20 Delicious Hitachi Bread Machine Recipes for Beginners

Welcome to your next culinary adventure with the Hitachi Bread Machine! Whether you’re craving the comforting aroma of freshly baked bread or eager to explore quick, delicious recipes that fit perfectly into your busy schedule, we’ve got you covered. Dive into our roundup of 20 beginner-friendly recipes that promise to turn your kitchen into a bakery haven. Let’s get baking—your perfect loaf awaits!

Classic White Bread

There’s nothing quite like the smell of freshly baked bread filling your home, and this Classic White Bread recipe is your ticket to that cozy, comforting aroma.

Ingredients

• 1 cup warm water (110°F)
• 2 tablespoons white sugar
• 1 (.25 ounce) package active dry yeast
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 3 cups all-purpose flour

Instructions

1. In a large bowl, dissolve the 2 tablespoons white sugar in 1 cup warm water. Sprinkle 1 (.25 ounce) package active dry yeast over the top and let stand for about 10 minutes, until foamy.
2. Stir in 1/4 cup vegetable oil and 1 teaspoon salt into the yeast mixture. Mix in 3 cups all-purpose flour, one cup at a time, until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a well-oiled bowl, turning once to coat the dough. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
4. Punch down the dough and turn it out onto a lightly floured surface. Shape into a loaf and place into a greased 9×5 inch loaf pan. Cover with a damp cloth and let rise until doubled in size, about 30 minutes.
5. Preheat oven to 375°F (190°C). Bake the bread for about 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

This Classic White Bread boasts a soft, pillowy interior with a perfectly golden crust, making it ideal for sandwiches or simply slathered with butter.

Tip: For an extra shiny crust, brush the loaf with melted butter right after baking.

Whole Wheat Honey Bread

There’s nothing quite like the smell of freshly baked bread filling your home, and this Whole Wheat Honey Bread is sure to become a staple in your baking repertoire.

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/4 cup honey
• 1 cup warm water (110°F)
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine 2 cups whole wheat flour, 1 cup all-purpose flour, 1 packet active dry yeast, and 1 tsp salt.
2. In a separate bowl, mix 1/4 cup honey, 1 cup warm water, and 2 tbsp olive oil until the honey is dissolved.
3. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan.
7. Cover and let rise for another 30 minutes.
8. Preheat your oven to 350°F and bake the bread for 30-35 minutes, until golden brown and sounds hollow when tapped.

The subtle sweetness of honey and the hearty texture of whole wheat make this bread perfect for toast or sandwiches. Tip: For an extra glossy finish, brush the top with a little melted butter right after baking.

French Baguette

There’s nothing quite like the smell of freshly baked French baguette wafting through your kitchen. This classic recipe is simpler than you think, delivering that perfect crusty exterior and soft, airy interior.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the warm water and active dry yeast. Let sit for 5 minutes until frothy.
2. Add the salt and flour to the yeast mixture, stirring until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 450°F and place a pan of water on the bottom rack to create steam.
5. Divide the dough into two equal parts. Roll each into a long, thin loaf, about 16 inches long. Place on a baking sheet lined with parchment paper.
6. Make diagonal slashes on the top of each loaf with a sharp knife. Brush lightly with olive oil.
7. Bake for 20-25 minutes until golden brown and hollow sounding when tapped on the bottom.

The secret to this baguette’s irresistible crust is the steam in the oven, which gives it that authentic bakery-quality finish.

Tip: For an extra crisp crust, spritz the loaves with water before baking.

Cinnamon Raisin Bread

There’s nothing quite like the smell of cinnamon raisin bread baking in the oven—warm, sweet, and utterly comforting. This recipe is a foolproof way to bring that cozy bakery aroma right into your kitchen.

Ingredients

• 1 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1 cup raisins
• 2 teaspoons ground cinnamon
• 1 large egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until frothy.
2. Add the remaining sugar, melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a soft dough forms.
3. Knead in the remaining flour, raisins, and cinnamon until the dough is smooth and elastic, about 8 minutes.
4. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
6. Preheat the oven to 375°F. Brush the loaf with the beaten egg and bake for 25-30 minutes until golden brown.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s irresistible pull-apart texture? A double rise ensures it’s light and fluffy, while the cinnamon and raisins create pockets of sweetness in every bite.

Tip: For an extra glossy finish, brush the loaf with a simple syrup (equal parts sugar and water, heated until dissolved) right after baking.

Garlic Parmesan Bread

There’s nothing quite like the aroma of freshly baked Garlic Parmesan Bread wafting through your kitchen. This recipe is a foolproof way to bring that irresistible garlicky, cheesy goodness to your table.

Ingredients

• 1 loaf French bread (about 16 ounces)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the French bread in half lengthwise and place it cut-side up on the prepared baking sheet.
3. In a small bowl, mix together the softened butter, minced garlic, Parmesan cheese, parsley, salt, and black pepper until well combined.
4. Spread the butter mixture evenly over the cut sides of the bread.
5. Bake for 10-12 minutes, then broil for an additional 1-2 minutes until the top is golden and bubbly.
6. Remove from the oven and let it cool for a couple of minutes before slicing and serving.

The magic of this Garlic Parmesan Bread lies in the broiling step, which creates a beautifully crisp top layer that contrasts perfectly with the soft, buttery interior.

Tip: For an extra flavor boost, sprinkle a little extra Parmesan on top right before broiling.

Olive Oil Bread

There’s something incredibly satisfying about pulling a loaf of homemade olive oil bread out of the oven—its crust golden and crisp, the inside tender and fragrant with the fruitiness of good olive oil.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F)
• 1/4 cup extra virgin olive oil, plus more for drizzling

Instructions

1. In a large bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar.
2. Dissolve 1 packet active dry yeast in 1 cup warm water and let sit for 5 minutes until frothy. Stir in the 1/4 cup extra virgin olive oil.
3. Pour the yeast mixture into the dry ingredients and stir until a dough forms. Knead on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough, shape into a loaf, and place on a baking sheet. Let rise for another 30 minutes.
6. Preheat the oven to 375°F. Drizzle the loaf with a little extra virgin olive oil and bake for 25-30 minutes until golden brown.

The secret to this bread’s irresistible texture is the olive oil, which keeps it moist inside while helping the crust achieve that perfect crunch.

Tip: For an extra flavor boost, brush the baked loaf with more olive oil and sprinkle with sea salt while still warm.

Banana Nut Bread

There’s nothing quite like the comforting aroma of Banana Nut Bread wafting through your kitchen. This classic treat is perfect for using up those overripe bananas and makes for a delightful snack or breakfast.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, 1/3 cup melted butter, 1 teaspoon vanilla extract, and 1 large egg until well combined.
3. Stir in 3/4 cup granulated sugar.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
5. Gradually add the dry ingredients to the banana mixture, stirring just until incorporated. Fold in 1/2 cup chopped walnuts.
6. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The secret to this Banana Nut Bread’s irresistible texture? The perfect balance of moisture from the bananas and crunch from the walnuts. It’s a simple recipe that yields a loaf so good, it might just become your new go-to.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the batter.

Pumpkin Spice Bread

Nothing says cozy autumn mornings like a slice of warm Pumpkin Spice Bread, perfectly spiced and wonderfully moist.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
3. In a large bowl, beat together 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 2 large eggs until smooth. Stir in 1 cup canned pumpkin puree and 1/3 cup water.
4. Gradually blend the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared loaf pan.
5. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

The secret to this bread’s irresistible texture? The perfect balance of spices and pumpkin puree ensures a moist crumb that’s not too dense. Tip: For an extra touch, sprinkle the top with a little cinnamon sugar before baking for a sweet, spiced crust.

Zucchini Bread

There’s nothing quite like the comforting aroma of zucchini bread wafting through your kitchen—this recipe is a foolproof way to bring that cozy feeling home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 cup sugar
• 1 cup grated zucchini
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon baking powder, and 1/4 teaspoon ground nutmeg.
3. In another bowl, mix 1 cup sugar, 1 cup grated zucchini, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined—avoid overmixing.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this zucchini bread’s irresistible texture? The natural moisture from the zucchini keeps it wonderfully tender without being overly dense.

Tip: For an extra touch of sweetness, sprinkle the top with a little sugar before baking for a sparkling crust.

Sourdough Bread

There’s nothing quite like the tangy aroma of homemade sourdough bread filling your kitchen. This classic recipe is perfect for bakers ready to dive into the world of sourdough.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water (about 110°F)
• 4 cups bread flour
• 1 1/2 tsp salt
• 1 tbsp olive oil (for greasing)

Instructions

1. In a large bowl, mix 1 cup active sourdough starter with 1 1/2 cups warm water until well combined.
2. Gradually add 4 cups bread flour and 1 1/2 tsp salt, stirring until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise at room temperature for 4-6 hours, or until doubled in size.
5. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
6. Shape the risen dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
7. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
8. Remove the lid and bake for another 25 minutes, or until the crust is deeply golden.
9. Let the bread cool on a wire rack for at least an hour before slicing.

The secret to this bread’s irresistible crust and airy interior lies in the slow fermentation of the sourdough starter, which develops a depth of flavor unmatched by commercial yeasts.

Tip: For an even more pronounced sour flavor, let your shaped dough proof in the refrigerator overnight before baking.

Gluten-Free Bread

Who says gluten-free bread can’t be fluffy and delicious? This recipe proves it’s possible with the right blend of ingredients and a little patience.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp honey
• 3 cups gluten-free all-purpose flour
• 1 1/2 tsp xanthan gum
• 1 1/2 tsp salt
• 3 large eggs, room temperature
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar

Instructions

1. In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
3. Add eggs, olive oil, and apple cider vinegar to the yeast mixture. Stir to combine.
4. Pour the wet ingredients into the dry ingredients. Mix on medium speed for 3 minutes until the dough is smooth and slightly sticky.
5. Transfer the dough to a greased 9×5 inch loaf pan. Smooth the top with wet fingers.
6. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
7. Preheat oven to 375°F. Bake the bread for 45 minutes, or until golden and a toothpick inserted comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s perfect texture? Xanthan gum works its magic to mimic gluten, giving you a loaf that’s soft on the inside with a crisp crust.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Cheese and Herb Bread

There’s nothing quite like the aroma of freshly baked Cheese and Herb Bread wafting through your kitchen—simple, comforting, and utterly delicious.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3. Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, and 1 cup shredded cheddar cheese until well combined.
4. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, and 1 large egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of sharp cheddar and fresh herbs creates a bread that’s flavorful and moist, with a perfect crust that’s golden and slightly crisp.

Tip: For an extra cheesy top, sprinkle additional shredded cheddar cheese over the batter before baking.

Apple Cinnamon Bread

There’s nothing quite like the smell of Apple Cinnamon Bread baking in the oven—warm, sweet, and perfectly spiced. This loaf is a cozy treat that’s as fun to make as it is to eat.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups diced apples (about 2 medium apples)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the diced apples and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The chunks of apple keep this bread incredibly moist, while the cinnamon adds just the right amount of spice. It’s a delightful contrast of textures and flavors in every slice.

Tip: For an extra cinnamon kick, sprinkle the top of the batter with a mix of sugar and cinnamon before baking.

Chocolate Chip Bread

There’s nothing quite like the comforting aroma of chocolate chip bread baking in the oven—a simple pleasure that turns any day into a special occasion.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup semi-sweet chocolate chips.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this bread lies in the buttermilk, which ensures a tender crumb and a slight tang that perfectly balances the sweetness of the chocolate chips.

Tip: For an extra chocolatey experience, sprinkle a handful of chocolate chips on top of the batter before baking.

Rosemary Focaccia

There’s nothing quite like the aroma of freshly baked Rosemary Focaccia filling your kitchen—this recipe is your ticket to that bliss.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp sugar
• 1/4 cup olive oil, plus more for drizzling
• 2 tsp salt
• 2 tbsp fresh rosemary, chopped
• 1 tsp flaky sea salt

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add 1/4 cup olive oil, 2 tsp salt, and flour to the yeast mixture. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 400°F. Press the dough into a greased 9×13 inch baking pan. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with rosemary and flaky sea salt.
5. Bake for 25 minutes until golden. Let cool slightly before slicing.

The dimpled surface isn’t just for looks—it creates little pockets for the olive oil and rosemary to pool, ensuring every bite is flavorful.

Tip: For an extra crispy bottom, place the baking pan on the lowest oven rack during the last 5 minutes of baking.

Sun-Dried Tomato and Basil Bread

There’s something irresistibly aromatic about this Sun-Dried Tomato and Basil Bread, with its golden crust and flecks of vibrant herbs and tomatoes.

Ingredients

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

Instructions

1. In a large bowl, mix 3 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 1 cup warm water and 2 tbsp olive oil to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in 1/2 cup chopped sun-dried tomatoes and 1/4 cup fresh basil.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.

The sun-dried tomatoes and basil not only add a pop of color but also infuse the bread with a Mediterranean flair that’s perfect for slicing warm and serving with a drizzle of olive oil.

Tip: For an extra flavor boost, soak the sun-dried tomatoes in warm water for 10 minutes before chopping and adding to the dough.

Multigrain Bread

There’s nothing quite like the wholesome taste of homemade multigrain bread, packed with nutrients and perfect for your morning toast or a hearty sandwich.

Ingredients

• 1 1/4 cups warm water (110°F)
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup whole wheat flour
• 1 cup bread flour
• 1/2 cup rolled oats
• 1/4 cup flaxseeds
• 1/4 cup sunflower seeds
• 2 1/4 teaspoons active dry yeast

Instructions

1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. Add olive oil, salt, whole wheat flour, bread flour, rolled oats, flaxseeds, and sunflower seeds to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat oven to 375°F. Bake the bread for 30-35 minutes, until golden brown and sounds hollow when tapped.

The combination of seeds and oats gives this bread a delightful crunch and nutty flavor, making it a standout in any bread basket.

Tip: For an extra glossy finish, brush the loaf with a little milk or egg wash before baking.

Cornbread

Nothing says comfort like a warm slice of cornbread, golden and slightly crumbly, perfect alongside your favorite chili or stew.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In another bowl, beat together 1 cup milk, 1/3 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until the mixture comes together—don’t overmix.
5. Transfer the batter to the prepared pan and smooth the top. Bake for 20 to 25 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.

This cornbread strikes the perfect balance between sweet and savory, with a texture that’s wonderfully moist yet holds its shape when sliced.

Tip: For an extra touch of sweetness, drizzle honey over the warm cornbread before serving.

Rye Bread

There’s something deeply satisfying about baking your own rye bread—its hearty flavor and dense texture make it a standout at any meal.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp molasses
• 1 packet (2 1/4 tsp) active dry yeast
• 2 cups rye flour
• 1 1/2 cups bread flour
• 1 tbsp caraway seeds
• 1 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine warm water, molasses, and yeast. Let sit for 5 minutes until frothy.
2. Stir in rye flour, bread flour, caraway seeds, and salt until a dough forms.
3. Knead on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F. Bake for 35 minutes until the loaf sounds hollow when tapped.

The caraway seeds add a subtle crunch and aromatic flavor that elevates this rye bread beyond the ordinary.

Tip: For a shinier crust, brush the loaf with an egg wash before baking.

Sweet Potato Bread

Sweet Potato Bread is a cozy, moist loaf that brings a touch of sweetness and a whole lot of comfort to your table. Perfect for breakfast or as an afternoon snack, this bread is a delightful way to use up leftover sweet potatoes.

Ingredients

• 1 cup mashed sweet potatoes
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
4. Gradually add the dry ingredients to the sweet potato mixture, alternating with the water, and mix until just combined.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The natural sweetness and moisture from the sweet potatoes make this bread incredibly tender, with a spiced aroma that fills your kitchen as it bakes.

Tip: For an extra touch of sweetness, drizzle the cooled bread with a simple glaze made from powdered sugar and milk.

Conclusion

We hope this roundup of 20 delicious Hitachi bread machine recipes inspires your next baking adventure! Perfect for beginners, each recipe promises simplicity and flavor. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy baking!

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