Basic Pita Bread

Ingredients for a 1 pound loaf:

3/4 cup milk
1tbsp olive oil
2 cups bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

Directions:

1. Add ingredients to the bread pan according to the manufacturer’s instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

6. To serve, cut the pita in two and fill the inside with the filling of your choice, or just wrap the pita around the desired filling.

Whole Wheat Pita Bread

Ingredients for a 1 pound loaf:

3/4 cup milk
1tbsp olive oil
1 cup whole wheat flour
1 cup bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

Directions:

1. Add ingredients to the bread pan according to the manufacturer’s instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

6. To serve, cut the pita in two and fill the inside with the filling of your choice, or just wrap the pita around the desired filling.

Crusty Italian Bread

1 1/3 cups water
1 1/2 tsp salt
1 tbsp granulated sugar
1 tbsp shortening
3 2/3 cups bread flour
1 1/4 tsp bread machine yeast

1. Measure ingredients into the baking pan ( the manufacturer may recommend the order ). Insert the pan into the oven chamber and select the Dough Cycle.

2. Remove and place the dough on a lightly floured surface. Cover it with a large bowel and let it rest for 10 to 15 minutes.

3. Divide the dough in half ( if the dough is sticky at this stage, flour your hands and add a small amount of flour to the board; too much flour, however, can result in a tough, heavy texture ). Form each half into a loaf measuring 10 by 4 by 2 inches. Flatten the top slightly.

4.Place the formed loaves onto a baking sheet dusted with cornmeal. Cover and let rise in a warm and draft-free place for 30 to 45 minutes, or until they double in volume. Bake at 400 degrees F ( 200 degrees C ) for 20 to 25 minutes, or until the loaves sound hollow when tapped on the bottom.

Italian Cheese Bread

Ingredients for a 2-lb loaf:
1 cup milk
1/4 cup water
1 egg
4 teaspoons margarine or butter
4 cups bread flour
1 cup (4 ounces) finely shredded Romano cheese
3/4 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeast

Directions:
Select the loaf size. Add the ingredients to the machine according to the manufacturer’s directions. Select the basic white bread cycle.

Cheese And Pepperoni Bread

Ingredients for a 1 1/2 pound loaf:
2 teaspoons Parmesan cheese, grated
2 1/4 cup bread flour
1/2 teaspoon garlic powder
1 Tablespoon Sugar
1/2 teaspoon onion powder
1 tablespoon dry milk
1/4 teaspoon oregano
1 teaspoon salt
1 teaspoon olive oil
1/4 cup pepperoni (1 oz), chopped
3/4 cup water
1/4 cup Provolone cheese (1 1/5 oz)
1 teaspoon dry yeast

Directions:
Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

Italian Angel Food

Ingredients:

1/2 cup warm water
2 large egg whites
4tbsp fruity olive oil
3 tbsp sugar
1/2 tsp salt
2 cups bread flour
1-1 1/2 tsp active dry yeast

Directions:

Add ingredients to the bread pan according to the manufacturer’s instructions. Use the Basic settings. Turn the bread out as soon as it is done and cool on a rack. Wrap Italian Angel Food bread in foil for the best storage.

Garlic Bread

Ingredients for one large loaf:

1 1/8 cups water
2 tbsp olive oil
3/4 tbsp finely minced garlic or garlice paste
3 cups white bread flour
2 tbsp sugar
1 1/2 tsp salt
3 tbsp grated parmesan
3/4 tsp sweet basil
3/4 tsp garlic powder
2 tbsp dried/chopped chives
3/4 tsp coarsely ground black pepper
2 tsp fast rise yeast or 2 tsp active dry yeast

Directions:

Add ingredients according to the manufacturer’s instructions. Set your machine for the Rapid, Delay or White cycle and start. For the best flavor, serve this bread warm.

Roasted Garlic Bagels

Ingredients:

1 1/4 cups water
1 tsp salt
3 tbsp granulated sugar
4 cups bread flour
4 medium cloves of garlic, roasted
2 tsp bread machine yeast

Directions:

1. Add ingredients in bread pan according to the manufacturer’s instructions. Choose the Dough cycle and start.

2. Remove the dough and place it on a lightly floured surface. Cover the dough with a large bowl and let it rest for about 15 minutes.

3. Shape the dough into a 12 inch cylinder. Cut the cylinder into 8 portions 1 1/2 inches wide. Poke a hole in the middle of the portions and pull them into bagel shapes.

4. Place the dough on a prepared baking sheet, cover it, and let it sit in a warm, draft-free place. Let the dough rise for about 40 minutes, or until the bagle shapes have doubled in bulk.

5. Bring a large pot of water and 1 tbsp of sugar to a full yet gentle boil. Emerse the bagels one at a time in the boiling water for about 20 seconds, or until the dough becomes slightly puffy.

6. Bake the bagels on a prepared baking sheet or a baking stone for 15 minutes in a preheated oven at 400 degrees F. When they are done the bagels should sound hollow when tapped on the bottom.

Skillet Bread
Ingredients:

1 tsp yeast
1 tsp baking powder
2 1/2 cups all-purpose flour
1 tsp salt
1 cup milk, heated to 120 degrees F
1/4 stick unsalted butter or margarine
1/2 cup vegatable oil

Directions:

1. Place the ingredients in your bread machine according to the manufacturer’s instructions. Choose the Dough, Basic Dough or Manual cycle and start.

Note: the dough will feel slightly sticky to the touch.

2. After the final cycle is complete, remove the dough to a lightly floured work surface. Divide the dough into 4 equal parts. Roll each part into a 9-inch circle. You may add as much flour as needed to keep the dough from sticking.

3. Set a skillet over medium heat. Add 3 tbsp of oil. The oil will be ready when it splatters if a drop of water hits it ( make certain the oil is hot enough for frying or the end result will by very soggy bread ).

4. Fry the dough circles, one at a time, for 2 to 2 1/2 minutes per side until they are a deep golden brown. Add oil as necessary.

5. When the bread has fried, remove it from the skillet and drain it on a paper towel.

6. While the bread is still hot, sprinkle it with the topping of your choice. Skillet Bread is best served warm.

Honey Indian Fry Bread

Ingredients for 1 loaf:

1/4 cup of desert honey
4 cups unbleached all-purpose flour
1/2 cup non-fat dry milk
1 1/2 tbsp baking powder
1 tp salt
4 tbsp vegetable shortening or lard
1 1/2 cups very hot water
flour or cornmeal for dusting
2 quarts vegetable oil, for deep frying

Directions:

1. Combine the flour, dry milk, baking powder and salt. Cut the shortening or lard until crumbly.

2. Add the honey to the hot water, then add the water/honey mixture to the other ingredients. Mix well ( use a fork if mixing by hand ) until the dough forms a ball. Knead dough in the bowl briefly ( no more that 10 times ). The dough should form a ball that is soft and smooth, but not sticky. Cover and let rest at room temperature for no less than 30 minutes.

3. Use a cornmeal- or flour-dusted work-surface. Pull off small knobs of dough 2 to 3 inches in diameter, making 16 to 20 pieces. Work with one piece at a time and keep other dough knobs covered with a damp towel. Over-lap the outer edge toward the center 1/4 inch, then roll the piece out into a thin circle using a rolling pin. Cover the circle with plastic-wrap and repeat. Let the rolled pieces rest for 20 minutes.

4. Heat 2 inches of oil to 380 degrees in a wok, heavy kettle, Dutch oven, or deep-fat fryer. Working in batches, one dough-circle at a time, drop the pieces into the hot oil. Use tongs to keep the pieces immersed ( be gentle ) until they bubble up and become crisp and golden. When the first side is halfway cooked, turn the dough over for even cooking ( again, remember to be gentle ). Cook for around 2 minutes total for each side. When turning over, pierce the edge with a fork. Remove the bread with a slotted spoon and drain, one on top of the other, bubble side up, on paper towels. Breads can be kept warm in a 200 degree oven.

Easy French Bread

Ingredients for one large loaf:

1 1/4 cups water
3 cups white bread flour
1 1/2 tbsp sugar
1 1/2 tbsp salt
2 tbsp fast rise yeast or 3 tbsp active dry yeast

Directions:

Add the ingredients according to the manufacturer’s instructions. Easy French bread lives up to its name by mixing, rising and baking entirely in your machine. If your bread maker doesn’t have a French Bread baking cycle, you can use White, Rapid or Delay cycles.

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.