Bread Machine Magic

White Breads

Basic White Bread

This is a very basic recipe for white bread and probably similar to the one that comes with your machine. It’s a good place to start—the ingredients are readily available and it makes a nicely shaped loaf of bread.

SMALL RECIPE

WATER ½ to ⁵⁄₈ cup

MILK ³⁄₈ cup

BUTTER OR MARGARINE 1 tablespoon

SUGAR 2 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER ½ to ⁵⁄₈ cup

MILK ⁵⁄₈ cup

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 3 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

WATER ⁷⁄₈ to 1 cup

MILK ¾ cup

BUTTER OR MARGARINE 2 tablespoons

SUGAR ¼ cup

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 121 / Fat 1.3 grams / Carbohydrates 23.6 grams / Protein 3.2 grams / Fiber .8 gram / Sodium 250 milligrams / Cholesterol .5 milligram

Brown Bagger’s White Bread

For sandwiches, we often use this hearty white bread because it holds up well in a lunch box or picnic basket.

SMALL RECIPE

WATER ³⁄₈ to ½ cup

MILK ³⁄₈ cup

EGG 1

OIL 1 tablespoon

SUGAR 2 tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

WHEAT GERM 2 tablespoons

INSTANT POTATO FLAKES 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER ½ to ⁵⁄₈ cup

MILK ½ cup

EGG 1

OIL 1½ tablespoons

SUGAR 3 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

WHEAT GERM 3 tablespoons

INSTANT POTATO FLAKES 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

WATER ¾ to ⁷⁄₈ cup

MILK ⁵⁄₈ cup

EGG 2

OIL 2 tablespoons

SUGAR ¼ cup

SALT 2 teaspoons

BREAD FLOUR 4 cups

WHEAT GERM ¼ cup

INSTANT POTATO FLAKES 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 2.3 grams / Carbohydrates 24.7 grams / Protein 4.1 grams / Fiber 1 gram / Sodium 238 milligrams / Cholesterol 15.6 milligrams

DeDe’s Buttermilk Bread

Linda’s sister DeDe picked this moist, rich, and tender loaf as her favorite. Almost everyone we’ve heard from agrees. Plain, white sandwich bread doesn’t get much better than this!

SMALL RECIPE

BUTTERMILK ⁷⁄₈ to 1 cup

HONEY 2 tablespoons

SALT 1 teaspoon

BUTTER OR MARGARINE 1 tablespoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

BUTTERMILK 1¹⁄₈ to 1¼ cups

HONEY 3 tablespoons

SALT 1½ teaspoons

BUTTER OR MARGARINE 1 tablespoon

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

BUTTERMILK 1½ to 1⁵⁄₈ cups

HONEY ¼ cup

SALT 2 teaspoons

BUTTER OR MARGARINE 2 tablespoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 125 / Fat 1.1 grams / Carbohydrates 25.1 grams / Protein 3.5 grams / Fiber .8 gram / Sodium 260 milligrams / Cholesterol .7 milligram

Egg Bread

Need a bread for sandwiches? Here’s the perfect companion for anything from tuna to cheese. The eggs give it a rich, velvety taste and texture. We like to keep a loaf in the freezer for Sunday morning’s French toast.

SMALL RECIPE

MILK ½ to ⁵⁄₈ cup

EGG 1

SALT 1 teaspoon

BUTTER OR MARGARINE 2 tablespoons

SUGAR 3 tablespoons

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

MILK ¾ to ⁷⁄₈ cup

EGG 2

SALT 1½ teaspoons

BUTTER OR MARGARINE 3 tablespoons

SUGAR ¼ cup

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 1 to 1¹⁄₈ cups

EGG 3

SALT 2 teaspoons

BUTTER OR MARGARINE 4 tablespoons

SUGAR ¼ cup

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 145 / Fat 3 grams / Carbohydrates 24.7 grams / Protein 4.2 grams / Fiber .8 gram / Sodium 275 milligrams / Cholesterol 31 milligrams

Irish Potato Bread

We tested several potato breads and this one was by far the best. It is soft and spongy and has a wonderful flavor. You’ll find that the amount of liquid you need to use depends on the moisture content of your potatoes. On some machines, this baked up best on the Rapid Bake cycle.

SMALL RECIPE

MILK ³⁄₈ cup

POTATO WATER* ¼ to ³⁄₈ cup

BUTTER OR MARGARINE 1 tablespoon

SUGAR 1 tablespoon

SALT 1 teaspoon

ALL-PURPOSE FLOUR 2 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

MILK ⁵⁄₈ cup

POTATO WATER* ¼ to ³⁄₈ cup

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 1½ tablespoons

SALT 1½ teaspoons

ALL-PURPOSE FLOUR 3 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE ¹⁄₃ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

MILK ⁷⁄₈ cup

POTATO WATER* ¼ to ³⁄₈ cup

BUTTER OR MARGARINE 2 tablespoons

SUGAR 2 tablespoons

SALT 2 teaspoons

ALL-PURPOSE FLOUR 4 cups

PLAIN MASHED POTATO, ROOM TEMPERATURE ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 119 / Fat 1.3 grams / Carbohydrates 22.9 grams / Protein 3.3 grams / Fiber .9 gram / Sodium 250 milligrams / Cholesterol .5 milligram

*The water in which you cooked the potato

Linda’s Easy Potato Bread

This bread is moist and fluffy and a family favorite for sandwiches. (Note: The 1-pound loaf must be baked on the Rapid Bake setting to prevent it from overflowing the pan.)

SMALL RECIPE

INSTANT POTATO FLAKES 3 tablespoons

MILK ½ cup

WATER ³⁄₈ to ½ cup

BUTTER OR MARGARINE 1 tablespoon

SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

INSTANT POTATO FLAKES ¼ cup

MILK ¾ cup

WATER ³⁄₈ to ½ cup

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

INSTANT POTATO FLAKES 6 tablespoons

MILK 1 cup

WATER ½ to ⁵⁄₈ cup

BUTTER OR MARGARINE 2 tablespoons

SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

For the Small Recipe

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Rapid Bake cycle and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Rapid Bake

For the Medium and Large Recipes

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 120 / Fat 1.3 grams / Carbohydrates 23.1 grams / Protein 3.4 grams / Fiber .9 gram / Sodium 252 milligrams / Cholesterol .5 milligram

Midnight-Sun Bread

This is an outstanding bread! It has a delicate, cakelike texture and combines the orange and caraway flavors that are popular in so many Scandinavian breads. It’s also good toasted.

SMALL RECIPE

BUTTERMILK ¾ to ⁷⁄₈ cup

BUTTER OR MARGARINE 1½ tablespoons

HONEY 1½ tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

GRATED ORANGE RIND 2 teaspoons

CARAWAY SEEDS 1 teaspoon

RAISINS ¹⁄₃ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

BUTTERMILK 1¹⁄₈ to 1¼ cups

BUTTER OR MARGARINE 2 tablespoons

HONEY 2 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

GRATED ORANGE RIND 1 tablespoon

CARAWAY SEEDS 1½ teaspoons

RAISINS ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

BUTTERMILK ¾ to ⁷⁄₈ cup

BUTTER OR MARGARINE 1½ tablespoons

HONEY 1½ tablespoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

GRATED ORANGE RIND 2 teaspoons

CARAWAY SEEDS 1 teaspoon

RAISINS ¹⁄₃ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 129 / Fat 1.7 grams / Carbohydrates 24.4 grams / Protein 3.6 grams / Fiber .9 gram / Sodium 270 milligrams / Cholesterol .7 milligram

English Toasting Bread

This is a special bread that’s coated with cornmeal, so it needs to be baked in a loaf pan in the oven. It’s heavenly with orange marmalade.

SMALL RECIPE

MILK ⁵⁄₈ cup

WATER ¼ to ³⁄₈ cup

SUGAR 1½ teaspoons

SALT ½ teaspoon

BREAD FLOUR 2 cups

BAKING SODA ¼ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

CORNMEAL as needed

MEDIUM RECIPE

MILK ¾ cup

WATER ³⁄₈ to ½ cup

SUGAR 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 3 cups

BAKING SODA ¼ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

CORNMEAL as needed

LARGE RECIPE

MILK ⁷⁄₈ cup

WATER ½ to ⁵⁄₈ cup

SUGAR 3 teaspoons

SALT 1 teaspoon

BREAD FLOUR 4 cups

BAKING SODA ½ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

CORNMEAL as needed

1. Place all ingredients except cornmeal in bread pan, select Dough setting, and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small and Medium Recipes

Grease an 8½ × 4½ × 2½-inch loaf pan; sprinkle all sides with cornmeal.

For the Large Recipe

Grease two 8½ × 4½ × 2½-inch loaf pans; sprinkle all sides with cornmeal. Cut dough in half.

3. Place dough into prepared loaf pan(s). With your hands, carefully press dough evenly into pan(s). Sprinkle top with cornmeal. Cover and let rise in a warm oven for 20 to 30 minutes or until dough almost reaches the top of the pan. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4. Preheat oven to 400°F. Bake for 25 minutes.

5. Remove from oven, then remove loaf (or loaves) from pan and cool on cake rack. To serve, cut into thick slices and toast.

BAKE CYCLE: Dough

Small recipe yields 1 loaf

Medium recipe yields 1 loaf

Large recipe yields 2 loaves

NTRITIONAL INFORMATION PER SLICE

Calories 106 / Fat .4 gram / Carbohydrates 21.7 grams / Protein 3.3 grams / Fiber .8 gram / Sodium 174 milligrams / Cholesterol .5 milligram

Authentic French Bread

This fine-tasting bread is a fixture at our dinner parties. Since it contains no fat, it starts to go stale in just a matter of hours. Plan to serve this bread shortly after it comes out of the oven. Set a tub of sweet creamery butter next to it and watch the loaf disappear!

SMALL RECIPE

WATER ¾ to ⁷⁄₈ cup

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

CORNMEAL as needed

MEDIUM RECIPE

WATER 1 to 1¹⁄₈ cups

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

CORNMEAL as needed

LARGE RECIPE

WATER 1¼ to 1³⁄₈ cups

SALT 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

CORNMEAL as needed

1. Place all ingredients except cornmeal in bread pan, select Dough setting, and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small Recipe

Shape dough into one 10-inch oblong loaf or 1 large round loaf or one thin 24-inch-long baguette or 6 French rolls.

For the Medium Recipe

Shape dough into one 12-inch oblong loaf or 1 large round loaf or two thin 18-inch-long baguettes or 8 French rolls.

For the Large Recipe

Cut dough in half. Shape dough into two 10-inch oblong loaves or 2 large round loaves or two thin 24-inch-long baguettes or 10 French rolls.

3. Dust the top(s) with a little flour; rub it in. Place the loaves on a cookie sheet dusted with cornmeal. With a very sharp knife or razor blade, slash the tops of the rolls or baguettes straight down the center to make a cut about ½ inch deep. On the oblong loaf, make 3 diagonal slashes. On the round loaf, slash an X or # on top.

4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

5. Place a pan of hot water on the bottom rack of the oven. (This will create steam, which is necessary to produce an authentic, crisp crust.) Preheat oven to 450°F. Bake the round or oblong loaves about 20 minutes, the baguettes about 15 minutes, and the rolls 10 to 12 minutes.

6. Remove from oven; cool on cake rack. This is best served within hours of baking. To preserve the crisp crust, do not store in plastic wrap or bags.

BAKE CYCLE: Dough

Small recipe yields 1 oblong or round loaf, 1 baguette, or 6 rolls

Medium recipe yields 1 oblong or round loaf, 2 baguettes, or 8 rolls

Large recipe yields 2 oblong or round loaves, 2 baguettes, or 10 rolls

NUTRITIONAL INFORMATION PER SLICE

Calories 98 / Fat .3 gram / Carbohydrates 20.5 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 229 milligrams / Cholesterol 0 milligrams

Anadama Bread

There’s a story that goes along with this classic bread, which dates back to Colonial times. A cantankerous New England backwoodsman had a very lazy wife named Anna, who fed him nothing but cornmeal mush for supper. Night after night he ate cornmeal mush, until one evening, he couldn’t take it anymore. He grabbed some flour, molasses, and yeast off the shelf, stirred it into his mush, and put it in the fire to bake. As the loaf baked, he muttered over and over, “Anna, damn her!” That’s the origin of the word “Anadama.”

SMALL RECIPE

WATER ¾ to ⁷⁄₈ cup

MOLASSES 2 tablespoons

SALT 1 teaspoon

BUTTER OR MARGARINE 1 tablespoon

BREAD FLOUR 2 cups

CORNMEAL ¼ cup

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

WATER 1¹⁄₈ to 1¼ cups

MOLASSES 3 tablespoons

SALT 1½ teaspoons

BUTTER OR MARGARINE 1½ tablespoons

BREAD FLOUR 3 cups

CORNMEAL ¹⁄₃ cup

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER 1½ to 1⁵⁄₈ cups

MOLASSES ¼ cup

SALT 2 teaspoons

BUTTER OR MARGARINE 2 tablespoons

BREAD FLOUR 4 cups

CORNMEAL ½ cup

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 130 / Fat 1.5 grams / Carbohydrates 25.4 grams / Protein 3.2 grams / Fiber 1 gram / Sodium 244 milligrams / Cholesterol 0 milligrams

Tangy Buttermilk Cheese Bread

This is a tangy, tender bread. Use extra-sharp cheese for the best flavor.

SMALL RECIPE

BUTTERMILK ⁷⁄₈ to 1 cup

SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

GRATED EXTRA-SHARP CHEDDAR CHEESE ½ cup (2 ounces)

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

BUTTERMILK 1¹⁄₈ to 1¼ cups

SUGAR 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

GRATED EXTRA-SHARP CHEDDAR CHEESE ¾ cup (3 ounces)

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

BUTTERMILK 1¾ to 1⁷⁄₈ cups

SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

GRATED EXTRA-SHARP CHEDDAR CHEESE 1 cup (4 ounces)

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread

NUTRITIONAL INFORMATION PER SLICE

Calories 136 / Fat 2.5 grams / Carbohydrates 22.8 grams / Protein 5 grams / Fiber .8 gram / Sodium 287 milligrams / Cholesterol 7.1 milligrams

Herb Bread

Plan to be around while this one bakes because the aroma is absolutely out of this world! As for the taste, it’s hard to limit yourself to just one slice of this zesty bread. We recommend it for croutons, also. (Note: When making the small loaf, use the Rapid Bake setting for a better-shaped bread.)

SMALL RECIPE

MILK ¾ to ⁷⁄₈ cup

SUGAR 1 tablespoon

SALT 1 teaspoon

BUTTER OR MARGARINE 2 tablespoons

CHOPPED ONION ¹⁄₃ cup

BREAD FLOUR 2 cups

DRIED DILL ½ teaspoon

DRIED BASIL ½ teaspoon

DRIED ROSEMARY ½ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

MILK ⁷⁄₈ to 1 cup

SUGAR 1½ tablespoons

SALT 1½ teaspoons

BUTTER OR MARGARINE 3 tablespoons

CHOPPED ONION ½ cup

BREAD FLOUR 3 cups

DRIED DILL ½ teaspoon

DRIED BASIL ½ teaspoon

DRIED ROSEMARY ½ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 1¼ to 1³⁄₈ cups

SUGAR 2 tablespoons

SALT 1½ teaspoons

BUTTER OR MARGARINE ¼ cup

CHOPPED ONION ²⁄₃ cup

BREAD FLOUR 4 cups

DRIED DILL 1 teaspoon

DRIED BASIL 1 teaspoon

DRIED ROSEMARY 1 teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

For the Small Recipe

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Rapid Bake cycle and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Rapid Bake

For the Medium and Large Recipes

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 138 / Fat 3.3 grams / Carbohydrates 23.2 grams / Protein 3.5 grams / Fiber .9 gram / Sodium 259 milligrams / Cholesterol 9 milligrams

L & L Bakers’ Dill Bread

Among the many virtues of this bread are its pungent herb-and-onion flavor and its very light texture. In addition, it holds a special significance for us: It was such a big hit as a gift that it inspired us to write this cookbook, now in its second edition. We urge you to give this bread as a gift and see what good fortune awaits you, too.

SMALL RECIPE

MILK 3 tablespoons

WATER 3 to 4 tablespoons

EGG 1

SALT 1 teaspoon

BUTTER OR MARGARINE 1 tablespoon

SUGAR 2 tablespoons

LOW-FAT COTTAGE CHEESE ¹⁄₃ cup

BREAD FLOUR 2 cups

DRIED MINCED 1 tablespoon

DRIED DILL 2 teaspoons

DRIED PARSLEY 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

MILK ¼ cup

WATER ¼ to ³⁄₈ cup

EGG 1

SALT 1½ teaspoons

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 3 tablespoons

LOW-FAT COTTAGE CHEESE ²⁄₃ cup

BREAD FLOUR 3 cups

DRIED MINCED 2 tablespoons

DRIED DILL 1 tablespoon

DRIED PARSLEY 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

MILK 6 tablespoons

WATER 6 to 8 tablespoons

EGG 2

SALT 2 teaspoons

BUTTER OR MARGARINE 2 tablespoons

SUGAR ¼ cup

LOW-FAT COTTAGE CHEESE ²⁄₃ cup

BREAD FLOUR 4 cups

DRIED MINCED ONION 2 tablespoons

DRIED DILL 4 teaspoons

DRIED PARSLEY 4 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 137 / Fat 2 grams / Carbohydrates 24.2 grams / Protein 4.9 grams / Fiber .9 gram / Sodium 294 milligrams / Cholesterol 15.9 milligrams

Anita’s Italian Herb Bread

For the best breads, use the finest and freshest ingredients available. That is especially true for this particular recipe. Lois’s sister Anita, who loves Italian food, will tell you that creating this fabulous bread is well worth the trip to your nearest Italian market or deli to purchase a chunk of imported Parmesan. Once you’ve tried it, you’ll be disappointed with anything less.

SMALL RECIPE

BUTTERMILK ⁷⁄₈ to 1 cup

OLIVE OIL 1 tablespoon

SUGAR 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 2 cups

FRESHLY GRATED PARMESAN CHEESE ¹⁄₃ cup (1½ ounces)

DRIED BASIL ¼ teaspoon

DRIED OREGANO ¼ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM RECIPE

BUTTERMILK 1¹⁄₈ to 1¼ cups

OLIVE OIL 1½ tablespoons

SUGAR 1 tablespoon

SALT 1½ teaspoons

BREAD FLOUR 3 cups

FRESHLY GRATED PARMESAN CHEESE ½ cup (2 ounces)

DRIED BASIL ¼ teaspoon

DRIED OREGANO ¼ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE RECIPE

BUTTERMILK 1½ to 1⁵⁄₈ cups

OLIVE OIL 2 tablespoons

SUGAR 4 teaspoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

FRESHLY GRATED PARMESAN CHEESE ²⁄₃ cup (3 ounces)

DRIED BASIL ½ teaspoon

DRIED OREGANO ½ teaspoon

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.

3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Medium

BAKE CYCLE: Standard

OPTIONAL BAKE CYCLES: Sweet Bread; Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 135 / Fat 2.8 grams / Carbohydrates 22.4 grams / Protein 4.7 grams / Fiber .8 gram / Sodium 303 milligrams / Cholesterol 3 milligrams

Sourdough Made Easy

We condensed the many pages of sourdough data we had compiled into this brief instruction and fact sheet. If you follow this easy and nearly foolproof recipe, you can produce your first loaf of delicious sourdough bread within a week. Use only fresh, good-quality yogurt with live, active cultures. (We recommend Dannon, Mountain High, or Altadena brands.)

SOURDOUGH STARTER

1 cup skim (nonfat) milk

3 tablespoons plain, fresh, good-quality yogurt

1 cup bread flour

1. In a small saucepan over medium heat, heat milk to 90° to 100°F (it should be very warm but not hot to the touch).

2. Stir in yogurt.

3. Pour mixture into a clean 1½-quart glass or ceramic crock, jar, or bowl. Cover with a nonmetallic lid; set in a warm place (70 to 90°F) for 24 hours. (Note: On warm days, you can place the starter in a sunny window or on a countertop in a warm kitchen. On cooler days, place it in a gas oven with a pilot light, an electric oven with the light left on, on top of the water heater, or on a heating pad set on low.)

4. After 24 hours, the milk mixture will thicken and form curds. At this point, gradually stir in bread flour until well blended. Cover with lid and set in a warm place again until mixture ferments and bubbles and a clear liquid forms on top, 2 to 5 days. Stir daily.

5. Starter is now ready to use. Stir again, cover loosely with plastic wrap, and refrigerate.

NOTE: IF AT ANY POINT IN THE PROCESS THE STARTER TURNS PINK, ORANGE, BLACK, OR FUZZY, THROW IT OUT AND START OVER.

Maintaining Your Starter

1. Every time you use some of the starter, you must replace it with equal amounts of milk and flour. For instance, if you use 1 cup of starter, return 1 cup milk and 1 cup of bread flour to the jar. Allow starter to stand in a warm place for 3 to 12 hours until it bubbles again. Stir, cover loosely with plastic wrap, and refrigerate. (Note: We prefer a thick starter and quite often use ²⁄₃ cup milk for every 1 cup bread flour.)

2. Starters maintain their vitality and sourness best if used at least weekly. If you neglect your starter for several weeks, you can perk it up by feeding it equal amounts of milk and flour (1 cup each) and leaving it in a warm spot until it starts bubbling again. (As long as you’re giving it some TLC, take a moment to freshen up its container as well. Pour the starter into a clean glass or ceramic bowl, feed it, and wash out its container, rinsing well if you’re using soap. Once it shows signs of life again, pour it back into its original container, cover loosely with plastic wrap, and refrigerate.)

SOURDOUGH FACTS

• Use only wooden utensils and glass or ceramic containers when working with sourdough starter. The acid in the starter will corrode metal.

• Do not keep sourdough starters in tightly sealed containers. Instead, cover the container loosely with plastic wrap or cheesecloth. Gases that form must be allowed to escape. If they can’t escape, expect a real explosion!

• The yellowish or grayish-beige liquid that rises to the top is the hooch. This liquid is about 14% alcohol and helps give sourdough bread its unique tangy flavor. Simply stir the hooch back into the starter before use. For a milder flavor, you can pour off some of the hooch before stirring the starter.

• Fluorides and chlorine in tap water can impair or kill sourdough’s effectiveness. Use bottled spring water in your recipes instead.

• For the sourest tasting sourdough bread, mix the room-temperature starter with the liquid and half the flour called for in the recipe. Cover and allow to stand in a warm place until bubbly and very sour smelling, from 18 to 24 hours. At that point, combine the mixture in the bread machine with the rest of the ingredients in the recipe.

• Your starter can be frozen for up to 3 months. Before using it again, let it thaw completely at room temperature for 24 hours until bubbly. You may need to feed it once to bring it back to the bubbly stage before using. (Put starter in a warm place for 3 to 12 hours until it bubbles again.)

We have included a recipe for a San Francisco–type sourdough French bread. However, you could create some unique breads by using your starter in other recipes, such as Tangy Buttermilk Cheese Bread, Basic Whole Wheat Bread, Lois’s Rye Bread, and Russian Black Bread, just to name a few. Or try it in Apple Oatmeal Bread with Raisins, Dinner Rolls, Squaw Bread, Hamburger Buns, or English Muffins. Simply add ½ to 1 cup starter to the recipe (depending on how sour you want your bread) and decrease the liquid by approximately half the amount of starter used. (Example: If you use ½ cup starter, decrease the liquid by ¼ cup.)

“San Francisco” Sourdough French Bread

Most people love the tangy, tart taste of sourdough. If you can’t get to San Francisco for the real thing, this will do in a pinch. (Note: Starters vary in their consistency. If yours is thin, use the lesser amount of water listed in the recipe.)

SMALL RECIPE

WATER ¼ to ³⁄₈ cup

SOURDOUGH STARTER ¾ cup

SALT 1 teaspoon

SUGAR 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM RECIPE

WATER ½ to ⁵⁄₈ cup

SOURDOUGH STARTER 1 cup

SALT 1 teaspoon

SUGAR 1 teaspoon

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE RECIPE

WATER ¾ to ⁷⁄₈ cup

SOURDOUGH STARTER 1½ cups

SALT 2 teaspoons

SUGAR 2 teaspoons

BREAD FLOUR 4 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

For a Mild Sourdough

1. Place all ingredients in bread pan, select Dough setting, and press Start.

For the Sourest Sourdough

1. In a medium bowl, combine the water, starter, and half the flour. Cover and let stand in a warm place up to 24 hours until very sour and bubbly. Then combine the mixture with the remaining ingredients in the bread pan, select Dough setting, and press Start.

2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small Recipe

Shape dough into one 10-inch oblong loaf or 1 round loaf or one thin 24-inch-long baguette or 6 French rolls.

For the Medium Recipe

Shape dough into one 12-inch oblong loaf or 1 large round loaf or two thin 18-inch-long baguettes or 8 French rolls.

For the Large Recipe

Shape dough into two 10-inch oblong loaves or 2 round loaves or two thin 24-inch-long baguettes or 12 French rolls.

3. Place loaf (or loaves) on a baking sheet that is well greased or sprinkled with cornmeal. With a sharp knife or razor blade, slash the rolls or the baguettes straight down the center to make a cut about ½ inch deep. On the oblong loaf, make 3 diagonal slashes. On the round loaf, slash an X or # on top. Let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4. Preheat oven to 400°F. Fill a plant mister with water and mist each loaf (or lightly brush each loaf with water). Bake for 25 to 30 minutes until golden brown, misting with water twice more at 5-minute intervals. Remove from oven and cool on cake racks. To preserve the crisp crust, do not store in plastic wrap or bags. Bread can be loosely covered or left out for up to 2 days before it dries out completely.

BAKE CYCLE: Dough

Small recipe yields 1 loaf or 6 rolls

Medium recipe yields 1 loaf, 2 baguettes, or 8 rolls

Large recipe yields 2 loaves or 12 rolls

NUTRITIONAL INFORMATION PER SLICE

Calories 119 / Fat .3 gram / Carbohydrates 25.3 grams / Protein 3.7 grams / Fiber 1 gram / Sodium 155 milligrams / Cholesterol .1 milligram