I tried out this book's method for making lean breads more flavorful by using smaller amounts of yeast and longer rising times. It worked great, and I think I've found my method for making that type of bread.
The Hot Bread Kitchen Bakery in NYC employs immigrant women, who bake the breads from their home countries, and the cookbook has recipes for many different breads, both raised and flat -- naan, tortillas, bialys, plus many more. There are also more familiar recipes for baguettes, Parker House rolls, and multi-grain sandwich bread.
If you're looking for clear instructions on making many different types of bread, this is a terrific cookbook. I can't wait to try some more of the recipes!
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