No Knead Homemade Bread Without a Bread Machine - A Must Have for Busy Cooks

I am one of those people who actually love to bake bread. I love the feel of the dough as I knead it into the perfectly shaped loaf, and I love to experiment with the addition of different ingredients. But let's face it, bread making is not for everyone. Yet, the huge numbers of bread makers sold every year indicates that many people want the taste of a homemade loaf as well as a convenient way to make and bake it. Here are a couple of recipes you can serve with pride.

ONION AND HERB BATTER BREAD

Bread Pan

The aroma of this bread will great your family and guests and draw them to the table with smiles of anticipation. The best part is that you don't need to knead this at all. To make it you will need:

1/2 cup milk
1 1/2 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoons butter or margarine
1 package active dry or compressed yeast
1/2 cup lukewarm water
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon instant minced onions
1/2 teaspoon dried dill weed, rosemary, or other herb of choice
Melted butter
Salt

To make the bread you will scald the milk in a small pot and remove from heat. Add the sugar, salt, and butter until dissolved. Cool to lukewarm.

Meanwhile, in a large bowl, dissolve the yeast in the warm water. Water should feel slightly warmer than your hand, but not hot. About 100 degrees F. Add the cooled milk mixture, stirring until well mixed.

Stir the flour into this yeast and milk mixture, mixing well. Stir in the onion and dill or other herbs, stirring all together about two minutes or until blended. Cover with a damp dish towel and let rise in a warm, draft free place for about 45 minutes. It should double in bulk.

Using a sturdy spoon stir down the dough, beating vigorously for 1/2 a minute. Pour the dough into a greased 8 or 9 inch cake pan. Bake at 350 degrees F for about one hour or until the loaf sounds hollow when thumped with a finger. Brush the crust lightly with melted butter and sprinkle lightly with coarse salt. Cool on a rack. You can serve this slightly warm or toasted and sprinkled with Parmesan cheese for an extra special treat.

SPOON BREAD

Sometimes we want rolls rather than a whole loaf of bread. Rolls usually cook more quickly and often the recipe serves more people. Here is a basic stir and drop recipe that bakes in only about 15 minutes and serves 24 (or fewer if some have more than one). You will need to start early however because you will need to allow time for the yeast dough to rise.

You will need:

1 package yeast 1 cup warm water 4 tablespoons sugar 1 teaspoon salt 1 beaten egg 3 cups flour that you have sifted before measuring 4 tablespoons oil, olive or canola.

Dissolve the yeast in the warm water in a large bowl. Add the sugar, salt, and egg, stirring the mixture well. Set aside. Sift the flour a second time. Add the oil and about half of the flour to the yeast mixture, beating until smooth. Add the remaining flour, blending well.

Cover the bowl with a dry dish towel or plastic wrap and place in a warm, draft free place to rise. This takes about 30 minutes and you should get about double the bulk.

Drop spoonfuls of the dough into greased muffin cups so that each is about half full. Let rise again until almost doubled or the dough almost fills the muffin cups. About 30 minutes Bake in a hot, 400 degree F., oven for 15 minutes. Serve warm with butter.

VARIATIONS on the basic SPOON BREAD

After the first rise of the dough you can divide the dough into four parts and mix each portion with one of the following until well blended. Proceed as directed for the second rise and baking.

Options include:

1/4 cup drained pineapple 4 tablespoons chopped raisins 4 tablespoons chopped pecans, walnuts, or almonds 1/4 cup cheddar cheese 1/4 cup crumbled - crisply fried bacon 1 tablespoon cocoa mixed with 1 tablespoon sugar 2 teaspoons cinnamon

OR before putting the spoonfuls of cough into the muffin cups, place one of the following ingredients in the bottom of the greased cup.

1 teaspoon poppy seed or sesame seed 1 teaspoon butter with 1 teaspoon brown sugar and 3 pecan halves 1 teaspoon butter and 1 teaspoon shredded coconut 1 teaspoon butter and 1 teaspoon jelly

Bake as directed and serve as up-side-down rolls.

No Knead Homemade Bread Without a Bread Machine - A Must Have for Busy Cooks

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects to make your life just a little bit easier.

At http://www.caglecooksonline.com you can download free cookbooks and find great lots of recipes. My 55 page Holiday cookbook is still available if you missed it and my newest cookbook, for Diabetics, is ready now, just in time for Thanksgiving with over 80 pages, full color photos and packed full of delicious recipes. So, head on over and see how I can help YOU today?

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Not Yo' Nana's Fish-Sticks!

I have a healthy but delicious alternative to tasty fried fish-sticks and I wanted to share my recipe via pictures. My fish sticks are baked - not fried, but they're still crispy and light. Also, I use wild salmon for great nutritional value (Omega-3) and flavor instead of the usual "whiting fish" such as cod. Here's how I make it...

First, set the oven at 375 degrees. Then, take a foil or parchment lined sheet pan and sprinkle on some Panko bread crumbs (Panko bread crumbs are Japanese-style bread crumbs that are crispier than traditional bread crumbs.) Season with some Kosher salt, cracked pepper, and Parmesan cheese if desired (you can also get Italian Style Panko.)

You'll need a sheet pan and two shallow plates...

I find that breading the salmon in a sheet pan wastes less bread crumbs compared to spreading the bread crumbs onto a plate. In a shallow dish (pie plates work best,) place about 4 egg whites and whisk them for about 30 seconds just to mix. This is a critical step into making these fish-sticks healthier - omitting the yolk, so separate those eggs. In another pie plate, put in some flour, about 2 cups just to be sure you have enough to dust the salmon.

Now,that your breading assembly line is all setup, slice your wild salmon to about an inch to an inch...

Breading fish is a 3 step process I like to call the three D's: Dust-Dip-Dap. Dust the fish in flour (a light dusting, no heavy coats), Dip this fish in the egg whites (turning them over and over for even coating), and Dap them on the Panko (bread crumbs) on just one side.

Now, the other reason why you have the Panko in a sheet pan and why your pressing down (Dap-ing ) the salmon on one side is to make the time go faster. If you entirely bread the salmon one at a time, you'll get the panko (plus flour and egg) all over your fingers and thus waste time (and Panko bread crumbs) when you wash the "gunk" off your fingers between breadings. If you do it my way, you do not even have to touch the Panko (yet) until all your salmon is placed on the sheet pan (can't do that with a pie plate - not big enough.) Once all your salmon is placed and pressed (Dapped) on your sheet pan, then turn them over to coat the other side of the fish by Daping them into the Panko - make sure you get the sides too. Again - no heavy coats.

Transfer your fish-sticks to a new lined sheet pan. Add A light sprinkle of olive oil (about a tablespoon) or olive oil spray - into the oven for about 12 minutes, turn the sticks, add another tablespoon of olive oil, back in the oven for 5 more minutes...

In the meantime, start making your dipping sauce or buy one but doctor it up. For my savory & sweet sauce you need 2 cloves of fresh garlic chopped finely, 2 tablespoons of mayo, 3 tablespoons of olive oil (don't worry, the sauce is for 4 people), 2 tablespoons of pure honey, a teaspoon of Dijon mustard, 1 tablespoon of dried parsley (and if you have some on hand, about a tablespoon of chopped pickle), teaspoon of chili powder, salt & pepper.

Or again - buy a good quality tarter sauce (or any sauce you like with fish) and add some lemon juice and black pepper to it.

Serve with sauce on the side and a few wedges of lemon/lime, and your favorite frothy beer - in our case, Ginger Ale. Usually, I serve about 3 sticks a person with a full heaping of steamed broccoli on the side as a complete meal. Light & Delicious!!!

Trust me, they are so crisp, your family or guests would swear that you fried these babies up!

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Magic Chef Bread Maker Recipes

Bread maker machines have become enormously popular in recent years and it is not difficult to understand why, when you can simply pop in the ingredients and let the machine make fabulous bread for you.

Below is 2 delicious recipes for you to prepare today:

Bread Pan

1. 100% Stone Ground Whole Wheat Bread

Amount Measure Ingredient - Preparation Method:

- 3 cups 100% Whole Wheat Flour-level
- 3/8 cup Wheat gluten flour-level
- 1 1/2 cups Water at 110 degrees
- 3 tablespoons Honey
- 4 teaspoons Active dry yeast
- 2 teaspoons Salt-heaping

Directions:

- Mix in separate bowl, flour, gluten flour and salt.
- Pour water into bread pan. It is important to use thermometer and that the water be 110 degrees.
- Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly dissolved.
- Add honey. Stir with wooden spoon until honey is thoroughly dissolved.
- Add flour mixtures.
- Gently stir in each corner of pan to help mix mixture.
- Place container in bread machine.
- Put on Bread menu (medium or light).
- Bread Freezes well.

2. 100% Whole Wheat Bread for Bread Machine

Amount Measure Ingredient - Preparation Method

Regular Loaf

- 1 cup Water
- 2 1/2 cups Wheat bread flour
- 1 1/4 tablespoons of Dry milk
- 1 teaspoon Salt
- 1 1/2 tablespoons Butter
- 1 1/4 tablespoons Honey
- 1 tablespoon Gluten
- 2 teaspoons Molasses
- 1 1/2 teaspoons Fast-Rise yeast *** OR ***
- 2 teaspoons Active-Dry yeast

Large Loaf

- 1 1/2 cups + 2 tb Water
- 3 3/4 cups Wheat bread flour
- 2 tablespoons Dry milk
- 1 1/2 teaspoons Salt
- 2 tablespoons Butter
- 2 tablespoons Honey
- 1 1/2 tablespoons Gluten
- 1 tablespoon Molasses
- 2 1/8 teaspoons Fast-Rise yeast *** OR ***
- 3 teaspoons Active-Dry yeast

Directions:

The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.

When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; If your machine doesn't have one, this start- again method works as an easy alternative.

Success Hints:

The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn't stock wheat gluten, try your local health food store. Remember the extra knead. It's especially important in 100% whole wheat bread. Because of the extra knead, use this recipe only on the regular bake cycle.

Magic Chef Bread Maker Recipes

Want more recipes? You welcome to visit our website: The Recipes Package and Affordable Pasta Salad Recipes for more delicious recipes.

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Yeast-Free Living - Can I Eat Pita Bread?

If you have recently decided to give up eating yeast, there are probably questions in your mind regarding what foods you can or cannot eat on a yeast-free diet. One of those you may be wondering about it pita bread. Since it's not as well-risen as normal bread, does it still contain yeast?

Well, the answer is, yes, normal pita bread does in fact contain yeast. However, there are alternative pita breads that you can buy that are free from it, or you can indeed make your own. Here is a recipe.

What You Will Need:

1 tablespoon of Olive Oil
1 cup of soy flour
1 cup of unbleached white flour
1 and a half cups of distilled or purified water
Half a teaspoon of baking powder
A dash of sea salt
Note: if you are using gluten-free flowers, you will need to add egg to the mix in order for it to bind together well.

How to Make the Pita Bread:

Mix the olive oil, the water and the salt. Add the baking powder and flour, and mix to a smooth consistency like a pancake mixture.
Rub inside of frying pan with a paper towel dipped in olive oil. Let frying pan sit for 10 minutes.
Place the frying pan on a hob at medium-low heat, and wait about 3 minutes before pouring the batter into the middle of the pan.
Tilt the frying pan in a circular motion until the whole of the bottom of the pain is covered with the desired thickness of batter.
When the upper side looks dry, flip it over with your spatula and cook on the opposite side. This should take about 1 minute on each side.

There are a lot of great, tasty foods that a person can enjoy even once they have cut out yeast. It's actually a lot easier than you might think. To receive your FREE monthly tips, tricks, recipes and product reviews, visit LivingWithoutYeast.info

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Which Bread Machine Should I Buy?

Deciding which bread machine to buy can be a daunting task. The costs can vary wildly and the most expensive ones aren't always the best solutions, while the many of the inexpensive ones ones can break down more frequently. This creates a false economy as you end up replacing the machine year after year, costing you more in the long run.

What's a fresh bread fanatic to do?

Bread Pan

The following three bread makers are considered by many experts and owners to be the best in their class:

Zojirushi Home Bakery Supreme Panasonic SD-YD250 Sunbeam 2-pound programmable.

They've been selected for inclusion here by features and price point, but I have noticed some overlap in pricing for the bottom two models. In all, you can expect to pay as little as .00 for the Sunbeam, and as much as 0.00 for the Zojirushi. That's quite a bit of difference in price, but there's a huge difference in features and durability, as well.

Zojirushi Home Bakery Supreme Bread maker

The Zojirushi Home Bakery Supreme Breadmaker is the Rolls Royce of bread makers, and is considered by many to be the best overall bread maker machine on the market.

It makes horizontal loaves, between one and two pounds, valued by most bread machine owners as being the most pretty, and most like those oven-baked in a conventional bread loaf pan or available from bakeries. To handle the mixing challenges a horizontal loaf brings, the Zojirushi bread maker uses two mixing / kneading paddles. Experts agree that this is a serious advantage over the more usual single-paddle machines. More thorough kneading leads to a more consistent rise and crumb.

The Zojirushi has more useful cycles and options than any other bread maker I've come across, including a sourdough starter cycle. I've never seen that in any other bread maker. As a fan of sourdough breads, this is a real plus to me. Owners say that the Zojirushi bread machine is very flexible and can do more than just make bread. There are cycles for jam, cakes and even meatloaf. There are three custom-memory settings and a long, 13-hour delay timer.

The Zojirushi gets solid reviews from owners, with over 300 written reviews at Amazon.com and anthoer 200 or so at Cooking.com. I did find a small number of complaints about durability, but nothing that seemed any different from other high-end bread makers. Some others complained about how large and heavy the machine was, but I think that's to be expected with a bread maker of this quality and capability. If you want nothing but the best in your kitchen, you'll want to pay the extra cash to get the amazing Zojirushi bread maker.

Panasonic SD-YD250

If you don't care about custom cycles, the Panasonic SD-YD250 may be a better option for you. According to reviewers, the Panasonic SD-YD250 Automatic Bread Maker is the best mid-range bread machine on the market. It's a sturdy, easy to use bread maker that makes regularly shaped horizontal loaves, which most people prefer over the more common, vertical ones. I did find it odd that this breadmaker lacks a viewing window, a pretty standard feature on other bread makers. Given how little you can see through the prots of other models, however, I doubt you'll miss it.

Owner's love how durable the Panasonic breadmaker is. Of the more than 350 owner reviewers have rated the Panasonic SD-YD250 breadmaker at Amazon.com, more than 70% give it a top, 5-start rating. It consistently makes good bread. The only cons than reviewers at Epinions.com mention is that now they're eating more bread than ever before.

Many write that say they've used their machines for years. There are only a handful of complaints about breakage problems. While it's not the cheapest model of home bread maker, we often get what we pay for. I've had to replace more than one bread maker simply because I'd worn them out. In such cases, "inexpensive now" creates a false economy as you keep having to replace them. Given the Panasonic's record of durability, however, I'd say it's great choice.

Sunbeam 5891 2-Pound Bread Maker

If the Panasonic is a bit more than you need, or want to pay, the Sunbeam 5891 2-Pound Programmable Breadmaker may be your best option. It's a solid performer at a low price. Home cooks have praised it's ease of use and overall performance, as well as it's affordable price.

The Sunbeam 5891 is packed with all the basics you'd expect from a great bread maker: crust-color selector, regular baking and dough only cycles, you name it. Like most bread makers in it's price range, it makes a vertical loaf, rather than the horizontal one available in more expensive machines. It sports a good, no-frills approach with 12 preprogrammed cycles and, surprisingly, a jam cycle.

To be fair, I found a few complaints about its durability and many owners say the recipes in the manual could be better. A few reviewers have also complained about the LCD screen, saying it can be hard to read. In spite of these complaints, owners of the Sunbeam 5891, posting at Cooking.com and Amazon.com, awarded the Sunbeam bread maker a good over-all rating. It is considered by many to be the best available bread machine in it's price range.

So, whether you're looking for a basic workhorse bread machine on a budget, or you're ready to step up to the best home bread machine available, it will be hard to go wrong with any of these three bread makers.

Which Bread Machine Should I Buy?

John L. Newman - Food Writer

More bread maker recipes and tips at Bread Maker Secrets

Other free recipes from John at Confessions of a Mormon Foodie

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My Grandmother's Back to School Adventures

Since my grandmother's passing I have a new and different perspective of her life and stories of days gone by. On occasion I tend to compare myself to her - something I had never done before. This happened again a few weeks ago when people started talking about the end of summer and "going back to school." Hearing about it and thinking about it made me feel very sad in the same way it has my entire life. Watching summer slip away breaks my heart like watching someone you love walk away never to return again. I love the warm sun, wearing tank tops and short skirts and the carefree feeling of the season. Going back to school was NEVER something I looked forward to. On the other hand my grandmother, Elizabeth, . . . loved school! I will always remember her enthusiasm whenever she'd talk about her experiences there.

School opened up a whole new world for Elizabeth! It was an eminent contrast to life on the family farm where she'd diligently work to help her parents by cooking and caring for her younger siblings. For Elizabeth, going to her little one room schoolhouse in Bucks County, PA was like going to an enchanted cottage. The time period was 1917 when she was eight years old. Elizabeth loved everything about it - meeting new friends, wearing a pretty dress (she had one dress with two pinafores), admiring her teacher, but most of all she had a passion for learning. She spoke only in German when first attending school, so imagine what a quick learner she was to pick up English at the same time she learned about world history!

Bread Pan

Elizabeth was eager to learn everything she could, not only from her teacher, but from her classmates as well. "I would come home and tell my mother of all the wonderful things my girlfriends brought in their lunches!" She and her mother would experiment with all of these new recipes. They were so proud of themselves after making their very first pie and layer cake. Back in the old country there was no such thing as pies, so they were especially fascinated by this new idea. They improvised by using a bread pan to make the layer cake. Elizabeth planned on taking it in for the last day of school. "Mother had no layer tins so she made it in a big bread pan. She sliced it in half to make two layers. Then she iced it. I was so proud of her! I think I stopped every ten minutes on my way to school to admire it!"

Below you will find one of Elizabeth's old fashioned soup recipes to warm you on a cool fall evening and a special apple pie recipe just perfect for this time of year! Both recipes are simple and delicious! Enjoy!

Tomato Soup with Egg Drop

Put a good tablespoon of butter into a pan. When melted, add a heaping tablespoon of flour. Blend well and brown slightly. Take 1 quart fresh or canned tomatoes and strain. To the butter and flour mixture add the strained tomato juice and a cup of water. Bring to a boil. Add a bay leaf, salt, pepper and a little sugar to taste. Cook for about 5 minutes.

For the Egg Drop: Take ½ cup of flour, pinch of salt, one egg and enough water so it will pour from a cup. Then, while the soup is boiling, drizzle it back and forth into the soup. Stir once or twice with a fork while drizzling. Cook 2 minutes. Before serving slowly add a cup of milk. This gives it a creamy texture and flavor. Add a pinch of baking soda to make it less tart and the milk will not curdle.

Apple Pie with Cheese Crumbs

Make the pie crust recipe below and bake at 350 degrees for about 10 minutes so it is pale brown. Remove from oven and set aside.

For the crumbs: ½ cup flour, ½ cup sugar, ½ stick butter, ¼ cup grated sharp cheese. Mix together with your hands until crumbly.

Peel and core 6 apples. Slice them about 1/4" thick. Put in a saucepan with ¾ cup sugar, 1 tablespoon tapioca, a dash cinnamon and mace, a sprinkle of lemon juice and ¼ cup water. Bring to a boil and simmer for about 5 minutes. Pour into the pie shell. Sprinkle with crumbs and bake about 30 minutes in a 350 degree oven.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers.

My Grandmother's Back to School Adventures

Carrie J. Gamble is the co-author, editor and publisher of Grandmother's Cookbook, a collection of her own grandmother's best recipes. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. Visit the site and download free recipes and "A Family Love Letter" chapter at http://www.grandmotherscookbook.com

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A Welbilt Bread Machine Makes Breadmaking a Cinch

Welbilt Corp is a giant manufacturer of cookery and warming appliances and it is a North America company. Two people that is, Henry and Alexander Hirsch initiated Welbilt Stove Co. in the year 1929 as a private company. In 1955, it acquired another corporation called Detroit-Michigan Stove and ever since, it became a public company, Welbilt Corp. Many of you have an appliance or two from this top company. If you do not have anything yet, it is time to buy your welbilt bread machine. It has a collection of bread makers, such ABM 3600, 4800, 6200 and 6800 among many others.

This explains the reason why it is easy to get a worthwhile appliance. If you are new to these products, it is good to conduct a thorough research. With all the articles, reviews and other related content available, researching should be easy. You only require Internet access. Why should you really bother buying this company's products? First, you must be one person who has longed to eat a fresh, warm and delicious loaf of bread for quite sometime now.

Bread Pan

The only item you require is a bread-making machine made by a top American brand. Now you know the name of the most popular brand and the duration of its valuable existence. In short, you can almost not find an appliance that equals a welbilt bread machine. Without doubts, you will enjoy first-class quality models that come with warranties. Although most machines last for three years, on average, a model from this renowned company can continue serving you for longer.

Whether you need to bake bread on a daily basis, most of its appliances can endure it. When it comes to design, you have a broad range of items. The best designs can enable you bake any kind of bread you want. Pay closer attention to the shape of the pan, timer and temperature controls, and the overall physical attractiveness. Most of this company's items will enhance any kitchen design. Besides, its bread making machines have compact designs and this facilitates storage after use.

Another feature that these products have is power. Even so, you have to be careful when choosing any item. One of the main reasons why people bake their own breads is because they want to eat healthy and keep fit. In case you want to always use whole grain flour to make dough, a powerful machine will be necessary. Fortunately, you will find more than one Welbilt models that can tackle heavy and uneven dough. You should order a model that can help you bake what you need often.

For instance, there are styles for making pizza, sweet, and French breads among others. You have to know what cycles a machine can handle. Each welbilt bread machine comes with an instructional booklet to help you get started. This is why you have nothing to worry about. Besides, its machines have user-friendly features, which are also replaceable. In case you already have one of them, and its warranty period is over, then look for replacement parts online. There are web stores that sell them.

A Welbilt Bread Machine Makes Breadmaking a Cinch

G. Smitty is a writer who loves to discuss many topics ranging from bread maker to professional basketball. Thanks for reading!

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