I've finally found a couple of recipes for bread machines that actually
work in my Welbilt. These are adapted from _Bread Machine Baking:
Perfect Every Time_ by Lora Brody and Millie Apter, William Morrow &
Company publishers, ISBN 0-688-11843-7. I borrowed the book from my
local library (great source of cookbooks, BTW).
Mary Ann McKenna's Oatmeal Applesauce Bread
1 Tablespoon yeast
2 cups less 1 Tablespoon unbleached white flour
1 cup whole wheat flour
1 Tablespoon gluten flour
1/3 cup oatmeal
1 1/2 Tablespoon brown rice syrup
1 Tablespoon Soy Quick (Ener-G Foods instant soymilk powder)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup less 2 tablespoons apple cider or apple juice
2 Tablespoons applesauce
1 cup apple, peeled and chopped
Place all the ingredients in the machine in the order given. Use normal
setting.
Prune Bread
2 1/2 teaspoons yeast
1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 Tablespoon Soy Quick (Ener-G Foods instant soymilk powder)
3 Tablespoons brown rice syrup
2 teaspoons ground cinnamon
1 teaspoon salt
1 Tablespoon applesauce
1 1/4 cups water
1 cup prunes, pitted and quartered
Place all ingredients in the machine in the order given. Use normal
setting.
NOTE: I made this one on delayed and awoke to the wonderful smell of
baking bread and cinnamon. Great to serve to those who don't like
raisins!
Russian Black Bread
2 1/2 teaspoons yeast
1 cup rye flour
1 1/2 cups unbleached white flour
1/2 cup oat bran
1 teaspoon brown rice syrup
1 teaspoon salt
1 teaspoon instant coffee (powder or granules)*
1 teaspoon minced dried onion or 1/2 small raw onion, finely chopped
1 1/2 Tablespoons unsweetened cocoa
1 Tablespoon vinegar
1 cup water
2 Tablespoons caraway seeds
Place all ingredients in the machine. Use dough setting. At the end of
the dough cycle, remove the dough to a non-stick bowl and cover with
plastic wrap. Set the dough in a warm, draft-free place to rise until
nearly doubled in bulk. This may take anywhere from 1 to 2 hours.
Prepare a baking sheet or loaf pan, sprinkle with cornmeal. Punch down
the dough and on a floured board, shape it into either a loaf or dome.
Let the bread rise once again until almost doubled in bulk.
Preheat the oven to 375 degrees F. Bake for 15 minutes at 375 degrees F
and then lower the oven to 350 degrees F and bake an additional 30
minutes, or until the bottom sounds hollow when tapped.
*I used Postum instead of instant coffee
This bread smells absolutely wonderful while it's baking. It awoke my
housemate from a sound sleep, salivating, and she doesn't even like
onions! Our household of three ate almost the complete loaf with split
pea soup for dinner.
Diane
brooksong@xxxxxxxx
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