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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
Ten Speed Press
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 Chad Robertson
Chronicle Books
Hardcover (304 pages)
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The Tartine Way - Not all bread is created equalThe Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine - A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner 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 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 and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! |
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By Rose Levy Beranbaum
Houghton Mifflin Harcourt
Released: 2018-09-25
Hardcover (400 pages)
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The ultimate baking book for everyone from best-selling author and "diva of desserts" Rose Levy Beranbaum
In this book of no-fuss recipes everyone should know, trusted baking expert Rose Levy Beranbaum guides you through every recipe for can’t-fail results—with a streamlined, simplified approach and more than 600 mouthwatering and instructive photos. Whether you're a baking enthusiast or just want to whip up the occasional treat, you will be able to easily make perfect brownies, banana bread, holiday pies, birthday cakes, homemade bread, and more, with recipes including: Chocolate Sheet Cake with Ganache Frosting, Peanut Butter and Jelly Thumbprints, Beer Bread, Apple Walnut Muffins, Peach Cobbler, Milk Chocolate Caramel Tart, and more. Throughout, Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results, for a treasury of essential recipes you'll use forever. |
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By Linda Collister
BBC BOOKS
Released: 2014-09-23
Hardcover (320 pages)
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A beautiful, fully photographic cookbook of 120 original recipes from both the judges and the bakers of the much-loved BBC1 series
The ultimate guide to baking whether a complete novice or a well-practiced home cook, this book is for every baker. Using easy-to-follow techniques, there are reliable recipes for biscuits, bread, large and small cakes, sweet pastry and patisserie, savory pastry, puddings, and desserts. Each chapter transports the reader on set and showcases the best recipes from the challenges including Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from the show. There are step-by-step photographs to help guide readers through the more complicated techniques and stunning photography throughout, making this the perfect gift for all bakers and Bake Off fans.
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By Jeff Hertzberg M.D.
Thomas Dunne Books
Released: 2013-10-22
Hardcover (400 pages)
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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 Beth Hensperger
Harvard Common Press
Paperback (643 pages)
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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 Christine McConnell
Regan Arts
Released: 2016-03-22
Hardcover (288 pages)
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Internet star Christine McConnell bakes, decorates, sews, and styles it all . . . with a twist—now she shows you how to do it on a shoestring budget.
Photographer and stylist Christine McConnell transforms the ordinary into the extraordinary—from everyday dinners, to desserts for all occasions, to the walls of your kitchen, and even some over-the-top creations just for fun.
Taking inspiration from the likes of Tim Burton, Wes Craven, Alfred Hitchcock, and Vincent Price and mixing in a dash of Stepford Wife, McConnell’s baking and home DIY projects are a league above and beyond anything you've seen before.
In Deceptive Desserts, each dessert is a work of art—some a little twisted, others magical—but every recipe inspires readers to create their own rules without spending a fortune. Why can’t crab cakes be a delicious pink-frosted dessert? And if you’re stuck hosting a bridal shower, why not create an actual Bridezilla cake to match the bride’s ego? Nothing is sacrosanct in the wonderfully weird world of Christine McConnell and nothing is what it appears to be—even a classic dinner can be transformed into something decadent, with doughnuts that look like chicken drumsticks, green beans made of candy, and ice cream mashed potatoes. A master of illusions in baking, McConnell shows readers how to create their own secret hidden gems in the kitchen.
In her follow-up book, McConnell will go outside the kitchen to show readers how to incorporate magic and fantasy into their home decor and personal style without breaking the bank. Using the renovations of her own house as a guide, McConnell walks readers through easy DIY projects such as hand-painted wallpaper, refinishing wood and tile floors, and adding storage space, along with inexpensive decorating tips.
A dazzling collection of photographs, stories revealing her one-of-a-kind character, and helpful tricks for doing it all yourself, McConnell’s book will inspire readers to be more playful, and just a little bit wicked, with the food they create and the space they inhabit. |
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By Brian Noyes
Clarkson Potter
Released: 2018-10-23
Hardcover (224 pages)
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A charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert.
Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!
“I like pie. That’s not a state secret… I can confirm that the Red Truck Bakery makes some darn good pie.”—President Barack Obama |
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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 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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