdered milk
l lhsp ] lhsp 2 tbsp ] ISp '6 ls p I cup I cup ]\\ tSp
bUllel
molasses
ground ginger ~1,
bread flour graham nl/ur ),casl
l ilib 10 M II cup 'I: cup J thsp
I ~ tb~p ) tbsp I 'll ISp l' IS!, 11> cups ] 'h cups n.lsp
~ 1 [nIOD
Put ing redients in bread pan in o rd er suggested by yo ur bread mac h me instruct io ns. Set fo r whole-wheat bread , medIum crust. Press Sta rt. Th e amou l1l of water needed will depend o n the W:ller content o f th e: applesauce. If the applesauce is runn y, s immer it 0 11 the sto\'etop to c"OI porate excess wa ter. Check the dough during kneadi ng 10 sec if the amo unl o f fl OUT o r wate r needs to be adj us ted.
MANGO MA CADAMI A N UT BREAD
\Vitll ilS lropicalJ1avm; this bread goes well widl (Ifruiled dlic/tCI1 sa/ac/ s(/I1(/wich.
Ib LO.U 'Ii cup
I l"G R " DI ~r< T S
old-fashioned
rolled
1'.! Jb LOAr
'/, cup
oalS
'4 cup
ooiHng waltr
b lbsp
y, cup
:t. cup
pureed nwngo milk
I lbsp
bUller
II cup 61bsp I ~ lrop
2 lSp
sugar
I lbsp
'/, ISP
~h
X 151)
Ii lSp
ground ginger
'/, tsp
'A
L~p
I Yo l:UpS
nutmeg
bread nom
IS ISp
211 c ups
2 lSp
yeast
I lbsp
'(. c up
chopped m3~adamla nUIS
6lbsp
METII O D
PUI the oats in bread machille pan and pour the hoiling waler over them. Stir so all the oalS are weL Let sit at
least 15 minutes. Ad d aHthe remaining ingred ients except the nuts, SCI ror -,II il ile bread, medium crus!.
Press SIan. Check the dough after about 10 minu tes. Depending o n the water content of the mango, the dough ma)' need a lillie morc milk or nour. Ad d the nuts ahe r the first kneading or when Ihe machine signals 10 add fruit or nuts.
T RA IL MIX B READ
I milm i.\' is a Il i/chell -s illil SO rl of f ruit, seeds,
0 ,-
cO l1 coct iO I1 lII a cie Ill'
of ll lly
Il i llel
of dried
/lu ls, from Ihe Of!linliry 10 Ihe amic, and may be SlVeclI':lIed
wilh bils oj WCDII II/ , 01' ol her goodies. LillCh'ise, Trai l Mix Breiul is a
Iii /ellen-s inh sort oj bread. 1 101 lHI 't,
I
(UP
I h lb lOAr
ME TII O "
\1.ller
(.cup
Put all ingrediellts except troll l mix in bread pan in
I S(a UlI t'lTS
" cup 21bsp
milk
6 tbsp
o rde r suggested by yo ur b read mac hin e instrtl(lions. Set
vegetable oil
for whole-wheal bread, mccliu m cr U SL Press Start . Add
:1. \bsp
hOOfy
J lbsp ) Ibsp
trail mi x al Ihe beeper o r afTe r flrs l kn eading.
lisp
,,"
cups
bread nour
2 cups
If the o nly Im il mix you can fi nd is a mix of raisi ns and
¥. (UP
wholt.whc31 nour
I cup
s unflower seeds, d octor il IV uh dales, d ried llp rico lS,
I ~ ISp 'I: cup
}'(3)1
2/. ISP
d ried cheTne!., pecans, o r cas hews. Coa rse ly chop who le
trod mix
)0 ( U P
nuts such as al mo nds. Avoid using chowlmc in lhe t mil
I
BHsp
mix as il tends [0 b urn in a b read mach me.
APRI COT GRAHAM BR EAD . - -...... * --
D ried '.prieols (IIul molasses give llris /)r('ml a 'dill oj swerlllf!"SS, wllile IIIf' gmltomJlow· gives il {I slighily dlcwy lexlufe. /I S (/ delicious brcalif(/SI bread dUll ,tlso goes we/I wilh chiellCIl or cream cllcesc sWldlVi cJlCS. IN C Il( D I I· N T S
]I l lb I cu p
I'UI
I d,.,p
waler ,tgcwblc 011
I 'f. Ib)p
bread l11ach ine ins tructions. SCI for wh u ll'-whC3 t bread .
210sp
mob~s
310sp
mcdl Ulll crusl Press 51.I Tl .
'f. cup
21nsp
eoar.,eI)' chopped dned apncols powdered .ml!.:
3 tbsp
,/, l"p
s,lh
); IS!,
I c up
bread flou r gr:lham flour
I Ib ltl"r
Y. l·Up
~u p
."
I cup
I,{;
l~p
)'t'a51
I(U~
~ ' E T" O()
ingred ients
III
bread pan
III
orde r suggested b), )"o ur
1'h cups l ~, cups 2"10 lSp it/ GilT Trail MI x. Bread
JlT .
VEGE T A BLE .
NUT .
A ND
C I I E E SE
BRE A O S
PEAR BR EAD
Th iS is bllscd 011 a brca(/lIIac/c ill 'he French colllll lY51(/r amid pear orc/umls. II /1(15 a dclicmc. swCC't flavor of pcars. 11 is (I lIice lea or "rcallfasl bread,
or call be used ill mildly flavored sandwiches such as direst
W Id
creall1
cucumber.
1 Ib LOAF 1, (UP
abo ut J lhs p
I I.: Ib to.l f
' ,"C R E DI ENTS
p('"~r
pca r purt'c
}. cup
liquid or wal e r
4-5lbsp Lb~p
IISp
hon ey
I
2 rbsp
bUlle r
3lhsp
h
tsp
~I ,
1·
' ~p
ground gmger
'I.
lSI'
1 cups
I Y, 15p
~• •sp
nUl meg
bread
)<. lSP
IO bp
nOllT
3 ( UPS
2'1. lS I)
Fast
Mt TII OD
Make the pear puree hy peeling and cori ng 3 pears fo r rhe smaller recipe, 4 or 5 pears fo r lhe larger o ne. CUI each pear in several pieces and
pUI
in a small saucepan
with,l or 2 Ibsp wate r. SIan cooking over ve ry low heal. The pears will qmck!)' start releasi ng I heLT own juices. and no more v,-:\lcr wLIl he needed, Increasc to medium
heal. Cook thc [>Cars until they a rc vcry soft , abom 10 minutes. Thcn drain off :ls much liquid as you can, saving the liquid, Put the pears in:l blender o r food
processor :md puree tI,'leasure o ut the required amount of puree. Put it and all olher ingred Ien ts except pe:.r liqUId
In
brend pan in
o rder suggeslf:d by yo ur bread machine instruct ions. The amount of liquid needed fo r the bn:.uJ will depend o n Ihe liqllld in the pu ree, so yo u'll need to watch the dough fo r the first few minutes. adding pear liqu id (or plain wa ter) un\1111 reaches the proper cons istencynei ther s tiff no r too soft. Set fo r white bread, ntediulll crust. Press Sta rt. O nce you ha ve added the liq uid, the
bread docs nOI need an y furlh er :Htent ion ulilli it is baked.
C RAN BE RRY ORA N GE B READ -----
«
II!
* ...
nils bread is jlavored witl! crallben-ies and orange I'eel, bill dOll 'f save it mlly Jor IIle IlOlidc,ys. II is slighdy SWffl, bue is 1I0f swcel f llOUg l1 10 be a desse rt bread. Use if JOl"IOa5t or sandwkhes oj furhey 0 1" pork. I Ib
IOA~
' NGlIll)'~Nn
I ~l
lb
LOAr
", r.T II OO
IS cup
water
%cup
Put ingredients ill bread pan in ord er 5UGGC5lcd by your
2 tbsp
bu tler sugar
3 tbsp
bread machine instructions. Set fo r White bread,
sah
Yo ISp
) lbsp IS ISP 21sp IS t.)1'
'II cu r '4 cup I Y. cups 2 "P
gr,ucd
or~ngc
4~
peel
nutmeg cr~nberries
whole-wheat nour br~ad nour
yeasl
tbsp
I lbsp )'; tSI' I cup l' cup 211 cups I tbsp
medium crust. Press Start . You may usc fresh or fro zcn t: rlm bcrrks, but all ow frozen cran berries to tha w before addi ng them to the dough . If yo u add whole cranberries at the same Lime as lh .. mh ..r in grj>{lipm ~ , Ihe kn c;,ding ~c [ io n or the bTt~aJ machine will chop them [0 the ri ght size. Altho ugh the dough may initially seem dry. il will gain some liquid from fh e cra nberries.
B UTTERMILK FRUIT B READ
Thi s is a light wlwle-wlu:af bultenllill~ bread wil li dri ed fruit (111(/ a pind. oj
cimwmOIl Jar flavor: Use any combillarion oj dried j l1lil , illc/utiing tK.aches, apricots, chenies, raisillS, lIml Jigs. ! lb l OAr \I
Clip
I
I NG RI: OIt.NTS
buttermilk
I ~l Ib LOAr
)lETtI O Ll
~
Put all ingredients except fruit in bread pan in o rd er
cup
'gg
suggested by yo ur brcOld 1Il:lchinc IIls truc tions. Set for
21bsp
bUller
3 lbsp
2 tllsp
SUgM
) lbsp
V. ISp
l( ISP
'Ii ISp
salt baklflg soda
'Ii 1Sf> I \I cups
cinnamon
)'; ISP
bread nour
. \I cup
whole-wheat nour
2:'<: cups }< c up
I y, ISp II cup
yeas! cOlirscly chopp«! dried fruit
V, tsp
2~
ISp
\I cup
whole-w heat bread, med ium cr ust. !'ress Star\. Add fruit a fter th e fi rst kn eading or w hen th e m achine beeps that iI's time 10 add frull .
RED
SWEET
PEPPER SAGE BREAD
Made lVi/h sClIlolinaflollr, Illis is a vel) ligllf brwd. The sage, wasted ses(IIne seeds, (IIu/ roasted s weel red bell peppers m(lllC 11 ve,y flavorful .
IlbI OA!
IN (, IEO'LNT ~
\Ii cup ~
cup
milk
I "l Ib WAf Yo cup
chopped, fooSied sweet red pePfH:1S
'I,i
cup
2 lOOp
oli\"e oil
I lb-ip
sugar
3 \bsp 1'1, 1001'
31bsp
loaSIW sesame S«'ds
4'1, \bsp
~"
1'/, ISP
lisp
dried saSe bread fl our
, "P 2 cups
11 cup
stmohna flour
I cu p
I ,/, lSI'
}"casl
,/, lSI'
1'I, cups
2~
ISP
-. ffliOD
Put Ingredients in bread pan in order s uggested by your " read machine instructions. Set for white bread, medi um crust. Press Start
To t03S1
se~ me
seeds: put seeds in a smail , dry skillel
""'cr medium heat. Slir or s hake the pan freque ntly 10
'>top seeds from scorching. LeI seeds cool before usmg.
To roast sweet red bell l>eppcrs: CUI each pepper into)
r 4 nearly f1 al pieces. Place on broiler pan or doubled ..htci of aluminum foil . Cook under Ihe broiler un til ,j:m turns black and blisters. The picces won', cook nocnl}'; remove each piecc when il is d onc. As you ~move
each piece, put it in a bag or foil envelope
10
;.team for \0 minutes, Ihe n peel off skin. If you add Ihe J>cppcrs at the begin ning of thc kneading, III
co mbinatio n with yellow se mo lina flo ur they will
um the bread orangc. They will al50 release more moLsture into the bread . If yo u add the peppers laic in
be kncading, yo u may necd
10
add anothe r tablespoon
III milk. Yo u Illay use bottlcd roaSled red peppers fQ;lS t
your own.
Of
C A LI FOR NI A A LM OND FI G B READ
The addilions 10 Illis yogun bread - almonds and figs - come from Calilomia s Central Vallt:y. II is 110/ a sweel bread. allllOuglJ Ihe figs give i/ (/ hi'" of sweetness. I !b LQl.F
INGlEO I ENTS
'6 cup
plain ),ogu n
;,: cup
walt r
I [bs p
,·tge table oil
1 tbsp
hone)'
V, ISP 3 tbsp 2 cups I Y, tsp 'A C\lp
~ I,
I ~~ lb LOAF
METU O ll
lr: cup 6!bsp
Put all ingredients except fi gs and almonds in bread pan
in order suggested by )'our bread machine instructions.
I '/, tbsp
Set for while bread, medium cros t. Press 51art. Add figs
J tbsp , "P
a nd almonds after The fi rst kneading, or when the
oa l br.m
4'/, tbsp
bread nour
3 cups
)'(;15 1
2'.' tsp
coarstly
'.6 cup
machine Signals ,hal it is lime
{Q
add fruil.
chopped fi gs
) Ibsp
slivered blanc htd almonds
4'/, Ibsp
..:.- . -
A LMOND POPPYSEED B READ
rhis is a light, ba rely sweet bread. wilh oalllu:al adding texture. It is a good bread for breakfas f or a snack, cma 110 1 a f all lila; druse gum my, overly sweet IIlU.lllllS. I lb LOAF
II'GlEf) I E N T li
l it.! lb
lOAf
Put all ingrediellls except almonds in bread p.1n in order
'gg II. cup 2 tbsp 21bsp j
"P
21bsp y, ISp
milk
" cup 3 tbsp
suggested by your bread machine instructions. Set for
butter suga r
3 1bsp
lhe beeper or afte r the first kneading.
almond extract
I Y. ISp
poppy seeds
3 1bsp
~h
'"r c up
'h cu p . old-fashioned rolled
~
00" I %cups
.... ET H O Il
brnd nour
J y, ISp
yeast
)I cu p
slive red almo nds
21( c ups 2'" ISp 6 1bsp
white bread, medium crust. Press Sta rt. Add almonds at
OVEN-BAKED BREADS, ROLLS, BREADSTICKS, AND BAGELS
LEM ON PO PPV$t;ED BR A I D
P ESTa SW I RL BRE AD
70
78
C RO[SS."NTS
WH O L E· Wit EAT PO TAT O
71
C LOV ERLEAF Rous
G ARLI C H ER B M ON KEY B READ
79
72
P UM PERN I C KEl RAIS I N ROL LS
CRIS P B REA DST lC kS
80
74
FRE NC H BREA D
SO FT BRE ADSTIC k S
80
75
G ARLIC P E PP E R P OTATO R O LL S
H AMB U RGER B UNS AND H OT D OG R O l lS
82
75
ENGLIS H M Uff i NS
RYE C RE SC EN T RO LL S
83
77
B AGELS
SE M O LI NA BRE AD
85
77
,. ,.
•
•
"
• •
~
••
•
~
-.
•
...
•
.,
•
• .. •
• •
•
•
• •• ,
•
LEM O N P O PPYSEED BRAI D
Sfiglllly SWCI.'I , flavored witl, ll.'moll , alld full oj pOlWY seeds, flli s braided bread malles {III impressive appearallce at bnmc11 or lea . Ib
( l l .\1
I NG R E O IHH S
egg 't.
( UP
lemon rogU rl
l'llhl l1M-
M fT II O IJ
I egg .. 1 )'olk
PUI all dough ingredients in bread mac h ine pan . SCI for
/. cu p
wh ile Of sweet bread, dough s tage. Press S,art.
31bsp
bUlle r
J Ibli p
sugar
J lbsp
popr)' !.Cells
·t'!, IOsp of 'l. l!:lsp i l'. \bsp
2 ' ~p
gr.lled lemon poecl
I IDsp
Butter a baking sheet. Roll each piece of dough inro a
1 151)
5."111
1/, 15p
rope, abo ut 14 inches fo r smaller loaf. 1810 20 inc hes
3l
for largl.'f loaf. Braid three ropes together and lUc k ends
2 cups
bread Oour
l 'h ISp
)"ca>t
Ups
2/. lSP
When dough is read)', remove from pan and punch down. CUI IIlto three equal picces. Lei
1\
resl 5 mi nutes.
under, (o\'er dough and put in a warm place 10 rise umil doubled, 45 minutes to I hour.
r. L AZt
I egg "1111(' beaten Wllh 2 ISp wall::r
Brusll dough wilh tgg-water wash_ Bake bread in a
preheated 350' F o\'cn until golden. 25 to 30 minutes.
C ROISSANTS
Tlli s is
mudJ si mplified vcrS/Oil oj rlrl: jlahy /(Iyerca CroiSSClI1I 111m requi res so mlldl lime (ill d fJmi cllce 10 mahe. It is very bUllery, bUll/I(; IWlla is Iwmdcd ill fo tllf dough lVitll Ihe milt:,. illgraliclIls ills/e{ul oj beillg/olded ill (I
eiflerwelrds. II ~
M'\;: L~
10
I l'IG R [ I)I r.N T S
IIl f butler is (I f room mcl/ed - IVlwl if is used.
Wt)' imporuIIII lIuII
M /\ ~ P,
2-1
Iftll!l)emf llre -
1101
M f.1' II 0 [)
brc~d
Will er
X cup
PUI all ingredients except glaze in
11b!.p
!lowderI'd nulk
) tbsp
s uggested b)' )'our bread machine instructions. Sel for
Y.i cup
butler
;. c up
white bread, dough sUlge. Press SlarL
I lh5p
5 U li:.JT
I ~,
tb-ip
I "P 1 cup-;
!>alt
1/)
I ~p
'/; l"UP
2 lSp
bread
nOUT
)"(,"51
(; 1
"1.,.
I ''''' pl!1l'i'l of SOIl!
3 cups I Ihsp
pan in order
Lighily bUller IWO b.'lking s hecis .
When dough is read)'. remove from bread machine and punch down. Cut the smaller recipe in two pieces. the larger recipe into three pieces. let dough rest 5 minu tes. Roll each piece of dough into a circle about 10 inches
III
diameter and ." inch thick. To get the dough this thin, you may need to let it relax a little during the rolling. CUI each CIrcle into eight equal \\edges. Take eal'h \\edge and roll it one morc lime wit h thc rolling pin to na u en it_ Stanlllg at the wide end of the wedge. roll up the dough toward the pOint , stretching the dough s lightly as you go. Place, with tip under the roll , on baking sheet. Pull ends toward front so the roll fo rms a crescent. Make glaze by beati ng egg and salt together wilh a fork. Brush croissants with glaze. Cover loosely and sel
III
a
warm place to rise un til doubled, about 1 hour. Brush again wilh glaze. I3;lkc in a pre heated 375 F o\"ell until golden brown. 20 10 25 minmcs.
GARLIC HERB MONKEY BREAD '"
...... ---
This savO/y pull-apart brwd is (I Wlria/iOll on /J1/~ fr(Uliti otlal sweet mOil/ley breCld. Sm'llI balls oj g,.rljc-j1avored dough are c1ippecl ill md/ed buffer seclsolled with garlic Clnd herbs, ami layered in a Imhillg pall. Unlille sweet mOliltey bread, wJlich /asres good hOI or cold, g,.rlic-herb mOlllICY breaclloses its dwrm whel1 cold, so lime the ""Ilting oj Ihe breacl fa mahe sure il comes 0111 oj flle oven 5 mil1utes beJore mea l li me. I V:! lb t(MF
Remove the dough from the bread machine and punch
1'1\ cups
down. Roll dough into a thick log and cut out into 20
\'cgClabk oil
3 tbsp
10
lisp
sUFfl r
1'1\ ISP
large loaf. Roll pieces of do ugh im o balls (Ihey do nOI
lisp
~h
I II ISp
need to be perfect ly rou nd). Dip each ball in hut ter-herh
1
clo\'c garhe.
1 or 2 small
mixture and laye r in baking pan. The pieces in the first
I Ib L<Mf I' cup 21bsp
111 cups
1~C.I[ DI ENTS
rmlk
Dread
prc~'it"d
flOUT
2 1{ c ups
'1\ cup
wholc· whcal nour
1',1 ISp
)'CaSl
X cup 21'. ISp
'+ Ibsp 2 II tsp
bUller
61bsp
ciOl'tS ga rhc. pressed
dried sage
't ISp
drlcd rosemary. crusbed
'1\ lSI'
dricd basil
to
36 pieces fo r the
layer should be close but not touching to give them room to rise. On each succeeding layer, place ba lls
50
thcy overlap empty spaces on the laye r beneath. Drizzle any remaining butter over the dough in the pan.
)
II ISP ~
24 pieces for the small loaf, 30
lSI'
Yo ISP
Cover dough loosely and put it i!l a warm place 10 rise. When bread has doubled in vol ume, abou t 30 to 'f0 mi nutes, put it in preheated 350'F oven. Bake umil bread is lightly browned and a skewer inserted comes out clean. about 25 10 30 minutes. hl\'en bread on
MFlItO.,
Put first eight ingredie nts in bread pan in order suggested by your bread machine instructions. Set for whole-wheat bread, dough stage . Press SIan.
serving plate, remove baking pan , and serve. If )'ou need more lillle to coincide the baking with serving a meal , you can slow down the risi ng by pUlling !hr asse mbled bread in Ihe refrigemlOr, Ihen leHing il
A few minutes before dough is ready, melt butler in
relurn to room te mperature before baking. Monkey
s mall s killci. Add garlic and herbs. $aUle for
bread
2 minutes. If the garlic or herbs brown too quic kly,
across for the larger loaf, a 7- or 8-inch pan for the
rcmove the pan from the heat and let [he mixture
smaller loaf. However, it looks impressive and tastes JUSt
continue cooking in its own heat. The garlic will
as good when baked in round casserole dishes, about I
give the bread a bitter flavor if it burns. lightly oil
inch smaller in diameter than the tube pall.
baking dish.
IS
naditionally baked in a tube pan , 10 inches
CRI SP BREADSTI CKS
T lrese tllill breads/jells will hecp Jor several dllYs
if IIley WI'
storfel ill
an air/ ig/If COll/llina
ING ~t.D I .: ""l S
~"'!( I:.~
Y< c up
WJll'"T
I cup
\.\ c up
vegelable oil
61bsp
2lS p
sugar
I \bsp
MAlo..bH
.• ,
•
•
" ......
..
• •• •
1 LSp 2 cups
~.''''''
•
salt
I If, ISP
bread n"ur
J cups
yC~~1
I tbsll
21SP about 2 tbsp
I'cgcwbl<: nil c~
:I. lbsp
white
about 3
lb~p
1 2 tbsp
W~lcr
sesame or pvppy seeds ur
36
l"Oa rSC S~ll ,
opllOnal
Mr.lIlOO
Put all but last Ihree ingredients in bread pan in order
suggested hy your bread machine instructions. ScI for while bread, dough stage. Press Slart.
Grease 2 or ) hllkillg sheets. When dough is ready. remove rrom bread pan and punch down . Cut smaller balch into 24 pieces, larger balch into 36 pieces. Roll each piece bclwccn yo ur palms
10
form a very s kinny rope. about 8 inches lo ng.
Place bread sticks I inch apan on baking s heets. Brush lightl), wilh oil. Cover loose1), and set in a wann place 10 rise 20 10 25 minutes. Preheat oven lO 350"F. Make wash of egg white and 2 tbsp wa ter. I3msh egg wash lightl)' on bread sticks. Sprinkle with seeds or salt, if desired. Bake until golden brown. about 25 minutes.
SOFT BREADST ICKS
HAMBURGER BUN S AND H OT DO G ROLLS -----c.-..:::a=-~
T hese soft bread slicks clo
1101
keep well, b ill they
are deliciol/s still wCl rmJrom /lIe oven. SllrillJde (hem wi lh sesame or po"PY seeds or coarse sa/I.
),1111(1'\ 20
10 tbsp
I S(; R(I) II. NTS
'--1,\1( 1:\
W;l1cr
I cup
egg. ~paroled
Ba/l inE your OW /I ham/JII~er bi/IIS or hot £log rolls is as easy as lila/li nE si mple (lillller ,vl/s.
30 t.\AI(I:S
6
1
I NG . r P I (NTS
'"
MII,,!., 9
.cup
vegetable oLi
3lbsp
'f. cup
milk
21sp
sU8~r
I lbsp
3lbsp
bulter
4'/,
1 .p
~h
1Y, ISP
2lbsp
sugar
bread nour
3 ( uPS
'I. lSI' 2 cups
~h
3 I b~p ~. ISp
bread flour
] cups
l~p
yeast
I lhsp
2 tbsp
milk
3 tbsp
2 IMp
2 cups
I Y, LSp
yeaSI
l 't
21bsp
waler
2 lbsp
ISp
2
soamc: or poopp>, seeds or coarse sa!! , optional
ll~p
scs:lrnc seeds, opllonal "E TItOl) ~I£TII O D
Separate lhe egg and pUl the yolk in the bread pan. Save Ihe while for g~aze. PUt remaining ingred ients ex(epi
last 2 tbsp wat er and seeds in bread pan in order suggested by your bread machine instructi ons. Set for whi te bread , dough stage. Press Start . Grease 2 or J hlking s heets. Make a wash of the egg white and 2 Ibsp water. Preheat oven to 350' F.
Put all ingredients except 2 or 3 Ibsp milk 3nd sesame seeds in bread pan in order suggested by you r bread machine instructions. Sct for whi le bread, dough slage. Press Start . \Vhen dough is read)', retnove fwm bre;iCl machi ne ,md punch down. CUI smaller recipe into 6 equal pieces, the larp;er recipe into 9 pierI''' Ltl dough rest 5 minUlC5
\\'hell dough i:. ready, remove from bread machine and
while yo u buiter one or two baking sheets. For
punch down . CUI the dough into 20 pieces for the
hamburger buns. roll each piece into a bal! and nallen it
smaller recipe, 30 pieces for the larger recipe. Roll each
to form a pall}' abou t 3 inches wide and 'A inch thic k.
piece between your pa lms to forlll a rope about 6 inches
For hOI dog buns. ro ll each piece
long. Place breadsticks on baking sheet abou l I 'I.i inches
fialle n 10
apart. Brush with egg wash . Sprinkle with seeds or sal\,
Cover loosely and SCI in a warlll place to rise for 20
If desi red.
minutes. Preheat oven to 400·F.
Bake bre3dslicks un\ll golden. 20 to 2S mi nutes.
Lightly brush to pS or rolls with milk and sprinkle wilh
Y.i
11110
a 6-inch rope and
inch thickness. Place rolls on b.1king s heet.
sesame seeds. if desired. Bake to 12 to 15 minut es, until a s kewer in ~f'Tr«i in roll comes out clean.
SEM O LIN A BREA D
RYE CR ESC EN T R O LLS
~.:
TlICSC 'ye dinner rolls add
c/cgall/ /OI/cit LO ""Y mced, casllal or formal . Th ey're so good 1IU1I/hey all
don't need hI/lin:
M.o\KES 16
IN G lF. PI F.NT§
IoVKF-S 2-1
\I cup
fla t hcc r
I cup
2lhsp I Ibsp
vegetable oil
3 1hsp
hon!:")' ~h
I "P I
l~p
ca raway seeds
1'h cups }:: cup 2 ISP 2 tbsp
bread flour rp:~
flour
Semolina is a liard winter w/teal 0/· dl/rum flollr IIscd 10 malIc pasta, bill il also mahes (/ good I1rea(/ wlt ctt mixcd Ivitl! oc/lcr flours. By ilself, il lIIakl'"s {I YCty lleayy, dC/1St: brcad. Howcyo; litis /(1(1. gre(l[ witl! paSl a, is light ami fla"OIflil . I lb lOA!-
l 'h lbsp l 'h I5p
I
~
tsp
2'1:: cups
1'" cups
y~ asl
I Ibsp
melled bUller
J Ibsp
..... . . .
IN(;IILDll'NTS
I '-l Ib LOM
):, cup
watc r
1'-' c ups
I "P I ts p • 'Ii cups Yo cup
sugar
salt
11. tSp 1Y, ISp
bread nour
21' c ups
semolioa nour
I cu p
I 'Ii lSI'
ycast
2'1; tsp
1 egg yolk bea ten wilh 1 l~r watCT
'1E1 H OO
2-3 Ibsp S6ame seeds
Put all ingredicms except mehed bUHer in bread pan in order suggested by yo ur bread machine instructio ns. ScI for whole-wheat bread, dough s tage. Press Sla r! . When dough is ready, remove it from the bread machine and punch it down . CUt the smaller recipe into two
.I-I ET II OD
Put all do ugh ingredients in bread machine pan . Sct for while bread, dough s tage. Press Start.
equal pans, the larger recipe into three parts. LeI the
When dough is rtady, remove from pan and punch
dough resl for five minutes. Oil\wo or three Inking
down. Shape it into a fat baguette. Sct it on a baking
sheets.
s heet that has been s prinkled with cornmeal. Cover
On a lightly noured surface, roll out the I1rSI section of
dough and put in a warm place 10 rise until doubled. about 45 minutes.
do ugh into a cirde 8 to 9 inches in diameter. Cut the circle into eight wedges. Starling from the (Jutsidc of the
Brus h loaf with egg glaze and s prinkle with sesame
circle and working toward the poin t, loosely roll up
seeds. Bake hread in preheated J7S"F oven until goldcll
each wedge. Stretch each roll slightly and pull it into a
and bread sounds hollow when rapped on the bottom, abou t )0 minutes.
curve. Set it on the baking s heet with the point unde rneath. Rept:.1 1 with all the wedges, then with the rtmai ning dough . let the dough rise untH doubled , aOOUl I hour. Bros h rolls wi th melted butter. Bake in a preheated 400' F oven until rolls are lightly browned, 12 to IS minutes.
LEfT Rye Cresceot Rolls
PE STO SWIRL BREAD
A deli cious /ayn of 1'("5/0 is sprcad
(III (/
li~11I
whok-whclI! dough , rolled lip
(lmJ ba ll cr/ into (/ /(/SI), lo(if IIwl gOl'S wdlwitlt soups, 5(Ii(u/5, paSlm, (ll1d
grilled /11('(1/ (Iud fish. rOll ((/I I US(' stoH,·hoHg/ll pCSfO or IIwhe YOllr OWI1, jollowillg the fcci p{' below. li S impo rtant (11(11 y 011 tlmi/! off cxas .~ oil frClIl Ihe pes/o. bra il ((Ill be (ultln l w rhe /Jf("(lc/ illstCCl
Ib HlAr
•
Zt cup
I~GRE [) ' [l\IT S
I h lb lOA F
wain
::, cup 6 IllsI'
~
cup
nllik
I
,n.;p
\'Cg<'wbtc otl
I'/' Insp
~ugar
1If, tbsp
I lrn;p I lSI' 11-' <:lIpS
s,ah
bn:"d nour
]'4 lSI' 2'1. Clips
cup
'I: Clip
"heir-wheal nour
21Sp '(. mp
)'I... asl
I tbsp
pestO
6 \bsp
Yo
METIIOO
PUI all ingredknls except pcs(O in bread pan in order suggesled by you r bread machine instructions. Sel for whole-wheal bread. dough slagI'. Press Start. BUltl'r a 9 'h-ineh loaf pan ( large enough for either recipe ). Removc dough from bread machine and punch down . Let
tl
rest 5 minutes. Roll it out on a lightly noured
surface to form a rectangle about R inches widc :md 14 to 18 inches long. Spread Pl"sto evcnl y over surface. Rulllhe dough into a fat R-inch cylinder. Tucking the PES T 0 1:«; Rr[) l n"T~
I cup fresh baSllleavcs 1 tbsp w"lnU1
pH'l'r;.
1 dOH' garli c. peeled ,,!;UP
1'3rm{"~:m
c hee~
pinch
~"II
,1],,,"1 2 tllsp olin "II
.\I[TflOI)
Put all ingredients exce pt
olive oil in blender. Blend. adding a little oil at ;1 lime. Keep the pesw rough and fairly dry $0 1ha1 oil doesn't soak into Ihe dough .
edge under, put it in the loaf pan . Loosely covcr and put in a warm place 10 rise for I hou r. Bake the loaf in a preheated 350 F oven until top is golden and a shwcr inserted In the bread comes OU1 dean. 30 In 35 minutes- Rcmovl' the b rl·ad frum the pan ;lnd put it
Ull
a wi re rack to cool fur at least 15 minutes.
WH O LE-WHE AT POTATO CL OV ERLEA F ROL LS
T/1CS(' /iglll wlwlc-wlrull mils (lrc cxullnll wllh ciillUf[ If clesin:d, ac/cl Y.; /sI'
dried OIegww or (fil/ , 0 1' 21511 flull snipped ( h1\('s.
\1.1.... " 12-1 6
I l'ic, It I nl l:'lll\
\I\ ~I '
'f, C li p
!l1.~hcd Iltll.!1OCS
/. lUp
I ~.
IH·H
t'g);
n ip
11111k
{ ClIJl
I Ihsp
I'rgClahlc VI I
i l, ll.... p
I tb;.p
~llg.tr
I , lb~p
s.lh
I I~r I ~,
hrc:ld ilour
1't. I'p 2 cup,
"huk-" he.!l nuur
1 nip
cups
i"
lUP
1 bp
I Ibsp
\(','"
aboul llDsp
ahou! of cbsp
rnl' htd hU ll er
"1 111 0 0
Put all ingrcdkn15 exec!,! lllrlted butter in bTl'ad pan
In
ordt'r suggested by rour hread machine in!>tnlctlOns. Sri fo r wholc·\\hc3t b read . dou gh stage. Press Star! . l lglllly 011 1210 16 muffin cups for the s malkr r('elfX'" . 18
10
24 muffin cups for the larger n:eire.
\\'he ll dough is read )'.
Tt' 1110\'C
frum bread machine and
pu nch down. CUI smalle r recI pe into 12: 10 16 equal pl(.'ces. the larger recipe into 18 to H plcces. Cut each piece In
Into
thirds. Roll each piece into a tin> NIIl and dip
[he mc hcd
murrin
( U I).
hUll cr.
P[;K'C th ree tiny balls in ('aeh
Co\'er loosely anJ set in
;t
warm plan·
In
me until doubled, 45 minutes to I hour. Pre he.1t I)\,en to 375 F Lip,htlr brush tops of roll:. "n h rl' mamin~ h) P S
melted hulter. B;lke 15
[(l
20
IIlIllUll'S.
until
arc golden brown
OVlN · 8i\I(EO
R RE AD S.
ROllS .
BREAO ST I C I( S.
AND
IIAGELS
PUMPERNI CKEL R AISIN R OLLS
FRENCH B READ
SoIl (Iud sl ightly sweet t1Uml'cmidu:i raisin rolls
Th is recipe produces wonderftll mlgueues when
arc delicious wid, !linne,:
still warm, but they become sw le Wit/lill a day.
1>I 0\ ":ES 8 - 12
I N(a~O '[ NTS
I Ib LOAr
MIIKES 12- 16
'&S y, cup
milk
J lbsp
\'cgelablc 011
2 lOOp
molas~
~l l~p
!>lilt
21001)
unsweetened
;L c up
coco~
of Y, lbsp
caraway seeds
X cup
bread flour
):; cup
whole-wheat flour
Yo cup
I)'C
flou r
waler
I cup
, "P
~"
l 'll lsp
2 tSp
brud nour
yeaSt
3 c ups I tbsp
) lbsp
powder
1 lSI'
) \1 Ib !.OAf
'I: cup 2 cups
3 1bsp X ISP
I I"G . 'W I ENT§
~,
I ~l lSp
I 'A cups l '~
cups
\ '(, cups
ETiI 0
1)
Put ingredienlS in hread pan in order suggested by you r bread machine instructions. Se[ for French bread, mediu m crust.
, "P
yeaSt
1 Ibsp
To make baguettes. remove dough from bread mach ine
J Ibsp
rai sins
after first kneading and pu nch down. Cut into two
t tbsp
mehed buner
4'1i tbsp 1'f, \bsp
equal pieces. On a lightly flou red surface, roll each piece into a thick rope, about 8 inchcs long for the I-pou nd loaf, and 10 inches for the larger loaf. Place on
METH O D
PUI all ingredients excepi raisins in bread pan in order
a baking sheet that has been s prinkled with cornmeal.
suggcsted by your bread machine inSlmClions. Set fo r
With a sharp knife , cut several diagonal slashes in the
whole-wheal bread, dough stage. Press Start . Add the
top of each loar. Put dough in a warm place, cover
raisins after the first kneading or when Lhe machine
loosely, and let rise. ulllil doubled in volume, 45 mi nut cs
signals
ils
lime
10
add fruit.
to I hour. Make a was h of I tbsp egg white plus 1 tbsp water. lightly brush wash over surface of loaves. Bake
lightly oil an 8- or 9-i nch square pan for Ihe smaller
bagueltes in preheated 4QO"F oven for abo ut 25
recipe. a 9 x 13-inch pan fo r the larger recipe.
mi nutes, until crust is goldcn brown and bread makes a
When dough is ready, remove from hread mac hine ,HId
hollow sou nd when thumped on the bottom and the
pu nch down . CUI smalle r recipe inlO 8 10 12 equal
to p.
pieces. [he larger recipe into 12 [0 16 pieces. Roll each
For crustier bread, place a shallow pan of boiling water
piece inlO a ball - they do not have to be l>erfectly round. Place balls about 'h inch apart in baking pan. Cover loosely and set in a warm place 10 rise until
on the boltom shelf of the oven. Or lightly spray wa ter from a spray bottle into the oven when baking begins, and onc or twO more times du ring baking.
doubled, aOOm 1 hour.
Prchem oven to iOO' F. Lightly brus h lOpS of rolls wilh melted bUller. Bake 1210 15 minutes, until a skewer inserted in roll comes out clean . . , G II T
Pumpernickel Raisin Rol b
GARLI C PEPPER POTATO ROLLS
Th ese Jiglll eli/Iller rolls are seasoned wilh ga rlic alld blacll peppel; and will complement a/mos/ any enl/'ce. MAKESB-1 2
3 lOOp i{
cup
M",I(ES 12-16
METIt OD
'U
I
Pur all ingredients except milk in bread pan in o rder
milk
4'1i lbsp
suggested by yo ur bread machine instruct io ns. SCI for
mashed pota toes
X cup 3lbsp l y. lbsp
white bread, dough s tage. Press Sta rt.
INGR E DI ENTS
1 tbsp
vegetable oil
1 lhsp
suga r
2
1'Ii ISP
cloves garlic, minced
fresh-ground black
-+-
I yolk
)
2\'. lsp
LighLly oil an 8- or 9-inch square pan for Ihe s maller
recipe, a 9 x 13-inch pan for the larger recipe. \Vhen dough is ready. remove from bread machine and punch down. Cut s maller recipe into 8 to 12 equal
pepper I "P 2 cups
~I'
1 '/, tSp
pieces, Ihe larger recipe into [2 to 16 pieces. Roll eac h
bread nour
3 cups
piece into a ball - it docs not have to be perrectly
1y; ISP
yeast
lV-lSp
round. Place balls about
21bsp
milk
3lbsp
Cover loosely and set in a warm place to rise until
~
inch apart in baking pan.
doubled , '+ 5 minutes to I hour. Preheat oven to 375"F. Lightly brush to ps o r rolls with milk. Bake J2 to 15 minutes, unt il rolls are golden and a skewer inserted in ro ll comes
•
OUI
clean .
EN GLI SH M UFFIN S
T1u~sc Etlglisll muffi ns w e a hil crisper !han Ilu: SOJI , sfore-hol/glll hillel, bUI
they ha ve a Jres herjlavol: Til e easiest way to tll(l lte OIWl is wilh a 3-illcll rollnd coollie curler (wd a griddle, bill you call use a clean luna or pineapple ((111 ami a large sJlillet . lolA KI:5 10- 12
I.'1G RE D I U IT S
M"''' ''S 15- 18
M E T II O O
:0: cup
"-'3if'r
6 tbsp
Dissolve Ihc baking soda in the waler. PUI thc waler and
y, Ibsp
baking soda
Yo 1~1'
remain ing ingredients execpl cornmeal in bread pan in
'h cup 21bsp
milk
)G
cup
vegetable oil
J lb
2 "P 'I, ISP
sugar
I IDsp
I cups
bread nour
2 "P
S
co rnmeal
orde r suggested by your bread rmc hine instructions. SCI for while bread. dough SlagI'. Press Slart.
)'; ISp
Sprinkle cornmeal on 3 baking sheet or large platter.
3 cu ps
White cornmeal is more eSl hclicall>' pleasing all English
I
cbsp
muffins, hUi yellow will do the job just fine , When dough is read)" remo ve it and punch it down and CUt
11
in half. let it rest 5 minutes. Then on a lighlly nourcd surface, roll out the first half 10
~
inch thick. With the
cookie CUller, CUI out 3-inch rou nds. Put the rounds on the cornmeal-cove red baking sheel. Ihen turn 10 coal both sides. Repeal with the second half. If you wish, you may roll up the scraps. knead them a little, let the dough rest a few minutes. Ihen ro ll il Out and CUI a few more muffins. Don'l reroll yet agai n - Ihe mufl"ins wil! be tough . Cover muffins and let Ihem rise 45 mi nutes. If you have a griddle. set il for moderale heal. If not. place a skille t - preferably one with a non-stick finish o\'er moderate heat . If the griddle or pan
IS
well -
seasoned, il will nOI require oi\. If nOI. use JUSt the bares t Irace of oil
10
cook. Cook until muffin botto ms
arc nicely browned. then turn and cook the other side. Cooking time will va ry from 6 1010 minules per stdc acco rding
\0
the temperature of yo ur Slove.
BAGELS
-... =.-................ . Delise wltl clI CWY, bagels life u delight wll ell Ilu'y {In' split (md loclsled alld sn-ved wi,I, bUller or crealll dlCese. ri,ey also make delicioll s sandwiches. You ClllI experimellt by addi ng cllOP1)cd s(II//ced 011 ions, or rai sitl S and ci llllWII OII , !O the dough. ~1,\1(f:)
8-1 0
I )', c up
m11k
\'cgclahlf oil
2 L~ p
sugar
I'i lSp
Mil
l iSp I Ibsp
I 21sp
12-15
Put all but last four ingred ients in bread pan in o rder
'gg
I [bsp
2 cups
I.I.\~~'
I :>o:GM I IIIOIT S
I cup
suggested by your bread mac hine ins tructions. Sci fo r
l Ydbsp
while bread, dough stage. I' Tess Slart .
I Ibsp Yo
ISp
When dough is read y, remove from bread machine and
brl"ad flour
3 cups
punch down. CUI sma ller recipe into 8 to 10 equal
)"('''51
I ll::sp
pieces, the larger recipe into 1210 15 pieces. Roll each
sugar egg whue
I Illsp I
piece belween yo ur palms 10 form a thin rope, aboul 8 inches long wit h tapered ends. Bnng ends IOgclhe! 10
2lSP
form a circle, wi th thc tapered ends overlapping. Wit h
Wa\('T
SCS
moistc ned finge rs, pinc h or lightly knead Ihe: joined ends so Ihe circle is securely fastened, or il will corne apart laler. ScI the bagels in a warm place 10 nse. and cover the m loosel)'. They should rise fo r 15 minUles. Preheat oven to 400"F. While they arc rising, hring about 2 quans of
water to boil in a saucepan.
·. •
.'.
•
Add 1 \bsp sugar. Whe n Ihe bagels have risen for
.,
15 minulcs, dro p one or IWO al a lime into the boiling waler. ha ndling the m as gently as possible so they do not deflate. They will rise to the surface of the water
'.
and swell up. Lei them cook I minute, then turn them over and let them cook ) minutes longer.
•
·... • ,
Remove bagels, let drain over the wate r, and place on an
'
ungreased baki ng sheet. Beal egg while with water and brush over bagels. Sprinkle with sesame or poppy seeds or coarse sal\. Bake until golden , 20 10 25 minutes.
• ••
BREADS FROM AROUND THE WORLD
SWEDISH LIMPA BR EAD
FaCCACIQ
87
93
PUl l A
BOLILLOS
88
94
VFRTERKAKE
P IT,\ B ReAD
89
95
M OROCCAN BR EAD
BRI OCHE
90
95
BAH! BUNS
P ISTO LET
90
97
PORTUGUESE SWEET BREAD
LAVaS tt
92
98
.. .
SWEDI SH liMPA BREAD
.-
Th is is a a sliglltly sweel rye. bread, flavored wilh a delicious combinat ion oj ora nge peel, Qnise seed, and ca raway seed. If CCIII be used fo r samhviches or calUllJts , but I /illt it best wilh only sweet butler.
I Ib LOAf'
I NGRED I EN T S
I Y.t Ib
1.0"'''
)ot ETIIO U
II cup I lbsp
w3 1er
I \I: cups
Put ingredients in bread pan in order suggested by your
vegelable 011
honey
1'I, Ibsp 3 tbsp I V. ISp
bread machine instructions. Set for whole-wheal bread,
llbsp I "P Y, ts p
y, tSP I \bsp
1'6 cups ~ cup I y, tsp
~h
a nise Ked
ca raway seeds grated orange ~el bread nour ry( no ur
yeast
medium crust. Press Start.
' "P ' "P I Y. Ibs p 2'.4 cups 11' cups 2'.4 ISP
•
PULLA
bread seasoned with ((I)(/alllolll, (I SIJicc l\Ii(ldy used in SC!IIIClillC/\'iclI1 coolting. II is (III e"eryday brcac/ in Fill/aud, often dressec/ !II' wilh misills ami candied orange pcd !or/lOlid(IY cde!Jrmiolls. P ull(1 is
1 lb L,M!
CI
Finnish
SW('CI
' I'oC, ltllll lI\TS
I 'l lh lOll
' 1 [111011
.",
I+l )olk
Put all dough mgredients ;n bread mar hine pan . SCI for
), tUP
milk
/. cup
\\huc or sweet brc.. d , dough stage. Press Sian .
llh:.p
bUller
J lb:>p
31bsp
SUWIT
i ll lbsp
" bp
solh
lisp
!o:round C.l nl:unom
l ~, I~p
baking
brcad flQur
3cu~
inches for s lIlalkr loaC 20 inches for larger loaf. Braid
rc:t:>\
J Ihsp
till' ropes. lUcking ends under. Cover dough and PUI in
1 <-Up" 1
t~p
l.
ISp
when dough is ready. take out and punch down. CUI 111((1 three equal pieces. Let it rest 5 miuutes. Butter a ~ hC C L
Roll each piece into a ro pe, ullom 16
a warm place [0 rise until doubled . I egg while ocaten \Ilth 2 ISp watu 2 [~P slieet! or sli\'cred almund~ 1-2 tbsp sugar
I3rush clough with ep.g·w;Hcr wash, Sprinkle with almonds and [hen Wilh su)!,:tr, Bake brc:1d 111 preheated
375 F O\Tn until golden , about 35 minutes.
VERTERKAKE
This delise, !Owed NorlllcgiclIl bread I(lkes ils nllme from 1'Cr(eIV1, Olle oj rill: illgrrti iCllls ill (I NOI1I'Q; iwl 1I00HllcollOl;( beel: ) 0 11 eWI IISI;' {llea/lOlie or 11011 lrtco/ro lic bea T /lis brc(ul. (1(1(11'1((/ froll! (I Jallles Beanl rccirJc, I'l"DtillCCS (I soft c/o/Igh /itell docs /101 cooll (w il ly ill Ihe bn:(I(llIIllcllilll', so II is b(/Ju~d ill
IbllMI
I I\C; R~nIU":T \
nal dark beer
,.("up
<;: cup
milk
y, (U jl
llhsp ! lbsp
('orn syrup
J lbsp
~ug.~ r
J 10:.1'
" "P
)1,founti dOI' 1."!>
~, L~p
). I ~I'
bl,Kk pcppt'r
'( , lSI'
~_ tsp
~"
cup~
hread nour
I ,'up
I)c flour
1'fJ
l~p
2 1bsp
cOII\'ClIlio rl(l/
1 1l Ib L'l,\1"
n cup
I"
1I
;,
I~ p
I i'< " UI~ !I- l"UPS
yl·.L~ 1
2Y- l!>P
r a l ~ II1 S
J llY..p
~ 1[TII O D
PUlllll lngrcclicnls exccpt raisins in bread pan
lfl
order
suggested by you r bread machine IIlslrucl ions. Soc, for who le-wh e,1I bread , d o ugh slage. Press Star! . Add raisins
after first kneading or when the machine beeps that it
IS
time to add fruit Oil all 8'h- to 9'1H nch bread pall for [he smaller loaf, a 9 Y,- \() IO ~-inch pan for the 1;arger loaf.
When doug h is fe,td y. femon' it from [he bread maehim: and punch down . ~hapc it into a loaf. Place it in the bread pan . Ihen turn so all sides of the dough arc oiled. Cover loosely. sel II in a warm place. and let il n se unl1l doubled
III
bulk, 45 mi nllles to I hou r.
Brush loaf with hot waler :md lightly prick the s urface with a toothpiCk. &Ike bread III a preheated 375' F o\'e n until loaf browns and sounds hollow whell thumped, 35 to 45 minutes.
OWII.
a M OROCCAN BREAD -=«::« *=-
BATH BUNS
TJlis is a heavy, coarsely lexilired breacl.Jmgranl
Bath blllIS, named aJla flie Eng/is'l ciry wllere. tlzt.y origillllted, are. macle oj a swe.et egg dough.
wilh llnise. if is rnuliliona!!y eaten wiill cagillc, or Moroccan Slew.
I lb LOAF
lNG II E01UiTS
anise sced
cup
5
c ups
bread flour
2 1sp
)'cast
wate r
Yo ISp
suV r
1% tsp
I "P ~
coal"SC
MAICES
LOAF
l 't cups y, tsp
)'. cup
l '~
I ~l lb
S
I NGIt[DIENTS
MAICES
12
'gg
1+I)'olk
\!. cup
mil k
X cup
2't ISP
I' cu p
bUller
61bsp
I V. ISp
\'. cup
suga r
6 1bsp
%cup
'.4 ISp
ground gi nger
'/. ISp
2't cups
I' ISp
mace
I tbsp
'/: ISp
bread flour
~"
21sp
yeast
I tbsp
!A cup
c urrn llts (or raisins)
'IZ cu p
2 cup!> .'I ET II Ol)
' "P
Y. tSp 3 c ups
Put all dough ingredients in bread machine pan. Set fo r whole-wheat bread, dough stage. Press Stan ,
GLAZE
I 'gg I tb:.p mil k
When dough is ready, remove from pan and punch down. Shape it into a round loaf and place it on a
1- 2 tbsp suga r
baking sheet that has been sprinkled with cornmeal. Cover dough and PUI in a warm place
\0
rise unlil
doubled, 1 10 1\I.i hours.
MET lI Ot)
Prick dough with a fork. Bake 12 minutes in a
Put all dough ingredients except currants in bread pan
pn::hcalcd 400 ' F oven, then reduce heat to JOO"F and
in order suggested by you r bread machine inslrucl ions.
bake about 40 minu tes lo nger, ulIlii top and bo n om
Set for white or sweet bread, dough Slage. Press Start.
sound hollow when rapped with yo ur knuckles.
Add the curran ts aft er the firsl kneading or whe n the: machine signals iI's lime to add fruil. Buner a baking sheet. When dough is ready, remove from bread machine and punch down. Cut smaller recipe inlO 8 pieces, the larger recipe into 12. Roll each piece into a ball. Piau balls on baking sheel and sHg htly fiatten each one:. Cover loosely and set in a warm place 10 rise until doubled, about 45 minUies. Preheat oven to iOO°F. Make glaze by fork-beating egg and milk. Ughd y brush
lOpS
of rolls with glaze and
sprinkle with sugar. Bake until buns are golden brown, 151020 minutes. It IGHT
6ath auns
P ORTUGUESE SWEET BREAD
T his is W I cggy, lig/ll-textured sweet brcad, flavored wid,
Im' ad ill Po/"Iugal, (I bn.'lrhjCl5/ b.-em/ YCM-roUlld.
lIulmt'8 . 1/ usecilo be Cll/CII as WI Ea SIer
is caUn
liS
\'C1l1i/1(1 ,
I Ib L
2
lemoll, "nd
bur 110 111
IN Gl TDlf.NT!'l
'
...
J 1!Jb u lAI
3 iI cup
'Ii c up
111 i Ik
2 tbsp
bU\!I'T
3 ,"'"
3 lbsp
sugar
4'/, Ibsp
'I,
lSp
I \SP
:2
I~p
~J ISp
salt ''andls !(rmcd le mon peel nUlml'g
2 \: ups
bread nou r
I " tsp
),C 3S I
~ ISP l ~,
tsp
I lbsp Yo
ISp
3 cups
2't.
l~p
MF,TUOD
PUI ingredients in bread pan in order suggested by yo ur bread 1n3( liinc instructions. Sct for while or sweel bread, light crust. Press Start.
all
BREADS
FROM
A RO UN D
TI l E
WORLD
F OCCA CI O
Serve wedges oj {his hC(lI"Iy bread (IS an liors d'oeuvre or widl (I 111('(1/ ins/cad oj garlic bread. Ills/f.'ac/ of btl tiel; elil) pieces ill Jdgh·qlw/ily alh'e oi/' Tilis Im:cul is best scn'cd warm,
J Ih U1,11
waler
l\ l' UP
2: tbsp
oli"1:
011
~"
I 15p
2: cups 1V. ,sp
1\1 lb L(J M
I r-"G Ilt.Ol lr-: l ' 'i
bread nour )' ea..~l
! cup 3 tbsp 1{, ISp )elll):>
2 tSp
or 1
1111nced garbc clon"s
lor 3
I \SP
dried rosemary
I '/. I5p
I I'iP
conrsc: sail
l /, t~p
2 tb-. p
oh'l: 011
3 lbsp
liSp
gr:llcd PannCS
I
[
lb~p
.' 1 [1 11 0 0
PUI firsl fh'e ingredients in bTl'3d pan in order suggested by your bread machrne instructions. Sci for whue" bread, dough siage. Press Slart. Preheat oven to 4OOF. Lightly sprmklc cornmeal on a baking sheet.
Remuve dough and pllnch down. Let dough rC51 ahout 5 minUlCs. On a lightly floured s urface, roll dough in to a round, about Y, inch thick Place dough on baking shect. Sprinkle the garlic, rosemary, and
CO:lfSC
salt o\'cr
thc lOp, then lightl y press it into Ihe dough . With your finge rtips, poke shallow Wdcl1lations all over the tOP
Ihe round. Pour Ihe remaining olive 011 o\'cr the
101',
Jelling it pool in the indent:lIions. Sprinkle Parmesan over the [01'. Bake bread ulllil ligh tly browned. about 20 minutes.
or
B O LIL LOS
These Mexican rolls are large and crusty, excel/flU will! dillller. Mllli l~ 6
...... G l t; D1ENTS
M:\+:E) 9
ti cup
"'al~r
1 cu p
lisp
sugar
11. ISp
l isp
~"
IV. t5p
2 cups 1Y. ISP
bread
nOUT
yeast
) c ups
21: 15p
G l A7. f.
I
egg
I Ibsp water
i'HTIIO tI
PUI all ingredients except glaze in bread pan in order s uggested by rOUT bread mac hine instructions. Sci fo r
while bread. dough s tage. Press Sian. Lightly oil a baking sheet.
When dough is ready. remo\"c from bread machine and punch down. CUI smaller recipe imo 6 equal pieces, the larger recipe into 9 pieces. Roll each piece into a ball . F la tten ball , Ihen gelltly slTclch and elonga lc
(0
Conn an
o val. Now, working 011 the lo ng sides of the oval , fold those sides in toward Ihe middle. Roll and stretch so the
center is th ick and lhe ends arc tape red like a spindle. Place the rolls. seam side down . o n the baking sheet. Cover loosely and sel in a warm place to rise until d o ubled . about I hour. i>reheat oven [0 400' F. Lightl), brush rolls with egg glaze. With a sharp knife or razo r blade. make two diago nal s lashes in the top of each roll. Bake 15 to 20 minutes, until rolls are golden and crusty.
PI TA BREAD
• .. * Th ese rounds of dough puff up wltell they are balled al high fCmptralllrc. CuI opell an edge 10 creme pOc/lets that can be slUIfed will! all hinds oj fillings. "'liKES 6
ISGl E lJ l l!N T S
~ cup
water
1 1bsp
olivc 011
I lSI"
sugar
~"
IIsp
1'Ii cu ps
7\ cup
bread nOllr wholc-whe:l1 nom
'I, l~p
yeast
J
/.lAKES
and let dough rest about 10 minutes. This wilt klthe
9
l 'iI cups I Y. lbsp I '1l 1Sp l!/, ISp
dough relax so it will s tretch m OTC Tl"adily when rou
1 cup5
as too much
I cup
thai creates steam and causes the dough to puff up. Cover the dough with plastic wrap or a barely damp towel , and let the dough rise about )0 minutes, until it is puffy.
2\4
roll il OU1, rather than bouncing bac k. On a lightly
floured surface. roll out each circle of dough to a diameter of about 6 Inches. Ust: n OUT sparingly,
L~p
M ETH O D
Put ingredients in bread pan in order s uggested by your bread machine instruclions and sct for whole-wheat, do ugh stage.
nOU T will
interfere wilh the moistu re
Preheat oven to 175"1': Lightly sprinkle cornmeal on a baking sheet. When dough is ready, carefully transfer rounds to the baking shee!. Bake until dough pulIs up
Punch down dough and cut into 6 equal pieces for
and is lighlly browned, 5
smaller recipe, 9 pieces for the larger one. Roll each
bake until Olher side is lighlly browned, aboul 2
piece between your hands
minutes.
10
fonn a ball. Flalten slightly
10
6 minull'S, then turn and
BRIOC H E .....,. •
«
-
Tlli s bUllery bread is nOI quile lI,e same as Ihe class ic Freudl brioche ba llet/ ill a fluted pall, ')[It is a deliciously dose cousifl. AlOwlIgh il /twll/:s good sandwiches, il is besl served si mply, loas/efl 0/' Hlt/oasled, willI bl/Llel: I lb LOAF '.4 cup 2
'h cup 1 tbsp
, "P 2 cups l 'h !Sp
l \o:z Ib lOAT
M f.T H Oll
....ater
6 tbsp
Put ingredients in bread pan in order suggested by your
'88'
3 %cup l'h tbsp
bread machine instructions. It is crucial that the buner is softened to room temperature - not mehed - when it
' "P
medium crust. Press Start.
I NGI." " 1I!NT S
bUller sugar
~"
bread flour yeast
3 cups 2'-' (Sp
is added to the ot her ingredients. Set for white bread,
BREADS
FROM
AROUND
THE
WORLD
m
PI STOLET
P is t o le l.~ l Ire
st)/ i! roll.~ made ill Frallce ami Belgium , Tl"Clditiollal/y the dough is aI/owed 10 riscJor so 'cral l lOurs all rJrcjirsf rising to develop lhejlllvOI; illCli rise twice mOfe. The' dough is shaped infO (I plum-sized ball, chell IIctldy srJ/if wilh IIle /ulIIdle of (/ woodell SpOOl! . MM;~:>
15
ISGR EDIE I"TS
\1,\1( 1'"
12
when dough is rC3d),. punch it d own. Cut s maller
Xcup
wain
I 't. cups
recipe into about 15 equal pieces. the larger recipe into
3 tbsr
po wdered null.
-+y, Ibsp
about 22 pieces. Roll each piece in to a ball. Dus t the tOP
2 tb!.p
buneT sug:lr
3 ,"'" I )'l Ibsp
with rye flour. Oillhe d owel-like wooden handle of a
I lbsp I "P 2 cu I's
s.aIL brl"ad nOut
I Ii ISf>
),easl
I ""sp Jcups 2\0 1Sf>
'4 cup
I)'c nuur
Yo c up
large 5l>oon. Usc the handle to split each mill almost in ha lf. The two sides of the ball should s till be connected
by a na rrow s trip of dough. Hold each pistolet at each end of the split with yO UT th umbs 111 [he trough . Pull ge n tl y to elongate thc ro ll , and the s ides will almost corne toget her.
~ ., · rIl O O
Traditionall y, the roll is placed top (seam-side) d own on Pul all ingredients except rye flou r in bread pan o rde r suggested hy
}'OUf
In
bread machi ne instructions. SCI
for white bread , dough stage. Press Slart.
t he baki ng sheet. After it has risen , it is turned upright and b:l ked. Howcver, if
~'ou
arc all thumbs and tend to
deflate the dough whe n )"ou handle it. JUSt leave it
If your machine does not punch down the dough fo r
uprig ht and let it rise with the scant side up. Co\'er
yo u al this point. or if you can SlOp th e machine,
them up loosely. put in a warm place, and let them rise
remove the pan. Love r il loose I)" put it in a warm place
for 30 minutes.
and lei d ough continue rising fo r ano ther t\\O ho urs. II Will have lTipled in volume, and yeas t fla\'ors Will have developed .
Preheat O\'en to 425 F. Pou r boiling water into a shallow b.1king pan and place il o n the bouo m shelf o f the oven. The s team will give the pislOlelS a cruSty finish . Bake
Punch the dough d own and leI it rise agai n for 45
pis to lets until they Me golden brown ami crusty, 15 to
minutes. Buiter a baking s heet.
20 minutes.
LAVOS H (ARM ENIAN FLATBREAD) ..-~C~~
Ltlrosll is (l puffy f/albrca(/ IIlal is crisper/ h(1I! piwlnwc/, bw soflcr rJ,Wl (j emdln: UOII/J(ls vJ /(/\Iosh tI rc bmllcl! illlO pieces, tl ot cu t. E(II /avosl, pltlin 01" wit l! /Jullel:
M"'~ l' ~
~LU..I·~
LSG Rt:Olf'T )
6
MI. I II OO
,. leu ;:!
\\Jlcr
\ '1. CU~
Put wa ter, bUller, salt , nour, a nd yeast in bread pan in
3 I b-.p
bUller
4\1, lbsp
n, tsp
order SUggl'SICd by r our bread machine instrucllons. ScI
~ I,
bread nuu r
3 cup~
rea,]
2'" I<;p
1 bp
2 cup" I /" tsp
1-2 \SP
Remove dough and punch down. CUI into'; pieces ror smaller recipe . 6 pU.'CCS fo r huge r reci pe. Roll each piece
'"
2 Ib~p
ro r white bread, dough stage.
W~lcr
J tbsp
bClwccn you r hands 10 form a hall, lhcll Hatten eac h
or PUPP} !oC('{ls
2- 3
ball slightlr Let dough rela." fo r 10 rninu tes or so. This
S("Sanll"
lSI'
will help the dough stretch when you r\.l[J il
QUI.
Otherwise. it will keep bouncing hac k to its origlll:tl s ha l>C· Pre heat o\'en to . WOE Make a was h by li&hll)'
hc~Lttng
egg wil h relllaining wa ter. 011 a lightly floured s urface rollo u t the first round o f dough unt il it
IS
pal>cr th1l1 . Tr.ulsfrr to a greased bakil1&
shee t . \-\orking quit:kl)', bmsh 11 with th e egg \\'
III
the oven
immediately. and reprat 1hl' p rocess with each rou nd. Bake each hwosh until it is puff), and lightly brown ed .
•
8 to 12 minutes .
..
•
.
"J
.
~.
•
•
••
••
•
SOURDOUGH BREADS
SO U RDO UG II S·IART[II.
100 SOUIWOUG I. W ALNU T RY( B REI\D
10 1 SOU RDO UGH R YE BRe AD
102 SOU RDO L GII \\ HOlE·\\HEAT BRFAI)
102 SOU R[)OLG tl FR ENC II B RfAD
104
SOURD OUG H STARTE R
Sourdough is !lIe produ ct of jcn llcll tafi oll in dough dial has been cd /owed 10 sir o u l fo r days and g ar her wild yeasts fro m th e (Ii I: /n (meiclIl l imes, il IVCIS d Ie Dil ly leavening kllOlll/l to bread mIlius, (lnc/ lllllch effort was macie to disguise Us sourtastc. If came bach j,1I 0 C01l111l 011 usage til mi ll ing w mps du r ing tile Cal ifornia Gold Rusll oj 1849, then hir allew wave oi tJotJu /(l rily
ill rhe miMic of Ille 20/11 u nrUlY Now fil e lallg oj sourdough is a !avorirc addi tion 10 m(l"Y breads,jrolll wafJ1es 10 English muff ins 10 lye bread, (llid the 11105/ pal)///ar, (/ dense sourdough Freudl bread. MaIl ing (l lI d maintain ing your OWII sourdough starter is 11 01 difficu lt. A pOL oj sta rter w iles (It least (I few (/ays La fermcl1l and develop ( I sou r fie/yo I" before you add it to flu: fi rst loaf, bill after rit(lf, il call be used (llId rep/ell is/Jed (/cli/Y. agai n.) The mi xtu re Is ready to use when it develops a I cup low-fal milk. sI.:·lIldcd 1 cup hOI ....-aler
good sour s mell, usually three to five days. To ba ke sourdough bread, you need
!O
prepare a sponge
I thsp sugar 2/, tsp ~ c l i\'e dry yeaSI
at leasl six ho urs in advance. Mix some starter wi th a
2h CUllS all-purpose flour or brrad nour
portion of fl our and liquid, as directed by Ihe recipe. Replenish the starter with arnoulHS of fl our and wa ter equal to the a rnou lH you removed. For ins ta nce, If the
!oI [ Tll o n
reci pe calls fo r \1 cup of sourdough starter, replen is h the
Mix the milk , waler. and sugar. When Ihe temperature
starler wilh \1 c up water and ~ cup flour. Bolh the
has cooled 10 belween lOS F and IIS' F, add the yeas!.
sponge and the replenished starter s hould be put in a
Allow Ihe yeast 10 develop a fo~ m y head, a process tha t
warm place, covrrcd loosely, and left to fe rm rn t al leasl
takes 5 10 10 minu tes. Then add it to the nou r and mix
6 hours, until bubbly.
well.
If you use Ihe sourdough on an almost daily basis, you
PUI the bowl in a warm place. between 8O' F and 100 F,
can leave the slan er pot at Ihe back of the 5to\'e,
like the hack of the stovc. l.oosel)' co\'er the bowl so
replcnishing it after each use. II you arc onl y an
Ihat air will still circulate and the sia n er will gather
occasional ha ke r, reple nish it, let il sit out for 6 to 24
airbo rne yeaslS. Within H hours. it s hould be bubbly
hours, then put the Slaner in the refrigerator. The staner
and havc (he hcginni ngs of a sour smell . Stir it once or
pot should he tightl y covered when it is in the
twice a da)'. The starter may separ.lte into a thick, curd-
refrigerator. If you do nOl bake al least once a week,
like mixture on the bollom a nd gray watery liquids on
refresh the slaner every week or two. Remove 1 cup of
liu.' 101'. That's normal, as long as it doesn't
starter and discard the rest. Add 1 cup of water :md I cup
turn greell or pink. ( If il does. throw il out and SlaT!
of flour alltl retum it to the refrigerator.
SOURDOUGH WA LNUT ---~ .
RYE
--
BREAD
Tllis h eml is gODa Jor mCllI or d,cest: sandwiches. Use \wi/nul oil ;f yO Il have iI, ollrclwise subs/ jill//" vegclclble oil. BcaHlse flle bread uses sourdough start/'r, Ihe .~l}ollge sJroulc/ be mac/e Jlle lIiglll before /Ja lli ng.
I Ib l lMt
I NG RI. OlfNTS
I, cup
~ourdough Slan~ r
7lbsp
waler
I thsp
\\'almll or vcg<'lablc'
I lb)p
"I .sugar
11: lb LOAf
1'1 ( TH O D
):; cup
To make sponge. combine sourdough sta rter,
;.; cup 1V, tb!;p
the wate r and
I ,/,
I~p
~
't. c up of
cup of the rye flou r. Sli r well. Cover it
loosely and SCI it in a wa rm place
to
ferment o\·ernlghl.
Put the sponge and all rem.unmg ingrcdiems except
lisp :1: tl""p
!>:lIt
l'r, ISP
walnuts in bread pan in order s uggested by yo ur bread
cornmc,11
J \hs.p
m3c hinc inSlrUtlions. Sci fo r whole-wheat bread,
I cup
ryr flour
I f, cup..
medIUm crus\. Press Start. Add walnllls after the first
I cup
bre.ld flou r
l.p
>'caS!
" I:UP
chopped WJlnUlS
I Y. CUI'S I Ibsp '(, I:UI'
kneadmg o r al Ihe heepe r.
RYE
SO URD OUG H
B READ
SO URDO UGH WHOLE - WH EAT BR EAD
Th is
bread mlllws grc(I( SQlIlIh'iclu:,s. 1/
I)' C
e {l ll
be
baJ:cd ;/1 ti re brcatillUldrille, bill is a/so govel bclhccl T llis is (lliellse (Iud J/m'OIfll l brc(I(l. bill if is 110/ (I Itig/I-rise r.
ill 1111.' ovell .
I Ib LlHI
" cu p t, cup
I "G Rl. nl t. :' T S
J I! Ib
sourdQugh SlarieT
6 rbsp
"
I cup
):. cup 2 bp ! IllsI'
cam" J} seeds \'r;:;cl,lblc 011
I lbsp
~ugar
]Ib uu.r
so unl ough stancr
\I, cup
I /. cups
\'ieur
waler
I Ibsp
:4 ,",u p
\'\ cu p () liJsp
I
y,
l~p
CT:tl"kcd
whC~1
2 1bsp
hUlWT
3 Ib:.p
I b~p
honey
I \I, lbsp
I
S;l11
IZ· lSp
llbsp
cu ps
brt"td flour
1 cups
] ISP
, "P
)'e
I ItK p
] cup
brl'Old nour
I cup
wholt'-wheal nour
L~p
] I! Ib I ~l""
II (U P
] II, ISP
~ll t T" O D
J he
' ''C I I! O '( NT S
Hi rhsp
I I~
lOl l
dried rmlk ~h
J lhs l' IY, lsP
I II cups I ~, (;Ups
2'A tsp
rea~1
night before baking bread. ma ke a sponge by
combining the sourdough
S lam' T,
Yo cup
WOller
('f, cup
,' II T il 0 Il
for larger 10aO. rye nour, lind [ ISp caraway seeds.
The night hcfore making bread, make the sponge by
:::::o\'cr loosel), and hours.
mixing sourdough starter, 'f,
SC I
in a worm place for lit
8
1c;ISI
l' UP
bread nour, and :tbou 1
2 tbsp wattr. Cover luosely and put in a warm place for at least 6 hours.
PUI sponge and remaining ingredients in 3 bread pan in
order s uggested by your bread machine instrucllons. Set
Abo Ul 20 m inutes before sltlrling bread , put the. crac ke d
for wllole-wheat bread. mc(iluIII crus t. Press Start.
wheat in a slllall saucepan. CO" e r wi th wate r. Bring
To hake bread in
:I
convent ional
O\· CII .
SCt the machine
for the dough s tage. Remu\'e when d ough is read}~
10
a
boil. th en boil 6 minutes, Drnin the wheat tho roughl y, the n let it cool at least 10 IIlHlllles.
pUllch down. Shape illl/) 11 lung, fat loaf or a rou ncl loaf.
Stir dow n the spongC' and PUt i( in (he bread mach ine
Place
pan with Ihe remainder of 1he water. Add cooled whcal
011
a baking sheet slightly sprinkled with
cornmeal. Cover looscl)' and put in a warm place to rise
and remai n ing ingredients in the order suggcsted by
unril doubled
fOur bread mac hine mstrUClions. Sct for who le-wheat b read, medium crust. Press Start.
11\
volume:, about I hour,
W hen brcad has risen. make a wash of 1 lightly IIl'aten egg and I Ibs p water. Lightly brush t he wash su rf:l ec o f the loaf, tak ing C3re not
10
OVCT
the
den3te Ihe dough.
•
Bake bread in a prehra (oo 350' F o\'en unl1l bread is crusty and makes a hollo w sound when lapped till Ihe lOp a nd bottom, RIG Ur Suu ru()u:-;:h
Whult·· WhcJl Ihl''1
SOURDOUG H FREN CH BREAD
SourdollgJr bread ((Ill be bolll sI14bborn (111(1 rCIIII'£/"(IIII(;III(I/, bill il is a/so de/ieiDtls. Un/ilu: moSI oj 'he OIlter sourdough recipes ill Il1is boah, 'he sourdough SIW IeI' ill Ihis bread is (I major ingredielll , 1101 j llst (I small additioll for exIra flavo r: TIl e flavor will V(II), accOl~/i"g /0 Ihe type of soU/riollgll Slarlcr you use alld the ai rbo rlle wild yeasts in your arc(!. Because I he sponge sit s 0 111 Jar at least eig/II 1I00lrs and Qllsorbs /IIoiswre from tlte air, Ihe amolll11 oj w(ller yOIl add IIUly also vw y. 1 lb LOAF
I I'GRED'[NT S
I ll lb LOAT
M lE fll OO
'Ii cup
sourdough Slarter
I ('up
The day before you bake the bread , make Ihe sponge by
y. (UP 2 bp
water
61bsp
mixing Ihe sl:Hler, Y. cup nOllr, and 2 Ibsp water. Cover
sugar
I \bsp
loosely and put in a warm place. Lei si t at least 8 hours.
~l,
I Y. tsp
bread nour yeast cornstarch water
2" cups
I [SP
, Yo cups 2~p
I tSp 2 tbsp
Put sponge. 2 tbsp Walcr, sugar. sail , remaining nour,
I tbsp
and yeast in bread pan in order suggested by your bread
I II, tSp 3 thsp
machine inSITUCliollS. Sel for French or while brClId, dough sllIgC. Press Start. When dough is read)'. remove from bread machine and punch down. Shape Ihe dough in lO one s hort . fal loaf. one round 10.1f. or one baguette for the s maller recipe. IWO bagucttcs for the large onc . Place loaf on baking sheet [hal has been sprinkled wiLh cornmeal. Usc a sharp knife
10
CUI several dillgo nal slashes in the lOp.
Cover bread loosely a nd sel it in a warm place to rise. This is a slow-rising bread which may take an hour or longer. Preheat o\"en to 400 F. When bread has n sen. dissolve cornstarch in 2 tbsp wtl1er and light l), hrus h it over lhe surface of the bread . For crustier bread , place a shallow pan of boiling waler on the bottom s helf of the oven . or usc a spray bottle to squirt water into the oven several times wh ile baking. Bake 35 to 40 minutes. until crust is browned and bread makes hollow sound on top and bollom when rapped with knuckles.
COFFEE CAKES , SWEET BREADS , AND DOUGHNUTS
Cr~ N A\lO N SnC KY B U!\~
R ,'\ IS£ D D OUGHNUTS
106
II I
KUGFLI IOPI-
K OL I\CII E
10 7
11 5
ORANGE M O" I(EY BREAD
SOPAII'I LL AS
108
11 6
C IN NM.\ O.\l R AIS I N SWlltL 13 11.1: ,0,0
P ECAN CRESCENT R OLLS
11 0
I I6
BEIGI'- ETS
ApPL E K UCIiEN
1I I
I I7
CALAS
I I2
CiNNAMON STICKY B UNS
advlI nce lIIul reJrigermClI oW:ll1ighl. III Ihe Illuming, they \VilI have 10 fillish their second rising before yOlt blllll, them.
T hese sweel, sticllY
hUllS
can be lIssemblnl
i ll
to 12 inches long. Spread the soft butter over the
I ~GREI)IE~ r S
surface of the dough. Thickly sprinkle brown sugar and cinnamon over the surrace, spreading to edges. Roll
DO UG ll
cu p
dough inlO a long cylinder or (·ylindcrs. SliCi ng
milk
~
'>gg
I
crosswise through the cylinder, CU! into IS pieces rOT the smaller redpe, 22 pieces for the larger.
3 IllsI'
bu([cr
4',\ lbsp
'l: eu I)
sligar
61bsp
" lSI'
sa h
'(. lSI'
The
bread flour
3 cups
separately in muO"in pans. The muffin-pan rolls arc
)"casl
I lbsp
nealer and crusty on the outsid e. Ir you eook them in
2 cups 2151'
roll~
can be bilked together in haking pans or
baking pans. they will bl' sorter. An 8-inch square F1 U . ING " (UP
I lSI'
2 IllsI'
baking pan is the perfect size ror Hille rolls; a 9 x 13-
hrown sugar cinnaillon
i!i cup l'~ tsp
,·(·r), soft bUller
31bsp
inch pan s hould hold 15 rolls.
Make the syrup by combining butter, brown sligar, and wate r in a small pan. Heal until bUlter is melted and sugar is dissolved. Stir well. Ihen pour syrup into the
31hsp I,
cup
tbsll
bottoms or Ihe baking pan or mufrin-pan cups. Place
brown sugar
y. cup
two pecan halves in the bollom of each mufrin cu p. or
,,";!h.T
3 tbsp
on the top of each roll if you :ue using a baking pan .
H
rlace rolls in rnufrin cups, or turn them upside down
llilsp JO
4'~
bUller
p·c(an hall'es
(so pecans arc on the holtom) in a baking pan. Cuver MET n Ol>
rolls loosely, set 1hem in a warm place. and Ie! (hem rise
Pul d ough ingredients in bread pan in order suggested
until doubled. 4S minutes 10 I hour.
by you r bread machine illsnuctions. Sct for while or
Bake rolls in a preheated 350"F oven un1i11hey arc
sweet bread. dough stage. Press Start.
nicely brown ed, 17 to 22 minutes in a mufrin pan, 20 to
Remove Ihe dough from the bread machine and punch down. LeI it rest for 5 minutes
to
make it easier to roll
25 minutes in a baking pan. The rolls must be removed from the pan immediately. or the sugar syrup will
out. While dough is relaxing, mix brown sugar and
harden. Keeping in mind Ihal excess sugar syrup will
cinnamon to make filling. For Ihe smaller recipe, ro ll
run off. invert the pan or muffin pan over a large plate
dough inlo a rectangle 7
or baking sheet. Let them cool slightly, o r the hot sugar
to
8 inches wide and about 16
inches long. For Ihe larger recipe, ro ll into
IWO
CUI
down in half and
rectangles, each 7 to 8 inches wide and II
will burn your mowh.
KUGELHOPF
TJII S is (III Aus/dell! bread rcplllecily brol/gh! 10 FrwJ(:e by M(lrie Allloiu('I/I'. II is a Swccf ,Jr uif -slUddeci balfer bread and will 110{ coo ll evenly ill Ihe bread
so mUSf be baked ill the OVCII. If is collsidercd so special (/ brcad aJ1l1led tube 1'(/11 was crcatcd jo r iI , bill (/ Imllc/( 1'(111 or angel-food ((I/If' ()([II \Viii do nicely.
"We/Jillf', Ihal
I !b UlA!
IN G ~lDI[NTS
2 .. 1 yo lk
P lib 1ll,II
'gg> milk
-I c&&-~
r up
buller
y; cup
Ji\ \bsp
3 tbsp 'Ii
l'i (;Up
sugar
\Ii cup
,/, lSp
va l1llla
l iSp
2 1;;1)
gr:ucd lemon peel
,/, lSp
2 cups
SOIl!
I IDsp lisp
bread nour
3 cu ps
2"P
r casi
I IllSp
Y. cu p
raisins
'Ii
t' Up
slil'creJ almond"
" ('up cup
If,
conrcciloncr;, sUg;lr
MIlliOU
Put al l ingredients
CNCept
raisins, almond s. and
(O n rcctio ne rs sugilr in bread pan in o rd er sugges ted by your bread mac hine inst ructions. Set for while o r sweet bread , dough sta~c . Press Star!. Add raisi ns and almo nds at the beeper or ah cr the first k n cadil1 ~. Remove the dough from the bread machine and pu nch down. Lcl ll rest fo r 5 mmUlCS. Bu lte r a 6-cup tube pan for the smaller loaf. a 9-cu p lube pa n for Ihe la rger loaf. Put the dough in the pa ll and sprc<1d it arou nd even I)'. lover loosely and PUI in II Wafm place 10 ri se 4 5 mmu tes 10 I ho ur. Bake kugel ho pf in a preheatcd 350"F oven until :1 s kewer inserted in bread comes ou t dc:m. 35 to 40 minu tes. Let cool 10 minutes. then invert on cooling rack. Dust with confec tio ne rs s ugar while kugelhopf is st ill warm.
ORANGE MONKEY BREAD
Thi s sweet pHII~(/fJart b'-ead is ajavoriLc brea/ifasl /I"ca l. SmtIH halls of sweet, oran ge-flavored dOl.gh Me dipped ill (I melted buucr sea _~0I1ed wUh orange IiqucU/; dirJpcd ill ci nnamon alld sugar, aIld layered ill (I b(lhillg pall. T/le bread is IVondoju! w/,ell wa rm, but slil/tastes good al 1"00111 lemperaLUrc. Tillie lhe mal~il1g of lhe braId so it collles oul oj the oven J 0 w 15 millilies before lI1eal time.
I Ib LOAF
ING II.~IlL~ i'i T S
I \.i Ib !.OAr
mixtu re, then in cinnamon-sugar and layer in baking
'ii cu p
milk
I cup
pan. Note: the pieces in the first layCT should be dose
1 [bsp
bUller
3lbsp
but not to\lChing 10 give them room to rise. On each
2 lbsp If; tsp
sugar
31bsp
succeeding layer. place balls so they overlap empty
'A tSp
spaces on the layer beneath. You can pUt the asscmbled
2 "P 2 cups
graled orange peel
1 Lbsp
bread in the refrigerator the night before, and it will rise
bread nOllr
3mps
1y, tsp
yeas\
l '/' \sP
3l bsp 2 Ihsp
melted bUller
~l'
or-~I\gc
liqueur or
4Y" bsp 3 tbsp
sugar
IISp
cinnamon
lemperalUre and finish rising, then bake. Monkey brt:ad is traditionally baked in a tube pan, 10 inches across for the larger loar. a 7- or 8-inch pan fo r the smaller loaf.
orange juice I cup
a li n 1e overnight. Let the dough retu rn 10 room
1 'Ii (uPS
HowevCT, it looks impressive and tastes JUSt as good
l 'li LSP
when baked in round casserole dishes, about I inch smaller in diameter than the tuhe pans.
M £l"I\OD
Drizzle any remaining buner and cinnamon-sllg,\T over
Put first seven ingredients in bread pan in order
lhe dough in the pan. Cover il lousely, and put it in a
suggested by you r bread machine instructions. Set for
warm place to rise. When bread has doubled in volume,
white or sweet bread, dough stage. Press Start.
abo ut )0
Lighlly bu tte r baking dish. A few minutes before dough is ready, melt butter. Stir in orange juice or orange liqueur. In a separate bowl, mix the cinnamon and sugar. I'ut aboul half of the cinnamon and sugar in anothe r bowl. Each time you di p a bulte!), bail into the sugar, it will drip a lillie of the bulter into the sugar, and the sugar will become hard to work with. Then replenish it wit h some of the reserved cinnamon and sugar. Remo \'e the dough from Ihe bread machine and punch dow n. Roll dough into a thic k log and
CUI
it into :2.0 to
24 pieces for the small loaf. )0 to 36 pieces for the large loaf. Roll pieces of dough into balls (they do not need 10
be perfectly rou nd). Dip each ball in butter-orange
10
40 mi nutes, put il in preheated 350"F
o~·en.
Bake until bread is lightly browned and a skewer inserted in the bread comes out clean, about 25 to 30 minutes. InveTl bread on serving plale, heing very careful of the hot syrup that has collected al the bOllom of the pan. (Drain off excess syrup first , if desired. 0I· 1el the syrup run onto the plale. ) Remove baking pan , let it cool a linle, and serve.
CiNNAMON R AISI N SWIRL B READ
Tili s is all eas), b,-mll/asl brcad 111(11 tastes /ilIC cinllalllon rolls, a/fhol/gh if is IIvt (IS gooey. It is delicious lV(irm ami docsn', nced butler. The IJrcad ((/11 be ll55cmblal flu!' nighl btjore. firm /cIf to rise in ,lie refrigerator 0\,£1'II1glll . I Ib LOl l
t'1GI[J)I I-N TS
l iZ Ib LOAr
% cup
milk
I th5p
bUller
1~ 1001'
) Ibsp
sugar s.;. It
of'" l!)sr-
bread nour
3eups
I lSI' 2 cups 2lSP 'f, cup
11\ 1001' ',: cup I lSI'
I '4
cup~
1'I. ISp
yeas!
J
r:ll~ins
lOOp
61bsp
I'cry soft butter
2 lOOp
brown s ugar
6 tb!,p
rin n:U1l01l
I /, lSI'
~1 F. TII O I)
Put firsl SIX ingrcdienls in bread pan in o rder s uggcsted
hr you r bread machine instructions. Sci for whlle or sweet bread, dough stage. Press Start. Add the raisi ns afler the first kneading or whcll the beep sounds 10
add fruit. Remove hUller Irom rcfngeralor to soften it. Mix brown sugar and cinnamon, BUiler a g'ti-inch loaf pan (large enough fo r eilher recipe). Rlo nl0VC dough frolll bread mac hine and punc h down, Let it rest 5 minutes. Roll it out on a lightly fl o ured surface to form a rectangle about 8 II1ches wide and about 16 inches long. Spread the bulter, then sprinkle the brown sugar mixture over the surface of the do ugh. Roll It into a fat 8-inch-long cylinder. Tucking the edge under, put it in the loaf pan. Loosely Co\'cr a nd put in a warm place 10 rise for 1 hour. Bake the loaf in a preheated 350"F oven until top is golden and a skewer inserted
III
the bread comes Ollt
clean , 25 to 30 m1l111tes. Remove the bread from the pan a nd put it on a wire rack. Let it cool at least 30 minutes so lhe hot sugar docs not burn you .
BEIGNETS
T hese sm(/II, di(/lIJolld~sJwpC(I doughllllfS (lrc (/ slap/c ill New Or/calls, when' they are lradi[ iOlwlly ealell warm wirl! ((ift ( HI /a;1. M.... n oS i Ixvr'l
.y, cup
IN GRED IE NTS
milk
MAt.:ES
I /.
6 IXlzn.l
cup~
egg
METHOD
Pul all ingrcdicnls except oil and confectioners sugar in b read pan ill order suggested by your bread machine
,/, 1Sf'!
vanilla
21bsp
bUlle r
LSI' 3lbsp
II, c up
sugar
fI Ibsp
II, ISP
salt
Y. LSp
When dough is ready, pun!;h down . Lei il rcst about
nutrncg
I ~ ISp
5 minutes. Then, on a lightl), nourcd surfa ce, roll dough
3X (UPS
in to a recta ngle about 'f, inch thick Working at a
2 \': ISp
diagonal to the edge of the rectangle, cut dough into
Y. IS!) 2'/, cups I '/, ISP
bread nour yeast oil fnr frying
<.:Onfcclioncrs sugar
Yo
ins tructions.
SC I
for while bread, dough stage.
Press Slart.
l 'h-inch strips. Then cut the strips into diamonds with a new series of cuts, almos t bUl
1101
quite perpcndicular
to the first. Place the diamonds on ungreased baking
sheets. Cover loosely and put them in a warm place
It)
rise for 45 minulCS. Pour oil at least 3 inches deep i1110
:1
d eep skil let. wok,
o r saucepan. He:lt oil to 36S' E Watch the o il temperature rarcfull)\ as it can climb qukkl y. Slide a few bcignels into the hOI oi l. Do not nowd them. They will bob back up to the s urface. Cook until golden on the bottom , 2 to 3 minliles. Then turn and cook :mothcr 2 to J minules on lhe olher side. You ma y need to hold the bcignets dowll wi lh a huge spoon o r o ther cooking u tensil to keep tbem from turning unwo ked side up ag:lin. \Vhe n bcigncts arc golden. remove them from the oil. letting thcm drain for a few moments over the oil. Then put them on severalla)'crs of papcr towels. Sprinkle them with confect ioner's sug:lr. Bcignets should be served warm . You may pUl the coo ked bcignels in a warm oven while others arc cooking. Make surc thc oil lcmpcmture returns to 36S' f befo re you "dd the nex t balch of beignets.
( ALAS
,-;cc jrillers fIlade Illil/, a Y C(lSf clough (III(/ fried /ilIC sm(ll/ douglllllllS. TIle graills oj coolml rice disappear jll/O ,/'r delicious Pliff.~ off ried clough.
Callis
,
\1i1 1>. I :. )0
2 I~r b lbsp 'I,
[.'ip
'I, bp
,/,
I~p
2 l UpS 2mps ] l .'ip
t •...,G
1II-e
\HI(I - ~ 45
\1F. Tll o n
3
PUI all ingrc chcllls exce pt Ill] and confectioner's sugar in
vanilla
I Ibsp
brc:td pan in ordtr suggcsted by yo ur bread machine
~ ugar
y, clIP
RlOJUH ~
,"', salt
)I. L$P
{.
nutmeg
instructions. Scl ror whu c hread, do ugh s tage. Press
Slart.
l~p
gral ed !em ...." peel cooked. ('001('0 rice
~. ISp
When clough is rein.!)', punch down. LeI it rest about
) cups
5 rniruuts. Then
bread nour
J cups
them on a greased b.1king s heet . (Lightl y flour rour
l ~,
p:asl
011 for rr}lnl: conrtcuoner"~
sugar
["P
CUI
off w .. lnUl-Slzed pleces and place
h;:lIlds. If necessary. 10 wo rk with the sticky baiter.) Cover loosely a nd put them in a warm place [0 nse for I hour. Pour oi l 31 lcasl 3 1I1ches dee p into a deep skillet, wok , or saucepan . 1kat oil 10 365 F. Walc h the oil temperature cardully. as it can chmb qUIckly. Slide a few rice balls HlIO [he hOI oil. Do nOI crowd them . The)' will bob back up wlhe surface. Cook until golden on the bOllom , about 2 mlllutes. Then lurn and cook another 2 minUICS o n Ihe other side. When rrillers arc golden. remove them rrom the oil. JClling them dmin fo r a few moments over [he uil. Then pul them Oil scveral bl),e rs of paper towels. Sprinkle them with confec tio ner'S suga r. Cabs should be served war m. Yo u lim y put the cooked calas in a warm oven whilc others arc eookmg. Make sure Ihe oil temperature returns [0 365 'F before you add the next balch o f I..-alas.
RAI SED D OUG HNUTS
Coaled ill sugar or dri zzled wilh a sugar glaze, these dough nuts are delici ous. M"'KE~
8·10
I NG R El)lfN T S
'4 c up
milk
M... ~ r:5 12- 15
ME T II OLJ
~
PUl all ingredients except oil and s ugar coating in
<.:up
bread pan ill order suggested by your bread machine
'gg
2 \OsP y. cup
bUlle r
31bsp
instructions. Scl for white bread , dough stage.
s ugar
6 lOOp
Press Start.
'I, tsp 2 cups
bread flour
~"
When dough is read y. punch down. Let it res t about
l 't. lSp
reast
X IS P 3 cups 21: tsp
oil for frymg
5 minutes. Then, o n a lightly noured surface, roll dough
into a rectangle about
~
inch thick. Using a doughnut
cutter or a 3-i nch cookie CUller, ell! C Ii O I C E Of S U G AR COA TI NGS
confectioner's sugar granulated cinnamon and sugar sugar glaze (see below) SUGA R G LAZE
Yo
cup confectioner's ~ugar \I, tsp vanilla I tbsp wann milk
OUI
do ughnuts. If
you are not using a do ughnut euner, cuI out a 'h-inch hole in Ihe center. Knead scraps together and lei rest 5
minutcs. Rcroll the dough and
CUI
out more do ughnuts.
Place the doughnuts on ungreased baking sheets. Cover loosely and put them in a warm place 10 rise 45 minutes 10 I hour, unti l doubled in bul k.
About 15 minutes before doughnuts finish rising, pour oil at least 3 inches deep into a deep skillet. wok, or saucepan. Heat oil to J6Y F. Watch the oil temperature carefully, as it can climb qUickly. Slide two or three doughnuts into the hot oil. Do not crowd them. Cook until golden on lhe bollom. 1V. to 2\{ minutes. The n turn and cook the other side. \Vhen doughn uts aTe golden, remove them from the oil, lening them drain for a few Ill0l11entS over the oil. Then put them on several layers of paper IOweiS. Mak e sure the oil tempera tu re returns 10 365"F before yo u add Ihe next batch of doughnuts. Put conrcctioners s ugar or a mixture of cinnamon and granulated sugar in a paper bag with two doug h nuts. Shake until they are coated Remove and repeat unti l all doughn uts are coaled . Alternatively. mix the ingredie nts for the sugar glaze together and drizzle it over the lOps of the douglmuls.
K OLA CHE
'",-a. Koladu'.s a n" individual Czcchos lovallian pas/ d es wi l II fruit or d lcesc fillings, oJfen eatclI {I( Easter or CilrislIIras. Be/ow arc reci pes Jor/lIIo fi llings, or you ((m lise your fa vorite recipe Jar other j l11il, /1111 , or poppyseed f illings. For special occasions, Sfn' /' a variety offillin gs.
MA)(I:S 16
I ,' I
r.
1.[ 01 I"I'i T S
MM I;S 24
METII 01)
I + I yolk
Put all ingredients in bread pan in o rde r suggested by
): cup
your bread machine i nstruclLo ns. Set for while bread,
dough stage. Press Stan .
\I cup
.gg milk
SOg(20l)
bUlle r
85 g (3 oz)
." cup
sugar
6 lbsp
'(, ESp
salt
l'
lSp
lightly 0 i11 W() baking sheets.
2 cups
bread nou r
3 cu ps
Whe n do ugh is rcad r, remo\'e frOfll bread mac hine and
I \I ESp
)'Casl
21' ESp
punch down. CUt s maller reCipe into 16 equal pieces,
con feClioncrs sugar
the la rgeT recipe into 24 pieces. Roll each piece into a ball a nd
,,"PI. I C OT F I U . I N G
(Makes enough for 16 ko laches)
'h cu p chopped dried ap ricots ~ cu p sugar 2 lbsp apricot brandy. ol'1lngc liqueur or orange juict
fl ~Hl e n
slig h II)'. Place baits abo ut 1 inch apart in
ba king pan. Cover loosely and set in a war m place to rise until doubled. abo ut 45 minutes. Preheat
0\'1' 11 10
37S'E Gentl}' use one nnger to make an
indentatio n in the top of each kolache, taki ng care no t to deflate the roll. GenII), wide n the hole wi th your nngcr. Put about I tbsp of filling (sec be low) in eac h
C IIEE SE f ILLI N G
(Makes enough for 24 ko!aches) che~.
3
Ot
~
cup ricolla
cream
softened
che~ . w~ ter)'
kolache. Bake until kolaches arc golden brown. 15 to 20 minutes. Sprinkle with confectio ner's sugar whi le slill warm .
liqU ids poured off
I egg yo lk 3 l~p sugar IS tsp fresh lemon Juice
AP kl COT flL L I S G
Put aprico ts in a s mall saucepan. Cover with wale r. Bri ng to a boil , the n reduce heat to very lo w. Simmer until wa ter evapo rates, watching closely and stirring frequent I)' so apn cots do no t scorch. J USt as last bit of water evaporates. add sugar and hqueur and hea t just until s ugar dissolves. abom I minute. Let cool slightl y. then
pur~ e
in blender or food processor.
C H EESE f l ll ll" C;
Bea t all ingredients together until smoot h.
SO PA IPILLAS
PECAN CRE SCEN T R O LLS
These Mexkwi lr/~af S are coaled with sugar and served wirll hOlley.
W ith pecans, brown sugar, and cillfJalllon , Ihese
~AKf5
16
I "GR[O I ENTS
'Ii cup
W~lcr
sweel rolls are irresistible.
~AKI:S 25
MA KES 16
1\ (UP '.i cup
lard or solid shorte ning
I Y, Ibsp
~
I Ibsp '{, lSp
sugar
t Y>lbsp
2 cu ps
bread floUl
I y, lSI'
)'cut
milk
~h
mrlk
11'. cups
cup
bulter
6 1bsp
cup 'I, ISp
s ugar
6 tb6p
~"
}'; ISP
~ ~ 15p
3
2'6 cu()S
c Up5
2 '~
MA KF.5 24
'gg 71 cup
'A (U P I IDsp
l NG ~ED1ENTS
2 "P
br(3d flout
J Y. cU()S
yeast
I Ibsp
LSp I' II. lI NG
oil for frying
conftctioner's sugar
METHOD
Put all ingredienlS except oil and confeclioner's sugar
21bsp
vny soft bUller
'Ii cup
brown sugar
I lSI'
ci nnamon
IY, 15P
'6 cu p
finely c ho pped
): cup
JIbsI' ~
cup
pecan ~
in bread pan in order sugges ted by your machine's instructions. Set for white bread, dough siage. Press Stan .
~E THOD
When dough is ready, punch down. let it
PUI all dough Ingredients in bread pan in order
Test
about
'j
minutes. Then , on a lightly fl oured surface, roll dough
suggested by yo ur bread machine instructions. Set for
into a rectangle about '" inch thick. CUI dough into 2-
white or sweet bread, dough s tage. Press Start.
inc h squares. Place squares on ungreased baking sheets. Covf'r loosely and put in a wnrm place 10 rise': while you
heat the oil , about 15 mi nutes. Pour oil at least 3 inches deep into a deep skillet, wok , or saucepan . Hea t oil to 3')O"F. Watch the oil temperature C"J.refully, as it can climb quickly. Slide a few sopaipillas imo the hOI oil. Do not crowd the m. Cook until golden , turning once. Total cooking lime is
\Vhen dough is ready, remove it frnm the bre:.ld machine and punch it down. CUI the s maller recipe in two equal parIS, the larger recipe into Ihree parIS. lei the dough rest for ') minutes. Oil two or thret': baking sheets. On a lightly flo ured s urface, roll out each section of
dough into a circle, aoout 8 inches in diameter. Spread surrace with soft bUller and sprinkle with mixed cinnamon and s uga r, and pecans.
l 'h to 2 minut es.
Cu t each circle into eight wedges. Starting from the Remove sopaipillas from the oil, letting them drain for a few moments. Then put thelll on several laycrs of paper towels. Sprinkle with confec tioners sugar, or put sugar
o utside of the circle, loosely roll up each wedge toward Ihe point. StreIch slightl y and pull it into a curve. Sct 011
the baking sheet with the point unde rneath.
and sopaipil1as in a paper bag and s hake . Make sure the oil temperature returns next batch.
LO
3')O"F berore you add the
Let the dough rise until doubled, about I hour. Bake in preheated o\"e n 37YF, 12 to 15 minutes.
A pP LE KUC HEN
Ku clten is all easy Jruil -Jilled GC n1UHI coffee ({,he.. Tilis recipe is jo)" all apple WP1Jillg, bUf you c(ln SlIiJslilUle soft f rUi ts Silch as peaches or apricots and sJlip cookillg Ille. fruil before ballillg. lib LOM
I"'GI E O I EN TS
I \'J lb
I.()A~
Put all dough ingrcdienls in bread pan . Sel for white o r
'gg
II cu p /. cup
milk bUller
6 tbsp
'" cup
sugar
6
y,
(Sp
~h
:-IET II Ol)
~cup
I b~p
sweet bread, dough stage. Press Start. Make the fruil lopping w h ile bread machine is working.
:.: ISp
Pre-cook the apples slightly to soften them. PUI them in
2t;ups
bread flour
3 I: ups
a saucepan with the lemon juice and about V. cup water.
1 ~J ISP
yeasl
2'" ISP
Bring water to a boil, then reduce heal and si mmer apples, stirring frequentl y, unlil they are barel), soft, 7 to
T O P' I NG
10 minUies. Add a lillie water if needed SO ap ples don',
) cups
p«led and sliced apples
4'h c up&
lisp
fresh lemo n juice
I "P b tbsp
~
cup
bread flour or all-purpose flour
scorch, but there should be as lillie liqUid as possible in the pan when apples are done. In Ihe mcanlimc, mix the flour, sugar, and cinnamon. When apples arc done, toss them with about ) tbsp of
X cup
sugar
Y, cup
IISp 21bsp
ci nnamon
I V, ISP
bulter, soflened
31bsp
the lopping.
~·ti1\
the softened bUller with the resl of
the topping. Sel apples and topping aside un lil dough is read}: BUller a IO-i nch round pan (I like
fa
use a s pringform
pan) or a 9-inch S
pans. Pallhe dough imo the botlOm of Ihe b,.king pall. Arrange apples on top of the dough. Sprinkle topping ovcr apples. Co\'er kuchen and PUI it in a warm place to rise l5 to 20 minutes. Preheat o\'cn to 350-[ (The s horl rising period
Will
produce a denser, chewier dough. A
longer rising period
WIll
produce a lighter, morc bread-
like dough.) Bake kuchen u ntil edges of cake are golden brown, 30 to 35 mmutes.
HOLIDAY BREADS
HRfF KI NGS BREAD
VANcCKA
I 19
124
P Al'." DE M UER 7 0 S
M O RA VIAN SUGAR B READ
12 0
12 6
I-I OT C ROSS BL NS
SW [DI S ~I C I IR I STMA S BRE AD
121
126
P A"ETTONE
GREEK NEW YCAR S B READ
123
127
CHALl.AH
123
THREE KING S BREA D
T'm:~c Kings Brccul, or Ros({/ de los RL')'cs, is eatell
jll
Mexico {mel Puerto
Rico 011 Twelfth Niglu , )lIIlIUIIY 6, Inc day IIle Ihree hings brouglujcsils giflS. A lilly ceramic doll, coin, or /i llW beall /Jwy he Meldell ill lite brr.ad. The persoll who finds if throws (j party 0 11 C(III(I/e Mass, Feblllwy 2. I lb U.1A1
INGM[OII; N 'I' S
egg
J!'-:
Ib LOAf
I ... 1 yol k
." cop
w~ln
I' cup
21~p
powde red milk
) lbsp
I~C llP
bUlln
6 [bsp
SUgJf
4 /, lbsp
:} Ilbp
'"' IIsp
2 Cli pS
grdloo orange peel Sltll bread Ilour
2 I:.p
>'eJSI
J lbsp
(hopped walnuts
21bsp
r.11~ins
3 1bsp
candled c herries
1 lbsp
1'/,
l!op
3 cups 1 Ibsp i y, lbsp 3 \bsp ·+/, Ibsp
G I. AZl
100 g (3~ oz ) co nfeclloner:'; SligH
I lbsp milk or cll'arn
't
L~p
vanilla
M~Tl I O D
PUI all dough ingredients excepl fruit and nuts in bread pan in order s uggested by yo ur bread machine instructions. Sct for wllite or sweet bread, dough stage. Press Start. Add frun and nuts at beeper or aher first kneading. \Vhen dough is rudy, rcmove from pan and punch down. Let it rest 5 minutes. BUller an IS-inch baking sheeL Roll the bread into a rope, about 24 inches for I:lrgcr loaf. Bring ends of t he rope toget her 10 form a
Bake bread in preheated -tOO F o\"en un III
~olden ,
about
2S minutes.
ring. and place bread on baking sheet. Inserl a ceramic
Make glaze by comhining sugar. milk. and \·aniI1:l. Tilt'
doll, bean, or foil-wrapped coi n into the dough from the
glaze should be thin enough 10 driz:le II . bUI nOI runn y.
underside. Cover dough and put in a warm place 10 rise
Adjusl milk if necessary. Whcn brrad has c\loled slightlr
until doubled, 4S minutes to I hOllT.
but is slill warm, drizzlr lhe glJzr o"cr tIll' ring.
PAN DE M UERTOS (BREAD OF THE D EAD)
Th is sweet bread, flavored wilh orange ped ali(I (wise seed and decorated willI sllllll and crossboncs, is traditionally cmen ill Mexico oll ihe Day oJOI/: Dead. TJlis is a day oj celebmlioll in Mexico, whclt re/mives 1t0llor tlu: dead by visiling llieir gnu·cs and leavingjlowCl's alld food fhere. This bread is slu'1u:d and ballcd in a convenfiOlla l oven. The dough will /ir ill either the J -pOIIIU/ or I 'Ii-IJOlIIul bread machillc. I I'IGIE Dl[ N T S
M El li OO
J: cup walcr
'l ISP am~ seed
I. cup Imlk
3 cups bread nour
white bread , dough slagc. Press Stan.
'/. cup bulltT
I tb5p yea~l I egg while
/. cu p sugar 'Ii ISP sah
1. Ibsp waler
Grease a bakmg sheet . Make. an egg was h by mixing the
lis p groled orange j)(cl
y. ISp cinnamon
2,,,,
1.
ISP
suga r
PUI all btl! las! four ingredients in bread pan in order suggested by your bread
m~chinc
ins tructio ns. Set for
egg wh ite and 2 tbsp wate r. When dough is read)'. remove It from the bread machine and punch down. Cut off about
~
cup of dough. Shape
the rest of the dough into a large, round loaf about 2 inches high and place it on the baking sheet. Cut the small piece of dough inw thirds. Roll twO pieces between your palms
[0
form skinny ropes. Flallen the
ends a liule so Ihey look like bones. Dip them in the egg wash, then place them on lOp of Ihe loaf in an X so they look like crossbones. Fiallen lhe remaining piece of do ug h into a round. then pull il a lillie to elongate it so il looks like a skull. Dip il in the egg wash , then lighll)' press il
OntO
the loaf. just above Ihe c rossbones.
If desIred, add lears or facial features.
Brush the loaf wilh egg was h . Cover the bread loosely. Set il in a warm place to rise un til puffy. 30 10 45 minutes. Preheat oven to 375"F. Brush bread again wilh egg wash . Mix sugar and cinnamon and sprinkle over the bread . Bake until bread is browned and a little crusty, 30 10 35 minutes.
H OT CROSS B UNS
H OI C ross BUlls, a n Ellg/is!1 {mclilioll, a re
ell/ell
011 Good Ffirlay. WidlOUI dre
cross, Iltey maliC del iciolls hrea llj(lSI rolls year- rouml. MAKES 18 TO H
.).I [1 H OO
'gg
I • I yolk
PUI all mgrcd icllIs except currants or raisins in bread
y, cup
mIlk
pan in order suggested by you r bread machi ne
'(, c up
bU !l ~ r
i' cu p 'Ii cup
:0 cup
sug~r
(I
WoK£'> 12 to Ib
IIsp
I NG R ':'Dlt"'T~
grated
ictnol1
peel
IllsI'
I Y, ISP
' "P
12 LSI'
cin namon
',( ISp
nutmeg
" l~p
ground dovcs
~ lSp
~"
bread nour
I' LSI' J cups
}"CaSl
I Ibsp
2 cups 2 bp '" cup
curra nts Dr
r,lisin~
I,z tsp
' "P
\! cup
inStrucTions. Sct for while bread , d oug h stage. Press Start. Add the curran ts or raisi ns :Iftc r the firs! kn radmg or when Ihe machine Sig nals ii's ti me to add frui t.
Lightly 011 a 9·illc h squa re pan or .. lO-inch round pan for the smaller loaf. a 9 x IJ-inch pan o r two 8 x 8inc h square pans fo r Ihe large r rreire . W hen dough is ready, remove frolll bread machine and punch down C ut sm aller reeipe into I2 10 16 eq ual pieces, Ihe larger reei pe into 1810 24 pieces. Roll each
G I. AZE
',I l"UP
confectioner's sugar
1 tbsp milk or cream
'4 lSI' lemon juIce
piece inlo a ball. Place bans aoout '/,-i nch apart in baking pan . Cover loosely and SCI in a warm place 10 rise until d oubled , 45 minutes 10 1 h our. Preheat oven [0 375' F. With a sh arp k n ife or razor blade, CUI a c ross in the tOp
or each ro ll. Bake 12 [0
15
mi nutes, U1I1i1 a skewer inserted III roll comes out clean Make glaze , adding s ugar or milk if need ed to gh'e it a consistency that will allow you 10 dri zzle it over the rolls but is not runn y. Let ro lls cool slightl y bUI nOI comple[ely. Drizz le icing in a cross, fo llowing the eu[s in [he top of [he bun .
PANETTONE -~ • • ~
TlliS is
(III
«
. -
Italian Christmas bread dislillguis!tecl by its tall, domed shape.
1 Ib LOAf
,
I NGREDIENTS
I "1 lb LOAF
~cup
milk
6 lbsp
'gg>
3
3 tOOp J Ibsp VIl.'>P l isp IISp Y. lSI'
butler
2. cups
1001' 4 /, lbsp
~h ~(I
van illa
anise
Challah is WI egg bread OWl is ovcn -ballcdfor the jewish S(thlml/! . It is usually a siraighl , Imtided locif, bur sometimes Ihe braid is coiled Ii/Ie a Sltail. At Rosil Haslla ltal!, il may be fo rm ec' ill (/ circle, symboliziltg a prayer risi ttg Iteavellwcml.
"'I.
suga r
gr.lled (emoll
CHALLA H
s~ed
lIb 1.01.1'
,
X ISP 1'1. tsp 1'I. lSI' X ISp
bread flou r
J cups
21sp ) lbsp
yea5t
I lbsp
pine nuts
2lbsp
gol den raisins
J cbsI'
It: cup
c hopped candied
'h cup
'1\ cup
waler
3 y. c up
1 lb" p
bUller
1'/, l!>sp
211lsp
sugar
) Ibsp
'W
~I ,
IIsp 2 cups
'"P
nOUt
I \I,
I~p
brcad flour
) cups
reasl
I Ibsp
Glo\Z t
rruil
1 Ibsp
1 ~: lbi OAf
I NGl EDIENT S
I cgg ),olk
IIsp waler
I tool'
1-2 lSI' (lOppy seeds MF.TIlO Ii
PUt all ingredients except pine nu ts, raisi ns , fruil. and
M[T lI lll)
the iasl lablespooll of nour in bread pan in order
Put ingredients in bread pan in o rde r suggested b)' )'our
s uggested by yo ur bread machine instruc tions. Set for
bread machine instru ctions. SCI for while b read, dough
white bread, d ough stage. Press Sian.
stage. Press StMt.
The high sugar content interferes wilh Ihc rising action
When dough is read )" rC lllove and p unch down . Cut
o f the yeast, so it is k neaded after the fi rst risi ng.
d ough into three equal parts. Roll each piece into a ro pe
Remove the dough and punch down. Toss candied fruit
abo ut 12 inches lo ng for the small loaf, 1610 18 inches
with J tbsp nour, then gen Uy kn ead the fruit , raisins,
fo r the large loa r. Braid the three ropes togelher. Pi nc h
and pine nutS in!() the dough . Put the d ough in a
lhe ends toget her and turn t hem under. Cover the loaf
buttered pan and turn so all sides are greased. Panettone
a nd set it in a warm place 10 rise until dou bled in
is traditiona ll y ba:;ed in a tall, cylindrical pan. Use a 1_
volume, 45 minutes
pound coffee can o r as-cup soumt d is h for the smallcr
Pre heat the o\'en to 350"F. Ma ke glaze by bea ling egg
loaf and a slightly oversized loaf pan o r an S-cu p rou nd
)'olk and water wit h fo rk. Brush lightly over loaf.
casserole dish for the larger one. Sel it in a wann place.
Sprinkle tOp with poppy seeds.
10
I hour.
cover loosely, and let rise until doubled in volume. Bake until lOp is nicdy browned, 30 Bake in p reheated 350"F oven until golden and skewer inserted comes OUI clean , 30 minutes.
l.",.T
Panettone
10
35 mi nutes.
V ANOCKA (CZECHOSLOVAKIAN CH RIST MA S B READ)
This is
braided loaf, seasoned willi gi nger and nutmeg and full ojfruit (lml lIuls. II talles somc IVOril to Imead iFI fil e Jnlil and to make /Il e elegant {l
bm ids. The. loaf is
bal~ed ill
dl/::
OVOI.
Tllis recipe will fi t both the
1-l'owu/ and J 0-poulld IJalIS.
Oil a baking sheet at least 14 inches long. When the
' ''G IIEllIEN 1"S
~
I 'U ~
1 lbsp yeast
cu p milk
cup sug~r I 15p
~h
't. cup shl ercd blanched
31monds
't
dough is ready, remove and punch down. Knead in the fruit and nuts. CUI the dough inlO four equal parts. Take three and roll each to fonn a rope about 18 inches
(UP golden TaISLn $
I tbsp candied ora nge peel
'I. ISP grQ\., md ginger
1 egg )'olk beaten with I Ibsp
'" ISp ground nliulIcg I (SP gra ted I~mon pcrl
wate r 2 lbsp sli ced almonds
3 cups bn:..d flour
con re<: li oner's sugar
long. Braid the ropes, pLllch ends togelher. and place on the baking shee!. CUlthe remaining piece
LIllO
fou r equal parts. Again.
take three and roll each between your hands to form a thin rope about 18 inches long. Braid the ropes and celiler the braid on lOp of the fat braid. Run wtlled fingers along the unde rside of the thin b...... id . then
M f. TlIOO
Put milk, egg. bUller. Sligar, salt , spices, lemon peel ,
lightl y press it onlO Ihe fat braid . Pinch the ends
nour, and yeaS t in bread pan in order suggested by your
together and press them unde r the ends of the fat braid .
bread machine instructions. Set fo r while or sweet
Cu t Ihe remaining piece into two equal parts. Roll each
bread , dough s lagI'. Press Slart. You may add the
into a skinn y rope about 16 inches long. Twist the two
almonds whe n Ihe machine Signals time to add
ropes together. Cel11er the twist on the thin braid. Wet
fTUH ,
but don't add the raisi ns and candied orange peel
yo ur fingers and run them lightly on the underside of
because the additional suga r in an already sweet bread
the twist. then lightly press 01110 the thin braid. Pinch
could interfere with the yeast's rising action .
the ends together and turn them under. Use four or five toothpicks to skewer the braids in place. Otherwise, the top braids may slip off as the dough rises. Cover bread loosely, put in a warm place , and leI rise until dough has almost dou bled, about an hour. Preheat the oven to 3i5'F. lightly brush with the egg wash. then sprinkle the sliced almonds over the top and press a few into the sides. Bake until brown and a skewer inserted in a thick part comes
OUI
clean.
Sprinkle witb confectioner's suga r while warm .
M ORAVIAN S UGAR BR EA D
SWEDISH CH RISTMA S BREAD
=--.... .... -
M OH/viCI/1 Sugar Bread is a coffee ca lif: 111(11 origrllll/cd ill Germany and was bl'Ol.ghl 10 the U,li/c el Slates by MoravimlS ""10 sell /cd in Non!, Carolina.
I Ib lIHI
I"iG.ED I E I'ITS
5 1bsp
)'; cup
l l,~
Ib 10A1
milk
h cup
'gg
I • I yolk
mashed potatoes
TITis is (/ dar/I , dellse lye bread ma(k wilh Sloul or ale, flavored willI orange peel alld lIlo /a sses, alld sllIdded willI bits of calldied oral1ge peel. I I is besl Ca/ CII si mply Wilh bUller. llh 10M
I NCI EDI (S TS
1\.: Ib LOAf
cup
dark SIOUI or ale
I'll cups
It, cup
)I
~egClable
J lbsp
butter
~ :t, I]"p
1 Ibsp
cup
sugar
6,bsp
3lbsp
molasses
y, ISP
salt
3 cu ps
):: cup
bread nour
2\<\ ISp
I ~ cups
\<\
~h
V, ISp 1 cups
b~ad
I '/, lSp
£lour
)' ca~ 1
~ ISp
1 Ibsp
'10 cup
brown sugar
V. tsp
ci nnamon
): ISp
''; ISp
nutmeg
''; tsp
31bsp
buner
2 tbsp
~ cup
4 '(, lbsp
l 'li lbsp 4'/, Ibsp \0:
lSI'
I c up
rye nour
211 cups
graled orange peel
1,/, Ibsp
2 1s p
T O" " IN G 5
od
yeast candied orange
I tbsp ~el
3lbsp
MET n o n
Put all ingredients exeepl candied orange pee! In bread pan in order suggcsted by your bread machine
MF.TlI OIl
PUI
~ ough
inSlruclions. Set fo r whole·wheal bread , mediu m crust.
ingredients in bread pan in order sugges ted
by yo ur bread machine instructions. Use a 9- lIlch loaf pan for the smaller loaf and a 9-inch square baking pan for
Iht'
larger one. Set fo r while o r s weet bread, do ugh
siage. Press SIan . When dough is ready, remove from bread mac hi n e and
punch down. I'm dough in a greased baki ng p:lIl and turn so all sides of dough are g reased. The mas hed potatoes s hould be plam , with no bUller, milk, or seasonings. Covet. put in a warm place, and let rise until doubled in bulk . Preheat oven to 375' F. Make topping by combining all ingredients m a small saucepan. Heat , STirri ng often , until bUller is melted and sugar is dissolved, With yo ur fingertips. gcnd y make shallow indenTations all over the top of the dough. Spread lOppi ng across
101'
of bread. Bake 30 minu tes.
Add candied orange peel after first kneadi ng or when
bcrper i n dicat~ li me
10
add fruit.
GRE EK N EW YEA R'S BREAD
T/d s bread, slightly sweet ami jlQvon'c/ willI orange, is (raC/ilionally emCll on New }'Cl.r~ Eve. TIl(' bailer Irides a coill ill rhe Im:ad, ami ('Ie persoll who find s if will IIlI Yf' gooel/lld: ill III(: /lew ycm; aCCOltlillg to Cree/lIme/ilion. I lb
Ul,\r
I N(; R f. I)I£N T S
J \l
Ib
LOAr
M E nlOI)
It I yolk
Put all dough mgredients in bread machltle pHn. SCI for
II cu p II cup
",hue or sweet bread. d ough stage Press S t.UI.
\( cup
'gg milk
t: (UP
bUlIf: r
%cup
61bsp
2lSp
sugar gr.l1ed 1e11l()11 peel
I trn,p
down . LeI it rCSI 5 minutes. BUller a baking shcet. Roll
21sp
graled orang!." pt"el
J lbsp
the bread imo a rope, about )0 inches for smaller loar.
II, ISp
Sol!!
Yo ISp
aOOm 40 inches for larger loaf. Coil .he rope inlO a
J
drcJc on the bunered b:lking sheet. Insert a foil -
br('ad nour
2 (uPS
yeasl
liSp
CU lb
1 lbsp
When dough is ready, remove from pan and (lunch
wrapped coin in to the dough from the underside, where 11
GLAZE
cannol be scC'n_ Cover dough and put
l!l
:l wa rm place
10 risc until doubled , 45 minutes to I hou r.
I egg while hcalel1 Wilh 2 lSI' \\3l cr 2-3
tbsp pi fie
f1UtS
(you may substitute slive red almo nds)
1- 2 Ib!.p sugM
Brush dough with egg-waler wash . Stick pine nuts in the fold s of the dough, follOWing the circular palteTll . Sprinkle with sug;u , Bake bread in preheated 37soF oven unlll golden , about 30 minUles.
INDEX Almond PopPYSttd IIrud 08 amaranth nuur 11 i\nada ma Brr~d }f Applr Bran Brud -16, i7 /\pplr Kuehen 11 7 t\ppl~ S;ll1ce IIndnul Bread 58 Arncol G rah~m Sread 112
lIagels 85 Banana S"", Bread. COCOnU I -+1 . -11 h~rlC)' "our II BasIl TOlnat.) Parml$ln Bread 53 Bath Ilun~ 1,1(} Beer Mustard Br("3.d 2of. 25 BeignclS III lI1aek I'umpc::rlllckd 2J Bolillos 9-f b"'n t 1
Bran CereallJrud-+l Brtadslicb Cn sp 7i Sofl75 llrillcbe 95 Brown Sugar PeC"fm Bread 31. 33 buck",'hcat nour ] 1 hulgur II bulgur ... hC~1 nuur 36 BUllermil k Bread. Cracked Wheal 37 8Ullc. mdk huil Brud 66 BlUlermll\.; Oatmeal IIrcad 28 BUllenndk. Pumpemlckd Brud 22 (alas 112 (aliforJll 3 Almond FIg Brud68 Challah 123 Cherry Ilazdnul Brud 55 ChIli C heese IIread 51 Cmnamon Raisin Bread 60 Ci nnamnn ltaisin Swirl Bread 110 Cinnamon !)lIcky Buns 106 Coconut fblUna Br~n Bread -fl . of3
c"rn flour I I cornm"al I! Cornmul Bread , Sour Cream 18 Cornmeal Yeasl Br~ad 211. 29 Couage Ch~~ 0111 Bread OW cracked wheal I I
C racked Wheal BUllermdk Buad 37 Cranberr) Or;onge Brud 6'5 C rl)l~san1s 71 Cumin Bread. O",nge J I Oat" Granola Bread -f9 Dou ghnuts, Raised 113
Egg bread lB. 19 fat·fr« dough 13 i;ns i n dough 13
1'l1eead" 93 French Bread 80 So urdough 1M Garhe Herb Monkey Bread 72 Garlic Pepper Pnt~lo Rolls B2 Ginger Appl~uce Bread, I.... u ta's 60 Grabam Bread 26 Apricot 62 gr~ham nour 10 Granola Bread, Dat" 49 Greek NeW Years Bread 127 Hamburger Buns 75 Hazdnut Bread Apple ~uee '58 Cherry 55 Herb Bread, hall3n J() lIon~)' Orange Multi -G ra in Bread H Hone), Whu t Bread 17 lI o! Cross Bu ns 121 I~ o! Dog Rolls 75 Italian lkrb Bread J.O J(olal·b" 115 Kugelhopf 107 UlUra's Ginger Applesauce Bread 60
la"osh 93
Muravian Sugar Brud 126 Moroccan Bn:ad 9(1 Muffins. I;nglt~h In Multi ·Grain Bread 36 <>
Pan de Muerl05 120
Panel1on" In Pear llreaecan Bread 5 ~ PumIXmid;cI RaISin Rolls tIC. 81
Lenwn Poppyseed Plan 70 quulOa flour II
M.ango Macadl.m.a Nut Bread 61 Maple Pecan Ilrukrast Bread -fO Mill".! Hrfad 39 millrt flout II millet grains 11 Monkey Bread Garhc Herb 12 Orange 108
rice flour II RI(oIl3 Walnut t Inh Bread 58 R}'e Bread 27 Light 20 Onion Dill 20, 21 So urd ough 102 Somdough Walnul 101
Rye CreS(;elll Rolls 76. 77 rye fluur I J
Sail)' Lunn Iltnd 33 50alt 12 Seed Bread 38. 3<,) Semolma Bread 77 S(:lllohna nOUT 10 Sopai pillas 110 Sour Cream Cornmeal Rread Itl Sourdough french Bread 10+ Sourdo ugh Rye Bread 102 So urd ough Slatter ]00 Sourdough W31nut Rye Bread 101 Sourd()l'gh Whole-Wbeal Bread 101. /03 sora nour II Su nsbint l\read -fS Swedish C hristmas Brc~J 126 S.... ~d ,~h L.mpa Brl""ad 81 S" 'eet Potato Bread i<,) Swee l Red Ptp~r Sllge
Bread 61 sw«teners 12- LJ Icm~ralUTe of
mgrcdicnts 8, L4 Three Kmgs Bread 11 9 tritkale 10 TOmal
'3
Bas.. frail MIX Brc3d 62. 63 Tropical Pmeapple Bread 59
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