300 Best Bread Machine Recipes

I have had this book for awhile and I love it. Its informative and has a great variety of beautiful bread. I have to control myself and not try a new one every day 😀

Buy it!

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.

The book's onion rye loaf recipe came out really good in my bread machine. I look forward to experimenting with other recipes in this book. I just wish the book used grams instead of milliliters for the dry ingredients. That would allow for easier use of a kitchen scale, which I think is more accurate than a measuring cup. Also, a cup of one type of flour (all-purpose, bread, whole-wheat, or rye) is not equal to a cup of another type according to the manual for my bread machine. A cup of all-purpose flour is 124 grams but a cup of rye flour is 106 grams, for example. So I would have preferred that the book give amounts in cups and grams instead of cups and milliliters. Nevertheless, I recommend this book for its great variety. Experimenting is part of the fun in baking bread with a bread machine.

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!

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.

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.

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!

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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.

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

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

The book is just what I was looking for. It says the recipes are for bread machine and in fact they are: the quantities for different sizes of bread /dough are carefully detailed in a double system (cups/spoons and ml., which is very useful), the recipes are various, traditional, more original, and make tasty bread, and the ingredients are not difficult to find or, in case you do not find them, to be replaced by similar ones (e.g. honey instead of molasses, dried milk instead of dried buttermilk, it makes little difference). The only minus is the low number of photographs (some 48 pages are ful-coloured photographs but they are all concentrated in five-six parts and illustrate just a few recipes), even in the case of bread baked outside the bread machine with funny forms I would like to see how to shape.