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Bread maker machines have become enormously popular in recent years and it is not difficult to perceive why, when you may plainly pop in the ingredients and let the machine make extremely pleasing bread for you.
Below is 2 delicious recipes for you to prepare today:
1. 100% Stone Ground Whole Wheat Bread
Amount Measure Ingredient – Preparation Method:
- 3 cups 100% Whole Wheat Flour-level
- 3/8 cup Wheat gluten flour-level
- 1 1/2 cups Water at 110 degrees
- 3 tablespoons Honey
- 4 teaspoons Active arid yeast
- 2 teaspoons Salt-heaping
Directions:
- Mix in distinguished bowl, flour, gluten flour and salt.
- Pour water into bread pan. It is necessary to use thermometer and that the water be 110 degrees.
- Sprinkle yeast into the water. Stir with wooden spoon until yeast is exhaustively dissolved.
- Add honey. Stir with wooden spoon until honey is exhaustively dissolved.
- Add flour mixtures.
- Gently stir in each corner of pan to help mix mixture.
- Place container in bread machine.
- Put on Bread menu (medium or light).
- Bread Freezes well.
2. 100% Whole Wheat Bread for Bread Machine
Amount Measure Ingredient – Preparation Method
Regular Loaf
- 1 cup Water
- 2 1/2 cups Wheat bread flour
- 1 1/4 tablespoons of Dry milk
- 1 teaspoon Salt
- 1 1/2 tablespoons Butter
- 1 1/4 tablespoons Honey
- 1 tablespoon Gluten
- 2 teaspoons Molasses
- 1 1/2 teaspoons Fast-Rise yeast *** OR ***
- 2 teaspoons Active-Dry yeast
Large Loaf
- 1 1/2 cups + 2 tb Water
- 3 3/4 cups Wheat bread flour
- 2 tablespoons Dry milk
- 1 1/2 teaspoons Salt
- 2 tablespoons Butter
- 2 tablespoons Honey
- 1 1/2 tablespoons Gluten
- 1 tablespoon Molasses
- 2 1/8 teaspoons Fast-Rise yeast *** OR ***
- 3 teaspoons Active-Dry yeast
Directions:
The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second prospect to construct a lighter loaf.
When your original knead cycle is completed, merely reset the machine and begin again. Some manufacturers fabricate home bakeries with a whole wheat cycle; If your machine doesn’t have one, this start- again method works as an easy alternative.
Success Hints:
The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn’t stock wheat gluten, undertake your local health feed store. Remember the extra knead. It’s particularly indispensable in 100% whole wheat bread. Because of the extra knead, use this recipe only on the regular bake cycle.
From the Author
My system of belief regarding gluten-free baking is that it must be simple. Most gf bakers I know don’t want to reach for six dissimilar flours each time they bake- and neither do I. Wheat bakers use only two flours- all aim for cakes, pies, muffins and cookies, and bread flour for bread. I do the same: I have an all-purpose brown rice flour mix (extra finely ground brown rice flour, potato starch and tapioca starch) for my all intention flour and the bread flour mix (millet, sorghum, potato starch, tapioca starch and corn starch) in this book for my breads. It is easy- and it increments your learning curve. If you use a dissimilar combining of flours each time you bake, how will you recognise what goes wrong- or right? Baking pros don’t do this; that is how they become skilled in their craft.
Moreover, wheat bakers heighten the taste and texture of their breads with other added flours (whole wheat, rye, etc.) and so do I. I commend using whole grain teff and ground oatmeal (my favorites), Montina, amaranth, or quinoa. I give recommendations as to how to do this in the book. –From the Author
About the Author
Annalise Roberts co-writes for the internet site foodphilosopher.com. She gives talks and demos to a potpourri of celiac aid groups in the New York metropolitan area, including the Westchester Celiac Sprue Support Group. She is a resource contact for the Celiac Sprue Association in Bergen County, New Jersey (CSA is the greatest celiac establishment in America and has more than 10,000 members.) She teaches gluten-free baking and cooking at The Kings Cooking Studio in Short Hills, New Jersey and at local community adult schools in New Jersey.
Bread may be the staff of life, but if it holds gluten it may trigger an allergic reaction, and even provoke severe digestive disorders like celiac disease. Consumers who love bread but will have to keep out of the way of gluten have long been at the mercy of mediocre productions and high prices. With this timely cookbook, they may have their bread and eat it, too. Acclaimed author Analise Roberts invented these simple, foolproof recipes for the Zojirushi bread machine. Roberts’ outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that integrate no eggs or dairy products.
Product Details
- Amazon Sales Rank: #18583 in Books
- Published on: 2009-05-23
- Original language: English
- Number of items: 1
- Dimensions: .22″ h x 6.26″ w x 8.98″ l, .31 pounds
- Binding: Paperback
- 72 pages
Reviews
75 of 78 people found the following review helpful.
Unique but unsatisfactory
By William E. Albertson
This cookbook is the only one out there for GF Bread-Machine Baking. The book has good recipes and a great flour mix. But I have a problem with her problem fixes and her some of the instructions. The bread machine specific programing instructions, (which take about %10 of the book) only apply to one brand of bread machine, you’d think she got royalties. Her fixes to common problems all start with, “if you read the recipe, and bought the same brand and model of machine I have then you would have no problems”. In fact she is wrong. You can use another brand and you can alter the instructions for your needs. They also don’t cover basic bread error fixes, like sour smell when mixing (too much yeast or your yeast is bad) and dampness (de-pan after minimum cooling). You need to consult the gluten-centric bread-machine manual for these.
I have a 10 year old Breadman model TR-440. I can make perfect bread-machine bread.
I use her flour mix and mostly follow the recipe for sandwich bread. I alter it in that I use olive oil instead of canola oil and I use unsweetened almond-milk instead of dairy. I do let all my inredients come up to room temp before I start.
I set my machine for #2-Basic Medium Crust. I scrape down the sides during the first mix with my silicone spatula.
Then I walk away. It beeps for fruit and nuts addition, I scrape it down again.
Then an hour and a half later, it beeps for done.
I take it out, cool it for 10 minutes then de-pan. Let is cool for another 20, and Yum-pass the buttery spread!
Oh and don’t try to use her flour mix to make bread machine bread with Betty Hagmann’s bread machine recipes, it does not work well.
34 of 34 people found the following review helpful.
Great book but know your machine
By Pilates Lvr
Bought this book knowing she’d used a Zojirushi and I have a Breadman. Breadman’s are fairly well known for “aggressive” mixing and bakes at a much higher temperature, but even with my 10 year old model, I have one customizable program. Because GF flours are very delicate, you just can’t mix them for very long — I’ve seen a number of producer recommendations to not mix for more than 4 minutes, nor let rise over about an hour. With that in mind, I didn’t even bother utilizing Annalise’s settings – I considerably shortened the mixing and baking times for my Breadman and increased the rise time by about 10 minutes. Perfection. That being said, the recipies in the book (yes, there aren’t many) can really be used as MASTER recipes to convert traditional wheat recipies to GF. For me it was getting the liquid to dry proportions right, as well as the amount of xanthan gum. This book does that very well and the result is a decent size loaf without the gummy, dense texture of many other GF recipies that tastes great and works as both a sandwich bread, or toasts up for breakfast. Just what I was looking for.
39 of 42 people found the following review helpful.I LOVE Gluten-Free Baking Classics for the Bread Machine!!
By Ellen A. Allard
I am a huge fan of Annalise Roberts. When I was first diagnosed with Celiac Disease in early ’06, her first book, Gluten-Free Baking Classics was one of the first in my GF library of cookbooks. It offered me the first glimmer of hope that a gluten-free life needn’t be tasteless but in fact could be delicious. All of the recipes in her first book were fantastic.
Her new book, Gluten-Free Baking Classics for the Bread Machine, is equally as wonderful. It is laid out in two sections – the first section has GF bread recipes that include dairy and eggs and the second section has GF bread recipes that do not include dairy and eggs. Thus far, I’ve only tried the recipes in the second section, though with the success I’ve had with her first cookbook, I would virtually guarantee the recipes in the first section would be great also. Thus far I’ve made the French-Italian Sandwich Bread which was just perfect! The finished loaf had a great crumb, it toasted beautifully, it even tasted great right out of the machine (many GF breads have to be toasted in order for them to be edible!). And the second loaf I made – the Multi-Grain Artisan Bread was equally as wonderful. I made sandwiches this past weekend using the Multi-Grain bread – totally scrumptious! This bread isn’t just a delivery system for whatever is inside the sandwich – the bread itself is fantastic! I’m telling you – Annalise Roberts has hit the jackpot with her Gluten-Free Baking Classics for the Bread Machine.
While the recipes in her Gluten-Free Baking Classics For The Bread Machine cookbook were developed and tested using a Zojirushi BBCC-X20 Home Bakery Supreme bread machine, there is no reason that they can’t be made in other bread machines. Once you know your machine, it’s a cinch to use the recipes in other bread machines. My sister has a Breadman machine and she makes GF bread in it quite often, with great success.
Annalise doesn’t stop at just including recipes. She devotes a chapter to getting started. For those new to gluten free baking, the information she includes is enormously helpful from how to measure and mix GF flours to how to purchase and store them, not to mention quite a bit of helpful and extensive information on baking with GF flour. There is also an entire chapter entitled “The Art and Science of Using a Bread Machine to Make Gluten-Free Bread”. She is clearly a teacher – devoted to helping you understand how to use a bread machine to bake gluten free bread with all manner of trouble-shooting tips for those who run into problems.
I can’t recommend Gluten-Free Baking Classics for the Bread Machine as well as Annalise Roberts Gluten-Free Baking Classics) enough. I am a huge fan and am eternally grateful to her for helping to make my gluten free life not only bearable but fruitful and delicious and exciting and livable. Now, I can have my bread AND eat it too!
Ellen A.
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