Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett, includes recipes like Crusty Portuguese-American Yeasted Cornbread; Cheddar and Chiles Bread; and Crunchy-Munchy Pumpkin, Sunflower, and Flax Seed Boule.
by Nancy Baggett
Nancy Baggett always loved the satisfaction of serving her family fresh, fragrant bread straight from their home oven—but found it increasingly difficult to carve out enough time to prepare her mother's old-fashioned yeast recipes. She began experimenting with a no-knead, slow-rise approach, incorporating but simplifying the techniques used by today's innovative artisan bakers. With her new book, Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads, even complete novices can bake bread reliably and easily in their own homes, with absolutely no kneading and litde kitchen mess!.
The secret is in Baggett's slow, cold-rise method, which not only lets the yeast slowly produce the same full, satisfying flavor found in the best traditional breads, but amazing as it sounds, also gives the dough time to naturally knead itself! The Kneadlessly Simple method involves nine remarkably easy, reliable steps based on the principles of yeast bread chemistry—which Baggett explains in a way that anyone can understand. Best of all, the technique usually involves minimal, economical ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes.
Kneadlessly Simple includes recipes for a wide variety of wonderfully tempting breads. Traditionalists will enjoy homey American favorites like English Muffin Loaves, Everyday Oatmeal Honey-Raisin Bread, Farmhouse Potato Bread and Easy Cinnamon Sticky Buns. Baggett also shares a diverse assortment of rustic European artisanstyle breads like focaccia, ciabatta, and crusty French fougasse. Her healthy, whole-grain and gluten-free recipes include offerings like Crusty Seeded Cracked Wheat Pot Boule—a handsome, hearty, seed-studded boule baked in a Dutch oven, and Gluten-Free Faux Rye Bread—a springy loaf so appealing, most tasters won't realize it's gluten-free. Baggett rounds out her collection by including a delicious assortment of sweet breads like the classic brioche, festive Mardi Gras King's Cake and Cherry and Chocolate Coffee Ring with Kirsch, and by providing finishing touches like Powdered Sugar-Lemon Drizzle and Chocolate Ganache Glaze.
In addition to the fabulous, remarkably do-able recipes included, Baggett also includes thorough information on ingredients, basic bread baking know-how, and troubleshooting. With Baggett's innovative new method, anyone who can read, measure, and stir can now make delicious, fine-quality, yet budget-conscious yeast bread at home.
Nancy Baggett is a baking expert, food journalist, and bestselling cookbook author whose 13 tides include the IACP Award-winning International Chocolate Cookbook, The All-American Cookie Book, a James Beard Foundation and IACP best baking book nominee, and The All-American Dessert Book. She contributes to Eating Well, the Washington Post, and many other leading food magazines and newspapers and is an occasional culinary commentator for NPR's All Things Considered Weekend Edition. Baggett frequently presents culinary and food writing workshops, classes, and demonstrations around the country, and has appeared on TV including Good Morning America, Today, The Early Show, the Discovery Channel, the Food Network, the History Channel, Fox Network, and many regional TV and radio stations. Her website is www.kitchenlane.com.
This page created April 2009
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