Easy Bread Machine Recipes: For 1, 1/2 & 2 lb. Machines

by Sterling Publishing and Rob Wanless

Book Overview

These are the simplest, quickest bread machine recipes anywhere. Comes with instructions for basic breads and a host of others, including rolls, pastries, and fruit-and-vegetable breads. Try delicious... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0806997001
• ISBN13: 9780806997001
• Release Date: June 1997
• Publisher: Sterling
• Length: 128 Pages
• Weight: 0.51 lbs.
• Dimensions: 0.4" x 6.0" x 8.9"

Customer Reviews

My "Go-To" Book

This is the book I go to first when looking for a good bread recipe. The Simple Butter Dinner Rolls are the best. I like having a choice of recipes that use just the bread machine or use the bread machine's dough cycle and then call for manual finishing. I highly recommend this book to everyone!

The title of this book describes it perfectly

Rob Wanless says in his intro that all other bread books are "superflous" and he's right. Most of my other bread books are not used now I have this one. I usually find no problems with his way of measuring flour etc unlike the first reviewer and I'm an Australian too. There are so many breads in this book my family loves - Italian Bread, Rob"s Sourdough Rye, Sesame Onion Board, Roman Stones to name just a few. I've never had a failure. I highly recommend it. I would love to here from other bread bakers!

Great range of recipes for machine or machine + manual bake

This was a really useful addition to our kitchen library, to complement our breadmaker. We have made the Challah, Yule Kaga, Bagels and oatmeal breads and all have been pretty good.The only drawback is that it uses cups as measures for quantities of dry ingredients and not actual metric or pounds and ounces. It is very easy to vary exactly how, much you pack into a cup. Given that quantities have a crucial outcome on whether you get bread or bricks, this was the only down point of the book for me. I'm assuming that Rob Wanless is using American cup measures. If an postscript from Rob, clarifying his cup equivalents defined as US metric grams could be published, I'd be very grateful. That way I could easily convert the recipes to Australian metrics.Alex