A very delectable array of variation on basic bread, grain breads, little breads, muffins and rolls. Also has Essence breads and their sweet butters. Exotic breads and crackers as well as sovory bread dishes, and decorative breads.
A must for a bread baker!!
In this volume Olney begins with a vivid account of the sensations of breadmaking--the feel of dough and the exertions of kneading--then launches into a dazzling collection of 139 recipes. There are breads you thought only an expert French baker could shape (like the artichoke); woven multicolored breads; sourdough and salt-risen breads; loaves made of unusual grains (like popcorn bread and true Scottish oat cakes); muffins and biscuits; the world's largest hamburger bun; "essence" breads of Olney's invention that star, say, pear or red pepper and are accompanied by compound butters; sweet breads; exotic breads; and, when you think there's no more to be explored, bread dishes like gratin au pain and bread pate. Olney's methods aren't always orthodox, but they are wise and should guarantee a lifetime of well-made loaves.
Every recipe I tried from this book got compliments from family and friends. I agree with them. The biggest compliment is when there is nothing left on the plate. There are notes on the side of each page, from the author, that begins each recipe. Some are hints and others tell about the bread. I enjoyed the notes as you feel as though the author is talking to you and you become friends because you can rely on her recipes. Plus who doesn't like feeling like a great baker when you bring these breads to the table.