Tired of bread machine bread recipes coming out dry and hard? This is a foolproof method for getting perfect bread every time!

Bread Machine Bread

water ((very hot))

butter ((cold- not softened))

sugar

salt

flour

quick-rise yeast

Place hot water, egg, butter, sugar, and salt in bread machine.

Add 3 cups flour. Make a small well in the flour and add yeast.

Set bread machine to &quot;dough&quot; for 90 minutes (1 hour 30 minutes) and start.

When dough is finished. Pour directly into a greased bread pan. If needed, gently turn the bread or tuck in the edges so the top is smooth.

Place bread in COLD oven and set oven to 350 degrees. Set timer for 30 minutes.

When finished baking, remove from oven and carefully remove bread from the pan (it&#039;s ok if it is sticky).

Place on a baking rack to cool and brush the top with butter. Place a towel over the bread  or place in a plastic Ziplock bag to keep from drying out.

Serve immediately or place in a plastic Ziplock bag to keep from drying out.

Remove dough from bread machine and place on a floured surface.

Knead in a little flour if dough is too sticky to handle.

Divide dough into 12 equal pieces. Fold and pinch into dough balls and place in a greased 9x13 glass baking dish.

Place in a COLD oven and set to 350 degrees. Set timer for 25 minutes.

Remove rolls from oven and brush with butter.

If Making Rolls:

https://content.jwplatform.com/videos/hMFdPjKL.mp4

How to Make Bread Using a Bread Machine

Here is a great recipe for bread machine rye bread. This bread is used for classic sandwiches such as the Reuben Sandwich, Ham &amp; Cheese on Rye, etc. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.

Bread Machine - Rye Bread

Butter

Cups Bread Flour (- 180 grams)

Cups Rye Flour (- 180 grams)

Tablespoons Molasses

Tablespoons Light Brown Sugar (- 39 grams)

Tablespoon Cocoa Powder (- 5 grams)

Teaspoon Caraway Seeds

Teaspoon Bread Machine Yeast (Instant Yeast) (- 5 milliliters)

Water

Tablespoons Unsalted Butter

Cups Bread Flour (- 240 grams)

Cups Rye Flour (- 240 grams)

Tablespoons Molasses (- 30 milliliters)

Tablespoons Light Brown Sugar ((packed) - 52 grams)

Tablespoons Cocoa Powder Natural Unsweetened (- 7.5 grams)

Teaspoons Salt (- 7.5 milliliters)

Teaspoons Bread Machine Yeast (Instant Yeast) (- 7.5 milliliters)

Your bread machine should be unplugged. Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidently spill into the machine).

Pour the water into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put bread pan with ingredients back into unplugged bread machine.

Plug in bread machine. Enter the bread machine settings (1.5 lb or 2 lb, light color &amp; &quot;basic&quot; bread setting) and then press the &quot;Start&quot; button on your bread machine.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

Remove the bread from the bread loaf pan and place the bread on a cooling rack. Let the bread cool down on the cooling rack for at least 30-60 minutes.

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our bread machine, the overall mixing &amp; baking takes about 2:53 hours for a 1.5 pound bread. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the total time required after you have entered the settings into the machine.

Before using any bread machine, you should read the manufacturer’s instructions in order to use your bread machine effectively and safely.

Please read Bread Dad&#39;s recipe tips section for extra information on how to make this recipe successfully.

Make the best soft Whole Wheat Bread or Wholemeal bread made with simple pantry ingredients. This Atta Bread is made with 100% whole wheat flour, yogurt and yeast.

Whole Wheat Bread | Wholemeal Bread (Atta Bread)

whole wheat flour ((regular whole wheat flour

water

instant yeast (or 1.5 teaspoons dry active yeast

salt (or edible rock salt or pink salt)

oil (or softened butter

yogurt ((dairy

milk ((dairy

In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.But, if using active dry yeast or fresh yeast, then make sure to use lukewarm water.

To the bowl add 1 teaspoon of instant yeast (rapid rising yeast).If using dry active yeast - add 1.5 teaspoons of it. Swirl the bowl around or stir with a spoon to help the yeast dissolve in the water.

Let this mixture sit for 10 to 12 minutes until the yeast activates.

Proofing yeast

Next to the frothy yeast water mixture, add the whole wheat flour, salt, preferred neutral flavored oil (or butter or ghee) and yogurt.

Mix with a spoon.

Next add ½ cup of water bit by bit and begin to knead for 8 to 10 minutes or as needed.

Knead to a soft, supple and smooth dough. A well kneaded dough which when stretched should not tear.

Add more water if required while kneading. The dough can be slightly sticky.

Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30 to 35 minutes if you have used instant yeast.If dry active yeast or fresh yeast has been used - keep in the covered bowl to leaven for 1.5 to 2 hours or more until the dough doubles.

After the initial rise, the dough will be double in size. Remove and then lightly punch and knead the dough again.

On a clean work surface roll the dough into a neat ball.

Make a log of the dough and gently pinch the edges into a seam - meaning tuck in the edges at the corners.

Place the prepared dough log in a greased 9x5 inches loaf pan with tucked edges facing downwards. Cover with kitchen towel again.

Cover and let it rise the second time for 20 to 30 minutes if you have used instant yeast.For dry active yeast or fresh yeast – set aside for 45 minutes to 1 hour or more depending on the temperature conditions in your city or town.

Forming Whole Wheat Dough

Preheat the oven at 220 degrees C/425 degrees F for at-least 20 minutes.

Once the bread has risen in the loaf pan, make a ¼ inch cross or slits on the bread. This helps the steam escape as the bread bakes, and creates a tender and soft loaf.

Keep the loaf pan in the oven and bake at 220 degrees C/425 degrees F for 22 to 25 minutes or until the bread sounds hollow when tapped.

While baking, if the wheat bread begins to brown too much from the top, then cover with parchment paper or aluminium foil.

Remove the bread from the oven and let it sit for a few minutes to cool. Then gently tap on top of the loaf: if baked properly, the bread should should hollow.If the bread does not sound hollow, put it back in the oven to bake for a few more minutes.

When the bread is still hot, remove it from the loaf pan using oven mittens/gloves and keep it on a wired tray to cool.

Let the Wholemeal Bread loaf cool completely before slicing it with a serrated knife.

Enjoy homemade Whole Wheat Bread sliced with butter, ghee, jams, peanut butter, or any of your favorite spreads. Or use the Atta Bread to make your favorite sandwiches or snacks from bread.

Store bread in the fridge for about a week or the freezer for about a month.

Baking wheat bread

https://content.jwplatform.com/videos/jOHnSop8.mp4

100% whole wheat bread recipe that gives you a really good soft wheat bread with the ingredients you have at home.

100% Whole Wheat Bread

This bread machine buttermilk bread recipe produces a white bread that is extra soft. It also has the delicious &amp; slightly tangy taste of buttermilk. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.

Bread Machine Buttermilk Bread (Soft White Bread)

Cups Buttermilk ((lukewarm) - 285 grams)

Cups Bread Flour (- 360 grams)

Tablespoon White Granulated Sugar (- 19 grams)

Teaspoon

Cups Buttermilk (lukewarm) (- 307 milliliters)

Tablespoons Unsalted Butter (softened) (- 43 grams)

Cups Bread Flour (- 420 grams)

Tablespoons White Granulated Sugar (- 19 grams)

Teaspoons

Settings - 1.5 lb loaf (1.5 lb, light color and basic bread) and 2 lb loaf (2 lb, light color and basic bread)

Unplug your bread machine.

Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidentally spill into the machine).

Soften the butter in your microwave.

Pour the buttermilk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put the bread pan with the ingredients back into unplugged bread machine.

Plug in the bread machine. Enter the correct settings (1.5 lb or 2lb, light color &amp; basic bread) and press the &quot;start&quot; button.

When the bread machine has finished baking the bread, unplug the bread machine.

Take the bread pan out of the bread machine.

Remove the bread from the bread pan and place it on a cooling rack. Use oven mitts when removing the bread pan from the bread machine because it will be very hot! Let the bread cool down on the cooling rack for at least 1-2 hours.

How to make a beautiful loaf of Braided Sweet Bread! This bread is soft &amp; fluffy with just the right touch of sweetness. If you&#039;re nervous about baking with yeast I walk you through all of the steps in detail and include a step-by-step video!

Sweet Bread (Braided Bread)

whole milk ((236 milliliters))

water ((80 milliliters))

dry yeast

Tablespoons unsalted butter (melted)

egg egg

table salt

bread flour

sugar sugar

Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!

Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).

Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.

Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.

If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).

Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).

When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15” rope.

Lay the 4 strands beside each other on a baking sheet/cookie sheet (I do not recommend lining with parchment paper). Rather than start from one end of the bread and work to the other, I always start from the center (this helps ensure an even braid). I find it helpful to mentally label these pieces 1, 2, 3, and 4 (with 1 being your piece to the far left and 4 on the far right).

Starting from the center, weave strand 4 over the piece beside it (3), beneath the next one (2) and then over the left-most strand (1).

Repeat this process, always starting with your furthest-right piece, keeping the strands snug.

Once you reach the end, press/smash the ends together tightly and fold underneath the braid. Then turn the baking pan 180 degrees and work from the center to complete the other side, following the same steps as above.

Cover loosely with plastic wrap or a clean towel and allow the bread to rise again for 30-40 minutes in a warm, draft-free place. While it is rising, preheat your oven to 375F (190C).

Once bread has risen again, lightly brush with reserved egg white and sprinkle with coarse sugar (or regular granulated sugar) and bake for 20 minutes or an instant-read thermometer reads 190F (87C). Enjoy!

To Make the Braid:

https://embed.mediavine.com/videos/haa0fhbetwj5qsabygmz

How to make a beautiful loaf of Braided Sweet Bread! This bread is soft & fluffy with just the right touch of sweetness. If you're nervous about baking with yeast I walk you through all of the steps in detail.

Braided Bread (Sweet Bread)

This bread machine pumpkin bread is moist, flavorful and fragrant. Add optional nuts or chocolate chips.

Bread Machine Pumpkin Bread

eggs,

pumpkin puree (how to make your own pumpkin puree)

(1 stick) butter, melted (and cooled)

vanilla extract (how to make vanilla extract)

all-purpose flour

brown sugar (light

baking powder (how to make baking powder)

baking soda

pumpkin pie spice (my pumpkin pie spice recipe)

chopped nuts or chocolate chips (optional)

Add ingredients in order recommended by manufacturer, or follow order listed in ingredient list. If using optional nuts or chocolate chips, they can go in now, or after the first mix cycle.

Use the setting on your bread machine for non-yeasted breads. (Consult the manual, if you aren&#8217;t sure which one to use.)

If your bread machine has a crust setting, select &#8220;light&#8221; crust.

After the first mix cycle completes, use a rubber spatula to scrape any flour off the sides of the pan. Add your optional nuts or chocolate chips, if you didn&#8217;t add them earlier.

Once your pumpkin bread has finished baking, carefully remove the pan with pot holders.

Let cool for 10 minutes. Then, gently turn your pumpkin bread out onto a plate. Allow it to finish cooling; then, slice and enjoy.

If you like onions... then you will love this bread machine onion bread recipe! Personally, this is one of my favorite sandwich breads as I love the taste of onion bread. This bread is soft and tasty. It is also easy to make and is often used as a delicious side dish for dipping in soup, stew, etc. Visit BreadDad.com for more bread machine recipes.

Bread Machine - Onion Bread Recipe

Cup Milk ((lukewarm))

Tablespoons Unsalted Butter ((softened))

Cups Bread Flour ((not all purpose flour))

Large Onion ((diced & fried))

Tablespoon White Granulated Sugar

Tablespoon Onion Powder

Teaspoons Salt

Teaspoons Bread Machine Yeast

Bread Machine Settings - Basic, Light Color &amp; 1.5 lb

Dice the onion half into small chunks. Saute the diced onions in a frying pan with a small amount of butter or vegetable oil until golden brown.

Unplug bread machine &amp; remove bread pan. Pour the milk &amp; softened butter into the bread pan first and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid, salt or the hot sautéed onions (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). You can create a little hole or ditch in the top of the flour and place the yeast in this hole in order to keep the yeast separate for the salt, etc.

Place the bread pan (with ingredients) back into unplugged bread machine.

Plug in the bread machine. Enter the correct settings (basic, light color &amp; 1.5 lb) and press the &quot;start&quot; button.

When the bread machine has finished baking the bread, you should unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

Before using your bread machine, you should read the bread machine manufacturer’s  instructions in order to use the bread machine effectively and safely.

Bread Machine Italian Bread recipe. These easy step by step instructions show how to make crusty Italian bread in your machine. I make this homemade bread weekly for family!

Bread Machine Italian Bread

olive oil

active dry yeast

Place water, bread flour, sugar, salt, olive oil and active dry yeast in the pan of the bread machine in the order recommended by the manufacturer. 

If you have a Italian Bread cycle, press that.  If you don&#x27;t, select Basic Bread cycle.  Press Start.

The machine will now make the bread.  Once it&#x27;s done baking, remove from the machine and serve.

This is my go-to Bread machine sourdough bread recipe. This is a true sourdough bread, without yeast that tastes and feels just like an artisan loaf! It combines the ease of use of the bread machine and the delicious flavour of a genuine sourdough bread while taking much less effort and time to prepare!

Just select whether you want a light and fluffy or a bit more substantial bread from my two variations below! The pictures are from the lighter variation (75% hydration).

Bread machine sourdough bread recipe

sourdough starter (2.1 ounces)

strong white bread flour (16.2 ounces)

unsalted butter (0.5 ounces)

sugar honey

water (9.6 fl oz)

water (11.3 fl oz)

In your bread machine basket, pour in your sourdough starter then the flour

Add in the sugar/honey, salt and the butter

Pour in your water around the edges of the baking basket

Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. For the Panasonic SD-ZX2522 use menu 29. For the Panasonic SD-ZB2512 use menu 26.

Once your sourdough bread has finished kneading, let your dough rest and proof for 3-4 hours or until it has risen by about 50% of its original size. For the Panasonic SD-ZX2522, use menu 30 for about 2 hours and 30 minutes to accelerate the proofing or let it rest with the machine switched off for about 4 hours for a more sour flavour. For the Panasonic SD-ZB2512KXE use menu 27 for the same amount of time (2h 30mins). Note that proofing time will depend on how active your sourdough starter is so adjust accordingly until your bread has risen the right amount.

Once proofed, sprinkle some flour on top and score lengthwise with a sharp knife or a blade. Pop any large bubbles that may have appeared on the surface.

Set your bread machine to the bake programme and set its timer for 1 hour and 15 minutes. For the Panasonic SD-ZX2522 and the Panasonic SD-ZB2512, use menu 18.

Once done, remove the basket and tip the bread over to an airing rack. Let it cool down for about an hour before cutting it.

If you want to prepare your bread overnight and own a Panasonic bread machine use menu 10 for the Panasonic SD-ZB2512 and menu 11 for the Panasonic SD-ZX2522. The loaf will be slightly denser so I recommend going with the 75% Hydration &#8211; Lighter dough recipe above.

This easy bread machine multigrain bread recipe is a delicious way to add more fiber and nutrients into your family&#x27;s diet.  Multigrain bread uses a wide range of grains and seeds as the key ingredient. For example, in this recipe, we used a 10 grain product that includes wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran and flaxseeds. For more great bread recipes, please visit BreadDad.com

Bread Machine - Multigrain Bread Recipe

Milk ((warm) - 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk)

Cups Bread Flour

Cup Multigrain Cereal