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Synopsis
Bread machines are once again gaining in popularity, and artisan bread is the hottest "new" bread.
The latest bread machines allow even the most inexperienced home cook to successfully bake bread every time. Now a loaf of bread -- that actually looks like a loaf -- can be made right in the bread machine. In her new book, Judith Fertig combines the convenience of the bread machine with the huge resurgence of interest in the time-honored tradition of artisan breads.
The 250 recipes in this book use the bread machine to create signature breads from around the world, including:
- Classic white breads
- Whole-grain breads
- Flavored breads
- Sourdough breads
- Flatbreads and pizzas
- Gluten-free breads
- Sweet breads
- Savory rolls
- Sweet rolls
- Festive breads
The Artisan Bread Machine also includes a comprehensive section on how to work with various types of flours, such as doppio zero, sorghum, white whole-wheat and durum flours, as well as other special bread-baking ingredients that are now on the market. The book features trouble-shooting tips and techniques throughout and handy, easy-to-follow information on baking techniques using bread machines.
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About the Author
Judith Fertig is a food writer, recipe developer and best-selling author. The author of 200 Best Fast and Easy Artisan Breads and many other cookbooks, she's been featured on the Food Network and in USA Today and the New York Times. She lives in Kansas City, Missouri.
"About this title" may belong to another edition of this title.
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The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas
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