skip to main content

Once-a-Week Cooking

Bread Maker Recipes?

25 years ago

Hi All,

I'm new to this forum, and think it's really great. I was just wondering in anyone had some really good recipes for a bread maker. I've tried some from my book, but they aren't quite as good as I thought they'd be.

Thank you!

Mary

Sort by:Oldest

Comments (12)

mamabirdx5_netzero_net
25 years ago
Besides using my crockpot my second favorite helper in my kitchen is my bread machine. They both help keep my kitchen cool in the summer. Here is one of our favorites. We use it often and I also make it in the dough cycle to roll out for pizza dough or dinner rolls.

White Bread
(Place all ingredients in bread machine in order given.)
water 1 cup
margarine or butter 3 tbs.
egg 1
sugar 2 tbs.
salt 1 1/2 tsp.
flour 3 1/2 cups (spread out with a knife to cover the liquid)
nonfat dry milk 1/3 cup
yeast 2 tsp.

Use the basic cycle of your machine.
On Sundays, I prepare a stew or roast in the crockpot, set up the bread machine, and also prepare the coffee maker so all I have to do is turn on the coffee maker when we get back from church. When we get home from church the house smells great and the rush is alleviated.

Don't be afraid to check the progress of your dough about 5 minutes into its cycle. If the dough seems too sticky add a tablespoon or two of flour or if its too dry add a tablespoon or two of water and check again. Don't be afraid to reset the cycle to the beginning if you have made several adjustments. Sometime the humidity in the air affects the texture of your dough. Bon appetit!
mamabirdx5_netzero_net
25 years ago
Cinnamon Raisin Bread
Use the Raisin, Sweet or Basic cycle on your machine.

Water 1 1/4 cups
Margarine or butter 2 Tbs.
Sugar 2 1/2 Tbs.
Salt 1 tsp.
Flour 3 1/2 cups
Yeast 2 tsp.

At beep or at rest period after the first kneading add:
1 cup raisins
Cinnamon 1 Tbs.

Another favorite. Mmm, mmm.
Related Discussions
New bread recipe - Fruit and Nut Breakfast Bread
Q
Comments (49)
Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna
...See More
Bread machine liquid sub (or Easter bread in machine recipe)
Q
Comments (2)
Hot Cross Buns and Greek Easter Bread come to mind, and Greek Easter Bread is a basic enriched Danish dough with anise flavoring or aniseed, and formed in a braid in a circle. #1. Find out how much the flour capacity is for your bread machine before using a non-bread machine recipe. For instance, my Zojirushi bread machines (V-20 and X-20) have a 5-cup capacity if I'm going to bake in it. The old Zojirushi S-15 had a 4-cup capacity. If I'm only use it to mix/knead the dough, I can use a larger amount of flour for a recipe - BUT - I take the dough out of the bread machine as soon as kneading is complete and proof it in a dough-rising bucket - NOT the bread machine. 2. As chas045 pointed out, check your dough. Check the condition of the dough during the first 5 minutes of kneading and adjust it for hydration at that time by adding more flour or adding more liquid - whatever is necessary - if the dough doesn't form a soft tacky ball. The amount of flour necessary for any bread recipe is just a good (or bad) guess. If the recipe called for high-gluten bread flour, and you used all-purpose flour, it would take more all-purpose flour (or less liquid) because of the lower gluten (protein) content in all-purpose flour. Gluten soaks hydration like a sponge, so you have to adjust to those differences if you switch from one flour type to another. 3. Do a search on-line for a bread machine recipe for "Easter bread" and try to locate one that is similar to what you are wanting to make and one that will work in your bread machine. Have a blessed Easter! -Grainlady
...See More
Foccacia Bread recipe for a bread maker?
Q
Comments (5)
Karen - Just yesterday I cracked my "Bread Machines for Dummies" in an effort to finally motivate to try my bread machine. Here's a paraphrased version of their recipe. Obviously not T&T but I'd expect it to be reliable. Dump in room temp ingredients in the following order: 1 cup water 2T olive oil 1t salt 4t sugar 3 cups flour 2.25t active dry yeast Select Dough or Manual setting. Once cycle is complete, shape into a ball on lightly floured surface. Place on greased cookie sheet and flatten to a 10" circle. Prick with a fork. Arrange toppings (suggestions are thinly sliced roasted pepper, sun-dried tomato, red onions, olives, green pepper, sesame seeds, sauteed onions with sugar and salt) and drizzle with olive oil. Sprinkle Italian seasoning, S&P to taste. Cover and let rise about 15 min. Bake in preheated 375 oven for 25 to 30 min. Good luck!
...See More
Question for the bread makers-thoughs on bread making for income
Q
Comments (8)
It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more).
...See More
leeb_netdoor_com
25 years ago
One of our favorite bread recipes was given to me by a friend. This is the only one I make now.

Quick Potato Bread

1 1/3 cup water
3 Tbl. butter or margarine
2 Tbl. + 1 1/2 tsp. sugar
1 tsp. salt
1/4 cup instant potato flakes
3 1/2 cups bread flour
2 tsp. yeast

Use the basic cycle on light crust. Place ingredients in bread maker according to instructions.
This makes the best toast with home made jelly. What a way to start the day. Enjoy!
gwdmf_hotmail_com
25 years ago
Robin Hood

Fleischmann's Yeast

allrecipes.com

Google.com bread machine recipes search.....
blhvn_nomlpls_com
25 years ago
And give this one a try:

Note: if you go to 'baker of the month' and check the previous month's winners, the November recipe is mine!

Here is a link that might be useful: SAF Yeast
sunshine_amy
24 years ago
I love whole-grain bread--but light ones, not brick-hard ones. The best thing we ever did for the quality of our whole grain breads was getting a grain mill. We buy whole grain wheat berries (cheap!) and just toss them in the mill. In about 15 seconds we have fresh, nutrition-packed flour, that is so much moister and lighter than anything you can buy. I used to always add about 50% white flour to all of my whole-grain recipes, because they were too dense, but now I add just a little, or none, and I love the results.

Grain mills vary a lot in the quality of flour they produce (how fine the flour will be ground), and time it takes to grind it. I have a Whisper Mill, which I highly recommend. The link below talks about the nutritional benefit of grinding your own grain, and compares several grain mills.

Here is a link that might be useful: About grinding your own grain
mbradford1_charter_net
24 years ago
Sunshine Amy,
I been thinking of getting a grain mill for awhile, but wonder: Where do you purchase your wheat? Are you able to get it locally or do you order it (and if so, from where?)? I know it would be more nutritious and tasty, but I want to make sure I have a good source of grain before purchasing a mill. Thanks! Valerie
bugs_niagara_com
24 years ago
This is nothing fancy and even though there are little ingredients but makes an excellent white bread. I like it because it leaves out the extras and it doesnt stick either.
Put in pan in order given
1 cup plus 1T warm water
3 cups flour, tap sides of pan to settle
1 t salt
make shallow well in center and add 1 T yeast
I usually bake rapid or regular on medium
greatgranny2011_yahoo_com
15 years ago
none of these bread recipes give the loaf size
jackie643
12 years ago
FALL SWEET POTATO BREAD

INGREDIENTS FOR = 1 & 1/2 LB LOAF

3/4 CUP = WATER
1/2 CUP = CHOPPED, PEELED SWEET POTATOES
4 TSP = BUTTER OR MARGARIN
3 CUPS = BREAD FLOUR ( OR ALL= PURPOSE )
3 TBS = NONFAT DRY MILK ( POWDER )
1 TBS = BROWN SUGAR
3/4 TSP = SALT
1 & 1/4 TSP = ACTIVE DRY YEAST ( OR RAPID RISE )

COMBINE = ALL DRY INGREDIENTS " EXCEPT YEAST " AND SET ASIDE.

IN A SMALL SAUCEPAN COMBINE WATER, AND SWEET POTATO,
BRING TO A BOIL & REDUCE HEAT, COVER AND SIMMER
ABOUT 15 MINUTES OR UNTIL TENDER." DO NOT DRAIN ! "
MASH POTATOES IN WATER, (WITH FORK)
MEASURE POTATO MIXTURE, AND ADD ENOUGH WATER TO MAKE 1 & 1/4 CUPS MIXTURE.
COOL SLIGHTLY TO 120 DEGREE.

IN BREAD MACHINE PUT IN SWEET POTATO MIXTURE.
THEN DRY INGREDIENTS " EXCEPT YEAST " ON TOP OF LIQUID, ( DON'T MIX )

IN CENTER OF DRY MIXTURE MAKE A SMALL INDENTATION, AND PUT YEAST IN IT.

IN ALL FOUR CORNERS PUT A PAT OF BUTTER.

ALWAYS PUT LIQUID IN MACHINE FIRST.

SET ON BASIC, ( OR BASIC RAPID ) & MEDIUM COLOR.
PER SERVING: 72 CAL, 14 G CARB, 0 CHOLESTEROL,
1 G TOTAL FAT, ( 0 G SATURATED ) 81 MG SODIUM.

VERY GOOD TOASTED OR WARM.
marc_ia
12 years ago
Janice, I was thinking the same thing...are these two pound size or one pound........and I will testify to the whisper ill. I love mine. I've had it for years...love love love the smell of freshly ground flour. It's amazing.
baby_2u
12 years ago
+ 1 cup warm water (110 degrees F/45 degrees C)
+ 2 tablespoons white sugar
+ 1 (.25 ounce) package bread machine yeast
+ 1/4 cup vegetable oil
+ 3 cups bread flour
+ 1 teaspoon salt

1. Place the water, sugar and yeast in the pan of the bread machine.
Let the yeast dissolve and foam
for 10 minutes.
Add the oil, flour and salt to the
yeast.
Select Basic or White Bread setting, and
press Start.

This is a very easy and fool proof recipe...and the bread tastes great too

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

DECORATING GUIDES Mood Makers: Make Your Home Inspiring

By Kristie Barnett, The Decorologist

Inspiration freshens our minds and uplifts our spirits. See how to style your rooms to be a wonderful source of it in your home

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

SHOP HOUZZ Shop Houzz: Bake Your Way Through Winter

What gray skies? All we’re noticing is the heavenly scent of bread and pies

0

SHOP HOUZZ Shop Houzz: Kitchen Countertop Storage Done Right

Jars, bread boxes and other organizing wonders for your neatest, prettiest counters yet

0

SHOP HOUZZ Houzz Products: Say ‘Prost’ to Oktoberfest

Celebrate the harvest season Bavarian-style with steins of beer, sausages and rustic pieces — plus 2 party recipes

KITCHEN DESIGN Kitchen of the Week: Small, Creatively Used Kitchen

By Vanessa Brunner

A food blogger whips up recipes out of a tiny Oklahoma kitchen — and sometimes spills over to the dining room table

Sponsored

Virginia Kitchen & Bath

157 Reviews

Virginia's Award Winning One Stop Kitchen & Bath Remodeling Resource