• eliza on September 07, 2014

  I was given this book in 1997, and I've made most of the recipes in it. Although the format is a bit dated, I highly recommend it for anyone who wants to use their bread machine and get good results. I can't remember any recipe that didn't work well for me.

Notes about Recipes in this book

• Maple buttermilk bread

  • eliza on March 06, 2023

    A good version of white bread that has a really nice flavour. It has a bit of sweetness due to the maple syrup. The dough also makes great rolls.

• Pain de Champagne

  • eliza on November 26, 2020

    I've made this bread several times with leftover champagne. It's got a nice taste and a good crumb. I find it works best when given a second rise out of the machine and baked in the oven.

• Hamburger buns

  • eliza on May 27, 2016

    These hamburger buns are very good and easy to make. I bake them in my 9x13 inch pan, makes exactly 12 buns. If you make these for a BBQ, be prepared, nobody will choose the store bought breads!

• Pizza crust

  • eliza on January 20, 2018

    Makes excellent pizza dough. Enough for 3-4 small pizzas.

• Rosemary focaccia

  • eliza on February 28, 2016

    This is an easy and fantastic bread. I get requests to bring it to get-togethers; it contains a fair amount of olive oil which I usually cut back a bit.

• Basic whole wheat bread

  • eliza on April 12, 2022

    This makes an excellent whole grain bread. It’s fairly sweet due to the honey. I don’t use any gluten flour in mine.

• Millie's basic whole wheat bread

  • eliza on November 26, 2020

    Really good bread that rises well (I give it extra rise time on my machine). This was my first whole grain bread in the machine, and still a favourite. Can cut the sweetness by reducing the molasses or honey.

• Caraway rye bread

  • eliza on April 12, 2022

    Another excellent bread from this book. I reduce the yeast to 2 teaspoons, and use Flourist rye flour.

  • Lunacran on September 05, 2022

    Husband made this and substituted cumin seed for caraway seed and buttermilk powder for skim milk powder also did not add gluten Came out great Can

• Simple oatmeal bread

  • eliza on March 06, 2023

    Excellent oatmeal bread. I had to add about 3 tbsp extra water for it to come together. I liked the slight sweetness from the molasses. Like all oatmeal breads, this is relatively dense.

• Guinness oatmeal bread

  • cpauldin on February 25, 2013

    Made this with a dark Saratoga ale instead of Guinness. I think any ale would work. Used bread flour instead of all purpose. Used regular oats instead of quick cooking. The loaf looked heavy in the machine but it came out beautifully. Not too dense, wonderful crust, lovely taste.

• Millie's whole wheat challah

  • eliza on March 06, 2023

    This recipe made a good challah loaf. I like making the dough in the machine and then shaping by hand and baking in the oven.

• Whole wheat Cajun spice bread

  • eliza on January 16, 2026

    This is a different and interesting bread. The sweetness of the honey and molasses is balanced by the spice. I used water for the beer and did have to add just a bit of extra flour. I chopped my onion on the fine side since I find it needs to break down to release its juices.

• Mustard wheat rye sandwich bread

  • eliza on January 16, 2026

    This loaf is destined to be on the denser side, having both rye and whole grain flour. I liked it better when mixed and given its first rise in the machine, then shaped and baked in the oven. That allows for adequate second rise. Also I don’t use dough enhancer or gluten flour in this bread.

• Cornmeal wheat bread

  • eliza on January 26, 2016

    A really nice bread with the added crunch of the cornmeal and the texture from the whole grain flour. It rises well on the whole wheat cycle which gives extra rising time. If you don’t have a longer cycle, it’s best given its final rise outside the machine, then baked in the oven.

• Whole wheat-potato rolls

  • eliza on January 16, 2026

    This recipe can make very nice rolls or bread, and I’ve done both. It’s convenient too if you have instant mashed potato around. Like all potato breads it rises well. For rolls, I tend to bake at 400 convection with steam for 10 min then 8-10 min without steam.

• Whole wheat cornmeal bread

  • eliza on April 08, 2019

    This is one of my top 2-3 bread machine recipes, and I continue to make it frequently. Lovely texture from the cornmeal. Can sub molasses for the honey, and I always use olive oil for the butter. Just a note, this dough tends to be wet; best to start with 1 cup water then add more if needed. A nice high loaf, slices well for sandwiches or toast. Also makes great rolls. I get 9 95g rolls baked in 9” pan. 375 for about 15 min with steam then a few more min without steam to crisp undersides.

  • eliza on November 28, 2025

    I made the carrot variation (noted on p. 112 in my book). The other ingredients stay the same with the addition of 1 small carrot, grated. I milled my own red fife for the flour. Very nice and you can actually taste the carrot. I plan to try rolls from this carrot variation soon.

• Oat bran bread

  • eliza on April 08, 2019

    This loaf has great flavour due to the oats and molasses. Doesn't rise as much as other breads due to the whole grain flour, oats, and egg. Tastes great though and goes well with soups and makes nice toast. Might try this one as rolls to give a longer second rise.

• Honey whole wheat bread

  • eliza on April 08, 2019

    Another great tasting bread from this book; this one is lighter than expected (less whole grain flour), and I had to reduce the yeast from 2 tsp down to 1.5 tsp. A good bread for slicing. This was one of the first whole grain type breads that I had success with in my machine.

• Light whole wheat bread

  • eliza on December 20, 2024

    An excellent bread. I use the optional buttermilk powder and red fife flour for the whole grain portion. Good for slicing. Note that 2 optional ingredients are given; the buttermilk powder as noted and regular ww flour for white whole wheat flour.

• Sunflower health loaf

  • eliza on April 08, 2019

    This is a really good, high rising bread that also takes well to adaptation. I've made it as is (delicious), and for a completely different flavour profile, I added 2 tsp of lightly crushed fennel seed and 2-3 tsp of dried onion flakes. I've also subbed raw millet for the wheat germ which works well. Makes very good sandwiches. This is a bread I’ve made dozens of times.

• Sweet potato rye bread

  • eliza on December 07, 2017

    Very good bread. I used olive oil for the butter and soy milk powder since that's what I had. This makes a fairly small loaf so I use the measurements for one of the larger models. Can also omit the sweet spices for a more neutral bread that just happens to have a half cup of sweet potato in it.

• Sourdough beer bread

  • eliza on December 20, 2024

    This made a great tasting bread. It’s not technically a sourdough since it contains commercial yeast, but makes a good bread machine loaf. I did sub water for beer here and it tended to be wet so I reduced liquid a bit. Also used a rye starter I had which worked well. I also added small amounts of poppy seed, fennel seed, and some dried sage from the garden. Taste was wonderful.

• Lynn Bail's sourdough cinnamon rolls

  • eliza on January 16, 2026

    Again not technically sourdough, but I appreciate the addition for flavour. Dough is easy to work with and can be used for cinnamon rolls or swirl loaf. For savory fillings (pesto, olives, cheese, sun dried tomatoes etc) it’s best to cut the sugar to about 1.5-2 tbsp. My friends loved the cinnamon swirl bread I made with this dough.

• Sourdough cornmeal bread

  • eliza on January 16, 2026

    I had to add more flour to get a consistency that the machine could handle. This may be due to the starter hydration. I always keep mine at 100%. Love the use of cornmeal here. Bread does need some extra rising time despite the commercial yeast added.

• Karen's herb oatmeal-potato bread

  • eliza on June 20, 2019

    This is an excellent potato bread; I especially like it with fresh herbs from the garden (I often use rosemary and thyme). I do find that it definitely needs more flour, so I add about 1/4 cup more than stated. This one rises well in the machine, makes great rolls, and is a good sandwich bread.

• Green peppercorn sage bread

  • eliza on January 15, 2018

    Another great bread from this book. The combo of green peppercorns and sage is addictive, and the bread gets a nice crust. Found the dough to be on the wet side so added a bit of extra flour. I always sub oil for butter, can leave out buttermilk powder, and use some whole grain flour for part of the white. Very good for sandwiches. Recently used pink peppercorns, also good. Makes good rolls too.

• Focaccia bread with sun-dried tomatoes

  • eliza on January 16, 2026

    This is one of my most requested breads. It bakes up a dramatic dark tomato colour, and the sun dried tomatoes and Parmesan complement each other. I usually do the shaping and second rise out of the machine and bake in the oven. I’ve done variations; millet for cornmeal and onion flakes for garlic. Excellent bread.

• Pesto bread

  • eliza on April 09, 2019

    This bread is a bit different from your average loaf, and it's really delicious. I used my own pesto and substituted organic spelt flour for one of the cups of white. I also had to add 1/4 cup of water, since the whole grain flour absorbs more. This rose very well and had a lovely taste, not overly strong, just nicely scented of pesto. Can also make into dinner rolls.

• Olive onion bread

  • eliza on January 16, 2026

    These were excellent! (I made rolls). The oil cured olives are important since they survive the bread machine better (or you could knead in by hand). My dough needed more water to produce a cohesive dough. Formed 9 rolls and baked in oven. I coated mine in cornmeal and baked 375 steam 10 min then 7-8 min no steam.

• Ranch onion bread

  • eliza on January 16, 2026

    Another interesting bread using ricotta, ranch dressing mix, and powdered buttermilk. I generally do not use mixes so I don’t made this too often, however it gives a different bread, good for slicing and sandwiches.

• Rosemary pepper bread

  • eliza on April 09, 2019

    This is my go to rosemary bread when I have lots of rosemary from the garden. The oats and cornmeal give it a nice texture. The recipe can be varied, and I've used ground flax or other grains for the cornmeal, and also switched out some of the white flour for some spelt or white whole wheat flour. I've also used green peppercorns instead of black. This makes a much smaller loaf than usual in my experience. Can also make really nice rolls with this, baked at about 375 for 15-20 minutes.

• Banana oatmeal bread

  • eliza on December 02, 2019

    This is a very nice bread and a great way to use leftover or over ripe bananas. The result is a pretty dense bread (can add a bit more yeast or allow more rising time if desired). The banana taste in the finished loaf is understated, and it's a good keeper.

• Raisin buttermilk bread

  • eliza on December 26, 2021

    A very good bread. This rose well and has a slight sweetness due to the dried fruit. I kneaded in the fruit and nuts by hand, then returned the dough to the machine to complete the cycle.

• Granola cranberry bread

  • eliza on January 16, 2026

    This had good taste but I prefer it shaped and second rise out of the machine. Tends to be a slow riser. I also slacken the dough by adding a bit more water. Definitely sweet due to honey and dry fruit additions.

• Ellie's cinnamon bread

  • eliza on December 26, 2021

    Makes a yummy cinnamon bread. For 2 small braids, I baked 350 for 20 minutes, for one larger rolled bread, I baked 375 for 30 min in standard 9x5 loaf tin. Makes a nice gift.