Bread Maker Recipes – Prepare Delicious Tasty Bread for Your Family At Home

Bread Maker Recipes

 

Bread Maker Recipes – Prepare Delicious Tasty Bread for Your Family At Home

Most of us love bread but do we really know how it is prepared? This article demonstrates a few bread maker recipes to help you prepare different types of bread for your family right from your kitchen.

With the availability of affordable bread maker machines, you do not have to expose your loved ones to ingredients you personally don’t understand. You do not have to be an expert to make yourself a delicious breakfast or snack.

Here are three bread maker recipes for you:

 

Simple Wholemeal Bread Recipe

Are you thinking of giving your family something they can enjoy for breakfast? Treat them to deliciously prepared wholemeal bread in your kitchen using your recently acquired bread machine. This homemade loaf is tasty and very easy to make. Simply follow the recipe to the end.

To make wholemeal bread, you need:

Ingredients

  • 600g of wholemeal wheat flour
  • 1 tablespoon of easy baking yeast
  • 25g of unsalted butter
  • 1½ teaspoon of salt
  • 11/2 tablespoon of golden caster sugar (unrefined)
  • 430ml lukewarm water

Method:

Enter the bake mode.

STEP 1

Once you have set the bread maker pan, put all the necessary ingredients starting with yeast into it.

STEP 2

Adjust your wholemeal bread machine to extra large settings (ensure to adhere to the instructions as required by the manufacturer).

STEP 3

After the machine has stopped running, disengage the pan from your machine and turn it upside down to retrieve your bread. Ensure that the machine blade is not parched into the bottom of the bread.

STEP 4

Place the loaf on a wire rack to cool before serving.

 

Sausage and Apple Bread Recipe

Sausage and apple bread is regarded as a scrumptious addition to your lunchbox or picnic. The combination is ideal and works perfectly together.

Important points

  • Preparation – 40 min
  • Bake – 30 min
  • Serves – up to 10 individuals

Ingredients

(The dough)

  • 260ml of warm water
  • 60ml of olive oil
  • 1 tablespoon of honey
  • 1½ teaspoons of salt
  • 450g of strong bread flour (white)
  • 2½ teaspoons of easy baking yeast

(The filling)

  • 400g of sausage meat (pork)
  • 1 cored, grated apple
  • ½ piece of finely chopped onion
  • 3 tablespoons of parsley filling
  • 1 teaspoon of tobacco sauce
  • 1 free range egg to glace
  • A pinch of black pepper
  • Salt

Method of preparation

Adjust your bread machine to bake mode

STEP 1

Place all the ingredients of the dough into the pan of your bread maker following the specified order of your model (find this info in the handbook provided by the manufacturer).

STEP 2

Adjust the machine to the dough program.

STEP 3

After completing the cycle, ensure to shape and heat the bread as specified in the step (6).

STEP 4

In case you prefer the traditional method, place everything including flour, yeast and salt into spacious bowl and churn the dough together with water, oil and honey.

STEP 5

Knead the dough for 10 minutes.

IMPORTANT:  The best method of kneading your dough

STEP 6

Squash the ingredients in one bowl to make the filling.

STEP 7

Take the dough and roll it to form a square measuring approximately 30cm x 30cm.

STEP 8

Roll the sausage meat to fit the space at the core of the dough but leave an allowance of uncovered space measuring 3cm at both ends.

STEP 9

In order to ensure that the filling is crimped together and completely sealed, wipe dough edges with water before covering.

IMPORTANT: Pastry (pasty-edge crimping)

STEP 10

Allow for a proving period of between 20 and 30 minutes by covering it using a tea towel.

STEP 11

Before putting it into an oven up to 200°C (400°F, 180°C and gas mark 6), brush it using egg wash. Immediately reduce the heat to 375°F, 170°C fan, and gas mark 5 (190°C).

STEP 12

Observe a 30 to 35 min heating period to let it turn golden.

Place it on a wire rack to cool before treating your family, friends and visitors to one of the most delicious breakfasts you can ever imagine.

 

Hot Cross Bun Loaf Recipe

Do you find the spices and flavors of hot bun bread alluring? If the answer is “YES,” then you have a reason to smile. Start a great day with a slice of delicious hot cross bun loaf at breakfast using the latest bread maker recipe.

Preparation:

  • Heat for 4 Hours
  • Serves – up to 4 members

Ingredients

The Loaf

  • 400g of powerful bread flour (white)
  • 1½ teaspoons of easy baking yeast
  • 3 tablespoons of light muscovado sugar (unrefined)
  • 1 tablespoon of salt
  • 4 teaspoons of Cinnamon ground
  • 50g of mixed peel
  • 2 orange zests
  • 50g of raisins
  • 50g of sultanas
  • 30g of melted unsalted butter
  • 1 beaten egg (free range)
  • 175ml of lukewarm water

The Glaze

  • 1 tablespoon of golden (unprocessed) granulated sugar
  • 1 teaspoon of boiling water
  • The Cross
  • 3 tablespoons of white (plain) flour
  • 2 teaspoons of cold water

The procedure: adjust to bake mode

STEP 1

Blend the flour, salt, sugar, mixed peels, cinnamon, yeast, sultanas, orange zest and raisins together in a bowl. Churn well to ensure an even dispersal of the yeast in the mixture. This is important as it allows for a nice rise in your baking.

STEP 2

Add to the bread maker pan. Take your beaten egg, mix it with water before adding to the pan.  Finally, take your melted butter and add.

STEP 3

Adjust your bread maker settings to a raisin bake and medium bread and switch on.

STEP 4

In the meantime, blend the glaze by making a hot sugar solution; stir it together with a pastry brush to await the arrival of a cooked loaf.

STEP 5

Churn the flour and sugar with water and make it ready by placing it into a thin-nozzle bag.

STEP 6

Once your loaf is ready, remove from the pan and instantly use the glaze to brush thinly. Take the topping and pipe it on for a cross or you can create a crisscross pattern to form multiple smaller crosses.

STEP 7

It is now time to enjoy your delicious meal – slice and smear with butter and you are set to go.

 

 

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