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Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.

Delicious 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. It is perfect for people who do not have 3 1/2 hours to wait for their bread to cook. This is an excellent 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 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 - or whichever cycle will process yeast bread in about 1 hour) - NOT Cake. If available, choose loaf size (1.5LB) and Press the Start button.
    You cannot use the “Delay Timer” for the “ExpressBake™ setting.” This would cool the liquid ingredients and affect how the bread rises.
    You cannot use the “Crust Colour” buttons when baking bread on the “ExpressBake™ setting.”
  • 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.

Video

Notes

Make sure you are using the correct cycle for your recipe

  • Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as the Cake cycle (90 min). The cake cycle (90 min) is for quick 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, does not use the rise time, whereas yeast bread (with a few exceptions) requires it. New bread machines often have a Rapid, Express, Quick bread cycle and a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!

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.
  • 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 Colour” 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 on 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 the 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.
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 straightforward 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 CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.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
Express (58-minute) Cornbread Fast2eat
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.
Check out this recipe
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
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.
Check out this recipe
Super Rapid Cheese’n Onion Bread Fast2eat
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 winter day. Simple and delicious!
Check out this recipe
Super Rapid Lemon Poppy Seed Bread Fast2eat
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.
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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.
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Super Rapid Italian Herb Fast2eat
This bread is easy and flavourful and bakes with a wonderful aroma.
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Honey Molasses Whole Wheat Rye bread Fast2eat
You may go to the Outback Steakhouse for the red meat, but the wonderful dark bread, served before the food arrives, is definitely a highlight of the meal. Luckily, you can make it at home. I’m pretty sure you’re going to love my Outback bread copycat recipe!
Check out this recipe
Russian dark Borodinsky Rye Bread Fast2eat
Legendary Russian dark Borodinsky Rye Bread made with whole grain, rye and wheat flour and molasses. It is very flavourful, satisfying and healthy.
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Rye Bread Fast2eat
Homemade rye bread can be quite a challenge, so remember that you’re never going to get a fluffy, airy result using just rye.
Check out this recipe


Want More? Check Out My Cookbooks!

Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!

Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.

Check out “Bread Machine Foolproof Recipes” and “Bread Machine Tips and Tricks” on Amazon!

 

 

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


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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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Print Recipe
4.86 from 7 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, Desserts
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. Scrap 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 to 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 CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.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
Super Rapid Lemon Poppy Seed Bread Fast2eat
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.
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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.
Check out this recipe
Walnut Breadmaker Cake Fast2eat
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
This cake is similar to our standard Walnut Bread, but with Baking Powder instead of yeast.
Yes, you can bake a cake in your bread machine.
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Making a cake from scratch in five minutes (or less) might sound like a fantasy. All it takes is a microwave and a bowl, and after a couple of minutes, you’ll have yourself a light and puffy, moist cake and almost zero clean up. You whisk the ingredients in the same bowl that you will consume and it is ready in just 3 minutes in the microwave. You likely have all the ingredients in your pantry already.
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It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
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As it doesn't require extended beating, there is no need to use a mixer, blender or any electric appliance.
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A very traditional Brazilian gluten-free recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.
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Read bread-making further information in my book

 

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.

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


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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
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!


Please follow Fast2eat on your preferred Social Media

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Print Recipe
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, 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 Friulano cheese or Mozzarella cheese - shredded -reserve - or more to taste
  • 1/2 cup Parmesan cheese grated - reserve - or 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).
  • *Important: Gluten-free bread 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 the “Gluten-free”** bread setting and press the Start button.
    “Crust Colour” and “size” cannot be changed.
  • ** If your bread maker doesn't have the gluten-free cycle, the Gluten-Free bread should be baked on the 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 the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.

Notes

* Important: Gluten-free bread 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 the 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 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.

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 being "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 decrease their calorie intake.

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.
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 CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.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 bring a rich taste and texture that is often missing from most gluten-free bread. This bread is soft and has a wonderful flavour that is so close to regular bread.
Check out this recipe
Brazilian Cheese Puffs Fast2eat
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
Brazilian Cheese Puffs (Pão de queijo) Fast2eat
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.
For a fat-free version, use cottage cheese or ricotta cheese.
Check out this recipe
10 Minutes Cheese Pancake
Tapioca (Gluten-free) Pizza Crust Fast2eat
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
Gluten-free pizza dough Fast2eat
A basic recipe for gluten-free pizza dough that is soft and has just the right amount of chewiness, and when par-baked, it bakes up crispy on the bottom. And it is so easy to make.
Making your own gluten-free pizza crust is so worth it! No more frozen gluten-free pizzas or overpriced pizzas from restaurants.
Check out this recipe
Delicious Gluten-free Crepioca (Tapioca Crepe) Fast2eat
Crepioca is made from a batter with egg and tapioca flour. It is more filling than the tapioca crepe, made just with water, so you don’t need any topping, but if you wish, you can add your favourite sweet or savoury filling.
Check out this recipe
Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
A very traditional Brazilian gluten-free recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.
Check out this recipe

Read bread-making further information in my book

 

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.

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


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Salty olives add a depth of flavour to this white bread recipe! It’s subtle and salty and delicious. Read more
 
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