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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

    • hirsheys on September 01, 2018

      Earlier this summer I had grading to do at home, so I flirted briefly with the idea of running to a nearby bakery to get some yummy bread so that I could make myself a tomato sandwich for lunch. But then I felt far too comfy in my jammies and did NOT feel like getting dressed. So, instead, I remembered the description of this no-knead bread on Chowhound and decided to give it a go. I found the recipe online, and sure enough, in just a couple hours I had two adorable little loaves of chewy bread that were perfect for tomato sandwiches. Yum! The method worked great (though I didn't butter the bowls enough - next time maybe I'll use oil?)

    • 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.

  • Quinoa and flax bread

    • bching on November 05, 2018

      Very good. Like the walnut bread I cooked from this book, the loaf needed the maximum time plus a few more minutes in the oven. I substituted mustard seeds for the flax seeds in the recipe thinking mustard would complement the roast marrow bones I was also serving. I was right! I'm thinking that caraway seeds would also make a good replacement.

  • 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.

  • Walnut bread

    • bching on December 29, 2017

      disappointing gummy texture.

  • Honey whole-wheat bread

    • hirsheys on September 08, 2018

      Like the other breads in the book, this bread is super easy to make and came out absolutely delicious. So far, this might be my favorite. It tastes similar to my favorite whole wheat bread from the Tassajara Bread Book (Tassajara is still my fave, but this one is WAY simpler). My cornmeal had a bug in it (ew), so I replaced it with a little instant cream of wheat (thinking it might add a similar texture). I don't think it did, but it worked fine. Next time, I'd like to try it with the cornmeal, though I think extra flour would be fine, too. I think any sweetener would work, though I think tasty/flavorful is key, so wouldn't use agave or very light honey.

  • 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!

    • hirsheys on October 20, 2018

      An interesting, extremely molasses-y bread. For me, this wasn't salty enough. I'm not sure if this is because I used Diamond Crystal salt (in other breads, I used Morton), or because this particular bread isn't salty enough. Next time, I will try it with more salt. (As usual, I cooked it for the extra 5 minutes...)

  • Oatmeal-maple bread

    • hirsheys on September 01, 2018

      I didn't take good notes on this, but it was easy and came out yummy. Looking forward to trying it again.

  • Multigrain cereal bread

    • hirsheys on October 07, 2018

      As per usual, I added the extra 5 minutes to my bake time (knowing my oven). Just like the others, this bread is delicious and super easy. It was a great way to use up the cereal I bought for a different recipe. I liked the texture the cereal added to the bread, though I don't think the taste is terribly different than the other wheat breads.

  • Rye bread

    • hirsheys on September 01, 2018

      Like the other breads in this book, this is easy as pie to make, and this time I was able to make one of them in the correct sized bowl (1 QT) and it came out SO cute. The flavor of the rye is pretty subtle, but it's tasty, and the crumb is nice. I cooked it for the extra 5 minutes and felt it needed it. (That has been true every time I've made these breads.) I think the oil in the bread is a bit much, however. I may lower the amount next time and/or leave it out entirely. Finally, I made the mistake of putting one of my bowls fresh out of the oven in my sink with water in it and it immediately cracked - so watch out for that!

  • 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.

  • 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.

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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