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Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day
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
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 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 Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.
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 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 Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.
208 pages, Paperback
First published September 25, 2014
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Displaying 1 - 30 of 55 reviews
March 14, 2015
OK. Can I just say this? Bacon, Tomato, and Cheddar Loaf. Pile on the thick sliced pepper bacon, heirloom tomato and crispy romaine lettuce. Now THAT is what I am talking about! French toast with the Rich Egg and Butter Loaf, served hot and steaming with real maple syrup and hand churned butter makes a wonderful breakfast or brunch. Of course, there are the Chocolate Croissants!!!! Made with single-origin deeply dark chocolate, hot and buttery, with a rich Earl Grey tea . . . Ohhhh. Yum!
Each of these bread recipes are not only simple to make, you can make up the doughs and refrigerate, the on a Sunday morning slip the dough into a preheated oven to bake. Brew a pot of tea, pull out your favorite book and quilt, slice up your bread and serve with one of the simple handmade butters and jams in the book. What could be better?! Well, a little Satie or Bach on the stereo . . .
I used to love making bread - especially when my insomnia was really bad, or I needed to think. I don't know how I got away from that habit - but this book is encouraging me to start the habit again.
Make Ahead Bread was a gift from the publisher in return for a realistic review. All thoughts are my own. Enjoy!
Each of these bread recipes are not only simple to make, you can make up the doughs and refrigerate, the on a Sunday morning slip the dough into a preheated oven to bake. Brew a pot of tea, pull out your favorite book and quilt, slice up your bread and serve with one of the simple handmade butters and jams in the book. What could be better?! Well, a little Satie or Bach on the stereo . . .
I used to love making bread - especially when my insomnia was really bad, or I needed to think. I don't know how I got away from that habit - but this book is encouraging me to start the habit again.
Make Ahead Bread was a gift from the publisher in return for a realistic review. All thoughts are my own. Enjoy!
November 19, 2014
There is nothing I love more than freshly baked bread. My one weekly indulgence is buying bread from my local bakery instead of plastic wrapped loaves from the supermarket. Occasionally I will also make my own dough to bake but since I don't have, and can't afford, a decent stand mixer it is a laborious process, made more difficult by the time it requires to serve up fresh baked goods exactly when you want them.
Make Ahead Bread by Donna Currie aims to make baking easier by dividing the process into two parts, allowing you to prepare the dough and then refrigerate it until a day or two later when you can bake it. This is a much more convenient method for busy people who don't have an entire day to devote to baking.
Currie begins with some useful advice about ingredients, equipment and methods to get the best from her 100+ recipes. The first chapter of the book starts with her recipes for loaf breads using wheat, sourdough or rye, both sweet and savoury flavoured such as Fresh Corn and Cheddar Loaf and Peanut Butter Spread with Raspberry Swirl. The next chapter explores Buns, Rolls & Breadsticks, then Flatbreads like focaccia. Her recipes for Pastries include Lemon Danish and Cinnamon Croissants. The final sections offers recipes to use with leftover bread like a Cherry and Goat Cheese Strata and recipes for flavoured spread combinations like Orange and Ginger, Cinnamon Honey and Wine Jam. NB: You can see a complete recipe listing HERE
The recipes are well laid out (even in my digital version) with clear instructions and ingredients lists. Not every recipe is accompanied by a photograph of the result, which is a bit of a shame I thought.
I've bookmarked quite a few recipes I plan to try like the Strawberry Jam Swirl Loaf, Pre baked Herb and Cheese Buns and Pineapple Sweet Cheese Danish. I will actually be making the Maple, Bacon and Onion Loaf later on during the week to contribute to a friend's BBQ - I'll have to retro post pictures.
There are only a couple of gluten free recipes so this cook book is not suitable for those with gluten intolerance. Some recipes seem quite simple, others fairly complex so I think it would suit a range of people from the first timer to the regular home baker interested in Currie's make ahead method.
January 29, 2015
I received a copy of this book from the publisher via NetGalley in exchange for an honest review.
I love baking bread. Granted, my only true "bread baking" experience is limited to the use of my very trusty bread machine (okay, so I guess that technically isn't considered baking bread, but hey, it's a start, right?) Anyway, I've been wanting to branch out into true bread baking for a very long time now, but I don't want to have to spend hours upon hours in the kitchen figuring it out and wasting good ingredients on failed attempts at an edible loaf of bread.
Well, this book is the answer. The book takes you by the hand and introduces you into the world of bread making, all without making you feel like you aren't even smart enough to measure flour (I read a LOT of cookbooks, and a lot of them do this).
There are plenty of breads in here...from sweet breads (pumpkin and cinnamon raisin, anyone?) to whole wheat breads, to garlic knots and flatbreads. It explains the importance of yeast, rising, and kneading, and pretty much gives you an introductory course to bread baking.
There are some real gems in here that made my mouth water just thinking about them. Strawberry rolls with walnut swirl? Bacon, tomato, and cheddar loaf? It's all here. And the pictures are amazing!
I love baking bread. Granted, my only true "bread baking" experience is limited to the use of my very trusty bread machine (okay, so I guess that technically isn't considered baking bread, but hey, it's a start, right?) Anyway, I've been wanting to branch out into true bread baking for a very long time now, but I don't want to have to spend hours upon hours in the kitchen figuring it out and wasting good ingredients on failed attempts at an edible loaf of bread.
Well, this book is the answer. The book takes you by the hand and introduces you into the world of bread making, all without making you feel like you aren't even smart enough to measure flour (I read a LOT of cookbooks, and a lot of them do this).
There are plenty of breads in here...from sweet breads (pumpkin and cinnamon raisin, anyone?) to whole wheat breads, to garlic knots and flatbreads. It explains the importance of yeast, rising, and kneading, and pretty much gives you an introductory course to bread baking.
There are some real gems in here that made my mouth water just thinking about them. Strawberry rolls with walnut swirl? Bacon, tomato, and cheddar loaf? It's all here. And the pictures are amazing!
January 27, 2016
Another great bread book that makes me want to bake more bread, eat more bread, and then fear the waistline effects. I never would have thought of a combination like Maple, Onion, and Bacon loaf...but now that they said something....and I definitely like the first recipe for Bacon, Tomatoe, and Cheddar loaf. Yum.
I made a cinnamon bread that I love, but this book puts in an optional option of putting some crumbled graham crackers in the filling for texture. That's something I'll have to add and try. (note to self: 2 crushed crackers)
They have monkey bread, which we all know from home-ec, but then a second: sweet potato monkey bread. Hm. The book offers non-traditional among the traditional. Strawberry rolls with walnut swirl? Why not?
Besides the staple loaves, rolls, and such, they have a wide variety of flat breads, which a lot of books lack, and they throw in pastries, turnovers, and bread recipes for leftover breads. Finally, yummy butters and spreads.
This is probably the best bread book I've read - there are beautiful full sized pictures, more recipes than you could try in a lifetime, unique breads that will have guests wondering what your secret is, and detailed instructions. Definitely a winner.
Received this from netgalley in exchange for an honest review.
July 9, 2016
A step-by-step, richly-illustrated guide that makes baking bread look easy.
April 9, 2015
Make Ahead Bread: 100 Recipes for Bake-It-When-You-Want-It Yeast Breads by Donna Currie
First let me begin by saying that bread making has been a part of my life since I was a little girl. The smell of bread baking in the oven is something you cannot duplicate. It brings to my mind happy, easier days of a carefree child. It reminds me of laughter, and the company of my aunt and uncle and other guests my parents had at the house. My mother made bread for special occasions, so I remember the warmth and love of family. My mother also made bread just for the heck of it- to switch up meals at home. I remember afternoons of mixing and kneading bread dough on a large wooden board, of my mother's mischievous eyes as we tried new recipes, or snuck in ingredients we thought were healthy, but which my father may not like. We always made an extra loaf for my grandmother, so I remember the smile in her face when we visited and offered her the gift. For my mother, the smell of fresh bread stirred her own memories of both her childhood and those she created as an adult with her own family.
As an adult, I have created my own memories and holiday traditions of making rolls or breads for special occasions, or for the heck of it. Now, I remember holidays and meals with my own family with the smell of freshly baked bread or rolls, or of my son as a little boy grinning and snatching a warm bread stick when he thought I wasn't looking. When I saw the chance to read and review this book, I snatched it. Even though I thought I was set with recipes, I found many new ones that I tried and liked. There are many others that I thought were innovative, smart, and look delicious. I can't wait to start adding them as new holiday traditions.
I liked Make Ahead Bread by Donna Currie for several reasons. First, it has easy recipes with simple ingredients that are easily found in the house. These are recipes that a beginner should love and have no trouble with, like White Wheat Poppy Seed Buns, Pumpkin Dinner Rolls, Yeasted Aebleskivers, Butterbuns, and Honey Potato Buns, ... Second, there are recipes for Sour Dough Bread, Crisp Sesame Breadsticks, swirled breads, sticky buns and other recipes for people who have experience with yeast recipes. The third reason I like this book is because there are new recipes in it that I haven't tried, like flatbreads, focaccia, and gluten-free dinner rolls. This expression is so cliché, but there truly is something for everyone.
Start you own holiday traditions, or add to them with Make Ahead Bread by Donna Currie. I am sure you will love this book every bit as much as I did, and I loved this book!
First let me begin by saying that bread making has been a part of my life since I was a little girl. The smell of bread baking in the oven is something you cannot duplicate. It brings to my mind happy, easier days of a carefree child. It reminds me of laughter, and the company of my aunt and uncle and other guests my parents had at the house. My mother made bread for special occasions, so I remember the warmth and love of family. My mother also made bread just for the heck of it- to switch up meals at home. I remember afternoons of mixing and kneading bread dough on a large wooden board, of my mother's mischievous eyes as we tried new recipes, or snuck in ingredients we thought were healthy, but which my father may not like. We always made an extra loaf for my grandmother, so I remember the smile in her face when we visited and offered her the gift. For my mother, the smell of fresh bread stirred her own memories of both her childhood and those she created as an adult with her own family.
As an adult, I have created my own memories and holiday traditions of making rolls or breads for special occasions, or for the heck of it. Now, I remember holidays and meals with my own family with the smell of freshly baked bread or rolls, or of my son as a little boy grinning and snatching a warm bread stick when he thought I wasn't looking. When I saw the chance to read and review this book, I snatched it. Even though I thought I was set with recipes, I found many new ones that I tried and liked. There are many others that I thought were innovative, smart, and look delicious. I can't wait to start adding them as new holiday traditions.
I liked Make Ahead Bread by Donna Currie for several reasons. First, it has easy recipes with simple ingredients that are easily found in the house. These are recipes that a beginner should love and have no trouble with, like White Wheat Poppy Seed Buns, Pumpkin Dinner Rolls, Yeasted Aebleskivers, Butterbuns, and Honey Potato Buns, ... Second, there are recipes for Sour Dough Bread, Crisp Sesame Breadsticks, swirled breads, sticky buns and other recipes for people who have experience with yeast recipes. The third reason I like this book is because there are new recipes in it that I haven't tried, like flatbreads, focaccia, and gluten-free dinner rolls. This expression is so cliché, but there truly is something for everyone.
Start you own holiday traditions, or add to them with Make Ahead Bread by Donna Currie. I am sure you will love this book every bit as much as I did, and I loved this book!
October 11, 2014
I love the smell of baking bread! Baking anything really but bread just smells amazing! The ability to actually make bread has always seemed like something way beyond my abilities but I still wanted to see exactly what Donna Currie had to offer!
Just the first chapter of the book is chock full of information!
She starts out by explaining ingredients and equipment like the Danish Dough Whisk. Who knew such a cute thing was even out there? Apparently these are used instead of mixing the dough with a wooden spoon! Only page two and this already looks like fun! There's also certain terms to understand as well like kneading, mixing, and shaping. Which she explains thoroughly.THEN we get to the recipes!!! The first recipe is a Rustic Sourdough Bread! One of my favorite things, as the title suggests, is that she shows how to make the bread but then to get everything prepared so you can have your bread resting a day ahead of time. The hard thing for me is that this means three days of work for some of these breads and I'm not overly patient! Some though didn't seem like so much work and could be refrigerated for up to 24 hours prior to baking (much more my style).
What I enjoy most other than the accessibility to the thought that I can now bake bread are the differing recipes. There are a ton of recipes! Most sound delicious save for maybe Sauerkraut Rye. Just the thought of sauerkraut gives me hives. I hate that stuff! But the other types of breads are amazing, and this even includes recipes that are gluten free. Blueberry and Cream Cheese Buns with Lemon Zest, Cinnamon Swirl Bread, White-Whole Wheat Honey Vanilla Buns, and Hamburger and Hot Dog Buns!! That's just a few that I plan to try! Mouth watering yet?
In short: There are many, many recipes that I can see myself trying. I can see this book being coveted for ages.
This review was originally posted on Creating Serenity
September 18, 2014
I recently became obsessed with baking bread. For me, the appeal of baking is twofold;firstly, it's a tangible connection to my past. There's something magical about making something the way your great great great great great great grandma did. Secondly, the chemistry and science of baking fascinates me. Yeasted bread in particular is an incredibly complex and precise chemical process.
Because of this newfound obsession, I really found Make Ahead Bread useful. It runs the bread gamut. There are sections on loaves, rolls, flatbreads, pastries, spreads, and even what to do with bready leftovers. Thankfully, there are no tedious personal anecdotes accompanying the recipes (which is probably my biggest cookbook pet peeve. Seriously, not one cares about your honeymoon in Martha's Vineyard). The recipes themselves are pretty varied in flavor profiles and techniques; some good ones I made were the yeasted aebleskivers, naan, lemon danish, and tomato, cheddar, and bacon loaf. As someone relatively new to breadmaking, I appreciate that the author was very specific about rising times. As anyone who has ever made bread knows, over or under proving can destroy an otherwise good loaf.
The only real gripe I have is that the weights of each ingredient is not listed with the recipe; you have to flip to the back to look at the conversion chart. I prefer to cook with weights because that kind of precision matters in baking. It would just make life easier if i didn't have to translate every recipe into weights
I'd recommend this book to someone who already has some experience making bread. There's no information apart from a definition about kneading or how to properly shape loaves, both of which are essential to having your bread turn out well. Having learned how to do those things via Youtube, I was able to navigate the book without issue.
I received a free copy of this book via NetGalley.
Because of this newfound obsession, I really found Make Ahead Bread useful. It runs the bread gamut. There are sections on loaves, rolls, flatbreads, pastries, spreads, and even what to do with bready leftovers. Thankfully, there are no tedious personal anecdotes accompanying the recipes (which is probably my biggest cookbook pet peeve. Seriously, not one cares about your honeymoon in Martha's Vineyard). The recipes themselves are pretty varied in flavor profiles and techniques; some good ones I made were the yeasted aebleskivers, naan, lemon danish, and tomato, cheddar, and bacon loaf. As someone relatively new to breadmaking, I appreciate that the author was very specific about rising times. As anyone who has ever made bread knows, over or under proving can destroy an otherwise good loaf.
The only real gripe I have is that the weights of each ingredient is not listed with the recipe; you have to flip to the back to look at the conversion chart. I prefer to cook with weights because that kind of precision matters in baking. It would just make life easier if i didn't have to translate every recipe into weights
I'd recommend this book to someone who already has some experience making bread. There's no information apart from a definition about kneading or how to properly shape loaves, both of which are essential to having your bread turn out well. Having learned how to do those things via Youtube, I was able to navigate the book without issue.
I received a free copy of this book via NetGalley.
October 1, 2014
I received a complimentary copy of this book through Net Galley in exchange for an honest review.
Make Ahead Bread by Donna Currie is a fabulous specialty cookbook.
The recipes are clear and easy to follow. There's a wide variety of bread recipes from savory to sweet and everything in between. The photos and recipes are mouthwateringly good. Experienced bakers and newbies will all enjoy the recipes. I loved that you could prepare the bread dough the day before and bake it fresh for use the next day.
My family loved the marbled rye bread and the honey oatmeal bread. They've mAde their wish list for the order in which we try the rest of the recipes.
Make Ahead Bread is a great cookbook to use especially if you are just starting to bake. It will increase your confidence as well as provide you with some sure-fire bread recipes.
I highly recommend Donna Currie's delectable bread baking cookbook, Make Ahed Bread.
Make Ahead Bread by Donna Currie is a fabulous specialty cookbook.
The recipes are clear and easy to follow. There's a wide variety of bread recipes from savory to sweet and everything in between. The photos and recipes are mouthwateringly good. Experienced bakers and newbies will all enjoy the recipes. I loved that you could prepare the bread dough the day before and bake it fresh for use the next day.
My family loved the marbled rye bread and the honey oatmeal bread. They've mAde their wish list for the order in which we try the rest of the recipes.
Make Ahead Bread is a great cookbook to use especially if you are just starting to bake. It will increase your confidence as well as provide you with some sure-fire bread recipes.
I highly recommend Donna Currie's delectable bread baking cookbook, Make Ahed Bread.
October 6, 2014
This book could make a baker out of me! Just in time for the holidays, Donna Currie and Taunton Press have released this beautiful, fun-to-read primer on making yeast breads. Take it from someone who had given up trying to bake this type of bread; Ms. Currie makes the recipes easy to understand and follow. I tried the three cheese bread with Kalamata olives and can't wait to get started on the other 99 recipes.
However, you don't have to be a chef or a cooking enthusiast to enjoy this book, just a fan of good food. The color photographs will leave your mouth watering. This book is also a good resource for those looking for alternative to additive-laden grocery store breads.
(Disclosure: I received a complimentary ARC from the publisher.)
However, you don't have to be a chef or a cooking enthusiast to enjoy this book, just a fan of good food. The color photographs will leave your mouth watering. This book is also a good resource for those looking for alternative to additive-laden grocery store breads.
(Disclosure: I received a complimentary ARC from the publisher.)
November 4, 2014
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
Make Ahead Bread is a beautifully presented and friendly book about making different types of bread - from basics to more adventurous recipes. Although there are many bread cookbooks on the market, this is presented to help make the entire process more efficient and without having to take up huge chunks of time. As the title suggests, it definitely isn't about instant gratification when you start - you may not be eating that bread for days. But as you stack recipe after recipe, you'll be eating tonight's bread that you made earlier in the week and it'll taste all the better for not having taken up 4 hours of your day for one loaf. You can spread out the bread making into shorter, more manageable chunks.The book breaks down as follows: Introduction; Get ready to bake bread; loaf breads; buns, rolls breadsticks; flatbreads; Pastries; Leftover bread; Butter and spreads; Metric equivalents, Volume to weight conversions, Resources, Index.
This cookbook is ideal for beginner or intermediate cooks. There aren't in-depth discussions of flour types, artisan grains, or any of the new trends. Rather, we have all the basics one needs to get cooking and them some interesting recipes to try. I liked that there isn't a lot of flowery purple prose in the introduction (1 page only!) or throughout the book. We don't have to learn about the author's kids going to school or see her personal restaurant spammed throughout. It's very focused and cleanly written with some humor thrown into the discussions to make it friendlier. It is also beautifully photographed, though most recipes do not have images (considering it is only bread, they aren't as necessary as other cookbooks).
Recipes start with rustic sourdough bread and include: fresh corn and cheddar loaf, pumpkin loaf, cinnamon swirl bread, sweet potato monkey bread, strawberry jam swirl, yeasted aebleskivers, honey potato buns, crisp sesame breadsticks, sourdough english muffins, almond rolls, semolina focaccia, ciabatta, chicago style pan pizza, turnovers, croissants, french toast, and more. As can be seen by the variety in the recipes, this covers a wide range of bread meals. In addition to the bread, the book presents spread recipes - apple and sage compound butter, sweet cheese with cinnamon, wine jam, and more. I found the book well worth it for the spread recipes alone.
The layout of the recipes is nearly perfect. I typically have to complain about cookbooks with directions thrown into chunky paragraphs without steps or ingredients all mashed together. But Make Ahead Bread book presents everything in a nice order. The recipe title is bold and orange at top. A short introduction gives more information or tips. A small notation gives serving size. Directions are in numbered paragraph form. At the end of each recipe's set of directions is how long it can be stored. Ingredients are separated on the right of the page past a double bar break. Each section has its own font style to make it easier to distinguish the sections. My only complaint would have been to have more color (e.g., ingredients in a green color print). But that's a minor quibble.
The directions are very easy to follow and the food easy to make. For a keepsake book, I would have preferred more discussions on the type of flours/grains available. But again, this is a streamlined book meant for usage, not necessarily for handing down to daughters. So it is the type of book that will get used because it isn't overly fussy or with too much extraneous information.
Reviewed from an ARC.
December 6, 2014
While I'm not a bread baking expert, I'm not new to the craft either. I've been making various kinds of breads, including rolls, bagels, pizza crust, and pretzels, for the past few years. Sometimes I use my stand mixer, and sometimes I knead by hand. Sometimes I use my bread machine, and sometimes I use the oven. From time to time I try a new recipe and it doesn't come out quite as I hoped (whole wheat bagels would be a great example), but in general I know how to work with yeast dough.
I had really high hopes for Make Ahead Bread. The concept is great, especially for people who aren't home for hours at a stretch to keep an eye on dough that rises two or three times. In this cookbook, the recipes are mixed one day, go through a first rise, shaped, refrigerated overnight or until you have time to bake, and then baked. I have had great results from breads that included a long, slow rise in the fridge so couldn't wait to try these recipes. They sounded delicious and the photos of the finished breads look gorgeous. Unfortunately, the recipes I tried did not work out at all.
First, I tried the Pumpkin Loaf recipe. I followed the directions to the letter, using the correct type of flour and yeast. This recipe actually takes three days -- two days of prep/rising in the fridge and a final day of baking. On baking day, I took the dough out of the fridge to find that it hadn't noticeably risen. During baking, it barely rose at all, resulting in a small, rather flat loaf. It did taste really nice, but it was too dense and looked very unappealing. I felt it was a waste of time and ingredients.
In case the first recipe was the result of an unknown mistake on my part, I next tried the White Wheat Loaf. As a more basic loaf of bread without something like pumpkin (which I'd never added to yeast bread), I figured I'd have a better idea what to expect from the dough. Again, I followed the recipe to the letter, using bread flour, active dry yeast, and other ingredients exactly as called for. This recipe calls for mixing and kneading the dough in a stand mixer, then allowing it to rise for an hour or until doubled. My dough doubled nicely in a warm spot in the kitchen. I shaped it and placed it into a greased loaf pan as the recipe indicated, then refrigerated the dough overnight. This dough rose a little in the fridge, but was nowhere close to being near the top of the pan as the recipe said it should be. The recipe also indicates that you should only have to let the dough sit at room temp until the oven is hot, but to give it an additional ten minutes if it hasn't risen much. I gave the dough much more than ten minutes, so it did end up rising a bit but not enough to result in a nice loaf of bread. I was again left with a flat, disappointing loaf. At this point, I've wasted several cups of good quality bread flour, something I can't buy locally but have to order online.
I am now very hesitant to attempt the other recipes in this book. I plan to stick to my other bread baking books with tried and true results. On a positive note, the first chapter of Make Ahead Bread contains good tips for bread makers as well as a list of equipment that is good to have on hand. There are also chapters of recipes for using leftover bread (for stratas and bread puddings) as well as jams and compound butters. Visually, it's a beautiful cookbook even in digital format. However, the overnight method as given here just does not work.
I was given a complimentary digital copy of Make Ahead Bread in exchange for an honest review.
I had really high hopes for Make Ahead Bread. The concept is great, especially for people who aren't home for hours at a stretch to keep an eye on dough that rises two or three times. In this cookbook, the recipes are mixed one day, go through a first rise, shaped, refrigerated overnight or until you have time to bake, and then baked. I have had great results from breads that included a long, slow rise in the fridge so couldn't wait to try these recipes. They sounded delicious and the photos of the finished breads look gorgeous. Unfortunately, the recipes I tried did not work out at all.
First, I tried the Pumpkin Loaf recipe. I followed the directions to the letter, using the correct type of flour and yeast. This recipe actually takes three days -- two days of prep/rising in the fridge and a final day of baking. On baking day, I took the dough out of the fridge to find that it hadn't noticeably risen. During baking, it barely rose at all, resulting in a small, rather flat loaf. It did taste really nice, but it was too dense and looked very unappealing. I felt it was a waste of time and ingredients.
In case the first recipe was the result of an unknown mistake on my part, I next tried the White Wheat Loaf. As a more basic loaf of bread without something like pumpkin (which I'd never added to yeast bread), I figured I'd have a better idea what to expect from the dough. Again, I followed the recipe to the letter, using bread flour, active dry yeast, and other ingredients exactly as called for. This recipe calls for mixing and kneading the dough in a stand mixer, then allowing it to rise for an hour or until doubled. My dough doubled nicely in a warm spot in the kitchen. I shaped it and placed it into a greased loaf pan as the recipe indicated, then refrigerated the dough overnight. This dough rose a little in the fridge, but was nowhere close to being near the top of the pan as the recipe said it should be. The recipe also indicates that you should only have to let the dough sit at room temp until the oven is hot, but to give it an additional ten minutes if it hasn't risen much. I gave the dough much more than ten minutes, so it did end up rising a bit but not enough to result in a nice loaf of bread. I was again left with a flat, disappointing loaf. At this point, I've wasted several cups of good quality bread flour, something I can't buy locally but have to order online.
I am now very hesitant to attempt the other recipes in this book. I plan to stick to my other bread baking books with tried and true results. On a positive note, the first chapter of Make Ahead Bread contains good tips for bread makers as well as a list of equipment that is good to have on hand. There are also chapters of recipes for using leftover bread (for stratas and bread puddings) as well as jams and compound butters. Visually, it's a beautiful cookbook even in digital format. However, the overnight method as given here just does not work.
I was given a complimentary digital copy of Make Ahead Bread in exchange for an honest review.
August 8, 2020
Who doesn't love freshly made bread? And of course, the shop bought loaf is generally vastly inferior to the home made version (as well as being vastly more expensive!) But the problem is that making a loaf from scratch at home can take 4 or 5 hours, and if you've just got in from work, you need dinner on the table faster than that (unless your family loves to eat at 10pm).
So this book aims to solve the problem, showing you how to make bread over two days - the first day to prepare and rise the bread, the second to bake it. If you want fresh bread every day this will mean that every day you are doing the two steps needed to make bread, but just for different loaves rather than the same one.
There are some lovely recipes and photographs in the book, and once you understand the process, you will be able to apply it easily to any bread recipe..
So this book aims to solve the problem, showing you how to make bread over two days - the first day to prepare and rise the bread, the second to bake it. If you want fresh bread every day this will mean that every day you are doing the two steps needed to make bread, but just for different loaves rather than the same one.
There are some lovely recipes and photographs in the book, and once you understand the process, you will be able to apply it easily to any bread recipe..
November 5, 2014
The author of Make Ahead Bread educates the reader about yeast. The organism is very sturdy, it turns out, and altering the temperature in which you store your dough can give you more leeway in when you have to cook it. The author explains how you can work the bread-making steps around your schedule, rather than be a slave to the dough.
The subtitle of this book is 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day. The recipes are wonderful, actually, and cover all the sorts of bread one could ever dream of making--and savoring straight from the oven! The book is roughly 200 pages of education, recipes, illustrations and encouragement.
These are the sections in the book:
Preparation (and ingredients)
Loaf Breads
Buns, Ross & Breadsticks
Flatbreads
Pastries
Leftover Bread
Butters & Spreads
The author's goal is this: This book takes the process of bread making and fits it into a busy schedule by dividing the process into two or more parts.
The text includes instructions for making a sourdough starter. I should warn the reader, however, from my own experience, that bread making is unpredictable because one works with a live organism: yeast. Hard and fast rules don't apply, which the author admits. The author's experience with yeast is valuable, and she shares it readily.
All the standard breads are here, plus Pita, Tortillas, Focaccia, Naan, and Pizza dough. The author also instructs us on techniques for various classics like: dinner roles, knots, and English muffins, crescents, sticky buns, and swirls. There are some recipes with unusual ingredients, such as Nutella hazelnut-chocolate spread for Nutella Swirl Rolls.
Unusually for a book about bread, this recipe book includes pastries, which fall under a different culinary art, but your get recipes for standards like Danish, Croissants and Turnovers.
The author encourages readers to squeeze in the time to make bread from scratch by fitting the tasks around one's daily schedule. While one could make all their own bread, every day, like the author, I think these recipes and techniques are actually the sort of thing that can help cooks make something special for parties and holidays, without keeping them to the kitchen all day long.
Please read my full and illustrated review at Italophile Book Reviews.
http://italophilebookreviews.blogspot...
The subtitle of this book is 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day. The recipes are wonderful, actually, and cover all the sorts of bread one could ever dream of making--and savoring straight from the oven! The book is roughly 200 pages of education, recipes, illustrations and encouragement.
These are the sections in the book:
Preparation (and ingredients)
Loaf Breads
Buns, Ross & Breadsticks
Flatbreads
Pastries
Leftover Bread
Butters & Spreads
The author's goal is this: This book takes the process of bread making and fits it into a busy schedule by dividing the process into two or more parts.
The text includes instructions for making a sourdough starter. I should warn the reader, however, from my own experience, that bread making is unpredictable because one works with a live organism: yeast. Hard and fast rules don't apply, which the author admits. The author's experience with yeast is valuable, and she shares it readily.
All the standard breads are here, plus Pita, Tortillas, Focaccia, Naan, and Pizza dough. The author also instructs us on techniques for various classics like: dinner roles, knots, and English muffins, crescents, sticky buns, and swirls. There are some recipes with unusual ingredients, such as Nutella hazelnut-chocolate spread for Nutella Swirl Rolls.
Unusually for a book about bread, this recipe book includes pastries, which fall under a different culinary art, but your get recipes for standards like Danish, Croissants and Turnovers.
The author encourages readers to squeeze in the time to make bread from scratch by fitting the tasks around one's daily schedule. While one could make all their own bread, every day, like the author, I think these recipes and techniques are actually the sort of thing that can help cooks make something special for parties and holidays, without keeping them to the kitchen all day long.
Please read my full and illustrated review at Italophile Book Reviews.
http://italophilebookreviews.blogspot...
March 4, 2016
I received this book through Netgalley in exchange for a review.
A very informative book! It includes so many tips and tricks from a long-time bread baker. As a beginner, all of the information about each component in the recipes was so helpful in understanding the anatomy of bread, as well as the technique and art that is bread making.
I really appreciated the make ahead aspect of this book, as so few of us have a full day to devote to baking a loaf of bread. Splitting the process into two [or more] steps that can be done on different days really opens up the potential audience of the book, as well as gives access to persons who otherwise wouldn’t consider making their own bread due to time/skill constraints.
The recipes are very clear and concise – easy to understand and follow. There are many flavors and styles of bread included, from sweet loaves and rolls to savory flatbreads, as well as pastries. I am very anxious to begin making my own bread regularly [instead of purchasing it from the store], so I will definitely be trying many of them to figure out which ones will be my go-to recipes.
The book also includes a number of recipes for spread making, such as nut butters and jams of a wide variety: sweet, savory, spicy, etc.; in order to complement the wide selection of bread recipes . This is a really great addition, and a very smart move in my opinion!
I especially love a good index with this type of book, as well as conversion charts! I would suggest when the book is printed, making the conversion charts detachable, so that they can be more easily accessed in conjunction with the recipes. Perhaps the book can be done in a 3-ring binder style to aid in this.
I highly recommend and will probably be purchasing a copy for my kitchen.
A very informative book! It includes so many tips and tricks from a long-time bread baker. As a beginner, all of the information about each component in the recipes was so helpful in understanding the anatomy of bread, as well as the technique and art that is bread making.
I really appreciated the make ahead aspect of this book, as so few of us have a full day to devote to baking a loaf of bread. Splitting the process into two [or more] steps that can be done on different days really opens up the potential audience of the book, as well as gives access to persons who otherwise wouldn’t consider making their own bread due to time/skill constraints.
The recipes are very clear and concise – easy to understand and follow. There are many flavors and styles of bread included, from sweet loaves and rolls to savory flatbreads, as well as pastries. I am very anxious to begin making my own bread regularly [instead of purchasing it from the store], so I will definitely be trying many of them to figure out which ones will be my go-to recipes.
The book also includes a number of recipes for spread making, such as nut butters and jams of a wide variety: sweet, savory, spicy, etc.; in order to complement the wide selection of bread recipes . This is a really great addition, and a very smart move in my opinion!
I especially love a good index with this type of book, as well as conversion charts! I would suggest when the book is printed, making the conversion charts detachable, so that they can be more easily accessed in conjunction with the recipes. Perhaps the book can be done in a 3-ring binder style to aid in this.
I highly recommend and will probably be purchasing a copy for my kitchen.
September 22, 2014
2 “Should it look like this??” Stars
ARC provided via netgalley and the publisher for an honest review.
Never made bread before. This Looks great. I'm making the two day prep naan bread. Prep complete. Tomorrow is the prep day 2.
Update:
Day 2 arrived.. dough… horrible. It never became a dough it stayed crumbly. Lets rewind to understand how this could of occurred. I chose Naan Bread because it asked for greek yogurt and I thought that was a very healthy idea. Almost all recipes pretty much have the below steps
• Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life
• Step Two – bake
So my friend (baked bread weekly) and I did as instructed. It stayed this strange texture. She said we will follow the rules and measuring perfectly no matter what. Which we did. Now nowhere in the instructions does it say to add yeast to warm water and set aside (so it can do its magic) and I believe this is why this dough failed.
So then I would believe that these yeast breads are not a beginners cookbook and maybe you need to add your baking knowledge. This book is not due to publish till 4 November so I don’t see many actual reviews of the baking and success but more along the lines of how it looks which is awesome. There isn’t a story or a couple or france mentioned. Just look at this delicious bread and do the 2 steps. My complaint is the 2 steps…don’t work for me. This book needs to mention its for an experienced or intermediate baker since there is no tips along the way.
I am rating this a 2 because I will try again (not the same recipe…tried that one twice already) I will update my netgalley/goodreads/amazon account if my rating changes.
ARC provided via netgalley and the publisher for an honest review.
Never made bread before. This Looks great. I'm making the two day prep naan bread. Prep complete. Tomorrow is the prep day 2.
Update:
Day 2 arrived.. dough… horrible. It never became a dough it stayed crumbly. Lets rewind to understand how this could of occurred. I chose Naan Bread because it asked for greek yogurt and I thought that was a very healthy idea. Almost all recipes pretty much have the below steps
• Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life
• Step Two – bake
So my friend (baked bread weekly) and I did as instructed. It stayed this strange texture. She said we will follow the rules and measuring perfectly no matter what. Which we did. Now nowhere in the instructions does it say to add yeast to warm water and set aside (so it can do its magic) and I believe this is why this dough failed.
So then I would believe that these yeast breads are not a beginners cookbook and maybe you need to add your baking knowledge. This book is not due to publish till 4 November so I don’t see many actual reviews of the baking and success but more along the lines of how it looks which is awesome. There isn’t a story or a couple or france mentioned. Just look at this delicious bread and do the 2 steps. My complaint is the 2 steps…don’t work for me. This book needs to mention its for an experienced or intermediate baker since there is no tips along the way.
I am rating this a 2 because I will try again (not the same recipe…tried that one twice already) I will update my netgalley/goodreads/amazon account if my rating changes.
January 13, 2015
I found this book very well put together. When I am looking at baking books, I'm usually more interested in the recipes than the pictures as my loaves never look like the perfect loaves that are photographed for these books. After flipping through this book and examining the recipes included and methodology described, I flipped back to front and started reading.
I especially liked the first section and how it goes into detail, but not too much detail, describing differences in flours and issues a baker might have with different sweeteners, yeast, water temps, etc. She even goes into differences in equipment that is available for bread making, including some I have never heard of before(Danish Dough Whisk anyone?) but made me curious enough to go find one to try it out. There is even a recipe for sourdough starter in the book for those interested in making sourdough using wild yeasts.
I appreciated how the book was broken down in terms of recipe sections: Loaf Breads, Buns Rolls & Breadsticks, Flatbreads, Pastries, etc. It made it easy to decide which section I wanted to go to and find the recipe based off the type I was looking for. There is a section for Butters and Spreads, but none of them seemed especially different than what you can find elsewhere.
Overall, I was pleased to have a chance to read this book and try some of the simpler recipes. Even with the Make Ahead part, I still have trouble finding time in my schedule to make homemade bread, but I will say that this will make is a bit easier to splurge at some point during the week, especially if I start it in the evening on my day off.
This book was provided via NetGalley in exchange for an honest review.
Thank you.
I especially liked the first section and how it goes into detail, but not too much detail, describing differences in flours and issues a baker might have with different sweeteners, yeast, water temps, etc. She even goes into differences in equipment that is available for bread making, including some I have never heard of before(Danish Dough Whisk anyone?) but made me curious enough to go find one to try it out. There is even a recipe for sourdough starter in the book for those interested in making sourdough using wild yeasts.
I appreciated how the book was broken down in terms of recipe sections: Loaf Breads, Buns Rolls & Breadsticks, Flatbreads, Pastries, etc. It made it easy to decide which section I wanted to go to and find the recipe based off the type I was looking for. There is a section for Butters and Spreads, but none of them seemed especially different than what you can find elsewhere.
Overall, I was pleased to have a chance to read this book and try some of the simpler recipes. Even with the Make Ahead part, I still have trouble finding time in my schedule to make homemade bread, but I will say that this will make is a bit easier to splurge at some point during the week, especially if I start it in the evening on my day off.
This book was provided via NetGalley in exchange for an honest review.
Thank you.
November 2, 2014
Piping hot homemade bread straight from the oven with butter slowly melting on it, is one of my favorite foods in the world. This cookbook is very complete with recipes for every kind of popular bread I can think of, and some yummy additions. I like to read reviews that mention some of the recipes. You can tell I got carried away because the following list is so long:
Rustic sourdough bread; bacon tomato and cheddar loaf; oatmeal-honey date loaf; baguettes; maple, bacon and onion loaf; stuffing bread with cranberries; three cheese bread with kalamata olives; white wheat loaf; pumpkin loaf; cinnamon swirl bread; blueberry and cream cheese buns with lemon zest; pumpkin dinner rolls; par-baked white rolls; butter layered buns; buttermilk rolls; hamburger and hot dog buns; slider buns; crispy rye breadsticks; kaiser rolls; crescent rolls; chocolate buns; sticky buns; frying pan flatbreads; flatbreads on the grill; naan; whole wheat pita bread; flour tortillas; ciabatta; grandma pizza; Chicago-style pan pizza; cherry turnovers; and croissants.
This wonderfully complete book even has a section titled leftover bread. LOL! We never have leftover bread at my house, but we definitely need to come up with some because the recipes sound awesome! If all that was not enough, there is a section for making your own butters and spreads.
Rustic sourdough bread; bacon tomato and cheddar loaf; oatmeal-honey date loaf; baguettes; maple, bacon and onion loaf; stuffing bread with cranberries; three cheese bread with kalamata olives; white wheat loaf; pumpkin loaf; cinnamon swirl bread; blueberry and cream cheese buns with lemon zest; pumpkin dinner rolls; par-baked white rolls; butter layered buns; buttermilk rolls; hamburger and hot dog buns; slider buns; crispy rye breadsticks; kaiser rolls; crescent rolls; chocolate buns; sticky buns; frying pan flatbreads; flatbreads on the grill; naan; whole wheat pita bread; flour tortillas; ciabatta; grandma pizza; Chicago-style pan pizza; cherry turnovers; and croissants.
This wonderfully complete book even has a section titled leftover bread. LOL! We never have leftover bread at my house, but we definitely need to come up with some because the recipes sound awesome! If all that was not enough, there is a section for making your own butters and spreads.
September 18, 2014
Much like Professional Baking with a bigger emphasis on breads particularly the basic hard doughs, soft doughs and laminated doughs but with few tweaks and added recipes. If you have the basis, most bread recipes are nearly the same but for laminated doughs, I recommend you to look up folding techniques from elsewhere because its not enough to learn them from books. Recipes are in simple cups/teaspoon measurement although there was some pound and ounce measurement but those are minimal. The introduction covered the part where you might need adjustment with dry and wet ingredients and how some measurement might differ and the section provided common explanation to it. There's a lot of interesting recipes to try; Naan bread, Chicago-style pizzas, crescent rolls, variants of Croissants and there's an additional recipes for jams and how to make your own butter. While there was no step-by-step pictures to accompany you if you're a beginner baker, but the extensive variety of bread recipes and simple ingredients for seemingly complicated fancy product made it a great reference in the kitchen.
The ARC was provided by the publisher via Netgalley in exchange for an honest review.
The ARC was provided by the publisher via Netgalley in exchange for an honest review.
October 25, 2014
First, this book made me hungry.
Second, it made me want to bake more bread which is weird because bread isn't even one of my favourite foods, but it made me hungry for bread.
So if you like bread then this is the book for you.
But seriously, in a diet cult world where people jump from fad to fad to fad this book was a refreshing change. While it included some gluten-free recipes, most of the book was rustic breads as well as some more exotic and cosmopolitan delights.
Simple, easy to use and with tons of helpful hints, this book would be a wonderful Christmas gift that can be used all year long.
Oh and before I forget and believe me, I'm trying to forget, the recipes for spreads for the breads. How cruel!!! But delicious, but cruel, in fact, cruelly delicious.
The recipe for the cinnamon swirl bread is just wrong, but I forgive Ms. Currie, how could she guess some of her readers would be so weak?
Second, it made me want to bake more bread which is weird because bread isn't even one of my favourite foods, but it made me hungry for bread.
So if you like bread then this is the book for you.
But seriously, in a diet cult world where people jump from fad to fad to fad this book was a refreshing change. While it included some gluten-free recipes, most of the book was rustic breads as well as some more exotic and cosmopolitan delights.
Simple, easy to use and with tons of helpful hints, this book would be a wonderful Christmas gift that can be used all year long.
Oh and before I forget and believe me, I'm trying to forget, the recipes for spreads for the breads. How cruel!!! But delicious, but cruel, in fact, cruelly delicious.
The recipe for the cinnamon swirl bread is just wrong, but I forgive Ms. Currie, how could she guess some of her readers would be so weak?
September 20, 2014
Full food blog review in progress. Reviewed for Netgalley.
My mouth is watering! This book went into my Amazon cart after reviewing only 30 pages of it, it is that good and practical.
The author does an outstanding job of laying out bread baking techniques, as well as key terms in the art of bread baking. She offers step by step instruction for the prep. Instructions are broken down into two stages: Prep and Baking Day The only thing that would have made this even more perfect for me would be photos during the prep stage for the novice bread baker.
A nice selection of bread recipes are offered from the basic to the exotic. Breads to buns to bread sticks. Some gluten free recipes are even thrown in.
I already have a large selection of fellow bakers that I plan on recommending this book to.
My mouth is watering! This book went into my Amazon cart after reviewing only 30 pages of it, it is that good and practical.
The author does an outstanding job of laying out bread baking techniques, as well as key terms in the art of bread baking. She offers step by step instruction for the prep. Instructions are broken down into two stages: Prep and Baking Day The only thing that would have made this even more perfect for me would be photos during the prep stage for the novice bread baker.
A nice selection of bread recipes are offered from the basic to the exotic. Breads to buns to bread sticks. Some gluten free recipes are even thrown in.
I already have a large selection of fellow bakers that I plan on recommending this book to.
December 19, 2014
Given To Me For An Honest Review
Donna Currie's book Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day is a book that would make a great gift for anyone and everyone. The recipes inside cover all sorts of breads. With great explanations and illustrations the techniques are very easy. The format used in this book is a good one I think especially if you are new to making bread. The recipe format allows you to make part on day 1, another part on day 1, etc. The 2 and 3 step recipe approach can be a life saver for many. I recommend this book to everyone and anyone who loves to bake or wants to learn how to bake. I look for more from Donna Currie.
Donna Currie's book Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day is a book that would make a great gift for anyone and everyone. The recipes inside cover all sorts of breads. With great explanations and illustrations the techniques are very easy. The format used in this book is a good one I think especially if you are new to making bread. The recipe format allows you to make part on day 1, another part on day 1, etc. The 2 and 3 step recipe approach can be a life saver for many. I recommend this book to everyone and anyone who loves to bake or wants to learn how to bake. I look for more from Donna Currie.
December 23, 2014
I love to make bread! That said I am always trying to improve my breads and if I can find an easier method I am all for it. This book has recipes for loaf breads, artisan bread, sweet rolls and make ahead breads, meaning you can get t ready the day or days before, freeze or bake the next day! I have ordered myself a super stone loaf pan and I intend to try out some of these recipes. Oh yes, there are recipes for butter's and spreads. I don't think you can go wrong buying this book, better yet it would make a fabulous Christmas gift!
September 20, 2014
I enjoyed this book. I have not baked bread before, but I plan to do so in the near future. This book fulfills the need for a bread cookbook with more variety. The recipes look relatively simple and the instructions are clear. The illustrations are nice and yummy looking.
This looks like a cookbook for a more intermediate baker, which is an important niche for people getting into baking. Very nice book. I look forward to baking some bread soon!
This looks like a cookbook for a more intermediate baker, which is an important niche for people getting into baking. Very nice book. I look forward to baking some bread soon!
April 15, 2020
Beautiful illustrations. Easy to follow and detailed instructions. I'm not a bread maker. Honestly I've tried all kinds of recipes and I obviously do not have the gene you need to bake bread from scratch. Much to my children's dismay, I still like to try new recipes and *hope* they turn out. I would consider buying this book to keep trying the recipes. This copy I borrowed from netgalley in exchange for a fair review.
February 15, 2015
Nice layout, great recipes and tips. I am only mediocre at making bread but determined to get it right! I always think of doing it so late in the day I end up putting it off. These recipes are perfect for me! My favorite is the Oatmeal Honey Date Loaf!
March 13, 2015
Oh I love this book. It has recipes for loaf breads, artisan bread, sweet rolls and make ahead breads. This is a keeper for me and loving making fresh breads for the family. The recipes are easy enough to follow and do on your own.
July 21, 2020
Anything that saves time in the kitchen, especially with what can be the lengthy breadmaking process, is an instant winner and this didn’t disappoint. Good variety of different types of bread, from sweet to savoury including some intriguing mixes of flavours – there’s something for every one. I particularly liked the inclusion of a chapter devoted to ingredients and equipment, it was very informative and a welcome addition as this information is so often omitted from such compilations. Well written with clear and concise instructions. This is now my “go to” book for any bread recipes. Highly recommend and would make a great addition to any kitchen book shelf. I was given a free copy of this book by NetGalley in exchange for an honest review.
November 12, 2017
I have made four recipes with great success. Very easy and doesn't use many obscure ingredients. These are not the crusty, custardy, airpocketed hearth loaves of Tartine or Della Fattoria. These are American style loaves and rolls your grandma made, with even crumb and softer crusts. My main negative is not enough use of higher fiber, whole grains. Easy to prepare a loaf one day and bake the next with great flavor development. A keeper.
January 18, 2020
I am an avid bread baker and I am always interested in a quicker way to get the deed done.
What Donna Currie does is streamline the whole process which makes baking doable for very busy people. She breaks the process down into two steps and it really makes a difference in making a good loaf of bread. I am a busy person with a job that keeps me hopping but yet I don't want to give up the joy of a delicious loaf of homemade bread!
If you like to bake bread take a look at this helpful book.
What Donna Currie does is streamline the whole process which makes baking doable for very busy people. She breaks the process down into two steps and it really makes a difference in making a good loaf of bread. I am a busy person with a job that keeps me hopping but yet I don't want to give up the joy of a delicious loaf of homemade bread!
If you like to bake bread take a look at this helpful book.
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