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"I like that suggestions are made
for other uses of the recipes, like Alpine Muesli Rolls can be formed into
4 mini loaves, baked and thinly sliced and then used for a base for hors
d'oeuvres; or the Giant Parmesan Breadsticks can be made into focaccia and
brushed with olive oil and salt. So many of the loaves can also be made into
dinner rolls!"
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250
Best American Bread Machine Baking
Recipes
 
Wake up to the smell of freshly baked
bread with this programmable bread machine. The 680-watt appliance automatically
adjusts the speed and timing for foolproof results, while its convection
fan circulates air during baking for superior crust color and texture. Exclusive
Low Carb, Gluten-Free, and Artisan Dough settings are just 3 of 16 preset
menu options available with the touch of a button.
List Price: $128.95
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here to see our price, or to read more about the Cuisinart CBK-200 2-Pound
Convection Automatic Bread
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"I have several breadmaking books I
use with my bread machine, and this is by FAR my favorite (I have the update
2002 Hermes House Edition, but it is essentially the very same book)! Recipes
are very easy to follow (no impossible to find ingredients), and directions
are concise. I have yet to have a recipe turn out anything but a wonderful,
tasty loaf of bread... and the aroma is to die for!!! I love the numerous
photographs too! Buy this book if you are thinking of buying ANY breadmachine
book! 5 Stars!"
"I have never had a bad loaf with
this book! I use the updated Hermes House edition (2002)(Cooks Encyclopedia
version) but essentially the same great book! You can't go wrong with this
one! I have used it with my great TR888 and TR700 bread machines and I make
at least 2 loaves a week." |
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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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Chocolate
Bread
2 1/2 tsp active dry yeast
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 egg
1/4 cup butter, softened
1/2 tsp. vanilla
1 cup warm milk
Set bread machine on manual white or white if you are going to bake in machine.
Add ingredients to machine in order listed. When dough is ready, remove,
shape, let rise for 40 minutes or until doubled in size, and bake at 375
degrees for 20 to 25 minutes for a loaf.
Chocolate Bread with Chocolate Butter
This is my most favorite gift recipe.
2 1/2 tsp active dry yeast
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 egg
1/4 cup butter, softened
1/2 tsp. vanilla
1 cup warm milk
Set bread machine on manual white or white if you are going to bake in machine.
Add ingredients to machine in order listed. When dough is ready, remove,
shape, let rise for 40 minutes or until doubled in size, and bake at 375
degrees for 20 to 25 minutes for a loaf. Serve with Chocolate Butter.
Chocolate Butter
Serves: 4
4 Tbsp. butter
1 oz. semisweet chocolate
Melt chocolate, set aside to cool. Cream butter, beat in cooled chocolate.
Pour into 4 small ramekins and chill until firm. You may use butter
molds-refrigerate for 20 minutes, then pop out and store in plastic bag.
Serve with warm brioche or croissants. Or even better, serve with Chocolate
Bread.
Chocolate Bunny Bread (bread machine)
Source:
Fleischmann's
Yeast Bread Machine
Favorites
2 1/4 cups bread flour
2/3 cup warm milk
1/3 cup sugar
1 large egg
3 tbsp unsweetened cocoa powder
2 tbsp butter/margarine
1 tbsp Fleischmann's Bread Machine Yeast
2 tsp vanilla extract
1 tsp salt
1/4 cup milk chocolate or peanut butter chips
Put everything except chocolate or peanut butter chips into bread maker in
the order specified by your bread machine manufacturer. Process on dough/manual
cycle.
Remove dough to flowered surface. If necessary, knead in extra flour to make
it easy to handle. Divide dough in half. Knead the chocolate or peanut butter
chips into one half of the dough, form into ball. Place on greased large
baking sheet; flatten to 5-inch round.
For the head, form 1/3 of the remaining dough into ball; place above body.
Flatten slightly; attach to body by pinching together.
For the nose, pinch off 1/2-inch ball of dough; place on head.
For the arms and ears, divide remaining dough into four pieces; roll each
to 5-inch rope. Arrange two ropes across body for arms; tucking ends under
body. Shape remaining ropes into ears; arrange above head; tucking ends under
head.
Cover; let rise in warm place 30 to 45 minutes or until doubled.
Bake at 350F for 35 to 40 minutes or until done, tenting with foil after
15 min. to prevent over-browning. Remove from pan; cool on wire rack, decorate
as desired (eyes and buttons: chocolate chips; whiskers, eyelashes, and other:
piped decorator's frosting).
Chocolate, Cheese, or Cinnamon Babka
From:
The
Ultimate Bread Machine Cookbook (The
Ultimate) by Tom Lacalamita
2 1/2 teaspoons active dry yeast
3 1/2 cups all-purpose flour
1/2 salt
2 tablespoons sugar
2 tablespoons unsalted butter or margarine
1 cup plus 2 Tablespoons milk
2 large eggs
1/2 teaspoon vanilla extract
All ingredients must be at room temperature. Add ingredients in the order
specified in your owner's manual.
Set machine to dough/manual setting. At the end of the cycle, press clear/stop.
To punch down dough, press start and let knead for 60 seconds. Press clear/stop
again. Remove dough and let rest 5 minutes before hand-shaping.
Cinnamon Sugar Babka Filling (recipe follows)
Chocolate Babka Filling (recipe follows)
Cheese Babka Filling (recipe follows)
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 teaspoon ground cinnamon
CRUMB TOPPING:
1 tablespoon unsalted butter, softened
2 tablespoons sugar
2 tablespoons all-purpose flour
2 pinches ground cinnamon
EGG WASH:
1 large egg white, beaten with 1 teaspoon water
HAND SHAPING TECHNIQUE:
While the dough is rising, prepare the filling by blending ingredients together
with a fork until crumbly. To make crumb topping, blend ingredients together
with a fork until crumbly. Chill both until ready to use.
Lightly grease a 4-1/2x8-1/2 inch loaf pan.
On a lightly floured work surface, roll the dough into a 10x20 inch rectangle.
Cover with choice of filling up to 1 inch from the edges. Roll up lengthwise,
jelly roll fashion. Pinch seam and ends securely together so that they don't
open during baking. Carefully place babka in prepared pan. Fold ends under
and shape into an S so that it fits into pan. Cover with a clean kitchen
cloth and let rise until doubled in size.
Preheat oven to 350F.
Form a crease in the top of the risen babka with the side of your hand. Brush
with egg wash and cover with crumb topping.
Bake approximately 30-35 minutes, or until golden brown. If babka begins
to brown too quickly, cover top with foil. Remove from pan and cool on wire
rack.
CINNAMON SUGAR BABKA FILLING:
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 teaspoon ground cinnamon
CHOCOLATE BABKA FILLING:
1/4 cup unsweetened cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans
Blend together unsweetened cocoa and sugar. Brush surface with melted butter.
Sprinkle with cocoa-sugar mixture and pecans.
CHEESE BABKA FILLING:
8 oz. farmer cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup raisins
Blend together all the ingredients but raisins. After spreading the cheese
filling on the babka, sprinkle with raisins.
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