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 Bread Recipes 
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Post Bread Recipes
Beer Cheese Bread

Ingredients:

1 package active dry yeast
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon butter
10 ounces beer, at room temperature
4 ounces shredded or diced processed American cheese
4 ounces shredded or diced Monterey Jack cheese

Preparation:
On stovetop or in microwave, heat beer and American cheese together until just warm.
There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan.
Add remaining ingredients, select white bread or basic setting, and push start.

I just tried this recepie and this is a keeper, wow is it ever good :clap :clap

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Fri Jan 01, 2010 10:32 am
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Post Re: Bread Recipes
Cheese & Onion Bread

LARGE LOAF (1 1/2 lb/3 cup or 2 lb/4 cup machine)

1 1/4 cups water 300 mL
1 tbsp oil 15 mL
1 tsp hot pepper sauce 5 mL
2 cups White Flour 500 mL
1 cup Whole Wheat Flour 250 mL
1 1/2 tsp salt 7 mL
1 tbsp sugar 15 mL
2 tbsp dried onion flake 30 mL
1 1/4 tsp dried basil leaf 6 mL
1/2 cup cheddar cheese, cubed 125 mL
1 tsp bread machine yeast 5 mL

I have made this one and its very good, however I may try it next time without the hot pepper just to see what it's like

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Fri Jan 01, 2010 10:42 am
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Post Re: Bread Recepies
Basic White Bread (For Bread Machine)

Ingredients
1 1/3 cups luke warm water
2 tablespoons powdered milk
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons butter or margarine
3 3/4 cups white flour or bread flour
1 teaspoon yeast


Directions

1For Bread Measure ingredients in order listed into baking pan Insert baking pan into unit and close lid Select BASIC setting and choose REGULAR or DARK crust.
2Push start button.
3(15 minute delay before mixing begins) Timer will signal when baking cycle is complete.
4Using pot holders, remove baking pan from unit and carefully turn bread out of baking pan.
5Allow to cool before slicing.
6For Buns: Prepare bread recipe and use DOUGH setting When cycle ends, divide dough in to 16 small or 24 medium equal pieces.
7Roll into balls and place on greased baking sheet.
8Cover and let rise until double in size about 50 minutes.
9Bake at 375 degrees (preheated) for 20 minutes.

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Fri Jan 01, 2010 10:43 am
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Post Re: Bread Recepies
Parmesan- Pepper Bread 2lb loaf

1 1/2 C water
4 tsp olive or vegetable oil
4 C bread flour
2/3 C grated Parmesan cheese
4 tsp sugar
1 1/2 tsp salt
1 tsp freshly ground black or green peppercorns
2 tsp yeast

put ingredients into pan in order given. select basic bread setting. choose regular or dark crust. and start

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Fri Jan 01, 2010 10:45 am
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Post Re: Bread Recepies
Caraway - Rye Bread 2 lb loaf

1 1/3 C water
4 tsp butter
3 C bread flour
1 C rye flour
2 Tb dry milk
3 Tb sugar
1 1/2 tsp salt
1/2 tsp caraway seed
2 1/2 tsp yeast

put in pan in order given. select basic setting. choose crust color. start.

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Fri Jan 01, 2010 10:45 am
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Post Re: Bread Recepies
Beer Rye Bread
2 lb loaf

1 1/2 C warm beer (115-125*)
1/4 C vegetable oil
3 Tb packed brown sugar
1 tsp salt
3 C bread flour
1 C rye flour
1 1/2 Tb caraway seeds
3/4 tsp ground fennel
3/4 tsp fresh orange zest (or dried orange zest in the
herb and seasonings section of grocery store)
2 Tb QUICK RISE yeast

add ingredients to pan in order listed. select EXPRESSBAKE (or the 80 minute setting on your machine). start

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Fri Jan 01, 2010 10:46 am
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Post Re: Bread Recepies
Here is a whole bunch of them, when I get more time I will copy them individually..

http://recipeland.com/recipes/categorie ... chines_112

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Fri Jan 01, 2010 11:03 am
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Post Re: Bread Recepies
Thanks to Gen for the links

Tips on Bread Making in a Bread Machine
http://allrecipes.com/Info/Baking/Bread ... ewAll.aspx

Bread Machine Baking: The Basics
http://allrecipes.com/HowTo/Bread-Machi ... etail.aspx

Bread Machine Recipes : Top 20
http://allrecipes.com/Recipes/Bread/Bre ... e/Top.aspx

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Wed Jan 06, 2010 1:34 pm
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Post Re: Bread Recepies
Amish Bread

Ingredients
2 3/4 cups bread flour
1/4 cup canola oil
1 teaspoon active dry yeast
1/4 cup white sugar
1/2 teaspoon salt
18 tablespoons warm water

Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread cycle; press Start.
When the dough has raised once and second cycle of kneading begins, turn machine off.
Reset by pressing Start once again.
This gives the dough two full raising cycles before the final raising cycle prior to baking

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Wed Jan 06, 2010 1:36 pm
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Post Re: Bread Recepies
Oooh, yummy! L - you are contributing to the delinquency of a fat woman - ya know! :roflmao

Those sound soooo good - especially with cold weather coming. Man how I would LUV a slice of that parmasean-pepper bread with a big ole bowl of soup! :heart

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Wed Jan 06, 2010 3:44 pm
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Post Re: Bread Recepies
I am going to try one of those each week, sounds good.
M


Wed Jan 06, 2010 8:15 pm
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Post Re: Bread Recepies
I tried the amish bread and it's NOT FOR ME...

Also if you do try it I owuld highly recomend that you double the amounts...

My favourite is still the Beer & Cheese Bread...

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Fri Jan 08, 2010 6:07 am
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Post Re: Bread Recipes
Super, I love bread recipes for my bread maker. Thanks Have any of you tried it in the BBQ?? It's kinda fun, I made a couple of loaves the summer of 08. You just need to use extra pans to protect the bottom of the bread. I used my bread pans, and a cookie sheet and had foil wrapped around the bottom of the outside of my bread pans. Burner on opposite side of BBQ to where the bread was. It saved the house from heating up and certainly had the neighbors talking. ;) Did't do it last summer too busy camping.

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Fri Jan 08, 2010 11:35 am
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Post Re: Bread Recepies
not gonna post a bread recipe right now. but i wanted to bring up something i found on different brands of yeast.

i'm comparing yeasts..cost ratio's, etc for the bread maker. and i notice sorbitan monostearate as an ingredient on all the different brands i have..but the Fleishchman's. after ixquicking (for those who dont' know the search engine: http://www.ixquick.com does not track isp addresses, like google does.)
it is a derivitive of sorbitol. an artificial sweetner. and in my case an ingredient that completely defeats the purpose of making my own bread. as i'm finding myself increasingly intolerant of artificial *whatevers*. thought it might be something some of you would want to know.

fwiw.


Sat Jan 09, 2010 9:46 am
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Post Re: Bread Recepies
ya know siam...that's good to know for extended power outages. :clap

you should post this in the survival thread also.


Sat Jan 09, 2010 9:49 am
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Post Re: Bread Recepies
Just made this and it came out pretty good if I do say so myself :clap :clap

Sourdough Bread

Directions for a 1 1/2 pund loaf
1 1/2 cups of water
4 cups sourdough flour
2 teaspoons of yeast

Select a basic white cycle inbe the bread maker.
For best results, use french Bread Cycle, which is what we did and wow it's good...

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Sat Jan 09, 2010 5:11 pm
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Post Re: Bread Recepies
Dakota Bread 2 lb loaf

1 5/8 C water
3 TB veg. oil
3 TB honey
2 7/8 C bread flour
1 C whole wheat flour
1/3 C raw bulgur cracked wheat
1 TB gluten
2 tsp salt
1/3 C raw sunflower seeds
1/3 C raw pumpkin seeds, chopped
2 tsp sesame seeds
2 tsp poppy seeds
2 1/2 tsp bread machine yeast

Place ingredients in pan per manufacturer's instructions. Set on Basic, crust dark, press start.

(i omitted the pumpkins seeds, and set crust at med. we loved it!)


Sun Jan 10, 2010 7:27 pm
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Post Re: Bread Recepies
L2L wrote:
Amish Bread

Ingredients
2 3/4 cups bread flour
1/4 cup canola oil
1 teaspoon active dry yeast
1/4 cup white sugar
1/2 teaspoon salt
18 tablespoons warm water

Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread cycle; press Start.
When the dough has raised once and second cycle of kneading begins, turn machine off.
Reset by pressing Start once again.
This gives the dough two full raising cycles before the final raising cycle prior to baking


Eww.. I hate hard loaves I've tried Amish and eww.. never again Bleck and ever so Yeasty you can taste the yeast Disgusting!

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Wed May 18, 2011 1:31 pm
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Post Re: Bread Recepies
You will never come to grips with how this one tastes!!

Bush Beer Damper

Quintessentially Australian and probably the simplest of all the bread products to make, my first memories of making Damper come from my childhood where we used to make the dough while camping before sticking it on the end of a stick and cooking it over an open fire.

Ingredients

2 ½ Cups Self Raising Flour
1 good pinch of salt
175 ml of your favourite Beer

Directions

Step 1

Place the flour and salt into a bowl and make a well in the middle. Pour the beer into this well and mix using your hands.

Image

Step 2

Continue mixing until the dough forms. You may need to adjust the mixture a bit, if it’s too dry add a bit more beer, if it’s too wet, add a bit more flour. Knead lightly for another couple of minutes or so but be careful not to over work the dough.

Image

Step 3

Divide the dough into two large pieces or four smaller pieces and shape them into rolls. Place the rolls onto a floured baking tray or silicone mat.

Image

Step 4

Preheat the oven to 200 degrees Celsius. Cook the rolls for about 12 - 15 minutes until they are golden brown on the outside and sound hollow when their base is tapped. Once cooked, turn out onto a rack to cool.

Image


Tip: If using beer that you have brewed yourself, try to use the last beer in the bottle being sure to swish it around so as to stir up the sediment in the bottom of the bottle.

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Wed May 18, 2011 1:41 pm
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Post Re: Bread Recepies
Yum, Freak! That looks awesome! :clap

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Thu May 19, 2011 5:58 am
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Post Re: Bread Recepies
No-Knead Dutch Oven Bread

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Yield: One 1 1/2-pound loaf.


:tounge

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Thu May 19, 2011 1:47 pm
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Post Re: Bread Recipes
Oh man, that sounds like heaven, Sky!

Now if I could only figure out a way to keep East Texas out of it for 18 hours! :whistle

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Thu May 19, 2011 2:31 pm
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Post Re: Bread Recipes
:roflmao - I know BB

I bake a french loaf on tuesdays/wednesdays here, and my gorgeous wife keeps nabbing my crusts, coz they're so yummy! (I mean the bread crusts!!)

:tounge

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Thu May 19, 2011 3:07 pm
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Post Re: Bread Recipes
Sky wrote:
:roflmao - I know BB

I bake a french loaf on tuesdays/wednesdays here, and my gorgeous wife keeps nabbing my crusts, coz they're so yummy! (I mean the bread crusts!!)

:tounge


Well, Sky, if you made bread for me I'd nibble your crusts, too!

:spit :crylaugh :slap :roflmao

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Fri May 20, 2011 6:13 am
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Post Re: Bread Recipes
Here is an excellent (and easy) bread recipe I found on Pinterest.

Yes, I am a total Pinterest addict. :crylaugh

Crusty Bread

Ingredients:

3 cups all-purpose flour
1 3/4 tsp kosher salt
1 package of dry active yeast
1 1/2 cups of water (may need a little more to get the right consistency)

Directions:
Combine all ingredients in a large bowl and mix well. Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours. After the dough has proofed, dust your counter with flour and knead the dough for a few minutes. It is very sticky and you can't avoid it getting stuck on your hands. Oh, I should have told you to turn your oven on to 450 degrees before you work your dough and to stick your Le Creuset in the heated oven for 30 minutes. After kneading your dough, put in your pot and cook for 30 minutes covered. For the last 15 minutes of cooking, remove the top. When finished cooking, move to a cooling rack and dive in when ready.


If you don't have a Le Creuset pot you can use:

Clay pots with lids,
Pizza stone with a bowl to cover the bread,
Insert from a crockpot,
Pyrex baking dish with a lid,
Stainless steel pot with a lid,
Baking dish covered with aluminum foil,
Old cast iron dutch oven.

This bread recipe is extremely forgiving. Don't stress over the fact that you haven't proofed the yeast or that you're not giving the dough a second rising time. It's super duper sticky and will stick to your hands, feet and hair or anything else it comes in contact with. Play with the recipe for your location. Altitudes differ and that can affect the bread. This recipe is not your ordinary bread recipe. Just chill and follow the instructions. :mrgreen:

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Mon Dec 03, 2012 12:36 pm
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