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

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For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett's revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett's slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, ...
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Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

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Overview

For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett's revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett's slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home.  This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker's needs. While techniques by other experts may sound similar, they still require messy dough handling.  Nancy Baggett's technique is the simplest one yet, and it's virtually fool-proof. 
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Product Details

  • ISBN-13: 9780470399866
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 2/3/2009
  • Edition number: 1
  • Pages: 240
  • Product dimensions: 8.10 (w) x 9.10 (h) x 1.00 (d)

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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Table of Contents

Acknowledgments vii

Introduction ix

The kneadlessly simple method: Nine easy steps to great bread 1

Getting started: basic know-how, ingredients, and troubleshooting 7

Easiest ever yeast breads 27

American favorites 59

Old-world classics 95

Healthful, whole-grain, multigrain, and gluten-free breads 129

Sweat breads and gift breads 157

Toppings, sauces, glazes, drizzles, and finishing touches 187

Kneadlessly simple recipe makeover guide: How to convert traditional yeast recipes to the KS method 197

Index 28

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Customer Reviews

Average Rating 3.5
( 12 )
Rating Distribution

5 Star

(2)

4 Star

(5)

3 Star

(1)

2 Star

(2)

1 Star

(2)

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Sort by: Showing all of 12 Customer Reviews
  • Posted April 1, 2011

    An Interesting Alternative to the Traditional Method

    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.

    2 out of 3 people found this review helpful.

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  • Anonymous

    Posted August 29, 2009

    Bread baking made easy

    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.

    2 out of 3 people found this review helpful.

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  • Posted December 2, 2010

    more from this reviewer

    BUY THIS BOOK!!!!!

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 18, 2009

    Great for folks who love to bake BREAD

    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!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted October 29, 2012

    Great olive and rosemary bread

    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.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 10, 2009

    Bread Making Made Easy

    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.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 11, 2009

    save your money

    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.

    0 out of 2 people found this review helpful.

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  • Anonymous

    Posted March 10, 2010

    No text was provided for this review.

  • Anonymous

    Posted April 1, 2011

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  • Anonymous

    Posted December 13, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 9, 2009

    No text was provided for this review.

  • Anonymous

    Posted November 19, 2009

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