Kevin Wilson - Bread Machine cookbook: delicious homemade bread recipes

BREAD MACHINE COOKBOOK

Delicious homemade bread recipes

By

Kevin Wilson

Copyright 2020 @ KEVIN WILSON

License Notes

No part of this book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting an misunderstanding any part of this Book.

Table of Contents

Bacon Pull-Apart Bread Servings: 12

Prep Time: 15 minCook Time: 25 min.Yield: 12 servings

Ingredients

Directions

Preheat oven to 375. In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.

In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.

Bake 25-30 minutes or until golden brown. Cool 5 minutes before inverting onto a serving plate. Serve immediately.

Basic Homemade Bread Servings: 2

Prep Time: 20 minutesCook Time: 30 minutesYield: 2 loaves (16 slices each)

Ingredients

Directions

1) In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

2) Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.

3) Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.

4) Bake at 375 until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200, 30-35 minutes. Remove from pans to wire racks to cool.

Buttermilk Spoonbread with Spaghetti Squas Servings: 8

Prep Time: 2 Hours 30 MinsCook Time: 20 MinsYield: Makes 8 to 10 servings

Ingredients

Directions

Step 1

Preheat oven to 375. Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased (with cooking spray) baking sheet 40 to 45 minutes or until tender. Cool 10 minutes. Scrape inside of squash to remove spaghetti-like strands.

Step 2

Whisk together buttermilk, cream, eggs, Parmesan cheese, and salt in a large bowl. Process half of squash strands in a food processor until smooth; stir into cream mixture. Process squash-cream mixture in batches until smooth.

Step 3

Return mixture to bowl, and stir in cornbread and remaining squash. Let stand at room temperature 1 hour.

Step 4

During last 20 minutes of stand time, place a 12-inch cast-iron skillet in oven, and preheat oven to 375. Add butter to skillet, and tilt to coat sides and bottom. Transfer squash mixture to skillet.

Step 5

Bake at 375 for 35 to 40 minutes or until a wooden pick inserted in center of spoonbread comes out clean. Cool 5 minutes before serving.

No-Fuss Rolls Servings: 6

Prep Time: PT10MCook Time: PT15MYield: 6 rolls

Ingredients

Directions

In a small bowl, combine all of the ingredients. Spoon into 6 muffin cups coated with cooking spray. Bake at 450 until a toothpick comes out clean, 12-14 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Cloverleaf Rolls Servings: 18

Prep Time: 2 Hours 20 MinsCook Time: 31 MinsYield: 18 (serving size: 1 roll)

Ingredients

Directions

Step 1

Combine 1/2 cup water, sugar, and yeast in a large bowl. Let stand 5 minutes or until mixture is bubbly. Weigh or lightly spoon white whole-wheat flour into dry measuring cups; level with a knife. Stir 1 cup white whole-wheat flour, milk, butter, salt, and egg into yeast mixture. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Gradually add remaining 1/2 cup white whole-wheat flour and 2 cups all-purpose flour to yeast mixture, stirring until a soft dough forms.

Step 2

Sprinkle 2 tablespoons all-purpose flour on a work surface. Turn dough out onto surface; knead until flour is incorporated. Knead in remaining 2 tablespoons all-purpose flour until dough is smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.

Step 3

Preheat oven to 400.

Step 4

Coat 18 muffin cups with cooking spray. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 15 minutes. Divide dough into 18 pieces. Roll each piece into a 1-inch-thick rope; divide each into 3 pieces. Roll each piece into a ball. Place 3 balls into each of the prepared muffin cups; cover and let rise 30 minutes or until doubled in size. Bake at 400 for 18 minutes or until golden brown.