Anadama Bread Recipe (Bread Machine)

Anadama Bread was a new term for me, but when I saw the recipe in an old bread machine book I had, I knew I wanted to give it a try. Molasses was listed in the ingredients and though it's not normally an ingredient I would think of adding to bread, I was almost certain Kevin and I would enjoy eating this fresh made loaf. 

Sure enough! The slices are moist and chock full of the characteristic molasses flavor. I love toasting my piece, spreading thick with butter and sprinkling (*generously*) with cinnamon-sugar. 

Anadama Bread

recipe adapted from Bread Machine Bounty (BHG)

Makes 1 (1-1/2 pound) loaf

Ingredients

1-1/4 cup water

1/4 cup molasses

3 Tbsp shortening or margarine

3 cups flour

1/2 cup cornmeal

3/4 tsp salt

2 tsp yeast

Directions

Combine ingredients in bread machine bowl in the order listed. Use the dough cycle (or white bread bake cycle.) When cycle is complete turn dough out onto a lightly floured surface. Roll into a large rectangle, roughly 9 inches wide, and begin rolling into a loaf, pinching together after each turn. Place in a greased 9x5 inch pan and let rise in a warm place for 30-45 minutes, or until risen 1 inch above the edge of the pan. Bake at 350 degrees for 22 minutes (or until loaf sounds hollow when tapped). Turn out onto a wire rack to cool completely before slicing. 

Serve with butter, or honey, or jam. 

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Jalapeno Cheddar Cornbread Loaf Recipe

originally posted March 19, 2009

Ever since I made this loaf of bread (nearly 4 years ago!) my husband has been occasionally asking me to make it again. I give him my sincerest apologies (and I don't know what I was thinking waiting this long. This bread is AMAZING. So moist, but also light. And the flavor is perfect. Not too intense, but you can't resist it.)

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This recipe is from one of my Better Homes and Gardens cookbooks called Bread Machine Bounty. That title should tip you off right way. This recipe only has the ingredients listed and assumes you will allow the bread machine to do all the work. If you'd like to prepare it by hand, I can improvise those instructions for you by request.

The loaf turned out fairly small and mis-shapen which is exactly how Kevin likes it! (*note it turned out very different the second time. Not sure why, but round 2 was much better. moist, light, and high rising.)

Jalapeno, Cheddar, and Cornbread Loaf

For a 1-1/2 Pound Loaf:

Ingredients

1-1/4 cup Buttermilk (this can be created by adding just under one tablespoon of vinegar to milk.)

2 tsp shortening

3 cups bread flour (all purpose worked fine for me.)

3/4 cup shredded cheddar cheese with jalapeno peppers or Monterey Jack cheese with jalapeno peppers. (I shredded colby cheese and just finely chopped up 4 of 5 jalapeno rings.)

1/2 cup cornmeal

1 Tbsp sugar

1 tsp salt

2 tsp active dry yeast or bread machine yeast

Directions

Add ingredients to machine according to manufacturer's directions.(Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select desired cycle and bake. (If you're like me, select the dough cycle and roll out the dough. Let rise in a loaf pan until 1 inch above the edge. Bake 350 degrees for 22 minutes.)  Cool on wire rack at least 30 minutes before slicing.

Monkey Bread Recipe (Bread Machine)

For extra-special weekend mornings or just because you're craving something warm, gooey and oh-so-sweet, you must indulge in this Monkey Bread. I had previously experienced the traditional version of Monkey Bread which included pre-made biscuit dough. That form of this sweet treat was certainly delicious, but I wanted to try my hand at the from-scratch method. I kept it slightly more simple by using a bread machine dough cycle rather than making the dough by hand. win-win, I say. :)

The lovely loaf was devoured quickly. I recommend pulling apart each piece with your fingers. None of this "fork" stuff for Monkey Bread. ;)

Monkey Bread Recipe (Bread Machine)

recipe by adorkablerecipes.blogspot.com

Ingredients

for the dough

1 cup water

2 Tbsp margarine or butter, softened

1 egg

3-1/3 cup flour

1/4 cup sugar

3 tsp yeast

1 tsp salt

for coating

1/2 cup sugar

1 Tbsp cinnamon

1 egg plus 1-2 Tbsp water, beaten

for glaze

1/2 butter (1 stick)

1/2 cup brown sugar

2 Tbsp water

1 tsp vanilla extract

Directions

Combine first 7 ingredients in your bread machine pan and select the "dough" setting. (This should take approximately 1-1/2 hours.)

When the dough cycle is complete, roll the dough onto a lightly floured surface creating an 8x8 inch square. Use a large knife or a bench scraper to cut the dough into 64 equal pieces.

Prepare a bundt pan by coating it lightly in shortening. 

Stir together sugar & cinnamon in a cereal bowl and in a separate bowl beat together egg with water. Lightly brush the dough squares with the egg, then take one piece at a time, dip it in the egg (letting excess drain off) and roll in the sugar-cinnamon mixture to generous coat. Arrange in the bundt pan in even layers. 

At this point you may choose to cover and refrigerate the bread before its second rise. If you choose to refrigerate, allow 2 full hours to rise before baking (rather than just 1). 

Cover with a towel or plastic wrap and let rise for 1 hour.

Preheat oven to 350 degrees. 

In a small sauce pan, combine butter, brown sugar and water and bring to a light boil for 2 minutes. Remove from the heat and stir in vanilla extract. Pour over the dough. 

Bake for about 25 minutes.

Turn out onto a large platter to serve. Serve while warm. 

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Whole Wheat Sandwich Bread (Bread Machine) Recipe

This is my favorite whole wheat bread recipe so far! It uses basic ingredients, but results in a high rising loaf that slices wonderfully for sandwiches. You will impress your fans with this homemade bread. :)

Whole Wheat Sandwich Bread (Bread Machine) Recipe

recipe adapted from The Big Book of Bread Machine Recipes by Donna Rathmell German

Ingredients

3/4 cup water

3 Tbsp butter or margarine

1 egg

2 Tbs sugar

1  tsp salt

1 cup whole wheat flour

2 cups flour

1-1/2 tsp yeast

Directions

Add ingredients to the bread machine bowl in the order listed (or as directed by the machine manual.) Select the whole wheat, sweet, or basic cycle OR choose the "dough" cycle (my favorite.)*

*If selecting the dough cycle, once the cycle is complete, lightly flour a clean surface. Turn the dough onto the counter and roll or press into a large rectangle (approximately 15 inches by 9 inches). Begin rolling the dough up along the length of the rectangle, pinching the dough together after each roll. Make the final pinch of the loaf and transfer to a loaf pan to rise for 30-60 minutes, until two inches above the edge of the pan. 

Bake at 425 for 20 minutes or until golden and hollow sounding when tapped. Let cool completely before slicing. 

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French Bread Recipe (Bread Machine)

*this recipe was originally posted May 11, 2010

I am a bread lover through and through. This version of French bread is rustic and beautiful. Not to mention incredibly easy with the help of a bread machine. If you love your bread machine as much as I do, this recipe is a must! (If you don't own a bread machine, check out a few yard sales this spring/summer. You'll find at least one for probably between $2 and $10. worth it.) Your family will love you forever. 

French Bread Recipe (Bread Machine)

recipe from my bread machine recipe book

Makes 1 loaf (serves 7-10)

Ingredients

1 cup plus 2 Tbsp water

2 tsp margarine or butter, softened

3 1/4 cups flour

1 Tbsp sugar

1 1/2 tsp salt

1 3/4 tsp regular active or bread machine or quick acting yeast 

Directions

Add ingredients in the order listed--creating a well in the flour to add sugar, salt, and yeast. Place pan in machine and select "dough" cycle. 

When cycle is complete turn dough out onto a lightly floured surface. Form into a 15x5 inch rectangle. Roll up along the longest length of the dough, pinching after each roll. Place dough log on a large baking sheet. Make 3-4 shallow diagonal slits in the dough. Cover with a light cloth and let rise 30-60 minutes, or until double. Bake at 425 degrees for 20 minutes or until loaf is lightly browned and sounds hollow when tapped. 

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100% Whole Wheat Bread Recipe (Bread Machine)

For the sake of comparison, I decided to give the bread machine a chance to stand up to that delicious handmade 100% Whole Wheat Bread I made recently. I have to say, the results were quite delicious. Because the bread machine makes life so easy, I would probably use this recipe most of the time. But I know I'll keep loving the handmade version.

100% Whole Wheat Bread Recipe (Bread Machine)

recipe adapted from Sunbeam Deluxe Bread Baker Manual

Yields 1 loaf

Ingredients

1-1/4 cup Water

2 Tbsp Canola Oil

2 Tbsp Honey 

3 cups Whole Wheat Flour

1 tsp Salt

2 tsp Yeast

Directions

Add ingredients to your bread machine pan according to manufacturer's directions. Select the "dough" setting, if desired. Otherwise, bake from start to finish in the bread machine. If using the dough cycle, wait until the dough is finished. Turn dough onto a lightly floured clean, dry surface. (For visual instructions click HERE.)Form into a 8x15 inch rectangle. Roll up along the length of the dough pinching after each turn. Place the log into a loaf pan that has had the bottom sprayed with non-stick spray. Use the non-stick spray on the top of the loaf to assist with browning without adding fat. Cover with a light tea towel and let rise 30 minutes or until almost double--dough should be risen a bit about the edge of the loaf pan. Bake at 425 for 20 minutes--until golden brown and hollow sounding when tapped. Allow to cool completely on a wire rack before slicing.  

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Sandwich Buns (a la Bread Maker)

I am a loyal fan of the Light Brioche Buns recipe from Annie, but on the day I decided to make these delicious Homemade Sloppy Joes for our small group to share, I didn't have the time. I opted for a bread-maker alternative, and I'm SO glad I did. Having this little number in my recipe arsenal is a good thing. 

I adapted my bread machine manual's recipe for Dinner Rolls into this sandwich bun recipe and they turned out delicious--a beautiful crust, soft and slightly sweet interior, and the sturdiness necessary to hold up to the Sloppy Joe (or any sandwich of choice.) I real winner!

Sandwich Buns (a la Bread Maker)

recipe adapted from Sunbeam Bread Maker Manual

Makes 12-15 buns

Ingredients

1 cup water

2 Tbsp oil or softened butter

1 egg

3-1/4 cup flour

1/4 cup sugar

1 tsp salt

3 tsp dry active yeast

Directions

Place all ingredients in bread pan according to manufacturer's instructions. Select the "dough" cycle. 

Once the dough is completed, preheat the oven to 425 degrees F. 

Grease a cookie sheet. Divide dough into 12-15 equal pieces. Shape into a slightly flattened sphere, smaller than desired final size. Dough will expand. Place buns 2 inches apart on the cookie sheet. Spray with non-stick cooking spray or brush with butter or egg wash, if desired. Cover with a lightweight towel and let rise 30 minutes, until nearly double.  

Bake 12-15 minutes or until golden brown. 

Homemade Whole Wheat Bread (with step by step photos!)

This post has been edited to add lovely photos detailing my every move as I take a lump of dough and create a loaf of deliciousness. 

I know I've posted a few bread recipes in the past, but this is the one I use a couple times a week. I have stopped purchasing store bought bread because this is so healthy and so easy to make. I know exactly what ingredients it contains and it's much much cheaper. 

I use my bread machine to make the dough which takes an hour and a half, then I roll out the dough, let it rise and bake in a loaf pan--this is just because I prefer the texture and shape of the loaf to the bread machine loaf. 

Ingredients

1-1/4 cup water

1 Tbsp butter or margarine, softened

1-1/2 cup whole wheat flour

1-1/2 cup white flour (you can change the proportions of these flours as long as they total 3 cups)

1 tsp sugar (the recipe called for 1/4 cup. yikes!)

1 tsp salt

2 tsp active yeast 

Directions

Put all ingredients in bread machine in the order of the manufacturer's directions. Use the "dough" cycle. When it's finished roll out on a lightly floured surface into an 8 inch by 12-15 inch rectangle. Roll up along the length of the dough pinching after each turn. Place the log into a loaf pan that has had the bottom sprayed with non-stick spray. Use the non-stick spray on the top of the loaf to assist with browning without adding fat. Cover with a light tea towel and let rise 30 minutes or until almost double--dough should be risen a bit about the edge of the loaf pan. Bake at 425 for 20 minutes--until golden brown and hollow sounding when tapped. Allow to cool completely on a wire rack before slicing.  

note: I keep my loaf in a used bread bag. I slice it as I go rather than all at once--this keeps the loaf fresh and moist. 

And now, for your step-by-step viewing pleasure:

1. Remove your rings and lightly flour your surface.

2. I used a nonstick baking mat as my rolling surface.
It's a bit more sanitary then the counter and much easier to clean AND it a hundred times better at keeping the dough from sticking

3. Dough from bread machine pan, prepare to become delicious.

4. Dump the dough out of the machine pan.
It's a globby mess.
You will want to flour your hands to keep from becoming a doughy mess.

5. Roll the dough around, sprinkling lightly with flour.

6. Shape the dough into a log as you're rolling it around in the flour.

7. Use your fingers to flatten the dough, release the air bubbles, and created a nice rectangle.

8. Here we have a perfect rectangle with my hand as a sizing comparison guide for your convenience. you're welcome. :)

9. Now the fun part!
Start rolling the dough towards you along the long side of the rectangle.
Pinch the seam after each rotation.

10. pinch. pinch. pinch.

11. pinch.

12. the final pinch and seal!

13. Turn the lovely roll over and drop in the loaf pan, seam side DOWN.

14. Spray with non-stick cooking spray.

15. Cover with an adorable tea towel. 

I like this vintage one my mom gave me.

It's really from the 70s too! *wink*

16. hello, there, love!

 17. Here we have the loaf after 35 minutes of rising on the warming oven (set on top of oven while it's preheating)

18. Bake at 425 for 20 minutes until the loaf is golden and sounds hollow when tapped. 

19. Slice as you need (not all at once) to preserve freshness!

French Bread

With a bread machine on hand, this loaf of French bread couldn't be any more perfect. 

Unbelievably soft on the inside.

Perfectly crisp on the outside. 

You can't beat it.  

For large (1 1/2 pound) loaf

Ingredients

1 cup plus 2 Tbsp water

2 tsp margarine or butter, softened

3 1/4 cups flour

1 Tbsp sugar

1 1/2 tsp salt

1 3/4 tsp regular active or bread machine or quick acting yeast 

Directions

Spray inside of bread machine pan with non-stick spray. Add ingredients in the order listed--creating a well in the flour to add sugar, salt, and yeast. Place pan in machine and select "dough" cycle. 

When cycle is complete turn dough out onto a lightly floured surface. Form into a 15x5 inch rectangle (or two small rectangles). Roll up along the longest length of the dough, pinching after each roll. Place dough log on a large baking sheet. Make 3-4 shallow diagonal slits in the dough. Cover with a light cloth and let rise 30-60 minutes, or until double. Bake at 425 degrees for 20 minutes or until loaf is lightly browned and sounds hollow when tapped. 

Bread Machine Pizza Dough

This is a Friday night tradition for Kevin and I.  It's so easy to throw together, I can't imagine buying a store-bought crust! We look forward to our Friday evening tradition of this pizza and a library-borrowed movie. And the great part about making pizza dough is you can save half for later in the freezer and you have even less work to do next Friday!

Feel free to add spices such as garlic or Italian seasoning into the dough before mixing for additional flavor.   

Ingredients

1 cup plus 2 Tbsp water

2 Tbsp cooking oil or olive oil

3 cups bread flour (OR 2 cups flour plus 1 cup whole wheat flour OR 1 1/2 cups flour plus 1 1/2 cups wheat flour)
1 tsp sugar

1 tsp salt

2 1/2 tsp active dry or bread machine yeast

Directions

Add the ingredients to machine according to manufacturer's directions.  (Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select dough setting.  When the cycle is complete (approximately 2 hours), remove dough from machine.  Divide in half and either make two pizzas or freeze half for later. (To use frozen dough, remove from freezer 4 hours ahead of time and thaw on the counter. OR place in refrigerator to thaw for 8 hours. Continue as directed).  

Preheat baking stone in oven to 500 degrees. 

Sprinkle a pizza peal or parchment paper or silicon baking mat with cornmeal or flour.  Shape dough into a desired size using hands and a rolling pin, if desired.  Be sure the dough has not adhered itself to the mat. It needs to slide around easily to transfer to baking stone. Top dough as desired.  When oven and stone are preheated, gently slide the prepared dough onto the stone. Bake 18-22 minutes or until cheese is bubbly and golden brown.  Let pizza rest for 3-5 minutes, slice and serve. 

Oatmeal Bread

While visiting my local library this week, I was browsing the recipe book section as per usual and stumbled upon  Betty Crocker's Best Bread Machine Cookbook.  This little baby is chock full of amazing recipes, providing nearly endless ways to enjoy the large kitchen appliance known as the bread machine.  Seriously.  You need to invest in one of these inventions.  Who doesn't love a loaf of freshly baked (in your own kitchen!) bread?!  

I needed to bake a loaf for the days to come as we finally finished up the store bought bread and so I asked Kevin if he had a preference as to the variety of bread.  He mentioned "oatmeal" and I found this recipe right away.  I made a few minor alterations which have been noted.  

This loaf turned out beautifully and is equally delicious!  Slather on some butter and you've got yourself a great snack, toast for your morning breakfast or use the slices to make the best sandwich you'll ever taste. 

Ingredients for a 1 1/2 pound loaf

1 1/4 cup water

2 Tbsp margarine or butter, softened

3 cups bread flour (OR 2 cups flour plus 1 cup whole wheat flour)

1/2 cup old fashioned or quick cooking oats

3 Tbsp packed brown sugar

2 Tbsp dry milk

1 1/4 tsp salt

2 tsp bread machine or quick active dry yeast

Directions

Add ingredients to bread machine pan in the order recommended by the manufacturer.  (Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select the Sweet or Basic/White cycle.  Use Light crust color option. Remove bread from pan and cool on wire rack.

Alternatively, select dough cycle.  When finished remove from pan and turn onto a lightly floured surface.  Roll out to a 9x12" rectangle. Roll dough tightly, pinching seams together after each turn.  Place in a greased 9x5 inch loaf pan.  Let rise for 30 minutes or until doubled in size. Bake at 425 for 17 minutes.  Turn out of pan immediately and cool on a wire rack.  

Swirled Cinnamon-Apple Bread

If you have a bread machine, this recipe is a must! It's perfectly delicious and (I believe) tastes just like the cinnamon swirl bread you can buy in the store. It's amazing as toast, but if you like apples and you like cinnamon than you should like this bread any old way. Kevin was a huge fan...as was I!

This recipe is from Better Homes and Gardens: Bread Machine Bounty.

Ingredients

1/3 cup milk

1 egg

2 Tbsp butter or margarine

2 cups flour or bread flour

2 Tbsp sugar

1/2 tsp salt

1 tsp active dry or bread machine yeast

1/2 cup peeled, shredded apple (about 1 apple)

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3/4 cup peeled, finely chopped apple

1/4 cup toasted chopped walnuts or pecans (this would be amazing, but we had none and it was fine without!)

1/4 cup brown sugar

1 tsp ground cinnamon

1 Tbsp butter or margarine

Powdered sugar

Add first 8 ingredients to machine according to manufacturer's directions. (Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select dough cycle.

When cycle is complete, remove dough from machine. Cover and let rest 10 minutes. Meanwhile, for filling, in a medium mixing bowl stir together the chopped apple, walnuts, brown sugar and cinnamon. Set aside.

On lightly floured surface roll dough into a 14x9 inch rectangle. Spread with 1 Tbsp margarine or butter and filling. Beginning at both short ends, roll each end up jelly roll style to the center (I totally missed this and rolled it all one direction...it worked just fine). Place loaf, rolled side up (or down if rolled in one direction like I did), in a greased 9x5x3 inch loaf pan. Cover and let rise till almost double (about 30 minutes).

Bake in a 350 oven for 30 minutes or till bread sounds hollow when top is tapped with your fingers. If necessary loosely cover with foil the last 10 minutes to prevent overbrowning. (I ended up baking it for almost 20 extra minutes and it still wasn't sounding hollow as most loaves do, but it looked done so I called it done and it was fine.) Remove from pan. Cool on wire rack. Sprinkle with powdered sugar before serving.

Buttermilk-Oatmeal Bread

I plan on making most of our bread (at least for the time being) simply because it is extremely inexpensive and also it happens to be totally delicious. It's so nice to have a bread machine because I can just toss the ingredients in, hit "dough" cycle, wait 1 hr. 50 minutes and then bake the loaf in my own pan--creating a more moist and aesthetically pleasing bread. :)

This recipe is from my Bread Making Bounty library sale find. This particular bread is hearty just like I was hoping. And it's low in calories and fat! You can't beat it!

For a 1 pound loaf

3/4 cup buttermilk*

1 Tbsp honey

1-1/2 tsp margarine or butter

1-3/4 cups flour

1/3 cup rolled oats (toasted or not)

1/2 tsp salt

1 tsp active dry or bread machine yeast.

*To make your own buttermilk, simply add 1 Tbsp lemon juice or vinegar to milk totaling one cup. Let sit 5 minutes and stir. (Milk will look curdled.)

Add ingredients to machine according to manufacturer's directions. (always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select the desired cycle. If you choose the dough cycle continue with these instructions: After the dough is complete turn out onto a lightly floured surface. Let it rest for 5 minutes. Roll dough into a 9x15" rectangle. Roll towards you along the length of the dough, pinching each roll tightly with your fingers. Place in a greased loaf pan, brush with oil, cover loosely with a towel, and let rise 30 minutes or until doubled. Bake at 425 degrees for 20-25 minutes, or until loaf is golden and sounds hollow when tapped.

White Bread

For some reason, everyone who eats this bread thinks it's manna from heaven. Seriously, they can't stop raving about how amazing it is. Kevin especially. I feel a little guilty taking any amount of credit for it when all I did was throw 6 ingredients into the bread machine, hit dough setting then roll it out and roll it up into a loaf pan to bake. Simple. So if you don't have a bread machine, I recommend one. Look for them at consignment shops or garage sales. That's where my mother in law found me...for $2.00!

The only reason I don't feel completely ashamed for saying "Thank you" after the compliments is that I actually can and do make bread by hand so it's not like I'm totally cheating. :D

Ingredients (for 1 pound loaf)

3/4 cup milk

1 1/2 tsp shortening or margarine

2 cups bread (or all purpose) flour

2 tsp sugar

1/2 tsp salt

1 tsp yeast

Add ingredients to bread machine according to manufacturer's directions. (always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select your preferred setting. (I like to chose the "dough" setting so that I can bake it up in a loaf pan. The shape of our bread machine is not ideal for looks or for slicing, but you do what you want.) If you selected the "dough" setting, let the machine do it's thing. Then, preheat the oven to 425 degrees. Remove the dough and place a lightly floured surface. Let it relax for 5 minutes. Using a rolling pin, roll dough out into an 18x9 inch rectangle. Roll dough up tightly, beginning at the 9 inch side. Press with fingers to seal after each turn. Pinch edges of dough into roll to seal.

Place seam side down in pan. Brush lightly with butter or veg. oil. Cover loosely and let rise in a warm place (like on the preheating oven) for 35-50 minutes or until dough has doubled in size.

Bake for 22-25 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pans to a wire rack to cool.

Onion Pepper Bread

This was the softest loaf of bread I have ever made. And it was absolutely scrumptious--assuming you like the spicy bite of onion, garlic and pepper. Kevin and Ben really loved this intense white bread--it disappeared quite quickly.

Ingredients for 1 pound loaf

1 cup chopped onion (I used more like 1/4 to 1/2 cup as the onions were extremely potent.)

1-2 cloves garlic, minced

1 tbsp butter or margarine

3/4 cup milk

2 cups flour

2 tsp sugar

1/2 tsp salt

1/4 to 1/2 tsp coarsely ground pepper

dash crushed red pepper

1 tsp active dry yeast

In a medium skillet cook onion and garlic in hot margarine or butter till onion is tender but not brown, stirring occasionally. (I actually forgot this step and it still turned out wonderfully...so it's your call!) Cool slightly. Using a bread machine to do the "hard" work of mixing and kneading and rising, add ingredients to machine (use non-stick spray to coat the sides) according to manufacturer's directions, adding the onion mixture with the milk. (Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Spread the dough out onto a floured surface and roll into a 9x18" rectangle. Roll the dough, pinching each roll tightly and place in a greased 9x5" loaf pan. Bake at 425 degrees for 25 minutes, or until golden brown and loaf sounds hollow when tapped.

Honey Wheat Rolls/Sandwich Buns

In an effort to prepare in advance for the bridal shower I am planning, I decided to bake the sandwich rolls and freeze them until the party day.  It was completely simple to throw together if you have a bread machine.  This recipe was recommended by recipezaar.com. The only hands on work that is necessary is shaping the dough into the rolls or bun sizes of your preference (keeping in mind that they will rise for an hour--doubling in size--and then bake--which will increase their size yet again).  Enjoy!

Ingredients

1 1/4 cups warm 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 shape into rolls by pinching and pulling the dough into balls, with smooth side facing up.

Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 10 to 15 minutes.

Alternative: These can be stored after shaping in the refrigerator until ready for rise.

Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need.

They should be approximately double the size after shaping.

Bake as usual.