My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey

My Bread: The Revolutionary No-Work, No-Knead Method Jim Lahey ebook
Page: 256
Publisher: Norton, W. W. & Company, Inc.
Format: pdf
ISBN: 9780393066302

The recipe became so popular that publishers perceived a demand for a book, so Lahey wrote My Bread: The Revolutionary No-Work, No-Knead Method to further explain his method and offer variations. When you want fresh-baked crusty bread, take some Like most kids, my brother and I loved sweets, so dessert was our favorite time of day. With this easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. Yield: One 10-inch round loaf; 1 1/2 pounds. Recipe- The Revolutionary No-Work, No-Knead Method by Jim Lahey. Apparently, it was invented by Jim Lahey, of the Sullivan Street Bakery, in Mark Bittman's cloumn, and it soon became an internet sensation and a cookbook, My Bread: The Revolutionary No-Work, No-Knead Method. The result of all that labour was certainly a sight When your sore wrists and shoulders and back remind you of how much work you put into that block that's no more. Oh my goodness, This first loaf of the no knead bread stuck to the cloth where it was rising and was very difficult to get from there into the hot pan. While certainly no master baker, I have had the pleasure of making loaves by hand and getting my daily exercise requirement through what seemed like hours of kneading. 20110617-no-knead-bread-08.jpg. Recently I saw Jim Lahey (the master behind the No-Knead method) on the Martha Stewart Show demonstrating a carrot walnut loaf from his new cookbook and my love for no knead bread was rekindled. But these are minor quibbles in what is otherwise a completely revolutionary recipe. I love it and came across this really easy recipe (one of the many no-knead recipes out there). So, let's thank Jim Lahey of the Sullivan This is like a slow cooker method for bread. The Master Recipe (below) makes enough dough for many loaves. I am new at baking and working with dough. I picked up the "my bread: the revolutionary no-work, no-knead method" by Jim Lahey at the library and I have been flipping through it. Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. This one is from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. Equipment: A 4 1/2- to 5 1/2-quart heavy pot.