Editor’s note: We are working on providing our audiences with all possible recipes for your bread machine. All recipes are fully tested to make sure both quality and the best outcome. All photos provided are real. Should there be any bread recipes, not provided, please contact us and we will post it! You can view all the recipes in a simple list here.
Peanut Butter Cookies RecipeBy Steve NubiePeanut butter cookies are an afterschool favorite and they’re easy to whip up in your bread machine. The key is to make sure the peanut butter is at room-temperature. Cold peanut butter won’t incorporate well into the cookie batter in the bread machine. The pasta dough cycle works great for this recipe because it blends the dough without adding heat that you find in a rising cycle for other recipes. There are options you can explore like adding chocolate chips but we’re going to go with the traditional, pure peanut butter recipe for now with a mention of how you can add the chocolate if you like. Another thing you’ll notice is the signature markings on the cookies. This is done by dragging a fork over the top of the cookies to create ridges. This helps them bake and it’s how every peanut butter cookie looks.Basic Plain Bagel RecipeBy Steve NubieBagels are everyone’s favorite and can be found around the world. They’re a little complicated to make and bake, but your bread machine can make the process easier. The dough setting comes to the rescue once again, but you’ll have to finish these on the counter and then go through a boiling process before finishing in the oven. The effort is worth it and I’ll usually make a big bunch because they keep well and can also be refrigerated to extend they’re shelf life. This recipe is for a basic bagel but variations abound. Regardless of how you make your bagels they’re great whether topped with something as simple as some cream cheese or loaded with lox, onions and some capers. So, roll up your sleeves and let’s get started.Italian Gnocchi Dumplings RecipeBy Steve NubieEvery country and every culture has a dumpling recipe. The flavors and tastes are all unique but use a basic combination of flour, water and sometimes potatoes to make this staple food. We’re going to explore a classic Italian recipe for a dumpling called “Gnocchi.” Gnocchi are small, bite sized dumplings usually creased with a fork and either boiled and topped with butter or a sauce, or they can be immersed in a marinara or pesto to finish. This recipe starts with the dough setting on your bread machine and they are then cut and finished either in boiling water or in a simmering sauce.Walnut Chocolate Chip Cookies RecipeBy Steve NubieThere is a pasta dough cycle on many bread machines that can be used to make cookie dough. This simplifies the first step in the process and then the cookie dough is dolloped onto a baking sheet to be finished in the oven. This particular recipe makes a hearty and satisfying cookie with walnuts and chocolate chips. They’re chewy and delightfully sweet. They’re great for school lunches, after school or with a mid-afternoon cup of coffee or tea. You can omit the walnuts if you want or substitute any other type of nut like almonds or pistachios, but make sure you stay true to the one cup proportion for any type of nuts. You can even mix them up but for now we’re sticking with the walnuts.Pierogi (Polish Dumplings) RecipeBy Steve NubiePierogis are a form of stuffed dumpling popularized in Poland and now popular around the world. You can make the basic dough in your bread machine using the dough setting, and then turn the dough onto a flour surface, roll out and cut into circles. They’re traditionally stuffed with mashed potatoes or sauerkraut and we’ll cover both variations in this recipe. There are two other dumpling recipes you can find on our site for Spätzle and Gnocchi. Pierogis are typically served as a side dish at dinner and are often eaten alone at both breakfast and lunch. The typical cooking method is boiling gently in water or chicken broth, and sometimes they are sautéed in butter after they’re boiled. You could also steam them if you like.Mozzarella Herb Breadsticks RecipeBy Steve NubieThis breadstick recipe uses the pizza dough setting on your bread machine. The reason why is that there is not a rising cycle, just a mixing and kneading cycle to make the dough. The dough is then rolled out on a floured surface and topped with a variety of toppings. It’s then cut into fairly wide strips and allowed to rise before finishing in a conventional oven. What’s wonderful about this breadstick style is that it’s so easy and you can dip the soft breadsticks into a marinara, cheese sauce, or something as simple as melted butter or olive oil. They’re also a great accompaniment as-is to a traditional pasta meal, salads or soups and stews. That’s up to you.Italian Style Breadsticks RecipeBy Steve NubieThis is a classic breadstick recipe that results in a breadstick many of us are accustomed to seeing in a restaurant. They’re long and thin and extra crispy. They’re usually served as an appetizer or as a snack. They also go great with soups or salads. This recipe starts in the bread machine using the dough cycle and after they’re cut and rolled into breadstick shapes, they’re finished in the oven. You can make them shorter if you like but the long, thin breadstick is the traditional style.Soft Breadsticks RecipeBy Steve NubieThis breadstick style resembles a small, thin loaf of bread. You start it in the bread machine using the dough cycle and then transfer the dough to a floured surface where it’s cut into shape with a pizza cutter. They’re then glazed with an egg wash of egg yolk and water and dusted with herbs like parsley or oregano and a sprinkle of grated parmesan cheese. These breadsticks are great when dipped into a marinara or olive oil and can be served with pastas, soups or stews. They also make a great side for saladProsciutto-Parmesan Breadsticks RecipeBy Steve NubieThere are a variety of techniques and styles of breadstick. This recipe uses the “twisted-stick style.” This involves taking the dough and topping it with ingredients and then slicing it with a knife or pizza cutter into strips. The strips are then twisted incorporating the toppings or ingredients into the breadstick. For this recipe, we’re going to use prosciutto and grated parmesan cheese. Prosciutto is a variety of ham that is usually sliced very thin. We’re going to make the dough in the bread machine using the dough setting and then finish then in the oven.French Batard Loaf RecipeBy Steve NubieThe French batard is a larger loaf of bread. Much larger than a baguette. Many people think of the batard when they think of a traditional French bread. It should have a hollow sound after it’s baked and a brown and crispy crust. We we’re going to use the bread machine dough cycle to start this recipe and then top it with glazes and various other toppings like sesame seeds and poppy seeds. You can skip that step if you like, but the seeds make the loaf seem special.Ciabatta Bread RecipeBy Steve NubieCiabatta bread is a classic Italian style bread typically made for hearty sandwiches. The dough is actually a bit loose and wet and is a cross between a dough and a batter. You can make the Ciabatta dough in your bread machine, but resist the temptation to add more flour. You want it loose and wet so it’s pourable. You can make the dough in your bread machine using the dough setting but the actual Ciabatta is finished on an oiled or buttered baking sheet in the oven. The loose, dough will spread across the baking sheet so pour it on wisely so you don’t overflow. Like we said, this is a great bread for sandwiches from pastrami to ham and sliced beef. It’s great toasted and you can simply top with butter or jelly if you like. This approach worked and soon bakers all over Italy were following this recipe and it’s spread across the world. Some recipes include the addition of various herbs and the end result is a bread with large air pockets and a crispy crustFrench Baguettes RecipeBy Steve NubieFrench baguettes are a classic style of French bread with a long, skinny shape and a very crispy crust. Baguettes should be eaten after baking because they tend to harden if kept overnight although you could try wrapping them in a plastic bag or freezing them if you must. This bread starts with the basic baguette recipe in the bread machine and is then shaped and finished before being baked in the oven on a baking sheet topped with parchment paper. A signature mark of a baguette is a series of diagonal slashes across the top after the bread has risen.
