GOOD BREAD by Barbara Jane Hansen


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Still another book on bread with tips on the basics and a personal preference for the old-fashioned sponge method which adds a step (combining liquids first) to enhance the flavor. Comparable recipes appear elsewhere but some are unfamiliar, such as Welsh Rabbit bread containing cheddar cheese with beer as the only liquid. Besides yeast breads (using different flours) there are recipes for holiday items, quick breads (including zucchini walnut loaf), regional and traditional American varieties, and a section on ethnic breads. Good on its own terms but just another slice compared to Beard on Bread or Tarr's New York Times Bread and Soup Cookbook.

Pub Date: Oct. 1st, 1976
Publisher: Macmillan