Bernard Clayton's New Complete Book of Breads » (30th Anniversary Edition)

Award-winning author Bernard Clayton Jr. began his career as a reporter and foreign correspondent; baking was his hobby. He has been writing cookbooks for more than thirty years. When Mr. Clayton travels, he investigates historical and regional recipes, conversing with bakers and cooks around the world. He is the author of several cookbooks, including The Complete Book of Soups and Stews, The Complete Book of Pastry, Bernard Clayton's Complete Book of Small Breads, Bernard Clayton's Cooking Across America, and The Breads of France. He lives with his wife in Bloomington, Indiana.

First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.

Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use.

In these pages, home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads — Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads — Kaiser Rolls, Grandmother's SouthernBiscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.

Offering classic recipes while making use of modern kitchen technology, this comprehensive volume is an indispensable reference for the novice or experienced home baker looking to make the best bread with ease.

Library Journal

Clayton's now classic The Complete Book of Breads was originally published in 1973. For the first edition of his New Complete Book of Breads, which appeared in 1987, he updated 200 of the recipes to reflect changes in both bread-making equipment and the availability of ingredients; he also added 100 new recipes. This 30th-anniversary edition is a more modest revision of the 1987 title. The recipes and the ingredients/equipment sections have been revised or reworked as necessary, but this version is perhaps most notable for its clean new design, which retains the handy "step-by-step" subheads and layout of the earlier books while giving the text a more streamlined, approachable look. For most baking collections. Copyright 2003 Reed Business Information.

Introduction
Equipment That Contributes to a Perfect Loaf
Ingredients and How They Are Combined

The First Loaf

White Breads

Thirty-Minute
Cuban
Egg Harbor
Scottish Buttermilk
Frisian Sugar Loaf
English Muffin
Sally Lunn
Buttermilk
Turnipseed Sisters'
Swedish Caraway
Sister Virginia's Daily
Rich White
Feather
Poppy Seed Bubble
Weissbrot mit Kümmel
Old Order Amish
Zeppelin
Methodist White
Pusstabrot
with Chocolate
Lee's Rich Loaf
Portuguese Sweet
Home Roman Meal
Hearty White
Salt-Free

Bran Breads

Bran-Nut
HiloBran
Butter Bran
High-Fiber

Whole-Wheat Breads

Honey-Lemon
Buttermilk
Chopped Wheat
Max's Loaf
Gugelhupf Complet Biologique
Vollkornbrot
Fruit-Nut Graham
Wheat Germ
Walnut Wheat
Rudi's Stone-Ground
Sesame-Nut
Sprouted Wheat
Molasses Wheat
Dark
Sour
Batter
Royal Hibernian
Maple Syrup -- Graham
Whole Wheat Orange

Rye Breads

Rye Sour
Old Milwaukee
Triple Rye
Vortlimpa
Russian Black
Raisin
Sour Dill
Westphalian Pumpernickel
Peasant Black
Sour Cream
Onion
with Sauerkraut
Buttermilk Rye-Whole-Wheat
Pain Seigle
Heavy Sour
Spicy
Pumpernickel
Dutch Roggebrood
Seeded

Barley Breads

Banana
Rieska
Orange

Corn Breads

Yankee
Sour Milk
Southern
Broa
Bacon Spoon
Corn Sticks
Rich
Toasted Cornmeal
Plymouth
Batter
Jalapeno
Corn Bubble
Johnnycake
Taloa
Biscuits au Mais
Steamed
Corn Corn
Gâateau au Mais

Buckwheat Breads

Bauernbrot
Buckwheat
Special Buckwheat

Oat Breads

English
Scotch
ButtermilkOaten
Raisin
Orange
Maple
Cinnamon

Blended Grain Breads

Dark Grains
Onion Triticale
Red River Pumpernickel
Multi-Grain
Baked Brown
Boston Brown
Wheat and Oat Sennebec Hill
Three Flours
War Bread
Pain
Noir
Red River White

French and Italian Breads

Pain de Campagne Honfleur
Pain de Campagne Madame Doz
Pain Ordinaire Careme
with Egg Whites
Pain de Campagne
Poilâne
Pain Italien
Italian Batter
Schiacciata
Braided
Peasant
Blue Ribbon

Starters

Cooked Potato
Raw Potato
Honey
Hops
Yogurt
Sourdough

Sourdough Breads

Homecoming Sourdough French
Sourdough Oatmeal
Sourdough Whole-Wheat
Sourdough Loaf
Sourdough Potato
Starter White
California Sourdough Whole-Wheat
Pumpernickel

Salt-Rising Breads

Sister Abigail's
Salt-Rising

Festive Breads

Mother's Christmas
Julekage
Bohemian Christmas
Challah
Hoska
Kulich
Sugarplum
Barm Brack
Gugelhupf
Italian Panettone
Stolle de Noël
Choreki
Anise Kuchen
Christopsomo
Portuguese Honey
Hungarian Christmas
Finnish Easter
Golden Beehive
Election Day
Swiss Christmas
Kolach
Luffen
Bara Brith
Portuguese Nut and Fruit

Cheese Breads

Roquefort
Twisted Cheese Loaf
Pepper Cheese Loaf
Caraway Batter
Buttermilk
Swiss Cheese-Potato
Tabasco
Cheese Bread Ring
Galette de Gannat
Gâteau de Gannat
Bovril and Cheese Loaf
Cheddar Cheese
Pain Battu au Fromage
Shortbread
Rye Braid with Brie

Potato Breads

Sister Jennie's
Potato
Potato Starter White
Irish Freckle

Vegetable Breads

Onion Lover's
Pumpkin-Walnut
Carrot
Tomato-Caraway
Onion Twist
Zucchini-Basil
Tomato-Cheese
Marbled
Pain au Rhubarbe
Pain d'Ail

Herb and Since Breads

Flatbread with Raisins
Pepper Spice
Savory
Six Herbs
Whole-Wheat Herb
Pesto
Dilly Casserole
Briarpatch Herb
Sage and Celery
Pain de Provence
Butter-Beer Batter
Minted Yogurt
North African Coriander
Cumin
Pain d'Epice
Swedish Cardamom Braid
Orange-Cinnamon Swirl
Rosemary-Garlic

Fruit and Nut Breads

Hana Banana-Nut
Blueberry-Pecan
Chopped Apple
LemonNut
Coconut-Banana
Nubby Peanut
Lemon Rich Tea Loaf
Cranberry-Nut
Glazed Raisin
Selkirk Bannock
Honey-Pineapple
German Raisin
Vel's Date
Apricot-Nut
Raisin-Nut
Raisin-Orange
Orange-Nut
Orange
Cherry-Pecan
Loyalist
Pain aux Noix
German Fruit
Peanut Butter-Beer
BranDate Deluxe
Familia-Raisin
Peanut Batter
Raisin Coffee Cake
Italian Olive
Fresh Strawberry

Little Breads

German Sour Cream Twists
Chinese Steamed Buns
Lenora's Yeast Rolls
Gipfelteig
Petites Galettes Salees
Ka'achei Sumsum
Benne Seed Biscuits
Bialys
Gateaux au Poivre
Honey-Bran Muffins
Mother's Biscuits
Kaiser Rolls
Pumpernickel with Cheese Heart
Grandmother's Southern Biscuits
Beaten Biscuits
Lithuanian Bacon Buns
Hot Cross Buns
Jo Goldenberg's Bagels
Celery Seed Rolls/Buns
Angel Biscuits
Mrs Macnab's Scones
Sour Skons
Pogacsa
English Muffins
Buttery Rowies
AlmondBran Muffins
Blueberry-Lemon Muffins
Sopaipillas
Popovers
Pikelets and Crumpets
Bath Buns
Egg Shell Rolls
Chelsea Buns
Oliebollen
Feta Biscuits
THE Hamburger Bun

Special Breads

Cornell
Sausage
Pulled
Hobo
Squaw
Croutons
Pain Perdu (Lost)
Bacon Batter
Tea Brack
Cherry-Studded Scone
Babka
Pompe aux Gratons
Shredded Wheat and Molasses
Gluten
Pain de Mariage
Pain au Riz
Pain Rapide au Chocolat

Thrill of Discovery

Paris: Pain Hawaiien Fauchon
Brittany: Monsieur Monfort's French Bread
Angouleme: Brioche Vendeenne
S.S. France: Petits Pains
Wichtrach: Weggliteig
Pella, Iowa: Currant Bread with Almonds
Batavia, Illinois: Limpa
Hermann, Missouri: Kaffee Kuchen
Ste Genevieve, Missouri: Black Walnut Bread

The Elegant Croissant and Brioche

French Croissant
Brioche Dough with Starter
Brioche Dough without Starter
Processor Brioche Dough
Le Havre
Cheese/
Raisin
à Tête
Camembert
aux Pruneaux
Croissant Brioche
Mousseline
Petits Pains au Chocolat

Flat and Pocket Breads

Pita
Lavash (Crisp) Lavash (Soft)
Pizza Rustica
Naan
Norwegian Flatbread
Middle Eastern Flatbread

Crackers

Plain Soda
Onion
Sesame
Swedish Oatmeal
Rich
Cheddar Cheese
Lil's Ice-Water

Storing and Freezing

What Went Wrong -- and How to Make It Right

Standard Weights and Measures

Baking for Dogs

Homemade Oven

A Recipe for Baker's Clay

Index