Fruit Breads
Aloha Bread
This is a delightful whole wheat bread with a surprising flavor of the tropics. It is wonderful in bread pudding or as French toast.
SMALL RECIPE
BUTTERMILK ½ to 5⁄8 cup
8-OUNCE CAN CRUSHED PINEAPPLE, WELL DRAINED 1
BUTTER OR MARGARINE 1 tablespoon
SUGAR 2 tablespoons
SALT ½ teaspoon
WHOLE WHEAT FLOUR 11⁄3 cups
BREAD FLOUR 2⁄3 cup
FLAKED SWEETENED ¼ cup
VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
BUTTERMILK ¾ to 7⁄8 cup
8-OUNCE CAN CRUSHED PINEAPPLE, WELL DRAINED 1
BUTTER OR MARGARINE 1½ tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 1 cup
FLAKED SWEETENED 1⁄3 cup
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
BUTTERMILK ¾ to 7⁄8 cup
8-OUNCE CAN CRUSHED PINEAPPLE, WELL DRAINED 2
BUTTER OR MARGARINE 2 tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
WHOLE WHEAT FLOUR 22⁄3 cups
BREAD FLOUR 11⁄3 cups
FLAKED SWEETENED COCONUT ½ cup
VITAL WHEAT GLUTEN (OPTIONAL) 3 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 then the Whole Wheat cycle 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: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 136 / Fat 2.5 grams / Carbohydrates 25.5 grams / Protein 4 grams / Fiber 2.9 grams / Sodium 183 milligrams / Cholesterol .5 milligram
Sunday Morning Apricot Bread
This is a welcome addition to the breakfast table, but don’t wait for Sunday morning; it’s great every day. This bread is well received as a gift. Everyone seems to like the strong apricot flavor. (Hint: Use unsulphured apricots if you can find them.)
SMALL RECIPE
OLD-FASHIONED ROLLED OATS 1⁄3 cup
BUTTERMILK 5⁄8 to ¾ cup
EGG 1
BUTTER OR MARGARINE 1½ tablespoons
APRICOT PRESERVES 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 11⁄3 cups
WHOLE WHEAT FLOUR 2⁄3 cup
VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon
CHOPPED DRIED APRICOTS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
BUTTERMILK 1 to 11⁄8 cups
EGG 1
BUTTER OR MARGARINE 2 tablespoons
APRICOT PRESERVES ¼ cup
SALT 1½ teaspoons
BREAD FLOUR 2 cups
WHOLE WHEAT FLOUR 1 cup
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
CHOPPED DRIED APRICOTS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 2⁄3 cup
BUTTERMILK 1¼ to 13⁄8 cups
EGG 1
BUTTER OR MARGARINE 3 tablespoons
APRICOT PRESERVES 6 tablespoons
SALT 2 teaspoons
BREAD FLOUR 22⁄3 cups
WHOLE WHEAT FLOUR 11⁄3 cups
VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons
CHOPPED DRIED APRICOTS 2⁄3 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: Whole Wheat; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 150 / Fat 2.3 grams / Carbohydrates 27.8 grams / Protein 4.8 grams / Fiber 2.2 grams / Sodium 197 milligrams / Cholesterol 15.9 milligrams
Crunchy-Munchy Bread
The peanut butter flavor in this bread is so yummy, there’s no need to adorn it. It’s perfect as an after-school snack. You can add the peanuts and apple when the Raisin/Nut cycle beeps, if you’d like. They’ll hold up a little better.
SMALL RECIPE
MILK 7⁄8 to 1 cup
CHUNKY PEANUT BUTTER 3 tablespoons
HONEY 1 tablespoon
SALT ½ teaspoon
WHOLE WHEAT FLOUR 1 cup
BREAD FLOUR 1½ cups
CORED, UNPEELED, CHOPPED GRANNY SMITH APPLE ½ cup
UNSALTED PEANUTS 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 11⁄8 to 1¼ cups
CHUNKY PEANUT BUTTER ¼ cup
HONEY 2 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 1 cup
CORED, UNPEELED, CHOPPED GRANNY SMITH APPLE 1 cup
UNSALTED PEANUTS ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
MILK 1¾ to 17⁄8 cups
CHUNKY PEANUT BUTTER 6 tablespoons
HONEY 2 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2½ cups
BREAD FLOUR 1½ cups
CORED, UNPEELED, CHOPPED GRANNY SMITH APPLE 1 cup
UNSALTED PEANUTS ¼ 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 then the Whole Wheat cycle 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: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 155 / Fat 4.2 grams / Carbohydrates 25.3 grams / Protein 5.9 grams / Fiber 3.2 grams / Sodium 186 milligrams / Cholesterol .8 milligram
Johnny Appleseed Bread
This is a sweet, chewy bread with a strong, delicious taste of apples. Try it toasted some morning.
SMALL RECIPE
APPLE JUICE 1⁄3 to ½ cup
UNSWEETENED APPLESAUCE 1⁄3 cup
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
GROUND CINNAMON ½ teaspoon
GRATED NUTMEG 1 pinch
CORED, PEELED, CHOPPED GRANNY SMITH APPLE 1⁄3 cup
RAISINS (OPTIONAL) 3 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
APPLE JUICE ½ to 5⁄8 cup
UNSWEETENED APPLESAUCE ½ cup
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 3 tablespoons
SALT 1½ teaspoons
BREAD FLOUR 3 cups
GROUND CINNAMON ½ teaspoon
GRATED NUTMEG 1 pinch
CORED, PEELED, CHOPPED GRANNY SMITH APPLE ½ cup
RAISINS (OPTIONAL) ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
APPLE JUICE ¾ to 7⁄8 cup
UNSWEETENED APPLESAUCE 2⁄3 cup
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR ¼ cup
SALT 2 teaspoons
BREAD FLOUR 4 cups
GROUND CINNAMON 1 teaspoon
GRATED NUTMEG ¼ teaspoon
CORED, PEELED, CHOPPED GRANNY SMITH APPLE 2⁄3 cup
RAISINS (OPTIONAL) 6 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.
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: Whole Wheat; Sweet Bread; Raisin/Nut; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 137 / Fat 1.24 grams / Carbohydrates 28.3 grams / Protein 3 grams / Fiber 1.2 grams / Sodium 246 milligrams / Cholesterol 0 milligrams
Banana Oatmeal Bread
You’ll be proud of this bread because it’s beautifully shaped and luscious tasting. Each slice is moist and bursting with banana flavor. (Note: Use very, very ripe bananas for the best results … you know, the ones that are about a day away from being tossed out.)
SMALL RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
EGG 1
WATER None
SOUR CREAM 3 tablespoons
SLICED VERY RIPE BANANA 1 cup (about 1 large)
BUTTER OR MARGARINE 2 teaspoons
HONEY 1½ tablespoons
SALT ½ teaspoon
BREAD FLOUR 11⁄3 cups
WHOLE WHEAT FLOUR 2⁄3 cup
GROUND CINNAMON ½ teaspoon
GRATED NUTMEG ¼ teaspoon
NONFAT DRY MILK POWDER 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
EGG 1
WATER 1 to 2 tablespoons
SOUR CREAM ¼ cup
SLICED VERY RIPE BANANA 2 cups (about 3 medium)
BUTTER OR MARGARINE 1 tablespoon
HONEY 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
WHOLE WHEAT FLOUR 1 cup
GROUND CINNAMON ½ teaspoon
GRATED NUTMEG ¼ teaspoon
NONFAT DRY MILK POWDER 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
EGG 2
WATER 3 to 4 tablespoons
SOUR CREAM ½ cup
SLICED VERY RIPE BANANA 2 cups (about 3 medium)
BUTTER OR MARGARINE 1 tablespoon
HONEY 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 3 cups
WHOLE WHEAT FLOUR 1 cup
GROUND CINNAMON 1 teaspoon
GRATED NUTMEG ½ teaspoon
NONFAT DRY MILK POWDER 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 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: Whole Wheat; Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 167 / Fat 2.7 grams / Carbohydrates 31.7 grams / Protein 5 grams / Fiber 2.8 grams / Sodium 172 milligrams / Cholesterol 17.1 milligrams
Anne and Bill’s Apple Oatmeal Bread with Raisins
Oatmeal and applesauce combine to make this a lush, rich-tasting loaf. It’s a good snack for children and great for breakfast toast.
SMALL RECIPE
OLD-FASHIONED ROLLED OATS 1⁄3 cup
WATER ½ to 5⁄8 cup
UNSWEETENED APPLESAUCE 1⁄3 cup
SALT 1 teaspoon
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1 tablespoon
BREAD FLOUR 1¾ cups
NONFAT DRY MILK POWDER 1 tablespoon
RAISINS ¼ cup
GROUND CINNAMON 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
WATER 5⁄8 to ¾ cup
UNSWEETENED APPLESAUCE ½ cup
SALT 1½ teaspoons
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 2 tablespoons
BREAD FLOUR 2¾ cups
NONFAT DRY MILK POWDER 1½ tablespoons
RAISINS 1⁄3 cup
GROUND CINNAMON 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 2⁄3 cup
WATER 7⁄8 to 1 cup
UNSWEETENED APPLESAUCE 2⁄3 cup
SALT 1½ teaspoons
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
BREAD FLOUR 3½ cups
NONFAT DRY MILK POWDER 2 tablespoons
RAISINS ½ cup
GROUND CINNAMON 2 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.
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: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES:Whole Wheat; Sweet Bread; Raisin/Nut; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 114 / Fat .5 gram / Carbohydrates 23.8 grams / Protein 3.4 grams / Fiber 1.3 grams / Sodium 232 milligrams / Cholesterol .1 milligram
Granola Date Bread
We experimented with several different types of granola from our local health-food store. The plain granola made a very tasty loaf of bread but a raspberry apple granola turned this into an extraordinary breakfast bread!
SMALL RECIPE
GRANOLA 1⁄3 cup
BUTTERMILK ½ cup
WATER 3⁄8 to ½ cup
BUTTER OR MARGARINE 1 tablespoon
HONEY 1½ tablespoons
SALT 1 teaspoon
BREAD FLOUR 1 cup
WHOLE WHEAT FLOUR 1 cup
CHOPPED DATES ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
GRANOLA ½ cup
BUTTERMILK ¾ cup
WATER ½ to 5⁄8 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2 cups
WHOLE WHEAT FLOUR 1 cup
CHOPPED DATES 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
GRANOLA 2⁄3 cup
BUTTERMILK 1 cup
WATER ¾ to 7⁄8 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 3 tablespoons
SALT 2 teaspoons
BREAD FLOUR 2 cups
WHOLE WHEAT FLOUR 2 cups
CHOPPED DATES 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: Whole Wheat; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 146 / Fat 2.1 grams / Carbohydrates 28.5 grams / Protein 4.1 grams / Fiber 2.4 grams / Sodium 267 milligrams / Cholesterol .5 milligram
Mixed Fruit Bread
If your friends don’t care for the traditional gift of holiday fruitcake, this bread is a nice alternative.
SMALL RECIPE
100% BRAN CEREAL 1⁄3 cup
BUTTERMILK 5⁄8 to ¾ cup
EGG 1
BUTTER OR MARGARINE 1 tablespoon
HONEY 1 tablespoon
SALT ½ teaspoon
BREAD FLOUR 2 cups
GROUND CINNAMON ¼ teaspoon
MIXED DRIED FRUITS, FINELY CHOPPED ½ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
100% BRAN CEREAL ½ cup
BUTTERMILK 1 to 11⁄8 cups
EGG 1
BUTTER OR MARGARINE 1½ tablespoons
HONEY 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 3 cups
GROUND CINNAMON ¼ teaspoon
MIXED DRIED FRUITS, FINELY CHOPPED 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
100% BRAN CEREAL 2⁄3 cup
BUTTERMILK 1¼ to 13⁄8 cups
EGG 2
BUTTER OR MARGARINE 2 tablespoons
HONEY 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 4 cups
GROUND CINNAMON ½ teaspoon
MIXED DRIED FRUITS, FINELY CHOPPED 1 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.
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: Whole Wheat; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 150 / Fat 1.9 grams / Carbohydrates 29.5 grams / Protein 4.4 grams / Fiber 1.8 grams / Sodium 208 milligrams / Cholesterol 15.9 milligrams
Orange Bread
After much trial and error, we finally came up with a winning orange bread. Try it with chicken salad or as a breakfast toast. (Note: When grating the orange peels, be sure to use the rind only and not the bitter white pith underneath.)
SMALL RECIPE
PEELED AND CHOPPED NAVEL ORANGE ¾ cup
ORANGE JUICE 1 to 2 tablespoons
EGG 1
BUTTER OR MARGARINE 1 tablespoon
ORANGE MARMALADE 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
GRATED ORANGE RIND 2 tablespoons
SLIVERED ALMONDS ¼ cup
VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
PEELED AND CHOPPED NAVEL ORANGE 1 cup
ORANGE JUICE 3 to 4 tablespoons
EGG 1
BUTTER OR MARGARINE 1 tablespoon
ORANGE MARMALADE ¼ cup
SALT 1 teaspoon
BREAD FLOUR 3 cups
GRATED ORANGE RIND 3 tablespoons
SLIVERED ALMONDS 1⁄3 cup
VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
PEELED AND CHOPPED NAVEL ORANGE 1½ cups
ORANGE JUICE 4 to 6 tablespoons
EGG 1
BUTTER OR MARGARINE 2 tablespoons
ORANGE MARMALADE 6 tablespoons
SALT 2 teaspoons
BREAD FLOUR 4 cups
GRATED ORANGE RIND ¼ cup
SLIVERED ALMONDS ½ cup
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
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.
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: Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 151 / Fat 2.8 grams / Carbohydrates 27.5 grams / Protein 4.1 grams / Fiber 1.6 grams / Sodium 169 milligrams / Cholesterol 15.2 milligrams
Marmalade and Oats Bread
Here’s another winner. It’s a beautiful-looking loaf, and the combination of orange marmalade and oatmeal makes it very tender, moist, and rich tasting.
SMALL RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
MILK 7⁄8 to 1 cup
ORANGE MARMALADE 1⁄3 cup
BUTTER OR MARGARINE 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS 2⁄3 cup
MILK 11⁄8 to 1¼ cups
ORANGE MARMALADE ½ cup
BUTTER OR MARGARINE 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
MILK 13⁄8 to 1½ cups
ORANGE MARMALADE 2⁄3 cup
BUTTER OR MARGARINE 2 tablespoons
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: Whole Wheat; Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 162 / Fat 1.9 grams / Carbohydrates 31.9 grams / Protein 4.2 grams / Fiber 1.3 grams / Sodium 256 milligrams / Cholesterol .8 milligram
Eric and Janey’s Poppyseed Peach Bread
During their recent visit, Lois’s son and daughter-in-law sampled this fruit bread fresh from the machine and loved it. But this bread has us baffled: It has a lovely peach flavor the first few days, but if kept longer than that in the freezer, the peach flavor disappears. So, eat it right away! You’ll also find that the amount of liquid you need to use depends greatly on the juiciness of your peaches.
SMALL RECIPE
BUTTERMILK 3 to 4 tablespoons
PEELED, PITTED, CHOPPED PEACHES (FRESH, FROZEN, OR CANNED, WELL DRAINED) 1 cup
BUTTER OR MARGARINE 1 tablespoon
SUGAR 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 1½ cups
WHOLE WHEAT FLOUR 2⁄3 cup
POPPYSEEDS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
BUTTERMILK ¼ to 3⁄8 cup
PEELED, PITTED, CHOPPED PEACHES (FRESH, FROZEN, OR CANNED, WELL DRAINED) 1½ cups
BUTTER OR MARGARINE 1½ tablespoons
SUGAR 3 tablespoons
DARK BROWN SUGAR 3 tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2¼ cups
WHOLE WHEAT FLOUR 1 cup
POPPYSEEDS 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
BUTTERMILK 5 to 7 tablespoons
PEELED, PITTED, CHOPPED PEACHES (FRESH, FROZEN, OR CANNED, WELL DRAINED) 2 cups
BUTTER OR MARGARINE 2 tablespoons
SUGAR ¼ cup
DARK BROWN SUGAR ¼ cup
SALT 2 teaspoons
BREAD FLOUR 3 cups
WHOLE WHEAT FLOUR 11⁄3 cups
POPPYSEEDS 4 teaspoons
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: Whole Wheat; Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 145 / Fat 1.6 grams / Carbohydrates 29.5 grams / Protein 3.7 grams / Fiber 2.1 grams / Sodium 251 milligrams / Cholesterol .2 milligram
Peaches and Spice Bread
What a sensational taste this peach bread has! It’s a tall and beautifully shaped gift bread. If you don’t give it away, toast it or try it in a bread pudding.
SMALL RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
MILLER’S BRAN 3 tablespoons
APPLE JUICE 2 to 3 tablespoons
EGG 1
PEELED, PITTED, CHOPPED PEACHES (FRESH, FROZEN, OR CANNED, WELL DRAINED) 1 cup
BUTTER OR MARGARINE 1 tablespoon
HONEY 1 tablespoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 1 cup
BREAD FLOUR 1 cup
GROUND CINNAMON ¾ teaspoon
GROUND GINGER ¾ teaspoon
GRATED NUTMEG ¾ teaspoon
CHOPPED WALNUTS ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
MILLER’S BRAN ¼ cup
APPLE JUICE 4 to 5 tablespoons
EGG 1
PEELED, PITTED, CHOPPED PEACHES (FRESH, FROZEN, OR CANNED, WELL DRAINED) 1½ cups
BUTTER OR MARGARINE 1½ tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 1½ cups
BREAD FLOUR 1½ cups
GROUND CINNAMON 1 teaspoon
GROUND GINGER 1 teaspoon
GRATED NUTMEG 1 teaspoon
CHOPPED WALNUTS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
MILLER’S BRAN 6 tablespoons
APPLE JUICE 4 to 6 tablespoons
EGG 2
PEELED, PITTED, CHOPPED PEACHES (FRESH, FROZEN, OR CANNED, WELL DRAINED) 2 cups
BUTTER OR MARGARINE 2 tablespoons
HONEY 2 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 2 cups
GROUND CINNAMON 1½ teaspoons
GROUND GINGER 1½ teaspoons
GRATED NUTMEG 1½ teaspoons
CHOPPED WALNUTS 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 then the Whole Wheat cycle 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: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 163 / Fat 3.4 grams / Carbohydrates 30 grams / Protein 4.9 grams / Fiber 3.5 grams / Sodium 246 milligrams / Cholesterol 0 milligrams
Sweet Leilani Bread
This Hawaiian-style bread is a spectacular addition to any luncheon buffet. It’s moist, light, and elegant. Don’t let the long list of ingredients prevent you from trying this bread. It’s definitely one of the best in the book. Keep an eye on it the first time you make it; it’s a high riser in some machines.
SMALL RECIPE
CANNED PINEAPPLE CHUNKS, CUT UP AND WELL DRAINED (RESERVE JUICE) 1⁄3 cup
BUTTERMILK 3 to 4 tablespoons
RESERVED PINEAPPLE JUICE 2 tablespoons
EGG 1
SLICED VERY RIPE BANANA 1⁄3 cup
SALT 1 teaspoon
BUTTER OR MARGARINE 2 tablespoons
SUGAR 1 tablespoon
BREAD FLOUR 2 cups
WHOLE WHEAT FLOUR 3 tablespoons
FLAKED SWEETENED COCONUT 1⁄3 cup
CHOPPED MACADAMIA NUTS ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
CANNED PINEAPPLE CHUNKS, CUT UP AND WELL DRAINED (RESERVE JUICE) ½ cup
BUTTERMILK ¼ to 3⁄8 cup
RESERVED PINEAPPLE JUICE ¼ cup
EGG 1
SLICED VERY RIPE BANANA ½ cup
SALT 1 teaspoon
BUTTER OR MARGARINE 3 tablespoons
SUGAR 1½ tablespoons
BREAD FLOUR 3 cups
WHOLE WHEAT FLOUR ¼ cup
FLAKED SWEETENED COCONUT ½ cup
CHOPPED MACADAMIA NUTS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
CANNED PINEAPPLE CHUNKS, CUT UP AND WELL DRAINED (RESERVE JUICE) 2⁄3 cup
BUTTERMILK 3⁄8 to ½ cup
RESERVED PINEAPPLE JUICE ¼ cup
EGG 2
SLICED VERY RIPE BANANA 2⁄3 cup
SALT 2 teaspoons
BUTTER OR MARGARINE ¼ cup
SUGAR 2 tablespoons
BREAD FLOUR 4 cups
WHOLE WHEAT FLOUR 6 tablespoons
FLAKED SWEETENED COCONUT 2⁄3 cup
CHOPPED MACADAMIA NUTS 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 Light 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: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 191 / Fat 6.8 grams / Carbohydrates 28.7 grams / Protein 4.2 grams / Fiber 1.8 grams / Sodium 215 milligrams / Cholesterol 22 milligrams