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All posts tagged Bake

The combination of the onions and cheese in this homemade bread is out of this world delicious! It's a quick bread that is perfect for grilled cheese sandwiches and also goes greatly toasted, with green salads or with a good bowl of soup on a cold winters day. Simple and delicious! Read more
This delicious Lemon Poppy Seed Bread is incredibly moist and easy to make from start to finish in your bread machine. It makes a great breakfast bread or dessert bread and is a wonderful foundation for French toast or toasted at tea-time. Read more
A quick 58-minute cornbread that is super yummy. It comes out fluffy and perfect every time with minimal effort! I love that it comes together in a snap and is on the table in less than an hour. Read more

This Garlic Herb Parmesan Quick Bread is easy and flavourful and bakes with a wonderful aroma.

This wonderful, aromatic bread is excellent with a salad, soups or as a side pasta dishes or other savoury meals. The parmesan incorporates into the dough and gives it a lightly salty richness. This is also a great bread for dipping into olive oil with your favourite additions like pepper flakes or yes – more parmesan.

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5 from 2 votes

Garlic Herb Parmesan Quick Bread Fast2eat

This Parmesan Garlic Herb Quick Bread is tender, flavourful and delicious. It makes a great side dish to any meal or even just toasted for breakfast spread with cream cheese instead of butter. It smells soooo great while baking.
Prep Time5 mins
Cook Time1 hr 20 mins
Resting time15 mins
Total Time1 hr 40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish, Snack
Cuisine: Italian
Keyword: 5 Minutes, Appetizer, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, easy-to-prepare, Fast, Garlic, Garlic bread, Garlic Herb Parmesan Bread, Garlic Herb Parmesan Quick Bread, Herbs Bread, Homemade bread, Parmesan Bread, Quick, Quick/Rapid Cycle, White Bread
Servings: 20 slices
Calories: 90kcal

Ingredients

  • 1 1/8 cups Water (1 cup + 2 tbsp) - 80-90°F/26-32°C
  • 2 tbsp Olive oil
  • 2 tsp Garlic finely minced or garlic paste
  • 3 cups Bread flour
  • 1/2 tsp Garlic powder
  • 3 tbsp Parmesan cheese grated
  • 1 tsp Basil dried
  • 1 tbsp Chives dried/chopped
  • Black pepper coarsely ground – optional to taste
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 2 tsp Instant dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place all 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 a 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.
  • Plug the power cord into a wall outlet. Select the “Rapid/Quick” (about 1:20-1:45h - This cycle varies from machine to machine bread setting and press the Start button.
    With the “Quick setting,” “Crust Colour,” and “size” cannot be changed.
  • 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

See if dried herb mix is enough for your palate. If not, increase it a bit. You can try other herbs in this recipe as well. Such as Marjoram, Thyme, Herbes de Provence, lovage, savory and parsley.

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 dough ball.
The dough is “just right” when it is a 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.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

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: 90kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 130mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

 

Read bread-making further information in my book:

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


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


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 or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

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Very tasty rye bread made the easy way. This bread has a wonderful texture and slices beautifully, and the flavour of the cheese really comes through.

A quick 58-minute Cheese & Rye bread that is delicious. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.

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5 from 1 vote

Cheese & Rye Express (58-minute-Bread-maker) Bread Fast2eat

A quick 58-minute Cheese & Rye bread that is delicious. Rye has many health benefits, and rye bread has a wonderful flavour – especially when it’s paired with cheese!
Prep Time5 mins
Cook Time58 mins
Resting time15 mins
Total Time1 hr 18 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: American, Italian, Mediterranean
Keyword: 58 minutes bread, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Cheese, Cheese & Rye bread, Cheese & Rye Express 58-minute Bread, Easy, easy-to-prepare, Express bread, ExpressBake, ExpressBake/58 minutes Cycle, Fast, Homemade bread, Nut-free, Party, Quick, Rye, Rye Bread, White Bread
Servings: 20 slices
Calories: 146kcal

Ingredients

  • 1 1/2 cup Water hot (46-52°C/115–125°F) *
  • 4 tbsp Olive oil or softened butter
  • 3 1/4 cups Bread flour *
  • 2/3 cup Rye flour
  • 2 tbsp Sugar
  • 1 1/2 tsp Salt
  • 2 tbsp Parmesan cheese grated
  • 1 1/4 cups cheddar cheese shredded
  • 2 tsp Instant dry yeast *

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 a 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.
  • Plug the power cord into a wall outlet. Select “ExpressBake” (58 min) – or Rapid/Quick Bake - NOT Cake - or whichever cycle will process yeast bread in about 1 hour). If available, choose loaf size (1.5LB) and Press the Start button.
  • 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 this Bread Slicer.

Notes

Important for 58 min ExpressBake Setting Recipes:
  • DO NOT raise the lid when using the EXPRESS BAKE Bread maker setting. Doing so can affect the rising of the dough. You should quickly do it just once during the second kneading cycle to check the dough.
  • Carefully measure the hot water and make sure it is between 46-52°C/115–125°F by using a cooking thermometer.
  • Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.
  • Only use Quick Rise dry yeast when using the EXPRESS BAKE Bread maker setting.
  • Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as the Cake cycle (90 min). Cake cycle (90 min) is bread/cakes that use baking soda and/or baking powder as the leavening agent, not yeast. Cake, sometimes called Quick bread by some bread makers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quick bread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!
  • You CANNOT use the Delay Timer for the ExpressBake settings. This would cool the liquid ingredients and affect the way that the bread rises.
  • You CANNOT use the “Crust Color” buttons when baking bread on the ExpressBake™ settings.
  • If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
  • You should only use “Bread Machine” flour for the ExpressBake setting recipes.
Read more about Bread Maker Cycles Settings.

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 dough ball.
The dough is “just right” when it is a 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.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

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: 146kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 228mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Calcium: 61mg | Iron: 1mg

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

 

Read bread-making further information in my book:

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


go to top

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


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 or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

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This cake is so easy to make in the bread maker, just mix and go! It also travels very well, so it’s perfect for bake sales, picnics and something to take over to a friend’s house for afternoon tea.

It’s often served as a tea or coffee cake, dessert cake or breakfast cake. After all, there is nothing better than a slice of cake and a cup of tea to unwind your busy afternoon.

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5 from 4 votes

Breadmaker Lemon Cake Fast2eat

This is a lemon cake with lemon juice, and lemon zest is simple and has a kick of citrus flavour that you'll definitely enjoy. Drizzle glaze made from lemon juice and zest on top to finish!
Prep Time5 mins
Cook Time1 hr 30 mins
Resting time15 mins
Total Time1 hr 50 mins
Course: Appetizers & Starters, Breakfast & Brunch, Dessert
Cuisine: Brazilian
Keyword: 5 Minutes, Bake, Bread machine, Bread maker, Breadmaker, Breadmaker Lemon Cake, Breakfast, Cake, Cake Cycle, Cake setting, Coffee cake, dessert, Easy, easy-to-prepare, Fast, Lemon, Lemon cake, Nut-free, Party, Quick, Sweet, Tea cake
Servings: 16 slices
Calories: 184kcal

Ingredients

  • 1 cup Milk 75-90°F/24-32°C
  • 2 Egg slightly beaten
  • 3 tbsp Butter softened or margarine
  • 2 tbsp Lemon juice room temperature
  • 1 tbsp Lemon zest
  • 2 cups All-purpose flour
  • 1 cup Corn starch
  • 1 cup Sugar
  • 1/2 cup Dried cranberry dried (optional)
  • 1 tbsp Baking powder reserve – add after 10 minutes

Glaze:

  • 2 tbsp Lemon juice
  • 5 tbsp Confectioners' sugar **
  • 1 tbsp Lemon zest

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients (but baking powder 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).
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Cake” * bread setting.
    You cannot use the “Crust Colour” and “size” buttons.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"
  • 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.
  • When the bread machine beeps during the kneading cycle, raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.
  • Close the lid and let the cycle complete (do NOT open the lid anymore). 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 this Bread Slicer.

Glaze:

  • Mix lemon juice and lemon zest with confectioners' sugar*. Pour on the cake while it’s still warm. After you have removed it from the pan.

Notes

*Many bread machines have a “Cake” Setting although be careful, sometimes it’s referred to as a “Batter” setting. Without a “Cake” or a “Batter” setting, you can still use the bread machine to make cakes. Cakes are the same as quick/rapid bread, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. Most bread makers also have a ”bake” cycle.
Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
  • The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
  • The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for 45 minutes but you need to insert a knife or wooden skewer into the center of the bread to make sure it’s done. If it comes out wet add another 10 minutes.
  • The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
Caution: One thing to avoid is lifting or dropping the lid while your cake is baking in the machine. We often open the lid to check progress on a loaf of bread with no problems, but cakes are fussy and can fall if exposed to cooler temperatures or vibration at the wrong time.
Here are some tips for successful baking in your bread maker:
  • Check the mixture is blended. About 6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrape everything in using a silicone spatula.
  • Cold butter may not be properly incorporated, so make sure it’s really soft when it goes in (or melted). Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
  • Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose all-purpose or cake flour (follow the recipe).
  • To check for doneness, stick a skewer into the cake – it’s ready when it comes out clean.
  • To add richness to the finished cake, spike holes all over with a skewer, and pour over a glaze
Check more info about the Cake setting.
** Powdered sugar, also called confectioners' sugar, icing sugar, and icing cake
Zesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavour.
You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.

You may also make this cake without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased cake pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer. Remove the cake from the oven, remove it from the pan, and cool it on a wire rack.

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: 184kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 120mg | Fiber: 1g | Sugar: 16g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

 

Read bread-making further information in my book:

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


go to top

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


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 or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback. Scroll down, and you will find the comment form.

Get in Touch! 

I look forward to hearing from you in the comments.

go to top

It’s a mix of vegetables, mostly cabbage. This sweet, tangy, creamy, comforting side dish is hearty and blissfully satisfying. Even those who don't care for cabbage will enjoy it. Read more
 
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