Easy Bread - by Judith Fertig (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p> <b><i>Yes, you can have wonderful, home-baked bread any day of the week. </i></b> </p><p> <i>Easy Bread</i> will change the way you think about baking bread. Skip the traditional rounds of kneading and rising. With dough always ready to go, you'll be serving up glorious, fresh-baked breads in no time! Award-winning cookbook author Judith Fertig shares her expertise with a simplified, step-by-step technique and clear, detailed recipes easy enough for even beginning bread bakers. Start with a simple French loaf or pizza dough and quickly advance to filled breads, bagels and flaky buttery croissants. Prepare delicious bread toppings and fillings, like artisan butter, cinnamon sugar and caramelized onions, ready for whenever a craving for sweet or savory strikes. </p><p> Varieties include: </p><p> Basic Artisan Breads</br> <li> Baguette </li> <li> Rolls </li> </p><p> Whole Grain Breads</br> <li> Whole Wheat </li> <li> Traditional Naan </li> </p><p> Seeded Breads and Filled Breads </br> <li> Whole Wheat Cheddar Boule </li> <li> Rosemary and Black Olive Fougasse </li> </p><p> Flavored Breads </br> <li> Hamburger Buns </li> <li> Sun-Dried Tomato and Feta Flatbread </li> </p><p> Slow-Rise Breads </br> <li> Slow-Rise Herbed Polenta </li> <li> Slow-Rise Ciabatta </li> </p><p> Gluten-Free Breads </br> <li> Gluten-Free Caraway Rye </li> <li> Gluten-Free Cinnamon Rolls </li> </p><p> Festive Breads </br> <li> Chocolate Hazelnut Swirl Loaf</li> <li> Apple Custard Kuchen </li> </p><p> Brioche </br> <li> Butternut Brioche </li> <li> Brioche Pull-Aparts </li> </p><p> Bagels </br> <li> New York Bagels</li> <li> Montreal Bagels </li> </p><p> Buttery Yeast Breads </br> <li> Flaky, Buttery Croissants </li> <li> Danish Orange Pinwheels </li> </p><p> Baking bread was never so easy -- or so satisfying! </p><p/><br></br><p><b> About the Author </b></p></br></br><p> <b>Judith Fertig</b> is an award-winning and bestselling cookbook author, specializing in baking, barbecue, and the regional cuisine of the North American Heartland. Her food and lifestyle writing has appeared in <i>The New York Times</i>, <i>The London Sunday Times</i>, <i>Bon Appetit</i>, <i>Food and Wine</i>, <i>Natural Awakenings</i>, <i>Better Homes and Gardens</i>, <i>Saveur</i>, <i>Fine Cooking</i>, and <i>Eating Well</i>. Fertig has appeared on the Food Network and many TV and radio programs. </p>
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