A bread machine will make only the bread you enable it to make; sub-standard ingredients and quick, over-yeasted fermentation can only ever produce a less than exceptional loaf.

But if you use your bread machine differently, respecting the basic principles of artisan baking - understanding fermentation; the need to knead; the importance of proving; shaping; and how to get the best bake for a perfect loaf - then your bread machine will deliver fantastic results.
Let professional baker Manuel Monade show you how to use your bread machine to produce awesome breads you can be proud of. Recipes include a basic pain de mie for a sandwich loaf; granary; ciabatta; blue-cheese-and-hazelnut bread; sourdough; pumpernickel; and spelt.