20 Delicious KBS Bread Machine Recipes for Beginners

Discover the joy of baking with ease using your KBS bread machine! Whether you’re craving the comforting aroma of freshly baked bread or eager to whip up quick, delicious treats, our roundup of 20 beginner-friendly recipes is your golden ticket. From savory loaves to sweet delights, there’s something for every taste. Let’s dive into the world of hassle-free baking that promises to delight your senses and impress your loved ones.

Classic White Bread

Under the soft glow of the kitchen light, there’s something profoundly comforting about the process of making classic white bread. It’s a simple pleasure, the way flour and water come together to create something so nourishing and warm.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1 tbsp sugar (adjust to taste)
• 1 tsp salt
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 1/2 cups warm water (110°F, or until it feels like a warm bath)
• 2 tbsp unsalted butter, melted (or any neutral oil)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast until well combined.
2. Gradually add the warm water and melted butter to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread soft.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Punch down the dough to release any air bubbles, then shape it into a loaf and place it in a greased 9×5 inch loaf pan. Tip: For a smoother top, tuck the edges under the loaf before placing it in the pan.
6. Cover the loaf with the damp towel again and let it rise for another 30 minutes, or until it crests about 1 inch above the pan.
7. Preheat your oven to 375°F and bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Tip: For an extra soft crust, brush the top with melted butter right after baking.

This classic white bread emerges from the oven with a golden crust that gives way to a soft, pillowy interior. It’s perfect sliced thick for toast or thin for sandwiches, and it carries the subtle sweetness of the dough, a reminder of the simple ingredients that made it.

Whole Wheat Honey Bread

Comfort comes in many forms, and today, it arrives in the warmth of freshly baked whole wheat honey bread. This recipe, with its gentle sweetness and hearty texture, feels like a quiet morning wrapped in a blanket of golden sunlight.

Ingredients

• 3 cups whole wheat flour (spooned and leveled)
• 1 cup warm water (110°F, like a soothing bath)
• 1/4 cup honey (local if possible, for a deeper flavor)
• 2 tbsp unsalted butter, melted (or coconut oil for a vegan twist)
• 1 tsp salt (fine sea salt blends seamlessly)
• 1 packet active dry yeast (check the expiration date for best results)

Instructions

1. In a small bowl, dissolve the honey in warm water. Sprinkle the yeast on top and let sit for 5 minutes, until frothy. This wakes the yeast, ensuring a lively dough.
2. In a large bowl, whisk together the whole wheat flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
3. Stir with a wooden spoon until a shaggy dough forms. Then, turn onto a lightly floured surface and knead for 8 minutes, until smooth and elastic. The dough should feel like a firm pillow.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size. A sunny windowsill works wonders.
5. Punch down the dough to release air bubbles. Shape into a loaf and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat the oven to 350°F. Bake the bread for 30 minutes, until golden brown and sounds hollow when tapped. For a softer crust, brush with butter right after baking.

How this bread turns a simple meal into something special. Its moist crumb and subtle sweetness pair beautifully with sharp cheeses or a drizzle of extra honey. Toast a slice at dawn, and let the day unfold gently.

French Baguette

Golden hues of dawn remind me of the crisp, warm crust of a French baguette, its simplicity a canvas for countless meals. There’s something profoundly comforting in its slender shape and the sound of crust cracking under gentle pressure.

Ingredients

• 4 cups all-purpose flour (sifted for lightness)
• 1 1/2 cups warm water (about 110°F, perfect for yeast activation)
• 1 1/2 tsp salt (adjust to taste)
• 1 tsp active dry yeast (or instant yeast for quicker rise)
• 1 tbsp olive oil (or any neutral oil, for dough elasticity)

Instructions

1. In a large bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy, indicating active yeast.
2. Add olive oil and salt to the yeast mixture, stirring gently to combine.
3. Gradually mix in flour, one cup at a time, until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
5. Place 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.
6. Punch down dough, divide into two equal parts, and shape each into a long, slender baguette.
7. Place baguettes on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
8. Preheat oven to 450°F and place a pan of water on the bottom rack to create steam.
9. Score each baguette diagonally 3-4 times with a sharp knife for even expansion.
10. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

Zesty crust gives way to a soft, airy interior, each bite a testament to the beauty of simplicity. Serve warm with a smear of butter or as the foundation for a rustic sandwich, letting its texture and flavor shine.

Cinnamon Raisin Bread

Under the soft glow of the morning light, there’s something deeply comforting about the aroma of cinnamon raisin bread wafting through the kitchen, a reminder of slow, cherished mornings and the simple joy of baking.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp salt
• 1 tbsp active dry yeast (proof in warm water to ensure it’s active)
• 1 cup warm milk (110°F, ideal for yeast activation)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for better incorporation)
• 1 cup raisins (soak in warm water for 10 minutes to plump up)
• 2 tsp ground cinnamon (adjust to taste)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and cinnamon.
2. Proof the yeast in warm milk with a pinch of sugar until frothy, about 5 minutes.
3. Add the melted butter and egg to the yeast mixture, stirring to combine.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
7. Punch down the dough and knead in the drained raisins until evenly distributed.
8. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
9. Cover and let rise again until the dough crests the pan, about 30 minutes.
10. Preheat the oven to 350°F and bake the bread for 30-35 minutes until golden brown.
11. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Golden and fragrant, this cinnamon raisin bread boasts a tender crumb and a sweet, spicy flavor that’s perfect toasted with a dab of butter or as the base for a decadent French toast.

Garlic Parmesan Bread

Venturing into the kitchen on a quiet evening, the aroma of garlic and Parmesan fills the air, promising a simple yet profoundly comforting treat. This Garlic Parmesan Bread, with its golden crust and tender interior, is a testament to the magic of combining just a few quality ingredients.

Ingredients

• 1 loaf French bread (or any crusty bread, for better texture)
• 1/2 cup unsalted butter, softened (for easy spreading)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/4 cup grated Parmesan cheese (plus extra for sprinkling)
• 1 tbsp fresh parsley, chopped (dried can substitute in a pinch)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Slice the French bread in half lengthwise, creating two even halves for topping.
3. In a small bowl, combine the softened butter, minced garlic, grated Parmesan, chopped parsley, and salt. Mix until all ingredients are well incorporated.
4. Spread the butter mixture evenly over the cut sides of the bread halves, covering every inch for maximum flavor.
5. Place the bread on a baking sheet, buttered side up, and bake in the preheated oven for 10-12 minutes, or until the edges are golden and the topping is bubbly.
6. For a extra cheesy finish, sprinkle additional Parmesan cheese over the bread during the last 2 minutes of baking.
7. Remove from the oven and let cool for a minute before slicing into serving pieces.

Soft yet crisp, each bite of this Garlic Parmesan Bread offers a buttery, garlicky punch with a hint of herbaceous freshness. Serve it alongside a hearty soup or as a standout appetizer at your next gathering, watching as it disappears before your eyes.

Banana Nut Bread

Sometimes, the simplest recipes bring the most comfort, like this banana nut bread, a humble yet deeply satisfying treat that feels like a warm hug on a quiet morning.

Ingredients

• 3 ripe bananas, mashed (the riper, the sweeter)
• 1/3 cup melted butter (or any neutral oil)
• 1 tsp baking soda (helps the bread rise)
• Pinch of salt (enhances flavors)
• 3/4 cup sugar (adjust to taste)
• 1 large egg, beaten (binds the ingredients)
• 1 tsp vanilla extract (adds depth)
• 1 1/2 cups all-purpose flour (for structure)
• 1/2 cup chopped walnuts (for crunch, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
2. In a large bowl, mix the mashed bananas and melted butter with a wooden spoon until well combined.
3. Stir in the baking soda and salt, then mix in the sugar, beaten egg, and vanilla extract.
4. Gently fold in the flour until just incorporated, being careful not to overmix to keep the bread tender.
5. Fold in the chopped walnuts, if using, for an added crunch.
6. Pour the batter into the prepared loaf pan and smooth the top with the back of the spoon.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and fragrant, this banana nut bread is perfect as is or toasted with a smear of butter. The walnuts add a delightful texture contrast, making each bite a little adventure.

Rosemary Olive Oil Bread

Gently, the aroma of rosemary and olive oil begins to fill the kitchen, a comforting reminder of the simple pleasures in life. This bread, with its crisp crust and tender interior, is a testament to the beauty of baking with heart and patience.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 1/4 cups warm water (110°F, like a warm bath)
• 2 tbsp extra virgin olive oil (plus more for drizzling)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 1/2 tsp salt (adjust to taste)
• 1 tsp sugar (to feed the yeast)
• 2 1/4 tsp active dry yeast (1 packet)

Instructions

1. In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5 minutes, until frothy.
2. In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Stir until a shaggy dough forms, then turn onto a floured surface and knead for 8 minutes, until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, until doubled in size.
5. Punch down dough, shape into a round loaf, and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
6. Preheat oven to 375°F. Drizzle loaf with olive oil and sprinkle with rosemary. Bake for 25-30 minutes, until golden and hollow-sounding when tapped.
7. Let cool on a wire rack for at least 10 minutes before slicing.

Mmm, the bread emerges golden and fragrant, its crust crackling softly as it cools. Tear into it warm, with a drizzle of olive oil and a sprinkle of sea salt, or serve alongside a hearty soup for a meal that feels like a hug.

Chocolate Chip Bread

Just imagine the comforting aroma of freshly baked chocolate chip bread wafting through your kitchen, a simple pleasure that turns any ordinary day into something special. This recipe, with its tender crumb and melty chocolate pockets, is a testament to the joy of baking at home.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or adjust to sweetness preference)
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup milk (whole milk recommended for richness)
• 1/3 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature blends easier)
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, oil, and egg until smooth. Tip: A fork works well for this step.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a dense loaf.
5. Fold in the chocolate chips gently, saving a handful to sprinkle on top before baking.
6. Transfer the batter to the prepared loaf pan and sprinkle the reserved chocolate chips over the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this chocolate chip bread boasts a golden crust with a soft, fluffy interior, each bite punctuated by gooey chocolate. Serve it warm with a dollop of whipped cream or toast slices for a crispy edge that contrasts beautifully with the tender middle.

Sunflower Seed Bread

On a quiet morning like this, there’s something deeply comforting about the thought of baking bread, especially one that carries the subtle, nutty whispers of sunflower seeds. It’s a simple pleasure, really, turning these humble ingredients into something warm and nourishing.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 cup sunflower seeds (lightly toasted for extra flavor)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp salt (adjust to taste)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 1/4 cups warm water (110°F, perfect for activating yeast)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, whisk together the flour, sunflower seeds, and salt.
2. In a small bowl, dissolve the honey in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
3. Pour the yeast mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the bread tender.
5. 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.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a crispier crust, brush the top with water before baking.
7. Preheat the oven to 375°F and bake the bread for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: To ensure even baking, rotate the pan halfway through.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zestfully, this sunflower seed bread boasts a tender crumb with a delightful crunch from the seeds, making it perfect for toasting or serving alongside a hearty soup. The honey adds just a hint of sweetness, balancing the earthy tones of the sunflower seeds beautifully.

Pumpkin Spice Bread

Sometimes, the simplest recipes bring the most comfort, especially when they carry the warm, familiar embrace of pumpkin spice. This pumpkin spice bread, with its moist crumb and aromatic spices, is like a quiet morning wrapped in a blanket, offering a moment of peace in the hustle of everyday life.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 teaspoon baking soda (ensure it’s fresh for best rise)
• 1/2 teaspoon salt (fine sea salt preferred for even distribution)
• 1 1/2 teaspoons ground cinnamon (or adjust to your spice preference)
• 1/4 teaspoon ground nutmeg (freshly grated for brighter flavor)
• 1/4 teaspoon ground cloves (a little goes a long way)
• 1/4 teaspoon ground ginger (for a subtle warmth)
• 1/2 cup unsalted butter, melted (or any neutral oil, but butter adds richness)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 2 large eggs (room temperature blends more smoothly)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup water (to adjust batter consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Stir in the pumpkin puree until fully incorporated. The mixture may look curdled; that’s okay.
6. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing can lead to a tough bread.
7. Add the water to loosen the batter, stirring until smooth.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to prevent overbaking.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Warm from the oven, this pumpkin spice bread has a tender, moist texture and a perfectly spiced flavor that deepens as it cools. Serve it sliced with a smear of cream cheese or toasted with a drizzle of honey for an extra special treat.

Cheesy Herb Bread

Sometimes, the simplest pleasures come from the warmth of freshly baked bread, especially when it’s infused with the comforting blend of cheese and herbs. This cheesy herb bread is a humble yet irresistible treat, perfect for those quiet moments when you crave something homemade and heartwarming.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tbsp sugar (helps activate the yeast)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 tsp salt (adjust to taste)
• 1 cup warm water (110°F, ideal for yeast)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp mixed dried herbs (thyme, rosemary, and oregano work well)

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt until well combined.
2. Add the warm water and olive oil to the dry ingredients, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the bread tender.
4. 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.
5. Punch down the dough and knead in the shredded cheese and dried herbs until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F and bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter right after baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting into it too soon to prevent it from becoming gummy.

Rich with the savory depth of cheddar and the aromatic touch of herbs, this bread boasts a tender crumb and a slightly crisp crust. Enjoy it warm with a smear of butter, or use it to elevate your next sandwich or soup pairing.

Apple Cinnamon Bread

Just like the quiet moments of early morning, this Apple Cinnamon Bread brings a sense of warmth and comfort. It’s a simple pleasure, blending the sweet tartness of apples with the spicy warmth of cinnamon, perfect for savoring slowly.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for easier mixing)
• 1/4 cup milk (whole milk recommended for richness)
• 2 medium apples, peeled and diced (about 2 cups, any variety you prefer)
• 2 tsp ground cinnamon (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, mix the melted butter and sugar until well combined. Tip: This step is crucial for the texture, so take your time.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition.
5. Stir in the milk until the mixture is smooth.
6. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense loaf.
7. Gently fold in the diced apples and cinnamon until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich with the flavors of autumn, this Apple Cinnamon Bread has a moist, tender crumb and a subtly crisp crust. Enjoy it toasted with a smear of butter, or as a sweet companion to your afternoon tea.

Multigrain Bread

Wandering through the quiet of the morning, the thought of baking multigrain bread brings a comforting warmth. This recipe, with its blend of wholesome grains, promises not just nourishment but a moment of peace in the kneading and the waiting.

Ingredients

• 2 cups warm water (110°F, like a soothing bath)
• 1 tbsp active dry yeast (or instant yeast for quicker rise)
• 1/4 cup honey (or maple syrup for a vegan option)
• 3 cups whole wheat flour (for a hearty base)
• 1 cup rolled oats (adds a tender chew)
• 1/2 cup flaxseeds (for a nutty crunch)
• 1/4 cup sunflower seeds (or pumpkin seeds for variety)
• 1 tsp salt (enhances all flavors)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, dissolve honey in warm water, then sprinkle yeast on top. Let sit for 5 minutes until frothy, signaling the yeast is active.
2. Stir in whole wheat flour, oats, flaxseeds, sunflower seeds, and salt. Mix until a shaggy dough forms.
3. Add olive oil, then knead on a floured surface for 10 minutes until smooth and elastic. Tip: If dough sticks, dust with a bit more flour, but avoid adding too much to keep the bread tender.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a crisp crust, brush the top with water before baking.
6. Preheat oven to 375°F. Bake bread for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: Check at 30 minutes; if browning too quickly, tent with foil.
7. Cool on a wire rack for at least 30 minutes before slicing to prevent squishing.

Vibrant with textures and flavors, this multigrain bread is perfect toasted with avocado or as the foundation for a hearty sandwich. Its crusty exterior and soft, seeded interior make each slice a delight.

Sourdough Bread

Fondly remembering the first time I baked sourdough bread, the kitchen filled with a warmth that seemed to slow time itself. The process, much like the bread, requires patience and care, yielding a loaf that’s both rustic and deeply satisfying.

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 3 1/2 cups bread flour (plus extra for dusting)
• 1 1/2 tsp salt (fine sea salt preferred)
• 1 1/4 cups water (lukewarm, about 85°F)

Instructions

1. In a large bowl, mix the sourdough starter and water until the starter is mostly dissolved.
2. Add the bread flour and salt to the bowl, stirring until a shaggy dough forms. Tip: Don’t worry about kneading yet; just ensure all flour is hydrated.
3. Cover the bowl with a damp towel and let it rest for 30 minutes at room temperature (around 70°F). This autolyse helps develop gluten.
4. After resting, perform the first set of stretches and folds. Wet your hands, grab one side of the dough, stretch it upwards, and fold it over. Rotate the bowl and repeat 3 more times. Tip: This strengthens the dough without traditional kneading.
5. Cover the bowl again and let the dough rise at room temperature for about 4 hours, performing stretches and folds every 30 minutes for the first 2 hours.
6. Turn the dough onto a lightly floured surface and shape it into a round loaf. Tip: Use a bench scraper to help create tension on the surface.
7. Place the shaped dough into a floured proofing basket, cover, and refrigerate overnight (12-14 hours) for a slow fermentation.
8. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
9. Turn the dough onto parchment paper, score the top with a sharp blade, and carefully transfer it into the preheated Dutch oven.
10. Bake covered for 20 minutes, then remove the lid and bake for another 25 minutes, or until the crust is deeply golden.

When you slice into the bread, the crust crackles softly, revealing a tender, airy crumb with a slight tang. Serve it warm with a drizzle of honey or as the foundation for a hearty avocado toast.

Gluten-Free Bread

Wandering through the quiet of the morning, the thought of warm, gluten-free bread seems like a gentle embrace. It’s a simple pleasure, really, crafting something so comforting with your own hands, especially when it caters to those who tread lightly on gluten.

Ingredients

• 2 cups gluten-free all-purpose flour (scoop and level for accuracy)
• 1 tsp xanthan gum (omit if your flour blend includes it)
• 1 tbsp sugar (or honey for a subtle sweetness)
• 1 tsp salt (adjust to taste)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 cup warm water (110°F, like a soothing bath)
• 2 tbsp olive oil (or any neutral oil)
• 1 large egg (room temperature for better incorporation)

Instructions

1. In a large bowl, whisk together the gluten-free flour, xanthan gum, sugar, and salt until well combined.
2. Dissolve the yeast in the warm water and let it sit for 5 minutes, or until frothy, to ensure it’s active.
3. Add the olive oil and egg to the yeast mixture, whisking gently to combine without deflating the yeast.
4. Gradually pour the wet ingredients into the dry, stirring with a wooden spoon until a sticky dough forms.
5. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
6. Preheat your oven to 375°F and lightly grease a loaf pan.
7. Transfer the dough to the prepared pan, smoothing the top with wet fingers to prevent sticking.
8. Bake for 35-40 minutes, or until the bread is golden and sounds hollow when tapped.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Crumbling slightly at the touch, this gluten-free bread carries a tender heart with a crust that whispers of golden mornings. Slather it with almond butter or serve alongside a hearty soup for a meal that feels like home.

Zucchini Bread

Wandering through the kitchen on a quiet morning, the thought of baking something comforting yet simple led me to the humble zucchini bread. Its moist texture and subtle sweetness make it a perfect companion for coffee or tea, embodying the essence of home baking.

Ingredients

• 2 cups grated zucchini (squeeze out excess moisture)
• 1 cup sugar (adjust to taste)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense loaf.
5. Fold in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the bread sets properly.

Lusciously moist with a tender crumb, this zucchini bread carries the warmth of cinnamon and the occasional crunch of walnuts. Serve it toasted with a smear of butter or as is, letting its simplicity shine.

Cornbread

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making cornbread. It’s a simple pleasure, the way the golden batter comes together, promising warmth and sweetness with every bite.

Ingredients

• 1 cup cornmeal (stone-ground for best texture)
• 1 cup all-purpose flour (or gluten-free blend as alternative)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup buttermilk (shaken well before measuring)
• 1/3 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for even mixing)

Instructions

1. Preheat your oven to 400°F (200°C) and place a 9-inch cast iron skillet inside to heat.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread.
5. Carefully remove the hot skillet from the oven and lightly grease it with butter or oil.
6. Pour the batter into the skillet, smoothing the top with a spatula. Tip: The batter should sizzle slightly as it hits the hot skillet, ensuring a crispy crust.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Once cooled, the cornbread reveals a tender crumb, with edges that are irresistibly crisp. Serve it warm, drizzled with honey or alongside a bowl of chili for a comforting meal.

Peanut Butter Bread

Gently, the aroma of peanut butter fills the kitchen, a comforting reminder of childhood lunches and lazy Sunday mornings. This peanut butter bread, simple yet profoundly satisfying, is a testament to the joy found in the most uncomplicated of recipes.

Ingredients

• 1 cup creamy peanut butter (or crunchy for texture)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 large egg, room temperature
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/2 cup milk (any fat percentage)
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mix the peanut butter and sugar until smooth and well combined.
3. Beat in the egg and vanilla extract until the mixture is fluffy, about 2 minutes.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the peanut butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this peanut butter bread carries a rich, nutty flavor that pairs wonderfully with a drizzle of honey or a smear of jam. For an indulgent twist, toast a slice and top with a scoop of vanilla ice cream.

Blueberry Lemon Bread

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking a loaf of blueberry lemon bread. It’s a recipe that carries the brightness of summer and the warmth of home, perfect for those moments when you need a little sweetness in your day.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup granulated sugar (can reduce by 2 tbsp if preferred less sweet)
• 2 large eggs (room temperature for even mixing)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1/2 cup whole milk (any milk works, but whole adds richness)
• 1 tbsp lemon zest (from about 2 lemons, adjust to taste)
• 2 tbsp fresh lemon juice (strained to avoid seeds)
• 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Tip: Use a hand mixer for ease.
4. Gradually mix in the melted butter, then the milk, lemon zest, and lemon juice until just combined.
5. Gently fold the dry ingredients into the wet ingredients until no flour streaks remain. Be careful not to overmix.
6. Toss the blueberries with 1 tbsp flour, then fold them into the batter. Tip: This step prevents the blueberries from sinking to the bottom.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yielded from the oven, this blueberry lemon bread boasts a tender crumb, punctuated with juicy berries and a zesty lemon undertone. Enjoy it sliced thick with a smear of cream cheese or simply as is, with a cup of tea in the quiet of the morning.

Maple Oat Bread

Dawn breaks softly, and with it comes the thought of something warm, something sweet to start the day. Maple Oat Bread, with its comforting aroma and tender crumb, is just the thing to ease into the morning.

Ingredients

• 1 cup rolled oats (old-fashioned or quick oats work)
• 1 1/2 cups warm water (about 110°F, just warm to the touch)
• 2 tbsp pure maple syrup (plus extra for brushing)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3 cups all-purpose flour (spooned and leveled)

Instructions

1. In a large bowl, combine the warm water, maple syrup, and yeast. Let sit for 5 minutes until frothy.
2. Stir in the melted butter, salt, and rolled oats until well combined.
3. Gradually add the flour, one cup at a time, stirring until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and shape into a loaf. Place in a greased 9×5 inch loaf pan.
7. Cover and let rise again for 30 minutes until the dough crowns the pan.
8. Preheat the oven to 375°F. Brush the top of the loaf with additional maple syrup.
9. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this bread carries the subtle sweetness of maple, perfect toasted with a pat of butter or as a base for your favorite jam. Consider serving it alongside a cup of strong coffee for a truly comforting breakfast.

Conclusion

These 20 Delicious KBS Bread Machine Recipes for Beginners offer a fantastic way to dive into the world of homemade bread with ease. Whether you’re craving something sweet, savory, or somewhere in between, there’s a recipe here to satisfy every taste. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos