Noteworthy Visitor Comments

Bread Dad gets tons of great recipe comments & suggestions from our visitors. I am posting a few of the more noteworthy comments on this page because they either help other bakers, are very creative (baking-wise), are super funny, offer interesting ingredient substitution ideas, etc. For more visitor comments & recipe variations, please read the comment section at the bottom of every recipe.

Some of our Recent Noteworthy Comments

Lauren listed a ton of useful lessons learned when making my Bread Machine Banana Bread. Please see the comment section on that page to read Lauren’s five helpful tips – “I’ve made this recipe twice and want to share my errors from the first time around so others don’t make the same mistakes!…These are all tips that are already written in the recipe, but because the recipe is so full of info, I missed some of it. Best banana bread I’ve ever had! Great recipe!“
Martha (who always has great suggestions!) posted a couple of nice sandwich ideas for my High Fiber Bread Recipe – “I am about to make my second loaf of this wonderful bread. This time I’m going to try your suggestion of replacing 1/4c of the flax with multi-grain cereal since I’m all about the healthy eating. This bread is a hearty, yet softer wheat bread. It’s perfect for a garden fresh tomato sandwich, or a BLT. Thanks for another winner, Breaddad!“
Micaela posted a wonderful comment & discussed how my Flour Tortilla Recipe allows people to skip using lard – “Thank you for your flour tortilla recipe. I’m 75 young and for 70 of those years I have never used anything but lard. Today I used your recipe and was so happy I did. Followed it to the T. Wonderful taste and so very soft. Will never by lard again. So easy and delicious. If I could I would give you 10 stars! So deserving“
Ashe left a very nice note about my Eggless Banana Bread Recipe – “I can’t believe how good my bread came out! The texture is the most complex I’ve ever had making banana bread — it’s moist and spongey with a delicately crisp crust. The flavor is slightly more mellow than with an egg-based recipe, but I think that’s lovely, too. Sometimes you want a flavor explosion and other times you need something mildly sweet. Both variations have their strengths, so I’m thrilled to know I can still make my favorite treat without eggs.“
Gaye made a fantastic pepperoni & cheese version of my Bread Machine Cheese Bread – “I made this recipe with additions and it turned out so good. So good I made sure to write them down to keep for the future. I added 1/2 of a chopped onion,sauteed. Sautéed chopped pepperoni slices, a heaping t. of Italian Seasoning, & chopped olives.“
Denise made some delicious meat & cheese “buns” from my Bread Machine Rolls Recipe – “When I’m shaping my rolls, I add some chopped ham or roast beef and grated cheese, then fold the dough around the filling then leave it to rise. It makes tasty buns with a surprise inside“.

Carrie showed off some wonderful creativity with the dough from our buttery Bread Machine White Bread – “I make pizza rolls with the dough,, also bacon tomato roll ups“.
Nikki left a VERY nice new “name” for Bread Dad on my Bread Machine Italian Bread page – “I rarely leave comments on recipes, but I just need to let you know how happy I am that I found this recipe. I’ve made this countless times, it is my trusted go to. This is the dough I use for my homemade hamburger and hotdog buns too (just shape it differently obviously lol). Because this one is so great I decided to try some of your other ones too, and now I don’t think I could go to any other bread source. My godsend bread angel!“
Janice posted some great “flavor” suggestions for my Greek Yogurt Bread – “Using your Greek Yogurt Bread dough recipe for 3+ months now. I use Cabot’s Triple Cream Vanilla Bean Greek Yogurt. It’s our favorite sandwich bread and makes great toast. Recipe has a touch of dessert taste. If you don’t want flavored Greek Yogurt, the plain does well (a couple days’ cold fermentation in fridge will give the plain a flavorful sourdough taste). This recipe is a WINNER!“
Mary posted a fantastic variation to my Banana Bread with Oil recipe – “I only use this recipe for banana bread now. Through the pandemic, when everyone was making banana bread and bread, I found this. The only thing I added was hazelnut spice, 1 cup of apple butter, apple slices, and this time I also added fresh blueberries that we picked. Guess I got carried away“

Chelsey left a super nice comment about my Bread Machine Country White Bread – “I have been making bread dad recipes since I got my machine at Christmas 2022, I just made this one since I was out of bread flour and Wow! My family likes this one the best! We are trying to not buy processed foods anymore and have been making our own bread for sandwiches and we love the oatmeal bread but this bread is the most like store bought bread and is a great bread for sandwiches and morning toast. Thanks bread dad for always coming through with your recipes they are GREAT. Very easy to understand all your recipes and you are very thorough about explaining everything as to help everyone make a fab loaf of bread!“
CCodTeacher left a wonderful comment about using my buttery Bread Machine White Bread Recipe as an awesome teaching tool – “Amazing difference in my fifth grade classroom! Yup! After a lesson on yeast as a living thing, during the Spring, brought in my bread maker and made this for fifth graders. I have 2 classes, so each only got a tiny taste. But,that was not the end of it! Students took over baking a loaf each day. Homeroom class and pod class took turns baking AND devouring. We had one disaster where learning the difference between a teaspoon and tablespoon of salt was learned. Parents sent in ingredients after a while. (LOL) One parent requested recipe after her child insisted, they buy a machine. The student told me while requesting a copy of your recipe! But the reason for baking EVERY day? One student gushed that, “The bread baking smells like love.” Nothing could be better than that!“
Diane posted a fantastic variation of my Cranberry Bread with Dried Cranberries – “Great recipe! My husband requested a cranberry, almond, coconut dessert. I discovered yours and put my own touch on it. I used 1/2 cup of cranberries, sliced almonds and unsweetened dried coconut. He loves it. Thanks Bread“
Susanne posted a very nice note about my Bread Machine Raisin Bread and many of my other bread machine recipes – “The raisin bread is outstanding! I’ve made it so many times I no longer have to follow the recipe. All of the Bread Dad recipes I’ve tried have come out perfect and delicious. It’s so nice to not have to experiment with other online recipes—I just go to the Bread Dad site & choose a new variety~~I know it will be great. I’ve made 16 different breads so far & have not been disappointed. Thank you Bread Dad—your instructions & hints are the BEST!“

Trisha left a great tip on how to convert my Bread Machine French Bread into a softer Italian bread – “Bread dad single handedly taught me how to use a bread machine to make the most delicious breads! His recipes are always the go-to in our household This French bread recipe definitely gets the most use, though! It has a perfect crumby crust and hard bottom, and if you want it to be a little softer (more like an Italian loaf vs the French loaf) all you have to do is add a small amount of fat (oil, butter, coconut oil, etc) making it a perfect recipe for basically any bread need.“
Heather left some amazing details on how to make “cinnamon crunch” bagels & “no boil” bagels in the comment section of my Bread Machine Bagels recipes. Read Heather’s whole comment for extra information – “If anyone wants to try it, I make my bagels into cinnamon crunch bagels by melting some butter, dipping the top into the butter and then dipping the top into a bowl of cinnamon sugar. Then I put it into the oven at 400 for 8 minutes. Take it out immediately and give it at least 5 minutes to cool, unless you want to deal with molten sugar in your mouth.“
Janette left me a super nice comment about my buttery Bread Machine White Bread & bread machine recipes – “Love this recipe. Actually, love all the bread dad recipes. I have used this bread for toast, sandwiches, and just bread and butter. Most of the bread dad recipes I use, just go through the dough cycle and then you do the rest…which I love, but this one is soooooo very easy. I seem to be making it every other day. Thanks, Bread Dad! Keep up the great work bringing us fabulous recipes for our bread machines.“

Martha converted my Bread Machine Breadstick Recipe into some awesome cheesy breadsticks – “These are quick & easy to make, and they’re a great way to class up any meal from a simple soup & salad to a full on gourmet meal. I just took a batch out of the oven for tonight. This time I split the dough into 16 equal pieces and rolled them into slightly flattened balls, brushed with the EVOO & sprinkled with freshly grated parm. Outstanding! As good, if not better than any artisan bread you may find in the breadbasket at a nice restaurant.“
Mimmy posted a comment on my Bread Machine Whole Wheat Bread page that shows that you don’t need a billion dollar bread machine to make great bread – “What a great recipe!! I found a Breadman deluxe at the thrift store for 10.00. This is the recipe I chose to try it. 1.2 I used basic rapid and it came out wonderful. My first time trying a bread machine.“
Calli posted a delicious chocolate coconut version of my Vegan Banana Bread Recipe – “I substituted 1/2 cup of the flour for Cocoa powder and added some coconut and coconut granola and it’s delicious.“
Mary turned our No Butter Banana Bread into an amazing orange cranberry banana bread – “I finally found a moist banana bread recipe thanks to you, Bread Dad. I used all dark brown sugar and orange extract along with cranberries from the freezer which I rinsed to thaw before adding. I will make again and I am so happy I found your recipe. Thank you!“

JunJun posted a great tip on our Walnut Banana Bread page – “Love the simplicity of the recipe, and the instruction/write up is fantastic. All the tips and added notes are very helpful as well. One tip I’d like to throw out there – if the top of the bread is browning before the interior is completely done (likely variance due to different ovens, pan thickness, etc.), you could put a foil tent loosely on top for the final 10~15 minutes or so.“
Laura posted a fantastic idea about using muffin tins to shape our No Butter Chocolate Chip Cookies – “When we don’t have time to chill the dough, we bake them in muffin tins to prevent spreading. Have fun experimenting! This recipe seems to work well for creative folks!“
Caroline had the wonderful idea to convert our Greek Yogurt Bread into sausage rolls – “Instead of making a loaf of sliceable bread, I took out a package of smoked pork sausages from the freezer, halved them, cut sticks of full-flavoured cheddar cheese sticks, and bundled them into a batch of mini sausage rolls. My husband and I both love them, I will definitely make it this way again!“
Margaret left some delicious ingredient ideas for my Bread Machine 100% Whole Wheat Bread – “I have started making this with a generous addition of dried cranberries and sunflower seeds. It’s terrific — little nuggets of chewy and sweet/tart in the perfect whole wheat ambience. My husband commented that one slice was a meal.“

Deidre posted some wonderful ingredient additions for my 2 Banana Bread Recipe – “Oh my! After successfully keeping the last two bananas on the hook long enough to make this with my son, it was worth every moment. This recipe is a keeper. We added chocolate chips and a few dashes of cloves and cinnamon. It looks, smells and tastes delightful.“
Martha added some delicious dinner ideas to our Bread Machine Naan – “Deeeelish! I’ve been eyeing this recipe for the longest time & decided yesterday was the day. The dough came together easily and the texture was easy to work with.” “They were so much better than the store bought ones, and much cheaper to make with no unnecessary ingredients. I built my meal around the bread, with some souvlaki type marinated chicken, feta, homemade hummus & tzatziki, and a Greek side salad. This Naan bread recipe is a keeper for sure. Thanks, Bread Dad!“
Mary left a very nice post on my Bread Machine White Bread (Extra Buttery) page – “I am thrilled I found your site. I recently purchased my first bread machine (KBS 17 in 1) and ordered several recipe books. Measures were a nightmare, from different/varying countries, etc. Very confusing. Also, every recipe book was stingy with photos. To date, I have made the White Bread (you had me at “extra buttery”), the Banana Bread (phenomenal) and the Whole Wheat Bread (excellent). All were SOOO GREAT. Your “Tips” are spot on. Example: the setting for the Banana Bread – mine turned out to be “quick bread” rather than “cake”, and a big THANK YOU for that. 50+ Delicious Bread Machine Recipes is wonderful!!!“

Suzy posted a delicious variation of No Butter Banana Bread – “Amazing recipe! I swapped regular sugar for brown sugar, and I added chunky peanut butter, chocolate chips, and about a half cup of almond milk to loosen the batter. Turned out great!“
Myrten left an interesting suggestion on how to add more fiber & body to my Bread Machine Oatmeal Bread – “Love this recipe! On my second attempt for a 1.5lb loaf, I substituted 1/2 cup of Bob’s Red Mill Golden Flaxseed meal for 1/2 cup of bread flour. Still came out great and added a little more ‘body’ to the bread. Absolutely love this and the wife does too!“
Rachel posted a great tip on our No Butter Banana Bread page if you are missing some bananas when making banana bread – “Another suggestion (sorry if it’s already been said) but I keep some banana baby food on hand so that if my bananas end up being a bit short, I can use the remainder of it from the baby food since they’re small containers and don’t go bad quickly. It makes the banana flavor a tinge sweeter but doesn’t effect the texture.“
Debbie kindly posted how to turn our 4 Banana Bread into delicious muffins – “Yummy recipe! I converted it to muffins. Turned oven to 375 and baked for 20 minutes. Moist and delicious! It made 18 full size muffins.“
Terry turned our No Butter Banana Bread into a wide variety of delicious mini loaves – “I made your banana bread today added white chocolate chips in some loafs with walnuts , some with milk chocolate chips with walnuts and some with just walnuts. They turned out amazing I made 10 mini loafs 3” wide 3” high and 6” long.“

Jeffrey left some fantastic suggestions (i.e. pre-soaking the raisins & using milk powder) on how to enhance my Bread Machine Cinnamon Raisin Bread. – “I just wanted to say thank you for sharing this recipe with us and offer a couple of my own personal anecdotes. I’ve made a couple adaptations, which resulted in an amazing loaf of cinnamon bread, and I thought I would share what I did just for anyone else’s benefit.” Please see the recipe’s comment section to read all of his tips & suggestions because he provides a lot of useful details.
Shelly posted some great variations of my No Butter Banana Bread – “Great recipe. I added chopped sweet cherries and walnuts to one. The other I added sweet coconut flakes and crushed pineapple. They were both awesome. Thank you for the recipe“
Paula posted a delicious Russian buttercream frosting recipe on my Bread Machine Pumpkin Bread page. Please see the comment section on that page for the ingredients & her recipe instructions.
Margaret left some great tips on our Bread Machine Bagels page. You might want to try our her “bagel sticks” suggestion – “Just made these for the first time, using Parmesan as a topping. They were great! I’ve tried bagels before and they were a lot of work. These were simple and fast”…”If you don’t care about shape, make bagel sticks instead. Same taste, easier. You may have to adjust the baking time“.

THarris posted some delicious ingredient additions to my Eggless Banana Bread Recipe – “Amazing,delish! Added orange rind, vanilla extract, cinnamon – all one tsp each. Used oil instead of butter.“
Jessica made some amazing chocolate chip bagels out of our Bread Machine Bagels recipe and kindly posted some very useful tips – “I experimented with the chocolate chips. So what I did was let the dough cool for a bit after the dough cycle, but before it started rising again was sectioned it into 8 pieces. I gently kneaded in a handful of chocolate chips into the individual pieces. I shaped my pieces into bagels. I was sure to fold in the chocolate chips so none of them were or exposed on the surface of the dough. I then boiled and baked each bagel. They came out perfect. Chocolate chips held up just fine. The bagels tasted great. I ate one immediately after they had baked, and then contemplated eating the whole batch. They were the perfect chewy consistency I was hoping for in a bagel.“
Dutch posted a wonderful oatmeal variation of my No Butter Chocolate Chip Cookies – “I reviewed these amazing cookies a few weeks ago, easily giving them five stars, and mentioned that I planned on trying them again with oatmeal. Today is my grandson’s birthday and when asked what he’d like me to make for him, without hesitation, he asked for Bread Dad’s cookies. Just finished making them… adding two cups of regular oats with the chocolate chips, and cutting them into the batter with a spatula. The results were perfect. The cookies had a bit more heft to them AND I got a few more… about 48. Again… I was religious about chilling the dough. Thanks again for the recipe!“

PattiAnn posted some great tips on how to make my Bread Machine Italian Bread Recipe in her Breville countertop oven. Please visit the comments section on the recipe page for more of her comment. – “I always use the proof funtion in winter as well as summer. This gives you a constant temp when proofing. Also, most of the time I will lay a piece of foil lightly over the loaf halfway through the baking process. This prevents over browning of the loaf. This happens because your loaf is in a more confined oven and closer to the heating elements.. I also bake in CI, Romatopf, bread bowls, all works. As long as it fits you can use it to bake in. I used an Italian bread pan to bake the Italian loaves.“
SamanthaH posted some great “end products” that use my Bread Machine French Bread. I am going to try out her pizza bread idea tonight! – “This bread has been a staple in our home for a couple years now! I make it and freeze so it’s available when needed. Makes amazing garlic bread, bruschetta, pizza bread, or on its own with butter. So impressed with the recipe and the minimal ingredients is a huge plus!!!“
Carol left us some amazing tips on how to improve our Bread Machine Jalapeno Cheese Bread – “My family loves hot spice. I used the basic recipe and the dough setting. I remove the dough and then roll it out as suggested in other parts of your site. I added small cubes of sharp cheddar and both sliced and chopped raw Serrano chilis. I found that adding the chili to the bread maker at the beginning tears them up too much and using shredded versus small dice sort of hides any of the cheesy taste. It is important that the cheese cubes are small (about 1/8 inch). Otherwise the melting cheese leaves big holes in the loaf.“

Paula had a wonderful idea and turned our Bread Machine French Bread into “bread bowls” – “I made this dough again today and instead of rolling the two halves I formed them into balls for bread bowls because I had made some cheesy potato soup with finely chopped broccoli,carrots and some leftover from the holidays diced ham….Oh my word it was fabulous in the bread bowls!!“
Karen left us a very nice note about the tips & instructions included with our Bread Machine Cinnamon Raisin Bread – “My hubby just got his first bread machine ever for Christmas. We both love bread. We found this website and he just made the raisin bread today. Just his third loaf of any type of bread that he’s made ever, so he was not sure how raisin bread would turn out. The other 2 recipes that he followed were from the instruction book that came with the machine and they were just your basic bread recipe. We were both very impressed with how detailed Bread Dad’s website was. It is filled with so much detail and explanation for novices like us. Well we just tasted our raisin bread and I’ll just say that it is the most amazing raisin bread that we have ever tasted ever!!! We followed the recipe almost exactly as instructed except we only had regular yeast (had no idea there was any other kind), and we only had dark brown sugar, and we only had the dark raisins on hand. But still, this was the best raisin bread ever and maybe the best bread ever. We look so forward to trying other recipes from the website. Thanks for all of the great info.“
Martha posted a fantastic focaccia conversion of my Bread Machine Pizza Dough recipe – “This pizza dough is super easy & versatile. I was feeling a bit creative and turned this dough into the best focaccia bread. I never alter or otherwise change a recipe, and this dough is perfect as-is to use. After rising, I lightly oiled a sheet pan with EVOO & dusted with cornmeal. Stretched the dough out to an oval, dimpled the top with my fingers, and added a light spritz of EVOO to the top using an oil sprayer. Sprinkled with a bit of chopped fresh rosemary, minced garlic, grated fresh parm, and sea salt. Baked about 30 minutes – after 25 I began keeping an eye on it. It was the perfect side to some homemade soup. Bread Dad, you rock!!“

Chris added some amazing allergy substitution ideas to my No Butter Chocolate Chip Cookies recipe – “This is a fantastic recipe! My son has recently been diagnosed with several food allergies, including cow’s milk and eggs, among others. I found your recipe primarily in order to find a solution to using butter in chocolate chip cookies. I made flax eggs out of ground flaxseeds and water to make the equivalent of your eggs. I used Enjoy Life dark chocolate chips, which are dairy-free. Of course, the oil substitutes for the butter. However, I used olive oil, since it is the best option for our family. I used King Arthur gluten free measure for measure flour and coconut palm sugar for a lower glycemic sugar. Besides these substitutions, I followed the amounts and tips as instructed. I would highly recommend this recipe to people with food allergies and people without food allergies. The cookies are fluffy, moist, with just the right amount of crispness. This recipe is a keeper. Thank you!“
Paula had the great idea to make meatball sandwiches out of my Bread Machine French Bread – “Yet ANOTHER excellent recipe by bread-dad. I made this bread to have meatball sandwiches and YUM!! It is perfectly crisp outside, soft and delicious inside. I especially LOVE your gingerbread recipe and the Italian herb is super fabulous. If it’s a recipe by bread-dad you KNOW it’s going to be good“
Cindy made some delicious business gifts out of our Cranberry Bread with Fresh Cranberries recipe – “Loved this delicious yummy bread with the lil bursts of cranberry! I made about 20 loaves along with some banana bread for many of my clients. Really liked the fresh cranberries better than other versions I’ve made!! This is my go to recipe moving forward! I did use 💯percent cranberry juice for the liquid… superb! Thanks Bread Dad this former bakery owner (20 years) now full time realtor is a fan!!”
Kathy left a very kind comment about my Easy Banana Nut Bread – “I love your recipes! I baked both banana bread and cranberry bread and both were great! I just look for bread daddy when I want to bake!!“
Sonya posted a delicious holiday upgrade to my Butterscotch Banana Bread Recipe – “Hi! So I did 1/2 light brown sugar and 1/2 white sugar, then 1/2 cup butterscotch chips and 1/2 cup pecans. I then topped it with honey toasted pecans prior to baking. I’m going to have to make it again this next Christmas weekend. Thanks for the recipe.“

Wendy posted a wonderful pecan coconut variation of our No Butter Banana Bread recipe – “So delicious and quick! I used 1/2 cup granulated sugar and 1/2 cup brown sugar. Instead of walnuts, I used pecans and added about 3/4 cup shredded sweetened coconut. Also, I sprinkled the loaf with sugar crystals before baking. Really yummy.“
Pai added a great “winter” dough tip to our buttery White Bread Instant Yeast page – “Delicious bread. My husband loves this bread and has decided to stop buying bread from the store. I am preparing to make a loaf this morning. This bread is perfect for sandwiches and French toast. 😋 BTW- It’s winter now so once I put the dough in the bread pan to rise, I put it in a cold oven with the oven light on. It’s amazing how well this works. Of course once it rises, I take it out of the oven. Then I heat the oven to the suggested temp before putting the pan back in the oven. Thanks bread dad for this awesome recipe.“
Dean posted some wonderful topping ideas for our Bread Machine Cornbread – “Ate the last slice this morning with butter, peanut butter, and homemade pineapple/hot pepper jam. Now making the 2nd loaf. Very good recipe!“
Wendy posted some fantastic upgrades to our Bread Machine Cheese Bread – “I made this bread and YUM! I added 1 TSP garlic powder and 1 TSP onion powder. It made it Delicious! I also used asiago cheese and buttermilk. Mind blowing taste!“

Dee posted a very nice comment about our oven-baked Soft Whole Wheat Bread Recipe – “Love it!!! I have tried recipe after recipe after recipe for years searching for a light, soft loaf that “looks” like store-bought bakery bread but without all the chemicals & fillers and… one that tastes like it was made with love from home… I finally found it! I am ecstatically happy to be able to make yummy bread using the best healthy ingredients! Thank you Bread Dad!!!“
Cassandra posted a wonderful “cheesy” upgrade to our Bread Machine Italian Herb Bread – “When machine signals for last knead before rise, I add a tiny bit of grated parmesan cheese, and then during final rise before bake I sprinkle some parmesan and some shredded cheese of choice on top. Has become a hit!“
Steve just added a very insightful comment about weighing your flour when making my Bread Machine White Bread – “This is an excellent recipe and I’ve made it so many times I’ve committed it to memory. I’ve found that this bread, and really every other bread I make, comes out best when I weigh the flour… Before I got the scale I found that sifting the flour before measuring got me a much better result. After I got the scale (pretty cheap on line) the reason became obvious: a cup of sifted flour weighed 120 grams while a cup of flour dipped out of the bag weighed 170 grams! That’s a huge difference and I made a lot of really awful bread before I figured this out.“

Eileen left some super helpful tips on how to make mini loaves with our Bread Machine Sourdough Bread – “This is my favorite recipe. I have been trying to make good sourdough since I built my starter two and a half years ago. This is my favorite and I have made it at least 6 or 7 times. I followed the recipe exactly and use my leaven dough setting. When it rises to the lid, I take it out and form 2 loaves for my little 4″ X 6.5″ Fat Daddio loaf pans. I bake at 375° for 30-35 minutes. They are always perfect! Thank you so very much!“
Zahava posted some delicious enhancements to my Bread Machine Gingerbread recipe – “I made the gingerbread in my Zojirushi today and it is delicious. Definitely would call it cake though 😀. Has the texture and density of honey cake. Raided my pantry and I used ghee instead of oil, black strap molasses, dark brown sugar, used primal palette pumpkin pie spice, ginger and cinnamon. Also added 1/2cup chopped crystallized ginger and might add more next time or cut them a little larger. I like punch you in the face ginger taste so may add fresh ginger“.
Michele posted an amazing “Caribbean” version of our No Butter Banana Bread – “This recipe is super easy and delicious. I added a bit of grated nutmeg, a dash of Angostura bitters and mixed essence in place of vanilla in mine! I am from the Caribbean… Trinidad to be precise.“

Pete added a fantastic observation to our Bread Machine Oatmeal Bread Recipe – “Newcomers to bread machines – especially those who like to hover over the loaf – have to be careful with this recipe. The 100% hydration level is necessitated by the dry oats. It takes a while for the oats to absorb the milk so it may be well into the first kneading cycle before the dough ball begins to “look” like that of a lower-hydration recipe. So resist the temptation to add more flour.“
Cindy posted a very useful comment on our No Butter Banana Bread page that highlighted the lower cost of vegetable oil vs butter and how to make “mini” banana breads – “Shortening price for my old classic banana bread has skyrocketed so it was time to try a new recipe. Thank you: this one using oil didn’t disappoint this former “Home Ec” teacher! I did add my customary spices: cinnamon, nutmeg and a dash of ground cloves. Note that you can use four 5-1/2 by 3 inch mini metal loaf pans instead of the one large pan. Grease and flour just the inside bottoms as suggested, and bake at 350 about 35 minutes. Wonderful!“
Barbara left us a very nice note about our Soft Whole Wheat Bread Recipe – “This bread is big hit! My granddaughters love when I make fresh bread. I have tried many different wheat breads and they never were “just” right. This bread is soft, cuts easy, tastes great, good for sandwiches (doesn’t fall apart), and the crust is not too hard. This recipe will go into the recipe box to make again.“
Kathleen posted some delicious topping ideas for my Bread Machine Cornbread – “Absolutely divine! I first tried it with a generous spread of Kerrygold Irish butter. Then the following day with chili. It is just sweet enough. Tomorrow my breakfast will be the last slice with butter and apple butter.“

You should read Lisa‘s total overhaul of our No Butter Banana Bread recipe (lots of fantastic additions) – “I made this but changed it up a bit and added shredded coconut , dark cocoa powder and 3 teaspoons of orange essence with dark chocolate chips . Instead of sugar also I just used 3 table spoons of honey and OH MY GOD IT WAS UNREAL !!!!!“
Pamela left a very funny comment about our Bread Machine French Bread Recipe – “Thank you for not only the recipe but also for the helpful tips. I made 4 baguettes out of this recipe. When I turned around somehow one had “disappeared” from the rack! Suspect: husband with crumbs on his lips and cheshire cat smile!”
Jennifer posted an amazing upgrade to our Greek Yogurt Banana Bread – “I made the Greek yogurt banana bread and added blueberries. I doubled the recipe and made it in a huge old-school bundt pan, putting layers of streusle topping between layers of batter, then topped with icing after inverting the finished product. Perfection! As usual, your recipe is fool proof and insanely delicious.“
Djalynn left a fantastic comment about our Buttermilk Banana Bread – “Sorry this is long- After trying to find my great aunt’s recipe for years. I have literally gone through dozens and I tried yours before he got home”… “He took his, bite stopped dead in his tracks and said, ” OMG, THIS is the one”. I laughed and said, “I said the exact same but Don’t Thank me, Thank the Bread Dad”.

Mearl posted a wonderful story about our No Butter Banana Bread – “Love the banana bread recipe. No butter- oil. My husband is a long distance trucker. I make this in mini loaves- presliced- for his trips. Makes a great breakfast with his coffee. Just a little love from home.“
Ronni posted a great “upgrade” to our Bread Machine Oatmeal Bread recipe – “I’ve been using this recipe for months and it is amazing! I make it for my young grandkids as it is so healthy and delicious. I add 3/4 cup ground pecans and 1/2 cup dried cranberries. The additional ingredients doesn’t seem to cause any changes to the result (still moist without adding additional liquid).“
Brita pointed out an unexpected “quiet” benefit associated with our No Butter Banana Bread – “It is delicious and the best part of making it is that I didn’t need to use the mixer. I woke up early and wanted to make something for the family and I saw the bananas going brown. All the recipes with butter said to cream the butter with the sugar, but the mixer would have surely woken someone up. Instead everyone woke up to warm banana bread. Thanks.“

Jeff added some great ideas on how to enhance our Soft Whole Wheat Bread Recipe. Please read his full comment (in the recipe comment section) in order to see his tips about vital wheat gluten and instant clearjel – “Wonderful, soft, whole wheat sandwich bread! I made this today using my stand mixer. I let it knead for 10 minutes total, which was enough kneading to pass the windowpane test. The loaf has great flavor with a perfectly soft and chewy interior. I’m sure I’ll be making this at least once a week, since I avoid purchasing bread in the store.“
Val posted some fun ingredient substitution ideas for our No Butter Chocolate Chip Cookies (FYI- the smarties mentioned are the “chocolate” smarties version) – “This recipe is amazing! I make a ton of cookies for a volunteer group and this is my go to recipe. I switch it up between chocolate chips, smarties and crushed peanut m&m’s. My budget is tight so being able to use veg oil to instead of butter is great!“
Kristen posted a nice variation to our Bread Machine Zucchini Bread recipe – “Bread Dad, I made this yesterday and it turned out great! Just like each of your recipes I have made! So yummy. I used half chopped walnuts and half mini chocolate chips as I couldn’t decide between them!“
Cheryl left us some fantastic insights on how she made our Bread Machine Banana Bread (be sure to read her full comment in the comment section on the recipe page) – “Great recipe! A wonderful basic banana bread recipe. I read through all of the author’s tips, and encourage everyone else to do so. This is one of the rare times I followed a recipe to the letter; my interpretations below.“

Dorothy posted a very nice note about our Bread Machine Zucchini Bread (sorry that we broke her husband’s diet!!) – “This is the best zucchini bread recipe—it is so moist, has a nice outside crust, and superb flavor! My husband loved it so much he couldn’t get enough of it even though he’s on a carb-free diet & resists every other carb that he loves. I used yellow zucchini.“
Eileen left us a fantastic note about our No Butter Chocolate Chip Cookies – “I love this recipe !! Everyone loves them and they are so much easier to make than cookies with butter !! I’ve made them 5 times already and they are foolproof!! Thank you !! I’ll never go back to making chocolate chip cookies with butter again !!“
Terri posted a very kind comment about our Cranberry Walnut Bread (Sandwich Bread) – “O. M. G!! This bread is a treat! Unbelievably good toasted for breakfast (cinnamon/sugar) or even with a bowl of savory soup! Make this! You won’t regret it!“
Gloria left us a fantastic note about our Bread Machine All Purpose Flour Bread (Country White Bread) – “Simply The BEST bread machine recipe I’ve found, especially considering it’s using regular flour. Such a great, complex flavor, nice crumb, beautiful, soft crust an chewy texture. I’ve never written a recipe comment before, but I’ve never had these great results. I mean, I’ve made a ton of bread in my machine, most all very good with a few duds, but this bread is really, really good, and the crust was perfect.“

Aubree posted a very nice comment about how her daughter made our No Egg Banana Bread – “My 10 year old made this recipe on her own as baking is her hobby. She had never tried a recipe that did not require eggs but we make banana bread all the time. Now, her eyes have been opened to what a good substitute apple sauce is! This is seriously the best banana bread I have ever had. You did a GREAT job. I would give this 100 stars if I could. SOO DELICIOUS! Will start using more of your recipes after how great this one turned out! Thank you!“
Helen added some amazing variation ideas to our Flaxseed Bread recipe – “Great recipe and a reminder to keep flax seed in the freezer as it tends to go rancid. I usually sub oil for butter, worked well, used part whole wheat, and used honey instead of sugar. Next time I’ll try adding cranberries and cinnamon instead of herbs as we loved the cranberry nut bread.“
Monica posted some delicious upgrade ideas to our No Egg Chocolate Chip Cookies Recipe – “Your eggless cookies tasted great (and the dough was exceptional…to eat, of course!) I added mini chips and oatmeal. I added a bit more milk and baking soda. I baked them for 14 minutes. They would have been great with coconut, also. I just seem to have to re-create….lol I had no eggs, so bless you for this recipe!!!! Yummy, yum, yum!!!! Thank you!!!“

Linda added some fantastic enhancements to our Bread Machine 100% Whole Wheat Bread – “OMyGoodness! I have been baking bread for over 40 years and this is one of the best recipes I’ve come across. I never thought bread machine bread could be so soft and yummy! I used white whole wheat flour, coconut milk, coconut sugar, vegan butter, and added 2 tablespoons of raw sunflower seeds and 1 tablespoon of sesame seeds. I can’t thank you enough!“
Dorlene posted a great variation to our Golden Raisin Banana Bread – “I followed your no-butter banana bread recipe exactly (using grapeseed oil) with two additions after the batter has been completely mixed: 1) 100 grams of chopped pecans and 2) 200 grams golden raisins soaked overnight in warm water, drained, and chopped in the Cuisinart (they’re invisible in the baked loaf but I think they contribute to its moistness)”… “Thank you for creating this website and providing so much useful information. I especially appreciate your including metric conversions for all of the ingredients, ensuring accuracy”.
Leanne posted an amazing upgrade to our 2 Banana Bread Recipe – “Phenomenal recipe for two(medium) bananas. Followed the suggestions and added the extra milk, walnuts and fresh blueberries. I reduced the sugar to nearly 2/3 and the resulting bread was delicious! Perfect crumb, moisture and taste”… “PS: added cinnamon and a little ginger powder as well. It’s just yummy“
Lisa made some awesome crotons out of our Bread Machine All Purpose Flour Bread (Country White Bread) – “I simply cut them up into cubes the day after making the bread, I melted a 50/50 combination of butter with an olive/avocado blend oil in a skillet and put the bread cubes in to coat. It takes several batches. Then put them on a cookie sheet, sprinkled with sea salt and baked them on a low oven around 250 for about 45 minutes. I just watch them closely to get them dried but not too brown. I have stuck with the recipe as written and I am completely serious…they are amazing!“

Connie posted some great flour advice on our Bread Machine White Bread page – “This is an awesome recipe! I forgot to hit the dough setting so I let it finish in the Bread machine and it was great! I will be finishing it in the oven next loaf and see which way I like best. I would also like to share something I learned about measuring flour. Fluff the flour first and gently scoop and level your cup… If you’re scooping hard and packing the flour your measuring cup, you’re actually using more flour and your measurements aren’t right!“
You might want to try out Lisa‘s delicious spring onion version of our Bread Machine Cheese Bread – “Hey Bread Dad. Absolutely LOVING your recipes. I’m new to the bread machine world and your recipes are easy to follow, have “normal” ingredients, and are downright tasty! I really appreciate the instructions for various sizes of loaves within each recipe as well. This cheese bread is amazing (added a couple of green onions as a mix-in). Also love the onion bread, oat bread, and rye. Lots more to try, but your recipes have been the best for me so far“
I want to thank Robynne for her kind comments about all of the tips & instructions found with our Bread Machine Honey Wheat Bread and other Bread Dad recipes – “I love your bread recipes, and I really appreciate the conversions. I would much rather weigh my flour(s) than “spoon and level” or sift them; it’s quicker less messy, and always precise. I also like your tips and links, and I read every one of them before I start making a new recipe. I’ve learned a lot! For example, I didn’t know the salt should be kept separate from the yeast“
Denise converted our Butterscotch Banana Bread into a delicious butterscotch banana nut bread – “Excellant! I used 2/3 white to 1/3 brown sugar and it was even moister than the first time I made it. I also did one adding toasted pecans. Had to fight to get a piece. Thanks for a great revipe.“

Ronald left some great advice on our Bread Machine Multigrain Bread page about how baking your own bread saves money during these inflationary times – ” I have a Sunbeam Stainless Steel Bake House bread maker. I only use it on the Dough Setting. I am finding the bread I buy from Coles the slices and thickness is getting smaller but the Price goes up just the same. So back to baking my own Multi Grain Bread“
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.“

I want to thank Dawn for the nice comment about our 2 Banana Bread Recipe – “This is a great banana bread recipe for a weekend when you find two brown bananas left over. It comes together quickly. The flavor is understandably not as strong as a three banana recipe, but it is a full and moist loaf. I substituted lactose free milk and chopped pecans. Delicious!“
Deana left us some wonderful improvement ideas & tips (i.e. make your own chopped almonds) for our No Butter Chocolate Chip Cookies recipes – “EXCELLENT RECIPE!! I was in one of those situations you mentioned…….”late at night…no more butter in the fridge…..$%#@!……” I’m a decent amateur baker, but your instructions and extra tips are so spot on and thorough, ANY person could master this recipe! I split the chocolate chips measurement/portion in two and did Dry Roasted Almonds (good ‘ol Costco Kirkland brand which have just the right hint of salt…blasted in little food chopper for a few seconds), reduced the salt to 1/4 teaspoon and for the remaining measurement of chocolate chips, split that between semi-sweet and milk chocolate chips. DELICIOUS!!! THANK YOU for providing a wonderful “no butter” cookie recipe! TOP MARKS, BREAD DAD!“
Allison added some great “enhancements” to our 100% Whole Wheat Bread Machine Recipe – “This is a keeper! I substituted oat milk since my husband is dairy free. I added 2 tbs of ground flax seeds and 1/4 cup of mixed seeds. It’s perfect! I was thrilled to find a recipe that was truly 100% whole wheat flour, required no vital wheat gluten, and could be made in a bread maker. Thank you!!!“

I want to thank Charly for posting vegan modification tips on our Bread Machine Oatmeal Bread page – “The best bread machine bread I have ever tasted! If any vegans are wondering, you can use alternative milks in place of cows milk and alternative “butter” in place of dairy butter. I used coconut milk and country crock olive oil butter substitute in the same amounts listed and the bread is delicious.“
Martha left a great French toast idea on our Bread Machine Cinnamon Raisin Bread page – “This bread is worthy of so much more than 5 stars. I spent my rainy day off baking bread and this is without a doubt our favorite so far. It had a beautiful, perfect rise, the texture was soft yet hearty, with ample raisins. Wonderful as is, or toasted. I whipped a block of cream cheese with a bit of cinnamon and splash of maple syrup for spreading – deeeelish! I think this would make a fantastic French toast, but I know by Sunday morning, there will be none left.“
I want to thank Dave for “multitasking” when making our Bread Machine Italian Bread – “Made this yesterday between (and during) work meetings. LOL. Followed the recipe exactly. Was a beautiful, rich dough at the end of the dough cycle and baked into a really terrific loaf of Italian bread. The bread machine’s dough setting has become my go-to for all types of home baked breads and rolls, and this recipe will now be my go-to for Italian bread. I’ll check out some of your others, next. Cheers!“

I really enjoyed Alfred‘s “neighbor’s zucchini” comment about our Bread Machine Zucchini Bread – “This Zucchini bread is simply amazing and this is from someone who doesn’t eat anything green. I was ready to toss the zucchini I got from a neighbors garden when I came upon this recipe and now I can’t wait to make more. I didn’t use walnuts or chocolate chip and it really doesn’t need it as its delicious without it. Thank you so much for your recipes.“
Karl left a SUPER nice comment about our Buttermilk Bread Recipe – “I never liked white bread as it is sold at the supermarket. I always toasted my bread before eating it. Then I got a bread machine. The recipes I tried from bread machine cook books were mediocre at best. One day I happened upon Bread Dad on the internet. My first recipe was the buttery white bread. From that moment on, I was a convert. It was absolutely delicious. I started eating the bread before it cooled because the smell was heavenly. Then I tried this buttermilk bread recipe. Once again, it was fantastic and delicious! I only use Bread Dad’s recipes. Good bread feeds the heart and soul.“
Marnie wins this week’s most innovative baker award as she turned our Bread Machine Multigrain Bread into bagels!!! – “Just loved it! It’s become a staple. I do the 1.5 lb loaf on dough setting and make 15 bagels“
I want to thank Alice for her kind words about our Bread Machine French Bread recipe – “This is a fantastic baguette recipe. My husband typically buys baguette from our local grocery store… at least he used to before I made this bread. We won’t be going back to grocery store for baguettes anymore, this bread is far superior, we’re hooked!“

Karen posted a great note about our Bread Machine Gingerbread – “The heavenly smell that permeated the kitchen was wonderful, but the taste of the gingerbread was awesome. The entire loaf was quickly demolished. Another loaf was requested for tomorrow, and due to the ease of putting it together, I shall do exactly that. Thank you for your fabulous recipe!“
Becky made a great birthday meal with our Bread Machine Italian Bread – “This Italian Bread tasted and looked like one I would have bought except it was fresher! Haha! Made it for my husband’s birthday dinner to go with marinated flank steak and it was so so good. My mother-in-law couldn’t believe I made it! Will be my go to recipe from now on!!!!“
Martha left a very nice note about our Bread Machine Multigrain Bread – “Oh Bread Dad, you have turned my bread machine Christmas present into the best gift ever! This Multi Grain is far better than anything you may find in any store (and at a ridiculously high price). The heartiness and texture was perfect with the right balance of wholesome flavor.“
I want to thank Patricia for answering the powdered buttermilk vs carton buttermilk question on our Buttermilk Bread Recipe page – “I prefer the powder. It’s always there, no worries about going to stores and hoping they have it, and in date. And then the issue of the leftover buttermilk. I’ve ended up trying to use it up in date, and finally tossing out the leftovers. I’m very careful to look and get the best date too. That’s even if the store has it in stock. It’s hit and miss these days.“

Shami added some tasty additions to our No Butter Chocolate Chip Cookies – “Really good recipe! I’m making it second time and decided to share my take on it. I’ve added a banana and 2 spoons of peanut butter and it tastes even better!“
Carol left a fantastic topping idea for our No Butter Banana Bread – “This is the best banana bread I have ever made. I’ve added a step that I think makes it even better…. Mix up some cinnamon and sugar and swirl if around in the greased pan to coat it and sprinkle it over the batter before baking. It gives great bread a little crunch that is so good.“
Kimberly wins this week’s most innovative baker award for her unique addition to our Bread Machine Banana Bread Recipe – “Thank you so much for the recipe & all the tips!! My family loves this banana bread recipe, I add raisin & pecans. MyTip: you can use 2 jars (4 ozs each) of stage 1-Baby Food Banana in a jar. I keep a few jars (banana, pear & apple) in my pantry for when I want some sweet bread, it’s already mashed & usually has 2 year shelf life.“
Kim left some great cookie tips on our No Egg Chocolate Chip Cookies page – “BEST CHOC CHIP RECIPE EVER”…”make sure your cookies AND YOUR PAN are completely chilled before sticking it in the oven. Those cookie dough balls need to be HARD. Do that, and at the 9 or 10 minute mark (depending on your oven) take them out.“
I always REALLY appreciate nice comments about my recipes’ (overly?) lengthy tips & instructions (as we try to make things easy for beginners). Here are some of Jjess‘s comments from our Bread Machine Cinnamon Raisin Bread recipe – “Great recipe. I have an inherited bread maker without a manual, but Bread Dad’s recipes are so detailed that the breads always turn out perfect.“

Keisha wins this week’s innovative baker award for her delicious use of Bread Machine Banana Bread leftovers – “I made this recipe yesterday and followed the directions completely. I’m new to making anything in my bread machine. I was very worried about it coming out right. Yet it turned out perfectly. The best banana bread I have ever eaten. Everyone who has tried it has raved about it and wants the recipe. I’m going to use the leftover banana bread for bread pudding with rum sauce.“
I want to thank Helen for the great tips that she left in regards to our Bread Machine Buttermilk Bread – “Excellent bread recipe! Delicious in sandwiches and make great frnech toast. I like to add a large egg and an extra tablesoon of butter cutting down the buttermilk to one cup. Occasionally I use dried buttermilk and a cup of warm water. My bread machine works best with warm liquids so I let the buttermilk come to room temperature before using.“
Martha left a super nice comment about our Bread Machine Rye Bread – “Thank you Bread Dad for the most delicious loaf of rye!! I read the recipe through twice, as well as all of your tips, and it came out absolutely perfect. I had it with a nice pot of homemade soup – perfect for a cold and miserable January night. It was so good, my husband & I ended up eating half the loaf, lol. Now to decide which one of your recipes to make next…..“
I also want to thank Becky for highlighting some very useful tips (for avoiding cookie problems) when making our No Butter Chocolate Chip Cookies – “I don’t care for buttery cookies so was looking for something new. This is an excellent recipe! Very easy, perfect texture. I took the advice and used fresh baking soda and also chilled the dough before baking. Thanks!“
I want to thank Carolyn for her super nice comments about our Bread Machine Banana Bread – “I’ve never actually written a review for a recipe, until now. Wow, my bread maker is able to make banana bread! Seriously, I’m amazed and thrilled that this worked so well. And the incredible detail in the directions really made it easy to follow.“

Melody added some fantastic modifications to our Bread Machine Multigrain Bread Recipe – “Great recipe! light and fluffy with just the right amount of sweetness! All I did was add 1/3 cup of pepitas and a smattering of flaxseed to it. Excited to try more of your recipes! This worked well with plant-based substitutes (soy milk and earth balance butter).“
Rachel‘s comment about our No Butter Banana Bread made my day! – “I had ultra-ripe bananas but realized at the last minute that I didn’t have any butter. This recipe saved my day! Delicious!“
I want to thank Frances for the tons of interesting tweaks & enhancement ideas added to our Bread Machine 100% Whole Wheat Bread Recipe – “Oh my goodness this is the best 100% whole wheat bread recipe! Yes it is not like fluffy white bread, but it is soft and tasty, so good I could eat on its own! But I did tweak the recipe a bit after some reading up: 1. I replaced milk with egg and water mixture 2. I added 5 tablespoons of milk powder 3. Added 2 tablespoons of wheat gluten 4. Reduced sugar to 3 tablespoons of muscovado sugar I am so happy this turned out great! Thank you for the recipe!“
I want to thank Kimberly for the helpful tips on how to “veganize” our Bread Machine Oatmeal Bread – “I made this recipe tonight to go with a chickpea noodle soup and my whole family loved it… Only swapped a few things to veganize it.. soy milk for the milk and used earth balance butter and it was perfect!!! So good!“
Corinne left us a very nice comment about the No Butter Chocolate Chip Cookies recipe – “This was the first time I ever made chocolate chip cookies using oil instead of butter. The cookies turned out fabulous! Thank you for sharing this recipe. I would highly recommend making these!“

I want to thank Andi for pointing out the Cuisinart setting used to make Bread Machine Pumpkin Bread – “This bread was so delicious, as good as a Starbucks pumpkin muffin! I used the cake setting on my Cuisinart bread machine.“
Casey left us a nice & funny note about our No Butter Chocolate Chip Cookies – “Made this after realising I had no butter and could not be bothered heading to the shops… Where has this recipe been all my life?! Reminds me of Subway cookies, so delicious! Managed to end up with 36 cookies; it would have been 40 but obviously I had to taste test once or twice, haha.“
Carole added a wonderful suggestion about using “mascarpone” (as a condiment) with our Bread Machine Cranberry Nut Bread – “The best bread I have made in my Zojirushi bread machine. Such a wonderful bread for toast and marscarpone or turkey sandwiches.“
Jen made a delicious walnut & chocolate chip version of our No Butter Chocolate Chip Cookies – “My husband broke open a freshly baked chocolate chip cookie and with great surprise said’ That’s a really good cookie”. Now he’s right, I typically make terrible cookies, so you can imagine how pleased I was to finally get it right. He doesn’t know they are butter-free either! I added chopped walnuts to mine and they are oh so good!“
I want to thank Angela for trying out so many of our recipes & for the kind words about our Bread Machine Pizza Dough recipe – “Bread Dad, you have not disappointed me yet. We’ve made banana bread, oatmeal bread, rye bread, cornbread, and now pizza dough. Whenever I want to make homemade pizza, the crust is always a conundrum because nothing is ever quite what I want. Boxed mix, premade crust, refrigerated…never quite right. I took the plunge because every recipe we’ve tried has been great, and this one got kudos from everyone!“
Pamela posted an amazing upgrade to our basic Bread Machine Banana Bread – “Yummy-delicious! Came out so wonderfully! Next day slices are even more divine than when it was first cooked. This recipe is superior to recent banana breads I’ve made the traditional way”… “I love that this recipe allows for a lot of variations. I spiked mine with nutmeg, cinnamon, chopped walnuts and chopped dates. This will be my forever banana bread recipe. Thank you so much!“

Cheryl posted a great way to make a lighter tasting version of our Bread Machine Naan (Indian Bread) – “Love the ease of this recipe, bread machine does all the work. I tried frying some in butter, but found it lighter and tastier when I just brush the dough lightly with butter and baked in my convection oven at 375 for 9 to 10 minutes“
Sammy made a wonderful “professional shaped” version of our Bread Machine French Bread – “This receipe made me order one of the fancy French loaf baking pans (for under $12 I got a 2 pack). I must say I couldn’t believe how awesome it turned out and how delicious it was. Spaghetti nights & Sandwich Saturday’s will never be the same. THANKS“
I want to thank EmmaLee for the very nice comments about our “seasonal” Cranberry Banana Muffins recipe – “Made these this afternoon, being a Fall day, rain and cool it was a perfect day for Cranberry something…..and we had bananas that needed to be baked into muffins so tried this recipe… Perfect, made sixteen LARGE muffins which were moist and delicious with our afternoon coffee!“
Nancy posted a great variation to our Bread Machine Cranberry Bread recipe – “This is a wonderful recipe. My inaugural batch turned out great. I used craisins and pecans and added fennel seeds from my garden which enhanced the flavor. Since I really like rye flour, I used one cup of rye flour and two of regular flour (am out of bread flour). I took several slices of the warm bread to a meeting. The bread got rave reviews and disappeared quickly. Thank you for sharing this recipe, Bread Dad!“
I also want to thank Bob for his super nice comments about our Bread Machine Multigrain Bread recipe – “An absolutely great recipe. I have found most of the bread dad recipes very easy to follow. They consistently yield good results. The comments and suggestions at the end really do help ensure success. This one though is my favorite. It’s the perfect combination of white, wheat, and grain.“
I want to thank Fran for posting an amazing variation to our Bread Machine Oatmeal Bread – “This is delicious!! I also made a variation: In addition to the original recipe, I used 2-3/4 c. bread flour. ; 1/4 c almond flour. I added 1/2 c craisins and 1/2 cup sliced almonds. Wonderful!“
Masayu posted an amazing upgrade to our Bread Machine Chocolate Chip Bread – “Excellent bread recipe. Thank you for the generous sharing! I added 200gm of choc chips, 50gm of chopped macadamia, 1 tsp hazelnut powder and 1 tsp vanilla essence for that extra indulgence. Bread was so good, it was promptly demolished by the family. Kudos to Bread Dad!“

I want to thank Bobbie for the great tips on how to convert our Bread Machine White Bread (Extra Buttery) into a “traditional” oven-baked loaf – “Made a 1.5 loaf the other day & this recipe so far has been the best yet. I used my bread machine using the dough setting & then proofed it in the oven for 1 hour, then baked it at 350 degrees for 32 minutes & after it was done brushed it with butter.“
Bella posted a fantastic yogurt version of our Eggless Banana Bread recipe – “What an excellent and forgiving recipe. Did not have applesauce, so substituted it with unsweetened plain yoghurt, and only had two large bananas, so substituted the third with even more yoghurt. This worked a treat, because we prefer our desserts not too sweet, and our bananas were well ripened, providing sufficient sweetness. Also used a mixture of brown and white sugar for extra moisture. For added texture, we used a mixture of plain, cake and bread flour. Threw in a cup of chopped walnuts and almonds. Bread was gone in a day (liked by vegetarians and omnivores alike). Thank you, from sunny Singapore!“
We have another great creative baker today!! Millie is converting our Bread Machine Italian Bread into smaller hoagie rolls (subs, heroes, etc.) – “This bread is excellent. Made it several times and always came out great. I’m making one tomorrow and will try taking about 1/4 of dough and making one or two hoagies buns.“
Bird wins the most innovative baker award for the week with her homemade cranberry juice substitute for our Cranberry Bread with Dried Cranberries recipe – “Hi and thank you for the recipe!! I had been searching for a recipe to use up some dried cranberries and this fit the bill exactly as I had all the ingredients except a cup of cranberry juice or the subsitute, milk. I made my own cranberry juice by heating up the dried cranberries for a few minutes along with some frozen blueberries and strawberries. It worked like a charm!! Super moist and delicious“
Debbie made a fantastic “honey” version of our White Bread Recipe – Instant Yeast (oven baked) – “Wow, this is GREAT bread!!!! I prefer baking in the oven to get the standard loaf shape, but many bread machine to oven recipes create too soft and crumbly texture, which doesn’t work well for sandwiches. This is perfect! The only change I made was substituting honey for granulated sugar, because I realized at the last minute that I was out of sugar.“
Susan reminded me that fall is almost here with her nice additions to our Bread Machine Pumpkin Bread – “Oh sooo good! Followed recipe using fresh pumpkin. Added craisins and 1.5 tsp of pumpkin pie spice. I have a kenmore bread maker and used the quick bread cycle. Tested done with 10min left. Perfect“
I want to thank Lisa for her super!! nice comments about our Bread Machine Banana Bread recipe – “Thank you for the thorough instructions, tips and recipe. I truly appreciated all the details and suggestions. You’re doing a fantastic thing in helping us all out there. Keep up the wonderful work.“

Anna posted an amazing upgrade to our 100% Whole Wheat Bread Machine Recipe – “I was looking for a 100% whole wheat bread machine recipe and found out they’re rare. I appreciated the tips here very much! I ended up using 2 tablespoons honey and 2 tablespoons molasses instead of the brown sugar and I added dates and walnuts. It turned out absolutely fabulous!“
I want to thank Mary for the very kind words about our Bread Machine White Bread – “This is HANDS DOWN the BEST homemade bread we have ever made! We tried a piece of it, and have another loaf in the bread machine!! The moistest bread I’ve ever eaten!!!! Great recipe!!!!“
Arline posted a great “holiday” version (in my opinion) of our No Butter Banana Bread recipe – “I made this recipe, doubled it but used brown sugar and added a dash of nutmeg and cinnamon and some chopped walnuts and it came out perfect and delicious.“
Christina posted a delicious twist to our No Butter Chocolate Chip Cookies – “This recipe was super easy to follow. The cookies came out delicious and beautiful! I made a couple modifications: – added unsweetened cocoa powder to make them even more chocolatey – swapped 1/4 cup all purpose flour for 1/4 cup Buckwheat flour“
I want to thank Pat for the very nice comments about our Bread Machine Potato Bread – “Finally, this is the best recipe I’ve found anywhere to make white sandwich bread. It produces a soft interior, more like store bought, and is delicious, with or without herbs added.“
Jenna posted some great variations/upgrades to our 2 Banana Bread Recipe (Banana Bread made with 2 Bananas) – “This was amazing. I added a few pecans, a little allspice, and a splash of banana extract to give a little more banana. It was sooooo good and easy. Go to banana bread recipe even if I were to HAVE 3 bananas left.“

I want to thank Maureen for the nice words about our Bread Machine Rye Bread and for pointing out the regional bread known as Boston Brown Bread (which sounds delicious!) – “Finally a rye bread recipe that uses more rye flour. This is delicious, I could hardly wait until it cooled enough to slice. The flavour reminds me of another favourite- Boston Brown Bread and it is so nice and moist. On to another of your recipes which I am sure will be as delicious as the first two I have made.“
Carol made some fantastic gourmet upgrades to our Bread Machine Cheese Bread Recipe – “Excellent cheese bread! Beautiful loaf and delicious. Yes Ingredient ratios are spot on. I used asiago cheese. Melted the butter with a clove of garlic. Used thyme (generous 1/4 tsp) for the seasoning. Water instead of milk and added 1/4 cup of buttermilk powder to the dry ingredients. Cut the water by 1/8 cup and added an egg to help with structure. A great basic recipe is so versatile!“
Angela had a great suggestion about using milk to replace a missing banana when she made our Bread Machine Banana Bread Recipe – “WOW! I have never had much luck with banana bread in the oven. Just got a new bread machine, and thought why not? I will likely not make it any other way again. Just perfect. I only wish I had more ripe bananas so I could make more to share! Just had 2 bananas that were slightly under a cup, so I took your 2 banana recipe as an example and just added enough milk to make my bananas equal 2 cups. Next time I’ll make sure I have 3 for even more banana goodness! Can’t wait to try your other recipes!“
I want to thank Michelle for her “maple” version of our Bread Machine Oatmeal Bread. It sounds delicious! – “Love this bread! Used 1/8 cup pure maple syrup instead of sugar and 2 tblsp of olive oil instead of butter. Turned out perfectly.“
Zyn posted a great cinnamon sugar topping suggestion for our No Butter Banana Bread – “Used this recipe as a whim and because I didn’t have butter… O.M.G. It was the best banana bread I have made so far! It was so fluffy & flavorful. Couple of tweaks… 4 bananas (because I had 4 and didn’t want to waste one), pureed smooth; handful of chocolate chips swirled in, slightly less sugar, light dusting of cinnamon sugar on top. Ive already eaten a third of the loaf!“

This comment by Caroline about our No Butter Banana Bread Recipe made me laugh out loud! – “Excellent recipe BreadDad! We giggled as we too, were out of butter but craved banana bread really badly. Then we found your recipe online and saw your comments about being out of butter and this recipe was born! It is so nice to read your instructions, you really made it super easy to follow along and understand what to do.
Our house smelled heavenly as it was baking and all of our family members came running to the kitchen, drooling with anticipation. Waiting for it to cool was torture…but so worth it, as you could hear a pin drop…the silence (finally!…from our demanding and chattering kids), as we all ate big slices, our mouths full of the deliciousness.“
I really appreciate Jess‘s comments about our Bread Machine Oatmeal Bread recipe & instructions – “I’m a newbie when it comes to bread machines (having inherited a bread maker without a manual) and I really appreciate quality recipes. I’ve made this recipe twice now and both loaves have come out perfect! The instructions are super clear and easy and I followed it exactly. This is a loaf (and website) that I’ll definitely be coming back to.“
Angie made a delicious variation of our 2 Banana Bread Recipe – “This recipe is perfect! It was a struggle to find one with only 2 bananas, but that’s all I had. It’s still so moist and has that lovely banana flavor. I did replace the vanilla extract with orange extract and added in some pistachio pieces. The orange wasn’t too overpowering like I worried it might get. I’d make it exactly this way again!“
I also want to thank Dorothy for her “shaping” tips regarding our No Butter Banana Bread – “Great recipe. Pretty much a no fail, which I like. I did do something different however: I got a steal on a springform/bundt pan at Goodwill and thought I’d put the bread in that. Added a crumble topping. When it was done I flipped it over and perfecto! Who says banana bread has to be in a loaf pan?“
I want to thank Silvia for her “grams & milliliters” comment about our Bread Machine Honey Wheat Bread recipe (FYI – I will try to add gram & milliliter info to my older recipes later in the year) – “Thanks for using grams & milliliters in your recipes, so I don’t need to convert all the measures. I’m from Argentina and I’ve just made this bread. It is delicious“.
Rachel had a great suggestion about using olive oil (if you are out of butter) when making our Bread Machine – Italian Herb Bread – “I make this Italian bread way more often than the fit of my pants would like me too. It is delicious and easy! I do substitute olive oil for the butter because one day I realized I was out of butter so I tried olive oil and it turned out great! So I never went back to butter. This bread is wonderful for sandwiches or a side for an Italian dish.“

Little Sparrow left some great tips on how to turn our Bread Machine Cheese Bread into a vegan cheese bread – “I veganised it using vegan cheese, margarine and almond milk, and used only plain flour instead of bread flour n it turned out perfect! This recipe is a keeper!“
I want to thank Jennifer for posting an amazing variation to our Bread Machine Multigrain Bread – “Decided i wanted extra chunks of goodies so added a cup of Post Great Grains with raisins, dates and pecans at the “mix ins” time“.
Margaret added a great suggestion about using buttermilk to improve our Bread Machine Cheese Bread – “This is a lovely bread recipe that I have made several times”… “In this recipe (as I do with many) I used buttermilk. There is nothing like buttermilk for making your bread loaf. This recipe is a favorite:) I used sharp cheddar, but that of course is up to your personal preference. Thanks Bread Dad !!“
You might like to read (& try) Laura‘s fantastic “gourmet” upgrade to our No Butter Banana Bread Recipe – “Delicious. My grandkids and I made this and loved it! Thank you “Bread Dad”! I used olive oil, honey (only 1/2 cup) instead of sugar. Chopped dates, raisins and craisins (for sweetness because of reduced sugar) chopped walnuts and cinnamon. Tastes great with coffee, tea or cold almond milk! Yummy!“
I want to thank Jennifer for reminding us that you can use toppings & different “shapes” to improve or differentiate your quick breads such as our Blueberry Quick Bread – “Oh my goodness! My husband loved this. I had 2 cups of blueberries so used them all. Made it in a bundt pan and topped it with a vanilla maple sour cream icing.”… “I tried 3 Bread Dad recipes so far and loved them all“.
Joy wins our most innovative baker award of the week! Here is her amazing solution to a power outage when making our No Butter Banana Bread – “We had a power cut just as I was about to put the loaf in the oven… so had to use the outside gas barbecue which has a cover. It turned out great!“

Kristen made a great suggestion about using soy milk when making our 100% Whole Wheat Bread Machine Recipe – “This is the best whole wheat bread I have ever made! I love that it is 100% whole wheat, yet it it so soft and slices nicely. It is so delicious! I used the lesser amount of brown sugar, and I used unsweetened soy milk instead of regular milk, just because that’s the kind of milk we use, and it came out perfect!“
Wendy added an amazing topping to our No Butter Banana Bread – “My go-to basic banana bread recipe- I think oil based makes it moister for longer and is healthier. I add a walnut brown sugar crumb topping (which has a little butter) – this makes it like a dessert coffee cake (and a little unhealthier). I also add spices- cinnamon, ginger (ground) and nutmeg. Thank you so much for this recipe.“
Karen added a wonderful extra “cheesy” suggestion on how to improve our Bread Machine Pizza Dough – “The bread machine pizza dough is fantastic. I stuffed the crust with mozzarella cheese sticks…..yummy.“
Stephen left us some great “high altitude” baking tips and some interesting flavor ideas (i.e. pickle juice) for our Bread Machine Rye Bread recipe – “I live in the foothills of Albuquerque, and my kitchen counter is over a mile high, so all my bread recipes are “experimental”. It usually means more liquid, less yeast and baking at a higher temperature in the oven, using dough cycle, unless it is only a one pound loaf… I added a little homemade dough enhancer, a teaspoon of Coleman dry mustard, and substituted 1/4 cup water with dill pickle juice. WOW! Try it. You’ll like it.“
I want to thank Catherine for sharing a delicious “spiced” variation of our No Butter Banana Bread – “Loved this! Texture is perfect. It was really helpful that you gave a volume of bananas in the comments – I used 1 2/3 cups. I made it in a big old fashioned enamel loaf tin that I think is used to make terrines and such. Baked 1 hour. We like spiced banana bread so I added 1/2 tsp ground vanilla powder, 2 tsp cinnamon and 1 tsp nutmeg plus some vanilla extract. Took it to our neighbours and our kids asked me to make another one for us as soon as we got back.“
Suzy made an amazing “crunchy” variation of our 100% Whole Wheat Bread Machine Recipe – “This is an awesome bread machine recipe! I weighed the flour and used plant based oat milk and it has sunflower lecithin it so, omitted extra butter/oil and added sesame, sunflower, and flax seeds and pepititas. Really great crunch and heartiness!“

Lewis made a delicious variation (with more fiber!) of our Bread Machine Breadsticks – “I bought a machine two months ago and I am wearing it out making all kinds of things, but my fav is your breadsticks. I grind my own flour and like to replace half with whole wheat. hope that’s ok. I love all of your recipes.“
I really appreciate Nancy’s Bread Machine – Buttery White Bread comment about our detailed instructions & tips – “This is my 2nd Bread Dad recipe that i have tried. The first was whole wheat (10 star) and now this white buttery bread. This also is a 10 star rating!! I love the precise wording for the different breads. Easy to follow.. I am a newbie making bread with a machine. Bread Dad your the best.“
We also really appreciate Mila’s kind remarks about our 2 Banana Bread Recipe. This is an “emergency” recipe for when you have only 2 bananas (and not the 3 called for in most banana bread recipes) – “So delicious! Turned out amazing. This is now going to be my new go-to banana bread recipe. I keep finding myself sneaking back to my kitchen for more!!“
I want to thank Jess for the kind remarks about our new 100% Whole Wheat Bread Machine Recipe – “This recipe worked very well. I am making it now for the second time this week. Per the notes in the recipe, I tried it with only 2 Tb of sugar, and it tasted great. Thanks for another new favorite recipe!“
Grammacat made some amazing modifications to our Bread Machine Chocolate Chip Bread – “Excellent bread. After reading that people made PB sandwiches, I decided to add peanut butter chips along with the chocolate chips. Made the dough in the bread machine. I then separated the dough in half and patted it out. I then added chocolate chips/PB chips and PB M&M’s. Folded the dough so the candy was in the middle. Placed in pans and let rise in a warm oven for 30 minutes. Then baked in a 350 degree oven about 25 minutes. After baking I let the bread cool about 10 minutes. Cut a piece. The candy in the middle was great.“
I want to thank Nik for this super nice comment about our Bread Machine White Bread – “The best bread machine white bread that I’ve had. Beautiful crumb, golden crust, easy to slice, and tastes great.“

MsD added an interesting “twist” to our Vegan Banana Bread by adding “hemp hearts” (I learn something new every day from this blog!) – “I added 1 cup of hemp hearts, 1 cup of blueberries, 1/2 cup shredded coconut, and 1 tsp cinnamon. This is my new favorite recipe!“
A big shout out to Kay who left some great details on how to make gluten free versions of our No Butter Chocolate Chip Cookies – “Best recipe ever! Finally I got the right combination for a perfect cookie! Also I substitute all purpose gluten free flour and the recipe worked perfectly! I added a half teaspoon of baking powder (because of GF flour it rises differently) amazing cookies, wowed everyone! Thank you.“
My thanks to Carol for pointing out which European measurements (i.e. milliliters versus grams) to use for the ingredients in our Strawberry Bread Recipe. Looks like I should use grams for things such as flour & sugar and milliliters for salt, milk, etc.
I want to thank Nancy Jo for posting her “egg free” variation to our No Butter Banana Bread – “This is a fabulous recipe! I have made it with olive oil and egg replacer for friends on restricted diets. Everybody loves it. Definitely add the cinnamon for a hidden surprise.“
Just received a great Bread Machine Whole Wheat Bread variation from Sage. Love the use of applesauce! – “This recipe turned out beautifully. Perfect texture and excellent flavor! I substituted olive oil and a little applesauce for the butter, reduced the sugar and salt. Making another loaf today!“

Eva suggested a wonderful “nutty” modification to our No Butter Banana Bread – “I seem to collect Banana bread recipes and this the best one I have found as yet! I added nuts and dates to it and used light brown sugar. Tastes great and is now in there with my other banana bread recipes!” “I used mixed nuts – pecans, walnuts, cashew and hazel. Chopped reasonably into bits and added them in. Gives it a slightly nutty note!“
Eileen left us a great “breakfast” suggestion about adding some maple flavor to our No Butter Banana Muffins – “Very good. I use 1\2 to 3\4 tsp maple flavoring. Try it you might like it.“
More great recipe “tweaks” this week. Kara made the following modifications to our Bread Machine Whole Wheat Bread recipe – “Loved the recipe! Substituted whole milk with unsweetened oat milk and used half sugar and half swerve, bread was light and tasty! It was perfect! Thank you for this easy wholewheat breadmaker recipe!“
Joan left us some very useful tips for our Applesauce Cranberry Bread and a great idea about using different cranberry “textures” – “I just made this. It came out of the oven and is almost gone now. I decided to make this because I had a jar of applesauce that has been sitting around for a while. I didn’t have enough frozen cranberries, so I used 1/2 cup frozen and 1 cup dried. For the 1 cup dried, I put them in the 1 1/4 cup applesauce for 10 min to rehydrate them. Then strained the dried cranberries (save applesauce for the recipe). I reduce the white sugar to 1/2 cup since I had sweetened dried cranberries. Then I followed the rest of the recipe. I checked it at 60 min with toothpick and was still wet in the center. It was perfect at 70 min. Very moist and tasty. A keeper. Thanks.“

Rafi left us a great comment about how to make a vegan version of our Bread Machine Oatmeal Bread – “The best bread machine bread I have tried so far. I ‘veganised’ it by using almond milk instead of milk and plant butter instead of butter. It tastes great and the texture is perfect. Highly recommended!
Cindy made an awesome variation to our No Butter Chocolate Chip Cookies by adding some crushed chocolate malt ball-type candies – “Amazing! We made them with crushed Malteasers instead of chocolate chips and they were delicious!“
You might like to read how Katie is making an amazing “tropical” improvement to our No Butter Banana Bread – “I live in the Caribbean and have at least 20 banana trees in my yard, so endless bananas. I’ve tried so many recipes and this is my favorite. I’ve actually memorized it, it’s so easy! I serve this to my guests for breakfast or on the dive boat (I run a small guest house and scuba shop) and it’s always gets rave reviews. Butter is super expensive here so this recipe is great. I’m trying this exact recipe but substituting pineapple (crushed in food processor) for bananas and coconut extract for vanilla extract. Hoping it comes out as good as the original, it smells divine already!“
Sherry has a nice twist to our Butterscotch Chocolate Chip Cookies Recipe – “Yessir! Best cookies award!!! Last day before the keto life ( for a few weeks)! I’ll be back cuz these cookies kick behind! Ohh! I added hazelnuts to my second batch! Mm-hmm!“
Damian, a fellow “bread dad” from New Zealand, has a family who loves the smell of our Bread Machine Onion Bread – “This one was my wife’s fave so far. Such a good idea and another one which created a lovely smell while it was baking. I added a tiny sprinkling of rosemary to the top. Thanks BD =)” and our Bread Machine Rosemary Bread – “Such a lovely smell through the house while this was baking. I’m a dad who’s just discovered the joys of our bread machine and am so grateful to have discovered your site. Thanks for all the great recipes BD!“

Rebecca‘s twist on our Bread Machine Cheese Bread Recipe makes me super hungry!! – “I was craving a good savory bread and this is it! I used a blend of cheddar, Monterey Jack, and parmesan. And Italian seasonings along with an added pinch of oregano as well as a teaspoon each of garlic and onion powders. It drove me mad while baking and is delicious.“
More interesting visitor variations! Here is Chwip‘s change to our Bread Machine Multigrain Bread Recipe – “Amazing!! I substituted 1 cup of Kefir for 1 cup of milk in the 2lb loaf recipe and had to proof my active yeast in the warmed kefir since I didn’t have bread machine yeast. I believe this will now be our staple weekly bread recipe! Thank you so much.”
Alexis added a nice cornmeal & whole wheat twist to our Bread Machine Oatmeal Bread – “Great recipe and even better were all the extra tips and explanations! I inherited a bread machine without instructions on its use and many online bread machine recipes are very unclear. But Bread Dad’s info turned out to be excellent and this oatmeal bread has become a go-to recipe. I up the health factor by subbing in 1/4 c of cornmeal and 3/4 c of whole wheat flour for some of the white flour and the loaf still has a great texture and flavor. Thank you Bread Dad!“
Our visitors continue to demonstrate their amazing baking skills. Emily took our No Butter Chocolate Chip Cookies Recipe and turned it into something special – “I really loved this as a base. I substituted cacao nibs and added slivered almonds and lemon zest. What a light and wonderful cookie!“
I want to thank Mary Kay for her Bread Machine Butter Bread comment because one of my key goals is to make my instructions very detailed. I want to help beginning bakers to maximize their success, esp. if they are just starting with a bread machine – “This is the best bread! Fabulous toasted… has a really nice crunch to it. Oh and giving a personal shoutout to Bread Dad for giving such excellent instructions! Love the fact that he lets you know ALL the settings to use. I’ve tried a few other posters recipes and they don’t say if it’s a one, one and a half, or two pound loaf, and winging it has turned out a disaster or two for me. Thanks bunches! Will be trying many more of Bread Dad’s recipes!“

We got this super nice & really motivating comment from Alison about our Bread Machine White Bread Recipe – “Favourite recipe! I have tried a lot of different recipes from different sources and yours are the only ones that come out consistently great. I have made this numerous times as well as French, Italian, Cheese & I have butter bread going now. I really want to try the rye bread but the stores here don’t sell rye flour. Thanks so much & keep up the great work!“
We got this great comment from Tania on our Vegan Banana Bread – “This is absolutely my favorite recipe. Banana bread is moist, full of flavor and most delicious! I am not vegan but when I want the best banana bread, I use this recipe“.
Another fantastic post that demonstrates our visitors’ amazing creativity. Irene used a unique homegrown ingredient to make our Bread Machine Pumpkin Bread – “Being a gardener I tried this recipe today using the Blue Hubbarb squash that I have cooked and mashed. This bread came out moist and very tasty, will add walnut next time“.
Eric had a great suggestion on how to turn our Bread Machine Rye Bread into a vegan bread. “This recipe is he best rye bread recipe I have found. My family is vegan so I just used vegan butter instead and it turned out fantastic. Highly recommend using this recipe“.

Here is a great comment from Kimberly about our Bread Machine French Bread. It started my week off right! “OMG! This French bread recipe is the best. I made 3 breads and they were awesome. I’m going to try the Italian bread next.“
The creativity of our visitors continues to be amazing. Here is Liane‘s Christmas version of our No Butter Banana Bread – “Such a great recipe… I’ve added crystallised ginger and spices for a Christmas version“.
I want to thank Kim for the tip about using yogurt instead of butter in order to make healthier Cranberry Banana Muffins.
We have some very creative people visiting this website! Carl tweaked our basic Bread Machine Banana Bread and made the following upgrade – “Easy, very tasty bread! I added orange rind, dried apricot and cinnamon along with the walnuts. Delicious!“
Sharon made the following delicious suggestion for our Gluten Free Chocolate Chip Banana Bread – “Omg I just made this as directed but threw in some GF toffee (Heath) bits too. Hands down between the brown sugar and that, I’d put this up against any recipe!! It’s amazing! Thank you!!!!”
I want to thank Kimberly for her super nice comment about our buttery Bread Machine White Bread – “I came across your website because I was trying to find out what I was doing wrong. I just got a bread Machine and I have tried many receipts. They all came out ok, but not great. I knew there must be someone out there with a great receipt, and then I found you! I just made this tonight and the bread is so good. I cant wait to try out your other breads.“
Here is a great (and VERY funny) comment by Steve about our Bread Machine Banana Bread – “Beware of this recipe! Sure, it makes the most delicious Banana bread you’ll ever eat, but there are CONSEQUENCES… My family loved this so much, I was forced to cook it 3 TIMES. I started at 4pm, thinking it would be nice with a cup of coffee, and didn’t stop unti after 10pm. I never even got to TASTE the first loaf, and the family were circling like RAVENOUS ZOMBIES, waiting for the second and third loaves to finish. I suspect I’ll now have to buy a banana plantation, to ensure a steady supply of ingredients, as this has easily become THE most favourite thing to come out of the breadmaker. So, DON’T try this recipe, unless you are prepared for similar consequences. YOU HAVE BEEN WARNED.“

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