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    CookWorks Signature Breadmaker Recipes

    Uploaded by

    instrutech
    The document provides 12 bread recipes that can be made using a breadmaker. It includes recipes for basic white bread, nut and raisin bread, whole wheat bread, potato bread, and Irish soda bread. The document also provides tips for making bread such as using fine powdered yeast, strong white bread flour, and leaving the baked loaf in the breadmaker for 30 minutes before removing. Additionally, a standard recipe for daily brown bread is included.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    CookWorks Signature Breadmaker Recipes

    Uploaded by

    instrutech
    27K views6 pages
    The document provides 12 bread recipes that can be made using a breadmaker. It includes recipes for basic white bread, nut and raisin bread, whole wheat bread, potato bread, and Irish soda bread. The document also provides tips for making bread such as using fine powdered yeast, strong white bread flour, and leaving the baked loaf in the breadmaker for 30 minutes before removing. Additionally, a standard recipe for daily brown bread is included.

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    bread maker

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    The document provides 12 bread recipes that can be made using a breadmaker. It includes recipes for basic white bread, nut and raisin bread, whole wheat bread, potato bread, and Irish soda bread. The document also provides tips for making bread such as using fine powdered yeast, strong white bread flour, and leaving the baked loaf in the breadmaker for 30 minutes before removing. Additionally, a standard recipe for daily brown bread is included.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    27K views6 pages

    CookWorks Signature Breadmaker Recipes

    Uploaded by

    instrutech
    The document provides 12 bread recipes that can be made using a breadmaker. It includes recipes for basic white bread, nut and raisin bread, whole wheat bread, potato bread, and Irish soda bread. The document also provides tips for making bread such as using fine powdered yeast, strong white bread flour, and leaving the baked loaf in the breadmaker for 30 minutes before removing. Additionally, a standard recipe for daily brown bread is included.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 6
    At a glance
    Powered by AI
    The document provides 13 bread recipes for a bread maker along with cleaning and usage instructions.

    Various bread recipes are provided including white bread, nut and raisin bread, whole wheat bread, potato bread, carrot bread, and more.

    The recipes generally include ingredients like water, flour, yeast, salt, sugar and optional additions. Steps include adding ingredients to bread pan and selecting a program setting.

    CookWorks Signature Breadmaker Recipes

    For those who have lost their copy of the manual, here it is. Please note that
    all recipes in this post is owned by Cookworks Signature.

    Basic Breads for a 1.5lb loaf

    Water 290ml
    Sugar 2tbsp
    Oil 2tbsp
    Salt 1 1/2 tsp
    Dry milk 3tbsp
    Bread flour 3 cups
    Dry Yeast 2tsp

    This is reference only.... for others see below

    Specialty Bread

    1. White Bread for a 1.5lb (2.0lb) loaf

    Water 250ml (300ml)


    Salt 1.5tsp (2tsp)
    Sugar 2tbsp (2.5tbsp)
    Oil 2tbsp (2.5tbsp)
    Durum Wheat Semolina 120g (150g)
    Bread Flour 270g (350g)
    Dry Yeast 1.25tsp (1.5tsp)

    Program: French

    2. Nut and Raisin Bread for 1.5lb (2lb) loaf


    *tip: Add the raisins and nuts after the beeps during the second kneading
    phase

    Water 250ml (330ml)


    Margarine or Butter 2tbsp (2.5tbsp)
    Salt 1.5tsp (2tsp)
    Sugar 2tbsp (2.5tbsp)
    Bread Flour 450g (520g)
    Dry Yeast 1.2tsp (1.5tsp)
    Raisins 50g (75g)
    Crushed Walnuts 30g (40g)
    Program Basic

    3. Coarse White Bread for 1.5lb (2lb) loaf

    Milk 280ml (330ml)


    Margarine or Butter 1.5tbsp (2tbsp)
    Salt 1tsp (1tsp)
    Sugar 2tbsp (3tbsp)
    Coarse Bread Flour 380g (510g)
    Dry Yeast 1tsp (1tsp)

    Program: Basic

    4. Whole Wheat Bread for 1.5lb (2lb) loaf

    Water 250ml (320ml)


    Margarine or Butter 1.5tbsp (2tbsp)
    Salt 1tsp (2tsp)
    Sugar 1tbsp (2tbsp)
    Bread flour 200g (260g)
    whole wheat flour 200g (260g)
    Dry Yeast 1 tsp (1.25tsp)

    Program: Whole-Wheat

    5. Traditional White Bread for 1.5lb (2.0lb) loaf

    Water 250ml (330ml)


    Margarine or Butter 1tbsp (1.5tbsp)
    Salt 1tsp (1.75tsp)
    Dry Milk 1.5tsp (2tsp)
    Sugar 1.5tbsp (2tbsp)
    Bread flour 450g (520g)
    Dry Yeast 1.25tsp (1.5tsp)

    Program: Basic

    6. Italian White Bread for 1.5lb (2.olb) loaf

    Water 220ml (280ml)


    Margarine or Butter 2.5tbsp (3tbsp)
    Salt 1tsp (1tsp)
    Sugar 2.5tbsp (3tbsp)
    Bread Flour 300g (400g)
    Corn Semolina 80g (100g)
    Dry Yeast 1.5tsp (1.75tsp)

    Program: Sandwich

    7. Sweet Bread for 1.5lb (2.0lb) loaf

    Fresh Milk 210ml (230ml)


    Margarine or Butter 1.5tbsp (2tbsp)
    Eggs 1 (2)
    Salt 1 tsp (1tsp)
    Honey 1.5tbsp (2tbsp)
    Sugar 3tbsp (4tbsp)
    Bread Flour 450g (520g)
    Dry Yeast 1tsp (1.25tsp)

    Program: Sweet

    8. Potato Bread for 1.5lb (2.0lb) loaf

    Water or Milk 170ml (230ml)


    Margarine or Butter 1.5tbsp (2tbsp)
    Egg 1 (1)
    Mashed boiled potatoes 120g (150g)
    Salt 1tsp (1.5tsp)
    Sugar 2tbsp (3tbsp)
    Bread flour 380g (460g)
    Dry Yeast 1tsp (1.25tsp)

    Program: Basic

    9. Coarse Bread for 1.5lb (2.0lb) loaf

    Water 240ml (310ml)


    Salt 1tsp (1tsp)
    Oil 1.5tbsp (2tbsp)
    Bread flour 380g (500g)
    Sugar 0.75tbsp (1tbsp)
    Dry Yeast 1.25tsp (1.5tsp)

    Program: French

    10. Irish Soda Bread for 2.0lbs loaf


    Buttermilk 220ml
    Eggs 2
    Oil 2tbsp
    All-Purpose Flour 500g
    Sugar 0.5 cup
    Baking soda 1tbsp
    Salt 0.5tsp
    Raisin 1 cup

    Program: Quick

    11. Rice Bread for 1.5lbs (2.0lbs) loaf

    Rice cooking water 230ml (330ml)


    Bread flour 400g (520g)
    Round grain rice- raw 35g (50g)
    Sugar 3tsp (4tsp)
    Dry Yeast 1tsp (1tbsp)
    Oil tbsp (1.5tbsp)

    Program: Basic

    12. Carrot Bread for 1.5lbs (2.0lbs) loaf

    Water 250ml (310ml)


    Butter 1.5tbsp (2tbsp)
    Bread Flour 450g (520g)
    Finely diced carrots 56g (70g)
    Salt 1tsp (1tsp)
    Sugar 2tbsp (2.5tbsp)
    Dry Yeast 1tsp (1.25tsp)

    Program: Basic

    13. Ultra-Fast Pesto Bread for 1.5lbs (2.0lbs) loaf

    and the rest


    Wipe the baking pan and paddles with a clean damp cloth before putting it in operation. DO NOT use
    abrasive scrubbers or cleaning powders. Do not clean the baking chamber as no debris should be in
    there unless you want to clean it with a clean damp cloth and then dry with a tea towel. Make sure it is
    turned off when performing this one. For the first heating up ONLY place the empty baking pan in the
    appliance and set it to the last setting. MIne is number 12 which is BAKE only. Turn the appliance on and
    leave for 5 mins only. To stop the machine after the 5 mins press the start/stop button until a long tone is
    heard. Because the heating elements are slightly greased at manufacture a slight smell will occur. Don't
    worry this is normal and will disappear. Allow the appliance to cool down completely and once again
    wipe the baking pan and kneeding paddles and the outer surface of the machine with a clean moist
    cloth.
    If you want any tips on baking go to Carrs flour website where they have brilliant recipes for
    breadmakers and tips of what to do and not to do.
    Happy baking
    Good luck

    . Yeast has to be the fine powdery stuff with added ascorbic acid - typically, Sainsbury's or Tesco sell
    either their own brand, or Hovis or Allinsons, in packs of six or eight 7g sachets. My usual recipe uses
    less than half a teaspoonful of yeast, so a box of sachets lasts ages.

    b. Tescos or Sainsbury's own-brand STRONG white bread flour works perfectly. If you like brown
    bread, cut white flour with about a third of regular coarse, medium or fineground wholemeal flour.

    c. If you want to experiment, try using some stale or leftover lager or ale instead of water - but if it's
    high-alcohol (which gets baked off anyhow!) remember to add a little extra yeast, about a quarter of a
    teaspoon more than recommended, or your bread won't rise properly.

    d. Use salt with LARGE crystals, like Rock Salt (Tidmans) or Sea Salt (Maldons or Saxo "flakes"), and
    leave the crystals whole - the fine, powdery common-or-garden tablesalt has other additives in it that
    can give the bread a "metallic" taste.

    e. So many home bread recipes include "powdered milk" as an ingredient (don't ask me why...!); if
    you have anyone who's got a sensitivity or allergy to milk products, simply omit the milk powder. I
    find it makes little difference to the final loaf whether you add it or not, so why bother?

    f. Leave the loaf in the pan, in the machine on its keep-warm cycle, for about 30 mins after cooking
    has completed - this allows everything to cool so it's a little less like handling a lavastone as you try to
    extricate the loaf from the pan, and also allows the kneader to "sweat" out of the loaf.

    And last but not least, my standard recipe for our daily brown bread in this household:

    100g medium ground wholemeal flour (Whites is an adequate brand)


    215g supermarket-brand strong white bread flour
    180ml water (or diluted cold tea if you like a darker bread)
    3 tsp (teaspoonfuls) olive or corn oil, depending on your taste
    1 tsp corase salt (Maldon Sea Salt flakes are good)
    2 tsp fine brown muscovado sugar
    quarter tsp of Allinson easy-bake yeast.

    Addition of a teaspoonful or so of one or more of the following (available in most supermarkets near
    the cakes/baking section) adds variety, crunch/body and flavour, if so desired: poppyseeds,
    linseeds(brown or golden), sunflower seeds, sesame seeds, pumpkin seeds.

    Let the adventurer in you out - experiment!

    1 Place all ingredients in pan and set to dough setting.


    2 Pour the wet dough onto a floured board and cover with a
    bowl, leave to rest for 20 minutes.
    3 Lightly flour two baking trays and place half the dough on
    each tray. Lightly flour, cover and let rise for 45 minutes.
    4 Dimple the dough and bake in an oven at 220C (425F, gas
    mark 7) for 25-30 minutes, spraying with water every 5
    minutes to crisp the crust.

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