Rapid Gingerbread Bread Machine Recipes

Steps:

• Put ingredients into bread machine in order listed, except the raisins. Leave those aside.
• Set machine for 2 pound loaf, white bread, light crust.
• Add raisins when the machine tells you to. (It should beep -- if it starts talking to you, you've got some real problems.).
• Note: I used dried fruits not just raisins and found they added a little too much moisture because I soaked them. During the second rise I added a little more flour until the dough no longer stuck to the side of the pan.

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Steps:

• Follow directions for your bread machine.
• Instructions for my machine are: Add all ingredients to the baking pan in the order listed. (I mix the water and powdered milk and microwave them on high for 30 seconds before puting in the pan).
• Insert the baking pan into the oven chamber and secure pan.
• Select rapid bake setting and 2-pound loaf.
• Turn on machine.
• When cycle is complete, I put the loaf into a large zip lock bag, seal the bag, and put it on a wire rack to cool completely before slicing.

Steps:

• Follow instructions for your bread machine.
• My machine instructs to measure ingredients in the order listed into the baking pan. (I combine the milk and egg and microwave on high for about 30 seconds before adding to the pan.).
• Insert baking pan into machine and secure pan.
• Select rapid bake setting for a 2 pound loaf.
• When cycle ends, I put the loaf into a large zup lock bag, seal the bag, and place on wire rack to cool completely before slicing.

Steps:

• Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
• To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
• Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container

Steps:

• Follow instructions for your bread machine.
• My machine instructs to measure all ingredients in the order listed into the baking pan. (I microwave the buttermilk on high for about 30 seconds before adding it to the pan.).
• Insert baking pan into oven chamber and secure the pan. Close lid.
• Select rapid cycle and 2 pound loaf.
• When cycle is complete, I remove the loaf, place it in a large zip lock bag, seal the bag, and place on a wire rack to cool completely before slicing.