Cover image for The all-new ultimate bread machine cookbook : 101 brand new, irresistable, foolproof recipes for family and friends
The all-new ultimate bread machine cookbook : 101 brand new, irresistable, foolproof recipes for family and friends
Lacalamita, Tom.
Personal Author:
Publication Information:
New York : Simon & Schuster, [1999]

Physical Description:
208 pages : illustrations ; 24 cm
General Note:
Includes index.

"A Fireside book."
Format :


Call Number
Material Type
Home Location
Item Holds
TX769 .L235 1999 Adult Non-Fiction Open Shelf
TX769 .L235 1999 Adult Non-Fiction Open Shelf
TX769 .L235 1999 Adult Non-Fiction Open Shelf
TX769 .L235 1999 Adult Non-Fiction Open Shelf
TX769 .L235 1999 Adult Non-Fiction Cooking
TX769 .L235 1999 Adult Non-Fiction Open Shelf
TX769 .L235 1999 Adult Non-Fiction Open Shelf

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Tom Lacalamita's The Ultimate Bread Machine Cookbook showed how easy it was to have freshly baked, delicious, and nutritious bread anytime. Now comes The All-New Ultimate Bread Machine Cookbook: 101 Brand-New, Irresistible, Foolproof Recipes for Family and Friends, which presents recipes suitable for making 1 1/2- and 2-pound loaves, using the new ingredients now readily available.
Here you will find mouth-watering recipes for Sourdough White Bread and Sweet Bread. Imagine the sights and smells of Cinnamon-Raisin Bread and Cornmeal Honey Loaf coming hot from your bread machine. There are also recipes for traditional favorites such as French Bread as well as crowd pleasers such as Black-Olive-and-Rosemary Bread and Coconut-Pecan Coffee Cake. And it's so easy! Just add the ingredients, push a button, and imagine the compliments you'll get from your family and friends, as if you'd worked long hours in a hot kitchen!
The All-New Ultimate Bread Machine Cookbook offers the whole range of breads, from white to rye. For the diet conscious there is information on gluten-free breads, and for parents there are lots of family- and kid-friendly breads and treats, including Peanut-Butter-and-Jelly Bread and-Funny as a Monkey Chocolate-Crumb Pull-Apart Bread.
This is the new ultimate bread machine cookbook for the new ultimate bread machine cook!

Author Notes

Tom Lacalamita is the author of four bestselling cookbooks, the James Beard Award-nominated The Ultimate Bread Machine Cookbook, and The Ultimate Pasta Machine Cookbook, The Ultimate Espresso Machine Cookbook, and The Ultimate Pressure Cooker Cookbook. He is a regular guest on QVC and is Vice President of the Bread Machine Industry Association. He lives on Long Island with his wife and daughter.



Introduction: Bread Machines: East Meets West Automatic bread machines, one of the most popular home appliances to be introduced in years, were originally developed in Japan for Japanese consumers. Although rice has been, and remains, the staple starch in the Japanese diet, bread boutiques and specialty bakeries with European-sounding names began popping up all over Japan in the 1970s, as Japan began to experience an economic boom. Young Japanese were finding the Western breakfast of bacon and eggs with orange juice and bread and rolls to be more convenient and to their liking than a bowl of rice porridge with pickled vegetables. Unfortunately for the Japanese housewife, her family only likes very fresh bread, so she has to get up early to go out every morning to buy the family's breakfast bread. That was true until electrical engineer Shin Ojima was finally able to manufacture his invention, a totally automatic bread machine. After many false starts, Ojima had convinced a Japanese appliance manufacturer of the merits of this revolutionary appliance, and the first automatic bread machine appeared in Japan in 1987. Even at prices exceeding four hundred dollars, automatic bread machine sales took off, and more than 1 million units were sold in less than twelve months. This success was to be short-lived since, within a year, the bottom fell out. Most Japanese live in very small apartments that have sliding, paper-covered partitions for walls. Since most people wanted to have their bread ready in the morning, they would place the ingredients in the bread machine, and set the programmable timer before going to bed in order to have a loaf of fresh, hot bread waiting for them when they awoke. Well, imagine trying to sleep cuddled up to a bread machine. Between the noise and aroma, many Japanese families found it difficult to sleep and, thus, abandoned the idea of homemade bread by putting the machines out with the trash. Fortunately for Japanese manufacturers, the United States and Canada presented a large, untapped market, ready and waiting for such an appliance. 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. Who Uses a Bread Machine? Early on, the average bread machine purchaser was fifty-five to sixty-five years old, and somewhat affluent. They were financial risk takers, who had the expendable income to purchase the latest and newest gadgets on the market. With the downsizing of corporate America at the beginning of the nineties we also saw many men from this age group, forced out of the work force with incentive retirement packages, picking up bread machine baking as a hobby or as an introduction to cooking. Since their introduction over ten years ago, bread-machine retail prices have dropped to under one hundred dollars, which has initiated a change in who uses them. For the most part, today's consumer is a thirty- to thirty-nine-year-old married woman, with children, who works outside the home. The bread machine allows her to make homemade loaves of bread for brown-bag lunches, or to supplement prepared takeout meals from the local supermarket or fast-food restaurant with a wholesome loaf of homemade bread. Bread: The Key to a More Healthful Diet In 1992, after many years of research and planning, the U.S. government redefined the four basic food groups and introduced the Food Pyramid. Complex carbohydrates, which consist of grains and cereals, are now the foundation of the pyramid. After years of being told that complex carbohydrates were high in calories, we are now advised that, in order to lower the incidence of serious illnesses like cancer, heart disease, and diabetes, we should increase our consumption of complex carbohydrates by 50 percent, and substantially reduce the amount of animal protein, fats, and sugar in our diet. Even in light of all the documented studies, obesity, which can lead to hypertension, is presently a national crisis. In 1997, an eating plan from the Dietary Approaches to Stop Hypertension clinical study (DASH) was released. Funded by units of the National Institutes of Health, the DASH diet, similar to the Food Guide Pyramid, also recommends that the bulk of our diet come from grains and grain products (at least seven to eight servings a day), with reduced intake of meats, poultry, and fish. The study also recommends an increase in foods rich in sources of iron, magnesium, potassium, protein, and fiber. After years of a meat-and-potatoes diet and, more recently, that of fast food, eaten by so many young Americans, we are faced with the dilemma of learning how to increase our intake of carbohydrates and, at the same time, maintain an appetizing diet. That's where your bread machines comes in handy. Since bread derives at least 60 percent of its calories from carbohydrates, it is a healthful, filling food product, usually low in fat and cholesterol and should be a fundamental part of every diet. By using your automatic bread machine, you can make an endless variety of healthful and nutritious breads for yourself, your family, and your friends. The diverse and varied recipes in this book are designed to have a broad appeal, with everyone in mind. There are recipes that contain zero milligrams of cholesterol, with fat limited to only that contained in the flour. While other recipes, like brioche, are substantially higher in fat and cholesterol, they are still surprisingly lower in fat than other baked goods like cakes, pies, and pastries. Nevertheless, the key to a well-balanced diet is variety and moderation. Why a Bread Machine? For hundreds of years, housewives were responsible for baking their family's daily bread. It was a ritual that took at least two days: one day to make the dough and heat the wood-burning oven, and the next to bake the risen loaves. The process was labor intensive, performed exclusively by hand and took from early morning to late in the day. Naturally, enough bread was baked at one time to last a week. The industrial revolution in the late 1800's, a shift in society from a rural to a more urban lifestyle, dictated a change in cooking and eating practices. Bread baking started to become more commercial, with city dwellers buying bread on a daily basis from their neighborhood bakery. Home baking became a hobby rather than a necessity, with a cherished recipe from the old country prepared on occasion for holidays or special events. Over the course of time, home bread baking declined even further as more women entered the work force and scratch cooking took a back seat to prepared foods and baked goods. When bread machines were first introduced, it would have been anyone's guess what kind of popularity they would achieve. Even though nothing could be more simple than carefully measuring ingredients and pushing a button, why would people want to spend time and money on a machine to make bread when they could buy acceptable, if not very good, bread at their local supermarket or bakery? With total sales over 20 million, it is obvious that the bread machine has been well received. At the risk of oversimplifying the reasons, we can easily assume that in this fast-paced world of late meetings, soccer practice, and dance classes, all of which cut into family time, a loaf of homemade bread baking on the counter in a bread machine sort of makes sense of it all. It is the homemade aspect of it that makes life a bit more manageable, if not better. Even if the chicken is hot off the rotisserie from the supermarket, the veggies zapped for three minutes in the microwave, and the salad prewashed and out of a plastic bag, the intoxicating smell of baking bread signifies home and all the traditional values that go with it. And if that is what it takes to sustain us, then why not? Kids and Bread Machines Have you ever met a child who wasn't curious? Probably not. In fact, today's children are usually computer literate before they even start kindergarten. They are attracted to everything that has buttons and lights, and instinctively seem to know which to push, and when. Since a bread machine is nothing more than a mixer and oven with a built-in computer, it is a natural for children, when used with adult supervision. Kids, as we all know, also love to touch and get their hands into things. I cannot think of a better project or activity than to make something good to eat; that's where your bread machine comes in. Studies have shown that, while academic excellence often relies on committing facts to memory, parents should encourage their children in the creative application of information. Allowing children to participate in baking activities at an early age sets the stage for constructive learning. Preschoolers can learn self-help skills, such as picking and measuring ingredients, and learn to take turns and think collectively rather than individually. Other acquired skills include fine-motor-skill development and eye-to-hand coordination, as well as a number of thinking, social, and emotional skills, and, ultimately, the fun, pride and satisfaction of eating their own creations made with mom or dad. Bread-machine use can also reinforce newly acquired math and science skills when elementary school children measure ingredients using ounces and fractional components of measuring. Since bread baking is a chemical reaction, their inquisitive minds will enjoy viewing the process and transformation from ingredients, to dough, to bread. By the time children reach middle or high school, they are ready to assume more family responsibilities. In fact, a recent Rand Youth Poll showed that 61 percent of teenagers polled cooked a meal at least once a week, while 49 percent went food shopping. Adolescents are becoming more involved in the meal process -- planning, purchasing, and preparation. They are also looking for convenience and quickness. Baking in a bread machine teaches them valuable work skills, such as time allocation, planning, following directions, reasoning, and decision making. It also enhances personal qualities, such as self-esteem, when the finished loaf of bread or homemade pizza is served to family and friends. The best part is that all they have to do is measure carefully and push a button. Copyright © 1999 by Thomas A. Lacalamita From Chapter Two How Does a Bread Machine Work? The bread machine is the only appliance available for consumer use that can take basic ingredients and, with the push of a button, and no further human intervention, convert them into food automatically. Although the basic process is ages old, the method is most definitely based on twenty-first-century technology. Bread machines are rated by the size loaf that they can make, and are available in a variety of sizes starting with one pound (small), one and a half pound (regular), two pounds (large), and two and a half pounds (extra-large). Most machines today can make different- sized loaves, usually one and a half and two pounds. The recipes in this book are for these two sizes, and are designated Regular (one and a half pounds) and Large (two pounds). The dough-only recipes are a standard size, and can be used in all machines one and a half pounds (regular), up to two and a half pounds (extra-large). After carefully measuring the ingredients, adding them to the pan, and locking it in place, you then select the type of bread you are preparing, which, in turn, determines the cycle times. After start is pressed, most bread machines begin mixing and kneading the ingredients immediately, while others may have a preheating cycle to warm the ingredients to at least room temperature, if they are not warm enough. After the first kneading, the bread machine stops, and the dough rises while the program continues. At a predetermined moment, the bread machine will knead for a second time, then rest for the final rise and shaping. After rising for a second time, the bread machine will automatically bake the dough into a golden loaf of bread. Most bread machines include such basic features as a delay-bake function, which allows you to place the ingredients in the bread machine and set a timer that will delay the breadmaking process for up to twelve hours. This is great when you want to enjoy hot baked bread straight from the oven for breakfast, for example. Another important feature is the dough-only program, which does everything but bake the dough. This program is used for making yeast dough, which can be turned into, among other things, rolls or pizza which can then be baked in a regular oven. Working with Dough One of the greatest pleasures of owning a bread machine is being able to make an endless variety of hand-shaped breads. The machine does all of the work, while you take all the credit! The following are some guidelines to follow in order to achieve the best possible results. Always remember to set the bread machine on the manual or dough setting when you plan to hand shape and bake using a conventional oven. Most bread machines finish the cycle with a partial rise, and mark the end of the cycle with a beeping sound. While the dough is still in the pan, punch it down with your knuckles. Scoop the collapsed dough from the pan and place on the floured work surface. If sticky, sprinkle lightly with flour. Since the gluten is taut, let the dough rest a few minutes. If you find, when working yeast dough, that it keeps on springing back when stretched, let it sit a few minutes longer to allow the gluten to relax. Once the dough begins to cooperate, you can begin shaping it as specified in the recipe. Place the shaped dough in or on the appropriate pan and cover with a clean kitchen cloth, so that the dough?s surface does not dry out and form a hard, dry skin. The dough should rise in a warm (80 to 90 degrees), draft-free location until doubled in bulk. This can take anywhere from forty-five minutes to two hours, depending on the weather, the room temperature, and the type of dough. Sweet dough and doughs with greater fat content usually take longer to rise. You cannot and should not rush the rising process. If the dough does not rise sufficiently before being baked, the bread will be tough. The best way to determine that the dough has risen sufficiently is to perform the ripeness test. Lightly touch the shaped, risen dough with your finger tip. If an indentation remains, the dough has risen sufficiently and is ready to be baked. Unless otherwise specified, yeast dough should be baked on the center rack of a preheated oven. Be sure to keep the oven door closed during the first few minutes, since the yeast dough goes through one final, very quick rise called oven spring. This is what gives many breads and baked goods that distinct, crowned look. If the bread browns too quickly, cover the top with a tented piece of foil. Sometimes, when baking European-style bread, I will place a few ice cubes on the bottom of the oven, so that they create steam as they melt. The steam helps set the crust during the first few minutes of baking, making it chewier and harder. The most accurate way to tell when the bread is done is by inserting an instant-read thermometer in the center of the bread. Instant-read thermometers are available at most housewares stores. When the thermometer registers 180 to 190 degrees, remove the bread from the oven and let cool on a wire rack to room temperature. Another way to check whether the bread is done is to tap the bottom of the baked loaf. If it has a hollow sound to it, it is most likely done. Since yeast dough continues baking as it cools, do not cut the bread until it is cool enough to handle, pizza being the exception to the rule. Storing and Freezing Bread and dough One of the greatest pleasures of home-baked bread, after that of the heavenly aroma, is that you control what goes into the loaf; all your breads will be free of artificial ingredients and preservatives. Homemade bread, however, has a limited shelf life?one to two days?when wrapped in plastic or foil. If you find yourself stockpiling bread, you can freeze it by wrapping it tightly in plastic or foil, then storing in an airtight plastic bag in the freezer for up to eight weeks. To defrost, remove from the plastic bag and let defrost at room temperature, partially unwrapped. Do not store bread in the refrigerator; it will dry out. Yeast dough for pizza, rolls, and other uses can also be made beforehand and frozen up to one month. To do so, punch the dough down to deflate. Pat into a flat, one-inch-thick disk and place in an airtight plastic bag. Remove from the freezer and thaw overnight before using. Gluten-Free Baking After reading so much about the importance of using high-gluten wheat flour to achieve the best results, it may seem contradictory to talk about gluten-free baking. While wheat flour is necessary for making traditional breads and yeast doughs, there are hundreds of thousands of people worldwide who are allergic to the gluten found in wheat and other grains. Many of the individuals suffer from celiac sprue disease, which, although first reported in the first or second century, still remains without a cure. The best known way of living with the disease is by following a strict gluten-free diet. Naturally, all forms of bread and baked goods as we know them are restricted. However, thanks to the dedicated work of certain individuals and companies, people suffering from celiac sprue disease can now make a wide variety of breads and baked goods using a bread machine and gluten-free ingredients. Celiacs can call toll-free at 1-800-4-CELIAC (1-800-423-5422) to request a special brochure of gluten-free bread recipes or to speak to a home economist who can provide gluten-free baking assistance. Information is available twenty-four hours a day. Bette Hagman, an author and lecturer who has celiac sprue disease, has written a series of highly acclaimed cookbooks of gluten-free recipes: The Gluten-Free Gourmet, More from the Gluten-Free Gourmet, and Gluten-Free Gourmet Cooking, Fast and Healthy. A new book of gluten-free bread recipes will be published in 1999. Besides being a valuable source of information on maintaining a gluten-free diet, these books also provide recipes for gluten-free breads and other baked goods that can be made with a bread machine. Most gluten-free ingredients can be purchased at your local health-food store; I have included for your convenience two mail-order sources which can be found on page 199. Problem Solving By following the instructions and guidelines provided in this book, you should be able to achieve excellent results with your bread machine. In the event you run into any problems or have any questions, refer to the chapter on troubleshooting, page 192. Nevertheless, before using your bread machine for the first time, you should read the owner?s manual and all of the printed materials provided by the manufacturer in order to familiarize yourself with the operation of the appliance. If you do run into problems and all else fails, bear in mind that all reputable manufacturers have a staff of trained product specialists who are available to assist you with any technical and baking questions that you may have. The larger ingredient companies that manufacture yeast and flour also have trained home economists to assist you with baking-related questions. A list of bread-machine manufacturers? customer-service phone numbers, as well as those for the major ingredient companies, can be found on pages 197 to 198. Getting Started Congratulations! Now that you have read all of this information, you are ready to make your first loaf of bread. The following recipes are from my personal collection. Many are for breads and baked goods that I have eaten over the years and adapted for making in the bread machine for my family and friends. I sincerely hope that you will enjoy them as much as we do. Part Two: Recipes White-Bread Crowd Pleasers A good place to start when making bread is with the most basic of recipes, white bread. Much maligned over the years as being tasteless and all fluff, good white bread can be substantial and pleasing. It is also the basis for endless variations with the addition of fruits, nuts, spices, and herbs. The recipes in this chapter provide a broad sampling of white breads, from basic white to a very chocolatey, walnut brownie bread. White bread flour is also an all-natural food product without any artificial preservatives. As required by U.S. law, it is fortified and contains niacin, iron, thiamine, riboflavin, and folic acid. A good source of complex carbohydrates, breads made from white flour also provide a valuable source of soluble fibers which help lower cholesterol. Homey White Bread Every bread baker needs to have at least one good recipe for basic white bread with a thin, golden crust and a light crumb in their card file. This is mine, the sort of loaf you can set on the table with jars of peanut butter and grape jelly, and a quart of icy cold milk to wash it all down. Regular Loaf Large Loaf Water 1/2 cup 1/2 cup Milk 2/3 cup 1 cup Unsalted butter or vegetable oil 4 teaspoons 2 tablespoons Salt 1 1/4 teaspoons 1 1/2 teaspoons Sugar 4 teaspoons 2 tablespoons Bread flour 3 cups 4 cups Dry yeast 2 1/4 teaspoons 2 1/4 teaspoons 12 slices 16 slices 1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. If using butter, cut into small cubes. Add ingredients in the order specified in your bread machine owner?s manual. 2. Select white or basic bread and normal or medium crust. 3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing. Approximate Nutritional Analysis per Slice: 126 calories, 4 g protein, 23 g carbohydrates, 1 g fiber, 2 g fat, 1 mg cholesterol, 33 mg potassium, 185 mg sodium. Variations: Substitute honey for the sugar. For a regular loaf add 4 teaspoons; for a large loaf add 2 tablespoons. The resulting bread will have a mellow flavor and a more golden crumb. Sometimes, when I am in the mood for a basic loaf of bread with crunch and fiber, I?ll add some wheat germ to this recipe. When making a regular loaf add 1/3 cup of wheat germ; 1/2 cup for a large loaf. For a sweeter loaf, use wheat germ flavored with honey. Variation: Known for their excellent bread, French bakers will sometimes add small amounts of rye flour to their basic white-flour breads, as a way to enhance the texture and aroma of the crumb while, at the same time, strengthening the dough. When this technique is used in bread machines, the rye flour can help reduce the incidence of wrinkled tops. You may wish to try this technique if you have some rye flour handy. Add 2 tablespoons to any regular loaf recipe and 3 tablespoons to a large loaf. Old-Fashioned Buttermilk White Adding buttermilk to farmhouse loaves was an act of thriftiness on the part of the farm wife, using up the buttermilk that remained after churning butter. Perhaps not as popular as in years gone by, buttermilk gives bread a special tenderness and mellow flavor. Regular Loaf Large Loaf Water 1/3 cup 1/3 cup Buttermilk 3/4 cup 1 cup Unsalted butter or vegetable oil 2 tablespoons 3 tablespoons Salt 1 1/2 teaspoons 1 1/2 teaspoons Dark brown sugar 4 teaspoons 2 tablespoons Bread flour 3 cups 4 cups Dry yeast 2 1/4 teaspoons 1 tablespoon 12 slices 16 slices 1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. If using butter, cut into small cubes. Add ingredients in the order specified in your bread machine owner?s manual. 2. Select white or basic bread and normal or medium crust. 3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing. Approximate nutritional analysis per slice: 128 calories, 4 g protein, 22 g carbohydrates, 1 g fiber, 3 g fat, 6 mg cholesterol, 39 mg potassium, 284 mg sodium. Variations: Substitute honey for the sugar. For a regular loaf add 4 teaspoons; for a large loaf add 2 tablespoons. The resulting bread will have a mellow flavor and a more golden crumb. Real Farmhouse Potato Bread Eaten boiled, baked, fried, and mashed, the humble potato of the Incas has been called upon over the centuries to feed entire nations. In fact, when flour was in short supply on pioneer homesteads and piles of potatoes in the root cellar abundant, many were boiled and mashed to add to bread dough. With a fluffy, soft crumb, this is a very distinctive loaf that holds up well for sandwiches or spread thick with homemade preserves. Regular Loaf Large Loaf Potato water (reserved) 1/2 cup 3/4 cup Milk 1/3 cup 1/2 cup Unsalted butter or vegetable oil 4 teaspoons 2 tablespoons Russet potato, large 1 1 Salt 1 1/2 teaspoons 2 teaspoons Sugar 4 teaspoons 2 tablespoons Bread flour 3 cups 4 cups Dry yeast 2 1/4 teaspoons 1 tablespoon 12 slices 16 slices 1. Prepare mashed potato. Peel and cut a large russet potato into chunks. Place in a small saucepan and fill with just enough water to cover. Bring to a boil and cook until soft. Drain, reserve liquid; if necessary, add additional water until you have the amount specified in the recipe. Mash the potato until smooth, reserving 1/2 cup for a regular loaf and I cup for a large loaf. 2. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. If using butter, cut into small cubes. Add ingredients in the order specified in your bread machine owner?s manual. 3. Select white or basic bread and normal or medium crust. 4. Remove baked loaf from pan at the end of the baking cycle and cool on a wire rack at least one hour before slicing. Approximate nutritional analysis per slice: 129 calories, 4 g protein, 20 g carbohydrates, 1 g fiber, 2 g fat, 1 mg cholesterol, 43 mg potassium, 5 mg sodium. Variations: The addition of seeds like poppy or caraway add a nice country crunch to this bread. Add 11/2 tablespoons of either to the regular loaf, or 2 tablespoons when making a large loaf. Fresh-snipped or dried dill or chives also pair perfectly with this bread, with or without seeds. Add 2 tablespoons fresh-snipped dill or chives, or 2 teaspoons dried when making the regular loaf or 3 tablespoons fresh-snipped dill or 1 tablespoon dried for the large loaf recipe. Chocolatey Walnut-Brownie Bread Rich and chocolatey, this bread draws crowds even before it?s out of the machine. Like a good, chewy brownie, it?s chock-full of walnuts. Great eaten alone or slathered with peanut butter, slices of this bread will be the hands-down winner during brown-bag trading sessions around the lunchroom table. Regular Loaf Large Loaf Water 1/3 cup 1/2 cup Milk 2/3 cup 1 cup Unsalted butter 5 tablespoons 7 tablespoons Salt 1 teaspoon 1 1/4 teaspoons Dark-brown sugar 1/3 cup packed 1/2 cup packed Unsweetened cocoa 5 tablespoons 8 tablespoons Bread flour 3 cups 4 cups Dry yeast 2 1/4 teaspoons 1 tablespoon Chopped walnuts, lightly toasted 2/3 cup 1 cup 12 slices 16 slices 1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Cut butter into small cubes. Add ingredients in the order specified in your bread machine owner?s manual. Walnuts can be added 5 minutes before the end of the last kneading cycle. 2. Select white or basic bread and light crust. 3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing. Approximate nutritional analysis per slice: 212 calories, 6 g protein, 28 g carbohydrates, 2 g fiber, 10 g fat, 14 mg cholesterol, 115 mg potassium, 188 mg sodium. Copyright © 1999 by Thomas A. Lacalamita Excerpted from The All New Ultimate Bread Machine Cookbook: 101 Brand New Irresistible Foolproof Recipes for Family and Friends by Tom Lacalamita All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Part 1 Introduction
1. Bread Machines: East Meets Westp. 15
Who Uses a Bread Machine?p. 16
Bread: The Key to a More Healthful Dietp. 17
Why a Bread Machine?p. 18
Kids and Bread Machinesp. 19
2. Getting the Best Results from Your Bread Machinep. 21
What Flour to Use?p. 22
Active Dry, Fast Rising, or Bread Machine Yeast?p. 23
Liquids: The Ingredients That Make It All Come Togetherp. 25
Fat in Breadp. 26
Sugar and Saltp. 26
Fruit, Nuts, and Other Ingredientsp. 27
Measuring 101p. 27
How Does a Bread Machine Work?p. 28
Working with Doughp. 29
Storing and Freezing Bread and Doughp. 31
Gluten-Free Bakingp. 31
Problem Solvingp. 32
Getting Startedp. 32
Part 2 Recipes
1. White-Bread Crowd Pleasersp. 35
Homey White Breadp. 36
Old-Fashioned Buttermilk Whitep. 38
Real Farmhouse Potato Breadp. 39
Chocolatey Walnut-Brownie Breadp. 41
Cinnamon-Raisin Breadp. 42
Cornmeal Honey Loafp. 43
Irish Freckle Breadp. 44
Old-Fashioned Oat Breadp. 45
Sourdough Starterp. 47
Sourdough White Breadp. 48
Salt-Rising Bread Starterp. 49
Salt-Rising Breadp. 50
Basic Chinese Bun Doughp. 51
Steamed Barbecued-Pork Bunsp. 52
Buddha's Delightful Veggie Bunsp. 53
2. Golden Egg Breadsp. 54
Savory Egg Breadp. 55
Onion-Poppy-Seed Breadp. 57
Fresh Herb Breadp. 58
Sweet Breadp. 59
Orange-Cranberry-Walnut Loafp. 61
Pumpkin-Pecan Breadp. 62
Glazed Lemon Poppy-Seed Loafp. 63
Sweet Almond-and-Cherry Breadp. 65
Challahp. 66
Basic Dinner-Roll Doughp. 68
Parker House Rollsp. 69
Fan-Shaped Rollsp. 71
Cloverleaf Rollsp. 73
Herb-and-Cheese Rollsp. 75
Suizosp. 76
Pandorop. 78
Basic Pull-Apart Bubble Bread Sweet Doughp. 80
Funny as a Monkey Chocolate-Crumb Pull-Apart Breadp. 81
Apple-Chunk and Walnut Pull-Apart Breadp. 82
Tropical Hawaiian Bubble Breadp. 83
3. Whole-Grain Goodnessp. 84
Golden Wheat Breadp. 85
Wheat-Flake Potato Breadp. 87
Banana-Raisin Oat Breadp. 89
PBJ (Peanut-Butter-and-Jelly) Breadp. 91
Multigrain Breadp. 92
100 Percent Whole-Wheat Breadp. 93
Apple-Walnut Wheat Breadp. 94
Whole-Wheat Date-Nut Breadp. 95
Basic Whole-Wheat Pastry Doughp. 96
Sweet or Savory Butterhornsp. 97
Coconut-Pecan Coffee Cakep. 99
4. Spanning the Globe with Rye Breadp. 101
Good Old New York Deli Ryep. 102
Swedish Limpa Ryep. 103
St. Paddy's Day Ryep. 105
Rye Sour Starterp. 106
Old Milwaukee Sourdough Rye Breadp. 107
Russian Black Breadp. 108
Pumpernickel Roll-Up Sandwichp. 110
5. Breads with a Flairp. 112
Basic European White Breadp. 113
Semolina Bread with Toasted Sesame Seedsp. 114
Black-Olive-and-Rosemary Breadp. 115
Chewy Country Bread with Seedsp. 116
Tomato-and-Basil Breadp. 117
Pesto-and-Toasted-Walnut Breadp. 118
French Breadp. 119
Bannetonp. 121
Partybrotp. 123
Dutch-Crunch Dinner Rollsp. 125
6. Just Like from the Pastry Shopp. 127
Classic Brioche Doughp. 128
Brioches a Tetep. 130
Sticky Bunsp. 132
Danish Kringlep. 134
The World's Best Jelly Doughnutsp. 136
Raised Doughnuts and Doughnut Holesp. 138
Christmas Stollenp. 140
Fresh Fruit Kuchenp. 142
Crumb Bunsp. 144
Quick-and-Easy Holiday Breadsp. 146
Christmas Treesp. 147
Valentine Heartsp. 148
St. Paddy's Day Shamrocksp. 149
Easter Bunniesp. 150
7. Pizza and Flat Breadsp. 151
Traditional Thin Pizza Crustp. 152
Classic Tomato-and-Cheese Piep. 153
White Pizzap. 155
South-of-the-Border Pizzap. 156
Chicago Deep-Dish Pizzap. 157
Deep-Dish Taco Bakep. 159
Garlic Knotsp. 161
Calzonep. 164
Basic Focacciap. 166
Onion-and-Sage Focacciap. 168
Greek Flat Breadp. 170
Aladdin's Breadp. 172
8. Pushcart Breadsp. 174
Basic Bagel and Pretzel Doughp. 175
Basic Chewy New York-Style Bagelsp. 176
Real German-Style Pretzelsp. 178
Butter-Dipped Pretzelsp. 180
Potato Knishesp. 181
9. Great Things to Make with Leftover Breadp. 183
Cinnamon Toastp. 184
Bread-Pudding Pancakesp. 185
Caramel-Apple Bread Puddingp. 186
Stratap. 188
Tomato and Breadp. 189
Panzanellap. 190
Salmorejop. 191
Troubleshootingp. 192
Bread Machine and Ingredient Manufacturersp. 197
Mail-Order Sourcesp. 199
Indexp. 201