20 breadmake recipes

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Homemade soft pretzels using a bread machine for the dough, then boiled in a baking soda bath and baked at high heat. Chewy inside with a dark, salty crust.

Dump and press start! Easy raisin bread for your bread machine.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

This bread machine raisin bread is so easy and we love setting the timer on our bread maker and waking up to fresh baked bread in the morning.

Aloha bread for breach machines or automated bread making machines.

Easy almond oatmeal bread for use in bread maker or bread machine.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Whole wheat bread baked in the bread machine with applesauce for moisture and instant potato flakes for tenderness. A soft, high-fiber loaf with no added fat or oil.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

Sourdough white bread baked in the bread machine using an active starter, bread flour, milk powder, applesauce, and a small boost of commercial yeast. Tangy sourdough flavor without hand-shaping or long proofing.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Orange spiced fruit bread baked in a Bundt pan, packed with dried figs, golden raisins, and cranberries. A no-knead yeast loaf brushed with honey-orange syrup and finished with an optional citrus glaze.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.