You’ll love your bread machine for producing this moist, fairly dense and delicious old-fashioned style loaf.

1 to 1-1/8 cups water, lukewarm
3 tablespoons canola, vegetable or peanut oil
1 teaspoon salt
3 tablespoon granulated sugar
3 cups bread flour
1-1/2 teaspoons active dry yeast

Before beginning, check the date on your yeast. Yeast that is out-of-date will fail every time.

Lukewarm water should feel a little warm to the touch but not hot. Yeast blooms best at temperatures between 105° and 115°. Water that is too cool will not bring the yeast to life. Water that is too hot will kill the yeast.

Warm the bucket of your bread machine by filling with 6 – 8 inches of hot water and allowing to stand for a couple of minutes. This step helps maintain the warmth of the water for your recipe.

Pour the standing water out of the bread bucket and seat the bucket in the machine. Add 1 cup of lukewarm water followed in order by the oil, salt, sugar, flour and yeast.

My machine needs almost 2 additional tablespoons of water (hence the 1-1/8 measure) or it seems to struggle a bit during the kneading process. If the dough looks dry or your machine sounds as if it’s working too hard, add a tablespoon more of lukewarm water, and another half or so if needed.

Set your machine for a standard loaf with a medium crust. Alternately, Rapid Bake or Sweet Bread settings can be successfully used.

When the bread machine cycle has stopped, promptly remove the bread and allow to stand for 5 – 10 minutes and then shake the loaf loose to a rack. Allow the bread to cool for at least 45 minutes before cutting. If you cut this bread sooner, the center will compact and become too dense to enjoy.

I’m making a loaf of this bread right now to have with (add “Old Fashioned Beef Stew Recipe Link) this evening. I’ll add a picture of the bread so you can see how nicely the recipe turns out :-) .

Yield: 1 loaf

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, thanksgiving, thanks giving, christmas, xmas, holiday, sandwich, breadmachine, bred, berad, vread, mechine, nachine, machin, machin, vechine, slat, slt,suger, suggar, suter, ugar, suuger, yest, yaest, ueast, uest, yeat, ueat, yeas, ueas)

This is a good quick bread with a nice texture. Many years ago, I was preparing biscuits and didn’t have quite enough flour. It was chilly and I didn’t want to dash to the store or bother a neighbor, so I added cornmeal in a pinch and still enjoy the modification. A food processor makes quick work of this recipe.

3/4 cup all-purpose flour
1/4 cup plus 1 teaspoon yellow cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
2-1/2 tablespoons unsalted butter, cold
6 tablespoons half-and-half

Position your oven rack in the center of your oven. Preheat oven to 400°.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour. Set aside a small dish of flour with a 2-1/2 inch biscuit cutter.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

Use either a large bowl or fit your food processor with a blade and combine the flour, 1/4 cup of the cornmeal, baking powder, sugar and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the half-and-half just until a sticky dough forms. Turn the dough onto your prepared surface and gently knead 6 – 8 times. Pat the dough out into a 1/2-inch thick round.

Dip the biscuit cutter in the dish of flour and cut out six rounds. Avoid twisting the cutter. Plunge it straight down and back up. Twisting the cutter toughens the sides of your biscuits. Continue until you have cut out six rounds.

Transfer your biscuits to an un-greased backing sheet. Sprinkle the tops with the remaining cornmeal. Bake until golden, approximately 12 to 15 minutes.

Yield: 6 biscuits.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, bsicuits, biscits, bisciuts, viscuits, viscits, bisuts, buscist, buscits, biskits, biskuts, corn mael, cornmeel, cormmael, corm meal, corn mael, comr meal, comrmeal, slat, slt, suger, suggar, suter, ugar, suuger, vutter, buter, vuter, buteer, utter)

Lightly sweetened and tender, scones are a quick and easy quick bread choice. We enjoy the bit of extra texture the oatmeal adds. Toss one in a bag and take it to work for a snack that beats vending machine fare.

3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 cup old-fashioned rolled oats (not instant!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup pitted dates, chopped

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

In a medium bowl, whisk together the milk, egg, brown sugar and vanilla until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, oats, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the milk mixture and dates and mix just until a sticky dough forms.

Drop the dough by measuring 1/3-cup measures onto an un-greased baking sheet.

Bake the scones in the preheated oven until golden, approximately 15 to 18 minutes.

Yield: 12 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, banilla, vanila, vinella, vinela, binella, vinela, eeg, eg, aeg, oameal, oamela, omeal, oat meal, oats, otemeal, otemael, otes, sconce, sconze, skonz, skones, slat, slt, brwon, vronw, vrwon, suger, suggar, suter, ugar, suuger, suger, suggar, suter, ugar, suuger, vutter, buter, vuter, buteer, utter)

Lightly sweetened tender scones come together quickly. Leftovers are a great “instant” breakfast in a morning rush. Toss one in a bag and take it to work for a snack that beats vending machine fare.

1/2 cup buttermilk plus 1/4 cup for finishing
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1/2 cup dried cherries
2 – 3 tablespoons granulated sugar

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour.

In a medium bowl whisk together 1/2 cup of the buttermilk, egg, brown sugar and vanilla, until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the buttermilk mixture just until a sticky dough forms; the dough should be fairly manageable. Turn the dough onto your prepared surface and gently knead for 30 – 40 seconds. Pat the dough out into a 3/4-inch thick round. Cut the round into 8 wedges.

Place the wedges on an un-greased baking sheet. Brush each wedge with the remaining buttermilk and lightly sprinkle with granulated sugar.

Bake until golden, approximately 15 to 18 minutes.

Yield: 8 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey,banilla, vanila, vinella, vinela, binella, vinela, eeg, eg, aeg, slat, slt, suger, suggar, suter, ugar, suuger, vutter, buter, vuter, buteer, utter, vuttermilk, butermilk, vutermilk, buteermilk, uttermilk, vutermlik, buteermlik, sconce, sconze, skonz, skones, cherrys, cheerys, cheeries)

Leftover turkey, ham or freshly grilled hamburgers always have a delicious place to land when you put your bread machine to work with this wonderful semolina roll recipe.

1-1/2 cups water, lukewarm
1 tablespoon extra virgin olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/2 cups bread flour
1-1/2 cups semolina flour
1-1/2 teaspoons active dry yeast

1 egg
2 – 3 tablespoons cornmeal

Before beginning, check the date on your yeast. Yeast that is out-of-date will fail every time.

Lukewarm water should feel a little warm to the touch but not hot. Yeast blooms best at temperatures between 105° and 115°. Water that is too cool will not bring the yeast to life. Water that is too hot will kill the yeast.

Warm the bucket of your bread machine by filling with 6 – 8 inches of hot water and allowing to stand for a couple of minutes. This step helps maintain the warmth of the water for your recipe.

Pour the standing water out of the bread bucket and seat the bucket in the machine. Add the lukewarm water followed in order by the olive oil, sugar, salt, bread flour, semolina flour and yeast.

Set your bread machine for a dough cycle. When the machine has finished, turn the dough out onto a lightly floured board. Lightly and quickly roll the dough into a fat log and cut the log into 6 or 8 pieces. Avoid working the dough too much. Overworking the dough knocks the air out and creates tough, dense bread.

With lightly floured hands, quickly shape the dough into balls and push to flatten a bit into a disk about 3/4 to 1-inch thick. When all of the disks are on the baking sheet, beat the egg and 1 tablespoon of water together. Brush the tops and sides of rolls with the egg wash. If you’d like to add sesame seeds, dried onions, poppy seeds, etc., sprinkle on top of the egg wash and blow the excess off of the baking sheet.

Place the baking sheet in a warm, draft-free place; in the oven with the light on works. Allow the dough to rise for 25 – 35 minutes, until the rolls have doubled in bulk.

If you let the rolls rise in the oven, remove them now and preheat the oven to 375°. Bake the rolls for 15 – 20 minutes. Allow the rolls to cool for 30 minutes before cutting.

Yield: 6 – 8 rolls

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, breadmachine, bred, berad, vread, mechine, nachine, machin, vachin, vechine, thanksgiving, thanks giving, christmas, xmas, holiday, sandwich rolls, oivle, olibe, olve, oolive, oliv, oolib, ooi, ol, ool, iil, slat, slt, suger, suggar, suter, ugar, suuger, yest, yaest, ueast, uest, yeat, ueat, yeas, ueas)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha