Product Description
In 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 25 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 50 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.

"Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

"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." --Rose Prince, 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." --Bee Wilson, Sunday Telegraph and New Statesman ... Read more

Customer Reviews (47)

I Eat Low-Carb, But I Support Andrew Whitley's Campaign For Real Bread
I enjoy reading books that stretch my intellectual boundaries beyond any preconceived notions that I have about a subject. That's where true knowledge can be formed when you surround yourself with information that may run counter to what you already believe is true so that you can either strengthen your opposition to it or find a new way to look at it from a different perspective. That's certainly what I attempted to do by reading British baker Andrew Whitley's book on the carbiest of all carbohydrates entitled Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own.

People within the low-carb community which I am an active part of may answer the question of whether bread really matters with a resounding NO, but I was willing to hear what Whitley had to say on the subject before hastily dismissing it. Yes, that's blasphemy in the land of livin' la vida low-carb, but I like to buck the trend and take a second look at topics that may teach me something. This book certainly didn't disappoint.

One of my favorite parts of Bread Matters is the fact that Whitley completely annihilates the state of modern bread, especially those claiming to have some sort of "healthy-eating" marketing scheme attached to it. Inferior and cheap breads completely distort the value of real bread made from quality ingredients and the author does an excellent job of exposing the kind of garbage they are putting into bread these days that is completely unnecessary for making it for human consumption. Just read pages 8-13 to see what all they are putting into most modern breads to know why you need to avoid them like the plague.

This book is a historical reference as much as anything showing how bread used to be made before the Industrial Revolution started refining grains and producing these mass-marketed breads that are anything but what bread used to be. It's kind of like what has happened to a lot of other foods we consume these days with all the added sugars, refined carbohydrates, and processing that makes them virtually useless for human nutrition. That's what they've done to our bread and Andrew Whitley laments this travesty to what he believes is a real dietary staple. While I don't think that's necessarily true, I expect a bread maker to say that.

I love the snarkiness of Whitley because he nails the food industry for their hypocrisy. In discussing the food companies that tout the "healthy" versions of their foods, he asks the following question wondering out loud if they've even considered the answer: "If all the qualities with which you have so generously endowed this new line are as vital for my health as you imply, why are your ordinary products not as good?" It's a great question to ask to which we'll never hear an answer. The food manufacturers don't care about your health-all they are concerned with is padding their bottom line. There's nothing wrong with making a buck, but don't do it under the guise that you care about people's health.

Then after outlining the problem with modern bread, Whitley does something rather amazing: he shows YOU how to make good, quality bread yourself and there are four essential ingredients you need to have to make that happen-wheat flour (and he describes several different kinds for you to examine to determine which one is best for your baking needs), yeast, water, and salt. He takes you through the five stages of breadmaking and explains why each one is an important part of the process of making real bread. Gorgeous color photos show you what the bread is supposed to look like after you are finished with all the process of making your bread. Recipes for making every version of bread you can think of under the sun are included in Bread Matters and this is certainly the most comprehensive book I've ever seen on the subject anywhere.

Although there is a nice recipe for how to make gluten-free bread in the back of the book, I'm not convinced that my diet needs to include a daily dose of bread of any kind just yet. For those who can tolerate more carbohydrates than mine, I certainly don't see how baking up some fresh real bread for yourself would be out of the question from time to time. While I may not see it as a staple of anyone's diet, I can now understand why Andrew Whitley declares that Bread Matters which is why he's undertaken an international campaign to promote real bread around the world. People should stop settling for what they see in a grocery store as their impression of bread and get back to the basics of how it is made the right way.

The truth and good ways to bake as well
Bread Matters is a punny title, the kind loved by the British, who we learn quickly now eat forty-five per cent less bread than fifty years ago.Yet they are beginning to look American.SO Mr. Whitley is writing for his people lest they cruise the American path of morbidly cheap "food".Criticisms of America are mine only.The polite Mr. Whitley has the decency to scold only his own.

Bread was good for us before we let go of it to the corporate bakers.If you are interested in corporate malpractice, this book is for you.If you want to understand, for good and for bad, bread as a nutritionist would, this book is for you.The information here is important if you imagine carbohydrates to be bad.If you worry about glycemic response there is food here for thought and for life.If you just want to make a good loaf of bread, you can use this book to learn how, but it is only half the reason to buy it at most.

Ultrafast dough, used by corporate bakers is as pernicious as every other "ultra" facet of our ultra marketed ultra miserable society.Ultra fast dough is the product of ultra fast chemicals that puts you into that ultra dirt nap.

Bread is not to be hurried.Mix ingredients and let them rest rather than jumping straight into kneading.Give your little enzymes a head start and they will help you back by developing structure while you knead later.

Go slowly to load enough water.Enjoy icky sticky by lofting your dough and kneading in the air.The dough will leggo your fingers soon enough.

Same with rising.Slow.I even take extra days to make a new starter when I move to let the local yeasties find it and add their tang.Beers used to be so local because their own yeasts had a natural radius of around 25 miles.Carlsberg had the longest lived culture last time I checked.For bread, there is a Russian colony in California; and the oldest culture I have found is in Damascus.Once I started culturing my locals, I noticed a stronger flavor and a gradual acceleration in their activity.

Mr. Whitley will keep you busy with a good assortment of recipes for at least six months.As always, I am delighted by something new, especially when it is really old.He quotes a Russian baker, explaining that you will know the right time to put a loaf in the oven if you let it proof in a pail of water, summer river temperature.When it floats toss it in the oven.I cannot wait.Besides it stops the skin from drying out, a challenge in Phoenix.

In general, Mr. Whitley goes with a two day cycle.Mine are usually longer.If you like this basic approach, you can progress to Brother Juniper and Peter Reinhart.If you care nothing for all these political, economic and health topics and just want to learn how to make real breads, go right to Reinhart.I expanded to Bernard Clayton for real English Muffins, Scottish Scones and Jewish Bagels.I count eighteen volumes in my collection devoted to bread, now nineteen.And nobody has ever improved on the perfect instructions, eleven pages of them, published for basic French Baguettes by Julia.

The book is well made with a good binding that lays flat its broad pages on your counter.The layout is superior.Good job, Andrews McMeel Publishing, LLC of Kansas City.

Excellent and multidimentional
I've read a lot about bread and baking and what I love about Bread Matters is it combines a bit of political commentary on the state of the industrial bread industry (his evidence is focused on the UK but I would gather that it is the same, if not worse, in the states) with a methodical approach to making bread.As someone who enjoys the details of a subject I found this book to be an enjoyable read.However, if you are someone who just wants to jump right into it and doesn't care about all the background you may find this to be a bit too dense and light on actual recipes.

Differentiates itself from the rest, but shouldn't be your only bread book.
There have been many books on 'artisinal' breadmaking that have been published in the last 5-10 years. Having read through a great chunk of the more important ones, most of them look pretty similar. They start off with a bit of bread history, a description of grain types, flour types, basics of mixing, fermentation, shaping, baking, etc. Then you get a bunch of recipes (or 'formulas'), where most of the books gain some distinction. Most books have formulas that tend to be heavily based on white flour, with a few whole grain wheat, rye, whatever thrown in for variety. White flour dough made with commercial yeast is the easiest to deal with, so it's no surprise that most general beginner books tend to utilize those. Some have a greater use of wild yeast, others deal better with whole grains and fringe flours (buckwheat, barley, chickpea), etc.

So if you're considering 'Bread Matters', this is what I feel differentiates this book from the rest:

- Whitley has a pretty detailed analysis of the state of industrial bread and why you should be baking your own. He lists and describes many of the chemicals and enzymes that are present in much commercial bread that's never listed under the ingredients. He makes arguments for why homemade bread is healthier, especially if you utilize the slow fermentation from using wild yeast (sourdough).

- Volumetric, Imperial and Metric measurements. Why can't all bread books be more inclusive like this? However, Whitley does not use baker's percentages! In fact, he explicitly states that he dislikes it because it doesn't factor in the flour of the preferment as part of the total flour. While I somewhat agree with this logic, I think he could have easily devised an alternate method of notation. The exclusion is annoying, but not a deal-breaker.

- A decent section on rye sourdough breads. Most books avoid rye sourdoughs, especially loaves with a high percentage of rye. Whitley includes Russian rye, Borodinsky (which made my Russian friends very happy), and a few others. I think Leader's Local Breads might be better for rye (as well as for using fringe flours), but that book has so many errors that I can't recommend it without reservations.

-A chapter on gluten-free baking. I think this is pretty unique for a book that's not really about gluten-free baking. Whitley lists a description with good/bad qualities and nutritional info for gluten-free flours. He provides details for making a rice sourdough starter which is used to leaven these breads. I don't have issues with gluten, but some of the recipes look interesting enough for me to want to try.

Overall, I think Bread Matters is a good book for filling a niche that most other books don't reach. While you will certainly make good loaves by using just this book, I really don't recommend it as a first or second breadmaking book.

more of a treatise, less of a cookbook
I am a newbie when it comes to baking bread; I got into it this past fall when my son had to bake a yeast bread for a science assignment. The baguettes we made (from Mark Bittman's How to Cook Everything) was so easy and so good, I got hooked and wanted to bake more. When I came across this book, I thought, "Perfect! Everything I need to know!"

Well, it was a lot more than I needed to know, with not very many recipes, and with many of those being multi-day processes.

As others have said, Whitley spends a fair amount of time railing against the industrialized bread industry. I'm not sure why he bothers...does he truly think that, in today's world when we don't all have time to bake bread every day, we're going to stop buying bread at the grocery store after reading this book? Especially when some of his recipes take several days to prepare? I ended up skipping past these chapters to get on to the reason I got this book: to learn how to make bread.

There is some extremely useful information, to be sure, but it's a bit overwhelming. For a novice who wants to occasionally be able to spoil her family and impress her friends ("No, I made that -- it didn't come from a bakery!"), this book is way more than I need. Although as detailed as it is, he does miss simple things, such as saying how long an opened packet of dry or active yeast can be stored. He suggests adding some to warm water or a water/flour mixture to see if it is activated in a short enough time period, but since I don't bake bread very often, it would be nice to know if that packet I opened a month ago is still good, or if I should automatically toss it (which is what I did this morning, before starting Mark Bittman's recipe again, since Whitley's was more complicated).

I would recommend this book for hardcore bread baking enthusiasts, but not really for those just starting out unless you're willing to really go for it. I think starting simply is the way to get into it. I found this book intimidating, and didn't find the recipes appealing enough to bother with that much effort. I am going to give this book to a neighbor down the street who is an amazing bread baker...he will certainly get more out of it than I ever would. (And if he has any feedback that I can share here, I will post it!) ... Read more

Product Description
DON't BUY THESE IN 5 PARTS - HERE YOU GET ALL 5 IN ONE BOOK
This is a 5 volume set. All five volumes are included in this book.

This book will teach anyone how to cook. Novice to Expert will enjoy the hundreds & hundreds of Recipes in these volumes. Learn to cook ANYTHING with this comprehensive coverage of the science of cooking. Did you know that adding an extra egg white to your brownies make them more cake like as opposed to fudgy. That is just one little tidbit that you learn.
Not just Recipes, but How to Cook.

Exam Review Questions are at the end of each section.
Each Volume has a Quick Reference Index.
Canning, Baking, Making Soups & Stews, Meats, Vegetables, Breads of All Types, Cookies, Puddings & Deserts, Anything & Everything

Please, Enjoy.
... Read more

Product Description

Customer Reviews (21)

You will be happy you purchased Chef Hitzs books and DVDs
I recently took a class from Chef Hitz at the World Pastry Forum. I purchased both of his books and am sooo glad I did.They have step by step instructions with awesome photos of demonstrations and completed products! Each book is filled with practicle hints and suggestions.All recipes are straight forward and easy to follow.Even a beginning bread maker will produce wonderful breads with either of these books.Both are a must in your kitchen!

If you're more baker than proofreader...
...you'll like this book. I have been trying to master Ciabatta for six months, using a number of different recipes, with -- shall we just say -- very mixed results. The King Arthur recipe is really bad, btw, though I do like their 200th Anniversary cookbook for pastries. An online bastardization of Mr. Hitz's ciabatta recipe was pretty good, but not quite right -- too dense.

My first batch of ciabatta following the recipe in this book is almost perfect! The photos are clear, the instructions well-laid-out, and the rationale and explanations for ingredients and procedures are helpful and logical. Steps that seemed excessive in other recipes now make sense, and procedures that were tricky to pull off are now manageable. (And I haven't even looked at the DVD yet.)

I would have appreciated more detail in the introductory chapters -- for example the recipes call for bread flour, but he mentions rather casually that for artisan bread, 11.3 - 11.7 percent protein is best. Well, KAF bread flour is 12.7%, whereas their all-purpose is 11.7% -- so when I realized the problem halfway-through measuring, I went with some of each and then added a bit of very low-protein Italian flour. A discussion of substitutions or adjustments would be helpful -- what happens if you only have higher-protein flour? There are indeed problems with incorrect page references -- how to pleat a couche was not where it's supposed to be, which was a bit frustrating, but I figured it out based on some pictures -- heck, my couche was improvised to begin with. So -- the book loses one star for poor proofing (ha!!).

It would be wonderful if Mr. Hitz could publish a book on pumpernickel and rye breads -- that's the next challenge, although I have always wanted to make fresh croissants...

And now I am going to have some warm ciabatta and good olive oil.

Holla Holla Challah Challah
Okay, so if you have not guessed by now, the only recipe I have done in this book is the challah recipe.Like most of the recipes in this book, there are errors.I found the errata online and printed them out.Using the errata fixes the challah recipe and makes it great.It's easy to make (when you cheat using a bread machine to mix the dough and generate the right rising temperature), only takes maybe 1 hour of hands on work, 5 hours of waiting total, etc.The book actually tells you that this is the fastest bread to make.Other recipes in the book can actually take days. Days!That is why I have only done the challah recipe.But, this challah recipe is the best one I have used so far.It actually WORKS.Consistency - great.Appearance - great ( i use a six strand braid. look on utube to find out how to do this). Taste - great. Happy family eating bread - great.One time I was too lazy and busy to make the bread so I bought it at the market like I used to.Store bought bread now tastes nasty to me.It was spongy and had no flavor.I can no longer buy challah bread since my taste buds have become more refined and appreciative.I must warn, I think that buying the ingredients for the loaf costs more than buying the bread in the store.But, the taste and quality of the ingredients (organic eggs, filtered water, yadda yadda) plus the smell of your home while the bread is baking can all make up for this.Just a point I thought I would mention.

In summary:

good:
- recipe after errata have been distilled
- cd helps understand what it means to roll the dough into rounds
- taste of bread is wonderful
- you know what is in your bread
- better ingredients = can eat more and might not make you as fat as store bread
- family loves it
- kitchen smells great

bad:
- go find the errata online and print it out to include with your book
- ingredients may cost you more than buying store-bought loaf.might depend on if you use organic ingredients
- might want to invest in a bread machine to do the kneading and rising for you. i put bad since this adds an additional cost and space taken up in your kitchen

Best Bread Book Out There
Baking Artisan Bread is the best bread book I have ever purchased. And where one reviewer said people who gave it 5 stars probably have never even tried the recipes, well I find that ridiculous.I have baked quite a few of the recipes in this cookbook and they are outstanding.In fact the brioche recipe is the best recipe on brioche I have ever tried.The directions were easy to follow and the results were unbelievable.If you want to master the art of bread baking, then this is the book for you.As an added plus, I checked out Ciril Hitz's website and should you have any questions in regard to bread baking, he responds quickly and graciously.He truly is a class act.

Fabulous bread book
I am an avid reader of cookbooks.More recently, I have expanded into reading about breadmaking, and baking at home.This book is superb.Clearly written, excellent photos.The video with brief explanatory demonstrations is a wonderful adjunct.Everything I have tried from this book has worked and been delicious.Highest possible recommendation. ... Read more

Product Description
First published by St. Martin's in 1992, this well-researched, top-selling bread machine cookbook set the standard in its field. The book is now revised and includes two-pound loaves, bringing it up to date for today's machines. Bread machine owners will be delighted to find over 130 delicious, original recipes such as: -San Francisco Sourdough French Bread -Farmhouse Pumpernickel -Zucchini-Carrot Bread -Russian Black Bread -Banana Oatmeal Bread -Coconut Pecan Rolls -Caramel Sticky Buns -Portuguese Sweet Bread -And many more. These wholesome, preservative-free recipes have been carefully tested, allowing bread machine bakers to enjoy fresh-baked breads at home, with all the variety and flavor they crave. ... Read more

Customer Reviews (64)

huge dissapointment
i searched for a bread machine book and picked this one based on "reviews", so i hope people give my review more scrutiny than i gave the others.the first recipe that i followed "to a t" was a disaster.it was like soup.the recipes are not precise, and the one i used only called for 1 1/2 cups of flour.also, the liquid amounts are too variable and asks you to add more water or flour during the process after checking on the dough consistency, in other words you can't just leave the machine to perform by itself.Most recipes in the book have the same unprecise amounts. the book didn't cost that much and it's more problem to return it than what it is worth.

Inspiring recipes!
Great book! Great recipes, giving you wonderful ideas that you can work on after you develop your relationship with your bread machine! I prefer sourdough without any baker's yeast so I subtract the amount of water and flour in the sourdough sponge from the recipes (1 cup flour 2/3 or 1 cup water) and it doesn't fail (if you allow for 7-8 hours incubation. Mix immediately on pizza cycle and then set timer for overnight regular bread cycle). It's fun to have the book to make different breads, sweet, savory, spicy, some combinations you might not have thought of yourself. Very impressive results! Such a shame people give up on their bread machines! I have Panasonic and the breads I made from the booklet were not inspiring. Am I glad I looked this book up!!! I also bought the sequel and it's just as good!

Best Bread Machine Cook Book Ever
I tried several Bread machine cook books back in the 1990's until I found this one.The recipe's are easy to follow, delicious, and bread always seems to come out great.I finally wore out my original edition and had to buy this new updated version.They've included recipes for the new larger bread machines, so this book should work for virtually any bread machine.I love bread and this is a great book for making home made bread.

Great recipes but very odd way of listing measurements
I have ordered several bread machine cookbooks on Amazon and I have found wonderful loaves come out of my bread machine with this one...in fact the Jalapeno cheddar is one of our favorites (but we add extra chunks of cheddar when it beeps for add-ins). That one is wonderful for sandwiches and a good side for a Southwestern meal.

We have a 2 pound bread maker and I was pleased that this included recipes for the larger loaf machines, as well as the medium, and small loaves...every recipe lists measurements for a small, medium, and large loaf.

There is a VERY wide variety of breads and it also includes easy doughs to finish into rolls, etc. The book has 138 recipes total. It even has a great recipe for soft pretzels! So you are sure to expand your thinking in terms of what you can do with your bread maker.

Here are some other examples:
Multigrain buttermilk bread
Honey Whole Wheat Bread
Whole Wheat Pita Bread
Authentic French Bread
Dill Bread
Buttermilk Cheese Bread
Russian Black Bread
Orange Coconut Sweet Rolls
Tomato Bread
Beer Bread...
...and lots more in between!

That said, I am an "extreme" cookbook collector but this was the first cookbook I had ever seen that, on some recipes, didn't give you an exact measurement. Any baker knows that you have to be pretty precise on baking ingredients...so much so that commercial bakers use weights just to be exact. Now, I wouldn't want weights in my cookbook, but this book will say things like "1/8 to 1/4 c milk" on a recipe for a medium loaf. That's a pretty big difference. Or odd measurements like "7/8 to 1 cup buttermilk" 7/8? What cookbook gives you things like that? Another is "1 1/4 to 1 3/8 c water". And how do you decide which way you should go since you aren't making the recipe up on your own...you are using a cookbook to get it exactly precise?

Because of that, I wondered if these weren't exactly "tried out" prior to printing, but perhaps came from variations of other recipes?

It does say you need to watch your bread if it kneads and if it appears dry to add the extra liquid...but lets, face it, we buy the bread machine to dump in the ingredients and let it do all the work while we do something else and we know it can do this easily and well.

Still, the recipes are great. I use whatever ingredient measurement sounds most "normal"...if it says 7/8 to 1 cup I add a cup. And I should note this isn't on every recipe that the author does this...also, it's usually only one ingredient on any given recipe, not all ingredients. Typically she'll have the variation in measurements on the liquid.Apparently, my way of figuring out the measurement works (the one that sounds most normal(!))...we haven't had a bad loaf yet. They've all been great. So perhaps I've been lucky or that variation doesn't make so big of a difference after all? I don't stand and watch my bread maker knead in order to work out the proper amount. That defeats the purpose somewhat in my opinion.

If you aren't a fan of the cookbooks that ask you to add in wheat gluten, you won't need to here. Of course you can always add in anyway but some cookbooks call for it and it's not always easy to find.

Know going in: If you like photos, there are none here. I'm okay with that...most loaves look fairly similar but if you need the visual, this may not be the book for you. Also, it's printed on regular paper like a novel would be written on...not slick or easy to wipe. I LOVE LOVE the fact that the author listed the nutritionals for each loaf. I can NEVER find that in bread cookbooks and they can vary quite a bit so if you are someone who watches your intake, it does help and that's a huge bonus in my book.

Conclusion: Though I wished further testing would have been done to work out the science behind the perfect loaf with precise measurements and I would have preferred some slick pages, I still love this book because it has some great flavors and it has the calorie, fat, etc content too.

Really a good buy
I have 2 bread machine recipe books and i use this one the most.It has all you need to make really good bread.Other books have more detailed recipes for making more complex recipes but you will keep going back to this one for the basics plus some really tasty ideas when you get your feet under you. ... Read more

Product Description
Owners of an automatic bread machine know it's the hot new kitchen appliance that takes the kneading, shaping, proofing and frustration out of baking bread. Now the authors, who tested thousands of loaves using all the major brands of bread machines, offer more than 130 recipes for making amazing homemade bread. ... Read more

Customer Reviews (34)

only book I use
I have been making bread in my bread machine for about 8 yrs. I got this book a few years ago and it is the only bread machine book I use. I love it. There is a brown baggers loaf we make weekly and the raisin bread recipe is used frequently. love love love it!

Bread Madhine Magic
First of all... I'm a homemade bread addict.I have lots of books on the topic but this one has the most realistic recipes.My daughter was just given a bread maker that didn't come with a recipe book.Because this is my favorite book, I hunted up a copy for her.She is moving to Idaho this summer and hopes to live a simpler life "off the grid". I thought this book would be the most practical bread making book to take as she and her family begin this adventure.

Great book for making great bread.
If you like to bake you own bread, you will get good use from this book!

BEST BREADMAKER RECIPE BOOK
THIS IS THE 2ND BOOK THAT I HAVE PURCHASED, THE RECIPES ARE PERFECT AND I'VE USED SEVERAL OF THESE RECIPES, CAN'T GO WRONG IF YOU'RE A FIRST TIMER OR EVEN AN OLD TIMER. GOOD COOKING.

bread machine magic
I bought a Cuisinart convection bread machine for about 110.00, accompanied by a fairly extensive recipe booklet. It was a toss up as to whether the recipes would work or not. I researched on line and found out from customer reviews (bless their hearts) that the Cuisinart recipe book is off in its measurements. I was dubious, but searched for another book. Bread Magic was on Amazon, available used for a few dollars. Worth it's weight in good bread--every recipe has not only worked, but made really exceptional bread of a taste and quality that one just can't buy in the grocery store. I probably have a more recent edition of the book than some reviewers here. The marmelade oatmeal bread is my favorite so far. Just make sure the book was published within the past 5 years or so. It was a relief to find it because I was beginning to think my expenditure on the bread machine was a mispent; now I feel it is worth every penny. ... Read more

Product Description
A comprehensive guide to creating-at home-the country-style breads that have consistently captured the imagination and the taste buds of the world.

Customer Reviews (31)

Best Balance Approach to "Artisan Breadbaking"
Peter Rheinhart's books are also good, but if I had to have just one and only one book on artisan bread baking Bread Alone would be the one. There is plenty of detail and options so that the reader is able to take off in his own direction.

Might be good for informational purposes
Besides the proportion errors, some of the recipes are downright absurd.

"Truly Tuscany Bread" on page 282 features a technique in which "italian bakers ferment this dough over a two day period" which will certainly affect the taste of the result. Unless you follow Leader's recipe.

The recipe tells you to build a poolish with water, flour, and a pinch of dry yeast. Mix, cover, then refrigerate for 10-24 hours. Care to guess what happens in 24 hours? Nothing. Why? There's not enough yeast, there's no way to capture the airborne stuff in your fridge because it's covered, and it's too cold.

The second poolish wastes more flour and time. Same thing, another pinch of yeast. Eight hours. Same result too.

The second time, I humored this silly recipe and fermented the second poolish for SEVEN DAYS in my fridge in the hopes that maybe something was there. The bread sprung nicely, but the crumb was boringly uniform, dull-tasting, and lacking any sort of pleasure that makes bread worth eating.

Making the bread? Don't bother autolyzing it- apparently, it's not important enough to put that into the recipe. Neither is it emphasized that the salt needs to go in first.

In the end, you will get a dull-tasting, underfermented loaf of uniformly crumbed, unspectacular bread that manages to spread wasted time over 2 and a half days. And because of the attention that is devoted to temperature, you'll try the same recipes over and over again, thinking the temperature is some sort of magic fix for your dull bread.

It'll help but it's not a miracle. You can't make good bread with a bad recipe. If you'd like more of the same, this is the book for you.

Shaping loaves is badly covered here- there are no illustrations, not enough time is spent on it, and, worse, there are no instructions on how to shape some of the loaves pictured in that section.

This book doesn't need an editor. It needs some gasoline and a few matches.

Save your money and buy Raymond Calvel's book instead. Given the price, you'll need it :)

Bread Alone
Great book for my newly rediscovered interest in artisan breadmaking.I was persuaded to try a rye starter for the first time!The recipes are creative and very detailed to follow.I am starting to "trail" good resources for flour, as well as Internet research.Daniel Leader also has anecdotes of his adventures to follow his passion.

Great bread the first time when I stopped feeling intimidated by length of recipe
I have read with dismay some of the negative reviews of this book.Why?I bought it years ago after having fallen in love with Bread Alone's breads.Could I make t hem myself?Book purchased in high hopes, but daunted by the several-page long recipes, I let the book sit on my shelf for several years, unused.I thought that recipes of several pages must be too complicated for a beginner, and that my life was too busy to stop, think, savor, take in what was being offered.

It wasn't until I received a bread machine as a gift, tried a couple of loaves, and found that I wanted to trymore challenging bread recipes in exchange for a better result, that I once again reached for Daniel Lederer's book and dusted it off.

What then dawned on me about the book as I began to work with it is that the number of pages in the recipes made them not difficult, but rather thorough.As well as can be expressed from the page to the kitchen counter, Lederer tried to make it everything clear, so that it would be impossible for the baker to fail.I used the temperatures he provided for dough rising, and I used his instructions as to how to recognize when the dough was ready to punch down, and how to know I was done with kneading.Through carefully reading and following his instructions, I was able to improve dramatically the quality of the bread I was baking.

After years of thinking it was "too hard," now I am grateful for his attention to detail and care in translating what he does into something I could make.

This book was written before the days of youtube and cooking videos.It is now possible to distill pages of recipes into well chosen video sequences and convey more quickly what took great attentionto produce on the page.At the time the book was put together, there were far more limited means of conveying how bread making looks and feels.

I have not made the recipes with the inaccuracies described; I wish the publisher would include a list of errata.The book is valuable enough to make it worthwhile for the publisher to have made corrections in future editions.The book well deserves to be enjoyed without distraction.Any issues reported to exist are finite and pale beside the contribution that this book represents.

I do not wish for an editor to streamline the pages -- part of what makes the book unusual is the effort at precision and dedication to creating understanding.

For people who just want a once-over-lightly bread book, this book is not for you.For people who like to make dishes over again and try to perfect them by honing a few details, or who are thrilled at the prospect of going down the path of mastering some of the points of artisanal bread making, I believe you have met a kindred spirit in the author of this book.Enjoy the journey.I believe my journey would have been far longer if I had persisted in pursuing books with telegraphic instructions, so-so recipes, and incompletely explained techniques.

Some reviewers compare the book to other bread books that I have not read or worked from, so what I can say is that in comparison to the books I have borrowed or owned on bread baking, this book stands out.

Snooty, dogmatic, and wildly overrated
I don't have quite the problem others do with the organization of the book -- while the recipe organization (repeating the full process over the course of 3-5 pages) definitely makes the book look excessively padded, consider that if you want to share a recipe, a looseleaf-like organization (similar, in fact, to my own binder of downloaded recipes) is far more convenient than many others. (Oops, did I just say that out loud?)

What I don't like about this book is its irksome resemblance to Marlena Di Blasi's overly flowery Italian cookbooks and a level of dogmatism that makes me wonder if Leader has a political axe to grind in this whole thing akin to that of vegans and locavores. He is utterly obsessed with organic flours (a casual casting aside of a product like King Arthur Flour, a cult product almost legendary for its quality, could be taken by many bakers as a personal slight), without even the attempted justification of The Laurel's Kitchen Bread Book, and disturbingly his knowledge base of bread chemistry seems pretty much stuck at the Breadmaking 101 level, without the exhaustive data inquiry of Wing and Scott or Baking Illustrated, the fine emphasis on technique of Peter Reinhart, or the easygoing mastery of Tassajara or The King Arthur Flour Baker's Companion; in fact, Bread Alone in places comes off as little more than a lobotomized version of Nancy Silverton's Breads from the La Brea Bakery at times. In fact, for reasons I'm completely unclear on, Leader almost completely avoids wheat sourdough breads other than the French pain au levain, which he shunts off to a completely different chapter.

For all the romance he writes of, Leader comes off as rather incurious; while revelations such as a sourdough starter trapped in an ancient wooden bowl are certainly interesting, Leader doesn't come off as the sort of baker who does a great deal of digging, but someone who, once he understands the basics of something, stops and moves on. I've heard other reviews point out his ignorance on various basic subjects (at least one of which, to be fair, I haven't been able to track down in the book). Admittedly it's been 15 years since this came out and Leader's likely changed his attitude since, but until he rewrites Bread Alone from the ground up, it's not going to be worth buying new. Buy it as a remainder, or a used book, or go to the library, and then only if you see a recipe you need. But if you want to learn the mechanics of bread baking, try another book. ... Read more

Product Description
Bread bakers have been clamoring for more of Linda Rehberg and Lois Conway's magic. They've responded with More Bread Machine Magic, a collection of 140 of their best new recipes!

More Bread Machine Magic offers perfected recipes for an array of baked delights, from sourdough and pumpernickel loaves to sweet, savory, fat-free, whole grain, and sugar-free breads. More imaginative than the generic recipes that come with the machine, each recipe-tested in more than a dozen machines-features step-by-step instructions, hints, and creative suggestions for baking the perfect loaf, every time. There are also recipes for doughs that you prepare in the bread machine, fashioned by hand, and bake in a traditional oven, such as pizza crusts, focaccia, flatbreads, rolls,and even bagels. All recipes are adapted for 1-, 1 1/2-, and 2-pound bread machines.

Recipes include: cinnamon-raisin bagels, Scandinavian rye bread, Irish soda bread, pesto spiral loaf, New England maple syrup bread, heavenly herb rolls, petite brioche, butterscotch apple bread pudding, challah, sun-dried tomato mozzarella bread, and many more!
... Read more

Customer Reviews (24)

Don't give up on your bread machine!
...try this book (and its older brother Bread Machine Magic, Revised Edition: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines) first! Very diverse recipes, for all tastes. Yes, the overwhelming majority use butter but it's an ounce per two pounds often, how much damage can this do? You can always substitute for oil if it's very important to your health! The recipes give you combinations and ideas to make really interesting breads. All recipes were well received in our home.

Few too much...
I bought three bread machine books at the same time, each has only a few good recipes, all three books could be combined and make one good book with a total of 10 good unique recipes.Each book seems to take one recipe and and one ingredient and call it another recipe.I could do that myself.If I was smarter I would have taken the book out from the library, and made notes on about three recipes from each book, and saved about 50.00.

Not a book for Dummies
I'm a dummy when it comes to bread, so I was disappointed because most of the recipes require that you bake the bread in your oven, not in the machine.
Hey! I bought a bread machine so that it would do all the work -- I just want to hit the start button and walk away.
Undoubtedly the recipes must be good, just be prepared to do traditional oven baking, using your machine simply to knead your dough.

Tasty Book and fun too,A real good buy
I just got my Bread Machine (from an Auction) and even though it arrived dead, I had made the dough already for the Sun dried tomato-mozzarella bread. I stuck it in the oven on my pizza stone and was rewarded with the most incredible tasty loaf of bread I ever ate anywhere. I am particularly anxious to delve into the Savory Bread section that this recipe came from. There is an interesting "pizza loaf" which incorporates the ingredients of a pizza into a bread loaf and the same for a breakfast loaf with bacon, eggs and cheese incorporated in the loafthat sounds good too. There are really many recipes here which are mouth watering to read and pique the mind to sample.
I can't wait to get through them all. The book is great to explore for those bored with standard recipes for their machines. You will find new and exciting avenues to explore and play variations on. I suggest you get this book as it will not disappoint. I bought two others and they were pale to this effort. This book is worth every penny.

Wonderful, and as good as the first book
This book is terrific.

This book is a good companion to the first book, it's not repetitive and it gives recipes for lots of bread accompaniments and snacks, etc., rather than just more loaves.

I have tried tons of the recipes, they all turn out great in my machine (a very basic Oster).The recipes in this book have turned out MUCH better than the recipes in the machine's instruction booklet--which were very plain and uninteresting.These breads taste just as good as if I make bread by hand and bake it in my oven. ... Read more

Product Description

Product Description
Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by a bread gallery with over 100 recipes, this is the perfect guide for both novice and experienced bakers. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread. Ursula Ferrigno is a talented food writer, cook, and teacher specializing in Italian cuisine and breadmaking. She has made numerous TV appearances and has written several books.Amazon.com Review
Take one French food authority and author, one Italian foodauthority and author, give them a subject like bread and a publisherlike Britain's Dorling Kindersley, and the result can't help but beone of the more engaging books on bread and bread baking. DKPublishing is of the seeing-is-believing school of cookbooks, and thisphilosophy works particularly well in their Ultimate Bread. Theopening plates of the world of bread are enough in and of themselvesto drive anyone--beginner or expert baker--right into the kitchen.

The "Baking Essentials" section shows and explains the differences invarious kinds of flour, wheat and nonwheat, as well as the basicingredients (yeast, oil, eggs, salt--not a long list) and tools. The"Basic Techniques" section shows you exactly what dough should looklike in the various stages of bread production. The photos are sothick with color you can almost touch and smell the dough.

But themajority of the book is dedicated to recipes. Here you will findCountry Oatmeal Bread, French Baguettes, Pretzels, Ciabatta, Pain auxNoix, Brioche, Nan, Pita, Corn Bread, and Challah. There are dozens ofbreads in all, from the very basic to the festive. And finally,there's even a section devoted to problem solving--although thebiggest problem you may have is deciding which recipe to startwith. --Schuyler Ingle ... Read more

Customer Reviews (38)

Bake! Bake! Bake!
Once you try some of the recipes in this book you will defenitely feel that the you have been taking the bread you buy for granted!! You think it's so easy? Guess again!

Just baking a simple baguette can take four hours in rising, knocking back, and proving time!!!
I'm not saying you have to be a rocket scientist, it's more time consuming than difficult. This is something to try during a boring day when you have loads of time. Working with the different textures of flour, water, dough, salt, and other ingredients is quite exciting, plus I personally find working with dough quite relaxing and theraputic. It's also a good way to pass a few hours by creating something homemade, unwinding, and finding something new out about one of the most basic foods ever.

The book is quite educational when it comes to the baking process and the materials used and even gives brief descriptions about bread in various cultures, it also uncovers tiny little tricks that make the bread all that much better. Once you try a recipe twice or thrice you will get it down.

They are simple recipes, however, my first attempt at a baguette ended up in a horrible failure!! The reason being, there are some terms used by the authors which are open to individual interpretation, such as sticky paste, sticky dough, et cetera. My first failure was purely because of this problem, to me a sticky dough was obviously too sticky when compared with what the authors had in mind!

The book holds a wide array of recipes from Middle Eastern to European breads! A fantastick range really! I've already tried a few and look forward to trying even more!The book goes into great detail on techniques, necesary items, the differences in the many types of flour, and much more.

All in all a great book filled with knowledge, you wouldn't really think a book could contain so much info on a topic as simple as bread. It will change the way you look at this piece of food that has survived for centuries!

October 2010 Addition to Review:

This book come back to my attention and I am referring to it more often now, however that is only because of what I learned from another little book that has added to my knowledge of flour. Since purchasing this book, the results have been acceptable but nothing extraordinary, however after reading The Art of Pizza Making: Trade Secrets and Recipes by Dominick A. DeAngelis and understanding the difference between the commonly available types of flour and the flour used by bakeries and pizzerias, I revisited this book to retry some of my favourite recipes and my whole family was shocked at the difference the type of flour made to the results.

I am on the war path once more and trying recipes in this book I have never attempted before. My baguette has become so good that I don't buy baguettes anymore, my first attempted ciabatta loaf was fantastic as well! I think I just might try every single recipe in this book now!

Best Bread Book
This is by far the best bread book I have had the opportunity to work through.Very informative, comprehensive sections on techniques, tools, and great selection recipes from around the world.The photography and illustrations complete this essential resource for the bread baker's kitchen.

Beginner Bread Man
Great book, especially for somebody that will like to enter the bakery business and have "zero" experience. love it..!

Beautiful book, but with errors.
I got this as a gift and it has really inspired me (and now my son) to bake bread. Unfortunately, my 1998 first edition does contain quantity errors, so I always cross reference with another source before making a recipe for the first time. My copy contains many penciled in corrections on it's well-worn pages. I give it 5 stars for inspiration, but 1 for editing - it is a recipe book after all.

Just OK.Lot's of nice pictures
Lot's of nice pictures.I've made 6 or 7 breads from the book.They all looked WONDERFUL but they were all lacking that great yeasty flavor one wants from a home made bread.The house smells great with the smell of bread but then the flavor seems to be non-existent. After research and using some other recipes, I came to find that the yeast measurements are way off.They need to be doubled in most cases.That made a huge difference in the quality of the bread. ... Read more

Product Description
In the tradition of its phenomenally successful companion volume Bread, this practical guide to baking features over 100 easy-to-follow recipes for every taste and occasion. Country breads, picnic breads, dinner rolls, brioches, waffles, holiday breads--this generous collection explores the full range of delicious bread possibilities. Full-color photographs. ... Read more

Customer Reviews (6)

My most trusted bread book!What a SHAME it is out of print!
I love this book and have trusted it for years.I am so sad that it is out of print.My first copy is getting tired and worn.It got wet in a move and the binding is coming apart.I was not sad about anything else that got wet.But, I was really sad about this book.

Hopefully I can get a good used copy to replace it.

Excellent book
I purchased this book years ago and have tried a number of the recipes. Every recipe I've tried has been very good. I love the variety. I also enjoy the extra information given with each recipe.

Excellent resource for beginner or expert baker
This book opened my eyes to new ideas about baking breads.I particulary enjoy the many recipes that use the "sponge" method.I reccommend this book for beginners and experts alike.

Best 100% whole wheat bread
When I've made 100% WW bread in the past it's been too crumbly and gritty. We grind our own wheat in the Vita Mix so I thought that was why. I tried ingredients that other books have suggested like citrus acid and some gluten flour but still no joy. This recipe for "Old Fashioned 100% Whole Wheat Bread" is sooooo great I'll use it forever! If your looking to use whole wheat and honey this is the best. Then I made the Eggplant, Pepper, and Artichoke Torta and it came out perfect and looking just like the picture. The taste was superb!

Fleshes out your bread baking cookbook collection
This is not your ordinary bread book.It specializes in alternate flours like Millet, Quinoa, whole grains, and various seeds that can be bought at your local Whole Foods Market. It is a refreshing change of pace from everyday breads.My first recipe was the Dakota bread with ancient grains.My wife and her coworkers voted it the best bread that I'd ever made, and I've made some damn good breads from some great bread books.be warned that most of the recipes are elaborate and time consuming and require ingredients not available evrywhere. ... Read more

Product Description

Incredibly simple and easy recipes for delicious artisan breads.

Baking fresh bread at home brings fragrant aromas and fresh tastes, but it also delivers a quintessential home-baking experience. Judith Fertig's recipes provide shortcuts for all the mixing, kneading and baking that takes too much time for busy home cooks. The secrets she reveals guide the home cook in preparing artisan bread in only five minutes.

The recipes are organized by difficulty to guide a baker in progressive steps. From baking a simple French loaf to pretzels, clear instructions with step-by-step illustrations assure success.

Here are some of her easy-to-make and great-tasting breads:

• Easy artisan foccaccia with rosemary
• Greek-style pizza
• Whole wheat pita bread
• Braided challah
• Butternut brioche
• Minnesota wild rice sticks
• Marbled bagels
• Apple custard kuchen.

A special chapter is devoted to toppings and fillings, such as artisan butter, honeyed applesauce, and roasted garlic and onion jam.

With just one bowl and very little time, 200 Fast & Easy Artisan Breads guides any home baker to glorious fresh breads.

Customer Reviews (20)

Very pleased with product and service.
Very nice book, service was prompt and item was as described. Receipes were every good and complete. Tom

Just What I Needed
I am more of a cook than a baker, but I hadn't really encountered any problems in baking till attempting bread. My bread always turned out super dense and lacking in flavor. This book fixes all that and it is SO easy.

Seriously, great recipes, beautiful results. Clearly outlined techniques and even some gluten free recipes!

Highly recommend this book for any and all bread making.

No-knead, no-nonsense:do YOU knead this book?
First off:I was very experienced in no-knead breads even before buying this book.I write a bread blog (breadland dot blogspot dot com) and have been experimenting with this method for almost a year, using many types of flours, shapes of breads, combinations of refrigeration, freezing, etc.You can find out a lot about no-knead breads online, which is great.

And take it from me:no-knead bread is INCREDIBLE!It was eye-opening to me, and believe me, I love to make breads the traditional way, kneading by hand if and when I have the time.But the airy, open texture, the hard, crisp crusts, the well-developed, almost sourdough flavour of no-knead bread was truly a revelation.

But I found I was looking for a book which would lay out a whole bunch of no-knead recipes, nice and easy, without having to search the Internet or make up my own formula, which might or might not work.This book does that.

I chose 200 Fast & Easy Artisan Breads over Artisan Bread in Five Minutes a Day and another one called Baking Artisan Bread, by Ciril Hitz, which is the same no-knead idea, and also includes a video, because this book seemed to offer more genuine recipes, not just reworkings and different shapes of the same dough.Also, it's less expensive than a few of the alternatives, probably because it's a paperback, and that's okay with me.

There is still a time and place for kneaded breads (by hand or machine) in the cook's repertoire, but since I'm usually cooking in a hurry for my family of six, this technique and my big "dough bucket" havesaved me tons of time - and with this book, I can keep saving time while flipping through recipes to discover new and exciting favourites.

I'm not sorry I bought this book:it covers the basics and lots more, including sourdough, sweet doughs, long-risen doughs and more.There is a nice variety of technique, some of which is more labour-intensive than you might associate with the term "no-knead."The author clearly knows her bread.

However, one thing I enjoy in a cookbook is a sense of the author's personality, and this book is almost totally lacking in that area.The recipes are laid out professionally, with tips and hints and nothing is LACKING, but it doesn't give the sense that the author really, truly loves bread, the way some bread books I have read really do (try Bread:A Bakers' Book, by Jeffrey Hamelman if you want that, but the recipes in there take FOREVER!).

I would perhaps have felt more impassioned if there more illustrations of how to form the different shapes of loaves, but in most cases, there's just a description.Particularly when she's talking about how to form the complex "epi de blé" loaf shape, a diagram would have been helpful, and even for the more ordinary shapes like boule, baguette or batard, this is one area I knew ahead of time that this book would be lacking.

(Artisan Bread in Five Minutes a Day contains many nice photos so you can see how you're doing throughout the process - however, the first edition also contained many errors, another reason I avoided buying that book, despite corrections at the authors' website.)

One slightly annoying touch is the repeated - ad nauseum - use of the word ARTISAN.Everything is artisan:the recipes, the "extras" at the end of the book.Find a new word, everybody:ARTISAN = DULL.

I also quickly got annoyed at the repeated reference - on every single recipe! - to the use of Canadian flour.I use Canadian flour; I know it's different.When I'm not feeling lazy, I compensate accordingly, end of story.A single reminder at the beginning of the book would probably suffice - not 200 reminders throughout the book; especially when there are two recipes side by side, it sometimes looks like she's just trying to fill up the pages.But maybe not; maybe they're just trying to be helpful.

Like I said, the book is nicely laid out, and I haven't found any flaws in the recipes, so it's really a very good introduction to no-knead baking, if a less-than-passionate one (the other books, particularly Artisan Bread in Five Minutes a Day, read a bit like the authors have discovered a new religion and are eager to share it with the world!).

In short, despite colour illustrations (in the centre, not with the recipes) this is not a book to drool over.It is a no-nonsense book to open to the right page, read the recipe, mix the recipe, and boom - you're done.Easy bread, just as it says on the cover.So I don't regret buying this book, and you might not either, as long as you're clear about what you're looking for.

If you want photographs, diagrams, hand-holding, or just pure, foodie passion for bread, you're going to have to look elsewhere.If you want an inexpensive, helpful (less-expensive) guide to begin your journey into the fascinating (and delicious) world of no-knead breads, this may well be the book you "knead."

Recipes look interesting some a bit fussy.
Book looks interesting and had good reviews but not sure I'll like no knead bread after more than 40 years of making it the other way. I'm not into machine bread either. I thought some of the recipes were a bit fussy and gimick oriented.

Otherwise book came damaged and was thrown into a large box with two tethered 44 ounce Agave bottles and 6 loose plastic wrapped cans of figs....and one water filter system. None of the contents were tethered to a cardboard to stablize and prevent from hitting each other in transit. No the opposite was true. The cans and Agave were like missles and the Agave slammed the can's something awful. One can managed to leave a complete imprint of the botton against the collapsed box that held the water filter. I thought about returning the whole order but decided that I just won't order the perishables again as another reviewer had similar experience with the figs. (Oregon brand figs are wrapped well...it was another brand that was not.)
Bottom line I can't tell you if this book is for you. I'm keeping it as I don't have similar in my recipe collection of bread books. And now and again I might find something of interest in it or can see through to make the adaptations I'd prefer. And yes I understood this was the quick no knead style of bread book but thought it would deal more direct with the methods or differences in a variety of approaches. Just won't be the one I reach for too often and might look for another book on same subject.

Better than promised
I will be happy to order from this seller again. The book arrived well before it was due. And it looked brand new, in perfect condition. ... Read more

Product Description
In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge. ... Read more

Customer Reviews (1)

An excellent choice
I love this book because I learn something every time I open the pages. Approximately half the book is an extremely comprehensive (one chapter on salt alone) history of bread and breadmaking in the UK, and the other half is recipes. These recipes are not set out in the way one might be used to from other cookery books - there's no 'one recipe on each page with a glossy picture on the other' going on. This work could best be described as a compendium of recipes historical and more contemporary. There are a few pictures, but more for historical illustration than to make one rush out and buy the ingredients to make the item.
Why I love this book so much is that it's pretty impossible to get tired of it. There's simply so much to learn, little simple things about bread making which make things so much easier. I've learned so much about yeast - you could even make your own at home if you wanted to, following the instructions, although I kinda skipped that part! All measurements are in imperial measurements with metric equivalents. Many of the recipes hail from the English country house tradition and were written down by housekeepers: some require 'seven bushels 'of this or that, which really doesn't matter, as realistic equivalents are given and it's really easy to make the recipes for a household of one or two people if the original quantity of ingredients stated seems rather excessive.
I live in a high altitude zone and this can cause problems with baking, but I have never had a problem with any of the recipes in this book, although I have noticed it is necessary to be extremely strict (to the minute) with cooking times. Everything has turned out beautifully and what does not get devoured immediately from the oven gets put in the freezer and warmed through in aluminium foil in the oven at a later date. It tastes exactly the same. I am an expat and these recipes remind me of home so much, but nicer, becase a) you have all the fun of making them yourself and b)whereas you might remember somemass-produced product (hot cross buns for example) from UK they're a million times better when you do them yourself, not even mentioning the sense of accomplishment one achieves. The book includes every regional speciality one could think of; my Mexican husband has developed a thing about Staffordshire pikelets with bacon. If you love not only baking (and I'm not much above the experienced novice stage) but would like to know more about it - WHY you're doing a particular procedure for example, then this is the book for you. There are quite a few 'little old lady' recipes as well - the teacakes from the old lady on the Isle of Wight are fabulous.
All in all, if you want shiny pages and large glossy photos, this is not the book for you. If you want one of those books which has heritage recipes like granny made which are pretty fool-proof and don't mind not having a shiny picture of how the finished item is supposed to look, AND you are prepared to be educated, absorbed and entertained by Ms. David's style, snap this book up. ... Read more

Product Description
Volume 2 reviews the six basic doughs used to make bread figures, ribbons, flowers and much more and offers numerous examples of decorated breads and presentation pieces. ... Read more

Customer Reviews (4)

ESSENTIAL FOR BAKERS
I first came by this book when I was a student of baking, pastry and baking technology. Having no money to buy it(it used to cost too much then for my student pocket) I borrowed it from the library and photocopied it. A few weeks ago finding that the price has dropped significantly I ordered it. So why would one buy a book (again) since one has it (even as a photocopy). Because it is so blessed good! As a matter of fact there is hardly any book like it in the market. 'BREAD' by Jeffrey Hamelmann is also a great book (better) but does not have the gloss pages or multitude of photographs as this one. The same goes for 'The taste of bread' by Calvell.
This book gives you a lot of information on the processes and methods of breadmaking. Each recipe is detailed and not all the methods are the same for all the breads as in other books. The book deals with poolish preparation and use, the straight method of bulk fermentation but in a way that makes tasty bread, Levain (Sourdough) breads, Viennoiserie (Brioche, milk bread etc. It also includes a large section on artistic bread decoration something that is rearly (almost never) included in baking books. But the real gem in the crown is the section on Croissants. You do not know proper croissant production unless you read it. Six different methods of producing croissants, from the straight method, tothe slow rising method, to the levain method. Absolutely great. With this book and a little help from a French baker I worked with briefly, my croissants look and taste as if they came out of a traditional Paris bakery (I use the overnight rise method).
A few last details. This book is for professionals not home cooks (unless they are very experienced). It is actually part of a series that was designed to be a top quality bakery apprentice's book (unlike the unfortunate Reinhart books).
The book is in Metric and Formulas and uses somewhat large quantities.
There are colored photos throughout and they don't look as dated as another reviewer has said.
At this price it is a bargain for the proffessional and the apprentice.

Top Quality Bread Book
This is actually Volume Two in a series.The first volume is similar, of the same name, twice the price and out of print.This one is outstanding in that it contains a reasonable array of classic breads that are presented in an optimal format with beautiful color pictures, commentary and good organization.Although it may be a bit too detailed for the average home baker, if you follow the recipes and techniques exactly, you will get bread that looks like those shown in the pictures.The weakness is that it doesn't always explain how to achieve these results in a hoome environment.For instance, to achieve the shiny patina of the breads shown on the cover you need to inject steam at the start of the baking.Although there are a number of ways to do this at home, none are explained here (You can pre steam the loaf in a roaster in advance).Other techniques are available, but not here, for producing large irregular holes, a lasting crust, etc.For my taste, instead of a book about how to make such and such kind of bread, I would have rather had a book about how to achieve certain textures and patinas in bread baking in general.Nevertheless this is an outstanding book well worth the price, possibly the best on the market!

Cuisinsky, amateur bread baker out of supermarket self defense

Book for the professional baker
I found this book excellent, with lots of information about developing flavours and aromas. This book has been written for the professional baker working in a small bakery. Recipes range in size from around 16 kg of dough (not flour) for breads where several different shapes and sizes are scaled off the one mix, to smaller quantities for brioches, croissants etc. There are lots of descriptions for various shapes and sizes of bread from different regions, but using the 3 or 4 basic dough types.Therefore you can make say two larger basic doughs and produce easily 2 dozen varieties.

Review by Professional Baker
I was a little disappointed with the presentation of the recipes. They appear to be written for use by a large-scale bakery, i.e. for the production of "dozens" of loaves, making it difficult to produce a small number of baked items. Armed with a calculator, one has to reduce each recipe many times in order to do that.And there are sometimes directions left out as well. Definitely NOT a book for the amateur baker! The photos appear to be taken in the 1960's, and pictures of final products are not very appetising. ... Read more

Product Description
Recipes from the back rooms and basementbakeriesthat produce Europe'sbest breads.When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determinedto duplicate thewhole-grain and sourdough breadshe had learned to make in the bakeries of Paris.The bakery was an instantsuccess, and his firstbook,Bread Alone, brought Leader's breadsto home kitchens.In this,his second book, Leadershareshis experiences traveling throughout Europe in search of the best artisanbreads. Helearned how to makenew-wave sourdough baguetteswith spelt, flaxseed, and soy at an organicbakery in Alsace; and in Genzano,outside of Rome, he workedwith the bakers who make the enormous country loaves so unique that they have earned the Indicazione GeograficaProtetta (IGP),a government mark reserved for the most prizedfoods and wines. Leader's detailed recipesdescribe every step that ittakes to reproduce these rareloaves, which until now wereavailable strictly locally. 32 pages of color illustrations ... Read more

Customer Reviews (42)

Great book, really like european breads
This book, is always on top of my counter, at least one day a week, i make one recipe of any bread on the book, the recipes are really clear and in two ways of measurment, in cups and gramms.
Top of the top, the singles Baguettes recipe, in a couple of hours,we have a very good result, with out an enourmous fermentation times.
I say again, really great book.
Guillermo Senatore
Buenos Aires
Argentina

Personal and thoughtful...
Local Breads is a worthy successor to Leader's Bread Alone--it's very heartening to hear a master baker explain how his technique (both in baking and recipe writing) has evolved, and the stories attached to each recipe are very enticing, and the detailed troubleshooting sections are very reassuring. The book is a survey rather than a comprehensive text like Hamelman's BREAD. A midpoint book, very much aimed at home bakers, but with things of interest to everyone. BREAD is my favorite of the two, but I think that Local Breads got me to the point where I could really understand and grow into Bread.

Local Breads,Sourdough & Wholegrain Recipes ....Daniel Leader
"Bread Alone" is one of my favorite bread books: this second book by Daniel Leader will stand next to it on the shelf. It contains the clearest and most detailed instructions for sourdough I have seen and the wide range of breads it describes should be very attractive to any serious home baker.The book is clearly written, designed so that it is easy to use (it is above all an instruction manual) with clear and useful illustrations

bread book comparison
I wanted a book that gave me not just recipes, but information on making bread.What makes a loaf firmer or softer?So I got a number of books from the library, and bought one book.Here is a comparison of them.I have NOT tried recipes from all of them, since at this point my main goal is information, not recipes (or 'formulas' as they like to call them).

Bread Science: The Chemistry and Craft of Making Bread, by Emily Buehler.
This is an independently published book; get it from Two Blue Books - it is more expensive used on Amazon than new direct from them.This book gives detailed coverage of bread making.There is a long chapter on the science of bread making that goes into more detail than you need, although it is interesting.You don't need to read that chapter; the rest of the book has enough information.And it is very good information on ingredients and processes.There are good diagrams on how to knead and how to shape.I found this useful and highly recommend this book.

The Bread Bible, by Rose Levy Beranbaum.
A big book with a lot of good information.This gives a lot of information on techniques, and includes useful information like expected ingredient ranges (water compared to flour).She covers equipment in depth, such as a comparison on mixing machines - and how to use each one.I am very pleased with this book, and highly recommend it.My understanding of how my actions impact the final bread have definitely improved with this and the Bread Science books. This is the book that finally turned the corner for me on how much kneading is required (more than I thought).

BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes, by Shirley O. Corriher
This book only has a small chapter on making bread.It does give a decent overview, including the basics on shpaing, steaming, and such.But there certainly is not as much detail, and she does not emphasize flavor development the way some of the other books do.There are also no diagrams on how to knead or shape.Don't get this to be your primary book on making bread.Of course, there is a lot more in this book on other types of baking.The rest of the book chapters are called Cakes, Steam Leavened, Pies, and Cookies.There is some good information, but your cholesterol will suffer.She loves butter and cream, and makes no stab at making the recipes healthier.And I've never seen such a complicated brownie recipe before.I'm sure it's great.Just be aware what you are getting before you dive in to this book.

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers, by Daniel Leader
This book has information on ingredients, equipment, and techniques, including some diagrams, but the overview is higher level than in, say, The Bread Bible.Still, there is a lot of good information.The various sections include additional information and Q&A after some recipes.It seems to have a nice variety of recipes.Overall, this doesn't seem like a 1st choice for information but a good supplement book.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Peter Reinhart
Reinhart's books include a lot of story telling.This can be interesting, but certainly takes a lot of space.He includes his description of the required steps in the 2nd section of the book.There are some excellent pictures, such as the windowpane test.And there is a nice chart showing all the recipes and what techniques it uses, which is nice if you want to select a recipe that uses a biga, for example.He is a big advocate on slow rises and preferments, which most of these writers are.Personally, I prefer Beranbaum's book; I felt that book is better organized, has more information, and is a bit clearer.But this book is still a good choice, particularly if you prefer pictures to diagrams.

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, Peter Reinhart
Again, this has Reinhart's narrative style.His focus is, no surprise, whole grain breads.A lot of the basic information is repeated here, although in less detail than his Apprentice book.His recipes might initially strike you as very complicated.I made a 'spent grain bread'.It uses a soaker plus a biga, then makes the dough.However, it really was very straight forward and easy.So you might not want this as your only bread book, but it gives a lot of ideas for other breads.


With my new understanding on how to make bread, I expect I will be less dependent on pre-made recipes.That being said, having the recipes saves you from (failed) experiments and helps give new ideas.So for a good understanding, I recommend Beranbaum's "The Bread Bible" and Buehler's "Bread Science".I also might get Reinhart's "Whole Grain Breads" for a focus on those styles of bread.

Errata - Yes, there are some conversion errors but...
First, if you purchase this book, please be sure to check for updated errata at breadalone dot com.

Second, this book is unparalleled if you want to recreate the experience of old world, or South African even, artisan breads. Yes, it is labor intensive, but how lucky are we that so much information can be found in one book. Think of the airline miles logged, the family baking secrets cajoled... This book is for aspiring artisans. Period. So roll up your sleeves, stop whining about typos and get ready to recreate what is, for some, a way of life.

Last, check thefreshloaf dot com forum for others' experience with specific recipes. Find out which are troublesome and which are not. ... Read more

Product Description

Customer Reviews (9)

The Rise of Western Civilization Through Bread

This is a very interesting book which sets forth the impact that bread has throughout history, art, religion and politics down through the ages. Beginning with the earliest cultivators of grains through the manmade famines of World War II Jacob details the close relationship that bread has had with the growth of human civilization. The book does not take a merely historical approach but rather provides an overview of human development through bread's effect on art, religion, society and government. One learns why the miller was considered a force of evil in medieval Europe, why the peasants were tied to the land and the effect this had on class interaction and the role of bread in the development of Christianity. There is quite a bit of commentary on the advantages that America had vis a vi Europe in regard to our relationship to bread. The vast social changes caused in America by our forefather's initial reliance on corn as opposed to wheat are an especially fascinating section of this book. Although the book was written during World War II it is till relevant today. This book will be enjoyed by anyone who studies history, art, religion, sociology and related subjects.

Rise to the occasion
I purchased this book as documentation for a paper I am writing on bread in history.I already have The History of Bread by B. Dupaigne, and English Brad and Yeast Cookery by E. David, and World Sourdoughs by E. Wood. This book gives a unique perspective on the common man and his bread thru history. It does stand alone, but is a lovely companion to those I already have.

Bread as a catalyst for civilization
I had always known bread was a staple of life. Rarely has a day gone by when I have not consumed it in one form or another. But I had no idea what an important role it played in the development of historical record.

Jacob's poetic prose is sometimes tangential, but he delivers such fascinating tidbits that a reader cannot possibly mind the distraction. In explaining the development of bread in ancient Egypt, where it originated, he says: "The threshing floor is the battlefield between the tenacity of the stalk and men's hunger for flour."

I recommend that you read this book curled up in a cozy chair with a cup of tea and a fresh, warm slice of rye. Your view of history is about to be changed.

Multi-faceted book-wow
As a bread baker, I read this book anticipating information on bread through history. Who would have ever known that bread was so important.What a bonus it was learning about agriculture, religion, politics, literature , etc. and their connection to bread.It was facinating how the author found so many connections to bread, which was obviously more important in history than it is today-(referring to low-carb craze). The first 90 pages are a "tough-read", but it gets easier.I have purchased 6 more copies and am distributing them to friends.A very valuable book in my estimation.The deceased author (book published in 1944 and translated from German for the current edition)would have been quite surprised to see what has happened since 1944.If writing more chapters after 1944, he would certainly need a chapter on "chemical bread"-bread on the grocer's shelf that has a 30 day shelf life due to addition of anti-molding agents (sounds healthy doesn't it) requested by the grocery chains. It smells awful. Anyone that loves history, religion or agriculture would certainly find this book enlightening.

A Unique Perspective on World History
I picked up a copy of Six Thousand Years of Bread in an anitque shop. It sat on my shelf for years. I finally read it. WOW! What a fascinating look into the history of civilization-all based on grain and bread. According to H.E. Jacob's convincing theories, the rise and fall of nations is all attributed to grain and bread. H.E. Jacob, a Nazi Germany escapee is an excellent writer and the book reads like an intriguing mystery novel that spans 6,000 years.

It was published in 1944 and ends it's story during WWII. I would love to see it revised and expanded to include new discoveries about history and to bring it 's story into the 21st Century. ... Read more

Product Description
Introduction to bread machines, tools, ingredients and measuring.Bread machine recipes developed by kids for kids.Family favorites like pretzels and cinnamon rolls along with special holiday breads.Step-by-step photos to turn dough into edible art.A whole chapter devoted to themed parties using the bread machine.A fun experience for the whole family!!!!!! ... Read more

Customer Reviews (8)

One "Electrifyingly" Good Cookbook
This is such an awesome book for kids!My son checked it out so much from the library that I decided to buy it for him for Christmas.The recipes are simple, all begin (and most can end) in the bread machine.They are fun and delicious recipes that all kids will love to bake!

Great for all
This book is so easy to use, that i would recomemnd it for anyone, not just children. It has illustrations and very easy directions. I bought this for my first attempt at bread making and it was a great sucess!

Electric Bread for Kids
I love it!It has recipes for every occasion and is extremely creative.It is the only bread book I use out of the twenty that I own.

Easy, fun and tasty recipes for the entire family
I had never baked bread or used a bread machine before I got this book.I have made the white, french, honey wheat, oatmeal and dinner roll recipies and each of them turned out great!

I recommend this book to anyoneregardless of age because it is well written, fun and easy tounderstand.

(Thanks Ann)

A fantastic book!
My eight-year-old son now makes fresh bread for the whole family!Electric Bread for kids is a great book - the recipes are fun and really, truly delicious!It's also a terrific book for groups of kids atsleepovers or other parties.This book makes a wonderful gift! ... Read more

Product Description
Betty Crocker has created an outstanding collection of recipes for the bread machine. With more than 100 recipes, there is something for every occasion, from -- Classic White Bread to Fireside Cheddar-Olive Bread and Almond-Chocolate Chip Bread. And Betty Crocker's recipes are guaranteed to work in any bread machine. For the perfect finish, a section on butters and jams provides spreads for the home-baked treats. ... Read more

Customer Reviews (14)

Fantastic Find
I was so happy when I found this book on Amazon. We have moved several times and lived overseas for several years and this book was a staple in my everyday life while there. Upon returning home to the US while unpacking my cook books I discovered that the book, along with several others, had been eaten by the mice. My family was very upset to discover that I did not have the recipes to make their favorite breads. I surprised each of them with several loves of their favorites. The looks on their faces was just priceless when they began to devour some of each loaf.

Great book!
I love this book. I have several bread machine books but I go back to this one for some of the same recipes over and over.Most notably, the buttermilk bread and the harvest bread.The harvest bread is a very savory loaf, excellent for sandwiches. The buttermilk comes out just like
the buttermilk bread you can purchase in the stores, but its fresher because you make it yourself.I am online to buy another copy because I have misplaced it and can't believe its gone!

Pleased with cookbook
Cookbook arrived in time promised.It was in better condition than described, I was very delighted about that.Good price too.
I would trust this seller with my next purchase.

Best Buy
This book is dated (1995), but it has really good recipes.I have four or five other bread machine cook books, but I use this one the most.Mainly because I like making the smaller one pound loaves and all of the recipes in the book are for 1 and 1 1/2 lb loaves which is perfect for one or two people.The book includes recipes for toppings and spreads and popular dough recipes like pizza dough, rolls, and doughnuts.The book is also layed out well with color photo's, a brief introduction, and tips on producing the perfect loaf.

I make bread at least twice a week, and I have made quite a few of these recipes and all of them were delicious.This is a small book compared with some of the others that have hundreds of recipes, but it has more than enough to keep one's interest.I've been using it for about 5 years and haven't tired of it yet!This would be perfect for those who have the bread machines that make one pound loaves.

Simple, useful cookbook for easy homemade bread
Using a bread machine is inherently simple, and this cookbook doesn't complicate matters.Abrief introduction includes a glossary of ingredients, helpful hints, and troubleshooting tips.Two main sections - "Classic and Savory Loaves" and "Special Grains and Sweet Loaves" - include dozens of recipes, all with instructions for 1-pound and 1 ½ pound loaves.A third section includes recipes that use the bread machine to knead the dough, which is then further processed by hand and baked conventionally.A final chapter includes interesting toppings.Every recipe I have tried has worked well.The use of dry milk in recipes requiring milk allows most recipes to be made with the bread machine on a timer.The book is illustrated with attractive photographs. ... Read more

Product Description
In these pages is a lesson in baking from Irelandis renowned Ballymaloe Cookery School. ... Read more

Customer Reviews (2)

Great Source for quickbreads. Some measuring and naming issues..
`The Ballymaloe Bread Book' by the husband of Darina Allen and co-founder of the Ballymaloe cooking school, Tim Allen (no connection to the `Home Improvement' comedian) is a very nice little introduction to bread baking of all types, although it does begin with and feature Irish favorites such as the Irish soda bread, spotted dog, and scones.

The one statement made in this book which immediately gave me a favorable impression of the work was his claim that yeast bread making is actually easier than soda bread baking. It may not be simpler and it may not be faster, but soda bread and other `quick breads' with chemical leaveners are simply more tricky and more subject to environmental conditions than yeast breads. One can easily pound the dickens out of yeast bread dough and it will reward you by an even better result. On the other hand, breads raised with baking soda and buttermilk or baking powder must be brought together very gingerly, very similar to the way one might do a pastry crust. On the other hand, the `quick breads' do deserve their nickname, as they are certainly a lot faster to mix and bake than almost all yeast breads. What you loose with the speed is the great lightness and flavor that comes from yeast fermentation. While I like quickbreads, I get tired of them a lot faster than I do of a good yeast white bread.

But, if you are really fond of quick breads and want to make a splash at your next St. Patrick's day party, this is the book for you. As a bonus, you get an excellent introduction to virtually all different kinds of European breadmaking.

The chapters in this book are:

Soda Bread, An Old Friend including recipes with chocolate, savory seeds, treacle, and potato flour.
Scones, including sultanas, chocolate, orange, walnut, crumpets, popovers, brownies, and balloons.
Basic Yeast Bread, including brown bread, bread sticks, rye bread with caraway seeds and Carta Musica.
Sweet Breads, including croissants, brioche, banana bread, stollen, shortbread, and cinnamon swirl.
Pizza, including focaccia, gluten-free pizza base, calzone, Pizza Margherita, and garlic pizza bread.
Sweet Buns, including doughnuts, biscotti, muffins, and `London Buns'.
Ethnic Breads including black bread, Chinese Wok bread, ciabatta, Pitta (sic) bread, and tortillas
Flavored and Specialty Breads, including stromboli, fig bread, walnut bread, and zucchini bread.
Sourdough (natural yeasts), including bigas, potato starter, malted sourdough, and rye sourdough.
Bread as the Base, including things made from bread such as French Toast and Chicken Casserole.
Essential Extras such as jams, butters, marzipan, tomato sauce, Roux, and Ice Cream.

This is an extraordinary range for such a small book. Needless to say, the author devotes almost all his space to the recipes and none to the kind of background information on flours and leavenings you may find in Rose Levy Beranbaum's books. I was especially happy and surprised to find so many French, Italian, and American specialities. It is the rare cookbook, even one specializing in breads, to include a recipe for the specialty, Carta Musica, or `music paper', a Sardinian flatbread.

There are at least two very important cautions I must give you before you rush out to get this book.

First, there are many ingredients with unfamiliar names, and the substitutions for some of these are not entirely clear. Treacle, for example, is very close to our Black Strap molasses, but I had a little trouble finding good substitutions for kibbled wheat, castor sugar, muscovado sugar, bread soda, cream flour, strong flour (probably bread flour), and coffee essence (probably instant coffee). Neither David Joachim's `The Food Substitutions Bible', Alan Davidson's `The Oxford Companion to Food', nor the venerable `Larousse Gastronomique' could help out on several of these words. The best source for many of these may be Elizabeth David's great `English Bread and Yeast Cookery'.

Second, all flour measurements are by weight in either grams or ounces and pounds. You must either invest in a good kitchen scale or arrive at some good equivalence between cups and pounds. I strongly vote for getting a good, reliable scale. Several other measurements may also be in not the most convenient units. One real puzzle was a measurement in `dessert spoons'. I seem to recall from some other source that this is roughly equivalent to a teaspoon.

While I strongly caution you away from this book if you are not serious about bread baking, I still recommend it highly to anyone who is especially interested in a broad sampling of good, traditional Irish recipes for bread which appear in the first two chapters. Therefore, while I really love this book, I must give it only four stars as a warning to the casual baker.

Not your usual bread recipes
If you're looking for a bread cookbook with recipes that are different than the usual bread recipes, this is an excellent choice.My search for an authentic Irish Soda Bread recipe met with success when I found it here.And the Orange Butter Scones are a MUST.They are melt in your mouth delicacies.The instructions are easy to follow, once you look at the glossary and decipher the different types of sugar.(For castor sugar, just use regular granulated sugar.)Enjoy! ... Read more

Product Description

Product Description
Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.

Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackers? Try Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment. ... Read more

Customer Reviews (6)

Great book!
Great helpful tips in this book for using that breadmaker, no matter what brand it is.Especially since what I want to do is not make just regular loaves of bread.I'm trying to lose weight & get my cholesterol down so I've been trying to incorporate what I've learned into making HEALTHY bread.This book has really helped me do that.Information found in this book, that I didn't find anywhere else.Love it!

Lots of good stuff in here!
I bought this book because I absolutely love focaccia, but am forever spoiled by the ease of the bread machine.This book brings the two together beautifully!I made the Pesto Focaccia first, because I make myown pesto every summer and freeze it, and this was a great way to make useof it.It turned out really well, and it feels good to hear "Oh mygosh, this is great!" when you try something new!I can't wait to trysome of the stuffed pizza recipes, they sound wonderful. The recipes arewell written, instructions are clear, and there are a couple of veryhelpful sections in the beginning that go over equipment, ingredients and"Secrets for Success".There are also lots of hints throughoutthe book, in fact, there is one after almost every recipe.I also likedthe fact that the book is spiral bound, yet hardcover.It lays flat foreasy reference, which I found convenient. The only drawback is the lack ofpictures.I am a sucker for a cookbook with LOTS of pictures, and I reallymissed them in this one.

Husband begs for me to keep trying recipes from this book!
This cookbook has turned out to be a favorite of ours, and my husband frequently says Why don't we try another recipe out of "Pizza Bread book"....we have enjoyed ALL the things we have created from thiswonderful book! I think any new bride who has a bread maker should havethis book! thank you Lora Brody for your wonderful recipes!

Husband begs for me to keep trying recipes from this book!
This cookbook has turned out to be a favorite of ours, and my husband frequently says Why don't we try another recipe out of "Pizza Bread book"....we have enjoyed ALL the things we have created from thiswonderful book! I think any new bride who has a bread maker should havethis book! thank you Lora Brody for your wonderful recipes!

Good Book-Use Only One Recipe, Though
The Rustic Sourdough Focacia is great (though I make it in a baking pan instead of a cookie sheet - it's just too loose and thin otherwise)!Add some camelized onions to the top to make it even better. ... Read more