Bread Machines For Dummies (44 page)
Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
After learning that quinoa flour was safe for Celiacs, we started testing to see how we could incorporate it into a gluten-free recipe. (See the sidebar, “A gluten-free experience,” in Chapter 3 for more information on Celiacs.) We wanted to add quinoa to improve the nutritional value of the bread. However, we weren't entirely satisfied with the flavor until we added instant minced onion and cheddar cheese â what a great bread! Pass the cabbage salad, ham, and scalloped potatoes, please.
Preparation time:
20 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
12 to 16 slices
Wet Ingredients
3 large eggs
1 1/2 cups water
2 tablespoons vegetable oil
Dry Ingredients
2 cups white rice flour
1 cup quinoa flour
1/4 cup dry milk powder
2 tablespoons sugar
1 teaspoon salt
2 teaspoons xanthan gum
1 teaspoon instant minced onions
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
2 1/4 teaspoons active dry yeast
1 Be sure that all the ingredients are at room temperature.
2 Combine the wet ingredients and pour them into the bread machine pan.
3 Measure the dry ingredients, including the yeast, and mix well to blend, and then place them in the pan.
4 Place the pan in the bread machine.
5 Select the Normal, White, or Basic cycle and press Start.
If your machine is programmable, use a 20-minute knead time, a 70-minute rise time, and a 60-minute bake time. If your machine has a Bake cycle, begin by using the Dough cycle. When it ends, select the Bake cycle. If the bread is not done at the end of the baking time, reset the Bake cycle and continue baking the bread until it is done. (Use the toothpick test to determine whether or not the bread is finished.)
When the bread is completely baked, take the pan out of the machine and place the pan on a wire rack. Do not take the bread out until ten minutes have passed. This allows the structure of the bread to firm up so that it won't fall apart when you remove the bread from the pan.
Per serving:
Calories 230; Protein 9g; Carbohydrates 31g; Dietary fiber 2g; Total fat 8g; Saturated fat 2.5g; Cholesterol 65mg; Sodium 270mg.
This is a great recipe for pizza crust. It's stiffer during the mixing time than other doughs, and it makes a perfectly crisp crust. You can make two 12-inch pizzas with this recipe.
Preparation time:
Approximately 1 hour
Yield:
12 to 16 slices
Wet Ingredients
4 egg whites
1 1/2 cups water
3 tablespoons vegetable oil
Dry Ingredients
2 cups rice flour
1 cup tapioca flour
1 cup arrowroot flour
1/2 cup dry milk powder
1 1/2 teaspoons salt
1 tablespoon xanthan gum
2 1/4 teaspoons active dry yeast
Your favorite pizza toppings
1 Be sure that all the ingredients are at room temperature.
2 Combine the wet ingredients and pour them into the bread machine pan.
3 Excluding your toppings, measure the dry ingredients, including the yeast, and mix thoroughly. Add them to the pan.
4 Place the pan in the bread machine.
5 Select the Dough cycle and press Start.
When the kneading is complete, press Stop on your control panel to clear the machine. Pizza dough should not rise in the machine.
Generously grease two pizza pans or cookie sheets. Remove the dough from the bread machine pan to the pizza pans, dividing it in half to form the two crusts. Grease your fingers, and spread the dough evenly, making sure it reaches into the corners of the pan. Top the pizza with your favorite pizza sauce and toppings.
Bake in a preheated 400° oven for approximately 20 minutes. Pizza is done when the bottom of the crust is a light, golden brown and the sides have pulled away from the pan.
Per serving:
Calories 190; Protein 4g; Carbohydrates 36g; Dietary fiber 2g; Total fat 3.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 280mg.
Now here's a hearty sandwich bread. When we tasted it we wanted a slice of salami and some Havarti cheese to make a lunch, but we ended up using it for sopping up stew at dinnertime. Umm, delicious.
Preparation time:
20 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
12 to 16 slices
Wet Ingredients
3 extra large eggs
1 1/3 cups water
3 tablespoons vegetable oil
Dry Ingredients
1 cup bean flour (Romano or chickpea)
1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup arrowroot flour
1/2 cup tapioca flour
1 1/2 teaspoons salt
3 tablespoons light brown sugar
1 tablespoon xanthan gum
2 1/4 teaspoons active dry yeast
1 Be sure that all the ingredients are at room temperature.
2 Combine the wet ingredients and pour them into the bread machine pan.
3 Measure the dry ingredients, including the yeast, and mix well. Place them in the pan.
4 Place the pan in the bread machine.
5 Select the Normal, White, or Basic cycle and press Start.
If your machine is programmable, use a 20-minute knead time, a 70-minute rise time, and a 60-minute bake time. If your machine has a Bake cycle, begin by using the Dough cycle. When it ends select the Bake cycle. If the bread is not done at the end of the baking time, reset the Bake cycle and continue baking the bread until it is done. (Use the toothpick test to determine if the bread is done baking.)
When the bread is completely baked, take the pan out of the machine and place the pan on a wire rack. Do not take the bread out until ten minutes have passed. This allows the structure of the bread to firm up so that it won't fall apart when you remove the bread from the pan.
Allow the bread to completely cool â it should take about an hour â before cutting it.
Per serving:
Calories 160; Protein 5g; Carbohydrates 23g; Dietary fiber 2g; Total fat 5g; Saturated fat 0.5g; Cholesterol 55mg; Sodium 280mg.
Orange and ginger complement each other perfectly in this delectable bread. It makes a wonderful gift to someone on a gluten-free diet â none if it will go to waste!
Preparation time:
20 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
12 to 16 slices
Wet Ingredients
3 extra large eggs
3/4 cup water
3/4 cup half-and-half
3 tablespoons vegetable oil
Dry Ingredients
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon xanthan gum
2 tablespoons grated orange peel
1 teaspoon grated lemon peel
1/4 teaspoon ground ginger or cardamom
2 1/4 teaspoons active dry yeast
1 Be sure that all the ingredients are at room temperature.
2 Combine the wet ingredients and pour them into the bread machine pan.
3 Measure the dry ingredients, including the yeast, and mix them together. Place them in the pan.
4 Place the pan in the bread machine.
5 Select the Normal, White, or Basic cycle and press Start.
If your machine is programmable, use a 20-minute knead time, a 70-minute rise time, and a 60-minute bake time. If your machine has a Bake cycle, begin by using the Dough cycle. When it ends, select the Bake cycle. If the bread is not done at the end of the baking time, reset the Bake cycle and continue baking the bread until it is done. (Use the toothpick test to determine if the bread is done baking.)
When the bread is completely baked, take the pan out of the machine and place the pan on a wire rack. Do not take the bread out until ten minutes have passed. This allows the structure of the bread to firm up so that it won't fall apart when you remove the bread from the pan.
Per serving:
Calories 190; Protein 4g; Carbohydrates 30g; Dietary fiber 2g; Total fat 6g; Saturated fat 1.5g; Cholesterol 60mg; Sodium 190mg.
The original Swedish Limpa is a Scandinavian classic. We have used the grated orange rind, molasses, and fennel to develop the same flavors as the bread made with wheat and rye flours. We think we've created a good imitation. This makes excellent toast. We happened to have some orange marmalade on hand. Can't get much better than that.
Preparation time:
20 minutes
Approximate cycle time:
2 1/2 to 3 hours
Yield:
12 to 16 slices
Wet Ingredients
3 extra large eggs
1 1/3 cups water
3 tablespoons molasses
3 tablespoons vegetable oil
Dry Ingredients
1 cup brown rice flour
1 cup chickpea flour
1 cup tapioca flour
1/2 cup arrowroot
1 teaspoon salt
1 tablespoon xanthan gum
2 tablespoons grated orange peel
1 teaspoon powdered fennel
2 1/4 teaspoons active dry yeast
1 Be sure that all the ingredients are at room temperature.
2 Combine the wet ingredients and pour them into the bread machine pan.
3 Measure the dry ingredients, including the yeast, and mix them together. Place them in the pan.
4 Place the pan in the bread machine.
5 Select the Normal, White, or Basic cycle and press Start.
If your machine is programmable, use a 20-minute knead time, a 70-minute rise time, and a 60-minute bake time.
If your machine has a Bake cycle, begin by using the Dough cycle. When it ends, select the Bake cycle. If the bread is not done at the end of the baking time, reset the Bake cycle and continue baking the bread until it's done. (Use the toothpick test to determine if the bread is done baking.)
When the bread is completely baked, take the pan out of the machine and place the pan on a wire rack. Do not take the bread out until ten minutes have passed. This allows the structure of the bread to firm up so that it won't fall apart when you remove the bread from the pan.
Per serving:
Calories 150; Protein 3g; Carbohydrates 26g; Dietary fiber 2g; Total fat 4.5g; Saturated fat 0.5g; Cholesterol 50mg; Sodium 180mg.