Nancy BaggettBesprekingen

baking. Apparently this was orig. underwritten by Fleischmann's yeast; pp197-201 discusses how to adapt traditional yeast/kneading recipes to this non-kneading method--basically it involves adjusting the order in which ingredients are added, a wetter dough, more proofing time, and a longer baking time. I generally do not have great luck with yeast, Fleischmann's or no, so when I tried the gluten-free light sandwich bread it was no surprise that the dough rose even less than you would expect of a gluten-free dough. Still, after putting the day and a half* into making, proofing, and baking it (it doesn't have to be that long, but that's how long I gave it), I had a flat-ish, tasty moist bread that I probably wouldn't try to make again (though we'll see how future endeavors go--maybe I'll change my mind).

*update: after consulting several other cookbooks written by bakers who have spent a great deal of time experimenting with such things, I've found that the increased sitting times are necessary for all of the flavors of the eggs and milk and yeast, etc. to get absorbed into the GF flours (which just take longer than wheat flours to do so). All right then!

Another method of making bread from Scratch however I find it a bit time consuming to follow the steps I much prefer Artisan Bread in 5 Mintues a day

Everything from the most basic to the most complex. And beautiful pictures, too! What more could one want from a cookie book?

Everything from the most basic to the most complex. And beautiful pictures, too! What more could one want from a cookie book?

This is by far my favorite cookie book. The dud ratio is low, maybe 3 or 4 out of the dozens I have tried; this book is a dirty, post-it-ridden mess from all the use I've gotten out of it.