Bread Machine Recipes

Super Bowl Sandwich

Marsha — Thu, 02 Feb 2012 16:16:44 +0000

It’s almost time for the Super Bowl. At our house that means it’s time to plan for the Mighty Super Bowl Sandwich. We’re working out the details and haven’t picked the bread yet. Here are the contenders:

Cheese and Onion Bread – This is our historical favorite. We’ve used this bread more than all the others combined. The bread is flavorful and I love the way it smells when it cooks.
Rosemary Bread – This is the newcomer to the competition. We’ve used this one in recent years because of the bread’s texture and savory flavor.
Potato Bread – This classic bread is moist and tasty. It’s perfect for those Super Bowl sandwiches.
Light Rye Bread – This one won our 2011 Rye Bread Sandwich Taste Off.

No matter what bread we pick, the Super Bowl sandwich will undoubtedly include our special sandwich sauce. It’ll be good!

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5 Links – January 2012

Marsha — Fri, 27 Jan 2012 16:52:51 +0000

From time to time I come across interesting articles or websites that I think you’ll enjoy. I save them up until I have five, and then I share them with you.

Here’s this month’s batch:

Dog biscuits from your bread machine- The Smiling Setter has a bread machine recipe sure to please man’s best friend.
Mrs. Fields Secrets – I love this blog!!! Melting snowmen cookies. Tortilla snowflakes. Kitchen organization tips. Cancel today’s appointments. I’m going to be reading this blog all day instead.
Sourdough on Wikepedia – I love sourdough. In fact, I’ve got a sourdough bread mix review in the works. That should be coming to you soon. But I digress, the point is that I was doing some research on sourdough. Wikepedia states that, “Some care must be taken since the rise time of most sourdough starters is usually somewhat longer than the average for typical baker’s yeasts. (As a result, many sourdough starters are unsuitable for use in a bread machine.) “ Good to know.
What are “Apron Britches”? Check out my friend Jennifer’s JW Giftware Etsy shop to find out about this super cute item for the kitchen.
Recently I’ve spent more time looking at retro cooking sites. A Cake Bakes in Brooklyn is one of my favorites. It features wonderful recipes from about 1919 to 1955. We’re talking red velvet cake, Queen Elizabeth cake, gingerbread waffles and more. Great recipes. Great photos. Great site.

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Pepperoni Rolls

Marsha — Sat, 21 Jan 2012 21:51:53 +0000

Last year I made pepperoni rolls for the first time. Now I don’t know what I’d do without them!

I serve pepperoni rolls hot out of the oven for dinner. They go great with a hearty soup!
I wrap the leftovers in foil and put them in the freezer. Later I put the foil-wrapped package of rolls in the oven just like I would a frozen dinner. I’d love to say that I started with a preheated oven. I don’t. I put them in a cold oven at 320 degrees for forty-five minutes. Your time may vary.
They’re great for road trips and picnics. I thawed the frozen rolls in the refrigerator and then packed ‘em up. They taste great at room temperature and are a quick, tidy snack.

So how do you make pepperoni rolls? It all starts out with a dough that’s a little on the sweet side. I use a variant on my sour milk bread dough. The difference here is that I don’t use sour milk.

Dough for Pepperoni Rolls – Two Pound Bread Machine

1 ½ cups milk
4 cups bread flour
1 ¼ teaspoon salt
4 Tablespoons sugar
1 ½ Tablespoons oil
1 ¾ teaspoons yeast

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. Use the dough setting. Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine. The dough should be a smooth, round ball. If it’s too dry add liquid a tablespoon at a time until it looks as expected. If it looks too wet, add flour a tablespoon at a time until it looks OK.

When the dough is done put it on a lightly floured board and divide it into 16 pieces of approximately equal size. Flatten each dough ball into a circle of about four inches in diameter. Then place 6 pepperoni slices in the middle. I usually lay them down three at a time in slightly overlapping rows.

Then roll the dough around the pepperoni . . .

Pinch the edges closed. Place the roll seam side down on a greased cookie sheet. When you’re done you’ll have something that looks like the photo below. (I keep thinking that I’ll find a better layout so that the two last rolls aren’t over on the side by themselves. Let me know if you find a better way of placing the rolls.)

Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in an oven preheated to 375 degrees for about 17 minutes.

After you’ve made these once you’ll find that these come together rather quickly. I always try to have a batch of them in the freezer for those nights when everyone is too tired to cook.

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Off Topic – SOPA Strike

Marsha — Wed, 18 Jan 2012 03:29:02 +0000

In my other life, I’m a self-employed website developer. That means that I’m one of the luckiest people I know. I get to live my dream, working from home while I help people make their dreams come true, because of the Internet. Proposed laws threaten our ability to make a living on the Internet, express ourselves on the Internet, do research on the Internet and touch other people’s lives via the Internet.

Despite my reluctance to mix bread making and politics, on January 18th I’m blacking out this site in protest of the Internet censorship bills, SOPA & PIPA. You can watch a video on the topic and/or learn more at the protest site.

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Apricot Bread

Marsha — Mon, 09 Jan 2012 17:46:50 +0000

I was on the computer this morning and learned that today is national Apricot Day. Who knew that there was a holiday especially for the apricot? It made me think about a great recipe that I have for apricot bread in the bread machine. This bread is yummy!!! Here it is again in a slightly updated format:

Apricot Bread

1/2 cup water
1/2 cup apricot preserves
1/4 cup butter
1 egg
1 teaspoon salt
1 teaspoon grated lemon peel
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. Use the white bread setting with the crust set to light. I used the medium setting on the below loaf and you can see that it came out a little too dark.

Because different preserves have different consistencies, it’s a good idea to check on this bread after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it’s too dry add liquid a tablespoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.

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Enjoy the Holidays with Some of my Favorite Recipes

Marsha — Sat, 24 Dec 2011 18:50:23 +0000

Wishing You and Yours the Happiest of Holidays!

I don’t know about you, but I’m going to do some baking over the holidays. So I thought I’d share some of my favorite recipes:

Egg Nog Bread – I’ll be making a loaf (or two) of this today. It smells great while it cooks and tastes even better when it’s done. I love it for breakfast as toast or French toast.

Sour Milk Bread – This is the bread that we use for sandwiches. I probably make a loaf of this every week. You don’t even need to use sour milk in the recipe. Regular milk works fine too.

Bread Machine Pizza Dough – We’re going to have pizza over the holidays and The Man of the House is going to use this recipe for the pizza crust. Have you ever had homemade pizza? To be honest, I like it better than restaurant pizza.

Cheese and Onion Bread – Cheese and onion bread smells great when it’s cooking. (It always reminds me of Thanksgiving for some reason.) The bread is savory and is great for sandwiches.

Raisin Bread – Forget about the raisin bread you buy in the store. The raisin bread that comes out of a bread machine is so much better.

Coming Soon! – I’m working on a a post about pepperoni rolls. I’ve got the recipe and the method down. I just have to shoot the photos. You’ll love this one!!! UPDATE 1/21/12 – I just posted the pepperoni rolls recipe. I think you’ll love it!!

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Bread Mix Review – Bob’s Red Mill 10 Grain Bread Mix

Marsha — Mon, 05 Dec 2011 00:44:20 +0000

I love Bob’s Red Mill products. I buy their flour all the time. So I was excited about trying their 10 grain bread mix. I followed the directions and made the loaf in my two pound Zojirushi bread machine.

The bread looked great as it came out of the pan. (see below) The taste was just okay though. Maybe the problem is that I’m not a big connoisseur of wheat bread. I was looking forward to a heavier and denser bread, but it was fairly light. The flavor was nice. Even the Man of the House, who does not like wheat bread, thought it was acceptable.

There was just one big problem. The mix was for a one and a half pound machine and the loaf took up the entire pan on my two pound machine. Unless you have a two-pound machine I’d stay away from this mix. It might not fit in your machine.

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