Rich Oven Baked Abm Bread Recipes

Steps:

• Set your ABM to the dough setting.
• Put the wet ingredients into your machine.
• Put the dry ingredients except for the yeast on top of the wet ingredients.
• Make a small hole in the top of your flour.
• Place the yeast in the hole of the flour.
• Start machine.
• When the cycle is finished removed dough and punch down gently.
• Form into loaf or rolls.
• Place shaped bread on greased pan of your choice.
• Spray the top of the loaf with spray oil.
• Cover lightly with plastic wrap or waxed paper.
• Let rise until doubled in size.
• Bake 350 degrees for about 30 minutes or until the bread is golden brown and sounds hollow when tapped with fist.
• Remove the bread from the pan and place on a cooling rack.
• If you want a soft crust cover the bread lightly with a clean dish cloth until cool.
• Enjoy!

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Steps:

• Add ingredients in the order listed to your bread machine, or follow the manufacturers directions for adding ingredients.
• Choose the basic cycle with regular or light crust. Rapid cycle will work, too.

Steps:

• Make per your machine instructions.
• Baking time is however long your machine takes.
• Hint: If you would like chunks of cheese. Cut the cheese into 1/2 inch cubes (instead of using grated) and add them at the "addition" signal from the machine.

Steps:

• **ABM METHOD**.
• Add ingredients in order recommended by your ABM manufacturer.
• Select Quick setting, and start.
• After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
• Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
• Slice and serve.
• **OVEN METHOD**.
• Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
• IF USING STANDING MIXER.
• Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
• Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
• Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
• Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
• Go to Step 20.
• IF USING FOOD PROCESSOR.
• Mix flour and salt in bowl of food processor fitted with the steel blade.
• Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes.
• Process 35 seconds.
• Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
• Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
• Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
• Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
• Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
• Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
• If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
• Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
• Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
• Slice and serve.

Steps:

• Place all bread dough ingredients in bread machine and select dough cycle.
• When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
• Roll up from long side and pinch seam to seal.
• Fold ends under.
• Place seam side down on greased baking sheet that has been dusted with cornmeal.
• Cover loosely with plastic wrap and let rise for 45 minutes.
• Make 4 diagonal cuts with a sharp knife across top of bread.
• Bake at 375° for 25 minutes.
• Beat egg white and water; remove bread from oven and brush with egg wash.
• Return to oven and bake an additional 5 minutes.

Steps:

• Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
• Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
• Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
• Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.