Forever Beloved

Faith, Love & Truth

My Favorite Bread Machine Recipes

I am a self-professed bread machine addict. I love my bread machine!  The first one I purchased was at a yardsale for $5 and it lasted me for years!  I’ve since upgraded, and paid a little more for my current one.  But oh, it’s so worth it!  There are so many things you can do with your bread machine and it’s so super easy! Not to mention the control you have over what your family eats. I wanted to list my top favorite recipes for y’all to enjoy!

I use a West Bend 41410 Hi-Rise Loaf Programmable Breadmaker, 2.5-Pound for my bread making.  It has been such an easy bread machine to use!  And I would highly recommend it, even if you’re a beginner.

Bagels

Ingredients
1 cup warm water
1 1/2 teaspoon salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
corn meal

2 tsp melted butterInstructions
Place water, salt, sugar and flour in the bread machine.  Add the yeast on top. Secure pan in machine, close the lid and set on dough cycle. Press start.When dough cycle is complete, let dough rest on a lightly floured surface.  I put a clean cloth over mine so the dough staid soft. In a large pot add 3 quarts of water and 3 tablespoons of sugar.  Bring to a boil.

Cut dough into 9 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb.  This takes a big to get the hang of. Spin the dough around to enlarge the hole.  Try to make the dough even all the way around.  Let the bagels rise for 10 minutes.  Again, cover them with a clean cloth.

Lower the bagels into the boiling water one at a time. Boil for 1 minute, turning half way through. I then laid them on a towel to drain some of the water off.  Lightly dust a baking sheet with corn meal.  Place the boiled bagels on the baking sheet.

Brush the tops with melted butter.  Now is when you would add your bagel toppings (poppy seeds, cheese or diced onion).  Bake at 375 degrees for 20 to 25 minutes until well browned.

Sweet Rolls With Honey Butter



Roll Ingredients
¼ cup lukewarm water
1 cup lukewarm milk
1 large egg, room temperature
3 tablespoons melted butter, room temperature
¼ cup sugar
4 cups all-purpose flour
1 teaspoon garlic salt
2 1/4 tsp. active dry yeast
¼ cup melted butter for basting rolls

Cinnamon Honey Butter Ingredients
1 stick butter, softened
¼ cup powdered sugar
¼ cup honey
1 tsp cinnamon

Instructions
In a bread machine pan, add the water, milk, egg and butter. Add in the sugar, flour and garlic salt. Add the yeast on top. Secure pan in machine, close the lid and set on dough cycle. Press start.
When cycle is complete, remove dough from pan and place on a floured work surface. With a rolling pin, roll out dough in a rectangle to approx. ½ inch in thickness. Using a pizza cutter, divide into 18 square pieces. Place each piece 2 inches apart on parchment lined baking sheets. Cover with a clean kitchen towel and allow to double in size. Preheat oven to 350 degrees. When rolls have risen, place on middle rack of oven. Bake 15 minutes or until light golden brown. Remove from oven and immediately brush with melted butter. Trust me, serve them warm!

To make the honey butter, whisk all ingredients together.

Homemade Hot Pockets

Ingredients
1 1/2 cups warm water
1 tbsp sugar
1 1/2 tsp salt
3 tbsp oil
4 cups flour
1 1/2 tbsp yeast
filling – Meatball {meatballs, sauce and mozzarella cheese}, Ham {ham and cheddar cheese}, Pizza {pepperoni, sauce and mozzarella cheese} and Breakfast {scrambled eggs, bacon or sausage and cheddar cheese}

Instructions

Add water, sugar, oil, salt, flour and yeast to your bread machine {make sure to follow the order your specific bread machine calls for} and set it to the dough setting. While your bread machine is working, prepare your fillings and set them aside.

Once the dough is ready, take handfuls of the dough and roll out into a small circle about the size of your hand. Add your desired filling and fold the circle of dough over to make a half circle. Seal the edges and bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes.

To freeze: After baking, cool the hotpocket completely. Wrap them individually in plastic wrap and place in a freezer safe ziploc bag. Freeze for later use.

To reheat from frozen: Unwrap plastic wrap, cover in a paper towel and heat for 1 1/2 minutes. After it has been thawed, heat up in microwave for 30-60 seconds.

Recipe Notes
This recipe makes about 8 large hot pockets.

Cinnamon Rolls with Cream Cheese Frosting

Roll Ingredients
1 cup warm milk
2 eggs, room temperature
1/3 cup margarine or 1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Filling Ingredients
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup margarine or 1/3 cup butter, softened

Frosting Ingredients
3 ounces cream cheese
1/4 cup butter
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Add milk, eggs, butter, salt, sugar, flour and yeast in bread machine.  {make sure to follow the order your specific bread machine calls for} and set it to the dough setting and press start.

While your bread machine is working, prepare your filling.  In separate bowl combine cinnamon and sugar.
Preheat oven to 400 degrees F.
After dough has finished, turn it out onto lightly floured surface and roll into a 16×24 rectangle.  Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Beginning on the long end closest to you, roll the dough.  I like to use a “roll and tuck” method.
After the dough is rolled, cut it evenly into 12 rolls.  I use dental floss (or string) to make these cuts as a knife squishes the dough, but you can use either.  To use the string, slide it under the end of the dough roll.  Slide it down to where your first cut will be.  Bring both sides of the string up, tie a simple knot and tighten it until it touches the dough.  Continue to tighten it, as it tightens it will cut right through the dough.  Continue this pattern until all the cuts are made.

Place rolls in lightly greased 9×13 pan.  Cover and let rise in a warm spot until almost doubled (about 30 min).  I sit mine on top of my stove near (but not up against) the oven vent.  The warmth from the oven preheating will help them rise faster.Once rolls are done rising bake them for 14-16 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.  Trust me, do it while they’re warm.  That frosting will melt right down inside the rolls.

 

Ham Salad Spread

In this house, the week after Christmas {and Easter} means having a lot of leftover ham.  I always put some aside for ham pot pie and ham and bean soup.  Which leaves me with just enough left to make ham salad, one of my favorites!

The first thing I did was borrow my Mama’s vintage 1971 Oster electric food grinder.  My Mama bought it new in 1971 and she’s been in our family ever since.  She’s over 40 years old and is still in perfect condition and works beautifully!  I use her every year when we make our homemade relish and hot pepper dip.

I start out by cutting my ham into cubes about 1″ in size.  I put the cubes into the top of the grinder and push it through.  If you don’t have a grinder, you could also use a food processor.  If you are using a food processor, be careful.  One too many pulses and you’ll end up with mush.  I would pulse only 3-5 times.  Keep a close eye on it to make sure it’s the consistency you want.

Next I put the mayo in a bowl along with some of my sweet pickle relish that I’ve canned. I added the dijon mustard, a few cut up sweet pickles, the onion powder and mixed it all together.  I poured that over the ground ham and mixed it up.  Perfection!

You can eat this on a roll as a meal, or use crackers and eat it as a dip. I guarantee that if you put this out at a party, it would all disappear fast!

But the ham salad is equally good as a sandwich spread, or you can put it on a lettuce leaf if you’re watching your carbs.

See how gorgeous and creamy this ham salad is. It has the right balance of a little crunch from the pickles, a little sweetness from the relish and a whole lot of goodness from the ham. Enjoy, I know you will love this recipe!!

Ham Salad Spread

Ingredients
3 cups ham, fully cooked and ground
1 cup mayonnaise
1 tsp dijon mustard
5 heaping tsp sweet relish
2 tsp chopped sweet pickles

1/4 tsp onion powder

Instructions

Finely grind ham, set aside. Combine mayonnaise, relish, dijon mustard and sweet pickles in a separate bowl; pour over ham mixture. Stir to coat. Refrigerate until serving time.

Slow Cooker Bacon Cheeseburger Soup

Is there anything more comforting on a cold winter day than soup?  I found a few variations of this recipe on Pinterest, took a little of this and a little of that from each recipe and made it to fit what I had on hand.

This is a must make soup for the cooler months ahead. It is absolutely delicious, comforting, creamy and it has bacon. Did I mention that it has bacon? Oh, well it is packed with bacon. It is such a hearty soup that the entire family will love!

Slow Cooker Bacon Cheeseburger Soup

Ingredients
8 potatoes, peeled and diced
1.5 lbs. hamburg
1/2 lb. bacon
3 cups chicken broth
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup Velveeta cheese, cubed
1 tbs. Tastefully Simple Onion Onion {or minced onion flakes}
2 cups shredded cheddar cheese
Instructions
Peel and dice the potatoes, place them in the bottom of slow cooker.  Cook and drain the hamburg.  Layer it on top of the potatoes.  Sprinkle the Onion Onion (or minced onion flakes) on top of the hamburg.  You could also add in a little garlic.  Pour the chicken broth over the top.  Mix in the cream of mushroom soup.  If you feel you need more liquid, add a bit of water.  Cook on low for 4 – 5 hours, occasionally stirring, until potatoes are cooked through and break apart easily.  Careful not to cook too long or they’ll turn to mush.  Keep a close eye on the liquid level, adding more if needed.  Cook the bacon and drain it on a paper towel.  Cut the bacon into bite size pieces and add it to the soup.  Then add in the Velveeta cheese, cream cheese and shredded cheddar cheese.  Mix the cheese into the soup.  Cook this on low an additional 30 minutes until you see the cheese is fully melted.