Prairie Home Breads

Symbolic of home and hearth, a good loaf of bread nurtures both the body and the soul. America's great bounty of breads radiates from the heartland, rich in regionally grown grains and diverse in ethnic populations. Its offerings are born of the confluence of Old World tradition, New World ingenuity, and prairie abundance, resulting in a wonderful mix of the tried and true with the new and innovative. To create these 150 recipes, the author visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer's markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick breads, popovers, and crackers. This book is filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food and the people who prepare it.

Bread Bible

2004 James Beard Award Nominee for Baking 2004 IACP Award Nominee for Bread, Other Baking and Sweets Category Includes baguette-shaped bookmark with Rose's 10 Essential Steps of Making Bread on it with each purchase. While supplies last. Also includes author-autographed bookplate with each purchase. While supplies last. 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.

Celebration Breads

No matter their culture, people always celebrate with food. And no food figures more prominently in culture, history, or religion than bread. From the Passover matzoh to the Christmas stollen, from British hot cross buns, to the festive Russian kolach, bread brings people together, links traditions, honors history, and bridges generations. Renowned cooking teacher Betsy Oppenneer has spent most of her life pursuing two complementary passions: baking and traveling. In Celebration Breads, she combines the two and comes through with the most innovative and rewarding baking book of the year. Featuring detailed recipes for more than 75 sweet and savory breads from around the world, from Africa to Scandinavia, the book also includes anecdotes about the historical and cultural origins of each bread. Best of all, Oppenneer includes flexible instructions for preparing the bread either by hand or with a heavy-duty mixer, food processor, or bread machine. With detailed step-by-step instructions and techniques to guide novice and expert bakers alike, comprehensive information on ingredients and equipment, and more than seventy black-and-white illustrations, Celebration Breads is an invaluable kitchen-shelf staple.

Bread

This is the ultimate bread-making book for every home baker, with or without a bread machine. Containing over 250 warming recipes that will fill your home with wonderful aromas, there are traditional recipes from around the world like Ciabatta from Italy or more elaborate breads such as Monkey Breads from America. There is a fully illustrated reference section to the breads of the world and essential step-by-step techniques for every stage of the bread-making process--from mixing and kneading to glazing and baking. And the book doesn't forget that wonder of technology, the bead machine, teaching you how to get the best results with tried and true recipes and a whole host of hints and tips.

Desserts From Your Bread Machine

Great treats from large-capacity machines (3+ cups of flour). 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.

Gluten-Free Gourmet Bakes Bread

Wheat free, gluten-free and wonderful breads for oven or bread machine from baking expert dedicated to great bread no matter what the health restrictions. A well-known author of four important books on gluten-free, Hagman is considered one of the best in special diets.

Whole Grain Breads by Machine or Hand

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.

King Arthur Flour Baker's Companion

2004 KitchenAid Cookbook of the Year From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way. Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. King Arthur Flour is the largest single educator of bakers in the world. More than one million students have gone through King Arthur's seminars, hands-on classes, and online courses. The company is recognized as the home baking authority by nationally recognized food writers, cookbook authors, chefs, food personalities, restaurant owners, and home bakers. These recipes have been created by the many experienced bakers at King Arthur Flour in Norwich, Vermont, and are the final result of decades of development and adjustment. Every recipe has been thoughtfully created, then rigorously tested and retested in King Arthur Flour's kitchens.

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.

Going with the Grain

New in Paper! Bread lovers rejoice! From the Casbah to Crown Heights, an award-winning journalist shares her adventures in the bread trade on a culinary and cultural odyssey. To seasoned journalist and tireless traveller Susan Seligson, bread is nothing less than the currency of culture, a reflection of people's beliefs, daily lives, and blood memories. Whether it's a crusty baguette or a round of pita, or a flat of matzo, the author can't get enough of the stuff. In this volume, she stalks pillowy round loaves on their way to the communal bakeries of Morocco's ancient city of Fes, witnesses the ritualistic creation of what may be the world's most expensive pain au levain, and gapes at the coiled stainless steel innards of a mammoth Wonder Bread Factory. In prose shaped with conviction and leavened with wit, she introduces us to the food engineer who toils in the laboratory of the US Army Bread Project and the Alabama octogenarian whose simple country biscuits draw devotees who happily drive an hour each way for breakfast. From the tents of Jordan's Wadi Mousa to the handmade matzo bakeries of Brooklyn to the granaries of southern Ireland, the author's adventures are braided with compelling historical detail and lively personal reflections about this most fundamental of foods.

Best Muffins and Quick Breads

A slim volume of the best delicious quick breads from author Gregg R. Gillespie. Each recipe is accompanied by a mouth-watering, full-color photograph. Contains nearly 100 easy-to-make recipes organized alphabetically for easy reference

Bread

Bake your way around the world with this atlas of 150 recipes, both familiar & unusual, leavened & unleavened, savory & sweet. Fascinating history & folklore, practical grain & flour info. Instructive color photos. 192 pgs. Hard (reg. 18.00)

Smokehouse Ham, Spoon Bread,

This book is a scrumptious slice of Smokey Mountain and Blue Ridge hill country folklore handed down from Scotland, England, Wales, Ireland, Germany and the Cherokee Nation. In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insight that will fascinate readers everywhere.

Bread Lover's Bread

The greatest invention since sliced bread may well be the machine that makes the loves everyone dreams of slicing into--right in home kitchens at the touch of a button. This book finally bridges the gap between great taste and convenience, with over 300 glorious recipes for bread machines. Renowned bread baking expert Beth Hensperger's best bread recipes yield great results--just add the ingredients and let the machine rise and bake loaf after loaf of delicious fresh bread. Once you've enjoyed a still-warm slice of Maple Buttermilk Bread, Walnut Rye Bread, Sourdough Cornmeal Bread, Parmesan Nut Bread, Balsamic-Caramelized Onion Bread, Chocolate Challah or Orange Gingerbread, you'll never settle for store-bought bread again. Beginning bakers will appreciate the ease of a bread machine, while more experienced cooks will find that they can use the versatile machines to make doughs to shape by hand and bake in traditional ovens as well. Whether you're a novice or a long-time baker, new to bread machines or looking to expand your machine's repertoire, whether you bought a bread machine to minimize your time in the kitchen, to broaden your culinary horizons or to save money spent on fancy bakery loaves, this book's recipes and instructions are the best way to ensure a steady supply of fragrant, delicious fresh-baked bread.

What You Knead

PBS's Mary Ann Esposito offers 3 simple doughs & 50+ recipes using them in breads, pies, foccacia, pizzas & desserts. Step-by-step color photos.