Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads and over one million other books are available for Amazon Kindle. Learn more
Buy New
$13.32
Qty:1
  • List Price: $19.99
  • Save: $6.67 (33%)
FREE Shipping on orders over $35.
Only 6 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Paperback – November 29, 2011


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$13.32
$3.97 $2.90


Frequently Bought Together

Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads + My Bread: The Revolutionary No-Work, No-Knead Method + The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Price for all three: $52.41

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 224 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (November 29, 2011)
  • Language: English
  • ISBN-10: 1118169433
  • ISBN-13: 978-1118169438
  • Product Dimensions: 9 x 8 x 0.7 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (127 customer reviews)
  • Amazon Best Sellers Rank: #226,177 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett's revolutionary new Kneadlessly Simple method, even complete novices can bake bread quickly and easily in their own homes, with no kneading and no kitchen mess. The secret is in Baggett's slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread. With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home. This book will differ from others on the same subject because Nancy Baggett is an experienced food writer who understand home baker's needs. While techniques by other experts may sound similar, they still require messy dough handling. Nancy Baggett's technique is the simplest one yet, and it's virtually fool-proof.

Exclusive Recipe Excerpts from Kneadlessly Simple


Easy Buttermilk Pot Bread with Coarse Salt

Great Granola Breakfast Bread

--This text refers to an out of print or unavailable edition of this title.

From the Inside Flap

Savoring a loaf of fragrant, warm-from-the-oven bread is one of life's great pleasures. Now you too can experience the joys of home-baked bread—without all the hassle and mess of traditional bread recipes. Taking recent advances in slow-rise, no-knead bread making to a whole new level, award-winning cookbook author Nancy Baggett serves up seventy-five of the easiest, tastiest bread recipes ever developed.

Baggett's recipes involve no complicated procedures, no special equipment or baking expertise—and, of course, no kneading. The secret to her method is in the science: During a long, slow rise, the doughs actually knead themselves, and at the same time, develop wonderful flavor. Many of the recipes require no hand shaping, and all include a "KS (Kneadlessly Simple) Quotient" that explains exactly what's involved. With one bowl, one spoon, a few simple steps, and minimal kitchen clean-up, you'll be on your way, even if you've never baked bread before.

Inside, you'll discover terrific recipes for every taste and occasion. Enjoy loaves with the aromas and textures of today's best artisan breads—crusty Rosemary Focaccia, Ciabatta and Baguettes, plus buttery Brioche and other European classics. Savor all-American favorites like San Francisco–Style Sourdough and Cinnamon-Raisin Bread. Stay healthy with Hearty Multigrain Boule, 100 Percent Whole Wheat–Honey Bread, and Gluten-Free Faux Rye Bread. And indulge with Panettone, Spiced Cranberry Orange Coffeecake, and other sweet breads. You'll even find recipes for bread-making kits you can give as gifts!

To make sure every bread turns out perfect, Baggett provides detailed advice on ingredients and techniques as well as step-by-step instructions for each recipe, including a range of rising times that you can select to suit your schedule. She also gives you in-depth troubleshooting tips and explains how to convert favorite old-fashioned bread recipes into no-knead versions. With a whole chapter of "Easiest Ever Yeast Breads" to get you started, along with sixteen pages of tempting color photographs, Kneadlessly Simple is all you need to create fuss-free, artisan-quality breads in your own kitchen. --This text refers to an out of print or unavailable edition of this title.


More About the Author

Nancy Baggett is an award-winning author of a number of cookbooks, most recently The 2 Day a Week Diet Cookbook (Kindle book) written with Ruth Glick. Nancy's work has received four International Association of Culinary Professionals and James Beard Foundation "best cookbook" nominations, three for baking books, one for a healthy cooking book. Among her best-selling titles are The All-American Cookie Book, Kneadlessly Simple, The International Cookie Cookbook, and The International Chocolate Cookbook, which was named the best dessert cookbook by the International Association of Culinary Professionals. Her recipes have appeared in Better Homes and Gardens, Eating Well, Food & Wine, Bon Appetit, The Washington Post, and many other national publications. She has guested on dozens of television and radio shows, including Good Morning America, Today and NPR.

Customer Reviews

The recipes are very detailed but easy to follow.
Catherine J. Young
This way you can make the dough the night before, let it rise, complete a few more steps, and you have freshly made bread!
New to cooking and baking
I can't wait to try the other recipes in the book.
M. Anderson

Most Helpful Customer Reviews

172 of 176 people found the following review helpful By Justin S on February 2, 2009
Format: Hardcover
I don't write a lot of Amazon reviews, but this new book deserves it. I'm not sure I understand all of the science behind the technique, but I love the results. The recipes I've tried so far are the "pot breads," meaning that they're baked in a cast-iron pot with the lid on it, and the results have been impressively crusty loaves, even better than what I get in many bakeries (and far better than anything I can get in the supermarket). But what I think is most interesting is how the author gives so many options for rise time. If I'm busy and can't bake the loaf until the next day, I choose the long rise (anywhere from 4 to 24 hours, depending on the recipe). She is also gives 1- to 2-hour OR 2- to 3-hour rise options. That's what I like when I'm baking bread at home -- options. And as they title claims, there is no kneading involved. Again, I don't really understand the how's and why's here (though the author does explain it), but I really like not having a kitchen counter covered with flour. Yes, sometimes I think kneading can be fun, but most of the time I'm a little too busy for all the fuss (full-time job, teenage daughter, you get the idea). I'm excited to try the pizza dough recipe, because I love making pizza at home. And a friend made the Double Chocolate-Honey Bread (the photo in the book is gorgeous), and wow, it's amazingly good. I really think this book is worth a try.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
64 of 64 people found the following review helpful By Kathryn Johnson on February 19, 2009
Format: Hardcover Verified Purchase
Oh, my! This book is amazing. I have experimented with bread recipes from dozens of cookbooks over the years, drawn by the promise of yeasty aromas and a fetish for crusty, brown artisan breads. Very few of the results have lived up to my expectations. As my life grew busier, and time shorter, I shifted to bread machine recipes, but then all the loaves looked the same and few were as tasty as I'd hoped. A few weeks ago a friend told me about this book with its innovative techniques. I could toss the ingredients together at night before bed, she claimed, let the dough rise and (get this!) knead itself through my next work day...then when I got home all I had to to was crank up the oven, do a quick shaping in a pan for a brief second rise, and stick it in the oven. I've already tried three recipes, and every one turned out looking like the product of an artisan baker. Just beautiful! And the flavor of these breads is unbeatable. No more paying $5. a loaf at the local breadery. I'd recommend this book to anyone who loves wholesome, fresh bread, whether they're an experienced cook or a beginner. The recipes are that easy to follow, and the results are extraordinary.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
57 of 57 people found the following review helpful By New to cooking and baking on February 7, 2009
Format: Hardcover
As a new cook, this technique makes bread making easy. I always watched my mom make bread, and I thought it was too complicated. Now with Nancy Baggett's updated technique it's easy to make bread! I love the way that you can make the dough and adjust the rising time to fit your schedule. This way you can make the dough the night before, let it rise, complete a few more steps, and you have freshly made bread! The directions are easy simple and easy to follow. I can't wait to gather more ingredients so that I can make some more bread! Enjoy!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
56 of 57 people found the following review helpful By An honest cook on September 30, 2009
Format: Hardcover Verified Purchase
I've been baking bread for 30 years, and have bought numerous books on the art of bread baking, from the post-hippie Tassajara and Laurel's bread books, to the standard tomes from Beard, Clayton, Hensberger, to the more recent "artisan"-inspired books from bakers such as Reinhart, Bertinet, and Berenbaum. More recently I have explored the no-knead breads of Lahey's NY Times recipe and those of "Artisan Bread in Five Minutes." As my life has become busier and I have less time to bake bread, I've mostly had to leave off creating loaves in the traditional method of kneading and baby-sitting multiple rises. In the past few years, in an attempt to keep homemade bread on my table regularly, I have relied on the bread machine to knead and rise (but not bake) my loaves, and this has been a great solution. But I feel as though it all has been leading to Nancy Baggett's new book on no-knead bread. Now, having homemade bread everyday is no longer a struggle. The ease of her method -- just a few minutes the night before making the bread, and rarely even any shaping of the loaves -- means even my busiest workweek can accommodate making a delicious loaf.

While I enjoyed the idea of "Artisan Breads in Five Minutes" and can recommend that book with some caveats, the method resulted in having a great deal of dough in my fridge and that didn't really work for my small family of two. Also, I found that if I made a "normal" size loaf the results would often be somewhat gummy. And the smallish loaves that book produces were just not enough to last the workweek or to serve at a dinner of friends. Baggett's method suits my needs much better, producing generous loaves with no gumminess or heaviness. Her book also offers an amazing variety of breads, from artisan to old-fashioned white loaves to dessert breads.
Read more ›
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
42 of 43 people found the following review helpful By Julie Marisa on March 12, 2009
Format: Hardcover Verified Purchase
I initially heard about the baking artisan bread in 5 minutes while reading Mother Earth News. The article was about another Artisan Bread book with a similar technique in baking bread. I checked it out from my library to give it a try. The loaves were good bread but not the artisan style that I was hoping for. Everyone truly thought the bread was really, really good.

While all that was going on, I was looking at the reviews on Amazon and noticed Kneadlessly Simple and read it's reviews. I was intrigued and bought the book. I just finished my first loaf called, Crusty White Peasant Style Pot Bread. I followed it as closely as possible but I know that I made some mistakes along the way. Perhaps the dough was more moist than what she would suggest? In fridge longer than 10 hours? The room temp wasn't always at optimum heat? But, I did my best. (I am in WA state and we've had the coldest winter on record I'm sure.) Anyway, my first load just came out of oven and it's as beautiful as a Parisan Artisan Bread that you will ever see. I bought the perfect little cast iron pot with lid to bake it in. You know you scored when you hear the bread "popping" while it is cooling. I'm telling you, this bread is a work of art.

Buy the book. Enjoy the process. Make lots of mistakes and have fun with it. The smell is heavenly! I'm creating dinner tonight to go with the bread. ;D Bon apetit!
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews