Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them by Nick Malgieri

  • Easiest home-baked bread

    Easiest home-baked bread (page 28)

    from Nick Malgieri's Bread: Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them Nick Malgieri's Bread by Nick Malgieri

    • Categories: Bread & rolls, savory; Quick / easy
    • Ingredients: active dry yeast; strong white bread flour
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Notes about this book

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Notes about Recipes in this book

  • Ann Nurse's baked stuffed peppers (Peperoni imbotttiti)

    • mad1234it on January 12, 2026

      Really enjoyed these peppers. Simple to cook, capers and pine nuts yummy

  • Albert Kumin's kaiser rolls

    • Zosia on March 23, 2017

      These had good flavour and texture (soft and slightly chewy), particularly for a same-day bread without a preferment. The recipe doesn't suggest an alternative shaping method to a kaiser roll stamp.

  • Mexican sandwich rolls (Teleras)

    • Zosia on November 16, 2016

      These were excellent sandwich buns, like soft baguettes with a thin, crisp crust as promised. This was my first time baking from this book and I found the method to be clear and concise but there were a few instances of sloppy editing: you do need the 2 cookie sheets referenced in the instructions though you're initially told to prepare only one; no mention is made of what to do with the spray bottle of water (I spritzed the buns before baking and the oven interior during the first few minutes to create steam); the recipe makes 8 buns at ~180g each, not 120g.

    • mph993 on April 03, 2018

      I also was confused about what to do with the spray bottle on the ingredient list. I made 12 buns at ~120g, and they were a nice size. The 8, as suggested, are huge!

  • Jewish braised Sabbath bread (Challah)

    • nadiam1000 on August 22, 2016

      used about a cup less of flour and did a 4 strand braid instead of 2 stacked braids. Bread was baked in 25 minutes, not the 40 called for in the recipe. Topped one loaf with poppy and the other with sesame. Light and moist - really nice texture.

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Reviews about this book

  • Baking Bites

    Nick Malgieri’s Bread is an overview of bread making, a book designed to take some of the mystery out of baking bread and set readers of any skill level up for bread-baking success.

    Full review

  • Oregonian

    The book covers the science of bread-making in a highly readable way, covering what yeast and other ingredients do and what to watch out for. The pictures are great...

    Full review
  • ISBN 10 0857830082
  • ISBN 13 9780857830081
  • Published Nov 01 2012
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States

Publishers Text

Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. All you need is an expert book with failsafe tips to get you through your first experiments with yeast and 'turning' the dough, and Nick Malgieri's "Bread" provides you with just that. Working from the essential first building blocks of ingredients, equipment and techniques and taking you right through to the accomplished heights of slow-rise, two-step, sourdough, pumpernickel (the varieties are endless) and steadily equipping you with skills along the way, this is a masterclass from the master baker. With additional recipes that showcase your beautiful bread, like Sicilian Pasta with Breadcrumbs, Calzone, Empanadas and a Total Heaven Chocolate Almond Cake, this is the baking bible to turn to again and again.

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