The Ultimate Bread Machine Cookbook: Family Recipes for Foolproof, Delicious Bakes

Great recipes, all with color photos. Easy to read. I bought the spiral bound version and am so glad I did. Just made "Steakhouse Brown Bread" and tossed some raisins in for fun. My husband loves it.

I am not a novice bread baker but I am relatively new to the bread machine. I hated going towards the bread machine since I felt it was "cheating" and majorly lacking from the soothing therapy sessions of hand kneading and forming beautiful homemade loaves of rustic bread....however I am a busy mom and as life has gotten busier and busier the older the kids get and the more expensive grocery store bread is getting I found myself reaching for a bread machine. I have a Zojirushi bread machine. I started with the manual recipes and they turned out more impressive than I had originally expected from a "machine". I then reached for another recipe book and the breads turned out okay- hit or miss a little bit. I did an extensive review online and found this book and purchased it. I am incredibly impressed.I have made many recipes so far (have not made any of the sweet breads yet) and every single one of them have turned out PERFECT! She was right in the beginning to advise first making the 1.5lb loaves to make sure the recipe worked. As tempting as it is to make the bigger 2lb loaves for "more bread", the 1.5lb were the perfect size for fitting in the toaster. If you are making bread to slice at the table with the meal the 2lb isn't bad but overall we found the 1.5 to be the perfect size for us for toaster use, sandwiches, grilled cheeses, and general bread use. The bread turned out soft, moist and perfectly risen every single time.I appreciate (as a frequent bread maker and baker) the use of weights instead of just measurements. The weighing of items creates a recipe easily duplicated time and time again without flaw. I am also a tweaker of recipes and found the recipes she provides can be tweaked to your liking a bit.My two every day recipes are her Milk and Honey Bread- We do light crust and it is perfect for every day white bread, amazing for French Toast. Light, fluffy, and full of flavor. I love buttermilk so I end up using about 150-160G buttermilk and add water to equal 240G. I add an additional gram of honey and a total of 9G salt. Result is magnificent buttermilk bread. No more store bought bread for me here! So good even my picky and foodie of a young daughter has declared it to replace her store bought buttermilk choice! Win Win!!!!The other daily bread is the Steakhouse Brown Bread- this is also on the light crust setting and 1.5lb loaf. It is your perfect whole wheat sandwich bread. Thicker than the buttermilk but still fluffy. It makes a mean grilled cheese or toasted for Cowboy Toast (Toad-in-a-Hole). I add an extra 2G cocoa and up to 8G salt total. I have also successfully added chopped nuts to this bread! Highly recommend.The close runner up to these two has been the Farmer's Market Veggie Patch Bread. WOW just WOW. this was sooo good. More work than the previous two with mincing up veggies but the taste is amazing. I added an extra green onion for pizzazz! Spread some cream cheese over or serve dipped in soup- taste bud party.Her recipes are incredibly easy to follow to the point that you really can't mess up especially if you follow her weights and recommendations in the book. Even not being a novice, I found her extra tidbits of information very helpful. With my machine I can even set all the ingredients in the pan, place in machine and set the timer at night to make the bread in the morning and have it warm as I wake up. Her recipes all have proven to be successful with this method as well as set and go right away. Novice or not, buy this book!!!!

I am enjoying the bread maker. The recipes are extremely easy and the breads are turning out good

This book is very informative, pictures are great and recipes given are clearly stated. You are also given other general information. I bought it for a friend just starting to make bread and suggested she read it through.

I own a Zojorushi Virtuoso Plus Bread Machine which comes with some sample recipes to get you started, but none of the recipes are anything out of the ordinary. I wanted more, and more is what I received with this book. After having bought other books, and after having been disappointed, I was complete wowed with this one. Tonight I made my first recipe, Brown Sugar Oatmeal Bread. I wanted to start simple to see how it goes, and I was so happy with the result! The recipe was outstanding, especially combined with tips from the King Arthur Baking website. They use my same machine, and tonight, combining the recipe from my new book with tips from KAB, I ended up with a perfect loaf of bread. I am so excited to try more recipes, and I think I will be using my bread machine a whole lot more. I cannot wait to try the other functions, including the dough function. I should mention that the author provides the amounts for both a 1.5 and 2 pound loaf. In addition, she also provides traditional American measurements along with gram measurements, which is what I use and love. The author has thought of everything. I have a great feeling about this book, and, if you have been searching for a great book, I think you might love this one too.

The media could not be loaded.  **EDIT at end of review.** I’ve had the same bread machine since 1998, and it works to perfection (not sure what I will do when this old Toastmaster bites the dust; I will probably legit cry). It came with a recipe book, and it had so many breads I never used another cookbook. That said, I often had to tweak the amount of flour vs. liquid to get the perfect dough ball within the first five minutes. No biggie, except for using the timer function. It’s nice to put all the ingredients into the machine the night before so you have a fresh loaf to eat for breakfast, so I need recipes that don’t need adjustment.All that to say, I recently purchased this book and tried two recipes from it. For both, I used the timer function the night before, and both loaves turned out perfectly. No recipe tweaking necessary. I baked the steak house brown bread and the brioche. The brioche recipe isn’t a “true” brioche, that requires a whole stick of butter and overnight resting of the dough, but the loaf was light and fluffy, and will make good French toast.What makes this book very nice is the pictures of each recipe. I adore cookbooks, and collect them regardless of whether or not I make anything in them. This book gets high marks for being both pleasing to the eye, as well as having creative, workable recipes. Well done!EDIT: I’ve now had time to make several of the recipes in this book, and there have been some major flops. I’ve never had a bad loaf in this trusty machine before, so it’s not the machine or the baker. The ones that use unique ingredients and have been just blah were: Savory Sweet Potato bread and the “Best” Banana bread (which definitely wasn’t, in fact it was just weird). The all-out complete fails were the Caraway Rye bread (which turned out TWICE like a brick, despite weighing the ingredients), and the Speedy Sourdough Loaf, which was dense and never rose. Made me upset to waste 2 cups of my beloved starter, Mitch, who has also never failed me before. The chips in the Chocolate Almond bread simply melted into the whole thing, and it turned out tasting like nothing special. Better to make brownies or something. Same with the Cranberry and White Chocolate Delight. Honestly, you could do those by getting the dough to the mix-in stage, then kneading in the chips and putting it all into a loaf pan and proofing/baking the traditional way, but then why use a bread machine in the first place? Big hassle factor there. I am trying the lemon blueberry bread tonight. We’ll see how that goes. I am a little concerned about buttermilk and lemon juice in a yeast bread. Ultimately, though, your mileage may very significantly from recipe to recipe. The steak house bread is excellent every time, though, so at least that one is a sure fire win. 4/5 stars now because original ingredients are only cool if the recipes work.

I wish there was a couple more simple recipes, but it has a lot of other recipes

I've tried over a dozen recipes from this book so far multiple times, and all of them were great. Another reviewer noted that the rye bread with carroway seed recipe would not work out for them. I tried it this week with no issues.The recipes are well formulated, but best of all, the ingredients are also listed by metric weight! Measuring dry ingredients by imperial volumes is just plain dumb in terms of its inaccuracy. Being in Canada, the main cookbooks available to us are those written with an American audience in mind, so it's hard to find recipe books with ingredients listed by proper metric grams. Even some "Canadian" bread recipe books I looked at just used a lazy conversion from imperial volumes to mL. Like, wtf is 130mL of room temp butter? Should I melt it first to measure its volume then let it become solid again? Or just waste my time looking up the conversion from cups to grams of each type of ingredient on my phone?If you prefer to measure ingredients with a scale for the sheer common sense accuracy of it with consistant results, and want a recipe book with a great variety of recipes for your bread machine, this is the only book you may need!

Excelente!! Ya hice mi primer pan y salió hermoso y a mi familia le encantó. Yo solo uso la máquina para amasar porque si lo horneo ahí queda la rebanada muy grande, así que uso el programa de masa “Dough” y ya después le doy forma y pasó a un molde y horneó en horno convencional por 40 min aprox a 180 C La máquina trae su propio recetario pero he detectado varios errores, así que este libro es de gran utilidad y sale porque sale !!

DislikeBread measurements are not in weights only spoons cups etc