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Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery Hardcover – February 3, 2010
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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
Maple Walnut and Fig Bread
Goat Cheese and Roasted Vegetables on a French Baguette
Big Beautiful White Pan Loaf
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.
More About the Author
The main bread bakery is in Chelsea Market, and the sweets are baked in her original Hell's Kitchen bakery. Amy is the co-author of The Sweeter Side of Amy's Bread and Amy's Bread, her just-released cookbook. Amy is a native Minnesotan, a graduate of St. Olaf College, member of the Bread Bakers Guild of America, Women Chefs and Restaurateurs, Chef's Collaborative, Bakers Dozen East, Slow Food, and loves the opportunity to share her enthusiasm for baking with her loyal fans and readers.
When Amy isn't at the bakery she is likely to be running, biking, gardening, traveling, cooking, and playing with her son.
Top Customer Reviews
The style of this book is similar to the style of Amy's other book, "The Sweeter Side of Amy's Bread". The photographs by Aimee Herring are amazing. She is a talented photographer, making all of the breads look scrumptious. There are photographs of almost all products in the book. Additionally, there are photos of some shaping steps and also photographs of the bakery. The book is beautifully stylized; it is a joy to look at and to read from. In addition to the recipes and explanations, the book is studded with various stories of life at the bakery.
The recipes all have metric, imperial, and US measurements. This is such a huge plus! I find baking by metric weights far easier than every other method, and it is easy with this book. The other measurements are provided for those who find them more convenient. The recipes are all very clearly written. They are detailed and precise. Almost each recipe is accompanied by tips: ways to enhance the bread's flavor, flour suggestions, etc. Also, every recipe has a headnote explaining a bit about its origin.
The book begins with a detailed guide for bread baking, and also a clear and detailed sourdough section. I have used the method described in the book for making sourdough, and it does work. Then, there is a chapter about easy breads to get you started, containing some amazing and easy breads.Read more ›
But there are a couple of things worth mentioning that make the book a little difficult.
1. Most of the recipes in this book involve a lot of water, a stunning amount. For example, one whole wheat recipe that Harold McGee covered in the New York Times uses 18 oz of water to 19.5 oz of flour. That is a 92% water to flour ratio, a stunningly high amount and well over the ranges provided by virtually every other reputable bread book. I have made this recipe from the book. It is a boule and with so much water plus whole wheat, it is difficult for the bread to rise much.
The white bread recipe in the Amazon description has an 85% water/flour ratio. But it is white flour and a pan loaf and I can say it tastes extraordinary. It has a great crust and crumb.
2. Long, very long total rising time. Most of us are used to a couple of rises, perhaps a sponge or other preferment, etc. This book uses lots of rising cycles. Again, the white bread in the description is typical. It requires 3 separate 1 to 1.5 hour rising cycles before baking. I suggest you carefully read through the recipe times before diving in. The book doesn't give a total start to finish time for its recipes and given the many risings required, it can be quite an investment of time.
3. Hand mixing. It is odd to me that given the emphasis on very wet doughs, that the book recommends hand mixing. I enjoy bread making but I am not going to waste time hand kneading a dough with a consistency of thick batter.Read more ›
I recommend getting a sourdough starter (like King Arthur Flour's) and then building up Amy's White Sourdough Starter, Rye Sourdough Starter, and Rye Salt Sour Starter from there. You'll need to get a good stock of ingredients that you may not have, as Amy recommends organic flours, such as organic rye, that you may not be able to find in your local grocery. I also needed to purchase some crocks to store the starters in the refrigerator.
My Tangy 24-Hour Sourdough process actually took about a week from when I received a sourdough starter from KAF. The time was needed to build up the proper starters, and then to feed them and make sure they were active before baking. I was skeptical and didn't think bread I made at home would satisfy my craving for San Francisco sourdough, but I have been totally floored by the bread I just tasted.
Most Recent Customer Reviews
Awesome book. Recipes easy to follow and turn out well.Published 4 months ago by John or Margaret Morley
This is so much more than a cookbook! This book launched me into artisan bread baking, and has kept me there for over 5 years now. Read morePublished 6 months ago by Christine McKinney
One of a few great baker's bibles. Understandable at every level, well illustrated. A stimulating display of scholarship and art for the seriously inclined aspiring bread baker.Published 7 months ago by A. Huber
Fantastic must have addition to your bread cookbook list. I was a bit skeptical of all the super positive reviews but I have to say after working through a bunch of recipes I'm a... Read morePublished 11 months ago by Mike B
Tried and tried to make some of the recipes. Followed the instructions as close as I could. The results turned out to be rather tasteless and poor texture. Read morePublished 16 months ago by Ocean Walker
I am a long time home bread baker and many of these recipes don't turn out quite right following the instructions. I always have to do some adjustingPublished 16 months ago by Lori Arbuckle
Everything I have made from this cookbook has been delicious (bread, pizza and focaccia). The recipes are a bit time consuming but are well worth the effort based on the... Read morePublished 18 months ago by Susan from Toronto