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.
Recipe Excerpts from Amy's Bread, Revised and Updated
From the Inside Flap
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.