Research Catalog

Kneadlessly simple : fabulous, fuss-free, no-knead breads

Title
Kneadlessly simple : fabulous, fuss-free, no-knead breads / Nancy Baggett.
Author
Baggett, Nancy, 1943-
Publication
Hoboken, N.J. : John Wiley & Sons, c2009.

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StatusFormatAccessCall NumberItem Location
TextUse in library JFE 10-1272Schwarzman Building - Main Reading Room 315

Details

Description
xiii, 210 p., [16] p. of plates : col. ill.; 24 cm.
Subject
Note
  • Includes index.
Contents
The kneadlessly simple method: nine easy steps to great bread -- Getting started: basic know-how, ingredients, and troubleshooting -- Easiest ever yeast breads -- American favorites -- Old-world classics -- Healthful, whole-grain, multigrain, and gluten-free breads -- Sweet breads and gift breads -- Toppings, sauces, glazes, drizzles, and finishing touches -- Kneadlessly simple recipe makeover guide: how to convert traditional yeast recipes to the KS method.
Call Number
JFE 10-1272
ISBN
  • 9780470399866 (cloth : alk. paper)
  • 0470399864 (cloth : alk. paper)
LCCN
2008036192
OCLC
236325592
Author
Baggett, Nancy, 1943-
Title
Kneadlessly simple : fabulous, fuss-free, no-knead breads / Nancy Baggett.
Imprint
Hoboken, N.J. : John Wiley & Sons, c2009.
Summary
"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 understand 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."--Publisher's description.
Research Call Number
JFE 10-1272
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