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

  • The basic chef

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

    • Categories: Bread & rolls, savory; French
    • Ingredients: bread flour; bread machine yeast
    show

  • Show all Recipes...

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

  • Plain French bread (Pain ordinaire)

    • ash_2fquo3 on January 17, 2026

      One of my most frequent bakes. Sub in some potato water for extra fantastic texture.

  • Italian marketplace bread

    • Shelmar on March 01, 2021

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

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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.

Other cookbooks by this author