Bread: From Sourdough to Rye

Rating:
Summary: Badly edited.
Review: In the first recipe for a "basic loaf" in this cookbook there is either a misprint or a mistake in the list of ingredients. The author recommends using compressed yeast as opposed to active dry yeast. As compressed yeast is not always easy to find she provides an alternative if using active dry yeast. However, the author starts to give the directions for adding active dry yeast and then states "then add the butter". What butter? Other than greasing the pan nowhere is butter mentioned in the recipe or recipe list. This renders the recipe useless...I am returning the book. What a shame.