Customer Reviews

The Bread Bible: 300 Favorite Recipes

5 star:		(21)
4 star:		(3)
3 star:		(5)
2 star:		(1)
1 star:		(2)

 

 

This book is just wonderful! I have been baking bread by hand for several years now and have thouroughly enjoyed it, but this book has helped me to stretch beyond the recipe and try some new things. In the past 2 weeks, I think I have made 7 recipes out of this book. I just can't seem to stop. The Bulgur Oatmeal bread, I think, is the best bread I have ever tasted. Absolutely AMAZING! I also made the Sesame Burger Buns, Whole Wheat Long Rolls, Vienna Bread, Pain Campagne and Farm-Style White Bread with Cardamom. I have probably 200 cookbooks and this is my new favorite! A must read!

I love this book. It is by far, the easiest, most delicious bread recipe book I have owned. Without getting overly technical it gives recipes and tips for making wonderful home cooked bread. I don't have a bread maker, but there are plenty of those recipes as well. I made the mountain white bread first and it made wonderful sandwiches for lunch. Next, I made banana bread that was so moist and delicious I've already had requests for more.

This bread book is a delight. Unlike Rosie's Bread Bible, this one is accessible, and is more for the home baker than the scientist. Have tried the Whole Wheat bread with olive oil (which allows for some improvisation, I converted the recipe into 5grain bread), and the Carrot bread, and both turned out great. My family says they would choose the carrot bread over any carrot cake, anytime!

You can still indulge in carbs by enjoying these breads in the morning, and having no other carbs after breakfast.

I love making homemade breads from scratch. I had a few basic recipes at home that use my stand mixer and a select few by hand. There are several I wanted to try in my various cookbooks, but the instructions were too difficult or because I am still new to baking bread, there are some basic steps that were missing because it is standard. I borrowed this book from the library first;in case there were too few recipes I'd use. This book explains it all with really delicious recipes. It made me feel like I can make any style of bread. I'm trying bagels next. She also gives tips when using the stand mixer, by hand or converting to bread machine. The steps are detailed enough to follow step by step and get wonderful results. I have already marked at least 20 recipes I want to use. And I am buying the book to have a copy of my own.

i've been baking bread at the side of many relatives over the years, and have never found a cookbook that so perfectly captures everything i love about bread. the thrill of watching yeast proof, seeing your dough rise, and that final tantalizing scent of loaves baked already eaten. i made the buttermilk honey bread to start, and while it baked, it took me back to my aunt's kitchen in lincoln NE, making bread for the very first time.

every single loaf of bread i've made has been a huge hit... farmstead sourdough, oatmeal potato bread (omg yummy!) homemade flour tortillas (way better than store bought), graham bread... and i've only had the cookbook for 3 weeks.

the book has an absolutely fantastic collection of recipes, well laid out, with clear directions. the tips and tricks, also known as "bakers wisdom" really help new bakers begin, and hobbyists refine this joyful art. there are times the author throws some new ideas at you, which might not follow what you've been taught, or thought you should do. and if you try it her way, you'll be pleasantly surprised. great for acquiring new skills in the kitchen, and you don't have to have a mixer. just an ability to read the recipe, and throw your weight around with some dough.

this is a wonderful introduction to bread, and definitely my fave cookbook purchase of 2008.
whether you're looking for a dessert type bread, a hard working whole wheat, or a more unusual european varietal, this book hits all the high points.

UPDATE: 05/09/2011
So after owning this book for 2 1/2 years, watching my pages get stained with coffee from late night baking binges, wrinkly and covered in flour, I can truthfully say, this book is a workhorse in my kitchen. I own several other "big name" bread books, like the bread bakers apprentice and artisan bread in 5, and while those two have their place, this cookbook has not been eclipsed. I've not come across any major errors in the recipes, although I have not made the black bread that other reviewers have complained about. I've baked through a significant portion of the recipes, more than half, and Hensperger has crafted an essential basic bread cookbook. When I say "basic," I mean basic like a little black dress, an Hermes scarf, perfectly fitted trousers or a single strand of pearls. This book is one of those - essential, classic, and indispensable. Don't miss out on this bread book - it is absolutely worth it.

I have collected hundreds of cookbooks over the years - bread and baking books in particular. This one definitely rates as one of my all time favorites (if not THE favorite) and most used bread books.

I use this bread book weekly and have been owning it for about 6 years now, I came across this book before I owned it, in my nearest library- tried a few recipes and had to have it. I am writing a review for this book because I want people to know what a gem this book is! A must have, no matter what level, read it, practice, and you will be amazed!!

I received this book as a gift since I love to bake bread. I've done only two recipes (Bran Molasses Bread and Dark/Black Rolls) and had issues with both.
In the first recipe the bread dough was much too wet with the listed ingredients and description of how the dough should be. I added ¾ cup more flour and it turned out well. The recipe for the rolls was great, but in the text it's missing the addition of the remaining water (after you use the ½ cup for the yeast). Luckily I knew to add it so they turned out well.

Every one who is interested in good baking should own this book! Lots of other information about making bread other than recipes. Excellent recipes.

The book seems to have some errors. I am an experienced bread baker. After having made a black bread by the author (which I got off the internet - and found it delicious) I bought the book. At first I attributed the poor quality doughs to the weather, improperly measuring flour, me in general, but then I used another book for a couple bread recipes and LO the bread turned out well. So back to the drawing board with this book. I weighed the flour this time. Still problems. Too sticky (sourdough). Then I decided to make the Hungarian Nut Rolls and discovered an actual mistake. Apparently you only have to proof the yeast and do not have to actually put it into the bread. I have read it and reread it several times. The yeast addition to the bread is MIA. I did not notice it when I preread (three times) the recipe before embarking. I think my mind assumed it. It almost did as I was making the bread. It was only my wariness of the recipes that forced me to be ever so exacting with her recipes that lead to the discovery.

I hate writing bad reviews especially for cookbooks because I know how hard it must be to edit them, but you cannot publish something called a "bible" of something and have so many errors. I can only imagine a person just starting to bake dealing with these problems. It is untenable. I am not saying all the recipes are faulty (they are not and some are quite good), but this many problems (IMO) are just unacceptable. There are better bread books out there. My go to seems to be Beatrice Ojakangas.