Amy's Bread

Amy, you need to write another bread book or at least bring out another edition of this gem! I've been a homebaker for a lot of years and have a large assortment of bread baking cookbooks, but when I want something reliably wonderful I find my way back to this book. I disagree with the reviewer that says this book is mainly for sourdough recipes, there are some in the book, but there are more that are either straight doughs or that begin with a simple overnight biga or poolish. The focaccias are simply the best I've found anywhere, be sure to try them with sliced tomatoes on top! And for a stellar Thanksgiving bread that will knock your guest's socks off, go for the pumpkin bread and no it isn't the usual quick bread recipe but a wondrous yeasted dough that screams Fall! Please Amy, I know you've got more to give us, so GIVE!!! :)

This book clearly explains how to create great breads without adding alot of yeast. The sponge starters create a "moist, chewy texture with more flavor, a nicer crust, and a longer shelf life than straight yeast breads." Amy is telling the truth. I've baked 2/3's of her breads and am totally happy with the results. I gave this book as a present to a friend who has never been able to achieve a truely Italian loaf of bread. She thought I was a master bread maker. The truth is Amy is a master bread maker and I can read and follow instructions. If you really want to create wonderful breads this is the book for you.

This book has inspired me too also follow my dream of owning a bakery. The recipes are fabulous and easy to make with a easy to follow format.

I can't say enough good things about this book. I bought the book as a beginning baker, and in the 10 months since diving into "Amy's Bread" I'm baking loaves that rival the local artisan bakery (really!). Looking for the perfect baguette? It's in there. Looking for a great white pan loaf? It's in there. The book has that rare combination of delightful recipes presented clearly and concisely; rock-solid technique and beautiful photography. The section on sourdough is one of the best sources I've found for understanding and making these types of breads. If you're interested in baking really great tasting bread and impressing the hell out of family and friends, this book is a must. A warning, however. Bread making is in inexact activity -- have patience and this book will reward you over and over again. And get yourself a bakestone.....you'll be using it alot from now on.

For those people who always wanted to know the ins and outs of bread making from scratch, this is, in my opinion, the definitive bread making book. The step by step instructions are almost fail safe. The beautiful photographs of the finished product are almost edible in themselves. And Ms. Scherber has a five day series of instructional progrmas shown frequently on the TV Food Network, where some of the recipes are available for downloading. I love this book. So much so, that I bought two copies.