Rustic European Breads from Your Bread Machine

Rustic European Breads from Your Bread Machine

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by Linda West Eckhardt, Diana C. Butts
     
 

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From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine.

Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating

Overview

From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine.

Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now!

With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven.

With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Spelt burgers, spelt dumplings and spelt coffee are among the surprises in The Spelt Cookbook: Cooking with Nature's Grain for Life, an October title from Avery Publishing. Author Helga Hughes, a health and food writer, explains why this flavorful, little-known grain fell out of favor during the Industrial Revolution and offers 175 recipes to promote its acceptance as a foodstuff full of nutrition and nut-like taste. ($14.95 paper, 198p ISBN 0-89529-696-9) Linda West Eckhardt and Diana Collingwood Butts, the authors of Bread in Half the Time, strike again with new ways to achieve time-honored ends. In Rustic European Breads from Your Bread Machine, coming from Doubleday in September, they teach how to make 100 or so hearty kinds of bread using a bread machine's dough cycle, shaping by hand and baking in a home oven. Dark breads, wheat breads, flatbreads, bagels, baguettes and more. Mail order sources are included. ($25 336p ISBN 0-385-47777-5)

Product Details

ISBN-13:
9780385477772
Publisher:
Potter/Ten Speed/Harmony
Publication date:
02/24/1997
Edition description:
1st ed
Pages:
352
Product dimensions:
8.34(w) x 9.55(h) x 1.15(d)

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Rustic European Breads from Your Bread Machine 5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
If you appreciate REAL bread (for example if you grew up in europe) and you have a busy life, then here's my advice: Invest in a bread machine and this book!! With a little bit of planning you can eat chewy, fibrous, organic, NON-SWEET bread every day of the week without too much effort. All you have to learn is how to time the risings to your lifestyle. If it is out of print (it seems to be) - PLEASE BRING IT BACK!!
Guest More than 1 year ago
This cookbook is great! No more bland bread worse than you get at the supermarket. This has a nice combination of super-simple 'cook in the machine' breads and more involved 'dough cycle only' recipes. The first recipe I tried turned out a wonderful, chewy, flavorful loaf. BUY THIS if you want to simplify your life a bit with the convenience of a bread machine, but can't stand the thought of another boring loaf.