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Who can resist a buttered slice of warm crusty European bread with a bowl of soup on a wintery day? Or sinking their teeth into a fragrant rye or another home made whole grain bread right out of the oven? This book will help the experienced as well as the novice bread baker, as it has simple instructions to make the most delectable loaves. It also helps readers to get the brick oven effect from an ordinary oven. The introduction of the recipes for most of the white, whole grain, rye, sourdough, sweet yeast breads and rolls describe their origin and suggest wonderful accompaniments to delight the palate.
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