Click To View Larger Image

• by:
• Oppenneer, Betsy

This is not just another bread book. Betsy shares new techniques that Grandma never knew. Did you know that using an instant-read thermometer will not only tell you how warm your ingredients are, but is also a sure-fire way to tell when your bread is done? Did you know that once bread has risen, it doesn't absorb flour the same way it did before rising? Never turn risen dough out onto a floured work surface. A light coating of oil is much better because the dough won't stick to the surface and glides smoothly when you roll it out. Bread baking is on the rise! More people, especially men, are going into the kitchen to bake their own bread. Some have bought bread machines and want to learn more about using them. However, the largest group has gotten flour in their veins, likes the feel of the dough, and wants the satisfaction of transforming a rough mass of ingredients into delicious, fragrant, full-flavored bread.

Betsy Oppenneer is the perfect person to help. She is the author of Betsy's Breads (The Breadworks, Inc.) and The Bread Book (HarperCollins) and producer of two videos Perfect Bread: How to Conquer Bread Baking and Perfect Bread: Fun with Creative Shapes. Because of her national following, Betsy is often called the Pied Piper of Bread Bakers.

Betsy makes bread baking seem effortless. Breads from Betsy's Kitchen is treasure of exceptional recipes such as Buttermilk Orange Wheat Bread, Carrot Ginger Bread, Maple Cornmeal Rolls, Potato Focaccia, and German Butterkuchen. She will have all bread bakers, both pro and novice, turning out wholesome homemade yeast breads with ease. The Bits & Pieces boxes throughout the book are filled with history, tips, techniques, and trivia to add to the reader's enjoyment. Betsy realizes that bread baking is very personal and says I want people to get as much enjoyment baking bread as I do. When you eat good bread, it goes into your stomach and hugs you from the inside out!