Notes about Recipes in this book

• Half-wheat sandwich loaf

  • jinni on March 08, 2025

    Excellent. Used a good tasting fresh soy milk and regular butter. Half whole kamut flour, half organic all purpose from TJ. Added half of a plain baked Japanese sweet potato, chopped up. Used dough program, shaped by hand and baked in Dutch oven. Would repeat.

  • kshell on March 15, 2026

    A (half) whole wheat loaf my 4 year old eats! Just soft enough to make him happy, and a little more interesting for me.

• Soft white sandwich loaf

  • Pandan on January 04, 2026

    Good standard white bread for the bread maker. Would repeat

• Honey whole wheat loaf

  • eliza on April 27, 2025

    This made a really delicious (almost) whole wheat bread. I adapted the recipe to make rolls and baked in the oven 350 fan 10 min with steam, 10 min without steam and then 2 min out of the tin. I used sifted red fife and red spring whole wheat (Flourist) for the autolyse, then used white red fife (Arva) for the remaining flour. I really liked the method of doing the autolyse in the bread machine. The resulting dough was lovely, tended to be on the wet side, and was easy to shape. I needed just a dusting of extra flour for the shaping. I will definitely make these again and will use the extended autolyse in my other breads. Would be a good bread for company or family brunches.

• Buttermilk oat & wheat loaf

  • Pandan on January 04, 2026

    Had all the ingredients on hand. Quite good for a whole wheat bread, not too dry. Would make again! Used half of the yeast because I used the timer function in the evening

• Simple tender yogurt loaf

  • kshell on March 15, 2026

    Has a pleasingly bouncy crumb texture.

• Honey-barley milk bread

  • Pandan on January 04, 2026

    I love doughs with tanghzong but was a bit disappointed with this bread. It was a little bit dry despite the tanghzong, butter and eggs. Expected it to be softer. Mine sunk in the middle because of too much yeast (I used the timer function over night)

• Plush tofu protein loaf

  • kshell on March 15, 2026

    I can't find a tofu package that fits the amount called for. Have made with 350g but I have tofu leftover. Today I used a shelf stable pack of 305g and added 2 Tbsp. water to make up for what was missing. I'm happy with how it turned out.

• Soft poppy seed loaf

  • kshell on March 15, 2026

    Not quite a brioche. Really good when fresh, and made surprisingly good salad croutons later on.

• Ranch rolls

  • Pandan on January 04, 2026

    These turned out great! Nice and soft and still ok the day after. I used a Ranch mix seasoning for popcorn and dried dill

• Bread machine bagels

  • Churchim808 on May 23, 2026

    These turned out pretty good. I didn’t have the barley malt and had to use brown sugar but these came out really nice. I’m freezing most of them since it made ten pretty large bagels.

  • Churchim808 on May 23, 2026

    These turned out pretty good. I didn’t have the barley malt and had to use brown sugar but these came out really nice. I’m freezing most of them since it made ten pretty large bagels.

• Dark chocolate & olive oil loaf

  • Pandan on January 04, 2026

    This was a big hit with my kids - at least a few hours after baking. Wasn’t that great anymore on the next day. Besides that I would make this again.

• Matcha ricotta tea cake

  • Pandan on January 04, 2026

    Looked quite nice and was ok when it was still warm. But I didn’t like it that much pure and it doesn’t go too well with jam or other sweet spreads. This was kind of a weird in between of cake and bread, not as cake like as I thought.