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Williams-Sonoma Collection: Bread
A warm slice of bread, fresh from the oven and spread with butter, is one of life's simple pleasures. Whether it's a traditional whole-wheat loaf, a crusty baguette, or tender blueberry muffins, the delicious taste and aroma of home-baked bread appeals to all of our senses. Best of all, delectable baked goods will delight friends and family alike.
Williams-Sonoma Collection Bread offers more than 40 delicious recipes, from traditional yeast breads to convenient quick breads, including breakfast treats such as muffins and scones. Whether you are in search of a savory sourdough loaf to serve with soup, simple dinner rolls to enhance the holiday table, or classic banana bread for an afternoon snack, this book includes recipes for every occasion. In addition, a final chapter on international breads, such as Italian focaccia or French brioche, rounds out this essential collection for the home baker.
Enticing photographs of each recipe make it easy to choose which bread to bake, and photographic side notes give insight into each recipe. Including all the techniques essential to mastering the art of making bread -- from mixing and kneading to rising and baking -- here is everything you need to bake the perfect loaf.
Williams-Sonoma Collection Bread offers more than 40 delicious recipes, from traditional yeast breads to convenient quick breads, including breakfast treats such as muffins and scones. Whether you are in search of a savory sourdough loaf to serve with soup, simple dinner rolls to enhance the holiday table, or classic banana bread for an afternoon snack, this book includes recipes for every occasion. In addition, a final chapter on international breads, such as Italian focaccia or French brioche, rounds out this essential collection for the home baker.
Enticing photographs of each recipe make it easy to choose which bread to bake, and photographic side notes give insight into each recipe. Including all the techniques essential to mastering the art of making bread -- from mixing and kneading to rising and baking -- here is everything you need to bake the perfect loaf.
120 pages, Hardcover
First published January 1, 1988
1 person is currently reading
110 people want to read
About the author
Beth Hensperger
31 books54 followersBeth Hensperger is a passionate professional- and home- baker who is both extremely creative and extraordinarily prolific as an author and developer of quality recipes. Her training included a ten-year apprenticeship as a restaurant and hotel pastry chef as well as having her own custom wedding cake business and attending classes given by some of the top bakers in America. Though restaurant trained, she considers herself more of a dedicated home baker than a chef.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
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Displaying 1 - 9 of 9 reviews
January 10, 2019
The foccacia recipe is the best
August 23, 2024
Me sirvió de ayuda cuando hacía panes artesanales
February 20, 2008
This is, I assume, a reprint of the book I swiped from Bonnie called, illuminatingly, "Bread."
It's excellent - and has improved my breadmaking considerably, between the great first 30 pages or so on technique, tips, and what-not and the excellent recipes. I've found that the salt is bit much sometimes - or maybe here in Mongolia salt is saltier? - but her high-altitude instructions work like a charm combined with my sleeping bag+boiling water in my water bottle rising method.
Highly recommend the Challah recipe. Powdered eggs work fine.
It's excellent - and has improved my breadmaking considerably, between the great first 30 pages or so on technique, tips, and what-not and the excellent recipes. I've found that the salt is bit much sometimes - or maybe here in Mongolia salt is saltier? - but her high-altitude instructions work like a charm combined with my sleeping bag+boiling water in my water bottle rising method.
Highly recommend the Challah recipe. Powdered eggs work fine.
June 27, 2012
I tried a handful of recipes from this cookbook, most notably the Blueberry Banana bread, the Cranberry-Orange scones and the Cream Tea scones. I run a scone blog (fortheloveofscones.blogspot.com), so am something of a scone snob. Both the scone recipes in this cookbook make the cut, in my opinion. Since starting my blog, I have discovered that Beth Hensperger's recipes are reliably good. Definitely a fan of hers!
February 12, 2008
The recipe for honey wheat bread is outstanding. I've been making a batch every week and stopped buying sandwich bread at the store.
August 30, 2008
Hensperger is one of my favorite cookbook writers. I also like her slow cooker and rice cooker books.
June 3, 2009
Great variety of recipes with beautiful photos
July 29, 2011
This series is very well produced and the recipes do tend to work out--just not especially imainative
January 2, 2014
My go-to book for bread recipes. Well-organized and the recipes are easy to follow. The carrot bread recipe is my favorite. So glad I found this on the marketplace.
Displaying 1 - 9 of 9 reviews