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Tag Archives: bread machine

Bread Machine Rye Bread

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Last week I mentioned my favorite food in the whole world is a cheddar cheese sandwich with tomatoes, lettuce & onion.  Unlike other sandwiches, which I like on any bread, this one has to have a particular kind: either Ezekiel 4:9 Sprouted Grain Bread or rye bread.  We made this sandwich a lot growing up, and we only had Ezekiel bread at home, despite my yearning for white bread.  But now Ezekiel is my all-time favorite bread (go figure) and I love this sandwich on it!  But I have to say, the flavor of rye goes so nicely with cheddar cheese that I choose it over Ezekiel bread most times.

I got this recipe from my friend, Erin, in 2009 and it’s the only rye bread recipe I’ve ever made because I just love it so much I have no reason to try another.  I’ve been making it for several years now so I thought it was about time I shared the recipe!

This loaf was baked in the bread machine and lighter in color, probably because I made my coffee a little too strong in the latest loaf.

A note regarding the molasses: if you use unsulfured/unsulphured blackstrap molasses, it adds a good dose of iron, calcium, and potassium to your bread!  (1 tablespoon contains 20% of your daily calcium and iron, and 17% of your potassium.)  It has a little bit of a different flavor from regular molasses, but I used it in my most recent loaf and it tastes just as good as ever so you may as well boost your nutrition with the good stuff! I got mine at a health food store but they might even have it at the regular supermarket.

Bread Machine Rye Bread

Printable recipe
Printable recipe with picture

1 1/3 cups strong coffee
1/4 cup vegetable oil
1/4 cup molasses
1 1/3 teaspoons salt
1 1/2 tablespoons caraway seeds
1 cup rye flour
1 cup whole wheat flour
2 cups bread flour (I usually use all-purpose)
2 tablespoons unsweetened cocoa
1 1/2 tablespoons brown sugar
2 1/2 teaspoons rapid-acting bread machine yeast

Fill 2-lb bread machine pan with ingredients in the order listed, and bake according to bread machine manufacturer’s directions. If you wish to bake your bread in the oven, run the dough cycle. Once complete, dump onto a floured surface and shape into a loaf with floured hands, kneading in a bit more flour if the dough is too soft. Place in a 9×5 loaf pan (or two 8×4 1-lb bread pans for small loaves), covering with a towel and allowing to rise again until doubled in size. Bake at 350F for 30-40 minutes, or until the loaf sounds hollow when removed from the pan and tapped on the bottom. Remove to cooling rack and rub all over with a cold stick of butter. Allow to cool completely before slicing.

Veronica’s note: I’ve always made this bread with the three different flours, but it is probably OK to use another cup of rye in place of the whole wheat.

Recipe source: Erin N.

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Bread Machine Hamburger (or hot dog) Buns

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It’s been so long since I posted the recipe for Rosemary Sage Burgers with Chive Mayo that many of you may not even remember this picture:

Yeah, I posted that over three years ago.  I put that delicious burger on a delicious homemade bun, always intending to share the recipe. And didn’t.  Then I won a red ribbon for that recipe and still didn’t share the recipe.  I guess better late than never, right?

These buns are nice and soft with great flavor.  Making the dough in the bread machine makes them fairly easy, too! The only work you really have to do is shaping the buns, the rest is just waiting.

Bread Machine Hamburger or Hot Dog Buns

Printable recipe
Printable recipe with picture

1 1/3 cups water
2 tablespoons non-fat milk powder
2 tablespoons shortening
2 1/2 – 3 tablespoons sugar
2 teaspoons salt
4 cups all-purpose flour (or 2 cups all-purpose & 2 cups white whole wheat or whole wheat flour)
1 packet instant/bread machine yeast (2 1/4 teaspoons)
Optional: egg white & sesame seeds or poppy seeds

Measure all the ingredients into the bread machine pan in the order given, making a little well in the mound of flour to put the yeast in. Push pan in place, select the dough cycle, and push start.

When cycle finishes, turn out onto a floured board and punch down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking. Cover dough with a clean dishcloth and let rest for about 30 minutes. Cover a baking sheet with parchment paper and sprinkle with cornmeal or flour.

For hamburger buns: Press dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle.

For hot dog buns: Shape these into long somewhat narrow snakes. (Makes about 12 or so.)

Place dough shapes on the baking sheet, cover with parchment paper or a clean dish towel, and let rest for about 30 minutes, or until doubled in size. If you’d like to add sesame seeds or poppy seeds to the tops, brush them with beaten egg white, then sprinkle the seeds on top.

Bake at 375 for about 17 to 18 minutes, or until nicely browned.

Makes 8 hamburger buns or about 12 hot dog buns.

Recipe source: The Cooking Photographer

Incredible Dinner Rolls (bread machine)


It took countless batches of dinner roll failures over the course of two years to finally perfect a recipe to my tastes. This one has everything I love in a dinner roll: soft, light, slightly sweet, and simple to make. They are just incredible, especially when warm and served with butter.

Incredible Dinner Rolls
Printable recipe

1 egg
3 Tablespoon butter
1 cup milk
1 teaspoon salt
4 cups all-purpose flour
¼ cup sugar
2 ¼ teaspoon (1 package) bread machine yeast*

Crack the egg into a Ziploc bag and place it in a bowl of hot tap water, so that it will come quickly to room temperature.

Melt the butter in a small saucepan over medium heat, then stir in the milk and heat the mixture until it reaches 110-115 degrees, or until it feels very warm to the touch.

Squish the egg while it’s inside the bag until it looks lightly beaten. Empty it into the bread machine pan; add the milk mixture, and then top with the remaining ingredients in the order listed. Set the machine to the dough cycle.

When the machine starts to mix the dough faster, check on it and, if necessary, use a spatula to help incorporate the flour. I always have to do this, but that may be because my machine is old and sub-par.

Once the cycle is complete, remove pan and punch down dough. If you’re making 12 large rolls, spray a 9×13 pan with cooking spray. If you’re making 20 standard-size rolls, spray two 9-inch round cake pans.

Divide the dough in half, and then divide each half into 6-10 pieces, depending on the amount you want to make. Shape each piece into a ball as you pull off the dough, and place in pan(s), spacing evenly.

Cover with clean cloth(s) and allow to rise in a warm place for about 30-45 minutes, or until rolls are doubled in size.** Preheat oven to 375 while your dough is rising.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven and rub the end of a cold stick of butter over the tops of the rolls. Serve warm & with lots of butter.  :)   If making in advance, store them in an airtight container (I always use a gallon-size Ziploc bag) and reheat them in the oven when you’re ready to serve them (be sure to remove them from the bag first!)

*Also marketed as “rapid-rise” and “instant” yeast.
**I most often use my oven for rising bread. I preheat it to its lowest setting (170 degrees) once the dough begins its first rise in the bread machine and turning it off when it’s done preheating, that way it’s warm but not too hot once I place the pans in to rise. That works the best. (If you use this method, you’ll have to remove them after they’re done rising, preheat the oven, and let the rolls rest on the counter until it reaches 375.) If the top of your oven gets warm when you preheat it, you could also set your pans up there. The last trick I use is to place the pan on a heating pad set to low.
***You could also make these by hand or using your stand mixer with dough hooks, letting the dough rise in an oiled bowl for one hour or until doubled after kneading. I don’t know how long you’d have to knead it, though. I’d estimate 10 minutes.

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