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Williams-Sonoma Collection: Bread Hardcover – November 14, 2002

4.3 out of 5 stars 35 customer reviews

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Editorial Reviews

From Publishers Weekly

Even accomplished cooks sometimes shy away from baking their own breads, since the task leaves such considerable room for error. How long to knead? How long to mix? How to add fruit or nuts without turning a loaf to lead? This attractive and informative volume, part of Williams-Sonoma's series of slim cookbooks, answers questions even the most nervous baker might have, providing step-by-step instructions for classics like Popovers and Corn Bread, as well as for more complicated yeast breads such as Swedish Rye and Oatmeal-Molasses Bread. Like all Williams-Sonoma guides, this book emphasizes the practical, providing a section in the end called "Bread Basics," which clarifies the difference between quick breads and yeast breads and explains the way breads should rise. The recipes themselves, accompanied by mouth-watering photographs, offer a comprehensive tour through the wide world of bread, with stops in Wales (for a fruity Welsh Bara Brith), Italy (for a deliciously salty Onion Foccacia and a sweet Christmas Panettone), and the Middle East (for firm and chewy Pita Bread).
Copyright 2002 Reed Business Information, Inc.

About the Author

Beth Hensperger is a widely acclaimed expert on the subject of bread and has written many books on baking, including Bread for Breakfast, Bread for All Seasons, The Best Quick Breads, and The Bread Bible, for which she won a James Beard Award. Her articles have also appeared in such publications as Bon Appétit and Cooking Light. Ms. Hensperger lives and works in the San Francisco Bay Area.
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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press; First Edition edition (November 14, 2002)
  • Language: English
  • ISBN-10: 0743228375
  • ISBN-13: 978-0743228374
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #200,549 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A. Matos on November 15, 2007
Format: Hardcover
I love this book and its recipe for banana bread is absolutely delicious. Also, it's the first book I've seen with a recipe for prune bread. I personally love prunes and they're so healthy and moist! It made for a yummy bread, not too sweet, dense and moist, great with coffee.
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I've got a number of bread books and although I've only made a couple of the recipes, I think this book will become one of two or three favorites. Nice pictures and the background info on the various breads is interesting. The print is large enough to read without glasses - something increasingly important to me. A well made and bound book that will probably have olive oil and butter stains before too long.
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Format: Hardcover
Definitely one of the better cookbooks I have purchased. I have tried over half of the recipes and they came out successfully. I am a novice bread-maker, so this is definitely a great accomplishment for me! My family thanks the authors for helping their mama bake great bread!
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My hobby is baking and I love to bake bread. I have five ovens at home plus a portable one that runs on propane I use when camping. Recipe accuracy is key in baking and this book in the Williams-Sonoma Collection does not disappoint. Basically, if you follow the recipes in this book, you should see good results. I have many books on bread baking and I find this book is one of the handful I revisit throughout the year. The pictures are an added bonus, as they are beautifully shot.

The Chapters in this 120 page book are as follows:

The Classics - Old-Fashioned White Bread, Whole-Wheat Bread, Corn Bread, Buttermilk Biscuits, Popovers, Sourdough Bread, Baguettes

Variety Yeast Breads - Brown-Sugar Raisin Bread, Oatmeal-Molasses Bread, Swedish Rye, Fig and Walnut Bread, Black Olive Bread, Grissini, Bagels

Dinner Breads - Dinner Rolls, Sweet Potato Corn Bread, Corn Sticks, Cheddar Drop Biscuits, Beer Batter Bread, Steamed Rye and Maple Brown Bread

Breakfast Breads - Crumb-Top Blueberry Muffins, Lemon-Yogurt Muffins, Sweet Carrot Muffins, Cream Tea Scones with Currants, Cranberry-Orange Scones, Jelly Gem Breakfast Rolls, Country Cinnamon Rolls

Tea Breads and Desserts - Sour Cream-Blueberry Bread, Zucchini Bread, Banana-Nut Bread, Dark Chocolate Tea-Bread, Welsh Bara Brith, Almond Stollen, Panettone

International Breads - Challah, Onion Focaccia, Brioche, Pita Bread, Ciabatta
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This book offers a great variety of bread recipes. When I first browsed through it I wanted to make at least half of them right away because they sounded really good. I make bread regularly and the directions in each recipe is very detailed and accurate. You're guaranteed success every time if you just follow the directions. I highly recommend this book.
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Format: Hardcover
I have several Williams Sonoma cook books and love them all. This one is just as great. Well written recipes that are workable for both the expert or novice cook. A nice variety of recipes, this isn't a one note collection. There are breads for the oven, the grill, and even steamed bread. I really appreciate the side comments included with every recipe. Whether it highlights an unusual ingredient or gives details on a method. I highly recommend this book.
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The general information on bread making and an explanation of the differences in flour was extremely helpful. We have made several of the breads from the book and they were wonderful. The book was recommended to us by our brother in law because he thinks so highly of it. You can't go wrong for the price!
Terry
Rochester NY
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The recipes in this book are simply scrumptious. They are very reliable. The photos are excellent and there is a double page per recipe. Some really delicious and indulgent recipes. Great comfort food book. Excellent tips on bread making techniques. Metric and imperial measurements are given. Highly recommend this delightful book. Clear instructions.
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