10 Bread Machine Recipes To Try

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Does your bread machine, that you bought with good intentions, sit in a dark corner in your kitchen, sadly spending its days collecting dust? Need inspiration that really you can make tasty bread easily?

BreadCollage

Nonna’s Italian Bread

NIBread

White Whole Wheat Bread (1½ lb loaf)

bread1

Maple Seedy Whole Wheat Bread

Flaxsesamebread

Sesame Semolina Bread

Sesamebread

Good Old American Sandwich Bread (Bread Machine)

Sandwich1

Bread Machine Potato Bread

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Sunflower and Sesame Seed Bread

sunflowerbread

Maple Walnut Bread

walnutbread

Dill Bread

DillBreadSmall

Honey-Granola Bread

gran2

PS:

Over the years, it has been apparent that if one wants to buy me a gift I will love, buying me kitchen toys I would argue I don’t “need” will usually make me quite happy. Last year for an anniversary gift, Kirk surprised me with a Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker. My hard working old bread machine was dying and made a ton of noise when kneading (it was literally crossing the counter every loaf!). The Zojirushi does have a bit of a learning curve, but once I mastered it, wow….does it make a great loaf of bread. The thing that hooked me was the pan. I am a sucker for a traditional loaf size!

PS2: The white color is cheaper than black, so a bonus there….

Bread1

While you can make so much with the machine, honestly the recipe on the side of the machine is no fail. It makes an amazing loaf of bread that is tender and moist. Even the baby lines up when a hot loaf comes out (homemade bread is his gluten-cheat, and it doesn’t bother his skin like commercial bread does!)

Guilty-Pleasure Perfect White Bread:

Bread2

Craving it? Recipe is on the side of the bread machine ;-)

Cookbook Review: 300 Best Bread Machine Recipes

After tucking away my bread machine for the summer, it felt right to take it out and try out some new recipes. Last week I received a copy of 300 Best Bread Machine Recipes for review and jumped right in. While drooling over all the dessert breads and fresh pasta ideas (huh, how did I miss that before that I could make pasta dough in my machine?), I opted for a simple and basic recipe. A 100% whole wheat made vegan. The end results? One of the nicest loaves of bread I have baked. Rustic without being dense, the flavor being mild, made to be the layers of a luscious sandwich. To me, this is sandwich bread. And being able to have bread in a traditional shape has been nice. I am very appreciative of the bread machine Kirk surprised me with for our anniversary this past summer. The Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker is a real step up from my previous Breadman. I am hoping Kirk’s tummy can take homemade yeast bread again…after trial and error I think it comes down to avoiding heavy amounts of vital wheat gluten and allowing the bread to sit for a number of hours before eating. Hot bread seems to kill both our stomachs, once cool it is OK. Who knows why? The yeast? Maybe.

Look at that delightful interior – This book is well worth it if you love to bake!

Also…I found something very helpful in the book. Many bread recipes call for dry milk. It adds a lot to bread but with me not buying most dairy items anymore….I saw a next to the recipe about using milk instead of the water + dry milk called for. Oh duh. Gee, the obvious can go past me at times. So I used unsweetened almond milk. Worked perfectly. Use white whole wheat flour if you have it, it is lighter in texture than regular whole wheat.

100% Whole Wheat Bread (Adapted from pages 26-27)

Ingredients:

  • 1½ cups unsweetened almond milk
  • 1½ tsp fine sea salt
  • 3 Tbsp brown sugar, packed
  • 3 Tbsp neutral vegetable oil
  • 3¾ cups white whole wheat flour or whole wheat flour
  • 1¾ tsp dry active yeast

Directions:

Add ingredients in order (or as called for in bread machine directions). Set for whole wheat, 2 pound loaf.

Remove promptly after baking, let cool fully on a wire rack before slicing. Store loosely wrapped in a bread bag.

Makes one 2 pound loaf.

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

PS: I posted a great recipe for semi-raw Pistachio Halva bars yesterday on my other  blog, TrailCooking. Check them out, they get even better tasting after an overnight stay in the fridge!

Maple Seedy Bread

I took my favorite honey whole wheat bread and changed it into a vegan friendly 1½ lb loaf, perfect for thick sliced sandwiches. Normally I use raw seeds and nuts, in this case toasted flaxseed is amazing. I get mine at Trader Joe’s, it is hidden in the breakfast section.

It is a rhythm….I wake up, put the bread on in the machine, make breakfast (oats usually) and carry on with my day. If I happen to be out with the boys Kirk pulls the bread out 3½ hours or so later and when I get back we have lunch.

Maple Seedy Whole Wheat Bread

Ingredients:

Directions:

Add all the ingredients in order listed. Set for a Basic Loaf, medium crust in a Zojirushi Breadmachine, whole wheat 1½ lb loaf in other machines. Once baked, remove promptly and cool on a wire rack. Use with 24 hours for best taste.

Makes one 1½ lb loaf.

~Sarah

Honey Whole Wheat Bread & A New Bread Machine

A happy Summer Solstice to everyone! School let out today (way too many snow days had to be made up). It is sunny today and I am enjoying it. There are ripe strawberries waiting to be picked, when Walker gets up from his nap.

Last weekend was Kirk and mine’s wedding anniversary and my super awesome husband got me a new bread machine!

A long story it turned out to be. Kirk tried so hard to get me a gift I’d love and make it a surprise. Until the phone rang and I answered it. It was a customer service rep from King Arthur babbling on about how the bread machine I had ordered wasn’t available. Ouch. Kirk’s surprise was gone and he couldn’t get me what he wanted to order. No one had the Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker in stock. I wasn’t mad….but I posted on their Facebook page about Kirk’s disappointment and they listened, getting in touch with me via the blog. After talking it over I decided I’d be just as happy with the other model, the Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker. As a bonus it comes in white, which matches everything in my kitchen. They offered free shipping and sent it 2 Day, plus sent me a goodie box of flour, yeast, cinnamon, a dough scraper, dough whisk and more. Wow. So maybe his surprise was ruined but they did make up for it! Their boxing of the bread machine comes with a KA cookbook and tip sheets as well.

The new machine does have a learning curve. First, you don’t use the whole wheat cycle. Ignore it and use basic. Second there is no difference between 1½ and 2 lb loaves. Just set and go. Since I use warm water and don’t chill things like honey and molasses, the auto warming cycle is overkill. What I do is put the machine on, set it, start and then putter, adding the ingredients. By the time I have done that, cleaned up and put away everything the first kneading cycle is on. I do babysit the dough and make sure it isn’t too dry or wet (which should be done with any machine) until the first kneading is done, then I ignore it.

What I love is having a normal looking loaf of bread. It makes for easy sandwiches. No tall loaves of bread. The double paddles make kneading a snap.

This loaf of bread is amazing tasting. I put it on before breakfast, took it out at 10 am and we ate it at Noon. Yum! And this brings me to something. Kirk and I were at the grocery store, walking through the bread aisle and we both noticed something. What used to smell good doesn’t anymore. That smell of bread, carby goodness? Instead it is replaced by a chemical, stale odor that hangs in the air. All it takes is 2 to 3 weeks of daily bread making and you become spoiled. Bread can be as simple or fancy as you like, but why eat chemicals if you don’t need to?

With Ford out of school for the summer I can now go to making bread in the morning, instead of at night, as I was doing during the school year.

Honey Whole Wheat Bread

Ingredients:

  • 1¼ cups warm water
  • 2 Tbsp sunflower or other neutral oil
  • ¼ cup honey
  • 3 cups white whole wheat flour (plus more if needed)
  • ¼ cup Bob’s Red Mill Brown Sesame Seeds
  • 1½ tsp kosher salt
  • 1½ tsp active yeast

Directions:

Add all the ingredients in order listed. Set for a Basic Loaf, medium crust in a Zojirushi machine, whole wheat 1½ lb loaf in other machines. Once baked, remove promptly and cool on a wire rack. Use with 24 hours for best taste.

~Sarah

Two Days of Homemade Bread

Woke up to a morning that was cool with pockets of sun but no rain (finally), I loaded up the two youngest in their BOB Duallie stroller after breakfast and we set off for town. As I have mentioned before there is no straight path to “town”, due to the major 3 roads having few sidewalks. Once I make it out of our development, which is all private roads but safe, I am already in for ½ mile. Over the years I have found a couple of back ways to get to the grocery stores, where I only have a few yards of sketchy road walking. The downside is it takes me 5½ miles round trip to do this. I live in city limits! If I could walk the highway, that is one of the main roads, it would be under 3 miles round trip. Oh well, more exercise I suppose. We had a good time though, it was mild temperatures, breezy and the walking went fast. We picked up a sandwich and had lunch at a pocket park on the way back.

Now that the weather is getting nice I am hoping to wean myself off the car for as much as I can. The biggest issue I have faced is finding a route to the post office and library that avoids the dreaded 3rd main road (speed limit 35, people drive it like it is an expressway).

A certain toddler at the library yesterday – his highlight was watching a prisoner transfer between the local cops and the sheriff’s office in the parking lot. He thought it was hilarious…..

I think I have found a back route. The mileage will be bad and it has a very steep hill in the center that I will have to walk both ways, plus when I come back home I have a big hill to get to our house. But why am I crabbing? I NEED to do this. Good training for summer hiking!! Anyways…. time is something I have. The kids love the stroller. And we get outside. Just shows how pedestrian unfriendly my town is :(

But on to better things!

With us now firmly making bread every day (and by “we” that means me and them eating!) I am trying to keep things interesting by trying new variations daily. So what have we had the past two days?

Tuesday -

Golden Raisin Bread

Ingredients:

  • ¾ cup warm water
  • 2 Tbsp honey
  • 1 Tbsp vegetable oil, used sunflower
  • 1 tsp kosher salt
  • 1¼ cups organic all-purpose flour
  • ¾ cup white whole wheat flour
  • 1¼ tsp dry active yeast
  • 1/3 cup golden raisins

Directions:

Add the ingredients in order listed or as your bread machine calls for, reserving the raisins. Set for a 1 lb whole wheat loaf, medium crust. In the last few minutes of the second knead cycle add the raisins and let them knead in.

Once baked remove promptly, knock out and cool on a wire rack.

Makes a 1 pound loaf.

Wednesday -

Country Crust White Bread

Ingredients:

  • ¾ cup warm water
  • 1 Tbsp vegetable oil, used olive oil
  • 1 tsp kosher salt
  • 1½ Tbsp granulated sugar
  • 1 Tbsp dry milk
  • 2 cups organic all-purpose flour
  • 2 tsp dry active yeast

Directions:

Add the ingredients in order listed or as bread machine calls for. Set for a 1 lb white loaf, medium crust. Once baked remove promptly and knock out, cool on a wire rack.

Makes a 1 pound loaf.

And my anniversary present is slated to show up today! Lets just say it could make bread making even more fun! More to come soon!

~Sarah

Our Weekend Breads & Well, The Weekend!

Someday soon I really hope summer will visit us, for an extended period! Today it is sunny and gorgeous, a teaser of what we might get. And yesterday, Sunday, wasn’t that bad either! The kids kept me busy when I wasn’t in the kitchen making meals.

Walker smiling big:

In a happy mood:

Playing with the kayaks – it was an odd weekend, almost no one out on our lake! A wonderful weekend for paddling, Kirk got out twice -

The littlest one had his 4 month appointment this morning. My boys are not small. Alistaire was 26.5 inches tall and nearly 17 lbs…which explains why he wears size 9 month clothing at 4 months. Sigh!

Alistaire loves to stand, any chance he can get!

What did I make over the weekend for our daily bread? For Saturday we used up Friday’s loaf. Sunday’s bread was a white & whole wheat bread dotted with curry flavored sprouted sunflower seeds. Monday’s bread was more stade, a simple honey bread.

White & Whole Wheat Sunflower Bread

Ingredients:

  • 1 cup + 2 Tbsp warm water
  • 1½ Tbsp sunflower oil
  • 3 Tbsp granulated sugar
  • 1½ tsp fine sea salt
  • 1½ Tbsp dry milk
  • 2 2/3 cups all-purpose flour, preferably organic
  • 1/3 cup white whole wheat flour
  • 2 tsp dry active yeast
  • 3 Tbsp raw sunflower seeds (shelled) (used Kaia/Kaya sprouted curry)

Directions:

Add the ingredients as listed to a bread machine pan, with yeast on top, reserve the sunflower seeds. Set for a 1½ lb loaf white bread, medium crust. During the mixing and first kneading watch the dough for needing a spoonful more flour. Once the dough has mixed, add in the sunflower seeds.

Once baked, remove promptly and knock out, let cool on a wire rack before slicing. Store wrapped, use within a day or two for best results.

This loaf rose quite tall for a 1½ lb loaf, if your machine only goes that big and not to a 2 lb loaf, I wouldn’t recommend it. It worked fine in mine though, just barely below the lid once baked though.

Honey White & Whole Wheat Bread

Ingredients:

  • 1¼ cups warm water
  • 2 Tbsp honey
  • 1 Tbsp neutral oil, such as sunflower
  • ½ tsp fine sea salt
  • 1½ cups white whole wheat flour
  • 1 cup organic all-purpose flour
  • ¼ cup Vital Wheat Gluten Flour
  • 1½ tsp dry active yeast

Directions:

Add in order listed to your bread machine pan. Set for a 1½ lb whole wheat loaf, medium crust. Once baked, remove promptly, cool on a wire rack.

~Sarah

Two Takes on White Bread

Against all my railing on about white flour I’ll be honest, there are times I do like it. I thought it out and came to the conclusion that I am OK with using organic, stone ground unbleached all-purpose flour or similar periodically in my baking. There are things that taste only a certain way with sinful, silky grained white flour. And I was having feely-sorry-itis this week and two of our daily breads were naughty bread ;-)

The first was kneaded in the bread machine and baked free form on a baking sheet. A tender loaf, perfect for serving with dinners on the side. I adapted a recipe from Bob’s Red Mills website. The recipe can be made with either whole wheat or all-purpose flour, or a mix. All-purpose does give the lightest bread though.

Almond Meal Bread

Ingredients:

  • 1½ cups warm water
  • 2 Tbsp sunflower oil or other neutral vegetable oil
  • 4 cups organic all-purpose or white whole wheat flour
  • ½ cup Almond Meal/Flour
  • 2½ Tbsp granulated sugar
  • 2 Tbsp Nutritional Yeast Flakes
  • 2 tsp fine sea salt
  • 1 Tbsp active dry yeast

Directions:

Add the water and oil to your bread pan, top with dry ingredients, yeast on top. Set bread machine for dough cycle, 2 lb loaf size.

Line a large baking sheet with parchment paper, knock the dough out and shape gently into a round loaf. Cover loosely with plastic wrap, let rise in a warm place for 30 minutes.

Preheat the oven to 350°, bake the bread for 30 minutes or until golden on top. Remove from the oven, slide the paper on to a cooling rack, use a thin spatula under the bread and slide the paper out. Let cool fully before slicing.

For storage cut into quarters, freeze the quarters for later use at meals, it thaws quickly on the counter.

This loaf of bread comes from my bread machine’s cookbook Breadman TR2500BC Ultimate Plus 2-Pound Stainless-Steel Convection Breadmaker, on page 36. It is a nearly fail-safe loaf, the 1½ lb loaf is perfectly sized for sandwiches. Walker was howling when I told him he couldn’t have any till morning while it cooled.

Basic Bread Machine White Bread

Ingredients:

  • 1 cup + 2 Tbsp warm water
  • 1½ Tbsp sunflower or other neutral vegetable oil
  • 2 Tbsp granulated sugar
  • 1½ tsp kosher salt
  • 1½ Tbsp dry milk
  • 3¼ cups all-purpose organic flour
  • 1¾ tsp active dry yeast

Directions:

Add the water and oil to the bread pan, dry ingredients on top, with yeast last. Set for a 1½ lb white loaf, medium crust. Once baked, remove promptly and let cool on a rack before slicing.

~Sarah

Maple and Walnut Bread

A savory and dense bread machine loaf, it slices easily for hearty sandwiches.

Maple and Walnut Bread

Ingredients:

  • 1 cup water (80°)
  • ¼ cup vegetable oil, neutral such as sunflower
  • ¼ cup pure maple syrup
  • 3 cups white whole wheat flour
  • 1 cup old-fashioned oats
  • ¾ cup finely chopped walnuts
  • 1 Tbsp Vital Wheat Gluten Flour
  • 1½ tsp kosher salt
  • 2 tsp active dry yeast

Directions:

Add the liquids to bread pan, then dry in order listed, with yeast on top.

Set for whole wheat cycle, 1½ lb loaf, medium crust.

Watch the dough in its first kneading, it may need up to ¼ cup additional water added in.

Once baked knock out, cool fully on a wire rack before cutting. Store wrapped, use within 2 days for best taste.

Makes one 1½ lb loaf.

~Sarah

Three Bread Recipes

A compilation of bread recipes I have made this past week. Two are bread machine friendly, the third is old-school. Even with the third recipe, I still spend more time writing up my recipes than I do actually baking bread (mostly because I write-up my blog posts when the baby is sleeping and the toddler isn’t ripping up the house….and I tend to get distracted in those rare moments of quiet..ooh..Facebook! The news! Pinterest! OK! back to writing!!) Overall bread making has become an enjoyable part of my daily life now. I keep trying new ideas and recipes, no reason to eat the same bread every day if one doesn’t have to. The guys like it as well, so it encourages me to keep going.

Speaking of The Baby (Alistaire) he will be 4 months this week. Time is going by too fast.

Up first I was bad and pulled out some (gasp) white flour to try out a new recipe from The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine, on page 202. Who knew white bread could become a treat ;-) I used a bag of Bob’s Red Mill unbleached organic flour that I have hidden away for these special breads.

At over 600 pages it is a bible on making breads, it also touches on pasta, which I will be working on soon. My Mother In-Law passed on to me her old manual pasta machine, of which Kirk remembers helping with. Keep an eye out for me getting into that mess….

Semolina Country Bread

Ingredients:

Directions:

Add the wet ingredients into bread pan, followed by the dry, with yeast on top. Set for a 1½ lb loaf of French bread, medium crust. (Or follow bread machines directions)

After baking remove promptly, knock out of the pan and rest on a cooling rack. Let cool fully, then store in a bread bag, use within 2 days.

From my Breadman TR2500BC Ultimate Plus 2-Pound Stainless-Steel Convection Breadmaker cookbook, on page 52. The 1½ lb loaf is the perfect size for sandwiches. The molasses gives the bread a deep color and a pleasing flavor. I used freshly ground white whole wheat berries for the flour.

100% Whole Wheat Bread

Ingredients:

  • 1 cup + 3 Tbsp warm water (80°)
  • 3 Tbsp molasses
  • 2 Tbsp sunflower oil
  • 1½ tsp kosher salt
  • 13 ounces white whole wheat flour (3¼ cups) + more as needed
  • 2 Tbsp dry milk
  • 1½ tsp active dry yeast

Directions:

Add the wet ingredients into bread pan, followed by the dry, with yeast on top. Set for a 1½ lb loaf of whole wheat bread. (Or follow bread machines directions) Watch during the first kneading, adding more flour as needed.

After baking remove promptly, knock out of the pan and rest on a cooling rack. Let cool fully, then store in a bread bag, use within 2 days.

This recipe I found on Bob’s Red Mill website. I cut and froze one of the loaves, so we’d have emergency bread.

Honey Oatmeal Bread

Ingredients:

½ cup Scottish Oatmeal
1 Tbsp fine sea salt
¼ cup sunflower oil
1/3 cup honey
2 cups milk
2 Tbsp active dry yeast
2 Tbsp Vital Wheat Gluten Flour
4-1/2 cups to 4-3/4 white whole wheat flour (18 to 20 ounces freshly ground)

Directions:
In a large mixing bowl combine 2 cups of the flour and the yeast. In a sauce pan heat milk, honey, oil and salt just till warm (115°). Add to dry mixture in mixing bowl. Beat at low-speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high-speed.

By hand, stir in oats, gluten and enough of the remaining flour to make a stiff dough. Turn out on a lightly floured surface and knead till smooth and elastic (8-10 minutes). Shape in a ball and place in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap and let rise in a warm place until double in size (about 45 minutes). Punch dough down; turn out on a lightly floured surface. Divide in half. Cover and let rest 10 minutes.

Shape into two loaves; place in two sprayed or lightly oiled metal bread pans. Cover and let rise in warm place till double (about 30 minutes). Bake at 375° for 35-40 minutes. Remove from pans; cool on wire racks. Makes 2 loaves

~Sarah

Adventures In Grinding Flour & A New Bread Recipe

There is something about rubbing freshly ground flour between your fingers. It has a grit, a texture, that you don’t get even in stone ground flour. I suppose this would have been highly undesirable in times past, peasant flour in a way. Yet, there is something alluring about it. The smell is incredible, it smells sweet. The flavor compares to nothing. It is fresh flour, ground minutes before you use it! I kept putting off grinding our flour until I painfully ran out of pre-ground flour and faced a stark truth: either I start grinding or I had to skulk my way into the store and buy flour – and admit that to Kirk – considering he had bought me 25 lbs of white wheat berries that were staring back at me. And that months ago Kirk had bought me a Vitamix Blender with the dry container on the side…I was out of excuses.

Frozen wheat berries ready to be ground after measured:

Grinding the flour in the dry container, it takes about a minute. I do 1½ cups berries each round, it seems to give better results, although you can do up to 2 cups at a time:

Closeup of the flour:

Freshly ground and ready to use:

As for the bread? A simple 6 ingredient recipe that I adapted from 100 Days of Real Food. It goes together quickly, although you should babysit the dough in the first kneading to make sure it is perfect. It is a simple bread where the freshly ground flour shines through in taste.

Honey White Whole Wheat Bread

Ingredients:

  • 1½ cups water (around 80°)
  • ¼ cup honey
  • 2 Tbsp extra virgin olive oil
  • 20 ounces freshly ground white whole wheat flour
  • ½ tsp fine sea salt
  • 2¼ tsp active yeast

Directions:

Add the water, honey and oil to the bread pan. Place 17 ounces of the flour on top. salt and yeast, set for a 2 lb whole wheat loaf, medium crust. During the first kneading watch the dough and add more flour as needed – you may need 2 to 3 ounces more, add it slowly, watching the dough knead, it should pull away from the sides and be smooth but not sticky.

After baking knock out and let cool fully before slicing.

Makes a 2 lb loaf. Store wrapped, best if eaten within 2 days.

~Sarah

Proudly made in our Vitamix Blender:

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