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.
Table of Contents
Introduction. The Kneadlessly Simple Method: Nine Easy Steps to Great Bread. Getting Started: Ingredients, Basic Equipment, Tips & FAQs. Easiest Ever Breads. American Favorites. Old-World Classics. Healthful, Whole Grain, Multigrain, & Gluten-Free Breads. Sweet Breads & Gift Breads. Toppings, Sauces, Glazes, Drizzles and Finishing Touches. Kneadlessly Simple Recipe Make-Over Guide[md](How to Convert Traditional Yeast Recipes to the KS Method).
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.