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White Breads

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Antique White Bread

This is bread like Grandma used to bake. Cut it into thick slices while still warm and grab some while you can. A loaf of this bread certainly won’t last long enough to become an antique!

SMALL LOAF

WATER 5⁄8 to 3⁄4 cup

OIL 2 tablespoons

SALT 3⁄4 teaspoon

SUGAR 2 tablespoons

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER 1 to 11⁄8 cups

OIL 3 tablespoons

SALT 1 teaspoon

SUGAR 3 tablespoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

WATER 13⁄8 to 1½ cups

OIL ¼ cup

SALT 1½ teaspoons

SUGAR ¼ cup

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, 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/Delayed Timer/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 134/Fat 3.2 grams/Carbohydrates 23.1 grams/Protein 2.9 grams/Fiber .8 grams/Sodium 153 milligrams/Cholesterol 0 milligrams

 

French Bread Extraordinaire!

This recipe is an encore presentation from our second book, The Bread Machine Magic Book of Helpful Hints. This method, though time-consuming, produces an exceptional loaf of French bread, much like the ones baked in the boulangeries of Paris. The extra risings fully develop the bread’s flavor. The finished loaf will have a crisp crust and very moist, chewy interior. Bon appétit!

SMALL LOAF

WATER 7⁄8 to 1 cup

SALT 1 teaspoon

UNBLEACHED WHITE FLOUR 21⁄3 cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

MEDIUM LOAF

WATER 11⁄8 to 1¼ cups

SALT 1½ teaspoons

UNBLEACHED WHITE FLOUR 3½ cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

LARGE LOAF

WATER 1½ to 15⁄8 cups

SALT 2 teaspoons

UNBLEACHED WHITE FLOUR 42⁄3 cups

RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons

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

2. When the dough cycle ends, the machine will beep. Set a timer and allow the dough to rise 1 more hour. Open the machine, punch down the dough, set the timer again, and let dough rise another hour in the machine. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Form into a smooth, round ball, then flatten it with your hands.

3. Place a clean kitchen towel (not terry cloth) in a round wicker basket that’s at least twice the size of the dough. Dust the towel liberally with flour. Place the round dough in the center of the basket. Place basket in a warm place and let dough rise, uncovered, about 45 minutes, until doubled in size.

4. Gently turn dough out of basket upside down onto a greased baking sheet. With a very sharp knife held almost parallel to the loaf, carefully slash the top of the dough at sharp angles in a # pattern.

5. Preheat oven to 450°F. Carefully place a small pan on the floor or bottom shelf of the oven. Add at least 1 cup boiling water to the pan. Place dough in oven and bake for 20 minutes. Remove from oven and place on cake rack to cool 1 hour before slicing. To preserve the crisp crust, do not store in plastic wrap or bag. Bread can be loosely covered or left out for up to 2 days before it dries out completely.

VARIATION: If you want to make French breads with crusts so thin and crispy they crackle when you remove them from the oven, try baking this bread in a La Cloche clay cooker. They’re sold in both round and oblong shapes in gourmet cooking stores, or check the Sources section for suppliers.

1. Omit steps 3 through 5. Liberally cover base of La Cloche with cornmeal. Place the rounded dough onto the base and flatten slightly.

2. Slash the dough as indicated in step 4. Cover it with a clean towel (again, not terry cloth), then place it in a warm oven to rise until doubled in size, about 30 to 45 minutes.

3. While the dough is rising, soak the lid of La Cloche upside down in a sink of water. (Cushion the handle with a dishcloth or sponge.) (See Note.)

4. For a dark crust, preheat the oven to 450°F. Place the wet lid over the dough; bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes, until dark brown.

5. For a lighter crust, preheat the oven to 450°F. Place the wet lid over the dough; bake for 15 minutes. Reduce the heat to 400°F and bake for another 15 minutes. Remove the lid and bake for 8 to 10 minutes, until golden-brown.

NOTE: The manufacturer of La Cloche, Sassafras Enterprises, does not recommend soaking the lid before baking because the absorption factor of stoneware is less than 1 percent. We call for soaking the lid in our recipe because we tested it both ways and preferred the crust of the bread baked with the soaked lid. A third option is to skip the soaking step but spritz the inside of the lid with a little water just before placing it over the dough.

BAKE CYCLE: Dough

NUTRITIONAL INFORMATION PER SLICE

Calories 115/Fat .3 grams/Carbohydrates 23.9 grams/Protein 3.4 grams/Fiber .9 grams/Sodium 230 milligrams/Cholesterol 0 milligrams

 

Italian Bread

This bread turns out picture-perfect in some but not all machines. It’s too good to discard, so we hope most bakers will have the picture-perfect results. If you find it on the pale side, switch to a Dark Crust setting.

SMALL LOAF

WATER 3⁄4 to 7⁄8 cup

OLIVE OIL 1 tablespoon

SALT 3⁄4 teaspoon

BREAD FLOUR 2 cups

VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER 11⁄8 to 1¼ cups

OLIVE OIL 1½ tablespoons

SALT 1 teaspoon

BREAD FLOUR 3 cups

VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

WATER 13⁄8 to 1½ cups

OLIVE OIL 2 tablespoons

SALT 1½ teaspoons

BREAD FLOUR 4 cups

VITAL WHEAT GLUTEN (OPTIONAL) 4 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, the French Bread 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: French Bread

OPTIONAL BAKE CYCLES: Standard/Delayed Timer/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 111/Fat 1.7 grams/Carbohydrates 21 grams/Protein 3.6 grams/Fiber .8 grams/Sodium 153 milligrams/Cholesterol 0 milligrams

 

Ken’s Light White Bread

Linda and her husband, Dennis, welcome their new son, Ken Ward, into the family by naming this very healthy bread after him. May he live long and prosper!

SMALL LOAF

WATER 3⁄4 to 7⁄8 cup

UNSWEETENED APPLESAUCE 1½ tablespoons

SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

NONFAT DRY MILK POWDER 2 teaspoons

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER 1 to 11⁄8 cups

UNSWEETENED APPLESAUCE 2 tablespoons

SUGAR 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

NONFAT DRY MILK POWDER 1 tablespoon

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

WATER 1½ to 15⁄8 cups

UNSWEETENED APPLESAUCE 3 tablespoons

SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 4 cups

NONFAT DRY MILK POWDER 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/French Bread/Delayed Timer/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 123/Fat .3 grams/Carbohydrates 26 grams/Protein 3.5 grams/Fiber 1 gram/Sodium 269 milligrams/Cholesterol .1 milligrams

 

Miss Muffet Bread

Curds and whey never tasted so good! Find yourself a tuffet and enjoy this taste treat, but beware of nasty old spiders! (This bread varied greatly from one machine to the next, probably because of the range of moisture content in different brands of cottage cheese. It’s one you’ll need to watch during kneading.)

SMALL LOAF

MILK 3⁄8 to ½ cup

LOW-FAT COTTAGE CHEESE ½ cup

BUTTER OR MARGARINE 1 tablespoon

SUGAR 1½ tablespoons

POWDERED WHEY (OPTIONAL) 1 teaspoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

MILK 3⁄4 to 7⁄8 cup

LOW-FAT COTTAGE CHEESE 3⁄4 cup

BUTTER OR MARGARINE 1½ tablespoons

SUGAR 3 tablespoons

POWDERED WHEY (OPTIONAL) 1½ teaspoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

MILK 1 to 11⁄8 cups

LOW-FAT COTTAGE CHEESE 1 cup

BUTTER OR MARGARINE 2 tablespoons

SUGAR 3 tablespoons

POWDERED WHEY (OPTIONAL) 2 teaspoons

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 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: Sweet Bread/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 131/Fat 1.5 grams/Carbohydrates 24.1 grams/Protein 4.8 grams/Fiber .8 grams/Sodium 300 milligrams/Cholesterol 1.1 milligrams

 

Mom’s White Bread

This pale, crisp-crusted white bread is reminiscent of the loaves Linda’s mother would bake on occasion. If you prefer a darker crust, add 1 to 2 tablespoons instant nonfat milk powder or bake on the Dark Crust setting.

SMALL LOAF

WATER 3⁄4 to 7⁄8 cup

SHORTENING 2 teaspoons

SALT 3⁄4 teaspoon

SUGAR 1 tablespoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER 11⁄8 to 1¼ cups

SHORTENING 1 tablespoon

SALT 1 teaspoon

SUGAR 1½ tablespoons

BREAD FLOUR 31⁄3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

WATER 13⁄8 to 1½ cups

SHORTENING 4 teaspoons

SALT 1½ teaspoons

SUGAR 2 tablespoons

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/French Bread/Delayed Timer/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 121/Fat 1.2 grams/Carbohydrates 23.8 grams/Protein 3.1 grams/Fiber .9 grams/Sodium 153 milligrams/Cholesterol 0 milligrams

 

Semolina Bread

This is a crusty, chewy white bread unlike any other. For a real treat, try it in a sandwich with thick slices of provolone cheese, home-grown tomatoes, fresh basil, salt, pepper, and a drizzle of garlic-flavored olive oil. Magnifico!

SMALL LOAF

WATER 7⁄8 to 1 cup

OLIVE OIL 2 teaspoons

SUGAR 2 teaspoons

SALT 1 teaspoon

BREAD FLOUR 1 cup

SEMOLINA FLOUR 1 cup

RED STAR BRAND ACTIVE DRY YEAST 1 teaspoon

MEDIUM LOAF

WATER 1½ to 15⁄8 cups

OLIVE OIL 1 tablespoon

SUGAR 1 tablespoon

SALT 1½ teaspoons

BREAD FLOUR 1½ cups

SEMOLINA FLOUR 1½ cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

WATER 1½ to 15⁄8 cups

OLIVE OIL 1½ tablespoons

SUGAR 1½ tablespoons

SALT 2 teaspoons

BREAD FLOUR 2 cups

SEMOLINA FLOUR 2 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/French Bread/Delayed Timer/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 126/Fat 1.3 grams/Carbohydrates 24.2 grams/Protein 3.8 grams/Fiber 1.1 grams/Sodium 229 milligrams/Cholesterol 0 milligrams

 

Speedy Spud Bread

This potato bread takes advantage of the microwave and your machine’s Rapid Bake cycle to turn out a very delicious bread in the shortest time possible. It helps to have a small food scale to weigh the potatoes for accuracy.

SMALL LOAF

POTATO 1 small (6 oz.)

WATER 3⁄4 to 7⁄8 cup

OLIVE OIL 1½ tablespoons

SUGAR 1 tablespoon

SALT 1 teaspoon

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1 teaspoon

MEDIUM LOAF

POTATO 1 medium (9 oz.)

WATER 11⁄8 to 1¼ cups

OLIVE OIL 2 tablespoons

SUGAR 1½ tablespoons

SALT 1½ teaspoons

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

POTATO 1 large (12 oz.)

WATER 13⁄8 to 1½ cups

OLIVE OIL 3 tablespoons

SUGAR 2 tablespoons

SALT 2 teaspoons

BREAD FLOUR 4½ cups

RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons

1. Scrub potato, pat dry, and pierce with a fork. Microwave on HIGH until soft, approximately 6 to 8 minutes. Cut potato in half, scoop out the insides, and place in bread pan.

2. Place rest of ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and Rapid Bake cycle. Press Start.

3. 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.

4. 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

OPTIONAL BAKE CYCLES: Standard/Delayed Timer

NUTRITIONAL INFORMATION PER SLICE

Calories 140/Fat 2.2 grams/Carbohydrates 26.4 grams/Protein 3.3 grams/Fiber 1.2 grams/Sodium 231 milligrams/Cholesterol 0 milligrams

 

Tuscan Bread

Centuries ago when the Duke of Tuscany declared a tax on salt, bakers stopped using it. To this day the traditional Tuscan loaf is free of salt and delicious as ever. It tends to be on the pale side in most machines, so you’ll probably need to bake this one on a Dark Crust setting.

SMALL LOAF

WATER 3⁄4 to 7⁄8 cup

OLIVE OIL 1½ tablespoons

SUGAR 2 teaspoons

BREAD FLOUR 2 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

MEDIUM LOAF

WATER 11⁄8 to 1¼ cups

OLIVE OIL 2 tablespoons

SUGAR 1 tablespoon

BREAD FLOUR 3 cups

RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons

LARGE LOAF

WATER 1½ to 15⁄8 cups

OLIVE OIL 3 tablespoons

SUGAR 4 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 Dark Crust setting and French Bread cycle. 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: Dark

BAKE CYCLE: French

OPTIONAL BAKE CYCLES: Standard/Delayed Timer/Rapid Bake

NUTRITIONAL INFORMATION PER SLICE

Calories 199/Fat 2.2 grams/Carbohydrates 21.3 grams/Protein 2.9 grams/Fiber .8 grams/Sodium .7 milligrams/Cholesterol 0 milligrams