Bread Recipes & Cookbooks

Bread Cookbooks and Recipes

• Arepa - This is a Colombian recipe for a corn-based bread. It is usually eaten topped with either butter, cheese, chocolate, or hogao (a Colombian sauce made from onions and tomatoes with cumin, oregano, pepper, and salt).
  
  
• Baguette - A baguette (sometimes known as a "French stickquot; or quot;French loafquot;) is a long thin bread loaf with a crispy crust. This type of bread originated in Vienna, Austria, but is today very much associated with France, and especially Paris, although baguettes are now available from stores and bakers all over the world. In France itself, the name used for the loaf depends on its type, a short loaf is known as a "bâtard", a thick loaf is known as a "flûte", and a thin loaf is known as a "ficelle".
  
  
  
• Blaa - Blaa is a unique type of bread from Irish cuisine, and originally comes from Waterford City. It is a very soft white bread roll, covered in layers of flour.
  
  
  
• Damper - This is a traditional Australian recipe for a wheat-based soda bread. Dampers area easy to prepare at the roadside, and thus were once eaten by travellers in Australia's wilderness areas ("the Outback").
  
  
• Irish potato bread - As the name implies, this is an Irish recipe. It is an unleavened bread made from a combination of potatoes and wheat flour. Irish potato bread is known by a variety of other names, including "fadge", "potato cake", "potato farls", "slims" and "tatie bread".
  
  
• Jamaican spiced bun - A bread bun from Jamaican cuisine. It contains spices to flavor it, is usually eaten butter or cheese, and is sometimes toasted.
  
  
• Kocho - Kocho is a bread recipe from Ethiopian cuisine. Kocho is a thick bread made from the ensete plant (which is a relative of banana).
  
  
• Malawach - This is an Israeli recipe. Malawach is a thin bread made of many layers, similar to a crêpe.
  
  
• Sopaipilla - This is a puffy crisp fried bread from Southwestern cuisine. It may be stuffed with beans, cheese, chile peppers and meat.
  
  
• Tortilla - Tortillas are originally from native American cuisine and Mexican recipe, but have also been adopted in Southwestern cuisine. Tortillas are flat unleavened bread made from ground maize (corn) or wheat flour.

• Sandwich Recipes & Cookbooks

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking By Jeff Hertzberg MD Thomas Dunne Books Released: 2007-11-13 Hardcover (242 pages) List Price: $27.99* Lowest New Price: $14.93* Lowest Used Price: $14.94* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9780312362911 Notes: Brand New from Publisher. No Remainder Mark. Product Description: There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how. Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world. With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients By Jeff Hertzberg MD Thomas Dunne Books Released: 2009-10-27 Hardcover (336 pages) List Price: $27.99* Lowest New Price: $15.46* Lowest Used Price: $17.60* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9780312545529 Notes: Brand New from Publisher. No Remainder Mark. Amazon.com Review: With over 100,000 copies in print, Artisan Bread in Five Minutes a Day has proven that people want to bake their own bread provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established method and applied it to breads rich in whole grains, fruits, and vegetables. That is where Healthy Bread in Five Minutes a Day comes in. Health-conscious bread eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.   For all who discovered artisan bread through the first book and for health-conscious breadlovers everywhere, this book is a must-have.   Includes Recipes for: • Whole Grain Pizza with Roasted Red Peppers and Fontina • Turkish-Style Pita Bread with Black Sesame Seeds • Cherry Tomato Baguette • Gluten-Free Rosemary Parmesan Bread Sticks • Spicy Chile Whole Grain Snack Crackers • Quinoa Bread • Pistachio Swirled Brioche Try Your Hand at These Recipes from Healthy Bread in Five Minutes a Day Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf) Chocolate Espresso Whole Wheat "Cupcakes"

The Bread Lover's Bread Machine Cookbook By Beth Hensperger Harvard Common Press Paperback (643 pages) List Price: $21.95* Lowest New Price: $13.88* Lowest Used Price: $7.56* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here Product Description: The greatest invention since sliced bread may be the machine that makes the loaves that you dream of slicing. The Bread Lover's Bread Machine Cookbook finally bridges the gap between great taste and convenience, with over 300 glorious recipes for bread machines. The automatic bread machine makes it possible to enjoy fresh and signature loaves of bread without the time and expense usually involved in bread baking or purchased artisanal breads. Today's bread machines are versatile, affordable, safe, and efficient, turning out perfect loaves time after time. Try Croissants or Banana Bread for breakfast, lunchtime sandwiches on Honey Whole Wheat Bread or Tomato Bread, a loaf of Garlic Focaccia or a Sage and Onion Bread-stuffed roast for dinner, or even Candied Chestnut Panettone and Pumpkin Cloverleaf Rolls for the holidays. Classic white loaves, hearty whole-wheat breads, sweet breads, swirled breads, pizza doughs, quick breads, even jams are easy to make right in the bread machine. Renowned bread baking expert Beth Hensperger's best bread recipes yield great results-- just add the ingredients, and let the machine knead, rise, and bake loaf after loaf of fragrant, delicious fresh bread.

My Bread: The Revolutionary No-Work, No-Knead Method By Jim Lahey W. W. Norton & Company Hardcover (224 pages) List Price: $29.95* Lowest New Price: $16.97* Lowest Used Price: $19.48* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9780393066302 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout.

Peter Reinhart's Artisan Breads Every Day By Peter Reinhart Ten Speed Press Released: 2009-10-27 Hardcover (224 pages) List Price: $30.00* Lowest New Price: $17.36* Lowest Used Price: $19.26* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9781580089982 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. PETER REINHART'S ARTISAN BREADS FAST replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread By Peter Reinhart Ten Speed Press Released: 2001-11-14 Hardcover (320 pages) List Price: $35.00* Lowest New Price: $19.96* Lowest Used Price: $18.95* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here Product Description: Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary school, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKER’S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you’ll peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it’s on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

Gluten-Free Baking Classics for the Bread Machine By Annalise G. Roberts Agate Surrey Paperback (72 pages) List Price: $14.95* Lowest New Price: $8.42* Lowest Used Price: $8.30* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9781572841048 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Bread may be the staff of life, but if it contains gluten it can trigger an allergic reaction, and even provoke serious digestive disorders like celiac disease. Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.

The Bread Builders: Hearth Loaves and Masonry Ovens By Daniel Wing Chelsea Green Paperback (250 pages) List Price: $35.00* Lowest New Price: $21.78* Lowest Used Price: $20.98* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9781890132057 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Creating the perfect loaf of bread — a challenge that has captivated centuries of bakers — is now the rage in the United States, from Waitsfield, Vermont to San Francisco, California. The resurgent village baker is at the center of this trend, leading the way to a crusty future while maintaining a firm foothold in the past. "The Bread Builders: Hearth Loaves and Masonry Ovens" by Alan Scott and Daniel Wing profiles the people, technology, and procedures for creating world class bread. Thoughtful, informative, and spirited, this book helps the reader understand how to bake superb and healthful bread, covering everything from the consistency of the dough to the mortar in the masonry oven. "The Bread Builders" explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Unique among bread books, it includes a step-by-step guide to constructing a masonry oven. The authors also profile more than a dozen small-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens.

Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way By Betty Crocker Editors Betty Crocker Hardcover-spiral (196 pages) List Price: $22.95* Lowest New Price: $13.22* Lowest Used Price: $10.06* Usually ships in 24 hours* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here ISBN13: 9780028630236 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Everyone loves fresh bread, but not the time it takes to make it. Bread machines are hot items in the kitchen because they take the work out of making homemade bread. Even better, Betty Crocker takes the mystery out of the bread machine and brings you easy-to-use recipes for both 1 1/2-pound and 2-pound loaves that work for all the popular bread machine models. We've packed this book with over 100 recipes to tempt your tastebuds. There are delicious bread recipes for classic favorites, rustic breads, sweet doughs, coffeecakes and buns. Betty Crocker's Bread Machine Cookbook also offers a host of recipes for doughs to mix, then shape and bake in a conventional oven -- such as foccacia, breadsticks and pizza doughs -- with easy-to-follow illustrations on how to shape and trim the loaves. Best of all, you can trust these recipes will work in your bread machine because the Betty Crocker kitchens have tested the recipes in several different machines to ensure success at home. We've also loaded up this book to include information on bread machine ingredients; glossary of bread machine ingredients, techniques, and terms; and a breakdown of the various features found on different models of machines and how to use them. There's nothing better than the taste of homemade bread -- and no one brings it to you better than Betty Crocker.

How Baking Works: Exploring the Fundamentals of Baking Science By Paula I. Figoni Wiley Paperback (368 pages) List Price: $48.30* Lowest New Price: $29.98* Lowest Used Price: $28.99* *(As of 19:38 Pacific 17 Mar 2010 More Info) Click Here Product Description: Accessible coverage of the science of baking Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool. Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.