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The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine Paperback – April 30, 2000
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Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? The answer from bread expert Beth Hensperger is a resounding “Yes!”
When Beth first set out to find the answer, though, she had doubts; so she spent hundreds of hours testing all kinds of breads in a bread maker. This bountiful 646-page book full of more than 300 bakery-delicious recipes is the result, revealing the simple secrets for perfect bread, every time.
In addition to a range of white breads and egg breads, recipes include:
- Whole-Grain Breads
- Gluten-Free Breads
- Sourdough Breads
- Herb, Nut, Seed, and Spice Breads
- Vegetable, Fruit, and Cheese Breads
- Pizza Crusts, Focaccia, and other Flatbreads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- No-Yeast Quick Breads
- Print length643 pages
- LanguageEnglish
- PublisherHarvard Common Press
- Publication dateApril 30, 2000
- Dimensions8.15 x 1.8 x 9.25 inches
- ISBN-10155832156X
- ISBN-13978-1558321564
Frequently bought together

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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.
Directions
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.
11⁄2-Pound Loaf
- 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
Recipes from The Bread Lover's Bread Machine Cookbook
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FETA AND SPINACH BREADFeta cheese is always associated with Greek cooking. It is a firm white sheep’s milk cheese that crumbles easily and holds its shape during baking. It is stored in brine, so feta should be rinsed in cold water before using. If storing it again, cover it with fresh water. Feta has a strong salty nature, so you don’t need to add as much salt to this dough as to others. Because of its strong flavor, a little feta goes a long way. |
APPLE CHALLAHChallah is a traditional Jewish egg bread that has no peer as far as I am concerned, because of its delicate cakelike texture. This nondairy version makes a traditional stuffed braided apple and honey bread suitable for Rosh Hashanah. Some bakers like to use two or three different types of apples in their fillings, rather than just one, for different flavors and textures. This loaf is baked in the oven. |
MARZIPAN KRINGLEI love bread made in the beautiful pretzel shape. Whole loaves shaped into pretzels may be unfamiliar to you, but for centuries this has been the shape of bread made for weddings and holidays. Some bakers prefer to shape this loaf into a thick horseshoe instead. Marzipan, also called massepain in French—simply almond paste—is one of my favorite fillings. It is a combination of ground almonds, sugar, and egg whites beaten into a meringue. It is said to have been invented in Milan by nuns. Serve this kringle for brunch with coffee, or tea, and fresh orange juice, and savor every bite. |
Editorial Reviews
Review
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
-- Basic sandwich breads as well as innovative loaves using nuts, fruits, spices, herbs, grains, and other special ingredients
-- American and international breads, everyday and holiday breads, savory and dessert breads, quick breads, and toppings
-- Shares with home cooks the professional bakers' secrets to high rising breads with great crust, crumb, aroma, and flavor
-- Fresh bread at the touch of a button; also doughs to shape by hand and make baguettes, pizza, focaccia, and more
-- Includes jams and spreads, as well as stuffings and recipes to make use of fresh or leftover bread
About the Author
Beth Hensperger is the author of 22 cookbooks, about half books on bread and baking and half books on how to cook with popular countertop appliances. They include The Bread Bible, winner of a James Beard Cookbook Award, and several volumes in the best-selling Not Your Mother’s series, including Not Your Mother’s Slow Cooker Recipes for Two,Not Your Mother’s Microwave Cookbook, and the blockbuster first volume, Not Your Mother’s Slow Cooker Cookbook. She has twice been nominated for the Julia Child/IACP Cookbook Award. Hensperger previously wrote a San Jose Mercury News food column for twelve years, Baking with the Seasons, and has contributed to dozens of cooking and lifestyle magazines, such as Food & Wine, Every Day with Rachael Ray, Veggie Life, Cooking Light, Working Woman, Victoria, Prevention, and Family Circle.
Product details
- Publisher : Harvard Common Press; 5678th edition (April 30, 2000)
- Language : English
- Paperback : 643 pages
- ISBN-10 : 155832156X
- ISBN-13 : 978-1558321564
- Item Weight : 2.52 pounds
- Dimensions : 8.15 x 1.8 x 9.25 inches
- Best Sellers Rank: #24,552 in Books (See Top 100 in Books)
- #7 in Bread Machine Recipes
- #20 in Biscuit, Muffin & Scone Baking
- #48 in Bread Baking (Books)
- Customer Reviews:
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The Bread Lover's Bread Machine Cookbook
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About the author

Beth Hensperger, a New Jersey-born who now considers herself a California native, has been educating, writing, and demo-lecturing about the art of baking bread and cooking for thirty years. In the last few years, she has shifted focus from baking bread to countertop appliance-driven cookbooks that embrace the use of seasonal ingredients, merge convenience with cooking from scratch, and modernizing the home kitchen: the bread machine, the rice cooker, the microwave oven, and now a four-volume compilation specifically for use with the electric slow cooker, stressing care in preparation and personal creativity.
Hensperger's writing career began when she was chosen as the guest cooking instructor for the March 1985 issue of Bon Appétit. Now she is the author of over twenty cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes Not Your Mother's Recipes for Entertaining, Not Your Mother's Family Favorites, Not Your Mother's Weeknight Suppers, and NYMSC Recipes for Two along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Also from The Harvard Common Press are The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads. She is also the author of The Bread Bible, winner of the 2000 James Beard Book Award in Baking, and nominated twice for an IACP Cookbook Award.
Hensperger wrote a food column, "Baking with the Seasons," for the San Jose Mercury News (which was nominated for a James Beard Award in newspaper journalism) for over 12 years until the newspaper downsized.
She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food and Wine, Rachel Ray Magazine, Prevention, Veggie Life, Working Woman, Family Circle, and Cooking.com, as well as being a sought after radio interviewee speaking on cooking, baking, and entertaining. She lives in the San Francisco Bay area.
Visit Beth's website at BethHensperger.com and her weekly blog at notyourmotherscookbooks.com.
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If there is one con in my opinion, it is the print font of the recipes. The fractions are really hard to read, as well as being very important to the recipe in progress. I have to make sure I have the book in a very well lit area, and get really close to it to be sure. I have been making a lot of hand-written notes in the book concerning these fractions. I've learned to do this beforehand so I minimize flour-hand handling of my book. I sometimes go to my printer and copy the recipe section on 200% instead of all that. It makes the book thicker and prone to page-fallout, but.... Depends on my mood. I hate making a mistake just because of a mis-read. I may eventually cut out those big prints and tape them down on one side.
But the recipes are fantastic, so they are worth the effort. I have several cookbooks that are supposedly just for bread machines. I did NOT buy a cheap machine, and it works fine, so all the recipes, correct ingredients, measured correctly and settings correct, should turn out well - that's the whole point of the machine right? This is the only book I've used so far, of the several I've tried, that has recipes that work perfectly every time.
To be honest, I'm still in the "basic" section of the book. I haven't tried all the -dough-prep and then remove for baking- kind of things. Yet. Maybe never. Depends on my mood, again. The main reason I bought a machine was mostly to AVOID the bread prep kitchen mess. It's just me here now, so I don't need a whole lot of bread. The bread machine loaves are the perfect size, and I only make one at a time with minimal mess. The retiree's POV... Every hand-knead recipe I have ever used made at least two loaves. Not all bread freezes well, and besides - I like fresh better! Bottom line - if I was allowed to keep only one bread book out of my massive cookbook library, it would be this one.
And to those who object to the additional gluten in the recipes, I have a statement and a question. First, gluten is not poison. It has been in our diet for centuries, we've just recently narrowed it from a general wheat allergy to gluten. That's the statement. Now the question: Do you so vociferously omit nuts, dairy, and/or strawberries, etc. from your diet because a small percentage of humanity is allergic to them? That seems to be the general trend. Just because a very small percentage has a problem, we ALL have to adjust? That's like saying my neighbor's kid has asthma, so I need a steroid inhaler.
Anyway, I was impressed enough with this book and the way it is constructed, that I went and bought some slightly used copies of her rice cooker and pressure cooker cookbooks, too.
I first bought a cheap machine - $79. I followed the recipe booklet that came with it to a T - but not a single loaf I tried in that machine came out right. I decided to buy a Zojirushi Maestro from a business in Vermont that has the word king in the title. It is an excellent machine and I have had great results using it. If you're going to use this bread book for your machine, you have to be mindful of some things. 1. You need to follow your bread machine's order of doing things - and she tells you this over and over. 2. You need to weigh your ingredients on a kitchen scale in grams. While it is true that there are no measurements in grams in this book, you can very likely refer to the recipes that come with your machine to see how many grams are in 2 cups of bread flour, for example. And water and, well, everything. You can also google: "How many grams in 8 ounces of water?" My machine came with a liquid measuring cup and a Tb. and tsp. measure. I always use this cup that came with my machine for the liquid measure. I make sure it is right on the line. Because the success of your bread depends upon a certain ratio of flour to liquid. Weigh and measure very carefully. Also, when you have gathered all of your ingredients, line them up in the order they are supposed to be added according to your machine and then start putting them in the pan.
You don't want salt to touch your yeast before starting the machine because it can inactivate your yeast. My machine instructions put the salt on top of the flour, so before I put it on, I make a hole in the top of the flour for the yeast and sprinkle the salt around the hole, making sure none gets inside. Yeast is added last. Being careful with this is especially important if you are using a delay timer, I would think.
Unless you are allergic to gluten, I recommend adding it to the recipes. In this book, almost all the recipes have the addition of Vital Wheat Gluten - referred to as "gluten". It helps the bread rise better - even the high protein bread flour. Lots of bakers claim that it doesn't need the gluten but my breads look better and are airier with it. Beth Hensperger is right again!
There is something for everyone in this book - unless you are impatient, don't like information and don't want to think or learn. If this is you, don't despair - you can buy bread.
I highly recommend using high quality everything - especially the flour. I tried a grocery store brand of organic white flour and it was terrible compared to a high quality brand. Bob's Red Mill has high quality flours although they do not make an organic white bread flour and I'm guessing that the reason is because their all purpose flour is already high in protein. King Arthur Flour also makes high quality flour and they do make a white organic bread flour which is what I'm using.
My favorites from this book (I am a beginner and have only tried a few): Orange-Cinnamon Bread; Fresh Dill Bread. Ohmigosh - the Fresh Dill Bread is absolutely mouth-watering. It has a small amount of finely diced onion - just enough to make the bread smell good. There is some cream cheese in the recipe and the dill . . . well, it's just heavenly bread with lots of flavor.
Oh - and another negative review that tickled me was a woman who said that the book was too much because she just wanted a few basic bread recipes. Really?! It says "300 Favorite Recipes" right on the front of the book!
Top reviews from other countries
Alle recepten zijn wel met cups ipv met grammen geschreven dus ik heb het wel even moeten aanpassen. Los daarvan is het een Broodbijbel
























