Read Bread Machines For Dummies Online
Authors: Glenna Vance,Tom Lacalamita
Bread Machines For Dummies (38 page)
P
lanning a buffet table? Place quick breads beside trays of fruit or vegetables to present a complete picture.
Taking a spot of tea? Try a slice of quick bread to satisfy your palate.
Making hors d'oeurves? Serve a variety of quick breads cut in squares, diamonds, and circles.
Having overnight guests? Quick breads are great for breakfast.
But what, exactly, is a quick bread? Food scientists labeled quick breads as such, not only because one could mix them together in a few minutes, but also because there is no rising time required. Mix baking powder and/or baking soda with liquid and heat: You see an immediate reaction. With a bread machine the preparation time is about the same as putting together the ingredients for yeast breads but the cycle is much shorter. There is a short mixing time and then the machine immediately bakes the bread.
Quick breads can be sweet or savory so you can use them as a dessert or a meal accompaniment. They are moister and more crumbly than yeast breads so they do not hold together well for sandwich ingredients such as sliced meat or egg salad. If you'd like to have them for toast, you will want to toast them flat under your oven broiler rather than upright in a toaster.
Do not remove the quick bread from the pan immediately after taking the pan out of the machine. Allow about ten minutes for the bread to firm up so that it does not fall apart when you slide it out of the pan.
Here is a blue-ribbon winner. We served it at a reception next to sharp cheddar cheese. The platters were empty long before the event was over.
Preparation time:
20 minutes
Approximate cycle time:
1 hour and 20 minutes
Yield:
16 slices, 32 servings
1 cup granulated sugar
1 cup sour cream
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 cups chopped, peeled, tart apples (Granny Smith apples are plenty tart and excellent for baking)
1 cup pecan pieces
1 Place the ingredients in the pan in the order listed.
2 Select Quick or Cake setting and start your bread machine.
3 Keep the lid open and use a rubber spatula around the edges to be sure that the dry ingredients get completely moistened during the mixing time.
4 When the cycle is complete, remove the pan from the machine but do not take the bread out of the pan for ten minutes.
5 Remove the bread from the pan and allow it to completely cool before slicing.
If you want to make Apple Bread into Apple Mufffins, stop the bread machine after it has mixed the dough. Fill greased muffin cups 2/3 full (you can also use muffin paper liners). Bake in preheated 400° oven for approximately 20 minutes. The batter is enough for 12 muffins. If you have any empty muffin cups, fill them with water so the pan doesn't overheat and cause the other muffins to burn.
Per serving:
Calories 110; Protein 2g; Carbohydrates 15g; Dietary fiber less than 1g; Total fat 4.5g; Saturated fat 1.5g; Cholesterol 20mg; Sodium 60mg.
Kids of all ages love banana nut bread. We've added lemon juice to bring out the banana flavor, which intensifies as the bread ages. However, with the great taste and texture of this bread, don't count on it aging.
Preparation time:
15 minutes
Approximate cycle time:
1 hour and 20 minutes
Yield:
16 slices, 32 servings
1 cup very ripe mashed bananas
2 large eggs
2 tablespoons lemon juice (about 1 squeezed lemon)
1/2 cup vegetable oil
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
2 cups all-purpose flour
1 cup chopped walnuts
1 teaspoon grated lemon peel
1 Place the ingredients in the pan in the order listed.
2 Select Quick or Cake setting and start your bread machine.
3 Keep the lid open and use a rubber spatula around the edges to be sure that the dry ingredients get completely moistened during the mixing time.
4 When the cycle is complete, remove the pan from the machine but do not take the bread out of the pan for ten minutes.
5 Remove the bread from the pan and allow it to completely cool before slicing.
If you have bananas that are getting too ripe to eat, but you don't yet want to bake with them, freeze the bananas in their skin. No extra work, just toss them in the freezer. When it's time to bake, you have those very ripe bananas on hand. Lay them in a dish to thaw; peel them with a small paring knife when they are still frosty frozen.
To accurately measure ripe bananas, place (mashed) in a dry measuring cup and level off the top.
Per serving:
Calories 120; Protein 2g; Carbohydrates 15g; Dietary fiber less than 1g; Total fat 6g; Saturated fat 0.5g; Cholesterol 15mg; Sodium 125mg.
With the cream-style corn enhancing the wonderful corn flavor of the cornmeal and the cheddar cheese making it moist, you will love this version of corn bread. It tastes so good. Serve it with soup or salad. It's also wonderful toasted and accompanying bacon and eggs.
Preparation time:
15 minutes
Approximate cycle time:
1 hour and 20 minutes
Yield:
16 slices, 32 servings
8 1/2-ounce can cream-style corn
1 large egg
2 tablespoons salad oil
1/2 cup shredded cheddar cheese
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup cornmeal
1 Place the ingredients in the pan in the order listed.
2 Select Quick or Cake setting and start your bread machine.
3 Keep the lid open and use a rubber spatula around the edges to be sure that the dry ingredients get completely moistened during the mixing time.
4 When the cycle is complete, remove the pan from the machine but do not take the bread out of the pan for ten minutes.
5 Remove the bread from the pan and allow it to completely cool before slicing.
Tip:
Purchase the cheddar cheese already grated. Keep grated cheese frozen. It breaks apart fairly easily when you knock it against the counter a couple of times.
Per serving:
Calories 60; Protein 2g; Carbohydrates 10g; Dietary fiber less than 1g; Total fat 2g; Saturated fat 0.5g; Cholesterol 10mg; Sodium 115mg.
At one point while writing this chapter, we had a problem when we were testing the Cheddar Cheese Corn Bread recipe. The loaves were coming out small and dense. Then, we happened to think about the age of our baking powder. Oops. It was old. We used new baking powder. Bingo! Back to good volume and good texture.
Lemon Poppy Seed Bread is wonderful when it's served just barely cool enough to cut. However, if you want to intensify the delicate flavor of this tea bread, wrap it in foil (after it has completely cooled) and refrigerate for 12 hours or longer. It will slice well. Definitely a palate pleaser.
Preparation time:
15 minutes
Approximate cycle time:
1 hour and 20 minutes
Yield:
16 slices, 32 servings
2 tablespoons lemon juice
1 teaspoon vanilla
2 tablespoons vegetable oil
2 large eggs
2/3 cup applesauce
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon grated lemon peel
1/4 cup poppy seeds
2 cups all-purpose flour
1 Place the ingredients in the pan in the order listed.
2 Select Quick or Cake setting and start your bread machine.
3 Keep the lid open and use a rubber spatula around the edges to be sure that the dry ingredients get completely moistened during the mixing time.
4 When the cycle is complete, remove the pan from the machine but do not take the bread out of the pan for ten minutes.
5 Remove the bread from the pan and allow it to completely cool before slicing.
Tip:
Save any extra grated lemon peel in a small, plastic freezer bag. Press out any excess air from the bag before sealing. Store in the freezer for future use. It will thaw very quickly when you need it.
Per serving:
Calories 70; Protein 2g; Carbohydrates 13g; Dietary fiber 0g; Total fat 1.5g; Saturated fat 0g; Cholesterol 15mg; Sodium 60mg.
The blend of vegetables with cheese makes this a wholesome bread. A great accompaniment with soup or salad, or toast it and serve with scrambled eggs.
Preparation time:
20 minutes
Approximate cycle time:
1 hour and 20 minutes
Yield:
16 slices, 32 servings
1/4 cup buttermilk
2 large eggs
1/4 cup vegetable oil
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup minced onions
1 4-ounce can chopped, drained mushrooms
1 cup sharp cheddar cheese
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon garlic salt
2 cups all-purpose flour
1 Place the ingredients in the pan in the order listed.
2 Select Quick or Cake setting and start your bread machine.
3 Keep the lid open and use a rubber spatula around the edges to be sure that the dry ingredients get completely moistened during the mixing time.
4 When the cycle is complete, remove the pan from the machine but do not take the bread out of the pan for ten minutes.
5 Remove the bread from the pan and allow it to completely cool before slicing.
After draining the mushrooms, pat out extra moisture between paper towels.
Tip:
Here is a good application for dry buttermilk powder. If you do not have fresh buttermilk on hand, use 1/4 cup water and 1 tablespoon of dry buttermilk powder.
Tip:
If you have green or red pepper left over, dice it, freeze on a flat surface (a cookie sheet or cake pan works) and then place in a small freezer bag. Push out the extra air before closing the bag. Store frozen.
Per serving:
Calories 60; Protein 29g; Carbohydrates 7g; Dietary fiber 0g; Total fat 3.5g; Saturated fat 1g; Cholesterol 20mg; Sodium 130mg.
