Bernard Clayton's New Complete Book of Breads
From 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.
Ingredients and How They Are Combined
THE FIRST LOAF
HERB AND SPICE BREADS
FRUIT AND NUT BREADS
THRILL OF DISCOVERY
THE ELEGANT CROISSANT AND BRIOCHE
BLENDED GRAIN BREADS
FRENCH AND ITALIAN BREADS
FLAT AND POCKET BREADS
Storing and Freezing
Baking for Dogs
A Recipe for Bakers Clay
Other editions - View all
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
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking ...
Glenn Rinsky,Laura Halpin Rinsky
No preview available - 2014