Williams-Sonoma Collection: Bread

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Simon and Schuster, Nov 14, 2002 - Cooking - 120 pages
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A warm slice of bread, fresh from the oven and spread with butter, is one of life's simple pleasures. Whether it's a traditional whole-wheat loaf, a crusty baguette, or tender blueberry muffins, the delicious taste and aroma of home-baked bread appeals to all of our senses. Best of all, delectable baked goods will delight friends and family alike.
Williams-Sonoma Collection Bread offers more than 40 delicious recipes, from traditional yeast breads to convenient quick breads, including breakfast treats such as muffins and scones. Whether you are in search of a savory sourdough loaf to serve with soup, simple dinner rolls to enhance the holiday table, or classic banana bread for an afternoon snack, this book includes recipes for every occasion. In addition, a final chapter on international breads, such as Italian focaccia or French brioche, rounds out this essential collection for the home baker.
Enticing photographs of each recipe make it easy to choose which bread to bake, and photographic side notes give insight into each recipe. Including all the techniques essential to mastering the art of making bread -- from mixing and kneading to rising and baking -- here is everything you need to bake the perfect loaf.
 

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Bread

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Even accomplished cooks sometimes shy away from baking their own breads, since the task leaves such considerable room for error. How long to knead? How long to mix? How to add fruit or nuts without ... Read full review

Contents

Introduction
6
THE CLASSICS
9
Oldfashioned White Bread
10
WholeWheat Bread
13
Corn Bread
14
Buttermilk Biscuits
17
Popovers
18
Sourdough Bread
21
Fig and Walnut Bread
35
Black Olive Bread
36
Grissini
39
Bagels
40
DINNER BREADS
45
4 Dinner Rolls
46
Sweet Potato Corn Bread
49
SO Corn Sticks
50

Baguettes
22
VARIETY YEAST B READS 28 Brown SugarRaisin Bread
28
OatmealMolasses Bread
31
Swedish
32
Cheddar Drop Biscuits
53
Beer Batter Bread
54
Steamed Rye and Maple Brown Bread
57
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About the author (2002)

Beth Hensperger is a widely acclaimed expert on the subject of bread and has written many books on baking, including Bread for Breakfast, Bread for All Seasons, The Best Quick Breads, and The Bread Bible, for which she won a James Beard Award. Her articles have also appeared in such publications as Bon Appétit and Cooking Light. Ms. Hensperger lives and works in the San Francisco Bay Area.

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