need a bread maker recipe

[Dealio]

Originally Posted by frugalphoebe What is that, and where do you get it?

I get Arrowhead Mills Vital Wheat Gluten at Wal Mart, or in the grocery store's natural food aisle.

From Arrowhead Mills website:
Gluten is the natural protein portion of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold. That is why it is the secret ingredient of professional bakers who use it for producing doughs, breads, rolls, and pastries.

You can also find it at King Arthur Flour and Hodgson Mills (also at WM or grocery stores)

[jennrn]

I just bought a Sunbeam programmable bread maker also!! I love it.
Here's a recipe from Better Homes & gardens:

Easy Whole Wheat Bread

For 1 1/2 pound loaf
1 cup milk
3 tbsp water
4 teaspoon honey or sugar
1 tbsn butter or margarine
1 1/2 cups of whole wheat flour
1 1/2 cups of bread flour
3/4 teaspoon salt
1 tsp active dry yeast

Now I actually use 1 cup of water and 3 tablespoons of powdered milk
and when I put the ingredients in this exact order, before I put the yeast I make a little hole with my 2 fingers and put the yeast in. I used the whole wheat setting and light crust but have changed to the 'sweet bread' setting for a lighter crust. Just watch and see how the ball is forming but it usually is YUM OO!!

[frugalphoebe]

ty for your answer, I think I know what you are talking about now.
I know someone whose kids have an allergy to wheat gluten, now that you say that.

[Dealio]

Here's my family's favorite white bread recipe:
Egg Bread

1 ½ – pound loaf

¾ cup milk
1 egg
¼ cup water
2 tablespoons margarine or butter, cut up
3 cups bread flour
2 tablespoons sugar
¾ teaspoon salt (make sure it's fresh)
1 teaspoon active dry yeast or bread machine yeast (I use 1 & ¼ teaspoon because of high altitude)

1.Add the ingredients to the machine according to the manufacturer's directions. Select basic white bread cycle.
2.Some directions say to add more water or flour during the second kneading. I have found (and maybe this is again based on high altitude) that any extra water or flour should be added during the first mixing/kneading. My bread does better when it is a nice dough ball while it rests until the 2nd kneading.

[thickbluebug]

wahoo, guys!

I am digging the bread maker back out and I am going to try some of these this week.

[latte]

Re: Bread Machine
i have a bread machine, its that zorichi (or however its spelled) a one pound loaf machine withthe jam setting, and dough and pasta, i love it! i have no clue how much mine was as frankenstein got it for free ---where he works, upgrades =points and points=merchandise---so you wanna tell me how much your bank statement said?

my machine has a basic bread recipe right on the side on a sticker, i often follow that, then at the add beep (usually about 25? maybe 35 minutes ) later i like to add a variety of things
*3 oz of smashed crumbled chocolate(ive been using one small ghiradelli bar at a time gotten for free or a few tablespoons of dark chocolate)---noticed i didnt like how cocoa powder tastes for chocolate bread, and so far since ive smashed it well, the chocolate seems to melt threw the entire loaf, so its not "chocolate chip bread" its acutally chocolate bread, this is what i use for french toast
*3 tablespoons of cinamon chips (hersheys makes them) and either 3 tablesspoons of dried diced apples or walnuts, does the same as chocolate bread does, awesome for french toast or topped with apple sauce and whip cream
*1 tablespoon garic powder(not salt) and 2 tablespoons itialilan seasonings, best freeking bread to go with speggeti! also makes awesome bread crumbs and croutons

i have experimented a bit more, but those are the top 3 favs in my house, a loaf NEVER lasts longer then 24 hours (we also dont eat hardly any sandwiches?) but its also only a 1 pound loaf of bread, i average about 10 slices per loaf----as long as frankenstien doesnt cut the bread, cause then i only get 5??? oh wait, i also dont let him use my knives as i keep them very very sharp.....

i use instant yeast bought in bulk at winco (its been 6 months since i bought yeast so i dont know how much it is anywhere else but i think it was 4.00ish apound?) its stored in an empty frosting container onthe shelf, but i may buy new yeast and see if theres a diffeernec between non fridged yeast and counter stored yeast

my prep time? less then 5 minutes as i can have a loaf of bread started before espresso is done, except for the add beep, my machine also has a delayedstart setting, so i can set it before i go tobed, and wake upto freshly baked bread thats just finishing as i get up(i think up to 13 hours for the delay)

my costs for bread? i honestly hve no clue what it costs to make a loaf, most of my cost is additions (dried blueberries are 13.97 apound here!!! chocolate i can get really close to free, dried apples i buy in bulk but i havent bought any in about 6 months but i think they are 4.50 a pound) whole wheat flour is about $5 for a 10 pound bag, i mix that in with the free flour my friend gives me---she gets food boxes, and always gets way more flour then she needs so she gives me her flour. i think ive bought flour 3 times in the last 6 months? instant milk is also called for in the basic recipe too (2 tablespoons) but i use that for other cooking instead of milk so i cant really calculate the cost, but the last box i bought was close to $10 at walmart a few weeks ago

things i found that you do NOT do
*dont open the lid before the add beep as if you do, the bread starts to bake and lumpy bread is gross----we ended up with a "loaf of bread" that was lieklittle bread balls, really doughy, and didnt rise at all
*herb added into a one pound machine, should never be more then 3tablesspoons
total (more then this the bread doesnt seem to rise right)
* chunky ingrediants should never be more then 3/4 a cup total (more then this in my machine just ends up not rising, or falling in the middle)

*this is one of MY posts located elsewhere on the hcw board---i had copied and pasted it on to one of the frugal sites i visit, for some reason i couldnt locate MY post on it here, so it got copied and pasted back here from the frugal site*

[jennrn]

latte thanks for your post. A lot of useful info. OK, how or can you store breadcrumbs?

[latte]

depends on the flavor of bread crumbs? if its just "plain" bread (as in nota "sweet bread") i just put the crumbs in a plastic jar with a lid (the jar is now full of a mix of stale pulverized cheerios, bread crumbs, biscuit crumbs, cracker crumbs) on my shelf

i use them for anything from homemade chicken nuggets, to meatball "fillers" to casserole toppings

i havent had any go "stale" on me, stored the way i have them

as for "sweet bread" crumbs, those i freeze because often there is fruit(even if dried) in them and then we will use those on top of icecream