3/4 c Milk 3/8 c Water 3 c Bread flour 1 ts Salt 2 ts Sugar 1/4 ts Baking soda 2 ts Yeast Cornmeal
This is a special bread, coated with cornmeal, so it needs to be baked in a loaf pan in the oven. Heavenly with orange marmalade.
Put all ing. in ABM except cornmeal. Dough setting.
When machine beeps, remove bread pan & turn out dough onto floured countertop.
Grease an 8 1/2x4 1/2x2 1/2-inch loaf pan; sprinkle all sides with cornmeal.
Place dough into prepared loaf pan. With your hands, carefully press it evenly into pan. Sprinkle the top with cornmeal. Cover and let rise in a warm oven for 20 to 30 min or until dough almost reaches top of pan. (To warm oven slightly, turn oven on Warm setting for 2 minutes then turn off)
Irish Soda Bread for the bread machine. This recipe makes a wonderfully tasty loaf.
Ingredients: 1-1/2 cups warm water (110 degrees F/45 degrees C) 2 tablespoons margarine 2 tablespoons white sugar 1 teaspoon salt 4-1/4 cups bread flour 2 tablespoons dry milk powder 3 teaspoons caraway seed 2 teaspoons active dry yeast 2/3 cup raisins
Directions: Add ingredients in order suggested by your manufacturer. Select fruit bread or basic bread setting. Add raisins when indicated by your manufacturer.
1 1/8 cup water 3 cups all purpose flour 1 teaspoon salt 1 tablespoon oil 1 1/2 teaspoons sugar 1 1/2 teaspoons active dry yeast
Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12 inch rope
With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
Avoid overbaking-they will turn crisp and brittle.
1 cup milk 1 egg 3 tablespoons butter 1 teaspoon salt 3 cups flour 1 1/2 teaspoons yeast
Microwave milk for two minutes on high. Drop egg (still in the shell) in hot milk and allow to come to room temperature. Place all ingredients in bread maker pan, liquids first. Set machine for sweet breads, medium brown crust and large loaf. Makes a 1 1/2 pound loaf.
1 pkg yeast 3 1/2 c bread flour 1/3 c yellow cornmeal 1 1/2 c boiling water 1/3 c molasses 1 ts salt 2 ts butter
Place cornmeal into bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool about 30 minutes. Stir in molasses, salt and butter. Place yeast in pan, bread flour, then the cornmeal mixture. Select white bread and push start.
2 1/4 c bread flour 1 tablespoon dry milk 1 teaspoon salt 1/4 c cornmeal 1 tablespoon molasses 1 tablespoon olive oil 3/4 c water + 2 tablespoons 1 teaspoon dry yeast
Timer or Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.
FOR 1-½ LB. LOAF 1 pack Yeast 3 1/2 cup Bread flour 1/3 cup Yellow cornmeal 1 1/2 cup Boiling water 1/3 cup Molasses 1 tsp Salt 2 tsp Butter
Directions
Place cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand for about 30 minutes. Stir in molasses, salt and butter. Place yeast into the b/m pan, bread flour, then cornmeal mixture. Select white bread and push start. Note: an early american recipe. This has become a favorite in many homes
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