Super-Easy Step-by-Step Book of Special Breads / Yvonne Young Tarr.

Format:

Book

Author/Creator:

Tarr, Yvonne Young.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Bread.

bread.

Cooking (Bread).

Medical Subjects:

Bread.

Genre:

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

viii, 87, [1] pages : illustrations ; 23 cm

Distribution:

New York : Division of Random House, Inc.,

Other Title:

Book of Special Breads

Place of Publication:

New York : Vintage Books, 1975.

Contents:

Introduction

How to Make This Book Work for You

The Breadbaking Process Simplified, and Basic Ingredients. Breadbaking Simplified; Ingredients for Breadbaking

Equipment. Basic Equipment List; Description of Breadbaking Equipment

Recipes. Water Bagels; Pretzel Rolls; Bread Doughnuts; Cristöllen; Fruited Bread Loaves; Allspice Bread with Lemon Icing; Hungarian Holiday Bread; Scandinavian Crown Sweet Bread; Chocolate Bread; Steamed Date and Nut Bread; Sourdough Starter; Dilled Sourdough Sandwich Loaves; Sourdough Vegetable and/or Meat Breads; High-Rise Rye Bread; Crunchy Health Loaf; Peasant's Black Cread with Caraway Seeds and Onion; French Bread Mix

The Process Described. Softening the Yeast; How to Mix Dough; Why and How to Knead; How to "Double in Bulk"; How to Test for "Double in Bulk"; Punching Down the Dough; Shaping the Loaf; How to Tell When Loaves are Done; Tips on Breadbaking; Troubleshooting.

Notes:

Cover: "V-2009". Spine "V-2010"

Text printed in brown and orange.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0394720105

9780394720104

OCLC:

1500136