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.
Pizza Dough RecipeBy Steve NubiePizza dough is surprisingly easy to make in a bread machine. In fact, may bread machines have a dedicated pizza dough setting. If you’re machine does not you can use the regular dough setting, but remove the dough after the kneading cycle and let it rise on a floured surface for about 30 minutes. The most fun after you’ve made the dough is topping it with your favorite toppings. It usually starts with a pizza sauce followed by as many vegetables and meats as you want. The last step is usually a generous sprinkling of shredded mozzarella cheese. You can make any shape of size pizza that you like. In fact it’s fun to rollout mini pizzas and let everyone in the family choose their toppings.Banana Nut Bread RecipeBy Steve NubieThis is a classic batter bread recipe that uses over-ripe bananas to create a creamy texture and a burst of banana flavor. Like most batter breads this recipe calls for the use of baking soda and baking powder instead of yeast. The bread rises as it bakes. We’re going to use the Pizza dough setting for this bread because we’re going to finish it in the oven, and batter breads don’t need the rising cycle in the bread machine that you would get with the standard dough setting. This bread makes a great dessert and also goes great with tea at tea-time or with coffee at breakfast. Kids love the soft and creamy texture and it’s wonderful with a small pat of soft butter. Like all batter breads you won’t see the traditional dough ball in the bread machine, but rather a batter like consistency. That’s okay and to be expected.Date Nut Bread RecipeBy Steve NubieDates are an ancient fruit going back 4,000 years and have a syrupy sweetness that makes this bread recipe special. Dates have pits so make sure you either buy pitted dates or remove them before slicing. Dates are exceptionally nutritious as are the almonds featured in this recipe. The combination of wheat flour, rolled oats and bread flour are high in fiber and add to the nutritional profile. This is a great all-purpose bread for breakfast, lunch or dinner. The integrity of the loaf makes it a perfect sandwich bread for beef or poultry and like many breads, it’s great for French toast or simply toasted and buttered. While the chopped dates are intended to be incorporate into the dough, you can also top the dough after its risen to add a nice accent with a scattering of sliced dates.Harvest Fruit Bread RecipeBy Steve NubieLate summer and Autumn bring many fruits to harvest and often bring an added surprise to holiday celebrations. Typically, dried fruits are used in these kinds of recipes and have to either be added to the dough after the first kneading cycle which should be accompanied by a series of beeps, or in a fruit and nut hopper which will add the fruit at the appropriate time. You can blend and mix fruits in any combination but just make sure you don’t exceed the 1-cup proportion identified in the recipe. This recipe also calls for chopped pecans which can also be added either to the fruit and nut hopper or when you hear the beeps. You can substitute any kind of nut or nut combination, but once again you don’t want to exceed the 1/3 cup total indicated below. As a grace note you can always sprinkle some extra fruit or nut on the top of the dough after it has risen but make sure you do it quickly and before the baking cycle begins or your loaf may sink.No Yeast Whole Wheat Bread RecipeBy Steve NubieBreads made without yeast are often referred to as soda breads or cake breads. The reason is that they use either baking powder or baking soda in place of the yeast. You’ll also see eggs and milk often added as an ingredient to enhance the texture and the rise of the bread. These breads will not rise much after kneading but they will rise during the baking process. You’ll also notice that you do not achieve a traditional dough ball but rather a batter consistency. That’s to be expected so don’t add more flour.Sauerkraut Rye Bread RecipeBy Steve NubieThis is a popular Eastern European Bread Recipe that has sauerkraut as its dominant flavor note in a traditional rye bread. The sauerkraut is noticeable both in the flavor of the bread and as a crispy topping. It makes a great sandwich bread and is often served with robust soups and salads. The key is to drain and rinse the sauerkraut. The tart and piquant flavor of sauerkraut is caused by fermentation which actually creates a certain amount of alcohol that then reverts to vinegar. Yeast and vinegar don’t get along and if you don’t rinse the sauerkraut you’ll get a diminished rise in your loaf.Creamed Corn Bread RecipeBy Steve NubieThis is a batter bread recipe using creamed corn with traditional corn bread ingredients. It goes great with barbecue or chili. As a batter bread you will not see a dough ball that is customary with yeast breads. Cake breads use baking soda and/or baking powder to cause the bread to rise. The rise usually occurs towards the end of the baking process. This recipe uses canned, creamed corn and corn meal. The addition of eggs also helps the bread to rise and the small amount of vinegar interacts with the baking powder and baking soda to release carbon dioxide to further help the bread to rise while baking.No Yeast White Bread RecipeBy Steve NubieBreads made without yeast are often referred to as soda breads or cake breads. The reason is that they use either baking powder or baking soda in place of the yeast. You’ll also see eggs and milk often added as an ingredient to enhance the texture and the rise of the bread. These breads will not rise much after kneading but they will rise during the baking process. You’ll also notice that you do not achieve a traditional dough ball but rather a batter consistency. That’s to be expected so don’t add more flour.Walnut Beer Bread RecipeBy Steve NubieThis bread recipe is highly nutritious with a savory secret -onions. It combines wheat flour with bread flour in a 50/50 blend and the walnuts add to the nutritional value. The beer also has nutritional value but make sure it’s flat and warmed to 110°F./43°C. when you add it to the bread pan. The recipe calls for walnut oil but you can substitute olive oil if you don’t happen to have any walnut oil on hand. The rosemary adds to the savory flavor as well. Make sure you don’t add the nuts until you hear the audible beep signaling that the kneading cycle is almost over, or add them to a fruit and nut hopper if your bread machine has one. This bread is great with soups, chili and stews and also makes a great accompaniment to steaks and chops.Cinnamon – Currant Raisins Bread RecipeBy Steve NubieThis is a great breakfast bread that’s actually a cake or batter bread. That means you won’t end up with a dough ball but a blended batter-like consistency. It’s easy to make in the bread machine and tastes wonderful buttered. Also, because this is a batter-bread recipe you can add the currants at the beginning of the cycle. Batter breads are much gentler with fruits and nuts. A few words about currants: Currants are actually a type of raisin that are made from dried, black, seedless grapes. They differ from traditional raisins which are made from red grapes. They were originally a product of Greece but now are grown around the world in climates that accommodate grapes. You can substitute any raisin if you can’t find currants, but currants have a flavor that’s both intense and unique from regular raisins that you might want to try.Swedish Limpa Bread RecipeBy Steve NubieA Scandinavian tradition, this bread has a licorice flavor profile defined by the caraway, anise and fennel seeds in its recipe. It’s a traditional holiday bread and is often served at special occasions. Because the seeds are so small and don’t affect the dough texture they can be added at the beginning of the recipe. There’s no need to wait for a fruit and nut setting. This is also a great tea-bread and makes a wonderful dessert bread as well.Orange Nut Cake Bread RecipeBy Steve NubieThis is a cake bread recipe with an orange flavor profile. It’s often served as a tea-bread, a dessert bread or a breakfast bread. You will not get a dough-like consistency with this recipe. As a cake bread you’ll end up with more of a batter. It can be finished in the bread machine or you can pour the batter into a buttered bread pan. Use the pizza dough setting to simply make a batter which mixes and kneads but does not have a rise cycle. There’s no need for a cake bread batter to rise because it will do that in the oven while it bakes. The directions for baking this recipe both ways is identified in the directions below.
