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Bread Cookbooks and Recipes
Bread is a staple food made of flour and water. It also usually contains fat, salt and yeast.
For some bread recipes, other ingredients may also often be added, such as egg, fruit, nuts, seeds,
spices, sugar, or vegetables may also be added.
Many countries around the world have their own traditions of making and serving bread. And, while
you can buy
ready-made bread in supermarkets and stores, you can get a lot of pleasure and satisifaction by
baking your own bread at home.
Some popular types of bread include:
- 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.
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| | Have Fun And Save Money Making Your Own Bread At Home. The "master The Art Of Bread Making" Ebook Will Show You How To Make Tasty Loaves Of Home Made Bread And Special Treats Such As Cakes And Jams For The Whole Family To Enjoy Each And Every Day. |
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By Ken Forkish
Ken Forkish
Released: 2012-09-18
Hardcover (272 pages)
![Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/51mgUbcbXIL._SL160_.jpg) | List Price: $35.00*
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Click Here | - Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza
Product Description:
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. |
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By Bonnie Ohara
Rockridge Press
Released: 2018-10-23
Paperback (176 pages)
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From beginning home baker to artisanal bread maker Baking a perfect loaf of bread is part science and part magic. Created from four simple ingredients of flour, yeast, water, and salt, breadmaking is one of the most difficult (and delicious) baking endeavors. Bread Baking for Beginners is a rare bread cookbook for true beginners to keep their bread baking on the rise. Complete with step-by-step photographs and straightforward instructions, this beautiful bread cookbook offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, this definitive bread cookbook covers you beyond the pan, addressing the perils of an unsuccessful bake. From total scratch to your very first batch, this bread cookbook includes: - Knead to know―Discover the science behind the bread making process, popular techniques, and the tools needed to bake a fluffy, flavorful loaf.
- Stepping scones―Progress from a beginner’s, easy-to-master recipe into dozens of sweet and savory breads.
- From ‘doh’ to dough―Troubleshoot bread-specific issues with FAQs that address everything from burnt brioche to deflated baguettes.
Bread Baking for Beginners helps make artisan bread effortless, so you can share homemade loaves with the people you love. |
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By Chad Robertson
Chronicle Books
Hardcover (304 pages)
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The Tartine Way - Not all bread is created equal
"...The most beautiful bread book yet published..." – The New York Times
Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.
Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.
Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.
If you liked Tartine All Day by Elisabeth Prueitt, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:- Baking Books
- Baking Recipe Books
- Baking Cook Books
- Bread Recipe Books
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By Emilie Raffa
Page Street Publishing
Released: 2017-10-24
Paperback (208 pages)
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Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist. With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos. |
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By Beth Hensperger
Harvard Common Press
Paperback (643 pages)
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Product Description:
Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? When Beth Hensperger, one of America's most respected authorities on bread, first set out to try, she had doubts. Then she spent hundreds of hours testing all kinds of breads in a bread maker, and her answer turned out to be a resounding "Yes!"
In this big and bountiful book full of more than 300 recipes, she reveals all the simple secrets for perfect bread, every time. No matter how you slice it, Beth's brilliant recipes add up to a lifetime of fun with your bread machine!
Recipes include: - Whole Wheat Bread
- Gluten Free Bread
- Sourdough Bread
- Nut Bread
- Cheese Bread
- Pizza and Focaccia
- Coffee Cakes and Sweet Roll
- Chocolate Bread
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By Jeff Hertzberg M.D.
Thomas Dunne Books
Released: 2013-10-22
Hardcover (400 pages)
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The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time. |
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By Ken Forkish
Ken Forkish
Released: 2016-04-19
Hardcover (256 pages)
![The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/51Se142ojSL._SL160_.jpg) | List Price: $30.00*
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Click Here | - The Elements of Pizza Unlocking the Secrets to World Class Pies at Home
Product Description:
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.
The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. |
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By Peter Reinhart
Ten Speed Press
Released: 2016-09-06
Hardcover (336 pages)
![The Bread Baker s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]](https://images-na.ssl-images-amazon.com/images/I/61P9WU7dLEL._SL160_.jpg) | List Price: $40.00*
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Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!
Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty 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 extraordinary bread.
In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun. |
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By Shauna Sever
Running Press Adult
Released: 2019-10-22
Hardcover (328 pages)
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A Love Letter to America's Heartland, the Great Midwest When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats: - Rhubarb and Raspberry Swedish Flop
- Danish Kringle
- Secret-Ingredient Cherry Slab Pie
- German Lebkuchen
- Scotch-a-Roos
- Smoky Cheddar-Crusted Cornish Pasties
. . . and more, which will make any kitchen feel like a Midwestern home. |
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By Rose Levy Beranbaum
Houghton Mifflin Harcourt
Released: 2014-10-28
Hardcover (576 pages)
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Click Here | - Houghton Mifflin Harcourt
Product Description:
The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for Baking Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker. |
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