Oat & Barley Bread

Oat & Barley Bread

1 1/2lb loaf
2-1/4 teaspoons active dry yeast
2-1/2 cups bread flour
3/4 cup barley flour
1/3 cup rolled oats
3 tablespoons wheat germ
3 tablespoons powdered milk
3 tablespoons grated orange zest
3 tablespoons sesame seeds, (optional)
1-1/2 teaspoons salt
3 tablespoons honey
1-1/2 tablespoons vegetable oil
1-1/3 cups water

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start. After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky.

However, when you pull your finger away no dough should stick to it. If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Stuffing Bread

Stuffing Bread

1 1/2 lb LOAF
1 cup water
1 whole egg
3 tablespoons butter
1/3 cup diced onion
2-1/4 teaspoons sugar
2-1/2 cups bread flour
2/3 cup cornmeal
3/4 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon rubbed sage
1/3 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1-1/2 teaspoons yeast

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it.

If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Bleu Cheese and Port Bread

BLEU CHEESE AND PORT BREAD

"This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favorite steak. As with all cheese recipes, loaf appearance may vary but the flavor is worth it."

1 cup water
3 cups white bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon butter
1/4 cup port red wine*
1/3 cup blue cheese*
1/3 cup walnuts, coarsely chopped
1/4 cup applesauce
1 teaspoon fast rising yeast (OR 2 tsp. active regular yeast)

Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.

*No need to use an expensive port here, just one with good flavor.

**The sharper the blue cheese, the stronger the flavor in the bread. We like the Danish blue best.

Source: Electric Bread: The Best in Bread Machine Baking by Suzan Nightingale

Blueberry Peach Bread

Blueberry Peach Bread

2 3/4 to 3 1/4 cups bread flour
4 tsp sugar
1 envelope rapid rise yeast
1 tsp salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut up dried peaches, mango's or apples

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat water and yogurt until very warm (120 to 130 degrees F.) then stir into flour mixture. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 11 x 7 inch rectangle. Beginning at short end, roll up
tightly then pinch seam and ends to seal. Place, seam side down, in
greased 8 1/2 x 4 1/2 inch loaf pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F. for 30 to 35 minutes or until done. Remove from pan and cool on a wire rack.

Makes 1 loaf (12 slices)

Maple Oatmeal Bread

Maple Oatmeal Bread

1 cup oatmeal
3 T. butter, cut up
1 cup boiling water
1 cup scalded milk, cooled
1/3 cup maple syrup
2 tsp. salt
1 cup whole wheat flour
1 ½ cups bread flour
1 T. yeast
1 egg
1 ½ - 2 cups flour

Mix yeast, 1 tsp. sugar and 1/4 cup warm water, set aside.

Mix boiling water, butter and oatmeal, cool, add rest.

Mix well, knead for 6-8 minutes, adding more flour if too sticky.

Let rise until double, punch down and shape into 2 loaves.

Let rise again until double.

Bake at 375º for about 35 minutes.