Davis&Perry: Bread Machine Recipes

Bread Recipe

Cracked wheat bread

1 cup plus 1 Tabl. Water
1 Tabl. Margarine, or olive oil
3 cups bread flour
¼ to 1/3 cup cracked wheat
3 Tabl. Sugar, or honey
1 Tabl. dry milk
2 ½ teasp. Dry yeast

White bread

1 cup plus 1 Tabl. Water
1 Tabl. Margarine, or olive oil
3 cups bread flour
¼ to 1/3 cup cracked wheat
3 Tabl. Sugar, or honey
1 Tabl. dry milk
2 ½ teasp. Dry yeast
1 teasp. salt

Cracked Whole Wheat Bread

1 1/3 cup water 3 Table. honey
1 Table. olive oil 1 teasp. salt
1 1/2 cup whole wheat 1 ½ Table. dry milk
2 white bread flour 2 teasp. dry yeast
¼ cup cracked wheat

Wheat Bread

1 1/3 cup water 3 Table. honey
1 Table. olive oil 1 ½ Table. dry milk
1 1/2 cup whole wheat 1 teasp. salt
2 white bread flour 2 teasp. dry yeast

Rosemary-Tomato Focaccia
3/4 cup milk
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1/2 cup bread flour
1/4 cup cornmeal
2 tablespoons snipped dried tomatoes (oil pack)
1 teaspoon dried oregano, crushed
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup grated Parmesan cheese
2 teaspoons snipped fresh rosemary or 1/2 teaspoon
dried rosemary

Add milk, 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, yeast, and salt to bread machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough
rest for 10 minutes. Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or till nearly double. With two fingers, poke holes all over dough. Combine 2 tablespoons olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in a 400°
oven for 25 to 30 minutes or till golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool. Makes 16 to 24 servings.

Nutrition facts per serving: 100 calories, 4 g total fat (1 g saturated fat), 2 mg cholesterol, 38 mg sodium, 14 g carbohydrate, 2 g fiber, 3 g protein. Daily Values: 1% vitamin A, 1% vitamin C, 3% calcium, 5% iron.
.

Good Seed Bread

The abundance of seeds in this hearty bread creates a wonderful crunch.
1-1/4 cups water
2 tablespoons honey
4 teaspoons canola oil or cooking oil
1-1/2 cups whole wheat flour
1-1/4 cups bread flour
1/3 cup rolled oats
4 teaspoons gluten flour*
1/4 cup shelled sunflower seeds
1/4 cup pumpkin seed
1/4 cup sesame seed
2 tablespoons poppy seed
2 teaspoons flax seed*
3/4 teaspoon anise seed
3/4 teaspoon salt
1-1/4 teaspoon active dry yeast

Add ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select basic or whole wheat cycle, medium color setting. Makes 1 loaf (16 servings). *Note: Healthy food stores typically carry these items.

Nutrition facts per serving: 150 calories, 6 g total fat (1 g saturated fat), 0 mg cholesterol, 103 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein. Daily Values: 0% vitmain A, 0% vitamin C, 2% calcium, and 12% iron.

Raspberry-Almond Rolls

Mix the dough in a bread machine for a quick start on these rolls full of almond
flavor.
1 cup water
1 egg
2 tablespoons cooking oil, or margarine or butter, cut up
3-1/2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
1 package active dry yeast (2-1/4 teaspoons)
3 tablespoons raspberry or blackberry jam
1 8-ounce can almond paste*
1 recipe Powdered Sugar Icing

Add first 8 ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread jam on dough. Crumble almond paste into small pieces and sprinkle over dough. Roll up dough, jelly-roll style, starting from a long side; seal seams. Slice into twelve 1-inch-thick slices. Place rolls, cut side down, 2 inches apart on greased baking sheets for individual rolls, or arrange in a greased 13x9x2-inch baking pan. Cover; let rise till nearly double (about 30 minutes). Bake in a 350° oven till golden brown, allowing 18 minutes for individual rolls or about 30 minutes for rolls in pan. Cool on a wire rack about 5 minutes; transfer to a serving platter. Drizzle with Powdered Sugar Icing. Serve warm. Makes 12 rolls.

Powdered Sugar Icing: In a medium mixing bowl stir together 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1/2 teaspoon at a time, till icing is of drizzling consistency. *Note: For best results, use an almond paste made without syrup or liquid glucose.

Nutrition facts per serving: 321 calories, 9 g total fat (1 g saturated fat), 18 mg cholesterol, 99 mg sodium, 54 g carbohydrate, 1 g fiber, 8 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 4% calcium, 15% iron.

Picnic Bread

Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color. It looks and tasted great.

1-pound loaf
1 teaspoon active dry yeast
1 1/2 tablespoons sugar

2 cups bread flour
1 teaspoon salt
2 tablespoons sweet pickle relish (drained)
1 tablespoon butter
1/2 cup warm milk

2 tablespoons warm water
------------------------------------------------------------------------

1 1/2-pound loaf
1 1/2 teaspoon active dry yeast
2 tablespoons sugar

3 cups bread flour
1 1/2 teaspoon salt
1/4 cup sweet pickle relish (drained)
1 1/2 tablespoon butter
6 1/2 ounces warm milk

3 tablespoons warm water
------------------------------------------------------------------------
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular or rapid time bake cycles.

Mushroom and Barley Bread

Like mushroom and barley soup, this bread is rich and flavorful, satisfying without being too filling. Serve with light chicken or vegetable soup or make into a sandwich with sliced pot roast or grilled mushrooms.

1-pound loaf
1 1/4 teaspoons dry yeast
2 cups bread flour
1/4 cup barley flakes*
2 tablespoons wheat bran
2 tablespoons dried minced onions
2 tablespoons crumbled dried imported mushrooms
1/2 teaspoon salt

3/4 cup plus 2 tablespoons water
------------------------------------------------------------------------

1 1/2-pound loaf
2 teaspoons dry yeast
3 cups bread flour
1/3 cup barley flakes*
3 tablespoons wheat bran
3 tablespoons dried minced onions
3 tablespoons crumbled dried imported mushrooms
3/4 teaspoon salt

1 1/4 cups water
------------------------------------------------------------------------
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular or rapid time bake cycles.

100% Whole Wheat Pizza Dough

Incredibly simple when made in a breadmaker, this recipe yields one 12-inch (or if you have a larger machine, a 15-inch) pizza crust.

1-pound loaf
2 1/4 cups Whole wheat flour
1/4 cup Gluten flour
1 teaspoon Sugar
1 teaspoon Salt
1 cup Water
2 tablespoons Olive oil
1 package Active dry yeast
1 teaspoon Cornmeal
------------------------------------------------------------------------
1 1/2-pound loaf
2 2/3 cups Whole wheat flour
1/3 cup Gluten flour
1 1/2 teaspoon Sugar
1 1/2 teaspoon Salt
1 1/4 cup Water
3 tablespoons Olive oil
4 teaspoons Active dry yeast
1 1/2 teaspoon Cornmeal
------------------------------------------------------------------------
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.

Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

Bake the pizza on the bottom rack of a preheated 400ºF oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.

Half -and-Half Pizza Dough

Using half bread flour and half whole wheat flour results in a lighter, less chewy pizza dough. The quantities for the 1-pound loaf make a 12-inch pizza; the quantities for the 1 1/2-pound loaf make a 15-inch pizza.

1-pound loaf
1 1/4 cups Bread flour
1 1/4 cups Whole wheat flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup Water
2 tablespoons Olive oil
1 package Active dry yeast
1 teaspoon Cornmeal
------------------------------------------------------------------------
1 1/2-pound loaf
1 1/2 cups Bread flour
1 1/2 cups Whole wheat flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Sugar
1 1/4 cup Water
3 tablespoons Olive oil
4 teaspoons Active dry yeast
1 1/2 teaspoons Cornmeal
------------------------------------------------------------------------
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours, salt, and the sugar, and transfer to the pan. Add the water, oil, and yeast. Place the bread pan inside the machine and close the lid.

Program the breadmaker for the whole wheat dough mode. At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.

Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal. With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings.

Bake the pizza on the bottom rack of a preheated 400ºF oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.

Soft Pretzels
These are just like the hot pretzels that you would buy from the street corner venders in New York. This version is a snap to make in your breadmaker
1-pound loaf
1 1/2 cups Whole wheat bread
1 cup Bread flour
1 teaspoon Salt
1 quart plus 1 cup Water
1 teaspoon Honey
1 package Active dry yeast
3 tablespoons Baking soda
1 tablespoon Sugar
1 tablespoon Coarse salt
------------------------------------------------------------------------
1 1/2-pound loaf
1 3/4 cups Whole wheat bread
1 1/4 cup Bread flour
1 1/2 teaspoons Salt
1 quart plus 1 1/4 cups Water
2 teaspoon Honey
4 teaspoons Active dry yeast
1/4 cup Baking soda
1 1/2 tablespoon Sugar
2 tablespoons Coarse salt
------------------------------------------------------------------------
Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the flours and salt, and add to the pan. Add the 1 cup (or 1 1/4 cups) of water, the honey, and the yeast. Place the bread pan inside the machine, and program the breadmaker for the whole wheat mode.

At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let it rest for 10 minutes. Cut the dough into 8 (or 12) equal pieces. With floured hands, roll each piece into a rope about 16 inches long with tapered ends. Form each into a pretzel shape and place on a lightly floured board. Cover and let rise for 30 minutes.
In a very large, deep skillet, combine the 1 quart of water, the baking soda, and the simmering water and cook for 20 seconds. Flip over gently with a spatula and cook for 20 seconds more. Remove with a slotted spoon, allowing the water to drain back into the skillet, and place on a clean cloth towel. Repeat until all the pretzels are cooked.

Cover a baking sheet with parchment paper and arrange the pretzels on the sheet, rounded tops up. Sprinkle lightly with the coarse salt. Bake the pretzels in a preheated 425ºF oven for 12 to 14 minutes, until golden. Remove from the baking sheet and cool. Makes 8 (or 12)

Health Grain

This bread machine recipe is delicious and one of my favorites

1-pound loaf
3/4 cup water
1 1/2 cups white bread flour
1/4 cup wheat bread flour
2 teaspoon dry milk
1 teaspoon salt
2 teaspoon honey
1 tablespoon olive oil
1/4 cup carrots (chopped or grated)
1/4 cup sunflower seeds
1/4 cup bran flakes
1 tablespoon wheat germ
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
------------------------------------------------------------------------
1 1/2-pound loaf
1 1/4 cup water
2 cups white bread flour
3/4 cup wheat bread flour
1 tablespoon dry milk
1 1/2 teaspoon salt
1 tablespoon honey
2 tablespoon olive oil
1/2 cup carrots (chopped or grated)
1/2 cup sunflower seeds
1/2 cup bran flakes
2 tablespoon wheat germ
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
------------------------------------------------------------------------
Add ingredients to your Bread Machine pan in the order given. If using the time bake cycle, place the carrots away from the yeast. This will help prevent the carrots from turning brown.

This recipe can be used with the regular, rapid, or delayed time bake cycles.

Sally Lunn Bread
The origins of the name of this bread are unclear, but it is a rich variation on the white-bread theme with egg and extra sugar. It makes a rich sandwich bread and is excellent for toast. Sally Lunn is a high riser.

1-pound loaf
1/2 teaspoon active dry yeast
3 tablespoons sugar
2 cups bread flour
1/2 teaspoon salt
3 1/2 ounces warm milk
1 egg
3 1/2 tablespoons butter
1 1/2 ounces warm water
------------------------------------------------------------------------

1 1/2-pound loaf
1 teaspoon active dry yeast
4 tablespoons sugar
3 cups bread flour
1 teaspoon salt
5 ounces warm milk
2 eggs
5 1/2 tablespoons butter
1/2 cup warm water
------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid bake cycles.

Peanut Butter

At last, a peanut butter that doesn't stick to the roof of your mouth! Top with honey or jam for a peanut butter sandwich in half the time. Although kids devour it, don't forget to share the fun and flavor with a few grown ups, too.

1-pound loaf
3/4 cup water
2 cups white bread flour
2 1/2 tablespoons brown sugar
1/4 teaspoon salt
1/3 cup peanut butter
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
------------------------------------------------------------------------

1 1/2-pound loaf
1 1/4 cup water
3 cups white bread flour
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup peanut butter
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

Use your choice of creamy or crunchy quality peanut butter.

This recipe can be used with the regular, rapid, or delayed time bake cycles.

Cottage Dill

This bread will make a bread machine believer out of anyone. The aroma is heaven, and the taste lives up to the aroma. Cottage Dill is best served warm from the oven or the toaster; the heat liberates the spices for a full, rich flavor.

1-pound loaf
1/2 cup water
2 cups white bread flour
1 tablespoon dry milk
1 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1/4 cup cottage cheese
1/2 tablespoon dry onion
1/2 tablespoon dill seed
1/2 tablespoon dill weed
1 teaspoon yeast (fast rise)
OR
2 teaspoon yeast (active dry)
------------------------------------------------------------------------

1 1/2-pound loaf
3/4 cup water
3 cups white bread flour
1 1/2 tablespoon dry milk
2 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 tablespoon butter
3/4 cup cottage cheese
1 tablespoon dry onion
1 tablespoon dill seed
1 tablespoon dill weed
2 teaspoon yeast (fast rise)
OR
3 teaspoon yeast (active dry)
------------------------------------------------------------------------
Use small curd, low fat cottage cheese.

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular rapid bake cycles.

Peaches and Cream
You may love your peaches and cream chilled, but the way to serve this lovely light bread is warm from the oven. Like your favorite peach cobbler, the subtle richness of the flavors lends itself perfectly to a light topping of fresh butter. Try it for bread and butter sandwiches and you may decide to make afternoon tea a ritual.

1-pound loaf
1/2 cup water
2 cups white bread flour
1 tablespoon dry milk
2 teaspoons brown sugar
3/4 teaspoon salt
1/2 cup dried peaches (coarsely diced)
1/3 cup peach yogurt
2 tablespoons applesauce
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 1/2 teaspoon yeast (fast rise)
OR
2 teaspoons yeast (active dry)
------------------------------------------------------------------------
1 1/2-pound loaf
3/4 cup water
3 cups white bread flour
1 1/2 tablespoon dry milk
1 tablespoon brown sugar
1 1/4 teaspoon salt
3/4 cup dried peaches (coarsely diced)
1/2 cup peach yogurt
1/4 cup applesauce
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoon yeast (fast rise)
OR
3 teaspoons yeast (active dry)
------------------------------------------------------------------------
For a creamy texture, use low fat yogurt; if you're calorie counting, nonfat will do.

For more of a cobbler effect, increase nutmeg and cinnamon to taste.

This bread tends to have a dark crust. Try the "light" crust setting.

This recipe can be used with the regular and quick bake cycles.

Pumpernickel
Please, someone make this bread and let me know if it turns out. I have tried over five times, and they all turned out bad.
This heavy, dark bread is a traditional pumpernickel.
1-pound loaf
3/4 cup water
1 cup white bread flour
1/3 cup wheat bread flour
2/3 cup rye flour
1 tablespoon dry milk
1 1/4 tablespoon sugar
1 teaspoon salt
1 1/4 tablespoon butter
2 tablespoons cornmeal
1 tablespoon and 2 teaspoons cocoa (powdered)
2 1/2 tablespoons molasses
1/4 teaspoon instant coffee
1 teaspoon caraway seeds
1 2/3 teaspoon yeast (fast rise)
OR
2 1/2 teaspoons yeast (active dry)
-----------------------------------------------------------------------
1 1/2-pound loaf
1 1/4 cups water
1 1/2 cups white bread flour
1/2 cup wheat bread flour
1 cup rye flour
1 1/2 tablespoon dry milk
2 tablespoons sugar
1 1/2 teaspoon salt
2 tablespoons butter
1/4 cup cornmeal
2 1/2 tablespoons cocoa (powdered)
3 1/2 tablespoons molasses
1/2 teaspoon instant coffee
2 teaspoons caraway seeds
2 1/2 teaspoons yeast (fast rise)
OR
3 1/4 teaspoons yeast (active dry)
------------------------------------------------------------------------
This bread requires an extra knead. The whole wheat and rye flours used in this recipe are low in gluten. To overcome this, after the machine has completed its first knead, simply reset and restart the machine. It's not unusual for the top to be slightly honey-combed. Because of the double knead, I only use the regular bake cycles.

Granola Mint Bread

The granola gives this bread an interesting texture, while the mint extract imparts an intriguing flavor.

1-pound loaf
1 cup whole wheat flour
1 cup bread flour
1/2 cup granola cereal
1/4 cup cooked brown rice
1 teaspoon salt
1 cup water
2 tablespoons canola, safflower, or sunflower oil
1 tablespoon honey
1/2 teaspoon mint extract
1 package active dry yeast

------------------------------------------------------------------------
1 1/2-pound loaf
1 1/4 cups whole wheat flour
1 1/4 cups bread flour
2/3 cup granola cereal
1/2 cup cooked brown rice
1 1/2 teaspoon salt
1 1/4 cups water
3 tablespoons canola, safflower, or sunflower oil
2 tablespoons honey
3/4 teaspoon mint extract
4 teaspoons active dry yeast

------------------------------------------------------------------------

Carefully measure the flours, granola, rice, and salt, and transfer to the pan. Add the liquid ingredients and the yeast.

Program the breadmaker for the whole wheat mode.

Zuni

This Southwest Indian bread combines the high-rising texture of white bread with the crunchiness of corn bread. It is excellent with a good, hot Southwestern chili. Note that all-purpose flour is used instead of bread flour in this recipe.

1-pound loaf
1 teaspoon active dry yeast
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 tablespoon molasses
1 tablespoon olive oil
5 1/2 ounces warm water

------------------------------------------------------------------------

1 1/2-pound loaf
1 1/2 teaspoons active dry yeast
2 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
1 1/2 tablespoons molasses
1 1/2 tablespoons olive oil
1 cup warm water

------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid bake cycles.

Italian Bread

A french-bread lover's delight, this Italian bread is similar to most French breads except for the addition of olive oil, which adds to the flavor. Serve the bread hot, and tear it apart for authentic Italian eating. It is great with any Italian dish, including spaghetti and lasagna.

1-pound loaf
1 teaspoon active dry yeast
2 cups bread flour
1 teaspoon salt
5 ounces warm water
4 teaspoons olive oil

------------------------------------------------------------------------

1 1/2-pound loaf
1 1/2 teaspoons active dry yeast
3 cups bread flour
1/2 teaspoons salt
1 cup warm water
2 tablespoons olive oil

------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

If your machine has a French-bread setting, use it with this recipe for a more authentic crust.

Herbed Pumpkin Bread

1-pound loaf
1/2 cup canned pumpkin
1/3 cup half-and-half, light cream, or milk
1 egg
1 tablespoon margarine or butter
2 cups bread flour
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1 teaspoon yeast, active dry

------------------------------------------------------------------------

1 1/2-pound loaf
3/4 cup canned pumpkin
1/2 cup half-and-half, light cream, or milk
1 egg
2 tablespoons margarine or butter
3 cups bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed
1 teaspoon yeast, active dry

------------------------------------------------------------------------

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid bake cycles.

Trail Mix Bread

1/12- Pound loaf
1/14 cups Water
2 tablespoons Vegetable oil
3 1/4 cups Bread flour
2/3 cup Trail mix
3 tablespoons Packed brown sugar
1 teaspoon Salt
1 1/2 teaspoons Yeast
------------------------------------------------------------------------
2- Pound loaf
1 1/4 cups Water
2 tablespoons Vegetable oil
3 3/4 cups Bread flour
3/4 cup Trail mix
1/4 cup Packed brown sugar
1 1/2 teaspoon Salt
1 1/4 teaspoons Yeast *
------------------------------------------------------------------------
Measure carefully, placing all ingredients except trail mix in bread machine pan in the order recommended by the manufacturer. Add trail mix at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.

Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for in the 1 1/2 pound recipe.

Pumpkin Seed Bread

1/12- Pound loaf
3/4 cup plus 2 tablespoons Water
1 1/2 teaspoons Salt
2 tablespoons Honey
2 tablespoons Olive or Vegetable oil
3 1/4 cups Bread flour
1/2 cup Unsalted raw pumpkin seeds or sunflower nuts
1 teaspoon Yeast
------------------------------------------------------------------------
2- Pound loaf
1 1/4 cup Water
2 teaspoons Salt
3 tablespoons Honey
3 tablespoons Olive or Vegetable oil
4 1/2 cups Bread flour
3/4 cup Unsalted raw pumpkin seeds or sunflower nuts
*1 teaspoon Yeast
------------------------------------------------------------------------
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for in the 1 1/2 pound recipe

Davis&Perry

Sunday, May 3, 2009

Bread Machine Recipes

No comments:

Post a Comment

Miss Bettie

Followers

Blog Archive