Sunday, February 24, 2013

#Book #Review: Three Great Recipes from 300 Best Bread Machine Recipes

I admit it, I am a sucker for homemade bread.  I have family bread recipes that date back to the "old country."  There is nothing like fresh homemade breads.  And although I enjoy making bread by hand, sometimes, time doesn't allow it and the bread machine comes in handy.  But I was at a loss for unique recipes for the bread machine till I discovered 300 Best Bread Machine Recipes.  That's right--300 mouthwatering recipes!





The book contains some old traditional recipes to exciting new recipes.  Whether old or new, both are great in the bread machine.  Every recipe has both the imperial and metric volume measures--so the book is versatile no matter what you use.

The various chapters include new era breads, lower-fat and flavorful breads, healthy and hearty grains seeds and nuts breads, bagels, rolls, holiday celebration breads, desert breads and more.  I especially like the chapter of Holiday Celebration Breads because many of these recipes are traditional cultural recipes.

A few interesting recipes I found in the book that I want to try are:


Asiago Herb Loaf
The sweet aroma of this loaf baking will have you counting the minutes until you can slice it.
Makes 1 loaf
1.5 lb (750 g)
1 cup    water                      250 mL
34 tsp  salt                         3 mL
1 tbsp   granulated sugar            15 mL
3 cups   all-purpose flour or bread flour 750 mL
12 cup  shredded Asiago cheese     125 mL
1 tsp    dried basil                  5 mL
1 tsp    fennel seeds                 5 mL
1 tsp    dried oregano                5 mL
114 tsp bread machine or instant yeast 6 mL
2 lb (1 kg)
113 cups water                      325 mL
1 tsp    salt                         5 mL
1 tbsp   granulated sugar            15 mL
4 cups   all-purpose flour or bread flour 1000 mL
34 cup  shredded Asiago cheese     175 mL
112 tsp dried basil                  7 mL
112 tsp fennel seeds                 7 mL
112 tsp dried oregano                7 mL
112 tsp bread machine or instant yeast 7 mL

  1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. 
  2. Select Sweet Cycle.

  
Tips
In all recipes calling for cheese, cut it into chunks or shred it. Chunks will melt
during baking.
If you have leftovers, this loaf makes the tastiest croutons. Sprinkle over
a green or Caesar salad.


Giant Parmesan Rosemary Breadsticks

As tasty as they are fun to make, these thin, crunchy sticks are as long as your baking sheet.
Makes 12 breadsticks
Tip
Stretch the ends of the bread sticks as you place them on the baking sheet.
Variations
For a spicy treat, add 1 tbsp (15 mL) cracked black peppercorns.
Make these breadsticks in the shape of a focaccia (see recipe, page 213); brush with olive oil and coarse salt.

Can be prepared in all sizes of bread machines
112 cups                            water     375 mL
14 cup skim milk powder            50 mL
112 tsp salt                         7 mL
1 tbsp   granulated sugar            15 mL
1 tbsp   extra virgin olive oil      15 mL
334 cups all-purpose flour or bread flour     925 mL
114 tsp bread machine or instant yeast 6 mL
  1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
  2. Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
  3. Use the shaping and finishing method described below, 
  4. or choose from any roll recipe in this chapter.


Giant Breadsticks
Roll out the dough into a 16- by 6-inch (40 by 15 cm) rectangle. Finish with topping. Cut into 12 strips, 16 inches (40 cm) long and 12 inch (1 cm) wide. If shorter breadsticks are preferred, cut into 32 strips, 6 inches (15 cm) long and 12 inch (1 cm) wide. Finish with topping. Bake on a lightly greased baking sheet in oven preheated to 400°F (200°C) for 15 to 18 minutes, or until breadsticks sound hollow when tapped on the bottom.
Parmesan Rosemary Topping
Brush dough with a mixture of 1 tbsp (15 mL) minced garlic and 1 tbsp (15 mL) olive oil. Sprinkle with 2 tbsp (25 mL) grated Parmesan cheese and 2 tsp (10 mL) dried rosemary.



Raspberry Almond Streusel Coffee Cake

The Swedish enjoy baked sweets, rich in almonds, with their coffee. Join this tradition with our streusel coffee cake.
Makes 1 cake
Variations
Choose a “lite” “double fruit” jam for the freshest taste.
Substitute chopped pecans for the almonds in the topping.

• 13- by 9-inch (3 L) baking dish, lightly greased
114 cups milk (room temperature)    300 mL
1        egg                             1
34 tsp salt                         3 mL
14 cup granulated sugar            50 mL
2 tbsp   butter (room temperature)   25 mL
334 cups all-purpose flour or bread flour     925 mL
114 tsp bread machine or instant yeast 6 mL
Raspberry Filling
14 to   raspberry jam               50 to
13 cup                              75 mL
Streusel Topping
2 tbsp   soft butter                 25 mL
14 cup  all-purpose flour           50 mL
14 cup  slivered almonds            50 mL
2 tbsp   packed brown sugar          25 mL
12 tsp  ground nutmeg                2 mL
  1. Measure cake ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
  2. Topping: In a bowl, combine topping ingredients until crumbly; set aside.
  3. Remove dough to a lightly floured board; cover with a large bowl and let rest for 10 to 15 minutes.
  4.   Press dough into prepared baking dish. With the handle of a wooden spoon, press holes into the dough three-quarters of the way through. Do not press to the bottom of the pan. Fill each hole with 14 tsp (1 mL) of raspberry jam. Sprinkle prepared streusel topping over coffee cake. Cover and let rise in a warm, draft-free place for 30 to 45 minutes, or until doubled in volume. Meanwhile, preheat oven to 375°F (190°C).
  5. Bake in preheated oven for 35 to 40 minutes, or until coffee cake sounds hollow when tapped on the bottom. If necessary, cover loosely with foil for the last 10 to 15 minutes to prevent excess browning.

Disclosure:  I received a copy of this book for review purposes.  This review contains my honest opinions.

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