Recipes for No-Knead Loaves & Meals to Savor Every Slice
Blogger Alexandra Stafford shares her inventive take on no-knead bread, inspired by her mother’s recipe, along with 135 recipes for a “loaf to crumb” approach to cooking with it.
Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.
But this book isn’t just about baking bread. It’s about what to do with the slices and heels and nubs from those many loaves you’ll bake—it’s bread-baking and bread-eating. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies.
“"From crusts to crumbs, from home-style, multigrain loaves to zippy Shakshuka rounds, Bread Toast Crumbs presents a wide range of breads, and is the perfect guide for bakers wanting to explore the world of possibilities for making their own loaves, and using every slice and crumb that doesn't get gobbled up right away." -David Lebovitz, author of My Paris Kitchen "I am a bread baker's granddaughter. Needless to say, Ali's familial connection to bread and all of its nostalgia hits close to home. In Bread Toast Crumbs she makes the daunting feel doable: Homemade bread can be no big deal! I love all of her inventive ideas for ways to use bread (her 'Crumbs' section especially appeals to my can't-waste-a-thing heart). This book will be in heavy rotation in my house." -Julia Turshen, author of Small Victories "I appreciate a cookbook that takes the fuss out of home bread baking--no overly complicated steps and skills required - just a straight forward recipe that yields something immeasurably better than store-bought. I'm excited about her Light Brioche recipe...brilliant! I will continue to turn back to these pages for both the variety of beautiful loaves and the suggestion of what to make to put on top of or between it's slices. A real keeper." -Sara Forte, author of The Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon "I can't go a single day without bread, so what a treat it was to find this beautiful book celebrating one of my favorite foods to both make and eat. It's chockablock with approachable yet sophisticated recipes that deliver mouthwatering results, from Vinaigrette Toasts to meatloaf made with buttermilk-soaked bread and even breadcrumb-studded chocolate bark, a brilliant riff on the age-old snack of bread and chocolate." -Luisa Weiss, author of Classic German Baking "As a self-professed carb enthusiast, Ali's beautiful book, Bread Toast Crumbs, speaks to my heart. Her approachable voice gives even the most novice of bakers (myself included) encouragement that they too can bake and bake beautifully. This book not only provides straightforward and inventive recipes for bread, but it gets you thinking creatively about ways to incorporate it into every meal, in every way. Simply put, I love it." -Colu Henry, author of Back Pocket Pasta ”