x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine by Beth Hensperger

Search this book for Recipes »

Notes about this book

  • Lunacran on December 13, 2018

    Good recipes. I have tried sourdough rye, Hungarian bread, naan and sour dough.

  • mfto on September 09, 2014

    I own a Welbilt ABM-100-3 bread machine which may not be the first model but is very old. I must have bought it in the 1980's. I want to point out to owners of Welbilt machines that on p 17, the author warns to add 2 tbs water to every recipe. Actually on my machine, I end up adding more water than that during the 1st kneading cycle. You learn by doing. On the same page there is a chart for order of loading ingredients. At least for my ABM-100-3, her listing is incorrect. The loading for my machine is Yeast + Dry + Wet, the opposite of her listing. Her recipe ingredients are listed in 3 sections: Wet + Dry + Yeast so it is easy to tailor the recipe for Welbilt machines like mine.

Notes about Recipes in this book

  • Honey white bread

    • AngelNewsi on July 26, 2011

      Super easy to make and the results were fantastic. I had to substitute agave nectar for the honey because I didn't have any honey in the house. I imagine the bread would have even more flavor if I hadn't had to substitute.

    • mamacrumbcake on July 03, 2015

      This is our family's favorite everyday white bread. Very nice! UPDATE: this is still a great loaf of bread but has recently been demoted to the #2 spot in the family lineup.

  • French sandwich pain au lait

    • vikingcook on April 23, 2016

      Tasty but top sank....too much yeast?

  • Yogurt bread

    • vikingcook on April 23, 2016

      Delicious bread. Made with Greek yogurt.

  • Old-fashioned potato bread

    • bching on December 30, 2013

      This bread rises very high; in my bread machine, the 1.5 lb recipe hits the top. There wouldn't be space for the 2 lb recipe even though technically my machine has that capacity. The result is a lovely texture, airy interior and crisp crust. Great for toast and sandwiches.

  • Instant-potato bread

    • bching on January 01, 2016

      Delicious and easy. Makes wonderful toast. This bread rises very high in my Breadman machine so the 1.5 recipe is the max it will hold.

    • mfto on September 09, 2014

      p66 I get out my old Welbilt bread machine (ABM-100-3) about once a year, usually to make raisin bread that my husband loves. I can make "from scratch" bread successfully, but there is something to be said for the ease of a bread machine every now and then. I just bought this cookbook because of the large number of EYB members giving high ratings to many of the recipes. This Instant-potato bread was easy and my husband says is delicious. He is the bread critic in the house. The author warns in her early chapters that Welbilt owners must add 2 tbs water to every recipe. I did as she instructed for this recipe but knew to stand beside the machine through the first kneading cycle and add water tbs by tbs as needed. I didn't keep count but this recipe needed lots of additional water. It may be just my machine or the weather or who knows.

    • damazinah on January 01, 2016

      Good sandwich bread

  • Jewish egg bread

    • domesticGeek on December 17, 2012

      Came out great. I slashed the top near the end of the last rise and it came out really tall! (Not too tall -- the slash gave it room to rise a bit more that it would have.) Used a light olive oil. Wonderfully tender. Made in a Zo.

  • Buttermilk whole wheat bread

    • Neodymia on August 16, 2014

      Very good, but needed at least 1/2 cup more water.

  • Polish beer rye bread

    • vickster on June 01, 2015

      I made the 1 1/2 pound loaf in my bread machine and it came out perfect. Very moist bread with delicious flavor from the beer and caraway. Makes good toast!

  • Sunflower pumpernickel rye

    • ccav on December 10, 2012

      Dense, good flavor with the caraway balancing it. A slightly sweet, chewy texture and good rise.

  • Buckwheat-millet bread

    • damazinah on July 22, 2016

      This was pretty good bread. The recipe says to use the dark crust setting, but in my machine (a Breville) it came out a little too crusty, will use the medium setting if I make it again.

  • Polenta-chestnut bread

    • bching on December 19, 2016

      We loved this spread with blue cheese and drizzled with more honey. I used chestnut honey, of course!

  • Barley bread

    • vikingcook on April 23, 2016

      Yummy! Beautiful loaf in my Zojirushi bread machine.

  • Cornell bread

    • vikingcook on April 23, 2016

      Good! turned out beautifully.

  • Quinoa bread

    • ccav on February 22, 2014

      Used white whole wheat flour which made the bread seem like white bread. Light texture, somewhat moist crumb, high rise.

  • Chuck Williams's country French

    • mfto on September 16, 2017

      p 200 This is a perfect bread machine recipe to make using the dough cycle and then transferring to a La Cloche clay baker with lid to rise for 30 minutes, slash the top of the dough and then transfer to a cold oven; set temp to 450 degrees and bake for 30 minutes before removing the lid and continue baking. I think that you could also use a Romertopf baker. I have a very old WelBilt machine with the paddle in the middle bottom of the bread. So my suggestions may not fit your machine. For helping you shape your dough, use food spray on instruments to almost eliminate dough sticking. Instead of using flour or cornmeal inside the baker, spray the inside of the bottom and cover. Also wet your hands or even spray them to avoid sticking. My dough really rose and if it had hit the cover, it would have stuck. Not pretty. It has been 3 days since I baked my first loaf and it is still moist and tasty. You do lose some crispness of the crust since I store in plastic.

  • Italian whole wheat bread

  • Sourdough whole wheat bread

    • vikingcook on May 11, 2017

      High rising loaf. Good!

  • Sourdough raisin bread

    • anightowl on July 29, 2016

      See recipe for "Sourdough olive bread" variation.

  • Mountain herb bread

  • Sunflower oatmeal bread

    • vikingcook on May 11, 2017

      Yum! The top sank somewhat.

  • Squash or pumpkin cloverleaf rolls

    • AngelNewsi on December 02, 2011

      I made these with pumpkin for Thanksgiving this year. They were good, but next time, I will use less orange zest. The recipe calls for the zest of an entire orange and I felt that the flavor overpowered the rolls. The texture was wonderful and these are definitely on my "do-again" list.

  • Farmstyle cottage cheese bread

    • damazinah on June 28, 2016

      A good tender bread, makes great sandwiches.

  • Buttermilk cheese bread

    • AngelNewsi on April 03, 2012

      Made this recipe on Sunday night and I love it. I didn't have Swiss cheese, so I used a Mexican cheese blend that I had on hand. The buttermilk adds a wonderful tang. The cheese flavor comes out most when eating the middle of the bread (not the crust as much.) It makes great toast and I would imagine it would make great eggs-in-a-hole!

  • Beer bread with cheddar

  • Feta and spinach bread

    • damazinah on November 15, 2015

      Really yummy. I used marinated feta, which really upped the flavor. I did drain the extra moisture off the feta first. I wasn't sure if the cup of spinach was to be measured before squeezing the water out or after. Consequently, I measured it afterward. The top of bread rose beautifully, then fell a bit, so I'm thinking there may have been too much spinach, making it too heavy. Next time, I'll measure it before removing the water.

  • Cranberry-golden raisin bread with cardamom

    • vikingcook on May 11, 2017

      Delicious but top sunk a bit - less yeast?

  • Cranberry-pumpkin bread

    • AngelNewsi on December 02, 2011

      I made this without the cranberries because I didn't have any on hand and it was a huge hit! Several people at my office have asked for the recipe.

  • Morning sticky buns

    • Reginavsmith on May 15, 2013

      I added some currants that I first soaked in a bit of brandy.

  • Rose rolls with rose buttercream

    • annmartina on April 10, 2016

      I use this dough for the base of the cinnamon bun pie in Momofuku Milk Bar cookbook

  • Italian chocolate bread with amaretto icing

    • damazinah on February 06, 2016

      Fantastic! This chocolate yeast bread is not too sweet, makes for a nice breakfast treat with a cup of coffee.

  • Pumpkin challah

    • AngelNewsi on December 02, 2011

      Super easy and very yummy! You can definitely taste the pumpkin and the spices.

  • Banana bread

    • ccav on February 10, 2013

      substitute greek yogurt for sour cream; 3 bananas; use 3/4 c. brown sugar and no white sugar.

  • Lolly's roasted red peppers

    • debwfrank on September 06, 2010

      Great fall meal served with grilled sausages

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1558324909
  • ISBN 13 9781558324909
  • Published Apr 30 2000
  • Format eBook
  • Page Count 656
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press


Other cookbooks by this author