Read Bread Machine Magic for Free Online Page A

to rise. Remove pan from oven before preheating.)
    5 . Place a pan of hot water on the bottom rack of the oven. (This will create steam, which is necessary to produce an authentic, crisp crust.) Preheat oven to 450°F. Bake the round or oblong loaves about 20 minutes, the baguettes about 15 minutes, and the rolls 10 to 12 minutes.
    6 . Remove from oven; cool on cake rack. This is best served within hours of baking. To preserve the crisp crust, do not store in plastic wrap or bags.
    BAKE CYCLE: Dough
    Small recipe yields 1 oblong or round loaf, 1 baguette, or 6 rolls
    Medium recipe yields 1 oblong or round loaf, 2 baguettes, or 8 rolls
    Large recipe yields 2 oblong or round loaves, 2 baguettes, or 10 rolls
----
    NUTRITIONAL INFORMATION PER SLICE
    Calories 98 / Fat .3 gram / Carbohydrates 20.5 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 229 milligrams / Cholesterol 0 milligrams
----
    Â 
    Anadama Bread
    There’s a story that goes along with this classic bread, which dates back to Colonial times. A cantankerous New England backwoodsman had a very lazy wife named Anna, who fed him nothing but cornmeal mush for supper. Night after night he ate cornmeal mush, until one evening, he couldn’t take it anymore. He grabbed some flour, molasses, and yeast off the shelf, stirred it into his mush, and put it in the fire to bake. As the loaf baked, he muttered over and over, “Anna, damn her!” That’s the origin of the word “Anadama.”
    SMALL RECIPE
    WATER ¾ to 7 ⁄ 8 cup
    MOLASSES 2 tablespoons
    SALT 1 teaspoon
    BUTTER OR MARGARINE 1 tablespoon
    BREAD FLOUR 2 cups
    CORNMEAL ¼ cup
    R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
    MEDIUM RECIPE
    WATER 1 1 ⁄ 8 to 1¼ cups
    MOLASSES 3 tablespoons
    SALT 1½ teaspoons
    BUTTER OR MARGARINE 1½ tablespoons
    BREAD FLOUR 3 cups
    CORNMEAL 1 ⁄ 3 cup
    R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
    LARGE RECIPE
    WATER 1½ to 1 5 ⁄ 8 cups
    MOLASSES ¼ cup
    SALT 2 teaspoons
    BUTTER OR MARGARINE 2 tablespoons
    BREAD FLOUR 4 cups
    CORNMEAL ½ cup
    R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
    1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
    2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
    3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
    CRUST: Medium
    BAKE CYCLE: Standard
    OPTIONAL BAKE CYCLES: Sweet Bread; Delayed Timer
----
    NUTRITIONAL INFORMATION PER SLICE
    Calories 130 / Fat 1.5 grams / Carbohydrates 25.4 grams / Protein 3.2 grams / Fiber 1 gram / Sodium 244 milligrams / Cholesterol 0 milligrams
----
    Â 
    Tangy Buttermilk Cheese Bread
    This is a tangy, tender bread. Use extra-sharp cheese for the best flavor.
    SMALL RECIPE
    BUTTERMILK 7 ⁄ 8 to 1 cup
    SUGAR 1 tablespoon
    SALT 1 teaspoon
    BREAD FLOUR 2 cups
    GRATED EXTRA-SHARP CHEDDAR CHEESE ½ cup (2 ounces)
    R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
    MEDIUM RECIPE
    BUTTERMILK 1 1 ⁄ 8 to 1¼ cups
    SUGAR 1½ tablespoons
    SALT 1½ teaspoons
    BREAD FLOUR 3 cups
    GRATED EXTRA-SHARP CHEDDAR CHEESE ¾ cup (3 ounces)
    R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
    LARGE RECIPE
    BUTTERMILK 1¾ to 1 7 ⁄ 8 cups
    SUGAR 2 tablespoons
    SALT 2 teaspoons
    BREAD FLOUR 4 cups
    GRATED EXTRA-SHARP CHEDDAR CHEESE 1 cup (4 ounces)
    R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
    1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.
    2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add