Baking Bread: Old and New Traditions by Beth Hensperger and Joyce Oudkerk Pool

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  • Italian country bread [Italian-style white bread] (Pane bianco, pane casalinga) (page 42)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; honey; unbleached all-purpose flour
    show

  • Italian whole-wheat country bread (Pane bigio) (page 42)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; honey; unbleached all-purpose flour; stone-ground whole wheat flour; barley flour
    show

  • Italian whole-wheat and rye bread (Pane integrale con segale) (page 42)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; honey; unbleached all-purpose flour; coarse whole wheat flour; rye flour
    show

  • Rosemary-raisin bread (Pane di rosmarino all'uva) (page 42)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; honey; unbleached all-purpose flour; raisins; rosemary
    show

  • Country bread with bran and olive oil (Campagnolo) (page 43)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; honey; unbleached all-purpose flour; wheat bran; olive oil
    show

  • Country raisin and walnut bread (Pane di uva con noci) (page 43)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; honey; unbleached all-purpose flour; golden raisins; walnuts
    show

  • French-style whole-wheat country bread (Pain de campagne, boule de Poilâne) (page 43)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; whole-wheat flour; unbleached all-purpose flour
    show

  • Vienna bread (page 44)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; milk; unbleached all-purpose flour; egg yolks; sesame seeds
    show

  • Five-grain country bread (Pane ai cinque cereali) (page 45)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; rye flour; whole-wheat flour; yellow cornmeal; rolled oats; unbleached all-purpose flour; wheat bran
    show

  • Peasant bread with figs and pine nuts (page 45)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; European; Vegan
    • Ingredients: active dry yeast; oat bran; rye flour; graham flour; unbleached all-purpose flour; pine nuts; dried figs; cornmeal
    • Accompaniments: Gorgonzola butter
    show

  • Potato and rye Vienna twist (page 46)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Austrian
    • Ingredients: active dry yeast; beer; barley malt syrup; ground coriander; medium rye flour; unbleached all-purpose flour; anise seeds; floury potatoes; potato water
    show

  • Yam country bread with sesame (page 48)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; European
    • Ingredients: active dry yeast; sesame oil; rye flour; yellow cornmeal; unbleached all-purpose flour; egg whites; garnet yams; white pepper; sesame seeds
    show

  • Cornmeal brioche (page 49)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; European
    • Ingredients: unbleached all-purpose flour; yellow cornmeal; active dry yeast; eggs; butter
    show

  • Cornmeal brioche with sun-dried tomatoes (page 49)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; European
    • Ingredients: unbleached all-purpose flour; yellow cornmeal; eggs; butter; sun-dried tomatoes in oil; sesame seeds
    show

  • Cornmeal brioche with capers (page 49)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; European
    • Ingredients: unbleached all-purpose flour; yellow cornmeal; eggs; butter; capers; sesame seeds
    show

  • French bread (Pain ordinaire) (page 49)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; unbleached bread flour; unbleached all-purpose flour; cornmeal; egg whites
    show

  • Whole-wheat and quinoa French bread (page 50)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; unbleached bread flour; unbleached all-purpose flour; cornmeal; whole-wheat flour; quinoa flour; sesame oil; egg whites
    show

  • Hopi blue corn French bread (page 50)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: active dry yeast; unbleached bread flour; unbleached all-purpose flour; blue cornmeal; corn oil; egg whites; yellow cornmeal
    show

  • Grilled flatbread with herbs (page 50)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; Grills & BBQ; Picnics & outdoors; French; Vegan
    • Ingredients: active dry yeast; unbleached bread flour; unbleached all-purpose flour; herbs of your choice
    show

  • Brioche (page 51)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: unbleached all-purpose flour; active dry yeast; eggs; butter
    show

  • Brie in brioche (page 53)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Bread & rolls, savory; French
    • Ingredients: unbleached all-purpose flour; active dry yeast; eggs; butter; Brie cheese
    show

  • Pizza dough (page 54)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Pizza & calzones; Main course; Vegan; Vegetarian
    • Ingredients: active dry yeast; unbleached all-purpose flour; pizza toppings of your choice
    show

  • Whole-wheat pizza dough (page 56)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Pizza & calzones; Main course; Vegan; Vegetarian
    • Ingredients: active dry yeast; unbleached all-purpose flour; whole-wheat flour; pizza toppings of your choice; wheat bran
    show

  • Cornmeal pizza dough (page 56)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Pizza & calzones; Main course; Vegan; Vegetarian
    • Ingredients: active dry yeast; unbleached all-purpose flour; polenta; pizza toppings of your choice
    show

  • Herbed pizza dough (page 56)

    from Baking Bread: Old and New Traditions Baking Bread by Beth Hensperger and Joyce Oudkerk Pool

    • Categories: Pizza & calzones; Main course; Vegan; Vegetarian
    • Ingredients: active dry yeast; unbleached all-purpose flour; herbs of your choice; pizza toppings of your choice
    show

Notes about this book

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Notes about Recipes in this book

  • Hot cross buns with dried fruit and two glazes

    • ncollyer on April 19, 2019

      Delicious reliable recipe that I return to every year for this Easter treat. Really good toasted with butter.

  • Lemon-ricotta coffee cake

    • dinnermints on April 12, 2020

      Stunning and delicious; the lemon flavor really comes through. I added another 2 T flour to the filling; maybe it was looser because I could only source part-skim ricotta rather than whole milk. For braiding the first loaf, I followed the recipe's instructions, and it was a bit, ah, overly rustic. Then I found an online tutorial (Danish Pastry Braid with Almonds : Wild Flour - YouTube) and instead of 2" diagonal, cut 1" straight strips, and that worked far better. The end result was a bit dry-looking, so I followed the Wild Flour instructions and brushed them both with an apricot glaze (apricot preserves heated and then strained), and that really fancied them up.

  • Chocolate breakfast rolls

    • stef on September 15, 2017

      Family loved them

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  • ISBN 10 0811800784
  • ISBN 13 9780811800785
  • Linked ISBNs
  • Published Nov 12 1992
  • Format Paperback
  • Page Count 180
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

In the tradition of its phenomenally successful companion volume, Bread, Baking Bread offers a practical guide to baking and over 100 easy-to-follow bread recipes for every taste and occasion. In chapters on American and European country breads, picnic breads, dinner rolls, waffles, brioches, holiday breads, and bruschette, this generously illustrated collection explores the full range of delicious bread possibilities. Detailed information on adapting recipes to the time-saving bread machine, a thorough explanation of basic bread-making techniques, over 50 innovative recipes for cheeses and spreads, and a complete glossary of newly available whole grains round out this comprehensive volume. Illustrated with beautiful full-color photographs, Baking Bread is an authoritative, inviting guide to the most satisfying of culinary crafts.

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