Bibliophile Lass (bibliogirl) wrote,
Bibliophile Lass
bibliogirl

Breadmaker recipes

As in "recipes to make in your breadmaker" rather than "how to make a breadmaker" -- the latter would probably require more circuitry and metal than appears in these recipes, and somewhat less flour and yeast.

Having typed these up to send to a couple of people who requested them, I may as well post them up here. The original recipes are from The New Bread Machine Book by Marjie Lambert.


Wholewheat Pesto Foccacia

Ingredients

Quantities given are for 1lb loaf/1.5lb loaf/my machine, which takes 500g flour. Scaling is not 100% accurate for mine but does appear to work!
Water:				175ml (6 fl oz)/250ml (8 fl oz)/330 ml
Olive oil:			2 tbsp/3 tbsp/4 tbsp
Salt:				1 tsp/1.5tsp/1.5tsp
Strong white flour:		130g (5 oz)/200g (7.5 oz)/250g
Strong wholewheat flour:	130g (5 oz)/200g (7.5 oz)/250g
Yeast:				1.25tsp/2 tsp/one sachet
Prepared pesto:			4 tbsp/6 tbsp/most of a jar
Pine nuts/chopped walnuts:	2 tbsp/3 tbsp/as much as I can fit on


Method

Put all but the last two ingredients in your bread maker in the order suggested by the instructions (in my case it is yeast, flour, all other dry ingredients, all wet ingredients). Set for wholewheat dough and press Start.

When dough is ready, punch it down on a lightly floured board. Let it rest a few minutes then roll it into a round about 1/2"/1cm thick. Sprinkle cornmeal on a baking sheet. Put the dough on the baking sheet, spread with pesto and sprinkle nuts over the top. Bake in a pre-heated 200C/400F/Gas 6 oven until lightly browned, about 20 minutes.



Foccacia with Olives and Sun-Dried Tomatoes/Garlic Mushrooms

Again, quantities given are for 1lb loaf/1.5lb loaf/my machine. The same basic recipe gives both the tomato/olive bread and the garlic mushroom bread.

Ingredients

Water:				175ml (6 fl oz)/250ml (8 fl oz)/330 ml
Olive oil:			2 tbsp/3 tbsp/4 tbsp (see below)
Salt:				1 tsp/1.5 tsp/1.5 tsp
Herbs:				see below
Strong white flour:		270g (10 oz)/425g (15 oz)/500g
Yeast:				1.25 tsp/2 tsp/one sachet

Plus:

Tomato/olive bread: 4 tbsp/6 tbsp/8 tbsp chopped sundried tomatoes; same quantity coarsely chopped (or just stoned) olives; some parmesan cheese.

Mushroom bread: 8 oz mushrooms, sliced.

Ingredient notes:

Olive oil: note that I prefer to use garlic-infused olive oil for the mushroom bread.

Herbs: All quantities are for dried herbs. The recipe suggests 0.25 tsp/0.5 tsp (for 1 lb/1.5lb loaves) thyme, and 0.5 tsp/0.75 tsp oregano. I like my loaves a little more herby than that so I usually wind up with 2 (fairly generous) tsp total herbs. Thyme and oregano work fine if you happen to have them, basil is also good, and at a pinch mixed herbs will do. I like to use tarragon for the garlic mushroom bread.


Method

Put the water, oil, salt, herbs, flour and yeast into the breadmaker in the right order, set for dough, and start. If you have a "fruit" beeper you can put the tomatoes and olives into the mixer when it beeps; I prefer to mix them into the finished dough.

When dough is ready, punch it down on a lightly floured board. Mix in the tomatoes and olives if you're making that recipe and didn't put them in earlier -- I usually spread some over the dough, fold it in half, punch it down again, and repeat that a few times -- much as if you were making puff pastry apart from the lack of a rolling pin.

If you are making the garlic mushroom bread, fry the mushrooms for 3-4 min in some garlic olive oil or oil/butter with some garlic.

Let it rest a few minutes then roll it into a round about 1/2"/1cm thick. Sprinkle cornmeal on a baking sheet. Put the dough on the baking sheet. Spread the mushrooms onto the bread (if making garlic mushroom bread) or sprinkle parmesan on the bread (for tomato/olive bread).

Bake in a pre-heated 200C/400F/Gas 6 oven until lightly browned, about 20 minutes.



Dark and Fruity Rye Bread

Ingredients (again with the small/medium/my machine quantities)

Dark stout or ale:		175ml (6 fl oz)/250ml (8 fl oz)/330 ml
Powdered milk:			2 tbsp/3 tbsp/4 tbsp
Vegetable oil:			2 tbsp/3 tbsp/4 tbsp
Treacle:			2 tbsp/3 tbsp/4 tbsp
Grated lemon zest:		1 tsp/1.5 tsp/2 tsp
Unsweetened cocoa:		1 tbsp/1.5 tbsp/2 tbsp
Salt:				1 tsp/1.5 tsp/1.5 tsp
Rye flour:			95 g (3.5 oz)/130g (5 oz)/200g
Strong white flour:		185g (6.5 oz)/270g (10 oz)/300g
Yeast:				2 tsp/1 tbsp/1 sachet plus a bit
Raisins:			4 tbsp/6 tbsp/8 tbsp
Candied peel:			1 tbsp/1.5 tbsp/2 tbsp


Method

Put all ingredients except raisins and candied peel in bread tin in order suggested by your bread machine instructions. Set for wholewheat bread, medium crust. Press Start. After about 15 minutes or when beeper signals time to add fruit, add raisins and orange peel.

Those of you who have had this at my house will have noted the lack of raisins and candied peel -- I make this as a savoury bread. The grated lemon zest can also be replaced by dried lemon peel, in which case you may want to boost the quantities a little.

The most important caveat with this bread is that it DOES NOT COOK THROUGH in my (large) machine. It's possible that it may work OK in smaller machines. I make it instead as dough and then cook it in the oven (about 30 min at 180C/gas 4; not much hotter than that or it comes out with a very tough crust). Test with a skewer to make sure it's done.
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