United States of Bread: Our Nation's Homebaking Heritage: from Sandwich Loaves to Sourdough

by Adrienne Kane

Overview

As American as apple pie? How about As American as freshly baked bread?. Before we became reliant on massed-produced supermarket loaves, The United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread -not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America's home-baking legacy.

Product Details

ISBN-13:	9780762455454
Publisher:	Running Press Book Publishers
Publication date:	10/14/2014
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	224
File size:	5 MB

About the Author

Adrienne Kane is the author of the memoir Cooking and Screaming, the cookbook United States of Pie. She is a food writer, recipe developer, and food photographer whose work has appeared in Natural Health and Prevention, Chow, and foodandwine.com. She lives in New Haven, Connecticut.

Table of Contents

Introduction 5

Getting Started 9

Classic Loaves 15

Sourdough Bread 63

Rolls 83

Sweet Rolls & Breads 107

Quickbreads 139

Cornbread 163

Flatbreads & Fry Breads 173

Dried Bread 189

Acknowledgments 209

Bibliography 210

Index 212

Editorial Reviews

02/01/2015
Kane (United States of Pie) is first and foremost a baker, but her other loves are collecting recipes, blogging about food, and photographing and writing about it. Here the author focuses on bread, rolls, and other types of yeasty goodness. The 75 recipes are grouped by types—classics, sourdoughs, quick breads, rolls, sweet breads and rolls, corn breads, flat breads and fry breads, and dried breads. Many recipes include a short history of its invention; all have hints, sidebars, flour tips, or notes to assist the cook to make the perfect product. This unique collection has plenty for experienced bakers but will not scare off novices who will feel welcomed into the kitchen. VERDICT Perfect for an amateur or casual baker or for those who are wishing to try new flours and ingredients.—Jane Hebert, Glenside P.L. Dist., Glendale Heights, IL

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