Gluten Free Apple Cheddar Walnut Bread Abm Food

CHEDDAR APPLE NUT BREAD

Steps:

• Preheat oven to 350.
• Grease and flour a 9 x 5-inch loaf pan or spray it with cooking spray.
• In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
• Add beaten eggs, milk and margarine; mix well.
• Stir in cheese, apples and pecans.
• Mixture will be fairly thick; spoon into loaf pan.
• Bake at 350 degrees for 60- 70 minutes or until it tests done with wooden pick inserted in center.
• Remove from oven and let stand for about 5 minutes.
• Invert and remove loaf from pan.

CHEESY GLUTEN-FREE LOAF - LARGE (ABM)

Steps:

• Place the kneading paddle in the bread pan.
• Add the milk, oil, eggs, honey and cider vinegar to the bread pan.
• In a separate mixing bowl, stir together all remaining ingredients except the yeast. Add this well-incorporated mixture to the bread pan.
• Add the yeast to the bread pan last.
• Place the bread pan in the Cuisinart Convection Bread Maker.
• Press Menu and select Gluten Free.
• Press Crust and select Medium (or another setting of your choice).
• Press Loaf and select dough size.
• Press Start to mix, knead, rise and bake.
• While the dough is kneading, scrape the sides of the bread pan with a rubber spatula for best mixing results.
• When cycle is done, remove bread from machine and transfer to wire rack to cool, as cooled bread is easier to slice.

APPLE CHEDDAR WALNUT BREAD

Steps:

• Combine the self-rising flour, sugar, and cinnamon in a large bowl and mix well. Stir in the walnuts.
• Combine the chopped apples, butter, cheese, milk, and eggs in a medium bowl and mix well.
• Add the apple mixture to the flour mixture and stir until combined (batter will be lumpy).
• Pour batter into a greased and floured 5x9 loaf pan. Bake at 350 degrees for 60-70 minutes. Cover loaf with foil during the last 15 minutes if necessary to prevent overbrowning. Invert onto a wire rack to cool.

APPLE WALNUT BREAD (BREAD MACHINE - ABM)

Steps:

• All ingredients should be at room temperature.
• Place ingredients into your bread machine as the instructions that came with it direct. Mine are the following:.
• Add liquid ingredients to the bread pan.
• Add all dry ingredients, except yeast, to the pan.
• Form a well in dry ingredients and carefully pour in the yeast.
• Bake on "Sweet" Bread setting and choose your crust color, if applicable.
• Press start!
• (Note: The directions don't indicate to add the walnuts at the "beep", where you'd normally add fruit or nuts. Of course, you may hold them out and add them at the beep if you prefer.).

GLUTEN-FREE APPLE, CHEDDAR, WALNUT BREAD (ABM)

Steps:

• Fit the bread pan with the kneading paddle.
• Add milk, butter, honey, eggs and cider vinegar to the bread pan.
• Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
• Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
• Press Menu and select Gluten Free.
• Select Medium crust (or to taste).
• Select dough size.
• Press start to mix, knead, rise, and bake.
• Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
• When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.

APPLE, CHEDDAR & WALNUT TOASTS

Steps:

• Preheat broiler. Slice baguette into 24 slices on an angle. Arrange bread on baking sheet and toast lightly on both sides under broiler.
• Remove from broiler and place about two apple slices on each toast.
• Mound cheese on top. Press walnut pieces into cheese.
• Return to broiler until cheese and walnuts are lightly colored.

DILL RYE BREAD (ABM)

Steps:

• Put all of the ingredients in the bread machine in the order according to manufacturer's directions.
• Select Basic Wheat cycle and Light crust setting.

FIG WALNUT WHEAT YEAST BREAD (ABM)

Steps:

• Place all ingredients in machine in order recommended by manufacturer. (Use raisin/fruit bread cycle if possible, adding fruit and nuts at beep.)
• Select medium setting and push start.
• Remove at end of baking cycle and cool on a wire rack.

SOURDOUGH RAISIN WALNUT BREAD (ABM)

Steps:

• Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. Process on dough setting. When the machine beeps for additions, add the raisins and walnuts (or around 3-5 minutes before the end of the kneading cycle.).
• When cycle is complete, remove dough to lightly floured surface and shape into 2 round loaves (or one large loaf, your choice.).
• Place round loaves on cornmeal coated cookie sheet, cover and let rise until bread has doubled in size. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise - mine typically takes three hours.
• Bake at 375 degrees F for 25 to 30 minutes (30-40 if making one loaf.) Cool on wire rack.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

OATMEAL WALNUT BREAD

Steps:

• Place room temperature ingredients in pan of bread machine in order listed; Set on dough setting; add walnuts in the last five minutes of last kneading.
• Turn dough onto lightly floured surface; punch down to remove air bubbles; shape into a round loaf and place on greased baking sheet, cover; let rise until indentation remains after touching.
• Make glaze, combine 1 egg and 1 tablespoon water, brush top of loaf, sprinkle with oatmeal; Bake in preheated 375°F oven 35 to 40 minutes; remove from oven, cool on rack.

EASY CHEDDAR WALNUT BREAD

Steps:

• Preheat the oven to 375 degrees.
• Lightly butter a 9" x 5" x 3" pan.
• In a food processor, combine the flours, mustard, salt, baking powder, baking soda and sugar; pulse 2-3 times to blend. Add the butter and process for 10-15 seconds, or until the mixture resembles coarse crumbs. Set aside one tablespoon of the cheese and one tablespoon of the walnuts for the topping and add the rest to the food processor, pulsing 8-10 times to blend.
• Add the eggs and buttermilk and process for 10-20 seconds, or until a soft dough forms. Spoon into the prepared pan, smooth the top with a rubber spatula that has been dipped in buttermilk, and sprinkle the remaining cheese and walnuts over the top.
• Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack before slicing.

BANANA MACADAMIA NUT BREAD (ABM)

Steps:

• Add all ingredients (except macadamias) to your bread-maker in the order as per your instruction manual.
• Select sweet bread option & crust light and large loaf setting, press start.
• When your machine is ready for add-ins (mine beeps) add the macadamias.

LOW-CARB BUTTERMILK BREAD (A B M)

Steps:

• Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the breadpan in the Cuisinart Convection Bread Maker. presss Menu and select Low Carb.
• Choose medium crust setting, or to taste. Select dough size.
• Press Start to mix, knead, rise and bake. When cycle is complete, remove bread to wire rack to cool. Bread slices best when allowed to cool.