The No Fuss Bread Machine Cookbook

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ISBN: Print 978-1-62315-753-1 | eBook 978-1-62315-
754-8
CONTENTS
Introduction
ONE
Baking Made Easy
TWO
Basic Breads
Everyday White Bread
Honey Whole-Wheat Bread
Molasses Wheat Bread
100 Percent Whole-Wheat Bread
Crusty French Bread
Pumpernickel Bread
Lovely Oatmeal Bread
Oat Bran Molasses Bread
Whole-Wheat Buttermilk Bread
Soft Egg Bread
Healthy Bran Bread
Dark Rye Bread
Golden Raisin Bread
Golden Corn Bread
English Muffin Bread
Traditional Italian Bread
THREE
Spice and Herb Breads
Fragrant Herb Bread
Rosemary Bread
Spicy Cajun Bread
Aromatic Lavender Bread
Cracked Black Pepper Bread
Herb and Garlic Cream Cheese Bread
Honey-Spice Egg Bread
Cinnamon Bread
Simple Garlic Bread
Herbed Pesto Bread
Caraway Rye Bread
Anise Lemon Bread
Fragrant Cardamom Bread
Chocolate Mint Bread
Molasses Candied-Ginger Bread
FOUR
Grain, Seed, and Nut Breads
Whole-Wheat Seed Bread
Multigrain Bread
Toasted Pecan Bread
Market Seed Bread
Cracked Wheat Bread
Double Coconut Bread
Honeyed Bulgur Bread
Flaxseed Honey Bread
Chia Sesame Bread
Quinoa Whole-Wheat Bread
Peanut Butter Bread
Toasted Hazelnut Bread
Oatmeal Seed Bread
Nutty Wheat Bread
Sunflower Bread
Raisin Seed Bread
FIVE
Cheese Breads
Cheesy Chipotle Bread
Roasted Garlic Asiago Bread
Cheddar Cheese Basil Bread
Jalapeño Corn Bread
Olive Cheese Bread
Blue Cheese Onion Bread
Double Cheese Bread
Mozzarella and Salami Bread
Simple Cottage Cheese Bread
Chile Cheese Bacon Bread
Italian Parmesan Bread
Rich Cheddar Bread
Feta Oregano Bread
Goat Cheese Bread
Mozzarella-Herb Bread
SIX
Fruit Breads
Fragrant Orange Bread
Moist Oatmeal Apple Bread
Strawberry Shortcake Bread
Pineapple Coconut Bread
Warm Spiced Pumpkin Bread
Black Olive Bread
Robust Date Bread
Apple Spice Bread
Lemon-Lime Blueberry Bread
Banana Whole-Wheat Bread
Orange Cranberry Bread
Plum Orange Bread
Peaches and Cream Bread
Fresh Blueberry Bread
Blueberry Oatmeal Bread
SEVEN
Vegetable Breads
Yeasted Carrot Bread
Sauerkraut Rye Bread
Savory Onion Bread
Tomato Herb Bread
Mashed Potato Bread
Confetti Bread
Pretty Borscht Bread
Yeasted Pumpkin Bread
Oatmeal Zucchini Bread
Hot Red Pepper Bread
French Onion Bread
Golden Butternut Squash Raisin Bread
Sweet Potato Bread
Potato Thyme Bread
Light Corn Bread
EIGHT
Sourdough Breads
Simple Sourdough Starter
No-Yeast Sourdough Starter
No-Yeast Whole-Wheat Sourdough
Starter
Basic Sourdough Bread
Whole-Wheat Sourdough Bread
Multigrain Sourdough Bread
Faux Sourdough Bread
Sourdough Milk Bread
Lemon Sourdough Bread
San Francisco Sourdough Bread
Sourdough Beer Bread
Crusty Sourdough Bread
Sourdough Cheddar Bread
Herb Sourdough
Cranberry Pecan Sourdough
Dark Chocolate Sourdough
NINE
Creative Combination Breads
Zucchini Pecan Bread
Raisin Bran Bread
Lemon Poppy Seed Bread
Mustard Rye Bread
Ham and Cheese Bread
Sausage Herb Bread
Wild Rice Hazelnut Bread
Spinach Feta Bread
Rum Raisin Bread
Bacon Corn Bread
Oatmeal Coffee Bread
Cherry Pistachio Bread
Banana Coconut Bread
Easy Honey Beer Bread
Coffee Molasses Bread
Pear Sweet Potato Bread
TEN
Holiday Breads
Panettone Bread
White Chocolate Cranberry Bread
Eggnog Bread
Whole-Wheat Challah
Portuguese Sweet Bread
Pecan Maple Bread
Nana’s Gingerbread
Bread Machine Brioche
Traditional Paska
Raisin and Nut Paska
Honey Cake
Christmas Fruit Bread
Stollen
Julekake
Spiked Eggnog Bread
Hot Buttered Rum Bread
ELEVEN
Sweet Breads
Chocolate Chip Peanut Butter Banana
Bread
Chocolate Sour Cream Bread
Nectarine Cobbler Bread
Sour Cream Maple Bread
Barmbrack Bread
Apple Butter Bread
Crusty Honey Bread
Honey Granola Bread
Black Bread
Apple Cider Bread
Coffee Cake
Pumpkin Coconut Bread
Vanilla Almond Milk Bread
Triple Chocolate Bread
Chocolate Oatmeal Banana Bread
Appendix: Conversion Tables
INTRODUCTION
M
aking bread is an almost primal
activity, with the very physical
kneading, careful supervision of the
rising dough, and the deep satisfaction
of serving piping hot bread to your
family. It is also incredible that a few
simple ingredients can produce such a
wonderfully complex finished food.
Bread is a delight and can seem like
culinary magic. Yet, bread making is a
skill that even many professional chefs
do not master because it takes time
(and well-developed biceps) to create
loaves for service and to offer to
clients. In most cases, you have to start
at 3:00 a.m. to allow for the
completion of all the bread-making
steps, and many people do not have
this sort of commitment or patience.
Outside of professional kitchens,
most people in today’s fast-paced
world do not have time to make
homemade bread, especially when
many different types of bread can be
purchased at almost every store. Yet,
commercially made loaves are pale,
insignificant versions of the rich,
delicious bread you can create yourself
with a handy bread machine. Even
someone with the most hectic schedule
in the world has 5 minutes to load a
bread machine and set a timer to
produce hot, fragrant bread that is
ready to eat when you come through
the door at the end of the day. Cutting
the first slice of a new loaf—usually
while it is too warm—never loses its
magic, and the first bite is always
sublime.
This book will give you a basic
understanding of how ingredients
combine to produce bread and which
factors can create less-than-perfect
results. You will be introduced to a
collection of recipes that can be used,
for the most part, in 1-pound, 1½-
pound, and 2-pound bread machines.
These recipes can serve as your
foundation for new bread experiences
and allow you to experience all the fun
of serving homemade bread to friends
and family.
—Chapter One—
BAKING MADE
EASY
Bread machines are undeniably
convenient, and the bread that comes
out of them is just as delicious—if not
more so—than loaves you might find
in a high-end bakery. Does bread
machine bread look as gorgeously
formed? No, but if you can get past the
signature square edges and understand
the visual result might not be perfect,
you will probably never buy
commercially made bread again. Even
loaves that turn out slightly misshapen
or rise a little too high will taste
phenomenal dipped into soup or spread
with a little sweet butter.
If you love bread in all its variations,
from crusty French bread to moist
banana quick bread, and you are
willing to create bread without hands-
on work, this book will be perfect for
you. Discover new favorite recipes or
adapt the recipes you already use with
your own bread machine. Dive in and
start baking!
Why We Love Bread Machines
The main reason you will love your bread

machine is the incredible variety of loaves
you can create and enjoy without spending
hours in the kitchen. There is something
satisfying about popping out fragrant, fresh
bread from the bucket knowing you made it
yourself. However, here are some other
reasons your bread machine will quickly
become your favorite kitchen appliance:
• Saves power. Think about how warm
your kitchen gets when you bake
anything in the oven, especially during
the summer months. Escaping heat is
money out of your pocket, and even if
you have a very well-insulated oven, it
still costs more to run an oven than a
bread machine. The power usage of a
standard bread machine is thought to be
about the same as or less than a
coffeemaker, about 9 kilowatt-hours for
15 hours a month.
• Set it and forget it. You have time to do
other tasks, run errands, or make the rest
of a big meal without supervising the
bread in the machine. Traditional bread
making is more hands-on and requires a
significant amount of time.
• Cleanup is a breeze. If you have ever
made bread without a machine, you will
be familiar with the dirty bowls, flour
mess from kneading the dough, and
washing up the pans or baking sheets.
With the bread machine, you just dump
the ingredients in and wash a couple
measuring cups and spoons. Plus, bread
machine buckets wipe off easily after
the loaf is out.
• Control over ingredients. Knowing
exactly what is in the food you set on
the table is reassuring, especially if you
have someone in the family with
allergies or food issues. The ingredients
you buy are completely under your
control, so there are no unrecognizable
ingredients in the finished loaf.
• Saves money. Almost all the ingredients
you put into bread can be bought in
bulk, which is the best way to save
money.
The Glory of Gluten
Gluten is a protein composite found in

cereal grains that produces the texture and
structure of baked goods. Gluten is made up
of two protein groups, gliadin and glutenin,
which bind together when mixed with
water. The gliadin is responsible for gluten’s
ability to be stretched, and glutenin
contributes to gluten’s ability to return to its
initial position after stretching. As the
dough is mixed, a network of gluten strands
is formed. The longer this process goes on,
the stronger these strands become. This
gluten network traps the gases produced by
yeast and allows the bread to rise. Some of
the factors that affect gluten development
include:
• Type of flour. The protein content and
quality of bread will vary depending on
the type of flour.
• Amount of water. Gluten doesn’t exist
without water.
• Fat. Fat coats the proteins, blocking
hydration and the formation of long
gluten strands.
• Salt. Salt makes gluten stronger and
stickier.
• Sugar. Sugar attaches to the water
molecules before they can bind the
protein groups together.
THE ONLY INGREDIENTS

YOU NEED
The ingredients needed for bread
making are very simple: flour, yeast,
salt, and liquid. There are other
ingredients that add flavor, texture,
and nutrition to your bread, such as
sugar, fats, and eggs. The basic
ingredients include:
Flour is the foundation of bread.
The protein and gluten in flour
forms a network that traps the
carbon dioxide and alcohol produced
by the yeast. Flour also provides
simple sugar to feed the yeast and it
provides flavor, depending on the
type of flour used in the recipe.
Yeast is a living organism that

multiplies when the right amount of
moisture, food, and heat are applied.
Rapidly multiplying yeast gives off
carbon dioxide and ethyl alcohol.
When yeast is allowed to go through
its life cycle completely, the finished
bread is more flavorful. The best
yeast for bread machines is bread
machine yeast or active dry yeast,
depending on your bread machine
model.
Salt strengthens gluten and slows

the rise of the bread by retarding the
action of the yeast. A slower rise
allows the flavors of the bread to
develop better, and it will be less
likely the bread will rise too much.
Liquid activates the yeast and
dissolves the other ingredients. The
most commonly used liquid is water,
but ingredients such as milk can also
be substituted. Bread made with
water will have a crisper crust, but
milk produces rich, tender bread that
offers more nutrition and browns
easier.
Oils and fats add flavor, create a

tender texture, and help brown the
crust. Bread made with fat stays
fresh longer because moisture loss in
the bread is slowed. This component
can also inhibit gluten formation, so
the bread does not rise as high.
Sugar is the source of food for the

yeast. It also adds sweetness,
tenderness, and color to the crust.
Too much sugar can inhibit gluten
growth or cause the dough to rise
too much and collapse. Other
sweeteners can replace sugar, such
as honey, molasses, maple syrup,
brown sugar, and corn syrup.
Eggs add protein, flavor, color, and

a tender crust. Eggs contain an
emulsifier, lecithin, which helps
create a consistent texture, and a
leavening agent, which helps the
bread rise well.
Bread Machine Techniques
The processes that occur in a bread machine

are not that different than those you use
when making bread by hand. They are just
less work and mess. The primary techniques
used in making bread from a bread machine
are:
• Mixing and resting. The ingredients are
mixed together well and then allowed to
rest before kneading.
• Kneading. This technique creates long
strands of gluten. Kneading squishes,
stretches, turns, and presses the dough
for 20 to 30 minutes, depending on the
machine and setting.
• First rise. This is also called bulk
fermentation. Yeast converts the sugar
into alcohol, which provides flavor, and
carbon dioxide, which provides
structure as it inflates the gluten
framework.
• Stir down (1 and 2). The paddles rotate
to bring the loaf down and redistribute
the dough before the second and third
rise.
• Second and third rise. The second rise
is about 15 minutes. At the end of the
third rise, the loaf will almost double in
size.
• Baking. There will be one final growth
spurt for the yeast in the dough in the
first 5 minutes or so of the baking
process, and the bread bakes into the
finished loaf. Baking time and
temperature will depend on the size,
type, and crust setting of the loaf.
Cycles and Settings
The idea of choosing a bread machine can

be overwhelming, but most machines have a
similar assortment of programmed cycles
with precise times and temperatures, so
different breads turn out perfectly—or close
to perfect. There might be some variation,
but the usual cycles are:
• Basic/White. This is a default setting
for yeast breads that use white flour and
a bit of whole-wheat or oat flour. This
cycle is versatile and the browning is
perfect.
• Quick/Rapid. This setting is for recipes
specifying that bread can be made in
less time. The rise times are shortened
or there is only one rise.
• Sweet. The lower baking temperatures
of this setting are for yeast breads that
have more sugar, honey, or dried fruit.
• Whole-Wheat/Whole-Grain. The rise
time on whole-wheat or whole-grain
breads is longer than in the Basic cycle
for white bread because the gluten needs
more time to work.
• French. This is a longer cycle designed
to create a gorgeous, hard crust such as
the crust on European-style breads.
• Quick Bread. Quick breads do not
contain yeast and do not need time to
rise, so this cycle is usually only 2
hours.
• Jam. This handy cycle makes jam using
very hot temperatures, so be careful
when removing the bread pan.
• Dough. If you love making all types of
bread but hate the work that goes into
kneading and mixing, this setting is a
must. The dough is then cooked in a
conventional oven.
• Gluten-Free. Flours that contain no
gluten can be very tricky to bake. This
setting still has a rise time, but it is not
as long as the other cycles.
• Other/Custom. This might include the
option to extend baking or rise times by
increments, preset baking times, or
some other function that is explained in
your manual.
High Altitude
Any place with an elevation of 3,000 feet or

higher is considered to be a high-altitude
area. In these areas, the atmosphere is drier
and air pressure is lower, creating two basic
issues with bread: the dough is drier and it
rises faster. These factors create a challenge,
but there are strategies you can employ to
ensure wonderful results. Try implementing
the tips one at a time until you come up
with a winning combination for the altitude
where you live.
• Use a bread machine with
customizable programs. This way, you
can adjust the cycles to suit your needs.
• Make smaller loaves. Smaller loaves
require less proofing time and reduce
overproofing.
• Increase the moisture. Use 2 to 4
tablespoons of liquid per cup of flour.
• Use colder ingredients. For example,
use liquids straight from the refrigerator.
• Increase the salt. Try increasing the salt
in your recipes by ⅛ to ¼ teaspoon.
• Decrease the yeast. Try decreasing the
yeast in your recipes by ⅛ to ½
teaspoon.
• Decrease the sugar. Try decreasing the
sugar or sweeteners in your recipe by 1
to 2 teaspoons.
Storing Your Bread
Bread machine bread is so delicious, you

might create more than you, your family,
and your friends can eat in one sitting. Here
are some tips for storing your bread
machine creations:
Dough. After the kneading cycle, remove
the dough from the machine. If you plan on
using the dough within three days, you can
store it in the refrigerator. Form the dough
into a disk and place it in a sealable freezer
bag, or store the dough in a lightly oiled
bowl covered with plastic wrap. Yeast
action will not stop in the refrigerator, so
punch the dough down until it is completely
chilled, and then once a day. When you are
ready to bake bread, remove the dough from
the refrigerator, shape it, let it rise, and
bake. Bread machine dough has no
preservatives, so freeze it if you aren’t
baking it in three days. Form the dough into
a disk and place it in a sealable freezer bag.
You can freeze bread dough for up to a
month. When you are ready to bake the
bread, remove the dough from the freezer,
store it in the refrigerator overnight, shape
it, let it rise, and bake. You can shape the
dough into braids, loaves, knots, or other
shapes before refrigerating or freezing it.
Wrap the shapes tightly and store in the
refrigerator (if you are baking within 24
hours) or the freezer. At the right time,
unwrap the dough, allow it to rise at room
temperature, and bake it.
Baked Bread. Once your baked bread is
cooled, wrap the loaf in plastic wrap or a
freezer bag and place it in the refrigerator or
freezer. You can freeze baked bread for up
to 6 months. To thaw the bread, remove it
from the freezer, unwrap the loaf partially,
and let it sit at room temperature. If you
want to serve warm bread after refrigerating
or freezing a loaf, wrap the bread in
aluminum foil, and bake it in an oven
preheated to 300°F for 10 to 15 minutes.
About the Recipes
Most of the recipes that follow have three

variations, which take into account the size
of bread machine you are using. An
exception is the quick breads, which are not
specialized. Quick breads have no rise times
and can be made in most bread machines
with a few tweaks on baking time, if
necessary.
Anytime a recipe calls for butter, I baked
it using salted butter, but you can use
unsalted butter if you like. Anytime a recipe
calls for milk, I baked it using 2 percent
milk, but you can achieve similar results
with any kind of milk. If you want to use a
timer for your bread and the recipe calls for
milk as the primary liquid, you can
substitute water for milk without much
change in the bread.
Often I’ll ask you to add ingredients in
the order recommended by your bread
machine’s manufacturer. All bread
machines are different; some ask you to add
wet ingredients first, while others start with
dry. Consult the manual for your particular
bread machine ahead of time.
Anytime I ask you to bring an ingredient
to a specific temperature before adding it to
your recipe, please take my word for it!
These recipes won’t work if you simply use
all ingredients at room temperature. You’ll
need a thermometer to measure the
temperature of these ingredients
beforehand.
Keep in mind that many variables will
affect the finished loaf, such as the kind of
flour used (protein content), type of yeast,
temperature of ingredients, and your
measuring tools. Sometimes your bread will
be so perfect, you want to post a picture of
it. The next time you make the same recipe,
a cooler kitchen temperature does not allow
a good rise. Don’t despair! Even an
imperfect-looking loaf of bread can be
delicious.
TROUBLESHOOTING
Your success making bread in a
bread machine can be affected by
many different factors, which means
a recipe that turns out a wonderful
loaf one day may not produce the
same loaf a week later. The bread
will probably still be delicious, but it
might not look exactly right. Here
are some common bread-making
issues:
No rise
• Yeast is old or stored improperly

• Measurement of ingredients is
wrong
• Flour has low gluten content
• Too little yeast
• Temperature of ingredients is too
high
• Temperature of ingredients is too
low
• Too much salt
• Too much or too little sugar
• Salt came in contact with the
yeast
Too much rise
• Too much yeast

• Too little salt
• Water temperature is incorrect
• Bucket is too small for the recipe
size
Dense and short
• Bread doesn’t rise (see No rise)

• Ingredients were added in the
wrong order
• Dough is too dry; there is too
much flour (not enough liquid)
• Size of the bucket is too large for
the recipe
• Too much whole-grain flour or
whole grains
• Too much dried fruit
• Too many other ingredients such
as vegetables, nuts, or coconut
Crust too thick
• Bread is left in the machine after

the baking cycle is complete
• Flour has too little gluten
• Bread doesn’t rise high enough
(see No rise)
Crust too dark
• Crust setting is too dark

• Bread is left in the machine after
the baking cycle is complete
• Too much sugar
Crust too light
• Crust setting is too light

• Too little sugar
• Recipe size is too large for the
bucket
Mushroom top
• Too much yeast

• Too much water
• Ingredients are out of proportion
or measured wrong
• Too much sugar or too many
sweet ingredients
• Size of the bucket is too small
for the recipe
Sunken top
• Bread machine was opened

during baking cycle
• Humid or warm weather
• Too much liquid in the recipe
• Liquid ingredients are too warm
• Ingredients were measured
wrong or out of proportion
• Bread rose too far, disrupting the
baking and cooling cycles
• Too much yeast
Coarse texture
• Too much liquid

• Too little salt
• Too much yeast
• Fruit or vegetables too moist
• Weather too warm or humid
Gummy
• Too much sugar

• Too much liquid or too many
wet ingredients
• Temperature outside the machine
is too cold
• Thermostat in the machine is
defective
—Chapter Two—
BASIC BREADS
100 Percent Whole-Wheat Bread
Crusty French Bread
Pumpernickel Bread
Whole-Wheat Buttermilk Bread
Soft Egg Bread
Healthy Bran Bread
Dark Rye Bread
Golden Raisin Bread
Golden Corn Bread
PREP TIME IS 10 MINUTES OR LESS
If you are partial to a tender, fine-textured

white bread that is perfect for toast,
sandwiches, and bread pudding recipes, look
no further than this golden beauty. If you like
a darker crust on your bread, try the medium
setting first because it will probably create
the shade of crust you desire. The inside will
stay tender no matter what crust setting you
use for the loaf.
8 SLICES / 1 POUND
¾ cup water, at 80°F to 90°F
1 tablespoon melted butter, cooled
1 tablespoon sugar
¾ teaspoon salt
2 tablespoons skim milk powder
2 cups white bread flour
¾ teaspoon bread machine or instant yeast
12 SLICES / 1½ POUNDS
1⅛ cups water, at 80°F to 90°F
1½ tablespoons melted butter, cooled
1½ tablespoons sugar
1 teaspoon salt
1¼ teaspoons bread machine or instant yeast
16 SLICES / 2 POUNDS
1½ cups water, at 80°F to 90°F
2 tablespoons melted butter, cooled
2 tablespoons sugar
2 teaspoons salt
¼ cup skim milk powder
1½ teaspoons bread machine or instant yeast
1. Place the ingredients in your bread

machine as recommended by the
manufacturer.
2. Program the machine for Basic/White
bread, select light or medium crust, and
press Start.
3. When the loaf is done, remove the bucket
from the machine.
4. Let the loaf cool for 5 minutes.
5. Gently shake the bucket to remove the
loaf, and turn it out onto a rack to cool.
“Did You Know?” Powdered milk is usually made from skim
milk. This is because the fat particles in regular milk could go
rancid, shortening the shelf life of powdered milk, despite the
fact that all the water has been removed. Whenever possible,
smell the powdered milk, and if there is any odor at all, do not
buy it.
PER SERVING (1 SLICE): CALORIES: 140; TOTAL FAT: 2G;
SATURATED FAT: 1G; CARBOHYDRATES: 27G; FIBER:
1G; SODIUM: 215MG; PROTEIN: 4G
Whole-wheat bread is a healthy choice when

it comes to bread options. You will be
thrilled when you create a loaf of fiber-rich
goodness that has only five ingredients
beyond the water and yeast. The honey
contributes just a hint of sweetness, and
added white bread flour ensures a firm but
airy texture.
8 SLICES / 1 POUND
1 tablespoon honey
½ teaspoon salt
2 cups whole-wheat flour
½ cup white bread flour
1 teaspoon bread machine or instant yeast
2 tablespoons honey
¾ teaspoon salt
2½ cups whole-wheat flour
¾ cup white bread flour
3 tablespoons honey
1 teaspoon salt
3¼ cups whole-wheat flour
1 cup white bread flour
2 teaspoons bread machine or instant yeast

manufacturer.
press Start.
from the machine.
Ingredient tip: The taste of honey changes depending on what
flowers provide the nectar collected by the bees. Try different
types of honey, such as robust buckwheat honey or flowery, pale
alfalfa honey, to see how the taste of the bread is affected.

Be prepared for your family to request this

tantalizing bread again and again every time
you get out your bread machine. The
sweetness of a generous amount of honey
and a bit of sugar is tempered by the rich and
slight bitter taste of molasses. The molasses
and cocoa create a glorious dark brown
bread, which is fabulous piled with smoked
turkey and creamy Swiss cheese.
8 SLICES / 1 POUND
½ cup water, at 80°F to 90°F
¼ cup milk, at 80°F
2 teaspoons melted butter, cooled
2 tablespoons honey
1 tablespoon molasses
1 teaspoon sugar
1 tablespoon skim milk powder
½ teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon bread machine yeast or instant yeast
⅓ cup milk, at 80°F
3¾ tablespoons honey
2 tablespoons molasses
2 teaspoons sugar
¾ teaspoon salt
2 teaspoons unsweetened cocoa powder
1¾ cups whole-wheat flour
1¼ cups white bread flour
1⅛ teaspoons bread machine yeast or instant yeast
1 cup water, at 80°F to 90°F
½ cup milk, at 80°F
5 tablespoons honey
1 tablespoon sugar
1 teaspoon salt
1 tablespoon unsweetened cocoa powder

manufacturer.
press Start.
from the machine.
Ingredient tip: Look for unsulphured molasses because it is
sweeter and lacks the slight chemical taste of sulphured
products. Also, this bread is best with sticky, rich dark or
blackstrap molasses instead of light-colored molasses.

100 Percent Whole-Wheat
Bread
Most commercial breads stating they are 100

percent whole-wheat use a certain percentage
of white flour for structure so the bread rises
easily and isn’t as dense. The whole-wheat
flour in this recipe is a bread flour rather than
plain whole-wheat flour, so it is designed to
rise with added wheat gluten right in the
flour. If you are using regular whole-wheat
flour, you might want to consider adding
wheat gluten so the bread isn’t as heavy.
8 SLICES / 1 POUND
1½ tablespoons honey
¾ teaspoon salt
2 cups whole-wheat bread flour
2¼ tablespoons melted butter, cooled
2¼ tablespoons honey
1⅛ teaspoons salt
3 tablespoons honey
1½ teaspoons salt
3¾ cups whole-wheat bread flour

manufacturer.
2. Program the machine for Whole-
Wheat/Whole-Grain bread, select light or
medium crust, and press Start.
from the machine.
“Did You Know?” Whole-wheat flour contains the entire wheat
berry—endosperm, bran, and germ—unlike white flour, which
is made up of only the endosperm. This means whole-wheat
flour is extremely nutritious and packed with healthy fiber,
vitamins, and minerals.
Crusty French Bread
Many French bread recipes that start in a

bread machine do not end there; the dough is
taken out, formed into loaves, allowed to
rise, and baked in a conventional oven. With
this recipe, you can make spectacular golden
French bread from start to finish in the
machine. Your family will be delighted to eat
fresh crusty bread with a steaming bowl of
spaghetti and meatballs for Sunday dinner.
8 SLICES / 1 POUND
⅔ cup water, at 80°F to 90°F
2 teaspoons olive oil
1 tablespoon sugar
⅔ teaspoon salt
1¼ tablespoons olive oil
2 tablespoons sugar
1¼ teaspoons salt
1¼ cups water, at 80°F to 90°F
1½ tablespoons olive oil
2 tablespoons sugar
1½ teaspoons salt

manufacturer.
2. Program the machine for French bread,
select light or medium crust, and press
Start.
from the machine.
Machine tip: If you do not have a French bread setting on your
bread machine, use the Basic/White setting and select medium
crust.

Pumpernickel Bread
Traditional pumpernickel bread is baked

entirely with rye flour, which made this
German creation very dense and heavy. The
addition of whole-wheat flour and white
flour lightens the texture without taking away
any of the rich flavor. This bread was
traditionally baked in a steam oven for up to
20 hours to create the signature dark color,
but the same color is created using cocoa and
molasses in most modern recipes.
8 SLICES / 1 POUND
¼ cup brewed coffee, at 80°F to 90°F
2 tablespoons dark molasses
5 teaspoons sugar
1 tablespoon powdered skim milk
1 teaspoon salt
⅔ cup dark rye flour
½ cup whole-wheat bread flour
1 teaspoon caraway seeds
1½ teaspoons bread machine or active dry yeast
⅓ cup brewed coffee, at 80°F to 90°F
1½ tablespoons powdered skim milk
1½ teaspoons salt
2 tablespoons unsweetened cocoa powder
1 cup dark rye flour
¾ cup whole-wheat bread flour
2 teaspoons caraway seeds
1½ cups white bread flour
2¼ teaspoons bread machine or active dry yeast
½ cup brewed coffee, at 80°F to 90°F
¼ cup dark molasses
2 tablespoons sugar
1 tablespoon powdered skim milk
1 teaspoon salt
1⅓ cups dark rye flour
1 cup whole-wheat bread flour
1 tablespoon caraway seeds
manufacturer.
press Start.
from the machine.
Cooking tip: Rye flour has a very low gluten count, so it does
not create fluffy, high-rising loaves of bread. The dough created
for rye bread tends to look stickier than other dough, but resist
the impulse to add more flour because this will create a tough
loaf.

Simple morning toast becomes a treat when

you pop a couple slices of this rich, tender
bread in your toaster. The bread cuts easily
without buckling or crumbling, especially if
you store it sealed in a freezer bag to retain
moisture. Try it with almond butter and
honey as a delectable fiber-packed start to the
day.
8 SLICES / 1 POUND
2 tablespoons sugar
1 teaspoon salt
¾ cup quick oats
3 tablespoons sugar
1½ teaspoons salt
1 cup quick oats
¼ cup melted butter, cooled
¼ cup sugar
2 teaspoons salt
1½ cups quick oats

manufacturer.
press Start.
from the machine.
Ingredient tip: Do not substitute large flake oats for the quick
oats in this recipe or the texture will be wrong in your finished
bread. Quick oats are chopped up so they absorb liquids easier
and cook faster.

Oat bran is completely different from rolled

oats or whole flake oats, so make sure you
pick up the correct product at your local
grocery store. Oat bran is the husk that is
removed from the oat grain, and it is
extremely high in fiber. You might find this
bread does not rise quite as high because the
edges of the bran are sharp, and they cut the
rising gluten.
8 SLICES / 1 POUND
2 tablespoons blackstrap molasses
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup oat bran
1½ cups whole-wheat bread flour
1⅛ teaspoons bread machine or instant yeast
3 tablespoons blackstrap molasses
⅓ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup oat bran
2¼ cups whole-wheat bread flour
1⅔ teaspoons bread machine or instant yeast
¼ cup blackstrap molasses
½ teaspoon salt
1 cup oat bran

manufacturer.
from the machine.
Decoration tip: Lightly brush the warm loaf with melted butter
when you pop it out of the bucket, and scatter toasted whole oats
on the top. The butter will create a lovely, soft crust and allow
the oats to stick.

Whole-Wheat Buttermilk
Bread
This loaf of bread rises high and has an airy

texture that’s perfect for breakfast or a lunch
box sandwich. It also offers up plenty of
healthy fiber. You can substitute regular milk
or water for the buttermilk if you don’t
happen to have any buttermilk in your
refrigerator.
8 SLICES / 1 POUND
⅔ cup buttermilk, at 80°F to 90°F
1 tablespoon honey
¾ cup whole-wheat flour
¾ cup plus 3 tablespoons buttermilk, at 80°F to 90°F
¾ teaspoon salt
1⅛ cups whole-wheat flour
1¾ cups plus
1 tablespoon white bread flour
1¼ cups buttermilk, at 80°F to 90°F
2 tablespoons honey
1 teaspoon salt

manufacturer.
press Start.
from the machine.
Cooking tip: It is important to cool the melted butter to 90°F or
less so that the heat does not affect the ability of the yeast to
work. Make sure you use both the clarified part of the melted
butter and milk solids to get the correct balance.

Soft Egg Bread
This might become the loaf that you make

over and over again because it is simple,
delicious, and versatile. You need very few
ingredients, and the ones in the recipe are
products you probably have on hand all the
time. This is also a good loaf to experiment
with if you want to try adding spices or dried
fruit or nuts.
8 SLICES / 1 POUND
½ cup plus 2 tablespoons milk, at 80°F to 90°F
2⅔ tablespoons melted butter, cooled
1 egg, at room temperature
2⅔ tablespoons sugar
1 teaspoon salt
¾ cup milk, at 80°F to 90°F
2 eggs, at room temperature
¼ cup sugar
1½ teaspoons salt
1 cup milk, at 80°F to 90°F
⅓ cup sugar
2 teaspoons salt

manufacturer.
press Start.
from the machine.
Substitution tip: Honey, maple syrup, or light brown sugar can
all be used to sweeten this loaf instead of sugar. Use the same
amount and add it to the wet ingredients.

Healthy Bran Bread
This is not a delicate loaf with an airy texture

and mild flavor—bran is rustic and strong-
flavored. If you are committed to a healthy
lifestyle and getting fiber in your diet, this is
the perfect bread to eat for breakfast or use
for a sandwich at lunch. Pile on salmon salad
or leftover chicken breast for a nutrition-
packed meal.
8 SLICES / 1 POUND
2 tablespoons sugar
1 teaspoon salt
¼ cup wheat bran
1¾ cups white bread flour
1⅛ cups milk, at 80°F to 90°F
3 tablespoons sugar
1½ teaspoons salt
⅓ cup wheat bran
2⅔ cups white bread flour
1½ teaspoon bread machine or instant yeast
1½ cups milk, at 80°F to 90°F
¼ cup sugar
2 teaspoons salt
½ cup wheat bran

manufacturer.
press Start.
from the machine.
Substitution tip: Honey and dark maple syrup taste wonderful
with bran, so feel free to use these sweeteners instead of sugar.
Use the same amount added to the wet ingredients.

Dark Rye Bread
Rye bread is the foundation of many famous

and popular sandwiches. It can stand up to
being toasted, baked, grilled, and stuffed with
layers of ingredients, including juicy
sauerkraut or ripe tomatoes. Some of the
most familiar rye sandwiches are the Reuben,
Montreal smoked meat, and pastrami.
8 SLICES / 1 POUND
¼ cup molasses
¼ teaspoon salt
Pinch ground nutmeg
½ cup rye flour
⅓ cup molasses
⅓ teaspoon salt
1½ tablespoons unsweetened cocoa powder
Pinch ground nutmeg
¾ cup rye flour
½ cup molasses
½ teaspoon salt
Pinch ground nutmeg
1 cup rye flour

manufacturer.
press Start.
from the machine.
Ingredient tip: The cocoa powder in this recipe does not specify
Dutch-process or regular-type cocoa powder. The Dutch-process
cocoa is treated with an alkalizing agent so that it is less acidic
and has a stronger chocolate taste. The cocoa in rye bread is
meant to add color more than flavor, so using regular cocoa
powder is fine.

Golden Raisin Bread
A hint of cinnamon elevates this pretty

raisin-studded bread to almost fine-dining
status, especially when toasted and slathered
with apple butter. You might be tempted to
add more raisins than the recipe calls for, but
too many can impede the rise and texture of
the finished bread.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
½ teaspoon ground cinnamon
½ cup golden raisins
2 tablespoons sugar
1 teaspoon salt
¾ teaspoon ground cinnamon
¾ cup golden raisins
3 tablespoons sugar
1½ teaspoons salt
1 teaspoon ground cinnamon
1 cup golden raisins
1. Place the ingredients, except the raisins, in

your bread machine as recommended by
the manufacturer.
2. Program the machine for Basic/White or
Sweet bread, select light or medium crust,
and press Start.
3. Add the raisins at the raisin/nut signal.
from the machine.
Cooking tip: Do not add the raisins at the beginning with all the
other ingredients, because the paddles will tear the dried fruit
apart. If you do not have a raisin/nut signal on your machine,
wait until 5 to 10 minutes before the last kneading cycle ends.

Golden Corn Bread
Corn bread is served in large chunks

alongside many of the spicy dishes found in
South America and the southern United
States. It can be difficult to decide if corn
bread is a true bread or dessert because the
texture is dense and its flavor is often sweet.
Try adding bacon bits or Cheddar to this base
recipe for an interesting variation.
12 TO 16 SLICES / 1½ TO 2 POUNDS
1 cup buttermilk, at 80°F to 90°F
1⅓ cups all-purpose flour
1 cup cornmeal
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1. Place the buttermilk, butter, and eggs in

your in your bread machine as
recommended by the manufacturer.
2. Program the machine for Quick/Rapid
bread and press Start.
3. While the wet ingredients are mixing, stir
together the flour, cornmeal, sugar, baking
powder, and salt in a small bowl.
4. After the first fast mixing is done and the
machine signals, add the dry ingredients.
from the machine.
Machine tip: This loaf is perfectly done in a 1½-pound
machine, but it can be made in a 1-pound and 2-pound machine
as well. If you are using a 2-pound machine, the loaf will be
shorter, and it would be a good idea to take the paddles out after
the mixing cycle is complete.

Although this bread does not have the tiny

holes that characterize English muffins, the
taste is quite similar. You will find that even
in a light crust setting, the crust is firm and
the texture of the bread is dense. The
addition of baking soda helps give it the
exact right taste to mimic its namesake.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
¼ teaspoon baking powder
1⅛ teaspoons salt
⅓ teaspoon baking powder
2 tablespoons sugar
1½ teaspoons salt
½ teaspoon baking powder

manufacturer.
press Start.
from the machine.
Decoration tip: If you want to create an authentic English
muffin taste, remove the dough from the machine after the
kneading cycle is complete, and roll the dough ball in cornmeal.
Place the ball back in the bucket and let the machine continue its
rise and bake cycles.

There is a certain type of bread that works

well for garlic breads, bruschetta, and
dipping in steaming bowls of soup. This loaf
will hold up well in heat and has a mild,
pleasant taste. If you are a French toast
enthusiast, this is also the bread for you.
8 SLICES / 1 POUND
1 tablespoon olive oil
1 tablespoon sugar
¾ teaspoon salt
1⅛ teaspoons salt
1¼ cups plus
2 tablespoons water, at 80°F to 90°F
2 tablespoons olive oil
2 tablespoons sugar
1½ teaspoons salt

manufacturer.
press Start.
from the machine.
“Did You Know?” Italian bread, although made from similar
ingredients as French bread, has a thinner crust because the
yeast is allowed to rise fully. The interior of the loaf is often
more absorbent and moist than French bread.

—Chapter Three—
SPICE AND HERB

BREADS
Fragrant Herb Bread
Rosemary Bread
Spicy Cajun Bread
Herb and Garlic Cream Cheese Bread
Cinnamon Bread
Simple Garlic Bread
Herbed Pesto Bread
Caraway Rye Bread
Anise Lemon Bread
Molasses Candied-Ginger Bread
Fragrant Herb Bread
There is something sublime about the scent

of herbs combined with baking bread. It
makes you want to shut your eyes and let
your worries float away. You can certainly
add your favorite herb to this fluffy bread,
and fresh herbs would also make a great
addition. If you want to substitute fresh
chopped herbs, double the amounts at the
very least.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried chives
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried chives
1 teaspoon dried oregano
2 tablespoons sugar
2 teaspoons salt
2 teaspoons dried thyme
2 teaspoons dried chives

manufacturer.
press Start.
from the machine.
“Did You Know?” Thyme is an herb commonly used, fresh or
dried, in Mediterranean cooking. It’s packed with nutrition,
including health-promoting phytonutrients (plant-derived
compounds), antioxidants, B-complex vitamins, and vitamin C.

Rosemary Bread
The scent of rosemary will waft throughout

your entire house while this bread bakes, and
you might find yourself waiting impatiently
with a tub of butter for it to be finished.
Rosemary is one of the stronger-smelling
herbs, especially if the needles are very fresh.
The flavor lends itself well to thick
sandwiches made with rare roast beef or
roasted turkey breast with mayonnaise.
8 SLICES / 1 POUND
¾ cup plus 1 tablespoon water, at 80°F to 90°F
2 teaspoons sugar
1 teaspoon salt
1 tablespoon finely chopped fresh rosemary
1⅓ teaspoons bread machine or instant yeast
1 tablespoon sugar
1½ teaspoons salt
1½ tablespoons finely chopped fresh rosemary
2⅓ cups water, at 80°F to 90°F
3⅓ tablespoons melted butter, cooled
4 teaspoons sugar
2 teaspoons salt
2 tablespoons finely chopped fresh rosemary

manufacturer.
press Start.
from the machine.
Ingredient tip: If you are not a fan of bits of chopped rosemary
in your bread, try infusing the water in the recipe instead. Pour a
little more than the required amount of water in a saucepan with
the chopped rosemary. Simmer the liquid for at least 15 minutes,
strain out the herbs, and cool the water to the correct
temperature for bread making.
Spicy Cajun Bread
For a Cajun sandwich, what could be more

appropriate than red-tinted bread with just
enough heat to perk up your senses? Cajun
spice is complex because it is a combination
of many other spices, including red chili
flakes. If you want spicier bread, look for a
spice with a greater amount of chili.
8 SLICES / 1 POUND
2 teaspoons tomato paste
1 tablespoon sugar
1 teaspoon salt
½ tablespoon Cajun seasoning
⅛ teaspoon onion powder
1 tablespoon tomato paste
1½ teaspoons salt
¾ tablespoon Cajun seasoning
¼ teaspoon onion powder
1 tablespoon tomato paste
2 tablespoons sugar
2 teaspoons salt
1 tablespoon Cajun seasoning
¼ teaspoon onion powder

manufacturer.
press Start.
from the machine.
Cooking tip: To ensure a uniform reddish tint in this bread, stir
the tomato paste into the water before adding all the other
ingredients.

Known for its pretty purple flowers, lavender

has long been used for culinary purposes.
You can purchase it dried or grow culinary
lavender yourself and enjoy the fragrant
scent in your home. If you want to make this
bread in the winter when lavender flowers
are scarce, substitute chopped fresh thyme
because it has a similar flavor.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
1 teaspoon chopped fresh lavender flowers
¼ teaspoon lemon zest
¼ teaspoon chopped fresh thyme
1 teaspoon salt
1½ teaspoons chopped fresh lavender flowers
½ teaspoon lemon zest
½ teaspoon chopped fresh thyme
2 tablespoons sugar
2 teaspoons salt
2 teaspoons chopped fresh lavender flowers
1 teaspoon lemon zest

manufacturer.
press Start.
from the machine.
Decoration tip: Drizzle a little glaze made from milk,
confectioners’ sugar, and vanilla over this bread when it is
completely cooled. Cut the bread into even slices and arrange
them on a plate with lavender sprigs for a stunning lunch treat.

Cracked pepper is completely different than

the finely ground spice that is found in most
pantries at home and set on restaurant tables
in handy shakers. Professional chefs often
crack black peppercorns just before service
to ensure a pungent, intense flavor. This is
done by pouring whole black peppercorns on
a hard surface and using the back of a skillet
to grind the kernels into uneven pieces.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
1 tablespoon minced chives
½ teaspoon garlic powder
½ teaspoon cracked black pepper
1 teaspoon salt
1½ tablespoons minced chives
¾ teaspoon garlic powder
¾ teaspoon freshly cracked black pepper
2 tablespoons sugar
2 teaspoons salt
2 tablespoons minced chives
1 teaspoon garlic powder
1 teaspoon freshly cracked black pepper

manufacturer.
press Start.
from the machine.
Ingredient tip: You can buy cracked black pepper in the
supermarket in the spice aisle if you don’t have the time or
inclination to crack your own. This pepper product will not be
as strong or as fresh, but you will still taste the flavor kick in the
bread.

Herb and Garlic Cream
Cheese Bread
This bread is tender, lightly herbal, and

perfect for toasted tomato or cucumber
sandwiches. It cannot be kept for a prolonged
period of time at room temperature, because
it contains dairy products and no
preservatives are used. When the loaf is
cooled, seal it in a freezer bag and store it in
the refrigerator.
8 SLICES / 1 POUND
⅓ cup water, at 80°F to 90°F
⅓ cup herb and garlic cream cheese, at room temperature
1 tablespoon sugar
⅔ teaspoon salt
½ cup herb and garlic cream cheese, at room temperature
3 tablespoons sugar
1 teaspoon salt
⅔ cup herb and garlic cream cheese, at room temperature
¼ cup sugar
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
Variation tip: Plain, garlic, or smoked salmon cream cheese
would all be delightful choices in this recipe to create interesting
varieties of bread. Do not use low-fat or nonfat products when
making this loaf.

Egg bread has a glorious golden color and an

almost flaky texture that might be familiar if
you enjoy challah. This bread is not braided
into an intricate loaf, but it can still be sliced
and nicely displayed for a special family
event. Try using egg bread for French toast
for a truly sublime culinary experience.
8 SLICES / 1 POUND
4 teaspoons honey
⅔ teaspoon salt
⅔ teaspoon ground cinnamon
⅓ teaspoon ground cardamom
⅓ teaspoon ground nutmeg
2 tablespoons honey
1 teaspoon salt
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1⅓ cup milk, at 80°F to 90°F
2⅔ tablespoons honey
1⅓ teaspoons salt
1⅓ teaspoons ground cinnamon
⅔ teaspoon ground cardamom
⅔ teaspoon ground nutmeg

manufacturer.
press Start.
from the machine.
Ingredient tip: Cardamom has a citrusy, almost smoky aroma
and is a member of the ginger family. Most of the cardamom
found in grocery stores is ground-up black cardamom, which is
less expensive than green cardamom, one of the most costly
spices in the world.

Cinnamon Bread
Who doesn’t remember getting delicious

cinnamon toast as a child, served fragrant
and warm when you needed a morning pick-
me-up before school? This bread is an all-in-
one that just requires you to pop a slice in the
toaster and add a little sweet butter when it is
golden brown. Other warm spices, such as
nutmeg or ginger, can also be added in
pinches to the recipe to create a more
complex flavor.
8 SLICES / 1 POUND
⅔ cup milk, at 80°F to 90°F
⅓ cup sugar
⅓ teaspoon salt
1⅓ teaspoons bread machine or active dry yeast
½ cup sugar
½ teaspoon salt
1½ teaspoons ground cinnamon
2 teaspoons bread machine or active dry yeast
1⅔ cup milk, at 80°F to 90°F
⅓ cup melted butter, cooled
⅔ cup sugar
⅔ teaspoon salt
2 teaspoons ground cinnamon

manufacturer.
press Start.
from the machine.
“Did You Know?” Cinnamon is one spice that is used both in
Eastern (including Indian) and Western cuisines. In the West,
cinnamon is most commonly used in preparing sweet dishes,
such as desserts and pies (and bread!). In India, it is most often
used in curries, biryanis, and vegetable dishes.

Simple Garlic Bread
Any meats, tuna salad, or grilled vegetable

creations will taste amazing between thick
slices of this garlic-scented loaf. The garlic
flavor is subtle, and the texture is similar to
Italian bread without the hard crust. Try a
little garlic mayonnaise on the bread if you
want to double up on the garlic taste.
8 SLICES / 1 POUND
⅔ cup milk, at 70°F to 80°F°
2 teaspoons sugar
1 teaspoon salt
1⅓ teaspoons garlic powder
1⅓ teaspoons chopped fresh parsley
1 tablespoon sugar
1½ teaspoons salt
2 teaspoons garlic powder
2 teaspoons chopped fresh parsley
1¾ teaspoons bread machine or instant yeast
4 teaspoons sugar
2 teaspoons salt
2⅔ teaspoons garlic powder
2⅔ teaspoons chopped fresh parsley

manufacturer.
press Start.
from the machine.
Substitution tip: Minced garlic can be substituted for the garlic
powder. Add the fresh garlic to the wet ingredients in the same
amount as the powdered garlic.
Herbed Pesto Bread
Pesto is a versatile condiment that is created

with many different ingredients, such as
herbs, greens, sun-dried tomatoes, nuts,
cheese, and oil. The “pesto” here is in the
form of the usual ingredients added
individually into the bread. If you’d like, you
can swap the amounts of the parsley and
basil so the basil is a stronger flavor.
8 SLICES / 1 POUND
1 teaspoon minced garlic
½ tablespoon sugar
¾ teaspoon salt
2 tablespoons chopped fresh parsley
¾ teaspoon chopped fresh basil
¼ cup grated Parmesan cheese
¾ teaspoon bread machine or active dry yeast
1½ teaspoons minced garlic
¾ tablespoon sugar
1 teaspoon salt
3 tablespoons chopped fresh parsley
1½ tablespoons chopped fresh basil
⅓ cup grated Parmesan cheese
2 teaspoons minced garlic
1 tablespoon sugar
1¼ teaspoons salt
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
½ cup (2 ounces) grated Parmesan cheese

manufacturer.
press Start.
from the machine.
Decoration tip: Shredded Parmesan or Asiago cheese can be
sprinkled on the finished loaf right after you pop it out of the
bucket.

Caraway Rye Bread
Caraway seeds are a common additive to rye

bread because the strong flavor of the spice
does not overwhelm the robust texture and
taste of rye. Caraway is a member of the
parsley family and has a sweet, slightly
peppery aroma. The spice is often used in
savory dishes, including cabbage soup,
sauerkraut, and salads, but it is also delicious
when added to breads, cakes, biscuits, and
cheese.
8 SLICES / 1 POUND
2 tablespoons dark brown sugar
1 tablespoon dark molasses
¾ teaspoon salt
½ cup dark rye flour
1⅓ cups white bread flour
1¾ tablespoons melted butter, cooled
3 tablespoons dark brown sugar
1½ tablespoons dark molasses
1⅛ teaspoons salt
1½ teaspoons caraway seed
¾ cup dark rye flour
¼ cup dark brown sugar
1½ teaspoons salt

manufacturer.
press Start.
from the machine.
Decoration tip: After removing the loaf from the bread
machine, brush it generously with melted butter to create a
softer crust and lovely sheen.

Anise Lemon Bread
Anise is the most prevalent flavor in this

bread with just a hint of complementary
citrus to tease the palate. Cream cheese and
cucumber slices would make an inspired
filling for sandwiches made with the bread.
Try this sandwich combination for your next
spring luncheon or for a child’s tea party.
8 SLICES / 1 POUND
2⅔ tablespoons butter, melted and cooled
⅓ teaspoon salt
⅔ teaspoon anise seed
⅔ teaspoon lemon zest
¼ cup butter, melted and cooled
¼ cup honey
½ teaspoon salt
1 teaspoon anise seed
1 teaspoon lemon zest
1 cup plus 1 tablespoon water, at 80°F to 90°F
⅓ cup butter, melted and cooled
⅓ cup honey
⅔ teaspoon salt
1⅓ teaspoons anise seed
1⅓ teaspoons lemon zest

manufacturer.
press Start.
from the machine.
“Did You Know?” The lovely flavor in commercially produced
licorice comes from anise seed, not the actual licorice root.
Anise is one of the oldest cultivated spices and was so valuable
that it was taxed when imported in the 1300s in England.

The scent of this bread baking will seem

exotic and unfamiliar if cardamom is not a
spice used regularly in your cooking
repertoire. Cardamom is citrusy with a hint
of ginger heat, which makes sense because
these two tropical plants are related. It is easy
to see why this valuable spice is called the
“Queen of Spices” in India.
8 SLICES / 1 POUND
½ cup milk, at 80°F to 90°F
1 teaspoon melted butter, cooled
4 teaspoons honey
⅔ teaspoon salt
1½ teaspoons melted butter, cooled
3 tablespoons honey
1 teaspoon salt
1 teaspoon ground cardamom
1 cup plus 2 tablespoons milk, at 80°F to 90°F
¼ cup honey
1⅓ teaspoons salt
1⅓ teaspoons ground cardamom

manufacturer.
press Start.
from the machine.
Ingredient tip: There are three types of cardamom that can be
purchased for your recipe needs: green, black, and Madagascar.
Ground cardamom is the most common product in mainstream
grocery stores, and it is made from green cardamom. If you
want a very intense flavor, buy this spice in the pods and grind it
yourself.

The combination of chocolate and mint is

used in many desserts, so why not try them in
bread? With the chocolate chips, this bread is
more of a treat than a healthy lunch staple,
but you could pack a slice as a lunch
surprise, spreading it simply with butter. You
could also try dipping thick slices of this
bread in egg for spectacular and unique
French toast.
8 SLICES / 1 POUND
⅛ teaspoon mint extract
1 tablespoon butter, melted and cooled
⅔ teaspoon salt
⅓ cup semisweet chocolate chips
⅛ teaspoon mint extract
1½ tablespoons butter, melted and cooled
¼ cup sugar
1 teaspoon salt
½ cup semisweet chocolate chips
1¼ cups plus 2 tablespoons milk, at 80°F to 90°F
¼ teaspoon mint extract
2 tablespoons butter, melted and cooled
⅓ cup sugar
1¼ teaspoons salt
¾ cup semisweet chocolate chips

manufacturer.
2. Program the machine for Sweet bread,
Start.
from the machine.
Variation tip: Omit the cocoa powder and mint extract and use
mint chocolate chips for a delicious and different bread, or you
can use all three ingredients to double up on the mint chocolate
flavor.

Molasses Candied-Ginger
Bread
This bread is basically oatmeal bread spiked

with molasses and hot ginger. As with other
breads made with oatmeal, the texture is a bit
denser and the flavor slightly sweeter. Try a
slice toasted with butter and a generous
spreading of marmalade.
8 SLICES / 1 POUND
2⅔ tablespoons dark molasses
4 teaspoons butter, melted and cooled
⅓ teaspoon salt
2⅔ tablespoons chopped candied ginger
⅓ cup quick oats
½ teaspoon salt
¼ cup chopped candied ginger
½ cup quick oats
1⅓ cups milk, at 80°F to 90°F
⅓ cup dark molasses
⅔ teaspoon salt
⅓ cup chopped candied ginger
⅔ cup quick oats

manufacturer.
press Start.
from the machine.
Ingredient tip: Making candied ginger at home is quite easy and
requires very few ingredients or tools. Simply blanch peeled
slices of ginger until they are tender, and then simmer the ginger
in a syrup made from sugar in the same weight as the ginger and
¼ cup water. Simmer until the syrup is completely evaporated,
and cool the candied ginger on a wire rack.

—Chapter Four—
GRAIN, SEED, AND

NUT BREADS
Multigrain Bread
Toasted Pecan Bread
Market Seed Bread
Cracked Wheat Bread
Chia Sesame Bread
Peanut Butter Bread
Oatmeal Seed Bread
Nutty Wheat Bread
Sunflower Bread
Raisin Seed Bread
The two seeds in this bread add different

attributes, so use both to maintain the
delicious balance. Sunflower seeds provide a
pleasing, nubby texture without making it
difficult to cut the bread. The sesame seeds
are fragrant and nutty tasting. This bread
makes an excellent peanut butter and banana
sandwich for any picky eaters in your family.
8 SLICES / 1 POUND
1 tablespoon honey
½ teaspoon salt
½ cup white bread flour
2 tablespoons raw sunflower seeds
1 tablespoon sesame seeds
¾ teaspoon salt
2 tablespoons honey
1 teaspoon salt
¼ cup raw sunflower seeds
2 tablespoons sesame seeds
2¼ teaspoons bread machine yeast or instant yeast

manufacturer.
from the machine.
Substitution tip: Flaxseed and pumpkin seeds can be used in
this rustic bread if you prefer their flavor or have them in the
pantry. Whenever possible, keep the sesame seeds as an
ingredient because their rich flavor is exceptional.

Multigrain Bread
Multigrain flours can contain a range of

different types of grains depending on the
brand. Some common additions are rye,
triticale, oats, barley, brown rice, millet, flax-
seed, and corn. This type of flour also
contains whole-wheat flour with all parts of
the wheat berry as a base.
8 SLICES / 1 POUND
¾ cups water, at 80°F to 90°F
½ tablespoon honey
½ teaspoon salt
¾ cup multigrain flour
1 teaspoon bread machine or active dry yeast
1 cup plus 2 tablespoons water, at 80°F to 90°F
1½ teaspoons salt
1 cup plus 2 tablespoons multigrain flour
1 tablespoon honey
1 teaspoon salt
1½ cups multigrain flour

manufacturer.
press Start.
from the machine.
Substitution tip: Whole-grain cereals can be substituted for
specialty flours such as Bob’s Red Mill®. These cereals make
your bread denser and very flavorful.

Toasted Pecan Bread
When you bite into a warm slice of this

freshly baked bread, it will instantly fill your
heart and tummy with cozy comfort. This
tender, nut-studded loaf is delicious with a
little cinnamon butter or a spoon of honey.
Toasting the nuts is crucial to create the rich
flavor.
8 SLICES / 1 POUND
4 teaspoons sugar
⅔ teaspoon salt
⅔ cup chopped pecans, toasted
2 tablespoons sugar
1 teaspoon salt
1 cup chopped pecans, toasted
1⅓ teaspoons salt
1⅓ cups chopped pecans, toasted
1. Place the ingredients, except the pecans,

in your bread machine as recommended
by the manufacturer.
press Start.
3. When the machine signals, add the
pecans, or put them in a nut/raisin hopper
and the machine will add them
automatically.
from the machine.
“Did You Know?” More than 80 percent of the world’s pecan
crop is supplied by the United States. In Albany, Georgia, the
pecan capital of the world, there are more than 600,000 pecan
trees. Pecan trees can live at least 200 years and produce nuts
every two years.

Market Seed Bread
The texture of this bread is hearty enough for

any sandwich filling, but the addition of
sesame seeds creates an almost delicate
flavor. For a truly spectacular result, use
toasted sesame seeds instead. You can toast
them yourself in a nonstick pan placed over
low heat for about 5 minutes.
8 SLICES / 1 POUND
1 tablespoon honey
½ teaspoon salt
2 tablespoons flaxseed
1 tablespoon poppy seeds
¾ teaspoon salt
1½ tablespoons poppy seeds
2 tablespoons honey
1 teaspoon salt
¼ cup flaxseed
¼ cup sesame seeds
2 tablespoons poppy seeds

manufacturer.
press Start.
from the machine.
Ingredient tip: Flaxseed is available in both brown and golden
varieties in most bulk stores or the baking section of
supermarkets. Both varieties will work well in this recipe, and
they are an excellent source of the healthful omega-3 fatty acid,
alpha-linolenic acid.

Cracked Wheat Bread
If you enjoy bread with crunchy bits or

texture, this is the bread for you. Soaking the
cracked wheat softens the bread, but the
grains are still very evident in the finished
product. If you want a slightly more tender
result, swap out the water for milk.
8 SLICES / 1 POUND
2 tablespoons plus 2 teaspoons cracked wheat
¾ cup plus 4 teaspoons boiling water
2 tablespoons honey
1 teaspoon salt
⅔ cup whole-wheat flour
¼ cup cracked wheat
1¼ cups boiling water
3 tablespoons honey
1½ teaspoons salt
1 cup whole-wheat flour
¼ cup plus 4 teaspoons cracked wheat
1⅔ cups boiling water
¼ cup plus 4 teaspoons melted butter, cooled
¼ cup honey
2 teaspoons salt
1⅓ cups whole-wheat flour
1. Place the cracked wheat and water in the

bucket of your bread machine for 30
minutes or until the liquid is 80°F to 90°F.
2. Place the remaining ingredients in your
bread machine as recommended by the
manufacturer.
press Start.
from the machine.
“Did You Know?” Cracked wheat is exactly what it sounds like
—wheat berries that have been cracked into smaller pieces.
Cracked wheat is incredibly nutritious and can help reduce your
risk of cardiovascular disease, diabetes, and several types of
cancer.

Coconut is a popular ingredient in many

different recipes because it is a great source
of concentrated nutrition. Coconut lends
itself well to bread because it can be used in
both wet and dry ingredients. For an even
more intense coconut flavor in your bread,
toast the shredded coconut before adding it to
the recipe.
8 SLICES / 1 POUND
1⅓ teaspoons pure coconut extract
½ teaspoon salt
⅓ cup sweetened shredded coconut
2 teaspoons pure coconut extract
¾ teaspoon salt
½ cup sweetened shredded coconut
2⅔ teaspoons pure coconut extract
3⅓ tablespoons sugar
1 teaspoon salt
⅔ cup sweetened shredded coconut

manufacturer.
Start.
from the machine.
Substitution tip: Coconut milk in the carton (not the can) can be
used instead of regular milk to intensify the coconut flavor of
this bread. If you want the bread to be less sweet, swap the
sweetened coconut for the unsweetened variety.

Bulgur has a rich, nutty flavor. It contains a
whole lot of fiber, and delivers a decent
amount of protein. Look for 100 percent
whole-grain bulgur when buying this product
in the store because cracked wheat is
sometimes labeled as bulgur incorrectly.
8 SLICES / 1 POUND
½ cup boiling water
2 tablespoons bulgur wheat
2 tablespoons quick oats
¾ teaspoon salt
¾ cup boiling water
3 tablespoons bulgur wheat
1 teaspoon salt
1 cup boiling water
¼ cup bulgur wheat
¼ cup quick oats
3 tablespoons honey
1¼ teaspoons salt
1. Place the water, bulgur, and oats in the

bucket of your bread machine for 30
minutes or until the liquid is 80°F to 90°F.
2. Place the remaining ingredients in your
manufacturer.
press Start.
from the machine.
Cooking tip: It is very important to follow the soaking step for
the bulgur or you will end up with very hard pieces of grain
scattered throughout your bread. If you’d like, you can soak the
bulgur ahead of time, drain it, and add it to the correct
temperature water when you want to bake this bread.

This is a recipe that requires very few

ingredients but packs a big flavor. Honey
adds sweet overtones to this simple but
delicious bread. Ordinary sandwiches made
with deli meat or peanut butter and jam
become extraordinary when made with a
couple of slices from this loaf.
8 SLICES / 1 POUND
1 tablespoon honey
¾ teaspoon salt
1 teaspoon salt
¼ cup flaxseed
2 tablespoons honey
2 teaspoons salt
½ cup flaxseed

manufacturer.
press Start.
from the machine.
Substitution tip: You can easily swap the melted butter for olive
oil or another vegetable oil in this bread recipe. Use the same
amount for the best results.

Chia Sesame Bread
The inclusion of chia and sesame seeds in

this loaf ensures that it is packed with protein
and great for an energy boost. There are just
over 5 grams of protein in each slice. The
chia seeds are not noticeable from a flavor
perspective, because they are ground up, but
the sesame seeds have a distinctive taste.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
⅓ cup ground chia seeds
1⅛ teaspoons salt
½ cup ground chia seeds
1½ tablespoons sesame seeds
2 tablespoons sugar
1½ teaspoons salt
¾ cup ground chia seeds

manufacturer.
press Start.
from the machine.
Cooking tip: You can purchase chia seeds already ground up,
but it is quite simple to make your own. Simply place the chia
seeds in a blender and pulse until they are powdery.
Cooked quinoa creates a moist loaf with a

hint of nuttiness. The whole-wheat flour
ensures a nice dense texture, which supports
the grains beautifully. Try this bread with a
generous scoop of salmon salad and shredded
kale for a special lunch.
8 SLICES / 1 POUND
½ cup cooked quinoa, cooled
2 teaspoons sugar
⅔ teaspoon salt
2⅔ tablespoons quick oats
½ cup whole-wheat flour
⅔ cup cooked quinoa, cooled
1 tablespoon sugar
1 teaspoon salt
¼ cup quick oats
¾ cup cooked quinoa, cooled
4 teaspoons sugar
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
“Did You Know?” Most recipes call for rinsing quinoa for a few
minutes before cooking to wash away its natural coating,
saponin, which may taste bitter to some people. Rinse your
quinoa well in cold water according to the instructions on the
package. Some boxed quinoa is already prerinsed.

Peanut Butter Bread
Peanut lovers will find an excuse to make

this bread again and again for snacking and
delicious sandwiches. The texture of this loaf
is also light enough for toast. If you have
leftovers, you can freeze this bread up to 2
months if it is wrapped well in plastic.
1 cup peanut butter
½ cup packed light brown sugar
¼ cup sugar
¼ cup (½ stick) butter, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1. Place the peanut butter, milk, brown

sugar, sugar, butter, egg, and vanilla in
your bread machine.
together the flour, baking powder, and salt
in a small bowl.
from the machine.
Variation tip: Almond butter, hazelnut butter, and cashew butter
are all good alternatives to peanut butter. If you use natural nut
butters, stir them thoroughly to disperse the oils that can
accumulate on the top of the spread.
PER SERVING (1 SLICE): CALORIES: 294; TOTAL FAT:

16G; SATURATED FAT: 5G; CARBOHYDRATES: 32G;
FIBER: 2G; SODIUM: 242MG; PROTEIN: 9G
Nut breads have a European flair because

many pastries and dessert breads in Europe
feature different types of nuts. Hazelnuts
have an even longer history in China and the
Black Sea region, including Turkey. The
hazelnuts you buy in the supermarket
probably came from Turkey because this
country is the largest exporter and producer
of these nuts in the world.
8 SLICES / 1 POUND
2 tablespoons honey
½ teaspoon pure vanilla extract
½ teaspoon salt
½ cup finely ground toasted hazelnuts
3¾ tablespoons melted butter, cooled
3 tablespoons honey
¾ teaspoon pure vanilla extract
¾ teaspoon salt
¾ cup finely ground toasted hazelnuts
¼ cup honey
1 teaspoon pure vanilla extract
1 teaspoon salt
1 cup finely ground toasted hazelnuts

manufacturer.
press Start.
from the machine.
Cooking tip: Hazelnuts toast in about 15 minutes in an oven
preheated to 350°F. Let them cool after they are done, and then
rub the nuts between your palms to remove their loose bitter
skin.

Oatmeal Seed Bread
If you need a hostess gift for a friend or

family member, look no further than this
golden beauty. Anyone who thinks bread
machines produce inferior bread will have to
eat their words when they taste this seed- and
nut-studded loaf. You can freeze any extras
for up to two months in a sealed plastic bag.
8 SLICES / 1 POUND
2 tablespoons light brown sugar
1 teaspoon salt
2 tablespoons pumpkin seeds
½ teaspoon anise seeds
¾ cup quick oats
1½ teaspoons salt
3 tablespoons pumpkin seeds
1 teaspoon anise seeds
1 cup quick oats
¼ cup light brown sugar
2 teaspoons salt
¼ cup raw sunflower seeds
¼ cup pumpkin seeds
1½ teaspoons anise seeds
1½ cups quick oats

manufacturer.
press Start.
from the machine.
“Did You Know?” Anise seeds have a sweet, distinctive licorice
flavor that gently infuses this bread, allowing for other flavors to
come through, as well. Fresh seeds should be a brilliant olive-
green to gray-brown color. They contain a good amount of
antioxidant vitamins, such as vitamin C and vitamin A.

Nutty Wheat Bread
Nuts, seeds, and whole-wheat flour make for

a fiber-packed loaf that is wonderful paired
with salmon salad or used to make sweet
cinnamon toast. For an even more tender
texture, use milk or buttermilk instead of
water in the wet ingredients. This recipe,
without added milk, would be perfect for a
delayed baking cycle.
8 SLICES / 1 POUND
2 teaspoons sugar
1 teaspoon salt
¾ cup plus 1 tablespoon whole-wheat flour
4 teaspoons chopped almonds
4 teaspoons chopped pecans
4 teaspoons sunflower seeds
1 tablespoon sugar
1½ teaspoons salt
2 tablespoons chopped almonds
2 tablespoons chopped pecans
2 tablespoons sunflower seeds
2 cups water, at 80°F to 90°F
4 teaspoons sugar
2 teaspoons salt
1⅔ cups whole-wheat flour
2⅔ tablespoons chopped almonds
2⅔ tablespoons chopped pecans
2⅔ tablespoons sunflower seeds
1. Place the ingredients, except the almonds,

pecans, and seeds, in your bread machine
as recommended by the manufacturer.
press Start.
3. When the machine signals, add the nuts
and seeds, or put them in the nut/raisin
hopper and let the machine add them
automatically.
from the machine.
Variation tip: Other nuts, such as cashews, pistachios, walnuts,
or peanuts, would combine well with the other ingredients in
this hearty bread. Use the same amounts as for the pecans and
almonds.

Sunflower Bread
Sunflower seeds soften when they are baked

into bread, so they add only a little texture to
finished loaves. The real impact of sunflower
seeds is in the flavor. Raw seeds are best—
roasted sunflower seeds become slightly
bitter if they are cooked too much during the
baking process in your bread machine.
8 SLICES / 1 POUND
1 tablespoon honey
1 teaspoon salt
½ cup raw sunflower seeds
1½ teaspoons salt
¾ cup raw sunflower seeds
1⅓ cups water, at 80°F to 90°F
2 tablespoons honey
2 teaspoons salt
1 cup raw sunflower seeds

manufacturer.
press Start.
from the machine.
“Did You Know?” There are about 800 to 2,000 sunflower seeds
per sunflower in as little as 100 days after the flowers are
planted. Sunflower seeds ripen quickly because the flowers
always face the sun.

Raisin Seed Bread
Sweet raisins provide energy, so take a slice

of bread along for before or after a workout
and as a pregame snack. You’ll get a little
dried fruit in almost every bite.
8 SLICES / 1 POUND
1 tablespoon honey
½ teaspoon salt
¼ cup raisins
¾ teaspoon salt
⅓ cup raisins
2 tablespoons honey
1 teaspoon salt
¼ cup flaxseed
¼ cup sesame seeds
½ cup raisins

the manufacturer.
press Start.
3. Add the raisins when your bread machine
signals, or place the raisins in the
raisin/nut hopper and let the machine add
them.
from the machine.
Variation tip: Throw in dried blueberries, chopped dried apple
or mango, dried cherries, or currants instead of raisins and enjoy
the different results.

—Chapter Five—
CHEESE BREADS
Olive Cheese Bread
Double Cheese Bread
Rich Cheddar Bread
Feta Oregano Bread
Goat Cheese Bread
If you have never cooked with chipotle chili

powder, you will be delighted with the
smoky hot taste. This spice is not as hot as
cayenne but has much more complexity than
regular chili powder. If you want to amp up
the Southwestern culinary influence,
substitute Monterey Jack cheese for the
Cheddar.
8 SLICES / 1 POUND
1½ tablespoons powdered skim milk
¾ teaspoon salt
½ teaspoon chipotle chili powder
½ cup (2 ounces) shredded sharp Cheddar cheese
2¼ tablespoons sugar
2¼ tablespoons powdered skim milk
1 teaspoon salt
¾ teaspoon chipotle chili powder
¾ cup (3 ounces) shredded sharp Cheddar cheese
3 tablespoons sugar
3 tablespoons powdered skim milk
1½ teaspoons salt
1 teaspoon chipotle chili powder
1 cup (4 ounces) shredded sharp Cheddar cheese

manufacturer.
press Start.
from the machine.
Decoration tip: When the loaf is still hot from the machine and
cooling on the rack, sprinkle an additional ½ cup of shredded
cheese on top.
Making garlic bread for a family dinner or

guests can take a bit of preparation when you
whip up garlic butter and toast the bread in
the oven. Why not serve a couple slices of
this garlicky fresh bread instead? If you want
to dress it up, brush the bread with a little
olive oil and grill it lightly on the barbecue.
8 SLICES / 1 POUND
½ cup plus 1 tablespoon milk, at 70°F to 80°F
⅔ teaspoon minced garlic
4 teaspoons sugar
⅔ teaspoon salt
⅓ cup grated Asiago cheese
1¾ cups plus 1 tablespoon white bread flour
⅓ cup mashed roasted garlic
¾ cup plus 1 tablespoon milk, at 70°F to 80°F
2 tablespoons sugar
1 teaspoon salt
½ cup (2 ounces) grated Asiago cheese
½ cup mashed roasted garlic
1 cup plus 1 tablespoon milk, at 70°F to 80°F
1⅓ teaspoon minced garlic
1⅓ teaspoons salt
⅔ cup (2½ ounces) grated Asiago cheese
⅔ cup mashed roasted garlic
1. Place the ingredients, except the roasted

garlic, in your bread machine as
press Start.
3. Add the roasted garlic when your machine
signals or 5 minutes before the last
kneading is done.
from the machine.
Substitution tip: Roasted garlic is worth all the effort needed to
make it from scratch, but you can buy it premade in tubes at the
grocery store.

Grilled cheese sandwiches, cheese-topped

garlic bread, Welsh rarebit, and cheese
fondues are all about bread and melted
cheese, so why not put the cheese right in the
bread? This recipe ensures there is a taste of
Cheddar in every bite. The cheese is added
with all the other ingredients, so it blends in
rather than baking in chunks.
8 SLICES / 1 POUND
2 teaspoons sugar
⅔ teaspoon dried basil
½ cup (2 ounces) shredded sharp Cheddar cheese
½ teaspoon salt
1 tablespoon sugar
1 teaspoon dried basil
¾ cup (3 ounces) shredded sharp Cheddar cheese
¾ teaspoon salt
4 teaspoons sugar
1¼ teaspoons dried basil
1 cup (4 ounces) shredded sharp Cheddar cheese
1 teaspoon salt

manufacturer.
press Start.
from the machine.
Ingredient tip: Aged Cheddar is not the same as sharp Cheddar,
although aging the cheese gives it a very distinctive flavor. You
can substitute Cheddar cheese that has been aged at least 2 years
for sharp Cheddar in this bread.

Cheese and hot chile peppers are evident in

each morsel of this delicious loaf that is full
of complex flavor. This corn bread will
definitely strike the right balance between
crumbly and tender. Try a slice slathered
with sweet butter or accompanying a hearty
bowl of chili.
1 jalapeño pepper, chopped
1⅓ cups all-purpose flour
1 cup cornmeal
½ cup (2 ounces) shredded Cheddar cheese
¼ cup sugar
½ teaspoon salt
1. Place the buttermilk, butter, eggs, and

jalapeño pepper in your bread machine.
together the flour, cornmeal, cheese,
sugar, baking powder, and salt in a small
bowl.
from the machine.
Variation tip: Try using half buttermilk and half creamed corn
for the 1 cup of buttermilk amount in the recipe for a moist
bread and stronger corn flavor.

Olive Cheese Bread
Antipasto platters can be an attractive

addition to a buffet dinner or a casual get-
together with friends on a sunny patio. You
will not need to top the slices of Olive
Cheese Bread with anything before stacking
the slices on your platter because the taste is
so distinctive. Don’t be surprised if your
guests want the recipe and finish the entire
loaf before your evening is done.
8 SLICES / 1 POUND
1 tablespoon sugar
⅔ teaspoon salt
½ cup (2 ounces) shredded Swiss cheese
¼ cup chopped black olives
1 teaspoon salt
¾ cup (3 ounces) shredded Swiss cheese
⅓ cup chopped black olives
1⅓ teaspoon minced garlic
2 tablespoons sugar
1⅓ teaspoons salt
1 cup (4 ounces) shredded Swiss cheese
½ cup chopped black olives

manufacturer, tossing the flour with the
cheese first.
press Start.
from the machine.
Variation tip: Olives and cheese are a common combination in
cooking, so these two ingredients will make delicious, savory
bread. Green olives can be used instead of black, and other
varieties of cheese would taste delightful, as well.

The addition of potato flakes in this

predominantly cheesy bread might seem
surprising, but the flakes add an incredibly
rich texture and flavor to the finished bread.
The best blue cheese for this recipe is a
firmer type such as Stilton, Roquefort, or
Valdeón because they will create small
pockets of tangy goodness rather than simply
melting into the bread.
8 SLICES / 1 POUND
2 teaspoons sugar
½ teaspoon salt
⅓ cup crumbled blue cheese
2 teaspoons dried onion flakes
3 tablespoons instant mashed potato flakes
¾ teaspoon bread machine or active dry yeast
1¼ cup water, at 80°F to 90°F
¼ cup powdered skim milk
1 tablespoon sugar
¾ teaspoon salt
½ cup (2 ounces) crumbled blue cheese
1 tablespoon dried onion flakes
¼ cup instant mashed potato flakes
1⅔ cup water, at 80°F to 90°F
4 teaspoons sugar
1 teaspoon salt
⅔ cup (2½ ounces) crumbled blue cheese
4 teaspoons dried onion flakes
5 tablespoons instant mashed potato flakes

manufacturer.
press Start.
from the machine.
Ingredient tip: If you do decide to use Stilton blue cheese for
your bread, make sure you cut the rind off the cheese because it
is not edible. If you have any Stilton left, pair it with a slice of
bread for a snack.

Double Cheese Bread
Cheese bread is a decadent treat for those

who like their indulgences savory rather than
sweet. Try a slice of this bread with apple
butter or peanut butter for a hearty snack.
8 SLICES / 1 POUND
4 teaspoons sugar
⅔ teaspoon salt
⅓ teaspoon freshly ground black pepper
Pinch cayenne pepper
1 cup (4 ounces) shredded aged sharp Cheddar cheese
⅓ cup shredded or grated Parmesan cheese
1¼ cups milk, at 80°F to 90°F
2 tablespoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1½ cups (6 ounces) shredded aged sharp Cheddar cheese
½ cup (2 ounces) shredded or grated Parmesan cheese
1⅔ cups milk, at 80°F to 90°F
1⅓ teaspoons salt
⅔ teaspoon freshly ground black pepper
2 cups (8 ounces) shredded aged sharp Cheddar
⅔ cup (2½ ounces) shredded or grated Parmesan cheese

manufacturer.
press Start.
from the machine.
Variation tip: If you want pockets of melted cheese instead of
uniformly distributed cheese, dice the Cheddar into ½-inch
chunks instead.

Salami adds a spiciness and texture to this

cheesy loaf, creating an almost pizza-like
treat. Whenever possible, use a drier salami
that has been aged longer, so the oil in the
meat will not affect your bread composition.
8 SLICES / 1 POUND
⅓ cup shredded mozzarella cheese
4 teaspoons sugar
⅔ teaspoon salt
⅔ teaspoon dried basil
Pinch garlic powder
2 cups plus 2 tablespoons white bread flour
½ cup finely diced hot German salami
1 cup water plus 2 tablespoons, at 80°F to 90°F
½ cup (2 ounces) shredded mozzarella cheese
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried basil
¼ teaspoon garlic powder
¾ cup finely diced hot German salami
⅔ cup (2½ ounces) shredded mozzarella cheese
1⅓ teaspoons salt
1⅓ teaspoons dried basil
⅓ teaspoon garlic powder
1 cup finely diced hot German salami
1. Place the ingredients, except the salami, in

the manufacturer.
press Start.
3. Add the salami when your machine
signals or 5 minutes before the second
kneading cycle is finished.
from the machine.
Substitution tip: Try pepperoni, Black Forest ham, summer
sausage, or cooked pancetta for different texture and flavor
variations of this bread.

Cottage cheese takes the place of milk in this

recipe, creating the same tender bread with
the added bonus of a little tanginess. You
might think you are enjoying a milder
sourdough when you eat a slice. This bread
freezes well, so make two loaves to use up
your container of cottage cheese.
8 SLICES / 1 POUND
½ cup low-fat cottage cheese, at room temperature
2 teaspoons sugar
⅔ teaspoon salt
⅛ teaspoon baking soda
¾ cup cottage cheese, at room temperature
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon baking soda
1 cup cottage cheese, at room temperature
4 teaspoons sugar
1⅓ teaspoons salt
⅓ teaspoon baking soda

manufacturer.
press Start.
from the machine.
“Did You Know?” You can freeze leftover cottage cheese to use
in other recipes but not to eat with a spoon. The curds and whey
separate when the product is thawed, creating a watery mess,
which tastes fine but does not look appealing.

There are a lot of textures and flavors in this

loaf, from the smoky bacon to the hot chilies
and rich cheese. It is almost a meal in one
slice! If you serve it as a party appetizer, it is
sure to wow your guests.
8 SLICES / 1 POUND
⅓ cup milk, at 80°F to 90°F
1 teaspoon melted butter, cooled
1 tablespoon honey
1 teaspoon salt
⅓ cup chopped and drained green chiles
⅓ cup grated Cheddar cheese
⅓ cup chopped cooked bacon
1½ teaspoons melted butter, cooled
1½ teaspoons salt
½ cup chopped and drained green chiles
½ cup (2 ounces) grated Cheddar cheese
½ cup chopped cooked bacon
2 tablespoons honey
2 teaspoons salt
⅔ cup chopped and drained green chiles
⅔ cup (2½ ounces) grated Cheddar cheese
⅔ cup chopped cooked bacon

manufacturer.
press Start.
from the machine.
“Did You Know?” More than 90 percent of the chiles grown in
the world today originate from Mexico. In ancient times, chiles
were used as money by Mayan and Inca people, and Aztec
women made a paste of this fiery pepper to use as an antiaging
treatment for their faces.
If you are a fan of hearty grilled vegetable

sandwiches on thick slices of crusty bread,
look no further than this loaf. The outside is
crusty, and the center has a springy texture.
For a real gourmet experience, brush the
bread with olive oil and grill it slightly on a
low-heat barbecue before assembling the
sandwiches. Heaven!
8 SLICES / 1 POUND
2 teaspoons sugar
⅔ teaspoon salt
1⅓ teaspoons chopped fresh basil
2⅔ tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
2 teaspoons chopped fresh basil
4 teaspoons sugar
1⅓ teaspoons salt
1 tablespoon chopped fresh basil
⅓ cup grated Parmesan cheese

manufacturer.
press Start.
from the machine.
Substitution tip: This dry hard cheese from the Parma region of
Italy has a distinctive flavor that is hard to replace. You can try
Asiago, pecorino romano, or aged provolone cheese if you are
in need of a substitute.

Rich Cheddar Bread
Cheddar cheese was initially only available

in Somerset, England, although it can be
found all over the world today. This cheese is
made from cow’s milk, and the flavor gets
sharper and richer as it ages. Try and find a
cheese that is at least two years old for this
recipe.
8 SLICES / 1 POUND
2 tablespoons sugar
⅔ teaspoon salt
⅓ cup grated aged Cheddar cheese
3 tablespoons sugar
1 teaspoon salt
½ cup (2 ounces) grated aged Cheddar cheese
¼ cup sugar
1⅓ teaspoons salt
⅔ cup (2½ ounces) grated aged Cheddar cheese

manufacturer.
press Start.
from the machine.
Variation tip: There are many Cheddar varieties on the market
in mainstream supermarkets and specialty stores. Applewood-
smoked, red wine, chipotle, and horseradish Cheddar cheeses
would all be interesting choices to use in making this loaf of
bread.

Feta Oregano Bread
Feta cheese produces bread that is slightly

salty with a tanginess similar to sourdough
bread. If you want little pockets of cheese
baked into the bread, reserve half the cheese
and add it to the machine about 5 minutes
before the second kneading cycle ends. If
you don’t crumble the feta too small, bigger
cheese pieces will remain.
8 SLICES / 1 POUND
2 teaspoons sugar
⅔ teaspoon salt
2 teaspoons dried oregano
⅔ cup (2½ ounces) crumbled feta cheese
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dried oregano
1 cup (4 ounces) crumbled feta cheese
4 teaspoons sugar
1⅓ teaspoons salt
1⅓ cups (5¼ ounces) crumbled feta cheese

manufacturer.
press Start.
from the machine.
Substitution tip: You can use fresh oregano in this recipe
instead of the dried herb. Use twice as much fresh oregano as
dried so the flavor is strong enough to combine well with the
feta cheese.

Goat Cheese Bread
Soft and tangy goat cheese, also called

chèvre, is the top cheese choice for people
who are lactose intolerant because it does not
affect the body like cow’s milk products.
Goats produce milk from March to October,
and their cheese is not usually aged more
than four months or frozen to ensure a
superior quality. If you want to eliminate
cow’s milk from this recipe, use water
instead of milk in the same quantity.
8 SLICES / 1 POUND
2⅔ tablespoons goat cheese, at room temperature
1 tablespoon honey
⅔ teaspoon salt
⅔ teaspoon freshly cracked black pepper
¼ cup goat cheese, at room temperature
1 teaspoon salt
1 teaspoon freshly cracked black pepper
5 tablespoons goat cheese, at room temperature
2 tablespoons honey
1⅓ teaspoons salt
1⅓ teaspoons freshly cracked black pepper

manufacturer.
press Start.
from the machine.
Variation tip: Try herbed, chipotle, raspberry, or roasted garlic
goat cheese instead of plain in this recipe. Each will impart a
slightly different taste to the finished loaf.
Mozzarella is an often-underappreciated
cheese that is relegated to pizzas in most
North American restaurants. This fresh
cheese was traditionally made from water
buffalo milk and eaten a few hours after it
was made, rather than aged. Commercial
mozzarella in the supermarket is not true
mozzarella, but it still tastes delicious and
melts beautifully.
8 SLICES / 1 POUND
4 teaspoons sugar
⅔ teaspoon salt
1⅓ teaspoons dried basil
⅔ teaspoon dried oregano
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons sugar
1 teaspoon salt
2 teaspoons dried basil
1½ cups (6 ounces) shredded mozzarella cheese
1⅓ teaspoons salt
2⅔ teaspoons dried basil
1⅓ teaspoons dried oregano
1½ cups (6 ounces) shredded mozzarella cheese

manufacturer.
press Start.
from the machine.
Decoration tip: If you are at home, quickly sprinkle about ½
cup shredded mozzarella cheese on the loaf after the last rise
cycle in the machine. The cheese will melt and bake into golden
strands.

—Chapter Six—
FRUIT BREADS
Black Olive Bread
Robust Date Bread
Apple Spice Bread
Lemon-Lime Blueberry Bread
Plum Orange Bread
Orange zest adds an intense citrus flavor and

pretty flecks of color to this fragrant bread.
You might want to serve it with cream cheese
and strawberry jam or thin slices of roasted
chicken for a special lunch. This recipe is not
appropriate to use with a delayed timer
because of the milk.
8 SLICES / 1 POUND
2 tablespoons freshly squeezed orange juice, at room
temperature
2 tablespoons sugar
¾ tablespoon melted butter, cooled
¾ teaspoon salt
Zest of ½ orange
3 tablespoons freshly squeezed orange juice, at room
temperature
3 tablespoons sugar
1 teaspoon salt
Zest of 1 orange
¼ cup freshly squeezed orange juice, at room temperature
¼ cup sugar
1¼ teaspoons salt
Zest of 1 orange

manufacturer.
press Start.
from the machine.
Cooking tip: Check the dough after it has been mixed and
kneaded for 5 to 10 minutes, and make any adjustments that are
required. If the dough is too dry, add a tablespoon of water. If it
looks too wet, add flour by the teaspoon until the dough is
smooth.

You will want to wait until this tender, moist

bread is completely cooled before slicing so
the slices keep their shape, but the aroma will
tempt you to cut it while it is still warm. This
bread tastes wonderful topped with a
tablespoon or two of almond butter. Add
apple slices to a sandwich made with this
bread for even more apple flavor.
8 SLICES / 1 POUND
2¾ tablespoons unsweetened applesauce, at room temperature
2 teaspoons sugar
⅔ teaspoon salt
¼ teaspoon ground cinnamon
Pinch ground nutmeg
2¾ tablespoons quick oats
¼ cup unsweetened applesauce, at room temperature
1 tablespoon sugar
1 teaspoon salt
Pinch ground nutmeg
¼ cup quick oats
⅓ cup unsweetened applesauce, at room temperature
4 teaspoons sugar
1⅓ teaspoons salt
Pinch ground nutmeg
⅓ cup quick oats

manufacturer.
press Start.
from the machine.
Ingredient tip: Homemade applesauce is a healthy choice for
baking, but the unsweetened variety is preferred so you don’t
add too much sugar to the bread recipe.

You might be wondering how slices of

strawberry remain suspended in the finished
bread and don’t end up all at the bottom of
the loaf. The oats in the recipe create a
denser product, which supports the fresh fruit
and soaks up any juice from the berries. This
bread is not easy to cut perfectly, but it is so
delicious that it won’t matter.
8 SLICES / 1 POUND
2 tablespoons sugar
1 teaspoon salt
½ cup sliced fresh strawberries
¾ cup quick oats
3 tablespoons sugar
1½ teaspoons salt
¾ cup sliced fresh strawberries
1 cup quick oats
¼ cup sugar
2 teaspoons salt
1 cup sliced fresh strawberries
1½ cups quick oats

manufacturer.
press Start.
from the machine.
Decoration tip: Although this is a proper yeast bread rather than
a quick bread, a sprinkling of icing sugar over the top would be
a lovely addition. Use a fine mesh sieve or a flour sifter to create
an even drift of sugar.

Pineapple juice has an assertive taste that you

will really enjoy in this sweet bread. This
loaf will make a wonderful dessert to serve to
family and friends, or enjoyed with tea or
coffee at any time of the day. Toast the
coconut before adding it to the recipe if you
want to add some rich, nutty flavor.
6 tablespoons butter, at room temperature
½ cup coconut milk, at room temperature
½ cup pineapple juice, at room temperature
1 cup sugar
1½ teaspoons coconut extract
¾ cup shredded sweetened coconut
1 teaspoon baking powder
½ teaspoon salt
1. Place the butter, eggs, coconut milk,

pineapple juice, sugar, and coconut extract
in your bread machine.
together the flour, coconut, baking
powder, and salt in a small bowl.
from the machine.
“Did You Know?” It takes about three years for a pineapple to
mature enough to be edible, and this sweet fruit does not
continue to ripen after it is picked. Once you have cut a
pineapple, eat the succulent flesh quickly because it will last less
than a week in the refrigerator.

Pumpkin is a vegetable that is often prepared

like a fruit because its flavor has an affinity
for sweeteners and warm spicing. This bread
is similar in texture to banana bread with a
slightly finer crumb. You can toast and butter
it for a delicious, simple breakfast or eat a
cold slice on the go for an afternoon energy
pick-me-up.
Butter for greasing the bucket
1½ cups pumpkin purée
1 cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground ginger
¼ teaspoon salt
Pinch ground cloves
1. Lightly grease the bread bucket with
butter.
2. Add the pumpkin, eggs, butter, and sugar.
4. Let the wet ingredients be mixed by the
paddles until the first fast mixing cycle is
finished, about 10 minutes into the cycle.
together the flour, baking powder,
cinnamon, baking soda, nutmeg, ginger,
salt, and cloves until well blended.
6. Add the dry ingredients to the bucket
when the second fast mixing cycle starts.
7. Scrape down the sides of the bucket once
after the dry ingredients are mixed into the
wet.
from the machine.
Substitution tip: Chopped pecans or walnuts can be added to the
batter if you enjoy a little crunch in your quick bread.

Black Olive Bread
If you are feeling adventurous when making

this bread, add whole pitted olives instead of
chopped olives before the second rising.
Simply press the olives into the dough so the
bread rises around them. This ensures a
beautiful appearance when the bread is sliced
and prevents the olives from burning while
baking.
8 SLICES / 1 POUND
1 tablespoon sugar
⅔ teaspoon salt
¼ cup chopped black olives
1 teaspoon salt
⅓ cup chopped black olives
1⅓ teaspoons minced garlic
2 tablespoons sugar
1⅓ teaspoons salt
½ cup chopped black olives

manufacturer.
press Start.
from the machine.
Machine tip: The olives in this recipe are added along with the
rest of the ingredients so they get torn up and dispersed in the
bread in little bits. If you want bigger olive chunks, add them
when your machine signals or 5 minutes before the last
kneading cycle ends.

Robust Date Bread
Imagine thin slices of rare roast beef, Gouda

cheese, ripe tomato, piles of crunchy alfalfa
sprouts, and a thick slathering of hot
mustard. You would need a robust bread to
hold all those ingredients together, such as
this rustic loaf. The fiber-rich flour and
chopped dates create bread with substance
and an assertive flavor for toppings that need
a little stability.
8 SLICES / 1 POUND
3 tablespoons honey
1½ teaspoons sugar
½ teaspoon salt
½ cup chopped dates
¼ cup honey
1 tablespoon sugar
1 teaspoon salt
¾ cup chopped dates
5 tablespoons honey
1 tablespoon sugar
1 teaspoon salt
1 cup chopped dates
Place the ingredients, except the dates, in
1. your bread machine as recommended by
the manufacturer.
press Start.
chopped dates, or put them in the
nut/raisin hopper and let the machine add
them automatically.
from the machine.
Machine tip: If your machine does not have an “add nut/raisin”
signal or hopper, add the dates at the end of the second kneading
cycle.

Apple Spice Bread
Adding apple chunks to clove-scented bread

is an inspired idea. The type of apple you use
can change the taste of the bread, from tart
McIntosh apples to sweet Red Delicious
apples. You can even experiment and use
more than one variety.
8 SLICES / 1 POUND
4 teaspoons sugar
1 teaspoon salt
Pinch ground cloves
⅔ cup finely diced peeled apple
2 tablespoons sugar
1½ teaspoons salt
Pinch ground cloves
1 cup finely diced peeled apple
3⅓ tablespoons melted butter, cooled
2 teaspoons salt
Pinch ground cloves
1⅓ cups finely diced peeled apple
1. Place the ingredients, except the apple, in

the manufacturer.
press Start.
3. When the machine signals, add the apple
to the bucket, or add it just before the end
of the second kneading cycle if your
machine does not have a signal.
from the machine.
Variation tip: This recipe is an ideal base for any kind of fruit.
Try pears, peaches, nectarines, and any kind of berries in place
of the apple.

Lemon-Lime Blueberry
Bread
Bread often plays a supporting role in a

sandwich or acts as a way to scoop up a
flavorful soup or stew. This bread is the one
to make if you enjoy bread with a dab of
butter or plain. The hint of citrus and sweet-
tart blueberries in an almost sourdough-
tasting bread is perfect on its own with no
embellishments.
8 SLICES / 1 POUND
½ cup plain yogurt, at room temperature
2 tablespoons honey
1 teaspoon salt
⅓ teaspoon lemon extract
1 teaspoon lime zest
⅔ cup dried blueberries
¾ cup plain yogurt, at room temperature
3 tablespoons honey
1½ teaspoons salt
½ teaspoon lemon extract
1 cup dried blueberries
1 cup plain yogurt, at room temperature
¼ cup honey
2 teaspoons salt
⅔ teaspoon lemon extract
1½ teaspoons lime zest
1⅓ cups dried blueberries

manufacturer.
press Start.
from the machine.
Decoration tip: When the bread is cool, slice even pieces and
then arrange them on a pretty platter, overlapping, until you
have a circle with a space in the middle. Fill the empty center
with fresh blueberries and serve as a brunch dish.

This is less of a traditional banana bread than

a dense, moist wheat bread with a tantalizing
banana flavor. You will want to toast slices
and make interesting sandwiches with this
bread. Try spicy Thai-influenced chicken
with a generous spoon of mango salsa for
your first sandwich.
8 SLICES / 1 POUND
⅔ cup mashed banana
2 tablespoons honey
⅔ teaspoon pure vanilla extract
⅓ teaspoon salt
¾ cup plus 1 tablespoon white bread flour
12 SLICES /1½ POUNDS
1 cup mashed banana
3 tablespoons honey
½ teaspoon salt
1⅓ cup mashed banana
¼ cup honey
1⅓ teaspoons pure vanilla extract
⅔ teaspoon salt
1⅓ cup whole-wheat flour

manufacturer.
2. Program the machine for Sweet bread and
press Start.
from the machine.
Cooking tip: If your bananas are not ripe enough for bread,
place them in an oven preheated to 250°F for about 15 minutes
and then let them cool. They will become sweet and soft with a
very black peel you can discard.

The aromatic fragrance of oranges comes

from essential oils in its skin, which is why
there is a generous amount of zest in this
recipe. Scrub the orange well before zesting
it to remove any contaminants. You can still
eat the orange after zesting off the skin for
this bread.
¾ cup sugar
⅔ cup melted butter, cooled
1 tablespoon orange zest
2¼ cups all-purpose flour
1 cup sweetened dried cranberries
1½ teaspoons baking powder
½ teaspoon salt
1. Place the milk, sugar, butter, eggs, orange

juice, zest, and vanilla in your bread
machine.
together the flour, cranberries, baking
powder, baking soda, salt, and nutmeg in a
medium bowl.
from the machine.
Machine tip: You can make this bread in a 2-pound machine,
but the loaf will not rise as high as if you made it in the 1½-
pound bucket. You might also find the finished loaf is a little
drier in texture.

Plum Orange Bread
You might be reminded of fruit kuchen the

first time you enjoy a slice of this orange-
scented bread. Kuchen is a European dessert
featuring fruit chunks baked into a plain
cake. If you want to re-create this dessert
more closely, add a little pure vanilla extract
to the wet ingredients.
8 SLICES / 1 POUND
2 tablespoons sugar
½ teaspoon salt
½ teaspoon orange zest
Pinch ground nutmeg
¾ cup chopped fresh plums
1⅛ cup water, at 80°F to 90°F
3 tablespoons sugar
¾ teaspoon salt
¾ teaspoon orange zest
⅓ teaspoon ground cinnamon
Pinch ground nutmeg
1¾ cups plus 2 tablespoons whole-wheat flour
1⅛ cups white bread flour
1 cup chopped fresh plums
¼ cup sugar
1 teaspoon salt
1 teaspoon orange zest
Pinch ground nutmeg
1¼ cups chopped fresh plums
1. Place the ingredients, except the plums, in

the manufacturer.
press Start.
chopped plums.
from the machine.
“Did You Know?” There are more than 140 varieties of plums
sold in North America, which are mostly Japanese plum
hybrids. Inhale the heady fragrance of a ripe plum, and you’ll
see why this sweet fruit is a member of the rose family.

This recipe uses regular canned peaches

packed in light syrup. Even though you are
draining the fruit, some of the sugar in the
syrup still infuses the peaches. If you are
using no-sugar-added canned peaches for the
bread, increase the sugar in the recipe by
about ½ teaspoon so the ingredients remain
balanced.
8 SLICES / 1 POUND
½ cup canned peaches, drained and chopped
¼ cup heavy whipping cream, at 80°F to 90°F
¾ teaspoon salt
¼ cup whole-wheat flour
¾ teaspoons bread machine or instant yeast
¾ cup canned peaches, drained and chopped
⅓ cup heavy whipping cream, at 80°F to 90°F
1⅛ teaspoons salt
⅓ cup whole-wheat flour
1 cup canned peaches, drained and chopped
½ cup heavy whipping cream, at 80°F to 90°F
3 tablespoons sugar
1½ teaspoons salt

manufacturer.
press Start.
from the machine.
Substitution tip: Fresh or frozen peaches can be used as long as
they are chopped well and thawed completely. Use the same
amount as the canned product, and add it to the wet ingredients.

You might be reminded of a blueberry muffin

when you first bite into this bread. It’s soft
and moist and just loaded with fresh
blueberries. The taste of the bread will
change depending on the type of blueberry
you add to the recipe: Wild blueberries are
tart, and cultivated berries from the grocery
store are sweeter.
1 cup plain Greek yogurt, at room temperature
½ cup milk, at room temperature
½ cup sugar
½ teaspoon lemon zest
¾ teaspoon salt
1 cup blueberries
1. Place the yogurt, milk, butter, eggs, sugar,
brown sugar, vanilla, and zest in your
bread machine.
together the flour, baking powder, salt,
and nutmeg in a medium bowl.
5. When the second mixing cycle is
complete, stir in the blueberries.
from the machine.
Ingredient tip: Frozen blueberries will taste very similar to fresh
blueberries in this bread, but they will create a blue-tinted loaf
rather than a pale quick bread studded with intact fruit. If you
don’t mind this discoloration, you can make this bread
inexpensively year-round and not only when blueberries are in
season. Thaw 1 cup frozen blueberries completely, and pat them
dry before adding them to the bucket.
With tasty dried blueberries, oatmeal, and

honey, this is a wonderful loaf of bread to
make on a regular basis. The loaf slices
beautifully and is the perfect base for any
sandwich filling. This bread also freezes
well, so you can always have some on hand.
8 SLICES / 1 POUND
1 tablespoon honey
⅓ cup rolled oats
¾ teaspoon salt
⅓ cup dried blueberries
½ cup rolled oats
1⅛ teaspoons salt
½ cup dried blueberries
2 tablespoons honey
⅔ cup rolled oats
1½ teaspoons salt
⅔ cup dried unsweetened blueberries
1. Place the ingredients, except the

blueberries, in your bread machine as
press Start.
3. Add the blueberries when the machine
signals or 5 minutes before the second
kneading cycle is finished.
from the machine.
Variation tip: Any dried fruit would be delightful in this bread,
including cherries, currants, apple, all types of raisins, and
cranberries.

—Chapter Seven—
VEGETABLE
BREADS
Savory Onion Bread
Tomato Herb Bread
Mashed Potato Bread
Confetti Bread
French Onion Bread
Golden Butternut Squash Raisin Bread
Sweet Potato Bread
Potato Thyme Bread
Light Corn Bread
Most carrot breads are dense dessert–like

creations that aren’t well suited for making a
sandwich or dipping into a thick stew.
However, this carrot bread is a real yeast-
raised bread with just the right texture and
sweetness for a chicken salad sandwich. The
tiny orange flecks look pretty no matter how
you choose to eat the bread.
8 SLICES / 1 POUND
1 tablespoon honey
1 cup shredded carrot
¼ teaspoon salt
1 tablespoon honey
1½ cups shredded carrot
¾ teaspoon ground nutmeg
½ teaspoon salt
1 tablespoon honey
2 cups shredded carrot
1 teaspoon ground nutmeg
½ teaspoon salt

manufacturer.
from the machine.
Cooking tip: Stir the shredded carrot into the other wet
ingredients before adding the dry ingredients, so it is evenly
distributed in the finished bread.
Dense, strongly flavored, and dark describes

this tasty loaf perfectly. Once the bread
completely cools, you can cut thin slices
similar to store-bought products. The
sauerkraut provides stability to prevent the
bread from crumbling and buckling.
8 SLICES / 1 POUND
⅔ cups water, at 80°F to 90°F
¼ cup molasses
¼ cup drained sauerkraut
¼ teaspoon salt
Pinch ground nutmeg
½ cup rye flour
⅓ cup molasses
½ cup drained sauerkraut
⅓ teaspoon salt
Pinch ground nutmeg
¾ cup rye flour
½ cup molasses
¾ cup drained sauerkraut
½ teaspoon salt
Pinch ground nutmeg
1 cup rye flour

manufacturer.
press Start.
from the machine.
Ingredient tip: Sauerkraut adds an interesting tang and moisture
to this dark rye bread, creating the perfect foundation for a
pastrami or smoked meat sandwich. Make sure you squeeze as
much liquid as possible from the sauerkraut so the liquid-to-dry
ingredients ratio is perfect.

Savory Onion Bread
There is a double shot of onions in every bite

of bread: delicate chives and stronger dried
onion. The bread base is similar to a French
bread, so try cutting thick slices to
accompany a hearty meal of spaghetti or a
thick beef stew.
8 SLICES / 1 POUND
1 tablespoon sugar
¾ teaspoon salt
2 tablespoons dried minced onion
1 tablespoon chopped fresh chives
1⅛ teaspoons salt
3 tablespoons dried minced onion
1½ tablespoons chopped fresh chives
2 tablespoons sugar
1½ teaspoons salt
¼ cup dried minced onion
2 tablespoons chopped fresh chives

manufacturer.
press Start.
from the machine.
Ingredient tip: Dried onion comes in a small container found in
the salad dressing aisle in most supermarkets, next to the bacon
bits and croutons. If you can’t find dried onion, cook thinly
sliced onion in an oven preheated to 200°F until it is dry and
easy to crumble.
Tomato Herb Bread
The shocking color of this bread might startle

you—it is very red with flecks of dark green.
The base of the recipe is tomato sauce, so the
taste will be distinctly tomato. Try using
tomato herb bread for a decadent grilled
cheese sandwich made in a skillet, panini
press, or waffle maker.
8 SLICES / 1 POUND
½ cup tomato sauce, at 80°F to 90°F
½ tablespoon olive oil
½ tablespoon sugar
1 tablespoon dried basil
½ tablespoon dried oregano
½ teaspoon salt
2 tablespoons grated Parmesan cheese
¾ cup tomato sauce, at 80°F to 90°F
¾ tablespoon olive oil
¾ tablespoon sugar
1½ tablespoons dried basil
¾ tablespoon dried oregano
¾ teaspoon salt
1 cup tomato sauce, at 80°F to 90°F
1 tablespoon sugar
2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon salt

manufacturer.
press Start.
from the machine.
Substitution tip: You can make your own tomato sauce by
puréeing fresh tomatoes and then simmering them to remove
some of the liquid. The taste and color will not be quite as
intense as with a purchased sauce.

Mashed Potato Bread
The last place you might consider using

fluffy mashed potatoes is in bread, but this
starchy vegetable creates an incredibly moist
product that is fairly dense. The starch in the
potatoes converts to sugar, which feeds the
yeast and stops the bread from drying out
while it sits.
8 SLICES / 1 POUND
⅓ cup finely mashed potatoes, at room temperature
4 teaspoons honey
⅔ teaspoon salt
½ cup finely mashed potatoes, at room temperature
2 tablespoons honey
1 teaspoon salt
⅔ cup finely mashed potatoes, at room temperature
½ cup melted butter, cooled
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
Cooking tip: Allow the potatoes to come to room temperature
before adding them to the bread machine. This way, you won’t
hamper the yeast activity with too much heat or prevent the
bread from rising with not enough heat if the potatoes are taken
right out of the refrigerator.
Confetti Bread
This festive bread has tiny flecks of color

throughout the loaf. Use this bread for
creamy egg or chicken salad sandwiches,
then cut them into perfect quarters for a tea
party or lunch. A variety of vegetables add
nutrition and visual impact to this healthful,
fiber-packed bread.
8 SLICES / 1 POUND
⅔ teaspoon white vinegar
4 teaspoons sugar
⅔ teaspoon salt
4 teaspoons grated Parmesan cheese
⅓ cup quick oats
⅓ cup finely chopped zucchini
¼ cup finely chopped yellow bell pepper
¼ cup finely chopped red bell pepper
4 teaspoons chopped chives
1 teaspoon white vinegar
2 tablespoons sugar
1 teaspoon salt
½ cup quick oats
½ cup finely chopped zucchini
2 tablespoons chopped chives
¼ cup water, at 80°F to 90°F
1⅓ teaspoons white vinegar
1⅓ teaspoons salt
2⅔ tablespoons grated Parmesan cheese
⅔ cup quick oats
⅔ cup finely chopped zucchini
2⅔ tablespoons chopped chives
vegetables, in your bread machine as
press Start.
chopped vegetables; if your machine has
no signal, add the vegetables just before
the second kneading is finished.
from the machine.
Cooking tip: Make sure the chopped vegetables are patted dry
with paper towels, so the extra moisture does not interfere with
the bread rising.

Your family will not realize that the pretty

pink hue of the bread used for their
sandwiches comes from healthy vegetables.
Chicken salad, cream cheese, or aged
Cheddar all taste fabulous combined with
this bread. Try this bread at your next themed
birthday party to delight your guests.
8 SLICES / 1 POUND
½ cup grated raw beetroot
1 tablespoon sugar
¾ teaspoon salt
¾ cups water, at 80°F to 90°F
¾ cup grated raw beetroot
1¼ teaspoons salt
1 cup grated raw beetroot
2 tablespoons sugar
2 teaspoons salt

manufacturer.
press Start.
from the machine.
Variation tip: If the pinkish-red hue of this bread is not to your
liking, you can use yellow beets instead. Use the exact same
amount and same preparation as with the red variety.

Your family might assume you are making a

pumpkin pie instead of bread when the scent
of the baking loaf drifts throughout your
home. If you can, wait until the bread is
completely cooled before slicing it, so it
doesn’t fall apart. The flavor of pumpkin will
also be stronger when the bread is no longer
warm.
8 SLICES / 1 POUND
⅔ cup canned pumpkin
⅔ teaspoon grated ginger
2¾ tablespoons sugar
½ teaspoon salt
¼ teaspoon ground cloves
1 cup canned pumpkin
1 teaspoon grated ginger
¼ cup plus 1 teaspoon sugar
¾ teaspoon salt
1⅓ cups canned pumpkin
1⅓ teaspoons grated ginger
1 teaspoon salt
⅓ teaspoon ground cloves

manufacturer.
press Start.
from the machine.
Substitution tip: Ground ginger can be used instead of freshly
grated ginger with marvelous results. Halve the amount of fresh
ginger for each loaf, so you don’t end up with too much gingery
goodness.

This is not dainty bread with an airy texture.

It is rustic and moist, with an almost
undetectable zucchini flavor. If you want to
make a dairy-free loaf, swap out the milk for
the same amount of water. Thick slices of
this bread would be an ideal choice to serve
beside a bowl of thick stew or chili.
8 SLICES / 1 POUND
½ cup finely shredded zucchini
¼ teaspoon freshly squeezed lemon juice, at room temperature
2 teaspoons sugar
⅔ teaspoon salt
½ cup quick oats
¾ cup finely shredded zucchini
¼ teaspoon freshly squeezed lemon juice, at room temperature
1 tablespoon sugar
1 teaspoon salt
¾ cup quick oats
1 cup finely shredded zucchini
⅓ teaspoon freshly squeezed lemon juice, at room temperature
4 teaspoons sugar
1⅓ teaspoons salt
1 cup quick oats

manufacturer.
press Start.
from the machine.
Substitution tip: If you have yellow zucchini on hand instead of
the more common green, it would be a fine addition to this loaf.
Your bread will have yellow bits instead of green flecks when it
is cut.

Grilled chicken breasts, steak sliced on the

bias, and leftover turkey breast all pair
beautifully with the heat and sweetness of
this loaf. The finished taste will depend on
the type of hot red pepper relish used in the
recipe, so try a few to determine your
favorite. You can even make your own relish
to use for the bread and other recipes.
8 SLICES / 1 POUND
2⅔ tablespoons red pepper relish
4 teaspoons chopped roasted red pepper
⅔ teaspoon salt
¼ cup red pepper relish
2 tablespoons chopped roasted red pepper
1 teaspoon salt
⅓ cup red pepper relish
2⅔ tablespoons chopped roasted red pepper
⅓ cup light brown sugar
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
Ingredient tip: There is a very good chance you will have some
red pepper relish left over after the loaf is baked. Besides using
the condiment in another loaf, you could also use it in sauces, as
a spread on sandwiches, as a topping for grilled steak, or even
eat it by the spoon right out of the jar.

French Onion Bread
Served warm out of the oven, this bread is an

irresistible side dish that all your dinner
guests will be reaching for until it’s gone. In
this recipe, the dough is mixed with onion
flakes and fresh chives for maximum flavor.
The chives add pretty green flecks to the
appearance of the loaf and enhance it with a
hint of garlic.
8 SLICES / 1 POUND
⅔ teaspoon salt
2 tablespoons dehydrated onion flakes
4 teaspoons chopped fresh chives
⅔ teaspoon garlic powder
⅔ teaspoon bread machine or instant yeast
1 teaspoon salt
3 tablespoons dehydrated onion flakes
2 tablespoons chopped fresh chives
1 teaspoon garlic powder
1⅓ teaspoons salt
¼ cup dehydrated onion flakes
2⅔ tablespoons chopped fresh chives
1⅓ teaspoons garlic powder

manufacturer.
press Start.
from the machine.
Variation tip: Sautéed onions that are patted dry and cooled
would make a nice addition to this bread instead of the
dehydrated product. The finished loaf will have onion pieces in
it instead of just an onion flavor.

Golden Butternut Squash
Raisin Bread
Butternut squash is a wonderful side dish for

special occasions or autumn meals. A whole
squash makes quite a bit of mashed squash,
so you’ll probably have leftovers. Bread is
one of the best ways to use up these leftovers
as long as you haven’t added too many other
ingredients to your side dish. A little butter,
sweetener, and spice are fine, but mini-
marshmallows, nuts, or too much salt would
affect the finished bread.
2 cups cooked mashed butternut squash, at room temperature
1 cup (2 sticks) butter, at room temperature
2 cups sugar
½ cup light brown sugar
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon salt
1. Place the butternut squash, butter, eggs,

vanilla, sugar, and brown sugar in your
bread machine.
together the flour, baking soda, cinnamon,
cloves, nutmeg, salt, and baking powder
in a small bowl.
machine signals, add the dry ingredients
and raisins.
from the machine.
Substitution tip: Mashed cooked pumpkin or sweet potato
would taste very similar to the squash in this recipe. You won’t
need to adjust the spices or sugar if you use either option.
Sweet Potato Bread
The best sweet potatoes for this recipe are

baked. Boiled potatoes soak up water, which
changes the texture of the mash. Bake your
sweet potatoes, scoop out the soft flesh while
they are still warm, and mash it well. Make
sure you let the mash come to room
temperature before using it in the bread, or
you might hamper the ability of the yeast to
work.
1½ cups mashed cooked sweet potato, at room temperature
¾ cup buttermilk, at room temperature
½ cup sugar
1½ cups all-purpose flour
¼ teaspoon salt
1. Place the sweet potato, buttermilk, sugar,

butter, and egg in your bread machine.
together the flour, cinnamon, baking
powder, baking soda, cloves, and salt in a
small bowl.
from the machine.
Decoration tip: Sprinkle chopped pecans or walnuts on top of
the quick bread batter after all the mixing cycles are complete.
The nuts will bake into the loaf and look lovely studding the
surface.

Potato Thyme Bread
Potato bread usually does not taste like

potato, although there are some recipes that
result in bread with a vague potato flavor.
The potato is starchy and lends a tender
texture to the finished bread. Wait until the
loaf is completely cooled before cutting it, so
the slices keep their shape.
8 SLICES / 1 POUND
2 teaspoons honey
1 teaspoon salt
⅔ teaspoon dried thyme
⅓ cup instant potato flakes
1 tablespoon honey
1½ teaspoons salt
½ cup instant potato flakes
4 teaspoons honey
2 teaspoons salt
1½ teaspoons dried thyme
⅔ cup instant potato flakes

manufacturer.
press Start.
from the machine.
Substitution tip: Do not replace the potato flakes with regular
mashed potatoes in this recipe, or the balance between wet and
dry ingredients will be skewed, and your finished loaf might not
be exactly what you envisioned.
Light Corn Bread
Cornmeal is made by grinding up sweet corn.

It is available in several varieties, depending
on what type of corn is used, such as white,
blue, or yellow. Do not use a coarser-ground
product called polenta for this recipe or you
will not achieve the airy texture in the loaf.
Look for a medium cornmeal for the best
results.
8 SLICES / 1 POUND
½ teaspoon salt
¼ cup cornmeal
2¼ tablespoons butter, melted and cooled
¾ teaspoon salt
⅓ cup cornmeal
3 tablespoons honey
1 teaspoon salt
½ cup cornmeal

manufacturer.
press Start.
from the machine.
Variation tip: Unlike many corn bread recipes, this version is a
proper yeast-risen creation. You can add cheese, walnuts,
cranberries, or scallions to the dough with excellent results.
—Chapter Eight—
SOURDOUGH
BREADS
No-Yeast Whole-Wheat Sourdough
Starter
Whole-Wheat Sourdough Bread
San Francisco Sourdough Bread
Herb Sourdough
PREP TIME IS 10 MINUTES PLUS FERMENTING TIME
Sourdough starters are often kept in

professional kitchens because the bread made
with this mixture has a spectacular distinctive
flavor. The timing for fermentation will vary
depending on the humidity and temperature
in your kitchen, so start this process at least a
week before you want to make the bread.
MAKES 2 CUPS (32 SERVINGS)
2½ teaspoons active dry yeast
2 cups water, at 100°F to 110°F
1. In a large nonmetallic bowl, stir together

the yeast, water, and flour.
2. Cover the bowl loosely and place it in a
warm place to ferment for 4 to 8 days,
stirring several times per day.
3. When the starter is bubbly and has a
pleasant sour smell, it is ready to use.
4. Store the starter covered in the refrigerator
until you wish to use it.
Cooking tip: The starter should be white. If it has any other
color tinge, such as pink or orange, throw it away.

SATURATED FAT: 0G; CARBOHYDRATES: 6G; FIBER: 0G;
SODIUM: 0MG; PROTEIN: 1G
If you have never made a sourdough starter,

the elastic texture of the mixture will seem
like great fun. When you stir the starter, it
will cling to the spoon and stretch. Make sure
you use a wooden spoon for stirring because
some metals can interfere with the
fermentation process.
2 cups chlorine-free bottled water, at room temperature
1. Stir together the flour and water in a large

glass bowl with a wooden spoon.
2. Loosely cover the bowl with plastic wrap
and place it in a warm area for 3 to 4 days,
stirring at least twice a day, or until
bubbly.
3. Store the starter in the refrigerator in a
covered glass jar, and stir it before using.
4. Replenish your starter by adding back the
same amount you removed, in equal parts
flour and water.
Ingredient tip: A sourdough starter needs to be fed with water
and flour in equal parts once a week if you keep it in the
refrigerator and every second day if you leave it out at room
temperature. If you don’t use the starter up, throw it away.

No-Yeast Whole-Wheat
Sourdough Starter
If you want to make completely whole-wheat

bread, you will need a whole-wheat starter
for the recipe. The starter can be made from
any type of flour, including rye, which can be
substituted here using the same amounts. You
can also double the recipe if you want more
of this lovely starter on hand.
1 cup whole-wheat flour, divided
1 cup chlorine-free bottled water, at room temperature, divided
½ teaspoon honey
1. Stir together ½ cup of flour, ½ cup of

water, and the honey in a large glass bowl
with a wooden spoon.
2. Loosely cover the bowl with plastic wrap
and place it in a warm area for 5 days,
stirring at least twice a day.
3. After 5 days, stir in the remaining ½ cup
of flour and ½ cup of water.
4. Cover the bowl loosely again with plastic
wrap and place it in a warm area.
5. When the starter has bubbles and foam on
top, it is ready to use.
6. Store the starter in the refrigerator in a
covered glass jar, and stir it before using.
7. If you use half, replenish the starter with
½ cup flour and ½ cup water.
“Did You Know?” It was once thought that capturing wild yeast
from the air populated sourdough starters, but there are actually
lots of microorganisms in unsterilized flour. All you need is
flour and water to create a lovely starter for your bread-making
needs.

Sourdough bread has an incredible tangy

taste that goes well with any dish or
preparation. Dip this bread in a steaming
bowl of soup or stew, make a stacked
sandwich, or toast it with peanut butter. You
might find yourself stocking your refrigerator
regularly with a starter so you can bake a loaf
whenever the notion strikes.
8 SLICES / 1 POUND
1⅓ cups Simple Sourdough Starter (here), fed, active, and at
room temperature
4 teaspoons water, at 80°F to 90°F
1⅓ teaspoons sugar
1 teaspoon salt
2 cups Simple Sourdough Starter (here), fed, active, and at room
temperature
2 teaspoons sugar
1½ teaspoons salt
2⅔ cups Simple Sourdough Starter (here), fed, active, and at
room temperature
2⅔ tablespoons water, at 80°F to 90°F
2⅔ teaspoons sugar
2 teaspoons salt

manufacturer.
press Start.
from the machine.
Substitution tip: Honey combines well with the tangy flavor of
sourdough, so feel free to use this sweetener in place of the
sugar. Brown sugar would also be an excellent choice.
Whole-Wheat Sourdough
Bread
If you are a whole-wheat enthusiast, you will

really enjoy this bread. The texture is a little
denser than a traditional sourdough, but the
taste will still be familiar. If you need to use
a sourdough starter made from all-purpose
flour, the results will be the same.
8 SLICES / 1 POUND
⅔ cup No-Yeast Whole-Wheat Sourdough Starter (here), fed,
active, and at room temperature
2 teaspoons sugar
1 teaspoon salt
¾ cup plus 2 tablespoons water, at 80°F to 90°F
¾ cup plus 2 tablespoons No-Yeast Whole-Wheat Sourdough
Starter (here), fed, active, and at room temperature
1 tablespoon sugar
1½ teaspoons salt
1¼ cups No-Yeast Whole-Wheat Sourdough Starter (here), fed,
active, and at room temperature
4 teaspoons sugar
2 teaspoons salt

manufacturer.
from the machine.
Cooking tip: This bread is 100 percent whole-wheat, so it
usually would not rise as much as one made with white bread
flour that has more protein. However, the sourdough starter
ensures a nice rise as long as you make sure it is at room
temperature.
The taste of multigrain breads will vary

because most multigrain mixtures feature
different combinations of grains. The
signature sourdough flavor will still be
evident but not as strong as bread made with
white flour exclusively. This bread would be
nice with a few tablespoons of sesame seeds
in with the flour.
8 SLICES / 1 POUND
⅓ cup plus 1 tablespoon water, at 80°F to 90°F
½ cup Simple Sourdough Starter (here), fed, active, and at room
temperature
½ teaspoon salt
½ cup multigrain cereal (Bob’s Red Mill or equivalent)
¾ cup Simple Sourdough Starter (here), fed, active, and at room
temperature
¾ teaspoon salt
¾ cup multigrain cereal (Bob’s Red Mill or equivalent)
1 cup Simple Sourdough Starter (here), fed, active, and at room
temperature
3⅓ tablespoons sugar
1 teaspoon salt
1 cup multigrain cereal (Bob’s Red Mill or equivalent)

manufacturer.
from the machine.
Substitution tip: There are quite a few types of multigrain flour
available that are a mix of whole or chopped grains and actual
flour. If you want to try 12-grain bread flour, use an amount that
is equivalent to the amounts of the multigrain cereal and flour in
this recipe.

Sometimes you want a sourdough loaf and

do not have a properly fermented starter
ready to use, especially if this type of bread
is a family favorite. When this happens,
make faux sourdough bread. This bread is
more tender than a standard loaf of
sourdough, so wait until it cools completely
before cutting the loaf into slices.
8 SLICES / 1 POUND
½ cup plus 1 tablespoon water, at 80°F to 90°F
¼ cup sour cream, at room temperature
1 tablespoon apple cider vinegar
½ tablespoon sugar
½ teaspoon salt
⅓ cup sour cream, at room temperature
1½ tablespoons apple cider vinegar
¾ tablespoon sugar
¾ teaspoon salt
½ cup sour cream, at room temperature
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt

manufacturer.
Start.
from the machine.
Substitution tip: Plain white vinegar would work fine in lieu of
apple cider vinegar in this recipe, even though the apple cider
vinegar contains sugar. Use the same amount of white vinegar
and enjoy the delicious results in your loaf of bread.

1G; SODIUM: 167; PROTEIN: 4G
Milk breads are tender and have a fine

texture that seems to melt on the tongue. The
sourdough taste in this variation makes the
loaf seem sturdier and perfect for simple
sandwiches. Wait until this bread is
completely cooled to cut it, so the slices are
even and keep their shape.
8 SLICES / 1 POUND
1 cup Simple Sourdough Starter (here) or No-Yeast Sourdough
¼ cup milk, at 80°F to 90°F
1 tablespoon honey
⅔ teaspoon salt
1½ cups Simple Sourdough Starter (here) or No-Yeast
Sourdough Starter (here), fed, active, and at room temperature
1 teaspoon salt
2 cups Simple Sourdough Starter (here) or No-Yeast Sourdough
¼ cup olive oil
2 tablespoons honey
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
“Did You Know”? Sourdough usually has a robust texture with
a generous distribution of small holes in the bread—perfect for
catching melting butter when you toast it. However, the addition
of milk and honey in this recipe creates a more delicate loaf.
There is a generous amount of honey in this

bread to add sweetness to the strong, tart
citrus flavor. You might have a hard time
deciding if you want to use it to make a
sandwich or serve slices of the bread for
dessert. The best option is to do both!
8 SLICES / 1 POUND
½ cup Simple Sourdough Starter (here) or No-Yeast Sourdough
1 small egg, at room temperature
¼ cup honey
1 teaspoon salt
¼ cup wheat germ
¾ cup Simple Sourdough Starter (here) or No-Yeast Sourdough
⅓ cup honey
1½ teaspoons salt
2 teaspoons lemon zest
1½ teaspoons lime zest
⅓ cup wheat germ
½ cup minus 1 tablespoon honey
2 teaspoons salt
2⅔ teaspoons lemon zest
2 teaspoons lime zest
½ cup minus 1 tablespoon wheat germ

manufacturer.
press Start.
When the loaf is done, remove the bucket
3.
from the machine.
“Did You Know?” Wheat germ is the small, nutrient-containing
center of the wheat kernel. It is only about 2.5 percent of the
weight of the kernel but is a bountiful source of nutrition. Health
benefits of wheat germ include a boost to the immune system
and prevention of cancer and heart disease. In addition to
breads, wheat germ can be added to many recipes, including
desserts and smoothies.

San Francisco Sourdough
Bread
San Francisco sourdough is often formed into

large, round loaves featuring a slashed top,
which creates deep grooves in the baked loaf.
You will not get that signature appearance
out of your bread machine, but the taste will
still be delightful. If you want the slashed
look, take the dough out after the kneading
cycle and bake it in a regular oven after
letting the bread rise.
8 SLICES / 1 POUND
¾ cup Simple Sourdough Starter (here) or No-Yeast Sourdough
1 teaspoon salt
4 teaspoons sugar
¼ cup whole-wheat flour
1 cup plus 2 tablespoons Simple Sourdough Starter (here) or
No-Yeast Sourdough Starter (here), fed, active, and at room
temperature
2¼ tablespoons olive oil
1½ teaspoons salt
2 tablespoons sugar
1½ tablespoons skim milk powder
1½ cups Simple Sourdough Starter (here) or No-Yeast
2 teaspoons salt

manufacturer.
Start.
from the machine.
“Did You Know?” If you want to make a truly authentic San
Francisco sourdough bread, use a starter that is created with no
yeast. This was the method used when migrant workers made
this tangy loaf that was popular during the California Gold
Rush.

Dishes such as fiery chili, thick beef stew,

and creamy seafood chowder require robust
bread for dipping and scooping. Look no
further than this incredible loaf for all your
dipping needs. The beer and sourdough
starter create a tangy flavor and high-rising
loaf.
8 SLICES / 1 POUND
⅔ cup Simple Sourdough Starter (here) or No-Yeast Sourdough
⅓ cup dark beer, at 80°F to 90°F
1½ teaspoons sugar
¾ teaspoon salt
½ cup plus 1 tablespoon dark beer, at 80°F to 90°F
¾ tablespoon sugar
1⅛ teaspoons salt
1⅓ cups Simple Sourdough Starter (here) or No-Yeast
¾ cup dark beer, at 80°F to 90°F
1 tablespoon sugar
1½ teaspoons salt

manufacturer.
Start.
from the machine.
Cooking tip: Allow your beer to go flat if you are using a lager
or lighter ale, so your bread does not rise too much. Darker beer
is often flatter than regular brews, which is why it is used in this
recipe.
The crust on this bread is absolutely

addictive because it is thick, lightly flaky,
and tangy from the sourdough starter. Do not
be surprised if someone cuts off the top,
sides, and bottom of the loaf, leaving the soft
center. Try slices of this bread spread with
homemade jam or red pepper relish.
8 SLICES / 1 POUND
⅔ cup Simple Sourdough Starter (here), fed, active, and at room
temperature
4 teaspoons honey
1 teaspoon salt
1 cup Simple Sourdough Starter (here), fed, active, and at room
temperature
2 tablespoons honey
1½ teaspoons salt
1⅓ cups Simple Sourdough Starter (here), fed, active, and at
room temperature
2 teaspoons salt

manufacturer.
press Start.
from the machine.
Variation tip: The crust on this loaf is very similar to artisan
breads—thick and robust. If you want an authentic artisan bread
presentation, remove the dough after the kneading cycle, let it
rise on a baking sheet, and bake it in a regular oven.

Oat bran and whole-wheat flour pair nicely

with the tangy sourdough starter and sharp
Cheddar in this bread. The texture of the loaf
may be different than any sourdough you
have had before because of the added fiber.
The cheese melts right into the dough, so you
will get the flavor of Cheddar in every bite.
8 SLICES / 1 POUND
⅔ cup Simple Sourdough Starter (here) or No-Yeast Sourdough
⅔ teaspoon salt
⅓ cup grated aged Cheddar cheese
2⅔ tablespoons oat bran
¾ cup plus 1 tablespoon white bread flour
4 teaspoons sugar
1 teaspoon salt
½ cup (2 ounces) grated aged Cheddar cheese
¼ cup oat bran
1⅓ cups Simple Sourdough Starter (here) or No-Yeast
½ cup minus 1 tablespoon water, at 80°F to 90°F
1⅓ teaspoons salt
⅔ cup (2½ ounces) grated aged Cheddar cheese
¾ cup plus 1 tablespoon whole-wheat flour
⅓ cup oat bran

manufacturer.
press Start.
from the machine.
Substitution tip: Any type of cheese would be delicious in this
recipe when combined with the tangy flavor of sourdough. More
assertive-flavored cheeses may be the best choice because
whole-wheat flour and oat bran have a stronger flavor than
white flour.

Herb Sourdough
Even the staff of life can be enhanced with

fresh herbs. Nothing tastes more delicious
than freshly baked bread made with herbs,
perhaps even from your garden. The
combinations and variations are infinite. This
aromatic bread would be especially delicious
served with dinner.
8 SLICES / 1 POUND
1⅓ cups No-Yeast Sourdough Starter (here), fed, active, and at
room temperature
1 teaspoon salt
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
2 cups No-Yeast Sourdough Starter (here), fed, active, and at
room temperature
2 teaspoons sugar
1½ teaspoons salt
1½ teaspoons chopped fresh basil
1½ teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
2⅔ cups No-Yeast Sourdough Starter (here), fed, active, and at
room temperature
2 teaspoons salt
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme

manufacturer.
press Start.
from the machine.
Variation tip: As with most other herb breads, the combinations
listed in the ingredients are just a suggestion. Use the same
amounts of your favorite herbs and enjoy the wonderful smell
while the bread bakes.

This is pretty bread dotted with red berries

and lightly spiced with cinnamon. Chicken,
turkey, cheese, and nut butters would be an
excellent pairing with slices of this gently
tangy bread. It would also make excellent
toast for breakfast, sliced very thin and
spread with butter or cream cheese.
8 SLICES / 1 POUND
room temperature
1 teaspoon salt
¼ cup dried cranberries
¼ cup chopped pecans
room temperature
2 teaspoons sugar
1½ teaspoons salt
⅓ cup dried cranberries
⅓ cup chopped pecans
room temperature
2 teaspoons salt
½ cup dried cranberries
½ cup chopped pecans

cranberries and pecans, in your bread
manufacturer.
press Start.
3. Add the cranberries and pecans when the
machine signals or 5 minutes before the
second kneading cycle is finished.
from the machine.
“Did You Know?” Cranberries are native to North America and
one of the only fruits that holds this distinction. Cranberries take
more than 16 months to ripen, and vines often hold many berries
in different stages of maturation at the same time.

This is not overly sweet bread despite the

chocolate and raisins because there is a
generous amount of cocoa powder in the
recipe. The closest cousin to this loaf is
Russian black bread in appearance and dark
chocolate biscotti in taste. If you want to
highlight the bitter cocoa taste, exclude the
chocolate chips.
8 SLICES / 1 POUND
room temperature
1 teaspoon salt
¼ cup semisweet chocolate chips
¼ cup chopped pistachios
¼ cup raisins
room temperature
¾ teaspoon pure vanilla extract
2 teaspoons sugar
1½ teaspoons salt
¼ cup unsweetened cocoa powder
⅓ cup chopped pistachios
⅓ cup raisins
room temperature
2 teaspoons salt
¾ cup semisweet chocolate chips
½ cup chopped pistachios
½ cup raisins
1. Place the ingredients, except the chocolate
chips, pistachios, and raisins, in your
manufacturer.
press Start.
3. Add the chocolate chips, pistachios, and
raisins when the machine signals or 5
minutes before the second kneading cycle
is finished.
from the machine.
Variation tip: This is a great loaf to bake in a regular oven if
you have the time. It is perfectly fine popping out of the bucket
of your bread machine, but the dense texture of the finished
bread seems to lend itself to a free-formed, rustic loaf.

—Chapter Nine—
CREATIVE
COMBINATION
BREADS
Raisin Bran Bread
Mustard Rye Bread
Sausage Herb Bread
Spinach Feta Bread
Rum Raisin Bread
Bacon Corn Bread
Even people who have no green thumb often

have a proliferation of zucchini if they grow
it in the garden. This means lots of different
dishes to use up the vegetable, including
moist breads. If you purchase your zucchini
instead of growing it, scrub the skin well to
remove any pesticide residue.
¾ cup shredded zucchini
½ cup packed light brown sugar
2 tablespoons sugar
1½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground allspice
½ cup chopped pecans

manufacturer.
3. When the mixing is done, use a rubber
spatula to scrape down the sides of the
bucket, then stir.
from the machine.
7. Wrap the loaf in plastic wrap after it is
completely cooled and store it in the
refrigerator.
Variation tip: Dates, walnuts, raisins, dried apple, and chopped
hazelnuts can all be added to this sweet, lightly spiced bread.
Make sure you don’t add more than about 1 cup in total, or you
might not be able to cut the finished bread without it falling
apart.

Raisin Bran Bread
Raisins and bran are a perfect pairing for a

sweet and satisfying loaf of bread, topped
with cinnamon butter or a little marmalade.
Thin slices of Swiss cheese would also pair
well with the raisins in a sandwich for lunch.
This bread freezes beautifully if you want to
make a couple of loaves.
8 SLICES / 1 POUND
2 tablespoons sugar
1 teaspoon salt
¼ cup wheat bran
½ cup raisins
1⅛ cup milk, at 80°F to 90°F
3 tablespoons sugar
1½ teaspoons salt
⅓ cup wheat bran
¾ cup raisins
¼ cup sugar
2 teaspoons salt
½ cup wheat bran
1 cup raisins

the manufacturer.
press Start.
3. When the machine signals, add the raisins,
or put them in the nut/raisin hopper and
let your machine add them automatically.
from the machine.
“Did You Know?” Bran is not a grain but the outer husk of
many types of cereal grains. This incredible source of fiber was
actually considered to be waste in mills before the 1970s when
its health benefits were discovered.

The combination of lemon and poppy seed is

common and often found in muffins, cakes,
and breads. The freshness of lemon combines
beautifully with the nutty, pleasant taste of
poppy seeds. The speckling from the seeds
looks pretty alongside the flecks of yellow
lemon rind.
8 SLICES / 1 POUND
1 egg, at room temperature, cooled
3 tablespoons freshly squeezed lemon juice, at room
temperature
2 tablespoons sugar
¾ teaspoon salt
1½ tablespoons poppy seeds
¼ cup freshly squeezed lemon juice, at room temperature
3 tablespoons sugar
1 teaspoon salt
⅓ cup freshly squeezed lemon juice, at room temperature
¼ cup sugar
1 tablespoon lemon zest
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
“Did You Know?” Poppy seed is an oilseed obtained from the
opium poppy. The seeds are very safe to use in food and contain
negligible quantities of toxic alkaloids found in the opium
poppy. They are widely used in baked goods such as rolls,
bagels, sweet breads, biscuits, and cakes, and they are even used
in dips and curries in India and Pakistan.

Mustard Rye Bread
Adding the mustard directly into the rye

bread in this recipe is an inspired strategy
considering how delicious this combination
is in sandwiches. Dijon mustard is a blend of
brown mustard seeds, white wine, and spices.
This condiment is produced in the Dijon
region of France, and authentic products
have a capital “D” in Dijon on the label.
8 SLICES / 1 POUND
2⅔ tablespoons Dijon mustard
2 teaspoons sugar
½ teaspoon salt
1 cup rye flour
¼ cup Dijon mustard
1 tablespoon sugar
¾ teaspoon salt
1½ cups rye flour
1⅔ cups water, at 80°F to 90°F
¼ cup plus 4 teaspoons Dijon mustard
4 teaspoons sugar
1 teaspoon salt
2 cups rye flour

manufacturer.
press Start.
from the machine.
Variation tip: Honey mustard or prepared hot mustard could
replace the Dijon in the recipe. Honey mustard can be used in
the same amount as the Dijon, but if you are using Keen’s, you
might want to reduce the Dijon amount by half.

Make a loaf of this bread for a fresh twist on

the traditional ham and cheese sandwich.
Black Forest ham is a great choice to use in
this recipe because it does not add too much
additional salt. You can also use leftover
roasted ham after the holidays.
8 SLICES / 1 POUND
4 teaspoons sugar
1 teaspoon salt
1½ teaspoons dried oregano
⅓ cup shredded Swiss cheese
½ cup diced smoked ham
2 tablespoons sugar
1½ teaspoons salt
½ cup (2 ounces) shredded Swiss cheese
⅔ cup diced smoked ham
2 teaspoons salt
2¾ teaspoons dried oregano
⅔ cup (2½ ounces) shredded Swiss cheese
1 cup diced smoked ham
1. Place the ingredients, except the ham, in

the manufacturer.
press Start.
3. Add the ham about 5 minutes before the
second kneading cycle ends.
from the machine.
Cooking tip: Pat the ham slices completely dry with paper
towels before dicing them, or you might end up with soggy
sections in your finished bread.
Sausage Herb Bread
At the end of the day, what is better than

warm, fresh bread with pockets of sausage
and a smattering of herbs? Not much.
Roasted red pepper, goat cheese, and
shredded spinach would make a marvelous
filling between two slices of this bread.
8 SLICES / 1 POUND
⅔ cup water, 80°F to 90°F
1 tablespoon sugar
¾ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅓ cup cooked chopped Italian sausage
1⅛ teaspoons salt
⅓ teaspoon dried basil
⅓ teaspoon dried oregano
½ cup cooked chopped Italian sausage
1¼ cups plus 2 tablespoons water, at 80°F to 90°F
2 tablespoons sugar
1½ teaspoons salt
½ teaspoon dried basil
½ teaspoon dried oregano
¾ cup cooked chopped Italian sausage

manufacturer.
press Start.
from the machine.
Substitution tip: Italian sausage comes in many different
varieties. German sausage, hot Italian sausage, fennel sausage,
or honey-garlic sausage could all be chopped up and combined
with the herbs in this bread. Drain the sausage well and pat
away any extra grease with paper towels before you place it in
the bread machine.

Do not expect a high-rising loaf when you

whip up this bread, because it is packed full
of fiber and ingredients that create a denser
texture. The wild rice has a nutty flavor and
looks spectacular when the bread is sliced. A
handful of dried cranberries would
complement the other ingredients beautifully
if you want to experiment.
8 SLICES / 1 POUND
2 teaspoons honey
⅔ teaspoon salt
⅓ cup cooked wild rice, cooled
⅔ teaspoon caraway seeds
1 cup plus 1 tablespoon white bread flour
⅓ cup chopped hazelnuts
1 tablespoon honey
1 teaspoon salt
½ cup cooked wild rice, cooled
½ cup chopped hazelnuts
4 teaspoons honey
1⅓ teaspoons salt
⅔ cup cooked wild rice, cooled
1⅓ teaspoons caraway seeds
⅔ cup chopped hazelnuts

manufacturer.
bread, select light crust, and press Start.
from the machine.
Cooking tip: Make the wild rice several days in advance, so you
are ready to bake this hearty, nutty-tasting bread with no
waiting. Cooked wild rice will keep well in the refrigerator,
when covered, for up to 4 days.

Spinach Feta Bread
A better name for this loaf might be

spanakopita bread, except for the fact that the
spinach seems to melt into the dough rather
than bake in pockets. The taste is similar to
the popular Greek appetizer although a little
more subtle. Try serving spinach feta bread
with a good quality olive oil for dipping as a
starter to a summer meal.
8 SLICES / 1 POUND
⅓ cup cooked chopped spinach, well-drained, cooled
¾ tablespoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons oat bran
¼ cup crumbled feta cheese
½ cup plus 1 tablespoon cooked chopped spinach, well-drained,
cooled
1⅛ tablespoons sugar
1⅛ teaspoons salt
⅓ teaspoon freshly ground black pepper
⅓ cup oat bran
⅓ cup crumbled feta cheese
¾ cup cooked chopped spinach, well-drained, cooled
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup oat bran
½ cup (2 ounces) crumbled feta cheese
1. Place the ingredients, except the feta

cheese, in your bread machine as
press Start.
3. Add the cheese when the machine signals
or 5 minutes before the second kneading
cycle is finished.
from the machine.
Substitution tip: Thawed frozen spinach or blanched fresh
spinach can be used in this recipe with identical results. In order
to squeeze all the liquid out, place the greens in the center of a
clean cloth, gather the ends together to form a pouch, and twist
the pouch until all the water is out.

Rum Raisin Bread
A popular ice cream flavor is the inspiration

for this pretty raisin-studded loaf. There is a
hefty kick of rum flavor, especially when you
bite into a plump, soaked raisin. This bread
becomes quite a culinary experience when it
is toasted and topped with butter and a
sprinkle of brown sugar and cinnamon.
8 SLICES / 1 POUND
2 tablespoons dark rum
½ cup raisins
½ cup plus 2 tablespoons milk, at 80°F to 90°F
2 teaspoons light brown sugar
1 teaspoon salt
½ teaspoon rum flavored extract
3 tablespoons dark rum
¾ cup raisins
1 tablespoon light brown sugar
1½ teaspoons salt
¾ teaspoon rum flavored extract
¼ cup dark rum
1 cup raisins
4 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon rum flavored extract
1. In a small bowl, stir together the rum and

raisins, and let the fruit soak for 30
minutes; drain the raisins.
2. Place the ingredients, except the soaked
raisins, in your bread machine as
press Start.
Add the raisins when the machine signals
4.
or 5 minutes before the second kneading
cycle is finished.
from the machine.
Variation tip: Experiment with different types of rum to create
the perfect loaf for your palate. Most rum has a distinctive taste,
so dark rum, spiced rum, and white rum all produce interesting
breads.

Bacon Corn Bread
This savory bread is a perfect snack when

you need an energy boost in the afternoon. If
you are using a 2-pound machine, take the
paddle out of the bucket with tongs after the
mixing cycles are complete because this is
not a high-rising loaf. If you are not home to
do this, you might find that the loaf is hard to
cut in the spots where the paddle ended up.
1 cup milk, at room temperature
¼ cup butter, at room temperature
1 cup sugar
1 cup cornmeal
1 teaspoon salt
1 cup cooked crumbled bacon
1. Place the milk, eggs, butter, and sugar in

your bread machine.
together the flour, cornmeal, baking
powder, salt, and bacon in a small bowl.
from the machine.
Decoration tip: Sprinkle shredded sharp Cheddar cheese over
the batter after the mixing cycles are complete, or top the
finished loaf with cheese when it comes out of the bucket piping
hot.

The alcohol in the small amount of liqueur

that flavors this bread bakes out, leaving just
a hint of coffee. If you want a nuttier flavor
to the bread, toast the oats before you add
them to the bucket. Toast them in a nonstick
skillet over low heat until they are golden
and fragrant.
8 SLICES / 1 POUND
1 tablespoon Kahlúa or other coffee liqueur
½ teaspoon salt
½ cup quick oats
1½ tablespoons Kahlúa or other coffee liqueur
¼ cup honey
¾ teaspoon salt
¾ cup quick oats
1¼ cup water, at 80°F to 90°F
2 tablespoons Kahlúa or other coffee liqueur
⅓ cup honey
1 teaspoon salt
1 cup quick oats

machine as recommended by the bread
machine manufacturer.
press Start.
from the machine.
Substitution tip: Other liqueurs, such as Bailey’s Original Irish
Cream, amaretto, and Irish Mist, would all infuse the bread with
an interesting flavor similar to Kahlúa. Make sure your choice is
a liqueur with a sweeter taste because the sugar in the Kahlúa
feeds the yeast in the bread.

Whip up a loaf of red- and pastel green-

studded bread when you need a pretty platter
of tea sandwiches for a special brunch or
luncheon. Thinly slice a chilled loaf and
spread it with cream cheese or toast the bread
and serve it simply with butter and a sprinkle
of cinnamon. Pistachios can be quite
expensive, so if you want to save a bit of
money, shell the pistachios yourself.
8 SLICES / 1 POUND
2 tablespoons butter, softened
2 tablespoons packed dark brown sugar
¾ teaspoon salt
Dash allspice
1¾ cups plus 1 tablespoon white bread flour
½ cup dried cherries
¼ cup chopped unsalted pistachios
3 tablespoons packed dark brown sugar
1⅛ teaspoons salt
Dash allspice
¾ cup dried cherries
⅓ cup chopped unsalted pistachios
¼ cup butter, softened
¼ cup packed dark brown sugar
1½ teaspoons salt
Dash allspice
1 cup dried cherries
½ cup chopped unsalted pistachios
1. Place the ingredients, except the cherries

and pistachios, in your bread machine as
press Start.
3. Just before the final kneading is over or
when the machine signals, add the
cherries and pistachios.
from the machine.
Ingredient tip: Dried cherries are sweet with just a hint of
sourness and are different than cherry-flavored dried
cranberries.

Coconut and banana are tropical flavors that

typically show up in desserts, smoothies, and
frothy cocktails, but they are also delicious in
bread. This recipe will be perfect if you are
looking for a sweet treat for breakfast to
enjoy with a steaming cup of tea or coffee.
The loaf freezes beautifully and can be stored
in the refrigerator for up to one week.
2 ripe bananas, mashed
⅔ cup sugar
⅔ teaspoon pure almond extract
1⅔ cups all-purpose flour
⅔ cup shredded sweet coconut
⅓ teaspoon salt
1. Place the bananas, milk, butter, eggs,

sugar, vanilla, and almond extract in your
bread machine.
together the flour, coconut, baking soda,
baking powder, and salt in a small bowl.
from the machine.
Substitution tip: The same amount of coconut milk can be used
in place of cow’s milk to intensify the coconut flavor of the
bread. Use the type in the carton and not the thick, canned
product.

Many people start their bread-making

adventures with simple beer bread because
basic recipes have only three or four
ingredients—beer, flour, and sugar. Some
craft beers still have live yeast, although
dormant, in the bottom of the bottles, so they
are perfect for bread making. If you are not a
fan of the flavor of beer, don’t worry. The
taste is not apparent after the loaf is baked.
12 ounces beer, at room temperature
¼ cup honey
1 teaspoon salt
1. Place the beer, butter, and honey in your

bread machine.
and cinnamon in a small bowl.
from the machine.
Ingredient tip: Beer is a natural ingredient for bread making
because it replaces the yeast and liquid in a regular recipe. Use a
dark beer for this bread because the flavor of the hops combines
beautifully with the honey.

Dark bread can be an acquired taste,

especially for kids who may prefer fluffy
white bread. Make a peanut butter and honey
sandwich with this tasty bread, and they may
change their minds. Simply substitute water
for the brewed coffee if you want a less-
assertive flavor.
8 SLICES / 1 POUND
½ cup evaporated milk, at 80°F to 90°F
½ tablespoon dark molasses
½ tablespoon sugar
½ teaspoon salt
1⅛ cups whole-wheat bread flour
1⅛ cups white bread flour
¾ cup brewed coffee, at 80°F to 90°F
⅓ cup evaporated milk, at 80°F to 90°F
¾ tablespoon dark molasses
¾ tablespoon sugar
¾ teaspoon salt
1⅔ cups whole-wheat bread flour
1 cup brewed coffee, at 80°F to 90°F
½ cup evaporated milk, at 80°F to 90°F
3 tablespoons honey
1 tablespoon sugar
1 teaspoon salt
2¼ cups whole-wheat bread flour

manufacturer.
press Start.
from the machine.
Ingredient tip: Be sure to use evaporated milk and not
condensed milk. Condensed milk is at least 40 percent sugar,
which can affect the ability of the yeast to work in the recipe.

The best way to cook the sweet potato for

this bread is to bake it in the skin, in a hot
oven until it is tender and soft. The flavor of
the potato will be intensely sweet. Simply
scoop the cooked flesh out of the skin and
mash it until it is fluffy.
8 SLICES / 1 POUND
⅓ cup plus 1 tablespoon milk, at 80°F to 90°F
⅓ cup shredded peeled pear
⅓ cup mashed cooked sweet potato, cooled
¾ teaspoon salt
⅛ teaspoon ground ginger
⅔ teaspoons bread machine or instant yeast
½ cup shredded peeled pear
½ cup mashed cooked sweet potato, cooled
1 teaspoon salt
⅛ teaspoon ground ginger
⅔ cup shredded peeled pear
⅔ cup mashed cooked sweet potato, cooled
3 tablespoons sugar
1½ teaspoons salt
¼ teaspoon ground ginger

manufacturer.
press Start.
from the machine.
Substitution tip: Yams are not the same as sweet potatoes, but
they can also be used in this recipe. The taste will be similar, but
yams are starchier with white flesh, so the bread will not be
tinted orange.

—Chapter Ten—
HOLIDAY BREADS
Panettone Bread
White Chocolate Cranberry Bread
Eggnog Bread
Whole-Wheat Challah
Pecan Maple Bread
Traditional Paska
Honey Cake
Stollen
Julekake
Spiked Eggnog Bread
Panettone Bread
Holiday time would not be the same in many

countries without this sweet, fruit-studded
favorite. Traditional panettone is made in a
cupola shape, but the familiar bread machine
loaf shape works just fine. This pretty bread
has long culinary roots back to the Roman
Empire when leavened bread was sweetened
with honey. Serve it sliced accompanied by
coffee or a sweet, hot drink.
8 SLICES / 1 POUND
1⅓ teaspoons pure vanilla extract
4 teaspoons sugar
1 teaspoon salt
3 tablespoons candied lemon peel
3 tablespoons candied orange peel
2 tablespoons sugar
1½ teaspoons salt
¼ cup candied lemon peel
¼ cup candied orange peel
2 teaspoons salt
⅓ cup candied lemon peel
⅓ cup candied orange peel
1. Place the ingredients, except the candied

fruit peel, in your bread machine as
Start.
3. When the machine signals, add the peel,
or place in the nut/raisin hopper and let
the machine add the peel automatically.
from the machine.
Variation tip: Any type of candied or dried fruit can be used in
the bread, such as cherries, lime peel, raisins, and even candied
papaya. Keep the quantity the same so the bread rises well.

White Chocolate Cranberry
Bread
The sweetness of the white chocolate is

balanced perfectly by the tart cranberries in
this pretty bread. Although white chocolate is
not considered to be a true chocolate by most
culinary experts, there is always a place in
our hearts for its candy–like flavor. Look for
a pale ivory color rather than pure white to
ensure your white chocolate has cocoa butter
in it rather than vegetable oil.
8 SLICES / 1 POUND
4 teaspoons sugar
½ teaspoon salt
⅓ cup white chocolate chips
¼ cup sweetened dried cranberries
¾ cup plus 2 tablespoons milk, at 80°F to 90°F
2 tablespoons sugar
¾ teaspoon salt
½ cup white chocolate chips
⅓ cup sweetened dried cranberries
1½ teaspoons pure vanilla extract
1 teaspoon salt
⅔ cup white chocolate chips
½ cup sweetened dried cranberries

chips and cranberries, in your bread
manufacturer.
press Start.
3. Add the white chocolate chips and
cranberries when the machine signals or 5
minutes before the last knead cycle ends.
from the machine.
Decoration tip: If you don’t plan to toast this bread, drizzle
melted white chocolate over the top of the cooled loaf. The
simplest method to use is dipping a fork in the melted chocolate
and letting it stream from the tines in a random pattern.

Eggnog Bread
Eggnog is a favorite beverage during the

holidays, and it can be bought in cartons at
any local grocery store. This rich and creamy
drink creates a rich and tender egg bread with
a nutmeg flavor, enhanced by the other spices
in the recipe. Make sure you purchase full-fat
eggnog, not the lower fat version.
8 SLICES / 1 POUND
¾ cup eggnog, at 80°F to 90°F
1 tablespoon sugar
⅔ teaspoon salt
1 cup plus 2 tablespoons eggnog, at 80°F to 90°F
1⅛ tablespoons melted butter, cooled
1 teaspoon salt
1½ cups eggnog, at 80°F to 90°F
2 tablespoons sugar
1¼ teaspoons salt

manufacturer.
press Start.
from the machine.
Ingredient tip: You will have leftover eggnog after making this
bread, so why not try it in a favorite cake recipe in place of
regular milk? This delightful, seasonal beverage even makes
cake from a boxed mix taste incredible.
Whole-Wheat Challah
Challah has a long history as the Shabbat and

holiday bread of Jewish people worldwide,
so it is important to create bread that lives up
to this important purpose. There are many
different types of challah, and this recipe
features a whole-wheat version. The
rectangular shape of the bread machine will
produce a shape that is not traditional, but the
taste will still be amazing.
8 SLICES / 1 POUND
1 teaspoon salt
2 tablespoons sugar
1½ teaspoons salt
3 tablespoons sugar
2 teaspoons salt
¼ cup sugar

manufacturer.
press Start.
from the machine.
Cooking tip: If you want to create a traditional challah braid,
remove the dough after it has been kneaded by the bread
machine, let it rise in a bowl, punch it down, and form a pretty
braid with the dough. Let it rise again on a baking sheet and
then bake the bread for 50 minutes in a traditional oven
preheated to 350°F.

Easter and Christmas are the traditional

holidays for this simple milk bread. Often, a
hardboiled egg is baked right into the loaf.
Even if you don’t add a hardboiled egg, the
taste and texture will still come out perfect
from your bread machine. Try a slice warm
topped with a little bit of sweet butter.
8 SLICES / 1 POUND
4 teaspoons butter, softened
⅓ cup sugar
⅔ teaspoon salt
½ cup sugar
1 teaspoon salt
2⅔ tablespoons butter, softened
⅔ cup sugar
1⅓ teaspoons salt

manufacturer.
press Start.
from the machine.
Variation tip: Some recipes for Portuguese sweet bread call for
lemon or orange zest, rum, whiskey, currants, or raisins. These
ingredients can be added to your bread machine as well. If you
add a liquid, take out the same amount from the milk. If you add
dried fruit, add it when the machine signals or just before the
second kneading cycle ends.

Pecan Maple Bread
If you have a 1-pound machine, you can still

make this sweet, nutty loaf as long as you
have an “add time” feature. Many bread
machines allow baking time to be extended
in intervals, so you can bake loaves longer
when they are not quite done. Insert a knife
into the bread just before the cycle is done,
and add time if the batter is still wet.
1½ cups (3 sticks) butter, at room temperature
⅔ cup maple syrup
⅔ cup sugar
1 cup chopped pecans
2 teaspoons baking powder
½ teaspoon salt
1. Place the butter, eggs, maple syrup, and

sugar in your bread machine.
together the flour, pecans, baking powder,
and salt in a small bowl.
from the machine.
Decoration tip: Sprinkle extra pecans on top of the batter after
the mixing cycle is complete, so the finished loaf is studded
with nuts.

This yeast bread has the aroma of

gingerbread cookies and just enough sugar to
be eaten without any embellishments. It
would also be an inspired choice if you want
to make a bread pudding for the holidays.
Simply cut the chilled loaf into thick chunks
and add the pieces to the other pudding
ingredients with the crust still on.
8 SLICES / 1 POUND
2⅔ tablespoons dark molasses
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground ginger
⅛ teaspoon ground cloves
1⅓ teaspoons bread machine or active dry yeast
3 tablespoons sugar
1½ teaspoons salt
1½ teaspoons ground ginger
1⅓ cup buttermilk, at 80°F to 90°F
⅓ cup dark molasses
¼ cup sugar
2 teaspoons salt
2 teaspoons ground ginger
1¼ teaspoons ground cinnamon
⅔ teaspoon ground nutmeg
⅓ teaspoon ground cloves

manufacturer.
Program the machine for Sweet bread and
2. press Start.
from the machine.
“Did You Know?” Back when churning fresh milk made butter,
buttermilk was the liquid left over after the butter was removed
from the churn. Today, store-bought versions of this low-fat
dairy product are made by adding a bacteria culture to sweet
milk and letting the liquid ferment.

You will have to do a little more work in

order to make this bread soft, light, and
intensely buttery. Brioche is traditional
French bread that is a cross between
traditional bread and pastry. True brioche is
often served as dessert because of its rich
taste.
8 SLICES / 1 POUND
¼ cup plus 2 tablespoons milk, at 80°F to 90°F
4 teaspoons sugar
½ teaspoon salt
⅓ cup butter, softened
2 tablespoons sugar
¾ teaspoon salt
½ cup (1 stick) butter, softened
1 teaspoon salt
½ cup (1 stick) plus 3⅓ tablespoons butter, softened

manufacturer.
bread, select light crust, and press Start.
3. Cut the butter into tablespoon-sized
pieces.
4. About 10 minutes before the end of your
first kneading cycle, begin adding the
butter, 1 tablespoon each minute.
from the machine.
Cooking tip: The temperature of the softened butter is crucial
for perfect brioche texture. If it is too hard, the dough won’t
have that meltingly soft texture. If your butter is hard at all, wait
a bit before starting to make this bread.

Traditional Paska
Paska is a classic Ukrainian Easter bread that

is traditionally iced on top like a cake or
topped with a braided dough cross. This is a
simple bread made with flour, eggs, sugar,
and butter, but the lemon zest in this
variation adds a lovely flavor. Paska can be
served as a dessert, but it also makes an
incredible French toast.
8 SLICES / 1 POUND
⅔ teaspoon salt
¼ cup sugar
1 teaspoon salt
⅓ cup sugar
1 teaspoon salt

manufacturer.
press Start.
from the machine.
“Did You Know?” From adding a refreshing zing to your water
to marinating your fish to perfection, lemons serve a wide range
of culinary functions. Lemon peels contain as much as 5 to 10
times more vitamins than the lemon juice itself, which include
vitamin C, vitamin A, beta carotene, and folate. They’re also
full of fiber.

Paska is a sweet fruit and nut bread made at

Easter time in Eastern Europe. In this
version, the flavor of almonds infuse every
bite of this loaf. You can also try pecans,
pistachios, or hazelnuts instead of the
almonds.
8 SLICES / 1 POUND
⅔ teaspoon salt
¼ cup slivered almonds
¼ cup golden raisins
¼ cup sugar
1 teaspoon salt
⅓ cup slivered almonds
⅓ cup golden raisins
⅓ cup sugar
1 teaspoon salt
½ cup slivered almonds
1. Place the ingredients, except the almonds

and raisins, in your bread machine as
press Start.
3. Add the almonds and raisins when the
from the machine.
Decoration tip: Traditional paska has very elaborate designs on
top of the bread that are created with dough and washed with
egg. After this loaf comes out of the bucket, brush it with melted
butter to create a similar sheen.

Honey Cake
Honey cake is served for the Jewish New

Year, or Rosh Hashanah, and it is meant to
symbolize the sweetness in the year to come.
Although called a honey cake, this rich and
nicely spiced loaf is reminiscent of spekulaas
cookies (or Dutch windmill cookies). The
cake gets more moist and the flavors
intensify after a few days, but it’s also
delicious to eat right away.
⅓ cup brewed coffee, cooled to room temperature
½ cup (1 stick) butter, melted and cooled
½ cup honey
¾ cup sugar
¼ cup dark brown sugar
2 tablespoons whiskey
½ tablespoon baking powder
½ tablespoon ground cinnamon
¼ teaspoon salt
1. Place the coffee, butter, honey, sugar,

brown sugar, eggs, whiskey, orange juice,
and vanilla in your bread machine.
cinnamon, baking soda, allspice, salt, and
cloves in a small bowl.
from the machine.
Ingredient tip: If you wish to have an even richer cake, use half
a vanilla bean instead of the extract in the recipe. Cut the bean
open lengthwise, and use the tip of a paring knife to scrape the
seeds into the wet ingredients in the bucket.

This is definitely not the dreaded fruitcake

that your distant aunt sends every holiday.
Those loaves are often dense enough to be
paperweights and too packed with candied or
dried fruit to allow you to taste anything else.
This light yeast bread has a hint of the
traditional flavor with a delicate scattering of
fruit in the center.
8 SLICES / 1 POUND
⅓ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
⅔ teaspoon salt
⅔ teaspoon bread machine or instant yeast
⅓ cup dried mixed fruit
¼ teaspoon pure almond extract
1 teaspoon salt
½ cup dried mixed fruit
1⅓ teaspoons salt
⅔ cup dried mixed fruit
⅔ cup golden raisins
1. Place the ingredients, except the dried

fruit and raisins, in your bread machine as
press Start.
3. Add the dried fruit and raisins when the
from the machine.
Variation tip: There are no definitive rules when it comes to the
dried mixed fruit in Christmas cake, so pick your favorite types.
Candied cherries, orange or lemon peel, currants, and dried
blueberries are all delicious. Use the same amount as is called
for in the recipe, and toss them in a couple tablespoons of flour
(taken out of the flour measurement) so the fruit doesn’t stick
together.

Stollen
Stollen is traditional Christmas bread with a

history that dates back to the 14th century.
The original bread was created without
butter, fruit, or nuts, so it certainly did not
taste as delicious as it does today. Candied
lemon or orange peel would make a great
addition to the bread, as well.
8 SLICES / 1 POUND
1½ tablespoons light brown sugar
⅛ teaspoon ground cinnamon
2 cups white bread flour, divided
⅓ cup red and green candied cherries
¼ cup chopped almonds
¼ cup raisins
2¼ tablespoons light brown sugar
½ cup red and green candied cherries
⅓ cup chopped almonds
⅓ cup raisins
⅔ cup red and green candied cherries
½ cup chopped almonds
½ cup raisins
1. Place the ingredients, except the candied

fruit, nuts, raisins, and ¼ cup of the flour,
press Start.
3. In a small bowl, stir together the candied
cherries, almonds, raisins, and ¼ cup of
flour.
4. Add the fruit and nut mixture when the
from the machine.
Cooking tip: Do not skip the step of tossing the candied
cherries, raisins, and nuts in the flour, or you might end up with
a loaf that has a lump of fruit in it. Candied cherries are very
sticky, so they need a dusting of flour to disperse well in the
dough.

Julekake
Julecake, or “Yule Bread,” is a rich, heavily

spiced bread traditionally baked in a cake
pan and served at Christmas in many
Scandinavian countries. As the name would
indicate, it is more like a cake than a bread. It
is best served warm with butter, but you
could also put a sweet confectioner’s sugar
icing on the top before slicing.
8 SLICES / 1 POUND
⅓ cup butter, melted and cooled
⅓ teaspoon salt
⅓ teaspoon ground cardamom
2¼ cups white bread flour, plus 1 tablespoon
⅓ cup candied citrus fruit
2⅔ tablespoons candied cherries
½ cup (1 stick) butter, melted and cooled
¼ cup honey
½ teaspoon salt
½ teaspoon ground cardamom
3⅓ cups white bread flour, plus 1 tablespoon
½ cup candied citrus fruit
¼ cup candied cherries
⅔ cup butter, melted and cooled
5 tablespoons honey
⅔ teaspoon salt
4⅓ cups white bread flour, plus 1 tablespoon
1 tablespoon bread machine or instant yeast
⅔ cup golden raisins
⅔ cup candied citrus fruit
5 tablespoons candied cherries
1. Place the ingredients, except the raisins,

candied citrus fruit, and 1 tablespoon of
flour, in your bread machine as
press Start.
3. Toss the raisins, candied citrus fruit, and 1
tablespoon of flour together in a small
bowl.
4. Add the raisins, candied citrus fruit, and
flour when the machine signals or 5
minutes before the second kneading cycle
is finished.
from the machine.
“Did You Know?” Candied cherries are also called glacé
cherries and are French in origin. Authentic glacé cherries are
produced using time-honored methods designed to preserve the
flavor of the fruit.

Spiked Eggnog Bread
Eggnog is a perfect ingredient for holiday

quick breads because it is made with milk,
egg yolks, and spices—all common
ingredients in baking. You can find reference
to this popular beverage as far back as the
13th century, when it was called “posset.”
The supermarket version of the drink is fine
for this recipe, but for a real treat, try
homemade eggnog.
1 cup eggnog, at room temperature
1 cup sugar
½ cup (1 stick) butter, at room temperature
1 tablespoon dark rum
½ teaspoon rum extract
2¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1. Place the eggnog, sugar, eggs, butter, rum,
vanilla, and rum extract in your bread
machine.
cinnamon, nutmeg, and salt in a small
bowl.
from the machine.
Decoration tip: Whip together a rum-spiked eggnog glaze to
drizzle over this special loaf after it is cooled. Stir together 3
tablespoons of eggnog, a generous splash of rum extract, and
about ¾ cup confectioner’s sugar for a thick, sugary icing.

A generous scoop of raisins or pecans could

enhance this already outstanding loaf if you
want a little extra boost. The rum extract can
be replaced with real rum, but the flavor will
be less assertive. Try almond butter and
slices of banana as a sandwich filling.
8 SLICES / 1 POUND
½ cup minus 1 tablespoon water, at 80°F to 90°F
2 tablespoons sugar
2 teaspoons rum extract
¾ teaspoon salt
⅓ teaspoon bread machine or instant yeast
3 tablespoons sugar
1 tablespoon rum extract
1¼ teaspoons salt
¼ cup sugar
4 teaspoons rum extract
1⅔ teaspoons salt

manufacturer.
press Start.
from the machine.
“Did You Know?” Hot buttered rum is a very popular beverage
around the holidays and is often referred to as a hot toddy. This
drink is meant to warm the body during bitterly cold winters,
and the traditional preparation involved blending hot rum, water,
and a buttered rum batter.

—Chapter Eleven—
SWEET BREADS
Chocolate Chip Peanut Butter Banana
Bread
Barmbrack Bread
Apple Butter Bread
Crusty Honey Bread
Honey Granola Bread
Black Bread
Apple Cider Bread
Coffee Cake
Chocolate Oatmeal Banana Bread
Chocolate Chip Peanut Butter
Banana Bread
Banana bread can be a healthy snack or

dessert depending on what else is added to
the batter. This version lands closer to the
dessert side of the equation. The paddle
action of the bread machine distributes the
peanut butter chips quite evenly through the
batter, so you will get to enjoy all the flavors
in each bite.
2 bananas, mashed
2 tablespoons milk, at room temperature
½ cup sugar
1¼ teaspoons baking powder
½ teaspoon salt
½ cup peanut butter chips
Stir together the bananas, eggs, butter,
1. milk, and vanilla in the bread machine
bucket and set it aside.
2. In a medium bowl, toss together the flour,
sugar, baking powder, baking soda, salt,
peanut butter chips, and chocolate chips.
3. Add the dry ingredients to the bucket.
bread, and press Start.
5. When the loaf is done, stick a knife into it,
and if it comes out clean, the loaf is done.
6. If the loaf needs a few more minutes,
check the control panel for a Bake Only
button and extend the time by 10 minutes.
from the machine.
Decoration tip: Try drizzling melted chocolate and melted
peanut butter chips on the top of the cooled loaf. Your finished
creation will be gorgeous and delicious!
Can you really make luscious, rich, brownie–

like bread in your bread machine? The
answer is a resounding “Yes!” Sour cream
adds a tangy flavor and smooth texture to the
loaf, which is complemented by sweet milk
chocolate chips. Serve thick slices with a
scoop of vanilla ice cream.
12 SLICES / 1½ TO 2 POUNDS
1 cup sour cream
1 cup sugar
¼ cup plain Greek yogurt
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
1 cup milk chocolate chips
1. In a small bowl, whisk together the sour

cream, eggs, sugar, butter, and yogurt until
just combined.
2. Transfer the wet ingredients to the bread
machine bucket, and then add the flour,
cocoa powder, baking powder, salt, and
chocolate chips.
bread, and press Start.
4. When the loaf is done, stick a knife into it,
and if it comes out clean, the loaf is done.
5. If the loaf needs a few more minutes,
check the control panel for a Bake Only
button and extend the time by 10 minutes.
from the machine.
Cooking tip: Try adding the wet ingredients and sugar to your
bread machine and let the paddles do the creaming. When the
ingredients are well mixed, add the dry ingredients and chips to
the bucket.

Cobbler is a dessert featuring a biscuit

topping over any kind of fruit, including
berries, plums, peaches, or any combination
of mixed fruit. You can create an interesting
crumbled top on this bread if you mix
together oats, flour, brown sugar, butter, and
a little cinnamon. Sprinkle the topping over
the batter when the final mixing cycle is
finished and let your bread machine do all
the work.
1 cup sugar
¼ cup milk, at room temperature
1 cup diced nectarines
1¾ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
1. Place the butter, eggs, sugar, milk, vanilla,
and nectarines in your bread machine.
together the flour, baking soda, salt,
nutmeg, and baking powder in a small
bowl.
from the machine.
Decoration tip: If you are home during the baking cycle of this
bread, you can decorate the top with thin slices of nectarine.
When the final mixing cycle is finished, arrange the nectarine
slices on the top of the batter in a pretty pattern or even rows.

Maple syrup offers a subtle sweetness to

bread unlike the more assertive flavor of
sugar or honey. You can serve slices of this
bread as dessert because of its slightly cake-
like texture, which comes from the addition
of sour cream. Make sure the sour cream is
full-fat rather than nonfat or low fat, so this
recipe has the correct amount of fat to
balance the sugar and yeast.
8 SLICES / 1 POUND
6 tablespoons sour cream, at room temperature
1½ tablespoons butter, at room temperature
¾ tablespoon maple syrup
½ teaspoon salt
½ cup plus 1 tablespoon sour cream, at room temperature
2¼ tablespoons butter, at room temperature
1 tablespoon maple syrup
¾ teaspoon salt
¾ cup sour cream, at room temperature
1½ tablespoon maple syrup
1 teaspoon salt

manufacturer.
press Start.
from the machine.
Ingredient tip: Maple syrup comes in different grades
depending on its strength and color. For this bread, look for the
darkest maple syrup, which is Canada No. 3 dark or U.S. Grade
C.
Barmbrack Bread
Sweeter than regular bread but not quite

dessert, this traditional Irish bread is perfect
toasted and served with a cup of tea or coffee
on a leisurely morning. Original recipes use
raisins instead of currants and often omit the
lemon zest. Experiment with the ingredients
until you get the balance of flavor you enjoy.
8 SLICES / 1 POUND
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried lemon zest
½ cup dried currants
3 tablespoons sugar
1½ teaspoons salt
1 teaspoon dried lemon zest
½ teaspoon ground allspice
¾ cup dried currants
¼ cup sugar
2 teaspoons salt
1½ teaspoons dried lemon zest
¾ teaspoon ground allspice
1 cup dried currants
1. Place the ingredients, except the currants,

press Start.
3. Add the currants when your machine
signals or when the second kneading cycle
starts.
from the machine.
Machine tip: If you use a nut and raisin hopper, toss the
currants in a few tablespoons of flour (taken out of the flour
measurement) to make sure they don’t stick together and go into
the bread smoothly.

Apple Butter Bread
You will not have to add much sweetener to

this recipe to create a well-risen loaf because
the apple butter has plenty of sugar to feed
the yeast adequately. The bread has a subtle
apple taste, which is lovely spread with
cream cheese or toasted topped with sharp
Cheddar.
8 SLICES / 1 POUND
⅓ cup apple butter, at room temperature
2 teaspoons honey
⅔ teaspoon salt
½ cup apple butter, at room temperature
1 tablespoon honey
1 teaspoon salt
⅔ cup apple butter, at room temperature
4 teaspoons honey
1⅓ teaspoons salt
1⅓ cups whole-wheat flour

manufacturer.
press Start.
from the machine.
Ingredient tip: Apple butter is simple to make in a slow cooker
with very little fuss or mess. Making your own ensures you
know exactly what ingredients go into this tasty spread.
Crusty Honey Bread
French bread traditionally contains no fat, so

this cannot be considered real French-style
bread, although it certainly tastes similar to a
baguette. It has a crispy crust and tender
crumb, with a little bit more sweetness from
the honey. Spread a little butter on a slice
warm from your bread machine and you
might have a new family favorite.
8 SLICES / 1 POUND
1 tablespoon honey
½ teaspoon salt
1 cup minus 1 tablespoon water, at 80°F to 90°F
1⅛ tablespoons melted butter, cooled
¾ teaspoon salt
2 tablespoons honey
1 teaspoon salt

manufacturer.
press Start.
from the machine.
Variation tip: Try adding semisweet chocolate chips and/or
butterscotch chips for an unexpected twist on this simple bread.
The resulting product will be gilded with sweetness that gives
the plain version a major face-lift.

Honey Granola Bread
Homemade granola would be spectacular in

this loaf because you can control exactly
which oil and sweeteners are in it. Heavily
sweetened granola would provide too much
sugar for the yeast in the recipe, and your
bread might rise too high. Look for prepared
granola with only a touch of honey or cane
sugar for the best results.
8 SLICES / 1 POUND
¾ cups milk, at 80°F to 90°F
2 tablespoons honey
¾ teaspoons salt
½ cup prepared granola, crushed
3 tablespoons honey
1⅛ teaspoons salt
⅔ cup prepared granola, crushed
¼ cup honey
1½ teaspoons salt
¾ cup prepared granola, crushed

manufacturer.
press Start.
from the machine.
Ingredient tip: Choose a granola with no dried fruit in it,
because you will be crushing it for this recipe. Dried fruit would
create a lumpy mess in the dough, which would wreck the
texture of the finished loaf.

Black Bread
Cocoa powder, rye flour, molasses, and

coffee create the signature look and flavor of
this finished loaf. Blackstrap molasses would
also be a nice choice to intensify the already
distinctive taste. You might be surprised by
the hint of sweetness in this bread.
8 SLICES / 1 POUND
¼ cup brewed coffee, at 80°F to 90°F
1 tablespoon balsamic vinegar
½ tablespoon light brown sugar
½ teaspoon salt
½ cup dark rye flour
⅓ cup brewed coffee, at 80°F to 90°F
1½ tablespoons balsamic vinegar
1½ tablespoons dark molasses
¾ tablespoon light brown sugar
¾ teaspoon salt
1½ teaspoons caraway seeds
¾ cup dark rye flour
2 tablespoons balsamic vinegar
1 tablespoon light brown sugar
1 teaspoon salt

manufacturer.
from the machine.
“Did You Know?” Black bread is a staple in Russian cuisine and
frequently seen as a symbol of health and prosperity. It is also
sometimes tied to the history of hardships in the country when it
was a main food source during times when other food wasn’t
readily available. Traditional recipes for black bread are known
for their richness and complexity, and can be quite involved to
make from scratch.

Apple Cider Bread
Warm mugs of steaming cider held between

mitten-covered hands are a good memory for
many people who grew up in cold climates.
The spices and hint of cider in this apple-
studded bread make it something
exceptional. The best way to serve this bread
is warmed and smeared with butter.
8 SLICES / 1 POUND
¼ cup milk, at 80°F to 90°F
2 tablespoons apple cider, at room temperature
2 tablespoons sugar
1 tablespoon honey
¼ teaspoon salt
⅔ apple, peeled, cored, and finely diced
5 tablespoons milk, at 80°F to 90°F
3 tablespoons apple cider, at room temperature
3 tablespoons sugar
¼ teaspoon salt
1 apple, peeled, cored, and finely diced
½ cup minus 1 tablespoon milk, at 80°F to 90°F
¼ cup apple cider, at room temperature
¼ cup sugar
2 tablespoons honey
¼ teaspoon salt
1 apple, peeled, cored, and finely diced
1. Place the ingredients, except the apple, in

the manufacturer.
press Start.
3. Add the apple when the machine signals
or 5 minutes before the last kneading
cycle is complete.
from the machine.
Ingredient tip: Look for apple cider that is sweetened and
spiced well so your bread rises nicely.

Coffee Cake
This loaf is both a coffee cake and bread

made with coffee. Instant coffee granules
impart a decisive coffee flavor to the bread,
and a slice will be perfect for breakfast or as
part of a brunch spread. Sprinkle some
powdered sugar on top, cut into slices, and
enjoy!
¾ cup buttermilk, at room temperature
¾ cup (1½ sticks) butter, at room temperature
1 tablespoon instant coffee granules
¾ cup sugar
½ tablespoon baking powder
½ teaspoon salt
1 cup chopped pecans
1. Place the buttermilk, butter, coffee

granules, eggs, and sugar in your bread
machine.
and pecans in a small bowl.
from the machine.
Variation tip: You can use walnuts, macadamia nuts, or even
chopped almonds in this recipe. Try a different type of nut each
time you make this coffee cake.

This bread can be described as moist,

pleasantly spiced, and perfect for breakfast or
as an afternoon snack. Pumpkin and coconut
have a natural flavor affinity, combining
earthy with sweet and nutty. Make sure you
use pure canned pumpkin rather than
pumpkin pie filling, which has added sugar
and other ingredients.
1 cup pure canned pumpkin
1 cup sugar
½ cup dark brown sugar
¾ cup sweetened shredded coconut
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground allspice
1. Place the pumpkin, butter, vanilla, sugar,
and dark brown sugar in your bread
machine.
3. After the first fast mixing is done, add the
flour, coconut, cinnamon, baking soda,
baking powder, nutmeg, ginger, and
allspice.
from the machine.
“Did You Know?” Pumpkin truly is a “superfood,” and there’s
no need to choose fresh pumpkin to get the health benefits. One
cup of canned pumpkin has 7 grams of fiber and 3 grams of
protein—even more than in fresh pumpkin—and contains only
80 calories and 1 gram of fat. Plus, it is packed with
antioxidants and disease-fighting vitamins.

The aroma that will waft from this bread

machine during the baking cycle will draw
anyone in the house to the kitchen in
anticipation. Sweet vanilla and a hint of
almond infuse this golden loaf with enough
flavor to entice without being overwhelming.
You can use vanilla extract if you don’t have
almond extract handy.
8 SLICES / 1 POUND
⅓ cup plus 1 tablespoon milk, at 80°F to 90°F
2 tablespoons sugar
3 tablespoons sugar
⅓ teaspoon almond extract
¼ cup sugar
½ teaspoon almond extract

manufacturer.
press Start.
from the machine.
Variation tip: Add the seeds from an entire vanilla bean to your
2-pound loaf with the wet ingredients instead of the extract for a
more intense flavor. Use one-half bean for the 1-pound loaf and
three-fourths of a bean for the 1½-pound loaf.

Unlike quick breads, which have a cake

texture, this is a true yeast-raised bread
studded with both dark and white chocolate
chips. You probably won’t want to toast it,
but it is delicious when used to make French
toast. The white chocolate chips seem to get
a caramel taste when they brown up on the
crust side.
8 SLICES / 1 POUND
½ teaspoon salt
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
¾ teaspoon salt
⅓ cup semisweet chocolate chips
⅓ cup white chocolate chips
1 teaspoon salt
½ cup white chocolate chips

chips, in your bread machine as
press Start.
chocolate chips, or put them in the
nut/raisin hopper and the machine will
add them automatically.
from the machine.
Variation tip: Chopped hazelnuts, pecans, or peanuts will add a
welcome crunch to the bread. Substitute the nuts for either the
white or semisweet chocolate chips so your bread is not too
packed with ingredients.

Chocolate Oatmeal Banana
Bread
In addition to having a perfectly sweet

chocolate flavor, this bread is a great use for
the bananas sitting on your counter. The oats
are a healthy addition that give it great
texture and make it hearty. Simply set the
machine and enjoy a loaf with no fuss or
mess.
3 bananas, mashed
¾ cup packed light brown sugar
½ cup sour cream, at room temperature
¼ cup sugar
1 cup all-purpose flour
½ cup quick oats
1. Place the banana, eggs, brown sugar,

butter, sour cream, sugar, and vanilla in
your bread machine.
together the flour, oats, cocoa powder, and
baking soda in a small bowl.
from the machine.
Variation tip: Mini chocolate chips, peanut butter chips,
chopped pecans, or white chocolate chips would all create
delicious variations of this dessert-like bread. Add about ½ cup
to ¾ cup to the batter after the first fast mixing cycle.

APPENDIX
CONVERSION TABLES

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Why We Love Bread Machines

The main reason you will love your bread

The Glory of Gluten

Gluten is a protein composite found in

THE ONLY INGREDIENTS

Yeast is a living organism that

Salt strengthens gluten and slows

Oils and fats add flavor, create a

Sugar is the source of food for the

Eggs add protein, flavor, color, and

Bread Machine Techniques

The processes that occur in a bread machine

Cycles and Settings

The idea of choosing a bread machine can

Any place with an elevation of 3,000 feet or

Storing Your Bread

Bread machine bread is so delicious, you

Most of the recipes that follow have three

• Yeast is old or stored improperly

Too much rise

• Too much yeast

• Bread doesn’t rise (see No rise)

Crust too thick

• Bread is left in the machine after

Crust too dark

• Crust setting is too dark

Crust too light

• Crust setting is too light

• Too much yeast

• Bread machine was opened

• Too much liquid

• Too much sugar

If you are partial to a tender, fine-textured

1. Place the ingredients in your bread

Whole-wheat bread is a healthy choice when

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 148; TOTAL FAT: 2G;

Be prepared for your family to request this

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 164; TOTAL FAT: 2G;

Most commercial breads stating they are 100

1. Place the ingredients in your bread

Many French bread recipes that start in a

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 135; TOTAL FAT: 2G;

Traditional pumpernickel bread is baked

PER SERVING (1 SLICE): CALORIES: 168; TOTAL FAT: 3G;

Simple morning toast becomes a treat when

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 149; TOTAL FAT: 4G;

Oat bran is completely different from rolled

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 137; TOTAL FAT: 3G;

This loaf of bread rises high and has an airy

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 135; TOTAL FAT: 2G;

This might become the loaf that you make

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 184; TOTAL FAT: 5G;

This is not a delicate loaf with an airy texture

1. Place the ingredients in your bread

PER SERVING (1 SLICE): CALORIES: 146; TOTAL FAT: 3G;