17 Delicious Easy Bread Maker Recipes for Beginners

Discover the joy of baking with minimal effort and maximum flavor! Whether you’re craving the comforting aroma of fresh bread or eager to explore new, easy recipes, your bread maker is the secret to delicious homemade loaves. Perfect for beginners, these 17 recipes promise simplicity and satisfaction. Let’s turn your kitchen into a bakery with these foolproof favorites—ready to impress and delight!

Classic White Bread

So, you’ve decided to embark on the noble quest of baking your own classic white bread? Bravo! Whether you’re aiming to impress your in-laws or just really tired of store-bought sandwich bread that tastes like disappointment, you’re in the right place.

Ingredients

• 4 cups all-purpose flour (spooned and leveled, because we’re not savages)
• 1 tbsp granulated sugar (for that hint of sweetness, or skip it if you’re rebellious)
• 1 tsp salt (because flavor is important, folks)
• 1 packet (2 1/4 tsp) active dry yeast (the magic maker)
• 1 1/2 cups warm water (about 110°F, think baby bath temperature)
• 2 tbsp unsalted butter, melted (or olive oil for a dairy-free twist)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast. This is where the party starts.
2. Add the warm water and melted butter to the dry ingredients. Stir until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. This is your arm workout for the day.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size. Patience is key here.
5. Punch down the dough (take out your frustrations), then shape it into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise again for 30 minutes. Tip: For a golden crust, brush the top with melted butter before baking.
6. Preheat your oven to 375°F and bake the bread for 30-35 minutes, until golden brown and sounds hollow when tapped. Tip: If it’s browning too quickly, tent it with foil.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist the urge to slice it hot—it’s worth the wait.

Ah, the fruits of your labor! This classic white bread boasts a soft, fluffy interior with a slightly crisp crust. Perfect for sandwiches, toast, or just eating straight from the loaf like a carb-loving champion.

Whole Wheat Honey Bread

Picture this: a loaf of bread so wholesome, it practically hugs you back. Our Whole Wheat Honey Bread is the cozy sweater of baked goods—comforting, sweet, and just what you need to start your day right.

Ingredients

• 3 cups whole wheat flour (spooned and leveled for accuracy)
• 1 cup warm water (110°F, like a soothing bath)
• 1/4 cup honey (the sweeter, the better—or adjust to taste)
• 2 tbsp unsalted butter, melted (or any neutral oil for a dairy-free twist)
• 1 packet active dry yeast (about 2 1/4 tsp, because freshness matters)
• 1 tsp salt (because even bread needs a little seasoning)

Instructions

1. In a large bowl, whisk together the warm water and honey until the honey dissolves. Sprinkle the yeast on top and let it sit for 5 minutes, or until frothy. (Tip: If your yeast doesn’t bubble, it might be too old—time for a new packet!)
2. Stir in the melted butter and salt, then gradually add the whole wheat flour, mixing until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. (Tip: If the dough sticks to your hands, add a bit more flour, but don’t overdo it—you want it soft!)
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size. (Tip: No warm spot? Preheat your oven to 200°F, turn it off, and let the dough rise inside with the door closed.)
5. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat your oven to 350°F. Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped. (Tip: For a shiny crust, brush the top with a little melted butter right after baking.)

Kneadless to say, this bread is a game-changer—soft, slightly sweet, and perfect for toast or sandwiches. Or, go wild and slather it with peanut butter for a snack that’ll make you the envy of the break room.

Cinnamon Raisin Bread

Let’s face it, waking up to the smell of cinnamon raisin bread is like getting a warm hug from your oven. This loaf is the perfect blend of sweet, spicy, and everything nice, making it the ultimate breakfast or snack time hero.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 cup warm water (110°F, like a cozy bath)
• 2 tbsp unsalted butter, melted (or coconut oil for a vegan twist)
• 1/4 cup granulated sugar (because life’s sweet)
• 1 tsp salt (the yin to sugar’s yang)
• 2 1/4 tsp active dry yeast (the magic maker)
• 1 tbsp ground cinnamon (for that spicy kick)
• 1 cup raisins (plump ones are the best)
• 1 egg, beaten (for that golden shine, optional)

Instructions

1. In a large bowl, whisk together warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be shy—try warmer water.
2. Stir in melted butter, salt, and cinnamon. Gradually add flour, mixing until a dough forms. Tip: If the dough sticks, add a bit more flour, but don’t turn it into a desert.
3. Knead the dough on a floured surface for 8 minutes until smooth. Add raisins in the last 2 minutes. Tip: Think of kneading as a mini workout for your arms.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled. Tip: No warm spot? Preheat your oven to 200°F, turn it off, and let the dough rise inside.
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 375°F. Brush loaf with beaten egg for shine, if using. Bake for 25-30 minutes until golden and sounds hollow when tapped.

Delight in the soft, fluffy texture with bursts of sweet raisins and a cinnamon swirl that’ll make your taste buds dance. Toast a slice and slather with butter, or go wild and make French toast—because why not?

Garlic Parmesan Bread

Oh, the sheer joy of tearing into a warm, buttery slice of Garlic Parmesan Bread—it’s like a hug for your taste buds with a cheeky whisper of garlic. Perfect for those who believe carbs are a love language, this recipe is your golden ticket to bliss.

Ingredients

• 1 loaf French bread (or any crusty bread you adore)
• 1/2 cup unsalted butter, softened (because salted is just showing off)
• 4 cloves garlic, minced (or more, we don’t judge)
• 1/4 cup freshly grated Parmesan cheese (the powdery stuff won’t do it justice)
• 1 tbsp chopped fresh parsley (for that pop of color and freshness)
• 1/2 tsp garlic powder (because why not double down on garlic?)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully heated!
2. Slice the French bread in half lengthwise, like you’re opening a book of delicious possibilities.
3. In a bowl, mix the softened butter, minced garlic, Parmesan cheese, and garlic powder until it’s smoother than your pickup lines.
4. Spread the garlic butter mixture evenly over the cut sides of the bread. Be generous—this is no time for stinginess.
5. Place the bread on a baking sheet and bake for 10-12 minutes, or until the edges are golden and the butter is bubbly. Tip: Watch it like a hawk to avoid a garlicky tragedy.
6. Switch the oven to broil for the last 1-2 minutes to get that perfect golden top. Tip: This is the bread’s moment to shine, so don’t walk away now.
7. Sprinkle with fresh parsley right after baking for that Instagram-worthy finish. Tip: The parsley isn’t just pretty—it adds a fresh contrast to the rich flavors.

Zesty, garlicky, and unapologetically cheesy, this Garlic Parmesan Bread is the side dish that steals the show. Serve it alongside your favorite pasta or as the star of your next soup night—just don’t be surprised when it disappears faster than your last diet resolution.

Banana Nut Bread

Bananas are the unsung heroes of the fruit world, and when they team up with nuts in this loaf, magic happens. This banana nut bread is your ticket to breakfast bliss or a sneaky midnight snack—no judgment here.

Ingredients

• 3 ripe bananas, mashed (the spottier, the better for sweetness)
• 1/3 cup melted butter (or any neutral oil for a lighter version)
• 1 tsp baking soda (the secret fluff-maker)
• Pinch of salt (to balance the sweetness)
• 3/4 cup sugar (adjust to taste, but why would you?)
• 1 large egg, beaten (room temp is best for mixing)
• 1 tsp vanilla extract (the flavor booster)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup chopped walnuts (or pecans for a Southern twist)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: A light flour dusting prevents sticking.
2. In a large bowl, mix the mashed bananas and melted butter with a wooden spoon until creamy.
3. Stir in the baking soda and salt, then mix in the sugar, beaten egg, and vanilla extract. Tip: Don’t overmix to keep the bread tender.
4. Gently fold in the flour until just combined, then stir in the walnuts. Tip: Reserve a few nuts to sprinkle on top for a pretty finish.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here—slicing too soon can lead to crumbles.

Your banana nut bread should be moist, with a tender crumb and a crackly top that’s irresistible. Try toasting a slice and slathering it with peanut butter for a next-level experience.

Rosemary Olive Oil Bread

Guess what? Your kitchen is about to smell like a fancy Italian bakery, and all it takes is this ridiculously easy Rosemary Olive Oil Bread recipe. Perfect for those who pretend to be gourmet chefs but secretly love simplicity.

Ingredients

• 3 cups all-purpose flour (or bread flour for extra chewiness)
• 1 tbsp sugar (because even bread deserves a little sweetness)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is chef’s kiss)
• 1 cup warm water (not too hot, or you’ll murder the yeast)
• 2 tbsp olive oil (plus extra for drizzling, because why not?)
• 1 packet (2 1/4 tsp) active dry yeast (the magic maker)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and rosemary. This is where the party starts.
2. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy. No froth? Your yeast might be taking a permanent nap.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms. It’s okay if it’s not perfect; we’re going for rustic charm here.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Think of it as stress relief.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Patience is key, or so they say.
6. Preheat your oven to 375°F (190°C) and punch down the dough to release any air bubbles. Yes, it’s as satisfying as it sounds.
7. Shape the dough into a round loaf, place it on a baking sheet, and let it rise for another 30 minutes. It’s like a mini vacation for the dough.
8. Before baking, drizzle the top with a little more olive oil and sprinkle with rosemary for that extra flair. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Fresh out of the oven, this bread boasts a crispy crust with a soft, fluffy interior, infused with the aromatic goodness of rosemary. Slather it with butter, dunk it in soup, or just tear into it like a savage—no judgment here.

Chocolate Chip Bread

Ready to turn your kitchen into a bakery with minimal effort and maximum deliciousness? This Chocolate Chip Bread is your golden ticket to becoming the hero of your household, one slice at a time. It’s like the love child of banana bread and a chocolate chip cookie, and trust me, it’s as irresistible as it sounds.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (because life’s too short for less sugar)
• 1/2 cup unsalted butter, melted (or any neutral oil, but butter is better)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 cup milk (whole milk for richness, but any will do)
• 1 cup chocolate chips (because more is more)
• 1 tsp baking powder (the unsung hero of rise)
• 1/2 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: A light flour dusting after greasing prevents sticking.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your bread lighter.
3. In another bowl, mix the melted butter, eggs, vanilla extract, and milk until well combined. Tip: Room temperature eggs mix more evenly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy bread.
5. Fold in the chocolate chips gently, saving a handful to sprinkle on top for a bakery-worthy finish.
6. Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here.

Buttery, moist, and packed with melty chocolate chips, this bread is a dream come true. Serve it warm with a dollop of whipped cream or toast a slice for breakfast – because yes, chocolate for breakfast is totally acceptable when it’s in bread form.

French Baguette

Just when you thought bread couldn’t get any more iconic, the French Baguette struts in with its golden crust and airy interior, ready to steal the show at any meal. Perfect for those who appreciate the simple joys of life, like the sound of a crispy crust giving way to a soft, chewy center.

Ingredients

• 4 cups all-purpose flour (for that perfect chew)
• 1 1/2 cups warm water (about 110°F, just right for yeast activation)
• 1 1/2 tsp salt (because flavor matters)
• 1 tsp active dry yeast (the magic behind the rise)
• 1 tbsp olive oil (or any neutral oil, for a subtle richness)

Instructions

1. In a large bowl, whisk together the flour and salt to ensure even distribution.
2. Dissolve the yeast in warm water and let it sit for 5 minutes until frothy, proving it’s alive and ready to work.
3. Add the yeast mixture and olive oil to the flour, stirring until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, divide it in half, and shape each piece into a long, thin baguette. Tip: Roll gently to avoid deflating the dough too much.
7. Place the shaped baguettes on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
8. Preheat your oven to 450°F and place a pan of water on the bottom rack to create steam for a crispier crust.
9. Score the tops of the baguettes with a sharp knife, then bake for 20-25 minutes until golden brown. Tip: For an extra glossy finish, brush with water before baking.

Every bite of this French Baguette is a testament to the beauty of simplicity, with a crust that sings and a center that’s delightfully tender. Serve it warm with a smear of butter, or go bold with a chunk of cheese and a glass of wine for an impromptu picnic vibe.

Multigrain Bread

Crunchy, wholesome, and packed with personality, this multigrain bread is the overachiever of the bakery world. It’s like the superhero of sandwiches, ready to save your lunch from the mundane with its nutty charm and hearty texture.

Ingredients

• 2 cups whole wheat flour (for a robust base)
• 1 cup all-purpose flour (to keep it light)
• 1/2 cup rolled oats (for a chewy surprise)
• 1/4 cup flaxseeds (hello, omega-3s!)
• 1/4 cup sunflower seeds (crunch factor)
• 2 tbsp honey (nature’s sweet talker)
• 1 tbsp active dry yeast (the life of the party)
• 1 tsp salt (the unsung hero)
• 1 1/4 cups warm water (110°F, like a cozy bath)
• 2 tbsp olive oil (or any neutral oil, for a smooth dough)

Instructions

1. In a large bowl, whisk together whole wheat flour, all-purpose flour, rolled oats, flaxseeds, sunflower seeds, and salt. This is your dry team, ready to mingle.
2. In a separate bowl, dissolve honey in warm water, then sprinkle yeast on top. Let it sit for 5 minutes until frothy. Yeast loves a good sugar rush!
3. Pour the yeast mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms. No need for perfection here—embrace the mess.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Think of it as a mini workout for your arms.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Patience is key—good things take time.
6. Punch down the dough (take out your frustrations gently), shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. The smell will drive you wild.
8. Let the bread cool on a wire rack for at least 10 minutes before slicing. Resist the urge to dive in immediately—it’s worth the wait.

Yield a loaf that’s crusty on the outside, tender on the inside, with a melody of textures from the seeds and oats. Toast it, slather it with avocado, or make the ultimate turkey sandwich—this bread is your canvas.

Sourdough Bread

Venture into the wild world of sourdough bread, where the only thing more unpredictable than your starter’s mood swings is your patience level. This loaf is the culinary equivalent of a trust fall—scary at first, but oh-so-rewarding when you nail it.

Ingredients

• 1 cup active sourdough starter (the bubblier, the better)
• 3 1/2 cups bread flour (or all-purpose in a pinch, but bread flour is king)
• 1 1/2 tsp salt (because flavor is not optional)
• 1 1/4 cups water (lukewarm, like a cozy bath for your dough)

Instructions

1. In a large bowl, mix the sourdough starter and water until it looks like a cloudy science experiment.
2. Add the bread flour and salt to the bowl. Stir until the dough comes together in a shaggy mass—no need for perfection here.
3. Cover the bowl with a damp towel and let it rest for 30 minutes. This is the dough’s ‘me time’.
4. After resting, perform a series of stretch and folds: grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat 3 more times. Do this every 30 minutes for 2 hours. Tip: Wet your hands to prevent sticking.
5. Let the dough rise at room temperature (about 70°F) for 4-6 hours, or until it’s puffy and full of air pockets. Patience is key—sourdough is not a sprint.
6. Shape the dough into a round or oval on a lightly floured surface. Place it seam-side up in a proofing basket or bowl lined with a floured towel.
7. Cover and refrigerate overnight (8-12 hours). This slow proof develops flavor like a fine wine.
8. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Tip: The Dutch oven is your secret weapon for a crispy crust.
9. Turn the dough onto parchment paper, score the top with a sharp blade, and carefully place it into the preheated Dutch oven. Cover and bake for 20 minutes.
10. Remove the lid and bake for another 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.

Now, revel in your sourdough victory—a crust that crackles like autumn leaves and a tender, tangy interior that’s begging for a slather of butter. Serve it warm, tear into it like a savage, or toast it to golden perfection; this bread is your canvas.

Pumpkin Spice Bread

Every autumn, when the leaves start to throw shade by turning brilliant colors, our kitchens deserve a little drama too—enter the star of the season, Pumpkin Spice Bread. This loaf is like a cozy sweater for your taste buds, packed with all the warm, spicy goodness you crave.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 teaspoon baking soda (fresh for maximum rise)
• 1/2 teaspoon salt (because even sweet bread needs balance)
• 1 1/2 teaspoons pumpkin pie spice (or make your own mix for extra bragging rights)
• 1/2 teaspoon cinnamon (because more spice is always nice)
• 1/4 teaspoon nutmeg (a little goes a long way)
• 1/4 teaspoon cloves (for that deep, mysterious flavor)
• 1/2 cup unsalted butter, melted (or any neutral oil, but butter brings the richness)
• 1 cup granulated sugar (adjust to taste, but this is dessert, after all)
• 2 large eggs (room temperature for smoother mixing)
• 1 cup pumpkin puree (not pie filling, please)
• 1/4 cup water (to keep things moist)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Pro tip: Lining it with parchment paper makes removal a breeze.
2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. This ensures your spices are evenly distributed for every bite.
3. In a large bowl, mix the melted butter and sugar until well combined. Then, beat in the eggs one at a time, followed by the pumpkin puree and water. The mixture might look a bit curdled at this point—that’s perfectly normal.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Overmixing is the enemy of tender bread, so show some restraint.
5. Pour the batter into the prepared loaf pan and smooth the top. A little tap on the counter removes any air bubbles.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with foil.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience-testing step ensures it doesn’t fall apart.

Craving a slice? This Pumpkin Spice Bread is moist, flavorful, and just sweet enough, with a texture that’s perfectly dense yet tender. Serve it toasted with a smear of cream cheese for breakfast, or enjoy it as is with a cup of coffee for the ultimate fall moment.

Cheesy Herb Bread

Oh, the joys of pulling apart a warm, cheesy loaf of bread, where every bite is a little hug for your taste buds! This Cheesy Herb Bread is the stuff of carb dreams, blending gooey cheese with fragrant herbs for a show-stopping side or a selfishly satisfying snack.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tbsp sugar (for that subtle sweetness)
• 1 packet (2 1/4 tsp) active dry yeast (check the expiration date!)
• 1 tsp salt (because flavor is key)
• 1 cup warm water (110°F, like a cozy bath)
• 2 tbsp olive oil (or any neutral oil)
• 1 1/2 cups shredded cheddar cheese (the sharper, the better)
• 2 tbsp mixed dried herbs (think Italian seasoning or your herb squad)
• 1 egg, beaten (for that golden shine)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it.
4. Place the 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.
5. Punch down the dough and knead in the shredded cheese and dried herbs until evenly distributed.
6. Shape the dough into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat your oven to 375°F. Brush the loaf with beaten egg for a glossy finish.
8. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: Rotate the pan halfway through for even browning.
9. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: Resist the urge to cut immediately—it’s worth the wait!

Ready to dive in? This bread boasts a crispy crust with a soft, cheesy interior, herbed to perfection. Serve it alongside a bowl of tomato soup or tear into it straight from the oven—no judgment here.

Apple Cinnamon Bread

Brace yourselves, bread lovers, because this Apple Cinnamon Bread is about to make your kitchen smell like a cozy autumn day, no matter what the calendar says. It’s the perfect blend of sweet, spiced, and everything nice, with chunks of apple that’ll have you coming back for slice after slice.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt works wonders)
• 1 tbsp ground cinnamon (or more, if you’re a cinnamon fiend)
• 1/2 cup unsalted butter, melted (or any neutral oil, but butter is better)
• 3/4 cup granulated sugar (adjust to taste, but why would you?)
• 2 large eggs (room temperature for best results)
• 1/4 cup milk (whole milk for richness, but any works)
• 2 tsp vanilla extract (the real deal, please)
• 2 cups diced apples (about 2 medium, peel-on for texture)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Pro tip: Line it with parchment paper for an easy lift-out.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, mix the melted butter and sugar until combined. Add eggs one at a time, then stir in milk and vanilla.
4. Gradually fold the dry ingredients into the wet until just combined. Overmixing is the enemy of fluffy bread!
5. Gently stir in the diced apples until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. For extra crunch, sprinkle the top with a mix of sugar and cinnamon.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist cutting into it too soon—it’s worth the wait!

Every bite of this Apple Cinnamon Bread is a delightful mix of moist crumb and juicy apple pieces, with the warm spice of cinnamon tying it all together. Serve it warm with a smear of butter or as is for a breakfast that feels like dessert.

Sun-Dried Tomato and Basil Bread

Now, who said bread can’t be a little bougie? This sun-dried tomato and basil bread is here to prove that you can, indeed, have your carbs and eat them too—with a side of sophistication. Perfect for those who like their bread with a bit of drama and a whole lot of flavor.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tbsp sugar (because even bread deserves a little sweetness)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 packet (2 1/4 tsp) active dry yeast (the magic maker)
• 1 cup warm water (110°F, like a cozy bath for your yeast)
• 1/4 cup olive oil (or any neutral oil, but olive brings the drama)
• 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
• 1/4 cup fresh basil, chopped (because fresh is best)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast. This is where the party starts.
2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
3. Knead the dough on a floured surface for about 8 minutes, until smooth and elastic. Think of it as a mini workout.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size. Patience is key here.
5. Punch down the dough and knead in the sun-dried tomatoes and basil until evenly distributed. This is where the flavor bombs get dropped.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes. Almost there!
7. Preheat your oven to 375°F. Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped. Tip: For an extra crispy crust, brush the top with olive oil before baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist the urge to slice it immediately—good things come to those who wait.

Kick your sandwich game up a notch with this bread, or simply enjoy it toasted with a smear of butter. The sun-dried tomatoes add a chewy sweetness, while the basil brings a fresh, herby punch. It’s like summer decided to move into your bread basket.

Gluten-Free Bread

Brace yourselves, gluten-free warriors, because this bread is about to rock your world—no gluten, no problem! It’s fluffy, it’s tasty, and it won’t crumble at the sight of a sandwich. Perfect for those who’ve been missing the simple joy of bread without the gluten guilt.

Ingredients

• 2 cups gluten-free all-purpose flour (look for a blend with xanthan gum)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar (or honey for a natural sweetener)
• 1 packet (2 1/4 tsp) active dry yeast (ensure it’s gluten-free)
• 1 cup warm water (110°F, baby bath temperature)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp apple cider vinegar (for that perfect rise)
• 3 eggs (room temperature, they’re happier that way)

Instructions

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy—this is your yeast saying hello.
2. In a large mixing bowl, whisk together the gluten-free flour and salt. Make a well in the center; it’s like a little flour volcano.
3. Add the yeast mixture, olive oil, apple cider vinegar, and eggs to the well. Mix until a sticky dough forms. Tip: Don’t overmix, or the bread will throw a tantrum and become dense.
4. Grease a loaf pan and pour the dough in. Smooth the top with a wet spatula—it’s like giving your bread a spa treatment.
5. Cover with a damp towel and let it rise in a warm place for 1 hour. It should double in size, like a proud bread peacock.
6. Preheat your oven to 375°F. Bake the bread for 45 minutes until golden brown and it sounds hollow when tapped—like knocking on a tiny bread door.
7. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Resist the urge to slice it immediately; patience is a virtue (and prevents squished bread).

Ready to dive in? This gluten-free bread boasts a tender crumb and a crust that’s just the right amount of chewy. Toast it, slather it with avocado, or use it as the base for the ultimate grilled cheese—your gluten-free dreams are now deliciously real.

Cornbread

Get ready to butter up your life because we’re diving into the world of cornbread – that golden, crumbly delight that’s the love child of comfort and convenience. Whether you’re pairing it with chili or slathering it with honey, this recipe is your ticket to carb heaven.

Ingredients

• 1 cup cornmeal (the star of the show, go for medium grind for that perfect texture)
• 1 cup all-purpose flour (because even stars need a supporting cast)
• 1/4 cup sugar (for a hint of sweetness, or go wild and add more)
• 1 tbsp baking powder (the magic that makes it rise)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1 cup milk (whole milk for richness, but any will do)
• 1/4 cup unsalted butter, melted (or any neutral oil, but butter is better)
• 1 large egg (the binder that holds your dreams together)

Instructions

1. Preheat your oven to 400°F (200°C) – no lukewarm relationships here, we’re going for hot and steady.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Tip: Sift the dry ingredients to avoid lumps and ensure a smooth batter.
3. In another bowl, beat the milk, melted butter, and egg until well combined. Tip: Room temperature ingredients mix more evenly, so take them out of the fridge ahead of time.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing is the enemy of fluffy cornbread – a few lumps are totally fine.
5. Pour the batter into a greased 8-inch square baking pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes to avoid overbaking.

Voilà! You’ve just baked a pan of cornbread that’s crispy on the outside, tender on the inside, and begging to be devoured. Serve it warm with a drizzle of honey or a slab of butter for a simple pleasure that never gets old.

Zucchini Bread

Ready to turn that garden zucchini into something spectacular? Zucchini bread is the sneaky, delicious way to make veggies disappear, and this recipe is so good, it’ll have you questioning why you ever bothered with plain old banana bread.

Ingredients

• 2 cups grated zucchini (squeeze out excess moisture for a denser bread)
• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (or swap half with brown sugar for depth)
• 1 cup vegetable oil (or any neutral oil)
• 3 large eggs (room temperature blends better)
• 1 tsp vanilla extract (the real deal, please)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp baking powder (for that perfect rise)
• 1 tsp salt (balances the sweetness)
• 1 tbsp ground cinnamon (adjust to taste)
• 1/2 tsp nutmeg (for a warm, spicy note)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, then mix in the oil and vanilla until well combined. Tip: Room temperature eggs incorporate more evenly.
4. Fold the wet ingredients into the dry ingredients until just combined. Overmixing leads to tough bread.
5. Gently stir in the grated zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Light, moist, and subtly spiced, this zucchini bread is a triumph of texture and taste. Serve it warm with a smear of cream cheese for a breakfast that feels like dessert, or toast a slice and slather it with butter for an afternoon snack that’s anything but ordinary.

Conclusion

These 17 delicious, easy bread maker recipes are perfect for beginners looking to explore the joys of homemade bread. From classic white to sweet cinnamon raisin, there’s something for everyone. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!