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My Bread Hardcover – Sep 22 2009


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My Bread + My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home + Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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Product Details

  • Hardcover: 256 pages
  • Publisher: WW Norton (Sept. 22 2009)
  • Language: English
  • ISBN-10: 0393066304
  • ISBN-13: 978-0393066302
  • Product Dimensions: 26.7 x 20.5 x 2.1 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: #17,196 in Books (See Top 100 in Books)

Customer Reviews

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18 of 18 people found the following review helpful By Iveta on April 19 2010
Format: Hardcover
Jim Lahey is a genius! I have been baking bread for 20 years and never has the whole process been so effortless and completely foolproof. I grew up with the typical European rye breads and have been trying to simulate that layered dark brown crisp crust and moist chewy crumb. There are some recipes out there that achieve that, but require so much work and only work most of the time. Jim Lahey's recipes work every time and produce bread that is comparable to the best breads in central Europe. Especially that Irish Brown Bread is absolutely heavenly! I own so many books on baking, but this book was well worth the $.
26/4/2010 - I had to add this: I have been baking this bread twice a week and use the following tips which I found in Jim Lahey's book review in Seattle Times, All you can eat section (including step by step pictures): I use my Kitchenaid mixer to mix the ingredients (why mess up my hands if I don't have to - results in 1 hook to handwash and I throw the bowl into the dishwasher). On second day, I form the bread on a large wooden board adding a little flour (literally, it takes 2 minutes) and then I place the formed loaf on a large piece of parchment paper placed over a 12 inch frying pan (that way I don't need to worry about the loaf spreading out too much - the dough is kinda wet) and cover it with a dry towel. I let it rise for about 1.5 hours. I preheat the oven and the cast iron pot to 500 degrees F. I lift the loaf out of the pan by picking up edges of the parchment paper and place the whole thing into the preheated pot, cover it with the lid and in it goes in the oven. If you want, you can double the recipe (I do - the bread goes way too fast to have to bake it again next day and it does keep well) and bake the entire large loaf.
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12 of 13 people found the following review helpful By Lotusland Lady TOP 500 REVIEWER on Nov. 29 2009
Format: Hardcover Verified Purchase
I was intrigued enough by a local review to buy this book. My first batch was a door stop, but the author assures the reader you have permission to play around with his recipes to find what works for you. I added a little more water than he called for and the second loaf was delicious and I have been baking ever since and do make changes in the ingredients to suit my curiousity. Each loaf just gets better. His instructions are very simple and since I don't have to worry about kneading it takes about ten minutes to start a batch of bread, I find a warm place to let it rise for the next 18 hours and the follow day have great bread. I have since bought two more copies as gifts. If you enjoy baking but find bread making beyond you, are tired of the bread machine product or don't have time to mess with a lot of work, this book is a great find.
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2 of 2 people found the following review helpful By Robert Pattison on Jan. 15 2012
Format: Hardcover
It took most of a year after I bought this book before I got the nerve to actually try baking Lahey's "Basic No-Knead Bread Recipe".

I'm more clueless about baking than I am about most things, but I just baked an extraordinary loaf of bread - it has a beautiful crust (precisely like on the cover of the book) and tastes like it was baked by a baker who loves their work (not quite as yeasty as a sourdough, but very flavorful). It took me 20 minutes spread over 28 hours.

Highly recommended. Lahey's method works. It is (evidently) foolproof.
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1 of 1 people found the following review helpful By M. Wade on June 8 2012
Format: Hardcover Verified Purchase
My husband and I love to spend time in the kitchen....he loves to bake and I love to cook. In the winter I make soup or stew every 2nd day, and since purchasing this book, my husband has made several loaves of bread. I have visions of us being rather "healthy" at the end of the winter season:) The bread is so easy to do....no kneading, and so very, very good. I can't begin to name the ones he has baked, but one of my favourites is the one with olives!! Oh my. If you love bread - especially the bread with the soft insides and the crusty outside - you will love this book.
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Format: Hardcover Verified Purchase
Great recipes and stories about baking bread and how the author got started. Definitely recommend for those interested in 'no knead' method!
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Format: Hardcover Verified Purchase
The content of this book is amazing and is a must-have for those who want to learn easy bread making but I was greatly disappointed at the state of book. A couple of pages just fell down, it had a notch and the protective cover was folded in the inside... A used version would have certainly been in better condition than this...
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By danièle adam on Jan. 22 2014
Format: Hardcover Verified Purchase
It is a wonderful book. I don't usually read the introduction etc, I jump to the recipes right awa but in this one, I read every word.Nice story and a very persistent man this Jim Lahey. I bake using his basic recipe ever second day but am looking forward to making his fennel and raisin bread. I strongly recommend the book and to try lots of his recipes, never difficult to obtain good results.

DanièleAdam
Mont tremblant, Qc
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By Danielle Corbeil on Jan. 21 2014
Format: Hardcover Verified Purchase
This was a Xmas Gift for my daughter and making her own bread was very important for her as her son has a lot of allergies, so she replaces the eggs by a subsitute and so on for other ingrédients that he is allergic to, and she makes gread bread.
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