Favorite bread books

[junietoo]

I feel the need to buy a new bread cookbook. I already own the Village Baker, Baking with Julia, and a variety of bread machine books. I was thinking about Bread Alone or the Bread Bible.

I've been baking traditional loaves for a couple of years -- sourdough and country rounds, for example. But I want to get more deeply into the whys and wherefores. I know what makes a good loaf, but what escapes me is how to make a consistently excellent loaf that you want to cry for the joy of it.

All you long-time bread bakers out there...what are your favorites?

[funnybone]

I only make bread in the bread machine, so I tend to get most of my recipes from the book that came with the machine, or from the web. In the past, I have gone to the library and checked out a couple of books. I find that most bread books have more recipes than I wouldn't make as opposed to those that I would.

[jazzcat]

This is not about bread cookbooks, but thought it may be a good place to ask the question. How long does homemade bread usually keep? I ask because it's just two of us and we may not always polish it off in a day or two.

[michelern]

jazzcat- it is only my DH and myself and we use our breadmaker to make bread all of the time. We never buy bread anymore. We usually eat off of a loaf of bread 3-4 days. Usually by the fourth day it is starting to get a little firm, but nothing a few seconds in the microwave can't take care of. Plus....a loaf of bread from the breadmaker isn't as big as ones from the store, or big loaf pans of homemade bread. I'm not sure what type of bread you are questioning...breadmaker vs. homemade......

[Karen from VA]

Out of several breadmaking books on my shelf, my two favorites are "Bernard Clayton's New Complete Book of Breads" and my newest one "Whole Grain Breads by Machine or Hand" by Beatrice Ojakangas (perhaps my "most" favorite). Both give directions for mixing by hand or mixer, food processor and bread machine and have dozens and dozens of recipes. My favorite method is with a Kitchen Aid mixer. It makes awesome loaves. My luck with the food processor method is kind of "iffy" and I don't have (or want) a bread machine.

Karen

[RunnerKim]

If you really want to get details you might check out Reinhardt's (Brother Juniper) Crust & Crumb: Master Formulas for Serious Bakers. It's very into "World-Class" artisan breads.
I also really like Ultimate Bread which is perhaps more a beginner's hand-made bread book but it has great pictures (showing the before and after of different glazes; baking tools) and has international recipes.

Kim

Whatever bread I don't think will get eaten within a couple of days, I freeze (slicing first so I can thaw just what I want). If there's no/little fat in the bread it will go stale faster. I keep most breads in a ziploc bag once its completely cool - unless it has a crispy crust (French bread) then I just turn it cut side down on the cutting board.

Kim

[KimKelly]

I second the recommendations for Crust and Crumb. This is a "serious" bread book and will fill you in on a number of the hows and whys of bread making. I have to admit that I have not finished it yet, but I have learned so much from it. I also have the Bread Bible and have used it often. If you are interested in a more simple bread machine book I would suggest "Bread Machine Magic". I have really enjoyed this one for the times when I'm short of time.

Kim

[Beth]

I have several, but my favorite is Bernard Clayton's Complete Book of Breads. Beth Hensberger has several books also (I have Bread). The Book of Bread by Judith and Evan Jones, The Wooden Spoon Bread Book and The Italian Baker by Carol Field are all good additions.

[junietoo]

Thanks, everyone, for your good suggestions. I think I'll have to take a look at Crust and Crumb.

jazzcat: it really depends on the type of bread as to its keeping qualities. A loaf of "mixed starter" bread that takes a couple of days to mix, raise and bake will keep for 3 days, cut-side-down on our kitchen counter and still be quite pleasant. After that, it gets eaten as toast or put into "my big bag in the freezer for bread pudding" (as in: "Zach, take that downstairs and put it in ...")

If sandwich bread is the loaf of the day, it goes into a plastic bag, and, if sliced, right into the freezer. We find that homemade sandwich bread has a very short shelf life for untoasted sandwiches -- it gets dry.

[MrsReber]

I have 2 bread machine cookbooks by Margie (or Marjorie?) Lambert. I find lots of good recipes in there- some are fully cooked in the bread machine and others are baked in the oven after the dough is made in the machine. I have had lots of luck with those recipes.

[Sara Emily]

I have a NUMBER (I'm not admitting to how many!!!) bread books, INCLUDING Bread Alone and Brother Juniper's book, which I truly enjoy. Are you familiar with Nancy Silverton? She is an American chef who went to Europe to study their breadmaking techniques, and wrote a cookbook on Breads From the LaBrea Bakery. In it, she has a sourdough starter, suitable for loaves or foccacia, that is made by putting a large bunch of dark colored grapes in cheesecloth, and then in a large container with a couple other simple ingredients to make your starter. The natural sugars from the grapes and the natural yeasts produce a SUPERIOR flavor that is a TREAT! It takes about 10 days, but you don't do much of anything to it during that time and IT'S WORTH THE EFFORT!

I dearly LOVE to cook and, for me, breadmaking is my favorite aspect of cooking - the most satisfying in many ways that I cannot fully verbalize yet. I'm not a fan of bread machines, although that's just a matter of personal choice. Good luck on finding the breads that SCREAM OUT to you to be savored and devoured!!! http://www.cookinglight.com/bbs/smile.gif

[junietoo]

Thanks, Sara Emily. I have read of the LaBrea book, but never picked it up to browse. I'll have to do that.

As for the grapes idea, I've looked into that and was going to do it this last winter, but never got around to it. I have a starter I've nutured for a couple of years, but I was intrigued by the grapes thing. I'll do it one day (or 10 days, actually http://www.cookinglight.com/bbs/wink.gif )

[Beth]

Sara Emily, thanks for your post. I have seen that book, but not read through it. I may have to try the grape starter too...maybe a summer science project with the kids. Can my fridge keep 2 starters?

[Curleytop]

My newest (not yet tried) is NO NEED TO KNEAD by Suzanne Dunaway. This is a completely new concept in baking bread. She is the owner of BUONA FORCHETTA a great restaurant. Her breads are "Filoncino" are they take only 90 minutes! No breadmachine!
I have been too busy to try it yet, but a few weeks ago the LA times featured a recipe based on her style of baking and it looked wonderful. Maybe this weekend! Just took out some of my 3 seed sourdough from the oven. This is a staple in my house. I make the dough in the BM and then do everything else by hand, bake the loaves in my two oblong clay bakers! Turn out a nice crunchy crust.

[This message has been edited by Curleytop (edited 03-30-2001).]

[funnybone]

There is a website that is informative, from what I hear (I have visited it a couple of times) www.betterbaking.com (http://www.betterbaking.com) and they have a list of books they recommend plus all kinds of other info. It may be a Canadian website.