Bread Machine Cookbook Paperback – Mar 16 2004
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The first bread machine cookbook on the market, this classic offers more than 130 recipes for white, whole-grain, cheese, fruit, vegetable, herb and spice breads, sourdough loaves, rolls, croissants and breadsticks. Recipes appear in 3 sizes to accomodate any machine make or model. This popular book inspired a 6-book series.
About the Author
Donna Rathmell German --This text refers to an alternate Paperback edition.
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Top Customer Reviews
IMPORTANT: A word of warning if you buy a used copy. I bought copies of both, in "like new condition," and they arrived as promised, but in using the recipes, I had one failed load after another. By accident, in looking at a my Mom's new books (which do not state they are revised editions), I found that all the recipes I had tried (and nearly all the recipes in both books) now have totally different amounts listed for the ingredients. For example, the Sally Lund bread on page 25 (original book) has the measurements of 7 of the 8 ingredients changed/corrected (the yeast is now doubled, and the flour increased by 1/3). Many recipes in both books have similar major changes. I had to buy new copies, and using the corrected amounts in the new books I then began baking great bread. If you have older copies of either of these books, and are getting disgusting goopy bread, do not automatically think it is the fault of you, your ingredients, or bread machine. Check out a newer book and compare ingredients.
Well, this book made us both bread machine believers. It has recipes to suit both our tastes with easy to read tables for different size loaves. It has the whole, health-food grain and nutty recipes (with buckwheat, amaranth, barley) I like as well as the crusty white, rye, and whole wheat ones he prefers. The author also gives tips on additives to make the bread denser or lighter depending on your preference. Every single recipe has worked beautifully.
First, the size: it's *tiny*--more like a field guide. This can be a plus, in some instances, but it sure lacks an air of authority, in this case, and probably won't wear well. On the other hand, the typeface is clear and bold, which is useful. All recipes are presented in three columns for "small," "medium," and "large" loaf sizes. Recipes do not include ingredient weights, which are essential (especially for flour), as any proper baker knows. This lack undoubtedly contributed to the problems I (and other reviewers) had obtaining consistent results from this book. There are quite a number of jarring typos (e.g., "broiche") which also undercut the book's credibility.
I tried several of the recipes at various loaf sizes. Most recipes required adjustment of liquid or dry ingredients, not such a big deal. But, the results were generally insipid, to my taste buds.
There are certainly better books out there, or better yet, check out some of the websites that are proliferating for this genre.
All in all, not a cookbook I'd reach for again.
I would say any person that is having trouble with the recipes has not read the basic section on how to measure ingrediants. You must never scoop or pack your flour and that is covered in the first section of the book. This would apply to any bread book that you purchased.
Our favorite recipe is the Cream of Wheat bread. I get requests for it often. My 2 yr old and 4 yr old are always asking for "cutting bread". They can eat the whole loaf in one sitting!
Most recent customer reviews
We lost our copy of this little gem of a book and were glad to find a used copy on Amazon. Simple bread machine recipes that are easy to use and work very well.Published 14 months ago by Peter Church
Unfortunately I am still waiting for this book and one other that I ordered for a Christmas gift. I certainly hope they arrive soon! Read morePublished on Jan. 12 2014 by Brenda Baker
I think this is a very good book. I especially like the pizza and panettone recipes.The writer has done very good research.Published on April 3 2013 by Iain G. Hunter
Nice variety of good recipes! As noted elsewhere, high altitude requires adjustments. I have had to add liquid in every recipe, and will need to lower yeast in a couple to prevent... Read morePublished on Jan. 3 2003 by Gray Ranger