Baking Bread Old and New Traditions

Additional Details

Description: Inspirational, easy-to-follow recipes reveal the delicious possibilities of the most ancient and basic of foods – bread. Companion to her popular Bread, Beth Hensperger's second volume. Baking Bread, expands the repertoire with 100 new recipes for breads drawn from the best of old and new traditions, plus an array of recipes that take advantage of the increasingly popular bread-making machines. Baking Bread includes recipes for a variety of international breads and emphasizes the newly available healthy, whole grains – buckwheat, grits, blue corn, wild rice, millet, amaranth, wehani, and quinoa – as well as such popular favorites as oats, rye, corn, barley, and bulgur. 

These wonderful whole grains are the inspiration for a tremendous variety of sweet and savory rolls, muffins, bruschette, appetizer specialties, and celebration breads. Delectable favorites include such European Country Breads as Five-Grain Country Bread, Peasant Bread with Figs and Pine Nuts, Rosemary Raisin Bread, and Pain de Campagne, as well as American Country Breads: Pecan Wheat-Berry Bread, Dakota Bread with Ancient Grains, and Wild Rice and Oatmeal Bread. From elegant dinner breads to Sunday brunch muffins, you'll find breads for all occasions. Baking Bread also includes sumptuous recipes for sauces, butters, and spreads. 

Clear, concise directions and simple tips for recognizing, buying, and preparing whole grains make Baking Bread accessible to both novice and experienced bakers. This warm, elegant volume illustrates that bread is no longer an accessory, but an essential part of a healthy everyday diet. Baking Bread is a wholesome, practical, generously illustrated guide to home baking for people who love to bake. 

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Condition: Good condition with ever-so-slight wear at the bottom left corner jacket tip.