The Bread Bible: 300 Favorite Recipes

Front Cover
Chronicle Books, Oct 14, 2004 - Cooking - 496 pages
The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." -Chicago Tribune
 

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LibraryThing Review

User Review  - littlel - LibraryThing

A great resource, with good recipes that can sometimes be unreliable. We have also spotted some discrepancies where the ingredients in the list and cooking instructions don't match! Otherwise most of the recipes we've tried have so far been winners. Read full review

LibraryThing Review

User Review  - dianaleez - LibraryThing

These are great breads: relatively simple to make with absolutely great doughs. If you bake much bread, you will recognize the wonderful quality of her dough - firm, easy to handle, with that ... Read full review

Contents

I
13
II
17
III
34
IV
42
V
43
VI
46
VII
50
VIII
52
CXXX
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CXXXI
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CXXXII
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CXXXIII
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CXXXIV
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CXXXV
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CXXXVI
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CXXXVII
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IX
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XI
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XII
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XIII
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XIV
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XV
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XVI
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XVII
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XVIII
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XL
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XLI
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L
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LIII
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LIV
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LXX
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LXXVIII
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LXXIX
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LXXX
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LXXXI
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LXXXII
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LXXXIV
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LXXXV
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LXXXVI
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LXXXVII
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LXXXVIII
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LXXXIX
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XC
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XCI
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XCIV
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XCV
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XCVI
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XCVII
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XCVIII
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XCIX
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C
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CI
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CII
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CIII
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CIV
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CV
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CVI
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CVII
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CVIII
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CIX
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CX
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CXI
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CXII
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CXIII
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CXIV
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CXV
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CXVI
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CXVII
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CXVIII
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CXIX
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CXX
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CXXI
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CXXII
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CXXIII
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CXXIV
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CXXV
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CXXVI
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CXXVII
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CXXVIII
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CXXIX
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CXXXVIII
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CXXXIX
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CXL
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CXLI
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CXLII
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CXLIII
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CXLIV
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CXLV
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CXLVI
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CXLVII
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CXLVIII
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CXLIX
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CL
306
CLI
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CLII
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CLIII
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CLIV
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CLV
314
CLVI
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CLVII
316
CLVIII
317
CLIX
318
CLX
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CLXI
320
CLXII
322
CLXIII
323
CLXIV
324
CLXV
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CLXVI
328
CLXVII
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CLXVIII
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CLXIX
331
CLXX
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CLXXI
333
CLXXII
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CLXXIII
335
CLXXIV
336
CLXXV
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CLXXVI
338
CLXXVII
339
CLXXVIII
340
CLXXIX
342
CLXXX
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CLXXXI
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CLXXXII
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CLXXXIII
347
CLXXXIV
348
CLXXXV
349
CLXXXVI
350
CLXXXVII
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CLXXXVIII
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CLXXXIX
355
CXC
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CXCI
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CXCII
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CXCIII
364
CXCIV
366
CXCV
368
CXCVI
370
CXCVII
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CXCVIII
376
CXCIX
378
CC
380
CCI
383
CCII
384
CCIII
386
CCIV
388
CCV
390
CCVI
392
CCVII
394
CCVIII
398
CCIX
399
CCX
400
CCXI
402
CCXII
404
CCXIII
406
CCXIV
408
CCXV
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CCXVI
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CCXVII
411
CCXVIII
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CCXIX
414
CCXX
415
CCXXI
422
CCXXII
423
CCXXIII
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CCXXIV
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CCXXV
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CCXXVI
430
CCXXVII
431
CCXXVIII
432
CCXXIX
434
CCXXX
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CCXXXI
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CCXXXII
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CCXXXIII
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CCXXXIV
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CCXXXV
440
CCXXXVI
441
CCXXXVII
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CCXXXVIII
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CCXXXIX
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CCXL
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CCXLI
449
CCXLII
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CCXLIII
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CCXLIV
453
CCXLV
454
CCXLVI
456
CCXLVII
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CCXLVIII
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CCXLIX
460
CCL
462
CCLI
463
CCLII
465
CCLIII
467
CCLIV
470
CCLV
471
CCLVI
474
CCLVII
496
Copyright

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About the author (2004)

Beth Hensperger is an acclaimed San Francisco Bay Area-based food writer, cooking instructor, and bread maven who has written articles for Cooking Light, Shape, Bon Appetit, and Family Circle magazines among others and pens a weekly baking column in the San Jose Mercury News.

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