Discover Delicious Recipes

Danish Rugbrod (Rye Bread) for the Bread Machine

My mother in-law's recipe. From Denmark, with love.

54 min 4

Bread Machine Honey-Oat-Wheat Bread

Although dense, this bread is very flavorful and has a nice old-fashioned, homemade taste. The recipe yields a 2 1/2 pound loaf.

2h 33m 4

Winnipeg Rye Bread

This Canadian rye bread is a popular Winnipeg-style recipe that uses cracked rye and white flour instead of rye flour. This makes a light-colored, richly flavored bread and is adapted for the bread machine.

2h 38m 4

Honey Wheat Bread I

This is a county fair blue ribbon winning loaf - it is delicate and soft.

2h 37m 4

Cracked Wheat Bread

This cracked wheat recipe is light, nutty, moist, and makes great toast.

2h 7m 4

Swedish Limpa Rye Bread

Wonderful, dark Swedish limpa bread.

2h 29m 4

Caribbean

Grandma Skeet's Prune Kolaches

This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

2h 45m 4

Morning Glory Muffins I

This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!

53 min 4

Medium

Healthier To Die For Blueberry Muffins

These blueberry muffins are so good. I double the blueberries — they are so full of antioxidants and vitamins that you can never have enough. And they taste so good!

48 min 4

Medium

Roxie's Bran Muffins

This muffin recipe uses bran cereal. It was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!

43 min 4

German Rye Bread

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

2h 7m 4

Japanese Milk Bread

This recipe for Japanese milk bread uses a Japanese bread-making technique called a water roux. Introduced by a Japanese chef, the roux is one part flour to five parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of the starch. The finished bread is soft and springy in texture and stays fresh for a long time.