This is going to be a LONG post...
A few quick notes: For yeast I use Fleischmann’s Active Dry Yeast (¼ oz pre-sized yellow packets, Gluten Free). I also only use unbleached flour.
Here are a couple of the recipes...manual instructions below on baking bread. A list is also posted below of all the availabe recipes.
Wheat and Honey Bread
1 package yeast
¾ cup whole wheat flour
2 ½ cups bread flour
1 teaspoon salt
2 tablespoons honey (I use high quality orange blossom)
2 tablespoons butter
1 egg (use ingredients at room temperature)
1 cup plus 1 tablespoon warm water
Pumpernickel Bread
1 ½ packages yeast
2 cups rye flour
½ cup unprocessed whole-bran cereal (this can be hard to find)
1 ¾ cups bread flour
2 teaspoons caraway seeds (I sometimes put a pinch more in!)
1 ½ teaspoons salt
1 tablespoon unsweetened cocoa
3 tablespoons molasses (get the good stuff!)
1 tablespoon safflower oil (use ingredients at room temperature)
1 ¼ cups warm water
French Bread
1 package yeast
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter (sweet gives the most authentic taste)
1 cups LESS 1 tablespoon hot water
2 stiffly beaten egg whites (use ingredients at room temperature, and really whip those things into a froth!)
Here is a list of the other recipes. Rather than typing them all right now I will post ingredients upon request.
Applesauce Bread
Banana Wheat Bread
Beer Cheese Bread
Bloody Mary Bread
Blueberry Bread
Buttermilk Cheese Bread
California Dip Bread
Cheddar Cheese Bread
Chocolate Chip Bread
Cinnamon Raison Bread
Colonial Bread
Cornell Bread
Diet Rite Bread (or any soda)
Drew’s Famous Onion Dill Bread
Eileen’s Corn-Chilies-Cheese Bread
Favorite Cinnamon Rolls
French Bread 2 (crispier)
Golden Egg Bread
Golden Raisin Bread
Grain Bread
Granola Bread
Hawaiian Coconut Bread
Henzi’s Seed Bread (this recipe is huge!)
Honey Buttermilk Bread
Lemon Bread
Maple Oatmeal Bread
Mint and Yogurt Bread
Mom’s Basic White Bread
Oat Bran and Fresh Apple
Oat Bran Banana Bread
Oat Bran Carrot Bread
Oat Bran Prune Bread
Oat Bran Raisin Bread
Oat Bran Wonder
Oatmeal Bread
Old Fashioned Graham Flour Bread
Orange Bread
Peanut Butter Bread
Pecan and Red Onion Bread
Pepper Spice Bread
Potato Loaf Bread
Prune Bread
Pumpkin Bread
Raisin Bran Bread
Real Chocolate Bread
Russian Black Bread
Rye Bread
Rye Bread with Beer and Orange
Salted Peanut Bread
Spaghetti Bread
Squaw Bread
Sunflower Bread
Sweet Raisin Nut
Third Bread
Wheat Wheat Wheat Bread
Whole Wheat Bread
Holy Cow…that was a lot more recipes than I thought were in there! If you get the bread maker to go with these recipes you just toss in the ingredients and it does all the rest!
If you would rather make it by hand here is the books guide to making bread by hand…HTH
Manual Bread-Making Explained (From DAK Industries Inc. 1989)
Now you can make any of the exciting bread recipes in this book by hand. It’s not hard, so don’t worry. But, it is tedious. And, you’re stuck at home between steps. Just follow these easy steps for great tasting breads.
Step 1 : Choose a moderate day when your kitchen is between 70° – 80°F. Pick a large heavy bowl (about 4 quarts) for mixing by hand or with a mixer.
Pick a spot in your kitchen that is draft free and has a counter that is at a comfortable height that allows your arms to be fully extended with your palms resting on it. You and your back will appreciate this when you get to kneading the dough.
Hint: I use the kitchen table so I don’t have to stand during the whole process.
Step 2 : Pour ¼ cup of warm water into your bowl. Then, add a package of yeast. Stir for a few minutes until it’s completely dissolved. Use 120° to 130°F liquids.
Stir in the other warm liquids, butter (margarine is better) or oil, salt, sugar or honey. Keep stirring until the mixture is very evenly mixed.
Hint: This book’s recipes have all the liquid included. So, when you take the ¼ cup water for the yeast above, simply subtract it from each recipe’s total liquid.
Step 3 : Stir in very slowly so it doesn’t splatter the flour(s) and other dry ingredients. Stir in about one carefully sifted cup at a time. Beat until dough is very smooth and elastic. Dough should be stiff. Mix at least 5 to 10 minutes.
Step 4 : Turn out (dump out of bowl) onto a well floured board the dough you have mixed. Flour your hands (cover them with flour) and start kneading.
Kneading the dough is working it to form an even elastic consistency. This is the most important step because this is where the gluten forms its ‘net’ that ‘holds in’ the bubbles coming from the yeast to make your bread airy and light.
Fold your dough in half. Push down and away from you. Turn it a quarter turn. Fold it in half again. Don’t be afraid to push down hard. The harder you work the dough the better texture your bread will have. And, the better it will rise.
Push, turn and fold it
over and over again. If your dough is sticky, add a few sprinkles of flour. The temperature of your room will affect the amount of flour and liquid needed. If your dough is dry sprinkle on some water.
Hint : Kneading isn’t as complicated as it sounds. But you must really put your weight into it. And here’s the secret of knowing when it’s right. After 10 - 15 minutes of “beating up” your dough push your clean hand against it. If nothing sticks to your hand, your dough isn’t too wet. Then check to see that it’s elastic.
Step 5 : Put your dough into a lightly greased bowl and grease the top lightly. Cover the bowl with a clean dishcloth. Pick a warm dark place with no drafts (very important) and let the dough rise until it is double the size (about 1 ½ hours).
Hint : I use my oven (not on), as it’s warm, dark, and draft free.
Step 6 : Take your dough out of the bowl and punch it down. Punching it down is simply lightly kneading it for a few seconds. Divide it into two portions and shape each into a loaf shape. Put each into a greased medium loaf pan (about 8” x 4” x 2”). Cover the loaf pans and put them back wherever you let the dough rise until it is double the size again. It should take about 45 minutes.
Step 7 : Place loaf pans into a 350°F preheated oven and bake until brown (40 to 45 minutes). Remove the loaves from the pans and place on a wire rack to cool.
Step 8 : Here’s the good part. Enjoy your own great tasting creations. They’ll be preservative free. They’ll be fresh. And, between the great smells in your home and the great tastes at the table it really is worth the effort.
Enjoy!
Shann~
Some of the other recipes people have mentioned sound great too. Let's see them people!
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