Because it was my first time making bread on my own, I chose to follow the basic white bread recipe from the instruction manual (which I'm sure most of you would have never done, as you are all wonderful cooks :D )
Here's how my bread turned out:
It did turn out a little short in length, I think because the yeast I used wasn't for the 1 hour setting I used. It was so delicious when it first began cooling, then afterwards it was so, "blah".
Do you have a great recipe for bread that lasts longer than the the warmth from the oven? If so, I'd love if you could share your recipes and tips on making great bread that is worth slicing and using daily!
9 comments:
This is a great roll recipe which uses the bread machine to make the dough: click here.
Thanks Tammy!
Your recipe sounds delicious and very user friendly, haha! I will for sure try it!
Melissa
Your story is very similar to mine :) . My sister and brother purchased a bread machine for me, but lo, it didn't come with the owner's manuel or recipes! So I need to figure out how to just USE it! You encouraged me on your adventure! Thanks for sharing. And when I get a great recipe I'll let you know!
:)
This isn't a bread machine recipe, but has served our family well for years. You simply can't mess it up. Even if you try. Not that I would have ever done that. No, not me!
Whole Wheat Bread - Foolproof
Mrs. Grover, The Grover Company, Tucson, Arizona
12-13 Cups of Whole Wheat Flour
¾ Cup Vital Wheat Gluten
3 Tablespoons of Yeast
5 Cups of Warm Water
2/3 Cup of Cooking Oil
2/3 Cup of Honey or Molasses or 1/3 Cup of Each
2 Tablespoons of Salt
Pre heat the oven to 350 degrees.
Sprinkle the yeast in 1/2 cup of warm water
Combine in a mixer bowl 5 cups of warm water, oil, honey, molasses, and salt. Add 7 cups of whole wheat flour.
Mix on low speed until mixed. Then, mix on #2 speed for 2 to 3 minutes.
Replace the mixer head with the dough hook. Add 3 more cups of whole wheat flour and the yeast water.
Knead on #2 speed. Slowly add the rest of the flour (3 cups).
Knead on #2 speed for 10 minutes. The dough should be slightly sticky. If too sticky, add more flour, if too dry add more water. Dough should NOT stick to the side of the bowl.
Grease the bread pans with Crisco. Put oil on your hands and the counter top.
Dump the dough onto the oiled counter top and divide the dough into two equal pieces.
Put the dough into the bread pans and let rise NO MORE than 1/3 bulk.
Bake on the center rack for 40 minutes.
For a softer crust, brush the top of the loaves with oil or butter, cover with a towel and let cool.
Cheddar Asiago Potato Bread
We got this from Cooking Light a few years ago and have made it a few times. We LOVE it!
3 cups cubed peeled baking potato (about 1 pound)
1 package dry yeast (about 2 1/4 teaspoons)
5 1/2 cups all-purpose flour, divided
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded extrasharp cheddar cheese
3/4 cup (3 ounces) grated Asiago cheese
Cooking spray
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 1/4 cups cooking liquid. Cool liquid to 110°. Mash the potato with a potato masher to measure 2 cups; set aside.
Combine warm cooking liquid and yeast in a large bowl, and let stand 5 minutes. Stir in the mashed potato. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir in 5 cups flour, salt, and pepper to form a stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Gently knead in cheddar and Asiago.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with one portion at a time (cover the remaining dough to prevent drying), roll each portion into an 11 x 7-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place dough rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 3750. Uncover dough; bake at 375° for 1 hour or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on a wire rack.
Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice)
Calories 151; Fat 2.8g(sat 1.5g,mono 0.8g,poly 0.3g)
I have several good bread recipes on my blog. Just search "bread".
Try this web link:
http://www.breadbeckers.com/recipes.htm
Great recipes and interesting things to be found.
hey! i bake bread too. started off with white bread but stopped after hearing of the dangers of white flour. then tried dark rye. my mom enjoys it. recently tried out whole wheat which is really simple! baked loads for friends and garage sale! here's the recipe.
335 ml water
500g whole wheat flour
1 1/2 tablespoons butter
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons dry yeast.
leave the rest to the bread machine! =)
hope you'll like this recipe as i find it delicious and easy!
i dont have a blog, so you cud email me at yellowangel_faith@yahoo.com if u need more recipes or help! gud luck! God bless =)
it's such pleasure to stumble by the blog of a sister in Christ who's interested in bread baking as well =)
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