Bread Machine Magic (26 page)

PEELED
AND
CHOPPED NAVEL
ORANGE
1½ cups

ORANGE
JUICE
4 to 6 tablespoons

EGG
1

BUTTER
OR MARGARINE
2 tablespoons

ORANGE
MARMALADE
6 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

GRATED
ORANGE
RIND
¼ cup

SLIVERED
ALMONDS
½ cup

VITAL
WHEAT GLUTEN
(
OPTIONAL
)
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 151 / Fat 2.8 grams / Carbohydrates 27.5 grams / Protein 4.1 grams / Fiber 1.6 grams / Sodium 169 milligrams / Cholesterol 15.2 milligrams

 

Marmalade and Oats Bread

Here's another winner. It's a beautiful-looking loaf, and the combination of orange marmalade and oatmeal makes it very tender, moist, and rich tasting.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
½ cup

MILK
⁷
⁄
₈
to 1 cup

ORANGE
MARMALADE
¹
⁄
₃
cup

BUTTER
OR MARGARINE
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
²
⁄
₃
cup

MILK
1
¹
⁄
₈
to 1¼ cups

ORANGE
MARMALADE
½ cup

BUTTER
OR MARGARINE
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

OLD
-
FASHIONED ROLLED
OATS
1 cup

MILK
1
³
⁄
₈
to 1½ cups

ORANGE
MARMALADE
²
⁄
₃
cup

BUTTER
OR MARGARINE
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 162 / Fat 1.9 grams / Carbohydrates 31.9 grams / Protein 4.2 grams / Fiber 1.3 grams / Sodium 256 milligrams / Cholesterol .8 milligram

 

Eric and Janey's Poppyseed Peach Bread

During their recent visit, Lois's son and daughter-in-law sampled this fruit bread fresh from the machine and loved it. But this bread has us baffled: It has a lovely peach flavor the first few days, but if kept longer than that in the freezer, the peach flavor disappears. So, eat it right away! You'll also find that the amount of liquid you need to use depends greatly on the juiciness of your peaches.

SMALL RECIPE

BUTTERMILK
3 to 4 tablespoons

PEELED
,
PITTED
,
CHOPPED
PEACHES
(
FRESH
,
FROZEN
,
OR CANNED
,
WELL
DRAINED
)
1 cup

BUTTER
OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
1 teaspoon

BREAD
FLOUR
1½ cups

WHOLE
WHEAT
FLOUR
²
⁄
₃
cup

POPPYSEEDS
2 teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

BUTTERMILK
¼ to
³
⁄
₈
cup

PEELED
,
PITTED
,
CHOPPED
PEACHES
(
FRESH
,
FROZEN
,
OR CANNED
,
WELL
DRAINED
)
1½ cups

BUTTER
OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

DARK
BROWN
SUGAR
3 tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2¼ cups

WHOLE
WHEAT
FLOUR
1 cup

POPPYSEEDS
1 tablespoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

BUTTERMILK
5 to 7 tablespoons

PEELED
,
PITTED
,
CHOPPED
PEACHES
(
FRESH
,
FROZEN
,
OR CANNED
,
WELL
DRAINED
)
2 cups

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
¼ cup

DARK
BROWN
SUGAR
¼ cup

SALT
2 teaspoons

BREAD
FLOUR
3 cups

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

POPPYSEEDS
4 teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 145 / Fat 1.6 grams / Carbohydrates 29.5 grams / Protein 3.7 grams / Fiber 2.1 grams / Sodium 251 milligrams / Cholesterol .2 milligram

 

Peaches and Spice Bread

What a sensational taste this peach bread has! It's a tall and beautifully shaped gift bread. If you don't give it away, toast it or try it in a bread pudding.

SMALL RECIPE

OLD
-
FASHIONED
ROLLED
OATS
½ cup

MILLER
'
S
BRAN
3 tablespoons

APPLE
JUICE
2 to 3 tablespoons

EGG
1

PEELED
,
PITTED
,
CHOPPED
PEACHES
(
FRESH
,
FROZEN
,
OR CANNED
,
WELL
DRAINED
)
1 cup

BUTTER
OR
MARGARINE
1 tablespoon

HONEY
1 tablespoon

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
1 cup

BREAD
FLOUR
1 cup

GROUND
CINNAMON
¾ teaspoon

GROUND
GINGER
¾ teaspoon

GRATED
NUTMEG
¾ teaspoon

CHOPPED
WALNUTS
¼ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

OLD
-
FASHIONED
ROLLED
OATS
1 cup

MILLER
'
S
BRAN
¼ cup

APPLE
JUICE
4 to 5 tablespoons

EGG
1

PEELED
,
PITTED
,
CHOPPED
PEACHES
(
FRESH
,
FROZEN
,
OR CANNED
,
WELL
DRAINED
)
1½ cups

BUTTER
OR
MARGARINE
1½ tablespoons

HONEY
2 tablespoons

SALT
1½ teaspoons

WHOLE
WHEAT
FLOUR
1½ cups

BREAD
FLOUR
1½ cups

GROUND
CINNAMON
1 teaspoon

GROUND
GINGER
1 teaspoon

GRATED
NUTMEG
1 teaspoon

CHOPPED
WALNUTS
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

OLD
-
FASHIONED
ROLLED
OATS
1 cup

MILLER
'
S
BRAN
6 tablespoons

APPLE
JUICE
4 to 6 tablespoons

EGG
2

PEELED
,
PITTED
,
CHOPPED
PEACHES
(
FRESH
,
FROZEN
,
OR CANNED
,
WELL
DRAINED
)
2 cups

BUTTER
OR
MARGARINE
2 tablespoons

HONEY
2 tablespoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
2 cups

BREAD
FLOUR
2 cups

GROUND
CINNAMON
1½ teaspoons

GROUND
GINGER
1½ teaspoons

GRATED
NUTMEG
1½ teaspoons