Franklin

Great Whole Grain Breads.

Author/Creator:
Ojakangas, Beatrice.
Publication:
Minneapolis : University of Minnesota Press, 2002.
Format/Description:
Book
1 online resource (369 pages)
Status/Location:
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Details

Subjects:
International cooking.
Cooking (Bread).
Form/Genre:
Electronic books.
Summary:
"Possibly the best such bread book on the market . . . every recipe a winner." Jane BrodyWith more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker's kitchen.
Contents:
Intro
CONTENTS
ACKNOWLEDGMENTS
FOREWORD
INTRODUCTION
STIR-AND-POUR BREADS
NO-KNEAD CASSEROLE BREADS
WHOLE WHEAT BREADS
RYE BREADS
OAT BREADS
BARLEY BREADS
CORNBREADS
MULTIPLE GRAIN BREADS
BUCKWHEAT BREADS
TRITICALE BREADS
SOURDOUGH BREADS
WHOLE GRAIN COFFEE BREADS AND SWEET ROLLS
WHOLE GRAIN BREADS WITH FRUIT
WHOLE GRAIN BREADS WITH VEGETABLES
CHEESE BREADS
LITTLE BREADS
WHOLE GRAIN FLATBREADS
QUICK BREADS
BREADS THAT MAKE A MEAL
INDEX
A
B
C
D
E
F
G
H
I
K
L
M
N
O
P
Q
R
S
T
V
W
Y
Z.
Notes:
Description based on publisher supplied metadata and other sources.
Local notes:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Contributor:
Gaber, Susan.
Other format:
Print version: Ojakangas, Beatrice Great Whole Grain Breads
ISBN:
9780816694815
9780816641505
OCLC:
560291353