Author(s): Amy Scherber
Finally - here comes an updated, new edition of the beloved guide to bread baking. Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 500 restaurants and stores. Long out of print, "Amy's Bread" shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for home bakers at every level of experience. "Amy's Bread" starts with the basics like White Pan Loaf and French Baguette before progressing to more complicated recipes like Amy's Rye with Caraway and Mustard Seeds and Semolina Bread with Apricots and Sage. But there's more here than just bread-recipes for pizzas, sandwiches, and sweet treats are also included. There is a helpful introduction that covers basic bread baking techniques, ingredients, and equipment. This title includes more than 130 full-color photos of bread shaping and scoring techniques, as well as photos and personal stories that reveal the inner workings of the bakery.
Acknowledgements. Preface. Introduction. Essentials for Making Good Bread. Techniques: Our Secrets and Tips. The Magic of Making Bread Rise. Simple Breads to Get You Started. Breads Made with Whole Wheat Flour. Sourdough Breads. Breads Made with Rye Flour. Full Flavored Breads. Golden Semolina Breads. Pizza and Focaccia. Sandwiches. Brioche and Sweet Specialty Breads. Additional Techniques and Information for Avid Bakers. Closing. Glossary. Mail-Order Sources. Index.