Amsterdam Stol Using Bread Machine Recipes

30 BEST BREAD MACHINE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fresh bread in 30 minutes or less!

SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE

Steps:

• Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
• Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

BREAD MACHINE BROETCHEN

Steps:

• Place first six ingredients in bread machine pan in the order listed. Place pan in bread machine and set to the "dough" setting. Let 'er run!
• When dough setting is complete, sprinkle the ½ Cup (approximately- you may need more or less depending on the humidity of your kitchen) bread flour on a clean surface and dump the dough out onto it. Knead for 10-12 strokes. Form the dough into 10 oblong rolls of equal size, then turn them so that they are dusted with flour on all sides. Let them rest right there on the floured surface for 10 minutes. (They've been through a lot and are tired!).
• Transfer the rolls onto a greased baking sheet. Cover with a clean cloth and let rise in a warm place until about double in size, about 35 minutes.
• Position a rack in your oven about 6-7 inches from the top of the oven. Put another rack in the bottom third of the oven. Heat the oven to 450F (230C).
• While the oven is heating make a shallow slit in the top of the broetchen with a sharp knife, if you wish. Brush them gently with the beaten egg white.
• Place the ice in a small oven-safe pan (like a pie plate). Place the pan of ice on the bottom oven rack and the broetchen on the top rack. The ice will create a steam in the oven that, combined with the egg wash, will give the broetchen that soft yet firm crust it is so famous for.
• Bake 12-15 minutes, or until the broetchen is golden brown.

TRADITIONAL STOLLEN

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

VERY EASY STROMBOLI

Steps:

• Select settings for your bread machine for dough.
• Add liquid ingredients to pan.
• Add dry ingredients, except yeast, to pan.
• Tap pan to settle dry ingredients, pushing some of the mixture into corners.
• Make a well in center of dry ingredients; add yeast.
• Lock pan into bread maker.
• Program for dough.
• Program timer if used.
• Start bread maker.
• When done, unlock pan from bread maker.
• Place dough onto floured surface.
• Cut in 2 pieces for thick crust, 3 pieces for thinner crust.
• Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust.
• Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2.
• be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal.
• roll to make a 14 inch loaf making sure to not wrap tightly.
• Place diagonal slices across top about every 2 inches to vent.
• Bake at 350°F for 30-40 minutes.
• Place on oven broiler pan greased (no foil) so any oil from pepperoni can run to bottom pan not soaking into crust.

AMSTERDAM STOL (USING BREAD MACHINE)

Steps:

• Zest the lemon partly; you need about 2 tsp of zest. Put currants in bowl with hot water and soak circa 15 minutes Put milk, bread mix (with yeast), sugar, zest, and cinnamon in bread machine and put it on its dough cycle. Cut apricots and prunes in small pieces and add while the machine is kneading. Drain the currants and add while the machine is kneading. Break the Amaretti in small pieces and add about two minutes before the end of the kneading phase. Allow the dough to rise in the machine.
• Form almond paste into a roll. Dust bench with flour; take dough out of bread machine when ready and form on bench into an oval. Press a long indentation into the top of the dough, push in the almond paste roll, and fold dough around almond paste. Put on a well-greased baking sheet and bake at 200 deg C (390 deg F) until golden brown and cooked (circa 30 mins); if necessary cover with alufoil for about 10 mins to prevent it from browning too much. Take out of oven (optionally: brush with melted butter to enhance gloss) and allow to cool.