Cooking with Herbs/Spices

Lesson 6: Breads

Bibliography

For more on bread baking with whole grains, see Robertson, Flinders, and Godfrey’s, The Laurel’s Kitchen Bread Book, Random House, 1984.

For an all around excellent book on baking, see Sands, The King Arthur Flour 200th Anniversary Cookbook, Countryman Press, 1990. You can order the book at King Arthur Flour’s web site. At this site, you’ll also find everything you need for baking, including equipment, baking spices and seasonings, and recipes.

For a great course on quick breads here at SuiteU, see An Introduction to Quick Breads

For more bread and baking recipes on the Web, see Joy of Baking