Bread Machine Magic, Revised Edition: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines

I have ordered several bread machine cookbooks on Amazon and I have found wonderful loaves come out of my bread machine with this one...in fact the Jalapeno cheddar is one of our favorites (but we alter the recipe a bit for special diets--great thing about bread makers...you can!). That one is wonderful for sandwiches and a good side for a Southwestern meal.We have a 2 pound bread maker and I was pleased that this included recipes for the larger loaf machines, as well as the medium, and small loaves...every recipe lists measurements for a small, medium, and large loaf.There is a VERY wide variety of breads and it also includes easy doughs to finish into rolls, etc. The book has 138 recipes total. It even has a great recipe for soft pretzels! So you are sure to expand your thinking in terms of what you can do with your bread maker.Here are some other examples:Multigrain buttermilk breadHoney Whole Wheat BreadWhole Wheat Pita BreadAuthentic French BreadDill BreadButtermilk Cheese BreadRussian Black BreadOrange Coconut Sweet RollsTomato BreadBeer Bread......and lots more in between!That said, I am an "extreme" cookbook collector but this was the first cookbook I had ever seen that, on some recipes, didn't give you an exact measurement. Any baker knows that you have to be pretty precise on baking ingredients...so much so that commercial bakers use weights just to be exact. Now, I wouldn't want weights in my cookbook, but this book will say things like "1/8 to 1/4 c milk" on a recipe for a medium loaf. That's a pretty big difference. Or odd measurements like "7/8 to 1 cup buttermilk" 7/8? What cookbook gives you things like that? Another is "1 1/4 to 1 3/8 c water". And how do you decide which way you should go since you aren't making the recipe up on your own...you are using a cookbook to get it exactly precise?Because of that, I wondered if these weren't exactly "tried out" prior to printing, but perhaps came from variations of other recipes?It does say you need to watch your bread if it kneads and if it appears dry to add the extra liquid...but lets, face it, we buy the bread machine to dump in the ingredients and let it do all the work while we do something else and we know it can do this easily and well.Still, the recipes are great. I use whatever ingredient measurement sounds most "normal"...if it says 7/8 to 1 cup I add a cup. And I should note this isn't on every recipe that the author does this...also, it's usually only one ingredient on any given recipe, not all ingredients. Typically she'll have the variation in measurements on the liquid. Apparently, my way of figuring out the measurement works (the one that sounds most normal(!))...we haven't had a bad loaf yet. They've all been great. So perhaps I've been lucky or that variation doesn't make so big of a difference after all? I don't stand and watch my bread maker knead in order to work out the proper amount. That defeats the purpose somewhat in my opinion.If you aren't a fan of the cookbooks that ask you to add in wheat gluten, you won't need to here. Of course you can always add in anyway but some cookbooks call for it and it's not always easy to find.Know going in: If you like photos, there are none here. I'm okay with that...most loaves look fairly similar but if you need the visual, this may not be the book for you. Also, it's printed on regular paper like a novel would be written on...not slick or easy to wipe. I LOVE LOVE the fact that the author listed the nutritionals for each loaf. I can NEVER find that in bread cookbooks and they can vary quite a bit so if you are someone who watches your intake, it does help and that's a huge bonus in my book.Conclusion: Though I wished further testing would have been done to work out the science behind the perfect loaf with precise measurements and I would have preferred some slick pages, I still love this book because it has some great flavors and it has the calorie, fat, etc content too.

I've always preferred to eat bread with substance to it. I never could stand common white bread. But at five bucks per loaf for "artisan" breads paying that much for bread seemed a bit extravagant. Maybe bread machine bread isn't as pretty, but you can get the same quality for much much less "dough". (Pun intended)When the economy tanked last fall I decided to do two things. Get back into sewing by purchasing a new sewing machine and made some garments and in March of this year I bought my Breadman Pro and ordered this book at about the same time. I've made several of the white and whole wheat breads found in this book and they have all been super. I've made the 1.5 pound loaves as well as the two pound loaves. They have all come out beautifully.These are the ones I've made with great success:Brown Bagger's White Bread. This has a bit more substance than your usual white bread. It has wheat germ, egg and potato flakes. Very, very tasty!Debbie's Honey Whole Wheat Bread. This one is nice, but I'd use the milder whole wheat white flour if you make this one. This is the only one I had problems with.Daily Bread. This one almost an entire meal in a thick slice. This one uses whole wheat flour and sunflower seeds and wheat bran. I smashed the sunflower seeds before placing them in with the flour and bran. My husband inhaled this one. This one will become part of my regular rotation.Marilyn's Everyday Health Bread. This one is another "meal in a slice of bread". I used a combination of wheat bran and wheat germ in it.The Oatmeal Banana Bread is also spectacular as long as you use bananas that are so ripe you pour them out of their skins!I've not yet explored the vegetable and fruit breads. I'm still trying out the white and wheat breads in this easy to follow cookbook.Using the recipes in this book even the busiest person can create their own artisan breads for pennies.

I have owned the first edition of the cookbook forever. It finally fell apart from use. This edition includes all the older recipes and 130 newer recipes. A "Specialty Breads" chapter includes hamburger and hotdog buns, pretzels, cocktail rye loaves, pita bread, soft bread sticks, English muffins, ham & cheese& broccoli calzones, Another chapter includes sweet breads and coffee cakes, including coconut-pecan rolls, caramel sticky buns, orange coconut sweet rolls, gooey orange rolls, Also a chapter on fruit breads. I bought a used bread machine for $10.00 in a thrift store. I use the bread machine for kneading, then take out the dough after the first rise, put it in a pan, punch it down, let it rise and put it in the oven. With the bread machine recipes all the ingredients go in the machine at one time. The machine mixes, kneads, and makes it rise. The only work the baker has to do is gather the ingredients, measure them, and dump them in the machine. Voila! I have tried all the basic breads and liked them all except oatmeal pita bread. Oatmeal pita-not a good idea. One very serious criticism is the author's use of measuring in eighths of a cup--1/8,5/8, and 7/8. Measuring cups do not come in 1/8 cups. So I inserted these measurements in the inside cover of the cookbook:1/8 cup = 2 Tablespoons5/8 cup= 1/2 cup + 2 Tablespoons7/8 cup= 3/4 cup = 2 Tablespoons.I own lots of breadmaking cook books, even a breadmaking encyclopedia. But this is the cookbook I really use.So with a thrift store bread machine I can make the most heavenly homemade bread and its so simple. I suggest you use King Arthur bread flour if available (usually at Walmart) unless all -purpose flour is specified. Once you start making homemade bread you won't stop.

Should keep me busy for awhile, a lot of recipes that look great to try. Tried one so far and came out as expected.

My mum gave me her old breadmaker this summer, there was a few recipes in the instructions but i think the amounts of ingredients were translated wrong so the results weren't great. I tried searching for recipes online without much luck, and then i found this book. I bought it first as kindle edition, then realized it's a bit awkward having a cookbook on kindle so bought the paperback as well. It's brilliant. My breadmaker is for 1lb and 1.5 lb, the recipes in the book are all given for 1 lb, 1.5 lb and 2 lb, so there is no need to calculate anything. It also appears very well researched, the writers tried all of the recipes, which is reassuring. There is a variety of recipes, white breads, wholemeal, rye, with vegetables or sweet, also recipes for doughs, so the ingredients can be put in, the breadmaker mixes and rises it, and then you can take it out and continue. i think it's a great book , i don't really like supermarket breads because of all the additives and softeners and so on, and it's so easy to put all the ingredients in the breadmaker, takes five minutes. so far over the past few weeks i've done mainly wholewheat breads, wholewheat with rye or seeds, and yesterday i've made jalapeno and cheddar bread - i simply grated asda's mexicana cheddar i it, and it was perfect, also replaced half the white flour with brown bread flour without any bad effects. we ate nearly whole loaf straight away.I'm in the UK, so using either Tesco fast action dried yeast or Allisons dried yeast. The breads are rising quite fast and once even collapsed, so when making plain bread with no seeds or cheese or such, i put tiny bit less yeast.There are some breads with ingredients that might be difficult to get in the UK and some that i know i won't make, like rye with sauerkraut but this is the case with every cookbok i got, some recipes i love, and some i wouldn't touch with a pole. Anyways, i highly reccommend this book to everyone with breadmaker.

Wonderful book for beginners and other, great easy recipes, wonderful variety good for 1lb up to 2 pound loaves. Would recommend for sure.

It contains just about all the information, and every recipe, you'll need to get the most out of your bread machine maker, no matter what brand. Highly recommended!

Was just what I wanted

Good book!