Book Review - Bread

About the Book
Every baker knows the unadulterated joy of pulling a loaf of freshly baked bread from the oven. Very little competes with the smell of bakingbread in the air or the mouthwatering taste of a freshly buttered slice. But it can be elusive to the home-baker and often more trouble than it’s worth. That’s all about to change.

The new book, BREAD [Jacqui Small LLP,October 2014, $40.00 US], by global baker Dan Brettschneider is packed with tip after flawless tip for baking perfect bread every time. With more than 60 recipes for rustic, healthy, savory, sweet and festive breads from around the globe Brettschneider guides readers through the process of bread-making. Inside readers will find:

• Walnut Crown Bread
• Onion Fougasse
• Cheese, Bacon and Onion Pavés
• Hand-dropped Sultana and Raspberry Scones
• Dresden Christmas Stollen
• Panforte
• Apple & Custard Brioche Tarts
• Cinnamon Doughnut Balls

In addition Brettschneider explains the 11 basic ‘know-how' steps in making and baking breads, from mixing or kneading dough by hand to fermenting and shaping dough, and to proofing, decorating, baking and cooling the finished product.

BREAD an invaluable guide to baking successful, good-quality breads and mastering all the delicious recipes featured, from panettone and focaccia to cider loaf and rye bread.


About the Author
Dean Brettschneider is a global-based professional baker and patissier with an international following. Award-winning author of ten best-selling cookbooks, Dean is the founder and co-owner of Global Baker branded artisan bakeries in Shanghai and Auckland, as well as Baker & Cook a global bakery chain with its flagship store in Singapore. He recently worked with British Celebrity chef Rick Stein, teaching a special baking skills course in Cornwall. Dean is also a consultant for major supermarket chains in the UK. www.globalbaker.com



My Take on the Book
If you enjoy making bread or want to begin to bake breads, scones, buns,bagels,tarts, etc.,then I believe Dean Brettschneider's BREAD book is certainly a book you should consider using.

This book is so complete . The introduction talks about having passion for making bread. Once you read through this book you will undoubtedly notice his passion.

The reader will enjoy learning the history of bread, different flours to use in bread making, techniques, and more. There are detailed photographs to assist the reader in knowing how to knead or how to shape a certain loaf. 

I found the instructions to be clear and easy to follow. The ingredients were listed in metric and U.S. measurement. Some of the many choices for baking include savory breads, sourdough bread, sweet breads and buns, healthy breads, scones, garlic breads, and much more. 

One of the recipes I chose to bake was the hand dropped sultana and raspberry scones. The scone recipe was easy to prepare and the end product was light and delicious. I had friends and family taste them and it was unanimous to make them again. 

Enjoy using this book and savoring each bite of the delicious breads you bake.

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