simple recipe for pizza dough|Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
The ultimate guide of super-simple no-knead bread recipesFor years, home cooks have shied away from baking their own yeast bread because they were intimidated by the mess, expertise, and kneading required. Now in paperback, Nancy Baggett's revolutionary Kneadlessly Simple lets even complete novices bake bread quickly and easily in their own homes, with no kneading and no mess.
Using the author's simple and effective technique, these recipes call for minimal ingredients and can usually be mixed in one bowl using a single spoon—with amazingly good results. A wide variety of breads are provided, including Crusty Sourdough Boules, English Muffin Loaves, pizza dough (and companion sauce recipe), Caraway Beer Bread, and much more.
- Perfect for inexperienced bakers and busy home cooks who don't have the time for kneading and kitchen clean-up yeast breads usually require, as well as budget-conscious consumers who love homemade artisan bread flavor, but not artisan bakery prices
- Author Nancy Baggett is the bestselling author of 13 cookbooks
- Includes 73 foolproof bread recipes for comfy classics like Cinnamon-Raisin Bread to contemporary favorites like Rosemary Focaccia
Nothing beats a loaf of fresh, warm-from-the-oven bread. Kneadlessly Simple lets even novice cooks create fragrant, full-flavored loaves without any specialized equipment, mess, or kneading.
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.
Exclusive Recipe Excerpts from Kneadlessly Simple
 Easy Buttermilk Pot Bread with Coarse Salt |  Great Granola Breakfast Bread |
a must try if you love homemade bread,
I don’t write a lot of Amazon reviews, but this new book deserves it. I’m not sure I understand all of the science behind the technique, but I love the results. The recipes I’ve tried so far are the “pot breads,” meaning that they’re baked in a cast-iron pot with the lid on it, and the results have been impressively crusty loaves, even better than what I get in many bakeries (and far better than anything I can get in the supermarket). But what I think is most interesting is how the author gives so many options for rise time. If I’m busy and can’t bake the loaf until the next day, I choose the long rise (anywhere from 4 to 24 hours, depending on the recipe). She is also gives 1- to 2-hour OR 2- to 3-hour rise options. That’s what I like when I’m baking bread at home — options. And as they title claims, there is no kneading involved. Again, I don’t really understand the how’s and why’s here (though the author does explain it), but I really like not having a kitchen counter covered with flour. Yes, sometimes I think kneading can be fun, but most of the time I’m a little too busy for all the fuss (full-time job, teenage daughter, you get the idea). I’m excited to try the pizza dough recipe, because I love making pizza at home. And a friend made the Double Chocolate-Honey Bread (the photo in the book is gorgeous), and wow, it’s amazingly good. I really think this book is worth a try.
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LikeDislikeThe Best Bread Book Ever,
Oh, my! This book is amazing. I have experimented with bread recipes from dozens of cookbooks over the years, drawn by the promise of yeasty aromas and a fetish for crusty, brown artisan breads. Very few of the results have lived up to my expectations. As my life grew busier, and time shorter, I shifted to bread machine recipes, but then all the loaves looked the same and few were as tasty as I’d hoped. A few weeks ago a friend told me about this book with its innovative techniques. I could toss the ingredients together at night before bed, she claimed, let the dough rise and (get this!) knead itself through my next work day…then when I got home all I had to to was crank up the oven, do a quick shaping in a pan for a brief second rise, and stick it in the oven. I’ve already tried three recipes, and every one turned out looking like the product of an artisan baker. Just beautiful! And the flavor of these breads is unbeatable. No more paying $5. a loaf at the local breadery. I’d recommend this book to anyone who loves wholesome, fresh bread, whether they’re an experienced cook or a beginner. The recipes are that easy to follow, and the results are extraordinary.
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LikeDislikeWhat a great technique!,
As a new cook, this technique makes bread making easy. I always watched my mom make bread, and I thought it was too complicated. Now with Nancy Baggett’s updated technique it’s easy to make bread! I love the way that you can make the dough and adjust the rising time to fit your schedule. This way you can make the dough the night before, let it rise, complete a few more steps, and you have freshly made bread! The directions are easy simple and easy to follow. I can’t wait to gather more ingredients so that I can make some more bread! Enjoy!
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