Synopses & Reviews
"Possibly the best such bread book on the market . . . every recipe a winner."-New York Times
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.
Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award--winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.
Wonderful techniques and recipes for making savory, full-textured bread, by 4 different methods.
Table of Contents
One: Basic Breads.
Two: Multigrain Breads.
Three: Whole Grain Breads with Fruits and Nuts.
Four: Breads with Whole Grains and Vegetables.
Five: Whole Grain Breads with Herbs, Spices, and Seeds.
Six: Sourdough Bread and Sourdough Starters.
Seven: Breads Made with Sponges.
Eight: Holiday and Coffee Breads.
Nine: Nonwheat Breads.