bread.zonelife.eu

• 1 teaspoon Yeast
• 1 cup + 2 Tablespoon warm water
• 2 cups Bread flour
• 1 cup Dark rye flour
• 1/2 tablespoon Caraway seed
• 1/2 tablespoon Salt
• 1/2 tablespoon Molasses
• 1/2 tablespoon Vegetable oil

Add all ingredients to pot.

• 9 ounces Water
• 1 1/2 tablespoons Applesauce (oil)
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 3/4 cup Cornmeal
• 1/4 cup Whole wheat flour
• 3 tablespoons Taco seasoning
• 2 cups Bread flour
• 1 1/2 teaspoons Yeast

Makes 1 1/2 pound loaf.

• 2 1/4 teaspoons Yeast
• 3 cups Bread flour
• 4 tablespoons Rolled oats
• 1/2 teaspoon Cinnamon
• 2 pinches Nutmeg
• 1 1/2 teaspoons Salt
• 2 tablespoons Brown sugar - dark
• 3 tablespoons Powdered milk
• 3 tablespoons Butter or margarine
• 3/4 cup Sweet potatoes, cooked - mashed
• 3/4 cup Water
• 3 tablespoons Raisins - dark
• 1/3 cup Pecans - chopped

Place all ingredients in machine. Use raisin bread cycle, adding fruit and nuts at beep.

• 3/4 cup Spinach - frozen chopped
• 2 1/4 teaspoons Yeast
• 3 cups Bread flour
• 1/3 cup Wheat bran
• 1 1/2 tablespoons Sugar
• 1/2 tablespoon Salt
• 1/2 tablespoon Nutmeg - ground
• 1/2 teaspoon Black pepper
• 3 tablespoons Oil
• 1 Eggs
• 1/3 cup Feta cheese - crumbled
• 1/2 cup Water

Defrost spinach overnight in refrigerator or microwave, but do not cook. Wrap in dish towel or piece of clean old sheeting and tighten fabric around spinach to squeeze out all the liquid. Bring all ingredients to room temperature and pour into bakery, in order. Select "white bread".

• 1 large Egg
• 1/4 cup Dry vermouth - or dry white Wine
• 10 milliliters Garlic
• 3 tablespoons Olive oil
• 1/2 cup Pesto sauce
• 1/3 cup water + 2 tablespoon
• 3 cups Bread flour
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 2 1/2 teaspoons Yeast
• 1/2 cup Pine nuts

Place all the ingredients except the pine nuts in the machine, program for Raisin Bread. When the beeper sounds, add the nuts. Pesto is a pungent Italian sauce made from ground-up basil, pine nuts, and Parmesan cheese. It used to be available only in the summer when fresh basil is plentiful. Now you can buy it in most grocery stores bottled, in the refrigerator case, or even in a tube. Home made may be the best, but store bought is just fine.

SMALL LOAF

• 3/4 cup Water
• 1/3 cup Peanut butter
• 1/3 cup Jelly
• 1 tablespoon Maple/brown sugar
• 1/3 teaspoon Salt
• 1/2 teaspoon Baking soda
• 1 tablespoon to 2 tablespoons vital gluten - optional
• 2 1/4 cups Whole wheat flour
• 1 teaspoon Yeast
• Flour equivalent - 2 1/4 cup

MEDIUM LOAF

• 1 1/8 cups Water
• 1/2 cup Peanut butter
• 1/2 cup Jelly
• 1 1/2 tablespoons Maple/brown sugar
• 1/2 teaspoon Salt
• 3/4 teaspoon Baking soda
• 1 1/2 tablespoons to 3 tablespoons vital gluten - optional
• 3 1/3 cups Whole wheat flour
• 1 1/2 teaspoons Yeast
• Flour equivalent - 3 1/3 cup

LARGE LOAF

• 1 1/2 cups Water
• 2/3 cup Peanut butter
• 2/3 cup Jelly
• 2 tablespoons Maple/brown sugar
• 2/3 teaspoon Salt
• 1 teaspoon Baking soda
• 2 tablespoons to 4 tablespoons vital gluten - optional
• 4 1/2 cups Whole wheat flour
• 2 teaspoons Yeast
• Flour equivalent - 4 1/2 cup

SETTING: Medium. Add ingredients according to your manufacturer.

1 LB. LOAF

• 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

1 1/2 LB LOAF

• 1 cup Milk
• 1 1/2 Eggs
• 5 tablespoons Butter
• 1/4 cup Sugar
• 1 teaspoon Salt
• 3 cups Bread flour
• 2 1/2 teaspoons Yeast
• 1 cup Oreo cookies - crushed

Bake according to manufacturer's instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished.

SMALL LOAF

• 3/4 cup Water
• 2 cups White bread flour
• 1 tablespoon Dry milk
• 1 teaspoon Salt
• 1 tablespoon Butter
• 1 tablespoon Honey
• 1/4 cup Rolled oats
• 1 teaspoon Fast rise yeast or 1 1/2 teaspoons Active dry yeast

LARGE LOAF

• 1 1/4 cups Water
• 3 cups White bread flour
• 1 1/2 tablespoons Dry milk
• 1 1/2 teaspoons Salt
• 2 tablespoons Butter
• 2 tablespoons Honey
• 1/2 cup Rolled oats
• 2 teaspoons Fast rise yeast or 3 teaspoons Active dry yeast

For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. This recipe can be made with the regular, rapid, or delayed time bake cycles.

• 1/2 cup Golden Raisins
• 2 tablespoons Grated Orange Zest
• 1 cup + 1 tablespoon Water
• 1 3/4 cups Whole Wheat Flour
• 3/4 cup Oat-blend Flour
• 1/2 cup Rolled Oats
• 3 tablespoons Dry Milk
• 1 1/2 teaspoons Sea Salt
• 1/4 cup Honey
• 2 tablespoons Canola - Safflower or Sunflower Oil
• 4 teaspoons Active Dry Yeast

Place the raisins, orange zest, and water in a saucepan and bring to a boil. Remove from heat and set aside to cool. Drain raisins and zest, reserving the liquid. Measure and add the dry ingredients to the pail. Add the reserved liquid, the honey and the yeast. Program for whole wheat mode. At the end of the mixing cycle, just before the kneading begins, add the drained raisins and the orange zest to the dough. Remove and turn out to cool on wire rack.

• 3/4 cup Water
• 2 1/3 cups White bread flour
• 1 tablespoon Dry milk
• 1 teaspoon Salt
• 1 tablespoon Butter
• 1 1/2 tablespoons Brown sugar
• 2 tablespoons Shredded carrots
• 1/4 cup Flaked - shredded coconut
• 1/2 cup Unsweet crushed pineapple
• 1/3 cup Chopped macadamia nuts
• 1 pinch Cinnamon
• 2 teaspoons Yeast (active dry)

Drain the pineapple well. Juice may be substituted for up to 2/3 of the water.