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My Bread Hardcover – Sep 22 2009


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Thug Kitchen, adapted from the wildly popular web site beloved by Gwyneth Paltrow ("This might be my favorite thing ever"), is featured in our 2014 Books Gift Guide. More gift ideas

Frequently Bought Together

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: 2.1 x 0.2 x 2.6 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Bestsellers Rank: #2,528 in Books (See Top 100 in Books)

Product Description

Review

It's bread above all that [Lahey] knows and loves.... The man can do wonders with flour and water, massaged or not.... He can do fluffy, crunchy, supple, dense. He can do pizza Bianca man, oh man, can he do pizza Bianca those salty squares of almost entirely naked crust. --Frank Bruni"

About the Author

Jim Lahey is the baker and owner of the Sullivan Street Bakery and the New York pizza restaurant Co. Rick Flaste is the founding editor of The New York Times's Dining section.

Customer Reviews

4.8 out of 5 stars
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Most helpful customer reviews

20 of 20 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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13 of 14 people found the following review helpful By Lotusland Lady TOP 1000 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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6 of 6 people found the following review helpful By Kurt Amsler on Dec 14 2009
Format: Hardcover
I have used this book for a while now.
As a professional chef this is the easiest way of making excellent bread.
If you are from European background you will love the nice crusts and textures those recipes produce.
All around an excellent investment.
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4 of 4 people found the following review helpful By R.A. on March 21 2010
Format: Hardcover
I bought this book, and have made the bread dozens of times. I too, have brought this bread as gifts and people can't believe I made it. It's not like any home made bread that I've ever had. I have experimented with the recipes, and have increased the whole grain content making it healthier for home use. You can see my whole grain recipe, based on Jim Lahey's concept on my website. I absolutely recommend this book. Lots of nice pictures and ideas.
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3 of 3 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 limeleaf on Feb. 19 2011
Format: Hardcover
This is a fantastic book! I took it out of the library first to try a few recipes. Liked it so much that I asked for it for Christmas, and have not been disappointed. So far have made the basic bread, whole wheat, olive bread, bread sticks, pizza with tomato and with cauliflower to name just a few. All have worked really well. The pizza crust is amazing and crispy and so easy. You also use a lot less yeast per loaf when compared to the bread machine. I gave a copy to a friend who does not do a lot of baking and she has loved it too, so it's good for beginners. The enammeled cast iron pot sold at Canadian Tire for $39 (on sale) works so well for these breads; they rise really well in it. The pictures also tell you all you need to know about the method. I can't wait to try the carrot bread and the oatmeal too. This is a great technique to add to your bread baking repetoire if you are experienced in bread-baking.
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1 of 1 people found the following review helpful By Margaret Amelia on Dec 30 2010
Format: Hardcover Verified Purchase
If you like rustic, crusty bread with a flavorful "cream" (inside) you will find these recipes delicious. If you are looking for a change from the usual "let rise, punch down, let rise again" method of bread making then this book is for you. Author Jim Lahey offers a large variety of bread to bake, and the step-by-step instructions are easy to follow. The recipes are unique in that you stir a few basic ingredients together and let rise 18 hours. You drop the dough into a very hot oven-heated pot, cover and bake. When served, the bread becomes an instant center for table conversation because guests always want to know how it's made.
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