Rustic European Breads from Your Bread Machine

by Linda West Eckhardt, Diana Collingwood Butts

A guide to making nearly 100 artisan breads in your machine—plus sandwich recipes!—from the award-winning authors of Bread in Half the Time.
 
Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread—until now!
 
With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any other variety of classic European breads featured in this book. The trick is to use the machine for what it does best—mixing and kneading the dough that produces the loaves we all love so much. After letting the dough rise in the machine, you shape it by hand and bake it to perfection in the oven.
 
With Rustic European Breads from Your Bread Machine in hand, every home cook can become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, appetite-satisfying European bakery.

Genres: Cookbooks, Nonfiction, Cooking

412 pages, Kindle Edition

First published September 1, 1995

Reviews

[James · Rating 3 out of 5]

Some interesting recipes, but measurements are given by volume with no weight or nutrition information. Does cover longer rise time options and out of machine finishing. The list of bread machines is sadly obsolete, but you can make a useful checklist from it.

There is a second edition.

[Edith Burch · Rating 4 out of 5]

I no longer have my bread machine, but the concept of using the bread machine to kneed the dough and then baking the bread in the oven is wonderful. I have tried a few of the recipes and they were all a hit. This book is one of the few cookbooks that I will hold onto in the digital age of online recipes.

[Susan Ciliberti · Rating 4 out of 5]

The first half of this book provides a lot of information about baking in a bread machine. This includes the various Starters used around the world. It is thoughtfully written. The European recipes are interesting and motivating. I have made a few and plan to bake my way through the book.
Unfortunately, there are no photos.

[Phyllis · Rating 4 out of 5]

Very fun cook book. Had lots of new tips on baking bread. Used my Kitchen Aid instead of the bread machine with excellent results. Especially the pumpernickle bagles.

[Gwen the Librarian]

Not crazy about this because of all the starters you have to make. That defeats the convenience factor for me.

[Micha · Rating 5 out of 5]

This book is very easy to cook from, I have made wonderful breads from this book's recipes.

[Martine · Rating 2 out of 5]

I guess it was wishful thinking but it really can't be dome unless you use your machine for only proofing the dough!

[Gretchen]

This is an excellent 'bread machine' cookbook, especially if you like your bread with all those wonderful European flavors and textures.

[Wendy Hollister · Rating 4 out of 5]

Great rustic bread recipes for which I'll need a better bread machine.