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Breadtime: A Down-To-Earth Cookbook for Bakers and Bread Lovers | 
| Author: Susan Jane Cheney
Publisher: Ten Speed Press
Category: Book
List Price: $21.95
Buy Used: $7.10
You Save: $14.85 (68%)
New (5) Used (7) Collectible (2) from $7.10
Rating:  4 reviews
Sales Rank: 973038
Media: Paperback
Pages: 368
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 9.2 x 7 x 1.3
ISBN: 0898159539
Dewey Decimal Number: 641.815
EAN: 9780898159530
ASIN: 0898159539
Publication Date: June 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Paperback. 368 numbered pages. Cover shows light wear. Copyright 1998. Free delivery confirmation and tracking email.
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| Customer Reviews:
 A Vegetarian Bread Book September 12, 2005
A Serious Reader (Florida)
21 out of 23 found this review helpful
I bought this book based on other reviews, but it is only a good bread book if you like to use ingredients such as soy milk, tofu, sprouted wheat, triticale, etc. If you want a much better bread book using whole grains and reasonable ingredients, buy Laurel's Kitchen Bread Book. If you want a great book on making great bread, buy either Crust and Crumb or The Bread Baker's Apprentice.
 This book turned me into a bread maker... February 20, 2005
A Reader (Canada)
7 out of 7 found this review helpful
I had attempted breadmaking a number of times over the years, without a great deal of success. The clear instructions and information in this book, and the step-by-step recipe were exactly what I needed to get started. My first loaf turned out wonderfully, as have the other recipes I have made since then.
This book uses a cold, slow rise method which increases the digestibility of the bread and the availability of nutrients (although there are instructions for speeding up the process for those who wish to). There are sections on quick breads, yeast breads, sourdough, natural rise breads, flatbreads, etc. as well as a section of breadmachine recipes.
I would highly recommend this book.
Handmade Breadmaker's Heaven June 23, 2001
10 out of 11 found this review helpful
I found this book very useful, even though I am a confirmed bread machine user and this book is intended for handmade bread makers. The chapter on grains is an indispensable guide for any cook, as it covers storage, selection and cooking grains; as well as a description of eleven different types of grain, from the various wheats to kamut, rye and more. You will also find information on leavening agents, sweeteners and tools. The 250+ recipes cover quick breads, sourdough, yeasted, flat and natural rise breads; and includes spreads, sauces and sandwiches. The chapter on sourdoughs gave me the knowledge and confidence to begin making a sourdough myself (it makes a delicious and aromatic bread). My favorite recipes to be found in this book are "Mellow Muffins", "Got the Blues Muffins", "Fruit Sauce Raisin Bread" "Sourdough Grits Bread" and "Sprouted Wheat Bread".
Even Better Than the Original! October 28, 1998
14 out of 14 found this review helpful
Susan Cheney's original edition of Breadtime Stories was a wonderfully complete guide to breads and things that go with them, but this extensively revised edition is, in many ways, even better than the original. It is attractively designed, full of technical information about grains and the baking process, chock full of wonderful recipes, and a pleasure to read and use. Those familiar with the original edition will find lots of new recipes, including a really unique and helpful section on whole grain baking for bread machines. To make room for the new bread recipes, some of the original material has been dropped, but this is still a great book with hundreds of great recipes. Cheney doesn't make a big deal about it, but this is a vegetarian cookbook that vegans will find especially appealing. Her scone recipes put commercially available scones to shame, despite her use of healthy alternatives to dairy products. The subtitle -- A Down to Earth Cookbook -- aptly describes her successful effort to present bread as a foundation for complete meals. You'll find recipes for pizzas, calzones, wraps, spreads, fillings and a variety of other vegetarian foods you won't find anywhere else. Cheney's personal and engaging writing "voice" really brings this book to life. Experienced bakers and beginners will find it to be an equally appealing addition to their collections
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