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This article is from the How to Make Basic Bread FAQ, by Darrell Greenwood darrell.faq@telus.invalid with numerous contributions by others.

19 "Bountiful Bread Basics to Brioches"

Lynn Kutner
Great American Cooking Schools
ISBN 0-941034-03-8

I found this small paperback in a (Berkeley) used book store, a wonderful
source BTW, try and find one near you. The recipes are noteworthy for
including potato as an ingredient, promoting a moist loaf with excellent
crumb/texture, and improved keeping qualities. The book also has a
reasonable help section, but her techniques for slowing up yeast dough
rising times, and long term preparation are confusing at best.

Kinda lukewarm recommendation, don't spend a fortune trying to find
it.

 

Continue to:

• prev: 18 "Beard on Bread"
• Index
• next: 20 "Sunset Cook Book of Breads"

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food, sourdough, baking, basic bread, yeast, recipe