Customer Reviews

The Complete Book of Breads

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I've made...I think ten different breads from this book so far, and all are winners. I especially like learning how slightly different techniques impact the loaves (i.e. starting with the sponge on the Hungarian Fennel Seed bread results in a wonderful crust). I've also made the cheese bread (with tabasco!), Cuban, one of the buttermilks, the fresh strawberry bread, the molasses white, etc. etc. All winners. Once you get a little experience in baking for your area, you'll know whether or not you need to add flour at the top or bottom of the range given in the recipe. Every area's humidity and flour types are different, so experience does count. (Start with the Cuban; it's yummy and fool proof and impresses the heck out of people. Makes great sandwich rolls.) A trick I use to figure out the hand versus food processor directions is to read through the recipe (always a good idea anyway), and make an X in the margin next to the instructions I don't need. Or knead. I also do slow-rise NYTimes/Reinhart style breads, most from starter, but Clayton's techniques offer a lot of great variety, too. (I usually have at least one loaf of sourdough and one of Clayton's great sandwich breads sliced and ready to go in the freezer. It's all good.) Happy baking!

The product received was as advertised and was received with in the allotted time frame. This book has many, many bread recipes. A great gift for a person that loves to bake bread; novice or a pro!
I bought it as a gift for a friend that enjoyed the Methodist Womens Potato Bread and Dilly Bread during a visit to my home