08/Dec/2007
BRAN BREAD
2 1/4 cups bread flour (I use Gold Medal Better for Bread)
1 tablespoon brown sugar (I use light - use dark for more flavor)
1 tablespoon dry milk or buttermilk powder
1 teaspoon salt
1 tablespoon butter (have used margarine, but not light or whipped)
3 tablespoons wheat bran (Hodgson’s Mill in brown box -usually in supermarkets)
7 1/2 oz water (This is 225 cc if you have a metric measure; also it is 15/16 of cup)
1 teaspoon dry yeast
Bake light
Variations on the above: Use 2 tablespoons cracked wheat instead of the wheat bran.
Use 3 tablespoons oat bran or 7 or 9 grain cereal instead of the wheat bran.
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CINNAMON-RAISIN BREAD
2 cups bread flour
4 teaspoons sugar
2/3 teaspoon salt
1 1/4 tablespoons butter or margarine
1 1/2 teaspoons cinnamon
2/3 cup raisins (Add near the end of first kneading, or they will be very broken)
3/4 cup water
2 1/2 teaspoons dry yeast (This is not an error, takes a lot to make cinnamon bread rise)
Bake light
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CINNAMON ROLLS
1 3/4 cups bread flour
1/2 cup all purpose flour
4 tablespoons sugar
3 tablespoons dry milk
1 teaspoon salt
1/3 cup butter or margarine
1/2 cup water
1 small egg - If you have a large egg , beat it a little and remove a spoonful or so
2 teaspoons dry yeast
1-Make above in dough cycle
2-Remove dough at end of cycle and place in a greased bowl. Cover. Rest the dough in refrigerator for 30 minutes.
3-Roll out on lightly floured surface ( into a rectangle 10 x 16 inches)
4-Make filling of 1/2 cup raisins, 1 tablespoon cinnamon, and 2 tablespoons granulated sugar.
(I think that I remember brushing a little melted margarine on the dough rectangle and then sprinkling the filling on top of that)
5-Starting at one short edge, roll the dough up tightly into a log.
6-Cut the log into 10 equal portions, place on greased baking sheet. Spray lightly with water on top.
Let rise in warm(90 degrees) place for 20 to 30 minutes or until double in bulk.
7-Brush rolls with beaten egg and Bake in 375 degree oven for 10 to 15 minutes till golden brown. Do not overcook, and ice with confections sugar/milk mixture if wanted.
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CLASSIC WHITE
2 cups bread flour
1 1/2 tablespoons sugar
1 tablespoon dry milk
1 teaspoon salt
1 tablespoon butter or margarine
3/4 cup water
1 1/2 teaspoons yeast
Bake light
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CRACKED WHEAT-SUNFLOWER BREAD
2 1/4 cups bread flour
1 tablespoon dry milk
1 teaspoon salt
1 tablespoon butter or margarine
1/4 cup cracked wheat cereal
1/4 cup unsalted sunflower seeds ( if use salted, skimp on salt)_
1 tablespoon honey
1 cup water
1 teaspoon dry yeast
Bake light
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EASY FRENCH
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup +1 tablespoon water
1 1/2 teaspoons dry yeast
Bake light
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GARDEN HERB
2 cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
1 teaspoon salt
1 tablespoon butter or margarine
3/4 teaspoon chives (freeze dried is what I found for this)
3/4 teaspoon marjoram
3/4 teaspoon thyme
1/3 teaspoon basil
3/4 cup water
2 teaspoons dry yeast
Bake light
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OATMEAL & APPLESAUCE BREAD
2 1/4 cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
1 teaspoon salt
1 tablespoon butter or margarine
1/4 cup oatmeal
1/4 cup applesauce
1/2 teaspoon cinnamon
5/8 cup (5 oz) water
1 teaspoon dry yeast
Bake light
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PIZZA CRUST
2 1/4 cups bread flour
1 teaspoon salt
1 1/2 teaspoons vegetable oil
3/4 cup water
1 teaspoon dry yeast
1-Make dough according to dough cycle
2-Remove from machine, roll in ball, and place on a lightly floured surface. Cover with plastic wrap and let rest 20 minutes.
3-Roll out into circle, place on greased baking pan, prick with fork, add sauce and toppings and bake
450degrees until crisp and lightly brown.
Use dough mode on machine
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PUMPERNICKEL BREAD
2 cups bread flour
1/4 cup rye flour
1/4 cup whole wheat flour
1 tablespoon dry milk
1 teaspoon salt
1 tablespoon butter or margarine
3 tablespoons cornmeal
2 tablespoons cocoa
2 tablespoons molasses
7 1/2 oz water (225cc)
1 teaspoon dry yeast
Bake light
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