In article <2lq8kc$
...@polaris.biology.ucla.edu>,
a
...@polaris.biology.ucla.edu (April Andrews) wrote:
> I just made my first loaf of bread in my new Zojirushi breadmaker.
> The machine seems great but the bread wasn't actually that good. I used
> a recipe from the book that came with the machine that was
> mostly bread (bromated) flour with a little whole wheat. It was a little chewy
> and the air wholes seemed on the large size.
> Any suggestions from experienced breadmachine operators?
> How about recommendations for the best cookbooks?
We've made a number of the recipes (some of them many times) from "The Best
Bread Machine Cookbook Ever" by Madge Rosenberg (1992, HarperCollins, New
York) ISBN 0-06-016927-3. Some of the recipes are to die for. I
particularly like the Garlic & Parsley bread and the Honey White. Lately we
have been making almost nothing but the "Sourdough Lean and Simple" from
that book.
I've seen the book everywhere. It's yellow, maybe 6" tall, 6" square with a
3/4" spine, spiral bound inside a hardboard cover. This info provided for
stores that have no recognizable shelf-ordering system.
We've tried some recipes from a few other books, including the one that
came with our machine (a Seiko Importing Co machine); we've had
consistently good success with Rosenberg, so-so with others.
Steve
--
smik...@panix.com noslfcn...@aol.com Steve Miklos @ home
