Haha, I love this bread machine video, but if you expect it will teach you anything about using bread machine, then forget it:) This video is just funny and have some nice background music! I think this might be the true situation for anyone who have no experience in using bread machine, and need to quickly bake a bread using bread machine. Enjoy!

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Miss Truly will guide you start from scratch on how to make bread using bread maker. It’s a bit long, but I post it here because I think it will be useful for those who are new to bread machine and like to see the step by step video instructions on how to use the breadmaker or bread machine. Enjoy:)

Bread Maker 101

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This is the second part of the how to use your bread machine from cooking.com but this video is not really the sequel and you can watch it individually. Enjoy:)

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This is a simple video make by cooking.com that teach you how to make home bread using bread machine. If you are new to bread machine, you might pick up a few tips on how to use the bread machine:)

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I like this bread machine video, it’s nicely introduce why using bread machine for baking bread, check it out:)

I have collected couple of good bread machine video, more to come.

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This is my MASTER zucchini recipe for mom. No need to look further. I’ve tried couple of Zucchini recipes, and this one is among the BEST.

I do half and half oil/applesauce and substitute and reduce to 2 cups of sugar – plenty sweet! ( warning: usually less sugar is more healthy ) :)

Anyway, 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won’t be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn’t as moist.

Alright, here is the original recipe submitted by vmonte:

Ingredients To Prepare:

• 3 cups all-purpose flour
• 3 eggs
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Step By Step Instructions:

1. Grease and flour two 8 x 4 inch pans.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
4. Beat eggs, oil, vanilla, and sugar together in a large bowl.
5. Add sifted ingredients to the creamed mixture, and beat well.
6. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
7. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
8. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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I love this bread submitted by Peg! It’s a bit dense, sweet and tastes good with butter. And since I know that my parent favorite lessened the amount of sugar of bread, I did not use the recommended amount of sugar. Well, I’m sure if you put less sugar, your elderly in the family will appreciated the bread even more:)

Ingredients To Prepare:

• 2/3 cup white sugar
• 2 cups warm water (110 degrees F/45 degrees C)
• 6 cups bread flour
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil

Step By Step Instructions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast.
3. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat.
4. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
5. Punch dough down. Knead for a few minutes, and divide in half.
6. Shape into loaves, and place into two well oiled 9×5 inch loaf pans.
7. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
8. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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This recipe is submitted by Laurie Bennett, and I cannot believe how delicious this recipe was! I have never tasted such a rich, soft and filled with flavor, pumpkin bread in my life! Highly recommended if you are planning to make a pumpkin bread.

Anyway, I make some modification about this recipes a bit and here’s what I did: 1/2 cup butter; 1/4 cup oil; 1/4 c. applesauce and 1 c. brown sugar with 2 cups of white sugar. Then while it was hot, I poked holes in the bread (cooked in a tube pan) and drizzled the cinnamon, sugar and butter combo over the holes. This is dangerous! It is so yummy, I froze sections of it right away so I wouldn’t overdue the eating part.

Original Recipe:

• 4 eggs
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 3 cups white sugar
• 2/3 cup water
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Step By Step Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour three 7×3 inch loaf pans.
3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
5. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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This fabulous French loaves taste great and just like the one you buy in the stores. Here is the recipe:

Ingredient to prepare:

• 1 egg white, beaten
• 2 cups water
• 2 (.25 ounce) packages active dry yeast
• 6 cups bread flour
• 5 tablespoons vegetable oil
• 1/2 cup warm water (110 degrees F)
• 1 tablespoon salt
• 2 tablespoons cornmeal
• 1 tablespoon white sugar
• 1 tablespoon sesame seeds

Step By Step Instructions:

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
4. Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 35 minutes, or until golden brown.

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Just made these for the first time this week, but followed some advice from Laujra, the recipes owner.
Anyway, here are the ingredient and step by step instruction. I have make some modification and substituted half the oil with applesauce, used only 1 1/2 cups sugar and sprinkled a combination of 2T sugar and 2T brown sugar on top. Next time, I’ll use a little less blueberries but overall, it’s taste delicious and great! Alright here is the blueberry zucchini bread recipe:

Ingredients to prepare:

• 3 eggs, lightly beaten
• 2 1/4 cups white sugar
• 1 cup vegetable oil
• 1 pint fresh blueberries
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon

Step By Step Instructions:

1. Again, preheat oven to 350 degrees F (175 degrees C).
2. Then, lightly grease 4 mini-loaf pans.
3. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
4. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
5. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
6. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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