Po Boy Bread from the Bread Machine

This is my go-to bread dough recipe for the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.
I’ve made this dough at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape. To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread!

Po Boy Bread from the Bread Machine
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1 cup lukewarm water
  • 1 1/2 teaspoons melted unsalted butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups (plus a little more, if needed) bread flour
  • 1 teaspoon instant yeast
For the glaze
  • 1 egg white
  • 1 teaspoon water
Instructions
  1. Place ingredients into your bread machine in the order listed.
  2. Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  3. When the dough cycle is completed remove the dough to a lightly floured surface.
  4. Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
  5. Roll up the dough along the long edge.
  6. Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  7. Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  8. After about 30 minutes of rising preheat your oven to 425 F.
  9. Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
  10. Whisk together the glaze ingredients and brush over the top of the dough.
  11. Bake for 20 minutes.
  12. Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  13. Let cool slightly before slicing.

Bread Machine Garlic Herb Pepperoni Bread

Bread, glorious bread! You may not be excited but any time I get homemade bread to turn out as great as this I am one happy guy! It probably (ok, not probably) helped a lot that the dough for this garlic herb pepperoni bread was made in a bread machine making it about as foolproof as you can get. I need foolproof when it comes to bread. And oh, the aroma as the dough came together and then later baked! The entire house smelled soooooo good!
The right combination of Italian flavors, garlic herb pepperoni bread also has the perfect texture, color, crust, flavor… you name it. I thought about adding more chopped pepperoni, but I think I was right in not doing that. You want every bite to be filled with all of the flavors and not over-powered by just one.

I’d make this again in a heartbeat!

Bread Machine Garlic Herb Pepperoni Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
You'll need a bread pan for baking the bread. You can use the bread machine to bake the bread if you like but you'll get a better crust and loaf if you transfer the dough to a pan and bake it instead.
Ingredients
  • 1 cup warm water
  • 1/4 cup light olive oil, plus more for oiling your bread pan
  • 3 cups bread flour
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon minced dried onion
  • 1 teaspoon dried basil
  • 1/4 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pepperoni slices, chopped
  • 2 teaspoons bread machine yeast
  • All-purpose flour
Instructions
  1. Place ingredients into your bread machine in the order listed.
  2. Select the dough cycle and let the machine do its job.
  3. Lightly flour a work surface and add the dough. Punch down to flatten.
  4. Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
  5. Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
  6. Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
  7. Preheat oven to 350 F.
  8. Bake bread for 30 minutes or until the bread has a nice crust on it.
  9. Remove to a wire rack to cook slightly before slicing and serving.

Bread Machine Southern Biscuits

Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!
You can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!

Bread Machine Southern Biscuits
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-14 biscuits
 
Ingredients
  • 2/3 cup milk
  • 2 large eggs, lightly beaten
  • 1/3 cup unsalted butter, softened
  • 1 tablespoon honey
  • 1 1/4 teaspoons salt
  • 3 1/2 cups all-purpose flour
  • 3 teaspoons yeast
Instructions
  1. Place in the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
  2. Process on the dough cycle until done.
  3. Remove dough from bread machine and roll out until 1/2" thick. Try to not over-work the dough.
  4. Cut into desired sizes and transfer to a buttered sheet pan.
  5. Let rise in a warm place until doubled, about an hour.
  6. Preheat oven to 425 F.
  7. Bake biscuits for 15 minutes or until lightly golden in color.

Italian Herb Bread from the Bread Machine

I’ve been using my bread machine more and more lately. I’ve had it for years, and probably like a lot of people’s bread makers, mine spends a lot of time in the back of the pantry sitting quietly. That’s kind of sad, because it makes great loaves of bread. Now, they’re not quite the perfect loaves I can get at the locally-owned bakery shop, but they’re mighty darned good and they leave the house smelling delicious.

This Italian herb bread has a tremendous aroma and taste. It made for the perfect sandwich bread. A nice light crust and soft insides, but not so soft that it can’t hold up to a mound of sandwich meat and cheese.
Any leftover ends or less-than-perfect pieces of this Italian herb bread get turned into fantastic croutons. Great croutons. So good in fact that I wouldn’t hesitate to make a loaf just for croutons.

Italian Herb Bread from the Bread Machine
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 10-12 ounces lukewarm water
  • 1 teaspoon Kosher salt
  • 2 tablespoons vegetable oil
  • 3 1/2 cups bread flour
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon dried parsley, crushed
  • 2 teaspoons sugar
  • 2 teaspoons dried onion flake
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon garlic powder
  • 2 teaspoons active dry yeat
Instructions
  1. Add ingredients to your bread machine in the order listed (check with your bread machine maker if it requires a different order for the dry and wet ingredients).
  2. Select the French bread setting and start the bread cycle.
  3. Let cool slightly after baking before slicing.

Bread Machine Brioche

I woke up one morning and said “That’s it. I am not ignoring my bread machine any longer”. Like a lot of folks, I keep my bread machine at the back of the pantry. Way in the back. Well, no more. I’ve been using it to make fantastic po boy bread dough and since Anita requested French toast, I also made a great loaf of brioche bread. My first time. And yeah, though it’s not like I worked the dough by hand, it still feels homemade and boy, was the French toast out of this world!This bread machine brioche is so soft and eggy inside. The crust is thin but a little crunchy. It holds up well for making French toast.

The key to this bread is determining when to add the butter. You’ll be adding 8 tablespoons (a stick), one tablespoon at a time at 1 minute intervals, during the last kneading cycle. For our bread maker the second (last) kneed cycle ends 35 minutes after starting the machine. That means I add the first tablespoon of butter after 27 minutes. You’ll want to consult your bread machine manual to know when the kneading cycle ends.

Bread Machine Brioche
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Follow the measurement amounts exactly to get the proper texture.
Ingredients
  • 1/4 cup plus 2 tablespoons lukewarm water
  • 2 whole eggs plus 1 egg yolk, lightly whisked
  • 3/4 teaspoon salt
  • 1 3/4 cups plus 2 tablespoons bread flour
  • 3 tablespoons sugar
  • 1 3/4 teaspoons active dry yeast
  • 8 tablespoons unsalted butter, cut into tablespoon-sized pats, softened
Instructions
  1. Add all ingredients except for the softened butter to the bread machine in the order specified by your bread machine maker. I have listed the ingredients in the order for my older model Regal bread maker.
  2. Set your bread machine to 'sweet' or 'regular' if yours doesn't have a 'sweet' setting and begin processing.
  3. minutes before the second kneed cycle is completed start adding the butter, 1 tablespoon at a time, 1 minute between adding each one. NOTE: My bread machine book has a chart showing the various cycle times. For mine, making sweet bread, the 2nd kneed begins after 15 minutes and last 20 minuets. So, I began adding the butter 27 minutes (15 minutes + 20 minutes - 8 minutes) after starting the bread.
  4. Let machine finish and then open the top. Let the bread cool 20 minutes before removing to slice.