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By using the proofing and kneading cycles of your machine, you'll turn...
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By using the proofing and kneading cycles of your machine, you'll turn out sweet yeast doughs that are far superior to those made by hand or with an electric mixer.
These innovative recipes: Maple Walnut Sticky Buns, Almond Biscotti, Chocolate Macadamia Nut Bread, Triple Chocolate Babka, Apricot-Almond Pull-Apart Coffee Ring, and Lemon-Pistachio Loaf — were developed especially for this book and individually tested on the best-selling bread machines on the market.
Author Biography: 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.
Following the huge success of Bread Machine Baking--Perfect Every Time (more than 100,000 copies in print), Brody now turns her attention and expertise to an all new collection of foolproof sweet breads. Includes Maple Walnut Sticky Buns, Caramelized Banana Bread Pudding, and more. Spiral-bound.
I'll guess that you bought your bread machine because you got all fired up at the idea of having homemade bread, hot and fresh every morning with absolutely no effort. Little did you realize that you own a machine that is capable of far, far more than white, whole wheat, rye, and pumpernickel. I'm not knocking these classic loaves, but I'm a gal who loves dessert and I leave no stone unturned in my search for ways to create that beloved last course.
It did not take a genius to figure out that the bread machine could make sweet loaves. Every model has a manual that gives recipes for tea breads with and without fruit and nuts. Many even have Sweet Bread settings. My problem with those loaves is that yeast and sugar make strange bedfellows, which means sometimes the results look more like doorstops than bread. It was the loaves that worked that gave me the determination to keep going. I realized that the special functions of the bread machine could also be used to create some extraordinary sweet doughs to be baked outside the machine, doughs that would result in extraordinary sweet breads.
You may argue that you can achieve the same results with a mixer. WhenI used my mixer side by side with my bread machine, the bread machine results were far superior every time. The difference is the heating element that proofs the yeast and can be used to make a sponge (a predough mixture that boosts the activity of the yeast), then gently allows the dough to rise in a controlled environment.
Many of you have not come to the bread machine from baking backgrounds and don't know the difference between a jelly roll pan and a springform pan andare terrified at the thought of taking the dough out of the machine. That's okay. My recipes are simple; they are written for the lowest common denominatormy eldest and youngest sons, who, even though they grew up around a mother who cooks professionally, didn't seem to absorb much of anything culinary. If Jon and Sam can follow these recipes, then so can you. But if you're really, really stuck, you can write to me at 831 Beacon Street #9100-205, Newton Centre, Massachusetts 02159.
You experienced bakers, who have been making Danish pastry, croissants, and brioche the traditional way, will be amazed at how the bread machine delivers not only a faster result, but one that is consistently great-tasting as well. I hope these recipes will lead you to experiment with your own ideas as well as encourage you to adapt your favorite recipes to the bread machine.
Copyright ) 1994 by Lora Brody