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BREADS

bullet All Other Breads (muffins, biscuits yeast/no yeast, zucchini etc.)
bulletBuns (Hamburger)
bulletGarlic Bread
bulletRye Bread
bulletSourdough Bread
bulletWhite Bread
 

 
bulletCROUTONS

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Croutons:

 
bullet1 cup 1/2 to 3/4-inch cubed French bread
bullet2 tablespoons extra-virgin olive oil
bullet1/4 teaspoon Essence or Creole seasoning

 

Yield: 1 cup

 

 Preheat the oven to 400 degrees F.

 

Place the bread in a plastic zip bag and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.

 

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Hamburger Buns

6 BUNS INGREDIENTS 9 BUNS
1 Egg 1
1/2 Cup Milk 7/8 Cup
3 Tablespoons Butter 4 1/2 Tablespoons
2 Tablespoons Sugar 3 Tablespoons
1/2 Teaspoon Salt 3/4 Teaspoon
2 Cups Bread Flour 3 Cups
2 Teaspoons Yeast 1 Tablespoon
BUNS: Put all ingredients in bread pan in order suggested by your bread machine instructions. Set for "dough stage."

When dough is ready, remove from bread machine and punch down. Cut smaller recipe into 6 equal parts; the larger recipe into 9 pieces. Let dough rest 5 minutes. Spray one or two baking sheets with PAM.

Roll each piece into a ball and flatten it to form a patty about 3 inches wide and 1/2 inch thick. Place rolls on baking sheet. Cover loosely and set in a warm place to rise for 20 minutes.

Preheat oven to 400°F.

VARIATIONS: Use Egg Beaters in place of egg; Reduced fat I Can't Believe It's Butter and no fat milk.

OPTION:
Lightly brush tops of rolls with milk and sprinkle with Sesame seeds, if desired.

BAKE: 12 to 15 minutes.

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GARLIC BREAD

The following recipe is for a TWO POUND bread machine.

1 1/2 cup warm water
2 tablespoons vegetable oil (optional)
4 cups all purpose flour
1 1/2 teaspoon salt
2 1/2 teaspoons active dry yeast
2 tablespoons sugar (Splenda) (optional)
2 tablespoons dry coffee creamer (optional)
3 tablespoons Parmesan cheese
3/4 teaspoon Sweet Basil
3/4 teaspoon Garlic
bulletPlace all ingredients in bread maker in order shown above.
bulletI set the bread maker to "dough" and shape 2 loaves.
bulletLet rise till dough doubles in size (approx. 30 min)
bulletBake in 350 over for approx. 25 min or until golden brown and "thumps" when knocked on.

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WHITE BREAD

The following recipe is for a TWO POUND bread machine.

1 1/2 cup warm water
2 tablespoons vegetable oil (optional)
4 cups all purpose flour
1 1/2 teaspoon salt
2 1/2 teaspoons active dry yeast
2 tablespoons sugar (Splenda) (optional)
2 tablespoons dry coffee creamer (optional)
bulletPlace all ingredients in bread maker in order shown above.
bulletI set the bread maker to "dough" and shape 2 loaves.
bulletLet rise till dough doubles in size (approx. 30 min)
bulletBake in 350 over for approx. 25 min or until golden brown and "thumps" when knocked on.

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RYE BREAD

This is a dark "Pumpernickel" type bread.  If you want a darker colored bread, increase the amount of cocoa or add a teaspoon of instant espresso.  This recipe is for a TWO POUND bread machine.  

1 1/2 Cups Warm Water
2 Tablespoons I Can't Believe It's Not Butter
2 Tablespoons Molasses
1/2 Cup Rye Flour
3 1/2 Cups Bread Flour
1/4 Cup Dry Milk (I use non-fat coffee creamer)
1 Tablespoon Caraway Seed
3 Tablespoons Cocoa
1 1/2 Teaspoons Salt
3 Teaspoons Yeast

Add all ingredients to bread pan in the order given.

bulletI put this on "DOUGH SETTING" and remove it from the bread machine and finish by hand.  Divide the dough into two equal pieces.  Bake in shaped pan or "form pan" (for round loaf) and let rise on a cookie sheet.
bulletCover and let rise for approximately 30 minutes or until doubled in size.
bulletBake for 20 minutes in a 350 degree oven.
bulletThis bread makes the best deli, cheese or vegetable sandwich.

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Sourdough Bread

To capture the tangy flavor of sourdough bread, you need a special fermented batter.  This batter called, "starter" is easy to make and keep.  A recipe for Sourdough is at the bottom of this page.

SOURDOUGH STARTER

2 cups warm water
1 Tablespoon Sugar, Honey or Maple syrup
2 cups all purpose flour
1 Tablespoon dry yeast

1 Beat all ingredients together in a 2-quart bowl (8 cups).
2 Cover the bowl with a towel and place it somewhere warm.  (Use a towel, not plastic wrap, to allow airborne wild yeast to enter -- it will contribute to the unique character and flavor of your starter.)
3 The mixture will begin to bubble within a few minutes.  Initially, it
will double in bulk, but as it begins to ferment, it will settle down.
4 Let the mixture sit in a warm place, stirring the liquid back into the
batter (as it will separate) once a day for 2-5 days.  When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use.
5 Stir the mixture and measure out the amount you need.  It will be the
consistency of pancake batter.

TO KEEP YOUR STARTER GOING:
1 Store the finished starter in a sealed jar in the refrigerator.
2 Each time you remove some starter to bake, replenish it with equal amounts of flour and water.  (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water.)  Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.
3 A starter can be kept indefinitely -- just stir and feed it every week or two.  Stirring, removing and replenishing your starter serves to feed the remaining batter.

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SOURDOUGH BREAD
(For a 2 lb. Bread Machine)

2/3 cup sourdough starter
1 cup warm water
1 Tablespoon sugar, honey or maple syrup (optional)
1 Tablespoon oil (optional)
4 cups all purpose flour, or bread flour
1 teaspoon salt
2 teaspoons dry yeast.

Add all ingredients to bread pan in the order given.

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