My recipes include classic as well as creatively new breads.
My book offers four simple ways to mix the dough to bake in the bread machine or in the oven. Recipes are offered in three sizes, small "sampler", medium "regular", or party size "large". There are many delicious recipes using "yesterday's bread" for snacks, spreads, sandwiches, salads and main dishes. Try grainy "Finnish Rye" or spicy, fruity, nutty "Cinnamon Raisin Nut Wheat Bread" to start. --This text refers to an out of print or unavailable edition of this title.
whole grain Breads by machine or hand The popularity of bread machines alone speaks to the growing interest in homemade breadmaking, a pleasure that for a time appeared to have fallen by the wayside. The convenience of a bread machine and food processor is certainly desirable with today's busy lifestyles, particularly as it also affords the pleasant homey smells of baking bread to permeate the kitchen. However, many also still enjoy the artistry of a hand–shaped loaf, as well as the satisfaction that comes from kneading the dough by hand, the almost miraculous creation of a delicious food product from the mere combination of flour, liquid, and yeast. And even more are those who can truly enjoy both methods, with the machine ready when pressed for time, and a desire for the more traditional method on a lazy afternoon. Whole Grain Breads by Machine or Hand will take all readers, regardless of what equipment they have, step–by–step through everything they will need to know in order to make their own delicious whole grain breads by hand, electric mixer, food processor, or bread machine. The subtleties of each method are explained in every recipe, ensuring perfect results every time. From sourdoughs to coffee breads to your standard sandwich–building fare, here is everything the expert and novice baker needs to enjoy the pleasures of fresh homemade bread. Everyone knows that whole grains make great health sense, and now anyone can use them to create flavors to enjoy again and again. The book is organized by type of bread, with recipes ranging from Whole Wheat Raisin Nut Bread, to Caraway–Onion Rye Bread, to Finnish Cardamom Coffee Braid. All feature information on the origin of the recipe, its historic uses, as well as serving tips. This book speaks to bakers of all skill levels, from the seasoned baker looking for new ideas to the beginner who needs to know what to do at each step of the breadmaking process. Special recipes offer ideas on how to serve the finished breads, as well as what to do with yesterday's stale bread. Whole Grain Breads by Machine or Hand is truly the last book on the subject that anyone will ever need. Visit us online at www.mgr.com --This text refers to an out of print or unavailable edition of this title.See all Product Description