Bread machine cookbook recommendations?
10 years ago
last modified: 10 years ago
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Bread STICKING in Bread Machine's Pan!
Comments (5)If you have not damaged the non-stick surface by using metal on it, or the machine hasn't overheated it, my guess is you just got an example with a crappy or defective non-stick coating. If Crisco won't stop the sticking, there is no way oil will, so don't bother with that. If the machine is new, simply return it to the store and get a different brand or contact the manufacturer and raise hell. If it is old, toss it and get a new one. Trying a different brand is recommended, too. But if you get a new one and it sticks too, then you will have to remove the super-glue from your bread recipe! LOL!...See MoreBread Machines/Bread Mixes
Comments (23)Those Bagettes look yummy and easy to make. Thanks for the recipe. My DIL swears by her KA too. I ordered a machine and it should come today! But it was very inexpensive with mostly great reviews. What I like about it is that it matches the kitchen, and doesn't take up a lot of room. Link below. The biggest complaint is it's hard to read the panel because of the yellow background, but I keep my kitchen glasses sitting on the counter at all times. :) Natal, if you're reading this...the machine gives me three choices of crust color. Wouldn't that effect the texture of the bread if I chose a light or dark color? Also, I was looking at the bread mixes on King Arthurs, they have one that is a sugar/cinnamon bread. I read the reviews and no one mentioned adding raisins to it. I love me some raisin bread! Is it okay to add raisins to a mix like that? Here is a link that might be useful: Bread Machine...See MoreFood gifts - need a cookbook recommendation
Comments (7)I have a few favorites left out of the many I've owned over the years. I've seen these Leisure Arts Memories In the Making Series in our local public library and have used them many times. "In the Nick of Time" "It's In the Bag!" "Quick Gifts of Good Taste" (there are several versions of this title) "The Cookie Jar" (covers all seasons and great ways to package cookies with lots of cookie recipes) Better Homes and Gardens has a number of them. It seems like Sunset also came out with them each year. Check your public library for some title ideas. -Grainlady...See MoreBread machine for gluten-free bread.
Comments (15)I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size....See More
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