Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b

Sourdough Breads from the Bread Machine shows that the easiest way to make extraordinary sourdough loaves, rolls, biscuits, bagels, and more is with your bread machine.

Cooks are already one step ahead when buying refrigerated dough, and then with the inventive recipes here, they can re-purpose--or hack--that dough into creative recipes. Whether you make Crab-Filled Wontons or Monkey Bread out of Crescent Rolls or enjoy Ice Cream-Filled Glazed Doughnuts or Strawberry Kabobs made with Grands Biscuits, the 125 recipes are surprising, fun, and delicious.

All You Knead is Bread, photographed by Peter Cassidy, aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads. The recipes come from the four corners of the globe, but they all have one thing in common - they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and corn bread. Spanning wheat and the myriad ot

For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads. INSIDE THIS HOBBY FARM HOME BOOK: 35 recipes, accompanied by detailed instructions and photographs A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan) An introduction to folding techniques needed to make popular loaves, including baguettes, boules, bâtards, and braids Detailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loaves Directions to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa bread How to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and pugliese The secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax, A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitas "Tools & Equipment" sidebars, detailing what's required to undertake the recipe expert tips from six master bakers and a panel of seven testers Glossary of terms; resource section of bakeries and suppliers; index.

It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of "breaking bread together" is a lasting symbol of the unit

The famous Sydney bakery shares its savoury pastry and pie secrets.

This is a cookbook to inspire and delight, with over 150 recipes and over 200 beautiful photographs, focused on wood fired pizza, pasta, bread, pancakes and waffles, as well as sweet desserts like ice cream, cheesecake and sweet pies.

Meditations for every day in Lent invite us to connect faith - "our daily bread"- and the world in which we live. Includes recipes ranging from Shrove Tuesday "No-Fret Pancakes" to Easter Challah bread. Each of the 4 meditations begins with a scripture v.