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Bread Machine Magic, Revised Edition: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines

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Authors: Linda Rehberg, Lois Conway
Publisher: St. Martin's Griffin
Category: Book

List Price: ~~$13.95~~
Buy New: $7.98
You Save: $5.97 (43%)

New (32) Used (13) from $7.98

Avg. Customer Rating: 4.5 out of 5 stars

27 reviews
Sales Rank: 45835

Media: Paperback
Edition: Revised
Number Of Items: 1
Pages: 208
Shipping Weight (lbs): 1
Dimensions (in): 9 x 6.1 x 0.8

ISBN: 031230496X
Dewey Decimal Number: 641.815
EAN: 9780312304966
ASIN: 031230496X

Publication Date: March 1, 2003
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new item. Over 3.5 million customers served. Order now. Selling online since 1995. Order with confidence. Code: B20080718222140T

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Editorial Reviews:

Product Description

The Long-Awaited Revised Edition of the Classic Bread Machine Book

This well-researched, top-selling bread machine cookbook is now revised to include two-pound loaves, bringing it up-to-date for today’s machines.

Bread machine bakers will be delighted with this collection of more than 130 delicious, original recipes. Enjoy fresh-baked breads at home using carefully tested recipes that include:

- San Francisco Sourdough French Bread
- Black Forest Pumpernickel
- Zucchini-Carrot Bread
- Russian Black Bread
- Banana Oatmeal Bread
- Coconut Pecan Rolls
- Caramel Sticky Buns
- Portuguese Sweet Bread
- And much more!

These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.

Whether you’re a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

Customer Reviews: Read 22 more reviews...

3 out of 5 stars

Not awful, but not what I was hoping for June 21, 2008
1 out of 1 found this review helpful

From the reviews, I expected this to be better. It has some nice recipes, but I didn't think the troubleshooting part was extensive enough. I was also disappointed that so many recipes just said how to make dough, and then take it out to complete the recipe, some with a lot of work. I can do this as easily and neatly without a bread machine. I have it to reduce cleanup and pay less attention to baking, so I wanted more from a bread machine book. I think I would have done better to stick with my own baking books, and use a little adaptation advice from the net to make some of them in the bread machine. [...].

5 out of 5 stars

Bread Machine Magic Bood May 30, 2008
This book is perfect for me. I have tried several and already have five favorite recipes. The egg bread is fantastic! I recommend this book to anyone with a bread machine.

5 out of 5 stars

The Best of the Best April 10, 2008
In my cookbook collection for making breads this one in number ONE! Delicious, inventive, quality ingredients, just the best! My go-to cookbook for perfect breads with a wholesome slant using healthy grains, seeds, etc. You must try the Black Forest Pumpernickel! WOW!!!

5 out of 5 stars

Great book for bot experienced and inexperienced bakers! February 8, 2008
I lost my 1st Bread Machine Magic book which was very helpful and full of great ideas so when it became necessary to replace it with a good bread machine book. I naturally looked into the newly revised edition and genuinely believe that it is even better than before. It is packed with information and tips plus some of the best tested recipes you will find anywhere.

4 out of 5 stars

Bread Machine Magic January 18, 2008
1 out of 1 found this review helpful

I recently bought this book along with the Panasonic sd-yd250 and have used about 5 recipes from it. I was very happy to see it had a recipe for Sally Lunn bread which is a family favorite. I tried this one twice; the 1st time I used bread flour rather than the all purpose flour which is recommended in the recipe. This resulted in a little denser loaf but my son preferred that and it had a more even appearance also. They were both were very tasty and had the somewhat cakelike quality of this type of bread.
My general preference is more of the whole wheat or high fiber breads and there are plenty of recipes for these with lots of unusual ingredients.
I still have not tried the sauerkraut rye bread because I have not located any rye flour, but this one is high on my list.
The beginning of the book has a chapter about "baking the perfect loaf" which is helpful for a beginner like me. They talk about the amount of liquids affecting whether the loaf is too crumbly or too sticky but it wasnt really clear to me how this worked. I would guess too little liquid results in crumbly, but does too much result in sticky? This was the only unclear thing to me in their explanations.

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