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

(HC )

(6 Customer Reviews)

by:
Baggett, Nancy

List Price:

$24.95

Price:

$14.97

You Save:

$9.98 (40%)

Availablity:

In Stock

Product Details:

HC :

225 Pages

Publisher:

John Wiley & Sons

Pub. Date:

Feb 09, 2009

Photos:

Color Photographs

Our Part #:

342257

ISBN-10:

0470399864

ISBN-13:

9780470399866

Description:

For an excerpt from the introduction, a gallery of images, an author bio, and recipes, click here.

Autographed Bookplates Available While They Last!

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 understands 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.

Related Categories:

Baking, Bread, Classes/Schools/Techniques, Famous Chefs, Quick/Easy

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1. Anonymous User on 3/9/2009, said:

Peter said: Book is excellent and better than Artisan Bread in Five Minutes A Day. Author goes into much more detail about the science of no-knead bread baking, and all her recipes are sound. Have had excellent results.

(14 people found this comment helpful, 0 did not)

2. Anonymous User on 4/9/2009, said:

To all you doubters-this no-knead, very long rise method WORKS and creates a bread with an awesome texture and flavor that my dad has said "is the best bread I have ever had in my life!" I just bought this book thanks to some store credit from Barnes & Noble here-and Baggett talks in detail about the science behind the art of bread baking and how to convert your recipes into the long, slow rise method as well. I just got some more yeast yesterday so it is just a matter of picking which bread(s) I'll make now! You can't go wrong with this book and at the price you're selling it on here-it is a STEAL! Chef's Cap off to Jessica's Biscuit for being the largest distributor of cookbooks in the world with the absolute best prices! Paulette Le Pore Motzko

(9 people found this comment helpful, 1 did not)

3. Anonymous User on 6/22/2009, said:

The recipes are all very good. My 6 year old stepson wanted this book, and he makes the recipes on his own. You need to plan ahead for when you want the bread available for the timing required in the recipes, usually 24 hours ahead of time. We only had 2 loaves that were so-so, and I the one time we let it rise past the recommended time, and the second case I used metal pans and got a very dark crust. If you follow the recipe to a T, your results should be great!

(4 people found this comment helpful, 0 did not)

4. Anonymous User on 3/28/2009, said:

It's great if it works. I haven't tried it yet. I'm assuming it works as well as the blurbs say. I've made no knead bread in the past and, while it tastes OK, the tecture's never been as good as a kneaded bread.

(4 people found this comment helpful, 9 did not)

5. Anonymous User on 11/23/2009, said:

I have tried several recipes from this book and they have all been very easy to make and the bread has been delicious. The taste, texture and crust on these breads are just wonderful!

(1 people found this comment helpful, 0 did not)

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