category_2_x_recipe.id,category_2.id,category_2.ts,category_2.title,category_2.category_1,category_1.id,category_1.ts,category_1.title,recipe.id,recipe.ts,recipe.title,recipe.rating,recipe.recipe_publish_date,recipe.description,recipe.instructions,recipe.at_a_glance,recipe.nutrition_information
1,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1,"2017-09-22 04:40:08","Sourdough Pizza Crust",4.802198,01/01/2010,"Sourdough pizza crust? Well, why not? For one thing, this crust can go from quite sour to ""can't even tell it's sourdough,"" depending on how recently you've fed your starter. And even if you want very little (or no) tang, the vigor of the starter enhances","Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl. Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stan","Prep 10 mins. to 15 mins. Bake 16 mins. to 18 mins. Total 4 hrs 56 mins. to 5 hrs 33 mins. Yield one 14"" round, or large rectangular thick-crust pizza; or two 12"" round thin-crust pizzas. Nutrition information","Serving Size 1/12th Servings Per Batch 12 Amount Per Serving: Calories 130 Calories from Fat 5 Total Fat 0.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 290mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 1g Protein 5g"
2,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,2,"2017-09-22 04:40:12","Harvest Grains Bread",4.866667,01/01/2008,"This nutty, crunchy, whole-grain loaf makes great sandwiches, and is also super at breakfast, toasted and spread with sweet butter or thick marmalade.","In a large bowl (or the bucket of your bread machine), combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by bread machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour (or allow the bread machine to complete its cycle). The dough will become somewhat puffy, but probably won't double in bulk. Shape the dough into a loaf, and place it in a lightly greased 8 1/2"" x 4 1/2"" bread pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1"" over the rim of the pan (about 1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 minutes, or until its interior registers 190°F on a digital thermometer. Remove the bread from the oven, take it out of the pan, and allow it to cool on a rack.","Prep 20 mins. Bake 35 mins. Total 2 hrs 55 mins. Yield 8 1/2"" loaf, about 16 servings Nutrition information","Serving Size 1 slice (54g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 5mg Sodium 230mg Total Carbohydrate 21g Dietary Fiber 2g Sugars 3g Protein 5g"
3,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,3,"2017-09-22 04:40:19","Sandwich Rye Bread",4.770115,01/01/2010,"This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture. Our guarantee: This bread will be moist, fine-grained, and easy to slice, with assertive flavor typical of rye bread: caraway and a touch of sharp mustard, with a mildly sour tang. It's not a high-riser, but should be about 4" to 4 1/2" tall at the center when done.","Combine all of the dough ingredients, and mix until clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid. Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded. Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer. Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.","Prep 25 mins. Bake 40 mins. Total 5 hrs 5 mins. Yield 1 loaf, 16 servings Nutrition information","Serving Size 1 slice (50g) Servings Per Batch 16 Amount Per Serving: Calories 150 Calories from Fat 35 Total Fat 4g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 260mg Total Carbohydrate 24g Dietary Fiber 2g Sugars 1g Protein 4g"
4,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,4,"2017-09-22 04:40:20","English Muffin Bread for the Bread Machine",4.769231,01/01/2008,"For those of you who don't feel like doing a lot of rolling and cutting, here's an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.","Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate. Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Remove the finished bread from the machine, and cool it on a rack.","Prep 15 mins. Bake 60 mins. Total 5 hrs 40 mins. Yield 1 loaf Nutrition information","Serving Size 1/2"" slice 45g Servings Per Batch Amount Per Serving: Calories 80 Calories from Fat Total Fat 1.5 Saturated Fat Trans Fat Cholesterol 1mg Sodium 225mg Total Carbohydrate 16g Dietary Fiber 1g Sugars Protein 3g"
5,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,5,"2017-09-22 04:40:23","White Breakfast Bread",4.885246,01/01/2008,"Don't think boring here. There are millions of white bread recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let cool completely before slicing.","Prep 10 mins. Bake 35 mins. to 40 mins. Total 3 hrs 35 mins. Yield 1 loaf Nutrition information","Serving Size 45g Servings Per Batch 18 Amount Per Serving: Calories 110 Calories from Fat 10 Total Fat 1g Saturated Fat .5g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 2g Protein 3g"
6,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,6,"2017-09-22 04:40:24","Pecan Wheat Bread",4.875,01/01/2008,"This loaf features the rich flavors of both wheat and pecans. Make it start to finish in your bread machine, or let the machine do the initial work, then take it out and bake it in your regular oven. Either way, it's a winner.","To bake in a bread machine: Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. To bake in an oven: Program your bread machine for the dough or manual cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2"" x 4 1/2"" loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1"" over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a rack. Store completely cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.","Prep 10 mins. Bake 35 mins. Total 3 hrs 35 mins. Yield 1 loaf, 12 servings",
7,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,7,"2017-09-22 04:40:25","Oatmeal Sandwich Bread",4.76,01/01/2008,"Oats make a bread which is characteristically tender, moist and just slightly sweet, the perfect foil for sandwich fillings as disparate as peanut butter and Marshmallow Fluff or bologna and American cheese. And cinnamon toast made with oatmeal bread — the smell of toasted oats mingling with the heady aromas of cinnamon and melting butter — is enough to get anyone's day off to a very good start indeed.","In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Gently deflated the dough, and transfer it to a lightly oiled work surface. Shape it into an 8"" log. Place the dough in a lightly greased 8 1/2"" x 4 1/2"" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1"" to 2"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.","Prep 15 mins. Bake 35 mins. to 40 mins. Total 2 hrs 40 mins. Yield 1 loaf Nutrition information","Serving Size 50g Servings Per Batch 18 Amount Per Serving: Calories 130 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 4g Protein 4g"
8,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,8,"2017-09-22 04:40:31","Baguette Pan Baguettes",4.8,01/01/2010,"The first goal of every budding artisan bread-baker is a crusty, flavorful baguette. Let this recipe be the starting point on a journey that may last for quite a long time — the ""perfect"" baguette is a goal pursued by even experienced bakers. Just remember — the pleasure is in the journey, not the destination! This recipe will yield excellent flavor and texture every time you experiment.","Poolish Combine the flour, water and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it's at its highest point. Mixer method: Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark. Bread machine method: Place the flour, yeast and salt in the bucket of your bread machine. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Program the machine for dough and press Start. Check the dough after about 10 minutes of kneading; add more flour or water if needed to create a sticky dough. To mix by hand: In a large bowl, combine the dough ingredients with the poolish. Stir until the dough begins to come together. Oil your hands and use a dough scraper to knead the dough right in the bowl - this will help knead the dough without adding too much flour. Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten). Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes. Preheat your oven (and your baking stone, if you have one) to 500°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2-inch deep. Spritz the loaves with water, place them in the oven, and reduce the oven temperature to 475°F. Bake the loaves for 18 to 24 minutes. Remove the loaves from the oven when they're a deep, golden brown, and transfer them to a rack to cool.","Bake 18 mins. to 24 mins. Yield 3 baguettes Nutrition information","Serving Size 1/8 baguette Servings Per Batch 24 Amount Per Serving: Calories 70 Calories from Fat 0g Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 190mg Total Carbohydrate 15g Dietary Fiber 1g Sugars 0g Protein 3g"
9,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,9,"2017-09-22 04:40:32","In Search Of The Perfect Rustic Loaf",4.7777777,01/01/2008,"We've all had it at least once. It has a crisp crust, a chewy interior, large, irregular holes and a slight tang. When toasted, it soaks up butter like nobody's business. In short, it's leavened perfection. French bakers Lionel and Max Poilane have mastered this bread. The rustic bread has become upper crust, but its roots are peasant. Its many names reflect this: rustic bread, farm bread, country bread, pain de campagne and hearty country loaf. Although it requires time, this bread thrives on long periods of ""neglect"", making it ideal for busy farm (and city) kitchens. But can this bread be made in the bread machine? We weren't sure until good friend and freelance food writer Marcy Goldman, sent us a recipe she'd developed for her bread machine. After following her formula and tasting her delicious rustic loaf, we concluded that this bread can indeed be made with the help of a bread machine. Watching friend and local restaurateur Rebecca Cunningham turn out her near-perfect, Poilane-inspired loaves by hand made us even more eager to take up the challenge of making a bread machine version. So, with thanks to Marcy, and after experimenting with different proportions of liquid to flour, as well as alternate rising and baking methods (which you'll find detailed in the notes at the end), here's a loaf the Poilane family would be proud of.","To make the sponge: Place all of the sponge ingredients in the bucket of your bread machine. Program the machine for dough or manual, press start, and let the machine run until everything is thoroughly combined. Close the lid, cancel the machine, and let the sponge rest at room temperature overnight, or for 8 to 12 hours. The next day, add all of the dough ingredients to the sponge in the bucket. Program your machine for dough or manual, and press start. As the dough begins to mix it should form first a soft mass, then eventually a ball that's soft, but not overly sticky. Adjust with additional flour or water as necessary. When the cycle is complete, remove the dough from the machine. Cover it and let it rest for 30 minutes. If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it. When you're ready to work with it, deflate the dough gently and form it into a round ball, Place the ball, seam side-down, on a cornmeal-dusted baking sheet. Cover the dough lightly. Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour (or longer, if the dough has been refrigerated). Don't let it rise too much, since it rises some more in the oven and, if it's over-proofed initially, it'll collapse as it bakes. Preheat the oven to 475°F. Make several 1/4"" to 1/2"" slashes or crosshatches in top of the loaf. Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack. Spritz the oven walls every few minutes for the first 15 minutes of baking. Lower the heat to 425°F (this reduction in heat mimics the ""falling oven"" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes. The interior temperature of the bread should register at least 190°F on a digital thermometer. Remove the bread from the oven, and cool it on a rack before slicing. Store, cut side down, on a counter (do not cover). Yes, this really works; your bread will remain fresh but not soggy for several days. (See ""tips,"" below).","Prep 30 mins. Bake 30 mins. to 35 mins. Total 13 hrs Yield 1 large loaf, about 24 hearty servings Nutrition information","Serving Size 1 slice (47g) Servings Per Batch 24 Amount Per Serving: Calories 87 Calories from Fat Total Fat .2g Saturated Fat Trans Fat Cholesterol Sodium 267mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 1g Protein 3g"
10,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,10,"2017-09-22 04:40:39","Sue's Favorite Potato Rolls",4.866667,11/19/2014,"Sue Gray, a long-time King Arthur Flour employee-owner and creator of so many of our wonderful mixes and gluten-free products, says these rolls are a Thanksgiving must-have in her house. ""Butter in the dough plus extra butter brushed on once they're baked really takes these over the top,"" says Sue.","Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. ""That's my favorite method of kneading yeast dough,"" says Sue. Add the soft butter. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease two 9"" round cake pans, or a 9"" x 13"" pan. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9"" x 13"" pan), spacing them evenly; they won't touch one another. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Brush with melted butter, if desired. Serve warm, or at room temperature. Yield: 16 rolls.","Prep 20 mins. to 30 mins. Bake 20 mins. to 25 mins. Total 2 hrs 40 mins. to 3 hrs 25 mins. Yield 16 rolls Nutrition information","Serving Size 1 roll (51g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 20mg Sodium 200mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 4g Protein 4g"
11,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,11,"2017-09-22 04:40:42","Sandwich Bread for the Mini Zo Bread Machine",4.866667,01/01/2010,"King Arthur has a number of devoted bread-machine bakers, and this is everyone's favorite sandwich loaf. High-rising, close-grained, and with a hint of sweetness, it slices without crumbling and keeps well on the counter. This version is perfect for Zojirushi's 1-pound bread machine.","Place all ingredients into the pan of your machine, and program the machine for Basic White Bread. Press start. Remove the bread when it's done, and turn it out of the pan onto a rack to cool.","Prep 10 mins. to 10 mins. Bake 60 mins. to 60 mins. Total 3 hrs 30 mins. to 3 hrs 30 mins. Yield 1 loaf",
12,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,12,"2017-09-22 04:40:47","Harvest Wheat Bread",4.785714,01/01/2008,"Crunchy-chewy bits of cracked wheat and sunflower seeds add texture and interest to your favorite ham, turkey or veggie sandwich. One trick to a tasty grain-filled loaf? Soaking the cracked wheat in water before you combine the dough softens the grains and adds moisture to the final product.","Combine the cracked wheat and boiling water in the pan of your bread machine, and let the wheat soften for 30 minutes. Place the remaining ingredients into the pan in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Store, wrapped, on the counter for up to 5 days, or freeze for up to 3 months.","Prep 10 mins. Bake 35 mins. to 45 mins. Total 4 hrs 10 mins. to 4 hrs 20 mins. Yield one 8 1/2"" x 4 1/2"" loaf",
1060,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,70,"2017-09-22 04:43:24","Turkey Stuffing Bread",4.928571,01/01/2008,"This assertively seasoned bread is just the ticket for Thanksgiving. Bake it a couple of days beforehand, cut it into cubes, let dry a bit, and use it to stuff your turkey. Or toast to enjoy it as the main element in a turkey sandwich; you'll think you're eating turkey and dressing all over again!","Bake this bread on the regular (white bread) cycle of your machine, on a light or medium setting.","Prep 10 mins. Total 3 hrs 10 mins. to 3 hrs 40 mins. Yield 1 small or 1 large loaf",
1065,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,188,"2017-09-22 04:49:48","Stuffed Breakfast Crescent",5.0,12/19/2011,"This crescent is a glorified ""breakfast sandwich"" to go. Warm, savory filling and crispy crust... it's all there. Bake it the night before and reheat. Or, for fresh-baked goodness, shape the night before, cover and refrigerate, then bake the next morning, adding 5 to 10 minutes to the baking time.","To make the dough: Mix and then knead all the dough ingredients together to make a smooth, slightly sticky dough. This will take about 7 minutes in a stand mixer; or use the dough setting on your bread machine, allowing the machine to complete its cycle and skipping to step #3 below. Transfer the dough to a lightly greased bowl or 8-cup measure, cover it, and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk. While the dough is rising, stir together the filling ingredients. On a lightly floured or lightly greased work surface, roll the dough into a 9"" x 15"" rectangle. Sprinkle the filling atop the dough, leaving a 1"" border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal. Pick up the log of dough and transfer it, seam-side down, to a parchment-lined baking sheet. Shape it into a crescent or horseshoe shape. Make cuts (about 1/2"" deep) at 1"" intervals across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes. Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 to 30 minutes, or until it's golden brown. Allow it to cool for 10 minutes before serving warm. Yield: 8 to 10 servings.","Prep 20 mins. to 30 mins. Bake 25 mins. to 30 mins. Total 1 hrs 45 mins. to 2 hrs 30 mins. Yield 1 large loaf, 8 to 10 servings Nutrition information","Serving Size 155g Servings Per Batch 8 Amount Per Serving: Calories 392 Calories from Fat Total Fat 18g Saturated Fat Trans Fat Cholesterol 46mg Sodium 882mg Total Carbohydrate 38g Dietary Fiber 2g Sugars 1g Protein 17g"
1100,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,227,"2017-09-22 04:52:02","Portuguese Muffins",4.6,01/01/2008,"A Portuguese muffin looks like a very large English muffin, without the cornmeal on the bottom or the craggy holes within. About 4"" in diameter, and a good 1"" thick, this soft, almost doughy bun is delicious toasted and slathered with butter and jam, à la English muffin; and it's equally good as the basis for a sandwich. Many Cape Cod restaurants serve their signature sandwiches on Portuguese muffins. The potato and soy flour, though optional, both contribute to the muffin's soft, tender texture.","To make by hand or with an electric mixer: Scald the milk (heat it just until small bubbles form), then pour it over the butter. Set the mixture aside to cool to lukewarm. In a large bowl, or in the bowl of an electric mixer, combine all of the dry ingredients, whisking thoroughly. (This prevents the potato flour from lumping). Add the remaining ingredients, mixing to form a workable dough. Knead the dough until it's smooth; this should be a soft (though not sticky) dough. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 90 minutes; it'll become quite puffy. To make with a bread machine: Place all of the ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, examine the dough, and adjust its texture as necessary with additional flour or water. The dough should have formed a smooth, cohesive ball. Allow the machine to finish its cycle. Transfer the dough to a lightly oiled work surface, and divide it into 10 pieces, each about 3 1/4 ounces in weight. Form the dough into tight balls, and let them rest, covered, for about 30 minutes. Flatten the balls into circles 4"" to 5"" in diameter and about 1/2"" thick. Place the muffins on a lightly greased or parchment-lined baking sheet, leaving about 1 1/2"" between them. Place a piece of parchment paper atop the muffins, or lightly grease the bottom of the second baking sheet. Place it atop the muffins, and let them rise for 45 minutes, or until they're about 3/4"" thick. Bake the muffins in a preheated 400°F oven for 18 to 22 minutes, leaving the second baking sheet in place; this will help keep the muffins flat. Remove the top baking sheet, and test to make sure the muffins are done; they'll be golden brown on the top and bottom, with paler sides. Remove them from the oven, and cool on wire racks. Store, well-wrapped, for 3 days on the counter, or freeze for up to a month.","Prep 35 mins. Bake 18 mins. to 22 mins. Total 3 hrs 38 mins. Yield 10 large muffins",
1066,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,278,"2017-09-22 04:55:07","Sweet Pull-Apart Bread",5.0,01/01/2008,"This coffeecake-like loaf (a.k.a. monkey bread) is a fun weekend treat — each person can ""grab and go"" as they cycle through the kitchen at breakfast-time.","Place all of the dough ingredients into the bucket of your bread machine. Program the machine for dough, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be smooth and very soft, though it should form a ball and clean the bottom and sides of the bucket. Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle. Turn the dough out onto a lightly floured surface, and divide it into 32 small pieces, each about 1 1/2"" in diameter. Whisk together the brown sugar and cinnamon. Dip the balls in the melted butter, roll them in the cinnamon-sugar, and layer them in the bucket. Place the bucket in the machine, close the lid, and allow the bread to rise until doubled, about 1 hour. Program the machine for bake only, 65 minutes, light crust, and press Start. When the cycle is complete, let the bread stand for a few minutes, then remove the bucket and turn the bread out onto a serving platter.","Prep 15 mins. Bake 1 hrs 5 mins. Total 3 hrs 20 mins. Yield 10 small servings, or 4 to 6 more generous servings.",
1061,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1061,"2017-09-22 05:39:34","Rosemary Potato Rolls",5.0,01/01/2008,"These moist rolls are fantastic with chicken or egg salad for a quick and easy (but still elegant) summer lunch.","Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle, and start the machine. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough. When the cycle is complete, transfer the dough to a well-floured or lightly greased work surface. This dough is quite sticky, so be prepared with extra flour. Fold the dough over several times to expel any excess carbon dioxide, then divide it into 12 equal pieces. Let the pieces relax for 10 minutes or so, for easier shaping. Roll each piece into a 10"" rope; coil each rope (like a sleeping snake), and tuck in the end so that it pokes up through the middle. Place the rolls about 2"" apart on a baking sheet that's been lightly dusted with cornmeal. Cover them with a proof cover or with greased plastic wrap, and let them rise for 45 minutes, or until they're puffy. While the rolls are rising, preheat the oven to 375°F. Brush the tops of the risen rolls with beaten egg, and sprinkle them lightly with kosher or another coarse salt. Bake them for 15 to 20 minutes, or until they're golden brown. Remove them from the oven, and allow them to cool completely before serving. Store, well-wrapped, for 3 days at room temperature, or freeze for longer storage.","Prep 20 mins. Bake 15 mins. to 20 mins. Total 1 hrs 30 mins. to 1 hrs 35 mins. Yield 12 rolls Nutrition information","Serving Size 1 roll, 63g Servings Per Batch Amount Per Serving: Calories 158 Calories from Fat Total Fat 3g Saturated Fat Trans Fat Cholesterol 18mg Sodium 375mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 1g Protein 5g"
1062,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1062,"2017-09-22 05:39:35","Malted Wheat Bread",4.857143,01/01/2008,"This hearty high-fiber, moist loaf features the delightfully nutty flavor of malted wheat.","Mix and knead together all of the ingredients — by hand, mixer, or bread machine — until the dough is smooth and supple, 6 to 8 minutes. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 60 minutes. Preheat your oven to 350°F. Grease a 8 1/2"" x 4 1/2"" loaf pan and set it aside. Transfer the dough to a lightly oiled work surface, and shape it into an 8"" log. Place the log in the prepared pan, cover the pan loosely with greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1"" above the edge of the pan. Bake the bread for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Its interior will register 195°F on an instant-read thermometer when it's done. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store for 5 days well-wrapped at room temperature, or freeze for 3 months.","Prep 20 mins. Bake 40 mins. Total 3 hrs Yield one 8 1/2"" x 4 1/2"" loaf, 16 slices",
1063,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1063,"2017-09-22 05:39:41","Herb Bread with Biga Gone Wild",4.8333335,01/01/2008,"A biga is a pre-fermented dough that the French call pâte fermentée. It's started with a tiny bit of yeast, and allowed to work for several hours. The advantage of making a biga is that because it ferments for a long time, it adds flavor and character to the bread you make with it. Bigas work well in lean doughs, doughs used to make baguettes and country-style breads, but what would it do in a more conventional (American-type) loaf? Here is a recipe that resulted from a little experimentation.","To make the biga: In a small mixing bowl, combine all of the biga ingredients, cover, and set aside for 8 to 12 hours. To make the dough: Combine the biga and all of the dough ingredients except the onion — by hand, mixer, or bread machine — kneading until the dough begins to smooth out. Add in the onion near the end of the kneading process. If using a bread machine, remove the dough at the end of the kneading cycle. Lightly grease the bowl, place the dough in it, cover, and let it rest/rise for about 45 minutes. Take out the dough, gently deflate it by folding it in onto itself, turn it over, and place it back in the bowl. Let it continue to rise for a further 45 minutes to an hour. When the dough has not quite doubled in size, take it out of the bowl and place it on a lightly floured surface. Cut it in half. You can shape each half to make loaves in 8 1/2"" x 4 1/2"" pans; you can make free-form boules, or you can a sandwich loaf and a boule (for those of you who have trouble making choices, or just like to fill your breadbox with a variety of different shapes). Let the loaves rise until they're emerging over the top edge of the pan (in the case of the pan loaves), or until the boules appear fully (but not overly) expanded. While the bread is rising, preheat the oven to 350°F for pan loaves, or 425°F for boules or hearth-style breads. Bake the pan loaves for about 35 minutes. For boules, bake in approximately the same length of time. The boule will be crustier, more of a ""country"" loaf. Remove the bread from the oven and, if it's in a pan, turn it out of the pan. Cool the loaves on a wire rack. Store well-wrapped at room temperature for up to 5 days, or frozen for 3 months.","Prep 30 mins. to 35 mins. Bake 35 mins. Total 11 hrs 35 mins. to 11 hrs 40 mins. Yield 2 loaves Nutrition information","Serving Size 48g Servings Per Batch 34 Amount Per Serving: Calories 86 Calories from Fat Total Fat 1g Saturated Fat Trans Fat Cholesterol Sodium 175mg Total Carbohydrate 16g Dietary Fiber 1g Sugars 1g Protein 3g"
1064,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1064,"2017-09-22 05:39:47","Mona's Braided Onion Loaf",5.0,01/01/2008,"Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Filling each strand of the braid makes for a flavorful and beautiful loaf.This makes one giant (18"") braid, or two smaller loaves, if you like.","Combine all of the dough ingredients — using your hands, a mixer or a bread machine — until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy, about 1 to 1 1/2 hours. To make the filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. To assemble the bread: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18"" x 12"" rectangle, and cut it lengthwise into three 18"" x 4"" strips. (See ""tips"", below.) Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough. The logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Preheat the oven to 375°F. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to a month.","Prep 30 mins. Bake 35 mins. to 40 mins. Total 3 hrs 15 mins. to 3 hrs 50 mins. Yield one large loaf, 16 servings Nutrition information","Serving Size 1 slice, 85g Servings Per Batch 16 slices Amount Per Serving: Calories 201 cal Calories from Fat Total Fat 8g Saturated Fat Trans Fat Cholesterol 32mg Sodium 307mg Total Carbohydrate 25g Dietary Fiber 1g Sugars 3g Protein 5g"
1067,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1067,"2017-09-22 05:39:50","Hummus Bread",5.0,01/01/2008,"Made from ground sesame seeds, tahini contributes a nutty flavor to hummus, a garbanzo bean dip that originated in the Middle East. Adding the hummus to your bread — coupled with garlic oil — enhances winter soups or stews, as well as a salad of fresh spring greens.","To make the dough in a bread machine: Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for basic or white bread, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. To make the dough by hand: Combine all of the dough ingredients, mix and knead until smooth, and let rise for 1 hour. Shape the dough into a loaf, place the loaf in an 8 1/2"" x 4 1/2"" lightly greased loaf pan, and let it rise, covered, for about 1 hour, or until it's crowned about 1"" over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 minutes, or until an instant-read thermometer inserted into the center registers 190°F. Store, well-wrapped, for 5 days on the counter, or freeze for 3 months.","Prep 25 mins. Bake 35 mins. Total 3 hrs Yield one 8 1/2"" x 4 1/2"" loaf",
1068,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1068,"2017-09-22 05:39:52","Lemon Sugar Crunch Buns",5.0,12/28/2011,"A light and airy sweet roll gets a crackly, crunchy topping of lemon sugar cookie dough before being baked to sweet perfection. Each bun is unique and adds a quirky note of whimsy to your breakfast bread basket.","Prepare the sweet vanilla yeast dough by hand, machine or on the dough cycle of your bread machine. Allow the dough to rise for 60 minutes or until full and puffy. Divide the risen dough into 8 equal portions and shape into round buns. Place on a parchment-lined baking sheet. Set aside while you prepare the lemon crunch dough. Preheat the oven to 350°F and combine the cake flour blend, sugar, butter, lemon powder (or zest) and baking powder in a small bowl until crumbly. Add the egg and enough cream or milk to make a soft, sticky cookie dough. Dip your fingers in cold water and scoop up about 2 tablespoons of the lemon dough. Use your wet hands to mold it around one of the buns. The water will keep the dough from sticking to you, and help smooth out the lemon dough. If desired sprinkle the buns with coarse white sparking sugar. Place the lemon dough coated buns on the baking sheet to rise, covered, for 25 to 30 minutes or until full and round. Bake for 25 to 30 minutes or until the bottom edges of the buns just begin to turn brown. During the baking, the lemon dough will crinkle and crackle over the sweet dough. Each will be unique. Remove the buns form the oven and allow to cool for 15 minutes before serving. Store the buns at room temperature in a plastic bread bag for up to 4 days. The crackle will soften over time, but is still delicious. Yield: 8 large buns.","Prep 15 mins. to 20 mins. Bake 25 mins. to 30 mins. Total 2 hrs 10 mins. to 2 hrs 30 mins. Yield 8 large buns",
1069,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1069,"2017-09-22 05:39:55","Chimichurri Rolls",5.0,01/01/2008,"You won't need to worry about transporting any sauce when the spicy Argentinian chimichurri flavor is baked right into the rolls. Try these savory rolls, loaded with garlic, onion, and parsley, with grilled hamburgers, sliced beef or smoked turkey. They pack a punch with the addition of cayenne; tone it down if you like less heat.","Place all of the ingredients into the pan of your bread machine according to the manufacturer's recommendations. Program for Dough or Manual, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough. When the cycle is complete, remove the dough from the machine and divide it into 12 equal pieces. Shape each piece into a ball, and place the balls 2"" apart on a baking sheet lightly dusted with cornmeal. Cover with a proof cover or greased plastic wrap, and let the rolls rise for 45 minutes, or until they're quite puffy. Preheat the oven to 375°F. Bake the rolls for 15 to 20 minutes, or until they're golden brown. Remove them from the oven, and allow them to cool completely before serving. Store, wrapped, at room temperature for up to 3 days, or in the freezer for up to a month.","Prep 15 mins. Bake 15 mins. to 20 mins. Total 1 hrs 45 mins. to 1 hrs 50 mins. Yield 12 rolls Nutrition information","Serving Size 1 roll Servings Per Batch 12 rolls Amount Per Serving: Calories 153 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 278mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 1g Protein 4g"
1070,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1070,"2017-09-22 05:39:57","Peach Cobbler à la Bread Machine",5.0,03/13/2012,"Cobbler is a wonderful year-round treat, especially when it's made with the freshest fruits of the season. In summer, there's nothing better than peach cobbler made with truly ripe peaches. But in winter? Frozen peaches will do just fine. Your Zojirushi bread machine does double duty as a mini-oven here.","Remove the paddles from the machine's bucket. Program the machine for bake, 70 minutes; add the keep-warm option if desired. Lightly grease the inside of the bucket. To make the filling: Combine all of the filling ingredients, and spoon into the bucket. To make the topping: Whisk together the flour, salt, sugar, and baking powder. Using a pastry cutter, a fork, or your fingers, work the butter into the dry ingredients until the mixture is crumbly. Add the milk or cream, stirring just until combined. Pat the biscuit topping over the fruit. Place the bucket in the machine, and press start. When the machine has completed the bake cycle, serve immediately; or leave the cobbler in the machine on the keep-warm cycle. The juice in the filling will be quite liquid if served right away, which isn't necessarily a bad thing; gently crush the biscuit topping to absorb the liquid. If you prefer a more solid cobbler, wait about 20 minutes; the filling will firm up a bit.","Prep 15 mins. to 20 mins. Bake 1 hrs 10 mins. to 1 hrs 10 mins. Total 1 hrs 25 mins. to 1 hrs 30 mins. Yield about 6 servings",
1071,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1071,"2017-09-22 05:40:02","Rye Bread for Sandwiches",5.0,01/01/2008,"Nothing says lunch like a Reuben on dry-grilled rye bread with corned beef, sauerkraut, and Swiss cheese. Add a kosher dill pickle for a mini version of paradise on earth.","Place all of the ingredients into the pan of your bread machine according to the manufacturer's directions. Program the machine for basic bread, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency by adding a tablespoon or so of water if it seems dry and looks ""gnarly."" The dough should be firm, though slightly sticky. Allow the machine to complete its cycle. Remove the bread when it's finished baking, and transfer it from the pan to a wire rack to cool. Store, well-wrapped, at room temperature for 4 days, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 20 mins. Yield one 8 1/2"" x 4 1/2"" loaf",
1072,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1072,"2017-09-22 05:40:04","Semolina-Garlic-Parmesan Swirl Loaf",5.0,01/01/2008,"Need a reminder of the too-brief summer past? It's easy to make this savory dough in the bread machine and use it as a jelly roll kind of wrap for roasted garlic, Parmesan cheese, and Italian herbs.","To make the dough: Place the dough ingredients into the bucket of your bread machine following the manufacturer's instructions (usually, liquids first). Program the machine for basic or white bread, medium crust, or if you're going to bake the bread in a conventional oven, program for manual or dough. Press Start. After 10 minutes of kneading, adjust the consistency of the dough by adding water or flour to make a soft, sticky dough. After the first rise, remove the dough from the machine and transfer it to a lightly oiled work surface. Shape it into an 8"" x 18"" rectangle. Dimple and stretch the dough into shape with your fingertips. It'll probably end up no more than 1/2"" thick. Cover the dough and let it rest while you prepare the filling. To make the filling: Squeeze the roasted garlic pulps from their little parchment tubes. Don't worry, the skins stay pretty much in your hand and any strays are easily identified and recovered. Mash the garlic into a paste and then spread it over the dough. (It won't be evenly distributed, that's fine.) Whisk the egg white and salt until foamy. Brush the wash over the garlic. Evenly distribute the Parmesan, bread crumbs and herbs over the garlic, leaving one short (8"") end clear. Starting with the opposite short edge, roll the dough toward the bare edge, forming it into a log and pinching the seam closed. Pinch the ends shut as well. You may need to tuck them under a bit to fit the loaf back into your bread machine bucket or into a loaf pan. To bake the bread: To complete the recipe in the bread machine, remove the paddle(s), place the bread back in the bucket, seam-side down, close the lid, and let the machine finish its cycle. To finish the recipe in the oven, preheat the oven to 375°F. Place the bread seam-side down in a lightly greased 9"" x 5"" bread pan, or on a parchment-lined baking sheet. Cover the loaf lightly with a towel or plastic wrap, and let it rise for about 45 minutes, or until it's puffy looking. The dough should crest almost an inch above the pan sides, and should hold your finger's indentation if you poke it. Use a pair of scissors to snip several small slashes into the loaf, about every 2"". The cuts should be about 1 1/2"" deep and 3/4"" wide. Bake the bread for 45 to 50 minutes, rotating the pan halfway through the time for more even baking. If you have an instant-read thermometer, the bread's internal temperature should read between 190°F and 200°F. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the loaf, well-wrapped, at room temperature for up to 5 days or freeze for up to 3 months.","Prep 40 mins. to 45 mins. Bake 35 mins. to 1 hrs 30 mins. Total 4 hrs 25 mins. to 6 hrs 15 mins. Yield one 9"" x 5"" loaf, 16 servings Nutrition information","Serving Size 1 slice, 62g Servings Per Batch 16 slices Amount Per Serving: Calories 170 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 351mg Total Carbohydrate 26g Dietary Fiber Sugars Protein 7g"
1073,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1073,"2017-09-22 05:40:09","Pineapple-Dijon Bread",5.0,01/01/2008,"Deconstruct your favorite flavors of a pineapple-glazed ham, and put them in a loaf of bread instead. The flavor is subtle, but the loaf has an unmistakable mustard aroma. Add thinly sliced ham or prosciutto for different twist on Sunday dinner.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for basic bread, light crust, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the loaf completely before serving. Store at room temperature, well-wrapped, for up to 5 days, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 20 mins. Yield 1 loaf, 16 slices Nutrition information","Serving Size 58g Servings Per Batch 16 Amount Per Serving: Calories 149 Calories from Fat Total Fat 2g Saturated Fat Trans Fat Cholesterol Sodium 217mg Total Carbohydrate 27g Dietary Fiber 1g Sugars Protein 4g"
1074,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1074,"2017-09-22 05:40:15","Cilantro Scallion Rolls",5.0,01/11/2016,"With a bit of bite from the greens against a mellow, honey-tahini background, these rolls are strikingly pretty, completely dairy-free, and unusual enough to get attention at any meal.","For the dough: In a large bowl or the pan of your bread machine set on the dough cycle, combine the water, yeast, salt, sugar, and sesame oil. Whisk together 1 cup of the flour with the potato flour or potato flakes, and add to the water. Add the remaining flour and mix until a soft dough forms (or start the bread machine). Adjust the dough's consistency by adding water or flour by the tablespoon as needed. Knead the dough for 6 minutes in a mixer at medium speed, or 8 to 10 minutes by hand. The dough should be soft and smooth, but not stick to your finger when lightly touched. Cover the mixing bowl or transfer the dough to a greased 8-cup container and let the dough rise for about an hour, until doubled. If using a bread machine, simply let it finish its cycle after checking the consistency. To make the filling: Mix the tahini, honey, and sesame seeds together until no lumps remain. Stir in the scallions and cilantro. To shape the rolls: Deflate the dough and roll it out on a lightly floured surface to a 10"" x 16"" rectangle. Spread the filling over the dough, leaving 1/2"" on each of the long sides bare. Roll the dough up from the long side and pinch edges together. Using a sharp knife or dental floss, slice the dough into 12 pieces. Place the rolls, cut side up, on a parchment-lined baking sheet 1/2"" apart. Cover with greased plastic wrap and let rise for 20 minutes while you preheat the oven to 350°F. Once the rolls have risen enough to look puffy, brush the tops with water and sprinkle with the mixture of black and white sesame seeds. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and serve warm.","Prep 35 mins. Bake 20 mins. to 25 mins. Total 2 hrs 20 mins. Yield 12 rolls Nutrition information","Serving Size 1 roll, 67g Servings Per Batch 12 rolls Amount Per Serving: Calories 174 Calories from Fat 63 Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 298mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 3g Protein 5g"
1075,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1075,"2017-09-22 05:40:16","Rum-Raisin Bread",5.0,11/12/2015,"A tender, lovely bread, with great flavors. You could change the fruit to suit your tastes, but the rum-raisin combo is mighty good. An excellent bread to serve up for company, or to treat yourself.","To make the bread: Combine the rum and raisins in a small, nonreactive bowl and set aside to soak for about 30 minutes. Place the remaining ingredients into the bucket of your bread machine in the order listed, select the dough cycle, and press Start. When the machine beeps for additions, add the raisins and any remaining rum. Check the consistency of the dough, adjusting it with a tablespoon more water or flour if necessary to make a smooth ball of dough. Let the machine complete its cycle. To shape and bake: Gently deflate the risen dough, divide it into thirds, and fold each piece over on itself so the cut edge is inside the ball of dough. Cover and let the dough rest for 10 minutes. On a lightly floured surface, roll each piece of dough to a 12"" rope. Place two of the pieces on a piece of parchment crossing each other. Lay the third piece over the top. Braid the bread from the center to the ends on both sides. (Braiding this way keeps the dough more uniform instead of having one long, stretched-out end.) Pinch the ends together and tuck them underneath. Cover with greased plastic and let the braid rise for 30 to 45 minutes, until almost doubled. Toward the end of the rising time, preheat the oven to 375°F. Brush the top of the bread with egg wash, if desired. Bake for 35 to 40 minutes, until a deep golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and cool completely before glazing. To make the glaze: Combine the confectioners' sugar with enough milk to make a spreadable glaze; stir in the butter-rum flavor. Drizzle or brush the glaze on top of the braid.","Prep 30 mins. to 60 mins. Bake 35 mins. to 40 mins. Total 1 hrs 5 mins. to 1 hrs 40 mins. Yield 1 large loaf, 20 slices Nutrition information","Serving Size 41g Servings Per Batch 20 Amount Per Serving: Calories 112 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 14mg Sodium 125mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 7g Protein 3g"
1076,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1076,"2017-09-22 05:40:19","Moravian Fruit Coffeecake",5.0,09/04/2012,"Moravian Sugar Cake is a traditional recipe found in various parts of the country, including Pennsylvania and North Carolina. Moravians, a religious denomination native to the former country of Czechoslovakia, brought the recipe with them when they immigrated during the last century. Though the religion itself embraces discipline and austerity, the sugar cake recipe doesn't reflect those traits; it is a rich, sweet and sumptuous confection.","To make the dough: This can be done 3 different ways. Bread machine method: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Mixer method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Manual method: In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. If using the manual or mixer method: Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Transfer the dough to a lightly greased 18"" x 13"" half sheet pan. Roll it into a rough 12"" x 8"" rectangle, forming a lip with your fingers all around the edges. Spread the fruit over the crust; it'll make a single layer that covers most of the crust. Sprinkle the Pie Filling Enhancer over the fruit. Cover the cake with plastic wrap, and set it aside to rise for 1 hour, or until it looks puffy. To make the topping: Combine the brown sugar, cinnamon, and ClearJel and sprinkle over the fruit, then drizzle the butter over the sugar, followed by the heavy cream. Bake the cake in a preheated 375°F oven for 30 minutes, or until it's golden and bubbly on top. Remove it from the oven, and gently slide it from the pan onto a rack to cool. Serve warm, or at room temperature.","Prep 45 mins. to 60 mins. Bake 30 mins. to 40 mins. Total 1 hrs 30 mins. to 2 hrs Yield 16 servings Nutrition information","Serving Size 1 square Servings Per Batch 16 Amount Per Serving: Calories 208 Calories from Fat 35 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 18mg Sodium 174mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 14g Protein 3g"
1077,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1077,"2017-09-22 05:40:23","Bread Machine Bread - Easy As Can Be",4.736111,12/26/2014,"King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Its high protein level (11.7 grams per cup), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour. This recipe makes a reliably high-rising loaf, with soft, springy texture and nicely balanced flavor.","Put all of the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.","Prep 5 mins. to 10 mins. Bake 60 mins. to 60 mins. Total 2 hrs 20 mins. to 3 hrs 25 mins. Yield 1 loaf Nutrition information","Serving Size 47g Servings Per Batch 18 Amount Per Serving: Calories 120 Calories from Fat 20 Total Fat 2.5g Saturated Fat 1.5g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 2g Protein 3g"
1078,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1078,"2017-09-22 05:40:27","100% Whole Wheat Bread for the Bread Machine",4.5764194,01/01/2008,"This firm, sweet loaf of golden whole wheat bread, perfect for sandwiches and toast, is one we worked out for our Zojirushi bread machine. But fear not; we've included directions for baking the bread by the standard method, as well.","To make bread in a bread machine: Put all of the ingredients into the bread pan in the order listed. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), and press Start. Remove the bread from the machine when it's done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1"", and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools. To make bread by hand: Mix all of the ingredients in a large bowl, or in the bowl of a stand mixer. Knead the dough until it's smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours. Gently deflate the dough and shape it to fit a greased 8 1/2"" x 4 1/2"" loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours. Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool it on a rack.","Prep 5 mins. to 15 mins. Bake 1 hrs 15 mins. to 1 hrs 15 mins. Total 3 hrs 5 mins. to 3 hrs 15 mins. Yield 1 loaf, 18 servings Nutrition information","Serving Size 47g Servings Per Batch 18 Amount Per Serving: Calories 120 Calories from Fat 25 Total Fat 3g Saturated Fat .0g Trans Fat 0g Cholesterol 0mg Sodium 200mg Total Carbohydrate 21g Dietary Fiber 3g Sugars 4g Protein 4g"
1079,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1079,"2017-09-22 05:40:31","Pain de Mie",4.6369863,01/01/2008,"This delicious, fine-grained loaf is perfect for sandwiches and toast — including French toast and melba toast.","Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen. Lightly grease a 13"" pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13"" log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor). Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.","Prep 20 mins. Bake 45 mins. Total 3 hrs 20 mins. Yield 1 loaf Nutrition information","Serving Size 64g Servings Per Batch 18 Amount Per Serving: Calories 180 Calories from Fat 40 Total Fat 4.5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 10mg Sodium 310mg Total Carbohydrate 29g Dietary Fiber 1g Sugars 4g Protein 5g"
1080,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1080,"2017-09-22 05:40:36","Italian Supermarket Bread",4.688679,01/01/2010,"You know that yummy Italian bread you get in the supermarket? The fat, golden, sesame-seed-sprinkled loaf? Yes, you CAN make it at home. Here's how.","In a large bowl, stir together all of the dough ingredients till cohesive. Knead the dough for 5 to 8 minutes, until it's smooth and supple, adding more water or flour as needed. Cover the dough and allow it to rise for 1 hour, or until it's doubled in bulk. Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16"" log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour. Brush the loaves with the egg wash (or spray them with Quick Shine), then sprinkle heavily with sesame seeds. Slash the loaves diagonally, making 3 slashes in each, and immediately put them in the oven. Bake in a preheated 400°F oven for about 25 minutes, until the loaves are golden brown. For the crispiest crust, turn off the oven, prop the door open, and allow the bread to cool in the oven","Prep 15 mins. to 20 mins. Bake 20 mins. to 25 mins. Total 2 hrs 5 mins. to 3 hrs 25 mins. Yield 2 loaves Nutrition information","Serving Size 1 slice (41g) Servings Per Batch 24 Amount Per Serving: Calories 100 Calories from Fat 20 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 200mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 1g Protein 3g"
1081,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1081,"2017-09-22 05:40:41","Hawaiian Buns",4.3265305,04/16/2015,"These pillowy soft dinner rolls are lightly, irresistibly sweet thanks to pineapple juice and brown sugar. The pineapple flavor is subtle, but it'll have you going back for bite after bite. Sweet dough rises slower than those without sugar, and these are no exception. Power through the long rises though, these addicting buns are so worth it.","For the sponge: In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients. Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle. If you find the dough isn't coming together, add a tablespoon or two of flour. Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes. Lightly grease a 9"" x 13"" pan. Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan. Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack. Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage. Yield: 16 buns","Prep 33 mins. to 53 mins. Bake 20 mins. to 25 mins. Total 3 hrs 38 mins. to 4 hrs 33 mins. Yield 16 buns Nutrition information","Serving Size 1 bun, 49g Servings Per Batch 16 servings Amount Per Serving: Calories 149 Calories from Fat 36 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 42mg Sodium 195mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 5g Protein 4g"
1082,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1082,"2017-09-22 05:40:43","Walter Sands' Favorite Bread Machine Bread",4.744186,01/01/2008,"This bread may be prepared and baked right in the machine (1 1/2-pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked in a conventional oven. Either way, it's a good, down-to-earth white sandwich bread. This is a variation on a recipe from Walter Sands, one-time president and owner of the King Arthur Flour company. A member of just one of the many generations of the Sands family associated with the business, Walter made this bread faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank, which kneaded hundreds of loaves of this fragrant, soft sandwich bread with all its happy associations. We've modified Walter's recipe here for use in a bread machine.","Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start. If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it's doubled in bulk. Remove the dough, shape it into a loaf, and place it in a 9"" x 5"" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool, and offer to a friend.","Prep 10 mins. Bake 35 mins. to 40 mins. Total 3 hrs 35 mins. Yield 1 loaf Nutrition information","Serving Size 49g Servings Per Batch 18 Amount Per Serving: Calories 120 Calories from Fat 15 Total Fat 1.5g Saturated Fat 1g Trans Fat 0g Cholesterol 5mg Sodium 270mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 3g Protein 4g"
1083,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1083,"2017-09-22 05:40:48","Basic Sourdough Bread",4.4925375,03/04/2015,"This tangy, soft sandwich loaf recipe was originally developed for the bread machine; we've tweaked it here for those of you without a machine. See our recipe for Bread Machine Sourdough Bread for the original, machine-baked version.","Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk. Lightly grease a 9"" x 5"" loaf pan. On a lightly greased work surface, gently deflate the dough, and form it into a 9"" log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1"" over the rim of the pan. Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.","Prep 10 mins. to 25 mins. Bake 40 mins. to 50 mins. Total 2 hrs 35 mins. to 3 hrs 45 mins. Yield one 9"" loaf Nutrition information","Serving Size 49g Servings Per Batch 18 Amount Per Serving: Calories 110 Calories from Fat 5 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 200mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 0g Protein 4g"
1084,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1084,"2017-09-22 05:40:56","Yeasted Banana Sandwich Bread",4.480769,08/12/2011,"A twist on classic white sandwich bread, this loaf features fresh bananas for a slightly sweeter slice. Excellent with peanut butter, honey or jam, the bread is also delicious with turkey, ham, and curries. French toast made with this loaf is sublime topped with warm maple syrup and diced pecans. We've known folks to eat it for breakfast, lunch, and dinner; all in the same day!","In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour. To make dough in your bread machine: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the first kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple. Transfer the dough to a lightly oiled work surface, and shape it into a log. Place the dough in a lightly greased 8 1/2"" x 4 1/2"" loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it is full and rounded. Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.","Prep 15 mins. to 20 mins. Bake 30 mins. to 45 mins. Total 2 hrs 45 mins. to 3 hrs 10 mins. Yield One 1 pound loaf",
1085,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1085,"2017-09-22 05:41:01","Seeded Rye Sandwich Bread",4.675676,01/01/2010,"This light-colored, light-textured loaf is ideal for sandwiches. It's fine-grained, holds together very nicely when sliced, and is chewy without being tough. For the seeds in this recipe, we've used either caraway, or our Five-Seed Baking Blend (a mixture of caraway, sesame, poppy, flax and fennel seeds); both are delicious, the caraway giving a more traditional flavor, the blend something we consider a bit more interesting. Important information about your Deli Rye Flavor Our Deli Rye Flavor, a pungent combination of rye flour, acetic and lactic acids, and natural flavors, gives your light and dark rye breads that elusive taste of real bakery rye bread. If your rye breads are good but not great; if they're lacking that certain je ne sais quoi, Deli Rye Flavor could be the answer. We've found that 1 teaspoon rye flavor added to a rye bread recipe containing 3 cups of flour will give a mild rye flavor; increase the amount from there till you arrive at the exact flavor you like, trying up to 1 tablespoon per 3 cups of flour. This rye flavor is also wonderful in crackers, Scandinavian flatbreads, and any other bread or flatbread that relies on rye flour as a main ingredient.","If you're making this bread in a bread machine, place all of the ingredients into the machine, program for Basic or White Bread, and press Start. To make bread using the traditional method, whisk together the instant yeast, flours, milk powder, salt, sugar, seeds and rye flavor in a large mixing bowl. Add the water and butter, and mix till well-blended. Knead the dough, either by machine or by hand, for about 10 minutes, or until it's smooth and supple. If you're kneading the dough by hand, we recommend doing so on a lightly greased counter (spray your work surface lightly with vegetable spray), rather than a floured surface; when working on a floured surface, you run the risk of adding too much flour to the dough, which will result in a tough, dry loaf. Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours. Turn the dough out onto a lightly oiled surface, and shape it into an oval. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap, and set it aside till doubled in bulk and risen 1 to 1 1/2 inches over the lip of the pan, about 1 to 1 1/4 hours. Bake the bread in a preheated 375°F oven for 35 minutes, or until it's golden brown and tests done (the interior of the loaf will read 190°F on an instant-read thermometer). Remove the bread from the oven, remove it from the pan, and cool completely on a rack.","Bake 35 mins. Yield 1 loaf",
1086,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1086,"2017-09-22 05:41:03","Savory Cheddar Cheese Bread",4.5789475,02/16/2011,"The bite of cheese in a loaf of plain white bread is always welcome. This bread is very close-grained, and is wonderful for toast or sandwiches — especially grilled cheese! The addition of a half teaspoon of tabasco sauce gives the bread just a hint of heat. The loaf is designed to bake in a Zojirushi full-sized bread machine, though you can certainly prepare and bake the dough by hand: after its first rise, shape the dough and place it in an 8 1/2"" x 4 1/2"" pan; let it rise, then bake it in a preheated 350°F oven for about 35 to 40 minutes.","Put all of the ingredients into the bucket of your bread machine in the order designated. Program the machine for basic bread, light crust setting. Press Start. Check the dough after about 10 minutes of kneading; it should have formed a cohesive ball, and be slightly sticky. Adjust its consistency with additional milk or flour, if necessary. Allow the machine to complete its cycle. Remove the bread from the machine, and cool it on a rack. Yield: 1 loaf.","Prep 5 mins. to 10 mins. Bake 60 mins. to 1 hrs 10 mins. Total 3 hrs 40 mins. to 3 hrs 55 mins. Yield 1 loaf",
1087,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1087,"2017-09-22 05:41:08","Slovak Paska",4.266667,02/25/2013,"The symbolism of bread is commonly observed by Christian cultures throughout the world. During Easter, bread takes many decorative shapes and forms; one of the most beautiful is the egg- and butter-rich Paska, traditionally eaten in Eastern European countries. Paska is often paired with ""hrudka"" (hur-UT-ka), a custard-like cheese; or a delicious sweetened cream cheese spread, Paska Spread. You might also enjoy thick slices of bread sandwiching kielbasa, or your leftover Easter ham. If you have a bread machine, use its dough or manual setting to make the dough, then shape and bake the bread out of the machine for a stunning Easter table centerpiece.","To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it's noticeably puffy. Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other. Take the larger piece, roll into a ball, and place it into a well-greased 9"" x 2"" round pan. Divide the other piece of dough into three equal pieces, and roll each out into a 20"" strand; use the three strands to create one long braid. Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough. Cover the loaf and let it rise until doubled, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F, with a rack in the center. To make the topping: In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the risen loaf, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 35 to 45 minutes, or until it's a rich golden brown. Remove it from the oven, and turn it out of the pan onto a rack to cool before cutting. Yield: 1 large bread, 20 servings.","Prep 20 mins. to 25 mins. Bake 35 mins. to 45 mins. Total 2 hrs 55 mins. to 3 hrs 20 mins. Yield 1 large loaf, 20 servings Nutrition information","Serving Size 1 slice Servings Per Batch 20 servings Amount Per Serving: Calories 247 Calories from Fat 32 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 28mg Sodium 301mg Total Carbohydrate 45g Dietary Fiber 2g Sugars 2g Protein 8g"
1088,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1088,"2017-09-22 05:41:09","Dark Pumpernickel-Onion Loaf",4.724138,01/01/2008,"This assertively flavored loaf makes great sandwiches — particularly pastrami or ham!","To make by hand or mixer: Combine all of the ingredients and mix until cohesive. Allow the dough to rest for 30 minutes, then knead it until it's elastic though still sticky, about 5 to 10 minutes. Allow the dough to rise in a covered bowl for 1 to 2 hours. To make by bread machine: Put all of the ingredients into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle. Turn the dough out onto a lightly oiled surface and form it into an oval; cover and let rise until almost doubled, about 1 1/2 to 2 hours. Preheat your oven to 425°F. Brush with water or egg white, sprinkle with the seeds, if desired, and slash diagonally in several places. Bake the bread for 18 to 22 minutes. The loaf is dark, so check for doneness by thumping (you'll hear a hollow sound) or using an instant-read thermometer inserted into the center of the loaf (the temperature should read 190 to 200°F). Let cool, then wrap the bread and store it for 5 days on the counter, or up to 3 months in the freezer.","Prep 13 mins. Bake 18 mins. to 22 mins. Total 3 hrs 31 mins. to 5 hrs 1 mins. Yield 1 large loaf",
1089,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1089,"2017-09-22 05:41:15","Country Loaf",4.5172415,01/01/2010,"This loaf, like many European loaves, includes a bit of whole grain flour for texture and flavor. For a lighter-colored loaf, cut the pumpernickel or white whole wheat down to just a couple of tablespoons (or eliminate them entirely), while increasing the all-purpose flour to 3 cups.","To make dough using a bread machine: Place all of the ingredients in the order listed above into the pan of your bread machine, select manual or dough, and press start. Jump to step 3 below. To make by hand, or with a mixer: Pour the water into a mixing bowl. Add the yeast and pumpernickel or white whole wheat flour, and let sit for several minutes until the mixture begins to bubble. Stir in the salt and 1 cup of the all-purpose flour and mix well. Gradually add the remaining all-purpose flour until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it for 4 to 5 minutes. Let the dough rest while you clean out and grease your bowl; then knead the dough a few more minutes. The dough should be on the slack side and a little tacky, but shouln't be sticky. When the dough is well-kneaded, place it into the prepared bowl, cover, and let rise until doubled in size, 1 1/2 to 2 hours. If you're using a brotform: When your dough has risen, flour your brotformet heavily and sprinkle some seeds (sesame, flax, caraway, poppy...) or some oat flakes or rye flakes in the bottom. Pick up your dough and work it around in your hands a bit, expelling the air. Make the dough into a ball and place it, ""nice"" side down, into the basket. Drape the dough with lightly greased plastic wrap, and set it aside to rise for 45 minutes, or until it's crowned nicely over the rim of the basket. If you're not using a brotform, simply round the dough into a ball, and place it on a lightly greased or parchment-lined baking sheet. Let the dough rise for about 45 minutes, or until it's noticeably puffy. For dough shaped in a brotform:Have a lightly greased or parchment-lined baking sheet ready. Very gently, roll the dough from the basket onto the baking sheet. It should slip out gracefully, without deflating. if it deflates totally (a small settling is OK), simply form it into a smooth ball, put it back in the basket, and let it rise again (only this time not quite as high). Bake the bread in a preheated 425°F oven for 20 to 25 minutes. For a crunchy, crisp loaf, spray water into the oven with a spray bottle three times during the first 10 minutes of baking. When the bread is done, remove it from the baking sheet, set it on the rack of the oven, turn the oven off, and crack the door open a couple of inches; let the bread cool completely in the oven. If you want a soft loaf, remove the bread from the oven, and from the pan, set it on a rack, and let it cool completely at room temperature. Yield: 1 large loaf.","Prep 10 mins. to 15 mins. Bake 20 mins. to 25 mins. Total 2 hrs 45 mins. to 3 hrs 25 mins. Yield 1 loaf",
1090,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1090,"2017-09-22 05:41:21","Asiago Sun-Dried Tomato Bread",4.736842,01/01/2008,"This recipe comes from Robyn Brown Sargent, one of our baking education specialists. If the spirit moves you to cook, this savory leave-in-the-machine bread is a great accompaniment to scrambled or poached eggs.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the Basic setting, light crust, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 30 mins. Yield one loaf (1 1/2-pounds)",
1091,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1091,"2017-09-22 05:41:22","Ricotta Chive Bread",4.5882354,01/01/2008,"Made start to finish in a bread machine, this bread has a tender crumb and is filled with flecks of green from the chives. If you have wild leeks (ramps) growing in your yard, use them in place of chives.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for basic bread, light crust, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the loaf completely before serving. Store bread, well wrapped, at room temperature for several days. Freeze for longer storage.","Prep 5 mins. Bake 3 hrs Total 3 hrs 5 mins. Yield 1 loaf, 16 slices Nutrition information","Serving Size 1 slice, 43g Servings Per Batch 16 Amount Per Serving: Calories 92 Calories from Fat Total Fat <1g Saturated Fat Trans Fat Cholesterol 2mg Sodium 207mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 1g Protein 3g"
1092,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1092,"2017-09-22 05:41:29","Michelle's Harvest Grains Loaf",4.714286,01/01/2008,"Using a grain mix for a seeded bread really speeds up the process — instead of a tablespoon of this or that, you add the blend and go. With a robust, full-flavored crumb, this harvest grains bread has a toothsome quality that will tolerate the heartiest of sandwiches.","To make dough in a bread machine: Place all of the ingredients into the bucket of your 1 1/2- to 2-pound bread machine in the order recommended by the manufacturer. Place the bucket into the machine (if it's not already there), program the machine for basic or white Bread, Light Crust (or similar settings), and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. When the bread is done, remove it from the machine and cool it on a wire rack. To make manually or with an electric mixer: In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Lightly grease an 8 1/2"" x 4 1/2"" bread pan. Shape the dough into a log; and place it in the pan. Allow the loaf to rise, covered, until it's crowned about 1"" over the rim of the pan. While the bread is rising, preheat the oven to 350°F. Bake for 35 minutes, or until its interior temperature registers 190°F on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 15 mins. Bake 35 mins. Total 3 hrs 20 mins. Yield one 8 1/2"" x 4 1/2"" loaf",
1093,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1093,"2017-09-22 05:41:32","Whole Wheat Cranberry-Orange Loaf",4.6923075,01/01/2008,"Not every holiday bread is sweet, despite the evidence produced by endless variations on egg- and sugar-rich fruit breads. The following dense, chewy country loaf, studded with pecans and cranberries and scented with orange, features the toasty, nutty flavor of whole wheat, and the tang of orange and cranberry tempered by a touch of honey.","To make the sponge: In a large mixing bowl, the bowl of an electric mixer, or in the pan of your bread machine, combine the sponge ingredients, mixing until smooth; it will be stiff. Cover the bowl and allow the sponge to rest for 2 to 10 hours, at your convenience. To make the dough manually or with a mixer: Add all of the ingredients, except the pecans and cranberries, to the puffy sponge. Mix until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is somewhat smooth; since this dough is made almost entirely from whole wheat, it won't be nearly as supple and silky as a white-flour dough. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but won't double in bulk. To make the dough in a bread machine: Place all of the ingredients except the pecans and cranberries into the pan of your bread machine (atop the puffy sponge), program the machine for Dough or Manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be stiff but fairly smooth. Adjust the dough's consistency as necessary with additional water or all-purpose flour. Allow the machine to complete its cycle. Transfer the dough to a lightly greased work surface, and knead in the pecans and cranberries. There's a lot of fruit and nuts here, so don't be discouraged when it appears it doesn't all want to go into the dough; just keep pushing it in and kneading, and eventually it'll all be incorporated. Shape the dough into a flattened 6"" round, place it on a lightly greased or parchment-lined baking sheet, and allow it to rise for 2 hours, or until it's noticeably expanded, though not doubled in bulk. Bake the bread on the middle rack of a preheated 350°F oven for 45 to 50 minutes, tenting it lightly with aluminum foil midway through the baking time if it appears to be browning too quickly. The interior temperature will be between 185°F and 200°F when the bread is done. Remove the bread from the oven, and cool it on a wire rack. Store, well-wrapped, on the counter for 3 days, or freeze for up to 3 months.","Prep 45 mins. Bake 45 mins. to 50 mins. Total 7 hrs 30 mins. Yield 1 loaf, 16 slices Nutrition information","Serving Size 1/2"" slice, 63g Servings Per Batch 16 slices. Amount Per Serving: Calories 180 cal Calories from Fat Total Fat 7.1g Saturated Fat Trans Fat Cholesterol Sodium 203mg Total Carbohydrate 20g Dietary Fiber 4g Sugars Protein 4g"
1094,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1094,"2017-09-22 05:41:38","Cinnamon-Swirl Raisin Nut Bread",4.5833335,01/01/2008,"Who can resist cinnamon-swirl bread? Not us. Not when it's eaten bare-naked plain, not when it's made into a peanut butter and banana sandwich, and especially not when it's toasted and spread with butter. Just the aroma as it nears the end of its toasting time draws people into the kitchen. ""What are you making? It smells so good!"" The test kitchen made this bread two ways. The first, in a 13"" x 4"" pain de mie (pullman) pan, produces a fine-grained bread with thick, tight swirls of cinnamon filling. This is what bread would look like if it were alive and in the military: all straight edges and precise corners. The second way uses two 8 1/2"" x 4 1/2"" loaf pans, producing two airier, more laid-back loaves, loaves that rise and crown to their own preferred heights, and filling that follows (or doesn't) the dough around it. These loaves are much more prone to suffer from the ""filling separating from bread"" syndrome, but don't be sad; they taste just as good, and toast up fine.","To make the dough in a bread machine: Place all of the dough ingredients except the raisins or currants and nuts into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Add the raisins or currants and nuts about 5 minutes before the end of the final knead. Allow the machine to complete its cycle. To make the dough manually or in a stand mixer: In a medium-sized mixing bowl, combine all of the dough ingredients except the raisins or currants and nuts, stirring until the dough starts to leave the sides of the bowl. Knead the dough — by hand or machine — until the dough is smooth and supple. Work in the nuts and raisins towards the end of the kneading time. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour. To make the filling: In a medium-sized mixing bowl, whisk together the dry ingredients, then stir in the eggs and water to make a thick paste. If you've omitted the ClearJel the mixture will be runny and a bit harder to work with, but the finished product will be fine. To make a Pain De Mie loaf: Roll the dough into a 24"" x 12"" rectangle; it'll be about 1/4"" thick. Spread the filling over most of the rectangle, leaving a strip about 1"" wide along one short edge of the dough. Beginning with the short edge with the filling, roll the dough into a log about 12"" long. Use the heel of your hand to seal the dough along the edge. Place the log in a lightly greased 13"" x 4"" x 4"" pain de mie pan. Put the lightly greased lid on the pan, leaving a small crack so that you can check the dough as it rises. Let the dough rise until the pan is about three-quarters full, which will take about 1 1/2 hours or longer. To make two smaller loaves: Divide the dough in half, and roll each half into an 8"" x 14"" rectangle. Fill, seal, and place in the pans as directed on the previous page. Cover the pans, and allow the dough to rise until the pans are about three-quarters full, which will take about 1 1/2 hours or longer. Preheat your oven to 375°F. Bake the pain de mie for 40 minutes, then remove the cover to check that the bread is baked through. If the bread seems very soft, return it to the oven (sans cover) and bake for an additional 5 to 8 minutes. Bake the smaller loaves for approximately 35 minutes. Due to the sugar in the dough, the loaves will brown quickly; tent them with aluminum foil after 15 minutes if necessary. Remove the bread from the pan(s) and allow it to cool completely before slicing.","Prep 22 mins. Bake 35 mins. to 45 mins. Total 3 hrs 27 mins. to 3 hrs 37 mins. Yield 1 pain de mie loaf, or two 8 1/2"" x 4 1/2"" loaves.",
1095,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1095,"2017-09-22 05:41:45","Vermont Oatmeal and Maple Bread for the Mini Zo Bread Machine",4.4166665,01/01/2010,"This loaf is a tasty salute to Vermont's favorite sweetener, maple syrup.","Place the ingredients, in order, in your bread machine. Set the machine for the white bread cycle. Press Start. When the bread is done, remove it from the pan, and turn it onto a rack to cool. Yield: 1 loaf.","Prep 10 mins. to 15 mins. Bake 60 mins. to 1 hrs 10 mins. Total 3 hrs 30 mins. to 3 hrs 45 mins. Yield 1 loaf",
1096,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1096,"2017-09-22 05:41:52","Our Best-Ever Oatmeal Bread",4.5454545,01/01/2008,"OK, we all agree: this is our #1 recipe for oatmeal bread. Sweeter than most, it's nutty, moist and tender, perfect for both toast AND peanut butter sandwiches.","Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a medium-sized bowl, stir, and let the mixture cool to lukewarm. Mix the remaining dough ingredients (using the lesser amount of flour) with the oat mixture, and knead — by hand, mixer, bread machine or food processor — until you've made a soft, smooth dough. Add the extra flour (if necessary) while you're kneading. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be puffy. Gently deflate dough, shape it into a log, and place it in a lightly greased 9"" x 5"" loaf pan. Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise about 45 minutes, or until it's crowned about 1"" over the rim of the pan. Preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it loosely with aluminum foil if it seems to be browning too quickly. Remove it from the oven when the internal temperature registers 190°F on an instant-read thermometer. After 5 minutes, remove the loaf from the pan and allow it to cool on a wire rack. Store, covered, for 5 days at room temperature. Freeze for up to 3 months.","Prep 30 mins. Bake 40 mins. to 45 mins. Total 3 hrs 15 mins. to 3 hrs 20 mins. Yield 1 loaf",
1097,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1097,"2017-09-22 05:41:55","Crunchy Cornmeal & Semolina Bread",4.7,01/01/2008,"You want toast to be crisp and crunchy, right? Well, the cornmeal and semolina (as well as the sesame seeds) add delightful crunch to this bright golden loaf. Just slightly sweet and nutty, it's an ideal candidate for peanut butter and jam.","Combine all of the ingredients — by hand, mixer, or bread machine — kneading to form a soft, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2"" x 4 1/2"" bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan. While the bread is rising, preheat the oven to 375°F. Bake the bread for 30 to 35 minutes, or until it's golden brown and its internal temperature is about 190°F. Remove the bread from the oven, and turn it out onto a wire rack to cool completely. Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.","Prep 30 mins. Bake 30 mins. to 35 mins. Total 3 hrs Yield one 8 1/2"" x 4 1/2"" loaf Nutrition information","Serving Size 1/2"" slice, 50g Servings Per Batch 16 Amount Per Serving: Calories 136 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 202mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 2g Protein 4g"
1098,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1098,"2017-09-22 05:41:57","Taste of Italy Bread",4.6,01/01/2008,"Italians are well known for their seasonings, which provide the tastes of garden and meadow to pastas and sauces. Italian seasoning gives this bread an authentic taste of Italy.","Place all of the ingredients in the pan of your bread machine. Program for Basic Bread, light crust (if your machine has a crust setting) and press Start. Allow the machine to complete its cycle. Cool the bread completely before serving. Store, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 30 mins. Yield one 1-pound loaf, or one 1 1/2-pound loaf",
1099,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1099,"2017-09-22 05:42:00","Multigrain Brown Bread",4.7,01/01/2008,"This bread is tender, sweet and a delicate beige color. The first few ingredients are mixed together in a blender to homogenize the flavors. The loaf is not a lid-bumper, but it will rise at least two-thirds of the way up the pan.","In a blender, blend the milk, water, oil, honey, raisins and brown sugar. Put this mixture, along with the remaining ingredients, into the pan of your bread machine. Program the machine for basic white bread, light crust, and press Start. Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the texture by adding flour or water as needed; the dough should be smooth and supple. Allow the machine to complete its cycle. Store the bread, well-wrapped, on the counter for up to 5 days, or freeze for up to 3 months.","Prep 10 mins. Bake 60 mins. to 60 mins. Total 2 hrs 40 mins. to 3 hrs 25 mins. Yield 1 loaf Nutrition information","Serving Size 1/16 of loaf, 54g Servings Per Batch 16 Amount Per Serving: Calories 125 cal Calories from Fat Total Fat 2.1g Saturated Fat Trans Fat Cholesterol 1mg Sodium 208mg Total Carbohydrate 20g Dietary Fiber 3g Sugars 3g Protein 4g"
1101,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1101,"2017-09-22 05:42:04","Bread Machine Pandoro",4.4444447,01/01/2008,"Pandoro is a classic Italian Christmas bread. This bread, which will fill your kitchen with the scent of lemon as it bakes, is high-rising and sports a wonderful domed top. Its shape makes it perfectly suited to the tall pans that are a feature of most bread machines.","Place all of the ingredients, including the raisin mix, into the pan of your bread machine. Program the machine for Basic White Bread, Light Crust, and press Start. Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the consistency by adding flour or water as needed. It should be smooth and supple. Allow the machine to complete its cycle, and place the finished bread on a rack to cool. Store the pandoro, well-wrapped, at room temperature for up to 5 days.","Prep 10 mins. Total 3 hrs 20 mins. Yield one 1 1/2 pound loaf Nutrition information","Serving Size 1/2"" slice, 53g Servings Per Batch 18 Amount Per Serving: Calories 144 cal Calories from Fat Total Fat 3.8g Saturated Fat Trans Fat Cholesterol 43mg Sodium 210mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 4g Protein 3g"
1102,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1102,"2017-09-22 05:42:09","Cream-Filled Coffeecake",4.375,08/16/2013,"This recipe is recreated from the archives of Doris Knutson, who was famous in Wisconsin for her cream-filled creations. She was asked many times to share her recipe and always declined. Her family gave out the formula at her funeral, which left out any amounts for flour, or baking time, or pan size. We've tested and tweaked, and along the way discovered that Doris was, indeed, a master of her craft. This is a light cake with delicious filling and a sweet, crunchy top.","To make the dough: In a large bowl or the pan of your bread machine, combine the sugar, salt, and butter. Heat the milk and pour over. Stir until the sugar dissolves and the butter is melted. Add the water, eggs, and vanilla, stirring to combine. Let the mixture rest until it cools to lukewarm. Stir in the yeast and the 2 1/2 cups flour. Cover and let rest for 30 minutes. Add the additional 1 1/2 to 1 3/4 cups flour; start with the smaller amount and see how the dough behaves, adding 1/4 cup more if it's still very sticky. Mix and knead for 6 to 8 minutes at slow to medium speed with your mixer; or use the dough cycle on your bread machine. The dough will be soft, smooth, and silky; perhaps just slightly sticky to the touch. Cover the dough and let it rise in a warm place for 1 1/2 hours, until puffy-looking and almost doubled. Or let your bread machine finish its cycle. To make the topping: Combine the brown sugar, butter, salt, cinnamon, and flour, mixing with a fork or your fingers until crumbs form. Set aside. To shape and bake the cake: Deflate the dough, round it into a ball, and place it into a greased 10"" springform pan. Cover with greased plastic or a large inverted bowl until the dough domes an inch above the rim of the pan, about 45 minutes. While the dough is rising, preheat the oven to 350°F. When the dough is ready, sprinkle it with the topping (some will slide down). Bake the cake for 45 to 50 minutes, until a paring knife inserted into the center comes out clean. Remove the cake from the oven and cool it in the pan on a rack for 10 minutes before tilting it out of the pan and returning it to the rack to cool completely. To make the filling: While the cake cools, put the flour in a small saucepan. Add the milk a little at a time, stirring to make a smooth mixture. Cook the flour and milk over medium-low heat just until the mixture thickens. Remove from the heat and cool. In a small mixing bowl, beat the butter and confectioners' sugar together until light and fluffy. Add the vanilla, then whisk into the flour/milk mixture. To assemble: Split the cooled cake horizontally, and spread the filling on the bottom layer. Replace the top and refrigerate the cake until 30 minutes before serving. Yield: 1 large or 2 small cakes, 20 servings.","Prep 3 hrs to 3 hrs 30 mins. Bake 38 mins. to 45 mins. Total 3 hrs 38 mins. to 4 hrs 15 mins. Yield 1 large or 2 small cakes, 20 servings Nutrition information","Serving Size 77g Servings Per Batch 20 Amount Per Serving: Calories 246 Calories from Fat 90 Total Fat 10g Saturated Fat 6g Trans Fat 0g Cholesterol 44mg Sodium 105mg Total Carbohydrate 34g Dietary Fiber 1g Sugars 14g Protein 5g"
1103,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1103,"2017-09-22 05:42:10","Chocolate Caramel Stuffed Monkey Bread",4.625,11/11/2011,"Sweet vanilla yeast dough wraps around tiny bundles of chocolate chips and caramel pieces, then snuggles them together in a bundt-shaped loaf of melted goodness. A rich butter/vanilla glaze completes this decadent special occasion treat. Each diner gets to pull of sections of this bread, like little monkeys sharing the sticky, sweet confection.","Prepare the yeast dough by hand, machine or on the dough cycle of your bread machine. The dough will be soft and smooth. Allow the dough to rise, covered, for 45 to 60 minutes, or until full and puffy. Gently deflate the dough and pat to an 8"" x 10"" rectangle. Cut into 4 equal lengths, then cut each length into 10 pieces. Taking one piece at a time, create a small well in the dough ball and add a few chocolate chips and caramel pieces. Seal the dough into a ball and place in a well-greased 10 cup bundt pan. Continue to fill and add dough balls to the pan until all dough is used. Pour the melted butter/vanilla mixture over the dough and cover the pan with plastic wrap. Allow to rise for an additional 30 minutes or until puffy. Remove the plastic wrap and bake in a pre-heated 350°F for 20 to 30 minutes or until golden brown and crisp on the outside. Turn the hot bread out onto a rimmed serving platter. Allow to cool for 10 minutes. Prepare the glaze by whisking the ingredients together until smooth and pourable, adding more cream if needed. Pour over the bread and serve warm.","Prep 20 mins. to 30 mins. Bake 22 mins. to 30 mins. Total 2 hrs 12 mins. to 2 hrs 32 mins. Yield 1 bundt, 16 servings",
1104,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1104,"2017-09-22 05:42:14","Turkey Tetrazzini",4.5,04/11/2011,"What a great use for leftover turkey or chicken! This rich, satisfying dish was apparently named after Italian diva Luisa Tetrazzini, a coloratura who was a favorite of American opera-goers just prior to World War I. Its provenance is a little hazy, but variations on this recipe have been appearing in print for over 50 years. This recipe is a great candidate for baking in your Zojirushi bread machine. But if you don't have a bread machine, fear not; see the tip below for baking in your regular oven.","Remove the paddles from the bread machine bucket. Lightly grease the inside with non-stick vegetable oil spray. Program the machine for bake, 45 minutes; add the keep warm option, if desired. In a frying pan set over medium heat, melt the butter and sauté the mushrooms until they've given up their liquid, and the liquid has evaporated. Stir in the flour, then the broth, cooking until the mixture thickens. Stir in the cream, sherry, salt, pepper, and Parmesan. Place one-third of the cooked spaghetti; half the meat; and one-third of the mushroom sauce (about 1 cup) in the bread machine bucket. Repeat once more, in the same order; the sauce should end up on top. Combine the bread crumbs, butter, and cheese, and sprinkle on the top. Press Start. When the machine has completed its cycle, remove the bucket and transfer the casserole to a serving dish, or simply serve it right from the bucket. Yield: about 6 cups, 6 to 8 servings.","Prep 20 mins. to 30 mins. Bake 45 mins. to 45 mins. Total 1 hrs 5 mins. to 1 hrs 15 mins. Yield about 6 cups, 6 to 8 servings",
1105,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1105,"2017-09-22 05:42:17","White Chocolate-Cinnamon Bread",4.571429,01/01/2008,"Some of the white chips melt in this dough, contributing to the smooth texture of this bread, while other chips stay whole, giving you a potent burst of the flavor of white chocolate with each bite.","Place all of the ingredients, except the white chocolate, into the pan of your bread machine and program for the basic cycle, light crust (if possible). Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft, but not sticky. If necessary, adjust the dough's consistency with additional water or flour. Add the white chocolate when the machine signals, or about 3 minutes before the end of the kneading cycle. When the kneading cycle stops, check and see if all the chips have been kneaded in; if not, take the dough out of the machine, and knead in any remaining chips by hand. Return the bread to the machine, and allow it to complete its cycle.","Prep 10 mins. Total 3 hrs 20 mins. Yield one 8"" (1 1/2-pound) loaf Nutrition information","Serving Size 65g Servings Per Batch 16 Amount Per Serving: Calories 163 Calories from Fat Total Fat 6.9g Saturated Fat Trans Fat Cholesterol 6mg Sodium 237mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 7g Protein 3g"
1106,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1106,"2017-09-22 05:42:19","P.J.'s Cinnamon-Swirl Bread",4.428571,01/01/2008,"You know how homemade cinnamon swirl bread always falls apart when you cut it? The culprit is the sugar and/or butter that you spread on the dough before rolling. If you roll your dough out and sprinkle it with just cinnamon and a touch of sugar, your loaf will hold together much better.","To make the dough in a bread machine: Put all of the ingredients (except the cinnamon-sugar) into the bucket of your bread machine in the order recommended by the manufacturer, program the machine for dough or manual, and press Start. Examine the dough about midway through the kneading cycle; it should be smooth, not gnarly. Adjust the consistency with additional water or flour, as needed. Allow the machine to complete its cycle. To make the dough manually or with an electric mixer: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients (except the cinnamon-sugar) and, using your hands, a spoon, or your mixer, mix until they form a shaggy mass that begins to pull away from the sides of the bowl Let the mixture rest, covered, for 20 minutes; this gives the gluten time to relax and the flour a chance to absorb the liquid, meaning you'll use less flour when you're kneading the dough (which translates into a better-textured, higher-rising bread). Knead the dough, by hand or mixer, until it's become fairly smooth, adding additional water or flour if necessary. Knead for an additional 2 minutes or so, if you're kneading by hand and you feel the dough isn't quite smooth enough. Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until it's noticeably puffy, about 1 hour. Transfer the dough to a lightly oiled work surface, and let it rest for 5 minutes. Pat or roll it into an 8"" x 15"" rectangle, and sprinkle it evenly with the cinnamon-sugar. Starting with a short end, roll the dough into a tight log. Tuck the ends under, and place the loaf, seam side down, in a lightly greased 8 1/2"" x 4 1/2"" bread pan. Drape the pan with lightly greased plastic wrap (or cover it with an acrylic dough-rising cover), and let the dough rise for 1 to 1 1/2 hours, or until it's risen about 1"" over the top of the pan. Preheat the oven to 375°F. Bake the bread in a preheated 375°F oven for 35 to 40 minutes, or until it tests done. Tent the bread with aluminum foil the final 10 minutes of baking, if it's getting too brown. Remove the bread from the pan and cool it completely on a wire rack. Store, well-wrapped, for 5 days on the counter, or freeze for up to 3 months.","Prep 45 mins. Bake 35 mins. to 40 mins. Total 3 hrs 50 mins. Yield one 8 1/2"" x 4 1/2"" loaf",
1107,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1107,"2017-09-22 05:42:27","Smith Family Pasta Bake",4.571429,10/08/2010,"This down-home casserole is perfect for potlucks or big family gatherings; it fills quite a large pot with a warm, bubbling casserole of pasta, onions, a tomato-y white sauce, and cheese. Even better: the pasta cooks as the casserole bakes, so there's no need to boil up a pound of pasta before you start.","Sauté the chopped onions and garlic in the oil until they're soft and golden. Add the flour to the onions, stirring to combine. Gradually add the milk, stirring until smooth and thickened. Add the mustard, salt, pepper, and nutmeg. Add the pasta sauce, sugar (if desired), and basil. Stir to combine, and remove from the heat. Preheat the oven to 375°F. Lightly grease a large (about 4-quart), deep casserole dish. Pour about 1 1/2 cups (about one quarter) of the pasta sauce into the bottom of the prepared dish. Add 2 cups (one third) of the uncooked pasta, then about 1 cup (one third) of the cheese. Repeat the layers; then add a final layer of sauce, pasta, sauce, and cheese. Sprinkle with Pizza Seasoning, if desired. Bake the casserole for 35 to 45 minutes, until it's bubbling and beginning to brown on top. Remove it from the oven, and let it rest for 15 to 30 minutes before serving. Yield: 12 to 20 servings, depending on size.","Prep 15 mins. to 25 mins. Bake 35 mins. to 45 mins. Total 1 hrs 5 mins. to 1 hrs 25 mins. Yield 12 to 20 servings",
1108,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1108,"2017-09-22 05:42:33","Red Hot Cinnamon Bread",4.5,01/01/2010,"A.k.a. Freckle Bread, this delightfully spicy bread uses Cinnamon Red Hot candies in place of the traditional cinnamon swirl. The pink and red pools of melted cinnamon candy remind us of freckles after a day in the sun. This bread makes excellent toast, amazing French toast and can also be made into cheerful and unique cinnamon buns.","Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough. 2)Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen. Gently deflate the dough, and pat into a 8"" x 10"" rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time. Shape the dough into a loaf and place in a greased or parchment lined 8 1/2"" x 4 1/2"" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan. If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9"" square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another. Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer. Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.","Prep 20 mins. to 25 mins. Bake 30 mins. to 40 mins. Total 2 hrs to 2 hrs 20 mins. Yield 1 loaf or 9 buns",
1109,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1109,"2017-09-22 05:42:36","Chocolate Marbled Walnut Bread",4.4,01/01/2008,"This is a medium-sized loaf with a fine crumb and swirl of dark chocolate beautifully marbled throughout. Make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don't burn.","Place all of the ingredients except the chocolate chips and walnuts into the pan of your bread machine. Program the machine for raisin bread, if possible. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional water or flour. Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle. Store for up to 5 days, well-wrapped at room temperature, or freeze for up to 3 months.","Prep 15 mins. Bake 45 mins. Total 3 hrs 45 mins. Yield one 1 1/2 pound loaf Nutrition information","Serving Size 65g Servings Per Batch 16 Amount Per Serving: Calories 168 Calories from Fat Total Fat 5.3g Saturated Fat Trans Fat Cholesterol 2mg Sodium 202mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 6g Protein 4g"
1110,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1110,"2017-09-22 05:42:38","Oatmeal & Brown Sugar Toasting Bread",4.6,01/01/2008,"This take on classic oatmeal bread features the lighter taste of brown sugar, as opposed to the molasses usually used. We feel the flavor of the oats shines through more fully when it's not masked by molasses.","To make the dough manually or with an electric mixer: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Add the remaining ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. This is a stiff dough, but just keep working at it; it'll become smooth and elastic. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. To make the dough using a bread machine: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. To shape the dough: Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2"" x 4 1/2"" bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan. Preheat the oven to 375°F. Bake the bread for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200°F. Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time. Remove the bread from the oven, and turn it out onto a wire rack to cool completely. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 20 mins. Bake 35 mins. to 45 mins. Total 3 hrs 10 mins. to 3 hrs 20 mins. Yield one 8 1/2"" x 4 1/2"" loaf Nutrition information","Serving Size 1 slice, 52g Servings Per Batch 12 slices Amount Per Serving: Calories 135 cal Calories from Fat Total Fat 1g Saturated Fat Trans Fat Cholesterol Sodium 246mg Total Carbohydrate 22g Dietary Fiber 2g Sugars 3g Protein 5g"
1111,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1111,"2017-09-22 05:42:39","Peaches and Cream Bread",4.6,06/02/2014,"This high-rising loaf has a wonderful peach taste. The fresh peaches, while adding a delightful moisture and lightness to the bread, sort of lost their flavor along the way. We added in some dried apricots and fell in love. This bread is delightfully flavorful, but not too sweet. Absolutely perfect for fancy French toast or PB&J.","Place all of the ingredients except the dried apricots into the pan of your bread machine, program the machine for basic dough, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Add the dried apricots when the machine prompts you to do so. Allow the machine to run through the full cycle. Grease a 9"" x 5"" loaf pan. Remove the bread from the machine and turn it out onto a lightly floured surface. Gently deflate the dough, and shape it into a fat 9"" log. Place it in the prepared pan. Cover and let the dough rise for 45 minutes to an hour, until it's crowned about 1"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the loaf for 40 to 45 minutes, or until a digital thermometer inserted into the center reads at least 190°F. Remove the bread from the oven, and after 10 minutes, turn it out of the pan onto a rack to cool. Cool completely before slicing. Yield: 16 servings.","Prep 7 mins. to 10 mins. Bake 40 mins. to 45 mins. Total 3 hrs 40 mins. to 4 hrs 3 mins. Yield 1 loaf, 18 servings Nutrition information","Serving Size 1 slice, 63g Servings Per Batch 16 servings Amount Per Serving: Calories 166 Calories from Fat 31 Total Fat 4g Saturated Fat 1g Trans Fat 0g Cholesterol 16mg Sodium 225mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 7g Protein 5g"
1112,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1112,"2017-09-22 05:42:44","Sour Cream Apricot Coffee Bread",4.25,01/01/2008,"This bright-gold, just-sweet-enough loaf is studded with apricots, and scented with citrus. The sour cream helps keep it moist.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic setting, light crust, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Store the bread, well-wrapped, at room temperature for up to 5 days or freeze for up to 3 months.","Prep 10 mins. Bake 3 hrs 20 mins. Total 3 hrs 30 mins. Yield one 2-pound loaf",
1113,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1113,"2017-09-22 05:42:49","Buttery Herb-Garlic Pull-Apart Bread",4.5,06/22/2012,"Bread baked in a bread machine doesn't have to be a plain and simple loaf. By using your Zojirushi's homemade menu, you can let the machine knead the dough, then take it out, shape it, put it back, and kick back while the Zo bakes up this beautiful loaf of herb-garlic pull-apart bread.","If you have a Zojirushi Virtuoso, program it as follows: no Rest; Knead 20 minutes; Shape on (it will read 1:00); Rise 1 off; Rise 2 off; Rise 3 60 minutes; Bake 52 minutes. Include the Keep-Warm option or not; your choice. If you have a different model Zojirushi, you can program it much the same way, though you won't have the Shape option. Program as follows: no Rest; Knead 20 minutes; Rise 1 off; Rise 2 20 minutes; Rise 3 60 minutes; Bake 52 minutes. Include the Keep-Warm option or not; your choice. Combine all of the dough ingredients in the bucket of your bread machine, and press start. Check the dough after about 13 minutes of kneading; add additional flour or water as needed to make a soft, smooth dough. For the Virtuoso: after 20 minutes of kneading, the Shape cycle will begin. Remove the dough from the machine, and set it on a lightly greased work surface. Remove the paddles from the machine. For other models Zojirushi: After 20 minutes of kneading, remove the dough from the machine, and set it on a lightly greased work surface. Remove the paddles from the machine. Divide the dough into 32 pieces. You don't have to be super-accurate here (though, if you use a scale, you can be). Shape the pieces into smooth balls — or not; ragged pieces will make just as tasty (though not as pretty) a loaf. Dip the top of each ball into melted butter; you probably won't use all the butter. Lay 11 balls into the bottom of the Zo pan, buttered side up. Sprinkle with half the mozzarella or pizza cheese. Use 11 balls of dough to make a second layer; top with the remaining cheese, and the Parmesan, if you're using it. Top with the final 10 balls of dough; again, make sure their buttered sides are up. Place the pan back in the machine. For the Virtuoso: press Start. This will move the machine to the next cycle. For other models: no need to press Start, the machine will continue on its programmed cycle automatically. When the bread is done, remove it from the machine, and turn it out of the pan onto a rack. Brush with any remaining melted butter. Serve warm; marinara sauce is a nice accompaniment. Store any leftovers at room temperature for several days; freeze for longer storage. Yield: 1 large loaf, 8 to 10 servings.","Prep 15 mins. to 25 mins. Bake 50 mins. to 60 mins. Total 2 hrs 40 mins. to 3 hrs 10 mins. Yield 1 large loaf, 8 to 10 servings",
1114,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1114,"2017-09-22 05:42:56","Herb & Dill Bread",4.6666665,01/01/2008,"This recipe, which makes a golden-hued hot-and-spicy bread, is the perfect foil for a cool summer salad.","Put the yeast, flour, sugar and salt in the pan of a bread machine. Put the egg and oil in a 1-cup measure, then add enough milk to make 1 cup. Pour this mixture into the bread pan. Add all of the remaining ingredients at once, or wait until your bread machine prompts you to do so. Bake the bread on a normal cycle. Store the bread, well-wrapped, for up to 5 days at room temperature or up to 3 months in the freezer.","Prep 5 mins. Bake 3 hrs 20 mins. Total 3 hrs 25 mins. Yield 10 servings Nutrition information","Serving Size 1 slice, 56g Servings Per Batch 10 slices Amount Per Serving: Calories 132 Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol 41mg Sodium 249mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 1g Protein 5g"
1115,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1115,"2017-09-22 05:42:59","Bavarian Sugar Cake",4.5,01/01/2008,"The following cinnamon-y, velvety yeast ""cake"" is drizzled with cream and sugar before baking — fattening but tasty. This cake isn't cloyingly sweet, but is very tender. Serve it with coffee, at breakfast or as a mid-morning or mid-afternoon pick-me-up.","Place all of the dough ingredients into the pan of your bread machine, program the machine for the dough or manual cycle, and press start. Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the consistency by adding flour or water as needed. The dough should be fairly sticky and slack. When the machine has completed its cycle, remove the dough and turn it out onto a lightly floured work surface. Grease a 9"" x 13"" pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. Cover the pan with plastic wrap, and allow the dough to rise until it's doubled in bulk, 30 to 45 minutes. Preheat the oven to 350°F. With two fingers, punch deep holes all over the dough. In a small bowl, combine the sugar and cinnamon. Sprinkle it over the dough. Drizzle the cream evenly on top. Bake the cake for 25 to 30 minutes, or until a tester inserted in the center comes out clean. Remove the cake from the oven, and serve it warm from the pan. Store the cake, covered, at room temperature for 5 days or in the freezer for a month.","Prep 20 mins. Bake 25 mins. to 30 mins. Total 2 hrs 45 mins. to 3 hrs 5 mins. Yield one 9"" x 13"" pan,12 servings Nutrition information","Serving Size one 3"" square, 92g Servings Per Batch 12 servings Amount Per Serving: Calories 257 cal Calories from Fat Total Fat 11.8g Saturated Fat Trans Fat Cholesterol 63mg Sodium 287mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 11g Protein 5g"
1116,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1116,"2017-09-22 05:43:02","Stuffing Buns",4.5,01/01/2008,"The flavor of these sage-scented yeast buns will remind you of mildly herbed turkey stuffing. They manage to be simultaneously hearty, and soft. The heartiness comes from the Harvest Grains Blend, our proprietary mix of seeds and grains; the softness, from milk, potato, and oil. Serve these as a dinner roll; a sandwich roll (they make great turkey sandwiches); or cut them up to use as the base for your stuffing.","Combine all the ingredients, and mix and knead them by hand, mixer, or bread machine until cohesive and fairly smooth (considering the seeds). Allow the dough to rise, covered, for 60 to 90 minutes, until it's noticeably puffy. Transfer the dough to a lightly greased surface, and divide it into 16 pieces. Round each piece into a smooth ball. Place the shaped buns about 1"" apart in a lightly greased 9"" x 13"" pan, two 9"" round pans, 11"" x 11"" pan, or equivalent. Cover the pan, and let the rolls rise for 1 hour, or until they're touching one another and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 30 to 35 minutes, until they're golden brown on top. Remove them from the oven, and brush with melted butter, if desired; this will keep their crust soft. Store in a plastic bag at room temperature for up to 5 days, or freeze for up to a month.","Prep 30 mins. Bake 30 mins. to 35 mins. Total 3 hrs to 3 hrs 35 mins. Yield 16 buns",
1117,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1117,"2017-09-22 05:43:04","Bread Machine Sourdough Bread",4.1272726,01/01/2008,"Sourdough bread baked in a bread machine? Not only is it possible — it's delicious!","Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. Remove the bread from the machine when it's done, and cool it on a rack.","Prep 15 mins. Bake 55 mins. to 60 mins. Total 3 hrs 20 mins. Yield 1 loaf Nutrition information","Serving Size 1 slice Servings Per Batch 16 slices Amount Per Serving: Calories 178 Calories from Fat 1 Total Fat 3g Saturated Fat 0g Trans Fat 0g Cholesterol 0g Sodium 225mg Total Carbohydrate 28g Dietary Fiber 4g Sugars 0g Protein 10g"
1118,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1118,"2017-09-22 05:43:11","Italian Hearth Bread",4.0285716,01/01/2010,"Here is one of our favorite single-loaf recipes for this pan. This light, fine-grained loaf makes great garlic bread... or delicious grilled cheese sandwiches! Try fontina, mozzarella, or a combination of Parmesan and mascarpone cheeses. Dipping a mozzarella, garlic and anchovy sandwich in (unsweetened) French toast batter before frying yields the traditional mozzarella en carrozza.","Manual/Mixer Method: In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add additional water or flour if needed - the dough should be somewhat sticky. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 hour; it should just about double in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be smooth, though still a bit sticky. Allow the machine to complete its cycle. Lightly grease the bottom part of your covered baker and sprinkle it with cornmeal or semolina. Transfer the dough to a lightly greased work surface, and form it into a smooth, 13-inch log. Place the dough in the pan, cover the pan with its lid, and let the dough rise for 45 minutes to 1 hour. Check it occasionally to see where it's at; when ready to bake, it should have started to fill the pan side to side, and crowned about 1"" over the rim. When it's risen as much as you like, take a very sharp serrated knife and make three diagonal, 1/2""-deep cuts in the loaf. Place the pan in a cold oven, and set the oven temperature to 425°F. Bake the bread for 30 minutes. Remove the lid from the pan, and bake an additional 5 to 10 minutes, or until the bread is golden brown and its interior temperature measures 190°F on an instant-read thermometer. The bread will bake for a total of about 35 to 40 minutes, starting in a cold oven. However, if your oven preheats slowly, you may find it necessary to allow the bread to bake an additional 10 minutes or so, beyond the suggested 5 to 10 minutes with the lid off. Remove the bread from the pan, and allow it to cool on a rack. Note: For the crispiest crust, turn the oven off, place the loaf on the middle oven rack, crack the oven door open a couple of inches, and allow the bread to cool in the oven.","Prep 15 mins. Bake 35 mins. to 40 mins. Total 2 hrs 55 mins. Yield 1 loaf Nutrition information","Serving Size 44g Servings Per Batch 16 Amount Per Serving: Calories 110 Calories from Fat 15 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 190mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 1g Protein 4g"
1119,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1119,"2017-09-22 05:43:15","Artisan Bread Bowls",4.0,01/01/2010,"Hollow out the center of these tasty bread bowls, and fill with stew or chili.","Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough. Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5 pieces. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet. Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F. Just before baking, slash the top surface of the bowls several times to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.","Prep 20 mins. Bake 22 mins. to 28 mins. Total 42 mins. Yield Five 5" bread bowls",
1120,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1120,"2017-09-22 05:43:18","Easy Chocolate Pudding Cake",4.230769,02/17/2011,"Dark and decadent chocolate cake on top, rich fudge sauce underneath — and all in one easy step! Serve this cake warm, with vanilla ice cream gently melting on top. Want to keep your kitchen cool? Believe it or not, this cake is easily made in your programmable Zojirushi bread machine. Read your machine's directions for information on how to program, if you haven't done so already.","To prepare your bread machine: Remove the paddles from the bread machine bucket. Spray the inside of the bucket lightly with non-stick vegetable oil spray. Program the machine for bake only, 40 minutes, no keep warm option. To prepare for baking in your oven: Preheat the oven to 350°F. Lightly grease a 9"" round cake pan. To make the first layer: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa, and 1/2 teaspoon espresso powder. Stir in the milk, vanilla, and oil, mixing until smooth. Pour the batter into the bread machine bucket, or into the 9""round pan. To make the second layer: Mix the 3/4 cup brown sugar with the 1/4 cup cocoa and 1 teaspoon espresso powder, and sprinkle this mixture over the batter. Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it in. Really. To bake the cake: If you're baking in the bread machine, press Start; allow the machine to complete its cycle. If baking in the oven, place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce. To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired. If you can't serve it while it's warm, keep it at room temperature (for 2 or 3 days), and reheat it VERY briefly in the microwave just before serving. Yield: 8 to 10 servings.","Prep 10 mins. to 15 mins. Bake 40 mins. to 40 mins. Total 50 mins. to 55 mins. Yield about 8 to 10 servings",
1121,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1121,"2017-09-22 05:43:20","Polenta Asiago Bread",4.1,05/26/2011,"One of Italy's great contributions to the world of food is its ability to take humble ingredients to new heights. Polenta is a perfect example. Coarse ground cornmeal is cooked with milk until it reaches a thick, creamy texture. It's then finished with cheese and herbs to make a delicious side dish that enhances any food it's paired with. Polenta's rich golden texture reminds us of captured sunshine. In this case it's the foundation of a tender bread that's just the ticket for that late summer, ultimate local tomato sandwich. Or fill 2 slices with a Mediterranean version of our beloved American BLT: arugula, prosciutto, and tomato.","To make the polenta: In a medium saucepan, combine the cornmeal and cold water, stirring until the cornmeal is evenly moistened. Stir in the milk and salt, and place the pan over medium-high heat. Cook, stirring frequently,until the mixture thickens and bubbles. Continue cooking for 5 to 7 minutes more, until the mixture pulls away from the sides of the pan. Remove from the heat and set aside to cool to lukewarm. To make the dough: In the bowl of your mixer combine the cooled polenta, water, yeast and olive oil, stirring until the mixture is smooth. Add the flour, cheese, and parsley, and mix until a soft dough forms. You can also combine the ingredients in the order listed above in the pan of your bread machine set on the dough cycle. Press start and let the machine complete the cycle, checking the dough's consistency after 2 minutes of kneading time, adding a tablespoon more flour or water if necessary to adjust it. Knead the dough for 6 to 8 minutes, until it's smooth and springy. Place the dough in a greased bowl, cover with greased plastic wrap, and let rise until doubled, about 45 minutes. After the dough has risen, deflate it and divide it in thirds. Roll each piece to a rope about 10 inches long. Braid the dough, pinching the ends together to seal them and tucking them under the loaf. Place the braid in a lightly greased 9"" x 5"" loaf pan. Cover with lightly greased plastic wrap or a large inverted bowl, and let rise until the dough is an inch above the rim of the pan; about 30 to 45 minutes, depending on the warmth of the room. After 20 minutes of rising time, preheat the oven to 375°F. When the loaf is ready to bake, remove the covering and sprinkle the top with more grated asiago cheese. Bake for 25 to 30 minutes, until the center measures 190°F when measured with an instant-read thermometer. Remove the bread fro the oven and place the pan on a rack to cool for 15 minutes. After 15 minutes, turn the read out of the pan and return it to the rack to finish cooling completely before slicing.","Prep 60 mins. to 1 hrs 20 mins. Bake 25 mins. to 30 mins. Total 1 hrs 25 mins. to 1 hrs 50 mins. Yield 1 loaf, 16 slices Nutrition information","Serving Size 1 slice, 61g Servings Per Batch 16 Amount Per Serving: Calories 125 Calories from Fat 34 Total Fat 4g Saturated Fat 1g Trans Fat 0g Cholesterol 25mg Sodium 205mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 1g Protein 5g"
1122,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1122,"2017-09-22 05:43:24","Portuguese Sweet Bread for the Mini Zo Bread Machine",4.0,01/01/2010,"A southern New England favorite, this cake-like bread features hints of vanilla and lemon.","Place all ingredients into the pan of your machine, and program the machine for Basic White Bread. Press start. When the bread is done, turn it out onto a rack to cool.","Prep 10 mins. to 15 mins. Bake 60 mins. to 60 mins. Total 3 hrs 30 mins. to 3 hrs 35 mins. Yield 1 loaf",
1123,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1123,"2017-09-22 05:43:30","Almond Cracked Wheat Bread",3.8,01/01/2008,"The addition of almond paste gives this loaf a tender moistness; it's also a good complement to the nutty flavor of cracked wheat. The almond flavor isn't pronounced, but adds a delicate hint of sweetness.","Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Allow the machine to complete its cycle. Store well-wrapped at room temperature for 5 days, or frozen for 3 months.","Prep 5 mins. Bake 3 hrs 20 mins. Total 3 hrs 25 mins. Yield one 9"" x 5"" loaf Nutrition information","Serving Size 59g Servings Per Batch 16 Amount Per Serving: Calories 127 Calories from Fat Total Fat 2.4g Saturated Fat Trans Fat Cholesterol 4mg Sodium 210mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 2g Protein 4g"
1124,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1124,"2017-09-22 05:43:31",Pandoro,3.8,01/01/2008,"Pandoro, a close relation to Italy's most famous holiday bread, panettone, is an egg- and butter-rich bread baked in a traditional star-shaped pan. The biga helps keep it fresh right through the 12 days of Christmas!","To make the biga: Combine the flour, water and yeast, mix until fairly smooth and VERY stiff, and allow to rest, covered, overnight. To make the dough: The next day, add the dough ingredients (except for the fruit) to the biga, mixing and then kneading; by hand, mixer or bread machine; until you've made a soft, very smooth dough. Allow the dough to rise, covered, for 1 hour. Knead the fruit into the dough, trying to leave most of it inside; any fruit on the surface will tend to burn as the loaf bakes. Round the dough into a ball, and transfer it to a lightly greased pandoro pan. Allow it to rise, covered, for 2 hours; it'll become noticeably puffy, but won't fill the pan. Preheat the oven to 350°F towards the end of the rising time. Bake the bread for 10 minutes. Tent it lightly with aluminum foil, and bake for an additional 35 to 40 minutes, until its interior temperature measures 190°F on an instant-read thermometer. Remove it from the oven, let it rest for 10 minutes, then gently remove it from the pan. When cool, sprinkle the bread with confectioners' sugar or non-melting white sugar, and serve it, sliced, with mascarpone cheese, if desired. Store, well-wrapped, at room temperature for up to a week, or freeze for up to 3 months.","Prep 45 mins. Bake 45 mins. to 50 mins. Total 12 hrs 30 mins. Yield 1 Loaf",
1125,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1125,"2017-09-22 05:43:33","Telera Rolls",4.2,02/04/2015,"This staple bread for Mexican sandwiches is made in bakeries all over Mexico; it's a smaller cousin of French bread, with a softer texture inside, and a crispy crust on the outside. Telera rolls show up at any meal, split and adorned with any number of luscious fillings. Telera are most often used for the Mexican sandwich known as a torta, which usually contains mashed avocado, a spread made if black beans or refried beans, pickled jalapenos, lettuce, tomato, and onion.","In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, honey, melted fat, salt, and 3 1/2 cups of the flour. Mix until a soft dough forms. Check the doughs consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute. Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky. Knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy. Cover the bowl and let rise for 1 hour, until doubled, or let the bread machine complete its cycle. Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces. Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2"" long and 2"" around at the center. Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic. Allow the rolls to rise while turning the oven on and preheating to 400°F When the rolls are almost doubled in size, brush the tops and sides with egg wash. Using a greased knife, slash the rolls twice parallel to each other. Press down firmly with each slice. Bake for 20 to 22 minutes, until golden brown and the centers read 190°F with an instant-read thermometer. Remove from the oven and cool completely before slicing. Yield: 10 rolls.","Prep 34 mins. to 50 mins. Bake 20 mins. to 22 mins. Total 2 hrs 29 mins. to 3 hrs 2 mins. Yield 10 rolls Nutrition information","Serving Size 1 roll; 81g Servings Per Batch 10 servings Amount Per Serving: Calories 174 Calories from Fat 16 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 1mg Sodium 351mg Total Carbohydrate 34g Dietary Fiber 1g Sugars 2g Protein 5g"
1126,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1126,"2017-09-22 05:43:37","Irish Common Brown Bread",4.0,01/01/2008,"This recipe was developed by Robyn Brown Sargent, one of our baker education specialists. She notes that we should expect a sticky dough with this brown bread — but fear not, the bread machine handles this kind of dough well. Also, expect the finished loaf to have a flat top, or even sink a bit in the center.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for Dough or Manual, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a sticky dough. Allow the machine to complete its cycle. Remove the dough. Turn the sticky dough into a greased 9"" x 5"" loaf pan. Cover with greased plastic wrap and let it rise for 20 to 30 minutes, until it nearly reaches the top of the pan. Preheat the oven to 450°F. Bake the bread for 10 minutes. Reduce the heat to 425°F and bake for an additional 35 minutes; the interior temperature of the finished loaf as measured on an instant-read thermometer should be about 190°F. Turn the bread out of the pan, and cool it on a rack before slicing. Store at room temperature for 5 days, or freeze for up to 3 months.","Prep 20 mins. Bake 45 mins. Total 1 hrs 55 mins. Yield 1 loaf Nutrition information","Serving Size 1/16 of loaf, 53g Servings Per Batch 16 Amount Per Serving: Calories 111 cal Calories from Fat Total Fat <1g Saturated Fat Trans Fat Cholesterol Sodium 269mg Total Carbohydrate 22g Dietary Fiber 3g Sugars 2g Protein 4g"
1127,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1127,"2017-09-22 05:43:41","Fruit & Poppy Seed Loaf",4.0,01/01/2008,"Cardamom adds a haunting background note in this blueberry and cranberry fruited loaf, but the flavor is brightened with lemon oil. It's an excellent vehicle for your finest jams.","Measure all of the dry ingredients into the pan of your bread machine. Melt the butter in the water, cool to lukewarm, and add the water mixture, eggs, lemon oil and yeast to the pan. Program your machine for light crust, whole-grain or whole wheat setting, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be smooth and supple, not ""gnarly."" Adjust the consistency with additional flour or water as needed. Allow the machine to complete its cycle, and transfer the bread to a wire rack to cool. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 20 mins. Yield 1 loaf",
1128,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1128,"2017-09-22 05:43:46","Strawberry and Cream Bread",4.0,01/01/2008,"Strawberries and cream are magical together; strawberries and cream cheese are another fine pair. This loaf, with its subtle strawberry color and flavor and creamy texture, will fill the house with a wonderful fruit aroma as it bakes.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 10 mins. Bake 35 mins. to 40 mins. Total 3 hrs 35 mins. Yield one 1 1/2 pound loaf Nutrition information","Serving Size 48g Servings Per Batch 16 Amount Per Serving: Calories 132 Calories from Fat Total Fat 3.8g Saturated Fat Trans Fat Cholesterol 11mg Sodium 162mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 2g Protein 4g"
1129,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1129,"2017-09-22 05:43:50","Mango Bread",4.0,01/01/2008,"This is a great loaf for those lingering hot summer days. It's high-rising, has a pretty golden color and moist texture, and a refreshing taste.","Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Allow the machine to complete its cycle. After loaf has cooled, store the bread, well wrapped, at room temperature for several days. Freeze for longer storage.","Prep 10 mins. Total 3 hrs 30 mins. Yield one 9"" x 5"" loaf",
1130,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1130,"2017-09-22 05:43:56","Blueberry Bran Bread",4.0,06/02/2014,"This bread is perfect for a lazy summer morning. The original recipe produced a bright purple bread, but the blueberry flavor wasn't nearly as vibrant as the color. And then we added Jammy Bits... We hadn't really played around with adding them to yeasted bread before, so you can imagine our reaction to our first bites of this beautiful loaf. SO GOOD! Jammy Bits are a blend of blueberry and apple juices with sugar and pectin, and truly give the most delightful fruit taste. The bran and wheat flour add flavor and fiber. This is an all-around delicious loaf that will add fiber and nutrition to your family's diet.","Place all of the ingredients except the Jammy Bits into the pan of your bread machine, program the machine for basic dough, and press Start. Adjust the texture of the dough as necessary using the remaining 1/4 cup bread flour or extra water. You want a smooth and not overly sticky dough. Add the Jammy Bits when the machine prompts you to do so. Allow the machine to run through the full cycle. Grease a 9"" x 5"" loaf pan and line it with parchment. Remove the dough from the machine and turn it out onto a lightly floured surface. Gently deflate the dough, and shape it into a fat 9"" log. Place it in the prepared pan. Cover the pan and let the dough rise for 1 hour, or until it's crowned about 1"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 55 to 60 minutes, or until an instant-read thermometer inserted into the center reads at least 190°F. Remove the bread from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. Cool completely before slicing. Yield: 16 servings.","Prep 7 mins. to 10 mins. Bake 55 mins. to 60 mins. Total 4 hrs 10 mins. to 4 hrs 18 mins. Yield 16 servings Nutrition information","Serving Size 1 slice, 78g Servings Per Batch 16 servings Amount Per Serving: Calories 198 Calories from Fat 28 Total Fat 3g Saturated Fat 2g Trans Fat 0g Cholesterol 7mg Sodium 318mg Total Carbohydrate 38g Dietary Fiber 3g Sugars 12g Protein 6g"
1131,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1131,"2017-09-22 05:44:01","Vermont Harvest Bread",4.0,01/01/2008,"An autumn bread made with apple cider, toasted pumpkin seeds and walnuts, this loaf makes wonderful French toast.","Combine all of the dough ingredients— by hand, mixer, or bread machine — kneading to form a smooth, supple dough. If you're not using a bread machine, place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow the dough to rise for about 1 hour, or until it's puffy. Gently deflate the dough, and transfer it to a lightly greased work surface. Shape it into a round, or oval; or divide it into three pieces, and braid it. Brush the bread with a lightly beaten egg white. Coat the bread with the remaining pumpkin seeds. Cover the loaf with a proof cover, or lightly greased plastic wrap, and allow it to rise for about an hour; again, it won't rise much. Preheat the oven to 350°F. Bake the bread for about 35 to 45 minutes, loosely tenting it with aluminum foil if it appears to be browning too quickly. When the loaf is done, its internal temperature will be 190°F. Remove the bread from the oven, and transfer it to a rack to cool. The loaf may be stored well-wrapped at room temperature for 5 days or frozen for 3 months.","Prep 30 mins. Bake 35 mins. to 45 mins. Total 3 hrs 5 mins. to 3 hrs 15 mins. Yield 1 loaf, about 16 servings Nutrition information","Serving Size 61g Servings Per Batch 16 Amount Per Serving: Calories 201 Calories from Fat Total Fat 9g Saturated Fat Trans Fat Cholesterol Sodium 203mg Total Carbohydrate 23g Dietary Fiber 2.2g Sugars 3g Protein 5g"
1132,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1132,"2017-09-22 05:44:02","Peanut Butter-Chocolate Loaf",4.0,01/01/2008,"Two favorite flavors in a tasty yeast loaf.","Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for 1 1/2-pound loaf, light crust setting, and press Start. After about 10 minutes of kneading, check the dough; it should be soft and slightly sticky. Add a bit more flour or water, as necessary. Add the chips with about 5 minutes left in the kneading cycle. At the start of the final rise, spritz the loaf with water, and sprinkle it with sparkling white sugar. Allow the machine to complete its cycle. Remove the bread from the pan, and cool it completely for easiest slicing. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 30 mins. Yield one 1 1/2-pound loaf, 16 servings",
1133,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1133,"2017-09-22 05:44:09","Golden Cheese Wreath",4.0,01/01/2008,"This bright-gold loaf tastes subtly of cheese. (With the amount of cheese, you'd expect the flavor would be strong, but it just isn't; cheese flavor powder seems to heighten the flavor of the fresh cheeses.) Besides flavor, the cheese has a wonderful tenderizing effect on the bread — it's almost brioche-like in consistency, very easy on both tooth and tongue. Cut this bread in wedges and serve it with all manner of soups; toasting it a bit will bring out the flavor even more.","Combine all of the ingredients — by hand, mixer, or bread machine — to form a smooth and supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. After 30 minutes, gently fold the dough in upon itself and turn it upside-down; this ""turn"" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth. Transfer the dough to a lightly oiled work surface, and divide it into three equal pieces. Roll each piece into a 28"" long rope. Braid the ropes loosely, trying not to stretch the dough. Form the braid into a circle, pinching the ends together. Cover it lightly, and let it rise for 1 to 1 3/4 hours, until it's almost doubled in bulk and puffy looking. A finger pressed into the dough should leave a mark that rebounds slowly. While the bread is rising, preheat the oven to 375°F. Bake the bread for 24 to 26 minutes, until it's an even light golden brown and sounds hollow when thumped on the bottom. Remove the bread from the oven, and cool it for several hours before slicing. Store, well-wrapped, for 4 days at room temperature, or freeze for up to 3 months.","Prep 23 mins. Bake 24 mins. to 26 mins. Total 2 hrs 47 mins. to 2 hrs 49 mins. Yield 1 large loaf, about 20 servings",
1134,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1134,"2017-09-22 05:44:16","Tomato Bread",3.3333333,01/01/2008,"This bright-orange loaf, redolent of tomato and garlic, is wonderful fresh from the machine, or sliced thin, toasted, and served with sweet butter or cream cheese. Use it for grilled-cheese sandwiches toast a thick slice, or cover it with anchovy fillets, and dribble olive oil lightly over them. Sounds pretty good to us. It's written for a 1 1/2-lb. or larger machine; simply halve recipe for a smaller machine.","Put all the ingredients in the pan, in the order suggested by the instructions that come with your particular machine. Bake on the quick-bake cycle. The bread may be stored well-wrapped for up to 5 days at room temperature, or 3 months frozen.","Total 3 hrs 20 mins. Yield one 1 1/2-pound loaf Nutrition information","Serving Size 116g Servings Per Batch 8 Amount Per Serving: Calories 282 Calories from Fat Total Fat 10g Saturated Fat Trans Fat Cholesterol 44mg Sodium 438mg Total Carbohydrate 40g Dietary Fiber 3g Sugars 1g Protein 7g"
1135,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1135,"2017-09-22 05:44:22","Buckwheat Bread",3.6666667,01/01/2008,"Buckwheat, a member of the rhubarb family, adds a subtle earthy note and darker color to this grainy sandwich bread.","Put all of the above ingredients into a bread machine. Program it for dough or manual cycle, or choose whichever cycle will give you the longest total rise, then press Start. Allow the machine to complete its cycle. Store the bread, wrapped, for up to 5 days or freeze for up to 3 months.","Prep 10 mins. Bake 3 hrs 20 mins. Total 3 hrs 30 mins. Yield one 9"" x 5"" loaf",
1136,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1136,"2017-09-22 05:44:26","Zo Apple Cobbler",3.5,12/06/2011,"This cobbler isn't the most gorgeous dessert you'll ever make. But we guarantee it'll meet with everyone's approval nonetheless. Cinnamon-scented cake batter is topped with sliced fresh apples and maple syrup, and the boundary between the two disappears as the cake bakes, yielding super-moist chunks of cake interspersed with soft, cinnamon-y apples. Add some whipped cream or vanilla ice cream, and say a prayer of thanks for autumn's apple harvest.","Remove the paddles from the bread machine bucket. Spray the inside of the bucket with non-stick vegetable oil spray. Using the homemade menu, program the machine for bake, 70 minutes. If you have the newer Virtuoso model, program for bake, 80 minutes. Either way, add the keep warm option. In a medium-sized bowl, mix together the melted butter and sugar until well combined. Add the buttermilk, yogurt, or whey; and the flour, baking soda, baking powder, salt, cinnamon, and vanilla, beating until smooth. Spoon the batter into the pan, smoothing it into the corners. Spread the apples atop the batter. Pour the syrup over the apples. Press Start. Allow the machine to complete its cycle. For a stiffer cobbler, allow it to go through its keep warm option, too; feel free to scoop out a taste once it's finished baking and is in keep warm! Remove the bucket from the machine, and serve the cobbler right form the bucket, scooping all the way to the bottom to get some cake with each serving. Serve warm, or at room temperature; with ice cream, whipped cream, or just as is, in all its cinnamon-y glory. Yield: 6 to 8 servings.","Prep 15 mins. to 20 mins. Bake 1 hrs 10 mins. to 1 hrs 20 mins. Total 1 hrs 25 mins. to 2 hrs 20 mins. Yield 6 to 8 servings",
1137,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1137,"2017-09-22 05:44:29","Cinnamon Sugar Coffeecake",3.0,01/01/2008,"Coffeecakes are the sweetest and richest of the quick breads. This coffeecake recipe is no exception and is sure to become one of your family's favorites.","Place the yeast, flour, salt, sugar, egg, butter and milk in the bread pan of a 1 1/2-pound bread machine in the order listed. Program for your machine's dough (non-bake) mode, and press Start. If your machine doesn't have a dough mode, simply let it go through both kneading cycles and the first rise, then cancel the machine. Remove the dough from the machine, and let it rest for 10 minutes. Shape the dough to fit a 14"" pizza pan, and top it with the topping ingredients of butter, sugar, and cinnamon. Preheat the oven to 375°F. Let the dough rise for 15 minutes — it will become slightly puffy. Bake the coffeecake for 15 to 18 minutes, or until it's brown and bubbly. Remove the coffeecake from the oven and serve warm. Store the coffeecake, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.","Prep 15 mins. Bake 15 mins. to 18 mins. Total 2 hrs 25 mins. to 2 hrs 28 mins. Yield one 14"" round cake",
1138,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1138,"2017-09-22 05:44:31","Robyn's Jalapeño Cheese Sour Cream Bread",3.0,01/01/2008,"Look no further for a soft yet spicy and flavorful loaf — this one has all that, and is made in the bread machine. Serve with chili and a salad for a Southwest-inspired meal.","Place the milk, sour cream, flours, salt, sugar, butter, and yeast into the pan of your machine, program for Raisin Bread or a similar cycle (if available; if not, program for basic or white bread), and press Start. When the beeper sounds (or about 7 minutes before the end of the final kneading cycle), add the cheese and peppers. Allow the machine to complete its cycle. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 20 mins. Yield one large or small bread machine loaf",
1139,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1139,"2017-09-22 05:44:38","Mexican Spiral Bread",2.5,02/05/2012,"This bread is what happens when your burrito and your sandwich collide head on. The spicy, cheesy burrito filling swirls throughout the tender sandwich bread to make a savory takeoff on a breakfast classic. Whip up a batch of your favorite sandwich bread dough, and take it out for a spin in a daring new direction.","Prepare your bread dough through the first rise. Preheat the oven to 375°F and lightly grease two 9"" x 5"" loaf pans. In a medium-sized skillet, heat the beans, onion, and olive oil for 5 minutes. Stir often, then add the basil, cumin, chili powder, and Pizza Dough Flavor. Continue to cook for another 5 to 10 minutes, or until the beans are very soft and mashable. Mash the bean mixture well, and set aside to cool slightly. Divide the dough in half and roll each piece into a 9"" x 12"" rectangle. Spread each with half the bean mixture, then top with half the cheese and pickled jalapeños. Leave a 1/2"" border around all edges free of filling, to make rolling easier. Starting with a short end, roll up the bread, tucking in any loose cheese or beans as you roll. Seal the end seams well and place the rolled bread, seam side down, in the prepared pan. Repeat with second piece of dough and remaining filling, cheese, and peppers. Cover the breads loosely, and let rise at room temperature for 20 to 30 minutes, or until full and round. Bake in a preheated 375°F oven for 25 to 35 minutes, or until the bread's internal temperature reaches 190°F to 200°F. If desired, brush the top of the loaves with melted butter to keep their crust soft. Serve the bread warm, cut in chunks; or cool and slice for great grilled cheese. Yield: 2 loaves.","Prep 20 mins. to 30 mins. Bake 25 mins. to 35 mins. Total 1 hrs 15 mins. to 1 hrs 50 mins. Yield Two 9"" x 5"" loaves",
1140,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1140,"2017-09-22 05:44:43","Black Buns",2.5,10/24/2016,"A Scottish tradition for centuries, this fruit-filled bread is found in the windows of bakeries during the holidays. Home versions these days are often made with pie pastry surrounding a fruitcake, but here we hark back to the older, yeast-based version, baked up as smaller, gift-sized loaves.","To make the dough: Combine all of the dough ingredients, mixing and kneading until a soft dough forms. Cover and let rise until doubled, 1 1/2 to 2 hours. Divide the dough in half. Put half into a bowl, cover, and refrigerate. Put the remaining half back in the mixing bowl, and mix in all of the filling ingredients. This will be quite messy at first, but the dough will come together as you continue mixing. Once the filling is thoroughly mixed into the dough, divide it into six equal pieces. Shape each piece into a ball as best you can; it will be sticky; wetting your hands first will help with this. To assemble: Remove the reserved dough from the refrigerator and divide it into six equal pieces. Round each into a ball, cover, and let rest for 10 minutes. Grease the wells of an oversized muffin pan, or line a baking sheet with parchment. Roll each ball of dough into a 6"" round, about 1/2"" thick; make the edges thinner if you can (a tapered pastry pin is best for this). Place one of the balls of filling in the center, and bring the edges up and around to meet on the top, overlapping to enclose the filling as needed. Pinch the dough together and place, pleated side down, in the wells of the prepared pan or on the baking sheet. Repeat with the remaining dough and filling. Cover the buns with greased plastic and let them rise for 40 minutes. Halfway through the rising time, preheat the oven to 350°F. At the end of the rise time (the buns won't look very different; that's OK), brush the tops with the reserved egg white beaten with a tablespoon of water. Score or poke the tops of the buns in a decorative pattern. Bake the buns for 50 to 55 minutes, until the tops are golden brown (check after 35 minutes and tent with foil if needed), and the center measures 195°F when measured with a digital thermometer. Remove them from the oven, tilt them out of the pan, and cool on a rack. To make the glaze: Whisk together all of the ingredients to make a smooth glaze; drizzle over the tops of the cooled buns.","Prep 60 mins. Bake 55 mins. to 60 mins. Total 4 hrs 50 mins. Yield 6 small breads",
1141,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1141,"2017-09-22 05:44:45","Dark Currant & Nut Loaf",3.0,01/01/2008,"Our delicious white whole wheat flour, nuts, and currants give this dark-golden loaf a faintly sweet, nutty flavor. Try it toasted, spread with cream cheese and jam.","Place all of the ingredients except the nuts and currants in the pan of your bread machine in the order recommended by the manufacturer. Program the machine for whole wheat or whole grain bread (or equivalent, if available; if not, program for basic or white bread), then press start. Check the dough with about 10 minutes remaining on the final kneading cycle; it should be smooth and just slightly sticky. Adjust the consistency, if necessary, with additional flour or water. About 5 minutes before the end of the final kneading cycle, add the nuts and currants. Allow the machine to complete its cycle. Store the bread, well-wrapped, at room temperature for 5 days, or freeze for up to 3 months.","Prep 10 mins. Total 3 hrs 20 mins. Yield 1 loaf",
1142,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1142,"2017-09-22 05:44:47","Spicy Onion Pinwheels",2.5,01/01/2008,"A burger is an opportunity to play with toppings, cheeses and sauces, but so often they're served on a basic white roll. Slightly spicy onion rolls add a new dimension of flavor and interest to an already creative burger.","Place all of the dough ingredients into the pan of your bread machine according to the manufacturer's recommendations. Program the machine for Dough or Manual cycle and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough. When the cycle is complete, transfer the dough to a lightly floured or lightly greased work surface. Roll it into a 16"" x 10"" rectangle. Combine the french-fried onions and the crushed red pepper, and evenly spread this filling over the dough, leaving a 1"" border on each long edge of the dough. Starting with a long edge, roll the dough into a log, pinching the seams together well. Using a serrated knife, cut the log into 1"" slices. Place the rolls about 2"" apart on a parchment-lined or lightly greased baking sheet. Let them rise, covered, for about 30 minutes. Preheat the oven to 350°F. Bake the rolls for about 20 minutes, or until they're golden brown. Remove them from the oven, and cool them completely before serving. Store the rolls, well-wrapped, for up to 5 days at room temperature or up to a month in the freezer.","Prep 20 mins. Bake 20 mins. Total 2 hrs 40 mins. Yield 12 rolls Nutrition information","Serving Size 1 roll, 60g Servings Per Batch 12 rolls Amount Per Serving: Calories 165 Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol 21mg Sodium 225mg Total Carbohydrate 25g Dietary Fiber 1g Sugars 1g Protein 5g"
1143,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1143,"2017-09-22 05:44:48","Five-Seed Loaf",4.9028573,01/01/2008,"This crunchy, nutty loaf features whole grains and a variety of seeds. It makes wonderful sandwiches, and is also nice simply toasted and spread with butter.","Combine all of the dough ingredients and mix and knead — by hand, mixer or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 1/4 hours, or until it's puffy (though not necessarily doubled in bulk). Lightly grease a 9"" x 5"" loaf pan. Place the dough on a lightly greased work surface, and knead it gently to expel some of the gas. Shape it into a 9"" log, and place it in the pan. Cover the pan, and allow the bread to rise for about 1 hour, or until it's crowned about 1"" over the rim of the pan. Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, or until an instant-read thermometer inserted into the center reads 190°F. If the bread appears to be browning too quickly, tent it lightly with aluminum foil. Remove the bread from the oven, and turn it out of the pan to cool completely on a wire rack. Store the loaves, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months.","Prep 15 mins. to 20 mins. Bake 40 mins. to 50 mins. Total 3 hrs 10 mins. to 3 hrs 20 mins. Yield one 9"" x 5"" loaf",
1144,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1144,"2017-09-22 05:44:55","White Chocolate Bread",3.0,01/01/2008,"The white chocolate chips or chunks in this bread partially melt, scenting the whole bread with the aroma of white chocolate, and providing small ""pools"" of chocolate in every bite. The dough bakes into pillowy rolls for a morning snack.","To make the bread: Place all of the dough ingredients (see ""tips"", below) into the bucket of your bread machine. Program the machine for basic bread, light crust, and press Start. To make the glaze (optional): In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze. To make the topping: Chop or crush the white chocolate. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle. To make into buns: After the rise, divide the dough into a dozen 2 1/2 ounce (71g) pieces, shaped into round balls. Place on a parchment-lined baking sheet. Cover and let rise for 30 to 45 minutes; the buns will be quite puffy. Preheat the oven to 350°F. Gently brush the buns with water or beaten egg white, and sprinkle the white chocolate for the topping on them. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown. Optionally, spread the glaze over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden. Store for up to 5 days, well-wrapped at room temperature, or freeze for 3 months.","Prep 10 mins. Bake 3 hrs 20 mins. Total 3 hrs 30 mins. Yield one 9"" x 5"" loaf, or 12 buns Nutrition information","Serving Size 59g Servings Per Batch 16 Amount Per Serving: Calories 195 Calories from Fat Total Fat 7g Saturated Fat Trans Fat Cholesterol 5mg Sodium 187mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 9g Protein 4g"
1145,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1145,"2017-09-22 05:45:02","Vanilla Cheesecake",4.9028573,04/14/2014,"Did you ever realize what a handy little oven your programmable Zojirushi bread machine is? Beyond bread, you can make soup and stew, casseroles and hot dips, jam and risotto and — cheesecake.","Remove the paddles from the bread machine bucket. Spray the inside with non-stick vegetable oil spray, coating well. Program the machine for bake, 30 minutes; add the 1-hour keep warm option. Set your own timer for 25 minutes. To make the filling: Beat together the cream cheese and sugar at medium-low speed until smooth. You don't want to beat a lot of air into the cheese; cheesecakes are supposed to be somewhat dense. Add the eggs one at a time, beating thoroughly (again, at medium-low speed) after each. Scrape the bottom and sides of the bowl, and continue to beat until smooth. Stir in the lemon juice, vanilla, and flour. Spoon the batter into the bucket, smoothing the top. Press Start; start your own 25-minute timer, too. To make the crust: Crush the graham crackers, and combine with the remaining crust ingredients, stirring until evenly crumbly. When the 25-minute timer goes off, open the lid, and quickly and gently spread the crumbs over the filling, pressing them down gently. Shut the lid, and let the machine finish its entire cycle, through ""keep warm."" Remove the bucket from the machine, and allow the cake to cool to room temperature right in the bucket. When it's cool, cover the bucket and refrigerate until serving time. To serve the cheesecake: Loosen the edges of the cake with a plastic knife or spatula. If you have a Zo Virtuoso, fasten a double piece of aluminum foil to the top of the bucket (inside the handles), sealing it completely. Holding the bottom of the foil, turn the bucket over, and tap it gently on the counter to loosen the cake, which should drop onto the foil. If you have a different model Zo (one without handles), simply turn it upside-down over a serving plate, and gently wiggle/shake the pan to make the cake fall out onto the plate. Some of the crumbs will fall off; that's OK, simply nudge them back towards the crust. Cut the cake into squares or long slices. Serve as is; or top with fruit, if desired. Refrigerate any leftovers. Yield: one cake, about 8 servings.","Prep 10 mins. to 20 mins. Bake 1 hrs 30 mins. to 1 hrs 30 mins. Total 1 hrs 40 mins. to 1 hrs 50 mins. Yield 1 cake, about 8 servings Nutrition information","Serving Size 1 piece (125g Servings Per Batch 8 Amount Per Serving: Calories 410 Calories from Fat 260 Total Fat 28g Saturated Fat 16g Trans Fat 1g Cholesterol 150mg Sodium 280mg Total Carbohydrate 31g Dietary Fiber 0g Sugars 28g Protein 7g"
1146,1,"2017-09-21 21:47:13","Bread machine bread",Bread,1,"2017-09-21 21:11:20",Bread,1146,"2017-09-22 05:45:04","Gluten-Free Flax Seed Bread",4.9028573,05/02/2012,"Tired of your gluten free bread failing in your bread machine? Are you ready for a soft, healthy loaf of gluten free bread that only involves one pan? The Zojirushi Virtuoso is here with an exclusive setting for your favorite gluten-free recipes. Enjoy this bread, studded with nutritious flax seeds, as an accompaniment to your usual sandwich toppings; or simply toasted and dressed with creamy butter.","Place all the liquid ingredients (milk, eggs, vinegar, oil, and honey) into the bucket of your Zojirushi Virtuoso. Place all the dry ingredients on top; there's no need to stir. Choose the gluten-free setting on the machine, and the desired crust setting; press start. When the cycle is finished and the bread is done, turn it out of the pan onto a rack to cool. Yield: 1 loaf.","Prep 20 mins. to 20 mins. Bake 60 mins. to 60 mins. Total 2 hrs 45 mins. to 2 hrs 45 mins. Yield 1 loaf",
13,2,"2017-09-21 21:47:40","Cheese bread",Bread,1,"2017-09-21 21:11:20",Bread,13,"2017-09-22 04:40:54","Gruyere-Stuffed Crusty Loaves",4.8536587,01/01/2010,"A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog.","To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly. To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.","Prep 25 mins. to 35 mins. Bake 20 mins. to 35 mins. Total 15 hrs 15 mins. to 20 hrs 15 mins. Yield 4 mini-loaves or 2 standard-size loaves. Nutrition information","Serving Size 1 slice (40g) Servings Per Batch 16 per loaf Amount Per Serving: Calories 100 Calories from Fat 30 Total Fat 3g Saturated Fat 1.5g Trans Fat 0g Cholesterol 10mg Sodium 260mg Total Carbohydrate 13g Dietary Fiber 1g Sugars 0g Protein 5g"