‘Bread’ serves up knead-to-know basics

If the key to your loved one’s heart is carbs, then I have a book for you!

Nothing tastes better than warm bread from the oven, and it smells delicious as its cooking too. If you are like me and afraid to make bread due to many failed attempts in the past, the book “Bread: A Beginners Guide to Bread Making” is a perfect fit.

This book walks home bakers through the bread basics, from flour differences to yeast and feeding it and all the tools that are needed. The beginning even gives some recommendations for a very basic loaf — Farmhouse White or Butter-Top Bread, to get used to mixing, kneading and proofing. Then once the basics are mastered, bakers can branch out into more difficult breads, like Pretzel Bread, Croissants, Braided Babka and all sorts of breads from around the world, like Armenian Flatbread, Flour Tortillas, Ethiopian Injera, Naan, Pita Bread and more. There are also recipes for Buttermilk Buns, Hot Dog Buns, Bagels, Sourdough Hoagie Rolls, Sea Salt Breadsticks, Popovers and more. And when you want a sweet bread, try Pain au Chocolat, Orange-Vanilla Buns, Bread Machine Chocolate-Marshmallow Bread or Brown Sugar-Apple Bread.

Even for a bread novice like me, I made Butter-Top Bread twice — and forgot to put the butter on the top of the bread once! — and still managed to make puffy and delicious bread, which is a step up from when I would make bread and it would never rise.

After a few more tries of the basics, I’d like to move on to making a family favorite, naan, so we will see how that goes!

“Bread” is published by Adams Media. It is $17.99.

Contact Amy Phelps at aphelps@newsandsentinel.com.


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