INTRODUCTJO.

N
....-~~<--

'Thls

1 friends

·~sa. secret that ror ye<JITs I've tried. [0 share with
Wl10 cook, but it was a secret no one believed:

Bread machines do have their \]""w-s. Most are Inllexlble

in th~ir kneading, fruus and
flU!:>

rising, and baking cycles; rhe)! puree of [he havehnle tolerance [ilr dough

bak LLlg bread is :run an d e.asy Ti me- consuming, deU.nittl}\ Kn~cling,
muscles. mistakes, But diff"icrut? No.
l)al~~11l fleJ\"]bk, ..

yes. tv! essy.

that arc added an rhe beginning

while mcmally relexing, will tire your and tolerant of
the fragrartcc, tile:
[lUI

kneading cycle; andthey

dUH is particularly stir!" 9r soft, But the newer models

Bread di)~gh ls rexrure, [he taste

have d1Jferent settings rot differelll varleries of bread whole-wncat bread needs tnere time torise dUHlc While

The rewards are wonderful-

or hesh-baked

bread an:: unbearable,

bread; sweet breads need less baking time. And il your breadmachine
l1~xiibihL)',you can just stlll doesn't give you enough do Lite lmeading',

because people are oftenmtimidated

by [he mllslcrie:s of

Y~l~t, bread-making aL borne has been ill d::ll1.g,er of becoming a lost art. Using"

let tlie machine

then remove it from. the machine and let il rise and bake

bread machine, baking bread. beccmes one of
111

<weanling.

to

your umeeable.
TO KNOW YOUR

the easiest tasks

the kitchen, yel It produces spectacular

results. You cJ.on'[ have to
[{HIt

worr)"

GETHNG

MACHIN'I1.:

waterwill

be

I{H)

cold to

activate yensr, or 50 11mthat it kills it: the bread machtne ucgul3il£s the temperaurre.
You wont. bekneading

Mastering bread-machi ne bakillg is li ke gelting to
the: quirks and idiosyncrasies

know

{If any new piece or

equtpmenr. Some machines knead longer than others or allow Ienger Tis-I.ng time. Some b[lO:~dparis have dilferent
cap<lJcities. than others,

dougJh until
tbe kneading
IOWOHY

ytfur

muscles
wil] do ",U

ald"lo.t\g_h ihe}' are labeled as the

ache: the bread machine

same size ..Some. models require than others. Plourabsorbs

a lntle more liquid or yeast

fot

y01J-

There's no ileed
unit will while

varym.g amounts or liquid

rhae drahs

frc)'[l1theair-conrhrionlng

depending on the weather, The dough reacts di.ffe~end}' to water that is high-ly acidic or ~llkdio~'_
To get accustomed
[0

Jmerlere

with H5Ing dough

the dough is protected

it's mside the machine, Frorn a dark dense lJumpernickd
10 re<lLher-Hght while bread to a sweer panettone, makinga delicious array of breads is no more work than simply

;1. new machine

Or

[his book, start refer

with a simple recipe, such as basic white bread, and see how it. comes out, 1£yo!.!
h[lV;~ all}'

prohlerns,

to rhe

measuring out die ingredirmlS. Am:1since most machines

Troublesbooting

Guide.

011

p~g~ 14--1S.

have timers, the ingredi.ents can he rneasuredinto

the

bread pan just before you go to bed and the r:reshly cooked

bread

wm be hO'1 Wheti
<L

you. ,v.:.kt: up.
varie[)'

WiTh

bread machine, you !;a[l create an infinile
10

of Ica ... ..s e

suit your tastes, ?omr pam

ry cupboard, and the
.[t

season. Substitute dri,t!d cranberries ~or raisins in a Chrtstmas bread, add cracked wheat to favorite bread to

.give h more Ilber., or decorate a braided io'af with the slivered almonds lelr over [rom another haking project. ¥ou
no longer have
10

settle for ordinary bread,

IN1'I\QD!JC-rtON

VI:EWING

WUNDOW

INlRODUCTION

TMK~NG

BREA.D

Before you start, ass mille all the: ingredients. Be sure that the yeast IS lresh. AU Illg~edierLlS should be at room temperature. microwave
(J

Cold liquids and butter can be heated in the usuallyadd the buu r to the liquid and heal
yOIH

them rogether). Hold a cold egg in bowl of water no houer than

hand for bye: [ro:en ~lea5t
come to mom

minntes Or o while you. review the recipe, or put it in a

Ben=: f\.lL1lOugh

should be given lime to tame [0 room (emper<)lmE'. y€oast
[hal hss been stored ill the tefrigeratorwtll

temperature

quickly enough \:vilhoul special ucatmeru,

Never put yeast in rhe microwave. Be sure the kneading paddle is well seated in the bottom of the pall. Add the: ingredients in rhe order suggesled by the maaufacturers machine
to

The kneadIng paddle should he well scared ,n [he bcu [he 'bread pan.

I

tnstrucuons,

This may vary £rom one

the next. I[ on are using a timer, the order on the

may change: see "Using the Timer," below Fh the bread pan securely into the bread machine, Select setnng contrel panel ccordtng to the: ntanufecuirees and press ~St1lirl." To check rhe dough while the bread is kneading, look for it to form a rairl)' mooth ball that is
11

insrrucuons

bit

tacky to the

touch and set tles only s.lightly when rhe paddle stops Irncading. IT alter the ingredients are mixed, the imprint of rhe paddle remains in the dough and the edges look a little jagged, add more liquid. Stanwith one tablespoon, then add additional liquid one teaspoon at a time, giving the: doug)1- rirae tn absorb the liquid befure adding rnore.df ,l'u: dough is 50
SOrt

dun! t loses its shape as

soon as [he. paddle pauses, add mare nour, one
t

blespoen at a time, Although these
fit most

tustmctions

breads, some breads are deslgned ro have dough that is a little stiffer or soher.

Dom he ,hy abotn keeping thc Iid 'Up and watching
;.It

this

stage. It is only when the bread is in the rising and baking stages that au open li ! 'II\'i11 interfere with! temperature contrels. When the bread IS done, remove It [rnm the machm and the baking pan irrtmediatelj; Otherwise, the steam released by the bread ~vmcondense in the Pili], making the bread soggy on the outside. The bread should be allowed
[0

cool for 20

10

30 minutes before you slice into it.

INTRODUCTION

ADOITI0N

tablespoons

Cif dry milk. per 8 maces), but the clr " miJk

, tub and

'1/'

getables added

31

the beginning of [he knead
t

should he layered with the other dry ingredients so that it dloes not come in contact with the water pt"ematurd)C1 have not had au} trouble using small quantities uf buuer in bread made. eve-might. Hcwei r, ir
YOLl

cycle will be' pureed or shredded imo tiny pieces, [,f yOI1
want rhe raisins tn remain whole chunks, add 11HI tnl
M,05L

r other fruit

10

remain in

j,

mmutes intu the kneading cycle.

wish, you (",an

machines
to

110W

have a beeperthat
['0

signals when it's

suhsrnute

vegetable 01 I,{or butter,

'time

add the additions, make the bread and. have

If yOl!1 are using the timer

no choke: but to add all lngrediems at the- begmnlng, consider the mclsrure c~,:mtt:ntPI" [he addtnrms, Juiqt dried apricots orroasted red peppers may add as much as one or they go through the entire
1:00

Any

or the

breadsin I

dus cookboel .. can be baked in
ILUSC a

JJI

ICOrLVetilil111~1 even.

9'l'.-inch

~0l1[

P{1.I1far

most

Iwo tablespoons or juicei] imerfere with the

breads. The Hf-pound breads made with bread flcur !nay

kneadtng process. Alsc, because

much sugar ,c;,m
like candied,

requtre s hllge.r pan_ The l-pounel breads, that iriclude rye
or low-gluten [lours can be cook d in the 9'~-i1ricb pan, but

east, high-sugar addition

bail should he added late in lh~ kneading cycle,
- S'iNG THE TiM;R

will rise higher end look more attractive in an 8lt-inch pmn,
Unless otherwise indicated, most breads should be baked at 35(rf for 30 to 35 minutes. A
C;il1iHuon:':Iil'Y note

H you are using the bread maehine ! imer so dun the mL'1:ing will be d layed, lit ingredicrus should he layered 5'0 the
yeast does not come hun the dry ingredienl:S,
CO'IHsct

about baking sheets and bread pans:
{lr

rrumy of th pans available today are layered pans with an in5ulatlilg to hake. Some

a construction

or

wuh liquids prematurely.

material [hat changes th cooking ccndiuons,

D( uble-

Generally, you should put the ltquids in first, lullowed h)' and 'tile yeasl hi L Salt and wheal !l;erm

air cushion protect against

. corchmg .. but bread cooked in these pains wiU rake longer

may also itH.crferc with the: }r~a.'il if any sig,nifics..]l~ 1..I.000nli't;,(($ ar in prolonged com. ctwuh the yeasL
Recipes containing
UIl!{,'SS

or the

heavr, expeiJ!5ivl~ pans, with black lower baking
<1.

surfaces will brown the bread Iasu r andneed glass loaf pam, reduce the oven lemperawre

perishableingredients

such as eggs

remperarar s and/or shcrrer baking limes, If you use
by 1.5'E

er cottage cheese should not be made using [he timer, the dday is only om hour or so. You can ubsnune lor whole milk (use rhree

water <!Indpowderedmtlk

.HW. : Bagels (page 851

B

if{

EA D .B A KI N G I N1G RED ~.E.N T S

P

eople have been balting bread since prehistoric

Wh]!.e fiour'flo:urC(K~lS!S5

i:ndudil1g i;n',ead Ilour and all-purpose of the miiled endosperm rWit.h the bran
of

times, beginning, with anunleavened

bread ruadJ.~o[
;;tndm~xt;dwll11
LO

meal g,wtltIJ,d from corns or 'heechnuts

and genu removed. A.U-purpose nourisn:~nlcd w be used
hl: a v.ariety ef way~ :lind]5 made with acombmatton

water, The first leavened bread is believed

have been deugh
~t

baked by the .EgypLiansabou'l

'1-.,000

iLL. SDUle:

hard and soft wheats. Bread [lour, rnHkd spt:cifi.c<lUy lor bread, is made only Irom hard wheal. Bread Hom has
h.~.gh.etgl,tlltfi content and\~n
<Ii

l.efl QU! Ior hours captured wild yeast from the air_ \~'hen the dough was put on. the hearrh puffed up_ That was the first sourdough, bakers went togreetlengths
taste while l:aldng <ld~l:lmge 'to miniruize
to

bake,

absarb mort li(~u](l Bread
Hour.

aW~.ou.gh

made withbread
breadmade

fk:nJ.:r ill rise signirire~rLtly hi,ghrer than w
lh~ br.aily.germ.,

the sour
of beer

with all-purpose

Qf its leavening qualities,

Whole. ..wheat I1LmJI'contains.

~n(l

late[, bakers dis(.Qv(?'Ted a yeast)· byproduct !.lIHil lite 19th century thm. compressed perfected,

endosperm of the "~'heal bcrl)~ ]t bas propoYLionately less glu~t':"nthan bread flour or all-purpose slowly and
Havol·_ 1101 as

brewing that did ,rwt create such a spur taste. [twas not

Ili.'l'lw,l'nrises 'more.
a sligluJy biuer

yeastwes

high.. lt 1m'll' also have

For thosereasons,

11i1,any who]e'·wl'leat breads a:rE

In basic lrread, the },ea:.t, ::jctlvaH:d by warm water and .. red by sugar, remwms_ I( createsttny hubbies of carbon
dioxide gas that makes (he doug~ rise, Gluten, an clastic protein un ~he dough, stretches hubbies. The 1,')fIoreghjtrenh1 bread wi.U rlse.

made with a combinatiou wheat <lind while noms_

or whole-

Souie hakers
add wheat

and holds .lI!L the gas

the flour, the better the

gluten for a higher i.o~r.
Graha:111
filOUf
T

fLOUR

named alter

Bmrley, millet, shonsands

031S,

rye. and wheath ave been nsilled

or years

rar

.

Dr, Svlvester . a 191.his COii1]'sely
mOLllf

.

Graham, devctee,

tUli Europe and As,lll_ Com was a grain

century :hesi~Lh-[ood
<I.

of the Americas, Only wheat and, to a lesser extent, rye,

have the glute n necess'aXY to make leavened bread. The
other glJlillS shollM be used in. combination Hour to make bread. 'With.wheat

,g,ro1Jnd whole-wheat

milled from soft winter wheat,
II has less glutm. than whole-wheat
[ilOltt

and will not rise

as high. The quality of grahal.liI Ilour varies Widely. Some WH EA.T!" 1..0 U RS used £louTs." an': three parts: the huH,
(IF

manulacturers

packagetnlertor

IlQlI;J.T'iUl ''i'"l1e1:tt bum and w

vVhca't ftonrs, the most commonly

label il graham flour, Semolina IlOllf 1.5.,. high-gll1ll:el1 whitle [lour milled from
let

mtlled from the wheat berry The berry consists, or
,Qi1JJ

d:unlIlJ.10r hard winter wheal, It Ismost

often usedm
jt

pasta
H

brsn; the
Of

(and may be labeled :pasla flour) .. 1I. makes a delicieus

small gcrtirl
and [he

bread when used with other flour, By Itself, bea;v)' loaf,
Tririeale-ts a man-made

makes

embryo ins,ide~

grain, a hybrid. of rye and.

endosperm, a searchy
material ~e<:Jds embl)m_ mat

whear, lit is a high-pFOt~h] ~aiu With the hard.lines:s of ry'(C and the gluten ,of wheat, :ahllO'Ugh it is 'besl comblned >ri(h
wheat flour; This guin. was created with the iJmel1l of Cllltivaling it in dlfflcult gro\vlllg cendnirms in poorer pans

rue

of '~heworld,

INlltO

DUCi]ON

Quinna

flour,

<1111

ancientpearlv grain from Peru, g1ves Is

bread a nuny Ilavor. II is very hi.gh in cpW'Ldn,;lnd glu.ten-fr.ee_ Rice flour, the
nOtlfmOS[

'()mm~H"!ly used in g~u!;em-.Fi-e4~
OI

breads, is milled from either white

brown rice, It makes

bread with a sweet flavor and che.\,), texture. Brown rice flour it1dud~5 the bran,
Soybean [!oux gives bread
<I

moist texture and is

vC!"')'

h.lgb. in protein, hut should be used sparingly beqHISe i.n

adds

;il

sli.ghl: bitter r~avor. It ts g~Ulen-.free_ GRAINS

A ~ew or these grnim <Ire easily found: in grocery slo~~~,bm
most will be round only In health-food stores. They will

add taste ~nd text ure
NON-\\'HEAT FLOURS

W

bread, but wH~ f1()t conU'ibme to
III

its rismg, They should be added rn small (Ina,ndlie:!>" wple:!.ll}!" 2. to 'I- labl.l"SpoDI1S for
'WHEAT

Non-wheat yourequire

Hours ate low i~ gluten or ghnen-free and

U.-pmJlld loaf.

5ho~M be used in cornbinauon
glute[JJ-&ee breadIor

wlthwheat

flours unless
wei
111i'!ny

health reas'OI.1IS.

Rye is a hardy

gntiI!l. that .gro\1.'S well tn cold,

Many forms

or wheal.

ant available

as gr_all1l:S. he wheat T

di!;nates where wheal does not. Thats why so

Scandlinavia.n and Russlan breads are rye breads. Ryl'" nom
contains SQOIe giuten, but must be mixed wi th wheat !lour.

berry is the whole grain, and il is much too hard lO ear as it is. ]t can besoftened by spmming (the lbeITyis·soaknl ~11 water ~hat is ehaaged
an l::uour).
at

least twice a day for several days)
wi

Medium or Ughl rye llour
nark rye and pumpernickel

COtlSIS!!)'

only of theendospC):"Lfi,

or ~)y cooking (the berryi s boiled

til lots of ...<:tle;t for
Ihat

are milled ham the bran,

gCl"I11,m'ld (;!ndosperm cfthe
manufacturersmarket

'rye berry and are coarser,
mlly ...ary~ :;01.11(:[I[

Craeked wheat is tnewheal beny into pieces, but
is

has been broken

darker flouts. lis grrnclOl!1ld eoment
a.blend 5ttaple

srillioc l!tare!to eat winhout cooking.
been steamed and l;ulglJl"" hoil in
kfiO<WniI

wholewheat

and dark rye

It can be softened by boibng for 3:0 to 40 minutes. BulguT is a wheat berry thathas cracked.
~t adds

as- pu m pe:rn ic~el.
Arnaranth flour was
it

or the Aztecs. 1t has a nutty.
Itl10S~

erunch

to bread. Tocook

sllglnly spicy llavor. It is l~ig:ner in protein than Ilours, but is law in g}mc'G, Bad.ey flour, mil(~cl fTom Stone Age, ihaslilslightlysweet
Low ,gl u ten
COlUf':1l t. <l

wnter for sixmirmtes and drain lhoroughly. Whcat bran, the outer bun of the gl<l1ill, us also as millersbran qua 11 ti ties. or u tlIpn)cesseodiIn:an Ila ke-s.
[L

gnrin dl.<i,[dares back to the

en t.et~eres

taste, a sort texmte, and a
[rOIn the

with n.b:eelasticity

of gluten <lindshould be used in small

Buckwheat

[lour is

made

trjan~t:ll:lr seeds of a.
to

Wheal germ is the
embryo of the wheal b~try.. It is: high
]1'l I1i 1.1 trients,

cereal grass. It adds a pungent, eanhy Ilavcr
a high-f3t Ilnur, low in gluten ..

bread. lt ]s

h..s

Cern [lour, milled l:rom thewhole kernel [If corn, adds a
sweet £laval to bread. 1,1 is gluten-free. Bdtish eomflour

a

nutty

flavor, and is

Corn starch and

Mgh in ofrls which can

<Ire milled. only from the endosperm,

cause tt to turn rancid if
ills :n01 keptrefrtgerateel, ]3nrn cere a ls, such a s "bran

Millet llour, mined since Neoltthic times <tnG!a staple food in paris of Africa and! Asia, Jdds a yellowi511. color and a p'!easantly g:ritty texture
[0

bread. II

is

low

tlJ

gJulen ..

flakes or All-Bran, <Iremade wuh
wheat bran. and ether [ngre![Iients.

Ost 001;111'",. made from oats that have beengrouml trno powder; is \'ery~O\\1 in gluten and must bemixed wit h wheat flour. hut is high
~r1protein,

incir!ciil'lg slJ.ga1!and s;Jih, arndm(lY be
toasted, They add gaud rtavD'rand texture
to

bread.

OTl~ER Cornmeal, milled from. corn,

CRAlNS adds a sweet L1avOIi:' and,

if

uncooked,
gluten,

a crumbly texture. h can. interfere with the
used in small quanrities

so. shouldbe

UnlESS it is

cooked or soltenedin

boning waeer Hnn.

Millet. 1;videly used as birdseed, can. he added to bread in small amoruni:s in its \",-ho]e, unhulled state. Oatmeal, the most nutritious means old-fashioned

or Ell- cereal

graS5f:s., The

TOiled oats in this cookbook

husk i removed and the grain is sliced, steamed, and rolled, The dried mil may M\.f,It·rouble absorbi,I!l.g t
thicker liquids such as applesauce or buttennilk, little bo~ling water
to

]n l,his

cookbook, most recipes: using (hose liquids eall for a be poured over the oatmeal befor SWEETENERS (Idler Ingr'edient5 ar added. Oa~ bran is the hull of the oat and is high in seluble

nber. Oat brancan interferewith the gluten un. bread
dougll and hould be used in small. quamtrles,
01.1 n

Yeast lerments bcsi when l'i. feeds 'on sugar. Sugar also acts as a preservaaive and Cl()111dbtlt:~ 10 [he golden. color of the
<C'r~lSL But too much. sugar will interfere rising actionand breads and
1l,OU

beJt:\... It 1 and 4 ree

ces for a 1- pou nd [oaf.

YEAST
Yeast is a Ii· tng oiganii5m chaJ is <lctivaru~d when it comes in contact vviLIt warm liquids. lt Ierments
SUg;llI
1110S[

cause

me bread

to

with the yeast's collapse, Most yeast
Utile}' are dessert

are not very sweet,
11:

'Even

bread!s. Df;S~ rt br-eads madeaf terbaki ng.

uaUy get tllu~!irsweetness from a

glaz:~" dry 5Ugalf lopping. Or another ,ad.dition which is Tbeaddl tien of candied Irui t is a particular pro l)km

reaJ:ilywhcn
HQVIN~ver. it

it has

to reed on, which is INhy
SUgp.L on

nIOsL

bread recipescoruai

nat lcesr a. teaspoon o[ flour.

will also feed

In [his book, ycaslmeans active dry yeast. I had the best results wid'i a yeast mad~e specifically for bread lilac hines i.lindsokl in 4· ou nee jars. i:!elilst ill
~ml~-

with breadmachine . When candf d fruil is u ed, it is usually in breads thal .a]ready have severn] tablespoons of sweetener, The kneading Vi,,!1shred the c~liIdiedl fruit .and
release more sugar into the dougi:1. Ca:n.died fndl should be

measured. envelopes alsoworked, ahhough the bread

added.Iate in the kneading cycle, orkneaded tnhy hand if the bread is to be bakedin the oven" Sugar at lso sec hes c<!IsUy; A _gro,wiItg number of machines have a special. setting whh shorter cooking rimes
forsweet breads, ~.f>'OlllV" machine does not have a sweet-

did not rise as high. Lalso tested arapid-rise yeast, and i~ workednicely
on the bread machine's rapid-bake
[~)Ul yeasts

cycle, but itrose the least of all period, I wouldn when
YOIU

I tested.
yeil!H.

Because the whole-wheat llcurneeds a longer l.i5~:ng
l

recommend

uslng a quick-rise

make whcle-wheat

bread,

bread setting, choose the I~ght-c:rust opeion. In small quantities -1 011"2 rn,ble5poon - sugar, brown sug,a,r, honey;. and molasses can be. substituted br each other in equal amnunrs. Sugar and brown. sugar can always
be substituted :£oreach other. Tablespecu for tablespoon,

SA T SaIL~s crttics] in bread. T s'tr-'ngthens the g]utcl'l. Saltfree breadmay rise nicely. butwill then collapse. However, salt in high eoncentrations also inhibits 'the
)reaSl's rising action.

most boneys are sligbdy sweeter than sugn•. Ir the recipe calls Cormore than two tablespoons of sweetener, suhstitutet o Jl~lrts honey Or three pans SUg<lT (e.g.• 02
tahles-pooHs tablespoon of honey , usefour for]. taiblespoo:ns of sugar)" Molasses
[it'Ll

Salt.and ),'e<l5t should ne~.. er be

added so that they come fn eontacr with each other prior to mixing. Beeause some sodiumis necessary for hrend,
UIOS'E

is not as sweet ass ~lgar. When subs

ting more

It ha:n two

pans molasses for three pans su-g;ar.

salt substitutes cannot be used.

COIt,fe doner's sugar contains cnmstarch used as a substitute.

and. should not be

Less

com:i:iJOn]y

used. sweeteners

in bread! are maple ~n Eggs give bread a 1l0r~er cnnrribute

EGGS crust andricher Ilaver 11.11& breads were

s?mp and cern ~yrnp. M.aple s}'l"1llP can be subsututed equs] quanunes,

OJm syrup is not as-sweet as, sugar:- and

shouldbe

substltnted

with

tWO

parts

.001"11

1i}'ll'11P one for

to the leavening,

In this cookbook,

pan. sugar.
liquid forms of sugar, including 110[1llid content of the: ingredi.en
involves subs!i.ttJ[ing a
ts,

tested l\!ri.rlglarge eggs., which are equal to about 2. ounces of liquid .. I generally avoided recipes that 'cart for on ~y part important, of ~rn egg, and increased other ljqtrkls by :2 tablespoons ~nsl\,=ad.\iVheo 1ll!e.I:m"a,ci's egg}' cheracteris though.recipe5 will call for an extra yoU: ..:Breads

h.one:y, molasses, com I f the substu u lion
OT'vkE'

syrup, and maple s>'rllp, should. beecounted! 1JawanJi.the total

mry form Wor a ltqutd lorm,

versa, youwill need. to adjusc the: liqcu~d il1glt:dii.eriU~ aeco rdJI1,gly.
UQUIIDS The variety oJ liquids used inbread- baking is nearly infin~le, Mosi. common arewater,

c.oiltailling eggs should not bemade
delay is no more than one hour.

oua timer unless the

FATS
Fats lire used. sparingly-in most breads, bur are jmportant. and give a neuder texture.

milk, butjennilk,

eggs.

They act as preservatives
margartne,

French

beer, and potato watfi;. but don't be surprised

to come

bread goes stale quickly qeca1.J.s€ LI.uses no fat. lk~llet,
vegetable .oil\ shom~Tling, andlard
slua):1

across recipes; ~hat Hs! wi!1~, Q[,ange juice, or other liquids. Sour cream, yogurt, .an.clioottag.t: cheese should be coumed

CaQ be used,
1'l0

inlell::::hangcahly,ln

qlJanli~ic~ therewill be
<IrE

as Hquids, allli:JolJg.h their consistencies differ and tnt
amount

or other

noticeable
tablespoou beadj usted. Lard

diHe:re:nce . .II you

sub,stitut];ngmore
1(1

than

0111':

~iqllid needed

may .... a.:ry. i?L!r~'ed fnlllla[ldi and mashed ptlrntd'e1; also

of a solid [In for a I:~quid .rat or vice versa, tbe

vegcl3ibh!s such.as applesauce

amount of either liquid in the dough ''Ni,Uhave

contain some liquid. Water that petasoes have' beef!cool~d in adds fla,VOir, mnrlenta, and a softer texture tobread,

gives bread a shghmly flakier texture and. crustier
to m.e tn<lJtg.l:rinc. because it csn contain

Water will give the bread a crisper
ts fine, hut soft (addic) water
DUlY

CrUS!.

Most

Hlp W<ll~.cr

[rlli5h .. 1 dont like

pmdu()e sofr, sticky

water .. U you"['C w.u~:chil1g cholesterol

and w~nt. a 5'Ubsutute
substmue

dough, andhard

(alkaline)
with of:

for buner, use vegcsable oil. You can
quantities

OliVe oU;, kl

'i'l'ffteT will interfere

less than three tablespoons, ,'on are not

hk~ly to

the fermentation

notice a cliEfn~ncem. taste, espedaHy ]f yOll'r,~'not using 'I!:..;"\:rna-virgin olive oil Specialty oils, sucb >\:; sesame and

the yeast.
Milk will give the
bread
ill

..v,aln1!!lL [Ire swang],.. flavored oil,
andsbould 5paringly be used

softer crust
[II

~Jld \([JU

more gol.de

color.

can subsnune
at'l101(l~(S of

eC!u~J

If you warn 'to em every bit of ral out
yOl.1!f

whole,

0:[

skimmed. and non-fat
milk f:o'[each. other, Powdered nOI'l.·fat milk is v~ry helpful in bread-hsking, particularly overntghr, when rhebread Powdered is hdng, baked ona timer tempeeature when the recipe and the ingredients; will be: s.ittitlg atroom milk isalscused

br~d.

YOli

can
Of

subsntuteapplesauce pureed prullle:s .. Pureed fiuitecatains theamount

Iiq,uid in tbe recipe may have to he reduced,
Butter should a~.W<lYs brough t to room temperaru re be

or other

some 'liquid, so

cOiJI5for auorher l'iqu:Ld- such as beer or applesauce:bur yon still wanta Buuennm,
Ell.a)' n'Cc~, to

golden colue and soft.er crust, tender crumbanda
a. pinch of

be[pre the: d[:mglhi is kneaded. So[t butter
hmt brioche,

mIxes

IILIDfe

Use 3 !~blesJ)o,olilS or powdered mHk per .cup 01' liquid.
will give the breada lbe. ne:L1wJilLzed with of tangy flavor, It also m::ldsto till': acidity oI the dough. and baking soda.

t\',enl}': This ~s.esp,edntly crnleal i1'1 Mgh~Ea[breads Hke
A 'note about gIDeasil'l,g ba.\l,:ing sheets or pans: USe buner or solid ve.getab:[e shortenjng. Some margsrtnes may scorch. Oil will soak inte the dough.

TROUBLESHOOTING

GUrDE
PROBLEMS AND
ANSWERS

roo
The:mo'sl bread machine

MUCH

Oil TOO

L1TTL.'

LIQUID

f req uent cause of tmub le wt th bread made in a
is too
IllU1Ch

or too llule hquld, Keep in rmnd born the air. That's; ou time and awful

that flour absorbs moisture
bread m,i\Yturn our humid amount weather,
pEirft:Cl

why a InaL of
[nlll:

• Too much Hquid. Nc~1 time reduce liquid by:2

next, In
all,

tablespoons, then monitor th dough
., YtlU

!'l~nkneads

and

the nour rna • have already ~bsodle!d

adjust liquid or "our rot a Iirm but ticky dough.
omirted the salt or used a salt 5ubstiun -. . hegluten
511.11

eXlf~ ! or 2 tablespoons or moisture. If yeu add the usual

Dr liquid .. it may

rrrusheoom and

COUglI)$i::,

or develop

needs some
is,

to supp rt it as h rises. Minimmn amount l-pound
~o'.Ilf, Yo teaspoon

~. coarse, h()ic}, lexture, likewise,

if rhe dlma,t;e' is very dfY,
or 'it will nl.lve a

'b

1t'1l;,5'PQon Ior a

lor

a

1~~.

the flour t1iLa¥ne·e:da llule extra moisurre, dense, heavy texture or a gnarl,ecilop.
Check lhe dough about 10 minur

pound '~0iiIr_ M0'5~ salt subsunnes Will. not work.
'. Too

much sugar; Decrease by l lablt:5poon next nme.
into d1Jlng rou territory with more 1:113.11
fDI:

s into Ihe kneading oft and s]jgh'-iy la,cky.
\IN}1 soft, seules can't

You're getling
~ (:ILIP

cycle, The dou,gh should be srnooah,
]t

sugar for a I-pound loa£,o tablespoons
ltke candied

alY!-

should settle just the: s.ligb1lf!S! bit, but hold 115 Sfli'tpe when
paddle 5lOp5.

pound loaf, although irice rease the

some reclpes will work wuh more.

the kneading

J f the dough is
lie stops

Don1L {or.g~.tthat sugary additions

CIt!ic kly when the kneading padd
ragged edge-s and imprmts ufU{IUid.

and

hold ~ts

quanu

l

y ,0 r sugar.

[mit

sh:il~e, add 1 l<1JhltspiJotl M [lour. H the doug:h ~s .sti~fwtth

(if the paddl e remain in the
add I tablespecn

BRJF,AD H.AS BUR.NED CR ST, B T CENTl~RIS
• .0'

fiNE

dough for m.ore. than a touple of seconds,

much sugar can cause lhe_'crusL 10 bum. Set eonrrols
01" '

Ier sweet bread and/or li,gh[ crust, iF it sHU burns TEMPERATURE machine other sweeten e r) by ] lab lespoon. Bm "recm mi nu lCS before the machi

ur

does not 1-'1<1.\'. these settings - reduce sugar (or Of remove the bread 5

Ingredients temperature"
rtO~ activate

should he

aLrO(lIT!

remperature,
(IV

ne

is done. Or bn ke the b read in

may be too hot

too cold In patILil:ul:ady

hot

,(l

bllFl~'

pan in

it

eenvenrlonsl even.

or cold we~nhe.r. IJ lhE:in.grc.d,krJiL~,~m;:too eeld, [hey may
the yeast soon enough,

'If they are

lOO W,,1I111-

BRD

N01tUAKED~'

CENTER
f10UF.

such as

011.a

hot day in a kitchen lh,al i nor atr-condlnened ., 'loomueh
tsblespeons

- the )

I

3t

may cause 'the dough torise too much <'Iud
the machine.

liqu~d or nor enough
0

Next time. reduce flour b>t

overflow

lh:~uidby 1 to 2: tablespoons

increase

J: ttl ..

(tf the bread pillnhil5 room [or a larger loaf) ~ dough as it kneads, and adj uat flour or
11

ADDING Anmber
iH

:FRUn

AND VEGE"IABLlES
put. too much 'l!iquid ~]'Ito the
H fru h
I.)

thentaonaor

UquM fer vartable thaican dough is rru II Or vegetables,
the be,ghming

:fI.rm.but sticl:')" dough,

Thee bread :nlaC'h:~ne has-

Ihl~e tolerance

[or dough that varies; much from a set J'a'li~ Of pal1euone -

r vegetables

are added

of Liquid ~o !lQur. l)flt,en." those same breads - especially weet Druids like kug.dhopf machine to make dough

01' the :!,{oe;Jdiog cycle, tlley win be ground up and relea e more liquid! [bam. if they \II>' ore added .11 the
beeper Dr after the first kneading,
10

win

rum out H

fine when baked in a. conventlonal
and. put it In a butrered place f()r 45 rnimnes about 301minutes.
to

oven. Set the bread
]I, punch

if you're using the timer
L 01'

then remove
loaf
palli.

clo\vo,

k Jlelld the bread, h a ve

[0

add. [ru]

vegetables

at ~he

Let It rise in a warm

heginning,. <lind can'[ check Ih~ dough during tbe: l~n~adi~~,
reduce liquids by I
to

1 hour, [bell hake at 37S"F ~o'r
the

2. teOl5_'poons :lor drier addi;tiolllS like
mall

raisins or sun-dried tomatoes, and by l to 2: tablespoons for

'. If it :is a sweet bread and has sticky peekets.jedece
ug..'u or sweetener

wetter ~ddition."t like shredded apple or

d red peppers.

by 1 tablespoon.

TROU
:DRiEAD HAS GNAR:tED

Bl'ESHO

DTING

G U [DE

"f0 P AN D/o Rn;FcA:V\':~

DENSE 1'EX:,rURJE
~,NOI enl!)l!lgh liquid or teo much

• Natenough flour. [ft;.be bread panhas
0[

yeast.

liacre8ise. yeast by 'k le<lSpOm;u next
P roo[

ueae,
iI

• Yeil!jt~:; IiI,ul

Fresh.

by p.Ulting 2: teaspoons
d.iSCll11Q

of yeillil in

m om [ora, large'r loaf, ~dd. 1 to 2. lab lespool1l5

Iiquld

Zl cnp warm w"Wer ]lOS to ll':n::;, H it dQcsnol.devdop thi~ckhead o[ Ieam In. 5 lQ 10 milulh~s,
• l!bu'reus.ingrapid-rise pril(e~m' YE<lSt 01' the rapid-rlsecycle,

ne~t t.im~: otherwise,
~i!lm but sticky texture,
ellli]]

reduce

flour by 2. to '+ l,,"lble!spoons.
l£ you lap rue measueing
to .settle,.
}fOU

the yeast
The

Moniwr d:CJug~}as il kneads and ~djlL'>t liquid or Hom rOir a
(Nolle:
n011l.f
[I] to

sever'.lIl

times 10

get

m;;;I!Ybe

t.njs shorh;ul is <I IOO1!r that does.n>t rise ss high .. "You'n' using }reas,tl~llilYt does not do well in br.e~,d
machines ..Switch
['0

cTamming too much flour

the uleasil!,d,ng cup.)

yeast produced ~pr1'1;tficany fo]" br'(!::Jd

• Teo much lQw~g]Ule:n nOlllr_. Breads thar consist e!'!Hrdy

or

rye or, to a le5:Ser tNlem,\i{ho1e·wbca t flourwill he: dense andlu:::ll\'jt. SOBletnnes, this; is desi fa b~e. I r it is VlO'C,
s.Ubsltilu~e bread flour fur parto [ the: rye or whole-wheat

machines, • You used horl ~ qUid - over 'I ])tF - and it .km~d t he YCtlP'S.L
.~Not e:IHl'ug;h lfquid .Tncrease
'L~meHquid by I tablespooa

ne')';:.t

!lour. Or acldwhL::.u.t g,lulcn,
~oocllstores.

~]'1

addil~H;:

:1Ili.!~i.~aJbic he.;Ilihh~ !,it

• Too mueh 5tl.gar (hm.'ltC!y,moblsses, etc, )m.ay be irae rfering w~l:hye~l.
addtrlens

n~li5

OJ!

hi;gh~$'~.golJbn:;a,d (0]; ]J it has :s.u.gary frutt), reduce
i~

.~Tpomf1Jny e;xtrns, such. as oatmeal, wheal ge rm ,k-uH, er
nuts. su_hsl'i;tmro
[OJ[

l:il.ke candled

51Jg<!1r

byl of

flom. H there is

fOOiL'l]

in your bread

taMesp(Jon,ot

hlc:rea,s~ Y'~[ bey

t:lf:as;pooll_ COii'lVe:rneily, least ili
tE<lSPOO[l

pan ,.add. .1 OlU'IlceS bread flour and about 2' laMc~~poon:s o[ irql,tiq ..O~henvi;s'e, reduce the extras, ,~Dry
gl;1hlS

yeast wo:rk5beUe:rwh.e~,1J thereis

(lIL

5U!g:ar La feed h. Allh,oiu,gl'JJ some reclpes, such as 1Frerlil:ll
Oatr:tile~]i:s.9,

soaked

UP[QO

much Uquid.

Bread, get :along, s:mall:amonnt
.~You're [ising

w~:lho11lll ]1,

.~heyea:s1l rises berterwttba

pa:Hicub:r offender ..Add 1

w 1 tablespoons
TOP

of liquid.

(~r:wfl~tefll~'_ s
(,(H)

n1tUch.lg'l1"~glut,~u f]our;~",c~t;a5Je the
Hour for <!]l-

P'fupOt":n10n orwh.~t~ nour, Or substlmtebread BRiEAD "HAS MUSIUHJOM

wrrn

.iUR

purpesefloue .
• You .• Ulp water .i1sw()c bawd (aHr::aHnc).Add Ienren juice or V'~n~t, e ~. hf:as.I.)oon o:F

UNI!llER.NEATM~ OR. lIAS "lUNNlEl.s

OR COAR.SE

HOLEY T £XYUlRE.
~!

TOG

FtlJ111:ch qliiicl, Next ri me, reduce U
t ben.

the

<JImOlHU

,C)

1·1'ior.1U~d

• Too rnuch .saIL T his, may be because you added sa lly

by I La :2 ta blespoons kneads andadjust but sticky dotl,g'h..

mon1wr the d.ougfuJ as LL
of Liquid! or flour Wiora firm

extras, like sahednuts,
51i1k

without reducing theamount
}ile$t 00

of

theamount

"'Ybu allowed the salt and

come in. contact

wHh

,~Too'mltlcn Ye<JIst.Reduee y,~ast by '~ teaspccn for a smaller l{l~f"% t.~<ll>p~on a larger~.tlaL for

eac h other prior te mixlllg. A '11 concert Irati rmo[ salt t n 19;h ~Urec[contact with
w~j'rm.air to yeaM~!.U'l

kill the

yeast

~.You. opened the ~~d during 'lAC' ]"Isi.ngiltage and allowed e5c~pe_

~.1'00 much y~:l1!'l.L ]toouC!~Lhe amount of

y~as[ by

BREAD IDO:E:5N'T IUSIE AT ALL AND IS A srfILKY
OR Btl RNTU:YERiEl!)i

~ lea spoon next
br~ctRcednce

'll me .

MESS paddle in the P'" rI ,Ot

• Too. muc hHqutd, ~sp0Ci~~y ~f there '<1.f~larrge air po ckets in ]iq1.:IM.by ito 2. t~b]e5poons,
::lii:lj!US[

nut [h:ne.

~.Von forgGl. to se [

toe

n was

not,

chf)ckl{l'J,eadtng.a.L1,d colbrpstog,
hllH

[i:o'u( [or Orm, :sticky texture. high.

n r~ty

seated and carne leose,

,~You omitted the salt. Silh.supports the. gl uteri and stops. u i.l <31]50 stops rhe yeasl.!r1singwo

BASIC BREADS

BASIC \~'~"HIE ]BREAD

POT... vro BltEAD

11 1-:1ON E Y \iVH.E.t'I..T B REA D

2.5

G RAI1AM

BREAD

17
EGG
B~EAD

16
R..YE.
CtJRWMEAL
B,I~Ei'jD

18
S ou ~~ Cr~t.,'\:'vt C O~ N M 1;.\ l B IS.F.A n

27

Yi.. :I\ST
18

"Bll.Et\D

18
ONION

D u.i, RYE .B READ

~UTTERMJLK O.'iT.ME.Al 'BRE,'\D

10
"lIGHT R·YEBRI~.;\D ] TAUAN

.18 Fl. E Rill 30
Bnl:EA I)

:200

ru M IF"~RNICKEL
22

BREAD

,0 ItAN (if

C LJM:I: H R.EA D [\I 3,"[ 33,

BUTTERMTU! PlJMP'ER~nCIf{EL

BR~AI)

'B R(HVN S'V G il.i~ P E CI\, N B REA n
SALty t.u NN ]:H~E/',D

22
BU\CK rUM PEI~NKKEl

B r.J!R

23 M us T.~lIPS
15,

33
R:E AD

ANADAMA

BREAD

34

BAS:~CWHJTE BREAD

T1"~isis .an ,aU-purposi('! wlliU brea.d:. Uis a. good basic,;ecipe WUll l,vl1ich you Cdn try ,dtfferen;t bmnas oj flOl\i.r (mil J,east. asweU as experiment with sHg1it
1V£uiati.ons III t1lle
l ]b WAr I!J ell'P
llti lb WAF

amOlU'lts

,oJ l:n.gredie.~~t5.

water
mHk

~ cup
I()

Put all 1ngI'fdlems Inbread pan in order s1ilggesredby your bread machine Instructions. Set Jor white bread,
mednnn crust. P't'iessS [an.

~.cup
1 ~b~p

Ihsp

b'lmer
sugar

1 tbsp
I t.'iP 2cup5 .2 [SP

"li~ [O$P III;. tbsp 1~I!;r' :3 cups 1 tbsp

salt
bread "f~.our
ye;1_S~

HON.EY
~;..--

WHEAT BREAD'

Ihfsis

sUgl:iay sweet bread with (i, 1\I.~gJ1lp.ml'~nioin'(4 w~~.o'IC-wr~Eat flour: It is goodJol' IWi{lst or sa.ndMt~.chcs.
ill dense.

llb LOA'F
~ cup
!~r;:up

L 11]h WAP milk
)li

cup

Put ingredient.., in bread panjn onder suggested by your breadmachiae ins tructtoas, Set for whole- whea.t bread,

water
bauer

10 tJbsp 311Y.i;p 3 thsp
-

2tbsp

11bsp l~ tbsp ~.t:sp
l~ cup.'>

hone)'
sUg;1it""

medium

'CrUSt

Press Sta_n.

1 % tbsp 1

sail
wh[l~.e-whealt.llol,l[

l:sIP

1~ cups

'tl. C1!lJ],p)
;J:

tsp

bread 11m ..r yeasl

~ cap
Ltbsp

BASIC

.Jl.R,.EA.DS

EGG BREAD

~----

This is artot.hcr aH-purpiJ'se whitf bread, but the a1idttion of egg gives
a subtly richerflavol'
I

U

and texW,rc' tlu1r~basic white bread.

I.b

LO'lIf

[NGlI.iEDIE

ENTS

l~ lb

OAF

1

egg milk butte]" sugar sall bread flour
yea.'>t

1 + 1 yolk

Put ing edients in bread pan in older suggested by your
bread machine tnstrucrions. medtumcrust. Press Start. Set for whtte hr;e§ltd,

Ii cup 1 tbsp
2: tbS"p

X Clip I~ tbsp
3 thsp l~ l.,p

1. tsp
2 cups l~ tsp

3 cups
lV.
[SP

SOUR C,REAM CORN'MEAL
~

B,READ'

This bread: ts sp'ecific,ally jor toast. Unto.astc1a,
T,hinly sUeed, it makc-s
1 ib
LOAf mN,GRHH NT$,

it is ,dry.

ex,cen:enl

melba toast.

Ililib

LOAf

MfTHIOD

1

egg
water
S:01;lt

Put ingredients
~ cUp'

~n bread pan in older suggested by }'our
Set for whi te

:2 tbsp 'h
cup'

bread mac hine ~ns tructions.

bread,

cream

:;~ cup 3lf.hsp
1"; [,hsp

medium crust. Press Start.

2 tbsp

huner sugar salt cornmesl bread Hour yeast

1 [hsp
~ 1:5;p
VI cup III! cups

¥4 rsp
7", cup

21', cups

1~ tsp

2% [SP

!'aGRr-

Egg Bread

...

'ON~.O,N' ILL RYEBREA,D' D ~~-

1 lb

WAF

~.cup 1 tbsp
vegetBJb le oU

1 c~p
JiZ:: tbsp s!!:lg~r

Put ingledicn.ts hl bread pan h'llorder suggested by your bread machine instructions, medium crust.Press s.rn:rt Set for wholeWhe'd)[

bread,

I tbsp
1 ~p

L~ coop l'h tsp
I tbsp

salt
~t:led ~HUw',eed
on.101l

1 usP'
2ts.p

de:hydml:~d miuced : I thsp
eerameal 31ibllp
2,

2ttbsp

114 cups ~ cup
2.
[f:'lp

bre;.ad .11 ur o

cups
~

rye Hour
yetlSJ

]ClJ..lp

2:. (bsp

li :tbsp

L]G'H~TRYE BREAD

~----

This; Ugnt 'ye: bread, Ull1eie wWi bc,e~ ts Ugh,tertn color dnd. texture d,an most l'ye breads. Mi~;d~yjla'wJred') it is gooidfOl" sanawi,ches.

x ~up
1. tbsp 1 tbsp

nat beer
'i:ege:tiil!b~.e oi~ honey

l~ cops
[Y;

Put ing;redk~~ts iT!. bJ'c!l!d. pan in o'rder suggested hy your bread. m~dline~l1smuctions. et for whole- wh,ea[ bread, S
med!iulu crust. PressSeart,

lhsp

IItS tbsp
1't111$'P' 1 % [SP l%mp.s

1 tsp
I rsp

salt
'ca.ra:WiliY seeds

l'A cups
1~1l"p 2 Ul'P

bl"if:ad (lour rye Ileur

llll: cups.
I lh,;;p

PUMPERNICKEL
._....~~-~-

BREAD'

1 lb

I. AF

l\UTUOV

mtlk
1 tbsp vegetable oil

l~ cups
Illllbsp
j

Put ingredients

hilibread psn 'in order suggested by our
. et Ior 'i'ilhole~wheal brel3lcli,

bread machine Instructions. medfum crust. Press Start.

2 tb 'Il'
~ tsp

molasses
:5.13i.]l

tbsp

~ [SP'

2 rtbsp : unsweetened 'co oa
powder 21$p
I~

.3 'lOOp 1 thsp ~,cup

AL~er:n::u.i,'i.tely. make bsgueues, remove dough to '

f:I.'OlU

breadmachine
CUl

after

F:i1';5'[

kneadmg and punch dOM1. recipe, on .

'caroWait seeds
bread flour

dough in two equal parts. RoU each part lnto a

"UP

1 Glp' l1,wp

rye flour
whole-wheat fliour
cornmeal

11Jcups
'X cup 3 'lOOp' ] thsp

thick rope; about 8- inches long for the l.;pound 10 inches Ior the 1 ~-poulild recipe. Put baguettes

2. [IDlP 2. L"P -

baking sheet that h i!ljS b "en sprinkled wi rh commeal. Put tn a warmplace and cover loosely Let rise until

yeast

doubled ill 'VQhu:ne, B;';IIkein a preheated. J5U"F oven :about 25 minutes, or until loaves are ctu:S'Lyand sound
b,oUow_

B'U'TTERMILK PUMPERNICKELBREADI

Tr~isis a ,dense, fiavmful
be
I Jb
LOAf

lye bread, goodjor sandwiches. Tl1.edough. 5.l1ouJ:d c.~~,e'(kede'arbl :iJl the kJ1f·ad:~.ng seagle' ,t(;!, see 'if fnCl'·rt: ~i.~ft,ti,d floLl:r is' ne·6ded. , or

~ cup
v.i

buuermilk
water

y.; cup
'fiibsp ]'!(.; ibsp
3 tbsp
2,ltS tsp

Put ingredients in brad pan in order suggested by your
bread machine- instrucrionsSet [or whole-wheat bread,
medium crust, Press Start.

cup

I tbsp

vegetable oil
molasses
,w_'j cara

1 tbsp l~ lSP %&sp 1 tsp
lY~ cups
}.!

a .- dl 5 sa
salt

b.aking soda
bread flour

It: tsp
1% B,p 2~· cups 11 cups 21~ tsp

up

pump Tnickd Ilour
yeast

lin: tsp

BIAleK P'UM.PERN~C,KEL

Tl~~s ts a lo ery dense. vlery fl(1vorJu~ bre,ad.
l

ulade l... ·'itn

,0; CiJQT5,e

gnn:d oj

pitt~pernlck.e~,j1D'ur.Alrho~,g,h the ,~iextureis light,enc.d sornewlw.t by the ad'dUion ,oJ mas'ned ;p:otatO'e5, it Ls nota higfl lise," It is delicious wUh SWf,e( buuer ,d'one~ bu,£ ~_s dsO' g~Jiocl'Iolsnllawkh,t:s" Because the grinds ,oj c pumpendckel flou:rs vary widely, Ql~bJ'cads m,ay rwt have the same result
.n ~ ]b

LOA,'p:

MIHUOD

~.cu.p
\4 cup

00 rnmeal

6 cbsp
6 tb:sp 6 tb~J~

PMl

cornmeal m breadpan snd pour boiling Waller over

hoiling water v~ry strotl!g coffee mashed po taioes powdered

tt, Stlr.Let cool. 15 mlnures. U [he coffee is hot, add it immediately after stirrtngtn the water. Olhel;Vl.r~Sie" ~d.d it with. the other ingredients .IPUl[e:u:na]n~ng lJil.grcdienl5in bread pan in order suggested.lby your bread macbine instructirms, Set. for whoie-wheet b[,ead., medium. crust.

~~, cup
l1,cu:p

~ cup

2. Ibs.p
1 lb:sp

Him"

), tbsp
3, tbsp

\'ege table ,oiI

J. tbsp
Ltbsp

molasses
unsweetened cocoa

4~~p [% tbsp [% I:Sp H:i!:Sp
1 cup 1cups 2%tsp

I rsp
[ tsp
t;.

salt
cfilraway seeds

cuppumperl::J:icKel

Flour

ill~ ,cups
I.J,4 tsp

bread flour
yeasl

BEER M'USTARD

BREAD

Aklu)I'ughseaSOl;H:d with mu:stard' mid thyl'~N:".this bn~ad is more subtly jI,nvo,-ea thafl you. migtu t!Xp,ed. It goes well with nlea;ts. w,Wh~Onw as a dinner bread or sandwich bread,.
lib
t.DJiiF IN'GJl;~Ui - 'N'TS,

! If:lIb
3 t'bsp

LOlif

M, iI!'r':~~ 'I) 0

11 cup lkbsp
I tbsp

Oat beer powdered milk vegetable oi,~

1~ cups
l~ tbsp

Place all ingredients recommended

in bread pan

~n order
crust
Pr<1E5S

by your: bread machine msnucdons, Set
Stan.

1 lbsp
], tbsp
'~ 1SP

snga.r
D~jon-st:)'~cmusrasd dliedlbyrne salt

] ~ rbsp
3 tbsp
~ tsp
ll(.j t!'O,P

machine for while bread, medium

I tsp 2 cups I~ tsp

bread nuur
yeasl

.3 cups
2%

rsp

POTATO' BREAD
~2--

Mn:du;cl potatoes. a.dd su.btle flavor and tl!xture towJtit,e bre.a:d. Use th,lS us
YOM, would use ordina.rywhiteblCead.

Pot,atoes s,easOI\l:ed with garHc or herbs ad'd a. HiceJlavor to tlle b)"ead.

J!.

Ib WAIF
YL cup 7 tbsp
2; tbsp

INGR-IDI~N"'5

l~ Ib LOAF
~ cup

ma'h£d

potatoes

Put ingredients

in bread pan in orrler suggested
51::1

'by your
lor

P0'lll.to water

l' cup
]

bread machine instructions, If you dcn't have thewater
the potatoes were boiled in, use plain water,

vegetable on

tbsp

1 IDSI'
1 [sl? :2

honey
salt bread Ilour rc:as~

1% tbs,p
.1~, l.~p

white brea~medium

crust, Press Start .

cups
2. tsp

3 cups
I tbsp

The recipe is bar ed on plain mashed potatoes - no mtlk, s

butter

01'

salt However, if you have lehover mashed
With addmons,

potatees

just ;l.djus! the recipe slightly,
I he. 'II".l ter

[or example' by reducing

by 1 tablespoon.

'GRA,H'AM BREAD

Graham fl'm.n; a. IcoarsdY!,'1vund wllole-wliu:at p.ow; gi've5 ti'llis bread a sH,ghdy d1.t:lVY tatun;:'. Mokl5SC.s subtly d1ang,cs the flavor: Lr is g,o'(Jd /'Or Wasr" gl~ined cheese sar~dwkh€s~ Dr es a. .dhmer bread.
Llb
1h ]b

lOAF

IN{lKE[lU~

T!i

]_O.oitF

'METFlon

~, cup 1 tbsp
2, l()SP
i~

water vE::get:3ible oil molasses salt bresd Ilour gr,ahanll1om yeasl

l'~t:WpS
]YJ.lhsp fh.p

Put tngredlears lU bread pan in bread machine instructions. S medium crust. Pne:S5Start,
t

(I

mer suggested by your

for whole-wheat bread,

I:5p

] Ulp
i cup

~~tsp ]¥ cups
I}. cups ~Up

1'6 LSp

--~~-

RYE

BREAD

This is a basic rye lTread, gOQt! Jar scmdwkhes or {j a dhmeT bread. lt. can be bGdud in. the bl'tQcll1'lC1Chrne or bl Lhe oven.
1 .l'b LOA} X
'up
IN Ii RED'I

ENT

s

11'l lb

IOA·f

water vegew ble oil molasses salt

1 Y. cup 1% ibsp 2. tbsp 1 Y.: tsp

llbsp il£p 1tsp IISp

caraway seeds
bread
[I0lU

1',; cups
):; ~LlP 1ts,p

zv. cups
I CUll + 2. tbsp
1 thsp

I i.bsp

rye llour
ycasi

METHO,D

Put ingredients in bread pan in order suggested by your bread maChlil€ instrucdons .. Set for whole-wheat bread. medium crust. Pres Start, For oven-baked bread, set machine for dough stage, \\ hen dough is ready, remove it from the machine and press down. Shape: il into a laTge ban and Hatten it

slig,lnly; Or roll il into a rat baguette. Place it on a
ba.ki.ng sheet that has been sprinkled with cornmeal. Cover the: bread loosely, set 'it in a warm place, and let it rise until doubled in volume, about 1 hour, 'lake a wash of 1 egg lightly beaten with 1 tablespoon of milk, Gently brush til egg wash over the top and sides of the loar Bake the bread in a preheated 375°F oven until the top and. bottom are crusty and sound hollow when

thumped - about 35
'Din at tes,

CORNMEAL YEAST' BREAD

~Boiled wn1l'n.eal. ae'a's jlavm" to ,this pal'f yenow l'H'e(1d"U~ goodJor wast, s,al'u:h""iche:s~ r just flat.eu warm wi,th sweet buttet: o
I Tb lOAf
.I.
]Ifi
IN Gilt!': I) I

s

Ill,!

Ib

Wfl:F

MiEI'H 0

Ii)

cup
I

water

:], { cups I

BoHwater in small saucepan. Add .salt and burter, Then
P011LU

i

P

salt
butter

l~ Bp 21A ibsp
',4 cup

cornmeal ina thin stream, stirring coostanlly, unrll

tbsp

mixture Iormsa thick pas.te. Cook one minute longer, stirring all the. while. Remove mixture fran1 heart and set aside to coo]. When cornmeal paste has cooled, put it in the bread J;lanalong with the other ingredi.ems in [he order suggested hy your bread machine insrrucrions, Set for white bread, medium crust, Press Start,

Iii cup ~cup
1[

cornmeal milk sugar
bread llour

6lbsp
1V. tool' 2%

P

1 X cups
1 'I! IlSP

cups

yeas.[

Ill. F~p

B,UTTERMILK OATMEAL BREAD'

Oatma~J,wju~at ,germ. and b~dt.ermW~ give thfs bread ,(1 soft,!oose ,and d',idi,wre flavor. It is d€HciouS wuh cheese.
1 Ib LO,F ~ cup ~ cup
1,:. cup

tfX,[Ure

1\12:lb
v,er)' hot vml~r
\1,

lQAI~

Mf:TUOI)

,cup

Put oats in bread pan. four very hoi or boiling water overthe oats and stir, Let s][ on least 150 minutes. PUt remamtng ingredients in bread pan in order suggested by your bread machine instructions, Set tor white: bread, medium crust Press Srarr.

roHe.d oats
~(netquick oauneal)
buttermilk

Yo cup

1 cup

1 tbsp 2lb p
1 tsp

butter

l'A tbsp
3lbsp
1~ lSp
~ lSP

sugar
salt baking soda

y; tsp
2lbsp 1% cups
11f-I$p

wheal g rm
bread flour

3 thsp 2i1. ,cups
11l-:; tsp

,east

RIGl'JT

Cornmeal

Ye(lst

Bread

rc

BIll,fADS

]TALIAN HERB BREAD

Tili is (I' delkiau.s wItHe bread, seasoned wHit gel/-he and Itali£ll1 11£:rOs. It 'HeIkes delicious dw~seor meat sandwiches, Qnd is em fxcdlenL dinner bread.
1 Ib LOi\I' llbsp I
] (SP

U,G:RF.DIE

11S"

II_!'

Ih Ul"F

MIOTUOIJ

olive oil

3 rbsp

Heal oil in a 51n3011killet. Add the garlic and herbs. s

dove g[ulk ..pressed
dried! hasf dried o[!~gal'llJ dried rosemary

I or 2 I'~ lSP
Yo .~p

'2 minutes, taiking care not to let the garlic scorch or il will tum biuer, If necessary remove thepan
Saute
[01'

IllSP
',I, losp

from the stove. The herbs will continuing conking in
tile oil's heat. Put the

'ii lSI'
~ LSp

,/., sp t
'!J

dri ed thyme
IlIllH'r

n~p-

V. cup
6lbsp
X ~ tsp

herb oiJ <lind remainiag ingredients in bread pan
yOUT

't. cup
1 tsp
IISp l cups

milk sUylr

in order suggested by

breadmachine

instructions.

Se~ rot" white bread, medium crust. PrCS5 Start,

sah
bread 110m ye.'JSL

I Yl

tsp

3 cups

1~ tsp

2\4

tsp

ORANGE CUMIN BREAD

~T,his light whole-wheaL bread ls dtgl1tly swee.t a:ndJlavon:d with orange alla cum.in, Q; pLmgtl1-L s:~,ice jrequentry used 111 Makc1:!'!., Middl,j! Eastem, Asiian, Ul1tJ Mediterra:new'l! cooking. 1))1 this bread Wit11 diidz£lt or fish.
lib
V.
HH'R'fDIEN'JS

LOAf Clip

Ih Ib WAF

M.[TliO

I)

milk
W<llc'r

r. cup
6lhsp

Put ingredients in bread pan 'in order suggested b • your

,& cup

brad machine msttuctlons, Set Ior whale-wheat bread,
medlnm crust. Press Start.

2 tbs[.'
3 tbsp
1

vegHable oil sugar grated mange peel grotlnd cumm selt cornmeal bread Dour
:

3 tbsp 4'6 rbsp
I''; ibsp

Ibsp
IS!,

t.i

l lSI' 2: tbsp

U41sp l'h IL5p
3 thsp

l~

.nps

\1 cup 1~I'ilS'P

who:!e·whe:n lleur yea5~

,

ncup l' C1!lP
2''; '[sp

BROWN

SUGAR PECAN" BREAD,

1 Ib

LOAf

IN GRI 01 water

IS

i I,~Ib
Yo
CUp

IJOI\li'

M ETlIIO:IJI

~CUp

Put till ingredients suggested

except pecans in

bread pan in order
Set [or

\0:: CUp

milk

6 lbsp :3 rbsp 4~ tbsp 2~, lSp X.
tsp

by your bread machine mstructians.

2 tbsp

bmeer
brownsugar
ctnnarnon salt oar bran bread [lour y,easl chnpped pecans

white bread, medmm or nuts.

crust, Press Start, Add pecans

:3 thsp
1if. lSP ~ [SP 'A cup 2 cups

alter Ihst knei:1lding:or when machine beeps ro add fruit

61D5,P

3 cups 21' I:Sp

1YJ

tsp

~ cup

X cup

SAllY LUNN BREAD
~--

SaUy Lann bre.;Jdori,ginatcd in Gn:;at Ihitajn, but the 500t1'ern United Scalf5 has (J'uimed U t15itsGYiln. 'D-adWonaUy" it is baked' ~na ,tube pan.
]

lbuwr

ING P: EI) I fNT5

llq Ib LOAF
~ 'C'lIP

METIJO

D

'A cup
1.
I~

mllk

Put ingredients

in bread pan in order suggested

by you:r

eggs
buuer
sug.ar sail bread flour
veast ,

3
(1

bread machine insrrucrions, tbsp crust. Press Start, A~.t,emathre]y; oven, setbread
110 bake

SetIor sweet bread, light

CtlP

.3 lhsp
~ tsp 2. cups

4~ tbsp
Y<

tsp
LSP

the bread ina tube

pall

in the

3 cups

machine

for the dough stage. When

l'!ll,Sp

..;'A

ready, remove dough and punch it down. The larger loaf goes tn
11

9- or 10-inrlll tube pan. The small loal will

n~

in a 6- or 7 -Inch lube pan or so all sides are buuered,

5-- or ti-cup souffle or

casserole dish. Butter the pan and tum the dough in it COoverloosely; put in a warm

spot

[0

rise until

doubled in volume. Bake in a
Qlll'U

preheated inserted
t.EfT

350'F oven until golden and a skewer in the br ad C01Ues clean, 25 to 30 minutes.

Brown S!.lig.;!rPecan Sread

ANADAMA

BREAD

Antllaama .bn~'Miis,~ Ne·}:.1.1Eng1and he.Cira~ b!read:,made wid,. cO'Hu:nea', and. mG~'{;t~s:es. [irval'i~,ry. :s:ubsHt:~Jte 7]' cup'W'f1.o~e-wh,E;:at floHrfor ,an eqrAul F cunCN111.i oj l he b-rCild fl 0 U'~:
Llb
]lq_lb

LOAf

LOAF

M.. E:TUOn I

~ cup 1 tb~p' J thsp 1 tsop

water
v,eg~lahle oil molasses
salt

] \4 cups
]I~

Putingred ien rs ~in bread p~n in o.roler suggesM!d. by you r
breadma,dllne mstructions, Set [or white bread, mediumcrusr. Press Sl3":rt

tbli.p

,*1t tbsp

]~ tsp 6lbsp

If. cup
1'~ups
iLl1
Hip

cornmeal

breacll1o!urc
yeast

3 cups·
21A tsp

lit Tl-G R iN 'B·R::'t\1)

COCONUT

iBANAN,A lH:AN

:BREAD

3,6 13 I... U R ·WH EA -'!
3,6
CRi'l.C!\[[J

42
BllEAD
DREAr}" NOlE),

BRAN CEREAL

BREAD

42
ORANGE
M,ll

WI-J I;A"I" EUTTEJ{M,I,LK

TI-GRiUN

BREAD

37
SEEI) BlRE.r\.D WH,E,t'I,"f GERM

44
YOGURT BREAD

39
M1LLEI MA PtE
PRUNE

44S UNSH
IN.E

:B"R.IE.A,iJ'

B KI;J\.[i
t)

39
[P'IECAN BREAKfAsrBREAD

4-5
ApPLE BR.AN g·lCA

40 \iV A Lj"T
BRl'lN B·RE.I-\f)

4,7

41

MULTJ~GRAIN

BREAD

This is ,a d'enJsdy textured bf;Cad with the flavor of scvercd grains. nindudes
enough. lm!aa jl'm ..,- (hat H rises fnttlQ. stRaIt r
i 11> LOI\I"
UH;;, RIE I) I'II N T .5

I[Oftlpac,t

loaf

I It;!. ]b LOAF

'ilCI!lP 2: tbsp

water

I" cup
lbsp
1 lSP

'r.; cup
fi rhsp

Put ingredients in bread pan in order suggested by jour bread machine instrucnons. medium crust, Press Stare Set for whole-wheat bread,

milk
\1egeulb~f" 1)[[

3 tbsp 3 tbsp

honey
sail
whest germ oat. bran hread
001!lt

l%tsp
6 tbsp

1(. cup \l;,cup

6 tbsp

~ .up

1% Cl.rnpS
lli'l ClI,P 1 tbsp

1 cup
2:
iSp

whele-wbear flour
yeast

BULGURWHEAT BREAD

Bulgu., is; cracked 'wheat that has been p'arboiled.1t to who.~e-wh.eal' bread:.
]

add's fi.ber and crunch

~bLOAF-

m JI/j G.R:IED ~EN,[ s

lit.! lb
3 tbsp 3 lbsp 116 tsp
~.

I.OM

X cup 2 tbsp 2. tbsp
1 lSP

buttermilk
vegetable oil.
hOlile'}i'

l~ 'cups

Put mgredients medium crust.

in bfe;;l!dplillnin order suggested by YOUI[
fOI

bread, machine instructions. Set
PH!55

whole-wheat bread,

Start.

salt baiking
50d_g

~ ~sl' 3 lbsp
[

tsp

bulgur coruzneal
bread

tbsp I cup
I.

nour
Ilour

4'h.lbsp 11:1 tbsp H;' cups
ll{ cups. I ~bsp

~

.

.

up

2. tsp

,

whole-wheat
}'Ieas.l

GRAIN

1il1;U::ADS

CRACKED WHEAT BUTTERM1LK

BREAD

~Thtsis a mois,t., 1~eaFtywl1Dle-w"~wt ,bn:ad, with uC!cked. wh,eat i1,ddil'lg texlW"f and heft. It ~sa goad s;audwich bread.
1 Ib
WAF
IN G R.fUIENT5

I ~ lb 61hsp ~ cup
3 tbsp

LIlAI·

M E'UI.O I)

~.cup
q tbsp 2: tbsp

cracked wheal

Put crackedwheat in small

s:19J.. cepan

with 1 to 2. cups

bu u e nnllk
butter

water; Bring to a boil, then reduce heat. to medium and let boil for 6 minutes. Remove from heat. and! drain

2 tbsp
1 [SP I,Ioap 1 c::up 1 cup 1 tsll

honey salt oaliing soda
bread [Jour whole-wheat
y.east

3 ibsp

UiiiSp
~ lSP

thoroughly let wheat[ cool about
Putcocked

]l5

minutes.

wheat and all other mgredtems in bread pan bread, medium ernst. Press Start. the cracked wheat wac , bunermijk or

PI, cups

in order suggested by your bread machine instructions .. Set for whole-wheat Check the dough 0Jfu~r boul 10 minutes uf 'kneading. a Depending on how well-drained the: bread may need a little
U10re

flour

Ph ClipS.
1 lbsp

Dour.

Wh:eclt gem'l,. sesame ~eeds, and~lmfl(),,'Ver seeds ada crun It to d~is lighfl.vho,le-wheat b.rc£ld.
I tb
LOAI, INGREDIEI

rs

Ih lb i o
~ ClIIP

I'

~CLlP

buuetmllk

Put all mgredtems ezcepr seeds in bread pan in order

y.. cup

\ ater
vegetable ell

If: cup

suggested by your bread machiue instructions. Set for whole-wheat bread, medium erust. Press Slal't Add seeds after Iirsr kneading or ,... en machine beeps h add nuts.
To toast wheal germ p-m occasionally
1:0

1 tbsp

1 tbsp
I~ ISJi

:;·ugar
baking soda
:>~1,t
7

1~ tbsp 11S lh-Sp It; asp
UHsp 3 tbsp
-

1 tsp
2. tbsp

toasted wheat germ
whole-wheat e~sl
I1Iii,V,

and sesame seeds, put each in a
1101

'/J cup

llour

~ cup 2~
CUp5

small, ungreased skilletover medium heat. Shake the
so seeds do scorch. Cook unul geHm
1;0.01

1% cups
l:i tsp
3 tbsp
]

bread flour

,2' L5p-

"he Ned

4% tbsp

they are Hghtly brown. et seeds or wheat
before adding them WEh dough.

5lmn(]l\l;'ei~r.(.'d

l.bsp

-toasted Sesame seeds ~ I. V~tbsp

MrLlET B·REAOI
.-~-

This btead uses two fon"5 of mHle.t. The miHel flour ,atlcls. flavm; and whole
hu lle'd millet gives it cmuch. Use ltJor dlees:e:
1 lb
WAr 1 N li.n:'EUI

Oil

toast or /C)'I- sandwh:hes: .

'~TS

.lIn-.

I.b

LOA.

M

J

H'01)

~ cup
1 ibsp

water

ll~ cup~

Pur ingredients medium

in

breadl pan ill order suggested by your
5
t

veg_e:lahle: oil honey
sail whule hulled 111Ulet

l Lb::;p
L 15p

1~ tbsp :3 tbsp

bread machine instructions
CnJ$L

Ior whole-wheat

bread,

Press Start.

.3 ibsp
'~ cup
~CIdP

millet

"I~~
ibsp
~ l:Up

l'h lSI"

rloulr

whole-wheat

Hour

1 cup 1~ [uPS
I -tbsp

1 cup
2. t

bread !lour yeast

P

r Seed Bread

.MAPLE-PECAN

BREAKFAST BREAD

This mli. lH-grai 11 pre,a:dis swede-neel with rnap!€' symp, b~d it is .stal. Ho,t CI swe'tl bnmd_ Havot a!$~ co'mesjmm pecan!;:, w.hich Qil' add.cd at the begln1lhtg al'l,1 grotu~d :up by Oil? fftU,C1diilg ,Ci.ct"iotl, .Bkllgur ~I,J/u:atj sojt,eiu:d srightly by hoiling W~IUj; aLso adds textu.ve...
I Ib WAF
IN IG ItEjiHENTS
] I!~[b Wr'iF

~ <cup
~ cup'
~ Clilp

hlllJgm wh¢~u

boiling water

6 tbsp 6. tbsp
v

milk
buner maple syrup salt chopped pecans

21bsp :1 tbsp
li lSp J"'; c.up

3 tbsp U:i

" cap
ISp

4\4 Ibsp
6 !bsp
G lbsp l\ll,
1

/!: cup
V. Ll:t.P'
]

brsn w'hole-whetll nom
();~n

cups

C'u:p

hl1'l!Id rliour
rf:<list

1 (. cups 2:'t1 tsp

IV;~p

METHOD

Put bu]gur 'in breadpan. Pour boilillg water over il and stir. Let coo] ]5 minutes. Put remalrtlng ingredients bread. pan in ordersugg,e.'ited by your bread machine
inSU1JCllOl1S. Set for whole-wheat bread.jnediurn crust.
~Ii

Press Start,

PRUNE WALNUT ~--

BRAN BREA"D

Tb[<; is a. d,eHcfous bl'l:"ad; l'rlr1de mois.t and sHgJidy sweet by pfi..nnes, and fortified with bran (eTe:al Ev,t::n pnUic-trateys !':ike this bn~",Cld~ s long as they a c!OI'i:~ ,{'mow pnme.s are l:hl!: secn':t iI1.gfe'dlcl1L. The walnuts (Hie: £lidded at die [,e,gin:niHg. sotlMyar:e ground 111' mor:c:Ji.!,u:~:ytita.n usuia:~. adding mion~ }la'!tor tha'~ crunch.
!'b
1 111 ~I

I_OI\f

LOAF

~ '[JUP

wal~r
pcwderedtm
pruTl!~

1 cup I.k
4r~ tbsp

PUt

ingr~cllien.ts ill bread. pall in order suggested by you:r:

J tbsp 'Jf cup

.:hopped pi! led

r. cup
.I'tl. tbsp

bread machine: instractious, Set for whole-wheat bread, medium crust, Press Start.

i tbsp I lbsp I
lSP ~ ClilP

vegetable oll'
molasses

I'/, tbsp ]'4
[SP

s;Jih
chopped. walnuts

6 llbsp

Ih cup I cup 1 cap

: bran Ilil,kes (cereal)
whole-wheat Ilcur

Y. Clip' 1!r.: cups
1'(, cups

bread flot! r

]!!.

I.Sp

2'?- esp

COCON'UT

BANA,NA
.~
~~~:~~

BRAN BREAD

.,.,.,_~_..,p.-.......

Tlt~s b a de·.r.I~e,h~arty br€~l{t on(y sl'igl1tt . sweer, hutfragra11t witb hVp'icrd fi,Q,\iots.. it makes ex-ceu,en( toast., blt( don't HUitt .yolJ.fse:lI to' b~,[tUr - spread 'it 'wfd1 cream. che'Es,e or peanut I!nt.[lte,: Use ,a bran ,~eT€,d rul :b as AH=l:hr1l11, nat bnlll flakes.
11h

1.DAIF

ING~II)III!N15

Ih
]
.~

:tblDAf

1
Itj

,egg
milk

Put ingredien15 in. bread pan in order uggesled by your cup bread machme msrrucrl ns. Set tor whole-wheat bread, mediurn crust, Pr" ss Start .

cur

~ cup 'mas:hetl ripe' ba'Mn~' ~ If, CllP' ~ .3 tbsp butter :z tbsp

1Ibsp t,~ C'1rp
'IS. l5p
I'j ('np

~\oncy

3 tbsp

Flaked coconut

g~a
onm cereal
whole- ..vheat flour

e tbsp
~

lSp

,

~ ClJp

1cup 1 CIJP t \G tsp

llh cups llii cups
2~ tsp

,•
l' i
I

bre"ad flaul:"
yeast

BR,AN' C,EREAL B,READ

This -t:sa den.se butmoisl 'bread' higlt lin fiber P'I'"Qvtded' b~ybHm e:real (not finites) such as AU-Bl"Cln.. It manes ,good bre.adJor Wll_st (n'sandl,vlches .
lib
toOM INGRI;!!)L~Nrs

l.

.;_ bWAf ~ Put ingredient') in bread pan in order suggested by your bread.machine instructions. Se.t for whole-wheat bread, mednnn crust, Press Start rbsp

la; cup
1 tbsp I tbsp 1

milk
vegetable
SUg;iU' '0 i~

I'A cups
ill!: III! tbsp

t5p

salt bran cereal whcle-wheat Ilour
bread !lour
yeast
'

H'1 l P
YtCUP
l~ cups
Ilh cups

Yo

cup'

14 cup
1cup 1~~ ESp

.

214

tsp

fUGlJr

C nconur

Banana

f3ran Bread,

HIONEY ORANGE

~~-

MULTl-GRA,I,N BREAD

Th.is ~readl' pe1fectJo,' breakJrut~is ik:n$C' "Wuh, a sofl' trxtwre" moiSt pCfvmjut M1Uet ,and b~llgt{rw11eal a.a,d Q, lUde cnmd1,
] lb
d,1
II"<lG REl),I:ENT5
WEI.{c:r

an,a

LO,'\F

cup

'IS

I;;.Up

Pu t ing.redients in bread pan in order suggested by your bread rna thine instructions. Set for whole-wheat medium crust, Press. Srart, bread,

~ cup I lb~p :2 th.;;p 1 tbsp
1 tsp

buuemulk
veg,dalb]e' vii. hO!rley gtated erange 'dud

J~mp

mlf thsp
:3 tbsp l~ lbsp Ilk tsp :I.~ t:bsp

salt.
bulgtlr wh~alt whcle hulled wheat

1 tbSp
1 tbsp W, cup \4, cup ~ cup
-

lYl. tbsp
6 rbsp 6 thsp 1 cup

soy

[lour

amaranth nour
W hole-wheat

mom

'~ y; cups
2. iSp

bread f'[our y,ea.1Ot

2. cups
1tbsp

WH'EAT' GERM YOGURT

BREAD

This lu::alt.hy b:r;ead lias a dense but 5,oft ,texlu,n::. lt: is g.o:od Jor toa.s,[
O1r

sanclwkhes.

1 1b

iLOAF

H~GR

ED1:ENT.So

1h

1b lOAF
Pu t ingredients in bread pantn order suggested by your Set Ior whole-wheat bread, bread machtaetasrrucuons.

'~ CUp'

.~cup 1l'bSp
, I

plam yogurt wau:r
'li'egetaibte oil

~ cup 6 thsp

l~ lD5P
31bsp

2. tbsp I tsp 3 tbsp

honey salt
p~wdered m'i.1k
toasted wheal whole-wheat

medium crust, Press Start. 170 toast wheat germ, put it in medium
21!

1% ~sp
41~tbsp

small dry skillet over le.l wheal ge'rm

heat, Cook, .shaking oC!cas;i,onil~llyso gC:J1'm

% cup
l cup

germ bread Rout
flour

6 lb.S.p

doesnt scorch, umillightLyhrow,lJled. cool before adding, it to the dough,

1 cup
2.~sp

1% cu.ps lW cups
1 tbsp

ye:a~n

SUNSHINE B,READ
,~

This is /J, NghtJ whoi,e-wheat btieadfrom California, full of dates a;l1d sunflower seeds. If 'look.!:.)good toast and vegetarian-type sandwiches

of avocado or c.ma.m.,c.hc,!'!s.e.
I 'lhlOAl:

r N G IlE
:'QU.r.

D I INI'S

n 1.'2 lh I.OAF

'~cup
~, .cI!lP

cream

7~C;'up
6 thsp ), tbsp
:3

Put aLB ingredients except sunflower seeds and dates in bread pall in order suggested by your bread machine instructions. Set [or whole-wheat bread. medmm ernst, Pr~8 Start, Add, seedsand dates at he be,~p~r 0'[ after rus.t kne'lil.diI1Ig.

water

2,

t:b p

buzrer
hO£iLe'Y

2. LOSP

tbsp

'/1 tsp
2. thsp

salt

!4 cup
l~ cups

oat bran whole-wheat Iloar
bread nour )',east sunflower chopped seeds dates

"* ts;p

3 tbsp

~,cup
lDA ,cups
2~ [SP

III tsp
:3 thsp

4% tbsp 6 rb.p

~ic.up

ApPLE, BRAN

BREAD'

Tkis bn!(~Jifast I:we,ad. ira,grant with apple cmd cinnamon al1cl,enrkheil with w.lu:,ut genu an!:;ibran cemaJ~ maj~es exceUent toast. A the lViJ.ter content of apples, 'Varies, you rna need to add' a smal'! amotU1t of wain or flotn Howevel'; ,check thle ,dO'~lghlate in the hnead~ng sfage, as the bra:!1F,ake.s win absorb some liquid.
1

1 lb

LOAF

:n>lGRfDIIENT5

Iltl

IbwM

)1 cup

peeled, grated apple:

~ cup .1 [bsp
2 tbsp

water
butter

~ cup y; cup 3- ibsp 3 il)sp

Putmgredients

in bread pan in order suggested by your

bread machine Instructions, Set Ior whole-wheat bread, medium crust. Press Start,
TO' roast wheat germ, put it in a small, dry skillet. Cook

honey
powdered
salt cinnamon bran Rake whole-wheat (cereal) flour toasted wheal germ

3 rbsp
1 t5p

milk

4~ tbsp 1y. [<;1' Hi It5P y,;mp 3 ibsp l \I,_
Cl1pS

over medium beat unttl browned. Shake aDd stlr frequently to keep wheat germ from scotching. Let it cool before adding to bread pan.

1 LSP
11. cup

2 tbsp
]

Coup

% cup llol tsp

bread.

fliOU!f

H~cups
2\1; tsp

ye<'lsl

FRUIT, VEGETABLE, NUT AND CHEESE BREADS
--

-

DATE GRANOLA

BREAD

TROPICAL
erN

PINEAPPLE

BREAD

19
SWEET POTATO BREAD
_AMON

'9
RAmSlN BREAD

49
ZUCCHINI BREAD D[LL BREAD BREAD
BREAID

60
LAURA'S GINGER ApPLESAUCE BREAD

50,
COTTAGE CHILL CHEESE
MA.NGO

60
MACADAMmA

NUT
BREAD

BREAD

50
CHEESE
TRAIL

61.
MIX

51
BAS1L TOMA,TO PUMPK1N CHERRY
OUVE

62
A P'RI.COrGRAHAM
BREAD

PARMESAN

S3
!PECAN BREAD BREAD
BREAD eRA

62
PEAR BREAD

54
HAZ.ELNUT

64
J3ERRY ORANGE BREAD

55
CHEESE

65
BUTT.ERM ILK f RUn BREAD

56
OATMEAL WAl.NUT BREAD SWIEET RED

66
PEfPER SAG E BREAD BREAD 0

56
ApPLE SAUCE HAZELNUT :BREAD

67
CALIFORNIA ALMOND
ALMOND FIG

58
RICOTTA
WALNUT HERB

68
BREAD POPPYSEED BRE

58

68

DATE 'GRANOLA BREAD
._."..-",........",.~~"'~
~~~.

TIlE variety of granolas a"qilahle is ,tremendous. Different types can entirely changt the character oj du bread. OOter than ad'ditim~shke dried fruits ana nuts. the biggest dlfjerel1[(t is in sweetness. This breacl, served tmto,astecl with butlcr" was nJawnrite with Ou Jliends wIta' tried many oJ my experiments.
1 Ib
LOAF

I. - GR.EDU,

TS

] liz

lb

WAf

METHOD

Ih cup
y.. cup 1 tbsp
]

water R1Hk vegetable oil honey cinnam
5a1IL
II

Y. cup
61..bsp 1 Vt tbsp

fum:all ingredients except dates in bread pan. in order suggested by your bread machine mstructions. Set for whole-wheat fruit. This recipe is based on a, bask, not-too-sweet you're starting. wtth a particularly the granola is already spiced, granola. bread. medium crust. Press Start. Add dates after firs!: kneading or when machine beeps to add

tbsp
\oi tsp

1% tbsp
~ ISP

1 tsp
~, cUI:'

!\Ii tsp
lA cup

granola bread flout whole-wheat flour

l'A cups
VI cup

1% cups
X cup

),bu can adjust th amount of honey in the recipe if sweet granola; substitute other fruit, or add nuts, Omit the cinnamon if

1.% tsp ih cup

yeast
chopped dates

lr.; tsp

0. cup

SWEET PO'TATO B·READ
~

potato bread has its roers i.n the southern Utlite,d 5Wtes. It has Q aelica,te Jlavor and pale m-ange aloOr, ut is 110.t fA. swee,t bread, Serve it as an b accompanime:nL itO' S,DUP'0'1' sal,ad, or tOlpl if. with melted. che,ese.
lIb c. ,RiE D r IE N TS
lh ~blOAF

5 weet

LOA.F

I
I

MEl"tlOl)

~cup 6 tbsp 2. tbsp 2. tbsp

xroked, mashed sweet potatoes milk

1 cup
9 ibsp

Put Ingredients in Dread pan in order suggested by your bread machine instructlons. Set for whole-wheat bread,

buHeT sugar
salt

1 '[SP
2. cups

3 tbsp 3 tbsp 11/1 tsp ]: cup
]

medium crust.
"!lou may use canned sweet potatoes for this recipe, hut only if there is no sugar or syrup added. Otherwise, bake or boil sweet poratoes and mash them without any additions. The amount of milk needed may vary slightly depending on [he water con lent of the sweet potatoes,

bread flour
yeast

.2 tsp

tbsp

ZUCCHlNIB,READ

whole~wheat bread. Cottage duese lightens U, ,bulgnF wheat adds cnt:nch, and zucch.ini adds subtle fl,rLvor: 1,t mahes ,excellent toas,l and is alsogoodJot san~dwt, hes, The a:triow1'[ of wale'!' 11ee.ded ma lIal'}"depending on the wafer content oj tJl cottage cheese, so heck ,the clough dwi'ng kneading.
]

Thi- is a medium-weigh!

Ib lOAF
Y,
CLIp

lNGRIEDlcNTS

II III

lb

LOAF

ME.ItO!)

cottage cheese water

'(. cup

Pur ingredients in bread pan. III order suggested by medium crust Press Start.

yOUT

'II cup 'l:
CUI)

6 tbsp
j1:. cUP'

bread machine mstructions, Set for whole wheat-bread,

grated raw zucchini butter sugar salt bulgur 'wheat
who] -wheat Ilour

2 tbsp
1 tbsp

:3 tbsp
IVllhsp

Lisp
3 tbsp

-,rl

IS])

4Vl- tbsp 1 cup 2 cups

':h cup
1jj
ClIpS

bread Ilour
yeast

H~tsp

214

ISp

COTTA'GE 'CHEESE DILL BREAD

Cottage du::f's€ gives this breacl.a feathery I'ig1tc texture. il')l it tn Cl scmdwkh. rr1e amount of water needed may vary s.lightlY~ depending on fIl liquid contenl of lhe cottage cheese,
1 Ib
LOAF
-

INGIl.

D'lENTS

llQ
]

lb

l!OA1'

METHOtl)

¥! ,cup
I

collage cheese egg
vvarer

cup
+

Put ingredknts
1 yolk

in bread pan In order sugge red by your

I egg 4- tbp

bread machine imam lions, Set for whole-wheat bread. medium crust, Press Still-H.

2!h tbsp
1 tbsp Ltbsp

hurter honey

1'4 tbsp
1~ tbsp 1,; tsp

\Il15p

sah
bread flour
whole-wheat flour

l~ cups
~ cup 2 tsp

2\4 cups
1: cup
l tbsp 2. V. tsp
R,' G IH'

dried diH yeast

l~ tsp

Zucchini Bread

FRUIT,

VEGETABL,

N .T,

ANO

CHEESE

B.I1EADS

CHflI

CHEESE BREAD
~--

This is a vel)' flavolful bread, with the camp Iernen ta Iy' tastes oj Cheddar cheese and green chilies. If usingfres11 chilies, choose Anahetms, green New Mexico chilies, 01' poNanos, You may add ajalape1Io or IWO serrano chilies Jor extra ,heat. A note at ehe bouom oj this ,-ecipe ten how to yoast your own chmes. bout you can subslitLtte carmed green chIlies with a small loss of j!avOl: Thi is a hearty breac1lha£ goes wen Wit11 soups. stews, and salCl_cl:s,
1 lh
INGREDIENTS II,! lb LOAF

LOAF

2:

roaste

d

and

3

chopped chilies
egg

1
9 tbsp
1 cup

1. CLlP
7\ cup

milk
grated sharp Cheddar cheese butter

2 tbsp
1 lSP

3 tbsp
] II, ISp

sugar salt bread !lour

1 tsp
2 cups

11.1, L51'

3 cups 2\4 tsp

I.'t

ISp

yeast

Put ingredients

in bread pan in order 5Uggesled by your

bread machine instructions. Set for white bread,

medium crust. Press Stan.
To roast chilies: set oven re brant. Cut chilies in half lengthwise (pohlanos should be cut in three
01"

[our

lengrhv,rise: pieces). Rem ve: stems and seeds, 'Laking, care
La avoid handling

the seeds or inner veins, Place skin

side up on fall or broiler pan 4 LO 6 inches under

broiler.Broil unul the skin is blistered and mostly
brown or black but don'tlet the flesh burn. Don't and dose.

expect the skin to cook uniformly Remo e chilies from
broiler and place in bag or foil envelope
LCl

the chilies steam in [he roil or bag for about 10 minutes. Remove chilies from bag. Peel and diistard skin, Chop chilies,

fRUIT.

VE.G

TA13LE.

NUT.

AND

CHEESE

BREADS

BASIL TOMATO

--~

PARMESAN

BREAD

,

T1Iis is a nwist and savory bf'eac~ seasoned with basil, PanneSQll cheese, and slm~dl'[ed toma.toes. Serve it with .sweet buttcJ; 01' use. it for SQBdwtc.hes. You (:(111 add rhe WmQ,wes at !he beginning or afler [,he: initial kneading, If you add the tomatoes at tl');c same time ,(15 the other ingredien.ts, the bread wW be Q_ ,deep recl~oj'Qnge with very jew l,its of tomaiO.
1 Ib toil!'
II, cup
I r-.1G ItEI) IENTS llti lb LOA!'

METFlOD

water

Y. cup 6 tbsp 3 tbsp II ~
lSP

Add

an ingredients

except tnmatoesin the order

J/. cup

milk
-

suggested by bread machine instrucrions, Set machine for while bread, medium crust. Press Start, U tomatoes
are oil-packed, blot them d:ry, (Tomato on

2 tbsp
1 tsp 1 lSI' 2 rsp
,;\ cup

olive oil
sugar

sail dried basil grated Parmesan
-

1V, tsp
31sp v..Cl.Ip

may he used instead of all or part of [be olive oil in the recipe.) Chop tomatoes or cut with kitchen scissors.

cheese
1nrp,s bread llour
yeast

3 mps. 1 ~b5p

Add them

to

[he dough afier the flrst kneadmg, or when
is

2

tsp

the beeper indicates it

time

to

add Iruit,

'Ii cup

chopped sun-dried
tomatoes

6 tbsp

P'UMPKIN PECAN- B,READ
~~~

This is Jtot tile t:radilional sweet, dens-e" ",liIting powder pUl1'l['kin bread, btH a light (mel slightly sweet yeast bread that is flavored with pumpkin, pecans, and s:p'ices,. Eat it wm'l'l'J wHI1 buttei' or ma}u~lurkey sandwiches wHIt iL
1 lb

LOAI.-

I NG It 'EU I. .If: N T .S

ll,./. ~bUJAr
I~CUp

METHOD PUt

II CIlP
1.. cup 2,

milk pureed pumpkin butter

mgredierus in bread pan

In

order suggested by your

I'I. cups,

bread machine instructions .. SeL [or white bread, light trust. Press Start.
Theamount
Oil

tbsp
YI ISP
~,

3 tbsp
4 'ii tbsp

3 tbsp
L'iP

sugar
-salt
CI.D

Y.

lSP

namon

I'Ii

tsp

nr milk needed niay vary slightlry, depending the water content: o~the pumpkin, Be sure you are
not pu LiUp pie filling. kin

Z; tsp
y,:

ground ginger

~ t5p ~ tsp ~ cup 3 cups
[

using pure pumpkin,

tsp

gro tILl d cloves
chopped pecans

\li_cup

.2 cups, "2
lSP

bread [Jour
'Yeast

Ibsp

CHERRY HAZELNUT BREAD

~~--

This isa light wlwle-whem bna,d, ma.de special by the addition oj tananed cherries and tousud hazelnuts. Il is .not Q. sweet bread, so it goes wiith meals.
I

lb

l.Ol\[-

INIGREIJ

I f.N·!:!:.

1 ~] lb % cup 1
31bsp

LOAF

\'\.Clip
I

milk

egg
butter sugar salt bread 110m whole-wheat [lrnrr
yeast dried cherrjes

1tbsp
llbsp

3 tbsp r; LSp 2~
ClIpS

V, tsp
l';:i cups '/1 cup l'/z tsp 'I. cup 3 tbsp

y...cup
2\', tsp
5 tbsp

chopped toasted hazelrnus

4\1, tbsp

ETHon

ut allIngredlents nsrructions, Set

excep[ cherries and hazelnuts in
rOI

read pan in order suggested by your bread machine whole-wheat bread, medium crust, ress Start. Add cherries and hazelnuts after the llrst neading, or when the machme signals

to add fruit.

Ole: To toast shelled bazelnuts, spread them in a single

er on an ungreased b:dd.ng sheet, Bake them in
5(' F oven
'O'N

H

rOf

10 minutes, stirringtwo
to

01"

three times.

the

lI.1!.l[S

to cool, wrap them in a coarse: towel, remove ll1e papery membrane.

d rub them together

This is an assertive bread fl'avon:d )I\lith greel'l olives, feta cheese, wl-clried tomatoes, atr.c1.thyme. Serve "it with pel tel, homemade 'omara $ot<lP1 C!nlipa ro, 01' salad. n an be bal'?ed in the bread machine" or shaped into a. roll lid loCI! Cind bahed in tl1e oven.
1 lb lb LDAIJ
METHOt)

l.l)'O\;F

IN G RE ill I "EN T i

lit;!

1. cup
llbsp 1 tbsp %
I
lSI'

water

1 cur
lbsp

Put First seven ingredients

in bread pan in order

olive oil sugar dried ih m~
S<iIL

uggested by your bread machine lnsrructions. wlaite bread, medium crust. Press
Iirst kn eading or at the beeper,

Set for

I'/.: tbsp
~ ISp

tart. Toss remalnmg
10

isp

1!h tsp
3 cups 2JIIl511

ingredients wuh flout, (hen add them

the dough after

1 cups

bread non!"
yeast crumbled

] '6 15p
V, cup

"1::0 bake in the oven, set the bread machine [or dough

% cnp 61.bsp
3, tbsp

leta 'dwes,e

stage. When dough is ready, remove and punch down. Shape into a round loaf. Put on a baking sheet mal has been sprinkled with surface with a glaze ornmeal,
COyeT

'A cup
2. tbsp 2 tbsp

coaesely chopped gn:~n olives hopped sun-dried tomato s

loosely and put in

a warm place to rise until doubled in volume. Brush the

bread

[Jour

3 tbsp

or J

egg mixed with 1 tbsp water,
350 F Oven until golden, about

and! bake in a preheated

2:5 minutes.

OATMEAL WALN-UT BREA-O

]

lb

LOAf

1

GIlEnn:NT milk water butter hone),

li'llb /', cup 6 tbsp

WAF

\'! cup if. cup
:I Ibsp 21bsp
]

Put inzredierns medium crust,

in bread pan. in order suggested by your
L

bread machine instruc't]om.·

for while bread,

I Y.. tbsp 3 tbsp 111.. ISp

Press Start.

tsp

L~

(UPS

sah bread Hour
rolled oats chopped walnuts

2't cups
X cup
~ cnp

~-<':Ilp 1,6. CLIp

IIII tsp

yeast

2\4

lSP

RJGlifT

Ollve Cheese BrC'ad

IT.

VEGfTAB,LE,

NUT.

AND

CHEIHi

BREADS

ApPLESAU'CE HAZELNUT

B,READI

This a,PP'ie-Jlavored bread is only sHghtly sweet, but frag,~ant witlt spke. Oatmeal and ha""dnuls give U a nice texture. 1£ is best as ([ bI"ea.hfust bre,ad.
1 Ib
WAF D>fGR!EDIEN-rs
] I,.!

lb W;\f

ME,

111:0 I) 0

'~ cup \'-. up c ~ cup
14 cup
1

old-fashioned
rolled oats bom ng, walter
lHI:Swee te ned

lit cup
14 cup
I!J.cup 90 ml (3 fi l~ tbsp 1 Z\ tbsp
)t.i
OZ:)

Put oatmeal in bread pan. POJt bofling water

er

oatmeal. Stir andlet sit 1S,minutes. Add remaining ingredi,ellts. except hazelnuts. in order suggested by your bread machine instructions. Set for white bread, medium crust. Puss Start. Add hazelnutsafter kneading or at beeper. The applesauce should be thick. If it. is runny, simmer it ina small! saucepan to evaporate excess water. Measure (he applesauce after cocking, since water ll1ay account for nearly oaJf the volume of some store-bought applesauce; Also check the dough
aJl'f:I

applesauce water

first

tb:sp

vegetable nil
honey

1 tbsp

16 LSp
y:; isp 21bsp
VI. tsp

cinnamon allspice
powdered rruik

tsp

\If tsp 3 tbsp
Jf., tsp

salt bread [lour yeasl
chopped toa ted

1~ cups 1~ tsp

lll1, cups

f-h'e mimues of

2'41SP 600 g

g (1',6 oz)

hazelnuts

a~G:Z)

kneading and add water or Ilour if needed. Omit the honey if the applesauce is pre-sweetened.

RICOTTA WALNUT HERB B,READ

llb

LOAF

IN.GRt:OU:

T

ii/lib

WAf

METHOD

2 tbsp 1 tsp ~~cup
I
-

olive

on

3 tbsp 1~ tsp
],

I leal oil in. 8 skillet, Add basil, Cook for 1 minute

over

dried basil ricotta cheese

low heat, Remove from heat and let it coot
volk ,

cup

egg
milk

le.gg+l

Drain .off any watery liquid from the ricotta cheese" Put cooled basi] oil. drained ricotta, and all remainmg mgredients exceptwalnuts
in bread pan in ord r in tru ztlons, SeL Ior snggest,ed by your bread machine

], tbsp :2 tsp 1 lsp 2 cups 1% rsp

'4~ d}sp
1 'lbsp
ill v-; tsp

sugar
salt

bread Ilour yeast
chopped walnuts

3

cups.
lSP

21.

white bread, medium crust. Press Start. Add the walnuts at the-beeper or after the first kneading.

Itt cup

6 tbsp


CancHed pi~'Wapp\!e sweetens this bread w/'I,ich is also flavored w~tl1 ('ocom.d, nutmeg, GIld gil1ge~:It is aeJicim,(s toasted cnulspread wUh o'€am cheese.
J

1 lb lOM=

IN'GREDI:[NTS

I ~ Ib

LOAF

METHOD

~cup
~ cup 2

water

%UIP
6 tbsp J

Put al] but last three ingredients in. bread pan in order suggested by your bread machine tnstructions,
Add

milk butter
hUiil!::}'

Lhsp
!4 Lsp
i~

Ihsp
LSP

about half the pineapple, which will be cut 'into bits by (he kneading. Set for whhe bread, medium crust. fr'es:'; Stan. Add retnaining pmeapple, coconut, and nuts at beeper or a:her first kneading.

2. tbsp

3 tbsp

grou.ndgi nger
nutmeg

VI
'h
~

[SP

lSP

V~lSp
'II cup
Il~ cups

sail

r; iSp
cup
2% cups
2'/: ISP y.;.cup 5 Lbsp

whole-wheat flour
bread flQur

116

lSI'

yeast drccd sugared pineapple grated coconut 'hopped macadamia n~1l5

\1 cnp
V, 'cup

v,:cnp

6 lbsp

'CI.NNAMON

RAISlN BREAD

This is

€J

Hg.ht, sHgl1ily sweet wl1ole'-wheclt bread. It is good Jor toast,. and delicious with 111"ple at" PLUltlJllln butt r.
I~~ lb
)4. cup

1 Ib

LDM"

~ 'GRHH"ENTS

UAF

'mETHOD

~h.cup K up
1 tbsp 3 tbsp

water milk butter brown sugar

Put

an Ingredients

except raisins in bread pan in order

6 Lb5P
3 tbsp 4'/.! tbsp 'If
lSP

suggested hy your bread machme 'iusrructions. Set for whole-wheat bread, medium em L Press SIarL. Add
OJ

raisins alter the first. kneading, signals tha I 'i~is time
to

when the machine

Ih tsp :2 tsp

salt
cinnamon bread Ilour whole-wheat
yeast

1 lbp 2Yo cups
1.1 'up

add rruit.

)'6. cups I,~cup
llSP
~ (UP

if you want whole raisins, add [hem after the Iir: L

Ilour

kn ading, Add [hem at the begi.nning if ou want a
darker color and an ov ran sv eeter, raisiny tast . If yomraisins are so dry that you plump [hem up 'in hot water, blot every bit of wa [CT off [hem before adding them .. Wet raisins ·wilLalter the flour/liquid

I tbsp

raisin

Ih cup

balance.

LAURA'S

GJNGERApPLESAUICE
~~$-

BREAD'

The flavor oIginger GI.na apples is-jus right in this bread, ta .ty .but not overwhelming. Graham flmu- gives it good textut~e.
1 lb

LOAF

lNGRI!DIE

5

I h rb ~ cup
}(;cup :3 thsp

WAF

METHOD

!Ii cup

water unsweetened applesauce powdered milk buller molasses ground ginger salt bread Ilour graham Hour east

Put ingredients medium eru
t

In bread pan in order suggested by your Set for whole-wheatbread,
Press Start,

II: Clip
2 ibsp

bread machine instructions.

1 thsp 2. tbsp 1 LSp
ItS
]

1!h tbsp
3 tbsp 111: isp ~ tsp l~ cups 1V: cups.

The amount of water needed win depend on the water content of the: applesauce. If the applesauc simmer il on the stovetop of flour
to

is runny,

asp
cup

evaporate excess water.

Check the. dough dUl~ng kneading to see if the amount
Of

1 cup 1 ~ tsp

water needs to be adjusted.

1~ LSP

MA,NGO

MACADAMIA

NUT BREAD

With its tropical flavor, this bread goes weN wiilt salad sandwich_
I IbWM'
'(1
!NG II.:EDI ENTS

1(1

fruited chicken

Ii'llb

LOAf

cup

old-Iashloned rolled oats boiling water

~ cup
6 tbsp

'~ [UP Ii cup ~ cup
1 tbsp

pureed mango
milk butter sLIgar

V. cup
6 Ibsp

l~ tbsp 1 tbsp

2 lop
'(, !:Sf)

salt
gmund ginger

't. l:Sp
'11 LSp

~ tsp '~ tsp
Ii Is!_)
20/, cups i

nutmeg bread nour
yeast

1% cups 2 LSp
i(. !:up

IDSp

chopped
macadamia nuts

6 lbsp

MI;TH_OD

PUt

the: oats in bread machine pan ana pour [he boiling
Sill

water over them Stir so all the oats are wet. Let

at

least 15 minutes. Add all the remaining ingredients except the nuts. Set
rOT

white bread, medium

crU_SL

Press Start. Check the dough after about 10 minutes. Depending on the water content of the nmngo, the

dough may need a Huh: more milk or Ilour. Add lhe
nuts alter the first kneading or when [he machine signals
to

add fruit or nuts.

TRAIL MIX BREAD

T fail mix
fruit

ts a jdtche:n-sin1~ sori of concoction made up

tJj (my

,Id:/'ld IOJ dri,ed

seeds, or nuts, Jrmn the Drdinary to llIe exotic, eUld may be sweetened' WHr-l bits oj coconut or miter goodies_ Li1~ewise, Tmil Mix Bn~ad is a r~it(hefl-si/1k sori! oJ b'read.,
s

J Ib to.H
I~

!rU:;, R: E 11lEN

T

Ih Ib
It. cup
.,

lOAf-

r.IETUOD

c-up

~ CLIp

water milk
vegetable oil honev
sail'

Put aU tngredlents except trailmix

in bread pan in. Set

6 tbsp

order suggested by your bread machine instructions. trail mix
3L

2 tbsp
2 thsp

3 tbsp 3 tbsp

Jor wbole-wheat bread, medium crust Press Start. Add the beeper or after first kneading,

1 tsp 1 y, cups
lj,

UHsp
It:ups 1 cup'

hr- . d llour

If the only trail mix you can find is. a l:ni • or rat in and sunflower seeds, doctor it with dates, dried apricots, dried cherries, pecans, or cashews ..Coarsely chop whole nuts such as almond , Avoid using chocol re in the trail mix as lt tends to burn in a bread machine,

cup
ISP

whcle-wheat flour
yeast trail mix

IV!

2\4 tsp
J&c:up

'h cup

APRICOT

GRAI-tAM BREAD

Dried apricots and m..o!'as:sc's ive t~lis J.:weacl a hint of sweetness, whHe the g gmJuuYl flou.r giv··s i,t a sHgl1tl hew texture .. It's a deli iOlitS brea.hfasl, bn.~ad dUl.~ also ,goes well wUh ,d1ic ken: lOT (ream cheese sandwidtes.
B

Ib 71,

U"i/\F

[NGREO!ENT5

]111 Ib LC)'\I-

IIIL I'lTlIO

0.

cup

water
vegetable oil molasses coarsely chopped
dried aprJ(,"ots

1. cup 1 % ibsp :3 tbsp ~ cup
3ltbsp

Pm ingredients in bread pan ln order suggested by your bread machine Instructions. medi urn crust. Press SUITt. et [or whole-wheat bread,

I tbsr llbsp '/\ cup Ilbs.p

powdered ,rn.ilk
salt bread flour

VI tsp 1 cup
Lcup 1 '1~lSP

V. !~P
ll,A., cups flour

granail"i

l'h cups 21.I,Sp
RIGl:IT

east

Trail Mix. i!.read

JIT.

VEGETABL.E,

NUT,

ANO

CI~E.E5E

BREADS

PEAR BREAD

This is based on a bread made in t11e French ,coLU'l.tlyside amid pear orchards .. It has a deHcate, sweet flavor oj pears, It is "I nice tea or bre.akfast bread, or [em be 'used iN mUdly flavored sQlldwiches such as crCCII'fl (he. s and cucumber
lib
LOAI! iNGllEDllfNTS

I III Ib

LO,\F

Y, cup

pea'!"puree
pear liquid or water honey butter
:

1{ cup
4-5 ibsp
1 tbsp 31bsp Y. LSP

ab ut S tbsp

2 tsp 2 tbsp
III LSp 11,. lSP

sail ground gi.nger nutmeg

v. tsp
2 cup. '~~~LP

.Ii

ISP

Y. tsp
3 cups
211, ESp

bread

[lour

yeast

METIIOD

Make the pear puree by peeling and coring 3 pears for the smaller recipe, 4 or .5 pears for the larger one. Cut each pear in several piece' and pL\L in a small saucepan

with] or 2 tbsp water, Start cooking over very low heat.
The pears will qUickly start releasing and no more water will be needed. minutes, processor their own juices, Increase to medium

heat. Cook the pears UULil they are very soft, about 10 Then drain off as much liquid a you can, Pm the peal's in a blender saving the liquid.

Or food

and puree, amount of puree, Pm it and

Mea ure out the required all other ingredients order suggested The amount

except pear liquid in bread pan ill instructions.

by your bread machine

of liquid needed

fOI' the bread will depend
adding pear Iiquid (or -

on the liquid ill me puree, so you'll need to watch the dough for the firSt few minutes, plain water) neither stiff until it reache
1101" £00

the proper consistency

soft. Set for white bread, medium until in is

crust, Press Start. Once you have added the liquid, the bread does not need any [urther auerulcn baked.

CRANBERRY

ORANGE BREAD

n.ts bread is flavored with ,cranberries a.nd. om.nge peel,. but dOl1't save it on1y for the holidays .. It is shghLly sweet, but is twt sweet: enough to be a
ilessert bread. Use itt Jor toast or san!dwiches oj tUl'lu~y or pork.
lib
LOAF ] I.e.!.

Ib WAI'

~n1l"nOD

~C1I1p

wale.
butter sugar salt. grated orange peel

y,

CU.!,

Put ingredients

in bread pari in. order suggested Set Iorwhite bread,

by your

2 tbsp
3 thsp .',1 rsp
2 tsp

3 tbsp

411 tbsp
'r.:,

bread machinemstruetions. medium crust Press Stan.

tsp

[ tbsp X tsp ! cup

You may use fresh or lrozen cranberries, but allow frozen cranberries to thaw before adding them to [he dough. If you add whole cranberries at the sametime (he other ingredients, the kneading action of the bread as

'Ii

lSP

nutmeg
cranberries whole-wheat
yeast

'A cup '4 cup

[lour::

)!; cup

1. 'ft cups
2 tsp

bread f1Qur

2.~ cups
1 tbsp

machine will chop them to the. right stze, Although the
d9Ugh may ~fiitially seem dry, it will gainsorae from the cranberries. liquid

BUTTERMILK FRUIT BREAD

This is a light whole-wheat bUHemliIk breadwHh al~iedfruit and a pinch oj cinnarnunJorjlavOJ~ Use any combination of dried jnsit, including peaches,.
apv'iCOts, cherries, nnsms, and jigs.
Llb 1~~110 ~cup 1 3 tbsp J Lbs;p

LOAf

1

G REDI

ENTS

LO,>,P

v.. cup
il.

buttermtlk

iPUL

aILmgredients except fruit in bread pan in order

~

egg
butter sugar salt baking soda
cinnamon

suggested by your bread. machine instructions. Set for whole-wheat bread, medium crust. Press Start, Add fruit after the first kneadjng or when the machine beeps ns time
LO thai

2 IbS(J 2 ibsp VdSP '/1 tsp \Ii tsp l'h cups

'4
'f>

!5P lSP

add fruit

I'. tsp

bread flour whole-wheat
yeas!.
IT01!f

2Y~cups
X cup
2\1: tsp 11 cup

\1 cup
1'(. tsp
\1'1

cup

coarsely chopped dried Iruu

SWEET RED PEPPER SAGE BREAD
~-

Made with semolina floitu; this is a very light breacL The sage,. toasted sesame seeds, and roasted sweel red bel! peppers: make il very fta:voifu I.
L

Jb

WAF

1l"'GRED'IENTS

11'2

lib LaM

I;' 1'1

cup cup

milk chopped, roasted Sweet red pepIJ rs olive oil sugar
,L

Yo cup
Y.; CLip

2 tbsp l jbsp 3 tbsp 1 tsp
'f,

31bsp
[J', tbsp

casted ses a me seeds: salt

4'(, tbsp 1\I" tsp
Yo tsp

tsp

dried sage bread
semolina yeast
:nOU[

1'(, cups

;l.

cups

r, cup
1'/, ·tsp

flour

1 cup
1\1, tsp

Pin ingredients in bread pan in order suggested by your
read machine instructlons. Set for white bread,

medium crust, Press Start
To toast sesame seeds: put seeds in a small, dry sklllet

ver medium heal, Stir or shake [he pan frequently to op seeds from scorching. Let seeds cool before ustng, mast sweet red bell peppers:
CQt

each pepper into 3

r .:}nearly nat pieces. Place on broiler pan or doubled heet of alumirtum foil. Cook under the broiler until
:!

'in turns black and blisters. The pieces won't cook renly; remove each piece when it Is done. As YOlll each piece, put it
in

"i!mOve

a bag

steam for 10 minutes, then peel
'f

.orf skin.

or

foil envelope to

you add the peppers at ihe beginning

of the kneading,

cnmbinatioo with yellow semolina flour they will urn the bread orange, They will also relea e more ioisture into the bread. If you add the peppers late in .ae kneading, you rnaY need
1 milk.

LO

add another table peon

You may use botded masted red!peppers or

-.as'l your own.

CALIFORNIA

ALMOND' FI'G BREAD

The additi.ons to Ods yogurtJ:n~fad -

almonds

and figs - co"ne fmm

Califonlia:s Ce'~t.ra1 VaHey. It is not ,a sweet bn",ad, ,alawugh the figs give it a hi:nt of sweetness.
1 ~h LOAF \<Zcup
IING.REl)n~" T'

1\12 lb

LOAF,

plain yogur~t water v!:g~!Jlble(lim

1/1 cup
6lbsp'

Put all ingredients

except figs and almonds in bread pan

y; cup
1 ibsp
.2. tbsp
~2

in order suggested b}' your bread machine instructions. Set for while bread, medium crust. Press Stan. Add figs and almonds after the .fhsL kneadmg, or when the machine signals that :iit is time to add hit.

l~ tbsp
3 tbsp ~ tsp 4Y:lLbsp 3 cups 21~tslp

honey
salt oar bran bread Ilour yeast

tsp

3ths,p

2. cups 1111 tsp

'Ii up
3 tbsp

coarsely
chopped rigs slivered blanched almonds

~cup 4~/Atbsp

ALMOND

----~~

PO'PPYSEED BREAD

rh~s is a light, barely sweet bread, with oat-null! adding texture. It is a good bread

for breakfast
lIb
LOAF

OIl'

a. snack, and no'tat all like: those gummy;, overly sweet muffins.
1'12 Ib

1NGR1EDl'ENT

WAf'

METHOD

1
~cup 2 tbsp 2. tbsp 1 'lSp

egg
milk butter
sug;!!: ~ Cllp

Put all ingredients
3 tbsp

except almonds In -bread pan in order Set for

suggested by ymlt bread machine insmrcdons. the beeper orafter the: first kneading.

white bread, medium crust. Press Start. Add almonds at

3 ~bBP
1111 i:SP 3 tbsp
Y, tsp

almond extract poppy seeds, salt

1 tbsp

"I: tsp
VJ Ij,f4

c:up

oldl..Iashioned relled : %. cup oats bread

tup

Ilour

2% cups

1'Ii tsp

yeast

2~ tsp
6 tbsp

% cup

, liv.er,ed.almonds

}

OVEN-BAKED BREADS, ROLLS, BREADSTICKS, AND BAGELS

LE'MO,

POPPYSEED BRAIlD

PESTO

SWHlL UREA D

710
CROISSANTS

78
WHOLE-WHEAT CLOVERL - A:F POTAT10

71
GARLIC HER'B MONKEY

Ro u.. S
ROLLS

BREAD P'UM.PERNICKEJL

79
RIIJSlN

72 Cm:usp
BRE{\,DSTlCKS

80
FRENCH BREAD

74SOFT BlREADSTlCKS

BO
GARLIC iPEPPER ROL S ENGUS,H P'UTATO ROLLS

751
HAM:BURGER BUNS

AND HOT DOG

82
M FflN

75
RYE CRESCE.NT

Rou.s

83
BAGEl.S,

77
SEMOLINA BREAD

8,5

77

LEM,ON POPPYSEED

BRA]D

Slightlswee,t. flavo-red with lemon, and full of poppy s eds, thi braided brea,d maJ~e5 an impressive appeat'mt.ce at bnmdt or teet
I Ib
LOi\J:' INlt:a:.EDI'ENil'5;,

~ I.].

lb

LOIW

MEIIIIQD'

egg '4 cup
3 rbsp 3 rbsp

L f'gg + 1 yolk

Put all dough ingredients in bread machine pan. white or sweet bread dough sLage. Press Stan. When dough is ready, remoi e from pall. and punch

et for

1(' mon yogurt
butter
sug<l1r

Y. CLIp -t'/" ibsp
4'ti tbsp
4l~ rbsp

J Ibp

poppy eecl'
grated lemon peel salt

down, Cut lnto three equal pi eces, tel it rest 5 minutes. Butter a baking sheet, Roll each piece or dough. into a rope, about 14 inches
[01" smaller

IIsp
I ISP 2 C~P$

l tbsp

l'A tsp
3 cups 21t tsp

loai, 18 to 20 inches
to

bread ~our
yeast

Ior larger loa]. Braid three: ropes together and tuck ends under. Cover dough and put in a warm place until doubled, 45 minutes
to

1'4 tsp

rise

1 hour,

1 ,eggwhite beaten with 2 tsp water

Brush dough with egg-water wash. Bake bread in a preheated 3S{l'F oven unul golden, 25 to 30 minutes.

CROISSANTS

T11lS is a nmdt simplified'

,the jlaJ?y l(~yered rro~ssa.l1t th.at requires so much time ,and pattenc« ,tD' malee. It is very bLmeJ)i,but the bu£t,er is 1lneade,d into the: dough with the oOlt:!' i'lgJrecHe-l1is insucul of beingfaided in ciftenvards. U~\le!JI impofuml- th.:;u the lnuter is cU foom temperaHm~ - Jmt u1.elv::d - when ie is used.
ver5ion~ of
INGI!:.EDIIC
'if- •

M/l.KI'_"

~6

MAKES -}r, cup

2-+

Ml:l'U1)1J

'/:.t:up
2. tbsp
'~l

water

Pur all ingredients except glaze in br ad pan in order suggest zd b) you bread machine instructions. while bread, dough stage. Press Start,
Lighlilly buuer
[WO

powdered milk
butter

31bsp
~ cup

Set for

cup

1 d)sp 1 lSp 2 cups

ugar
sail bread flour

l~ thsp

1'6 tsp
3 cups l lbsp

baking sheets.

2 ssp

yeast

When dough is ready, remove (rom bread machine and pu nch
dOWTt

Cut. the smaller recipe in two pieces, the

brger recipe into three pie .es, Let dough rest 5 minute .
1 egg

RoU each piece of dough. into a circle about 10 inches in diameter and

pinch 01 salt

I,

inch thick To get the dough this thtn,

you may need to let it relax a lin.tJ.e during the rolling.
Cut each cir le into eight equal wedt es ..Take each

wedge and roll. H one more lime wah the roll i Itg pin to flauen it 5t~lning at [he wide end of he wedge. roll up

th dough toward the point, stretching the dough
slightly as you go. Place, wtth tip under the roU, on baking sheet. pun ends toward crescent. Make glaze by beating egg and salt together v ith
3.

!"rOITL 50

the roll forms a

[ark.

Brush croissants with glaze. Cover loosely and set in a warm plac _ 'Larise until doubled, about 1 hour. Brush
again with g]az,e_ Bake ill a preheate

J 375':- oven unril

....

golden brown, 20 to 25 minutes .

GARLIC HERB MONKEY

-----~

BREAD

This scwOIY pull-apart bread is a variation on the traditional sweet monhe.y bread. Small balls of garlic-fllNored dough are. dipped lit melted bu.tter season d with garlic and herbs, and layered in: a baking pan. Unlihe sweet l'l1Dl1he-y bl~ead, which tastes good hot or coLd,garlic-herb monkey bread loses its charm wh.en: cold, so time the making O'j the bTicadIto make SiU1l~ it comes out of the oven 5 minutes before meal time.
1. Ib LOAF J/. cup 2 tbsp
1 L~p I [SP
I.NGRIEDI ENT

1If! Ib LOA!'
1'(' cups

Remove the dough from [he bread machine and 'Punch down. Roll dough into a thick log and cut to 24 pieces for the small loaf, ),0
to
OUl

milk vegetabl oil sligar

into 20

3 lbsp
1

36 pieces [or the

l~ tsp

large loaf. RoU pieces of dough into balls (they do not need to be perfectly round), Dip each ball in butter-herb mixture and layer in baking pan. The pieces in the first layer should be close but not touching to give them room torise, On each succeeding layer, place balls so they overlap empty spaces on [he layer beneath. Drizzle any remaining butter over the dougb in the pan.
COVf:r

l~ lSI' 1 : clove garlic, pressed i lor 2 small
6read llour l~ cups

salt

IYi

cUjJS

I'i cup 1~ tsp
4lb5P % tsp

whole-wheat [lour

v. cup
2 V. tsp 6 rbsp
~ LSp

yeasl
butter

2 'cloves garlic, pressed! 3 dried sag
dried

'!. tsp

rosemary,

'# tsp
~ LSP

dough loosely and put it in a warm place
PUl

to

rise.

crushed

When bread has doubled in volume, about 30m 40 minutes,
it in preheated 350'F oven. Bake unril

Yc lSp

dried basil

bread is lightly browned and a skewer inserted comes our clean, about 25 to 30 minutes. 1nven bread on
METHOD

serving plate, remove baking pan, and serve.
jn

Put f rst eight ingredients in bread pan

order

suggested by your bread machine instructions. Set for whole-wheat bread, dough stage. Press Stan. A few minutes before dough is ready, melt butter in small skillet. Add garlic and herbs, Same Ior 2 minutes. ,If the garlic or herbs brown too quickly, remove the pan from (he heat and let the mixture continue cooking in its own heat. The garlic will give nhe bread a bitter Ravor ir it burns. Lightly oil baking dish.

If you need more time to coincide the baking with serving a meal, you can slow down the rising by pu tting the assembled br ad in the refrigerator, then leuing it rerum
across
La

room temperature before baking. Monkey the larger loaf, a /- or B"inch pan for the

bread is traditionally baked in a tube pan, 10 inches
fOT

smaller loaf. However, it looks impressive and tastes just as good when baked in round casserole dishes, about 1 inch. smaller in diameter than the tube pan.

CRISP BREADSTlCKS

Tltes' thill bfcaclsUdlS will J~ecpJor several days an airtight container:
MM;b

if they

are stored i"

Z4

I: N G R,E I} I E1'I T S

M 1<1:536

l' cup
~ cup

water ,'cgel'able oil

I cup

6 ibsp 1 tbsp
:1 '(, tsp

21:5p 1 lsp
2 t.:ups

'Sugar
sail bread
flOUT

3 cups

2

LSP

ye3~l
vegetable
I

1 tbsp iI
about 1 2 tbsp

about 2 tbsp

tbsp

1
2 tbsp

'egg. white
water

sesame or puppy seeds or coarse salt, optional

IETIIOD

Put all butlast three ingredients in bread pan ill order suggesled by your bread machine tnstrucuons.
white bread, doug!'! stage. Press Start. Grease 2: 0.3 baking sheets, When dough is, ready, remove
[Tom

et for

bread pan and

punch down. Cut smaller batch into 24 pieces, larger batch into 36 pieces. Roll each piece between your
palms
10

form a very skinny Tope, about: 8 inches long.

Place bread sticks I inch apart on baking sheet _ Brush lighlly with oil. Cover loosely and set in a warm place to rise 20 no 25 minute Preheat oven to 350°£ tbsp water, Brush ,

Make wash of egg white and 2:

egg wash Ughtly on bread sticks"

Sprinkle with seeds or salt, if desired. Bake until golden
brown, about 25 minutes.

S'0FT BREADSTICKS

HAMS'URGER

BUNS

AND HOT OIOG ROLLS

.--~~~

rhesJ~soft bread sUcks do not keep well, but ,they
are tleHdous s.eiH wanll fmnl the even, Sprinkle them with semme Of' poppy .seeds or coarse salt.
MAKE'

Baking your own hamburger buns or hot dog rolls is a,s easy as 'I11alti,n.g simple dinna roHs.
MAKES 6
INGRfDIBH',S. M~\KE'i 9'

20

INGRF.I!HENTS

MAK1::.5 30

10 tbsp 1

water egg, separated

~ cup 1

1 ~ cup
3 ibsp

egg
milk butter

1
~.cup

2 tbsp 2 tsp
Ltsp 2 cups

v1egelabk sug.u salt

oil

31Lbsp 1 tbsp
1% tsp :3 cups

"W! tbsp

2. thsp
y;_ lSP

sugar
salt bread nom

bread ODtH yeas~ water
10['

J. ibsp 1\ ISP
:3 cups 1 tbsp 3 tbsp

U~tsp
2. ibsp

2~

lSp

2 cups 2 tsp
2 tb P

2 ibsp coarse salt, oprional

yeast milk sesame seedsvcpoonal

sesame or 'Poppy seeds

.';UTHOD

Separate the egg and put the yolk illnthe bread pan. Save

~U:rHOiD

the. white: for glaze, Pu! remaining ingredients
suggested

,excepm
Set for

Pu

an ingredients

except 2 or J tbsp ynilk and sesame et for white bread, dough stage.

last 2 lbsp water and seeds in bread pan in order

seeds in bread pan in order suggested by your bread
machine msrrucnons. Press Sta itt" When dough is T1eady, remove from bread machine and punch down,

by your bread macbme tnstrucdons.

white bread, dough stage. Press Stan.

Grease 2 or 3 baking sheets. Make a wash of the egg whne and 2 :tbsp water. Preheat oven to 350·F.
When dough is read); remove from bread machine and

em smaller

recipe into 6 equal pieces, the

larger recipe into 9' pieces. Ler dough rest - minutes while you butter one or two baking sheets, For hamburger
to

punch down. Cut the dough into 20 pieces for the mailer recipe, 30 pieces for the larger recipe. Rca ach
piece between your palms to form a. rope about 6 inches long. Place: breadsticks

buns, roll each piece into a ban

and flatten ir TOpe and

form a patty about 3 inches wide and.·~ inch thick.

For hot dog. buns. roll each piece into a 6-inch Cover Ioosely and set in a warm place minutes. Preheat oven to 400"E
to

on baking sheet about 1h inches

nanen ~o 'h inch thsckness ..Place IrOHson baking sheet. rise for 20

apart. "Brush with egg wash. Sprinkle with seeds or salr,

if desired.
Bake bresdsncks until golden, 20
to

25 minntes,

Lightly brush tops of roljswith milk and sprinklewirh
sesame seeds,
<II

~rdesired.

skewer inserted in

ron comes

Bake to 11 to ~5 mmures.amtil out clean.

RYE CRESCENT

ROLLS

These rye dinner rolts add an. elegant touch to a.ny meal, casual or Jonnal. They're.so good thaL they

Senwlilta is a. 'und winter whea.l or durtun flour

cion~t'1ted bu t,tel~ 1
MAKES

16

ING·RE,DIlE

'IS

MAKES

24

used to make pasta, b'ut it ,also malu'!s a ,goo,d buad when mixed with ntlla flours. By ilse1j, it makes a v,ery heavy, dense br;ead. Howevet; this lo.af, great "·'.lithpasta, is light and Jlavmjul.
1~bLOA!:' y.; cup
Ltsp
H,j'GREDIENTS Ilil.

7\ cup
2 tbsp 1 tbsp
JI lSP

[lat beer

1 cup
3 tbsp IlllLbsp

vegetable oil

lb

LOAP

bml,ey
salt caraway seeds bread flour
wye flour ye.!1!s[

water

1~

C1l!pS

1'4 tsp l~ tsp 214 cups,

sugar
salt
bread Oour
s' molina nour

:i'h lSp l'/,_ ~sp

1 tsp l~ cups
V,

l tsp

cup

11' cups
t tbsp
3

l'h cups y. cup
1Y. esp

~ 2\1. cups
1 cup

1; isp

yeast
Al..E

2Y-f tsp

1 rbsp

melted butler

ibsp
(i

"I ETHO 0

1 egg yolk beaten with 1 <sp water

Put a~1ingredients order suggested

except melted buller in bread pan in Set
ME nOD

2-3 lbsp sesame seeds

by your bread machine Insrrucnons.
bread, dough stage. Press Start.

lor whole-wheat

hen dough is ready, remove it from the bread machine and punch it down. Cut the: smaller recipe imo two equal parts, the larger recipe into three parts. Let the dougb rest for five minutes. Oil two heets, On a lightly floured surface, roll . ough mnt,oa. tilde
OUIL OT

Put all dough ingredients

~n bread machine pan Set EoI'

white bread, dough stage. Press Start When dough is ready, remove from pan and punch down, Shape it into a fat baguerreSet sheet that has been sprinkled
it on a

three baking.

baking
Cover

with cornmeal.

the lirst section of

dough and put in a warm place to rise until doubled, aihom45 mmutes . Brush loaf with egg g~aze and sprinkle with sesam seeds. Bake 'bread in preheated about 30 minutes .. 375'F oven until golden and bread sounds hollow when rapped on the bottom,

8 to 9 inches in diameter, Cut 'the

circle nuo eight wedges. Starting from. the outside of the: ircle and working toward the point, loosely roll up each wedge. Stretch each roll underneath.

shghrly and pun it into a

rve. Set it on the baking sheet with the point
Repeat with all the wedges, then with [he if.maining dough. Lei the dough rise until doubled. about 1 hour ..Ems], rolls with mehed butter; Bake In a preheated until
IOnS

400~f oven

are lightly browned,

12

'to

IS minutes.

LEFT

Rye Crescent Rolls

PISTO

SWIRL BREAD

A delicious

clou.gh, ,-oiled tjP aud babed iNto" lasty lewI that goes well with soups, salads, pastas, Cind gl'iiled metll (md .fish. ~'Oll can usc siOn?~JJollghl pesta or nwlte you r OWI1, following Uil' recipe below. Jt~ illiportmu that YUH dmtn ofJeX(f5S adfrom 1I1C pesio, but it call be [Idded to the hread lf15lecJd of pl'ai,llI od.
J lb 1.0,\1' 'h cu)J
'IN'G R [1)1 [NT S

IClytT of pcs,u, is spread cm. (I light whole-wheat

1h Ib LOAF !: Clip
61bsp

water

~ cup

milk vegetable oil sugar salt bread flour
whale-wheat yeast peste llour

~ Ibsp
i Ibsp
l tsp
TI

l't.llbsp
I''; tbsp

1'4151' 2'(. cups V. cup
I ~llsp 6 tbsp

:1 cups.
Yo cup

2 lSP ,(,cup

METHOD

Put all mgredtents

except peste in bread pan in order

suggested by your bread machine insrrucelons, Set for whole-wheat bread, dough stage. Press Start
Butler a 91..1-i:nchloaf pan (large enough for either recipe).

Remove dough [rom bread machine: and punch down. Let it rest 5 minutes, Roll it
10
OUI

on a Hgh~ly floured
8 inches wide and 14

surface to Io rrn a rectangleabout

tR inches long_ Spread pesto evenly over surface.
PUL

Roll the dough into a rat 8-ll]ch cylinder. Tucking the
PESTO
I '{;Rr::OIENTS

edge under, put it in the loaf pan. Loosely cover and
in a warm place
10

METHOI)

rise: for I hour.

1 eup [resh bast! leaves

Pln all ingredients except
olive oil in blender. mend,

Bake the loaf in a prehe-ated 350"F oven unul top is

1 tbsp walnut pieces
] dove garlic. peeled '/. cup Parmesan cheese pinch about Ilbsp
5::111
0

adding a lillie oilat a lime. Keep the Pl"s[O rough and rai fly dry so !ha l oil doesn't soak into the dough.

golden and a skewer inserted in the bread comes
dean,

out

30 to' 3'5 mlnutes. Remove the bread lrorn the pan
to

and put it on a wire rack

cool

rOT

atleast ] 5mirm(es

live

0i ~

WHOLE~WHEAT

POTATO CLOVERLEAF ROLLS

These ligfu WI101c-wI1l:tU

mils are excelle!1t with dinllEr:
t'i]J JI'esl1

1J desired,
chives.

ad,d ~ ,tsp

dried o/';egcUlo or clUJ, or 2

sl1ipIJed

'II''''L~12-16
I", CLIp

IN(;RI:IlIE~T~

H\Kl.,

18-24-

mashed pal awes egg
mill vegctahlc ~ugar salt hreaJ [lour uil

t. cup 'I" .up

I
'/<

cup

I thsp 1 tbsp t L'IP

IV:lbsp 1 VJtbsp
i'(, tsp
2 CliP!) 1

] V, cups 7', cup
IIsp

whele-x heat flour
yeast melted buuer

cup
-'1-

1 tbsp
about tbsp

about "3 rhsp

~IETflOI)

.P1.IL all ingredients order suggested [or whole-wheat

~xcepl
JUt

melted butter

ill

bread pan in
Se'

by y

bread machine instructions.

bread, dough stage. Pres Start,

Light1y oi112 to 16murfi.n cups for the smaller recipe,
18
LO

2.4 muffin cups for the larger recipe.
[Wll11

Vhen dough is ready, remove

bread machine

and

punch down. Cut smaller recipe into II La 16 equal pieces, the larger recipe into 18 pieceinto
10

14 pieces, C'lII each
ball and dip

thirds. Roll each piece into a lin

m the melted huucr. Place three tiny balls in each muffin C'up. Cover loosely and sci in a warm place
10

n e until doubled, 45 minutes [01 hour.
Preheat oven remaining
LO

375"E Ugh tly brush
}j ttl

lOpS

of rolls with

melted butter; Bake

20 minutes. until

cps are golden brown.

ov

N-nAK.~D

BREADS,

ROLlS,

IilU~AOSTICKS.

AND

IIAGElS

PUMPERNICKEL

RAISIN ROLLS

FRENCH BREAD

Soft and sligh-ay $Wfe,( pumpemich,d misin
are delicious
Wi't11

mils

dinner.
12-1 o
r

Tr'l:is n:cipe pmduces wonde:ifu.l ba.guet,tes when stHl war-111, but they become stale within a day.
lib
Y<

MAKES

8-12

INGllEI!HE

TS

MAf..'ES

LOAF

fNGEl.1t:.lHENT water

1]r2 Ib
1 cup

AF

egg
1'l.IClip
3 tbsp

1

cup

milk vegetable oil
molasses salt

Vi cup
4Yl tbsp J tbsp
y.;

I tsp 2 cups 2.
lSP

salt beead Hour

11& tsp 3 cups
Ltbsp

2. ibsp
IlllSP

yeast

LSp

], tbsp I LSp

unsweetened cocoa powder caraway seeds
bread flour

3 ubsp
1],.2 L:Sp

Put ingredients bread machine

in bread pan in order suggested

by

your-

'Amp
~ cup
}:1

l~ cups

whole-wheat nom rye no~r yeast
raisins melted butter

] 14 cups ll~cups 1 tbsp
4V2 tbsp

instructions. Set for French bread,

cup

medium crust. 10 make baguettes, remove dough from bread machme after first knead~ng and punch down, Cut into two equel pieces, On a lightly floured surface,
Ivpound

2.. ISp

3 tbsp
1 tbsp

ill II: tbsp

ron

each

piece into a thick rope, about -8 inches long for the
METHOD<

kra], and 10 inches for the larger loaf. Place on

Put all ingredients except raisins in bread pan in order

a baking sheet that has been sprinkled top

with cornmeal.

suggested by your breadmachine
whole-wheat

instrucrlons, Set for

With a sharp knife, cut several dmgonal slashes ill the

bread, dough stage. Priess Stan ..Add the

or each

loaf. iP1H dough in a warm place, cover

raisins after the first kneading or when the machine
signals ill's lime La add lruu .. Lightly oil an 8- or 9-inch square pan for the smaller recipe, a 9 x ID 3-inch pam for [he larger recipe.

loosely and lem_rlsle. until doubled in volume, 45 minutes
to

I hour. Make a wash of 1 tbsp egg white plus 1 tbsp
f.

wat

Lightly brush wash o er surface of loaves. Bake
until crust is gaMen brown and bread makes a

bagueues in preheated 400·F oven for about 25
minutes, top. Foar crustier

v\Then dougb ls ready, remove (rom bread machine ana punch clown. Cut smaller recipe into H [0 L2 equal
piece- , the larger recipe tmo JIl2. to 16 pieces. Ron each piece into a bajl - they do Dot have
[0

hollow sound when thumped. on [he bottom and the

bread, place a shallow pan of boiling water
shelf of the. oven. 0(" lightly spray water

be perfectly

round. Place balls about 1hinch apart in baking PQn. Cover Ioosely and sea in a warm place to rise until doubled, about 1 hour.
Preheat oven inserted

on the bottom

from a spray bottle intra the oven when baking begins,

and one or two more times during baking ..

eo 400"F. lightly brush
comes out dean.

[OPS

of rolls with

melted butter ..Bake 12 to 15 minutes,

until. a skewer

mn ron

RJGHT

Pumpernickel

Rai$~11 Rol:ls

GARlIC

PEPPER POITATO ROiLS

These light: dinner rolls art: seasoned with ga.rtic and .b!ack pepper; and will wmplement almost :a.ny elHree.
MAKES

8-12

:Ii~Gfl.EDIENTS

MAKES 12-]6

METUOD
PUl ;=111

1 3 tbsp
~(UP

egg milk mashed potatoes
vegetable oil

r+

1 yolk

ingredients except milk in bread pan in order

41(, tbsp 'Ii cup 3 tbsp
i 1(. absp

suggested by your bread machine instructions, Set for white bread, dough stage. Press Start,

2 tbsp

1 ~h.p 2

sugar
cloves garlic,

ughtly o~l an 8- or 9-indlJsquare pan

FOT

[he smaller

3

recipe, a 9 x B-inch pan for the larger recipe. When dough is ready, remove. from bread machine and punch down. Cut smaller recipe into

minced

1Y,lsp
]

fresh-ground

black

2% tsp
l)l;. tsp 3 'cups

pepper

.s to 12: equal

LSp

sail bread flour
yeast

pieces, the larger l'edpe tnto 12 to 16piee:es ..Rolleach piece into a ball - it does not have to be perfectly round. Plate balls about Yi inch apart ~n baking pan. Cover loosely and set in a warm.placeto doubled, 45 minutes
1:0 rise.

2 cups'

11', tsp
2 tbsp

2'1.,

[SP

milk

3lbsp

until

1 hour.

Preheat oven [0 375·'f Lightly brush laps ofroUs with milk. Bake 12 to 15 minutes. until rolls are golden and askewer inserted in roll comes
OUt

clean.

EN'GLISH
.~~-'£

,MUFFINS

These English mlAfffl1.s are a bU crisper than the soff, store-boMghl kind, bal they ,have a Ire-sitler flav01: The easies-,r way La maJu them 'is. with a 3-il1ch mund cookie cutter and a.gr:iddle, but you can use a dean tuna orp'ineapple
an!

and a large skillet
rtllETI':10D

MI\KES ][.0-]

2

~NGREDn

TS

MAKES

15-18

Vi cup

water

6 tbsp

Dissolve the baking soda in the water. Put the water and remaining mgredients exceptcornmeal in bread pan in Set order suggeseed by your bread machine tnsrructicns. for white bread, dough stage, Press Stain, Sprinkle cornmeal on a baking sheet or large platter.
\i hi te commeal is more esth .tically pleasing

V~tbsp 'ilt:up
2. thsp

h:rukitlg soda
milk

¥.lSp
Y. cup 3 tbsp i tbsp ~ I~Sp 3 cups 1 Ib5p

vegetable; oil sugar salt bread flour yeast
cornmeal

2 tsp

Vl tsp
2,

cups 21sp

all. Engli h

muffins, bur. yellow will do the job just fine. When dough is ready; remove it and punch it down and cut i[ ill half. let it rest 5 minutes. Then on a. lightly floured surface, I'OU out the firsthalf
co % inch thick. With the
0[1

cookte cutter, em out 3-:illch rounds. Put the rounds

the eommeal-covered

baking sheet, then turn to coat

b th sides. Repeat with the second half. If you wish, you may roll up [he scraps, knead. them a little, let the dough rest a [e;\lv minute , (hen roll it out andcut be tough. Cover muffins and let them rise 4" minutes. if you have a griddle, set it Ior moderate heat. If not. place a: skillet - preferably one with a non-stick finish over moderate heat 1£ the griddle or pan is wellseasoned, It will not require oil, If not, use just the barest trace of oil to cook. Cook until muffin .ottoms are nicely browned, [hen turn and cook the other side. Cooking time will vary from 6 to lOmimues according to the temperature of your
SLOVi(~:.

a few

more muffins, Don't reroll yet agatn - the muffins win

per side

--~~.
Dens· and chewy, bagels are a deHght

BAGELS

Hley are split and toasted and served with batter or cral"11 dleese. TIleY also mahe delicious satldwici1es. You can experiment by adding dwpped sQrdeed oniO"tlS, or r:aisins ,ana ci.J'tt1:amOl'l, to t11edough.
Wl'.ICIi
IN GInn EIENTS

MAKES

8-10 1 liJ cup
]

;...t.\IC'$

12-15

n::THOD

e.gg
milk vegetable oil sugar

1 1Cll]P

Put an but bst [our ingredients

ill bread pan in order

suggested by ,our bread machine instru tions. Set [or
white bread, dough stage. Press Start. When dough is. ready, remove from bread machine punch down. Cut smaller recipe into 8 to 10 equal pieces, the larger recipe into 12 to i5 pi ces. RoU each piece between your palms to form a and

tbsp

IV: tbsp 1 tbsp

2 ViP

\II
2;
]

lSP

salt
bread flour yeasl sugar egg white water

¥."tsp
), cups 1 tbsp
1 tbsp 1

2 cups,
[SP

lbsp 1 2.
ISP

thin rope, about
to

8 rnches long wuh tapered ends. Bring ends together Iorm a circle, with the tapered ends overlapping, moistened ends
50

215p

"'lith

seSEIUe. or PQPP)I

seeds 01" coarse salt

fingers, pinch or lightly knead the joined fastened, or it will come

the circle is securely

apart la ter.
Set {he bagels in a warm plaice t rise and cover them loosely They should rise Ito 400'E While the water
to
£OT

15"minutes.

Preheat oven

are rising, bring about 1 quarts of

boil in a saucepan . drop one or at a Lime into the boning the surface of the Walter

.Add 1 ~bsp sugar. When the bagels have lisen for 15 minutes,
LWO

water, handling themas gentlyas possible so they do
not deflate, Thy

will ri e

[Q

and swell up. Let them

cook 1 minute, then turn them
longer .

..~

.

.
~

over and let them cook 3 minutes
II

Remove bagels, let drain over the water, and place on an ungreased
I

baking sheet, Beat egg white with ...... -ater and

brush over bagels. Sprinkle with sesame or poppy seeds or coarse salt. Bake until golden, 20

ao 25 minutes .

. •

BREADSI FROM AROUND THE WORLD

SWEDI

H LJ:MPA BREAD

FOCCACIO

87
PULlA

93
BOl.ILLOS

88
VERTERKAKE

94
P]T:A BREAD

69
MOROCC/i., BREAD

95
.B,RloeHE

90
B,ATH

9,5
NS

B

P'ISTOl.ET

90
PORTUG ESE SWEE.T BR.EAD

97
LAVOSH

92

98

SWEDISH LIMPA BREAD

This is a a slightly sweet l)'e bread, flavored with a ddidotiS comb"ination of orange pe,d, anise seed, and caraway seed. It can be usea jor sandwiches or cC1lLapes, but I Wte it best with only sweet butter.:
Llb
INGREDIENTS

LOAF

IV. lb

LOA

% cup 1 tbsp llhsp lItsp

water vegetable oil hOlley alt. anise seed caraway seeds

H~cups lYi Lb p .3 tbsp
IV,tsp % tsp

Put ingredients in bread pan in order suggested by your bread machine instructions, medium
CTUSL

Set. for whole-wheat bread,

Press Start.

VdSP 'll tsp
1 tbsp 1'12 cups
l{

% tsp
lYi. tbsp 2'': cups

grated orange peel
bread flour

cup

rye flour
yeast

1~cups
2'(.;
lSI?

[I(~ tsp

PULLA

PuHtl is; a Finnish sweet bread season.ed lvith card'aH'l.oJJ'l, a spic widely ttSed in S,candil1av'icm CO(j~-iHg. It is an evel)"da, bread in l:"in!cuu.I, oft n. dressed np

with raisins [md amdied orange peel
1 Ib
INGREn~ENL, II,:!

Jar

holiday cdebratiDfl's.

Lll.\F

lb

t..!"lIAF

1.

egg
milk butler sugar sail ground
ardamorn

1
y.;

4-

l y()llk

Putall dough mgredteuts in bread machine' pan, Set for W111 or sweet bread. dough stage. Press Start. te When dougb is ready, rake outand punch
dO\V11,.

11 cup
llLbnp 3 ibsp
I"

cup

3 tbsp

,,+'6. lbsp
).4 tsp
lYl!

Cut

[SP

into three equal pieces. tel il rest 5, minutes. Buttera baking sheet. "Rolleach piece intr a rope, about l{) inches for smaller [uaJ, 20 inch e., lor larger IO.lL Braid
the ropes, tudting ends under. Cover doug], and
PUt

]

tsp
ISP

P

1cups
2

brea:d flour yeast
GLA,l

3 cups
I ibsp

in

a warm pla T
2, lSP

LOrise

until doubled. prtnkle with

1 egg while beaten with 2: tbsp sliced
Dr

water

Brush clough wi th egg-water wash. almonds

slivered almonds

and then wi h. sugar. B:JI!ke bread i-ll preheated

1-1 tbsp sugar

37S·F oven until goklen, about 35 minutes,

VERTERKAKE

This dense, sweet NOI'Wegicln bread tllh 'S its IUlme from verteml, one oj the ingredients in a NOfl"iegi.an nOI1-alcolwi-k beel: You am, lise alcoholic or nonalcoholic heer This bread, Idapied from {,l ]ml1.es Beard recipe, produces (I soft dUHgh drat does 110L cooh evenly ill dIe bread machine. so i.l is hal~ed
ill a conventional oven.
1 III
)t,:

10AICLIp

I

(iRIWI£NTS

111 Ib
~ CLIp

LllA.r

nat dark ben
rnilk
LOm

1'1 cup

v.,cnp
3 tbsp 3 thsp

21bsp
1 ibsp

syrlLlp

$ugar ground cloves black pepper sail
bread [lour

'4 tsp
~.lSp

I'i tsp 'I!
[SP

'I" tsp
IX

X LSp 1 j!; cups
(1(.

cups
1 cur

rye l10ur yeast
raisins

cups
ISP

1'1. :tsp 2. tbsp

2:;;

3 ibsp

M[TtIOn

Put all Illgr.ediems suggested whole-wheat

except raisins

in bread pan in order instructions, Set for

by your bread machine
or when

bread, dough stage. Press Sum. Add raisins the machine

after first kneading
Lime IO

heel'S

that

lr L<;

add lrutt.
10

Oil an 8'A-

9'6-1ncn bread pan for the mailer loaf, a

Sl'h- [0 lO~~i[l(;h pan for the larger loaf.
When dough i ready, remove it from the bread machine and punch
dOW1].

nape

it into a loaf. Place

it in the

bread pall, then turn so all sides of the dough are oiled. Cover loosely doubled set it in a warm place. and let it rise until in bulk, 45 minutes to l

norm,
375°F oven

Brush 'loaf with hot water and lighdy prick the surface
with a toothpick.
10 45 minutes.

Bake bread in a. preheated

unul Ioaf browns and sounds hollow when thumped,

35

MORO'CCAN
~

BREAD

BATH BUNS
~

Tl'1.is is ,a heavy, coarsely

,texfw~eabread, f~agrant

with aI'!ise. It is traditionally eate'n_wit.h lagtne-, or Moroccan stew.
tb
I N G It ED I E NT S

Bath buns, 'tamed aftey the English city where they O1'igil'l.ated m-:c made oj a sweet
l

egg dough.

]

lOAf

I h Ib WAF Jill: cups I;; tsp 2~ lSI? Illl tsp Y. cup
2% cup Ltbsp

MAKES 8

IN'GR£IH:E:Nl'S

M.-\KES

12

JA cup rt.
!SP

water suga.r

1 % cup
b,{~ cup

egg
rrulk

1 + 1 yolk It cup
6 tbsp

111') tsp

anis seed coarse bread
521i:l

butter sugar

1 ISP
Yz cup

14 cup

6 tbsp

whole-wheal flour

;~ rsp \4 tsp
'IS
I5p

l~ cups
2 ilSp

nour

ground, ginger mace
salt
bread flour
yeast

V" tsp 71lSp
)(.tsp 3 cups
]1

yeast

2: cups
~Ul1'fiJOD

2 tsp

tbsp

Put all dough ingtedients in bread. machine pan, Set for
whole-wheat bread, dough stage. Press Start. When dough is r,e:ad}~emove [TOm pan and punch r down. Shape: tt into a round loaf and place it on a baking sheet [hat has 'been sprinkled with cornmeal. Cover dough and put in a warm place doubled, 1
'[0

% cup : CL!!IT<l.nlS raisins) (o:r

. ~ cup

1 egg
i'. tbsp milk

1-2 tbsp sugar

rise until Put all dough ingredients except currants in bread pan in order suggested by your bread machine instructions. Set for while or sweet bread, dough stage. Press Start. Add 'the currants after the first kneading or when the machine signals its rime toadd fruit Butter
iii

ro

l1.ihours,

Prick dough with a fork. Bake 12 minutes in a preheated 400'F
0

en, men reduce heat to 300'F and your knuckles.

bake about 40 minutes longer. until top and bottom sound hollow when rappedwith

baking

SflI:N!L

When dQugh is ready. remove

from bread machine and punch down. Cut smaller
recipe into 8 pieces, 'the larger recipe into

n. RoH each

piece in~o a ball Place bans on baking sheet and slightly flatten each one. Cover 'loosely and set in a warm. place
to

rise until doubted, about 45 minutes.

Preheat oven [0400'F. Make gla:;:;e by fork-healing egg and milk, Lighttlybrusn 15 to 20 minutes.
ItOpS

of rolls With glaze and

sprinkle with sugar . Bake until buns. are golden brown,

PORTUGUESE

SWEET BREAD

T11i '

is an eggy; light-textured sweet bread; flavored willI vanilla, temon, and llutl11:eg. It used to be eaten as an Easter bJ'ead 'in P01"lllga1, b;l.ltnow is eaten as a 1JreaJifast bread year-round.
I lb
I

LU,\F

GRT::DIENT5

1 i,.:. lb
),

WAil

2
'/. cup
2 tbsp

eggs
milk buuer
s;Llgar

Ii cup 3 tbsp
41'~tbsp
~ ISP

J tb P

'(, tsp
1 tsp IISp

salt

vanilla
grated lemon peel
nurmeg

H"

LSp

i tbsp

V. lSP
2 cups

\oIlSP 3 cups 2'(,. tsp

bread llour
yeast

i.V.

tsp

METHOD

Put ingredients In bread pan in rder sugge ted by your bread machi ne 'instrucrions , So for white or sweet bread, light crust. Press
tart,

RREAIDS

fRO""1

AltO

ND

-FHE

WORLD

Serve l"ledges oJ this hearty bread (IS an hors d'oeuvre or WWI a meal. l.mt,ead oj garli.e bl';ead. Instead of buun; dip pi.eces 111' Jiigh-qulaUty olive oll, This
bread is best served
lib
INGREDIENTS II,)
WGln:YI.,

LOAI-

lb

LOAF

"/,cup 2 ibsp I [5P 2. cups l'tl
ESp . 1l1i need

water olive oil sail bread (lour

1 cup ]: tbsp 1Vt
tsp

3 cups

yea

l

2 isp
2 or 3
1\1;
L'iP

lor 2

garlic cloves;

llsp
lisp 2 tbsp IIsp

dried rosemary coarse sa IL olive oil grated Parmesan

Jl'dsp J lhsp

1 tbsp

Put first five ingredients in bread pan in order suggested
by your bread machine instructions.

et for white bread,

dough stage. Press
Preheat

SUHL.

oven to 4()O"F. Uglluy

sprinkle cornmeal

on a

baking sheet. Remov dough and punch down. Let dough restabout 5 minutes. On a lightly floutedsurface,ml1 a round, about Itl. inch thick Place dough dough into
011

baking

sheet. Sprinkle the garlic, rosemary, and coarse s:JIh aver the LOp, then lightly press it trno lilt' dough. With y.our Itngernps, poke shallowtndentations letting il pool in [he indentations. over the top. Bake bread until lightly browned, about 20 minutes. all over the top of Sprinkle. Parmesan the round, Pour the remaining olive oil over the top,

BOLILLOS
~

These Mexican rolls are large and cruS!Y, excellent with dinner
6

MAKES

..

GR.EU1ENT!>

MAK59

'Ii cap 1 tsp 1 tsp 2 cups l'/l lSP

water sugar sail bread flour yeast
GLAZE

1 cup

1'1. tsp
l%i:Sp 3 cups 2% tsp

] egg 1 ibsp 'water

N-HTlH)I)

Put all Ingredients except glaze in bread pam in order suggested by your bread machine instructions. white bread, dough stage. Pres Start. Liigllulyoil a baking sheet. When dough is ready, remove from bread machine and punch down, Cut smaller recipe into 6 equal pieces, the larger recipe into 9 pieces ..Roll each piece into a ball. Flauen ball, then gently stretch and elongate to form oval Now, working
0]1 311

Set for

the long sides

or [he oval,

(old

those sides in toward the middle. Roll and stretch so the center is thick and the ends are tapered like a spindle. Place the rolls, seam side down, on the baking sheet. Cover loosely and set in a warm place to rise until doubled, about 1 hour Preheat oven to 400· . Lightly brush rolls with egg glaze. With a sharp knife or razor blade, make two diagonal slashes in the top of each roll. Bake 1.5 to 20 minutes, until rolls are golden and crusty

PITA BREAD
~

These rounds: of dough puff Up' wh.en they a~e baked at higl1 temperature. Cut ,op:e1'lan edge ro crea.te pockets that can be stuffed with aU kinds of fillings.
NlAK:f5

6

I N G R E 'I) I EN T5

MAKES 9

and let dough rest about

to

minutes, This will let the On a Hght[y

~ cup

water olive oil sl.Igar salt bread !lour whole-wheat flour

lY- cups
1\-', tbsp U'l tsp

dough relax so itt will stretch more readily when yo~ roll it out, rather than bouncingibac1c floured surface, roll om each circle of dough to a diameter olabour 6 inches. Use flour sparingly, as rocmuch nom will interfere witl1the moisture that creates steam and causes the dough to p'uff up. Cover the dough with plastic wrap ora barely damp towel, and let the dough rise about 30 minutes, urstil it is puffy.

1 Ibsp
1 Lsp

1 lsp Hi cups % cup
1V, l<;P

U/, tsp
2 cups ]_,cup
2.110

yeast

i:$:p

,.,IETHOD

Put ingredients in bread pain in order suggested by your bread machine instructions and set for whole-wheat,

Preheat oven

10

4-7YF!Lightly sprinkle cornmeal on a

dough. stage:
Punch clown dough and cut into 6 equal pieces for smallerrecipe, 9 pieces
fOF

baking sheet, When dough ms ready, carefully transler rounds. to the baking sheet. Bake until dough puffs up ;lind is lightly brl)\\lned, minures.

5; to 6 minutes, then turn and

the larger one. Roll each

bale undl other side is lightly browned, about 2

piece between your hands to form a ball. Flatten slightly

BRIOCHE
.~

This

buttery brea.d is: Hot quite the same as the classic frendl brioche baked

'in a fluted pan, btl.lt is a deUdouslydose cousin. Although it makes good sandwiches, it is best served siJitp{y, toasted or llntoaSrted, with butte1:
llb
LOAF

IN Gll.E 0 I EN TS

III.! lb
6 tbsp 3 ~cup
I.Yi

LOAf

M:ETfl()lD

J4

Cl1P

water

Put ingredients

in bread ])i3ininorder suggested by your H is crucial that the butter ~ not melted - when it Set [or while bread,

2 'h cup

eggs.
butter sugar salt

bread machine instructions. isadded
10

is softened to room temperature the other ingredients. medium crust. Press Sta rt,

1 tbsp ~4tsp
2;

tbsp

'to tsp 3 c.lI:pS
2\{

cups ill IS tsp

bread nom
yeast

tsp

l.IREAI)S

fROM

AROUND

THE

WORlD

..

P[STOLET
~

Pistoi,ets, are .splU rolls made in France and Belgiu,m. ]}aditionaHy the doug/t is al'!owed to rise'for several hours on the f~rsf 1isiHg to devdop £fIejla.'V 0 I!; then rise twice more. The dough is shaped into a plum-ized halt then nearly split: witl1 ihe handle IOJ a wooden spoon.
Mi\1i;ES

15

~N,GlnDnNTS

MAKES

12

When dough is read,. punch it down. Cu[ smaller recipe into about 15 equal pieces, the larger recipe into about 22 pieces. Roll each piece into a ball. Dust the top with rye I]o,ur. Oil the dowel-llkewcoden large spoon. Use the handle
to

~ cup
3 tbsp 2. thsp
I tbsp

water powdered milk

] v.: cups

4·V1. thsp
]. ibsp

buuer ugar
sah bread flour
yeast

handle of a

!.'h. tbsp
l~ rsp

split each ball almost in

1 ISP 2 cups
Ufl

3 cup
2lA~sp

half. The

LWO

sides of [he ball should still be connected

(SP

by a narrow strip of dough. Hold each pistolet at each end of th split with your thumbs in the trough. pun gently to elongate the roll, and ihe ' ides wtll almost come together,

If. cup

rye flour

v. c.:up

/Io(lo1'HO D

Pur. aIDIngredients t order suggested by

except rye Dom in bread pan in
YOUf

Tradtnonally

[he roll is placed top (seam-side)

down om

bread machine

instructions. Set

the. baking sheet. Af~er it has risen, it is turned upright and baked. However, if you are all thumbs and tend to deflate the dough when upnght
)lOU

Ior white bread, dough stage. Press Start. If your machine does not punch down the dough for you at this pomt, or if

handle it, just leave it over

and let it rise \ ith the seam side up.

you can stop the machine,
PUI

them up loosely; pm in a warm place, and let them rise for 30 minutes .. Preheat oven to 42S"F. Pour boiling water into a shallow baking pan and place it The steamwill
011

remove the pan. Covet ulcosely

It in a warm place

and let dough continue rising for another two hours, It

will have tripled in volume, and yeast flavors will
have developed. Punch the dough down and let il rise again minutes, Butler a baking sheet.
rOT

the bottom shelf of the oven.

give: the pistolets a crusty flnish, Bake
[Q

45

pistolets until they are golden brown and crusty. 15

20 minutes.

LAVOSH

(ARMENIAN
----~~~_..-

FLATBREAD)

L ,""ash L

(1

r:niff)' fttHbread that

is

crisper

d1a11

pUC! bn;ad.

btU

softer Ount a

CY.Cldzel: R,OUJuls of lavosh an bra.ke:!'l into pieces or with bune1:
6

not cuI.. Ea( lavGslllJilll'!

MAI{E::;.f

Ii'iGREDIENTS

)'1AI:<;

Mi:TElOD

y~ cup

water

1';; \:ups
"f1(J tbsp

Put water, buuer, salt; [lour, and yeast in bread pan in oTder Sllgg sred by your hreadmachine for whit bread, dough stag. Cut into -4 pieces for instructions.
1:1

3 ~hsp I ISP
2 cups,
Hl1

buller sail
bread

l'/~rsp 3 cups 2',4 tsp
l 31bsp

nour

tsp

yeast ('00 water
I

Remove dough and punchdown. between your hands
LO

smaller r cipe, 6 pieces for larger recipe, Roll E:<!Jd, piece lorm a ball, then Ilauen each ball slightly, LeL dough relax (or 10 mlnutes will help the dough stretch when you hape. Preheat even to 400'1: Make a wash by lightly beating eO'g wuh remaining wat 'T.
OUI

21b P

1-2

tsp

sesame or POPP}'
s<:eds

2-31-p

ron it OUt

or so. This

Otherwise, it MIl keep bouncing back to its ,original

On a lightly floured surface, roll

the first round of

dough until i is paper thin. Transfer LO 9 greased baking sh et, \iVlTkilrlg qui, k1y, brush it with the egg wash. Sprtnklewith seed , Pur the nrstround.in
the oven

immediately; and repeat the proce s with each round, • Bake each I vosh until It is puffy and Hght]y brown d,
B
.-

..
• ..

LO

12 minutes.

/;

• "ill

..
III

.

.

.~
...

..

...

SOURDOUGH

BIREADS

SO' RDDU,II

STAll{
1

R

10 0
SOURUOUGH'V J:\,LNUT RYE BREAD

lOl
SOURDOUGH RYE

nlR! •..<\D
BREAD

l02
SOuRDOUGH WI!OLE-\VHEAT

1.0.2
SOUR'ID'O' GH Fl{ENCrI "BREAD

J.04

SOURD'OUGH

STA,RTER

SOUl'dOtlgh is the produCl of fermenlation ill dOl~gh t'hal has be,en ,allowed ,(0 sit otl,! Jar days cmd gathel" wHd yeasts f-rom ((j I: 111 cntdel1.l times, it" WlIS Ole onty feav1ening JnlOwn to hread bakers, anamu(",11 ,effort was made to disguise its sour Cas! , It came badz into common usage in mining (amps du,ril11g the Califonlta Gold Rush oj 1849, then hit ,a l'lew wave of popularity in Ote middle of Ole 20th [efUlJ.~'Y. Now the tai'lg of sQurdo'ugl'! is C~ JavOltte addition W mall)' bre'ads, from waffles ro EI1glisf1 mUffin.\ to rye bread, ani! the most popul,ar, c~den.se smt.rdoug1t French b:read. Maki1'lg and maintaining your own sOl.j:rd:ou:gll starter is nof dtffi:cult A pot oj sta.rtertnhes at [casta few days to Jennfnt iUlct develop a sonr flavor be;joJ'eyou add it to the first loa); but after aw.t~it (an be us d and replenished daily.

au

.

.

I N, RE

J) [

E N T .s

agam.) The mixture is ready to use when rut develops a good sour smell, usually three to five days. To bake. sourdough bread, you need to prepar a sp-onge
at Least six hours tn advance, Mix some sraner with a

1 cup low-fat milk, scalded
1 cup hot water

] tbsp sugar

2Jt. tsp active

ell)'

yeast

2~ cups aU-purpose flour or bread Hom

portion of flour and liquid; as directed by the recipe. Repleni h the SLatter with amounts of flour and water equal to the amount you. removed. For instance, if the

M!ETHOI)

recipe calls for It cup of sourdough starter, replenish the starter with V! cup water and Vi cup flour. Both the spong and the replenished starter should b pul in " warm place, covered loosely, and ~efl to ferment at least 6 hours, until bubbly. If you use the sourdough
011

Mix the rrulk, water, and sugar. When the temperature has cooled
10

between lOS'P and llS'F, add the y ast.

Allow the yeast to develop a loamy head, a process lhat lake 5 to 10 minutes, Then add it to the flour and mix
well,

an almost dtlJily basis, you

Put the howl in a warm place, between 80'F and 100" , like the hac:'!" of the. stove. Loosely cover the bowl so that air will still circulate: and the starter will gather airborne yeasts. Within 24 11OUrs, h -should he bubbly and havt the beginnings of a sour smelt Stir

can leave the starter pot at The back of ihe stove,

replenishing it after each use'..H you are only an occasional baker, replenish it, let
~t sit

our for 6

to

24

'hours, then put the: starter in the refrigeratoe The starter pot should be tightly covered when ill is in the
refrigerator: L[ you do not bake. at. least once a. week,
tWD.

u

once or

twice a day; The srarrer may separate Into a thick, curdlike mixture on the bottom and gray watery liquids on the top, That's normal, as long as it doesn't turn green or pink. Of it does, throw it. om and start

refresh the starter every week or

Remove 1 cup of

starter and discard the rest. Add 1 cup at water and 1 cup of flour and return it to the refngeraior.

SOURDOUGH WALNUT

RYE BREAD

This bread is good/or meat or cheese sarlch\iidlC. Us walnut oH if you hzrve it; othel'lIviseStlbstiluu vcg,etab!e .oiL Becau5e the bread uses sourdoug11 s,((;lrlel; the spol1g(~should be maar tl1e night
before h".ll~ng.
Llb
LNGREDIENTS

LOA!'

1. ~l lb Y..cup

LOAF

~~cup,

sourdough water

starter

To make sponge, combine sourdough starter, !4 cup of thewater and ~ cup of the rye [lour. Stir well, Cover it loosely and
SI

7 Ihsi?
[

7\

ICUP

ibsp ~walnut or vegetable oill

1 VI tbsp 1~ ihsp

it in a warm place to ferment ov might

1.IPsp
.1 tSTJ

ugar
salt

Put tihe sponge and all remaining ingredients except walnuts in bread pall in order uggested b, your bread machine instructions. Set Ior whole-wheat bread, medium crust. Press Start, Add walnuts after the Brst kneading or at the beeper.

l'hlsp J ibsp
] ~ cups Li.1cups 1 ibsp
\>1. 'I:IJP

2 tbsp 1 cup

commea I
rye: Ilour hread Ilnur
)feast

I up
2 't.
tSp cup

choppedwalnuts

SOURD'OUGH

RYE BREAD

S,QURD'OUGH

WH'OlE-WHE.AT
This lye breadrnalu,:s great saI'l,dwiches. It am. be b.ak,ed in the. brecld l1'16Lcnine, but is also gooer baJ~ed ifl tIl e overt.
1 lb 1~!.Ib 6 tbsp

BREAD'

This is a ae:me cmd ftavmful bread, but it is 110l a ~1ig1t-:riscr
lib

WAr

INGR

DlENTS

LOM' ll1At=' INGREIJHNTS ll,'~

'!. CLip
'r( cup

ourdough starter water

Ib

LQ,\f

1 cup
l'/i cups
]

~ cup
I/,

sourdough

starter

\I:i CLIp

X

cur
Ibsp

rye ncnH'
C3)r'3;\\!<lY

up
I:UP

water
cracked wheat buuer

~ cup

IISp 1 ibsp

seeds

tbsp
LSp

'It

6L.bsp

vegetable 011
~1.lIgar

1Y!

1 tbsp llbsp
2 Lbsp l tsp
]

3 tbsp
lY' thsp 3 lb P J V~tsp
l'fj cups

1

] 'i:! ihsp

heme)!
dried milk

1 I-Sp 17i cups
21sp

srult bread Hour
yeast

til tsp
2 cups 1 rhsp

cup

sah bread I100m whole-wheat y~asl llour

1 cup
1 it, lSP

Iz.; cups

214 tsp

IETHi)lD

The night before baling bread, make a sponge by combining the sourdough
!lOU.f,

MET I" 0 I)

starter, Y, cup water

Yi cup

[or larger IO<lJ), rye hours.
PUt

and 1 tsp carawavseeds,

The, night before making bread; make the spon.ge by rnixing sourdough at least 6 hours. starter, Z; c.up bread flour, and about 1 tbsp water, Cover loosely and put in a warm place for

Cover loosely and set in a warm place. [or at least 8

sponge ami remaining

ingredients

in a bread pan in

order suggested by your bread machine instructions. Set for whole-wheat bread, medium crust. Press Start. oven, set the machine

Abour 20 minutes befor starttag bread. put the cracked
wheat in a small saucepan. [hen let it
COQl at

COlver with water, Bri.l.1g a to

boil; then 'boil 6 minutes. Drain (he wheat thoroughly. least 10 minute ,

To hake bread in a convenrional punch down, Shape into Place
OIl

for the dough stage. Remove when dough is ready.
<l

long, Iat loaf or a round loaf

Stir down the sponge and put "it in the bread machine pan with the remaind r
0

a: baking sheet slightly sprinkled

with

the water. Add cooled wheat in the order suggested by Set for whole-wheat

cornmeal.

Cover loosely and. pm in a wann place 1.0 rise

and remauning ingredients
YOUT

until doubled in vohime, about l hom.

bread machine instructions. rust, Press Start,

bread. medium

\VheTI. bread has risen, make a wash cl 1 lightly beaten
egg and 1 tbsp water. Lightly brush the wash over Bake bread in a preheated crusty and makesa
ILOp

me

surface of the: lad, tak~ng care not to deflate the dough. 50"F oven until bread is hollow sound when tapped on the
RU;lIt

and bottom. Suurdough
Bread 'whule-Whrar

S'OURD'O'UGH
~-

FRENCH B'READ

Sourdo~lgh bread can ,be bodt .stubbonl and te·'~t1pe;",amen.tal btU it is also d'ehdou.s,. UllWte'most oj lli,e OaH:T sourdough recipes in, (his bool~, the sourdough sl,Clrl,er hl Ods brcliLa is a major ingredie'iL:, not just a smG1H cEd'dition for extra _flav01: The _flavor will. vmy acconHng to t.he' type of sourdough starter you use and O'u~airbol11e wHd yeasts in your (lma, Because ll1:esponge sits OlLt for at least ight hours (md absoybs moisture [rom the aii; dte amOUl1.t of watel~ you add 11'lay also -va.ry.
.

1 lb LOAF
7'i cup
!f.r

IN

RlEfilENT5

li!.lb
1 'LUP
6

LOi\'F

MET!H,OD

sourdough start r water sugar 5;;1llt bread flour

The day before you bake the bread, make

we sponge
Douf,

by

cup

ibsp

mixing the starter, 1.i cup flour, and 2 tbsp water. Cover loosely and put in a warm place, Let sit at least .8 hours. Pur sponge, .2 tbsp water, sugar, salt, remaining machine instructions.

1 lSp L
ISP

1 tbsp
i ~its'p

1:x. cups
.1Lsp I.

2'11 cups 1 tbsp
11/1 tsp

yeasl
corns tar h

and yeast in bread pan in order 5ugges [led by you!" bread
L

LSp

for French or white bread,

2: rbsp

water

3 lbsp

dough sUlI.ge. Press Stan .. When dough is ready; remove from bread mar hine Sind

punch down. Shape the dOlUgh into
two baguettes sharp knife

OIDe'

short, hu loa],

one round loaf or one baguette for the smaller recipe.
for the large one. Place loaf art baking cut several diagonal slashes In 'the: top,
ali

sheet that bas been sprinkled with cornmeal. Use a
[0

Cover bread loosely and set tttn

warm place

[0

rise.

4'

,

This is a slow-rising bread which may tak ~an hour orr longer.

lit •

..

Preheat oven to 400'F: W'h n bread has risen, dissolve cornstarch in 2 rbsp water and lighrly brush it over the surface of the bread. for crustier bread, place a shallow pan of boiling water
011

the

hOUOIU

shelf of the oven, or

use a spray bottl . to squirt water into the oven several
times while haking. Bake 35 to 40 minutes, until crust

is browned and bread makes hollow sound on lOp and
bnttom when rapped with knuckles.

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