• MmeFleiss on January 01, 2018

  I made the sour cream white bread on page 30 because I had a lot of sour cream to use up, and it was really good. No tang from the sour cream as far as I could tell, but it did lend a richness to the bread. Even my picky toddler (who usually only eats fancy brioche loaves from France) loved it.

• Booklady on March 13, 2010

  This is my favorite, go back to, all-around source for bread machine recipes and technique.

Notes about Recipes in this book

• Portuguese white bread

  • Churchim808 on April 22, 2025

    Followed the recipe except for adding 2 Tbls of sunflower lecithin. I haven't made this recipe without the lecithin and now I'm afraid to. This was the bounciest, softest homemade loaf of bread ever. No, I did not cut back on the sugar and it wasn't sweet at all.

• Sour cream bread

  • Churchim808 on April 22, 2025

    I was worried I'd messed this up because I substituted kefir for half of the sour cream. The dough was wetter than it should have been and I probably should have added another tablespoon of flour or two. Still, the final loaf was very tasty. The sour cream and kefir gave it a tanginess that reminded me of sourdough.

• Oat bread

  • Churchim808 on March 16, 2026

    Very nice loaf of bread. Came out flat on top but still very fluffy. I included the optional vital wheat gluten.

• Applesauce bread

  • Churchim808 on May 11, 2025

    Just as promised, very moist and subtly sweet. I did add one tablespoon of sunflower lecithin but otherwise followed the recipe.

• Cinnamon rolls

  • Churchim808 on November 28, 2025

    These turned out fabulous but with a number of tweaks. I used this recipe because you have the option of a small, medium and large batch and I wanted a small batch. I did use the bread machine for the dough and first rise which eliminates a lot of work. The original recipe just has cinnamon and sugar as the filling and they are bare with no icing. I added butter to the cinnamon and sugar to make it stick to the dough. I left the assembled rolls in the refrigerator overnight so I could bake them in the morning. I let them rise another hour in a warm oven before baking and made a simple icing. I may add lecithin next time to help soften the dough.