Bread Machine

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!

Bread Lover’s Bread Machine Cookbook

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.

Bread Lover’s Bread Machine Cookbook

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!

The Bread Lover’s Bread Machine Cookbook

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!)

Internet - Recipe Zaar

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!

The Bread Lover’s Bread Machine Cookbook

Ingredients
-- 1 ¹⁄₂-Pound Loaf –
³⁄₄ cup water
³⁄₈ cup milk
2 tablespoons butter, cut into pieces
2 ¹⁄₄ cups bread flour
³⁄₄ cup whole wheat flour
2 tablespoons light or dark brown sugar
1 tablespoon sesame seeds
1 tablespoon plus 1 teaspoon gluten
1 ¹⁄₂ teaspoons salt
2 ¹⁄₂ teaspoons bread machine yeast

-- 2-Pound Loaf –
³⁄₄ cup water
³⁄₄ cup milk
3 tablespoons butter, cut into pieces
3 cups bread flour
1 cup whole wheat flour
3 tablespoons light or dark brown sugar
1 tablespoon plus 2 teaspoons sesame seeds
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 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
This is another recipe I made for Christmas and it is from The Bread Lover’s Bread Machine Cookbook.  This loaf was light and the combination of the of wheat flour and sesame seeds made it very hearty tasting.  

Shown here with Irish Potato Brown Bread and Old-Fashioned Potato Bread.  (Old-Fashioned Sesame-Wheat Bread is on the right.)

The Bread Lover’s Bread Machine Cookbook

Ingredients
-- 1 ¹⁄₂-Pound Loaf –
1 (8-9 ounces) potato, cut into chunks (I used smaller red skin potatoes.)
³⁄₄ cup water
2 tablespoons unsalted butter, cut into pieces
3 cups bread flour
1 tablespoon sugar
1 ¹⁄₂ teaspoons gluten
1 ¹⁄₂ teaspoons salt
2 ¹⁄₄ teaspoons bread machine yeast

-- 2-Pound Loaf –
1 (8-9 ounces) potato, cut into chunks (I used smaller red skin potatoes.)
1 cup water
3 tablespoons unsalted butter, cut into pieces
4 cups bread flour
1 ¹⁄₂ tablespoon sugar
2 teaspoons gluten
2 teaspoons salt
2 ³⁄₄ teaspoons bread machine yeast

Instructions
1. Combine the potato and water in a small saucepan. Simmer, covered, until the potato is tender, about 10 minutes. Mash or puree the potato with its water (do not drain). Pour the potato-water mixture into a 2-cup glass measuring cup and add additional water to make 1 ¹⁄₃ cups for a 1 ¹⁄₂-pound loaf or 1 ²⁄₃ cups for the 2-pound loaf. Cool to room temperature.

2. Place all the ingredients in the pan according to the order in the manufacturer’s instructions, adding the potato mixture with the liquid ingredients. Set crust on medium and program for Basic cycle; press start. (This recipe is not suitable for use with the Delay Timer.)

3. 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
This is another recipe I made for Christmas and it is from The Bread Lover’s Bread Machine Cookbook.  This loaf was great, dense, and I love that you could see bits of the red potato skin throughout the bread.    

Shown here with Irish Potato Brown Bread and Old-Fashioned Sesame-Wheat Bread.  (Old-Fashioned Potato Bread is on the left.)

The Bread Lover’s Bread Machine Cookbook

Ingredients
-- 1 ¹⁄₂-Pound Loaf –
1 ¹⁄₄ cups water
3 tablespoons butter, cut into pieces
2 tablespoons honey
2 cups whole wheat flour
1 cup bread flour
¹⁄₄ cup instant potato flakes
1 tablespoon plus 2 teaspoons gluten
1 ¹⁄₂ teaspoon salt
2 ¹⁄₂ teaspoons bread machine yeast

-- 2-Pound Loaf –
1 ²⁄₃ cups water
4 tablespoons butter, cut into pieces
3 tablespoons honey
2 ¹⁄₂ cups whole wheat flour
1 ¹⁄₂ cups bread flour
¹⁄₃ cup instant potato flakes
2 tablespoons gluten
2 teaspoons salt
1 tablespoon bread machine yeast

Instructions
1. Place all the 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.  

Comments
This is another recipe I made for Christmas and it is from The Bread Lover’s Bread Machine Cookbook.  I can’t recommend this cookbook enough for people who have bread machines, it’s very comprehensive and I haven’t had a bad loaf yet.  

This loaf was flavorful and dense, great for sandwiches and buttered toast.  

Shown here with Old-Fashioned Potato Bread and Old-Fashioned Sesame-Wheat Bread.  (Irish Potato Brown Bread is in the middle.)

The Bread Lover’s Bread Machine Cookbook

Ingredients
-- 1 ¹⁄₂-Pound Loaf –
¹⁄₃ cup milk
2 large eggs
1 egg yolk
2 cups bread flour
2 tablespoons sugar
2 teaspoons gluten
³⁄₄ teaspoon salt
1 ³⁄₄ bread teaspoons machine yeast
7 tablespoons unsalted butter, cut into pieces

-- 2-Pound Loaf –
¹⁄₂ cup plus 1 tablespoon milk
2 large eggs
2 egg yolks
2 ³⁄₄ cups bread flour
2 ¹⁄₂ tablespoons sugar
1 tablespoon gluten
1 teaspoon salt
2 ¹⁄₄ teaspoons bread machine yeast
10 tablespoons unsalted butter, cut into pieces

Instructions
1. Place the ingredients, except for the butter, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough will be soft and sticky.

2. About 10 minutes into the cycle (set a kitchen timer), open the lid while the machine is running. Add a piece or two of the butter, allowing it to be incorporated before adding more pieces. It will take a full minute or two to add all the butter. Close the lid.

3. When the baking cycle ends, open the lid and let the bread sit in the pan for 15 minutes. Gently remove the loaf from the pan and place it on a rack. Let cool to room temperature before slicing.  

Comments
My mom asked me to bring along some “yummy bread” when I visited for Christmas.  I turned to my trusty copy of The Bread Lover’s Bread Machine Cookbook and looked through it while keeping in mind the ingredients I had on hand, since a trip to the store was out of the question with all of the snow we got here!  This recipe is one of the four I chose to make and it rocked.  The bread almost reminded me of eating a croissant and worked quite well for breakfast toast.  It is a very buttery bread and I’m not entirely sure how well it would work for a sandwich, but for just straight eating it was phenomenal.  It’s very light and airy as well.

The Bread Lover’s Bread Machine Cookbook

Ingredients_
-- 1 ¹⁄₂ Pound Loaf –_
For the biga starter
³⁄₄ cup water
1 ¹⁄₂ cups bread flour
¹⁄₂ teaspoon bread machine yeast

For the dough
¹⁄₄ cup water
3 tablespoons olive oil
1 ¹⁄₂ cups bread flour
2 teaspoons sugar
1 teaspoon gluten
1 ¹⁄₂ teaspoons salt
1 ³⁄₄ teaspoons bread machine yeast

-- 2 Pound Loaf –
For the biga starter
1 cup water
2 cups bread flour
¹⁄₂ teaspoon bread machine yeast

For the dough
¹⁄₂ cup water
¹⁄₄ cup olive oil
2 cups bread flour
1 tablespoon sugar
2 teaspoons gluten
2 teaspoons salt
2 teaspoons bread machine yeast

Instructions
1. To make the biga starter, place starter ingredients in the bread pan. Program for the Dough cycle and set a timer for 10 minutes. When the timer rings, press Stop and unplug the machine. Let the starter sit in the machine for 12 to 18 hours.

2. To make the dough, with a rubber spatula, break up the starter into 6 or 8 pieces and leave in the machine. Place all the dough ingredients in the bread pan. Set crust on dark and program for the French Bread cycle; press Start. The dough will be moist and smooth, but flaccid.

3. 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
This recipe is from my best beloved bread machine cookbook - The Bread Lover’s Bread Machine Cookbook.  I love breads that use a starter but I’ve never had the motivation to keep up with a proper sourdough starter.  This, however, is an extremely easy starter-based bread to make and has great flavor.

Shown here with Bread Machine Sweet Potato Bread.   (Olive Oil Bread is on the right.)

The Bread Lover’s Bread Machine Cookbook