Harvest Bread Recipes for Your Bread Machine

It’s harvest time and there’s a lot you can do to make delicious harvest breads in your bread machine.

At this time of year harvest fruits and vegetables are everywhere from home gardens to farm stands and grocery stores. Everyone of them can be used to make a bread, pastry or autumn treat. We’re going to focus on three of the most prevalent harvest vegetables with recipes that are easy to make in your bread machine.

 

Buttery Butternut Squash Bread Recipe:

(Makes a 2 pound loaf)

Squash abounds at harvest time from zucchini to acorn to butternut squash. This recipe uses butternut squash as a foundation. It’s naturally sweet with some of the characteristics and color of pumpkin. This particular recipe is a batter bread that you can finish in the bread machine or pour into a pan and finish in the oven.

INGREDIENTS:

  • 2/3 cup of water
  • 4 eggs
  • 2 2/3 cups white sugar
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 2/3 cup of shortening
  • 2 cups pureed and cooked butternut squash
  • 3 1/3 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda

DIRECTIONS:

  1. Add all ingredients to the bread pan in the order indicated and select the dough course if you are going to finish the batter bread in the oven, or the white bread course if you want to finish the bread in the bread machine
  2. If you select the dough course, do the following: Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

 

Creamed Corn Bread Recipe:

(Makes a 1 pound loaf)

Corn appears in late summer and fall and this batter bread recipe uses creamed corn as a foundation. You can buy the creamed corn in a can or frozen or make it yourself. We’ll give you the creamed corn recipe and the bread recipe as well. Here again, you can finish this in your bread machine or in the oven. You could also pour the batter into cupcake cups if you want to make single serving sizes.

INGREDIENTS:

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Homemade creamed corn recipe

You don’t have to make this from scratch. You can buy creamed corn in the can. But if you’re a purist, here’s the recipe for creamed corn:

  • 2 cups of corn trimmed from the cob after boiling
  • 1 cup of heavy cream
  • 1 teaspoon of salt
  • 2 tablespoons of granulated sugar
  • 1/4 teaspoon of cracked black pepper
  • 2 tablespoons of butter
  • 1 cup of whole milk
  • 2 tablespoons of all purpose flour
  • 1/4 cup of grated parmesan cheese

DIRECTIONS FOR THE CREAMED CORN BREAD:

Add the ingredients to the bread pan in the order indicated and either select the pizza dough course or the batter bread course if you want to finish the loaf in the bread machine. If you are going to finish the loaf in the oven Preheat oven to 425° F./220° C. Place a lightly oiled 10-inch cast iron skillet into the oven. Pour the batter into the skillet. Bake until the creamed cornbread is golden brown and springs back upon the touch, about 20 minutes.

 

Sweet Onion Tarte Tatin Recipe:

(Makes one large tarte)

Sweet onions are mild in flavor and actually have a natural sweetness that comes out when sautéed or baked. Some varieties are simply referred to as sweet onions while others have brand names like Vidalia. If you can’t find sweet onions you can use yellow or red onions and get similar results.

This recipe features a dough you make with the dough cycle in your bread machine. We’ll then show you how to roll out the dough and make a sweet onion tarte that you finish in the oven.

INGREDIENTS:

  • 1 2/3 cups water (80° F./ 27° C.)
  • 2 tablespoons oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons dry milk
  • 4 1/2 cups bread flour
  • 2 teaspoons active dry yeast

DIRECTIONS:

  1. Add the ingredients to the bread pan in the order listed in the recipe and select the “Pizza Dough” cycle. If your machine does not have a “Pizza Dough” cycle you can select the standard “Dough cycle” and that should work fine.
  2. Once the dough is finished, dump it from the machine onto a floured surface Roll out the dough. You can also stretch the dough a bit with your hands. Don’t worry if you get an irregular shape. The dough should be as thick as the your baking sheet allows. After you’ve rolled out your dough, place the rolled dough onto a lightly oiled baking sheet. Once your dough is in place on the sheet you’re ready to top.

Sweet Onion Tarte Toppings:

INGREDIENTS:

  • 6 large Sweet onions thinly sliced
  • 3 tablespoons of olive oil + 2 tablespoons
  • 1 1/2 teaspoons of salt
  • 1 tablespoon of sugar
  • 2 tablespoons of balsamic vinegar
  • 1 egg yolk for glaze

DIRECTIONS:

  1. Sauté the sliced onions in 3 tablespoons of olive oil. Sprinkle onions with salt and stir in the pan. As the onions start to become translucent sprinkle with the sugar and continue to caramelize the onions. Add the balsamic vinegar and stir into the onion mixture.
  2. Sprinkle the remaining 2 tablespoons of olive oil on the dough. Top the dough with the onion mixture and fold the edges of the cough over the onions about 2 inches wide. Glaze the folded dough edges.
  3. Preheat oven to 425° F./220° C. Bake on the center rack in the oven for 20 minutes or until browned.

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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