Bread Machine Tips

Baking bread in a machine is really quite simple. You just add the ingredients and presto, in about three hours you have a nice hot loaf of fresh bread to eat. But there are a few things you need to think about. For instance, make sure that the paddle is properly seated before adding your ingredients. I also spray the paddle with a non sticking cooking spray so it doesn't stay in the loaf when you remove it from the machine. The bottom few slices will still have a hole but it will won't be as big if the paddle comes out easily. Another thing to consider when adding the ingredients tothe machine. You start by adding the liquids or wet ingredients, then all of the dry ingredients, the last ingredient added is always the yeast. That makes it easy.

You also need to be watching the dough as it is mixed in the machine. There can be times when the dough is either too wet or too dry. When you mix dough by hand you get a "feel" for the dough but when you use a machine you need to learn what "looks" right. If the dough is too dry you can add whatever liquid is in the recipe a tablespoon at a time until it is right. Or if it is too wet you can add a tablespoon at a time of flour until it is the correct consistency.

Bread that rises, but then caves in during baking usually indicates that you should either cut the yeast and sugar or use a shorter baking cycle.

If your bread comes out with large air bubbles it is an indication of too much yeast.

Anyway, there is a solution to any problems you might encounter. Finding those solutions might require some trial and error, but that is part of the fun and challenge!!

So if you have a bread machine collecting dust in the back of the cupboard, it is time to bring out and give it another try.....pretzel bread would be a good first attempt!!! I guarentee you whole family will love it!!

Pretzel Bread

Ingredients


1 envelope yeast
1/4 teaspoon ginger
1/4 teaspoon sugar
3 cups all purpose flour
2 tablespoons gluten
1 teaspoon salt
1/8 teaspoon baking soda
1 1/3 cups thin pretzel stick halves
1 egg white
1 tablespoon vegetable oil
12 ounces beer
1/4 cup warm water


Directions


In a large bowl, combine all of the ingredients in the order listed, mixing well. Place the mixture in an electric bread maker and process on the white bread cycle.


Comments


I got this recipe out of the "Ultimate Beer Lover's Cookbook" with the authors permission. Instead of putting the ingredients in a bowl and mixing them, I put them directly in the bread machine starting from the bottom and ending with the yeast. It turned out great!!
Mary


I made the recipe in my bread machine. Of note: This is a 1.5 lb loaf recipe and you should have your beer and other ingredients at room temperature for most bread machines. An excellent recipe that is almost too indulgent. Great with soups or stews. Try Wisconsin "Beer Cheese Soup". You may have to look for that one until I submit it.
Wendy

Kathy R.'s Shrimp Dip

Kathy R.'s Shrimp Dip


Ingredients
8 ounce package of cream cheese
1 can of shrimp, mashed
1/4 cup ketchup
2 tablespoons french dressing
2 teaspoons worcestershire sauce
1 small onion, chopped

Directions
Mix all the ingredients together. Serve with chips, pretzels, crackers, or veggies.

Comments
I originally got this recipe from my friend Kathy R. 40 years ago. I have yet to go someplace with it and not had anyone ask for the recipe. It is definately a keeper!!

The other day I was hungry for something different....so I decided to try this recipe I found in Health Magazine for zucchini fries. Why I didn't take pictures I'll never know but...next time.

Here is the ingredient list:

2 zucchini-cut into 3 inch sticks

1 egg white

1/4 cup milk

1/2 cup shredded paresan cheese

1/2 cup seasoned breadcrumbs.

Preheat the oven to 425 degrees. Whisk and egg white in a small bowl and add the milk. In another bowl, mix the cheese and bread crumbs. Dip the zucchini sticks into the egg mixture then roll in the breadcrumbs. Coat a baking sheet with cooking spray, place the zucchini sticks on the sheet. Bake for 25 to 30 minutes until golden brown. Makes about 32 fries.

These are really good and healthful too. There's always more room for veggies!!

Dangerous Coffee Mug Cake

A few days ago I did a blog on www.rexandmary.blogspot.com about this coffee mug cake.

This is a fun recipe to have and it is pretty scary to have cake available anytime of the day or night when that sweet tooth urge hits. Anyway I am going to repeat the recipe here.....even if you have read it on Rex and Mary.....keep reading....there is a surprise (a nice one) at the end of this blog.

The recipe:

4 T flour (not self rising)

4 T sugar

2 T baking cocoa

1 Egg

3 T milk

3 T oil

3 T chocolate chips (optional)---(ya, right)

Small splash of vanilla

Mix the flour, sugar, and cocoa in you coffee mug. Add the egg and mix well. Pour in the milk and oil mixing thoroughly. Add the chocolate chips and vanilla.

Cook in a 1000 watt microwave for 3 minutes---the time might need to be adjusted slightly for your specific oven. The batter might rise over the top of your mug but don't be alarmed, it won't spill over and make a mess. Allow to cool slightly and tip our on to a plate. EAT!!

Now for the surprise I promised. I have been playing with this recipe. As it is written this VERY DANGEROUS cake is 1045 calories!! Yikes!! I have been playing with this recipe and have gotten it down to 630 calories, still a lot but if you split it with someone it is not actually that bad. So what did I do....in place of 4 T of sugar used 2 T of Splenda Sugar Blend which cut the calorie count by 80 calories and in place of the oil I used 3 T of Unsweetened Applesauce which made 340 calorie difference!!

I must admit that the texture of the cake is changed somewhat, but it is still recognizable as cake and tastes just as good!! Another variation I have tried is using the powder from instant fat free butterscotch pudding instead of cocoa and butterscotch chips in place of the chocolate.....that is also pretty tasty.

Please give it a try and let me know how it works for you!!

Calorie King

As you all know, I recently came back from vacation. I had a wonderful time and was priviledged to be able to see and visit with all the people I love. I am very blessed to be able to do that!!

Now comes the down side of that wonderful vacation...I gained 14 pounds! Yes I gained about 2 pounds a week and that is no joke. I guess when you eat like a pig and drink like a fish you pay the consequences!

So since coming home, I have been calorie counting. I bought this wonderful book from Calorie King called "calorie, fat, and carbohydrate" counter. I am impressed with this book because of the amazingly huge amount of information in it, including fast foods, restaurants, packaged foods, and alcohol. This is all in addition to the normal meat, cheese, fruits, and vegetables. What a wonderful little guide! There is also a web site: http://www.calorieking.com/ that you can get more assistance from. Cool!

So I am keeping my daily intake to 1200 to 1400 calories a day, and after the first week I am proud to be down 2.6 pounds!! As the days go buy I plan to share pictures and recipes of some of my "low calorie" meals.

Wish me luck!!

Back Again !

Well, I am back from vacation and ready to get back to work on my food blog.....yup I was really gone for almost 7 weeks!! If you have any interest as to what we did during those 7 weeks you can find out by reading this blog: www.rexandmary.blogspot.com.

Our wonderful neighbors brought us some great chicken and pineapple skewers the other night that he made on the grill. Unfortunately I don't have pictures of these wonderful creations because we had some camera malfunction but I will tell you all about them.

I really dislike most BBQ sauces because number 1, I don't care for the liquid smoke flavor and number 2, I don't like the taste of vinegar.

Getting back to the neighbors chicken and pineapple skewers, they had a marvelous BBQ sauce that was neither smokey or vinegary. Anyway I begged him for the recipe and here it is.

The sauce which consisted of 1 cup of ketchup, 1/4 cup of soy sauce, 1/4 cup of honey, 1 tablespoon yellow mustard, 1/4 cup of brown sugar, 2 whole garlic cloves, and the juice of one lemon. Combine those 7 ingredients in a saucepan over medium heat, bring to a simmer, cook about 10 minutes until thickened. Set the sauce aside to cool.

Now you cut 8 boneless chicken thighs into 2 pieces and thread alternatively on skewers with pineapple chucks. When you have all of the skewers threaded with the chicken and pineapple chunks, brush them with olive oil and season them with salt and pepper.

Now discard the garlic cloves from the sauce and brush the skewers with the sauce. Reserve 1/2 of the sauce to use for dipping after the skewers are done. Cook the skewers on a grill about 10 to 15 minutes until done.

This is a really tasty recipe and the combo of the sauce and pineapple is truly wonderful and I don't even like pineapple all that much.

I sure regret not having pictures of this recipe, but I will be making this one soon and put some up then!!