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Weighing almost as much as a small child, Beth Hensperger's The Bread Bible contains 300 recipes, plus slice after slice of baking wisdom. Hensperger certainly knows her bread: she is the author of several other yeasty numbers, including the mouthwatering Bread for All Seasons and the feisty Breads of the Southwest. Her Bible features simple, basic breads, such as White Mountain Bread, French Bread, and an Old-Fashioned 100 Percent Whole-Wheat Bread, as well as fancier breads such as Brown Rice Bread with Dutch Crunch Topping and a tangy Anadama Bread with Tillamook Cheddar Cheese. Not forgotten are scones, biscuits, pizzas, croissants, waffles, muffins--and even coffee cakes. As can be expected from such a hefty, all-encompassing volume, many breads demand the skills of agile and able bakers. Crescia al Formaggio, an aesthetically pleasing savory cheese bread, requires scrupulous time-keeping and copious amounts of elbow grease and patience. Of course, the rewards are high. Happily, many other loaves can be whipped up in a bread machine, and are equally satisfying. An Old-Fashioned Oatmeal Bread using Irish oats makes everything good with the world with its rich, nutty texture. Hensperger's sweet treats are also a delight--the Blueberry Gingerbread works wonders with vanilla ice cream, and won't take up your whole day slaving over a hot stove.
Although The Bread Bible would have benefited from color photographs to tease the taste buds, Hensperger's latest ode to bread will still prove invaluable for both new and seasoned bakers. --Naomi Gesinger --This text refers to an out of print or unavailable edition of this title.
Longtime San Francisco resident, cooking instructor and author (Bread for All Seasons) Hensperger offers a compelling and innovative collection of bread recipes for contemporary home bakers. With a significant nod to classic yeast breads, her extensive repertoire includes basic white, whole-wheat and rye loaves, sour starters, savory main-dish breads, even dessert and quick breads?just to name a few. Staunchly adhering to her philosophy that "breadmaking is nothing more than a series of sequential steps executed in a predictable order," she presents step-by-step instructions with great finesse and clarity. Where applicable, Hensperger provides useful addendum notes, divulges invaluable "Baker's Wisdom" baking tips and offers creative recipe variations (e.g., Cornmeal Brioche and Basic Pizza Dough). Taking into account busy schedules and state-of-the-art baking equipment, Hensperger devotes two end chapters to breads made with food processors and bread machines. For those who feel daunted by the prospect of baking bread, Hensperger encourages and inspires with a "breadmaking is for everyone" ethos and easy, vibrant prose infused with obvious passion for her craft.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
If you're wanting a cookbook that has nearly every bread recipe known to man, this might be the one. Read morePublished on Dec 15 2010 by Janelle
I really enjoy this cookbook; I cook the banana bread recipe from this every time I get 3 mashy bananas. Read morePublished on July 19 2004 by N. Farrior
I've had great success with the recipes I've tried from this book. The Oatmeal Potato bread was hearty, delicious, and nutritious, and the Sweet Vanilla Challah is still getting... Read morePublished on Dec 12 2002
What more can a person say? Everything you wanted to know about bread is here. My family loves bready things and this book supplies it all. Read morePublished on Nov. 24 2002
Although the recipes sounded good and turned out correctly, the flavor was ordinary and a let down. I wouldn't buy this book if you are looking for extraordinary.Published on Nov. 16 2002 by Amanda
The first two recipes I've wanted to try have had errors. One didn't call for milk in the ingredients, but did in the instructions. Read morePublished on Oct. 14 2002
A very good selection of recipes. 2 minor quibbles (which, I should point out, I have with many cookbooks):
1: In recipes, please don't tell the baker to use... Read more
This book is an excellent source for all of the breads that the beginning bread baker would like to bake. Read morePublished on March 19 2002 by Vivian M. Dimmel
I own ten bread books, among them, those from famous artisan bread bakeries and I bake at least once a week. This is by far the best bread cookbook I own. Read morePublished on Dec 9 2001