Popular Recipes

	Whole Wheat Hearth Bread 1
	Transitional Multigrain Sandwich Bread 1
	Transitional Cinnamon Raisin Bread (and Buns) 2

Recipes listed from this edition: 3

Recent Reviews

Transitional Cinnamon Raisin Bread (and Buns) reviewed by jenncc

This is a very tasty (not too sweet loaf). We used this for wonderful grilled cheese sandwiches and also good toasted with butter. I agree with the other reviewer - rise took longer and it is better toasted. Mine did not come out very "crusty" - the...
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Transitional Cinnamon Raisin Bread (and Buns) reviewed by bhnyc

I am so glad that I read people's comments about the rise time of this on TheFreshLoaf.com. I did, indeed, find that it took soooo much longer to rise than the recipe indicated. Plan accordingly! I could not effectively knead in all of the raisins by...
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Transitional Multigrain Sandwich Bread reviewed by bhnyc

There are so many whole grains in here that you feel good eating it! It's relatively easy to make and makes a nice sandwich.
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Whole Wheat Hearth Bread reviewed by andrew

A good, solid recipe for a very decent loaf of whole grain bread. It uses two techniques that Peter highlights in this book - a soaker and use of a pre-ferment, retarded by refrigeration. A soaker is simply a mixture of flour and water, left overnight...
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