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Old 04-30-2006, 09:25 PM   #1
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Bread machine recipes?

I'm looking for a recipe for my bread machine. Tomorrow I'm making steak with some sort of potatoes, corn with scallions, and I want a bread as well...any suggestions?

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Old 05-01-2006, 04:32 PM   #2
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Sorry Angie, looks like we didn't see this post on time. What size is your bread machine. What I mean is what size loaves does it make i.e. 1.5 lbs or 2 lbs or whatever.

Hope you found a recipe.
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Old 05-01-2006, 07:53 PM   #3
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Quote:
Originally Posted by BrianMorin
Sorry Angie, looks like we didn't see this post on time. What size is your bread machine. What I mean is what size loaves does it make i.e. 1.5 lbs or 2 lbs or whatever.

Hope you found a recipe.

No problem! I made egg bread from the instruction booklet.

My machine makes 1.5 lb loaves...and I'm always ready to try new recipes!!
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Old 05-01-2006, 10:34 PM   #4
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Quote:
Originally Posted by Angie
No problem! I made egg bread from the instruction booklet.

My machine makes 1.5 lb loaves...and I'm always ready to try new recipes!!

Great, it's a bit late for me tonight but I will scrape up some of my fav's and post them. Do you like whole wheat? Just let me know because that is what I specialize in.

See you (a manner of speaking) soon.
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 05-01-2006, 10:36 PM   #5
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I love just about any kind of bread. The older I get, the better bread gets!!
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Old 05-02-2006, 10:50 PM   #6
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Angie; it might be good to know what type of machine you have. For instance, does this look like a common recipe:


1 ⅓ cups of water
maybe soem powdered milk.
Maybe some shorening (2 tbsp. or so)
sugar or honey (somewhere between 1 tsp. and 3 tbsp.)
1 tsp. salt
3 ¼ cups of flour
1 ¼ tsp. yeast.

Does this look anything like what you have in your owners manuel?

Just to let you know that the most important ingredients are.

water (or other liquid)
salt
flour
yeast

Also this is the order in which they should go into the machine.

Now if you want to insure fluffiness put some sweetener. I recommed (for a 1.5 lb bread) about 2 teaspoons of unpasturised honey, or the same amount to barley malt, because the enzymes in these two ingredients help to activate the yeast.

Another question is, do you just want to put in the ingredients and have the machine do it all, or do you want to take the dough out of the machine and do some of it yourself - this usually means take the dough out of the machine after it has been kneaded, risen, knocked down or reworked, risen a second time - then you take it, put in ingredients and let it rise for thirty minutes or so and pop it in the oven.

Anyway, once I have the answers to these basics, I could come up with some recipies. Oh ya, what kinds of bread do you like, (i.e. oat bread, cinnamon bread, chocolate bread) let me know a bit about your likes and dislikes.

Ok take care and hear from you soon.
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- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 05-03-2006, 09:22 PM   #7
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Quote:
Originally Posted by Angie
I'm looking for a recipe for my bread machine. Tomorrow I'm making steak with some sort of potatoes, corn with scallions, and I want a bread as well...any suggestions?
Ok Angie I will go out on a limb. I know that this party os over, but I will use it for my example. I guess it's no good asking you if you like gruyère cheese, so I'll just say, find a cheese with a little bit or a particularly strongish taste that you like. You want it to have some taste as it will be married with the bread. You also want it to be a hard cheese, but I don't suggest parmassian. If you want a recommendation besides gruyère, I would say maybe old cheddar. Now if you let the machine do all the work, the dough will probably gooble up all or most of the cheese. If you do it by hand and cut the cheese in ½ in squares - this is not an exact science, if the sqares are not ½ in don't sweet it - you will probably find pieces of cheese in your bread, as well as melted pieces of cheese, uuuuhm...

Just to let you know I am making this up as I go along, so have fun...


Pain au gruyère
Gruyère cheese bread

1 ⅓ cups of water or butter milk* or milk as you prefer
1 teaspoon salt
2 teaspoons honey, sugar or malt
3 ¼ cups all purpose flour or bread flour
1½ teaspoons bread machine or dry yeast
I'm not sure about this part, as I don't know what sizes cheese comes in, but I would say somewhere between 11 oz of cheese either grated or cubed (½" cubes is what I suggest)

Hope this works out for you. If you want the do it by hand version just let me know.

"Have fun baking!"

* Buttermilk makes for a fluffier loaf. If you don't have any and want to use it and have milk on hand do this: Take you mesuring cup and put in one or two tablespoons of vinegar. Then top it up the the amount of milk that you want to us. It is fastest if you use room temparature milk, otherwise leave in a warm place - on top of the fridge is usually good, not hot but warm - until it curdles.
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 05-06-2006, 03:31 PM   #8
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That looks wonderful....I can't wait to try it! Thanks again!
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Old 05-06-2006, 08:37 PM   #9
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Quote:
Originally Posted by Angie
That looks wonderful....I can't wait to try it! Thanks again!
Glad you like it. If you want to do something else with it, that's if this works in your machine*, take out the cheese and add sundried tomato's or something like that... Uum!

Take care

* If it doesn't work out in your machine, the way you would like it, let me know, tell me the results and with that info we can re-work the recipe - Bri
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Aad Sach Sing

- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 05-06-2006, 08:45 PM   #10
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I tried it with shredded sharp cheddar and scallions....tastes good but something wasn't right. It has a flat top and is very heavy, almost too doughy.
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