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The Bread Lover's Bread Machine Cookbook | 
 enlarge | Author: Beth Hensperger
Publisher: Harvard Common Press
List Price: $21.95
Buy New: $12.03
You Save: $9.92 (45%)
Rating:  94 reviews
Media: Paperback
Pages: 643
Number Of Items: 1
Shipping Weight (lbs): 2.9
Dimensions (in): 8.7 x 7.8 x 1.8
ISBN: 155832156X
Dewey Decimal Number: 641.815
EAN: 9781558321564
ASIN: 155832156X
Availability: Usually ships in 1-2 business days
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Product Description
A master baker's 300 favorite recipes.
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| Customer Reviews: Read 5 more reviews...
 The yeast discussion is confusing... June 27, 2008
M. Doyle
0 out of 4 found this review helpful
Yes, the book is big and has tons of recipes, but the whole yeast discussion is confusing. Just tell me how much Active Dry yeast I need - all she lists for her ingredients are SAF and bread yeast, and here I sit with a full jar of Active Dry. I also don't want to have to stand at my machine to add ingredients, and make the other adjustments that seem so prevalent in many of the recipes. Thank goodness I got this from the library and didn't put out any money for it. The Electric Bread book, while much smaller, has a variety of easy, basic recipes, with only a few of them calling for gluten.
 Fantastic!! June 4, 2008
crosstitchc (St. Johnsville, NY)
1 out of 1 found this review helpful
This is now my official bread machine cookbook! Almost every recipe that I have tried with my 2 lb. loaf machine has been wonderful, and I was using the book as a beginner! It has tons of recipes to try, and I'll be using it for years to come. Great introductory chapter on using bread machines, also. Well worth the money!
Finally, recipes that work! May 19, 2008
Michael Frandson (Eureka, MO USA)
1 out of 1 found this review helpful
As a man I don't always have the best of luck with recipes to begin with . . . that said, I can usually tweek things to get a useable product from my kitchen. That is, with everything except bread machine recipes. I have a respectible yogurt-based sour dough bread and a fair pizza crust dough. That's it . . .
Until I got this book for Father's Day, 2008 and everything I've tried from it (even when I twisted the ingrediants a little) worked! And not just worked but worked wonderfully! The loaves are too good looking to eat. They are just incredible. I have tried the sour creme bread (even added Italian seasoning for an herbal slant), the ciabatta (twice with great results), the bagel recipe, the cinnamon swirl, and the country white (even tweaking a little whole wheat into the receipe). I sent two loaves to my mother for Mother's Day (3-day shipment to CA) and they arrived in great shape and were consumed within two days!
I would highly recommend this book to anyone wanting a consistent bread from a machine and for anyone wanting to expand into some lessor-known bread styles.
PS: have since tried the honey white bread with outstanding results. My 1.5 lb loaf was finished shortly after the start of our Memorial Day dinner!
 great book with some flaws April 24, 2008
H. Mei (Southern California, United States)
4 out of 4 found this review helpful
Years ago, when I first started baking home-made bread, I was introduced to this book. I remember liking this book a lot. It indeed provides in-depth information about bread-making especially by using the bread machine. It also has some great recipes that helped me make good bread; but some of the recipes didn't work well, as some other reviews have pointed out, maybe because they were not tested thoroughly. Over the years, I drifted away from this book and now my favorite bread baking book is from the King Arthur Flour company. I am not saying they are the only authority. But one thing, among others, that I learn from the King Arthur Flour cook books, is that serious bakers ALWAYS use weight rather than volume for baking. Because one person's one cup of flour, for example, is different from another person's. Bread machine baking, for one thing, requires high accuracy of the amount of each ingredient, since people have less leverage in fixing the dough especially if you finish the baking in the bread machine pan. I guess you can overcome this problem by experimenting many times to figure out how to use this book, which is what I did. Still, a better way for sure success is to measure by weight. Another thing I don't like about a lot of the recipes is that they are on the salty side. I just compared a 2-pound bread machine recipe from the King Arthur Flour website to a similar recipe in this book. A typical recipe in this book, except for sweet breads, calls for 2 teaspoon salt; while King Arthur Flour recipes use about 1 1/2 teaspoon salt or less. I imagine you can eat your bread with lots of jam or spread, but really it's too salty by itself to have 2t salt in a 2-pound loaf. Bread machines are a great invention. New bakers can finish everything in just one machine; More experienced bakers use the machine for dough and then finish with fancy-shaped bread in the oven. I heard those King Arthur Flour people develop their recipes using bread machines too. This is a great book by a great baker, but I think some home bakers are getting so serious these days that they would want more professional-grade recipes that ensure better success. Still I would recommend this book to any of my baking friends,as one of the recipe books they use, because of the variety of the bread recipes and detailed information.
Love it!!! April 6, 2008
Jean Manna (Indiana)
3 out of 3 found this review helpful
My experiences with my bread machine (West Bend) were very poor. Could not make a good loaf of bread. Then came this book!!! Outstanding. So far, I have made three recipes from it (just got it recently) and all 3 were excellent. I made the basic Pizza dough on page 390. Excellent. My family said it was the best pizza I had ever made. I also made the Cinnamom Swirl Bread on Page 432 and it tasted just like Cinnabons! Love this book. So glad I purchased it. Gave me renewed confidence in my bread machine. Not only is it filled with recipes; it also contains tons of needed information about bread making.
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