Synopses & Reviews
In the twenty years since the publication of
The Complete Book of Breads new equipment and products have revolutionized the kitchen. With a food processor, or a heavy-duty mixer equipped with a dough hook, a home-baked loaf can be produced in a fraction of the time previously required, and with little effort as well. The easy availability of fast-acting yeasts, bread flora, and other specialty products has also broadened the possibilities.
These changes were part of the inspiration for the much-needed New Camplete Book of Breads; 200 of the recipes from the original book appear here, all revised with the modern cook, modern equipment, and marvelous products in mind. Beyond the updated recipes, master baker Bernard Clayton also includes 100 new recipes, which are the result of ongoing research, further travels, and the generosity of fans and friends. For each recipe, Clayton also gives instructions for using either the mixer or the food processor and takes into account the shorter time needed for fast-acting yeasts.
The New Complete Book of Breads offers an incredible range of variety, nearly, enough to supply a different kind of bread for a year of baking days. Here are wheat breads -- Honey-Lemon, Walnut, Buttermilk; a variety of sourdough breads; all manner of corn breads; breads flavored with herbs and spices or enriched with cheeses; and all the favorite "little" breads -- Kaiser Rolls, Mother's Biscuits, English Muffins, and Popovers. For the baker who observes the seasons and the holidays with a fresh loaf, there are Challah, Barm Brack, and Panettone; there are also delectable breads rich with nuts and fruits, such as Cherry-Pecan, Italian Olive, and Honey-Pineapple.
Here is the ultimate bread book, an indispensable reference for professional bakers and home cooks alike.
Review
Marion Cunningham
If you have an oven you must have this book. Bernard Clayton is a master baker.
About the Author
Bernard Clayton, Jr., has been writing cookbooks for twenty years, beginning with
The Complete Book of Breads. When he travels, Mr. Clayton investigates historical and regional recipes, conversing with bakers and cooks around the world. He is also the author of
The Breads of France, The Complete Book of Pastry, and
The Complete Book of Soups and Stews. He lives with his wife in Bloomington, Indiana.
Table of Contents
ContentsIntroduction
Equipment That Contributes to a Perfect Loaf
Ingredients and How They are Combined
The First Loaf
White Breads
Thirty-Minute
Cuban
Egg Harbor
Scottish Buttermilk
Frisian Sugar Loaf
English Muffin
Sally Lunn
Buttermilk
Turnipseed Sisters'
Swedish Caraway
Sister Virginia's Daily
Rich White
Feather
Poppy Seed Bubble
Weissbrot mit Küummel
Old Order Amish
Zeppelin
Methodist White
Pusstabrot with Chocolate
Lee's Rich Loaf
Portuguese Sweet
Home Roman Meal
Hearty White
Salt-Free
Bran Breads
Bran-Nut
Hilo Bran
Butter Bran
High-Fiber
Whole-Wheat Breads
Honey-Lemon
Buttermilk
Chopped Wheat
Max's Loaf
Gugelhupf Complet Biologique
Vollkornbrot
Fruit-Nut Graham
Wheat Germ
Walnut Wheat
Rudi's Stone-Ground
Sesame-Nut
Sprouted Wheat
Molasses Wheat
Dark Sour
Batter
Royal Hibernian
Maple Syrup-Graham
Whole-Wheat Orange
Rye Breads
RyeSour
Old Milwaukee
Triple Rye
Vortlimpa
Russian Black
Raisin
Sour Dill
Westphalian Pumpernickel
Peasant Black
Sour Cream
Onion
with Sauerkraut
Buttermilk Rye-Whole-Wheat
Pain Seigle
Heavy Sour
Spicy
Pumpernickel
Dutch Roggebrood
Seeded
Barley Breads
Banana
Rieska
Orange
Corn Breads
Yankee
Sour Milk
Southern
Broa
Bacon Spoon
Corn Sticks
Rich
Toasted Cornmeal
Plymouth
Batter
Jalapeno
Corn Bubble
Johnnycake
Taloa
Biscuits au Maïs
Steamed
Corn Corn
Gâteau au Maïs
Buckwheat Breads
Bauernbrot
Buckwheat
Special Buckwheat
Oat Breads
English
Scotch
Buttermilk Oaten
Raisin
Orange
Maple
Cinnamon
Blended Grain Breads
Dark Grains
Onion Triticale
Red River Pumpernickel
Multi-Grain
Baked Brown
Boston Brown
Wheat and Oat
Sennebec Hill
Three Flours
War Bread
Pain Noir
Red River White
French and Italian Breads
Pain de Campagne Honfleur
Pain de Campagne Madame Doz
Pain Ordinaire Carême
with Egg Whites
Pain de Campagne
Poilâne
Pain Italien
Italian Batter
Schiacciata
Braided
Peasant
Blue Ribbon
Starters
Cooked Potato
Raw Potato
Honey
Hops
Yogurt Sourdough
Sourdough Breads
Homecoming Sourdough French
Sourdough Oatmeal
Sourdough Whole-Wheat
Sourdough Loaf
Sourdough Potato
Starter White
California Sourdough Whole-Wheat
Pumpernickel
Salt-Rising Breads
Sister Abigail's
Salt-Rising
Festive Breads
Mother's Christmas
Julekage
Bohemian Christmas
Challah
Hoska
Kulieh
Sugarplum
Barm Braek
Gugelhupf
Italian Panettone
Stolle de Noël
Choreki
Anise Kuchen
Christopsomo
Portuguese Honey
Hungarian Christmas
Finnish Easter
Golden Beehive
Election Day
Swiss Christmas
Kolach
Luffen
Bara Brith
Portuguese Nut and Fruit
Cheese Breads
Roquefort
Twisted Cheese Loaf
Pepper Cheese Loaf
Caraway Batter
Buttermilk
Swiss Cheese-Potato
Tabasco Cheese Bread Ring
Galette de Gannat
Gâteau de Gannat
Bovril and Cheese Loaf
Cheddar Cheese
Pain Battu au Fromage
Shortbread
Rye Braid with Brie
Potato Breads
Sister Jennie's
Potato
Potato Starter White
Irish Freckle
Vegetable Breads
Onion Lover's
Pumpkin-Walnut
Carrot
Tomato-Caraway
Onion Twist
Zucchini-Basil
Tomato-Cheese
Marbled
Pain au Rhubarbe
Pain d'Ail
Herb And Spice Breads
Flatbread with Raisins
Pepper Spice
Savory
Six Herbs
Whole-Wheat Herb
Pesto
Dilly Casserole
Briarpatch Herb
Sage and Celery
Pain de Provence
Butter-Beer Batter
Minted
Yogurt
North African Coriander
Cumin
Pain d'Epice
Swedish
Cardamom Braid
Orange-Cinnamon Swirl
Rosemary-Garlic
Fruit and Nut Breads
Hana Banana-Nut
Blueberry-Pecan
Chopped Apple
Lemon Nut
Coconut-Banana
Nubby Peanut
Lemon Rich Tea Loaf
Cranberry-Nut
Glazed Raisin
Selkirk Bannock
Honey-Pineapple
German Raisin
Vel's Date
Apricot-Nut
Raisin-Nut
Raisin-Orange
Orange-Nut
Orange
Cherry-Pecan
Loyalist
Pain aux Noix
German Fruit
Peanut Butter-Beer
Bran-Date Deluxe
Familia-Raisin
Peanut Batter
Raisin Coffee Cake
Italian Olive
Fresh Strawberry
Little Breads
German Sour Cream Twists
Chinese Steamed Buns
Lenora's Yeast Rolls
Gipfelteig
Petites Galettes Salées
Ka'achei Sumsum
Benne Seed Biscuits
Bialys
Gâteaux au Poivre
Honey-Bran
Muffins
Mother's Biscuits
Kaiser Rolls
Pumpernickel with Cheese Heart
Grandmother's Southern Biscuits
Beaten Biscuits
Lithuanian Bacon Buns
Hot Cross Buns
Jo Goldenberg's Bagels
Celery Seed Rolls/Buns
Angel Biscuits
Mrs Macnab's Scones
Sour Skons
Pogácsa
English Muffins
Buttery Rowies
Almond-Bran Muffins
Blueberry-Lemon Muffins
Sopaipillas
Popovers
Pikelets and Crumpets
Bath Buns
Egg Shell Rolls
Chelsea Buns
Oliebollen
Feta Biscuits
The Hamburger Bun
Special Breads
Cornell
Sausage
Pulled
Hobo
Squaw
Croutons
Pain Perdu (Lost)
Bacon Batter
Tea Brack
Cherry-Studded Scone
Babka
Pompe aux Gratons
Shredded Wheat and Molasses
Gluten
Pain de Mariage
Pain au Riz
Pain Rapide au Chocolat
Thrill of Discovery
Paris: Pain Hawaiien Fauchon
Brittany: Monsieur Monfort's French Bread
Angoulême: Brioche Vendeenne
S.S. France: Petits Pains
Wichtrach: Weggliteig
Pella, Iowa: Currant Bread with Almonds
Batavia., Illinois: Limpa
Hermann, Missouri: Kaffee Kuchen
Ste. Genevieve, Missouri: Black Walnut Bread
The Elegant Croissant and Brioche
French Croissant
Brioche Dough with Starter
Brioche Dough without Starter
Processor Brioche Dough
Le Havre
Cheese/Raisin
à Tête
Camembert
aux Pruneaux
Croissant Brioche
Mousseline
Petits Pains au Chocolat
Flat and Pocket Breads
Pita
Lavash (Crisp) Lavash (Soft)
Pizza Rustica
Naan
Norwegian Flatbread
Middle Eastern Flathread
Crackers
Plain Soda
Onion
Sesame
Swedish Oatmeal
Rich
Cheddar Cheese
Lil's Ice-Water
Storing and Freezing
What Went Wrong -- and How to Make It Right
Standard Weights and Measures
Baking for Dogs
Homemade Oven
A Recipe for Baker's Clay
Index