Bread Cookbooks With Recipes For Making Great Bread

BREAD COOKBOOK I

Bread is a staple of any meal and you can bake it using these recipes.
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Bread Book

New in paper! Around the world, for thousands of years, freshly baked breads have provided wholesome sustenance for the body and symbolic warmth for the soul. This is a gorgeous compendium of the world's most delicious, best-loved breads, complete with step-by-step directions for baking them. These extraordinary, authentic recipes are personally recommended and used by four-star chefs and local cooking masters in countries and cultures spanning the continents. Over 130 different recipes are provided, ranging from the traditional Native American fry bread to the contemporary ciabatta loaves of Italy. Included are recipes for hearty basic breads, robust savory breads, mouth-watering and time-saving quick breads, distinctive sourdough and rye breads, cakelike fruit and nut breads, sumptuous enriched doughs and ethnic fried doughs—as well as other exceptional recipes for coffee cakes, pastries and more. Every recipe is accompanied by thorough, step-by-step directions?all beautifully illustrated with full-color how-to photographs. Complete with personal anecdotes, helpful tips and information on ingredients, this is an essential guide to perfecting the fine art of baking world-class gourmet breads.

Home Baking

From the award-winning team who brought you Hot, Sour, Salty, Sweet comes the iconic recipes, rich anecdotes, and insightful photographs that celebrate home baking traditions from around the world. For their new book, the authors traveled tens of thousands of miles, to six continents, in search of everyday gems like Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads. All the while they tested, tasted, interpreted, and recorded the stories behind them, capturing the moments in photography and prose. Then they brought them all back home and put them side by side with Naomi's grandmother's treacle tart, the cinnamon buns Jeffrey grew up with, an many more such treasures. The result is a collection of more than 200 recipes that resonate with the joys and tastes of the everyday around the globe.

30th Anniversary Bernard Clayton's New Complete Book Of Bread

First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind. Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use. In these pages, 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. Offering classic recipes while making use of modern kitchen technology, this comprehensive volume is an indispensable reference for the novice or experienced home baker looking to make the best bread with ease.

Pillsbury: Dough Magic!

Americans know that Pillsbury's refrigerated dough products (crescent rolls, biscuits, breadsticks, pie crust, pizza crust, or cookie dough) make baking and cooking faster and easier. Now, with Pillsbury: Dough Magic!, we'll all discover how amazingly versatile these products can be. Refrigerated bread dough becomes Poppy Seed Swirl Loaf, for instance, while pie crust turns into Garlic Herb and Salmon Empanadas, and crescent rolls become Crescent Caramel Swirls. Just open the refrigerator, crack open a can, and let the flavorful fun begin. Pillsbury once again offers their expertise in chapters such as Grand Weekend Brunches, Satisfying Sandwiches and Pizzas, Family Main Dish Favorites, and Delightful Desserts and Fun Treats. Featuring 100 beautiful photographs, delightful nuggets of refrigerated dough history, answers to the most-often-asked questions about these popular products, and 35 in offers for Pillsbury products, Pillsbury: Dough Magic! promises to be one of the most appealing books Pillsbury has ever produced.

Bread Machine Baking

After Lora Brody and Millie Apter discovered the joys of baking bread in electric bread machines, they decided to create and swap new recipes. Lora would rave about a newly developed recipe and send it to Millie, who would have disastrous results with it. What was going on? This mother-daughter team soon learned that the same recipe did not work in all machines, so it was back to the kitchen. After months of testing, they found that the amounts of ingredients and the order in which they are put into the machine affect the taste, crust, and the crumb of the bread. Thanks to them, now you too can discover the best ways to make bakery fresh bread at the touch of a button! Bread Machine Baking: Perfect Every Time has two features not found in other bread machine books: Each recipe is geared to a specific electric bread machine. All of the 75 recipes have been individually developed for and tested in every machine on the market. The innovative sweet and savory bread recipes, ranging from Lemon Mint Bread to Olive Onion Bread, and Granola Cranberry Bread to Chocolate Pecan Biscotti, were developed especially for this book.

125 Best Quick Bread Recipes

Nothing is better than the taste and aroma of freshly baked bread. However, busy schedules, lack of proper appliances and relative inexperience in the kitchen prevent some people from baking bread. This cookbook offers the bakers of today ease of preparation. Since quick breads involve baking powder and soda rather than yeast, they are quick and easy to prepare. Many recipes can be prepared with a few simple steps and are often ready for the oven in under 15 minutes. Except for a few large-sized loaves and coffee cakes, most recipes bake in under an hour.

Art of the Tart;

Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, the author provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling and primping and patching to whisking, all of which makes tarts the most satisfying foods to make and eat. The home chef is taught to prepare a variety of crusts from easy-to-follow instructions. The most difficult step is trying to figure out which of the mouthwatering fillings to use. Including is everything from Sweet Corn and Spring Onion Tart to Rhubarb Meringue Pie.

Biscuit Bliss

Nowadays no bread is simpler, quicker, and more fun to make. Once the knack of turning them out is mastered, biscuits are easy as can be. The chapters here cover all the bases. Plain raised biscuits are everyday classics that have been popular for two centuries, such as Cloud Biscuits, Buttermilk Biscuits, and Indian Cornmeal Biscuits. Flavored biscuits feature many regional classics, including Maine Clam Biscuits and Southern Sweet Potato Biscuits. Drop biscuits, heartier in texture and freeform, include Cinnamon-Pecan Drop Biscuits and Parmesan-Herb Drop Biscuits. And biscuits get dressed up for cocktails or tea with Blue Cheese and Walnut Biscuits and Smoked salmon and Dill Biscuits. There's even a chapter on what Villas calls the biscuit cousin, the scone.

Whole Grains Every Day, Every Way

Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the �good carbs�). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes. In this extensive guide to the wide range of fantastic whole grains available�many of which are gluten-free�Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job�s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them. And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina�Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut�Black Rice Pudding. This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.

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