99 Favorite Amish Breads, Rolls, & Muffins

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Varozza, Georgia. 99 Favorite Amish Breads, Rolls, & Muffins: Plain and Simple Recipes to Warm Your Soul. Eugene, OR: Harvest House Publishers. 2017.

SUMMARY:
Filled with delicious recipes originating with the Amish, 99 Favorite Amish Bread, Rolls, & Muffins shares biscuits, scones, breads, muffins, rolls and bun ideas to be enjoyed by all. Though not difficult in preparation, the outcome is definitely appetizing. Paired with a dinner menu or sampled alone as a snack, these Amish favorites are sure to inspire as well as be devoured. Popovers, Soda Bread, Orange Cream Scones and Peach Muffins are just a few of the included aroma-filled, tummy-pleasing recipes in this useful, spiral-bound cookbook.

A PENNY FOR MY THOUGHTS:
Already owning and using several cookbooks from this series, I was more than happy to add yet another to my collection. Easy to follow directions with pantry-ready ingredients, it is perfect for that needed side-dish, hoped-for breakfast item, or anticipated dessert. Though I missed the photographs which could have accompanied each recipe, I did appreciate the spiral-bound cookbook which can remain open while cooking. Easy to substitute ingredients if needed and/ or desired, this compact cookbook should be a staple in every kitchen.

RATING:
4 (out of 5) pennies

*I received a complimentary copy of 99 Favorite Amish Breads, Rolls, & Muffins from Harvest House Publishers for my honest review*

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The Bread Baker’s Apprentice

Reinhart, Peter. The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread- 15th Anniversary Edition. USA: Ten Speed Press. 2016.

breadbakerapprentice

SUMMARY:
Warm, crusty, delicious bread just became even easier and tastier with this updated book, The Bread Baker’s Apprentice. Chock full of information, instructions, recipes and photographs, it is perfect for beginners and advanced break bakers alike. Including several different types of bread, bagels, pretzels, muffins and sticky buns, Peter Reinhart’s 15th Anniversary version explains flour, different processes (fermentation, proofing), dough temperatures, and shaping techniques, as well as common missteps. A beautiful book begging to be used…

A PENNY FOR MY THOUGHTS:
Loving the many types of bread, especially as the season changes to fall and soups are plenty, The Bread Baker’s Apprentice arrived perfectly timed. Familiar with many of the bread types, I was able to follow the directions fairly easily as they were laid out in ordered steps. Learning lots just as I paged through the book, I believe I will find the sticky buns (cinnamon) and the pizza dough advice the most useful as I make those quite often.   Only drawback I found was perhaps the length of time required for some of the recipes.  Maybe not a book to be used on busy weekdays, it is definitely for those cold, snowy weekends when time is not an issue, and the smell and taste of freshly baked bread can truly be relished.  Written by a baker with many years experience along with several awards for previous books, Peter Reinhart shares this refreshed edition with bread enthusiasts everywhere. Certainly a book which will be used often in my kitchen.

RATING:
4.5 (out of 5) pennies

*I received a complimentary copy of The Bread Baker’s Apprentice from Blogging For Books for my honest review*

Bread Revolution

Reinhart, Peter. Bread Revolution: World-class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques. Ten Speed Press: Crown Publishing. 2014.

SUMMARY:
breadCooking, baking and even breads have evolved in so many different ways, it can be hard to stay up-to-date. Taking the turmoil out of baking bread, Peter Reinhart offers helpful advice for both beginners and experienced bakers. Full of explanations, definitions, suggestions, and pictures, Bread Revolution will change the way you bake bread and how you view yourself as an accomplished chef…

A PENNY FOR MY THOUGHTS:
Being newer to the bread-making scene, I was excited to find a book to make the process healthier while successful. With explanations of different grains, flours and techniques, I was able to decipher what I wanted to use while choosing my desired outcome for the bread. Though not a book for everyone, I found this book very educational albeit a bit involved for the average cook. Actually making a few of the recipes though intrigued me to further investigate other methods, tools, ingredients and recipes. A beautiful book for a bread enthusiast, a natural baker or pastry chef; although, sure to delight even a beginner baker with an interest and available time to explore the recipes..

RATING:
4.5 (out of 5) pennies

*I received a complimentary copy of Bread Revolution from Blogging for Books for my honest review*

Stones for Bread

Parrish, Christa. Stones for Bread. Nashville, TN: Thomas Nelson. 2013.

SUMMARY:
breadLiesl McNamara loves bread. For as long as she can remember, bread has been a part of her life. After following her dream, she opens a bread shop named “Wild Rise”. But soon her life is turned upside down by new employees, unexpected friendships and being featured on the Cooking Channel. Liesl must make choices that will change her life forever. In order to proceed forward, she must trust God and those around her. Is it possible?

A PENNY FOR MY THOUGHTS:
This novel is beautifully written. Parrish mixes in historical context about bread, provides in- depth perspectives of her characters and creates a story that holds the reader captive. Liesl’s passion for bread becomes evident as the reader moves through the story. For those who love to bake as well as read, they will delight in the recipes that are included in the book. Who knows…you might just be inspired! I look forward to reading more from Christa Parrish.

RATING:
4.5 (out of 5) pennies

*I received a complimentary copy of Stones for Bread from BookSneeze and Thomas Nelson for my honest review*