KNEADLESSLY SIMPLE
For years,
countless home cooks have shied away from baking their own bread
because they were intimidated by the expertise required, the mess
involved and of course, all the kneading. Now, with Nancy Baggett’s
revolutionary new Kneadlessly Simple method, even complete novices
(including kids) can bake bread easily, economically and with no kneading or kitchen mess.
The
secret is in Baggett’s countertop rise approach, which allows the yeast
to grow slowly and develop the same full, satisfying flavor of
traditional bread, but without any kneading. (The bread actually kneads
itself!) The technique calls for minimal ingredients, often mixed in one
bowl with one spoon, eliminating all the mess of traditional bread
recipes. She uses the approach to produce all kinds 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. It
also builds in great flexibility, so even the busiest home cooks can now
fit yeast baking into their schedules. The breads shown here and below are Cheddar and Green Chiles Bread and Crusty While Pot Boule with Black Olives.
This book differs 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 involve messy dough handling and
many require mixers, mixers or food processors. Baggett’s technique is
the simplest and most foolproof one yet, yields superior breads due to
her countertop rise method. (See some of the bread & learn more here.)
From the Inside Flap
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 superior 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.
Advance Praise for Kneadlessly Simple
“Nancy
Baggett has brought all her considerable baking and teaching skills to
the table in her newest book, Kneadlessly Simple. Bakers always knew
that making bread was fun, but now, with Nancy’s help, it can also be
surprisingly easy. She really gets the artisan principles of slow-rise
bread baking and has created an easy method that will work for home
bakers of all skill levels.”
—Peter Reinhart, author of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
“Nothing
beats the flavor and texture of good homemade bread, especially when
it’s made from a no-knead, no-fuss dough and it rivals the best artisan
bread you can buy anywhere. That’s just what Nancy Baggett gives you in
Kneadlessly Simple—an adaptation of all the most up-to-the-minute
methods for producing outstanding bread with little effort—you’ll love
it!”
—Nick Malgieri, author of The Modern Baker
Fleischmann’s Yeast Gives Kneadlessly Simple a BIG Thumbs Up
The Fleischmann’s Yeast test kitchen has tested some Kneadlessly Simple
breads; distributed some of the recipes to their consumers; and
followed up with a survey to see how their customers liked the breads
and method. Here’s some of the exciting news Fleishmann’s had to say in a
recent press release:
“Nancy’s latest recipe book, Kneadlessly Simple,
is devoted to an extraordinary No Knead bread making technique that
allows anyone to become an accomplished bread baker, because the
technique is extremely simple and foolproof.”
Keith Dierberg, of Fleischmann’s® Yeast Marketing, added:
“For
many years, people have been telling us that they would love to make
homemade bread but felt they lacked the expertise and found the whole
idea of scratch bread baking intimidating.
That’s why we’re so excited…. Hundreds of thousands of consumers
are already using this technique to make homemade bread and 17.5% of
those are people that never made homemade bread previously. Our research
shows that 98% of the people that have made these recipes will continue
to make them, and of those using the technique, over 80% are increasing
their total bread baking significantly.
These recipes and new
technique appeal to both current bread makers and importantly, overcome
the barriers people claim as to why they have never made bread before,
making bread baking something that everyone can do with total confidence
of success.”
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