I bought a Sunbeam 5891 last week, and have been going bonkers making bread and researching recipes for different styles of breads. It’s unbelievable how many different ways there are to make bread, and how simple it is with a bread machine.
I made a loaf of Dakota Raisin Bread this morning, and it’s as good as any I’ve bought at the local fancy bread store. This loaf was done on the medium crust setting, but next time I’ll use the light crust setting so the sides are not quite as crusty. Does this look good or what? It is delicious with a little butter and jam on it, and is surprisingly light in texture.
Measure carefully, adding ingredients, except raisins and seeds to bread machine pan in the order recommended by the manufacturer.
Select Sweet or Basic/White cycle. Use Light or Medium crust color.
Add raisins and seeds at the raisin/nut cycle or 5 minutes before last kneading cycle ends. (Add at beep on Sunbeam 5891)
I’m trying out several recipes so I can nail down a couple for our Easter Brunch. Homemade bread has always been an Easter tradition in my wife’s family, and with the passing of my mother-in-law, the last of the bread makers was gone. My wife and her sisters all refuse to make bread the old fashioned way (it really does take up a lot of time if you also work every day), so I thought the machine would be helpful in keeping the tradition alive. Looks like this one’s a keeper, and everyone will be pleased on Easter morning.
Anyone got any good recipes for their machines? Is this something that should be moved to What’s Cooking? I would hope there are enough recipes out there to keep both areas going for a good long time.
Joe,
I have been thinking about getting one of those machines since most of the bakeries no longer make a diabetic bread. I prefer home made over store bought. Glad to see you are having fun with your new machine. If you find a good rye recipe you should be able to make a killer Ruben sammich!
I had to get rid of mine. The darn thing didn’t work properly. Every time a loaf would get done it would disapear from view in about 5 minutes only to reappear around my middle!!!
I gave it to my in-laws and it seems to do the same to them.
Unfortunately, every time I made one loaf for dinner, I had to make two … had I made only one, there wouldn’t have been any for dinner! I put the machine aside, save for special occasions, after I gained 50 pounds!!!:rolleyes:
Methinks you might be exaggerating just a wee bit, my dear. I know how quickly it can disappear, but that’s part of the fun. Plus, no added preservatives. Hard to argue with that one.
You must have had those 50 pounds in a previous life, because you surely didn’t bring them with you to the MI FI last year. Get rid of those clothes so you can never go back there.
I’m a big time fresh bread fan
I’ve never tried a machine though and I rarely use a recipe either
I have a basic formula that I follow and after that… what ever fits.
I have had one for many years now and still use. It a Zojurushi S-15A. There is nothing like home made bread! Simple to make with a bread maker and as you stated, no preservatives.
Here’s the Egg Bread that I just cut. I didn’t have brown eggs, so it’s not as yellow as you might expect.
After Mama sampled it, she determined this will be the Easter Bread. And the recipe is so simple, that you wouldn’t expect it to be so tasty.
NOTE: Do not use the delay bake option with this recipe Ingredient List:[ul]
[li]2/3 cup milk[/li][li]2 large eggs[/li][li]2 tablespoons margarine or butter, softened[/li][li]3 cups bread machine flour[/li][li]2 tablespoons sugar[/li][li]1 teaspoon salt[/li][li]2 teaspoons bread machine yeast[/ul]Add ingredients in the order recommended by manufacturer. Bake on White Bread cycle with “light” crust setting.[/li]
Joe;
Somewhere I have a bread machine! It’s coming out of the wherever tomorrow and get put to good use. I remember the sounds of mine at work, truely amazing. Then the wonderful aroma of bread baking took me back to my childhood (yes I had a childhood) waiting for that first loaf my grandmother would take out of the oven. Real butter then, oleo hadn’t been invented yet! Ahhhhh! A SPAM (correct spelling!) on Sourdough sandwich. Heaven aint no better!! Maybe a thick slice of onion on top with spiced mustard!!:rolleyes:
When Paul and Doug come to visit I now have the menu planned! Thank you for your inspiring post!
I’m taking a pounding down memory lane. First it was TyroneFly’s thread that reminded me of the smoked salmon my Grandfather used to bring us from the Klamath River, now Jack hits me with the Grandma thing. Every time we visited my grandparents in The City, my grandmother had a fresh, warm loaf of whole wheat bread and some softened butter waiting for us.
But thanks for the memories.
John
Jack - I hadn’t been introduced to spam that early in life. That delicacy did not cross my taste buds until much later.
Joe, I just KNEW, if you could get away from digesting sewage, for only a second and find something GOOD to eat, you’d recover and it’s apparently working!
Linda has WORN OUT, two elements, on HER bread machine, in the years she’s owned it. (I say, HERS, because I’m not allowed to touch it,since I once tried to make my own bread recipe, NO, it WASN’T my fault!).
Anyway, one small item… if you can figure out a way for me to ship them to you, (in one piece), I’ll ship you all the “farm fresh, laid daily, eggs” your heart desires!!
If you want “yellower yolks” as you mentioned “Brown Eggs”, merely find a local farmer that allows his chickens to roam the barnyard and not ones, cooped up and fed a consistent diet. There is NO DIFFERENCE, between “Brown eggs” and “White Eggs”, (I’m serious), when it comes to yolk colors OR nutrition.
We sell a lot of our excess eggs and we hear all the time, people tell us “They can taste the difference, between a WHITE egg and a BROWN egg”!!
Now, as for “nutrition”, yes… "farm FRESH eggs, are a bit more “nutritious”, per se’ than "Chemically fed and treated commercially laid eggs, no doubt! But, shell color has nothing to do with it.
We have "Archana’s that lay BLUE and GREEN eggs. Same, chicken, lays 5 eggs and we’ll get 3 blue and 2 green. Or, visa-versa, we never know what they’ll be. Our Road Islands, lay BOTH brown and white, in the SAME clutch at at one time.
The blue, green, white and brown, all taste exactly the same, have the same, deep dark, extra yellow yolks, too!
Thanks for the offer of fresh eggs, but I don’t think they’ll make it. Instead, just send me the egg machine so she can produce them on a regular basis.:p:p:p
JUST KIDDING. PLEASE DON"T SEND A CHICKEN. LINDA WILL KILL ME. THEN SHE"LL COME LOOKING FOR YOU, NEXT.
Darn!! Sure WISH, I’d have read your above post, before I WENT to UPS, this morning! (United Poultry Shippers), The rooster should arrive to you, in two days, at the latest.
I don’t think, YOUR Linda, will be as angry as MY Linda is at me, right now. The one I sent you, I picked by mistake. It’s her prized “4:00AM Siren Crower” she raised from a chick to alert the rest of our animals “a new day has begun”.
It’s well trained, and will be great for the mornings your alarm clock malfunctions! Also, if anyone within 5 miles, has a faulty alarm clock, they’ll forever be indebted to you as well!
Now,the actual chicken I sent WITH the rooster, is of course, for the eggs.
And, since BOTH, the rooster and the hen are from Henry Hoffman’s own, personal genetic egg line, I’m SURE you can find “more than one use” for both, besides merely always being on time at 4:00AM 7 days a week and the eggs!??!
I’ll look for my “fowl” package on Saturday. First thing will be to get the rooster to the vet for a vocalchordectomy. While he’s healing up I’ll find a nice place up high in the shed for mama to begin her nesting. If I tire of bread making, there’s always chicken soup.
I know how quickly it can disappear, but that’s part of the fun. Plus, no added preservatives. Hard to argue with that one.
