The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine

This is an excellent value for the price and I can't recommend it highly enough. With around 300 recipes for bread ranging from white to wheat, sourdough to rye, egg to dessert breads, and with recipes from all over Europe, the United States, and different periods of history (the Indian Graham Bread is a treat, even for those who aren't Colonial America lovers) you get a lot of recipes with very little space wasted by unnecessary color photos. Many of her breads can be made entirely in the breadmaker and consist of only two steps (put ingredients in and turn on machine, and then take out when done). For those who want more of a challenge, there are also a number of recipes that require being shaped and finished in the oven. In short the recipes range from very easy to those with more steps after making the dough in the breadmaker (baking in oven, making a biga ahead of time, shaping dough, etc). I have found that many of her recipes work very well without any adjustments, but keep in mind that all machines are different and you will probably need to experiment a little. I will admit that I had some trouble at first with the recipes here. And there are some like the sourdough recipes that I just can't get to work. Don't be discouraged. You should realize three things. First, all bread machines are different and the author right from the beginning tells you that you may need to adjust certain amounts of liquid or flour depending on your machine's manufacturer. Second, and related to that, you need to carefully measure out your ingredients, especially the water and flour. I am pretty impatient with recipes and not a careful measurer. Slow down and make sure you carefully measure out your ingredients and, as she tells you at the beginnig, adjust flour or water as necessary during the kneading cycles. And this leads to my third point, you should read the beginning of the book, or at least glance at it. The author provides tips about individual machines that will save you much heartache, and, should something go wrong like your loaf collapsing she gives you a detailed analysis of what probably went wrong and how to fix it. She then goes into seven different types of bread that you will cook throughout the book in a very detailed way that will help you later with her other recipes, many of which have many fewer steps. Additionally, don't be alarmed if you see some of her recipes require many steps, "esoteric" flours or ingredients you've never used before (barley or semolina flour), or require you to finish baking in the oven. Never fear! Most of her recipes require only the most basic ingredients that you'll already have if you bake often already (well besides bread flour and bread machine yeast perhaps). I have slowly acquired such things as wheat germ, gluten, barley flour, rye flour, semolina flour, etc. as I have worked my way through the book. Don't get stuck on just the white breads (which are great), but keep going into the wheats, ryes, and multi-grains. You won't regret it. I use a Sunbeam (entry level) machine and I've discovered a few things about it: (1) Always check the dough during knead cycles to see if it needs more moisture (recipes with fatty milks often seem to need a bit more). The author recommends that some machines regularly need a tablespoon more of water (or less of flour) and my machine seems to need more water about 1/3 of the time I use it. (2) Carefully measure ingredients. (3) The "dark crust" cycle is jut way too hot and should never be used. (4) The 1 1/2 lb recipes work well, but the 2 lb recipes would overflow the machine. As you can see, none of the errors that resulted from these problems were the author's fault, it was either me or the machine. I attribute my inability to make some of her recipes, such as the sourdoughs to Central Virginia apparently not being a great place to buy sourdough starter yeast (the homemade ones just don't work for me) and my inexperience with making sourdough starters. As mentioned above, my machine runs rather hot so making some of the smaller 1 lb breads or trying to use the dark cycle called for in her recipes is difficult because the machine overbakes them. My major criticism is that, while pictures are unnecessary for the most part, I would like to have them for the breads that need to be folded/rolled into shapes because I have a hard time visualizing what she wants me to do. I have bought many quality cookbooks from Amazon, from a variety of publishers including America's Test Kitchen and Williams-Sonoma. In terms of the most recipes for your money, you really can't beat this book. The directions are very clear and she provides helpful hints about cooking bread, different kinds of flours/ingredients, and how to store left over bread throughout. You'll learn something new and useful every few pages as you work your way through the book.

I have ordered several bread machine cookbooks on Amazon since we are baking more bread than I've ever eaten in my life lately. Dr. Atkins would hate my family right now with all the carbs we are enjoying. That said, some are great, some fall flat...then some you go to almost every time you make a loaf. This is the one I enjoy the most. I was shocked when the book arrived because it's huge...full of recipes! Because of that, regarless of your taste, you should expect to have more than enough choices...even if you wanted to cook a loaf a day. And quite frankly, we kinda love making a different kind every day.Especially if you have a special diet and want to alter bread recipes in your own machine...now you can. Here are some examples: Butter Bread and loads of other white breads Sour Cream Bread Whole Wheat Cuban Bread Coconut Milk White Bread Honey White Bread Honey Wheat Bread and loads of other whole grain breads Jewish Egg Bread Swiss Egg Bread Tomato Bread Sweet Potato Bread Zucchini Bread Applesauce Bread Cottage Cheese Breads Ricotta and Chive Bread Green Chile Bread Black Olive Bread Balsamic Caramelized Onion Bread Sunflower Oatmeal Bread Toasted Walnut Bread Pecan Raisin Bread OLive Oil Pine Nut Bread Beer Bread California Nut Bread Cinnamon Swirl Bread Hot Jalapeno Bread with Longhorn Cheese Beer Bread with Cheddar Roquefort Cheese Bread with Walnuts or get creative with your flours for a chance of pace like chickpea flour, graham flour (OMG! I love this loaf! It's like the taste of wheat with a lighter texture and creaminess...I LOVE that one.) recipes for great pizzas making dough such as cheese pizza, caramelized onion and gorgonzola pizza,, mediterranean pizza, etc and all kinds of pizza doughs from white to wheat to cornmeal, etc. there is a whole chapter on gluten-free breads Did you know you can make pasta dough in your bread machine? Neither did I. There is a whole chapter on it. You'll never go back. Out of yeast? There is a chapter on no-yeast quick breads. Like your bread with jelly or jam? A chapter on how to make them IN your bread machine. and all kinds of rolls, shaped breads, cinnamon rolls cakes, stuffings, foccacias, pita bread, pretzels... I wanted to give a clear picture by listing some ideas but let's face it, there are almost 700 pages of recipes for which you can use your bread maker. That may seem like a longish list but it's small in comparison! I have yet to have any loaf not work. (Incidentally if you ever continue to have bad loaves check the freshness of your ingredients. I had a friend complain about her bread maker and she had old yeast, old baking soda, old baking powder. Bought new and all loaves were perfect! They do matter.) Know going in: These recipes typically call for wheat gluten. Although my regular grocery doesn't carry it, I order mine dirt cheap on Amazon and it's worth it. We now use it in ALL recipes regardless of cookbook...it really improves the taste and texture even if you thought nothing was missing before. Most recipes have the ingredients for a 1.5 pound and a 2 pound loaf. A few are just for a 1.5 pound loaf but work just fine in my 2 pound loaf machine. Negatives: Maybe it would be too time consuming to do for such a huge book, but I really appreciate that one of my other favorite bread machine cookbooks includes the nutritionals for each loaf/slice including the calorie count. That may not matter to everyone but I do like an overview of what I'm taking in. For those who need photos, there aren't any here, although there are drawings. That doesn't matter to me so much especially since all breads are so similar but I know many like cookbooks with photos. Conclusion: I think it's a must have to add variety to your sandwiches and bread routine. You could get by with just this one cookbook for your bread maker and be happy with the endless recipes I think. Wish they had nutritionals but I forgive them that due to the long length of the book already...but maybe in a revised edition at the bottom of each page??

This is an awesome book! We own the Oster 5838 Express baker bread maker which is one awesome machine(oster and Sunbeam are both owned by the same company Jarden) along with this book! You will have as much fresh bread as you want! We have had this book over a year and the recipes in this book are so awesome! This is a very large book and has great information listed throughout the book, one very helpful list of information is the customer service numbers list which list many of the manufactures of the model of bread machine that you own, no need to have to run to the internet to look this information up (what happen to the days of phone books whew times have changed) Back to the book, there is a know your machine section, making bread section, gluten free breads section, recipe index section, jams preserves and chutney for your bread machine. There is even a section for produce from your garden, orchard and creamery! Whew you have to get this book! There is so much to make and keep you busy! As a matter of fact, we will be purchasing a second bread machine in the near future, so that we can make two loaves at once or jams and pizza dough at the same time so that we can save on time and also have more loaves of bread made at once, yes there is so much to make from this book that we plan to get a second machine.. No yeast quick breads! There is also a resource section for products you will need or may want to use along with your machine.. This book will make a great gift! There are also bread machine bakers hints throughout the book! Whew! fresh bread for the week! Hurry and get your copy! Also I purchased a new copy, I usually purchase used but this time I wanted a fresh copy most of our other books are used, so in other words treat yourself to this book new or used! It is worth it! I also take this book with me sometimes, so that I can get everything we need, this book is huge, so sometimes we also just write everything down and leave the book at homes, it depends on what we are making. Fresh bread here were come!

This book has been great and has taught me a great deal but if I had to do it again, I am not sure I would have bought it. The recipes are great and so is her advice but I feel like the book is poorly laid out and I resent that she only gives you measurements in volume when weight is universally recognized as a superior way to measure for baking. I find the book hard to use too. Her dinner roll recipe (which is awesome) and alternative directions to rolling out the dough are in two different places in the book but she doesn't give a page number to finding the rolling directions. Finally I wrote the page to the alternate rolling directions on the recipe page. She should have done that for me. I find it difficult to find a recipe even the ones I know are in the book. Nothing is given its rightful name. Pulla is called Cardamon Easter Braid. Why couldn't she just call it Pulla like everyone else so I could look it up in the index? With the measurement issue, I am new to baking and I can't tell yet if a loaf needs more water or more flour just by looking at it. It is better for me to have exact measurements as I learn and develop an eye. When I started out on this hobby I bought a scale to insure that I would have my measurements exact but with Hensperger's recipes I have to convert the measurements myself. It can be confusing too. Some bread flour conversion charts differ from others too. She does give conversion advice (not per a recipe but in a separate section) but it is cumbersome to stop and do the math. My ADD kicks in and it is so easy for me to make a mistake. Weighing is so much easier too and so much less messy. She has a great chapter on dough enhancers and she does give directions to use commercially bought "dough enhancer" on a few recipes but I wish she had given advice for which dough enhancer one could use on each of her recipes as an option and how it would change the results. I have used that new Red Star yeast with dough enhancers and was impressed but it is way too expensive. I bought some of the dough enhancer ingredient listed (lecithin, barley malt, ascorbic acid) in Hensperger's book but I wish I knew exactly which ones should (or even could be) used in each recipe. Again that information would have been so easy to give. According to her most loaves can use at least one of the big three of lecithin, malt or ascorbic acid. They make the dough more forgiving. If she had tied her advice to each recipe it would have been more relevant and easier to absorb completely. For all I know this is the best book out there. I only own a few and this one is the most comprehensive. At least she talked about the enhancers. None of her recipes have failed (which is huge) but I wish this book contained more information. If anyone knows a bread cook book that give weight as well as volume and with recommendations of dough enhancers to use with each recipe, I would love to know so I could buy it.

I have been a bread machine user since the very first models came out ages ago. I make bread now, more than ever. This is the first book I turn to for creative, delicious recipes, and troubleshooting. I am a mile high above sea level, and after we moved here, I thought I would never make bread again. The altitude was causing my bread to be disastrous. I first got this book from the library, and checked it out for about 12 weeks. I successfully tried several of the recipes in the book, and my passion for bread was ignited again! I bought my own copy to have forever. Beth takes all the problems and guess work out of bread making, at any altitude. I even contacted her about a baking question, and she answered me within 1/2 hour. How's that for service? The recipes are delicious and rewarding to make. There is only one recipe that I would warn about. It is the one with the crushed sugar cubes. Mixing the recipe as listed damaged some of the non stick on my bread pan and paddles. (I am a freak about keeping things nice, so this was really a downer.) I would change the recipe to making the dough in the pan, sans the cubes,knead them in by hand before the last rise, and then bake the loaf in the regular oven. This will protect your pan, and you will still have that wonderful bread. I have a lot of bread making books, and bread machine books. If you are only going to have one, make it this one. If you have more, get this one anyway! You will use it more than the rest! It is comprehensive, and will satisfy just about any bread baker out there. I hope you try it and like it as much as I do. Blessings!

The Bread Lover's Bread Machine Cookbook This review is for the Kindle version of this cookbook. I have tried recipes from at least 5 or 6 different bread-machine cookbooks, and this is, without a doubt, the BEST one there is (in my opinion!) ;) Every single recipe I've made in this cookbook has been a huge success, and my family has raved about every one. (The crescent rolls - "Virginia Light Rolls" are the family-favorite I think - they are SOOoo yummy! My daughter and I happen to love raw bread dough, and this is the best dough we've ever had!) The cookbook has many recipes, with chapters divided into groups (white breads, whole-grain breads, "rustic" breads, quick-breads, buns and rolls, etc.) and each chapter has a table of contents, so I can find exactly what I'm looking for fairly easily. (There is a detailed index as well, but unfortunately, it is not linked/click-able in the Kindle version.) I also use the Kindle's bookmark and notes features to make notes about recipes I like, or alterations I make, etc. There is also a good bit of "general" information about bread-baking, with helpful info so you can figure out what might be wrong if your loaf doesn't turn out perfectly. There is info about different bread-machine settings as well, and about individual ingredients in typical loaves. I found the info on wheat-gluten and SAF yeast especially helpful, and using them, I can now be virtually guaranteed of getting good results every time I bake. :) I have not found any issues/problems with Kindle formatting in this book. I do make a physical copy of each recipe I use, so I don't have to worry about spilling on my Kindle, or having it turn off in the middle of things. Other than that, it has been no different than using a "real" (paper version) book. (I was concerned about that before getting this, as I hadn't used a Kindle version of any cookbook before)

I bought this book at the same time that I purchased my first bread machine (a Sunbeam 5891). Many reviewers sang the praises of Beth Hensberger's book, and I was excited at getting started with baking bread at home. I was looking to lose weight and eat healthier whole-grain bread with most of my meals. Bread machines have absolutely lived up to everything that I hoped; in fact, I've moved on to a better machine. This book, on the other hand, was a disappointment. Three stars is the most that I can give. I am amazed at the number of 5-star ratings that the book received. While the book does indeed provide a large number of recipes, only 28 use whole-grain flour, and in some of these the whole-grain flour is less than half of the total flour -- sometimes much less. But the worst problem is that the vast majority of recipes in the book contain the dreaded words, "This recipe is not suitable for use with the Delay Timer." In other words, it contains ingredients that cannot safely sit at room temperature for hours before the baking cycle begins. This means you cannot use these recipes for baking bread overnight, ready to wake you at breakfast. It also means that you cannot use them to bake during the day while you are at work, ready to be eaten hot with dinner. I can only conclude that the book is primarily intended for homemakers who will be home 3 - 4 hours after the cycle starts, ready to pull the hot bread out of the machine and let it cool. (While one could bake the bread immediately and leave it in the machine after baking, you would be risking having it dry out. I don't recommend it.) I counted at least 214 recipes that said "This recipe is not suitable for use with the Delay Timer," or required the baker to pull out the dough and bake it in the oven, or required the baker to interrupt the machine cycle some hours after starting and restart. None of these 214 recipes can be made overnight or while you are away at the office. In the Sweet Breads chapter, I did not seen *any* recipes that did not have these problems! Yes, some of the recipes are quite tasty, and the machine does bake them well. But I am rarely able to make them given my busy schedule and tendency to be away from home on weekends. If you believe, as I do, that the real glory of the bread machine is its crockpot-like ability to bake bread while you are *not* home, ready to be served upon your arrival, look elsewhere for your bread recipes.

This cookbook has made me a successful breadmaker in quick order. I made 2 recipes that came with my Oster breadmaker recipe book, but when I received this book, I've only used recipes from it. It is 600+ pages of recipes & info necessary for successful breadmaking, even at 8500 ft where I live. The author talks about bread machines, ingredients, techniques, she walks you thru your 1st loaf, using a starter, delay timer, high altitude baking, troubleshooting & how to fix problems. The recipes are arranged as: Daily Breads: White & Egg Breads; Earth's Bounty: Whole Wheat, Whole Grain & Specialty Flour Breads; Traditional Loaves: Country & Sourdough Breads; All Kinds of Flavors: Made with Garden Produce, Orchard & Dairy; Pizzas & other Flatbreads; Sweet Loaves: Chocolate, Fruit & Other; No-Yeast Quick Breads; Jams, Preserves & Chutneys; Appendix 1: Crumbs, Croutons, Crostini & Toasted Appetizers; Appendix 2: Spreads, Butters, Cheeses & Veggies to eat with your Bread! How's that for all-encompassing! The tabs I've put in my book for quick access (I haven't bought bread since I got my machine & this book a month ago): Cuban bread, Burger/Hotdog buns, Pasta, 3-Seed WW, Pretzels, Whole Grains, Sennebec Bread, Sourdough, Pizza, Flatbread, Breakfast, Holiday, Portuguese, Quick, Cranberry Tea Bread. Favorite recipes are 9-Grain Honey Bread, Pizza dough, Portuguese Sweet Bread which I've given as gifts, whole wheat dinner rolls (my favorite for texture & flavor), Pumpkin Challah, Morning Sicky Buns (cinnamon rolls), Rose Rolls (to die for), I could go on & on. Since I'm at high altitude, I use a little more gluten, more or less yeast depending on other ingredients (read the book), & sub a lot of whole wheat flour & oat bran for health. A few recipes I won't make again: Banana Oatmeal bread tasted like sandwich bread w/hint of banana (good but not what expected), Zucchini Bread, also good dinner bread but not for dessert, & Irish Potato Brown bread was bland. But many more recipes I tried I put 4 1/2 or 5 stars next to & I'm looking forward to trying so many more.

大きさにびっくり。レシピ数３００とはありましたが、４、５センチの厚みで６００ページ以上あり、一まわり小さい図鑑のよう。日本のベーカリー本に慣れた人は本格的で驚くと思います。内容もホームベーカリーやパン作りに関する事、そのパンの由来など全てが載っています。ホワイドブレッドだけでも何種類もあり、めくるだけでわくわくします。１、５斤、２斤用のレシピが記載されています。粉は（洋書全てそうですが）カップ表示です。１カップは（約２４０ｍｌです！）はおよそ１３５グラムなので一斤用レシピ２カップの粉を使うとすると＝２７０グラムと換算できます。（オンスなどの目盛りもついている耐熱の分厚いガラスの計量カップがあれば洋書レシピも怖くありません！）日本でも充分使える良い本です！！それからもう一つ。グルテンを添加するレシピが多いです。が、なくてもおいしくできましたよ。一冊だけ買うとしたらこれなのかもしれません。どんどん読めれば、の話ですが。

This was a bit complicated purchase as I didn’t receive the original parcel. But as soon as I contacted the seller she organized the second delivery without any delays. Things happened but lady was extremely helpful. No I’m enjoying my book !!!!!

Ich backe seit ca. 10 Jahren Brote in einem Panasonic Brotbackautomaten nach Rezepten, die ich in der mitgelieferten Anleitung, in diversen Rezeptbüchern oder auch im Internet fand. Die Ergebnisse waren meist zufriedenstellend, konnten aber die Qualität eines "Bäckerbrotes" nicht ganz erreichen. Beth Henspergers Anweisungen liefern mir endlich perfekte Brote! Von meinen vielleicht 12 Versuchen war nur eines ok, die anderen ganz ausgezeichnet und konnten es mit den "Bäckerbroten" in jeder Hinsicht aufnehmen oder übertrafen sie sogar. Ein kleiner Tipp: Von Beth Hensperger gibt es noch mehr Kochbücher - für den Reiskocher, für den Slow Cooker (Niedertemperaturgaren) und für die schnelle Küche am Abend, die allesamt sehr empfehlenswert sind - und bald wird ein weiteres Buch mit Mikrowellenrezepten erscheinen.

Los amantes de fabricar pan en casa encontrarán en este voluminoso libro muchas interesantes recetas de pan de todo el mundo. Para sacarle el mayor partido convendría hacerse con un juego de medidas americanas ( Tablespoon, tespoon, Cup, etc) que yo ya tengo por haberlo comprado en EEUU, pero que se puede conseguir fácilmente también en amazon.com

Great Book for cooking bread, use it all the time and try out new recipes for and always a successful bake.