bread machine recipes

Posted on: Mon, 04/22/2002 - 12:39am
nopeanuts's picture
Joined: 06/20/2001 - 09:00

pDoes anyone have any good recipes for bread machines that do not use dairy products, nuts, or sesame seeds? I am getting tired of plain white bread and many of the recipes call for dry milk. Thanks!/p

Posted on: Mon, 04/22/2002 - 2:42am
Donni's picture
Joined: 11/06/2000 - 09:00

<p>Try using powdered nondairy creamer for recipes calling for dry milk. You might have to decrease the sugar and/or salt in your bread recipe to obtain an excellent rise but that should be all the adjustments necessary. (You can also substitute liquid nondairy creamer for liquid milk in the same manner.) Enjoy!</p>

Posted on: Mon, 04/22/2002 - 8:36am
momjd's picture
Joined: 02/24/2002 - 09:00

<p>The french bread recipe for my breadmaker doesn't use any milk, otherwise it's basically the same as the regular bread. I think the only difference is the crust is thicker, so if you like a soft crust you'll need to use the light setting.</p>

Posted on: Mon, 04/22/2002 - 12:56pm
AlwaysAvoidAnaphylaxis's picture
Joined: 06/23/2001 - 09:00

We are bread machine fanatics! I have good recipes for that machine that are dairy egg and nut free and are so good!!! I am a fast typer so here goes:
all are AWESOME;
Whole wheat
1 1/2c soymilk
3 1/2 c white flour
1/2 c whole wheat flour
3 tsp brown sugar
1/2 tsp salt
1 1/2 tsp yeast
you can also just skip dry milk when all recipes ask for it and it is not noticeable
you can use that recipe for pizza dough or breadsticks or rolls . can add rosemary from the garden and press dough on the machine and then bake it in the oven on a baking stone with corn meal under it and olive oil!!!
yummy white bread
1 1/2 c soy milk
4 c white flour
3-4 tsp sugar
1/2 tsp salt
1 1/2 tsp yeast
also good bread:
1 c water
3 c white flour (or 2c white and 1 c whole wheat and if use whole wheat may need an extra few tbsp water)
1/2 tsp salt
3 tsp sugar
2 tsp yeast
can use all dough for the land of nod cinnamon buns (DELICIOUS, run a search for this here to find that recipe----i just left the vanilla pudding powder out of that recipe and it turned out VERY GOOD!!!)
from any bread machine book, just leave out the dry milk or substitute soy margarine or soy milk as needed.
dinner rolls
1 c water
2 tbsp margarine (soy)
1 1/2 T water, 1 1/2 T oil, 1 tsp baking powder mixed together and added (egg substitute)
3 1/4 c white flour
1/4 c sugar
1 tsp salt
3 tsp yeast
YUMMY-----i put this in a bagel pan and made bagels and added poppy seeds on top with olive oil. also put this recipe in a hamburger bun pan and made that.
i have more but start with this!!! hope you like it . we do!! you can also make pretzels with the dough and buy the rock salt to put on top.

Posted on: Tue, 04/23/2002 - 12:12am
nopeanuts's picture
Joined: 06/20/2001 - 09:00

Thanks for all the suggestions! Donni - I wonder if I could use the liquid creamer as substitute for cream in other recipes?
I can't wait to try the recipes you posted, AlwaysAvoidAnaphylaxis! I have also been looking for a bagel recipe so I am excited to try that one too!

Posted on: Tue, 04/23/2002 - 5:33am
nopeanuts's picture
Joined: 06/20/2001 - 09:00

AlwaysAvoidAnaphalaxis - Since you are such a bread machine fan, how do you keep you bread fresh past one day? Plastic wrap is such a pain and doesn't work that great. I am starting to make a lot of bread and would love to find a way to keep it fresh.

Posted on: Tue, 04/23/2002 - 6:47am
AlwaysAvoidAnaphylaxis's picture
Joined: 06/23/2001 - 09:00

We bought a breathable bread plastic box from The Baker's Catalogue and that works well.
Also we use plastic containers from Fresh Fields/Wellspring.
Since homemade bread does not have preservatives, after 3-4 days, you have to make more!

Posted on: Tue, 04/23/2002 - 10:57am
anonymous's picture
Joined: 05/28/2009 - 16:42

Here's a tried and true recipe. Never fails.
In order:
1 cup plus 3 TBLS water
3 TBLS vegetable oil
3 TBLS honey
1 tsp salt
3 1/2 C bread flour
1 1/2 tsp yeast
This makes the best white bread. It is my MIL's recipe and she has also used it for years.

Posted on: Tue, 04/23/2002 - 11:41pm
Donni's picture
Joined: 11/06/2000 - 09:00

A natural preservative is "potato water!" Peal and boil a bunch of potatoes--drain and save the water. (I put it in ice trays and put the cubes in a plastic bag in the freezer.) Use the potato water in lieu of water called for in your recipe. Most breads will then stay fresher longer--many up to a week!
Non-dairy creamer can be used in place of regular creamer. Cream? I'd suggest trying it and seeing what happens.
For bread machine recipes on-line, go to [url=""][/url] for about 549 bread machine recipes...and thousands of other recipes! A good bread machine book which indicates if a recipe is dairy-free is "The Bread Machine Baker" by Elizabeth M. Harbison.
I bake all our breads--even the speciality types. Our breads rarely last more than 2 days and if they do, I make croutons and/or bread crumbs. I keep the bread fresh by putting it in a plastic storage bag with a twist tie--taking all the air out before closing it. Even my challah lasts all week--if I hide it!

Posted on: Thu, 04/25/2002 - 10:54am
nopeanuts's picture
Joined: 06/20/2001 - 09:00

Donni - I cannot find plastic bags big enough for the bread. What size do you use and where do you find them? Also, does the potato water change the flavor of the bread?

Posted on: Sat, 04/27/2002 - 12:35am
Donni's picture
Joined: 11/06/2000 - 09:00

The potato water doesn't change the taste of the bread--at least, I can't tell a difference! It does make my Challah firmer so I don't always use it in that recipe. Otherwise, it works well and is a great way to get some extra nutrition in my family, too.
I usually buy the store brand of plastic storage bags. Food Lion sells one which says on the box that it will hold a 1 1/2 lb. loaf. It does work for that size. For a larger loaf, I usually cut the loaf in half.


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