Cinnamon-Raisin Bread

First set of ingredients for a small 1 pound loaf; amounts in italics for a 1 1/2 pound loaf.

1 3/4 cup bread flour (2 2/3 cups)
1/2 cup whole wheat flour (3/4 cup)
2 Tbsp nonfat dry milk (3 Tbsp)
1/2 tsp ground cinnamon (3/4 tsp)
1/4 tsp ground cloves (1/2 tsp)
1/2 cup mashed banana (about one medium), (3/4 cup) 
1/2 tsp salt (3/4 tsp)
1/2 cup water (3/4 cup)
1/2 cup raisins (3/4 cup)
1 1/4 tsp dry yeast (1 3/4 tsp)

1. Add all ingredients except raisins in the order suggested by your bread machine manual and process of the basic bread cycle according to the manufacturer's directions.
2. Add the raisins at the beep or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts.

Source: The Best Low-Fat, No Sugar Bread Machine Cookbook Ever, by Madge Rosenberg

Try #1 - February 12, 2013
I made this to use for French toast for Abby's birthday.  Not my favorite bread ever, but it was pretty good.  I made the 1 pound loaf which came out pretty small, but was about perfect for what we needed.  It reminded me of cinnamon raisin bagels, especially when toasted with butter.

Seven Grain Bread

3 3/4 cup whole wheat flour (18 2/3 oz)

2 tsp salt
2 Tbsp dry milk
2 1/2 Tbsp butter
3/8 cup 7-grain cereal
2 Tbsp molasses
1 11/16 cup water (13 1/2 fl oz)
1 1/2 tsp dry yeast

Put all ingredients in bread machine.  Bake on multigrain setting (5 hours).

Source: Bread Bakery (recipes that came with my bread machine)

Try #1 - January 29, 2013
This came out amazingly soft and rose perfectly!  Other times that I've tried 100% whole wheat (with no bread flour) have produced low, dense loaves, but this one worked great!  I wonder if it had anything to do with the fact that I actually weighed the flour for the first time...  Also, my "7 grain cereal" was actually a 5 grain toasted mix of millet, quinoa, brown rice, wheat berries, and spelt.

Try #2 - February 4, 2013
I made this with the actually 7-grain cereal this time, and was surprised that it didn't rise as well and wasn't as  soft as my first try with the 5-grain mix.  Still about the same taste, though, and delicious when dipped in cauliflower soup.

Cheddar Herb Bread

2 cups flour (I used 1 1/2 cup all purpose, 1/2 cup whole wheat)
1 Tbsp sugar
1 Tbsp dried parsley (I used 1/2 Tbsp)
1 Tbsp dried dill (I used 3/4 Tbsp)
1 Tbsp dried rosemary (I used 3/4 Tbsp)
2 tsp baking powder
1/2 tsp salt
1/4 cup butter
4 oz white cheddar cheese, shredded
3/4 cup milk
1 egg, slightly beaten

1. Preheat oven to 350.  Lightly grease a loaf pan.
2. Mix flour, sugar, parsley, dill, rosemary, baking powder and salt.
3. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.  Stir in cheese.
4. In a bowl combine milk and egg.  Add to crumb mixture all at once.  Stir quickly with a fork to moisten.  Spread in prepared pan.  Bake 45 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack for 10 minutes.  Turn loaf out onto wire rack; cool completely.

Source: http://www.sweetandsavoryfood.com/2013/01/cheddar-herb-bread-mix-great-gift-idea.html

Banana Bread with Chocolate and Crystallized Ginger

6 Tbsp (3 oz) unsalted butter
2 cups unbleached all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup semisweet chocolate chips (or chop up a bar of chocolate)
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed bananas (from about 3 large ripe bananas)
1/4 cup well-stirred whole-milk plain yogurt
1 tsp vanilla extract

1. Set a rack in the center of the oven, and preheat to 350. Grease a standard-sized (about 9 x 5 in) loaf pan with cooking spray or butter.
2. In a small bowl, melt butter in microwave or oven. Set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter will be thick and somewhat lumpy, but there should be no unincorporated flour. Scrape the batter into the prepared pan, and smooth the top.
5. Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. If the loaf seems to be browning too quickly, tent with aluminum foil.
6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip it out onto the rack, and let it cool completely before slicing.

Note: Fully cooled, this bread freezes beautifully. To protect it from frost, wrap it in plastic wrap and then again in aluminum foil.

Source: A Homemade Life, by Molly Wizenberg

Try #1 - August 20, 2012
I made a few changes to this recipe, some on purpose, some accidentally... I used 1 cup all-purpose flour and 1 cup whole wheat flour, an undetermined amount but approximately 3/4 cup sugar (Abby dumped the first 1/4 cup in before I had a chance to check), and nonfat Greek yogurt.  I didn't have any crystallized ginger (which, I realize, is a key ingredient since it's in the title of the recipe, but oh well...), so I used chopped walnuts instead.  My pan is 10 inches, and it took about 55 minutes to bake all the way through.  All those changes still produced a delicious loaf of banana bread.

Try #2 - January 12, 2012
I used all whole wheat flour this time, and it still turned out great!

Yellow Squash Muffins

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour (I used 1 cup all-purpose flour, 1/2 cup whole wheat flour)
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

1. Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
2. Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Source: http://www.tasteofhome.com/Recipes/Yellow-Squash-Muffins

Try #1 - July 23, 2012
Mmmmm, these were a hit with the family!  I think I used too much squash (I used a fairly large yellow eight ball squash), so the muffins were literally heavy and kind of goopy on the inside, but they were still yummy. As Nathan said, "a delicious way to eat squash!"  I think you could reduce the sugar and still have a good tasting muffin.  Best when still warm.

Try #2 - August 7, 2012
This time I used 1 cup whole wheat flour and 1/2 cup all-purpose flour.  Still turned out fine.  I reduced the sugar slightly.  I also weighed the squash this time (we just bought a kitchen scale), and the consistency of the muffins was much better.

Whole Wheat Bread

1 1/2 cups whole wheat flour
1 1/2 cups bread flour
3/4 tsp salt
4 tsp honey or sugar
1 Tbsp butter
1 cup milk
3 Tbsp water
1 tsp yeast

Select the whole grain cycle, or basic white bread cycle.  1 1/2 pound loaf.

Source: Better Homes and Gardens Bread Machine Cookbook

Beer Bread

3 cups flour

1 Tbsp baking powder

3 Tbsp sugar

1 tsp salt

1 bottle (12 oz) beer, at room temperature

1/4 cup unsalted butter, melted

1. Preheat the oven to 375.  In a mixing bowl, combine all the dry ingredients.  Add the beer all at once, mixing as little as possible; the batter should be lumpy.
2. Pour the batter into a 9x5x3-inch loaf pan and brush with the melted butter.  Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean.  Turn out onto a rack to cool.

Source: http://www.epicurious.com/recipes/food/views/Beer-Batter-Bread-104160

Try #1 - March 2012

This was awesome.  So good.  I substituted some whole wheat flour, and it worked fine.  I used a hefeweizen, which seemed to work fine too.

Try #2 - April 27, 2012
So, IPA (India Pale Ale) is NOT the beer to use for this recipe.  Nathan thinks it was the overabundance of hops in the beer, whatever that really means.  The bread tasted just like beer to me, with all the qualities that I hate about beer - the flavor, the bitter aftertaste, yuck.  The kids didn't seem to mind, and Nathan liked it, since he likes beer.  So if you're looking for a beer-flavored beer bread, use IPA.  As for me, the next time I will try a dark beer, which is what seems to be the recommended brew for beer bread.

Also, I used 2 cups whole wheat flour and 1 cup white flour.

Sunflower Oatmeal Bread

2 1/4 cups bread flour
1/4 cup sunflower seeds
1 tsp salt
1/4 cup rolled oats
1/2 cup whole-wheat flour
1/2 tsp sugar
1 egg
1 Tbsp butter
1 Tbsp molasses
1 1/2 Tbsp honey
3 oz warm buttermilk
1/2 cup warm water
1 1/2 tsp active dry yeast (for machines with yeast dispenser, use 3 tsp yeast)

Note: Sunflower seeds may be added at the mix-cycle beep, if your machine is so equipped.

Source: Favorite Bread Machine Recipes

White Corn Bread

2 1/4 cups + 2 Tbsp bread flour
1 cup white or yellow cornmeal
1/4 cup brown sugar
2 tsp salt
2 eggs
2 Tbsp butter
7 oz warm milk
1 1/2 tsp active dry yeast (for machines with yeast dispensers, use 3 tsp yeast)

Source: Favorite Bread Machine Recipes

Whole-Wheat Sunflower Bread

1 3/4 cups bread flour
1 1/4 cups whole-wheat flour
4 Tbsp sunflower seeds
1 1/2 tsp salt
2 Tbsp brown sugar
1 1/2 Tbsp butter
9 oz warm water
1 1/2 tsp active dry yeast (for machines with yeast dispensers, use 3 tsp yeast)

Source: Favorite Bread Machine Recipes

Whole-Wheat Egg Bread

3 1/4 cups whole-wheat flour
2 tsp salt
1 tsp sugar
3 eggs
4 Tbsp olive oil
4 Tbsp maple syrup
3 oz warm water
3 tsp active dry yeast (For machines with yeast dispensers, use 5 1/2 tsp yeast)

Notes:
1. If your machine is equipped with a whole-grain cycle, use it for this bread.
2. Because eggs vary in their effect on the consistency of the dough, be sure to watch the dough as it mixes. If it seems too runny, add flour, one tablespoon at a time, until the consistency is about right.

Source: Favorite Bread Machine Recipes

Try #1 - April 27, 2012
I'm going to unfortunately have to label this bread a "fail"... I had high hopes, what with the eggs, maple syrup, and copious amount of yeast.  But, it was about the same as my other attempts at 100% whole wheat bread - did not rise well, was too dense, the crust was too dark, and this bread was even more dry than others ones I've tried. I think I'm going to have to give up my quest to find a 100% whole wheat bread for my bread machine - they just don't turn out as well as I'd like them to.

Sunflower Bread

2 1/2 cups bread flour
4 Tbsp sunflower seeds
1/2 cup oat bran (I used rolled oats)
1 1/2 tsp salt
1 Tbsp sugar
2 Tbsp molasses
2 Tbsp butter
1/2 cup warm milk
4 1/2 oz warm water
1 1/2 tsp active dry yeast (For machines with yeast dispensers, use 3 tsp yeast)

Source: Favorite Bread Machine Recipes, Norman A. Garrett

Try #1 - April 2012
This was a good, unique bread - nutty flavor, and something different than usual.  It rose well and had a nice texture.  The substitution of rolled oats for oat bran didn't seem to affect the recipe.

100 Percent Whole-Wheat Bread

3 1/3 cups whole wheat flour
3 Tbsp honey
1 tsp salt
3 Tbsp unsalted butter
3/4 cup milk
1/3 cup water
2 1/4 tsp dry yeast

Select whole wheat or basic bread cycle.

Tip: After removing the bread from the pan, rub a tablespoon of cold butter over the top and sides of the hot loaf as it cools.

Source: The All-New Ultimate Bread Machine Cookbook, by Tom Lacalamita

Old-Fashioned Oat Bread

3 cups bread flour
1/3 cup rolled oats
3 Tbsp honey or maple syrup
1 1/2 tsp salt
2 Tbsp unsalted butter
3/4 cup milk
1/2 cup water
2 1/4 tsp dry yeast

1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Cut butter into small cubes. Add ingredients in the order specified by your bread machine owner's manual. Do not use delay bake function.
2. Select white or basic bread and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

Tip: Gently brush top of rising loaf with vegetable oil and sprinkle lightly with some rolled oats, at least 10 minutes before the bread machine begins to bake.

Source: The All-New Ultimate Bread Machine Cookbook, by Tom Lacalamita

Golden Wheat Bread

2 2/3 cup bread flour
1 1/3 cup whole wheat flour
2 tsp salt
4 Tbsp honey
3 Tbsp unsalted butter
1 egg, extra-large
2/3 cup milk
1/3 cup water
2 1/4 tsp dry yeast

1. All ingredients should be at room temperature. Liquid ingredients should be approximately 80 degrees. Cut butter into small cubes. Add ingredients in the order specified for your bread machine. Do no use delay bake function.
2. Select basic or whole-wheat bread cycle, and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.
Tip: After removing the bread from the pan, rub a Tbsp of cold butter over the top and sides of the hot loaf as it cools.

Source: The All-New Ultimate Bread Machine Cookbook, Tom Lacalamita

Try #1 - April 2012
This was pretty good... still searching for an awesome whole wheat recipe though.

All-American Beer Bread (Bread Machine)

2 1/4 cups whole wheat flour
1 cup bread flour
2 Tbsp honey or molasses (I used molasses)
3/4 tsp salt
1 cup + 2 Tbsp dark beer or beer
1 Tbsp butter
1 1/2 tsp active dry yeast

Add ingredients to machine according to manufacturer's directions. Makes a 1 1/2 pound loaf.

Source: More Bread Machine Bounty

Try #1 - March 13, 2012
This was yummy, especially hot out of the bread pan. I wasn't sure how beer bread would come out in the bread machine, but it was great! I used a hefeweizen (I know nothing about beer... I just bought this for my husband because I thought I remembered him ordering it in a restaurant once). Next time I might try a darker beer. I have no idea what the "best" kind of beer for beer bread is, but ours seemed to work fine.

Try #2 - September 9, 2012
Used an amber ale this time.  Also set my bread machine to "rapid bake" (1hr 55min)... we'll see how it turns out!

Whole Wheat Pita Pocket Bread (Bread Machine)

1 cup whole wheat flour
1 cup bread flour
1 tsp sugar
1/2 tsp salt
1 Tbsp olive oil
3/4 cup milk
1 tsp active dry yeast or bread machine yeast

1. Add ingredients to the bread pan according to the manufacturer's instructions. Select the Dough cycle and start.
2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.
3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.
4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.
5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.
6. To serve, cut the pita in two and fill the inside with the filling of your choice, or just wrap the pita around the desired filling.

Source: http://www.bread-maker.net/Bread-maker/bread-recipes2/Whole-Wheat-Pita-Bread.htm

Try #1 - February 12, 2012
These are good, and easy, but make sure to let them puff up before turning them! Otherwise you end up with flat pita that has to be sliced with a bread knife to make the pocket.

Lemony Lemon Bread

2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup sour cream
1/2 cup whole milk
2 Tbsp fresh lemon juice
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 packed Tbsp grated lemon zest
2 large eggs
1/4 cup poppy seeds (optional, see note below)

1. Preheat the oven to 350. Butter an 8-by-4-inch loaf pan, and then dust with flour, tapping out the excess.
2. In a bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sour cream, milk, and lemon juice.
3. In the bowl of a stand mixer, using the paddle attachment, beat together the butter, sugar, and lemon zest on medium-high speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at at time, beating after each addition until fully incorporated. Again, scrape down the sides of the bowl. On low speed, add the flour mixture in 2 additions alternately with the sour cream mixture in 2 additions, beginning with the flour mixture and mixing just until incorporated. Add the poppy seeds, increase the speed to high, and beat for 5 seconds to mix well.
4. Scoop the batter into the prepared pan. Bake until a think skewer inserted into the center of the loaf comes out clean, about 50 minutes. Turn out onto a rack and let cool before serving.

Alternatives:
- Switch the flavor from lemon to orange by substituting grated orange zest and juice.
- Add 1/4 cup finely ground toasted almonds in place of the poppy seeds to make Toasted Almond-Lemon Bread.

Source: Family Meals Cookbook

Try #1 - January 13, 2012
I made this bread with Abby. Very yummy! I used a 10-inch loaf pan, and it was fine.

Soda Bread

3 cups all-purpose flour
1 1/2 tsp flour
1 1/2 tsp baking powder
1 1/2 cups milk
1/2 tsp canola oil

1. Preheat the oven to 425 degrees.
2. Reserve 1 tsp of the flour and combine the remaining flour with the salt and baking powder in a large bowl. Add the milk and mix gently but quickly with a wooden spatula or spoon until the dough comes together.
3. Oil a nonstick cookie sheet with the canola oil (or line a regular cookie sheet with parchment paper and brush with the oil) and place the dough on the sheet. Using a piece of plastic wrap, press and mold the dough to create a round loaf about 7 inches in diameter and 1 inch high. Sprinkle the reserved teaspoon of flour on top of the loaf. Using a serrated knife, make 2 intersecting 1/4-inch-deep cuts across the top of the loaf to create a cross.
4. Place a stainless steel bowl upside down over the bread and bake for 30 minutes. Remove the bowl and bake for another 30 minutes, or until golden brown.
5. Using a wide spatula, remove the bread to a rack. Let cool for at least 30 minutes before slicing.

Source: Essential Pepin

Try #1 - December 29, 2011
This was pretty good, although the crust got a little harder than I would have liked, even after taking the bread out 2-3 minutes early. But super-easy, and a great bread for Abby to help me with!

Whole Wheat Sandwich Bread

3 cups whole wheat flour
1 1/2 tsp salt
1 1/2 Tbsp dry milk
1 1/2 Tbsp butter
1 1/2 Tbsp molasses
1 1/4 cup water
1 1/4 tsp dry yeast

Bake on Whole Wheat Sandwich setting (5 hours).