Archive for the ‘Automatic Bread Machine’ Category

Bananas and Cream Bread

2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3/4 teaspoon nutmeg
1 1/2 tablespoons vegetable oil
1 cup mashed bananas
2 tablespoons mashed bananas
3/4 cup sour cream or plain yogurt
1/4 cup water
1 tablespoon water
3/4 cup chopped nuts or raisins

Add all ingredient except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.

Sweet Potato Pecan Bread

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

Kahlua Cream Bread

1/8 cup Kahl?a (if you use more, use
    proportionately less water
1/4 cup water
1 (15 ounce) can evaporated milk
1 teaspoon salt
1 1/2 teaspoons vegetable oil
3 cups bread flour
2 tablespoons brown sugar
1 teaspoon yeast

Filling
Miniature chocolate chips

Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle.

At end of dough cycle, remove dough and place on lightly-floured bread board. Cover and let rest for 10 minutes.

Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf.

Place in greased bread pan, cover and let rise for 45 minutes.

Slash loaf with a lame or razor blade. Brush with milk. Bake in preheated 375 degree F oven for 25 to 30 minutes.

Remove loaf onto a cake rack and let cool.

Raspberry Cream Bread

Yields 1 loaf.

3/4 cup sour cream or yogurt, regular or low fat
2 tablespoons unsalted butter or vegetable oil
1 1/2 teaspoons raspberry extract
1/3 cup canned raspberry pie filling
2 cups unbleached all-purpose flour
1/2 cup wheat germ
1/4 teaspoon salt, to taste
1 1/2 teaspoons active dry yeast

If the instructions that came with your baking machine call for the yeast to be placed in the baking pan first thing, remember to add the other dry ingredients before the liquids. Otherwise, scoop the sour cream or yogurt into the pan and add the butter (or canola oil), raspberry extract, raspberry filling, flour, wheat germ and salt. Scatter the yeast over the top of the other ingredients or place it in its own separate dispenser if your machine has such a device. Set the machine to its rapid-bake cycle for this loaf.

When the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom crusts and cut the remaining square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few fresh raspberries scattered over the top.

Oreo Cookie Bread

3/4 cup milk
1 egg
4 tablespoons butter
3 tablespoons granulated sugar
3/4 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup Oreo cookies, crushed

Bake according to manufacturer’s instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished.