Easy Bread: 100 No-Knead Recipes

by Judith Fertig

Overview

Yes, you can have wonderful, home-baked bread any day of the week.

Easy Bread will change the way you think about baking bread. Skip the traditional rounds of kneading and rising. With dough always ready to go, you'll be serving up glorious, fresh-baked breads in no time! Award-winning cookbook author Judith Fertig shares her expertise with a simplified, step-by-step technique and clear, detailed recipes easy enough for even beginning bread bakers. Start with a simple French loaf or pizza dough and quickly advance to filled breads, bagels and flaky buttery croissants. Prepare delicious bread toppings and fillings, like artisan butter, cinnamon sugar and caramelized onions, ready for whenever a craving for sweet or savory strikes.

Varieties include:

Basic Artisan Breads

Baguette

Rolls

Whole Grain Breads

Whole Wheat

Traditional Naan

Seeded Breads and Filled Breads

Whole Wheat Cheddar Boule

Rosemary and Black Olive Fougasse

Flavored Breads

Hamburger Buns

Sun-Dried Tomato and Feta Flatbread

Slow-Rise Breads

Slow-Rise Herbed Polenta

Slow-Rise Ciabatta

Gluten-Free Breads

Gluten-Free Caraway "Rye"

Gluten-Free Cinnamon Rolls

Festive Breads

Chocolate Hazelnut Swirl Loaf

Apple Custard Kuchen

Brioche

Butternut Brioche

Brioche Pull-Aparts

Bagels

New York Bagels

Montreal Bagels

Buttery Yeast Breads

Flaky, Buttery Croissants

Danish Orange Pinwheels

Baking bread was never so easy — or so satisfying!

Product Details

ISBN-13:	9780778806844
Publisher:	Rose, Robert Incorporated
Publication date:	08/24/2021
Pages:	224
Sales rank:	624,615
Product dimensions:	7.40(w) x 9.90(h) x 0.60(d)

About the Author

Judith Fertig is an award-winning and bestselling cookbook author, specializing in baking, barbecue, and the regional cuisine of the North American Heartland. Her food and lifestyle writing has appeared in The New York Times, The London Sunday Times, Bon Appetit, Food and Wine, Natural Awakenings, Better Homes and Gardens, Saveur, Fine Cooking, and Eating Well. Fertig has appeared on the Food Network and many TV and radio programs.

Table of Contents

Introduction 7

Part 1 Let's Get Started 9

Basic Artisan Breads 22

Part 2 Now You're Baking 32

More Basic Artisan Breads 36

Whole-Grain Breads 54

Seeded Breads and Filled Breads 76

Flavored Breads 92

Slow-Rise Breads 110

Gluten-Free Breads 124

Festive Breads 136

Brioche 150

Part 3 Master Baking 169

Bagels 172

Buttery Yeast Breads 180

The Artisan Pantry 194

Acknowledgments 214

Index 215