BREAD MACHINES

By Dorothy Long, Home Economist

I received my bread machine as a Christmas present from my in-laws. I remember my sister-in-law, Patricia, telling me that I had to measure everything exactly and I remember thinking hmmm! this may be too technical for someone who likes to modify the recipe as I go. However, after a few successful attempts I really like my bread machine. I love to wake up to a fresh loaf of bread and I do find it handy for making the dough, which I can then make into a loaf or buns and finish in the oven.

I have gathered recipes from some great bread books for this article. Thank you also to everyone who entered our bread baking stories and tips contest. Below are the winning entries.

We had a wonderful bread baker on our farm. Her name was Elsie, and she turned out, rain or shine, winter or summer, uphill or downdale with every loaf we ever ate. And believe me, we went through a lot of loaves.

But the strange thing about it all is - in retrospect - we never appreciated even once all the hard work. It was Mom, it was wonderful loaves of grand white bread - and it was always and forever. We never thought about that. My best bread memory is of coming home from school - early 40s - grade two or three - with my sister and our two little neighbor boys - and them asking "can we have bread and baloney" of my mother.
I thought that was very strange - why would they not be able to have bread and baloney? We had it every day of our lives if we wanted it - sometimes we wanted a switch to bread and jam. Jam was always possible. Cheese was not. But bread - that was a given.

Now - so many years down the long road from the valley - what I wouldn't give for Fleischmann's cake yeast bread and baloney. And especially for Mom. Her name was Elsie.

- Rose Verhaeghe Medicine Hat, Alberta

Use potato water instead of water in her bread recipes. (Potato starch adds tenderness and creates a fine crumb in baked products). Mrs. Procyk also remembers coming home from school to fresh bread baked in a wood stove.

- Mrs. W. Procyk Montmartre, Saskatchewan

One day I decided to bake bread. So I got all the ingredients out on the kitchen table. I was thinking to myself "boy what a good day to bake bread." I placed the yeast and sugar and water in a bowl. In another bowl I combined the other ingredients. Then the phone rang, I answered it and said "I am making bread can I call you back." I hung up the phone and continued to make the bread. Unfortunately, I forgot to add the yeast and it sat on the counter until noon. I kept waiting for the bread to rise. I never thought that the yeast would just sit there. It should have rose up and said "hey what about me!"

- Bernadette Halushka Goodeve, Saskatchewan

During the summer I usually set my bread machine timer before retiring for the night. Then I enjoy a fresh loaf in the morning. Imagine my surprise one morning when I went to get the loaf out and found a sticky mess. I forgot to put the paddle in. I haven't made that mistake since. (I know the feeling! I have done this to. - Dorothy)

- Grace Kadatz Bienfait, Saskatchewan

Our family gave us a bread machine for our Golden Anniversary in 1992. I was a little leery about using it at first, thinking I would lose the art of baking bread the traditional way. But once I started to use the machine, I didn't want t o stop. Then after two years I baked a loaf that was heavy and not a bit like the former loaves. I took the machine back to the store were the kids had bought it. As it happened the store was running a bread machine promotion.

The next day the store phoned to say my bread machine was fine and that in fact it had baked the best loaf of all the bread machines used in the promotion. I soon realized my yeast had expired. From know on I keep the yeast in the fridge after I open it to help keep it fresh.

By the way, I occasionally make a batch of bread the traditional way - just to keep in touch.

- Gwen Follick Strongfield, Saskatchewan

Honey Berry Seed Bread

I used canola seed instead of poppyseed. I was crunchy but added to the taste of the grains. This recipe is from More of Canada's Best Bread Machine Baking Recipes by Donna Washburn and Heather Butt. Published by Robert Rose Inc.

1 1/4 cups	water	300 mL
1 1/2 tsps	salt	7 mL
2 tbsps	honey	25 mL
2 tbsps	shortening	25 mL
1 1/4 cups	whole wheat flour	300 mL
1 1/4 cups	all-purpose flour	300 mL
1/3 cup	buttermilk powder	75 mL
1/3 cup	cooked wheat berries	75 mL
1/4 cup	sesame seeds	50 mL
1/4 cup	raw unsalted sunflower seeds	50 mL
1/4 cup	poppy seeds	50 mL
1 1/4 tsps	bread machine yeast	6 mL

Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle.
1.5 lb (750g).

To Cook Wheat Berries:

In a bowl cover wheat berry with at least 1 inch (2.5 cm) water; let stand overnight. Drain. Add fresh water to cover. Transfer to a pot over medium heat. Simmer, stirring occasionally, for 30 to 45 minutes or until tender. Drain and allow to cool before using. Store in refrigerator.

Cook enough wheat berries for several loaves. Store in the refrigerator in an airtight container for 3 to 4 weeks.

Variation:
Substitute cracked wheat or bulgur for the wheat berries.

Maple Banana Flaxseed Bread

Great flavours. This recipe is from More of Canada's Best Bread Machine Baking Recipes by Donna Washburn and Heather Butt. Published by Robert Rose Inc.

1/3 cup	water	75 mL
1 cup	mashed bananas	250 mL
1/4 cup	skim milk powder	50 mL
1 1/2 tsps	salt	7 mL
2 tbsps	maple syrup	25 mL
2 tbsps	shortening	25 mL
3/4 cup	whole wheat flour	175 mL
1 1/2 cups	all-purpose flour	375 mL
1/2 cup	flaxseeds	50 mL
1/4 cup	chopped walnuts	50 mL
1/2 tsp	cinnamon	2 mL
1/4 tsp	ground ginger	1 mL
2 tsps	bread machine yeast	10 mL

Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle.
1.5 lb (750g).

Tip:
Mash and freeze ripe bananas so they're ready when you need them. Thaw and warm to room temperature before using.

Variation:
Light or regular pancake syrup, or honey, can be substituted for maple syrup.

Fruit Bread

This is great bread for the holidays. This recipe is from Company's Coming Breads book by Jean Pare.

1/2 cup	milk	125 mL
1	large egg, beaten	1
3 tbsps	butter or hard margarine	45 mL
2 cups	all-purpose flour	500 mL
3 tbsps	granulated sugar	45 mL
1/2 tsp	salt	2 mL
1 1/2 tsps	bread machine yeast	7 mL
2 tbsps	light raisins	25 mL
2 tbsps	dark raisins	25 mL
1/3 cup	mixed glazed fruit	75 mL

Place first 7 ingredients in bread machine in order given. Add next 3 fruits after the beep that follows the sweet bread cycle. Follow manufacturer's instructions. Makes 1 loaf.

Easter Bread

This is wonderful dough that is easily braided into a loaf perfect for Easter celebrations. This recipe is from the Fleischmann's Yeast Bread Machine Favorites.

3/4 cup	water	175 mL
1	large egg	1
3 tbsps	canola oil margarine, cut up	45 mL
1 1/4 tsps	salt	6 mL
3 cups	all-purpose flour	750 mL
2 tbsps	sugar	25 mL
2 tsps	bread machine yeast	10 mL
1	yolk of large egg	1
1 tbsp	water	15 mL

Add 3/4 cup (175 mL) water, egg, margarine, salt, all-purpose flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/ manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half to make to loaves. For each loaf, divide dough into 2 pieces, one about 2/3 of the dough and the other 1/3 of the dough. Divide larger piece into 3 equal pieces; roll into 12 inch ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remaining piece into 3 equal pieces. Roll into 10 inch ropes; braid. Place small braid on top of large braid. Pinch ends firmly to seal and to secure to large braid. Cover; let rise in warm, draft free place until almost doubled in size, 15 to 20 minutes.

Lightly beat egg yolk and 1 tsp (15 mL) water; brush over braid. Bake at 375°F/190°C for 25 to 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove from sheets; cool on wire rack. Makes 1 loaf. 1.5 lb (750g) recipe.

Tip:
Bread machine dough is slightly stickier than hand kneaded dough. After mixing for a few minutes, the ingredients should turn into dough that forms a soft, smooth ball around the blade. If your machine seems to be straining or if the dough appears dry or stiff, add more liquid in 1 tsp. (5 mL) increments until the proper consistency is reached. Do not add more than 3 to 4 Tbsp. of liquid or flour. The machine cannot compensate for wide variations from the norm and may not bake the larger amount of dough thoroughly.

Cranberry Eggnog Bread

Another great holiday bread. This recipe is from Canadian Living's Best Series Breads and Pizza. Published by Madison Press.

3	eggs yolks	3
1	egg	1
2/3 cup	water	150 mL
1/4 cup	honey	50 mL
2 tbsps	canola oil	25 mL
4 tsps	rum	20 mL
1 1/2 tsps	salt	7 mL
3 1/4 cup	all-purpose flour	800 mL
1 tsp	nutmeg	5 mL
1 1/2 tsps	bread machine yeast	7 mL

Do not let yeast touch liquid. Choose sweet dough setting, adding 2/3 cup (150 mL) cranberries between first and second kneading. Let baked loaf cool on rack. Makes 1 loaf.

Note: If you wish to omit the rum, increase water to 3/4 cup (175 mL).