BreadMachineDigest.com

Sunflower Raisin Bran Bread

BMD — Thu, 26 Jun 2008 23:17:30 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  soy milk, plain
  2               cups  brown rice flour
     2/3           cup  rice polish
     2/3           cup  garbanzo bean flour
     2/3           cup  potato starch
  3        tablespoons  date sugar
  4 1/2      teaspoons  xanthan gum
  1 1/2      teaspoons  salt
  5          teaspoons  yeast
  1                cup  raisins
     1/3           cup  sunflower seeds

Place all of the ingredients except for the raisins and sunflower seeds in
your machines full assembled pan and in the order specified by your
machines manufacturer. Select the basic, white or raisin cycle. If your
machine has an add ingredients beep feature set that and add the raisins
and sunflower seeds at the beep or during the last 10 minutes of the final
kneading.

Spelt Bread

BMD — Thu, 26 Jun 2008 23:11:23 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/8           cups  goat milk
  1 1/2    tablespoons  molasses, blackstrap
  1 1/2           cups  spelt flour
  1 1/2           cups  whole wheat flour
  2        tablespoons  vital wheat gluten
     3/4      teaspoon  salt
  1 1/2      teaspoons  active dry yeast

Place all ingredients in your machines fully assembled pan and in the
order specified by you  machines manufacturer. Select the
wheat/grain/basic or white cycle and press start.

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Per Serving (excluding unknown items): 74 Calories; 1g Fat (14.4% calories
from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 3mg
Cholesterol; 147mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

The Bread Machine Digest’s Bread Pudding of Death

BMD — Thu, 26 Jun 2008 23:04:05 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  cream cheese
  14            ounces  sweetened condensed milk -- 1 Can
  14            ounces  milk -- 1 Can
  4              whole  eggs
  2              whole  egg yolk
  1         tablespoon  vanilla extract
  4             slices  raisin bread

In a blender container put the cream cheese, the condensed milk, regular
milk (1 condensed milk can worth), vanilla and the eggs.  Blend until
smooth. Pour mixture in to a baking dish (make sure it is large enough to
hold it all, plus the bread). Then using a knife cut the bread in to 1/2
inch cubes. Place the bread cubes on top of  the egg/milk mixture. All the
mixture to site for a moment or two, to allow the bread to soak up the
egg/milk mixture. Next place the baking dish with the mixture in to a
larger baking dish. Place both in a preheated 350 degree oven. Pour about
1/2 inch of water in to the outter (larger) baking dish. Close the oven
door and bake for 1 hour and 15 minutes to 1 hour and 20 minutes. Remove
dish with the pudding and allow to cool, then place in the fridge to
chill. Serve with crushed sugar sweetened strawberries and whipped cream.
It is also great plain.

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Per Serving (excluding unknown items): 629 Calories; 27g Fat (39.2%
calories from fat); 22g Protein; 74g Carbohydrate; 1g Dietary Fiber; 364mg
Cholesterol; 398mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2
Non-Fat Milk; 4 1/2 Fat; 3 1/2 Other Carbohydrates.

Prune Rice Bread

BMD — Thu, 15 May 2008 20:28:22 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 7/8           cups  soymilk, plain
1/2           cup  unsweetened applesauce
2               cups  brown rice flour
1/2           cup  garbanzo bean flour
1/2           cup  rice polish
1/4           cup  date sugar
4 1/2      teaspoons  xanthan gum
2        tablespoons  flax seeds
1           teaspoon  salt
4 1/2      teaspoons  yeast
1                cup  prunes -- pitted and chopped

Place all of the ingredients except for the prunes in your machines full
assembled pan and in the order specified by your machines manufacturer.
Select the basic, white or raisin cycle. If your machine has an add
ingredients beep feature set that and add the prunes at the beep or during
the last 10 minutes of the final kneading.

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Per Serving (excluding unknown items): 146 Calories; 1g Fat (8.5% calories
from fat); 3g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 182mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Fat.

Light Wheat Sourdough Bread

BMD — Thu, 15 May 2008 20:25:57 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2           cups  healthy active sourdough starter
1/3           cup  water
1 1/2    tablespoons  butter
1 1/2    tablespoons  sugar
3/4      teaspoon  salt
3/4           cup  whole wheat flour
3               cups  bread flour
1 1/2      teaspoons  active dry yeast

Place all ingredients in your machines fully assembled pan in the order
recommended by your machines manufacturer. Place the pan in your machine.
Select the French or Basic/White cycle and press start.

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Per Serving (excluding unknown items): 169 Calories; 2g Fat (11.5%
calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 4mg
Cholesterol; 149mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Flour Tortillas

BMD — Thu, 15 May 2008 20:21:59 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2               cups  bread flour
1/2      teaspoon  salt
3        tablespoons  shortening
1/2           cup  water

Place all ingredients in your machines fully assembled pan, in the order
specified by your machines manual. Select the dough cycle and press start.
The dough should form a nice ball of dough. You may need to add a table
spoon of water or flour to get it there. when the dough cycle is finished
kneading, stop the machine and remove the dough to a lightly floured
surface. Divide the dough in to 8 equal size chunks. On a lightly floured
surface coat both sides of the ball with flour and roll out to a shape
that is as round as you can get. Cook the tortilla in a heavy skillet that
has a light coating of oil or pan spray. Cook for 2 minutes on each side
or until there are little black burnt looking spots. Remove from the
skillet to a plate and cover with a towel. The tortillas should not be
stiff. Repeat with the remaining dough balls.

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Per Serving (excluding unknown items): 166 Calories; 5g Fat (29.5%
calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 134mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Fat.

Cinnamon Pear Rolls

BMD — Thu, 15 May 2008 20:18:20 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Dough
1/2           cup  warm water
1            6oz jar  baby food -- pears, divided
1              whole  egg -- slightly beaten
3               cups  bread flour
3        tablespoons  sugar
1           teaspoon  nonfat dry milk
1/2      teaspoon  salt
2 1/2      teaspoons  yeast
Filling
1/3           cup  brown sugar, packed
1 1/2      teaspoons  cinnamon -- ground
1/4           cup  raisins
1/4           cup  walnuts -- chopped
Icing
1/2           cup  powdered sugar
1/4      teaspoon  vanilla extract
2          teaspoons  milk

Using 1/2 cup of the pears place all of the dough ingredients in your
machines fully aseembled pan. Select the dough or manual cycle and press
start. When the dough is finished turn out on to a lightly floured
surface; knead until the dough is easy to handle. Cover; let rest 10
minutes. Roll dough into a 14x10-inch rectangle. Spread with remaining
pears (about 2 tablespoons). Mix brown sugar with the cinnamon and
sprinkle over the dough; add the raisins and nuts. Roll up, beginning with
the long side. Pinch seam to seal. Cut roll into 12 slices and place in a
13x9-inch baking pan coated with pan spray. Cover with a damp towel and
let rise in a warm place 45 minutes or until doubled. Preheat oven to 375
degrees. Bake 25 to 30 minutes. Remove from pan and cool on a wire rack.
Mix powdered sugar, vanilla and milk to make a thin icing. Drizzle over
the warm rolls and serve.

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Per Serving (excluding unknown items): 213 Calories; 3g Fat (10.5%
calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 99mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

Robert’s Orange Date Walnut Bread

BMD — Thu, 15 May 2008 20:15:44 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/4           cups  water -- * See Directions First
2 1/2           cups  whole wheat flour
1                cup  white bread flour
1/2           cup  rolled oats
2        tablespoons  butter -- softened
3        tablespoons  brown sugar
1 1/2      teaspoons  salt
2        tablespoons  orange zest -- finely minced
2              whole  oranges -- juiced * See Directions First
2          teaspoons  anise seed -- powdered
3        tablespoons  dough enhancer -- optional
1         tablespoon  yeast
Add Ins (add at beep)
1/2           cup  dates -- coarsely chopped
1/2           cup  walnuts -- toasted and coarsely chopped

* Juice your oranges and place it in the measuring cup and then measure
the rest of the water. The orange juice is to be counted as part of the
water. Don't forget to zest the oranges first, it is easier.

Place all of the ingredients in your machines pan in the order specified
by your user'a manual. Select the wheat or white cycle and press start. At
the add ingredients beep add the dates and the walnuts.

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Per Serving (excluding unknown items): 232 Calories; 6g Fat (21.7%
calories from fat); 7g Protein; 40g Carbohydrate; 5g Dietary Fiber; 5mg
Cholesterol; 290mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : I don't like whole anise seed so I powder them in a coffee
bean grinder (used only for spices). If you don't have a
coffee bean grinder use your blender or put them in whole.

For the brown sugar I use a natural sugar called sucanat
which is evaporated sugar cane juice. You should be able
to find it in a health food store.

You can use any type of dried dates you want. The little
pellets that are coated in oat flour work well and you
don't have to chop them. If you aren't going to use the
pellets then chop your dates and freeze them for 1 hour to
firm them up. This will keep them from mashing so much in
the bread dough when you add them. The pellets don't seem
to have this problem.

The reason for the amount of yeast is because of the wheat
flour, the oats, the dates and the walnuts. This is a
heavy bread and the extra yeast is needed to leaven the
bread to a good height.

As for the dough enhancer I use the brand that Sandi at
Health For You sells. I buy it by the case and love the
stuff. It makes a big difference in your bread. If you
don't have any dough enhancer you can leave it out. I do
have recipes on my site for some if you want to make some
yourself. http://www.breadmachinedigest.com look in the
BMD Orginal Recipes section.

Want to have some fun and be adventurous? Replace part of
the water (not the orange juice) with sourdough starter.
You may need to add more water after the dough begins to
mix this is caused by the how thick or thin your starter
is. Start with a 1/2 cup of starter that has been fed and
that is very active. Monitor the dough consistancy during
kneading and adjust with more water as needed. Remember
the dough should form a nice smooth round ball that is
tacky to the touch but no dough should remain on your
fingers when you pull them away.

Super Cinnamon Cinnamon Swirl Bread

BMD — Thu, 15 May 2008 20:12:30 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
* * * DOUGH * * *
1 1/8           cups  water
2        tablespoons  butter
3               cups  bread flour
1/4           cup  sugar
1 1/2      teaspoons  salt
3        tablespoons  dry milk
2 1/2      teaspoons  yeast
1           teaspoon  ground cinnamon
* * * FILLING * * *
1/4           cup  water
2        tablespoons  butter
2          teaspoons  ground cinnamon
1/8      teaspoon  ground nutmeg
1/8      teaspoon  ground ginger
1/2      teaspoon  vanilla extract
1/4           cup  brown sugar
2        tablespoons  cornstarch

Place all of the ingredients in your machines fully assembled pan. Select
the basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

Just after the final rise has started remove the dough to a lightly
floured work surface and knead out the air. Using a rolling pin roll the
dough out so that it is as wide as your machines pan and three times as
long. Try to make it as much a rectangle in shape as you can. Take your
cold cinnamon filling and spread it out evenly over the dough leaving a 1"
clean edge on both sides and one end of the dough. Starting at the unclean
edge of the dough (the side that is as wide as your pan) start rolling up
the dough as tightly as you can in to a log. When you are finished the
clean edged pan width end should be on the out side. Pinch the clean edge
in to the rest of the dough sealing the seam. Do the same to each end of
the log which should also be clean. Now tuck the ends under the dough log
so that all seams are on the same side.

Remove the paddles from your machines pan and spray the post(s) with pan
spray. Place the dough log in your pan seam side down. Close your machine
and allow the cycle to finish which should consist of the rest of the
final rise and the baking period and maybe a cool down or keep warm
period.

* * * Filling * * *

1 Hour before starting the dough combine all of the ingredients in a small
sauce pan and whisk together. Place over medium heat and bring to a
simmer. Simmer until the mixture has thicken and then cook 1 minute more.
Allow the filling to cool some and then place in the refridgerator to cool
completely.

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Per Serving (excluding unknown items): 205 Calories; 5g Fat (22.0%
calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 12mg
Cholesterol; 316mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : When you are putting the filling on the dough it is
important to do all of this as quickly as possible so that
you have as much rise time as possible. Take no more than
5 minutes to do. If you wish you can place the stuffed
dough in a large greased bread pan, cover with a damp
towel and allow to rise until doubled and then bake in a
350 degree oven for 35 to 40 minutes.

The Bread Machine Digest’s Buttermilk Bread

BMD — Thu, 15 May 2008 20:04:29 +0000

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/8           cups  warm water
1 1/2    tablespoons  butter
3               cups  bread flour
2        tablespoons  buttermilk, dried
2        tablespoons  sugar
1           teaspoon  salt
2 1/2      teaspoons  instant yeast

Place all ingredients except for the ingredients in the "Add at Beep" area
(if applicable for this recipe) in to your machines fully assembled pan.
Select the "Basic" or "White" cycle and press start.

10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. The dough should be tacky to the
touch like the sticky part of a Post-It Note™. If the bread is too dry add
1 tbsp. of water at a time allowing a minute or two of kneading then check
it again. If needed add another tablespoon of liquid. Repeat this until
the dough reaches the proper consistency. If the dough is too dry apply
the above steps but using flour instead of liquid.

Note: Just because you had to make this adjustment doesn't mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough consistency.

Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.

Add at Beep Ingredients

If this recipe has an "Add at Beep" section these ingredients need to be
added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don't add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.

The Bread is Done

Once your bread is completed allow it to sit in your machines pan for 10
minutes (no longer or it can get soggy). Then remove it to a wire rack to
cool. The reason for letting it sit for 10 minutes is to soften the crust
making it easier to get out of the pan. Allow the bread to cool at least
20 minutes before cutting it.

Paddle Removal

If you want to prevent the large holes that one gets from the paddle(s)
in your machine simply waiting until the final rise of the cycle has
started, remove the dough from the pan, remove the kneading paddle(s) and
then spray the post(s) with pan spray. Shape the dough and place it bake
in the pan, seam side down and allow the machine to finish. This will give
you a loaf with very small hole(s) in the bottom.

Dough Cycle Preparation:

Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the
directions above except instead of selecting the basic or white cycle
select the manual or dough cycle. When the machine beeps indicating the
dough is finished remove it to a floured work surface and shape in any
manner you choose. For ideas on shaping bread take a look at "Shaping
Bread Dough" in the Library section of this site. When it comes time to
bake the shaped bread generally you bake it at 350 degrees Fahrenheit for
30 to 40 minutes. The bread can also be checked for doneness by using an
instant read thermometer and checking the interior. The bread is done when
it is 200 degrees Fahrenheit inside (for wet dough's 210 to 215 is
better). For more information on baking bread in your oven take a look at
"Oven Baking: The How's and Why's" in the Library section of this site.

HearthKit Baking:

If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan
(make sure to use one large enough for a 1-1/2 pound recipe). Cover the
dough and pan with a damp towel and allow it to rise until doubled.
Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15
minutes before you plan to bake the bread. Uncover the pan of dough, apply
any crust enhancements you wish to it and then place in the preheated oven
in the middle of the HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough's 210 to 215 is better). When the bread is done
remove it from the oven, remove the loaf of bread from the pan and place
it on a wire rack to cool. Cool at least 20 minutes before slicing.

You can also do free form loaves. Instead of putting the dough in a load
pan, shape it in to a round and place it on a lightly greased sheet of
parchment paper. After the oven has been preheated slide the dough
parchment and all in to the center of the HearthKit and bake for 30 to 40
minutes or until the bread is golden brown, you can also check it with an
instant read thermometer the dough is done when it is at 200 degrees
Fahrenheit internally (for wet dough's 210 to 215 is better).

For rolls, etc. follow the directions in the "Dough Cycle Preparation"
section above except bake them on lightly greased parchment paper in the
middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough's 210 to 215 is better).

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Per Serving (excluding unknown items): 152 Calories; 2g Fat (12.5%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 201mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat
Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : If you wish to use fresh buttermil simply omit the dried
buttermilk and replace 1/4 to 1/2 cup of the water with
liquid buttermilk. You can add 1/4 tsp. baking soda to the
recipe to counter the acid bite from the buttermilk. I
however do not do this as I don't find the acid bite to be
a problem.