Bernard Clayton's New Complete Book of BreadsFrom the bestselling author of The New Complete Book of Breads comes the thirtieth anniversary edition of this classic baking book, now in trade paperback. In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone. Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right." Perfect for all levels of bakers, this book walks the novice through the steps and encourages the advanced baker to try new variations on recipes. Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones. This is the definitive edition of the classic baking book that every good cook should own. |
Contents
Ingredients and How They Are Combined | 11 |
THE FIRST LOAF | 17 |
BRAN BREADS | 69 |
WHOLEWHEAT BREADS | 75 |
RYE BREADS | 108 |
BARLEY BREADS | 147 |
BUCKWHEAT BREADS | 174 |
OAT BREADS | 180 |
POTATO BREADS | 360 |
VEGETABLE BREADS | 369 |
HERB AND SPICE BREADS | 387 |
FRUIT AND NUT BREADS | 422 |
LITTLE BREADS | 469 |
SPECIAL BREADS | 544 |
THRILL OF DISCOVERY | 571 |
THE ELEGANT CROISSANT AND BRIOCHE | 604 |
BLENDED GRAIN BREADS | 192 |
FRENCH AND ITALIAN BREADS | 213 |
STARTERS | 240 |
SALTRISING BREADS | 265 |
FESTIVE BREADS | 271 |
CHEESE BREADS | 331 |
FLAT AND POCKET BREADS | 624 |
CRACKERS | 638 |
Storing and Freezing | 651 |
Baking for Dogs | 658 |
A Recipe for Bakers Clay | 666 |
Other editions - View all
Common terms and phrases
¼ cup 15 mins 20 minutes Add flour additional all-purpose flour allow approximately Attach BAKING PANS baking sheet ball beat become blade blend bottom bread or all-purpose brown Brush butter cheese clean the sides convection oven cover crust cups bread cups flour Divide double dough hook elastic ends feed tube FINAL STEP fingers first floured work surface greased or Teflon half hand HAND OR MIXER hard hour INGREDIENTS knead length loaf loaves mass Measure medium melted milk mins minutes before baking mixer bowl mixing mixing or mixer mixture package dry yeast pieces Place plastic wrap Preheat the oven PREPARATION processor raisins recipe reduce heat 50 rest RISING roll room temperature round SECOND RISING seconds seeds served SHAPING shortening slice smooth soft sponge sprinkles sprinkles of flour sticky Stir sugar tablespoons teaspoon salt tightly Turn warm wax paper wooden spoon
References to this book
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking ... Glenn Rinsky,Laura Halpin Rinsky No preview available - 2014 |