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Bread Baking for Beginners: 50 Easy Recipes for Baking Bread (Stay-at-Home Survival)
by Adams MediaYou&’ve got the time—why not make some bread?Who doesn&’t love fresh bread? If you&’re looking for a new hobby, baking bread is satisfying, useful, and surprisingly easy to do. In Bread Baking for Beginners, you&’ll find plenty of options—from Italian Ciabatta to Cinnamon Swirl Sticky Buns. Make rolls for sandwiches, try your hand at tortillas, or indulge in irresistible doughnuts. There&’s something to satisfy whatever it is you&’re craving, especially if that something is something to do.
Bread Baking for Teens: 30 Step-by-Step Recipes for Beginners
by Katie ShawDiscover the joy of baking bread with this cookbook for teens ages 12 to 16 There's nothing more satisfying than baking up your own warm, delicious bread—and now you can learn how! This cookbook shows you just how easy and enjoyable the process can be, with detailed guidance to ensure bread baking success every step of the way. This comprehensive teen baking cookbook provides: The basics of bread making—From safety tips to illustrated tutorials for mixing, kneading, and folding dough, learn all the fundamentals you need to bake bread like a pro. A variety of breads—A fantastic range of recipes allows bakers to experiment with a variety of savory and sweet breads, from One-Bowl Focaccia to Soft Cinnamon Rolls with Cream Cheese Frosting. Beginner-friendly recipes—Designed with beginners in mind, these recipes progress from simple, no-knead loaves to more sophisticated sourdoughs. Watch your bread-baking skills rise with every loaf, with Bread Baking for Teens.
Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]
by Chad RobertsonVisionary baker Chad Robertson unveils what&’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them.&“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.&”—from the IntroductionMore than a decade ago, Chad Robertson&’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine&’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson&’s and Latham&’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker &’s flight plan for a voyage into the future of exceptional bread.
Bread Bread Bread: Recipes, Techniques, Shortcuts
by Martin JohanssonThis easy-to-follow guide to bread baking covers everything from loaves to baguettes, sourdough to sweet bread, and more—with more than 100 recipes! Bread is on the rise in home kitchens across the country, and Bread Bread Bread is the perfect beginner&’s guide to baking fresh loaves, rolls, croissants, flatbreads, quick breads, pizzas, scones, and other delicious bread products. Master baker Martin Johansson offers an enticing collection of easy-to-follow bread recipes, as well as expert advice that will demystify baking for home cooks. Bread Bread Bread features more than 100 recipes, including classics like focaccia and fougasse as well as more complex breads such as fig and hazelnut baguettes, naan, and thin multi-grain crisp bread. Recipes range from simple pumpernickel and rye loaves, no-knead breakfast rolls, and bagels to portabella mushroom pizza, pain au chocolate, and cinnamon buns.
Bread Comes to Life: A Garden Of Wheat And A Loaf To Eat
by George Levenson Shmuel ThalerNIMAC-sourced textbook
Bread Comes to Life: A Garden of Wheat and a Loaf Eat
by George LevensonFrom a patch of wheatgrass in his backyard, award-winning filmmaker George Levenson takes readers on a tour of bread made from scratch. A thresher, a grinder, and finally a doughy combination of flour, water, yeast, and oil combine to make a freshly baked loaf of whole wheat bread. With energetic, poetic text and vivid photographs, the creative team behind PUMPKIN CIRCLE: THE STORY OF A GARDEN shows children that there's a lot more to this kitchen staple than they might expect.
Bread Head: Baking for the Road Less Traveled
by Rachel Holtzman Greg WadeA groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance. Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home. Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen. The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.
Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home
by The Editors at America's Test KitchenIn this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
Bread Is the Devil: Win the Weight Loss Battle by Taking Control of Your Diet Demons
by Kathy Matthews Heather BauerStop mindlessly inhaling the breadbasket and stop shoveling in the M&M'S-Bread is the Devil is the solution to all of our diet saboteurs.Nutritionist Heather Bauer can count on the fingers of one hand the number of her clients who don't already know what they should eat to lose weight. So why can't they (and their best friend and their neighbor) lose weight? Because Bread is the Devil! Yes, that's Bauer's shorthand for the inevitable, demonic pull that certain bad habits exert on people who try to change their eating routines to drop the pounds. Many of us have been there: You had a sensible, healthy breakfast, high in protein with complex carbs. Ditto for lunch-soup and a salad with a warm rush of accomplishment and self control for dessert. But now it's dinnertime and you're out with friends: enter a large basket of warm, sliced, crusty sourdough bread with a little tub of chive butter. Suddenly you're in the seventh circle of hell-the one reserved for gluttons. Bread's not your devil? How about ice cream or chips or that big slab of buttercream-frosted birthday cake?Bread Is the Devil will help you fight those hellish cravings that stop you from losing the weight you want. By identifying how certain factors promote overeating, Heather will:* Identify the top-ten Diet Devils that challenge healthy eating* Provide specific, proven strategies that free you from these devils once and for all* Offer up a simple, flexible guide that will help you reach your goal in twenty-one days and make eating fun again* Suggest an easy, affordable, and doable shopping list for eating at home as well as great meal choices when eating outBread is the Devil will help you say good-bye to your devils, for good.
Bread Machine Cookbook for Beginners: Easy, Foolproof Recipes for Any Machine
by Michelle AndersonStart enjoying freshly baked breads, straight from your bread machine There's nothing more satisfying than filling your kitchen with the warm scent of freshly baked bread—and a bread machine is the simplest way to make it happen. Whether you're brand new to making bread or you just want to enjoy the hands-off approach offered by this convenient appliance, the Bread Machine Cookbook for Beginners makes it easy to get started with simple recipes and even simpler guides. Say goodbye to store-bought sandwich bread. With just a handful of ingredients, a few minutes of prep, and this handy bread machine cookbook, you'll be enjoying homemade loaves as often as you want. The Bread Machine Cookbook for Beginners includes: Clear guidance—Learn how bread machines work and how to clean them, what each setting should be used for, troubleshooting tips, and more. 85 easy recipes—This bread machine cookbook features a full range of recipes, from classic Everyday Whole-Wheat Bread and Soft White Bread to Pizza Dough and Hot Cross Buns. Reliable measurements—Go beyond other bread machine cookbooks with ingredient lists that are scaled for both 1.5- and 2-pound loaves. Turn your kitchen into your personal bakery with a little help from the Bread Machine Cookbook for Beginners.
Bread Machine Easy: 70 Delicious Recipes that make the most of your Machine
by Sara LewisNew 2021 Paperback Edition now includes brand new sourdough recipes for your Bread MachineThere's nothing quite like the smell of freshly baked bread, but not everyone has the time to hand-make their own from scratch. With Bread Machine Easy, discover how quick and effortless it can be to make delicious homemade bread in just a few easy steps with the help of a bread machine, saving you time and money.From the simplest daily loaf to preparing fancy rolls for special occasions, the 70 mouth-watering and easy-to-follow recipes in this book make bread-making simple. With recipes like spiced coriander and lentil bread, garlicky olive and rosemary focaccia, coconut and cranberry bread, and classic sourdough loaves, there's something for every occasion. Bread Machine Easy includes wheat and gluten-free breads that can be made at home in a bread-machine. And with an introductory section on basic techniques and troubleshooting, Bread Machine Easy takes all the effort out of baking the perfect loaf.Bread Machine Easy includes chapters on:Everyday Classics including Wholemeal Spelt Bread and a Simple White LoafGourmet Breads including Buckwheat, Cranberry and Pomegranate Bread and Hemp and Sunflower Seed BreadSweet Breads including Stollen and Chunky Chocolate and Vanilla BreadShaped Breads including Cracked Pepper and Parmesan Grissini and Chocolate and Prune BriochesWheat- and gluten-free breads including Banana and Sultana Bread and Spiced Coriander and Lentil BreadSourdough including Olive and Walnut Sourdough and Rye Sourdough Loaf
Bread Machine Easy: 70 delicious recipes that make the most of your machine
by Sara LewisThere's nothing quite like the smell of freshly baked bread, but not everyone has the time to hand-make their own. With Bread Machine Easy, you won't have to. Packed with 70 easy-to-follow recipes, this practical recipe book shows you how to make the most of your bread machine. Using an imaginative range of ingredients for traditional and international favourites, you can easily bake anything from everyday classics such as Olive Oil Bread to more exotic loaves like Mediterranean Herb with Salt Glaze, and even wheat-free breads. Including step-by-step instructions for basic techniques, expert's tips and an easy-reference troubleshooting guide, Bread Machine Easy takes all the effort out of baking the perfect loaf.
Bread Machine Magic: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines
by Linda Rehberg Lois ConwayThe Long-Awaited Revised Edition of the Classic Bread Machine BookThis well-researched, top-selling bread machine cookbook is now revised to include two-pound loaves, bringing it up-to-date for today's machines.Bread machine bakers will be delighted with this collection of more than 130 delicious, original recipes. Enjoy fresh-baked breads at home using carefully tested recipes that include:- San Francisco Sourdough French Bread- Black Forest Pumpernickel- Zucchini-Carrot Bread- Russian Black Bread- Banana Oatmeal Bread- Coconut Pecan Rolls- Caramel Sticky Buns- Portuguese Sweet Bread- And much more!These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.Whether you're a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.
Bread Machines For Dummies (For Dummies Ser.)
by Tom Lacalamita Glenna VanceThere’s nothing like the smell and taste of fresh homemade bread. But who has the time to make it anymore? You do—with a little help from your automatic bread machine. All bread machines can make good bread; they just need a little help from you to turn out a good loaf. With a little practice and a lot of fun, you too can make freshly baked bread in your kitchen with the touch of a button. Bread Machines For Dummies is for anyone who has ever been frustrated by a bread machine and wants to know if it’s really possible to turn out great bread with a minimum of time and effort (it is!). This fun and easy guide shares simple techniques and more than 85 tested, foolproof recipes for making aromatic and flavorful breads—either for your bread machine or from dough that you shape yourself and bake in the oven. You’ll see how to make: Soft white bread Cracked wheat bread Basic danish dough Babka and C hallah Bread bowls Bread sticks, pizza, and focaccia And so much more! This handy resource guide provides everything you “knead” to know about making bread, including the best ingredients to use, how to work with dough, and how to get the best results out of your machine. Along with plenty of cooking, measuring, and shopping tips, you get expert advice on how to: Shape simple doughs into beautiful breads Mix flours and liquids for perfect bread texture Adapt machine recipes for two loaf sizes Understand the different wheat flours Fit bread into a gluten-free diet Avoid moisture mistakes Make breads with alternative ingredients such as rice flour, potato starch, and tapioca flour Featuring a cheat sheet with standard measuring equivalents and temperature conversions, tips for troubleshooting your machine, and delicious recipes for such tasty delights as Cheddar Cheese Corn Bread, Pecan Sticky Rolls, Cranberry Nut Bread, and Banana Lemon Loaf, Bread Machines For Dummies reveals the best ways to bake, store, and enjoy your bread!
Bread Making For Dummies
by Wendy Jo PetersonCraving fresh-baked bread? The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast—no problem! She’ll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs’ kisses of discerning delight from bread-aficionados for the past decade. Discover the tools and ingredients needed in bread making Grow your own sourdough starter Form savory or sweet loaves Stuff breads for a complete meal Boost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains Whether you’re a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure—so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!
Bread Making: Crafting the Perfect Loaf, From Crust to Crumb
by Lauren ChattmanTreat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley“[Whitley] communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft.” —Peter Reinhart, James Beard Award–winning author of The Bread Baker’s ApprenticeIn Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home.Using the skills he has amassed during more than twenty-five years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than fifty foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they’ve passed their prime.Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again.“Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley’s new book is such a work.” —The Daily Telegraph“What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.” —Sunday Telegraph and New Statesman“Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus . . . and dozens of others, both savory and sweet.” —Saveur
Bread Over Troubled Water (A Bread Shop Mystery #8)
by Winnie ArcherRising cozy mystery author Winnie Archer cooks up her latest installment in her delightful and delicious Bread Shop Mystery series. Photographer Ivy Culpepper is soon to make a home with her husband-to-be in the California beach town of Santa Sofia—but the Yeast of Eden bakery remains her second home. It&’s not just a place to work, but a community. And now one member of the community has been murdered . . . A regular who used Yeast of Eden as a workspace, Josh Prentiss always turned heads with his startlingly good looks and thousand-watt smile. But Ivy can&’t help noticing one morning that he seems distracted and off his game. Later, during a visit to the park where she and Miguel plan to hold their engagement party—with plenty of baked goods on the menu—her rescue pug, Agatha, sniffs out Josh lying in a bed of poppies…scone cold dead. There&’s no reason for Ivy to get involved. She&’s busy enough holding down the fort as the shop&’s owner, Olaya, cares for her recently orphaned niece, not to mention the stress when a new employee is fired and storms out in a rage. Then a band of rabble-rousers starts picketing the bakery, claiming that Olaya&’s sourdough roll is what killed Josh—and Ivy hears some salacious gossip about her beloved boss. She doesn&’t think there&’s a grain of truth to the seedy rumors—but to prove it, she&’ll have to start sleuthing . . .
Bread Revolution
by Peter ReinhartAn exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.From the Hardcover edition.
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
by Peter ReinhartRenowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from his seminal work, The Bread Baker's Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier.*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.From the Hardcover edition.
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
by Peter ReinhartRenowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
Bread Therapy: The Mindful Art of Baking Bread
by Pauline Beaumont'Pauline Beaumont writes persuasively about the power of something as simple as breadmaking to help us cope with life's stresses and disappointments.' - Andrew Whitley, author of Bread Matters and DO Sourdough - Slow bread for busy lives'A heartfelt, enlightening book for the baker in your family, your friends, and especially the baker within you.' - Dan Lepard, award-winning baker, food writer and photographerWhen life gets challenging, simple pleasures and timeless traditions can help us manage. Bread Therapy is a love letter to the art of making real bread.Making our own bread provides us with an unhurried, creative activity that is joyful, calming and productive - providing a much-needed antidote to life's stresses and strains. From kneading dough, to taking a delicious-smelling freshly baked loaf out of a hot oven, bread-making can be a mindful experience and a therapeutic craft that can nurture and nourish us. As yeast transforms flour and water, so making bread can transform us and our lives.As we seek 'slow skills' to free us from the digital world we are inhabiting more and more, and mindful activity to help us manage our mental wellbeing, so bread-making is experiencing a renaissance. This book will guide you through the art of bread making, with insight into the benefits of this ancient craft which will nourish mind and body. It celebrates bread making as a way of understanding ourselves better, learning important life lessons and making positive changes to our mental and physical wellbeing. It features eight simple bread recipes to get you started on your bread-making journey. Pauline Beaumont is a passionate bread baker, mother of six and counsellor who believes fervently in the power of bread-making to aid our emotional and psychological wellbeing.'We love this book as it sums up exactly how we feel about bread. Bread is like a small animal; it needs feeding, resting and quite a lot of love to get it to feel right. Caring for it gives you a huge buzz. Bread also has the ability to care for you and making bread is such a simple and pure way of boosting mental wellbeing. Pauline's book captures the magic of this equation beautifully.' - Alex and Kitty Tait, founders of The Orange Bakery
Bread Therapy: The Mindful Art of Baking Bread
by Pauline BeaumontWhen life gets challenging, simple pleasures and timeless traditions can help us manage. Bread Therapy is a love letter to the art of making real bread.Making our own bread provides us with an unhurried, creative activity that is joyful, calming and productive - providing a much-needed antidote to life's stresses and strains. From kneading dough, to taking a delicious-smelling freshly baked loaf out of a hot oven, bread-making can be a mindful experience and a therapeutic craft that can nurture and nourish us. As yeast transforms flour and water, so making bread can transform us and our lives.As we seek 'slow skills' to free us from the digital world we are inhabiting more and more, and mindful activity to help us manage our mental wellbeing, so bread-making is experiencing a renaissance. This book will guide you through the art of bread making, with insight into the benefits of this ancient craft which will nourish mind and body. It celebrates bread making as a way of understanding ourselves better, learning important life lessons and making positive changes to our mental and physical wellbeing. It features eight simple bread recipes to get you started on your bread-making journey. Pauline Beaumont is a passionate bread baker, mother of six and counsellor who believes fervently in the power of bread-making to aid our emotional and psychological wellbeing.(P) 2020 Hodder & Stoughton Ltd
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice
by Alexandra StaffordWith praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Alexandra's Kitchen, Finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016From the Hardcover edition.
Bread and Wine: A Love Letter to Life Around the Table with Recipes
by Shauna NiequistAs a follow up to her two bestselling books, Bittersweet and Cold Tangerines, author and blogger Shauna Niequist returns with the perfect read for those who love food and value the community and connection of family and friends around the table. Bread & Wine is a collection of essays about family relationships, friendships, and the meals that bring us together. This mix of Anne Lamott and Barefoot Contessa is a funny, honest, and vulnerable spiritual memoir. Bread & Wine is a celebration of food shared, reminding readers of the joy found in a life around the table. It’s about the ways God teaches and nourishes people as they nourish the people around them. It’s about hunger, both physical and otherwise, and the connections between the two. With wonderful recipes included, from Bacon-Wrapped Dates to Mango Chicken Curry to Blueberry Crisp, readers will be able to recreate the comforting and satisfying meals that come to life in Bread & Wine.