For those of you that somehow stumble on this page, this site probably won't mean too much to you.

However, if you were sent here, then perhaps you already know exactly what this is about.  Here is a preliminary list of the calorie counts.  You can figure out the recipes from the calorie counts....

All the loaves below were made using the Breadman TR520 (purchased from Amazon), with the exception of any that were baked in the oven (see description for the details).

Unfortunately, I didn't think to take pictures from the very beginning - I started after the fourth loaf. The first loaf made was a cinnimon raisin loaf. Then an onion soup bread. Then an Irish soda bread. Then an English muffin bread. Then the below (though there was another English muffin bread that I thought I had taken a picture of... but didn't.).

Click on the images to see larger versions.  The images are now in reverse order so you don't have to scroll so far to see the latest.

Irish Soda Bread
Another loaf, similar to the one from 2020 below, but this time with a picture of how it looks sliced.
Probably needs to bake an addiitional 10 minutes based on the little doughy spot near the top of the slice.
So baking it for an hour instead of just 50 minutes.


Bread slice.


Olive bread
We were thinking of just using the Artisan bread for our toast recipe, but decided to actually make the olive bread.
I was trying to rise (raise?) the dough on a cookie sheet, but the dough was too wet and kept spreading out, and was very thin. Linda suggested using a spring form pan and that was such a good idea.

Baked dough.

Bread slice.
The bread is dark (though not completed evident from the picture) parially because I used some of the olive water to make the dough.


Artisan bread
We were looking for something a little different, much like the Country bread below.
The dough was made early Sunday afternoon, put in the fridge until Monday afternoon, then baked.

Baked dough.

Crappy close-up of the bread (from the food picture).


Everything bagels
I've wanted to make these for some time, and was finally inspired by someone's bagel picture in a powerpoint presentation at work.
They aren't pretty, but that will probably improve as I make them more often (you're welcome, Linda.)

First, dough balls.

Second, holed dough balls.
They are spaced out on my new Amazon Basics silicone cooking sheet that I got for Christmas.
They were put into a warm oven (~110°) to rise for about 20 minutes.

Though they rose nicely, they deflated quite a bit when they were being put into the water bath because they were sticking to the silicone mat and grasping them harder to lift them off is what caused the deflation. They develop a smooth non-sticky top when rising, so next time I may flip them over and let the rise a little again and then use a spatual to move them to the water so they retain their form. Or maybe try to just use some oil or flour on the mat.

Third, boiled in water for 1:15 per side, then egg washed, dipped (OK, drenched) in everything bagel "seasoning", and in the oven to bake.
And yes, there is seasoning on the bottom AND the top (you're welcome, Linda).
That's also a LOT of everything bagel seasoning. If it is too much, I'll have to reduce it in the future.

Last, baked.

All that's left is the toasting, cream cheese, and yummy goodness.
Update 12/29: had these for breakfast today. They were very good. I will be using less seasoning in the future as there was just a little too much.


County Style bread.
It wasns't as airy as we hoped. Next time we'll let it rise longer.

The whole loaf, about eight inches across, with everything bagel sprinkled on top (before baking).

It tasted different when we toasted some.


This weekend became international bread making weekend.

Regular English muffin bread, for weekend egg sandwiches and some of Linda's breakfasts during the week.

Wheat bread for weekday lunches.

Naan for dinner Saturday night (with Butter Chicken).
This was only four - half of the batch (the recipe was only 2 cups of flour).
We have made this again since, and made 16. Those were thinner, but still a good size.

Italian bread for dinners on Sunday.

Irish soda bread for breakfasts around St. Patty's Day, probably last close to two weeks.
Usually it is cooked in a blob on a cookie sheet, but this time it was cooked in the bread pan with no lid. This will certainly be our new method of cooking it in the future.


Added 04/24/15
Cinnamin swirl.
I usually try to capture the bread "in stages" when it is a new type of bread.
I didn't do that here for some reason.
But the bread was spread out, sprinkled with cinnamin and sugar, rolled, raised, and baked.
As you can see, this was baked in the rectangular pan.


Added 06/01/12
French bread.
Loaves are ~14.5" and ~16.5" long respectively.


Added 12/23/11
Cheddar bread.

Inside the cheddar bread.
MOST of the cheese broke down. But as you can see, not all of it did.


Added 12/11/11
Italian bread.
It doesn't look like it, but it was actually a little undercooked on the inside. Should have trusted the timer more...


Added 07/08/11
Date walnut bread.



Added 07/07/11
The Italian bread recipe, cut with the cutter used for the potato rolls, then squished.

After baking.

A close-up of a couple of the rolls.


Added 06/29/11
Potato rolls, after the rise.
I used the buscuit cutter to cut them. They are irregular shaped because after they were cut, some of them shrunk. Irregularly.

After baking.

A close-up of one of the rolls.


Added 06/28/11
English muffin bread, post-rise.

English muffin bread, baked.
Compare it with the shape below.


Added 06/21/11
Potato Rolls, pre-rise.
Not formed too nicely, but I'll be buying a cytter now.

Potato Rolls, post-rise.

Potato Rolls, post-bake.

Potato Roll close-up.

Potato Rolls, cut.

Potato Roll, with homemade sloppy Joe.


Added 06/09/11
Whole wheat (again).
But by pulling the dough some when putting
it into the pan, it filled the pan more.

Maybe not as "neat and rounded" as the other,
but I DID acheive a flatter top - which
is what I was after!  Yay for me... :-)


Added 06/04/11
Banana Nut Bread

Looks yummy...haven't eaten any yet.

O.M.G! This bread was AWESOME!
You can really see the nuts when the bread is toasted.
The loaf was cut in half (half of it frozen)
and then cut bottom to top for smaller slices.


Added 06/03/11
Another whole wheat loaf in pan with no lid.
Let this one rise 20 minutes.
Much better!

Since it was so tall, it was that much closer
to the top element...

You can see how much it rose.



Added 06/03/11
Another English muffin bread.

But this one didn't collapse.


Older / undated
Whole wheat loaf in pan with no lid, still in the pan.
Should have let the loaf rise longer...

Whole wheat loaf in pan with no lid,
out of the pan.


Older / undated
Pizza - pre-cooked.
I meant to take a picture of the doughball.  Maybe next time.

Pre-eaten... :-)


Older / undated
English Muffin Bread

It still sank / collapsed a little in the middle - though not nearly as bad as it had before.
I was able to get 15 slices out of this loaf.
Tomorrow morning's egg sandwiches are going to be gooooood.


Older / undated
WheatBread_4x4.jpg (344980 bytes)
Whole Wheat bread.
After the first huge loaf, I purchased a 4x4x9 USA Pans loaf pan.
The Breadman pan is about 5x7, so the smaller pan was better
for taking sandwiches to the office.

The whole wheat loaf out of the pan before it was cut.

The whole wheat loaf, cut.


Older / undated
Meat Bread
Italian Herb bread, rolled out.
Then rolled with pepperoni, cappy ham, and provolone.
It was left to rise for 15 minutes then baked.


Older / undated
Whole Wheat bread.
This was a tall loaf.

Whole Wheat bread.
The glass is provided to show how tall the loaf is.
The glass is a "Gibraltar" beverage glass.


Older / undated
Onion Soup Bread
Regular bread recipe with a half packet of Lipton Onion Soup Mix.