Check out a new cookbook that is a bread-lover’s dream. Plus, try a recipe for sweet dough that is fried for heavenly donuts.
“Bread Heads” is the affectionate term those in the culinary world have given to individuals who have devoted their time and craft to studying, experimenting, and playing with breads and yeast-raised doughs. Ingredients and variables that usually send cooks and bakers running for the hills instead look like a beautiful challenge the Bread Head.
James Beard Foundation winner, acclaimed baker, and dare we say Bread Head, Richard Bertinet has released a new book, Dough: Simple Contemporary Bread, that revolutionizes bread-making for the home cook. With step-by-step photos that highlight what your hands should be doing with the dough, Richard’s book breaks things down so you know how to work with the dough rather than fight with it to do what you want.
The chapters are divided into a few basic types of dough, white, olive, brown, rye, and sweet. The sections then continue to show variations of this one parent dough and all the different breads one can make with it, from ciabatta to donuts.
If you have someone on your holiday list that loves to experiment in the kitchen or make bread, this is the new reference book they need.
For now, try the donut recipe featured in the book, made with the base sweet dough.Print
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.