An Easy Bread Machine Recipes for the Career Oriented Professional

February 18, 2012 By

When I was in high school, we had a baking class and we had to bring all the necessary ingredients. We were formed into groups and assigned the different ingredients for the bread recipe. Unlike today bread machine recipes are very popular. I remember I always raised my hand to volunteer for the yeast as it was the least expensive (my mother had already bought a small can that would serve for the whole semester) and the others would bring the rest, taking turns in bringing the flour. I never understood why they didn’t just leave the whole sack of flour in the kitchen pantry. I guess it was because of the times… and the mice. Anyway, I remember we would first prepare the yeast for fermentation. That is, adding a teaspoon to a small bowl filled with about 1/4 cup of warm water, half hot and half cold, and sprinkling some sugar to aid the proofing. If the water was too hot, it would kill the yeast; and if it was too cold, it did not stimulate it leaving it flat and out. The yeast would be ready when it had already multiplied into a regular colony; it usually took about 5 minutes. If after the prescribed period nothing happened, then the baking teacher would tell us to throw it away as either the water was too hot or too cold and proceed to read the expiration date on the can of yeast that I brought. After a few trials, we had the hang of it.

Yeast is the leavening agent for most bread. It is what makes the dough rise and gives it that airy texture because yeast interacts with the sugar and produces good gaseous carbon dioxide bubbles. Anyway, times are so very different now. There’s still yeast, but the preparation time has gone since the world was introduced to the Bread Machine Recipes. The first time I used one, I was sort of sad because I missed watching the yeast grow. But then I got so busy that I finally appreciated the fact that it existed. Here is an Easy Bread Machine Recipes for all my fellow busy career people. Craft on!

Ingredients:

– 1 cup of warm water for the yeast to ferment nicely
– 3 tablespoons of white sugar
– 1 1/2 teaspoons of salt
– 3 tablespoons of palm oil
– 3 cups of bread flour
– 2 teaspoons of active dry yeast

Directions:

– Place the water, sugar, salt, oil, bread flour and yeast into the pan of the bread machine.
– Bake on White Bread setting.
– Cool on wire racks before slicing.

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A Banana Bread Recipe from Veganville

February 16, 2012 By

Vegan margarine is a butter substitute which is typically composed of oils extracted from vegetables. Whereas butter is derived from the milk of animals, margarine is derived from plant fats. It is also known as “partially hydrogenated vegetable oil”. Most margarines nowadays have been fortified with vitamins such as Vitamin A, B1 and B3 and even Vitamin C. Vegan margarines boast of high fiber nutrients and very low cholesterol count. The human body needs only a little over 1 gram in cholesterol and this is already accounted for by liver production. Any excess cholesterol brought about by our food intake is deposited in the arteries and blood vessels that can be constricted due to cholesterol blockages. It is, therefore, very important that we minimize the cholesterol count in our diets. Having enumerated the importance of low-fat, low cholesterol intakes, here then is a delicious vegan banana bread recipe that can help to maintain our good health without depriving ourselves of the natural delicious and tasty treat.

Of course, bar none, the most nutritious diets are always found in the raw uncooked fruits and vegetables. But if you are itching for a baked goodie, then have some of this Vegan Banana Bread Recipe.

Ingredients:

– 1/3 cup of vegan margarine
– 1/2 cup sugar
– 2 cups flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 2 ripe bananas, mashed
– 1/2 cup soy milk
– 1 tsp vanilla
– 1/2 cup chopped walnuts (optional)

Preparation:

– Preheat the oven to 350 degrees F.
– Cream together the vegan margarine and sugar, then stir in the flour, baking powder and baking soda.
– Add the remaining ingredients and mix well.
– Pour into an oiled bread pan and bake for about an hour or just until the cake springs back when lightly touched (caution: be careful not to burn your arm in the oven!)
– Remove from the oven and cool for about 10 minutes.
– Remove the cake from the baking pan and let cool completely on a wire rack.
– Serve with a hot cup of your preferred green, black or white tea leaves – boiled just enough to extract the flavor; squeeze a slice of lemon to complete this perfectly healthy combination.
– Optional: You may frost the cake with your favorite vegan frosting recipe. Just make sure all the frosting ingredients are vegan-based, otherwise a corrupted non-vegan ingredient will defeat the purpose of the whole endeavor. Good luck and happy baking!

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Appetizing Sausage Bread Recipe

February 8, 2012 By

I normally do not eat pork because of the high cholesterol and fat factor. So, when I take recipes and craft these into meals, I always substitute the pork for either fish or chicken. This sausage bread recipe is no exception. Although I love fish sausages per se, I do not recommend using that ingredient in this next bread recipe – instead, we will use chicken, turkey, or (forget your cholesterol count for now) beef.

This heavy and filling sausage bread recipe is a meal in itself. It’s got the basic ingredients of pizza, including the dough. It is also quite versatile as you can add your favorite vegetable such as carrot, cabbage, bell pepper and the like, as long as the end product will not require storage of more than a couple of hours. In other words, if served and consumed immediately, then you can expand the array of ingredients and add all that your heart desires. In the meantime, let’s stick to the basics; you can experiment more on the filling combination later on.

As I mentioned earlier, this sausage bread recipe has the fixings for a pizza except the sauce, which, as a matter of fact, is also optional for future preparations. Also, in place of the tomato sauce, basil and paprika flavors, the outcome will have a more garlicky and smoked flavor and aroma.

Ingredients:

– half a kilo of ground beef or chicken or turkey sausages
– 3 cloves of garlic, minced
– 1 small onion, chopped finely
– 1 tablespoon of olive oil
– 300 grams of refrigerated pizza dough
– 1 and 1/2 cups of shredded cheeses

Method:

– Remove the sausages from the skin.
– Sauté the garlic and onions in olive oil. Add the removed sausage stuffing. Cook until almost done and drain in a strainer or press with paper towels.
– Unroll the frozen dough and shape into a rectangle on a lightly buttered baking sheet.
– Sprinkle evenly with sausage and the cheeses.
– Roll the dough into a jelly–roll style and pinch the ends so the filling is secured.
– With the seam of the roll facing down, cut crosses on top of the dough with a sharp knife.
– Heat the oven to 350°F. Bake the dough for about 30 minutes or until golden brown.
– Remove from the oven and let stand to cool for about 10 minutes or so, then slice diagonally for better presentation.

As in all bread products, this goes well with soft cream cheese slathered on it for a more delectable taste. Bon appetite!

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Fantastic Filipino Rice Flour Bread Recipe

January 28, 2012 By

When I was visiting some friends in the Philippine Islands, several years ago, I was amazed at the amount of rice being consumed by the people. Of course, far be it for me to impose on my most gracious hosts to be served outlandish Bread Recipe when they are known for being rice producers; and rice is such a staple food.

Moreover, I was pleasantly surprised that Rice Flour Bread Recipe were not as popular there as one would expect. Albeit, they do have this tasty rice batter that turns into small rice cupcakes, but not bread. So I went ahead and shared this light, high-fiber snack but which is quite heavy on the stomach.

You must read the recipe thoroughly first so you will know what to expect. This is bread, yet it doesn’t use yeast. There’s also no kneading involved. The batter or dough will and should be very thick and sticky. Thus, you will need to scrape the mixing bowl meticulously. Once poured into the pan, tap the pan heavily to evenly distribute the batter. And, lastly, for your own personal touch, you may augment the batter with a sprinkling of raisins, chopped prunes or chopped dried figs.

Ingredients:

– 1 cup of finely milled rice flour
– 3 teaspoons of baking powder
– 1/2 teaspoon of table salt
– 4 tablespoons of butter or margarine
– 4 tablespoons of white sugar
– 2 egg whites beaten to a mild froth
– 2 egg yolks also beaten

Method:

  •  First, preheat the oven to 325°F, and line a loaf pan with wax paper and brush thinly with palm oil.
  •  Then, sieve the flour, baking powder and salt thoroughly in a large mixing bowl.
  •  Next, add the butter and beat the mixture with a hand mixer at medium speed.
  •  Add the sugar, 1 tablespoon at a time until well blended.
  •  Add the egg yolks and beat until the batter has a smooth consistency.
  •  Fold in the egg whites and pour the mixture into the waxed loaf pan.
  •  Bake for roughly 45 minutes, or until a toothpick inserted in the center comes out clean. You may want to reduce the heat after 30 minutes if you want a lighter crust.
  •  Turn off the oven and leave the bread inside the oven for a few minutes.
  •  Remove and place the loaf on a cooling rack.
  •  Serve hot with butter to melt on top and a sprinkling of sugar and some native Filipino white cheese. Mabuhay!

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Easy Ways To Prepare A Rye Bread Recipe For The Bread Machine

November 13, 2011 By

Bread and rice are the two most consumed food items in the world. The convenience of bread (over rice) is that it’s great hot or cold, it can be consumed for breakfast, lunch or dinner. It’s easy to make, great on it’s own and the variations are endless.

These days there are special bread machines that help you to prepare any number of unique recipes in no time. Bread machine recipes are normally very simple and the convenience is a bonus.

There are many types of bread machine recipes but here’s a small sample;

A rye bread recipe for the bread machine is designed to add nutritional value to your diet. Rye is a European cereal that has the same nutritional value as wheat. Rye is mainly known for the number of vitamins it contains. Rye has vitamin D, vitamin E, zinc, niacin, iron, and fibre which is great for you and the entire family. Those who are fond of conventional sliced white bread should try this variety. Many would say it’s much tastier than regular white bread and there’s only a fraction of the sugar and calorie content.

A sourdough bread machine recipe is another unique variety that many people are fond of. There are lots of nutrients which are present in sourdough, which is partly why so many people prefer it to conventional breads. A taste treat is turkey, chilly chutney which when served with sourdough bread is a taste experience never to be forgotten. It also has a high protein value so people who are pure vegetarian can include this in their diet in order to gain more energy.  This is one of the best options for replacing nutrients which are normally missing from your regular diet.

A low carb bread machine recipe is popular for the diet conscious. Most bread recipes can be adapted by exluding certain ingredients or substituting certain healthier ingredients for ones that are detrimental to ones overall health.

There are countless recipes which you can try in your bread machine that can be found in cookery books or the internet. Try one today and enjoy the convenience and the fresh taste!

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