Here’s the thing about this bread machine cheese bread recipe, it doesn’t actually taste like cheese. BUT it is very good and you won’t regret making it. It has a soft, slightly chewy texture. It’s sturdy enough to use for sandwiches.
Continue reading →Check out this cheese and onion bread recipe for the bread machine. The aroma while the bread is baking is wonderful. And the bread tastes even better!! Cheese and onion bread was made for chicken or turkey sandwiches.
Continue reading →This bread machine potato bread recipe makes tasty, moist bread that’s perfect for sandwiches. It’s also really easy to make because it uses potato flakes.
Continue reading →Wondering about high altitudes and your bread machine? I get it! Over the last few years I’ve lived at sea level, 4,800 feet and have now bought a home at 3,700 feet. Here are some hints for adjusting bread machine recipes so that they work, no matter the altitude.
Continue reading →I adore dark rye bread. It’s hearty and has a nice rye flavor. The Man of The House uses it to make great corned beef sandwiches. It also goes well with soup or stews.
Continue reading →Prepared Pantry’s sour cream white gourmet bread mix made bread that was so, so fluffy. The crust was flaky and the bread was moist and rich.
Continue reading →Bread machine cornbread is easy to make and tastes great! Who would have guessed that you can make cornbread without a mix AND in the bread machine?
Continue reading →Every year I wait for eggnog to appear in the grocery stores. Not only does that mean that the holidays are coming, it means that it’s time for eggnog bread! This yummy, easy bread recipe is great for the holidays as well as breakfast on chilly autumn or winter mornings.
Continue reading →The Man of the House wondered if I had a hoagie roll recipe. I found one and they’ve become a regular item on our menu. We use homemade hoagie rolls for sandwiches and out-of-this-world garlic bread.
Continue reading →I use this sour milk bread recipe all the time. Simple ingredients! Great taste and texture! No wonder this is the recipe that I make the most often. AND you don’t even need to have sour milk! Note that this recipe now has high altitude instructions.
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