Top positive review
13 of 13 people found this helpful
LOVE BREAD ...THEN THIS BOOK IS FOR YOU!
on March 5, 2013
The recipes are easy to follow. Once you break the code of baking you can master nearly any recipe. I have been making bread for over 40 years. It took me a while to figure it out but when I did boy...oh...boy..I have lots of compliments on how wonderful my bread baking is. Two things I figured out ath lead to success is "NEVER" add all the flour the recipe calls for. Climate changes that. Always keep a cup back. The dough should always be sticky! The drier the dough the tougher the bread or buns. I sprinkle the last cup as needed out of a shaker. If your bread is too dry ...while kneading (kitchen aide) I run my fingers under the tap and shake three wet fingers once over the dough while kneading. Keep doing that until the dough is sticky. The bread will be as light as a feather if the dough is sticky. I always proof the yeast in a bowl with sugar and warm water for 10 minutes before adding it to the flour mixture. Once you remember to do these things ...and get to know the feel of sticky and dry....you will be on your way to great bread!