Rustic European Breads from Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts

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Notes about this book

  • Lunacran on December 21, 2018

    Good recipes I have made No pain ordinaire Jewish rye bread Bagels of Paris all good

Notes about Recipes in this book

  • Classic bread machine sourdough bread

    • vickster on January 09, 2019

      I usually don't use the bread machine for sourdough, but decided to give it a try. It was a tasty and well-risen bread. Not quite as good as oven-baked, but the shortcut was worth it as it came together very quickly.

  • Chocolate bread that's better than cake (Pane alla cioccolata)

    • dtremit on February 27, 2016

      This came out beautifully -- an easy treat to serve with tea or coffee. Has a very soft crumb and crust, and a robust chocolate flavor. Definitely going to play with different chocolates and maybe some nuts.The dough looked really wet at the beginning, but it came together nicely -- glad I didn't add flour.

  • Italian marketplace bread

    • Shelmar on March 01, 2021

      Very good. Substituted farro for wheat berries; and made by 100% bread machine.

  • Whole wheat crescents

    • Shelmar on September 03, 2019

      Probably ok, overdone (which is a baker and oven issue rather than recipe). OTOH, a half-moon is not a crescent.

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  • ISBN 10 0385477775
  • ISBN 13 9780385477772
  • Linked ISBNs
  • Published Feb 24 1997
  • Format Hardcover
  • Page Count 352
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Broadway

Publishers Text

The award-winning authors of Bread in Half the Time present a detailed, engaging, practical guide to making almost one hundred European-style breads, from sourdough to focaccia to raisin pumpernickel, using a bread machine.

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