The Bread Bible: 300 Favorite Recipes Paperback – October 14, 2004

This is a GREAT book. I like bread and being an American in China (Nanning) it is hard to find real Western style bread. Usually I look at the comments to see if I want to get the book (always Kindle since shipping books to China, although easy, is very expensive $120-$170 for a box of 10-20 books. Some of the negative comments made me not want to get the book but then I looked at some of the reviews, and positive comments and decided for $2.99 what the heck. One negative comment said that most of the breads required unusual ingredients and they would never use the book. NOT TRUE (well, maybe they will not use the book, but unusual ingredients, not true). Yes if you want to make Lemon Whole-Wheat Egg Bread with Nasturtium Butter maybe that would be true). Chinese homes do not have ovens so bread making is not a common practice. But I would say almost all the recipes have common ingredients for Western culturals.Butter is a hard thing to fine in China, so is heavy cream. But it is becoming easier so if I can use this book here, you can certainly use the book in America.. The book has lots of tips and makes for a good read and an equally good introduction to bread making. Lots of fantastic recipes. Mybig challenge will be popovers, I did order a popover pan from America but have not had the courage to try it out. (I have to use a huge (yuge?) toaster oven, large enough for a 12 lbs turkey...turkey cost $50, oven was $200) I did make them many times in the USA, but there are rolls, pancake, waffle, all kind of bread recipes. There are no pictures but if you look at cookbooks enough you will now these are staged pictures, nice, yes, but you are lucky if what you make looks anything like the picture!

Lots of great recipes easy to follow and all kinds of breads …..definitely a bread bible keeper ….. the very Best one I have !!

First made the belgian waffles and the recipe seems wrong because it should be separate the eggwhites and whisk until you reach soft peaks. And then mix the other ingredients until smooth, then you fold in the eggwhites.The recipes looks delicious, but it needs some revisions to make it more delicious when baking and cooking bread. However, the tips given are excellent and also informative.That's why I gave it a 4 stars because some of the recipes needs to be tested before it can be published to the public. But anyway, great bread book with lots of variations of breads that are delicious. I am still going to try out more types of bread.

I used to bake breads back in highschool (over 20 something years ago) and the book I had back then was a basic baking cookbook with lots of pictures. Sadly I don't have that book anymore and never wrote down my favorite bread recipes. I tried some recipes from Foodnetwork.com and allrecipes but those sites don't really give good step-by-step instructions especially with regards to kneading. I would always get a tough and heavy dough and I always thought that I was over-kneading it. When I first skimmed through this book, I realized that I've been under-kneading the dough the entire time. All the recipes I've made from this book have turned out great. I've made the pizza dough, banana bread and cinnamon rolls. My husband was really impressed. Although this book has no pictures, the instructions are very easy to read and follow. Besides, everyone knows how a bread looks like, right? I just google the ones I'm not familiar with, like challah. I also read the entire recipe first before starting in the kitchen so I'll know what to look for later on. I especially love that there are instructions for a stand mixer. Makes life so much easier. This book has a lot of recipes and I'm looking forward to making every one of them. I also recommend  Bernard Clayton's New Complete Book of Breads  and  Bread: The Breads of the World and How to Bake Them at Home . The latter has photos of all the exotic breads mentioned in this book.

Ok, I have several bread books. They are all excellent, but they focus primarily on artisan breads. I wanted to a book that covered sandwich breads, dinner rolls, easy, lovely, everyday breads for making toast or grilled cheese or having with a quick bowl of soup. Well this book covers everything. From a basic sandwich loaf with several varieties to rolls to country loaves to flat breads to Hawaiian bread to Eastern European Black bread. The instructions are very thorough too, with options, variations, what to look for, how things should look, etc. Literally everything is covered. And to top it off, the recipes are delicious. I have only tried a few of the 300 recipes so far and they are irresistible taste-wise and lovely in terms of appearance and texture. Why this book is out of print makes no sense to me. More copies are urgently needed I believe because I can tell this is going to be my new go to book for bread making.

There is much that is great about The Bread Bible, including the variety of recipes that once can experiment. The explanations of the ingredients, as well as explanations of baking/bread related terms is also fantastic.The one problem I have with the book, however, and one that is big enough that I spent some time debating between a 3 star vs 4 star score, is that the book uses volume units rather than weight units, which makes is about as annoying as it can get. I ended up converting the recipes I wanted to try to weight units and trying that way, but it's annoying to have to go to the internet to transfer every ingredient from "cups" and "tablespoons" to grams and milliliters. The conversion table on the last page is pretty useless - how does 240ml for 1 cup help in terms deciding how much flour to add for 3 cups? Different flours have different weights and it gets really silly.Experience will help, but it makes trying new breads more challenging than it has to be. Consistency is important in baking, and the editorial choice to use volume units was, I feel, a poor one.

Qui ne rêve pas de sentir la fraîche odeur du pain frais. De très belles recettes à essayer.

Having recently discovered the wonderful world of bread and baking I bought this book to satisfy my kneading urges!! The recipes are fairly okay although they are a little bit hard to follow. This is mainly due to the fact that the recipes include American measurements such as cups, sticks etc. Tablespoons of butter are also mentioned which I admit I find pretty strange! I think I expected this book to be more basic bread recipe based but there are quite a lot of exotic bread recipes included and also lots of recipes for the bread maker machine which hold no interest for me whatsoever! I was a little disappointed overall with this book, unfortunately, and think the book title may be a little misleading:-(

いくつか作りましたが、どれも繰り返し作りたくなるくらい気に入りました。アメリカとは材料の違いが大きいため材料や配合に工夫しないといけませんが、この著者のレシピはほとんどこのままで大丈夫でした。ただし写真がまったくないため、ポピュラーなパン以外は想像力が要るので★をひとつ減らしました。今のところひとつも外れがないくらい気に入っている著者のレシピが300も載っているなんて、本当にわくわくします♪レシピ名や材料を見て焼き上がりを想像しつつ、次はどれを試そうか考えて楽しんでいます。

Looking forward to using this new recipe book on baking breads

Best book ever for bread baking. Easy to follow recipes and tips. Would highly recommend