Product Description
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven. ... Read more

Customer Reviews (5)

The River Cottage Bread Handbook
The thing I absolutely loved about this book was the detail it went into about the process of making bread and how it work and why it often doesn't. The first 1/3 of the book is all about getting started, types of ingredients, and the different methods of making bread. Each ingredient is discussed in detail from fresh yeast versus instant yeast, they types of flour and their gluten content, and whether you should use tap or bottled water. (either is fine). I have never had alot of success in bread making and I think this book is going to really come in handy in my next attempt!

The author includes the 'basic recipe' formula that includes a ratio of flour to water to yeast to salt. Then, he offers variations on this formula to try out once you have mastered basic bread. The remaining 2/3 of the book are recipes that range from pizza dough and tortillas to English muffins and donuts. There is a chapter on non yeast breads like biscuits and scones and a chapter on 'wild yeast' sourdough breads. No matter how experienced (or inexperienced!) you are, there are recipes in this book made just for you! The chapter on the clay oven is very unique, although it seems like alot of work!However, they reach higher temperatures than regular ovens and this is apparently key for a perfect loaf of bread!

Disclaimer: I received one copy of this book from the publisher in order to write my review.All opinions expressed here are mine and mine alone.

Not for a beginner or someone afraid of yeast but GREAT "handbook"!
I'm a chef with a ton of food allergies (a true oxymoron, I know).My worst allergy is corn, and almost all store-bought breads use high-fructose corn syrup.It's cheap for flavor, texture, and preservation.

I've have had baking classes but never really "got" the whole bread-making process.Wish I had paid better attention in culinary school now that this allergy is wreaking havoc and I have to bake my own breads.

Enter "The River Cottage Bread Handbook".I read through it in less than an hour, and got going on a sour dough starter right away.I didn't want to wait that long for bread, so I started with the walnut honey bread.Oh My God - it was delicious.I've also used Stevens' scones recipe and, while it was much different than my go-to recipe - Stevens' is more tender and flaky than a typical American scone - it was out of this world.

I wouldn't recommend this book to someone who is deathly afraid of yeast breads.You have to approach these recipes with a sense of confidence.However, once you can grasp Baker's Percentage and feel a little adventurous, you'll be SO glad you bought this book.The illustrations are beautiful, and Stevens' sense of humor is truly appreciated.

Assorted breads
`The River Cottage Bread Handbook' is interesting, in that it gives very different recipes from many cultures, some are rather advanced for a beginner bread baker, but yet there is a very good 30+ page instructional section on how to bake bread. It shows the dough at different stages which would help those beginning bakers that seem to have a terror of baking bread to know what they should expect their product to look like.
The book is a small size about 8"x5", the pages are heavy so you will need to weight it down in order to keep your place while cooking. Despite the smaller page size the print is easy to read. There are plenty of pictures, both of techniques, dough and finished bread products. The introduction is interesting, telling why mass made machine bread is bad for you. Baking equipment needed is described.
The recipes themselves are given with weight, grams and ounces - thisoriginally is an English cookbook, but has been `translated' in `American'. There is a section on wild yeast, basically what Americans call sourdough - making your own yeast.
The many breads from different cultures are probably too ambitious for a beginning cook, but would be interesting to try none the less if they are adventuresome; including roti - bread from India and Nepal, tortillas and crackers. A section is included on what to do with left over bread and even how to build your own clay oven.
This is not the ordinary bread book, it would seem to be for someone looking for a bit of venturesome baking.

a rather thorough introduction
I just bought this book and took some time reading through the first 70 pages or so where Stevens invites you into a sort of bread-baking 101 where he so clearly and concisely lays it all out that I could picture myself walking through each step.

I have several other bread books and have made bread frequently in the last year or so and have found some better than others at depicting the steps and ingredients. Although I haven't made anything from Stevens' book yet, I plan to have fun with it on my next kitchen adventures. He's got a nice sense of humor (see pic# 3 on page 47 of trying to windowpane a rye bread)and has gone to great lengths to lay the book out intelligently without repeating the instructions for the basics each time.

The point made in a previous reviewer's comments about it confusing the issue of using a baking tray or stone is one such issue. On page 53 "Preparing for baking" he gives you an option of using a baking sheet or a stone. He instructs you to pre-heat the baking sheet if you're going that route. Later in the recipes when it comes to that point, he simply reminds you to get it out of the oven now because it's about time to hoist that baby onto it and get it back in the oven to bake.

He covers a number of breads, yeasted, un-yeasted, baked in the oven or on a grill or flat griddle, and most unique, he provides details and pictures on building a clay oven out in your backyard--there's another great adventure that lies ahead!

Last but not least, it's in a nice format--just like your old English grammar handbooks, and the pages are printed on almost card stock quality paper.

I'm giving it a 4 because of the things I learned from it, the entertainment he provided, and his encouragement to go on not only the bread adventure but also the clay oven adventure. If I make his breads and they are wonderful, I'll come back and give it a 5!

Extremely difficult to follow
This is one of the most confusing culinary books I've ever read. In an early chapter called "Bread Making Step-by-Step" Stevens purports to take the reader chronologically through the steps involved in making bread. On page 53 is a sub-chapter called "Prepare For Baking." Here he tells you to preheat your oven "to maximum" (ideally 500 degrees). Ten pages later, under the sub-chapter called "Let Proof," he tells you that proofing "is the final rising of your shaped loaf before baking...you want the dough to double in size; this could take as little as 20 minutes or as long as two hours." Does he really want us to begin preheating the oven prior to the commencement of the proofing process, and to continue preheating the oven during the proofing process -- even if the process takes 2 hours? Shouldn't the sub-chapter "Let Proof" come before the sub-chapter "Prepare for Baking"?

Almost all of Stevens instructions are equally confusing. The sub-chapter called "Transfer the Loaves For Baking" begins "If you are using a baking sheet, get it out of the oven, shut the door quickly, and set the hot pan close to your bread. If you are using a baking stone, lay the peel on the work surface." Presumably, by "hot pan" he is referring to the heavy roasting pan mentioned in "Prepare For Baking." This pan is to be filled with boiling water and placed in the oven to create steam while the bread bakes. But in the above-quoted paragraph he says to set the hot pan close to your bread after shutting the oven door, so I'm assuming you take the pan out of the oven at this point, although that would seem to defeat its purpose. Also confusing is the sentence in which he tells you to lay your bread peel on the work surface. By "work surface," does he mean your kitchen counter or the business end of the baking stone? Shortly thereafter, Stevens says to pull the wooden bread peel quickly away from the baking stone "like a tablecloth party trick." Unless you have experience at pulling tablecloths out from under a bunch of dinner dishes, this step is likely to send your bread rolling off the peel all the way to the back of the oven where it will rest up against the hot metal. Stevens never explains why the peel is necessary in the first place. Why can't the baker just slash the bread, spray it with water, and then set it carefully by hand onto the baking stone?

Stevens seems to have written his book for professionals who are already familiar with the fine art of breadmaking. Anyone else reading this book is likely to find it more confusing than helpful. The information is constantly being supplied in an order that seems random at best. And Stevens offers little in the way of helpful explanations (i.e. -- why is the peel even necessary?). ... Read more

Product Description

Customer Reviews (12)

This book does a great job of explaining the science of baking
Ciril Hitz explains the science of baking, how each ingredient affects the others and the final recipe. The language is easy to understand, the pictures and demonstration DVD, which comes with each book, are excellent. I also bought Baking Artisan Bread and enjoyed the books so much that I read through both books cover to cover before I even attempted my first recipe. He starts you off with basic recipes and progresses to more complicated ones as you move through the book. It's like taking a baking class in your own home!

Inspirational, motivating, outstanding!
What a great book.Easy to read, wonderful photographs, even has humor. Excellent resource for both novice and master baker. Worth twice the price. Can't wait for his next book.

Great textbook, okay cookbook, bad proofreading
I bake a LOT.Hitz has excellent discussions of technique that I found very helpful - and well worth the price of the book for someone refining their technique.Photographs as particularly helpful.I love the section of glazes and fillings - this, again, is worth the price of admission.

I think this book (like Hitz's book on bread) has three major limitations.

First, the proofreading is terrible and errata have not yet been released.For example, I just finished making the carrot cake - an expensive recipe that calls for both almond and hazelnut flour.First, it called for 3 Tbsp of baking soda when I am fairly positive he really wanted 3 tsp (you could taste the sodium in the final product - and yes, I sifted before mixing).Second, it says it will make 1 loaf, but actually makes two at the pan size he specs (I made 12 muffins and a full loaf pan).It has been my experience in all the recipes that Hitz's weight measures (which is how he bakes) are correct.The volume measures are erratic.That's too bad, because I weigh most things - like flour - but find it easier to use cups and tsps for things like water and tiny amounts like baking soda.I keep thinking it shouldn't matter for the water, but it does.You can't switch columns and I would follow his advice and weigh - that's what he's proofread.

Second, The visual layout of the book makes it hard to follow and easy to make a mistake.You can do it well, but need to really concentrate to follow along.I think this is because it's more of a textbook than a cookbook.

Third, and most importantly, the recipes are okay, but not extraordinary.I have made several recipes from each section of the book.The fillings, glazes and topics are excellent.The pastry recipes taste like baked goods from an okay, but not excellent bakery - and they have that 'bakery' not home-made taste.They don't burst with flavor and the texture is a bit too soft and chewy for my taste - they remind me of good supermarket stuff.Even some of the breads and scones are in the above average, not exceptional, category.

So learn from this book - and definitely use the glazes and fillings - but buy another book for the recipes.

full of mistakes
I thought I would like this book when I first received it but after looking real close I noticed a lot of mistakes.For instance on page 82 he has 7 grams of baking powder at 2 teaspoons and on page 94 he has 7 grams of baking powder at 2 tablespoons.Which is it Mr.Hitz?He also has vegatable oil on page 82 at 54 grams or 1/4 of a cup, i/4 of a cup is 40 grams.What kind of corn meal do you use in the corn meal recipe
fine medium or coarse?He doesn't say.He says all purpose flour of 156 grams or 1 1/4 teaspoons, 1 1/4 of a teaspoon is about 1 gram. Come on now are you kidding.How many other mistakes are there in this book?I only looked at two and found many.Apparently these recipe's were never tested.
I strongly advise skipping this book unless you know something about baking and can figure out what was really in this authors head besides selling a book. This book is a joke.

Great bread baking
I love making bread. And this book explains lots of the basics of bread baking, plus it has a CD showing some basic steps that will help us know/learn.
The book also has lots of great recipes and I am looking forward to trying each one of them. ... Read more

Product Description
The 650 BREAD Machine Maker RECIPES - The Ultimate Bread Machine Cookbook contains a huge collection of 650 recipes for bread.
We are pleased to offer thousands of eBooks for the Kindle. Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available. ... Read more

Product Description
Yes, it's true! With the press of a button you can make warm-from-the oven sticky buns, light-as-a-feather Danish pastries, tender, flaky croissants, delicate yeasted layer cakes, and rich tea breads brimming with nuggets of dried fruit and toasted nuts. Fabulous bread machine desserts you never dreamed possible can be yours with this all-new collection of foolproof recipes by bread machine expert Lora Brody.

By using the proofing and kneading cycles of your machine, you'll turn out sweet yeast doughs that are far superior to those made by hand or with an electric mixer.

These innovative recipes: Maple Walnut Sticky Buns, Almond Biscotti, Chocolate Macadamia Nut Bread, Triple Chocolate Babka, Apricot-Almond Pull-Apart Coffee Ring, and Lemon-Pistachio Loaf -- were developed especially for this book and individually tested on the best-selling bread machines on the market. ... Read more

Customer Reviews (4)

Not for me...
I purchased this book. I don't recommend it. The recipes include ingredients that are difficult to find and expensive if you do find them. I gave my copy to a culinary arts student. She also finds it to be unrealistic for home cooks. I wasted my money on the book. I'm not willing to waste more on ingredients. Ms Brody needs to provide substitutes for the expensive ingredients she sells.

Every Recipe took too long before you could bake.
Every recipe seemed like you always needed to refrigerate your dough for a very long time before you could actually bake, then enjoy. A lot of the recipes called for specialty items that you just can't go to the localgrocery and buy. Laura sells these items on her own out of a magazine.Iam thinking of ordering some just so that I can try these recipes but theprices are a bit high.

Impress your guests with fabulous unusual treats!
I just made the triple chocalate babka - very good but took a long time to get to the finished project.The recipes are nice and tasty but time consuming so start in the morning if you want something by dinner!

The BEST dessert book I've owned!
If you like desserts & have a bread machine, this book is for you!Try the Croissants...try the Chocolate & Cherry Loaf...try them all!!Recipe variations for each of the major brands of bread machines, and lots of helpful information included. ... Read more

Product Description
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. ... Read more

Customer Reviews (10)

Great book!
Really explains bread. Extremely interesting. Anyone who really wants to make artisan bread should buy this book.

perfect reference book for all who love to bake
i love this book its packed with so much inspiration and really goood information on breads and venisorie (i cant spell it but you know what i mean ) hey daniel thanks so much for sharing a vast amount of your wisdom and experience with everyone you are a true master i look forward to any other books on the subject you may want to write.

A book for professional bakers the serious home baker will love
This is the first, recently published, bread book I've purchased. primarily due to author Dan DiMuzio's interview on The Fresh Loaf website, and his continued contributions answering questions and giving advice therein. Written like a textbook, (including worthwhile student exercises) serious home bakers should find this book instructive in both basic, and advanced topics, e.g. Baker's Math. It contains formulae for most or all of the most popular artisan breads many home bakers are making. A very minor caution: a few of the formulae have numerical errors. The author has solicited user's input re found errors, but the publisher has yet to publish/post an errata list.

I purchased a few more bread-books since buying this one, but it remains one of the top two I turn to for guidance, information, and, of course, baking good flavored breads.

Got helpful tips
I'm into bread baking this year and am actually collecting baking cookbooks relating to it as much as I can. I actually learned from here 2 helpful tips which I didn't get hold of in the other books I have.

Wrong Conversions
Yet again we have what could have been an excellent book, poorly edited in one of its key features - bread formulas. With a cover cost of $45.00, I would expect that a publisher such as John Wiley & Sons would have taken the time and the care to show a minimum respect for their consumers. An important part of the value of this book is the formulas Mr. DiMuzio provides in it. Accuracy in weight or volume are key in baking; the conversion from metric to US measure on page 57 is so off that forces you to wonder what else is wrong: 600g are converted into 2 lb 2.0 0z instead of 1 lb 5.3 oz and so it goes for the rest of the formula. Will we have to double check every formula? American bakers usually use pounds and ounces not kilos and grams. ... Read more

Product Description
With clear step-by-step directions and illustrations, Shulman shares secrets learned from bakers in Europe, Britain, and North America-more than 175 recipes in all. ... Read more

Customer Reviews (4)

My first bread cookbook... and still one of my favorites.
This was the first true, dedicated bread cookbook I ever bought.I believe I bought it when I was 19... and it is still one of my favorites.

Though I now own around 30 bread books, this book using many straight dough recipes that still produce full-flavored breads.There are quite a variety of recipes but nothing too complicated that a beginner would feel intimidated.

Try the oatmeal bread- the technique produces the nicest textured, best flavored oatmeal bread I have ever made.12 years after buying this book, it remains one of my all-time favorite breads.

Mediocre British Bread
There are many very good bread books available these days; unfortunately, this book is not one of them.My main objection is the over use of whole grains, as they produce textures that are course, dry, and heavy.If you are interested in whole-grain breads, this book is a treasure trove of hard to find recipes. I was more impressed with the quantity than the quality of the bread recipes.Some worked better than others, but I was not overly crazy about any of the breads I made from this book.

There is a serious problem with the measurement of flour.It calls for stir and scoop method of flour measurement.The appendix lists the weight of one cup of flour as 5 ounces; when I did it, I got exactly 4 ounces.So, I am unsure exactly how much flour to use in the recipes, and weighing the flour (the usual professional solution) is of no help here.Plus, the author prefers wet doughs with a high hydration level (a method popularized by Poilane, who appears in the introduction of the book); this does produce lighter, airier bread, but it is significantly more difficult for the beginner to do than a dough with a standard hydration.If you do want to try these recipes, I suggest you use more flour (try 20% to begin with) than listed to get a firmer dough; kneading will be much easier.It is also unclear what the author means by "unbleached white flour": is it all-purpose flour or bread flour? Based on the ingredient balance in the whole grains chapter, I am assuming it is the latter.I used bread flour throughout, but still often got dense, under-developed doughs that will not window-pane correctly, telling me that the author might have been using a special, high gluten wheat flour.In order for the whole wheat bread recipes to work, you must use whole wheat bread flour, even though the author does not specify as such.I would also ignore the author's instructions to add flour to the liquid a little at a time; for a beginner, it would be better to simply use all the flour and liquid at once in the beginning. Many recipes have instructions for both hand kneading and mixer.

The first chapter has a fairly good primer on the various aspects of bread: dough, risings, baking, etc. The main failing here is the author does a poor job of describing when a dough has been properly proofed.Too often, the author gives a time specification (which will probably not be correct, depending on how warm the weather is) along with the standard "until doubled" (with an oval or round loaf, how are you supposed to determine this? Just by looking at it?).

The chapter on whole grain breads produced heavy, dense, inedible loaves suitable only as construction material. Most of the recipes call for 3 risings, but some of them will not rise the third time.It often also calls for mixing in only part of the flour, fermenting that, then adding the rest of the flour; there was no apparent advantage to just adding all the flour at once (in fact, the author's 2 part mixing was more trouble and more time consuming with no apparent advantage).The British must have more tolerance for eating wood than Americans; from this intriguing chapter, I found only the Baps to be edible. The recipes for Indian breads were very good.


The chapter on sourdough gets applause for a good try, but it has too many questions to be recommendable.Sourdough does not "spread out quickly" when turned out of a banneton.I also object to the suggestion that levain or doughs be left out at room temperature for 12 hours or more.This might be OK in Britain where it is cool, but in the U.S., especially in summer, the yeast will die off if you do because it is too warm; after a few hours at a warm room temperature, they should be put in the refrigerator overnight.Only one recipe, Pain de Campagne, uses only sourdough levain; all the others use commercial yeast in addition.This is a good convenience, but you will not get much sourdough taste if you do, and the author does not have conversion instructions if you do want use all levain.Also, the doughs call for far too much whole grains; I find that at most you can add 10% whole grains to a sourdough before you get something like a boat anchor (it seems that I can use kamut and spelt up to 20%).On the good side, the recipes seem to be based on actual experience rather than myth and rumor about sourdough (which is more common in baking books than you might suspect).She also has instructions, albeit brief ones, for both sourdough levain and Italian biga.

The chapters on savory and sweet breads were mostly recreations of the sort of breads you get at a traditional English high tea.The rather light breads you would normally expect from these chapters used far too much rye, whole wheat, durum, etc."Fruit-Filled Bread" is described as "pleasantly heavy" (come again?).The chapter on crackers had several valuable recipes, although I had to increase the baking temperature to get the correct, crunchy texture.I had difficulty getting anything edible from the 2 chapters on quick breads, although there where several good scone recipes.The last 2 chapters have recipes for stale breads, and some interesting troubleshooting information.

An overlooked gem
This is the most reliable bread book in my kitchen.I have all the new Star Artisan Baker hoopla books, but this is the one that I use most.It skips all the bread pieties but still gives you artisan flavors and good recipes. Publicity is not the same thing as quality in a book of recipes.

If you want super bread along artisan lines, try this book.It also has some standard American pan loaves, if that's your thing.And did I say it was reliable?I've had no failures with it in dozens of tries.

I really liked the flexibility and readability of the book
I found this book at the library and checked it out several times over the course of a few months.

I liked the readability of the recipes...and the fact that the author gives directions for both traditional kneading methodsand using an electric mixer for the same recipe.

The recipes are pepperedwith anecdotes from someone who loves travelling and loves breadmaking. But it is not a tedious recounting of tales and travels.

I find the bookpractical comforting and friendly...but it also stretches my skills as abaker. It is not trendy but one of those cookbooks that gets dog-eared andused for years. ... Read more

Product Description
Now baking bread can be as simple and comforting as a homemade loaf fresh from the oven with Beth's Basic Bread Book. In this informal and practical guide, bread expert Beth Hensperger takes both novice and experienced bakers step by step through the process of making tempting breads such as baquettes, cinnamon rolls and country loaves. 50 photos and illustrations. ... Read more

Customer Reviews (5)

Outstanding
I've been baking bread for over 30 years.My husband bought this book for me about 14 years ago and I fell in love with it.It is probably one of the finest cookbooks I've seen for bread, it touches on many different types of breads and gives the science behind why something works or doesn't.Outstanding.Now that I'm teaching my kids to cook and bake, I think I'll be looking for 2 more copies of it for them.

Fantastic Beginner Bread Book
I learned to bake bread from this book, and that's saying something.I'd tried several other books and recipes that all assumed I knew things I didn't (like what a "sponge" is, or how to tell when the dough is done rising).I was beginning to think that baking yeast breads was just one of those talents some people were born with and I wasn't. My loaves usually resembled bricks.

And then I found Beth's Basic Bread Book.It told me everything I needed to know in intimate detail, included lots of gorgeous (and instructive) pictures and, well, I learned to bake bread.The good, crusty, fluffy, tasty, not-at-all-bricklike kind.If you're already an experienced baker of bread, you might still get some yummy recipes from this book, but you might just as well skip on to *The Bread Bible* by the same author.

A great technical manual
This is THE book to buy about bread baking if you want all the technical information you can imagine.No where else have I found the wealth of information that encourages good basic technique AND seriousexperimentation.Each step in the process is explained for purpose as wellas procedure.The margin notes that give recipe "commitment"(time, steps, etc.) at a glance.Gives a great substitutions list. Shortage of recipes but that is not its purpose.An essential companionbook to a bigger recipe book

Too many words
Being a simple person, I found that this book provided more detail than I wanted.The recipes call for some ingredients that I didn't have on hand and I couldn't find in the super market e.g. semolina flour.I find the Better Homes and Gardens New Cook Book 1968 version, simpler and easier to follow (given to me by ex wife no 1 as she left me).For me, at this point in my bread making career (3 weeks), there are just too many words for me in Beth's book.I will keep this book on hand for possible changes in my bread making philosopy.

Excellent for beginning bread bakers.
More than just recipes, Beth Hensperger provides much needed technique for the first-time bread baker.She describes herself as an angel sitting on the new baker's shoulder, and she is right. Even my first loaf of bread was perfect thanks to the details Ms. Hensperger shared in this book.I wish I could e-mail her personally! ... Read more

Product Description
Fresh, welcoming and phenomenally easy to prepare, quick breads offer a flexible way for busy cooks to serve homemade bread with every meal. Inspired by a spectacular variety of ingredients, Beth Hensperger now offers more than 100 new recipes for corn breads, coffee cakes, biscuits, gingerbreads, scones, and more. Color photos throughout. ... Read more

Product Description
For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett's revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett's slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker's needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett's technique is the simplest one yet, and it's virtually fool-proof.Amazon.com Review

For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett's revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett's slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker's needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett's technique is the simplest one yet, and it's virtually fool-proof.

Exclusive Recipe Excerpts from Kneadlessly Simple

Easy Buttermilk Pot Bread with Coarse Salt

Great Granola Breakfast Bread

Customer Reviews (72)

Truly works
I love this book.Every recipe that I have tried so far has turned out perfect.I usually start a batch at night and it's in the oven the next day. I then wash the bowl out and start another batch.We are never without bread if I do this rotation.It is does take time, but it is not time consuming.I had tried "Bread in five minutes a day" without success and on top of it so many of the recipes call for the same master recipe.I borrowed this book from our library and after several successful loaves I was sold.I have to say I love this book and hope Nancy puts out another.

Very disappointing results that take FOREVER
I have had this book for over a year now.I've tried a few of the recipes several times. I am not a novice bread baker, but no expert, so if a recipe from a well-rated cookbook doesn't turn out right, I assume I've done something wrong.I've been baking bread from scratch for years, I use only King Arthur Flours and good quality fresh yeast. I've had wonderful success with Artisan Bread in 5 Minutes A Day, and traditional recipes that require kneading.

I was inspired to try the Pot Boule recipe one more time after receiving an enameled cast iron dutch oven for my birthday.I've tried this recipe 3 times previously, using a different pot each time, assuming that's where I was running into trouble.But now that I had the "ideal" (according to the book) cooking vessel, I figured success for sure.Sadly, 37 hours after first mixing wet with dry, I'm left with a gooey, doughy, burnt edge mess of a loaf - cooked well beyond the roughly 90 minutes recommended in the hopes of reaching the 209-212 internal temperature reading that's recommended in the recipe.

I wouldn't recommend this book to anyone.

okay for non-bakers
I had to get the book and see what the fuss was about.I was skeptical, but I like to check out new methods to see what I can add to my reportoire. I'm glad I paid only $1 for it at the used book store.
I don't think it is any simpler making bread this way than the traditional way.What I see is these "new" methods seem less intimidating (mostly in the psychology of marketing) and encourages non-bakers to try breadmaking. Not such a bad thing really.
If you're not a baker, you'll make these recipes work and definitely get better bread than what you buy at the store!! Heads up though - this lady makes her breads incredibly sweet.You can leave out the sugar and it will taste better in my opinion.Also if you like denser, artisan or health food type breads - you'd be best off going with the other authors offering this method.
If you're a baker, you'll probably not see much point in this.To be fair, there is a lot of appeal for the method of making bread in short periods over a few days rather than an afternoon.But over the years, you figure this stuff out anyway. Basically, you're saving a little time proofing/kneading. Some of us don't mind this and have trouble judging the dough without a lot of tactile feedback. But you're just trading your old method for a new one (minus kneading), and focusing your attention on a myriad of other details that will probably annoy you.

Very worthwhile book with some drawbacks
I've had great fun with this book, following my attempts at the NY Times 'no-knead' recipe.This one enables me to make loaf breads in a pan without using teflon (I don't use teflon in case it is proven in the future to have damaging properties, now I have a child) and others in the dutch oven.The crusty seeded boule was a delight and the light wheat bread is very easy and useful.

Be aware that the author, as she confesses during the book, has a dislike for the kind of bread often sold as 'health bread', seeing it as something you're forced to eat on health grounds.She likes her bread really sweet (amazing amounts of sugar are called for in her recipes; that's fine because I just omit it and the bread tastes great to me, but she has a bread that calls for half a cup of honey and it was so sweet I ended up throwing it out) and somewhat fluffy.I don't like chocolate in my bread, thanks.I like 7-grain bread, 'health bread', and eat it for choice because I prefer the flavor and texture.The only sweet bread I like is challah.I also love rye bread that has real flavor.

For me, the recipes require timing that is very inconvenient.In the NY summer heat, I've found the first rise is always done within 5 hours, so I can't do that 18-hour rise she talks about.That means a) an inconvenience in terms of timing - I have to be around 5 hours after mixing the dough.And b) the flavor of a bread like rye doesn't get a chance to develop.Sure you can stick the dough in the 'fridge but she gives a max. of 10 hrs for that and I've found you can't give it as long as that.Well, that's no good if you want real flavor.Her rye bread was a hassle to make and at the end - it had no real flavor.

so I've gone over to 'Artisan breads in 5 minutes a day' for my regular way of making bread.So convenient to be able to store dough in the 'fridge for days or weeks; then pull dough out of an evening and have a loaf within 1.5 hrs or so.I will still use this book when time permits, esp for the seeded boule, but not for everyday bread-baking.

Outstanding book
Love, love, love this book. I've been baking bread with it weekly since I got it ten months ago. The bread is super- easy to make, and the directions are extremely clear and comprehensive. Once I tasted this bread, I never wanted to buy another loaf of commercial bread again. It's better than any artisan loaves that I buy at the Farmer's Market. The long rising time brings out a flavor I've never tasted before. And the bread seems very digestible and nourishing as well. Although I have lots of food allergies, I never have a problem with it. This is one of my favorite cookbooks. If you like great results with minimal effort (my cooking philosophy), you will love this cookbook. ... Read more

Product Description
Featuring over 250 proven recipes, as well as clear, concise directions on everything from setting up the perfect bread-baking kitchen to creating your own unique recipes, this indispensable tool is for anyone who longs to create the satisfying delights of home-baked breads. ... Read more

Customer Reviews (11)

Pretty good
I was getting into the hobby of bread making and decided out of a couple of books to buy this one, it was a little cheaper than the others and had more recipes. This is a good book but I found it didn't have enough basic recipes I wanted to try, like pretzels, or it didn't have information on baking with tiles/steaming. It's more just a book for recipes which is a must have also. I think it's more for people starting out who aren't into technique yet.

Stellar baking book
This is an outstanding book for beginners like me. I have baked at least five recipes from the book, and have been delighted with all of them. It's clear, crisp, warmly written and kind without being chatty. I checked out three books from the library on baking bread and this was clearly the most useful and broadest reaching. I bought a copy to have one of my own and mark it up. I hope someday my son will want to have my copy. I read cookbooks regularly, and this one is among the best i have used in years.

great bread book
I have started baking for the last 2 months. Ms. Moore's book has delicious and various recipes. So far, all the recipes I have baked came out tasting great. Especially, the Hearty Brown Bread!
I would definitely recommend this book to anybody who is interested in baking bread and is a 'Home-Baker' (like me).

The Complete Authority on Bread Baking!!
There aren't any secrets in Marilyn Moore's "The Wooden Spoon Bread Book."She has carefully and lovingly shared them all in an easy to follow, step by step format.Whether you have baked bread for years or are just starting to think about it, "The Wooden Spoon Bread Book" will take you where you want to go.I actually have the older edition from 1987 so I can't comment on the new illustrations.What I can say is this book has never been stored away or replaced since '87 and has been a staple in my kitchen from the beginning.A true sign (for me) that a recipe book is a classic is its physical condition.If the pages are crisp and clean, chances are it hasn't seen much use, probably for a good reason.My copy of WSBB is worn and the pages have swelled from constant use. For close to 18 years, this has been the only book I have ever turned to for bread baking.That has to say something.Two of my all time favorite recipes are Beignets (page 229) and Classic Croissants (page 236.) Both take some time (overnight rising) but are simple and lead to professional results.If you buy the book for these two alone, you have made an investment in culinary pleasure for a lifetime.I am not exaggerating, they ARE that good.
I don't think there is a loaf of bread that has not been included in this collection. There are the traditional yeast loaves, international varieties, sweet breads and snacks.Marilyn Moore has produced a classic encyclopedia you will refer to time after time.

This one gets it right!
Several years ago I began baking bread as a hobby, and this hobby has now fed my family on a fairly regular basis. In an effort to expand my horizons and add good recipes to the collection I already had, I chose this book after perusing it on a store shelf. After looking at book after book after book, I found that this one was better than most.

Many books on bread rely on pictures and diagrams to sell themselves. This one is not so -- you will not find pictures in this book accompanying the recipes. What you will find, though, is a series of well thought-out and tested recipes that are clear, concise, and easy to follow. The author has done a fine job of keeping things simple, even on the most complex recipes.

I have not made all the recipes in this book; to do so would take more time than I have in the evenings. However, I have made many of them and all of the ones I have tried have been successful. One of the best recipes in the whole book is "Cut Vienna Loaf" -- if you try no others, I encourage you to try this one.

This book has an interesting organizational layout. It begins with a section detailing basic bread making, including a couple of recipes, some terminology, and a very short primer on how to create your own recipes by modifying other recipes that you already have. It then plunges into a section called "One Baker's Dozen" which is a collection of very good recipes that the author has chosen as her favorite. Sections following that one include white breads, quick breads, and even snack breads and crackers.

Many authors of bread cookbooks like to add their commentary on their personal experiences with the sections or even the recipes in their books; this one is no exception. Where this book differs is that the commentary is not fluffy, look-at-all-the-cool-things-I-have-done type of drivel that can be found in many other books. It fits with the sections and the recipes and adds a nice dimension to it. While certainly not necessary, it's not out of place here, either.

This book is well-suited for the beginner and the expert alike. Anyone who is interested in making good homemade breads will benefit greatly by having this book in the ready. It is clear and easy to follow, and the results are superb. ... Read more

Product Description
Like the bestselling Waldorf Kindergarten Snack Book and the Waldorf School Book of Soups, this newest book in the series provides yet another a rich resource for spending time in the kitchen with young children--this time baking bread. What child doesn't like to feel and knead bread dough, watch it rise, and then taste it fresh from the oven? Not only is such hands-on sensory experience fun for everyone, it is also invaluable to young children as they continue to incarnate into our world.

These recipes have been handed down by grandmothers, mothers, aunts, and friends. They are easy to follow and encourage the baker, young and older alike, to use the best possible ingredients, making bread once again the healthy "staff of life" it once was. The Waldorf Book of Breads includes tasty breads for the daily table and specialty breads for the seasons and special occasions.

And, like the Waldorf snack book and book of soups, The Waldorf Book of Breads is spiral-bound, so it lies flat to make life in the kitchen a little easier.

Artist Jo Valens once again provides delightful illustrations to accompany the many recipes for delicious breads. ... Read more

Product Description
"Possibly the best such bread book on the market . . . every recipe a winner."–New York Times

This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.

Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appétit, Redbook, and other magazines. Her many books include the James Beard Award—winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia. ... Read more

Customer Reviews (35)

Not whole grain at all!
Despite the title, most of the recipes in this book include only minimal amounts of whole grain flours. And to get multiple 'grains' in a recipe I'm supposed to buy whole grain cereals? The recipes included with my bread machine are far better than these. A waste of money for anyone who really wants to cook WHOLE GRAIN bread, not white bread with a few pieces of whole grain floating around.

Novice bread maker
When your just starting it makes sense to read a little.This book is helpful.

Great format for a cook book
Very useful book with instructions for hand-made, mixer-made, or machine-made breads in 3 different loaf sizes.Following are recipes using each kind of bread.

Disappointed-
I was hoping this book would have recipes for healthy, whole grain breads. However, the recipes in this book are mostly white bread flour, with a minority of whole wheat or grain flour added in. This is not what I would term "whole grain" by any stretch of the imagination. The author makes several claims to how healthy "whole grain" recipes are, yet her entire book is filled with primarily white bread flour. This author needs a basic biochemistry science course. Waste of $$.

very happy with this book!
I bought this book to give my bread machine one last chance, and it's now out of the give-away bin and back on the counter! The recipes are VERY clear, and what's better is that the author offers advice on different prep/baking styles. So far I've made everything in the machine using the small sized (not sampler) loaf and as some other reviewers have noted, I've added extra water every time, and I'm not sure if it's because of the recipe or my alterations. Because I only had whole wheat flour on hand, I've been making everything with whole wheat flour instead of bread flour and then adding 2 Tblsp of Vital Wheat Gluten to each batch, and they've turned out great. (So folks who are disappointed that the book isn't more whole wheat-y might try something similar and see how it works for them.) There are a ton of interesting-sounding recipes, and while I've only baked up the basic ones, my family has been asking me to bake every day, they're so happy with the results. Try the basic whole wheat with fresh butter and honey... mmmmmmmmmm!

(ps- if you haven't tried it, you can easily make your own butter in your food processor- just pour in some whole cream and process until it turns into butter. Pour out the liquid (save to drink it- good in coffee!), rinse the butter, add salt and reprocess and you've got fresh butter for your fresh bread. Heaven! ... Read more

Product Description
The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." -Chicago Tribune ... Read more

Customer Reviews (25)

Extensive Collection of Recipes
This book covers all sorts of breads, which was why I purchased it. It has sections on white breads, corn breads, wheat breads, sweet breads, savory breads, quickbreads, muffins, and even gingerbreads. There are also sections devoted to using a food processor and bread machine use. The first recipe I made from it was an apple pear pancake, and it was quite good.

While I like the breadth of recipes in the book, it does have a few drawbacks. First, there are no pictures of the final products or technique illustrations. Some of the recipes, such as the croissant recipe, are fairly involved (it's 3 pages long) and would have benefited from some drawings or photos showing some of the stages.

Second, as others have noted, there are some errors in the recipes. For example, the streusal muffin recipe has directions for making the streusal, but it never talks about topping the muffins with the streusal. It's a fairly minor error, but if you didn't read the entire recipe through and realize the mistake, you could easily bake the muffins without the topping.

Great for Beginners
Bought this book after I found some yeast in my pantry and made a loaf of bread from a recipe on the internet.Because so many people now have bread machines, it was hard to find recipes that were not for the bread maker.I came across this book and can't say enough about it.I have made about 6 different recipes so far and each one tasted better than the other.The Potato Buttermilk Bread is awesome for sandwiches! Great for beginners as it explains the whole bread making process, lots of other recipes, not just for yeast bread.The best banana bread recipe that I have found. Also has a section for the bread machine. Very highly recommended.

Great book for the novice baker like me!
I checked this book out of the library a week ago and I have made 6 different breads and they have all turned out wonderful!!! If you are new to bread this is a great place to start. Many artisan bread books are very complicated and seem more like a chemistry book rather than a cookbook.Beth does an amazing job of breaking down the recipes for the beginner!If you want to learn to make bread... Buy this book!

Recipes to try:
French Bread, Page 46, amazing bread. Nice hard crust and soft chewy inside!It makes a beautiful loaf to impress your friends!
Oatmeal-Bulgur Bread, Page 96.Great for toast in the morning!
Traditional English Muffins, Page 268, This was such a fun recipe to make.Beautiful little muffins made on the griddle.I will never buy muffins again! :)

Have fun and enjoy!Kudos to Beth for this amazing book!!!

One of the best
If you want a book that gives a wide range of recipes, easy to understand instructions and a comprehensive ability to go between both a machine and by hand, look no further. I have had this book for years, it is stained torn and dog eared, and one of my favorites that i recommend all the time. The only negative I could say about this book is that it has a "few" recipes that have ingredients not found in a every day home. But if your making a specal bread, you need to expect to have to find flax seed or oat flour.

The only bread book I bake from
Before this book, I was afraid of yeast breads.Now everyone I know considers me a baker!Not only are these recipes accessible and yummy, the methods given for their production are foolproof, especially the yeast proofing method before beginning the dough -- I honestly think that's the secret.But there are many other wonderful recipes that don't require yeast, from quick breads to biscuits to dessert breads.Pretty much, whenever I am asked to bring a dish, whenever I want something sweet, whenever I am cooking dinner from scratch, I reach for this book.And after we eat, everyone wants the recipe! ... Read more

Product Description
This is an invaluable guide to the artisan style of bread baking in France. Includes techniques for the beginner and experienced professional. ... Read more

Customer Reviews (3)

Professional Bread Baker Master Class
If you are a seasoned bread baker, manager or owner of a small neighborhood bakery, this book is a must-have. It has hard to find information that will be extremely useful to you. This book is a valuable reference for professionals.

The first 30 pages is formal information on bread making techniques and ingredients in the professional bakery (e.g. base temperature calculations).

It has almost 50 recipes for specialty and flavored bread. These are extremely profitable, as they represent bread you can charge more for. If you are already doing standard breads, you should be able to do all the breads in this section without any additional difficulty. In addition, they will allow you to present good variety to your customers. The recipes are geared for about a dozen loaves, just about right for a neighborhood bakery.

It presents about 2 dozen different bread shapes that you can mostly apply to breads you are already making.

The second half of the book is devoted to bread sculpture, for those who feel artistic or who need a start for a professional competition.

A book for the professional bread baker.
This book is an excelient book for both professional and student bakers. Not only does the book introduce the basics of bread baking, it also goesinto the chemistry aspects of baking. This wonderful book offers a numberof fasinating pictures that show many diffrent folds, rolls and techniquesof developing dough.I highly recomend this book for someone who isinterested in becoming a professional baker like myself.

A phenomenal book!
This book is absolutely amazing, although it is geared towards the professional baker.There are great photographs of some of the decorative pieces, as well as helpful charts and tables.There are recipes for anumber of unusual breads, as well as how to form animals, letters, wovenbread baskets, wagons, and many other unusual and impressive breads.Thisis a great book for anyone interested in the nitty-gritty on bread-makingand bread-shaping. ... Read more

Product Description
A Blessing of Bread grew out of an interview that author Maggie Glezer conducted with a rabbi's wife about the symbolism of challah, that bakery staple deeply rooted in Jewish traditions. Captivated by the myriad meanings in every twist of the bread's braid, she spent years doing research and recipe testing. The result is this landmark guide to the amazing variety of Jewish breads found in communities all over the world, from Guatemala to Russia and everywhere in between.

In it are more than 60 impeccably tested recipes both old and new, for challah and other Sabbath and holiday loaves and an exploration of the rich symbolism of their hisory, the rituals governing their baking and eating, and the sacred texts and commentaries from which these rituals derive.

There are best-ever recipes for babka and honey cake, bagels, matzot, crackers, and everyday breads such as Jewish-deli rye. It is also loaded with totally unexpected breads that thrill, such as anise, almond, and sesame-studded Moroccan Purim bread; the spiced and leaf-wrapped Ehtiopian bereketei (whole wheat Sabbath bread); and the pitalike nooni honegi of the Bukharan Jews. Oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs delight and inspire, and stories of grandmothers and great-grandmothers that recall life as it once was complete this volume, the most in-depth and wide-ranging one ever published on the subject. ... Read more

Customer Reviews (15)

Great for bread baking!
This is a great bread baking cookbook! The recipies are very specific and make the process easy to follow. These are the right size for home baking and the one that I tried, so far, looks terrific and the challah appears as if it was professionally done. I don't see how you can go wrong. It is well worth the purchase price. I bake different style challah for the kiddush at my synagogue and receive rave reviews.

I would give this book more than five stars if I could
My 85 year old mother had frightened me away from yeast baking although she is a wonderful classic baker of Jewish desserts like mandelbret.But I had yearned to make challah for a long time so I bought this book at my synagogue's gift shop and plunged in.Ms. Glezer gives very precise instructions, and if you follow them to a "T" (yes I use a gram scale to measure) your results will be perfect.I made her personal challah and my mother said it tasted like her mother made it - the ultimate compliment.It is also the best challah I have ever tasted.I also made her Lithuanian challah (a sentimental choice since my grandparents are from Lithuania) and it is a wonderful, non sweet basic bread.

If you have always wanted to bake bread but were afraid to and have no experience at it, fear no more.Just buy this book and enjoy the experience of baking like the pros.

This book gives me a wonderful, warm feeling!
I just love this book!I love the history of Jewish breads, the pictures and stories of the old-time Jewish bakers.This book is the first one that has ever explained to me how to do four and six braids for a loaf easily.

I love learning about the customs and traditions.

A friend of mine had this, and I was staying over her house.I almost sneaked downstairs in the middle of the night to read it!That's when I knew I had to get my own copy.

You can learn a lot from the tried and true techniques of the long time bakers.I translate these tips into my baking and I grow as a baker.I just love this book!

tags:Jewish, Judaism, baking, baker

FABULOUS BOOK
I agree with all the other reviewers. I bought this book after having found one of the recipes on the internet - tried it and had rave reviews from my guests. The book more than met my expectations and every recipe I have tried turns out really good. My only criticism and the reason it gets only 4 and not 5 is there just aren't enough pictures of the finished product.

Who doesn't love the smell of fresh baked bread.
This recipe book on on Jewish bread is great.At times there are some in depth explanations of for some recipes, but these are before the recipes and the recipes themselves are very easy to follow. What makes this book great is that the history of the recipes is included and and there are unique stories about the recipe contributors. If you are a novice, the books begins with bread baking basics that apply to all the recipes. Each recipe is detailed in the time it takes to make the recipe, and the equipment needed, and the level of difficulty. I have made both easy recipes and more difficult and they have both turned out great.The whole family seems to gather in the kitchen when the bread is baking. I made two of the recipes for a gathering for Purim of over 40 people and the Challah was a hit. People commented that it looked so perfect it couldn't have been home-made. What makes this book beautiful is that it really brings home the blessing of bread and how God has always provided for our needs. I love the history involved with this book.
... Read more

Product Description
Rich collection of recipes for famed low-calorie, high-protein bread, baked goods developed by Cornell University scientist. Breads, rolls, buns, cakes, pizza pie crust, stollen, panettone, etc. Easy-to-follow illustrated instructions.
... Read more

Customer Reviews (2)

Not really a Book
I had wanted to track down the book based on the Cornell U experiment in improving the nutrition of bread.I was surprised, though, that the "book"was really more of a pamphlet.It did contain the info I wanted, but don't expect a book.

Cornell Bread Book
This is an interesting book.Being one who likes to bake bread, the recipes included in this book help me to feel better about eating bread.Good recipes and they are not dated. ... Read more

Product Description
From the bestselling author of The New Complete Book of Breads comes the thirtieth anniversary edition of this classic baking book, now in trade paperback. In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.

Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right." Perfect for all levels of bakers, this book walks the novice through the steps and encourages the advanced baker to try new variations on recipes.

Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones. This is the definitive edition of the classic baking book that every good cook should own.Amazon.com Review
In the 1970s, Bernard Clayton's The Complete Book ofBreads became the bible for bread bakers everywhere. In the yearssince its publication, however, new equipment such as dough-mixingattachments and food processors, and new products such as fast-actingyeast and specialty bread flour, have revolutionized the kitchen. A newera requires a new book, and Bernard Clayton has obliged with hisNew Complete Book of Breads. Here you'll find 200 of Clayton'soriginal recipes from his earlier book, all revised with modernequipment and products in mind. In addition, Clayton includes 100 newrecipes gathered during the course of his research and travels as wellas his interactions with friends and readers. Whether you're hungry for breads, rolls,muffins, popovers, seasonal favorites, or exotic delights destined tobecome favorites, you'll find them all in the New Complete Book ofBreads. ... Read more

Customer Reviews (59)

Poorly Organized!
Bernard Clayton's New Complete Book of Breads has been at the top of my Wish List for some while now, so I was delighted when I received it recently as a surprise from a friend.Clayton's encyclopedic book is a nice addition to my rather extensive collection of cookbooks and the book does contain some real treasures, starting with REAL, no wheat flour in sight, Southern Cornbread.There are three specifics, however, that made me rate this three stars rather than four or five.

First,Bernard Clayton's New Complete Book of Breads is very poorly organized.There is no division between yeast breads and quick breads (those that use baking soda or baking powder).If you want a recipe for biscuits you'll have to use the index and then wander all over the book.One would expect a chapter entitled White Breads to contain only recipes for White Bread, but you would be wrong.Clayton's White Bread chapter, for example,contains, along with a number of recipes for variations of white bread, a recipe for white bread with chocolate, one with a swirl of walnuts & raisins and a third that contains Roman Meal cereal.This is not an easy book to navigate.If you bake much from this book, you'll be wanting to add sticky-notes in order to find the recipes you like.

Second, while Clayton does give instructions for both mixing/kneading by hand and using a food processor, and does set out a work outline in a left-hand column, the type face used is identical throughout, making it very easy to lose your place when following a recipe.Judicious use of bold headlines, similar to that used in Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World or The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, would make the book much more usable.

Last, but very far from least, Clayton has not done his research well over the last thirty years. He devotes but a single page (651 in the soft cover edition) to storing and freezing bread & bread dough.About freezing bread dough he writes:"Freezing dough is less than satisfactory.It can be done, of course, but you must watch it for hours as it thaws so that when it doubles in volume it can be shaped into loaves and placed in pans or on a baking sheet.Then it must be allowed to double or triple in volume before putting it in the oven.Considering the amount of time devoted to waiting for things to happen, it is hardly worth the bother."

Sorry Bernard.You should have kept up.Freezing bread dough was pioneered by the Farm Journal decades ago.You can freeze just the lump of dough if you're of a mind to - and I do when I freeze pizza dough - but you can also shape the dough and freeze immediately.There is no need whatever to watch the dough for hours when you want to bake it.Take the dough out of the freezer, put it in your prepared pans, cover, put it in the refrigerator to thaw overnight.In the morning set it on the counter until the dough has doubled or tripled, then pop it in the oven.Freezing bread dough is the most valuable technique in a home baker's arsenal, one that allows me to put pizza or Italian bread or hot biscuits or whatever else strikes my fancy fresh from the oven at almost the drop of a pin.

All in all, Bernard Clayton's New Complete Book of Breads is a nice addition to a library but if you are looking for a primary book to learn to bake bread from, buy Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World.

Good bread book
My boyfriend is the bread baker although I also aspire to become one. I got the book for him and he really likes it. The book details how to make bread in a food processor and by hand. He has a food processor so this book is especially good for him as he can use it for mixing, The book also has a non food processor method in case you don't have such a machine.

It also has many great recipes.

Best Bread Book, Period
I've made...I think ten different breads from this book so far, and all are winners. I especially like learning how slightly different techniques impact the loaves (i.e. starting with the sponge on the Hungarian Fennel Seed bread results in a wonderful crust). I've also made the cheese bread (with tabasco!), Cuban, one of the buttermilks, the fresh strawberry bread, the molasses white, etc. etc. All winners. Once you get a little experience in baking for your area, you'll know whether or not you need to add flour at the top or bottom of the range given in the recipe. Every area's humidity and flour types are different, so experience does count. (Start with the Cuban; it's yummy and fool proof and impresses the heck out of people. Makes great sandwich rolls.) A trick I use to figure out the hand versus food processor directions is to read through the recipe (always a good idea anyway), and make an X in the margin next to the instructions I don't need. Or knead. I also do slow-rise NYTimes/Reinhart style breads, most from starter, but Clayton's techniques offer a lot of great variety, too. (I usually have at least one loaf of sourdough and one of Clayton's great sandwich breads sliced and ready to go in the freezer. It's all good.) Happy baking!

Bread making books
Love this book and have made many, many delicious variety breads.Be sure to check out the recipe for dog biscuits toward the books' end.Very healthy and super crunchy for your doggie!There are no pictures whatsoever which doesn't bother me at all - more space for yummy recipes!

What an awesome book!
I bought this book for a friend, but was tempted to keep it for myself.It is an exhaustive listing of every single recipe that you could imagine for breads, crackers, even dog biscuits!The bread-baker in your family would LOVE this! ... Read more

Product Description

Customer Reviews (5)

Rising above.....
I recomend this book for all bakers.It will have many "earmarks", and
will be used for generations.Thank you St.Paul Bread Club!
Having been born and raised in St.Paul but sadly living four hours away the book gives me a link to my city.That gives me much joy!

Great book for anyone who wants to bake tasty bread!
I have a number of baking books but this one offers something new.The baker's stories are interesting and the idea of forming a bakers club is great.I have used three of the recipes in this book in the last week and they have all turned out wonderfully.I do not always have such good luck with bread recipes and feel that the ones in this book have truly been used with sucess by real people who bake on a regular basis and have lots of experience with these particular recipes.

Good book
Not only covers different types of bread recipes but also gives some background on the bakers. Have already used one of the recipes, intend to try more soon.

Baking with the St. Paul Bread Club
A fun book to read even if you don't bake.The recipes are well written and an enjoyable experience to bake.The only book you will need to get started or to expand your knowledge.

Baking with the St. Paul Bread Club: Recipes, Tips and Stories
Easy to follow recipes.. I have not been disappointed with any of them.The bio of each baker is interesting.Highly recommended. ... Read more

Product Description

Customer Reviews (9)

Delicious freeze-dried fruits
These are delicious, nutritious, convenient, no bruising, no mess, no throwing good food away because it's over-ripe.Excellent delivery time, too!

A "Workhorse" Cookbook for Mini Zojirushi
I own a 1-lb. loaf Zojirushi mini-loaf bread machine. Love that thing, but I digress. I also bought 100 lbs. of whole wheat grain and grind it into flour as needed in a Vita-Mix blender using the dry container. This cookbook for the bread machine contains critically important information that is geared towards someone like myself, though not exclusively. I haven't made a bad loaf yet, thanks to what I've learned in this book. This book is everything it's said to be. Though this book isn't very big, every recipe is for a truly nourishing loaf of bread. Many will turn out a little more dense than what you'd buy, but at least not a brick, lol. There are tricks and tips which make bread-machine baking with whole grain flour accessible and easy. You CAN make whole-grain bread in a bread machine with the information contained in this book. I bought it used for a fairly pretty penny, but the information is well worth it.

need more books like this
i wanted more healthy whole grain recipes and this fits the bill.i wish there were more books for breadmachine with more whole grain recipes.

Best Bread Machine Book For Healthful Eating
This is the best bread machine book.I've made a bunch of the recipes and they always turn out really great.I don't even really like whole wheat bread and this makes it much, much better.Nothing like a fresh batch of organic Whole Wheat Veggie Bread.I wish Ms. Woodruff would write a part two for this cookbook.YUM!

Fantastic Tasting and Healthy!
This book has great recipes for wholegrain breads.If you're looking for recipes that avoid white flour and have healthy wholegrains instead, this is the book for you.

For the most part, it is also low sugar, which is why I purchased it.There are a few recipes with honey and molasses, though.My husband has raved about all the breads I've made from this book.It gives recipes for 1 and 1 1/2 pound loaves. ... Read more