Baking Real Bread (Paperback)

“Sure to nourish body, mind, and spirit”
―Edmund Espe Brown, The Tassajara Bread Book

This is a fully revised second edition of the ever-popular Baking Bread with Children, first published in 2008. Share the magic of baking, with family-friendly recipes and a whole chapter on gluten-free recipes. These family-friendly, easy-to-follow recipes turn flour, water, salt, and yeast into a variety of delicious breads. Warren Lee Cohen also offers advice on nutrition and wheat sensitivities, as well as tips on rebuilding the local bread economy and building a real bread culture―from farm to plate, growing healthy wheat, heritage wheats, fresh grains, artisan bakeries, home milled flour, and supporting artisan bakeries.

Share the magic of baking with children―they love seasoning time in the kitchen with world stories, songs, and poems that celebrate bread and knead the imagination. Get started with recipes for beginners and work up to amazing cinnamon rolls.

Fully updated and now in color.

Warren Lee Cohen has baked for over 40 years with his family, taught baking workshops, sculpted in bread and built bread ovens. He teaches at Toronto Waldorf (Rudolf Steiner) School, where children start baking in kindergarten, grow wheat at age nine- from planting to harvesting, milling and baking.

Tom Herbert is a baker, food-quality champion, and co-founder of the community restaurant The Long Table CIC. With his wife Anna, he opened Hobbs House Bakery CIC in Nailsworth, Gloucestershire, UK, where they live with their four children. His books include Do Wild Baking. He is a fellow at University of Gloucestershire and an ambassador for Tearfund International.