Product Description

The award-winning authors of Bread in Half the Time present a detailed, engaging, practical guide to making almost one hundred European-style breads, from sourdough to focaccia to raisin pumpernickel, using a bread machine.

Product Details

• Amazon Sales Rank: #86033 in Books
• Published on: 1997-02-24
• Released on: 1997-02-24
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 352 pages

From the Publisher
From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine.

Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now!

With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven.

With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery.

From the Inside Flap
From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine.

Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now!

With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven.

With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery.

Customer Reviews

European Bakery Breads from a Machine? Who Knew?
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?

A great bread machine book
If you are looking for a great bread machine book, this may be the one for you!

I made the basic french bread that bakes in the machine and it was wonderful - far and away the best bread to come out of my bread machine EVER!

They gave a lot of great suggestions and ideas to try to improve the quality of the bread you make in your bread machine. Some of the suggestions (such as using spring water) may not be for everyone, but there are a lot of good ideas.

Many of the recipes do require baking in your oven rather than in the machine. Also, a good number of the recipes require you to make a starter (not all of them), so this wouldn't be my one and only bread machine book.

If you love the good crusty breads, but don't always have the time to make the dough, try this book and let your bread machine do the work. You won't be disappointed.

A Favorite at Family Gatherings
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!