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Title: Breadtime: A Down-To-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney ISBN: 0-89815-953-9 Publisher: Ten Speed Press Pub. Date: August, 1998 Format: Paperback Volumes: 1 List Price(USD): $21.95

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Average Customer Rating: 4.5 (2 reviews)

Rating: 4
Summary: Handmade Breadmaker's Heaven
Comment: I found this book very useful, even though I am a confirmed bread machine user and this book is intended for handmade bread makers. The chapter on grains is an indispensable guide for any cook, as it covers storage, selection and cooking grains; as well as a description of eleven different types of grain, from the various wheats to kamut, rye and more. You will also find information on leavening agents, sweeteners and tools. The 250+ recipes cover quick breads, sourdough, yeasted, flat and natural rise breads; and includes spreads, sauces and sandwiches. The chapter on sourdoughs gave me the knowledge and confidence to begin making a sourdough myself (it makes a delicious and aromatic bread). My favorite recipes to be found in this book are "Mellow Muffins", "Got the Blues Muffins", "Fruit Sauce Raisin Bread" "Sourdough Grits Bread" and "Sprouted Wheat Bread".

Rating: 5
Summary: Even Better Than the Original!
Comment: Susan Cheney's original edition of Breadtime Stories was a wonderfully complete guide to breads and things that go with them, but this extensively revised edition is, in many ways, even better than the original. It is attractively designed, full of technical information about grains and the baking process, chock full of wonderful recipes, and a pleasure to read and use.

Those familiar with the original edition will find lots of new recipes, including a really unique and helpful section on whole grain baking for bread machines. To make room for the new bread recipes, some of the original material has been dropped, but this is still a great book with hundreds of great recipes.

Cheney doesn't make a big deal about it, but this is a vegetarian cookbook that vegans will find especially appealing. Her scone recipes put commercially available scones to shame, despite her use of healthy alternatives to dairy products. The subtitle -- A Down to Earth Cookbook -- aptly describes her successful effort to present bread as a foundation for complete meals. You'll find recipes for pizzas, calzones, wraps, spreads, fillings and a variety of other vegetarian foods you won't find anywhere else.

Cheney's personal and engaging writing "voice" really brings this book to life. Experienced bakers and beginners will find it to be an equally appealing addition to their collections

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