Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett

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(Hardcover)

  • Pub. Date: February 2009
  • 210pp
  • Sales Rank: 12,093

    Reader Rating: (5 ratings)

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    Product Details

    • Pub. Date: February 2009
    • Publisher: Wiley, John & Sons, Incorporated
    • Format: Hardcover, 210pp
    • Sales Rank: 12,093

    Synopsis

    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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    Biography

    Nancy Baggett is a baking expert, food journalist, and bestselling cookbook author whose thirteen titles include the IACP Award–winning International Chocolate Cookbook, The All-American Cookie Book, a James Beard Foundation and IACP best baking book nominee, and The All-American Dessert Book. She contributes to Eating Well, the Washington Post, and many other leading food magazines and newspapers, and is an occasional commentator for NPR's Weekend All Things Considered. Baggett appears frequently at culinary and food writing workshops, classes, and demonstrations around the country, and has been interviewed on many national TV and radio shows. Her Web site is www.kitchenlane.com.

    Customer Reviews

    Bread Making Made Easyby Anonymous

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    November 10, 2009: 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.

    Bread baking made easyby Anonymous

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    August 29, 2009: 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.


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