Bread Recipe
of the
Month!

  • Sept. 1996 - Potato Bread

    1 lb. Loaf 1-1/2 lb. Loaf
    Milk 1/2 cup 3/4 cup
    Water 1/3 cup 1/2 cup
    Vegetable Oil 1 tbs. 2 tbs.
    Bread Flour 2-3/4 cups 3 cups
    Instant Potato Flakes 1/3 cup 1/2 cup
    Sugar 2 tsp. 1 tbs.
    Salt 1 tsp. 1-1/2 tsp.
    Ground White Pepper (opt.) 1/8 tsp. 1/4 tsp.
    Active Dry Yeast 1-3/4 tsp. 2 tsp.

    Select desired setting: press start.

    This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute.

  • August 1996 - Grape-Raison Bread

    This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs.

    Grape Juice 1 cup
    Butter 1-1/2 tbs.
    Sugar 2-1/2 tbs.
    Salt 3/4 tsp.
    Whole Wheat Flour 3/4 cup
    Bread Flour 2-1/4 cups
    Yeast 2-1/4 (one pkg)
    or 1-1/2 tsp. bread machine yeast
    Note: Use basic setting.

  • Variation on Grape-Raison Bread:

    This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf.

    Grape Juice 1/2 cup
    Grape Pulp 1/2 cup
    Egg 1
    Butter 1-1/2 tbs.
    Baking Soda 1/3 tsp.
    Sugar 2 tbs.
    Salt 1/2 tsp.
    Bread Flour 2-1/2 cups
    Yeast 2-1/4 (one pkg)
    or 1-1/2 tsp. bread machine yeast
    Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments.

  • July 1996 - Squaw Bread

    Small Medium Large
    Water 2/3 cup 1-1/8 cups 1-1/3 cups
    Vegetable Oil 1-1/3 tbs. 2 tbs. 2-2/3 tbs.
    Brown/Maple Sugar 1 tbs. 1-1/2 tbs. 2 tbs.
    Raisins 1 tbs. 1-1/2 tbs. 2 tbs.
    Salt 1/2 to 2/3 tsp. 2/3 to 1 tsp. 1 to 1-1/2 tsp.
    Rye Flour 1/2 cup 3/4 cup 1 cup
    Whole Wheat Flour 1/2 cup 3/4 cup 1 cup
    Bread Flour 1 cup 1-1/2 cups 2 cups
    Yeast 1-1/2 tsp. 2 tsp. 2-1/2 tsp.
    Small Medium Large
    Flour Equivalents: 2 cups 3 cups 4 cups

    Cycle: white, sweet.
    Timer Setting: light to medium,

  • June 1996 - APPLE PIE BREAD
    Our Thanks to James Patelli for sending in this month's recipe.

    1 lb. Loaf 1-1/2 lb. Loaf
    Milk 5/8 cup 1-1/8 cup
    Vegetable Oil 2 tbs. 3 tbs.
    Sugar 1-1/2 tbs. 2-1/2 tbs.
    Cinnamon 1/2 tsp. 3/4 tsp.
    Salt 1 tsp. 1-1/2 tsp.
    Bread Flour 2 cups 3 cups
    Yeast 1 tsp. 1-1/2 tsp.
    Apple (peeled & diced) 1/2 med. 1 large

    Note: Add the apples at the beginning of the 2nd kneading cycle. Apples add moisture to the dough, so a little flour may have to be added to adjust the consistency.
    Select: Sweet or Basic Medium cycle.

    This bread tastes best when served warm. If any is left over and gets cold, try toasting it.

  • May 1996 - English Muffin Bread (Makes one 1-l/2 pound loaf)

    This bread is similar to English muffins. Sprinkle a little cornmeal on the dough after the second rising. Cool, slice and toast for a real treat in the morning.

    • 1 cup plus 2 tablespoons water
    • 1 tablespoon honey
    • 2-1/2 cups bread flour
    • l/2 cup whole wheat flour
    • 3 tablespoons powdered milk
    • 1-1/2 teaspoons salt
    • 1/4 teaspoon baking soda
    • 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast

    Note:Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Select Basic Wheat cycle, Light setting (or the equivalent setting for your machine). Push Start.

  • April 1996 - Apple Oatmeal Bread

    Try this hearty bread toasted for breakfast.

    Small Medium Large
    Applesauce 2/3 cup 1 cup 1-1/3 cups
    Vegetable Oil 1 tbs. 1-1/2 tbs. 2 tbs.
    Honey 1 tbs. 1-1/2 tbs. 2 tbs.
    Salt 1/3 tsp. 1/2 tsp. 2/3 tsp.
    Cinnamon 1/4 tsp. 1/3 tsp. 1/2 tsp.
    Oats 1 cup 1-1/2 cups 2 cups
    Bread Flour 1 cup 1-1/2 cups 2 cups
    Yeast 1 tsp. 1-1/2 tsp. 2 tsp.

    Raisin Bread Cycle, At beep or after kneading add:

    Small Medium Large
    Diced Dried Apples 1/4 cup 1/3 cup 1/2 cup

  • March 1996 - Honey and Oats Bread (Makes 1-1/2 lb. loaf)

    This recipe was sent to us by, James Patelli ([email protected]).
    James wrote: This is one of my favorite, with a great aroma, but more important a great taste.

    • 1 cup milk
    • 1 large egg
    • 3 tablespoons honey
    • 2 tablespoons sweet butter
    • 1 cup rolled oats
    • 2-3/4 cups bread flour
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons active dry yeast or(1 package yeast)
    Note#1: Select LIGHT CRUST:,LIGHT BAKE
    Note#2: all ingredients at room temp., and milk at 75-85 °F.

  • Feb. 1996 - Buttermilk Cheese Bread (Makes 1-1/2 lb. loaf)

    This is a delicious and moist bread. The acid in the buttermilk also retards the growth of mold, so it keeps well.

    • 1-1/8 cups buttermilk
      • or 4 tablespoons buttermilk powder
      • plus 1-1/8 cups wate
    • 1 teaspoon salt
    • 2 tablespoons sugar
    • 3/4 cups grated extra sharp chedder cheese
    • 3 cups bread flour
    • 1 package yeast, or 1-1/2 teaspoons bread machine yeast

    Note #1: Place all ingredients in bread machine in order listed above.

  • Jan. 1996 - Mixed Fruit Bread (Makes 1-1/2 lb. loaf)

    Do not use timer with this recipe.

    • 1-1/3 cups water
    • 2 tablespoons butter or margarine, softened
    • 3-1/2 cups bread flour
    • 3 tablespoons sugar
    • 2 tablespoons dry milk
    • 2 teaspoons salt
    • 2 packages active dry yeast or 2-1/2 tsp bread machine yeast
    • 1-1/4 cups mixed dried fruit
    • 1/2 cup chopped nuts

    Note #1: Add the fruit and nuts 15 minutes after you press the START button.
    Note #2: Moisture in dried fruit varies, so 10 to 15 minutes after adding the fruit, check mixture.
    If too dry, add 1 or 2 tablespoons water. If too wet, add additional flour.

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