No doubt about it--bread making is tricky, sticky and chancy in spite of all the blithe words to the contrary in magazines, etc. Much unintentionally unleavened, soggy and burnt bread has been cast upon the waters and out kitchen windows by the novitiate. Therefore, this collection of lively and imaginative recipes will be of most use to the confident and experienced. The author offers a tremendous variety of white flour, mixed flour and whole grain recipes, ranging from the conventional breads to flighty businesses like Orange Gingerbread or Corn Meal Potato Muffins. With an altitude baking chart, a nutrient table and list of suppliers, this is a fine reference for ladies in deep knead--not enough help in processes for the beginner. 366 recipes in all.