Zesty aromas filling your kitchen, the warm embrace of freshly baked bread—there’s nothing quite like it! Whether you’re craving a cozy weekend treat, need a quick loaf for weeknight dinners, or want to impress at your next gathering, our roundup of 20 Delicious Bread Machine Bread Recipes for Every Occasion has you covered. Dive in to discover your next baking adventure!
Classic White Bread
Whisking you away to the comforting embrace of homemade goodness, this Classic White Bread recipe promises a tender crumb and golden crust that’s perfect for any occasion. With its timeless appeal and straightforward preparation, it’s a testament to the beauty of simplicity in baking.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (110°F)
- 2 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Whisk together to ensure even distribution.
- Add the warm water and melted butter to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The dough is ready when it springs back slowly when poked.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release air bubbles, then shape into a loaf. Place in a greased 9×5-inch loaf pan.
- Cover and let rise again for 30 minutes, or until the dough crests just above the pan’s rim.
- Preheat the oven to 375°F. Bake the bread for 30 minutes, or until golden brown and sounds hollow when tapped. Tip: For an extra glossy crust, brush the loaf with melted butter halfway through baking.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: Resist the urge to slice the bread while it’s hot to prevent a gummy texture.
Just out of the oven, this Classic White Bread boasts a delicate, airy interior encased in a crisp, buttery crust. Serve it toasted with a smear of jam for breakfast, or as the foundation for your favorite sandwich at lunch.
Whole Wheat Honey Bread
Flourishing with the wholesome goodness of whole wheat and the natural sweetness of honey, this bread is a testament to the beauty of simple, quality ingredients. Perfect for a morning toast or an afternoon sandwich, its rustic charm and tender crumb will make it a staple in your baking repertoire.
Ingredients
- For the dough:
- 3 cups whole wheat flour
- 1 cup warm water (110°F)
- 2 tbsp honey
- 1 tbsp active dry yeast
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- In a large bowl, dissolve honey in warm water and sprinkle yeast over the top. Let sit for 5 minutes until frothy.
- Add whole wheat flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is snug but not too tight in the pan.
- Cover and let rise again for 30 minutes until the dough crowns about 1 inch above the pan.
- Preheat oven to 375°F. Bake the bread for 30 minutes or until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter immediately after baking.
This Whole Wheat Honey Bread boasts a moist, dense crumb with a subtly sweet flavor, thanks to the honey. Enjoy it toasted with a smear of almond butter or as the foundation for a hearty avocado toast.
Cinnamon Raisin Bread
Magical aromas of cinnamon and sweet raisins fill the kitchen as this Cinnamon Raisin Bread bakes to golden perfection, offering a comforting slice of homemade goodness that’s perfect for breakfast or a cozy afternoon snack.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1 cup raisins
- 2 tbsp unsalted butter, softened
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back when poked.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a 16×8 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and raisins.
- Roll the dough tightly from the long side and pinch the seam to seal. Tip: For even slices, use a sharp knife to mark the loaf into sections before cutting.
- Place the loaf in a greased 9×5 inch loaf pan, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F and bake the bread for 30-35 minutes until golden brown. Tip: To test for doneness, the bread should sound hollow when tapped.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Out of the oven, this Cinnamon Raisin Bread boasts a tender crumb interlaced with swirls of cinnamon sugar and plump raisins, offering a delightful contrast of textures. Enjoy it toasted with a smear of butter or as the base for a decadent bread pudding.
Garlic Parmesan Bread
Delightfully aromatic and irresistibly crispy, this Garlic Parmesan Bread is a testament to the magic of simple ingredients transforming into a gourmet experience. Each slice offers a golden crust enveloping a soft, buttery interior, generously infused with the bold flavors of garlic and the nutty richness of Parmesan.
Ingredients
- For the bread: 1 loaf French bread (about 16 oz), 1/2 cup unsalted butter (softened), 4 cloves garlic (minced), 1/4 cup fresh parsley (chopped), 1/2 cup grated Parmesan cheese
- For finishing: 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Slice the French bread in half lengthwise, creating two long halves. Place them cut-side up on the prepared baking sheet.
- In a small bowl, combine the softened butter, minced garlic, chopped parsley, and grated Parmesan cheese until well mixed. Tip: For an extra flavor boost, let the mixture sit for 10 minutes to allow the garlic to infuse the butter.
- Evenly spread the garlic-Parmesan mixture over the cut sides of the bread halves. Drizzle with olive oil and sprinkle with salt and black pepper.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the topping is bubbly. Tip: For a crispier finish, broil for the last 2 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for 5 minutes before slicing. Tip: Use a serrated knife for clean, even slices.
Absolutely perfect for sharing, this Garlic Parmesan Bread boasts a delightful contrast of textures and a depth of flavor that pairs wonderfully with soups, salads, or as a standalone appetizer. Consider serving it alongside a marinara dipping sauce for an extra touch of indulgence.
Banana Nut Bread
Moist, tender, and brimming with the comforting flavors of ripe bananas and toasted nuts, this Banana Nut Bread is a timeless classic that transforms simple ingredients into a loaf of pure delight. Perfect for breakfast or as an afternoon treat, its rich aroma and satisfying texture make it a beloved favorite in any home.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 2 1/3 cups mashed ripe bananas (about 4-5 bananas)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
- Gradually blend the dry ingredients into the banana mixture until just combined. Avoid overmixing to ensure a tender crumb.
- Fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Rich with the natural sweetness of bananas and the earthy crunch of walnuts, this bread boasts a moist, dense texture that’s irresistibly comforting. Serve it warm with a dollop of whipped cream or toasted with a smear of cream cheese for an extra indulgent twist.
Rosemary Olive Oil Bread
Unveiling the rustic charm of homemade baking, this Rosemary Olive Oil Bread marries the aromatic allure of fresh rosemary with the rich, fruity notes of premium olive oil, creating a loaf that’s as delightful to the palate as it is to the eye.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Whisk together to ensure even distribution.
- Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and knead in the chopped rosemary until evenly distributed.
- Shape the dough into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Before baking, make a few shallow cuts on the top of the loaf with a sharp knife to allow for expansion.
- Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, place a pan of water on the oven’s lower rack during baking to create steam.
- Transfer the bread to a wire rack and let cool for at least 10 minutes before slicing. Tip: Brushing the top with a little olive oil right after baking will give it a beautiful sheen.
Captivating with its golden crust and tender crumb, this bread is perfumed with the essence of rosemary, making it a perfect companion to soups or simply enjoyed with a drizzle of olive oil and a sprinkle of sea salt.
Chocolate Chip Bread
Whisking together the comforting warmth of homemade bread with the indulgent richness of chocolate chips, this Chocolate Chip Bread is a delightful treat that marries simplicity with decadence. Perfect for breakfast or as a sweet snack, its tender crumb and melty chocolate pockets promise to enchant your palate.
Ingredients
- For the batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- For the mix-in:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender crumb.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, showcasing the bread’s perfect doneness.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly for slicing.
This Chocolate Chip Bread boasts a moist, fluffy interior studded with gooey chocolate chips, offering a harmonious blend of textures. Try serving it slightly warmed with a dollop of whipped cream for an extra indulgent experience.
French Baguette
Savory, crisp, and impossibly light, the French baguette is a testament to the beauty of simplicity in baking. Its golden crust and airy interior make it a staple in bakeries and homes alike, embodying the essence of French culinary tradition.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 1/2 cups water, at 110°F
- 1 1/2 tsp salt
- 1/2 tsp active dry yeast
Instructions
- In a large mixing bowl, combine the flour and salt, whisking to distribute the salt evenly.
- Dissolve the yeast in the warm water, ensuring the temperature is accurate to activate the yeast properly.
- Gradually add the yeast mixture to the flour, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into two equal portions. Shape each into a long, slender loaf, about 16 inches in length.
- Place the loaves on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes. Tip: For a crispier crust, place a pan of water in the oven during baking to create steam.
- Preheat the oven to 450°F. Using a sharp knife, make diagonal slashes on the top of each loaf.
- Bake for 20-25 minutes, until the baguettes are golden brown and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through for even browning.
Crunchy on the outside with a soft, chewy interior, these baguettes are perfect for tearing apart and sharing. Serve them warm with a smear of butter or as the foundation for a gourmet sandwich, letting their classic flavor shine.
Sourdough Bread
Crafting the perfect sourdough bread is an art form that combines simplicity with the complexity of fermentation, resulting in a loaf that’s both rustic and refined. This timeless recipe hinges on the magic of wild yeast, offering a crusty exterior and a tender, airy crumb that’s unmistakably sourdough.
Ingredients
- For the starter:
- 1 cup all-purpose flour
- 1 cup water (at room temperature, 75°F)
- For the dough:
- 3 cups bread flour
- 1 1/4 cups water (at room temperature, 75°F)
- 1 1/2 tsp salt
- 1/2 cup active sourdough starter
Instructions
- Begin by feeding your sourdough starter with 1 cup of all-purpose flour and 1 cup of water at least 4 hours before you plan to make the dough, or until it’s bubbly and active.
- In a large mixing bowl, combine 3 cups of bread flour, 1 1/4 cups of water, and 1/2 cup of the active sourdough starter. Mix until a shaggy dough forms.
- Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to fully hydrate.
- After resting, add 1 1/2 tsp of salt to the dough and knead for about 10 minutes until the dough becomes smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature (75°F) for 4-6 hours, or until it has doubled in size.
- Gently turn the dough out onto a floured surface and shape it into a round loaf. Place it in a proofing basket, seam side up, and let it proof for another 2 hours.
- Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
- Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife, and cover with the lid.
- Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 25 minutes, or until the crust is deeply golden.
- Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Freshly baked sourdough bread boasts a crackling crust and a moist, chewy interior with a tangy depth of flavor. Serve it warm with a drizzle of olive oil or as the foundation for an artisanal sandwich to truly savor its character.
Pumpkin Spice Bread
Savory aromas of cinnamon, nutmeg, and cloves waft through the kitchen as this Pumpkin Spice Bread bakes to golden perfection, offering a moist, tender crumb that’s irresistibly comforting.
Ingredients
- For the bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the pumpkin puree until fully incorporated.
- Alternately add the dry ingredients and water to the pumpkin mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Golden and aromatic, this Pumpkin Spice Bread boasts a moist texture and a warm, spiced flavor profile that pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Cheesy Jalapeno Bread
Glistening with melted cheese and speckled with vibrant jalapeno slices, this Cheesy Jalapeno Bread is a delightful twist on traditional homemade bread, offering a perfect balance of heat and comfort in every bite.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1 1/2 cups shredded cheddar cheese
- 2 jalapenos, thinly sliced
- 1 tbsp butter, melted
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and olive oil, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 375°F. Punch down the dough and roll it out into a rectangle on a floured surface.
- Sprinkle the shredded cheddar cheese and jalapeno slices evenly over the dough. Tip: Wear gloves when handling jalapenos to avoid skin irritation.
- Roll the dough tightly into a log, pinching the seams to seal. Brush the top with melted butter.
- Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: For an extra crispy crust, brush with more butter halfway through baking.
Amazingly soft and fluffy on the inside with a crispy, buttery crust, this Cheesy Jalapeno Bread is a crowd-pleaser. Serve it warm, sliced alongside a bowl of spicy tomato soup for a comforting meal, or enjoy it as a standalone snack.
Apple Cinnamon Bread
Heirloom apples and warm cinnamon come together in this Apple Cinnamon Bread, a delightful treat that marries the comforting flavors of autumn with the tender crumb of a perfectly baked loaf. Ideal for breakfast or an afternoon snack, this recipe promises a fragrant kitchen and even more delicious results.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 2 cups peeled and diced heirloom apples
- For the cinnamon swirl:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and 1 tbsp cinnamon. Tip: Sifting the dry ingredients ensures a lighter texture.
- In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the diced apples. Tip: Coating the apples in a bit of flour prevents them from sinking to the bottom.
- In a small bowl, mix together 1/4 cup sugar and 1 tbsp cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan, sprinkle with half of the cinnamon sugar mixture, then top with the remaining batter and cinnamon sugar.
- Use a knife to swirl the cinnamon sugar through the batter for a marbled effect. Tip: Don’t overmix to maintain distinct swirls.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Golden and aromatic, this Apple Cinnamon Bread boasts a moist interior dotted with tender apple pieces and ribbons of cinnamon sugar. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Sun-Dried Tomato and Basil Bread
Nothing heralds the arrival of summer quite like the aromatic blend of sun-dried tomatoes and fresh basil, especially when baked into a loaf of bread that’s as visually stunning as it is delicious. This Sun-Dried Tomato and Basil Bread is a testament to the beauty of simple ingredients coming together to create something extraordinary, offering a perfect balance of flavors that’s both rustic and refined.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 1/2 tsp garlic powder
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and olive oil, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 375°F. Punch down the dough and roll it out into a rectangle on a floured surface.
- In a small bowl, mix the sun-dried tomatoes, basil, olive oil, and garlic powder. Spread this mixture evenly over the dough.
- Roll the dough tightly into a log, pinch the seams to seal, and place it seam-side down on a baking sheet lined with parchment paper.
- Let the loaf rise for another 30 minutes, then bake for 25-30 minutes, until golden brown. Tip: For a crispier crust, brush the loaf with olive oil before baking.
- Allow the bread to cool on a wire rack before slicing. Tip: For the best flavor, let the bread rest for at least 10 minutes after baking.
Best enjoyed warm, this bread boasts a tender crumb interspersed with the chewy texture of sun-dried tomatoes and the fresh, aromatic punch of basil. Serve it alongside a bowl of olive oil and balsamic vinegar for dipping, or as the foundation of an unforgettable sandwich.
Multigrain Bread
Nothing embodies the wholesome essence of home baking quite like a loaf of multigrain bread, with its hearty texture and nutty flavor profile that promises both nourishment and comfort in every slice.
Ingredients
- For the dough:
- 2 cups warm water (110°F)
- 1 tbsp active dry yeast
- 1/4 cup honey
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
- Add whole wheat flour, all-purpose flour, rolled oats, flaxseeds, sunflower seeds, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan.
- Cover and let rise for another 30 minutes until the dough crests above the pan.
- Preheat oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.
- Remove from oven and let cool on a wire rack before slicing.
Perfectly balanced between chewy and tender, this multigrain bread boasts a delightful crunch from the seeds and a subtle sweetness from the honey. Serve it toasted with avocado or as the foundation for a robust sandwich to truly appreciate its complex flavors and textures.
Gluten-Free Bread
Lusciously soft and satisfying, gluten-free bread has transformed from a dietary compromise to a celebrated staple in kitchens across the nation. This recipe promises a golden crust and tender crumb, perfect for those seeking indulgence without gluten.
Ingredients
- For the dry mix:
- 2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- For the wet mix:
- 1 1/4 cups warm water (110°F)
- 2 tbsp olive oil
- 2 large eggs, room temperature
Instructions
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, sugar, salt, and instant yeast until well combined.
- In a separate bowl, combine the warm water, olive oil, and eggs, whisking until the mixture is uniform.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously to avoid lumps. The dough will be stickier than traditional bread dough.
- Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula for an even rise.
- Cover the pan with a damp towel and let it rise in a warm place for 1 hour, or until the dough has doubled in size.
- Preheat your oven to 375°F while the dough is rising.
- Bake the bread for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Perfectly moist with a subtle nuttiness, this gluten-free bread is a delight on its own or toasted with a smear of avocado. For an extra touch, serve alongside a bowl of olive oil and balsamic vinegar for dipping.
Zucchini Bread
Kneading together the rustic charm of home baking with the delicate sweetness of summer squash, this zucchini bread recipe is a testament to the simple pleasures of the season. Its moist crumb and subtle spice make it a versatile treat, perfect for breakfast or as an afternoon snack.
Ingredients
- For the batter:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Fold the grated zucchini into the wet ingredients until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Tip: Overmixing can lead to a dense loaf.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the bread at 50 minutes to avoid overbaking.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier removal, run a knife around the edges of the pan before inverting.
Not only does this zucchini bread boast a tender texture and a harmonious blend of spices, but it also serves as a delightful base for creative variations. Try topping a slice with a dollop of whipped cream and fresh berries for a decadent dessert, or enjoy it as is for a subtly sweet start to your day.
Beer Bread
Few things compare to the comforting aroma of freshly baked bread, especially when it’s as effortlessly delightful as Beer Bread. This recipe marries the rustic charm of homemade bread with the unique depth of flavor that only beer can provide, resulting in a loaf that’s irresistibly golden and satisfyingly dense.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 12 oz beer (room temperature)
- 4 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Gradually pour in the beer, stirring gently until just combined. Avoid overmixing to ensure a tender crumb.
- Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
- Pour the melted butter evenly over the top of the dough, allowing it to seep into the crevices for a golden crust.
- Bake for 45-50 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best enjoyed warm, this Beer Bread boasts a crisp exterior and a soft, fluffy interior, with a subtle hoppy nuance that pairs wonderfully with soups or simply slathered with butter. For an extra touch, try incorporating herbs or cheese into the dough for a personalized twist.
Cranberry Orange Bread
Fragrant and vibrant, this Cranberry Orange Bread marries the tartness of fresh cranberries with the sweet, citrusy notes of orange, creating a loaf that’s as delightful to behold as it is to savor. Perfect for breakfast or as an afternoon treat, its moist crumb and zesty glaze promise to brighten any day.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries, halved
- 1 tbsp orange zest
- 3/4 cup fresh orange juice
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the halved cranberries and orange zest until evenly distributed.
- In a separate bowl, combine the orange juice, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled bread. Tip: For a thicker glaze, add more powdered sugar; for a thinner consistency, add more orange juice.
Zesty and moist, this Cranberry Orange Bread offers a perfect balance of flavors, with the tart cranberries cutting through the sweetness of the orange glaze. Serve it toasted with a smear of cream cheese for an extra indulgent breakfast, or enjoy a slice as is with your afternoon tea.
Cornbread
Few dishes evoke the warmth of Southern hospitality quite like cornbread, with its golden crust and tender, crumbly interior. This quintessential American staple balances sweetness and savoriness, making it a versatile companion to any meal.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the milk and egg together, then stir in the melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender texture.
- Transfer the batter to the prepared pan, smoothing the top with a spatula for an even bake.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 5 minutes before slicing and serving.
Cornbread emerges from the oven with a delightful contrast of textures: a crisp, buttery crust giving way to a moist, fluffy interior. Serve it warm, drizzled with honey or alongside a bowl of chili for a comforting meal that celebrates simplicity and flavor.
Rye Bread
Zesty and robust, rye bread stands as a testament to the art of traditional baking, offering a deep, earthy flavor and a satisfyingly dense texture that pairs beautifully with a variety of toppings or stands proudly on its own.
Ingredients
- For the dough:
- 2 cups rye flour
- 1 cup bread flour
- 1 1/2 cups warm water (110°F)
- 1 tbsp active dry yeast
- 1 tbsp caraway seeds
- 1 tsp salt
- 1 tbsp molasses
- 1 tbsp vegetable oil
Instructions
- In a large mixing bowl, combine the warm water, yeast, and molasses. Let sit for 5 minutes until frothy, indicating the yeast is active.
- Add the rye flour, bread flour, caraway seeds, salt, and vegetable oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour to prevent drying out the dough.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the loaf for 30-35 minutes until the crust is dark brown and sounds hollow when tapped. Tip: For a glossier crust, brush the loaf with water halfway through baking.
- Let the bread cool on a wire rack for at least 30 minutes before slicing. Tip: Rye bread slices best when completely cooled, preventing it from crumbling.
Hearty and aromatic, this rye bread boasts a chewy interior with a crisp crust, making it perfect for hearty sandwiches or simply enjoyed with a smear of butter. Its distinctive caraway flavor elevates any meal, offering a rustic charm that’s both comforting and sophisticated.
Conclusion
Savor the simplicity and variety of baking with our roundup of 20 Delicious Bread Machine Bread Recipes for Every Occasion. Whether you’re a novice or a seasoned baker, there’s a recipe here to inspire your next loaf. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!
