Bread maker recipes

[msmcknittington]

Every fall, I remember that I have a bread maker for a couple weeks, and I bake up a storm. So far I have made the dough for pizza, cinnamon rolls and calzones, which were all very good. For the calzones, I just used the dough recipe, and I added a teaspoon of sugar to the water to get the yeast started and left out the oregano, since there are members of my family who are suspicious of green things in their bread. I also baked them at 450 F for about half an hour, since 500 seemed too much.

Anyway, I am looking for bread recipes I can actually bake in the machine. My bread maker can handle up to 5 cups of flour, so I should be good for most recipes. I have both a sweet bread and a quick bread setting, so the recipes don't have to be limited to plain, traditional yeast breads. What I'd like most is recipes for sweet cinnamon bread and apple bread, preferably with both milk and eggs in them for a really tender crumb.

If I'm going to be entirely honest, I am also open to recipes for things like pretzels or breads with fillings that need to be baked in the oven, as long as the dough can be prepared in the machine.

I'm also allergic to shellfish, but if anyone has a bread maker recipe that absolutely hinges on the inclusion of shellfish, I will be rather surprised.

Comments

[technoshaman]

500deg or more is actually pretty common for professional pizza ovens. But then part of the professional pizza oven thingy is that the pies are placed directly on the solid floor of the oven...

You can get this effect by using a pizza stone. The idea is twofold - one, to see that the pie (or 'zone) heats evenly, and second, to extract moisture from the crust, giving you that nice effect of slightly crunchy on the outside but fluffy on the inside. For best effect, preheat the stone - chuck it in the cold oven and crank it up maybe even while the dough is still rising... the stone will need a while to heat up, and you don't want to put a cold stone in a hot oven - too much thermal stress, and the stone will go 'splody. (Because of the air in the dough, setting the cold dough on the hot stone isn't as much of a shock.) Dust the stone with cornmeal before preheating; this will keep the crust from sticking.

'course, you'll also need a paddle to get your article of yumminess on and off the hot stone...

Happy baking!