Hi Friends, I hope you had a wonderful holiday season and are ready to get serious about baking fantastic bread. Quick clarification before we dive into this tricky topic:I’m not talking about loaves that sink on top—that’s usually overproofing. Check out the right side where the loaf is starting to cave in. I’m talking about loaves that look fine out of the oven, then cave inward on the side as they cool. That kind of collapse almost always points to a structure problem, not fermentation....
21 days ago • 1 min read
No matter where you are on your bread-making journey, I’ve got a Christmas-morning-worthy recipe for you — whether you’re baking for brunch, snacks, or something sweet to nibble while the coffee brews. Beginning Bread Bakers Start Here: Easy Bread Machine Cinnamon Rolls with a Secret Ingredients A great make-ahead option for beginners. Mix the dough the day before and bake in the morning. The secret? A tiny pinch of cloves (optional) that adds warmth without shouting. Click to see the recipe...
about 1 month ago • 1 min read
Hi Friends, My mom was ahead of her time when she engaged in a little DIY aversion therapy with my pre-teen self. One day, I asked if I could make a full batch of Butterscotch Refrigerator Cookies purely to eat the dough. After a moment of hesitation, she said, “Go right ahead.” So I did… and I ate most of it right on the spot. Not surprisingly, I never made that recipe again. These days I stick to cookies I actually enjoy baked—one at a time, mostly 😉—like my Slice and Bake Coconut...
about 2 months ago • 1 min read
Hi Friends, If you’re planning to make rolls this Thanksgiving, especially from an old family recipe, here’s a quick PSA before the flour starts flying. Many of those heirloom recipes are long on love and tradition but short on modern measurements—and definitely not written with bread machines in mind. Don’t let that stop you. Just keep these two things in mind as you adapt them. 1) Watch the flour amount. Most bread machines (except 3-lb machines) can't handle more than 4-4½ cups of flour....
2 months ago • 1 min read
Have you ever tasted something fresh for the first time and wondered why you spent years settling for the packaged version? That was me the day I walked into a Middle Eastern grocery store and bought a bag of warm pita bread. The package was still steamy, and I suddenly understood what pita was supposed to be. Store-bought pita can’t hold a candle to the homemade kind. My brand-new recipe for Bread Machine Pita Bread (with an optional oatmeal twist!) is finally live. Your bread machine...
2 months ago • 1 min read
Whether you are making a gift list for yourself or someone else, here are two things I think every baker or cook should have and use in their kitchen. DIGITAL SCALE: The fastest way to cook and bake more consistently—especially with flour. Weighing in grams removes guesswork and keeps recipes repeatable. Look for a scale with a tare button, 1-gram (or 0.1-oz) resolution, and an easy-to-read display. Set your mixing bowl on the scale and start dumping--no measuring cups required. I like the...
3 months ago • 1 min read
Have you tried my popular bread machine recipe, "Bread Machine French Bread"? It may not be authentic French bread, but it's an easy and delicious recipe for beginners that usually turns out great. Recently, one of my readers requested a whole wheat version. It's not quite as "fool-proof" because whole wheat has a different personality and needs a little extra care. When you try this recipe keep these tips in mind. A Few Handy Tips for Baking with Whole Wheat Flour White vs. Red. White whole...
3 months ago • 1 min read
Fall Recipes I Can't Wait to Make What kind of recipe do you like to make when the weather starts to turn cool? My sister always reports when she makes her first bowl of soup in autumn so we can compare. Maybe it's pumpkin-something at your house, winter squash, or apples. I've gathered a few of my favorites that taste best wearing a sweatshirt. (Sorry if I'm a bit late with this--it's still reaching into the high 80's here in Texas, so the mood is slow to hit me.) Savory Mashed Sweet and...
4 months ago • 1 min read
Have you tried the Rapid Bake Cycle on your bread machine? It’s tempting when time is short—press the button and get a warm loaf in just over an hour. How does it work? The machine calls for extra yeast and higher temperatures to speed things up. The trade-off: flavor, texture, and shelf life. Rapid Bake loaves are usually denser, taste flatter, and go stale quickly. Kids may gobble it up, but it’s not the kind of bread you’ll want to share proudly. Bread flavor needs time. Sourdough lovers,...
4 months ago • 1 min read
