BREAD MACHINE COOKBOOK FOR BEGINNERS The Ultimate Recipe Book to Easily Bake Homemade Bread by Jefferson, Tara [Jefferson, Tara] (z-lib.org)

 

 

BREAD MACHINE COOKBOOK
FOR BEGINNERS

 

The Ultimate Recipe Book to Easily Bake
Homemade Bread

 

Tara Jefferson

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Table of Contents

INTRODUCTION
CHAPTER 1: INTRODUCTION TO BREAD MACHINE

1.1 WHAT IS THE BREAD MACHINE?
1.2 HOW BREAD MACHINE WORKS?
1.3 TYPES OF BREAD MACHINES/MAKERS
CHAPTER 2: TYPES OF BREAD AND MANUFACTURING
2.1 BREAD TYPES AND THEIR ORIGINS
2.2 HISTORY OF BREAD
2.3 BREAD MANUFACTURING
CHAPTER 3: SOME DELICIOUS RECIPES FOR YOUR BREAD MACHINE
3.1 CLASSIC AND QUICK BREAD RECIPES
CHAPTER 4: SWEET BREAD RECIPES
CHAPTER 5: SAVORY AND SEASONAL BREAD RECIPES
CHAPTER 6: ALTERNATIVE RECIPES WITH BREAD MACHINE
CONCLUSION

Introduction

bread machine is an electronic counter-appliance primarily developed to
make and bake bread. Although certain aspects of the bread maker may

Adiffer, most bread machines do have similar features. It takes
around three and four hours for bread makers to create an
average white loaf and a little longer (say 4 hours) for a whole
meal loaf.
In addition, you place the items to the bread machine – either in the form of
a pre-mixed bread mixture or by weighing the ingredients manually – and
then the computer kneads and confirms the bread for you before baking.
However, it is not a fast method and assumes it take 3 hours per loaf at
least. Loaves from bread makers appear to be squarer in a form (due to the
design of the baking dish) than shop-bought but are about 800 g on average,
just like most shop-bought loaves on average.
Most bread machines have a delayed timer that ensures you can place all
the ingredients in it and then prepare it to start baking for up to 13 hours.
This is especially good because you want the bread maker to come
overnight (when electricity may sometimes be cheaper too-depending on
the contract and provider) and you can wake up in the morning to a freshly
made loaf.
The kneading feature of the bread maker may also be used well for creating
pasta dough, roll dough, and pastries.
 Bread makers differ considerably with certain having cycles of bread more
than simple ones. Some bread makers, however more costly, have dessert,
loaf, jam, gluten-free, sweet dough, and cake cycles that make them
dynamic kitchen equipment.
The entire process from mixing through kneading, up to baking can be
completed with a bread maker. Only put the ingredients in the pan of the
machine and go on. You will be having freshly made bread in two or three
hours. Yet this worktop gadget may even make a lot more from cinnamon
rolls, pizza crust, hot dog buns, hamburger, and doughnuts, than just bread

loaves. Many of the recipes need only a few basic ingredients, which makes
it easy to get a warm bread loaf or other treats on the table.

CHAPTER 1:  

Introduction to Bread Machine

T1.1 What Is the Bread Machine?
he best thing is the freshly baked bread ... the best part after sliced
bread! The only issue is effort and time are required. Many people
in their life have never produced bread and will never think of
doing so, but the new advent of automated bread making devices has begun
to change all of this. Now, millions turn their kitchens into bakeries and
each day relish their own freshly baked loaf at a fraction of the cost they’d
be paying in a store. What is the major benefit of bread-making processors?
How do they operate, and how precisely?
As you realize, hand-made bread is no easy process. It requires lots of
stirring, blending, and kneading. For bread dough with plenty of butter and
eggs to smooth it can be painless to stir and knead. But the involving menial
work could lead to a real hassle for stiffer doughs. That is where a bread
processor will make things easier. A well-built bread processor will manage
all the dirty work required manually and will leave you with the
professional efforts. Greatest of all, it doesn't take much more than the
power to push several buttons to work like you want on a bread machine.
When buying a bread machine, familiarizing yourself with its functionality
and abilities is a smart idea. Get an estimate of how much you're going to
pay, these devices will range from under $70 to over $180 everywhere,
based on what model you’re searching for, and what functionality you like.

Most have timers and latency controls, while others don't, there's also a
crust setting option that helps you to get mild, moderate, or darker dough on
your bread loaf. You also have to know what kind of bread you’re going to
bake in your machine. If you're a big supporter of wheat bread making,
make sure your purchase's bread machine has a loop for that. Many bread
machines provide an additional loop to make cakes and jams. Before you
decide to buy a bread machine, make sure it has all the elements you want
and has enough cycles to suit all your baking needs. It's good to check for a
cool-down cycle if you can't be there to take away it after the baking
process comes to an end. Many other machines have a warm cycle to avoid
sogginess, but some tend to dry the bread.
It could be a smart thing if a bread machine has several compartments, but
that might also imply further work and the possibility of technical issues.
You can buy bread machines that produce loaf, square, round, and
contemporary rectangles of various shapes and sizes. Another thing to look
for is how convenient it is to expel the bread ban for cleaning in a bread
machine. It's a great exercise to check for crumbs to build helps to protect
your bread machine. Often you don't have to do so. I would suggest not
letting the crumbs rack up after every use.
As in any appliance you’re planning to buy for your kitchen, you must
consider the size. You need to get a bread machine that suits your kitchen,
not something that takes up all of your extra kitchen space and you're sure
to check all of the functionalities and see whether they fit your needs. Make
sure that your machine comes with a guidebook that will give you
instructions to operate your bread machine, as there are some designs on the
market that don't. You can choose to go to the cheaper or more expensive
model, the option is open to you, but understand, you get what you're
paying for.

 
The invention of the bread machine
Bread machines have introduced a new way of making bread, since busy
chefs at home may have a nutritious and fresh addendum to home-made or
conventional (non-home-made food. Bread making was a lucrative ability
in ancient times because the method was labor-intensive, and it took several
hours to make. A substantial number of employees were often working in
early bakeries.
In the 1800s the first bread processing machine was invented by Joseph
Lee. His advent was a device capable of crumbling day-old bread for use in
other treaties. Old bread had been dumped out lead up to his layout. Lee
produced the first electric bread machine, using the money he earned from
his first invention. The machine was able to blend and knead the dough,
which enabled bakers to concentrate on the bread being formed and baked.
As well as accelerating the cycle of bread baking, Lee developed a more
healthful approach for producing bread. Bakeries started buying the electric
device to produce enough pieces of bread. Most bakeries utilized a bread
maker during the 1950s. Unfortunately, it was not until 1986 that at-home
chefs had access to the conventional machine.
Matsushita Electric a Japanese Manufacturing Company, now Panasonic,
built the first bread machine that would be able to produce one loaf of
bread. That machine had become popular and similar versions began to be
produced by other manufacturing companies. Every modern bread-maker
contains elements from the first design by Joseph Lee. In fact, the bread
maker companies of today have found how to reprocess the method used by
Lee's machine. When a busy chef pours into a machine the right
ingredients, the bread machine picks over and finishes the preparation by
making a perfect loaf of bread. The cook must, in most situations, initially

add the liquid ingredients to the unit, and then the dry products. The
ingredients should be placed in the proper order in the machine to ensure
the liquid activates the prompt yeast. The water and the yeast, therefore,
must stay intact until the process of making the dough begins.
Bread cooked in a bread machine takes several hours to finish. Chefs will
notice the machine moves the ingredients to create dough first with its
paddle. Often, bread makers hold the right temperature, which facilitates
optimum growth. After the appropriate period to rising has been given to
the dough the machine will start the baking process.
Earlier bread machines produced loaves in odd forms, but today's machines
manufacture loaves that have a traditional feel. Chefs that use a bread
maker may need to follow a machine-designed method because a bread
maker also produces a small loaf than a conventional bread recipe.
Supermarkets also, in addition, sell processed bread mixes, which provide
the right portion sizes. The cook would just add water to it with a mix.
Cooks should bear in mind when readying bread at home, either by a bread
machine or from scratch, that it will be lacking in preservatives and will not
last if the shop-bought bread. Various households purchased the machine
during 1996, and most houses claiming ownership of bread makers doubled
10 years later. Makers have doubled the usefulness of the machine, like
pizza dough, bread rolls, and baked items can now be made by the
appliances.
Customers who frequently use the system find that almost every dough
mixture can be mixed by a bread maker, which can be baked in a standard
oven then. A great number of recipe books for bread machines have been
published with guidance. Today's bread machine has become a staple of the
household and allows motivated cooks to provide their family with a
homemade meal that contains freshly baked bread.

 

1.2 How Bread Machine Works?

The best part about an automatic bread maker is it does for you all these
processes. A bread making machine is essentially a small electric range that
embraces one huge, single tin of bread. The tin is a bit unique: it has an axle
at the rear side, underneath which connects to an electric motor. A tiny
metal paddle clicks on the inside tin axle. A waterproof seal holds the axle
so that none of your bread mixtures will evade.
So how does all that work? First, you put the paddle inside the tin. You
measure your ingredients with tin out of the oven and load them up. Then
all you need to do is pop the tin in the oven, select the system you want to
use the electronically controlled panel, close the lid, and wait. If you have a
glass cover in your bread maker, you will see what they are doing. If the
cover is opaque, the intuition would have to be listened to and used. Among
the first things, you'll hear is the motor whirling on the machine as the
paddle rotates around, kneading the dough. Then, during the upward phase,
everything will go quiet. Then, during the proving, you will hear more
kneading as well as another period of quietness. Finally, the oven switches
on, you will see steam rising through the exhaust vent and a few minutes
later you will start smelling the delicious aroma of baking bread. The basic
process of bread making is largely automatic, but most machines come with
books of recipes to make more innovative varieties of bread.
 
Some bread-makers have many other features, such as an integrated
memory so they can survive a few minutes of short power outages
("blackouts"): they know what they were doing and proceed when the
power returns. Many bread making machines do have the potential to allow
a staggered launch, as you can place in the ingredients before going to bed

and wake up in the morning to a freshly baked loaf. (It's worth noting,
though, that if you end up leaving a loaf in a hot machine after it's
completed, it's going to go on cooking and the crust gets noticeably harder
— perhaps to your taste, maybe not.)
What's inside it?

Baking tin cover embedded in the folding lid.
Folding, predicated lid, in the center, comprises steam exhaust
vent.
The exhaust switch enables steam to flow through the lid and
evade from the baking tin.
The air vent allows air to rise into the dough.
Lead for power supply.
The hole where tin hooks tightly into a position where the
electric axle that spins the kneading paddle is in its core.
The outer plastic case protects the oven and makes it safe for the
bread-maker to contact during the procedure.
Basic LCD display and touch-control panel to wipe-clean.
The curved groove where the lid locks in at the bottom.
Detachable baking tin will simultaneously bake one loaf.
Removable kneading snorkel clicks on an axle in a waterproof
seal, slotted across the center of the tin.
In the bottom part of the machine, tongue around the edge of the
lid placed more emphasis on the groove (9) to ensure heat is
preserved.
How to use it?
Bread-maker programming is a simple operation:
Choose bread type (basic, multigrain, whole wheat, French, or
pizza).

Choose bake mode (bake, bake quick, sandwich, and dough).
Each differs the blending, kneading, raising, and baking series.
For instance, the machine stops in dough mode, without cooking
the dough. You open the lid at this point, remove the dough, then
bring it out for the pizza, croissants, or anything else. (You must
bake the ones in the oven, but the bread-maker can help you
cook the dough.)
Select loaf size (large, medium, or relatively small).
Choose which sort of crust you like.
Select the TIMER button. The monitor displays the average time
it takes for the loaf to cook and ready.
Click the Start button and start the countdown towards a
delicious loaf!
If the loaf is cooked, lift the lid carefully (from two to six hours,
but usually about three to four), take the hot tin out of the oven,
tilt the loaf, and let it cool down. All you must do is rinse out the
tin (which is aptly non-stick) and the paddle — that takes about
30 seconds to clean.
 

1.3 Types of Bread Machines/Makers

Most of the machines, making bread could be a bit different. This is
because every modification in a bread machine is intended to perform a
specific function. Below are the most mutual styles of bread machines in
the international market.

 
Vertical
Many bread machines bake loaves that are put vertically as this is how they
made the bread box. This type of bread machine comes with only one

kneading paddle.
Horizontal
There are several bread making devices that have 2 kneading paddles within
the pot. Such bread machines bake bread horizontally, much like the one
you get from the store
Small
Small bread-makers are perfect for the restricted kitchen area or if you don't
consume lots of bread. Such little kitchen helpers don't take up a lot of
kitchen area and just produce enough bread for a couple or an individual.
Large
Broad bread machines come in handy in large families – bread may vanish
very rapidly when you have lots of people at the table! Huge bread makers
enable to manufacture 3 lb. Loaves of bread can support a massive family.
Gluten-free
There are many on the market with a huge number of bread machine
models that are intended to meet people's balanced eating needs.
Manufacturing companies
Let's look at the corporations that manufacture bread machines. While there
are hundreds of worldwide bread machine producers, we'll focus our
attention on the most credible and famous bread machine manufacturers.
Zojirushi
The Zojirushi Company is a Japanese corporation that makes different
home appliances. One of the product categories of Zojirushi-bread makers.
This manufacturer's bread machines are known for the exceptional quality.
The company manufacturer processors in two sizes which reflect the
preferences of the customers. The 2-lb. The 2-lb bread processors are ideal
for standard baking. loaf. The 1-lb. For a person who eats very little bread,
the bread processor will be a perfect match.

Zojirushi bread machines can create high-quality bread, desserts, and many
other foods. Zojirushi bread makers give the following cycles: whole wheat,
pie, jam, personalized (homemade method enables you to customize
kneading, rise, and bake times to match your preferences) and dough.
Panasonic
We bet you've heard of Panasonic already – the recognizable brand behind a
lot of devices. Previously, Panasonic Corporation was also known as
Matsushita Electric Industrial Co., Ltd. The firm is a producer of Japanese
multinational electronics. Panasonic bread machines are at the high point of
the market list, and they can justify the quality by a variety of impressive
features these machines provide. Panasonic offers five models of bread
makers, one of which features a fully automated yeast dispensing system.
Breadman 
The enterprise is an American kitchen appliance brand. Breadman bread-
makers are offering the ability to bake highly skilled home-style bread. The
brand has a reputation for exceptional quality and trustable customer
service.
Breville
Breville is an Australian manufacturer of small home appliances, founded
in Melbourne in 1932. The corporation has proved to be utilizing high-
quality materials for its goods, and it has been very common in New
Zealand and the USA.
West Bend
The West Bend Company in the period from 1911 to 2001 was known as
West Bend, Wisconsin Corporation. The West Bend Company produced
kitchenware and electronic appliances made from aluminum. It is also
known for producing stroke cycle engines, like outboard boat motors. West
Bend Corporation can provide the high-end goods to its consumers with the

fantastic experience behind its back. West Bend Division of simple Kitchen
Appliance is renowned as West Bend Housewares.
Benefits of Bread Machines
Although some may feel like a pointless move,  utilizing a bread maker,
others don't envision life without  home-baked bread. Let's switch to the
truth-the benefits of owning a bread maker are below.

First, you can experience the freshly cooked, home-made bread.
Many bread machines also have a timer feature which helps you
to schedule the bake cycle at a certain level. If you want to have
a morning breakfast with freshly baked bread this function is
useful.

You can fix whatever you eat. By baking bread at home, you can
manage what components come into your loaf-this option is very
beneficial for people with allergies or those who attempt to
control the consumption of some of the ingredients.

It's workable. Some people assume that baking bread at home is
messy and, ultimately, that's a challenging process. Baking bread
with a bread maker could be a breeze too. You just choose the
option and dislodge all the processes of mixing, growing, and
baking within the bread machine, making it the lowest mess
process as well!

This will save you heaps of money in the long run. If you think
buying bread at a store is cheap, you might be mistaken. Baking
the bread at home will, therefore, save you money over the long
term, especially if you have specific dietary constraints.

Bread machines can produce a variety of bread types: Rye bread,
whole wheat bread, no gluten  bread, and dozens of other

types. Jam, pasta dough, pizza dough, and other wonderful foods
may also be made.

Good taste, and excellent quality. It must be acknowledged-
Nothing compares the fresh bread’s consistency and taste. Since
you are the one that produces bread, you can be sure that you
only use the products that are fresh and of high quality. In terms
of both consistency and flavor, bread baked at home certainly
beats the shop-bought food.

The bread-makers' functions are not confined to baking multiple types of
bread. Below we want to dive through some fresh ways by utilizing a bread
maker. As per industry analyst Joy Crump, a bread machine is a quite potent
kitchen gadget. Mr. Crump is Foode's head chef, a Farm-to-table café
centered in Fredericksburg, Va. He had been discussing 5 ways to turn your
bread maker into a multitasker.  

One may create their veggies or butter of fruit

Mr. Crump says a bread maker is the best solution for baking apple butter.
He stated that the gradual heat inside the bread maker enables the fruit to
develop sugars.

Create best tomato sauce in a bread machine   

Mr. Crump asserts that a bread maker is as fine as a crockpot. However, he
believes the restlessness component tends to make the bread maker ideal for
sauce use.

Baking a Casserole

Any casserole you can envisage can be made at a bread machine, rather
than a gas oven.

Machines for bread can make cakes

The bread makers are the best ones for baking cakes, just like perfect bread
loaves.

CHAPTER 2:  

Types of Bread and Manufacturing

Low-carbohydrates  diets may try and cut out bread, however, it
remains for most of us, as the old phrase goes, and “it is the staff
of life." “Yeah, it is high in carbs, but bread has always been a
mainstay of the human diet,  for a reason  since the Neolithic period,
approximately 10,000 years ago. It's indeed tasty, as well as filling, and
affordable. So many people  have enjoyed different sorts of bread for so
long. Bread has been baking for centuries and it involves the same simple
method still. Salt, Flour, yeast, and water are the primary ingredients. There
are multiple sorts of bread, many of which are specific to a given region as
well as cuisine. There have been 3 major types of bread in the globe: those
that grow maximum and thus have to be cooked in pans,  bread with a
moderate volume, such as rye & French bread, and others that barely grow
and are thus called flatbreads. Bread making involves a lot of steps. Some
of the steps are not optional but  some are. Bread production seems
somewhat difficult, but it won't be as challenging anymore once you know
why you'd want to take the various steps and have the resources to take the
measures.

 

2.1 Bread Types and Their Origins

Arepa

It is a round, flat patty of cornmeal, eaten usually in Colombia &
Venezuela. It could be fried, baked, or prepared on even a grill of charcoal,
with stuffing such as rubbed cheese, black beans, ham, chicken salad as
well as avocado, Perico (scrambled eggs in Venezuelan style) or thinly
sliced beef. You'll need corn flour (pre-cooked), a pinch of salt, and water to
make arepas. It is gluten-free, as it is made from cornflour.

Bagel

First, the typical bagel is boiled in water for a small duration, and then it is
baked. Originated from Poland, Bagels are now famous in several regions
of the world, which include the US and Canada – and popularly on
London's Brick Lane, from where you could buy it 24 hrs. a day. Beware of
certain flavored bagels, like cinnamon & raisin, or maybe even chocolate
chips, that may contain large amounts of sugar contained, but still, they
could be a better option than cookies, doughnuts, or cakes. What you add
on a bagel will also influence how nutritious it is but the typical bagel
filling with smoked salmon & cream cheese might be a healthy option for
the heart with some variations. Choose a cream cheese that is low in fat as
well as keep a small part of salmon or try for poached salmon or cold baked
rather than smoked salt.

Chapatti

Chapatti is a popular, flat Indian bread made from wheat flour. Rather than
being baked, chapatti is cooked on a griddle until gold freckles. You may
eat it like it is or can make a sandwich wrap or with veggies or lentil soup
like Indian curry. Chapatti is generally cooked without oil and is prepared
from whole-wheat flour, which means that this is sometimes a healthy
option than that of other flat-breads such as parathas. They quite often are

buttered.  It is nicer to have a low in saturation spread instead of ghee or
butter if that is the case.

Damper

It is a conventional Australian bush bread. It was prepared once in a
campfire's hot coals, but that could be cooked in a regular oven too. Water,
Flour, a bit of salt, and often milk are the main ingredients. Leavening can
be made using baking soda. Traditionally it is eaten with cooked or dried
meat, it also could be a perfect companion for a hearty stew in the winter.

English muffin 

It is a round, flat, small type of leavened yeast bread that is generally
horizontally sliced and toasted. They're not a terrible choice as to when the
teatime snacks go, but it relies on what you add on these. The unsaturated
spread is an alternative to butter which is healthier for the heart. Eggs
Benedict, bacon, poached egg, as well as Hollandaise buttery sauce, is
better kept for just an occasional meal – however, wilted spinach with
poached eggs over top of a muffin can be a tasty and healthy breakfast.

Focaccia

Focaccia is an Italian, oven-baked flatbread made with strong flour (high-
gluten), water, oil, salt & yeast. It could be used like an appetizer to several
foods, as a pizza base, and as sandwich bread. It is frequently seasoned with
extra salt or have a topping of many other salty items like olives, be
cautious to try this bread far too much. This can be very oily that will
render it greater in Cal than in other bread, so if you buy it in the store, be
sure you check food labels on the pack. Or consider making your own bread
without adding salty items on top – conversely try to flavor it with tomato
slices or fresh rosemary.

Grissini

Grissini is usually crisp, dry breadsticks of pencil size believed to have
originated in Italy. These are crisp throughout and could be seasoned with a
variety of spices, herbs, and seeds to supplement anything else you might
serve. A few grissini may be a better choice for bread & butter and to garlic
bread at the beginning of a meal.

Injera

It is a flatbread, sourdough-risen with a special texture which is slightly
spongy. Conventionally, injera is made from teff, a small round grain
growing in the Ethiopian highlands. Traditionally the Ethiopian meals are
served on big injera. This flatbread (slightly soured) is being used to grab
the on top vegetables and meat stews.

Knäckebröd

It is a dry bread type or cracker that is flat and mostly contains rye flour.
There are also many types of knäckebröd which include wheat flour, grains
& spices. It is fiber-rich, and is typically served with cheese & herring, but
could be consumed as a crisp-bread seasoned with any toppings people
choose. They're so light and have a very prolonged period to keep fresh.

Lavash

It’s a thin, Armenian-style flatbread, famous in Caucasus, Turkey, and Iran.
It is prepared with salt, water, and flour. Lavash is cooked traditionally in
the tandoori stove and is therefore low in fat. Before baking, sesame seeds
(toasted) or poppy seeds are occasionally sprinkled on. Lavash becomes
soft when it is fresh as well as dries to crisp.

Matzo/Matzoh

Matzo, in the sort of big crackers, is an unleavened bread that the Jews have
historically eaten throughout Passover holidays. The flour can be prepared

from the Torah’s five grains: wheat, barley, rye, oats, and spelling. There
have been two main types of matza: hard matza, which in looks, is like a
cracker, and soft matza, that looks like a tortilla or Greek pitta.

Naan 

It is an oven-baked leavened flatbread you can found in Western, Central, as
well as South Asian cuisines. A traditional recipe for naan requires
sufficient yogurt to prepare an elastic and smooth dough, and it is made on
tandoori oven sides. Naans are generally brushed exactly before they are
served, with ghee or butter, so that those you purchase in hotels or
superstores can be high in salt and/or fat. Naan bread can also be available
with fillings and extra toppings like chopped meat, garlic (that might
contain excess butter), as well as Peshwari. These can insert a lot to the
calories and fats to your food, depends on which filling or topping you
choose. 

Obi Non 

It is a sort flatbread famous in Uzbek and Afghan cuisine. Obi Non is quite
like the naan and it is also made in clay stove, known as tandyr or tandir.
Obi non is composed of flour, milk, yeast, water & salt. 

Paratha 

Paratha is an Indian, layered flatbread, made of the whole-wheat flour. It is
common as well in different countries like Burma, Malaysia, and
Singapore. Parathas are usually high fat because they are generally cooked
or fried with oil, ghee or butter and may have ghee or butter wrapped into
layers as well. Cooking parathas with a small amount of oil might be a
healthier choice, as well as baking these in the oven. These're sometimes
stuffed with various fillings such as potatoes, vegetables, onions, eggs, or
even spices. 

Qistibi 

It is a famous traditional food item in Russian areas i.e. Tatarstan &
Bashkortostan. Qistibi is a flatbread having a filling in which is put on half
of the flatbread and is wrapped by the remaining half and is baked. It is said
that its most famous stuffing is potato puree, but it could be millet or meat
sauce too. 

Roti 

Roti is a flatbread, unleavened, like chapatti, made in nearly every region of
India as well as common in the Caribbean too. They comprise of whole-
wheat flour & water, often brushed with butter or ghee, to enhance the taste,
that can make it high in cal. If you're attempting to make a bucket of roti so
just apply butter to every third or fourth roti instead of every single one.
You 're going to get the flavor yet, but with much less fat. In a tandoori
oven, Tandoori roti is made, so it can be a healthy choice. The roti is served
in many areas of West Indies with a stuffing of spices as a snack. 

Soda bread 

Soda bread is Ireland's traditional bread, with baking soda, flour, salt, as
well as buttermilk as its main ingredients. Baking soda is utilized, rather
than yeast, working as a leavening agent. This will bring sodium to the
bread and, such as salt sodium, too much could affect bp so be cautious to
try the recipe and use only the proportion you need. Rather than yeast,
ancient Irish cooks have been using baking soda or bread soda, because the
Irish flour was also too soft to make yeast. This is an easy and quick bread
to prepare, as it doesn't have to be a wait to rise.

Tortilla 

It is a kind of thin and soft flatbread that is not made from wheat flour
and/or maize meal. These bread are used in many Mexican cuisines such as

enchiladas, tacos burritos as well as wraps. With just a few easy
modifications, fajitas could be a healthier option but ignore enchiladas that
come just loads of cheese as well as deep-fried chimichangas. Tortilla chips
are slices of tortilla which are deep fried, sometimes with extra salt as well
as other ingredients, but by spraying tortillas with just a small amount of oil
& baking them in the oven till crisp, one can prepare his own healthy
option.

Unleavened Pain

There are several multiple kinds of bread that are unleavened. The one
which is shown below is rieska, which is a flat Finnish bread that is made
from oat, potatoes, or barley. These are prepared in the same manner as
crispbreads and they're not dried to be crisp. Prior to baking you could also
spray the bread with poppy seeds, sesame seeds, or crumbled shredded
wheat. These are normally eaten warm accompanied by milk glass.

Whole Pitta Food

Pita bread in the Middle East is served with almost every food. It could be
used to dip or make a sandwich, which is commonly available in white and
wholemeal versions. An essential part of a healthy diet is whole-grain, so if
you really can, go with the whole meal form of bread. Wholemeal pitta
could be a delish snack or a light meal, with some lowered fat vegetables or
hummus.

 

2.2 History of Bread

Two of the first plants to be grown, and prehistoric people who live as early
as 5000 B.C. are regarded to have consumed these grains. It was eventually
found that the addition of water to grain managed to make it more
appealing, and people were experimenting with trying to cook the

combination of grain & water on small stones that were then heated in the
fire. Flatbread and porridge were formed in this way. It was known that the
ancient Egyptians cultivated barley as well as wheat. Archaeological digs of
these cities showed that with almost every food, they loved the flatbreads. It
is probable that raised or leavened bread was accidentally found when a
water and wheat blend was left at quite a warm environment, having caused
a puff dough to be developed by the naturally existing yeast. It is also likely
that a part of the remaining dough could have been blended into a fresh
batch, with the same outcome. Preparing the dough not on an open flame
but in an oven gave the bread a much good grade. The first furnaces were
clay constructs that burned a wood fire in. The embers were snagged out of
an opening at the edge of the oven when the wood pieces had burned
entirely. Wheat dough was put inside the oven, then sealed off the opening.
The bread was cooked by the point the furnace had cooled up.

The Romans are known for creating grinding techniques by stroking grain
among two stones. The manually grinding method was gradually
substituted with a mechanical system, in which a stone revolved over a
lower and perpendicular as well as static stone. The wheel of stones was
initially driven by animals or slaves. Then the power was provided by
windmills or watermills. Grinding was indeed a time taking task and
leavened bread stayed a delight reserved for rich, for centuries. White bread
had been an extremely rare commodity. The economic and social position
of a family might have been determined according to the type of bread that
they eat. The poorest in society did eat the whole-grain bread (dark).
Strangely, these days nutritionists prefer whole-grain bread over white flour
bread.  Bread manufacturing managed to remain merely a function that is
homemade, well into the medieval period.  Some people around that time,
especially those with not having their own ovens, started taking their

dough's to local small bakeries and had the dough baked and shaped. As
villages and towns sprouted across the countryside, the bakeries multiplied,
and home-based baking reduced considerably. Such nearby bakeries had
huge wood or coal heated brick ovens. With a long-handled, made of wood
shovel named a "peel," the dough was shifted into or out of the ovens.
Numerous small and independent bakeries are still using peel ovens, but
they have already been upgraded to use oil or gas.

The bread was assumed to be fattening even for a period and it has been
ignored by most in one's regular diet. However, studies have shown that it
was coatings or toppings like butter which contributed to much of the
calories that induced fat. Bread is also an outstanding source of complex
carbohydrates and low fats, however. The growing interest in bread has
contributed to the taste of the buyers for a range of types of bread. Sliced
white bread is no longer the norm. Store shelves are now offering a myriad
of wheat bread as well as multigrain bread.

 

2.3 Bread Manufacturing

Bread is made from 3 basic ingredients i.e. water, bakers' yeast, and grain.
The grain that is harvested is ground as per the bread type that is to be
produced. All grains consist of three main parts: bran, germ, and
endosperm. The three pieces are processed to produce rye bread as well as
whole-wheat bread. The bran & the germ must be eliminated to produce
white flour. Because germ and bran contain most of the nutrients in the
grain, minerals, and vitamins sometimes "enrich" the white flour. Few white
flours also are enriched with protein and calcium. The grinding is
performed at grain factories, which deliver the grain in bulk to the bakeries.
The bakeries store the grain in stock sacks until it is fit for purchase. Water

& yeast are combined with the flour in the baking factory to prepare the
dough. The factory also adds extra ingredients like fat, salt, sugar, raisins,
honey, and nuts.

The Manufacturing Process

1. Mixing & kneading the dough.

The refined flour is poured in an industrial blender. Temperature-controlling
water Bread are piped into the blender. This mix is termed "gluten," & gives
elastic properties to the bread. Pre-measured yeast is inserted. In addition,
yeast is a little organism that feeds mostly on grain's sugars as well as
generates carbon dioxide. The yeast growth yields gas bubbles, leavening
the bread. Additional ingredients are put into the mixer as per the bread
type to be planned to make. Advanced mixers may process the dough up to
2,000 lbs. (908 kg) for each minute.

The blender is fundamentally an enclosed container, which rotates around
35 to 75 revolutions a minute at the rate of speed. In a couple of seconds,
electrical arms inside the container knead the dough to the desired level.
Even though present bread manufacturing is highly electronic, it is essential
that the mixing workers be able to assess the appearance and elasticity of
the dough. The tone of the dough can allow skilled staff to assess the
quality as it rolls through the mixer. The process of mixing takes some 12
minutes.

2. Fermentation

The fermentation of the dough is done using three methodologies. The
high-speed machinery is engineered in some plants to modify the dough at
very high speeds and with the massive force that compels the yeast cells to
increase rapidly. The inclusion of added chemicals, like 1-cysteine and
vitamin C, also can induce fermentation. Certain bread is naturally allowed

to be fermented. The dough is put in wrapped metal bowls in this method
and preserved in a temperature-controlled area till it rises.

3. Division & gas reproduction.

After fermentation of the dough, it is put into a divider with spinning
blades, which slice the dough into specified amounts. Then, a conveyor belt
moves the dough pieces to a molding device. The molding machine forms
the dough into balls and transfers it into a layered conveyor belt that is
sealed in warm and humid storage called a "prover." Gradually, the dough
travels via the prover so it can "rest," as well as the gas reproduction will
proceed.

 

4. To mold & bake.

So, when the dough comes up from prover, it is transferred to another
molding machine that re-forms the dough into the loaf and put it into pans.
The pans move to the next prover set at such a high temp along with a high
humidity level. The dough here attains again the elasticity which was lost in
fermentation as well as the period of resting. The pans reach a tunnel-oven
from prover. The speed & temperature are precisely measured such that
they must be entirely cooked and somewhat cooled as the loaf comes from
the oven. The loaves are manually poured from pans onto the shelves while
within the tunnel. The baking & cooling phase takes around 30 minutes.

5. Slicing & packaging.

The bread keeps cooling as it shifts from oven to the slicer. There vertical
jagged blades travel at fast speeds up and down, breaking the bread into
evenly shaped pieces. Metal sheets bind the pieces close while each loaf is
picked up and carried on to the wrapping unit. Preprinted bags are slid over

every loaf, mechanically. Staff at certain bakeries seal the packs with twists
of wire. Other plants heat-seal the packs.

CHAPTER 3:  

Some Delicious Recipes for Your Bread
Machine

Abread machine can complete the entire bread process from
mixing to baking.  Simply put the additives in the bread pan and
leave the machine away. You'll have your bread freshly made in
2-3 hours. And apart from pizza dough, cinnamon rolls, hamburger, and hot
dog buns, and even doughnuts, this kitchen gadget will generate a lot more
than just bread loaves. Many of these recipes require just a few quality
ingredients that makes it easy to put a good slice of bread or other treats to
the table.
 

3.1 Classic and Quick Bread Recipes

1. CLASSIC WHITE BREAD
White Bread for a bread maker. Simple, plain, get the job done and it is
good.
What do you need?

1 cup of boiling water (110 ° F/45 ° C).
3 tablespoons of white sugar
1 1⁄2 teaspoons of salt
3 tablespoons of vegetable oil
3 Cups of bread flour

2 1⁄4 teaspoons of dry yeast
How to make?

Place sugar, water, oil, salt, bread flour, and yeast in bread
machine pan.
Bake on the setting of White Bread. Before slicing, cool on wire
racks.
 
2. FLUFFY WHITE BREAD
What do you need?
1 Cup warm water
2 Tbsp white sugar
2.25 Tsp ferment/yeast
3 Cups of bread flour
1/4 Melted Butter
1 teaspoon salt
How to make?
Having your bread machine prepared to go (or your mixing pot,
or whichever form you choose), put in the machine warm water
(set aside 2 tbsp), sugar, and yeast. Offer a blend to help dissolve
easily. Let it get sparkling and bubbly, approximately 10 minutes
Tangzhongin, while your yeast gets revved up, start the
tangzhong while using 3 tbsp of flour and 2 tbsp of water in a pot
and warm at low heat until a nice gooey roux is obtained. It will
take just one, or two minutes.
Tangzhong starter, butter, salt, flour goes (in order) into your
bread machine
Set "dough" on the bread machine, and walk away

Upon completion of the dough cycle, remove the dough over to a
floured surface, break it down in half and punch
Place the dough in two loaf pans
Preheat oven to 350 while the dough rises a second time
Place an ovenproof jar inside the oven with around 2 cups of
water. The water would produce steam and keep you from
having the rough, hard crust
Put your loaf pans in the oven once the oven is ready and bake
for 30 minutes
This bread must be stored in a zip-top bag for around a week and
stay soft and ready to eat
 
3. CLASSIC FRENCH BREAD
What do you need?
3 1⁄2 cups of bread flour
1 teaspoon of salt
1 (1/4 ounce) active dry yeast
1 1⁄4 teaspoon warm water
How to make?
Place ingredients according to the manufacturer's instructions in
the bread machine.
Start the machine after setting of the dough.
Remove the dough with greased hands and sliced in half on a
floured surface when the dough process is over.
Take every half of the dough and roll in French bread form to
make a bread roll about 12 inches long.
Place on the baking sheet and seal with a towel.
Let it rise, about 1 hour until it doubles.

Preheat the oven till 450 ° C.
Bake for 20 to 25 minutes each side, whilst baking, turn to pan
around once in the midpoint.
Remove the baked loaves and cool them to wire racks.
 
4. GOLDEN WHEAT BREAD
What do you need?
1 cup plus 2 tablespoons of water (70 to 80 °)
One-quarter cup of canola oil
Two tablespoons of mustard
2 tablespoons of honey
1 Teaspoon of oil
2-1/2 cups of flour in bread
1 Cup of whole wheat flour
2-1/4 tsp of dry yeast
How to make?
Place all ingredients in bread machine pan in the order suggested
by the company. Select the basic setting for the bread. Select the
color of the crust and size of the loaf, if accessible.
Bake according to the directions of the bread machine (check the
dough after 5 minutes of blending; add 1-2 spoons of flour or
water if required).
 
5. WHOLE WHEAT BREAD
What do you need?
1 1/4 cups of hot water
2 Tbsp. of olive oil
1/4 cup of maple syrup (or honey liquid)

3 1/2 cup wheat flour
1 1⁄2 teaspoons of salt
2 Instant yeast Teaspoons
How to make?
In the order suggested, add all ingredients in the bread machine.
If your bread maker has one, then choose the "whole wheat"
setting. If not, choose white simple.
Before cutting enables the bread to cool properly.
 
6. BREAD MACHINE NAAN
What do you need?
2% hot 3/4 cup milk (70 ° to 80 °)
3/4 Cup Basic Yogurt
1 Large egg, beaten at room temperature  
2 tbsp of canola oil
2 tsp of sugar
1 Teaspoon of salt
1 teaspoon baking powder
4 Cups of Flour Bread
2 Teaspoons active dry yeast
How to make?
Place all ingredients in bread machine pan in the order suggested
by the company. Choose dough setting (check the dough after
mixing for 5 minutes; add 1 to 2 spoonful's or flour if required).
Turn the dough onto a floured surface when the cycle is
complete. Divide into six parts: mold into balls. Roll every single
ball into a 1/4-in. Dense oval. Let them rest for five minutes.

Brush water to the tops. Cover and cook dough in a buttered
large skillet, soggy end down, over medium-high temperature for
1 minute. Move dough; cover and cook for more than 30
seconds, or until golden brown. Continue for remaining dough.
 
7. PUMPKIN SPICE QUICK BREAD
What do you need?
One cup of sugar
1 Cup of packaged pumpkin
One-third cup vegetable oil
1 Vanilla Teaspoon
2 Eggs
1 1/2 cups All-purpose Gold Medal meal or Better for Bread
meal
Baking powder 2 teaspoons
1/4 tsp salt
1 tsp cinnamon
Nutmeg ground 1/4 teaspoon
Ground cloves 1/8 teaspoon
Sliced nuts 1/2 cup, if necessary
How to make?
Grease bread machine pans generously and kneading blade too. 
Measure carefully, in the order suggested by the manufacturer to
put all ingredients in the bread machine pan.
Simply select the Quick Bread cycle. Open the lid after 3
minutes into the cycle and scrape the sides of the pan carefully.
Close your lid to continue cycling.

Cold bread for 10 minutes. Shift it from pan to wire rack or
follow suggestions from the manufacturer.
 
8. MULTIGRAIN BREAD
What do you need?
Water 1-1/3 cups (70 °-80 °)
2 spoon shortenings
2 tablespoons of honey
1/2 cup of 7-grain cereal
1/3 cup flax seed
2 Tablespoons non-fat powdered dry milk
2 Tablespoons of sunflower kernels not salted
1 Spoonful of sesame seeds
1 teaspoon of salt
2 Cups of all-purpose flour
1 Cup of the whole wheat flour
1 Pack (1/4 ounce) of active dry yeast
How to make?
Place all the ingredients in the bread machine pan in the order
suggested by the maker. 
Select the basic setting for the bread. Pick the color of the crust
and size of the loaf, if appropriate. 
Bake according to the directions of the bread machine (check the
dough after five minutes of melding; add 1 to 2 spoons of water
or flour if necessary).
 
9. RUSTIC ITALIAN BREAD
What do you need?

1 1⁄2 tbsp of sugar
1 1⁄2 tbsp of rosemary
1 Tablespoon of yeast
Extra Rosemary (for topping up)
Salt (to put on garnish)
3⁄4 Cups of water
2 Tbsp. of olive oil
2 cups of Flour
1 tablespoon of salt
How to make?
Place the ingredients into your bread machine, as per the
manufacturer's instructions.
Set the machine to "dough cycle" and wait (on most machines,
this will take about 1⁄2 hours for a full cycle).
When the process has finished, separate the dough from the
machine and put it on a lightly greased baking sheet.
Turn the dough by hand into a triangular mound, distributing it
thinly, about an inch or two thick.
Cover the dough and let it sprout for almost an hour in a warm
environment or till it has increased in size. (This is a great time
to preheat ahead and turn the oven on).
Brush with a small amount of olive oil, sprinkle with the
rosemary, and salt if you want.
Bake for about 20-25 minutes at 375 ° F, until golden and crispy.
Serve with new ground pepper seasoned with olive oil.
 
10. BREAD MACHINE CHALLAH
What do you need?

3/4 cups of milk
2 Eggs 2 
Margarine: 3 Tablespoons
3 Cups of flour for bread
One-fourth cup white sugar
1 1⁄2 teaspoons of salt
1 1/2 tsp of active dry yeast
How to make?
Within the manufacturer's suggested order add ingredients to the
bread machine pan.
Choose sweet Bread and Light Crust setup (or Simple if you
don't have this option). Starting.
 
11. BREAD MACHINE BASIC BAGELS
What do you need?
1 1/8 cup of water, should be warm 
3 Cups of white flour
3 1/3 tablespoons of brown sugar
1 teaspoon of salt
3 1/4 teaspoons dry yeast 
How to make?
Insert ingredients into the bread machine as instructed by the
maker. After the first knead take away the dough from the
machine for about 20 to 30 minutes. Put dough on a surface that
is floured. Split into 8 parts. Shape balls and gently press thumb
into the ball center and gradually stretch into bagel form.
As bagels rise, put in a wide saucepan three-quarter of the water
and a tablespoon of sugar to a fast boil. Drop 2-3 bagels into

boiling water, using a skillet. Boil 1⁄2 minutes on each side.
Remove and cool on a rack for 1 minute, brush with an egg and
sprinkle, if necessary, with sesame or poppy seed. Bake at 400
degrees F, sprinkled with cornmeal on a baking dish, until
golden-around 15 minutes.
 
12. POTATO BREAD
What do you need?
Water: 1 + 1/4 cup
Vegetable oil 3 TBSP
3 Cups flour
3 TBSP of sugar
1 + 1/2 tsp of salt  
1 Tsp of lemon zest 
1⁄2 tsp of white pepper
2 Tsp Dry chopped onions
1⁄2 Cup Flacks of Potato
2 + 1/4 tsp Dry, active yeast
How to make?
Add the additives in the order indicated in the pan. Use Cycle
of Basic or White Bread and Medium / Normal Crust.
After kneading for 5 minutes test the texture  of the flour. The
dough will be in a cheesy ball of softness. Add water, 1⁄2 to 1
tablespoon at a time if it is dry and steep. If it is too soggy and
stringy, add 1 cubic meter of flour at a time.
Active Dry Yeast can be replaced by Instant (fast-rising) in your
recipes instead. Just assume your dough to rise quickly when
using Instant Yeast. Still let the dough increase until it is ready.

When baking using traditional methods, use similar quantities.
Using 1⁄2 tsp Instant Yeast OR 3⁄4 tsp Active Dried Yeast per cup
of flour in your compost while using the Bread Machine. 
 

CHAPTER 4:  

Sweet Bread Recipes

1. SWEET RAISIN NUT BREAD 
What do you need?

1 Pack of yeast
3 tbsp of sugar
3 Cups of Flour for Bread
3⁄4 Cup of milk
1⁄4 cup of water
2 Eggs
Four tablespoons of butter, it should be cooled 
One-quarter cup of honey
1 1⁄2 tsp of salt
Regular raisins 1⁄3 cup
1⁄3 cup of golden raisin  
3⁄4 Cup Nuts (whatever you want or combined if you like.
peanuts and pistachios are a wonderful combo)
How to make?
Combine all the items in the specified sequence.
Choose white bread and push the start button.
 
2. CONDENSED MILK SWEET BREAD
What do you need?

1 Cup of water
1⁄2 cups of condensed milk
1 tsp of salt
1 tablespoon of butter
3 1⁄3 cups of bread flour
Yeast 2 teaspoons
How to make?
Put the ingredients into the bread maker according to the manufacturer
guidelines of your machine and set the cycle for dough.
Remove and separate into 3 sections once done.
Roll out each section like snakes, and mesh ends. 
Press and braid end apart.
Place in a baking dish and allow 25-30 minutes to rise.
After rising, brush the egg white or melted butter around.
Bake for 30-45 minutes at 340 degrees, till the top is golden
brown.
If you want a better crust: heat some water in the microwave in
an oven-proof bowl until almost boiling. Then, placed water next
to the bread in the oven.
 
3. BANANA OATMEAL BREAD
What do you need?
2 tsp effective dry yeast
1 Cup of Oats
2 Cups of flour
A Cup of whole wheat flour
1 tbsp of butter
1 Tablespoon of dry powdered milk 

1/2 teaspoon of cinnamon
Nutmeg 1/4 teaspoon
2 Tables of honey
1 tsp of salt
1 Egg
1/4 cups of sour cream
2 Cups of sliced bananas ripped.  
How to make?
Place all ingredients to the machine according to machine manufacturer
guidelines. Choose the setting of "whole wheat" bread, medium crust color.
 
4. CINNAMON SUGAR BREAD
What do you need?
1 Cup of milk
1⁄4 cup margarine or 1/4 cup butter
1 Egg
3 Cups of Flour for Bread
1⁄2 Cups of sugar
l 1⁄2 Teaspoon of salt 
1 1⁄4 Teaspoons of cinnamon 
2 teaspoons of yeast
How to make?
Add ingredients in the bread maker pan according to the
manufacturer's suggested order.
Use the sweet bread setting to bake, if your processor has it.
If not, use the setting of white bread.
Remove from the machine when the bread is done, and let it stay
on a rack for ten min while removing from the pan.

If it persists, just ease the sides with a pliable, rubber spatula and
it will quickly slide out
This makes a loaf that soared beautifully for 1 1/2 pound.
check the dough in the kneading cycle for about 5, 10 minutes; if
you wring a good quantity of dough among your thumb and
fingers and it looks a little soggy, and even some dough pokes to
your fingers, it ought to be accurate; if not, adjust it with water or
flour.
 
5. BUTTERY SWEET BREAD
What do you need?
1/2 cup of  milk
1/3 cup of  water
1  Egg , beaten
1/4 cup of  sugar
1/4 cup of  butter  or 1/4 cup  margarine
1 Teaspoon  salt
3 1/3 cups of  bread flour
2 Teaspoons  bread machine yeast
How to make?
Place all material in the bread maker as per the guidance from
the machine supplier.
Use white base bread or sweet cycle of bread.
 
6. PORTUGUESE SWEET BREAD
What do you need?
1 cup evaporated milk
3 tablespoons unsalted butter (cut into pieces)

2 eggs
1 1/2 teaspoons lemon rind (finely minced)
1 teaspoon vanilla extract
6 tablespoons sugar
1 teaspoon salt
1/4 teaspoon ascorbic acid
3 cups bread flour
2 teaspoons yeast (quick-rising)
How to make?
Put the ingredients into the bread maker according to the
manufacturer guidelines of your machine
Choose the White or Sweetbread program. 
Click Start.
 
7. MOCK SOURDOUGH BREAD
What do you need?
3/4 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon canola oil
3 cups bread flour
1 1/2 teaspoons salt
2 teaspoons active dry yeast
How to make?
In the order, directed by the machine maker, mix all the
ingredients in the bread machine. 
Pick the setting for white bread or French bread with a soft
crust. 

Remove the pan from the machine when the bake cycle is
complete.
Then let everything cool down on the rack for five minutes until
bread is removed.
Take the bread from the rack and let it cool down completely. 
Store up to 1 week in an airtight jar, at room temperature.
 
8. LUSCIOUS WHITE BREAD
  What do you need?
1 cup milk
1 1/2 eggs
2 1/2 tablespoons butter (softened)
1/4 cup sugar
3/4 teaspoon salt
3 cups bread flour
2 1/2 teaspoons yeast
How to make?
In the order, directed by the machine maker, mix all the
ingredients in the bread machine. 
Use the setting for base or white bread. 
Set the crust to "warm".
When baked, allow the bread to cool in the pan for 2-3 minutes.
Then remove it from the pan to a wire rack to cool before slicing
completely. 
Keep in a jar which is airtight.
 
9. MEXICAN SWEET BREAD
What do you need?

7 cup milk
1/4 cup margarine (or 1/4 cup butter)
1 egg
1/4 cup sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons yeast
How to make?
Measure carefully, in the order suggested by the supplier to put
all the material in the bread machine tray. 
Set to loop sweet or simple. 
Makes loaf for 1 1/2 pound.
 
10. ITALIAN SWEET BREAD
What do you need?
1 cup warm 2% milk (70° to 80°)
1 large egg, lightly beaten
2 tablespoons butter, softened
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons active dry yeast
1 large egg
1 tablespoon water
Italian seasoning, optional
How to make?
Place the first seven ingredients in the bread machine oven, in
the order suggested by the maker. 

Choose dough setting (check the dough after mixing for 5
minutes; add 1 to 2 
Tablespoons of liquid or flour if necessary). 
Turn the dough onto a floured surface after the cycle is
complete. 
Divide them into half. 
Turn each bit into a ball; slightly flatten. 
Place yourself in 2 greased 9-in round pans to roast. 
Cover and let rise for about 45 minutes, before doubled. 
Beat the egg and water; scatter over the flour. 
If needed, sprinkle with Italian seasoning. 
Bake for 20-25 minutes at 350 °, or until golden brown. 
Remove the wire racks from the pans to cool.
 
11. APRICOT NUTMEG BREAD
What do you need?
1 cup water (70° to 80°)
3 tablespoons canola oil
1 teaspoon lemon juice
2 tablespoons plus 1-1/2 teaspoons brown sugar
1 tablespoon plus 1-1/2 teaspoons instant nonfat dry milk powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 cup chopped dried apricots
How to make?

Put first 9 ingredients in the bread maker pan in the order
recommended by the manufacturer
Then choose the cycle of sweet bread. 
Choose the color medium crust and the size of the loaf if
accessible. 
Bake as per the directions of the bread machine (check the dough
after mixing for 5 minutes; add 1 to 2 tablespoons of water or
flour if necessary). 
Just before the final rubbing (your machine can sound this out
audibly), add apricots.
 
12. HAWAIIAN SWEET BREAD
What do you need?
1 cup of warm water
3 cups all-purpose flour
2 tablespoons powdered milk
3 teaspoons yeast
1/4 teaspoon vanilla extract
4 tablespoons butter (or 4 tablespoons margarine)
5 tablespoons white sugar
3/4 teaspoon salt
2 tablespoons instant potato flakes
1/4 teaspoon lemon extract
2 eggs
How to make?
Quantify products inside the bread maker in the manufacturer's
suggested order.
I use the command mentioned in the dish. 

Fixed the medium crust in the machine and click play. 
Makes loaf for 1, 2, 1/2 pounds. 
It's like using a bread machine to do all the flour. 
I then take out the dough and create a round piece of bread.
Let everything rise and then bake at 400 degrees in the oven.
 
13. TROPICAL SWEET BREAD
What do you need?
1/4 cup warm buttermilk (70° to 80°)
1/4 cup pineapple juice
3 tablespoons butter, softened
1 egg
1/2 cup pineapple tidbits
1/2 cup sliced ripe banana
3 cups bread flour
1/4 cup whole wheat flour
1/2 cup sweetened shredded coconut
4-1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1-1/2 teaspoons active dry yeast
1/3 cup chopped macadamia nuts
How to make?
Put the first thirteen ingredients in the bread machine, in the
order suggested by the manufacturer.
Pick a simple setting for the bread. 
Pick the color of the crust and size of the loaf, if appropriate.