My rating: 5 of 5 stars

Bread, bread, beautiful bread! I’ll take bread over sweets most of the time, so this book just called to me. This 15th anniversary edition of Peter Reinhart’s classic book contains updates and new recipes and is everything you think it would be…and more!

When I opened to the index I immediately saw Pane Siciliano and knew that would be my first bread. I love Sicily and its breads and I could not wait to try this one! It is a semolina bread which is just a classic Sicilian flavor. I followed the recipe exactly and at the end of day two I had three beautiful loaves on two pans. The recipe states that you can cook them at that point, but that (in the author’s opinion) they are better if proofed in the refrigerator overnight and baked on day three. To test this theory, I cooked one loaf immediately and proofed the other two overnight. I would have to disagree with the author on this one. There was very, VERY little difference either in the blisters on the crust or the flavor. Frankly, I didn’t find enough difference to warrant the extra day, so I will probably just bake on day two from now on. I have to say, the flavor took my right back to the streets of Palermo and breaking open a fresh, warm loaf and letting that flavor burst in your mouth.

There is a delightful array of breads in this book from a classic French Bread to Challah, Ciabatta (another favorite of mine!!) and even English Muffins. The breads vary from one day to three days with a nice range so you can choose a recipe based on the time you have as well. There is a lot of technical information in this book that explains the whys and wherefores of baking bread. The instructions are very clear and easy to follow.

If you love bread, then I highly recommend this book. It is a bread-lover’s dream!

I received a copy of this book from Ten Speed Press through the Blogging for Books program for my honest review. All thoughts and opinions are my own.