The other week, I was browsing the local Senior Thrift store and came across a copy of “The Best Bread Machine Cookbook Ever” from 1992. Since it was a pink tag day, I got it for 50% off, so I paid about 67 cents for the copy. This seemed appropriate for a cookbook that came out when I was 19. I found it on Amazon and was shocked that they were still selling new copies of it, and they wanted almost $20 for it.
This is a side rant, but if there is one thing about the mass Boomer retirement, it is the sheer volume of books being dumped. The market for used older books is nearly dead. If thrift shops want it to move, they must price them low and pray someone even wants out-of-date cookbooks. As with most books of the 1990s, it’s not a flashy book. There are no photos, just black and white pages, with a recipe on each page. It made for easy book writing back then. The author put out 3 bread machine cookbooks in 1992, 1994, and 1995. Modern cookbooks are full-color photos first, then the recipe. It’s more about the coffee table essence, but in your kitchen, to impress visitors.
But for 67 cents, I was willing to see what gems might lie in it, and that I might like a couple of the 150 recipes. I am always looking for inspiration and new recipes.
The bread recipes have 1—and 1½-pound variations (listed as small and large loaves). In the early 1990s, bread machines were still small and not very affordable. I don’t remember having a bread machine until at least the mid-to-late 90s, and I think my mom was gifted it. We couldn’t afford to buy a bread machine then. That bread machine actually came with me when I met Kirk, and I started using it often in the early 2000s. Then our cat knocked it off the counter and broke it (it would rock like crazy while kneading and was super hot, so he’d sneak up to get warm).
It was only after that Kirk surprised me with a Zojirushi bread machine, that can do 1, 1½, and 2 pound loaves. That machine runs often and still works as well as it did when new, and it is well over a decade old (it’s been in 3 houses now). Zoji machines do work differently than most others. It prewarms the liquids, so you don’t have to do the extra steps. For example, the milk would have been warmed in this recipe, and the butter melted. No need to with the Zoji! It makes my life that much easier.
One fair note: This cookbook uses cup measurements for the flour. I highly suggest you weigh it out instead at 120 grams per cup. Then, while the kneading cycle has started, add extra flour as needed. I usually weigh out an extra 120 grams and sprinkle it in as needed until the dough looks right to me. It’s so much easier to add more flour than to try to add water while kneading, especially if your machine only has one kneading paddle that bogs down.
The loaf is nicely denser and chewy, with lots of flavor. It is a moist, sturdy, slicing loaf. It is quite recommendable to try out.
Honey White Bread (1½ pounds)
Ingredients:
- 1¼ cups milk
- 3 Tbsp unsalted butter, thinly sliced
- 2 Tbsp honey
- ¾ tsp sea salt
- 360 grams + 120 grams all-purpose or bread flour
- 1½ tsp active dry yeast
Directions:
If using a Zojirushi bread machine, add the listed ingredients, ensuring the yeast is nestled into the flour. Only add the first 360 grams of flour.
Set the machine for a loaf.
When the kneading cycle starts, check on the dough and add in enough extra flour so the dough isn’t sticky, and it clears the bread pan while kneading. I used about 110 grams of flour.
Once baked, remove promptly and knock out, let cool on a wire rack before enjoying.
Store in a plastic or cloth bread bag, and eat within 24 hours for best taste.
If using a regular bread machine, follow the method for adding the ingredients.
You must warm the milk and butter in a saucepan until the butter melts before adding them to the machine.
~Sarah