Great Bread Every Time

Tom Arnett is a freelance writer who lives in Victoria Harbour, Ontario.

Barbe is a self-taught bread maker who knows how to communicate her
skills well. Anyone who reads this book’s important introductory
sections will come away with a very clear idea of what bread making is
about and why each step matters. This is the first cookbook I’ve read
that has great expository writing.

Its 65 recipes cover basic breads and buns, international specialties,
festive breads, sweet-bread treats, and one-bread-dish meals. Although
the recipes are fairly sophisticated, there are only a few a novice
might have difficulty following.

This is the only book I’ve seen with very clear instructions on how
to knead dough. Another plus is that Barbe gives the reader a realistic
idea of how much time bread making takes.

The book’s only flaw is in its design: the perfect binding does not
allow the book to lie flat, so a book holder may be required. But all
the recipes are complete on double-page spreads, so no page turning is
needed while cooking.

The first recipe I tested was for dinner rolls. They were delicious,
but a bit heavier than the book advertised. After reading the theory
section, however, I soon realized that I had failed to let the rolls
rise sufficiently during the second rising. (Rising times are subject to
temperature and humidity.) The second recipe I tested was for quick
whole-wheat bread. It was simple to follow and the bread was delicious.

For those who long for the smell of homemade bread wafting from the
kitchen and who enjoy tempting the palate, this is probably the only
bread cookbook you’ll ever need.