Bread Machine Recipe Cookbook

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"I like that suggestions are made for other uses of the recipes, like Alpine Muesli Rolls can be formed into 4 mini loaves, baked and thinly sliced and then used for a base for hors d'oeuvres; or the Giant Parmesan Breadsticks can be made into focaccia and brushed with olive oil and salt. So many of the loaves can also be made into dinner rolls!"

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250 Best American Bread Machine Baking Recipes

Wake up to the smell of freshly baked bread with this programmable bread machine. The 680-watt appliance automatically adjusts the speed and timing for foolproof results, while its convection fan circulates air during baking for superior crust color and texture. Exclusive Low Carb, Gluten-Free, and Artisan Dough settings are just 3 of 16 preset menu options available with the touch of a button.

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Click here to see our price, or to read more about the Cuisinart CBK-200 2-Pound Convection Automatic Bread Maker

"I have several breadmaking books I use with my bread machine, and this is by FAR my favorite (I have the update 2002 Hermes House Edition, but it is essentially the very same book)! Recipes are very easy to follow (no impossible to find ingredients), and directions are concise. I have yet to have a recipe turn out anything but a wonderful, tasty loaf of bread... and the aroma is to die for!!! I love the numerous photographs too! Buy this book if you are thinking of buying ANY breadmachine book! 5 Stars!"

"I have never had a bad loaf with this book! I use the updated Hermes House edition (2002)(Cooks Encyclopedia version) but essentially the same great book! You can't go wrong with this one! I have used it with my great TR888 and TR700 bread machines and I make at least 2 loaves a week."

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Stromboli
This stuffed Italian sandwich takes its title from a volcano of the same name, located on an island off the coast of Sicily. When you cut it open, it oozes meat, vegetables, sauce, and cheese in lavalike fashion. Served with a simple green salad and a glass of Asti Spumante, it makes a satisfying meal
winter and summer.

SERVES 6 MODERATE OR 4 HEARTY EATERS

FOR THE DOUGH
2 teaspoons instant yeast
211/2 cups all-purpose flour
1/2 cup semolina flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/4 cups plus 2 tablespoons lukewarm water
1/4 cup olive oil

Place all the ingredients in the machine, program for Manual, Dough, or Basic Dough, and press Start. Check the dough about 10 minutes before the end of the second kneading cycle; it should have formed a soft but not sticky ball. Adjust the consistency with additional flour or water as needed.

FOR THE FILLING
1/4 pound mushrooms (about 6 medium-to-large), thinly sliced stick
1/4 stick (1 ounce) unsalted butter or margarine
1 medium onion,
hopped
1 green bell pepper, cored and cut into 1/2-inch squares
1 pound ground sweet Italian sausage
1/4 teaspoon salt or to taste
1/4 teaspoon coarsely ground black pepper
1 14-ounce jar spaghetti sauce
1 tablespoon sugar

In a large frying pan, saute the mushrooms in the butter until they begin to exude their juices, about 5 minutes. Add the onion and pepper and sauté slowly until the vegetables are just beginning to brown and the juice has evaporated. This will take an additional 5 minutes, more or less. Add the sausage and cook, stirring often, until it loses its pink color completely. Drain off any fat, if necessary, and add the salt, pepper, spaghetti sauce, and sugar. Bring the mixture to a boil and simmer slowly for 15 minutes. Remove the pan from the heat and set aside.

TO FINISH THE STROMBOLI
8 ounces (2 cups) shredded mozzarella cheese

Roll the dough to an 18 x 15-inch rectangle. Cover it with the sausage mixture, leaving a 1-inch border along the long edges. Sprinkle the cheese on top.

Starting with a long end, gently roll the dough into a log. Don't roll the dough tightly, as this will force all of the filling out the end. When there are 2 inches of dough left to roll, stop rolling and pull the unrolled edge of the dough up over the top of the log. Pinch it closed all along the top of the log as best you can, then transfer the log to a lightly greased baking sheet or pizza pan, seam side down. Pinch the ends closed and tuck them underneath. Bend the log into a horseshoe shape. Cover it with a sheet of lightly greased plastic wrap and let it rise for 30 minutes, or until it's somewhat puffy.

Bake the log in a preheated 375 degrees F oven for 20 to 25 minutes, or until it's golden brown. Serve hot or warm in slices.

From Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time