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    You are in: Home / Cookbooks / bakin' with the bread machine
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    44 recipes in

    bakin' with the bread machine

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    1 Reviews |  By Mikekey

    A very dark rye bread with seeds and onion. Great with a hearty soup. Cook times vary by machine.

    Recipe #387791

    Inspired by Recipe #346734 -- This fragrant tomato onion rye bread is studded with caraway seeds, has a a tender texture and a buttery outside crust. Great for ham and cheese sandwiches with tomato and lettuce; or use the bread for plain old grilled cheese sandwiches. Don't forget the pickles!

    Recipe #370564

    This is a great sandwich rye that I came up with. We love the addition of the dehydrated onions, but it's great without them as well. Sometimes I will use 3 cups white and 1 cup rye and sometimes I use 2 cups white, 1 cup white whole wheat and 1 cup rye. This makes a 2 pound loaf in my Zojirushi bread machine.

    Recipe #346734

    Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.

    Recipe #316045

    1 Reviews |  By Annacia

    I just found this and haven't had a chance to try it yet but it sure looks interesting.

    Recipe #308898

    We're having avocado sandwiches for supper tonight and I wanted a nice bread to go with them, so I made a loaf of Pumpernickel. I didn't have any caraway seeds, so added a handful of sesame and sunflower seeds as well as some oat flakes. I did this when the machine beeped 3 times. This will give the bread more fiber and taste. I made a 2 lb. loaf with a medium crust. and followed the recipe for my Bread man Bread Machine. I've listed the ingredients as I put them into the machine. The estimated time on the bread machine might vary for yours, my bread machine sets the time automatically.

    Recipe #302506

    7 Reviews |  By Annacia

    This is a Canadian or Northeast U.S. regional recipe as maple syrup is a major product for both. Baking time is however long your bread maker takes.

    Recipe #229721

    This is a hearty bread that is low in fat and a good source of iron and fiber. To achieve the best results make sure all ingredients are at room temperature. Recipe adapted from KraftFood's website.

    Recipe #223644

    16 Reviews |  By Debber

    So easy to make your own pita pockets, and even EASIER to do it in the bread machine! Kids love these for car trips or picnics; can't help but feel adventurous with one of these in the lunch box! NOTE: If you don't have a bread machine, you can STILL make this recipe...see DIRECTIONS at the bottom. COOKING TIME includes rising time

    Recipe #223470

    7 Reviews |  By Annacia

    This is white bread with a delicious taste twist. Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour. Time is however long your machine takes. I use Splenda in place of the sugar and it turns out fine.

    Recipe #187552

    This is really good bread. It makes good sandwichs and lovely toast.

    Recipe #187536

    2 Reviews |  By Rita~

    This recipes has lots of juicy fruit bedded on a beautiful yeast made bread, then topped with lots of nutty spiced crumbs that have a hint of candied ginger. Do use fresh peaches, plums whatever fruit you desire. I have an Abundance of fresh figs so that was my choice.

    Recipe #186213

    I love the smell of fresh bread. This one is really good toasted. It actually does seem to taste like a bagel.

    Recipe #163631

    The machine does the hard work and the shaping and baking in the oven is easy with this dough. Add your own toppings like dried onion bits if you like, but I like to top with kosher salt to bake and serve them with a roasted garlic butter. From The Bread Machine Cookbook by Donna Rathwell German.

    Recipe #156280

    This coarsely textured bread has the delicate flavor of onion. This is not a soft bread. It is crusty and hearty and slightly dry. Sliced, it is perfect for building those famous Dagwood sandwiches. This bread is good eaten in crusty slabs either plain or buttered along side hot soup or cool, crisp salad. It's the bread of choice in my house.

    Recipe #123632

    A favorite I have been making for years. This isn't a very tall loaf and yes - the amount of flour is correct. NOTE: (These days, most bread machines have much bigger pans, so if you have a larger capacity machine, you may instead wish to only mix the dough in the machine,let it rise, then bake the bread itself in a loaf pan (at 350 F for perhaps 30 minutes is a guess). This can still be baked in a larger capacity machine, it will just have an odd shape.

    Recipe #103749

    This is from the book "Giant Book of Bread Machine Recipes" by Norman A. Garrett. I don't know how "authentic" the recipe is but it makes the house smell wonderful! Some of the ingredients and amounts were adjusted. I usually prepare two loaves of this bread-slicing up one loaf when it's day old and freezing later for french toast. Try adding chopped walnuts to this bread recipe!

    Recipe #103186

    this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy

    Recipe #95797

    I love to have the bread maker make my dough. It is foolproof. Shaping and finishing dough is usually not a big chore and the results are wonderful! I am unsure where I got this recipe as it is written in my handwriting but no indication of where it came from.

    Recipe #93283

    When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

    Recipe #63244

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