Have you ever wanted to make a sweet Easter bread for a lovely Resurrection Sunday breakfast? This recipe is so easy especially when you let a bread machine do most of the work. Easter bread is a long-time tradition here and you might want to make it one for your family too.
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Parmesan Cracked Pepper Bread
Parmesan, Cracked Pepper and Herbed Bread is full of flavor. Lots of fresh cracked pepper, garlic, basil and other herbs make every bite a treat. It slices beautifully and is great for sandwiches or buttered and served with soup or salad. The dough is easily made in a bread maker and can be shaped as desired. Allow to rise after shaping, bake and enjoy!
Pecan Sticky Buns from Bread Machine Dough
Who can resist soft, sweet sticky buns? You are sure to receive smiles and maybe hugs when you serve up swirls of tender yeast bread filled with cinnamon and topped with nuts and raisins with a sweet caramelized topping. Make Pecan Sticky Buns easily using a bread machine for the dough. And then, wait patiently as the house fills with an amazing aroma. Savor warm from the oven.
Holiday Brioche
Bake a festive loaf of rich holiday brioche from this easy recipe using a bread machine. Frost with a simple white glaze and top with colorful sprinkles. The brioche looks so festive on the table and is a lovely food gift idea.Continue Reading
Rosemary Focaccia
Rosemary Focaccia is totally irresistible. Warm from the oven, dipped in olive oil or sliced for a sandwich, this Italian yeast bread will make you happy. Focaccia, pronounced “fuh-KA-cha,” is a type of Italian yeast bread. The dough is flavored with olive oil and topped with herbs. If you have visited here before you know how much I love my bread machine. I simply add the ingredients to the pan, and the machine does just the right amount of mixing, kneading and proofing. When it is finished I have a lovely dough ready to make rosemary focaccia.
Apple Danish Braid
There is something wonderful about baking with yeast. The aroma that fills the house is just a prelude to the soft sweet bread that it produces. Using a bread machine to make the dough takes all of the work and uncertainty out of preparing this really lovely Frosted Apple Danish Braid.Continue Reading
Honey-Oat Casserole Bread
I shared this recipe for Honey-Oat Casserole Bread way back in one of my very first posts. I just love that it is made in a casserole dish and the casual look of the baked bread. It tastes great too.Brioche (Rich White Bread)
Make beautiful braided Brioche Rich White Bread easily using a bread machine recipe to make the dough. Brioche is a pastry of French origin, an enriched bread whose high egg and butter content give it a rich and tender crumb. It is light, slightly puffy and has a golden crust. It slices well, is delicious for sandwiches and best of all, the dough is made in a bread maker!
No-Knead Artisan Bread
Having dinner recently at my son-in-laws, he was excited to share a wonderful No-Knead Artisan Bread he made following a recipe he searched for requiring little kneading and easy preparation. It inspired me to look further into these no-knead bread loaves made hugely popular for their crusty exterior and wonderful crumb texture.
Dijon Thyme Yeast Buns from Bread Machine Dough
Deli sandwiches are extra special when served on soft yeast Dijon thyme yeast buns. With a hint of Dijon and thyme in the background, these buns are super soft and light with just a wee bit sweetness. They are a cinch to make because most of the work is done using a bread machine.Continue Reading
Peach Sweet Rolls
Tender yeast dough filled with sweet peaches and dripping with glaze
I tried a variation of the Raspberry Swirl Sweet Rolls I made recently by substituting peaches. Not as much gooeyness as when using berries but still delicious! Next time I might first spread a layer of jam and then top with the peaches. Or, just add more peaches 🙂
Keep an eye on the dough as it its rising. I got carried away doing yard work and came in to find this… the dough rose quickly, even popping through the plastic wrap!
I scooped it all back together, rolled it out, added the peaches, rolled it up, sliced and added to the pan for a second rise.
The rolls freeze well and are delicious sliced and toasted.
(sometimes the glaze drips to the bottom of my toaster oven but it’s worth the mess)
Peach Sweet Rolls
recipe slightly adapted from Food.com
DOUGH
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt (I used Kosher)
4 1/4 cups all-purpose flour, (I needed an additional 1/4 cup)
FILLING
One 10-ounce package Frozen peaches, slightly thawed and cut into chunks
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch
GLAZE
3/4 cup confectioners’ sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream
In a small saucepan, warm the milk over moderately low heat until it’s 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
In a medium bowl, toss the peaches with the sugar and cornstarch. Spread the peach filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan,
cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. (Mine rose in 1 hour)
Preheat the oven to 400°. (I baked at 375 degrees) Bake the rolls for about 25-30 minutes, until they are golden. Transfer the pan to a rack to cool for 30 minutes.
In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
Raspberry Swirl Rolls
Oh yes, these pretty, raspberry swirl rolls. Filled sweet rolls that taste as good as they look! And, the recipe makes 16 nice-size rolls. They tasted just as good the next day too. Usually I make my dough in a bread machine but followed the recipe instructions using my mixer with the dough hook. Next time I will try it in the bread maker for comparison.
Sally Lunn Batter Bread
Sally Lunn Batter Bread is a lovely yeast bread, golden in color and baked in a round. Delicious toasted with butter and jam or marmalade. Great with meat and gravy too. Instead of dinner rolls I served this unusual bread last night. Sally Lunn batter bread is unusual in appearance and texture and it comes with a bit of history. I have made it in the past but was now curious as to the origin.
oops…
Not every recipe comes out of the oven looking just right.
🙂
John thinks this (partially) braided bread looks like Lake Michigan and he unselfishly volunteered to eat the less than perfect part all by himself!
Made from my basic sweet-dough recipe, I filled this braided bread with cream cheese and a hint of lemon.
Sweet-Dough Recipe
ingredients:
1 large egg plus enough water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbs. Nonfat dry Milk
3 Tbs. sugar
2 tsp. Bread Machine Yeast
Add all of the ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast). Set the machine to dough setting. When complete, remove dough from machine and allow to rest, covered for 5 minutes.
FILLING: (from Taste of Home)
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel
GLAZE:
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
In a small bowl, beat all the filling ingredients until fluffy.
Turn dough onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet.
Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners’ sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.
NOTES:
*I roll the dough right on a silicone pad. After filling, cutting and braiding, I then lift the pad onto a baking sheet. I find it easier than transferring the filled dough onto a greased baking sheet. When using the silicone pad I do not need to flour the surface.
*If bread is browning too quickly, tent with foil.
Here is the view I often have while working in the kitchen.
My little buddy keeps a close eye on me and comes-a-running when I slice an apple or banana in hopes I will share with him.
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affiliate links in this post. That means if you buy something from that link, I
will earn a small commission, but it won’t cost you anything additional.
affiliate links in this post. That means if you buy something from that link, I
will earn a small commission, but it won’t cost you anything additional.
Easter Bread
I posted this pretty Easter Bread
with dyed eggs last year but thought I would share again.
I tried something a little different this time. Because
my family thought the eggs weren’t cooked as much as they like,
I hard boiled the eggs first instead of putting them on the bread
dough raw and allowing them to bake in the oven.
We thought they were better this way.
The eggs can be eliminated all together if you prefer. 
The eggs can be eliminated all together if you prefer.
Here is my recipe
Dough Ingredients:
1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
3-5 tbsp. sugar
2 tsp. bread machine yeast
If Desired: 5-6 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)
Dough Instructions:
- Place dough ingredients in bread pan in order listed above
- Set on Basic Dough
- When cycle is completed, remove dough from bread pan onto a lightly floured board.
- Cover with inverted bowl and allow to rest 15 minutes.
- Divide dough in half.
- Roll each piece into a log about 24-inches long.
- Pinch top edges together and begin braiding each piece over the other.
- Form into a circle and pinch ends together.
- Transfer to a baking sheet sprayed with PAM.
- Gently snuggle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough.
- Cover; let rise in a warm, draft-free place 1 hour or until double in size.
Baking Directions:
Bake at 350 degrees for about 25-30 minutes or until golden brown.
In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of milk, water or orange juice to desired consistency.
NOTES:
*For a large opening in the center of the finished braided bread, I coated a Pyrex bowl (5-inch diameter) with PAM and placed the braided dough around it. (see top photo).
The bread looks just fine baked without the bowl as seen in the above photo 
* I have made two smaller breads by cutting the dough from the bread machine in half and then proceeding by cutting each of those in half to begin braiding. You will probably want to reduce the baking time to about 18-20 minutes.
Baked with or without the eggs, it makes a delicious bread.
Hedgehogs and Turtles and Snails, Oh, My! Cute Yeast Bread Dinner Rolls
Dinner rolls aren’t usually described as cute. But this little menagerie of yeast puffs has me saying, ‘Hedgehogs and turtles and snails, oh, my!’ Fun animal-shaped dinner rolls are easy to create using dough made in a bread machine.