Friday, October 24, 2014

Recipe Weekend / Cookbook Review: Make Ahead Bread by Donald Currie

Disclosure / Disclaimer: I received this book, free of charge, from Taunton Press, via NetGalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

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Fall is definitely the season for warm inviting bread from the oven, isn't it?

This new book will have you ready to start baking!

 Make Ahead Bread cover


Two Steps to Breaking Bread. Make Ahead Bread de-mystifies the bread-baking process with simple recipes and easy-to-follow steps for fresh-from-the-oven bread. Plus there's an entire chapter devoted to baking ingredients and equipment. Follow home baker Donna Currie's simple two-step process to baking delicious, fresh, yeast breads:
Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life 
Step Two – bake.

Yes, it's that simple.
Now, you're never too busy to bake bread! Yeast bread isn't complicated to make, but because it needs time to rise, it’s not always easy to fit it into time available - that’s until now.Make Ahead Bread gives inexperienced bakers and busy home cooks the information you need to make flavorful, freshly baked bread on a schedule that works for you. Your home will smell amazing while you bake any of the 100 recipes in Make Ahead Bread, including : Bacon, Tomato and Cheddar Loaf,  Maple Sugar and Walnut Loaf Buns, Cheesy Breadstick Twists, Chicago-style Pan Pizza, Breakfast Sausage Danish, Traditional Croissants, and more.
Leftovers? Just in case you have any leftovers, this book also features many recipes for your extra bread like Almond Butter Bread Pudding; Artichoke, Olive and Tomato Strata; and Overnight French Toast. Plus recipes for scrumptious butters and spreads are included, such as: Chunky Apple and Cinnamon Spread and Chocolate Butter to name a few.


The author gives you a lot of great info about making bread before you even get started in the recipes, like best items to use, best techniques, etc. But even with that info, I'd say this book is not for the beginner baker, as the recipes are a little more involved (which leads to great flavor), but best suited to someone who has baked breads before, but is looking for great recipes and ideas. If you prefer to cook by weight (especially if you're converting recipes to gluten-free), then a handy conversion chart is included in the back, as the recipes are with traditional measurements. I did find that most of the recipes can be converted, if you understand how to do so (again, not a beginner baker).

The recipes are super delicious and easy to follow and the pictures will have you VERY hungry before you even start mixing! But remember these are not today breads, but tomorrow! I would suggest giving this book in a holiday gift basket, with items like a dough whisk or rise bowl, and again for the experienced foodie on your list.

Check out this great strata, that is perfect for Fall brunches:

 Make Ahead Bread ham and apple strata recipe

About the Author:

Donna Currie is a passionate home baker who blogs at Cookistry ( She also writes a bread-baking column for Serious Eats ( ) and is a food writer for the Boulder Daily Camera and the Whole Foods Market cooking blog. Donna lives in Colorado

1 comment:

  1. I love the idea of make ahead anything and I especially love bread.


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