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Bread Books & Tools

This page provides you with access to Bread Dad’s cookbook, ingredient and baking tool sections. You will find bread machine cookbooks, bread machine prepackaged ingredient mixes, sandwich recipe books, baguette pans, digital bread thermometers & much more.

Bread Dad Newsletter

  • Recipe Newsletter – This free newsletter is sent out roughly once per month. It contains Bread Dad’s latest recipes & much more!

Cookbook Sections

  • Bread Machine Cookbooks – These books have tons of easy bread machine recipes.
  • Bread Making Books – Instructional books on how to make artisan breads, sourdough breads, etc.
  • Sandwich & Panini Recipe Books – Cookbooks to help you create the perfect lunch sandwich or warm & toasty panini.

Equipment, Kits, etc.

  • Bread & Baking Tools – Digital bread thermometers, baguette pans, ingredient storage containers, lames (bread scoring tools), etc.
  • Bread Mixes & Kits – Packaged ingredient kits to help you easily make a wide variety of delicious homemade breads… such as country farm white bread, honey wheat bread, buttermilk white bread, deli-style rye bread & Italian country bread.

Bread Dad’s Recipe Sections

  • Banana Bread Recipes – Cranberry banana bread, chocolate chip banana bread, vegan banana read, etc.
  • Bread Recipes – White bread, oatmeal bread, French bread, Italian bread, etc.
  • Bread Machine Recipes – Bread machine banana bread, white bread, pizza dough, cornbread, whole wheat bread, etc.
  • Cookie Recipes – No butter chocolate chip cookies, M&M cookies, butterscotch cookies, cranberry cookies, etc.
  • Muffin Recipes – Cornbread muffins, cranberry banana muffins, no butter banana muffins, etc.
  • Quick Bread Recipes – Blueberry bread, cranberry bread, pumpkin bread, strawberry bread, etc.

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Bread Dad’s Latest Recipes

  • Cranberry Walnut Bread
  • No Butter Oatmeal Cookies (Cranberry & Chocolate Chip)
  • Chocolate Chip Walnut Banana Bread
  • Almond Banana Bread
  • Pecan Banana Bread

 

I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your fantastic baking tips. Here are some of our recent visitor comments. Visit our Noteworthy Comments section if you want to read more visitors tips & recipe variations.

  • Trisha left us a great note about our Bread Machine Rolls (which also inspired me to look up the “birth year” of bread machines… 1986) – “I am a second-generation bread machine baker. I usually use my mom’s recipe she calls “my favorite bread machine recipe”. Today I tried this Buttery Italian Rolls recipe and now it”s MY favorite bread machine recipe. It was very easy AND it makes the best, light and tasty rolls. Bravo Bread Dad!“
  • Martha posted a fantastic “apple” variation to our Bread Machine Cinnamon Raisin Bread recipe – “This bread gets made about twice a month, my family loves it. Today I realized I only had enough golden raisins to make about 1/3 of a cup. I made up the difference with some dried apples I had just purchased at Trader Joe’s. They were similar in texture and moisture content, and I chopped them to a size comparable with the raisins. A great combo & so delicious“
  • Jon left us a very nice note about our Bread Machine Cinnamon Bread (with Chocolate Chips) – “i’m a relative n00b when it comes to the bread machine but this recipe made one of the most delicious things to come from it. moist and great amount of sweetness, so delicious! thank you!“
  • WonderingOpal posted some fantastic flour combination ideas for our Bread Machine Oatmeal Bread – “I made this recipe (2 lb loaf) exactly as listed the first time I made it and it came out PERFECT. I also tried it with a small diversion: 2.5 cups all purpose flour and 1/2 cup spelt flour (*left everything else exactly the same) and it produced a BEAUTIFUL loaf of bread that way as well. Since then, I’ve tried it this same way with 1/2 cup of Rye and another time with 1/2 cup Ainkorn. All of them come out quite nice but my favorite was with spelt. **This recipe is perfect.” 
  • Janice left some AMAZING tips on how to turn our No Butter Banana Bread into a Bundt “cake” – “I used a Bundt pan that was lightly greased on the bottom. A small offset metal spatula that I use to frost cupcakes worked well to loosen it after cooling, and get into the crevices in the shape of my Bundt pan. The Bundt pan solved the problem I’ve always had in the past of the interior of my bread taking so long to completely cook that the outer edges of the bread were always over baked. An internal temperature of 200 degrees let me know when the bread was done baking, so if you have a good quality temperature probe, use it. My bead was done baking in 55 minutes, I believe because it was in a nice “tube” not a large brick with very moist banana center that took forever to bake all the way through. This is a truly wonderful recipe. Used corn oil, added a cup each of toasted chopped walnuts and chocolate chips, and everyone loved it. Husband commented it is the best thing I’ve ever made and my hobby is baking! My 5 year old grandson who hates nuts sat at the table and kept cutting off little pieces to eat. I’m so glad I found this recipe and also solved my problem of banana bread that takes so so long for the center to cook by using a Bundt pan. Super moist wonderful recipe. Thank you.“

Legal Disclaimer
By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food.

Material on this website may not be copied or reproduced without the written approval of Bread Dad. All rights reserved. This website is copyright protected under the US Digital Millennium Copyright Act.

 

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