Ebook Download Rustic European Breads: From Your Bread Machine, by Linda West Eckhardt
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Rustic European Breads: From Your Bread Machine, by Linda West Eckhardt
Ebook Download Rustic European Breads: From Your Bread Machine, by Linda West Eckhardt
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From the Publisher
From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now! With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven. With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery.
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From the Inside Flap
From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine.Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now!With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven.With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery.
Read more
Product details
Hardcover: 352 pages
Publisher: Doubleday; 1st edition (September 1995)
Language: English
ISBN-10: 0385477775
ISBN-13: 978-0385477772
Product Dimensions:
8.3 x 1.2 x 9.6 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#633,007 in Books (See Top 100 in Books)
Authentic recipes for European-style artisan breads. Worth having in case you're in the mood to make them. Complex doughs are prepared entirely in the bread machine, but loaves are finished in the oven. Detailed introductory information and instructions are easy to follow.Published in 1995, info given on bread machine brands is obsolete and I don't know if all of the recommended suppliers are still in business. The only reason I gave this excellent book 4 stars instead of 5 is because, aside from the dust jacket, it lacks color photographs. All it has are a few pale sketches, but it remains a must-have on the subject..
After getting a used bread machine and making a few standard loaves, I wanted to branch out to something a bit more creative. This book is the best I've seen on how to get amazing bread that looks hand-made and feels just a little bit like cheating!Yes, many recipes require you to 'start' a yeast mix a day or more beforehand. The one-day-before ones aren't actually that difficult - just put in a few ingredients overnight, then finish the bread the next morning in time for your dinner party that night!But for every complex recipe there are several others that are dead simple - make dough, shape dough, rest dough, bake dough. I've settled onto about half-dozen recipes that are my favourites, but there's enough variety in there that everyone will find a different favourite. It also branches out into focaccias, bread sticks, rolls and sweet breads.If all you want is to learn some new recipes but make and bake it all in your bread machine, this is not the book for you. But if you want to stretch your creative muscles and experiment with shaping your own fancy loaves, this book is well worth it.
Although most of the time the machine is set on "dough", it is ideal for anyone with arthritis, or strength issues. Many people are unable to even use a hand-held mixer for a variety of health issues. I enjoy the concepts as much as the recipes. I'm not afraid to tinker with recipes, nor am I afraid of failure. I'm among those who are sick of eating bread that tastes like sliced pablum. This book gives alternatives that anyone can use.
I don't have much baking experience, so I find the process intimidating. That's why I bought a bread machine. But while I have tried out some of the recipes in this book that are set-and-forget (Pane al cioccolato, polenta bread) with good results, I am increasingly inspired to try the recipes that use the dough setting and require you to shape the bread. I had especially good results with the focaccia (the Italian olive oil bread dough was so wet that I couldn't shape it into a ball). I hope to gain more experience and expertise.
Even though this book says for bread machines...most of the recipes are cooked in the oven. But for the most part...that's okay because the bread is good and excellent in some cases. You do have to watch the dough cycle in your bread machine more than I would have liked....but the authors tell you that. You have to watch for too dry or too wet dough. As a novice I wasn't sure what it should be like, even though the authors tell you. You have to develop a skill for what that's like. I hope to develop more skills to be able to try more of these recipes.Bread machines don't usually produce "rustic" types of breads...this is one way to accomplish this.
This book boggles the mind! It contains, not only recipes, but information covering just about everything you EVER wanted to know about it. From ingredients such as flour and eggs, to yeast and starters (including several used for yummy French breads) and a wide variety of recipes. This book is going on the shelf above my bread machine!
The cook book is not at all what I expected. Almost none of the recipes can be finished in the bread machine. Basically you need the bread machine for kneading and rising and then take the dough out of the machine for finishing touches and baking. I doubt that I will bake any of the recipes.
I checked this book out of the library years ago and had so many successful results that I finally bought the book. It's a great reference book as well as offering a very reliable variety of recipes. My sons are now making their own bread and I just bought another one as a gift to continue the family legacy.
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