My SledgeHammer-Onion *Bread-Machine* Experiment
Glenn Osborn
3 years ago
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ghostlyvision
3 years agoRelated Discussions
Beer bread in bread machine
Comments (5)I've made this one and I actually like it, although I detest beer. I use the dough cycle and bake it in the oven, although I don't see why you couldn't just bake it in the machine just as successfully. I did find that my loaves baked in less than an hour, about 45 minutes and that my shredded cheese suited my taste better than the crumbled stuff the recipe calls for, although the recipe says don't grate it. Cheddar Beer Bread (bread machine dough cycle) 1 (12 fluid ounce) can or bottle beer 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces reduced-fat extra-sharp Cheddar cheese 2 tablespoons margarine, melted DIRECTIONS: 1. Grease two (9x5 inch) loaf pans. 2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. 3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. 4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. 5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. 6. Preheat the oven to 350 degrees F (175 degrees C). 7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting....See MoreDefective bread machine instruction booklet!
Comments (19)I tried the START/STOP function again, just as an experiment, and it actually worked this time. I used the Whole Wheat Yogurt recipe from the Panasonic's manual, page 24. I set up the machine for basic bake and medium size & crust. I used KAF white whole wheat flour, so I figured if I couldn't change the settings, basic bake would still work fine. I pressed the START/STOP button, and the rest cycle began. I waited one (1) minute before pressing it again to stop the cycle. I held it down until the red light went off. As promised in the manual, the screen went blank. So I started the setting all over again, this time setting it up for the whole wheat bake and a medium size. However, I was not happy about the fact that whole wheat loaf would take five (5) hours. Once I pressed the START/STOP button, I waited three (3) minutes this time before pressing it again to stop the whole procedure. The screen went blank again, and I re-set the original settings for basic bake, medium size & crust. Once again, success. The cycle is in rest mode, and I'm not going to fool around with the machine any more today. I'm happy that this function works, but I'm hesitant about trying it in the middle of an important function like kneading. However, it's good to know that if I am using the dough function and want to let the dough rise outside the machine. I can stop the machine now and just take the doughball out. I had forgotten how much longer the Panasonic took to machine-bake a loaf. The Zojirushi only takes three (3) hours for a basic loaf while the Panasonic takes four (4) hours. Anyhow, thanks, DC, for the nudge. I have no idea what I did differently today, but I'm glad you gave it a try and reported back....See MoreT&T bread machine recipes
Comments (7)What the heck - while I'm sharing, I'll give you a couple more: PATÂS ORANGE PECAN ROLLS FOR ABM Dough: 1 cup milk 1/2 cup butter, melted 1/4 cup sugar 2 eggs 3/4 tsp. salt 4 cups all-purpose flour 2-1/2 tsp. active dry yeast Filling: 1 cup cream cheese (two 8 oz. pkgs.), softened 1/2 cup orange marmalade 1 Tblsp. finely grated orange zest 1-1/2 Tblsp. sugar 1 cup chopped pecans Glaze: Confectioners sugar Half-and-half Vanilla Place all ingredients in your bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread filling over dough. Roll dough up and slice. Place slices on a greased cookie sheet (or use Silpat). Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18 to 20 minutes. Make a glaze of confectioners sugar, half-and-half, and vanilla. Ice rolls while still warm. Enjoy! PATÂS PECAN STICKY BUNS FOR ABM Dough: 1 cup milk 1/2 cup butter, melted 1/4 cup sugar 2 eggs 3/4 tsp. salt 4 cups all-purpose flour 2-1/2 tsp. active dry yeast Filling: 1/2 cup butter, softened 1-1/2 tsp. ground cinnamon 1/2 cup light brown sugar, packed Topping: 1/4 cup butter, melted 1/2 cup brown sugar 1/4 cup light corn syrup Chopped pecans Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans. Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up. Prepare Topping and place in greased pan. Sliced rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18  20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!...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 Morelindac92
3 years agoGlenn Osborn
3 years agoGlenn Osborn
3 years agoGlenn Osborn
3 years agoplllog
3 years ago
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