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Recipes

• Alvin Kerr's Zephyr Buns (page 194) 

  Not yet reviewed!

  
  

  These buns have beautiful texture, shape, and color, perfect for an elegant dinner or luncheon....

• Anadama Bread (page 101) 

  Not yet reviewed!

  
  

  Cornmeal and molasses.

• Baking Powder Biscuits (page 160) 

  (2 Reviews)

  
  

• Banana Nut Bread (page 170) 

  Not yet reviewed!

  
  

  Rich in flavor, tight in texture, more banana-y than most.

• Basic Home-style Bread (page 36) 

  Not yet reviewed!

  
  

  A slightly sweet loaf made with milk and some shortening, quite light and rather fine in texture and......

• Cake Doughnuts (page 216) 

  Not yet reviewed!

  
  

  These fried cakes, which originated in New England, have been over-whelmingly popular in the......

• English Muffin Bread (page 156) 

  Not yet reviewed!

  
  

  Large-grained, with a fairly coarse crumb, it is excellent when sliced and toasted.

• Griddle Scones (page 222) 

  (1 Reviews)

  
  

  Sour-flavored because of the buttermilk content, and delicate in texture. Excellent when hot, split,......

• Irish Whole-Wheat Soda Bread (page 164) 

  Not yet reviewed!

  
  

  Round with a cross cut in the top, velvety texture, and a most distinctive and delicious taste....

• Oatmeal Bread with Cooked Oatmeal (page 107) 

  Not yet reviewed!

  
  

  Loosely textured bread with an unusual light-brown color and a rich, full flavor. It is delicious......

• Parker House Rolls (page 186) 

  Not yet reviewed!

  
  

  Delicate, soft, adn rather sweet, typical of American rolls of teh 19th century.

• Pita Bread (page 198) 

  (1 Reviews)

  
  

  Flat, round, softish bread. Its two layers are almost separated in baking, and one can split it very......

• Pizza Loaf (page 206) 

  Not yet reviewed!

  
  

  This is a rolled loaf that I often bake in a souffle mold. The loaf has great flavor and texture and......

• Pumpernickel Bread (page 98) 

  Not yet reviewed!

  
  

  Very sticky dough and it takes a lot of deft working to get it to the baking stage. Great flavor and......

• Sourdough Rye (page 88) 

  Not yet reviewed!

  
  

  Nice crumb, slices well, and keeps very well.

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Reviews

Average rating: based on 1 reviews.

• medfordgardener rated this cookbook on February 06 2008

  A must have reference book for bakers. Great recipes and descriptions of yeast and quick breads. Hand-drawn illustrations.

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