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    RecipesManiac.com   >   Baking Cookbooks   >   Bread

       
     

    Bread Cookbooks and Recipes


    Bread 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".

      Baguette

    • 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.

      Blaa - Soft white bread rolls from Waterford City, Ireland

    • 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.
    Tortilla



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    Master The Art Of Bread Making - The Easy Guide To Better Bread

    Master The Art Of Bread Making - The Easy Guide To Better Bread

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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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    Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

    By Ken Forkish

    Ten Speed Press
    Released: 2012-09-18
    Hardcover (272 pages)

    Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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    • Ten Speed Press
    Product Description:
    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.

    Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads

    By Bonnie Ohara

    Rockridge Press
    Released: 2018-10-23
    Paperback (176 pages)

    Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads
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    Product Description:

    Bread Baking for Beginners offers the easiest tutorials and recipes to make every bread lover into a home baker.

    Flour, yeast, water, and salt ―even with the simplest of ingredients, making homemade bread can be a daunting task if you’ve never done it before. From total scratch to your first batch, Bread Baking for Beginners offers simple, user-friendly tutorials and recipes to mix, knead, and enjoy freshly baked loaves at home.

    Bonnie Ohara, a self-taught baker who runs a micro-bakery out of her own kitchen, preps home cooks with clear explanations of the bread making process and basic techniques. Complete with photographs to help guide you, this bread cookbook offers 32 recipes for kneaded breads, no-knead breads, and enriched breads that prove you can bake your bread, and eat it too.

    From mixing ingredients to taking your first loaf out of the oven, this bread cookbook shows new bakers how to do it all with:

    • An essential introduction that thoroughly explains the bread making process, popular techniques, and basic equipment to stock your kitchen with
    • Master recipe tutorials that accompany each chapter with a basic recipe formula, and progressively introduce new techniques as you advance through the recipes
    • 32 fool-proof recipes that range from savory to sweet breads, and include Focaccia, Pizza, Whole Grains, Brioche, Challah, Sourdough, and more!

    When you’re ready to get your hands floury, Bread Baking for Beginners serves up the recipes and tutorials you need to bring the aroma of perfectly baked loaves to your home.

    Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)

    By Chad Robertson

    Chronicle Books
    Hardcover (304 pages)

    Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
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    • Chronicle Books CA
    Product Description:

    The Tartine Way - Not all bread is created equal



    "...The most beautiful bread book yet published..." – The New York Times

    Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt 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 bread science 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, Chad's partner in work and life, and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread! Additional categories for this book include:
    • Baking Books
    • Baking Recipe Books
    • Baking Cook Books
    • Bread Recipe Books

    Baking at République: Masterful Techniques and Recipes

    By Margarita Manzke

    Lorena Jones Books
    Released: 2019-04-02
    Hardcover (272 pages)

    Baking at République: Masterful Techniques and Recipes
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    Product Description:
    A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home.

    For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.

    The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

    By Jeff Hertzberg M.D.

    Thomas Dunne Books
    Released: 2013-10-22
    Hardcover (400 pages)

    The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
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    • Thomas Dunne Books
    Product Description:

    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.

    Bake from Scratch (Vol 3): Artisan Recipes for the Home Baker

    83 Press
    Released: 2019-03-15
    Hardcover (400 pages)

    Bake from Scratch (Vol 3): Artisan Recipes for the Home Baker
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    Product Description:

    Bake from Scratch is back in a new volume and it's huge! The 400+ pages are packed with delicious recipes that are sure to bring out the baker in all of us! This collection of recipes encompasses everything from the art of the Southern biscuit to a birthday cake blowout. Inside this hardcover volume featuring every baked good from the third year of Bake from Scratch magazine, you will find pages upon pages of quick breads and yeast breads, Bundt cakes and layer cakes, pastries, cookies, and more. With step-by-step technique tutorials and professional tips from our test kitchen, it’s the home baker’s ultimate resource and the essential guide to bringing artisan baking to your kitchen. Stunning full-color photography accompanies every recipe. Recipes are fall all baking skill levels.

    The Great British Bake Off Big Book of Baking

    By Linda Collister

    BBC BOOKS
    Released: 2014-09-23
    Hardcover (320 pages)

    The Great British Bake Off Big Book of Baking
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    • BBC BOOKS
    Product Description:
    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.

    Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading

    By Emilie Raffa

    Page Street Publishing
    Released: 2017-10-24
    Paperback (208 pages)

    Artisan Sourdough Made Simple: A Beginner s Guide to Delicious Handcrafted Bread with Minimal Kneading
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    Product Description:

    Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist.

    With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion―often enough for people who are sensitive to gluten―and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos.

    The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

    By Ken Forkish

    Random House USA Inc
    Released: 2016-04-19
    Hardcover (256 pages)

    The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
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    • Random House USA Inc
    Product Description:
    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.

    Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia

    By Peter Reinhart

    Ten Speed Press
    Released: 2019-05-14
    Hardcover (192 pages)

    Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia
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    Product Description:
    An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.

    This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.

    America's Restaurant Recipes

     
     


     
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