HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
AMERICAN SANDWICH BREAD - ABM OR OVEN
Entered for safe-keeping, adapted from Cook's Illustrated to use half bread flour and half whole wheat flour. This makes one 9-inch loaf, so I have loaded the ingredients in the order my Zo ABM would prefer, as I am usually lazy about bread. Note: 2 1/4 teaspoons is the amount of yeast in one envelope. I have included directions for use with standard mixer or food processor, which will of course have longer prep times.
Provided by KateL
Categories Breads
Time 2h28m
Yield 1 9-inch loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- **ABM METHOD**.
- Add ingredients in order recommended by your ABM manufacturer.
- Select Quick setting, and start.
- After 8 minutes of kneading, check the dough consistency. If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again. If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
- Remove from ABM when done. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
- Slice and serve.
- **OVEN METHOD**.
- Set one oven rack on lowest possible level. Set second rack in middle position. Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
- IF USING STANDING MIXER.
- Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
- Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
- Turn the mixer to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.).
- Turn the dough onto a lightly floured work surface. Knead to form a smooth, round ball, about 15 seconds.
- Go to Step 20.
- IF USING FOOD PROCESSOR.
- Mix flour and salt in bowl of food processor fitted with the steel blade.
- Add liquid ingredients. Process until rough ball forms. Let dough rest 2 minutes.
- Process 35 seconds.
- Turn dough onto a lightly floured work surface. Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
- Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
- Gently press the dough into an 8-inch square that measures 1-inch thick. Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
- Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
- Cover with plastic wrap. Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
- Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
- If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
- Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
- Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
- Slice and serve.
THE VERY BEST WHITE BREAD (ABM)
I recently got a bread machine and have been trying loads of recipes. This is the best homemade white bread I ever ate. The whole family loves it! No more store bought bread for us.
Provided by Laurie-Luvs-2-Eat
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 Pound Loaf, 12 serving(s)
Number Of Ingredients 6
Steps:
- Put the water, sugar, and the yeast in the pan and stir gently. Leave it sit about 10 minutes, until the yeast dissolves.
- Add the oil, flour and salt.
- Use the White Bread setting for a 1 1/2 pound loaf.
Nutrition Facts : Calories 164.2, Fat 4.9, SaturatedFat 0.4, Sodium 195.2, Carbohydrate 26.2, Fiber 1, Sugar 2.2, Protein 3.5
RICH OVEN BAKED ABM BREAD
This is a recipe which I created using both White Bread Flour and 100% Whole Spelt Flour. I am posting it here so that I will not lose the recipe and so that others can try it as well. My DH likes whole wheat bread and I prefer white. This was created to please both of us. Tonight it is being served with Sausage Soup. Preparation time is your labor not including ABM mixing and rising.
Provided by CarrolJ
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Set your ABM to the dough setting.
- Put the wet ingredients into your machine.
- Put the dry ingredients except for the yeast on top of the wet ingredients.
- Make a small hole in the top of your flour.
- Place the yeast in the hole of the flour.
- Start machine.
- When the cycle is finished removed dough and punch down gently.
- Form into loaf or rolls.
- Place shaped bread on greased pan of your choice.
- Spray the top of the loaf with spray oil.
- Cover lightly with plastic wrap or waxed paper.
- Let rise until doubled in size.
- Bake 350 degrees for about 30 minutes or until the bread is golden brown and sounds hollow when tapped with fist.
- Remove the bread from the pan and place on a cooling rack.
- If you want a soft crust cover the bread lightly with a clean dish cloth until cool.
- Enjoy!
Nutrition Facts : Calories 1633.6, Fat 36.8, SaturatedFat 4.1, Cholesterol 211.5, Sodium 2413.7, Carbohydrate 276.6, Fiber 11.6, Sugar 18.5, Protein 45.4
EASY-BAKE BREAD
Baking homemade bread needn't be difficult - this recipe is easy to follow
Provided by Sara Buenfeld
Categories Afternoon tea, Side dish
Time 3h5m
Yield Makes 1 large loaf
Number Of Ingredients 6
Steps:
- Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
- Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
- Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
- Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.
SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE
This carefully adapted bread machine recipe makes a superb, wonderfully light and open-textured French style loaf, but smaller than most - ideal for one or two people. This recipe is also much lower calorie and lower fat than most and is sugar-free, lactose-free and egg-free. The small size is perfect if, like me, you live alone and adore fresh baked bread but find most bread machine loaves are just too big unless you eat nothing but bread all day or you don't mind it a bit stale / defrosted. This is my favourite loaf and I make it a lot. A couple of things I've learned from the various modifications I've experimented with are: Don't use water COLD and straight from the tap if possible - do let it warm up to room temperature before using for this loaf. French loaves are made differently to other breads and this is quite important. I used to use filtered tap water, but found that any cheap bottled spring water makes sufficient improvements in taste that its worth using if you have it to hand. I almost always add Vitamin C Powder (you get it from Pharmacy) as it is a recognised major flour improver and additionally helps the bread keep fresh for longer. Original recipe called for 15g butter but I 've found this is vastly excessive unless you care for the buttery richness. I do in my scones and shortbread - not in my white bread. Have personally found that 9g of (firm) baking margarine gives wonderful taste and texture. Commercially, vegetable oil is used for French bread and I like it just fine with oil - at least for health purposes - it becomes more savoury too. 1/2 a tablespoon is plenty. If you are looking for a small, exceedingly healthy white loaf with wonderfully light and moist texture then do give this a run - I'm sure you'll be delighted!
Provided by Ethan UK
Categories Yeast Breads
Time 52m
Yield 7-8 slices, 8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 179.7, Fat 1.4, SaturatedFat 0.2, Sodium 302.9, Carbohydrate 35.9, Fiber 1.3, Sugar 0.1, Protein 5
ROMANO OREGANO BREAD (ABM)
A cheesy Italian style bread. Try making the dough in the machine and baking it in a log shape in the oven. When cool make it into garlic bread, Oh Yeah! or anything else that appeals. I used this today for making some great sandwich buns. I made a couple of them round but the rest of the 8 that this recipe made were the longer type buns. When you have great tasting bread anything that you put with it is also marvelous. I made a wonderful tasting sandwich with just a fried egg and some very thinly sliced sweet onion with a small skiff of mayo, some pepper and salt. I find that this bread doesn't rise a lot until you hit it with the baking temp then it pops up like crazy.
Provided by Annacia
Categories Yeast Breads
Time 6m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 8
Steps:
- Make per your machine instructions.
- Baking time is however long your machine takes.
- Hint: If you would like chunks of cheese. Cut the cheese into 1/2 inch cubes (instead of using grated) and add them at the "addition" signal from the machine.
Nutrition Facts : Calories 2334.9, Fat 70.6, SaturatedFat 32.7, Cholesterol 177.2, Sodium 4390.4, Carbohydrate 322.9, Fiber 13.6, Sugar 27.5, Protein 96.4
EVERYDAY BREAD (FRENCH BREAD) ABM BREAD MACHINE
This is our everyday bread that we use for sandwiches and toast. It's dairy and egg free which makes it a favorite of mine - this also makes it safe to use the bread machine timer. This recipe makes a 2 pound loaf, but you can easily halve it for smaller machines.
Provided by angie_pangie
Categories Yeast Breads
Time 3h5m
Yield 1 slice, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 513.5, Fat 4.8, SaturatedFat 0.7, Sodium 878.7, Carbohydrate 102, Fiber 4, Sugar 6, Protein 13.8
100% WHOLE WHEAT BREAD (ABM)
I wanted 100% which is light and fluffy so I started tinkering away and this is the recipe I got. I really love it and it's easy-peasy, lemon-sqeasy as my kids would say. As a result, I've retired my 50-50 bread. Hopefully s
Provided by Chef Mommy 6
Categories Yeast Breads
Time 3h40m
Yield 12 slices, 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2154.8, Fat 56.1, SaturatedFat 13.3, Cholesterol 381.8, Sodium 2711, Carbohydrate 366.6, Fiber 44, Sugar 83.3, Protein 76.1
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