DEDICATION
For the four generations of my bread-baking and bread-loving family and for Jeff, who baked real good bread
ACKNOWLEDGMENTS
It takes a village to make a book happen: an agent, a publishing team, a photographer, a food stylist, family, friends, testers, and lots of listeners. Thank you all.
My agent, Judith Weber; editorial director Bill LeBlond; editor Sarah Billingsley; copyeditor Sharon Silva; photographer Susie Cushner; food stylist Carrie Purcell; Doug Ogan, Anne Donnard, Ben Hasman, Peter Perez, David Hawk, and the fabulous team at Chronicle Books.
My family, who care, support, and encourage me; make me laugh; and are baking partners: my dad, Laura, Michael, Charlie, and Oliver; Kate, Peter, Madison, Max, Sadie, and Kip.
My supporters and friends, who ate a lot of bread and gave a lot of encouragement: Flo Braker, Sue Chase, Michael Drons, Susan Dunning, Maureen Egan, Carole and Woody Emanuel, Rosalee and Chris Glass, Karen and Michael Good, Kat and Howard Grossman, Faith and David Hague, Helen and Reg Hall, Carolyn and Ted Hoffman, Alice and Norman Klivans, Susan Lasky, Robert Laurence, Rosie Levitan, Gordon Paine, Joan and Graham Phaup, Janet and Alan Roberts, Pam and Stephen Ross, Louise and Erv Shames, Barbara and Max Steinheimer, Kathy Stiefel, Carol Witham, Elaine and Wil Wolfson, and Jeffrey Young.
The brave and thorough testers: Jennifer and Howie Goldsmith (the day before Jennifer gave birth), Howard Grossman, Cheryl Matevish, Taylor Mudge, Dawn Ryan, Allyson Shames, Louise Shames, Kate Steinheimer, and Laura Williams.
Contents
Dedication
Acknowledgments
Introduction
Chapter 01 Superfast Breads
Butter Drop Biscuits
Very Big Popovers
Savory Lemon-Leek Loaf
Bottoms-Up Cinnamon-Caramel Pinwheels
Toasted Pecan & Chocolate Chunk Scones
Cherry & Almond Whole-Wheat Scones
Pumpkin- Chocolate Chip Pancakes
Christmas Morning Belgian Waffles
Chapter 02 Corn Breads
Bacon & Cheddar Corn Bread
Buttermilk Corn Bread
Southern Corn Sticks
Apricot Corn Muffins
Hush Puppies
Spoon Bread
Chapter 03 Refrigerator Breads
Crusty Artisanal Bread
Multigrain Crusty Bread
Brioche
Dark Rye Bread
Parker House Rolls
Anytime Butter Twists
Cinnamon Twists
A Chocolate-Hazelnut Babka & A Cinnamon Babka
Extra-Sticky Caramel- Pecan Buns
Cinnamon Buns With Cream Cheese Glaze
Auntie Bells Bubble Bread
Chapter 04 Buns Rolls & Small Breads
Cheddar Cracker Bread
Crumpets
Butter Crescents
Buttery Rowies
Sunday Lunch Dinner Rolls
Gruyère & Black Pepper Gougères
Gingerbread Doughnuts With Lemon Glaze
Cinnamon Beignets
Chapter 05 Loaves & Rounds
Borrowdale Raisin Tea Loaf
Buttermilk Sandwich Loaf
Carrot, Cranberry & Walnut Loaf
Dark Irish Soda Bread
Toasted Walnut & Date Whole- Wheat Round
An Everyday Crusty Round Or Two
Lots of Cheese Bread
Sally Lunn Bread
Tomato, Basil & Onion Focaccia & Fig & Gorgonzola Focaccia
Chapter 06 Bread Dishes & Bread Toppings
Ham & Swiss on Rye Strata
Baked Almond Brioche Toast
Sausage, Onion, Mushroom
Ribollita
Blt Corn Bread Salad
Winter Panzanella Salad
Salami, Prosciutto, Provolone & Sweet Red Pepper Stromboli
Sliders, Muffaletta & Panini
Chocolate-Ginger Bread Pudding
Savory & Sweet Butters, Sauces & Spreads
Index
Table of Equivalents
Author
Copyright
INTRODUCTION
If I were stranded on a desert island, I know exactly what my choice for survival food would be: bread and butter. Biscuits, muffins, cinnamon buns, yeast breadsI like them all. I have been baking bread since I was a teenager, and today it is still a pleasure to turn a few simple ingredients into a colossal popover or see a buttermilk loaf rise high in the oven and then eat it.
All the breads I bake take only a short time to put together, and then I fit finishing themusually shaping and baking themaround my schedule. I assemble scones, corn bread, crusty loaves, and doughnuts
in minutes. I make yeast-leavened sticky buns, brioche, dark rye, and a crusty multigrain loaf that sit in the refrigerator for as long as several days. They wait to be baked until I have the time or the inclination, and then they rise just once in the pan. My buttery rolls, cheese loaves, buttermilk loaf, focaccia, and nut-and-fruit whole-wheat rounds are all batter breads, made from a soft yeast dough. They are mixed with an electric mixer, in a food processor, or by hand, and rise just once in the pan immediately after mixing and shaping. Morning toast and crumpets, lunchtime sandwiches, and dinner rollsbread is an important part of every meal. Good bread is a given; the nurturing, pride, and enjoyment are your gifts.
Years ago, David Gayson, the late American essayist and journalist, aptly wrote, Talk of joy: there may be things better than beef stew and baked potatoes and home-made breadthere may be.
BREAD BASICS
Here are the good ideaseverything from my favorite pans to tips on leaveners to how to choose the best ingredientsI have learned from a lifetime of bread baking.
EQUIPMENT
Most of the pans for making bread, including baking sheets, muffin tins, and loaf pans are probably already in your kitchen. If you do go shopping, remember to buy good quality pans and tools. You will work more efficiently and your new purchases will last for years.