Southwestern Bread
1 package Eagle Mills Italian bread mix
8 ounces grated jalapeńo Monterey Jack cheese
1/2 cup roasted red peppers
1 tablespoon chopped fresh basil
1 cup frozen corn kernels — thawed
Add Eagle Mills bread mix and water to bread machine as instructed on
package. Add remaining four ingredients. Use “regular” or “basic”
setting. Do NOT use delayed cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: Makes a cheese sandwich into a gourmet treat. Also consider
this bread as a great accompaniment to your favorite chili recipe.
Per serving: 159 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 37g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean
Southern Barley Bread
1 egg — room temperature,
plus enough water (80 degrees) to
equal 3/4 cup liquid plus an additional
2 tablespoons warm water
1 teaspoon lemon juice
1 tablespoon oil
1 tablespoon honey
1 teaspoon salt
2 tablespoons dry milk
3 tablespoons cooked barley
2 teaspoons uncooked grits
1/4 cup uncooked oat bran cereal
1/3 cup whole wheat flour
1 1/4 cups bread flour
1 1/4 teaspoons active dry yeast
Make sure all ingredients, except water, are at room temperature. Use a
liquid measuring cup to measure the water-egg combination.
Follow the instructions for your particular brand of bread baking machine.
This recipe can be made and baked with the “Whole Wheat” bake cycle.
This recipe yields 1 loaf.
Comments: High elevations may make dough rise faster. If recipe does not
work as is, decrease yeast by 1 teaspoon at a time. You may have to
increase water; start with 2 tablespoons. Addition of gluten will help
the structure of the bread, add 1 teaspoon per cup of flour.
You may freeze the baked breads; cool before wrapping in plastic wrap,
place in plastic bag and seal. Bread may be frozen up to six weeks. Thaw
by partially opening wrapping to allow moisture to escape gradually.
Per serving: 1136 Calories (kcal); 26g Total Fat; (20% calories from fat); 38g Protein; 188g Carbohydrate; 203mg Cholesterol; 2257mg Sodium
Food Exchanges: 11 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates
South Of The Border Bread
1 package Eagle Mills Sourdough bread mix
1/2 package taco seasoning
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 small can diced mild chili peppers
Add bread mix and water to bread machine as directed on package. Add
remaining ingredients on top. Use regular cycle for baking.
This recipe yields a 1 1/2 pound loaf.
Comments: Excellent served with White Chili or Tortilla Soup for lunch or
dinner.
Per serving: 438 Calories (kcal); 36g Total Fat; (73% calories from fat); 28g Protein; 1g Carbohydrate; 110mg Cholesterol; 654mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Sourest Sourdough
1 1/4 cups sourdough starter
1/2 cup water
3 cups bread flour
1 tablespoon olive oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast
Set starter out on counter and bring to room temperature. Feed as you
normally do and allow to become foamy and active. This will take 8 to 12
hours.
Put all ingredients in the B/M and set on the dough cycle. When the cycle
is complete, remove dough and squeeze out gases. Cover with a damp towel
and let it rest for 20 or 30 minutes. (This rest period makes the dough
more pliable.) Sprinkle corn meal on a board and shape dough into two
cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in
a special “baguette pan” that can be purchased at a kitchen store. Cover
again with the damp towel and put in the refer for 12 to 24 hours. Take
dough out of the refer, sprinkle with water, and let it sit out until the
loaves are fully risen. (They will usually rise a little in the refer,
too.) Spray again with water then bake at 375 for 30 minutes or until
brown and crusty. If you want a really crusty bread, spray the loaf with
water every five minutes while baking. This harder to describe than it is
to do … and the results are worth it! PLEASE NOTE: Depending on the
temperature, humidity, and the whim of the starter, the bread will vary
from ba tch to batch. Sometimes it is very sour and dense while other
times it is mildly sour and fluffy inside. Each batch is unique…but it
is always good. I found that using the special pan helped the baguettes
keep their shape. The pan is well worth the fifteen bucks.
You can also vary the flavor of the bread by using more or less sugar or
by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is
to use flat beer instead of water in either the recipe or when feeding the
starter. (Be sure to separate your starter into two batches first so that
you do not contaminate the Original pot.) Everytime I share this recipe,
I get notes saying this is the beat sourdough ever!
Per serving: 1724 Calories (kcal); 21g Total Fat; (10% calories from fat); 52g Protein; 326g Carbohydrate; 0mg Cholesterol; 2148mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
Sourdough Whole Wheat Banana Bread
1 package yeast
2 cups flour, bread
1 cup flour, whole wheat
bananas; very ripe — mashed
1 cup sourdough starter
1 teaspoon salt
Put ingredients in bread machine as suggested by manufacturer.
Original Poster’s Note: Here’s one I”ve been tinkering with for several
months now. I’m eating a warm slice right now and it’s GREAT! 
The ripe
bananas eliminate the need for any sugar or oil. This makes a very tasty
loaf that is excellent toasted in the morning or eaten straight out of the
bread machine late at night. Hey, I think this may even qualify as healthy
stuff.
Per serving: 21 Calories (kcal); trace Total Fat; (11% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 2135mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Sourdough White Bread
—–1 pound loaf—–
1 1/2 cups starter
1 1/2 cups white bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
2 teaspoons yeast (active dry) — optional
Per serving: 932 Calories (kcal); 17g Total Fat; (16% calories from fat); 27g Protein; 165g Carbohydrate; 39mg Cholesterol; 2283mg Sodium
Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
Sourdough Starter
4 cup lukewarm water
1 package activated dry yeast
1 tablespoon vinegar — very important<
1/4 cup sugar
5 cup Unbleached flour
Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast
and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover
w/cloth and set in a warm place to sour..(2 to 3 days). When activity
STOPS, the mixture flattens out. An amber colored liquor comes to the
top..And it SMELLS.. THAT’S IT! Mix it up. It will look like whipping
cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator.
IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very
slow pace. I have no idea regarding conversion for use in BM. IF YOU DO..
Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled
biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake;
oatmeal cookies; etc.. I wish you success and tasty eating.. DON’T BE
AFRAID TO EXPERIMENT!
Per serving: 2195 Calories (kcal); 0g Total Fat; (0% calories from fat); 60g Protein; 491g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 29 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates
Sourdough Pizza Bread Abm
1/2 tablespoon yeast
3 cups flour
1 tablespoon sugar
1/2 tablespoon salt
3 tablespoons cheese, parmesan — grated
1/2 teaspoon basil leaves — crumbled
1/2 teaspoon oregano leaves — crumbled
1 3/4 cups sourdough starter
1 eggs
2 tablespoons oil
1/4 cup pepperoni — finely minced
A very unique bread, guaranteed to garner many compliments.
Combine all ingredients in bread machine.
Sylvia’s notes: I substituted some chopped olives and leftover turkey for
the pepperoni, and it came out fine. Overrose and then cratered, but I
give up; after several tries, I haven’t been able to produce a perfect
loaf. If you don’t mind cratered tops, the flavor’s fine.
Per serving: 1738 Calories (kcal); 36g Total Fat; (18% calories from fat); 47g Protein; 301g Carbohydrate; 187mg Cholesterol; 3264mg Sodium
Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates
Sourdough Pizza Bread
1/2 cup milk — plus
2 tablespoons milk
1 cup sourdough starter
2 tablespoons sugar
1 teaspoon salt
1 egg — beaten
2 tablespoons butter — melted
1/2 teaspoon dried basil — crumbled
1/2 teaspoon dried oregano — crumbled
3 tablespoons grated parmesan cheese
1/4 cup pepperoni — finely minced
3 cups flour
1 1/2 teaspoons yeast
A very unique bread, guaranteed to garner many compliments:
Combine all ingredients in bread machine.
For Sanyo/Seiko machine, use following proportions: 6 Tb plus 2 tsp milk
2/3 cup sourdough starter 1 Tb plus 1 tsp sugar 1 egg yolk, beaten 1/2 tsp,
salt 1 Tb plus 1 tsp melted butter 1/4 tsp plus a generous pinch of basil,
crumbled 1/4 tsp plus a generous pinch of oregano, crumbled 2 Tb grated
Parmesan cheese 2 Tb plus 2 tsp finely minced pepperoni 2 cups flour 1 tsp
yeast
Per serving: 1915 Calories (kcal); 41g Total Fat; (19% calories from fat); 58g Protein; 323g Carbohydrate; 282mg Cholesterol; 2786mg Sodium
Food Exchanges: 19 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates
Sourdough Peasant Bread
1 1/8 cups sourdough starter
1/2 cup water
1 1/4 teaspoons sugar
3/4 teaspoon salt
2 1/4 cups bread flour
1 1/2 teaspoons yeast
This is for the medium sized loaf which, depending on how active my
starter is at the moment, will rise to the top of my Hitachi B101.
If I want an extra sour loaf, I will use the starter two or three days
after feeding. This produces a shorter loaf with a heavier texture.
For a light and fluffy loaf, I feed the starter first, then let it sit on
the counter for 8 to 10 hours before using. I make sure it is very foamy
when I put it in the B/M.
Per serving: 1151 Calories (kcal); 5g Total Fat; (4% calories from fat); 39g Protein; 231g Carbohydrate; 0mg Cholesterol; 1612mg Sodium
Food Exchanges: 15 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
Sourdough Onion Bread
2 teaspoons yeast
2 tablespoons vital gluten — optional
4 cups whole wheat flour
2/3 teaspoon salt
1/2 cup diced onions
2/3 cup milk
1 1/3 cups starter
Per serving: 1781 Calories (kcal); 15g Total Fat; (7% calories from fat); 75g Protein; 366g Carbohydrate; 22mg Cholesterol; 1531mg Sodium
Food Exchanges: 23 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Sourdough Maple Walnut Bread Abm
—–pour into bakery—–
1/2 tablespoon yeast
1 1/2 cups flour — whole wheat
1 1/2 cups flour — bread
1/3 teaspoon cinnamon — ground
1/2 teaspoon salt
1 1/2 tablespoons oil — walnut
3 tablespoons syrup — maple
3/4 cup sourdough starter
3/4 cup water — warm
—–add at beep—–
1/3 cup walnuts — chopped
1/3 cup raisins
Bring all ingredients to room temperature and pour into bakery, in order,
except nuts and raisins. Set “baking control” at 10 o’clock. Select
“white bread” and push Start. Add nuts and raisins at beep, 88 minutes
into cycle.
Per serving: 1963 Calories (kcal); 48g Total Fat; (21% calories from fat); 53g Protein; 332g Carbohydrate; 0mg Cholesterol; 1088mg Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 8 Fat; 0 Other Carbohydrates
Sourdough Maple Walnut Bread Abm
—–pour into bakery—–
1/2 tablespoon yeast
1 1/2 cups flour — whole wheat
1 1/2 cups flour — bread
1/3 teaspoon cinnamon — ground
1/2 teaspoon salt
1 1/2 tablespoons oil — walnut
3 tablespoons syrup — maple
3/4 cup sourdough starter
3/4 cup water — warm
—–add at beep—–
1/3 cup walnuts — chopped
1/3 cup raisins
Bring all ingredients to room temperature and pour into bakery, in order,
except nuts and raisins. Set “baking control” at 10 o’clock. Select
“white bread” and push Start. Add nuts and raisins at beep, 88 minutes
into cycle.
Per serving: 1963 Calories (kcal); 48g Total Fat; (21% calories from fat); 53g Protein; 332g Carbohydrate; 0mg Cholesterol; 1088mg Sodium
Food Exchanges: 19 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 8 Fat; 0 Other Carbohydrates
Sourdough Maple Walnut Bread
—–pour into bakery—–
1/2 tablespoon yeast
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1/3 teaspoon cinnamon — ground
1/2 teaspoon salt
1 1/2 tablespoons walnut oil
3 tablespoons maple syrup
3/4 cup sourdough starter
3/4 cup water — warm or milk
—–add at beep—–
1/3 cup walnuts — chopped
1/3 cup raisins
Bring all ingredients to room temperature and pour into bakery, in order,
except nuts and raisins. Set “baking control” at 10 o’clock. Select
“white bread” and push Start. Add nuts and raisins at beep, 88 minutes
into cycle.
Per serving: 2105 Calories (kcal); 51g Total Fat; (21% calories from fat); 63g Protein; 366g Carbohydrate; 0mg Cholesterol; 1099mg Sodium
Food Exchanges: 19 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 9 Fat; 2 1/2 Other Carbohydrates
Sourdough Made Easy
1 cup nonfat skim milk
3 tablespoons plain yogurt
1 cup all-purpose flour
1.) Heat 1 cup skim
(NONFAT) milk to 90-100 degrees 2.) Stir in 3 tbsp. of plain FRESH high
quality Yogurt 3.) Pour into a 1 quart glass or ceramic crock, jar or
bowl. Cover with a nonmetallic lid and set in a warm place (70-100 degrees
F) for 24 hours. (O warm day, you can place the starter outside in the sun
or on a kitchen counter. On cooler days, place it in a gas oven with a
pilot light or on to of the water heater or on a heating pad set on low)
4.) After 24 hours the milk will thicken and form curds. At this point,
gradually stir in 1 cup all purpose flour until blended. Cover with lid
and set in a warm place again until it ferments and bubbles and a clear
liquid forms on top (about 2 – 5 days) Stir daily. 5.) Starter is now
ready to use. Stir, cover loosely, and refrigerate. IF AT ANY TIME IN THE
PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JU SOUR) OR DEVELOPS A
MOLD, THROW IT OUT AND START OVER.
Replenishing the Starter: Every time you use some of he starter, you must
replace it with a like amount of milk and flour. For instance if you use 1
of starter, return 1 cup of milk AND 1 cup of flour to the jar. Follow
these directions for feeding the starter.
Feeding the starter to keep it alive: A starter should be used as often
as possible, at least every 2-3 weeks. If you are not using it that often,
pla to feed it once a month to keep it going. 1. Bring to room
temperature. 2. Add equal amounts of warm milk (90-100) and flour
(1/2-1cup each) 3. Cover with lid and allow to stand in a warm place
(70-100 degrees) for twelve to 24 hours until bubbly and a clear liquid
has formed on top. 4. Stir, cover loosely (set lid on jar but do not
tightly seal; gasses must allow to escape), and refrigerate Rejuvenating
a Neglected Starter: If you forget to feed your starter month don’t throw
it away thinking its gone bad. Chances are you can still revive it. 1.)
pour off the liquid and discard all but 1 to 2 tablespoons of the starter.
Temporarily place reserved starter in a bowl. 2.) Wash out the starter
container with hot water. 3.) Put the starter back into the container. 4.)
Follow the directions for feeding the starter using 1 cup (warm (90-
100′F) skim (nonfat milk ) and 1 cup flour 5. You may have to repeat this
procedure once or twice to bring it back up bubbly, sour smelling again.
Per serving: 483 Calories (kcal); 3g Total Fat; (5% calories from fat); 15g Protein; 98g Carbohydrate; 6mg Cholesterol; 24mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Sourdough French Bread II
1/2 cup water — plus
1 tablespoon water
3/4 cup starter — (see below)
2 teaspoons sugar
1 1/2 teaspoon salt
2 1/4 cups bread flour
1 1/2 teaspoons active dry yeast
=== SOURDOUGH STARTER ===
2 1/4 teaspoons active dry yeast
2 cups warm water — (110 degrees)
3 1/2 cups bread flour
1 tablespoon sugar
Sourdough Starter: In a 4-quart glass container, dissolve yeast in water
110 degrees; let stand 5 minutes, add flour and sugar. Stir with plastic
or wooden spoon until blended. Mixture will be thick; remaining lumps
will dissolve during fermentation process. Cover loosely with plastic
wrap and let stand in warm place for 5 days, stirring 3 times a day.
The starter will “rise and fall” during the fermentation period and become
thinner as it stands. A temperature of 80 to 85 degrees is best for the
sour flavor to develop. An ideal place is on the counter next to your
range.
When the starter is developed, it is bubbly and may have a yellow liquid
layer on top; stir before using. It may be used for baking or placed in
the refrigerator to use later, cover loosely.
To use starter measure the amount specified in the recipe. When
refrigerated, let container of starter come to room temperature before
measuring about 4 hours. If baking in the morning, leave the starter out
overnight.
Replenish with 1 cup flour, 2/3 cup warm water 110 degrees and 1 teaspoon
sugar. Stir until blended; some lumps may remain. Cover loosely and let
stand in warm place for 10 to 12 hours or overnight. The starter will
rise and become bubbly. Stir, then place in refrigerator to store. Stir
in 1 teaspoon sugar to keep it active if the starter is not used every
week.
Sourdough Bread: Make sure all ingredients, except water, are at room
temperature. Use a liquid measuring cup to measure the water.
Follow the instructions for your particular brand of bread baking machine.
This recipe can be made and baked with the “French Bread” bake cycle.
This recipe yields 1 loaf.
Comments: High elevations may make dough rise faster. If recipe does not
work as is, decrease yeast by 1 teaspoon at a time. You may have to
increase water; start with 2 tablespoons. Addition of gluten will help
the structure of the bread, add 1 teaspoon per cup of flour.
You may freeze the baked breads; cool before wrapping in plastic wrap,
place in plastic bag and seal. Bread may be frozen up to six weeks. Thaw
by partially opening wrapping to allow moisture to escape gradually.
Per serving: 2969 Calories (kcal); 14g Total Fat; (4% calories from fat); 100g Protein; 598g Carbohydrate; 0mg Cholesterol; 3239mg Sodium
Food Exchanges: 39 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
Sourdough French Bread
1/2 tablespoon yeast
2 1/4 cups flour — bread
1 cup sourdough starter — room temp
1 tablespoon sugar
1 teaspoon salt
1/2 cup water — tepid
Put all ingredients except the water into the machine. Set it for french
bread and start it. Slowly drizzle the water into the machine while it is
running. Stop adding water when the dough forms a rough ball that cleans
the sides of the pan. There should be no wet slime under the paddle. Let
it knead for a while. The dough should get smooth and satiny. Touch the
dough ball. It’s okay if it barely sticks to your finger and feels tacky,
but you finger should come away clean. This dough, not having any fat or
oil is always just a hair stickier than normal white bread. It should not
feel too dry. If it is dry, add a few drops of water. Close the lid and
let it do its thing. After the loaf shaping stage you may mist the dough
lightly with water to give it a crispier crust.
Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour. Add
1 tsp caraway seed.
Note: Feed the starter and let it stand at room temp at least 4 hours
before starting the bread (usually over night) Store starter in the fridge
when not in daily use. I feed it with 1/2 cup all purpose flour and 1/2
cup water.
take to work for a party, and used this one. I shaped the dough into 4
long ropes, which by the time they finished rising were bigger than I
wanted. 
I baked them in a 350 oven for 20 minutes with a pan of hot
water on the bottom rack to get a good crisp crust, then flipped them over
and baked another 10 minutes to get the bottom crisp too. Came out great!
Per serving: 1090 Calories (kcal); 3g Total Fat; (2% calories from fat); 31g Protein; 229g Carbohydrate; 0mg Cholesterol; 2144mg Sodium
Food Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
Sourdough Bread
=== SMALL 1 lb LOAF ===
1 1/2 teaspoons yeast
3/4 cup sourdough starter
2 cups bread flour
2 teaspoons salt
1 1/3 tablespoons sugar
6 tablespoons whole milk
1 1/4 tablespoons oil
All ingredients should be at room temperature before starting. Add the
ingredients to the pan in the order recommended by machine manufacturer.
Select “White Bread”.
This recipe yields 1 loaf.
Per serving: 1278 Calories (kcal); 25g Total Fat; (17% calories from fat); 38g Protein; 222g Carbohydrate; 12mg Cholesterol; 4317mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates
Sourdough Beer Bread
1 1/3 cup sourdough starter
1/4 cup water
1/2 cup flat beer
2 tablespoon vegetable oil
3 cup bread flour
1 1/2 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoon yeast
Place all the ingredients in the machine and program for basic white
bread. Set the temperature control to Dark and press Start. Suggest is to
flatten beer, pour it into a small saucepan and heat it to a simmer. By
the time the beer cools down, it will be flat.
Per serving: 153 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 268mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Sourdough Baguettes
2 cups healthy active sourdough starter
1 1/4 cups bread flour
1 tablespoon oil
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups bread flour
Knead the first two ingredients for 5 minutes, then allow to sit in the
pan for 8 hours. Then add the rest of the ingredients. Select the dough
cycle and press start.
When the dough is done remove from the pan and form into 3 balls of
roughly the same size. Form a long narrow rope from each ball. Ropes
should be as long as your baking sheet and bout 1 1/2-inch in diameter.
Allow to rise on a greased baking sheet for 1 to 2 hours. If you arrange
the ropes within 1 inch of each other and seperate them with narrow strips
of wax paper, they will support each other as they rise and have less
tendency to flatten.
Just before baking, brush with cold water and then make short diagonal
slashes along the entire length. Leave the waxed paper in place and bake
in a preheated 375 degree oven for 35 minutes. Every 10 or so minutes
drop ice cubes on your oven’s floor, this will generate steam and give
your bread that traditional crust. Once they have done, seperate them and
place on a cooling rack to cool.
This recipe yields 3 baguettes.
Per serving: 1604 Calories (kcal); 24g Total Fat; (13% calories from fat); 49g Protein; 291g Carbohydrate; 17mg Cholesterol; 2199mg Sodium
Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
Sour Cream Loaf
1/4 cup water
1 cup sour cream — room temperature
4 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
3 cup bread flour
2 teaspoons instant yeast
Place the ingredients in the bread pan in the order recommended by your
machine’s manufacturer. Process on the Basic cycle, Light Crust setting.
Add flour if necessary to achieve the “right” feel.
If ovenbaking, let dough rise once in machine before forming loaf. Let
rise again in a 9- by 5-inch loaf pan. Bake in a 350 degree oven for
approximately 35 minutes.
This recipe yields a 1 1/2 pound loaf.
Comments: This dough makes tender dinner rolls also.
Per serving: 2170 Calories (kcal); 55g Total Fat; (23% calories from fat); 56g Protein; 358g Carbohydrate; 102mg Cholesterol; 2579mg Sodium
Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 3 1/2 Other Carbohydrates
Sour Cream And Onion Bread
3 cups whole wheat flour
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons wheat germ — (optional)
2 teaspoons active dry yeast
1 package dried onion soup mix – (1 oz)
1 cup sour cream
1/2 cup water
Place flour, sugar, salt, wheat germ, yeast, dried soup, sour cream, and
water in the pan of the bread machine in the order recommended by the
machine’s manufacturer. Select the dough cycle, and press start.
Shape dough, and place in a greased loaf pan. Place in a warm spot, and
allow to rise until doubled in size.
Bake in a preheated 350 degree oven for 30 minutes. Cool.
This recipe yields a 1 1/2 pound loaf.
Comments: A delicious bread that stays fresh long, and makes an excellent
gift!
Per serving: 1789 Calories (kcal); 57g Total Fat; (27% calories from fat); 63g Protein; 282g Carbohydrate; 102mg Cholesterol; 2282mg Sodium
Food Exchanges: 18 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Soft, Moist, And Gooey Cinnamon Buns
1 cup milk
1 egg — beaten
4 tablespoons melted butter
4 tablespoons water
1/2 package vanilla instant pudding – (4 serv size)
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
2 1/4 teaspoons bread machine yeast
1/2 cup butter or margarine — softened
1 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts — (optional)
1/4 cup raisins — (optional)
=== FROSTING ===
1 teaspoon milk
1 1/2 cups confectioners’ sugar
4 tablespoons butter or margarine — softened
1 teaspoon vanilla extract
In the bread machine pan, place the milk, beaten egg, melted butter or
margarine, water, vanilla pudding, bread flour, sugar, salt and yeast in
the order recommended by the machine’s manufacturer. Select the dough
cycle.
When cycle is finished remove the dough and knead for 3 to 5 minutes.
Roll out to a 17- by 10-inch rectangle.
In a microwave safe bowl, mix together the softened butter or margarine,
brown sugar, and cinnamon. Soften in the microwave for 10 seconds. Add
chopped walnuts and raisins, if desired. Spread over dough. Starting
with the widest end, roll the dough into a log. Pinch to seam ends. Cut
into 1/2-inch to 1-inch slices and place on a greased jelly roll sheet.
Place in a draft-free space and allow to rise until doubled.
Bake in a preheated 350 degree oven for 15 to 20 minutes.
To make frosting, mix the milk, confectioners’ sugar, softened butter or
margarine, and vanilla in a small bowl. Spread over warm cinnamon rolls.
This recipe yields 2 dozen buns.
Per serving: 196 Calories (kcal); 9g Total Fat; (42% calories from fat); 4g Protein; 25g Carbohydrate; 30mg Cholesterol; 133mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Smoky Almond Bread
1 1/8 cups water
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons butter
3/4 cup smoked almonds — crushed
1 1/2 teaspoons almond extract
2 1/2 teaspoons active dry yeast
Place the ingredients in the bread pan in the order recommended by your
machine’s manufacturer. Process on the appropriate cycle.
This recipe yields a 1 1/2 pound loaf.
Per serving: 1772 Calories (kcal); 25g Total Fat; (12% calories from fat); 53g Protein; 327g Carbohydrate; 47mg Cholesterol; 2329mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates
Shepherd’s Loaf
1 1/4 cup water
2 tablespoon olive oil
3 cups unbleached all-purpose flour
4 teaspoon sugar
2 teaspoon dried sage
1 teaspoon salt – (to 2 tspns) — or to taste
2 teaspoon active dry yeast
Place the ingredients in the bread pan in the order recommended by your
machine’s manufacturer. Process on the quick bread cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: This is a light, open-textured, simple bread and it doesn’t
keep very well — considering that Basque Shepherds from Northern Spain
– prepared the dough each morning for the evening meal. The shepherd
would place the dough in a special iron pot and bury it in the coals of
his campfire in the morning. On his return from tending his flock the pot
of bread would be ready. The top of the bread would then be slashed to
form a cross before the evening meal — and the first piece was always
given to the herder’s sheepdog.
Per serving: 331 Calories (kcal); 28g Total Fat; (72% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates
Shaker Herb Bread
2 1/4 teaspoons yeast
3 cups bread flour
3/4 teaspoon celery seed
3/4 teaspoon caraway seed
3/4 teaspoon ground sage
3/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
1 tablespoon sugar
4 tablespoons powdered milk
1 tablespoon butter or margarine
1 cup water
1 large egg
1 teaspoon lemon juice
Place all ingredients in machine and push start! Do not use timer.
Per serving: 1909 Calories (kcal); 33g Total Fat; (15% calories from fat); 68g Protein; 330g Carbohydrate; 249mg Cholesterol; 3512mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates
Seven Grain Millet Bread
2 1/4 teaspoons yeast
2 1/3 cups bread flour
2/3 cup seven grain flour
1/3 cup millet seeds — lightly toasted
1 1/2 teaspoons salt
4 tablespoons powdered milk
1 tablespoon butter or margarine
3/4 cup water — plus 3 tb
3 tablespoons honey
1 large egg
1 teaspoon lemon juice
Place all ingredients in machine and push start!
Per serving: 1701 Calories (kcal); 30g Total Fat; (15% calories from fat); 56g Protein; 301g Carbohydrate; 249mg Cholesterol; 3508mg Sodium
Food Exchanges: 16 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates
Seven Grain Bread
1 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 teaspoons salt
2 tablespoons white sugar
1 1/2 tablespoons nonfat dry milk
1 1/2 tablespoons butter or margarine
1 1/3 cups warm water — (110 degrees)
3/4 cup seven grain cereal — plus
1 tablespoon seven grain cereal
Place ingredients in the bread machine pan in the order suggested by the
machine’s manufacturer. Select the Medium Dark Crust setting, and press
Start.
This recipe yields a 1 1/2 pound loaf.
Comments: A very good bread for your taste buds and your body.
Per serving: 1324 Calories (kcal); 23g Total Fat; (15% calories from fat); 43g Protein; 232g Carbohydrate; 49mg Cholesterol; 3452mg Sodium
Food Exchanges: 15 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Sesame Whole Wheat Bread
1 cup water — plus
2 tablespoons water
1 tablespoon butter
1 tablespoon honey
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/4 cup wheat germ
1 1/2 teaspoons salt
2 teaspoons active dry yeast or bread machine yeast
2 tablespoons toasted sesame seeds
Place the ingredients in the bread pan in the order recommended by your
machine’s manufacturer. Process on the appropriate cycle.
Add sesame seeds near end of last knead.
This recipe yields a 1 1/2 pound loaf.
Per serving: 1712 Calories (kcal); 29g Total Fat; (14% calories from fat); 59g Protein; 316g Carbohydrate; 31mg Cholesterol; 3346mg Sodium
Food Exchanges: 20 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates
Semolina Sesame Bread
2 1/4 teaspoons yeast
2 1/3 cups bread flour
2/3 cup semolina flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
2 tablespoons powdered milk
1 1/2 teaspoons butter or margarine
1 cup water
1 large egg
1 teaspoon lemon juice
1/3 cup sesame seeds — lightly toasted
Place all ingredients in machine and push start! Do not use timer. Add
sesame seeds during second kneading (or use raisin bread cycle and add at
the beep).
Per serving: 2078 Calories (kcal); 45g Total Fat; (19% calories from fat); 74g Protein; 341g Carbohydrate; 218mg Cholesterol; 3395mg Sodium
Food Exchanges: 22 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates