Welcome to MyDish!
Why not look at other by clicking here!

Bread machine recipes

Our top 3 of 4 Bread machine recipes

Bread Rolls (bread Machine) Recipe at MyDish

1
based on 1 reviews

RATE THIS

Bread Rolls (bread Machine)

by John H Glen

by John H GlenViewed 1935 times


    Description

    Fresh tasty crusty or soft bread rolls perfect for the dinner table or a bacon roll for breakfast!

    Method

    1. Add the Ingredients to the Pan in the Order Listed, and process on the Dough setting.
    2. Lightly Oil Two Baking Sheets
    3. At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and divide into 12 equal pieces. Shape into plump round rolls or into one of the following shapes:
    4. For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place the small one on top of the large one and make a hole through the centre with a lightly floured finger
    5. For knots, shape each piece of dough into a long roll, and tie into a knot
    6. For plaits, divide each piece of dough into three and roll each into a long sausage. Pinch the three strips together at one end then plait together. Tuck the ends under the seal
    7. Place shaped rolls on the prepared baking sheets, well spaced apart.
    8. Cover with oiled cling film and leave to rise in a warm place for 20-30 minutes, or until doubled in size. Meanwhile, pre-heat the oven to 200oc /425of/Gas 7
    9. Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for 15 to 18 minutes, or until golden. Transfer to wire rack to cool
    10. Serve and Enjoy!

    Tips

    Diax - Diastatic Malt Flour, a diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread.

    Be the first to comment

    Add comment

    Ingredients

    •  
    • FOR THE TOPPING
    • 240mls water
    • 1 medium egg, beaten into the water
    • 450 grams strong white bread flour (you can use brown)
    • 1 teaspoon salt
    • 2 teaspoons sugar
    • 1 teaspoon Diax (optional), see notes
    • 25 grams butter, softened
    • 1 ½ teaspoons fast acting yeast
    • 1 egg yolk, beaten with 15mls water
    •  Sesame seeds and poppy seeds, for sprinkling (optional)
    Cherry and Sultana Loaf (bread Machine) Recipe at MyDish

    5
    based on 1 reviews

    RATE THIS

    Cherry and Sultana Loaf (bread Machine)

    by John H Glen

    by John H GlenViewed 1409 times


      Description

      Lovely fruity teatime bread made in the bread machine for pure convenience! Stunning topped with clotted cream or just butter

      Method

      1. Add the ingredients to the pan in the order listed in the above recipe and process on program one
      2. Serve and Enjoy!

      Tips

      Who can withstand the aroma of freshly baked bread? Besides, making your daily bread couldn’t be easier, add the ingredients, select the program, enjoy your bread it is a pleasing and economical way to have fun in the kitchen, just follow this recipe to make your own delicious bread.

      Be the first to comment

      Add comment

      Ingredients

      •  
      • YOU WILL NEED
      • 200mls milk
      • 43 grams butter
      • 1 medium egg beaten with the milk
      • 400 grams strong white bread flour
      • 1 teaspoon salt
      • 1 tablespoon ground cinnamon
      • 1 tablespoon light brown sugar
      • ½ teaspoon fast acting yeast
      •  
      • ADD AT THE ADDITIONS ALARM
      • 75 grams glace (dried) cherries
      • 75 grams sultanas, we use golden sultanas
      Granary Bread (bread Machine) Recipe at MyDish

      5
      based on 1 reviews

      RATE THIS

      Granary Bread (bread Machine)

      by John H Glen

      by John H GlenViewed 2750 times


        Description

        Light wholemeal bread with malted wheat flakes makes the perfect accompaniment to cheese and ham for your lunchtime sandwich.

        Method

        1. Serves / Makes: one 750 gram loaf
        2. Prep-Time: 5 minutes
        3. Program/Cycle: program 3, wholemeal setting

        4. Add the Ingredients to the Pan in the Order Listed In the Above Recipe
        5. Serve and Enjoy!

        Tips

        Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread. Malted Wheat Flakes smell fantastic and look great and have a pleasant chewy texture so are ideal for adding to breads to give a rustic appearance and an extra malty flavour. A typical proportion to add is around 150 grams per 1kilo of flour although more or less may be added to taste - not forgetting that they can be used on top of the loaf too. Malt Wheat Flakes can also be added with Red Malt Flour to give a granary flavour to your bread. Malted Wheat Flakes are excellent for other uses too - particularly good in your muesli for extra taste and crunch. Red Malt Flour is produced from carefully roasted wholegrain barley malt to give a rich red/brown colour and a bittersweet flavour which compliments many types of bread. Used alongside Malted Wheat Flakes, it will produce a fantastic Granary style loaf when used at 4% on Flour weight, and when used in a standard wholemeal loaf at around 2% on flour weight, it gives a superb boost to flavour and colour. This ingredient also comes into its own for the bread machine baker Put 10 grams in with your standard white / wholemeal recipe to transform your bread. Please note that this flour is not enzyme active, so will have no significant effect on dough, or bread texture.

        Be the first to comment

        Add comment

        Ingredients

        •  
        • YOU WILL NEED
        • 310mls water
        • 1 tablespoon lemon juice
        • 1 ½ tablespoons vegetable oil
        • 440 grams wholemeal bread flour
        • 50 grams strong white bread flour
        • 10 grams red barley malt flour (see notes)
        • 1 tablespoon skimmed milk powder
        • 2 teaspoons salt
        • 1 teaspoon soft brown sugar
        • 1 teaspoon diax (see notes)
        • 1 ½ teaspoons fast acting yeast
        •  
        • ADD WHEN THE ADDITIONS TIMER SOUNDS
        • 1 ½ tablespoons malted wheat flakes (see notes)
        New York Rye Bread (bread Machine) Recipe at MyDish

        0
        based on 0 reviews

        RATE THIS

        New York Rye Bread (bread Machine)

        by John H Glen

        by John H GlenViewed 1897 times


          Description

          A nice traditional New York City rye bread made much easier by using the bread machine, New York rye bread is a version of rye bread which has been made famous by New York's Jewish community.

          Method

          1. Serves / Makes: 12 servings, one 750 gram loaf
          2. Prep-Time: 5 minutes
          3. Program/Cycle: program 1, the basic cycle or the dough cycle

          4. Place all ingredients in to your bread machine in the order specified by your machine's manual.
          5. Set the cycle to basic or white, if you are just making the dough set to program 8/the dough cycle and when it is ready knock back and shape into 1 or 2 loaves and prove until doubled in size before baking make 3 slashes along the loaf and bake in a moderate oven for 25 minutes or until cooked Serve and Enjoy!

          Tips

          Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread.

          Be the first to comment

          Add comment

          Ingredients

          •  
          • YOU WILL NEED
          • 250mls warm water
          • 300 grams Strong White Bread Flour
          • 150 grams rye flour
          • 4 teaspoons skimmed milk powder
          • 1 teaspoon salt
          • 1 teaspoon diax - diastatic malt flour (see notes)
          • 2 tablespoons runny honey
          • 2 ½ teaspoons fast acting baking yeast
          •  
          • AT THE ADDITIONS ALARM ADD
          • 1 tablespoon caraway seeds