Download PDF The Breadman's Healthy Bread Book, by George Burnett
The Breadman's Healthy Bread Book, by George Burnett
Download PDF The Breadman's Healthy Bread Book, by George Burnett
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About the Author
George Burnett, the Breadman, is an acclaimed natural-food lecturer and baker who has devoted his life to spreading the word about the incredible health benefits of whole grains and natural breads. He lives in Montana with his wife, Christy, and four sons: Ben, Isacc, Niel, and Matthew.
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Product details
Hardcover: 304 pages
Publisher: William Morrow Cookbooks; 1 edition (November 19, 1992)
Language: English
ISBN-10: 0688120253
ISBN-13: 978-0688120252
Product Dimensions:
6.1 x 1 x 9.2 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#519,468 in Books (See Top 100 in Books)
Its a great book - I returned the bread machine but kept the book - it works fine for hand made bread - and it gives the recipe in smaller quantity than you see in most cook books. One loaf at a time is all I need and just cutting some 'regular' bread recipes does not always work. This is a good investment for single people or those who like home made bread but just one loaf at a time. When it has no added chemicals it tends to mold so I needed the smaller one loaf at a time version. This book has several that are great - yumm I have not made any for a while and writing this makes me hungry... which one to try next ... last time I made the regular white bread and turned it into cinnamon rolls rather than a loaf. ummm rye bread - or cinnamon rolls or any number of others.. well worth the minimal cost.
My biggest issue with this book is that every recipe calls for gluten flour, whey, and lecithin. None of these items would I consider a kitchen staple. The whey alone was $11 at my HFS (they had only one size/option... b/c "whey" is not the same as whey protein).My second issue with the book is the layout. As another reviewer said, it is double the pages it needed to be (1 lb vs 1.5 lb loaves). But more than that, the book is divided by bread types, and THEN by "transition" and "elite" recipes. Transition has part white flour. Elite is whole grain. This is a terrific idea, but I wish they were all in one place, such as, the first half of the book being transition, the second half elite. It makes thumbing through the book annoying. I really don't care if a recipe falls under "tea bread" or not, I want to know if it's whole grain or not.I still have one more ingredient to buy before I can even try a recipe! If the recipes are fabulous, I will update this review. As it stands, I wish I had not made the purchase.
This is a great book, and I've been using it for about a month to make a lot of different types of whole grain bread in my bread machine. I have a West Bend Hi-Rise Breadmaker which has a 2.5 lb capacity, so the 1 lb and 1.5 lb recipes are a bit small for my machine, but I've had good success with doubling the 1 lb recipe (except for the yeast and salt, for those I use the same as the 1.5 lb recipe otherwise it's too much), and setting the machine to whole wheat (for any of the "Elite" whole grain recipes), light crust, 2 lb.One warning before you start, since this is a health food book, you need to get a lot of the healthy ingredients at a health food store, and expect to make a $100+ shopping trip before starting. I found almost everything at Whole Foods Market, many ingredients I've never seen before, such as liquid lecithin (found near the vitamins), barley malt syrup, and walnut oil. Other ingredients I bought were sesame seeds, caraway seeds, whey protein powder, vital wheat gluten, quinoa, millet, spelt flour, potato flour, oat flour, soy flour, buckwheat flour, rye flour, pumpkin seeds, sunflower seeds, dates, raisins, walnuts, pecans, sesame oil, molasses, wheat germ, wheat berries, oat bran, wheat bran, poppy seeds, spices like dill, and of course whole wheat flour. I didn't buy the powdered egg substitute as it seemed to be mostly soy flour, and I know that flaxseed meal is a good powdered egg substitute and I had that already. Many of these items are expensive but once you stock up, you can make all kinds of really good tasty healthy bread without having to run back to the store a lot. Lately I only keep running out of the whole wheat flour and that's available at any grocery store.The last two sandwich type breads I made were Dill Rye Bread and Quinoa and Sesame Seed Bread, and those were excellent. There are a lot of others like this I plan to try. The Health Nut Bread was good too, with sunflower seeds, also good for sandwiches. I do warn about the recipes that look like sweet breads, such as Fruit and Bran Muffin Bread and Whole Grain Banana Date-Nut Bread. I made both of those and they came out ok, but they are NOT sweet breads like your typical muffin or banana bread; they taste like regular whole wheat bread with a slight hint of fruit; fine as toast with breakfast but not like a dessert. When I want sweet bread or muffins I'll make a regular recipe in the oven with baking powder/soda instead of a whole wheat yeast bread (or use a non-whole-wheat sweet bread recipe in the machine from another book), but of course that's not as healthy.A note for the gluten haters: I don't understand the latest "gluten-free" craze at all... it seems like half the country all of a sudden came up with a new allergy and phobia to a natural part of wheat (no, it's not some sort of poison), and now everything from fruit to furniture needs to be labeled "gluten free" or people won't buy it. If you believe this nonsense or actually do have a real medical issue with gluten, then look for a gluten-free cookbook instead of this one. For the rest of us, just remember that gluten is what makes dough stick together and rise properly as bread, and since whole wheat flour has much less gluten than white flour, you have to add a tablespoon or so of gluten flour to make up for the difference, otherwise the bread will not rise and it will be dry and dense.
This was written for the breadman brand bread machines back when Moses was a pup. Having said that, the recipes are solid, simple and tasty. He starts out with the standard [especially back then] white bread stuff, proceeds to the half & half recipes and then transitions to completely whole wheat/whole grain recipes. He uses lecithin and whole wheat instead of bread flour, so it's old-fashioned in that sense, but it's easy to get lecithin here on amazon, it's cheap and it does wonderful things for bread, so that's no biggie [commercial bakeries and serious bakers use it frequently]. Also there is no filler - no recipes for spreads, sides or other junk that doesn't have anything to do with bread. Every recipe has options laid out for what size loaf you want to make in a simple to read and easy to follow grid format. This is a durable [hardback], simple, complete, basic primer on healthy bread from a bread machine. I highly recommend this as a first book with any bread machine or as a fun addition to any experienced bakers bookshelf.
Books with healthy bread machine recipes can be hard to find. . . this is one of the best! There are two "categories" of recipes: the "transitional" recipes still contain some ingredients best avoided; the other recipes are the best nutritionally.The recipes are listed for both 1 and 1 1/2 lb loaves, and are easy to make. The onion-thyme bread is one of my favorites! There is also a recipe for hand-twisted, whole wheat pretzels that is really good too.If you're concerned about the types of foods you put in your body, and love warm, fresh breads of all types, get this book!
This bread machine cookbook is informative, easy to follow and well written. The recipes can be used with any breadmachine. Some of the ingredients are a bit involved but well worth the time to put together. I've had great success with any of the breads made. They have a beautiful rise, texture and taste. My personal favorite is the caraway rye bread. The only critique to this cookbook is the use of gluten, gluten, gluten. It would have been a five star if it included gluten free recipes.
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