Jershon Teigh enjoys articles on a variety of topics. Visit his latest website http://noveltycakepans.org for information on novelty cake pans and their use in creating unique and memorable cakes.
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It's difficult to find a negative annotation about Panasonic bread production appliances. The long-established Sd253 model is the one which nearly every comparative recap named as the best buy for some requisite time.
Panasonic replaced this with the Sd255 and for any one searching for a kitchen bread maker, this remains the model to purchase. Aside from that, the 2 are similar, and share similar instruction manual. Expect to pay about the same price for both, and is the speculate why just about everyone buys the Sd255.
But production bread with these kind of bread production machines is so absurdly easy the manual's writers carry on to frame the entire process in a two-page spread. Put the blade in the pan. Select the bread type on the front panel. Select the loaf size, crust color, and start time. Wait 2-5 hours for the bread to cook.
If your domestic agreements are as unruly as ours, a breadmaker may save everyone a bunch of cash too. Numerous times a month, a inescapable member of our house will notice at the empty bread bin in the morning and declare: we are out of bread - I could pop into the superstore on the way home tonight. By that evening, the bread bin does honestly have fresh content - but alongside are 2 or 3 carrier bags full of the stuff which shops are so challenging at getting you to buy when you pop in for something fully not related. The engine likely paid for itself within 3 or 4 months.
So, what kind of bread can the Panasonic Sd-255 produce? There are 7 main baking modes: basic, unprocessed wheat, rye, French, Italian, sandwich and gluten-free. The user guide gives 7 pages of recipes, from a plain white loaf to pesto and pine nut or tomato focaccia loaves.
Don't forget that breadmakers like this do an excellent job of production dough too - if you master the pizza base recipe, you'll never buy ones from the superstore again. Eventually, there is a bake only mode if you need to use the engine to cook many sorts of cake.
Reading the instructions took five minutes, and establishment the mix took about one minute. We tried out the fast bake mode, so that the loaf was ready only two hours later. Retention in mind we used packet mix ingredients, we were honestly impressed with the results that we saw.
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Rahul Roy is freelance foods and pizza writer and is writing review articles on dominos pizza, Pizza Menus, domino pizza online, order online dominos,pizza menus with prices. For more details on the Dominos Pizza you can visit dominos.co.in.
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Best Whole Wheat Bread Recipe
For good condition it is best to have as much whole wheat in bread as you can. This method has at least 90% whole wheat. Try it out. It will rise nicely and have a great texture and flavor.
Make sure the paddles in the pan are in the accurate orientation (usually in the same direction if you have two paddles.)
It nothing else but is best to use a kitchen scale for accurate measurement. You will have better results.
Place 340 grams of pure water into the bread motor pan.
Add about 1 Tablespoon of butter, cut into two pieces.
Next measure into a bowl the following ingredients:
50 grams of nuts or seeds. (You may use cracked wheat in place of seeds. If you do so, add this to the water so it can soak, and program for a delayed bake by at least 5 hours.)
50 grams of bread flour
200 grams of whole wheat flour
200 grams of white whole wheat flour (it is less bitter than whole wheat)
40 grams of white sugar
20 grams of powdered buttermilk
10 grams of powdered malt
10 grams of kosher salt
Stir these ingredients, then add to the water in the pan.
Make a small indent in the dry ingredient mix and place in it 2 1/4 teaspoons of active dry (not rapid) yeast. You may use a type of yeast designed for a quick-rise; if you do, make sure to set your bread maker appropriately.
Yield: one 1.5 lb. Loaf
For a nothing else but fine bread, put in order this in the evening and set your bread motor to have the bread ready for breakfast. Again, this bread will rise nicely and the taste will be fantastic.
Enjoy. For your health!
High Rise 100% Whole Wheat Bread
Settings to use: Light Crust, Whole Wheat
Put 355 grams of water in the bread motor pan.
Add 1 Tablespoon butter, cut into 2 pieces.
Stir the following ingredients together, along with the yeast if you are making the bread right away. Otherwise, place the yeast in a well on top of the dry ingredients.
250 grams white whole wheat flour
250 grams whole wheat flour
40 grams white sugar
20 grams powdered buttermilk
10 grams kosher salt
8 grams (2 1/4 teaspoons) active dry yeast
Makes one 1.5 lb. Loaf
Enjoy. For your health!
Cracked Wheat & Wheat Germ Bread
Whole Wheat (mostly) Bread
This bread has a full wheat flavor with a firm crust to hold all that great flavor in.
360 grams water
1 Tablespoon butter (cut into 2 pieces)
70 grams cracked wheat
30 grams wheat germ
100 grams bread flour
150 grams white whole wheat flour
150 grams whole wheat flour
40 grams white sugar
20 grams powdered buttermilk
10 grams kosher salt
8 grams (2 1/4 teaspoons) active dry yeast
Put the first 4 ingredients into the bread motor pan and swish.
Put all the other ingredients, except the yeast, into a bowl. Stir, then pour into the bread motor pan. Make a well in the top of the dry ingredients and add the yeast. If you do not want to delay the baking, mix the yeast in with the dry ingredients.
Bread motor settings: light crust, whole wheat.
Yield: one 1.5 lb. Loaf
Enjoy. For your health!
Almond and Cherry Bread
This is a good-tasting bread, not too sweet. Great as a breakfast bread!
Put in the bread motor pan:
283 grams milk
2 large eggs
3 grams almond extract
Add in the dry ingredients:
510 grams bread flour
26 grams white sugar
12 grams salt
28 grams butter
75 grams slivered almonds
6 grams active dry yeast
Again, if you do not make the bread right away, put the yeast in a well on top of the dry ingredients in your bread motor pan. Otherwise stir it in with the dry ingredients.
When the beep sounds for adding ingredients add:
72 grams dried cherries
If you want to use the quick setting on your bread machine, use 9 grams rapid rise yeast instead of the active dry yeast.
Enjoy. For your health!
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Whether you are looking for a yummy bread to serve your family, take to a pitch-in, share with co-workers, or serve at a shower, tea, or coffee klatch, here are a concentrate of recipes that are not only tasty but also favorable for the diabetics in the group.
Mom'S Applesauce Bread
2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional
Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake practically one hour until golden brown.
Pumpkin Loaf With Raisins And Walnuts
1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the ready pans. Bake practically 45 minutes until toothpick inserted in the town of loaves comes out clean. Cool sligthly in pan then remove from pan and stop cooling on a wire rack.
Note: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein
Enjoy!
Get your free 7-day vegetarian meal plan at www.EasyVeggieMealPlans.com. You'll discover how to eat a vegetarian diet for fat loss plus easy vegetarian recipes you can make at home.
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What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery principles as the Northeast experienced recently, or a terrorist strike against the infrastructure could leave you without power. Don't despair. You probably have a source of heat-a camp stove, a barbeque grill, a fireplace, or a place to build a fire to cook with. (Never use a grill or camp stove in an enclosed room.) In most cases, you can find a way to eat your daily bread--even without an oven.
Fry it. Those indulgent raised, glazed donuts are fried. You can do the same with any dough. Serve them hot with a tiny butter and syrup or honey and you will have a treat that the kids will clamor for-even without an emergency. naturally mix the bread as instructed and let the dough rise. Instead of forming loaves, roll or pat the dough on a counter until it is about 1/2-inch thick. Slice the dough into wedges, detach the pieces, and let them rise again until twice as thick. Heat a pan of oil until hot and slip the dough pieces two or three at a time into the hot oil. When one side is browned, turn the dough over. If the oil is hot enough, the dough should digest tiny oil. When done, drain the fried bread on paper towels.
Boil it. Bagels are boiled. Actually, they are boiled and then baked. You can form your dough into a bagel shape, let it rise, and then gently slip it into a large pan of rapidly boiling water. Once the bread is firm, remove it with a slotted spoon, let dry, and then fry each side in a lightly greased skillet to originate a crust and discontinue the cooking. The benefit in this technique is that you can use much less oil (and oil may be tiny in an emergency) than deep frying.
Bake it. That's right-even without an oven you can bake bread. It's easy to do on most outdoor grills. (Be prepared. always have extra propane or charcoal on hand but never use an outdoor grill indoors.) Baking requires heat from both above and below. If your grill doesn't have a cover, use a bucket or tub to capture the heat and direct it down onto the bread. (You want as much heat advent from above as below.) If the bread is too close to the heat-as it likely is-stick something under the bread pan to raise it-a concentrate empty tuna cans, an old brick-almost anyone will work as long as it doesn't insulate the bread from the heat.
You can use a Dutch oven to bake bread. Line the Dutch oven with aluminum foil and place the dough on the foil or lay the bread pan in the Dutch oven. Stack hot coals on the lid.
You can bake bread over an open fire with two pans. Two pie tins will work for biscuits. To form a makeshift oven, put a large heavy pan on warm coals, a lid or baking sheet over the top, and stack on hot coals. Remember, you are trying to get as much heat from above as below. (The tendency is to have too much heat at the bottom.)
A good place to institution these techniques is on your next camping trip. You can come to be a real pro at making unconventional bread while enjoying the treat of fresh bread while camping. We guarantee that fresh bread over an open fire will make you the envy of the campground.
With a tiny imagination, you can bake almost any bread without an oven. If you want to try frying bread, most white or wheat bread recipes are nearly foolproof. Even without the emergency, it won't go to waste.
We can hope that disaster never strikes but it's nice to know that those bread fixin's in the pantry can be used in an emergency.
This is an passage from The ready Pantry's accident and Outdoor Bread manual which is ready free for download.
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I am a proud husband of 14 years and a priviledged father of three. I live in Tucson AZ and relish the dry heat. I love to make money on the internet and share my experiences both good and bad. I enjoy watching others create a good living from the internet and hope I'm able to help others accomplish such.
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Tilapia is someone else white fish fillet that we enjoy very much. It is very mild in taste, grills well and not expensive. Everything I look for when I'm seeing for fish. In our commitment to add more fish to our diet it has come to be more and more keen to add some new flavors to the fish that we enjoy eating. This formula is what we call a keeper.
I have served this fish formula with a buttered herb pasta, salad and a hard crunchy bread and with a herbed flavored brown rice, mixed stir fried fresh vegetables and baguette bread. Since the fish is ready to served immediately from the grill it's a good idea to have Everything else ready for the meal.
What you will need:
4 (5 to 6 oz) tilapia fillets
8 slices of a good smoked bacon
1 tsp. Dried parsley
1 tsp. Dried sage
First, pre-cook the bacon. Place the bacon slices in the middle of some layers of paper towels and microwave on high for 1 to 2 minutes to partially cook the bacon. The time may vary from microwave to microwave depending on the make and power of private microwaves.
Coat grill racks with a nonstick cooking spray. Next preheat the grill to medium - high (350-400 degrees). These fillets can also be cooking on a grilling pan if desired. If using a grilling pan coat with nonstick cooking spray.
Sprinkle fillets with parsley, sage, and salt and pepper to taste. Wrap two bacon slices colse to each fillet and fetch with toothpicks.
Grill fillets 3 to 4 minutes per side, or until bacon is crispy and fish flakes well with a fork. That's it! remove from the grill and serve.
This recipes serves 4 adults. The preparing time for this formula is about 15 minutes or so, and the total cooking time is approximately 8 minutes. I hope you enjoy this formula for tilapia as much as we do.
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This is a difference on the French red onion soup but taste sweeter due to the red onions. This is a very quick and easy soup to make and taste categorically delicious. Especially with French bread covered with cheese and grilled till browned.
Ingredients:
400g Red onions
1ltr/1 1/4 pints of brown stock (I prefer chicken stock)
25g Butter
10g / 1/2 oz Flour
Salt (to taste)
Pepper (to taste)
1 tbsp of Thyme
1-2 cloves of Garlic (dependant on your taste)
This will make a medium size pot of soup (4 -5 bowls)
1st chop and dice your onions and garlic
2nd add butter to pan and melt, once butter is melted add onions and garlic and stir till well browned
3rd add flour to the pan and stir until browned
4rth add boiling water to chicken cubes, stir and add to pan slowly
5th once added take to the boil
6th when at the boil add thyme, salt and pepper (you can also add a bay leave but remember to take out before serving)
7th leave soup to simmer at a low heat for 20mins
Your soup is now ready to eat. Enjoy!
Plus if you are on a diet then do not worry this soup is salutary and with only 109 calories per part it's a guilt free lunch, here is the nutritional value.
Typical values per portion:
Energy - 109 kcal
Protein - 2.4g
Fat - 6.4g
Sugar - 5.5g
Sodium - 922mg
Iron - 0.9mg
Vit C - 2.6mg
Foliate - 9.1ug
Fibre - 1.5g
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When it comes to manufacture a homemade pizza from scratch, it is pretty easy...just a minute time consuming. However, manufacture one from scratch ensures you are controlling the ingredients and they just taste better.
This is the formula that I like to use when I make homemade pizzas for my family. I don't use a round baking sheet, I make oblong shaped ones on my cookie sheet. This formula will feed 6-10 people.
Pizza Dough Ingredients:
1 box dry yeast
1 cup water
2 teaspoons granulated sugar
3 1/2 cups all-purpose flour
1 tablespoon melted shortening
1 1/2 teaspoons salt
vegetable oil
Mix the dry yeast in 1 cup of warm (not hot) water in a large bowl. After 1 full minute, stir in the sugar and 1 1/2 cups of flour. Mix in the melted shortening and salt. Stir in the remaining flour. Knead the dough until flat and elastic (about 10 minutes). This dough will be very firm. Place in a lightly greased mixing bowl, cover and let rise in a warm place until it has doubled in size (about 45 minutes). Take off cover and punch dough down. Cover again and place into the refrigerate until cold.
Grease an oblong baking sheet lightly with vegetable oil. Roll out the dough onto the sheet.
Topping Ingredients:
1 (6 ounce) can tomato paste
1/2 teaspoon basil flakes
1/2 teaspoon ground oregano
1/4 teaspoon salt
dash of black pepper
1/2 cup fresh sliced mushrooms (if desired)
1/4 cup finely chopped onions
2/3 cup grated Parmesan cheese
1/2 cup of your popular cheese (we use Mozzarella)
1/4 lb. Italian sausage, chopped
10 slices of Pepperoni
Brown the sausage in a frying pan and set aside. In a medium-sized bowl, incorporate the tomato paste, basil, oregano, salt and pepper. Spread the sauce over the top of your dough crust. Sprinkle the grated and shredded cheeses on top of the sauce combination and then place meat and vegetables on top of cheeses.
Bake in a preheated 400 degree oven for 15-20 minutes or until done.
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I am a website designer, a passionate writer and a healthy lifestyle enthusiast. I write PR press releases and PR articles about diet and heart-friendly foods. You can read more about high fiber pita bread approved as diabetes food or low carb pita bread.
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Making pizza at home is easy if you have the right tools and you'd be surprised how few tools you need. The dough is typically the part most population think is difficult to make but my 15 year old son who has no time is able to make is own pizza every night.
The only piece of "special" equipment you need is a bread motor with a dough setting. We had one sitting colse to from the home bread making craze a few years ago. The first thing you are going to need are the ingredients. Straightforward bread ingredients are all that is needed.
3 1/2 cups of flour (Bread flour for a slightly chewier crust.)
2 tablespoons of yeast (Normal yeast, not fast acting yeast.)
2 table spoons of honey (I add 3-4 tablespoons for a sweeter dough)
1/4 cup olive oil (This adds a lot of flavor.)
1/2 teaspoon salt (Don't skip this.)
1 cup warm water (Around 100 degrees.)
Any other flavorings (I put Italian seasoning, 1 table spoon, garlic powder, onions, Etc.)Place all the ingredients into the bread motor and set it to the dough setting. This is the only part that takes some time. My motor runs an hour and a half and only needs to be checked once after 20 minutes or so to make sure the dough doesn't climb the side.
Once the dough is done, spread flour over a large cutting board or a clean table. First divide up the dough because this is just a huge estimate of dough to work with. One method makes 2 large regular pizzas or 1 large pan style pizza.
Roll out the dough with a rolling pin. Roll away from you then turn the dough a quarter turn and roll again. Continue doing this until the dough is 1/4 inch thick for regular pizza or 1/2 inch for thick pan style.
Now you have reasonable and tasty pizza dough waiting for your toppings. Bake in a 400 degree oven for 20 miniature then check on it regularly until the crust is a golden brown.
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Many home chefs have not embraced this most recent line of bakeware products, some of us have been slightly cautious to let go of our original metal and glass baking pans that have stood the test of time, long sufficient to even test out a silicone pan.
The enchanting colors attract our attention, their general building that raises a few skeptic bakers' eyebrows. However, manufacturers have been vary quick to open our eyes of folding pans and overflowing batter, by designing optional or campanion racks or 'sleds' that provide the much-needed stability especially for the larger pans.
If you haven't yet tried one of these, you may be pleasantly surprised, I was. I started out moderately at first with a muffin pan shich were very prudent no big risk, and these fast captured this baker's heart.
Goodby medal bakeware -hello silicone bakeware. They can take the heat and they can take the fridged cold in a freezer. After a year and necessary mileage they still look like new.
Since my silicone muffin pan passed the test, it was on to bigger silicone bakware, a general purpose loaf pan. To grease or not to grease the bakeware was the question, and I opted for "not" trusting the silicone would work its releasing magic.
Result were terrific-quick even baking and cooling. What was most impressive was the easy loaf removal. A slight twist or should I say movement of the pan, and sides just pulling away, showing an evenly baked appetizing banana bread loaf that moderately rolled out onto the cutting board.
The pan is slightly smaller than a regular bread pan, which trquired transferring a small amount of batter to a single-serving pan. No problem, neighbors were happy to share in the baking.
Silicone bakeware is made of Fda-approved food grade silicone and should denote this on the containers label. Each piece of silicone has its own limitation as to constructor recommended maximum oven temperature, and this is uaualy stamped on the product.
Kenzo Y. grew up in New York, north of the city, and has experience cooking for friends and family. Many mistakes were made by his bold cooking styles, and with experience came improvement. Hobbies include writing, computing, solving problems, and gardening.
Kenzo is not a vegetarian, yet enjoys vegetarian dishes
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Vegetarian burgers unlike burgers made of meat are a wholesome and stupendous food. There are some ways to make a vegetarian burger and I will list the way I like mine made.
The first is a vegetarian burger recipe, for one, that not everybody will like because it has onions:
Ingredients:
1 small onion chopped fine
1 very small or half of a medium size bell pepper (green, red, yellow does not matter)
1 small shredded carrot
1 cup of cooked dark beans (drained can of kidney beans is fine)
salt and pepper to taste.
Procedure: Place chopped onions, peppers and shredded carrots into a bowl and add the beans. Mash all of the ingredients together thoroughly. The beans will act as the base for the burger retention all of the other ingredients together. Form into a burger. Dip the formed burger first into milk (vegans use soy milk) then into whether cracker, corn flake or bread crumbs. In a skillet heat about one tablespoon of olive oil. Place the burger into the olive oil to fry. Brown it on both sides and serve on a bun with a slice of tomato and some lettuce. If you love onions place a thin slice of onion on it too. You can serve this with any kind of side dish you like along with a slice of pickle.
The second is a vegetarian burger recipe for one that is a limited different and is not for the onion lover.
Ingredients:
1 very small or half of a medium size bell pepper chopped finely (green, red, yellow does not matter),
1 small shredded carrot,
1 small tomato diced
1 cup of cooked brown or white rice
salt and pepper to taste.
Procedure: Place the chopped pepper, shredded carrot and diced tomato into a bowl and add the 1 cup of cooked rice. Mash all of the ingredients together until firm and form into a burger. Fry in skillet with one tablespoon of olive oil. If you choose you may dip the burger into some milk (vegans use soy milk) and then into cracker crumbs corn flake or bread crumbs before you fry it but it is not requisite because the rice will brown. Serve on a bun with a slice of tomato and some lettuce. You may use any side dish you like with this burger along with slices of bread and butter pickles.
I use carrots to make this vegetarian burger recipe juicier. Although in these there is something about the carrot that makes the burger tastier. For variations on these recipes add other ingredients such as mushrooms, cooked mashed pumpkin or butternut squash or any other veggie that you enjoy. A incompatibility of these recipes makes for a much more enjoyable burger each time you make it and eat it.
The rice or beans in these recipes take the place of meat and add substance to the burger. The beans in this recipe is lower in calories but the rice is easier to form and cooks up more solidly thereby, production the consistency of these two burgers a limited different. These recipes comprise not only wholesome ingredients but they are tasty too. Try both of these vegetarian burger recipes and choose your own favorite.
When I was a kid my mom use to make this jello sweetmeat and I loved it hope you will too. It was always a big hit at the party's we use to go to and she would make it and bring it to the party.
1 holder Oreo cookies
1 box jello
1 tub cool whip
First crush your Oreo cookies and set a side.
Next mix your jello like the holder calls for and pour in a bread pan then set in refrigerator until the jello sets. Now when your jello has set put a layer of cool whip over the jello the add your crushed Oreo cookies on top of the cool whip and put back in the frig to set. Now when you are ready to serve your jello fill the sink with hot water and set your bread pan in the hot water just the bottom part of the bread pan and only leave it in the hot water for just a few seconds. Top your bread pan with a plate and flip your jello will drop on the plate and be ready to serve. Then you can dress your plate with what ever you wish to make it look pretty.
This is someone else great sweetmeat for your graduation open houses or any party you might be having it is very easy to make and taste great. Its funny I haven't conception about this sweetmeat in years until I was going through my moms recipes she gave me. I was seeing for something to take to a evening meal party we were invited to at the last exiguous and I found this. Glad I did it was quick and easy to make and everybody loved it.
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Meatloaf is an easy family-friendly, budget-friendly main dish. There are many separate recipes you can try to see which your house enjoys most. I have included five separate recipes for you to try.
You can make meatloaf with ground beef or ground turkey. Ground turkey is a healthier, lowfat alternative to ground beef. Meatloaf is also a great way to use ground meat you pick up on sale.
Several meatloaves can be made at one time. You can freeze them either before or after they are baked. To bake a frozen, uncooked meatloaf, bake at 350 degrees for practically 1 1/2 hours (do not thaw out first). To bake a frozen, cooked meatloaf, bake at 350 degrees for 1 hour. Cool completely before freezing.
Basic Meatloaf Recipe
1 1/2 lb. Lean ground beef
3 slices bread
1 large egg
1 c. Milk
1/4 c. Onion, chopped
1 tsp. Salt
1/2 tsp. Dry mustard
1/4 tsp. Pepper
1/4 tsp. Sage
1/8 tsp. Garlic powder
1/2 c. Catsup Or barbeque sauce Or chili sauce
1 tbsp. Worcestershire sauce
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat blend into an ungreased loaf pan, 9 x 5 x 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter.
Olive Meatloaf
2 lbs. Lean ground beef
1 c. Chopped onions
1 clove garlic, crushed
3 bacon slices, halved
1/4 tsp. Pepper
1/2 tsp. Each: basil, oregano and salt
1 can (6 oz.) pitted black olives, drained
1 can (8 oz.) tomato sauce
In large bowl, mix all ingredients except olives, tomato sauce and bacon. Mix in olives, reserving 5 for garnish. In a 9x12-inch baking pan, shape blend into a 4x12-inch rounded loaf. Pour tomato sauce over loaf. Lay bacon slices over loaf. Bake in 350 degree oven 1 hour and 15 minutes. Ornament with reserved olives.
Turkey Meatloaf
2 lbs. Ground turkey
1 env. Lipton onion soup mix
1/4 c. Ketchup
1/2 c. Bread crumbs
4 oz. Mozzarella cheese, grated
1/2 c. Ketchup
Mix first 4 ingredients. Spray a loaf pan with non-stick cooking spray. Divide the meat loaf in half. Place half in the pan and put grated mozzarella cheese on top of the mixture. Place the rest of blend on top of cheese and seal edges. Spread 1/2 cup ketchup over the top. Bake in a preheated 350 degree oven for 45 minutes or until done.
Italian Style Meatloaf
1 lb. Lean ground beef
1 (6 oz.) hot Italian sausage or spicy bulk sausage
1 can (14 1/2 oz.) Italian style stewed tomatoes
1 c. Fresh bread crumbs
1/2 c. Chopped onion
1/2 c. Chopped green pepper
1 egg, beaten
Combine all ingredients; mix well. Place in loaf pan (4 1/2x 8-inch). Bake at 350 degrees 1 hour; drain.
Crock Pot Meatloaf
2 lbs. Ground beef
1/2 lb. Sausage
2 med. Onions, finely chopped
1 clove of garlic, chopped
2 tsp. Salt
1/2 tsp. Pepper
1 c. Sour cream
1 can cream of mushroom soup
1 1/2 c. Bread or cracker crumbs
1 1/2 c. Milk
Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a detach bowl, mix sour cream and mushroom soup. Make meat blend into loaf and pour the sour cream-soup blend over top. Bake in crock pot 10 to 12 hours on low.
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Here I have presented Part Ii of my collection of Bread motor recipes that I have accumulated for some years. I hope you will find something that will interest you in this collection.
Bread motor Biscuits
1 cup of milk
2 medium eggs
1 1/2 tsp of salt
2 tsp of sugar
2 Tbsp of shortening
3 3/4 cup of bread flour
1 1/4 tsp of bread motor yeast
Cornmeal used for the topping
Start off by preheating your grill to about the 500 degree temperature. Quantum all of your ingredients together except for the cornmeal. Place them into the bread motor pan in the order listed above. Set your bread motor control panel to the dough setting.
Remove the dough to a floured counter top and cover it. Allow it to set for 15 minutes. Now strike for home to roll the dough three inch round sections about ¼ inches thick. Place these on a baking sheet that has been sprinkled with the cornmeal. Brush each of them with a slight water and then sprinkle cornmeal on the tops.
Cover the tray and place it in a warm place to rise for 35 minutes. It should double in its size. Lastly grill each of these for 7 minutes per side until they are a golden brown color.
Pizza Dough like Pizza hut
1 1/3 cups of water
2 tsp of sugar
1 1/4 tsp of salt
2 Tbsp of olive oil
2 Tbsp of cornmeal
2 cups of unbleached all purpose flour
1 cup of bread flour
1 tsp of baking powder
1/4 tsp of garlic powder
1/4 tsp of onion powder
1 1/2 tsp of yeast
Add all of the ingredients to your bread motor pan in order provided above or agreeing to your singular machines instructions. Set the control panel to dough mode. This recipe will make two large pizza crusts.
Triple Cheese Pizza Topping
2 Tbsp. Of Olive oil
2 minced cloves of Garlic
1 tsp. Of dried Basil
1 Cup of Salsa
1/2 Cup of Asiago Cheese
1/2 Cup of Mozzarella
1/4 Cup of Parmesan
Salsa for the garnish
Mix together the garlic and the oil. Brush this blend lightly over the dough allowing it to puddle in some of the creases of the dough. Top this with salsa and fresh basil. Mix the cheeses together and spread them over the salsa.
Light and Airy Portuguese White Bread
1 Cup of Water
1/3 Cup of Milk
1 1/3 Tbsp. Of Sugar
2 tsp. Of Salt
3 2/3 Cups of Flour
2 1/2 tsp. Of Yeast
Add all of the above ingredients to the bread motor pan agreeing to the recommendations of the motor manufacturer. opt the quarterly bread settings on the control panel.
Focaccia
1 1/3 Cups of Water
1 1/2 tsp. Of Salt
1 tsp. Of Sugar
3 1/3 Cups of Flour
2 1/4 tsp. Of Yeast
Combine all the ingredients and opt the dough cycle on your bread machine. Upon completion of the cycle take off the dough and place it on a floured countertop, cover it and let it sit for about 15 minutes. Next divide the dough into half and stretch each of the half's onto a 10 inch by 8 inch rectangle. Let the blend rise for 30 minutes and then cover it with toppings of your choice. Bake at 375 degrees ion the lower rack of your oven for 30 minutes.
Feta and Spinach Twist
1 Cup of Water
1/2 Cup of Crumbled Feta Cheese
1 medium egg
1 1/2 tsp. Of Olive Oil
3 3/4 Cup of bread flour
1 1/4 tsp of Yeast
Spinach Filling:
10 ounces of fresh Spinach
1 Tbsp of Melted Butter
1 finely minced Garlic Clove
1/4 Cup of Parmesan Cheese
2 tsp of Dried Oregano
1/2 Cup of Crumbled Feta cheese
1/4 Cup of sliced Olives
Topping:
1 egg white
1 Tbsp of Water
1 Tbsp of Parmesan cheese
Measure all of the ingredients into the bread motor pan in the order listed above. opt the Dough cycle on the bread motor control panel. To make the filling wash the spinach being sure to dry it completely. take off any stems. Wilt the spinach in a microwave at High climatic characteristic setting for 3 minutes. At the half time point stir carefully. After microwaving squeeze out any excess moisture in the spinach and let it cool. Should you rule to use the freezing spinach ensure that it is the chopped spinach package.
Take a medium size bowl and moderately mix together butter, the spinach, garlic, oregano and the parmesan cheese. take off your dough and place it on a floured counter top. Cover the dough with a kitchen towel to allow it to rise for 15 minutes. Next roll out the dough to an eighteen by fifteen rectangle.
Now spread the filling blend onto the dough leaving ½ inch along the edges. Sprinkle the Feta cheese as well as the olives onto the dough. Roll tightly similarly to a jellyroll. Pinch the seams to seal it up. Cut it in half distance wise using a pair of scissors to preclude crushing it. With the filling facing up strike for home to twist the sides together as if you were twisting some strands of rope together. While you keep the filling sides facing up place the completed holder in a lightly greased tube pan.
Cover the pan and allow it to rise in a warm area for 60 minutes. It should be double in size when finished. Brush the blend with egg wash and then sprinkle parmesan cheese on the top. Bake it in a preheated oven at 375 degrees for 55 minutes. When done the bread should have a hollow sound to it when tapped on bottom.
Cinnamon-Raisin Bread
It is prominent when development this bread to remember that should your cinnamon come in sense with your yeast it will ruin the yeast so all the time place cinnamon into the blend before the flour or in the middle of the mixing process.
1 1/3 Cups of Milk
1 medium Egg
1 1/4 tsp. Of Salt
1/4 Cup of Brown Sugar
2 Tbsp. Of Shortening
1 1/2 tsp. Of Cinnamon
3 3/4 Cups of Flour
1 tsp. Of Yeast
1 Cup of Raisins
You may want to consider using 1/4 cup of Chopped nuts in the bread blend also. Add the ingredients to the bread motor pan agreeing to the suggestion of the machines manufacturer.
Cinnamon Rolls
4 Tbsp of melted butter
4 Tbsp of water
1/2 Box of instant vanilla pudding mix
1 Cup of milk
1 medium egg
1 Tbsp of sugar
1/2 tsp of salt
4 Cup of bread flour
2 1/2 tsp of yeast
Filling:
1/2 Cup of softened butter
1 Cup of brown sugar
2 tsp of cinnamon
For rolls place all ingredients in your bread motor following the specifications for that singular bread machine. Set the machines control panel for dough cycle. After the cycle has completed take off the dough from the motor and roll it out to a 17 inch by 10 inch rectangle.
For the filling mix the cinnamon and the brown sugar together. Spread the softened butter completely over the dough. Next sprinkle the cinnamon and brown sugar blend upon the top. Roll the blend tightly pinching the edges concluded when it is completely rolled. Slice the rolled dough into sections ½ inch thick. Place it in a greased cake pan and let it rise until it doubles in size. Bake the dough at 350 degrees for 20 minutes. Make sure that you do not over bake it.
Frost with:
4 ounces of softened cream cheese
1/4 Cup of softened butter
1 1/2 Cup of powdered sugar
1/2 tsp of vanilla
1 1/2 tsp of milk
spread this blend onto the warm rolls. They are normally their best when you serve them fresh.
Copyright @2008 Joseph Parish
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Bread makers, bread machines, stand mixers and food processors will all mix ingredients into dough for you. Just add the water or liquid ingredients and flour and start the mixing paddles. When using a mixer or food processor you'll have to be a exiguous practiced in knowing when the dough has been mixed enough. When the dough holds together and seems to be one uniform mass, stop the mixer and remove the dough.
Bread machines do a exiguous good job because they typically have a 'dough cycle' where the dough ingredients are completely mixed. The bread engine provides a warm climate so the dough can be taken straight through its first rising.
Once your bread engine makes the dough, tip over the pan so the dough falls out onto a lighted floured surface. remove the mixing paddle(s) from the dough and punch out the gas that has collected during the dough rising. Turn the mass of dough over and press out the remaining gas.
To make bread loaves, divide the dough into two balls and cover with a damp cloth. Let the dough rest for 20 minutes. Make each dough ball into a loaf by rolling and shaping into a cylindrical form. Put both loaves on a floured baking sheet or stone. Let rest for 45 minutes. Spray loaf tops with water, or brush with beaten egg, and top with sesame or poppy seeds. Bake at 400 degrees for 25-35 minutes.
Alternatively, you can fill a baking pan with the dough instead of making a loaf. Here's where you can be as innovative as you like. Use a large tin can or coffee can as the bread pan. Even a ceramic flowerpot can be used as the bread pan. Just make sure to use one that hasn't been contaminated with any orchad chemicals.
Make evening meal rolls plainly by dividing the dough into a dozen balls instead of two as it comes out of the bread maker. After letting the dough rest for half an hour, take each ball and divide it into three even pieces. Roll each piece in the middle of your hands and shape into a small ball and place the three balls together in a muffin cup or stick them together on a baking pan. Spray lightly with water and let rise for 30-45 minutes. Bake at 350 degrees until golden brown, about 12 minutes. Brushing the evening meal roll tops with beaten egg before baking will give them a nice golden color.
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Here I have presented Part Ii of my variety of Bread engine recipes that I have accumulated for some years. I hope you will find something that will interest you in this collection.
Bread engine Biscuits
1 cup of milk
2 medium eggs
1 1/2 tsp of salt
2 tsp of sugar
2 Tbsp of shortening
3 3/4 cup of bread flour
1 1/4 tsp of bread engine yeast
Cornmeal used for the topping
Start off by preheating your grill to about the 500 degree temperature. Portion all of your ingredients together except for the cornmeal. Place them into the bread engine pan in the order listed above. Set your bread engine control panel to the dough setting.
Remove the dough to a floured counter top and cover it. Allow it to set for 15 minutes. Now tour to roll the dough three inch round sections about ¼ inches thick. Place these on a baking sheet that has been sprinkled with the cornmeal. Brush each of them with a tiny water and then sprinkle cornmeal on the tops.
Cover the tray and place it in a warm place to rise for 35 minutes. It should duplicate in its size. Lastly grill each of these for 7 minutes per side until they are a golden brown color.
Pizza Dough like Pizza hut
1 1/3 cups of water
2 tsp of sugar
1 1/4 tsp of salt
2 Tbsp of olive oil
2 Tbsp of cornmeal
2 cups of unbleached all purpose flour
1 cup of bread flour
1 tsp of baking powder
1/4 tsp of garlic powder
1/4 tsp of onion powder
1 1/2 tsp of yeast
Add all of the ingredients to your bread engine pan in order in case,granted above or agreeing to your singular machines instructions. Set the control panel to dough mode. This method will make two large pizza crusts.
Triple Cheese Pizza Topping
2 Tbsp. Of Olive oil
2 minced cloves of Garlic
1 tsp. Of dried Basil
1 Cup of Salsa
1/2 Cup of Asiago Cheese
1/2 Cup of Mozzarella
1/4 Cup of Parmesan
Salsa for the garnish
Mix together the garlic and the oil. Brush this combination lightly over the dough allowing it to puddle in some of the creases of the dough. Top this with salsa and fresh basil. Mix the cheeses together and spread them over the salsa.
Light and Airy Portuguese White Bread
1 Cup of Water
1/3 Cup of Milk
1 1/3 Tbsp. Of Sugar
2 tsp. Of Salt
3 2/3 Cups of Flour
2 1/2 tsp. Of Yeast
Add all of the above ingredients to the bread engine pan agreeing to the recommendations of the engine manufacturer. go for the regular bread settings on the control panel.
Focaccia
1 1/3 Cups of Water
1 1/2 tsp. Of Salt
1 tsp. Of Sugar
3 1/3 Cups of Flour
2 1/4 tsp. Of Yeast
Combine all the ingredients and go for the dough cycle on your bread machine. Upon completion of the cycle take off the dough and place it on a floured countertop, cover it and let it sit for about 15 minutes. Next divide the dough into half and stretch each of the half's onto a 10 inch by 8 inch rectangle. Let the combination rise for 30 minutes and then cover it with toppings of your choice. Bake at 375 degrees ion the lower rack of your oven for 30 minutes.
Feta and Spinach Twist
1 Cup of Water
1/2 Cup of Crumbled Feta Cheese
1 medium egg
1 1/2 tsp. Of Olive Oil
3 3/4 Cup of bread flour
1 1/4 tsp of Yeast
Spinach Filling:
10 ounces of fresh Spinach
1 Tbsp of Melted Butter
1 finely minced Garlic Clove
1/4 Cup of Parmesan Cheese
2 tsp of Dried Oregano
1/2 Cup of Crumbled Feta cheese
1/4 Cup of sliced Olives
Topping:
1 egg white
1 Tbsp of Water
1 Tbsp of Parmesan cheese
Measure all of the ingredients into the bread engine pan in the order listed above. go for the Dough cycle on the bread engine control panel. To make the filling wash the spinach being sure to dry it completely. take off any stems. Wilt the spinach in a microwave at High climatic characteristic setting for 3 minutes. At the half time point stir carefully. After microwaving squeeze out any excess moisture in the spinach and let it cool. Should you rule to use the icy spinach ensure that it is the chopped spinach package.
Take a medium size bowl and moderately mix together butter, the spinach, garlic, oregano and the parmesan cheese. take off your dough and place it on a floured counter top. Cover the dough with a kitchen towel to allow it to rise for 15 minutes. Next roll out the dough to an eighteen by fifteen rectangle.
Now spread the filling combination onto the dough leaving ½ inch along the edges. Sprinkle the Feta cheese as well as the olives onto the dough. Roll tightly similarly to a jellyroll. Pinch the seams to seal it up. Cut it in half length wise using a pair of scissors to preclude crushing it. With the filling facing up tour to twist the sides together as if you were twisting some strands of rope together. While you keep the filling sides facing up place the completed container in a lightly greased tube pan.
Cover the pan and allow it to rise in a warm area for 60 minutes. It should be duplicate in size when finished. Brush the combination with egg wash and then sprinkle parmesan cheese on the top. Bake it in a preheated oven at 375 degrees for 55 minutes. When done the bread should have a hollow sound to it when tapped on bottom.
Cinnamon-Raisin Bread
It is important when manufacture this bread to remember that should your cinnamon come in experience with your yeast it will ruin the yeast so always place cinnamon into the combination before the flour or in the middle of the mixing process.
1 1/3 Cups of Milk
1 medium Egg
1 1/4 tsp. Of Salt
1/4 Cup of Brown Sugar
2 Tbsp. Of Shortening
1 1/2 tsp. Of Cinnamon
3 3/4 Cups of Flour
1 tsp. Of Yeast
1 Cup of Raisins
You may want to think using 1/4 cup of Chopped nuts in the bread combination also. Add the ingredients to the bread engine pan agreeing to the hint of the machines manufacturer.
Cinnamon Rolls
4 Tbsp of melted butter
4 Tbsp of water
1/2 Box of instant vanilla pudding mix
1 Cup of milk
1 medium egg
1 Tbsp of sugar
1/2 tsp of salt
4 Cup of bread flour
2 1/2 tsp of yeast
Filling:
1/2 Cup of softened butter
1 Cup of brown sugar
2 tsp of cinnamon
For rolls place all ingredients in your bread engine following the specifications for that singular bread machine. Set the machines control panel for dough cycle. After the cycle has completed take off the dough from the engine and roll it out to a 17 inch by 10 inch rectangle.
For the filling mix the cinnamon and the brown sugar together. Spread the softened butter completely over the dough. Next sprinkle the cinnamon and brown sugar combination upon the top. Roll the combination tightly pinching the edges ended when it is completely rolled. Slice the rolled dough into sections ½ inch thick. Place it in a greased cake pan and let it rise until it doubles in size. Bake the dough at 350 degrees for 20 minutes. Make sure that you do not over bake it.
Frost with:
4 ounces of softened cream cheese
1/4 Cup of softened butter
1 1/2 Cup of powdered sugar
1/2 tsp of vanilla
1 1/2 tsp of milk
spread this combination onto the warm rolls. They are commonly their best when you serve them fresh.
Copyright @2008 Joseph Parish
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To make your bread crusty, the temperature of your oven should be in the highest temperature inherent because if not, you will bake soft bread instead. If you think that the heat of your oven is not enough, you can use a baking stone.
Place the baking stone in the oven while you preheat for 20 minutes. When you put the dough over it, the heat is swiftly transferred which helps in producing crusty bread. That is if you don't have a hearth. Some expert bakers custom-make their own hearths, but if you are just starting, it is advisable to start with a baking stone.
Another important and easy thing you can do is to have steam in the oven. Steam does two things: It prevents the exterior of the dough from drying until it has reached full rise and it improves the color and texture of the crust.
Like those professional bakers that have their own hearth, they also have ovens that inject steam during the baking process. But there are indeed a lot of other alternatives to infuse steam inside your oven.
You can use a baking pan to put at the bottom of the oven while you are preheating along with the baking stone which is a level above the pan. Right after you put in your dough over the baking stone, pour in some hot water on the pan and swiftly close the oven to trap in the steam. As soon as you pour in the hot water, it immediately boils that sends steam over your dough.
There are also other ways of having steam in the oven. You can spray the walls of the oven or simply rubbing the exterior of the loaf with water. But bakers agree that the best recipe used is the hot water in a pan.
So one of your friends has decided to pass their bread machine on to you but you do not have the by hand on how to use it? There are many separate brands, types and steps on operating bread makers. No matter what model your machine is, these straightforward steps will point you in the right direction to get started manufacture bread quick and easy. First things first, check all the machine parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if all is okay then let begin with the bread manufacture process.
The second step is to decide if your machine has a sealed or an unsealed pan before you begin putting ingredients into it. However, almost all the modern machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to prevent any leaks into the machine. If the bread machine seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once all is set, next pour a small estimate of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan starting with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of machine you are using. Finally, you can now begin adding the remaining recipe ingredients of the bread recipe.
Now that you have gotten the hang of your bread machine, you can now venture out online finding up separate bread machine recipes. You can even just use your bread machine for just manufacture things like pizza crust. One of my favorites is the honey oat bread recipe. My house loves it when I get the bread machine ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread machine or have tried experimenting on it with no success, the size and weight of your machine decide the capacity and quality of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model estimate or brand on the internet and you may be lucky to find downloadable instructions on how to operate it.
A bread motor is probably by far one of the most popular small kitchen appliances. Being able to smell astonishing fresh baked bread through your house is also a plus.
If your one of those citizen who have never attempted to make home made bread because it seems like to big a task and will take to much time and effort, a bread motor will make the bread manufacture process so much easier and enjoyable.
While browsing the internet I came across a few recipes to make in a bread machine, and they just sounded actually wonderful, to good to keep to myself.
Banana Nut Bread
Ingredients:
½ cup margarine, softened
2/3 cup milk
2 eggs
2 ½ cups all purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas ( about 2-3 )
½ cup chopped walnuts
Directions:
Spray the bread motor pan with Pam or any vegetable oil spray.
Premix ingredients in the order they are in the ingredient list. Pour mixture in bread motor pan.
Select the Quick Bread or Cake cycle. Press start. Check after about one tiny to see if the dough is well blended.
Cook until cake cycle stops. Remove pan, and wholly cool before removing bread from the pan.
The formula makes a 1 pound loaf with 10 servings.
French Bread
Ingredients:
1 ¼ cups water (70-80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 ½ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon cornmeal
Glaze
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted
Directions:
1. In bread motor pan, place the first five ingredients in the order recommend by the manufacturer. adopt dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each part into a 10-in. X 8-in. Rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on ready pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
Cheesy Onion Focaccia
Ingredients:
3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
Directions
1. In bread motor pan, place the first six ingredients in order recommend by manufacturer. adopt dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly greased 12-in. Pizza pan; pat into a 10-in. Circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 tiny longer.
3. Using the end of a wooden spoon handle, make deep indentations 1 in. Apart in dough. Top with onion mixture and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.
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A bread motor is probably by far one of the most beloved small kitchen appliances. Being able to smell splendid fresh baked bread through your house is also a plus.
If your one of those people who have never attempted to make home made bread because it seems like to big a task and will take to much time and effort, a bread motor will make the bread development process so much easier and enjoyable.
While browsing the internet I came over a few recipes to make in a bread machine, and they just sounded literally wonderful, to good to keep to myself.
Banana Nut Bread
Ingredients:
½ cup margarine, softened
2/3 cup milk
2 eggs
2 ½ cups all purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas ( about 2-3 )
½ cup chopped walnuts
Directions:
Spray the bread motor pan with Pam or any vegetable oil spray.
Premix ingredients in the order they are in the ingredient list. Pour mixture in bread motor pan.
Select the Quick Bread or Cake cycle. Press start. Check after about one microscopic to see if the dough is well blended.
Cook until cake cycle stops. Take off pan, and thoroughly cool before removing bread from the pan.
The method makes a 1 pound loaf with 10 servings.
French Bread
Ingredients:
1 ¼ cups water (70-80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 ½ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon cornmeal
Glaze
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted
Directions:
1. In bread motor pan, place the first five ingredients in the order recommend by the manufacturer. take dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each measure into a 10-in. X 8-in. Rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on ready pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes over the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
Cheesy Onion Focaccia
Ingredients:
3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
Directions
1. In bread motor pan, place the first six ingredients in order recommend by manufacturer. take dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly greased 12-in. Pizza pan; pat into a 10-in. Circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 microscopic longer.
3. Using the end of a wooden spoon handle, make deep indentations 1 in. Apart in dough. Top with onion mixture and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.
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A bread machine is probably by far one of the most beloved small kitchen appliances. Being able to smell marvelous fresh baked bread straight through your house is also a plus.
If your one of those people who have never attempted to make home made bread because it seems like to big a task and will take to much time and effort, a bread machine will make the bread making process so much easier and enjoyable.
While browsing the internet I came over a few recipes to make in a bread machine, and they just sounded in fact wonderful, to good to keep to myself.
Banana Nut Bread
Ingredients:
½ cup margarine, softened
2/3 cup milk
2 eggs
2 ½ cups all purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3 cup mashed bananas ( about 2-3 )
½ cup chopped walnuts
Directions:
Spray the bread machine pan with Pam or any vegetable oil spray.
Premix ingredients in the order they are in the ingredient list. Pour composition in bread machine pan.
Select the Quick Bread or Cake cycle. Press start. Check after about one small to see if the dough is well blended.
Cook until cake cycle stops. Take off pan, and completely cool before removing bread from the pan.
The recipe makes a 1 pound loaf with 10 servings.
French Bread
Ingredients:
1 ¼ cups water (70-80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 ½ cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon cornmeal
Glaze
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted
Directions:
1. In bread machine pan, place the first five ingredients in the order recommend by the manufacturer. settle on dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each quantum into a 10-in. X 8-in. Rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on ready pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes over the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
Cheesy Onion Focaccia
Ingredients:
3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
Directions
1. In bread machine pan, place the first six ingredients in order recommend by manufacturer. settle on dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly greased 12-in. Pizza pan; pat into a 10-in. Circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 small longer.
3. Using the end of a wooden spoon handle, make deep indentations 1 in. Apart in dough. Top with onion composition and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.
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What's good than baking healthy, tasty loaves for family and friends? Baking made easy with a bread machine! Now obviously with a diminutive know how, you can do this by hand. However, after a while it does become a lot of work every week. Especially if your family consumes any loaves per week. A bread motor can be one of the best investments that you can make. A good bread maker doesn't cost a lot and it can save you loads of time. Once you have decided on a machine, there are a few tips that will help with your baking.
Tips:
1. Get to know your motor - Make sure that you learn about your bread machines features on day one. You should become very familiar with it. You do this by kicking the tires sorta speak. Chronicle the owner's manual, search for how the motor opens and closes etc... Make sure that you know where its functions are on the control panel.
2. Decree your machines capacity - Look for your bread pan's capacity in the owner's manual. You can also test it yourself. I propose performing your own rough calculations, using a measuring cup to fill up your bread pan with water. Add one cup of water to your bread pan until it appears to be full. Remember for a 1 1/2 pound bread pan it should take a diminutive less than 10 full cups of water. You should be able to fill up a 2 pound bread pan with about 12 cups.
3. Learn your Bread motor Settings - Now the first time you do this, make sure that you have your study by hand handy. You will be amazed by the separate things that your new motor can do and hence its settings. At minimum make sure that you cover the basics such as the Start/Stop, the cycles and the timing functions.
4. Ingredients - Now this is where things no ifs ands or buts start to get serious. Whether you are using a family recipe, a recipe from a cookbook or one from online, the ingredients Decree your success or failure. As you know the basic ingredients are flour, butter, salt, sugar, yeast and water. When utilizing a recipe from online or a family recipe, you must remember to adjust your ingredients accordingly. Was your recipe for a 1 1/2 pound loaf or a 2 pound loaf? Any adjustments that you make should contain ingredients that are in the same proportion as your primary recipe. Your owner's by hand should have a few recipes for comparison also. The ingredient amounts are very important so be ready to devote a diminutive extra time in this area.
There are many bread production machines on the market. For the most part, they all do the same thing. What determines how well your loaves come out depends mostly on the items mentioned above. The allowable care of your bread maker and the allowable making ready of your bread should allow you and your family to enjoy tasty loaves for many years to come. Let's bake something fresh tonight!
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Bread machines are ideal for those who want homemade bread without the selection of having a big oven. They are also called "bread makers" and work as an alternative to customary ovens. They also knead, mix, and in some cases, preheat the dough before baking. They are made up of a pan with a town paddle concluded in a small window or a dome-shaped oven.
The bread of your choice
Almost all kinds of bread machines have a timer and settings for separate kinds of bread like whole wheat, rye, and white that come in separate sizes, and most can accommodate the standard 1.5-pound loaf. Here are the types of bread machines you can favorably use in your home:
o Standard bread machine: Ingredients are added manually but there are models that have lap timers to alert you on when you can add the next ingredients. Even if they have less features compared to automated ones, they offer more precision and control.
o Automatic bread machine: This can be set to add the ingredients on particular times and is capable of mixing at preset speeds. Some models can be programmed for definite recipes, like pastries and simple cakes, and they come with two or more bread pans.
The time and the pan
When shopping for bread machines, check the pan type. Pick a bread motor that has a non-stick pan so you can categorically clean and enunciate it. You can also pick a pan made of thick-cast aluminium for thicker and browner crusts, or a thin pan for lighter crusts.
Mind the time
The bread motor should be able to bake in 3 hours or less. Remember that some breads may take longer to bake, but they should not be longer than 4 hours. Furthermore, think the preheating and mixing cycles when checking the baking times.
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Bread machines are ideal for those who want homemade bread without the choice of having a big oven. They are also called "bread makers" and work as an alternative to original ovens. They also knead, mix, and in some cases, preheat the dough before baking. They are made up of a pan with a town paddle accomplished in a small window or a dome-shaped oven.
The bread of your choice
Almost all kinds of bread machines have a timer and settings for dissimilar kinds of bread like whole wheat, rye, and white that come in dissimilar sizes, and most can adapt the suitable 1.5-pound loaf. Here are the types of bread machines you can favorably use in your home:
o Standard bread machine: Ingredients are added manually but there are models that have lap timers to alert you on when you can add the next ingredients. Even if they have less features compared to self-acting ones, they offer more precision and control.
o Automatic bread machine: This can be set to add the ingredients on singular times and is capable of mixing at preset speeds. Some models can be programmed for specific recipes, like pastries and uncomplicated cakes, and they come with two or more bread pans.
The time and the pan
When shopping for bread machines, check the pan type. Pick a bread machine that has a non-stick pan so you can literally clean and speak it. You can also pick a pan made of thick-cast aluminium for thicker and browner crusts, or a thin pan for lighter crusts.
Mind the time
The bread machine should be able to bake in 3 hours or less. Remember that some breads may take longer to bake, but they should not be longer than 4 hours. Furthermore, think the preheating and mixing cycles when checking the baking times.
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