Best Susans Special Winter Bread Bread Machine Recipes

Susan's Herbed Italian Bread image

Provided by Susan Feliciano @frenchtutor

Number Of Ingredients 14

11 ounce(s) lukewarm water
1 teaspoon(s) sea salt
1 1/2 tablespoon(s) extra virgin olive oil
2 cup(s) king arthur white whole wheat flour
1 1/2 cup(s) bread flour
2 tablespoon(s) vital wheat gluten
1/4 cup(s) grated romano cheese
1 tablespoon(s) dried parsley
2 teaspoon(s) sugar
2 teaspoon(s) dried onion flakes
1/2 teaspoon(s) dried basil leaves
1/2 teaspoon(s) crushed dried rosemary
1/2 teaspoon(s) ground dried garlic
2 teaspoon(s) active dry yeast (for bread machines)

Steps:

Place the ingredients into the bread machine in the order given. Turn on bread machine and process according to manufacturer's directions for "dough only" use. Do not bake in the machine.
When dough has completed its first rising, turn it out into a large oiled bowl, punch down and knead 5-10 strokes. Cover and let rise in a warm place for 1 hour.
When rising is complete, punch down again and divide into 2 parts. Shape each part into a loaf by rolling each ball into a long log. Make 3-4 diagonal slices across the top of each loaf with a very sharp knife, cutting down about 3/4". Put loaves on a large baking sheet that has been dusted with cornmeal. Place pan in oven, with a pan of boiling water on the bottom shelf. Let rise, uncovered, about 20 minutes.
After 20 minutes, leaving pan in the oven, set oven to 425 degrees. Bake for 25-30 minutes, until loaves sound hollow when tapped on bottom. Cool on racks.

Cuban Bread for the bread machine image

Provided by Missy Wombat

Time 2h10m

Yield 1 loaf

Number Of Ingredients 10

1 cup water, plus
3 tablespoons water
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons brown sugar
2 teaspoons yeast
cornmeal, for sprinkling on baking sheet
1 egg, mixed with
1 tablespoon water, for egg glaze
3/4 cup hot water

Steps:

Add water, salt, flour, brown sugar and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
When cycle is complete, transfer dough to a lightly floured surface.
Shape into a long loaf; taper ends by gently rolling back and forth.
Place on a baking sheet that has been sprinkled with cornmeal.
Let rise, uncovered, 10 minutes.
Using a sharp knife, make 3 or 4 diagonal slashes on top of loaf.
Brush with egg glaze.
Place on the middle shelf of a cold oven.
Place a shallow pan on bottom shelf and add hot water to pan.
Set oven temperature at 400 degrees and bake 30 minutes, or until done.
Remove from pan and let cool on wire rack.