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Best Bread Machine Cookbook Ever
     

Best Bread Machine Cookbook Ever

3.0 2
by Madge Rosenberg
 

A loaf of bread, a bread machine, and you.

Whether you have just purchased a new bread machine or have been using onefor some time, you're in for a treat. Because The Best Bread Machine CookbookEver offers 150 foolproof recipes for the best-tasting breads ever. All the easy-to-follow recipes were developed specifically for electric bread machines by

Overview

A loaf of bread, a bread machine, and you.

Whether you have just purchased a new bread machine or have been using onefor some time, you're in for a treat. Because The Best Bread Machine CookbookEver offers 150 foolproof recipes for the best-tasting breads ever. All the easy-to-follow recipes were developed specifically for electric bread machines by professional baker Madge Rosenberg, who loves the ease and surefire success the machines give to every home baker. These loaves are guaranteed to taste asgood as they look. Ideas cover the entire culinary world of bread baking, fromSimple Sourdough and Granola Raisin Bread to Swedish Limpa and Salt-freeTuscan Bread. Tips for all current machine models are included, along withhelpful information on ingredients, easy how-to, problem-solving advice, and the, best recipes ever for all the basics plus creative ideas such as Rosemary-Whole Wheat Bread, Orange Cinnamon Oatmeal Bread, Walnut and Apricot White Bread, and Provencal Olive and Thyme Bread.

Product Details

ISBN-13:
9780060169275
Publisher:
HarperCollins Publishers
Publication date:
11/28/1992
Pages:
224
Product dimensions:
(w) x 6.87(h) x 0.71(d)

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Read an Excerpt

Bananas and Cream Bread

Good warm or cool, this mildly sweet bread does well as a coffee cake and as a sandwich bread AM cream cheese or cottage cheese filling Since the ripest bananas make the best bread, you can use up your soft bananas here.

1 1/4 teaspoons active dry yeast
2 cups bread flour
2 tablespoons wheat germ
2 tablespoons powdered milk
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon grated nutmeg
1 tablespoon vegetable oil
3/4 cup mashed ripe banana
1/2 cup sour cream or plain yogurt
1/4 cup water
1/2 cup raisins or chopped nuts (optional)

Add all ingredients except the raisins or nuts, if included, in the order suggested by your bread machine manual and process on the basic bread cycle according to themanufacturer's directions.

At the beeper (or at the end of the first kneading in the Panasonic or National), add the raisins or nuts.


Whole Wheat Swiss Cheese Bread

A crisp crust envelops this moist bread studded with holes left by melted Swiss cheese. It is okay to use leftover cheese in your fridge, those last bits that are a little dry, as long as they aren't moldy, Sikes of this bread make sensational sandwiches with lettuce, tomato, sprouts, and scallions — or just ham. For an hors d'oeuvre: Slice bread thin, cover with mustard and thinly sliced ham, roll up, and cut into pinwheels.

1 1/2 teaspoons active dry yeast
1 cup plus 2 tablespoons bread flour
1/2 cup whole wheat flour
1/2 cup cracked wheat flour
2 tablespoonspowdered milk
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon vegetable oil
1tablespoon very sharp mustard
3/4 cup plus 2 tablespoons water
1/2 cup grated Swiss cheese

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions, Eat warm or cool.

The Best Bread Machine Cookbook Ever. Copyright © by Madge Rosenberg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Meet the Author

Madge Rosenberg, owner of Bakery Soutine, a top-rated New York bakery thatsupplies many of the best restaurants and gourmet shops in Manhattan, hasbeen developing creative ideas for the oven for more than twenty years.

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Best Bread Machine Cookbook Ever 3 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
I have made two receipes from this book. I made Hot Cross Buns and Brioche. Neither recipe was successful, although I carefully followed the recipe. Both recipes were too wet by far and yielded a batter rather than a dough. Comparing the recipes in this book to other recipes for hot cross buns and brioche showed that the amount of flour in other recipes was much greater in proportion to the liquid.
Guest More than 1 year ago
I set up camp at my local bookstore before buying this book. I looked through every bread cookbook that they had and this, by far was the best. I don't say this lightly. My criteria is: (a) MOST recipes in this book do not require any preparation other than measuring ingredients; (b) basic ingredients are featured -- you won't need to go all over creation to find what you need; (c) these are bread recipes you will actually want to make and eat more than once; (d) you don't have to be a baker or a great chef to succeed with these recipes (ask me how I know); (e) even the book itself is designed practically -- with sprial binding. Five years later, the book is still my main reference book for all of my bread recipes. I ask you, when is the last time you actually made almost every recipe from one of your recipe books? I loan this book out at least once a year. Now I'm here to buy a copy for my mother so she can enjoy it, too! (And so I can get my copy back!)