I recently saw a cookbook that grabbed my attention: The No-Fuss Bread Machine Cookbook: Hands-Off Recipes For Perfect Homemade Bread. It’s been out for a few years, so I am glad I came across it.
When life gets busy, our bread machine is my savior. Putting the ingredients in, walking away while I homeschool the boys, and working on the homestead are everything. Come back 4 hours later to a perfect loaf of bread, especially with how our house runs chilly in winter. It really makes lunch that much simpler.
I was very excited to have many new recipes to try. The book is straightforward to follow and offers three sizes of loaves for each recipe so that you can use a 1-pound, 1½-pound, or 2-pound machine.
This cookbook has many bread options, from regular bread to spice bread, fruit bread, cheese bread, vegetable bread, holiday bread, and even how to start sourdough bread in your bread machine.
I love getting inspired. And it’s just what I needed as winter slides into spring, and I am so busy.
The recipe I chose to try is a rich egg bread, which is very indulgent. Very soft indeed. This recipe alone made going thru this cookbook worth it.
Soft Egg Bread
Ingredients:
- 1 cup milk*
- 5 Tbsp butter*
- 3 eggs*
- 1/3 cup granulated sugar
- 2 tsp fine sea salt
- 4 cups all-purpose or bread flour (480 grams)
- 1½ tsp bread machine or quick-rise yeast
Directions:
Add ingredients as listed or in the order your bread machine calls for.
Set for Basic/White cycle and medium crust.
Once baked, remove it promptly and let it cool on a wire rack.
Store in a bread bag.
*We use a Zojirushi bread machine, which has a preheating cycle. If your bread machine doesn’t do this:
Milk at 80-90*. The butter melted and cooled down. Eggs at room temperature.
Makes one 2-pound loaf.
~Sarah