Bread machines have become more & more popular lately. A lot of homes now are equipped with bread machines, especially with the growing popularity of bread as a healthier substitute for heavy meals. Bread machines are easy to use and come equipped with manuals for omplete instructions. The very first bread maker was marketed and released in Japan in 1986. It took a while before it became popular in U.S. and the U.K. The most popular manufacturers of bread machines include Black & Decker, Panasonic, Breville, Cuisinart, Moulinex, Toastmaster, Kenwood Limited and DeLonghi. Bread machines usually have different cycles for each type of dough.This includes whole grain dough, straight white bread and European-style dough.

But the newer bread machines have automatic timers which allow it to operate even without someone operating the equipment. Contrary to popular belief, you could actually use bread machines to create more than just your plain loaf of bread. You could use it to create delicious bread varieties such as Cinnamon Raised Bread. Cinnamon Raised Bread would be great breakfast accompaniments as well as perfect partners with after-meal coffee.

Use your own bread maker to create tasty and delicious Cinnamon Raised Bread that you and your family can enjoy every morning.Here’s a recipe to create that delicious Cinnamon Raised Bread.

You will need the following ingredients:

400 grams whole flour

2 tsps yeast

150 grams bread flour

3/4 tsp cinnamon; ground

100 grams mixed fruits/raisins

1/2 tsp salt

1 1/4 c water

1.5 tbsps sugar (brown)

1.5 tbsps oil (sunflower)

1.5 tbsps whey (powdered)

2 tbsps gluten

Get a pan big enough for the mixture and put all your ingredients inside your pan. Choose the appropriate cycle in your bread maker. Refer to your manual for this. Place pan inside your machine then let it run continuously for about ten minutes. Afterwards, check your dough’s consistency. Dough must have that sticky consistency. If consistency is not there yet, add in a teaspoon of water and cook for several minutes.

Do these steps until you get the exact texture for your dough. Since machine is automatic, it will finish off kneading all by itself then will shift to its baking cycle. After bread maker has completed its cycle, let bread cool inside your pan (10 mins.). This will allow crust to soften some more. After bread has cooled enough, cut it using a sharp knife. Place a bit of butter on top if preferred. This bread will be excellent for serving with coffee or tea. The Cinnamon Raisin Bread will stay good for quite a few days if stored properly.

Quick Raspberry Jam

Ingredients:
2 1/2 cups raspberries
1 3/4 cup sugar
2 ounces liquid pectin

Directions:
Cut up about 2 1/2 cups of fresh fruit. Place all ingredients into the bread pan. Insert bread pan into bread maker. Select “Basic” setting. Press Start/Stop for 1 second to begin the mixing process. Allow this mixing to continue for no more than 6 min. Press Start/Stop for 3 sec. to stop this cycle. Select “Bake” setting and press Start/Stop button for 1 second to start the baking program. After 60 minutes the Bake cycle is finished. Remove the bread pan with oven mitts. Let cool for 45 min., and then put your contents into glass jars. Close tightly and store in refrigerator. Use same recipe for strawberry and blueberry jams.

No-Butter Cinnamon Rolls

Ingredients:
3/4 tablespoon warm water, plus
2 tablespoons warm water
1 1/2 tablespoons safflower oil
1 1/2 tablespoons honey
1/4 teaspoon liquid lecithin
2 cups whole-wheat flour
3 tablespoons whey powder
2 teaspoons gluten flour
2 teaspoons egg substitute
3/4 teaspoon sea salt
1 1/2 teaspoons active dry yeast

Glaze:
1/4 cup almond butter
1/4 cup safflower oil
1/2 cup honey
1/2 cup whey powder

Glaze Sprinkle:
2 teaspoons cinnamon
1/2 cup raisins or nuts (optional)

Directions:
1. Put all the dough ingredientsinto the bread pan in the order listed.
2. Select “Dough Setting”.
3. Place doughon a lightly floured counter or cutting board.
4. Flattenit out slightly and rol it into a 10×12″ rectangle.
5. Stir glaze ingredients toghether until smooth.
6. Warm gently ina saucepan for a few minutes if too stiff.
7. Spread half the glaze over the rectangle of dough,leaving a narrow border all around.
8. Sprinkle cinnamon and,if desired raisins or nuts over the gaze.
9. Beginning at one long side, roll dough into a cylinderand pinch the seam to seal.
10. Cut rolled dough into 12 1″ slices.
11. Using safflower oil, lightly oil a 10″ round cake pan.
12. Spread remaining glaze mix over bottom of prepared pan.
13. Set rolls in pan on top of glaze and cover with plastic ordamp cloth.
14. Let rolls rise in a warm place until doubled in volume.
15. (45 minutes to an hour).
16. Preheat oven to 350.
17. Set pan on a baking sheet and bake on the center rack of theoven for 15 to 20 minutes.
18. (Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert pan onto a service platter andletthe glaazedrip down sides of the rolls.
19. Scrape any remaining glaze from pan onto the rolls and serve warm whenever possible!

Bread Machine Doughnuts

Ingredients:
3/4 cup milk or water
2 large eggs
4 tablespoons melted butter
1 teaspoon salt
1/3 cup sugar
3 1/4 cups all-purpose flour
4 teaspoons yeast
vegetable oil (for frying)

Directions:
1. Place ingredients in bread machine according to manufacturer and set to dough setting.
2. When cycle is done, remove dough, punch down and let rest 10 minutes.
3. On lightly floured surface, roll out dough to 1/2-inch thick.
4. Cut with floured doughnut cutter.
5. Place on lightly greased baking sheet and let rise about 1 hour or until very light.
6. Fry in preheated 375*F (190*C) oil, a few at a time, about 1 minute, each side.
7. Drain on paper towel.
8. Glaze or dust with powdered sugar, as desired.
9. Makes about 24 doughnuts.

Oreo Cookie Bread

Ingredients:
3/4 cup milk
1 egg
3 tablespoons sugar
3/4 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
3/4 cup Oreo cookies (crushed)

Directions:

1. Bake according to manufacturer’s instructions.
2. Adding the Oreos during the raisin-bread cycle.
3. Or five minutes before the final kneading is finished.
4. Slice and serve with ice cream, or coat individual pieces with icing and store in refrigerator.

Chocolate Chip Zucchini Bread

Ingredients for two loaf pans:
1 zucchini
3 eggs
1 cup applesauce
2 cups sugar
1/2 cup vegetable oil
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups flour
6 ounces chocolate chips
1/2 cup cocoa

Directions:
Grease and flour two loaf pans. Set aside.

Grate zucchini to two equal cups. Add the next four ingredients to the zucchini. Add the rest of the ingredients. Divide batter between the loaf pans.

Bake at 350 degrees for 45 minutes. Lower temperature to 300 degrees and bake an additional 15 minutes.

Easy Zucchini Bread

Ingredients for one loaf:
3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp. vanilla
2 tsp. cinnamon
1/2 cup nuts
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder

Directions:
Stir together eggs, oil, sugar, zucchini. Sift together flour, soda, salt, cinnamon, and baking powder. Add to zucchini mixture. Stir in vanilla and nuts. Bake at 325 degrees for 1 hour. You may need 15 minutes more. Cool completely before freezing. Makes 2 loaves.

Low Fat Zucchini Bread

Ingredients for one 8 1/2 x 4 x 2 1/2 pan:
1 5-inch zucchini
1 1/2 cups whole wheat flour
2 tablespoons low fat soy flour
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg or egg substitute equal to one large egg
1 8-ounce can unsweetened crushed pineapple
1/2 cup raisins

Directions:
Prepare one 8 1/2 x 4 x 2 1/2 inch loaf pan with oil, lecithin, or light spray.
Finely grate the zucchini, let drain while you combine dry ingredients.
Preheat oven to 350° F.
In a large bowl mix together the flours, dry milk, baking soda, and salt. Set aside.
In blender, puree on high speed the applesauce, egg or equivalent, pineapple with juice and raisins.
Add wet stuff to dry, moisten evenly. Squeeze out zucchini and add to batter, mix.
Pour batter into prepared loaf pan and bake 70 minutes at 350° F until browned and inserted cake tester comes out clean.
Remove bread from pan, cool to room temperature.
Wrap and chill. This recipe freezes well.

Gluten Free Zucchini Bread

Ingredients for one 9 x 5 loaf:
2/3 cup white rice flour
2/3 cup sweet rice flour (available from Asian supermarkets)
1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum (available from health food stores)
1/8 teaspoon salt
1 stick butter (not margarine)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts

Directions:
Preheat oven to 350 degrees. Lightly grease one 9 x 5 loaf pan; dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs and briefly beat until well mixed.

Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.

Pineapple Zucchini Bread

Ingredients for three regular bread pans:
3 eggs
2 cups sugar
1 teaspoon vanilla
1 cup oil
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup drained crushed pineapple
1/2 cup raisins
3/4 to 1 cup maraschino cherries, halved
2 cups unpeeled grated zucchini
1 cup chopped nuts

Directions:
Mix the eggs, sugar, vanilla and oil. In a separate bowl mix the baking powder, cinnamon, nutmeg, flour, salt and soda. Add to the wet ingredients. Add the remaining ingredients to the mixture.

Pour into 3 greased bread pans. Bake 1 hour at 350 degrees, or until it tests done. Cool and remove from pans. Flavor is best if stored wrapped in refrigerator overnight before slicing.

Savory Zucchini Bread

Ingredients for one 13 x 9 x 2 inch pan:
1 cup biscuit mix
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon oregano
1/2 cup Parmesan cheese
Red pepper or Tabasco
2 tablespoons parsley, chopped
1 clove garlic, crushed
1/2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced

Directions:
Mix all ingredients, adding zucchini last after other ingredients are well mixed.
Bake zucchini bread at 350° F for 25 minutes in a greased 13×9x2-inch pan.

Walnut Zucchini Bread

Ingredients for two 9 x 5 loaf pans:
3 eggs
1 cup vegetable oil
2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped walnuts
1/2 to 1 cup raisins or dates, optional

Directions:
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

Mix lightly together flour, salt, baking soda, baking powder, and cinnamon. Add dry ingredients to first mixture, stirring till blended. Stir in walnuts, and raisins or dates, if using.

Pour batter into two loaf pans, 9×5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean. Cool and serve or wrap and freeze.

White Chocolate Zucchini Bread

Ingredients for two 4 1/2 x 8 1/2 inch pans:
3/4 cup butter or margarine, softened
1 3/4 cup sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded unpeeled zucchini
3/4 cup chopped pecans, toasted
3 ounces white baking chocolate, coarsely chopped

Directions:
Preheat oven to 350 degrees. Line two 4-1/2×8-1/2 inch pans with waxed paper; grease waxed paper.

In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat until smooth. In a small bowl combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in zucchini, pecans and chocolate.

Spoon into prepared pans. Bake 55 to 60 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pans 5 minutes.

Remove from pans and cool completely on a wire rack. Store in an airtight container.

Whole Wheat Zucchini Bread

Ingredients for one 4 x 8 loaf pan:
3/4 cup whole wheat flour
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/4 cup sugar
1 teaspoon vanilla
2 tablespoons Butter; melted
1 1/2 cups finely shredded; unpeeled zucchini
1/2 cup Raisins

Directions:
Preheat oven to 350°.

Combine flours, baking powder, baking soda, and spices. In another bowl, combine egg, sugar,
vanilla, and butter until well blended. Add zucchini and raisins. Combine wet and dry mixtures together until moistened.

Place in a 4X8 nonstick loaf pan or one that has been sprayed with a nonstick cooking spray.

Bake 50 minutes, or until toothpick comes out clean. Cool in pan 10 minutes, then turn out onto
rack to finish cooling.

Zucchini Bread

Ingredients for two regular loaf pans:
3 eggs
1 cup oil
2 cups shredded raw zucchini
1 3/4 cups sugar
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups flour

Directions:
Put zucchini in a strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans.
Bake 1 hour at 350 degrees F.

Whole Wheat Irish Bread

Ingredients for 1 pound loaf:

3/4 cup buttermilk
1 tbsp cooking oil
1 cup bread flour
1 cup whole wheat flour
2 tbsp brown sugar
1/2 tsp salt
2 tsp caraways seed
1 tsp active dry yeast or bread machine yeast
1/2 cup dark raisins

Add ingredients to machine according to manufacturer’s directions.

Spinach-Feta Whole Wheat Bread
Ingredients:

1 cup water
2 tsp sugar
1 1/2 tbp extra-virgin olive oil
1 tsp salt
1 1/2 tsp dried oregano
1 1/2 cups whole wheat four
1 1/2 cups bread flour
1 1/2 tsp yeast
2 tsp whole wheat flour
6 ounces crumbled feta cheese
1 cup coarsely chopped fresh spinach

Directions:

1. Pour the water into the pan at room temperature.

2. Add the rest of the ingredients according to the manufacturer’s instructions, except for the feta cheese, spinach and the 1 tsp of whole wheat flour. Make an indentation in the center of the dry ingredients and add the yeast.

3. Set your machine to the Basic or Whole Wheat cycle. Set the crust on Medium. Press Start.

Note: the dough should be soft and smooth. Add water and/or baking soda, 1 tbsp at a time, to achieve the correct texture.

4. Toss the feta cheese with the 1 tbs of whole wheat flour.

5. When the kneading cycle is complete remove the dough from the pan. Do not turn off the machine.

6. Knead the spinach and cheese into the dough.

7. Return the dough into the machine and allow it to finish the bread.

Seven Grain Bread

Ingredients for a 2-lb loaf:
1 1/2 cups water
4 1/4 cups bread flour
2/3 cup seven-grain cereal
2 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoon salt
2 tablespoons butter
2 teaspoons dry active yeast

Directions:
Set to Basic cycle. Add ingredients according to manufacturer’s instructions. When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Whole Wheat Bread

Ingredients for a 2-lb loaf:
1 1/3 cups milk
1/4 cup water
2 tablespoons honey or sugar
4 teaspoons margarine or butter
2 cups whole wheat flour
2 cups bread flour
1 teaspoon salt
1 1/4 active dry yeast

Directions:
Add ingredients according to manufacturer’s instructions. Select Basic cycle. When baking cycle has ended, let cool to room temperature before slicing.

Honey Whole Wheat Bread

Ingredients:
1 1/8 cups warm water at 110°F
3 tablespoons honey
1/3 teaspoon salt
1 1/2 cups whole-wheat flour
1 1/2 cups bread flour
2 tablespoons vegetable oil
1 1/2 teaspoons active dry yeast

Directions:
Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.

Whole Wheat Cinnamon Raisin Bread

Ingredients for one 1-lb loaf:
5/8 cup buttermilk (for Welbilt machine, add 1 tablespoon more buttermilk)
1 egg
1 cup whole wheat flour
1 1/4 cups bread flour
3/4 teaspoon salt
1/4 cup butter or margarine
2 tablespoons brown sugar
1/2 cup raisins
3/4 teaspoon cinnamon
1 1/2 teaspoons Red Star brand active dry yeast

Directions:
Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing.

Pumpkin Rolls with a Pepper-Pecan Glaze
Ingredients for the Dough:

2 tsp yeast
2 1/4 cups unbleached white flour
1 tsp kosher salt
1 tsp coarsely ground black pepper ( optional )
1/2 tsp ground cinnamon
1/2 cup mashed pumpkin or sqash
1 tbsp dark corn syrup or molasses
1/4 stick ( 1 ounce ) unsalted butter, softened
1 large egg
1/4 cup buttermilk, sour cream or plain yogurt

Note: these ingredient specifications are intended for DAK & Welbilt model bread makers. ingredient lists for this recipe in other models can be found in Desserts from your Bread Machine Perfect Every Time, by Lora Brody.

Ingredients to complete the Rolls:

3 tbsp unsalted butter, softened
9 tbsp light corn syrup
1 cup pecans, coarsely chopped
1 tsp coarsely ground black pepper

Directions:

1. All ingredients should be at room temperature. Place all the ingredients in the machine. Set for Dough or Manual then start.

2. At the end of the cycle remove the dough and place it on a lightly floured work surface. Cover the dough with a lightly greased sheet of plastic and allow it to sit for 10 minutes.

3. To prepare the glaze, melt the buter, add the corn syrup, then whisk until smooth. Divide the glaze equally between two 8-inch cake pans.

4. Mix the black-pepper and the pecan. Sprinkle 1/2 cup of the mixture over the glaze in each of the two pans.

5. Divide the dough into 16 equal pieces and roll them into balls. Place eight balls into each of the two pans, spaced evenly apart.

6. Cover the pans with a lightly greased sheet of plastic wrap. Set them aside and allow them to rise for about an hour and a half, or until they have doubled in bulk.

7. Bake the rolls in a preheated oven for 20 minutes at 400 degrees F, or until golden brown. If the rolls appear to be browning too soon, place a tented sheet of aluminum, shiny side up, over the rolls for the last 5 to 10 minutes of baking.

8. When the rolls are done, remove them from the pan. Spread any glaze remaining in the pan over the rolls. Let the rolls cool fully on a wire rack before serving.

Zuni Pepita

Ingredients:

1 3/4 cups lukewarm water
1 egg, beaten
1/4 cup pumpkin seed oil or corn oil
1 1/2 tsp active dry yeast
1 1/2 cups shelled pumpkin seeds, toasted
2 1/2 cups bread flour
1 cup whole-wheat flour
1 cup blue cornmeal
1 tbsp chopped fresth sage
2 tsp salt

Directions:

Combine all ingredients in the bread pan in the order specified by the manufacturer’s instructions. Set your machine to the Whole Wheat setting on Medium and start.

Pumpkin Pie Bread

Ingredients for 1 1/2-lb loaf:
1 cup pumpkin pie mix
2 eggs, large
4 teaspoons butter
1/4 cup oatmeal
1/3 cup raisins
1/2 cup toasted chopped pecans
1 tablespoon vital wheat gluten
3 cups bread flour
1 tablespoon fast-acting yeast

Directions:
Place all the ingredients in your bread pan in the order listed. Select the Fast cycle. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or bottom of the pan you need to add a bit more bread flour. If the dough is crumbly-not in a ball or the ball appears firm-add more water. Check on you dough until you are satisfied that a soft, sticky ball has formed.

After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.