The Complete Idiot's Guide to Easy Artisan Bread

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Penguin, Aug 3, 2010 - Cooking - 256 pages
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No knead to worry about baking perfect bread.

In The Complete Idiot's GuideŽ to Easy Artisan Bread, Yvonne Ruperti, master baker and test chef for Cook's Illustrated, offers readers the simplest way to learn the age old art of baking handmade breads and rolls made from scratch, using modern techniques that will have even novice bakers producing everything from dinners to peasant boules quickly and easily.

?Includes more than 50 recipes

?Easy-to-follow instructions

?Information on selecting and combining the perfect ingredients


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Did Yvonne actually bake any of her recipes? I've tried her Classic French Boule and her Challah. Neither recipe would work as written. The Boule needed an extra half cup of water and the Challah had too much yeast (I cut the amount of yeast by 50%), too much flour (I used 3 cups of flour), too hot an oven (Next time I'm using a 350 degree oven). 


Title Page
Baking from Scratch 101
Your Tools
Yeast Breads
Long and Rustic Loaves
Loaf Pan Breads
Flatbreads Pizzas and Focaccia
Rolls Bagels and Other Small Breads
Breakfast and Holiday Breads
Holiday Breads
Quick Breads
Quick Loaf Breads
Shaped Quick Breads
Appendix A Glossary

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