Linda Rehberg - More bread machine magic

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: us.macmillanusa.com/piracy. Contents This book is dedicated to our children Eric, Elliot, Michael, and Shayna with love. Acknowledgments Behind every well-tested cookbook is a bevy of discriminating taste testers.

As usual, weve been blessed with many wonderful family members and friends who forfeited their diets for the cause. Thank you, family: Dennis and Jim, our great husbands, who know so much about baking breads and writing cookbooks now that they could probably write a few of their own; Loiss parents, Morris and Evelyn; her sister, Anita; the Conway children and grandchildren: Elliot and Sara, Eric, Michael, Stephanie, Garrett, Andrew, and Allyson; Lindas daughter, Shayna, and son-in-law, Ken; and her family: De De, Debbie, Shareen, Rick, Bill, Anne, and Christin. Thank you, kind-hearted friends: Gary and Rita Godshalk; Madelyn and Bob Robenhymer; Denise, Chris, and the operators at Chequers Beauty Salon, who always did a better job when they were tasting bread; Doug Wilks, who was often paid with a loaf; Jorge Felipe, who gratefully took so many test loaves off our hands; Artie Hernandez Nelson; Joan Stewart, who risked permanently ruining her taste for Italian panettone; Elaine Johnson, Mike Mosgrove, John Cruz, Linda Shackelford, Kathy Bearden, Karen Rockafellor, Connie Goff, Pam Elizaga, Sue Schoenleben, Sharon Kull, Nancy Caras, Tony Bechtold, Sue Wise, Andrea Littlejohn, Carol Roskos, Debbie Sather, Brenda Kuhn, Sandy Kelly, Eunice Heideman, Linda Clark, and the dedicated teachers of Bernardo Heights Middle School for all their helpful feedback. A special thanks to Delores Horn, who not only contributed recipes but did some valuable research for us, and to Julie Tyor, who provided such wonderful moral support. We appreciate the readers of our first book for their gentle, and sometimes not-so-gentle, coaxing to write another Bread Machine Magic. Its been a long journey with too many side trips, but at last its done.

Our very special thanks and online hugs {{}} to those wonderful friends weve met via the modem: Liz, an innovative cook who runs the Cooking Club on America Online, whose idea for a bread chat has evolved into an exciting meeting place for all bread machine bakers thanks, Liz, for all your support; Linda Caldwell, her counterpart on Prodigy, who has breathed new life into The Bread Board with her gracious good humor and skillful handling of difficult situations. Her notes always wear a smile. Not to be overlooked Kat and Elaine, you make the AOL Bread Chat the best place to be on Tuesday nights. Special warm hugs to Corgi, Irene, Jill, Helen, Debby, Kim, and all the many people who visit the AOL Bread Chat and as audience members are the impetus to keep it going when there are too many machines and too little time. We thank Reggie and Jeff Dwork for their tireless work to bring bread machine baking to the world via the Internet with their Bread Digest list. Last, but never least, a warm, floury hug from both of us to Bev Janson, who has a generosity of spirit that knows no bounds.

Shes helped with the AOL Bread Chat, has contributed recipes and many suggestions to this book, and has become Loiss closest friend across the miles, even though theyve never met. We both wish to express our gratitude to the superb staff at the Great News Cooking School in Pacific Beach, California, as well. They are enthusiastic supporters and make teaching there a delight. For a third time, we send our many thanks to Glenna Vance of Universal Foods, who continually shares her knowledge of not only bread but human nature. Its so comforting to have a friend like her whos always there when we need her. We are also indebted to all those who contributed recipes and recipe ideas for this book: Judy Berney, Linda Caldwell, Marlene Casmaer, Camille Cox, Lynn Dominguez, Cecelia Fleming, Delores Horn, Bev Janson, Jerry Lovelady, Annie Miner, Eileen Shaughnessy, Molly Spradley, Kat Tarbet, and the kind folks at Pillsbury Company, Toastmaster, and King Arthur Flour.

Each one is a classic! An extra thanks goes to George Hilley, who patiently maintained his half of our correspondence with great good humor. We enjoyed working with Joy Chang, our enthusiastic and very patient editor, who suffered our being a tad behind schedule but continued to have faith in us. We miss her but our loss is Harvards gain. Her assistant, Tara Schimming, answered our endless questions and still kept her sanity. Thanks, Tara! A very special thanks to our new editor, Marian Lizzi, who came in off the bench and saved the game. Thanks for going to bat for us, Marian! We end with a most appreciative thank you to all the bread machine manufacturers for making it possible to test all these recipes.

Getting to meet the people behind the scenes has given us a new appreciation and respect for the hard-working men and women who keep this industry alive. Preface We didnt have to think long and hard about a name for this book because our objective was to pick up where we left off four years ago when our first cookbook, Bread Machine Magic, was published. This is a cookbook very similar to our first one with an emphasis on good, fairly simple, well-tested recipes. There is one major difference, though this book was written by two much more experienced bread bakers. Weve filled the pages with new hints, new techniques, new ingredients, and new recipe sizes. 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. If youre a novice at bread machine baking, we want to welcome you to the world of bread baking made easy.

Is it really as easy as tossing a few ingredients into a pan, pushing Start, and walking away? Not quite, but once you learn the idiosyncracies of your particular bread machine, a few basic facts, and how to judge your dough by a quick peek and a pinch, it will soon become second nature to you. We think youll find the helpful hints in our first chapter enough to get you off to a very good start. If youre a bread baker from way back in search of more tried-and-true recipes, we welcome you to these pages, also. Youre probably familiar with the hints in our first chapter, but there may be one or two youve missed. Like us, you consider the dough cycle the fun cycle. We have many dough-cycle recipes sprinkled throughout these chapters for you and a few that will challenge your bread baking skills.

If you also love baking bread so much that you always have too many leftover loaves on handas we doweve included many recipes that recycle those stragglers into brand-new taste sensations. Heres your chance to sample British bread soup, Italian bread salad, and tropical bread pudding. As more and more people purchase the larger two-pound machines, they ask for a cookbook that includes recipes for their machines. Weve responded to those requests in this cookbook. For the first time, we list recipes for small (1-pound / 2 cups of flour), medium (1-pound / 3 cups of flour), and large (2-pound / 4 cups of flour) machines. Most of all, weve endeavored to maintain our reputation for thoroughly tested, great-tasting recipes that bake up well in most machines.