BREAD MACHINE RECIPES

BUTTERY SWEET BREAD FOR BREAD MACHINE

BUTTERY SWEET BREAD FOR BREAD MACHINE

This butter bread recipe for the bread machine yields a tasty loaf that resembles a buttery croissant. My sons enjoy buttered bread as their sandwich bread. I enjoy it for breakfast… since I don’t need to apply any butter on it! My family's decision – Outstanding! Essentially, you are using a typical bread flour and oatmeal bread recipe and filling it with additional butter. I’m not sure how nutritious this bread is, but it has a wonderful flavor. Optional – If this tasty butter bread machine recipe is lacking flavor for you, you can incorporate a tablespoon of your preferred spice into the mixture, such as onion powder, chives, Italian seasoning, etc. Just keep in mind this bread is intended for sandwiches, etc. It is not a sweet bread. If you would rather have a recipe without oats, you may enjoy our rich bread machine white bread recipe.

Bread Machine – Recipe for Butter Bread

This recipe for butter bread in a bread machine produces a delicious loaf that has a flavor reminiscent of a buttery croissant. My kids adore buttered bread for their sandwiches. I enjoy it in the morning… since I don't need to apply any butter on it! The judgment of my family – Outstanding! Tasty & Extremely Buttery Bread!!

This butter bread recipe is made using a bread machine, making it straightforward and effortless to prepare. I need just around 5 minutes to get everything ready, and then the bread machine handles the remaining tasks. To discover more fantastic recipes, check out Bread Dad’s main section on Bread Machine Recipes.

Suggestions – Butter Bread Machine Recipe

The following tips aim to assist bread machine “beginners” and individuals who haven't used their bread machine in quite some time. Utilize DRY oat flakes for this bread. Avoid using premoistened oatmeal (such as cooked or boiled oatmeal). Using premoistened oatmeal may result in the bread having excess moisture compared to the recipe, causing it to remain undercooked. Excessive liquid can lead to the bread collapsing as well.

Avoid using cold milk. The primary issue with regular milk is that individuals often utilize cold refrigerated milk, which can inhibit yeast development. Utilize warm milk (or instant powdered milk combined with warm water). When the milk is freshly taken from the refrigerator and is too cold, I prefer to heat it in the microwave for 15-20 seconds to bring it to a warmer temperature. Be mindful that the milk or water shouldn't be excessively hot, as overly hot milk or water can harm the yeast.

Avoid adding extra liquid (such as milk and melted butter) beyond what is specified in this recipe. Excessive liquid can lead to bread falling or having uneven tops.

Utilize FRESH components (such as flour) for optimal outcomes. Items stored in the pantry for extended periods may become stale or absorb unusual odors and tastes.

Store your ingredients (such as flour) in airtight containers to prolong their freshness. Additionally, sealed containers will stop your flour from absorbing moisture from the atmosphere (which can disrupt recipes due to additional moisture being included in the mixture). Sealed containers will also stop your ingredients from being tainted by dust, pests, and more.

The "basic" bread setting is typically option 1 on the majority of bread machines. This option could also be referred to as the “white” bread option.

Optional – As mentioned earlier on this page… If this tasty buttery bread isn’t flavorful enough for you, feel free to incorporate a tablespoon of your preferred spice into the mixture, such as onion powder, chives, Italian seasoning, and so on.

This recipe requires instant yeast (bread machine yeast). It does NOT utilize active dry yeast. Bread machine yeast activates immediately, while active dry yeast may take 10-15 minutes to become active, which can disrupt the recipe.
Numerous bakers prefer creating a depression in the flour’s surface to secure the bread machine yeast (it resembles a tiny flour volcano with a yeast pit). This is to stop the yeast from dropping into the liquid components (and activating too soon), interacting with the salt, and so on, until the bread machine is activated.
Avoid adding excess yeast beyond what the recipe specifies. Excess yeast will cause the bread dough to rise more than anticipated, leading to a collapse.
Do not decrease or eliminate the amount of salt specified in the recipe, or the yeast will rise more quickly than anticipated. This will cause the bread dough to rise more than anticipated and then fall back in on itself.
Avoid using outdated or expired yeast (or your bread may struggle to rise). Yeast for bread machines diminishes in effectiveness as time passes. Typically, bread machine yeast remains good for just 3-4 months once the bottle has been opened.
Nevertheless, if the yeast is subjected to air and moisture (i.e., the bottle isn't sealed properly) or higher temperatures, it will perish even faster. Just so you know, numerous bakers prefer to keep their bread machine yeast (in a securely sealed container) in the refrigerator to prolong its freshness.
If it’s been a while since you last used your bread machine, please purchase some FRESH bread machine yeast before preparing your bread. Yeast for bread machines might not be effective if it has been stored in your pantry for an extended period.
Just so you know – If you're looking to create a comparable bread machine bread but without the “mixing paddle hole” found at the bottom of the loaf, you might want to consider our Buttery White Bread (Instant Yeast) recipe. A bread machine is used to prepare the dough, which is subsequently baked in the oven.

If you encounter an issue with a bread machine recipe, ensure that you adhere strictly to the recipe (for instance, employing the accurate bread machine settings), you are measuring the right amount of an ingredient (meaning don’t estimate measurements but rather use a measuring cup or mistakenly add a teaspoon instead of a tablespoon), you are utilizing proper ingredients (such as bread machine yeast instead of regular yeast or bread flour as opposed to all-purpose flour), etc. Please avoid improvising with recipes.

When you begin replacing ingredients (such as various kinds of flour), you are experimenting and should not anticipate results identical to the recipe provided above. Trying out new things can be enjoyable. You can anticipate some achievements, but also a greater likelihood of disappointments as you begin to try out recipes. If you replace bread flour with whole wheat flour, you may encounter an issue (since whole wheat flour doesn’t rise nearly as effectively as bread flour). Additionally, whole wheat flour offers a distinctly different taste.

Experiencing difficulties with bread falling and uneven tops? Be sure to check out Bread Dad’s article regarding bread machine bread falling. It provides explanations and remedies for possible bread failures.
If your bread turns out too heavy, it is probably due to one of these factors: using outdated or inactive yeast, utilizing a refrigerated liquid that is too cold (which inhibits yeast activity), baking in a chilly winter kitchen (yeast prefers temperatures of 75-80 degrees F), opting for all-purpose flour instead of the recommended bread flour, or adding salt directly on or beside the yeast (since salt can kill yeast, it should be kept separate in the bread pan), etc.
Keep in mind that certain bread recipes might vary slightly among various kinds of bread machines. Consequently, refer to your bread machine maker’s guidelines for fundamental bread recipes (such as white bread or whole wheat bread), since these are more likely to function well with your specific machine.
Always use oven mitts/gloves when handling a bread maker. The loaf pan and the other parts of the bread maker can become extremely hot while baking. For additional simple bread machine recipes (such as banana bread, pizza dough, onion bread,

Fixings

1⁄2 cup milk
1⁄3 cup water
1 egg, beaten
1⁄4 cup sugar
1⁄4 cup spread or 1/4 cup margarine
1 teaspoon salt
3 1⁄3 cups bread flour
2 teaspoons bread machine yeast

Bearings

Place every one of the fixings into the bread machine as per machine producer's directions.

Utilize fundamental white bread or sweet bread cycle. Cool. Partake in the BUTTERY SWEET BREAD FOR BREAD MACHINE !!! Classic-apple-crisp

Rich SWEET BREAD FOR BREAD MACHINE VIDEO :

Bread Machine Cinnamon Rolls Recipe

Bread Machine Cinnamon Rolls Recipe

I can’t even start to tally how often I’ve prepared these Cinnamon Rolls in the Bread Machine. My children rejoice when they learn I’m preparing them. You’ll be the one celebrating when you discover how simple it is.

Don't worry: instructions for non-bread machines are provided, or you can simply prepare our incredibly easy Overnight Cinnamon Roll Casserole instead. Let’s start baking!

Reasons You'll Adore These Cinnamon Rolls

The dough is prepared by the bread machine for you. No need to knead.

It produces airy outcomes.

This recipe produces a large quantity of rolls. Ideal for teams!

The cinnamon rolls can be prepared ahead of time and frozen.

They are truly tasty. We've experimented with many types of cinnamon rolls throughout the years: pre-made, sourdough, store-bought, farmers market, and more. Amid the intense competition, this cinnamon roll recipe stands out.

My Preferred Bread Maker

This is the bread machine I use myself. Most bread makers will feature a yeast compartment on the top. If yours includes it, feel free to utilize it.

Mine doesn't, but I've discovered that my dough comes out well when I place the yeast directly on top of the ingredients.

Bread Maker Burger Buns
Wheat Rolls for Bread Machine
Panini Loaf
Pita Bread
Crescent Rolls with Ham and Cheese

Ingredient Observations:

Butter – Should be brought to room temperature. Otherwise, the bread machine struggles to incorporate it.

Flour – Standard all-purpose flour is suitable.

Quick Rise Yeast – I've discovered that quick rise yeast produces a fluffier texture compared to active dry yeast. However, active dry yeast will also be effective. Simply allow the dough additional time to rise.

Brown Sugar – I previously relied on white cane sugar, but I've discovered that I prefer brown sugar now. White will suffice.

Chilling Cinnamon Rolls

Get Rolls Ready for Freezing:

Make the dough, flatten it, include the filling, and form the rolls as you typically do. Arrange them in a baking dish or on a baking tray covered with parchment paper.

Securely encase the rolls and baking dish in plastic wrap, making sure that no air can enter. Afterward, shield with aluminum foil for added safety.

Keep in the freezer for up to 3 months for optimal quality.

Get Frozen Rolls Ready for Baking:

Defrost: Take the rolls out of the freezer and place them on a baking sheet. Loosely cover them with plastic wrap or a clean kitchen towel, then allow them to thaw in the refrigerator overnight.

Proof: Once thawed, set the rolls in a warm area to allow them to rise. This may require 1-2 hours based on the temperature in your kitchen. An ideal spot for proofing dough is in an oven that’s off but has the light switched on.

Bake: Adhere to the instructions provided.

Fixings

For the Cinnamon Rolls:

1 cup milk
1 enormous egg
4 tablespoons spread (or margarine)
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons dynamic dry yeast (or 1 1/2 teaspoons bread machine/fast ascent yeast)

For the Filling:

1/4 cup margarine (dissolved)
1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/3 cup nuts (cleaved and delicately toasted)

Steps to Make It

Add the elements for the cinnamon rolls to your bread machine as suggested by the maker. Program the machine for the mixture cycle. Allow the batter to be massaged and created.

Whenever the cycle is done, place mixture onto a floured surface. Ply the batter for around one moment, then, at that point, let it rest for an additional 15 minutes.

Then, preheat the broiler to 375 F.

Carry the mixture out into a square shape, around 15 by 10 inches. Spread 1/4 cup of the dissolved margarine over the mixture to inside one inch of the edges. Easy-apple-crisp-recipe-with-oats

Then, at that point, sprinkle 1/4 cup of sugar, cinnamon, nutmeg, and hacked nuts uniformly over mixture. Roll the batter up firmly on the long side. Press edges to seal and frame into a 12-inch long, equally formed roll.

With a blade or 8-inch-long piece of dental floss, cut the whole roll into one-inch pieces.

Place the rolls cut side down into a lubed 13-inch by 9-inch baking dish. Cover it and let it ascend in a warm, without draft place until it copies in size. This piece of the baking system will take around 30 to 45 minutes. Old-fashioned-apple-crisp.

Prepare the rolls for around 20 to 25 minutes, stove for 20 to 25 minutes or until brilliant brown. Cool the rolls in the search for gold to 15 minutes. Shower them with the powdered sugar icing.

To Make the Icing:

To make the icing, consolidate 1 cup of powdered sugar with 1 to 2 tablespoons of milk and a 1/2 teaspoon of vanilla.

Mix the blend until it is smooth. Assuming that excessively dainty or excessively thick, add more powdered sugar or milk, separately, until wanted consistency is reached. Appreciate it!

Apple-crisp-with-oats

Bread Machine Cinnamon Rolls Recipe VIDEO

CINNAMON BABAKA IN THE BREAD MACHINE

CINNAMON BABAKA IN THE BREAD MACHINE

Soft and airy, and full of cinnamon goodness! Our Cinnamon Babka recipe for the bread machine simplifies the process of making this beautiful, twisted sweet bread.

What Is Babka?

Babka is a sugary yeast bread, resembling a blend of challah and brioche, but slightly sweeter and more decadent, akin to Italian panettone. The distinctive feature of this sweet bread is the creative swirl of filling nestled within the soft layers.

What Is The Source Of Babka?

Although images of beautifully contrasted, layered loaves come to mind when we envision babka in the States, it hasn't always appeared like this.

Tracing the origins of babka leads us to Central Europe. Poland, to be precise; where the term “babcia” (BAHB-cha) signifies “grandmother”.

In Poland, a cake known as “babka” is made, but it appears quite different from the twisted Jewish bread we recognize in the U.S. Polish Babka, though still a rich, yeasted bread filled with sweet ingredients, generally resembles a bundt cake since it is baked in distinctive fluted bundt-shaped pans. This bread got its name due to the round, fluted shape resembling a Polish grandmother’s pleated skirt! Filled Twisted Babka Bread.

Jewish mothers (and grandmothers) embraced this concept and began rolling up leftover challah bread with jam or cinnamon filling, baking it alongside their Shabbat challah (the challah served during Sabbath meals).

This type of babka arrived in America with Jewish immigrants.

For these families, babka turned into a delicacy that evoked memories of the mothers and grandmothers who made it in their homeland.

The small leftover loaves transformed into bigger, intentional loaves, even produced by Jewish bakeries. These rolled delicacies started to show up on Jewish holiday tables and at various celebrations throughout the year.

Babka Now

A few years back, babka was primarily available in Jewish or Eastern European bakeries, where it tended to be dense and dry, usually made parve (without dairy) to adhere to Jewish dietary laws. However, with the surge in babka's popularity, bakers began incorporating butter and milk into the dough for the softness those ingredients provide to the loaf.

To cater to the American taste, additional sugar and butter were added, since what isn’t enhanced by extra butter and more sugar? To cater to the "trendy" American cravings, the rolls started being filled with chocolate spreads (such as Nutella), in addition to the more classic cinnamon filling.

Our Recipe for Cinnamon Babka

We’re opting for the classic version of babka today. Even though it’s not parve, we’re reducing the sugar and butter to a more manageable amount. Sufficient to ensure they fulfill their role in producing a soft, creamy loaf. Additionally, we have chosen to maintain the cinnamon filling instead of chocolate. (However, we provide you with the choice of a chocolate variation in the recipe that follows.)

Elaine from Seinfeld may consider cinnamon babka the “inferior babka,” but we must respectfully disagree.

Certainly, you can't miss with a chocolate-filled loaf, yet this cinnamon babka resembles a cinnamon roll shaped as a loaf.

Moreover, we are truly hooked.

How to make Babka in the bread machine.

Babka's dough is a luxurious yeast mixture, infused with butter and eggs. Richer doughs are generally very soft, which makes hand kneading challenging and makes them ideal for extended kneading with a dough hook in a stand mixer. Instead of utilizing our stand mixer, we opted to prepare the dough for our babka in our bread machine, using its dough setting.

What we appreciate about the bread machine is that once you prepare your ingredients, you can leave the dough alone for a bit. Furthermore, there's no need to use two bowls for mixing and letting rise.

You simply release it.

Once the dough kneading is set to auto-pilot, preparing babka shifts from a lengthy, labor-intensive task to a much simpler one that requires significantly less hands-on involvement.

When preparing babka is this simple, it’s almost risky!

How to twist babka dough

What distinguishes babka from other cinnamon breads or pain au chocolat is the stunning layered appearance that spirals throughout the loaf, turning each slice into a fresh visual experience.

There are several methods to create this sophisticated appearance, but all are variations of the same idea. First, you begin by stretching your dough into a sizable rectangle and topping the rectangle with filling. The filling is then rolled up with the dough, forming a long roll (which would be cut into 1-inch pieces, if preparing cinnamon rolls).

This is where it becomes elaborate (and chaotic).

After you have a long, filled roll, you cut it in half lengthwise, revealing all of the layers of filling inside.

You now have two strands that you can intertwine, with the cut/filling sides facing upwards as much as possible.

You can place this twisted delight into your greased loaf pan. Alternatively, you can enhance the process by shaping this rope into a figure 8 form prior to putting it into your loaf pan.

It’s a chaotic task, yet it’s really enjoyable to manipulate the dough, bending and forming, curious about how it will turn out!

How To Present Babka

Then, comes the moment of truth. The initial cut into your creatively spiraled bread.

Regardless of how the layers unfolded, you are certain of one thing. A tasty, warm piece of babka is beckoning you!

It's clear that babka is most enjoyable when it's fresh. The top of the oven is crisp, the insides are warm and fluffy, and the filling is gooey and caramelized—nothing can surpass it.

On the day it's made, you experience true babka excellence.

However, the great aspect of this recipe is that the moisture from the filling and the richness of the dough maintain the bread's freshness for approximately 3 days when stored in an airtight container on the counter.

After 3 days, you should refrigerate any remaining bread (if there is any). After chilling, we like to warm our slices in the toaster before serving.

Cinnamon babka toasts paired with our morning coffee.

Now that’s the ideal way to begin the day!

Fixings

For the Dough

¾ c milk, warmed to 80-90F
2 ¼ tsp (1 parcel) dynamic dry yeast
4 Tbsp unsalted margarine
3 Tbsp sugar
2 egg yolks (hold the whites, independently, see underneath)
1 tsp unadulterated vanilla concentrate
2 eggs (entirety)
3 ½ - 4 c unbleached generally useful flour
1 tsp salt

For the Filling

1 c earthy colored sugar
1 Tbsp cinnamon
¼ tsp salt
2 Tbsp unsalted margarine dissolved and cooled
1 egg white

For the Egg Wash

1 egg white, delicately beaten

Directions

For The Dough Bread Machine

In a little bowl, blend the warmed milk and yeast. Put this combination away for 5-10 minutes, until the yeast starts to froth. Fragrant-beef-curry-with-rice.

While the yeast is beginning, cream the margarine and sugar along with an electric hand blender in a medium bowl. Add the egg yolks, each in turn, beating between every option. Add the vanilla and the entire eggs, each in turn, beating between every option. Put this combination away.

Give the yeast combination a mix, then, at that point, add it to the bowl of your bread machine (fitted with the batter paddles). Pour the egg and margarine blend over the milk.South-african-beef-curry.

Add 3 cups of flour and the salt.

Begin your bread machine on its Dough Cycle. Watch your batter as it massages. When it seems as though the fixings are totally blended, add more flour, a ¼ cup (or less) at a time, letting the machine massage between every option, until the mixture meets up and pulls from the sides of the bowl.

When the batter is pulling away from the sides of the bowl, close your bread machine and let the machine go through its Dough Cycle. Whenever the cycle is done, you are searching for the bread to be about twofold its mass. Beef-masala-curry.

For The Dough (Stand Mixer)

In a little bowl, blend the warmed milk and yeast. Put this combination away for 5-10 minutes, until the yeast starts to froth.

While the yeast is beginning, cream the margarine and sugar together in the bowl of your stand blender, fitted with the oar connection, on medium rapid. Add the egg yolks, each in turn, beating between every option. Add the vanilla and entire eggs, each in turn, beating between every option.

Give the yeast combination a mix, then, at that point, add it to the bowl with your margarine and egg blend.

Blend to join.

Add 3 cups of flour and the salt. Blend in with the oar connection, just until the fixings are joined, then, at that point, change to your mixture snare.

Ply the batter on medium high velocity with the mixture snare. Add flour, a ¼ cup (or less) at a time, until the batter meets up and begins to pull away from the sides of the bowl. Keep on massaging for 5-8 minutes, until the batter is exceptionally smooth.

Move the mixture to a perfect, lubed bowl and cover the bowl freely with cling wrap. Set the batter in a warm, draft free spot to ascend until multiplied, 1 - 2 hours.

For The Filling

While the mixture is rising, make the filling by whisking all of the filling fixings together in a medium bowl, until smooth. Put away.

Assembling It All

Oil a 9x5 portion container and line it with lubed material paper.

Tip the mixture out of its rising bowl onto an all around floured surface.

Punch the mixture down and carry it out into a generally 18x15 inch square shape.

Spread filling uniformly over batter, leaving a 1 inch verge on the long sides.

Roll the batter, beginning from one of the long sides.

Slice the roll down the middle, the long way, transforming it into two strands.

Bend the two strands together, attempting to keep the cut (uncovered filling) side on top, however much as could be expected.

At long last, shape your contorted mixture into a figure 8, again keeping the cut sides up however much as could reasonably be expected. Place this bent consider 8 along with the lubed and lined portion container.

Cover the mixture in the dish freely with cling wrap and let ascend for 30 minutes.

Following 30 minutes, preheat your stove to 350F.

At the point when the batter has risen somewhat and looks puffy, eliminate the cling wrap and brush the highest point of the mixture with the beaten egg white egg wash.

Heat the bread at 350F for 45-55 minutes, until the top hull is profoundly brilliant and the portion sounds empty when tapped. .

When the portion is done, cool the bread in the search for gold minutes, before tenderly eliminating the bread from the container to keep on cooling for 10-20 minutes prior to cutting.

The babka will remain new put away in water/air proof compartment at room temperature for as long as 3 days, then, at that point, move the bread to the fridge. Cool. Appreciate it !!

CINNAMON BABAKA IN THE BREAD MACHINE VIDEO

Bread bowls with soup, chili, Beef stew

Bread Bowls with soup, chili, beef stew

It's almost surprising to realize that after nearly 5 years of blogging, I've yet to write a post about beef stew. Actually, I found it hard to believe initially. Upon realizing while reading Sarah Plain and Tall that beef stew was the standout dish, I immediately began searching through the blog to find out which version I had previously prepared…only to discover my choices were extensive! (Nonetheless, our rabbit and lamb stews are tasty, so I’d take a look at those too).

For my inaugural beef stew entry, I’m presenting a recipe from my early years. This Old-Time Beef Stew recipe from Better Homes and Gardens is the one my mother makes, and it's what I envision whenever I think of beef stew. Actually, she was with us while I prepared it, so she could share some expert tips for the best stew experience with you all!

I appreciate how this straightforward, flavorful recipe lets the three primary ingredients—beef, carrots, and potatoes—stand out, each complementing the others perfectly. The meat is succulent and flavorful, while the carrots are delightful and the potatoes retain their lovely, simple nature. It’s precisely the type of stew I envision the Whittings enjoying while they read their letters from Sarah!

Fixings

3 cups bread flour
1 envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
1 tablespoon sugar
3/4 cup in addition to 1 tablespoon water
1/2 cup milk
1 tablespoon spread OR margarine

Directions

Consolidate flour, yeast, salt and sugar in a blending bowl. Heat water, milk and spread to between 120º to 130ºF. Mix into flour blend. Beat 2 minutes at medium speed of electric blender, scratching bowl incidentally, until a delicate mixture is shaped. Salmon-hash-with-yukon-gold-potatoes.

Turn mixture out on a delicately floured surface; work 6 to 8 minutes until smooth and versatile. Cover mixture and let rest 10 minutes.

Partition batter into 2 equivalent segments; shape each into smooth ball. Put on lubed baking sheet. Cover; let ascend in warm, sans draft place until multiplied in size, around 60 minutes. Baked-salmon-with-herbs-lemon.

With sharp blade, make 4 (1/4-inch down) slices in bungle style on top of portions. Prepare at 375ºF for 20 to 25 minutes or until done. Eliminate from baking sheet; cool on wire rack.

Remove 1/3 of portion; burrow out portion to shape 1/4-inch thick bowl. Fill bowl with soup.

Bread Machine Instructions: Add fixings to bread machine dish in the request proposed by producer. Select batter/manual cycle. At the point when cycle is finished, eliminate mixture from machine to daintily floured surface. In the event that important, manipulate in sufficient flour to make batter simple to deal with. Appreciate it ! Hawaiian-style-beef-curry-stew.

bread bowls with soup, chili, beef stew VIDEO

Beer and Pretzel Bread

Fixings

1 1/2 Pound (12 cuts):

3/4 cup normal or nonalcoholic brew

1/3 cup water

2 tablespoons spread or margarine, mellowed

3 cups bread flour

1 tablespoon stuffed earthy colored sugar

1 teaspoon ground mustard

1 teaspoon salt

1 1/2 teaspoons bread machine yeast

1/2 cup scaled down pretzel pieces, around 1x3/4 inch, or pretzel poles, cut into 1-inch pieces

2 Pound (16 cuts):

1 cup standard or nonalcoholic brew

1/2 cup water

3 tablespoons spread or margarine, mellowed

4 cups bread flour

1 tablespoon stuffed earthy colored sugar

1 teaspoon ground mustard

1 1/2 teaspoons salt

1 3/4 teaspoons bread machine yeast

3/4 cup scaled down pretzel pieces, around 1x3/4 inch, or pretzel poles, cut into 1-inch pieces

Guidelines

1. Make 1 1/2-pound formula with bread machines that utilization 3 cups flour, or make 2-pound formula with bread machines that utilization 4 cups flour. Salmon-with-pea-puree.

2. Measure cautiously, setting all fixings with the exception of pretzels in bread machine dish all together suggested by maker.

3. Select Basic/White cycle (don't utilize defer cycle). Utilize Medium or Light outside layer tone. Follow maker's headings for beginning machine. Oven-baked-salmon-recipe-with-parmesan.

4. Add pretzels at the blare sign or 5 minutes before the last manipulating cycle closes. Eliminate heated bread from skillet; cool on cooling rack.

Beer and Pretzel Bread VIDEO

Bread Machine Cinnamon-Raisin Bread

Bread Machine Cinnamon-Raisin Bread

Fixings

1 cup water

2 tablespoons spread, mellowed

3 cups Gold Medal™ Better for Bread™ flour

3 tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

2 1/2 teaspoons bread machine yeast

3/4 cup raisins

Guidance

1. Putting all fixings with the exception of raisins in bread machine dish in the request suggested by the producer. Add raisins at the Raisin/Nut sign or 5 to 10 minutes before last massaging cycle closes. Spicy-beef-curry-stew.

2. Select Sweet or Basic/White cycle. Utilize Medium or Light hull tone. Eliminate heated bread from dish and cool on wire rack. Appreciate it!

Tahu-tempe-goreng-kering.

Bread Machine Cinnamon-Raisin Bread VIDEO