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Does anyone make their own bread? I got a breadmaker for xmas and it has definitely spoiled me for store bought bread.<br><br><br><br>
Do you have any recipes to share? Even if they are not for the machine, I can probably adapt it.<br><br><br><br>
Here's one of my favourite recipes. I make this all the time. It's an Italian Olive Oil Bread (pane all'olio) - 1 1/2 pound from the book The Bread Lover's Bread Machine Cookbook. Sorry I don't have a recipe for handmade bread.<br><br><br><br><b>PANE ALL'OLIO</b> (for automatic bread machines)<br><br><br><br><i>Ingredients - Biga Starter</i><br><br>
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3/4 cup water<br><br>
1 1/2 cups bread flour (or Cdn. all purpose)<br><br>
1/2 tsp SAF yeast or bread machine yeast<br><br><br><br><i>Ingredients - Dough</i><br><br>
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1/4 cup water<br><br>
3 tbsp olive oil<br><br>
1 1/2 tsp salt<br><br>
2 tsp sugar<br><br>
1 1/2 cups bread flour (or Cdn. all purpose)<br><br>
1 tsp gluten (if you have it, I don't use it)<br><br>
1 1/4 tsp SAF yeast or 1 3/4 tsp bread machine yeast<br><br><br><br><i>Directions</i><br><br>
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1. Place Biga Starter ingredients in the bread pan. Put on DOUGH cycle for 10 minutes only. Stop and unplug the machine. Let biga starter sit in the machine for 12 to 18 hours.<br><br><br><br>
2. After 12-18 hours, break up the dough in the machine into 6 or 8 pieces. It will be very sticky so do the best you can.<br><br><br><br>
3. Place all the dough ingredients in the pan and set the program for DARK CRUST, 1 1/2 POUND LOAF on FRENCH BREAD cycle and start.<br><br><br><br>
4. When the baking cycle is complete, immediately remove the bread from the pan and place on a rack. Let cool before slicing.
 

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And here is one I'm going to try this week.<br><br><br><br><b>Power-Packed Bean Bread</b><br><br><br><br><i>Ingredients</i><br><br>
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1 tbsp GranuIated sugar<br><br>
1 cup Warm water<br><br>
2 tsp Active dry yeast<br><br>
1 cup Cooked or canned navy beans, drained and rinsed<br><br>
2 tbsp Vegetable oil<br><br>
2-1/4 cups All-purpose flour<br><br>
1 cup Whole wheat flour<br><br>
1-1/2 tsp Salt<br><br><br><br><i>Directions - handmade</i><br><br>
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1. In large bowl, dissolve sugar in water; sprinkle yeast over top. Let stand for about 10 minutes or until frothy.<br><br><br><br>
2. Meanwhile, in food processor, purée beans and oil until smooth; add to yeast mixture. Using wooden spoon, vigorously beat in 1 cup of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms. Gradually stir in enough of the remaining flour to make stiff dough.<br><br><br><br>
3. Turn out onto lightly floured surface. Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup more flour if necessary to keep from sticking.<br><br><br><br>
4. Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place for 1 to 1-1/2 hours or until doubled in bulk.<br><br><br><br>
5. Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle. Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal. Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan. Cover and let rise for about 1 hour or until doubled in bulk.<br><br><br><br>
6. Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped. Remove from pan; let cool on rack.<br><br><br><br><i>Directions - Automatic Bread Machine</i><br><br>
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1. In order, place in pan puréed bean mixture, water, sugar, salt, 2-1/2 cups all-purpose flour and the whole wheat flour. Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid.<br><br><br><br>
2. According to manufacturer's instructions, choose cycle for basic bread, regular crust. Let baked loaf cool completely on rack.
 

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well, we have a bread machine, but my husband is in charge of that. he makes a beautiful whole wheat sage loaf. yum.<br><br><br><br>
when i'm struck with inspiration (and have time free of kids), i like to make whole wheat potato bread. i'll post the recipe.<br><br><br><br><br><br>
Whole Wheat Potato Bread<br><br><br><br>
1 potato, peeled<br><br>
2 cups water<br><br>
1 teaspoon salt<br><br>
1/3 cup sweetener<br><br>
1/3 cup oil<br><br>
1 tablespoon salt<br><br>
6 cups warm soy or nut milk<br><br>
3 (.25 ounce) packages active dry yeast<br><br>
1/2 cup warm water<br><br>
1 teaspoon sweetener<br><br>
15 cups whole wheat flour<br><br><br><br><br><br>
Dissolve yeast and 1 teaspoon sweetener in 1/2 cup warm water.<br><br>
Boil the peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sweetener, oil, 1 tablespoon salt, and milk in a large bowl.<br><br>
Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.<br><br>
Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.<br><br>
Bake at 325 degrees F for 1 hour.
 

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My mom has a bread machine at home and uses it sometimes. I like the raisen bread the best. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> I dont have the recipe for it but I can look it up and post it but it is probably easy to make. Also she made jalopeno pepper bread once and i didnt like it much mostly becasue it was way to hot!
 

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I make my own bread too. In fact I only eat homemade bread.<br><br><br><br>
I use a 13.5% protein bread flour that I get at the co-op mixed with some Bobs Red Mill(R) whole wheat flour and some Tapioca flour which is like an egg replacer.<br><br><br><br>
Put flour in bowl<br><br>
Add two spoons of Yeast<br><br>
Add a dab of oil (more oil thicker bread)<br><br>
Then water to consistency<br><br><br><br>
Heat oven to 150<br><br>
Form dough into desired shape<br><br>
Place dough in oven<br><br>
Leave for about a hour or more to let rise<br><br>
Increase to 250 or 300 for the last part of cooking 15 to 30 min<br><br>
remove let cool and enjoy!
 

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This is soooo good warm and dipped in oil and vinegar.<br><br><br><br>
Garlic Herb Bread (2 pound loaf)<br><br><br><br>
1 1/2 cups water<br><br>
4 tsp. softened margarine (or butter replacer)<br><br>
2 cloves crushed garlic<br><br>
4 cups bread flour<br><br>
2 Tbsp. sugar<br><br>
2 tsp. salt<br><br>
1/2 tsp. dried rosemary leaves<br><br>
1/4 tsp. dried thyme leaves<br><br>
1/4 tsp. dried basil leaves<br><br><br><br>
1 3/4 tsp. active dry yeast
 

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Yum, some of these sound soooo good.<br><br>
Here's the raisin bread recipe that I usually make for breakfasts.<br><br><br><br>
Cinnamon-Raisin Bread(1.5 pound)<br><br>
1 1/4 cup water<br><br>
2 Tbsp margarine, softened<br><br>
3 1/4 cup bread flour<br><br>
1/4 cup sugar<br><br>
1 1/2 tsp salt<br><br>
1 tsp ground cinnamon<br><br>
2 tsp yeast<br><br>
mix in:<br><br>
3/4 cup raisins<br><br>
3/4 cup nuts, optional
 
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