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More than thirty recipes for baking all kinds and shapes of bread from hush puppies to bacon and peanut butter muffins.

In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created. Everything has a history, but food history is special because it tells us so much about our culture and society, from the role of bread in the birth of human civilisation to the invention of the wedding cake, the creation of the whisk, or the purpose of the fish heads in a star-gazy pie. Food history encompasses it all. When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection. This is not always the case. Sometimes things have to become simpler, knowledge is lost and skills are forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are often worth trying out (and mentions a few that should perhaps be left in the past). The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

New Book. Shipped from UK. Established seller since 2000.

Create delicious, healthy breads in your own kitchen – no experience required Is there any food that evokes pleasant memories and warm feelings more than bread? It's the most basic of foods, yet many of us are intimidated by the prospect of making our own. "Artisan" bread, craft bakeries, and wood-fired pizza are gaining popularity ― imagine creating these fabulous breads at home. With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author's curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking. Topics include: Fitting bread-baking into your schedule Low- and no-gluten baking, including GF sourdough breads Using a wood-fired oven Recipes for every comfort zone, from flatbread to sourdough "Sexy science talk" sidebars for those interested in the science of baking. From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads ― you become the artisan when you make your own bread.

Knead begins with a section of tools and prime conditions for kneading, including essential advice on prepping surfaces for kneading and choosing the proper raising agent. It then imparts the components of technique so that cooks will know how easy this base for recipes truly is. The section on technique is rich with tips on how the kneading affects baking times, and it teaches the skill of timing, essential for creating simple to elaborate dishes and sides, whether cooks are kneading or not. Based in technique, this book provides 75 mouth-watering recipes for breads, pastas, and pastries so cooks can gain confidence in the careful skill of kneading.

Whether you are a professional baker, a home baker who would like to turn a hobby into a career or just someone who loves Real Bread then this handbook is for you. It contains advice, recipes and insights from some of the country’s most experienced bakers, millers and retailers. There are chapters on ingredients, how to make a bread starter, how to set up a community supported bakery, the bake house, equipment, courses and training and suppliers. Originally produced and published by The Real Bread Campaign, Grub Street is delighted to be adding this useful and informative book to its trade list to bring it to a wider market. The Real Bread Campaign was launched in 2009 to share the many values of real bread that have been lost in the quest for an ever-cheaper loaf. It networks to bring farmers, millers, bakers and consumers closer together to create shorter food chains and support each other in making Real Bread available in their local communities and to aid bakers and other educators to share their skills, experience, passion and knowledge with children, caterers, professional and home bakers. One of the founder members of The Real Campaign is Andrew Whitley founder of the Village Bakery, in Melmerby in the Lake District and author of the best-selling Bread Matters. Since Andrew moved on from the business in 2002, he has run a training and consultancy company Bread Matters which moved to Lamancha in Scotland in 2012, where he continues sharing with people Real Bread skills, pleasures and benefits, as well as questioning the true costs of additive-laden alternatives.

Making bread is fun--even more so when children participate. And when your guides are two of the luminaries in the world of food, you are sure to turn out splendid breads every time. Knead It, Punch It, Bake It! offers more than forty recipes for grown-ups and kids to work together, from French bread to peanut butter muffins to pizza. The text is fully illustrated with step-by-step line drawings. Recipes include: San Francisco Sourdough Bread, Pear Bread, Baked Doughnuts, Pita Bread, Sticky Buns, Buttermilk Pancakes, Flowerpot Bread, Hot Cross Buns, Oatmeal Bread, Blueberry Orange Bread, Dinner Rolls, Focaccia, Popovers, Sculptured Bread, Bagels, Pretzels.

Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread – soufflés, soups, salads and even desserts such as chocolate bread pudding. Plus fun recipes to make with children. Suzanne Dunaway is the owner and head baker of Buona Forchetta Hand Made Breads in Los Angeles. Hailed as one of the seven best bakeries in the world by one magazine and Gourmet called her breads ‘addictive.’

For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads.INSIDE THIS HOBBY FARM HOME BOOK:35 recipes, accompanied by detailed instructions and photographsA primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan)An introduction to folding techniques needed to make popular loaves, including baguettes, boules, bâtards, and braidsDetailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loavesDirections to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa breadHow to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and puglieseThe secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax,A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitas“Tools & Equipment” sidebars, detailing what’s required to undertake the recipeexpert tips from six master bakers and a panel of seven testersGlossary of terms; resource section of bakeries and suppliers; index

No oven... no problem... you can bake no-knead bread in a toaster oven. Baking bread, rolls and pizza in a toaster oven is ideal for those with limited kitchens and those of you who don’t want to turn the oven on because it heats the house in the summer. This is the ideal bread cookbook for the newbie... the first timer... the future baker... the young and the old... because I will show you how to make no-knead yeast bread in a glass bowl with a spoon, without dusting the counter with flour or touching the dough with your hands. It’s called “hands-free” technique. It uses the principles of a bread machine... without the bread machine. These techniques are a fresh approach to making no-knead bread... you’ll love the results. Thanks – Steve

Jane Mason wants everyone to know how fun and easy it is to bake great bread.You don’t have to be an experienced baker or even to have made bread before to start creating delicious loaves. In this fascinating book, photographed by Peter Cassidy, Jane aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with step-by-step photography, how simple it is to make a huge variety of breads. The recipes come from the four corners of the globe, but they all have one thing in common—they are easy to follow and the result is so much better for you than anything you can buy in the supermarket. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and corn bread. Spanning wheat and the myriad other grains used from country to country, this book will take you on a journey on which you will learn how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.

This sumptuous collection of recipes for eighty of Dunaways best loved breadsfilled with her wonderful illustrationsoffers recipes for such classic Italian breads as Focaccia, Filoncino, and Pane Casereccio (Housewifes Bread) and also traditional American breads like Skillet Cornbread and Sourdough Biscuits. With Dunaways revolutionary methods for easy baking, everyone can have his or her breadand make it, too!

Unread book in perfect condition.

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 pricesAuthor Nancy Baggett is the bestselling author of 13 cookbooksIncludes 73 foolproof bread recipes for comfy classics like Cinnamon-Raisin Bread to contemporary favorites like Rosemary FocacciaNothing 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.

Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world.When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic―no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here―finally―Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.  After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016

Book is in NEW condition. 1.63

The ultimate guide of super-simple no-knead bread recipes For 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 FocacciaNothing 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.

Make up to 9-dozen cookies in a single batch with the KitchenAid Artisan Series 5 Qt. Tilt-Head Stand Mixer. This mixer also features 10-speeds to thoroughly mix, knead and whip ingredients quickly and easily and is available in a variety of colors to perfectly match your kitchen design or personality. For even more versatility, use the power hub to turn your stand mixer into a culinary center with over 10-optional hub powered attachments, from food grinders to pasta makers and more. Color: Matte Blue Velvet.

Whether you need 8 dozen of your signature chocolate chip cookies or shredded chicken for Taco Tuesday with friends and family, Deluxe 4.5 Quart Tilt-Head Stand Mixer has the capacity for every occasion. This durable tilt-head stand mixer was built to last and features 10 speeds to gently knead, thoroughly mix and whip ingredients for a wide variety of recipes and comes in a variety of colors to perfectly match your kitchen design or personality. Comes with Flat Beater, Wire Whisk, Dough Hook