Looking for Bread Machine Recipes

[shadowsgirl_1999]

I am looking for new bread machine recipes. Does anyone have any to share?

[Kitchen Witch]

Double Apricot-Almond Bread (Large Recipe)


1/2 cup water (70º to 80ºF)
1 6-ounce jar apricot baby food (reserve 1 teaspoon)
2 tablespoons margarine or butter (softened)
3 cups bread flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg (1/4 to 1/2 teaspoon)
2 teaspoons Fleischmann's® Rapid Rise yeast
1/2 cup quartered dried apricots
1/2 cup coarsely chopped toasted almonds

GLAZE
1/2 cup powdered sugar
Dash nutmeg
1 teaspoon apricot baby food
1 teaspoon milk

Select loaf size recommended by the manufacturer of your machine.

Measure all ingredients except 1 teaspoon baby food, apricots and almonds into bread machine pan in the order that the bread machine manufacturer suggests. Select lightest crust setting. Add apricots and almonds at the time of the raisin/nut beep or 5 to 10 minutes before last kneading ends.

Process in basic or rapid bake cycle. Remove baked bread from pan and cool on wire rack. Drizzle Glaze (below) over cooled loaf.

Glaze: Combine powdered sugar, dash of nutmeg, apricot baby food and milk. Stir until smooth.


Yield:
"1 loaf"


NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

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Diploma Rolls


5 cups bread flour (5 to 5 1/2 cups)
1/4 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water (70º to 80ºF)
1/4 cup butter or margarine (1/2 stick) -- cut up
3 eggs -- divided use

In large bowl, measure all ingredients into bread machine pan in the order suggested by manufacturer.

Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; set aside.

On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 × 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 × 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets.

Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.

Lightly beat remaining egg; brush on rolls. Bake at 400ºF for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks.


Yield:
"18 Rolls"

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Dill Wheat Bread (1-Pound Recipe)


2/3 cup water
1 tablespoon honey
1 tablespoon butter or margarine
1 1/2 cups bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
3/4 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon caraway seed
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer.

Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack.



NOTES : Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

This loaf will not reach the top of your bread machine pan. It is a sturdy loaf great for hollowing out and filling with dip. For convenience, bread and dip can be made a day ahead. Cut and fill loaf just before serving.

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Dill Wheat Bread (1 1/2-Pound Recipe)



1 cup water
2 tablespoons honey
2 tablespoons butter or margarine
2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons dry milk powder
1 1/4 teaspoons salt
1 teaspoon dill weed
1 teaspoon caraway seed
2 teaspoons Fleischmann's® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer

Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack.



NOTES : Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

This loaf will not reach the top of your bread machine pan. It is a sturdy loaf great for hollowing out and filling with dip. For convenience, bread and dip can be made a day ahead. Cut and fill loaf just before serving.


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Delectable Chocolate Wreath


1/2 cup milk (70º to 80ºF)
1/4 cup water (70º to 80ºF)
3 tablespoons butter or margarine -- cut up
1 large egg
1/3 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
2 1/2 cups bread or all-purpose flour
2 teaspoons Fleischmann's® Bread Machine Yeast

FILLING
3/4 cup white chocolate chips
1/2 cup chopped pecans -- toasted
2 tablespoons seedless red raspberry jam

FROSTING
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon pure vanilla extract

Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle.

Prepare White Chocolate, Raspberry and Pecan Filling: Combine white chocolate morsels, chopped pecans, toasted, and seedless red raspberry jam.

When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 22- × 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22- × 3-inch strips.

Spread one-half filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour.

Bake at 350ºF for 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Frosting.

Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon pure vanilla extract.


Yield:
"1 Wreath"


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Date-Bran Bread (1-Pound Recipe)


1/2 cup whole bran cereal
1/4 cup buttermilk
1/4 cup water
1 egg
3 tablespoons butter or margarine
1/3 cup whole pitted dates -- halved
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 2/3 cups bread flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast

Select loaf size.

Prepare bran mixture. Combine bran cereal, buttermilk and water in small bowl; set aside for 10 minutes to soften cereal.

Add cereal mixture and remaining ingredients in bread machine pan in the order suggested by bread machine manufacturer.

Process in basic cycle on lightest crust setting. When cycle is completed, remove baked bread immediately from pan. Cool on wire rack.


Yield:
"1 Loaf"

NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.


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Date-Bran Bread (1 1/2-Pound Recipe)


3/4 cup whole bran cereal
2/3 cup buttermilk
1/3 cup water
1 egg
1/4 cup butter or margarine
1 cup whole pitted dates -- halved
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour
2 teaspoons Fleischmann's® Bread Machine Yeast

Select loaf size.

Prepare bran mixture. Combine bran cereal, buttermilk and water in small bowl; set aside for 10 minutes to soften cereal.

Add cereal mixture and remaining ingredients in bread machine pan in the order suggested by bread machine manufacturer.

Process in basic cycle on lightest crust setting. When cycle is completed, remove baked bread immediately from pan. Cool on wire rack.


Yield:
"1 Large Loaf"

NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

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Curry Bread (1-Pound Recipe)


2/3 cup water
2 teaspoons butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/4 cup flaked coconut
1/4 cup coarsely chopped roasted peanuts
2 tablespoons nonfat dry milk powder
2 teaspoons sugar
1 teaspoon curry powder
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast

Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour.

Recommended cycle: Basic/white bread cycle; medium/normal color setting. Timed-bake feature can be used.



NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water.

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Curry Bread (1 1/2-Pound Recipe)


1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/3 cup flaked coconut
1/3 cup coarsely chopped roasted peanuts
3 tablespoons nonfat dry milk powder
1 tablespoon sugar
1 1/2 teaspoons curry powder
2 teaspoons Fleischmann's® Bread Machine Yeast

Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour.

Recommended cycle: Basic/white bread cycle; medium/normal color setting. Timed-bake feature can be used.


NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water.


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Cranberry-Pecan Wreath


DOUGH
1/2 cup milk
1/4 cup butter or margarine (1/2 stick) -- cut up
1 large egg
2 1/2 cups bread flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons Fleischmann's® Bread Machine Yeast

FILLING
1 cup fresh or frozen cranberries -- finely chopped
2/3 cup packed brown sugar
1/4 cup butter or margarine (1/2 stick)
1/2 cup chopped pecans -- toasted

GLAZE
1 cup sifted powdered sugar
1 1/2 tablespoons butter or margarine -- softened
1 tablespoon milk (1 to 2 tablespoons)
1 teaspoon freshly grated orange peel

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

To make filling: In medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat; simmer 4 to 6 minutes or until very thick, stirring frequently. Remove from heat; stir in pecans.

To make coffee cake: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 26 × 6-inch rectangle; spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 350ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.


To Make Glaze:

In small bowl, combine all ingredients; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired.


Yield:
"1 (8-inch) Coffeecake"



NOTES : Recipe can be prepared in all-size bread machines.

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Cranberry-Orange Bread (2-Pound Recipe)


1 cup milk
2 large eggs
2 tablespoons butter or margarine -- cut up
1 teaspoon salt
4 cups bread flour
1 cup dried cranberries
1/4 cup sugar
1 tablespoon freshly grated orange peel
2 teaspoons Fleischmann's® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cranberries with flour.

Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack.


Yield:
"1 Loaf"


NOTES : Do not make loaves larger than recommended by manufacturer. Use the 2-pound recipe if the pan holds 13 cups or more.

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Cranberry-Orange Bread (1 1/2-Pound Recipe)


2/3 cup milk
2 large eggs
2 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
3 cups bread flour
3/4 cup dried cranberries
3 tablespoons sugar
2 teaspoons freshly grated orange peel
2 teaspoons Fleischmann's® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cranberries with flour.

Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack.


Yield:
"1 Loaf"

NOTES : Do not make loaves larger than recommended by manufacturer. Use the 2-pound recipe if the pan holds 13 cups or more.

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Cranberry Yeast Bread (Regular Recipe)


1/3 cup water
1/4 cup honey
1 egg
2 tablespoons margarine or butter -- softened
3/4 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
2/3 cup cranberries -- halved
1/2 teaspoon ground mace
2 teaspoons quick-acting active dry yeast

SPREAD
1 8-ounce package cream cheese
2 tablespoons sugar
1/4 teaspoon grated orange peel
Dash ground mace

Select loaf size recommended by the manufacturer of your machine.

Measure all ingredients except Cream Cheese Spread into bread machine pan in the order that the machine manufacturer suggests. Select the lightest crust setting.

Process on basic bake cycle. Remove baked bread from pan and cool on wire rack. Serve with Cream Cheese Spread.

Cream Cheese Spread: Beat cream cheese, softened, sugar, grated orange peel and dash of ground mace with electric mixer on low speed or with spoon. Refrigerate any remaining spread.


Yield:
"1 Loaf"


NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

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Cranberry Yeast Bread (Large Recipe)


1/2 cup water
1/3 cup honey
1 egg
3 tablespoons margarine or butter -- softened
1 teaspoon salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 cup cranberries -- halved
3/4 teaspoon ground mace
3 teaspoons quick-acting active dry yeast

SPREAD
1 8-ounce package cream cheese
2 tablespoons sugar
1/4 teaspoon grated orange peel
Dash mace

Select loaf size recommended by the manufacturer of your machine.

Measure all ingredients except Cream Cheese Spread into bread machine pan in the order that the machine manufacturer suggests. Select the lightest crust setting.

Process on basic bake cycle. Remove baked bread from pan and cool on wire rack. Serve with Cream Cheese Spread.


Cream Cheese Spread: Beat cream cheese, softened, sugar, grated orange peel and dash of ground mace with electric mixer on low speed or with spoon. Refrigerate any remaining spread.


Yield:
"1 Loaf"

NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.


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Country French Bread (1-Pound Recipe)


2/3 cup water (70º to 80ºF)
1/4 cup plain yogurt
3/4 teaspoon salt
2 cups bread flour
2 tablespoons medium rye flour
2 tablespoons whole wheat flour
3 tablespoons nonfat dry milk
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water.

Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack.


Yield:
"1 Loaf"


NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

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Country French Bread (1 1/2-Pound Recipe)


1 cup water (70º to 80ºF)
1/3 cup plain yogurt
1 teaspoon salt
3 cups bread flour
3 tablespoons medium rye flour
3 tablespoons whole wheat flour
1/4 cup nonfat dry milk
2 teaspoons Fleischmann's® Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water.

Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack.


Yield:
"1 Loaf"


NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

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Classic French Bread (1-Pound Recipe)


3/4 cup water
1/2 teaspoon salt
2 1/4 cups bread flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
Cornmeal
Vegetable oil
1 white of large egg
1 tablespoon water

Add 3/4 cup water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 15 × 10-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 375ºF for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done ? bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread from the sheet; cool on a wire rack.



Yield:
"1 Loaf"

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Classic French Bread (1 1/2-Pound Recipe)



1 1/4 cups water
3/4 teaspoon salt
3 1/2 cups bread flour
2 teaspoons Fleischmann's® Bread Machine Yeast
Cornmeal
Vegetable oil
1 white of large egg
1 tablespoon water

Add 1 1/4 cups water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half and roll each half into a 10 × 8-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 375ºF for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done?bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread(s) from the sheet(s); cool on a wire rack.



Yield:
"2 Loaves"

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[persephone1946]

Try this site:

http://www.qis.net/~champion/bread/main.html

There are links to other sites from the above site.

A J

[bakerjay]

Any recipes for faux sourdough bread for bread machines?

[Kitchen Witch]

will this help?

Sourdough Bread

1 1/4 cups sourdough starter
3/4 cup warm water
4 cups bread flour
1 3/4 teaspoons salt
3 tablespoons granulated sugar
1 3/4 teaspoons active dry yeast

Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one (2 pound) loaf.


Sourdough Starter

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
2 cups room temperature, non-chlorinated water (or bottled water)
2 cups unbleached all-purpose flour

In a 2 to 3-quart glass or ceramic jar or bowl, using a wooden or non-metallic spoon, mix yeast and warm water. Let stand for 10 minutes.
Add flour; mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. Let stand in warm place for 24 hours.
Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stirring once a day.
Cover loosely with a glass or ceramic lid or plastic wrap and store in refrigerator. If the starter is not used within one week, you must feed it to keep it alive and active by following directions to replenish below. If a clear liquid (an alcohol sometimes called hooch) rises to the top of starter during storage, simply stir it back in, but if the liquid turns a light pink, it means the starter is beginning to break down and spoil; discard and begin again.

To Replenish Starter

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1 1/4 cups of starter were removed to make bread, replenish remaining starter with 1 1/4 cups warm water and 1 1/4 cups flour. Stir well to blend, cover and let stand in a warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed.


NOTE - it will take a few feedings before you get that sour-dough tanginess