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German Dumplings Spätzle RecipeBy Steve NubieSpätzle is a traditional dumpling recipe popular in Germany and other parts of Eastern Europe. It’s a basic recipe that is either shaped into a larger dumpling, or cut into smaller pieces by forcing the dough through the holes of a cheese grater. There’s even a Spätzle press which is similar to a potato ricer. The Spätzle is usually cooked in a chicken broth or just boiling water and melted butter is the standard topping for serving. You can also sprinkle herbs over the top if you like and of course you can season them with salt and pepper.Delayed Cycle Rye Bread RecipeBy Steve NubieThis is a popular Eastern European Bread Recipe that has caraway seeds as its dominant flavor note in a traditional rye bread. The caraway is noticeable both in the flavor of the bread and as a topping. It makes a great sandwich bread and is often served with robust soups and salads. This rye bread recipe uses the delayed cycle on your bread machine. However, dairy products in any delayed-cycle bread recipe present a problem. This includes milk, eggs, cheese, and buttermilk. They simply don’t survive a long-duration in the bread pan and can cause bacterial growth or simply turn rancid. Conversely, butter can actually maintain its integrity over 13 hours, but it’s the exception. One other note: make sure the yeast is separated from the water with a barrier of flour. Once the yeast comes into contact with any liquid it becomes active and if left to sit for hours can actually expire resulting in little or no rising of the loaf. There is a built-in heating cycle in the delayed cycle that will warm the ingredients during kneading to ensure a good rise. The key to this recipe is to combine the rye flour with some bread flour or all-purpose flour. The rye flour alone can result in a very heavy and dense loaf. The bread flour or all-purpose flour helps with the rise and makes the bread lighter and fluffier. The caraway seeds are optional but they are the traditional ingredient in Eastern European rye breads. This rye bread recipe uses the delayed cycle on your bread machine. However, dairy products in any delayed-cycle bread recipe present a problem. This includes milk, eggs, cheese, and buttermilk. They simply don’t survive a long-duration in the bread pan and can cause bacterial growth or simply turn rancid. Conversely, butter can actually maintain its integrity over 13 hours, but it’s the exception.Delayed-Cycle Cinnamon Bread RecipeBy Steve NubieCinnamon bread is a great morning wake up call. There’s nothing like the aroma of cinnamon filling the kitchen and it goes great with a cup of coffee or tea and a spread of jelly or jam. Remember that you have to estimate the cycle time when you set your time. If you fill your bread pan with the ingredients at seven o’clock at night and want to enjoy your bread at seven in the morning you have to remember that the full cycle is about three and a half hours plus the delay. This means the cycle should start in eight and half hours so your loaf will be done at seven. This recipe also calls for something called buttermilk powder. You can find it in the baking section by the powdered milk. It’s an optional ingredient so don’t worry if you don’t have it. Just omit it from the recipe. However, this is one of the ways that you can add a dairy ingredient that won’t spoil after hours have passed on the delayed cycle.Breakfast Batter Bread RecipeBy Steve NubieBatter breads can be made in your bread machine using the cake setting. You won’t see a dough ball like traditional yeast breads, but a batter like consistency. You’ll also notice that baking powder and baking soda are used as a substitute for yeast. This is the traditional cake recipe approach. It will have a dense and moist texture and you can make it from start to finish in the bread machine. As the name implies, this bread is great to eat at breakfast but can also serve as a dessert topped with ice cream or fresh fruit. The toppings are all up to you and you can anything you like. I’ll usually sprinkle the toppings into the bread pan when the mixing/kneading cycle is complete. Don’t life the lid again after you’ve done this. Like many other batter breads, they can fall if they are affected by a draft or sudden drop in temperature.Mozzarella Cheese & Pepperoni Bread RecipeBy Steve NubieThis may sound like pizza bread but it actually has the texture of bread with the mozzarella cheese and pepperoni incorporated into the dough. A little oregano rounds out the Italian flavors. The mozzarella cheese is added at the beginning of the process, but the chopped pepperoni is added towards the end of the kneading cycle much like fruits or nuts. If you have a fruit and nut hopper you can add the pepperoni to the hopper, but make sure you dust the pepperoni with flour so it doesn’t stick to the sides of the hopper. This is a great after school snack bread and it also goes great with pastas or lasagna.Barley Bread RecipeBy Steve NubieBarley is an ancient grain and bread recipes using barley go back as far as the Sumerians and the Egyptians. It was also the standard flour for bread recipes in medieval Europe into the Middle-East and Africa. Contrary to popular belief, barley flour is not gluten free. In fact, is has a relatively high amount of gluten which helps with both rising and baking. However, the gluten levels are less than bread flour so we’re going to blend barley flour and bread flour to give this bread its best rise. Brown sugar also feeds the yeast and it adds a nice color and flavor to the loaf. Barley bread is great with a robust meal like a stew or a rich, gravy meal or sauce.Insane Coffee Cake RecipeBy Steve NubieThis may be the ultimate coffee cake. It features chocolate chips and walnuts that add to the moist and dense texture and flavor. In this case, we’re going to start the batter in the bread machine and finish it in a conventional oven. You can customize ingredients with a mix of nuts or raisins if you like. Like many batter breads this recipe substitutes baking powder for yeast. This is similar to what you would see in a traditional cake recipe. The batter doesn’t rise after the mixing/kneading cycle but it will rise in the oven towards the end of baking. It goes great with a big glass of milk and of course coffee or tea. Kids particularly like it because of the melty bits of chocolate in every bite. You could go from start to finish in the bread machine using the cake bread setting, but the chocolate chips tend to melt away so we’re going to finish this recipe in the oven.Cracked Wheat Bread RecipeBy Steve NubieCracked wheat can be found in many grocery stores but you may have to go to the specialty aisle to find it. It’s whole kernels of wheat that have been cracked into pieces rather than ground into flour. For this recipe, the cracked wheat is a partial ingredient along with regular wheat flour and some bread flour. The addition of bread flour helps with the rising cycle and results in a softer texture in the loaf. The cracked wheat kernels give the bread a crunchy texture and this loaf is great for sandwiches.Greek Vasilopita Bread RecipeBy Steve NubieGreek Vasilopita bread is a classic New Year’s tradition in Greece. Curiously, even though it has the word “pita” in its name it looks nothing like pita bread. It actually resembles Jewish Challah bread in some respects given that it’s braided. However, the final form is a wreath of braided bread. Sea salt often tops the loaf and its usually glazed with an egg wash of egg yolk and a little water. The large grains of sea salt represent good luck and wealth. This recipe starts in the bread machine using the dough cycle and then is finished on the counter top and baked in the oven. We’ll cover the key steps for making this bread especially the braiding component. Even though this is a New Year’s bread it’s great for any special occasion or to simply make every day special.Kubaneh Bread RecipeBy Steve NubieKubaneh bread is a popular Hanukkah bread with Yemenite Jews. Most now reside in Israel although a few hundred still reside it Yemen. This is usually prepared for a Sabbath breakfast or lunch and is baked at a very low temperature in a covered pan or Dutch oven to steam it more than bake it. It’s usually served in the morning and is both tender and it’s wonderfully sweet, and is a finger food that is meant to be pulled apart by hand. This is one of the things that make it a kid’s favorite.Hanukkah Sufganiyot Jelly Doughnuts RecipeBy Steve NubieSufganiyots are delicate, airy rounds of a sweet dough that’s deep fried and then filled with jelly and lightly dusted with powdered sugar. They’re connected to Hanukkah because they’re preparation involves frying them in oil Given that Hanukkah is a celebration of the miracle of oil, the preparation for this dessert is appropriate. The fundamental idea is to make the dough in your bread machine and then shape them before allowing them to rise and then deep-fry. We’ll cover how to make a basic strawberry jelly and a simple technique for filling the donuts. What’s critical is a proper rising period and the right temperature for the oil. That combination is what causes the sufganiyots to puff up and create a space for the jelly filling.Delayed-Cycle White Bread RecipeBy Steve NubieWhite bread is the traditional classic that many of us make the first time we use our bread machine. This recipe revisits a white bread recipe only this time we’re going to us the delayed cycle to bake it. On most bread machines you can delay the start by up to 13 hours. You have to remember to build in the cycle time as well. If you want your bread to be done at 6 in the morning and you turn in at night at 10 you have to remember that the white bread cycle is typically three and a half hours. That means you should delay the start by four and a half hours if you want the loaf done at 6.
