Bread maker recipes

[msmcknittington]

Every fall, I remember that I have a bread maker for a couple weeks, and I bake up a storm. So far I have made the dough for pizza, cinnamon rolls and calzones, which were all very good. For the calzones, I just used the dough recipe, and I added a teaspoon of sugar to the water to get the yeast started and left out the oregano, since there are members of my family who are suspicious of green things in their bread. I also baked them at 450 F for about half an hour, since 500 seemed too much.

Anyway, I am looking for bread recipes I can actually bake in the machine. My bread maker can handle up to 5 cups of flour, so I should be good for most recipes. I have both a sweet bread and a quick bread setting, so the recipes don't have to be limited to plain, traditional yeast breads. What I'd like most is recipes for sweet cinnamon bread and apple bread, preferably with both milk and eggs in them for a really tender crumb.

If I'm going to be entirely honest, I am also open to recipes for things like pretzels or breads with fillings that need to be baked in the oven, as long as the dough can be prepared in the machine.

I'm also allergic to shellfish, but if anyone has a bread maker recipe that absolutely hinges on the inclusion of shellfish, I will be rather surprised.

Cracker Crumb Tilapia

[amadi]

I am a lifelong vegetarian who has recently made some little forays into pescetarianism by way of tuna and salmon sushi. Cooked fish is a new thing for me. Though I have cooked it, until tonight I haven't really eaten it. That has changed, because of this recipe that I invented on the fly, which got such raves from the fish eaters of the household, I had to try for myself, and it was a fishy revelation. Forgive the approximations, a lot of this is "use as much as you need." The mayonnaise serves to both moisten the fish and allow the crumb to adhere; since tilapia is mild, you could substitute in a number of things there (lemon-garlic aioli springs immediately to mind, or if you're a fan, Ranch dressing) to bring different, bolder flavors to the dish. Tonight, I served this with wild rice and sauteed baby spinach with caramelized onions.

~20 Buttery Crackers (I used 3/4 of a sleeve of Town House) coarsely crushed, some crumbs, some larger pieces
1 tablespoon dehydrated onion flakes
1 teaspoon dried parsley
1/2 teaspoon (or to taste) granulated garlic
1 pound tilapia fillets
Salt & Pepper
~2 tablespoons Mayonnaise

In a small container or bowl, mix the cracker crumbs, onion flakes, parsley and garlic together until well blended.

Line a baking sheet with parchment paper/silicon mat/aluminum foil. Place the fillets on the baking sheet and dry each piece by patting with paper towel. Salt each fillet lightly and pepper to taste.

Spread each fillet with a very thin coating of mayonnaise. Cover each fillet completely.

Using a spoon, sprinkle the crumb topping over each fillet, covering completely in a generous coat. (You will have crumb spill over around the fish. That's okay, it'll taste good too.)

Refrigerate uncovered or very loosely covered, for at least two hours.

Bake for 13 minutes in a preheated 350° F/175° C oven.

If a crispy crust is desired, switch the fish to the broiler/switch the oven to broil for no more than 2 minutes at the end of the baking. Enjoy!

Pumpkin Scones!

[fadedwings]

I was in the mood for scones and I had canned pumpkin on hand and I found this recipe over here.

I really liked them. The icing was my own addition and if I had made them for breakfast I think I would have skipped it but I made them for an evening snack and they were perfect for that.

I also put the recipe under the cut as well as some of the things I did a little differently...

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