the bread machine book
TRANSCRIPT
INTRODUCTION
~I$ is a secret that for )'cns I've tried to share wuh
1 ft,~nd. whn c.,., k. b." it ........ ~ ...,~n:l no (",e beli",cd
"'kmg bmld I~ fun and easy Timc-mnsRmmll. )"~, Mess):
ddln,[dy K~:odlng, whIle menIally n:b~lng. will un: rour
muscles lIu l dimcult l ~o
Ilr~~d dough IS palien!, nexiblc , and tobant of
m'st:l ku , The .c","ntls are w()nd ufu1 - the fragrance, the
lexlu'e. Ihe laSle of f~h . b.,k"d b'c,,,j an: unbc"'al1lc . BIll
l><:callse I",oplc are often Intimldaled by the mys,cncs of
rC~~I, brr,,,j·making at home has b.:cn ir da"gn of
becoming ~ lost art
Using a b.ud ",ach,ne. b:lkUlg b.u<.llxwmes one of
Ihe easitSl lasks In 'he kllchen. yel ;, produces spectacular
Y) 110.
,t , r , ( , .
,
rcsuhs YOIl don", h~,'c to "'''fry
that WaieT "ill be 10() cold 10
aCli\, iCC ),ast, or 5(l hOI Ihal
II k,IIS .1 t~ bread nuch",,,
rtgubUd lhe t("'perature
You " 'on ~ Ix kn~~dmg dough "nul rour mu..,lo
\ ache Ihe hread machllle ,,-,II do all
I~ knudmg In. ,v" Thcre'~ no rwced
10 wony Ihal dr~hs lrom I~ alr-condlu(lning unn ,,~II
Interfere" IIh rlSmg dough Ih{' dough IS prOltcl.,.) ,,-hI Ie
II's mSltk Ih~ m3(hmc From a dark . dCrM: pumpernlckd
10 fealher_lI,!:hl Whll~ bre;>cl to a S"ttl J»neliOnC, ma king a
ddiclOU~ ~rr~y of brutb IS no num: work Ihall sunply
measuring Olll Ihe mgredlenlS. And SUl(f moSI m~chmcs
hovc lilners, Ihe ingredients un Ix measured InlO Ih~
bread J»ll JUSt bo:Fore you go IQ Ixd and Ihe Freshly cooked
b",ad will bo: hOI whell )'OU ",~h up_
With a b",ad machine , you can crCatr all infinite Yariely
of loaws 10 $ul l your 1;l51CS, )'our panl')' CUpOO.1lU, and the
5I:a!>On. Sub5l l1ulc dried cr~ nhcrric5 for ",isms in"
Christmas bread, add cracktd ",hul 10 a I""oritc bread 10
S"'c 11 rno.., fibo r, or dt<;or~IC a br.idtd Io;!f wilh Ihe
shvc.cd al1110nds lef, ovc, rrom anolher baking projtcl. You
no longer ha"f 10 5I:Ulf for o.dma1)' brc{d
.. 'NTlOUUCIiON
Brud machines do ha'-f lhe" Ila .... ~. Mosl a.t InnC.'<iblc
in lhe" knud"'II ' " Olllll, ~nd ",1""8 eyd~., rh~y puree
fru lls and nul!> thai ue aIIdN al Ihe htgmmng of Ih~
kneadlllg crde; ~nd Ih~y h3~~ r.llt~ IOt~mlKc for dQugh
!l\i11 ,s paHlcularlr sllff or soft. Bu t thf nfWer modds
ru.,.~ d,ffncm $CUI ngs for diFferem "" rltli~~ uf b.ead -
whole-w heat brud neros more lime III rise Ihan whlle
btead; sweet hreads need less h.,king lime
And if your brnd mach",e slill duesn'l gl~e you en()ll,!:h
nnlblhly, )'UU can ius! Itt Ihe madunc d" thc k"c~ding ,
Ihen remo\'e il from Ihe machine ~nd ICI il nSf and bake
an-uru mg lu yuur Illllclabic
GETTI NG TO K"OW YOUR MA CHIN[
Maslcrlng bread-machlnc bolking 15 hke gelttng \0 know
Ih~ qu"k. aoo idirn;ync .... s'Q of an)' neW pitt' "r rqulpmem. Somc nuchines knead longer than olhers Ot
allow longer ming time Some b..,ad I""O$Iu,'c dllfc..,m
capacllI"" lhan olhcn, although IhC")' are lalxled as lhe
samc SIU. Sorll': m"dds requite a lillie more liqUId nr }'USI
Ihan olht rs. Flo". ~b..orbs ""'}Ing ~'nou"IJ of hquld
dependmg on Ih~ .... ~~Iher The dou,!:h rt"iIClS d,rre'~nl ly 10
,,':lter lhat IS highl y acid,~ ." albhne
To gCI accustomed 10 a ne .... nuchme or Ihls book. SIan
will. ~ ~i"'l'l~ ''''-'1'''_ .u,h >b too.iL ... hlle b,~aJ. ~"J ""'~
how 11 comes OUI. If )'OU ha\'c any problems, refer 10 the
Troubleshooting Guide Oll pagCll 1+-15
I II> , IIA" """
------ .. lA 5U IIl" G <.. 1 .
BI ' . AD r AS
EAl>IN G pAD D l1
I N T R O O U CTI O N U
BAKING BREAD
Before fnll ~Ian, lISSt:mblc alllhr Ingrrdiems Ik SUIT that
Ihe )'C~SI IS froh Alllngredltnl~ should be al room
1C1I11"'r.tlUrc . Cold hquids and butttr un bc hUltd IT Ihe
micr,)"'avr (1 usuall), add Ihe hUller 10 the hquill "",I heal
Ihem 1O)I<lh",), lIo)d a cold tgg in ),ou. hand fur five
IlllnUlrs 0 .. $(I "hile you rC"it" Ihe " 'CI I"' , ur PUI 11 in a
1.0" I of U'Jle' no hotter Ihan 8O' F ,\h hough fr1J/;en )'caSl
should be gwen lime 10 (nmt 10 room lenll"'r.tWIT. )-USI
lhal has h.-en S1.nrtd In the rdngrr:uot "'Ill come 10 r..>Om
tempenu Uft quickl)' (""ugh " ' [(hOlIl spectal Irt~tmcr,l.
t-e'er put yuslln the mlcmWa,-e
Ik SUR' the kneadmg p;>ddlr IS ",eli S<'lIIOO m the ~ouom
of the l);In Add the Ingredienls in tht orde. Su~CSled br
the manuuc!\lTu's instructiuns This mar vary f.unl ont
",~chm. lu II,. "~_~I. If you arc lISln)l Q timel , Ihe ordor
rna)' dmtge; scc " U~llIg Ihe Timer." below Fil the bread
p"n Stcurd)' Into Ihe brl"Jd machinr _ SeleCt settings on Ihe
control p.me! according 10 the manuraclllrrr"5 l11S!rUClIOTlS
an.d ])R'SS "Start. "
To cherk Ihe dough" hile the bread is kneadIng, !..>ok
ror it to r(lnn • faIrly smoolh ball 1""1 IS a bit lack} t<> Ih"
touch and Sl'1l1rs only shgh tl)' "h"n thc ~dlt s to]ls
knudln!: If. ahcl the IIIglcdlcms art mIXed. Ihe impnm of
t he J...ddle R'mains In the dough and the wgn look. Indt
pgged, J,j,J lIIore hqUld. Slart wnh ont tahlespoon. Ihen
add "ddllKmal liquid Oll~ teaspoon at a lime. givmg tht
d",,):h II.ne 10 absorh the hquid hefu.e addlll): more. If Ihe
dough is SO so ft Ihat I. ltl5<:s it~ sh.~>c:IS
SOOn as the tnddle P,",,1(':5,
add morr nour , ont
labl~Tl at a tllTlt
Although th~
InstruCllons ht m05t
breads. \Orne breads lit
d~'gntd 10 h."" dough Ihat
is a httle ~tmcr or safln.
non'l h" shy ahoul
keeping the lid up and w,tdllll!: 11 Ihis
~Iagc_ It is only when Ih" hread is In .he
rmng and b;tkmg stages that an ope" lid WIll Inlerfcrc wilh
lempcnllure commls
when Ihe bread IS done . rCmO'"e it from Ihr lrlOlch",c
and the l»kmg pan immroialrly Ollierv.iS(". rhe SIU:n
relraSt'tl hy the bread " 'ill oondc~ mthe pan . nlakmg Ihe
bread ~y on the outSIde The bread should be allc"'w
10 cool for 20 10 30 minute.; herOft' )'0 .. shce ",10 "
D INTROIlU Cl lON
-
The lnudlnx PJddlr Ihollid bc _II .Nled in tht bon.
[hr brNd pan
-- -
-Add ingrwltntJ In the order suggestfd by th e mJnufaer
ADDI flO"~
FruL! and vcgetabl'"5' :odd..! at Ihe Mguullug of the kne~d
cyde wilt M puried or shredded uno liny piecC!>. If )"OU
""ani Ihe ,-ai,ms!O ",mam "lml. or "th~r fruit :0 remain m
chunks. "dd tl 10 to 15 mmuteS 11th) the kneading q'd •.
M'bt machineS now have a beepcr th~t stgnals" hen us
time to add the addtnon~
If you ~'c "''''g 110" Ii",,,,. tu ." .. 1.. ,he bo-cad .. nd h .. ,·< no chOlet btL! 10 add all ingrWlenb ~( d,e hfgmnmg.
consider the moisture cOntenl ollhe addnions..Jmc)" dncd
apricotS or ma~lcd red peppcrs 1)1'1)' add 3' mu(h as on. or
two lal,1e,JX'tJlls of jui,·" if Ihry g" Ihrough the ennrC
knfudlng proo:c$S. Also. kcall~ too:> mu~h sugar '-"I)
mle,fne " ·,,h (he )'east. hlgh·su~ .. addlllnnS Ilk<: calld,ed
frun ~hnllid M added laIC III Ih. Imuding q'dt
LSI .. " Till TIME!!
If you arc usmg the bread machine Wnu so that the m,,,iug
will ~ drla)·.d. the mgrcd\enlS shnuld hf la)·.rcd so lhe
yeast d'>C5 nOI come in", cnllla~1 wilh liquIds prcn!JIlurfi) .
Gcnernll)~ you should pul the liquids In first. lollowed h)'
the dry tngr~d,cnts. and the re~St last s.~1t and ,,-hea, germ
nul alKl intenc", wuh ,I>c: YUq ,f an)' slgntf":lInt
quanmies ~'" m prolonged COm~ct wnh .h .. y .. "'t
RI.'<:Ipc$ eontaintng perishable IlIgrcdlcnts su:h .... (1/.1:>
or """Sf checsc should nOi ~ made usmg Ihe nmn.
u"less Tile dda)' is onl)" an hoO! or.\oO. You can SubsTilUlr
".tn and powdered nulk for wholc milk (use three
lablcspootlS "f dT)' 11"lk per /I ounces). b\ll the dr)' m,11.
should he layered "uh Ihe other dT) ",grwlents 50 lru.1 it
dOC!i nOt comc In CnmaC! "nh the watn prcmatu",t) I
Iu'c not had an)" lroubk usmg small 'luanlillt") or bUlicr
on bread made nvcmi)(hl HO"n'rr. if )·ou wish, )'ll" (all
SuhslilUte ,·cgeMhl .. OIl fOf hulter
0\ t'-BAK[D BREAO
An) of Ihe b""K15 In Ihls cnokh"ok can he baked .n a
con"cntiunal ""en t u:;c a 'It.·mch loaf pall for musl
breads. The I ,,_pound brud~ made wilh I".all fluur may
reqUire a larger p.~n The I·pound breads Iha. Include r}"C
or 10""l-\lul(n flours elln bt, cookcd 10 the Qi,-mch I"'n . but
\\,11 nsc highef and look III"", allrncm'" In ~n 8t,.",ch I"'n.
1,;nless othern1SC mdl(;1(ed. mos. breads should M ~ked
al 350T for JO 10 35 mmutes
A .... ullonary not .. aboul bakmg sheets and brr;<d I"'U~
many of t),e [".ns a'':Itlahlc uxby arc of a (OnSlfnCllon 0'
m.utria l thal than)(cs the ,,,,,king condlllons. D",,j,Ie·
13)'c",d pans with an 11I5,,1""'g 3IT cu,hioo protOCt agJlllsl
j;Ctlrchmg. but hread cooked ll\ Ihese pans w.1I lake longet
(0 ~ke. Somt of (he ht.",,)~ apens'v( pans ,,"Ilh bbck
s"rbc~ will b"",,'n .hf bltad f"-Sler and n«<.llo" .. r ~k"'g
(fmPCratures and/or shoner bakmg Ilmc:s. If )"on usc: a
gldss loor pan, rcduce Ihc ovcn temperature b)· 1) I:
BR[AD BAKING INGREDIENTS
People have occn baking bread since prchistonc
limes, ocgmnm8 with an unlta\'cned bread "lade of
mcal grou nd fro"l corns o r heechnuts and mi,~cd wilh
water. The first IU"coed bread is ht.lic"ed to ha"f been
baked by the Eg)'ptians about i,OiX) ~.C. 5<:>me dough
left out for hours eaptuITd wild ),eHt from the air
When the dOll!\h ,,'as put on the hearth to mokc, it puffed up. That was the firs l sourdough. all hough
b"ktrs went to great lengths 10 minimize the sour
taSte while lakiug ~d\"alllagc of its lea\'emng '1ualiucs
later, bakers diS<:O"er~d 8 )'ust)" byproducI of beer
breWIng thaI dId not crenlC such asour taslc. It was not
until the 19th centur), that compressed yeaSt WaS
perfected.
In bask bread. lhe Fast . aeti"atcd by warm water and
fed I,y sugar, luments. II createS ,,~)' bubbles of carbon
dim:tde g~s th"t makes the doogh rise. GIOlen, an clastic
rIme", in 'he dough . s<reIChes ane holds In the gas
bobbles , The more gluten in the nour, the heller the
bread wiU ris<:
rLOUR
"",Icy, IHiUel , (flIIS, rye, and wheat howe heen milled for
thous:mds of years in Europe aud A,ia . Corn was a grJin
of the Amerieas . Only wheat and, to a Itss<:. extent , I)'e ,
haw Ihe glulcn necessal)' to make leavened bread, The
othr grains should be used in combination "ith wheat
nour to make bread,
WH E AT r L O J RS
\\'ho:at nours, Ihe m05t commonl )' used nours, are
milled from lhe wheat berry, The be rr)' consists of
three parts: the outer
hull . or bran: the
tN 't ROD UCT I ON
small gcnn Or
embryo inside;
and the
endosperm, a
starchy
malerial that
fee..!s the
embl)'o .
White flou r _ incl"ding bread nour and all·purpose
nour - consists of the milled cud05perm . with the bran
and getm removed. All-purpose nour is milled 10 be us<:d
in a "ariel ), of ways and is m"de with a combina,ion of
hard and ,oft wheats, Bread nour, mHied s[Kcifically for
hread . is made only from hard wheal. Bread nour has 3
higher gluten conten t and "ill absorb more liquid, Bread
made with hr~~d nour w,11 rise sigmr;cantly hig~,er than
hread !!lade with all-purp<lS<' nour.
Whole_wheat l10ur contams tht bran, gum, and
endosperm of Ihe wheat OCrr)'. 11 has proportiorutdy less
gluten than bread nour or all -purpose nour, 11 riscs mor~
slowl), and nOI ., high_ 11 ma)' also have a slightl)" b itter
n3\'or For those ITasons , man)' whole·wheat breads are
made with a combination of whole·
",hat and whue l1ours.
Some bakers
add wheal
gl uten for a
higher loaf.
Graham nou r.
named aftcr
Dr. Syh-ester
Gra}mm. a 191h
(nuur), htalth-food
devotee. Os a coarsely
ground whole·wheat nour
milled froOl soft winter wheal,
It has less gluten th~n whole-whu! nou r and will no! tis<:
., high. Th quality of g raham 110ur \"ari~s widely, Somt
manufaourers package inferior nour w,th wheat bran and
label it graham nour.
St:molina nour is a high -gluten white nour m,lIed from
durum or hard Wmter wheat. It is most often used ill pasta
(and may be labeled pasta nour) . It makes J ddi:ious
hrcad whm used with othc r nour. By itself. it m. hs a
heav), loaf
Tritieal. i$ a man-made grain , a hybrid of rye and
wheal. It ij a high-protein gmin with the ha rdlllfSs 01 rye
and the gbtrn of wheal . although ,t is best combincd wnll
wheat nour. This grain ,,-as crea ted with the inten t of
(uln",,,ng It in difficult growing conditiuns ;n poorer p"rts
of the world.
ABo\' [ raneuon~ (pag~ IHI
NON-\\ HEAT FLOUR~
Non-wheat flours are low io gluten or glutcn-fr~e and
should oc u.sed in combin~lion with wheat flours unl ess
you "'quire glut~n-free bread for health reasons ,
Rye is a hardy gram that grows ,,'ell In cold, wct
cI,mates wheT<: wheal dues no1. Thats wh)' so many
Scanrlin~,'ian and Russian breads arc rye orr.ds. Ry,> flour
contains some gluten, bUI 'nust be mixed with wheat flour.
" k d,um or light rye Oour consists only of the endosperm.
Dark ryt and pumpernickel arc milled from the bran,
germ, and endospe"" or the r)'e berry and are coarser,
dMkcr flours. Its grind and con,cnl m~y "ar)l: sorn~
manufacturers markct a blend of whole wheat and dark ryc
as pumpernickel.
Amaranth flour WaS a staple of Ih. Azt«s , It hns a null)"
slightly spicy fla\'or, h is higher in prOlein than most
flours, but is low;n glulen
Baric), flour, millcd from a gram tlu" wiles [';','k 10 the
Swne Age , has a sligh t I)' sweet laste, a soft leXlure, and a
low gluten content
Buckwheal flour is made from the triangubr seeds of a
ceTf,,1 gr~ss. II adds a I'u IIg~t'" earthy fla~or to bread. It is
alugh.fal flnur, low;n glul~n.
Corn flour, "ull~d from Ih~ ",hole kernel 01 corn , aclds a
""'tt fla"or to bread. It is gluten·free, Com sureh and
Brillsh cornnour arc milled only from Ihc cmlosperm,
M,[le~ flour, "ulled si nc~ Neolithic IImCS and a staple
[000 in pms of Africa alld Asia, adds a yellowish color and
a plea>antl)' grilly texture 10 bread It is low in glulen,
Oa~ flour, made from oats thai haw been ground mlO
(lowder, is very low in g luten and must be mIxed wilh
wheal flou" but is high in prole,n.
Quino;> flour, an ancient pearly gmm from Peru, gives
bread a nUll)" flamr. It is "cT)' high in prDldn ,md ,5
gluten-free.
Rice flOUl, Ihc nour mOst commonl)' u,w il\ glule'l-free
breads , 's milled from ~ithcr while or brown ricc . It ,nakcs
bread wnh "- sweel fla,'or and chew), texlure, Brown rice
flour inch,ulcs Ihe brao
So)'ocan flour gives bread u mOiSI t ~'IUT<: and ' 5 ,"cry
high in protein, but shnuld be used sparingl)' be"'au",, II
adds a slight biller fla\'or It is gluten-free.
GRAINS
A few of these gra",s arc eas, ly found ,n grO(cry slores, hut
mosl ,,~11 be fnund nnly in health-food SloreS. The)' w,ll
add taste antl teXWT<: 1<> bread, but will not cnmribule to
1lS nsing. The)' should be added in small quantl"cs,
typically 2 to -I lablespoons for a I. pound loal.
II !l lAI
Many forms of" heal arC ",'ailablc as grains The wheat
ocrry ;s Ihe whole groin , and il is much tO<I hard 11> ('~ ' as
it is. It can be soflened by sprolliing (the ocrT)';s soaked; II
w~!Cr Ihat is t'hanged al lCasllwice a da y for seveml da)"s)
or by cooking (th~ berry i~ boiled wilh lOIS of ,,.,,In for
an hour ).
Crncked wheal;s Ih,' wheat k rT)' tht has h,,~n broken
mlo p,eces, but is suli too hard 10 ca, without ,,,,,k"'g
It can be s()h~ned b), boiling for 30 to -1O minutes,
Bulgur is a wheat berT)' that has ocen sleamed and
cracked, 1\ adds crunch to bread. To cook 1>ulgur, bo,1 III
water for "ix minutes and dm;n Ihoro"ghl r
Wheat hmn, the OUler hull of the groin , IS also known
"s millet's br,n or ""Pn;Kc.,«<I bmn flakes. It interferes
with Ihe elaslicily 0/ gluttn and shou ld be us.ed in small
q"autiti~s.
Wheat germ IS the
embryo 0 1 the wheal ocrT):
It is high III nutrients , has
a nUll)' l1a"or, and tS
hIgh in oils which can
cause II 10 turn rancid if
il is nOI kepi refrig~roled.
Bmn (~Hals. 5urh as bran
Oakes or All-Bran, art made wilh
wheat bran and "Iher ingredients,
including sugar and salt, and may be
toa.>ttd They add good fla ' ot and texlure to bread.
INT ROOUCTI ON mil
OIlIER GRAIt-S
Cornmul, milltd Irom com, ~dds a SWetl n~"or ~nd,"
uncooked. a crumbl)' It)UU", . II an mlnfur .... nh Ihe
gluten. so shoul:l be: used. m sm:on quantities unless it ii
cooked or softened In boIling ,,",uer fom.
/l-hllel . .... idely used as birdSW:l , can be: added 10
bread in small U10tmii In its .... hole. unhuJled 51a1e,
Oalmeal, I he mOSI nutntious of the c~rC~ 1 grasses.
means old.f~sllloned rolled oats in this cookbook, The
husk is removed and Ihe gr~ln is shced. "earned, and
roll~d, The dricd 0.015 mar ha"e Irouble absorbing
thic!u;,r liqUIds §Jeh as applcs:oucf or bUllem"lk In Ih,~
cookbook. mosl re(llM's usmg IhOSt: liquids call for a
lillIe boilmg .... ater 10 be: poured o\·u Ihe oallT",al htfo~
olher Ing"'<ilems arc added
Ou br.n IS I"'" hull of 1M ""t and is high m soluble
fiber. Oal b""n Cln mtencR .... i,h Ihe g1ulen In bre;ad
dough and should be used. in small quantities,
between land -+ ounces for a l-pound I""f
Yea.1 is a living organism Ihal r.. activaled ... hen it
comcs In Comar l " '; Ih warm hqUlds. It fermentS m051
re",lIIy when It has sug.>.r to fecd on. which is " 'h)' mosl
bread rc(lpc$ cor.1am a1 IUS1 a teaspoon of sugar.
Howe,·cr. il Will ~15(I feed on nour
In .h" book, )"a5' .neo:tltS acth'~ dry y~_ 1 h.d Ihe
best re.ul lS wilh I yeasl made slM'eifiCilly for bRad
machines and sokl U1 " ·ounce jars. Yeast in p",.
measured em'doJ>($ also worked, although Ihc bread
dId nol ri51: 35 high. I also u,sled a rapid·risc )'cast , and
il worked lIicdy on Ihe bread "\ach.n~'. rapid.l ... ke
c)"Cle. bUill rose Ihe least of all four rcasts I IDled.
Ikcau~ Ihe whole·wheat nour needs 3 longer rising
IM'riod. I woukln\ recommend using a quick·riso: yusl
when )"ou make wholc· ... hca, h,~ad
SALT
Salt i. crll,c-~I 111 hrud It s1rcnglhens the glu ten. Salt·
free bread may rist nicel}", bm Wililhen coli .pst.
Hown'fr, salt In high concenlrnlions also inlubits Ihe
)"casl's riSIIlg action Sa lt and yea51 should n(,'n be
added 50 Ihal Ihcy (Ome in colllaCl wilh nch mh",
prior 10 mixing. fleeausc some sodium is neccsnl)' fat
b~ad, ,nost salt nbstilulU Cannol be IJ!Cd.
SWEEHN[RS
YcaSI fermentS besl when it f«d~ on sugar. Sug.>.r also acts
a. ~ pre.ervalin and conlribUICS ,O Ihe golden color of 'he
crust BUI 1<Xl much sugar will irterfere wilh Ihe reas!"s
rising aClion and cal\1iC Ihe brca<llo (o llnl'~ Mosl yeasl
breads and rolls arC nol "cry SWttl, c,'en if Ihry ar~ d"55(rl
breads_ Dessert b",ad~ usuRlir get their sweClnrss from a
gLa~e. dr)' sugaf topping, or anoncr addilion whlch;s
made afler haking
The aJ.llUon of ca,w:l iw fruit IS a panlcular problem
....Ilh bread. machines. When ean.died frul1 .s used , il is
usualJ)· in brods lhal alrcad)' II.,'" ... \"~.,.I ,.bl""'poon. of
sweelener The kneading ,,~Il shrtd Ihe andied fruil and
Rlease more sugar ;nlO Ihe dough. umdlcd fruil should be
added late In Ihe kncading cycle. or kneaded in b}" hand if
Ihe bread is \0 be baked iUlhe o"en.
Sugar also s<:orehes easily. A gTOWing number of
machmes havc a s(XCial $Ctling "ilh shotler cooking limes
for .weel breads. If your machine docs nol have a swttl
bread sctling. choose lite light·enSI oplion
In small quanlities - I or 2 lablespoons _ sugar. bm"'n
sU8" r, Itoney, and mol~SSC5 can hf subsmuled for cach
other in Njual ~,"ounts. Sugar and bro .... n sugar can al ..... ys
be: subslituted for ~~ch other. TablHpoon for lablc.spoon.
,"OSI honeys arc slighl!y SWeeler Ihan sugar. If Ihe rcei?"
ca lls for more Ihan IWO lablespoons of swcclcner,
SUbsltlult IWO pariS honey for Ihree llatlS sugar (e_g_. 2
lahlespoons of honey lor 3 lablespoons of sugar). Molasses
is not as SW'(1 as sugar. When slIbswullng ,"u", than 1"'0
tablespoons. usc four p.artS mul<1MCS (01 Ihree parts sugar.
Conlectioner;, sugar conlllms corm.tarth ~nd sltouW not be
u~d as II substitutc
lc:ss commonly us.;,d sw~e!eneT5 in b",ad are maple
syrup and corn syrop. Maple syrup can be substituted in
equal quami tu!s . Corn .syrup is 11.01 as SWeet as sugar and
should be substituted with 1"'0 parts corn S}TUP for one
pan sugar.
Liquid fonns of sugnr, including hunty, mobsses. cum
sYIUI), and maple syrup. should be counted toward the tO lal
liqUId COntent of the ingudients. If the substl(ution
involves sub$lilunng a dry form for a loquid form. or vICe
VCT53 , you wil l need 10 adjusl the liquid ingrediems
",cordingly.
llQUIDS
The ,."riety of liquids us.;,d In bread-bakmg is nearly
infinite . Most common are waler, milk , bUllermilk . eggs.
beer, and potato water, but don't bc: surprised 10 come
across r~cipe'i lhal lisl wine , or~nge juice, or other liquids.
Sour cream, yogurt, nnd cO!tage cheese should bc: count~d
as liquids, although their consistencies differ and the
amount of other liquid needed rna)' ,'ary. Pureed fruil and
v~getables such as appl~uce and mashed pot:uoes also
contain some liquid. Water thaI polato<:s have bc:"n cool<ed
in adds flavor, nUlrienl5, and a sofler te1<ture 10 bread.
Waler will give thc bread a crisper crust. Mosl tap waIn
is fine, bUl soft (ad dic) water may produc~ soft, lOticky
dough, and hard (alkaline)
water will i nterfer~ wilh
Ihe f.rmentallon of
the yeast.
Milk will give Ihe
],read a SQfle r crust and
more golden color. \'ou
can substitule ~ual
amounrs of whole,
skimmed, and n"Il ·fa t
milk for each Olher.
Powdered non_fal mi lk IS vcry helpfu l to bread-ba king,
particularly when the bread is being b~ked on a timer
and the ingredients will be sming 31 room temperature
o,·emight. Powdered milk IS alSQ used when the ~cipe
tail s for ~nOlher liquid - such as heer or applesallce -
but you still want a gold~n color and softer cruSt .
Use 3 tabl~-spoons of powdered milk p"r cup of liquid
1lU1lcrmilk will gIVe the bread a tcnda crulnb and a ],int
of langy [bvOT. 11 also adds to the aCldlly of the dough and
may need to be neutmlized wilh a pinch of baking soda.
EGGS
Eggs give bread a §Ofler cruSI and richer fl.vor and
contribute 10 the lea"cning. In thIS cookbook. breads were
tested uSing large eggs , which arc equal to about 2 ounces
of liquid. I generally '\'01ded ucipes Ihal call for only part
of an egg, and Increased olher liquids by 2 lablespoons
instead. \Vhen Ihe bread's egg)" characlcr is imponant.
though , ~cip"s will call for an utm yolk. Breads
contammg eggs should not be made on a timer unless the
dday IS no morf than one hour.
FATS
Fals are us.:d 'paringly in most breads. but are important.
They act a5 preservat,..es and give a tende r (e1<IUre. French
hread goes Slale quickly ~cause il uses no fat [\ulln.
margarine , \'egetable oil. shortening, and lard can bc: us.:d
interchangeabl),. In small quantities there will be no
noticeable differcnce. If you are substitut ing more than one
tahlespoon of a SQlid fat fur a liquid fat or vice versa, the
amount of othu liquid in the dough will have to
bc adjusted
Lard gives bread a slightly flakier texlUre and crustier
finish. I don\ like to use margarine beta~ it can contam
waler. If }'ou' ... walching cholcste rol and Wan ( a su Oslitutc
for hUller, use vegerob le oiL You can sUOslillllC 01,,'( oil; In
quantities 1"", than (h~e tablespoons . you arc nO! likely 10
notice a difference in taste, especially if rou're not uSlIlg
extra-virgin ohve oil. Specialty oils, such a> SCliamc and
wainul oil. are slrungly fl""ored
and should be used
sparingl)'.
If }'ou want to cut
every bit of fat Out of
your hread , }'OU can
subslimte applesauce or
pur~~d prunes. l'UTted
fruit comains some liquid. so
the amount of other liqUid in
Ihe w:ipe lOa}' ha," to be reduced.
BUller should alw,,),s be brought to room ttmpcrJture
before (he dough is kneaded. Soft buttet m'1<e5 mort
e"tnl)'. Th;, is cspeciallr (ntical in high_fat breads like
brioche.
A nOle about grUSlng baking sheets or pan5: use bUller
or solid vegetable shonening. Oil will SQak luto the dough
Some margarines rna)' scoreh.
TROUBLESHOOTING G UIDE
TOO l.lUCH OR TOO UTTI.( LIQUID
The m'lSl fn:quull cause of Irouhk wllh brtad made HI a
br~ad machHl~ is I()(} much or I()(} lillk liquid. K~ep in mi"d
Iha, flour absorb> moislure from Ih air. Tha, 's why ~ I".fof
bread "'")' lUrn oUI perfec, o~e ,ime and awfullhe ntxl. In
humid wcalhrr. ,ht flour rna)' h.,·c already arn.<>rb(d an
tX,,,, I or 2 ,ab lcsJ'O"n< "f rnoi~wr(" If )'ou add Ihe usual
amount of liqUId, lima)" nlUslH()(}m and col l.p5(: . or develop
a coa~. hQlellcx, ure . Likew;",. ,f Iht dimalt ,s very dry.
,he flour may nted" Imlt nlr., "'Ol5lUr •. or il will h,'·e. den,",. he",,}' tnlU ... or a gnarled lOp
Check Ihe dough about 10 minutes Into IIIe kneading
eyde. Th~ dough should b( sm()(} ti. , SUfI, and slil\htiy OJck)'.
h shou ld ,",lIle Jusllh. sligh'esl bi •. bUI hold its shape when
Ihe kn.~dlng p.ddk SlUps. If ,h~ dough is , ·tt)' sofl. ","les
qUICkly when Ih~ kneadUlg paddle ~'ops. and ean', hold Us
,h'I)<':. add I ,ahlespoon "I fl""r If the dough i, stiff "'ilh
ragged tdg~s and Imprints of the p<oddk remain m ,he
dough for mort ,h.n a couple of ,",conds. add I tablespoon
Qf hqu,d.
TEMPERATURE
Ingredients should be al rOOm IcmperJlure. BUI "room
,emperJlurt"- may be I()(} hOI or too cold in p3n,,,ularly hot
or cold ",~"her. If Ihe insreiliems grc I()(} <old. ,hey may not .cti,·al~ I he yea" soon enough. If Ih~y ar~ 100 w.rm ~
such as on " hot da)" in a knchen Ih31 i< nol ajr-cond;t;on~d
- Ihe yeasl m~J' cau,", the dough 10 ri" I()(} mu,'h .nd
overflow Ihe mJchm~.
ADDING FRUIT AND VEGET,\BLr:S
Another ".rtabl~ Ihat (an put too much liquid inlo th.
dnugh is fruil Or vegotables. If fruil 01 "cgtlables are added
.. Ih~ b(ginning 01 'he kne.ding cyclc. ,hey will Ix ground
up and rele"'" mOr~ liquid lhan If Ihey Wcrc added al Ih~
beeper or aflcr Ihe lim kneading. If you're uSIng Ihe IImer
to knead the bread , h3\'( 10 add lrui I Or "egtlables at Ih~
beginnmg .• nd can'l ch...,k Ihe dough durmg Ih. kneadiltg.
reduce liqu,ds I>}' I to 2 leaspoons for drier .dil itions like
raiSIns or sun-d ried 'om"oes. and b)' I to 2 lablespoons fot
Wellct addilions . like shredded appl e o r maS'cd reil P"ppcrs .
PROBLCMS AND ANSWERS
BREAI) CO U .A PSEI)
• Too much liquid. Ne~1 limc reduce liquid by 2
tJlblcspoons. Ihen monitor Ihe dough as il k" "ads and
adjUst liquid or nOUt for ~ firm but <lIcky dough .
• You omined Ihe salt or u",d a ",It sul>$.iIUl e. Th. shue"
necds some salt 10 support i, ~s it rises. MinImum amou nt
is Ii I •• spoon for a I-pound loaf. ); leaspoon for . 1 ~ ..
pound loaf l<.IOSI ,;alt wbslilulcs WI ll not wor k.
• Too much sugar D...,rea", b)' 1 lablespoon ne~' lime.
You'", gelling in'" dangcrous lerritory wilh more Ihan
A cup SUS" for a I-pou nd 1001. (l lablespoons for a l ~
pound loaf, . !though ,<;(\rne redp<:S will work Wilh morc.
Don\ forge. tl>", sugaf)' addilions like (andicd f,,",
inc ",a"" Ihe quamily of sugar.
BIt F.A Il liAS IIURNED CRUST, RUT CENTE R IS fiNE
• Too much sugar t.~ <au,", Ihe crust 10 burn. Sel comrois
for sweel b",ad and/or lighl Crust. If it sll ll burns - or YOUt
mach ine does nOt hav~ thost "llln~ _ fedu"" SUS" (or
other swe.!ener) b)' 1 lablespoon. Or ... mo"c-,h~ bread 5
"'LnU les befun:: Ihe "LJeh, "~ is don~ Or bak~ the br~.d in
a loaf pan ;n a convtnlional o"~n.
BItEAD NOT BAKEl) II'" CENTER
• Too much liqUid or nol ( nuugh fluur. N"~";me. reduc~
hlll,lid by I lU Z tablespoons OJ Ulcrca5t nvut by l,v 4 lablespoons (if the bread pan has room for. l.rger loaf);
,hen monitor dough as it kneads, and adjust flour or
liquid for a firm I>ut sll~ky duugh. Th~ br~ad machln~ ha.
l"'k 'ol.",,"er for dough Ihat "aries much ItOm a SlOt r. t;"
of hquid 10 flout. Olten. Ih<= same b",ads _ especiall)'
5,,'Ut breads like klLgelhopf or panellone _ wl lI ,u,,, oul
fine when bal<cd in a con,'e,,"onal u"cn . Se, Ihe bread
ma,'h, ne to make dough. then remove iI , punch il down.
and PUI il In a buu"rtd loaf pan. LeI i, ris< in a "',urn
pl"'e lor 45 mlnuleS to I hour, ,hen bake al In' F for
about 3{) minules.
• If it is a ''''Ce' hread and has sIIcky poC,,"lS . red"e~ Ihe
sugar or swee tener b}' I lablespoon
TROUBL ES HOOTI N G GUIDE
BREAD liAS CNARlEO TOP ANOl o R II EAVY,
OENS E T EX r UlI E
o N(>I tnough liquid or 100 mu"h fl(>ur. If Ih~ b""d pan h35
room (or ~ larger loaf. add 1 10 I labbpoofi> o( li<juiu
". ~ I lime; otherwise. n:duc~ flour by 2 10 4 toblespoons.
Monitor doufoh as II kneads and adjusl li<juid or nour (nr a
[inn but sl icky lulur •. (Nol~ ; If you lap the measuring
cup ..,veml limes to g~t flour 10 ","le. ~'ou may be
cmmm ing 100 much flour into the measuring "up.)
o Too much low.gluten flour. Breads that co nsiS( enti,ely of
Ile or. 10 a lesser C~ICni. whole· whu l flour "'ill oc dens<:
and hU'1"' 5<Jmelnnes , this i. desir. ble. If It is n"'l .
substitute bread flour for pan o( th, ry' or who le·wheal
flour. Or add whut glmen . an addiliw available a l health.
food slo,.,..
o Too ma ny extms. such as oatmnt. whe .. getn,. fruit. or
nuls subslit u ted for flour, If th e", "room In }'our b","d
pan . add I ounce, bread flour and aooutlta lllr_~poo ns
of liquid , O lherw;s". rtdutt the exlTaS.
o Dry grains soaked up tOO much liquid, Oatmeal ts a
parttcular o ffend ... Add 1 10 l labl.5pooru; of liqUid.
BIlEAD liAS rot US HROOM T OP WITII AIR
UNDERNEATII , OR liAS T UN NELS OR COARSE
1I0LO' TEXTUIIE
o Too mu"h IJqu id . Next lItnc, rtduce Ihe a mounl of liquid
b)' I to 2 tablespoons. Ihen monlwr Ihe dough as it
kneads and adjuSt Ihe amount of hqui d Or flour fur a finn
bu' 5tkky dough.
• Too much yeaS! . R.du~~ yu,t b)' I~ tcaspo<ln for ~ smalkr
loa f. 'II teaspoon for a larger loaf.
BREAD RIS ES TOO MUC H
o Too much )'eaSL R~duc< the amoun l of )·t"'l by
'II leaspoon n .. t time,
o Too much liqu id. especially if Ihcrt art large air pocketS '"
bread, Redu", liquid by 1 to 2 tabl"'poons neXt time.
Chf~k kneading, and adJU51 nour for firm . stick)' tulure ,
o You omuled the ,;.alt . Soh supports Ihe gl UI <n and "ops II
collapsing. bul il also SlOps Ihe ),east rising 100 high .
BR EAD 1.I0ESN' T RISE ENOUG II
o Not e nough yeast. Increase yeasl by';! l<asj><lOn next time ,
o Ye~Sl is nol fte5h. Proof by puning 2 teaspoons of )'easl In
~ cup "'arm "";ller 105 10 115' 1'. If II docs nol d~velo l' a
thick head of fo.'m ,n 5 to !() minutes. discard Ihe yeasl
o You'rt using ",pid-rise r',,,t or Ihe rapid·"", "y(k The
pri", for lhis shortcul ,s . loa/that dotsn't Tis( as high
o You're using yeR51 Ina t d0t'5 not do wdl In bre.d
machines. S",,,,,h to y.asll'mduced sl"'cifocally [01 bread
mach",es .
• You u~d hot liqu td _ o\'Cr 11 YF _ and II killed Inc ycast
o Not enough Itqmd. Increase liquid b)' J labl"'pOol1 nexi
Urn • .
o Too much sugar ( holle)', molosses. etc .) may oc in terfeTl ng
will. yeast. If it is • high·sugar bread (o r if it has sugary
addulons like ca ndled frull). reduce SlIS"' by I
lablespoon. Or inc",a~ )'e"" by '~ teaspoon, COI\\'crscl)',
yeaSI works ocller when Ihe",;s at leasl I leaSpoon of
sugar to /~d it. Although some rt"I»<'S .• uch as F",,,ch
Bread, get along wnhoul ii , the y~a>l r;s.s OCller wilh a
s trul,li amount of sweetener,
o You'", using 100 much 10w·glu l~n flour, Inc n:...., Ih~
proportion of wh i" flour. Ot subslilutc bread flour for a ll
purpo5<' flOllr
o Your (.'1" wal~1 i. 100 hard (alkaline) . Add I leaspoon of
lemon ju ice Or "inegar
o Too much saiL Tiu, rna)" oc OCC"u,," you added ""it)'
<xlras, like salted nUIS. w"hout rcducmg the amou nt of
salt,
o You allo".d the salt and rust to come In conla", will.
each olhn prior 10 ml~tnK' A h'gh t otl("cnlration 0/ sa il ,n
d",,<,;1 comaCl Wilh },easl Llll1 kil l the yeast
o YOll opened the lid during thc T,s, ng stage and allowed
,,'arm ai r to "",a po<
aRf...\!) !)O ESN'T 111 5 £ AT M . L Ai'iD IS A STILKY
OR BURNT LWER ED .\IESS
o You forgot to sel In. paddle in Ihe pan . or It ,,'as not
fitml)" ;eatcd and came!<>OSt
BASIC BREADS
B,ISIC W HITE BRCAD
17
H ONEI' WIILU BR EAD
1 7
E GG BHA[l
" 50\,R C~lA:'1 CORNM£.'\l. BN eAD
18
0'110'1 DILL RYE BR EA D
10
liGHT Rl L BRl,ll)
10
PUMrLR' I C KEL BREAD
22
B L'TTER \III" P L \IPfRN1U,EL BREAD
21
BUCK r U MI' ERN I L K[L
23
BeLK M USLUlI) I.\RU.D
25
Por.no BR EAD
25 GRAlIA\1 BR EAD
26
RH B~b\D
27
COKN~lb\l_ ~'b\'>T BR b\lJ
2S
llL TTERM 1LK OAHI EA L IlRF ,\o
28
If ALlAN Il t: RB BR EAI)
30
OR I NGE CUM I " BR EAD
" BR O W N SL-G AR P El"N IlK!'AD
33
5..,1.0' L UNN BR~AD
33
A NADA,\1A BRlAlJ
H
I lb l.o.lf
~ cup
): cup
1 Ibsp
1 In.p
I LSI'
2 cups
, "P
I Ib WAI'
l; cup
'~cup
2 lbsp
2 1bsp
I lhsp
, "P I Ii cups
~ cup
, ",
BASIC WHITE BREAD
Tilis is (III all-purpose whilf' hread. It is a good basic recipe widl which yml ((m try different brands of flour wul ),((ISI, as well as ;:"pcritllcnt wilh slig/II
varia/ions in Ihe alllOlmlS of ing,('(lictUs.
INGR~UIEN I S I l,lb LOAF ,H 1110 0
w.ler ): cup PUI ~H ingredients in bread pan in order suggcsted by milk Ii lbsp your bread machine inst ructions. St-I for while bread,
bUItCT I ~ ,bsp medium crus\. Press Slllr\. sugar 111: IMp
~" l lO ,sp
br~ad nour 'ru~ }'t;1S1 I Ibsp
H ON EY WHEAT BREAD =Kr ......... .
Th is is a dense, ,Iighd)' sweel bread with a high proportion of whole-wheat flour. It is good for lOa51 or sandwiches.
, ... c. a rDI ENH
mI lk
W.let
bUlltr
hon~y
sugar
"",II
whole-wheal nour
bread nour
yeasl
I\). lb WAf
~ cup
Ii Illsp
J Ib.p
J IlIsp
I Y, lbsp
, "P 2:.\ cups
;:; cup
I lbsp
M ET H OD
Pm ingr~diems in bn:ad pan in ordt:r ~uggC5lCd by yo ur
bn:ad machine inSlructions. Sct for whQle-wheal bread,
medium crust . Press Slart.
•
RAStC B RE ADS m
I Ib LOA!'
II cup
I 'bsp 2 Iblop
I lS I'
2 cups
I A lSI'
J Ib IO.U
, llbsp
.~ cup 2,.., I ,lisp
, "P ); cup
I '~ cu1'1!i 1'II lJp
EGG B READ , .. . -
This is allother all-purposc while bread, but [he addition of egg g iyt:s it
a subtly richer ]la\'or and lex/un: [him basil': whift bread.
INGM~ I) I U"" S
'" m,lk
bun~.
sugar
~" brtad nour
y='
1 .... lb 'IMF
l + lyolk
X cup
I \I Imp
3,.., 1\\ lSI'
J cups
21« lSI'
PUI inyWients in bread pan in order suggested by your
br~d machine i~lruclions. Sci ror ",hi le bn:ad,
medium cruS,. Press Slart .
SOU R C REAM C ORNMEAL BREAD • • •
Th is bread is specifically for lOllS!. Un/oaSled, it is d ry.
Thinly sliclll, il makes oullell l melba /Qast .
l ... o:; .. ~n ' t"'l S I " Ib lOAf !"LlHQO
'" POll iogrediellls in bread pan In order sugges lcd by you r
" .l1u 1\ cup bread machine instructiOIlS. Set for while bread, "",U T cru m Xcur medium crust. Press SIan .
bunu Jlb5p supr Ili l bsl'
~" Y. lSI'
cornmeal '4 cup
bre;od nour 21( cups
)'<'asc 2~ tSf>
.Je,., EgR S", . d
I 1b UMf
): cup
1 lhsp
I rbsp
I !Sp , 0, , ., 2 Ibsp
1 II cups
~ cup 2 lSI'
1 II:> lOM
j{ cup
I rh<p
I tbsp
1 tsp
I tsp
I \( cups
I cu p
2 tSp
ONION DILL RYE BREAD '" ... ---
TIlls is a srrongly flavored rye bread, goodJor mea! siludwichcs.
' NGRI. " I •. In s
waler
ve~etable oil
sugar
.h dri(d rlillwccd
dehydrated mmcro o",un
commul
brrOid flour
rye flour ycas.
I v, II:> In.lf
I cup
I II rllsp
I l'I rllsp
1\6 t.p
I IllsI' I ,Ilsp
J [bsp
I cups
ICUp+Zlbsp I ,bsp
"' U II O"
Put ingredients in bread pall in order suggested by your
hread machi ne in,rrHcr;on~. <;PI r~r whole_wheal hrparl ,
medium crus!. Press Start.
LI GHT RYE BREAD ........ T his ligh! ryc bread, made wilh beer, is lighrer ill wlor and l alll'!: rhan
mas! rye b,mds. Mildly jhYOfed, il is good for sandwiches.
' NGl fbL~N TS I '" 1b !.OAr ... fTII O !)
nat betr I I' wps Pur ingredients in bread pan in order suggcsted by you, "p,~tahle nil , 0,.: , .... 1' bTeJd m~ch;ne ;n5troctiOns. Set for whole-wheat br~ad.
honey II! tbsp medium crust . Press Start. ",II 1\\ lSp
car . ..... ay Sf~ds 1\\ tsp
brr:ad Ilour I'~ cups
lye nou, 1 II cups
)'e.,.! 1 tbsp
.'Co'f!' On ion Dill Rye Bread
1 Ib lOA"
j:; cup
I Ibsp
2 ,!>sp
, "P 2.bsp
, "P II ~up
I cup
}$ cup
2 tbsp
2 .sp
I Ib LOAf
\\ cup
~ cup
I lllsp
2 IllsI'
I ~ l~p
' "P I "P
I \'i cups
):: cup
I II lSI'
PUM PERNICKEL BREAD
T his is an excel /em blf(l(l jor sandwiches or cul1al'ts.
1 1'<(. ••. n luH S
milk
v~g~labl~ oil mQl;lSS(S
~I,
un5"'cclCUW cocoa powder
caraw~y suds
br~ad nOll. 1)'( nom
whe-It-wheat nou.
cornmeal
yeas,
L \, lb LOAf
I '~ cups
I'~ tb5p
3,bsp
, "P 3 tbsp
I ,!>sp
~ cup
I II lUps
)I cup
3,bsp
I lllsp
."[THOD
Put ingredients in bread pan in order suggested br your
bread InJchinc inslrUClions. Sci ror whole-wheal br""d,
medium crust. Press Starl.
Ahem3!ively, 10 make baguettes, remove dough from
bread machine aft er first kneadmg and punch down.
CUI dough in two equal parts. Roll each pari into a
thick rope, abou18 inche510ng for the I-pound recipe,
10 inchtl ror the \:O-pound ' .. eipe. Put baguen~s on a
baking sheet that has ocen sprinkled with cornmeal. Put
in a warm place and cover loosely. Let rise until
doubkd in ,·olume. Bake in a preheated 350'F oven
aboul 25 minutes, or unlillooves arc cruSty and sound
hollow.
B UTTERMILK PUM PERN ICKEL B READ ~ .. e+-a:» eo.·
T his is a dense, fla vorf ul rye b'"faJ, good jo/" smtdwiches. The dough SllOUld be checked early ill (he Imeading slClge 10 su if more liqUid or flour is needed.
INc.rOIHH S
huue"nilk
waIn
"'gelahle oil
molasses
~ar;l.w"y seeds baking sod.
oil br,.d flour
pumpernickel nour
yeasl
l \'l lb LOAF
): l'UP
6 IllsI'
l !h tllsp
) IllsI'
2 ~ 15p
'.p I ~ tsp 2:4 cups
I Ii cups
2\\ lSI'
.. EY II O D
pUI ingredients in bread pan in order suggested by your
bread machine inStfl.lctions. Sel for whole-wheal bread.
medium trus!. Pre5S Starl.
I Ib WAf
'~~up
i4 cup
'~tup
l> cup
2 1bsp
llbsp
J Ibsp
I lbsp
I Isp
lisp
II cup II> cups
I II tsp
BLACK PUMPERN ICKEL
* ., • - ... -
Tb is is a very dCIlS/:, voy flavorful bread, made wilh (l coors( grind oj pu~pernickdflour. Although Ihe texture is lightened somewh(li by the
addition of mashed potaloes, it is not a hiS" riser It is delicious wilh swee! burter a/one, bUI is also good for sandwiches_ Because Ihe grinds of
pumpernickelJ10urs IIIlI)' Widely, all breads may no! have the same result.
,,,'G " ~ DIE1'<lS I '" Ib LOA! MEIIlOI>
cornmeal 6 1bsp Put cornmeal in bread pan and pour boiling WaItT over bOllmg wain 6 tbsp it. Stir. Let cool IS minutes. Iflhe cofftt is hal , adll it
ver} ~1f<"'g coffee 6 \bsp immediately after stirring in the watcr. Otherwise, add it m",hed potatoes \: cup WiLh Ihe mher ingredients. PUI remJining ingredienl5 in powdeTCd milk 3 Imp
bread pan in order suggested by your bread machine v'gNable 011 J tbsp
instructions. Set for whole-wh£a l bread. medium crust. molasses ~ ~ Ibsp
uns".tlened cocoa I ~ Ibsp Press Star!.
",II II> ISp coraway...,ds IIhsp
pumpernichl flour I cup bread floUl 1 cup$
y .... 1 2'.4 tsp
• •
I
• •
• , I"~ I
•
--
I lb l.o.\f
Xcup
21bsp
I I,,",p
I Ibsp
lillsp
'ri ISp
, up
2 CUI"
I h lOp
J Ib lOAf
II (UP
71bsp llbsp
I thsp , up
'rup< , "P
BEER M USTARD BREAD ~ .... -
A hhough Sl'IISOl1lCj with mus", ,~1 and Ihy ml', th is brrad i5 more sublly
flavored Ihml you mig/lI Upt'CI . " goes well wirh mealS, whe/hl''' as a ,Iinner bread or Stlndwid, hretld.
IN(;l(DI[NU
n~1 br~ r
po",dered milk
ngtlablt oil
sug~r
Dijon-sl)"le mustard
dried Ihymt
~h
brtad nou ,
reasl
I l1 lb ltJ.<F
1'.4 ~Uf>S
3 IlIsp
ill illsp
I ~ ,b.ip
) lhsp
\1I~p
I IS ISP
3 cups
l~ l.'ol'
).!UNDD
Place I,ll ingrcdien!s in bread 1);1 11 in onkr
recommended b)' your bread machine Instructions. XI
m.'l(hmc rOT white bread, medIUm crust. " ms Start.
POTATO BREA D ... "',
Mashed pof(llQf!'S adtl subtle flavor and fex/ tlll' to while bread. Usc Illis as
you woulrl ust" ordi nary whire bread. Po/mots SC{ls{JIl t:d will! garl ic or herbs
(Idd a nkl' flavo r /0 Ihe bread.
INGIf! IlI £ N1S
m;l.5l1cd polal(~s
pola'O " 'aIU wgl:uo.blr oil
1m", ~"
brtad flour
yus.
l l:. lb lOAf
I: ( UP
II cup ) .bsp
1'II .bsp
1\5 t)f)
) cups
I Ibsp
" ~ I II OI)
Put ingr~dicnt5 in bITad pan 111 order ~ uggest~d by )'our
b~ad machll1~ Inst ructions. If you don·t hav~ th~ wal~t
lh ~ potatoes " 'e re boiled in, ust plain water. Sc t for
white bread, medium crust. Prl'Ss Stan.
Th~ rr.:iJ>f: IS b;ucd on plain mashed pot~totS ~ no milk,
bUller or salt. However. i f you have leftover mashed
potatoes with additions, jU5t adjust the rtcipc s\(ghtly,
for example by reducing the ""~t er b)· I tablespoon.
I frT ~~. Mrn,~rd Ih nd
I Ib I(W
!hup
1 lb!;p
210sp
up
I cup
I cup
I II l'>p
•
•
.<
, ,
GRAHAM BREAD .-:c •• -
Grllhmnflour, a coorsely grouml wholr.whralJlour. gh'(5 (his bread a
slighlly chewy leXIUn:. MO/IISseS subd), dumgrs fhe jlU\·or. II is good for
IOml , grilled (htest smu/wiches, or as a dinner bread.
1l<"" U)lOITS
"""er .'cgelable oil
molass0r5
~" b",ad nou,
graham nom
leas!
I '" II, WM
I I' cUfII'
1% ''''1' J IMp
,"p
I i ('ups
1>1 cups
2;:.151'
"(TH O!)
Put illgred,cnls in hread pan ;11 order suggested by your
bread machine mSlnlCliol\5_ Sct for whole-wheal bread,
medium crust Pus:!; Star!.
RYE BREAD
T his is a basic ')I! bread, good Jor $(mdwichrs or ~5 a dinner '''rad. II can be
bakrd in /II(' bll"ad nl(lchinl' or in lhe 0\"/"/1
J Ib l.lMI LNG . (DI~Nn I ~l lb WAF
~ cup ,,-.,(( I '" cup
1 ''''r "~g'l.bl. OIl 1 Ii I~p ~ 1Sf! mula>Sc!> 2 tllsp
1 ''1' ~" I t, Isp
he ca""'''y ~Us "'" I ~ cups brt3d nour 21' cu"" )leup ryt flour l cup.llbsp
2 lSp )'NSI 1 lllsp
'U rH O n
Put ingredients In brad pan In order suggolcd b)' )·ou.
brad machme inSltllCllons. 'iel fur'" hok·,,'hc:u bTl'ad.
medium crus!. P1'l:S5 Sla rt .
For Ol'cn-b:tked bread . SC!I machme for dough stage.
When dough is TC;Idy .• emow· illrnm Ihe machine and
PITSS down. Sharx it imo a large ba ll and nallen It
slighlly. O r roll 11 mto a ral ooguclle. Piace il on a
baking shcel that has been sprmkled with cornmeal
Con' , the brrad looselY.!i.e1 it in a WUrn plan>, and leI it
rise until do ublL>d;n volume , about I hour.
Make a w~sh 01 I c!;g lig lll ly healcn wllh 1 lahlespoon
"f milk. Genlly brush the egg wash o\'e r
the lOp al\d Sides of Ihe loaf Bakr
lht: bread III a pn:healw
115F o\'rn unlil thf lOp and
bottom are cruslr ~nd
~und hollow when
thumped _ nboul 15
mInutcs.
•
Ib lU'F
I cuI'
"" II! lbsp
II cup
j; cup
t 151'
110. cups
I II lSI'
I lb lOAF
\IIeup
'~cup
'l cup
1 .b.p
2.b.p
IISp
\1 151'
21b.p
I \I. cups
1\1 '51'
CORNMEAL Y EAST BREAD
Boi led w lllmeal adds flavor to this (XII, ye/low bread. lI S good Jar loaSI ,
saudwidu:s, 01" j usl calen ",(11m wilh swetl buuer.
I ~G l[DI~"1S
watu
"",II
btlllu
ccrnmui
milk
suS"r
bread nour
yca ..
1 I, Ib LOAr
I i! cUI'"
I ~ I~
21' Insp
): cup
61bsp
I II ltlsp
l~ cups
2\( l~p
"rl " o Il
Boil WIIter in 5m311 sauce(nn. Add sa lt and bulter. Then
pour cornmeal in ~ Ih,n , u 'Can. , s lin ;ng LU,,,,,,.,,,ly. " m il
miXlUre forms a thi ck paste. Cook one minute longer.
sl irring all the while. Remove mixtu re from heat ~nd se t
aside 10 cool.
When cornmeal paste has cooled, PUt II in the bread
pan along with the o lher ingrediems in lhe order
suggested by you r bread machine inSHuClions. Sci for
while bread. medium crus., Press Sun.
BUTTERMI LK OATMEAL BREAD
OUIIIlt:al , wJu:m gum, and huUermilk gi\-C ,his bread a soft, loose texture and delicate fla ,'o r. It is ddicio!ls wil h cheesl',
'~C '[ I>'E~ T S
"try hOI ""'e. rolled (1,01 $
(no. 'luick o;)lmtal )
bUUtrmdk
bUll ..
sugar
.1, ba lc iogsoda
" 'he .. germ
b<tal nour
)'faS'
l ll lbUW'
\5 cup
)I; cup
I cu p
16 1bsp
), .... 1 \1 lSI'
\1 ISP
), .... 211 cups
2'>' ISp
",[1 11 0 1>
Put oatS in b~ad p,an . Pour " (1)' hOI or boiling waleT
over , he oatS and s. ir. Lei sil at I ,·~~t l 'i min"'es I'",
remaining ingredientS in brt:ad p,au ill order suggested
by )'00' brr:ad m~chine inst ruct ions. Sc:l for white bread,
medIum cruSt. Press SIan .
I e BRfAtJ S
• Ilb ,pu
l.bsp
I lSI'
~ l~p ,., , .. , ~ Cli P
. ~ CUll
'''P Il~p
1 cups
I I, lSI'
, •
,
ITALIAN HE RB BREAD
This IS (l delirio lls whIff' brrad, S(Clsonrd wilh garlic find /lalian herbs. II
makes ,ldicioU5 chuse or mrlll sant/wiches, IImi is (II! excel/cnl dinner bread.
,.qalP , F " T S 1'l lb U''U'
oh.·~ 011 31bsp
dow ",.,he. 1'tt»W 1 or 2
,Iri~d ba,;1 I', l~p
dried orrgilno ,., dried ms..m~') .. ,
dned .hpnt .. , w.II ." ~ cup
milk 6lbsp
wpr I t ISP
~" l ~ ~p
brt~d nou, J (uPS
\ ""'" 2\' 151'
•
, •
•
>4 £ 111 00
Heal oil in a small skillet . Add the g<1 rhc and hcrbs.
Saule for 2 minutes, lakin!!: can: nUl to le I (he g~r!i c
scooch or II willlurn biocr. IF ncccsSllry. r1'movc the pan
from Ihe stO\'C. The herbs will conllulling cooking in
the oi ls hut.
PilI Ihe herb oil and re lT1~lning mgredients in hrcJd Ilan
in order sugge~led by your buad machlnt mSlruc tioll5 .
Sci for while b...,ad, medium crus!
•
-
• • ;
• •
•
P~Slan.
,
- , .
,
tI •
,
I lb lOAP
II cup
t cup
2 llbp
3 llIsp
I lb.p
:.: "p
I ['p
llbsp
l :>cups
\'l cup
1'/\ ISp
ORANGE C UMIN BREAD ...-- .. « ••
T his ligh! whole-wheal bread is slightly sweet ant/flavored wilh of/mge and
( umin. a pungfn! spiCl.'Jn::qucndy used ill MD:ican, Middle Em/ern, Asian, and Medirerranean (Oolli'lg. Try {his bread wilh chidun or fish.
$ NCo "F.D I U HS
milk
waltr
_~getable oil
sugar
gnu-d orang~ ~rI
ground cum,n
~" cornmeal
br. ad flou,
I.,hok-wheal flour
yellSt
1 ~, lbLON
): cup
610sP
3lbsp
4'1i Ibsp
I 'Ii Ibsp
1 \( ISP
I II t,p
3 IMp
2:4 cups
); ('up
2't ISp
"~T"O"
PUI ingredients in bread pan in orr!.:r sugg<'5lcd by your
bread machine instruclions. Sri for whok-wheat bread,
medium crust. Press Slart.
Ib I.OAI
\0 cup
,~ cup
2 tbsp
J .tlsp
1 ,\ ISP
It: ISP
'f, ~up
2 cups
I y, ISP
II cup
1 Ib WAF
\'I eu p , ~ cup
3 I!>,;P
\I '-'V l l'ups
1 \I " V
B ROWN SUGAR PE CAN BREAD
Th is is (/ sligluly swccr bread. Try it (oas/cd with cream cherse.
I NG R CDI E N T S 1(, Ib LOAr "'; T II O I)
",OIer ): cup Pur all mgredients except pecans in bread pan in order
mil k 6,!>sp suggcs ted by your bread machine instruCTions. Set for bu n er } Ibsp while bread, medium crus\. Press StaTl . Add pecans
brown sugar .. I> ,lisp after firsl kneading or whell machine beeps 10 add fruil cinnamon H IsI'
or IlUlS ~h \: \~P
oat br.n ""P bread flour 3 cups
}'fa51 21i lSI'
chopped pecans ): Clip
SALLY LUNN BREAD
Sally LWlI1 b,-ead originated it! Grc(l/ Britain, but Ihc SOll l ll f m Unircd SUl/cS
has clai med it as irs own. TraditiO/wily, il is balled in (/ lube 1J(1Il .
I NG •• n' F. NI S
nll l ~
'W hUl1~r
sugar
oh
bread nour
rU'1
1 \-, Ib WAf
V. cup , 6lbsp
4 ~ lbsp
~ ""I' 3 cups
21'; ISP
MtTH O ()
rul ingredients in bread pan in order sugges ted by your
brcad machine instructions. Sci for sw~cl bread , light
crust. Press Slar\.
Aitcrnalivcl)'. to bake the bread in a lube pan in lhf
m'cn, SCI bread machine for the dOll!)h Sla!)c. When
ready. remove dough and punch it down. The larger 10al
goes i ll a 9- or IO·mch moc pan. The , matl loa[ wi ll fit
in a 6- or 7-inch lUbe pan or 5- or 6-cup soume or
casserole dish . Butter the pan and lurn lhe dough in it
SO all SIdes are buttered. CO"er loosely. put It! a wann
spot \0 rise unlil doubled in volume. Bake in a
prehemed 350T oven umil go lden and a skewer
inserted in the bread comes oUi dean. 25 to 30 tninutcs
l H' lIlOwn Sug .. r~CM\ Bread
I tb WAf
l: cup
I IllsI'
31b.p
I "I' \: cup
1 Cll!",
I V. ,sp
ANADAMA BREAD
A nadama bread i.~ II New England hrarrh b,ead, made wilh cornmeal and
molasses_ For variety, SUbSliwlc 7\ cup wllOle-whea! Jlou l"for an equal (lnlOU rU oj (he bread flou r.
,"'"R[D I U <TS
w31n
\'~gcl.ble oil
mol.sses
~" cornmeal
b=d flour
yeast
1 '" lb '-OM
I Ii cups
1'6 tb:;p
i ll \bsp
I \> lSI'
61bsp
3 cups
2lf. lSI'
,,[ TUOD
PUI ingredientS in bread pan in order suggesled by )'our
bread machine instructions_ Set for while bre3d,
mediulll crust. Press Star!.
GRAIN BREADS
MULTI-GR"I~ BIHAU
36
BULGUIl. WHEAT BREAO
36 CIlA(.KU) \\Im.AT BUlTER'-IIU BRlAO
37
SEED BRL .. O
J9 MILLET BRL ... O
J9 MAPI r f'FCAN 8I1.E""'f,15T B ~~"I)
40
I' RUNE WAL'Ll BRA" BNLAD
"
COCONUT BAI'ANA BRA' I3RfAD
" BRA" CEREAL 8R[AI)
" It 0" EY ORA "(;r M lLTI G RA'''' BRE"O H
WIIEAT GEIl\t YOGURT BR["I~
H
SUNSltl~ E BREAO
" ApPLE BR AI'< BRI'AIl
47
llb lOol I
l! cup
l' cup
21bsp
211>$p
I lSI'
... cup
I' cup
I/. c up
I cup
'"P
I Ib Ul.\f
I/. cup , ,.., 2 (bsp
I I~p
'" 1'1> ) Imp
I lb!;.p
I cup
I cup
2 ISP
M ULTI-GRAIN BREAD « ••
This is a densely IcxlUred bread wilh rill': fltlvo r oj seveml grail/s. 1/ includes
enough bread flou r [hal il rises inw a smal" w mpuclloaJ.
I " C.Rf.1I 1U' T S 1"':. lbuMF l'U. I II 0 l>
"'"iU I' cup PUI mgr«li~nts in bread pan in order suggeslw by your mIlk , ,.., buad machine instructions. Sotl fo r ... holt:-wh~al bread,
"~g~tabl~ 011 1 ,.., medIUm cruSt. Press Sum.
ho,,~)' 3 (blop
~h I II ISp
wh~a l germ I> lbsp
0111 brom I> Iblop
br~ad flout I " cu~
IIoholt_whvll flout Il!cur-s
)'U'it I lbi;p
BULGUR WHEAT BREAD a: • • ___
BII/gur is cracked whea! thaI has been parboi led. 1/ adds frba (md crunch to wholt-wheal bread.
I ,, (a 1I11 [1<1 S I l'l lb LOAF M[l l1 o D
bullt'mllk I \I. cUpi I'ut ingrtdients in brut! pan in onin suggested by your v~gu.blt 011 31bsl' brnd machine inSlructions. XI for wholc-whCllI bread,
hon~y ) Ibsp mroium crus!. Press St~n .
~" l ~ ISP
baking soda , "' bulgut ~ ~ Ibsp
cornmral I I! Ibsp
buad nOUt I I! cups ,,'holr-whr~1 flour I II cups
,= I IMp
G~"' I N l~ l "'D§
I Ib lUll;
II t up
9 1bsp
2 lbsp
2 lllsp
• bp '~ l~p
I (UP
1 cup
'''''
CRAC KED WHEAT BUTTERMILK BREAD - .... » ...
T his is (l moist, luxmy wllOlt-whc(l! b,.cat!, wid! cracked wheallzeldhzg fUIII/'l and heft. II is a good sandwich bl'f:(ld.
I~ G .fDltNTS
cracked "'hu, bult~Tmllk
bUltn
booty
~I,
bakongw<i.o
brc~d nOllr
whol~'''''hnl nOIlT
"~
1'1 Ib lOA.'
6 ,..,
.40 cup 3 Imp
} IlIsp
I \l ISP
I( ISp
I ~ cups
I ~ Clip"
I ,..,
... r.TU OD
PUt crack~d wheal in small s.aucepan with I 102 cups
waler. Snng to a boll, then reduce heal 10 mediUm and leI boil for 6 Immlles. Remove From hUI and dra in
thoroughly. lei wheal cool about 15 minutes.
Put cooked WhC3! and all mher ingrrolcnl5 in brud pan
in order suggl!Slcd by your bread machine instructions.
XI for whole-wheal bread. medIum cruSt. Press Sl~rt .
Check the dough after abou! 10 minutes of kneading.
DCpt'ndmg on how wdl-dr:l1ncd the cracked wheat W3S.
the bread may nrcu a lilll ~ mo~ bUllcrmilk or flou r.
1 lb I,O~I
l\ cup
)Ii (UP
I 11KI' I IlIsp
jl, lSI'
I 151'
21bsp
ihup
I" cups 1)1 151'
3 l!>sp
l1bsp
J Ib lOo\f
)!. tUp
1 Ih!;p
2 Ibsp
t !5P
3 11",1'
II l 'Up
II cup
I cup
2 rsl'
SEED BREA D ---..... .. ~-
Wh cm germ. sesame seeds. cwd swiflowcr suc/s add (fullch
/0 this I1glil wholc·whcm brC(lc/.
1SC.( O I fSTS PJ1blO .. ~EI HOD
buuumilk II; cup pUI all mgredlcms t)iCrpl seeds In bread pan m order
""'Ier :6 cup suggeslcd by )"our bread machme mSlrucllons, Set for 'l'g~ ... bl~ oil 1)1 lbsp whole·whe:u bread. medIUm crUSI p~s SiaM. Add
sugar 1;\ 'bsp seeds arler first kneadmg or when machmc beeps 10 I>;okmg sod> , "P
add nuts ,..11 I l\ '~p
WaSled" heal germ 3 IllsI' To toaSI wheal germs and sesame seeds. put each in 3
wholc·\OIhf~1 nour ); cup sm:lll. ung rcas.cd skil let ()\"cr medium heat Shake the brud flour 2,. cups pan occasionally 5() Meds do no. 5C()n;h. Cook umil
),ea SI 1>. lSI' they arc IIghll)' brown. Let seeds or wheal germ cnol r~w. ~Mfl~d -t ;l Ih:,p
befoTe addmg Ihem 10 th e dough sunnu"n ««ds
'GaS!"'" ~mc Sfttls I h Ibsp
MILLET BREAD
TlIis brcUlI uses h,Q Janns oj mil/cf. TIre millel flour Ullcls flavor; unci whok h lll/Cli milll'l gin's il cnmcl!. Usc il Jor druse a ll I(I{ISI Qr Jar Stllldwiches ,
1."Glt0 1E."lS
"'''In ,'c~rtuhlr 0 ,1
hont)
",It
whl>l~ hulled m, 11 ..
mlllel nour
... holc·"hf31 ROUT
brt"d Rour
)'eacsl
I '" lb 1O.\I
IIj cuf'>
I \! !!>Sp
3 Ib.p
Ii:; lSI'
46 11>,;p
\! cup
1 cup
1\, cups
I Ib.p
PUI l11~red,cnlS III bread pan on order suggcsled b)' your
bread lllachine InSlrUCI;ons. Se! for whole·whcat brcad.
llledlum crUSI. Press SIan.
M APLE- P ECAN BREAKFAST BREAD
Thi S multi-grain bread is swcncned wilh maple synlp. bill il is SlillnOf (I
sweet brtlUl. Flavor allo come_~ frotl! pl'C(UL~, which {lrt (l(irlu / a! Ihe
begirming and grotwd up by lire Iwwding (lelian. Bu/gll r wlleal, softened slig/illy by hoi/i riS W14W; (lisa !Ulds lex/ ure.
1 Ib LOAF ''''GR ED I~~' T S
'. cup bulgut wheal
~ ,"UP boiling ...... ter
1O Clip Imlk
2 1bsp bUIU,
JibsI' m~ple syrup
I lSI' ~h
~ cup ' -hopped pee.",
)'. cup UI bmn
~ cur> whole-whe., nOlir
I cup h"'ad flour
I Y, l'l' )'c~st
~rr" OI}
] \, Ib !'oM'
b Ib.p
61b.p
~ cup
J I~P
4~ Ibsp
I ~ lSI'
6 tbsp
6 IMp
l '~ CUllS
] ',i ell I>S
2 '~ lSI'
I'ut bulgur in bread pan. I'our ooiling waler ova II and
sti r. Let cool IS minutes . 1'01 remaining ingredients in
bread pan in order sugge51Cd by rO ll t' bread rn~ch i ne
mSlrucllons. Set for wholt-wheal bread , medllllll cmsc.
Press Slar!.
Ib LOM
l" <'up
J Insp
\! cup
I (!:>sp
I IllsI'
I lSI'
~ cup
II cup
I Clip
J Clip
1'~ lSI'
PRUNE W AL NUT BRAN BREAD ~ ..... #.-.. -
T his i~ {/ delicious b,-caJ, mmlc mois/ and sligluly sweet by pnmcs, and fortified wil h bran cnell!. Even P'lIIlc-hme,-s like (his brc<ld, as /ollg <IS they
don't JmolV pnu1f:s an: rile sarel illgredirnt. The wa/ llI!!s nre added (If rhe beginni"g, so rhey fill': grOLHId 1,/> lI1orcfil!t"y thaI! 1151«l1, adding
I SG . ~I"{STS
",a,e.
powde"d milk
chopped pined prunes
wg(lOblc oil
mol. ,s<:s
.h chopped walnuts
bnlO Oakes (ee ..... l)
whole-"heal nour
bread flour
yeosl
more fI(/vo l" dum ( nlll ( h .
I', Ib W~f
I cup
4 ~ I!>sP
)i; cup
l '~ Ib>p
1 (, Ibsp
I 'h 1'1'
6 IMp
)'; cup
l 'h cups
I \! cu ps
l /. "[>
.. ..., ,,o [)
I'UI ingredients in bread pan in order suggested by your
hread machme instructions. Sel for whole-wheat bread,
medium crust. Press Slal!.
I Ih 1,0.\1-
... cup
I. cup
2 (~P Ilbsp
,; cup
II I>p
y; ,up
I cup
I cup
J'i. ISp
I Ib H""
.. cup
I ,o.,p
L .hsp
, "p
II cup
/0 cup
1 cup
L i, lSI'
C OCONUT BANANA BRAN BRE AD --... * > '--'
Tll is is (l dOl st. IU;llrty lm:tld, only slig/ttly SIVerl, bur fragnmr with tropiwl
jlCI\,ors. II makes cxcdlf:ll/ lvast, but don 'f limi! YOl4rsdf 10 bUller - spre(u/ if with (realll chuSt' or peanut bUller. Use a bl'fll! ccn:al such as
All-Brim, nOI bran ftC/ hI'S.
I"Gl[IHt .. 1S
'" mIlk
m~5htd ript' billU""
bUll fr
hon~l'
n~k~ cocOnut
"h bran c~rul
",'hok·"hul nour b..,~d nou,
j'USl
l'l lb"lAf
I!. cup
)\ cup
j Ibsp ) Illsp
II "~p /. lSp I> cup
I ~ cUp:>
1 Ii cups
l r. ISP
Put ingrcdicnt$ in brud p,m in order sugges ted by )'our
bread machl1lc mSlrI' Cllons. Sci for whole_wheal bread.
medium crU~I , Press Sian.
BRAN CEREAL BREAD
---=" .. . --
Thi~ is (I dCllse but lIloist breC/d. high in fibe r provided by br(ll1 ct.",,/ (nO{
J1ukrs ) such as AI/-B/'(ll!. II makes good brratl for tOllSl 01' s(Uldwidrl'$.
I'HaU)'ll'< l ~
milk
'·'gClabl.OII
.u8'"
uh bran urnl
"hol •. wl,.~l flour
brnd flou.
)""aM
I ', Ib !D."
I ,. cups
I ~, Io"p
L 'bop I " 1)1'
)\ cup
I " cUI'S
I'" ClIps 2" I)P
PUI ingredients in bread pan in order 5uggcs led by yuur
bread machine inslruClluns. Sci for whult ·wht al brc~d ,
medium CruSI . Press Sla r!
1 Ib LO.\I
Kcup
11 cup
I l/:lsp
limp
I lbsp
I", I l/:Isl'
I \bsp
\4 cUI'
~ cup II cup
111 cups
2 "'
1 Ib 1.0.\1'
)l. cup
'" C\lp I t~p
2,.." I bp
3 tbsp
II cup
! cup
I ~,
2""
H O NEY ORANGE M ULTI -G RAIN BREAD • • •
T his bread, pclfec / fo r brt:alifas!, is drtlse wilh a sojltexlure, moist and flavorful. Millel ami blt/gur wit/WI (,dd II lillie (nll1el!.
, ,,,, .. . EO ' Hi I S 1 ~ lbHMr ' H THOO
" .. "'~r l'i cup PUI Ingredients in b.-cad pan In order suggl'5ln1 by you r
bun~""ilk 'I( cup b~ad machine ill5truClious. Sel fOT whqle-wheal bread. '-'gelable ,,;1 I ~ 'bsp medium crust. Press Slar!.
hu ",,), J .bsl'
gr.,td orange r;"d I I! .bsp
~l, I II tsp
bulgur " -IK,,, I \II lbsp
"hoI. hulk<! "h.", I I! tb§p soy nour 6lbsp
amoranlh. nom 61bsl'
whol.· .... -h..,,' nour J cup br~d nou. 2 cups
yuSt I 'bsp
W HEAT G ERM Y OGURT BREAD .. .....
T his heallhy bread has a dense bUI soft falUn:. II is good for toast or sandwiches.
11"(:' [["[1'< 1 5 1\, Ib lOAf .'1 ~T " O "
pl,,;n rogurt )t; cup Put ingrtdicnts in bread p.an in order sugg("St~d by you r
""lller 6 tbsp bread machin~ instructions. Xt for whole·wheat brad, ,..,,<cubk oil I ii tbsp mnhum crust. Pr~ Start.
honey ) l~p
~h 11\ ~p To tOllSt wheat germ , PUt 11 In a small dr)· skillet ovcr
f'O,,-dcrro milk 4\{ lbop medium heal. Cook , sh~king occasionally SO se'm
toasled wh""l gNm 6 lbsp docsn'~ scorch, untillighlly browned . let wheal germ
bread nOll' ! Ii Clips cool before adding it to the dough. wholc·whtat nOllr Iii (uPS
yeast I t~p
llbuw
~(UP
Ii( cup
2 1bsp
liMp
y, lSI'
21MI'
II cup
l \l c,,~
I 'It IS!)
JibsI'
\( cu p
SUNSHINE BREAD • • •
Th is is (I light , whole-wheal brca,/ from California, full of dales aud
sunflower seeds. It makes good /OIlSI and I'egerarian-Iype sandwiches of avocado or cteam cheese.
IN G.ED I EN'S I '-l Ib I.OM .. (I H OD
SOtlr c!'tam )I; cup Put an ingredients except sunno" :n seeds and dales in
""lie. 6tbsp brucl pan in order 5uggtsted by ),our bread machine buut. ) Ibsp inSnuCl ions. Set fOT whoie-whul bread, medium CruSI. honey J tbsp Press SIan. Add seeds and dales at Ihe beeper or afler
-" , ., firsl kneading.
0;01 br1ln ) tbsp
whole-wheal flout )Ii cup
brnd lIou, 211 cups
,.~. 21' lSI'
sunllowu ~.d~ <4"" tb5p chopp«! d.'es 6 IMp
11b"lAF
' "P ~ cup
2 tb;;p
2 Ibsp
3 lbsp
I lSp
I 151'
II cup
2 lilsp
1 cup
):; cup
U tsp
A pP LE BRA N BREAD
TltislJrcalijasl br"ld,jragralllwil h appk WId citl1lWlIon ami enriched wilh wheal genII "m' bran ureal. makes cxedlfllf lOaSI. As Ihe water cOllum of
apples I'(/ri c~. you IIUlY uced 10 add (/ small wl10lml of W(l/c r or flail r.
Howcw:r, chuk fhl" dough lale in the kllrading Slagc, as Ihe bran flilkes will ubsorb some liquid.
'''G ''. D U'''T ~ 1\, Ib I.oA' 1oI n lt o "
pttltd, gralM apple \! cup I'UI ingrcdlwls in b.nd pan in order suggested by your ,,-aIC. l' cup bread m~chillc Instructions. Sci for whole·whc~ l bread, bUlicr ) 'bsp medium CT\I51. Press Slarl. honey J \""'P
powdntd milk 4 \\ IMp To toast wheat germ, put II in a small. tlry sklll<- l. Cook
gh I \l l~ o\'er medium heal until browned Shake and stir
c,nnamon III lSI' frequently to keep wheat germ from scorchmg. Lrl It
1",,11 n.ka kueal) )( cup cool boerort adding to brtld pan loaSlW ... heal germ ) lilsp
whole-whnl nou. I ~ cups
brud nour I /, cups
yta~l H ISp
FRUIT, VEGETABLE, NUT
AND CHEESE BREADS
D AT E GR A NOLA BR EA D
49
SWEET P OTATO BR EA D
49
ZUCC H INI B READ
50
COTTAGE C H EESE DILL B READ
50
CHill C H EESE B READ
52
BASIL T OM ATO PAR M ESAN B READ
53
PU M PKI N PE CAN BREAD
5 4
CH ERRY H AZELNU T BREAD
55
O LI VE CHEESE B READ
56
O ATM EAL W ALNUT BR EA D
56
ApPL E SAUCE HA ZElNU T BREA D
58
R ICOTTA W ALNUT H ERB BR EA D
58
TRO P ICAL P INEAP PLE B READ
59
C I NNAMON RA ISIN B READ
60
L AU RA'S GINGER ApPLESAUCE BR EAD
60
MANGO M ACADAMIA NU T B READ
6 1
T RAI L MI X B READ
62
A PR ICOT GRAHAM B READ
62
P EAR B READ
64 C RANBERRY O RANGE BR EAD
65
B UTTERMILK F RUIT BREAD
66
SWEET R ED P EPPER SAGE BR EAD
67 CALIFORNIA ALMOND F IG B READ
68
A L MOND P O PPYSEE D B READ
68
I Ib WAr
Y, cup
/0 cup
I tbsp
! lbsp
% ISP
I "P y, cup
I y. cups
II cup
l 'A tsp
'A cup
1lb l.OM
1\ cup
61bsp
2 1bsp
21bsp
1 15p
2 cups
2 "r
DATE GRANOLA BREAD
The varicly oj grallolas available is [remelle/ous. Different types CWI cl1(irely dWIlge rile c/lliracter of lhe bread. a dler thall adciiliol1s lib~ dried Jru its ami lIuts, dH~ biggest difference is ill sweetness. This breacl, served unroasled with
bUller, was (/ javorite wil11 lite Jlicnds wlto I riecl mallY oj my experiments.
1I'1(;II;t! OIC NTS ]1" Ib LOAf "HTIIO O
water ~ cup Put 311 ingredients except dates in bread pan in order milk 6 tbsp suggested by your bread machine ins tructions. Sct for
vcgetable oil I t. lbsp whole-wheal bread, medium crus t. Press Stan . Add hone), I Y, IMp
dales after first kneading or when machine beeps \0 add clnnamon )l Isp
~h I f, lSp fruit.
gr:allola \'. cup This recipe IS based 011 a basic, not-Ioo-sweet granola. bread nom I '. cups You can adjust the amount of honey in the recipe If
whole-wheat flour ~ cup }'ou're starling with a part icularly sweet granola, yeasl 2 "': ISP subs titut e olher fruit, or add nUlS, Omit the cinnamon if
chopped dale" 'Ii CUll the granola is alrcady spiced,
SWEET POTATO BREAD
SlVee! pora/o bread has i(s rOOlS in (he sOlllhem Uniwd Stales, It has a
del icale flavor (Hill pale orange w lor, bill is 1101 a sweef bread, Serve il as (In
accompaniment to soup or salad, or lOp it widl me/led cheese,
I N GR Il IlI [NTS ! h lb LOAr I>t ETIIOD
cooked, mash~d 1 cup Put ingredients in bread pan in order suggested b)' your SWCCI polal(ICS bread machine instructions, Set for whole-wheat bread ,
milk 91bsp medium crust.
bUller ) \bsp
sugar 31bsp You may tlse canned sweet potatoes for th is recipe, but
~" 1 Y, tsp only if there is no sugar or syrup added . Oth erwise, bread flour J cups bake or boil sweet potatoes and mash them without any
),ca51 1 lbsp addit ions, The amount of milk needed lila)' vary slightl ),
depending on the water content of the sweet p0l31Ot'S,
I lb 1O.U
'(, CU fl
." cup If, cup
2. Ibsp
I lbsp
I LSI' ) \bsp
Y, cup
I f, cups
1'r, ISp
I Ib Ltl"F
7i cup
I
2 ~, Ibsp
I lbsp
I Ibsp
\'l Isp
I ~ cups
1\ cup
2lSP
I 'Ii l~p
Z UCCHIN I BREAD
Tlti s is CllIZeclium-,vcight whole-whecu bread. COllage cheese lightcllS if, bll/gul' wheal adds (nwel!, and zucchini adds sublleflavOl: II 111(11/(:5
excellent wast and is a/so good Jar sWldwichrs. The alllOUII' of wa tel' /lce(led lJIeI)' VOIY, depcndil1g 011 rhe w(l[ r r (olllelll of [he coltage cheese. so dledl ihe
dough during 11I1CC1ding.
l"GI.(O l [l'oITS
({){Iage cheese
water
gT:lIcd r~w zucchiru
bUller
sug~r
salt
bulgur ...... heal
wholc-whelll flour
bread nour
yeast
I \.-z Ib LOAJ-
l' ( U P
6 tbsp
l' cup
J IMp
I Y, lbsp
I y, lSI'
4 ~ lbsp
I cup
2. cup5
1\': ISp
Put ingredien ts in bread pan in order suggested by your
bread machine inst ructions. Set for whole wheat-bread,
medium crust. Press Start .
C OTTAGE CH EESE DI LL BREAD
COfrage direst gi\'es lhis bread a Jrat Ilery /ighl U.X'liIrc, T,y i/ ill a sandwich ,
TIle amoullt of wme!' Ileeded may vmy sligh/ly, depellding 011 Ihe HCluicJ COIl/ef1/ of IIle co//(/ge cheese,
..... GRl OllNT S
oollag~ chrese
'gg water
bUller
honey
salt bread flour
whole.whe!ll flour
dril'd dill
)'caSt
l '-l lbUlf\1
I cup
1 egg ... 1 yol k
-I Ibsp
I 'Ii Ibsp
I ~ lbsp
)\ ISP
2% cups
)\ cup
I tbsp
:li: I5Jl
~1f.T " OI)
PUI ingredlcnts in bread pan In ordcr suggcs ted by your
brea d machinc instructions. Set for whole-wheat bread ,
mcdium crus!. Press Sta n .
U,", II T Zu("(:hlni Bread
FRUIT, V [ GE TAIIL(. NUT , AN O C IIEE S~ BREADS
• ~
• 4 • •
l • • , \
"'ill. ~ • " . •
CHILI CH EESE BREAD
T his is ave'), f/lIvorJul brend, widl IIle complementary IC/stcs of Cll ft/clar cheese (I lld greCP! chilies. If IIsillg/reslt dJilies , cllOose A/whei llls, green New Mexico chilies, or IJoblwlOS. You lIIay add aja/apeno or two serrano chilies
Jor exlHl heal. A /l OIC lit die bofLolII oj Ihis recipe tells Ito\\! /,0 wast your OWII
chilies, bur you e(H1 subsrilille (milled green chilies wilh a sII1(1l1/oss oj jJavOl: Tllis is (/ hearty bread dUll goc.; weI/willI soups, Slews, mId S(l/ads.
\
•
I
.'
I Ib LOAf I NG R ( DII' NTS I l l lbwAf
2 m;lll!cd nod 3 chopped chilie5
<"" 1, CUI' milk 9 100P 'Ii cup grated shllrp J (UP
Chcddl'f cheese
2 I».<p bUlI t r 31bsp
1 \SP sugar L~ ISp
IIsp ~" ! II lsp
2 cups bread nUU f l eups ] Ii l!>p r~asl 2/. lSI'
Mf.TlI O I)
Put ingredients in bread pan 111 order suggcsted by ),OU T
b read machine mSlruClion s. Sel fo r whi le bread,
mediu m crusl. Press Sta n .
To roast chilies: set oven to broil. Cut chilies ill half
lengthWise (pohlanos should be cut in three or four
lengthwise pieces). Remove Siems and seeds. taking ca re
10 avoid handling the ~eds or inner veins. Place skin
side up on foil or broiler pan of 10 6 inches under
broiler. Broil umil the skin is bhstered and mostly
brown or black, but don't leI the flesh burn. Don',
cxpect the skin to cook uniformlr Removc chihes from
broiler and place in bag o r foil envelope and close. Let
the chilies sleam in the foil or bag for about 10 minules.
Rl' rnove chilies from bag. Peel and discard skin. Chop
chilies.
HI FR U IT. VEG E TABLE. NUT. AND C II( ES E II R EADS
I II> LOA"
II cup
Y, cup
21hsp
IIsp
1 tsp
2 "P \'\ cup
2 cups
2 l~p
\\ ClIp
BASIL TOMATO PARMESA N BREAD
Tlt is is (/ moist and savory bread, seasoned witl! hasH, Parmesall d,cese, mul sUII-dried I,Olllaloes. Serve it wilh sweet burter, or use il fo r SQndwici, cS. You
((HI mid lhe Lommoes a/ Ihe begillllillg or after the inilial llllcadillg. If you add rhe tomatoes at Ihe same lime as dI e ot/ler ingredients, Ihe bread will be
a deep red-orange with vel)' Jew bilS oj IOma/O.
ING R E ll tENTS
water
milk
olive oil
sugar
~h
dried bas'!
grated Parmesan cheese
bread nour
yeast
chupped sun-dried tomatoes
I "- lb LOA~
X t'Up
61bsp
31bsp
1 \l ISp
l 'f. lSp
J ISp
~ nlp
3 cups
J tbsp
6 Lbsp
M ETH O D
Add all ingredients except !OlllJIOCS in the order
suggested by bread machine instructions. SCI machine
fur white bread, medium crust. Pres5 SIan .
If tomatoes are oil-packed. biOi them dry. (Tomato oil
may be used instead of all or pan of [be olive o il in the
recipe.) Chop tomatoes or cut with kitchen scissors.
Add them to the dough after the fi rst kneading. or when
Ihe beeper indicates it is time to add fruit.
I lb ltHl
\'i cup
~ cup
2lbsp
J lbsp
if, ISP
lisp
1, ISP
~ lSp
Ii cup
2 CU llS
2lSP
PUMPKIN PECAN BREAD
T llis is not Ihe traditional .~wecl, delise, ba lling powder pllmp/lin brccu/. bllt
a liglll (/11(/ slighlly sweet yeast bread Ihal is flavo red wilh pump/Ii '!, pecalls,
(lnd spices. Ear it wm'lll wUIl buller or lIlullC lurhcy salldwiches wilil it.
I N(; H [ UI[ NT~ II'l lb lOAf ME TII O O
llIi I k '(, cup PUt ingredients in bread pan in ()fder suggested by your purted pumpkin 11: cups bread machine instructions. Set for white bread, light
but ler 31bsp c rus t- Press Start . sUS;lr 4 '6 Ibsp
s;.h }; ISp The amounl of milk needed may vary slight ly, dcpcndin~
cinnamon I ;' ISp on the waler contelll of the pumpkin. Be sure you arc
ground gmgcr )'. ISp using pure pumpkin . nOt pumpkin pie filling. ground cloves '.<: ISp
c hopped petllns ): cup
tJ bread nour 3 cups
ycaq I lbsp
I Ib LOlli
\Il cup
21bsp
l tbsp 1, tsp
1\1, cups
'Ii cup
1 'I, 15p
." cup
3 \hsp
"[T HOD
CHE RRY HAZE LN UT B READ
!ilis is a lig/II w/lOle-wheal bread, lI!ade .~pecial by tile addil iOlI oj lar! dried dll~ rries and wasted hazelnuls. 11 is not (I SWCCI bread, so it goes Wilh meals.
I NG KE I)I[ N-I'~ I ~2 Ib LOAF
milk ~ cup
'gg butter J Ibsp
5ugar 3 tbsp
Sill! , "P bread Oour 2 '~ cups
whole-wheal nOlH X cup
yeasl l~ tsp
dried cherries 6 tbsp
chopped toasted 4 Y, lbsp hazclnul~
~t all ingrcdienLs except cherries and hazelnuts in
~d pan in ordtr ;;uggc~u;J uy your brt'au machine
"l!>lructions. Set ror whole-wheal bread, medium crus\.
f>re~ Start. Add cherries and hazelnuts :Irter the first
Uieading, or when the machine Signals 10 add fruit.
'ote: To toast shelled hazelnuts, spread them in a single
~\er on an ungrcascd baking sheet. Bake them in a
~50 F oven for !O minutes, stirring two or three times.
Wow the nuts to cool, wrap them ill a coarse towel,
and rub them together to remove the papery membrane.
! lblllM
'I, cup
2lhsp
I lbsp
'It l~p
I lS I'
2 cups
1 /: 1~ 1'
'I' ~up
" ('up
21bsp
]: Ibsp
I Ib lO"r
'l, cup
'f. cup
I tbsp
llbsp
I 1 ~ 1'
I )'; cups
h l'Up
~ cup
l ~; \SP
OLIVE CHEESE BREAD
Tllis is on ' lsscrtiw: Im:cul, flavo red wil/I g reen olivC5, Jew cheese, sWI -dried
IOIII£IIQfS, and thymi'. Scrw it \\Iil l. PCl51(1, homemade fo tllClIO soul', allI i/JCiSIO,
or salad. / 1 CCl II be /}(Iiled ill lite bread machine', or shat'cci in lo (I rOlilld loaf
I l'I(; R [ 01 1" ;'n 5
W~ l tr
oh,'(: oil
'> lIgar
dm'u Ih) IIlC
!>.Ill
bread nour
)'('a .. 1
crumbled fCla lh" l'S('
l'(,arst· !) chopped green o!i'"tl
chopped ~un·d ri("d
10malOCS
bread nour
(/ "tll){l l~c(l i ll the OVe/l ,
I II Ib Il1.lt' METIH} I}
I r up
3 1bsp
l ~; lhsp
\:: bp
I )\ \SI)
J lUI"'>
21. I ~ p
\I, cup
61b$p
) Jbsp
) \hsp
Put firs! seven ingrcclicm s in bread P ;l ll in o rder
s uggest ed by you r bread tllac h ine instructio ns. SCI for
while bread, mediulll crus t. Pn:ss Start Toss rcmai lling
i ngr~dicnts with nour. then add them to the dough ~I fter
fi rs t kncildmg or;l t the becper.
To bake in the own, SCI the bread lmlehine ro r dough
Slagc. When dough is read )". rcmove and punch down.
Shapt" in to a rou nd IO:lf. I' UI on a lxi king sheel that has
been sprinkled wilh cornmeal . Co\'cr loosely and put in
a warm place to n sc Ulil il doubled In l'OIUIllC. Brush the
surface with a g la: c or I egg mixed wi, h I ths!> water.
and b.1ke in a preheated 350' F o l'cn until golden. about
25 minutes.
OATMEAL WALN UT B READ
Old-jM/Jiol1 t'c/ rolled DaiS mid {/ /l iCf (rx/Urr IV this b,.mJif(/ ~1 brad
I:»C RI.D I E JIol S
milk
Ilater
bUller
hom·)
SOIl!
h~~d flou r
rolled OO IS
c hopped waln u l ~
)"Casl
I lj lb w.\~
~. cup
6 tbsp
I ~ tbsp
3 1bsp
I , ISp
27, (uPS
). cup
). cup
2,. \~P
.\I( Tl I OO
PUl ingredicnts III brc;ld pan in ord er slIggl'Sted by your
bread machine ins truc tions. ScI for whltc bread.
medium crus\. Press Start .
RIC " I Olive C h ef'Sf' Brf'Jd
IT . VEC ~ T ARLE . NU T . AND CH E E S E BRE AD S
A pPLESAUCE H AZELNUT BREAD
Tllis {Ipple-flavored bread is Oll/Y slighlly sweet, bill Jrag, '"al1I with spice.
Oarll1w/ CInd ha .:::ellllils give it (I Ilia texture. h is bCSI os (' brealljc,s( bread.
Ib 1.0\1 IN('IF.Dlfr<o' r s I 'l Ib l.O,\~ ~' f. r ItO Il
~, cup old-f;lShionctl l' cup Put oatmeal in bre'.lJ pan. POUT boiling waler over ro11('d oms oatmeal. Sl ir llnd leI Sll 15 minutes. Add rcm:Lining
'I. cup boiling water If, cup ingredients. excep. hazelnuts, in order suggested by
y, cup unS\\'C~ lcncd ~ (UP
applesauce your bread machine instructions. SCI for wh ite bread,
I< cup w:llcr 9Oml o n oz) medium crust. Press Start. Add hazelnuts after firs t
I lhsp vcgctilble 011 1/, Ihsp kneading or a l beeper. I tbsp hone)' I V, tbsp
The a pplesauce s ho uld be thic k. If 11 IS runny, simmu il 'l tsp cmnamon ). .sp
It. ISp allspice ¥. ISp in :l small s.1ucepan to evapora te excess water. Me:lsure
Ilhsp po"dcred milk 3 Ibsp the applcs.1uce after cooking, s ince water may account
'II tsp ~" )I. ISp for nearly half the volu me of some store-bought
I ):; (uPS bread nour 2'6 (UPS applesauce. Also check the dough after five minutcs of
1 \'l tsp yeast Utsp kneading and add water or nour if needed . Omit the g ( IY, oz) ehopp<,d toasted fi() g C!V. oz) hone )" if the applesauce is pre-sweetened.
hazdnuts
RICOTTA W ALN UT H ERB BREAD
Try this bread willI meat/oaf sWlCiwic/lcs, pasta, light soups, alld sa lads.
Ib l.OAI I )IIGRtDIU<lT~ 11·2 Ib LOAf Mf. ·rItOD
! tbsp ollIe Oil 31bsp Heat oil in a skillet. Ad d basi l. Cook for I minute over
J ISp dried bsil l 'h tSp low heat. Remove from heat and let it cool. 7> (UP rlCOIla chC1'~ I (tIP
<" I egg -t- 1 )'oJk Drain off any watery liqUid from Ihe ricolla cheese.
3 tbsp milk -f 'h Ibsp Put cooled basil o il , dmined ricolla, and all remaining ! ISp sugar I thsp ingredients except walnuts in bread pan in orde r I tsp ~" I " tsp suggl'sted by rour bread machine instructions. X I for
! (uPS bread nour 3 cups white brC<ld, medium cruSI. Press St3rt. Add the w<llrmlS
I 'II tsp )·cast n, tSp al the beeper or <lfler the fl rst kneading.
'10 cup chopped walnuts 6t~p
I lb LO,\f
lI. cup
~ cup
llbsp
211lsp
V. [Sp
I~ t5p
,/, ISP
'f, cur
I Ii cups
I y, ISp
\'i tUp
'!: cup
1. cup
TROP ICA L PIN EAPP LE BREAD
ewu/ied pi nu llJple swee/ell s this bread, w/ti dt is also jlm'ored wilh cocouu t,
Illi/meg, and gingel: II is delicious {oaSlell (JIu/ sl}l"cad widl cre(U1] cheese.
ii'<(; REO I f.: N T S
waler
III ilk
bu\{cr
hunc)'
ground ginger
nutmeg
~h
wholc-whC<l1 nom
brend flour
yeast
dke.d sugared pineapple
grated coconut
chopped m~c"d"m i" mUs
l l.~ Ib l OAF
)( cup
6 \hsp
) lbsp
3 [bsp
'I, IS))
If, ISp
Yo ISP
y. cup
2'4 lUps
11. tsp
Y, cup
6 Lhsp
61bsp
METHOU
PUt all but last three ingredients in bread pan in order
suggested by your bread machine instructions. Add
aboul half the pi neapple, which will be cut into bi ts by
the kneading. Sci for while bread, medium crus t. Press
Start. Add remaining pinC:lpple, COCOIlUI, and nuts at
beeper or afl t r flrSI kneading.
1 Ib I.OM"
,(, cup
'i< ("UP
Ilbsp
) \bsp
'I\: ISP
2 "P l 'i ('ups
/) cup
ll~p
'n rup
I Ib WAf
'h cup .,., cup
l lhsp ] lhsp
2 tbsp
] ISp
'6 ls p
I cup
I cup
]\\ tSp
Ci NNAMON RAI SIN BREAD
Th iS is alighl , slightly swCCI lllilOlc-wheal bread. 1/ is goodJo,. roasl, and del icious lVilh apple or pump/till bUller:
' ''GItE''I~''r )
water
mLlk
bUller
brown sugar
s.~ h
clIlnamon
bread flOUT
wholc·whcal nour
yeast
rn isills
11! lbl<l,It
l' c up
6lbsp
3 lbsp
i ll lbsp
Y. ISP
1 Ib:.p
2'1> cups
/. cup
I tbsp
\\ cup
M ET IIDI'
Put all ingred ients except ra isins in bread pan in order
suggcsted hy your bread machine instructions. Set fo r
whole-wheat bread . medium crust. Prl'Ss Start. Add
raisms ;!fH' f the first kneading, or w hen the 11111c hinc
Signals thai it is time 10 add fruit.
If you want whole raIs ins, add them after the fi rst
kneading. Add them at the beginning i f you want a
darker color and an overall sweeter, rais in)' tasl C. If rOUT
raisins arc so dry that you plump them up in hOi .... "<l tl':r,
blot ever)' bll of wat er o rr them before adding them , Wet
ra isins will aher the fl ourfliquid balance.
LAURA'S GI NGER A pP LESAUCE BREAD
Thf flavor oj gillger (HId Cll'r'/cs is j llsl r ighl ill Ih is brc(I(l, tasty bill 1101
ovenyhdmillg. G ra/wl)] flow· gives if good fexlllrc.
11'o (; REO I [NT S l ilib 10 M ~1 [nIOD
waIn II cup Put ing redients in bread pan in o rder suggested by your unsweetened 'I: cup bread mach me instruct ions. Set fo r whole-wheat bread, applesauce
medIum crust. Press Sta rt. powdered milk J thsp
bUllel I ~ tb~p The amou l1l of water needed will depend on the W:ller molasses ) tbsp content of th e: applesauce. If the applesauce is runny,
ground ginger I 'll ISp s immer it 0 11 the sto\'e top to c"OI porate excess water. ~1, l' IS!, Check the dough during kneadi ng 10 sec if the amounl
bread flour 11> cups of fl OUT o r water needs to be adjus ted.
graham nl/ur ] 'h cups
),casl n.lsp
Ib LO.U
'Ii cup
'4 cup
y, cup
:t. cup
I lbsp
2 lSp
'/, ISP
Ii lSp
'A L~p
I Yo l:UpS
2 lSp
'(. cup
METII O D
MANGO MACADAMI A N UT BREAD
\Vitll ilS lropicalJ1avm; this bread goes well widl (Ifruiled dlic/tCI1
sa/ac/ s(/I1(/wich.
I l"G R " DI ~r< T S 1 '.! Jb LOAr
old-fashioned '/, cup rolled oalS
ooiHng waltr b lbsp
pureed nwngo II cup
milk 61bsp
bUller I ~ lrop
sugar I lbsp
~h X 151)
ground ginger '/, tsp
nutmeg IS ISp
bread nom 211 cups
yeast I lbsp
chopped 6lbsp m3~adamla nUIS
PUI the oats in bread machille pan and pour the hoiling
waler over them. Stir so all the oalS are weL Let sit at
least 15 minutes. Add aHthe remaining ingred ients
except the nuts, SCI ror -,II il ile bread, medium crus!.
Press SIan. Check the dough after about 10 minutes.
Depending on the water content of the mango, the
dough ma)' need a lillie morc milk or nour. Add the
nuts aher the first kneading or when Ihe machine
signals 10 add fruit or nuts.
1 101 lHI
't, (UP
" cup
21bsp
:1. \bsp
lisp
I I cups
¥. (UP
I ~ ISp
'I: cup
I Ib ltl"r
Y. l·Up
I d,.,p
210sp
." ~up
21nsp
,/, l"p
I cup
I cup
I,{; l~p
T RA IL MIX BREAD
I milmi.\' is a Il i/chell -s illil SOrl of cO l1 coct iO I1 lIIacie Ill' of ll lly Il i llel of dried f ruit, seeds, 0 ,- /lu ls, from Ihe Of!l inliry 10 Ihe amic, and may be SlVeclI':lIed
wilh bils oj WCDII II/ , 01' ol her goodies. LillCh'ise, Trai l Mix Breiul is a
Iii /ellen-s inh sort oj bread.
I S(aUlI t'lTS
\1.ller
milk
vegetable oil
hOOfy
,," bread nour
wholt.whc31 nour
}'(3)1
trod mix
Ih lb lOAr
(.cup
6 tbsp
J lbsp
) Ibsp
BHsp
2 cups
I cup
2/. ISP
)0 ( UP
ME TII O "
Put all ingrediellts except troll l mix in bread pan in
o rder suggested by your bread machine instrtl(lions. Set
for whole-wheal bread, mccl iu m crUSL Press Start . Add
trail mix al Ihe beeper o r afTer flrs l kneading.
If the only Imil mix you can fi nd is a mix of raisins and
s unflower seeds, doctor il IV uh dales, d ried llprico lS,
d ried cheTne!., pecans, o r cas hews. Coa rsely chop whole
nuts such as almonds. Avoid using chowlmc in lhe tmil
mix as il tends [0 burn in a b read machme.
APRI COT GRAHAM BREAD .--...... * --
D ried ' .prieols (IIul molasses give llris /)r('ml a 'dill oj swerlllf!"SS, wllile IIIf' gmltomJlow· gives il {I slighily dlcwy lexlufe. /I S (/ delicious brcalif(/SI bread
dUll ,tlso goes we/I wilh chiellCIl or cream cllcesc sWldlVi cJlCS.
IN C Il( D I I· N T S
waler
,tgcwblc 011
mob~s
eoar.,eI)' chopped dned apncols
powdered .ml!.:
s,lh
bread flou r
gr:lham flour
)'t'a51
]I l lb I(U~
I cup
I 'f. Ib)p
310sp
'f. cup
3 tbsp
); IS!,
1 'h cups
l ~, cups
2"10 lSp
~' E T" O()
I'UI ingred ients III bread pan III order suggested b), )"our
bread l11achine ins tructions. SCI for whull'-whC3t bread.
mcdl Ulll crusl Press 51.I Tl .
it/ GilT Trail MI x. Bread
JlT . VEGE T A BLE . NUT . A ND C I I E E SE BRE A O S
PEAR BREAD
Th iS is bllscd 011 a brca(/lIIac/c ill 'he French colllll lY51(/r amid pear orc/umls. II /1(15 a dcl icmc. swCC't flavor of pcars. 11 is (I lIice lea or "rcallfasl bread,
or call be used ill mildly flavored sandwiches such as creall1
direst W Id cucumber.
1 Ib LOAF ' ,"C R E DI ENTS
1, (UP pcar purt'c
about J lhs p p('"~r liquid or wale r
IISp honey
2 rbsp bUller
h tsp ~I ,
1· ' ~p ground gmger
'I. lSI' nUl meg
1 cups bread nOllT
I Y, 15p Fast
Mt TII OD
I I.: Ib to.l f
}. cup
4-5lbsp
I Lb~p
3lhsp
)<. lSP
IO bp
~ • • sp
3 ( UPS
2'1. lS I)
Make the pear puree hy peeling and cori ng 3 pears for
rhe smaller recipe, 4 or 5 pears for lhe larger one. CUI
each pear in several pieces and pUI in a small saucepan
with,l or 2 Ibsp water. SIan cooking over very low heal.
The pears will qmck!)' start releasi ng I heLT own juices.
and no more v,-:\lcr wLIl he needed, Increasc to medium
heal. Cook thc [>Cars until they a rc vcry soft , abom 10
minutes. Thcn drain off :ls much liquid as you can,
saving the liquid, Put the pears in:l blender or food
processor :md puree
tI,'leasure out the required amount of puree. Put it and
all olher ingred Ien ts except pe:.r liqUId In brend pan in
order suggeslf:d by your bread machine instruct ions.
The amount of liquid needed for the bn:.uJ will depend
on Ihe liqllld in the pu ree, so you' ll need to watch the
dough fo r the first few minutes. adding pear liquid (or
plain water) un\1111 reaches the proper cons istency
nei ther s tiff nor too soft. Set for white bread, ntediulll
crust. Press Start. Once you have added the liquid, the
bread docs nOI need any furlh er :Htent ion ulilli it is
baked.
I Ib IOA~
IS cup
2 tbsp
) lbsp
IS ISP
21sp
IS t.)1'
'II cur
'4 cup
I Y. cups
2 "P
C RAN BERRY ORANGE BREAD
----- « II! * ...
nils bread is jlavored witl! crallben-ies and orange I'eel, bill dOll 'f save it mlly Jor IIle IlOlidc,ys. II is slighdy SWffl, bue is 1I0f swcel f llOUg l1 10 be a
desse rt bread. Use if JOl"IOa5t or sandwkhes oj furhey 0 1" pork.
' NGlIll)'~Nn
water
butler
sugar
sah gr,ucd or~ngc peel
nutmeg
cr~nberries
whole-wheat nour
br~ad nour
yeasl
I ~l l b LOAr
% cup
3 tbsp
4 ~ tbsp
Yo ISp
I lbsp
)'; tSI'
I cup
l' cup
211 cups
I tbsp
", r.T II OO
Put ingredients ill bread pan in order 5UGGC5lcd by your
bread machine instructions. Set fo r White bread,
medium crust. Press Start .
You may usc fresh or fro zcn t: rlmbcrrks, but all ow
frozen cran berries to tha w before adding them to the
dough . If you add whole cranberries at the same Lime as
lh .. mh .. r in grj>{lipm ~ , Ihe knc;,ding ~c [ ion or the bTt~aJ
machine will chop them [0 the right size. Although the
dough may initially seem dry. il will gain some liquid
from fhe cra nberries.
! lb lOAr
\I Clip
I
21bsp
2 tllsp
V. ISp
'Ii ISp
'Ii 1Sf>
I \I cups
. \I cup
I y, ISp
II cup
BUTTERMILK FRUIT BREAD
Thi s is a light wlwle-wlu:af bultenllill~ bread willi dried fruit (111(/ a pind. oj
cimwmOIl Jar flavor: Use any combillarion oj dried j l1lil , illc/utiing tK.aches, apricots, chenies, raisillS, lIml Jigs.
I NG RI: OIt.NTS
buttermilk
'gg bUller
SUgM
salt
baklflg soda
cinnamon
bread nour
whole-wheat nour
yeas!
cOlirscly chopp«! dried fruit
I ~l Ib LOAr
~ cup
3 lbsp
) lbsp
l( ISP
V, tsp
)'; ISP
2:'<: cups
}< cup
2 ~ ISp
\I cup
)lETtI O Ll
Put all ingredients except fruit in bread pan in o rder
suggested by your brcOld 1Il:lchinc IIls truc tions. Set for
whole-w heat bread, med ium crust. !'ress Star\. Add fruit
a fter the fi rst kneading or w hen the machine beeps that
iI's time 10 add frull .
IlbI OA!
\Ii cup
~ cup
2 lOOp
I lb-ip
31bsp
lisp
,/, lSI'
1 'I, cups
11 cup
I ,/, lSI'
-. ffliOD
SWEET RED PEPPER SAGE BREAD
Made lVi/h sClIlolinaflollr, Illis is a vel) ligllf brwd. The sage, wasted ses(IIne seeds, (IIu/ roasted sweel red bell peppers m(lllC 11 ve,y flavorful .
IN (, IEO'LNT ~ I "l Ib WAf
milk Yo cup
chopped, fooSied 'I,i cup sweet red pePfH:1S
oli\"e oil 3 \bsp
sugar 1'1, 1001'
loaSIW sesame S«'ds 4'1, \bsp
~" 1'/, ISP
dried saSe , "P
bread fl our 2 cups
stmohna flour I cup
}"casl 2~ ISP
Put Ingredients in bread pan in order suggested by your
" read machine instructions. Set for white bread,
medium crust. Press Start
To t03S1 se~me seeds: put seeds in a smail , dry skillel
""'cr medium heat. Slir or shake the pan frequently 10
'>top seeds from scorching. LeI seeds cool before usmg.
To roast sweet red bell l>eppcrs: CUI each pepper into)
r 4 nearly f1 al pieces. Place on broiler pan or doubled
..htci of aluminum foil . Cook under Ihe broiler until
,j:m turns black and blisters. The picces won', cook
nocnl}'; remove each piecc when il is donc. As you
~move each piece, put it in a bag or foil envelope 10
;.team for \0 minutes, Ihen peel off skin.
If you add Ihe J>cppcrs at the begin ning of thc kneading,
III combination with yellow se molina flour they will
um the bread orangc. They will al50 release more
moLsture into the bread . If you add the peppers laic in
be kncading, you may necd 10 add anothe r tablespoon
III milk. You Illay use bottlcd roaSled red peppers Of
fQ;lS t your own.
I !b LQl.F
'6 cup
;,: cup
I [bsp
1 tbsp
V, ISP
3 tbsp
2 cups
I Y, tsp
'A C\lp
) Ibsp
C ALI FORNI A A LMOND FI G BREAD
The addilions 10 Illis yogun bread - almonds and figs - come from Calilomia s Central Vallt:y. II is 110/ a sweel bread. allllOuglJ Ihe figs give
i/ (/ hi'" of sweetness.
INGlEO I ENTS I ~~ lb LOAF METU O ll
plain ),ogun lr: cup Put all ingredients except fi gs and almonds in bread pan
walt r 6!bsp in order suggested by )'our bread machine instructions. ,·tge table oil I '/, tbsp Set for while bread, medium cros t. Press 51art. Add figs
hone)' J tbsp and almonds after The fi rst kneading, or when the ~ I, , "P machine Signals ,hal it is lime {Q add fruil.
oal br.m 4'/, tbsp
bread nour 3 cups
)'(;15 1 2'.' tsp
coarstly '.6 cup chopped fi gs
s livered blanchtd 4 '/, Ibsp almonds
A LMOND POPPYSEED BREAD .. :.- . -rhis is a light , ba rely sweet bread. wilh oalllu:al adding texture. It is a good bread for breakfas f or a snack, cma 110 1 a f all lila; druse gum my, overly sweet IIlU.lllllS.
I lb LOAF II'GlEf) I E N T li l it.! lb lOAf .... ET H O Il
'gg Put all ingrediellls except almonds in bread p.1n in order
II. cup milk " cup suggested by your bread machine instructions. Set for 2 tbsp butter 3 tbsp white bread, medium crust. Press Start. Add almonds at 21bsp sugar 3 1bsp lhe beeper or after the firs t kneading.
j " P almond extract I Y. ISp
21bsp poppy seeds 3 1bsp
y, ISp ~h '"r 'h cup . old-fashioned rolled ~ cup
00" I % cups brnd nour 21( cups
J y, ISp yeast 2'" ISp
)I cup slivered almonds 6 1bsp
OVEN-BAKED BREADS, ROLLS,
BREADSTICKS, AND BAGELS
LEM ON PO PPV$t;ED BRA ID
70
C RO[SS."NTS
71
G ARLI C H ER B M ON KEY B READ
72
CRIS P BREA DSTlC kS
74
SO FT BREADSTIC k S
75
H AMB U RGER B UNS AND H OT D OG RO llS
75
RYE C RE SC ENT RO LLS
77
SE MO LI NA BRE AD
77
P ESTa SW I RL BRE AD
78
WH O LE· Wit EAT POTATO
C LOV ERLEAF Rous
79
P UM PERN IC KEl RAIS I N ROL LS
80
FRE NC H BREA D
80 G ARLIC P EPP ER P OTATO R O LLS
82
ENGLIS H M Uff i NS
83 BAGELS
85
,. • •
" ~
,.
• • ~
• • •
Ib ( l l .\1
't. ( UP
31bsp
J Iblip
J lbsp
2 ' ~p
1 151)
2 cups
l 'h ISp
• ... • • • • • -. • ., • • • • • .. • ,
LEM ON P O PPYSEED BRAI D
Sfiglllly SWCI.'I , flavored witl, ll.'moll , alld full oj pOlWY seeds, flli s braided bread malles {III impressive appearallce at bnmc11 or lea.
I NG R E O IHH S
egg
lemon rogUrl
bUller
sugar
popr)' !.Cells
gr.lled lemon poecl
5."111
bread Oour
)"ca>t
r. L AZt
l'llhl l1M-
I egg .. 1 )'olk
/. cup
·t'!, IOsp
of 'l. l!:lsp
i l'. \bsp
I IDsp
1/, 15p
3 l Ups
2/. lSP
M fT II O IJ
PUI all dough ingredients in bread machine pan . SCI for
while Of sweet bread, dough s tage. Press S,art.
When dough is read)', remove from pan and punch
down. CUI IIlto three equal picces. Lei 1\ resl 5 mi nutes.
Butter a baking sheet. Roll each piece of dough inro a
rope, about 14 inches fo r smaller loaf. 1810 20 inc hes
for largl.'f loaf. Braid three ropes together and lUck ends
under, (o\'er dough and put in a warm place 10 rise
umil doubled, 45 minutes to I hour.
I egg "1111(' beaten Wllh 2 ISp wall::r Brusll dough wilh tgg-water wash_ Bake bread in a
preheated 350' F o\'cn until golden. 25 to 30 minutes.
M'\;: L~ 10
'/; l"UP
11b!.p
Y.i cup
I lh5p
I "P 1 cup-;
2 lSp
C ROISSANTS
Tlli s is (I mudJ si mplified vcrS/Oil oj rlrl: jlahy /(Iyerca CroiSSClI1I 111m requi res so mlldl lime (illd fJmicllce 10 mahe. It is very bUllery, bUll/I(; IWlla is
Iwmdcd ill fo tllf dough lVitll Ihe milt:,. illgraliclIls ills/e{ul oj beillg/olded ill eiflerwelrds. II ~ Wt)' imporuIIII lIuII IIl f butler is (I f room Iftll!l)emf llre - 1101
mcl/ed - IVlwl if is used.
I l'IG R [ I)I r.N T S
Willer
!lowderI'd nulk
butler
5 Uli:.JT
!>alt
bread nOUT
)"(,"51
(; 1 "1. ,.
I ''''' pl!1l'i'l of SOIl!
M /\ ~ P, 2-1
X cup
) tbsp
;. cup
I ~, tb-ip
1/) I ~p
3 cups
I Ihsp
M f.1' II 0 [)
PUI all ingredients except glaze in brc~d pan in order
suggested b)' )'our bread machine instructions. Sel for
white bread, dough sUlge. Press SlarL
Lighily bUller IWO b.'lking shecis .
When dough is read)'. remove from bread machine and
punch down. Cut the smaller recipe in two pieces. the
larger recipe into three pieces. let dough rest 5 minu tes.
Roll each piece of dough into a circle about 10 inches III
diameter and ." inch thick. To get the dough this thin,
you may need to let it relax a little during the rolling.
CUI each CIrcle into eight equal \\edges. Take eal'h
\\edge and roll it one morc lime wit h thc rolling pin to
nau en it_ Stanlllg at the wide end of the wedge. roll up
the dough toward the pOint , stretching the dough
s lightly as you go. Place, with tip under the roll , on
baking sheet. Pull ends toward front so the roll fo rms a
crescent.
Make glaze by beati ng egg and salt together wilh a fork.
Brush croissants with glaze. Cover loosely and sel III a
warm place to rise un til doubled, about 1 hour. Brush
again wilh glaze. I3;lkc in a preheated 375 F o\"ell until
golden brown. 20 10 25 minmcs.
GARLIC HERB MONKEY BREAD '" ...... ---
This savO/y pull-apart brwd is (I Wlria/iOll on /J1/~ fr(Uliti otlal sweet mOil/ley breCld. Sm'llI balls oj g,.rl jc-j1avored dough are c1ippecl ill md/ed buffer
seclsolled with garlic Clnd herbs, ami layered in a Imhillg pall. Unlille sweet mOliltey bread, wJlich /asres good hOI or cold, g,.rlic-herb mOlllICY breaclloses its dwrm whel1 cold, so lime the ""Ilting oj Ihe breacl fa mahe sure il comes
0111 oj flle oven 5 mil1utes beJore mea l li me.
I Ib L<Mf 1~C.I[ DI ENTS I V:! lb t(MF
I' cup rmlk 1'1\ cups
21bsp \'cgClabk oil 3 tbsp
lisp sUFfl r 1'1\ ISP
lisp ~h I II ISp
1 clo\'c garhe. prc~'it"d 1 or 2 small
111 cups Dread flOUT 21{ cups
'1\ cup wholc· whcal nour X cup
1',1 ISp )'CaSl 21'. ISp
'+ Ibsp bUller 61bsp
2 ciOl'tS garhc. pressed )
II tsp dried sage II ISP
't ISp drlcd rosemary. ~ lSI' crusbed
'1\ lSI' dricd basil Yo ISP
MFlItO.,
Put first eight ingredients in bread pan in order
suggested by your bread machine instructions. Set for
whole-wheat bread, dough stage . Press SIan.
A few minutes before dough is ready, melt butler in
small skillci. Add garlic and herbs. $aUle for
2 minutes. If the garl ic or herbs brown too quickly,
rcmove the pan from the heat and let [he mixture
continue cooking in its own heat. The garlic will
give the bread a bitter flavor if it burns. lightly oil
baking dish.
Remove the dough from the bread machine and punch
down. Roll dough into a thick log and cut out into 20
10 24 pieces for the small loaf, 30 to 36 pieces fo r the
large loaf. Roll pieces of dough im o balls ( Ihey do nOI
need to be perfect ly rou nd). Dip each ball in hut ter-herh
mixture and layer in baking pan. The pieces in the first
layer should be close but not touching to give them
room to rise. On each succeeding layer, place ba lls 50
thcy overlap empty spaces on the layer beneath. Drizzle
any remaining butter over the dough in the pan.
Cover dough loosely and put it i!l a warm place 10 rise.
When bread has doubled in volume, about 30 to 'f0
minutes, put it in preheated 350'F oven. Bake umil
bread is lightly browned and a skewer inserted comes
out clean. about 25 10 30 minutes. hl\'en bread on
serving plate, remove baking pan , and serve.
If )'ou need more lillle to coincide the baking with
serving a meal , you can slow down the risi ng by pUlling
!hr assembled bread in Ihe refrigemlOr, Ihen leHing il
relurn to room temperature before baking. Monkey
bread IS naditionally baked in a tube pan , 10 inches
across for the larger loaf, a 7- or 8-inch pan for the
smaller loaf. However, it looks impressive and tastes JUSt
as good when baked in round casserole dishes, about I
inch smaller in diameter than the tube pall.
• , •
CRISP BREADSTI CKS
Tlrese tllill breads/jells will hecp Jor several dllYs if IIley WI' storfel ill
an air/ ig/If COll/llina
. • "
...... . . • • • • ~.''''''
•
MAlo..bH ING ~t.D I .: ""l S ~"'!( I:.~ 36
Y< c up WJll'"T I cup
\.\ c up vegelable oil 61bsp
2lSp sugar I \bsp
1 LSp salt I If, ISP
2 cups bread n"ur J cups
21SP yC~~1 I tbsll
about 2 tbsp I'cgcwbl<: nil about 3 lb~p
c~ white 1
:I. lbsp W~lcr 2 tbsp
sesame or pvppy seeds ur l"Oa rSC S~ll , opllOnal
Mr.lIlOO
Put all but last Ihree ingredients in bread pan in order
suggested hy your bread machine instructions. ScI for
while bread, dough stage. Press Slart.
Grease 2 or ) hllkillg sheets.
When dough is ready. remove r rom bread pan and
punch down . Cut smaller balch into 24 pieces, larger
balch into 36 pieces. Roll each piece bclwccn your
palms 10 form a very skinny rope. about 8 inches long.
Place bread sticks I inch apan on baking sheets. Brush
lightl), wilh oil. Cover loose1), and set in a wann place
10 rise 20 10 25 minutes.
Preheat oven lO 350"F. Make wash of egg white and 2
tbsp water. I3msh egg wash lightl)' on bread sticks.
Sprinkle with seeds or salt, if desired. Bake until golden
brown. about 25 minutes.
SOFT BREADSTICKS
T hese soft bread slicks clo 1101 keep well, b ill they
are deliciol/s still wCl rmJrom /lIe oven. SllrillJde (hem wi lh sesame or po"PY seeds or coarse sa/ I.
),1111(1'\ 20 I S(; R(I) II. NTS '--1,\1( 1:\ 30
10 tbsp W;l1cr I cup
egg. ~paroled 1
2 IMp vegetable oLi 3lbsp
21sp sU8~r I lbsp
1 .p ~h 1 Y, ISP
2 cups bread nour 3 ( uPS
I Y, LSp yeaSI l 't ISp
21bsp waler 2 lbsp
soamc: or poopp>, seeds or coarse sa!! , optional
"E TItOl)
Separate lhe egg and pUl the yolk in the bread pan. Save
Ihe while for g~aze. PUt remaining ingredients ex(epi
last 2 tbsp wat er and seeds in bread pan in order
suggested by your bread machine instructi ons. Set for
white bread , dough stage. Press Start .
Grease 2 or J hlking sheets. Make a wash of the egg
white and 2 Ibsp water. Preheat oven to 350' F.
\\'hell dough i:. ready, remove from bread machine and
punch down . CUI the dough into 20 pieces for the
smaller recipe, 30 pieces for the larger recipe. Roll each
piece between your pa lms to forlll a rope about 6 inches
long. Place breadsticks on baking sheet abou l I 'I.i inches
apart. Brush with egg wash . Sprinkle with seeds or sal\,
If desi red.
Bake bre3dslicks un\ll golden. 20 to 2S minutes.
HAMBURGER BUN S
AND H OT DO G ROLLS -----c.-..:::a=-~
Ba/l inE your OW /I ham/JII~er bi/IIS or hot £log rolls is as easy as lila/linE si mple (lillller ,vl/s.
t.\AI(I:S 6 I NG . r P I (NTS MII,,!., 9
'" 'f. cup milk .cup
3lbsp bulter 4 '/, ll~p
2lbsp sugar 3 I b~p
'I. lSI' ~h ~. ISp
2 cups bread flour ] cups
2 l~p yeast I lhsp
2 tbsp milk 3 tbsp
scs:lrnc seeds, opllonal
~I£TII O D
Put all ingredients except 2 or 3 Ibsp milk 3nd sesame
seeds in bread pan in order suggested by you r bread
machine instructions. Sct for whi le bread, dough slage.
Press Start .
\Vhen dough is read)', retnove fwm bre;iCl machi ne ,md
punch down. CUI smaller recipe into 6 equal pieces, the
larp;er recipe into 9 pierI''' Ltl dough rest 5 minUlC5
while you buiter one or two baking sheets. For
hamburger buns. roll each piece into a bal! and nallen it
to form a pall}' about 3 inches wide and 'A inch thick.
For hOI dog buns. ro ll each piece 11110 a 6-inch rope and
fialle n 10 Y.i inch thickness. Place rolls on b.1king sheet.
Cover loosely and SCI in a warlll place to rise for 20
minutes. Preheat oven to 400·F.
Lightly brush topS or rolls with milk and sprinkle wilh
sesame seeds. if desired. Bake to 12 to 15 minut es, until
a skewer in~f'Tr«i in roll comes out clean.
RYE CRESCENT RO LLS
TlICSC 'ye dinner rolls add all c/cgall/ /OI/cit LO ""Y mced, casllal or formal . They're so good 1IU1I/hey
don't need hI/lin:
M.o\KES 16 IN G lF. PI F.NT§ IoVKF-S 2-1
\I cup fla t hccr I cup
2lhsp vegetable oil 3 1hsp
I Ibsp hon!:")' l 'h lbsp
I "P ~h l 'h I5p
I l~p caraway seeds I ~ tsp
1'h cups bread flour 2'1:: cups
}:: cup rp:~ flour 1'" cups
2 ISP y~asl I Ibsp
2 tbsp melled bUller J Ibsp
'1E1 H OO
Put all ingredicms except mehed bUHer in bread pan in
order suggested by your bread machine instructions. ScI
for whole-wheat bread, dough s tage. Press Sla r! .
When dough is ready, remove it from the bread machine
and punch it down. CUt the smaller recipe into two
equal pans, the larger recipe into three parts. LeI the
dough resl for five minutes. Oil\wo or three Inking
sheets.
On a lightly noured surface, roll out the I1rSI section of
dough into a cirde 8 to 9 inches in diameter. Cut the
circle into eight wedges. Starling from the (Jutsidc of the
circle and working toward the poin t, loosely roll up
each wedge. Stretch each roll slightly and pull it into a
curve. Set it on the baking sheet with the point
underneath. Rept:.11 with all the wedges, then with the
rtmaining dough .
let the dough rise untH doubled , aOOUl I hour. Brosh
rolls with melted butter. Bake in a preheated 400' F oven
until rolls are lightly browned, 12 to IS minutes.
LEfT Rye Cresceot Rolls
SEM O LIN A BREAD ~.: ............
Semolina is a liard winter w/teal 0/· dl/rum flollr
IIscd 10 malIc pasta, bill il also mahes (/ good I1rea(/ wlt ctt mixcd Ivitl! oc/lcr flours. By ilself, il lIIakl'"s {I
YCty lleayy, dC/1St: brcad. Howcyo; litis /(1(1. gre(l[
.I-I ET II OD
witl! paSla, is light ami fla"OIflil .
I lb lOA!- IN(;IILDll'NTS I '-l Ib LOM
):, cup watcr 1'-' cups
I "P sugar 11. tSp
I ts p salt 1 Y, ISp
• 'Ii cups bread nour 21' cups
Yo cup semolioa nour I cu p
I 'Ii lSI' ycast 2'1; tsp
1 egg yolk bea ten wilh 1 l~r watCT
2-3 Ibsp S6ame seeds
Put all dough ingredients in bread machine pan . Sct for
while bread, dough s tage. Press Start.
When dough is rtady, remove from pan and punch
down. Shape it into a fat baguette. Sct it on a baking
sheet that has been sprinkled with cornmeal. Cover
dough and put in a warm place 10 rise until doubled.
about 45 minutes.
Brush loaf with egg glaze and sprinkle with sesame
seeds. Bake hread in preheated J7S"F oven until goldcll
and bread sounds hollow when rapped on the bottom,
about )0 minutes.
PESTO SWIRL BREAD
A delicious /ayn of 1'("5/0 is sprcad (III (/ li~11I whok-whclI! dough , rolled lip (lmJ ba llcr/ into (/ /(/SI), lo(if IIwl gOl'S wdlwitlt soups, 5(Ii(u/5, paSlm, (ll1d
grilled /11('(1/ (Iud fish. rOll ((/I I US(' stoH,·hoHg/ll pCSfO or IIwhe YOllr OWI1,
jollowillg the fcci p{' below. li S important (11(11 y 011 tlmi/! off cxas.~ oil frClIl
1:«; Rr[) l n"T~
I cup fresh baSllleavcs
1 tbsp w"lnU1 pH'l'r;.
1 dOH' garlic. peeled
,,!;UP 1'3rm{"~:m chee~
pinch ~"II
,1],,,"1 2 tllsp olin "II
Ihe pes/o. bra il ((Ill be (ultln l w rhe /Jf("(lc/ illstCCl<i oj plain oil.
•
PES T 0
.\I[TflOI)
Put all ingredients exce pt
olive oil in blender. Blend.
adding a little oil at ;1 lime.
Keep the pesw rough and
fairly dry $0 1ha1 oil doesn't
soak into Ihe dough .
Ib HlAr I~GRE [) ' [l\IT S I h lb lOAF
Zt cup wain ::, cup
~ cup nllik 6 IllsI'
I ,n.;p \'Cg<'wbtc otl I'/' Insp
I lrn;p ~ugar 1 If, tbsp
I lSI' s,ah ]'4 lSI'
11-' <:lIpS bn:"d nour 2'1. Clips
'I: Clip "heir-wheal nour Yo cup
21Sp )'I ... asl I tbsp
'(. mp pestO 6 \bsp
METIIOO
PUI all ingredknls except pcs(O in bread pan in order
suggesled by you r bread machine instructions. Sel for
whole-wheal bread. dough slagI'. Press Start .
BUltl'r a 9 'h-ineh loaf pan ( large enough for either
recipe).
Removc dough from bread machine and punch down .
Let tl rest 5 minutes. Roll it out on a lightly noured
surface to form a rectangle about R inches widc :md 14
to 18 inches long. Spread Pl"sto evcnly over surface.
Rulllhe dough into a fat R-inch cylinder. Tucking the
edge under, put it in the loaf pan . Loosely covcr and put
in a warm place 10 rise for I hour.
Bake the loaf in a preheated 350 F oven until top is
golden and a shwcr inserted In the bread comes OU1
dean. 30 In 35 minutes- Rcmovl' the brl·ad frum the pan
;lnd put it Ull a wi re rack to cool fur at least 15 minutes.
WHOLE-WHEAT POTATO CLOVERLEAF ROL LS
\1 .1 .... " 12-1 6
'f, C li p
I
~. n ip
I Ihsp
I tb;.p
I I~r
I ~, cups
i" lUP
1 bp
aboul llDsp
"1 111 0 0
T/1CS(' /iglll wlwlc-wlrull mils (lrc cxullnll wllh ciillUf[ If clesin:d, ac/cl Y.; /sI'
dried OIegww or (fil/ , 0 1' 21511 flull snipped ( h1\('s.
I l'ic, It I nl l:'lll\ \I\ ~I ' IH·H
!l1.~hcd Iltll.!1OCS /. lUp
t'g);
11111k { ClIJl
I'rgClahlc VI I i l, ll .... p
~llg.tr I , lb~p
s.lh 1't .. I'p hrc:ld ilour 2 cup,
"huk-" he.! l nuur 1 nip
\(','" I Ibsp
rnl' htd hUller ahou! of cbsp
Put all ingrcdkn15 exec!,! lllrlted butter in bTl'ad pan In
ordt'r suggested by rour hread machine in!>tnlctlOns. Sri
fo r wholc·\\hc3t bread . dough stage. Press Star! .
l lglllly 011 1210 16 muffin cups for the smalkr r('e lfX'" .
18 10 24 muffin cups for the larger n:eire.
\\'he ll dough is read)'. Tt' 1110\'C frum bread machine and
pu nch down. CUI smaller recI pe into 12: 10 16 equal
pl(.'ces. the larger recipe into 18 to H plcces. Cut each
piece Into thirds. Roll each piece into a tin> NIIl and dip
In [he mchcd hUll cr. P[;K'C th ree tiny balls in ('aeh
murrin ( U I). Co\'er loosely anJ set in ;t warm plan· In
me until doubled, 45 minutes to I hour.
Prehe.1t I)\,en to 375 F Lip,htlr brush tops of roll:. "nh
rl'mamin~ melted hulter. B;lke 15 [(l 20 IIlIllUll'S. until
h) P S arc golden brown
OVlN · 8i\I(EO R RE AD S. ROllS . BREAO ST I C I( S. AND IIAGELS
PUMPERNI CKEL RAISIN ROLLS
SoIl (Iud sl ightly sweet t1Uml'cmidu:i raisin rolls arc delicious wid, !linne,:
1>I 0\ ":ES 8 - 1 2 I N(a~O '[ NTS MIIKES 12- 16
'&S y, cup milk ;L cup
J lbsp \'cgelablc 011 of Y, lbsp
2 lOOp molas~ 3 1bsp
~l l~p !>lilt X ISP 21001) unsweetened coco~ ) lbsp
powder
1 lSI' caraway seeds I ~l lSp
X cup bread flour I 'A cups
):; cup whole-wheat flour l '~ cups
Yo cup I)'C flou r \ '(, cups
, "P yeaSt 1 Ibsp
J Ibsp raisins 4'1i tbsp
t tbsp mehed buner 1 'f, \bsp
METH O D
PUI all ingredients excepi raisins in bread pan in order
suggcsted by your bread machine inSlmClions. Set fo r
whole-wheal bread, dough stage. Press Start . Add the
raisins after the firs t kneading or when Lhe machine
signals ils lime 10 add fruit.
lightly oil an 8- or 9-i nch square pan for Ihe smaller
recipe. a 9 x 13-inch pan fo r the larger recipe.
When dough is ready, remove from hread machine ,HId
pu nch down . CUI smaller recipe inlO 8 10 12 equal
pieces. [he larger recipe into 12 [0 16 pieces. Roll each
piece inlO a ball - they do not have to be l>erfectly
round. Place balls about 'h inch apart in baking pan.
Cover loosely and set in a warm place 10 rise until
doubled, aOOm 1 hour.
Prchem oven to iOO' F. Lightly brush lOpS of rolls wilh
melted bUller. Bake 1210 15 minutes, until a skewer
inserted in roll comes out clean .
FRENCH BREAD
This recipe produces wonderftll mlgueues when
still warm, but they become swle Wit/lill a day.
I Ib LOAr I I"G . 'W I ENT§ ) \1 Ib !.OAf
'I: cup waler I cup
, " P ~" l 'll lsp
2 cups brud nour 3 cups
2 tSp yeaSt I tbsp
~, ETiI 0 1)
Put ingredienlS in hread pan in order suggested by your
bread machine instructions. Se[ for French bread,
mediu m crust.
To make baguettes. remove dough from bread mach ine
after firs t kneading and pu nch down. Cut into two
equal pieces. On a lightly flou red surface, roll each
piece into a thick rope, about 8 inchcs long for the
I-pou nd loaf, and 10 inches for the larger loaf. Place on
a baking sheet that has been sprinkled with cornmeal.
With a sharp knife , cut several diagonal slashes in the
top of each loar. Put dough in a warm place, cover
loosely, and let rise. ulllil doubled in volume, 45 mi nut cs
to I hour. Make a wash of I tbsp egg white plus 1 tbsp
water. lightly brush wash over surface of loaves. Bake
bagueltes in preheated 4QO"F oven for about 25
minutes, until crust is goldcn brown and bread makes a
hollow sou nd when thumped on the bottom and the
top.
For crustier bread, place a shallow pan of boiling water
on the boltom shelf of the oven. Or lightly spray wa ter
from a spray bott le into the oven when baking begins,
and onc or twO more times during baking.
.,G II T Pumpernickel Raisin Rolb
MAKESB-1 2
3 lOOp
i{ cup
1 tbsp
1 lhsp
2
1 'Ii ISP
I "P 2 cups
1 y; ISP
21bsp
•
GARLI C PEPPER POTATO ROLLS
These Jiglll eli/Iller rolls are seasoned wilh ga rlic alld blacll peppel; and will complement a/mos/ any enl/'ce.
INGR E DI ENTS
'U milk
mashed pota toes
vegetable oil
sugar
cloves garlic , minced
fresh-ground black pepper
~I'
bread nour
yeast
milk
M",I(ES 12-16
I -+- I yolk
4'1i lbsp
X cup
3lbsp
l y. lbsp
)
2\'. lsp
1 '/, tSp
3 cups
lV-lSp
3lbsp
METIt OD
Pur all ingredients except milk in bread pan in order
suggested by your bread machine instruct ions. SCI for
white bread, dough s tage. Press Start.
LighLly oil an 8- or 9-inch square pan for Ihe smaller
recipe, a 9 x 13-inch pan for the larger recipe.
\Vhen dough is ready. remove from bread machine and
punch down. Cut smaller recipe into 8 to 12 equal
pieces, Ihe larger recipe into [2 to 16 pieces. Roll each
piece into a ball - it docs not have to be perrectly
round. Place balls about ~ inch apart in baking pan.
Cover loosely and set in a warm place to rise until
doubled , '+5 minutes to I hour.
Preheat oven to 375"F. Lightly brush tops or rolls with
milk. Bake J2 to 15 minutes, unt il rolls are golden and
a skewer inserted in roll comes OUI clean .
lolA KI:5 10- 12
:0: cup
y, Ibsp
'h cup
21bsp
2 "P
'I, ISP
I cups
2 "P
EN GLI SH M UFFIN S
T1u~sc Etlglisll muffi ns we a hil crisper !han Ilu: SOJI , sfore-hol/glll hillel, bUI they ha ve a Jresherjlavol: Til e easiest way to tll(l lte OIWl is wilh a 3-illcll
rollnd coollie curler (wd a griddle, bill you call use a clean luna or pineapple ((111 ami a large sJlillet .
I.'1G RE D I U IT S
"-'3if'r
baking soda
milk
vegetable oil
sugar
S<lit
bread nour
yeast
cornmeal
M"''' ' 'S 15- 18
6 tbsp
Yo 1~1'
)G cup
J lb<p
I IDsp
)'; ISp
3 cu ps
I cbsp
M E T II O O
Dissolve Ihc baking soda in the waler. PUI thc waler and
remain ing ingredients execpl cornmeal in bread pan in
orde r suggested by your bread rmchine instructions. SCI
for while bread. dough SlagI'. Press Slart.
Sprinkle cornmeal on 3 baking sheet or large platter.
White cornmeal is more eSlhclicall>' pleasing all English
muffins, hUi yellow will do the job just fine , When
dough is read)" remove it and punch it down and CUt 11
in half. let it rest 5 minutes. Then on a lighlly nourcd
surface, roll out the first half 10 ~ inch thick. With the
cookie CUller, CUI out 3-inch rou nds. Put the rounds on
the cornmeal-covered baking sheel. Ihen turn 10 coal
both sides. Repeal with the second half. If you wish,
you may roll up the scraps. knead them a little, let the
dough rest a few minutes. Ihen ro ll il Out and CUI a few
more muffins. Don'l reroll yet agai n - Ihe mufl"ins wil!
be tough .
Cover muffins and let Ihem rise 45 mi nutes.
If you have a griddle. set il for moderale heal. If not.
place a skille t - preferably one with a non-stick finish
o\'er moderate heat . If the griddle or pan IS well
seasoned, il will nOI require oi\. If nOI. use JUSt the
bares t Irace of oil 10 cook. Cook until muffin bottoms
arc nicely browned. then turn and cook the other s ide.
Cooking time will vary from 6 1010 minules per stdc
according \0 the temperature of your Slove.
'.
~1,\1(f:) 8-1 0
I
)', cup
I [bsp
2 L~ p
I'i lSp
2 cups
l iSp
I Ibsp
I
21sp
BAGELS -... =.-................ .
Delise wltl clI CWY, bagels life u delight wll ell Ilu'y {In' split (md loclsled alld sn-ved wi,I, bUller or crealll dlCese. ri,ey also make deliciolls sandwiches.
You ClllI experimellt by addi ng cllOP1)cd s(II//ced 011 ions, or rai sitlS and cillllWIIOII , !O the dough.
I :>o:GM I IIIOIT S
'gg m11k
\'cgclahlf oil
sugar
Mil
brl"ad flour
)"('''51
sugar
egg whue
Wa\('T
I.I .\~~' 12-15
I cup
l Ydbsp
I Ibsp
Yo ISp
3 cups
I ll::sp
I Illsp
I
2lSP
Put all but last four ingredients in bread pan in o rder
suggested by your bread machine ins tructions. Sci fo r
while bread, dough stage. I' Tess Slart .
When dough is read y, remove from bread machine and
punch down. CUI sma ller recipe into 8 to 10 equal
pieces, the larger recipe into 1210 15 pieces. Roll each
piece belween your palms 10 form a thin rope, aboul
SCS<l nJC or pappr seeds ur coarse s.h
8 inches long wit h tapered ends. Bnng ends IOgclhe! 10
form a circle, wi th thc tapered ends overlapping. Wit h
moistcned finge rs, pinch or lightly knead Ihe: joined
ends so Ihe circle is securely fastened, or il will corne
apart laler.
•
•
· . • .' .
· . ' .. ,
. ,
•
• •
•
ScI the bagels in a warm place 10 nse. and cover them
loosel)'. They should rise fo r 15 minUles. Preheat oven
to 400"F. While they arc rising, hring about 2 quans of
water to boil in a saucepan.
Add 1 \bsp sugar. When Ihe bagels have risen for
15 minulcs, drop one or IWO al a lime into the boiling
waler. handling them as gently as possible so they do
not deflate. They will rise to the surface of the water
and swell up. Lei them cook I minute, then turn them
over and let them cook ) minutes longer.
Remove bagels, let drain over the water, and place on an
ungreased baking sheet. Beal egg while with water and
brush over bagels. Sprinkle with sesame or poppy seeds
or coarse sal\. Bake until golden , 20 10 25 minutes .
BREADS FROM
AROUND THE WORLD
SWEDISH LIMPA BR EAD
8 7 PUl l A
88 VFRTERKAKE
89 M OROCCAN BR EAD
90
BAH! BUNS
90
PORTUGUESE SWEET BREAD
92
FaCCACIQ
93
BOLILLOS
94
P IT,\ B ReAD
95
BRI OCHE
95
P ISTO LET
97
LAVaS tt
98
I Ib LOAf'
II cup
I lbsp
llbsp
I "P Y, tsp
y, tSP
I \bsp
1'6 cups
~ cup
I y, tsp
SWEDI SH liMPA BREAD .- .. .
Th is is a a sliglltly sweel rye. bread, flavored wilh a delicious combinat ion oj ora nge peel, Qnise seed, and ca raway seed. If CCIII be used fo r samhviches or
calUllJts , but I /illt it best wilh only sweet butler.
I NGRED I EN T S
w31er
vegelable 011
honey
~h
anise Ked
ca raway seeds
grated orange ~el
bread nour
ry( nour
yeast
I Y.t Ib 1.0"''' I \I: cups
1 'I, Ibsp
3 tbsp
I V. ISp
'"P
' " P I Y. Ibsp
2'.4 cups
11' cups
2'.4 ISP
)ot ETIIO U
Put ingredients in bread pan in order suggested by your
bread machine instructions. Set for whole-wheal bread,
medium crust. Press Start.
•
1 lb L,M!
), tUP
llh:.p
31bsp
" bp lisp
1 <-Up"
1 t~p
PULLA
P ull(1 is CI Finnish SW('CI bread seasoned with ((I)(/alllolll, (I SIJicc l\Ii(ldy used in SC!IIIClillC/\'i clI1 coolting. II is (III e"eryday brcac/ in Fill/aud, often dressec/ !II'
wilh misills ami candied orange pcd !or/lOlid(IY cde!Jrmiolls.
' I'oC, ltllll lI\TS
.",
milk
bUller
SUWIT
solh
!o:round C.lnl:unom
brcad flQur
rc:t:>\
I 'l lh lOll
I+l )olk
/. cup
J lb:>p
i ll lbsp
l. ISp
l ~, I~p
3cu~
J Ihsp
' 1 [111011
Put all dough mgredients ;n bread mar hine pan . SCI for
\\huc or sweet brc .. d , dough stage. Press Sian .
when dough is ready. take out and punch down. CUI
111((1 three equal pieces. Let it rest 5 miuutes. Butter a
baking ~hCCL Roll each piece into a rope, ullom 16
inches for s lIlalkr loaC 20 inches for larger loaf. Braid
till' ropes. lUcking ends under. Cover dough and PUI in
a warm place [0 rise until doubled .
I egg while ocaten \Ilth 2 ISp watu
2 [~P slieet! or sli\'cred almund~
1-2 tbsp sugar
I3rush clough with ep.g·w;Hcr wash, Sprinkle with
almonds and [hen Wilh su)!,:t r, Bake brc:1d 111 preheated
375 F O\Tn until golden , about 35 minutes.
IbllMI
n cup
<;: cup
llhsp
! lbsp
" "P ). I ~I'
~_ tsp
I " cup~
I ,'up
1 'fJ l~p
2 1bsp
~1[TII O D
VERTERKAKE
This delise, !Owed NorlllcgiclIl bread I(lkes ils nllme from 1'Cr(eIV1, Olle oj rill: illgrrti iCllls ill (I NOI1I'Q; iwl 1I00HllcollOl;( beel: ) 0 11 eWI IISI;' {llea/lOlie or 110 11 -
lrtco/ro l ic bea T/lis brc(ul. (1(1(11'1((/ froll! (I Jallles Beanl rccirJc, I'l"DtillCCS (I
soft c/o/Igh /itell docs /101 cooll (wil ly ill Ihe bn:(I(llIIllcllilll', so II is b(/Ju~d
ill 1I cOII\'ClIliorl(l/ OWII.
I I\C; R~nIU":T \ 11l Ib L'l,\1"
nal dark beer ,.("up
milk y, (U jl
('orn syrup J lbsp
~ug.~ r J 10:.1' )1,founti dOI' 1."!> ~, L~p
bl,Kk pcppt'r '(, lSI'
~" ;, I~p
hread nour I i'< " UI~
I)c flour !I- l"UPS
yl·.L~1 2Y- l!>P
ral~ II1 S J llY..p
PUlllll lngrcclicnls exccpt raisins in bread pan lfl order
suggested by your bread machine IIlslrucl ions. Soc, for
whole-whe,1I bread , d o ugh slage. Press Star! . Add raisins
after first kneading or when the machine beeps that it IS
time to add fruit
Oil all 8'h- to 9 '1H nch bread pall for [he smaller loaf, a
9 Y,- \() IO ~-inch pan for the 1;arger loaf.
When dough is fe,tdy. femon' it from [he bread maehim:
and punch down . ~hapc it into a loaf. Place it in the
bread pan . Ihen turn so all sides of the dough arc oiled.
Cover loosely. sel II in a warm place. and let il n se unl1l
doubled III bulk, 45 mi nllles to I hou r.
Brush loaf with hot waler :md lightly prick the surface
with a toothpiCk. &Ike bread III a preheated 375' F o\'en
until loaf browns and sounds hollow whell thumped, 35
to 45 minutes.
M OROCCAN BREAD -=«::« *=-
TJlis is a heavy, coarsely lexilired breacl.Jmgranl wilh llnise. if is rnuliliona!!y eaten wiill cagillc, or
Moroccan Slew.
I lb LOAF lNG II E01UiTS I ~l lb LOAF
)'. cup water l 't cups
Yo ISp suVr y, tsp
1% tsp anise sced 2't ISP
I "P coal"SC 5<lh I V. ISp
~ cup whole-wheat nour % cup
l '~ cups bread flour 2't cups
2 1sp )'cast I tbsp
.'I ET II Ol)
Put all dough ingredients in bread machine pan. Set fo r
whole-wheat bread, dough stage. Press Stan ,
When dough is ready, remove from pan and punch
down. Shape it into a round loaf and place it on a
baking sheet that has been sprinkled with cornmeal.
Cover dough and PUI in a warm place \0 rise unli l
doubled, 1 10 1 \I.i hours.
Prick dough with a fork. Bake 12 minutes in a
pn:: hcalcd 400 ' F oven, then reduce heat to JOO"F and
bake about 40 minutes longer, ulIlii top and bo nom
sound hollow when rapped with your knuckles.
a BATH BUNS
Bath blllIS, named aJla flie Eng/is'l ciry wllere. tlzt.y origillllted, are. macle oj a swe.et
egg dough.
MAICES S I NGIt[DIENTS MAICES 12
'gg 1+I)'olk
\!. cup mil k X cup
I' cup bUller 61bsp
\'. cup sugar 6 1bsp
'.4 ISp ground ginger '/. ISp
I' ISp mace ' "P '/: ISp ~" Y. tSp
2 cup!> bread flour 3 c ups
21sp yeast I tbsp
!A cup c urrn llts (or raisins) 'IZ cup
GLAZE
I 'gg I tb:.p milk
1- 2 tbsp sugar
MET lI Ot)
Put all dough ingredients except currants in bread pan
in order suggested by your bread machine inslrucl ions.
Set for white or sweet bread, dough Slage. Press Start.
Add the curran ts aft er the firsl kneading or when the:
machine signals iI's lime to add fruil.
Buner a baking sheet. When dough is ready, remove
from bread machine and punch down. Cut smaller
recipe inlO 8 pieces, the larger recipe into 12. Roll each
piece into a ball. Piau balls on baking sheel and sHg htly
fiatten each one:. Cover loosely and set in a warm place
10 rise until doubled, about 45 minUies.
Preheat oven to iOO°F. Make glaze by fork-beating egg
and milk. Ughdy brush lOpS of ro lls with glaze and
sprinkle with sugar. Bake until buns are golden brown,
151020 minutes.
It IGHT 6ath auns
PORTUGUESE SWEET BREAD
T his is W I cggy, lig/ll-textured sweet brcad, flavored wid, \'C1l1i/1(1 , lemoll , "nd lIulmt'8 . 1/ usecilo be Cll/CII as WI EaSIer Im'ad ill Po/"Iugal, bur 110 111
is caUn liS (I bn.'lrhjCl5/ b.-em/ YCM-roUlld.
I Ib L<Hr INGl TDlf.NT!'l
2 ' ... 'Ii cup 111 i Ik
2 tbsp bU\!I'T
3 lbsp sugar
'I, lSp salt
I \SP ''andls
:2 I~p !(rmcd lemon peel
~J ISp nUlml'g
2 \:ups bread nour
I " tsp ),C 3SI
MF,TUOD
J 1!Jb u lAI
3
iI cup
3 ,"'" 4'/, Ibsp
~ ISP
l ~, tsp
I lbsp
Yo ISp
3 cups
2't. l~p
PUI ingredients in bread pan in order suggested by your
bread 1n3( liinc instructions. Sct for while or sweel
bread, light crust. Press Start.
all BREADS FROM A RO UN D TI l E WORLD
J Ih U1,11
l\ l' UP
2: tbsp
I 15p
2: cups
1 V. ,sp
I or 1
I \SP
I I'iP
2 tb-. p
liSp
.'1 [1 11 0 0
FOCCA CI O
Serve wedges oj {his hC(lI"Iy bread (IS an liors d'oeuvre or widl (I 111('(1/ ins/cad oj garlic bread. Ills/f.'ac/ of btl tiel; elil) pieces ill Jdgh·qlw/ily alh'e oi/' Tilis
Im:cul is best scn'cd warm,
I r-"G Ilt.Ol lr-: l ' 'i 1\1 lb L(JM
waler ! cup
oli"1: 011 3 tbsp
~" 1{, ISp
bread nour )elll):>
)'ea..~l 2 tSp
1111nced garbc clon"s lor 3
dried rosemary I '/. I5p
conrsc: sail l /, t~p
oh'l: 011 3 lbsp
gr:llcd PannCS<ln [ lb~p
PUI firsl fh'e ingredients in bTl'3d pan in order suggested
by your bread machrne instructions. Sci for whue" bread,
dough siage. Press Slart .
Preheat oven to 4OOF. Lightly sprmklc cornmeal on a
baking sheet.
Remuve dough and pllnch down. Let dough rC51 ahout
5 minUlCs. On a lightly floured surface, roll dough in to
a round, about Y, inch thick Place dough on baking
shect. Sprinkle the garlic, rosemary, and CO:lfSC salt o\'cr
thc lOp, then lightly press it into Ihe dough . With your
finge rtips, poke shallow Wdcl1lations all over the tOP or Ihe round. Pour Ihe remaining olive 011 o\'cr the 101',
Jelling it pool in the indent:lIions. Sprinkle Parmesan
over the [01'.
Bake bread ulllil lightly browned. about 20 minutes.
B O LILLOS
These Mexican rolls are large and crusty, excel/flU will! dillller.
Mllli l~ 6 ...... G l t; D1ENTS M:\+:E) 9
ti cup "'al~r 1 cup
lisp sugar 11. ISp
lisp ~" IV. t5p
2 cups bread nOUT ) cups
1 Y. ISP yeast 21: 15p
G l A7. f.
I egg I Ibsp water
i'HTIIO tI
PUI all ingredients except glaze in bread pan in order
s uggested by rOUT bread machine instructions. Sci for
while bread. dough s tage. Press Sian.
Lightly oil a baking sheet.
When dough is ready. remo\"c from bread machine and
punch down. CUI smaller recipe imo 6 equal pieces, the
larger recipe into 9 pieces. Roll each piece into a ball .
Fla tten ball , Ihen gelltly slTclch and elonga lc (0 Conn an
o val. Now, working 011 the long sides of the oval , fold
those sides in toward Ihe middle. Roll and stretch so the
center is th ick and lhe ends arc tapered like a spindle.
Place the rolls. seam side down . on the baking sheet.
Cover loosely and sel in a warm place to rise until
d oubled . about I hour.
i>reheat oven [0 400' F. Lightl), brush rolls with egg
glaze. With a sharp knife or razor blade. make two
diagonal s lashes in the top of each roll. Bake 15 to 20
minutes, until rolls are golden and crusty.
"'liKES 6
~ cup
1 1bsp
I lSI"
IIsp
1 'Ii cups
7\ cup
J 'I, l~p
M ETH O D
PITA BREAD • .. *
These rounds of dough puff up wltell they are balled al high fCmptralllrc. CuI opell an edge 10 creme pOc/lets that can be slUIfed will! all hinds oj fillings.
ISGl E lJ l l!N T S
water
olivc 011
sugar
~" bread nOllr
wholc-whe:l1 nom
yeast
/.lAKES 9
l 'iI cups
I Y. lbsp
I '1l 1Sp
l !/, ISp
1 cup5
I cup
2\4 L~p
and let dough rest about 10 minutes. This wilt klthe
dough relax so it will s tretch m OTC Tl"adily when rou
roll il OU1, rather than bouncing bac k. On a lightly
floured surface. roll out each circle of dough to a
diameter of about 6 Inches. Ust: n OUT sparingly,
as too much nOU T will interfere wilh the moistu re
thai creates steam and causes the dough to puff up.
Cover the dough with plastic wrap or a barely damp
towel , and let the dough rise about )0 minutes, until
it is puffy.
Put ingredients in bread pan in order suggested by your
bread machine instruclions and sct for whole-wheat,
dough stage.
Preheat oven to 175"1': Lightly sprinkle cornmeal on a
baking sheet. When dough is ready, carefully transfer
rounds to the baking shee!. Bake until dough pulIs up
and is lighlly browned, 5 10 6 minull'S, then turn and
bake until Olher side is lighlly browned, aboul 2
minutes.
Punch down dough and cut into 6 equal pieces for
smaller recipe, 9 pieces for the larger one. Roll each
piece between your hands 10 fonn a ball. Flalten slightly
I lb LOAF
'.4 cup 2
'h cup 1 tbsp
, "P 2 cups
l 'h !Sp
BRIOCHE .....,. • « -
Tlli s bUllery bread is nOI quile lI,e same as Ihe class ic Freudl brioche ba llet/ ill a fluted pall , ')[It is a deliciously dose cousifl. AlOwlIgh il /twll/:s good
sandwiches, il is besl served si mply, loas/efl 0/' Hlt/oasled, willI bl/Llel:
I NGI." " 1I!NT S l \o:z Ib lOAT M f.T H Oll
.... ater 6 tbsp Put ingredients in bread pan in order suggested by your
'88' 3 bread machine instructions. It is crucial that the buner bUller %cup is softened to room temperature - not mehed - when it sugar l 'h tbsp is added to the ot her ingredients. Set for white bread,
~" ' "P medium crust. Press Start. bread flour 3 cups
yeast 2'-' (Sp
BREADS FROM AROUND THE WORLD m
PI STOLET
Pis to le l.~ l Ire st)/ i! roll.~ made ill Frallce ami Belgium , Tl"Cldi tiollal/y the dough
is aI/owed 10 riscJor so 'cral l lOurs all rJrcjirsf rising to develop lhejlllvOI; illCli rise twice mOfe. The' dough is shaped infO (I plum-sized ball, chell IIctldy
srJ/if wilh IIle /ulIIdle of (/ woodell SpOOl! .
MM;~:> 15 ISGR EDIE I"TS \1,\1( 1'" 12
Xcup wain I 't. cups
3 tbsr powdered null. -+ y, Ibsp
2 tb!.p buneT 3 ,"'" I lbsp sug:lr I )'lIbsp
I " P s.aIL I ""sp 2 cuI's brl"ad nOut Jcups
I Ii ISf> ),easl 2\0 1Sf>
'4 cup I)'c nuur Yo cup
~.,· rIl O O
Pul all ingredients except rye flou r in bread pan In
order suggested hy }'OUf bread machi ne instructions. SCI
for white bread , dough stage. Press Slart.
If your machine does not punch down the dough fo r
you al this point . or if you can SlOp the machine,
remove the pan. Lover il loose I)" put it in a warm place
and lei dough continue rising fo r another t\\O hours. II
Will have lTipled in volume, and yeas t fla\'ors Will
have developed .
Punch the dough down and leI it rise agai n for 45
minutes. Buiter a baking sheet.
when dough is rC3d),. punch it down. Cut smaller
recipe into about 15 equal pieces. the larger recipe into
about 22 pieces. Roll each piece into a ball. Dus t the tOP
with rye flour. Oillhe dowel-like wooden handle of a
large 5l>oon. Usc the handle to split each mill almost in
half. The two sides of the ball should s ti ll be connected
by a narrow s trip of dough. Hold each pistolet at each
end of the split with yO UT thumbs 111 [he trough . Pull
gently to elongate thc ro ll , and the s ides will almost
corne toget her.
Traditionall y, the roll is placed top (seam-side) down on
the baki ng sheet. After it has risen , it is turned upright
and b:l ked. Howcver, if ~'ou arc all thumbs and tend to
deflate the dough when )"ou handle it. JUSt leave it
upright and let it rise with the scant side up. Co\'er
them up loosely. put in a warm place, and le t them rise
for 30 minutes.
Preheat O\'en to 425 F. Pou r boiling water into a shallow
b.1king pan and place il on the bouom shelf of the oven.
The s team will give the pislOlelS a cruSty finish . Bake
pis tolets until they Me golden brown ami crusty, 15 to
20 minutes.
•
M"'~ l' ~
,. leu ;:!
3 I b-.p
1 bp
2 cup"
I /" tsp
2 Ib~p
1-2 \SP
. . "J ~. . .
•
LAVOS H (ARM ENIAN FLATBREAD) ..-~C~~
Ltlrosll is (l puffy f/albrca(/ IIlal is crisper/h(1I! piwlnwc/, bw soflcr rJ,Wl (j
emdln: UOII/J(ls vJ /(/\Iosh tI rc bmllcl! illlO pieces, tlot cu t. E(II /avosl, pltl in
01" wit l! /Jullel:
LSG Rt:Olf'T )
\\Jlcr
bUller
~I,
bread nuur
rea,]
'" W~lcr
S("Sanll" or PUPP} !oC('{ls
•
• • • •
•
~LU..I·~ 6
\ '1. CU~
4\1, lbsp
n, tsp 3 cup~
2'" I<;p
J tbsp
2- 3 lSI'
•
MI. I II OO
Put water, bUller, salt , nour, a nd yeast in bread pan in
order SUggl'SICd by r our bread machine instrucllons. ScI
ror white bread, dough stage.
Remove dough and punch down. CUI into'; pieces ror
smaller recipe . 6 pU.'CCS fo r huger reci pe. Roll each piece
bClwccn you r hands 10 form a hall , lhcll Hatten eac h
ball slightl r Let dough rela." fo r 10 rninutes or so. This
will help the dough stretch when you r\.l[J il QUI.
Otherwise. it will keep bouncing hack to its origlll:t l
s hal>C·
Preheat o\'en to .. WOE Make a was h by li&hll)' hc~Lttng
egg wil h relllaining water.
011 a lightly floured s urface rollou t the first round o f
dough unt il it IS pal>cr th1l1 .. Tr.ulsfrr to a greased bakil1&
sheet . \-\orking quit:kl)', bmsh 11 with the egg \\'<ls h.
Sprinkle wllh seeds. Put the (Irst round III the oven
immediately. and reprat 1hl' p rocess with each round.
Bake each hwosh until it is puff), and lightly browned .
8 to 12 minutes ..
SOURDOUGH BREADS
SO U RDO UG II S·IART[II.
100
SOUIWOUG I. W ALNU T RY( B REI\D
1 0 1
SOU RDO UGH R YE BReAD
102
SOU RDO L GII \\ HOlE·\\HEAT BRFAI)
102
SOU R[)OLG tl FR ENC II BRfAD
104
SOURD OUG H STARTE R
Sourdough is !lIe product of jcn llcll tafioll in dough dial has been cd /owed 10
sir o u l fo r days and gar her wild yeasts fro m th e (Ii I: /n (meiclIl l imes, il IVCIS
dIe Dil ly leavening kllOlll/l to bread mIlius, (lnc/ lllllch effort was macie to
disguise Us sourtastc. If came bach j,1I 0 C01l111l011 usage til mill ing w mps
dur ing tile Cal ifornia Gold Rusl l oj 1849, then hir allew wave oitJotJu /(l r ily
ill rhe miMic of Ille 20/11 u nrUlY Now fil e lallg oj sourdough is a !avorirc addi tion 10 m(l"Y breads,jrolll wafJ1es 10 English muffins 10 lye bread, (llid
the 11105/ pal)///ar, (/ dense sourdough Freudl bread. MaIl ing (l lId maintain ing your OWII sourdough starter is 11 01 difficu lt.
A pOL oj sta rter wiles (It least (I few (/ays La fermcl1l and develop ( I sour
fie/yo I" before you add it to flu: fi rst loaf, bil l after rit(lf, il call be used (l lId rep/ell is/Jed (/cl i/Y.
!oI [ Tll o n
I cup low-fal milk. sI.:·lIldcd 1 cup hOI .... -aler
I thsp sugar
2/, tsp ~ c l i\'e dry yeaSI
2h CUllS all-purpose flour or brrad nour
Mix the milk , waler. and sugar. When Ihe temperature
has cooled 10 belween lOS F and IIS' F, add the yeas!.
Allow Ihe yeast 10 develop a fo~my head, a process that
takes 5 10 10 minutes. Then add it to the nour and mix
well.
PUI the bowl in a warm place. between 8O' F and 100 F,
like the hack of the stovc. l.oosel)' co\'er the bowl so
Ihat air will still circulate and the sian er will gather
airborne yeaslS. Within H hours. it should be bubbly
and havc (he hcginnings of a sour smell . Stir it once or
twice a da)'. The starter may separ.lte into a thick, curd
like mixture on the bollom and gray watery liquids on
liu.' 101'. That's normal, as long as it doesn't
turn greell or pink. ( If il does. throw il out and SlaT!
agai n.) The mi xtu re Is ready to use when it develops a
good sour smell , usually three to five days.
To ba ke sourdough bread, you need !O prepare a sponge
at leasl six hours in advance. Mix some starter wi th a
portion of fl our and liquid, as directed by Ihe recipe.
Replenish the starter with arnoulHS of fl our and water
equal to the arnou lH you removed. For ins tance, If the
recipe calls fo r \1 cup of sourdough starter, replen ish the
starler wilh \1 cup water and ~ cup flour. Bolh the
sponge and the replenished starter should be put in a
warm place, covrrcd loosely, and left to fe rmrn t al leasl
6 hours, unt il bubbly.
If you use Ihe sourdough on an almost daily basis, you
can leave the slan er pot at Ihe back of the 5to\'e,
replcnishing it after each use. II you arc only an
occasional haker, replenish it, let il sit out for 6 to 24
hours, then put the Slaner in the refrigerator. The staner
pot should he tightly covered when it is in the
refrigerator. If you do nOl bake al least once a week,
refresh the slaner every week or two. Remove 1 cup of
starter and discard the rest. Add 1 cup of water :md I cup
of flour alltl retum it to the refrigerator.
I Ib l lMt
I, cup
7lbsp
I thsp
I lb)p
lisp
:1: tl""p I cup
I cup
l.p
" I:UP
SOURDOUGH WALNUT RYE BREAD
---~. --Tllis h eml is gODa Jor mCllI or d,cest: sandwiches. Use \wi/nul oil ;f yOIl have
iI, ollrclwise subs/ jill //" vegclclble oil. BcaHlse flle bread uses sourdough start/'r, Ihe .~l}ollge sJroulc/ be mac/e Jlle lIiglll
before /Ja lli ng.
I NG RI. OlfNTS 11: lb LOAf 1'1 ( TH O D
~ourdough Slan~ r ):; cup To make sponge. combine sourdough starter, 't. cup of
waler ;.; cup the water and ~ cup of the rye flou r. Sli r well. Cover it
\\'almll or vcg<'lablc' 1 V, tb!;p loosely and SCI it in a warm place to ferment o\·ernlghl. "I
.sugar I ,/, I~p Put the sponge and all rem.unmg ingrcdiems except
!>:lIt l'r, ISP walnuts in bread pan in order suggested by your bread
cornmc,11 J \hs.p m3chinc inSlrUtlions. Sci fo r whole-wheat bread, ryr flour I f, cup .. medIUm crus\. Press Start. Add walnllls after the first
bre.ld flou r I Y. CUI'S kneadmg or al Ihe heeper. >'caS! I Ibsp
chopped WJlnUlS '(, I:UI'
SOURDOUG H RYE BREAD
This I)'C bread mlllws grc(I( SQlIlIh'iclu:,s. 1/ e{l ll be baJ:cd ;/1 ti re brcatillUldrille, bill is a/so govel bclhccl
ill 1111.' ovell .
I Ib LlHI I "G Rl. nl t. :' T S J I! Ib lOll
" cup sourdQugh SlarieT 6 rbsp t, cup "<lter I cup ):. cup rye nnllr I /. cups 2 bp cam" J} seeds I Ibsp
! IllsI' \'r;:;cl,lblc 011 I y, l~p I lbsp ~ugar Hi rhsp I L~p S;l11 IZ· lSp
I ~ cups brt"td flour 1 cups , "P )'e<lSt I ItKp
~llt T" O D
J he night before baking bread. ma ke a sponge by
combining the sourdough Slam' T, Yo cup WOller ('f, cup
for larger 10aO. rye nour, lind [ ISp caraway seeds.
:::::o\'cr loosel), and SCI in a worm place for lit 1c;ISI 8
hours.
PUI sponge and remaining ingredients in 3 bread pan in
order suggested by your bread machine instrucllons. Set
for wllole-wheat bread. mc(iluIII crus t. Press Start.
To hake bread in :I convent ional O\· CII . SCt the machine
for the dough s tage. Remu\'e when dough is read}~
pUllch down. Shape illl/) 11 lung, fat loaf or a rou ncl loaf.
Place 011 a baking sheet slightly sprinkled with
cornmeal. Cover looscl)' and put in a warm place to rise
unril doubled 11\ volume:, about I hour,
When brcad has risen. make a wash of 1 lightly IIl'a ten
egg and I Ibsp water. Lightly brush the wash OVCT the
su rf:lec o f the loaf, taking C3re not 10 den3te Ihe dough.
Bake bread in a prehra (oo 350' F o\'en unl1l bread is
crusty and makes a hollow sound when lapped till Ihe
lOp and bottom,
SOURDO UGH
WHOLE-WH EAT BR EAD
T llis is (lliellse (Iud J/m'OIfll l brc(I(l. bill if
is 110/ (I Itig/I-rise r.
]Ib uu.r ' ''C I I! O '( NT S ] I! Ib I ~l""
II (UP sounlough stancr \I, cup \'ieur waler \'\ cup :4 ,",up CT:tl"kcd whC~1 () liJsp 2 1bsp hUlWT 3 Ib:.p I I b~p honey I \I, lbsp llbsp dried rmlk J lhs l'
] ISP ~h IY, lsP ] cup brl'Old nour I II cups I cup wholt'-wheal nour I ~, (;Ups
] II, ISP rea~1 2'A tsp
,'II T il 0 Il
The night hcfore making bread, make the sponge by
mixing sourdough starter, 'f, l 'UP bread nour, and :tbou 1
2 tbsp wattr. Cover luosely and put in a warm place for
at least 6 hours.
Abo Ul 20 minutes before sltl rling bread , put the. cracked
wheat in a slllall saucepan. CO"e r wi th water. Bring 10 a
boil. then boil 6 minutes, Drnin the wheat tho roughl y,
then let it cool at least 10 IIlHlllles.
Stir down the spongC' and PUt i( in (he bread machine
pan with Ihe remainder of 1 he water. Add cooled whcal
and remai ning ingredients in the order suggcsted by
fOur bread mac hine mstrUClions. Sct for whole-wheat
b read, medium crust. Press Start .
•
RIG Ur Suuru()u:-;:h
Whult··WhcJl Ihl''1<f
1 lb LOAF
'Ii cup y. (UP
2 bp
I [SP
, Yo cups
2~p
I tSp
2 tbsp
SOURDOUG H FREN CH BREAD
SourdollgJr bread ((Ill be bolll sI14bborn (111(1 rCIIII'£/"(IIII(;III(I/, bill il is a/so de/ieiDtls. Un/ilu: moSI oj 'he OIlter sourdough recipes ill Il1is boah, 'he sourdough SIW IeI' ill Ihis bread is (I major ingredielll , 1101 j llst (I small additioll for exIra flavo r: TIl e flavor will V(II), accOl~/i"g /0 Ihe type of
soU/riollgll Slarlcr you use alld the ai rbo rlle wild yeasts in your arc(!. Because I he sponge sit s 0 111 Jar at least eig/II 1I00lrs and Qllsorbs /IIoiswre from
tlte air, Ihe amolll11 oj w(ller yOIl add IIUly also vw y.
I I'GRED'[NT S
sourdough Slarter
water
sugar
~l,
bread nour
yeast cornstarch
water
I ll lb LOAT
I ('up
61bsp
I \bsp
I Y. tsp
2" cups
I tbsp
I II, tSp
3 thsp
M lE fll OO
The day before you bake the bread , make Ihe sponge by
mixing Ihe sl:Hler, Y. cup nOllr, and 2 Ibsp water. Cover
loosely and put in a warm place. Lei si t at least 8 hours.
Put sponge. 2 tbsp Walcr, sugar. sail , remaining nour,
and yeast in bread pan in order suggested by your bread
machine inSITUCliollS. Sel for French or while brClId,
dough sl lIgC. Press Start.
When dough is read)'. remove from bread machine and
punch down. Shape Ihe dough in lO one short . fal loaf.
one round 10.1f. or one baguette for the smaller recipe.
IWO bagucttcs for the large onc . Place loaf on baking
sheet [hal has been sprinkled wiLh cornmeal. Usc a
sharp knife 10 CUI several dillgonal slashes in the lOp.
Cover bread loosely and sel it in a warm place to rise.
This is a slow-rising bread which may take an hour
or longer.
Preheat o\"en to 400 F. When bread has n sen. dissolve
cornstarch in 2 tbsp wtl1er and light l), hrush it over lhe
surface of the bread . For crustier bread , place a shallow
pan of boiling waler on the bottom shelf of the oven . or
usc a spray bottle to squirt water into the oven several
times wh ile baking. Bake 35 to 40 minutes. unt il crust
is browned and bread makes hollow sound on top and
bollom when rapped with knuckles.
COFFEE CAKES, SWEET BREADS,
AND DOUGHNUTS
Cr~N A\lO N SnCKY B U!\~
106
KUGFLI IOPI-
10 7
ORANGE M O" I(EY BREAD
108
C IN NM.\ O.\l R AIS I N SWlltL 13 11.1: ,0,0
11 0
BEIGI'- ETS
1 I I
CALAS
I I 2
R ,'\ IS£ D D OUGHNUTS
II I
K OLI\CII E
11 5
SOPAII'I LLAS
11 6
P ECAN CRESCENT R OLLS
I I 6
ApPLE K UCIiEN
I I 7
CiNNAMON STICKY B UNS
T hese sweel, sticllY hUllS can be lIssemblnl i ll advlI nce lIIul reJrigermClI oW:ll1ighl. III Ihe Illuming, they \VilI have 10 fillish their second rising
before yOlt blllll, them.
MET n Ol>
3 IllsI'
'l: eu I)
" lSI' 2 cups
2151'
" (UP
I lSI'
2 IllsI'
31hsp
I, cup
llilsp
JO
I ~GREI)IE~ r S
DO UG ll
milk
'>gg
bu([cr
sligar
sah
bread flour
)"casl
F1 U . ING
hrown sugar
cinnaillon
,·(·r), soft bUller
bUller
brown sugar
,,";!h.T
p·c(an hall'es
~ cup
I
4',\ lbsp
61bsp
'(. lSI'
3 cups
I lbsp
i!i cup
l'~ tsp
31bsp
4'~ tbsll
y. cup
3 tbsp
H
Pul dough ingredients in bread pan in order suggested
by you r bread machine illsnuctions. Sct for while or
sweet bread. dough stage. Press Start.
Remove Ihe dough from the bread machine and punch
down. LeI it rest for 5 minutes to make it easier to roll
out. While dough is relaxing, mix brown sugar and
cinnamon to make filling. For Ihe smaller recipe, ro ll
dough inlo a rectangle 7 to 8 inches wide and about 16
inches long. For Ihe larger recipe, CUI down in half and
roll into IWO rectangles, each 7 to 8 inches wide and II
to 12 inches long. Spread the soft butter over the
surface of the dough. Thickly sprinkle brown sugar and
cinnamon over the surrace, spreading to edges. Roll
dough inlO a long cylinder or (·ylindcrs. SliCi ng
crosswise through the cylinder, CU! into IS pieces rOT
the smaller redpe, 22 pieces for the larger.
The roll~ can be bilked together in haking pans or
separately in muO"in pans. The muffin-pan rolls arc
nealer and crusty on the outside. Ir you eook them in
baking pans. they will bl' sorter. An 8-inch square
baking pan is the perfect size ror Hille rolls; a 9 x 13-
inch pan should hold 15 rolls.
Make the syrup by combining butter, brown sligar, and
water in a small pan. Heal until bUlter is melted and
sugar is dissolved. Stir well. Ihen pour syrup into the
bottoms or Ihe baking pan or mufrin-pan cups. Place
two pecan halves in the bollom of each mufrin cup. or
on the top of each roll if you :ue using a baking pan .
rlace rolls in rnufrin cups, or turn them upside down
(so pecans arc on the holtom) in a baking pan. Cuver
rolls loosely, set 1hem in a warm place. and Ie! (hem rise
until doubled. 4S minutes 10 I hour.
Bake rolls in a preheated 350"F oven un1i11hey arc
nicely browned, 17 to 22 minutes in a mufrin pan, 20 to
25 minutes in a baking pan. The rolls must be removed
from the pan immediately. or the sugar syrup will
harden. Keeping in mind Ihal excess sugar syrup will
run off. invert the pan or muffin pan over a large plate
or baking sheet. Let them cool slightly, o r the hot sugar
will burn your mowh.
I !b UlA!
2 .. 1 yolk
3 tbsp
'Ii rup
Ji\ \bsp
,/, lSp
2 1;;1)
,/, lSp
2 cups
2 " P Y. cup
'Ii t'Up
MIlliOU
KUGELHOPF
TJIIS is (III Aus/dell! bread rcplllecily brol/gh! 10 FrwJ(:e by M(lrie Allloiu('I/I'.
II is a Swccf,Jruif -s lUddeci balfer bread and will 110{ cooll evenly ill Ihe bread
"We/Jillf', so mUSf be baked ill the OVCII. If is coll sidercd so special (/ brcad Ihal aJ1l1led tube 1'(/11 was crcatcd jor iI , bill (/ Imllc/( 1'(111 or angel-food ((I/If'
()([II \Viii do nicely.
IN G ~lDI[NTS P lib 1ll,II
'gg> -I c&&-~
milk l'i (;Up
buller y; cup
sugar \Ii cup
val1llla l iSp
gr:ucd lemon peel I IDsp
SOIl! lisp
bread nour 3 cups
rcasi I IllSp
raisins " ('up
slil'creJ almond" If, cup
conrcciloncr;, sUg;lr
Put al l ingredients CNCept raisins, almonds. and
(Onrcctioners sugilr in bread pan in o rder suggested by
your bread machine inst ructions. Set for while o r sweet
bread , dough sta~c . Press Star!. Add raisi ns and almonds
at the beeper or ah cr the first kncadil1 ~.
Remove the dough from the bread machine and pu nch
down. Lcl ll rest fo r 5 mmUlCS. Bu lte r a 6-cup tube pan
for the smaller loaf. a 9-cu p lube pan for Ihe larger loaf.
Put the dough in the pa ll and sprc<1d it arou nd even I)'.
lover loosely and PUI in II Wafm place 10 rise 45
mmutes 10 I hour.
Bake kugelhopf in a preheatcd 350"F oven until :1
skewer inserted in bread comes ou t dc:m. 35 to 40
minutes. Let cool 10 minutes. then invert on cooling
rack. Dust with confec tioners sugar while kugelhopf is
st ill warm.
ORANGE MONKEY BREAD
Thi s sweet pHII~(/fJart b'-ead is ajavoriLc brea/ifasl /I"ca l. SmtIH halls of sweet, orange-flavored dOl.gh Me dipped ill (I melted buucr sea _~0I1ed wUh
orange IiqucU/; dirJpcd ill ci nnamon alld sugar, aIld layered ill (I b(lhillg pall.
T/le bread is IVondoju! w/,ell wa rm, but slil/tastes good al 1"00111 lemperaLUrc. Tillie lhe mal~il1g of lhe braId so it collles oul oj the oven J 0 w
15 millilies before lI1eal time.
I Ib LOAF ING II.~IlL~ i'i T S I \.i Ib !.OAr
'ii cu p milk I cup
1 [bsp bUller 3lbsp
2 lbsp sugar 31bsp
If; tsp ~l' 'A tSp
2 "P graled orange peel 1 Lbsp
2 cups bread nOllr 3mps
1 y, tsp yeas\ l '/' \sP
3l bsp melted bUller 4Y" bsp
2 Ihsp or-~I\gc liqueur or 3 tbsp orange juice
I cup sugar 1 'Ii (uPS
IISp cinnamon l 'li LSP
M £l"I\OD
Put first seven ingredients in bread pan in order
suggested by your bread machine instructions. Set for
white or sweet bread, dough stage. Press Start.
Lighlly bu tter baking dish. A few minutes before dough
is ready, melt butter. Stir in orange juice or orange
liqueur. In a separate bowl, mix the cinnamon and sugar.
I'ut aboul half of the cinnamon and sugar in another
bowl. Each time you dip a bulte!), bail into the sugar, it
will drip a lillie of the bulter into the sugar, and the
sugar will become hard to work with. Then replenish it
with some of the reserved cinnamon and sugar.
Remo\'e the dough from Ihe bread machine and punch
down. Roll dough into a thick log and CUI it into :2.0 to
24 pieces for the small loaf. )0 to 36 pieces for the large
loaf. Roll pieces of dough into balls (they do not need
10 be perfectly round). Dip each ball in butter-orange
mixture, then in cinnamon-sugar and layer in baking
pan. Note: the pieces in the first layCT should be dose
but not to\lChing 10 give them room to rise. On each
succeeding layer. place balls so they overlap empty
spaces on the layer beneath. You can pUt the asscmbled
bread in the refrigerator the night before, and it will rise
a li n 1e overnight. Let the dough retu rn 10 room
lemperalUre and finish rising, then bake. Monkey brt:ad
is traditionally baked in a tube pan, 10 inches across for
the larger loar. a 7- or 8-inch pan fo r the smaller loaf.
HowevCT, it looks impressive and tastes JUSt as good
when baked in round casserole dishes, about I inch
smaller in diameter than the tuhe pans.
Drizzle any remaining buner and cinnamon-sllg,\T over
lhe dough in the pan. Cover il lousely, and put it in a
warm place to rise. When bread has doubled in volume,
about )0 10 40 mi nutes, put il in preheated 350"F o~·en.
Bake until bread is lightly browned and a skewer
inserted in the bread comes out clean, about 25 to 30
minutes. InveTl bread on serving plale, heing very
careful of the hot syrup that has collected al the bOllom
of the pan. (Drain off excess syrup first , if desired. 0I· 1el
the syrup run onto the plale. ) Remove baking pan , let it
cool a linle, and serve.
CiNNAMON RAISI N SWIRL BREAD
Tili s is all eas), b,-mll/asl brcad 111(11 tastes /ilIC cinllalllon rolls, a/fhol/gh if is
IIvt (IS gooey. It is delicious lV(irm ami docsn', nced butler. The IJrcad ((/11 be ll55cmblal flu!' nighl btjore. firm /cIf to rise in ,lie refrigerator 0\,£1'II1glll .
I Ib LOl l t'1GI[J)I I-N TS
% cup milk
I th5p bUller
) Ibsp sugar
I lSI' s.;. It
2 cups bread nour
2lSP yeas!
'f, cup r:ll~ins
11\ 1001' I'cry soft butter
',: cup brown sugar
I lSI' rin n:U1l01l
~1 F. TII O I)
l iZ Ib LOAr
I '4 cup~
1 ~ 1001'
of'" l!)sr-
1 'I. ISp
3eups
J lOOp
61bsp
2 lOOp
6 tb!,p
I /, lSI'
Put firsl SIX ingrcdienls in bread pan in order s uggcsted
hr you r bread machine instructions. Sci for whlle or
sweet bread, dough stage. Press Start. Add the raisi ns
afler the first kneading or whcll the beep sounds 10
add fruit.
Remove hUller Irom rcfngeralor to soften it. Mix brown
sugar and cinnamon, BUiler a g 'ti- inch loaf pan (large
enough for eilher recipe).
Rlo nl0VC dough frolll bread machine and punch down,
Let it rest 5 minutes. Roll it out on a lightly fl oured
surface to form a rectangle about 8 II1ches wide and
about 16 inches long. Spread the bulter, then sprinkle
the brown sugar mixture over the surface of the dough.
Roll It into a fat 8-inch-long cylinder. Tucking the edge
under, put it in the loaf pan. Loosely Co\'cr and put in a
warm place 10 rise for 1 hour.
Bake the loaf in a preheated 350"F oven until top is
golden and a skewer inserted III the bread comes Oll t
clean , 25 to 30 m1l111tes. Remove the bread from the pan
and put it on a wire rack. Let it cool at least 30 minutes
so lhe hot sugar docs not burn you .
M .... n oS i Ixvr'l
.y, cup
,/, 1Sf'!
21bsp
II, c up
II, ISP
Y. IS!)
2'/, cups
I '/, ISP
BEIGNETS
These sm(/II, di(/lIJolld~sJwpC(I doughllllfS (lrc (/ slap/c ill New Or/calls, when' they are lradi[ iOlwlly ealell warm wirl! ((ift (HI /a;1.
IN GRED IE NTS
milk
egg
vanilla
bUller
sugar
salt
nutrncg
bread nour
yeast
oil fnr frying
<.:Onfcclioncrs sugar
MAt.:ES 6 IXlzn.l
I /. cup~
Yo LSI'
3lbsp
fI Ibsp
Y. LSp
I ~ ISp
3X (UPS
2 \': ISp
METHOD
Pul all ingrcdicnls except oil and confectioners sugar in
bread pan ill order suggested by your bread machine
ins tructions. SCI for while bread, dough stage.
Press Slart.
When dough is ready, pun!;h down . Lei il rcst about
5 minutes. Then, on a lightl ), nourcd surface, roll dough
in to a recta ngle about 'f, inch thick Working at a
diagonal to the edge of the rectangle, cut dough into
l 'h-inch strips. Then cut the strips into diamonds with a
new series of cuts, almost bUl 1101 quite perpcndicular
to the first. Place the diamonds on ungreased baking
sheets. Cover loosely and put them in a warm place It)
rise for 45 minulCS.
Pour oil at least 3 inches deep i1110 :1 deep skil let. wok,
o r saucepan. He:lt oil to 36S' E Watch the o il
temperature rarcfull)\ as it can climb qukkly. Slide a
few bcignels into the hOI oi l. Do not nowd them. They
will bob back up to the surface. Cook until golden on
the bottom , 2 to 3 minliles. Then turn and cook
:mothcr 2 to J minules on lhe olher side. You may need
to hold the bcignets dowll wi lh a huge spoon or o ther
cooking utensil to keep tbem from turning unwo ked
side up ag:lin.
\Vhen bcigncts arc golden. remove them from the oil.
letting thcm drain for a few moments over the oil. Then
put them on severalla)'crs of papcr towels. Sprinkle
them with confect ioner's sug:lr. Bcignets should be
served warm . You may pUl the cooked bcignels in a
warm oven while others arc cooking. Make surc thc oil
lcmpcmture returns to 36S' f before you "dd the next
balch of beignets.
\1i1 1>. I :. )0 , 2 I~r
b lbsp 'I, [.'ip
'I, bp
,/, I~p
2 l UpS
2mps
] l .'ip
( ALAS
Callis 1II-e ,-;cc jrillers fIlade Illil/, a Y C(lSf clough (III(/ fried /ilIC sm(ll/ douglllllllS. TIle graills oj coolml rice disappear jll/O ,/'r delicious
Pliff.~ of f ried clough.
t • ...,G RlOJUH ~
,"', vanilla
~ugar
salt
nutmeg
graled !em .... " peel cooked. ('001('0 rice
bread nour
p:asl
011 for rr}lnl:
conrtcuoner"~ sugar
\HI(I-~ 45
3
I Ibsp
y, clIP
)I. L$P
{. l~p
~. ISp
) cups
J cups
l ~, ["P
\1F. Tll o n
PUI all ingrcchcllls except Ill] and confectioner's sugar in
brc:td pan in ordtr suggcsted by your bread machine
instructions. Scl ror whu c hread, dough s tage. Press
Slart.
When clough is rein.! )', punch down. LeI it rest about
5 rniruuts. Then CUI off w .. lnUl-Slzed pleces and place
them on a greased b.1king sheet . (Lightly flour rour
h;:lIlds. If necessary. 10 work with the sticky baiter.)
Cover loosely and put them in a warm place [0 nse
for I hour.
Pour oi l 31 lcasl 3 1I1ches deep into a deep skillet , wok ,
or saucepan . 1 kat oil 10 365 F. Walch the oil
temperature cardully. as it can chmb qUIckly. Slide a
few rice balls HlIO [he hOI oil. Do nOI crowd them . The)'
will bob back up wlhe surface. Cook until golden on
the bOllom , about 2 mlllutes. Then lurn and cook
another 2 minUICS on Ihe other side.
When rrillers arc golden. remove them rrom the oil.
JClling them dmin for a few moments over [he uil. Then
pul them Oil scveral bl),e rs of paper towels. Sprinkle
them with confectioner'S suga r. Cabs should be served
warm. You limy put the cooked calas in a warm oven
whilc others arc eookmg. Make sure Ihe oil temperature
returns [0 365 'F before you add the next balch o f I..-alas.
RAISED D OUG HNUTS
Coaled ill sugar or dri zzled wilh a sugar glaze, these dough nuts
are delicious.
M"'KE~ 8·10 I NG R El)lfN T S M ... ~ r:5 12- 15
'4 cup milk ~ <.:up
'gg 2 \OsP bUlle r 31bsp
y. cup sugar 6 lOOp
'I, tsp ~" X ISP
2 cups bread flour 3 cups
l 't. lSp reast 21: tsp
oil for frymg
C Ii O I C E Of S U G AR COATI NGS
confectioner's sugar granulated cinnamon and sugar
sugar glaze (see below)
SUGA R G LAZE
Yo cup confectioner's ~ugar
\I, tsp vanilla
I tbsp wann milk
ME T II OLJ
PUl all ingredients except oil and sugar coating in
bread pan ill order suggested by your bread machine
instructions. Scl for white bread , dough stage.
Press Start.
When dough is ready. punch down. Let it res t about
5 minutes. Then, on a lightly noured surface, roll dough
into a rectangle about ~ inch thick. Using a doughnut
cutter or a 3-i nch cookie CUller, ell! OUI doughnuts. If
you are not using a doughnut euner, cuI out a 'h-inch
hole in Ihe center. Knead scraps together and lei rest 5
minutcs. Rcroll the dough and CUI out more doughnuts.
Place the doughnuts on ungreased baking sheets. Cover
loosely and put them in a warm place 10 rise 45 minutes
10 I hour, unti l doubled in bul k.
About 15 minutes before doughnuts finish rising, pour
oil at least 3 inches deep into a deep skillet. wok, or
saucepan. Heat oil to J6YF. Watch the oil temperature
carefully, as it can climb qUickly. Slide two or three
doughnuts into the hot oil. Do not crowd them. Cook
until golden on lhe bollom. 1 V. to 2 \{ minutes. The n
turn and cook the other s ide.
\Vhen doughn uts aTe golden, remove them from the oil,
lening them drain for a few Ill0l11entS over the oil. Then
put them on several layers of paper IOweiS. Mak e sure
the oil temperature returns 10 365"F before you add Ihe
next batch of doughnuts.
Put conrcctioners sugar or a mixture of cinnamon and
granulated sugar in a paper bag with two dough nuts.
Shake until they are coated Remove and repeat unti l all
doughn uts are coaled .
Alternatively. mix the ingredients for the sugar glaze
together and drizzle it over the lOps of the douglmuls.
K OLA CHE '",-a. -
Koladu'.s a n" individual Czcchos lovallian pas/ des wi l II fruit or d lcesc
fillings, oJfen eatclI {I( Easter or CilrislIIras. Be/ow arc recipes Jor/lIIo fi llings, or you ((m lise your fa vorite recipe Jar other j l11il, /1111 , or poppyseed
f illings. For special occasions, Sfn' /' a variety of fillings.
MA)(I:S 16 I ,'I r. 1.[ 01 I"I'i T S MM I;S 24
.gg I + I yolk
\I cup milk ): cup
SOg(20l) bUlle r 85 g (3 oz)
." cup sugar 6 lbsp
'(, ESp salt l' lSp
2 cups bread nour 3 cups
I \I ESp )'Casl 21' ESp
confeClioncrs sugar
,,"PI. I C OT F I U . I N G
(Makes enough for 16 ko laches)
'h cup chopped dried apricots
~ cup sugar
2 lbsp apricot brandy. ol'1lngc liqueur or orange juict
C IIEE SE f ILLI N G
(Makes enough for 24 ko!aches)
3 Ot cream che~. softened
~ cup ricolla che~. w~ter)' liqUids poured off
I egg yolk
3 l~p sugar
IS tsp fresh lemon Juice
METII 01)
Put a ll ingredients in bread pan in order suggested by
your bread machine i nstruclLons. Set for while bread,
dough s tage. Press Stan .
lightly 0 i11 W() baking sheets.
When dough is rcadr, remo\'e frOfll bread machine and
punch down. CUt smaller reCipe into 16 equal pieces,
the largeT recipe into 24 pieces. Roll each piece into a
ball and fl ~Hlen sligh II)'. Place baits about 1 inch apart in
baking pan. Cover loosely and set in a warm place to
rise until doubled. about 45 minutes.
Preheat 0\'1' 11 10 37S'E Gentl}' use one nnger to make an
indentation in the top of each kolache, taking care not
to deflate the roll. GenII ), widen the hole wi th your
nngcr. Put about I tbsp of filling (sec be low) in each
kolache. Bake until kolaches arc golden brown. 15 to 20
minutes. Sprinkle with confectioner's sugar whi le sl ill
warm .
AP kl COT flL L I S G
Put apricots in a small saucepan. Cover with waler.
Bring to a boil , then reduce heat to very low. Simmer
until water evaporates, watching closely and stirring
frequent I)' so apn cots do not scorch. JUSt as last bi t of
water evaporates. add sugar and hqueur and heat just
until sugar dissolves. abom I minute. Let cool slightl y.
then pur~e in blender or food processor.
C H EESE f l ll ll" C;
Beat all ingredients together until smoot h.
SO PA IPILLAS
These Mexkwi lr/~afS are coaled with sugar and
served wirll hOlley.
~AKf5 16 I "GR[O I ENTS ~AKI:S 25
'Ii cup W~lcr 1\ (UP
'A (UP milk '.i cup
I IDsp lard or solid I Y, Ibsp shortening
I Ibsp sugar t Y>lbsp
'{, lSp ~h ~ 15p
2 cups bread floUl 3 cUp5
I y, lSI' )'cut 2 '~ LSp
oil for frying
conftctioner's sugar
METHOD
Put all ingredienlS except oil and confeclioner's sugar
in bread pan in order sugges ted by your machine's
instructions. Set for white bread, dough siage. Press Stan .
When dough is ready, punch down. let it Test about 'j
minutes. Then , on a lightly fl oured surface, roll dough
into a rectangle about '" inch thick. CUI dough into 2-
inch squares. Place squares on ungreased baking sheets.
Covf' r loosely and put in a wnrm place 10 rise': while you
heat the oil , about 15 minutes.
Pour oil at least 3 inches deep into a deep skillet, wok ,
or saucepan . Heat oil to 3')O"F. Watch the oil
temperature C"J. refully, as it can climb quickly. Slide a
few sopaipillas imo the hOI oil. Do not crowd them.
Cook until golden , turning once. Total cooking lime is
l 'h to 2 minut es.
Remove sopaipillas from the oil, letting them drain for a
few moments. Then put thelll on several laycrs of paper
towels. Sprinkle with confectioners sugar, or put sugar
and sopaipil1as in a paper bag and shake . Make sure the
oil temperature returns LO 3')O"F berore you add the
next batch.
PECAN CRESCENT RO LLS
W ith pecans, brown sugar, and cillfJalllon , Ihese
sweel rolls are irresistible.
MA KES 16 l NG ~ED1ENTS MA KF.5 24
'gg 71 cup mrlk 11'. cups
~ cup bulter 6 1bsp
~ cup sugar 6 tb6p
'I, ISp ~" }'; ISP
2'6 cu()S br(3d flout J Y. cU()S
2 "P yeast I Ibsp
I' II. lI NG
21bsp vny soft bUller JIbsI'
'Ii cup brown sugar ~ cup
I lSI' cinnamon IY, 15P
'6 cup finely chopped ): cup pecan~
~E THOD
PUI all dough Ingredients in bread pan in order
suggested by your bread machine instructions. Set for
white or sweet bread, dough s tage. Press Start.
\Vhen dough is ready, remove it frnm the bre:.ld machine
and punch it down. CUI the smaller recipe in two equal
parIS, the larger recipe into Ihree parIS. lei the dough
rest for ') minutes. Oil two or thret': baking sheets.
On a lightly floured surface, roll out each section of
dough into a circle, aoout 8 inches in diameter. Spread
surrace with soft bUller and sprinkle with mixed
cinnamon and sugar, and pecans.
Cu t each circle into eight wedges. Starting from the
outs ide of the circle, loosely roll up each wedge toward
Ihe point. StreIch slightly and pull it into a curve. Sct
011 the baking sheet with the point underneath.
Let the dough rise until doubled, about I hour. Bake in
preheated o\"en 37YF, 12 to 15 minutes.
lib LOM
II cup
/. cup
'" cup y, (Sp
2t;ups
1 ~J ISP
) cups
lisp
~ cup
X cup
IISp
21bsp
A pP LE KUCHEN
Ku clten is all easy Jruil -Jilled GC n1UHI coffee ({,he.. Tilis recipe is jo)" all apple WP1Jillg, bUf you c(ln SlIiJslilUle soft f rUi ts Silch as peaches or apricots and
sJlip cookillg Ille. fruil before ballillg.
I"'GI E O I EN TS
'gg milk
bUller
sugar
~h
bread flour
yeasl
T O P' I NG
p«led and sliced apples
fresh lemon juice
bread flour or all-purpose flour
sugar
cinnamon
bulter, soflened
I \'J lb I.()A~
~cup
6 tbsp
6 I b~p
:.: ISp
3 I: ups
2'" ISP
4'h cup&
I " P
b tbsp
Y, cup
I V, ISP
31bsp
:-IET II Ol)
Put all dough ingrcdienls in bread pan . Sel for white o r
sweet bread, dough s tage. Press Start.
Make the fruil lopping wh ile bread machine is working.
Pre-cook the apples slightly to soften them. PUI them in
a saucepan with the lemon juice and about V. cup water.
Bring water to a boil, then reduce heal and si mmer
apples, s tirring frequently, unlil they are barel), soft, 7 to
10 minUies. Add a lillie water if needed SO apples don',
scorch, but there should be as lillie liqUid as possible in
the pan when apples are done.
In Ihe mcanlimc, mix the flour, sugar, and cinnamon.
When apples arc done, toss them with about ) tbsp of
the lopping. ~·ti1\ the softened bUller with the resl of
the topping. Sel apples and topping aside un lil dough
is read}:
BUller a IO-i nch round pan (I like fa use a springform
pan) or a 9-inch S<luare baking pan for the smaller
recipe, two 8-inch round pans for Ihe larger one. When
dough is ready, remo\'e from pan and punch down . Let
iI rest 5 minutes. Roll dough out to fit baking pan or
pans. Pallhe dough imo the botlOm of Ihe b,.king pall.
Arrange apples on top of the dough. Sprinkle topping
ovcr apples. Co\'er kuchen and PUI it in a warm place to
rise l5 to 20 minutes. Preheat o\'cn to 350-[ (The shorl
rising period Will produce a denser, chewier dough. A
longer rising period WIll produce a lighter, morc bread
like dough.) Bake kuchen u ntil edges of cake are golden
brown, 30 to 35 mmutes.
HOLIDAY BREADS
HRfF KI NGS BREAD
I 19
P Al'." DE M UER70 S
12 0
I-I OT C ROSS BL NS
121
P A"ETTONE
123
CHALl.AH
123
VANcCKA
124
MORA VIAN SUGAR B READ
12 6
SW[DI S ~I C I IR ISTMAS BREAD
126
GREEK NEW YCAR S B READ
127
THREE KING S BREA D
T'm:~c Kings Brccul, or Ros({/ de los RL')'cs, is eatell jll Mexico {mel Puerto
Rico 011 Twelfth Niglu , )lIIlIUIIY 6, Inc day IIle Ihree hings brouglujcsils giflS. A lilly ceramic doll , coin, or /i llW beall /Jwy he Meldell ill lite brr.ad. The
persoll who finds if throws (j party 0 11 C(III(I/e Mass, Feblllwy 2.
I lb U.1A1 INGM[OII; N 'I' S J!'-: Ib LOAf
egg I ... 1 yolk
." cop w~ln I' cup
21~p powdered milk ) lbsp
I~CllP bUlln 6 [bsp
:} Ilbp SUgJf 4 /, lbsp
'"' grdloo orange peel 1 lbsp
IIsp Sltll 1'/, l!op
2 Cli pS bread Ilour 3 cups
2 I:.p >'eJSI 1 Ibsp
J lbsp (hopped walnuts i y, lbsp
21bsp r.11~ins 3 \bsp
3 1bsp candled cherries ·+/, Ibsp
G I. AZl
100 g (3~ oz) confeclloner:'; SligH
I lbsp milk or cll'arn
't L~p vanilla
M~TlI O D
PUI all dough ingredients excepl fruit and nuts in bread
pan in order suggested by your bread machine
instructions. Sct for wllite or sweet bread, dough stage.
Press Start. Add frun and nuts at beeper or aher first
kneading.
\Vhen dough is rudy, rcmove from pan and punch
down. Let it rest 5 minutes. BUller an IS-inch baking
sheeL Roll the bread into a rope, about 24 inches for
I:lrgcr loaf. Bring ends of t he rope toget her 10 form a
ring. and place bread on baking sheet. Inserl a ceramic
doll, bean, or foil-wrapped coi n into the dough from the
underside. Cover dough and put in a warm place 10 rise
until doubled, 4S minutes to I hOllT.
Bake bread in preheated -tOO F o\"en un III ~olden , about
2S minutes.
Make glaze by comhining sugar. milk. and \·aniI1:l . Tilt'
glaze should be thin enough 10 driz:le II . bUI nOI runn y.
Adjusl milk if necessary. Whcn brrad has c\loled slightlr
but is sli ll warm, drizzlr lhe glJzr o"cr tIll' ring.
PAN DE M UERTOS (BREAD OF THE D EAD)
Th is sweet bread, flavored wilh orange ped ali(I (wise seed and decorated willI sllllll and crossboncs, is t raditionally cmen ill Mexico oll ihe Day oJOI/: Dead. TJlis is a day oj celebmlioll in Mexico, whclt re/mives 1t0llor tlu: dead
by visiling llieir gnu·cs and leavingjlowCl's alld food fhere. This bread is
slu'1u:d and ballcd in a convenfiOlla l oven. The dough will /ir ill either the J -pOIIIU/ or I 'Ii-IJOlIIul bread machillc.
I I'IGIE Dl[ N T S M El li OO
J: cup walcr 'l ISP am~ seed
3 cups bread nour
I tb5p yea~l
PUI all btl! las! four ingredients in bread pan in order
suggested by your bread m~chinc ins tructions. Set for
white bread , dough slagc. Press Stan.
I. cup Imlk
2,,,, '/. cup bulltT
/. cu p sugar
'Ii ISP sah
lisp groled orange j)(cl
I egg while
1. Ibsp waler
1. ISP sugar
y. ISp cinnamon
Grease a bakmg sheet . Make. an egg wash by mixing the
egg wh ite and 2 tbsp water.
When dough is read)'. remove It from the bread machine
and punch down. Cut off about ~ cup of dough. Shape
the rest of the dough into a large, round loaf about 2
inches high and place it on the baking sheet. Cut the
small piece of dough inw thirds. Roll twO pieces
between your palms [0 form skinny ropes. Flallen the
ends a liule so Ihey look like bones. Dip them in the
egg wash, then place them on lOp of Ihe loaf in an X so
they look like crossbones. Fiallen lhe remaining piece
of dough into a round. then pull il a lillie to elongate it
so il looks like a skull. Dip il in the egg wash , then
lighll)' press il OntO the loaf. just above Ihe crossbones.
If desIred, add lears or facial features.
Brush the loaf wilh egg wash . Cover the bread loosely.
Set il in a warm place to rise until puffy. 30 10 45
minutes. Preheat oven to 375"F. Brush bread again wilh
egg wash . Mix sugar and cinnamon and sprinkle over
the bread . Bake until bread is browned and a little
crusty, 30 10 35 minutes.
WoK£'> 12 to Ib
y, cup
'(, cup
:0 cup
IIsp
12 LSI'
',( ISp
" l~p ~ lSp
2 cups
2 bp
'" cup
H OT CROSS B UNS
H OI C ross BUlls, a n Ellg/is!1 {mclilioll, a re ell/ell 011 Good Ffirlay. WidlOUI dre cross, Iltey maliC del iciolls hrea llj(lSI rolls year- rouml .
I NG R ':'Dlt"'T~ MAKES 18 TO H
'gg I • I yolk
mI lk i' cup
bU !l ~ r 'Ii cup
sug~r (I IllsI'
grated ictnol1 peel I Y, ISP
cinnamon ' "P nutmeg I,z tsp
ground dovcs ' "P ~" I' LSI'
bread nour J cups
}"CaSl I Ibsp
currants Dr r,lisin~ \! cup
G I. AZE
',I l"UP confectioner's sugar
1 tbsp milk or cream
'4 lSI' lemon juIce
.).I [1 H OO
PUI all mgrcdicllIs except currants or raisins in bread
pan in order suggested by your bread machi ne
inStrucTions. Sct for while bread , dough stage. Press
Start. Add the currants or raisi ns :Iftc r the firs! knradmg
or when Ihe machine Signals ii's ti me to add frui t.
Lightly 011 a 9·illch square pan or .. lO-inch round pan
for the smaller loaf. a 9 x IJ-inch pan o r two 8 x 8-
inch square pans fo r Ihe larger rreire .
When dough is ready, remove frolll bread machine and
punch down Cut smaller reeipe into I2 10 16 equal
pieces, Ihe larger reeipe into 1810 24 pieces. Roll each
piece inlo a ball. Place bans aoout '/, -i nch apart in
baking pan . Cover loosely and SCI in a warm place 10
rise until doubled , 45 minutes 10 1 hour.
Preheat oven [0 375' F. With a sharp k nife or razor
blade, CUI a c ross in the tOp or each roll. Bake 12 [0 15
mi nutes, U1I1i1 a skewer inserted III ro ll comes out clean
Make glaze , adding sugar or milk if needed to gh'e it a
consistency that will allow you 10 drizzle it over the
rolls but is not runn y. Let ro lls cool slightly bUI nOI
comple[ely. Drizz le icing in a cross, fo llowing the eu[s
in [he top of [he bun .
PANETTONE -~ •• ~ « . -
TlliS is (III Italian Christmas bread dislillguis!tecl by its tall, domed shape.
1 Ib LOAf I NGREDIENTS I "1 lb LOAF
~cup milk 6 lbsp , 'gg> 3
3 tOOp butler "'I. 1001' J Ibsp sugar 4 /, lbsp
VIl.'>P ~h X ISP l isp gr.lled (emoll ~(I 1'1. tsp IISp van illa 1 'I. lSI'
Y. lSI' anise s~ed X ISp
2. cups bread flou r J cups
21sp yea5t I lbsp
) lbsp pine nuts <t v, Ibsp 2lbsp golden raisins J cbsI' It: cup chopped candied 'h cup
rruil
1 Ibsp nOUt I tool'
MF.TIlO Ii
PUt all ingredients except pine nuts, raisins , fruil. and
the iasl lablespooll of nour in bread pan in order
suggested by your bread machine instruc tions. Set for
white bread, dough stage. Press Sian.
The high sugar content interferes wilh Ihc rising action
of the yeast , so it is kneaded after the fi rst risi ng.
Remove the dough and punch down. Toss candied fruit
with J tbsp nour, then gen Uy knead the fruit , raisins,
and pine nutS in!() the dough . Put the dough in a
buttered pan and turn so all sides are greased. Panettone
is traditiona lly ba:;ed in a tall , cylindrical pan. Use a 1_
pound coffee can o r as-cup soumt d ish for the smallcr
loaf and a sl ightly oversized loaf pan o r an S-cup round
casserole dish for the larger one. Sel it in a wann place.
cover loosely, and let rise until doubled in volume.
Bake in preheated 350"F oven until golden and skewer
inserted comes OUI clean , 30 minutes.
l.",.T Panettone
CHALLAH
Challah is WI egg bread OWl is ovcn -ballcdfor the jewish S(thlml/! . It is usually a siraighl , Imtided
locif, bur sometimes Ihe braid is coiled Ii/Ie a Sltail. At Rosil Haslla ltal!, il may be fo rm ec' ill (/ circle,
symboliziltg a prayer risi ttg Iteavellwcml.
lIb 1.01.1' I NGl EDIENT S 1 ~: lbi OAf , 'W 3
'1\ cup waler y. cup
1 lb"p bUller 1'/, l!>sp 211lsp sugar ) Ibsp
IIsp ~I , I \I, I~p 2 cups brcad flour ) cups
'"P reasl I Ibsp
Glo\Z t
I cgg ),olk
IIsp waler
1-2 lSI' (lOppy seeds
M[T lI lll)
Put ingredients in bread pan in o rde r suggested b)' )'our
bread machine instructions. SCI for while bread, dough
stage. Press StMt.
When dough is read )" rC lllove and punch down . Cut
dough into three equal parts. Roll each piece into a rope
about 12 inches long for the small loaf, 1610 18 inches
fo r the large loa r. Braid the three ropes togelher. Pi nch
lhe ends toget her and turn them under. Cover the loaf
and set it in a warm place 10 rise until doubled in
volume, 45 minutes 10 I hour.
Preheat the o\'en to 350"F. Make glaze by bea ling egg
)'olk and water wit h fo rk. Brush lightly over loaf.
Sprinkle tOp with poppy seeds.
Bake until lOp is nicdy browned, 30 10 35 minutes.
V ANOCKA (CZECHOSLOVAKIAN CH RISTMAS BREAD)
This is {l braided loaf, seasoned willi gi nger and nutmeg and full oj fruit (lml
lIuls. II talles somc IVOril to Imead iFI fil e Jnlil and to make /Il e elegant bm ids. The. loaf is bal~ed ill dl/:: OVOI. Tllis recipe will fi t both the
1-l'owu/ and J 0-poulld IJalIS.
' ''G IIEllIEN 1"S
~ cup milk
I 'U ~ <up bllttn
'f. cup sug~r I 15p ~h
'I. ISP grQ\.,md ginger
'" ISp ground nliulIcg
I (SP gra ted I~mon pcrl
3 cups bn: .. d flour
M f.TlIOO
1 lbsp yeast
't. cup shl ercd blanched
31monds
't (UP golden TaISLn $
I tbsp candied ora nge peel
1 egg )'o lk beaten with I Ibsp
water
2 lbsp s liced almonds
conre<: lioner's sugar
Put milk, egg. bUller. Sligar, salt , spices, lemon peel ,
nour, and yeaSt in bread pan in order suggested by your
bread machine instructions. Set fo r while or sweet
bread , dough s lagI'. Press Slart. You may add the
almonds when Ihe machine Signals time to add fTUH ,
but don't add the raisi ns and candied orange peel
because the additional suga r in an already sweet bread
could interfere with the yeast's rising action .
Oil a baking sheet at least 14 inches long. When the
dough is ready, remove and punch down. Knead in the
fruit and nuts. CUI the dough inlO four equal parts.
Take three and roll each to fonn a rope about 18 inches
long. Braid the ropes, pLllch ends togelher. and place on
the baking shee!.
CUlthe remaining piece LIllO fou r equal parts. Again.
take three and roll each between your hands to form a
thin rope about 18 inches long. Braid the ropes and
celiler the braid on lOp of the fat braid. Run wtlled
fingers along the underside of the thin b ...... id . then
lightly press it onlO Ihe fat braid . Pinch the ends
together and press them under the ends of the fat braid .
Cu t Ihe remaining piece into two equal parts. Roll each
into a skinny rope about 16 inches long. Twist the two
ropes together. Cel11er the twist on the thin braid. Wet
your fingers and run them lightly on the underside of
the twist. then lightly press 01110 the thin braid. Pinch
the ends together and turn them under. Use four or five
toothpicks to skewer the braids in place. Otherwise, the
top braids may slip off as the dough rises. Cover bread
loosely, put in a warm place , and leI rise unt il dough
has almost doubled, about an hour.
Preheat the oven to 3i5'F. lightly brush with the egg
wash. then sprinkle the sliced almonds over the top and
press a few into the sides. Bake until brown and a
skewer inserted in a thick part comes OUI clean.
Sprinkle witb confectioner's suga r while warm .
M ORAVIAN SUGAR BREA D
M OH/viCI/1 Sugar Bread is a coffee ca lif: 111(11 origrllll/cd ill Germany and was bl'Ol.ghl 10
the U,li/c el Slates by MoravimlS ""10 sell /cd in Non!, Carolina.
I Ib lIHI I"iG.ED I E I'ITS l l,~ Ib 10A1
5 1bsp milk h cup
'gg I • I yolk
)'; cup mashed potatoes It, cup
J lbsp butter ~ :t, I]"p
\<\ cup sugar 6,bsp
V, ISp ~h ~ ISp
1 cups b~ad £lour 3 cups
I '/, lSp )'ca~1 2\<\ ISp
T O" " IN G 5
'10 cup brown sugar ~ cup
V. tsp cinnamon ): ISp
''; ISp nutmeg ''; tsp
31bsp buner 4 '(, lbsp
MF.TlI OIl
PUI ~ough ingredients in bread pan in order suggested
by your bread machine instructions. Use a 9- lIlch loaf
pan for the smaller loaf and a 9-inch square baking pan
for Iht' larger one. Set fo r while or sweet bread, dough
siage. Press SIan .
When dough is ready, remove from bread mac hine and
punch down. I'm dough in a greased baki ng p:lIl and
turn so all sides of dough are greased. The mashed
potatoes should be plam , with no bUller, milk, or
seasonings. Covet. put in a warm place, and let rise
until doubled in bulk . Preheat oven to 375' F.
Make topping by combining all ingredients m a small
saucepan. Heat , STirri ng often , until bUller is melted and
sugar is dissolved, With your fingertips. gcndy make
shallow indenTations all over the top of the dough.
Spread lOppi ng across 101' of bread. Bake 30 minutes.
SWEDISH CH RISTMAS BREAD
=--.... .... -
TITis is (/ dar/I , dell se lye bread ma(k wilh Sloul
or ale, flavored willI orange peel alld lIlo /a sses, alld sllIdded willI bits of calldied ora l1ge peel. I I is
besl Ca/CII si mply Wilh bUller.
llh 10M I NCI EDI (S TS 1 \.: Ib LOAf
)I cup dark SIOUI or ale I 'll cups
1 Ibsp ~egClable od l 'li lbsp
3lbsp molasses 4 '/, Ibsp
y, ISP salt \0: lSI' ):: cup bread nour I cup
I ~ cups rye nour 211 cups 1 Ibsp graled orange peel 1,/, Ibsp
2 1sp yeast I tbsp
2 tbsp candied orange ~el 3lbsp
MET n o n
Put all ingredients exeepl candied orange pee! In bread
pan in order suggcsted by your bread machine
inSlruclions. Set fo r whole·wheal bread , mediu m crust.
Add candied orange peel after first kneadi ng or when
bcrper i ndicat~ li me 10 add fruit.
I lb Ul,\r
\( cup
t: (UP
%cup
2lSp
21sp
II, ISp
2 (uPS
liSp
GRE EK N EW YEAR'S BREAD
T/ds bread, slightly sweet ami jlQvon'c/ willI orange, is (raC/ilionally emCll on New }'Cl.r~ Eve. TIl(' bailer Irides a coill ill rhe Im:ad, ami (' Ie persoll who
finds if will IIlI Yf' gooel/lld: ill III(: /lew ycm; aCCOltlillg to Cree/lIme/ilion.
I N(; R f. I)I£N TS
'gg milk
bUlIf: r
sugar
gr.l1ed 1e11l()11 peel
graled orang!." pt"el
Sol!!
br('ad nour
yeasl
GLAZE
J \l Ib LOAr
It I yolk
II cup
II cup
61bsp
I trn,p
J lbsp
Yo ISp
J CU lb
1 lbsp
M EnlOI)
Put all dough mgredients in bread machltle pHn. SCI for
",hue or sweet bread. dough stage Press S t.UI.
When dough is ready, remove from pan and (lunch
down . LeI it rCSI 5 minutes. BUller a baking shcet. Roll
the bread imo a rope, about )0 inches for smaller loar.
aOOm 40 inches for larger loaf. Coil .he rope inlO a
drcJc on the bunered b:lking sheet. Insert a foil
wrapped coin in to the dough from the underside, where
11 cannol be scC'n_ Cover dough and put l!l :l warm place
10 risc until doubled , 45 minutes to I hou r. I egg while hcalel1 Wilh 2 lSI' \\3lcr
2-3 tbsp pi fie f1UtS Brush dough with egg-waler wash . Stick pine nuts in
the folds of the dough, follOWing the circular palteTll .
Sprinkle with sug;u ,
(you may substitute slivered almo nds)
1- 2 Ib!.p sugM
Bake bread in preheated 37soF oven unlll golden , about
30 minUles.
Almond PopPYSttd IIrud 08 amaranth nuur 11
i\nadama Brr~d }f Applr Bran Brud -16, i7 /\pplr Kuehen 11 7 t\ppl~ S;ll1ce IIndnul Bread 58 Arncol Grah~m Sread 112
lIagels 85 Banana S"", Bread. COCOnUI
-+1 . -11 h~rlC)' "our II BasIl TOlnat.) Parml$ln
Bread 53 Bath Ilun~ 1,1(} Beer Mustard Br("3.d 2of. 25 BeignclS III lI1aek I'umpc::rlllckd 2J Bolillos 9-f
b"'n t 1 Bran CereallJrud-+l Brtadslicb
Cn sp 7i Sofl75
llrillcbe 95 Brown Sugar PeC"fm Bread 31. 33 buck",'hcat nour ] 1
hulgur II bulgur ... hC~1 nuur 36 BUllermilk Bread. Cracked
Wheal 37 8Ullc. mdk huil Brud 66 BlUlermll\.; Oatmeal IIrcad 28 BUllenndk. Pumpemlckd
Brud 22
(alas 112 (aliforJll3 Almond FIg
Brud68 Challah 123 Cherry Ilazdnul Brud 55 ChIli C heese IIread 51 Cmnamon Raisin Bread 60 Cinnamnn ltaisin Swirl
Bread 110 Cinnamon !)lIcky Buns 106 Coconut fblUna Br~n
Bread -fl . of3 c"rn flour I I cornm"al I! Cornmul Bread , Sour
Cream 18 Cornmeal Yeasl Br~ad 211. 29 Couage Ch~~ 0111 Bread OW cracked wheal I I
INDEX
C racked Wheal BUllermdk
Buad 37 Cranberr) Or;onge Brud 6'5 Crl)l~san1s 71 Cumin Bread. O",nge J I
Oat" Granola Bread -f9
Dou ghnuts, Raised 113
Egg bread lB. 19
fat·fr« dough 13 i;ns i n dough 13 1'l1eead" 93 French Bread 80
Sourdough 1M
Garhe Herb Monkey Bread 72 Garlic Pepper Pnt~lo Rolls B2 Ginger Appl~uce Bread,
I .... u ta's 60 Grabam Bread 26
Apricot 62 gr~ham nour 10 Granola Bread, Dat" 49 Greek NeW Years Bread 127
Hamburger Buns 75 Hazdnut Bread
Apple ~uee '58 Cherry 55
Herb Bread, hall3n J()
lIon~)' Orange Multi -G ra in Bread H
Hone), Whut Bread 17 lIo! Cross Buns 121 I~ o! Dog Rolls 75
Italian lkrb Bread J.O
J(olal·b" 115 Kugelhopf 107
UlUra's Ginger Applesauce Bread 60
la"osh 93 Lenwn Poppyseed Plan 70
M.ango Macadl.m.a Nut Bread 61 Maple Pecan Ilrukrast Bread -fO Mill".! Hrfad 39 millrt flout II millet grains 11 Monkey Bread
Garhc Herb 12 Orange 108
Muravian Sugar Brud 126 Moroccan Bn:ad 9(1
Muffins. I;nglt~h In Multi ·Grain Bread 36
<><II bran 12 OO t flour II o;l1meal 12 Oatmeal Brtad. Bunemlilk 18 Oatmul Walnut Brud 56 01)\"1' Chctse Bread 56. 57 O rllon om Rye Bread 20.11 Orange Bread. C mnocrry 6'5 Orange Cumin Brt;ad 3 I
O ... m ge Monkey Brud 108 Orange Multi ·Graln Bread.
Honey +4 oven b.aklll)!, 9
Pan de Muerl05 120 Panel1on" In Pear llrea<l 6-t Pecan Bread
Brown Sugar 31. J3 Pumpkin 5-f
Prcall Breakfast Bread. Maple-fO Pecan Cnscell1 Rolls 110 Pes!O S"",I Bre"d 78 Pineapple Bread. Tropical 59 Pislolel97 PUa Ilrr ad <;15
Pop pyseed Bn:ad. Almond 68 PuppY$Ced Plait. Ll,'mon 10 POr\u)!,ueS(: Sweet Bread 92 POlato Bread 25 POlalo Clovcrkaf Rolls,
Vl/hule·Wbeat 79 POlal<) Rolls. Garlic PepJXr 82 prohlems (II brc.w baking 1'1-1' Prune Walnut Br;on Srud.,1 Pulla 118 Pump~rnickel. Black 23 Pumpt:mlckel Ilread II
BUllermilk 22 Pumpkin '>ecan Bread 5 ~ PumIXmid;cI RaISin Rolls tIC. 81
quulOa flour II
rice flour II RI(oIl3 Walnut t Inh Bread 58
R}'e Bread 27 Light 20 Onion Dill 20, 21 Sourdough 102 Somdough Walnul 101
Rye CreS(;elll Rolls 76. 77 rye fluur I J
Sail)' Lunn Iltnd 33 50alt 12 Seed Bread 38. 3<,)
Semolma Bread 77 S(:lllohna nOUT 10 Sopaipillas 110 Sour Cream Cornmeal
Rread Itl Sourdough french Bread 10+ Sourdough Rye Bread 102
Sourdough Slatter ]00 Sourdough W31nut Rye
Bread 101 Sourd()l'gh Whole-Wbeal
Bread 101. /03 sora nour II Sunsbint l\read -fS Swedish C hristmas Brc~J 126 S .... ~d ,~h L.mpa Brl""ad 81 S" 'eet Potato Bread i<,)
Sweel Red Ptp~r Sllge Bread 61
sw«teners 12- LJ
Icm~ralUTe of mgrcdicnts 8, L4
Three Kmgs Bread 11 9 tritkale 10 TOmal<l Parmesan Br~ad.
Bas .. '3 frail MIX Brc3d 62. 63 Tropical Pmeapple Bread 59
Va nocka IH Ventrkake 89
Walnu! Brud. Oalmeal '56 Walnut I ieI'll Bread, Ricnlla 58 W ... lnu\ R)'e Bread.
Sourdou)(h 101 "he~1 flour~ 10
whut germ 11 whut gtains II Wheal Germ Yogburt Bread H while bread, b3sic 17 wholt-Whul Pmato
CI""criuf RolLs 79
),,,ast 12. 15 Yoghurt Brad, WhUI Germ +t