Ingredients
-- 1 1/2-Pound Loaf --
1 1/8 cups fat free milk
2 tablespoons olive oil
2 tablespoons molasses
1 3/4 cups bread flour
1/4 cup rye flour
1 cup whole wheat flour
2 tablespoons yellow cornmeal or polenta
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
2 1/2 teaspoons bread machine yeast

-- 2-Pound Loaf --
1 1/2 cups fat free milk
3 tablespoons olive oil
3 tablespoons molasses
2 1/4 cups bread flour
1 1/4 cups whole wheat flour
1/3 cup rye flour
3 tablespoons yellow cornmeal or polenta
1 tablespoon plus 2 teaspoons gluten
1 1/2 teaspoons salt
1 tablespoon bread machine yeast

Instructions
1. Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. 

[no photo]

Comments
This recipe is also from the fantastic Bread Lover's Bread Machine Cookbook. Sadly I don’t have a picture of the finished product since it was one of two loaves I baked to take to my parents’ for Christmas.  It was fantastically grainy.  I used whole wheat and cornmeal from my parents’ local market.  This is a great multi-grain bread for both toast and sandwiches!

Ingredients
-- 1 1/2-Pound Loaf --
1 1/8 cups buttermilk
2 tablespoons canola oil
2 tablespoons maple syrup
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 tablespoon plus 1 teaspoon gluten
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast

-- 2-Pound Loaf --
1 1/2 cups buttermilk
3 tablespoons canola oil
2 1/2 tablespoons maple syrup
2 cups whole wheat flour
2 cups bread flour
1 tablespoon plus 2 teaspoons gluten
2 teaspoons salt
2 3/4 teaspoons bread machine yeast

Instructions
1. Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. let cook to room temperature before slicing. 

[no photo]

Comments
This recipe is from the fantastic Bread Lover's Bread Machine Cookbook. Sadly I don’t have a picture of the finished product since it was one of two loaves I baked to take to my parents’ for Christmas.  It was delicious, both as toast and for sandwiches.

Ingredients
-- 1 1/2-Pound Loaf --
1 cup sourdough starter
1/3 cup fat-free milk
2 tablespoons olive oil
3 tablespoons pesto
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons garlic powder
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon salt
2 teaspoons bread machine yeast

-- 2-Pound Loaf --
1 1/3 cups sourdough starter
1/2 cup fat-free milk
3 tablespoons olive oil
1/4 cup pesto
4 cups bread flour
1 1/2 tablespoons sugar
1 3/4 teaspoons garlic powder
1 1/4 teaspoons dried marjoram
1 1/4 teaspoons dried basil
1 1/2 teaspoons salt
2 1/4 bread machine yeast

Instructions
1. Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic or French Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. 



Comments
Now that I’ve got the hang of keeping this sourdough starter going, I need to make a loaf every week or every other week to make it worthwhile.  While I love basic sourdough bread, I wanted to try something new so I turned to The Bread Lover's Bread Machine Cookbook and found this recipe.  The bread is great, full of flavor with that wonderful sourdough taste.  Yum!

Ingredients
2/3 cup pepperoni
1 cup plus 2 tablespoons water
1/3 cup mozzarella cheese, shredded
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried oregano
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast

Instructions
1. Place two layers of paper towels on a microwave-safe plate.  Spread pepperoni out on paper towels and place two more layers of paper towels on top.  Microwave for 30 seconds.  (Do this in batches, if necessary.)  Dice pepperoni and set aside. 

2. Place all remaining ingredients in the pan according to the order in the manufacturer’s instructions.  Select basic bread setting, medium crust, and 1 1/2 pounds for loaf size.  Press start.  (This recipe is not suitable for use with the delay timer.)

3. Just before second kneading cycle begins, add pepperoni.  (Or whenever your machine beeps at you to add nuts and other mix-ins.) 

4. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.



Comments
A friend of mine mentioned that she was going to be making “pepperoni and cheese bread” in her bread machine and my ears immediately perked up, especially since I had quite a bit of pepperoni leftover from pizza-making earlier in the week.  I asked her for the recipe and she gave me the Recipe Zaar link.  Sure enough, I had all the ingredients, so it went into the machine that very day.  I did use the pepperoni degreasing trick that worked so well for the pizza and it worked just as well with the bread. 

The house smelled like pizza while this was baking and the taste was phenomenal.  This would make fantastic garlic bread, toast with butter, or even the base for a quick and easy English muffin-style pizza in the toaster oven.  I will definitely be making this whenever I have leftover pepperoni on hand!

(Please ignore the blade hole in the top slice of bread, I didn't hear the "remove blade now" beep!)

Ingredients
For dough
1 1/3 cups water
1/4 cup olive oil
3 1/2 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast

For assembly
Pizza sauce
Mozzarella cheese, shredded
Pepperoni and other toppings of choice

Instructions
1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start. The dough ball will be soft.

2. When the machine beeps at the end of the cycle, press Stop and unplug machine. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into two portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20% in size.

3. With pizza stone in the oven preheat to 500*F.  Roll out and shape the dough into two large rounds, place each round on a sheet of parchment paper. 

4. Place two layers of paper towels on a microwave safe plate and spread pepperoni out on towels.  Top with two more paper towels and microwave for 30 seconds.  (This will reduce the amount of grease in the pepperoni significantly.) 

5. Spread sauce onto pizza dough, leaving an inch of dough unsauced at the edge.  Spread cheese on top of sauce.  Top as desired. 

6. Slide parchment paper onto pizza stone and bake for 12 to 15 minutes or until crust is slightly brown and crisp.  Remove pizza from stone by sliding parchment paper with pizza onto a cookie sheet or large plate.  The cool for a few minutes before serving. 



Comments
The dough recipe is from my favorite Bread Lover’s Bread Machine Cookbook.  The last time I tried to make pizza in the oven it flopped and turned into pretty tasty calzones instead of proper pizza.  Nothing worked right, I couldn’t get the pizza onto the stone, the pepperoni was greasy, and it was not fantastic.  Using parchment paper and microwaving the pepperoni first really made a difference.  I feel like I’ve finally gotten the hang of how to make pizza at home and I’m psyched.  Next up, sauce from scratch instead of a can!