Here's a bread recipe I recently concocted to resemble Muffaletta bread.
1 c warm water
1 T sugar
1 pkg dry yeast (about 1 T)
3 c bread flour
1.5 t salt
2 T veg shortening
I put all the ingredients in my bread machine and run on "dough" setting. When done,
I take it out, roll it into a large, not too thin, rectangle. Then I sprinkle on 1 can of
chopped green chiles and 1 to 1.5 cups shredded cheddar. Roll up jelly roll fashion, then
form the roll into a coil shape.
On greased baking sheet, spritz with olive oil. Cover with plastic. Rise 1 hour. Cook at
425 for 10 mins. Reduce to 375 and bake 25 mins.
Hope you enjoy it if you try it! My family loves it!
Best Machine Sourdough Bread (ABM) No. 3327 Yields 1 Loaf
3/4 Tbls Yeast 1 Tbls Oil
2 1/4 Cups Bread Flour 1 Cup Sourdough Starter
1 Tbls Sugar 1/2 Cup Warm Water
1 tsp Salt
All ingredients except the water should be at room temperature before starting. Add the
ingredients to the pan in the order listed. Select "White Bread". Press "Start".
~~~ Adapted by Joan Mershon from a recipe by Helen Fleischer
Multi Grain Sourdough Bread (ABM) No. 3217 Yields 1 Loaf
2 tsp Dry Yeast 3 Tbls Cracked Wheat (use
3/4 Cup Rye Four Wheatena Cereal)
2 Cups Whole Wheat Flour 1 tsp Salt
1 1/2 Cups Bread Flour 4 Tbls Molasses
3 Tbls Wheat Germ 3 Tbls Olive Oil
3 Tbls Oat Bran 1/2 Cup Sourdough Starter
1/2 Cup Corn Meal 2 Cups Warm Water
2 Tbls Gluten
Add the ingredients to the pan in the order listed.
Select "White Bread".
~~~ Sharon Stevens
Wesley Pitts' Sourdough Bread (ABM) No. 3445 Yields 1 Loaf
3 Cups Bread Flour 1/2 tsp Baking Powder
1/2 Cup Sourdough Starter 1/2 tsp Salt
1 Tbls Sugar 1 Cup Warm Water
1 Tbls Butter
All ingredients should be slightly above room temperature before starting.Add the
ingredients to the pan in the order listed. Select "White Dough". Press "Start". At the
completion of the dough cycle, select "Whole Wheat Bread" and commencea delayed
start cycle due to complete in 8 1/2 hours.
~~~ Wesley Pitts
Sourdough French Bread (ABM) No. 3204 Yields 1 Loaf
1/2 Tbls Yeast 1 tsp Salt
2 1/4 Cups Bread Flour 1/2 Cup Water, Tepid
1 Cup Sourdough Starter
1 Tbls Sugar
Add all the ingredients to the pan in the sequence listed.
Select "French Bread".
Slowly drizzle the water into the machine while it is running. Add water until the
dough forms a rough ball which cleans the sides of the pan.If there is a wet smear under
the dough paddle, slowly add flour until the smear is gone. Let the dough knead for a
few minutes. There should be no wet smear under the dough paddle and the dough
should havea slightly tacky feel to it (your finger should come away clean).If the dough
feels dry instead of slightly tacky, add a just a few drops of water. NOTE: You may replace
1/2 cup of bread flour with 1/2 cup of rye flour and add 1 teaspoon of caraway seed to
make a sourdough rye bread.
~~~ Joyce Monschein