The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas [Paperback]

Judith Fertig (Author)

Book Description

Publication Date: March 10, 2011

Bread machines are once again gaining in popularity, and artisan bread is the hottest "new" bread.

The latest bread machines allow even the most inexperienced home cook to successfully bake bread every time. Now a loaf of bread -- that actually looks like a loaf -- can be made right in the bread machine. In her new book, Judith Fertig combines the convenience of the bread machine with the huge resurgence of interest in the time-honored tradition of artisan breads.

The 250 recipes in this book use the bread machine to create signature breads from around the world, including:

• Classic white breads
• Whole-grain breads
• Flavored breads
• Sourdough breads
• Flatbreads and pizzas
• Gluten-free breads
• Sweet breads
• Savory rolls
• Sweet rolls
• Festive breads

The Artisan Bread Machine also includes a comprehensive section on how to work with various types of flours, such as doppio zero, sorghum, white whole-wheat and durum flours, as well as other special bread-baking ingredients that are now on the market. The book features trouble-shooting tips and techniques throughout and handy, easy-to-follow information on baking techniques using bread machines.

Editorial Reviews

Review

Home cooks interested in using their bread machines to make a variety of bread will enjoy "The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas" by Judith Fertig. Recipes featured in the book include Acadian Buckwheat Bread; Authentic Focaccia; Brioche Buns; Cinnamon Apple Kuchen; Chicago Deep-Dish Pizza; and Rosemary and Olive Bread. Judith Fertig is as versatile as cookbook authors can be. As for The Artisan Bread Machine, there are recipes for 1-pound loaves of bread as well as two other sizes. This is good news for me since I have one of the first bread machines that made a pound loaf. Until this cookbook, I thought the machine that makes a pound loaf had been forgotten. The recipes also incorporate the wider range of flours available now. Since we're more sophisticated about our bread preferences, The Artisan Bread Machine meets those needs. Like my popover pan, Fertig's book has motivated me to dust off my bread machine as well!

My conclusion is that this is a great bread machine cookbook if you like to do part whole wheat breads, are interested in making sourdough breads from scratch, or like to make other all white flour breads. The Anadama Bread recipe is a keeper for me. I am looking forward to trying one of the other sourdough recipes. The directions for all of the recipes are very clear and it makes this cookbook very easy to use. Just don't lose your place as to what you've already put in your pan like I did once and had to correct. If you have dough enhancer that you can get at a store nearby, then the 100 percent whole wheat recipes may be feasible for you. They aren't for me at this point, but I liked the other recipes enough to say that I really like this Bread Machine book. If you like using your bread machine at home and are always tempted to buy fancy breads from a bakery, this cookbook would be a blessing. You can try all the breads you've been curious about without having to spend four to six dollars a loaf! (Suzanne Sniffen Making Things Stretch 2011)

Another Robert Rose book that may have you loving bread again, is the Artisan Bread Machine Book by Judith Fertig (Robert Rose 2011). I like this book because it offers a new view of how to use bread machines. along with recipes for in-the-machine baked breads, and "artisanal" breads where you use the machine to make the dough, and then finish the bread in the oven, shaping it and adding different ingredients. There are even recipes for gluten free breads (gluten-free becoming increasingly popular). And none of the recipes are so arduous that you would need hours and hours to finish them. Nothing tops the smell and the taste of just-out-of-the-oven, hot, crusty bread. The Artisan Bread Machine book will offer you new ways to use your bread machine. So take it out of the back of the closet. And start baking!

I love this book! Bread machines are once again gaining in popularity, as new machines allow you to make a loaf of bread that actually looks and cuts like a loaf instead of a tube. Now, even the most inexperienced home cook can successfully bake bread every time. In her new book, Judith Fertig combines the convenience of the bread machine with the huge resurgence of interest in the time-honored tradition of artisan breads. One of the things I love about this bread machine recipe book is that Judith provides exact measurements for all sizes of bread machines from those that make a 1 pound loaf to 1 1/2 pounds, 2 pounds or three. There's no need to second guess if your bread machine is a different size than the recipe calls for as there can be in other bread machine recipes. The 250 recipes in this book use the bread machine to create delicious breads from around the world, including whole-grain and flavored breads, sourdough breads, flatbreads and pizzas, gluten-free breads, sweet breads, rolls, both sweet and savory and festive breads. I also like this book because Judith also includes a comprehensive section on how to work with various types of flours, such as doppio zero, sorghum, white whole-wheat and durum flours, as well as other special bread-baking ingredients that are now on the market. The Artisan Bread Machine also contains trouble-shooting tips and techniques as well as valuable, easy-to-follow information on baking techniques using bread machines. This is a cookbook I will keep on my shelf and use over and over throughout the years. (Karen Ciancio CookingNook.com 2011)

About the Author

Judith Fertig is a food writer, recipe developer and best-selling author. The author of 200 Best Fast and Easy Artisan Breads and many other cookbooks, she's been featured on the Food Network and in USA Today and the New York Times. She lives in Kansas City, Missouri.

Product Details

• Paperback: 320 pages
• Publisher: Robert Rose (March 10, 2011)
• Language: English
• ISBN-10: 0778802647
• ISBN-13: 978-0778802648
• Product Dimensions: 7 x 0.7 x 10 inches
• Shipping Weight: 15.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #455,362 in Books (See Top 100 in Books)

More About the Author

Cookbook author Judith Fertig grew up in the Midwest, went to college and cooking school in Europe, and now lives in Kansas City. Her cookbooks reflect her love of bread, baking, barbecue, and the fabulous foods of the Heartland.

You can read some of her cookbooks like novels--the fabulously photographed Heartland, the award-winning and James Beard Awards-nominated Prairie Home Cooking, the encylopedic All-American Desserts, and Prairie Home Breads.

Others reflect her ongoing reign as a tiara-totin' BBQ Queen, along with co-author and co-queen Karen Adler, from BBQ Bash, 300 Big & Bold Barbecue Recipes, and Weeknight Grilling to 25 Essentials Planking and 25 Essentials Grilling Fish. Do you know the 4 BBQ Queen Waves for when you're famous for barbecue??? (Here are a few hints: Wiping the windshield, screwing in a lightbulb, fluttering the air. . . .)

And some of her cookbooks just make you want to get in that kitchen and stir up something new--with one-bowl, no-knead bread in 200 Fast & Easy Artisan Breads or with your "electric assisant" in The Artisan Bread Machine.

Check out her blog at http://www.alfrescofoodandlifestyle.blogspot.com/ for even more recipes, photos, and a peek into her kitchen.

Most Helpful Customer Reviews

32 of 32 people found the following review helpful

5.0 out of 5 stars Bread & Butter March 15, 2011

By BBQ Queen Karen Adler

Format:Paperback

Sidebar
I watched Judith testing many of these recipes with several different sizes and shapes of bread machines bubbling throughout her kitchen and dining room. It was a sight to behold.
Every week or so she'd send out the message that if you wanted some loaves of her fresh baked bread, to stop by, pick up, and get out! (Cause she was so busy with the testing, she didn't have time to sit down and visit.)
So like any good friend, I'd go and chat for a second (maybe two) and then I'd get out. With so many loaves of bread, most went into the freezer. So it was just last week that I unearthed a loaf of her pumpkin bread. It was a nice plump loaf of yeast bread with a light burnt orange color and a definite fragrance of pumpkin. Much lighter and more subtle than the traditional quick bread, and absolutely delicious.
Truthfully, there wasn't a loaf of bread that I didn't like. Now you might be thinking, how did I eat all of these loaves of bread. I shared them of course. There was a rustic English Granary-Style Bread that we couldn't keep out of our mouths. A simply divine Bacon, Green Onion, and Blue Cheese Bread. Brioche that was lighter than air and perfect for making the best bread pudding in the world. And a particular favorite of mine because I like dark breads - the Sauerkraut Rye.
So if you have a bread machine, especially if it's been in your cupboard. Pull it out. Put it on the counter. Get this book and start baking!

21 of 23 people found the following review helpful

4.0 out of 5 stars Bread that's better than a cookie... April 20, 2011

By Anne TOP 1000 REVIEWERVINE™ VOICE

Format:Paperback

Yesterday afternoon, I took some bread I'd made over to a friend to sample. She gave a small piece to her one year old daughter. We were both surprised when her daughter chose the bread over a sugar cookie! The bread happened to be Anadama Bread made from my bread machine with a recipe from a new cookbook, The Artisan Bread Machine by Judith Fertig.

I tried these recipes from this cookbook: Old Fashioned Buttermilk Bread, Oatmeal Honey Bread, and Anadama Bread

I primarily bake whole wheat bread. I was especially curious about how her recipes worked out with my Zojirushi Bread Machine. So, first I'll address her whole wheat recipes. She says that you either need to use part bread flour and part whole wheat or add Artisan Dough Enhancer (there's a recipe in the cookbook) with 100% whole wheat. I use a recipe that allows me to only add Wheat Gluten to my whole wheat flour. I couldn't find the ingredients for the Dough Enhancer at my local grocery store and I do live in a large metropolitan area. I believe I'd need to go to a natural foods store. Since I didn't have the dough enhancer, I chose to make the Anadama Bread using my usual fresh whole wheat modification. Ms. Fertig adds that you need to watch the dough and add 1-2 Tbsp of flour as needed. I usually get my bread set up and leave it. I have found this substitution to work really well for me:

In a recipe that calls for whole wheat flour, 1 cup whole wheat flour = 1 cup + 2 Tbsp. fresh whole wheat flour

This substitution works with this book as well. The Anadama Bread is the bread my daughter's little girl held tightly onto. My 7 year old raved about it. I loved its molasses, cornmeal crunch mixed with the wheat flour. It was surprisingly not too dense. It wasn't airy, though. It was just right.

The Oatmeal Honey Bread was served to the guests at my son's birthday party in the form of peanut butter and jelly sandwiches. Everyone said, "This is homemade bread, isn't it?!" I answered affirmatively. It was well liked. I thought it turned out a little too moist though. It would need to be eaten that day--which is pretty easily done in my home.

The final bread I made is the Old Fashioned Buttermilk Bread. It involves a buttermilk sponge--a type of sourdough starter. My sponge did not double in size in 24 hours, though I covered it and followed all the directions. I used it as is and made the bread. The bread looked almost undone on top, but when I took it out of the pan and sliced into the bread, it was perfectly done.

My conclusion is that this is a great bread machine cookbook if you like to do part whole wheat breads, are interested in making sourdough breads from scratch, or like to make other all white flour breads. The Anadama Bread recipe is a keeper for me. I am looking forward to trying one of the other sourdough recipes. The directions for all of the recipes are very clear and it makes this cookbook very easy to use. Just don't lose your place as to what you've already put in your pan like I did once and had to correct. If you have dough enhancer that you can get at a store nearby, then the 100% whole wheat recipes may be feasible for you. They aren't for me at this point, but I liked the other recipes enough to say that I really like this Bread Machine book. If you like using your bread machine at home and are always tempted to buy fancy breads from a bakery, this cookbook would be a blessing. You can try all the breads you've been curious about without having to spend $4-$6 a loaf!

I do like this cookbook and the reasons I've given it 4 stars are that I don't think my sponge turned out as it was supposed to and though that bread was great, it didn't taste sour at all. Also, I would have loved a whole wheat recipe without dough enhancer. It isn't practical for me. Still, it's a great bread machine cookbook!

Please note that I received a complimentary copy of this book from Robert Rose Publishing for review.

15 of 16 people found the following review helpful

5.0 out of 5 stars Delicious and well written April 8, 2011

By beckygardens TOP 50 REVIEWERVINE™ VOICE

Format:Paperback

I just got this book early this week and so far have made two recipes, the Blue ribbon bread and the Mennonite oatmeal whole wheat bread.

The blue ribbon bread is a very good basic white bread. The Mennonite bread is incredible, such a great texture, the oatmeal and wheat give it a nutty taste, so delicious.

They insert pictures in between recipes which is odd. For example, the Mennonite bread starts on page 84, then they have two pages of pictures, then the recipe continues.

There is a lot of good basic bread machine baking info in the front of the book and some techniques I haven't seen before, such as making a dough, remove it, braid it, then place it back in the bread machine to be baked as in the challah recipe.

I am using a panasonic sd-y250 bread machine. I have a zo home bakery supreme I don't like, but the pan might work better for the braided bread.

Update: I continue to just love and be so impressed by this book. The pullman loaf turns out perfect bread for sandwiches. I haven't made a failure yet. My hand used to automatically reach for The bread machine bible, now it reaches for this book.