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Paperback: 9780812969672, Upd sub edition (Random House Inc, September 1, 2003), cover price $23.00; and 9780394724348, Random House Inc, October 1, 1985, cover price $23.00
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
A revised guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts, and includes a new section on bread machines and original recipes. Original. 15,000 first printing.
- The New Laurel's Kitchen
- Peter Reinhart's Whole Grain Breads
- Whole Grain Breads by Machine or Hand
- Flour Power
Product Description: The Laurelâs 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 Laurelâs Kitchen is famous.
New research proves what weâve known all along: Eating whole grains really is better for your health! Here, the switch from âwhiteâ is made fun and easy.
Like a good friend, the âLoaf for Learningâ tutorial guides you step-by-step through the baking process. Youâll make perfect loaves every time, right from the start.
Here youâll find recipes for everythingâfrom chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Breadâall with clear explanations and helpful woodcut illustrations.
The brand-new chapter on bread machines teaches you to make light âelectricâ 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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