Blog

It’s a classic, traditional French onion soup (Soupe à l'Oignon Gratinée). With the most perfect browned onions in a cozy stock, finished off with crusty cheesy French baguette toast on top. Read more

This honey French bread is the best white, sandwich or toasting bread you’ll ever have. The honey adds just a hint of flavour but is very nice. It’s crusty on the outside and fluffy on the inside. It’s everything a loaf of bread should be.

AND. Here’s the best part. It’s really, really, easy to make.

Print Recipe Add to Collection
5 from 1 vote

Honey French Breadmaker Bread Fast2eat

This French bread with a touch of honey is a terrific bread that has a light, crispy crunch, and a slightly sweet flavour! Easy and very tasty. Sure to become a family favourite.
Prep Time5 mins
Cook Time3 hrs 32 mins
Waiting time15 mins
Total Time3 hrs 52 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: French
Keyword: Bread, Bread machine, Bread maker, Breadmaker, Classic French Bread, Easy, Fast, French, French Bread, French Cycle, Homemade bread, Honey French Bread, Recipe
Servings: 16 slices
Calories: 95kcal

Ingredients

  • 1 cup Water 70°– 80°F or 21°– 27°C
  • 2 tsp Olive oil
  • 1 tbsp Honey
  • 3 cups Bread flour
  • 1 tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “French” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5 LB) and Press the Start button. With this bread it is safe to use the timer function.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the doughball.
Dough is “just right” when it is smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

Nutrition

Calories: 95kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Balsamic Reduction is a simple sauce that can elevate a dish to the next level, and it’s so easy to make at home! It only takes 1 ingredient. You literally just simmer balsamic vinegar until it thickens. That’s it! It’s SO Easy to create this sweet syrupy and absolutely delicious sauce. Read more
This delicious and aromatic orange cake, using the entire orange (peel, juice, and pulp), is the ultimate lifesaver cake when you urgently need a cake for any meeting and that you forgot. With such basic ingredients, all you have to do is keep an orange in the fruit bowl and you’ll never be short of a cake again. Read more
A Fast, easy, healthy and delicious 30 minute meal with fantastic flavours and full of healthy fats and protein. It’s perfect for busy weeknights! It is also great for grilling out in the backyard, camping or picnicking. Read more

They are so addictive, delicious, and once you start eating, you just can’t stop… no kidding – they are just that wonderful. I dare you to just eat one piece.

If you’ve never had this type of Brazilian cheese bread (Pão de queijo), it’s tricky to explain. Just don’t expect an actual yeast bread. If you do, then you’ll probably think these are super weird and gooey. The outside is slightly crisp and browned and the inside is airy and chewy. Also have a very mild cheesy flavour thanks to the use of Parmesan cheese, though you could substitute any other cheese you’d like for a more pronounced or different cheese flavour.

Also try them with cream cheese, Requeijão (Brazilian Cream Cheese), butter or even some dulce de leche! Yum!

Print Recipe Add to Collection
5 from 1 vote

Gluten-free Bread Maker Cheese Loaf Fast2eat

This super easy and Fast recipe is fail proof and absolutely mouthwatering. It looks
like a giant Brazilian Pão de Queijo (literally translated to ‘cheese bread’).
Prep Time5 mins
Cook Time2 hrs 10 mins
Resting time15 mins
Total Time2 hrs 30 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: American, Brazilian
Keyword: Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Bread Maker Cheese Loaf, Bread Maker Gluten-free Cheese Loaf, Breadmaker, Breadmaking, Breakfast, easy-to-prepare, Gluten-free, Gluten-Free Bread, Gluten-Free Cycle, Grain-Free, Healthy, Homemade bread, Nut-free
Servings: 16 slices
Calories: 192kcal

Ingredients

  • 3 Egg
  • 1 cup Milk
  • 1/2 cup Oil
  • 3 cup Tapioca Starch 1 pack of 1Lb / 454g
  • 1 tsp Salt
  • 1 cup Mozzarella cheese shredded -reserve - or more to taste
  • 1/2 cup Parmesan cheese grated - reserve - more to taste
  • 1/2 tbsp Oregano reserve
  • 2 tsp Baking powder reserve

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order *(or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • *Important: Gluten free breads must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Gluten-free”** bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • ** If your bread maker doesn't have the gluten free cycle, the Gluten-Free bread should be baked on Basic setting.
  • After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
  • Note: the bread machine will make a beeping signal (about 6-10 minutes after starting) during the kneading cycle. Raise the lid and sprinkle the cheeses, Baking powder and oregano in. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan, KEEP it locked in the machine.
  • Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Notes

* Important: Gluten free breads must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
** If your bread maker doesn't have the gluten free cycle, the Gluten-Free bread should be baked on Basic setting.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 5-10 minutes) and check the consistency of the doughball.
Dough is “just right” when it is smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Tapioca flour or Tapioca starch is extremely common flour for gluten-free cooking and one that I’ve used in many other recipes. For that matter, tapioca flour is sometimes considered to be the best performing gluten-free flour out there. It’s really smooth, soft flour that feels much like cornstarch. It’s made from the ground roots of the cassava (also called yuca) plant and it’s gluten free for those of you that care about that. It is actually a type of starch, rather than what we would typically consider to be "flour". As a starch, tapioca flour tends to be extremely low in nutrients. But, it is also low in calories and has no sugar or gluten, which are all key advantages. In terms of flavour, tapioca tends to be mild, with a slightly sweet taste. This makes it a good complement to many different types of food and is another reason why you find tapioca flour used over and over again in recipes. The low calorie count also makes this an especially good flour for people who are trying to lose weight or simply decrease their calorie intake.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 258mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Calcium: 124mg | Iron: 1mg
Pressure Cooker Dulce de Leche Fast2eat Recipe
This is dulce de leche made in a pressure cooker is the fastest way to make proper and the most delicious dulce de leche. Brazilians known it as the nectar of life.
Check out this recipe

You should also try those delicious Gluten-Free Recipes:

Gluten-Free Bread with Potato Flakes Fast2eat
Potato flakes brings a rich taste and texture that is often missing from most gluten-free breads. This bread is soft and has a wonderful flavour that is so close to regular bread.
Check out this recipe
Brazilian Cheese Puffs Fast2eat Recipe
Simple and gluten-free Brazilian cheese puffs or rolls, aka Pão de Queijo (literally translated to ‘bread of cheese’ or ‘cheese bread’).
Check out this recipe

Single serving:

10 Minutes Cheese Pancake (or Brazilian Pão de Queijo) Fast2eat
The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
Check out this recipe

Tapioca (Gluten free) Pizza Crust Fast2eat Recipe
The result is a thin individual crust that will get about as crispy as you like it depending on how long you precook the crust.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
F
F
122 people follow Fast2eat
Twitter Pic LSPARKGl Twitter Pic fast2eat Twitter Pic 33Sammi3 Twitter Pic WPRecipe Twitter Pic greenapp Twitter Pic Madrigal Twitter Pic TrustyWa Twitter Pic BestBlog
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above: