bellas@ttidca.tti.com (Pete Bellas) (04/09/91)
In article <1991Apr07.172426.7176@mthvax.cs.miami.edu> lee@pedsga.UUCP (Lee McClellan <mcclella>) writes: >Howdy! My wife and I have one of those handy dandy new fangled does >everything bread makers, and have quickly exhausted the available >recipes supplied with the machine. Does anyone out there have some good >and different recipes thay can tell me about?!? Thanks - Lee M. Between two newsgroups, a mailing list and several bouts of email I am not sure who where or if I have sent these recipes before, or what versions. These are our current favorite recipes and were developed using the R2D2 Bread Droid (DAK/Welbilt). The doneness designation was recently developed by a bread list poster with 9 o'clock lightest, 3 o'clock darkest and 12 o'clock right in the middle. Enjoy. -Pete- Modified French Bread. 3 1/3 cups bread flour 2 1/2 - 3 tsps yeast (one package is 2 1/2) 1 1/2 tsp salt 2 tsp sugar 1 1/2 tbl butter 1 1/2 cups warm water + 2 tbls setting: french doneness: 11 o'clock Light Wheat Bread 2 cups bread Flour 1 cup wheat flour 2 1/2 - 3 tsps yeast 1 1/2 tsp salt 1 1/2 tbl sugar 1 1/2 tbl dry milk power 1 1/2 tbl butter 1 1/2 cups warm water - 2 tbl setting: regular doneness: 12 o'clock Pete's "Great with Chili" Corn Bread 2 3/4 cups bread flour 1 cup yellow cornmeal 2 1/2 - 3 tsps yeast 1 cup whole kernal corn 1 egg 1 tbl butter 1 1/2 tsp salt 2 tbl sugar 1 tbl honey 1 1/4 cups warm water setting: regular doneness: 11 o'clock Cheese Bread 3 cups bread flour 2 1/2 - 3 tsps yeast 1/4 cup dry milk powder 1 tbl butter 1 tsp salt 2 tbl sugar 1 1/4 cups warm water 2 cups (6 oz) cheese (I use medium cheddar) setting: regular doneness: 11 o'clock Pizza Crust 3 1/3 cups flour ** 2 1/2 - 3 tsps yeast 2 tbl yellow cornmeal 1 tsp minced garlic 1 tsp salt 1 tsp sugar 2 tbls olive oil 1 1/4 cups warm water setting: regular doneness: NA I remove the dough after the first kneeding cycle and rise it in a large bowl oiled with olive oil (warm, dark, draft free). After doubled in size form into crust, makes one large medium crust pizza. **Bread Flour produces a lighter bread like crust All purpose Flour produces a chewy type crust