Bread Machine Cookbooks List: Go Bake Bread

250 Best American Bread Machine Baking Recipes (2004) by Donna Washburn and Heather Butt

Choose from one-and-a-half pound or two-pound loaves and dough recipes. There is recipe crossover with the other bread machine titles by this author duo, so if you own other titles, you may have a portion of the content already.

Images don’t appear on every page, but there are 32 pages of them tucked inside the 381-page, 6.25 x 1.25 x 9.25-inch cookbook.

Chapters inside “250 Best American Bread Machine Baking Recipes” include:

• Acknowledgments
• Preface
• Introduction
• By Request
• Lower-Fat and Flavorful
• Healthy and Hearty Grains, Seeds, and Nuts
• Savory Wraps, Flatbreads, and Filled Breads
• Bagels and Sourdough
• Rolls by the Basketful
• From the Hearth
• Holiday Celebration Breads
• Dessert, Anyone?
• Beyond Breads
• Equipment Glossary
• Ingredient Glossary
• Technique Glossary
• Index

How will you choose among Amish Seed Bread, Dutch Apple Coffee Cake with Cinnamon Streusel Topping, Apricot Pecan Twists, Prairie Bread, and Moroccan Anise Bread?

300 Best Bread Machine Recipes (2010) by Donna Washburn and Heather Butt

The first chapter of the 448-page, 7 x 1.06 x 10-inch book offers four sizes: 1.5 lb., 2 lb., 2.5 lb., and 3 lb.

The rest of the bread loaf recipes provide two sizes (1.5 lb. and 2 lb. loaves).

Just ask us — are we tired of baking bread?

The fragrance of baked bread is still warming to our hearts.

We hope you have as many enjoyable hours baking the recipes from our cookbook as we have had developing them for you.

Donna Washburn and Heather Butts, 300 Best Bread Machine REcipes (2010), Acknowledgments, Page 8.

Chapters inside “300 Best Bread Machine Recipes” (2010) by Donna Washburn and Heather Butt” include:

• Acknowledgments
• Introduction
• About the Recipes
• The Bread Machine Pantry
• Bread Machine Features
• Hints for Successful Bread Machine Baking
• Troubleshooting
• The Basics in Four Sizes
• New Era Breads
• By Request
• Lower-Fat and Flavorful
• Healthy and Hearty Grains, Seeds, and Nuts
• Savory Wraps, Flatbreads, and Filled Breads
• Bagels and Sourdough
• Rolls by the Basketful
• From the Hearth
• Holiday Celebration Breads
• Dessert, Anyone?
• Beyond Breads
• Equipment Glossary
• Ingredient Glossary
• Techniques Glossary
• Index

Cheesy Potato Loaf, Cinnamon-Raisin Bagels, California Garlic Bread with Sun-Dried Tomatoes, Green Peppercorn Mustard Rye Bread, and Honey Dijon Loaf with Bits of Bacon give you a nice peek into the assortment.

Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads, and Pizzas (2011) by Judith Fertig

Dream through this 317-page, 7 x 0.63 x 10-inch Robert Rose, Inc. cookbook. As typical with the publisher, expect clear direction, a readable font, and an assortment of images, but not with every recipe.

The bottom line? As with any tool for any purpose, you have to work with what you have and try to maximize its performance.

And that means getting to know your bread machine and how it works.

Judith M. Fertig, Using Your Bread Machine, Page 9.

Chapters inside “Artisan Bread Machine” include:

• Acknowledgments
• Introduction
• Using Your Bread Machine
• Classic White Breads
• Whole Grain Breads
• Flavored Breads
• Sweet Breads
• Sourdough and Slow-Rise Breads
• Flatbreads and Pizzas
• Savory Rolls
• Sweet Rolls
• Festive Breads
• Gluten-Free Breads
• The Artisan Bread Pantry
• Bread Machine Ingredients, A to Z
• Resources
• Index

High-Protein White Bread (8.5 grams of protein per slice!), Pullman Loaf (or pain de mie), Seeds Galore Durum Wheat Bread, Lime and Coconut Swirl Loaf, and Sugar and Spice Monkey Bread put your bread machine to good use.

The All New Ultimate Bread Machine Cookbook: 101 Brand New Irresistible Foolproof Recipes For Family And Friends (1999) by Tom Lacalamita

Flip through the 7.38 x 0.7 x 9.25-inch, 208-page book published by Simon and Schuster. The index lists every recipe. It’s a handy feature. No images, but scant illustrations demonstrate technique.

The first bread machines reached North America in time for Christmas 1988.

Originally retailing for more than $400, they have since dropped in price dramatically, while the demand has risen steadily, affording millions of people the opportunity to make delicious, wholesome bread with the push of a button.

Tom Lacalamita, The All-New Ultimate Bread Machine Book (1999), Page 16.

Chapters inside “The All New Ultimate Bread Machine Cookbook” include:

• Part One
  • Introduction
  • Bread Machines: East Meets West
  • Getting the Best Results from Your Bread Machine
• Part Two
  • Recipes
  • White Bread Crowd Pleasers
  • Golden Egg Breads
  • Whole Grain Goodness
  • Spanning the Globe with Rye Bread
  • Breads with a Flair
  • Just Like from the Pastry Shop
  • Pizza and Flat Breads
  • Pushcart Breads
  • Great Things to Make with Leftover Bread
• Troubleshooting
• Bread Machine and Ingredient Manufacturers
• Mail-Order Sources
• Index

Bake Chewy Country Bread with Seeds, Real Farmhouse Potato Bread, Good Old New York Deli Rye (best eaten on the front stoop of an NYC brownstone, right?), Chocolatey Walnut Bread, and Sweet Almond and Cherry Bread brighten any day.

America’s Best Bread Machine Baking Recipes (1999) by Donna Washburn and Heather Butt

There are two versions of this 192-page, 7.25 x 0.5 x 10.25-inch book: the one I’m about to dive into, the American version, and Canada’s Best Bread Machine Recipes (1999) (link takes you to the listing further down this page).

From what I can tell by comparing the contents, they are the same book of over 125 recipes, but with minor variations (really minor) in format and occasional recipe name changes, such as Boston Brown Bread (Page 17) in the American version compared to Maritime Brown Bread (Page 17) in the Canadian version.

Scant images, as is typical with Robert Rose, Inc., but the format is clear and easy to read. Recipes are for dough (and indicate the number of servings) or for a one and a half pound or two pound loaf.

Chapters in “America’s Best Bread Machine Baking Recipes” include:

• Acknowledgements
• Foreword
• About the Recipes
• The Bread Machine Pantry
• Beyond the Basics
• Low-Fat and Flavorful
• Wraps and Flatbreads
• Tangy Sourdoughs
• Montreal-Style Bagels
• Rolls by the Basketful
• Hearth Breads
• Grains, Seeds, and Nuts
• Coffee Cakes
• Dessert, Anyone?
• Holiday Celebrations
• Glossary
• Index

Cheddar Beer Bread, Indian Style Naan, Greek Style Pita, Raspberry Almond Streusel Coffee Cake, Submarine Buns, and Roasted Garlic Bread hint at the rest of the variety waiting for you.

The Best Bread Machine Cookbook Ever (1992) by Madge Rosenberg

Skim over 150 recipes in the 6.75 x 1 x 7.25-inch, 224-page cookbook from William Morrow. Recipes are formulated for one pound and one-and-a-half-pound loaves.

This passion for bread was so strong that twenty years, several careers, and three children later, I started my own bakery, Bakery Soutine, on the Upper West Side of Manhattan.

Since the bakery opened in 1983, we have baked bread for some of the best restaurants and take-out food shops in New York City.

And perhaps as a reflection of my taste, I find my customers want interesting breads, bolstered with bran and whole grains, flavored with cheese and vegetables, fragrant with fresh herbs like rosemary and dill.

Madge Rosenberg, The Best Bread Machine Cookbook Ever (1992), Introduction, Page 1-2.

Chapters inside “The Best Bread Machine Cookbook Ever” include:

• Introduction
  • Welcome to Your Kitchen Bakery
  • About the Bread Machines
  • About the Ingredients
  • Measuring
  • Freezing
  • Helpful Hints
  • Common Problems and Their Solutions
• Chapter One: Deli and Basic Sandwich Breads
• Chapter Two: A Bread for Every Season
• Other Chapters Unknown (if you know the chapters, please let me know, and I’ll fill it in. Thanks)

Bread selections include Artichoke and Cracked Wheat Bread, American Garlic and Parsley Bread, Brownie Bread, and Onion Rye Bread.

The Best Bread Machine Cookbook Ever Ethnic Breads (1994) by Madge Rosenberg

Bake up breads from around the world in your bread machine in this 7 x 1 x 7.25-inch, 218-page cookbook from HarperCollins.

Madge Rosenberg wrote “The Best Bread Machine Cookbook Ever” (1992) and followed up with other bread machine books after the success of her first (Amazon | eBay). I couldn’t find details and don’t own it, so I had to leave it off the list. *sad panda*

Chapters inside “The Best Bread Machine Cookbook Ever Ethnics Breads” include:

• Introduction
  • Welcome to the Breads of the World
  • About the Bread Machines
  • About the Ingredients
    • Source of Supplies
  • Measuring
  • Freezing
  • Helpful Hints
    • Common Problems and Their Solutions
• Chapter One: Breads of Eastern Europe
• Chapter Two: Breads of the Mediterranean
• Chapter Three: Breads of England, Ireland, Scotland, and Northern Europe
• Chapter Four: Breads of Scandinavia
• Chapter Five: Breads of Africa
• Chapter Six: Breads of the Caribbean and Latin America
• Chapter Seven: Breads of the Middle East
• Chapter Eight: Breads of India and Asia
• Index

Polish Jelly Doughnuts, Romanian Cheese and Herb Bread, Chocolate Brioche Loaf, East African Chickpea and Green Olive Bread, and Scandinavian Pumpernickel are but a handful of the stunning assortment of breads in this book.

Betty Crocker’s Best Bread Machine Cookbook (1999) by Betty Crocker

It’s a spiral-bound, 240-page book from Macmillan. The beginning of each chapters lists each recipe and page number for your convenience.

Chapters inside “Betty Crocker’s Best Bread Machine Cookbook” include:

• Baking Bread with Love
• Chapter One: Good and Savory Loaves
• Chapter Two: Wholesome Grain Loaves
• Chapter Three: Fruit and Veggie Harvest Loaves
• Chapter Four: Smaller Can Be Just Right
• Chapter Five: Rustic Loaves and Flatbreads
• Chapter Six: Satisfying Rolls and Breadsticks
• Chapter Seven: Sweet Breads and Coffee Cakes
• Bread Baking Glossary
• Helpful Nutrition and Baking Information
• Metric Conversion Guide
• Index

Pumpkin Seed Bread or Roasted Garlic Bread? Toffee Chip Bread or Chocolate Mint Bread? Vanilla Sour Cream Bread or Peach Maple Bread? You’ll find plenty of options in this book.

Bread Machine Baking for All Seasons (1997) by Connie Merydith

This book offers 180 pages in a 6 x 0.5 x 8.5-inch package from Prima Publishing. Every recipe is listed in the Table of Contents so you can easily find what you want.

I enjoy the introduction Connie writes before each recipe. She shares a tip or description of the bread in a paragraph on a standalone page. Recipes occupy two pages, while some venture into three-page territory (such as her Tomato and Herb Focaccia recipe).

The word “seasons” brings different pictures to our mind … there are seasons in our lives, seasons in our moods, seasons in the weather … and for each of these seasons there is change.

In our lives we change from child to teenager to adult. Our moods can shift from sadness to joy to relief. So too, the weather changes during the year.

We have memories of past seasons, enjoy the uniqueness of each, and look forward to winter, spring, summer, and autumn coming again.

This book of bread machine recipes reflects the yearly seasons by using ingredients and garden produce that provoke seasonal joys.

Connie Merydith, Bread Machine Baking for All Seasons (1997), Introduction, Page vii.

Chapters inside “Bread Machine Baking for All Seasons” include:

• Introduction
• A Few Hints for Baking with Bread Machines
• Winter
• Spring
• Summer
• Autumn
• Creating Sourdough
• Index

Cinnamon-Walnut Bread, Citrus Celebration Bread, Prosciutto Bread, Black Olive Bread, and Irish Oatmeal Bread highlight a nice range of recipes.

The Bread Machine Cookbook: Delicious Recipes for Quick and Easy Breads (1993) by Melissa Clark

Melissa’s introduction shares what to do when you have extra homemade bread, and I love it: share it with the hungry people in your neighborhood. I have long been a fan of sharing with the neighbors. It’s a great ice breaker.

This long-time baker found a handy kitchen helper in her bread machine:

Now I can whip out several impressive, uniform loaves while I do other things. This is the beauty of it.

No babysitting, punching down, shaping, and tapping — just pressing a button.

And savoring the aroma of hot bread, which is strong enough to make my neighbors unconsciously smile in the corridors.

Ripping apart that warm loaf with my bare hands to watch the steam rise from the crumb.

Controlling what goes into my bread. Setting the marmalade bread on the timer, and waking up to a feast.

Melissa Clark, Introduction, Page 2.

Don’t expect lengthy intros or images (but it’s bread! Do you really need images?) in the 198-page book. Her intros are short and concise, like the recipes themselves.

Melissa’s recipes are typically a list of ingredients for a one-pound or one-and-a-half-pound loaf and to bake according to the manufacturer’s instructions.

This book is a total win.

Chapters inside “The Bread Machine Cookbook” include:

• Introduction
• White Breads
• Mixed-Grain Breads
• Fruit Breads
• Vegetable Breads
• Savory Breads
• Sweet Breads
• Dough Cycle
• Pizza Dough
• Stuffed Breads
• Sourdough Breads
• Sources List

Recipes include Sour Cream Bread (this one doesn’t use butter or oil), Luscious White Bread, Sour Cherry Rye Bread, Aromatic Seed Bread, Pecan Pumpkin Bread, and Cinnamon Banana Oat Bread provide a nice sampling of her bread recipes.

Okay, there are a lot of nice varieties here. I keep flipping through and finding more, such as Strawberry Cream Cheese Bread — and it doesn’t require handling. Her sourdough starter and sourdough recipes intrigue me, too.

Better Homes and Gardens Bread Machine Bounty: More Than 100 Recipes for 1- and 1 1/2-Pound Loaves (1992) by BH&G

Over 100 recipes await in this 143-page, 8.5 x 0.5 x 8.5-inch book from Meredith Books.

Chapters inside “Bread Machine Bounty” include:

• Bread Basics
• White Breads
• Wheat Breads
• Sourdough Breads
• Rye Breads
• Egg Breads
• Shaped Breads, Rolls, and Coffee Cakes

Sourdough Wheat Bread or Eggplant Bread? With so many recipes, you’ll keep busy. Don’t skip the section on butters, not with recipes including Breakfast Butter, Citrus Butter, and White Tarragon Butter.

Better Homes and Gardens More Bread Machine Bounty (1994) by BH&G

Here’s a sequel to the book above. It’s an 8.75 x 0.75 x 8.5-inch, 144-page cookbook from Better Homes and Gardens Books.

For many of us, the subtle aroma of baking bread stirs childhood memories of our grandma’s kitchen.

And, for the true bread-lover, nothing is more satisfying than catching a whiff of warm bread and enjoying that first fresh, hot slice.

Whether it’s old-fashioned white or your favorite whole grain, the smell and taste of freshly baked bread are irresistible.

More Bread Machine Bounty, Introduction, Page 4.

Chapters inside “More Bread Machine Bounty” include:

• Classic Breads
• Sourdough Breads
• Whole Grain Breads
• Herb Breads
• Vegetable Breads
• Fruit, Nut, and Spice Breads
• Dessert Breads
• Rolls and Shaped Breads
• International Breads
• Index

Oregano and Mozzarella Cheese Bread, Turkey Stuffing Bread, Creamy Caramel Rolls, Scottish Baps, Cuban Bread, and Lithuanian Coffee Braid are ready to tempt.

Better Homes and Gardens Bread Machine Cookbook (2001) by BH & G

This 96-page, 8.4 x 1.7 x 10.3-inch book published by Better Homes & Gardens Books offers recipes for one-and-a-half and two pound loaves, rolls, and other bread products. As is typical with bread machine cookbooks, images are few and far between.

The one-page recipes provide clear instructions and occasional extra tips, such as defining a term or discussing an ingredient more in-depth. Some basic recipes include High-Gluten Flour in addition to bread flour.

A generous portion of recipes require a bit of fiddling, such as using the dough setting.

Chapters inside “Better Homes and Gardens Bread Machine Cookbook” include:

• Welcome to Our Kitchen
• Secrets to Success
• Classic Breads
• Whole Grains
• Savory Loaves
• Breadsticks, Rolls, and Flatbread
• Sweet Breads
• Holiday Fare
• Index
• Metric Cooking Hints
• Know Your Machine (inside front cover)
• Troubleshooting Chart (inside back cover)

Buttermilk-Walnut Wheat Bread, Honey Spice Loaf (this sounds wonderful), Blueberry Granola Wheat Bread, Roasted Garlic and Stout Bread, and Scandinavian Lemon-Dill Rye Bread would fill the kitchen with such delicious scents.

Better Homes and Gardens Biggest Book of Bread Machine Recipes (2003) by BH&G

Choose between one-and-a-half or two-pound in this 416-page, 9.04 x 8.52 x 1.09-inch book from Meredith Publishing Group. Each recipe may not include an image but it does include nutritional information.

This collection of recipes helps you make the most of your bread machine — and allows you to have fun doing it.

With more than 400 tempting recipes to choose from, you’ll enjoy limitless possibilities — classic, sourdough, whole grain, sweet, holiday, and savory breads.

The tips and a thorough primer (see pages 5 to 10) guarantee success.

Biggest Book of Bread Machine Recipes (2003), Bread Machine Baking Basics, Page 4.

Chapters inside the BH&G “Biggest Book of Bread Machine Recipes include:

• Introduction: Bread Machine Baking Basics
• Savory Loaves
• Sourdough Favorites
• Whole Grain Goodness
• Sweet Bread Treasures
• Flavored Butters and Spreads
• Holiday Fare
• Rolls, Pizzas, and Breadsticks
• Soups and Stews
• Sandwiches
• Index
• Metric Information

Bread selections include Fougasses, Italian Cheese Bread, Zucchini Wheat Bread, Triple Mustard Bread, and Russian Kulich.

The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine (2000) by Beth Hensperger

The original “The Bread Lover’s Bread Machine Cookbook,” from Harvard Common Press, was a 7.83 x 1.8 x 9-inch book — and a whopping 643 pages.

But, in 2024, Beth Hensperger’s classic bread machine book received an update as an 8 x 0.7 x 8.9-inch, 304-page book offering over 325 recipes. My 2000 copy contains 300 recipes.

Cookbook readers: this one is for you. Beth wrote meaty paragraphs above each bread recipe, sharing tips and tricks for success, the backstory of a recipe, or another great read for one-and-a-half-pound or two-pound loaves.

Chapters may vary slightly from one edition to the next. I compared the proposed chapters (no page numbers in the 2024 version at the time of this writing), and they look close to identical.

If you don’t have Beth’s books, go with the 2024 version for the update. Bread machines have changed plenty in 20 years (and there are new recipes in it, too).

Chapters in the 2000 edition include:

• Acknowledgments
• America’s Bread Box
• Orientation
  • Batterie de Cuisine: Know Your Bread Machine
  • Making Bread
• Daily Breads: White Breads and Egg Breads
  • White Breads
  • Egg Breads
  • One-Pound Loaves
  • Pasta Doughs from Your Bread Machine
• Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
  • Whole Wheat Breads
  • Rye Breads
  • Specialty Flour Breads
  • Multigrain Breads
  • Gluten-Free Breads
• Traditional Loaves: Country Breads and Sourdough Breads
  • Country Breads
  • Sourdough Breads
• All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
  • Herb, Nut, Seed, and Spice Breads
  • Savory Vegetable and Fruit Breads
  • Cheese Breads
  • Mixes and Some Special Breads Created from Them
  • Stuffing Breads
• Circle, Squares, and Crescents: Pizzas and Other Flatbreads
• Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
  • Breakfast Breads
  • Coffee Cakes and Sweet Rolls
  • Chocolate Breads
  • Holiday Breads
• Express Lane Bread: No-Yeast Quick Breads
• Jams, Preserves, and Chutneys in Your Bread Machine
• Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
• Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
• Appendix 3 Resources
• General Index
• Recipe Index

I’d try her Swedish Limpa Bread (my Aunt Jane used to bring it for Christmas), Polish Beer Rye Bread, and Amaretto Bread.

Beth shares Chuck William’s of Williams-Sonoma Country French Bread (originally created for baking in a La Cloche baker, but then developed by Beth for use in a bread machine or oven. Note that Chuck’s bread requires vital wheat gluten). It’s hard to choose only a few.

The Bread Machine Baker (2001) by Elizabeth M. Harbison

You’ve got 156 pages to earmark in this 6.18 x 0.6 x 9.29 inch from Gramercy Books. No images but an illustration of a loaf of bread jazz up the pages.

I enjoy Elizabeth’s writing style — and the way she includes a paragraph above the recipes for explanation, tips, or story. I linked to the 2001 edition below (same Table of Contents).

I have compiled my own recipes — for sandwich, savory, and dessert loaves — into this volume.

Some of them are traditional, some are more creative and fanciful.

Some are perfect for a romantic tryst in the French countryside with ripe cheeses and a jug of wine; others are more suited to feed a finicky toddler a balanced meal-in-one in a suburban kitchen.

Some, as indicated by asterisks, are dairy-free, making them safe for those allergic to milk products.

Every one of them has been tested — for taste, ease, and convenience — by myself and other bread machine owners.

All of the following recipes make a good one-pound loaf in virtually any make of bread machine.

Elizabeth M. Harbison, The Bread Machine Baker (1995), Introduction, Page 1.

Chapters inside “The Bread Machine Baker” include:

• Introduction
• Ideas and Hints for Using Your Bread Machine Yeast
• Proofing the Yeast
• Ingredient Information
• White Breads
• Cheese Breads
• Whole Grain, Nut, and Seed Breads
• Herb and Spice Breads
• Vegetable Breads
• Sourdough Breads
• Rye Breads
• Pumpernickel Breads
• Fruit Breads
• Dessert Breads
• Holiday Breads
• Dough Recipes
• Recipes for Allergy Sufferers
• Spreads ‘N’ Stuff
• Appendix
• Trouble Shooting
• For Further Reading
• Ingredient Substitutions
• Index

Corn Dog Bread, Renaissance White Bread, California Dip Bread, Saffron Bread, Eggnog Bread, and Chocolate Bread provide a peek at the great recipes in this book. It is a winner.

The Bread Machine Bakery Book (1991) by Richard W. Langer

How fun is this 119-page, 6.25 x 0.25 x 8-inch book from Little, Brown, and Company?

Decades old as it is (weird to think the 1990s were so long ago!), the bread machine baking tips are relevant today. I really enjoy his writing style (he has a second bread machine book, too).

For years I’ve enjoyed the pleasure of baking bread in our country kitchen, kneading and fussing with the dough while watching the horses outside mowing down the lawn that I never get around to mowing myself.

So one would think I’d be one of the last people in the world to use a bread machine.

But I do. They make sense, I’ve found, for even ardent bakers.

Richard W. Langer, The Bread Machine Bakery Book (1991), Hey, I Bake Real Bread, Why Would I Use One of Those Machine?, Page 3.

Chapters inside “The Bread Machine Bakery Book” include:

• Hey, I Bake Real Bread, Why Would I Use One of Those Machine?
• On Flour and Other Ingredients
• Tips and Tricks for Electronic Baking
• Basic Breads and Toast
• Multigrain Breads
• Herb Breads
• Savory Breads
• Vegetable Breads
• Sweet Breads
• Ethnic Breads
• Sourdough Breads
• Quick Breads
• Glazes: The Designer’s Touch
• After the Loaf
• Sources for Baking Ingredients
• Index

His two paragraphs above his Basic White Bread make me chuckle. I wish this guy and his family were my neighbors. We’d have gotten along so well.

Try his recipe for Light Whole Wheat Bread, Milk Bread, Cornell Bread, Four Grain Breakfast Bread, or Peanut Butter Bread.

The Bread Machine Cookbook (2005) by Donna Rathmell German

I consider this line of books from Nitty Gritty Cookbooks from Bristol Publishing, Inc. a classic. This 8.25 x 0.5 x 5.25-inch, 160-page book was the second cookbook I ever owned. Yes, this book has a rectangular shape (as do all the Nitty Gritty books).

The cookbooks in the Nitty Gritty line of books from the same author include:

• The Bread Machine Cookbook I (2005 Revised Edition) by Donna Rathmell German
• The Bread Machine Cookbook II (1991) by Donna Rathmell German
• The Bread Machine Cookbook III (1992) by Donna Rathmell German
• The Bread Machine Cookbook IV: Whole Grains & Natural Sugars (1992) by Donna Rathmell German
• The Bread Machine Cookbook V: Favorite Recipes from 100 Kitchens (1994) by Donna Rathmell German
• Worldwide Sourdoughs from Your Bread Machine (1994) by Donna Rathmell German
• The Bread Machine Cookbook VI: Hand-Shaped Breads from the Dough Cycle (1995) by Donna Rathmell German

Chapters inside “The Bread Machine Cookbook” 1991 version (because that’s the edition I own) include:

• Introduction
• About Bread Machines
• Bread Ingredients
• Hints and Trouble Shooting
• White and Cheese Breads
• Whole Wheat, Grain, and Cereal Breads
• Sourdough Breads
• Fruit and Vegetable Breads
• Spice and Herb Breads
• Dough Cycle
• Sources of Ingredients
• Nutritional Comparisons
• Bibliography
• Index

My sons and I have several favorites in the first cookbook, such as Italian Bread, Crusty Cuban, Peasant Bread, and Portuguese Sweet Bread.

The Bread Machine Gourmet: Simple Recipes for Extraordinary Breads (1993) by Shea MacKenzie

You want the 1993 version of this 7.54 x 0.87 x 9.1-inch book, 320-page from Avery Publishing Group, not a later version. Expect a few images and an interesting format. This may be a book best geared for someone familiar with the workings of their machine.

The Bread Machine Gourmet focuses on returning bread to its natural, wholesome goodness using methods that are consistent with our modern lives and times.

Filled with a wide variety of recipes, this book is designed to help you create breads ranging from simple, basic loaves to more intricate creations that incorporate fruit, nuts, vegetables, or grains.

Most of the recipes use an automated breadmaker for the complete mixing, kneading, rising, and baking of the loaves.

There are many recipes, however, that use the machine only for mixing and kneading, allowing you to form the dough by hand into special loaves, rolls, or bread sticks.

Shea MacKenzie, The Bread Machine Gourmet (1993), Preface, Page vii.

Chapters inside “Bread Machine Gourmet” (1993)” include:

• Preface
• Introduction: Welcome to Automatic Breadmaking
• Getting Started
• Whole Wheat and Gluten Breads
• Rye, Pumpernickel, and Other Dark Breads
• Bean and Rice Breads
• Cheese, Milk, and Egg Breads
• Fruit, Nut, and Chocolate Breads
• Grain and Seed Breads
• Vegetable Breads
• Holiday Breads and Sweet Rolls
• Whips, Dips, Spreads, and Glazes
• Index

Will you bake pretzels or a loaf? Try Vienna Bread or Italian Bread. Then, enjoy the rest of the recipes in this book devoted to homemade bread.

Bread Machine Magic: 139 Exciting New Recipes Created Especially for Use in All Types of Bread Machines (1992) by Linda Rehberg and Lois Conway

Ponder over 139 recipes in this 6.25 x 0.75 x 9.5-inch, 191-page book from St. Martin’s Press. No images, but illustrations perk up chapter pages.

Probably our most difficult task was maintaining our composure when time and again a favorite loaf would turn out beautifully in one machine, but not in the others.

Our goal was to produce recipes that made consistently acceptable loaves in all fie machines.

Rather than sacrifice a good recipe, because one of the five loaves occasionally failed to meet our standards for height or appearance, we made a notation at the beginning of those particular recipes.

As you can imagine, all those loaves of bread needed sampling, too. We enlisted the aid of many valued, opinionated tastes: spouses, children, friends, co-workers, relatives, neighbors, even Lois’s dog, Briscoe!

Pavlov would have been proud of him.

The moment the machine beeped that a loaf was done, Briscoe dashed into the kitchen, screeched to a halt in front of the bread machine, and waited for the first slice, his salivary glands working overtime.

Linda Rehberg and Lois Conway, Bread Machine Magic (1992), Introduction, Page xi.

Chapters inside “Bread Machine Magic” include:

• Acknowledgments
• Introduction
• Tips for Baking the Perfect Loaf
• White Breads
• Whole-Grain Breads
• Vegetable Breads
• Fruit Breads
• Dinner Rolls
• Sweet Rolls, Breads, and Coffee Cakes
• Specialty Breads
• Suggested Uses
• Index

The previous owner of my copy wrote “Good” above the Apple-Butter Wheat Bread, the Buttermilk Cracked Wheat Bread, and Margaret’s Buttermilk Raisin Bread. I’d like to try Aunt Celia’s Raspberry Cream Coffee Cake with Almonds and Christin’s Oatmeal Pita Bread.

Bread Machine Recipes (1999) by Publications International, Ltd.

It’s a 94-page book with occasional images. The recipes won’t reinvent the wheel, but they will help you get started.

Chapters inside “Bread Machine Recipes” include:

• Bread Machine Basics
• Loafing Around
• Shape It Up!
• Let’s Make Pizza
• Index
• Acknowledgments

Dilled Buttermilk Bread, Jalapeno Cheese Bread, Honey Wheat Bread, Breadsticks, Buttery Pan Rolls, and all manner of pizza crust recipes will put your machine to work.

Bread Machine Sweets and Treats: Featuring Tea Breads, Coffee Cakes, and Festive Desserts for All Occasions (1992) by Richard W. Langer

I consider this 138-page cookbook from Little, Brown, and Company a must-have, if you want to experiment a bit more with sweet breads and other desserts.

When I came to this country as an immigrant in the late forties, bread was still central to my life. Even in Sweden, neutral during the war and undamaged physically, the economic consequences of that worldwide confrontation were great, and so we ate a lot of bread. Very good bread.

Most of the bread I found in this country was a puffy white tasteless disaster compared with the solid peasant loaves to which I was accustomed.

The ice cream, however, was fantastic, a boy’s dream come true. It could make up for just about anything.

One day about six months after we had reached these shores, I was in a local candy store learning English, of which I had known not a word before arriving in the States, by reading “Fox and the Crow” and other comic books.

A boy about my age entered, swaggered up to the soda fountain, and asked for an ice cream sandwich.

An ice cream sandwich!

I had never head of such a marvelous thing. Here were my two favorite foods combined.

I too swaggered up to the counter and, in my best English, requested, “one ice cream sandwich, please, on rye.”

Richard W. Langer, Bread Machine Sweets and Treats (1992), Caramel Cream, Cocoa Dust, and Other Sweet Touches, Page 6-7.

Chapters inside “Bread Machine Sweets and Treats” include:

• Hey! My Bread Machine Has a Sweet Tooth!
• Caramel Cream, Cocoa Dust, and Other Sweet Touches
• Loaves for Tea and High Tea
• Petits Fours and Other Frosted Treats
• Perrie’s Delight and Other a la Modes
• Sauced and Soused Loaves
• Twice-Baked Cookies
• Dessert Fondues
• Brown Betty, Crumb Crusts, and Bread Puddings
• Sources for Baking Ingredients
• Index

Banana Almond Loaf, to be turned into petit fours, Coffee Nips Coffee Cake with Mocha Buttercream Icing (also in the petits fours chapter). Triple Chocolate Loaf with White Buttercream Icing (my goodness!), and Double Almond Loaf with Quick No-Fail Creamy Hot Fudge Sauce.

Then there is Butterscotch Brickle Loaf with Almond Praline Cream (basically hot butterscotch) and Cherry Milk Loaf.

Honestly, I didn’t get out of the petits four chapters. I can’t believe Richard’s books. If I were going to earmark the pages I want to make, it would be everything.

The Breadman’s Healthy Bread Book: Use Your Bread Machine to Make More than 100 Delicious, Wholesome Breads (1992) by George Burnett

The Breadman Bread Machine is George Burnett’s design. Isn’t that interesting? There is an ad for it at the end of this book. It looks like he owned a shop, Breadman Natural Foods, in Bozeman, Montana.

Decide between recipes for a one-pound or one-and-a-half-pound loaf in this 228-page, 6.12 x 1.01 x 9.25-inch book (not including three pages of ads) from William Morrow and Company, Inc.

At first, you may be surprised by the flavor of these breads, especially if you are not accustomed to whole-grain foods.

A friend who tried my recipe for 100 Percent Whole Wheat Bread (see page66) called me with a less-than-enthusiastic reaction.

It tastes okay, he said, but it’s a little chewy and not at all sweet. How about adding a little shortening and sugar?

Absolutely not!

The whole-grain breads I espouse are made without shortening and refined white sugar.

Occasionally, I sweeten a loaf with barley malt, molasses, fruit juice, or honey, or add fruit and nuts for interesting texture and taste, but I never compromise my beliefs by catering to America’s collective desire for sweet, fatty foods.

George Burnett, The Breadman’s Healthy Bread Book (1992), Introduction, Page xi-xii.

Chapters inside “The Breadman’s Healthy Bread Book” include:

• Introduction
• The Goodness of Whole-Grain Breads
• Why Whole Grains are Good for You
• Flour and Grains
• The Role of Yeast as Leavener
• The Indisputable Benefits of a Bread Machine
• The Recipes
• Helpful Tips Before You Start | 50 Hearty Whole-Grain Breads | Breakfast Breads | Breads for Brown Bagging } Summer and Picnic Breads | Breads for Holidays and Entertaining | Tea Breads | Spreads
• Making Bread by Hand
• A Glossary of Ingredients
• Further Reading
• Index

Try Amaranth Soy Bread, Chamomile Bread, Almond Cinnamon Rolls, Cheddar Cheese Bread, Apple Walnut Bread, or Easy Onion Bread.

Spreads include Garbanzo Bean and Cumin Spread (you know it as Hummus), Green Olive and Rosemary Spread, and Almond and Apricot Butter.

Canada’s Best Bread Machine Recipes (1999) by Donna Washburn and Heather Butt

Please view “America’s Best Bread Machine Baking Recipes” above for more detail. Same content, oh-so slight formatting differences.

Chapters in “Canada’s Best Bread Machine Baking Recipes” include:

• Acknowledgements
• Foreword
• About the Recipes
• The Bread Machine Pantry
• Beyond the Basics
• Low-Fat and Flavorful
• Wraps and Flatbreads
• Tangy Sourdoughs
• Montreal-Style Bagels
• Rolls by the Basketful
• Hearth Breads
• Grains, Seeds, and Nuts
• Coffee Cakes
• Dessert, Anyone?
• Holiday Celebrations
• Glossary
• Index

The Complete Bread Machine Bakery Book (1996) by Richard W. Langer

Flip through over 200 recipes in this 320-page, 7.13 x 1.38 x 9.38-inch compilation of Richard’s books from Little, Brown, and Company:

• The Bread Machine Bakery Book
• More Recipes for Your Bread Machine Bakery
• Bread Machine Sweets and Treats

Chapters inside “The Complete Bread Machine Bakery Book” include:

• Hey, I Bake Real Bread, Why Would I Use One of Those Machines?
• Sugar and Spice and Flour and Rice
• Tips and Tricks for Electronic Baking
• My Bread Machine Has a Sweet Tooth!
• Basic Breads and Toast
• Multigrain Breads
• Sourdough Breads
• Crusty Concoctions
• Herb and Spice Breads
• Savory Breads
• Breads from the Garden
• Breads from the Orchard
• Quick Breads
• Mix Masters and Other Instant Flavors
• No Gluten, No Cholesterol, and Other No-Nos
• Topping It All Off
• Shaped Breads — The Designer Touch
• Twice-Baked Cookies
• Loaves for Tea and High Tea
• Petits Fours and Other Frosted Treats
• Perrie’s Delight and Other a la Modes
• Sauced and Soused Loaves
• Dessert Fondues
• Brown Betty, Crumb Crusts, and Bread Puddings
• Sources for Baking Ingredients
• Index

Peanut Butter Chocolate Chip Loaf, Banana Almond Loaf, French Bread Pudding with Meringue, Graham Cracker Bread, and Moroccan Anise Bread indicate the range of recipes in this hefty book.

The Complete Bread Machine Book: Delicious and Nourishing Bread Recipes to Home-Bake at the Touch of a Switch (2000) by Marjie Lambert

This 11 x 8.8 x 1.1-inch, 240-page book from Chartwell Books compiles recipes from The Bread Machine Cookbook and Marjie Lambert’s New Bread Machine Cookbook.

Watching a simple loaf of bread rise is almost magical.

Who can resist peeking into the bread machine to see the dough rising, forming a perfect dome that will become golden crust and fill the room with tantalizing fragrances?

Marjie Lambert, The Complete Bread Machine Book (2000), IntroDuction, Page 6.

Chapters inside “The Complete Bread Machine Book” include:

• Introduction
• Troubleshooting Guide
• Basic Breads
• Rye Breads
• Grain Breads
• Vegetable Breads
• Fruit Breads
• Oven-Baked Breads, Rolls, and Breadsticks
• Sourdough Breads
• Coffee Cakes and Sweet Breads
• Breads from around the World
• Festival Breads
• Index

Pan de Muertos (Bread of the Dead), Moravian Sugar Bread, Brown Sugar Pecan Bread, Kolache, Zeppole (or Zappla), Italian Sausage Bread, and Banana Date Monkey Bread keep your kitchen warm and cozy.

The Complete Guide to Bread Machine Baking (1999) by Better Homes & Gardens

I love this 9.5 x 1 x 10.25-inch, 240-page book (the last page is lined to let you jot down your favorite recipes and the page number — I always write in my cookbooks). Try recipes for 1 1/2 and 2 lb. loaves.

This collection of recipes helps you make the most of your bread machine — and allows you to have fun doing it.

With 180 tempting recipes to choose from, you’ll enjoy limitless possibilities — classic, sourdough, shaped, sweet, holiday, and savory breads.

The tips and a thorough primer (see pages 6 to 11) guarantee success, while the beautiful full-color photography promised inspiration.

The Complete Guide to Bread Machine Baking (1999), Basics, Page 4.

Chapters inside “The Complete Guide to Bread Machine Baking” include:

• Basics
• Classic
• Savory
• Sourdough
• Holiday
• Sweet
• Shaped
• Index

I bake the Cardamon Loaf and the Coconut Sweet Rolls often. Other intriguing recipes include Crescent Rolls, Twisted Cranberry Bread, Chocolate Orange Braid, and Cinnamon Swirl Bread,

Desserts From Your Bread Machine: Perfect Every Time (1994) by Lora Brody

If you’ve been on Little Indiana Bakes and ruffled through a few pages, you’ve probably seen me praise Lora Brody.

I’m ecstatic to see she put together a book combining two of my favorite things: desserts and bread machines in a 290-page, 8.5 x 1 x 9.5-inch book from William Morrow and Company.

I know you want to rush right into your kitchen and start throwing eggs, butter, flour, sugar, yeast, and salt in the bread machine so you can munch of a flaky croissant tonight, but please, please, please take the time to read the information about bread machines, ingredients, and equipment first.

Here is where you will find tips, tricks, coping strategies, and some very basic do’s and don’ts that are important when using your bread machine, especially with sweet dough.

I know you would rather be baking bread than writing me a letter complaining the recipe didn’t work.

Nine times out of ten your problem can be solved right here, which will make you a satisfied customer.

I’d much rather get a letter about that.

Lora Brody, Desserts from your Bread Machine (1994), Introduction: Please Read This Important Information Before You Begin to Bake, Page 1.

Chapters inside “Desserts From Your Bread Machine” include:

• Acknowledgments
• Introduction: Please Read This Important Information Before You Begin to Bake
• Ingredients
• Equipment
• Recipes
• Recipes by Category
• Mail Order Guide
• Index

Every recipe is listed below the chapter “Recipes” so you can easily find what you want. Otherwise, flip to the “Recipes by Category” chapter for an easy filter.

Honestly, I can’t decide what recipes to share with you. Everything sounds so good. Okay, here we go: Toasted Hazelnut Bread, Triple Chocolate Babka, Croissants, Italian Holiday Bread, Mocha Walnut Biscotti (you know I love a good biscotti recipe), Orange Crescents, Pineapple Sweet Bread — I could sit here and list the entire book, I swear.

Electric Bread (1997) by Innovative Cooking Enterprises I.C.E., Inc.

After chuckling over the 1990s cover and interior formatting from Innovative Cooking Enterprises I.C.E., Inc., I discovered a wealth of great-sounding recipes in the 161-page, 8.25 x 1.25 x 11.25-inch book.

The chart on page 11 offers up the name and page of the recipes in the book and lets you know, with a score of 1 to 5, how dense or light the bread. Isn’t that handy?

While you can typically guess based on the amount and type of flour, this chart removes all guesswork. Genius!

Loaves are listed as regular or extra large. A regular loaf is a pan capacity of less than 12 cups, large is a capacity of 12 to 16 cups, while an extra large loaf is a pan capacity of more than 16 cups (page 8).

Welcome to Electric Bread — recipes for people with more taste than time.

We’ve baked over 25,000 loaves to ensure our recipes work in every bread machine, and made some important discoveries along the way.

Come into our kitchen … we’ll tell you what we’ve learned.

Electric Bread (1997), Page 5.

The people behind “Electric Bread” baked more than 25,000 loaves to ensure their recipes worked in every bread machine (machines used to vary a lot). The publisher thanked Beans Cafe for feeding the hungry and homeless and for finding places for those 25,000+ loaves of bread.

Chapters inside “Electric Bread” include:

• Electric Bread, Your Machine, and Ingredients
• Gourmet Breads
• Specialty Doughs
• Unique Spreads
• Troubleshooting
• Accessories
• Index

Bake the super light (these scored a 5 of 5 in terms of lightness) Citrusy Bread, Saffron Bread, or Bleu Cheese and Port Bread (for great croutons and toast points for parties).

For the most dense loaf, try Banana Granola Bread or Raising Bread. Fall Harvest Bread, Apple Oat Bread, and Nutty Coconut Bread fall right to the middle (a 3 of 5 on the chart).

Favorite Bread Machine Recipes (1994) by Norman A. Garrett

Browse 128 pages in the 6 x 0.5 x 9-inch book from Sterling Publishing Company, Inc. Recipes offer one-pound or one-and-a-half-pound loaf sizes, using cups and ounces. A quick summary above each recipe tells you what you’re in for — with a nutritional analysis below, too.

Consider these recipes as a beginning, and make notes in the margins of this book. Watch the machine work. Become familiar with its sounds, its cycles, and the texture of the doughs it produces.

Once you’re familiar with your machine, you’ll want to strike out on your own to try new and wonderful breads. Happy Baking!

Norman A. Garrett, Favorite Bread Machine Recipes (1994), Introduction, Page 8.

Chapters inside “Favorite Bread Machine Recipes” include:

• Introduction
• Getting to Know Your Bread Maker
  • Basic Operation
  • Capacities
  • Knowing Your Own Machine
  • Service and Cleaning
  • Troubleshooting Guide
• Converting Existing Recipes
• Recipe Pointers
• White Breads
• Wheat Breads
• Rye Breads
• Corn Breads
• Oat Breads
• Exotic Grain Breads
• Multiple Grain Breads
• Sponge Breads
• Appendixes
  • Nutritional Quick Reference
  • Measures
• Index
• About the Author

Danish Buttermilk Bread, Honey Wheat Bread, Southwestern Pumpkin Bread, Greek Easter Bread, or Pistachio Oatmeal Bread, to get started.

Fleischmann’s Yeast Bread Machine Favorites (1994) by Fleischmann Company

The Better Homes and Gardens Test Kitchen tested every recipe in this 75-page promo brochure. The scattering of nice full-color images is a fun addition.

More than 125 years ago, Charles and Maximillian Fleischmann couldn’t have imagined a home appliance that would mix, knead, and bake bread, all with the push of a button.

But they shared the same vision that would one day spur the 20th-century invention: the desire for fresh, high-quality homemade bread.

Fleischmann’s Yeast Bread Machine Favorites (1994), Page 5.

Chapters inside “Fleischmann’s Yeast Bread Machine Favorites” include:

• Bread Making Made Easy
• Troubleshooting Guide
• Classic Breads
• A Change of Pace and Taste!
• Healthy and Hearty
• A Touch of Sweetness
• Holiday Breads
• Just for Kids
• Index

Tex-Mex Cheese Bread, using a sourdough starter shared on a previous page, would smell so great baking. You could make the Blueberry Lemon Bread, Greek-Style Bread (with feta!), Maple Date-Nut Bread, Oatmeal Molasses Bread,

Four Seasons with the Bread Machine Baker: More than 130 New Recipes for Every Occasion (2000) by Elizabeth M. Harbison

Dive into 146 pages in the 6.5 x 0.75 x 9.5-inch book. These recipes make 1 lb. loaves, but Elizabeth states you can double the proportions to make a 2 lb. loaf or increase the ingredients by one half to make 1 1/2 lb. loaves.

Elizabeth shares a tip or description above each recipe. No images.

After collecting all my new recipes, I was then challenged with how to present them.

Was an Apple Walnut Loaf a fruit bread or a nut/seed bread? Was Bleu Cheese Whole Wheat Bread a cheese bread or wheat bread? They could have gone either way.

But one thing I did know was that I ate a lot of the Apple Walnut Bread in the autumn, when apples were plentiful and when the cooler air just seemed to scream for a warming cinnamon scent.

As I looked over the recipes, I saw that many of them fell easily into season, either because they called for seasonal ingredients (sun-dried tomato and basil in the summer, pumpkin in the autumn) or because they were holiday breads (traditional Christmas loaves, Easter loaves, etc.), or just because heavier breads seemed better suited to colder weather while lighter breads seemed right for summer.

However, this is not to say you can’t enjoy Cranberry Pumpkin bread all year long — I served it at Easter just this year!

Elizabeth M. Harbison, Four Seasons with the Bread Machine Baker (2000), Introduction, Page x.

Chapters inside “Four Seasons with the Bread Machine Baker” include:

• Introduction
• Tips for Using this Book
• Winter Breads
  • Savory
  • Sweet
• Spring Breads
  • Savory
  • Sweet
• Summer Breads
  • Savory
  • Sweet
• Autumn Breads
  • Savory
  • Sweet
• Index

Hot Hot Hot Jalapeno Bread, Swedish Hoska, Champagne “Sourdough” Bread, and Chocolate Chip Cocoa Bread caught my eye — and I am only in chapter one. Flipping through the rest of the pages, I saw Hot Stuff Cajun Bread, Mocha Cream Bread, Bagel Bread, and Triple Whammy Buttermilk Gorgonzola and Cheddar Bread.

Giant Book of Bread Machine Recipes (2000) by Norman A. Garrett

Norman is back with a bigger book of recipes for your electric bread machine from Sterling Publishing Company, Inc.

The 8.5 x 0.75 x 11.75-inch book contains 255 pages of recipes for one-pound or one-and-a-half-pound loaves. Sentence intros provide relevant details. I like how the chapter title is in large letters on the side of the recipe pages. It’s convenient for book flippers like me.

Today, the best bread is still homemade.

Bread machines were developed to give you the best of both worlds: convenience and homemade quality.

You can choose the type of bread you want, control the ingredients, and eat it fresh from the oven (or bread machine).

Norman A. Garrett, Giant Book of Bread Machine Recipes, The HIstory of Bread, Page 36.

Chapters inside “Giant Book of Bread Machine Recipes” include:

• Getting To Know Your Bread Maker
  • Basic Operations
  • Service and Cleaning
  • Troubleshooting Guide
• Converting Existing Recipes
  • Basic Steps
  • Improving and Tailoring Your Recipes
• Recipe Pointers
  • Recipe Sizes
  • Ingredients
  • Nutritional Values
  • Recipe Testing
• The History of Bread
• White Breads
• Wheat Breads
• Rye Breads
• Corn Breads
• Oat Breads
• Whole Grain Breads
• Multiple Grain Breads
• Spice and Sweet Breads
• Fruit and Vegetable Breads
• Sourdough Breads
• Breads You Finish Yourself
• American Pioneer Breads
• Specialty Breads for 2-Pound Machines
• Basic Breads
• Festive Breads
• International Breads
• Traditional Breads
• Index

Shaker Daily Loaf, Irish Barmbrack, Cinnamon Swirl Orange Bread, V-8 Bread, German Rye Bread, and Jalapeno Cheese Bread point to endless deliciousness. Spoiler alert: that list barely scratches the surface. This book is huge.

Men’s Guide to Bread Machine Baking (1997) by Jeffrey Gerlach

Ignore the dated title and dig into the 5.75 x 0.5 x 8.5-inch, 192-page from Prima Publishing. Recipes are for 1-pound or one-and-a-half-pound loaves. Jeffrey includes a sentence or two to describe the bread or provide a tip.

Life in the ’90s has most of us stuck in the fast lane, and quality of life and free time are endangered species.

That’s why the bread machine is such a great tool. It saves our limited free time, and improves the quality of our lives with delicious, fresh, homemade bread.

I rank bread machines right up alongside cordless power tools as one of the great tools of our time, and I would not live for long without one.

Jeffrey Gerlach, Men’s Guide to Bread Machine Baking (1997), Introduction, Page xiii.

Chapters inside “Men’s Guide to Bread Machine Baking” include:

• Acknowledgments
• Introduction
• Part 1: Bread Machine Basics
  • Chapter 1: Ground Rules
    • Loaf Size
    • Recipe Directions
    • What Order to Add Ingredients?
    • Which Bread Setting to Use?
    • Safety First
  • Chapter 2: Bread Machines
    • Basic Machine Features
    • Personal Recommendations for Buying Bread Machines
    • Care
    • Repair
    • Myth Bashing
    • Reality Check
  • Chapter 3: Ingredients
    • Basic Ingredients
    • Who’s Who in Grains and Flours
    • Grind Your Own
  • Chapter 4: Bread-Making Techniques
    • Measuring Ingredients
    • Baking Bread in Bread Machines
    • Learning About Dough
    • Secrets for Making Great Bread
  • Chapter 5: Bread and Dough Miscellany
    • Winging It
    • The Perfect Loaf
    • Miscellaneous Tips
  • Chapter 6: Troubleshooting
  • Chapter 7: Other Helpful Tools
• Part II: Bread Machine Recipes
  • Chapter 8: White, Egg, and Sourdough Loaves
    • White Bread Recipes
    • Egg Bread Recipes
    • Sourdough Bread Recipes
  • Chapter 9: Whole Wheat, Rye, and Other Hearty Loaves
  • Chapter 10: Chile, Cheese, and Ethnic Loaves
  • Chapter 11: Fruit, Seed, and Sweet Loaves
  • Chapter 12: Spice, Vegetable, and Miscellaneous Loaves
• Part III: The Dough Cycle
  • Chapter 13: The Dough Cycle
    • Helpful Dough-Handling Tip
    • Baking Breads in the Oven
    • Crispy Crusts
  • Chapter 14: Bagels
  • Chapter 15: Flatbreads
  • Chapter 16: Soft Pretzels and Breadsticks
    • Pretzels
    • Breadsticks
  • Chapter 17: Pizza and Focaccia
  • Chapter 18: Breakfast Breads
• Equivalents, Measurements, and Substitutions
• Mail-Order Sources
• Glossary of Baking and Bread-Making Terms
• Index

Sweet Butter Bread, The Ultimate Sandwich Bread, Orange Banana Bread, Chocolate Chip Cookie Bread, and Peanut Butter Bread showcase an intriguing assortment of flavors.

More Bread Machine Magic (1997) by Linda Rehberg and Lois Conway

This author duo is back, offering over 140 recipes for 1 lb., 1 1/2 lb., and 2 lb. loaves.

When we set out to write this cookbook, we made a pledge that we would only include recipes we were wild about and recipes that tested well with friends and family.

Dozens of good-but-not-great recipes fell by the wayside.

What remains is More Bread Machine Magic. We hope you will find many new “favorites” among these recipes.

We encourage you to try ALL OF THEM! Several of the “superstar” recipes give no hint of their stellar status by name or description.

We leave you the fun of finding them.

Linda Rehberg and Lois Conway, More Bread Machine Magic (1997), Preface, Page xi-xii.

Chapters inside “More Bread Machine Magic: include:

• Acknowledgments
• Preface
• Tips for Baking the Perfect Loaf
• A Few Important Words about Our Recipes
• White Breads
• Whole Grain Breads
• Sourdoughs
• Sweet Breads
• Savory Breads
• Dinner Rolls and Bread Sticks
• Bagels, Buns, and Breads with a Twist
• Pizzas and Flat Breads
• Sweet Rolls and Desserts
• Holiday Breads
• Odds and Ends
• Sources
• Index

Miss Muffet Bread, Tuscan Bread, Pesto Spiral Loaf, and FOUR different kinds of chocolate bread

More of Canada’s Best Bread Machine Baking Recipes (2000) by Donna Washburn and Heather Butt

Recipes in this 191-page book bake up 1.5-pound or 2-pound loaves or dough, and an assortment of unexpected items. By unexpected, I mean Raspberry Cheesecake, Oatmeal Raisin Bars, and pasta, such as Basic Fresh Pasta (Spaghetti).

There are not many images, but there is heaps of variety. Once again, enjoy over 125 recipes geared toward bread machine success.

Chapters in “More of Canada’s Best Bread Machine Baking Recipes” include:

• Introduction
• Flavors by Request
• Healthy and Hearty Grains
• Flavorful, Filled, and Flatbreads
• More from the Hearth
• Seeds and Nuts
• More Bagels and Sourdoughs
• Sweet Doughs and Loaves
• International Breads
• Shapes for Every Occasion (For the Kid in You)
• Gluten-Free and Other Special Dietary Breads
• Beyond Breads
• Equipment Glossary
• Ingredient Glossary
• Techniques Glossary
• Index

Ancient Grains Bread, Cinnamon Apple Oat, Peanut Butter Banana Swirl Loaf, Almond Apricot Yogurt Bread, Pesto Loaf, and New Orleans-Style Muffaletta indicate the diversity in this Robert Rose, Inc. book.

More Recipes for Your Bread Machine Bakery: All New! Includes the Latest Machines on the Market (1992) by Richard W. Langer

What a delightful 111-page, 6 x 0.25 x 7.75-inch cookbook from Little, Brown, and Company.

I’ve been rifling through cookbook after cookbook, and this is one of the few I’ve found with full, interesting paragraphs above each recipe. Richard describes the loaf, maybe a little note on an ingredient, and any helpful tips you should know. There are no images, but that’s the norm for bread machine cookbooks.

Baking is one of those simple pleasures, like fishing, that never really was all that simple.

It inspires visions of a sunny country kitchen where a comfortable sort of cat lies curled on the braided rug and a great ceramic bowl of rising dough reposes on the warming shelf at the back of a wood stove, filling the air with the fragrance of cinnamon and yeast.

What is absent from this picture is the kneading of the dough between risings that requires one’s presence at least intermittently for the four to six hours needed to complete the loaf, the telephone interruptions, and finding the dough overflowing its warm confines on one’s return from a dash to the mall three hours later than expected, not to mention the screech of the cat when its tail is stepped on as one hurls oneself into the kitchen to rescue the overextended bread.

In short, reality and visions do not coincide.

RIchard W. Langer, More Recipes from Your Bread Machine Bakery (1992), The Aroma Made Me Do It, Page 1.

Chapters inside “More Recipes for Your Bread Machine Bakery” include:

• The Aroma Made Me Do It
• Sugar and Spice and Flour and Rice
• The Bountiful Bread Basket
• Breads from the Garden
• Breads from the Orchard
• Crusty Concoctions
• Multigrain Breads
• Memories are Made of This
• Mix Masters and Other Instant Flavors
• No Gluten, No Cholesterol, and Other No-Nos
• Coffee Cakes for the Sweet Tooth
• Topping It All Off
• Sources for Baking Ingredients
• Recipe Index

Basque Shepherd’s Bread (he describes it as a “very light, open-textured, simple bread), Italian Potato Bread, Olive Bread, Whole Wheat Crunch Bread, Citrus Cherry Bread … lemme just say that Richard’s recipes all sound great.

If there’s a combination I’m unsure about, his minimum paragraph, if not a full page of info and story, fast changes my mind. What a joy to read.

The New Bread Machine Book: Delicious and Nourishing Breads to Home-Bake, at the Touch of a Switch (2000) by Marjie Lambert

Bake a one-pound or a one-and-a-half-pound loaf in the 128-page book from Apple Press This book features recipes found in Marjie Lambert’s “The Complete Bread Machine” too.

Over 100 fresh and lively recipes for multi-grain and rye breads, rolls, and pastries, with over 50 pages of full-color photographs.

The New Bread Machine Book (2000), Back Cover.

Chapters inside “The New Bread Machine Book” include:

• Introduction
• Troubleshooting
• Basic Breads
• Grain Breads
• Rye Breads
• Sourdough Breads
• Fruit and Vegetable Breads
• Sweet Breads
• Oven-Baked Breads
• Breadsticks, Rolls, and Quickbreads
• Holiday Breads
• Index

Pumpkin Cranberry Rolls, Southern Feather Rolls, Potato Bread with Roasted Garlic, and Southwestern Spiced Sourdough highlight the diversity in this book.

Rustic European Breads From Your Bread Machine (1995) or (2015) by Linda West Eckhardt and Diana Collingwood Butts

The original 1995 edition is a 326-page, 8.5 x 1 x 9.5-inch gem from Doubleday. The 2015 edition offers over 20 new recipes over 370 pages in an 8 x 0.88 x 10-inch book.

What a glorious book. Get the recipe for those European breads you crave, but don’t gloss over the sidebar. That’s where you’ll discover other recipes using the bread you just made.

Need an example? If you make the Pain de Campagne (French farm bread), the sidebar shares a Breakfast Bread Custard recipe using day-old French or country bread. Brilliant! You’ll often make the dough in the bread machine and manually complete the rest.

Rustic European breads, early, aromatic, and enigmatic, have become our great passion.

We love to tear into a loaf of freshly made, flour-dusted Ciabatta, that irregular flat bread shaped like a Medieval Italian slipper, and simply inhale the bouquet that arises from its creamy flesh.

We love to make great peasant rounds, crosshatched and baked free-form on a stone.

But, we also love to use our bread machines.

So the central question became for us: can the bread machine be used to make a rustic loaf of bread?

The answer is a resounding yes.

Linda West Eckhardt and Diana Collingwood Butts, Rustic European Breads from Your Bread Machine (1995), Page 7.

Chapters inside “Rustic European Breads from Your Bread Machine” include:

• Foreword
• Introduction
  • Baking Rustic European Breads with Your Bread Machine: A Brief Overview
    • Ingredients
    • Yeasts and Homemade Starters
    • Making Bread
• The Recipes:
  • Basic Wheat Breads
  • Dark Breads
  • Specialty Flatbreads: Pizza, Focaccia, Fougasse, Flatbrod
  • Buns, Bagels, Baguettes, Breadsticks, Brioche, and Rolls
  • Sweet, Holiday, and Dessert Breads
• Mail Order Sources
• Bibliography
• Index

Try England’s Christmas Bread of 1942 (with a great story), Classic Bread Machine Sourdough Bread, Portuguese Sweet Bread, Apple Apricot Crumb Kuchen, or Sweet Butter Loaves from the South of France, or Focaccia — with a sidebar of flavor variations.

Specialty Breads in Your Bread Machine (1998) by Norman A. Garrett

Another book from our buddy Norman. He’s back with recipes for 1, 1/2 and 2-pound machines in this 6.25 x 0.5 x 9.25-inch, 128-page book from Sterling Publishing Co, Inc.

This book focuses more on basic breads than sweet breads. Let 128 pages of bread baking goodness begin.

• Getting to Know Your Bread Maker
  • Basic Operation
  • Service and Cleaning
  • Troubleshooting Guide
• Converting Existing Recipes
  • Basic Steps
  • Improving and Tailoring Your Recipes
• Recipe Pointers
  • Recipe Sizes
  • Ingredients
  • Nutritional Values
  • Recipe Testing
• The History of Bread
• Basic Breads
• Festive Breads
• International Breads
• Traditional Breads
• Nutritional Quick Reference
• U.S. Liquid Measure Equivalencies and Metric Conversions
• Bread Machine Information
• About the Author
• Index

Carrot Bread, Onion-Caraway Bread, Poppy Seed Prune Bread, Chive and Garlic Bread, Crescia al Formaggio, Mormon Rye Bread, and Trail Bread promise to satisfy that carb craving.

The Sweet Bread Machine Cookbook (1997) by Melissa Clark

4.25 x 0.75 x 6.75 inch 183 pages from Berkley Publishing Group. I like how the Table of Contents includes every recipe and the page number. Tip: don’t skip the Sauces and Toppings chapter. They sound amazing. Raspberry Sauce, Caramel Sauce, Butterscotch Pudding, and Bourbon Cream are a few delectable options).

After writing my first bread machine cookbook and testing over 200 recipes in a very short time span (six weeks, to be exact), when I finally typed that last sentence and gave those sturdy, faithful machines their final wipe-down (I had to keep three going twenty-four hours a day to meet the deadline), I understandably backed away from bread altogether.

. . .

After a year’s hiatus, my bread machine once again took center stage in my kitchen, and I grieved for the calories wasted on inferior bread.

Melissa Clark, The Sweet Bread Machine Cookbook (1997), Introduction, Page 1.

Chapters inside “The Sweet Bread Machine Cookbook” include:

• Introduction
• Ingredients
• Bread Machine Tips and Troubleshooting
• Pastries
• Not Too Sweet Breads
• Buns and Sweet Rolls
• Cakes and Coffee Cakes
• Dessert Pizza, Calzones, and Focaccia
• Trifles, Bread Puddings, Sweet Sandwiches, and Other Desserts Using Breads from the Machine
• Sauces, Toppings, and Other Embellishments
• Mail Order Sources

St. Louis Gooey Cake, Coconut-Peanut Buns, Butterscotch Pear Bread, Bee-Sting Cake, Chocolate Chip Butterscotch Pudding Cake, and Espresso Chocolate Chip Loaf will put your machine to new sweet uses.

The Ultimate Bread Machine Cookbook (1993) by Tom Lacalamita

This 207-page, 7.75 x 0.75 x 9.25-inch book from Simon and Schuster offers a choice of a 12-serving, 2-cup capacity or 16-serving, 3-cup capacity recipe.

Images are scarce, but there are some full-color images included in the book. Nutritional information is located below each recipe for a 1/2-inch slice serving.

Making bread and yeast dough automatically in a bread machine is as much for the uninitiated as it is for the seasoned baker.

Depending on the model, you can prepare up to two pounds of yeast dough or bread without the trouble and mess that come with handmade breads.

And if you have little or no experience working with yeast dough, a bread machine can also be your baking instructor.

Since bread machines are preprogrammed, you do not need to know whether or not the dough has been kneaded or has risen long enough. The appliance’s microcomputer takes care of those concerns.

All you have to worry about is using the ingredients specified in the recipe and measuring accurately.

The bread machine does the rest, but you can take all the credit.

Tom Lacalamita, The UlTimate Bread Machine Cookbook (1993), Introduction, Page 11-12.

Chapters inside “The Ultimate Bread Machine Cookbook” include:

• Foreword
• Introduction
• Part One: Bread Automatically: With the Push of a Button
  • Basic Breads
  • Hearty Grain and High-Fiber Breads
  • Old-Fashioned Country and Celebration Breads
• Part Two: Hand-Shaped Delights
  • Baguettes, Bread Sticks, and Twists
  • Swiss Farmhouse Loaves
  • Flat Breads, Pizzas, Calzones, and Focaccias
  • Babkas, Braids, Holiday Breads, and Fritters
  • Bagels, Buns, and Danish
  • Brioche, Petits Pains, and Doughnuts
• The Insider’s Guide to Perfect Bread and Dough
• Source Directory
• Index

Will you whip up Carolina Rice Bread, Golden Cracked Wheat Bread, Lemon Poppy Seed Bread, or Orange Cranberry Nut Bread?

The Ultimate Bread Machine Cookbook (2000) by Jennie Shapter

Delight in 256 pages published by Ted Smart. All recipes include metric and imperial measurements and cups and spoons — so don’t let the Brit spelling throw you off.

Some recipes require malt extract, sunflower oil, and golden syrup. There’s enough here that doesn’t, so don’t worry either way.

If you need or want a heap of guidance, more than 50 pages of this book include just that. You’ll learn the ins and outs of the bread machine and everything related to it. It really is an ultimate guide.

Images accompany each recipe, of the finished product and an instructional step or two. I linked to the 2010 publication below, but the content below is from the 2000 edition.

The breads in this book are either made entirely by machine or the dough is made in the machine, then shaped by hand and baked in a conventional oven.

Tea breads are mixed by hand and baked in the bread machine.

Where the loaves are made automatically you will usually find three separate lists of ingredients, each relating to a different size of machine.

The small size is recommended for bread machines that are designed for loaves using 350-375g/12-130z/3-3 1/4 cups of flour, the medium size for machines that make loaves using 450-500g/1lb.-1 lb. 2 oz./4- 41/2 cups of flour and the large size for bread machines that are capable of making loaves using up to 675g/1 1/2 lb./6 cups of flour.

Refer to your manufacturer’s handbook if you are not sure of the capacity of your machine.

If only one set of ingredients is given for a a loaf that is to be baked automatically, relate these to the size of your machine to make sure it is suitable for the job.

Jennie Shapter, The Ultimate Bread Machine COokbook (2000), Introduction, Page 7.

Chapters inside “The Ultimate Bread Machine Cookbook” include:

• Introduction
• A Bakery in Your Kitchen
• Getting Down to Basics
• How to Use Your Bread Machine
• Baking, Cooking, and Storing
• Hand-Shaped Loaves
• Glazes
• Toppings
• Using Sourdoughs and Starters
• Getting the Best from Your Machine
• Adapting Recipes for Use in a Bread Machine
• Troubleshooting
• Flour
• Leavens and Salt
• Liquids
• Fats and Sweeteners
• Additional Ingredients
• Equipment
• The Recipes
  • Basic Breads
  • Specialty Grains
  • Flatbreads and Pizza
  • Sourdoughs and Starter Dough Breads
  • Savory Breads
  • Vegetable Breads
  • Rolls, Buns, and Pastries
  • Sweet Breads and Yeast Cakes
  • Tea Breads and Cakes
• Suppliers
• Index

Wow, does the Hazelnut Twist Cake (image on page 8) look beautiful. Bake up crisp Italian Breadsticks, Light and chewy French Bread, Three Chocolate Bread, Polish Babka, or Lemon and Macadamia Bread. Check out Austrian Coffee Cake on Page 212 or Peach Streuselkuchen on Page 216.

This book is amazing. I can’t decide which recipe to make today.