Recipes: Bread Machine

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Herb Focaccia - Cloverleaf Rolls - Amaretto Bread - Double Chocolate Bread - Cardamom Bread - Wheat Sandwich Rolls

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Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Mine requires all the liquid and butter go in first so that is why those ingredient are listed first. Amounts of yeast are what were called for in original recipes, but I live in high altitude so I always have to cut that down and sugar usually.

Herb Focaccia

1 cup plus 3 tbls water (the temperature suggested by your bread machine manufacturer)
1 tbl olive oil
1 tsp. salt
3 cups bread flour
1 1/2 tsp. bread machine yeast
3 teaspoons dried parsley flakes
3 teaspoons dried basil leaves
2 teaspoons dried thyme
Additional olive oil
1 tbl grated parmesan
1/2 to 1 tsp garlic salt

In bread machine pain place first 5 ingredients in order suggested by manufacturer. Select dough setting. When your machine beeps for add-ins, add in parsley, basil, and thyme. (If your machine does not have that timer you can add in with the first 5 ingredients - I have done that and it came out just the same as when I did it with the timer).

When cycle complete, let dough rest in pan for 5 minutes. Transfer dough to a greased baking sheet. Pat into an 8-inch circle about 3/4 inch high. Brush with oil; sprinkle with parmesan and garlic salt. Let rise for about 20 to 30 minutes. Bake at 425 degrees for 20-25 minutes or golden.

Cloverleaf Rolls

Makes 12 rolls.
Dough can be prepared in all-size bread machines.

1/2 cup milk
1/3 cup water (70 to 80øF)
3 tablespoons butter or margarine, cut up
1 large egg
3 tablespoons sugar
3/4 teaspoon salt
3 cups bread flour
2 teaspoons Bread Machine Yeast

Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator; punch down. Turn dough out onto floured surface. Divide dough into 12 equal pieces; divide each again into 3 pieces. Roll into smooth balls. Place three balls in each section of 12 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Nutrition information per serving (1 roll): calories 203; total fat 7g; saturated fat 4g; cholesterol 34mg; sodium 216mg; total carbohydrate 29g; dietary fiber 1g; protein 5g

Amaretto Bread

1/2 cup. water
1/3 cup amaretto
1 1/2 Tbl butter
2 eggs
3/4 tsp. almond extract
1 1/2 Tbl. sugar
1/2 tsp. salt
3 cups. bread flour
1 1/2 tsp. yeast

Optional topping: a little melted butter and some sliced almonds or a little icing drizzled over the top

Load machine and set for dough only. Remove dough and shape as desired on a baking sheet. For the holiday it can be made into a festive wreath. I have shaped it for a loaf pan or done free form. Also made it by rolling three balls into snakes and then braiding them. Let rise for one hour, then brush with butter and sprinkle on the almonds or after baking drizzle with icing. Bake at 350 degrees F for 30-40 minutes.

Remember it makes good french toast.


Double Chocolate Bread

1 egg
1 cup warm milk
1/4 cup water
4 tbl soft butter
1/2 tsp vanilla extract
2 tbl brown sugar
2 tbl granulated sugar
1/4 cup unsweetened cocoa
1 tsp salt
1 tsp cinnamon
3 cups bread flour
2 1/2 tsp bread machine yeast
1 cup chocolate chips (I have used chopped up semi-sweet chocolate so it makes it like chocolate chunks instead of chips)

Place ingredients in bread machine according to the order suggested by the manufacturer. Select Sweet Bread cycle or Basic - start machine. Add chocolate at beep for add ins.

Note: I have done this in free form loaves and also in a braid.

Serve with nutella or chocolate butter - 1/2 cup unsalted butter plus 1/4 cup semi-sweet chocolate chips melted and cooled. Cream butter and then added in cooled chocolate and beat until well mixed. Chill until firm.

Cardamom Bread

1/2 cup milk
1 egg
1/4 cup honey
1/4 cup unsweetened applesauce
1/4 teaspoon salt
3 cups bread flour
1/2 teaspoon ground cardamom
2 teaspoons active dry yeast

Place ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start.

When the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. Form into a loaf shape, and place into a greased 9x5 inch bread pan. Cover, and let rise in a warm place until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).

Uncover the loaf, and brush the top with water. Bake for 40 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. Allow to cool for 10 minutes before removing from the pan. Cool for about 1 hour before slicing.

Note: I don't know why you could not bake this in the machine all the way....I just have not done it yet.

Wheat Sandwich Rolls

1 1/4 cups room temperature milk
1 egg, beaten
2 tablespoons butter, softened
1/4 cup honey
3/4 teaspoon salt
2 3/4 cups bread flour
1 cup whole wheat flour
1 1/4 teaspoons bread machine yeast
2 tablespoons butter, melted

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.

When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F.

Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.