Synopses & Reviews
Since 1992, Amy's Bread has served up New York City's best handmade breads, feeding more than 55,000 loyal customers each month and supplying many of the city's finest restaurantsand food shops. Lovingly made using traditional, centuries-old methods from the heart of Europe, Amy's breads astound customers with their rich, complex flavors and crusty, chewy textures.
This beautifully illustrated update of the classic Amy's Bread cookbook lets you make Amy's hearty, satisfying breads in your own kitchen. Here you'll find Amy's favorite and most popular recipes, as well as the baking tips and techniques you'll need to create loaves that live up to the highest expectations, with ideal textures, surprising flavor dimensions, and picture-perfect results. Amy and her executive pastry chef Toy Kim Dupree explain the essentials of bread-making in careful detail, from using the most wholesome and fresh ingredients, to setting up your kitchen with affordable, effective equipment, to managing the moisture of your dough, kneading it properly, and shaping perfectly imperfect loaves. They've also included a very thorough but easy-to-understand chapter on starters to help every bread baker understand the best way to leaven their loaves.
If you're a first-timer, you can start by mastering basic techniques with simple breads like Big Beautiful White Pan Loaf, French Baguette, and Cinnamon Raisin Bread. Then move on to more complex breads like Country Sourdough Boule, Whole Wheat Sandwich Bread with Oats and Pecans, and Semolina Bread with Apricots and Sage. Satisfy your sweet tooth with brioche and specialty breads like Chocolate Cherry Rolls and Autumn Pumpkin Bread with Pecans. Once the oven has cooled, there's even a sandwich chapter to help you put your breads to the best use with meats, cheeses, and vegetables that pair perfectly with your favorite breads.
With more than fifty recipescovering sourdoughs, ryes, semolinas, sandwich breads, pizza crusts, focaccias, and sweet treatsyou'll find recipes here for every taste and every level of experience. You'll also find photos and personal stories that reveal the inner workings of the bakery. Whether you've just started baking or you've been doing it for decades, Amy's Bread lets you discover the pure joy of creating heavenly handmade breads that rival the world's very bestwithout going all the way to New York City.
Bread-struck New Yorkers line up outside Amy's Bread, a bread-lover's haven, where Amy Scherber and staff turn out dozens of miraculous loaves. But the truly remarkable thing about these breads is that they can be made by anybody. This book includes recipes simple enough for even the most timid baker, plus ste-by-step techniques.
Finally—an updated, new edition of the beloved guide to bread baking
Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 300 restaurants and stores daily. Long out of print, Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for home bakers at every level of experience.
Amy's Bread starts with the basics like Big Beautiful White Pan Loaf and French Baguette before progressing to more complicated recipes like Whole Wheat Sandwich Bread with Oats and Pecans and Semolina Bread with Apricots and Sage. But there's more here than just bread—recipes for pizzas, sandwiches, and sweet treats are also included.
• A helpful introduction covers basic bread baking techniques, starters, ingredients, and equipment
• 130 full-color photos illustrate bread shaping and scoring techniques, as well as photos and personal stories that reveal the inner workings of the bakery
• Artisan breads can cost $5 or more at the market; this book lets you make them at home for just a fraction of the cost
Whether you've just discovered the joy of bread baking or you've been doing it for decades, this revised classic will keep your oven hot for years to come.
New Yorkers line up outside the bakery Amy's Bread, where Scherber and staff turn out dozens of miraculous loaves. This book includes recipes and step-by-step techniques for making this delicious bread at home. Photos throughout.
"Bread goes to the very roots of life, andits ingredients are the most elemental. Rain, sunshine, and healthy soil to grow the wheat; human hands to harvest, mill, and turn the grain to flour; water captured in reservoirs, which moistens the flour; yeast, which occurs naturally around us in fermenting fruits and starches; and salt from the earth andthe sea are the basic ingredients. These, along with the warmth of the baker's hands, his or her strength, skill, and passion, and a fiery hearth, are all thatare needed to make this simple yet incredible food."
—From the Preface
An introduction to making bread by hand, starting with one simple dough and making small changes to ingredients andand#160;proportions to create ten andquot;foundationandquot; breads; plus additional recipes and lessons on essential techniques.
An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities
For anyone whoandrsquo;s ever wanted to bake homemade bread but doesnandrsquo;t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, oneandrsquo;s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest andldquo;plain whiteandrdquo; dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten andldquo;foundationandrdquo; breads, from baguettes to ciabatta to whole-wheat pain de campagne to sourdough. Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains.
About the Author
launched Amy's Bread in 1992 from a small storefront in New York City's Hell's Kitchen neighborhood. Today, her bakery operates out of three popular Manhattan locations, including outposts at the Chelsea Market and in Greenwich Village. In addition to her retail cafés, Amy also supplies bread wholesale to more than 300 customers, including many notable New York restaurants and food stores. Amy and her bakery have been widely praised in the media, and she has appeared on Emeril Live
, Baker's Dozen
, and other television cooking shows. Visit the Amy's Bread Web site at www.amysbread.com.
Toy Kim Dupree was one of the five original bakers at Amy's Bread and currently serves as executive pastry chef and general manager of the bakery's Hell's Kitchen location, where she oversees the production of cookies, cakes, and other sweet treats. Toy also coauthored with Amy The Sweeter Side of Amy's Bread.
Table of Contents
ESSENTIALS FOR MAKING GOOD BREAD.
TECHNIQUES: OUR SECRETS AND TIPS.
THE MAGIC OF MAKING BREAD RISE.
SIMPLE BREADS TO GET YOU STARTED.
BREADS MADE WITH WHOLE WHEAT FLOUR.
BREADS MADE WITH RYE FLOUR.
GOLDEN SEMOLINA BREADS.
BAKERY FAVORITES: PIZZA AND FOCACCIA.
BRIOCHE AND SWEET SPECIALTY BREADS.
ADDITIONAL TECHNIQUES AND INFORMATION FOR AVID BAKERS.