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Bread Machine Magic: 138 Exciting Recipes Created Especially by Linda Rehberg, Lois Conway

By Linda Rehberg, Lois Conway

This well-researched, top-selling bread laptop cookbook is now revised to incorporate two-pound loaves, bringing it up to date for today's machines.

Bread laptop bakers could be thrilled with this selection of greater than a hundred thirty scrumptious, unique recipes. get pleasure from fresh-baked breads at domestic utilizing conscientiously validated recipes that include:

- San Francisco Sourdough French Bread
- Black woodland Pumpernickel
- Zucchini-Carrot Bread
- Russian Black Bread
- Banana Oatmeal Bread
- Coconut Pecan Rolls
- Caramel Sticky Buns
- Portuguese candy Bread
- and lots more and plenty more!

These healthy, preservative-free recipes are followed with advice for baking the precise loaf.

Whether you're a newcomer to bread laptop baking or an established fanatic, this ebook can help you fill your kitchen with the delectable aroma of 1 freshly baked loaf after another.
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Additional resources for Bread Machine Magic: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines (Revised Edition)

Sample text

Bake (middle rack) one sheet at a time, rotating the sheets from front to back halfway through, for 9 to 13 minutes or until almost firm when pressed on top; don’t overbake. Slide the paper and cookies onto a wire rack. Let stand until they cool, then peel them from the parchment. Tip This recipe calls for baking parchment because it keeps the cookies from sticking and scorching. Don’t try to bake them without it. Yield: Makes about twenty-five 21⁄2-inch cookies Storage: These are best when very fresh but will keep, airtight and at room temperature, for 2 days.

If the dough is soft, refrigerate it for 10 to 15 minutes, until firmed up slightly. Using a 2-inch-diameter spring-loaded scoop or heaping soupspoon, drop the dough into 2-inch mounds, spacing about 21⁄2 inches apart. Using a lightly greased table fork, press down on the cookies to form a crisscross pattern in the tops. Bake (middle rack) one sheet at a time for 11 to 14 minutes or until the cookies are lightly tinged with brown all over and barely firm when pressed in the center top. Transfer the baking sheets to wire racks.

Drop shaping. Dough and icing prepared from same mixture. Easy dipping to ice cookies. I love these! It’s always hard to beat the flavor, fragrance, and zing of fresh lemons, and in this streamlined five-ingredient recipe the ample amount of butter heightens their appeal even further. They are crisp and richly citrusy, with a puckery lemon-butter icing that’s both gratifying and effortless. To keep preparations simple, the icing uses some of the same butter, juice, and zest mixture that’s beaten together for the dough.

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