Bread Machine Recipes

I’ve had my bread machine about 6 months now and wanted to trade some recipes. I would prefer that this thread contain recipes that you’ve actually used, troubleshot, and find to be keepers.

Listing out tips and tricks is cool too. For example, I find substituting beer for 1/2 or full amount of liquid usually has pretty good results (adds calories though). Also using the bread machine as a mixer and baking in the oven makes for better results.

I have a challenge in making good white sandwich bread. I’ve tried a bunch of recipes and haven’t come up with one that my wife or daughter like. Trying to make the good sandwich/toast white bread you can get in a bakery. A winner recipe and/or secrets for the baking would be greatly appreciated.

The following 3 recipes I’ve made numerous times and find to be pretty good.

  1. Butter Crescent rolls
    Great for breakfast or to accompany dinner. Even my mother in law likes these.
    1/4 cup milk (60 cc)
    1 egg
    2 tbls = 30 ml cup butter = (1/8 cup)
    1.5 cups flour
    1.5 tbls sugar (or 2 tbls honey and less milk)
    1 teas yeast
    2/3 teas Salt

1 tbls butter to brush on top
Dough cycle for top set ingredients
Punch down & let rise 10 minutes
Roll into 12 inch circle. Cut into 8 wedges & brush with butter Starting at wide end, loosely roll toward the point.want as many layers as possible.
Place rolls point down 3 inches apart, and let rise until doubled for 30-40 minutes Bake 375 degree oven (5 gas mark) for 8-10 minutes/golden brown(on 5 it’s 15-20 minutes). TRY 6 x12 minutes Remove from bsking sheet and cool on racks Try using olive oil…instead of margarine/butter cook on 6 and highest rack for 15 minutes

  1. Parmesan herb bread
    I’ve made many variations of this that are all pretty good. Can skip the parmesan, use fresh grated cheese, use different herbs, beer instead of water, not use tomato paste, etc. I just started using parmesan because I brought back an enormous Costco container of low grade grated parmesan.

3 cups bread flour
2.5 teas yeast
1/4 dry milk powder
1/4 cup parmesan
2 teas salt
Sugar for yeast (1 teas)
2.5 tbls olive oil
1 1/4 cups lukewarm water or beer
[2 teaspoon italian seasoning or can do a mix of oregano and basil]
Tomato paste (can substitute some tomato paste for liquid)

  1. bagels
    I can’t find a decent bagel in this town and have to make my own. Not trying to make the best bagels in the world, just something pretty tasty with the minimum amount of effort required. After more than 10 tries, I’ve come up with something that seems to make a pretty decent bagel. These freeze well (make sure you slice in half first). I want to make bagel variations in the future, but for now plain white bagels are pretty satisfying.

2 cup flour version (I make 5 bagels)
2/3 cup (150 cc) water (or 1/2 beer & 1/2 water)
1.5 tbsp sugar
1 teas salt
2 cups flour
1.5 teas yeast

-Dough needs to be dry (but not super dry)
-take out after mixing and form circle w/ 1 inch hole, let rise 15 minutes. [I found 30 minutes too long and a 50% rise makes bagel too bread like]
-Better Homes and Gardens has a broil, boil and bake method but it was not successful for me
-found using Potato water was nothing special
-1/2 beer & 1/2 water is good but adds calories

  • bake 15 minutes top rack on #6 and take out
    -Boil time is 30 seconds per side with roiling boil. 60 secs doesn’t taste as good. 90 secs way too long
    -1/2 cup flour = 1 big bagel. 2 cups = 5 bagels
    -Egg white is better than whole egg brushed on. Whole egg okay

-Insert ingredients in bread machine according to manufacturer’s instructions. Remove the dough from the machine after the first knead & Place dough on a floured surface.
-Divide 4-5 parts plus ball to test
-Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
-Let rise aprx. 15 minutes
-While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. -Drop test dough (see hints below). Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.
-for bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions.
-for bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

A bump and adding a couple of links that I’ve found useful to start with:
http://www.bhg.com/home/Bread-Machine-Recipes.html
http://www.cdkitchen.com/recipe/bre...ne-recipes.html
http://www.thatsmyhome.com/bakery/

One last bump. Doesn’t anyone out there use a bread machine?

Yeah, but just to mix pizza dough and focaccio(sp?) dough, both of which are actually baked in the oven.

Actually, the pizza dough makes a bitching flatbread that can be cooked in four minutes in a frypan:

(pinched from Nick Stellino):
1 1/2 cups warm water
3/4 tablespoon dry yeast (1 1/4-ounce package of dry yeast)
1 teaspoon sugar
4 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil, plus additional as needed
Stir together the water, yeast and the sugar. Let rest until the yeast blooms, 3 to 4 minutes.
Add all ingredients into bread machine at let knead and rise. My dough cycle is 90 minutes, but 60 minutes works well.

(Chef’s Note
Pizza dough does not require as much kneading or rising time as many breads. If you are in a hurry, knead it only until it forms a smooth ball. If you have a bit more time on your hands, go ahead and spend more time kneading the dough to strengthen the gluten. The results will be a chewy, stronger pizza crust.)

For flatbread: heat a cast iron frypan medium high. Roll out a wad of the dough to make a disc about 8 inches across and 1/4 in thick. Sprinkle a bit of salt onto dough.Add a bit of oil to pan, just enough to coat bottom lightly. Toss dough in pan, let fry about 2 minutes, checking to make sure not burning. Lift out of pan, add another smidge of oil, flip and another 2 minutes.

On the second flip, you could add some cheese and make a frypan pizza.

Heh, I came in here to recommend the same herb bread that the OP did. Suggestions for it include garlic and onions! I’ve had good luck mincing them up and adding them to that receipt.

Go to cookingcache.com. Look under Bread Machine for Baked Potato Break.
The recipe doesn’t need tweaking. It’s wonderful.

Actually, I get many of my best recipes from cookingcache - Bread or otherwise.

Dammit - that’s baked potato bread, not potato break. What a maroon. :wally

I’ve found that pretty much any recipe is adaptable to a bread machine; just make sure you add the ingredients in the proper order (mine calls for liquid ingredients and fat/sweetener/salt first, then flour/other dry ingredients, with yeast on top).

My favorite bread recipe so far (I started making this by hand back in high school, and it’s a request for every family holiday dinner):

Herb and Onion Bread

1/2 c. warm milk
1-1/2 T sugar
1 t salt
1 package (scant tablespoon) dry yeast
1/2 c. warm water
2-1/4 c. flour
1/2 sm. onion, finely diced
1/2 t dried dill (or more to taste, or fresh if available)
1 t dried rosemary

Personally, if time allows I like to mix the dough in the bread maker, but glaze with egg white and bake on a pizza stone; it comes out crustier that way, and the shape is more aesthetically pleasing. It’s also good with some parmesan mixed into the dough, and I bet it would be great with some roasted garlic cloves squeezed into the dough.

Also, have you tried epicurious.com? It has reader reviews and suggestions, and I’ve never tried a recipe from there that didn’t turn out spectacularly.

bumping this thread because I have a 1 week national holiday coming up and plan on doing more than the usual amount of baking. I’ve been playing around with sourdough but don’t quite have a keeper. When I do, I’ll post the recipe

Only tip is from my mother.
If you can’t find fresh yeast and want some, go to your local bakery or a supermarket with a bakery and ask if they will sell you some of theirs.

Last time she came back with a large amount that the baker had given her for free…its lasted a LONG time in the freezer.