Whole Wheat Irish Bread

Ingredients for 1 pound loaf:

3/4 cup buttermilk
1 tbsp cooking oil
1 cup bread flour
1 cup whole wheat flour
2 tbsp brown sugar
1/2 tsp salt
2 tsp caraways seed
1 tsp active dry yeast or bread machine yeast
1/2 cup dark raisins

Add ingredients to machine according to manufacturer’s directions.

Spinach-Feta Whole Wheat Bread
Ingredients:

1 cup water
2 tsp sugar
1 1/2 tbp extra-virgin olive oil
1 tsp salt
1 1/2 tsp dried oregano
1 1/2 cups whole wheat four
1 1/2 cups bread flour
1 1/2 tsp yeast
2 tsp whole wheat flour
6 ounces crumbled feta cheese
1 cup coarsely chopped fresh spinach

Directions:

1. Pour the water into the pan at room temperature.

2. Add the rest of the ingredients according to the manufacturer’s instructions, except for the feta cheese, spinach and the 1 tsp of whole wheat flour. Make an indentation in the center of the dry ingredients and add the yeast.

3. Set your machine to the Basic or Whole Wheat cycle. Set the crust on Medium. Press Start.

Note: the dough should be soft and smooth. Add water and/or baking soda, 1 tbsp at a time, to achieve the correct texture.

4. Toss the feta cheese with the 1 tbs of whole wheat flour.

5. When the kneading cycle is complete remove the dough from the pan. Do not turn off the machine.

6. Knead the spinach and cheese into the dough.

7. Return the dough into the machine and allow it to finish the bread.

Seven Grain Bread

Ingredients for a 2-lb loaf:
1 1/2 cups water
4 1/4 cups bread flour
2/3 cup seven-grain cereal
2 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoon salt
2 tablespoons butter
2 teaspoons dry active yeast

Directions:
Set to Basic cycle. Add ingredients according to manufacturer’s instructions. When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Whole Wheat Bread

Ingredients for a 2-lb loaf:
1 1/3 cups milk
1/4 cup water
2 tablespoons honey or sugar
4 teaspoons margarine or butter
2 cups whole wheat flour
2 cups bread flour
1 teaspoon salt
1 1/4 active dry yeast

Directions:
Add ingredients according to manufacturer’s instructions. Select Basic cycle. When baking cycle has ended, let cool to room temperature before slicing.

Honey Whole Wheat Bread

Ingredients:
1 1/8 cups warm water at 110°F
3 tablespoons honey
1/3 teaspoon salt
1 1/2 cups whole-wheat flour
1 1/2 cups bread flour
2 tablespoons vegetable oil
1 1/2 teaspoons active dry yeast

Directions:
Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.

Whole Wheat Cinnamon Raisin Bread

Ingredients for one 1-lb loaf:
5/8 cup buttermilk (for Welbilt machine, add 1 tablespoon more buttermilk)
1 egg
1 cup whole wheat flour
1 1/4 cups bread flour
3/4 teaspoon salt
1/4 cup butter or margarine
2 tablespoons brown sugar
1/2 cup raisins
3/4 teaspoon cinnamon
1 1/2 teaspoons Red Star brand active dry yeast

Directions:
Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing.

Country White Potato Bread

Ingredients:

2 cups bread flour
1/3 cup potato flour (potato starch) or 1/3 cup bread flour
1/3 cup mashed potatoes, room temperature
7/8 cup water
1 1/2 tbsp honey
1tsp salt
2 tbsp unsalted butter, room temperature and cut into pieces
1/3 cup instant nonfat dry milk solids
3/4 - 1 tsp active dry yeast

Directions:

Add the ingredients to the bread pan according to the manufacturer’s instructions. Set your machine to Basic and start. Let your bread cool on a rack before slicing. Use aluminum foil for best storage.

French Sandwich Pain Au Lait

Ingredients for 1 1/2 pound loaf:

1 1/4 cups water
5 tbsp unsalted butter, cut into pieces
2 7/8 cups bread flour
1/8 cup barley flour
1/3 cup nonfat dry milk
1 tbsp glutten
1 tsp sugar
1 1/2 tsp salt
2 tsp SAF yeast or 2 1/2 tsp bread machine yeast

Directions:

1. Place all the ingredients in the baking pan according to the manufacturer’s instructions. Set crust on medium. Program for the Basic cycle and start.

2. After the baking cycle is complete, immediately remove the bread. Allow the bread to cool to room temperature before slicing.

Basic White Bread

Ingredients for a 2-lb loaf:
1 1/2 cups water
4 1/4 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoons salt
2 tablespoons butter
2 teaspoons active dry yeast

Directions:
Select Basic setting. Add ingredients to the pan according to manufacturer’s instructions.
When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Sunbeam Garlic Herb White Bread

Ingredients for a one pound loaf:
3/4 cup water
2 teaspoons margarine or butter (soft)
1 clove garlic, crushed
2 cups bread flour
1 tbsp sugar
1 tsp salt
1/4 tsp dried rosemary leaves
1/8 tsp dried thyme leaves
1/8 tsp dried basil leaves
1 3/4 tsp regular active dry yeast or bread machine yeast

Directions:
Follow manufacturer’s instructions.

Sourdough Buckwheat Bread

Ingredients for a 2 pound loaf:

1 1/4 cups white flour sour dough starter ( see instructions below* )
1/2 cup butter milk
1 large egg
3 tbsp unsalted butter, melted
2 2/3 cups bread flour
2/3 cup whole wheat flour
3 1/2 tbsp light brown sugar
2 tsp salt
1 3/4 tsp SAF yeast or 2 1/4 tsp bread machine yeast
grated zest of 1 orange

Directions:

Add the ingredients to bread pan according to the manufacturer’s instructions. Use the dark setting for the crust and choose the Basic cycle. When the baking cycle ends, remove the bread immediately and allow it to cool fully before slicing, eating or storing.

*White Flour Sourdough Starter Ingredients:

1 1/2 ounce package commercial dry sourdough starter
2 cups bread flour
2 cups warm water ( 85 degrees F )
1/2 medium apple, peeled, cored and cut into chunks
pinch of active dry, bread machine or SAF yeast

for the first feeding

1/4 cup bread flour
1/4 cup warm water

Directions:

1. Combine the flour, yeast and packaged starter in a medium sized bowl. Whisk in the warm water until the mixture becomes smooth, then stir in the chunks of apple.

2. Pour the mixture into a crock or plastic container. Stretch a few layers of cheesecloth over the top of the container, securing them there with a rubber band, then wrap the container loosely with plastic.

3. Let the mixture stand at room temperature for 24 hours, stirring it two or three times. The starter will take on the consistency of pancake batter as it ferments, becoming bubbly and producing a distinct sour aroma.

4. After the first day, remove the chunks of apple and whisk in the first feeding flour and water. Let the mixture stand for another 8 hours, after which it will be ready to use. This mixture should produce about 2 1/2 cups of sourdough starter.

Sourdough Coffee Bread

Ingredients for a 1 pound loaf:

1/2 cup malt sourgdough starter ( see instructions below* )
1 1/2 cups whole wheat flour
3/4 cup bread flour
1/4 cup gluten flour
1 tbsp dry milk
1 tsp sea salt
1/2 water
1/4 cup cold coffee
1 tbsp canola, safflower or sunflower oil
1 tsp honey
1 package active dry yeast

Directions:

Mix the ingredients according to the manufacturer’s instructions and choose the Whole Wheat setting. Allow the bread to cool fully before slicing, eating or storing.

*Malt sourdough starter ingredients

12 ounces malt liquor
1 cup mashed potatoes
1 1/2 tbsp honey
1 tsp sea salt
1 tsp active dry yeast

Sourdough Starter Directions:

Mix all the sourdough starter ingredients into a medium bowl and stir well. Cover the bowl tightly with plastic wrap. Let the starter mixture stand at room temperature for 3 days. Stir the mixture twice a day until it has fermented and smells sour. Store the starter in the refridgerator, but always use it at room temperature.

Dark Rye Bread
Ingredients for 1 pound loaf:

1 3/4 cups whole wheat flour
1/2 cup whole rye flour
1/4 cup gluten flour
1 tbsp cocoa or carob powder
1 tsp cararway seeds
1 tsp sea salt
2/3 cups water
1/3 cup plain nonfat yogurt
1 tbsp canola, safflower or sunflower oil
1 tbsp apple cider vinegar
1 tsp honey
1 package active dry yeast

Directions:

1. Fit the kneading blade on the shaft in the bread pan. Transfer the dry ingredients into the bread pan, then add the liquid ingredients. Place the bread pan in the machine and close the lid.

2. Program the Bread Machine for Whole Wheat mode and start.

3. After the baking cycle is complete quickly ( but with caution; it will be very hot ) remove the bread from the machine. Invert the pan and shake the bread onto a wire rack. Let the bread cool fully before slicing, eating or storing.

Buttermilk-Fennel Seed Rye

Ingredients:

1 cup buttermilk
2 tsp packed brown sugar
1 tbsp butter
2 tsp fennel seeds
1 1/2 tsp salt
1/2 cup dark rye flour
2 1/2 cups bread flour
1 1/2 tsp rapid-rising or active yeast

Directions:

Pour the buttermilk into the bread pan at room temperature, then add the remain ingredients in the order listed. Make an indentation the dry ingredients in which to add the yeast. Choose the Basic cycle, set the crust on Medium, and start.

Note: The dough should be both smooth and soft to the touch during the mixing cycle. If the dough is sticky and wet, add more flour, one tablespoon at a time, until it is smooth. If the dough is very firm, add one teaspoon of water at a time until it is soft.

Dark Pumpernickel Rye Bread

Ingredients for a 2-lb loaf:
1 1/3 cups brewed coffee (room temperature)
3 tablespoons vegetable oil
3 tablespoons dark molasses
1 1/2 teaspoons salt
2 teaspoons sugar
2 tablespoons cocoa powder
1 teaspoon onion powder
1 1/3 cups medium rye flour
2 2/3 cups bread flour
1 tablespoon active dry yeast

Directions:
Have all the ingredients at room temperature and place them in the pan in the order listed. Select a Basic White or Normal cycle and medium crust color.

West Bend Classic Rye Bread

Ingredients for one small loaf:
1/2 cup water 80-90 degrees F
1 tablespoon butter
1 cup flour
1/2 cup medium rye flour
1 tablespoon sugar
1 tablespoon dry milk
1/4 teaspoon salt
1 1/2 teaspoon unsweetened cocoa
1/2 teaspoon caraway seeds
2 1/4 teaspoons fast rising or bread machine yeast

Directions:
Use the Basic/ Specialty setting. Follow manufacturer’s instructions.

Pumpkin Rolls with a Pepper-Pecan Glaze
Ingredients for the Dough:

2 tsp yeast
2 1/4 cups unbleached white flour
1 tsp kosher salt
1 tsp coarsely ground black pepper ( optional )
1/2 tsp ground cinnamon
1/2 cup mashed pumpkin or sqash
1 tbsp dark corn syrup or molasses
1/4 stick ( 1 ounce ) unsalted butter, softened
1 large egg
1/4 cup buttermilk, sour cream or plain yogurt

Note: these ingredient specifications are intended for DAK & Welbilt model bread makers. ingredient lists for this recipe in other models can be found in Desserts from your Bread Machine Perfect Every Time, by Lora Brody.

Ingredients to complete the Rolls:

3 tbsp unsalted butter, softened
9 tbsp light corn syrup
1 cup pecans, coarsely chopped
1 tsp coarsely ground black pepper

Directions:

1. All ingredients should be at room temperature. Place all the ingredients in the machine. Set for Dough or Manual then start.

2. At the end of the cycle remove the dough and place it on a lightly floured work surface. Cover the dough with a lightly greased sheet of plastic and allow it to sit for 10 minutes.

3. To prepare the glaze, melt the buter, add the corn syrup, then whisk until smooth. Divide the glaze equally between two 8-inch cake pans.

4. Mix the black-pepper and the pecan. Sprinkle 1/2 cup of the mixture over the glaze in each of the two pans.

5. Divide the dough into 16 equal pieces and roll them into balls. Place eight balls into each of the two pans, spaced evenly apart.

6. Cover the pans with a lightly greased sheet of plastic wrap. Set them aside and allow them to rise for about an hour and a half, or until they have doubled in bulk.

7. Bake the rolls in a preheated oven for 20 minutes at 400 degrees F, or until golden brown. If the rolls appear to be browning too soon, place a tented sheet of aluminum, shiny side up, over the rolls for the last 5 to 10 minutes of baking.

8. When the rolls are done, remove them from the pan. Spread any glaze remaining in the pan over the rolls. Let the rolls cool fully on a wire rack before serving.

Zuni Pepita

Ingredients:

1 3/4 cups lukewarm water
1 egg, beaten
1/4 cup pumpkin seed oil or corn oil
1 1/2 tsp active dry yeast
1 1/2 cups shelled pumpkin seeds, toasted
2 1/2 cups bread flour
1 cup whole-wheat flour
1 cup blue cornmeal
1 tbsp chopped fresth sage
2 tsp salt

Directions:

Combine all ingredients in the bread pan in the order specified by the manufacturer’s instructions. Set your machine to the Whole Wheat setting on Medium and start.

Pumpkin Pie Bread

Ingredients for 1 1/2-lb loaf:
1 cup pumpkin pie mix
2 eggs, large
4 teaspoons butter
1/4 cup oatmeal
1/3 cup raisins
1/2 cup toasted chopped pecans
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast

Directions:
Place all the ingredients in your bread pan in the order listed. Select the Fast cycle. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or bottom of the pan you need to add a bit more bread flour. If the dough is crumbly-not in a ball or the ball appears firm-add more water. Check on you dough until you are satisfied that a soft, sticky ball has formed.

After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.