ABM Tomato Basil Bread
Tomato Spice Tea Bread
Tomato Spice Tea Bread 2
Rye Tomato Bread
Persimmon Bread
NEW YORK RYE BREAD ABM
Zesty Pesto Tomatoe Bread
SOURDOUGH OATMEAL BREAD ABM
Sun Dried
Tomato And Rosemary Bread For The Abm
ABM Sun Dried Tomato Herb
Bread
Early Colonial
Whole Wheat Bread - ABM
Egg Bread Abm
French Bread
West Bend Cracked Wheat
Bread [Abm]
Johnny Cakes
Sweet Oatmeal Bread
100 Crunch Bread (Machine)
3 Seed Whole Wheat Bread
100 Whole Wheat Bread
For Bread Machine
Irish Soda Bread
ABM Tomato Basil Bread
small
medium large
tomato juice
7/8 cup 1 1/4 cups
1 3/4 cups
honey 1 T. 1 1/3 T. 1 1/2 T.
basil 1 1/2 tsp. 1 3/4 tsp. 2 tsp.
salt 1/2 tsp. 2/3 tsp. 3/4 tsp.
vital gluten, optional 1-2 T. 1 1/2-3 T. 2-4 T.
whole wheat flour 2 1/4 c. 3 1/3 c. 4 1/2 c.
yeast
1 1/2 tsp. 2 tsp.
2 1/2 tsp.
Fresh tomato juice makes this bread outstanding. If using commercially
canned tomato juice, omit the salt from this recipe. An egg may be
mixed in
with the juice for a higher rising loaf.
Recipe from: The Bread Machine Cookbook IV
2 Large, ripe tomatoes
2 Eggs
1/3 c Vegetable oil
1/2 c Granulated sugar
1/2 c Light brown sugar
1 1/2 c Unbleached white flour
1 ts Ground cinnamon
1/2 ts Baking powder
Pinch
of salt
1/4 c Sliced almonds
Peel and seed the tomatoes. Place in a blender or food
processor and
coarsely puree. Measure out 1 1/4 cups puree. With
electric mixer,
blend the eggs, oil and sugars. Beat at high speed for
3 minutes, or
until batter is light and fluffy. Add the tomato puree
and mix well.
In a large bowl, combine all dry ingredients, except the almonds,
and
add gradually to the moist. Beat at medium speed until
thoroughly
blended; the batter will be thin. Grease 6 cup Bundt pan
or an
8 inch loaf pan. Pour batter evenly into pan and sprinkle top
with
almonds. Bake for 40 minutes at 375 F, or until skewer inserted
into
center comes out clean. Cool in pan for 5 minutes, turn onto
rack and
cool before slicing into thin slices.
Adapted from: Tomatoes --- A Country Garden Cookbook by
Jesse Ziff
Cool, Collins Publishers, San Francisco, 1994.
Yield: 1 Loaf
2 c Unbleached All-Purpose Flour
1 tb Baking Powder
1 ts Ground Cinnamon
1/2 ts Salt
16 oz Ripe Tomatoes, cored peeled
And seeded
1/3 c Vegetable Oil
1/2 c Sugar
1/2 c Packed Brown Sugar
2 Eggs
1/4 c Almonds, sliced
Preheat oven to 350øF. Butter and flour a 9 x 5 x 3" loaf
pan. In a medium
bowl, combine flour, baking powder, cinnamon. and salt. Mix
well and
set aside.
In a food processor or blender, coarsely puree tomatoes. Measure
1 c
puree. Set aside. In a small mixing bowl combine oil, sugars,
and
eggs. Beat at high speed 3 minutes until fluffy.
Add tomato puree and beat well. Gradually add flour mixture,
beating
until blended. Pour batter into pan. Sprinkle top with almonds.
Bake
at 350øF for 50-55 minutes until skewer inserted in middle
comes out
clean. Cool in pan set on rack 5 minutes. Remove from pan, cool
on
rack.
Source: Victoria Magazine, August 1994
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1 pkg. (5/16 oz) yeast
1 c Bread flour
3/4 c Unbleached flour
1/2 c Rye flour
1 tb Sugar
1 ts Salt
1 tb Caraway seed
1/4 c Chopped tomato
1 tb Vegetable oil
7/8 c Tomato juice or veg juice v8
GOOD WITH SANDWICHES CONTAINING CHEESE
Put all ingredients, in
the order given, into the bread pan, select WHITE bread, and
push
Start. NOTE: Here is a nice change from rye bread. Simply use
tomato
juice or vegetable juice for the liquid. This tangy, tasty
bread
makes great sandwiches--especially when they include cheese.
It adds
a festive touch to soups and winter casseroles, too. Makes 1
loaf, 8
slices. Each slice: 215 calories; less than 1 gm dietary fiber;
less
than 1 gm soluble fiber; 43 gm carbohydrates; 7 gm protein;
2 gm fat
(10% calories from fat); 0 mg cholesterol, 331 mg sodium; 110
mg
potassium; 12 mg calcium.
2 cup Flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 cup Persimmon pulp
1 cup Sugar
1/2 cup Milk
2 Eggs
1/4 cup Softened butter or oleo
1 cup Chopped nuts
Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs
and milk. Add the dry ingredients and butter. Mix until well blended.
Stir in the nuts. Spread into a well greased loaf pan, 9 x 5 x 3
inch. Bake at 350F for 45 minutes or until done. This bread freezes
well.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread
Soups
Vegetables
Shellfish
Side Dishes
Seafood
Casseroles
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 tsp.
Dry yeast
2 cup
Bread flour
1 cup
Rye flour
2 Tbs.
Sugar
1 Tbs.
Melted butter
3 tsp.
Caraway seeds
1/2 tsp.
Salt
7/8 cup
Warm water
Add the ingredients to the pan in the order listed. Select "white
bread". Select "medium color". Press start.
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MMMMM-----------------------1 1/2 LB LOAF----------------------------
1 c Plus 2 tb water
1/3 c Pesto
1/3 c Coarsely chopped sun dried
Tomatoes
softened not oil
Packed
3 c Bread flour
2 tb Sugar
1 1/2 ts Salt
1 1/4 ts Yeast
MMMMM-------------------------2 LB LOAF------------------------------
1 1/4 c Water
1/2 c Pesto
1/2 c Coarsely chopped sun dried
Tomatoes
softened not oil
Packed
4 c Bread flour
2 tb Sugar
1 1/2 ts Salt
1 1/4 ts Yeast*
Place all ingredient in pan in order. Select basic/white
cycle and
use medium or light crust color. Do not use delay cycles.
Yeast
amount is proportionately less than called for in the smaller
loaf.
To soften tomatoes soak in 1 cup of very hot water for 10 minute
or
until softened and drain. From New Flavors Bread Machine Recipes
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Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Fish
Low Fat
Pasta
Poultry
Rice
Salads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 Tbs.
Yeast
3/4 cup
Oats
2 1/4 cup
Flour, bread
1 Tbs.
Sugar
1/2 Tbs.
Salt
2 Tbs.
Oil
1 3/4 cup
Sourdough starter
2 Tbs.
Water
Bring all ingredients to room temperature and pour into bakery,
in order. Set
"baking control" at 10 o'clock. Select "white bread" and
push Start.
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Recipe By : Black and Decker ABM Cookbook
Serving Size : 6 Preparation Time :3:50
Categories : Bread Machine
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/4 Cups
Water
1/4 Cup
Unsalted Dried Tomatoes -- Snipped
2 Tablespoons
Shortening
2 Tablespoons
Sugar
1 Teaspoon
Salt
3 3/4 Cups
White Bread Flour
1 Teaspoon
Rosemary -- Crushed
1/2 Teaspoon
Paprika
1 1/4 Teaspoons Yeast
Measure ingredients in the order listed into bread machine baking pan.
Select: Basic bread setting. Select regular or dark crust. Be
sure to let the bread cool on a wire rack before slicing.
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2 cup capacity (12 servings)
YEAST
1 1/2 tsp. Active dry yeast
DRY INGREDIENTS
2 cup Bread flour
1/2 tsp. Dried Oregano
1/2 tsp. Dried Basil
1 tsp. Salt
2 tsp. Granulated
sugar
LIQUID INGREDIENTS
3/4 cup Water
1/4 cup Coarsely chopped sun dried tomatoes
1 tsp. Lemon juice
3 cup capacity (16 servings)
YEAST
2 1/4 tsp. Active dry yeast
DRY INGREDIENTS
3 cup Bread flour
3/4 tsp. Dried Oregano
3/4 tsp. Dried Basil
1 1/2 tsp. Salt
1 Tbs. Granulated
sugar
LIQUID INGREDIENTS
1 cup plus 2 Tbs. Water
1/3 cup Coarsely chopped sun dried tomatoes
1 tsp. Lemon juice
All ingredients should be at room temperature. Add ingredients as directed
in your manual. Set machine on the basic bread making setting. Select
medium or normal baking cycle.
Recipe from: The Ultimate Bread Machine Cookbook
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
water
2 tablespoons
water
3 tablespoons
corn meal
3 tablespoons
rye flour
1 teaspoon
salt
2 tablespoons
brown sugar
1/4 cup
whole wheat flour
2 tablespoons
oil
1 cup
white flour
2 tablespoons
white flour
2 teaspoons
yeast
Combine in bread machine in the order given. Set machine
on BASIC/DARK.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bakery: Breadmachine
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
Milk
2
Eggs
3 cup
Bread Flour
1 1/2 tsp.
Salt
3 Tbs.
Butter
1/4 cup
Sugar
1 1/2 tsp.
Active Dry Yeast
Makes 1 1/2 lb loaf. Place all ingredients in bread pan as directed
by
manufacturer. Select Light Crust setting. When done, allow
bread to cool
on rack for one hour before slicing.
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1 Tbs.. yeast
1 1/2 cups warm water
1 1/2 tsp. salt
3 Tbs. oil
4 cups flour
Dissolve yeast in water. (I add a pinch of sugar) Stir in salt, oil
and half
of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes
or
until smooth and elastic. Place in greased bowl and let rise until
double
(1/2-1 hour) Punch down and let rise again until double. Punch down
and
divide into 1-4 pieces. Roll into an oblong shape and then roll up
and pinch
to seal to form long thin loaves. Place on greased cookie sheet. Slash
top
of dough with knife 3-5 times diagonally down each loaf. Brush with
water
and let raise till double again (about 1 hour). Bake at 375 F for 30
minutes.
Use within one day or double wrap and freeze.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Abm
Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
Plus 2 tbs. water [80 degree]
1 3/4 cup
All purpose flour
1 cup
Whole wheat flour
1/2 cup
Cracked wheat cereal
2 Tbs.
Brown sugar -- packed
1 1/2 tsp.
Salt
1 Tbs.
Butter or margarine
2 tsp.
Active dry yeast
Add water to the pan. Add flours, cereal, sugar and salt to the
pan.
Level dry ingredients. Place a piece of butter in each corner. Make
a
well and add yeast. Program for "whole wheat".
From the West Bend ABM
manual.
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2 cup White fine ground corn meal
1/4 tsp. Salt, or to taste
2 cup Boiling water or hot milk
Mix meal and salt. Add liquid, stirring while adding. Use
butter or oil in
frying pan - medium heat. Use soup spoon. Place meal in pan and
use spoon to
flatten to thickness. Turn when brown.
--
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MMMMM----------------ONE AND ONE HALF-POUND LOAF
3/4 cup Old-fashioned rolled oats
1 1/4 cup Water *
3 cup Bread flour
1 1/2 tsp. Salt
3 Tbs. Molasses
1 1/2 Tbs. Sugar
1 1/2 tsp. Red Star brand active dry
-yeast
**
MMMMM-----------------------ONE-POUND LOAF
1/2 cup Old-fashioned rolled oats
3/4 cup Water (for Welbilt machine
-add 1
tablespoon more
-water)
2 cup Bread flour
1 tsp. Salt
2 Tbs. Molasses
1 Tbs. Sugar
1 1/2 tsp. Red Star brand active dry
-yeast
for all machines
* For Welbilt/Dak machines add 2 tablespoons more water. ** For all
machines except 1 1/2 pound Panasonic/National machines (use 3
teaspoons yeast) and 1 1/2 pound Welbilt/Dak machines (use 2
teaspoons yeast)
What a nicely shaped loaf this is! To enjoy this lush bread at its
best, cut a thick slice and toast it.
Place all ingredients in bread pan, select Light Crust setting, and
press Start.
After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.
>From "Bread Machine Magic", Linda Rehberg and Lois Conway, St. Martin's
Press, N.Y., 1992. ISBN 0-312-06914-6
My tips and alterations: With the dry ingredients, I use brown sugar
(in the same amount)
instead of molasses and I put in two tablespoons of white sugar. Here
at sea level, I find that I have to use three slightly heaping
teaspoons of Red Star to get any kind of decent rise out of the dough.
With the wet ingredients, Instead of water, I add a beaten egg to
milk to make up the required amount of moisture. I also sometimes add
some powdered buttermilk for a nice variation. Just add the amount
of
powder necessary to make up same amount buttermilk as water called
for. It's not necessary to mix the powder with the water I just toss
it in with the dry stuff.
1 1/4 cup + 1 Tbs. Water
3 cup Wheat bread flour
1 1/2 tsp. Salt
2 Tbs. Honey
2 Tbs. Honey
1 Tbs. Gluten
2 Tbs. Olive oil
2/3 cup Seeds *
2 tsp. Yeast, fast rise or machine
- or -
3 tsp. Yeast, active dry
Source: Electric Bread
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2 tsp. Dry yeast
2 Tbs. Sunflower seeds
2 Tbs. Sesame seeds
2 Tbs. Poppy seeds
1/2 cup Rolled oats
1 tsp. Salt
2 cup Whole wheat flour
3 Tbs. Olive oil
2 Tbs. Honey
1 cup Warm water
This will make a 1 1/2 lb loaf. Use the whole wheat setting on
your
machine. We love this bread, but I'm not a big fan of all whole
wheat, so I usually use 1 1/2 cups of BREAD flour and just 1/2 cup
Whole wheat.
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MMMMM------------------------REGULAR LOAF
1 cup Water
2 1/2 cup Wheat bread flour
1 1/4 Tbs. Dry milk
1 tsp. Salt
1 1/2 Tbs. Butter
1 1/4 Tbs. Honey
1 Tbs. Gluten
2 tsp. Molasses
1 1/2 tsp. Fast-Rise yeast *** OR ***
2 tsp. Active-Dry yeast
MMMMM-------------------------LARGE LOAF
1 1/2 cup + 2 Tbs. Water
3 3/4 cup Wheat bread flour
2 Tbs. Dry milk
1 1/2 tsp. Salt
2 Tbs. Butter
2 Tbs. Honey
1 1/2 Tbs. Gluten
1 Tbs. Molasses
2 1/8 tsp. Fast-Rise yeast *** OR ***
3 tsp. Active-Dry yeast
The trick to making 100% whole wheat bread in your machine is an extra
knead, which gives the yeast and gluten a second chance to create a
lighter loaf. When your first knead cycle is completed, simply
reset
the machine and start again. Some manufacturers produce home
bakeries with a whole wheat cycle; if your machine doesn't have one,
this start- again method works as an easy alternative. SUCCESS HINTS:
The gluten gives the whole wheat flour the structure necessary for
a
good loaf. If your market doesn't stock wheat gluten, try your local
health food store. Remember the extra knead. It's especially
important in 100% whole wheat bread. Because of the extra knead, us
this recipe only on the regular bake cycle.
CALORIES: 125 PROTEIN 14% CHOLESTEROL: 3.98mg CARBOHYDRATES:
73% SODIUM: 218mg FAT: 13%
Kathleen's Recipe
Swap Page http://www.cyberspc.mb.ca/~netdir/recipe
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Preparation time: 20 minutes minutes
Cooking time: 35 minutes
Yield: 2 loaves; 24 to 28 slices
Adapted from "The Best of Gourmet, Featuring the Flavors of
England, Ireland and Scotland" (Random House).
4 cups all-purpose flour, plus additional flour for sprinkling onto
dough
1/2 cup toasted wheat germ
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
1 tablespoon caraway seeds
3/4 cup currants, optional
1 3/4 to 2 cups low-fat cultured buttermilk
Heat oven to 400 degrees. Stir flour, wheat germ, baking soda and salt
in large
bowl. Add butter and toss to coat with flour. With fingertips, blend
butter into
flour until mixture resembles coarse meal. Add caraway seeds and currants,
if
using; stir to combine. Stir in 1 3/4 cups buttermilk, adding more
if necessary
to moisten dough evenly. Do not overwork dough. Knead dough on floured
surface
with floured hands, 1 to 2 minutes, sprinkling with additional flour
to prevent
sticking. Divide dough in half. Place dough on baking sheet or jelly
roll pan
lightly sprinkled with flour; pat dough out into two 5 inch rounds.
Sprinkle
rounds lightly with flour and spread out dough with fingers. Cut shallow
X on
top of each round with sharp knife. Bake bread until golden brown,
about 35
minutes. To test for doneness, tap on bottom of loaf; it should sound
hollow.
Cool on
rack.
Nutrition information per slice: Calories ... 115 Fat ... 4 g
Cholesterol ... 10 mg Sodium ... 205 mg
Chicago Tribune Wed. March 11, 1998
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