Bulk Bread Machine Mix Oamc Recipes

Steps:

• Stir together all ingredients in a large bowl.
• Store in a tightly covered container in a cool place.
• To make a 1 1/2 lb loaf: Use 3 cups mix, 1 1/4 cup water, 2 tbl. softened butter and 1 1/4 teaspoons bread machine yeast.
• To make a 2 lb. loaf: Use 4 1/3 cups mix, 1 1/3 cup water, 2 tbl. softened butter and 1 1/2 teaspoons bread machine yeast.
• Whichever one you are making, place the ingredients in your machine in the order recommended by the manufacturer.
• Select a Basic or White Bread cycle, with a medium or light crust.
• When done, remove from machine and cool on rack.

Steps:

• Combine ingredients thoroughly and store in air tight container in cool place.
• Use within 6 to 8 months.
• To make 1 1/2 lb. loaf of Basic White Bread:.
• Put into your bread machine in order:.
• 1 cup warm water.
• 1 egg** beaten, room temperature.
• 2 T. butter or cooking oil.
• 3 1/2 cups bread mix, room temperature.
• 2 1/4 t. active dry yeast.
• Bake on white cycle.
• *Any combination of flours can be used, replacing up to half of the flour, (10 cups) with a whole grain flour. For EACH CUP of whole grain flour used, add 1 tablespoon of vital wheat gluten to the mix.
• **Substitute powdered egg for a fresh egg if you are going to be baking the bread on a timer.
• Mix may be used to make pizza dough, calzones, cinnamon rolls or dinner rolls. Remove dough at the end of first kneading cycle and finish by hand.
• Time is for mix only.

Steps:

• Put the softened butter into a bowl.
• Add the pepper in a little pile on top of the butter.
• Brown the minced garlic in a non-stick skillet on low heat until the water evaporates.
• Add a drizzle of EVOO and stir to combine.
• Continue to cook until the garlic begins to turn light brown.
• Add the Italian seasoning and another drizzle of EVOO.
• Stir to combine.
• Leave on heat until the seasonings feel like they have softened under your spatula.
• Scrape the garlic mixture into the butter bowl on top of the pile of pepper (yes, while it's hot, it will melt a little of the butter to better blend the flavors).
• Wait about 10 min for the garlic/seasoning to cool a little then mix everything together.
• If using to make garlic bread spread liberally onto the cut sides of the bread and put two spread sides together facing each other. Wrap in foil and either freeze in a Zip-loc bag or bake at 350 degrees for about 6 minutes. If baking off the bread from the freezer allow the bread to defrost first.

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make pizza, use 1/2 of the above recipe.
• With lightly greased fingers, pat dough into the bottom and up the sides of a greased 11x7x1 1/2 or 9X9X2 inch baking pan.
• Cover and let rise in a warm place til nearly double (about 30 minutes). Bake in a 375 oven about 10 minutes or till light brown. (If necessary, lightly press down center or crust.).
• Spread pizza sauce over hot crust. Sprinkle with meat and veggies, add cheese. Bake for 15 to 20 minutes more or till crust is golden brown. Serves 2.

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
• To make braided bread, use 1/4 of the above recipe.
• On a lightly floured surface divide bread dough into 3 portions. Roll each portion into a 12 inch rope. Line up the 3 ropes, 1 inch apart, on a greased baking sheet.
• Starting in the middle, loosely braid the ropes by bringing the left rope underneath the center rope, lay it down. Bring right rope under new center rope, lay it down. repeat braiding to end.
• On the other half, braid by bringing the outside ropes alternately over the center rope. Press ends together to seal. Tuck under.
• Cover braid and let rise in a warm place till nearly double (about 30 minutes).
• Bake in a 375 oven for 20 to 25 minutes for till golden brown and bread sounds hollow when tapped. Makes 1 loaf (12 slices).