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200 Fast and Easy Artisan Breads: No-Knead, One Bowl

(PB )

(1 Customer Review)

by:
Fertig, Judith

List Price:

$24.95

Price:

$16.46

You Save:

$8.49 (34%)

Availablity:

In Stock

Product Details:

PB :

344 Pages

Publisher:

Robert Rose Inc.

Pub. Date:

Sep 04, 2009

Photos:

Color Photographs

Our Part #:

343201

ISBN-10:

0778802116

ISBN-13:

9780778802112

Description:

Baking fresh bread at home brings fragrant aromas and fresh tastes, but it also delivers a quintessential home-baking experience. Judith Fertig's recipes provide shortcuts for all the mixing, kneading and baking that takes too much time for busy home cooks. The secrets she reveals guide the home cook in preparing artisan bread in only five minutes.

The recipes are organized by difficulty to guide a baker in progressive steps. From baking a simple French loaf to pretzels, clear instructions with step-by-step illustrations assure success.

Here are some of her easy-to-make and great-tasting breads:

Easy artisan foccaccia with rosemary
Greek-style pizza
Whole wheat pita bread
Braided challah
Butternut brioche
Minnesota wild rice sticks
Marbled bagels
Apple custard kuchen.

A special chapter is devoted to toppings and fillings, such as artisan butter, honeyed applesauce, and roasted garlic and onion jam.

Related Categories:

Baking, Bread, Quick/Easy

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1. Barbara on 1/27/2010, said:

The no-knead technique in this book is different from others of the genre in that it only takes about 2 hrs from mixing the dough to the oven. In one afternoon I made a cardamom braid, Swedish tea ring and two batches of cinnamon rolls. The Swedish cardamom braid was an adaption of the dough for the tea ring and was the best I ever made over the years! The basic recipe can be kept in the refrigerator for up to 9 days and portions removed to make bread as desired. There are also sweet breads as well. The dough is soft and sometimes challenging, but the bread is wonderful. Also note that the book tells you to wait 40 minutes after shaping the bread until putting it into the oven. However, in class, Ms. Fertig placed the bread directly in the oven after shaping and it works fine that way. If the dough has been refrigerated, then wait the time in the recipe before baking.

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