The Bread Bible
The Bread Bible

The Bread Bible
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W. W. Norton & Company

UPC:
978039305794

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Rose Levy Beranbaum's classic THE CAKE BIBLE was a sensation in cooking circles. Now she turns her hand to bread. Many of these bread recipes are traditional--for example, anadama bread, seven-grain bread, pain de campagne, raisin bread, challah, English muffins--but the author infuses them with her own particular style, and presents them clarity and economy.
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The Bread Bible Specs:
Product NameThe Bread Bible
ManufacturerW. W. Norton & Company
Product Number MPN0393057941
Retail Price $35.00
EAN-1409780393057942
UPC978039305794
Specifications 
TitleThe Bread Bible
ISBN0393057941
Author(s)Michael Batterberry, Rose Levy Beranbaum, Alan Witschonke
Release DateOctober, 2003
FormatHardcover
Weight0.5 lbs.
Deal first added on:29-January-2004

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Latest 6 Reviews
Here is what people are saying about the The Bread Bible
3 Star Rating  "First time baker? This is not the book for you."2009-11-13
- Reviewed By User: A180T62V8P5JC
I have to agree that this is not a book for beginners. Also, there are several errors in the text, and the recipes themselves can be confusing. I had to thumb back and forth between four sections to get all the information I needed to bake a very simple bread. Also, after nearly seven hours with one dough, I was infuriated to find that when the author wrote "add the butter" in step 3 she did not specify that nearly half of "the" butter the recipe called for was for glazing the rolls later. Awesome to wake up at 4:30 in the morning and realize that the dough I've been slaving over since the night before has double the butter it should. After several other failed attempts, I've decided to stop using this book for a while, until I already have a solid understanding of how bread is made and until I'm back in the US where I can get all the specific brands she requires. Also, I'm willing to take a slightly less delicious bread if it takes less than 8 hours from start to finish! Not a book for the faint of heart or short on time.
 
5 Star Rating  "I Love This Book"2009-11-05
- Reviewed By User: A102VDE6YH547U
I've owned this book for a few years and have made several recipes from it. In the beginning I was skeptical- 24 is a long time to invest in a loaf of bread for the average home baker- and a few of my recipes didn't turn out right. Then, imagine this, I took the time to actually read the book and learned why she suggests what she does. Oh my goodness! My bread has turned out perfectly ever since. Whenever I get in the mood to make bread, I reach for The Bread Bible and can't wait to buy her other books.
 
5 Star Rating  "This is an AWESOME book"2009-10-31
- Reviewed By User: A2649MC4FURNN7
I have owned this book for over 4 years. Everything I have ever made from it has turned out perfect. This is not a beginners bread book though, one needs to have some knowledge of cooking and how to make bread before attempting these recipes.

I have probably used about 20 recipes from this book with about 5 having the pages looking ragged from overuse. I just tried the bagels...... omg they were amazing! I'm never buying store bought bagels again!

5 stars to this AMAZING book!
 
5 Star Rating  "Amazing comprehensive bread book for anyone who want to make some serious bread"2009-10-12
- Reviewed By trmptgrl
If it puts it in context, I was inspired to come write this review while biting into rolls made out of the books "mushroom bread" recipe. One bite filled me with so much joy, I felt it necessary to share how wonderful they were and had to think how best to do it.

There's a lot of information out there about why this book is great, so I'll run down what I particularly like about it from my perspective.

-She uses weights! I cannot emphasize how important this is to me, as you really truly can't measure flour consistently by volume, and it annoys me how many books there are out there that assume I won't bother to buy a $20 scale even though I've just bought a $20 book about bread baking. She has volumes too, which is particularly useful for the very small quantity ingredients that I can't measure with any accuracy on my scale. It'll also help if you're in a pinch and don't have a scale, but if you're going to shell out for the book, you might as well get the scale.

-Compared to a few other high-rated "serious" bread books out there, this one is not snooty enough to assume only traditional breads are what should be covered. I love that this covers non-yeast breads, sweet breads, sour doughs, even biscuits and scones.

-The book allows for tons of versatility, beyond the number of recipes she already has. She constantly lists alternate ways of doing things- kneading by hand or by mixer, cooking ahead and finishing later or cooking the day of, quicker or slower "ultimate flavor version", and all kind of variations on different breads be it different shape options with their related cooking times and how to add additional goodies of different types. If you really read her recipes and the other information she gives you, you can really start to get a feel for how these recipes come together and how different ingredients and techniques effect your bread. And if you're scared of experimentation, she's excrutiatingly detailed in her recipes so you're not really required to take any risks.

-She elaborates on EVERYTHING. I am very scientifically minded, and it is fantastic to me that there's so much information in here. She even has an invaluable discussion about ingredients at the end.

-The author LOVES bread. You can feel it in the way she writes about it, and it makes you feel excited about the bread before you've even made it. She gives wonderful introductions that give you a great feel for what to expect of the bread- her descriptions are reverent and accurate and often give some context that makes you feel her personal connection to the bread. It's like getting a recipe from a close friend or family member.

-The bread is incredible! I've yet to be disappointed in anything I've made, and the hearth bread has become my standard. I've had the benefit of being very close to a bakery, but I can still tell you nothing beats being able to eat the bread still hot out of the oven.

Happy baking.
 
5 Star Rating  "I love this book!"2009-09-10
- Reviewed By User: AZBA39EXB67DF
I got this book about four months ago and have been trying different recipes (and variations of those recipes) for that period. At this point I have to say that this is the best book on baking bread that I have. The Bread Baker's Apprentice is excellent too, but I just seem to have a lot more fun with this book.

If you are thinking of buying this book, stop thinking and just get to it. You should, however, keep one thing in mind: This is not "Quick and Easy Bread Baking for the Complete Idiot". Be prepared to do your homework. Read the recipes through completely before starting and make sure you follow them exactly, at least the first time. If you read the 1 and 2 star comments on this book, you will find that they are written by people who did not do these things. To rebut specifically the 1 star comment on the focaccia, I have successfully made this recipe multiple times and have found it to be the closest recipe I have found to the stuff that I had when visiting Italy a few years ago. But you have to pay attention! If you use the dough hook in your mixer instead of the paddle attachment, it won't work any better than if you substituted sawdust for the flour. Follow the instructions and you will be fine.

In short, I love this book and the bread that has come out of it.
 
5 Star Rating  "Great Bread Book"2009-09-10
- Reviewed By User: AON6JPOT2OSFL
We love this bread book! The white sandwich loaf is amazing. I love that Rose explains each step in the process of making bread and why she includes the steps that she does.

Even though the rising times are long, we love the texture and taste of her breads! I can't imagine ever going back to the bread recipes I used before.
 
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