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Rustic European Breads from Your Bread…
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Rustic European Breads from Your Bread Machine

by Linda West Eckhardt

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Whole wheat fruit crescents, p.147, probably ok, overdone (which is a baker and oven issue rather than recipe). OTOH, a half-moon is not a crescent.
  DromJohn | Jul 10, 2016 |
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Amazon.com Product Description (ISBN 0385477775, Hardcover)

From the award-winning authors of Bread In Half The Time comes a complete guide to close to a hundred European-style breads to bake with the indispensable aid of your bread machine.

Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of still-warm homemade bread. And nothing can be quite so intimidating or time-consuming as mixing, kneading, raising, and baking that bread. Until now!

With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any one of almost a hundred other varieties of classic European breads. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven.

With Rustic European Breads From Your Bread Machine in hand, every home cook will become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, soul- and appetite-satisfying European bakery.

(retrieved from Amazon Thu, 12 Mar 2015 18:23:28 -0400)

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