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

  • Easy white bread loaves

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

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; instant yeast; granulated sugar
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Notes about Recipes in this book

  • Easy four-grain pot boule

    • cpauldin on January 05, 2012

      Next time- cook slightly less- the bottom was a little burned. Tasted very good- be sure to line the pot with oiled parchment paper, will help with the loaf removal.

    • swegener on February 01, 2015

      I love the flavor in this bread, but have had issues with the crust being too dense.

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Reviews about this book

  • Serious Eats

    ...the recipes in this book rely on a very long ferment at room temperature, resulting in a different type of loaf. If you like trying different methods, this book is for you.

    Full review

  • Oregonian

    I absolutely loved the range of recipes, from rustic rounds to loaves and rolls, to baguettes to breakfast breads...breads that are actually fun to make, gorgeous to look at and absolutely delicious.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1299905315
  • ISBN 13 9781299905313
  • Published May 10 2014
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

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 understands 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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