The cooks encyclopedia of bread machine baking

by Jennie Shapter

The Cooks Encyclopedia of Bread Machine Baking. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0760724202
• ISBN13: 9780760724200
• Release Date: January 2001
• Publisher: Barnes & Noble Books
• Length: 256 Pages
• Weight: 1.50 lbs.

Customer Reviews

Not just for bread

This book is about using your bread machine to make a variety of breads and pastries. Some recipes use the machine from beginning to end, many use the machine for only part of the process. This is actually an advantage as it takes you beyond the basics. The variety of recipes and techniques shown more than justify the expense of a bread machine, or the hassle of storing it, which might seem excessive if bread alone was your only use. I highly recommend the book. Good recipes, beautiful photos, and a delight to use.

Very, very easy to follow recipes with excellent results.

I have had several bread machine baking books. My general feeling about them , despite having a degree in Chemistry and Engineering is that they were way too hard to follow. Not this book. Add the ingredients in the order specified, start the machine and eat the most delicious bread. I especially recommend the Anadama bread (polenta & wheat), the Maple Oatmeal and the Buckwheat Walnut. I get rave reviews from friends and generally am not able to get through a loaf at work without colleagues stealing a good half of it or more. Best choice for a first book. Also has good descriptions of the grains involved and a fun dessert and a section on savory breads, pizzas, etc.. I like to make the Sage Rosemary bread with two Trader Joe's uncured hotdogs in it. Instant lunch.

A little outdated, but lots of timeless info

I bought a copy of this book a few years ago on the cheap table at the local bookstore. I never used it until recently when I finally replaced my old machine (which was missing the dough paddle when I bought this book and I didn't know it, but I digress...). The only outdated thing about this book is they refer to loaf sizes as small, medium, and large, rather than 1 lb, 1.5 lb, and 2 lb. (In fact, I'm not positive that the three descriptions directly relate.) The beginning includes some timeless info for a beginner about making bread and using bread machines. It explains the difference between types of flours (even rare ones), types of bread, adding extra ingredients (like fruit, cheese, nuts, even meat!). There are pictures of what dough looks like too wet or too dry in the machine and how to fix. The recipes are very diverse, including breads from around the world. My only complaint is that the majority of the recipes have you remove the dough after mixing and shape the bread to bake in the oven. I would have liked more recipes that I can just walk away from, or at least an option on the current recipes to make slight changes in order to leave it to bake in the machine.