The Homemaker's Bread Maker

A busy and hectic schedule need not necessarily mean skipping our daily bread which is the staple diet for so many millions world wide and for which one is struggling in the first place! Fresh and nourishing bread can now be made at home within no time at all because the process has become so simplified.

The bread maker is possibly the most essential accessory in the modern day kitchen and the end result can compare with the best bakery anywhere. After the mandatory mixing and kneading of the dough the baking itself is extremely easy with this contraption taking about 50 minutes in all to bake the bread. The maximum loaf capacity can be around 2 to 2.5 lb which is what a normal family requires. There are a number of programmes, nearly eleven in number to bake bread. This also allows for different loaves with differing size and quality. Two different kinds of loaves can be baked simultaneously. There is also an option to make different crust colours and crispness. The crust can be light, medium or dark depending on the settings. Similarly, depending on whether one is baking wheat bread, pasta bread, white bread, sweet bread, French loaf or cake the settings differ.

Most of the bread making machines comes with a see through view window which will indicate to us the baking stage of the loaf. The walls remain cool because it is heat proof and even accidental touching, if kids are around to poke and investigate, will not burn. The bread pan is also the non stick kind which makes maintenance easy. There are no burnt remains or broken edges left in the pan. The whole process is smooth and clean. At one stage of the baking an indicator will signal us to add ingredients to enhance the taste with nuts or fruits as per our taste. This is a bonus for mothers who have to cater to the differing tastes in the family. There is also a jam function to cater to people with a sweet tooth.

The appliance is sleek and easy to maintain. The dimensions vary with each brand but generally it measures 37 cms in height, 35 cms in width and 24 cms in depth. There is a detachable lid which can be removed and cleaned whenever necessary. The starter can be set about 13 hours prior to the actual baking so that at the required time the family can sit down to have hot bread. There is also an option to keep the bread warm for nearly 60 minutes after the actual baking. The device comes with a measuring spoon and cup so that there can be no error in the measurement of the ingredients. Some also offer a recipe book with very tempting variations in bread making that invite us to experiment with new recipes.

Although it is called a bread maker, one can also bake cakes in it because the baking function is the same. Most of these devices need about 600 watts of power to function smoothly. The bread maker has thus become an essential food maker.

Read expert reviews on Kenwood Breadmakers and best selling models from Morphy Richards, Panasonic and Breville Breadmakers at breadmakers.me.uk.

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Recipe for a Southern Staple - Bread Pudding With Nutmeg Sauce

I have just never been able to master a desire for bread pudding. I know it is very popular, especially in the south. Being a native Hoosier now living in Texas, I am thankful Texas is not really considered the South even though we border the Gulf of Mexico and Mexico. Here we are more concerned with Tex-Mex than bread pudding. Strange at it sounds, my first experience with this southern delight was when I lived in New York City! But for you Bread Pudding aficionados, here is a recipe featuring nutmeg sauce.

BREAD PUDDING WITH NUTMEG SAUCE
1 cup dry bread crumbs (not fine)
2 cups milk
1 cup sugar
1/2 cup butter
2 tbsp molasses
1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp baking soda
1/2 tsp ground cloves
1/2 cup raisins

Bread Pan

Preheat oven to 325 degrees. Butter or spray a 2-quart casserole dish or baking pan; set aside.

Put the bread crumbs in the milk and set aside to soak.

In a medium mixing bowl cream the butter and sugar together. Add the molasses and blend in. In a small bowl combine the flour cinnamon, allspice, ground cloves, and baking soda. Mix the flour mixture into the butter mixture. Stir in the bread crumbs and milk along with the raisins. When well blended, pour into the prepared casserole dish or pan. Bake at 325 degrees until set, about one hour.

NUTMEG SAUCE FOR BREAD PUDDING

1 cup sugar
2 tbsp cornstarch
2 cups water
1/8 tsp nutmeg

In a heavy saucepan combine the sugar and cornstarch. Add the water and cook over medium heat until thickened and clear, stirring almost constantly. Remove from the heat and add the nutmeg, stirring well. Serve hot over the bread pudding.

Enjoy!

Recipe for a Southern Staple - Bread Pudding With Nutmeg Sauce

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com

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Chocolate Bread Recipes - Chocolate Buns

There are not too many easy, chocolate bread recipes made in the traditional way with yeast and not with baking powder. If you have an electric mixer with a dough hook, you will have no problems with this recipe.

Ingredients for this chocolate recipe:

1/4 Teaspoonful of salt
2 Envelopes of instant yeast
1/4 Teaspoonful of extract cinnamon
1/2 Cup of Cocoa
4 Cups of flour
1/3 Cup of sugar
2 Tablespoonfuls of butter
1 Egg
1 Cup of very hot milk
1/2 Cup of warm water (or as much as is needed to get a dough that can be handled easily)
1 Cup of currents

Method for this chocolate recipe:

Mix all the dry ingredients in a bowl
Melt the butter.
Beat the egg.
Mix the butter, egg, milk and water to form a soft dough that can be easily handled.
Knead the dough for about 1 minute.
Turn onto molding board, roll into a square about an inch in thickness and sprinkle on one-half cup of the currants.
Fold the sides to meet the center and then the bottom and top ends to center.
Fold as at first, using another one-half cup currants.
Cover the bowl with cling wrap and leave in a hot place to rise until it has doubled in size.
Knock the dough down.
Shape the dough into the required shape for your buns, place them on a greased baking tray, cover and let them rise again until doubled in size.
Pre-heat the oven to 350oF
Bake fifteen to twenty minutes.
As you take them from oven, brush the tops of your buns with the white of one egg beaten with one-half cup confectioners' sugar.
Let them stand five minutes.
Now they are ready to serve.

If you want chocolate bread and not buns, you can bake it in a bread pan but you will have to lower the heat to about 325oF after 15 minutes and you will have to bake it for about 1 hour.

If you feel uncomfortable about the raw egg white, mix the confectioner's sugar with a very small amount of water and use as directed. For the typical rum and raisins flavor you can also add 2 table spoons of rum or 1 teaspoons of rum flavoring. These buns are best served fresh from the oven and they make an ideal treat for a weekend brunch.

Marge has more recipes for you at Chocolate Bread Recipes, and if you are looking for cookies recipes Marge has them for you at Chocolate Cookie Recipes

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Semi-Homemade Breads Using Frozen White Bread From the Supermarket Freezer Section

I am a baker and I love the process of making yeast breads, but frankly, my schedule does not always allow me the luxury of time that is required to make yeast breads from scratch. I recently discovered, however, that I can turn frozen white bread dough into delicious varieties of semi-homemade breads with just a little effort, a fraction of the time, and a few additional ingredients. Here are some tips you can use right away to serve up some delicious, homemade breads and rolls.
 
To make these recipes you will want to first purchase a package (or more- these are really good) of frozen white bread dough from the freezer section of your market. They usually come in a clear plastic wrapper and contain 4 loaf shaped portions of dough. These are intended to be thawed and popped into the oven to produce a white bread loaf but you can use them for other breads and rolls. Here is how.

You may use salted or unsalted butter or margarine in any of these recipes.
 
For CINNAMON AND RAISIN LOAF you will need:
1 loaf frozen white bread dough - thawed but not yet risen
1/2 cup melted butter
1 cups seedless or golden raisins or dried cranberries
1 cup finely chopped nuts (optional but pecans are great in this)
1 tablespoon cinnamon
1 cup sugar
Melted butter
Confectioners' sugar
 
Place the thawed loaf on a lightly flowered surface and pat or roll out into a rectangle. Brush with the 1/2 cup of melted butter and sprinkle with the 1 cup of sugar mixed with the cinnamon. Sprinkle the raisins and nuts evenly over the dough. You will want to leave about 1/4 inch of each long side free of the cinnamon and sugar mixture, raisins and nuts as this is where you will seal the loaf but cover to the very ends at the short sides.
 
Fold in about 1/2 inch of each short end of the loaf, folding over the filling ingredients. Starting at the long side nearest you, roll up the dough being sure to keep the filling evenly distributed on the dough as you roll. Pinch the seam and place seam side down in a greased loaf pan or on a greased cookie sheet. Brush lightly with a little melted butter. I like to sprinkle about a teaspoon of cinnamon and sugar mixture over the top and will sometimes also sprinkle a few of the raisins and nuts over to form an attractive crust.
 
Set aside, covered with a clean cloth, for about 45 minutes or until the dough has risen to almost double in size.
 
Bake according to package directions or at 350 degrees F. for about 30 to 35 minutes. While the loaf is baking you can mix about 1/4 cup of melted butter with 1/2 to 1 cup confectioners' sugar to make a glaze. Pour this over the slightly cooled (15 minutes) loaf after removing from pans to cool. If using a loaf pan, let the loaf rest about 5 minutes before removing to a rack to cool. You may need to run a butter knife around the sides before turning the loaf pan up-side-down to release the loaf.

Bread Pan

Optional: You can slice the roll of dough into individual rolls and bake about 15 to 20 minutes or until lightly browned. Slice BEFORE letting the dough rise. This will produce nice, large rolls. Sprinkle the tops of the rolls with chopped nuts and a little additional melted butter and cinnamon sugar mixture before baking.
 
GARLIC CHEESE BREAD
You will need:
2 cups grated sharp cheddar cheese
1 teaspoon garlic powder
1/2 cup melted butter
1/4 teaspoon salt
1/2 teaspoon (freshly ground if possible) pepper
 
Follow the process for rolling out the dough into a rectangle. Brush the rectangle with the melted butter but instead of the sweet ingredients, sprinkle the loaf lightly with the garlic powder. Mix the salt and pepper into the cheese and spread evenly over the rectangle. Roll as instructed above. Let rise. Bake. Again, you can also cut these into individual rolls. You may wish to sprinkle a little cheese over the top to form a cheesy crust.
 
COCONUT PECAN COFFEE RING
You will need:
1/2 cup melted butter
1 cup sweetened shredded or chopped coconut
1/2 cup chopped pecans
 
For the crumb topping you will need:
1/2 cup melted butter
1/4 cup coconut, shredded or chopped
2 tablespoons all-purpose flour
1/4 cup quick cooking oats
 
Roll out the dough as in the basic recipe and spread with the butter, coconut and chopped pecans. Roll and cut into 1/2 inch slices. Place the slices into a greased or parchment lined cake pan in a circle with a couple of slices in the center. You want to fill the pan so the slices should be touching. They will form a single loaf as they rise. This takes about 30 to 45 minutes. Cover the cake pan with a clean cloth and place in a warm place free from draft.
 
Meanwhile, mix the topping ingredients together until the mixture is crumble. You may add a little extra melted butter if the mix seems too dry. When the bread has risen and is almost double in size sprinkle the crumb mixture over the top. Bake about 20 to 25 minutes or until the top is slightly golden brown and the bread is firm.
 
Using frozen dough you can create some delicious variations of home-baked breads for your family. Don't be afraid to experiment. You can also knead ingredients into the thawed bread rather than just rolling it out. Before long your will find that this is a new staple in your house and you will be baking bread several times a week. Enjoy.

Semi-Homemade Breads Using Frozen White Bread From the Supermarket Freezer Section

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Never-Fail Homemade Bread Recipe

There is nothing like the smell of baked homemade bread wafting through the house. It's got that 'I love you' kind of smell.

Some of us are not fortunate enough to have bread-makers. Mainly those of us living outside the country whom can't really transport them back to say, France.

So we have to tough if out like our grandmothers did: knead it, let it rise... and get our hands just a little more that dirty.

But this is when you really feel like you're cooking.

If you are looking for a melt-in-your-mouth bread recipe that doesn't require any extra appliances, then look no further.

The following recipe is a family favorite, one that has been passed down from one West Virginia generation to the next. I still have fond memories of my grandmother baking up loaves of this heavenly food and letting me get the first warm nibble slathered with butter.

This homemade bread makes it to all of our holiday tables, making the time needed to prepare it worth the hassle.

Though I live just five houses down from my (French) baker where the first fresh loaves of baguettes and croissants are a way of life, no baker can beat this bread.

Also, this bread freezes well so you can make them in advance and thaw them when desired. A plus in the rush of the holidays.

Adding this recipe to your holiday season will be the best present you can offer them. So take a few minutes to whip the dough. Let it rise while you write your Christmas cards then slip it in the oven and bake. And stand ready with butter and knife in hand when it comes out. You won't regret it. Thanks Grandma!

Never-Fail Homemade Bread Recipe

Actually, this bread doesn't require any kneading so the preparation of the dough is quite simple. It needs a fair amount of time to rise but less than an hour to bake.

1 pkg. (baker's) yeast
¼ cup (60 ml) water, lukewarm
1 ½ tablespoons Crisco or vegetable fat
1 teaspoon salt
¾ cup (130 g) sugar
2 cups (500 ml) boiling water
5-6 cups flour 1 1/4 - 1 1/2 l)

Combine yeast and ¼ cup water; let stand until dissolved (approximately 15 min.). In large bowl combine Crisco, salt, sugar and boiling water. Mix together and let cool. Stir in yeast mixture.

Add flour in increments, working flour in with hand, until dough is stiff. Form dough into ball. Grease a large bowl, add dough, grease top of dough and let rise covered with a towel until double in size (approximately two hours).

Divide dough into two equal balls. Grease a loaf pan and bake at 350 degrees for 30-45 minutes. Let cool 10 minutes before removing from pan.

"Anne Dessens is the editor/founder of Anne Dessens.com the success website through personal development in the major areas of life: diet, exercise, health, self-improvement and emotions.

Improve your diet today and find new entertaining menus with these recipes: http://www.annedessens.com/recipes.html - When Anne's not writing, she enjoys creating exiciting meals from her French country kitchen to serve her family and friends.

- Sign up for Anne's newsletter for the latest up-to-date free recipes, dieting and lifestyle tips: http://www.annedessens.com/newsletter.html.

- Copyright: you may freely republish this article, provided the text, author credit, the active links and this copyright notice remain intact."

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Emergency Bread - Can You Bake Bread Without an Oven?

What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery system 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 little butter and syrup or honey and you will have a treat that the kids will clamor for-even without an emergency. Simply 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, separate 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 absorb little oil. When done, drain the fried bread on paper towels.

Bread Pan

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 create a crust and finish the cooking. The advantage in this technique is that you can use much less oil (and oil may be limited 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 coming 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 couple empty tuna cans, an old brick-almost anything 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 practice these techniques is on your next camping trip. You can become 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 little 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 excerpt from The Prepared Pantry's Emergency and Outdoor Bread Manual which is available free for download.

Emergency Bread - Can You Bake Bread Without an Oven?

Dennis Weaver is the author of "How to Bake", a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

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Three Traditional Welsh Recipes

Welsh cuisine is, unfortunately, often overlooked in cookbooks and online recipe collections. Many Welsh dishes are quite simple in both ingredients and flavor, but should not be forgotten! On a cold day, a hardy Welsh soup or tasty cake can be just the ticket to perking up both one's attitude and energy. In this article I am including three of my favorite traditional Welsh recipes and I hope that your family enjoys them as much as mine does!

Welsh Cakes

Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
6 tbsp sugar
1/4 tsp all-spice
Pinch of salt
1 egg
4 tbsp lard
4 tbsp butter or margarine
4 tbsp currants (can substitute raisins)
Bit of milk

Directions:
Cut the lard into the flour, then massage it together until the lard is evenly distributed throughout the flour. Add in the baking powder, sugar, salt, and all-spice. When the mixture is well blended, add in the egg. Mix well, then add enough milk to turn the mixture into a stiff paste. Roll out the mixture and cut into round (I find an everyday drinking glass works well). Fry the rounds on a griddle or lightly greased skillet until golden brown.

Welsh Broth

Ingredients:
2lbs neck of lamb
1lb potatoes
2 leeks
1/2lb carrots
1 rutabaga
2 tbsp chopped parsley
1 tbsp flour
Salt and pepper to taste

Directions:
Put the lamb meat into a large sauce pan and cover with water. Season with salt and pepper and allow the water to come to a boil. Peel and cut the carrots in half. Peel and chop the rutabaga into chunks. Chop the "white" of the leeks, but save the green bits (about an inch from where the stalk divides) for later. Add all to the sauce pan, then cover and reduce to a low heat. Allow this to simmer for about 2 1/2 hours. Peel and cut the potatoes, then add them to the pot. Recover and simmer for another half hour. When the potatoes are nearly done, add the flour (and a bit of water if needed) to thicken the broth. Chop the green bits from the leeks and add them to the pot, along with the parsley, and simmer for 10 more minutes before serving.

Seed Loaf

Ingredients:
2 cups self-raising flour
2 tbsp sugar
1 tsp salt
1/2 tbsp caraway seeds
5 tbsp margarine or butter
1/4 pint milk
1 egg

Directions:
Sift the flour into a large mixing bowl. Add the salt and mix well. Cut the margarine into the flour and massage until the texture takes on that of a coarse meal. Add the sugar and caraway seeds and mix well. In a separate bowl, beat together the eggs and milk, then pour them into the flour mixture. Mix well until the dough becomes soft. Grease a bread pan, then add the dough to it. Try to even out the top as much as you can. Bake for about an hour at 375 degrees F.

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