The long awaited recipes from Welbilt/Red Star Yeast.....
I am including ONLY the bread machine version of the recipes except when
a conventional oven is required. If you need the conventional oven
directions, or if there seem to be any typos in the recipes, write me at:
rickt@hpfclp.sde.hp.com
I ALWAYS use only 1 tsp yeast (or a little less) for my bread in the smaller
Welbilt machine. This seems to keep the bread from over-rising and
subsequently falling. This is probably a consequence of living at 5000 feet
above sea level.
I've only tried a few of these recipes and have commented on those. I'm
anxious to hear from any of you that try the rest of them.
EGG BREAD
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An attractive egg-rich bread, excellent for sandwiches and toast. This bread
may be made completely in the bread machine or shaped into a twisted loaf and
baked in a conventional oven.
(This is one of our "standard" sandwich breads - dried out it also makes great
teething biscuits!)
INGREDIENTS ABM-100 ABM-300/350
Yeast 1 package 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 2 T 4 tsp
salt 2 tsp 1 1/2 tsp
cool butter (cut in pieces) 2 T 4 tsp
milk (80 degrees) 3/4 cup 1/2 cup
water (80 degrees) 1/4 cup 1/4 cup
SETTING White Bread MEDIUM
10 o'clock
HONEY OF A WHOLE WHEAT BREAD
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The sweet, nutty flavor of honey and whole wheat makes this tasty loaf special.
(This is our second "standard" sandwich bread.)
INGREDIENTS ABM-100 ABM-300/350
Yeast 1 pkg 1 1/2 tsp
bread flour 2 cups 1 1/3 cups
whole wheat flour 1 cup 2/3 cups
salt 2 tsp 1 1/2 tsp
cool butter (cut in pieces) 1 T 2 tsp
honey (80 degrees) 1/4 cup 2 T
milk (80 degrees) 1 cup 1/3 cup
water (80 degrees) 1/3 cup 1/3 cup
egg (room temp) 1 (1/4 cup) 1 (1/4 cup)
SETTING White Bread Medium or Light
10 o'clock (I use Light)
MOLASSES OATMEAL
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Molasses adds a delicious flavor to this moist, old-fashioned bread.
INGREDIENTS ABM-100 ABM-300/350
Yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
oatmeal 2/3 cups 1/2 cups
salt 2 tsp 1 1/2 tsp
oil (80 degrees) 1/4 cups 3 T
water (80 degrees) 1 1/3 cups 1 cup
SETTING White Bread LIGHT
10 o'clock
CORNMEAL HERB BREAD
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Cornmeal and herbs make this bread special
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
cornmeal 1/3 cups 1/4 cups
sugar 2 1/2 T 4 tsp
sage 1 1/4 tsp 3/4 tsp
salt 1 1/2 tsp 1 1/4 tsp
celery seed 1 tsp 3/4 tsp
ginger 1/8 tsp pinch
marjoram 1/8 tsp pinch
evaporated milk (80 deg) 1 cup 2/3 cups
water (80 deg) 1/3 cups 1/3 cups
oil (80 deg) 1 T 2 tsp
SETTING White Bread LIGHT
10 o'clock
OAT BRAN BREAD
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A tasty bread and so good for you, too!
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
oat bran flakes (crushed) 1/2 cup 1/3 cup
wheat germ 2 T 2 T
salt 1 1/2 tsp 1 1/2 tsp
water (80 deg) 1 cup 2/3 cup
oil (80 deg) 1 T 2 tsp
molasses (80 deg) 2 T 4 tsp
egg (room temp) 1 (1/4 cup) 1 (1/4 cup)
SETTING White Bread LIGHT
10 o'clock
SWISS CHEESE BREAD
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A favorite bread made delicious with Swiss Cheese.
(I just tried this yesterday. It works great and tastes great too!)
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 1/4 cups 2 cups
sugar 2 T 4 tsp
salt 1 T 1 1/2 tsp
water (80 deg) 2/3 cup 1/3 cup
milk (80 deg) 2/3 cup 1/2 cup
egg (room temp) 1 1
oil, oleo, or butter (room T) 1 T 2 tsp
SETTING Sweet Bread LIGHT
9 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add the Swiss Cheese: 1 cup for the ABM-100, 2/3 cup
for the ABM 300/350.
WHOLE WHEAT BANANA BAGEL
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The pleasant blend of whole wheat and bananas will fascinate the bagel-fancier
and provide a base for many toppings.
INGREDIENTS ABM-100/300/350
yeast 1 pkg
bread flour 1 cup
whole wheat flour 2 1/2 cups
salt 1 1/2 tsp
water (80 degrees) 3/4 cup
oil (80 degrees) 2 T
honey (80 degrees) 1 T
mashed banana (room temp) 1/2 cup (about 1 banana)
egg (room temp) 1 (1/4 cup)
SETTING White Bread / MANUAL
After the machine has completed the second rising, it will beep. Remove the
dough and divide into 4 parts. Divide each fourth into 3 pieces. Shape each
piece into a smooth ball. Punch a hole in the center with a finger and gently
pull dough to make a one or two-inch hole.
In a 3-quart saucepan, combine 2 quarts water and 2 tablespoons sugar; heat to
boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes,
turning once. Remove with slotted spoon. Place on greased cookie sheet.
Brush tops with 1 egg white slightly beaten; sprinkle with poppy or sesame
seeds. Bake 375 degrees for 20 minutes.
SOFT PRETZEL
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Enjoy a soft crusty pretzel warm from the oven with mustard or butter.
INGREDIENTS ABM-100/300/350
yeast 1 pkg
bread flour 3 cups
sugar 1 T
salt 1/2 tsp
water (80 degrees) 1 cup
oil (80 degrees) 2 T
SETTING White Bread / MANUAL
After the machine has completed the second rising, it will beep. Remove the
dough onto a lightly floured surface. Divide into 4 parts. Divide each fourth
into 3 pieces. Roll each piece into an 18-inch rope. Shape rope into a
circle, overlapping about 4 inches from each end and leaving ends free. Take
one end in each hand and twist to the point where dough overlaps. Carefully
lift ends across to opposite edge of circle. Tuck ends under edge to make a
pretzel shape; moisten and press ends to seal. (Clear, huh? :-) Place on
greased cookie sheets. Let rise, uncovered, until puffy, about 20 minutes.
In a 3-quart stainless steel or enameled saucepan, combine 2 quarts of water
and 1/3 cup baking soda; bring to a boil. Lower 1 or 2 pretzels into saucepan,
simmer for 10 seconds on each side. Lift from water with slotted spoon.
Return to greased cookie sheet. Let dry briefly. Brush with 1 egg white
slightly beaten. Sprinkle with coarse salt or sesame seeds.
Bake at 425 degrees for 12 minutes.
CHEESY BURGER BUNS
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Delicious with grilled hamburgers or cold meats.
INGREDIENTS ABM-100/300/350
yeast 1 pkg
bread flour 3 1/2 cups
grated Parmesan cheese 1/3 cups
sugar 2 T
salt 1 tsp
milk (80 deg) 1/2 cup
water (80 deg) 1/2 cup
shortening (80 deg) 2 T
egg (room temp) 1 (1/4 cup)
SETTING White Bread / MANUAL
After the machine has completed the second rising, it will beep. Remove the
dough and divide into 2 parts. Divide each half into 4 pieces. Shape each
piece into a smooth ball, place on greased cookie sheet, flatten to a 4"
diameter. Cover; let rise in warm place about 15 minutes. Combine 1 slightly
beaten egg and one tablespoon water; brush on buns; sprinkle with Parmesan
cheese. Bake at 400 degrees, 10 to 12 minutes.
ORANGE RAISIN BREAD
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Serve this delicious orange-flavored golden raisin bread for a holiday
breakfast or brunch. Good toasted - simply omit the glaze.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 1/2 cups 2 1/3 cups
salt 1 1/2 tsp 1 1/4 tsp
grated orange rind 1 1/2 tsp 1 tsp
mace or nutmeg pinch pinch
water (80 deg) 3/4 cup 1/2 cup
milk (80 deg) 1/2 cup 1/3 cup
butter (room temp) 2 T 4 tsp
egg (room temp) 1 (1/4 cup) 1 (1/4 cup)
SETTING Sweet Bread MEDIUM
10 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add raisins and pecans: 1/3 cups of each for the
ABM-100; 1/4 cup of each for the ABM-300/350.
Glaze: Combine 1/4 cup powdered sugar, 2 tsp orange juice and 1/2 tsp grated
orange rind.
CHOCOLATE SWIRL COFFEE CAKE
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For chocolate lovers! A rich chocolate nut filling swirls through a tender
sweet dough, topped with a chocolate glaze.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 3 T 2 T
salt 2 tsp 1 1/4 tsp
egg (room temp) 1 1
butter (room temp) 1/4 cup 3 T
Half and Half (80 deg) 1/3 cup 1/3 cup
water (80 deg) 2/3 cup 1/3 cup
SETTING Sweet Bread LIGHT
11 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add:
semi-sweet chocolate pieces 1/2 cup 1/3 cup
cinnamon 3/4 tsp 1/2 tsp
chopped nuts 1/4 cup 3 T
To prepare glaze: In a small saucepan, melt 1/4 cup semi-sweet chocolate
pieces and 1 tablespoon butter or margarine. Remove from heat, stir in 1/3 cup
powdered sugar and 3 to 4 teaspoons of water. Drizzle warm glaze over cooled
bread.
GRANDMA'S CINNAMON ROLLS
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Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the
glaze an extra-special flavor.
(These are GREAT! Be prepared to eat a half a dozen of them the first time you
make 'em!)
INGREDIENTS ABM-100/300/350
yeast 1 pkg
bread flour 3 cups
sugar 1/4 cup
salt 3/4 tsp
milk (80 deg) 1/2 cup
water (80 deg) 1/2 cup
shortening (80 deg) 2 T
egg (room temp) 1
SETTING White Bread / MANUAL
After the machine has completed the second rising, it will beep. Remove the
dough onto a lightly floured surface, roll or pat to a 12x9-inch rectangle.
Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar, 1/4 cup chopped
nuts and 3/4 teaspoons cinnamon; sprinkle over dough. Starting with shorter
side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in a
greased 13x9-inch pan. Cover; let rise in warm place until almost double in
volume - about 30 minutes - (this took MUCH longer for me.) Bake at 375
degrees, 20 to 25 minutes.
Glaze: Combine 1 cup powdered sugar, 1 1/2 tablespoons melted butter, 1/4
teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth.
Drizzle over hot baked rolls.
BABA AU RHUM
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This French yeast bread, adapted from the Austrian Guglehuph, was originally
name Ali Baba, after a hero in the book, "The Thousand and One Nights." A
coffee bread made extra moist with Rum Syrup spooned over. Could also be
served for dessert.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 3 T 2 T
salt 1 1/2 tsp 1 tsp
milk (80 deg) 1/3 cup 1/4 cup
water (80 deg) 1/2 cup 1/3 cup
oil (80 deg) 1/3 cup 1/4 cup
egg (room temp) 2 1
almond extract 1/2 tsp 1/2 tsp
vanilla extract 1/2 tsp 1/2 tsp
SETTING Sweet Bread MEDIUM
12 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add:
raisins 2/3 cup 1/2 cup
slivered almonds 1/3 cup 1/4 cup
Rum Syrup:
1 cup sugar
1/2 cup water
1/2 cup rum
Prepare Syrup: In small saucepan, bring sugar and water to a boil, stirring
occasionally. Remove from heat; add rum. Spoon over warm bread. (For more
penetration, puncture bread with fork.) Serve warm or cold.
FINNISH EASTER BREAD
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A wonderful "old world" bread - rich enough to serve as dessert. Spoon Cream
Cheese Topping over slices of warm or cold bread.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 2 T 4 tsp
salt 1 tsp 1 tsp
water (80 deg) 1 cup 2/3 cup
oil (80 deg) 1/4 cup 1/4 cup
egg yolk (room temp) 2 1
SETTING Sweet Bread MEDIUM
12 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add:
raisins 1/2 cup 1/3 cup
almonds 1/2 cup 1/3 cup
grated orange rind 1 tsp 1 tsp
grated lemon rind 1 tsp 1 tsp
stiffly beaten egg whites 2 1
Cream Cheese Topping:
1 pkg (8 oz.) cream cheese, softened 1/8 tsp salt
2 T milk 2 cups powdered sugar
1/2 tsp vanilla
Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk,
vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until
fluffy.
GRECIAN SWEET BREAD
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This tender bread is almost as rich as a cake and keeps well. It may be made
completely in the bread machine or braided and baked in a conventional oven.
INGREDIENTS ABM-100 ABM-300/350
yeast 1 pkg 1 1/2 tsp
bread flour 3 cups 2 cups
sugar 3 T 2 T
salt 1 1/2 tsp 1 tsp
milk (80 deg) 1/2 cup 1/3 cup
oil (80 deg) 1/4 cup 3 T
egg (room temp) 2 1
anise extract 1 tsp 3/4 tsp
SETTING Sweet Bread MEDIUM
2 o'clock
Before the end of the secondary kneading, the electronic beeper will sound 10
times. At this signal, add the chopped almonds: 1/4 cup for the ABM-100, 3
tablespoons for the ABM-300/350.