Bernard Clayton's complete book of small breads
Small is a scone, a bagel, a Parker House roll. Small is a feta biscuit, a "pan dulce," a brioche, an all-American blueberry muffin. Small fits easily in the palm of your hand, but fills your mouth and stomach with flavor. Ideally suited for the home cook, the recipes are written in Clayton's concise, leave-nothing-to-chance style, which takes you through each step of the mixing, rising, shaping, and baking process in the company of an expert. Instructions for kneading by hand, mixer, and food processor are given in each recipe, and there's a simple formula that allows you to convert the recipes for use in a bread machine. Most recipes yield a dozen or so pieces (just the right amount for home ovens) and are made with easy-to-find ingredients and equipment. All the recipes have been tested and tasted in Clayton's kitchen, and each is timed by step so that you will know how much time to allow for preparation and baking. From English hedgehog rolls to Syrian sumsums, from Chinese steamed buns to Czech kolaches, from Puget Sound cinnamon buns to Swiss Gipfelteigs, there are small breads for every taste (including biscuits just for dogs!).