In the twenty years since the publication of "The Complete Book of Breads" new equipment and products have revolutionized the kitchen. With a food processor, or a heavy-duty mixer equipped with a dough hook, a home-baked loaf can be produced in a fraction of the time previously required, and with little effort as well. The easy availability of fast-acting yeasts, bread flora, and other specialty products has also broadened the possibilities.
These changes were part of the inspiration for the much-needed "New Camplete Book of Breads; " 200 of the recipes from the original book appear here, all revised with the modern cook, modern equipment, and marvelous products in mind. Beyond the updated recipes, master baker Bernard Clayton also includes 100 new recipes, which are the result of ongoing research, further travels, and the generosity of fans and friends. For each recipe, Clayton also gives instructions for using either the mixer or the food processor and takes into account the shorter time needed for fast-acting yeasts.
The "New Complete Book of Breads" offers an incredible range of variety, nearly, enough to supply a different kind of bread for a year of baking days. Here are wheat breads -- Honey-Lemon, Walnut, Buttermilk; a variety of sourdough breads; all manner of corn breads; breads flavored with herbs and spices or enriched with cheeses; and all the favorite "little" breads -- Kaiser Rolls, Mother's Biscuits, English Muffins, and Popovers. For the baker who observes the seasons and the holidays with a fresh loaf, there are Challah, Barm Brack, and Panettone; there are also delectable breads rich with nuts and fruits, such as Cherry-Pecan, Italian Olive, andHoney-Pineapple.
Here is the ultimate bread book, an indispensable reference for professional bakers and home cooks alike.