Tuesday, May 18, 2010

Converting Recipes From Traditional to Bread Machine Use

This probably is not unusual. However, converting recipes from traditional to bread machine can be a bit tricky. Since hand-kneading or hand shaping is not necessary, it’s more difficult to know if your dough is the right consistency. Planning ahead is important to determine the correct dough amount. Accurate ingredient proportions and the best cycles/features, are also not to be taken for granted.
There are simple steps and tips to help convert your recipes correctly. Learning can be a really fun activity for the whole family. Kids don’t only learn plain arithmetic, but the basic elements of baking, as well. Remember, they too love magic in their bread. Don’t be discouraged if your bread doesn’t come out perfectly the first time. To improve the next loaf, try the following tips.
While old-fashioned bread pudding is already making a great come-back along with today’s reborn of traditional foods, either of its sweet or savory versions can be easy to make. You can cook right away. Here's the fun...
Since we are now in the modern times, why not make a blend of new ingredients cooked the old-fashioned way? Here are my new-fangled modern bread pudding recipes:
Fruit-Cocktail Pudding
 
Ingredients
  • 5 cups bread cubes, or torn into pieces
  • 2 cups sugar
  • 1 cup butter, not margarine
  • 1 teaspoon ground cinnamon
  • 8 eggs, slightly beaten
  • 2 cans fruit cocktail, drained and cut into tidbits
  • chopped nuts, optional
  • Whipped cream, optional
Directions
In a mixing bowl, beat together sugar, butter and cinnamon with an electric mixer for 1 minute, or 3 minutes by hand. Add eggs and beat until blended. Fold bread cubes and fruit cocktail tidbits into the creamed mixture then pour into crock pot. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. You may top with crushed nuts or whipped cream topping if desired. Serve warm or cold.
White Chocolate Pudding
 
Ingredients
  • 1 loaf bread, cubed or torn into pieces
  • 2 cups heavy cream
  • 2 cups milk
  • 1 1/4 cups white-chocolate chips
  • 1 1/2 cups sugar
  • 2 eggs, slightly beaten
  • 3 egg yolks, slightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups toasted pecans, crushed
Directions
Prepare chocolate chips in a large mixing bowl, set aside. In a saucepan, heat the cream over medium heat until simmering. Pour hot cream over the chocolate chips, whisking until the chips dissolve. Whisk sugar into the mixture then the milk, eggs, and vanilla to form a custard base. Add the bread cubes into the bowl, gently mixing to coat bread cubes with the custard base. Set mixture aside to allow the bread to soak for an hour. Toss once in a while so bread is thoroughly soaked into the custard base. For the meantime, heat the oven to 325 degrees, and grease a baking dish.
Toss the pecans into the soaked bread mixture, then pour the mixture into the baking dish. Cover loosely with foil, and bake for 45 to 50 minutes. Remove foil and increase the heat to 400 degrees. Continue baking for 10 minutes longer or until the top of pudding has lightly browned. You may top your bread pudding with whipped cream. Serve warm or cold.
If you find pudding-making hassle and time-consuming, let a bread machine do all the mixing. Don't worry if your finished product doesn't come out perfect...it sure is tasting great... so Goodluck:=)

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