Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day: Currie, Donna: 9781627103954: Amazon.com: Books

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Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day Paperback – November 4, 2014

by Donna Currie (Author)

64

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Two Steps to Breaking Bread. Make Ahead Breadde-mystifies the bread-baking process with simple recipes and easy-to-follow steps for fresh-from-the-oven bread. Plus there's an entire chapter devoted to baking ingredients and equipment. Follow home baker Donna Currie's simple two-step process to baking delicious, fresh, yeast breads:

Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life
Step Two – bake.

Yes, it's that simple.

Melt-in-Your-Mouth Breads. Your home will smell amazing while you bake any of the 100 recipes in Make Ahead Bread, including all of these:

Loaf Breads – Bacon, Tomato and Cheddar Loaf; Maple Sugar and Walnut Loaf
Buns, Rolls, Breadsticks – Slider Buns; Cheesy Breadstick Twists
Flatbreads – Chicago-style Pan Pizza; Semolina Focaccia
Pastries – Breakfast Sausage Danish; Traditional Croissants, and more.

Now, you're never too busy to bake bread! Yeast bread isn't complicated to make, but because it needs time to rise, it’s not always easy to fit it into time available - that’s until now. Make Ahead Bread gives inexperienced bakers and busy home cooks the information you need to make flavorful, freshly baked bread on a schedule that works for you.

Leftovers? Just in case you have any leftovers, this book also features many recipes for your extra bread like Almond Butter Bread Pudding; Artichoke, Olive and Tomato Strata; and Overnight French Toast. Plus recipes for scrumptious butters and spreads are included, such as: Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.

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Print length

208 pages
Language

English
Publisher

Taunton Press
Publication date

November 4, 2014
Dimensions

8 x 0.5 x 10 inches
ISBN-10

1627103953
ISBN-13

978-1627103954
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Customer reviews

4.2 out of 5

64 global ratings

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Laurie R. Sanders

Bread Making For People Who Don't Have Time To Bake Bread

Reviewed in the United States on February 3, 2015

Verified Purchase

I got the chance to review an electronic version of this cookbook through NetGalley. I enjoyed the electronic version so much that I bought a hard copy for my cookbook library.

When I’m teaching, my days are long, busy, and there isn’t really time to bake bread…or at least I didn’t think there was…till I read Make Ahead Bread.

With Make Ahead Bread I now know I can make bread and enjoy the yeasty scent of baking bread any time I want to. Make Ahead Bread includes 100 recipes for bread that can be mixed up one day, left to rise overnight, and baked the next. Approached this way, just about anyone can have fresh home baked bread any time they want it.

Loaf breads, buns, rolls, breadsticks, pastries, flat breads, even tortillas, they’re all in this wonderful book.

What’s even better is the way the recipes are organized on the page. This part is genius! Each recipe features a description of the recipe and an ingredient list. The preparation instructions are broken down into prep day tasks and bake day tasks so it is very easy to see what to do, when to do it, how and where to let the bread rise, when to shape it, and so on.

Make Ahead Bread isn’t just for simple, plain, loaves. This cookbook includes make ahead recipes for:

Sticky Buns
Almond Rolls
Nutella Swirl Rolls
Garlic Knots
Kaiser Rolls
Sider Buns
Hamburger And Hot Dog buns
Buttermilk Rolls
Honey Potato Buns
Sweet Butter Buns
Par-baked White Rolls
Pumpkin Dinner Rolls
Almond Sweet Bread
Baguettes
Sesame-Seeded Semolina Bread
Sauerkraut Rye Bread
White, Whole Wheat, & Rye Bread
Rich Egg & Butter Loaf
Sourdough Rye Bread
And many more….

If you enjoy baking bread but find yourself limited because you work or have other obligations this book needs to be in your cookbook library. This is one of my all-time favorite cookbooks.

4 people found this helpful

bread making without a bread machine

Reviewed in the United States on May 17, 2022

Verified Purchase

I really like the variety of recipes using a dough hook on the stand mixer. The recipes are designed to have the dough made in advance, stored in the fridge, then baked the next day. The use of bread flour instead of all-purpose makes these special.

MotherWouldKnow

A wonderful introduction to bread baking

Reviewed in the United States on December 12, 2017

Verified Purchase

As someone who doesn't bake a lot of bread - and who isn't schooled in the intricacies of yeast and sour dough, I found Make Ahead Bread a great introduction to breads and rolls. I like the idea of preparing the dough a day ahead and having fresh baked bread the next day. The author uses two ingredients that I would never have thought of - dry milk and instant potato flakes. I've made the honey-potato buns, several of the sweet rolls and the monkey bread. While the make ahead versions may not be the absolute best version of a recipe, I found the trade-off in simplicity and the time schedule for making the bread more than reasonable.

2 people found this helpful

Reviewed in the United States on November 24, 2014

I made my first recipe from this book today. It is 'monkey bread' Italian rolls, I started with them bc they were fast and easy to do at a time I am limited with time. They were easy, not like hard crunchy Italian bread rolls, but rolls with an Italian twist. They weren't great, but good.

As other reviews noted, there are pictures, but not for each recipe. The one I am making today DOES have a pic, and I feel pics entice us and 'bring us in' and I wonder if that was partly the reason I started with this recipe. I have many other bread books and the theme is as with many of those--start the bread today, complete and eat tomorrow--which suits my lifestyle. The dough rests up to 24 hrs overnight in fridge. In each recipe specifics are not mentioned as to fine-tuning process steps bc it is assumed you read the preface of the book. It is necessary to read that in order to completely help you understand what to do for each recipe. THe types of yeast, temp of the water, type of bread, etc., is layed out as part of the process of successful results. So if you are one to skip the beginning of cookbooks, DON'T. It will not be repeated again in the recipe itself, so be forewarned. One small example--the instruction for the Italian monkey bread says, "remove from refrigerator and heat the oven to 350F. Remove the plastic and bake the bread...." Only in the beginning of book will you read how it is recommended you heat the oven for a full 30 mins after it reaches temp before baking, leaving the refrigerated dough out for that 30 mins duration b4 baking. The instruction however would have you think that the bread is baked cold right after the oven comes to temp. Then another headscratcher...in the front it says that if you need to let the bread rise more at room temp, that's ok too...so it's a bit loosey goosey for someone who is new to breadbaking bc they will want SPECIFIC instructions clearly defined one way or the other that perhaps an experienced breadbaker wouldn't obsess about. So, in short, you can put the bread directly from fridge to oven that has heated at least 30 mins, or you don't have to. You decide. So that is why it is important to read the pages before the recipes! In this recipe, and others, it also says to use "2TBS unsalted butter." I have no idea if that means cold butter, room temp butter, or melted butter. I melted it. I hope that is what the author intended. There is no mention of that in the preface either, so you are left to your own devices on that one. I think details like this are helpful for the baker to know, especially a new bread baker. So overall, I would not highly recommend this book as one for beginners...there are others that are better for that.

On the upside, the amts of ingredients are given in cups, and pounds, and ounces...I prefer metric,so at first I was slightly disappointed that that wasn't given...but again, look in the BACK of the book which you might otherwise ignore. There is a "volume to weight conversion table" listed right before the index at end of book. I found that each cup of bread flour (which is what is used for these recipes), is 128grams. I made the conversion for the recipe I chose and jotted it down on the recipe page in pencil. I use digital scales to weigh my flour, so for me, this chart is what I am comfortable in using. There is no mention of this conversion chart mentioned, so you might not realize it's there.

The main draw for me on this book and that of its ilk is the breakdown whereby you can spread the task over time and manage your time all the better. But then again, I see no reason why you can't make it the same day either.

One person found this helpful

Reviewed in the United States on April 3, 2017

Verified Purchase

This is not the best bread baking book out there. The bread recipes followed with Make Ahead Bread never rise high enough for me and I give each ample time. I don't think you should buy this if you want to really learn how to bake bread the right way.

One person found this helpful

Well written and easy to follow.

Reviewed in the United States on November 20, 2019

Verified Purchase

Before buying a cook book check it out from your library to try out some recipes. That is what I did with this book. I have made several items and everything turns out great. Easy to follow recipes and nice selection.

I love these recipes!

Reviewed in the United States on August 7, 2019

Verified Purchase

I am a novice bread maker. Recipes easy to follow, but you must do to the letter. Good for beginning bread makers. I would buy as a gift for someone at my level interested in bread making. Every recipe provided a photo!

One person found this helpful

Amanda McClarin

Great recipes and easy

Reviewed in the United States on September 21, 2018

Verified Purchase

Oh my gosh so good! So easy to follow and so many recipes for any occasion! Always a big hit and so easy! Impress my family without doing anything hat impressive!!!!

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