Read Online Bread Machine Magic by Linda Rehberg - Free Book Online
Authors: Linda Rehberg
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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; Raisin/Nut
----
NUTRITIONAL INFORMATION PER SLICE
Calories 142 / Fat 3.4 grams / Carbohydrates 25 grams / Protein 5.1 grams / Fiber 3.8 grams / Sodium 253 milligrams / Cholesterol 15.5 milligrams
----
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Whole Wheat Sunflower Bread
This bread is simply bursting with good things to eatâlike oats, whole wheat flour, wheat germ, and sunflower seeds. The refreshing hint of orange blends beautifully with all that goodness. Use it for toast, sandwiches, or just plain snacking.
SMALL RECIPE
OLD - FASHIONED ROLLED OATS 1 â 3 cup
BUTTERMILK 5 â 8 to ¾ cup
EGG 1
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1 tablespoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 1 cup
BREAD FLOUR 1 cup
WHEAT GERM 2 teaspoons
RAW UNSALTED SUNFLOWER SEEDS ¼ cup
GRATED ORANGE RIND 1½ tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 3 teaspoons
MEDIUM RECIPE
OLD - FASHIONED ROLLED OATS ½ cup
BUTTERMILK 1 1 â 8 to 1¼ cups
EGG 1
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 1½ cups
BREAD FLOUR 1½ cups
WHEAT GERM 1 tablespoon
RAW UNSALTED SUNFLOWER SEEDS 1 â 3 cup
GRATED ORANGE RIND 2 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 3 teaspoons
LARGE RECIPE
OLD - FASHIONED ROLLED OATS 2 â 3 cup
BUTTERMILK 1¼ to 1 3 â 8 cups
EGG 2
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 2 cups
WHEAT GERM 4 teaspoons
RAW UNSALTED SUNFLOWER SEEDS ½ cup
GRATED ORANGE RIND 2½ tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 3 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; Raisin/Nut
----
NUTRITIONAL INFORMATION PER SLICE
Calories 153 / Fat 3.6 grams / Carbohydrates 25.3 grams / Protein 5.7 grams / Fiber 2.8 grams / Sodium 285 milligrams / Cholesterol 16 milligrams
----
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Shredded-Wheat Bread
When your mother told you to eat your shredded wheat, she never imagined it could be served up like this! This is a fine and flavorsome loaf of bread. (Note that the 1-pound loaf is baked on the Rapid Bake setting to prevent it from collapsing.)
SMALL RECIPE
SHREDDED - WHEAT 1 large
BISCUIT , CRUMBLED (½ cup)
WATER 7 â 8 to 1 cup
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1½ tablespoons
HONEY 1½ tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
SHREDDED - WHEAT 2 large
BISCUIT , CRUMBLED (1 cup)
WATER 1 1 â 8 to 1¼ cups
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 2 tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 3 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
SHREDDED - WHEAT 3 large
BISCUIT , CRUMBLED (1½ cups)
WATER 2 1 â
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; Raisin/Nut
----
NUTRITIONAL INFORMATION PER SLICE
Calories 142 / Fat 3.4 grams / Carbohydrates 25 grams / Protein 5.1 grams / Fiber 3.8 grams / Sodium 253 milligrams / Cholesterol 15.5 milligrams
----
Â
Whole Wheat Sunflower Bread
This bread is simply bursting with good things to eatâlike oats, whole wheat flour, wheat germ, and sunflower seeds. The refreshing hint of orange blends beautifully with all that goodness. Use it for toast, sandwiches, or just plain snacking.
SMALL RECIPE
OLD - FASHIONED ROLLED OATS 1 â 3 cup
BUTTERMILK 5 â 8 to ¾ cup
EGG 1
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1 tablespoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 1 cup
BREAD FLOUR 1 cup
WHEAT GERM 2 teaspoons
RAW UNSALTED SUNFLOWER SEEDS ¼ cup
GRATED ORANGE RIND 1½ tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 3 teaspoons
MEDIUM RECIPE
OLD - FASHIONED ROLLED OATS ½ cup
BUTTERMILK 1 1 â 8 to 1¼ cups
EGG 1
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 1½ cups
BREAD FLOUR 1½ cups
WHEAT GERM 1 tablespoon
RAW UNSALTED SUNFLOWER SEEDS 1 â 3 cup
GRATED ORANGE RIND 2 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 3 teaspoons
LARGE RECIPE
OLD - FASHIONED ROLLED OATS 2 â 3 cup
BUTTERMILK 1¼ to 1 3 â 8 cups
EGG 2
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 2 cups
WHEAT GERM 4 teaspoons
RAW UNSALTED SUNFLOWER SEEDS ½ cup
GRATED ORANGE RIND 2½ tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 3 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; Raisin/Nut
----
NUTRITIONAL INFORMATION PER SLICE
Calories 153 / Fat 3.6 grams / Carbohydrates 25.3 grams / Protein 5.7 grams / Fiber 2.8 grams / Sodium 285 milligrams / Cholesterol 16 milligrams
----
Â
Shredded-Wheat Bread
When your mother told you to eat your shredded wheat, she never imagined it could be served up like this! This is a fine and flavorsome loaf of bread. (Note that the 1-pound loaf is baked on the Rapid Bake setting to prevent it from collapsing.)
SMALL RECIPE
SHREDDED - WHEAT 1 large
BISCUIT , CRUMBLED (½ cup)
WATER 7 â 8 to 1 cup
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1½ tablespoons
HONEY 1½ tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
SHREDDED - WHEAT 2 large
BISCUIT , CRUMBLED (1 cup)
WATER 1 1 â 8 to 1¼ cups
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 2 tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 3 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
SHREDDED - WHEAT 3 large
BISCUIT , CRUMBLED (1½ cups)
WATER 2 1 â
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