Bernard Clayton's New Complete Book of Breads

Front Cover
Simon and Schuster, Oct 3, 2006 - Cooking - 685 pages
5 Reviews
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.
 

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Great book

User Review  - bsimone - Overstock.com

I 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

LibraryThing Review

User Review  - labelleaurore - LibraryThing

Been a breadmaker myself, I cannot go anywhere without this book, and this is true. Very well done, simple to understand and full of passion for the rising of the dough. 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
Copyright

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References to this book

Professional Baking
Wayne Gisslen
Limited preview - 2004

About the author (2006)

Award-winning author Bernard Clayton Jr. began his career as a reporter and foreign correspondent; baking and cooking were his hobbies. He has been writing cookbooks for more than thirty years. When Mr. Clayton travels, he investigates historical and regional recipes, conversing with cooks and bakers around the world. He is the author of numerous cookbooks, including Bernard Clayton's Cooking Across America, The Complete Book of Pastry, and The Breads of France. He lives with his wife in Bloomington, Indiana.

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