The All New Ultimate Bread Machine Cookbook: 101 Brand New Irresistible Foolproof Recipes For Family And Friends by Tom Lacalamita

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  • sayeater on March 31, 2025

    Pg. 178 Real German-Style Pretzels. Well I don't know about real German style (still think you need lye for those) but these make a really tasty and appealing pretzel to rival your mall version. Wish I could post pic here but they looked darn good for my first go, and my fam scarfed them up. Uses the same dough as the bagels from the book but with different handling. The dough is really lovely to work with in both applications. Will make these again soon and may try as pretzel bites for dipping. A warning though, adding a bunch of baking soda to boiling water creates an eruption, will use a taller pot next time:D

  • sayeater on March 09, 2025

    Pg 176, Basic Chewy New York-Style Bagels. Dough came out of machine soft, relaxed and slightly sticky. Used very little flour to shape, and didn't spend much time trying to perfect them, since I was worried about over flouring. Second guessed myself the whole time but followed instructions as written and I'll be darned if these didn't produce a golden, chewy bagel without boiling! I'm a bit of a bagel snob (when we travel to larger areas I always search out the bagel bakeries) so I'd rate these well above grocery store bagels, better than some generic bakery bagels, but of course not the same level as bagels from the city. I made 10 instead of 12, next time will reduce to 8 to give them more heft. A great shortcut recipe to have in your pocket!

  • sayeater on March 09, 2025

    Pg 102, Good Old New York Deli Rye. A mediocre rye loaf without the crust or chew of a deli rye, and the tablespoon of dark brown sugar was too pronounced for my taste without a real sour balance. I think I expected more acidity from the buttermilk but it just wasn't there. The crumb was good on this and it makes a nice sandwich bread, but I wouldn't make as written again. May experiment with leaving sugar out or adding some unfed rye starter in since I always have that in my fridge. Will prob give one more shot then move on.

  • sayeater on January 17, 2024

    I made the Chewy Country Bread with Seeds and it is a keeper! Gorgeous loaf too. Crisp crust and fluffy seeded interior. I had expected something a bit more dense due to the addition of whole grain flours but it was actually one of the lighter loaves I've made in a machine. I added a bit more salt than called for. This is the 2nd recipe I've made from this book and both have been the 2 best bread machine loaves I've ever made. Can't wait to keep baking through it.

  • sayeater on January 12, 2024

    Made the Semolina bread with toasted sesame seeds and it was one of the best bread machine loaves I've ever made. Excellent crust and crumb on this loaf. Used coarse KAF semolina instead of fine and would add more salt next time. Needs to be eaten on first or second day.

  • Lunacran on October 20, 2020

    Love the buttermilk bread

  • vikingcook on February 09, 2019

    Chewy Country Bread with Seeds is delicious! Baked up big & beautiful in my Zojirushi.

  • AngelNewsi on July 13, 2011

    Love this book! I've made the basic white bread and it comes out beautifully every time.

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