Mouth Watering Free Bread Machine Recipes

By Robin O'Brien

If you're getting a little tired of using the recipes that came with your bread machine, why not be a little adventurous and try out some new ones. You can find thousands of free bread maker recipes online and just about all are child's play. Here's just a few to whet your appetite.

Fall Harvest Bread

For many, fall and the approach of winter is the signal to get the bread machine out of the closet. The following recipe is an easy to make and tasty bread that uses autumn seeds.

Ingredients - this will make a 1.5 to 2lb loaf

1 cup warm water
1 (.25 ounce) package yeast
1/4 cup honey
4 teaspoons vegetable oil (you can also use olive oil)
3 cups whole wheat flour
1/4 cup wheat bran (optional)
1 teaspoon salt
1/3 cup sunflower seeds
1/3 cup shelled, toasted, chopped pumpkin seeds

Directions

Apart from the seeds, put all the other ingredients into the bread pan in the order recommended by the manufacturer. Select the whole wheat cycle and press start. Add the sunflower and pumpkin seeds when your machine signals you to do so at the "add extras" part of the cycle. Just before the bake part of the cycle you can brush on some beaten eggs on top of the dough loaf and sprinkle on some of the seeds.

Oatmeal and Fruit Bread

This recipe makes a moist loaf that is sweet and is a favorite with children.

Ingredients - this will make a 1.5lb loaf

1/2 cup of old-fashioned rolled oats
5/8 cup of water
1/2 cup of unsweetened applesauce
2 3/4 cups of bread flour
1 1/2 teaspoons of salt
2 tablespoons of brown sugar (white can be used instead)
1 1/2 tablespoons of nonfat dry milk powder
1 1/2 tablespoons of butter (margarine can be used instead)
1/2 cup of raisins
2 teaspoons of ground cinnamon (or mace if your prefer)
2 teaspoons of active dry yeast

Directions

Put all the other ingredients into the bread pan in the order recommended by the manufacturer. Select the basic bread cycle with the light crust option and press start. The loaf should be left to cool for at least one hour after baking.

RSS Feed

 Follow @Stephen Bucaro