The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Bread making

Change Page: < 12 | Showing page 2 of 2, messages 31 to 39 of 39
Author Message
CCinNJ

  • Total Posts: 7743
  • Joined: 7/24/2008
  • Location: Bayonne, NJ
Re:Bread making Mon, 12/24/12 9:33 PM (permalink)
Welcome to Roadfood Antilope!
 
#31
    Antilope

    • Total Posts: 56
    • Joined: 12/24/2012
    • Location: Sacramento, CA
    Re:Bread making Mon, 12/24/12 9:38 PM (permalink)
    Here's another favorite bread machine recipe I developed:
     
    King's Hawaiian Bread Copycat for Bread Machine

    This recipe makes a single 2-pound loaf.

    Ingredients

    3/4 cup pineapple juice (from heavy syrup, canned)*
    1 egg
    1/3 cup white granulated sugar
    1/3 cup plain yogurt
    1/3 cup prepared mashed potatoes (from instant ok)
    3/4 teaspoon table salt
    1/4 teaspoon ground dried ginger
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon lemon extract
    2 drops yellow food coloring (optional)
    1 pkg bread machine or instant yeast (2 1/4 teaspoons)
    4 Tablespoons Butter Flavored Crisco, softened
    4 to 4 1/2 cups all-purpose flour

    Directions

    1. In a mixing bowl, stir together the pineapple juice, egg, sugar, yogurt, mashed potatoes, salt, ginger, vanilla extract, lemon extract, yellow food coloring (optional), and bread machine or instant yeast. Mix well. Add mixed ingredients to bread machine.

    2. Add Butter Flavored Crisco, in Tablespoon sized pieces, to the bread machine.

    3. Add 4 cups of all-purpose flour to the bread machine.

    4. Set the bread machine for Sweet Bread Cycle (or White Bread if your machine doesn't have a Sweet Bread Cycle) and 2 pound loaf, medium color crust. Press Start.

    5. After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough. It should be a smooth dough ball that holds its shape and not like a batter.

    6. When the bread is done, remove from machine and allow to cool before slicing.


    *There is about 3/4 cup of liquid in a 20 oz can of Pineapple. Add a little water if necessary to make 3/4 cup. Save the Pineapple pieces for another use.
     
    #32
      Antilope

      • Total Posts: 56
      • Joined: 12/24/2012
      • Location: Sacramento, CA
      Re:Bread making Tue, 12/25/12 12:51 AM (permalink)
      CCinNJ


      Welcome to Roadfood Antilope!

       
      Thank you for the welcome CCinNJ. I appreciate it! 
       
      #33
        CCinNJ

        • Total Posts: 7743
        • Joined: 7/24/2008
        • Location: Bayonne, NJ
        Re:Bread making Tue, 12/25/12 9:50 AM (permalink)
        My pleasure.

        What type of bread machine do you have?

        I enjoy the bread machine because I don't have much of a natural instinct to want to bake...so it's like doing laundry (which I enjoy) and getting a loaf of bread instead of clothes at the end of the cycle.

         
        #34
          Phishmonger

          • Total Posts: 217
          • Joined: 10/15/2003
          • Location: Putnam, CT
          Re:Bread making Tue, 12/25/12 10:34 AM (permalink)
          I also use a bread machine for all the bread I use. As I am on a gluten-free diet, it's the only way I can get acceptable bread, as the frozen stuff is ghastly. I use "Gluten Free Pantry" brand (their Sandwich Bread type) and it's great. Easy prep, too. Also use it for GF bread crumbs, essential for meatballs, meatloaf, breading for baking, etc. I have a Sunbeam machine, just a basic type, and it works fine. I'm often tempted to make the dough, then take it out to rise and bake in the oven, but have determined that's too much work :>). Cheers and a Merry Christmas to all! I enjoy all the forum conversations daily.
           
          #35
            kevincad

            • Total Posts: 399
            • Joined: 1/23/2008
            • Location: Snellville, GA
            Re:Bread making Tue, 12/25/12 10:38 AM (permalink)
            lleechef


            I also don't use a bread machine.  I agree with everything Davydd has said above.  The one thing I learned is to ignore that "let rise 1 1/2 hours or until doubled in bulk".  Forget about the time.  Temperature, humidity and altitude have a lot to do with yeast.  Sometimes it has taken my dough 3 hours to double.  Just be patient. 

            But then there was the time I decided to capture wild yeast in the air.......no, I won't go into that here.

            Guess I never thought of getting a bread machine because my great-grandmother, grandfather and mother all made it by hand.   

            There are a lot of similarities to bread making and beer making! I've also (accidently) captured wild yeast when brewing, and it's not a good thing!!!
             
            #36
              Antilope

              • Total Posts: 56
              • Joined: 12/24/2012
              • Location: Sacramento, CA
              Re:Bread making Tue, 12/25/12 12:23 PM (permalink)
              CCinNJ


              My pleasure.

              What type of bread machine do you have?

              I enjoy the bread machine because I don't have much of a natural instinct to want to bake...so it's like doing laundry (which I enjoy) and getting a loaf of bread instead of clothes at the end of the cycle.

               
              I currently have a Breadman. It was on sale at Amazon, that's why I got it, even though my old machine still works, it is a Sunbeam. They all work about the same. I just make sure to get one with separate cycles so I can just use the Dough and Bake cycles as needed.
               
              #37
                Antilope

                • Total Posts: 56
                • Joined: 12/24/2012
                • Location: Sacramento, CA
                Re:Bread making Tue, 12/25/12 12:28 PM (permalink)
                Olive Bread for Bread Machine

                I created this recipe by combining several olive bread recipes. I baked a loaf recently and my family really likes it. 
                The olives, rosemary and basil releases a wonderful aroma while it's baking and carries through to the finished product when you eat it. Try it warm spread with butter. It makes wonderful savory toast the next day.

                Makes one 2-lb loaf

                Ingredients:

                2 tablespoons olive oil
                1/3 cup of brine (juice) from jar of green olives,
                1 1/3 cups of warm water
                2 tablespoons honey
                1 teaspoon table salt
                1 1/2 teaspoons dried leaf basil
                1 1/2 teaspoons crushed dry rosemary 
                4 cups all-purpose flour
                2/3 cup whole wheat flour
                2 1/4 teaspoons (or 1 packet) active dry, bread machine or instant yeast

                1/3 cup drained black olives, sliced into fine rings
                1/3 cup drained green olives, sliced into fine rings (pimento stuffed olives ok)

                Preparation:

                Mix 1/3 cup of olive brine in a 2-cup measure; add enough warm water to make a total of 1 2/3 cups of liquid. 

                Add all ingredients (except for the sliced olives) into the bread machine in the order given. 

                Select Basic or White Bread setting; 2-lb loaf; medium crust.

                If required, add more water or flour, a tablespoon at a time, to form a firm, slightly sticky, non-crumbly
                ball of dough.

                Add the sliced olives at the beep.

                Makes one 2-lb loaf of olive bread.
                 
                #38
                  fabulousoyster

                  • Total Posts: 1855
                  • Joined: 11/17/2005
                  • Location: new york, NY
                  Re:Bread making Thu, 12/27/12 9:24 PM (permalink)
                  A little sugar and yeast in the machine should do it.
                   
                  #39
                    Online Bookmarks Sharing: Share/Bookmark
                    Change Page: < 12 | Showing page 2 of 2, messages 31 to 39 of 39

                    Jump to:

                    Current active users

                    There are 0 members and 1 guests.

                    Icon Legend and Permission

                    • New Messages
                    • No New Messages
                    • Hot Topic w/ New Messages
                    • Hot Topic w/o New Messages
                    • Locked w/ New Messages
                    • Locked w/o New Messages
                    • Read Message
                    • Post New Thread
                    • Reply to message
                    • Post New Poll
                    • Submit Vote
                    • Post reward post
                    • Delete my own posts
                    • Delete my own threads
                    • Rate post

                    2000-2014 ASPPlayground.NET Forum Version 3.9
                    What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com