Flour tortillas

About this recipe: Easy soft flour tortillas made in a bread maker. Use these tortillas for your favourite Mexican dish, or for sandwich wraps.

Ingredients 
Makes: 8 flour tortillas

·         250g strong white bread flour

·         125ml water

·         3 tablespoons lard or Stork®

·         1/2 teaspoon salt

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Method
Prep:30min  ›  Cook:4min  ›  Ready in:34min 

Place all ingredients in your bread maker pan. Select the dough cycle and press start.

The dough should form a nice ball of dough. You may need to add a tablespoon of water or flour to get it there. When the dough cycle is finished kneading, stop the machine and remove the dough to a lightly floured surface. Divide the dough in to 8 equal size chunks.

On a lightly floured surface coat both sides of the dough with flour and roll out thinly to a round shape.

Cook one tortilla at a time in a heavy frying pan lightly coated with oil. Cook for 2 minutes on each side or until they have dark brown looking spots. Remove from the pan to a plate and cover with a towel.

Tip

Brown bread flour or a mix half brown half white also works well.

Foccacia Bread Sticks-Bread Machine Recipe

Cook time: 20 Min  Prep time: 2 Hr   Serves: lots

Ingredients

FOCCACIA BREAD RECIPE FOR BREAD MACHINE

1 c hot water (80°f)

2 Tbsp olive oil

3 c all purpose flour, sifted

2 Tbsp each of powdered milk and sugar

11/2 tsp salt

2 tsp active dry yeast

TOPPING

1/2 stick butter, melted

1/2 tsp granulated garlic

1/2 c parmesan cheese, grated

1/2 tsp dried parsley

Directions

1. Melt butter on stove with garlic and salt.

2. For dough: Place wet ingredients into bread machine, add dry ingredients with yeast being the last thing you add, place it on top of flour. Run bread machine on "dough" cycle. When dough has finished rising, remove and pat into large cookie sheet. Let rise again. Then punch down with fingertips and make indentions in dough. Generously brush on garlic butter, and sprinkle on cheese and parsley. Bake 20 min. at 400°. Cut into strips.

Potato Bread

If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.

This recipe makes 1 loaf

Ingredients

Small Loaf

·         ¾ cup, plus 2 TBSP Water

·         2 TBSP Vegetable Oil

·         2+1/4 cups Bread Flour

·         2 TBSP Sugar

·         1 tsp Salt

·         ¾ tsp Lemon zest

·         ¼ tsp White pepper

·         1+1/2 tsp Dried minced onions

·         ¼ cup Potato flakes

·         1+1/2 tsp Active Dry Yeast

·          

Medium Loaf

·         1+1/4 cup Water

·         3 TBSP Vegetable Oil

·         3 cups Bread Flour

·         3 TBSP Sugar

·         1+1/2 tsp Salt

·         1 tsp Lemon zest

·         ½ tsp White pepper

·         2 tsp Dried minced onions

·         ½ cup Potato flakes

·         2+1/4 tsp Active Dry Yeast

·          

Large Loaf

·         1+2/3 cup Water

·         ¼ cup Vegetable Oil

·         4 cups Bread Flour

·         ¼ cup Sugar

·         2 tsp Salt

·         1+1/2 tsp Lemon zest

·         ¾ tsp White pepper

·         1 TBSP Dried minced onions

·         ¾ cup Potato flakes

·         3 tsp Active Dry Yeast

Instructions

1.     Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust.

2.      

3.     Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

4.      

5.     *You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Pita Pocket Bread (Bread Machine) Recipe

Ingredients

·         1 1/3 cups warm water

·         2 tablespoons olive oil

·         1 tablespoon sugar

·         1 1/4 teaspoons salt

·         2 cups white flour

·         1 1/3 cups whole wheat flour

·         2 1/2 teaspoons yeast

Directions

Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first). Program for DOUGH or MANUAL. After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet. Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk. Bake for five minutes (tops will be puffed and beginning to brown). Cut each circle in half to form two pockets. Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.

TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & whole wheat flours together in a separate bowl, then add to liquids, mixing until well-blended. Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume. Continue instructions from rising time (above).

Challah

This egg-rich bread is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast.

Yield: 1 loaf

Ingredients

·         1 cup water

·         2 eggs (room temperature)

·         1½ Tbsp vegetable oil

·         3 cups bread flour

·         2 tsp salt

·         2 Tbsp sugar

·         2¼ tsp RED STAR Active Dry Yeast

Instructions

Bread Machine Method

1.     Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping, Rising and Baking directions below. See our Bread Machine section for more helpful tips and information.

2.      

Mixer Methods

1.     Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.

2.      

3.     Hand-Held Mixer Method

4.     Combine dry ingredients and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

5.      

6.     Stand Mixer Method

7.     Combine dry ingredients and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

8.      

9.     Food Processor Method

10.  Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add eggs and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

11.   

Rising, Shaping and Baking

1.     Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 6-inch rectangle. Cut into two 3 x 12-inch strips. Twist the strips together. Place in a 9 x 5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching. For a shiny crust, brush with a combination of 1 slightly beaten egg and 1 tablespoon water. Sprinkle with sesame seeds, if desired. Bake in preheated 400º F oven 20 to 25 minutes. Remove from pan; cool.

2.      

3.     *You can substitute Quick Rise (instant, fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

4.      

5.     This recipe was featured at Food Wanderings.

Nutrition Information

Serving size: 1 Calories: 170 Total Fat: 3g Saturated fat: 0g Carbohydrates: 29g Sugar: 4g Sodium: 400mg Fiber: 1g Protein: 5g Cholesterol: 35mg

White Bread #3

Here's the perfect white bread recipe for the people who love homemade bread.

THIS RECIPE MAKES 1 LOAF

Ingredients

Medium

·         1 cup Water

·         2 TBSP Oil

·         3 cup Bread Flour

·         1 tsp Salt

·         2 TBSP Sugar

·         2+1/4 tsp Active Dry Yeast

·          

Large

·         1+1/3 cup Water

·         3 TBSP Oil

·         4 cup Bread Flour

·         1+1/2 tsp Salt

·         3 TBSP Sugar

·         1 TBSP Active Dry Yeast

Instructions

BREAD MACHINE METHOD

1.      

2.     Have water at 80°F and all other ingredients at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

3.      

MIXER METHODS

1.      

2.     Combine 1 cup flour and other dry ingredients in mixing bowl. Combine water and oil; heat to 120 to 130°F.

3.      

4.     Hand-Held Mixer Method

5.     Add liquid ingredients to dry mixture; blend on low speed. Beat 3 to 4 minutes on medium speed. By hand stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

6.      

7.     Stand Mixer Method

8.     Add liquid ingredients to dry mixture; mix with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

9.      

FOOD PROCESSOR METHOD

1.      

2.     Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides of bowl. Use additional flour if necessary.

3.      

RISING, SHAPING, AND BAKING

1.      

2.     Place dough in lightly oiled bowl and turn to grease top. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on rack.

3.      

4.     *You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.