Cookbook Review: 300 Best Bread Machine Recipes

After tucking away my bread machine for the summer, it felt right to take it out and try out some new recipes. Last week I received a copy of 300 Best Bread Machine Recipes for review and jumped right in. While drooling over all the dessert breads and fresh pasta ideas (huh, how did I miss that before that I could make pasta dough in my machine?), I opted for a simple and basic recipe. A 100% whole wheat made vegan. The end results? One of the nicest loaves of bread I have baked. Rustic without being dense, the flavor being mild, made to be the layers of a luscious sandwich. To me, this is sandwich bread. And being able to have bread in a traditional shape has been nice. I am very appreciative of the bread machine Kirk surprised me with for our anniversary this past summer. The Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker is a real step up from my previous Breadman. I am hoping Kirk’s tummy can take homemade yeast bread again…after trial and error I think it comes down to avoiding heavy amounts of vital wheat gluten and allowing the bread to sit for a number of hours before eating. Hot bread seems to kill both our stomachs, once cool it is OK. Who knows why? The yeast? Maybe.

Look at that delightful interior – This book is well worth it if you love to bake!

Also…I found something very helpful in the book. Many bread recipes call for dry milk. It adds a lot to bread but with me not buying most dairy items anymore….I saw a next to the recipe about using milk instead of the water + dry milk called for. Oh duh. Gee, the obvious can go past me at times. So I used unsweetened almond milk. Worked perfectly. Use white whole wheat flour if you have it, it is lighter in texture than regular whole wheat.

100% Whole Wheat Bread (Adapted from pages 26-27)


  • 1½ cups unsweetened almond milk
  • 1½ tsp fine sea salt
  • 3 Tbsp brown sugar, packed
  • 3 Tbsp neutral vegetable oil
  • 3¾ cups white whole wheat flour or whole wheat flour
  • 1¾ tsp dry active yeast


Add ingredients in order (or as called for in bread machine directions). Set for whole wheat, 2 pound loaf.

Remove promptly after baking, let cool fully on a wire rack before slicing. Store loosely wrapped in a bread bag.

Makes one 2 pound loaf.


FTC Disclaimer: We received a copy of the book for potential review.

PS: I posted a great recipe for semi-raw Pistachio Halva bars yesterday on my other  blog, TrailCooking. Check them out, they get even better tasting after an overnight stay in the fridge!



  1. Yes! Another breadmaker recipe! You know how much I love mine, as yes, I use it to make pasta dough too 🙂

  2. Okay, okay, I’ll take the breadmaker out. You guys are really making me work. 😉 Looks yummy.

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