Wonderful White Bread
=== MEDIUM 1 1/2 lb LOAF ===
1 1/8 cups water
1 1/2 tablespoons butter
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons dry milk
2 1/2 teaspoons yeast
Place all ingredients in your machine in the order specified by your
machine’s manual. Select the “Basic” or “White” cycle and press “Start”.
This recipe yields 1 loaf.
Per serving: 1822 Calories (kcal); 28g Total Fat; (13% calories from fat); 56g Protein; 332g Carbohydrate; 58mg Cholesterol; 2373mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates
White Bread For The Bread Machine
1 cup warm water — (110 degrees)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast
Place water, sugar, salt, oil, bread flour and yeast into pan of bread
machine according to the manufacturer’s instructions. Bake on White Bread
setting. Cool on wire racks before slicing.
This recipe yields a 1 1/2 pound loaf.
Per serving: 1872 Calories (kcal); 48g Total Fat; (23% calories from fat); 53g Protein; 302g Carbohydrate; 0mg Cholesterol; 3217mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
White Bread
1 1/4 cups lukewarm milk
3 cups all-purpose flour
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons butter or margarine
2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order suggested
by the machine’s manufacturer. Butter should be in corners to avoid
contact with yeast. Set at basic loaf and desired crust.
When done, place on wire rack for at least 10 minutes before slicing.
This recipe yields a 1 1/2 pound loaf.
Per serving: 1779 Calories (kcal); 37g Total Fat; (19% calories from fat); 52g Protein; 303g Carbohydrate; 104mg Cholesterol; 3593mg Sodium
Food Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 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
Honey White Bread
1 cup milk
3 tablespoons unsalted butter or margarine — melted
2 tablespoons honey
3 cups bread flour
3/4 teaspoon salt
3/4 teaspoon vitamin C powder
3/4 teaspoon ground ginger
1 1/2 teaspoons active dry yeast
Assemble ingredients in the order suggested in your bread machine’s
manual. Select the Basic Bread cycle.
This recipe yields a 1 1/2 pound loaf.
Per serving: 1785 Calories (kcal); 15g Total Fat; (7% calories from fat); 60g Protein; 348g Carbohydrate; 33mg Cholesterol; 1732mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates
Gluten Free Country White Bread
3 extra-large eggs — lightly beaten
1 1/3 cups water
3 tablespoons vegetable oil
1 teaspoon cider vinegar
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup soy flour
1/2 cup tapioca flour
1/2 cup instant dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
2 1/4 teaspoons Red Star active dry yeast
Place all dry ingredients in a medium size bowl and whisk together. Beat
eggs lightly in a small bowl and stir in other wet ingredients.
Pour wet ingredient mixture followed by the dry ingredient mixture into
the bread pan. Set machine on the Basic Light or Insta cycles and press
start.
Give your machine a little help. During the first kneading cycle, use a
rubber spatula to assist the machine in mixing the ingredients. Scrape
the ingredients off of the sides down to the bottom of the bread pan.
Gently lift and fold the dry ingredients from the bottom of the pan to the
top of the dough.
This recipe yields 1 loaf.
Per serving: 2005 Calories (kcal); 52g Total Fat; (23% calories from fat); 50g Protein; 332g Carbohydrate; 11mg Cholesterol; 3532mg Sodium
Food Exchanges: 17 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 2 1/2 Other Carbohydrates
Fat-Free White Bread
3/4 cup water — plus
1 tablespoon water
1 teaspoon lemon juice
1 tablespoon applesauce
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon dry milk
2 1/4 cups bread flour
1 1/4 teaspoons active dry yeast
Make sure all ingredients are at room temperature.
Follow the instructions for your particular brand of bread baking machine.
This recipe can be made and baked with the “Basic” 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: 1253 Calories (kcal); 8g Total Fat; (5% calories from fat); 41g Protein; 251g Carbohydrate; 8mg Cholesterol; 2177mg Sodium
Food Exchanges: 15 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates
Classic White Bread
=== REGULAR 1 lb LOAF ===
3/4 cup water
2 cups white bread flour
1 tablespoon dry milk
1 1/2 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1 teaspoon fast rise yeast
(or 1 1/2 tspns active dry yeast)
=== LARGE 1 1/2 to 2 lb LOAF ===
1 1/8 cups water
3 cups white bread flour
1 1/2 tablespoons dry milk
2 tablespoons sugar
2 tablespoons salt
2 tablespoons butter
2 teaspoons fast rise yeast
(or 3 tspns active dry yeast)
Follow loading instructions per your owner’s manual. This recipe can be
made with the regular, rapid, or delayed time bake cycles.
This recipe yields 1 loaf.
Hints: This makes great low fat croutons. Lightly butter bread slices,
cube, and bake at 350 degrees until crisp.
Per serving: 3046 Calories (kcal); 51g Total Fat; (15% calories from fat); 88g Protein; 548g Carbohydrate; 113mg Cholesterol; 15375mg Sodium
Food Exchanges: 33 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 3 Other Carbohydrates
Basic White Bread
–1 1/2 pound loaf–
1/2 cup water
5/8 cup milk
3 cup bread flour
1 1/2 teaspoon salt
1 1/2 tablespoon butter/marg/applesauce
3 tablespoon sugar
1 1/2 teaspoon yeast
Follow manufacturers directions..
Per serving: 1740 Calories (kcal); 12g Total Fat; (6% calories from fat); 57g Protein; 345g Carbohydrate; 21mg Cholesterol; 3287mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates
CROCKPOT DRESSING
1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter
Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low.
CROCKPOT CHEESE SOUFFLE
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
Five-Spice Appetizer Meatballs
1 egg white — slightly beaten
3/4 cup soft bread crumbs
1/4 teaspoon five-spice powder
1 pound lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium red sweet pepper — cut in 1″ pieces
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15×10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
Makes 48 appetizer-size meatballs.
SCALLOPED CHICKEN
1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.
MEATBALLS
1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.
Easy French Bread
1 1/2 c Water
3 1/4 c White bread flour
1 1/2 tb Sugar
1 1/2 ts Salt
3 ts Active dry yeast
Put all ingredients in bread machine pan. Set for a large loaf. Use regular or rapid bake cycle. To develop the crisp crust that French bread is known for, turn the machine off and reset it after the first knead cycle is completed. This gives the bread extra kneading time and results in a crisp crust.
Crunchy French Toast
1 Egg
1/3 c Milk
2 ts Sugar
1/4 ts Cinnamon
1/2 c Flaked coconut
1/3 c Crushed corn flakes
3 tb Butter
4 Slices of white bread
Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once. Serve with maple syrup.