Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
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Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

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by Nancy Baggett
     
 

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Savoring a loaf of fragrant, warm-from-the-oven bread is one of life's great pleasures. Now you too can experience the joys of home-baked bread—without all the hassle and mess of traditional bread recipes. Taking recent advances in slow-rise, no-knead bread making to a whole new level, award-winning cookbook author Nancy Baggett serves up seventy-five of the

Overview

Savoring a loaf of fragrant, warm-from-the-oven bread is one of life's great pleasures. Now you too can experience the joys of home-baked bread—without all the hassle and mess of traditional bread recipes. Taking recent advances in slow-rise, no-knead bread making to a whole new level, award-winning cookbook author Nancy Baggett serves up seventy-five of the easiest, tastiest bread recipes ever developed.

Baggett's recipes involve no complicated procedures, no special equipment or baking expertise—and, of course, no kneading. The secret to her method is in the science: During a long, slow rise, the doughs actually knead themselves, and at the same time, develop wonderful flavor. Many of the recipes require no hand shaping, and all include a "KS (Kneadlessly Simple) Quotient" that explains exactly what's involved. With one bowl, one spoon, a few simple steps, and minimal kitchen clean-up, you'll be on your way, even if you've never baked bread before.

Inside, you'll discover terrific recipes for every taste and occasion. Enjoy loaves with the aromas and textures of today's best artisan breads—crusty Rosemary Focaccia, Ciabatta and Baguettes, plus buttery Brioche and other European classics. Savor all-American favorites like San Francisco–Style Sourdough and Cinnamon-Raisin Bread. Stay healthy with Hearty Multigrain Boule, 100 Percent Whole Wheat–Honey Bread, and Gluten-Free Faux Rye Bread. And indulge with Panettone, Spiced Cranberry Orange Coffeecake, and other sweet breads. You'll even find recipes for bread-making kits you can give as gifts!

To make sure every bread turns out perfect, Baggett provides detailed advice on ingredients and techniques as well as step-by-step instructions for each recipe, including a range of rising times that you can select to suit your schedule. She also gives you in-depth troubleshooting tips and explains how to convert favorite old-fashioned bread recipes into no-knead versions. With a whole chapter of "Easiest Ever Yeast Breads" to get you started, along with sixteen pages of tempting color photographs, Kneadlessly Simple is all you need to create fuss-free, artisan-quality breads in your own kitchen.

Product Details

ISBN-13:
9780470399866
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
02/03/2009
Pages:
240
Product dimensions:
8.10(w) x 9.10(h) x 1.00(d)

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Meet the Author


Nancy Baggett is one of America's most respected baking teachers. She is the author of the best-selling All-American Cookie Book, The International Cookie Cookbook, and The International Chocolate Cookbook, which was named the best dessert cookbook by the International Association of Culinary Professionals. Her work has appeared in Gourmet, Food & Wine, Bon Appetit, and Ladies' Home Journal. She has demonstrated her recipes on many television shows, including Good Morning America and CBS This Morning.

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Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads 3.3 out of 5 based on 0 ratings. 12 reviews.
Books_And_Chocolate More than 1 year ago
Bread making can be intimidating but this cookbook attempts to make the process easier with a "no-knead" cold rise method that eliminates the steps of proofing or sponging the yeast and kneading the dough. For me, bread making has always been a hit or miss deal. Sometimes it turns out well, other times not what I hoped. I had some success with this method. It took me less than ten minutes to mix the ingredients for basic white bread then I let it do its thing unattended in the bowl for about 24 hours total (three hours in the refrigerator and another 20 or so sitting on the countertop). I then divided the dough, one half for a regular loaf and the other for pizza crust. The bread dough had to rise again (about 2 hours) in the pan before baking for about 40 minutes. The whole process is simple and while it does take many hours for the yeast to work because of the cold method used, it isn't actually time-consuming for the baker since the dough is left unattended the entire time. Bread done this way does tend to turn out more moist than those done the traditional way and the very center was more doughy than I liked but overall I thought it turned out well and had good flavor. I will add a few more minutes baking time when I try it again. The pizza crust was also good. Seeing that the bread turned out more moist, I did partially bake the crust before adding the toppings for the regular baking. This cookbook has lots of tips for bread baking as well as a good troubleshooting section to tell the reader what might have happened if the results weren't satisfactory. There are lots of recipes ranging from basic white and whole wheat breads to English Muffin Loaves, Raisin Bread, Caraway Beer Bread, dinner rolls, and sweet rolls. I don't think this method of bread making will completely replace the traditional way for me, but I do like it as an alternative.
LaylaCD More than 1 year ago
I always wanted to bake bread but do not have the counterspace, nor the inclination, to knead dough. This book changed everything and I have been baking my own bread for a year. Frankly, the directions and techniques are so clear and simple that you don't need pictures. Now I am a bread snob, nothing tastes like bread baked from scratch in your oven.
Anonymous More than 1 year ago
I have tried four of the recipes so far and found them to deliver fresh, yeasty bread. Getting the routine to fit my day was a little difficult. You can't be impatient as the bread rises in its own time. Room in refrigerator can be challenging too. All of it is worth that first taste of freshly baked bread. I can't wait to try the focaccia and sourdough!!
Anonymous More than 1 year ago
This book uses a wonderfully easy and flexible method of no-knead bread baking. The biggest benefit of the technique is that it is so low-key, it can be halted, shortened, or extended at virtually any stage in the pre-baking process, thereby making the bread making easy to work into nearly any schedule. Just be prepared to wait about 24 hours between mixing the ingredients and eating the fresh-baked loaf. I particularly like the Kneadlessly Simple technique because I have had much more consistent results with it than with other no-knead techniques. The loaves always rise really well for me. Baggett also explains the technique very well at the beginning of the book. She included two things which I have found invaluable: a list of problems you may have and suggested solutions for making the next loaf turn out even better, and a set of guidelines for adapting recipes to the Kneadlessly Simple method. These have proven exceedingly helpful for me as I adapt other recipes to this method, and change the recipes given in this book. In fact, that was the one thing that was somewhat of a disappointment with this book: the recipes. There certainly are a great number and wide variety of recipes, but many of them are similar, or just didn't particularly appeal to my taste. There are a few, but not many whole-grain recipes in the book.
Anonymous More than 1 year ago
Bought this book just to try this recipe. Made both the basic white peasant style and the olive and rosemary variation and both turned out great. My family has requested me to make it again. The only down side is I found the recipe on the Internet for free after buying the book on another website advertising this book.
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Anonymous More than 1 year ago
I love this book! It contains lots of information and details for making bread without kneading. Even a novice cook will be able to make bread successfully. And you will be able to pay for the book from the money you save by making your own bread! I highly recommend this book.
Anonymous More than 1 year ago
this book lacks pictures. how is one suppose to know if you don't see where you going. there are better recipes for bread out there.