Bread Machine Recipes

October 13, 2006

Has anyone tried any of the bread machine recipes from the files or the

file I listed? There are just so many, I wanted to try ones others had

already tried and recommend, and also know to avoid any if needed...:>)

Janis

October 13, 2006

Hi Janis,

No, I hadn't noticed we have bread machine recipes in our files! I will

have to check those out. I did bookmark the page you sent, but I

haven't gone through it yet either. (Though I do have a hamburger bun

recipe from that site that I've heard is great and I plan to try soon.)

I bought a Zojirush bread machine this summer and have been having

trouble finding recipes that work for me. But I did recently find two

that I liked. One was a buttermilk potato recipe from Beth Hensperger's

book. That one uses bread flour, though. (But it was delicious and

really stayed fresh for days.) Then I tried a 2-step process that uses

all whole wheat. That bread came out really light and fluffy! Here's

the link for that one:

2 stage process for Zojirushi and other Automatic Bread Machines.

http://articles.urbanhomemaker.com/index.php?page=index_v2 & id=450 & c=18

That website has some other recipes that look good, like Marilyn's

Famous Whole Wheat Bread Recipe, which has directions for hand, mixer

and machine. I only make bread once a week or less, which means I

haven't tried that many recipes.

I also used my machine to make the dough for the pizza crusts - it's so

easy! Some of my earlier bread-machine breads were just bricks. I like

dense breads, but these were over the top. I need breads that I can use

for my kids sandwiches and the bricks just won't do. I probably will

make a loaf or rolls for Saturday night's dinner (minestrone). I may

try the Beth Hensberger recipe again but substitute some or all whole

wheat and form it into rolls.

Sharon

jandor9 wrote:

> Has anyone tried any of the bread machine recipes from the files or the file I

listed?

>

October 13, 2006

I did! I tried the 100% Crunch Bread....mainly because I am trying to use

only whole wheat flour. It was a great recipe. It was not as heavy as whole

wheat bread usually is. I used flax seeds, because that is what I had.

I also tried the Absolutely Apricot Bread, using whole wheat flour. It was

a disaster. I ended up throwing the whole thing away. It probably would be

good with regular bread flour.

Ya live and learn, I guess.

I also tried the only pizza dough in the file, but found, when I used whole

wheat flour, that it made a really tough crust. I probably won't use that

again. Not using all whole wheat anyway.

Sue

----

jandor9

10/13/2006 9:07:51 AM

Bread Machine Recipes

Has anyone tried any of the bread machine recipes from the files or the

file I listed? There are just so many, I wanted to try ones others had

already tried and recommend, and also know to avoid any if needed...:>)

Janis

October 13, 2006

For those of you who eat eggs, and would like a lighter, fluffier bread from

a machine:

Add one or two eggs, but subtract the appropriate amount of liquid from the

recipe. In other words, place one or two eggs into the measure cup before

adding liquid to measure cup, measuring the liquid and egg together to

achieve the required amount.

I highly recommend trying just one, first...as sometimes two can make some

recipes rise so much that it presses against the lid.

I wont promise that this will save all recipes, but when I was using eggs at

home, I found this to be quite helpful for most recipes.

Thia

On 10/13/06, Sharon Zakhour <sharon.zakhour wrote:

>

> I bought a Zojirush bread machine this summer and have been having

> trouble finding recipes that work for me. ... Some of my earlier

> bread-machine breads were just bricks. I like dense breads, but these were

> over the top. I need breads that I can use for my kids sandwiches and the

> bricks just won't do.

>

October 13, 2006

I assume this would work with egg whites? How about egg replacer? Anybody?

Sue

----

Thia ....

10/13/06 09:55:09

Re: Bread Machine Recipes

For those of you who eat eggs, and would like a lighter, fluffier bread from

a machine:

Add one or two eggs, but subtract the appropriate amount of liquid from the

recipe. In other words, place one or two eggs into the measure cup before

adding liquid to measure cup, measuring the liquid and egg together to

achieve the required amount.

I highly recommend trying just one, first...as sometimes two can make some

recipes rise so much that it presses against the lid.

I wont promise that this will save all recipes, but when I was using eggs at

home, I found this to be quite helpful for most recipes.

Thia

On 10/13/06, Sharon Zakhour <sharon.zakhour wrote:

>

> I bought a Zojirush bread machine this summer and have been having

> trouble finding recipes that work for me. ... Some of my earlier

> bread-machine breads were just bricks. I like dense breads, but these were

> over the top. I need breads that I can use for my kids sandwiches and the

> bricks just won't do.

>

October 13, 2006

Sorry, I don't have a clue. I am going to stab a guess that if you used

powdered egg replacer, that you wouldn't need to adjust the liquid amount--

or quite possibly, you may need to add a tablespoon or so extra liquid---

Hmm, just not sure on that. But you certainly can tell as it kneads, and

add more water or flour as needed (1 Tablespoon at a time) during the

kneading process. Yes, it's ok to lift the lid during that first kneading.

I check mine every time during it, because weather conditions can affect

liquid to flour ratio; so I often add a Tablespoon or so of either, as

needed, at that time)

If you try it, please do let us know how it turns out!!

On 10/13/06, Sue <kup wrote:

>

> I assume this would work with egg whites? How about egg replacer?

> Anybody?

>

> ----

>

> Thia ....

> For those of you who eat eggs, and would like a lighter, fluffier bread

> from

> a machine: Add one or two eggs, but subtract the appropriate amount of

> liquid from the recipe.

>

October 13, 2006

There are 3 recipes which I posted in the bread machine file and

which I successfully make on a regular basis - basic wholemeal,

bronzed sesame and saffron and pinenut. They generally come out with

a good texture and medium weight, suitable for sandwiches. The only

way I have managed to make the kind of heavier bread I used to make

by hand is by using different combinations of flour, particularly by

adding flours like rye which are gluten-free and by using flours

which are not " strong " or " extra strong " . I don't know if US flours

use this distinction which refer to the level of gluten in each

particular flour. The extra strong flour sold here generally seems

to be Canadian flour.

I haven't yet tried out any of the recipes from the file you listed.

Maybe I'll try one of them over the weekend.

Christie

, " jandor9 " <jandor9

wrote:

>

> Has anyone tried any of the bread machine recipes from the files

or the

> file I listed? There are just so many, I wanted to try ones others

had

> already tried and recommend, and also know to avoid any if

needed...:>)

>

> Janis

>

October 13, 2006

Christie,

Is whole meal the same as whole wheat flour? Just wanted to checked.

Judy

-

christie_0131

Friday, October 13, 2006 4:18 PM