Bread machine cookbook recommendations?
donnar57
8 years ago
last modified: 8 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 machine issues, need some input
Comments (18)Do you want 100% whole wheat or will a mix of white and wheat do? I have a honey wheat recipe, it's Elery's favorite, makes great sandwiches and the honey in it makes it a favorite of the kids too. I've made it with all whole wheat and with a mix of whole wheat and King Arthur's white whole wheat, both were fine but we like it best about half white (I use King Arthur all purpose) and half wheat, which is 3 cups of each. Last week I replaced half a cup of the water with a half cup of orange juice and it was really nice. I think the next time I'll some orange zest, the flavor was a nice complement. If I made it with all whole wheat and wanted a lighter sandwich type bread, I think I'd add some vital wheat gluten to help it a bit. HONEY WHOLE WHEAT BREAD INGREDIENTS: � 3-1/2 to 4 cups all purpose flour � 2-1/2 cups whole wheat flour � 2 pkg. active dry yeast � 2 tsp. salt � 1 cup milk � 1 cup water � 1/2 cup honey � 3 Tbsp. oil � 1 egg PREPARATION: In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well. In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm) Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk. Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes. Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust. Annie...See MoreRecommendations for vegetable/vegetarian cookbooks.
Comments (8)I have been a vegetarian for more than 2 decades. The books by Jeanne Lemlin are great. They don't require trips to special stores, and are easy to prepare. I'll link my favorite below. Also, not a book, but I absolutely LOVE this soup. It's even vegan. Very simple to make, so nutritious. Even my kids love it. For some reason, though, I don't like it as much when I double a batch. (You might like this site for other recipes, too, though I use them mostly for the rest of the family, as they aren't vegetarians.) http://www.melskitchencafe.com/creamy-spinach-soup/ I'm very interested in this thread, though, because I know what you mean . . .it's hard to find vegetable dishes prepared in exciting ways (in the US). Ethiopian and Indian cuisines are my favorites in that regard. They know how to use vegetables. Here is a link that might be useful: Vegetarian Classics...See MoreWhite Bread Recipe from 1953 BH&G Cookbook?
Comments (46)Barbara, I've done a lot of bread searches, and found some interesting archives, lots of recipes of people's own childhood breads, but no clues about yours. What concerns me is the "My". The following words could actually say something like "Molly Jones shares her mother's famous egg bread." Otherwise, to me it seems more logical that it was your mother who said it, maybe even wrote it in the book. But it could be either way. My BH&G is newer than your mom's, but still old. There's one recipe called Egg Bread: 6.5-7.5 c. AP flour 2 packets ADY (equals 2 cakes fresh yeast, equals 4.5 tsp ADY) 2 c. milk 1/4 c. sugar 1/4 c. butter or margarine [N.B.--it does matter which for the texture, but either will make good bread.] 2 tsp. salt 3 eggs Two loaves, double rise, 375° F. 35-40 min., cover with foil last 15 minutes so it doesn't over brown. This is a very standard enriched bread. If you want a picture of the recipe with full directions let me know....See More
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8 years agodonnar57
8 years ago
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8 years agowestsider40
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