| 9781627103954 |
| (paperback) |
| 1627103953 |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... Penrose Library | Book | 641.815 C976M | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Two Steps to Breaking Bread. Make Ahead Bread de-mystifies the bread-baking process with simple recipes and easy-to-follow steps for fresh-from-the-oven bread. Plus there's an entire chapter devoted to baking ingredients and equipment. Follow home baker Donna Currie's simple two-step process to baking delicious, fresh, yeast breads:
Step One - mix and knead the dough, then let it rest for 1-2 days while you enjoy life Step Two - bake.
Yes, it's that simple.
Melt-in-Your-Mouth Breads. Your home will smell amazing while you bake any of the 100 recipes in Make Ahead Bread, including all of these:
Loaf Breads - Bacon, Tomato and Cheddar Loaf; Maple Sugar and Walnut Loaf Buns, Rolls, Breadsticks - Slider Buns; Cheesy Breadstick Twists Flatbreads - Chicago-style Pan Pizza; Semolina Focaccia Pastries - Breakfast Sausage Danish; Traditional Croissants, and more.Now, you're never too busy to bake bread! Yeast bread isn't complicated to make, but because it needs time to rise, it's not always easy to fit it into time available - that's until now. Make Ahead Bread gives inexperienced bakers and busy home cooks the information you need to make flavorful, freshly baked bread on a schedule that works for you.
Leftovers? Just in case you have any leftovers, this book also features many recipes for your extra bread like Almond Butter Bread Pudding; Artichoke, Olive and Tomato Strata; and Overnight French Toast. Plus recipes for scrumptious butters and spreads are included, such as: Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.
Author Notes
Passionate home baker Donna Currie blogs at cookistry.com, writes a bread-baking column for Serious Eats, and is a food writer for the Boulder Daily Camera and the Whole Foods Market cooking blog.
Reviews (2)
Publisher's Weekly Review
When leisurely hours in the kitchen aren't a reality, home bakers can take refuge in Cookistry blogger Currie's collection of make-ahead breads, including loaves, buns, breadsticks, flatbreads, croissants, pizzas, and Danish pastry. Recipes are organized by prep days and baking day. Concise, numbered steps lead readers through the mixing process (by stand mixer, hand-held mixer, or kneading by hand) and rising times, if necessary, with the final quick step of baking. Enticing sweet recipes include a candied-ginger bread and chocolate buns, while savory options such as Chicago-style pan pizza , and a bacon, tomato, and cheddar loaf can be centerpieces at mealtime. Gluten-free options include a seed and nut bread, dinner rolls, and flatbread. Currie provides a straightforward, easy-to-follow collection for new bakers and those looking for ways to save time. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
In her cookbook debut, food writer Currie introduces home bakers to an unusual twist on making yeasted breads. To help busy bakers save time-and improve the bread's flavor-Currie suggests dividing the bread-making process over two days, with the dough mixed and kneaded on day one, refrigerated overnight to rise, then shaped and baked on day two. Though purists may scoff, Currie's approach holds great appeal for home bakers who are short on time but still enjoy making and serving homemade bread. In her conversational, unfussy style, Currie helps bakers learn to make dozens of different breads, from simple sandwich loaves to fancy pastries, all using the overnight rising method. Currie employs other shortcuts to make the whole process easier, including kneading dough with a stand mixer and baking bread in loaf and cake pans to make shaping the dough foolproof. Verdict While Currie's nontraditional method is not for everyone, it will be welcomed as a refreshing alternative by home bakers more inspired by ease and simplicity than by the rigor of artisanal practice.-Kelsy Peterson, Forest Hill Coll., Melbourne, Australia © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 2 |
| Get Ready to Bake Bread! | p. 4 |
| Loaf Breads | p. 12 |
| Boos, Rolfs & Breadsticks | p. 60 |
| Flatbreads | p. 110 |
| Pastries | p. 136 |
| Leftover Bread | p. 164 |
| Butters & Spreads | p. 178 |
| Metric Equivalents | p. 195 |
| Volume to Weight Conversions for Commonly Used ingredients | p. 196 |
| Resources | p. 197 |
| Index | p. 198 |
