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The Bread Bible: 300 Favorite Recipes by Beth Hensperger

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Notes about this book

  • Eat Your Books

    2000 James Beard Award Winner

  • Eat Your Books

    2000 James Beard Award Winner

Notes about Recipes in this book

  • Sweet vanilla challah

    • rionafaith on September 22, 2016

      I've made a lot of challah, but this one is truly delicious. Flecked with vanilla bean, it was almost like cake. I'll have to make again... too bad I borrowed this book from the library!

  • Irish soda bread with caraway and Drambuie

    • dinnermints on March 24, 2018

      Drambuie-soaked raisins? Hello! Excellent flavor combo with the caraway. Some walnuts wouldn't be amiss, and maybe a sub in a little cornmeal and/or wheat germ for added texture. Next time I'd try skipping the kneading step and instead shaping it directly on the pans with just a little extra flour.

  • Mile-high popovers

    • Rinshin on April 11, 2014

      Perfect popovers every time. Love these.

    • HalfSmoke on December 31, 2017

      These break all of the popover rules, but turn out great! Most recipes call for room temp ingredients and preheated pans. This recipe has you refrigerate your batter and put the cold, filled pan into a cold oven. I was sure it would fail. It didn’t. This is a great baseline recipe that supports multiple variations.

  • Banana bread

    • Annemarie0609 on October 02, 2016

      I added 1 tsp salt and walnuts.

    • Rinshin on April 11, 2014

      My go-to banana bread. No need for me to check other cookbooks for this basic quick bread since it's perfect. Never fails even when I have only 2 bananas instead of 3, I just add extra min to baking.

  • Glazed zucchini bread

    • TrishaCP on August 24, 2017

      I'm not going to rate this because I didn't make the glaze, just the bread. Everyone enjoyed this and it was a fairly standard zucchini bread preparation, but I didn't think it was better than other zucchini breads I make that use less sugar, eggs, and fat. The bread itself held up fairly well, but is best eaten straight from the oven, or 24 hours later. Cooled the same day it had a bit of an oily aftertaste that wasn't desirable.

  • Steamed pecan corn bread

    • dinnermints on December 17, 2017

      Excellent. I took the extra step of toasting the cornmeal (and the pecans), but not sure if it made a difference. I also substituted a cup of whole wheat pastry flour for the all purpose flour. This is the first steamed bread I've made, and the texture and flavor are worth the 2.5 hours of steaming. Unique and delicious, and guests loved it.

  • Steamed brown bread with dried blueberries

    • dinnermints on February 11, 2018

      Fantastic. This is something I've wanted to make ever since I was a child - my mom would wax poetic about, but it wasn't in her repertoire. For such a long build up, this recipe delivers. The flavor is rich and cakey, something I'd serve for dessert. There's no fat in the recipe aside from the one egg and the buttermilk, but the rum-flavored dried blueberries add decadence (as does the moist texture). The one drawback is that the batter overflowed the tins. Next time I'd put parchment paper up the sides of the tins as well, and possibly use larger tins.

  • Old-fashioned prune muffins

    • dinnermints on April 25, 2015

      Good! Would cut back a bit on the sugar and replace some of the butter with applesauce, but the recipe worked out well. The eggs did not get "thick and light" as she specifies (and the batter was pretty splattery), but that didn't seem to affect the outcome.

  • Banana-pecan muffins

    • mamacrumbcake on April 09, 2015

      This recipe was just right for us--not too sweet, not too rich, not too fussy, with good banana flavor. The streusel made for a nice crunchy muffin top. Although the recipe says the yield is 10, I got 12 full-size muffins.

  • Everyday maple bran muffins

    • Frogcake on June 05, 2018

      Great muffins! Intensely bran flavoured - I enhanced this by adding chopped roasted walnuts (about quarter of a cup). Also made a streusel with brown sugar, crumbled walnuts, and a pinch of sea salt.

  • Kulich with almonds and ginger-Russian Easter coffee cake

    • dinnermints on April 01, 2018

      This was good - and about as dry as I remember it from several Easters spent in Russia/Ukraine. I used one 7" brioche pan and divided the second half of dough between 2 1lb coffee cans; could've just used one coffee can for the second half. If I made it again, I'd try the second-to-lowest rack, as these got a little overly brown on the bottoms. I'd also try making it by hand instead of in my KitchenAid, as I think the dough got a bit overworked and wasn't as airy as it could have been. I do love the dried fruit soaked in Grand Marnier; am up for adding booze to baked goods at every opportunity.

  • Cottage cheese-dill bread

    • vickster on September 04, 2018

      I wanted to try a dill bread, since I had some dill to use up. Haven't used my bread machine in ages, preferring to make bread by hand. This came out wonderful. I will definitely make it again!

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Reviews about this book

  • Serious Eats

    ...geared towards both a food processor and a bread machine. While you can adapt most recipes from one process to another, some people are skittish about doing so; it's useful to have both recipes...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0811845265
  • ISBN 13 9780811845267
  • Linked ISBNs
  • Published Oct 29 2004
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

The Bread Bible is the one book on the subject no kitchen should be without -- and now it's available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is a keeper for anyone who likes to bake or plans to get started. -Chicago Tribune

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