Wednesday, May 26, 2010

200 fast & easy artisan breads

no knead, one bowl by Judith M. Fertig

This cookbook is arranged in sections with a basic dough recipe and then several modification recipes, some only in the shape, following the dough recipe. The basic method is to mix the ingredients together, let the dough rise for 2 hours, and then use it and/or refrigerate up to 9 days. They take just a few minutes of hands-on time and there is no kneading involved. There were many recipes for every kind of bread from baguettes and pizza to brioche, bagels and sweetbreads.

I tried two (different) batches and they were easy and delicious. I would have tried more, but the book was due at the library. I highly recommend this book and will certainly be getting it again!

1 comment:

  1. Hey Bobiann :-)

    I have found this book two weeks ago and order it from the library. Since then, I have made several batches of it and it is delicious!
    I am so glad you tried it to :-)