Bread Recipes
The following table shows the recipes I've made recently. My two main sources are Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes (2004) and Rose Levy Beranbaum's The Bread Bible (2003). I recently got Laurel's Kitchen Bread Book (Robertson, 2003) and a grain mill, so some 100% whole grain recipes may start appearing soon. I'm also looking forward to getting some of Peter Reinhart's books, especially his upcoming book on whole grain bread
Clicking on the recipe title will take you to the recipe page. There's nutritional information derived from the USDA's nutrition database, but keep in mind that these values are for the raw, unbaked ingredients. The inside of a loaf of bread typically reaches around 200°F, so some changes in the nutritional properties are likely.
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