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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
imusti
Released: 2012-09-18
Hardcover (272 pages)
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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 Beth Hensperger
Beth Hensperger
Paperback (643 pages)
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Click Here | - Bread Lover s Bread Machine Cookbook A Master Baker s 300 Favorite Recipes for Perfect Every Time Bread from Every Kind of Machine
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 Ken Forkish
Random House USA Inc
Released: 2016-04-19
Hardcover (256 pages)
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In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; 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 Chad Robertson
Chronicle Books
Hardcover (304 pages)
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For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He 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. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. |
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America s Test Kitchen
Released: 2016-09-06
Paperback (432 pages)
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In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread. |
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By Peter Reinhart
Ten Speed Press
Released: 2016-09-06
Hardcover (336 pages)
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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 Jeff Hertzberg M.D.
Jeff Hertzberg
Released: 2013-10-22
Hardcover (400 pages)
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Click Here | - The New Artisan Bread in Five Minutes a Day
Product Description:
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day―the revolutionary approach to bread-making 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 Wayne Gisslen
Wiley
Hardcover (792 pages)
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Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style. |
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America s Test Kitchen
Released: 2015-10-13
Paperback (328 pages)
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Our all-new collection of gluten-free recipes features a new whole-grain flour blend, more than 50 dairy-free recipes, and nutritionals for every recipe.
Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we’ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen’s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten. |
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By The Culinary Institute of America (CIA)
Wiley
Hardcover (1136 pages)
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The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. - Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
- Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
- Includes more than 900 recipes and 645 color photographs and illustrations
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