20 cup bread flour; (5 lbs)
1 1/4 cup sugar
4 teaspoon salt
1 cup instant nonfat dry milk.
After the initial mixing which only takes a few minutes, the rest is as easy as the store bought.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of mix.
Bread
1 1/4 cup water
2 cup white bread flour
3/4 cup wheat bread flour
1 tablespoon dry milk
1 1/2 teaspoon salt
1 tablespoon honey
2 tablespoon olive oil
1/2 cup carrots; grated
1/2 cup sunflower seeds
1/2 cup bran flakes
2 tablespoon wheat germ
2 teaspoon yeast; fast rise or 3 teaspoons
Add ingredients to your Bread Machine pan in the order given. If using the time bake cycle, place the carrots away from the yeast. This will help prevent the carrots from turning brown. This recipe can be used with the regular, rapid, or delayed time bake cycles.
Bread Machine Cornmeal Bread
1 cup water
1/4 cup vegetable oil
1 egg
2 tablespoon sugar
1 teaspoon salt
1 cup yellow cornmeal
2 cup bread flour
1 1/2 teaspoon yeast
This loaf rises very high and is suprisingly good.
Sourdough Buckwheat Bread
For a 2 pound loaf:
1 1/4 cups white flour sour dough starter (see below*)
1/2 cup butter milk
1 large egg
3 tblsp unsalted butter, melted
2 2/3 cups bread flour
2/3 cup whole wheat flour
3 1/2 tbsp light brown sugar
2 tsp salt
1 3/4 tsp SAF yeast or 2 1/4 tsp bread machine yeast
grated zest of 1 orange
Add the ingredients to bread pan according to the manufacturer's instructions. Use the dark setting for the crust and choose the Basic cycle. When the baking cycle ends, remove the bread immediately and allow it to cool fully before slicing, eating or storing.
*White Flour Sourdough Starter
1 1/2 ounce package commercial dry sourdough starter
2 cups bread flour
2 cups warm water ( 85°F )
1/2 medium apple, peeled, cored and cut into chunks
pinch of active dry, bread machine or SAF yeast
For the first feeding
1/4 cup bread flour
1/4 cup warm water
1. Combine the flour, yeast and packaged starter in a medium sized bowl. Whisk in the warm water until the mixture becomes smooth, then stir in the chunks of apple.
2. Pour the mixture into a crock or plastic container. Stretch a few layers of cheesecloth over the top of the container, securing them there with a rubber band, then wrap the container loosely with plastic.
3. Let the mixture stand at room temperature for 24 hours, stirring it two or three times. The starter will take on the consistency of pancake batter as it ferments, becoming bubbly and producing a distinct sour aroma.
4. After the first day, remove the chunks of apple and whisk in the first feeding flour and water. Let the mixture stand for another 8 hours, after which it will be ready to use. This mixture should produce about 2 1/2 cups of sourdough starter.
Recipe From: The Bread Lover's Bread Machine Cookbook.
Hints for Successful Sourdough Baking
Always make starter in a glass container. Never store in metal
containers or use metal utensils. The starter will react with
the metal.
All ingredients, including starter, should be at room temperature
(70°- 80°F). Cold ingredients will slow down the activity of the yeast.
When removing starter. always replenish it. Let stand at room
temperature for 3 to 5 hours, until bubbles start to form.
Cover and refrigerate.
If starter separates (liquid forms on the surface),
stir until blended before using.
If the liquid that forms on the surface of starter turns pink in color
at any time, discard the starter and start over again with
fresh ingredients.
important: Sourdough bread made in an automatic breadmaker
requires the addition of yeast. The starter’s strength and the rising
times in the breadmaker are not sufficient to allow for proper rising
without the use of additional yeast.
Italian Herb Bread
1 and l/4 cups water
1 and l/2 tablespoons vegetable or olive oil
1 teaspoon salt
3 and l/2 cups bread flour
2 teaspoons sugar
1 tablespoon dried parsley
l/4 cup grated Parmesan cheese
2 teaspoons dried onion flakes
112 teaspoon dried basil
112 teaspoon garlic powder
2 teaspoons active dry yeast
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a wel (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and ctose the lid.
5) Press “Select” button to choose the french setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
7) Press the “Start/Stop” button.
Special Winter Bread (no Delay Timer)
7/8 cups water
2 tablespoons butter or margarine
1 large egg
1/4 cup molasses
l/4 cup corn meat
2 and 3/4 cups bread flour
2/3 cup whole wheat flour
2 and 1/4 teaspoons active dry yeast
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a welt (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press ‘Select” button to choose the Sweet setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
7) Press the “Start/Stop” button.
Recipe From: Oster Bread Machine
Apple Walnut Bread
3/4 cup unsweetened apple sauce
3/8 cups apple juice
3 tablespoons butter or margarine
1 large egg
1 teaspoon salt
4 cups bread flour
l/4 cup packed brown sugar
1 and l/4 teaspoons cinnamon
1/2 teaspoon baking soda
2 teaspoons active dry yeast
l/2 cup chopped walnuts
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the wet.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press ‘Select” button to choose the Sweet setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
7) Press the ‘Start/Stop” button.
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