Tomato Bread Bread Machine Food

TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE

Steps:

• In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
• With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

GARLIC AND DRIED TOMATO BREAD - FOR THE BREAD MACHINE RECIPE - (5/5)

Steps:

• Add ingredients to the machine in the order suggested by the manufacturer. Run the machine on the whole grain cycle.

HERB BREAD FOR BREAD MACHINE

Steps:

• Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
• Set machine to bake a large loaf with light crust and press Start.

TOMATO BREAD - BREAD MACHINE

Steps:

• Place all ingredients in the order listed (unless your specific machine calls for it to be put in the opposite way).
• Set the machine for: 1 pound size; light crust;.
• When bread is done, remove from the pan and let cool for 1 hour before slicing.

V-8 TOMATO BREAD

Steps:

• In the bread machine pan, place all ingredients (except the dried tomatoes) in the order suggested by the manufacturer.
• Use the 'basic' bread setting and'light' crust color.
• Bake according to your machine directions.
• When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.

ESSENE BREAD FOR THE BREAD MACHINE

Steps:

• Beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Drain the sprouts and grind them in a blender or food processor.
• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start.
• If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.

TOMATO-MOZZARELLA BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the bread machine in order given directed by for your machine.
• Set crust to light and bake on white bread.

TOMATO AND BACON BREAD (FOR BREAD MACHINE)

Steps:

• Add all ingredients to bread machine pan in order given, unless directed otherwise by your machine's manufacturer. Bake on regular bread setting, light or medium color. For best loft and texture, remove immediately after baking cycle is complete (rather than let it auto-cool in the machine) and cool on wire rack. Makes a tall, 1 1/2 pound loaf.
• Tips for success:.
• I prefer to measure my flour by weight because it's more accurate and MUCH easier/faster.
• I've found that if I lie the slices of bacon on top of each other and slice them first into long strips then chop them into bits, it goes a LOT faster than just haphazardly chopping them. You get much more even bits much faster.
• The single best key to successful bread machine baking is to babysit your doughball is it's forming. Let the machine work until the doughball forms, then let it work five more minutes and have another look at your doughball. Have some extra flour or extra milk handy should you need to adjust the moisture. Your doughball should be just formed enough that the paddle isn't smushing through the bottom of the ball, but not so dry that the ball just spins without touching the walls. (If it's really way too dry, the doughball won't form at all!) The optimal texture is a ball that spins but also smacks the walls of the pan, too. Once you have a firm grasp on what the optimal doughball looks like, and the basic proportions of liquid/flour/salt/sugar/yeast, you're free to wing it with recipes and invent your own.

TOMATO BASIL BREAD

Steps:

• add all ingredients to bread machine.
• select basic bread setting.
• check dough after 5 minutes, add 1-2 tsp of water if needed.