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Entries tagged with 'Kneadlessly Simple'

Kneadlessly Simple's 100% Whole Wheat Honey Bread

dbcurrie Post a comment

This whole wheat loaf from Kneadlessly Simple borrows a technique from bread-baking master Peter Reinhart for heating part of the whole wheat flour to help sweeten the bread. More

Kneadlessly Simple's 100% Whole Wheat Honey Bread

Serious Eats dbcurrie 5 comments

[Photograph: Donna Currie] Adapted from Kneadlessly Simple by Nancy Baggett. Copyright © 2009. Published by Wiley. Available wherever books are sold. All Rights Reserved... More

Kneadlessly Simple's Swedish Limpa Bread

dbcurrie 3 comments

This dark, dense bread from Kneadlessly Simple has caraway and anise flavors in the background and is definitely on the sweet side, but it's not sweet like a cinnamon roll—it's still appropriate at dinner. Although I was pleased with all of the breads from the book, this was my favorite. More

Kneadlessly Simple's Swedish Limpa Bread

Serious Eats dbcurrie 1 comment

This dark, dense bread from Kneadlessly Simple has caraway and anise flavors in the background and is definitely on the sweet side, but it's not sweet like a cinnamon roll—it's still appropriate at dinner. Although I was pleased with all of the breads from the book, this was my favorite. More

Kneadlessly Simple's County Fair White Bread

dbcurrie Post a comment

There must be tens of thousands of recipes for white bread. This one from Kneadlessly Simple is a country-style white. It's a hearty bread with personality, not a fluffy lightweight, delicate thing. More

Kneadlessly Simple's County Fair White Bread

Serious Eats dbcurrie Post a comment

[Photograph: Donna Currie] Adapted from Kneadlessly Simple by Nancy Baggett. Copyright © 2009. Published by Wiley. Available wherever books are sold. All Rights Reserved... More

Kneadlessly Simple's Cheddar and Chiles Bread

dbcurrie 1 comment

Cheese and peppers are one of of my favorite combos, which made this bread a must-try in Kneadlessly Simple. The recipe suggests using white cheddar but I opted for yellow and was glad I did. The bright orange splotches made the interior of the bread look much more interesting. More

Knead the Book: Kneadlessly Simple

dbcurrie 293 comments

When browsing through Needlessly Simple by Nancy Baggett, I realized it was a completely different version of no-knead from the one that became immensely popular and no doubt resulted in the sale of many a cast iron Dutch oven. In this book, no-knead doesn't equate to hands-off. There's actually a lot of stirring going on. We'll be baking from it all week; enter to win your copy here! More

Last Week's Contest Winners

Adam Kuban Post a comment

Cook the Book: Kneadlessly Simple: Roxanne, pamstar, oshngrl, honeyandjam, and AnnieNT. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!... More

Cook the Book: Cheddar and Chile Bread

Serious Eats Michele Humes Post a comment

Cheddar and chile bread rounds off a week of Nancy Baggett's Kneadlessly Simple bread recipes. It's a wonderfully savory, Tex-Mex-inspired bread, shot through with morsels of cheese and chile. The best part? The fuss-free, easily mixed ingredients have earned the... More

Cook the Book: Four Grain-Honey Bread

Serious Eats Michele Humes Post a comment

According to Nancy Baggett, author of Kneadlessly Simple, four grain-honey bread is the perfect whole wheat "gateway" loaf for avowed white bread fans. The combination of cornmeal, oats, brown rice, wheat flour, and honey delivers a mild and soothing flavor,... More

Cook the Book: Yeasted Pain d'Epice

Serious Eats Michele Humes 4 comments

Pain d'épice, or spice bread, is a specialty of northern France. It has the flavors we associate with gingerbread, but the sliceable texture of a very firm pound cake. As it uses only honey for moisture, with no butter or... More

Scottish Oatmeal Bread

Serious Eats Michele Humes Post a comment

The following recipe is from the March 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Some recipes for oatmeal bread call for simply tossing some uncooked rolled oats in with the... More

Cook the Book: Rustic Cyprus-Style Herbed Olive Bread

Serious Eats Michele Humes 1 comment

Photograph from prakhar on Flickr Think herbed olive bread and you probably think rosemary. But this Cypriot version from Kneadlessly Simple goes in a different direction entirely, with chopped fresh cilantro, mint, and chives. The resulting loaf has a bright... More

Cook the Book: French Walnut Bread

Serious Eats Michele Humes 2 comments

In Nancy Baggett's Kneadlessly Simple index, this recipe rates a "Super Easy": short ingredient list, one-stage mixing, and no hand-shaping. The fussiest part of the whole process is toasting the walnuts to intensify their flavor. French walnut bread, or pain... More

Cook the Book: 'Kneadlessly Simple'

The Serious Eats Team 677 comments

I'm not sure where the stress goes, but I sure hope Nancy Baggett's last name is pronounced "baguette." For an author who's made it her mission to demystify breadmaking, it would be only fitting. Kneadlessly Simple's recipes draw from many countries and many styles of breadmaking. What they all have in common is Baggett's kneadless, cold-rise method, clear and precise instructions, and a skill quotient. Also included are a detailed troubleshooting section and instructions for "making over" traditional recipes to the kneadless method. If you can read, measure, and stir, you can bake delicious bread at home—guaranteed. Every day this week, we'll be posting a tempting bread from Kneadlessly Simple, from French walnut bread and fruited pain d'epice to a... More

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