Vicki
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Age : 40
Joined : 12 Oct 2006
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Localisation : Chesapeake Beach, Maryland
|  Subject: Bread Machine Breads  Fri 29 Dec 2006, 10:35 pm | |
| MAPLE RAISIN BREAD - JOANNA LUND
Serves 12
1/2 cup fat-free milk
1/2 cup Log Cabin Sugar Free Maple Syrup
2 tablespoons I Can't Believe It's Not Butter Light Margarine
2-1/2 cups bread flour
1/2 cup whole wheat flour
1 teaspoon table salt
2 teaspoons active dry yeast
3/4 cup seedless raisins
In a bread baking pan container, combine milk, maple syrup, and margarine. Add bread flour, whole wheat flour, and salt. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a 1-1/2 pound loaf. Add raisins when "add ingredient" signal beeps. Continue following your machine instructions. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1-1/2 pound loaf.
Each serving equals:
HE: 1-1/2 Bread, 1/2 Fruit, 1/4 Fat, 9 Optional Calories
149 Calories, 1 gm Fat, 5 gm Protein,
30 gm Cabohydrate, 231 mg Sodium,
16 mg Calcium, 2 gm Fiber
DIABETIC EXCHANGES: 1-1/2 Starch, 1/2 Fruit
BANANA OATMEAL BREAD from JoAnna's Kitchen Miracles
1/4 cup Land O'Lakes no-fat sour cream
1/2 cup fat free milk
1 egg or equivalent in egg substitute
2 tablespoons I Can't Believe It's Not Butter
Light Margarine
2 cups (2medium) sliced bananas
2 cups bread flour
1 cup whole wheat flour
1 cup Quaker Old Fashioned Quick Oats
2 tablespoons Splenda Granular
1 teapspoon table salt
1/2 teaspoon baking soda
1 tablespoon carnation nonfat dry milk powder
1 teaspoon apple pie spice
1 1/2 teaspoons active dry yeast
In a bread baking pan container, combine the sour cream, milk, egg, margarine, and banana slices. Add bread flour, whole wheat flour, oats, splenda, salt, baking soda, dry milk powder, and apple pie spice. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a
1 1/2 pound loaf. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1 1/2 pound loaf.
HE 1 2/3 bread 1/3 fruit 1/4 fat
16 optional calories
186 calories 2 gm fat 7gm protein
35 gm carbohydrate 232 mg sodium
20 mg calcium 3 gm fiber
Diabetic Exchanges 2 starches
Bacon Beer Bread
3/4 cup nonalcoholic beer
1/4 cup water
2 Tablespoons granular Splenda (I used Splenda in packets -- 3 pkts.)
2 Tablespoons Dijon Country mustard (this is important)
2 Tablespoons reduced-calorie margarine
1/2 teaspoon salt
1 1/2 teaspoons (one 1/4 ounce package) active dry yeast
3 cups bread flour
1/2 cup Hormel Bacon Bits
1/4 cup chopped green onion
In baking pan container, combine beer, water, Splenda, mustard, margarine, salt, yeast, and flour. Follow your bread machine instructions.
Add bacon bits and onion when "add ingredient" signal beeps. Continue following your machines instructions.
Remove bread and place on a wire rack to cool. Cut into 12 slices. Will make a 1 1/2 lb. sized loaf.
Serves 12 -- Each serving equals:
HE: 1 1/3 Brd, 1/4 Fat, 1/4 Slider
2.9 Points
146 cal, 2 g fat, 6 g prot, 26 g carb, 348 mg sod, 6 mg calc, 1 g fiber
DIABETIC: 1 1/2 St
Zucchini-Pimiento Bread
1/2 cup water
1 tsp salt
1 T. dried onion flakes
1/4 tsp dried minced garlic
1/4 cup (one 2-oz jar) chopped pimiento, drained
1 1/2 cups grated, unpeeled zucchini
2 3/4 cups bread flour
1/4 cup whole wheat flour
1 T. granular Splenda
1 1/2 tsp active dry yeast
In a bread machine, combine water, salt, onion flakes, garlic, pimiento, and zucchini. Add bread flour, whole-wheat flour, and Slenda. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a 1 1/2 pound loaf. Remove loaf and allow to cool on a wire rack. Cut into 12 slices.
12 servings CAN FREEZE
HE: 1 1/3 bread, 1/4 vegetable, 1 opt. calories
108 calories, o gm fat, 4 gm protein, 23 gm carbohydrate, 1 mg sodium, 4 gm calcium, 1 gm fiber
Diabetic: 1 1/2 starch
Joanna's Kitchen Miracles p.275
High Protein Diet Bread
1 1/2 teaspoon yeast
1/4 cup nonfat dry milk
1 1/4 cup bread flour
1 cup whole wheat flour
1/4 cup soy flour
2 tablespoon wheat germ
1/2 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon honey -- see * Note
1 cup water
* Note: Use the spoon you used for the oil, and the honey won't stick to the spoon!
Place all ingredients in the bread pan in the order recommended by your machine's manufacturer. Process on the White Bread cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: A high fiber, protein-complimented bread developed at Cornell University.
Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
Yield: "1 loaf"
Fat-Free White Bread
3/4 cup water -- plus
1 tablespoon water
1 teaspoon lemon juice
1 tablespoon applesauce
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon dry milk
2 1/4 cups bread flour
1 1/4 teaspoons active dry yeast
Make sure all ingredients are at room temperature.
Follow the instructions for your particular brand of bread baking machine. This recipe can be made and baked with the "Basic" bake cycle.
This recipe yields 1 loaf.
Comments: High elevations may make dough rise faster. If recipe does not work as is, decrease yeast by 1 teaspoon at a time. You may have to increase water; start with 2 tablespoons. Addition of gluten will help the structure of the bread, add 1 teaspoon per cup of flour.
You may freeze the baked breads; cool before wrapping in plastic wrap, place in plastic bag and seal. Bread may be frozen up to six weeks. Thaw by partially opening wrapping to allow moisture to escape gradually.
Source: "Toastmaster Corp. (ABM recipe collection) at http://www.toastmaster.com"
Yield: "1 loaf"
Dairy-Free Raisin Bread
3/4 cup liquid non-dairy creamer -- at room temperature
1/2 cup warm water
1 tablespoon canola oil or vegetable oil
3 cups Eagle Mills Best Loaf Bread Machine Flour
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 teaspoon active dry yeast
1 cup raisins
Place all ingredients into bread pan, except raisins, in the order listed. Add raisins at fruit signal or during second knead cycle. Use basic bread setting.
This recipe yields a 1 1/2 pound loaf.
Helpful Hints: For a sweet treat, top the bread with a simple glaze made from 1 1/2 cups confectioner's sugar and 3 tablespoons of water.
Comments: This makes a wonderfully rich, moist raisin bread that the whole family will enjoy. Use the delay timer and enjoy fresh hot raisin bread for breakfast.
Source: "Eagle Mills Bread Mix Products (ABM recipe library) at http://www.eaglemills.com"
Yield: "1 loaf"
Buckwheat Bread
1 1/2 teaspoons active dry yeast
1 tablespoon dough enhancer
1 1/2 tablespoons dry milk
3 tablespoons sugar
1 3/4 cups bread flour -- plus
2 tablespoons bread flour
1 1/2 teaspoons salt
1 tablespoon wheat or oat bran
1/4 cup wheat germ
1 1/4 cups buckwheat flour
1 1/2 tablespoons butter
9 ounces warm water
Place the ingredients in the bread pan in the order recommended by your machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: This has a strong buckwheat flavor and texture. It is good with vegetable soups or for morning toast.
Source: "The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
Yield: 1 loaf
Brown And White Rice Flour Gluten-Free Bread
3 large eggs -- see * Note
8 ounces lukewarm water -- (90 to 95 degrees)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
1 cup white rice flour
1 cup brown rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons brown sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast
* Note: Measure eggs into a 2-cup measuring cup. Add 8 ounces of water or enough to fill measuring cup to just over the 1 2/3 cup marking.
In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan.
Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker.
Program machine for BASIC RAPID or BASIC/SPECIALTY Bread Setting and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on top after about 10 minutes of mixing. After mixing, the bread maker will then go through the rise cycles and be baked.
When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cool on rack completely before slicing.
This recipe yields a 2 pound loaf of bread that will be about 5 inches high.
Source: "West Bend Corporation (ABM recipe collection) at http://www.westbend.com"
Yield: "1 loaf"
Light Oat Bread
1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons yeast
Add ingredients to bread machine pan in order recommended by your machine's manufacturer. Use regular light setting.
This recipe yields a 1 1/2 pound loaf.
Source: "Bread Recipe.Com (ABM recipe collection) at http://www.breadrecipe.com"
Light Rye Bread
=== SMALL LOAF - 1 lb MACHINE ===
3/4 cup water
1 tablespoon oil
1 tablespoon molasses
1 1/2 cups Robin Hood Best For Bread
homestyle white flour
1/2 cup rye flour
1 teaspoon caraway seeds
2 teaspoon Purity cornmeal
1/2 teaspoon salt
3/4 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
=== LARGE LOAF - 1 1/2 to 2 lb MACHINE ===
1 1/3 cups water
2 tablespoon oil
1 1/2 tablespoon molasses
2 2/3 cups Robin Hood Best For Bread
homestyle white flour
1 cup rye flour
1 1/2 teaspoon caraway seeds
1 tablespoon Purity cornmeal
1 teaspoon salt
1 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
Select loaf size. Add ingredients to machine according to manufacturer?s
directions. Select WHITE cycle.
Quick Note: Decrease yeast slightly for a denser texture.
This recipe yields 1 loaf.
Comments: Enjoy plain or add caraway seeds to suit your taste. This light rye has a lighter than usual texture, making it a perfect partner for shaved smoked meat. And depending on whether you add seeds or herbs, you can save the bread crusts (provided there are any left over) and crush
into bread crumbs.
Banana Nut Quick Bread -- Low-Cal Version
1/3 cup skim milk
1/3 cup Butter Buds, prepared liquid
2 large eggs -- beaten
1 cup bananas -- ripe, mashed
2 1/4 cups all-purpose flour
1 cup Splenda -- granular
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts -- finely chopped
Put ingredients into bread machine in order listed. Use Setting 6 for Quick Breads.
At beep, add walnuts. Scrape down sides and bottom of bread pan with rubber spatula. Cut into 16 slices.
ENGLISH MUFFIN BREAD
3 Cups All-Purpose Flour
1 Pkg. Active Dry Yeast
1 Tablespoon Sugar
1 1/4 Cups Water
3/4 Teaspoon Salt
Cornmeal
Add ingredients in the order recommended by your bread machine manufacturer. Close cover of bread machine, select White Bread, and press "Start" button.
As soon as the bread begins to bake, raise the lid and sprinkle a generous tablespoonful of cornmeal over top of bread. Close lid and continue to bake until done.
Conventional Oven Method: In a large mixer bowl combine 1 cup of the flour and the yeast. In saucepan heat water, sugar and salt until warm (115-120 degrees), stirring to dissolve sugar. Add to dry mixture in bowl. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Shape into ball.
Place in lightly greased bowl; turn once to grease surface. Cover; let rise until double (about 1 hour). Punch down. Cover; let rest 10 minutes. Grease a 1-quart casserole; sprinkle with cornmeal. Place dough in casserole; sprinkle top with cornmeal. Cover; let rise till double (30 to 45 minutes). Bake at 400 degrees for 40 to 45 minutes. Cover loosely with foil if top browns too quickly. Remove from dish; cool.
YIELD: 1 loaf
Bread Machine Tips
Brushing the bread with melted shortening -- butter or cooking oil results in a tender, more browned crust.
For a crispy, shiny crust, brush top with milk, water, or egg diluted with milk or water. You can use egg whites, yolks, or the entire egg.
Mix together 1 teaspoon cornstarch, dash of salt and 1 tablespoon water. Brush this mixture over bread and sprinkle with sesame or poppy seeds.
After baking, brush breads with melted butter to soften the crust and to enhance the color. If you want a crisp crust, omit brushing with butter.
Helpful Slicing Tips: A serrated bread knife is a useful tool for slicing freshly baked bread without tearing them. Cool the bread slightly before attempting to slice, then slice loaves on a bread board, using a gentle sawing motion. Bread that's still warm is easier to slice if turned on its side. If you have an electric knife, use it to obtain clean slices quickly without squashing the loaf of bread.
Sourdough Starter: Soften 1 pkg. active dry yeast in 1/2 cup warm water (110 degrees). Stir in 2 cups warm water, 2 cups all-purpose flour, and 1 tablespoon sugar. Beat until smooth. Cover with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Cover and refrigerate until ready to use.
To keep Starter going After using some Starter, add 3/4 cup water, 3/4 cup all-purpose flour and 1 teaspoon sugar to remainder. Let stand at room temperature until bubbly, at least one day. Cover and refrigerate for later use. If not used within 10 days, add 1 teaspoon sugar. Repeat adding sugar every 10 days.
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Vicki
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