Paul A. Sue (P.Sue@CdnAir.CA) wrote:
> I'd like to buy a bread machine for my wife's birthday (she's been
> hinting for one) ... what is a good manufacturer/model ??
My husband bought me this one for Christmas/Housewarming; it makes good
loaves and is easy to clean. It hasn't a lot of features but does have
the virtue of being $20 cheaper than anything else sold around here:
MK Home Bakery Mister Loaf, Model HB-210.215
MK Seiko Co., Ltd.
1825 Amenomiya, Kohshoku-Shi
Nagano-Ken 387, Japan
I'm just as happy about the small number of features (three bake modes,
one dough mode, a timer, no yeast dispenser) because the most useful
feature in my opinion is ease of cleaning :-)
Ruth C Perry <perryrc@battelle.org> wrote:
> If any of you have favorite cookbooks, maybe you can share them
with us.
I bought my first bread cookbook (other than the user's guide that
came with) last weekend. Made 3 loaves from it so far and they all
turned out great.
The Bread Machine Bakery Book_, by Richard W. Langer (1991: Little,
Brown, & Co, Boston/Toronto/London)
Here's a selection of recipes: garlic herb bread, tomato bread, double
chocolate bread, various multigrain breads, pumpkin bread, mock
brioche... and a bunch of more "ordinary" breads.
There's a volume 2 availible that I'll be picking up as opportunity
presents!
Banana Bread Recipe Question: I made the following recipe from the
bread machine user's guide. Actually this is modified; the recipe
verbatim from the guide didn't work at all. It made a nice, moist,
slightly heavy but pretty well risen loaf--well, the texture was good
for tearing off chunks and eating :-9
The problem: the banana flavor was all but subliminal. This with
twice as much banana as the recipe *originally* had called for... Is
it possible to make something more banana-y?
(1lb loaf)
3 1/2 oz water
2 1/3 c bread flour
1 T sugar
1 t salt
1 T butter (I use stick margarine)
1/2 T nonfat dry milk
2/3 c mashed banana
1 1/2 t active dry yeast
--
Robin Hilp, robinr@ichips.intel.com