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Westerville bread baker enjoys her bread maker

October 7, 2010

WESTERVILLE - - Baking bread has long been Denise Kaelin’s specialty. A few years ago, Denise decided to purchase a bread machine, and since then has tried many new bread recipes.
Several of the recipes came with the instruction manual that accompanied the machine. As Denise tried the recipes from the pamphlet, she placed a star next to them. She recently noted that she’s used almost every recipe the booklet had to offer.
As for the bread machine, Denise said it does a thorough job and as an added perk, keeps her hands clean. However, she only sets it for the dough cycle as she prefers not to actually bake the bread in it. The few times she did use the machine to bake the bread, she thought the loaves came out too hard and also didn’t care for the shape of them.
Normally she uses a French bread pan, baking the bread into a more manageable shape and making the loaves easier to slice. Once a loaf has been sliced, Denise will freeze part of it, keeping it fresh for later.
Denise explained that she makes everything from dinner rolls and loaves, to cinnamon rolls. She favors her country white recipe for the rolls, while reserving the honey grain for a loaf. When honey is added to the mix, the bread will hold moisture as opposed to drying out so soon.
Next, she discussed her French bread recipe, which calls for basic ingredients and results in plainer tasting bread. She recommends this bread be made into garlic bread as a way to add in some flavor. For breakfast Denise suggests her apple walnut bread as it’s sweeter and is more moist.
When asked for any tips she could offer, Denise advised one to spread margarine over the top of the loaf after it has come out of the oven, to soften and add flavor. She also suggested consumers buy the two-pound bags of yeast. These bags are more economical than purchasing individual packets and can be stored cold when not needed. Measuring out 2 1/4 teaspoons from the bag is equal to one packet, which is what most recipes call for. Denise also warned to stay away from off-brand Splenda. She described it as having the consistency of fiberglass and didn’t get good results with it.
Denise also cautions that every oven is different, causing baking times to vary. Since she normally uses one long French bread pan instead of two standard loaf pans, the bake time takes a few more minutes. She suggests keeping a close eye on the bread while in the oven, at least until the recipe has been mastered.
For this article, Denise submitted some of her favorite bread recipes, as well as a pizza dough recipe and a canned pork recipe. Enjoy!

COUNTRY WHITE BREAD
7-9 – ounces warm milk
1 1/2 – teaspoons salt
1 – large egg
1 1/2 – tablespoons margarine
3 – teaspoons sugar
4 – cups sifted bread flour
2 – teaspoons yeast

Preheat oven to 400˚. In bread machine, mix on dough cycle. Form and bake. Turn oven down to 350˚ upon entry and bake approximately 30 minutes if using French bread pan.

HONEY GRAIN BREAD
9-11 – ounces warm water
1 1/2 – teaspoons salt
2 1/2 – tablespoons margarine
2 – tablespoons honey
2 1/2 – cups sifted bread flour
1 1/4 – cups whole wheat flour
2/3 – cup quick oatmeal
2 1/4 – teaspoons yeast

Preheat oven to 400˚. In bread machine, mix on dough cycle. Form and bake. Turn oven down to 350˚ upon entry and bake approximately 30 minutes if using French bread pan.

FRENCH BREAD
8-10 – ounces warm water
1 1/2 – teaspoons salt
2 – tablespoons vegetable oil
2 – teaspoons sugar
4 – cups sifted bread flour
2 – teaspoons yeast

Preheat oven to 400˚. In bread machine, mix on dough cycle. Form and bake. Turn oven down to 350˚ upon entry and bake approximately 30 minutes if using French bread pan.

APPLE WALNUT BREAD
7-9 – ounces warm unsweetened apple juice
1 – teaspoon salt
1 – large egg
3 – tablespoons margarine
1/4 – cup packed brown sugar
1/2 – cup chopped walnuts
4 – cups sifted bread flour
2 – teaspoons yeast
1/2 – teaspoon soda
1 1/4 – cinnamon

Preheat oven to 400˚. In bread machine, mix on dough cycle. Form and bake. Turn oven down to 350˚ upon entry and bake approximately 30 minutes if using French bread pan.

PIZZA DOUGH AND TOPPINGS
1 – cup warm water
3/4 – teaspoon salt
2 – tablespoon vegetable oil
1 – tablespoon sugar
3 – cups flour
2 1/4 – teaspoons yeast

In bread machine, mix on dough cycle. Form on oiled 15 inch pizza pan.
Add pizza toppings:
1 – can pizza sauce
1 – pound sausage or ground pork, browned and drained
Diced green peppers
Diced onions
1 – can of mushrooms
8 – ounces shredded mozzarella cheese

Bake for 20 minutes at 400˚.

CANNED PORK
14 – pounds fresh boneless pork, cut into 2 inch cubes
1 – teaspoon canning salt per quart jar

Brown pork, if desired or can put in jars raw. Pack meat into empty jars firmly with wooden spoon. Add salt to jar. Next add boiling water to within 1-inch of top of jar. Clean top rim of jar. Place lid on top of jar after the lid has been in hot water. Screw metal band on firmly. Process for 90 minutes in pressure cooker under 10 pounds pressure (75 minutes for pints).
Can be used for barbecued pork sandwiches by heating with favorite BBQ sauce or made into gravy to serve over rice or mashed potatoes.

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