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The crust, the texture, the aroma, the taste — a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas’s classic bread-making book.
Whether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads.
With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.
ASIN : B00660UH56
Publisher : Univ Of Minnesota Press; First edition (August 21, 2002)
Publication date : August 21, 2002
Language : English
File size : 5464 KB
Text-to-Speech : Not enabled
Enhanced typesetting : Not Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Sticky notes : Not Enabled
Print length : 368 pages
