Baking Bread at Home

Everyone who loves bread knows the joy of a hot, fragrant loaf, fresh from the oven. Finally, here is a book that explains the mysteries of breadmaking in easy steps for the beginner, while also providing inspiration for the experienced baker. Fifty recipes from Europe, America, the Middle East, and Asia satisfy every taste for traditional breads that have endured for centuries.

Tantalizing full-color photographs and step-by-step instructions guide the beginner through the classics - French baguettes, Italian focaccia, English wholemeal bread, and Irish soda bread. Specialized breads offer variety and exotic appeal: saffron bread, Majorcan potato buns, Russian black bread, Ethiopian injera, and Indian naan. All are made easy through simple explanations of breadmaking basics such as rising and shaping, and techniques of mixing, kneading, and baking. The difference between naturally leavened breads, such as sourdough, conventional yeast breads, and unleavened breads such as Mexican tortillas is also clearly explained.

Baking Bread at Home offers an abundance of wholesome, flavorful alternatives to the mass-produced, sliced loaf.

ISBN	0847819337	DEWEY edition	DC22
ISBN13	9780847819331 (What's this?)	Pages	120
Publisher	Rizzoli International Publications	Volumes	001
Imprint	Rizzoli International Publications	Weight (grammes)	748
Format	Hardback	Published in	New York
Publication date	01 Jan 1995	Height (mm)	254
Photographer	Hurst, Jacqui	Width (mm)	241
Library of Congress	TX769.J32	Spine width (mm)	19
DEWEY	641.815	Academic level	General

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Traditional Recipes from around the World

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