Full Description
"Possibly the best such bread book on the market ...every recipe a winner." - "New York Times." This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by "Publishers Weekly", Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine. Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in "Gourmet", "Bon Appetit", "Redbook", and other magazines. Her many books include the James Beard Award - winning "Light and Easy Baking". She has been a guest on radio and television, including CNN, "Martha Stewart Living", and "Baking with Julia".
Contents
Foreword.Acknowledgments.Introduction.One: Basic Breads.Two: Multigrain Breads.Three: Whole Grain Breads with Fruits and Nuts.Four: Breads with Whole Grains and Vegetables.Five: Whole Grain Breads with Herbs, Spices, and Seeds.Six: Sourdough Bread and Sourdough Starters.Seven: Breads Made with Sponges.Eight: Holiday and Coffee Breads.Nine: Nonwheat Breads.Mail-Order Sources.Index.
