The Laurel's Kitchen Bread Book_ A Guide to Whole-Grain Breadmaking - Laurel Robertson [0]
Acknowledgments
From Laurel
Always a Choice
A Loaf for Learning
A LOAF FOR LEARNING
QUESTIONS & ANSWERS
Whole-Grain Breads
FITTING BAKING INTO YOUR LIFE
Rockbottom essentials
WHOLE WHEAT BREADS
Basic Whole Wheat Bread
Molasses Bread
Whole Wheat Sourdough
Scottish Sponge Bread
TWO GREAT CLASSICS
Whole Wheat French Bread
Flemish Desem Bread
RYE BREADS
Glaze
Making “Black” Breads
Dark Rye Bread
Sour Corn Rye
Peasant’s Hearty Rye
Petaluma Rye
Orange Rye
Raisin Rye
Ukrainian Black Bread
Vollkornbrot
Sourdough Ryes: Manuel’s Rye Sour
Roberta’s Sourdough Rye
German Sourdough Rye
USING THE BEAN
Mediterranean Garbanzo Bread
Soybean Bread
Soymilk Bread
Busy People’s Bread
Health Nut Bread
Famous Captain Carob Bread
Black Turtle’s Raisin Bread
BREADS WITH MILK & EGGS
Fresh Milk Bread
Buttermilk Bread
Yogurt Bread
Overnight Started Bread
Lemony Loaves
Whole Wheat Egg Bread
Featherpuff Bread & Cinnamon Rolls
Cottage Herb Loaf
Vienna Bread & Kaiser Rolls
WITH THE GRAINS
Cracked Wheat Breads
Oatmeal Breads
Barley Breads
Honeybutter Oat Bread
Anadama
Kasha Bread
Crunchy Millet Bread
Corn-Rice Bread
FRUITS, NUTS & SEEDS
Deluxe Raisin Bread
Fruited Loaves
Apricot-Sesame Bread
Deep Dark Date Bread
Golden Date Bread
Spicy Currant Bread
Applesauce-Walnut Bread
Wheat-Nut Anise Bread
Manuel’s Seed Bread
Lemony-Fennelly Bread
My Heart’s Brown Stollen
Lynne’s Holiday Loaves
SMALL WONDERS
Best Soft Dinner Rolls
Breadsticks, etc.
Dinner Rolls for Aunt Agatha
Buns
Hot Cross Buns
English Muffins
Chapathis
Roberta’s Incredible Bagels
Pocket Bread
Sicilian Pizza
Cheesy Pizza
Sour Cream Biscuits
SPROUTS & SPUDS
About Sprouting & Malting
Unyeasted Sprout Bread
Yeasted Sprout Bread
Brian’s Bread
Sea Biscuits
Potatoes in Bread
Potato Bread
Potato Rye & Blustery Buns
Murphy’s Bread
Herbed Dinner Loaf
SALTLESS BREADS
Saltless Variety Breads
Slightly Sourdough
Bron’s Wonder Loaves
RICE BREADS
About Yeasted Rice Breads
Brown Rice Bread
Garbanzo Rice Bread
Soy-Raisin Rice Bread
Iddlis
Dosas
Meera’s Chutney
Rice Waffles
Cranberry Rice Bread
Banana Rice Bread
Basic Rice Quick Bread
Rice-Sesame Crackers
QUICK BREADS & MUFFINS
About the Ingredients
Baking & Serving
Poppy Loaf
Wheat Germ Loaf
Zucchini-Rice Bread
Kasha-Raisin Bread
This One’s for Adele
Persimmon-Nut Bread
Carrot-Prune Bread
Banana Bread
Orange-Cranberry Bread
Old-Fashioned Scones
Honey-Spiced Rye
Orange Rye
Corn Rye
Basic Cornbread
Yankee Cornbread
Corn Crackers
Basic Muffins
Best Bran Muffins
Peanutty Corn Muffins
Cheese Muffins
Blueberry Muffins
Date-Nut Muffins
Maple-Pecan Muffins
HOW TO SLICE A BRICK
Refreshing Leftover Loaves
Bread Puddings
Croutons
Stuffing
Crumbs
Herbed Crumb Muffins
Crumby Greens
Crumb Pancakes
Tykmaelk
Using (Accidentally) Saltless Loaves
A Breadmaking Handbook
First Aid
Troubleshooting
ABOUT THE INGREDIENTS
Flour
Yeast
Water
Salt
Sweeteners
Fat
Grease
TIMING TAILORING YOUR BREADMAKING TO SUIT YOUR SCHEDULE
THE RISING PLACE
PARAPHERNALIA
Food Processor
Dough Hook
Dough Cutter
Pans & Such
Ovens
Knives
The Bread Box
BREAD MACHINES
Choosing a New Bread Machine
Tips: Starting Out
Better Bread
Basic Whole Wheat Bread
Adding Goodies
Date-Pecan Bread
Deep Dark Rye
Buttermilk Bread
Spelt Bread
Cottage Loaves
Electric Focaccia
Converting Recipes
Specifics
Acknowledgments
Like all of the Laurel’s Kitchen books, this is the work of many hands. In addition to those who contributed so many hours and loaves, much appreciation is due
to our dear friend Hy Lerner, who brought the wonderful Flemish Desem Bread to the United States, and patiently helped us to develop the home-kitchen version in this book
to Al Giusto, provider of our grains and flours for the past three decades, whose generous advice on everything from wheat farming to milling and baking solved many puzzles for us along the way
to Maura Bean and Kazuko Nishita of the Cereals Group at the USDA Western