Product Description
by Charel Scheele (Author)
Who can resist a buttered slice of warm crusty European bread with a bowl of soup on a wintery day? Or sinking their teeth into a fragrant rye or another home made whole grain bread right out of the oven? This book will help the experienced as well as the novice bread baker, as it has simple instructions to make the most delectable loaves. It also helps readers to get the brick oven effect from an ordinary oven.
The introduction of the recipes for most of the white, whole grain, rye, sourdough, sweet yeast breads and rolls describe their origin and suggest wonderful accompaniments to delight the palate.
Author Biography
The author, Charel Scheele has published 4 other books on the subject of bread baking. "More Old World Breads...and Soups Too"!, "Adobe Oven for Old World Breads", "Old World Breads from Your Bread Machine" and "Old World Breads and the History of a Flemish Baker".
Now in his eighties he lives with his wife in New Mexico and still bakes bread as a hobby.
