Our favourite bread varieties

It will be 6 months next month since we got our breadmaker. We have got into a rhythm/routine making a loaf of bread most nights (putting it on timer to be ready to take out when we get up in the morning) and sometimes a 2nd loaf in the morning (depending if Peter and I have leftover dinner to eat for lunch or need to have sandwiches). We are a bit like our bread, as we our with our dinners - we like lots of variety and trying out new recipes. But there are a few that we make regularly and really like. They are:

• Honey bran
• Cornmeal (great for toasted sandwiches)
• Garlic herb
• Wholemeal rye
• Mixed grain
• Oatmeal

Others we have tried (and have or would like to make again) include:

• Parmesan Sun-dried tomato
• Vanilla sour cream (great substitute for brioche - slightly cakey bread that can deal with sweet flavoured accompaniments such as chocolate and berries)
• Rasin cinnamon
• Nutty prune wheat (I have prunes leftover from making christmas cakes)
• Zucchini wheat (great for using up an abundance of zucchini or the ones that grew too big to taste good eaten on their own)
• Dried apricot
• coconut
• pumpkin and walnut

I have also tried a couple other non-standard breads (ie. do dough in breadmaker and then divide/shape before putting in normal oven to bake - Brioche and Chocolate chip Hot cross buns.