All posts tagged Homemade bread

There is nothing better than a homemade pizza. I love it, and I love how easy and versatile it is, especially using a Bread Maker to prepare the dough.

Pizza is from Italy, but it has become famous and popular in many areas of the world. Besides being famous, this is a dish that almost everyone likes.

Preparing a pizza can have different levels of difficulty and preparation time. In addition, of course, a wide variety of topping options. Mozzarella cheese is basic, in my opinion, all pizza should have it. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

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5 from 1 vote

100% Whole Wheat Pizza Crust Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Italian
Keyword: Appetizer, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Grain, Homemade bread, Nut-free, Oven-Baked, Party, Recipe, Snack, Whole Wheat
Servings: 8 slices

Ingredients

  • ¾ cup Water 40-45º C/104-113ºF
  • 2 tbsp Olive oil extra virgem
  • 2 cups Whole wheat flour
  • 1 tbsp Vital wheat gluten
  • ½ tsp Salt
  • 1 tsp Sugar
  • 2 tsp Quick 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 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 “Dough” and Press the Start button.
  • Open the lid and firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
  • Transfer to a well-floured work surface. I use Parchment Paper .
  • At this point you may form the pizza, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out.
  • Grease the pizza pan with olive oil or cooking spray. If using a peel and stone, dust the peel with cornmeal to prevent the pizza from sticking.
  • Roll it out on a lightly floured or cornmealed surface or hand stretch until a nice circle is formed. It may never be a perfect circle but that is just part of homemade pizza. Dust the dough with flour or cornmeal only as needed to prevent sticking. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so that a slight lip is formed, and crimp the edges.
  • Makes enough dough for a 14-inch pizzas, or a 12-inch thick-crust pizza.
  • For a thin crispy crust, place your toppings on the pizza and bake iimmediately. For a thicker, chewier crust, allow the dough to rise for 15 to 30 minutes. The longer the rise, the thicker the dough.
  • Place your toppings on. You should place sauce first, followed by cheese, meat, vegetables and seasonings.
  • Spread pizza sauce (Tomato or Basil Pesto) over dough.
  • Sprinkle toppings over sauce. At least 200g (0.5LB) of mozzarella cheese on each pizza. For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.
  • Place the pizza on the bottom rack of the oven or directly on the pizza stone and bake at 200ºC (400ºF) until cheese is melted and crust is golden brown, about 20 minutes.

Notes

For inspirations, take a look at these Pizza Toppings Fast2eat Suggestions.

* “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
 

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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!

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A quick 58-minute white bread that is super yummy. 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.

Will certainly use this recipe for all my last minute bread needs.

I have tried lots of bread machine recipes and this is my new favourite white bread. Excellent white bread and soft for making sandwiches or whatever!

This recipe is to be used only with Express (58 min) or Rapid/Quick (80 min) bake cycles (NOT to be confused with 90 min Cake cycle) that take less than 2 hours to process the bread. My machine has both 60 (ExpressBake) and 80 minutes (Rapid/Quick) cycles and it comes out great from either one.

Read more about ExpressBake at Bread Maker Cycles Settings.

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5 from 1 vote

Express (58-minute) White Bread Fast2eat

A quick 58-minute white bread that is super yummy. 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.
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, Easy, easy-to-prepare, ExpressBake, Fast, Homemade bread, Nut-free, Party, Quick, White Bread
Servings: 16 slices
Calories: 110kcal

Ingredients

  • 280 ml Water (1 cup and 2 tablespoons - hot (46-52°C/115–125°F))
  • 2 tbsp Olive oil or butter
  • 3 cups Bread flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 4.5 tsp Quick 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 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 Breadmaker setting. Doing so can affect the rising of 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 Breadmaker setting.
  • Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as 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 breadmakers 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.

* “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: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 0.2mg
Olives & Garlic Express (58-minute) White Bread Fast2eat
Salty olives add a depth of flavour to this white bread recipe! It’s subtle and salty and delicious.
Check out this recipe

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

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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!

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This breadmaker bread turned out so wonderfully delicious. The taste is incredible and the texture is superb.

The honey added sweetness and the walnuts and walnut (or olive) oil added a deep, rich flavor to this tasty breadmaker bread.

Quick, easy and delicious. Also a great sandwich bread because of the texture.

I like it best sliced and served with a wedge of creamy blue cheese (at room temperature) and topped with a spoonful of natural honeycomb.

I have other recipes for Walnut Bread & Raisin Walnut Bread that are also wonderful.

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5 from 2 votes

Honeyed Walnut Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Appetizer, Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Holidays, Homemade bread, Homemade oven-dried tomatoes, Honey, Party, Walnut, Walnuts, White Bread
Servings: 20 slices
Calories: 158kcal

Ingredients

  • 1 1/3 cups Water
  • 5 tbsp Honey
  • 3 tbsp Oil walnut or olive oil
  • 4 cups Bread flour
  • 1/3 cup Milk powder nonfat
  • 1 tsp Salt
  • 1 1/4 tsp Active dry yeast
  • 1 cup Walnut toasted coarsely chopped

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.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” 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.
  • 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 with an Electric Knife.

Notes

Also try
Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe
Raisin Walnut Bread Fast2eat
Check out this recipe

* “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: 158kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 126mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.6mg

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

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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!

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This easy and delicious homemade Oatmeal Bread is made with quick oats, oat bran and a touch of honey.

It came out a little heavy, but we loved the slightly sweet flavour with its mild oat taste.

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5 from 1 vote

Oatmeal Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Homemade bread, Honey, Oat, Oat bran, Oatmeal Bread, Quick cook oats
Servings: 16 slices
Calories: 141kcal

Ingredients

  • 1 1/4 cups Water
  • 3 tbsp Honey
  • 2 tbsp Butter or Margarine
  • 3/4 cup Oat quick-cook
  • 3 3/4 cups Bread flour
  • 2 tbsp Oat bran
  • 2 tbsp Powdered milk
  • 1 1/2 tsp Salt
  • 2 tsp Active 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 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 “Basic” 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.
  • 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 with an Electric Knife.

Notes


* “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: 141kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 222mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Calcium: 10mg | Iron: 1.8mg

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

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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!

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Bread made like Grandma used to make and now you can do it too. Just an old-fashioned recipe, with basic ingredients.

Made with milk to give a very nice soft texture and taste.

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5 from 1 vote

Old Fashioned White Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Homemade bread, Old Fashioned Bread, White Bread
Servings: 16 slices
Calories: 100kcal

Ingredients

  • 280 ml Milk 1 cup + 2 tbsp – 24-30°C/75-86°F
  • 2 tbsp Butter or Margarine
  • 3 cups Bread flour
  • tbsp Sugar
  • tsp Salt
  • 2 tsp Active 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 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 “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • 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 with an Electric Knife.

Notes


* “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: 100kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 229mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1.4mg

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

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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!

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Delicious is the right word for this Cheddar Chive Bread! Very cheddary, with a slight oniony flavour.

I used dried chives, and will probably try fresh in the spring when it comes up in the garden.

I also used old white cheddar as I don’t like yellow cheddar.

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5 from 1 vote

Cheddar Chive Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Basic, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, cheddar, chive, Easy, easy-to-prepare, Homemade bread
Servings: 16 slices

Ingredients

  • 1 1/4 cup Water
  • 3 1/4 cups Bread flour
  • 1 1/4 cups cheddar cheese 125g shredded
  • 2 tbsp Chives dried or 1/4 chopped fresh or freeze dried
  • 2 tbsp Sugar
  • 3/4 tsp Salt
  • 2 tsp Active 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 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 “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • 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 with an Electric Knife.

Notes


* “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

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!

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This easy and delicious amazing homemade Honey Oatmeal Bread made with quick or old-fashioned oats and a touch of honey is soft and fluffy.

This is an absolutely delicious honey-flavoured loaf! Crusty on the outside and very soft on the inside. With a slightly sweet tasting.

A loaf of a light crunchy texture good for all occasions.

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5 from 1 vote

Honey Oat Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Fast, Homemade bread, Honey, Oat, Oatmeal Bread
Servings: 16 slices

Ingredients

  • 295 ml Water 1 cup+3 tbsp – 24-30°C/75-86°F
  • 3 tbsp Honey
  • 2 tbsp Butter or Margarine
  • 2 cups Bread flour
  • 1 cup Oat quick or old-fashioned- do NOT use instant
  • 2 tbsp Powdered milk
  • tsp Salt
  • 2 tsp Active 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 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 “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • 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 with an Electric Knife.

Notes

Use old-fashioned or quick-cooking oatmeal in this recipe, but DO NOT use instant.

* “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

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

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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!

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This easy to make Raisin Walnut Bread is so delicious, with a crispy crust jeweled with raisins and toasty crunchy chunks of walnuts to boost.

The dough on the inside is soft and moist; a perfect contrast with all the crunchies.

This slightly sweet bread goes extremely well with fresh goats’ cheese, cottage cheese or cream cheese.

It’s wonderful plain sliced right off the loaf, and it makes fabulous toast – both are outstanding, but I think toasting it allows the flavors to really explode. Whichever way you like it, homemade raisin walnut bread is a top-notch choice.

This last time I’ve made it my friends could not stop raving about how good it was.

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5 from 1 vote

Raisin Walnut Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Homemade bread, Sweet Bread, Sweet Bread cycle, Walnuts
Servings: 16 slices

Ingredients

  • 1 cup Water (27°C/80°F)
  • 2 1/3 tbsp Butter (or Margarine - 2tbsp + 1 tsb)
  • 1 Egg
  • 1 tbsp Honey
  • 3 1/3 cups Bread flour
  • 1/3 cup Powdered milk
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Active dry yeast
  • 1/3 cup Raisin (or Substitute for Craisins - sweetened dried cranberries or any diced dried fruit)
  • 1/3 cup Walnut (Chopped – or Substitute for pecans or almonds)

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.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “Sweet” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and 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

Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"

* “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

Honeyed Walnut Bread Fast2eat
Check out this recipe

Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe

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

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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!

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I love this whole-wheat and yogurt bread because it makes a pretty loaf with a great texture.

Try it if you like a soft perfect crumb bread. It’s not at all heavy… in spite of the whole-wheat flour. It satisfies who loves a soft white wanting something with more hearty ingredients and better chew.

Excellent recipe for breakfast. It’s very easy.

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5 from 1 vote

Wheat ‘N Yogurt Bread Fast2eat

This is a go-to recipe for a bread maker. The recipe came in the booklet along with my machine.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Homemade bread, Whole Wheat Bread, Yogurt, Yogurt Bread
Servings: 16 slices
Calories: 113kcal

Ingredients

  • 1 cup Water 27°C / 80°F
  • ½ cup Yogurt Plain Nonfat
  • 2 tbsp Butter or Margarine
  • 1 1/3 cups Bread flour
  • 2 cups Whole wheat flour
  • 2 tbsp Powdered milk
  • 2 tbsp Brown sugar Packed
  • 1 ¼ tsp Salt
  • 1 ½ tsp Quick 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 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 “Whole Wheat” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • 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 with an Electric Knife.

Notes


* “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: 113kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 205mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.9mg

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

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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!

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This brown bread recipe using bread flour, whole wheat flour, and cornmeal is simply amazing!

It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!

This bread gets some brown color from the molasses.

It’s similar to the wonderful dark bread served at the Outback Steakhouse Restaurant chain.

I hope you love it as much as we do.

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4 from 2 votes

Special Molasses Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Keyword: Australian bread, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, Homemade bread, Molasses Bread, Outback bread, Recipe, Sweet Bread, Whole Wheat, Whole Wheat Bread, Winter bread
Servings: 16 slices
Calories: 126kcal

Ingredients

  • 220 ml Water 3/4 cup + 2 tbsp = 7/8 cups
  • 2 tbsp Butter or Margarine
  • 1 Egg (lightly beaten)
  • 1/4 cup Molasses
  • 1/4 cup Cornmeal
  • 2 3/4 cups Bread flour
  • 2/3 cup Whole wheat flour
  • 2 1/4 tsp Active 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 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 “Sweet” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and 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

Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"

* “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: 126kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1.4mg

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

 
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