The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
by Laurel Robertson, Carol Flinders, Bronwen Godfrey
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Book Summary Information
Author: Bronwen Godfrey, Carol Flinders, Laurel RobertsonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-09-09
ISBN: 0812969677
Number of pages: 464
Publisher: Random House Trade Paperbacks
Book Reviews of The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
Book Review: A bread book for those on carb-sensitive diets
Summary: 5 Stars
In the age of carb-conscious diets where bread has fallen out of vogue, it is difficult to find a good collection of recipes that follows the requirements of the South Beach or Atkins diets. This is especially painful for those who dearly love bread and are willing to switch to whole-grain breads in compliance with such diets. After searching for some time for such a collection, I discovered this title and purchased with high hopes. I have not been disappointed.
This book touts itself as a 100% whole-grain bread book, and it lives up to that claim. Every recipe is based on something other than white flour, usually whole wheat flour, but frequently rye and other good flours are used in primary roles. The authors explain, rightly, that whole grains are better than highly processed flours and that they set out expressly to bring the art of whole grain baking to the readership.
The book begins with a rather lengthy discussion of why the authors have elected to concentrate on whole grain breadmaking. This includes the health issue, but also the "lost art" argument as well. From this preface, they launch into a fascinating collection of recipes: whole wheat breads, rye breads, breads with beans in the dough, milk and egg breads, grain breads, fruit/nut/seed breads, small breads, sprout and potato breads, breads with no salt, breads with rice, and finally muffins and quick breads. After the recipe collection, the book includes a very unique section describing how to rescue failed breads, followed by discussion revolving around the ingredients, a short section about equipment and utilities, and finally bread machine bread making (with a small but decent selection of recipes).
I have tried several of the recipes in this book ,and they have all turned out quite well. One recipe yielded a surprise - the Oatmeal Bread recipe made a good loaf, but the loaf was actually better on the second day. Another choice recipe is the pocket bread (pita) - it makes a lot, and they turn out infinitely better than that found at the grocery store.
Each recipe is laid out in much detail, describing possible pitfalls and things for which to look. There is more detail in this recipe collection than in most, and there should be no trouble in understanding what is required for each step in every recipe.
There is one thing about this book that is not immediately apparent unless you look for it - the recipes do not call for processed sugar as a sweetener. In fact, several recipes do not require sweeteners at all but allow for them on an "as desired" basis. Those that have sweeteners included in the recipe as a required ingredient almost always call for honey, and usually in small amounts. In addition, the authors state their general distaste for processed sugars as sweeteners, which is a good thing for those on special low-carb/low sugar diets.
This book is a must for anyone who wishes to make very good whole-grain breads. It is especially useful to those who are on carb-sensitive diets and cannot bear to part with bread.
Summary of The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
The Laurel?s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel?s Kitchen is famous.New research proves what we?ve known all along: Eating whole grains really is better for your health! Here, the switch from ?white? is made fun and easy.
Like a good friend, the ?Loaf for Learning? tutorial guides you step-by-step through the baking process. You?ll make perfect loaves every time, right from the start.
Here you?ll find recipes for everything?from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread?all with clear explanations and helpful woodcut illustrations.
The brand-new chapter on bread machines teaches you to make light ?electric? loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.
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