The Bread Collection: Recipes for Baking Artisan Bread at Home (The Bake Feed) Hardcover – September 1, 2018 by Brian Hart Hoffman

Description

Author: Hoffman Brian Hart

Brand: 83 Press

Package Dimensions: 24x260x998

Number Of Pages: 200

Release Date: 01-09-2018

Details: Product Description
Bread is the staple of almost every meal―a must-have dinner side, eye-catching dessert, tried and true brunch item, elegant teatime snack. The first all-bread book from Bake from Scratch will be your go-to source for baking artisan bread for years to come.
Welcome to your crash course in sourdough, flaky biscuits, and glorious dinner rolls that will upgrade your breadbasket. Each chapter contains a guide to the techniques mastered in our test kitchen. Learn the must-know secrets of our tastiest twist breads, perfect pull-apart breads, and other endless how-tos that will help you have a lifetime of baking success.
From stunning strawberry-studded cucumber bread to a brilliant cardamom and cinnamon jam-filled Norwegian Julekake, you’ll find some of our favorites for every occasion as well as new recipes we can’t wait for you to bake. So, put down the dough and pick up this book. The Bread Collection is the secret to beautiful loaves, fresh baguettes, and mouthwatering boules you’ve been waiting for. Savor this collection of recipes that have been shared across cultures and centuries, an ode to the simple combination of flour, water, salt, and yeast.
Review
“Despite its appeal, bread baking can intimidate even those who are comfortable in the kitchen: so many factors, so many recipes to choose from. Brian Hart Hoffman, editor-in-chief of
Bake from Scratch magazine, has assembled a mouthwatering batch of classic and innovative bread recipes for
The Bread Collection. Each of the book’s four sections–quick, twist, yeast and pull-apart–has its own stars, such as a recipe for strawberry balsamic muffins or a gorgeous Nutella crunch braid sprinkled with hazelnuts. Some of the time-honored classics–banana bread, Parker House rolls, marbled rye–are here, as are twists on old standbys, such as sweet potato biscuits and pear chai scones. Gorgeously illustrated and packed with tips on key baking techniques like feeding a sourdough starter and rolling out biscuits, Hoffman’s collection lives up to its title and subtitle. Tie on an apron and pass the flour, please. Discover: Brian Hart Hoffman’s first cookbook assembles a delicious batch of bread recipes, from simple muffins to elaborate twisted loaves.” –Katie Noah Gibson, blogger at
Cakes, Tea and Dreams,
STARRED REVIEW,
Shelf Awareness
About the Author
Brian Hart Hoffman, president and chief creative officer of Hoffman Media, oversees the editorial planning and brand direction for all publications and books. Brian has been the driving force behind the launch of
The Cottage Journal,
Bake from Scratch,
Southern Cast Iron, and
Southern Home magazines. In addition to
The Bread Collection, he is the editor of
The Coupe: Celebrating Craft Cocktails and Vintage Collections, and both volumes of
Bake from Scratch: Artisan Recipes for the Home Baker. He lives in Birmingham, Alabama.