Bread Machine Recipes

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SOUR DOUGH RYE BREAD

Rye starter:
2 cups lukewarm milk
2 cups rye flour
2 1/2 teaspoons yeast
1 tablespoon gluten

Bread:
1 cup rye starter
1 cup rye flour
1 cup water
3 cups bread flour
2 tablespoons butter
1 egg
2 tablespoons sugar
2 tablespoons caraway seeds
3 tablespoons gluten
1 1/2 teaspoons yeast
1/2 teaspoon salt

Mix the starter ingredients with an electric mixer on low speed until combined. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring once daily. To replenish starter: Replace the amount taken out by adding equal parts of milk or water and flour as was used. Always use the same kind of flour. Also, alternate between milk and water for each feeding. For instance, your original starter was milk so use water on your first "feeding". Every third feeding add 1 tablespoon of gluten Set bread color to light. Put all ingredients into your bread machine and start.

[Ruff Justice]

BROWN BREAD

1 cup water
2 tablespoons water
1 1/2 tablespoons vegetable oil
2 tablespoons molasses
2 1/4 cups white flour
3/4 cup whole wheat flour
1/2 cup oatmeal (rolled oats)
2 tablespoons milk powder
1 1/2 teaspoons salt
2 1/2 teaspoons dry yeast

For 1 1/2 pound loaf: Put ingredients in the bread case in the order listed. Bake on the basic white bread mode.

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JALAPENO CHEESE BREAD

1 1/2 pound loaf
3/4 cup sour cream
1/8 cup water
1 egg
3 cups all-purpose or unbleached flour
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 teaspoon baking soda
1 cup (4 ounces) grated sharp cheddar cheese
3 tablespoons seeded and chopped fresh jalapeno pepper (about 4 peppers) or canned diced
jalapeno peppers
1 1/2 teaspoons active dry yeast

1 pound loaf:
1/2 cup sour cream
1/8 cup water
1 egg
2 cups all-purpose or unbleached flour
1 teaspoon salt
1 1/2 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup (3 ounces) grated sharp cheddar cheese
2 tablespoons seeded and chopped fresh jalapeno pepper (about 3 peppers) or canned diced
jalapeno peppers
1 1/2 teaspoons active dry yeast for all machines

Place all ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

[Ruff Justice]

GENUINE TEXAS CHILI BREAD

3/4 cup hot salsa
1/4 cup onions, chopped
1/8 cup hot pepper sauce
1 egg
3 cups flour
2 tablespoons sugar
1/4 teaspoon baking soda
1 cup mashed kidney beans pinto beans may be used
3 tablespoons fresh jalapeno, seeded and chopped (about 4 peppers)
1 1/2 teaspoons yeast

Place all ingredients in bread pan, select a light crust setting, and press "start".

[Ruff Justice]

COLONIAL BREAD

1 package yeast
3 1/2 cups bread flour
1/3 cup yellow cornmeal
1 1/2 cups boiling water
1/3 cup molasses
1 teaspoon salt
1 tablespoon butter


Pour cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 minutes. Stir in molasses, salt and butter. In the pan, place the yeast, bread flour, and then cornmeal mixture. Select white bread and press "Start". Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 minutes to 1 hour. Bake at 350 for 35-40 minutes.

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WHOLE WHEAT MULTI SEED BREAD

1 package active dry yeast
3 tablespoons gluten
1 teaspoon dough enhancer
1 teaspoon diastatic malt
1 tablespoon sesame seeds
1 tablespoon poppy seeds
3 tablespoons cracked wheat berries
1/4 cup millet
1/4 cup sunflower seeds
3 1/2 cups whole wheat flour
1 teaspoon salt
2 tablespoons corn oil
1 tablespoon molasses
2 tablespoons honey
1 1/2 cups apple juice

All ingredients should be at room temperature or slightly higher before starting Add ingredients to the pan in the order listed Select Whole Wheat Bread Press start.

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RAISIN BREAD

3/4 cup water
2 cups white bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 cup raisins
1 1/2 teaspoons yeast, fast rise or machine or 2 teaspoons yeast, active dry

For whole raisins in the bread, add fruit at the beep on the fruit and nut cycle or after the first knead. If using the rapid bake cycle, add raisins with other ingredients.

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SAFFRON BREAD

3/4 cup water
2 cups white bread flour
1 teaspoon sugar
1 teaspoon salt
1 egg, beaten
1 1/2 tablespoons olive oil
1/4 teaspoon saffron, ground or 1/8 teaspoon saffron threads
1 teaspoon yeast, fast rise or machine or 2 teaspoons yeast, active dry

If using saffron threads, grind to a coarse powder-like consistency using a mortar and pestle. The fresh powder will be more potent than the pre-ground so you'll need less. Once opened, the intensity of a vial of saffron will diminish. Use regular or rapid bake cycle.