Breadmaker Bread

 February 2023 - Toronto ON

Finally a breadmaker recipe that I am gladly adding to my recipe box!

Adapted from Celiac in the City

3 ¼cups gluten-free flour mix - I used Cup4Cup/it includes xanthan gum

    brown rice, sorghum & tapioca starch could also be used

1 tablespoon active dry yeast

1 ½ teaspoons salt

1 ⅓ cups warm water

2 large eggs, room temp — place them in a bowl of warm water to speed up the process

2 tablespoons + 2 teaspoons oil of choice (I used olive oil)

1 tablespoon honey

OPTIONAL ADDINS

Garlic

Chives 

Olives (not if I'm making it!)

Cheese

Directions

1. In a large bowl combine all of the dry ingredients, except the yeast — whisk together the flours, salt, and guar/xanthan gum, if needed.

2. In a medium bowl, throughly whisk together the water, eggs, oil, and honey. 

3. Pour the wet ingredients into the breadmaker. 

4. Carefully add the dry ingredients on top of the wet ingredients in the machine — you can easily do this by using a ¼ cup measuring scoop and gently scooping the dry ingredients in, creating a layer on top of the wet ingredients. Then, top the layer with the yeast.

5. Set your bread machine to the gluten-free setting (2lb loaf) and get yourself a rubber scraper. While the machine begins the mixing cycle, scrape down the sides of the pan, making sure all of the loose flour is incorporated into the dough. (skipping this step will often leave flour on top or the sides of the loaf, I learned this the hard way).

6. When the baking cycle is complete, REMOVE THE BREAD! Although there is a warming period at the end to keep things nice and toasty, I feel that this steams the bread too much, so I remove it right away and get it onto a cooling rack.

7. Let the bread cool completely (if you can!) before cutting and serving. 

My Recipe Box - Blueberry Banana Bread

 May 2020

I have also made this in the air fryer at 350 degrees.

Ingredients

1/2 cup 1 stick unsalted butter, softened
1 cup white granulated sugar
2 large eggs substitute 1/4 cup applesauce for 1 egg
1 1/2 cups mashed bananas about 3 medium bananas
1 lemon (juice and zest)
2 cups all purpose flour gluten free
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries or frozen

Glaze: I don't usually make
1 cup powdered sugar
2 - 3 tablespoons milk
1 teaspoon vanilla extract


Instructions

Preheat oven to 350°F.

Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

In the bowl of an electric mixer or using a hand mixer, cream butter and sugar together until light and fluffy.

Beat eggs in a small bowl and add them to the butter mixture, beat until combined.

Add mashed bananas, lemon zest and lemon juice, whisk until fully combined. If needed, use a spatula to scrape the sides and bottom of the bowl.

Sift all dry ingredients into a medium bowl: flour, baking powder, and salt.

Slowly add sifted dry ingredients to the banana mixture and mix just until combined, careful not to over-mix, this is very important.

Using a spatula, fold in the blueberries.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter onto it. Start checking on the bread at the 50-minute mark, and if you still need to bake more, check on it every 5 minutes.

Let cool completely before in the loaf pan, run a knife over the edges and gently remove the bread from the pan.

Glaze:

Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.

After the bread has cooled, use a fork or spoon to drizzle the icing over it.

My Recipe Box - Cinnamon Raisin Quick Bread

 July 2020 from Taste of Home. My revisions 2026

This makes two loaves.

Ingredients

DRY

4 cups all-purpose flour I use gluten free
1 1/2 - 2 cups sugar I reduce this
2 teaspoons baking soda
1 teaspoon salt

3 teaspoons ground cinnamon

WET
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil OR olive oil

1/2 cup raisins



Directions
Preheat oven to 350°. 

Make buttermilk by adding vinegar to milk in measuring cup.

DRY In a large bowl, combine flour, 1-1/2 cups sugar, soda, cinnamon and salt. 

WET In a small bowl (measuring cup), whisk eggs, buttermilk and oil. 

Stir into dry ingredients just until moistened. 

Fold in raisins. 
Spoon half the batter into 2 greased 8x4-in. loaf pans. 

If using gluten free flour - let the batter sit for 20 minutes to allow the liquid to absorb into the flour.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

My Recipe Box - Cranberry Pumpkin Loaf

 I first made this in October 2020, from Lemon tree Dwelling and it quickly became a favourite. The cream cheese icing is the best!

I have divided the ingredients and made only one loaf, but really why not make two and freeze one!

Ingredients - makes 2 loaves

Pumpkin Bread
2 c. granulated sugar I prefer less
1 c. packed brown sugar
¾ c. vegetable oil
1 ½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 15 oz. can pumpkin puree
2 eggs I often use 1/4 cup applesauce per egg or a banana per egg
3 ½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese softened
2 tsp. milk
½ tsp. vanilla

Instructions

Preheat oven to 375 degrees.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
Add baking soda, baking powder, salt, and spices. Beat until blended.
Add pumpkin and eggs. Beat until blended.
Add flour and water and stir just until blended.
Stir in cranberries.
Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

My Recipe Box - Irish Soda Bread

My mom would often make soda bread, usually with raisins. 

But who knew that there was a Society for the Preservation of Irish Soda Bread????

Just like the bagpipes weren't invented by the Scots, the chemical reaction that makes Soda Bread what it is, wasn't invented by the Irish. The earliest reference to using soda ash in baking bread seems to be credited to American Indians using it to leaven their bread.
However, as the Scots have made the bagpipe their instrument, the Irish have made Soda Bread theirs. Not by choice, but by a state of poverty that made it the easiest and least expensive bread to put on the table. The earliest recipe found to date in Ireland is from 1836. 

All recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt. That's it!!!

I've adapted this for gluten free and it is quite good. You can make it savory or sweet.

This photo has a cheese on the left and cranberry on the right.

If baking gluten free let your bread rest, covered at room temperature, for 20 minutes before baking.


CHEESE AND HERBS IRISH SODA BREAD
Ingredients

2 cups all-purpose flour gluten free
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons finely chopped fresh herbs - rosemary, basil, thyme, Italian seasoning, onion powder etc
4 ounces medium or sharp cheddar cheese shredded
1 cup buttermilk - add 1 Tbs apple cider vinegar to regular milk
1 large egg see note below
1 tablespoon melted butter

Instructions

Preheat the oven to 425˚Line a sheet pan with parchment paper and sprinkle it lightly with flour.


In a medium-large bowl, whisk together the flour, baking soda, baking powder and salt. Stir to combine. Add the herbs and cheese. Stir again. Run through the dough with your fingers to break apart any cheese that might have stuck together.
Combine the egg and the buttermilk in a small bowl or cup and stir until well combined.
 Make a well in the center of the flour mixture and add the buttermilk and egg. Stir just until all of the flour is incorporated..

Turn the dough out onto a work surface that has been generously dusted with flour. Turn the dough several times to coat with flour (I like to use a bench scraper for this), then form into a round loaf. If the dough is sticky and difficult to shape, add a little extra flour to the work surface.
Transfer the loaf to the prepared sheet pan. With a sharp serrated knife and cut an X on top of the loaf.
Bake for 20 minutes. Cover with foil if getting too brown and bake for another 8–10 minutes. The top should be a nice golden brown.
Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing. Slice thick and serve with butter.

VARIATIONS

Cranberries and orange zest

Raisins

Raisins and cinnamon

Blueberry lemon

Chopped apricots and orange zest

Caraway seeds 

Poppyseeds and lemon

Cheddar bacon

Cheddar bacon and jalapenos

Jalapenos

Scallions

Spinach - for a natural green colour!!

You could swap out the egg for a 1/4 cup of applesauce or banana if making it sweet.

UPDATES 

Sep 2021 - I tried this gluten free recipe and it is also good, but a bigger loaf.

Feb 2023 - no eggs Chef Alina

INGREDIENTS
500 grams all purpose flour or 1:1 gluten free flour
2 tablespoons baking powder
1 teaspoons baking soda
1 teaspoons salt
3 tablespoons sugar
56 grams butter ½ stick
160 grams raisins or currents
1 tablespoon caraway seeds
392 grams buttermilk

INSTRUCTIONS


Place 1/2 stick butter in the freezer.
Preheat oven to 350°F.
Line a baking sheet with parchment paper or a silicone baking mat.
.Whisk first 5 ingredients in large bowl to blend.
Remove butter from the freezer and, using a box grater , shred the butter into the flour mixture and quickly rub it in until coarse crumbs form and it is evenly distributed.

Stir in raisins and caraway seeds.
Add buttermilk to dough.
Using a wooden spoon (or your hands), gently fold the dough together until it is too stiff to stir. With lightly floured hands on a lightly floured surface, work the dough into a ball as best as you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. Do not overwork the dough or your bread will be tough and chewy.
Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. **Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with your favorite spreads & toppings.
Cover and store the bread at room temperature for 2 days or well wrapped in the freezer for up to 1 month.

My Recipe Box - Orange Yogurt Loaf

May 2017 - Toronto ON

Baked an orange yogurt loaf. I thought I would freeze half but it was so good I never got a chance. Definitely a keeper!! BTW I used the no name gluten free flour from Bulk Barn and it worked like a charm.

Before I put the glaze on, straight out of the oven.






INGREDIENTS
2/3 cup butter, softened
1-1/4 cups sugar
2 large eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour gluten free
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice
DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture.Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pan to wire rack to cool completely.For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cooled bread. Yield: 1 loaf.



NUTRITIONAL FACTS


1 slice: 231 calories, 9g fat (5g saturated fat), 48mg cholesterol, 215mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein.

My Recipe Box - Flatbread

I was making curry the other night from Sunday's leftover roast lamb and realized I didn't have any naan bread. BUT I had also watched Gordon Ramsey's Ultimate Cooking School this week when he did a series on baking bread.

I found the recipe online but it didn't mention how much water - then I found the recipe printed in the Irish Times and that did include the measurement.

Ingredients

1 leek, trimmed and halved lengthways
15g butter (1 tablespoon)
3 tbsp olive oil
250g plain flour, plus extra for dusting (2 cups)
Sea salt and freshly ground black pepper
100 ml of warm water

Sauté the leeks in the butter and a bit of olive oil along with seasoning until very soft. 

Put the flour in a bowl and add the water and the leeks and a bit more olive oil. Work this with a wooden spoon at first and when it comes together; use your hands to knead it for a few minutes.

Cover with plastic wrap and let the pastry rest for twenty minutes.

Shape the pastry into a sausage and slice the dough into into at least eight pieces, pat them out and then in a very hot, non-stick dry frying pan, fry them until they are starting to char and brown a bit. 

Sprinkle with salt and serve straight away.

My Recipe Box - Breadmaker Pretzel Rolls

We have been dreaming of pretzel rolls/bread since we were in Washington DC last month.

I researched some recipes for my bread maker and finally chose this one from Salad in a Jar blog.

This is my photo of the rolls!! Next time I might make them into actual pretzels and serve with mustard.

I had never made dough in my machine, only breads. My husband said "but bread is dough". Yes, but bread made in a bread maker is also "baked" and ready to eat when you remove it.
So I follow the instructions once I have added the ingredients to the machine. Set it, watch the clock start counting down from 2:00 hours, but nothing is happening. I unplug the machine several times and start over. Nothing. John comes home and looks "knowingly" at it and walks away.
We decide just to leave it alone. After about fifteen minutes, I am reading in another room, I hear the bread maker start operating.
I decide to let it run its course even though it will now be too late to make for dinner.

After two hours it finishes and I put the container with the dough in the fridge overnight.

I take the dough out in the morning to let it get to room temperature. Deciding I have nothing to lose I make the rolls for dinner. Results? DELICIOUS!!!

I did find a handy chart for bread/dough cycles later.

Other notes:
Some recipes add brown sugar
These would make great hamburger buns
Mustard dip - mix yellow, dijon and honey

Bread Machine Pretzel Buns

Author: Adapted from King Arthur
Recipe type: bread
Serves: 8 buns

Ingredients

Dough
1-1/8 cup (9 ounces) warm water
1 tablespoon unsalted butter, cut into small pieces
½ teaspoon salt
3 cups (13 ounces) unbleached all-purpose flour
3 tablespoons nonfat dry milk
1-1/4 teaspoon instant or bread machine yeast
Coarse salt

Water Bath
2 quarts water
¼ cup baking soda
1 tablespoon salt

Instructions
1. Add all ingredients except coarse salt to bread machine in order given. Select dough cycle. Open lid and check dough after a few minutes. It should be a slightly sticky ball.

2. When dough cycle completes (bread dough will rise inside machine during this cycle), remove dough from pan to a floured surface.

3. Preheat conventional oven to 400 degrees F.

4. Divide dough into 8 portions and make into balls. Allow to rest for 15 minutes.

5. Meanwhile, prepare water bath. Add soda and salt to water and bring to a boil.

6. Gently smash each ball into a flat bun-like shape. Drop each bun into your boiling water bath. Cook 30 seconds, then flip and cook another 30 seconds. They will be wrinkly as a raisin. Remove each bun to a cookie sheet covered with a silicone mat or well greased. These buns are prone to major stickage.

7. Use a serrated knife or new single-edge razor blade to slice an X into each bun about ½ inch deep.
Sprinkle with coarse salt.

8. Bake 20-24 minutes.

9. Remove buns ASAP to a cooling rack. Otherwise, they will stick.

Alternate method - making pretzels

Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

My Recipe Box - Lemon Blueberry Loaf

I've made many blueberry loaves over the years but I think this is the best tasting yet.  I did think the icing/glaze was a little sweet, but it was a hit with John.

This was on the Betty Crocker website.

Glazed Lemon-Blueberry Loaf

Blogger Arlene Cummings of Cooking With Sugar shares a delicious loaf that can be enjoyed any time of the day.Learn to make this recipe with our how-to article.

• Prep Time15 min
• Total Time3 hr 15 min
• Servings12

Bread
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh blueberries

Glaze
1 cup powdered sugar
2 teaspoons whipping cream or milk
1 teaspoon lemon extract

• Heat oven to 350°F. Grease bottom only of  9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

For added lemon flavor, sprinkle some extra grated lemon peel over the glazed loaf.
Wrap the cooled loaf tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.

My Recipe Box - Onion and Herb Bread

This bread was delicious if somewhat lopsided! It is a rapid bread so was done in a 1.5 hours. The smell as it baked was amazing like being in a good pizza parlour.

Onion and Herb Bread

1 1/3 cups water
3 Tablespoons powdered milk
1 1/2 teaspoons salt
3 Tablespoons sugar
3 Tablespoons butter
3 3/4 cups white flour
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
2 Tablespoons dried onion (I only had onion powder but it worked)
2 teaspoons yeast

Add ingredients in the order listed into the baking pan. Insert baking pan into the oven chamber, twist to secure. Close lid. Select: Rapid Bake Setting. Select "regular" or "dark" crust, depending on personal taste. Press Start- There will be a 5-minute preheat delay before mixing begins.

My Recipe Box - Mozzarella Bread

I found this recipe at Izzy in the Kitchen. I made it to serve with last night's dinner of lamb chops and salad.

My husband toasted it in the morning and pronounced it delicious.

Photo taken on the Danforth in 2010.

Mozzarella Herb Bread
Yield: One 1.5 pound loaf (approx. 6-8 slices)

• 1 (.25 ounce) package active dry yeast this is 2 1/4 teaspoons
• 3 cups bread flour I used all purpose and it was fine.
• 1/4 cup dry milk powder
• 1 tablespoon butter, softened
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 1/4 cups warm water
• 1 1/2 cups shredded Mozzarella cheese
• 3 teaspoons dried Italian herbs I added oregano 

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. (Mine didn't specify when to add the cheese and herbs, so I added those last.) Select White Bread setting; press Start. 

Malpica

We visited this town this week and stopped into the bakery. I am posting more about this town tomorrow. Two pieces of pastry was 10 pesos or less than a dollar and they were so good we were annoyed the next morning not to have stocked up!!

Recipes To Try

Photo from our recent trip to NYC

From this week's blog hopping I discovered the following recipes:

Truly tender spaghetti and meatballs I have many recipes for meatballs but still like to check out others.

Amazing stuffed chicken breasts these look so good!!

Chicken tikka masala Yum Indian and we have some naan bread in the freezer.

Honey ginger balsamic glazed beets

A quick fall meal from CBC.
Turkey meatball soup
Spinach radicchio and radish salad
Green onion quick bread
Quick ravioli bake

Caramel apple cupcakes

This looks like a fantastic old-fashioned carrot cake. I have one I've used for years but this sounds much better!!

Friday Finds - Recipes

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in my Kitchen.


Bailey's chocolate caramel Irish cupcakes

Source


Stuffed French toast with fruit

Source

Whole wheat honey goat cheese biscuits


Nutella swirl quick bread


Source

Recipes To Try

Cranberry orange scones

Easy Italian breadsticks in the bread machine

Apple cheddar quick-bread

Orange sour cream loaf-cake which I found by way of That British Woman's blog

Roasted broccoli cheddar soup which looks yummy for the colder weather we are getting.

Came across this site for homemade salad dressings. I've been meaning to Google for some so mission accomplished! DH LOVES ranch dressing a passion I do not share. I hate the bottled versions as they are full of unnecessary garbage.

Pumpkin cake balls I would probably makes these into lollipops.

New Recipes To Try

Cobb salad

Chicken satay looks yummy from The Foodie Bride.

Fennel salad with citrus fruit - I have seriously got to try making this.

This chicken parmesan looks delightful!

Indian Bread with potato filling

Gobi fritters from one of my favourite bloggers, Mangocheeks.

Overnight wheat rolls

Garlic naan bread

Recipes to Try - Using the Bread Machine

Honey Lemon Bread

Recipe to Try - Bread Machine Focaccia Bread

MMM this looks good - found it here.

Bread Machine Focaccia Bread


Ingredients:

Water, 8o-90 degrees F (27-32 degrees C)

3 tablespoons extra virgin olive oil

1 tablespoon of Italian seasoning

2 teaspoons of salt

4 1/4 cups flour

2 teaspoons yeast, active dry, instant or bread machine



Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the maker. Select Dough/Pizza Dough setting and dough size (large-2 pounds). Press start to mix, knead and rise. When cycle is completed remove dough from pan, punch to deflate and let rest 10 minutes before continuing.



Brush a pizza pan with olive oil and sprinkle with cornmeal (cornmeal is optional). After dough has rested, place on pizza pan and spread out with hands to fit pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size, about 40 minutes.



Preheat oven to 450 degrees F (235 degrees C).



Ingredients for topping:

4 tablespoons extra virgin olive oil

1-2 teaspoons garlic salt (depending on taste)

1-2 teaspoons dried rosemary (crushed between fingers)

1/2 cup freshly grated Parmesan cheese



With oiled fingertips, press indentations into the dough all over about 1/2 inch deep. Brush dough with olive oil. Sprinkle evenly with remaining ingredients. Place in preheated oven and bake until golden and puffed with a crispy crust, about 10-15 minutes.

Recipes to Try - Breakfast Pastry

New items will be added to the top of the post.
Cauliflower and Parmesan Cake

Bread Pudding Pancakes

Oatmeal apple pancakes Again Katy! Stop it already! I've had to rename this post to Breakfast!!

Decadent maple pecan cinnamon rolls Again from Katy!

Blackberry jam almond braid from Katy's blog. Just asked hubby to add blackberry jam to grocery list!



Banana Bread