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Original Essays | April 29, 2013
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More copies of this ISBNThis title in other editionsBernard Claytons New Complete Book of BRby Bernard Clayton
Synopses & ReviewsPublisher Comments:In the twenty years since the publication of The Complete Book of Breads new equipment and products have revolutionized the kitchen. With a food processor, or a heavy-duty mixer equipped with a dough hook, a home-baked loaf can be produced in a fraction of the time previously required, and with little effort as well. The easy availability of fast-acting yeasts, bread flora, and other specialty products has also broadened the possibilities.
These changes were part of the inspiration for the much-needed New Camplete Book of Breads; 200 of the recipes from the original book appear here, all revised with the modern cook, modern equipment, and marvelous products in mind. Beyond the updated recipes, master baker Bernard Clayton also includes 100 new recipes, which are the result of ongoing research, further travels, and the generosity of fans and friends. For each recipe, Clayton also gives instructions for using either the mixer or the food processor and takes into account the shorter time needed for fast-acting yeasts. The New Complete Book of Breads offers an incredible range of variety, nearly, enough to supply a different kind of bread for a year of baking days. Here are wheat breads — Honey-Lemon, Walnut, Buttermilk; a variety of sourdough breads; all manner of corn breads; breads flavored with herbs and spices or enriched with cheeses; and all the favorite "little" breads — Kaiser Rolls, Mother's Biscuits, English Muffins, and Popovers. For the baker who observes the seasons and the holidays with a fresh loaf, there are Challah, Barm Brack, and Panettone; there are also delectable breads rich with nuts and fruits, such as Cherry-Pecan, Italian Olive, and Honey-Pineapple. Here is the ultimate bread book, an indispensable reference for professional bakers and home cooks alike. About the AuthorBernard Clayton, Jr., has been writing cookbooks for twenty years, beginning with The Complete Book of Breads. When he travels, Mr. Clayton investigates historical and regional recipes, conversing with bakers and cooks around the world. He is also the author of The Breads of France, The Complete Book of Pastry, and The Complete Book of Soups and Stews. He lives with his wife in Bloomington, Indiana.
Table of ContentsContents
Introduction Equipment That Contributes to a Perfect Loaf Ingredients and How They are Combined The First Loaf White Breads Thirty-Minute Cuban Egg Harbor Scottish Buttermilk Frisian Sugar Loaf English Muffin Sally Lunn Buttermilk Turnipseed Sisters' Swedish Caraway Sister Virginia's Daily Rich White Feather Poppy Seed Bubble Weissbrot mit Küummel Old Order Amish Zeppelin Methodist White Pusstabrot with Chocolate Lee's Rich Loaf Portuguese Sweet Home Roman Meal Hearty White Salt-Free Bran Breads Bran-Nut Hilo Bran Butter Bran High-Fiber Whole-Wheat Breads Honey-Lemon Buttermilk Chopped Wheat Max's Loaf Gugelhupf Complet Biologique Vollkornbrot Fruit-Nut Graham Wheat Germ Walnut Wheat Rudi's Stone-Ground Sesame-Nut Sprouted Wheat Molasses Wheat Dark Sour Batter Royal Hibernian Maple Syrup-Graham Whole-Wheat Orange Rye Breads RyeSour Old Milwaukee Triple Rye Vortlimpa Russian Black Raisin Sour Dill Westphalian Pumpernickel Peasant Black Sour Cream Onion with Sauerkraut Buttermilk Rye-Whole-Wheat Pain Seigle Heavy Sour Spicy Pumpernickel Dutch Roggebrood Seeded Barley Breads Banana Rieska Orange Corn Breads Yankee Sour Milk Southern Broa Bacon Spoon Corn Sticks Rich Toasted Cornmeal Plymouth Batter Jalapeno Corn Bubble Johnnycake Taloa Biscuits au Maïs Steamed Corn Corn Gâteau au Maïs Buckwheat Breads Bauernbrot Buckwheat Special Buckwheat Oat Breads English Scotch Buttermilk Oaten Raisin Orange Maple Cinnamon Blended Grain Breads Dark Grains Onion Triticale Red River Pumpernickel Multi-Grain Baked Brown Boston Brown Wheat and Oat Sennebec Hill Three Flours War Bread Pain Noir Red River White French and Italian Breads Pain de Campagne Honfleur Pain de Campagne Madame Doz Pain Ordinaire Carême with Egg Whites Pain de Campagne Poilâne Pain Italien Italian Batter Schiacciata Braided Peasant Blue Ribbon Starters Cooked Potato Raw Potato Honey Hops Yogurt Sourdough Sourdough Breads Homecoming Sourdough French Sourdough Oatmeal Sourdough Whole-Wheat Sourdough Loaf Sourdough Potato Starter White California Sourdough Whole-Wheat Pumpernickel Salt-Rising Breads Sister Abigail's Salt-Rising Festive Breads Mother's Christmas Julekage Bohemian Christmas Challah Hoska Kulieh Sugarplum Barm Braek Gugelhupf Italian Panettone Stolle de Noël Choreki Anise Kuchen Christopsomo Portuguese Honey Hungarian Christmas Finnish Easter Golden Beehive Election Day Swiss Christmas Kolach Luffen Bara Brith Portuguese Nut and Fruit Cheese Breads Roquefort Twisted Cheese Loaf Pepper Cheese Loaf Caraway Batter Buttermilk Swiss Cheese-Potato Tabasco Cheese Bread Ring Galette de Gannat Gâteau de Gannat Bovril and Cheese Loaf Cheddar Cheese Pain Battu au Fromage Shortbread Rye Braid with Brie Potato Breads Sister Jennie's Potato Potato Starter White Irish Freckle Vegetable Breads Onion Lover's Pumpkin-Walnut Carrot Tomato-Caraway Onion Twist Zucchini-Basil Tomato-Cheese Marbled Pain au Rhubarbe Pain d'Ail Herb And Spice Breads Flatbread with Raisins Pepper Spice Savory Six Herbs Whole-Wheat Herb Pesto Dilly Casserole Briarpatch Herb Sage and Celery Pain de Provence Butter-Beer Batter Minted Yogurt North African Coriander Cumin Pain d'Epice Swedish Cardamom Braid Orange-Cinnamon Swirl Rosemary-Garlic Fruit and Nut Breads Hana Banana-Nut Blueberry-Pecan Chopped Apple Lemon Nut Coconut-Banana Nubby Peanut Lemon Rich Tea Loaf Cranberry-Nut Glazed Raisin Selkirk Bannock Honey-Pineapple German Raisin Vel's Date Apricot-Nut Raisin-Nut Raisin-Orange Orange-Nut Orange Cherry-Pecan Loyalist Pain aux Noix German Fruit Peanut Butter-Beer Bran-Date Deluxe Familia-Raisin Peanut Batter Raisin Coffee Cake Italian Olive Fresh Strawberry Little Breads German Sour Cream Twists Chinese Steamed Buns Lenora's Yeast Rolls Gipfelteig Petites Galettes Salées Ka'achei Sumsum Benne Seed Biscuits Bialys Gâteaux au Poivre Honey-Bran Muffins Mother's Biscuits Kaiser Rolls Pumpernickel with Cheese Heart Grandmother's Southern Biscuits Beaten Biscuits Lithuanian Bacon Buns Hot Cross Buns Jo Goldenberg's Bagels Celery Seed Rolls/Buns Angel Biscuits Mrs Macnab's Scones Sour Skons Pogácsa English Muffins Buttery Rowies Almond-Bran Muffins Blueberry-Lemon Muffins Sopaipillas Popovers Pikelets and Crumpets Bath Buns Egg Shell Rolls Chelsea Buns Oliebollen Feta Biscuits The Hamburger Bun Special Breads Cornell Sausage Pulled Hobo Squaw Croutons Pain Perdu (Lost) Bacon Batter Tea Brack Cherry-Studded Scone Babka Pompe aux Gratons Shredded Wheat and Molasses Gluten Pain de Mariage Pain au Riz Pain Rapide au Chocolat Thrill of Discovery Paris: Pain Hawaiien Fauchon Brittany: Monsieur Monfort's French Bread Angoulême: Brioche Vendeenne S.S. France: Petits Pains Wichtrach: Weggliteig Pella, Iowa: Currant Bread with Almonds Batavia., Illinois: Limpa Hermann, Missouri: Kaffee Kuchen Ste. Genevieve, Missouri: Black Walnut Bread The Elegant Croissant and Brioche French Croissant Brioche Dough with Starter Brioche Dough without Starter Processor Brioche Dough Le Havre Cheese/Raisin à Tête Camembert aux Pruneaux Croissant Brioche Mousseline Petits Pains au Chocolat Flat and Pocket Breads Pita Lavash (Crisp) Lavash (Soft) Pizza Rustica Naan Norwegian Flatbread Middle Eastern Flathread Crackers Plain Soda Onion Sesame Swedish Oatmeal Rich Cheddar Cheese Lil's Ice-Water Storing and Freezing What Went Wrong — and How to Make It Right Standard Weights and Measures Baking for Dogs Homemade Oven A Recipe for Baker's Clay Index
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