Notes about Recipes in this book

• Really good basic bread

  • eliza on March 25, 2024

    I made the bread machine version of this bread, and it was very good. I don’t make all white flour loaves very often, but this is a good basic white loaf. For rolls: Added 1 egg from my sister’s chicks, then made up to 1 cup liquid with milk and water. I shaped into 9 rolls, about 77 g each. Baked 400 with steam for about 8 min, then without steam a further 7-8 min.

• French baguette

  • eliza on March 25, 2024

    I usually make half the recipe to make 2 baguettes, and I sub in some whole grain flour such as emmer or einkorn. My mix is usually done in the bread machine, then shape and rise in baguette pan and bake in the oven. I reduce the milk powder by about half. I have also converted this to sourdough using 1/4 cup starter, overnight rise, then stretch and folds, shaping and baking as per the recipe. Very good baguettes and easy to make.

• Italian rustic loaf

  • eliza on February 03, 2024

    One of my all time favourite breads. This has a very wet dough and due to this I use the bread machine on the dough cycle, stopping the cycle just before it kneads the dough down. After this it’s fairly easy (use lots of flour on work surface) I follow their oven temps and resting period and the resulting bread is amazing. I’ve also done the whole grain version which is also excellent. It’s worth having an oven temp gauge for this one since most ovens are off. This is a bread I’ve made dozens of times, everyone seems to love it.

• Do-the-mashed-potato bread

  • eliza on March 25, 2024

    Another excellent bread from this book, and a good way to use a leftover potato. As usual I sub whole grain flour for about half the flour. Great for toast.

• Rustic cracked wheat bread

  • eliza on March 25, 2024

    This makes a good rustic grainy bread. I often do a half recipe in the bread machine. The cracked wheat (I sub with Red River Cereal, a Canadian thing) is partially cooked by pouring on boiling water, then later added to the dough. I let the machine do the kneading then shape dough and bake in the oven. This also makes good rolls.

• Country seed bread

  • eliza on March 25, 2024

    This makes a good seed bread and uses some whole grain flour which I like. I’ve done this in the bread machine or alternately in a loaf pan baked in the oven. Good either way.

• Crusty bran bread

  • eliza on January 30, 2024

    This is my favourite bread machine loaf. I always sub oil for the butter and use ground flax for part of the bran. Have also made it with oatmeal for part of the bran. It rises well in the machine and is great for sandwiches or with soups.

  • eliza on June 28, 2025

    I made a roll variation of this delicious bread. I used 3/4 cup bran (Flourist) with 2 tbsp rolled oats and 2 tbsp 8 grain cereal (Arva) for the bran. Mixed and rose in the machine then formed 9 rolls in a 9x9 pan. Baked at 400 F 10 min with steam, 10 min without steam.

• Good and grainy rolls or bread

  • eliza on March 25, 2024

    This bread is excellent and makes lovely rolls or bread. I substitute olive oil for the shortening but otherwise follow the recipe. I usually make rolls, bake with steam 15-20 min then without steam and out of the pan for another 4-5 min.

• Nova Scotia oatmeal buns

  • eliza on March 27, 2024

    These rolls are very good, and include some whole grain flour in addition to the oatmeal. I made a half recipe and mixed in the bread machine. I also replace the butter with olive oil.

• Easy pita bread

  • eliza on March 27, 2024

    These pitas were excellent. As usual, I made half the recipe in the bread machine, then shaped and baked as directed. I’ve made both the larger and smaller sizes, both worked well.

• Middle Eastern flatbread

  • eliza on March 27, 2024

    We really enjoy these flatbreads and their zingy topping. I usually half the recipe and make 8 small breads. These are best eaten fresh due to the topping.

• Provençale olive fougasse

  • eliza on March 29, 2024

    This is a good, reliable recipe for fougasse. I use a variety of olives in it and we enjoy the slightly different flavours with each bite. Very easy to make and great for sharing.

• Woodland mushroom pizza

  • eliza on March 29, 2024

    Really nice pizza whether you have just regular button mushrooms or include the fancy ones…(I’ve done both). A good quality mozzarella is called for here to complement the mushrooms. Delicious combination that we repeat quite often.

• Mediterranean appetizer squares

  • eliza on March 29, 2024

    Made this a while ago. I made the crust in the food processor and it came together quickly. Can’t remember if I blind baked crust but would probably try that for a few minutes before loading it with tomato slices, olives, basil and cheese. This was pretty good; will update this note if I make it again.