I have been teaching breadmaking for over 35 years. During that time I developed my own recipes for use in classes. Here they are, over 100 in all, completely updated and most include photos! This is the Third Edition with new recipes and even more tips.

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(click cover to zoom)

recipes for beginners
sweet dough treats
finger breads
batter breads
whole grain loaves
international breads
rustic Italian breads
authentic sourdough

Plus lots of background info on ingredients, equipment, bread FAQs, how to braid dough, tips for artisan baking, and loaf scoring diagrams.

Here's a review by Michael Jubinsky, a "Top Ten Bread Baker in America". . .

Awesome baby!

Don, you did an excellent job with this book. You should be very proud of yourself. It looks great and the the payout is clear and straight forward. Thank you for the really nice comments and I want to be one of the first to buy an autographed copy.

Sandy I just spent some time looking it over and it certainly brings back memories. I can't remember the last time I made the hot cross buns but when we saw the photo it was like a flashback - thank you.

Warmest regards,

Stone Turtle Baking and Cooking School
Lyman, ME

and from a 5-star review on Amazon . . .

I know how much effort Don put into "Bread Class Recipes." It is a reflection of years of practice, teaching, testing and feedback from real people. I know that before publishing he did some tweaking, testing and further ensured people would have success with his recipes.
Rick B.
Christiansburg, VA


There are many bread books on the market.
So, what’s different about this one?

Time is of the Essence
The recipes in this book are highly optimized for speed. With good organizational skills and ingredients set out by the instructor in advance, students should be able to complete any recipe within two and a half hours from start to finish.

These recipes, particularly ones in the beginner section, can be made by very inexperienced bakers including students with no previous experience with yeast-risen products.

Designed for Teaching
These recipes use common language and techniques throughout so baking students enjoy consistency as they progress through the book.

Modern Ingredients & Techniques
Many bread recipes found elsewhere, including those on the internet, still use active dry yeast and include the required rehydration and proofing steps. Some even call for live cake yeast which is now almost impossible to find in markets due to its limited shelf life. This can be confusing and cause delays in the classroom as students try to convert recipes for different yeast types. This book uses only modern instant yeast, and all recipes are specially designed to take advantage of its unique properties including quick dissolving, rapid rising, and extreme reliability.

Scale Ready
Advanced students weigh ingredients instead of measuring by volume with cups and spoons. This offers several advantages: it eliminates errors from packing ingredients too tightly, it is easy to tare the scale to zero after each ingredient is added, and you end up with fewer utensils to wash when you are done. This book includes both volumes in common U.S. units and weights in grams.

Challenges for Advanced Students
Once the beginner and easy sweet dough recipes have been mastered, there are new challenges provided by whole grain baking, classic French and rustic Italian breads with high levels of hydration, and even sourdough, from capturing live yeast on local produce through to naturally risen breads.

Ready for tablet/iPad eBook PDF
• full-color images
• clickable Table of Contents
• runs on Kindle Fire, PCs & Macs too!
• print recipes for kitchen (keeps iPad safe)
• electronic delivery (fast & free "shipping")

Ready for Kindle eReaders
• scalable text
• lendable to a friend (14 days)
Available from Amazon with Whispernet delivery
• Note: Fire owners should use the PDF edition

© 2023 D K Dickey — All Rights Reserved