300 Best Bread Machine Recipes

I had purchased a bread machine two years ago and with my hectic schedule, I never had the opportunity to even take the Zojirushi Home Bakery Supreme out of the box. Sad, but true. Finally, I wanted to buy cookbooks to show me how to use my machine and to produce bread and not a brick (part of my fear and the reason I never took the machine out of the box). Being new to bread making, I wanted to start off with a method that seemed a little easier to me, with a machine. This cookbook has helped to give me guidelines for recipes, ideas for trying flavors I may not have considered, and a look into sour dough. I like the dark black type on the white pages, easy to see. This has been a good starter book for me as the recipes haven't seemed too difficult. The recipes I have tried have not come out "too wet" like another reviewer suggest. I can honestly say I would rather have too wet than too dry. It's easier for me to sprinkle in more bread flour during the first five minutes of kneading than it is to keep adding water until the dough is moist enough. One must realize that water is not necessarily the only "wet" ingredient utilized in a recipe. Adding more water to a dry dough could potentially make a dense or flavorless loaf, in my opinion. Humidity also could affect wetness or dryness of a loaf, not necessarily the original recipe. I have found bread making is an art which requires many modifications for multiple conditions.

This book is great for anything you can think of to make with a bread machine. Ton of easy to follow recipes and explains terms . and has helpful tips to make your bread, cakes, cookies that help them be a success! Did you know that bread machines use "bread flour"? I didn't. I always used common baking flour and thought that would be acceptable. It explains different settings on your machine and how to use them and helps you understand common terms when baking with your machine...not to mention the full range of recipes to try out. I have not tried any of them yet...but they certainly sound delicious! It is a great book for the beginner bread machine baker....or the seasoned baker. Anyone would very pleased to add this book to their cook book library for easy to follow recipes that sound amazing! Item also arrived quickly and was well packaged and is in very good condition. I thank the seller for their efforts in making this transaction well worth my time and money!

Great collection of basic and unique recipes for my Amazon Basics Bread Machine. Well worth the price. Easy to follow recipes.

👍 measurements in weight Ml. All ml. Not accurate as far as I am comparing to other recipes and info. Not going to give conversion ease I was looking for I may lose more money in shipping than book costs but it’s useless to me

I have bought several bread machine cookbooks over the years but by far this is my favorite. Just a wonderful variety of breads from the basic to interesting combinations of ingredients I would never have thought of. The key to baking a successful loaf of bread is sometimes a little trial and error. A bread recipe is only a starting point. A lot of factors can influence the outcome such as the type of bread machiine, type/brand flour, freshness of the yeast, altitude, humidity levels, etc. I can bake bread using the same exact recipe but if I bake it in the summer when it is really humid I usually need to add more flour as opposed to when I bake in the winter when the air is much drier. The approach that has worked for me is to first try the recipe as written keeping an eye on the consistency of the dough as it is mixing. Looks too runny, add more flour, too dry, add more water until the consistency is correct. I make notes on the page as to what I did so I can replicate it the next time. After trying the bread I will add more notes to the page such as: use more yeast, less sugar, try shallots instead of onion, etc. Using a bread machine to bake bread is so convenient and this cookbook makes it really fun.

We were visiting family. Every night we had a different home made bread(made in a bread maker). My wife and I have a bread maker but only used it every once and awhile. After the 4th day with family, we were discussing all the delicious and different breads. We asked where they got all their recipes from.... Well, this book was the answer. So I immediately order it on amazon. When we got home, it was waiting for us. The book is amazing. It has every kind of bread you could think of. We have made dough for nan, cooked raisin bread, sourdough, a multi wheat, and a few other off the wall breads. We now make at least 1 loaf of bread a week and sometimes two. This book has really upped our bread making game. We love it!

Most of my recipes come off the internet and I’ve had great success with most online bread maker recipes. I thought this book would be great for new recipes ideas that I wouldn’t think to google. However, practically every single recipe has nonfat dry milk as an ingredient. It’s been too hard to locate dry milk during COVID. I wish there were more recipes using whole milk or without the need for the dry milk. I’ve made a dozen other recipes that don’t use dry milk and they are delicious. It’s hard to believe that dry milk is as common as flour in the recipes in this book.

This book has it all! It also has recipes for various sizes depending on your bread machine. I highly recommend it. I bought this one used and I would buy used again in a heartbeat.

Equally good well written book for Novice as well as professionals!

So good I give them out as present to everyone I know with a bread machine!

I like the fact that it gave so many varied recipies. They were easy to follow and did not waste space with too many facts you did not need. I do not have the fancy machine they mention but you can use this book for Hand or Machine baking.

I was sent the wrong book. But the actual book which I have repeatedly taken out of the library has great recipes and is by the same authors. Which is why I wanted to buy the book. But I will try out the recipes in this book. I expect the recipes will be good as well.

I could say that buying the machine was the 'best thing since sliced bread', but I'll refrain! What I will say is that, as a person living on his own, I used to buy supermarket bread, and throw most of it away. Why? Because most mass-produced bread, no matter who the baker, or what reputation they have, is not baked for taste or texture, but for keeping properties and sliceability. I can say that, since baking my own, I have not thrown away anything other than those less-than-perfect loaves, always my fault, after all. My breadmaker is a Panasonic model, it comes with a decent recipe book, which has not only basic recipes, but those that are a little more adventurous, a little more exotic. But there are many areas which are not covered by this recipe book, which is, after all, more a manual for the machine. Enter '300 Best Bread Machine Recipes'. Of course, this book covers basic bread-making, but not to any greater extent than does the manual that comes with the machine. Where the book scores is in being 'american' - that is, it is published in the U S and has many recipes pertaining to that great country. You might have to hunt around for some of the ingredients, perhaps not find them at all, but I have, for example, found quinoa on the shelves at Waitrose, who also supply Canadian Strong White Flour, said by many to be the best for breadmaking. In addition, the book covers sourdough bread, which I'm determined to try, and a number of recipes based upon fruit - again, I'm out to try lemon bread. But be warned, as with many recipe books from the U S, measurements are given in 'cups'. I bought our 'cup' measures in the States many years ago, and they work perfectly, of course, but it IS possible to acquire a set in the U K, and I would advise this before you start. This book does not, nor does it set out to, replace the breadmaker manual and recipe book; rather does it enlarge the potential for use of the machine, with the added attraction of giving some recipes which you would not normally find. The book was first published many years ago, and it is a testament to it's scope that it is still very popular. Recommended as an addition to your bread baking library. Two tips of my own - avoid the use of buttermilk, unless specific to the recipe (it makes the bread rather heavy, but nothing worse than that), and I always use olive oil as my 'fat'. I have it in my storecupboard anyway, for Italian bread recipes, and it so much easier to measure (2 tablespoons to the ounce) than cutting up bits of butter. Mike Cross