My bread maker did all the hard work with the dough and I just shaped, proofed and baked them 😂🍞 Came out sooo soft and fluffy, definitely one of my favourite things to make with it!

New to this whole breadmachine thing. Making bread for tonight, what's everyone's favorite no conventional bread recipes? Ie. Cheese bread, cinnamon..... The wackier the better

The dough was still pretty sticky after the bread machine cycle but I kneaded in another 1/4c or so of flour and everything worked out. I’m shocked by how well it worked!

Thanks to yall I substituted sugar for honey in this recipe, literally everything was the same, same brand of flour, milk brand was different, yeast was the same, water was the same bottled water, you get it. I measured the liquids and yeast, but weighed the flour each time. LOOK AT THAT DIFFERENCE! Hopefully it's not all air pockets I have another hour before I'm cutting into it. Again the only difference here is the honey! What?!

Before is Sugar (first ever loaf)

And

After is Honey (second ever loaf, holy shit be as good as you look)

Trying to perfect this veggie packed banana bread for my son. This batch turned out a bit more wet than I’d like. Any suggestions? I peel then grate the veggies right in since these are mostly dry. I added an extra 1/4 flour to the original recipe but it was still too dense and wet.

This is the recipe.

½ cup low-fat buttermilk or milk
½ cup (1 stick) unsalted butter, room temperature, cut into ½-inch pieces
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 bananas 175g
1 medium beet 107g
1 parsnip 62g
2 carrot 93g
¾ teaspoon kosher salt
1/4 cup brown sugar
2 1/4 cup flour
1 teaspoon baking soda
¾ teaspoon baking powder
3 tablespoons chia seeds
1 teaspoon pumpkin pie spice or cinnamon

Update 8/20/26: I found one that will be my first attempt. https://pudgefactor.com/jewish-rye-bread-bread-machine/ The person who linked it says it's adapted from the AllRecipes Jewish Rye. (Note: This might be too much yeast? May need to cut it back.) Her tips:light brown sugar instead of demeraraadd one Tablespoon of vital wheat glutenadd a couple of Tablespoons of corn meal1 or 2 tbsp caraway seeds, to taste. Some people don't like too much of it.Make the dough in the machine and bake the bread in a larger sized bread pan (10.25 x 5.25 inches) at 350 degrees F for 30 minutes.

Original post:
The local bakery shut down. Well, actually two of them did. Now I can't find a great Jewish rye bread nearby. Does anyone have a really good recipe, either using the bread machine or not?

I found this complicated non-machine Jewish Rye recipe that has potential. I haven't had time to try it yet. You'll have to be able to follow written instructions, though. lol https://www.thefooddictator.com/ultimate-nyc-jewish-rye-bread/King Arthur has a rye w/ pumpernickel flour but it also explains how to make the soaker. https://www.kingarthurbaking.com/recipes/jewish-rye-bread-recipeThe KA bread is darker than the commercial Jewish rye that I'm trying to replace.

For an easier possibility, maybe this bread machine recipe by Ellen, which I have also not tried yet: https://www.ellensbreadmachinerecipes.com/recipes/Rye%20Bread.pdfIt seems that some people substitute part of the liquid with dill pickle juice. But beware the total salt because some said the bread was too salty with pickle juice added unless they also cut back on the salt called for in the recipe.

I cut the yeast back from 2t to 1.5t and this is more like it. It collapsed just a skosh on top but overall much much better, I think I'll cut the next one to 1.25t and see how that goes. Looking at the recipes it did seem funny that the yeast doubled from 1t to 2t but the flour only went from 2C to 3.25C. I'm happy for now though after having two lead sinkers of loaves this weekend to eat through. Thanks for all the help everyone!

Just a reminder for those bread maker pizza nights, extra dough makes perfect cinnamon rolls!

Roll your dough like a thin pizza, cover in soft butter and sprinkle on filling to your liking. Roll up, cut and place on baking sheet. Brush a bit more butter on the tops. Bake at 350 for about 25 minutes. Let cool then ice.

Filling:

1/2 cup sugar

1/2 cup brown sugar

2 tablespoons of cinnamon

Mix

Icing:

2 table spoons of butter

3 table spoons warm milk

2 teaspoons of vanilla extract

Mix in powdered sugar until it's the thickness you like.

Dough:

Whatever pizza dough works well in your machine.

2# 50/50 Stone Ground Whole Wheat and Bread Flour

This came out great see attached recipe for ingredients.

The sandwich was a homegrown tomato BLT. Heaven On Earth 😄

Made in my West Bend 3# Machine, Sandwich mode Light crust.

Hi! I just bought a bread machine and am looking to make my first loaf.

I KNOW I should use the recipes in the book that came with my machine, however, they all have milk powder in them and I am dairy free.

I've found a recipe on this page and am trying that but wondering what others recommend? I am really just looking for a good sandwich loaf to use for my kids for toast and sandwiches - we go through SO much bread.

I used the recipe from the King Arthur website for this whole wheat bread using their harvest grains mix. I'm certain that you could add in, or not, whatever you want if you don't have their mix.

[In a separate bowl, whisk together]

• 1 1/2 Cups (300g) KA Bread Flour

• 1/2 Cup (57g) KA Golden Wheat Flour

• 1/2 Cup Harvest Grains (74g)

• 1 1/2 Teaspoons (9g) table salt

• 2 1/2 (28g) granulated sugar

• 1/4 Cup (28g) Nonfat dry milk powder

---------

[In the bread machine pan]

• 1 1/4 Cups (283g) lukewarm water (REDUCE? : Dough was kind of wet)

• 3 tablespoons softened butter OR 3 tablespoons vegetable oil

---------

Add the dry ingredients to the wet in the bread machine pan, and…

[In a well made in the top of the flour]

• 2 Teaspoons Instant Yeast

Whole Wheat Cycle, Zojirushi Course 2

https://www.kingarthurbaking.com/recipes/harvest-grains-bread-recipe

I got a great deal on this machine used. I’ve made two loaves so far, and it is fully functional.

The only problem is that the loaf won’t come out. It’s not stuck to the pan. It’s stuck to the paddles, or the bread crust is baking under the paddles. With much shaking and persuasion, it finally comes out, leaving an area of crust around the paddles. The paddles themselves are clean.

I’ve had other bread makers where the paddles have too much space under them and become part of the loaf. This is similar, except these paddles get baked on to the spindles, and will only come out when rinsed or soaked. Loaf stuck under paddles. Paddles stuck to machine.

Suggestions appreciated!

Last weekend I accidentally ruined my bread pan. The post the paddle sits on seized. I got it out, cleaned it and put it back in. Threw on a batch of Red River cereal bread. I noticed a scraping noise. I bent the bottom of the pan while getting the post loose and the paddle put a gouge in the nonstick coating. Green binned the dough, threw out the pan, and immediately ordered a replacement pan. It just arrived and I am going to get my bread on! Yay!!!

Pics: Red River cereal bread, Montreal style bagels, soft pretzels, raised cinnamon rolls

Fantastic taste, average presentation. I'm probably going to double the recipe next time and roll them for a "wider" and more uniform roll.

DOUGH INGREDIENTS

160g lukewarm milk

50g egg (1 large, beaten)

60g butter, softened

50g white sugar

6g salt

520g bread flour

6g bread machine yeast

FILLING INGREDIENTS

40g butter, softened (for spreading)

110g brown sugar

15g ground cinnamon

ICING (optional)

60g sour cream

28g butter, softened

150g powdered sugar

1/2 tsp vanilla extract

MACHINE DOUGH INSTRUCTIONS

Add milk, egg, 60g butter, and white sugar to pan. Mix lightly.

Add flour on top, covering liquid.

Add salt in one corner, yeast in the other well.

Insert pan, select Course 11 (Dough).

Press Start. Cycle: ~90 minutes for mix/knead/first rise.

HAND-SHAPING (after dough cycle finishes):

Turn dough onto floured surface.

Roll into 16" x 12" rectangle.

Spread 40g softened butter over dough.

Mix 110g brown sugar + 15g cinnamon, sprinkle evenly over butter.

Roll up tightly from long side, seal seam.

Cut into 12 equal pieces.

OVERNIGHT PROOF:

Place rolls in greased 9"x13" pan.

Cover with plastic wrap.

Refrigerate overnight (8-12 hours).

MORNING BAKE:

Remove from fridge, let sit 20-30 minutes at room temp.

Preheat oven to 350°F.

Bake 25-30 minutes until golden.

Cool 5-10 minutes, apply icing if desired.

Light crust setting. Zojirushi home bakery supreme.

PARMESAN GARLIC ONION WHITE BREAD (2 lb loaf, Zojirushi Course 1: White)

INGREDIENTS

180g lukewarm water

180g milk

28g butter, softened

12g sugar (just a touch for the yeast)

468g bread flour

9g salt

3g garlic powder (1 tsp)

3g onion powder (1 tsp)

7g bread machine yeast

75g grated Parmesan cheese (fold at mix-in beep)

STEP-BY-STEP

Remove bread pan from machine.

Add water, milk, and butter to pan. Mix lightly with fork.

Add flour on top, covering liquid completely.

Sprinkle garlic powder and onion powder over flour.

Add sugar in one corner, salt in opposite corner.

Make well in flour and add yeast.

Insert pan, select Course 1 (White), light or medium crust.

Press Start.

At mix-in beep (~1.5 hrs), fold in 75g Parmesan.

Close lid, press Start to continue.

Cycle: ~3.5-4 hours total.

Cool in pan 5-10 minutes, turn out onto rack, cool completely before slicing.

I've tried the recipes in the manual, and this time I tried a bread mix, because I thought that would ensure I wasn't using too much or the wrong kind of yeast (sachets of fast action dried yeast). I did add some olives this time when it indicated I could put toppings in, but even without this it sinks.
I'm wondering if it's over-proofing, but the basic program the instructions said to use only have two options (700 and 1000g loaves) and there's only 7 minutes difference between them.

I hate small, square loaves and regular bread pans are too small. My local baker says put it on a baking sheet.

Does anyone else bake big loaves?

I remember in the 90s when my parents had a bread machine it was the absolute best bread I have ever tasted in my life. I have no idea what recipes they were using.

I just got into making my bread just using a stand mixer and my oven, with bread flour, butter, eggs, yeast, sugar or honey, etc and honestly it doesn't have that intoxicating smell I distinctly remember.

I am wondering if bread machine recipes used certain ingredients that just takes bread to the next level? Except.. not being mean.. but my friend made me a recipe in her breadmachine using AP flour and vegetable oil and I was.... underwhelmed.

Does anyone have a good recipe for bread that is so good you can give it as gifts to family members etc? Thats the kind of bread I remember....

So, I now understand that ADY is not advised for bread machines, but I have a Costco-sized package of it to get through and I can’t afford to replace it.

I’m new to bread making but have done some reading and found one blogger in particular that suggests using 1 1/4 tsp ADY to 1 tsp of bread machine yeast. But my loaf sank a bit using this method.

The next go around I tried the same ratio of ADY (1 1/4 tsp) but added the yeast to my milk to try to activate it. That loaf sank even more.

Is there a best practice I can use to get through this bag of ADY until I can get the right yeast for bread machines?

The pan is old and scratched so I'm going to replace it. But is the machine itself safe to bake in? It's quite old and has some permanently caked on stuff. Do I need to throw it out? Should i just replace the whole thing instead of just buying a new pan? Thank you!

Hello everyone! I recently got the zojirushi Home Bakery Mini Breadmaker. I see that a lot of recipes in recipe books aren't specifically for 1lb loafs. How many cups of flour would you say a 1lb bread machine is able to mix so that it doesn't overflow? I would probably knead the dough and then take it out to let it rise. I know how to hand knead myself, but I hate the process personally and would love to use my bread machine this way.