Customer Reviews

Easy Bread Machine Baking: More than 100 new recipes for sweet and savoury loaves and shaped breads

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3 star:		(2)
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I found this book to be easy to read and use. Yes, sometimes it does call for different ingredients, which make for a different taste. That's one thing that makes it special. It is not just the usual rehashed recipes for the same old breads. The breads, and the absolutely BEST sticky buns I have ever tasted, turn out beautiful to look at and delicious to eat. I have been using breadmachines for at least 10 years and have numerous books. This is one of my favorites.

I haven't tried a lot of the recipes yet, and here's the problem. Most of the recipes require ingredients that a normal kitchen doesn't have. I make bread regularly and I do have most of the common stuff, but it seemed whenever I looked at a recipe it wanted stuff I would have to go shop for. Like soy flour, minced jalapeno peppers, barley flakes, natural bakers bran, fine semolina flour, powdered saffron, millet, etc.
Yes, they're easy, but what bread machine recipe isn't?

...but watch for missing ingredients! For example, the cottage cheese bread recipe is missing the sugar. Without it, the bread doesn't rise well. Also, the flavors could be stronger.

So far, I've only made three recipes from this book: pizza dough, sourdough french bread and wholesome multigrain bread. All were three were lovely. I've used the pizza dough for years and I'll be making the others again and often. I'm inspired to try more recipes.

The book is very well laid out. Each recipe has its own page with an introduction with background and maybe tips. Often, there is also a full-page photo on the facing page. The ingredient list is clear with a column each for large and extra large loaves, clearly separated by the ingredient name itself. Many recipes also have extra tips or recipe variations on the side. And, the recipe variations are useful, not just "try adding raisins!" For instance, the pizza dough includes five variations - more traditional, multigrain, herbed, no-fat and bread bowls. The tips are more in-depth, too - beyond "flour should be spooned, not scooped." One reads, "Kalamata and Niçoise olives cured in brine have the best flavor, but pitted canned olives are more convenient." In the back of the book, there's a nice section on ingredients, tips and troubleshooting.