Melt in Your Mouth Oatmeal Bread

This is one of my favorites! I've tried a lot of Oatmeal Bread recipes but this is by far the best. It is great for sandwiches, especially PB & J! It a slightly sweet flavor and is great served warm. I made a couple of loaves at a time and then freeze them by slices. It is stable for our family; even my husband likes it!

Melt In Your Mouth Oatmeal Bread
Bread Machine Magic Book
Linda Rehberg & Lois Conway

1 C Old-Fashion Rolled Oats
1 3/8 C Buttermilk
3 Tbsp Honey
3 C Bread Flour
1 1/2 Tsp Salt
2 Tbsp Butter
2 Tsp Yeast

1. Add ingredients to bread pan in the order that is shown. This is VERY important. Make sure to make a "well" for the yeast to go in.
2. Select Light Crust and press start. Remove and slice one hour after cooling. May be store in a ziplock bag for 3-4 days or frozen for 2 months. To thaw sit out for 1 hour in a ziplock bag on the counter.
--OR--
2. Select Dough
3. After dough has mixed and risen the timer will beep. Remove dough and place into a well greased bread pan and place in warm oven for 40 minutes to 1 hour. (To warm oven set to warm for 2 minutes. Then, turn oven off.)
4. Take pan out of oven and preheat to 350 degrees.
5. Bake for 20 minutes.
6. Wait one hour before slicing. May be store in a ziplock bag for 3-4 days or frozen for 2 months. To thaw sit out for 1 hour in a ziplock bag on the counter

Buttermilk Raisin Bread

Every bite into something and get that warm "ahhhhh" feeling? This bread is that something! It practically melts in your mouth. I find that soaking the raisins in 2 tablespoons of vanilla for 1 hour makes ALL the difference. I, of course, perfect this bread with Caramelized Brown Butter Frosting but you can use a simple vanilla glaze or nothing at all.

Buttermilk Raisin Bread (1 1/2 lb loaf)
Bread Machine Magic
Linda Rehberg & Lois Conway

7/8 C Buttermilk
1 Egg
3 C Flour
1 Tsp Salt
3 Tbsp Sugar
1/3 C Butter
1/4 Tsp Baking Soda
2/3 C Raisins (soaked in 2 tbsp vanilla for 1 hour---add the leftover vanilla too)
1 1/2 Tsp Yeast

1. Add ingredients to bread pan in the order that is shown. This is VERY important. Make sure to make a "well" for the yeast to go in.
2. Select Light Crust and press start. Remove and slice one hour after cooling.
--OR--
2. Select Dough
3. After dough has mixed and risen the timer will beep. Remove dough and place into a well greased bread pan and place in warm oven for 40 minutes to 1 hour. (To warm oven set to warm for 2 minutes. Then, turn oven off.)
4. Take pan out of oven and preheat to 350 degrees.
5. Bake for 20 minutes.
6. Add icing while still hot.
7. Wait one hour before slicing.

Cinni-Minni Buns

Who would have guessed that you could make desserts in your bread machine? I made these for get together with some friends of ours. Everyone loved them! These Cinni-Minni Buns are not only adorable but very fluffy and flaky too! I got this recipe out of the Bread Machine Magic Book, but I modified the filling and used my own frosting from one of the previous Daring Baker's Challenge: Carmalized Brown Butter Frosting. This is the best frosting and goes with any type of dessert that requires frosting. But of course you can use a simple vanilla glaze if you like. But I really feel like it "jazzes" desserts up.

This desserts requires a little time to make than just a simple bread, but it is well worth it! Enjoy!

Cinni Minni Buns (1 lb)

1/4 C Milk
1/4 C Water
1 Egg
2 C Flour
1 Tsp Salt
3 Tbsp Butter
1/4 C Sugar
1 1/2 Tsp Yeast

Filling

2 Tbsp Melted Butter
1/2 C Brown Sugar
1 1/2 Tsp Cinnamon

1. Place all ingredients into the bread machine, except for filling.
2. Select Dough.
3. After the dough has been mixed and has risen, the machine will beep.
4. Take dough out and place onto a flour surface or cutting board and roll into a log.
5. Mix sugar and cinnamon in a small bowl.
6. Spread some of butter in a 9 inch cake pan.
7. Cut log in half.
8. Roll each log into a 20 x 8 inch rectangle.
9. Brush each rectangle with butter.
10. Sprinkle in filling.
11. Roll up and cut into 12 pieces per log.
12. Put into cake pan and place in a warm oven for 1 hour.
13. Take pan out and preheat oven to 350 degrees.
14. Bake for 15-25 minutes.
15. Frost with Carmalized Brown Butter Frosting or one of your own.

Buckwheat Bread

This bread is one of my favorites. Baby Bell and I can't get enough of this delighful and flavorful bread. There are three different types of flour in this bread, so the buckwheat isn't overpowering. This bread is great served warm with a big old pat of butter!



Just a side note: If you bake a lot of bread, then it is worth it to buy a bulk bag of yeast. Fill a small empty jar (such a baby food jar) with yeast and place in the fridge until needed. Wrap the rest in tin foil and place in a ziplock bag. Place into the freezer until the small jar needs filled.



Buckwheat Bread (1 1/2 lb Loaf)
Bread Machine Magic Book of Helpful Hints
Linda Rehberg & Lois Conway

1/2 C Instant Potato Flakes
5/8 C Milk
5/8 C Water
2 C Bread Flour
1 C Whole Wheat Flour
1/3 C Buckwheat Flour
1 1/2 Tsp Salt
1 1/2 Tbsp Butter
2 Tbsp Dark Corn Syrup
2 Tsp Active Dry Yeast

1. Add ingredients to bread pan in the order that is shown. This is VERY important. Make sure to make a "well" for the yeast to go in.
2. Select Light Crust and press start. Remove and slice one hour after cooling. May be store in a ziplock bag for 3-4 days or frozen for 2 months. To thaw sit out for 1 hour in a ziplock bag on the counter.
--OR--
2. Select Dough
3. After dough has mixed and risen the timer will beep. Remove dough and place into a well greased bread pan and place in warm oven for 40 minutes to 1 hour. (To warm oven set to warm for 2 minutes. Then, turn oven off.)
4. Take pan out of oven and preheat to 350 degrees.
5. Bake for 20 minutes.
6. Wait one hour before slicing. May be store in a ziplock bag for 3-4 days or frozen for 2 months. To thaw sit out for 1 hour in a ziplock bag on the counter.

Herb Bread

Who doesn't love the smell of freshly baked bread? Or the satisifation of knowing all of your hard work paid off? There is nothing like sinking your mouth into a warm, soft, and chewy slice of homemade bread! I've been going crazy baking all kinds of breads, desserts, and other "doughy" creations in my bread machine. I've decided to share a few of my favorite recipes.

What can be more mouthwatering than the scent of herb baking in your home? That is why I LOVE this herb bread. The best part is that this bread makes one mean bag of croutons...that is if you have any of the bread left! Fresh herbs are best, but I've had great success with dried ones. This recipe comes from Bread Machine Magic by Linda Rehberb and Lois Conway. If you own a bread machine Bread Machine Magic and The Bread Machine Book of Helpful Hint, both by the same authors, are you best bets for books out there with easy and fabulous recipes. I keep borrowing mine from the library, but I use them so much that I might just go and buy the books!

Bread machines are nice if you don't have a lot of time to mess around in the kitchen or are planning to go somewhere. However, I've discovered that it is better to use the machine to mix the dough and then bake it in my oven in my own pan. It takes a little more time, but I think it is worth it. The bread is lightier and produces more normal size slices. Make sure to invest in an electric knife. I got mine at a thift store (for $2), but you can find them at Walmart for about $15. I've included both instructions and you can decide which is best for you. Also, I included a instructions on how to make your own bread flour. I find that it is cheaper and works just as well as the store made brands.

Herb Bread (1 1/2 lb loaf)
Bread Machine Magic
by Linda Rehberb and Lois Conway

3 Tbsp Butter
1/2 C Chopped Onion
1 C Milk
3 C Bread Flour**
1 1/2 Tsp Salt
1 1/2 Tbsp Sugar
1/2 Tsp Dried Dill
1/2 Tsp Dried Basil
1/2 Tsp Dried Rosemary
2 Tsp Yeast

1. Saute butter and onion for 8-10 minutes.
2. Allow to cool.
3. Add ingredients to bread pan in the order that is shown. This is VERY important. Make sure to make a "well" for the yeast to go in.
4. Select Light Crust and press start. Remove and slice one hour after cooling. May be store in a ziplock bag for 3-4 days or frozen for 2 months. To thaw sit out for 1 hour in a ziplock bag on the counter.
--OR--
4. Select Dough
5. After dough has mixed and risen the timer will beep. Remove dough and place into a well greased bread pan and place in warm oven for 40 minutes to 1 hour. (To warm oven set to warm for 2 minutes. Then, turn oven off.)
6. Take pan out of oven and preheat to 350 degrees.
7. Bake for 20 minutes.
8. Wait one hour before slicing. May be store in a ziplock bag for 3-4 days or frozen for 2 months. To thaw sit out for 1 hour in a ziplock bag on the counter.

**Bread Flour: To make your own, add 1 1/2 tsp gluten (found at any grocery store) to every cup of flour (all purpose or unbleached). I find that adding gluten to any type of flour, especially whole wheat makes a HUGE difference.