Synopses & Reviews
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.
Synopsis
From the simplest dinner rolls to traditional croissants and all types of yeast breads in between, home cooks--even those short on time and skill--CAN bake fresh bread from scratch. How is this possible? By breaking the process into two separate steps, with the mixing and kneading done the day before and the baking done when the next day. And the best part? Not only does this make bread baking much easier to fit into a busy schedule, but it also results in a better finished bread product.
About the Author
Donna Currie is a passionate home baker who blogs at Cookistry (www.cookistry.com). She also writes a bread-baking column for Serious Eats (www.seriouseats.com ) and is a food writer for the Boulder Daily Camera and the Whole Foods Market cooking blog.
Two of her creations, Bunny Bread and Birdie bread, were featured on MSNBCs food site, www.bites.today.com. Donna lives in Colorado.
Table of Contents
Introduction: Slow down and bake it when you want it
Chapter 1: Baking Ingredients and Equipment
Chapter 2: Loaf breads
Chapter 3: Buns, rolls and breadsticks
Chapter 3: Flatbreads
Chapter 5: What to do with leftover bread
Chapter 8: Butters and spreads
Metric Equivalents
Index