Description This is a fully revised second edition of the ever-popular Baking Bread with Children, first published in 2008. Share the magic of baking, with family-friendly recipes and a whole chapter on gluten-free recipes. These family-friendly, easy-to-follow recipes turn flour, water, salt, and yeast into a variety of delicious breads. Warren Lee Cohen also offers advice on nutrition and wheat sensitivities, as well as tips on rebuilding the local bread economy and building a real bread culture—from farm to plate, growing healthy wheat, heritage wheats, fresh grains, artisan bakeries, home milled flour, and supporting artisan bakeries. Fully updated and now in color. Sure to nourish body, mind, and spirit. — Edmund Espe Brown, The Tassajara Bread Book Baking bread at home is a wonderful thing to do—and becomes a profound experience for all when shared with children. This delightful book provides the ideal guidelines and inspiration. I strongly recommend it! — Mollie Katzen, author of The Moosewood Cookbook CO N T E N T S Introduction: how to use the book 1. Homemaking: children and baking—why bake? 2. Bread stories 3. 38 Recipes 4. Baking Tips, ingredients, and measures 5. Bread songs, poems, and blessings 6. Bread projects: building an oven, sculptures, decorations, and more 7. Enlivening the senses 8. Baking at school 9. Seven grains and nutrition 10. Factory bread, wheat sensitivities, allergies and coeliac disease 11. Gluten-free recipes for blinis, brown loaves, churros, and many more 12. Biodynamic, organic and heritage wheats Index Resources
