SOUR CHERRY RYE BREAD (ABM)
Make and share this Sour Cherry Rye Bread (Abm) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Bake according to manufacturer's instructions, adding the dried cherries during the add-ins cycle or 5 minutes before the final kneading.
Nutrition Facts : Calories 2241.4, Fat 43.4, SaturatedFat 6.3, Cholesterol 3, Sodium 2455.6, Carbohydrate 412.7, Fiber 40.9, Sugar 44.3, Protein 61.6
EASY WHEAT SOURDOUGH BREAD (ABM)
This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine.
Provided by Diana in KS
Categories Sourdough Breads
Time P2DT1h
Yield 2 loaves
Number Of Ingredients 13
Steps:
- FOR THE SPONGE. (This will make the proofed sourdough starter.).
- 1 cup starter, 3/4 cup water & 2 cups flour.
- Mix the starter with the flour & water.
- Set aside and let sit 4-8 hours or overnight in the refrigerator.
- Let proceed till it expands 3 times it's original size.
- FOR THE DOUGH.
- Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
- Let the bread machine mix, kneed and do the first rise.
- Remove at beep to lightly floured surface.
- Divide dough into 2 equal portions.
- Pat each dough portion out into a flat circle.
- Gently stretch and fold the left side over the middle, then the right over the middle.
- Like folding a letter.
- Shape, always keeping the folded side on the bottom.
- Spray pan with pam & then place shaped dough into pans.
- Spray the tops and cover with plastic wrap.
- Refrigerate over night.
- Take out in the morning and let them finish rising at room temperature.
- They should be light.
- Don't rush the rising or your bread will be dense.
- Bake at 350 until done, about 30 minutes.
- If your bread is browning too fast, tent with aluminum foil.
- The bread is done when internal temperature reaches 210.
Nutrition Facts : Calories 1643.1, Fat 24.3, SaturatedFat 13.6, Cholesterol 57.4, Sodium 2511.3, Carbohydrate 307.9, Fiber 12, Sugar 18.6, Protein 43
SOURDOUGH RYE
This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time P1DT1h40m
Yield 24
Number Of Ingredients 13
Steps:
- The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
- The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
- Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
- Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C).
- Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
- Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g
SOUR CREAM CINNAMON VANILLA BREAD, ABM
This is a scrumptious sweet bread that is very fitting for any holiday breakfast or just when you want something special. This also works with Splenda in place of the sugar. Baking time is however long your machine takes. *EDIT*: On Jan 22 2009, I reduced the flour amount by a 1/2 cup and increased the sour cream from 1/3 to 1/2 cup. This will improve the workablity of the recipe. Thank you reviewers.
Provided by Annacia
Categories Yeast Breads
Time 10m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Measure all ingredients carefully and place into bread machine pan in the order recommended by manufacturer.
- Select Sweet or Basic/White cycle.
- Use Light crust color.
- Do not use the delay cycle.
- Remove bread from pan when baking is completed, and cool on wire rack.
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