The Bread of Life – Bread Machine Recipes Part 1
It is simply amazing some of the recipes and exports that you can turn out with today's modern bread machines. I have a bread machine that is a joy to work with and so easy that one of Geico's cavemen could use it. I have in the past made everything from my own Danish to the ever popular Italian calzones. My sandwich bread recipe promises to make some great rolls. Below you can review several of the bread machine recipes which I have collected over the years.
P pound loaf of Country Time Harvest Bread
1 1/4 cups of water
1/4 cup of skim milk powder
1 1/2 tsp of salt
2 Tbsp of honey
2 Tbsp of shortening
1 cup of whole wheat flour
2 cups of all purpose flour
1/4 cup of crushed Flax Seeds
2 Tbsp of unsalted Sunflower seeds
1 Tbsp of Sesame seeds
1 3/4 tsp of quick acting Bread machine yeast
Place all your measured ingredients into your bread pan and set your bread machine on the Whole wheat cycle. You can easily do a lot of experimentation with this recipe. You choice of substitutions are endless. You could substitute the designated sunflower seeds with other seeds such as pumpkin seed if you so desire. You could experiment with adding chopped pecans or walnuts to the mixture in place of the sesame seeds. You may even desire to use sugar in place of the honey or possibly you would want to experiment with using molasses.
I have used 1 cup of whole wheat, 1 3/4 cup of regular flour and 1/4 cup of cracked wheat or rye. The recipe generally comes out better if you process it on the dough cycle specifically you should plan to bake it in your oven. I like to let it rise properly in the loaf pan until it reaches about 1 inch above the loaf pan then its time to bake it.
Popular Flour Tortillas
3 1/2 cups of bread flour
3/4 teaspoon of salt
1/2 cup room temperature butter
1 cup of warm water
1 teaspoon of yeast
Place all of your ingredients in your bread machine pan in the order which they are specified by your particular bread machine manufacturer and then select the dough cycle. Upon completion of the dough cycle turn the dough onto a floured counter and knead it until all the air has been removed at which time you should divide the dough into 16 pieces. Round each of these pieces into a small ball and then flatten them to make small disks. Mist each piece with some cooking spray and cover the dough with some plastic wrap or a large plastic bag. Let the disks rest for about 30 minutes.
Now place a baking stone on the bottom rack of your oven and preheat the oven to 500 degrees F. On a lightly floured surface roll out your dough into 1/8 inch thick, thin round circles about six inches across. If the dough should resists simply move onto another piece and return to it later after the gluten has relaxed. Cover your tortillas with a towel to prevent them from becoming dry. By lightly dusting each row with flour you can safely stack the tortillas about six high.
Sprinkling a small mist of water on your baking stone will help prevent your tortillas from becoming wrinkled. Bake the tortillas for one minute and gently flip them over with a spatula. Bake them for an additional 45 seconds. They should puff up and develop a few brown spots but be sure that you do not permit them to crisp up. Using a spatula transfer the finished tortillas to a towel for their final cooling. Wrap them up in the towel to maintain the heat if you wish to serve them warm. Continue repeating this process for each of the remaining tortillas.
You can also pan fry them as opposed to baking them. This seems the preferred method of many people. Start with a heavy skillet sprayed with a pan spray. Using a medium high heat cook the tortillas until you see bubbles forming on the top which should be about one minute at which time you should turn it over and cook the other side for thirty seconds. Remove the cooked tortilla to a plate and cover it with a towel. Repeat this procedure for each of the remaining tortillas. Let your tortillas cool thoroughly and then wrap them up and store them in the refrigerator or freezer. When you wish to use them warm them up quickly in a hot skillet or on a hot baking stone.
Normal Sandwich Bread
This is a simple sandwich bread recipe for making in a bread machine. With this recipe do not use the timer. The dough made here is a stickier dough as I have added another couple tablespoons of flour when making it. Be sure to inspect your dough ball and should it appear to be too sticky simply add another teaspoon of flour to it.
1 Cup of Water
1/4 Cup of Margarine or Butter
1 medium size Egg
2 Tbsp of Sugar
1 tsp of Salt
3 Cups of Flour
1/4 Cup of Skim Milk Powder
2 1/2 tsp of Yeast
Add all of your ingredients to a baking pan according to the manufacturers recommendation for your specific bread machine. Select the Regular bread setting on the control panel with a medium crust or you can select dough cycle and then bake the bread in your oven.
White Hot Dog Buns
1 1/3 cups of water
2 Tbsp of non fat milk powder
2 Tbsp of shortening
2 1/2 to 3 tablespoons of sugar
2 tsp of salt
4 cups of all purpose flour
2 1/2 tsp of yeast
Add the ingredients to your bread machine in the order that they are listed above or according to you bread machine instructions. Set your machine on the dough cycle. When the cycle has completed turn the mixture out onto a floured board and punch the dough down. Knead it for four or five times. Add a bit of additional flour as you knead if necessary to prevent it from sticking.
Cover the dough with a clean dishcloth and let it rest for about thirty minutes. Lightly grease a large baking sheet that is sprinkled with cornmeal. Press this dough into small circles and then cut it into eight wedges. Shape each of the wedges into a small ball and then flatten them into a circle.
Place each circle on your baking sheet and leave it rest there for about twenty minutes. Proceed to bake the bread at 375 degrees for approximately 20 minutes or until they are slightly brown. Shape each of these in the traditional long shape associated with hot dog buns. The recipe makes 8 large hot dog buns.
Copyright @ 2008 Joseph Parish
Source by Joseph Parish