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My Bread: The Revolutionary No-Work, No-Knead
My Bread: The Revolutionary No-Work, No-Knead

My Bread: The Revolutionary No-Work, No-Knead Method. Jim Lahey

My Bread: The Revolutionary No-Work, No-Knead Method


My.Bread.The.Revolutionary.No.Work.No.Knead.Method.pdf
ISBN: 9780393066302 | 256 pages | 7 Mb


Download My Bread: The Revolutionary No-Work, No-Knead Method



My Bread: The Revolutionary No-Work, No-Knead Method Jim Lahey
Publisher: Norton, W. W. & Company, Inc.



No Knead Bread: so easy a 4-yr old can make it! Recipe was the first viral success story of the food blog age way back in 2006. If he's the one that pioneered this no-knead method, then I wanted to see what he had to say. I thought wax paper would work just as well as parchment paper, but apparently not. Then about a year ago, I ordered a copy of Lahey's new book – My Bread: The Revolutionary No-Work, No-Knead Method. Dust flour onto work surface then scrape out dough. By SteamyKitchen / 1,108 comments ». As I placed the tip of my knife into the bread and moved down through the crust, the snap and crunch of the crust gave way to tender, spongy body. On the short list for cookbooks I'd like to own are Jim Lahey's books My Bread: The Revolutionary No-Work, No-Knead Method and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Last night I *did* get to do Travel Fit and it was a nice change from weights (though I kept thinking that firewalkers would be coming up but they weren't there - don't know whether to be relieved or not!). It was then that Mark Bittman wrote about Jim Lahey's revolutionary and quite unconventional no-knead bread technique, and in the process enticed a whole new generation of home cooks to craft their own artisanal loaves. It's been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. Uninclined to give massages nor pep talks to food, she became ecstatic (and relieved) when she came across Jim Lahey's revolutionary recipe for no-knead pizza in an issue of Bon Appetit magazine. By: Jim Lahey of Sullivan Street Bakery. Most no-knead breads are also made with wetter dough, which fosters activity at the gluten's bond sites, resulting in a more open crumb and a different crust than what you'd get with a firmer, kneaded dough. From his cookbook My Bread: The Revolutionary No-Work, No-Knead Method.

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