Best Blue Ribbon Bread Machine Bread Recipes

BLUE RIBBON WINNING WHOLE BARLEY SANDWICH BREAD (WITH VIDEO!)

Steps:

• Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread.
• Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster.
• To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
• Making the Bread Dough:.
• Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand).
• Mix together with a spoon to get it blended.
• Now put the bowl on the mixer stand with the dough hook in place.
• Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl.
• Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
• Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns!
• To form two loafs, flour your work surface and remove the dough from the raising container.
• Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled.
• Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes.
• I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven.
• Let the bread cool and then devour!
• *Note:.
• I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
• 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
• 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
• 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water.
• 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid.
• 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
• Planned future modifications:.
• 1. Increase the amount of sourdough starter.
• 2. Decrease the amount of bread flour.
• 3. Decrease the amount of wheat gluten.
• Good luck and email me with suggestions!

BLUE RIBBON WHITE BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
• Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

BUTTERMILK BREAD MACHINE BREAD RECIPE

Steps:

• Combine all ingredients into bread machine pan in the order listed above.
• Select the DOUGH cycle and press START.
• Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
• When the DOUGH cycle has finished, check the dough to be sure it has risen to double the original size. If so, remove the dough to a lightly-floured surface for shaping. If your kitchen is cold and the dough has not doubled in size, leave it in the pan until it does. Then remove it for shaping. If your kitchen is warm, check the size of the dough before the DOUGH cycle completes. The dough may need to be removed and shaped early to avoid overproofing.
• Shape dough with your hands or a rolling pin into a rectangle roughly 14 x 10 inches. If dough is too elastic to shape, cover with a tea towel and let it rest for 10 minutes before trying again.
• Be sure there are no large visible bubbles, especially on the sides of the rectangle. Press them out or pinch them with your fingers to avoid tunnels in your bread. Also, brush off any excess flour as you go.
• Starting from the short side nearest you, roll the dough into a cylinder. Try not to stretch the dough, but neither should it be too loose. Pinch the seam shut and pull up the ends toward the seam and pinch them closed.
• Turn the cylinder of dough over so you can see the smooth top. Drop it into a lightly greased 8½ x 4½-inch loaf pan or a 9 x 4 x 4-inch Pullman pan. Gently smoosh the dough with your palms to make it level throughout the pan.
• Cover with a cheap shower cap or a tea towel. Let rise until peaking over the edge of the pan.
• About 15 minutes before you think your bread will be ready to bake, preheat your oven to 350˚F.
• Brush the top of the loaf with melted butter. Make one slash down the middle with a sharp knife or a razor blade. Pop into the oven for 30-40 minutes or until the internal temperature is 200˚F.
• Let cool for 5 minutes. Remove loaf from the pan and cool on a wire rack. To avoid squashing the loaf, let it cool at least 30 minutes before cutting.

BREAD MACHINE 60 MINUTE WHITE BREAD

Steps:

• 1. Add ingredients to clean bread machine pan in the order listed (unless your machine requires dry ingredients to be at the bottom of the pan, in which case reverse the order).
• 2. Set machine to Rapid Bake or Express Bake (NOT Quick - see IMPORTANT note below) or whichever cycle will process yeast bread in 2 hours or less. Start the machine.
• 3. Check bread occasionally to make sure the machine is doing what it's supposed to be doing. Enjoy the smell of freshly baking bread. When machine indicates bread is done, follow its directions for removing the loaf, then cool on wire rack until cool enough to handle, then "hack off a gobbet," butter liberally and enjoy!
• 4. VARIATIONS: Variation #1 For an Italian flavor, use extra virgin olive oil as the fat in this recipe, and add 1 - 2 tsp ground rosemary* with the flour (I mix it in one of the cups of flour before adding it to the pan, but it's probably not necessary to do that). I have had some issues with the bread rising less due to the addition of rosemary, but others have not noticed this, so experiment and see how it works for you. * You can use whole dried rosemary leaves if you don't have ground, but I find that they tend to feel like pine needles in the mouth and people spit them out instead of enjoying their delightful flavor. Using fresh leaves will prevent this from happening, just be sure to increase the measurement by 2 (meaning 3 times the original amount). Fresh herbs take up more space than dried so you need to use a larger measure when going the fresh route. Likewise, when substituting dried herbs instead of fresh, you need to use only 1/3 the amount of dried compared to the fresh. Generally, because 3 teaspoons = 1 tablespoon, I substitute teaspoons for tablespoons when switching between dried and fresh herbs.
• 5. Variation #2 If you really want to step things up you can add some minced/crushed or dried garlic and/or chopped olives to this bread (maybe 1 - 3 cloves fresh OR 1/4 - 3/4 tsp garlic ~powder~, NOT garlic salt which has more salt than garlic. And around 1/4c - 1/2c chopped olives, drained† [some people put olives in whole and let the machine "chop" them, but I've never done it]), but if you add the olives you may need to slightly reduce the water measurement due to the moisture added by the olives. If you aren't planning to do anything special with this loaf feel free to experiment, but I wouldn't chance it if you're making it to give as a gift or to take to someone else's dinner. † You can also use undrained olives, but since the amount of liquid varies between cans, you should drain the can into your measuring cup, then top off with water. Also, the olive "juice" will be pretty salty, so you may want to add less salt with the dry ingredients.
• 6. IMPORTANT: Express or Rapid cycles are NOT the same as quick bread cycles. Express or Rapid cycles are only to be used with specially developed yeast bread recipes. They do not even work well with normal yeast bread recipes without altering the recipe. Quick breads are breads that use baking soda and/or baking powder as the leavening agent, not yeast. Quick breads do not use kneading, whereas yeast breads (with a few exceptions) require it. Since the turn of the 21st century, bread machines often have both a Rapid/Express cycle as well as a Quick bread cycle. Therefore, make sure you are using the correct cycle for your recipe! (There are a few yeast bread recipes that augment with baking soda/powder, or vice versa. I have absolutely no experience with these except to know they exist. I don't recommend using these types of recipes in a bread machine unless you are already very familiar with the recipe and believe it compatible with your particular bread machine.)

PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)

Steps:

• Place ingredients in bread machine pan as suggested by manufacturer.
• Choose dough cycle and start machine.
• Upon completion of the dough cycle, remove dough.
• Form rolls, place on a greased baking sheet.
• Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
• Bake in a preheated 400 degree oven for 12-15 minutes.