Best Swiss Fennel Bread Breadmaker 1 12 Lb Loaf Recipes

BREAD MACHINE MULTIGRAIN LOAF

Steps:

• Make 1 1/2-pound recipe with bread machines that use 3 cups flour, or make 2-pound recipe with bread machines that use 4 cups flour.
• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.

SPICY FENNEL BREAD

Steps:

• Combine water, yeast, and sugar in a measuring cup. Mix well.
• Combine flour, fennel seeds, salt, red pepper flakes, onion, and garlic in a large bowl. Mix well until combined and any flour clumps are broken up. Slowly pour in the yeast-water mixture and stir into the flour.
• Knead the bread by hand until dough is well combined and you have an even consistency. Transfer to an oiled bowl, cover with plastic wrap, and let rest on the countertop, 10 to 14 hours.
• Remove dough onto the counter and knead once more. Let rise, 30 minutes to 1 hour.
• While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats.
• Remove the Dutch oven and carefully place the dough in the pot; cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until golden, about 30 minutes more. Remove from the oven and place on a rack to cool.

BEST BREAD MACHINE BREAD

Steps:

• Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

SWISS FENNEL BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• In small bowl, toss together Swiss cheese and the 3 tablespoons bread flour.
• Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer.
• Store bread in the refrigerator; bring to room temperature before serving.
• Recommended cycle: Basic/white bread cycle; medium/normal color setting.

FENNEL SODA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
• Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

BASIC WHITE BREAD 1 1/2 LB LOAF

Steps:

• 1. Place the water into the bread machine pan.
• 2. Add sugar and oil to water and stir to dissolve sugar. Add yeast to the water and stir to dissolve.
• 3. Allow the yeast to foam for 10 minutes.
• 4. Mix together flour and salt and add to bread machine pan.
• 5. Select the dough cycle and press start and allow to complete full cycle including first rise.
• 6. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity, temperature, and variations in flour.
• 7. Spray an 8 ½" x 4 ½" bread pan with cooking spray.
• When dough cycle is complete transfer dough to lightly floured surface and gently deflate.
• Knead 6 or 8 times, turning 90 degrees each time.
• Shape the dough into an 8" log.
• Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with parchment paper or lightly greased plastic wrap, and allow the bread to rise for 45 to 60 minutes or until ripe. Dough is ready to bake when your index finger pressed into the dough up to first joint leaves a mark that rebounds slowly. It will rise pretty high using a 4 1/2" x 8 1/2" pan. Towards the end of the rise, preheat your oven to 350°F.
• Brush with half the melted butter. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven. Brush with remaining melted butter. Remove from pan and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.