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Weighing almost as much as a small child, Beth Hensperger's The Bread Bible contains 300 recipes, plus slice after slice of baking wisdom. Hensperger certainly knows her bread: she is the author of several other yeasty numbers, including the mouthwatering Bread for All Seasons and the feisty Breads of the Southwest. Her Bible features simple, basic breads, such as White Mountain Bread, French Bread, and an Old-Fashioned 100 Percent Whole-Wheat Bread, as well as fancier breads such as Brown Rice Bread with Dutch Crunch Topping and a tangy Anadama Bread with Tillamook Cheddar Cheese. Not forgotten are scones, biscuits, pizzas, croissants, waffles, muffins--and even coffee cakes. As can be expected from such a hefty, all-encompassing volume, many breads demand the skills of agile and able bakers. Crescia al Formaggio, an aesthetically pleasing savory cheese bread, requires scrupulous time-keeping and copious amounts of elbow grease and patience. Of course, the rewards are high. Happily, many other loaves can be whipped up in a bread machine, and are equally satisfying. An Old-Fashioned Oatmeal Bread using Irish oats makes everything good with the world with its rich, nutty texture. Hensperger's sweet treats are also a delight--the Blueberry Gingerbread works wonders with vanilla ice cream, and won't take up your whole day slaving over a hot stove.
Although The Bread Bible would have benefited from color photographs to tease the taste buds, Hensperger's latest ode to bread will still prove invaluable for both new and seasoned bakers. --Naomi Gesinger --This text refers to an out of print or unavailable edition of this title.
Longtime San Francisco resident, cooking instructor and author (Bread for All Seasons) Hensperger offers a compelling and innovative collection of bread recipes for contemporary home bakers. With a significant nod to classic yeast breads, her extensive repertoire includes basic white, whole-wheat and rye loaves, sour starters, savory main-dish breads, even dessert and quick breads?just to name a few. Staunchly adhering to her philosophy that "breadmaking is nothing more than a series of sequential steps executed in a predictable order," she presents step-by-step instructions with great finesse and clarity. Where applicable, Hensperger provides useful addendum notes, divulges invaluable "Baker's Wisdom" baking tips and offers creative recipe variations (e.g., Cornmeal Brioche and Basic Pizza Dough). Taking into account busy schedules and state-of-the-art baking equipment, Hensperger devotes two end chapters to breads made with food processors and bread machines. For those who feel daunted by the prospect of baking bread, Hensperger encourages and inspires with a "breadmaking is for everyone" ethos and easy, vibrant prose infused with obvious passion for her craft.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
I can't wait to try these recipes . I collect, bake etc different breads. Purchased as I had never seen this before.Published 13 days ago by Shopaholic
Every recipe I've tried is delicious. The info provided for s great for beginner, and experienced bakers will also like this book.Published 2 months ago by Georgia
The range of recipes alone make this a good book, with plenty of different variations to go with any style of feast you may be making, or even inspire a new theme (there are so... Read morePublished 2 months ago by Jason Willson
What can I say -- I've learned lots from reading this book and I love many of these recipes. I like knowing the why of what I'm doing and you'll certainly learn that from this... Read morePublished 3 months ago by wefishallday
Disappointed. Whole books all words. Not even a picture of a nice loaf of bread.!
Feel so uninspired ! N did not even bake.
There is much that is great about The Bread Bible, including the variety of recipes that once can experiment. Read morePublished 3 months ago by Xzzwxs
Aside from one stellar banana bread recipe, many of these recipes are overly complicated and rely on weird ingredients like milk powder. Also many do not turn out reliably.Published 4 months ago by kate
There are too many errors in the book for me to give it a favorable review. I'm an experienced baker and this book is just unacceptable.Published 4 months ago by Vinnie's Mommy