17 Delicious Cuisinart Bread Maker Recipes Easy

Desserts and Baking

Discover the joy of baking with your Cuisinart bread maker through these 17 delicious recipes that promise to bring warmth and aroma to your kitchen. Whether you’re craving classic white bread, adventurous with artisanal flavors, or in need of gluten-free options, we’ve got you covered. Perfect for busy home cooks, these easy-to-follow recipes will have you baking like a pro in no time. Let’s get started!

Whole Wheat Honey Bread

Whole Wheat Honey Bread

Never settle for store-bought when you can bake this Whole Wheat Honey Bread that’s as nutritious as it is delicious. Perfect for toast or sandwiches, this loaf is a game-changer.

Ingredients

  • 3 cups whole wheat flour (spooned and leveled)
  • 1 cup warm water (110°F, perfect for yeast activation)
  • 1/4 cup honey (local preferred for flavor)
  • 2 tbsp olive oil (or any neutral oil)
  • 1 packet active dry yeast (about 2 1/4 tsp)
  • 1 tsp salt (adjust to taste)

Instructions

  1. In a large bowl, dissolve honey in warm water. Sprinkle yeast on top and let sit for 5 minutes until frothy.
  2. Stir in olive oil and salt. Gradually add whole wheat flour, mixing until a dough forms.
  3. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
  5. Punch down dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
  6. Preheat oven to 350°F. Bake bread for 30-35 minutes until golden brown and sounds hollow when tapped.
  7. Cool on a wire rack before slicing to prevent crumbling.

Absolutely divine when warm, this bread boasts a tender crumb and a subtly sweet flavor. Try it toasted with avocado or as the base for your next grilled cheese.

Classic White Bread

Classic White Bread

Transform your kitchen into a bakery with this foolproof Classic White Bread recipe. **Whip up** fluffy, golden loaves that scream homemade goodness—no fancy skills needed.

Ingredients

  • 4 cups all-purpose flour (spooned & leveled)
  • 1 tbsp granulated sugar (adjust to taste)
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (110°F, use a thermometer)
  • 2 tbsp unsalted butter, melted (or any neutral oil)

Instructions

  1. **Combine** flour, sugar, salt, and yeast in a large bowl. Whisk to blend.
  2. **Pour** in warm water and melted butter. Stir with a wooden spoon until a shaggy dough forms.
  3. **Knead** dough on a floured surface for 10 minutes until smooth and elastic. Tip: If sticky, add flour 1 tbsp at a time.
  4. **Place** dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
  5. **Punch down** dough to release air. Shape into a loaf and place in a greased 9×5-inch pan.
  6. **Cover** and let rise again for 30 minutes. Preheat oven to 375°F during the last 10 minutes.
  7. **Bake** for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: Tent with foil if browning too fast.
  8. **Cool** in pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting—it’s worth the wait!

Just pulled from the oven, this bread boasts a crisp crust and pillowy interior. **Slice thick** for toast or **tear warm** for the ultimate comfort bite.

French Baguette

French Baguette

Never underestimate the power of a crispy, golden French baguette—your kitchen’s secret weapon for turning any meal into a Parisian feast.

Ingredients

  • 4 cups bread flour (or all-purpose for a lighter texture)
  • 1 1/2 cups warm water (110°F, perfect for yeast activation)
  • 2 tsp salt (adjust to taste)
  • 1 tsp sugar (helps the yeast work its magic)
  • 1 packet active dry yeast (about 2 1/4 tsp)

Instructions

  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
  2. Mix in salt and gradually add flour, stirring until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Punch down dough, divide into two equal parts, and shape each into a long, thin baguette.
  6. Place on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
  7. Preheat oven to 450°F. Score the tops of the baguettes with a sharp knife.
  8. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.

Crack into that crust to reveal a soft, airy interior—perfect for slathering with butter or dunking into soup. For a next-level twist, slice and toast with garlic and herbs for an instant appetizer.

Cinnamon Raisin Bread

Cinnamon Raisin Bread

Zesty mornings call for this homemade Cinnamon Raisin Bread—soft, sweet, and speckled with juicy raisins. Perfect toasted with butter or as is, it’s a cozy bake that’ll make your kitchen smell like heaven.

Ingredients

  • 3 cups all-purpose flour (spooned & leveled)
  • 1 cup warm milk (110°F, for activating yeast)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar (plus 1 tbsp for yeast proofing)
  • 1/2 cup raisins (soak in warm water for 10 mins if too dry)
  • 1 large egg (room temperature)
  • 1/4 cup unsalted butter, melted (cool slightly)
  • 1 tsp salt
  • 2 tsp ground cinnamon (adjust to taste)
  • 1 tbsp vegetable oil (or any neutral oil, for greasing)

Instructions

  1. In a small bowl, combine warm milk, 1 tbsp sugar, and yeast. Let sit for 5-10 mins until frothy.
  2. In a large bowl, whisk together flour, remaining sugar, salt, and cinnamon.
  3. Make a well in the center; add yeast mixture, egg, and melted butter. Mix until a shaggy dough forms.
  4. Turn dough onto a floured surface; knead for 8-10 mins until smooth and elastic.
  5. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled.
  6. Punch down dough; knead in raisins until evenly distributed.
  7. Shape dough into a loaf; place in a greased 9×5 inch loaf pan. Cover and let rise for 30 mins.
  8. Preheat oven to 350°F. Bake bread for 30-35 mins until golden and sounds hollow when tapped.
  9. Cool in pan for 10 mins, then transfer to a wire rack to cool completely.

Crumbly yet tender, each slice is a sweet embrace of cinnamon and plump raisins. Try it French-toasted for a decadent twist or simply slathered with cream cheese for a quick treat.

Garlic Parmesan Bread

Garlic Parmesan Bread

Get ready to elevate your bread game with this irresistible Garlic Parmesan Bread. Crispy on the outside, fluffy on the inside, and loaded with flavor, it’s the ultimate sidekick to any meal.

Ingredients

  • 1 loaf French bread (or any crusty bread)
  • 1/2 cup unsalted butter, melted (for richer flavor, use European-style butter)
  • 4 garlic cloves, minced (fresh is best for maximum flavor)
  • 1/4 cup fresh parsley, finely chopped (dried works in a pinch, but fresh is brighter)
  • 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (freshly ground preferred)

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for a crispy crust.
  2. Slice the French bread in half lengthwise, creating two even halves. Tip: A serrated knife works best for clean cuts.
  3. In a small bowl, mix the melted butter, minced garlic, parsley, salt, and pepper until well combined. Tip: Let the mixture sit for 5 minutes to infuse the flavors.
  4. Evenly spread the garlic butter mixture over the cut sides of the bread. Tip: Use the back of a spoon for an even layer.
  5. Sprinkle the grated Parmesan cheese over the buttered bread, covering it completely.
  6. Place the bread on a baking sheet, cheese side up, and bake for 10-12 minutes, or until the edges are golden and the cheese is bubbly. Tip: Watch closely after 10 minutes to prevent burning.
  7. Remove from the oven and let it cool for 2 minutes before slicing. This allows the cheese to set slightly for cleaner cuts.

Perfectly golden with a buttery, garlicky aroma that fills the kitchen, this bread is a showstopper. Serve it alongside pasta for a carb-loaded feast or as a standalone snack that’s impossible to resist.

Banana Nut Bread

Banana Nut Bread

Alright, let’s get straight to it. Banana Nut Bread is the ultimate comfort food—moist, nutty, and packed with flavor. Perfect for breakfast or a snack, this recipe is a no-brainer.

Ingredients

  • 3 ripe bananas (the spottier, the better)
  • 1/3 cup melted butter (or any neutral oil)
  • 1 tsp baking soda (helps it rise)
  • Pinch of salt (balances sweetness)
  • 3/4 cup sugar (adjust to taste)
  • 1 large egg (room temp for best results)
  • 1 tsp vanilla extract (pure for best flavor)
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup chopped walnuts (toast for extra crunch)

Instructions

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
  2. In a bowl, mash bananas with a fork until smooth.
  3. Mix in melted butter, then baking soda and salt.
  4. Stir in sugar, egg, and vanilla until combined.
  5. Fold in flour gently—don’t overmix for a tender crumb.
  6. Add walnuts, saving a handful for topping.
  7. Pour batter into pan. Sprinkle reserved walnuts on top.
  8. Bake for 50-60 minutes, until a toothpick comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack.

Look at that golden crust! This bread is moist inside with a nutty crunch. Slice it thick, toast it, or slather with peanut butter for next-level goodness.

Rosemary Olive Oil Bread

Rosemary Olive Oil Bread

Make your kitchen smell like a rustic Italian bakery with this Rosemary Olive Oil Bread. It’s crusty outside, soft inside, and ridiculously easy to whip up.

Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tsp salt (adjust to taste)
  • 1 tsp sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F, like a warm bath)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)

Instructions

  1. In a large bowl, whisk together flour, rosemary, salt, and sugar.
  2. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
  3. Make a well in the center of the dry ingredients. Pour in yeast mixture and olive oil.
  4. Stir until a shaggy dough forms. Tip: If too sticky, add a sprinkle of flour.
  5. Knead dough on a floured surface for 5 minutes until smooth and elastic.
  6. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
  7. Punch down dough and shape into a round loaf. Place on a parchment-lined baking sheet.
  8. Cover and let rise for another 30 minutes. Tip: Score the top with a sharp knife for a professional look.
  9. Preheat oven to 375°F. Drizzle loaf with olive oil and bake for 25-30 minutes until golden brown. Tip: Tap the bottom; it should sound hollow when done.

This bread boasts a crispy crust with a tender, aromatic interior. Try serving it warm with a drizzle of olive oil and a sprinkle of sea salt for an extra flavor punch.

Chocolate Chip Brioche

Chocolate Chip Brioche

Oozing with buttery richness and pockets of melted chocolate, this Chocolate Chip Brioche is your next baking project. Perfect for lazy Sunday brunches or a sweet treat any day.

Ingredients

  • 4 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar (adjust to sweetness preference)
  • 1 tsp salt
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 cup whole milk, warmed to 110°F (use a thermometer)
  • 4 large eggs, room temperature
  • 1 cup unsalted butter, softened (cut into tablespoons)
  • 1 cup semi-sweet chocolate chips (or chunks for gooier pockets)

Instructions

  1. In a large bowl, whisk together flour, sugar, salt, and yeast.
  2. Add warmed milk and eggs to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
  4. Gradually add softened butter, one tablespoon at a time, kneading until fully incorporated.
  5. Fold in chocolate chips until evenly distributed throughout the dough.
  6. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
  7. Punch down the dough and divide into two equal parts. Shape each into a loaf and place in greased 9×5 inch loaf pans.
  8. Cover and let rise again for 45 minutes to 1 hour until puffy.
  9. Preheat oven to 350°F. Bake loaves for 25-30 minutes until golden brown and sound hollow when tapped.
  10. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Golden and glossy on the outside, this brioche is irresistibly soft inside with melty chocolate in every bite. Serve toasted with a smear of salted butter or as the base for an epic French toast.

Multigrain Seed Bread

Multigrain Seed Bread

Perfect for those who crave texture and taste, this Multigrain Seed Bread packs a nutritious punch with every slice. Get ready to knead, bake, and devour!

Ingredients

  • 2 cups whole wheat flour (or substitute half with all-purpose for lighter texture)
  • 1 cup mixed seeds (sunflower, pumpkin, flax—pick your favorites)
  • 1 tbsp honey (agave works for a vegan twist)
  • 1 tsp salt (adjust to taste)
  • 1 packet active dry yeast (ensure it’s fresh for best rise)
  • 1 cup warm water (110°F—use a thermometer for accuracy)
  • 2 tbsp olive oil (or any neutral oil)

Instructions

  1. In a large bowl, whisk together whole wheat flour, mixed seeds, and salt.
  2. Dissolve honey in warm water, sprinkle yeast on top, and let sit for 5 minutes until frothy.
  3. Pour yeast mixture and olive oil into dry ingredients. Stir until a shaggy dough forms.
  4. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled.
  6. Punch down dough, shape into a loaf, and place in a greased 9×5 inch loaf pan.
  7. Cover and let rise again for 30 minutes. Preheat oven to 375°F during the last 10 minutes.
  8. Bake for 35 minutes or until golden brown and sounds hollow when tapped.
  9. Cool on a wire rack for at least 15 minutes before slicing.

Golden crust gives way to a soft, seed-studded interior—ideal toasted with avocado or as a hearty sandwich base. Get creative with your seed mix for a personalized loaf every time.

Sourdough Starter Bread

Sourdough Starter Bread

Elevate your bread game with this tangy, crusty sourdough starter bread—no fancy skills needed, just patience and a bit of elbow grease.

Ingredients

  • 1 cup active sourdough starter (bubbly and passes the float test)
  • 3 cups bread flour (plus extra for dusting)
  • 1 1/4 cups water (lukewarm, about 85°F)
  • 1 1/2 tsp salt (fine sea salt for even distribution)
  • 1 tbsp olive oil (or any neutral oil, for greasing)

Instructions

  1. In a large bowl, mix sourdough starter, water, and olive oil until combined.
  2. Add bread flour and salt to the bowl. Stir until a shaggy dough forms.
  3. Cover the bowl with a damp towel and let rest for 30 minutes to autolyse.
  4. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten.
  5. Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature (about 75°F) for 8-12 hours, or until doubled in size.
  6. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes.
  7. Shape the dough into a round loaf, place on parchment paper, and score the top with a sharp blade.
  8. Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
  9. Remove the lid and bake for another 25 minutes, or until deeply golden brown.
  10. Let the bread cool on a wire rack for at least 1 hour before slicing.

Just imagine that first slice—crackly crust, airy crumb, and that signature sourdough tang. Serve thick slices with creamy butter or use it as the base for your next avocado toast masterpiece.

Pumpkin Spice Bread

Pumpkin Spice Bread

Viral for a reason, this Pumpkin Spice Bread is your fall baking MVP. Moist, flavorful, and ridiculously easy—get ready to wow your taste buds.

Ingredients

  • 1 3/4 cups all-purpose flour (spooned & leveled)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, cloves)
  • 1/2 cup vegetable oil (or any neutral oil)
  • 2 large eggs (room temp for best mix)
  • 1 cup granulated sugar (adjust to taste)
  • 1/4 cup brown sugar (packed)
  • 1 cup pumpkin puree (not pie filling)
  • 1/4 cup water

Instructions

  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
  2. Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl. Set aside.
  3. In another bowl, beat oil, eggs, granulated sugar, brown sugar, pumpkin puree, and water until smooth.
  4. Gradually fold dry ingredients into wet until just combined—don’t overmix.
  5. Pour batter into prepared pan. Smooth top with a spatula.
  6. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Outrageously moist with a perfect spice kick, this bread is a dream toasted with butter or as a base for French toast. Serve warm for that cozy, just-baked magic.

Cheesy Jalapeno Cornbread

Cheesy Jalapeno Cornbread

Dig into this Cheesy Jalapeno Cornbread that’s **bold, spicy, and irresistibly cheesy**. Perfect for game day or a cozy night in, it’s a crowd-pleaser that’s **easy to whip up**.

Ingredients

  • 1 cup cornmeal (fine or medium grind)
  • 1 cup all-purpose flour (for a lighter texture)
  • 1 tbsp baking powder (ensure it’s fresh for maximum rise)
  • 1/2 tsp salt (adjust to taste)
  • 1 cup buttermilk (or milk with 1 tbsp vinegar as a substitute)
  • 1/4 cup unsalted butter, melted (or any neutral oil)
  • 1 large egg (room temperature for better mixing)
  • 1 cup shredded cheddar cheese (sharp for more flavor)
  • 2 jalapenos, finely diced (remove seeds for less heat)
  • 1/4 cup honey (for a touch of sweetness)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking pan.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In another bowl, mix buttermilk, melted butter, egg, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring just until combined.
  5. Fold in shredded cheddar and diced jalapenos gently to avoid overmixing.
  6. Transfer the batter to the prepared pan, smoothing the top with a spatula.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean and the edges are golden.
  8. Let the cornbread cool in the pan for 10 minutes before slicing.

Zesty and moist, this cornbread packs a **spicy kick** balanced by creamy cheese. Serve it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort meal.

Apple Cinnamon Swirl Bread

Apple Cinnamon Swirl Bread

Make your kitchen smell like a fall candle with this Apple Cinnamon Swirl Bread. It’s soft, sweet, and packed with cozy vibes.

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar (plus 2 tbsp for swirl)
  • 1 tsp baking powder (aluminum-free for better taste)
  • 1/2 tsp salt
  • 1/2 cup milk (whole milk for richness, or any milk you prefer)
  • 1/4 cup unsalted butter, melted (cooled slightly)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract (pure for best flavor)
  • 1 medium apple, peeled and diced (Granny Smith for tartness)
  • 2 tsp ground cinnamon (adjust to taste)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
  3. In another bowl, mix milk, melted butter, egg, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients. Stir until just combined; don’t overmix.
  5. Fold in diced apples gently. Tip: Toss apples in a bit of flour to prevent sinking.
  6. In a small bowl, mix 2 tbsp sugar with cinnamon for the swirl.
  7. Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar over it.
  8. Add remaining batter, then top with the rest of the cinnamon sugar. Use a knife to swirl lightly.
  9. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover with foil if top browns too quickly.
  10. Let cool in pan for 10 minutes, then transfer to a wire rack. Tip: Best sliced when slightly warm.

Warm slices reveal layers of spiced apple goodness, perfect with a dab of butter or a scoop of vanilla ice cream for dessert.

Gluten-Free Almond Bread

Gluten-Free Almond Bread

Get ready to bake the gluten-free almond bread that’s taking over kitchens! Grain-free, guilt-free, and packed with flavor, this loaf is your new go-to.

Ingredients

  • 2 cups almond flour (blanched for a finer texture)
  • 1/4 cup coconut oil (melted, or any neutral oil)
  • 3 eggs (room temperature for better mixing)
  • 1 tsp baking soda (ensure it’s fresh for maximum rise)
  • 1 tbsp honey (adjust to taste, or maple syrup for vegan)
  • 1/2 tsp salt (fine sea salt preferred)
  • 1 tbsp apple cider vinegar (helps with rise and texture)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, whisk together almond flour, baking soda, and salt until no lumps remain.
  3. Add eggs, melted coconut oil, honey, and apple cider vinegar to the dry ingredients. Mix until fully combined. Tip: A hand mixer can make this step quicker and ensure a smooth batter.
  4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  5. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted comes out clean. Tip: Cover with foil if the top browns too quickly.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when fully cooled.

Hearty and moist, this almond bread has a subtly sweet flavor perfect for toast or as a base for avocado. Try it toasted with a smear of almond butter for an extra nutty kick.

Sun-Dried Tomato Basil Bread

Sun-Dried Tomato Basil Bread

Nail your next brunch with this Sun-Dried Tomato Basil Bread—packed with bold flavors and ready to impress with minimal effort.

Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1 tbsp sugar (for a slight sweetness)
  • 1 tsp salt (adjust to taste)
  • 1 packet instant yeast (about 2 1/4 tsp)
  • 1 cup warm water (110°F, perfect for yeast activation)
  • 1/4 cup olive oil (or any neutral oil)
  • 1/2 cup chopped sun-dried tomatoes (oil-packed for extra flavor)
  • 1/4 cup fresh basil, chopped (pack it in for a herby punch)

Instructions

  1. In a large bowl, whisk together flour, sugar, salt, and yeast.
  2. Add warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
  4. Fold in sun-dried tomatoes and basil until evenly distributed.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  6. Punch down the dough and shape into a loaf. Place on a baking sheet lined with parchment paper.
  7. Cover and let rise for another 30 minutes. Preheat oven to 375°F during the last 10 minutes.
  8. Bake for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For a crispier crust, brush with olive oil before baking.
  9. Cool on a wire rack for at least 10 minutes before slicing. Tip: Wait for it to cool slightly for cleaner slices.

Juicy sun-dried tomatoes and fresh basil make every bite a flavor explosion. Serve warm with a drizzle of olive oil or as the base for your next avocado toast creation.

Maple Oatmeal Bread

Maple Oatmeal Bread

Get ready to bake your way to breakfast bliss with this Maple Oatmeal Bread. It’s sweet, hearty, and totally sliceable for your morning toast or snack attack.

Ingredients

  • 1 cup rolled oats (old-fashioned or quick oats work)
  • 1 1/2 cups warm water (110°F, perfect for activating yeast)
  • 2 tbsp maple syrup (the real deal for best flavor)
  • 2 tbsp unsalted butter, melted (or coconut oil for a vegan twist)
  • 1 tsp salt (adjust to taste)
  • 2 1/4 tsp active dry yeast (check the expiration date!)
  • 3 cups all-purpose flour (spooned and leveled for accuracy)

Instructions

  1. In a large bowl, combine warm water, maple syrup, and yeast. Let sit for 5 minutes until frothy.
  2. Stir in melted butter, salt, and oats. Mix well to combine.
  3. Gradually add flour, 1 cup at a time, stirring until a dough forms.
  4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
  6. Punch down dough and shape into a loaf. Place in a greased 9×5 inch loaf pan.
  7. Cover and let rise for another 30 minutes until dough crests the pan.
  8. Preheat oven to 350°F. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread boasts a chewy texture with a subtle maple sweetness. Toast it up and slather with almond butter for a next-level treat.

Rye Bread with Caraway Seeds

Rye Bread with Caraway Seeds

Oven-ready and packed with flavor, this rye bread with caraway seeds is your next baking project. Bold, earthy, and slightly nutty, it’s a loaf that stands out.

Ingredients

  • 2 cups rye flour (for a denser texture)
  • 1 cup all-purpose flour (or bread flour for more chew)
  • 1 tbsp caraway seeds (toast for extra aroma)
  • 1 tsp salt (adjust to taste)
  • 1 tbsp sugar (honey works too)
  • 1 packet active dry yeast (about 2 1/4 tsp)
  • 1 1/4 cups warm water (110°F, perfect for yeast activation)
  • 2 tbsp olive oil (or any neutral oil)

Instructions

  1. In a large bowl, mix rye flour, all-purpose flour, caraway seeds, salt, and sugar. Tip: Sifting the flours can prevent lumps.
  2. Dissolve yeast in warm water and let sit for 5 minutes until frothy. Tip: Water too hot can kill the yeast.
  3. Add yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
  4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: Dough should pass the windowpane test.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  6. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan.
  7. Cover and let rise for another 30 minutes. Preheat oven to 375°F during the last 10 minutes.
  8. Bake for 30-35 minutes until the loaf sounds hollow when tapped. Tip: Internal temperature should reach 190°F.
  9. Cool on a wire rack for at least 1 hour before slicing.

Warm slices of this bread reveal a tight crumb and a crust that’s just the right amount of chewy. Serve it thickly sliced with butter or as the base for a robust sandwich.

Conclusion

Let these 17 Cuisinart bread maker recipes inspire your next baking adventure! From savory to sweet, there’s something for everyone to enjoy. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!

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