(as of May 27,2020 18:20:19 UTC – Details)
Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? When Beth Hensperger, one of America’s most respected authorities on bread, first set out to try, she had doubts. Then she spent hundreds of hours testing all kinds of breads in a bread maker, and her answer turned out to be a resounding "Yes!"
In this big and bountiful book full of more than 300 recipes, she reveals all the simple secrets for perfect bread, every time. No matter how you slice it, Beth’s brilliant recipes add up to a lifetime of fun with your bread machine!
- Whole Wheat Bread
- Gluten Free Bread
- Sourdough Bread
- Nut Bread
- Cheese Bread
- Pizza and Focaccia
- Coffee Cakes and Sweet Roll
- Chocolate Bread
From the Publisher
Chuck William’s Country French
Tane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
1 1⁄4 cups water
2 1⁄4 cups bread flour
3⁄4 cup whole wheat flour
2 teaspoons gluten
1 1⁄2 teaspoons salt
1 3⁄4 teaspoons SAF yeast or 2 1⁄4 teaspoons bread machine yeast
Recipes from The Bread Lover’s Bread Machine Cookbook
FETA AND SPINACH BREAD
Feta cheese is always associated with Greek cooking. It is a firm white sheep’s milk cheese that crumbles easily and holds its shape during baking. It is stored in brine, so feta should be rinsed in cold water before using. If storing it again, cover it with fresh water. Feta has a strong salty nature, so you don’t need to add as much salt to this dough as to others. Because of its strong flavor, a little feta goes a long way.
Challah is a traditional Jewish egg bread that has no peer as far as I am concerned, because of its delicate cakelike texture. This nondairy version makes a traditional stuffed braided apple and honey bread suitable for Rosh Hashanah. Some bakers like to use two or three different types of apples in their fillings, rather than just one, for different flavors and textures. This loaf is baked in the oven.
I love bread made in the beautiful pretzel shape. Whole loaves shaped into pretzels may be unfamiliar to you, but for centuries this has been the shape of bread made for weddings and holidays. Some bakers prefer to shape this loaf into a thick horseshoe instead. Marzipan, also called massepain in French—simply almond paste—is one of my favorite fillings. It is a combination of ground almonds, sugar, and egg whites beaten into a meringue. It is said to have been invented in Milan by nuns. Serve this kringle for brunch with coffee, or tea, and fresh orange juice, and savor every bite.