If you bake, but making bread intimidates you, Beth Hensperger's Bread Made Easy
is the perfect choice for expanding your skills. It gives all the basics a beginner needs about technique, equipment, and ingredients, in the clearest, most reassuring way.
Hensperger certainly knows about baking bread--this is her eighth book on the subject. This time, she starts with "Baking School," a comprehensive section covering what pans to use, why bottled water is best, and how to use various kinds of yeast. She describes 12 types of wheat flour as well as flour made from 8 other grains. Then Hensperger explains proper techniques for kneading, rising, and forming loaves, including more than 65 color photos. The eight master recipes start beginners off making a simple unkneaded Batter Bread, then go on to progressively more demanding white bread, egg doughs, whole wheat bread, flatbread, rustic country loaves, and yeasted coffee cakes. Each recipe is broken into five key steps, including cooling and storage. To encourage you, Hensperger gives variations on each master recipe, suggesting you make them all before moving on to the next type of bread. Progressing from challah to a cinnamon-sugar-filled egg-dough spiral loaf, hamburger buns, elegantly twisted dinner rolls, and a flat, foccacia-like Stuffed Onion Pretzel topped with poppy seeds makes this a rewarding exercise. Anyone who bakes will appreciate the clear, easy-to-use format of this book, and find it a reasonably complete and compact reference work as well as a source for seemingly foolproof recipes. --Dana Jacobi
From Library Journal
Hensperger's (The Bread Bible) latest bread book is in essence a mini-bread baking course, starting with "Baking School," which covers the basicsAingredients and equipment, techniques, troubleshooting, and moreAand moving on to her favorite time-tested recipes. These begin from the simplest, an easy batter bread, and progress to the more complex, a yeasted coffee cake; each section has a master recipe, followed by variations and spin-offs, and there are step-by-step photographs and technique shots throughout. A fine introduction for novice bakers, this is recommended for most collections.
Copyright 1999 Reed Business Information, Inc.