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Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker Hardcover – March 8, 2011

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Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker + Bread Alone: Bold Fresh Loaves from Your Own Hands + Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
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Editorial Reviews

Review

A "New York Times "Top 10 Cookbooks of the Year 2011

This book is a treasure for all of us who love good bread. Whether you're a serious bread baker or someone who's always wanted to make bread at home but might have been too timid, you'll find recipes to teach and inspire, to make often, and to share with family and friends. --Dorie Greenspan, author, "Around My French Table"

Dan Leader has pulled off the nearly impossible trick of creating uncompromising but easy-to-prepare artisan breads. His common-sense approach to these uncommonly good treats will have even the most jaded baker sprinting back to the kitchen with renewed enthusiasm and inspiration. --William Alexander, author, "52 Loaves"

When did bread become so complicated? Too many new bread books are thick with words, expounding on dry topics like the differences between a levain and a poolish. This slim volume, perfect for novices, contains just 28 recipes that manage to cover a lot of ground, from English muffins to ciabatta to chocolate babka. --"The Modesto Bee (CA)"

This book is a treasure for all of us who love good bread.  Whether you’re a serious bread baker or someone who’s always wanted to make bread at home but might have been too timid, you’ll find recipes to teach and inspire, to make often, and to share with family and friends. --Dorie Greenspan, author, "Around My French Table"

Dan Leader has pulled off the nearly impossible trick of creating uncompromising but easy-to-prepare artisan breads. His common-sense approach to these uncommonly good treats will have even the most jaded baker sprinting back to the kitchen with renewed enthusiasm and inspiration. --William Alexander, author, "52 Loaves"

 

About the Author

DANIEL LEADER was one of the first champions of artisanal bread baking in this country; he founded the first Bread Alone Bakery in the Hudson Valley in the early '80s. Now a classic, Leader's book, "Bread Alone," won the IACP award for best baking book in 1994. In 2008, Leader won his second IACP award for "Local Breads," also written with Lauren Chattman. LAUREN CHATTMAN is the author of 12 cookbooks, including the recent "Cake Keeper Cakes" and "Panini Express," which she co-wrote with Leader.

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Product Details

  • Hardcover: 160 pages
  • Publisher: Taunton Press (March 8, 2011)
  • Language: English
  • ISBN-10: 1600852971
  • ISBN-13: 978-1600852978
  • Product Dimensions: 7.2 x 0.6 x 8.3 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #336,747 in Books (See Top 100 in Books)

More About the Author

Daniel Leader was one of the first champions of artisanal bread baking in this country; he founded Bread Alone Bakery in New York's Hudson Valley in the early 1980s. Now a classic, Leader's "Bread Alone", won the IACP award for best baking book in 1994. In 2008, Leader won his second IACP award for Local Breads.

Customer Reviews

Most Helpful Customer Reviews

20 of 24 people found the following review helpful By Jennifer L. Rinehart VINE VOICE on March 30, 2011
Format: Hardcover
I like books about baking. For years I'd pick them up, stare greedily at the tasty pics and then sigh, put them back onto the shelf and slump away, my shoulders down and my mouth frowny. My failure to create bread was a source of anxiety and shame. I've made biryani, cherries flambe and eggs benedict with real hollandaise, but my yeast breads always turned out awful. About once a year I'd pick up a book and give it another try, but it always ended the same, with a dirty kitchen and a lump of floury dough that did not rise and smelled like paste and desperation.

I've since learned the basics. I can make pretzels (thanks Alton), anadama bread and pizza crust (thanks Wolfgang) but I'd gotten into a rut and still had the occasional bread fails. This book, with it's detailed explanations has added several crucial pieces of bread making information. For example, bigas.

If you are like me, a dedicated food lurker, you've heard the word biga. But I wasn't sure what it was or why anyone would want to use it in bread. Since I didn't know what biga was, everytime I ran across a recipe that used it, I'd leave it alone. Turns out Biga is like a sourdough starter, except that it takes a fraction of time to make and isn't sour, sounds intriguing, right?

I'm planning on using it now, not only in the recipe for Ciabatta from the book, but also in other recipes I've found on Food Gawker and the like.

Another interesting and new thing is the recommendation for using wine in place of water for making a pizza dough. I really, really have to give that a try! Update: I made it and it was tasty, it didn't taste like wine (good, because I don't care for wine)but it did have an indefinable sweetness that made it richer and definitely worth trying.
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9 of 10 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on March 27, 2011
Format: Hardcover
I love baking fresh bread by hand.
The author, Daniel Leader is as enthused about bread baking as I am, and the introduction is wonderful. He discusses the necessity of using the best ingredients and using recipes that allow the grain you're baking with to take center stage rather than using a lot of fats and flavors that mask the characteristics of the grain you're using. It also explains a bit about the science part of bread making and about artisan doughs.He lists different ingredients and their attributes like cornmeal which is used both as a release and as a nice bit of texture to things like English muffins.
The recipes are a mix of savory and sweet. They are yeast breads, he suggests using a dough hook in a stand mixer, but they can all be done by hand as well.
The recipes and the photos are just gorgeous. This is one of the prettiest bread baking books I've ever seen. The recipes are drool worthy and inspiring. All yeasted, even things like pancakes that aren't generally made with yeast. The author also came up with what has to be my favorite crumpet recipe ever.
The variety of methods and types of yeasted breads is just wonderful, 28 recipes total with extra variations for some of them to increase the range.
Not a beginning bread baking book, and some of his adaptations are different from the originals, he's a yeast bread enthusiast and that's reflected in these recipes. The recipes are great though, and generally I don't follow bread recipes.
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5 of 5 people found the following review helpful By Joanne on October 16, 2011
Format: Hardcover
I have way too many cookbooks, and my bread baking books are mounting up with one more on the way. I bought this book last yr and made the crumpets then; they were very good and light. I did have to cut back on the salt though, it seemed too high an amt. I had invested a small amt w/King Arthur for the rings, worth the little expense. Making crumpets is on the stovetop, not the oven, so it's a nice change of pace and good for when you don't want to heat up the oven. Some people use old cut up tuna cans for the rings, but hey, this is my hobby, my passion, and it's cheaper than spending on golf clubs, no? That being said, I took up this book again this week and made the bialys. No rings needed by the way. OMG...delish. They are worth the calories. I couldn't believe how close to the real thing these looked and tasted, the golden crust so crackly. Only took 10 mins to bake. The author is right on the money with this recipe and the crumpets. Made the ciabatta rolls too, quite honestly the easiest and best ciabatta bread I have attempted so far. I had given up on making it b/c although my past efforts were quite satisfactory, it is labor intensive and time consuming and I can buy the best ciabatta 5 mins from home. This recipe was a total head slapper in how easy and light and crunchy it worked up and with so little effort and no annoying additional steps to do as is often needed. I didn't even use my baking stone as recommended, just a baking sheet w/parchment, and it was fine. Goof proof. Instructions given at end of recipe on how to freeze and for how long. Love it!

Now, the downside. There are several measurement errors here.
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12 of 16 people found the following review helpful By Flour Child on March 18, 2011
Format: Hardcover
I couldn't disagree more with "Grandma." I bought this amazing book and right away was baking from every chapter. The recipes are simply delicious and easy to follow. The breads and yeasted yummies are so creative that, shamelessly, I immediately wanted to add them to my own recipe box and call them my own. I learned a lot about breads from different cultures--I'm not someone with a background in Hopi/Navajo traditions but I look forward to trying the recipe for the fry bread because every recipe I've tried from the book so far has worked. I especially like the chocolate babka, the bialys, the rolls, the bread sticks.... I could go on! Thank you, Daniel Leader, for yet another amazing collection of breads.
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Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker
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