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Bread Machine Magic: 140 New Recipes From the Authors of Bread Machine Magic
for Use in All Types of Sizes of Bread
Machines
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Looking for a recipe for your
breadmaker or bread machine? Look no further! We have hundreds of mouth-watering
breadmachine recipes here for you to browse through. Happy baking :)
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Cheddar Parmesan
Bread - 1 lb
7 Oz Warm water
2 1/2 Tb Butter soft
3 1/2 Tsp Sugar
1/2 Tsp Salt
1 Tsp Dry mustard
2 1/2 Tb Parmesan cheese
1 1/2 Tsp Paprika
1 1/4 C grated cheddar cheese
2 1/2 Tb Minced onions
2 1/2 C Bread flour
2 Tsp Active Dry Yeast
Add all ingredients to machine in order recommended by machine manufacturer.
Select "white" bread setting; crust color as desired.
Cheese Bagels (bread machine dough cycle)
(variations: bagel sticks and bagel chips)
Source:
More
Electric
Bread
2/3 Cup Grated cheese*, Cheddar, Jack, or other
3/4 Cup Water; lukewarm
2 Cups White bread flour
2 Tablespoons Brown sugar
3/4 Teaspoon Salt
2 1/4 Teaspoons Active dry yeast
*Reserve half of the cheese to sprinkle on top of bagels before baking.
1. Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead ~ approximately 20
to 30 minutes.
2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil
on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with
egg and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden -
approximately 15 minutes.
Bagel Success Hints
** When forming the bagels, set aside two 1/4" balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough should
pop to the top right away. When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may
be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight
line. Roll sticks in a combination of sesame and poppy seeds with a pinch
of garlic powder. Let sticks rise, boil, and bake as described in the above
directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side. Lay (butter side up) on an ungreased
cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.
Cheesebread
This is NOT like that wimpy cheese bread you find in MOST cookbooks where
you end up with a white bread that has a mild cheese flavor. This is CHEESEBREAD!
2 1/2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 tbsp sugar
1 tbsp margarine/butter
1 cup milk
After final kneading is done, remove the dough from the machine and roll
it out flat on a floured surface to about 16-inch diameter (about 1/8-inch
thick or so, not too thin).
Then cover with:
1 or 2 cups of grated cheese (I mix cheddar and jack cheese)
Sprinkle with about:
1 tbsp grated Parmesan cheese
1 Tbsp dry minced onion (or 2 tbsp fresh onion)
1/2 tbsp oregano flakes
Then roll it up like a jelly roll, then twist to make a torus (do-nut) shape.
Place back in bread machine to complete the final rise and bake cycle.
Once you make this, this is the ONLY cheese bread you will ever make, ever
again.
Cherry Yogurt Bread (bread machine)
Source unknown
1 1/2 Pound loaf
3/4 cup tepid water
3 cups bread flour
1 1/4 teaspoons salt
1 tablespoon brown sugar
3/4 cup dried cherries
1/4 cup applesauce
1/2 cup cherry flavor fat-free yogurt
2 teaspoons yeast
Add ingredients per particular bread machine.
Dried cherries may be added on fruit and nut cycle.
Chicago Stuffed Pizza
FOR THE DOUGH:
2 cups warm water
1/3 cup olive oil
5 cups bread flour
1 cup all-purpose flour
3 tablespoons semolina or corn meal
2 1/2 teaspoons salt
5 teaspoons dry yeast
FOR THE SAUCE:
2 tablespoons olive oil
2 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes
1 small onion, minced
1 small green pepper, diced
1 1/2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons red wine
FOR THE FILLING:
3 packages frozen chopped spinach, cooked and drained
3 cups shredded mozzarella cheese
1/2 cup shredded fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
2 cloves garlic, minced
2 tablespoons olive oil
2 thinly sliced cups mushrooms
1 1/2 cups cooked Italian sausage and/or 1 cup thinly sliced pepperoni
for the PAN PREPARATION:
1/8 cup seasoned bread crumbs
2 tablespoons olive oil
TO MAKE THE DOUGH:
Place all dough ingredients in your machines fully assembled pan in the order
recommended by your machines manufacturer. Place the pan in your machine.
Select the dough or manual cycle and press start.
TO MAKE THE SAUCE:
Saute garlic in oil to soften. Add tomatoes, onion, green pepper, oregano,
basil, fennel, salt, pepper, lemon juice and red wine. Simmer on low, til
sauce thickens (20-30 minutes). Cool thoroughly.
TO MAKE THE FILLING:
In a large bowl, toss together spinach, cheese(s), salt, pepper, basil, oregano,
garlic and oil. Reserve mushrooms, sausage and/or pepperoni.
TO MAKE THE PIZZA:
Preheat oven to 450 degrees F.
Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle on seasoned
breadcrumbs.
Gently deflate the dough. Let it rest for a few minutes then press or roll
out two-thirds of it to a 16 inch circle.
Line pan, allowing for an overhang. Spoon in a touch of sauce, then all of
the filling. Top filling with mushrooms, sausage and/or pepperoni.
Roll remaining dough out to a 12 inch circle. Place on top and crimp sides.
Top with sauce, then mozzarella cheese and parmesan.
Bake until sizzling and golden (30-40 minutes). Let cool for 10 minutes or
so before cutting.
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