Here are two excellent books on breads:
"The New Complete Book of Breads", by Bernard Clayton. I used to teach
beginning bread-making classes, and this is the book I recommended to my
students. The variety of breads contained in this one, thick, tome is
wonderful. The recipes themselves are terrific. The instructions are
clear, and given for hand, KitchenAid, and food processor mixing. If you
want one bread book, this is the one to have. But of course, once you have
been bitten by the bread bug.......
"The Village Baker", by Joe Ortiz. Another fabulous book. Joe talks far
more about the actual process of making and baking bread. There's lots of
information in here about just what certain ingredients DO in bread, what
is the optimum amount, etc. If you've ever asked yourself, "...'beat with
a paddle for 2 minutes'....but WHY am I doing that?" Joe's book will tell
you. Many's the time I have eliminated a step that I thought was
unnecessary, then found out later that it added something good to the final
product, like beating for 2 minutes with the paddle increases the gluten
development. A handy thing when making rye bread, for example. It also
contains lots of pictures and drawings, clear instructions, etc. Fewer
recipes, but excellent explanations. Book #2 on the shelf.
Happy Baking, y'all!
Terry