Aunt Barb’s Bread Book – Book

Rated 5.00 out of 5 based on 3 customer ratings
(3 customer reviews)

$6.95

Aun’t Barb’s Bread Book now available as a e-book that you can download right now! Click here.

Description

Bake up your great grandmother’s wholesome, tasty hearth-baked breads in your own kitchen today! You’ll be amazed by the stunning loaves and rolls you pluck from new or vintage cast ironware, baking stones, or everyday gizmos that produce yesterday’s radiant cooking environments for your modern oven, wood fireplace, or campfire. Recipes from 1820 through 1920 include harvest apple bread, whole-grain little gem breads, oat sandwich loaf, buttermilk rolls, and lots more. Cookbook contains oodles of period photos and bread-lore and is appropriate for all skill levels. 5 1/2 x 8 1/2, 72 pages

YEASTED BREADS: Apple brown bread, Boston, brown bread, brown bread, home-ground wheat bread, honey cornmeal bread, mid-morning peasant loaf, oatmeal bread, orange currant rye bread, overnight un-kneaded bread, overnight un-kneaded cheese bread, overnight un-kneaded pizza dough, overnight un-kneaded whole grain bread, rustic country sourdough bread, rustic farmhouse family bread, rye n’ Indian, third bread, welsh pan or pot bread, wild yeast (sourdough) bread. LITTLE BREADS: buttermilk rolls, herbed crescent rolls, monkey bread, onion poppyseed bialys, potato parker house rolls settlement bread, whole wheat English muffins, GEMS: apple gems, cornbread gems, graham gems, half-cup thirded gems, popovers, orange marmalade.

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Additional information

Weight .36875 lbs
Dimensions 15 x 11.5 x .5 in

3 reviews for Aunt Barb’s Bread Book – Book

  1. Rated 5 out of 5

    Nancy Cruse

    Just what I was looking for. I love to make bread and wanted healthier recipes, which are sometimes not available unless I buy expensive ingredients that are not available in my small Midwest town. This book is the answer.

  2. Rated 5 out of 5

    D. Morales

    This is a great book. Fun to read and full of good and interesting recipes. I would definitely recommend this book.

  3. Rated 5 out of 5

    Henry

    A concise and well written overview of bread making in the last 150 years. Each of the recipes has a history about it’s origin and development.

    The recipes are slanted toward a “traditional” approach to making bread, but enough information and guidance is given to allow adapting the recipe to the conditions in your kitchen.

    I made the apple brown bread and it came out as advertised.

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