The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever (Hardcover)

by Madge Rosenberg (Author), Warren Chang (Author)

Editorial Reviews

Product Description
The Lean Machine

Now you can enjoy all the bread you want without any worry about fat. Over 150 irresistible recipes in this volume transform your bread machine from an efficient home bakery into an invaluable aid to nutrition. Most of these aromatic loaves contain 5 percent or less of fat. on top of that, these fresh-baked doughs contain absolutely no sugar or artificial sweeteners. All that is added are natural fresh and dried fruits, vegetables, and grains forextra flavor and vitamins, minerals, and fiber.

Recipes run the gamut from mildly sweet, subtly flavored "Breakfast Breads," like Cranberry Buns, Banana Buttermilk Bread, and Whole Wheat Raisin Bagels, to chewy, firm-slicing "Sandwich Breads," such as Seven-Grain Bread, Lentil Bread, and Italian Sourdough. Creative bakers will love the assortment of stuffed and shaped breads and dumplings and such appetizers as Fresh Tomato Pizza and Chinese Dried Mushroom Dumplings made easily with dough from the bread machine. For people on a low-sodium diet, or smart eaters who just want to cut down on the amount of sodium they ingest, there is an entire chapter on "No-Salt Breads," including many traditional favorites such as Salt-Free Pumpernickel and Salt-Free Onion Rye.

You won't believe the no-sugar sweets-Tart Tatin, Chocolate Tea Bread, and Biscotti with Dried Cherries are just a sampling -- that make up the "Dessert Breads" chapter. These taste luxuriously rich but are low in fat. And so that there's no waste, ideas included in "Bread Again" offer tasty low-fat, no-sugar ways to use leftover loaves.

From the Publisher
For use with the increasingly popular home bread machine (Williams Sonoma's fastest-selling big-ticket item), this next book in our practical machine book series contains 200 recipes for breads that are low in fat and high in flavor--in the same easy-to-use package as the 365 Ways series.

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Product Details

• Hardcover: 224 pages
• Publisher: William Morrow Cookbooks (April 15, 1995)
• Language: English
• ISBN-10: 006017174X
• ISBN-13: 978-0060171742
• Product Dimensions: 6.8 x 6.6 x 1 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 4.1 out of 5 stars See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #157,950 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #42 in	Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Low Sugar
  #80 in	Books > Cooking, Food & Wine > Special Diet > Diabetic & Sugar-Free
  #93 in	Books > Cooking, Food & Wine > Baking > Bread

Customer Reviews

Most Helpful Customer Reviews

24 of 25 people found the following review helpful:

5.0 out of 5 stars I recommend this book., October 4, 1997

By A Customer

I have had tremendous success with this book and the other ones in the series. I don't know if the recipes are just well-suited to my National/Panasonic machine or what, but I have NEVER had a failed recipe in the batch. Granted, the author always suggests to add ingredients in the order that is recommended by your machine, so I suppose a good working knowledge of your bread machine is a must. I especially liked this book and the subsitutes that it has for sugar. I highly recommend this book.

16 of 16 people found the following review helpful:

5.0 out of 5 stars Easy, healthy, unique breads from around the world, September 26, 2006

By	Veggiechiliqueen - See all my reviews (TOP 100 REVIEWER)

Having recently relocated to San Antonio and finding a lack of bakeries, I purchased a Cuisinart convection breadmaker. Although the Cuisinart CBK-200 comes with a decent set of recipes, many are laden with fat (with 30% or more of calories coming from added oil, butter, nuts, etc.) and sugars. I try to eliminate oils, fats, sugar and salt from my diet, so I was looking for a healthier alternative to home breadmaking.

Enter The Best Low-Fat, No-Sugar Bread Machine Cookbook. Added fats have been replaced by lean, fruit- and veggie-based alternatives such as unsweetened apple butter, applesauce, minced prunes, and mashed sweet and white potatoes. Sugars such as molasses and honey are replaced by dried fruits (raisins, currants, cherries). Sun-dried tomatoes, zucchini, corn, carrots, kale, and onions are among the many veggies that make a guest appearance.

Although I was doubtful that these healthy, lean (less than 5% calories from fat) breads would be tasty, I have tried three loaves thus far and all were sensational. My first loaf was the Butternut Squash and Balsamic Vinegar loaf (page 51). I substituted canned pumpkin for the squash and dried cherries for the raisins, and the loaf was pleasantly sweet, with an orange color but not an overwhelmingly pumpkin-y taste.

My second loaf was a breakfast bread (Oat and Raisin Bread, page 35). Although I only made a one-pound loaf, the bread was so light and airy that it was nearly as big as a large loaf. Both the Butternut Squash and Oat and Raisin bread are delicious toasted in the morning.

My third loaf was made to accompany soups: lentil bread, with a hearty helping of cooked lentils and Mediterranean flavors courtesy of sage and sea salt. Denser than the first two breads I baked, the lentil bread is a savory, hearty accompaniment to soups and sandwiches.

Although one reviewer mentioned a disasterous loaf of zucchini bread, I am brand new to breadmaking (my first loaf ever was from this cookbook) and have had nothing but success. It's important to add ingredients in the order recommended by your breadmaker: usually liquids first (at room temperature, except for water, which should be between 80-90 degrees), then flours and seasonings, and finally the yeast. The directions are straightforward and easy to follow. Several breads require finishing in the oven (low-fat challah, whole wheat baguettes, pitas). Besides low-fat, no sugar added recipes, the book also includes a chapter on salt-free breads (but not gluten-free).

The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever truly lives up to its name. Although over ten years old, the recipes work beautifully with my brand new, circa 2006 bread machine. Thankfully, the ingredients are fairly common, with some alternative grains and flours (amaranth, quinoa, barley, rye) called for to add variety. I highly recommend this book for anyone who loves bread but is looking to lighten up on refined sugars, oils, and salt; these recipes offer all of the taste with none of the guilt.

11 of 11 people found the following review helpful:

4.0 out of 5 stars Absolutely fantastic no fat, no sugar bread, January 4, 1999

By	Loraine Pettigrew ([e-mail]) "loraine" (Perth, Western Australia) - See all my reviews

Absolutely delicious bread - even my son eats it. Easy to understand and most ingredients are available in Australia. Works great in my new Breville Breadmaker