THE BREAD MACHINE COOKBOOK II

This is Donna Rathmell German’s second book in her bread machine series.  It covers a wide range of flavors – such as honey bread, corny bread, pepperoni bread, and apple oatmeal raisin bread, to name a few.

This book moves on from the basics (as provided in The bread machine cookbook) and presumes some experience with bread machine baking.  These are more challenging breads, and in this sense are also more rewarding.  International breads, sourdoughs, holiday breads, coffee breads, hand-pies and hand-tossed breads, pizzas, calzones and empanadas are featured.  Many of these breads are created using the dough function of bread machines, with the final step completed in a conventional oven.  This certainly increases the scope of the book, and brings another creative element into play.  The chapter on cakes and quick breads also expands the possibilties for those with this setting on their bread machine.

As in the previous book, German provides thorough descriptions of each bread, along with ideas about meals to accompany the breads.  Recipes are clearly presented and easy to follow, with all recipes including quantities needed for 1 pound, 1.5 pound and 2 pound loaves.

This bread book is highly recommended for bread machine bakers already comfortable with the basics and seeking more of a challenge, and will provide inspiration for all those wanting to extend their understanding about the wider functions of their bread machines.