Rustic European Breads: From Your Bread Machine

Book came water damaged and moldy

If you buy this book you will use it all the time. Ours lives next to the bread machine, because there's just no point in walking across the kitchen with it. Clear instructions and helpful tips are given on how to make hundreds of yummy breads using your bread machine, or your bread machine and oven. Those of you without baking stones might want to pick one up (I just sent someone this book and a stone--both purchased right on this site!--for a gift) because you can get superb round loaves with the stone. Here at our house there is always foccaccia, and usually one of the great breads made with a starter (like Levain or Whole-Wheat Walnut). Don't want to fuss with your stone? Brother Juniper's Santa Rosa Struan is excellent, and the best peanut-butter and jelly sandwiches in the world can be made on their recipe for Whole Meal Bread which is made with yogurt and cinnamon for a touch of sweetness. We eat the Mangone Family thin-crust pizza once a week, and the Deep Dish pizza with a Durum Wheat crust is a pizzeria-style impress the kids favorite. Is your mouth watering yet?Whenever I make bread from this book for dinner parties people always ask me where I bought it. Is there a more convincing reason to dust off your bread machine and try again?

The recipes in this book are great! I discovered this book two years ago shortly after purchasing my bread machine. I was discouraged with the recipes in the manual so I was thrilled when I tried the recipes in this book. My family loves all the different breads that I bring to the family gatherings. I have tried the baquettes -- a favorite, challah, wheat bread, french bread italian, and many more. Everyone loves all of them! I recently purchased this book as a gift for an upcoming birthday. Three relatives purchased this book based upon my comments a few years ago. Enjoy!

This is a book for the breadmaker machine owner who wants to branch out a little and try something different. The techniques and ingredients section alone (the first 87 pages) is worth the price of the book (speaking as a novice breadmaker). The results of the recipes I have tried have been outstanding. After I made the Pao Doce bread (p. 288), my husband commented that it looked so beautiful, he would have bought it immediately if he had seen it in a bakery. It tasted just as good and was simple to make. Many of the recipes call for using homemade starter--something that I had always thought must be difficult but that turns out to be as easy as throwing a few ingredients in the breadmaker and letting them sit overnight. Highly recommended.