Roll up your sleeves, warm up your oven, and find a new favorite bread.
From intense, chewy sourdough to light, airy focaccia, many of today's most popular breads are best when they're fresh from the oven. Then again, that's always been true.
The timeless allure of fresh bread has been part of Mother Earth News magazine since 1970, when they published their first issue. In Bread, for the first time, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There's plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crusteven gluten free breads. With more than 150 tried-and-true recipes to choose from, you're sure to find new loaves to love.
|Product dimensions:||8.12(w) x 10.00(h) x 0.65(d)|
About the Author
Mother Earth News is America's leading magazine about sustainable and self-reliant living. Founded by John and Jane Shuttleworth in 1970, it is owned today by Ogden Publications of Topeka, Kansas, and boasts a growing circulation of over half a million. Since the magazine's founding, Mother Earth News has been a pioneer in the promotion of renewable energy, recycling, family farms, sustainable agricultural practices, better eating habits, medical self-care, more meaningful education, and affordable housing. The magazine's mission is extended by six annual Mother Earth News Fairs and a vibrant website.