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3/20/11

Light Rye Bread made in my new Breadmaker

I had a lovely Panasonic bread maker that served me well for many years but finally gave up the ghost.

For my birthday last week I received a new one, the Zoijrushi machine and I like it a lot.

I find the best things about bread machines to be it frees up the oven for other things on busy days and it makes great "dough" if you don't intend to bake it in the machine but want the convenience of using it to make a traditional recipe. Then baking it in a loaf pan or on a stone strewn with a bit of cornmeal.

Tonight I made a batch of the light rye and in the morning I will put on a batch of white as we are having a family dinner tomorrow at 1 o'clock. I have pulled a Boston butt previously smoked and frozen and mixed up a batch of "secret sauce" as we call it and it is all slowly simmering on low in the crock pot. 

Tomorrow I am also making a broccoli and chicken casserole for those not inclined to want BBQ pork for lunch. Thinking of a batch of brownies made special with chunks of Carmel mixed in and a tossed salad. We shall see what transpires as these are my current thoughts to be followed with pictures and recipes!! 

I"M BACK!!

These have been no posts as I was visiting my youngest grandchildren and oldest son north of Indianapolis last week.

These recipes are adapted from the Zojirushi recipes for model: BB-CEC20.

Here is the recipe for the light rye bread using the bread maker:

1 1/2 C. water
4 1/2 C. bread flour
2/3 C. rye flour
2 T. sugar
1 1/2 t. salt
2 T. butter
1 T. caraway seed
3 t. rapid rise yeast

Place all of the ingredients in the pan starting with the liquids and ending by making a trench in the top of the dry ingredients and placing the yeast in the trench but making sure it remains dry. Bake as the mfg. directs. Remove from the pan and cool before slicing. Yield 2 pounds.

Basic white bread using the bread maker:

1 1/2 C. water
4 1/2 C. bread flour
4 T. sugar
2 T. dry milk
2 t. salt
2 1/2 T. butter
1 T. rapid rise yeast

Place all of the ingredients in the pan starting with the liquid and ending by making a trench in the top of the dry ingredients and placing the yeast in the trench but making sure the yeast remains dry. Bake as the mfg. directs. Remove from the pan and cool before slicing. Yield 2 pounds. 

BBQ Pork is a big favorite and I had a whole smoked butt in the freezer that I thawed and pulled on Saturday for Sunday dinner. My special sauce is 3 C. favorite BBQ sauce (Sweet Baby Ray's) plus 1/4 C. hot sauce and 1 C. apple juice. Whisk all together and pour over the pulled pork in a crock pot slow cooker turned to low and leave overnight. The aroma will drive the neighborhood nuts if your windows and doors are open!!!


I made Chicken Broccoli casserole because I have broccoli I need to use up and because my two daughter-in-laws would probably be happier with this than the BBQ. It can act either as a side dish or a second entree. The recipe is adapted from the Lazarus restaurant cookbook. I omitted 2 C. of sliced fresh mushrooms from the recipe and used red bell pepper instead of green.

Back in the day the ladies of Evansville would purchase this from the restaurant by the bucket to serve at bridge games and afternoon events. It really is quite good.

Chicken Broccoli Casserole:

1 lb, fresh broccoli florets, blanched or steamed to tender crisp in 1/2 " pieces
1/4 lb. butter
2 C. celery diced
1 C. onion diced
1 medium red bell pepper diced
1 T. salt
1 t. pepper
1/4 t. garlic powder
1 1/4 lb. boneless skinless chicken breast cooked and diced
16 oz. cream cheese softened
1 C. shredded cheddar or Swiss cheese (can be mixed)

Saute in a large heavy bottomed pan in the butter all of the vegetables until they are tender crisp.
Add the chicken and seasonings.

Over low heat blend in the cream cheese stirring until it is melted. 

Pour the mixture into a buttered 9 x13" casserole dish and sprinkle with the shredded cheese. Bake in the oven at 350 degrees for 45 minutes until hot and boiling up around the edges. Yield 6 servings.




2 comments:

April Schroeder said...

The Rye bread recipe is completely whacked- that is way too much flour for 1 1/2 cups of water and 3 tablespoons of yeast? I just wasted all of those ingredients and time, I should have trusted my gut instinct that something was not right with that recipe.

Diane Cosby said...

Dear April,
You have my most sincere apology and gratitude for finding the typo in this recipe. I am so sorry to have caused you irritation and waste. I would never have knowingly had this happen to you or anyone else for the world. I read the comments every day and this is the first mistake in over 600 postings that has been found and brought to my attention. Again thank you and I am so very sorry. The typo was the 3 tablespoons of rapid rise yeast should have been 3 teaspoons and yes you were correct to question this. The rest of the recipe is correct as stated. There can always be a variance of about 1/4 to 1/2 cup of flour I find due to humidity and other weather/harvest related variations. Also this is a recipe specific to a 2 pound Zojirushi bread machine.
I am letting your sharp critique stand as I am not perfect though I try very hard to be as accurate as possible. Again, I am sorry for this error.
Diane