There's nothing like the sight of bread dough rising in a bowl, or the smell of some freshly baked loaves coming out of the oven. Expand your bread-baking repertoire with award-winning author Bernard Clayton Jr.'s The New Complete Book of Breads, the 30th edition of this classic, exhaustive work. Divided into different types of bread, there are sections for white, bran, whole-wheat, rye, barley, corn, buckwheat, oat, blended grain, French & Italian, starters, sourdough, salt-rising, festive, cheese, potato, vegetable, herb & spice, fruit & nut, little, special, flat & pocket, and other sorts of fantastically amazing bread. Instructions are given, where applicable, for hand-kneading, mixers, or processors; each recipe is clearly separated into recognizable steps for kneading, risings, shaping, 2nd risings, preheating, final steps, any necessary special equipment-and times necessary for each step. A perfectly understandable book to help you craft the perfect loaf of bread! 685 pages, softcover.
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