By now, you’ll most likely know that a bread maker can make much, much more than just your standard loaf of bread. Pizza dough, cakes, and rolls can all be created – with all of the ease you’d expect from a bread making machine.
However, there are still always new discoveries to be made regarding recipes and the like. We thought it would be wise to share with you three bread maker recipes that we’ve came across recently; all of them tasty, healthy (ish), and easy to make, regardless of your bread maker model.
- 2/3 cups of milk (slightly warmed)
- ¼ cup water (room temperature)
- ¼ cup butter, soft
- 1 egg, slightly beaten
- ¼ cup sugar
- 1 teaspoon salt
- 3 cups bread flour
- 2 ½ teaspoons bread machine yeast
- vegetable oil for deep frying
No extra equipment is needed, bar a deep fryer or large pot to fry your doughnuts in.
All you have to do is place all of the ingredients in the bread pan (IN THIS ORDER; milk, water, butter, egg, sugar, salt, flour and yeast), and then set your bread maker to dough cycle. Next, place all of that lovely dough onto a lightly floured surface, before rolling it to a ½ inch thickness. Cut the dough using a floured doughnut cutter, or circle biscuit cutters if a doughnut cutter isn’t at hand.
Transfer the soon-to-be doughnuts to a baking sheet lined with wax paper. Cover with another sheet of wax paper, and then place a towel on top. Let rise for 30-40 minutes (or until slightly raised). While you wait for the doughnuts to rise, now would be a good time to heat the vegetable oil in your fryer/ large pot to 190c.
Fry two or three doughnuts at a time until golden brown on both sides. Drain on a paper towel, and then top them however you please. Leave them plain, sprinkle sugar over them, or ice them – the choice is yours!
If you lack a sweet tooth, bagels can also be made with pretty much any bread maker machine.
- 1 cup water
- 1 ½ teaspoon sugar
- 1 teaspoon salt
- 3 cups bread flour
- 1 teaspoons bread machine yeast
Place all of the ingredients into the bread pan in the order listed, and then select your bread maker’s dough setting. Once it’s complete, place the dough onto a lightly floured surface, and then divide into 10-12 equal portions. Roll each portion into a ball, and then use your thumb to work a hole of about 1 inch into the centre of each ball.
Pop the rolls onto a greased baking sheet, and then grease the tops of them with soft butter. Cover with a sheet of wax paper and a dry towel, and let them sit for 30 minutes. Whilst waiting, bring 3 and a half litres of water and a tablespoon of sugar to a boil. Reduce the heat, and then lower as many bagels as you can into the water. Simmer them for 1-2 minutes per side, and then drain them on a paper towel.
Again, place the bagels onto a greased baking sheet, brushing them with egg wash. If desired, sprinkle them with a topping of your choice; we recommend either poppy or sesame seeds, coarse salt, or cinnamon sugar. Bake them for 25 to 20 minutes at 200c, until golden brown. All done!
Feel like getting in a bit of a twist? Our foolproof pretzel recipe will see you right.
- 1 cup water (room temperature)
- 1 tbsp. butter (room temperature)
- 2 tbsp. sugar
- 1 salt
- 2 ¾ cups white flour
- 1 tbsp. dry yeast
- For Water Bath – 6 cups water, 1/3 cup baking soda.
- Egg wash (1 egg, whisked with 1-2 teaspoons water)
- Coarse salt
Place the first six ingredients into your bread pan, select the dough setting, and – when it’s finished, of course – remove the dough and transfer it to a lightly floured surface.
To shape your pretzels, start by dividing them into 12 equal portions, and then roll each piece of dough into a thin rope about 18-20 inches long. Shape each rope into a large U, and then take the two ends in your fingers and cross one end over the other, about three inches from the ends. Bring the twisted end toward you, and then fold down, leaving the ends to over-hang a bit. To prevent any unravelling, press the dough down a bit where it intersects at the bottom of the pretzel.
Next, you have to prepare your water bath. In a large, wide pot, bring 6 cups of water to simmer, add baking soda, stir, and then maintain the simmer. Place as many pretzels in that you can without crowding them, simmer for 30 seconds, flip, and then simmer for another 30 seconds. With a large slotted spoon, transfer each of the pretzels to a baking sheet that has been lined with parchment paper, and lightly sprayed with cooking spray.
Preheat the oven to 200C, and begin to brush each of the pretzels with egg wash (after their water bath). Sprinkle with the coarse salt, and then bake them at 200C for 10-12 minutes until golden brown.
There you have it; three easy, quick, and fun recipes – without all of the fuss of making the dough!
For more information on using your breadmaker, or for any more recipe ideas, please feel free to contact us.