Bread Machine Dough Kneading And Baking Ideas

When I bake bread in the Bread Machine, I remove the dough after the first rising, and place it on a piece parchment paper, then work the dough into shape. Sometimes I roll the dough in the paper, let it rise, then bake the bread in the paper, no added flour needed. other times I shape the dough but in a bread pan, lined with parchment paper, no flour or oil. Works great less mess.

Pumpkin Yeast Bread

Hi,
Last year all five of my kids got a free pumpkin from a homeschool field trip, and I cooked, pureed, and froze them. So I have been trying to find creative ways to use the puree, and came up with this recipe, which makes great toast or cream-cheese-filled sandwiches:

1 1/4 c pumpkin puree
1 egg
4 T butter (or less if preferred)
1/4 c sugar (or less if preferred)
1 t salt
1/3 c powdered milk
3 1/4 c flour (may use part whole wheat)
1 t yeast

Either dump it in a bread maker, liquids first, or mix it all up in a big bowl, knead, let rise, punch down, shape, let rise, and bake.

We love this for quick breakfasts or lunches, and it is full of good nutrients (and yummy)! Hope you like it.
-Carrie

Easy and Tasty Bread Machine Bread

LaVern's Bread Machine Bread

  • 1 cup hot water
  • 1 tsp salt
  • 3 Tablespoon oil
  • 3 Tablespoon sugar or honey-I like honey
  • 2 cups whole wheat flour
  • 1 cup white flour
  • 2 tsp. yeast

Put ingredients in bread machine in the order given. I make mine on the whole wheat setting.
This recipe is from my Mom's friend. They have been friends for 50 years. This will be the recipe I use everyday.

Ezekiel Bread For The Bread Machine

Take thou also unto thee wheat, and barley, and beans, and lentiles, and
millet, and fitches, and put them in one vessel, and make thee bread
thereof, according to the number of the days that thou shalt lie upon thy
side, three hundred and ninety days shalt thou eat thereof.

Ezekiel 4:9 — Holy Bible — King James Version

1 cup Water
1/4 cup Red Kidney Beans – (cooked and Drained)
1/4 cup Lentils – (cooked and drained)
1 1/2 tablespoons Olive Oil
1 1/2 tablespoons Honey
3/4 teaspoon Salt
2 cups Bread Flour
1/2 cup Barley Flour
1/2 cup Millet Flour
2 tablespoons vital gluten
1 1/2 teaspoons Yeast

Layer the ingredients in the order listed in your breadmaker. Bake on the basic cycle setting.

Your First Loaf of Machine Made Bread

  • 1-1/2 cups warm tap water
  • 2 tablespoons oil or margarine
  • 4 cups of bread flour, or all-purpose flour
  • 1-1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1-1/2 teaspoons active dry yeast

Measure all of the ingredients as accurately as possible. Accurate measuring is very important in the bread machine, especially if you are using the delay cycle.

Begin by removing the bread bucket from the machine. Make sure the kneading paddle is in place. Measure 1-1/2 cups of warm water into the bucket. Add the oil, or margarine. Sprinkle the flour over the water to sort of “seal” it off. Add the salt and sugar. Use your finger to make a small indentation in the center of the flour. Carefully place the yeast into the indentation.

Snap the bread bucket into place inside the bread machine. Close the lid. Select the Basic Cycle. Press the Start Button. You can walk away and leave it now, or you can check it out as it processes, to see how it works.

The machine will begin kneading the dough right away. After about 10 minutes, you should see a nice cohesive ball of dough inside the bread pan. Open the lid and carefully touch the dough with clean hands. It should feel exactly the way good bread dough feels, with a slight clay-like texture, or like a baby’s bottom. If the dough seems dry you can add a little bit of water: a teaspoonful at a time. If the dough seems too moist you can add a little bit of flour: a teaspoonful at a time. This recipe is very well tested, and doesn’t really need water or flour to be added. You can add a teaspoon of each though, if you want the practice.

Watch the dough for as long as you like. When you are bored, make sure the lid is down, and let the machine do it’s business. The dough will mix, then rise, and finally bake. It’s a good idea not to open the lid while the bread is actually baking. The heat loss, may make the bread under cook a little. When the machine beeps, signaling it is done, turn the machine off by pressing the Start/Stop button.

Use potholders to remove the hot bread bucket from the machine. Be careful not to burn yourself. Turn the bread bucket upside down and the dough should fall out easily. If it doesn’t, then tap it gently to get the bread to release itself. If the kneading paddle is stuck inside the loaf you can remove it with a chopstick or the end of a wooden spoon. Do not use a metal tool to remove the kneading blade. Use a plastic or wooden tool, so you don’t mar the non-stick surface of the blade.

Allow the bread to cool down some before you slice it. Use a serrated (bumpy-edged) knife to slice the bread. This recipe makes a 2 pound loaf of bread.

Bread Machine Pizza Crust

  • 1-1/4 cups water (plus 1 or 2 more tablespoons if necessary)
  • 3 tablespoons olive or other vegetable oil
  • 1 teaspoon salt
  • 4 cups  bread flour or all purpose flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Dough Cycle. After the dough has mixed a few minutes add a spoonful or two of water if the dough seems very dry. On my machine the Dough Cycle lasts 1-1/2 hours. The dough will be risen and puffy in the bread pan when it is done kneading and rising. Punch it down (with out hurting your fist on the paddle); and remove it from the pan. Knead it a few times to get it deflated properly. Divide the dough in half. Divide the dough in half. Let the dough halves rest for about 10 minutes to relax the gluten, making it easier to roll out. Press the dough into 2 – 14″ or 16″ pizza pans. I oil the pans a little first, but you don’t have to if you don’t want to.

Top the dough with your favorite sauce and pizza toppings. Bake at 400 degrees for about 15 to 20 minutes. Cut each pan into 12 slices of pizza. Serve hot.

Pumpernickel Bread

  • 1-3/4 cups warm tap water
  • 2 tablespoons margarine
  • 1/2 cup molasses
  • 2 cups bread flour or all purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 cups rye flour
  • 2 tablespoons instant nonfat dry milk powder
  • 2 teaspoons salt
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon instant coffee powder
  • 2 teaspoon caraway seeds
  • 3 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic or Whole Wheat Cycle. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This is a dark rich loaf with a flavor which is out of this world. I love turkey sandwiches made with this bread. It tastes so good fresh that it doesn’t usually last more than one day.

Honey Wheat Bread

  • 1-1/2 cups warm tap water
  • 1/2 cup honey
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 4 cups whole wheat flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Whole Wheat Cycle. On my machine this lasts for 3 hours and 40 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing. Makes a 2 lb loaf.

This is my kids favorite whole wheat bread. The honey makes it very sweet, and soft. This bread lasts longer than some machine made breads before going stale. The honey acts as a natural preservative.

Machine Baked French Bread

  • 1-1/3 cups warm tap water
  • 1-1/2 teaspoons salt
  • 4 cups bread flour or all purpose flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s French Bread or Whole Wheat Cycle. On my machine the French Bread Cycle lasts for 3 hours and 50 minutes. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

The French Bread Cycle kneads and cooks the bread an extra long time, so it rises properly and has an extra crispy crust. If you don’t have a French Bread Cycle, then use the Wheat Cycle which lasts for almost as long, giving the dough the extra kneading it needs. If you don’t have a Wheat Cycle, then cook it on the Basic Cycle. It will still be good.

Bread Machine Corn Bread

  • 1-1/2 cups water
  • 2 teaspoons salt
  • 2 tablespoons margarine
  • 1/3 cup sugar
  • 1/2 cup dry milk powder
  • 1 cup yellow cornmeal
  • 3-1/2 cups bread flour or all purpose flour
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

Folks who prefer their cornbread sweet, will love this recipe. Hearty enough to accompany spicy foods like Chili, this bread is still refined enough to serve to the Preacher and his wife when they come for Saturday night Supper. My boys love this bread with meals, although they don’t always like it for sandwiches. Personally, I think it makes fine sandwiches, serving especially well as a base for Sloppy Joes.

Oatmeal Bread

  • 1-1/2 cups warm tap water
  • 2 tablespoon margarine
  • 2 tablespoons brown sugar or honey
  • 3-1/2 cups bread flour or all purpose flour
  • 2 tablespoon instant nonfat dry milk powder
  • 2 teaspoons salt
  • 1 cup dry oatmeal
  • 2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. On my machine this lasts for 3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

The top of this bread will sometimes cave in a little during baking. That is all right. The bread still tastes very good. It has a moist, chewy texture which I like with salads. The oats act as a natural preservative, giving this loaf better keeping qualities than plain white bread.

Rice Bread

We eat a lot of rice and often end up with some leftovers. When there’s nothing but a cup of rice left, I often use it in this bread maker recipe. I love the texture of it. It’s one of my favorite sandwich breads but goes really well with a nice bowl of homemade soup or stew as well. Give it a try and see how you and your family like it.

 

Rice Bread
 
Recipe type: Bread
Ingredients
  • 1-1/4 cups warm tap water
  • 1 medium egg
  • 4 cups bread flour or all purpose flour
  • 1 cup cooked rice (white or brown)
  • 1-1/2 teaspoons salt
  • 2 tablespoons instant nonfat dry milk powder
  • 1 tablespoon sugar
  • 1 tablespoon oil
  • 1-1/2 teaspoons active dry yeast
Instructions
  1. Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Basic Cycle. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.
  2. This is a high rising, fluffy bread. The kneading action of the machine breaks up the rice and incorporates it into the dough giving it a silken texture. Excellent way to use up the last bit of cooked rice. Makes a 2 lb loaf.

Rapid Cycle Raisin Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon vegetable oil
  • 4 1/2 cups bread flour or all-purpose flour
  • 2 tablespoons dry milk powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons cinnamon
  • 1/3  cup sugar
  • 2 teaspoons bread machine yeast
  • 1 cup raisins

Measure the ingredients (except the raisins) into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. After the dough has kneaded for 10 minutes, add the raisins. I use my kitchen timer to tell me when ten minutes is up. Let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe is very soft when it is first baked. I especially like it with ricotta or neufchatel cheese spread on it. It also toasts very nicely, and makes excellent French Toast. I find that Apple Butter has a special affinity for most types of raisin bread. Try it, and you’ll probably agree. Makes a 2 lb loaf.

Rapid Cycle Buttermilk Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon margarine
  • 4-1/2 cups bread flour
  • 1/3 cup buttermilk powder
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 2 teaspoons bread machine yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1-1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe has a texture very close to hand-made bread. It stays fresher longer than other machine made bread because of the buttermilk. Buttermilk Powder is available in larger grocery stores in the baking section with the other powder milk products.

Makes one 2 pound loaf.

Rapid Cycle White Bread

  • 1-2/3 cups warm tap water
  • 2 tablespoon vegetable oil
  • 4-1/2 cups bread flour or regular white flour
  • 2 tablespoons dry milk powder
  • 1-1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons bread machine yeast

Measure the ingredients into the bread pan in the order listed. Make a well in the flour and sprinkle the yeast into it. Set the machine to it’s Rapid or Quick Cycle. On my machine this lasts for 80 minutes, or 1 1/3 hours. Press Start, and let the machine work it’s magic. Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe has a texture very close to hand-made bread. It is the recipe my family eats most often, every day, in fact. It won’t rise up as high and fluffy as bread mixed and cooked on the Standard Cycle. This “lack” of kneading and rising is what makes it’s texture closer to hand-made. A very good bread.

Makes a 2 pound loaf.