America’s Best Bread Machine Baking Recipes

by Donna Washburn & Heather Butt

Average Reader’s Score:

Paperback Edition:

Review

There is nothing like the aroma of fresh-baked bread. Now authors Washburn and Butt, home economists and publishers of The Bread Basket, a newsletter for bread machine owners, offer cooks over 125 different recipes that should keep their bread machines busy. From English Muffins and Focaccia to Orange Pecan Loaf and Prairie Bread, the recipes clearly illustrate that cooks have a wide range of choices beyond the basic recipes featured in most bread machine manuals. One of the best things about this practical cookbook is the simple, easy-to-understand layout of each recipe. Both U.S. and metric ingredient measurements are provided, and each recipe has its own tips and variation ideas. A good choice for most public libraries. – A John Charles, Scottsdale P.L., AZ. Copyright 1999 Reed Business Information, Inc. (Library Journal)

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More of America’s Best Bread Machine Baking Recipes

by Donna Washburn & Heather Butt

Average Reader’s Score:

Paperback Edition:

Review

>Bread machines are more popular than ever, ranking as one of the top three kitchen appliances purchased during the Christmas season. In “More of America’s Best Bread Machine Baking Recipes,” you will find a wide range of mouth watering recipes that have been adapted to meet the requirements of today’s bread machines, including 2 lb versions and advanced baking techniques. Just as with Donna Washburn’s and Heather Butt’s previous book, “America’s Best Bread Machine Baking Recipes,” these are recipes that have been tested to work every time.

In this second collection, you will find more than 125 sensational bread, bagel, roll and sweetloaf recipes. Lifestyle breads like ‘Wild Rice and Cranberry’ and the healthy/hearty ‘Maple Banana Flax Loaf’ are all waiting to be made quickly and easily. Discover delicious international bread recipes from Ireland, Germany and the Ukraine. Irish ‘Soda Bread’ and ‘Yulekage’ are just some examples of breads from around the world featured in this new collection. Your lunchtime sandwich can get a huge boost by including a ‘Red Onion Focaccia’ or ‘Taco-Stuffed Calzone.’ Learn how to bake an authentic Sourdough or an appetizing ‘Cheddar Cheese and Onion’ bagel. And did you know that you can use your bread machine for making so much more beyond bread? ‘Chocolate Danish,’ ‘Banana Cake,’ ‘Chocolate Chip Cookies’ and even ‘Spinach Fettuccini’ can be made in a bread machine!

We even have breads and rolls for special occasions such as holidays and birthdays. For your next Halloween party add some spooky fun with Halloween spiders. Easter brunch or dinner will take on a decidedly festive air with rolls fashioned into bunny shapes. A bevy of ideas for fashioning bread and rolls into creative shapes is presented in this section.

There are millions of bread machine owners who are eager and excited to bake yet another new delicious recipe. “More of America’s Best Bread Machine Baking Recipes” will make every bread making endeavor a great one! – Amazon

Canada’s Best Bread Machine Baking Recipes

by Donna Washburn & Heather Butt

Average Reader’s Score:

Paperback Edition:

Description

For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. So it’s not surprising that you’ll find this exceptionally useful appliance in kitchens throughout Canada today.

But a bread machine is, after all, just a machine. If you want the best results, you need the best recipes -recipes that not only taste great, but are specifically designed to meet the exacting requirements of the technology. And that’s just what you get with Canada’s Best Bread Machine Baking Recipes.

Here you’ll find a collection of over 125 great recipes, each thoroughly tested to ensure successful bread machine baking every time. And what a collection it is! Try traditional Sourdough Bread, spicy Jalapeno Cheese Bread, flavorful (but low-fat) Potato Chive Bread or, for something sweet, Chocolate Banana Loaf. Also included are recipes that let you take advantage of a bread machine’s ability to prepare dough for a wide variety of other treats, including Middle Eastern Flatbread, Montreal-style Cheese Onions Bagels, Focaccia with Parmesan Walnut Topping and Giant Pecan Sticky Buns.

Ask bread machine owners what they want most and chances are they’ll tell you -plenty of really good recipes! Now with Canada’s Best Bread Machine Baking Recipes, that wish has just come true. – Amazon

The All New Ultimate Bread Machine Cookbook: 101 Brand New Irresistible Foolproof Recipes For Family And Friends

by Tom Lacalamita

Average Reader’s Score:

Paperback Edition:

Description

Tom Lacalamita’s The Ultimate Bread Machine Cookbook showed how easy it was to have freshly baked, delicious, and nutritious bread anytime. Now comes The All-New Ultimate Bread Machine Cookbook: 101 Brand-New, Irresistible, Foolproof Recipes for Family and Friends, which presents recipes suitable for making 1 1/2- and 2-pound loaves, using the new ingredients now readily available.

Here you will find mouth-watering recipes for Sourdough White Bread and Sweet Bread. Imagine the sights and smells of Cinnamon-Raisin Bread and Cornmeal Honey Loaf coming hot from your bread machine. There are also recipes for traditional favorites such as French Bread as well as crowd pleasers such as Black-Olive-and-Rosemary Bread and Coconut-Pecan Coffee Cake. And it’s so easy! Just add the ingredients, push a button, and imagine the compliments you’ll get from your family and friends, as if you’d worked long hours in a hot kitchen!

The All-New Ultimate Bread Machine Cookbook offers the whole range of breads, from white to rye. For the diet conscious there is information on gluten-free breads, and for parents there are lots of family- and kid-friendly breads and treats, including Peanut-Butter-and-Jelly Bread and-Funny as a Monkey Chocolate-Crumb Pull-Apart Bread.

This is the new ultimate bread machine cookbook for the new ultimate bread machine cook! – Amazon

The Best Bread Machine Cookbook Ever

by Madge Rosenberg

Average Reader’s Score:

Spiral-Bound Edition:

Description

A loaf of bread, a bread machine, and you.

Whether you have just purchased a new bread machine or have been using onefor some time, you’re in for a treat. Because The Best Bread Machine CookbookEver offers 150 foolproof recipes for the best-tasting breads ever. All the easy-to-follow recipes were developed specifically for electric bread machines by professional baker Madge Rosenberg, who loves the ease and surefire success the machines give to every home baker. These loaves are guaranteed to taste asgood as they look. Ideas cover the entire culinary world of bread baking, fromSimple Sourdough and Granola Raisin Bread to Swedish Limpa and Salt-freeTuscan Bread. Tips for all current machine models are included, along withhelpful information on ingredients, easy how-to, problem-solving advice, and the, best recipes ever for all the basics plus creative ideas such as Rosemary-Whole Wheat Bread, Orange Cinnamon Oatmeal Bread, Walnut and Apricot White Bread, and Provencal Olive and Thyme Bread. – Amazon

The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever

by Madge Rosenberg & Warren Chang

Average Reader’s Score:

Hardcover Edition:

Description

Now you can enjoy all the bread you want without any worry about fat. Over 150 irresistible recipes in this volume transform your bread machine from an efficient home bakery into an invaluable aid to nutrition. Most of these aromatic loaves contain 5 percent or less of fat. on top of that, these fresh-baked doughs contain absolutely no sugar or artificial sweeteners. All that is added are natural fresh and dried fruits, vegetables, and grains forextra flavor and vitamins, minerals, and fiber.

Recipes run the gamut from mildly sweet, subtly flavored “Breakfast Breads,” like Cranberry Buns, Banana Buttermilk Bread, and Whole Wheat Raisin Bagels, to chewy, firm-slicing “Sandwich Breads,” such as Seven-Grain Bread, Lentil Bread, and Italian Sourdough. Creative bakers will love the assortment of stuffed and shaped breads and dumplings and such appetizers as Fresh Tomato Pizza and Chinese Dried Mushroom Dumplings made easily with dough from the bread machine. For people on a low-sodium diet, or smart eaters who just want to cut down on the amount of sodium they ingest, there is an entire chapter on “No-Salt Breads,” including many traditional favorites such as Salt-Free Pumpernickel and Salt-Free Onion Rye.

You won’t believe the no-sugar sweets-Tart Tatin, Chocolate Tea Bread, and Biscotti with Dried Cherries are just a sampling -that make up the “Dessert Breads” chapter. These taste luxuriously rich but are low in fat. And so that there’s no waste, ideas included in “Bread Again” offer tasty low-fat, no-sugar ways to use leftover loaves. – The Lean Machine

The Best Bread Machine Cookbook Ever: Ethnic Breads

by Madge Rosenberg

Average Reader’s Score:

Hardcover Edition:

Description

For the growing number of cooks who want to make the most of their bread machines, this next book in the bread machine book series contains 200 recipes for delicious and different breads from all over the world. Featuring the same creative packaging as our 365 Ways series. – Harpercollins, Publisher

The Breadmaker Bible

by Karen Saunders

>Average Reader’s Score: n/a

Hardcover Edition:

Description

You’re looking for something more to make with that breadmaker in the kitchen. From crostini to croutons, sourdough to stollen, The Breadmaker Bible rises to the occasion with inspirational ideas, fantastic techniques and innovative recipes. – Amazon

You’ve installed your breadmaker in your kitchen, bought a couple of books and made delicious breads with rye flour, with seeds on top or even with chocolate and hazelnuts. But now you’re looking for something more; something to wake you up in the morning with a rush of excitement. From crostini to croutons, sourdough to stolen, The Breadmaker Bible will show you inspirational new ideas, fantastic techniques and innovative recipes for your breadmaker. This book shows you how to make the perfect loaf, from a classic loaf to a French stick–Moves onto recipes to suit your life, including breads for your barbeque, Turkish flatbreads for your lunch or Saffron Brioche Bread & Butter Pudding to curl up with in the evening–Reveals recipes to suit your needs, whether it’s dairy-free, wheat & gluten-free or to help alleviate eczema, for example, or insomnia – Ebury Publishing

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The Ultimate Whole-Wheat Bread Baking Guide

by Beth Scott

Average Reader’s Score:

PDF Edition:

Review

It’s Virtually Impossible Not To Get It Right The First Time.

Beth, this book is a winner! So many cookbooks simply give you a recipe to follow (which frequently goes wrong) and very little else. No wonder people try once and then give up. Your step by step guide, with its great illustrations, takes people through the whole process from start to finish. It’s like having a master baker looking over your shoulder. You make it all so easy, it’s virtually impossible not to get it right first time and every time. I like your method so much – not to mention the great tasting result – that this is the one I will be using in my kitchen from now on. I thoroughly recommend it to anyone, even the first time beginner, and as a chef I heartily endorse your comments on the nutritional value of wholemeal bread. It is so important in a healthy, well-balanced diet. Everyone who cares about what their family eats should get hold of a copy of your book and start baking right now! Best wishes. – Michael Sheridan (TheCookBook.com)

Bread Baking: An Artisan’s Perspective

by Daniel T. DiMuzio

Average Reader’s Score:

Kindle Edition:

Description

A guide to making artisan breads practically and profitably, Bread Baking: An Artisan’s Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. – Amazon

From a Baker’s Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen

by Gail Sher

Average Reader’s Score:

Kindle Edition:

Description

This classic all-in-one baking book remains the best single introduction to making delicious, professional-quality bread and other baked goods at home. From a Baker-s Kitchen, now again available in this twentieth anniversary edition, is one of the essential books for any home baker who aspires to make professional-quality bread. Gail Sher, the first head baker of the celebrated Tassajara Bread Bakery in San Francisco, offers over 100 recipes-clear, foolproof, wonderfully varied and kitchen-tested. Sher divides them into two basic categories: yeasted breads-ranging from white breads to whole-wheat, rye, and specialty-flour breads (including recipes for rolls and buns as well as loaves), and quick breads-covering corn breads, spoonbreads, biscuits, tea cakes & batter breads, gingerbreads, and muffins. But Sher goes beyond the recipes to clearly and carefully describe all of the tools, ingredients, equipment, and, most originally, the bread-making methods and principles that make each recipe work, including her ingenious “”sponge method”" for making yeasted breads, which prominent bakers-the most effective technique for creating richly flavorful bread at home. – Amazon

How Baking Works

by Paula I. Figoni

Average Reader’s Score:

Kindle Edition:

Description

Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the “whys” at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they’ve learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. – Amazon

The Bread Builders: Hearth Loaves and Masonry Ovens

by Alan Scott & Daniel Wing

Average Reader’s Score:

Kindle Edition: 

Description

In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in medium towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.

As Laurel Robertson, author of The New Laurel’s Kitchen says, “This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all.” The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. – Mark A. Hetts (Amazon)

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

by Jeff Hertzberg MD & Zoë François

Average Reader’s Score:

Kindle Edition:

Description

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know. – Amazon

Understanding Baking

by Joseph Amendola & Nicole Rees

Average Reader’s Score:

Kindle Edition:

Description

This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as substitutes for foods high in calories. – Amazon

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

by Shirley O. Corriher

Average Reader’s Score:

Kindle Edition:

Review from Publishers Weekly

It’s not surprising that James Beard Award-winner Corriher (CookWise) once worked as a chemist. Her no-nonsense approach to cakes, muffins, breads and cookies shows her deep knowledge and understanding that baking is, above all things, a science. This hefty collection of more than 200 recipes offers amateur and expert bakers alike clear, numbered steps and a plethora of information on ingredients, equipment and method. Invaluable troubleshooting sections solve pesky problems on everything from pale and crumbly cookies to fallen soufflés. With a sense of expertise and ease, the author showcases recipes from the basic (cherry pie, fudgy brownies, baguettes) to the more specialized Bordeaux Macadamia Crust and Bourbon Pecan Oatmeal Cookies, focusing on the reasons for each step (e.g., “using shortening limits the cookie’s spread”). Astute references to a variety of chefs, cookbook authors and restaurants add a knowing punch to this solid collection that’s sure to please bakers of all skill levels. – Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved

Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor

by Peter Reinhart (Author) & Ron Manville (Photographer)

Average Reader’s Score:

Hardcover Edition:

Review

Bread is back, Reinhart (The Bread Baker’s Apprentice) asserts, and it’s better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat’s route from stalk to loaf and patiently walks through the new technique’s theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart’s intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart’s peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW. – (Oct.) Publishers Weekly. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

by King Arthur Flour

Average Reader’s Score:

Hardcover Edition:

Description

Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.

Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.

King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker’s repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, “Come into the kitchen with me and let’s bake.” Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking—the next generation whole grain cookbook. 125 black & white illustrations, 16 color pages, index. – Amazon

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes

by Beatrice Ojakangas

Average Reader’s Score:

Paperback Edition:

Description

“Possibly the best such bread book on the market… every recipe a winner.” – New York Times

This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a “reliable and inventive recipe writer” by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.

Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appétit, Redbook, and other magazines. Her many books include the James Beard Award—winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia. – Amazon

Great Whole Grain Breads

by Beatrice Ojakangas

Average Reader’s Score:

Paperback Edition:

Hardcover Edition:

Description

The crust, the texture, the aroma, the taste-a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas’s classic bread-making book.

Whether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads.

With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.

Beatrice Ojakangas is the author of dozens of cookbooks, including The Great Scandinavian Baking Book (1999), Scandinavian Feasts (2001), and The Great Holiday Baking Book (2001), all published by Minnesota. She has appeared on television’s Baking with Julia Child and Martha Stewart’s Living, and has written articles for many newspapers and magazines, including Cooking Light, Family Circle, and Bon Appetit. She lives in Duluth, Minnesota. – Amazon

The Laurel’s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

by Laurel Robertson

Average Reader’s Score:

Paperback Edition:

Description

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.

Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.

Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.

The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy. – Amazon

Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers

by Daniel Leader & Lauren Chattman (Contributor)

Average Reader’s Score:

Hardcover Edition:

Description

Recipes from the back rooms and basement bakeries that produce Europe’s best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader’s breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader’s detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations. – Amazon

Artisan Baking

by Maggie Glezer

Average Reader’s Score:

Paperback Edition:

Description

It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise.

First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size. – Amazon

Bread Baking: An Artisan’s Perspective

by Daniel T. DiMuzio

Average Reader’s Score:

Hardcover Edition:

Description

A guide to making artisan breads practically and profitably, Bread Baking: An Artisan’s Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. – Amazon

Artisan Baking Across America: The Breads, The Bakers, The Best Recipes

By Maggie Glezer

Average Reader’s Score:

Hardcover Edition:

Review

…Beautiful enough to serve as a piece of art on the coffee table, it is nonetheless a practical guide for anyone who wants to bake bread like a pro.

According to Glezer, a professional baker and writer, “artisan baking” refers to the process -part of which must be done by hand- that produces the crusty, European-style breads conjured by careful craftsmanship. Glezer traveled around the country in search of the best breads and bakers in America, convincing them to share their stories, their recipes, and their knowledge of America’s artisan bread movement.

At first glance, this book seems only for serious bakers, as many of the recipes are quite complicated, but fortunately each is categorized by skill level -from beginner to advanced- to steer inexperienced bakers away from the trickier recipes. Best of all, the meticulous recipes are scaled-down versions of original bakeshop formulas -levain, ciabatta, dark rye, bialy, and much more- and reproduce the professional excellence of some of the best breads being made today.

…She goes on to introduce the men and women who have devoted their lives to mastering this intricate craft and shares their most treasured recipes: Rustic Baguettes from the Acme Bread Company in Berkeley, California; Sweet Perrin (pear bread) from Seattle’s Essential Baking Company; Kalamata Olive Bread from WheatFields Bakery/Cafe in Lawrence, Kansas; Semolina Filone from Tom Cat Bakery in Long Island City, New York, and many more.

Whether you’re serious or just curious about the art of baking bread, this book provides possibly the best education you could find outside of cooking school. Suffice it to say, if one could live on bread alone, this book might very well be the Bible. – Robin Donovan

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

by Jeff Hertzberg MD & Zoë François

Average Reader’s Score:

Hardcover Edition:

Description

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know. – Amazon

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

by Ciril Hitz

Average Reader’s Score:

Paperback Edition:

Description

While “bread” once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers’ markets, organic grocery stores, specialty shops…even the Internet. Baking Artisan Bread will show that finding these specialty breads is as easy as looking in your own kitchen!

Baking Artisan Bread provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different products—how’s that for streamlined? – Amazon

The Village Baker: Classic Regional Breads from Europe and America

by Joe Ortiz

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Review

The long and short of it is you could pick up a copy of The Village Baker by Joe Ortiz, start at the beginning, bake your way to the last page, and open your own village bakery. A California regional baker since 1978 (Joe Ortiz bakes breads, and his wife bakes pastries at Gayle’s Bakery in Capitola, California), Ortiz brings his years of personal experience and his endless travels through Europe to the one subject he holds so dear: good bread. And by good bread, he means the best of what France, Germany, and Italy have to offer, as well as notable contributions from great American bakers working in the traditional, village-baker style: dense, crusty, flavorful loaves of bread that support life in and of themselves. Ortiz holds out the promise that this can actually be accomplished in the home kitchen -with the highest standards.

Ortiz’s book starts in the style of a primer with sections on the basic ingredients, kinds of leavenings, and basic techniques and procedures. He wants the newcomer to bake the very basic French loaf (think baguette) several times to get one decent loaf under the belt buckle. Then it’s open season on regional breads, rye breads, and specialty breads. In a final section, Ortiz gives the true enthusiast professional style recipes and ideas. – Schuyler Ingle (Amazon)