Quick Raspberry Jam

Ingredients:
2 1/2 cups raspberries
1 3/4 cup sugar
2 ounces liquid pectin

Directions:
Cut up about 2 1/2 cups of fresh fruit. Place all ingredients into the bread pan. Insert bread pan into bread maker. Select “Basic” setting. Press Start/Stop for 1 second to begin the mixing process. Allow this mixing to continue for no more than 6 min. Press Start/Stop for 3 sec. to stop this cycle. Select “Bake” setting and press Start/Stop button for 1 second to start the baking program. After 60 minutes the Bake cycle is finished. Remove the bread pan with oven mitts. Let cool for 45 min., and then put your contents into glass jars. Close tightly and store in refrigerator. Use same recipe for strawberry and blueberry jams.

No-Butter Cinnamon Rolls

Ingredients:
3/4 tablespoon warm water, plus
2 tablespoons warm water
1 1/2 tablespoons safflower oil
1 1/2 tablespoons honey
1/4 teaspoon liquid lecithin
2 cups whole-wheat flour
3 tablespoons whey powder
2 teaspoons gluten flour
2 teaspoons egg substitute
3/4 teaspoon sea salt
1 1/2 teaspoons active dry yeast

Glaze:
1/4 cup almond butter
1/4 cup safflower oil
1/2 cup honey
1/2 cup whey powder

Glaze Sprinkle:
2 teaspoons cinnamon
1/2 cup raisins or nuts (optional)

Directions:
1. Put all the dough ingredientsinto the bread pan in the order listed.
2. Select “Dough Setting”.
3. Place doughon a lightly floured counter or cutting board.
4. Flattenit out slightly and rol it into a 10×12″ rectangle.
5. Stir glaze ingredients toghether until smooth.
6. Warm gently ina saucepan for a few minutes if too stiff.
7. Spread half the glaze over the rectangle of dough,leaving a narrow border all around.
8. Sprinkle cinnamon and,if desired raisins or nuts over the gaze.
9. Beginning at one long side, roll dough into a cylinderand pinch the seam to seal.
10. Cut rolled dough into 12 1″ slices.
11. Using safflower oil, lightly oil a 10″ round cake pan.
12. Spread remaining glaze mix over bottom of prepared pan.
13. Set rolls in pan on top of glaze and cover with plastic ordamp cloth.
14. Let rolls rise in a warm place until doubled in volume.
15. (45 minutes to an hour).
16. Preheat oven to 350.
17. Set pan on a baking sheet and bake on the center rack of theoven for 15 to 20 minutes.
18. (Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert pan onto a service platter andletthe glaazedrip down sides of the rolls.
19. Scrape any remaining glaze from pan onto the rolls and serve warm whenever possible!

Bread Machine Doughnuts

Ingredients:
3/4 cup milk or water
2 large eggs
4 tablespoons melted butter
1 teaspoon salt
1/3 cup sugar
3 1/4 cups all-purpose flour
4 teaspoons yeast
vegetable oil (for frying)

Directions:
1. Place ingredients in bread machine according to manufacturer and set to dough setting.
2. When cycle is done, remove dough, punch down and let rest 10 minutes.
3. On lightly floured surface, roll out dough to 1/2-inch thick.
4. Cut with floured doughnut cutter.
5. Place on lightly greased baking sheet and let rise about 1 hour or until very light.
6. Fry in preheated 375*F (190*C) oil, a few at a time, about 1 minute, each side.
7. Drain on paper towel.
8. Glaze or dust with powdered sugar, as desired.
9. Makes about 24 doughnuts.

Oreo Cookie Bread

Ingredients:
3/4 cup milk
1 egg
3 tablespoons sugar
3/4 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup Oreo cookies (crushed)

Directions:

1. Bake according to manufacturer’s instructions.
2. Adding the Oreos during the raisin-bread cycle.
3. Or five minutes before the final kneading is finished.
4. Slice and serve with ice cream, or coat individual pieces with icing and store in refrigerator.

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.

Panasonic Automatic Bread Maker SD-YD250

If you are looking for a bread maker that is easy to operate, easy to clean, and fun to work with, you will want to check out the Panasonic Automatic Breadmaker SD-YD250 Bread Maker . This machine will help you to create breads for dinner or dessert that are tasty and health conscious, and the machine is easy to clean as well.

One of the benefits to using the Panasonic Automatic Bread Maker SD-YD250 is that it is quieter than most other machines. In addition, the machine will cook your bread thoroughly, and give you a light, flaky crust. Many machines do not cook the crust of the bread thoroughly, so this is definitely a plus, especially if you want to add extra butter or shortening to your bread for flavor.

You can bake up to two and a half pounds of bread at a time using the machine. There are three loaf settings to choose from, allowing you to decide the size of the bread you want to bake.

The machine is a little large, so you will want to make sure that you have enough cabinet space in your kitchen if you are going to be using the machine often, or even cabinet space to store the machine when you are not baking with it.

Panasonic Automatic Bread maker sd yd250

The Panasonic SD-YD250 Bread Maker also comes with a recipe book and instructions for use, so that you can get familiar with the machine before baking, and so that you can try different baked good recipes. This helps if you do not want to spend a lot of time in the kitchen, because the recipe book gives you a new dish to look forward to every time you plug in your bread machine.

You can even learn how to create bread for special diets, so if you are gluten intolerant and cannot use wheat flour, you can find alternatives in the recipes.  With the Panasonic Automatic Breadmaker SD YD250 , If you are diabetic and want to find sweet or dessert bread that you can eat instead of cake or cookies, the recipe resource will help with this as well.