Customer Reviews for

Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker

Average Rating 4.5
( 5 )
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  • Posted January 24, 2012

    Excellent for serious bakers and beginners with time.

    Simply Great Breads is a wonderful authority on some of the lesser-known breads that are generally not cooked in a home. If you have ever made your own bread, you will enjoy Simply Great Breads because your repertoire will compound immediately. Daniel Leader is a professional baker in his own bakery, and in Simply Great Breads, he included recipes he uses in his own home. When I travel, I realize that those of us who do not live in areas where we can easily purchase excellent artisan breads miss this pleasure. Now, if you have the time, you can make your own. Leader includes English muffins, bagels, and yeast pancakes. Even if you have never baked bread before, the recipes are detailed enough that a beginner bread maker will achieve excellent results.

    1 out of 1 people found this review helpful.

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  • Posted October 9, 2011

    more from this reviewer

    Full of yeasty treats!

    I received this book from NetGalley (Taunton Press).
    First-off, I must begin by admitting that I am a total bread addict. This summer alone I have experimented with making so many breads that I can't even pick a favorite. Therefore, when I heard that Simply Great Breads was coming out, I just had to get a copy and try out some of the recipes. The photographs of the breads were mouth-watering, I had to stop myself from trying them all out on day one. And, once I started baking, I found the instructions easy to follow and the equivalency tables a great resource for baking. I can honestly say that Daniel Leader knows how to bake some exquisitely delicious breads, however, I wish that there had been more "breads", (loaved), in addition to all the specialty recipes, (Stone Fruit Beignets, Ham and Cheese Crescent rolls, Luxury English Muffins...etc). That said, I did enjoy the delectable recipes and recommend Simply Great Breads to readers and home bakers alike.

    Rating: Bounty's Out (3/5)

    1 out of 1 people found this review helpful.

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  • Posted August 3, 2011

    more from this reviewer

    Great Bakery Recipes and More!

    Simply Great Breads by Daniel Leader with Lauren Chattman.

    Daniel has a paragraph or so telling about the item. It may be where it was from or its origins. The recipes list several types of measuring such as ounces, grams and teaspoons. Many of the recipes also have pictures along with them that will have your mouth watering.

    Recipes such as classic breakfast breads include english muffins, crumpets, brioche & bagels for starters. Many of these items are getting pricey let alone what can compare to homemade and the smell of it filling your home.

    Recipes for rolls, biscuits and bread sticks. You can make your Ciabatta bread sandwiches. I hear more and more about grilling pizzas and there is a recipe for a pizza dough that is for grilling. Also other flatbreads using various herbs and spices to entice your taste buds.

    If you been looking for the secret ingredient to make a fluffy pancake then you may finally have found it in the yeast section along with recipes for doughnuts and coffee cakes and the ever popular monkey bread. Not only is there a recipe for jelly-filled berlinder (a German type of jelly doughnut) but also three recipes for the jams to put in them.

    There are also topping recipes & a marinara dipping sauce.

    Book received through NetGalley for review

    1 out of 1 people found this review helpful.

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  • Posted June 16, 2011

    more from this reviewer

    One of the best bread books I have come across...

    I wrote my review before I tried the Yeasted Pancakes. Now I'm adding a star for unrivalled excellence: I have NEVER have I tasted anything to rival the creamy lightness of these pancakes. In fact, it is laughable that they are even called pancakes. They should have another name--like crepes have a different name because they have a different texture, these are a different class altogether. Maybe something like a pan-fried doughnut, but far more elegant and without the greasy overtones 'doughnut' implies. It has a melt-in-your-mouth not-too-sweet airy perfection that will take any added fruit, fruit sauce, or drizzle of maple syrup and make your family/guests swoon with pleasure. Best of all, you make the batter the night before and have a coffee before you do anything more strenuous than take the batter out of the frig. At first I thought this a collection for entertaining. It has a marvelous collection of breakfast breads, rolls, and specialties that one would probably not make every week for oneself, especially if one had a busy schedule, but may want to do as a special treat for family or if a guest were coming. Or perhaps if one had a tea shop, one could offer specials each day. The yeasted tarts and schiacciata, or flatbreads something like focaccia, make me think of brunches, afternoon teas, cool and sweetly delicious white wines, and casually elegant lunches for delighted and delightful friends. But you know what? I really like this collection so much I would probably use it to fill in all week when I run out of something--and to treat myself. There is also an extraordinary collection of flatbreads here, the secrets of which are revealed. Mana'eesh is a Middle Eastern olive oil-rich bread topped with dried thyme, sesame, and sumac. (This was screamingly good in taste and texture.) But not only are secrets of the bread revealed (e.g., how to make the bread rise--or not since it is intended to be flat--properly), but the secret of the spice mixture, and the cooking of chicken toppings that can adorn it, if one were to be authentic. In addition there are fry breads and donuts, bagels and bialys. The bialys were so much better than store-bought that I shall probably never buy another. The bagels are likewise brilliant. Perhaps what I like most is that many of these breads can be most successfully made by preparing the biga or proofing dough the day before, which has the effect of lessening the work aspect of bread creation on the day of a big event, strengthening the texture, and enhancing the flavor. I prefer to make my breads this way now, since the flavor is so clearly impacted (I'm terribly spoiled) and I detest wasting an entire day to rising, kneading, shaping, etc. It has to fit in the schedule if it is going to be a part of my life. I think this is a valuable addition to the library of even an occasional bread-maker because the flatbreads are nearly infallible, and this author uses a standing mixer to knead, which can take some of the mystery out of bread-making, but also gives access to many aspiring bakers. However I note the author, in his preface, suggests this is for the "serious baker with holes in their repertoire." I concede that one may take for granted the necessary oven stones and peels, and experience of texture and stages of doneness, but this is too good not to share with everyone. Enjoy!

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  • Posted March 23, 2011

    more from this reviewer

    Wonderful Bread Recipes

    This book is full of great recipes and beautiful pictures to tempt you. Each recipe is given in metric/ounces together. You don't have to go and figure it out, there are wonderful detailed instructions. We loved the Monkey Bread, and are planning to make the grilled pizza over the summer. There are so many recipes here....ever want to make your own English Muffins? How about Ciabatta or Navajo Fry Bread? Your in for a real treat with this book, it is a real treasure!

    Disclosure of Material Connection: I received this book free from The Taunton Press. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising.

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