Bread Machine Recipe Exchange

TRADITIONAL ITALIAN BREAD from The No Fuss Bread Machine Cookbook P. 41

The author describes this one as “good for garlic bread, bruschetta, and dipping in steaming bowls of soup”. The relative leanness of the dough and the use of olive oil is what appealed to me.

The loaf came out beautifully with a full rise and even texture throughout. It has a rustic mouthfeel and flavor, and is distinctly different from the more enriched French bread I referenced in the original post to this thread. I’ll be keeping both recipes in my file.

As far as the trick of removing the paddle after the second knockdown, that’s been working for me. This time I swiped the post with lightly oiled fingers before returning the dough to the machine. After baking, the bread popped right out of the pan, with nothing more than a tiny belly-button on the bottom to show where the paddle had once been (see 2nd photo).

For a 1-lb. loaf:

2/3 c. warm water

1 T. olive oil

1 T. granulated sugar

¾ t. granulated salt

2 c. bread flour < — I used 250 g.

1 t. instant yeast

Baked on Course 1 (basic) with medium crust.

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Just FYI King Arthur’s recent blog post on bread machines:

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I made some of the French bread from @MunchkinRedux ‘s OP in my mini Zojirushi with the French bread course and it came out pretty well.

Made a sandwich with some.

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I had this very same machine! A gift from my dad. Didn’t use it much, but there was one recipe for an orange bread that was fabulous.

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Such nice, thin, even slices! Do you use a guide for cutting, or just eye-ball it?

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WHOLE WHEAT BUTTERMILK BREAD from Michelle Anderson’s No Fuss Bread Machine Cookbook P.34.

This one has a 5:3 ratio bread flour to whole wheat, enriched with a tad of butter and honey. Buttermilk is the liquid element.

I found an error in the book. While the versions for the larger loaves contain salt, it was omitted in the recipe for the 1 lb. loaf. If making the 1 lb. loaf, you need to add 1/2 t. of granulated salt.

Otherwise, nice rise and nice texture. Nothing special, just your basic whole wheat loaf.

2/3 c. buttermilk
1 T. salted butter, melted and cooled
1 T. honey
¾ c. whole wheat flour < — I used 94 g.
1 ¼ c. white bread flour < — I used 156 g.
1/2 t. granulated salt
1 1/8 t. instant yeast

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Weren’t they comical? I recall one spin cycle (wiggling knead) where the R2D2 was possibly working its way across the counter.

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I always thought of it as R2D2’s errant brother

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I have an electric meat slicer that I never use and sliced it with that using a serrated disc, probably will use it more if making bread more often.

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Clever! :+1:

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FRAGRANT HERB BREAD from Michelle Anderson’s No Fuss Bread Machine Cookbook P.44

Here’s one to which I made a few small changes. For a 1 lb. loaf, I reduced both the water and the bread flour by 25 g. each, and added 50 g. unfed sourdough discard to the liquid. As my discard is old and slack, I also added ¼ t. vital wheat gluten to the dry to make up for some of the lost strength.

For herbs, I used 1 T. toasted dehydrated onion, 2 t. dried chives, and ¼ t. granulated onion. The chives and granulated onion were whisked into the flour. The toasted onion was kneaded in by hand during the 2nd knead cycle. I had another 1 t. toasted onion in reserve for sprinkling on top at the start of the 2nd rise, at which time I also removed the paddle.

This came out wonderfully. Great rise, and a very tender crumb, thanks to the addition of milk. The onion flavor and aroma came through, although not overwhelmingly so and just as I had hoped. Will make again.

Here’s the recipe as originally written in the book for a 1 lb. loaf (basic course, medium crust):

¾ c. warm water
1 T. salted butter, melted and cooled
1 T. sugar
¾ t. granulated salt
2 T. skim milk powder
1 t. dried thyme
1 t. dried chives
½ t. dried oregano
2 c. white bread flour < — I used 250 g.
¾ t. instant yeast

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Last November, I made a loaf that would be good for turkey sandwiches. I served it with a plate of autumn vegetables (gingered sweet potatoes, roasted Brussels sprouts, green beans with toasted maple pecans, and cranberry sauce with pears), and also toasted squares of it to make croutons for a savory pumpkin soup. It was really quite nice. Probably won’t make it this month, so there’s no photo but…

|                      | **1.5 lb.**      | **2 lb.**         |
|----------------------|------------------|-------------------|
| Finely chopped onion | 1/3 c. (53 g)    | 1/2 c. (80 g)     |
| Milk or soymilk      | 1 c. (240 g)     | 1 1/4 c. (300 g)  |
| Water                | 3 Tbsp. (45 g)   | 3 Tbsp. (45 g)    |
| Butter or margarine* | 1.5 Tbsp. (21 g) | 2 Tbsp. (28 g)    |
| Bread flour          | 3 c. (411 g)     | 4 c. (548 g)      |
| Sugar                | 2 tsp. (8 g)     | 1 Tbsp. (12.5 g)  |
| Poultry seasoning    | 2 tsp. (5 g)     | 1 Tbsp. (8 g)     |
| Kosher salt          | 3/4 tsp. (4.5 g) | 1 tsp. (6 g)      |
| Instant yeast        | 1 tsp. (3 g)     | 1.25 tsp. (3.7 g) |

Program: White bread, medium crust.

This comes from Tiffany Dahle’s Ultimate Bread Machine Cookbook except her measurements in grams aren’t always right so those I’ve refigured. There’s not a given 1-lb. loaf size, so perhaps if someone makes that size they’ll share the ingredient amounts.

Notes:

  • The butter is softened and cut into pieces.
  • Consider adding a little vital wheat gluten if you have it.
  • You’ll notice the water amount is the same in both sizes - I made the 1.5 lb. loaf it it was ok, if you make a different size you might want to keep an eye on it during Knead 2 and see if it needs more water or flour.
  • Let the loaf cool for at least 30 minutes.
  • I didn’t have a poultry seasoning blend per se, so I made it with this: 6 tsp. dried marjoram, 3 tsp. dried sage, 1 1/2 tsp. dried thyme, a pinch each dried rosemary, onion powder, nutmeg, black pepper, garlic powder, and celery salt.
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SOFT EGG BREAD – Michelle Anderson’s No Fuss Bread Machine Cookbook - P. 35

This is a yellow sandwich loaf enriched with egg, butter and sugar.

I’m a little perplexed at the author’s conversion calculations between the different size loaves. I would expect the 1 lb. loaf to have the same ratio of each ingredient as the 2 lb. loaf, but in this instance, that is not the case. I’ve gotten a little more diligent about comparing the conversions for the different sized loaves, and here I cut the sugar back from 2 2/3 T. to 2 T. as a result. The difference in the ratio of liquids called for between loaf sizes, however, leaves me perplexed.

I should note that even with the higher ratio of liquid, I had an issue with getting all of the dry incorporated. I ended up pulling the loaf after the first rise and working in a bit of loose flour left in the pan. So much for “set it and forget it”.

All’s well that ends well - the results were terrific. Good rise, even crumb, soft, eggy, and great for toasting and grilled cheese.

For a 1 lb. loaf – basic course (I used medium crust, but next time I will use light).

½ c. + 2 T. warm milk
2 2/3 T. salted butter, melted and cooled
1 egg, room temp
2 2/3 T. granulated sugar < — I used 2 T.
1 t. granulated salt
2 c. white bread flour < — I used 250 g.
¾ t. instant yeast

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I purchased a new-to-me bread machine book: Bread Machine Magic (Revised Edition) by Linda Rehberg and Lois Conway. I’ve seen positive references to this cookbook, and it gets a 4.2 on Goodreads and a 4.5 on Amazon. The revised edition includes formulas for all 3 sizes – 1 lb., 1 ½ lb. and 2 lb. loaves. It’s an older book, and quantities are shown in volume, and not weight.

DILLY DELI RYE P. 68.

My modifications and notes:

  • used homemade pickle brine from our garden pickles
  • added ¼ t. Dijon mustard
  • reduced sugar from 1 ½ T. to 1 T.
  • swapped out 10 g. of bread flour for potato flour (not potato starch)
  • included the optional 1 T. vital wheat gluten
  • added 1 t. King Arthur’s Deli Rye Flavor
  • used 1 ½ t. instant yeast in lieu of 2 t. ADY
  • omitted the dill weed and added 2 T. caraway seed
  • used the optional whole wheat setting in lieu of basic

The loaf smelled heavenly while baking, and the final product came out just as I hoped – suitable for sandwiches and toast, with the heavy aroma and taste of caraway and rye. The tiny bit of potato flour helped tenderize it, and while the pickle brine and mustard were not overwhelming, they were present, and it would have been a lesser bread without them. I would be very hesitant to omit the vital wheat gluten here.

We enjoyed it this morning toasted, with butter and/or cream cheese and smoked trout.

Here’s the original formula for a 1 lb. loaf – basic setting, medium crust.

3/8 to ½ c. water
¼ c. pickle brine
1 egg
1 T. oil
1 ½ T. sugar
¾ t. salt
1 1/3 c. bread flour < ----- I calculated 160 g.
2/3 c. rye flour < ----- I calculated 75 g.
1 T. VWG (optional)
1 t. dried dill
2 t. active dry yeast

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My bread machine’s manual has a recipe for anadama bread and so far all the recipes in the manual have worked well. I think the anadama loaf is good, but it’s the only anadama bread I’ve had, so I don’t have anything to compare it with. I would describe it has somewhat hearty, slightly crumbly, and a little sweet but not a dessert.

Sliced loaf, and toasted as part of a hummus and broccoli sprout sandwich:

Bad news: My machine makes the 3 loaf sizes but for some reason they only give this one in 1.5 lb. and 2 lb. If you have a 1 lb.-only machine, you might try downsizing it. Here’s the recipe in the manual. And here are the weights I’ve used, if you go by that instead of cups and spoons:

1.5 lb. 2 lb.
Boiling water 255 g 341 g
Oatmeal 20 g 27 g
Cornmeal 20 g 29 g
Oil 25 g 37 g
Molasses 43 g 64 g
Dry milk 28 g 37 g
Salt 9 g 11 g
Whole wheat flour 156 g 234 g
Bread flour 241 g 301 g
Vital wheat gluten 15 g 23 g
Active dry yeast 6 g 7 g

Note that you mix the boiling water, oatmeal, and cornmeal in a bowl and let sit for 20 minutes, then add it to the bread machine’s pan with the remaining ingredients. Run the Whole Wheat program or similar.

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Nice! I like the addition of oatmeal; it’s a nice twist. FYI, most traditional anadama bread I’ve had doesn’t include oatmeal. It’s normally just a moderately dense bread with wheat, cornmeal and molasses (and other typical bread ingredients). The molasses adds a mild sweetness, and it’s fantastic toasted with butter.

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HONEY ‘N OATS BREAD from Bread Machine Magic P. 86 (Rehberg & Conway)

A semi whole wheat loaf with buttermilk, honey, egg and uncooked rolled oats.

I like this loaf better than the previous ww loaf I tried – it delivers both on texture and flavor. I’ll be tempted to add a teaspoon of VWG to my next loaf, and see if I can’t achieve just a slightly lighter texture. Pretty good as written, in any case.

Recipe is for a one 1-lb. loaf.

Course 4 Whole Wheat. Medium crust.

3/4 c. to 7/8 c. buttermilk
1 egg
1 T. honey
1 c. whole wheat flour < — I used 120 g. white whole wheat
1 c. bread flour < — I used 120 g.
1/3 c. rolled oats < — I used 32 g.
1 t. granulated salt
1 ½ t. active dry yeast < — I used 1 1/8 t. bread machine yeast

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HONEY ‘N OATS BREAD from Bread Machine Magic P. 86 (Rehberg & Conway)

A semi whole wheat loaf with buttermilk, honey, egg and uncooked rolled oats.

I like this loaf better than the previous ww loaf I tried – it delivers both on texture and flavor. I’ll be tempted to add a teaspoon of VWG to my next loaf, and see if I can’t achieve just a slightly lighter texture. Pretty good as written, in any case.

Recipe is for a one 1-lb. loaf.
Course 4 Whole Wheat. Medium crust.

3/4 c. to 7/8 c. buttermilk
1 egg
1 T. honey
1 c. whole wheat flour < — I used 120 g. white whole wheat
1 c. bread flour < — I used 120 g.
1/3 c. rolled oats < — I used 32 g.
1 t. granulated salt
1 ½ t. active dry yeast < — I used 1 1/8 t. bread machine yeast

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Today I made a loaf using King Arthur’s sandwich bread for the Mini Zo recipe:

I didn’t have milk so I added the weight of the milk in water and added powdered milk (0.75tsp Bob’s Red Mill powdered milk)

It came out well, soft and fluffy crumb. It rose a lot, hitting the top of the machine.

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In search of greater loft and less density, I reworked the original Honey & Oat recipe (first photo) to change the ratio of flours from 50:50 bread:whole wheat to 60:40, and add 1 t. vital wheat gluten. Results shown in second photo. I’m happy with the improvement.

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