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Fast breads! (The Crossing Press specialty cookbook series)By Howard Early
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Ten to fifteen minutes is all it takes to mix up the ingredients and great each of these breads into the oven: White, Rye, and Whole Wheat Sandwich Breads; Coarse and grainy dinner breads such as Sunflower Rye Bread; Cake-like breads such as white Poppy Seed Bread; Fruit Breads from apples to raspberries; Vegetable breads such as carrot and zucchini; Breads with nuts and seeds; A whole chapter of chocolate breads both subtle and outrageous.
- Sales Rank: #2870387 in Books
- Brand: Brand: Crossing Press
- Published on: 1986
- Binding: Hardcover
- 151 pages
- Used Book in Good Condition
From Publishers Weekly
With its large type, one-recipe-per-page design and complete but terse instructions, this book is as basic and simple as good bread. A boon to busy cooks, most of the breads can be ready for the oven in 10 to 15 minutes, even less if ingredients are assembled ahead of time. Early (author and cooking instructor) and Morris (The Different Bread Book explain the chemistry of quick breads and the role each ingredient plays in a bread's composition, allowing creative cooks to substitute and experiment with varieties of flours, sweeteners, liquids and fats. Most of the recipes are for dinner breads, but muffins, scones and crackers are included. There are several international breads (Finnish, Irish, Indian) and chapters on variations of basic white and whole-grain breads (coffee oat, potato rye and bran fig) nut and seed breads, chocolate and carob breads (with the cake-like cherry-chocolate bread), vegetable breads and a large collection of unusual fruit breads. Illustrations not seen by PW. Better Homes and Gardens Cook Book Club and BOMC selections.
Copyright 1986 Reed Business Information, Inc.
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