Our Daily Bread Bread Machine Recipes

Steps:

• Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Steps:

• Place all ingredients, except for the sunflower seeds, into the mixing pan in the order recommended for your brand of breadmaker.
• In our breadmaker we put wet ingredients first, then dry ingredients, then yeast.
• Place sunflower seeds into the fruit and nut dispenser of your breadmaker or, if you don't have a dispenser, keep them aside until later.
• Set breadmaker settings to WHOLEWEAT, MEDIUM (crust), and LARGE (size)- this recipe makes a 1250g loaf.
• If your breadmaker has a fruit and nut dispenser, set it to dispense the nuts eg NUTS YES.
• Press START.
• Check the consistency of the dough during the kneading stage and add a little more water or flour if the dough seems too dry or too wet.
• If you don't have a fruit and nut dispenser, add the sunflower seeds towards the end of the first knead.
• Check loaf again towards the end of the final rise and if necessary, use your hand to form it into a neater shape.
• When the BAKE cycle is finished, remove the loaf from the pan and cool on a rack.
• To give the loaf a nice shiny finish, spray with spray oil while it is still warm.

Steps:

• Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
• Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
• Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.