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Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford

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Notes about this book

  • bevchris on July 14, 2017

    I made the peasant bread but added 1/2 potato flakes and reduced the flour a little. The end result was very nice and I will make it this way again.

  • eliza on March 20, 2017

    I read about this book on a gardening blog and it intrigued me, so I tried a recipe (the anadama bread) from an online preview. I bake a lot of bread and I'm always interested in trying a new method. This bread was certainly easy to make. The resulting loaf had an odd spongy texture that didn't really appeal to me, although its taste was acceptable enough. Would probably benefit from a second rising. Not a bread for purists.

Notes about Recipes in this book

  • The peasant bread master recipe

    • vickster on August 11, 2017

      I was excited to finally try this bread from Alexandra Stafford's book. It is a very easy, fast recipe, with little hands-on time. Next I am going to try some of the variations.

  • Anadama bread

    • eliza on August 06, 2017

      I made this a while back, and didn't care for the texture. The flavour was fine if a bit too sweet for me. I definitely won't repeat this one; there are so many better recipes out there!

  • Sheet-pan mac 'n' cheese

    • rmkeller on May 14, 2017

      This one's a keeper! Came out just as I expected it would and was delicious. More steps than I would normally go to for mac 'n' cheese but totally worth it for an occasional special version.

  • Walnut bread

    • bching on December 29, 2017

      disappointing gummy texture.

  • Spicy jalapeño, corn, and Jack bread

    • ellencooks on May 30, 2017

      I included the seeds of the jalapeño because I wanted it to have a little kick. This was excellent!

  • Peasant pizza

    • ellencooks on May 18, 2017

      I was surprised by how good this was! I've been using a dough I make the night before and let rise overnight. This was easier and faster. I've successfully frozen half and made a great pizza camping in a skillet.

  • Beer bread with golden raisins and walnuts

    • Maefleur on June 05, 2018

      I subbed dried cranberries for the golden raisins. Added a sweet/tart flavor and a pop of color.

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Reviews about this book

  • Food in Jars

    ...if you’re looking to up your bread baking game in an approachable way and then find some new ways to make good use of every last morsel of the bread you made, you should check it out.

    Full review
  • ISBN 10 055345983X
  • ISBN 13 9780553459838
  • Published Apr 04 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. 

Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.
 
After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. 

Alexandra's Kitchen, Finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016