- Paperback: 656 pages
- Publisher: Harvard Common Press (1 April 2000)
- Language: English
- ISBN-10: 155832156X
- ISBN-13: 978-1558321564
- Product Dimensions: 20.3 x 4.4 x 23.5 cm
- Boxed-product Weight: 1.3 Kg
- Average Customer Review: 1 customer review
- Amazon Bestsellers Rank: 100,204 in Books (See Top 100 in Books)
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Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes Paperback – 1 Apr 2000
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In The Bread Lover's Bread Machine Cookbook, Beth Hensperger has explained, with a master's touch, the simple techniques of making delicious bread in a bread machine. --Chuck Williams, founder of Williams-Sonoma
May just be the only collection of bread recipes you'll ever need. It's that complete and thorough. -- --Arizona Daily Star
From the Back Cover
From the Publisher
Chuck William's Country French
Tane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
- 1 1⁄4 cups water
- 2 1⁄4 cups bread flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons gluten
- 1 1⁄2 teaspoons salt
- 1 3⁄4 teaspoons SAF yeast or 2 1⁄4 teaspoons bread machine yeast
Most helpful customer reviews on Amazon.com
Boy, am I lucky I found this book!!
This book is amazing thorough! At the same time, it's not intimadating either. It is a very thick book, but it starts you out slowly by explaining the basics and gives you a starter recipe to try on your first time. I have made several recipes from this book (mostly from the first few chapters) and they are always delicious. I have even given my loaves away as gifts (people seem to really love homemade bread). Furthermore, I have adapting a few recipes for non-breadmaker uses, like I use the cinnamon bread recipe to make cinnamon rolls in the oven and I'll triple recipes to mix in my stand mixer and bake in my oven.
My favorite recipes are the potato breads, cinnamon bread, beer bread, and i think its called honey white bread (it tastes like the inside of a soft pretzel). The beer bread is so versatile! With so many varieties and flavors of beers in the world, your bread can taste completely different everytime and its all just from one recipe!
The recipes are arranged as: Daily Breads: White & Egg Breads; Earth's Bounty: Whole Wheat, Whole Grain & Specialty Flour Breads; Traditional Loaves: Country & Sourdough Breads; All Kinds of Flavors: Made with Garden Produce, Orchard & Dairy; Pizzas & other Flatbreads; Sweet Loaves: Chocolate, Fruit & Other; No-Yeast Quick Breads; Jams, Preserves & Chutneys; Appendix 1: Crumbs, Croutons, Crostini & Toasted Appetizers; Appendix 2: Spreads, Butters, Cheeses & Veggies to eat with your Bread! How's that for all-encompassing!
The tabs I've put in my book for quick access (I haven't bought bread since I got my machine & this book a month ago):
Cuban bread, Burger/Hotdog buns, Pasta, 3-Seed WW, Pretzels, Whole Grains, Sennebec Bread, Sourdough, Pizza, Flatbread, Breakfast, Holiday, Portuguese, Quick, Cranberry Tea Bread. Favorite recipes are 9-Grain Honey Bread, Pizza dough, Portuguese Sweet Bread which I've given as gifts, whole wheat dinner rolls (my favorite for texture & flavor), Pumpkin Challah, Morning Sicky Buns (cinnamon rolls), Rose Rolls (to die for), I could go on & on.
Since I'm at high altitude, I use a little more gluten, more or less yeast depending on other ingredients (read the book), & sub a lot of whole wheat flour & oat bran for health. A few recipes I won't make again: Banana Oatmeal bread tasted like sandwich bread w/hint of banana (good but not what expected), Zucchini Bread, also good dinner bread but not for dessert, & Irish Potato Brown bread was bland. But many more recipes I tried I put 4 1/2 or 5 stars next to & I'm looking forward to trying so many more.
I've experienced difficulty with the fruit & nut breads not baking properly/rising properly, but have only attempted those recipes one time each, and then only one or two recipes - even a frequent baker can make errors with recipes, so I'll have to become more familiar with how to judge the dough as it's being kneaded in order to make any liquid/dry ingred. adjustments. I haven't tried making pasta or jams, so can't speak about how they turn out, nor have I made pizza dough.
This book is massive in size, and it can be difficult to find specific loaves or information pages - if you don't remember the exact name of a loaf, forget about using the index, ditto the headline pages and other special sections.
I've got so many dog-eared pages, marked with dates, any recipe adjustments, comments about crust and crumb, and my husband's 'loves' - that my copy looks almost hexagonal, lol. I've made our favorites many, many times as well as explored different loaves nearly every week, and 98% turn out perfectly. I use a Zojirushi Virtuoso bread machine - a machine I highly recommend for the shape of the loaves, 1 1/2 & 2 lb. loaf size options, variety of settings, and ease of use. I've had this machine as long as I've had the Bread Lover's Bread Machine Cookbook, only replacing the loaf pan once.
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