I bought a bread maker and came with a small recipe book on baking bread in it. I need some more recipes!! Thanks
Julie’s Cheddar Cheese Bread
1 1/4 cups lukewarm water (110 degrees F.)
1/4 cup nonfat dry milk
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 tablespoons sugar
1 teaspoon freshly ground coarse black pepper (optional)
1 1/2 cups grated sharp cheddar cheese
1/3 cup freshly grated parmesan cheese
3 cups bread flour
3 teaspoons instant active dry yeast
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400°F.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200° and 210°F.)
Makes 1 1/2-pound loaf.
Honey Whole Wheat Bread
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
1/3 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
2 tablespoons vegetable oil
1 1/2 teaspoons active dry yeast
Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.
Romano-Oregano Bread
3 cups bread flour
1 cup water
3/4 cup (3 ozs) grated fresh Romano cheese
3 tbsps sugar
1 tbsp dried oregano
1-1/2 tbsps olive oil
1 tsp salt
1 pkg dry yeast (about 2-1/4 tsps)
Follow manufacturer’s instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine.
Makes a 1-1/2 pound loaf approximately.
Hawaiian Bread (for the bread machine)
This is for a 1 1/2 lb loaf
1 overripe banana
Crushed pineapple
1 egg
1/4 cup milk
1/2 tsp salt
1/3 cup sugar
1/2 cup potato flakes
3 cups bread flour
4 Tbsp margarine
1 1/2 tsp quick yeast
Mash 1 overripe banana in a 1 cup measuring cup. Finish filling with crushed pineapple.
Add ingredients according to your machine’s instructions.
Bake in bread machine on light.
Cheddar Cheese and Black Olive Bread
1 cup water, 110 degrees F
1 tablespoon olive oil
2 teaspoons granulated sugar
1 teaspoon salt
1 large egg
2 1/2 cups bread flour
1 package powdered cheese (from macaroni and cheese approximately 1/3 cup)
1/2 can large pitted black olives
1/4 teaspoon coarsely ground pepper (or more)
1 3/4 teaspoons active dry yeast (package = 2 ¼ teaspoons)
Combine flour and cheese. Mix well. Add ingredients into bread machine according to manufacturer’s instructions - put olives in with the rest of the ingredients - they will get broken up in the mixing. Bake on Regular setting.
Yield: 1 1/2 pound loaf
Basil & Sun Dried Tomato Bread
Makes a large 1 1/2 loaf in the machine, or two regular loaves baked in the standard-sized loaf pans.
2 1/4 teaspoons dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain (I didn’t have this so I just substituted more flour)
3 tablespoons nonfat dry milk powder
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes (see below)*
1 teaspoon salt
1 1/4 cups water
*Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain, and cool to room temperature. With a scissors. snip into 1/4 inch pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe. Add all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions. Or knead by hand (or by machine), let rise in bowl lightly sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed with veg. spray) , and then bake till browned and done in a 350 oven (approximately 20-25 minutes.)
Pumpkin Pecan Bread (Bread Machine)
1/2 cup milk
1/2 cup canned pumpkin
1 large egg
2 tablespoons margarine or butter, cut up
3 cups bread flour
3 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon active dry yeast or bread machine yeast
3/4 cup coarsely chopped pecans
Add the ingredients to the bread machine* according to the manufacturer’s directions. Select the basic white bread cycle. Makes 16 servings.
*Note: The bread machine pan must have a capacity of 10 cups or more.
Make-Ahead Tip: Bake and cool bread. Wrap in foil and place in a large plastic freezer bag or freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or 2 hours at room temperature. Or, place foil-wrapped frozen bread in 300 degree F. oven for 25 minutes or just until warm.
Butter-Rich Rolls
1 cup milk (110 degrees F.)
1/2 cup butter, room temperature)
1/4 cup sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze
Place all ingredients except Egg Glaze in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
After resting, shape the dough as desired (see below). For pan rolls, divide dough into 16 pieces. Shape pieces into balls and place in two greased 8-inch cake pans.
Preheat oven to 375 degrees. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes. After rising, brush with Egg Glaze. Bake approximately 20 minutes or until nicely browned.
NOTE: This recipe is also excellent to use for sandwich or hamburger buns. If using a 1-pound bread machine, cut the recipe in half.
EGG GLAZE:
1 egg white, beaten
1 tablespoon water
In a small bowl, combine egg white and water.
Sugar Doughnut Bread
1/2 cup evaporated milk
1/2 cup lukewarm water
1/2 teaspoon salt
1/4 cup sugar
3 eggs, room temperature and beaten
2 tablespoons butter, melted
4 1/4 cups bread flour or all-purpose flour
3 teaspoons instant active-dry yeast
Topping
Place all ingredients except the Topping in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I spray with vegetable spray).
Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place 1 to 1 1/2 hours or until doubled in size. Turn dough over (but do not punch down), cover, and let rise again 1 to 1 1/2 hours or until doubled in size again.
Place dough on a lightly oiled surface and form dough into two loaves. Cover and place in a warm spot to rise, approximately 20 minutes, until doubled in size.
Preheat oven to 400 degrees F. Bake for 20 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place bread on a wire rack. Brush top of bread with melted butter; sprinkle with sugar. Let cool.
Makes 2 loaves.
TOPPING:
2 tablespoons butter, melted
2 tablespoons sugar
Brioche Bread
1/3 cup warm water (110 degrees F.)
2 large eggs, room temperature
2 egg yolks, room temperature
1/2 cup olive oil or vegetable oil
1 teaspoon vanilla extract
3 tablespoons sweetened condensed milk
1/2 cup raisins
1/4 cup slivered almonds
1/2 teaspoon salt
2 1/2 cups bread flour
3 teaspoons Instant Active Dry Yeast
Egg Glaze
Place all ingredients except Egg Glaze in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Divide dough into three pieces and braid into a loaf. Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise, approximately 30 minutes.
Preheat oven to 350 degrees. After rising, brush the top of the dough with the Egg Glaze. Bake 30 to 35 minutes or until rich golden brown. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
Egg Glaze:
1 egg yolk, beaten
1 tablespoons water
In a small bowl, combine egg yolk and water until combined.
Crunchy Wheat and Honey Bread
1 1/4 cup lukewarm water (110 degrees F.)
3 tablespoons honey
2 tablespoons butter, softened
1 1/2 teaspoons salt
1/2 cup slivered toasted almonds
2 cups whole wheat flour
1 1/2 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
Makes 1 1/2-pound loaf.
Parmesan-Herb French Bread
1 cup warm water (110 degrees F.)
1 tablespoon olive oil
1/2 teaspoons salt
1 teaspoons sugar
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
2 1/4 cups bread flour plus 1 tablespoon
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Cornmeal (optional for dusting pan)
Topping:
3 tablespoons finely grated parmesan cheese
1 to 2 teaspoons finely chopped fresh rosemary
Place all ingredients except cornmeal and topping mixture in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise, approximately 30 minutes or until dough has doubled.
Preheat oven to 400 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 10 minutes. With a pastry brush, brush cornstarch mixture over top of the bread; sprinkle the topping mixture (combination of parmesan cheese and rosemary) over the top. Return to oven and bake an additional 10 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
CORNSTARCH GLAZE:
NOTE: This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake.
1/2 cup cold water
1 teaspoon cornstarch.
In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished.
Pumpernickel Bread
1 cup plus 3 tablespoons warm water (110 degrees F.)
2 tablespoons molasses
1 tablespoon extra-virgin olive oil
3 tablespoons firmly-packed brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups bread flour
1/2 cup pumpernickel flour
3/4 cup rye flour
2 tablespoons vital wheat gluten*
1 tablespoon caraway seeds
1 tablespoon instant active dry yeast
- Also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
Makes 1 1/2-pound loaf.
San Francisco-Style Sourdough French Bread
I’ve spent much time experimenting with sourdough to come up with a recipe that I feel can rival the famous “San Francisco Sourdough French Bread.” I find that using my bread machine for the kneading process only, saves me a lot of time and saves my wrists.
I also find that working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them everyday. That’s too much work for me as I already have a cat! You even need a sourdough sitter when leaving town! Because I don’t use my starter everyday, I store it, covered with plastic wrap, in the refrigerator until ready to use. When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with 1 cup flour and 1 cup warm water. I let this sit 8 hours or preferably overnight. It is now ready to use in your sourdough recipes!
Check out Linda’s Bread Making Hints: Quick Breads, Bread Machine Breads, Secrets to using the bread machine, About Yeast in Bread Making, Sourdough Starter.
1 cup sourdough starter, room temperature
3/4 cup lukewarm water (110 degrees F.)
2 teaspoons salt
1/4 teaspoon baking soda
3 cups bread flour or unbleached all-purpose flour*
Cornmeal
- The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Bread Machine: Add all the ingredients except cornmeal in the bread pan of bread machine. Process according to manufacturer’s instructions for a dough setting. NOTE: Don’t be afraid to open the lid and check the dough. It should form a nice elastic ball. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 minutes.
Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine starter, water, salt, baking soda, and bread flour. Using dough hook, mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. NOTE: In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
After resting, knead dough on a lightly floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise).
Place the dough in a lightly oiled large bowl. Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn’t spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 12 hours).
NOTE: I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can’t comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
After dough has risen, remove from bowl, and place on a lightly floured board. Knead in flour to feed it one more time before baking. Shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.
Preheat oven to 400 degrees. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Makes 1 large loaf.
speaking of breadmakers…I remember making bread in my breadmaker years ago using regular flour…I can’t find bread flour here where I live (small town in southwest NM) and I need recipes using regular flour…Anybody?
Swirled Cinnamon Craisin Bread for Bread Machine
This makes a swirled loaf of cinnamon craisin (Dried Cranberries) bread by using the Manual Bread Machine Dough Cycle, removing and shaping the dough by hand, returning the shaped dough to the bread machine to rise, and baking the bread with the bread machine Manual Bake Cycle. Finally the cooled cinnamon raisin bread is drizzled with a sugar glaze. To bake in a regular oven, see note at bottom.
Bread:
1 egg (50 g), beaten
1/4 cup (60 g) warm milk
3/4 cup (180 g) warm water
1/3 cup (65 g) white granulated sugar
1 tsp (6.1 g) salt
1/4 cup (60 g) butter, softened
3 cups (415 g) bread flour or all-purpose flour
2 1/4 tsp or 1 packet (7 g) bread machine or instant yeast
Filling:
1/2 cup (55.9 g) raisins or craisins (Dried Cranberries)
2 Tbsp (28.4 g) butter, softened
1/3 cup (66 g) white granulated sugar
1 Tbsp (9.4 g) cinnamon (I used Penzey’s Apple Pie Spice)
Topping:
1/4 cup (30 g) confectioners sugar
1 1/2 tsp (7.6 g) milk
Add all the Bread ingredients in order given or as recommended by your bread machine manual. Stir ingredients together before adding butter and flour. Select MANUAL DOUGH CYCLE and press START.
In the first few minutes of kneading, adjust the dough, if necessary, so it is smooth and non-sticky by adding flour or water, a tablespoon at a time.
After the MANUAL DOUGH CYCLE completes, remove the dough and mixing paddle from the machine.
Roll the dough out on a bread board into a 9 x 13 inch rectangle. Distribute the craisins evenly over the entire surface of the rolled out dough.
Press them into the dough gently. Spread 2 Tablespoons of softened / melted butter over the entire surface of the rolled out dough.
Mix 2 Tablespoons granulated sugar, 2 Tablespoons brown sugar with 2 teaspoons Penzey’s Vietnamese cinnamon, 2 teaspoons Penzey’s Apple Pie Spice and 1 Tablespoon flour. Make sure they are mixed well. Sprinkle the sugar/cinnamon mixture evenly over the entire surface of the rolled out dough.
Starting at a 9-inch wide end, roll the dough into a cylinder. Pinch the seam shut along its length of the rolled cylinder and pinch shut the two ends of the cylinder roll of dough.
To bake in regular oven see note at bottom.
Replace the rolled dough in the bread machine with the large pinched seam down and the two ends of the roll folded under to fit it in the machine. Make sure bread machine is off. Close bread machine lid and allow the dough to rise until it has reached the top of the bread baking basket (about 1 to 2 hours).
Select MANUAL BAKE CYCLE and press START.
When the MANUAL BAKE CYCLE completes, remove the bread from the machine and allow it to cool on a wire rack.
When the bread has cooled, mix the topping ingredients and drizzle over the top of the loaf of Cinnamon Raisin Bread.
Make sure to return the kneading paddle to your bread machine so it won’t get lost.
Makes one 1 1/2 lb loaf.
Note: To bake in oven, place rolled loaf in an 9 x 5 inch loaf pan with the seam on the dough on the bottom. Allow to rise until double in size, about 1 hour.Bake in a 325-F pre-heated oven for 45-minutes to 1 hour (until center internal loaf temperature reaches 195-F). Allow to cool and drizzle with topping.
Faux Sourdough for Bread Machine
Sourdough is black magic. Even after you have a starter it probably won’t be sour enough to satisfy you. If it works, it takes 12 to 24 hours to make a loaf. Even then something will disappoint you about your work. People will offer all kinds of advice. Most of it won’t work for you. It’s like the quest for the perfect pie crust. Some can do it, most cannot. I know, I’ve tried this time and again.
In frustration I came up with this recipe:
Faux Sourdough Bread for Bread Machine
This makes a loaf of bread that is sour to the taste with a crunchy crust and a soft interior. It is really not as good as real sourdough, but it will hold you until you can get the real thing, and it only takes about 2 hours to make.
1 cup (245 grams) buttermilk or plain yogurt
1 egg (50 grams), beaten
1 tsp (6 grams) table salt
1/2 tsp (3 grams) citric acid
1 Tbsp (15 grams) cider vinegar
2 1/4 tsp (7 grams) instant yeast
3 cups (411 grams) bread flour or all-purpose flour
1/4 cup (30 grams) whole wheat flour
2 Tbsp (26 grams) olive oil
Mix first 6 ingredients together in measuring cup.
Add mixed ingredients to bread machine.
Add flour to bread machine.
(To bake in oven see section below**)
Select WHITE or REGULAR CYCLE, MEDIUM CRUST and press START.
After dough forms a ball, add olive oil to bread machine.
After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough. It should be a smooth dough ball that holds its shape and not like a batter.
Makes one 1 1/2 pound loaf
(To bake in oven**) Makes a boule shaped loaf.
Select DOUGH CYCLE and press START.
After dough forms a ball, add olive oil to bread machine.
After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough. It should be a smooth dough ball that holds its shape and not like a batter.
Allow kneading cycle to run for 15 minutes. Remove dough from machine.
Place in greased stainless steel mixing bowl forming a dough ball, cover and allow to rise about 1 to 1 1/2 hours, until it is doubled in size.
Bake in uncovered stainless steel bowl, at 350-F for 50-minutes or until center of bread reaches 200-F.
Makes one 1 1/2 pound boule shaped loaf
Wonder Bread Copycat for Bread Machine
This is a delicious, buttery white bread that is
great for sandwiches, toast or just plain with butter.
This has the lightness and texture of Wonder Bread but with a nice buttery flavor.
2/3 cup lukewarm water
1 large egg
1 tablespon granulated sugar
1 1/4 teaspoons table salt
5 tablespoons soft butter (I used butter flavor Crisco)
1/2 cup plain yogurt
3 1/4 to 3 1/2 cups Unbleached All-Purpose Flour
2 1/2 teaspoons (or 1 packet) bread machine or instant yeast
Add ingredients to bread machine in order listed or
according to your bread machine mfg’s directions.
Settings: White Bread, 1 1/2 lb loaf, Medium Crust.
Press Start.
Makes One, 1 1/2 lb loaf.
Olive Bread for Bread Machine
I created this recipe by combining several olive bread recipes. I baked a loaf today and my family really likes it.
The olives, rosemary and basil releases a wonderful aroma while it’s baking and carries through to the finished product when you eat it. Try it warm spread with butter. It makes wonderful savory toast the next day.
Makes one 2-lb loaf
Ingredients:
1/2 cup of brine (juice) (118.5 g) from can or jar of green olives (pimento olives ok)
1 cup (237 g) warm water
2 Tbsp (42 g) honey
1/2 tsp (3 g) table salt
1 1/2 tsp (0.1 g) dried leaf basil
1 1/2 tsp (0.1 g) crushed dry rosemary
2 1/4 tsp or 1 packet (7 g) active dry, bread machine or instant yeast
3 2/3 cups (456 g) bread flour or all-purpose flour
1/3 cup (79 g) whole wheat flour
2 Tbsp (27 g) olive oil
Add at the Beep:
1/3 cup (60 g) drained green olives, chopped (from jar or can) (pimento olives ok)
1/3 cup (60 g) drained black olives, chopped (from canned)
Preparation:
Add all ingredients (except for the sliced olives) into the bread machine in the order given.
Select BASIC or WHITE BREAD setting; 2-lb LOAF; MEDIUM CRUST.
If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly ball of dough.
Add the chopped olives at the BEEP.
Makes one 2-lb loaf of olive bread.