Read Online Bread Machine Magic by Linda Rehberg - Free Book Online Page B
Authors: Linda Rehberg
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tablespoon
HONEY 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 1 2 â 3 cups
R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILLER â S BRAN ½ cup
WATER ¾ to 7 â 8 cup
EGG 1
OIL 1½ tablespoons
HONEY 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2½ cups
R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILLER â S BRAN 2 â 3 cup
WATER 1 to 1 1 â 8 cups
EGG 2
OIL 2 tablespoons
HONEY 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 3 1 â 3 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting 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: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Rapid Bake
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NUTRITIONAL INFORMATION PER SLICE
Calories 110 / Fat 2.1 grams / Carbohydrates 19.8 grams / Protein 3.1 grams / Fiber 1.3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams
----
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Cracked Wheat Bread
Donât overlook the first step in this recipe: You must cook the cracked wheat to soften it. Although this requires a few extra minutes of preparation time, youâll be pleased with the results.
SMALL RECIPE
WATER ½ cup
CRACKED WHEAT ¼ cup
MILK ½ to 5 â 8 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 1 tablespoon
MOLASSES 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 1½ cups
WHOLE WHEAT FLOUR ½ cup
VITAL WHEAT GLUTEN ( OPTIONAL ) 1 tablespoon
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
WATER ¾ cup
CRACKED WHEAT 1 â 3 cup
MILK ¾ to 7 â 8 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 1½ tablespoons
MOLASSES 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2¼ cups
WHOLE WHEAT FLOUR ¾ cup
VITAL WHEAT GLUTEN ( OPTIONAL ) 2 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
WATER 1 cup
CRACKED WHEAT ½ cup
MILK 1 to 1 1 â 8 cups
BUTTER OR MARGARINE 3 tablespoons
HONEY 2 tablespoons
MOLASSES 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 3 cups
WHOLE WHEAT FLOUR 1 cup
VITAL WHEAT GLUTEN ( OPTIONAL ) 3 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1 . In a small saucepan, bring the water to a boil, then add the cracked wheat. Cook on medium-high heat for approximately 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow cracked wheat to cool to room temperature.
2 . Place all ingredients, including cooled cracked wheat, in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
3 . 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.
4 . 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: Standard
OPTIONAL BAKE CYCLES: Whole Wheat
----
NUTRITIONAL INFORMATION PER SLICE
Calories 134 / Fat 1.7 grams / Carbohydrates 26 grams / Protein 3.9 grams / Fiber 2.1 grams / Sodium 257 milligrams / Cholesterol .5 milligram
----
Â
Buttermilk Cracked-Wheat Bread
Raw cracked wheat adds a crunchy texture to this noteworthy whole wheat bread. Itâs not as tall as some loaves, but itâs just as delicious. Serve it proudly with dinner or use it for sandwiches.
SMALL RECIPE
CRACKED
HONEY 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 1 2 â 3 cups
R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILLER â S BRAN ½ cup
WATER ¾ to 7 â 8 cup
EGG 1
OIL 1½ tablespoons
HONEY 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2½ cups
R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILLER â S BRAN 2 â 3 cup
WATER 1 to 1 1 â 8 cups
EGG 2
OIL 2 tablespoons
HONEY 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 3 1 â 3 cups
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting 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: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Rapid Bake
----
NUTRITIONAL INFORMATION PER SLICE
Calories 110 / Fat 2.1 grams / Carbohydrates 19.8 grams / Protein 3.1 grams / Fiber 1.3 grams / Sodium 234 milligrams / Cholesterol 15.2 milligrams
----
Â
Cracked Wheat Bread
Donât overlook the first step in this recipe: You must cook the cracked wheat to soften it. Although this requires a few extra minutes of preparation time, youâll be pleased with the results.
SMALL RECIPE
WATER ½ cup
CRACKED WHEAT ¼ cup
MILK ½ to 5 â 8 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 1 tablespoon
MOLASSES 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 1½ cups
WHOLE WHEAT FLOUR ½ cup
VITAL WHEAT GLUTEN ( OPTIONAL ) 1 tablespoon
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
WATER ¾ cup
CRACKED WHEAT 1 â 3 cup
MILK ¾ to 7 â 8 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 1½ tablespoons
MOLASSES 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2¼ cups
WHOLE WHEAT FLOUR ¾ cup
VITAL WHEAT GLUTEN ( OPTIONAL ) 2 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
WATER 1 cup
CRACKED WHEAT ½ cup
MILK 1 to 1 1 â 8 cups
BUTTER OR MARGARINE 3 tablespoons
HONEY 2 tablespoons
MOLASSES 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 3 cups
WHOLE WHEAT FLOUR 1 cup
VITAL WHEAT GLUTEN ( OPTIONAL ) 3 tablespoons
R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1 . In a small saucepan, bring the water to a boil, then add the cracked wheat. Cook on medium-high heat for approximately 6 minutes until all the water is absorbed; stir occasionally with a wooden spoon. Remove pan from heat and allow cracked wheat to cool to room temperature.
2 . Place all ingredients, including cooled cracked wheat, in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
3 . 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.
4 . 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: Standard
OPTIONAL BAKE CYCLES: Whole Wheat
----
NUTRITIONAL INFORMATION PER SLICE
Calories 134 / Fat 1.7 grams / Carbohydrates 26 grams / Protein 3.9 grams / Fiber 2.1 grams / Sodium 257 milligrams / Cholesterol .5 milligram
----
Â
Buttermilk Cracked-Wheat Bread
Raw cracked wheat adds a crunchy texture to this noteworthy whole wheat bread. Itâs not as tall as some loaves, but itâs just as delicious. Serve it proudly with dinner or use it for sandwiches.
SMALL RECIPE
CRACKED
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