Bread Machine Selection For Tinkerbelle (8 Recipes)
Submitted by brianjwood on November 21, 2002 at 4:50 am

DESCRIPTION
Bread Machine Selection For TinkerBelle (8 Recipes)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
There are eight varieties of bread and starter here. Have fun experimenting!
Cheers, Brian

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Title: Abadoo's Walnut Bread For Bread Makers
Categories: Breads,Appetizers
Yield: 5 Servings

5 oz WATER (150 ML)
1 EGG,SMALL
1/4 c ALL-PURPOSE FLOUR
1 3/4 c BREAD FLOUR
2 T NONFAT DRY MILK POWDER
2 T SUGAR
1 t SALT
3 T BUTTER
1 1/2 t DRY YEAST
1/4 c WALNUTS,CHOPPED

PLACE ALL INGREDIENTS IN THE ORDER LISTED IN THE BREAD MAKER. USE
SWEET MODE FOR THIS BREAD. BREAD MAKER CANNOT BE PUT ON TIMER MODE.

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Title: Black Forest Pumpernickel
Categories: Breads/Rolls
Yield: 0 Servings

----- SMALL 1 lb LOAF ================
2 t active dry yeast
1/2 c bread flour
1 c rye flour
1 c whole wheat flour
3 T cocoa powder
1 1/2 t salt

1 1/2 tablespoons cornoil
1/2 cup molasses
1 tablespoon caraway seeds
1 1/8 cups warm water
2 tablespoons warm water

Add the ingredients to the pan in the order recommended by machine
manufacturer. Select "white bread" setting; crust color medium.
This recipe yields 1 loaf.

Source:
"CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Black Pepper And Onion Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water
1 T butter
1 t salt
3 c bread flour
3 T dry milk
1 T sugar
1 1/2 t dry onions,Minced
3/4 t freshly-ground black pepper
1/4 t garlic powder
2 t yeast

Place all ingredients in your machine in the order specified by your
machine's manufacturer. Select the basic or white cycle and press
start.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Bread Machine Challah
Categories: Breads/Rolls
Yield: 0 Servings

3/4 c milk
2 eggs
3 T butter (or margarine)
3 c bread flour
1/4 c white sugar
1 1/2 t salt
1 1/2 t active dry yeast

Add ingredients to the pan of the bread machine in the order
suggested by the machine's manufacturer. Select Basic Bread and Light
Crust settings. Start.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Buckwheat Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 1/2 t active dry yeast
1 T dough enhancer
1 1/2 T dry milk
3 T sugar
1 3/4 c bread flour,plus
2 T bread flour
1 1/2 t salt
1 T wheat (or oat bran)
1/4 c wheat germ
1 1/4 c buckwheat flour

1 1/2 tablespoons butter
9 ounces warm water

Place the ingredients in the bread pan in the order recommended by your
machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 1/2 pound loaf.
Comments: This has a strong buckwheat flavor and texture. It is good
with vegetable soups or for morning toast.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-23-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Cajun Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- SMALL 1 lb LOAF ================
1/2 c water
1/4 c onion,Chopped
1/4 c green bell pepper,Chopped
2 t finely-chopped garlic
2 t margarine (or butter )
-softened
2 c bread flour
1 T sugar
1 t Cajun (or Creole seasoning)
3/4 t salt
1 t yeast
----- LARGE 1 1/2 lb LOAF ============
3/4 c water
1/3 c onion,Chopped
1/3 c green bell pepper,Chopped
2 t finely-chopped garlic
1 T margarine (or butter )
-softened
3 c bread flour
2 T sugar
2 t Cajun (or Creole seasoning)
1 1/4 t salt
1 3/4 t yeast

Measure all ingredients into machine according to manufacturer's
directions. Select basic/white cycle. Use medium or light crust color.
(Do not use delay cycles.) Cool on wire rack.
This recipe yields 1 loaf.

Source:
"Southern U.S. Cuisine (ABM Collection) at
http://southernfood.about.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Caraway Rye Onion Bread
Categories: Breadmaker,Breads
Yield: 1 Servings

-Denise Bradshaw BDgm08b
1 pound breadmaker size
3/4 c Water
1 T Vegetable oil
1 T Honey
2 T onion,Dried
1 1/4 c Bread flour
1/2 c Whole wheat flour
1/4 c Rye flour
1 1/2 T Powdered milk
3/4 t Salt
2 t Caraway seeds
2 t Yeast

Put ingredients in breadmaker in order listed, unless using a
Welbilt
or DAK (reverse them, in that case).

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Title: Carrot & Thyme Bread
Categories: Abm,Fat-free
Yield: 15 Servings

1 1/2 lb loaf,,(1 lb loaf)
2 1/2 t Active dry yeast,(1 1/2 tsp
2 1/4 c Bread flour,(1 1/2 c)
1 c Rye flour,(2/3 c)
1/2 c Yellow cornmeal,(1/3 c)
1 1/2 T Sugar,(1 t)
1 1/2 t Salt,(1 tsp)
1 1/2 T Dried thyme,(1 t)
2 c Carrots,freshly grated, or
1 c Water,(1/2 c or more if

Recipe by: The Best Bread Machine Cookbook Ever, Madge Rosenberg
This
moist multi-grain bread is excellent. It is chock full of vitamins
and fiber and tastes good with fruit or vegetable salad or lentil or
bean soup.

Note: The original recipe called for 3 T vegetable oil for the large
loaf and 2 T for the smaller loaf.

Add all ingredients in the order suggested by your bread machine
manual and process on the basic bread cycle according to the
manufacturer's directions. Let the loaf cool before slicing.

Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com

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Title: Cardamom Bread
Categories: Breads/Rolls
Yield: 0 Servings

1/4 c egg substitute (or 1 egg)
1/4 c water
1/2 c evaporated skim milk
1 t salt
1 1/2 t canola oil
3 c bread flour
1 t cardamom,Ground
3 T white sugar
1 t active dry yeast

Place all ingredients into bread machine in the proper order for
your machine. Use the Dough cycle.
At end of the Dough cycle, remove dough from the machine. Place on a
lightly floured board, and let it rest, covered, for about 10 minutes.
Shape dough into a loaf, and place it in a 9- by 5-inch greased bread
pan. Cover, and let rise for 45 minutes.
Just before baking, brush the top of the dough with a little milk, and
slash a line down the center. Bake at 375 degrees for 30 to 35 minutes.
Remove from pan, and cool on a wire rack.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Cheese Bread For Bread Makers
Categories: Breads
Yield: 5 Servings

7 oz WATER (210 ML)
1 EGG
1 3/4 c BREAD FLOUR
1/4 c ALL-PURPOSE FLOUR
2 T NONFAT DRY MILK POWDER
2 T SUGAR
1 t SALT
2 T BUTTER
1/2 c SWISS CHEESE,SHREDDED 2 OZ
1/4 c PARMESAN CHEESE,GRATED
1 1/2 t DRY YEAST

PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF
MODE.

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Title: Cherry Yogurt Bread For Bread Machine
Categories: Elec_bread,Breads
Yield: 8 Servings

----- REGULAR LOAF ===================
1/2 c Water
2 c White bread flour
3/4 t Salt
1/2 c Cherries,dried
1/3 c Cherry yogurt,low fat
2 T Applesauce,unsweetened
2 t Brown sugar
1 1/2 t Fast rise yeast ***OR***
2 t Active dry yeast
----- LARGE LOAF =====================
3/4 c Water
3 c White bread flour
1 1/4 t Salt
3/4 c Cherries,dried
1/2 c Cherry yogurt
1/4 c Applesauce,unsweetened
1 T Brown sugar
2 t Fast rise yeast ***OR***
3 t Active dry yeast

This sweet bread, featuring choice dried Bing cherrys (or any other
kind), is surprisingly versatile. You can use it in lieu of raisin
bread for french toast, or serve it warm with cream cheese and honey
for a dessert bread. The applesauce and yogurt contribute a
refreshing moistness to this light loaf.
+++ regular loaf yields about 8 slices, large about 12 slices
SUCCESS HINTS:
-------------
Use low fat fruited yogurt.
Add the dry cherries whole. If you want whole cherries, add them at
the beep in the fruit/nut cycle.
This recipe can be used with the regular and rapid bake cycles.
CALORIES: 130 PROTEIN: 12%
CHOLESTEROL: 0.3 mg CARBOHYDRATES: 86%
SODIUM: 172 mg. FAT: 2%
-- from ELECTRIC BREAD, by Innovative Cooking Enterprises
PO Box 240888, Anchorage, Alaska 99524-0888

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Title: Chocolate Apricot Kugelhupf
Categories: Breads,Desserts,Kooknet
Yield: 12 Servings

----- SPONGE =========================
1 1/2 c Apricot Nectar
1 1/2 c All-Purpose Flour,sifted
1/4 c Sugar
1/4 c Nonfat Dry Milk Powder
1 pk Fast-Rising Dry Yeast
----- DOUGH ==========================
1/2 c Unsalted Butter,at room
-temperature
1 c Sugar
2 lg Eggs
3 lg Egg Yolks
3 T Apricot Brandy
1 1/4 t Salt
1 t Vanilla Extract
1/2 t Ginger,Ground
1 pk Fast-Rising Dry Yeast
2 T Hot (125øF) Water
3 1/2 c All-Purpose Flour,sifted
12 oz Bittersweet Chocolate
-coarsely,Chopped
6 oz Moist Apricots,Dried
-quartered
2 T Golden Brown,Firmly Packed
-Sugar
1 1/2 t Cinnamon,Ground
Powdered Sugar
----- CHOCOLATE SWIRL CREAM ==========
2 oz Bittersweet Chocolate
-chopped
2 c Whipping Cream,plus
2 T Whipping Cream
2 T Sugar
3 T Apricot Brandy

For sponge, boil apricot nectar in a heavy medium saucepan over high
heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar
into a large bowl. Cool to 120-125F. Whisk in flour, sugar, milk
powder and yeast. Cover tightly with plastic wrap and let rise in a
warm, draft-free area until double in volume, about 30 minutes.

Meanwhile, prepare dough: Generously butter a 12-cup kugelhupf pan. (A
large bundt or angel food pan may be substituted.) Using an electric
mixer, cream butter with sugar in a large bowl until fluffy. Beat in
eggs and egg yolks 1 at a time. Beat in brandy, salt, vanilla and
ginger. Combine yeast and 2 tb hot water in a small bowl and stir
until yeast dissolves. Mix yeast mixture and sponge into butter
mixture. Gradually mix in 3 cups flour. Combine chocolate, apricots,
brown sugar and cinnamon in a medium bowl. Mix into dough.

Spoon dough into prepared pan. Cover tightly with plastic wrap and
clean kitchen towel. Let stand in a warm, draft-free area until dough
rises just to the top of pan, about 3 hours.

Position rack in center of oven and preheat to 350F. Bake kugelhupf
until deep brown and cracking on top and tester inserted in center
comes out clean, about 48 minutes. Cool on rack 20 minutes. Turn out
onto rack and cool completely.

Meanwhile, make Chocolate Swirl Cream: Stir chocolate and 2 tb cream
in a heavy small saucepan over low heat until chocolate melts and
mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in a
large bowl until soft peaks form. Add brandy and continue beating
until stiff peaks form. Pour chocolate mixture over cream and fold
together until whipped cream is lightly streaked with chocolate.
Transfer to a serving bowl and chill.

Place kugelhupf on a platter. Lightly sift powdered sugar over. Cut
into wedges. Serve with chocolate swirl cream.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow
Zone IV - Stinson Beach, CA

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Title: Cinnamon Apple Swirl Bread Abm
Categories: Cyberealm,Breads
Yield: 1 Servings

----- DOUGH ==========================
1 pk Active dry yeast
2 1/4 c Bread flour
2 T Brown sugar
1 T Dry milk powder
1 t cinnamon,Ground
1 t Salt
1 c Water
----- SWIRL FILLING ==================
1 Apple,peeled, diced 1/4"
3 T Brown sugar
1 t Cinnamon
1 T Flour
1/4 t Nutmeg

All ingredients should be at room temp before starting. Add the
dough
ingredients to the pan in the order listed. Select White Bread and
press start. Let the machine run all the way through the end of the
final kneading. During the final knead, prepare a work area in which
the dough will be
rolled out. Combine and thoroughly blend the spiral filling
ingredients. After the machine stops kneading for the final time,
remove the bread
pan and turn it out quickly onto the well floured work area. Roll
the dough out to form a long but narrow (about half as wide as
the bread pan is tall) oblong of dough about 1/2" thick. Spread the
spiral filling ingredients over the top of the dough oblong. Roll up
the dough jelly-roll fashion. Return the dough to the bread pan.
Permit the machine to complete rise and bake cycles normally.

Originally posted by Sharon Stevens Reposted by Joel Erlich

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Title: Creamy Rye Bread
Categories: Breads/Rolls
Yield: 0 Servings

7/8 c water
2 1/2 c bread flour
2 t caraway seed
1 1/2 t salt
2 T butter
2 T brown sugar
3/4 c rye flour
1 1/2 t unsweetened cocoa powder
1/2 c sour cream
1 1/2 T molasses
2 t active dry yeast

Place the ingredients in the bread pan in the order recommended by
your machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 1/2 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Dak's Sourdough Starter Abm
Categories: Breads,Kooknet
Yield: 1 Servings

1 c Nonfat (or lowfat milk)
3 T Unflavored yogurt (we used
Nonfat)
1 c All-purpose flour

In a 1-quart pan over medium heat, heat milk to 90-100 degrees.
Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup
glass, ceramic, plastic or stainless steel container with a tight
lid. Cover and let stand in a warm place until mixture is the
consistency of yogurt and a curd has formed. (You can test the
mixture by tilting the container. If the mixture doesn't flow freely
when the container is tilted, it's ready.)

The curding process takes about 18 to 24 hours. You'll need to check
it periodically. If some clear liquid rises to the top of the milk,
stir it back in. NOTE: If the liquid turns pink, discard the batch
and start again.

Once the curd has formed, add the flour and stir until smooth. Cover
again and let stand in a warm place until the mixture is full of
bubbles and has a good sour smell. This should take about 2 to 5
days. Again, if some clear liquid rises to the top stir it back in.
If the liquid turns pink, discard the batch and start again. When the
mixture is ready, you can keep it covered and store it in the
refrigerator until you need it. The recipe makes about 1 1/3 cup
starter.

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,
KS 316-554-0005

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Title: Dark Rye Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c water,plus
2 T water
2 T molasses
1 T vegetable oil
1 t salt
2 c all-purpose flour
1 1/2 c rye flour
3 T brown sugar - (packed)
1 T unsweetened cocoa powder
3/4 t caraway seeds
2 t bread machine yeast

Place ingredients in the pan of the bread machine in the order
recommended bymachine's the manufacturer. Select the Basic cycle, and
press Start.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Dr. Benjamin's Rye Bread Starter Abm
Categories: Try It,Breadmaker
Yield: 1 Servings

2 1/2 t Yeast
2 c Water
2 c Rye flour
1 sm Onions
1 c Water
1 1/2 c Rye flour

Sprinkle yeast over tepid water. Beat in flour till no lumps remain.

Peel and halve onion; add to starter. Cover loosely with cloth & let
stand at room temp for 24 hrs.

Remove onion. Beat in tepid water & flour. Cover with cloth and let
stand for 24 hrs more. The starter should now be pleasingly
sour-smelling, almost beery and bubbly.

Feed once a week with 1/2 c tepid water & 3/4 c rye flour and leave
out overnight. Otherwise keep in fridge. (Good idea to feed the day
before you're going to use it.)

Source: Robert S. Benjamin MD. From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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Title: Dill Pickle Rye Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
3/4 c water
1 c dill pickle brine
1 ea egg
2 T shortening
3 c bread flour
1 1/2 c rye flour
2 T sugar
1 1/2 t salt
1 T dill weed
1 1/2 t caraway seed
3 t yeast

Place all ingredients in your machine in the order specified by your
machine's manufacturer. Select the basic or white cycle and press
start.
This recipe yields 1 loaf.
Comments: You may want to reduce or eliminate the salt from the recipe.
The pickle brine should provide all you need.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Dutch Crunch Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
3/4 c water
1 t sugar
2 1/2 t active dry yeast
1/2 t salt
1 T butter (or margarine )
-melted
2 1/2 c all-purpose flour
----- DUTCH CRUNCH TOPPING ===========
2 t sugar
5 t active dry yeast
1/4 t salt
6 T white rice flour
1 t salad oil
1/3 c water,warm

Place all ingredients (except the topping ingredients) in your
machine in the order specified by your machine's manufacturer. Select
the basic or white cycle and press start.
While the machine is working, in a large bowl stir together all the
ingredients for the topping and cover and let rise in a warm place.
When the machine is on the start of its last rise, stir the topping
mixture and spread the topping over the dough. Allow the machine to
finish the final rise and bake.
When the machine is finished, remove the bread to a wire rack and allow
to cool for 30 minutes before slicing.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Dried Tomato And Rosemary Bread
Categories: Bread,Abm
Yield: 1 Servings

----- LB LOAF ========================

2/3 cup water 2 Tbls. snipped unsalted dried tomatoes (do not use
oil
pack) 1 Tbls. olive or vegetable oil 3/4 tsp. salt 2 cups bread flour
3 Tbls. nonfat dry milk powder 2 tsp. sugar 1/2 tsp. rosemary,
crushed 1/2 tsp. paprika 1 1/2 tsp. bread yeast 1 cup water 3 Tbls.
snipped unsalted dried tomatoes 1 Tbls. olive or vegetable oil 1 tsp.
salt 3 cups bread flour 1/4 cup nonfat dry milk powder 1 Tbls. sugar
1 tsp. rosemary 3/4 tsp. paprika 2 tsp. bread yeast

Add ingredients to bread machine pan in the order suggested by
manufacturer, adding dried tomatoes with the water. Recommended cycle:
Basic/white bread cycle; medium/normal color setting.

Source: Manchester Union Leader

End Recipe Export- From the Recipe Files of Grace Penney

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