Amy's Bread - Tapa dura

Finally--an updated, new edition of the beloved guide to bread baking Amy's Bread is a legendary New York institution that serves some 50,000 customers every month and supplies bread to more than 300 restaurants and stores daily. Long out of print, Amy's Bread shares Amy Scherber's recipes and techniques for everything from basic loaves to artisan breads. Now fully revised and updated, this full-color edition includes more than fifty recipes for home bakers at every level of experience. Amy's Bread starts with the basics like Big Beautiful White Pan Loaf and French Baguette before progressing to more complicated recipes like Whole Wheat Sandwich Bread with Oats and Pecans and Semolina Bread with Apricots and Sage. But there's more here than just bread--recipes for pizzas, sandwiches, and sweet treats are also included. * A helpful introduction covers basic bread baking techniques, starters, ingredients, and equipment * 130 full-color photos illustrate bread shaping and scoring techniques, as well as photos and personal stories that reveal the inner workings of the bakery * Artisan breads can cost $5 or more at the market; this book lets you make them at home for just a fraction of the cost Whether you've just discovered the joy of bread baking or you've been doing it for decades, this revised classic will keep your oven hot for years to come.

"Bread goes to the very roots of life, andits ingredients are the most elemental. Rain, sunshine, and healthy soil to grow the wheat; human hands to harvest, mill, and turn the grain to flour; water captured in reservoirs, which moistens the flour; yeast, which occurs naturally around us in fermenting fruits and starches; and salt from the earth andthe sea are the basic ingredients. These, along with the warmth of the baker's hands, his or her strength, skill, and passion, and a fiery hearth, are all thatare needed to make this simple yet incredible food."
—From the Preface