Recipe of baking success!
354384
I mail ordered this book with proofs of purchase from gold medal flour, when it first came out. This has been my #1 go to cookbook for 30 years. I have honed and perfected many of the recipes for my own taste. After about the first 10 years, my mom took it apart and put each page into sheet protecters and a binder. I highly recommend that to anyone who wants to be known as a great baker!
3454104
This was extremely easy to make!  I have a Goldstar HB-152CE 1.5lb bread-maker.  I used the "regular" and "medium" bread settings. I followed the directions on the box, adding liquids first, used water and vegetable oil (instead of butter), followed by mix, and the yeast on top.  I did add an additional 2 Tbs of water shortly after while it was mixing as it seemed like the machine was struggling with the dough a bit (and that helped).  In less than 4 hrs my house smelled awesome, and I was enjoying a warm piece of bread with butter.  Glad I ordered the 6 pack ox mixes!!
3623519
I've made several of the recipes in this book, and they've all been fantastic!  The homemade oreo cookies, and the biscuits are the biggest hits so far!  I also love the details on the science of baking and explanations around why to weigh your ingredients rather than relying on measuring cups.  It has helped me to grow as a baker.  I highly recommend this book!
1153905
Fantastic baking book! Wife is grain free and I can even bake her treats. Everything we have made has been great! Thank you!
3264955
Very good, so much easier than wasting baking sheets. And saving some money as well! I would recommend this to anyone who's loves to bake like I do!
3777400
I've only made one recipe, the Strawberry cheesecake. It turned out amazing! I'm excited to try more!
3284727
Forgot to order two pans for my recipe! Didn't realize my mistake all the way up until I started pouring the batter and then I about broke down since I wanted to weigh out the batter exactly for a very special cake I was making. I baked one at a time though and eyeballed the batter ended up pouring about 60/40, but the cake still turned out wonderful! Great even browning and easy release. (I highly recommend a pack of those parchment rounds which I bought on impulse with this pan- worth the extra money to me). I will definitely order another for my next cake. Great product!
1342255
Love it!  Tried a few recipes.  Delicious so far!
1449436
My wife has been learning to bake bread for some time and was getting pretty good at it. But this book took her skills to a whole new level. This is a book about technique and how 4 basic ingredients is all you need to make bakery quality bread. She has baked nearly 10 loaves since I purchased these and the results have been great. I don't bake bread but I too am always interested in tips to improve cooking technique.

Note, this book is the real deal because there are no 'easy bake" or "no knead" type of recipes here. Many of the recipes need many, many hours but the results are excellent. My wife has been following them religiously (we even purchased a cast iron pot).

Highly recommended if you want to learn the basics of baking.
811926
I anticipate this will be a multi-phase review, as I test the method over time and try more recipes. I purchased this book last week and was excited to give their refrigerated dough method a try.

1-17-12: I made up a batch of the basic recipe yesterday, refrigerated a few hours to chill the dough, and made a loaf with dinner. The bread turned out very well (better than a miserably failed attempt with a different recipe the weekend prior) and I am excited to see how the flavor develops over time. The crust didn't get very thick, but it was a nice chewy consistency. I think I could have baked it a few minutes longer (or had the patience to let it cool before cutting into it) for a slightly more well-done center.

So far I'm very impressed with how easy the process is and how thoroughly the chefs/authors have thought through different ways to save time & effort without sacrificing quality. This is some seriously simple and seriously tasty bread! For a novice bread maker, I was impressed with myself for producing such a great loaf with such little effort!
3600498
What a beautiful baking book!  The photos are so nice, and the written word explains how to accomplish everything to the end without failing!  I have read this book from cover to cover and am thrilled that they shared their marshmallow recipe with us!  I highly recommend this book!
1910779
This is awesome! Some people commented here about the problems they had with the consistency of the dough while making it, but I think it must be due to mistakes when converting the measurements into american measurements. I found 'converted' instructions posted for this same bread mix elsewhere on Amazon and followed those and it was so super easy to make it - nothing sticking to my hands or to the bowl, no need either grease my hands or dust them with flour... Here are the instructions I followed (the only changes I made - added some garlic salt and made 40 little balls, not 35):
Recipe for 17.6 oz of Amafil Cheese Bread Mix (which is half of this bag of 1 kg/35.2 oz:
1 - Place in a bowl 17.6 oz of Amafil Cheese Bread Mix. Add 4 medium eggs and 7 oz of shredded cheese (preferably mozzarella cheese). Knead well.
2 - Add little by little 6.8 fl. oz of water (room temperature), mixing well until dough is uniform and sticky on the hand but not to the bowl.
3 - Divide the dough, make balls in the desired size and place in flat pans. If necessary, grease hands with butter.
4 - Preheat oven to 350 degrees F. Bake in the preheated oven for 25 to 30 minutes or until the cheese bread are lightly browned.
Makes 35 units of 1 oz each approximately.
501686
It was perfect! And my cake came out amazing! Thanks for the instructions and the quality!
4295549
I've baked bread off and on for decades, but more off than on.  I've made it by hand, and I've made it using a bread machine to mix and proof the dough.  For awhile, I used the bread machine to bake the dough, too, but didn't like the results so switched to oven-baking.

The bread was usually delicious, with a few failures along the way.  But I didn't bake as often as I wanted.

I was skeptical about this method, and tried a recipe before I bought the book.  That recipe sold me, and the book has so many more options.  I still use the master dough recipe the most, but there are enriched doughs, olive oil doughs, and others, and tons of recipes for both breads and for dishes using the breads.

Five minutes a day is pretty accurate, although maybe more time than it actually takes.  It takes about five minutes to mix up a new batch of master dough, a minute or two longer if you use one of the recipes with extra ingredients.  For baking, it takes very few minutes to take the dough out of the refrigerator, give it a brief shaping, put it in the oven, take it out of the oven.

Some of the fancier recipes, or the more fancily shaped loaves do take longer.

This may be obvious, but you don't have bread ready to go into the oven in five minutes when you first make the dough.  It needs to sit on the counter for a couple of hours, and then let rise and bake the portion you want, or refrigerate the whole thing.  I usually make a fresh batch right after I have shaped the last of the dough in my bucket, so it is ready for next time (usually the next day).

I've given loaves to friends, and they asked me how I made it.  I don't think they quite believed me when I told them how simple it is.

The breads have a wonderful crunchy crust, and are soft and delicious inside.  The variations are almost endless, and every one I have tried has been a success.  But the master dough recipe is still the one I use the most..
3550222
I have made so many dishes in the past month with this oven.  Really surprised how beautifully my breads have turned out too!  I can actually use one recipe for bread and divide the dough and bake two challah breads side by side on the large coated baking pan which is provided.  10 inch pizzas and casseroles turn out great also.  I noticed some complaints about having no light in the oven, but I don't need a light to see what's going on.  I see it perfectly fine! You will be happy with this oven!
My husband bought it for me on his account.  So I'm writing this review on my account.
1814585
The OXO Non-Stick Pro baking line are my new favorite products in the kitchen! I've tried the loaf pan, 13x9 cake pan, 12 muffin pan, and now the cookie sheet - all with awesome results! I first made cookies with this sheet and decided to forgo my Silpat to really test it out - Silpat wasn't needed at all! The cookies did not stick, baked perfectly even, and didn't leave residue on the sheet. Nothing is worse (to me) than to have a brand new sheet/pan come out stained after first use - not an issue here. It was a breeze to clean because there was no sticking and no residue!

Since I had great results with cookies, I decided to try a pizza. I put some cornmeal down on the pan because I prefer it that way and always use cornmeal on my stone. It came out great! It was baked evenly, and again, almost no mess - except for some cheese on the edge of the pizza but it was easy to clean! I may have to buy the pizza pan in this collection once my pizza stone goes (it's pretty old).

I received this product for free.
769150
This cookbook saved me last night when my macaron baking failed...luckily I had mark bittmans book and his recipe was the five star winner! And no boiling of sugar and water to 240 degrees!!!
Thanks, Mark for having my back!!!!