Chapter 3: Easiest Ever Yeast Breads

The recipes in this chapter are so easy I could have called them beginner breads. I didn't, though, because I don't want experienced bakers to skip them or dismiss them as unsophisticated or beneath consideration. They are neither! As the results that come from your oven will unequivocally prove, a few uncomplicated, hassle-free steps can produce breads with superb flavor and texture and plenty of eye appeal.

How is it possible to eliminate all the traditional fussing and fiddling from yeast baking without sacrificing quality? The Kneadlessly Simple method just builds in time for the naturally occurring chemical processes that we now know develop both flavor and gluten in yeast dough to proceed uninterrupted. In other words, this approach just lets nature take its course and do the kneading and flavor enhancing for us.

Since none of the recipes in this book require kneading, there are other things that earn the ones in this chapter the "Easiest Ever" designation:

They require no hand-shaping and involve no time-consuming or tricky steps.

They call for few ingredients—usually only a couple beyond the essential flour, water, yeast, and salt.

They are especially convenient: All or most ingredients are added before the first rise.