Bread for Breakfast

by Beth Hensperger

Written by baking authority Beth Hensperger, BREAD FOR BREAKFAST is a compact, comprehensive introduction to ushering in the new day the best way with freshly baked bread! Old-fashioned favorites take their place alongside clever new combinations in this collection of over 50 recipes for tempting, satisfying breads. As Beth says, "I've included my favorite recipes from my very own files, so I won't have to work from tattered, handwritten notes anymore!" Beth's favorites are sure to become your own, too, whether you're looking for a bread to play a starring role in an elegant weekend brunch, or as a down-home addition to a morning meal.

Genres: Cookbooks, Food

176 pages, Paperback

First published January 1, 2001

About the author

Beth 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.

Reviews

[Valerie · Rating 3 out of 5]

Not my favorite of her bread books, but I do love to bake....

[Sara · Rating 4 out of 5]

Great assortment of breakfast dishes

[Darby · Rating 5 out of 5]

I love to read cookbooks. I get into bed under the covers and read them just like I would any other book. And I like to cook. So I sit, go over the ingredients, thinking of them as if I would be mixing up the dough for the breads of this book. This book had many recipes that I would make. I have only made two so far (and both were delicious) but would like to try a few more before returning it to the library. It will be a book I put on my wish list too. It had very easy quick breads to breads that require a little more time and then delicious looking coffee cakes to eat when gathering with friends. Plus some recipes that use bread but are the perfect Sunday breakfast/brunch recipes. I really want to try out each recipe out. The book also has little stories or antidotes with each recipe. And tips also. Good to read and delicious recipes to make!

[Jenny (Reading Envy) · Rating 5 out of 5]

Although not as hefty as some other baking cookbooks, this has great recipes that are worth having it on your shelf. My only complaint is more of a personal pantry issue - I never seem to have enough sour cream on hand to make a recipe without going to the store first, so this isn't always the book I use on a sleepy weekend, but I haven't found a single recipe from here that we haven't loved.

[Jessica · Rating 3 out of 5]

Good book. The recipes that I tried came out all right and I really liked the pictures. FYI - I've found that switching out brandy for cognac and vice versa when a recipe calls for one or the other works just fine.

[Nicole · Rating 4 out of 5]

i really liked all of the recipes in this book. they are appetizing and easy to make. in fact, i liked it so much i'm going to buy it.