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My Snapshots of Kneadlessly Simple Breads

April 11, 2009 By Nancy Baggett 4 Comments

It’s always nice to know what a recipe is going to look like before you make it. Which is why cookbooks have pictures! Since not everything in Kneadlessly Simple could be professionaly photographed, I thought you might like to see how some of the breads looked when I was testing them in my kitchen. Here are some snapshots I took–unlike the ones in the book, they are not prefessionally lighted and styled, of course, but they should give you a good idea of what results to expect.

Sonoma Multigrain Crunch Bread
Cornish Saffron Bread
Crusty Peasant-Syle White Pot Bread

Super-seeded Almond Butter Health Bread
Crusty Seeded Cracked Wheat Pot Boule
Roasted Garlic-Parmesan Pot Bread

Cinnamon Sticky Buns
Easy Light Wheat Bread
Easy White Bread

Everyday Oatmeal Honey-Raisin Bread
Crusty Yeasted Cornbread

Crunchy-Munchy Pumpkin, Sunflower, and Flax Boule

Ciabatta

Yeasted Banana Coffee Ring
100 Percent Whole Wheat Bread

Apple Pastries
Rustic Rye Pot Bread

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Next Post: If You Liked Jim Lahey’s NY Times No-Knead Bread, You’ll Love This Loaf! »

Reader Interactions

Comments

  1. Nancy Baggett says

    May 19, 2009 at 8:32 pm

    Thanks for getting in touch. Hope you like the oatmeal raisin bread–it’s very popular at my house!

  2. How To Eat A Cupcake says

    May 16, 2009 at 6:42 pm

    Thanks for posting all of these! I bought your book a few weeks ago, and I love it! I’ve got a batch of dough for the “Everyday Oatmeal Honey-Raisin Bread” rising in the fridge right now! 😀

  3. Nancy Baggett says

    May 3, 2009 at 3:20 am

    Thanks. I like to take the pics to help when I describe the loaf in the recipe introduction. Seeing it brings back memories of its taste and texture, too.

  4. Susan says

    April 22, 2009 at 12:30 pm

    I love the pictures. They are inspiring me to try some more of your delicious recipes.

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Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.


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