From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: BREAD Recipes Part #1 of 2
Organization: Clemson University
Date: Wed, 6 Jan 1993 04:32:02 GMT


With all of the discussion of breadmakers and the need for recipes, 
I have decided to repost my compilation of recipes.  In two parts.
This is the first of two.
MOST of the recipes are for yeasted breads which can be made using
breadmakers.  There are some other recipes that are not for use 
in breadmakers (I think there are some in here anyway).  They do 
not use yeast as a leavening agent which qualifies them as quick breads.
There are pizza doughs, bagels, sourdoughs, pretzels, and a host of
straight bread recipes which should keep your makers and bakers busy
for quite some time.  I personally can recommend the Onion-Dill Bread
at the head of this file.  Scrumptious.  Great for Grilled Cheese 
Sandwiches.  Some of the included informational stuff may be outdated.
Take it for what it's worth... All yeasted breads are made the same.
For this reason, I have deleted the instructional portions of the 
straight forward yeasted breads.  Usually dump into breadmaker, and 
press start.  Make sure the quantity of dough in each of these will 
fit into your breadmaker before baking.  Only you will know this.
Practice, Play, Enjoy!   Send any other recipes you may not see in
these if you feel so inclined to do so.  Most of these came from the
pamphlets that come with the various machines, and were probably
posted in the breadmaker's mailing list at one time or another.
Enough gabbing..... 

Dak's Onion-Dill bread recipe
- ---------------------------
1 package of yeast
3 1/3 cups flour
1/4 cup warm water
3/4 cup cottage cheese
3/4 cup sour cream
3 tablespoons sugar
3 tablespoons minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons dill seed
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 egg

Peanut Butter Bread
- ---------------------------
1 package yeast
3 cups bread flour
1/4 cup brown sugar packed
1/2 cup chunky peanut butter
1-1/4 cups very warm water

Oatmeal Bread
- ---------------------------
1 package yeast
1 cup rolled oats, whirred in blender
3 cups bread flour
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon soft butter
1-1/4 - 1-3/4 cups warm water

Wheat and Honey Bread
- ---------------------------
1 package yeast
3/4 cup whole wheat flour
2-1/2 cups whole wheat flour
1 teaspoon salt
2 Tablespoons honey
2 Tablespoons butter
1 egg
1 cup plus 1 Tablespoon water

Austrailian Bread
- --------------------------- 
1/2 cup rye flour or oat flour
2 cups bread flour or all-purpose flour
4 tablespoons cracked wheat
1 teaspoon salt
4 tablespoons flax seeds, lightly toasted
2 tablespoons sesame seeds, lightly toasted
1 tablespoon malt or molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast
  
Teff Bread
- --------------------------- 
2-1/4 cups bread flour or all-purpose flour
3/4 cup teff grains or flour (if both are available, try using
 			some flour and some whole grain. The total amount
 			should still be 3/4 cup.)
1 teaspoon salt
1 tablespoon malt
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast
 
Variation:
 
2-1/4 cup flour
1/4 cup poppy seed } excellent loft
1/4 cup bran
1/4 cup millet

Hot Jalapeno Bread
- ---------------------------
1 package yeast
3 Cups Bread flour
3 tblsp chopped Japapeno peppers ( or to taste )
1/2 cup Monterey Jack cheese
1 1/2 tblsp sugar
1 1/2 tsp salt
1 1/4 cups water (adjust to your needs )

Buckwheat Applesauce Bread
- ---------------------------
1 package yeast
3/8 cup Buckwheat flour
2 5/8 bread flour
3/4 cup applesauce
1 1/2 tblsp veg oil
1 1/2 tsp salt
3/4 cup of water ( adjust to your needs )

Buckwheat Millet Bread
- --------------------------- 
2-1/3 cups bread flour or all purpose flour
1/3 cup buckwheat flour
1/3 cup millet seeds
1 tablespoon malt
1 teaspoon salt
1 cup water
1-1/2 teaspoon dry yeast
  
Strass Rye Bread
- --------------------------- 
1 cup rye flour (or substitute oat flour)
1-1/2 cups bread flour or all purpose flour
1/4 cup cracked wheat
1 tablespoon molasses
1 egg
1 tablespoon oil
grated zest of 1/2 orange
1 teaspoon salt
2 teaspoons fennel or anise seeds
1/2 cup water
1/2 cup buttermilk
1-1/2 teaspoon dry yeast
  
Light Rye
- --------------------------- 
3/4 cup rye flour (or substitute oat flour)
2 cups bread flour or all purpose flour
1 teaspoon salt
1-1/2 tablespoons caraway seeds
1 tablespoon malt or molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoon dry yeast
 
Masa Bread
- ---------------------------
    1 pkg    yeast
    1 tsp    salt
    1 Tbsp   sugar
  1/2 Cup    masa harina 
2 1/2 Cup    bread flour
    2 Tbsp   nonfat dry milk powder
    1 Tbsp   oil
1 3/8 Cup    very warm water (exact quantity depends on humidity, etc.)

This goes especially well with chili. For variety, try adding 1 or 2
teaspoons of cumin and/or chili powder.
Note: masa harina is available in the flour section of many grocery 
stores, certainly in any Latin-American grocery.

Oatmeal Bourbon Bread
- ---------------------------
    1 pkg    yeast
    1 Cup    rolled oats (plain old Quaker Oats from the cylindrical box)
    3 Cup    bread flour
    1 tsp    salt
    2 Tbsp   sugar
    1 Tbsp   nonfat dry milk powder
    2 Tbsp   bourbon whiskey
1 1/4 Cup    very warm water

The original recipe had Irish Cream instead of the nonfat milk and bourbon.

Rosemary Garlic Bread
- ---------------------------    
    1 pkg    yeast
    1 Cup    whole wheat flour
    2 Cup    unbleached flour
    1 tsp    salt
    1 tsp    freshly ground pepper
    2 Tbsp   oil
1 1/2 tsp    minced garlic in oil, or 1 - 2 cloves of crushed fresh garlic
    1 Tbsp   dried parsley
    1 tsp    dried rosemary
1 1/2 tsp    dried oregano
1 1/4 Cup    very warm water
 
Thai Rice Black Bread
- ---------------------------
6 tablespoons black rice
1 cup water
1/2 cup rye, oat or whole wheat flour
2 cups bread flour or all purpose flour
1 tablespoon malt or molasses
1 teaspoon salt
1-1/2 teaspoon fennel or anise seeds
1 teaspoon caraway seed
1-1/2 teaspoons cumin seed
1 tablespoon oil
1-1/2 teaspoons dry yeast

Simmer rice in water until just tender. Cool and pour into transparent
measure. Add water to bring the total measure up to 11 ounces. Add to mixing
bowl with the remaining ingredients except the yeast. Place yeast in proper
place according to the directions for your machine.

Light Pumpernickel
- ---------------------------
1 cup rye meal or rye flour
1-1/2 cups bread flour or all purpose flour
1/2 cup cracked wheat
1 teaspoon salt
2 tablespoons molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast

Modified French Bread
- ---------------------------
3 cups bread flour
2 1/2 - 3 tsps yeast (one package is 2 1/2)
1 1/2 tsp salt
2 1/2 tsp sugar
1 tbl butter
1 1/2 cups warm water + 2 tbls

Light Wheat Bread
- ---------------------------
2 cups bread Flour
1 cup wheat flour
2 1/2 - 3 tsps yeast
1 1/2 tsp salt
1 1/2 tbl sugar
1 1/2 tbl dry milk power
1 1/2 tbl butter
1 1/2 cups warm water - 2 tbl

White Bread
- ---------------------------
  6 g  2.25 tsp yeast            Welbilt 'The Bread Machine'
450 g  3 c bread flour                white bread cycle
  7 g  1.5 tsp salt
 13 g  1.5 tbsp sugar
 12 g  1.5 tbsp powdered milk
 15 g  4.5 tsp shortening or butter
300 g  1.5 c less 3 tbsp warm water

Raisin Bread
- ---------------------------
  7 g   2.5 tsp yeast            Welbilt 'The Bread Machine'
450 g   3 c bread flour                white bread cycle
  7 g   1.5 tsp salt
 26 g   3   tbsp sugar
 12 g   1.5 tbsp powdered milk
  5 g   2 tsp cinnamon
 15 g   4.5 tsp shortening or butter
300 g   1.5 c less 3 Tbsp warm water
     after secondary kneading (1 hr 37 min) when beeper sounds
125 g   0.75 c raisins
     added to dough; bread done 2 hr 45 min later

Wheat Bread
- ---------------------------
   7 g   2.5 tsp yeast             Welbilt 'The Bread Machine'
188 g   2.25 c bread flour             white bread cycle
132 g   0.75 c whole wheat flour
  7 g   1.5 tsp salt
 13 g   1.5 tbsp sugar
 12 g   1.5 tbsp powdered milk
 15 g   4.5 tsp shortening or butter
300 g   1.5 c less 3 tbsp water

Rye Bread
- ---------------------------
  7 g   2.5 tsp yeast      Welbilt 'The Bread Machine'
188 g   2.25 c bread flour             white bread cycle
115 g   0.75 c medium rye flour
  7 g   1.5 tsp salt
 13 g   1.5 tbsp sugar
 12 g   1.5 tbsp powdered milk
  4 g   1.5 tsp caraway seeds
 15 g   4.5 tsp shortening or butter
300 g   1.5 c less 3 tbsp water

French Bread
- ---------------------------
   7 g   2.5 tsp yeast           Welbilt 'The Bread Machine'
450 g   3   c bread flour             French bread cycle
  5 g   1 tsp salt
  4 g   1.5 tsp sugar
  5 g   1.5 tsp shortening or butter
335 g   1.5 c water
** originally 7 g (1.5 tsp) salt and 360 g (1.5 + 2 tbsp) water, 
 which is excessive (too much water => loaf too dense)

Sweet Bread
- ---------------------------
  5.5g   2 tsp yeast                     Welbilt 'The Bread Machine'
308 g    2 c  plus 1 tbsp bread flour    sweet bread cycle
  3.5g   0.75 tsp salt
 45 g    5    tbsp sugar
 12 g    1.5  tbsp powdered milk
 15 g    1.5  tbsp shortening or butter
167 g    0.75 c plus 2 tbsp water
      1    large egg

Panettone
- ---------------------------
  7 g   2.5  tsp yeast                    Welbilt 'The Bread Machine'
308 g   2 c  plus 1 tbsp bread flour      sweet bread cycle
  3.5g  0.75 tsp salt
 24 g   3    tbsp powdered milk
 45 g   5    tbsp sugar
167 g   0.75 c plus 2 tbsp water
5    tbsp butter
1    medium egg
0.75 tsp vanilla extract
     after 2 hrs, beeper sounds; add
0.5  c raisins, soaked in water or warm water
3    tbsp candied orange peel pieces

Croissants
- ---------------------------
  7 g   2.5 tsp yeast            Welbilt 'The Bread Machine'
450 g   3   c bread flour        French bread MANUAL cycle
  7 g   1.5 tsp salt
 22 g   2.5 tbsp sugar
  5 g   1.5 tsp shortening or butter
280 g   1.25 c water
       after 2 hr 2 min, beeper sounds
       remove dough, flatten and place in freezer (1 hr)
        in a greased pan; roll out the chilled dough, cover
       with butter slices and roll to incorporate
170 g   1.5 sticks chilled butter, thinly sliced
       Chill in freezer for 1 hour
       Fold dough in thirds, roll lightly, and chill
        in refrigerator for 2 hours
       Roll until 1/8" thick; cut into triangles; brush with
       beaten egg
1 large egg, beaten
       and roll from base to tip of triangle; form horn
       shape and let rise covered with a cloth in a warm
       place.  When doubled in size, brush with remaining egg
       and bake in preheated oven, until golden brown

Table Rolls
- ---------------------------  
  6 g   2.25 tsp yeast          Welbilt 'The Bread Machine'
450 g   3 c bread flour         White bread Manual cycle
  7 g   1.5 tsp salt
 13 g   1.5 tbsp sugar
 12 g   1.5 tbsp dried skim milk
 15 g   4.5 tsp shortening or butter
230 g   1 c plus 1/2 tbsp warm water
      1 large egg
	      
After 1 hr, 37 min, the machine will beep; remove dough
and form into 12 equal balls; let rise on greased pan for 30 minutes
Form balls into teardrop shape and roll until 1/8" 
thick; roll up strip, starting at wide end.  Let rise 50 min.
Brush rolls with beaten egg/water mixture
1 large egg, beaten (for glaze) with water
Bake in preheated 375 F oven until golden brown

Sourdough starters
- ---------------------------
  1 cup water
  1 cup flour
  4 tablespoons milk (or buttermilk)
  2 tablespoons sugar

Combine all ingredients in a glass bowl and allow to stand in
a warm place for a few days (or maybe a week).  The starter will smell
wonderfully sour and be about the consistancy of pancake batter when
the fermentation gets going.

To feed my starter, I always add equal parts of milk and flour   
along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour).
I find that it is the sugar that really determines how quickly the starter
recovers after a feeding.

Sourdough French Bread:
- ---------------------------
  1 cups "proofed" sourdough batter
  1 1/2 tablespoons dry yeast
  1/2 cup tepid water
  2 teaspoons sugar
  1/2 teaspoon salt
  3 cups all-purpose flour

Make the batter the night before.  This is done by taking 3/4 cups of the
starter and adding 3/4 cup flour and 1/2 cup warm water and letting it sit
out overnight.  What is not used the next morning, can be tossed back into
the starter.  To finish the job, just toss all of the ingredients into the
machine and enjoy.  (Note: I usually use the "french bread" setting on my
Welbuilt, but I don't think it is critical.) 

Sourdough Chili Bread:
- ---------------------------
	This one combines three of my favorite things: sourdough, chiles,
and my bread machine.  Make the dough as above, adding two 4-oz. cans of
chopped chiles (or better yet fresh chiles).  I also like this recipe made
into about a dozen rolls.

Sourdough Pancakes:
- ---------------------------
	This one isn't made in the bread machine, but it is the best use
of sourdough that I know of.  These are the ones my grandmother made me
when I was young, so I may be a little biased. 

  1 cup sourdough batter (I don't proof this one) 
  1/3 cup oil
  1 c flour
  1 egg
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  2 teaspoon baking powder
  1 cup milk

	Combine the ingredients with a plain old mixer and spoon by 1/4
cupfulls onto a hot pan (I don't put any grease in my pan, but Pam helps
if it isn't non-stick).

Golden Sesame Loaves
- ---------------------------
1/2 cup water
2 Tbs. butter
1/4 cup honey
1 egg
2 cups bread flour
1 Tbs instant dry milk
1/2 cup toasted sesame seed
1 1/2 tsp. salt
2 Tbs. sugar
1 1/2 tsp. active dry yeast

Recipe for oven-baked dinner rolls:
- ---------------------------
1 pkg yeast
3 1/4 cup French white flour
1 T gluten
1 T sugar
2 t salt
1 1/4 c warm water

set machine (Welbilt R2D2 model) on french bread, manual.
form dough into 6 or so blobs.
bake at 375 deg F with either a pan of water in the oven or a bit of
water splashed on top of the blobs.

Honey Whole Wheat Bread
- ---------------------------
Ingredients             1.5 lb. Loaf    1 lb. Loaf
-----------             ----------      ------------
Yeast                   1 pkg           1.5 tsp.
Bread Flour             2 cups          1 1/3 cups
Whole Wheat Flour       1 cup           2/3 cup
Salt                    2 tsp           1 1/2 tsp
Cool Butter             1 T             2 tsp
Honey (80 deg)          1/4 cup         6 tsp
Milk (80 deg)           1 cup           1/3 cup
Water (80 deg)          1/3 cup         1/3 cup
Egg (room temp)         1 large (2 oz.) 1 large (2 oz.)

I usually add 1 T of water for the 1 lb. loaf and find that it works 
perfectly.  

Pete's "Great with Chili" Corn Bread 
- ---------------------------
2 3/4 cups bread flour
1 cup yellow cornmeal
1 cup whole kernal corn
1 egg
1 tbl butter
1 1/2 tsp salt
2 tbl sugar
1 tbl honey
1 1/4 cups warm water 

At our chili cookoff we went through 3 loaves of this  in about 10 minutes!

Cheese Bread
- ---------------------------
3 cups bread flour
1/4 cup dry milk powder
1 tbl butter
1 tsp salt
2 tbl sugar
1 1/4 cups warm water
2 cups (6 oz) cheese (I use medium cheddar)

Wheat, pecan, and raisin bread receipe:
- ---------------------------
3/4 cup water
1-3/4 cup bread flour
1/4 cup whole wheat flour
1 teaspoon salt
2 tablespoon sugar
1 tablespoon butter
1 tablespoon dry milk
  (or equivalent liquid milk and adjust water)
1 teaspoon yeast

1/4 cup raisins
1.8 oz crushed pecans

The raisins and pecans are added after the first kneading, 
about 25 minutes into the cycle.

SWEDISH RYE BREAD
- ---------------------------
BREAD-RYE - A sweet, dark whole-grain rye bread

This recipe comes from my great-grandmother, who emigrated
from Sweden and brought this recipe with her.  It makes a
sweet, dark bread, and (like most whole-grain breads) it
tends to be a bit heavy.

INGREDIENTS (Makes 3 loaves)
2 cups    milk
1 cup     water
1/2 cup   brown sugar
1/2 oz    dry yeast (two packages)
6 cups    rye flour (approximate)
3 cups    white flour (approximate)
1/2 cup   granulated sugar
1/2 cup   vegetable oil
1/4 cup   dark molasses
2 tsp     anise seeds, crushed
1 tsp     salt

PROCEDURE
(1)  Scald the milk and combine it with the water and
     brown sugar in a very large bowl.  (You need some-
     thing that holds at least 4 or 5 quarts.) When the
     mixture is lukewarm, dissolve the yeast in it,
     then stir in 2 cups rye flour and 1 cup white
     flour to make a paste.

(2)  Let the mixture rise in a warm place until it is
     light and foamy.  This usually takes about 30
     minutes to an hour.  Check it frequently-it can
     really make a mess if it rises enough to overflow
     the bowl.  (I'm sure they could make a great hor-
     ror movie about a gigantic blob of bread dough
     that keeps getting bigger and bigger as it con-
     sumes everything in its path....)

(3)  Stir in the granulated sugar, oil, molasses, anise
     seed and salt, and enough flour to make a stiff
     dough, using 2 parts rye to 1 part white.  Knead
     the dough for about 5 minutes, or until it is
     smooth and elastic, adding more flour to keep it
     from sticking to your hands.

(4)  Clean and grease the bowl.  Put the dough in the
     bowl, turning it to grease all sides.  Cover the
     bowl loosely with a clean towel and let the dough
     rise until it's doubled in bulk.  Punch it down
     and let rise until double again.

(5)  Divide the dough into three loaves and put in
     greased pans.  (I usually make round loaves and
     bake them on cookie sheets.)  Cover with the towel
     and let rise until double again.

(6)  Bake for about 45 minutes at 350 deg. F.  Because
     of the high sugar content, this bread can burn
     rather easily; watch it closely so it doesn't get
     too dark.

  
NOTES
Rye flour can be a little hard to find these days.  You may
have to visit a store that specializes in natural foods.
Avoid the kind that is very coarsely ground with big chunks
of bran in it, though; this doesn't seem to have any gluten
at all in it, and since the proportion of rye flour is so
high in this recipe, the texture of the bread will come out
all wrong.  You need something that looks more like ordinary
flour.

RATING
Difficulty: moderate.  Time: 30 minutes preparation, several
hours rising, 1 hour baking and cooling.  Precision: measure
the ingredients.

SETTIN' 'ROUND BREAD
- ---------------------------
BREAD - A 7-grain bread for toasting or eating plain

This bread was first made from whatever was settin' 'round
the kitchen when I started baking.  It has a wonderful tex-
ture and flavor.

INGREDIENTS (2 large loaves)
1/4 cup   water at 105 deg. F
1/3 cup   turbinado sugar (most any sugar will do, though)
2 pkts    active dry yeast
1/4 cup   butter
1/4 cup   shortening
11/2 cup  water
1/2 cup   milk
1         large egg
1 cup     non-fat dry milk
11/2 tsp  salt
1 1/2 Tbsp honey
1/8 tsp   ground cinnamon
1/2 cup   rolled oats
1/2 cup   corn meal
1/4 cup   bran
1/4 cup   cracked wheat
1/4 cup   buckwheat
1/2 cup   soy flour
1 cup     rye flour
21/2 cups whole wheat flour
3 cups    white flour
          butter

PROCEDURE
(1)  Melt the shortening and the butter.  Let them cool
     a bit, so as not to kill the yeast when they are
     added to the dough.  If you want to scald the
     milk, do so, and also let it cool (it is common
     practice to scald milk before baking with it,
     though I never do.)

(2)  Dissolve the yeast and sugar in the 1/4 cup of
     lukewarm water.

(3)  Mix the cinnamon, oats, corn meal, bran, cracked
     wheat, buckwheat, soy flour, and rye flour.  Add
     the rest of the water, the milk, butter, shorten-
     ing, egg, and honey, and mix well.  Stir in the
     dissolved yeast mixture.  Mix in the salt, and the
     whole wheat flour.

(4)  Stir in the white flour, about 1/2 cup
     at a time, until the mixture is stiff enough to
     knead.  You'll probably have about half of it
     left.

(5)  Remove the dough from the mixing bowl, onto a
     floured surface.  Knead the dough, adding more
     white flour as necessary to keep the dough work-
     able.  Knead the dough until it is smooth and
     elastic, about ten minutes.  It's okay if you end
     up using less than or more than the three cups of
     white flour; just use whatever it takes.

(6)  Put the dough back into a bowl that's been very
     lightly greased.  Let it rise, covered, in a
     still, warm place (around 85 deg. F is best,
     though room temperature will work) for 45 minutes,
     or until it has doubled in bulk.

(7)  Punch the dough down, divide in half, shape into
     loaves, and place each half into a loaf pan which
     has been very lightly greased.  Let rise again,
     for another 45 minutes, in a still, warm place,
     until the loaves have about doubled in bulk.

(8)  Preheat the oven to 350 deg. F as the bread fin-
     ishes rising.  Bake the bread for 35-40 minutes,
     until it sounds hollow when tapped.  Remove from
     the loaf pans, and rub the top of the loaves with
     some butter to give them a nice, soft, chewy
     crust.

RATING
Difficulty: moderate.  Time: about 3 hours (half of it ris-
ing time).  Precision: approximate measurement OK.

Maryetta's Oatmeal Bread
- ---------------------------
1 cup boiling water
3/4 cup rolled oats
1 1/2 cups all-purpose flour, preferably unbleached
(I added a couple of Tbsp. of gluten flour, as I usually do, for texture.)
1 1/2 tsp. yeast
1 1/2 tsp. salt
1 Tbsp. salad oil
1 Tbsp. molasses

Pour the boiling water over the oatmeal in a bowl and leave to cool.  Dump the
other ingredients in the machine, and add the oatmeal while it's still warm. 

Modified version of DAK's blueberry bread
- ---------------------------
(tastes good with cream cheese for breakfast)

3 cups flour (I used 1- bread, 2 whole wheat 1/2 tablespoon gluten )
yeast
1 teaspoon salt
2 tablespoon sugar
1 tablespoon butter
1 16oz can cherrys drained ( I prefer cherries to blueberries )
1/4 cup juice - reserved from above
1/4 cup approx of water
1/8 teaspoon ginger
 
Maple Oatmeal Bread
- ---------------------------
1 package yeast
1 cup quick cooking (Quaker) Oats
3 cups bread flour
1 teaspoon salt
1/3 cup maple syrup
1 tablespoon cooking oil
1-1/4 cups plus 1 tablespoon very warm water
 
EGG BREAD 
- --------------------------- 
An attractive egg-rich bread, excellent for  sandwiches and toast.  This  bread
may be made completely in the bread  machine or shaped into a twisted loaf  and
baked in a conventional oven.
(This is one of our "standard" sandwich breads - dried out it also makes  great
teething biscuits!  I found that the DAK Egg Bread Recipe works MUCH better!)
 
INGREDIENTS                    ABM-100              ABM-300/350
 
Yeast                          1 package            1 1/2 tsp
bread flour                    3 cups               2 cups
sugar                          2 T                  4 tsp
salt                           2 tsp                1 1/2 tsp
cool butter (cut in pieces)    2 T                  4 tsp
egg (room temperature)         2 (1/2 cup)          1 (1/4 cup)
milk (80 degrees)              3/4 cup              1/2 cup
water (80 degrees)             1/4 cup              1/4 cup
SETTING                        White Bread          MEDIUM
                               10 o'clock

HONEY OF A WHOLE WHEAT BREAD
- ---------------------------  
The sweet, nutty flavor of honey and whole wheat makes this tasty loaf special.
(This is our second "standard" sandwich bread.)
 
INGREDIENTS                     ABM-100           ABM-300/350
Yeast                           1 pkg             1 1/2 tsp
bread flour                     2 cups            1 1/3 cups
whole wheat flour               1 cup             2/3 cups
salt                            2 tsp             1 1/2 tsp
cool butter (cut in pieces)     1 T               2 tsp
honey (80 degrees)              1/4 cup           2 T
milk (80 degrees)               1 cup             1/3 cup
water (80 degrees)              1/3 cup           1/3 cup
egg (room temp)                 1 (1/4 cup)       1 (1/4 cup)
SETTING                         White Bread       Medium or Light
                                10 o'clock        (I use Light)
 
MOLASSES OATMEAL
- ---------------------------                   
Molasses adds a delicious flavor to this moist, old-fashioned bread.
 
INGREDIENTS                     ABM-100           ABM-300/350
Yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
oatmeal                         2/3 cups          1/2 cups
salt                            2 tsp             1 1/2 tsp
molasses (80 degrees)		1/4 cups	  3T
oil (80 degrees)                1/4 cups          3 T
water (80 degrees)              1 1/3 cups        1 cup
SETTING                         White Bread       LIGHT
                                10 o'clock

CORNMEAL HERB BREAD
- ---------------------------                      
Cornmeal and herbs make this bread special
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
cornmeal                        1/3 cups          1/4 cups
sugar                           2 1/2 T           4 tsp
sage                            1 1/4 tsp         3/4 tsp
salt                            1 1/2 tsp         1 1/4 tsp
celery seed                     1 tsp             3/4 tsp
ginger                          1/8 tsp           pinch
marjoram                        1/8 tsp           pinch
evaporated milk (80 deg)        1 cup             2/3 cups
water (80 deg)                  1/3 cups          1/3 cups
oil (80 deg)                    1 T               2 tsp
SETTING                         White Bread       LIGHT
                                10 o'clock

OAT BRAN BREAD
- ---------------------------                 
A tasty bread and so good for you, too!
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
oat bran flakes (crushed)       1/2 cup           1/3 cup
wheat germ                      2 T               2 T
salt                            1 1/2 tsp         1 1/2 tsp
water (80 deg)                  1 cup             2/3 cup
oil (80 deg)                    1 T               2 tsp
molasses (80 deg)               2 T               4 tsp
egg (room temp)                 1 (1/4 cup)       1 (1/4 cup)
SETTING                         White Bread       LIGHT
                                10 o'clock
 
SWISS CHEESE BREAD
- --------------------------- 
A favorite bread made delicious with Swiss Cheese.
(I just tried this yesterday.  It works great and tastes great too!)
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 1/4 cups        2 cups
sugar                           2 T               4 tsp
salt                            1 T               1 1/2 tsp
water (80 deg)                  2/3 cup           1/3 cup
milk (80 deg)                   2/3 cup           1/2 cup
egg (room temp)                 1                 1
oil, oleo, or butter (room T)   1 T               2 tsp
SETTING                         Sweet Bread       LIGHT
                                9 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal,  add the Swiss Cheese: 1  cup for the ABM-100, 2/3  cup
for the ABM 300/350.
 
 
CHEESY BURGER BUNS
- --------------------------- 
Delicious with grilled hamburgers or cold meats.
 
INGREDIENTS                     ABM-100/300/350
yeast                           1 pkg
bread flour                     3 1/2 cups
grated Parmesan cheese          1/3 cups
sugar                           2 T
salt                            1 tsp
milk (80 deg)                   1/2 cup
water (80 deg)                  1/2 cup
shortening (80 deg)             2 T
egg (room temp)                 1 (1/4 cup)
SETTING                         White Bread / MANUAL
 
After the machine has completed  the second rising, it  will beep.  Remove  the
dough and divide into  2 parts.  Divide  each half into 4  pieces.  Shape  each
piece into  a smooth  ball, place  on greased  cookie sheet,  flatten to  a  4"
diameter. Cover; let rise in warm place  about 15 minutes.  Combine 1  slightly
beaten egg and  one tablespoon  water; brush  on buns;  sprinkle with  Parmesan
cheese.  Bake at 400 degrees, 10 to 12 minutes.
 
ORANGE RAISIN BREAD
- --------------------------- 
Serve  this  delicious  orange-flavored  golden  raisin  bread  for  a  holiday
breakfast or brunch.  Good toasted - simply omit the glaze.
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 1/2 cups        2 1/3 cups
salt                            1 1/2 tsp         1 1/4 tsp
grated orange rind              1 1/2 tsp         1 tsp
mace or nutmeg                  pinch             pinch
water (80 deg)                  3/4 cup           1/2 cup
milk (80 deg)                   1/2 cup           1/3 cup
butter (room temp)              2 T               4 tsp
egg (room temp)                 1 (1/4 cup)       1 (1/4 cup)
SETTING                         Sweet Bread       MEDIUM
                                10 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.   At this  signal, add  raisins and  pecans: 1/3  cups of  each for  the
ABM-100; 1/4 cup of each for the ABM-300/350.
 
Glaze:  Combine 1/4 cup powdered sugar,  2 tsp orange juice and 1/2 tsp  grated
orange rind.
 
CHOCOLATE SWIRL COFFEE CAKE
- --------------------------- 
For chocolate lovers!   A rich  chocolate nut filling  swirls through a  tender
sweet dough, topped with a chocolate glaze.
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
sugar                           3 T               2 T
salt                            2 tsp             1 1/4 tsp
egg (room temp)                 1                 1
butter (room temp)              1/4 cup           3 T
Half and Half (80 deg)          1/3 cup           1/3 cup
water (80 deg)                  2/3 cup           1/3 cup
SETTING                         Sweet Bread       LIGHT
                                11 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal, add:
 
semi-sweet chocolate pieces     1/2 cup           1/3 cup
cinnamon                        3/4 tsp           1/2 tsp
chopped nuts                    1/4 cup           3 T
 
To prepare  glaze:   In a  small saucepan,  melt 1/4  cup semi-sweet  chocolate
pieces and 1 tablespoon butter or margarine.  Remove from heat, stir in 1/3 cup
powdered sugar and 3 to 4 teaspoons  of water.  Drizzle warm glaze over  cooled
bread.
 
GRANDMA'S CINNAMON ROLLS
- ---------------------------
Cinnamon rolls like grandma used to make!  Hot coffee and maple flavor give the
glaze an extra-special flavor.
(These are GREAT!  Be prepared to eat a half a dozen of them the first time you
make 'em!)
 
INGREDIENTS                     ABM-100/300/350
yeast                           1 pkg
bread flour                     3 cups
sugar                           1/4 cup
salt                            3/4 tsp
milk (80 deg)                   1/2 cup
water (80 deg)                  1/2 cup
shortening (80 deg)             2 T
egg (room temp)                 1
SETTING                         White Bread / MANUAL
 
After the machine has completed  the second rising, it  will beep.  Remove  the
dough onto a lightly  floured surface, roll or  pat to a 12x9-inch  rectangle.
Brush with 1/4 cup melted butter.  Combine 6 tablespoons sugar, 1/4 cup chopped
nuts and 3/4 teaspoons  cinnamon; sprinkle over dough.   Starting with  shorter
side, roll up tightly.  Pinch  edge to seal.  Cut into  12 slices.  Place in  a
greased 13x9-inch pan.  Cover;  let rise in warm  place until almost double  in
volume - about  30 minutes  - (this  took MUCH  longer for  me.)   Bake at  375
degrees, 20 to 25 minutes.
 
Glaze:  Combine  1 cup  powdered sugar, 1  1/2 tablespoons  melted butter,  1/4
teaspoon maple  flavor and  2 tablespoons  hot coffee.   Blend  until  smooth.
Drizzle over hot baked rolls.
 
BABA AU RHUM
- --------------------------- 
This French yeast bread,  adapted from the  Austrian Guglehuph, was  originally
name Ali Baba,  after a hero  in the book,  "The Thousand and  One Nights."   A
coffee bread made  extra moist  with Rum  Syrup spooned  over.   Could also  be
served for dessert.
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
sugar                           3 T               2 T
salt                            1 1/2 tsp         1 tsp
milk (80 deg)                   1/3 cup           1/4 cup
water (80 deg)                  1/2 cup           1/3 cup
oil (80 deg)                    1/3 cup           1/4 cup
egg (room temp)                 2                 1
almond extract                  1/2 tsp           1/2 tsp
vanilla extract                 1/2 tsp           1/2 tsp
SETTING                         Sweet Bread       MEDIUM
                                12 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal, add:
 
raisins                         2/3 cup           1/2 cup
slivered almonds                1/3 cup           1/4 cup
 
Rum Syrup:
1 cup sugar
1/2 cup water
1/2 cup rum
 
Prepare Syrup:  In small  saucepan, bring sugar and  water to a boil,  stirring
occasionally.  Remove from heat;  add rum.  Spoon over  warm bread.  (For  more
penetration, puncture bread with fork.)  Serve warm or cold.
 
FINNISH EASTER BREAD
- --------------------------- 
A wonderful "old world" bread - rich  enough to serve as dessert.  Spoon  Cream
Cheese Topping over slices of warm or cold bread.
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
sugar                           2 T               4 tsp
salt                            1 tsp             1 tsp
water (80 deg)                  1 cup             2/3 cup
oil (80 deg)                    1/4 cup           1/4 cup
egg yolk (room temp)            2                 1
SETTING                         Sweet Bread       MEDIUM
                                12 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal, add:
 
raisins                         1/2 cup           1/3 cup
almonds                         1/2 cup           1/3 cup
grated orange rind              1 tsp             1 tsp
grated lemon rind               1 tsp             1 tsp
stiffly beaten egg whites       2                 1
 
Cream Cheese Topping:
1 pkg (8 oz.) cream cheese, softened              1/8 tsp salt
2 T milk                                          2 cups powdered sugar
1/2 tsp vanilla
 
Prepare Cream Cheese Topping:  In  small mixer bowl, blend cream cheese,  milk,
vanilla and salt; beat until smooth.  Gradually add powdered sugar; beat  until
fluffy.
 
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry. 
Newsgroups: rec.food.cooking