Baking with Yeast

This slim (~85 page) volume is a gem, with recipes culled from various of the author's Schmecks books, all on the topic of yeasted bread products. It contains recipes for what she terms "basic breads," breads made with "various flours and grains" (many with whole wheat flour, but also cornmeal and oats), "wonderful yeastables" (many sweet buns as well as pizza and a few sourdough items), and yeast coffeecakes. The multipurpose sweet dough recipe from Mary Ann is simply delicious -- and makes an enormous amount. That's a good thing because it is delicious. Halving it makes a generous amount for a small family, with leftovers. I have used this recipe to make both cinnamon buns and doughnuts (sometimes splitting the recipe between the two after the first rise), and heartily endorse it. I love the idea of a master recipe for sweet breads to be used as you want. This is a book to be treasured.