Your Questions About Sourdough Bread Machine Recipe

Mandy asks…

does anyone know how to convert a regular bread recipe into one that I can use in the breadmachine??

sourdough answers:

Traditional White Bread
Ingredient List:
9 oz of water
1 Tablespoon margarine or butter, softened
3 cups Bread Machine flour
2 tablespoons sugar
1 tablespoon dry milk
1.5 teaspoon salt
2.5 teaspoons regular active dry yeast OR
2.5 teaspoons bread machine or quick-acting active dry yeast
Bake on White Bread cycle

Sourdough Bread

NOTE: Do not use the delay bake option with this recipe
Ingredient List:
1/2 cup plain, nonfat yogurt
2/3 cup water
1 tablespoon lemon juice
1 tablespoon margarine or butter, softened
3.25 cups bread machine flour
1 tablespoon sugar
1.5 teaspoon salt
3 teaspoons regular active dry yeast OR
2.75 teaspoons bread machine or quick-acting active dry yeast
Bake on French Bread cycle

French Bread

Ingredient List:
9 oz of water
2 teaspoons margarine or butter, softened
3.25 cups bread machine flour
1 tablespoon sugar
1.5 teaspoon salt
2.75 teaspoons regular active dry yeast OR
2.75 teaspoons bread machine or quick-acting active dry yeast
Bake on French Bread Cycle

Raisin Bread

Ingredient List:
1.25 cups of water
2 tablespoons margarine or butter, softened
3.25 cups Bread Machine flour
1/4 cup sugar
1.5 teaspoons salt
1 teaspoon ground cinnamon
3.5 teaspoons regular active dry yeast OR
3 teaspoons bread machine or quick-acting active dry yeast
Add 3/4 cup of raisins at the beep or after first kneading
Bake on Sweet Bread cycle

Honey Wheat Bread

Ingredient List:
1.25 cup of water
3 tablespoons honey
2 tablespoons margarine or butter, softened
2 cups Whole Wheat flour
1.5 cup bread machine flour
1.5 teaspoon salt
2 teaspoons regular active dry yeast OR
1.75 teaspoons bread machine or quick-acting active dry yeast
Bake on Whole Wheat cycle

Potato Bread

Ingredient List:
1.25 cups of water
2 tablespoons margarine or butter, softened
3.25 cups Bread Machine flour
1/2 cup instant mashed potato mix (dry)
1 tablespoon sugar
1.5 teaspoon salt
2.75 teaspoons regular active dry yeast OR
2.75 teaspoons bread machine or quick-acting active dry yeast
Bake on White Bread cycle

Basic Egg Bread

NOTE: Do not use the delay bake option with this recipe
Ingredient List:
2/3 cup milk
2 large eggs
2 tablespoons margarine or butter, softened
3 cups bread machine flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons bread machine yeast
Bake on White Bread cycle

Mark asks…

Good hard-crusted bread recipe that doesn’t need a starter?

I’m looking for a good bread recipe for a bread with a hard crust, like sourdough, but one that doesn’t require a starter because I’m too impatient, and with as many people as there are in the house I don’t think leaving something sitting like that for days would be a good idea.

I have a bread machine, but I’d also really love a bread I can cook free and round on my pizza stone.

sourdough answers:

This is a good recipe that is very similar to the one I learned in Culinary School.

Donna asks…

Pumpernickel Bread Question?

When I google pumpernickel bread looking for a recipe, I get a lot of bread machine recipes and weird ingredient (added gluten and such) recipes, or recipes with reviews that say the amounts of flour need to be adjusted and the backing time needs to be adjusted, or it’s not dark enough. Does anyone have a normal recipe for hand-made dark pumpernickel bread?

sourdough answers:

I make it with bread flour or all purpose flour, I use molasses and a bit of cocoa, dark rye flour, I like to use a bit of my sourdough starter, I also add some ground caraway seed, yeast, sugar, water or even a dark beer is fine, I like mine a bit chewy so I add some semolina, but this is optional, I mix it all together, let it rise, punch down and let it rise again mold and proof, then bake at 375 d F for 45-60 minutes if I make a long torpedo loaf shorter a round hive shaped the hour.

Jenny asks…

I just started a Sourdough starter 4 days ago. I’m looking for a simple bread-machine recipe?

I started a rye-flour sourdough starter four days ago, and it is doing nicely. I plan to keep feeding my starter for seven days, as that was what the recipe recommended. So far, I have only fed it rye flour. I love the smell of the starter!

I have a bread machine, but I have never used it. I would like to know if anyone has any simple recipes that I can try in my bread machine, just using my starter and no added dry yeast? However, I am new to bread-baking and would be open to any and all suggestions for getting started.

sourdough answers:

Here is one but it has yeast in it:

1 1/4 cups sourdough starter
3/4 cup warm water
4 cups bread flour
1 3/4 teaspoons salt
3 tablespoons granulated sugar
1 3/4 teaspoons active dry yeast

Mary asks…

pumpkin recipes?

My four year old daughter talked me into planting pumpkin seeds in the garden. Now I am ran over in pumpkins. I would like to freeze or jar them. Anyone got any recipes besides pie I can use this pumkin on? If you like you may email me at sidneyrholt@yahoo.com. Thanks

sourdough answers:

REAL PUMPKIN PIE

2 c. Pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. Raisins, soaked in 1/4 cup dark rum
1 c. Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. Molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
In medium saucepan, add 1 tbsp. Of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. Pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

SOURDOUGH PUMPKIN BREAD

2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup pumpkin pie mix (with spices added)
1 cup sour dough starter
1/2 teaspoon salt
2 tablespoons vital wheat gluten (optional)
2 tablespoons butter or oil

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and medium crust color, then press start.
Substitution Notes: If you’re using fresh pumpkin instead of canned, be sure it is well drained. You can add 1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger.

If you don’t have sour dough starter, you can substitute 1 cup bread flour (of course, it will no longer be sour dough!)

CURRY PUMPKIN SOUP

This is the soup I made for my wedding last month. It turned out amazing! We served it out of the pumpkin it was made from. -Christo

2 large pumpkins
+- 1/2 cup massuman or panang curry paste
3 large white onions
1 cup black rum (sub 8 tbsp molasses)
1 cup brown sugar
kosher salt and pepper
bay leaves
2 sticks butter
zest and juice of 4 limes
2 cans coconut milk
1 qt whole milk or half and half
parsley, basil, oregano, rosemary, etc (to taste)
6 cups stock (vegeable or chicken)
1 cup white wine

Sauté onions in butter, add herbs and spices, and sugar; stir 1 minute. Add wine, coconut milk and half and half. Reduce to medium heat until thickened.
Peel and chunk 2 pumpkins (if using one pumpkin for bowl use 2 large cans of pumpkin puree) and cook with veg stock and rum (and some water if needed) until flesh is very soft.

Puree with blender wand, add to everything else and continue to puree. Adjust flavor honey or sugar, salt and herbs, garlic.

PUMPKIN CANDY

1 large pumpkin
2 tbsp. Mason lime (cal) per quart of water
sugar
Note: weigh pumpkin after seeds are removed, and use equal amounts of sugar (4 lbs of sugar to 4 lbs of pumpkin.)
Cut pumpkin (do not peel) just clean inside and save the seeds if you wish to make pepitas. Cut the pumpkin into 3 x 1/2 inch pieces. Use a large glass container for the lime water.

Cut the pumpkin into 3X1/2 inch pieces. Do not remove the outer skin just clean the inside. Save the seeds if you want make pepitas.
Use a large glass container. Measure a quart of water and stir well the lime. Pour and it should cover the pumpkin slices. Make another quart of lime water and pour over the pumpkin slices until all the pieces are under water.

You may have to place a big plate to weigh the pumpkin down. Leave the bowl overnight and stir if the lime goes to the bottom of bowl.

Weigh the pumpkin after removing from lime water or you may weigh before the lime bath. Rinse the pumpkin pieces at least three times to remove lime. Place pumpkin pieces into a large pot and add warm plain water to cover pumpkin pieces. Cover pot. Boil for 5 minutes.

Drain and wash twice in clear cold water. Drain for 1 hour (use a colander).

Peel the skin, pierce each piece with fork or toothpick in several places, dip the pieces into sugar syrup (in a separate bowl put equal parts sugar and water to make syrup).

Place pieces into a glass pan and sprinkle some more sugar on top of each piece.

Bake at 300°F degrees until pumpkin is crystalized (about 3 hours). Place pumpkin candy on wax paper to dry.

Enjoy.

FRESH PUMPKIN MUFFINS

2 c. Sifted flour
1/4 c. Sugar
3 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1 egg
1/2 c. Milk
1 c. Mashed fresh pumpkin
1/4 c. Salad oil

Sift flour, sugar, baking powder, salt and cinnamon into a bowl. Beat egg; mix in milk, pumpkin and salad oil. Make a well in center of flour mixture; pour in pumpkin mixture all at once. Sir quickly until flour is just moistened. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 25 minutes, or until done. Run spatula around each muffin to loosen; serve immediately. Makes about 15 (2 1/2 inch) muffins.

HOPE THIS HELPS! 😉

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