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| The Bread Lover's Bread Machine Cookbook | 
 enlarge | Author: Beth Hensperger
Publisher: Harvard Common Press
Category: Book
List Price: $21.95
Buy New: $11.78
You Save: $10.17 (46%)
New (25) Used (12) Collectible (1) from $11.78
Avg. Customer Rating:  105 reviews
Sales Rank: 1106
Media: Paperback
Number Of Items: 1
Pages: 643
Shipping Weight (lbs): 2.9
Dimensions (in): 8.7 x 7.8 x 1.8
ISBN: 155832156X
Dewey Decimal Number: 641.815
EAN: 9781558321564
ASIN: 155832156X
Publication Date: September 1, 2000
Availability: Usually ships in 1-2 business days
Condition: Ships immediately! Perfect and New! 2000 Paperback.
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| Customer Reviews:
 My bread machine BIBLE! December 2, 2008
Oh, my! What delicious homemade breads I produce using this cookbook! Not only are the recipes fabulous, but Beth Hensperger has also done a fantastic job with the educational portions of the book as well.
The book opens with a section explaining bread machines in general, followed by a section about the process of bread making. She explains how different flours and other ingredients affect the loaf, and tells you what to expect of your machine. Interspersed among the recipes, the author adds a page or two of helpful information pertaining to the type of recipes in that chapter.
Our family absolutely loves the breads I have made using this cookbook. I think our favorite white bread recipe so far is Sour Cream Bread (page 53.) It is incredible! Other favorites are the Cornmeal Honey Bread (page 148) and my favorite whole-wheat recipe, White Whole Wheat Bread (page 127.) With more than 300 recipes to try, it will be a long time before we have tested them all.
One thing to mention - I have a Panasonic bread machine and I use only King Arthur flour and Fleischman's instant yeast. That combination always produces a loaf that rises too high using these recipes. I have cut the yeast back to the "SAF yeast" proportions the author gives, and have cut the vital wheat gluten back a bit as well (King Arthur flour has a higher gluten level than some others.) Doing so has helped the loaves come out perfectly.
I can't say enough good things about this cookbook. If you buy only one bread machine cookbook, let this be the one!
Wonderful Recipes November 16, 2008
Baking is my thing, even though I must cook everyday foods to survive. Because I have limited shelf space, and because I want to simplify my life, I only keep those cookbooks I use and treasure. This is one of those books. I love the recipes in this book!! They are accurate and produce consistent results. If you like glossy pictures in your cookbooks then this book is not for you, but if you want easy and tasty recipes then this is the best book in the market.
In reading some of the negative reviews I would like to comment that perhaps the fault does not lie in the recipes, but in the cook. Successful baking requires quality ingredients, careful measuring and correct temperature. Of all the ingredients used in bread baking the most important is of course the flour. Not all flours are created equal, they vary in protein content and moisture. Protein helps give structure to the dough, a soft spring wheat, low protein, flour (White Lily, Wondra) is good for cakes, a high protein winter wheat flour (most bread flours) is good for breads. The moisture content of the flour determines the amount of liquid to be added to the recipe. I have found Gold Medal and Pillsbury flours have a higher moisture content than other flours and require slightly less liquid. So try the same recipes using a different flour, and check the dough before the machine goes into the bake cycle and adjust accordingly..... too wet, add flour; too dry, add liquid. Lastly, always use the same brand of flour and learn to work with it. I use King Arthur flour exclusively for consistent results.
I know some of the info in this review is not necessarily about the book in question, but the info may be helpful to someone having difficulty in achieving consistent results in the baking process.
Never bake dry bread again! November 7, 2008
2 out of 2 found this review helpful
I love whole wheat bread. I had tried to make soft moist whole wheat bread for months before buying this book. I got recipes for the oven and converted them to the bread machine, and I got recipes for the bread machine and used them "as is". I tried bread cook books, bread machine cook books, and the internet. Every time I baked whole wheat bread it turned out dry and hard.
Since I've gotten this book I haven't made a dry hard loaf of bread. The instructions are so easy to understand, and make such great bread. I can make bread with any kind of flour I want and it turns out soft and moist. This is a must-have for any bread lover!
 Tremendous Effort, A Bit Overkill Though. October 24, 2008
2 out of 2 found this review helpful
Wow! What a large bread-book! This is a must have if you are a serious bread machine person. It is loaded with lots of information regarding a wide spectrum of breadmaking. The recipes are abundant. This is the kind of recipe book that you read in bed at night and imagine cooking the next morning. But overall, the tremendous amount of info can be overwhelming at times.
If you prefer simple little cookbooks that get to the point quickly and can be laid upon the counter while measuring, this may not be your best choice. The text and lay-out are often busy and sometimes difficult to focus on.
I prefer simplicity, lucidity and spiral spines in my recipe books.
This particular bread-book reminds me of that creepy white guy with glasses on the Food Network, you know the guy, the one who provides all the history and scientific reactions behind the food but in the end you don't really care.....you just want to see it and eat it.
The Bread Lover's Bread Machine Cookbook October 18, 2008
1 out of 1 found this review helpful
This is the best bread machine cookbook that I have tried. Tasty and easy to follow receipes that are perfect everytime.
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