200 Fast & Easy Artisan Breads - Judith Fertig (Cookbook)
Released August 2009
Bread making is a soothing activity that I've always enjoyed. Judith Fertig's 200 Fast & Easy Artisan Breads: No-Knead, One Bowl appealed to me because using only one bowl obviously cuts down on dishes. The question became just how effective are these recipes.
I invested in a KitchenAid years ago because kneading is not something I always enjoy. If I have stress I want to burn off, kneading is a wonderful action. If I simply want to fill the house with the scent of freshly baked bread, kneading is a time consuming pain. All recipes in 200 Fast & Easy Artisan Breads require no kneading. Simply beat the dough with a wooden spoon and you're done.
I'm going to work my way through the book one recipe at a time. Using the very first recipe, I measured and mixed the flour, yeast, salt and water and got started. The entire process took less than ten minutes and that's including the time it took to open a new bag of flour and add it to my flour jar. The other issue was that the recipe requires a 16 cup bowl and that's not something I have on hand. I ended up tapping into our beer brewing supplies for something large enough. I'm not fond of allowing bread dough to rise in a metal bowl, but it was the best I could do.
One batch of the standard dough makes a Baby Boule, a Batard and a Baguette. Therefore, there was enough bread to eat and some loaves went into the freezer for another day. The bread is exceptional. Light and airy, with a nice crust. Best of all, we prefer the flavor of breads that have a good amount of salt, and this was just right.
If bread making is challenging to you, give 200 Fast & Easy Artisan Breads a try. There are dozens of color pictures and exceptional recipes. I can't wait to reach the New York Bagels because I know they'll be a huge hit!