Cook the Book: 'Kneadlessly Simple'


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 four grain-honey bread and a Cyprus-style herbed olive loaf. —Michele Humes

Win 'Kneadlessly Simple'

Courtesy of Wiley, we are giving away five (5) copies of Kneadlessly Simple. In the comments below, just tell us what's your favorite bread to bake.

Contest will end and comments will close at 3 p.m. ET, Monday, March 9, 2009. One entry per community member. The standard Serious Eats contest rules apply.