You Are At: AllSands Home > Food > Recipes > Bread machine recipes
TIPS

SIZE DOES MATTER. It's important to note that all bread machines are not created equal. Some machines produce 1 pound loaves, others make 2 pound loaves. Many have several settings and some have only an on/off switch. Unless you want your end product to look like a volcanic eruption, it's important to read your owner's manual and make any adjustments necessary to bread recipes.

START WITH BASICS. There are only three ingredients needed to make bread: flour, yeast and liquid. Once you have those basics, you can any additional ingredients or flavorings you like.

DO IT IN ORDER. There's a reason why most bread machines instruct you as to what order to place ingredients in your machine. Follow them. No matter what new recipes tell you, always follow the order your manufacturer suggests.

BASIC WHITE BREAD
(Makes 1 pound loaf)

INGREDIENTS
7/8 cup warm water
1 package active dry yeast
2-3/4 cups bread flour
1 t salt
2T lard

Place warm water and lard into bread machine pan. Sprinkle in yeast. Add flour and salt. Select White Bread cycle and press "start."

SWEET CINNAMON
(Makes 1 pound loaf)

INGREDIENTS
1t ground cinnamon
7/8 cup warm water
1 package active dry yeast
2-3/4 cups bread flour
1 t salt
2T lard

Warm water and lard are loaded first into the pan. Add yeast, then flour and salt. Toss in cinnamon and press "start."

SPICY APPLE PIE BREAD
(Makes 1-1/2 pound loaf)

INGREDIENTS
1-1/2t active dry yeast
1-1/2t ground cinnamon
3-1/4c bread flour
1-1/2t salt
3T powdered buttermilk
1-1/4c apple pie filling
1-1/2T butter, softened
1/2c water

Place all ingredients into pan and press "start."

RYE BREAD
(Makes 1-1/2 pound loaf)

INGREDIENTS
1-1/8c warm water
2T molasses
1T vegetable oil
1t salt
2c all-purpose flour
1-1/2c rye flour
3T brown sugar, packed
1T cocoa powder, unsweetened
3/4t caraway seed
2t bread machine yeast

Add all ingredients and select cycle.

POTATO BREAD
(Makes 1 pound loaf)
INGREDIENTS
1-1/4c water
2T margarine or butter, softened
3-1/4c bread machine flour
1/2c instant mashed potato mix (dry)
1T sugar
1-1/2t salt
2-3/4t regular active dry yeast OR
2-3/4t bread machine yeast OR
2-3/4t quick acting active dry yeast

Add all ingredients. Bake on white bread cycle.

SOURDOUGH BREAD
(Makes 1 pound loaf)

INGREDIENTS
1-1/4c sourdough starter
1/3c water
3c flour
1T sugar
1T vegetable oil
1t salt
2t bread machine yeast

DIRECTIONS
Allow starter to come to room temperature. Place all ingredients in machine. Select Basic or White Bread cycle and Medium crust setting. Start.

RAISIN BREAKFAST BREAD
(Makes 1-1/2 pound loaf)

INGREDIENTS
1-1/4c water
2T margarine or butter, softened
3-1/4c Bread Machine flour
1/4c sugar
1-1/2t salt
1t cinnamon, ground
3-1/2t regular active dry yeast OR
3t bread machine yeast
3/4c raisins

Add all ingredients except raisins and press start. Add raisins at the beep or after first kneading. Bake on Sweet Bread cycle.

FRENCH BREAD

INGREDIENTS
9oz. water
2t margarine or butter, softened
3-1/4c bread machine flour
1T sugar
1-1/2t salt
2-3/4t regular active dry yeast

Bake on French Bread cycle.

FRESH HERB BREAD
(Makes 1-2 pound loaf)

INGREDIENTS
1-1/4c warm water
3c bread flour
2T dry milk powder
2T sugar
1-1/2t salt
2T margarine, softened
3T grated Parmesan cheese
1-1/2t dried thyme
1-1/2t dried marjoram
1t dried basil
1t dried oregano
1T active dry yeast

Place all ingredients in bread machine pan in the order suggested by your manufacturer. Select basic bread cycle. Start.

Jalapeno CORN BREAD
(Makes 1-1/2 pound loaf)

INGREDIENTS
1-1/2t active dry yeast
1/2c water
1T butter, softened
1-1/3c bread flour
1/2c cornmeal
1T sugar
1t salt
3/4c whole kernel corn
1T finely chopped jalapeno pepper

Put all ingredients into bread machine pan, minus peppers and corn. Add peppers and corn during raisin mode (if your machine has one) or after first beep. Select basic bread setting.

STORING BREADS
Because bread machine breads don't come with their own air tight bags, it's important to establish a routine for storing homemade breads. The key to storage is keeping bread dry and free of air. Airtight plastic containers work well, as do specially sized bread machine containers. In a pinch, tin foil wrapped over a plate will work for drier breads, like French and Raisin. Many people find that storing bread in a one gallon ice cream pail is an inexpensive way to keep bread fresh and readily available.