Lorna Walker

Indeholder "Introduction", "Useful Facts and Figures", " Notes on metrication", " Solid and dry ingredients", " Liquid and fluid ingredients", " Oven temperatures", " Notes for Australian users", "1. A Short History of Bread", " Bread Freezing Chart", "2. Bread for Beginners", " Flour", " Self-raising Flours", " Proprietary Flours and Meals", " Nutritional Value of Wheat Flour and Bread", " Non-wheat Flours used in Breadmaking", " Storage of Flour", " Yeast", " Fresh Yeast", " Active Dried Baking Yeast", " Different Methods of Adding Yeast to Flour", " The Other Ingredients", " Salt", " Sugar", " Fat", " Liquid", " Eggs", " Dried fruits and malt", " Raising agents", " Vitamin C", " The Different Stages of Breadmaking and Their Importance", " Mixing", " Kneading", " Rising", " Shaping", " Proving (Second Rising)", " Finishes", " Baking", " Short-Time Method of Breadmaking", " Some Useful Hints for Success in Breadmaking", " Common Faults and How to Avoid Them", " A Simple Recipe for Beginners", " Wheatmeal Bread", "3. Basic Bread Recipes with Yeast", " Plain White Bread (Standard Method)", " Plain White Bread (Short-Time Method)", " Wholewheat Bread (Standard Method)", " Wholewheat Bread (Short-Time Method)", " Rich Milk Bread (Standard Method)", " Rich Milk Bread (Short-Time Method)", " Sweet Bread (Standard Method)", " Sweet Bread (Short-Time Method)", "4. Variations on Basic Doughs", " Malt Bread", " Tomato Bread", " Onion Bread", " Cheese Bread", " Cheese and Onion Bread", " Herb Bread", " Currant Bread", " Dough Cake", " Orange Fruited Bun", " Crunchy Peanut Bread", " Apricot and Walnut Loaf", " Wholewheat or Wheatmeal Prune Bread", " Savoury Rolled Buns", " Treacle Loaf", " Easter Bunnies", " Napkin Ring Rolls", " Ring Doughnuts", " Jam Doughnuts", " Current Whirl", " Almond Christmas Wreath", " Christmas Tree Bread", " Apricot Carousel Teabread", " Butterscotch Buns", " Honey, Date and Nut Buns", " Coffee and Chocolate Swirl", " Tea Rings", " Sweedish Tea Ring", " Almond Tea Ring", " Gala Tea Ring", " Sweet and Savoury Braids", " Apple and Raisin Braid", " Cherry and Walnut Braid", " Date Braid", " Sausage Braid", " Ham and Mushroom Braid", " Rich Fruit Bread Dough", " Rich Fruit Loaves", " Stollen", " Fruit Twist", " Oranse Rosette Buns", " Currant Buns", " Jam Buns", " Jam Crescents", " Swiss Buns", " Bun Round", " Apricot Plait", " Orange Bread", " Couled Orange Loaf", " Cinnamon Orange Swirl", " Orange and Apricot Bread", " Orange Flower Bread", " Orange and Sultana Twist", "5. Traditional Breads", " Harvest Sheaf", " Potato Bread", " Oatmeal Bread", " White Soda Bread", " Oxfordshire Lardy Cake", " Wiltshire Lardy Cake", " Saffron Cake'Bread", " Good Friday Caraway Bread", " Lakeland Christmas Bread and Cakes", " Bara Brith", " Irish Barmbrack", " Selkirk Bannock", " Scottish Bannocks and Oatcakes", " Scotch Baps and Morning Rolls", " Aberdeen Buttery Rowies", " Devonshire or Cornish Splits", " Kentish Huffkins", " Muffins", " Crumpets", " Manchets", " St. Albans Pope Ladies", " Yorkshire Teacakes", " Sally Lunns", " Hot Cross Buns", " London Buns", " Chelsea Buns", " Bath Buns", "6. Breads from Many Countries", " Austrian Hausbrot with Potatoes", " Vienna Bread", " Viennese Striezel", " Coûque de Visé", " Pãezinhos de Batata Doce", " Bulgarian Boiled Bread Rolls", " Cheese Pilka", " Czechoslovakian Rolled Ham Loaf", " Czechoslovakian Rye Bread", " Dansk Wienerbrød (Danish Pastries)", " Fillings for Danish Pastries", " Shaping the Pastries", " French Bread", " Croissants au Beurre", " French Brioche", " Kugelhopf", " German Courting Bread", " German Dalken", " German Pumpernickel", " Dutch Pumpernickel", " German Stollen", " Greek Raisin Roll", " Lambrotsomo (Greek Easter Bread)", " Chapati", " Coconut Bread", " Roghni Nan (Punjabi Leavened Flat Bread)", " Indian Semolina Pooris", " Challah (Jewish Plaited Egg Bread)", " Irish Griddle Soda Bread", " Irish Potato Bread", " Jewish Bagels", " La Colomba (Italian Easter Dove Bread)", " Italian Country Bread Ring", " Grissini (Italian Bread Sticks)", " Panettone", " Italian Pizza Dough", " Pizza Napoletana", " Pizza alla Francesca", " Jordanian Kmaj", " Latvian Saldskabmaize", " Razih's Malaysian Roti Chanai", " Mexican Tortillas", " Mongolian Kulcha", " Moroccan Aniseed Bread", " Norwegian Cornets", " Norwegian Flattbröd", " Broa (Portuguese Cornbread)", " Russian Black Bread", " Khachapuri (Russian Cheese Bread)", " Pan Mistura (Spanish Cornbread)", " Ulla's Sweedish Limpa", " Sweedish Luucia Buns", " Tibetan Barleywheat Yeasted Loaf", " Ukrainian Kolach", " Ukrainian Makawnyk (Poppy Seed Roll)", " Paska (Ukrainian Easter Bread)", " Ukrainian Rye Bread", " Anadama Bread", " American Graham Bread", " American Yeasted Spoon Bread", " Yugoslavian Poteca", "7. Breads and Teabreads without Yeast", " Cracklin' Bread", " Celery and Peanut Teabread", " Cottage Cheese Liquidiser Loaf", " French Onion Bread", " Herb and Cheese Bread", " Onion and Tomato Teabread", " Peanut Butter Bread", " Savoury Cheese, Apple and Walnut Bread", " Almond Bread", " American Muffins", " Apple Kuchen Bread", " Banana Nut Bread", " Barn Brack", " Boston Brown Bread", " Brown Date Bread", " Canadian Fruit Bread", " Coffee Walnut Teabread", " Cream Cheese and Banana Bread", " Cup of Tea Loaf", " Dorset Apple Bread", " Farmhouse Fruit Loaf", " Ginger Fruit Bread", " Grace Garner's Quick Wholewheat Loaf", " Honey Teabread", " Johnnycakes", " Molasses Brown Bread", " Nut and Cherry Loaf", " Orange, Date and Walnut Bread", " Prune and Honey Bread", " Raisin Bran Bread", " Raisin Nut Health Bread", " Rice Loaf", " Soured Cream and Walnut Bread", " Steamed Fruit and Oat Teabread", " Sunshine Loaf", " Sugar Plum Bread", " Treacle Bread", " Vanilla Cream Bread", " What Germ Rounds", " Wheatmeal Malty", " Yogurt Bran Bread", "8. Special Diet and Health Breads", " Gluten-Free Breads", " Plain Gluten-Free Bread", " Quick Gluten-Free Bread", " Gluten-Free Cheese Bread", " Gluten-Free Fruit Bread", " Gluten-Free Light Oatmeal Bread", " Salt-Free Bread", " Health Breads", " High Protein Breads(1)", " High Protein Breads(2)", " Soya Flour Bread", " Brown Wheat Germ Bread", " Rich Wheat Germ Bread", " Bran Plus Bread", " Sweet Bran Bread", "Index".

For så vidt en glimrende bog, men billederne er ikke så indbydende, illustrationerne er blevet ufrivilligt komiske og selve bogen er sat med en ret forfærdelig font til brødteksten og læseuvenlig 'håndskrevet' font til overskrifterne. Ingredienslisterne er tydelige, men med blanding af metric/imperial mål, hvilket heller ikke fremmer sagen. Og så er der selvhævende mel med lidt ekstra bagepulver oveni og double cream og castor sugar ovenoveni.
En noget klæg sag på alle måder. Jeg tror målgruppen er englændere, der ikke er ret øvede i brødbagning?

Det er svært at finde information om forfatterne, men bogens indledning snakker en masse om brød og England, så de er sikkert englændere.… (altro)