Bread Bible [Hardcover]

First, let me say that I am quite an avid bread baker, and that this book, while chock-full of technical information, is definitely not for the neophyte, unless he or she is just interested in the science of breadmaking. Next, let me be specific about my complaints. Although I read a recipe through before I attempt it, I don't tend to memorize it; I just get an idea of the steps involved, decide if it's worth the effort, and go from there. My problems in the recipes both involved ingredients being mentioned in a list, and then the author not being specific enough about when they were to be added. To wit: in the "Heart of Wheat Bread" recipe, she lists salt as one of the ingredients in the "flour mixture." Below that, she says to combine the ingredients for the flour mixture and add to the sponge (in bold print). Only several sentences farther down on the page did I notice that the salt wasn't supposed to be added until four hours later. I don't know how much of an effect this had on the finished product (which was good but not great, considering the effort), but I feel she should have been more specific. I encountered almost exactly the same problem when I made the "Touch-of-Grace Biscuits," where self-rising and regular flour are both in the ingredients list (although not one right after the other), but again she is not specific in her directions; she simply instructs you to whisk together the flour, etc., etc. I included both types of flour and then discovered on the next page that the second amount was supposed to be used to shape the biscuits, not added to the dough. Again, the recipe came out okay, but I was disappointed that the directions hadn't been clearer.

As a result, this book, which I had seriously considered buying for my collection, will be returned to the library and probably not renewed. There are plenty of more comprehensively-written bread books out there, and I don't need the aggravation of this one! I only gave it three stars for the technical information, and I completely agree with another reviewer about the fact that having to have so many specific types of flours, pans, etc., on the shelves in your home to use this book properly will be a big turn-off for all but the most dedicated bread bakers.

that being my sole attempt at bread making (excluding homemade pizza dough, which I put in a different catagory), Rose's book was a bit overwhelming at first. I read through all of the preliminary chapters on the hows and whys and all the different stages, feeling the same tingling fascination I had felt when I first started learning calculus. I guess I hadn't realized how mathematical and precise the "art" really is, or how appealing that would be to me. armed with all that knowledge, I decided to jump right in, and tried her cheddar loaf. her directions are laid out in clear, numbered steps, with instructions for both hand and machine mixing. ingredients are given by volume and weight, and each recipe is full of tips about when to add more water or flour, and what the dough / finished loaf should weigh. she has clear explanations and diagrams guiding you through any shaping. I never felt confused or at a loss, and even her descriptions of what the dough should feel like at different stages (something inherently difficult to convey without a physical demonstration) were incredibly helpful. basically, I felt informed, guided, and confident at every step of the process, and the end result was marvelous. the crust was golden and tasted intensely of cheddar, and the inside was crumbly and soft, just like bakery bread! even for a novice like me, this book delivers.

I just finished making her cinnamon raisin bread, and even though I know you're supposed to cool it for an hour before you eat it, I impatiently sliced in at ate some right out of the oven. it, like all the other breads I have tried from this book, was fantastic. I can't wait to eat it for breakfast in the morning, and the second loaf may not make it to the freezer.

I highly recommend this book to anyone interesting in learning more about making bread at home, with one caveat - these recipes are time consuming. not so much in the actual, hands on work, but in the rising and baking time. so they're perfect for a day spent working or lounging around the house, when you can keep an eye on the dough as it lazily rises.