20 Delicious Neretva Bread Maker Recipes for Every Occasion

Zesty flavors and warm, freshly baked bread are just the beginning of what your Neretva bread maker can do! Whether you’re whipping up quick weeknight dinners, celebrating with seasonal favorites, or indulging in the ultimate comfort food, we’ve got 20 delicious recipes that’ll transform your baking game. Dive into our roundup and discover how easy it is to bring a touch of homemade magic to every occasion.

Traditional Neretva Bread Maker Loaf

Venturing into the art of bread-making can be as rewarding as it is delicious, especially when tackling the Traditional Neretva Bread Maker Loaf. This recipe guides you through each step with precision, ensuring a perfect loaf every time.

Ingredients

• 3 1/2 cups bread flour, sifted
• 1 1/4 cups lukewarm water (110°F)
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp fine sea salt
• 2 tsp active dry yeast
• 1 tbsp raw honey

Instructions

1. In a small bowl, dissolve the raw honey in lukewarm water, then sprinkle the active dry yeast over the top. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the sifted bread flour and fine sea salt, creating a well in the center.
3. Pour the yeast mixture and extra virgin olive oil into the well, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it 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 bread maker pan. Cover and let it rise for another 30 minutes.
7. Preheat your bread maker to 375°F and bake the loaf for 25 minutes, or until golden brown and sounds hollow when tapped. Tip: For a crispier crust, brush the loaf with water before baking.
8. Remove the loaf from the bread maker and let it cool on a wire rack for at least 15 minutes before slicing. Tip: Letting the bread cool ensures the crumb sets properly.

Fresh from the oven, this Traditional Neretva Bread Maker Loaf boasts a crisp crust and a soft, airy interior, with a subtle sweetness from the honey. Serve it warm with a drizzle of olive oil or as the foundation for your favorite sandwich.

Neretva Whole Wheat Bread Maker Recipe

One of the most rewarding experiences in the kitchen is baking your own bread, and this Neretva Whole Wheat Bread Maker Recipe is a perfect start. Offering a blend of simplicity and sophistication, it’s designed for those who appreciate the art of homemade bread.

Ingredients

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

Instructions

1. In a small bowl, dissolve the honey in warm water (110°F), then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
2. In the bread maker pan, combine the whole wheat flour and sea salt, creating a well in the center for the wet ingredients.
3. Pour the yeast mixture and extra-virgin olive oil into the well. Secure the pan in the bread maker and select the whole wheat setting, ensuring the crust is set to medium.
4. Once the cycle completes, immediately remove the bread from the pan to prevent sogginess and place it on a wire rack to cool for at least 30 minutes before slicing.

Perfectly crusty on the outside with a soft, airy interior, this bread pairs wonderfully with artisanal cheeses or a drizzle of aged balsamic vinegar. For an extra touch, toast slices and top with avocado and a sprinkle of flaky sea salt.

Neretva Olive and Herb Bread Maker Loaf

Oftentimes, the simplest ingredients come together to create the most memorable dishes. This Neretva Olive and Herb Bread Maker Loaf is no exception, blending the rich flavors of olives and fresh herbs into a perfectly textured bread that’s both rustic and refined.

Ingredients

• 3 cups bread flour
• 1 1/4 cups lukewarm water (110°F)
• 2 tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 1/2 tsp active dry yeast
• 1/2 cup Neretva olives, pitted and roughly chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves

Instructions

1. In the bread maker pan, combine the bread flour, lukewarm water, extra virgin olive oil, fine sea salt, and granulated sugar in the order listed.
2. Sprinkle the active dry yeast over the top of the flour mixture, ensuring it does not touch the liquid ingredients initially.
3. Select the ‘Basic’ or ‘White Bread’ setting on your bread maker and start the cycle.
4. During the kneading phase, add the Neretva olives, fresh rosemary, and thyme leaves to the dough. Tip: Adding herbs and olives during kneading ensures even distribution without overworking the dough.
5. Once the cycle completes, carefully remove the loaf from the pan and place it on a wire rack to cool for at least 30 minutes before slicing. Tip: Allowing the bread to cool ensures the crumb sets properly, making it easier to slice.
6. For an extra crisp crust, preheat your oven to 375°F and bake the loaf for an additional 5-10 minutes. Tip: This step is optional but recommended for those who prefer a crunchier exterior.

With its tender crumb and aromatic flavor profile, this Neretva Olive and Herb Bread Maker Loaf is a testament to the beauty of combining quality ingredients with the convenience of modern kitchen appliances. Serve it alongside a drizzle of olive oil and a sprinkle of sea salt for an extra touch of elegance.

Neretva Sun-Dried Tomato and Garlic Bread

Unveiling the secrets to crafting the perfect Neretva Sun-Dried Tomato and Garlic Bread, this guide will walk you through each step with precision. Whether you’re a novice or seasoned baker, these instructions ensure a delicious outcome every time.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp sea salt, finely ground
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 1/4 cup extra virgin olive oil
• 1/2 cup sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and sea salt.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and extra virgin olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and incorporate the sun-dried tomatoes, minced garlic, and chopped rosemary evenly.
7. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
8. Cover the loaf and let it rise for another 30 minutes.
9. Preheat the oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

Just out of the oven, this bread boasts a crispy crust with a soft, aromatic interior. Serve it warm with a drizzle of olive oil or as a side to your favorite soup for a comforting meal.

Neretva Multigrain Bread Maker Delight

Every home baker dreams of creating the perfect loaf, and with this Neretva Multigrain Bread Maker Delight, that dream is within reach. This recipe combines the rustic charm of multigrain with the convenience of your bread maker, ensuring a delightful bake every time.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp extra-virgin olive oil
• 1 1/2 tsp fine sea salt
• 2 cups whole wheat flour
• 1 cup bread flour
• 1/2 cup rolled oats
• 1/4 cup flaxseeds
• 1/4 cup sunflower seeds
• 2 tsp active dry yeast

Instructions

1. In the bread maker pan, combine the warm water, honey, and olive oil, ensuring the honey dissolves completely.
2. Layer the whole wheat flour, bread flour, rolled oats, flaxseeds, sunflower seeds, and sea salt on top of the liquid mixture without stirring.
3. Make a small well in the center of the dry ingredients and add the active dry yeast, ensuring it does not come into contact with the liquid.
4. Select the ‘Whole Wheat’ setting on your bread maker and start the cycle, allowing the machine to knead and proof the dough automatically.
5. Once the cycle completes, carefully remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.

How the crust crackles as it cools, revealing a tender, seed-studded interior that’s both nutritious and satisfying. Serve thick slices toasted with a smear of avocado or as the foundation for an artisanal sandwich.

Neretva Cheese and Onion Bread Maker Loaf

Let’s embark on a culinary journey to create a Neretva Cheese and Onion Bread Maker Loaf, a delightful blend of savory flavors and soft textures that’s perfect for any meal. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

• 3 cups bread flour, sifted
• 1 tsp granulated sugar
• 1 tsp sea salt
• 1 tbsp extra virgin olive oil
• 1 cup lukewarm water (110°F)
• 2 tsp active dry yeast
• 1 cup Neretva cheese, finely grated
• 1/2 cup sweet onion, finely diced

Instructions

1. In a small bowl, combine the lukewarm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5 minutes, or until frothy.
2. In the bread maker pan, layer the sifted bread flour, sea salt, extra virgin olive oil, and the yeast mixture. Select the ‘Dough’ setting and start the machine.
3. After the dough has risen (about 1 hour), gently punch it down and knead in the finely grated Neretva cheese and finely diced sweet onion until evenly distributed.
4. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover with a damp cloth and let it rise in a warm place for 30 minutes, or until doubled in size.
5. Preheat your oven to 375°F. Bake the loaf for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
6. Remove the loaf from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

As you slice into this Neretva Cheese and Onion Bread Maker Loaf, you’ll notice its soft, airy interior and the perfect balance of savory cheese and sweet onion. Enjoy it warm with a drizzle of olive oil or as a side to your favorite soup for a comforting meal.

Neretva Honey Oat Bread Maker Recipe

Zesty and wholesome, the Neretva Honey Oat Bread Maker Recipe is a delightful blend of sweet and earthy flavors, perfect for those who appreciate the art of homemade bread. This guide will walk you through each step, ensuring your loaf comes out perfectly every time.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tablespoons Neretva honey
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 3 cups bread flour
• 1 cup rolled oats
• 2 teaspoons active dry yeast

Instructions

1. Pour the warm water into the bread maker pan. Ensure the temperature is precisely 110°F to activate the yeast properly.
2. Add the Neretva honey and extra-virgin olive oil to the water, stirring gently to combine.
3. Sprinkle the fine sea salt over the liquid mixture to distribute it evenly.
4. Layer the bread flour and rolled oats on top of the liquid ingredients, ensuring they cover the surface completely.
5. Make a small well in the center of the dry ingredients and add the active dry yeast, keeping it separate from the liquid until the cycle begins.
6. Select the ‘Basic’ or ‘Whole Wheat’ setting on your bread maker, depending on the model, and start the cycle.
7. Once the cycle completes, carefully remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.

Notably, this bread boasts a tender crumb and a crisp crust, with the Neretva honey imparting a subtle floral sweetness. Serve it toasted with a smear of cultured butter or as the foundation for an artisanal sandwich.

Neretva Rosemary and Sea Salt Bread

Mastering the art of baking this Neretva Rosemary and Sea Salt Bread begins with understanding the harmony between its rustic flavors and the precision of its preparation. Let’s embark on this culinary journey together, ensuring each step is executed with care to achieve that perfect loaf.

Ingredients

• 4 cups high-protein bread flour
• 1 1/2 cups lukewarm water (110°F)
• 2 tsp active dry yeast
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 1/2 tsp fine sea salt
• 1 tsp granulated sugar

Instructions

1. In a large mixing bowl, dissolve the granulated sugar and active dry yeast in lukewarm water. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the high-protein bread flour, extra-virgin olive oil, and fine sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in the finely chopped fresh rosemary. Shape into a round loaf and place on a parchment-lined baking sheet.
6. Cover the loaf with a damp cloth and let it rise for another 30 minutes. Preheat the oven to 375°F during the last 10 minutes of rising.
7. Score the top of the loaf with a sharp knife, then bake for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: For a crispier crust, place a pan of water on the oven’s lower rack during baking.
8. Transfer the bread to a wire rack and let it cool for at least 15 minutes before slicing. Tip: Allowing the bread to cool ensures the crumb sets properly.

Yielded with a crisp crust and a tender, aromatic interior, this Neretva Rosemary and Sea Salt Bread pairs beautifully with olive oil and balsamic vinegar or serves as the foundation for a gourmet sandwich. Its herbal notes and subtle saltiness elevate any meal from ordinary to extraordinary.

Neretva Pumpkin Seed Bread Maker Loaf

Just when you thought your bread maker couldn’t surprise you anymore, along comes the Neretva Pumpkin Seed Bread Maker Loaf. This recipe combines the rustic charm of homemade bread with the nutty, earthy flavors of pumpkin seeds, creating a loaf that’s as nutritious as it is delicious.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp extra-virgin olive oil
• 3 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 1 1/2 tsp sea salt
• 2 tsp active dry yeast
• 1/2 cup raw pumpkin seeds, lightly toasted

Instructions

1. In the bread maker pan, combine the warm water, honey, and olive oil, ensuring the honey dissolves completely.
2. Layer the bread flour and whole wheat flour over the liquid mixture, then make a small well in the center of the flour to add the sea salt and active dry yeast.
3. Select the ‘Basic’ or ‘White Bread’ setting on your bread maker for a medium crust and start the cycle.
4. During the kneading phase, pause the machine to add the toasted pumpkin seeds, ensuring they’re evenly distributed throughout the dough.
5. Once the cycle completes, immediately remove the loaf from the pan and let it cool on a wire rack for at least 30 minutes before slicing.

Best enjoyed fresh, this loaf boasts a tender crumb with a satisfying crunch from the pumpkin seeds. For an extra touch of elegance, serve thinly sliced with a drizzle of honey and a sprinkle of flaky sea salt.

Neretva Spelt and Flaxseed Bread

Yesterday, I discovered a bread recipe that not only nourishes the body but also tells a story of tradition and health. Neretva Spelt and Flaxseed Bread is a testament to the simplicity and richness of ancient grains, offering a perfect blend of nutty flavors and a hearty texture.

Ingredients

• 2 cups spelt flour, finely ground
• 1/4 cup golden flaxseeds, freshly ground
• 1 tsp sea salt, finely ground
• 1 tbsp raw honey, unprocessed
• 1 cup warm water (110°F)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp active dry yeast

Instructions

1. In a large mixing bowl, combine the spelt flour, ground flaxseeds, and sea salt. Whisk together to ensure even distribution.
2. Dissolve the raw honey in warm water (110°F) in a separate small bowl, then sprinkle the active dry yeast over the top. Let sit for 5 minutes until frothy, indicating yeast activation.
3. Pour the yeast mixture and extra-virgin olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
5. 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.
6. Preheat the oven to 375°F. Shape the dough into a loaf and place it on a parchment-lined baking sheet. Let it rest for 20 minutes.
7. Bake for 30 minutes, or until the bread sounds hollow when tapped on the bottom. Tip: For a golden crust, brush the loaf with a little olive oil before baking.
8. Cool on a wire rack for at least 15 minutes before slicing. Tip: For best texture, allow the bread to cool completely.

Great for toasting or as a base for avocado toast, this bread boasts a moist crumb and a crust that’s just the right amount of chewy. Its earthy flavor pairs wonderfully with sharp cheeses or a drizzle of honey for a sweet contrast.

Neretva Caraway and Rye Bread Maker Recipe

Zesty flavors and hearty textures come together in this Neretva Caraway and Rye Bread Maker Recipe, a perfect blend of tradition and convenience. Let’s embark on a culinary journey to create a loaf that’s as nourishing as it is flavorful, with a methodical approach that ensures success even for beginners.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp molasses
• 2 tbsp caraway seeds
• 1 1/2 tsp fine sea salt
• 1 cup rye flour
• 2 cups bread flour
• 2 1/4 tsp active dry yeast
• 1 tbsp clarified butter, melted

Instructions

1. In the bread maker pan, combine the warm water and molasses, stirring gently to dissolve the molasses.
2. Add the caraway seeds, fine sea salt, rye flour, bread flour, and active dry yeast to the pan in the order listed.
3. Select the ‘Dough’ setting on your bread maker and start the cycle, allowing the ingredients to mix until a sticky dough forms.
4. Once the dough cycle completes, carefully remove the dough from the pan and place it on a lightly floured surface.
5. Knead the dough for about 5 minutes, incorporating the melted clarified butter until the dough becomes smooth and elastic.
6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet, covering it with a damp cloth to rise for 1 hour, or until doubled in size.
7. Preheat your oven to 375°F during the last 15 minutes of the dough’s rising time.
8. Bake the loaf for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
9. Transfer the bread to a wire rack to cool completely before slicing.

Expect a loaf with a crisp crust and a moist, dense crumb, punctuated by the aromatic bite of caraway. This bread pairs beautifully with sharp cheeses or smoked fish, offering a rustic charm to any meal.

Neretva Walnut and Raisin Bread

Whisking together tradition and taste, this Neretva Walnut and Raisin Bread brings a piece of Balkan heritage to your kitchen. Perfect for beginners, this recipe guides you through each step to achieve a loaf that’s both nourishing and nuanced.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 cup whole milk, warmed to 110°F
• 2 tbsp clarified butter, melted
• 1/2 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp sea salt
• 1 cup walnuts, roughly chopped
• 1/2 cup raisins, soaked in warm water for 10 minutes and drained
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the warmed milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the sifted flour, sea salt, and melted clarified butter to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
4. 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.
5. Punch down the dough and gently knead in the chopped walnuts and drained raisins until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
7. Preheat the oven to 350°F. Brush the top of the loaf with the beaten egg wash.
8. Bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool on a wire rack for at least 20 minutes before slicing.

Delightfully dense yet tender, this bread boasts a rich tapestry of flavors with the earthy walnuts and sweet raisins. Serve it toasted with a smear of honey butter for a breakfast that feels like a hug.

Neretva Sourdough Bread Maker Loaf

Let’s embark on a culinary journey to create the Neretva Sourdough Bread Maker Loaf, a masterpiece that combines tradition with the convenience of modern baking. This guide will walk you through each step, ensuring even beginners can achieve a loaf with a perfect crust and tender interior.

Ingredients

• 1 cup active sourdough starter
• 3 cups bread flour, plus extra for dusting
• 1 1/2 tsp fine sea salt
• 1 1/4 cups filtered water, at 85°F
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the active sourdough starter and filtered water, stirring until the starter is fully dissolved.
2. Add the bread flour and fine sea salt to the bowl, mixing until a shaggy dough forms. Tip: For optimal gluten development, let the dough rest for 30 minutes before kneading.
3. Knead the dough on a lightly floured surface for 10 minutes, or until it becomes smooth and elastic. Tip: The dough should pass the windowpane test, indicating sufficient gluten development.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature (75°F) for 4-6 hours, or until doubled in size. Tip: For a more pronounced sour flavor, allow the dough to ferment in the refrigerator overnight.
5. Preheat your bread maker to 450°F. Shape the dough into a loaf and place it in the bread maker’s baking pan.
6. Bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Serve this Neretva Sourdough Bread Maker Loaf warm, with a drizzle of extra-virgin olive oil and a sprinkle of sea salt for an authentic experience. The crust is delightfully crisp, while the interior remains moist and airy, making it perfect for sandwiches or as a standalone treat.

Neretva Garlic and Parsley Bread

Baking at home brings a sense of accomplishment, especially when you can recreate the flavors of distant lands. Today, we’re diving into the art of making Neretva Garlic and Parsley Bread, a fragrant and flavorful staple that’s as enjoyable to make as it is to eat.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tbsp active dry yeast
• 1 tsp granulated sugar
• 1 1/4 cups warm water (110°F)
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp fine sea salt
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the sifted flour, olive oil, and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
4. 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.
5. Punch down the dough and knead in the minced garlic and chopped parsley until evenly distributed.
6. Shape the dough into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25 minutes or until golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, place a pan of water in the oven during baking to create steam.
8. Transfer the bread to a wire rack to cool for at least 10 minutes before slicing. Tip: Letting the bread rest ensures the crumb sets properly, making it easier to slice.

Vibrant with the aroma of garlic and fresh parsley, this bread boasts a soft interior with a slightly crisp crust. Serve it warm with a drizzle of olive oil or as an accompaniment to your favorite soup for a comforting meal.

Neretva Cornmeal and Polenta Bread Maker Recipe

Whether you’re a seasoned baker or new to the bread maker, this Neretva Cornmeal and Polenta Bread Maker Recipe offers a delightful introduction to the rich textures and flavors of traditional Balkan baking.

Ingredients

• 1 1/2 cups fine cornmeal
• 1/2 cup polenta
• 1 1/4 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp raw honey
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a small bowl, dissolve the raw honey in warm water (110°F) and sprinkle the active dry yeast on top. Let it sit for 5 minutes until frothy.
2. In the bread maker pan, combine the fine cornmeal, polenta, and sea salt.
3. Add the yeast mixture, extra virgin olive oil, and lightly beaten pasture-raised egg to the dry ingredients.
4. Select the ‘Basic’ or ‘Whole Wheat’ setting on your bread maker for a medium crust and start the cycle.
5. Tip: For an enhanced flavor, let the dough rest for 10 minutes before starting the bread maker cycle.
6. Once the cycle is complete, carefully remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
7. Tip: To achieve a crispier crust, brush the top of the bread with olive oil 5 minutes before the end of the baking cycle.
8. Tip: Store any leftovers in an airtight container to maintain freshness and texture.

Vibrant in texture with a slightly sweet undertone from the honey, this bread pairs wonderfully with creamy cheeses or a robust bean stew. For a creative twist, toast slices and top with avocado and a sprinkle of sea salt for a hearty breakfast.

Neretva Cinnamon Swirl Bread Maker Loaf

Venturing into the world of homemade bread can be a delightful journey, especially when you start with something as comforting and aromatic as Neretva Cinnamon Swirl Bread Maker Loaf. This recipe is designed to guide you through each step with precision, ensuring a perfect loaf every time.

Ingredients

• 3 1/4 cups bread flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and cooled
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup dark brown sugar, packed
• 2 tbsp ground cinnamon
• 1/4 cup clarified butter, melted

Instructions

1. In the bread maker pan, combine the bread flour, granulated sugar, salt, and active dry yeast.
2. Add the warmed whole milk, melted unsalted butter, and lightly beaten pasture-raised egg to the dry ingredients.
3. Select the dough cycle on your bread maker and start the machine. Tip: Ensure the milk is at the correct temperature to activate the yeast without killing it.
4. While the dough is preparing, mix the dark brown sugar and ground cinnamon in a small bowl for the filling.
5. Once the dough cycle completes, transfer the dough to a lightly floured surface and roll it into a 16×8 inch rectangle.
6. Brush the surface of the dough with melted clarified butter, then evenly sprinkle the cinnamon-sugar mixture over it. Tip: Leave a 1-inch border on one long edge to make sealing easier.
7. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal.
8. Place the loaf seam-side down in a greased 9×5 inch loaf pan, cover, and let rise in a warm place until doubled in size, about 1 hour. Tip: For an optimal rise, place the pan in a slightly warmed oven that’s been turned off.
9. Preheat the oven to 350°F and bake the loaf for 25-30 minutes, or until golden brown and sounds hollow when tapped.

Fresh from the oven, this Neretva Cinnamon Swirl Bread Maker Loaf boasts a tender crumb intertwined with sweet, spicy cinnamon swirls. Serve it warm with a dollop of clotted cream for an indulgent breakfast or as a comforting snack with a cup of strong coffee.

Neretva Seeded Artisan Bread Maker Recipe

Nestled in the heart of traditional baking, the Neretva Seeded Artisan Bread brings a rustic charm to your table with its crunchy exterior and soft, airy interior. This recipe is designed for the artisan bread maker, ensuring a foolproof path to bakery-quality results at home.

Ingredients

• 3 cups bread flour, sifted
• 1 1/4 cups lukewarm water (110°F)
• 2 tsp active dry yeast
• 1 1/2 tsp fine sea salt
• 2 tbsp raw honey
• 1/4 cup mixed seeds (sunflower, pumpkin, flax), toasted

Instructions

1. In the bread maker pan, combine the lukewarm water, raw honey, and active dry yeast. Let sit for 5 minutes until frothy, indicating yeast activation.
2. Add the sifted bread flour and fine sea salt to the pan. Select the ‘Dough’ setting and start the machine, allowing it to mix until a sticky dough forms, about 10 minutes.
3. Once the dough cycle completes, gently fold in the toasted mixed seeds with a spatula, ensuring even distribution without deflating the dough.
4. Transfer the dough to a lightly floured surface. Shape into a round loaf, then place on a parchment-lined baking sheet. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F. Before baking, score the top of the loaf with a sharp knife to allow for expansion.
6. Bake for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
7. Cool on a wire rack for at least 30 minutes before slicing to preserve the bread’s texture.

Kneading this bread by machine ensures a consistent texture, while the toasted seeds add a nutty depth. Serve thick slices with a drizzle of olive oil and a sprinkle of flaky sea salt for an elevated experience.

Neretva Potato and Chive Bread

Venturing into the world of artisan bread making can be a delightful journey, especially when you start with something as comforting and flavorful as Neretva Potato and Chive Bread. This recipe combines the earthy tones of potatoes with the fresh, onion-like bite of chives, creating a loaf that’s both hearty and aromatic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup mashed russet potatoes, cooled to room temperature
• 1/4 cup fresh chives, finely chopped
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, dissolve the sugar and yeast in warm water. Let stand for 5 minutes until frothy.
2. Add the sifted flour, mashed potatoes, chives, salt, and melted butter to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
4. 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.
5. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
6. Cover and let rise for another 30 minutes. Preheat the oven to 375°F during the last 10 minutes of rising.
7. Brush the loaf with the beaten egg for a glossy finish. Bake for 35-40 minutes until golden brown and sounds hollow when tapped.
8. Cool on a wire rack for at least 15 minutes before slicing. Tip: For extra flavor, serve warm with a dollop of herb-infused butter.

Moist and tender with a slight chew, this Neretva Potato and Chive Bread boasts a delicate balance of flavors. Perfect for breakfast toast or as a side to a hearty stew, its versatility is as impressive as its taste.

Neretva Dark Chocolate and Cherry Bread

Neretva Dark Chocolate and Cherry Bread is a luxurious treat that combines the rich depth of dark chocolate with the tart sweetness of cherries, all encased in a soft, tender bread. Perfect for those who appreciate the finer things in life, this recipe is a delightful project for a weekend baking session.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup high-quality dark cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 cup dark cherries, pitted and halved
• 3.5 oz dark chocolate, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the granulated sugar with the melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs and vanilla extract to the sugar mixture, stirring until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense bread.
6. Gently fold in the halved cherries and chopped dark chocolate, distributing them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 50-minute mark to prevent overbaking.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delight in the contrast of textures between the moist crumb and the bursts of juicy cherries, complemented by the richness of dark chocolate. Serve slightly warmed with a dollop of crème fraîche for an indulgent breakfast or dessert.

Neretva Rustic Country Bread Maker Loaf

Discover the art of baking with this Neretva Rustic Country Bread Maker Loaf, a recipe that brings the authentic flavors of the countryside right into your kitchen. Perfect for beginners, this guide will walk you through each step to achieve a loaf with a crispy crust and soft, airy interior.

Ingredients

• 3 1/2 cups bread flour, sifted
• 1 1/4 cups lukewarm water (110°F)
• 2 tsp active dry yeast
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large mixing bowl, combine the lukewarm water and raw honey, stirring until the honey is fully dissolved.
2. Sprinkle the active dry yeast over the water-honey mixture, letting it sit for 5 minutes until frothy, indicating the yeast is active.
3. Add the sifted bread flour, fine sea salt, and extra-virgin olive oil to the bowl, mixing until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth and elastic.
5. Place the dough in a greased bowl, covering it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a bread maker set to the ‘Basic’ cycle.
7. Bake until the crust is golden brown and the loaf sounds hollow when tapped, approximately 45 minutes.
8. Remove the loaf from the bread maker and let it cool on a wire rack for at least 30 minutes before slicing.

Nowhere does simplicity meet sophistication quite like in this Neretva Rustic Country Bread Maker Loaf. Its crusty exterior gives way to a tender, flavorful crumb, making it ideal for pairing with artisanal cheeses or simply enjoying with a drizzle of olive oil.

Summary

These 20 Delicious Neretva Bread Maker Recipes offer a treasure trove of flavors for every occasion, from cozy breakfasts to festive gatherings. Tempt your taste buds and transform your baking routine with these easy-to-follow recipes. We’d love to hear which one becomes your favorite—leave a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy baking!