European breads are usually crustier, heartier and have more subtle flavor differences than American breads... (from the Preface)

{HISTORY}

Written by a third-generation professional Belgian bread baker, Old World Breads contains over 130 recipes gathered from around the world and expertly fine-tuned for American kitchens. Published in 1988 for the Crossing Press Speciality Cookbook Series, this treasure trove of authentic homemade bread recipes was written with the novice in mind and the professional in spirit.  The author, Charel Scheele, grew up in the baking business alongside his father and grandfather in Flanders Belgium where they produced loaves of fresh bread made daily for local patrons. 

In his grandfather's day, all the bread was made by hand and baked in a big wood-fired brick oven that fit 200 loaves at a time. Learning this trade, one recipe at a time,  one loaf of bread at a time, taught Charel the magic of handmade food and the joy of combining simple ingredients to create a product that literally fed and nourished not only his family but his local community too. 

As an adult,  he attended bread baking and pastry school and worked in a professional restaurant in New York City before heading west to Wyoming where he continued to pursue his passion for handmade, homemade bread. Throughout these travels, he collected recipes and continued to make the traditional favorites of his father and grandfather before him. Here in Old World Breads, Charel shares 135 from-scratch bread recipes that reflect both his European heritage and his American prairie lifestyle.  

Recipes from Greece, Germany, Belgium, England, and Scandinavia mix with American-style sandwich loaves consisting of whole grains grown in the heartland. A troubleshooting guide at the beginning of the book helps guide new bakers to perfecting prize-worthy winning loaves and an array of traditional European selections add creativity and interest for the experienced baker. Additional tips on how to simulate a brick oven environment in an American oven (a fascinating DIY experience using a simple unglazed terracotta garden pot saucer)  is also shared so that home bakers are set up for success right from the beginning. 

Baking your own bread at home doesn't have to be complicated and doesn't have to be limited to wheat, white, and potato breads. A whole world of interesting and diverse flavors await thanks to this fascinating book.

{SPECIAL FEATURES}

• Published in 1988
• 175 pages including a detailed index
• Contains 135 recipes
• Interesting recipes include Dutch Country Bread, Sweet Greek Bread, Nordic Cheese Rolls, Dark Russian Rye, Swiss Shepherd's Bread, Wartime Millet Bread, Whole Wheat Buttermilk Bread, Limburger Miner's Bread, Yorkshire Breakfast Bread, Spiced French Coffee Bread, Frisian Ginger Bread, Cinnamon Almond Loaf, Challah Bread, Jewish Rye, Bread and Dutch Steamed Bread among many others! 

{CONDITION}

In lovely vintage condition, this is an ex-library book and therefore contains a few various library stamps and stickers and a mylar jacket cover. The front endpaper has been removed. Both the interior and exterior of the book and dust jacket are in lovely vintage shape. There is one recipe (for rye bread) that contains a few light cooking spots. All other pages are clean and bright and spot-free. The spine is tight and all pages are intact.

{SIZE} 

Measures 6.25" inches (length) x 8.25" inches (width) x .75" inches (thickness) and weighs 14 oz.