Homemade Bread [antikvár]

ALL ABOUT BREADS If you like to settle down to read cookbooks, we invite you to this fascinating story of bread. Plump loaves, shiny-brown rolls and luscious coffee breads will pop out of the pages. You'll sniff in imagination the most enchanting of all fragrances, that of yeast bread leaving the oven. You'll remember the crunch of the knife as it cuts through the golden crust, and you'll almost taste the wheaty goodness of bread slices spread with butter. You will marvel at the wonderful, faster-to-make breads that have been emerging from test kitchens—and country kitchens—as some of you recall Grandmother's friendly kitchen and the irresistible smeU of her beautiful breads. Our new simplified versions retain the old flavors, good looks and aroma. Food fragrances, psychologists say, linger in memory more strongly than tastes. This may explain why, when we asked many men and women for their most cherished childhood food memories, they mentioned warm homemade bread more times than aU other kinds of foods put together. They talked of oven-fresh bread spread with butter and homemade berry jam . . . bowls of steaming vegetable-beef scented soup along with hot com bread for supper on evenings when rain splashed against windowpanes . . . warm sugary-cinnamon rolls brought over by a neighbor to say: "Merry Christmas to your house from ours." Country hostesses know there's nothing like the aroma of yeast bread to sharpen appetites and buUd anticipation for the meal that is about ready. For good measure we include in this cookbook, along with yeast-leavened breads, some of the great quick breads that so successfully dress up meals with so little effort—^biscuits, mufiSns, popovers, pancakes, waffles, nut and fruit breads and gingerbread, for instance. Excellent packaged mixes for these breads line supermarket shelves. You use them, too, but there are occasions when you want to stir up "from scratch" quick breads like those in this book. They, too, are easier than ever to make.