Read Online Bread Machine Magic by Linda Rehberg - Free Book Online Page A
Authors: Linda Rehberg
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8 to 2¼ cups
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 3 tablespoons
HONEY 3 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 4 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
For the Small Recipe
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium crust setting then the Rapid Bake cycle and press Start.
2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if itâs straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Rapid Bake
For the Medium and Large Recipes
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting, then the Whole Wheat cycle and press Start.
2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if itâs straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer
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NUTRITIONAL INFORMATION PER SLICE
Calories 122 / Fat 1.5 grams / Carbohydrates 24.6 grams / Protein 4 grams / Fiber 3.6 grams / Sodium 246 milligrams / Cholesterol 0 milligrams
----
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Louâs Beer Bread
This one was contributed by a good friend who knows just about everything there is to know about beer. Itâs a moist, evenly textured bread thatâs good enough to eat plain. Cheers!
SMALL RECIPE
MILK ¼ cup
FLAT BOCK OR ANY OTHER DARK BEER 5 â 8 to ¾ cup
BUTTER OR MARGARINE 3 tablespoons
MOLASSES 1 tablespoon
HONEY 1 tablespoon
SALT ½ teaspoon
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR None
WHEAT GERM 2 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
MILK ½ cup
FLAT BOCK OR ANY OTHER DARK BEER 1 to 1 1 â 8 cups
BUTTER OR MARGARINE 4 tablespoons
MOLASSES 1½ tablespoons
HONEY 1½ tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 3 cups
BREAD FLOUR None
WHEAT GERM 3 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
MILK 3 â 8 cup
FLAT BOCK OR ANY OTHER DARK BEER 1 1 â 8 to 1¼ cups
BUTTER OR MARGARINE 6 tablespoons
MOLASSES 2 tablespoons
HONEY 2 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 3 cups
BREAD FLOUR 1 cup
WHEAT GERM ¼ cup
R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if itâs straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread
----
NUTRITIONAL INFORMATION PER SLICE
Calories 137 / Fat 3.2 grams / Carbohydrates 23.5 grams / Protein 4.3 grams / Fiber 3.6 grams / Sodium 200 milligrams / Cholesterol .4 milligram
----
Â
Millerâs Bran Bread
If youâre looking for a good sandwich bread, try this soft, light bran bread. Itâs a nice change from the stronger whole wheat taste, yet it is still nutritious.
SMALL RECIPE
MILLER â S BRAN 1 â 3 cup
WATER 5 â 8 to ¾ cup
EGG 1
OIL 1
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 3 tablespoons
HONEY 3 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 4 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
For the Small Recipe
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium crust setting then the Rapid Bake cycle and press Start.
2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if itâs straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Rapid Bake
For the Medium and Large Recipes
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting, then the Whole Wheat cycle and press Start.
2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if itâs straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer
----
NUTRITIONAL INFORMATION PER SLICE
Calories 122 / Fat 1.5 grams / Carbohydrates 24.6 grams / Protein 4 grams / Fiber 3.6 grams / Sodium 246 milligrams / Cholesterol 0 milligrams
----
Â
Louâs Beer Bread
This one was contributed by a good friend who knows just about everything there is to know about beer. Itâs a moist, evenly textured bread thatâs good enough to eat plain. Cheers!
SMALL RECIPE
MILK ¼ cup
FLAT BOCK OR ANY OTHER DARK BEER 5 â 8 to ¾ cup
BUTTER OR MARGARINE 3 tablespoons
MOLASSES 1 tablespoon
HONEY 1 tablespoon
SALT ½ teaspoon
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR None
WHEAT GERM 2 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
MILK ½ cup
FLAT BOCK OR ANY OTHER DARK BEER 1 to 1 1 â 8 cups
BUTTER OR MARGARINE 4 tablespoons
MOLASSES 1½ tablespoons
HONEY 1½ tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 3 cups
BREAD FLOUR None
WHEAT GERM 3 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
MILK 3 â 8 cup
FLAT BOCK OR ANY OTHER DARK BEER 1 1 â 8 to 1¼ cups
BUTTER OR MARGARINE 6 tablespoons
MOLASSES 2 tablespoons
HONEY 2 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 3 cups
BREAD FLOUR 1 cup
WHEAT GERM ¼ cup
R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if itâs straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread
----
NUTRITIONAL INFORMATION PER SLICE
Calories 137 / Fat 3.2 grams / Carbohydrates 23.5 grams / Protein 4.3 grams / Fiber 3.6 grams / Sodium 200 milligrams / Cholesterol .4 milligram
----
Â
Millerâs Bran Bread
If youâre looking for a good sandwich bread, try this soft, light bran bread. Itâs a nice change from the stronger whole wheat taste, yet it is still nutritious.
SMALL RECIPE
MILLER â S BRAN 1 â 3 cup
WATER 5 â 8 to ¾ cup
EGG 1
OIL 1
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