American Breads: Difference between revisions
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[https://www.kingarthurbaking.com/recipes/peasant-bread-recipe by Alexandra Stafford KING ARTHUR] | [https://www.kingarthurbaking.com/recipes/peasant-bread-recipe by Alexandra Stafford KING ARTHUR] | ||
This no-knead bread recipe, which comes from Alexandra Stafford's cookbook "Bread Toast Crumbs," is the foundation for an endless array of variations. It's simple to assemble, bakes into two small or one substantial loaf, and will easily become your favorite everyday bread. | This no-knead bread recipe, which comes from Alexandra Stafford's cookbook "Bread Toast Crumbs," is the foundation for an endless array of variations. It's simple to assemble, bakes into two small or one substantial loaf, and will easily become your favorite everyday bread. | ||
=====Simple Crusty White Bread Recipe===== | |||
[https://www.seriouseats.com/simple-crusty-white-bread-recipe by Max Bernstein 26/9/25 serious eats] | |||
Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. It's a vast world with a whole lot of potential for experimentation, but the root of the problem is this: Yeast, mysterious and giving, seems to scare the crap out of people. | |||
This kneads to end! (Please don't stop reading. I had to, just this once.) But in all seriousness, why should it be so scary? People started making bread a long time ago, before computers, bicycles, and shrink-wrapping existed. Our grandparents knew how to make it, and theirs too. Bread is one of humanity's oldest crafted foods, after all, and making great bread for yourself isn't just possible, it's often relaxing and delicious...plus it just so happens to keep your apartment nice and toasty come wintertime.* | |||
