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

by Dan Leader (Author), Lauren Chattman (Author)
3.5 out of 5 stars 37 customer reviews
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  • Simply Great Breads: Sweet and Savory Yeasted Treats from America's Premier Artisan Baker
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  • Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
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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: 3.5 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #874,721 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

4.0 out of 5 starsAn Education in Bread
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.Read more ›
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4.0 out of 5 starsSome ups and downs....beginners beware
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.Read more ›
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5.0 out of 5 starsLovely yeast bread baking book
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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1.0 out of 5 starsVery Disappointed
By Joe York on March 2, 2012
Format: Hardcover
Sorry. I expected bread recipes but, really, there are none here. If you want recipes for muffins or crumpets, monkey bread or pan cakes, this may be for you. I want to bake bread, not crumpets. Also, I found Mr. Leader's narrative more than a bit snobbish. The ingredients for his recipes are not simply milk but organic milk; not eggs but organic eggs. He wants us to know that he doesn't use simple salt but it must be sea salt and he, by the way, uses sea salt imported from France. Anyone want to buy a used book?
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Most Recent Customer Reviews

5.0 out of 5 starsAuthentic Breads

Love this book as well. I've been following Dan's books and have loved every one of them so far!

Published 2 months ago by leaderofthepack
4.0 out of 5 starsTime to Bake

Hard cover, thin book, has some good things in it.

Published 3 months ago by SpankyBuns
5.0 out of 5 starsFive Stars

Perfect. nuf said.

Published 4 months ago by tacksman
1.0 out of 5 starsRecipes may be good but the publishers have done a poor in engaging...

The layout of this book is appalling. Recipes may be good but the publishers have done a poor in engaging the reader/cook.

Published 5 months ago by Amazon Customer
3.0 out of 5 starsSimple but tasty breads

It's not easy to make some recipes, but all appear with many photos and step by step instructions. Very well edited.

Published 12 months ago by Lilianadat
5.0 out of 5 starsFive Stars

Good little book

Published 15 months ago by Gerald Matthes
2.0 out of 5 starsDissapointing

Not as good a book as I anticipated.

Published 22 months ago by dan bolen
1.0 out of 5 starsBook look very nice, but the recipes are full of errors, I wonder how...

This is a little nice book, very nice layout and pictures, but almost all the recipes have errors and wrong amounts, which is very bad for a baking book. Read more

Published on June 3, 2014 by ale
5.0 out of 5 starsSYD'S BOOK

I love it, i graduated from J&W as well and i love and have all his books, well written and easy to read, love it

Published on May 22, 2014 by sydney meers
2.0 out of 5 starsBeautiful Book but Watch for Errors!

Ingredients in this book are all listed by volume, ounces and grams. Be careful though, because sometimes they don't match up! Read more

Published on April 20, 2014 by D. N. Klopfenstein

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