Farm Journal's Homemade Breads

This recipes in this book feature step-by-step, illustrated instructions, directions for using quick-rise yeast in traditional recipes and tips for using food processors, microwave ovens and other time savers. Included are recipes for classics like whole wheat loaves, popovers and coffee cakes, as well as for specialities like flaky croissants, challah, low sodium crackers and gluten-free breads made with rice flour. This cookbook contains more than 250 kitchen-tested recipes for both quick and yeast breads that your family will absolutely love.

Dough : Simple Contemporary Breads

2006 James Beard Award Winner! Baking and Desserts Category! 2006 IACP Award Winner: First Book Category! IACP Cookbook of the Year! Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough. DVD enclosed.

Laurel's Kitchen Bread Book Updated

The classic, bestselling cookbook devoted to baking honest, delectable, and nutritious whole-grain breads--updated with a new chapter on bread machines and original recipes. The Laurel's Kitchen Bread Book has long been regarded as a classic because of its clear, detailed explanations, beautiful woodcut illustrations, and great recipes. Home bakers and bakers in small-scale local bakeries refer to it as the bread bible because, even after all these years, The Laurel's Kitchen Bread Book is still the only guide to making light, delicious breads of every sort--entirely from whole-grain flours. This specially updated guide includes a brand-new chapter on bread machines. Laurel has personally tested a range of machines, evaluating which self-proclaimed whole-wheat-capable breadmakers produce bountiful loaves and which fall flat. The updated volume also includes new recipes specifically designed for machines, so even the beginning machine-user can experiment and create the healthy and flavorful loaves for which Laurel's Kitchen is famous.

Sophie's Sweet and Savory Loaves

Fast evolving into the French Martha Stewart, Sophie Dudemaine is the star of a popular lifestyle show on the French Food Channel. In her first cookbook published in the United States, Sophie shares the original recipes that catapulted her in to the limelight: her mouthwatering sweet and savory cakes and loaves. Sophie's loaves debuted in her neighborhood French markets, where word quickly spread that these creations were not just wonderful hors d'oeuvres or tea-time treats but perfectly satisfying meals in and of themselves. The recipes in this book are organized seasonally, since Sophie stresses the importance if fresh ingredients to enhance the flavor of each loaf. Her hearty Mushroom and Gruyere Loaf is perfect for crisp autumn nights, and her bright and tangy Lemon Cake and fresh Tomato-Mozzarella-Basil Loaf are delightful on a warm summer day.

Gluten-Free Gourmet Bakes

Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads and crackers—a vast array of recipes for the oven or the bread machine—for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life. Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.

More of America's Best Bread

In this second collection, you will find more than 125 sensational bread, bagel, roll and sweetloaf recipes. Lifestyle breads like Wild Rice and Cranberry and the healthy/hearty Maple Banana Flax Loaf are all waiting to be made quickly and easily. Discover delicious international bread recipes from Ireland, Germany and the Ukraine. Irish Soda Bread and Yulekage are just some examples of breads from around the world featured in this new collection. Your lunchtime sandwich can get a huge boost by including a Red Onion Foccacia or Taco Stuffed Calzone. Learn how to bake an authentic Sourdough or an appetizing Cheddar Cheese and Onion bagel. This book will make every bread making endeavor a great one.

Bread Builders : Hearth Loaves and Masonry Ovens

This is a thoughtful, entertaining and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The first half of The Bread Builders talks about grains and flours, leavens and doughs, the chemistry of bread and the physics of baking. The second half provides a step-by-step guide to constructing a masonry oven.

Electric Bread

Sought-after collection of 51 gourmet recipes, each thoroughly tested in many different bread machines. Slightly damaged covers.

Six Thousand Years of Bread

Jacob. Remarkable, all-encompassing history of bread in politics, religion, technology & beyond. No recipes.

More Electric Bread

Handsome, easy-to-use volume with more classic electric bread recipes. Includes instructions for regualr and large loaves.

Sourdough Breads & Coffee Cake

104 recipes using homemade starters. Unabridged re-publication of Breads and Coffee Cakes with Homemade Starters from Rose Lane Farm(1967).

Breads from Betsy's Kitchen

Yeast Affection - It's a Good Thing Do you want that satisfying, tantalizing, almost sensual experience of making a scrumptious loaf of bread yourself? Are you a seasoned bread baker looking for new interesting ideas and zingy exceptional bread recipes? Are you a novice afraid to bake bread because the process is unfamiliar? Betsy Oppenneer, nationally renowned bread-baking instructor, travels all over America sharing her love of baking and cooking. With a healthy serving of information about utensils, ingredients, and techniques, Betsy's new book, Breads from Betsy's Kitchen will interest all bread bakers. In her informative and easy-to-read style, Betsy takes you through the fundamental steps of bread baking - from prepping ingredients to serving and storing finished loaves - all mixed with a generous measure of humor throughout. This is not just another bread book. Betsy shares new techniques that Grandma never knew. Did you know that using an instant-read thermometer will not only tell you how warm your ingredients are, but is also a sure-fire way to tell when your bread is done? Did you know that once bread has risen, it doesn't absorb flour the same way it did before rising? Never turn risen dough out onto a floured work surface. A light coating of oil is much better because the dough won't stick to the surface and glides smoothly when you roll it out. Bread baking is on the rise! More people, especially men, are going into the kitchen to bake their own bread. Some have bought bread machines and want to learn more about using them. However, the largest group has gotten flour in their veins, likes the feel of the dough, and wants the satisfaction of transforming a rough mass of ingredients into delicious, fragrant, full-flavored bread. Betsy Oppenneer is the perfect person to help. She is the author of Betsy's Breads (The Breadworks, Inc.) and The Bread Book (HarperCollins) and producer of two videos Perfect Bread: How to Conquer Bread Baking and Perfect Bread: Fun with Creative Shapes. Because of her national following, Betsy is often called the Pied Piper of Bread Bakers. Betsy makes bread baking seem effortless. Breads from Betsy's Kitchen is treasure of exceptional recipes such as Buttermilk Orange Wheat Bread, Carrot Ginger Bread, Maple Cornmeal Rolls, Potato Focaccia, and German Butterkuchen. She will have all bread bakers, both pro and novice, turning out wholesome homemade yeast breads with ease. The Bits & Pieces boxes throughout the book are filled with history, tips, techniques, and trivia to add to the reader's enjoyment. Betsy realizes that bread baking is very personal and says I want people to get as much enjoyment baking bread as I do. When you eat good bread, it goes into your stomach and hugs you from the inside out!

Your Brick Oven,

Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous in part because it's only open on Friday nights, but more so for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia, with fine regional ingredients artfully combined atop classic, thin, wood-oven cooked crusts. Russell's Pizza is the kind of place where friends and family gather to eat within sight of the golden, glowing kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting, relaxing, and munching. It is an atmosphere that many of us covet for our own homes--an outdoor space where we can come together on cool nights for warmth, fun, and good food. The first part of Your Brick Oven is a step-by-step guide that takes readers through the stages of building an oven, from choosing the site to firing up for the first bake. Part two explains how to cook in the oven with invaluable tips for brick oven cooks, with recipes for sour dough bread, thin-crust pizzas, traditional roasts, fruit tarts, and sinful cakes and pastries.

Artisan Baking,

Paperback edition of the classic Artisan Baking Across America! It's a crunch and aroma you can savor in your mind before you even take a bite; that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginnier now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country's finest bakers as they share their abundant expertise. First published five years ago to glowing praise and awards, Artisan Baking is a rare combination of clear writing, meticulous recipes, and abundant expertise (Fine Cooking) and the cookbook that those who live on for and on bread have been waiting for (The New Yorker). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable papaerback format with a new, easier-to-handle trim size.

Bread Machine Magic, Revised Edition

The long-awaited revised edition of the classic bread machine book that has sold more than half a million copies. First published in 1992, this well-researched, top-selling bread machine cookbook set the standard in its field. The book is now revised and includes two-pound loaves, bringing it up to date for today's machines. Bread machine owners will be delighted to find over 180 delicious, original recipes, including: Zucchini Carrot Bread; Authentic Deli Rye; Irish Soda Bread; Caramel Sticky Buns; Portuguese Sweet Bread; and many more. These wholesome, preservative-free recipes have been carefully tested, allowing bread machine bakers to enjoy fresh-baked breads at home, with all the variety and flavor they crave.