My bread machine broke this weekend so I went out and got another one because I have a ton of holiday baking to do this coming weekend. So, I had to test it out. I had some wheat flour to use up so I tried this recipe. It was good. Did not rise as much as I would have liked, but definetely a good bread.
Honey Grain Bread
From Oster Bread Machine Manual
1.5 pound loaf
1 cup water
2 tablespoons butter or margarine
1 and l/2 tablespoons honey
1 teaspoon salt
2 and 1/4 cups bread flour
1 cup whole wheat flour
l/2 cup quick cook oats
2 teaspoons active dry yeast
(I also added 1 tbsp vital gluten)
1) Measure and add tiquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a welt (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
odding ingredients. Measure the yeast and corefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press ‘Select” button to choose the Whole Wheat setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
7) Press the “Start/Stop” button.
I also tried these Chubby Hubby Truffles. I knew Jeff would love them with the pretzel/peanut butter combo. They were very good and very easy to make.
Peanut Butter-Pretzel Truffles (a.k.a. Chubby Hubby Truffles)
Yield: About 18 truffles
Prep Time: 20 minutes Chill Time: 1 hour, total
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.