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Foolproof Bread Recipes






-1/2 Bread Recipes For Bosch Compact



1/2 Wheat /White WHITE



Warm Water

6 Cups

6-7 Cups

6 Cups

3 Cups

Real Salt

2 Tbs.

2 Tbs.

2 Tbs.

1 Tbs

Vegetable oil or Apple sauce

1/4 C. of each Total  1/2 C.

1/2 Cup

1/2 Cup optional

1/4 Cup

Liquid Lecithin

2 Tbs.

2 Tbs.

2 Tbs.

1 Tbs.


2/3 Cup


2/3 Cup


Brown Sugar







1 Cup


1 Cup

Dough Enhancer

2 Tbs.

2 Tbs.

2 Tbs.

1 Tbs

Vital Wheat Gluten

2 Tbs.

2 Tbs.

2 Tbs.

2 Tbs.

Flour- Bronze chief or Prairie Gold Wheat

Start with 8 C (Total 12-15 C.)

Start with 8  C (Total 13-16 C.)

12-14 Cups (7 Cups wheat, 7 C. White)

Start with 4 Cups. Total approx. 7 C.

Magic Mill Tofu Drink Mix or Powdered milk


1 Cup


 C. Optional

Potato Flakes


1 Cup


 C. Optional

Saf Instant Yeast

2  Tbs.

2 Tbs.

2 Tbs.

1  Tbs


For Bosch Universal Wheat, Combine 6 C. warm water & 8-9 cups fresh wheat flour. Using the dough hook mix to paste consistency. Mix in 2 Tbs. yeast then add salt, honey, oil lecithin & gluten. Turn machine to speed 1 and as the motor bears down increase to speed 2. Add additional flour until dough pulls away from sides of bowl -careful not to add too much flour. Let knead 7-8 minutes then add dough enhancer, knead 2 more minutes (total 10 minutes). Use shortening on your hands to form loaves. Take dough immediately from bowl pinch off enough dough to fill non-stick loaf pans 2/3 full. Press dough evenly into pan. cover with plastic to keep moist, let raise until doubled (approx. 1 inch above top of pan). Place in cold oven. Turn oven to 350

NBake 30-40 Minutes (when inside of loaf reaches 180 degrees the bread is done)

Yield: 5-6 11/2 lb. loaves

For Bosch Universal White, follow same instructions as Wheat except mix only 5-7 minutes once dough has pulled away from sides of bowl.

Yield: 5-6 1.5 lb. loaves

For Bosch Universal Wheat/White, Combine 7 Cups wheat flour, 2 cups white flour, vital gluten and yeast. Pour in 6 cups warm water & mix 1 minute. Cover bowl & let sponge (sit) 10-15 minutes. Add oil, lecithin, honey & salt. Turn mixer to speed 1 add additional flour until dough pulls away from sides of bowl as motor bears down turn mixer to speed 2 let knead 4-5 minutes. Add dough enhancer let knead 2 more minutes. If too sticky, add additional flour to eliminate stickiness. Take immediately out of bowl. Fill & press dough into loaf pans full. Follow wheat bread baking instructions.

Yield: approx. 5-6 1.5 lb. loaves.

For Bosch Universal Cinnamon Rolls Same mixing instructions as Wheat bread. Remove the dough once it's kneaded and roll it out on a lightly oiled surface into a large rectangle about 16x36 inches and approx. 1/4-inch thick. Melt 3/4 cube butter and spread it evenly over the dough. In a separate bowl mix 1.5 cups brown sugar with 3 tsp. Cinnamon. Spread mixture evenly over dough. Using the Bosch slicer shredder, coarse grating disc, shred 1 cup pecans. Spread them and 1.5 cups seedless raisins evenly over dough. Roll up dough to form a roll starting with the long side. Seal the seam by pinching dough together. With seam side down, cut into 1 inch slices using fish line or floss. (Slide string under the roll, cross it over the top, and pull apart) Place rolls on a non-stick baking sheet. Let rise until double in size.

Bake: 350 N13-18 min. Yield: 32 rolls

Soups & Salads Class



1/4 Cup of Butter                                                                     2 Tbsp. Fresh Cilantro


1 Large Onion   (1 cup)                                                            1 Tbsp. Dried Basil


1 Clove of garlic                                                                       2 Tsp. Chili Powder


2-4 Cups of diced Chicken                                                       1/4 Tsp. Cloves


3 Cups of Chicken Broth                                                          2 Cans Of Great Northern Beans


4 Tomatoes Optional


Step 1:    Melt butter in sauce pan with the onion and the garlic.


Step 2:     Stir remaining ingredients all together except tomato.


Step 3:      Heat to boil then reduce to low cover and simmer for 1 hr.

                  Stir occasionally.







5 Cups of Hot Water                                                           

6 Cups of Flour                                                                    

3 Tbsp. Yeast                                                                       

3 Eggs

4 Tsp. Salt

2/3 cup oil

6 Tbsp. Sugar                                                                       

Add additional flour until dough leaves the sides of the bowl.


Mix the water and flour together then add yeast and mix.  Add all other ingredients and mix for 5

minutes if you are making white bread.  If you are making whole wheat let knead for 10 minutes once the dough has cleaned the sides of the bowl.  Take dough out of machine,  form into balls and let rise one hour.  Bake on 350 for 20-25 minutes or until golden brown.








Cream of Broccoli Soup

1 C. Shirley J Soup Base

3 C. Water

6 oz. frozen broccoli or use fresh chopped broccoli, cooked.

Dash of pepper

Cook broccoli until tender.  In a sauce pan, whisk cream of soup base and water together.  Add broccoli to soup and simmer for 5 minutes.


Creamy 9 Bean Soup


3 C. 9 bean soup mix (may use your personal choice beans)

15 C. liquid (water)

1 can (12 oz) tomatoes, chopped with juice

1 onion, chopped

1/4 c. olive oil

1 ? lbs. Carrots, chopped

2 tsp. Salt

2 cloves garlic pressed


Pressure all ingredients on high for 30 minutes. Use the quick or natural release pressure.

                                                            Recipe from Cooking With Chef Brad II


Chicken Quinoa with Grapes


Place in pressure cooker:


1 3/4 C. Water

1 Tbsp. Olive oil

1/4 tsp. Salt


Bring to a boil.  Add:

1 C. White Quinoa


Bring to a boil again & immediately place on pressure lid.  Bring pressure to the 1st ring, lower heat & stabilize pressure for 10 minutes.  Let pressure release naturally.


Fluff the quinoa and add:

            ? cup cashews, halves                          1 cup cooked chicken (optional)

            1 cup seedless grapes, halved                           3 Tbsp. Chopped, fresh basil (or cilantro)

            1 medium onion, chopped                                 1 tsp. Lemon grass (optional)

Toss with Newman?s Own or a raspberry vinaigrette dressing.  Arrange on crisp lettuce.  Garnish with avocado slices.

                                                Recipe from Healthy Recipes, From the Heart of Our Homes

                                                                                    By Phyllis Stanley & Shirley Hienmets



Kamut Waldorf Salad


5-6 apples, chopped

1 C. golden Raisins

6 C. Kamut, cooked

2-3 C. fruit cocktail, drained (reserve juice)

1 C. Walnuts, chopped


Mix ingredients together



Reserved juice

1 C. mayonnaise

1/4 C. lemon juice

1/4 C. flax oil

!.4 C. Sugar

dash salt


In separate container, mix dressing.  Fold into dry ingredients.  Chill and serve cold.

                                                            Recipe from Cooking With Chef Brad II

BASIC PIZZA DOUGH:Full recipe: 6 pizza crusts Half Recipe: 3 pizza crusts

6 cups hot tap water
4 T. honey
6 cups whole wheat flour
Mix to a paste add:
2 T saf instant yeast
2 T real salt
add flour 1 cup at a time til mixture pulls
away from the sides of the bowl.
Knead 5 minutes- all white
8 minutes- half/half
10 minutes- wheat
Add 2 T dough enhancer
the last 2 minutes of kneading
Variation: add 2-3 cloves garlic, 2 tsp. basil and 2 tsp. oregano in with the water, honey and flour mixture for a more flavorful dough.
DIRECTIONS: Place baking stone in oven and pre-heat to 500 degrees. Roll crusts to desired shapes and sizes. Add favorite toppings and bake on stone for 7 minutes.

Pizza crusts can be baked for 3 minutes and then frozen for later use. They can store up to two months. Thaw for 1 hour before adding toppings and baking.

Use 1/6 of full pizza dough recipe or 1 cube butter - room temperature
Grated Parmesan

Pinch off a piece of dough and roll into a rectangle 12" x 8" and 1/4" thick. Cut into strips 3/4" wide and place on greased or parchment paper-covered bun pan. Allow to rise til double in size. Bake on pizza stone at 500 degrees for 7 minutes or until light brown.

Press garlic into butter and brush onto tops of cooked bread sticks. Sprinkle with Parmesan.


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