9 edition of Bernard Clayton"s new complete book of breads found in the catalog.
|Other titles||New complete book of breads|
|Statement||Bernard Clayton, Jr. ; working drawings by Donnie Cameron.|
|LC Classifications||TX769 .C5328 2003|
|The Physical Object|
|Pagination||xv, 685 p. :|
|Number of Pages||685|
|LC Control Number||2003045473|
I'll update this if I get closer to the original intent. Before you throw your rolling pins at me male and female readers alike Formica is a good surface, but it can be scratched with a knife or dough scraper. Clayton revised of the original recipes and added more with these new ingredients and equipment in mind. That said, there is a lot of variability in weight between one cup of flour and another, and baking is more dependent on accurate measurements of ingredients than other types of cooking, so for consistency's sake I prefer recording recipes by weight as well as by volume.
Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. It is not a cutting block! There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. Overall, I also have to say that the recipes in this book are more appealing to me. ISBN 10 Or am I just being too hard on Hensberger because I find the fonts in her book annoying?
This is for accessibility to the average home baker that makes up the book's intended audience, so it's not a bad thing. Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right. Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right. A table of maple is my preference, but it must be cleaned thoroughly after each batch of dough.
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For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone. Knead it with force, slam it down on the board. ISBN 10 As I mentioned in her review, the vibe I get from her is one of disappointment every time the reader dares to sully her recipe by substituting an inferior ingredient.
Feb 15, V Anastassiou rated it liked it I very much like the breadth of recipes collected and offered by the author. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few.
This recipe provided an enjoyable loaf with the rye-oats-barley mixture with a bit of flaxseed added Beating it helps develop gluten.
In general, I am very fond of it: there are a lot of interesting, simple recipes in it and the book is easy to read.
Stainless steel is very good. Much of the language used to describe artisan breads reeks of masculinity: these are robust, hearty breads. It occasionally shows its age first published inbut it is easy enough for today's reader to figure out on his or her own when 30 seconds in the microwave can be substituted for 5 minutes heating in a small saucepan.
He has been writing cookbooks for more than thirty years. When Mr. It's like the Lord's Prayer says: "Give us this day our daily bread," not "Give us this day a pumpkin brioche that'll really knock the socks off our brunch guests. Next time I would make the loaf as written, or err on the side of underbaking it as muffins.
Several recipes call for shortening, which I don't use. The book not only provides instructions in the preface for kneading by hand, in a mixer, and in a food processor, but also repeats these instructions with slight modifications for each recipe.
One recipe to recreate it that I have found contains rolled rye flakes, regular rolled oats, rolled barley and oat bran in a ratio.
I used butter instead of the shortening the recipe calls for. In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads.
A table of maple is my preference, but it must be cleaned thoroughly after each batch of dough. Molasses wheat bread radishseed on October 27, This is a nice, soft-textured bread with a good wheaty flavor and a hint of molasses.
Before you throw your rolling pins at me male and female readers alike Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones.
I've only baked three or four of the recipes in it, but I definitely like this book. Clayton revised of the original recipes and added more with these new ingredients and equipment in mind.
Or am I just being too hard on Hensberger because I find the fonts in her book annoying? With enough experience, though, you get a feel for the appropriate texture of the dough, so this is not a dealbreaker. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one.Buy Bernard Clayton's New Complete Book of Breads by Bernard Clayton online at Alibris.
We have new and used copies available, in 3 editions - starting at $ Shop now.5/5(4). Jun 13, · But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took.
Get this from a library! Bernard Clayton's new complete book of breads. [Bernard Clayton] -- "First published inBernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures.
Download Full Book in PDF, EPUB, Mobi and All Ebook Format. Also, You Can Read Online Full Book Search Results for “bernard-claytons-new-complete-book-of-breads” – Free eBooks PDF. There's nothing like the sight of bread dough rising in a bowl, or the smell of some freshly baked loaves coming out of the oven.
Expand your bread-baking repertoire with award-winning author Bernard Clayton Jr.'s The New Complete Book of Breads, the 30th edition of this classic, exhaustive work. Divided into different types of bread, there are sections for white, bran, whole-wheat, rye Pages: I recently found a copy of Bernard Clayton's New Complete Book of Breads at the local library.
I've only baked three or four of the recipes in it, but I definitely like this book. Most interesting is how much this book reminds me of Beth Hensperger's Bread Bible: it is a collection of hundred or so recipes; it's much more a recipe book than a technique book and doesn't really get into.