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The Bread Machine Cookbook V: Favorite Recipes from 100 Kitchens
Readers from across the country present their favorite recipes in this delightful collection. Combined with the best bread-baking tricks and troubleshooting tips, these recipes are perfect for sharing. Each is fully tested on more than 40 makes and models of bread machines.
Paperback
First published July 1, 1994
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Displaying 1 - 2 of 2 reviews
September 10, 2018
I currently have the first three volumes in this series as well as this one; if I see volumes 4 or 7 I’m likely to pick them up, because all of the volumes are very good. They make it easy to use a bread machine to make a wide variety of breads.
From this book, I have already made blueberry oatmeal bread, cranberry cornmeal bread (amazing), and walnut sticky buns (which I intend to make with pecans next).
I also have coconut bread, garlic-dill bread, and hawaiian sweet bread (coconut, pineapple and ginger) bookmarked.
As with the first three volumes, each recipe provides amounts for small, medium, and large loaves, if a loaf is involved. For the walnut sticky buns, the recipe is for twelve of them. I doubt it could be made any smaller and still work, but could certainly be doubled and probably tripled.
Like the other volumes, it includes an extensive section at the beginning with hints on using bread machines and on how various ingredients affect the bread.
The sections are: white breads; fruit and vegetable breads; herb breads; multi-grain breads; and dough cycle breads (rolls, buns, pizza, monkey bread, pita pockets, that sort of thing).
One major aspect that sets this cookbook apart from others is that the author has tested every recipe. Or at least claims to, but I don’t think I’ve ever had a recipe from this series fail, whereas I see what must be major typos or just plain combinations that cannot ever have been tested in other cookbooks, even famous ones.
From this book, I have already made blueberry oatmeal bread, cranberry cornmeal bread (amazing), and walnut sticky buns (which I intend to make with pecans next).
I also have coconut bread, garlic-dill bread, and hawaiian sweet bread (coconut, pineapple and ginger) bookmarked.
As with the first three volumes, each recipe provides amounts for small, medium, and large loaves, if a loaf is involved. For the walnut sticky buns, the recipe is for twelve of them. I doubt it could be made any smaller and still work, but could certainly be doubled and probably tripled.
Like the other volumes, it includes an extensive section at the beginning with hints on using bread machines and on how various ingredients affect the bread.
The sections are: white breads; fruit and vegetable breads; herb breads; multi-grain breads; and dough cycle breads (rolls, buns, pizza, monkey bread, pita pockets, that sort of thing).
One major aspect that sets this cookbook apart from others is that the author has tested every recipe. Or at least claims to, but I don’t think I’ve ever had a recipe from this series fail, whereas I see what must be major typos or just plain combinations that cannot ever have been tested in other cookbooks, even famous ones.
November 8, 2022
great recipes
Displaying 1 - 2 of 2 reviews