Walnut Beer Bread Abm Recipes

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.

Steps:

• The batter -- Sift the flour and add to a large bowl. Add the sugar, beer and seasoning and mix. I do like the beer to set for a few minutes so it isn't ice cold. Pour all in a loaf pan and cook for 50-60 minutes at 375. Half way through brush the melted butter on the top of the loaf for a golden color. For the sweater breads I usually top it with melted butter.
• Have fun with it and try a variety of flavors. Just stick to the basic recipe and it is virtually full proof. I have probably made 50+ varieties by now.

Steps:

• Put everything in the bread machine according to manufacturer's instructions.
• Add the nuts and raisins during the add-in cycle or 5 minutes before the final kneading is done.

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:

• Place the milk, butter, bananas, flour, sugar, salt, cinnamon, and yeast in the bread machine in the order recommended by the manufacturer. Select Basic setting; press Start. If your machine has a Fruit/Nut setting, add the raisins and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

Steps:

• Place all ingredients in machine according to your manufacturer's instructions and let bread bake in breadmaker.
• Or select dough cycle and shape into two oval loaves.
• Place on greased baking sheet, cover and let rise until doubled.
• Bake at 350° for about 22 minutes or until done.
• Or shape into rolls, cover and let rise until doubled and bake on a greased baking sheet at 375° for approximately 15 minutes.

Steps:

• Add bread flour, whole-wheat flour, 1 1/2 cups water, oregano leaves, salt, and yeast to bread machine according to manufacturer's directions.
• Select dough cycle. At end of cycle, scrape dough onto a lightly floured board. Knead in leeks and walnuts.
• Scrape dough onto a well-floured board and knead briefly to expel air. With lightly floured hands, gather into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 inches long and 4 inches wide in the center).
• Place loaf on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until it's slightly puffy and holds the imprint of a finger when lightly pressed, about 1 1/2 hours.
• Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaf to sheet.
• With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf top. Place sheet on rack in lower third of a 450° regular or convection oven.
• Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven.
• Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
• Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
• Transfer loaf to a rack to cool for at least 1 hour. Store in a paper bag at room temperature up to 2 days. To recrisp the crust, place loaf directly on a rack in a 400° oven and bake for about 5 minutes.

Steps:

• Weigh the main ingredients into the bread machine and select Raisin or Speciality Bread and preferred Crust type - I chose normal crust which worked nicely - and start the machine.
• At the beep, if you trust your machine not to mash up the fruit like mine always does, add the sultanas with just an incredibly light dusting of cardamom (or omit it if you don't like cardamom). For my machine I ignored the beep and waited until just over 3 minutes remained of the 2nd knead cycle and that worked great - guess it depends how squishy your sultanas are :).
• Cool on a wire rack.
• Makes a loaf just under 1 1/2 Lb which you won't be able to stop eating!
• Cooking time listed is the baking time for my machine.

Steps:

• Put all of the ingredients in the bread machine in the order according to manufacturer's directions.
• Select Basic Wheat cycle and Light crust setting.