17+ Neretva Bread Maker Recipes for Homemade Goodness

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In the world of baking, there’s something undeniably satisfying about the aroma of freshly baked bread filling the air.

And what better way to embark on a culinary adventure than with the versatile Neretva Bread Maker Recipes?

Whether you’re a seasoned baker or just starting out, these recipes offer a delightful array of flavors and textures that are sure to impress your taste buds and elevate your baking game.

Let’s dive into the world of Neretva Bread Maker Recipes and explore some delectable creations.

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17+ Neretva Bread Maker Recipes to Try Today

From classic white loaves to exotic flavored breads, Neretva Bread Maker Recipes has something for everyone.

Get ready to fill your home with the warm and comforting aroma of freshly baked bread with these amazing recipes.

Neretva Nutty Delight Bread

This bread combines the earthy flavors of walnuts and figs with a touch of sweetness from honey, resulting in a delightful loaf perfect for breakfast or snacks.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup honey
  • 1 cup warm water
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped dried figs

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, and salt.
  • Add the honey and warm water to the dry ingredients and mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and knead in the chopped walnuts and figs until evenly distributed.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Nutty Delight Bread offers a delightful blend of textures and flavors, making it a perfect choice for any time of the day.

Enjoy it toasted with a spread of butter or simply on its own for a satisfying treat.

Neretva Olive & Rosemary Focaccia

This focaccia bread recipe celebrates the Mediterranean flavors of olives and rosemary, creating a savory and aromatic bread perfect for serving alongside soups, salads, or enjoyed on its own.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1/4 cup olive oil (plus extra for drizzling)
  • 1/2 cup sliced black olives
  • 2 tablespoons chopped fresh rosemary
  • Coarse sea salt, for topping

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and sugar.
  • Stir in the warm water and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and transfer it to a greased baking sheet.
  • Press the dough into a rectangle or circle shape, about 1/2 inch thick.
  • Use your fingers to make indentations all over the dough.
  • Drizzle olive oil over the top of the dough, then sprinkle with sliced olives, chopped rosemary, and coarse sea salt.
  • Let the dough rise again for another 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.
  • Remove from the oven and let it cool slightly before slicing and serving.

This Neretva Olive & Rosemary Focaccia brings the flavors of the Mediterranean to your table with its savory olive and aromatic rosemary.

Enjoy it warm from the oven for a delightful appetizer or accompaniment to any meal.

Neretva Sun-Dried Tomato & Basil Breadsticks

These breadsticks are infused with the rich flavors of sun-dried tomatoes and fragrant basil, making them a perfect snack or appetizer for any occasion.

Ingredients:

  • 2 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1/4 cup chopped sun-dried tomatoes (packed in oil)
  • 2 tablespoons chopped fresh basil
  • Coarse sea salt, for topping

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and sugar.
  • Stir in the warm water and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Divide the dough into equal portions and roll each portion into a long rope shape.
  • Place the rolled dough onto a greased baking sheet, leaving space between each breadstick.
  • Press chopped sun-dried tomatoes and basil into the dough ropes, gently pressing to adhere.
  • Sprinkle the breadsticks with coarse sea salt.
  • Let the dough rise again for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the breadsticks for 15-20 minutes, or until golden brown and crispy.
  • Remove from the oven and let them cool slightly before serving.

These Neretva Sun-Dried Tomato & Basil Breadsticks are bursting with flavor and make a perfect snack or appetizer.

Serve them alongside your favorite dip or enjoy them on their own for a delicious treat that everyone will love.

Neretva Orange & Honey Whole Wheat Bread

This bread recipe combines the tangy sweetness of oranges with the natural richness of honey, creating a wholesome and flavorful loaf that’s perfect for breakfast or as a snack.

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • Zest of 1 orange
  • 1/4 cup honey
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1/2 cup chopped nuts (such as almonds or pecans), optional

Instructions:

  • In a large mixing bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, and orange zest.
  • Stir in the honey, warm water, and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, incorporating the chopped nuts if desired, until the dough is smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and shape it into a loaf.
  • Place the dough in a greased loaf pan, cover it with a kitchen towel, and let it rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Neretva Orange & Honey Whole Wheat Bread offers a delightful combination of citrusy sweetness and wholesome goodness, making it a perfect choice for a nourishing breakfast or snack.

Neretva Garlic & Herb Fougasse Bread

This fougasse bread recipe is infused with the robust flavors of garlic and herbs, creating a rustic and aromatic loaf that pairs perfectly with soups, salads, or enjoyed on its own.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (such as rosemary, thyme, or oregano)
  • 1 cup warm water
  • 2 tablespoons olive oil
  • Coarse sea salt, for topping

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, minced garlic, and chopped fresh herbs.
  • Stir in the warm water and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Divide the dough into equal portions and shape each portion into a rustic oval shape.
  • Use a sharp knife to make several slashes in each loaf to resemble a leaf pattern.
  • Place the shaped loaves onto a greased baking sheet.
  • Brush the loaves with olive oil and sprinkle with coarse sea salt.
  • Let the dough rise again for another 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Bake the fougasse bread for 20-25 minutes, or until golden brown and crispy.
  • Remove from the oven and let them cool slightly before serving.

This Neretva Garlic & Herb Fougasse Bread boasts bold flavors and rustic charm, making it a standout addition to any meal or gathering.

Enjoy it fresh from the oven for a truly satisfying experience.

Neretva Olive Oil & Lemon Zest Ciabatta

This ciabatta bread recipe is enhanced with the bright flavors of olive oil and lemon zest, resulting in a light and airy loaf with a subtle citrusy aroma.

Ingredients:

  • 3 cups bread flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1/4 cup olive oil
  • 1 1/4 cups warm water

Instructions:

  • In a large mixing bowl, combine the bread flour, yeast, salt, and lemon zest.
  • Stir in the olive oil and warm water until a shaggy dough forms.
  • Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours to allow for a slow fermentation process.
  • After the resting period, the dough should be bubbly and risen.
  • Preheat the oven to 450°F (230°C). Place a baking stone or inverted baking sheet in the oven to preheat as well.
  • Generously flour a work surface and transfer the dough onto it.
  • Gently shape the dough into a rectangle or oval shape, being careful not to deflate the bubbles.
  • Transfer the shaped dough onto a piece of parchment paper.
  • Cover the dough loosely with plastic wrap and let it rise for another 30-45 minutes.
  • Once risen, carefully transfer the parchment paper with the dough onto the preheated baking stone or baking sheet.
  • Bake for 25-30 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool on a wire rack before slicing and serving.

This Neretva Olive Oil & Lemon Zest Ciabatta offers a delightful balance of flavors, with the subtle brightness of lemon zest complementing the richness of olive oil.

Enjoy it as a versatile accompaniment to soups, salads, or as a base for sandwiches.

Neretva Cinnamon Raisin Swirl Bread

This delightful bread combines the comforting flavors of cinnamon and raisins swirled throughout a soft and fluffy loaf, perfect for breakfast or as a sweet treat any time of the day.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup warm milk
  • 2 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 2 tablespoons ground cinnamon
  • 1/4 cup brown sugar

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and granulated sugar.
  • In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and roll it out into a large rectangle.
  • In a small bowl, mix together the ground cinnamon and brown sugar.
  • Sprinkle the cinnamon sugar mixture evenly over the rolled-out dough, then sprinkle the raisins on top.
  • Starting from one of the longer edges, tightly roll up the dough into a log.
  • Place the rolled dough into a greased loaf pan, cover it with a kitchen towel, and let it rise for another 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Bake the bread for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Neretva Cinnamon Raisin Swirl Bread is a comforting and flavorful treat that’s sure to please.

Enjoy it toasted with a spread of butter or cream cheese for a delicious breakfast or snack.

Neretva Pumpkin Seed & Cranberry Bread

This hearty bread is packed with nutritious pumpkin seeds and sweet-tart cranberries, creating a delicious and wholesome loaf perfect for autumn or any time of the year.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup honey
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, and salt.
  • Add the honey, warm water, and olive oil to the dry ingredients and mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and knead in the pumpkin seeds and dried cranberries until evenly distributed.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Pumpkin Seed & Cranberry Bread offers a delightful combination of nutty pumpkin seeds and tart cranberries, making it a perfect choice for a nutritious and flavorful loaf.

Neretva Spinach & Feta Focaccia

This savory focaccia bread is infused with the flavors of fresh spinach and tangy feta cheese, creating a delicious and satisfying bread perfect for serving as an appetizer or alongside a meal.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup warm water
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • Coarse sea salt, for topping

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and sugar.
  • Stir in the warm water and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and transfer it to a greased baking sheet.
  • Press the dough into a rectangle shape, about 1/2 inch thick.
  • Scatter the chopped spinach and crumbled feta cheese evenly over the surface of the dough.
  • Drizzle olive oil over the top of the dough and sprinkle with coarse sea salt.
  • Let the dough rise again for another 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.
  • Remove from the oven and let it cool slightly before slicing and serving.

This Neretva Spinach & Feta Focaccia is a flavorful and satisfying bread that’s perfect for sharing with friends and family.

Enjoy it warm from the oven for a delicious appetizer or accompaniment to any meal.

Neretva Chocolate Hazelnut Swirl Bread

Indulge in the rich flavors of chocolate and hazelnut with this decadent swirl bread. Perfect for dessert or a special breakfast treat, this bread is sure to satisfy your sweet cravings.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup warm milk
  • 2 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hazelnut spread
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chocolate chips

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and granulated sugar.
  • In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and roll it out into a large rectangle.
  • Spread the hazelnut spread evenly over the rolled-out dough, then sprinkle with chopped hazelnuts and chocolate chips.
  • Starting from one of the longer edges, tightly roll up the dough into a log.
  • Place the rolled dough into a greased loaf pan, cover it with a kitchen towel, and let it rise for another 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Bake the bread for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Neretva Chocolate Hazelnut Swirl Bread is a decadent treat that combines the irresistible flavors of chocolate and hazelnut.

Enjoy it warm from the oven with a cup of coffee or as a special dessert.

Neretva Apple Cinnamon Pull-Apart Bread

This delightful pull-apart bread is filled with layers of cinnamon-spiced apples, creating a deliciously sweet and aromatic treat that’s perfect for sharing with loved ones.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup warm milk
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 large apples, peeled, cored, and thinly sliced
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon
  • Powdered sugar, for dusting (optional)

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and granulated sugar.
  • In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • While the dough is rising, prepare the filling. In a small bowl, mix together the sliced apples, brown sugar, and ground cinnamon until well combined.
  • Punch down the risen dough and divide it into small pieces.
  • Roll each piece of dough into a ball and flatten it into a disc.
  • Place a spoonful of the apple filling in the center of each dough disc.
  • Fold the edges of the dough over the filling and pinch to seal, forming a ball.
  • Arrange the filled dough balls in a greased loaf pan, stacking them in layers.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Bake the bread for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Dust with powdered sugar before serving, if desired.

This Neretva Apple Cinnamon Pull-Apart Bread is a delightful treat that’s perfect for sharing with friends and family.

Enjoy it warm from the oven for a comforting and delicious snack.

Neretva Lemon Poppy Seed Loaf

This moist and flavorful lemon poppy seed loaf is bursting with bright citrus flavor and dotted with crunchy poppy seeds.

It’s a perfect accompaniment to a cup of tea or coffee any time of day.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons freshly squeezed lemon juice

Instructions:

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, until well combined. Add the lemon zest and lemon juice, mixing until incorporated.
  • Mix in the plain yogurt and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and spread it out evenly.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Once the loaf has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cooled loaf.
  • Allow the glaze to set before slicing and serving.

Neretva Rosemary Olive Oil Bread

This aromatic and savory bread features the delightful combination of fragrant rosemary and rich olive oil.

Perfect for serving with soups, salads, or enjoyed on its own as a flavorful snack.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 1 cup warm water

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and chopped fresh rosemary.
  • Stir in the olive oil and warm water until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and shape it into a loaf.
  • Place the dough in a greased loaf pan, cover it with a kitchen towel, and let it rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Rosemary Olive Oil Bread is a flavorful and aromatic option that pairs beautifully with a variety of dishes.

Its herb-infused aroma and rich olive oil taste make it a delightful addition to any meal.

Neretva Cheddar and Jalapeño Bread

Spice up your bread game with this savory cheddar and jalapeño bread.

Perfectly cheesy with a hint of heat, it’s an excellent accompaniment to chili, soups, or enjoyed on its own.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese
  • 2 jalapeños, diced (seeds removed for less heat, if desired)

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and sugar.
  • Stir in the warm water and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and knead in the shredded cheddar cheese and diced jalapeños until evenly distributed.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Cheddar and Jalapeño Bread is a deliciously savory option with a hint of heat from the jalapeños.

It’s perfect for adding some excitement to your meal or enjoying as a standalone snack.

Neretva Maple Pecan Bread

Indulge in the rich flavors of maple and pecans with this delightful bread.

Perfectly sweet and nutty, it’s a comforting treat that pairs wonderfully with a cup of coffee or tea.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup maple syrup
  • 1/4 cup warm water
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup chopped pecans

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, and salt.
  • In a separate bowl, mix together the maple syrup, warm water, milk, and melted butter.
  • Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and knead in the chopped pecans until evenly distributed.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Maple Pecan Bread is a delightful combination of sweet maple and crunchy pecans, making it a perfect choice for a cozy and comforting treat.

Enjoy it toasted with a spread of butter for a delicious snack or breakfast option.

Neretva Sun-Dried Tomato and Basil Focaccia

This flavorful focaccia bread is infused with the rich taste of sun-dried tomatoes and fragrant basil.

Perfectly crispy on the outside and soft on the inside, it’s a delicious accompaniment to soups, salads, or enjoyed on its own.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 3 tablespoons olive oil (plus extra for drizzling)
  • 1/2 cup chopped sun-dried tomatoes (packed in oil)
  • 2 tablespoons chopped fresh basil
  • Coarse sea salt, for topping

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, salt, and sugar.
  • Stir in the warm water and olive oil until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and transfer it to a greased baking sheet.
  • Press the dough into a rectangle shape, about 1/2 inch thick.
  • Scatter the chopped sun-dried tomatoes and fresh basil evenly over the surface of the dough.
  • Drizzle olive oil over the top of the dough and sprinkle with coarse sea salt.
  • Let the dough rise again for another 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.
  • Remove from the oven and let it cool slightly before slicing and serving.

This Neretva Sun-Dried Tomato and Basil Focaccia is bursting with flavor and aroma, making it a delightful choice for any meal or occasion.

Enjoy it fresh from the oven for a truly satisfying experience.

Neretva Honey Oat Bread

This hearty bread features the natural sweetness of honey and the wholesome texture of oats.

Perfectly moist and flavorful, it’s a versatile option that’s great for sandwiches, toast, or enjoyed on its own.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1 1/4 cups warm water
  • 1/2 cup old-fashioned oats (plus extra for topping)

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, and salt.
  • Stir in the honey, olive oil, and warm water until a dough forms.
  • Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and knead in the old-fashioned oats until evenly distributed.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Sprinkle additional oats over the top of the risen loaf.
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Honey Oat Bread is a deliciously wholesome option that’s perfect for any time of day.

Enjoy it toasted with a drizzle of honey or as the base for your favorite sandwiches.

Neretva Spinach and Feta Cheese Bread

This savory bread is packed with the flavors of fresh spinach and tangy feta cheese.

Perfectly moist and flavorful, it’s a wonderful addition to any meal or enjoyed on its own as a delicious snack.

Ingredients:

  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 cup warm water
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 2 cloves garlic, minced

Instructions:

  • In a large mixing bowl, combine the all-purpose flour, yeast, and salt.
  • Stir in the olive oil and warm water until a dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Press the minced garlic evenly over the surface of the dough.
  • Sprinkle the chopped spinach and crumbled feta cheese over the dough.
  • Fold the dough over the filling and knead lightly to distribute the ingredients.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This Neretva Spinach and Feta Cheese Bread is a delightful combination of flavors and textures, making it a perfect choice for a satisfying and flavorful loaf.

Conclusion

With these tasty and convenient Neretva Bread Maker Recipes, you can enjoy the delight of freshly baked bread in the comfort of your own home.

From classic flavors like whole wheat and sourdough to innovative creations like rosemary and olive bread, there’s a recipe to satisfy every palate.

With clear instructions and easy-to-follow steps, even novice bakers can achieve professional results.

So why wait?

Start exploring these recipes today and experience the joy of homemade bread like never before.

1 thought on “17+ Neretva Bread Maker Recipes for Homemade Goodness”

  1. I was excited to find these recipes to use with my bread maker but I’m confused as none of the recipes use the bread makers?

    Reply

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