A Selection of Classic Recipes for your Bread Machine
Using the recipes in this book you will be able to make some of the world's oldest breads utilising the very latest technology. The 60 recipes are all especially converted from the original handmade recipes. From Sumerian Flat Barley Bread, dated around 3000 BC, the recipes take you through the ages to English Manchet Bread, Pan Naranja, Austrian Sourdough Rye Bread, Almond Baklava with Syrup, and Kumminknacke.
The area of origin is given with each recipe, along with regional variations. Included are:
- directions for pre-cooking grain
- instructions for creating your own leavens, starters and sourdoughs, just as our ancestors did before commercial yeasts were available
Line drawings illustrating the steps in the recipe methods accompany many of the recipes.
