Bread Machine Baking

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Overview

Revised and Updated for the Best Electric Bread Machines

After Lora Brody and Millie Apter discovered the joys of baking bread in electric bread machines, they decided to create and swap new recipes. Lora would rave about a newly developed recipe and send it to Millie, who would have disastrous results with it. What was going on?

This mother-daughter team soon learned that the same recipe did not work in all machines, so it was back to the ...

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Overview

Revised and Updated for the Best Electric Bread Machines

After Lora Brody and Millie Apter discovered the joys of baking bread in electric bread machines, they decided to create and swap new recipes. Lora would rave about a newly developed recipe and send it to Millie, who would have disastrous results with it. What was going on?

This mother-daughter team soon learned that the same recipe did not work in all machines, so it was back to the kitchen. After months of testing, they found that the amounts of ingredients and the order in which they are put into the machine affect the taste, crust, and the crumb of the bread. Thanks to them, now you too can discover the best ways to make bakery fresh bread at the touch of a button!

Bread Machine Baking: Perfect Every Time has two features not found in other bread machine books:

  • Each recipe is geared to a specific electric bread machine. All of the 75 recipes have been individually developed for and tested in every machine on the market.
  • The innovative sweet and savory bread recipes, ranging from Lemon Mint Bread to Olive Onion Bread, and Granola Cranberry Bread to Chocolate Pecan Biscotti, were developed especially for this book.
After Lora Brody and Millie Apter discovered the joys of baking bread in electric bread machines, they decided to create and swap new recipes. Lora would rave about a newly developed recipe and send it to Millie, who would have disastrous results with it. What was going on?

This mother-daughter team soon learned that the same recipe did not work in all machines, so it was back to the kitchen. After months of testing, they found that the amounts of ingredients and the order in which they are put into the machine affect the taste, crust, and the crumb of the bread. Thanks to them, now you too can discover the best ways to make bakery fresh bread at the touch of a button!

Bread Machine Baking: Perfect Every Time has two features not found in other bread machine books:

  • Each recipe is geared to a specific electric bread machine. All of the 75 recipes have been individually developed for and tested in every machine on the market.
  • The innovative sweet and savory bread recipes, ranging from Lemon Mint Bread to Olive Onion Bread, and Granola Cranberry Bread to Chocolate Pecan Biscotti, were developed especially for this book.

Completely revised and updated to include 23 bread machines, this book features a wealth of recipes which have been individually developed for and tested in virtually every machine on the market. Also included are an expanded troubleshooting section and a revised mail-order source guide.

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Editorial Reviews

Chuck Williams
Every owner and future owner of a bread machine should read the introduction in Bread Machine Baking and then try one or two of these recipes. This book gives new meaning and understanding to these remarkable machines, plus delicious bread. —Williams-Sonoma
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Product Details

  • ISBN-13: 9780688145651
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/1996
  • Edition description: Revised
  • Pages: 368
  • Product dimensions: 7.25 (w) x 9.00 (h) x 0.75 (d)

Meet the Author

Lora Brody is the author of twenty-two cookbooks including The Kitchen Survival Guide, The Entertaining Survival Guide, Bread Machine Baking: Perfect Every Time, Desserts from Your Bread Machine: Perfect Every Time, Growing Up on the Chocolate Diet, and Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine: Perfect Every Time. Her recipes have appeared in the New York Times Sunday Magazine, the Boston Globe, and the Los Angeles Times. She lives outside of Boston.

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Read an Excerpt

Dairy Products: Milk, buttermilk, and goat's milk add flavor to bread and make a much tenderer delicate crumb than water or water-based liquids such as broth make. Milk products also extend the freshness of bread and give a calcium boost as well. Because of the fat content it is more difficult to dissolve yeast in milk, so we like to use nonfat dry milk and powdered buttermilk. Both are sold in most grocery stores and powdered buttermilk (as well as powdered goat's milk) can be found in health food stores. When you have these ingredients on hand, you don't have to worry about having a bottle of milk in the refrigerator. Other dairy products such as sour cream, yogurt, soft or "wet" cheeses, including cottage cheese, ricotta, and goat's milk cheese, and even hard cheeses are considered "liquids" in these bread recipes. Remember that a bread with cheese as an ingredient will not rise as high as one without it; in fact, it may sink in the middle slightly, which will not affect its taste at all.

If you wish to amend a recipe to omit the dairy products, use an equal amount of water for the milk, cream, or yogurt measurement and an equal amount of vegetable oil for the butter. You may simply omit powered milk from a recipe without adversely affecting it.


Pizzagena-Boston Easter Bread

This glorious bread served with salad can be a meal in itself. The compact loaf won't rise very much and tends to sink in a bit at the top because of the cheese. However, the taste is sublime. This bread is a tapestry of Italian flavors and should be enjoyed either right out of the machine or as soon as possible after baking.

Dak/Welbilt

1 tablespoonyeast
2 tablespoons sugar
2 1/2 cups unbleached white flour
1/2 cup cornmeal
3/4 cup plus 2 tablespoons water
1 extra-large egg
2 tablespoons vegetable oil or garlic oil
1/2 cup diced hard smoked cheese (such as smoked Gouda)
1/2 cup prosciutto, cut into 1/2-inch slices and then cubed

Have all the ingredients at room temperature. Place all the ingredients except the prosciutto in the machine, program for White Bread, and press Start. When the beeper sounds at the end of the second kneading, add the prosciutto.

Black & Decker, Betty Crocker, Breadman/Trillium, Hitachi, Large Toastmaster, and Williams-Sonoma

3/4 cup plus 2 tablespoons water
1 extra-large egg
2 tablespoons vegetable oil or garlic oil
2 tablespoons sugar
2 1/2 cups plus 1 tablespoon unbleached white flour
1/2 cup cornmeal
1/2 cup diced hard smoked cheese (such as smoked Gouda)
2 1/2 teaspoons yeast (1 1/2 teaspoons for the Black & Decker and Large Toastmaster, 1 teaspoon for the Breadman/Trillium)
1/2 cup prosciutto, cut into 1/2-inch slices and then cubed

Place all the ingredients except the prosciutto in the machine, program for Mix Bread, Raisin Bread, Fruit and Nut, Basic Bread, Basic Wheat, or Basic, and press Start. Add the prosciutto when the beeper sounds or during the last 5 minutes of the final knead cycle.

Panasonic/National

2 1/2 cups minus 2 tablespoons unbleached white flour 1/2 cup cornmeal 1 extra-large egg 3/4 cup plus 2 tablespoons water 2 tablespoons vegetable oil or garlic oil2 tablespoons sugar1/2 cup diced hard smoked cheese (such as smoked Gouda)2 3/4 teaspoons yeast1/2 cup prosciutto, cut into 1/2-inch slices and then cubed

Place all the ingredients except the yeast and prosciutto in the machine. Place the yeast in the dispenser. Program for Basic Bread and press Start. Add the prosciutto at the end of the prekneading cycle.

Regal, Large Oster, West Bend, Large Pillsbury, and Large Zojirushi

3/4 cup plus 2 tablespoons water
1 extra-large egg
2 tablespoons vegetable oil or garlic oil
2 tablespoons sugar
2 1/2 cups minus 2 tablespoons unbleached white flour
1/2 cup cornmeal
1/2 cup diced hard smoked cheese (such as smoked Gouda)
1 tablespoon yeast
1/2 cup prosciutto, cut into 1/2-inch slices and then cubed

Place all the ingredients except the prosciutto in the machine, program for Raisin Bread, Basic, White, or White/Whole Grain, and press Start or On. Add the prosciutto when the beeper sounds or during the last 5 minutes of the final knead cycle.

Maxim, Small Oster, Small Pillsbury, Sanyo, Sunbeam,Small Toastmaster, and Small Zojirushi

1/3 cup water
1 medium egg
1 tablespoon plus 1 teaspoon vegetable oil or garlic oil
1/3 cup diced hard smoked cheese (such as smoked Gouda)
1/3 cup prosciutto, cut into 1/2-inch slices and then cubed
1 tablespoon plus 1 teaspoon sugar
1 2/3 cups unbleached white flour
1/3 cup cornmeal
2 1/2 teaspoons yeast

Place all the ingredients except the prosciutto in the machine, program for Standard, Basic, White, Basic Bread, or Bread, and press Start. Add the prosciutto when the beeper sounds or during the last 5 minutes of the final knead cycle.

Small Welbilt

2 teaspoons yeast
1 tablespoon plus 1 teaspoon sugar
1 2/3 cups unbleached white flour
1/3 cup cornmeal
1/3 cup water
1 medium egg
1 tablespoon plus 1 teaspoon vegetable oil or garlic oil
1/3 cup diced hard smoked cheese (such as smoked Gouda)
1/3 cup prosciutto, cut into 1/2-inch slices and then cubed

Have all the ingredients at room temperature. Place all the ingredients except the prosciutto in the machine, program for Medium, and press Start. When the beeper sounds at the end of the second kneading, add the prosciutto.

Small Panasonic/National

1 tablespoon plus 1 teaspoon sugar
1 2/3 cups unbleached white flour
1/3 cup cornmeal
1/3 cup water
1 medium egg
1tablespoon plus
1 teaspoon vegetable oil or garlic oil
1/3 cup diced hard smoked cheese (such as smoked Gouda)
1/3 cup prosciutto, cut into 1/2-inch slices and then cubed
2 1/2 teaspoons yeast

Place all the ingredients except the yeast and prosciutto in the machine. Place the yeast in the dispenser. Program for Basic Bread and press Start. Add the prosciutto at the end of the prekneading cycle.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 31, 2002

    Poorly organized, hard to use

    The recipes in this book are mostly fine (don't try the Guiness Stout bread), but the organization is ridiculous. You get about six versions of every recipe with almost no difference among the different versions. So about 75% of the book is wasted space. Then, there is no detailed table of contents or list of recipes, so you probably can't find what you want anyway unless you can remember its name and find it in the index. It rises above one star because some of the recipes are quite good, but it is definitely not worth the money.

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  • Anonymous

    Posted January 17, 2000

    Informative, couldn't live without it

    I received this book as a gift 1 year ago, with my first bread machine. It has helped me figure out all my bread baking problems. Just wonderful for the first time user. All your questions can be answered just by going through the pages. I have since bought many books, but this one is the most informative. You could call it 'My Bible'.

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