Hot Damn Jack Bread For Abm Recipes

SOFT GOLDEN CRUST BEER YEAST BREAD (ABM)

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.

BASIC WHITE BREAD FOR BREAD MACHINE ABM

Steps:

• If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle.
• If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work! The 1-lb loaf yields about 10 large slices.
• For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour) and 2 1/4 teaspoons active dry yeast.
• For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour), and 1 tablespoon active dry yeast.

HEALTHY FRENCH BREAD LOAF (ABM / MACHINE)

Steps:

• The suggested Tsp of vinegar is an old bakers trick to help the loaf keep for longer and is used in place of the same amount of water. I use cider vinegar but white wine or clear rice vinegar would be fine. The loaf does taste better without it so if you can get through the bread within 24 hours or so then I recommend leaving it out.
• Remove pan from bread machine and place on scales (electronic ones are strongly recommended), and zero the scales.
• Add the vinegar to the pan if using it and the warm water to total 300g (essentially 300ml water weighs 300g).
• Weigh in the rest of the ingredients, ideally using the flour to cover the water if you can. (The times when I use oil, I usually cut it back to around 2/3 tablespoon, but most people would probably prefer the full tablespoon as listed).
• Transfer the pan back into the bread machine, select French bread cycle if available (or whole wheat cycle if not). My preference is for a dark/firm crust for this loaf. Start machine.
• Remove when done and allow to cool on a wire rack.

BEST EVER WHITE BREAD (ABM)

Steps:

• Place ingredients in bread maker following your manufacturers guidelines.
• Personally I only mix it up in the bread maker. When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan. Let rise for approx 1 hour, til doubled. I bake for 30 minutes at 350 degrees.

SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE

Steps:

• Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
• Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
• Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
• Start Machine.
• Notes:.
• Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
• I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
• My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
• When pouring the water do try to pour gently trying to avoid slashing up sides.
• When adding the flour, do try to cover the water completely if possible.
• When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
• If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
• Here in Europe most of our cooking is weight-based rather than volume based.
• A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!

100% WHOLE WHEAT BREAD (ABM)

Steps:

• Microwave buttermilk for 30secs to a minute so it's lukewarm.
• Add all ingredients to breadmachine in the order listed.
• Select 1.5 lbs loaf
• NOTE: Due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. If the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time. Make sure the buttermilk or flour is completely incorporated before adjusting again.

EVERYDAY BREAD (FRENCH BREAD) ABM BREAD MACHINE

Steps:

• Add ingredients in the order listed to your bread machine, or follow the manufacturers directions for adding ingredients.
• Choose the basic cycle with regular or light crust. Rapid cycle will work, too.