Bread Maker Recipes: 15 Breads You Can Make at Home

By InstaCuppa Editorial · May 2026 · 11 min read · Last updated: 26 September 2026

Bread Maker Recipes: 15 Breads You Can Make at Home

Got a bread maker? Here are 15 breads you can make at home — all adapted for Indian kitchens, Indian flour, and Indian ingredients.

Bread Maker Recipes: What Can You Make?

A bread maker can bake yeast loaves, knead dough for pav and pizza, and mix quick breads like banana bread. This page gives 15 bread maker recipes with every ingredient in grams. Twelve are yeast loaves baked in the machine. Two use the dough-only mode (pizza and pav). One is a quick bread with no yeast (banana).

Most loaves here use 350 to 400 g of flour. For scale, Panasonic's own basic white loaf uses 400 g of strong bread flour and 280 ml of water. Check your machine's manual for its loaf size before you start.

How these recipes were checked: InstaCuppa does not make or sell bread makers. We have not baked each of these 15 loaves in our own kitchen. We checked the flour, water, yeast and salt amounts against bread-machine recipes from Panasonic and Bob's Red Mill. We checked the flour facts against IFCT 2017, India's food composition tables from ICMR-NIN. Every machine is a little different, so watch your first loaf.

The 5-minute dough check: Open the lid about 5 minutes into the first knead. The dough should be one soft, smooth ball. If it looks dry or cracked, add water 1 tablespoon at a time. If it sticks to the sides like batter, add flour 1 tablespoon at a time.

Bread Maker Powder Recipe: Make Your Own Dry Mix

Bread maker powder usually means a bread premix. A premix is flour with salt and bread improver already mixed in. You add water and yeast, and sometimes a little oil. That is how the maker Simply No Knead describes its bread-machine mixes. Bread improver is a mix of enzymes, emulsifiers and other helper ingredients, says the baking company Puratos India.

You can make your own bread maker powder at home, with no improver. It is the Milk Bread recipe below, packed ahead. For one loaf, mix these in a dry jar or zip bag:

• 350 g maida
• 50 g milk powder
• 2 tbsp sugar
• 1 tsp salt

Keep 5 g of instant yeast in its own small packet. On baking day, add 220 ml warm water, the powder, 2 tbsp butter and the yeast. Use the order your manual gives. Many machines take water first and yeast last. Run the Basic program with a Light crust. Store the powder airtight, and use it before the date on your milk powder pack.

1. Basic Atta Bread

Ingredients: 400g atta, 5g instant yeast, 1 tsp salt, 1 tbsp oil, 1 tbsp sugar, 250ml warm water, 2 tsp vital wheat gluten

Setting: Whole Wheat program (or longest cycle), Medium crust

Result: Dense but wholesome. Slice well. Good for toast.

Water check: Atta soaks up more water than maida. Bob's Red Mill's whole wheat bread-machine loaf uses 1½ cups (about 355 ml) of water for 3½ cups of flour. If your atta dough ball looks stiff, add water 1 tablespoon at a time.

2. Multigrain Atta Bread

Ingredients: 300g atta, 50g oats, 30g ragi flour, 20g sunflower seeds, 5g yeast, 1 tsp salt, 2 tsp vital wheat gluten, 260ml water, 1.5 tbsp oil

Setting: Whole Wheat program

Result: Nutty, fibrous loaf with more fibre than white bread. IFCT 2017 lists 11.4 g of dietary fibre per 100 g of atta (A019), against 2.8 g for maida (A018). Good for lunchboxes.

3. Brown Bread (Atta + Maida Mix)

Ingredients: 250g atta, 150g maida, 5g yeast, 1 tbsp brown sugar, 1 tsp salt, 1.5 tbsp oil, 240ml water

Setting: Basic or Whole Wheat program

Result: Softer than pure atta. Rises better. Closer to store-bought brown bread.

Tip: This 60:40 atta:maida ratio is the easiest fix for rise problems with pure atta.

4. Garlic Herb Bread

Ingredients: 350g maida (bread flour if available), 5g yeast, 1 tsp salt, 1 tbsp sugar, 2 tbsp butter, 4 cloves garlic (minced), 1 tsp dried rosemary or mixed herbs, 220ml water

Setting: Basic program, Light crust

Result: Aromatic, soft loaf. Pairs with pasta or soups.

5. Pizza Dough

Ingredients: 300g maida, 5g instant yeast, 1 tsp salt, 1 tbsp olive oil, 190ml warm water

Setting: Dough-only mode (no baking)

Time: The dough cycle time depends on your machine. Check your manual. The machine beeps when the dough is ready.

Result: Ready dough. Roll it out, add toppings, bake in OTG at 220°C for 12-15 min.

6. Eggless White Bread

Ingredients: 400g maida, 5g yeast, 1 tsp salt, 1.5 tbsp sugar, 2 tbsp butter or oil, 240ml milk (warm)

Setting: Basic program, Medium crust

Result: Soft, fluffy white bread. Good for sandwiches. No eggs needed.

Milk tip: Cow's milk is about 87% water (IFCT 2017, food code L002). So 240 ml of milk gives the dough less water than 240 ml of water. If the dough ball looks stiff, add 1 to 2 tbsp of water.

7. Milk Bread (Soft Sandwich Bread)

Ingredients: 350g maida, 50g milk powder, 5g yeast, 2 tbsp sugar, 1 tsp salt, 2 tbsp butter, 220ml warm water

Setting: Basic program, Light crust

Result: Pillowy soft. Great for kids' sandwiches and toast.

8. Ragi Bread

Ingredients: 250g atta, 100g ragi flour, 50g maida, 5g yeast, 1 tsp salt, 1 tbsp jaggery (powdered), 2 tsp vital wheat gluten, 260ml water, 2 tbsp oil

Setting: Whole Wheat program

Result: Dark brown, slightly dense, earthy flavour. Ragi flour is rich in calcium. IFCT 2017 lists 364 mg per 100 g of ragi (A010), against 31 mg for atta. This loaf has 100 g of ragi, so the whole loaf gets about 360 mg of calcium from it. A good family bread.

9. Banana Bread

Ingredients: 2 ripe bananas (mashed), 200g maida, 100g atta, 1 tsp baking powder, 1/2 tsp baking soda, 80g sugar, 2 tbsp oil, 1 egg (or 3 tbsp yogurt for eggless)

Setting: Quick Bread or Cake program (if available). If not, Bake-only mode.

Result: Moist, sweet, no yeast needed. Breakfast bread or snack.

10. Masala Bread

Ingredients: 350g maida, 5g yeast, 1 tsp salt, 1 tbsp sugar, 2 tbsp oil, 220ml water, 1 tsp cumin seeds, 1/2 tsp red chilli powder, 1 tbsp chopped coriander

Setting: Basic program, Medium crust

Result: Spiced Indian-style bread. Great with chai or cut into croutons for soups.

11. Pav Buns

Ingredients: 350g maida, 5g yeast, 2 tbsp sugar, 1 tsp salt, 2 tbsp butter, 200ml warm milk

Setting: Dough-only mode

Method: After the dough cycle, divide into 8 balls, let rise 30 min, bake in OTG at 190°C for 15-18 min. Brush with butter while hot.

Result: Soft pav buns. Better than store-bought.

Milk tip: 200 ml of milk makes a firm dough for 350 g of maida. If the dough ball looks stiff, add 1 to 2 tbsp of warm water.

12. Cinnamon Raisin Bread

Ingredients: 350g maida, 5g yeast, 2 tbsp sugar, 1 tsp salt, 2 tbsp butter, 1 tsp cinnamon powder, 60g raisins, 220ml warm water

Setting: Sweet bread program (if available), or Basic with Light crust. Add raisins at the mix-in beep.

Result: Sweet, spiced loaf with raisins in every slice. Good toasted with butter.

13. Cheese Bread

Ingredients: 350g maida, 5g yeast, 1 tsp salt, 1 tbsp sugar, 1 tbsp butter, 80g cheddar (grated), 210ml water

Setting: Basic program, Medium crust. Add cheese with the flour (not at the end).

Result: Savoury, golden loaf. Good for kids.

14. Sugar-Free Atta Bread

Ingredients: 400g atta, 5g yeast, 1 tsp salt, 2 tsp vital wheat gluten, 2 tbsp oil, 250ml warm water, 1/4 tsp stevia powder (instead of sugar)

Setting: Whole Wheat program

Tip: Yeast does not need added sugar. Enzymes in flour, called amylases, turn some of the starch into sugars that feed the yeast, says the baking reference BAKERpedia. So this loaf rises without sugar or honey. Stevia only adds sweetness. Expect a paler crust than a loaf made with sugar.

15. Higher-Fibre Bread for Blood Sugar (Not GI-Tested)

Ingredients: 200g atta, 100g oat flour, 80g ragi flour, 20g psyllium husk, 5g yeast, 1 tsp salt, 2 tbsp oil, 1/2 tsp honey (optional), 280ml warm water

Setting: Whole Wheat program (longest cycle)

Why it may help: Oats and psyllium husk are high in soluble fibre. Soluble fibre can slow how fast sugar from a meal reaches the blood. But nobody has measured the glycemic index (GI) of this loaf, so we do not print a GI number for it.

What the GI tables say: In the 2008 international GI tables, white wheat bread has a GI of 75 and whole wheat bread has 74 (Atkinson et al., Diabetes Care 2008). So plain atta bread is not low-GI by itself. "Specialty grain bread" scored 53 in the same table.

Ragi and psyllium: A review of 39 GI studies found finger millet (ragi) has a medium GI, 13 to 35% lower than high-GI foods (Anitha et al., Frontiers in Nutrition 2021). A meta-analysis of 35 trials found psyllium helped blood sugar most in people with type 2 diabetes who took it before meals. It found no real drop in people with normal blood sugar (Gibb et al., AJCN 2015). This loaf has 20 g of psyllium in total, so one slice has only a small part of it.

Tip: Psyllium soaks up a lot of water. If the dough looks dry, add water 1 tablespoon at a time. If you have diabetes, check your blood sugar after you eat this bread, and ask your doctor about your diet.

An older version of this page gave this bread an estimated GI of 40 to 50. That number was never measured, so we removed it.

Frequently Asked Questions