---
product_id: 667127
title: "The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine"
price: "€ 54.75"
currency: EUR
in_stock: true
reviews_count: 13
url: https://www.desertcart.ie/products/667127-the-bread-lovers-bread-machine-cookbook-a-master-bakers-300
store_origin: IE
region: Ireland
---

# 646 pages of tested bread wisdom Perfect-every-time bread machine baking 300+ recipes The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine

**Price:** € 54.75
**Availability:** ✅ In Stock

## Summary

> 🍞 Unlock the ultimate bread machine bible—bake like a pro, every loaf, every time!

## Quick Answers

- **What is this?** The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
- **How much does it cost?** € 54.75 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/667127-the-bread-lovers-bread-machine-cookbook-a-master-bakers-300)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Key Features

- • **Endless Bread Variety:** 300+ expertly tested recipes from white to gluten-free, sourdough to sweet rolls, all tailored for your bread machine.
- • **Bread Machine Optimized:** Recipes calibrated for various machine sizes and cycles, with expert guidance on ingredient adjustments and machine quirks.
- • **Versatile Baking Styles:** From simple one-step machine breads to artisan loaves requiring shaping and oven finishing—breadmaking for every skill level.
- • **Master Baker’s Secrets:** Hundreds of hours of testing distilled into foolproof tips and troubleshooting advice to nail perfect bread every time.
- • **Inclusive Dietary Options:** Dedicated chapters for gluten-free, no-yeast quick breads, and specialty flours to fit your lifestyle and adventurous palate.

## Overview

The Bread Lover's Bread Machine Cookbook is a comprehensive 646-page guide featuring over 300 meticulously tested recipes designed specifically for bread machines. Authored by bread expert Beth Hensperger, it covers a vast range of breads including white, whole-grain, gluten-free, sourdough, and specialty breads, with detailed tips to troubleshoot and perfect your baking. Ideal for both beginners and seasoned bakers, this cookbook transforms your bread machine into a versatile artisan bakery at home.

## Description

Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? The answer from bread expert Beth Hensperger is a resounding “Yes!” When Beth first set out to find the answer, though, she had doubts; so she spent hundreds of hours testing all kinds of breads in a bread maker. This bountiful 646-page book full of more than 300 bakery-delicious recipes is the result, revealing the simple secrets for perfect bread, every time . In addition to a range of white breads and egg breads , recipes include: Whole-Grain Breads Gluten-Free Breads Sourdough Breads Herb, Nut, Seed, and Spice Breads Vegetable, Fruit, and Cheese Breads Pizza Crusts, Focaccia, and other Flatbreads Coffee Cakes and Sweet Rolls Chocolate Breads Holiday Breads No-Yeast Quick Breads No matter how you slice it, Beth’s brilliant recipes add up to a lifetime of fun with your bread machine!

Review: One of my favorite cookbooks. - This is an excellent value for the price and I can't recommend it highly enough. With around 300 recipes for bread ranging from white to wheat, sourdough to rye, egg to dessert breads, and with recipes from all over Europe, the United States, and different periods of history (the Indian Graham Bread is a treat, even for those who aren't Colonial America lovers) you get a lot of recipes with very little space wasted by unnecessary color photos. Many of her breads can be made entirely in the breadmaker and consist of only two steps (put ingredients in and turn on machine, and then take out when done). For those who want more of a challenge, there are also a number of recipes that require being shaped and finished in the oven. In short the recipes range from very easy to those with more steps after making the dough in the breadmaker (baking in oven, making a biga ahead of time, shaping dough, etc). I have found that many of her recipes work very well without any adjustments, but keep in mind that all machines are different and you will probably need to experiment a little. I will admit that I had some trouble at first with the recipes here. And there are some like the sourdough recipes that I just can't get to work. Don't be discouraged. You should realize three things. First, all bread machines are different and the author right from the beginning tells you that you may need to adjust certain amounts of liquid or flour depending on your machine's manufacturer. Second, and related to that, you need to carefully measure out your ingredients, especially the water and flour. I am pretty impatient with recipes and not a careful measurer. Slow down and make sure you carefully measure out your ingredients and, as she tells you at the beginnig, adjust flour or water as necessary during the kneading cycles. And this leads to my third point, you should read the beginning of the book, or at least glance at it. The author provides tips about individual machines that will save you much heartache, and, should something go wrong like your loaf collapsing she gives you a detailed analysis of what probably went wrong and how to fix it. She then goes into seven different types of bread that you will cook throughout the book in a very detailed way that will help you later with her other recipes, many of which have many fewer steps. Additionally, don't be alarmed if you see some of her recipes require many steps, "esoteric" flours or ingredients you've never used before (barley or semolina flour), or require you to finish baking in the oven. Never fear! Most of her recipes require only the most basic ingredients that you'll already have if you bake often already (well besides bread flour and bread machine yeast perhaps). I have slowly acquired such things as wheat germ, gluten, barley flour, rye flour, semolina flour, etc. as I have worked my way through the book. Don't get stuck on just the white breads (which are great), but keep going into the wheats, ryes, and multi-grains. You won't regret it. I use a Sunbeam (entry level) machine and I've discovered a few things about it: (1) Always check the dough during knead cycles to see if it needs more moisture (recipes with fatty milks often seem to need a bit more). The author recommends that some machines regularly need a tablespoon more of water (or less of flour) and my machine seems to need more water about 1/3 of the time I use it. (2) Carefully measure ingredients. (3) The "dark crust" cycle is jut way too hot and should never be used. (4) The 1 1/2 lb recipes work well, but the 2 lb recipes would overflow the machine. As you can see, none of the errors that resulted from these problems were the author's fault, it was either me or the machine. I attribute my inability to make some of her recipes, such as the sourdoughs to Central Virginia apparently not being a great place to buy sourdough starter yeast (the homemade ones just don't work for me) and my inexperience with making sourdough starters. As mentioned above, my machine runs rather hot so making some of the smaller 1 lb breads or trying to use the dark cycle called for in her recipes is difficult because the machine overbakes them. My major criticism is that, while pictures are unnecessary for the most part, I would like to have them for the breads that need to be folded/rolled into shapes because I have a hard time visualizing what she wants me to do. I have bought many quality cookbooks from desertcart, from a variety of publishers including America's Test Kitchen and Williams-Sonoma. In terms of the most recipes for your money, you really can't beat this book. The directions are very clear and she provides helpful hints about cooking bread, different kinds of flours/ingredients, and how to store left over bread throughout. You'll learn something new and useful every few pages as you work your way through the book.
Review: It's a "bread bible" at almost 700 pages full of bread recipes and more - I have ordered several bread machine cookbooks on desertcart since we are baking more bread than I've ever eaten in my life lately. Dr. Atkins would hate my family right now with all the carbs we are enjoying. That said, some are great, some fall flat...then some you go to almost every time you make a loaf. This is the one I enjoy the most. I was shocked when the book arrived because it's huge...full of recipes! Because of that, regarless of your taste, you should expect to have more than enough choices...even if you wanted to cook a loaf a day. And quite frankly, we kinda love making a different kind every day.Especially if you have a special diet and want to alter bread recipes in your own machine...now you can. Here are some examples: Butter Bread and loads of other white breads Sour Cream Bread Whole Wheat Cuban Bread Coconut Milk White Bread Honey White Bread Honey Wheat Bread and loads of other whole grain breads Jewish Egg Bread Swiss Egg Bread Tomato Bread Sweet Potato Bread Zucchini Bread Applesauce Bread Cottage Cheese Breads Ricotta and Chive Bread Green Chile Bread Black Olive Bread Balsamic Caramelized Onion Bread Sunflower Oatmeal Bread Toasted Walnut Bread Pecan Raisin Bread OLive Oil Pine Nut Bread Beer Bread California Nut Bread Cinnamon Swirl Bread Hot Jalapeno Bread with Longhorn Cheese Beer Bread with Cheddar Roquefort Cheese Bread with Walnuts or get creative with your flours for a chance of pace like chickpea flour, graham flour (OMG! I love this loaf! It's like the taste of wheat with a lighter texture and creaminess...I LOVE that one.) recipes for great pizzas making dough such as cheese pizza, caramelized onion and gorgonzola pizza,, mediterranean pizza, etc and all kinds of pizza doughs from white to wheat to cornmeal, etc. there is a whole chapter on gluten-free breads Did you know you can make pasta dough in your bread machine? Neither did I. There is a whole chapter on it. You'll never go back. Out of yeast? There is a chapter on no-yeast quick breads. Like your bread with jelly or jam? A chapter on how to make them IN your bread machine. and all kinds of rolls, shaped breads, cinnamon rolls cakes, stuffings, foccacias, pita bread, pretzels... I wanted to give a clear picture by listing some ideas but let's face it, there are almost 700 pages of recipes for which you can use your bread maker. That may seem like a longish list but it's small in comparison! I have yet to have any loaf not work. (Incidentally if you ever continue to have bad loaves check the freshness of your ingredients. I had a friend complain about her bread maker and she had old yeast, old baking soda, old baking powder. Bought new and all loaves were perfect! They do matter.) Know going in: These recipes typically call for wheat gluten. Although my regular grocery doesn't carry it, I order mine dirt cheap on desertcart and it's worth it. We now use it in ALL recipes regardless of cookbook...it really improves the taste and texture even if you thought nothing was missing before. Most recipes have the ingredients for a 1.5 pound and a 2 pound loaf. A few are just for a 1.5 pound loaf but work just fine in my 2 pound loaf machine. Negatives: Maybe it would be too time consuming to do for such a huge book, but I really appreciate that one of my other favorite bread machine cookbooks includes the nutritionals for each loaf/slice including the calorie count. That may not matter to everyone but I do like an overview of what I'm taking in. For those who need photos, there aren't any here, although there are drawings. That doesn't matter to me so much especially since all breads are so similar but I know many like cookbooks with photos. Conclusion: I think it's a must have to add variety to your sandwiches and bread routine. You could get by with just this one cookbook for your bread maker and be happy with the endless recipes I think. Wish they had nutritionals but I forgive them that due to the long length of the book already...but maybe in a revised edition at the bottom of each page??

## Features

- Used Book in Good Condition

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #127,869 in Books ( See Top 100 in Books ) #46 in Bread Machine Recipes #157 in Homebrewing, Distilling & Wine Making #258 in Bread Baking (Books) |
| Customer Reviews | 4.5 out of 5 stars 4,606 Reviews |

## Images

![The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine - Image 1](https://m.media-amazon.com/images/I/A1DJZGOCLvL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ One of my favorite cookbooks.
*by W***Z on March 16, 2014*

This is an excellent value for the price and I can't recommend it highly enough. With around 300 recipes for bread ranging from white to wheat, sourdough to rye, egg to dessert breads, and with recipes from all over Europe, the United States, and different periods of history (the Indian Graham Bread is a treat, even for those who aren't Colonial America lovers) you get a lot of recipes with very little space wasted by unnecessary color photos. Many of her breads can be made entirely in the breadmaker and consist of only two steps (put ingredients in and turn on machine, and then take out when done). For those who want more of a challenge, there are also a number of recipes that require being shaped and finished in the oven. In short the recipes range from very easy to those with more steps after making the dough in the breadmaker (baking in oven, making a biga ahead of time, shaping dough, etc). I have found that many of her recipes work very well without any adjustments, but keep in mind that all machines are different and you will probably need to experiment a little. I will admit that I had some trouble at first with the recipes here. And there are some like the sourdough recipes that I just can't get to work. Don't be discouraged. You should realize three things. First, all bread machines are different and the author right from the beginning tells you that you may need to adjust certain amounts of liquid or flour depending on your machine's manufacturer. Second, and related to that, you need to carefully measure out your ingredients, especially the water and flour. I am pretty impatient with recipes and not a careful measurer. Slow down and make sure you carefully measure out your ingredients and, as she tells you at the beginnig, adjust flour or water as necessary during the kneading cycles. And this leads to my third point, you should read the beginning of the book, or at least glance at it. The author provides tips about individual machines that will save you much heartache, and, should something go wrong like your loaf collapsing she gives you a detailed analysis of what probably went wrong and how to fix it. She then goes into seven different types of bread that you will cook throughout the book in a very detailed way that will help you later with her other recipes, many of which have many fewer steps. Additionally, don't be alarmed if you see some of her recipes require many steps, "esoteric" flours or ingredients you've never used before (barley or semolina flour), or require you to finish baking in the oven. Never fear! Most of her recipes require only the most basic ingredients that you'll already have if you bake often already (well besides bread flour and bread machine yeast perhaps). I have slowly acquired such things as wheat germ, gluten, barley flour, rye flour, semolina flour, etc. as I have worked my way through the book. Don't get stuck on just the white breads (which are great), but keep going into the wheats, ryes, and multi-grains. You won't regret it. I use a Sunbeam (entry level) machine and I've discovered a few things about it: (1) Always check the dough during knead cycles to see if it needs more moisture (recipes with fatty milks often seem to need a bit more). The author recommends that some machines regularly need a tablespoon more of water (or less of flour) and my machine seems to need more water about 1/3 of the time I use it. (2) Carefully measure ingredients. (3) The "dark crust" cycle is jut way too hot and should never be used. (4) The 1 1/2 lb recipes work well, but the 2 lb recipes would overflow the machine. As you can see, none of the errors that resulted from these problems were the author's fault, it was either me or the machine. I attribute my inability to make some of her recipes, such as the sourdoughs to Central Virginia apparently not being a great place to buy sourdough starter yeast (the homemade ones just don't work for me) and my inexperience with making sourdough starters. As mentioned above, my machine runs rather hot so making some of the smaller 1 lb breads or trying to use the dark cycle called for in her recipes is difficult because the machine overbakes them. My major criticism is that, while pictures are unnecessary for the most part, I would like to have them for the breads that need to be folded/rolled into shapes because I have a hard time visualizing what she wants me to do. I have bought many quality cookbooks from Amazon, from a variety of publishers including America's Test Kitchen and Williams-Sonoma. In terms of the most recipes for your money, you really can't beat this book. The directions are very clear and she provides helpful hints about cooking bread, different kinds of flours/ingredients, and how to store left over bread throughout. You'll learn something new and useful every few pages as you work your way through the book.

### ⭐⭐⭐⭐⭐ It's a "bread bible" at almost 700 pages full of bread recipes and more
*by C***R on July 28, 2010*

I have ordered several bread machine cookbooks on Amazon since we are baking more bread than I've ever eaten in my life lately. Dr. Atkins would hate my family right now with all the carbs we are enjoying. That said, some are great, some fall flat...then some you go to almost every time you make a loaf. This is the one I enjoy the most. I was shocked when the book arrived because it's huge...full of recipes! Because of that, regarless of your taste, you should expect to have more than enough choices...even if you wanted to cook a loaf a day. And quite frankly, we kinda love making a different kind every day.Especially if you have a special diet and want to alter bread recipes in your own machine...now you can. Here are some examples: Butter Bread and loads of other white breads Sour Cream Bread Whole Wheat Cuban Bread Coconut Milk White Bread Honey White Bread Honey Wheat Bread and loads of other whole grain breads Jewish Egg Bread Swiss Egg Bread Tomato Bread Sweet Potato Bread Zucchini Bread Applesauce Bread Cottage Cheese Breads Ricotta and Chive Bread Green Chile Bread Black Olive Bread Balsamic Caramelized Onion Bread Sunflower Oatmeal Bread Toasted Walnut Bread Pecan Raisin Bread OLive Oil Pine Nut Bread Beer Bread California Nut Bread Cinnamon Swirl Bread Hot Jalapeno Bread with Longhorn Cheese Beer Bread with Cheddar Roquefort Cheese Bread with Walnuts or get creative with your flours for a chance of pace like chickpea flour, graham flour (OMG! I love this loaf! It's like the taste of wheat with a lighter texture and creaminess...I LOVE that one.) recipes for great pizzas making dough such as cheese pizza, caramelized onion and gorgonzola pizza,, mediterranean pizza, etc and all kinds of pizza doughs from white to wheat to cornmeal, etc. there is a whole chapter on gluten-free breads Did you know you can make pasta dough in your bread machine? Neither did I. There is a whole chapter on it. You'll never go back. Out of yeast? There is a chapter on no-yeast quick breads. Like your bread with jelly or jam? A chapter on how to make them IN your bread machine. and all kinds of rolls, shaped breads, cinnamon rolls cakes, stuffings, foccacias, pita bread, pretzels... I wanted to give a clear picture by listing some ideas but let's face it, there are almost 700 pages of recipes for which you can use your bread maker. That may seem like a longish list but it's small in comparison! I have yet to have any loaf not work. (Incidentally if you ever continue to have bad loaves check the freshness of your ingredients. I had a friend complain about her bread maker and she had old yeast, old baking soda, old baking powder. Bought new and all loaves were perfect! They do matter.) Know going in: These recipes typically call for wheat gluten. Although my regular grocery doesn't carry it, I order mine dirt cheap on Amazon and it's worth it. We now use it in ALL recipes regardless of cookbook...it really improves the taste and texture even if you thought nothing was missing before. Most recipes have the ingredients for a 1.5 pound and a 2 pound loaf. A few are just for a 1.5 pound loaf but work just fine in my 2 pound loaf machine. Negatives: Maybe it would be too time consuming to do for such a huge book, but I really appreciate that one of my other favorite bread machine cookbooks includes the nutritionals for each loaf/slice including the calorie count. That may not matter to everyone but I do like an overview of what I'm taking in. For those who need photos, there aren't any here, although there are drawings. That doesn't matter to me so much especially since all breads are so similar but I know many like cookbooks with photos. Conclusion: I think it's a must have to add variety to your sandwiches and bread routine. You could get by with just this one cookbook for your bread maker and be happy with the endless recipes I think. Wish they had nutritionals but I forgive them that due to the long length of the book already...but maybe in a revised edition at the bottom of each page??

### ⭐⭐⭐⭐⭐ Comprehensive and Trustworthy - Beginner Opinion
*by L***N on February 20, 2021*

Take any negative reviews on this book "with a grain of salt" - a little bread making pun. People say all kinds of things in the negative reviews that just aren't true. One person said there was no recipes for Pizza Dough. See, now that is someone who either does not want to read or cannot read. This is a fantastic book. I do not believe that bread making - even with a machine - is easy. There are a lot of factors that go into making a good loaf of bread. People who want this to be easy right off the bat will be disappointed. But, if you read the book and follow directions and listen to wisdom - you will be successful. If you want to look at a recipe and dump the ingredients in without thinking and have a successful result - you will never make good bread. All machines are different. I first bought a cheap machine - $79. I followed the recipe booklet that came with it to a T - but not a single loaf I tried in that machine came out right. I decided to buy a Zojirushi Maestro from a business in Vermont that has the word king in the title. It is an excellent machine and I have had great results using it. If you're going to use this bread book for your machine, you have to be mindful of some things. 1. You need to follow your bread machine's order of doing things - and she tells you this over and over. 2. You need to weigh your ingredients on a kitchen scale in grams. While it is true that there are no measurements in grams in this book, you can very likely refer to the recipes that come with your machine to see how many grams are in 2 cups of bread flour, for example. And water and, well, everything. You can also google: "How many grams in 8 ounces of water?" My machine came with a liquid measuring cup and a Tb. and tsp. measure. I always use this cup that came with my machine for the liquid measure. I make sure it is right on the line. Because the success of your bread depends upon a certain ratio of flour to liquid. Weigh and measure very carefully. Also, when you have gathered all of your ingredients, line them up in the order they are supposed to be added according to your machine and then start putting them in the pan. You don't want salt to touch your yeast before starting the machine because it can inactivate your yeast. My machine instructions put the salt on top of the flour, so before I put it on, I make a hole in the top of the flour for the yeast and sprinkle the salt around the hole, making sure none gets inside. Yeast is added last. Being careful with this is especially important if you are using a delay timer, I would think. Unless you are allergic to gluten, I recommend adding it to the recipes. In this book, almost all the recipes have the addition of Vital Wheat Gluten - referred to as "gluten". It helps the bread rise better - even the high protein bread flour. Lots of bakers claim that it doesn't need the gluten but my breads look better and are airier with it. Beth Hensperger is right again! There is something for everyone in this book - unless you are impatient, don't like information and don't want to think or learn. If this is you, don't despair - you can buy bread. I highly recommend using high quality everything - especially the flour. I tried a grocery store brand of organic white flour and it was terrible compared to a high quality brand. Bob's Red Mill has high quality flours although they do not make an organic white bread flour and I'm guessing that the reason is because their all purpose flour is already high in protein. King Arthur Flour also makes high quality flour and they do make a white organic bread flour which is what I'm using. My favorites from this book (I am a beginner and have only tried a few): Orange-Cinnamon Bread; Fresh Dill Bread. Ohmigosh - the Fresh Dill Bread is absolutely mouth-watering. It has a small amount of finely diced onion - just enough to make the bread smell good. There is some cream cheese in the recipe and the dill . . . well, it's just heavenly bread with lots of flavor. Oh - and another negative review that tickled me was a woman who said that the book was too much because she just wanted a few basic bread recipes. Really?! It says "300 Favorite Recipes" right on the front of the book!

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-07-03*