Average Reviews:
(More customer reviews)This is one of the three bread books to which I regularly refer (I'm on my second copy!). Grinding my own grains and baking has been a hobby for twenty-five years. I've never come across a book as well suited to a beginner. I wish it had been around when I started!
There are many whole-grain baking books out there. So many of them are too radical for the average person. I've had books that state that only sourdough can be used for leavening, that baking powder and yeast are 'dishonest'. I've had books that categorically state that the only way to produce whole grain flour is by stone mill or grinder (not true). I've had books that use esoteric ingredients for bread not available to the average home cook.
Laurel eschews dogmatic arguments about whole grain baking. She acknowledges that we all have busy daily schedules with families and work. Better than any whole grain book I've seen, she illustrates that whole grain baking can become an integrated part of a working person's life. Her recipes, particularly those for daily loaves, are reliable. As she states, in the 'old' days some of our loaves would work, some wouldn't. We've learned better, and she illustrates how.
In addition to her recipes, the writing style of the book reminds me of 'Laurel's Kitchen', her all-around vegetarian cookbook. For the beginner, there is a very useful guide to the different ingredients of bread, and the different utensils and appliances available.
Several years after its release, this cookbook remains the most practical and useful guide to whole-grain cooking. Highly recommended.
Click Here to see more reviews about: The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
The Laurel's Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel's Kitchen is famous.New research proves what we've known all along: Eating whole grains really is better for your health! Here, the switch from "white" is made fun and easy.Like a good friend, the "Loaf for Learning" tutorial guides you step-by-step through the baking process. You'll make perfect loaves every time, right from the start.Here you'll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.The brand-new chapter on bread machines teaches you to make light "electric" loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.
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