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Realizing not everyone has a bread machine (or wants one, for that matter), choose the category you prefer:
Quick breads are generally fast to prepare and are ready to bake in short order.
Yeast breads - the traditional, all-day type breads, are a bit more involved, but are certainly worth the work.
ABM's- Automatic Bread Machines - offer a great way to make some really impressive breads, with a lot of the physical labor cut down for us. Definitely a whole new world to explore, these recipes are some of my success stories- hey, once in a while I get it right!
Specialty
breads are tributes to those crazy ideas that just seemed to work out-
you'll find everything from baking with spent grains from a brew session
to pizza dough!
Beer-Based Quick Bread
A wonderful yeasty flavor enhances this easy-to make bread
3- 1/2 cups all-purpose flour
1/2 cup chopped green stuffed olives
1/2 cup chopped drained sun-dried tomatoes (packed in oil)
1 egg, beaten
1 tsp. double-acting baking powder
1 tsp. salt
1/2 tsp baking soda
1 bottle mild beer (not dark ale)
Drain the oil from the tomatoes, reserving 1 tablespoon of oil;
Preheat oven to 350
Rub loaf pan with shortening or spray with Pam to prevent sticking;
dust with flour if using shortening.
In a large mixing bowl blend flour, salt, baking powder, and baking
soda. Mix well
Fold in egg, tomatoes, olives, beer, and oil, until just combined.
DO NOT OVER MIX
Turn batter into pan, and bake in center of oven for about 35-40 minutes,
or until a toothpick inserted into the center comes out clean. Allow
to cool five minutes, remove bread to a rack and allow to finish cooling
Irish Soda Bread
3 cups flour
1 cup raisins
1/2 tablespoon baking powder
1 large egg
1 teaspoon baking soda
1 tablespoon shortening
1 teaspoon salt
1 cup buttermilk
Preheat oven to 350 degrees. Lightly grease baking
pan and set aside. Mix dry ingredients and raisins in a large mixing bowl.
Add egg, shortening and buttermilk; mix well. Place dough on a floured
board and mold into a round loaf. Place loaf in greased pan and bake for
1 hour. Serve at once, or let cool and serve toasted.
Cranberry Bread
A real favorite for the holidays, this is a classic
that can't be beat. If you like, add 1/2 cup chopped nuts.
2 Cups all-purpose flour
1 cup cranberries, cut in halves
1.5 t baking powder
1/2 cup nutmeats (opt.)
1/2 t salt
1 egg, well beaten
1 cup sugar
1/2 cup orange juice
3 T shortening, melted
1/2 cup water
1/4 cup honey
Mix all dry ingredients together; Stir in cranberries
and nuts if using them.
Next blend in orange juice, water, egg, honey,
and shortening. Stir just enough to mix.
Bake in a greased/floured loaf pan for about
1 hour at 350, or until a toothpick inserted into the middle comes out
clean.*
Note: the honey will make the toothpick slightly
"gooey", so you'll have to judge when it's done, although it should be
obvious- no dough will be present on the toothpick.
Pepperoni Bread
1-1/2 cups flour
1/2 tsp baking powder
2 cups milk
2 eggs
8 oz. Muenster cheese (substitute Monterey Jack if preferred)
1 stick pepperoni, about 8 oz.
Mix flour, baking powder, milk, and eggs well.
Cut up cheese and peperoni into small chunks, and stir into mix.
Pour into a well greased bread loaf pan.
Bake at 350 for about 40-45 minutes until firm.
Loaf will expand during baking and deflate as it cools, this is normal.
Break into small pieces and serve.
Simple Sourdough Starter
The distinctive tangy taste of a sourdough bread is something
no one should miss out on! Using this simple starter you can continue to
explore the wonderful world of sourdough breads as long as you wish to
keep your starter growing!
1 cup warm water
3 Tbs. Instant mashed potato flakes
3 Tbs. sugar
1 packet dry active yeast
Mix potato flakes, sugar, water, and yeast, and place in a covered
container.
Allow to sit on a counter for 5 days; stir daily using a wooden spoon
or spatula.
On the fifth morning, stir in 3 Tbs. instant potato flakes, 3 Tbs. sugar,
and another cup of warm water.
That night remove one cup of the starter to use in your first recipe.
Refridgerate remaining starter.
Every five days repeat the process of adding these ingredients; After the feeding remove one cup of the starter and use it or discard it. This process can be continued indefinitely.
If you decide to end your starter, allow it to warm for 4-5 hours, but do not feed it; use the whole starter in a recipe.
Cra-nana Bread
A delicious blend of banana and cranberry breads,
this makes a great treat for a weekend breakfast...
Add in this order:
1/2 cup water
1 T butter or margarine
1 Egg
3 T Honey
1 T Molasses
2 1/2 Cups bread flour, or King Arthur non-bleached
flour
2 Very ripe bananas, sliced
1 Packet bread yeast
Set machine to Fruit/Nut cycle if it has
this option, and for 1.5 lb loaf size.
Otherwise set to white bread, light, or a similar
setting, and add the cranberries along with the flour and other ingredients
at the beginning.
Using the Fruit/Nut cycle, process loaf per your machine's instructions, and add 1 cup halved cranberries when the machine calls for adding fruit/nuts.
ABM Sourdough Loaf
2 2/3 cups bread flour
1 cup sourdough starter ( See recipe above)
3/4 cup warm water ( not over 110 F)
1-1/2 teaspoons salt
1-1/2 teaspoons active dry yeast
Add above ingredients in the order suggested by your machine owner's
manual
Follow normal cooking directions for a loaf of white bread.
4 Cups King Arthur Flour
2 Cups warm water (100 deg F)
2 Cups Spent Grains
1 T Sugar
1 Package Bread Yeast
1 T Salt
1/4 cup honey
1/4 cup molasses
Be certain the warm water is NOT over 105 degrees,
or it will kill the yeast; Add the sugar to the water, and stir in the
yeast; Let this sit to rehydrate for a few minutes.
Slowly add the salt and flour, mixing well as
you go. Dough should pull away from the bowl and stick together when thoroughly
mixed. Add honey and molasses, mix well into dough.
Turn the dough to a floured surface to knead for about 3 to 4 minutes; Sprinkle surface with light covering of flour as needed along the way.
Allow dough to rest for ten minutes; Knead another 3 minutes
Place dough into a greased mixing bowl; Flip it once, so that dough is greased all over. Cover with a dish towel or plastic wrap, and allow to rise until doubled in size, about 1 or 2 hours.
When dough has risen, remove it from the bowl, and punch down to remove air bubbles, then knead again for 15-20 seconds; Spit into halves, and shape into Italian-style loaves.
Place each loaf on a cookie sheet sprinkled with cornmeal, or sprayed with vegetable spray. Allow to rise 10 minutes.
Preheat oven to 400 F, with both racks in oven; On bottom rack place a baking dish with water in it, and on the top rack, the bread loaves. This will create a more moist bread. If a crusty bread is desired, omit water, and bake in center of oven.
Bread should be baked for about 20 minutes, then checked every few minutes until it sounds rather hollow when tapped. Each bread will vary, so you have to keep an eye on it!
3 cups all-purpose flour
1/2 cup vegetable oil
1/2 cup red wine (we prefer burgundy; cheap stuff is fine)
1/2 cup water (or add more wine, opt.)
1/4 cup sugar
2 t baking powder
2 t fennel seed
1 t salt
Mix dry ingredients well, and pour in liquids.
Form a dough ball, and allow to sit 20 minutes.
Roll into 1/2" by 4" logs, then loop ends to form circles.
Place on a greased cookie sheet and bake at 350F for 20-25 minutes
or until brown.
3.5 cups all-purpose flour
1 cup water
3/4 cup vegetable oil
3 t baking powder
3 t fennel seed
1-1/2 t course black pepper
1 t salt
In a mixing bowl combine all dry ingredients and mix well. Form a well in the center and add the oil and water, and mix again to form a dough.
Break off in bits to make logs about 1/2" by 4" long, then loop the ends around to form circles, and place them onto a greased cookie sheet. Bake at 350F for about 20-35 minutes, or until golden brown.
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