Bread machine recipes

I'm looking for recipes specifically for the bread machine that are simply bread machine recipes, start to finish. I'm finding lots of treasures:

Onion Garlic and Cheese Bread from allrecipes.com

Italian Cheese Bread from allrecipes.com: This was very flavorful and the italian seasonings added a great visual texture to the bread. I cubed my cheeses instead of shredding, but was surprised that I still didn't find pockets of cheese...but the flavor was still infused throughout the loaf.

Panettone from Better Homes and Gardens

Cinnamon-Raisin Bread from Better Homes and Gardens

Challah from recipegoldmine.com: This is also often called egg bread and I labeled it as such to avoid the inevitable questions and dubious looks. (Some people can't try anything new or different!) IT WAS A HIT. Great flavor, wonderfull light texture, it went FAST! This has become our every-day bread!!

Easy Sourdough French Bread from recipegoldmine.com: This was also a hit! Easy to make, no "starter" necessary.

Mexican Sunset Bread from recipegoldmine.com which calls for salsa and taco seasoning!! Virginia has already tried this, and I can't wait to make it myself!

Portuguese Sweet Bread from recipegoldmine.com

Um, I think I need to run out and get more yeast!

Bread Machine Magic

I finally broke in my yard sale bread machine the other day and sure enough, the first loaf just dissapeared! That's the only problem with having homemade bread in my house. It just doesn't last as long as store-bought. It seems like the minute it comes out of the oven, half of it is gone! Then before you know it, the other half dissapears!

I swear, my hubby doesn't understand that this bread is just like the other bread - it can be used for sandwiches, french toast, even hamburger buns (in a pinch). But no, he just pops it in the toaster, slathers it with butter and eats it in two bites! I don't know about that boy. I just don't know.

Well, I'm going to try it again with a sweet bread. I tremble to think about how fast this one is going to go! But I'll try it anyway! I found this great recipe for sweet bread, and this other one for Portugese Sweet Bread. But this other one uses the white bread setting on the machine, so I might try that one, because I'm not sure if I have a sweet bread setting on mine.

I'll be sure to set the clock and let you know how long it lasts!

Forget the candida diet, I'm making bread!

Check out Hillbilly Housewife's flatbreat recipe! Oh my gosh, I think I'll expire if I don't make it tonight!

Recipe "Author": Susanne, of Hillbilly Housewife, an incredible resource!


The Recipe:
2-1/4 cups whole wheat flour
1 teaspoon salt
1 tablespoon oil or melted fat
1 cup tap water
Mixing by Hand: Get out a large bowl. In it combine the whole wheat flour and salt. Add the oil and water. Combine everything together to form a stiff dough. Mix it with your hands when it gets too stiff to mix with a spoon. If the dough seems dry, add a little more water, if it seems too wet, add a little more flour. Work and knead the dough for 10 minutes by the clock. All of this kneading is what makes a tender finished product. After kneading the dough, cover it with a dish towel or plastic wrap. Allow it to rest for at least 30 minutes. This will make it easier to roll out. You may allow it to rest over night if desired.
Mixing by Bread Machine: Measure all of the ingredients into the machine’s bread pan. Start the machine and allow it to mix and knead the dough for you. Set your timer for 10 minutes, or watch the clock. When the time is up, turn off the machine. You should have a nice stiff ball of dough inside of it with a clay-like consistency. Allow the dough to rest inside the machine for at least 30 minutes, or as long as overnight. It won’t rise because it doesn’t have yeast in it.
Rolling & Shaping the Dough: After the dough has rested, divide it into 8 or 10 pieces. Roll out each piece into a large thin circle. I roll mine out on waxed paper dusted with flour, or a square piece of clean muslin cloth dusted with flour. Make the flat-bread as thin as possible. Roll out all of the flat-bread before you begin to cook them if possible. This makes the work go faster. The thinner you can roll the dough, the more tender the finished product will be.
To Make Chapatis: After rolling out the dough, heat a dry iron skillet over medium-high heat. When it is hot, place one of the prepared flat-bread on it. Let it cook for about 10 seconds and then flip to the other side. Cook the second side for about a minute, or until it is brown and puffy. Flip the flat-bread again and cook the first side for about another minute. It will be light brown, tender and puffed with little bubbles all over.
To Make Fry-Bread: After rolling out the dough, heat about 1/2 an inch of oil in a large skillet. Get the oil very hot, almost smoking, or about 375°. Carefully slip a prepared flat-bread into the hot oil. Press it down gently with a pair of tongs so that it is submerged in the hot oil. The bread will bubble up and puff all over. Use tongs to turn it and brown the other side. Remove it and place it on a paper towel covered plate, or a brown paper bag to drain. Continue with the rest of the flat-bread, until all are cooked.