GILLIKIN'S FAVORITE BREADS

By Carlton J. Gillikin Jr.

Gillikin's Favorite Breads

This book contains favorite bread recipes of the Gillikin family, Schnecksville, Pennsylvania. The recipes in this book were prepared and baked in a DAK Turbo IV bread maker.   More information about DAK Bread Makers can be found at their DAK Web Site (No longer available - select to see note below).  Ingredient portions are based on a full 3 1/2 pound loaf. Measure the ingredients and place them in the pan in the order specified, but start from the bottom of the list and move up. So typically, the yeast is your first ingredient.

Our DAK bread making machine was a 1993 gift from in-laws Nettie and Marlyn Wall of Kirkland, Washington. It has made many fine and enjoyable loaves for our family of six.

Special thanks to wife Dianne, and children Caitlyn (age 8), Jay (age 6), Kevin (Age 4) and Ben (Age 3) who tasted, offered suggestions and improvements and selected these recipes as their favorites.

****  =  Indicates the Gillikin 4-star favorite.

Carl Gillikin

First Some Tips

· Typically, I don't use the Turbo feature of the DAK bread maker, unless we are in a hurry for a loaf.

· I use a large coffee cup (1-1/2 cup size) for the water, fill it with hot water from the tap, then nuke it in the microwave for about 35 seconds to bring the water temperature up to the 105 - 115 degrees needed to activate the yeast.

· For a change of pace from the bread maker's loaf size, I set the DAK to manual mode. Remove the dough after the second kneading and cut the dough into four equal pieces. Nicely form the pieces and place in 4 small loaf pans (3" x 6" x 2" high), slightly sprayed with Pam. Place in the oven with a hot pot of water until the loafs fully rise. Bake at 375 degrees for about 25 minutes or until done. Sometimes I'll brush with butter and sprinkle on sesame seeds after placing the dough in the pans.

· An alternative to the standard white flour bread, I'll add 1/2 cup whole wheat flour, in place of a 1/2 cup or the white flour.

OK, so here are some of our recipes...

Basic White Bread

· 1 1/2 cups Warm Water

· 1 Tablespoon of butter

· 2 Tablespoons of dry milk

· 1 Teaspoon of salt

· 1 Tablespoon of Sugar

· 4 Cups of Flour

· 1 Tablespoon of baking yeast

Cinnamon Raisin Bread ****

· 1 1/2 cups Warm Water or milk

· 1 Cup of raisins

· 1 Tablespoon of butter

· 2 Tablespoons of dry milk - Optional

· 1 Teaspoon of salt

· 1 Tablespoon of Cinnamon

· 2 Tablespoon of Sugar

· 4 Cups of Flour

· 1 Tablespoon of baking yeast

Variations:

¨ Add raisins at the beep, middle of second kneading, as they will tend to remain whole.

¨ Don't add any raisin for just cinnamon bread.

Pizza Loaf Bread - Not for pizza dough

· 1 1/2 cups Warm Water

· 1 Tablespoon of butter

· 2 Tablespoons of dry milk - Optional

· 1 Tablespoon of pizza seasoning

· 1 Teaspoon of salt

· 1 Tablespoon of Sugar

· 4 Cups of Flour

· 1 Tablespoon of baking yeast

Pizza Dough

The Dough:

· 1 1/2 cups Warm Water

· 1 Tablespoon of butter

· 2 Tablespoons of dry milk

· 1 Teaspoon of salt

· 1 Tablespoon of Sugar

· 4 Cups of Flour

· 1 Tablespoon of baking yeast

The Sauce:

· 1 Can Tomato Paste

· 1/2 Cup water

· 1 Teaspoon salt

· 1 Teaspoon oregano

· 1/4 teaspoon garlic or onion powder

· 1/8 teaspoon pepper

· Mix and let stand an hour

Manual mode, divide in half, roll to 16" x 12" and place on cookie sheets. Add sauce, toppings and bake at 400 degrees , 25 minutes

Soft Pretzels ****

· 1 1/2 cups Warm Water

· 1 Tablespoon of butter

· 2 Tablespoons of dry milk

· 1 Teaspoon of salt

· 1 Teaspoon of Sugar

· 4 Cups of Flour

· 1 Tablespoon of baking yeast

· 1 egg, beaten (don't add to mix)

· Coarse salt (don't add to mix)

Mix in manual mode, roll out to 18" x 12", cut in 16 equal parts by 18" long (tip - use pizza slicer). Roll each part into ropes and twist into a pretzel shape. Place on greased baking sheets (use Alum. Foil) and brush pretzel with the beaten egg. Sprinkle with salt and bake at 425 degrees for about 20 minutes or until golden brown. Store in loose fitting container.

Cornmeal Bread - Honey ****

· 1 cup Warm Water

· 2 Tablespoon of butter

· 2 eggs

· 2 Tablespoons of dry milk

· 2 Teaspoon of salt

· 1/4 Cup of honey

· 1 Cup of yellow cornmeal

· 3 Cups of Flour

· 1 1/4 Tablespoons of baking yeast

Better baked in 4 individual 3x6x2 bread pans - see Tips

Pumpkin Bread

· 3/4 cup Warm Water

· 1/2 Can of Pumpkin

· 2 2/3 Tablespoons of vegetable oil

· 2 Tablespoons of dry milk - Optional

· 2 2/3 Tablespoons of honey

· 1 Teaspoon of salt

· 1/3 Teaspoon of ground cloves

· 1/3 Teaspoon of nutmeg

· 1/3 Teaspoon of allspice

· 1 1/3 Teaspoon of cinnamon

· 3 Cups of Flour

· 1 1/4 Tablespoons of baking yeast

Thats all Folks - Thanks for your visit

If you have any recipes you would like our family to try, please e-mail them to me.

- Go back to Rambo's (Carl Gillikin) Home Page

Author Carl Gillikin 1/96,  Revised 12/10/99