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. |
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LibraryThing Review
User Review - ladycato - LibraryThingThis 700-page tome on the wonders of bread has sat in my to-read pile for years now--what better time to take a look than during quarantine? I skimmed through and jotted down pages and recipes of ... Read full review
Great book
User Review - bsimone - Overstock.comI own the first printing of this book and have used it alot over the years. This edition is paperback and a larger format so it will stay open while you work. It has updated information and new ... Read full review
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
½ cup ¼ cup 15 mins 20 minutes Add flour add sprinkles BAKING PANS baking powder baking sheet baking soda bowl and add bread or all-purpose Brioche butter caraway clean the sides convection oven cornmeal cups bread cups flour cups hot water doubled in bulk dough hook dry ingredients dry milk feed tube fingers first flavor floured work surface greased bowl greased or Teflon HAND OR MIXER knead KNEADING 10 mins leave at room loaf pans loaves machine running metal rack mins minutes before baking mixer flat beater mixing or mixer mixture oven to 375 package dry yeast pieces Place the dough plastic wrap PREHEAT BAKING PREHEAT Preheat Preheat the oven Pulse to blend push-turn-fold rack to cool raisins recipe reduce heat 50 Remove the bread roll room temperature SECOND RISING sprinkles of flour sticky Stir tablespoons teaspoon salt tightly with plastic Turn the dough wax paper white flour 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 |