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Italian Panettone
Loaf, Joan's
Recipe By :
More
Bread Machine Magic : More Than 140 New Recipes From the Authors of Bread
Machine Magic for Use in All Types of Sizes of Bread
Machines , Linda Rehberg and Lois Conway
Serving Size : 8
1 Lb Loaf
3/8 cups to 1/2 c water
1 egg
1 tsp anise extract
1 tsp rum extract
2 tsp vanilla extract
1 tbsp unsalted butter
2 tbsp sugar
1/2 tsp salt
2 cups bread flour
2 tbsp nonfat dry milk powder
1 tsp anise seed
2 tsp active dry yeast
2 tbsp coarsely chopped pine nuts
2 tbsp golden raisins
2 tbsp candied citron
2 tbsp candied orange peel
2 tsp bread flour
Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread
time and time again until her Italian taste buds pronounced it close enough
to the real thing to be acceptable. True panettone is much drier than this
bread, a texture that is difficult to achieve in a bread machine. But pop
a slice of this exquisite bread in your toaster and you'll sweeten your home
with the fragrance of anise every morning. Bellissimo
1. Place ingredients in bread pan, except nuts, raisins, citron, candied
orange peel, and additional bread flour, using the least amount of liquid
listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press
START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry
and stiff or if your machine sounds as if it's straining to knead it, add
more liquid 1 tablespoon at a time until the dough forms a smooth, soft,
pliable ball that is slightly tacky to the touch.
3. In a small bowel, toss together the nuts, raisins, candied fruits, and
additional bread flour. Add to the bread pan at the beep.
4. After the baking cycle ends, remove bread from the pan, place on a cake
rack, and allow to cool for 1 hour before slicing.
CRUST: Light
Bake Cycle: Raisin/nut
OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake
Italian Pesto Oat Rolls
1 3/4 to 2 1/2 cups all-purpose flour, divided
1 cup rolled oats (quick or old-fashioned), uncooked
1/2 cup shredded fresh Parmesan cheese
2 tablespoons granulated sugar
1 (1/4 ounce) package quick-rising yeast (about 2 1/4 teaspoons)
1 1/4 teaspoons salt
1 teaspoon fennel seeds, coarsely crushed (optional)
3/4 cup water
2 tablespoons olive oil
1/4 cup refrigerated pesto sauce
Lightly spray baking sheet with vegetable cooking spray.
Combine 13/4 cups of the flour, oats, cheese, sugar, yeast, salt and fennel
seeds in a large mixing bowl; mix well.
Heat water and oil until very warm (120 to 130 degrees F). Add water-oil
mixture to flour mixture. With a wooden spoon, gradually stir until dry
ingredients are moistened. Stir in enough of the remaining 3/4 cup flour
to make a soft dough that pulls away from sides of bowl.
Knead dough on lightly floured surface 5 minutes, or until smooth and elastic.
Lightly sprinkle surface and hands with additional flour if dough is sticky.
Roll dough into 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon
pesto across each wedge. Tightly roll up each wedge from wide end. Place
rolls, seam-side down, on prepared baking sheet; gently push ends down. Cover
rolls with damp cloth. Let rise in warm place 30 minutes. (If desired, after
rolls have risen, lightly brush tops with additional olive oil and sprinkle
with additional rolled oats.)
Bake rolls in preheated 350-degree oven 20 to 22 minutes, or until light
golden brown. Serve warm.
FOR BREAD MACHINES:
Put 13/4 cups of the flour, oats, cheese, sugar, 2 1/4 teaspoons bread machine
yeast or quick-rising yeast, salt, fennel seeds, water (at room temperature)
and olive oil in bread machine pan in order recommended by manufacturer.
Select dough/manual cycle. When cycle is complete, remove dough from machine
to a lightly floured surface. If necessary, knead in enough of the remaining
3/4 cup flour to make dough easy to handle. Proceed as directed in recipe.
Makes 12 rolls
Source: The Lakeland (FL) Ledger; March 18, 1999
Italian Sweet Bread for Bread Machine
This is really delicious:
1 Cup Water
1 Tablespoon oil
6 1/2 Tablespoons sugar
1 Egg (I use egg substitute)
3 1/2 Cups Bread flour
2 Teaspoons yeast
Put all ingredients in bread machine with yeast being last.
Put on dough cycle.
When finished, put dough on a greased piece of waxed paper and let it sit
for 20 minutes.
After 20 minutes cut in half lengthwise.
Twist and form 2 long loaves.
Bake for 22-26 minutes.
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