Breakin Bread

The power of the web is demonstrated best by it's abilty to turn thousands of dollars of machinary into, essentially a note pad for later reference :)

Pop's High Fibre Everyday multi-grain


liquid 1 1/2 cups (see notes below)
salt 2 level tspn
honey 2 tablespn (...or brown sugar)
egg 1
margarine / butter 2 tablespn
whole wheat flour 1 cup (see notes)
6 grain bread mix 1cup "
white bread flour 1 1/4 "
oat bran 1/3 cup
rolled oats 1/2 cup
yeast 2 rounded tspn
settings, consult machine instructions,probably ; loaf size 2.0
type ; grain




Kolotch


liquid 11/4 cup (skim milk works)
salt 1 tspn
white sugar 1/4 cup
oil / butter 1/3 cup
egg (beaten) 1
white bread flour 3 cups
yeast 11/2 rounded tspn
settings probably: loaf size 1.5
type ; basic




Pop's Raisin / Cinnamon Bread

liquid 11/2 cups
egg 1
cinnamon 11/4 tspn
brown sugar 2 tablespoons
salt 11/2 tspn
margarine / butter 2 tablespn
whole wheat flour 1/2 cup
5 grain bread mix 11/4 cups
white flour 11/2 cups
oat bran 1/4 cup
rolled oats 1/3 cup
raisins 11/2 cups (soak 10 min or so in hot water)
yeast 2 tspn
settings: loaf size 2.0
type: grain




Pop's Pizza dough

liquid 1 cup
salt 1 tspn
sugar 2 "
butter 11/4 tablespn
flour 23/4 cups (2 white, 3/4 whole wheat will work.)

1 1/4 yeast

setting: dough
...when ready turn out on floured surface. Will stretch / roll out to 13 - 14 inch circle



Naan (.... untested as yet)


milk 1/2 cup
plain yoghurt 1/2 cup
veg. oil 1 tablespoon
salt 1/2 tspn
baking soda 1/8 tspn
sugar 1 tspn
white flour 2 cups
yeast 2 tspn
setting: dough
...when ready turn out onto floured surface. Divide into 8 pieces.
Roll into 8"x4" circles. put on oiled sheet, let rise 20 min, brush with butter and bake in pre-
heated oven @ 450* approx 7 min till done.


Notes:

* liquid: 1 bottle of warm beer = 11/2 cups water. water is fine in everything, if you wish to avoid
alcohol, in fact potato water is best of all, if you ever remember to freeze and save it. Any veggie
water is good, since it 'harvests' the vitamins. Milk or skim milk works fine too, and adds protein.

* flour I use stone ground whole wheat, but bread machine white flour...seems to rise better.
For multi-grain, I use a bread mix as opposed to just 'multi-grain flour' The 'mix' has white flour in it,
and rises better, and can be substituted in direct proportion to any other flour. I keep my flour in
the freezer, and take it out the day before I plan to use it. Unfrozen, pitch it after 6 months or so....it's
cheap! Oh yeah, I usually have about 40% white, even in whole wheat. 100% whole wheat is awfully
dense, but undoubtedly healthier! I have never tried 50 - 50 whole grain and multi grain mix...that might
be good.

* Other Sweeteners - honey, sugar, even molasses, are pretty much interchangeable. for oats, I
use either rolled oats or scotch oats. Don't use 'instant' anything. There is a relationship between yeast
and salt, which affects degree of rising. I like to have a significantly greater amount of yeast than salt.
I use the bread machine yeast in the little jar, and keep it in the fridge. If your bread overrises, it will
implode at the top... tastes just as good, but it's not as pretty. Use the little sets of measuring cups
(dollar store).... they are so much easier and faster than the graduated glass jar type!