The Complete Bread Machine Bakery Book

by Richard W. Langer

Book Overview

With today's electronic bread machines, a fresh loaf of bread is as easy to make as turning on an electric coffeepot. With this collection of more than 60 recipes for traditional and original breads... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0316513032
• ISBN13: 9780316513036
• Release Date: May 1996
• Publisher: Little Brown and Company
• Length: 320 Pages
• Weight: 1.36 lbs.
• Dimensions: 1.3" x 7.2" x 9.5"
• Age Range: 13 years and up
• Grade Range: Grade 8 and higher

Customer Reviews

wide assortment of good recipes

My favorite bread machine recipe of all time is the Seven Grains Bread in this book (p 36). It is dense, robust and chewy. No need for butter, very satisfying. This is also a great book to get if you want to try an assortment of ethnic and unusual recipes. They have Hungarian potato bread, Swedish saffron bread, quick breads such as teff nut bread, lots more. Easy instructions.

Instant Favorites from Langer (again)!

Of all our bread machine books, Langer's has provided more favorites than any other. Who'd have thought that semolina flour would make such great bread --no one could resist the sesame-semolina bread. A review here has been delayed for too long because each bread I've tried has been an instant favorite leaving little motivation for trying more recipes. So far I've never had a failure with a recipe, although I've needed to make an adjustment now and then, such as adding a bit of liquid to offset the dryness of flours in our dry air, or replacing a tablespoon or two of the flour with pure gluten flour to compensate for the weak flours found in Western markets. Part of learning to use a bread machine is learning to make such adjustments and to evaluate the dough while it's being kneaded by the machine (there's an excellent discussion in an early chapter) --it's a pity so many books pretend that good bread will always follow a by-the-numbers adherence to the instructions. My one criticism of this book for a beginner is that suggestions for evaluating a dough and making adjustments are too often separated from recipes.I don't know that I'd recommend _any_ book to be used alone by a breadmaking or bread machine beginner, including the manuals that come with the machines, but Langer's book will certainly be one of the most useful adjuncts to the manuals. It's become my favorite of the several books I've received since being given a bread machine, and I'm giving a copy of it with every bread machine I buy for a gift-- in the hope that Langer's immense appreciation of bread and freewheeling love of experimentation will sustain a beginner's breadmaking beyond the manuals and beyond the first disappointments (inevitable to any bread machine beginner regardless of the recipes he uses). The array of European-style breads and especially rye breads is especially tempting. The book goes far beyond table breads with many sweet yeast and quick breads and other fascinating concoctions.As always, Langer instructions are clear, the asides (especially the descriptions of bread experiments which didn't make the book) entertaining, and the illustrations by Susan McNeill pleasing and encouraging. There is an extra: somehow Langer has persuaded his publisher to achieve the perfect cookbook format: spiral bound pages within a hard board cover. It's the best of two worlds: the widely wire-bound pages open perfectly flat and the cover protects the pages --and there is a spine for the title so you don't lose the book on the shelves.

If you know your bread machine well, this book's a gem

I signed out a copy of this book at my local library, and I regretted taking it back! I can't wait to receive my own copy. Since manufactured breads (all of them) include High Fructose Corn Syrup (which the body stores immediately as fat), my husband and I have decided to put our bread machine to work, and we have made dozen of whole grain loaves that rivel the very best store-bought! Mr. Langer's book opened up yet another chapter for me, providing outstanding recipes that are, granted, experimental, but definitely tastey and well-tested--from breads to biscottis to cakes. Each and every recipe I tried from this book worked beautifully. If you know your machine well, you'll find this book a gem. If you still struggle with your machine, spend some time with the breadbook that came with the unit first. Since each machine brand is a bit different, it's worth the time to get to know its quirks. Once that's done, the world of breads is all yours. And this book is a terrific atlas!

Best bread machine book I've used

I like this book so much that I'm ordering the third copy to give to friends and family. The recipes are much better than any in my machines book and all the ones I've tried have come out very well. I have tried many different types of bread from the book and all come out tasting as described and as I expected them to. I have made some loaves that I didn't like and will not repeat, but that was because I didn't care for the taste, not that the recipe didn't work as described. I don't care so much about the looks of the loaf as the flavor, so don't feel that having a loaf that is not picture perfect is very important, I'm much more interested in the taste. Other facts in this book's favor are the simplicity of the directions and the variety of bread types given. If a difficult to find item is used in a recipe, he gives sources for it. Also is very good about identifying optional items right there in the recipe, not at the end after you've already added them and regretted it. Am in the process of ordering another copy to give a friend who just bought a machine.

Great, Creative Recipes

I was given this book and a bread machine for christmas, and since then I've had a ball with both. The recipes are delicious, and for the most part turn out pretty good. This is a good book for sparking one's own imagination as well for things to try in the bread machine.