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17 of 17 people found the following review helpful
5.0 out of 5 stars The best bread baking book ever!,
This review is from: My Bread (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. In that case keep the oven temperature at 500 degrees x 15 minutes, then lower to 425 degrees for 15 minutes, then uncover and bake for another 30 to 40 minutes. If the crust looks too dark during the last 30 minutes, brush it with salty water lightly once or twice while baking and then once you place it to a rack to cool off. Enjoy!
12 of 12 people found the following review helpful
5.0 out of 5 stars Never thought I would be baking my own bread regularly,
This review is from: My Bread (Hardcover)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.
2 of 2 people found the following review helpful
5.0 out of 5 stars It works,
This review is from: My Bread (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.
2 of 2 people found the following review helpful
5.0 out of 5 stars So simple, so tasty!,
This review is from: My Bread (Hardcover)I've been making bread for about 20 years now, using all sorts of methods depending on how much time I have to invest, what time of year it is, whether I feel really hungry or anticipate feeling really hungry... you know how it is. =) I was interested last year in doing something really fast and foolproof because I had been ill for quite awhile, and fast seemed rather important at the time. A little searching around led me to this book. It's fantastic. Basically, you mix the ingredients the night before, let them sit overnight in a protected area (I usually do it inside the stove after I've left the light on for a couple hours), then lightly knead and bake in the morning. Some absolutely wonderful bread has come out of the process. You can use any large pot to do it in; I have a cast iron dutch oven that does the trick. You're making a small over within your existing oven, basically, and it really does trap the heat and make a superb crust and crumb. I have made a few simple breads and a couple cheese breads using pecorino and parmesan, and I have got to say, this is my favourite way to make bread now. Very little cleanup, very little effort to get it going the night before baking, and I can take the results of a plain white dough and turn it into something fancier if I want to when I bake it up. I haven't had a failure yet. It does help to know how well mixed bread "feels", so you know if you need a little more water or whatever. Also, I recommend having a lot of bran or cornmeal around to line your pot so the loaf slides out well (especially important with cheese breads).
Anyway, a great investment. If you like more artisanal breads but want to do it yourself, this is a great technique.
1 of 1 people found the following review helpful
5.0 out of 5 stars Oh my....watch your waistline!,
This review is from: My Bread (Hardcover)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.
4 of 5 people found the following review helpful
5.0 out of 5 stars Nervous about baking bread... this is a must have bread book!,
This review is from: My Bread (Hardcover)I found the basic bread recipe from this book through the internet months ago.
I invested in a cast iron pot and tried it out. My boyfriend won't eat any other bread now. I even take the bread as gifts which are most appreciated and eaten up quickly.
When I saw Jim Lahey had published a book, I just had to have it. I've tried the clay pot baking method in his book and that was very successful! I'm anxious now to try all the recipes especially the focaccia and peanut bread. Number one bread book for me!
5.0 out of 5 stars Bread baking for the inexperienced - made easy!,
This review is from: My Bread (Hardcover)Made my first loaf this past weekend and despite its rather flat appearance it is delicious! The pictures of each stage were very helpful and the instructions easy to follow. For someone who has never been successful making bread, I am delighted with my success and would recommend this book to anyone willing to step out of their comfort zone and become a baker!
5.0 out of 5 stars My bread,
This review is from: My Bread (Hardcover)This book is the bible for no-knead bread makers. It is a wonderful read, well illustrated and reflects the passion for quality that Lahey is famous for. A must-read, must-have for any serious bread maker.
5.0 out of 5 stars The world's BEST bread!,
This review is from: My Bread (Hardcover)Buying this book and a cast iron pot were one of the best investments I have ever made. No matter which bread recipe you make that's featured in this book they all turn out great and very tasty. Jim Lahey's method also is so versatile. I have used 3cups of regular white flour and 3 cups of a mix of quinoa, rye, flax, whole wheat, spelt, kamut flour, as well as a handful of sunflower seeds and pumpkin seeds.1/2 tbsp of ground caraway seeds and 1/2 tbsp. of ground coriander gives the bread a nice flavour. For the rest of the recipe I follow the one in the book for rye bread, just double the the yeast as the flour is also doubled. Then of course there is the wonderful baguette recipe, which is the best I have ever tasted. Kudos for Jim Lahey!!
5.0 out of 5 stars Great bread book,
This review is from: My Bread (Hardcover)Thoroughly enjoying the bread made using the no-knead method. Results have been great. Highly recommended to all would be bakers.
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My Bread by Rick Flaste (Hardcover - Sept. 22 2009)
CDN$ 31.50 CDN$ 19.75