20 Delicious Hamilton Beach Bread Maker Recipes for Beginners

Welcome to your new favorite kitchen adventure! Whether you’re craving the cozy embrace of homemade bread or eager to explore the endless possibilities of your Hamilton Beach Bread Maker, you’re in the right place. From fluffy dinner rolls to sweet seasonal treats, we’ve rounded up 20 beginner-friendly recipes that promise delicious results every time. Let’s get baking—your perfect loaf is just a recipe away!

Whole Wheat Honey Bread

Unveiling the charm of homemade bread, this Whole Wheat Honey Bread combines the rustic wholesomeness of whole wheat with the subtle sweetness of honey, creating a loaf that’s as nourishing as it is delightful. Perfect for those seeking a healthier alternative without compromising on taste or texture.

Ingredients

• 3 cups whole wheat flour
• 1 cup warm water (110°F)
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. In a small bowl, dissolve the honey in warm water, then sprinkle the yeast over the top. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
3. Stir the mixture until a dough forms, then knead on a lightly floured surface for about 10 minutes until the dough is smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles, then 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 the oven to 350°F. Bake the bread for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped. Tip: For an even golden crust, brush the top with a little melted butter halfway through baking.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist the urge to cut into the bread while it’s hot; letting it cool ensures the texture sets properly.

Delightfully moist with a tender crumb and a hint of sweetness, this Whole Wheat Honey Bread is perfect toasted with a smear of butter or as the foundation for your favorite sandwich. Its wholesome flavor and satisfying texture make it a staple worth baking again and again.

Cinnamon Raisin Swirl Bread

Just imagine the warm, comforting aroma of cinnamon and sweet raisins wafting through your kitchen as this Cinnamon Raisin Swirl Bread bakes to golden perfection. This elegant loaf combines the cozy flavors of cinnamon sugar with plump raisins, all swirled into a tender, buttery bread that’s perfect for breakfast or a sweet afternoon treat.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup raisins
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 1 tbsp unsalted butter, softened

Instructions

1. In a large bowl, whisk together 3 cups flour, granulated sugar, salt, and yeast.
2. Add warm milk, melted butter, and egg to the dry ingredients. Stir until a soft dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes, adding remaining flour as needed, until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Meanwhile, mix brown sugar and cinnamon in a small bowl. Set aside.
6. Punch down dough and roll into a 12×18-inch rectangle on a floured surface.
7. Spread softened butter over dough, then sprinkle evenly with cinnamon sugar mixture and raisins.
8. Roll dough tightly from the long edge, pinch seam to seal, and place in a greased 9×5-inch loaf pan.
9. Cover and let rise for 30 minutes, or until dough reaches the top of the pan.
10. Preheat oven to 350°F and bake for 35-40 minutes, until golden brown and sounds hollow when tapped.
11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Delight in each slice of this Cinnamon Raisin Swirl Bread, where the tender crumb and sweet, spicy swirls create a harmonious blend of flavors. Toast lightly and spread with cream cheese for an extra indulgent treat, or enjoy as is with a cup of your favorite tea.

Garlic Parmesan Bread

Venturing into the realm of comforting classics, this Garlic Parmesan Bread emerges as a sublime fusion of aromatic garlic and rich Parmesan, enveloped in a golden, crusty exterior that gives way to a tender, buttery interior.

Ingredients

• 1 loaf French bread
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the French bread in half lengthwise, creating two even halves. Tip: For even baking, ensure the bread is at room temperature before slicing.
3. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, grated Parmesan, salt, and black pepper until well mixed. Tip: Letting the butter soften at room temperature ensures a smooth, spreadable consistency.
4. Evenly spread the garlic Parmesan mixture over the cut sides of both bread halves. Tip: For maximum flavor, spread the mixture all the way to the edges.
5. Place the bread halves on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are golden and the topping is bubbly.
6. Switch the oven to broil and broil the bread for an additional 1-2 minutes, watching closely to prevent burning, until the top is golden brown.
7. Remove from the oven and let cool for a few minutes before slicing into serving pieces.

This Garlic Parmesan Bread boasts a delightful contrast of textures, from the crisp crust to the soft, flavorful center. Serve it alongside a hearty pasta dish or as a standout appetizer at your next gathering.

Banana Nut Bread

Venerated in kitchens across the nation, banana nut bread stands as a testament to the beauty of simplicity and the richness of flavor. This classic treat, with its moist crumb and hearty crunch, is a beloved staple that transforms overripe bananas into something extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, then stir in 1/4 cup buttermilk and 1 tsp vanilla extract.
5. Fold in the mashed bananas and 1/2 cup chopped walnuts until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Golden and fragrant, this banana nut bread boasts a tender interior studded with crunchy walnuts, offering a perfect balance of textures. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for a delightful twist.

Classic White Bread

Yieldingly soft and irresistibly fluffy, classic white bread is the cornerstone of home baking, offering a timeless appeal that transcends trends. Its golden crust and tender crumb make it a versatile favorite, perfect for sandwiches, toast, or simply enjoyed with a smear of butter.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp unsalted butter, melted

Instructions

1. In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, and 1 packet active dry yeast until well combined.
2. Gradually add 1 1/4 cups warm water (110°F) and 2 tbsp melted unsalted butter to the dry ingredients, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The dough is ready when it springs back slowly after being poked.
4. Place the 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 the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5 inch loaf pan. Tip: For an even rise, tuck the ends of the dough underneath to create surface tension.
6. Cover the loaf with a damp cloth and let rise for another 30 minutes, or until the dough crowns about 1 inch above the pan.
7. Preheat the oven to 375°F and bake the bread for 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter immediately after baking.

Zestfully aromatic with a delicate crumb, this classic white bread is a testament to the beauty of simplicity. Serve it warm with honey or use it as the foundation for a gourmet grilled cheese to elevate your next meal.

Rosemary Olive Oil Bread

Mastering the art of homemade bread is a rewarding endeavor, and this Rosemary Olive Oil Bread is a testament to the beauty of simple, quality ingredients coming together to create something truly special. With its aromatic rosemary and rich olive oil, this bread is a fragrant, flavorful delight that’s perfect for any occasion.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 cup warm water (110°F)

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Add the flour, salt, olive oil, and rosemary to the yeast mixture. Stir until a dough begins to form.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
4. Place the 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. Preheat the oven to 375°F. Punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper.
6. Let the dough rise for another 30 minutes. Tip: For a golden crust, brush the top with a little olive oil before baking.
7. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool on a wire rack for at least 10 minutes before slicing. Tip: For the best flavor, let the bread cool completely before serving.

Crusty on the outside with a soft, airy interior, this Rosemary Olive Oil Bread is a versatile companion to soups, salads, or simply enjoyed with a drizzle of olive oil. Its aromatic rosemary notes make it a standout at any dinner table, offering a slice of homemade warmth with every bite.

Chocolate Chip Banana Bread

Delightfully moist and richly flavored, this Chocolate Chip Banana Bread is a testament to the magic of ripe bananas and melty chocolate chips coming together in perfect harmony. Each slice offers a tender crumb and a sweet, comforting aroma that makes it impossible to resist.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 2 1/3 cups mashed overripe bananas
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup brown sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, then stir in 2 1/3 cups mashed bananas and 1 tsp vanilla extract.
5. Gradually blend the dry ingredients into the banana mixture, being careful not to overmix.
6. Fold in 1 cup semisweet chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Yielded from the oven, this banana bread boasts a golden crust with a soft, pillowy interior studded with pockets of molten chocolate. For an extra indulgent twist, serve warm slices with a scoop of vanilla ice cream or a drizzle of caramel sauce.

French Baguette

Venerated for its crisp crust and airy interior, the French baguette stands as a testament to the artistry of baking. This iconic loaf, with its golden hue and satisfying crunch, invites a moment of pure indulgence with every bite.

Ingredients

• 4 cups bread flour
• 1 1/2 cups water, at 110°F
• 1 1/2 tsp salt
• 1 1/2 tsp active dry yeast

Instructions

1. In a large mixing bowl, combine the bread flour and salt, whisking to distribute evenly.
2. Dissolve the active dry yeast in the warm water (110°F) and let it sit for 5 minutes until frothy, indicating the yeast is active.
3. Pour the yeast mixture into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into two equal portions. Shape each into a long, thin loaf about 16 inches in length.
7. Place the loaves on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes. Tip: For a crispier crust, place a pan of water in the oven during baking to create steam.
8. Preheat the oven to 450°F. Using a sharp knife, make diagonal slashes on the top of each loaf.
9. Bake for 20-25 minutes until the baguettes are golden brown and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through for even browning.

Masterfully baked, this French baguette boasts a crackling exterior that gives way to a tender, chewy crumb. Enjoy it fresh from the oven, slathered with butter, or as the foundation for a gourmet sandwich, elevating any meal with its rustic charm.

Pumpkin Spice Bread

Magical aromas of cinnamon, nutmeg, and cloves waft through the kitchen as this Pumpkin Spice Bread bakes to golden perfection, offering a cozy embrace of autumn flavors any time of year.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/3 cup water

Instructions

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves until well combined.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 1/2 cups granulated sugar together until light and fluffy, about 2 minutes.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in 1 cup pumpkin puree and 1/3 cup water until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Autumn’s essence is captured in every slice of this moist, spiced bread, with a tender crumb that pairs wonderfully with a dollop of whipped cream or a drizzle of caramel for an indulgent treat.

Multigrain Bread

Brimming with wholesome goodness and a rustic charm, multigrain bread is a testament to the beauty of simplicity and nutrition. This loaf, with its hearty texture and nutty flavor profile, is a delightful addition to any meal, offering a satisfying crunch and a moist interior that’s perfectly balanced.

Ingredients

• 2 cups warm water (110°F)
• 1 tbsp active dry yeast
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup whole wheat flour
• 1 cup rye flour
• 1 cup oat flour
• 1/2 cup flaxseeds
• 1/2 cup sunflower seeds

Instructions

1. In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
2. Add olive oil and salt to the yeast mixture, stirring gently to combine.
3. Gradually mix in whole wheat flour, rye flour, and oat flour until a sticky dough forms.
4. Fold in flaxseeds and sunflower seeds until evenly distributed throughout the dough.
5. Transfer dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.
6. 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.
7. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan.
8. Cover and let rise for another 30 minutes until the dough rises just above the rim of the pan.
9. Preheat oven to 375°F and bake the bread for 35-40 minutes until golden brown and sounds hollow when tapped.
10. Remove from oven and let cool on a wire rack before slicing.

Yielded with a crust that’s golden and crisp, this multigrain bread boasts a tender crumb speckled with seeds, offering a symphony of textures. Enjoy it toasted with a smear of avocado or as the foundation for a robust sandwich, where its flavors truly shine.

Cheesy Jalapeno Bread

Nothing tantalizes the taste buds quite like the harmonious blend of spicy jalapenos and melted cheese encased in a soft, warm bread. This Cheesy Jalapeno Bread is a testament to comfort food with a kick, perfect for those who appreciate a little heat with their hearty treats.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup diced jalapenos

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 tbsp sugar, and 1 tsp salt.
2. Dissolve 1 tbsp active dry yeast in 1 cup warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and 2 tbsp olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in 1 cup shredded cheddar cheese and 1/2 cup diced jalapenos until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover and let rise for another 30 minutes until the dough reaches the top of the pan.
9. Preheat the oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yielded with a golden crust and a soft, cheesy interior flecked with spicy jalapenos, this bread is a delightful contrast of textures and flavors. Serve it warm with a dollop of sour cream or alongside a bowl of chili for an extra comforting meal.

Sourdough Bread

Savored for its tangy flavor and artisanal crust, sourdough bread stands as a testament to the beauty of traditional baking. This beloved loaf, with its chewy interior and crisp exterior, is a staple in kitchens where patience and precision yield the most rewarding results.

Ingredients

• 1 cup sourdough starter
• 3 1/2 cups bread flour
• 1 1/2 tsp salt
• 1 1/4 cups water, at 85°F

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and salt.
2. Gradually add the water at 85°F, stirring until a shaggy dough forms.
3. Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes to allow the flour to hydrate fully.
4. After resting, perform a series of stretch and folds: grab one side of the dough, stretch it upwards, then fold it over the top. Rotate the bowl 90 degrees and repeat. Do this 4 times total, then cover and let rest for 30 minutes. Repeat this process 3 more times, every 30 minutes.
5. After the final fold, cover the bowl and let the dough rise at room temperature (about 70°F) for 4-6 hours, or until it has nearly doubled in size.
6. Gently turn the dough out onto a lightly floured surface and shape it into a round loaf. Place the loaf seam-side up in a floured proofing basket.
7. Cover the basket with a damp cloth and let the dough proof at room temperature for 1-2 hours, or until it passes the poke test: when gently poked, the dough should slowly spring back.
8. Preheat your oven to 475°F with a Dutch oven inside for at least 30 minutes before baking.
9. Carefully transfer the dough into the preheated Dutch oven, seam-side down. Score the top with a sharp blade to allow for expansion.
10. Bake covered for 20 minutes, then remove the lid and bake for an additional 25 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
11. Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

The finished sourdough boasts a crackling crust and a tender, airy crumb, with a complex flavor that deepens over time. Serve thick slices toasted with a smear of cultured butter or as the foundation for an avocado toast adorned with flaky sea salt and red pepper flakes.

Apple Cinnamon Bread

Brimming with the warmth of cinnamon and the sweet tang of apples, this Apple Cinnamon Bread is a delightful treat that marries the comfort of homemade bread with the irresistible allure of spiced fruit. Perfect for a cozy morning or an afternoon snack, its inviting aroma and tender crumb are sure to captivate.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups apples, peeled and diced
• 1/2 cup buttermilk

Instructions

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp ground cinnamon.
3. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Fold in the dry ingredients alternately with 1/2 cup buttermilk, beginning and ending with the dry ingredients.
6. Gently fold in 2 cups diced apples until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its moist texture and harmonious blend of sweet and spicy flavors, this Apple Cinnamon Bread is a testament to the simple pleasures of baking. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Gluten-Free Bread

Rising to the occasion for those with dietary restrictions, this gluten-free bread offers a delightful solution without compromising on taste or texture. Crafted with care, it promises a soft, airy interior and a golden, crisp crust that rivals its traditional counterpart.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 2 eggs

Instructions

1. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp xanthan gum, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 packet active dry yeast in 1 cup warm water (110°F) and let sit for 5 minutes until frothy.
3. Add the yeast mixture, 2 tbsp olive oil, and 2 eggs to the dry ingredients. Mix until a sticky dough forms.
4. Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula for an even rise.
5. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 375°F and bake the bread for 30 minutes, or until golden brown and sounds hollow when tapped.
7. Cool on a wire rack for at least 10 minutes before slicing to ensure the perfect texture.

Here, the gluten-free bread boasts a tender crumb and a subtly sweet flavor, making it ideal for toast or sandwiches. For an extra touch, serve warm with a drizzle of honey or a spread of almond butter.

Zucchini Bread

Delightfully moist and subtly sweet, zucchini bread is a quintessential treat that marries the freshness of garden zucchini with the warm spices of cinnamon and nutmeg. This loaf is a perfect balance of tender crumb and rich flavor, making it an irresistible addition to any table.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini

Instructions

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, then mix in the vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
4. Fold the grated zucchini into the wet ingredients.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing.
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.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist and flavorful, this zucchini bread is a delightful treat that pairs wonderfully with a cup of coffee or tea. For an extra touch of indulgence, serve it warm with a dollop of whipped cream or a drizzle of honey.

Cornbread

Kneaded into the heart of Southern cuisine, cornbread stands as a testament to simplicity and warmth. This golden-hued delight, with its crumbly texture and sweet, buttery flavor, is a versatile companion to any meal, from hearty stews to summer barbecues.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate bowl, mix 1 cup milk, 1/3 cup melted unsalted butter, and 1 large egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the dry ingredients are just moistened.
5. Transfer the batter into the prepared 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 into the center comes out clean. Tip: For a crispier crust, place the pan on the middle rack of the oven.
7. Let the cornbread cool in the pan for 5 minutes before slicing.

Lightly sweet with a tender crumb, this cornbread pairs beautifully with a drizzle of honey or a smear of jalapeño jelly for a spicy contrast. Serve it warm to fully appreciate its comforting, homey essence.

Beer Bread

Rustic yet refined, beer bread is a delightful quick bread that marries the malty depth of your favorite brew with the simplicity of pantry staples, resulting in a loaf that’s irresistibly golden and satisfyingly dense.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 12 oz beer, room temperature
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt until well combined.
3. Tip: For a smoother batter, sift the dry ingredients together to eliminate any lumps.
4. Gradually pour in 12 oz beer, stirring just until the dry ingredients are moistened and a sticky dough forms. Avoid overmixing to ensure a tender crumb.
5. Tip: The type of beer you use will influence the flavor; a lager offers a mild taste, while an ale adds a richer, hoppy note.
6. Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
7. Drizzle 1/4 cup melted unsalted butter evenly over the top of the dough, which will create a golden, crispy crust as it bakes.
8. Tip: For an extra flavor boost, brush the top with additional melted butter as soon as the bread comes out of the oven.
9. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

With its crusty exterior and soft, chewy interior, this beer bread is a versatile companion to soups and stews or simply slathered with butter for a comforting snack. Experiment with adding herbs or cheese to the dough for a personalized twist.

Sun-Dried Tomato and Basil Bread

Vibrant with the rich hues and flavors of the Mediterranean, this sun-dried tomato and basil bread is a delightful fusion of aromatic herbs and tangy tomatoes, baked to perfection. Its inviting aroma and rustic appearance make it a standout addition to any meal, promising a taste that’s as memorable as its presentation.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup fresh basil, finely chopped

Instructions

1. In a large mixing bowl, combine 3 cups all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 1 cup warm water (110°F) and 2 tbsp olive oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
4. Place the 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 the dough and knead in 1/2 cup chopped sun-dried tomatoes and 1/4 cup fresh basil until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped. Tip: For a crispier crust, brush the top with olive oil before baking.
8. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing. Tip: Letting the bread cool ensures it slices neatly without crumbling.

Moist and flavorful, this bread boasts a perfect balance of chewy texture and robust flavors, with the sun-dried tomatoes adding a sweet intensity and the basil lending a fresh, herbal note. Serve it warm with a drizzle of olive oil or as the foundation for a gourmet sandwich to elevate your dining experience.

Carrot Cake Bread

Once upon a time, the humble carrot transformed into a loaf of sheer delight, marrying the moist, spiced warmth of carrot cake with the comforting simplicity of bread. This Carrot Cake Bread is a testament to the magic that happens when dessert and breakfast collide, offering a slice of cozy elegance any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger. Tip: Sifting the dry ingredients ensures a lighter texture.
3. In a large bowl, mix 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until well combined.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to a dense loaf.
6. Gently stir in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Velvety and rich, this Carrot Cake Bread boasts a tender crumb speckled with sweet carrots and crunchy walnuts. Serve it warm with a dollop of cream cheese frosting for an indulgent twist, or enjoy it as is with your morning coffee for a subtly sweet start to the day.

Maple Oat Bread

Gracefully blending the rustic charm of oats with the sweet, comforting embrace of maple syrup, this Maple Oat Bread is a testament to the art of baking. Its golden crust and tender crumb make it a delightful addition to any table, perfect for those who appreciate the finer details in their homemade bread.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp active dry yeast
• 1/4 cup maple syrup
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 3 cups all-purpose flour
• 1 cup rolled oats

Instructions

1. In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5 minutes until frothy.
2. Add maple syrup, melted butter, and salt to the yeast mixture. Stir until well combined.
3. Gradually mix in all-purpose flour and rolled oats, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
5. Place the 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.
6. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan.
7. Cover and let rise for another 30 minutes until the dough rises above the rim of the pan.
8. Preheat oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.
9. Remove from oven and let cool on a wire rack before slicing.

Velvety in texture with a subtle sweetness, this Maple Oat Bread pairs wonderfully with a smear of butter or a drizzle of honey. For an extra touch, toast slices and top with fresh berries and a dollop of yogurt for a breakfast that feels indulgent yet wholesome.

Conclusion

We hope this roundup of 20 delicious Hamilton Beach bread maker recipes inspires you to start baking with confidence! Whether you’re craving something sweet, savory, or just plain comforting, there’s a recipe here for you. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy baking!