Bread Machine Magic (5 page)

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:
Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 119 / Fat 1.3 grams / Carbohydrates 22.9 grams / Protein 3.3 grams / Fiber .9 gram / Sodium 250 milligrams / Cholesterol .5 milligram

*
The water in which you cooked the potato

 

Linda's Easy Potato Bread

This bread is moist and fluffy and a family favorite for sandwiches. (Note: The 1-pound loaf must be baked on the Rapid Bake setting to prevent it from overflowing the pan.)

SMALL RECIPE

INSTANT POTATO FLAKES
3 tablespoons

MILK
½ cup

WATER
³
⁄
₈
to ½ cup

BUTTER OR MARGARINE
1 tablespoon

SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD FLOUR
2 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

INSTANT POTATO FLAKES
¼ cup

MILK
¾ cup

WATER
³
⁄
₈
to ½ cup

BUTTER OR MARGARINE
1½ tablespoons

SUGAR
1½ tablespoons

SALT
1½ teaspoons

BREAD FLOUR
3 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

INSTANT POTATO FLAKES
6 tablespoons

MILK
1 cup

WATER
½ to
⁵
⁄
₈
cup

BUTTER OR MARGARINE
2 tablespoons

SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD FLOUR
4 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

For the Small Recipe

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Rapid Bake cycle 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:
Rapid Bake

For the Medium and Large Recipes

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:
Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 120 / Fat 1.3 grams / Carbohydrates 23.1 grams / Protein 3.4 grams / Fiber .9 gram / Sodium 252 milligrams / Cholesterol .5 milligram

 

Midnight-Sun Bread

This is an outstanding bread! It has a delicate, cakelike texture and combines the orange and caraway flavors that are popular in so many Scandinavian breads. It's also good toasted.

SMALL RECIPE

BUTTERMILK
¾ to
⁷
⁄
₈
cup

BUTTER OR MARGARINE
1½ tablespoons

HONEY
1½ tablespoons

SALT
1 teaspoon

BREAD FLOUR
2 cups

GRATED ORANGE RIND
2 teaspoons

CARAWAY SEEDS
1 teaspoon

RAISINS
¹
⁄
₃
cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

MEDIUM RECIPE

BUTTERMILK
1
¹
⁄
₈
to 1¼ cups

BUTTER OR MARGARINE
2 tablespoons

HONEY
2 tablespoons

SALT
1½ teaspoons

BREAD FLOUR
3 cups

GRATED ORANGE RIND
1 tablespoon

CARAWAY SEEDS
1½ teaspoons

RAISINS
½ cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

LARGE RECIPE

BUTTERMILK
¾ to
⁷
⁄
₈
cup

BUTTER OR MARGARINE
1½ tablespoons

HONEY
1½ tablespoons

SALT
1 teaspoon

BREAD FLOUR
2 cups

GRATED ORANGE RIND
2 teaspoons

CARAWAY SEEDS
1 teaspoon

RAISINS
¹
⁄
₃
cup

R
ED
S
TAR BRAND ACTIVE DRY YEAST
1½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light 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:
Light

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 129 / Fat 1.7 grams / Carbohydrates 24.4 grams / Protein 3.6 grams / Fiber .9 gram / Sodium 270 milligrams / Cholesterol .7 milligram

 

English Toasting Bread

This is a special bread that's coated with cornmeal, so it needs to be baked in a loaf pan in the oven. It's heavenly with orange marmalade.

SMALL RECIPE

MILK
⁵
⁄
₈
cup

WATER
¼ to
³
⁄
₈
cup

SUGAR
1½ teaspoons

SALT
½ teaspoon

BREAD FLOUR
2 cups

BAKING SODA
¼ teaspoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

CORNMEAL
as needed

MEDIUM RECIPE

MILK
¾ cup

WATER
³
⁄
₈
to ½ cup

SUGAR
2 teaspoons

SALT
1 teaspoon

BREAD FLOUR
3 cups

BAKING SODA
¼ teaspoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

CORNMEAL
as needed

LARGE RECIPE

MILK
⁷
⁄
₈
cup

WATER
½ to
⁵
⁄
₈
cup

SUGAR
3 teaspoons

SALT
1 teaspoon

BREAD FLOUR
4 cups

BAKING SODA
½ teaspoon

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2½ teaspoons

CORNMEAL
as needed

1
. Place all ingredients except cornmeal in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small and Medium Recipes

Grease an 8½ × 4½ × 2½-inch loaf pan; sprinkle all sides with cornmeal.

For the Large Recipe

Grease two 8½ × 4½ × 2½-inch loaf pans; sprinkle all sides with cornmeal. Cut dough in half.

3
. Place dough into prepared loaf pan(s). With your hands, carefully press dough evenly into pan(s). Sprinkle top with cornmeal. Cover and let rise in a warm oven for 20 to 30 minutes or until dough almost reaches the top of the pan. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4
. Preheat oven to 400°F. Bake for 25 minutes.

5
. Remove from oven, then remove loaf (or loaves) from pan and cool on cake rack. To serve, cut into thick slices and toast.

BAKE CYCLE:
Dough

Small recipe yields 1 loaf

Medium recipe yields 1 loaf

Large recipe yields 2 loaves

NTRITIONAL INFORMATION PER SLICE

Calories 106 / Fat .4 gram / Carbohydrates 21.7 grams / Protein 3.3 grams / Fiber .8 gram / Sodium 174 milligrams / Cholesterol .5 milligram

 

Authentic French Bread

This fine-tasting bread is a fixture at our dinner parties. Since it contains no fat, it starts to go stale in just a matter of hours. Plan to serve this bread shortly after it comes out of the oven. Set a tub of sweet creamery butter next to it and watch the loaf disappear!

SMALL RECIPE

WATER
¾ to
⁷
⁄
₈
cup

SALT
1 teaspoon

BREAD FLOUR
2 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

CORNMEAL
as needed

MEDIUM RECIPE

WATER
1 to 1
¹
⁄
₈
cups

SALT
1½ teaspoons

BREAD FLOUR
3 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2 teaspoons

CORNMEAL
as needed

LARGE RECIPE

WATER
1¼ to 1
³
⁄
₈
cups

SALT
2 teaspoons

BREAD FLOUR
4 cups

R
ED
S
TAR BRAND ACTIVE DRY YEAST
2½ teaspoons

CORNMEAL
as needed

1
. Place all ingredients except cornmeal in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small Recipe

Shape dough into one 10-inch oblong loaf or 1 large round loaf or one thin 24-inch-long baguette or 6 French rolls.

For the Medium Recipe

Shape dough into one 12-inch oblong loaf or 1 large round loaf or two thin 18-inch-long baguettes or 8 French rolls.

For the Large Recipe

Cut dough in half. Shape dough into two 10-inch oblong loaves or 2 large round loaves or two thin 24-inch-long baguettes or 10 French rolls.

3
. Dust the top(s) with a little flour; rub it in. Place the loaves on a cookie sheet dusted with cornmeal. With a very sharp knife or razor blade, slash the tops of the rolls or baguettes straight down the center to make a cut about ½ inch deep. On the oblong loaf, make 3 diagonal slashes. On the round loaf, slash an
X
or
#
on top.

4
. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

5
. Place a pan of hot water on the bottom rack of the oven. (This will create steam, which is necessary to produce an authentic, crisp crust.) Preheat oven to 450°F. Bake the round or oblong loaves about 20 minutes, the baguettes about 15 minutes, and the rolls 10 to 12 minutes.

6
. Remove from oven; cool on cake rack. This is best served within hours of baking. To preserve the crisp crust, do not store in plastic wrap or bags.