Here are the recipes I made today. They come in Sampler Loaf, Regular Loaf and Large Loaf. I made large loaves.

Country White Bread
Large loaf
1 1/3c water
1 1/2t salt
1 1/2T sugar (I used 1 T of blackberry Raw honey)
1/2c barley or oat flour (I used oat this time.)
3 1/2 c bread flour
2t yeast

To mix in mixer
Heat the water until warm, between 105F-115F; pour into warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the salt, sugar, barley flour, and half the bread flour. Beat with paddle until smooth. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour.

~I then shaped into 9 large burger size rolls and let rise on cornmeal dusted baking sheets until the size I wanted. Baked at 350F until golden brown.

However the instructions contiune:
To Shape and bake in the oven
Lightly grease a baking sheet, or cover with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down and shape into a round loaf, dusting in on all sides with flour. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise until doubled, 45 minutes or so. Preheat oven to 375F. Using a sharp knife or razon slash a 3" circle on the very top of the loaf. Bake 30-35 minutes, until the loaf is golden and a wooden skewer comes out clean and dry. Remove from the pan and cool on a wire rack.

Light Wheat Brioche
Large Loaf
4 large eggs plus water to equal 1 1/3c
2 t salt
2 T sugar
1 c whole wheat
3 c bread flour
3/4c butter, softened
1 1/2 t yeast

To mix in mixer
Warm the eggs under hot tap water, and crack into measuring cup. Heat the water to 105-115F, and add it to the eggs. Pour the mixture into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until yeast begins to bubble. Add the salt, sugar, whole wheat, and half the bread flour. Beat well. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms.~change to dough hook~ Cut the butter into pieces and add it to the dough. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour.
To shape and bake in the oven:
Lightly grease a fluted brioche pan, a 9" round cake pan or 9x5 loaf pan. Turn the dough out on a lightly floured or oiled surface. For traditional brioche shape, punch the dough down and pinch off one-quarter of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press the dough inot the loaf pan. Cover and let rise until doubled about 1- 1 1/2 hours. Preheat oven to 350F. Brush or spray loaf with water. Bake 45-50 minutes, until wooden skewer inserted through the loaf comes out clean. Remove from the pan and cool on wire rack.

Those both sound yummy! Maybe some of the bread tasters/enjoyers in your house could make a suggestion to Santa to replace the pan.

A girl can wish......

:) LOL

I have that book - it's great! Some of the other ones I love are the 10 grain cereal bread (p84), which also is fine with 5 or 7 grain cereal; Pioneer Bread (p.78); 11 Grain buckwheat (62) which is a dense loaf great for toast; honey whole wheat bread (p.10); Anadama bread (p54) which smells heavenly while baking and a bunch of others. I've been experimenting with substituting my own starter in some of them and I've also been playing with substituting some Teff flour which is super dense, but delicious and very nutritious. Seems my picky kids will eat anything baked in fresh loaf of bread!

I have a machine too, sometimes I take it out and form and bake on a pizza stone (I always have to do this with challah since it's braided), but lately the kids have been going through a loaf a day so I've just been using the machine for the entire process.

I'd get a new pan. It's just so convenient!

Send Santa a letter now.

AM

Have you thought about checking thrift stores or yard sales for a "new" machine? I use mine for all kinds of recipes and I like it because you can just dump everything in and forget it. Sometimes I will just use it to mix things then bake it in the regular oven. I will have to try your Light Wheat Brioche. Sounds good.
Clare

I will start checking the thrift stores..we have 2 in town..and I know of where to find a Goodwill and Value Village on the mainland..

I am definately getting the book AM..I have the Anadama recipe marked to try as well.. I like to use other flours too..I haven't tried teff yet. I like Kamut, sorghum and oat. I have barley and of course rice flours. It's nice to know that you are putting in a power boost of protein and fiber into your diet without tasting like it. :o)

I used 2/3 of the Brioche in a french toast casserole for breakfast this morning..yummy...

{{gwi:2096455}}

Sorry your bread machine pan died. I don't like making bread in the mixer... too tedious. If my microwave ever goes, I'll lose my bread machine too since they are the same appliance. I'd probably buy the 30 dollar Sunbeam, since I also only use it to kead and rise... wouldn't want to be without one.

Nice loaf!

I checked Half.com and they have that book for $10.
Clare

Here is a link that might be useful: Whole Grain Breads by Machine or Hand