Product Description
With dishes such as Pappa al Pomodoro (bread-thickened tomato soup) and Cappuccino Bread Pudding with Caramel Sauce, the "Artisan Bread Cookbook" explores the rustic bread phenomenon with profiles of artisan bakers, bread-lovers' facts, and 40 innovative recipes. ... Read more

Customer Reviews (3)

The key word is "WITH"
I was given this fantastic little cookbook several years ago and was checking to see if it was available on Amazon as I recommended it to someone.I was amazed to see the first review of the book.Can't imagine how that reviewer could have inferred that it was a bread cookbook as the cover makes it abundantly clear it's all about cooking WITH/USING artisan breads.I've loved every recipe I've tried; they are clearly but simply written and produce great results.This is a definite must have for anyone trying to stretch their food dollars and use every last morsel and crumb of really good breads.

The other reviewer (Jane) is mistaken
I'll be honest--I have not yet cooked recipes from this book, but am buying it now.The reason I am writing this review is that the other reviewer is mistaken.She says that the book is not about "Cooking with Artisan Bread."The book is about precisely what it says:using artisan bread in your cooking.What the reviewer Jane means is that the book is not about baking bread, and the book does not pretend it is about that.(Think:cooking is not baking.)She should have read the editorial descriptions and the recipe list to realize that.The recipes are for dishes--panini, bread pudding--in which you USE artisan bread.I am buying the book so that I can use loaves more fully.Sometimes after the first day of plain bread with a meal, the loaf sits there unused.My bread-loving family will probably devour the dishes from this book!

Good bread but...
The title of Cooking with Artisan Bread is a bit misleading. Bassetti and Galton give only one recipe for artisan bread at the opening of the book. That one bread is indeed excellent. The crust is chewy and the interior ismoist and delicious. However, be aware that the recipes in the balance ofthe book are for dishes one would serve with the bread -- having only apassing connection with artisan bread; e.g., Macrina's Ham and CheesePanini is delicious but is not "cooking with artisan bread." Insummary, the book's misleading title is a disappointment for those of usinterested in artisan bread. So make your purchase based on the book'sactual content, not what the title purports. A better choice for breadbakers would be The Secrets of Jesuit Breadmaking by Brother Rick Curry;it's filled with wonderful recipes and bread lore. ... Read more

Product Description
The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. With complete instructions on making yeasted breads and full of recipes for breads, pastries, muffins, and desserts, Edward Brown offers a unique view on making bread with care and enjoying the results.

In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new hardcover format, with an updated interior design and full-color photos of the breads. ... Read more

Customer Reviews (70)

Excellent and prompt service
The book I ordered arrived quickly and in pristine condition. I could not ask for better service and quality.

Excellent Bread Book
I have some excellent cookbooks but couldn't get to good bread from any of them. This book gives one, detailed step by step explanation for the creation of excellent bread and then it gives variations in ingredients and technique to give different kinds of bread. I've used it several times and the results have been just excellent! There are also quick bread and breakfast bread recipes that have all worked really well; there's an excellent cinnamon bun recipe (I had my doubts when following it, but results were beautiful).

If you love Bread - this is the One Book that You Must Have
I found out about this book on a cute little video on Netflix about this Zen Master who makes bread.

I was inspired and tracked down this book here on Amazon.

I learned how to make bread - by hand - simple, easy, fun, delicious.My family and I make our own bread every week. I own a lot of cook books - this book is different - and we enjoy the results every week.

I never made bread by hand before.I've always used a bread machine, what a waste of money and time when doing it this way is so powerfully rewarding.

I own many books, this one is a true treasure.

- Namaste'

great bread book
This is a great bread book full of lots of useful information!
Any bread maker should have this one on their shelf!

Awesome
It's a great book. The drawings are okay but the information is really useful. Lot's of tips. ... Read more

Product Description

Customer Reviews (695)

LOVE this book
I am not an experienced baker and never made bread before buying Artisan Breads in 5 Minutes a Day.I bought this book several months ago and have since stopped buying bread. My family and I love the light whole wheat recipe and I love the whole wheat recipe also. We've tried several other recipes with success as well.I'm sure that those with negative comments have valid points, but for me, this book made me believe that I could easily bake bread and now I know it to be true. Off to bake some more bread!!!!!

Awesome
I absolutely love the bread that results from these recipes. And it's amazing how professional they look. And, most importantly, so delicious.

Artisan Bread in 5 Minutes a Day
I recomment you read the negative reviews on this book before buying.I wish I had!

Further, shame on 'Mother Earth News' for running ads and recommendations on this book, which is why I trusted to buy it.

I already have the King Arthur Whole Wheat Baking, which is where I first learned to bake bread from.As soon as I started reading the Artisan Bread in 5 Minutes a Day, I was mad.It's dough + refrigeration -- that's the entire secret.I told my husband I might take it back.Another friend convinced me to keep it and try the recipes because surely a busy mom of 4 can use such a timesaver, right?

*drum roll*No!The recipes are not unique.The method is well published for free online and through NYTimes, something I discovered after shelling out the $$.Further, the book is primarily white flour based instead of whole grain/whole wheat - I was disappointed with the lack of attention to this health preference in today's more health-conscious society.

Beyond this, the book actually fails in that the measurement of the flour produces results that vary wildly based on wind, rain and alignment of the stars or which way your lucky penny bounced that day. The dough is either a liquidy, elasticy mess that will not hold a form or barely holds a form and barely rises but will in either cases stick to everything.I tried everything during my 5 attempts at 2 different recipes in this book to keep the bread from sticking to the pizza peel -- all failed.The time alotted for rewarming the dough after refrigeration is ineffective.I've discovered that the book was printed with errors and corrections are available on the website -- who goes looking to make sure recipes aren't corrected for on a website before using a book?Ultimate fail.

Save your money.

Artisan Bread in 5 minutes a day
A great book.I no longer buy bread or spend hours making bread.The instructions are complete and easy to follow.Fresh crusty bread every day is so great.My family loves the results.

Fantastic! A MUST buy book.
We saw this book in a store while we were on vacation.We took a picture of the title and made a note to check into it when we got home.We just purchased it 3 days ago and have already made a boule, baguette, and naan!All worked perfectly - they were each fantastic and so easy to make.We can't say enough good things about this book so far. We can't wait to try all of the recipes, and the instructions make it so easy that you actually know you can try them all.For us, it was nice that we had everything we needed already (we already do a lot of pizza making with bread machine dough so we had the stone etc).It is our new thing to bring whenever we need to bring something to a party AND it is so much more affordable than buying fresh artisan bread. ... Read more

Product Description
Creating the perfect loaf of bread — a challenge that has captivated centuries of bakers — is now the rage in the United States, from Waitsfield, Vermont to San Francisco, California. The resurgent village baker is at the center of this trend, leading the way to a crusty future while maintaining a firm foothold in the past.

"The Bread Builders: Hearth Loaves and Masonry Ovens" by Alan Scott and Daniel Wing profiles the people, technology, and procedures for creating world class bread. Thoughtful, informative, and spirited, this book helps the reader understand how to bake superb and healthful bread, covering everything from the consistency of the dough to the mortar in the masonry oven.

"The Bread Builders" explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Unique among bread books, it includes a step-by-step guide to constructing a masonry oven. The authors also profile more than a dozen small-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens.Amazon.com Review
In recent years, a revived and burgeoning interest inwholesome, locally baked bread has swept the country, with bakeriesspringing up in small towns and major urban areas alike, producing anastounding variety of interesting, crusty, tasty, handmade breads.The Bread Builders explains the grains and flours, leavens anddoughs, the chemistry of bread, and the physics of baking in a bigbook filled with helpful drawings, photographs, recipes, and tips. Ina unique angle for a book on baking bread, it also includes detaileddiagrams and instructions for building your own masonry bread ovenfrom scratch.

As Laurel Robertson, author of The New Laurel'sKitchen says, "This book is ice cream for a baker! We visitlegendary bakeries, meet wonderful people, learn all sorts offascinating scientific information with practical usefulness in bowland oven, and best of all, get the skinny on masonry ovens, thecherished fantasy of us all." The enthusiasm of the authors in theirsearch for the perfect loaf of bread permeates this detailed butlively and accessible book, and will offer much of use to both amateurand professional bread makers. --Mark A. Hetts ... Read more

Customer Reviews (38)

Great Material!
I can't wait until I can build my own masonry oven!
For now I am looking forward to baking some great bread.This book is a great resource.
It arrived promptly and was in the described condition.
I was very excited to see it. :-)

bread oven builders
had expected much more about building the oven
in fact only describes the very simple design of fireplace integrated as oven
bit disappointed with the description at this book

The Bread Builders
I found this to be a very interesting book, with good pictures and diagrams on how to build the right oven ...... and even great receipes.

Bread Builder's critique
Very good basic information but far from the emcompassing information I expected from this book. Certain subjects have a lot of detail but other topics are mere overviews at best.Very little explanation about "white ovens" for instance with especially incomplete dieagrams on certain ovens. The 67% ratio is mentioned but know definition or explanation is given. I had to revert to the internet for explanation. Overall a good basic treatis and better than most books but sometimes I wondered what the authors were thinking with its incompleteness and lack of attention to detail and clarity.

Super resource
If you are considering building a brick oven and making real bread, you need this book.

While the late Alan Scott garners primacy of place in most online resources, the book was actually primarily written by Dr. Daniel Wing. He does a fantastic job of documenting the technical side of both bread and oven, and very clearly teaches you what good bread is, and how to make it.

Wonderful book on an important subject. ... Read more

Product Description
The Lean Machine

Now you can enjoy all the bread you want without any worry about fat. Over 150 irresistible recipes in this volume transform your bread machine from an efficient home bakery into an invaluable aid to nutrition. Most of these aromatic loaves contain 5 percent or less of fat. on top of that, these fresh-baked doughs contain absolutely no sugar or artificial sweeteners. All that is added are natural fresh and dried fruits, vegetables, and grains forextra flavor and vitamins, minerals, and fiber.

Recipes run the gamut from mildly sweet, subtly flavored "Breakfast Breads," like Cranberry Buns, Banana Buttermilk Bread, and Whole Wheat Raisin Bagels, to chewy, firm-slicing "Sandwich Breads," such as Seven-Grain Bread, Lentil Bread, and Italian Sourdough. Creative bakers will love the assortment of stuffed and shaped breads and dumplings and such appetizers as Fresh Tomato Pizza and Chinese Dried Mushroom Dumplings made easily with dough from the bread machine. For people on a low-sodium diet, or smart eaters who just want to cut down on the amount of sodium they ingest, there is an entire chapter on "No-Salt Breads," including many traditional favorites such as Salt-Free Pumpernickel and Salt-Free Onion Rye.

You won't believe the no-sugar sweets-Tart Tatin, Chocolate Tea Bread, and Biscotti with Dried Cherries are just a sampling -- that make up the "Dessert Breads" chapter. These taste luxuriously rich but are low in fat. And so that there's no waste, ideas included in "Bread Again" offer tasty low-fat, no-sugar ways to use leftover loaves.

Customer Reviews (9)

A1 Cookbook
This book is a must for diabetics. There are a ton of recipes to choose from and the book is spiral bound which makes for easy page turning.

Easy to make and great tasting recipes!
I make the banana and sweet potato breads frequently, my family loves them.These recipes are easy to follow and I have been very pleased.I look forward to trying other recipes in this book.I highly recommend it if you have a bread machine.

VERY NICE COOKBOOK
I LIKE THIS COOKBOOK BECAUSE OF THE NO SUGAR RECIPES, LOWFAT RECIPES. WE ARE EATING HEALTHIER BECAUSE OF IT.

Excellent book for the health conscious!
My family is very happy with this book. It has healthy, great tasting recipes without added fat or sugar that are easily made in the bread maker. Definitely recommended.

Easy, healthy, unique breads from around the world
Having recently relocated to San Antonio and finding a lack of bakeries, I purchased a Cuisinart convection breadmaker. Although the Cuisinart CBK-200 comes with a decent set of recipes, many are laden with fat (with 30% or more of calories coming from added oil, butter, nuts, etc.) and sugars. I try to eliminate oils, fats, sugar and salt from my diet, so I was looking for a healthier alternative to home breadmaking.

Enter The Best Low-Fat, No-Sugar Bread Machine Cookbook. Added fats have been replaced by lean, fruit- and veggie-based alternatives such as unsweetened apple butter, applesauce, minced prunes, and mashed sweet and white potatoes. Sugars such as molasses and honey are replaced by dried fruits (raisins, currants, cherries). Sun-dried tomatoes, zucchini, corn, carrots, kale, and onions are among the many veggies that make a guest appearance.

Although I was doubtful that these healthy, lean (less than 5% calories from fat) breads would be tasty, I have tried three loaves thus far and all were sensational. My first loaf was the Butternut Squash and Balsamic Vinegar loaf (page 51). I substituted canned pumpkin for the squash and dried cherries for the raisins, and the loaf was pleasantly sweet, with an orange color but not an overwhelmingly pumpkin-y taste.

My second loaf was a breakfast bread (Oat and Raisin Bread, page 35). Although I only made a one-pound loaf, the bread was so light and airy that it was nearly as big as a large loaf. Both the Butternut Squash and Oat and Raisin bread are delicious toasted in the morning.

My third loaf was made to accompany soups: lentil bread, with a hearty helping of cooked lentils and Mediterranean flavors courtesy of sage and sea salt. Denser than the first two breads I baked, the lentil bread is a savory, hearty accompaniment to soups and sandwiches.

Although one reviewer mentioned a disasterous loaf of zucchini bread, I am brand new to breadmaking (my first loaf ever was from this cookbook) and have had nothing but success. It's important to add ingredients in the order recommended by your breadmaker: usually liquids first (at room temperature, except for water, which should be between 80-90 degrees), then flours and seasonings, and finally the yeast. The directions are straightforward and easy to follow. Several breads require finishing in the oven (low-fat challah, whole wheat baguettes, pitas). Besides low-fat, no sugar added recipes, the book also includes a chapter on salt-free breads (but not gluten-free).

The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever truly lives up to its name. Although over ten years old, the recipes work beautifully with my brand new, circa 2006 bread machine. Thankfully, the ingredients are fairly common, with some alternative grains and flours (amaranth, quinoa, barley, rye) called for to add variety. I highly recommend this book for anyone who loves bread but is looking to lighten up on refined sugars, oils, and salt; these recipes offer all of the taste with none of the guilt. ... Read more

Product Description
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking

In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
... Read more

Customer Reviews (60)

Endorsement for a product not available in my area
This is not the book for someone trying to make their own Gluten free bread at home, using locally found produce as this book endorses the use of manufactured ingredients namely :
Garfava flour ( chickpea and fava bean mix) the author states that this product gives the best results and all of the main recipes contain it.
The glossary is the place to find where to have these items shipped

it just seems to be an expensive Company advertisement flyer that used to come free with regular flour products 50 yrs ago.
very very disappointed I will never purchase any books by the author.


This book should carry a statement explaining that it is a company recipe book.
Also most people who are Gluten free also have other allergies and these recipes use eggs and gellatine, another no no.


There are better books on the market...avoid this at all costs

Awesome Book!!
My daughter was recently diagnosed with Celiac disease. The first store bought bread I purchased was so bad the dog wouldn't eat it.This book has made all the difference.I am turning out bagels, english muffins, cinnamon rolls breads, danish etc...all incredibly easy and all incredibly good.Its difficult to tell they are gluten free.I have sent for Bette's other books... what a huge service to anyone diagnosed with Celiac disease..not only for the phenomenal recipes but for all the information regarding the disease, the flours and the differences between wheat and gluten free baking.Probably the most helpful cookbook I've ever used!!

My Favorite Cookbook
There are so many "Gluten Free" cookbooks available today that offer gluten free versions of just about anything you might want to cook and eat..but most are just regurgitated standard recipes, who needs a gluten free version of something that is naturally gluten free anyway..it's a big waste of money. NOW, BAKING is a totally different story...this does require completely different recipes.

To bake successfully without using Gluten laden flour requires tossing out a standard recipe almost completely and finding a mixture of several other ingredients to achieve the resulting effect of just the ONE missing component, not easily done for us standard cooks.

Baking isn't like cooking...it requires more exacting measurements to produce an edible product. Yuck, have you ever baked a recipe and left out an ingredient by accident? Yup, forgetting that ONE little thing...gave rise to a hockey puck instead of a fluffy biscuit.

After reading alot of the reviews about the recipes in the cookbook I am left to surmise that there are alot of people either not reading the recipes correctly or just not bothering to follow them at all....you WILL get a gummy product if you dump an entire packet of gelatin into ONE batch of bread, your yeast won't respond as well to liquid that isn't warm enough, and adding more of one ingredient when you run out of the one you need won't yield the same results. "rolls eyes"

To blame the cookbook or author for one's own inability to put together a recipe is kind of lame...sounds more like a case of blatant stupidity if you ask me.

I have all Ms. Hagman's books, as well as just about every other Gluten Free cookbook available(so, listen, I have a thing for cookbooks, get over it). Most of the other cookbook's have baking recipes that rely on a cheaper more granular rice flour, which gives your finished baked goods that "horrid fall apart-y commercially produced Gluten Free Bread quality" that sent us running for better home baked alternatives in the first place. What's the point of going through all that work for a poor quality bread? eh, might as well go without.

Ms. Hagman has done the hardest part for us, she has already tested and refined these recipes over the years and was generous enough to share them with us, a little appreciation wouldn't be out of order people.

I eat just as well on a Gluten Free diet as I did before I was diagnosed, with the help of cookbooks like this one of course and I would definately like to say adding this book has helped so much in my quest for good food. Sticking to a Gluten Free diet doesn't have to be like being slapped with a life sentance filled with tasteless low quality food "alternatives".

Seriously, the SPRINGY CORN BREAD recipe changed my life. It is the most outstanding corn bread recipe, bar none, I have ever eaten.

Grab this book.... and Get off your butt and BAKE something already!!

Novice Baker Experiments with G-F
I am by no means a kitchen geek, but since I retired, I have enjoyed puttering in the kitchen and doing a lot of the cooking. In the last year we've learned that my wife is gluten-sensitive and a lot of what I have been preparing is now very much out of date: pastas, breads, etc. One of my favorites was pecan roll sticky buns, a batch of which was expected when the kids come to visit.My attempts to experiment with various G-F ingredients were spectacular failures.

Well, last week I "discovered" Bette Hagman's gluten-free bread book and it arrived yesterday.I amassed the various flours and additives (well, almost all of them) and set to work this Sunday morning to make her sticky buns. In no time, I had hot sticky buns on the table. They were light, fluffy, and very tasty! Even in my first attempt, without the "dough enhancer," which I will search for more thoroughly for the next batch. Instead of a spectacular failure, I would have to count this first attempt by this novice a spectacular success. Maybe G-F doesn't have to be so boring after all.

The chapters leading up to the actual recipes are also interesting and informative. There is NO DOUBT that I would recommend this book to anyone (not just G-F folks). In fact, any of us would probably be better off limiting our gluten intake, and this book would be a great beginning.

Simplifies gluten free baking for non-bakers!!!
I am not a baker, but I must learn to bake as buying gluten free bread is 1) expensive 2) not very tasty and 3) they are barbie-sized bread loaves!!This book gives you the what to use & why to use it which is fantastic.There are also recipes for crackers and other traditional wheat products.Enjoy! ... Read more

Product Description
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.

The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.

Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.

"Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. 225 line drawings and 32 pages of color illustrations.Amazon.com Review
Rose Levy Beranbaum's The Cake Bible introduced readers to a newly illuminating baking-book approach--a precisely detailed yet accessible recipe format emphasizing baking science. The Bread Bible follows the same plan, offering 150 recipes, arranged by type, for a great variety of baked goods--from muffins, popovers, and English muffins to sandwich loaves, focaccia, rolls, hearth breads, rye bread, challah, and more, with a particularly vivid (and passionate) stop at sourdough loaves. Instruction is abetted by 32 pages of photos plus 300 step-by-step illustrations that depict, for example, bagel forming, in exact, imitable detail. In addition, an introductory section, "The Ten Essential Steps of Making Bread," includes a particularly lucid discussion on the way yeast works plus an invaluable comparison of kneading methods. Like the book's final look at ingredients, these "mini-texts" provide information uncommon to most home bread books, rendered in simple language that allays fears of putting one's hand in the dough.

All this is impressive indeed, and readers bitten by the bread-baking bug will welcome the ultra-thorough Beranbaum approach. The less committed may find her technical demands too painstaking (her baguette recipe requires two starters, for example; though simpler loaves are, of course, offered) or even impractical (ingredient quantities using grams are sometimes given in minute fractions, requiring a special scale). The frequent inclusion of alternate mixing methods and equipment options can also make the formulas unwieldy. On the other hand, features like Pointers for Success and Understanding often yield exciting discovery as well as rewarding results. In short, this Beranbaum bible answers virtually every bread-making question, as well as providing exemplary formulas. It's the real deal for those willing to bake along with Rose. --Arthur Boehm ... Read more

Customer Reviews (118)

easy to read directions
I have been making bread in my bread machine for about a year and just love it.I ordered this book because I wanted to be able to make bread that was good enough to give to friends.I was not disappointed. Every loaf I have made is delicious.The recipes have step by step instructions that are easy to follow and the author explains why she calls for certain ingredients and what their function is.I highly recommend this book to anyone who is interested in making good bread.

Great book for bread Newbie
I am a complete novice in the kitchen and am only able to produce decent food if I follow a recipe precisely.
This book was the perfect introduction to the science behind bread - why you have to leave it to "rise" so many times, what is the yeast doing exactly, what are the differences between all the flours, etc etc.
I tried the simplest recipes, several times, and managed to produce pretty decent bread from the first attempt.
I had to buy kitchen scales to make sure i got exact measurements.

This book taught me how to make bread
Before I got this book, I had tried to make bread a few times, and the results had been less than stellar.The Bread Bible changed that.Over the years since I purchased this book, I have made about a dozen of the recipes, most recently Levy's bagels, and have been pleased by all of them.The one part that completely failed me was the instructions on how to create my own sourdough starter.I tried that twice and it didn't work out.I eventually bought a sourdough starter from King Arthur Flour, and have used that to make the basic sourdough recipe and sourdough pumpernickel.
It should be noted that this book is not very useful without a scale.The recipes also give specific instructions for what speed to set a Kitchen Aid mixer, which I have.
Large portions of the text are copied and pasted, which leads to a number of typos.Thankfully, there is a list of corrections available at:
[...]
Many of these corrections may already be in the printing currently being sold.

Delighted with the results
I did approach this book with some trepidation - it is a comprehensive book & I read the negative reviews.However after trying at least 10 of the recipes, I am totally in love with this book.Every recipe has turned out astonishingly delicious (and attractive). I have a great deal of confidence in my breadmaking skills thanks to this book and my goal is to try everyone of the recipes.For anyone who is discouraged by the prescriptions for only certain brands of flour, I will say that WheatMontana unbleached all purpose flour has substituted perfectly & I plan on trying the Montana Flour brand also.Thank you Rose for showing me how to make divine bread!

bread book comparison
I wanted a book that gave me not just recipes, but information on making bread.What makes a loaf firmer or softer?So I got a number of books from the library, and bought one book.Here is a comparison of them.I have NOT tried recipes from all of them, since at this point my main goal is information, not recipes (or 'formulas' as they like to call them).

Bread Science: The Chemistry and Craft of Making Bread, by Emily Buehler.
This is an independently published book; get it from Two Blue Books - it is more expensive used on Amazon than new direct from them.This book gives detailed coverage of bread making.There is a long chapter on the science of bread making that goes into more detail than you need, although it is interesting.You don't need to read that chapter; the rest of the book has enough information.And it is very good information on ingredients and processes.There are good diagrams on how to knead and how to shape.I found this useful and highly recommend this book.

The Bread Bible, by Rose Levy Beranbaum.
A big book with a lot of good information.This gives a lot of information on techniques, and includes useful information like expected ingredient ranges (water compared to flour).She covers equipment in depth, such as a comparison on mixing machines - and how to use each one.I am very pleased with this book, and highly recommend it.My understanding of how my actions impact the final bread have definitely improved with this and the Bread Science books. This is the book that finally turned the corner for me on how much kneading is required (more than I thought).


BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, by Shirley O. Corriher
This book only has a small chapter on making bread.It does give a decent overview, including the basics on shpaing, steaming, and such.But there certainly is not as much detail, and she does not emphasize flavor development the way some of the other books do.There are also no diagrams on how to knead or shape.Don't get this to be your primary book on making bread.Of course, there is a lot more in this book on other types of baking.The rest of the book chapters are called Cakes, Steam Leavened, Pies, and Cookies.There is some good information, but your cholesterol will suffer.She loves butter and cream, and makes no stab at making the recipes healthier.And I've never seen such a complicated brownie recipe before.I'm sure it's great.Just be aware what you are getting before you dive in to this book.

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, by Daniel Leader
This book has information on ingredients, equipment, and techniques, including some diagrams, but the overview is higher level than in, say, The Bread Bible.Still, there is a lot of good information.The various sections include additional information and Q&A after some recipes.It seems to have a nice variety of recipes.Overall, this doesn't seem like a 1st choice for information but a good supplement book.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Peter Reinhart
Reinhart's books include a lot of story telling.This can be interesting, but certainly takes a lot of space.He includes his description of the required steps in the 2nd section of the book.There are some excellent pictures, such as the windowpane test.And there is a nice chart showing all the recipes and what techniques it uses, which is nice if you want to select a recipe that uses a biga, for example.He is a big advocate on slow rises and preferments, which most of these writers are.Personally, I prefer Beranbaum's book; I felt that book is better organized, has more information, and is a bit clearer.But this book is still a good choice, particularly if you prefer pictures to diagrams.

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, Peter Reinhart
Again, this has Reinhart's narrative style.His focus is, no surprise, whole grain breads.A lot of the basic information is repeated here, although in less detail than his Apprentice book.His recipes might initially strike you as very complicated.I made a 'spent grain bread'.It uses a soaker plus a biga, then makes the dough.However, it really was very straight forward and easy.So you might not want this as your only bread book, but it gives a lot of ideas for other breads.


With my new understanding on how to make bread, I expect I will be less dependent on pre-made recipes.That being said, having the recipes saves you from (failed) experiments and helps give new ideas.So for a good understanding, I recommend Beranbaum's "The Bread Bible" and Buehler's "Bread Science".I also might get Reinhart's "Whole Grain Breads" for a focus on those styles of bread.

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Product Description

"Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much."
-Pat Conroy, New York Times bestselling author of South of Broad

Customer Reviews (16)

Wonderful history of Appalachian culture!
I really love this book! It combines my favorite subject ( Southern comfort food ) with a charming and incredibly interesting history of Southern Appalachia and it's people. The photographs and quotes make the book even more meaningful, and even though some of the recipes aren't really "do-able" nowadays due to requiring ingredients that are difficult to find or even not things most people normally eat today ( squirrel, groundhog, sorghum, to name a few ), the book still holds some gem recipes mixed in with oddities, humor, and the rich folklore! If one wants to learn how the pioneers "put up" foods of all types; the best ways to can, freeze, dry, pickle, or cure almost any food in order to keep it seemingly indefinately, this book has several chapters with complete information and great pictures as to how it was done over the years of homesteading by the many different cultures who immigrated to America. Being of Native American heritage myself, mingled with Scots-Irish, I found the book to be a precious history of my own people and their struggle for survival. Although not cheap, this book is well worth the Amazon price, not just for the recipes, history, and food related information of the times, but for all the wonderful stories and photographs it includes.

A great read...
I wonderful book for the ones who can or want to remember them "good ol' days" and to learn just how Grandma made them biscuits and how Grandpa cooked that possum.I have bought an extra book to give to a friend.

Great Book and wonderful recipes!
I grew up as an child in the Applachian hills of North Georgia and had heard of this book from a cousin.I borrowed her copy and related to so many things that were talked about in this book.I remembered a lot of the recipes that my Mother had cooked that were explained in detail.I liked the book so much that I ordered copies for all my siblings.I would recommend this book to anyone interested in the history of the people that came here from Ireland, Germany, Scottland, or England. I would also reccomend it to anyone interested in how our people survived when they first came to this country.Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Appalachian Cooking (10th Anniversary Edition)

Exceptional Book!
Header says it all. If you have an interest in the life of an earlier time, this book will paint a picture you'll enjoy again and again.

Scuppernong fun!
This is the most amazing cook book ever! It takes you to the Appelatian mind set and teaches you, step by step how they do things and why.It moves you from history to recipes in a seamless way.You will love this book if you love the history behind the cooking, and then want to cook the things you just learned about.Awesome! ... Read more

Product Description
Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.

The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.

And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking.

Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout ... Read more

Customer Reviews (78)

Credit where credit is due...
This is a great book - easy to read, interesting beyond the recipes and instructions. The descriptions of the how's of bread history - how it was & is baked in Italy were facinating. You can find his recipe for No-Knead bread on the web...but you'll miss the depth of Jim's knowledge and guidance. Credit where credit is due - the man had invested the work...invest in his book!! A worthy addition to any kitchen

easy to make bread
worth the money.he makes the process of making bread so easy. i recommend purchase!!

Artisan bread--not just in NY, but anywhere!
Mr. Lahey deserves accolades for introducing a useful technique to everyday people. Anyone can make great Artisan bread with the basic 4 ingredients detailed here as well as in the NY Times article & in the YouTube video.Along with just an oven, pot grabbers, a little wheat bran, a covered casserole or dutch oven & a small time investment, I make great breads rivaling and often besting those expensive loaves sold by bakeries and stores. I began baking six months ago, first baking kneaded French loaves and then baking fold/stretch wet dough breads.I struggled to find a means of producing wet dough breads that wouldn't just lay flat like ciabattas. I saw the perforated French loaf pans in use at Safeway's bakery for their Pugliese & Como breads--I resisted acquiring those pans knowing that the dough would just lay out long and spill off the ends. I proofed the doughs in colanders hoping to limit their spread and found them to spread out upon placing them on baking sheets or parchment papers. I even made little fences to hold in the dough while the loaves proofed, removing them just before baking & found the parchment paper stuck to the sides of the baked loaves. I could never predict which loaves would collapse even with the utmost care in handling. I had spray bottles and pans of water in the oven to keep the loaves moist.

Then I found the video. My life changed! No more parchment paper, no little fences, no flat loaves! Every loaf was a wanted loaf!

The loaf sized oven-in-an-oven opened doors I never saw.

Great book. Great illustrations. Great explanations. Sandwiches great addition as the corollary to great bread, though I can see nothing wrong with a few good soups in which to dunk my bread.

Oh, yes--do yourself a favor and get a scale that measures in grams. For every 10 gram of flour, I will use ~8 grams of water and get great results. You'll want to scale up or down the total amount of flour & water depending on the size of your baking dish. Be bold about trying new additives, like poppy seeds and cranberries or proofing the dough on a bed of sesame seeds. This is bread, not rocket science and you should enjoy every crumb.

The bread is so delicious it is hard to believe making it could be so easy.
I borrowed this book from the library (but have just ordered my own copy from Amazon) and had a difficult time believing that you could make great bread the way it is described in this very easy recipe.I was so pleasantly surprised.Having grown up in England and the island of Malta with great breads, I had long lamented American bread that tasted like cardboard.I baked a loaf and when my husband and I first tasted it we looked at each other and both of us rolled our eyes.We could not believe how wonderful it was.There is no excuse for anyone not to try making this bread, it could be called 'bread for dummies', it is that easy.Take it from me you will not regret giving it a try.Good luck.

Finally!I can make great peasant bread without a wood fired oven!
This is a great book especially for first time bread bakers.John Lahey's baking method and recipes turn your home oven into an old style oven with the use of a heated crucible, (cast iron dutch oven) inside your oven set on 450 - 500 degrees.The basic recipe couldn't be simpler:Just a little flour some salt a pinch of yeast and water... 12 to 18 hour rise... no kneading... and now you are producing a light boule with a good crust and great crumb!Thanks John Lahey... nice work! ... Read more

Product Description
The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.

Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.

Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.

The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy. ... Read more

Customer Reviews (55)

Awesome book!
Just got a bread maker and this is the perfect book!Most of it is the fundamentals of bread making in the whole grain world.If found that very helpful.
Great section on bread makers!Suggestion to buy Zoj machine is a good one.I've baked the "Basic Whole Wheat Bread" on page 434 several times with great results.Suggestions on mixing things in also worked well.

Great book for learning to make bread
I had this book out from the library for a month and a half before I bit the bullet and bought it. During that time, I've made bread about twice a week, maybe a little less.This book has gotten me comfortable with whole-grain bread baking, and the explanations in the "Loaf for Learning" section have helped me tweak quantities and rising times as needed, which is something I wouldn't have known how to do otherwise.I also tried a recipe from Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor in the middle of all that. While I might give Reinhart's techniques a try again in the future, I found the methods and instructions in Laurel's Kitchen Bread Book much more accessible as a relative beginner, and would recommend this as a starting point for others interested in making their own bread.

Ok-lots of INFO
Most of the recipes are pretty complex.This is definitely for the a more advanced "baker".

Incomplete Data
While Laurels Bread Book contains a great deal of good information and recipes it does not appear to be for either the "Newbie" or experienced baker. As an example, I am unable to find any reference to "Hydration" or Bakers Percentage, both important in calculating proper ratios in new recipes.

For the beginner the final instant read thermometer temperature is not mentioned meaning that it is probable that at least the first few loaves will be over or under baked.

The good news is that recipes do use gram weight of ingredients as well as volume so that correct measurement produces good dough. Many of the explanations on procedure are first rate and, if followed, produce the deired results.

For me, Rose Levy Beranbaum's "Bread Bible" or Peter Reinhart's "The Bread Baker's Apprentice" are more detailed in recipes and procedures and a better place to start.

A very good but incomplete book.

Bread
I like to make bread but I don't do it very often.I was really excited about this book but I haven't used it much after the first week or two after buying it. ... Read more

Product Description

Product Description
Reveals all the information you'll need to bake bread successfully. The majority of breads in this book are yeast-raised, requiring time for yeast organisms to do their work. Although time is essential, yeast doughs are very forgiving and their schedule can work around yours. They will still emerge beautiful and edible. Includes chapters on: Bread essentials, master doughs, white loaves, multigrain breads, sourdough breads, mini breads, sweet breads & coffee cakes, quick breads, flat breads, and celebration breads. Includes mouth-watering pictures! ... Read more

Product Description
Softcover edition. ... Read more

Customer Reviews (2)

Oh please!
Firstly, the previous review should have been about the book not the authors personal lifestyle.Secondly, She lives at the Waldorf towers and does NOT live on the farm.She paid a manager to care for these animals and trusted him to do his job.Her neighbor vouches for her in the following excerpt taken from an August 26, 2005 article in the New York Post "Food Writer Starved Horses".

Larry Levin, a neighbor of Cole's farm who is also a horse owner and lawyer, believes that for some of Cole's stable, it's too late. (to prevent them from dying)
"Some have died and been removed," Levin told us. "Nobody knows the body count. Or how many were originally there. A caretaker could have sold some of them, and Roz [Cole] would never have even known. She virtually never comes here. Sometimes there wasn't even a caretaker on the property."


That aside: The BOOK is a wonderful little item that does showcase those places that perhaps only a local would otherwise now.Or perhaps a seasoned traveler who was LOOKING for the places the locals go.We all know that wherever you go you should follow the locals and not the recomendations manufactured for tourists...esp if you're looking for authenticity.

Animal abuser/Horse killer
How can this woman publish cookbooks, live in the Waldorf-Astoria and starve her 52 horses to death.This is a horrible woman and everyone should boycott her books!!! ... Read more

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Customer Reviews (7)

Delicious Nostalgia
A delightful trip down memory lane for all displaced New Yorkers and a perfect gift book for the hostess next time you're invited for a brunch of bagels and lox.

Yummy!
My daughter, who was a classmate of the author at college, gave me this book for Christmas and I promptly devoured it. It is extraordinary for its breadth and depth of scope, running from the Middle Ages in Poland to New York in the mid-twentieth century. It is as delightful to read as it is erudite; I particularly savored (I can't think of a more appropriate word) the chapters about New York's lower East Side. I bought it as a gift for a Jewish colleague and she concurs with this judgement.

An interesting topic, a difficult read.
More about Jewish and Labor history than it is about the baking/eating aspects of the bagel.

A Delicious History
You know what a bagel is; you have had countless opportunities to munch on the tasty, chewy rolls.If you don't have a bagel bakery nearby, there are always frozen bagels at the supermarket.But it wasn't always this way; a mere 25 years ago, 80% of Americans had never tasted a bagel.The bagel explosion is just the most recent chapter in the bagel's history, a history that goes back many centuries, to ur-rolls from which the bagel sprang.In _The Bagel: The Surprising History of a Modest Bread_ (Yale University Press), Maria Balinska has written a sprightly, fun little book with appetizing doses of world and Jewish history.She also reports on how this ethnic bread isn't so ethnic anymore, and gives some suggestions about where to find the best specimens.

Ring-shaped rolls were popular in many cultures; they were easy to handle, and could be threaded on a string for transportation.Boiled rolls, too, were popular.A bagel-like bread came to Poland in the fourteenth century from Germany, becoming popular in Krakow, and Jewish bakers there began making them in their own bakeries to satisfy dietary laws.The history of European bagel baking includes street peddlers, bakers wise and bakers venal, and bakers pushed towards America for economic and ethnic reasons.Strikes by the baker's unions were to influence all of labor, and within such unions, there was a special section for bagel bakers.They had a beloved product, and specialized skills.A bagel roller had the job requiring the most skill within the bakery, and an average output was one bagel every five seconds.The unions were made more powerful because due to, among other things, the thick and heavy nature of the dough, there was no mechanized bagel roller; it all had to be done by hand.Of course, mechanization would triumph eventually when the Lender family put out machined bagels, and froze them, for delivery straight to consumers.

The Lenders promoted bagels for the use of all America.Murray Lender proclaimed in 1969, "A bagel has versatility.When most people call it a Jewish product, it hurts us.It's a roll, a roll with personality.If you must be ethnic you can call it a Jewish English muffin," and he even downplayed cream cheese and lox, asking consideration for bagels with jam.What's more, the bagel became flavored; the Lenders produced cinnamon raisin bagels, for instance, which could enter the breakfast pastry market."The bagel had become all-American," Balinska concludes.In the sixties, even reporters for the _New York Times_, when reporting on bakery strikes, would explain that bagels were "glazed surfaced rolls with firm white dough" and they gave the pronunciation for the word, fearing that readers would make it rhyme with "haggle".Such explanations are no longer necessary, of course, but purists are probably right when they claim that there are significant differences between the broadly available, widely consumed frozen product and the toothsome version put out in the old fashioned bakeries.You don't have to be a bakery owner, like Helen Katzman, to find fault in the mass product; she said Lender's wasn't even a bagel, but was a "doughnut dipped in cement and then frozen."Maybe, as Balinska says, the clamoring of the public got it the bagel that the public deserved.She says indisputably good bagels are still to be found in Montreal and London.Oh, and remember Krakow, a historic bagel home?There is one bagel store there, which helpfully explains to prospective customers that bagels are "one of the most popular breads in America."It sells burritos, too.

A Bagel's Eye View of Cultural Change With Humor and Some Memorable Lines
Let me respectfully add a word of context to the "History-Lite" review on this page. Maria Balinska, a veteran journalist with the BBC, is the first to admit that her bagel book is not an exhaustive history of all elements related to the bagel. There's an important scholarly tradition now of pursuing such threads through the centuries. If you're looking for such a study, one of the classics in the field is Fernand Braudel's still awesome "Civilization and Capitalism, 15th-18th Century, Vol. I: The Structure of Everyday Life (Civilization and Capitalism : 15th-18th Century)." (And, yes, Braudel does write a lot about bread.)

That's not the point of "The Bagel." This slim and fascinating volume is aimed at reminding readers that -- as surprising as it may seem to many men and women -- something as simple as a bagel can become a colorful window into the evolving nature of Jewish culture especially in Europe and North America.

And more than that, what's so great about exploring threads of religious and ethnic identity like this? Well, the story of bagels in America also is a part of American Baby Boomer experience, whatever your faith may be. Like a lot of other Baby Boomers, I vividly recall discovering the exotic delight of bagels in the early 1970s and watching this distinctive treat go mainstream throughout my own adult life. Similarly, Jewish Americans have moved more prominently into the American mainstream during those decades.

The author is well aware of the scholarly giants in the field of cultural history and culinary evolution. She readily points out that she's not trying to outdo the Braudels in this field. Rather, her book is a talented journalist's tribute to the enlightenment we all can find in exploring the stuff of everyday life that we all too often take for granted.

Plus, as a lifelong journalist myself, I can tell you that I finished the book with a dozen corners of pages folded over, marking anecdotes and great lines that I plan to share with others. This book is that fun. ... Read more

Product Description
Gourmet Edition.Slip covered, hard bound with spiral binding makes for lay-flat, spatter resistant pages.Dramatic full color photos with easy-to-understand narrative for every recipe.Guidance on ingredients, tips for success and more. ... Read more

Customer Reviews (21)

Electric Bread
I found the recipes and other info in Electric Bread to be easy to follow and compatable with my electric bread maker.

Great Bread recipes!
This was my first purchase with Amazon.com. I love this book. There are great pictures (all color). Spiral bound, with all sorts of info like differences in yeast, sizing of bread machines, the differences in flours. Also where to get different handy little gadgets that are great for using to make bread. Also a neat little hint about how to measure flour, that most people don't know and makes all the difference in how your bread turns out! Great recipe book!

I love this book!!
I purchased this book on the recommendation from a friend.It is wonderful.The breads i've made from this book is and has turned out much better than the ones from the recipes that came with my machine.

14 years and still the best
I've been using this as my bread machine recipe bible since 1994.With the recent economy problems and the fact that I kept finding so many bread machines like new in thrift stores, my 3 school age girls and I have 3 or more machines going on a daily basis.This book has not failed us, no matter which brand of machine we use.In fact, I was just looking online to see if it was still in print since my girls have spilled so many ingredients on this now tattered well used book.This book also gives a clear idea for new bread makers on how the ingredients work with the yeast so that it is now fairly easy for me to make my own recipes based on what I have on hand or fruit in season.I highly recommend this book to all.The basic white bread is the most fool proof recipe I've found.Enjoy!

A Must Have for Bread Machine Owners
If you happen to own an automatic bread machine, or are thinking of getting one, Electric Bread by Suzan Nightingale is the best book I have used so far.I purchased my first copy of Electric Bread right after it was published; now there are three editions available, including a paperback and a spiral bound, as well as an Electric Bread for Kids (which my Grandchildren like to cook out of when they're at my home), and More Electric Bread which has even more great recipes.

I also bought the book for my Mom as a gift with a bread machine for Mother's Day in the 90's when the machines were new and expensive.Between the two of us, we tried almost every recipe in the book, and almost every recipe turned out beautiful, perfect loaves (except for the times we got distracted and forgot yeast, or salt). The one exception for both my Mom and me was the Baked Potato Bread, which apparently doesn't work in our Utah altitude.The Light Rye Bread is the best rye I have ever tasted, and I love the Cottage Dill and the Pumpernickle breads too.

This book has recipes not only for numerous breads that will bake into perfect loaves in your bread machine, but also things like English Muffins (the Honey Bran Muffins are divine), sticky buns, and even a picnic loaf to hollow out and fill with fried chicken.These recipes are made on the dough setting and shaped and baked separately from the machine.In addition, there are a few recipes for spreads to go on the breads.

I like the fact that there are comments on each recipe with suggestions on what to serve the bread with, as well as a good index.There are basic instructions for using most types of bread machines, and also troubleshooting tips for the rare occasions that a certain loaf doesn't turn out quite as perfect as expected.Each recipe has a beautiful picture that lets you know what you will be getting in about 10 minutes of hands-on time; it does take a few hours to complete the kneading, rising, and baking cycle--precious time you can use for something other than baking bread in the kitchen!

If you're interested in saving time, but want fresh bread in lots of varieties, this is the book for you.I highly recommend it, especially now that automatic bread machines are so cheap.


... Read more

Product Description
Discover the joy of home-baked bread. From time-honored classics to today's trendier loaves, this updated edition of Sunset's always-popular Breads includes more than 100 recipes spanning every aspect of bread baking--yeast breads, sourdough breads, and quick breads as well as those made in a bread machine. 32 color photos. ... Read more

Customer Reviews (1)

Fascinating and easy to follow
This is as much a "zen of bread baking" as it is a cookbook.I loved that the author shares a story about each recipe, as well as an extensive introduction that will give the reader/baker a firm understanding of how the ingredients conspire to make a loaf of bread.
This is perhaps the best facet of the book--by the time you've used it to bake a few loaves, if you've paid attention, you will be empowered to create your own tasty loaves with your own favorite ingredients, because you will know what is necessary to "make it work." I first bought this book when it was newly published, and am buying another today, because my copy is so destroyed by years of heavy use. ... Read more

Product Description
Swedish sweetbreads, crisp breads, savory loaves, and pastries—this beautifully illustrated cookbook has it all.Jan Hedh believes that everyone should have the opportunity to enjoy freshlybaked bread for breakfast, lunch, and dinner! More than just a collection of recipes,this guide contains vivid, full-color photographs of step-by-step methods toknead, roll, braid, cut, and bake dough into a variety of shapes and styles. Fromdinner rolls and pudding to baguettes and waffles, Swedish Breads and Pastriesis the ultimate guide to bread making that no chef, event coordinator, or homebaker will want to be without. The Scandinavians are known around the worldfor their delicious breads and pastries—now you can indulge in those same flavorsand aromas in your own home. 300 color photographs ... Read more

Product Description
Have you ever wanted to make fresh, delicious wheat bread at home, but don t know where to start? Do you know the difference between bread mixers and automatic breadmakers? Any idea when to use different flours, or how different types of yeast affect your bread-making?With dozens of recipes, tips, secrets, and necessary tools included in this modern bread-making book, you are sure to find something to please the palate of every member of your family. ... Read more

Customer Reviews (1)

Great Science and Practical
This book deserves to be in every accomplished and wannabe baker's kitchen.Ms. Ballard's review of the science of bread-making is as concise and interesting as Alton Brown's writings, and the step-by-step instructions helped this first-time baker make a perfect batch of whole-wheat bread on the first try!My family stopped rolling their eyes at my "whim" when they bit into the basic recipe with butter and honey.Thank you for writing a great book. ... Read more

Product Description
The greatest invention since sliced bread may be the machine that makes the loaves that you dream of slicing. The Bread Lover's Bread Machine Cookbook finally bridges the gap between great taste and convenience, with over 300 glorious recipes for bread machines. The automatic bread machine makes it possible to enjoy fresh and signature loaves of bread without the time and expense usually involved in bread baking or purchased artisanal breads. Today's bread machines are versatile, affordable, safe, and efficient, turning out perfect loaves time after time. Try Croissants or Banana Bread for breakfast, lunchtime sandwiches on Honey Whole Wheat Bread or Tomato Bread, a loaf of Garlic Focaccia or a Sage and Onion Bread-stuffed roast for dinner, or even Candied Chestnut Panettone and Pumpkin Cloverleaf Rolls for the holidays. Classic white loaves, hearty whole-wheat breads, sweet breads, swirled breads, pizza doughs, quick breads, even jams are easy to make right in the bread machine. Renowned bread baking expert Beth Hensperger's best bread recipes yield great results-- just add the ingredients, and let the machine knead, rise, and bake loaf after loaf of fragrant, delicious fresh bread. ... Read more

Customer Reviews (205)

The Bread Lover's Bread Machine Cookbook
Book came promptly in great condition, but I didn't appreciate the material inside of the package because it made quite a mess and resembled a mouse nest.

Excellent Cookbook!
I have tried several recipes from this book. They have all been delicious, and come out beautifully in the bread machine.Do be aware your will need to buy gluten for many of the recipes, so you may as well order it on Amazon when you order the book.Enjoy!

Should be shipped with every bread machine
I've made quite a bit of bread but never used a bread machine.When I ordered my first bread machine, I wisely ordered this book at the same time.That was a very good decision.The first loaf I made was using a recipe in the bread machine's manual - it turned out so-so.I immediately grabbed this book. The machine hadn't even cooled down before I was pouring in the ingredients for Honey White Bread.The result?Homemade bread with the flavor and texture I remember as a child.I've since made two other breads from this book and they were flawless as well.

This is not just a bunch of recipes.The first chapter is 'Orientation', providing enough information to give you the confidence you need.Confused about 'active dry yeast' vs 'instant yeast'?Page 13 has the answers. etc.

Bread Machine Cookbook
This is a great bread machine cookbook. The recipes help the kitchen challenged, like myself, make a wonderful loaf of fresh warm bread, that smells & taste great!

Everything you need in a bread machine recipe book
Each bread baked comes out great.Sweet breads, gluten free breads, sourdoughs, jams... you name it, it's in here.Absolutely love this book.Although there are no photos, i sometimes Google some oven baked breads to see what it should end up looking like.There are many breads I've never heard of and those are the most interesting to make.Many tips throughout the book as well.Just looking through the book makes you want to bake! ... Read more