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Pepperoni Pizza
Bread (bread machine)
Source: Bread Machine Recipes by Gold Medal, Book
6
Gold
Medal Homemade Breads (Gold Medal, Volume
1)
Bread
Machine Recipes (Bread Machine Recipes, Volume
11)
Yield: 1 lb loaf
3/4 cup water
2 cups bread flour
1/4 cup shredded mozzarella cheese
1 tbsp sugar
1 tsp garlic salt
1 tsp dried oregano leaves
1 tsp bread machine yeast
1/2 cup sliced pepperoni
Measure carefully, placing all ingredients, except pepperoni, in bread machine
pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut
signal, or 5 to 10 minutes before the last kneading cycle ends.
Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY
CYCLES. Remove baked bread from pan and cool on wire rack.
NOTE: This recipe is not recommended for 1 1/2 lb bread machines with cast
aluminum pans in horizontal loaf shape.
Pepperoni Pizza Bread (bread machine)
Recipe by : Gold Medal Flour
Gold
Medal Homemade Breads (Gold Medal, Volume
1)
Bread
Machine Recipes (Bread Machine Recipes, Volume
11)
Makes 1 1/2 lb loaf
1 cup plus 2 tbsp water -- warm (90-100 deg)
3 cups bread flour
1/3 cup mozzarella cheese -- shredded
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons oregano
1 3/4 teaspoons yeast
2/3 cup pepperoni slices
Measure carefully, placing all ingredients except pepperoni in bread machine
pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut
signal or 5 to 10 minutes before last kneading cycle ends. Use basic/white
cycle, and medium or light crust color.
Pesto Bread (bread machine)
1 1/2 pound loaf
1 tsp. lemon juice
1/4 cup pesto
1 cup water
1 1/2 tsp. sugar
1 tsp. salt
3 cups bread flour (I had to add 1/4 cup more)
2 1/4 tsp. yeast
I also added 2 Tbsp. dough enhancer
PESTO DOUGH:
2 tbsp pesto sauce
1 1/4 cups water; (or more if needed)
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast
SUN-DRIED TOMATO DOUGH:
5 oil-packed sun-dried tomatoes with oil
2 tbsp sun-dried tomato paste
1 1/4 cups water; (or more)
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast
GARLIC DOUGH:
2 tbsp garlic paste
1 1/4 cups water; (or more)
1/3 cup olive oil
3 cups flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast
TOPPINGS:
Pizza Sauce
1/2 cup Parmigiano-Reggiano Cheese; grated
Place desired dough ingredients in machine and program for knead and first
rise. Press start. Dough will be soft at first but become firmer.
Preheat the oven to 500F with the rack in the center position. Turn 17x11-inch
pan upside down. Spray with vegetable cooking spray.
Cut dough in half and cover remaining half with a clean towel.
Place the other half on the prepared pan and use rolling pin to roll the
dough evenly to the edge. Have a friend hold the pan or place a wet towel
underneath. Spread with sauce and sprinkle with cheese.
Bake for 8 to 10 minutes.
Source:
Pizza,
Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every
Time by Lora Brody
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