{ Bread Machine Yeast Rolls }

As much as I love making fresh bread and kneading the dough and going through the whole process, sometimes I rely on my bread machine.  Especially if I want a loaf or rolls but have other things going on and don't have the time to be in the kitchen.

This recipe is wonderful for that, not only does it always turn out great, but I can get the dough going while I finish chores or run an errand.

Bread Machine Yeast Rolls

Source: Betty Crocker

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal™ Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired


Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

Bread Machine Ciabbata Bread

Bread....one of my downfalls.  I don't think there's anything on this earth that can quite compare with a slice of fresh bread, straight out of the oven, with a big slather of butter.  YUM!!!

I love my bread, and I love my breadmaker to get the dough going for me.  I'm not a big fan of the bread baked in the machine, the loaves just never come out like I want them to, but for getting the dough going, this is perfect.

So, here I leave you a Bread maker recipe for 2 delicious loaves of Ciabatta Bread.

Bread Machine Ciabbata Bread

Source

1 1/2 cups Water
1 1/2 teaspoons Salt
1 teaspoon Sugar
1 tablespoon olive oil
3 1/4 cups Flour; (4.06 cups of spelt)
1 1/2 teaspoons Yeast

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour.

Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425 degres F.

Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

Bread Machine Cinnamon Raisin Bread

I am not a big fan of breakfast, aside from my coffee I will either have a piece of toast or if I'm really hungry, a sandwich, but that's it.  One thing I do love is Cinnamon Raisin bread, toasted and slathered with butter.

I don't have it very often, mainly because it's so expensive at the store, and I always forget how easy it is to make a loaf at home.

After my husband got me a new bread maker to replace the one that broke last year, I've been using it almost daily to make fresh bread, so last night I decided to try the Cinnamon Raisin Bread.  It turned out amazing and tastes fantastic.

I just had some toasted with the butter slathered on and it was honestly one of the best breakfasts I've had in a while.

The recipe comes from Betty Crocker and is very easy to make....and cheaper too than buying it.

Bread Machine Cinnamon Raisin Bread

Source:  Betty Crocker

1 cup water
2 tablespoons butter or margarine, softened
3 cups Gold Medal® Better for Bread™ flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 1/2 teaspoons bread machine yeast
3/4 cup raisins

Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (usually about 30 minutes into the bread making process)

Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Makes 1 loaf (1 1/2 lb), 12 slices

Bread Machine Cinnamon Rolls!

I just got this recipe this morning from Joann one of my Cooking Thursday Participants on my main blog "Diary of a Stay at Home Mom".

I read the recipe and immediately got started, this is going to be the kids after school snack and I bet, I'm going to get thumbs up all around.

Cinnamon Rolls

* 1 cup of warm milk
* 1 egg, beaten
* 1/4 cup of butter, melted
* 3 tbsp warm water
* 1 tsp vanilla
* 3 1/3 cups of flour
* 3/4 tsp salt
* 3 tbsp white sugar
* 2 tsp yeast

Combine the milk, egg, butter, water, and vanilla together and pour into your bread machine pan.



Mix the flour, salt and sugar together then pour on top of the milk mixture.



Make a small hole on top of the flour mixture and pour the yeast into it. Turn your bread machine on to the dough cycle, close the lid and leave alone until your machine beeps at you - mine takes 1 1/2 hours.



Once the dough is done, put it on a floured surface and roll out into a large rectangular shape (about 1/4 inch thick) using a rolling pin. Make sure you have enough flour on the counter so the dough doesn't stick when you roll it out.

Filling:

* 1 cup of brown sugar
* 4 tsp cinnamon
* 3 tbsp butter, softened

Combine the sugar and cinnamon and mix thoroughly. Spread the softened butter all over the entire surface of the rectangular shaped dough. Next sprinkle the filling over the dough.



Carefully roll up the dough as tightly as you can. If it sticks to the counter, slowly ease the dough up with your fingers - be careful not to tear the dough.

Use a piece of thread to cut the dough. Carefully slide the thread under the dough then cross the thread so it cuts the dough into 1 inch thick pieces.



Place the cut cinnamon rolls into a glass baking dish that is thoroughly coated with butter.



Cover the rolls with a dish towel and set in a warm place for 30 minutes, or until doubled in size.

Preheat the oven to 350 degrees. Cook the cinnamon rolls in the oven for 15-20 minutes or until light brown on top - don't overcook.

Glaze:

* 3/4 cup of powdered sugar
* 1/2 tsp vanilla
* 3-4 tsp milk

Combine the ingredients together and mix thoroughly making sure to remove any lumps.

Once the cinnamon rolls are finished baking, remove from the oven and drizzle with the glaze. Serve immediately. Enjoy.



I was able to get two pans out of it, a big one and a smaller round pan.