The Best Bread Ever: Great Homemade Bread Using your Food Processor

About this book

When Charlie van Over makes his bread he breaks all the rules of classic bread baking. He doesnt proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture taste and aroma. Light brioche with buttery crisp crusts and fluffy saffron interiors. Chewy bagels with hardy smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible? Like many inventors Charlie came across his technique by accident. At a party for Carl Sontheimer founder of Cuisinart the company that first introduced the food processor to American home cooks it was suggested to Charlie that he mix his dough in a food processor. Thus began several years of experimentation and finally a foolproof method for making perfect bread every time. Now you can re-create Charlie van Overs great bread for yourself. And whats even more amazing is that Charlies is a hands-off rather than a hands-on method. Once the dough is mixed in the food processor theres no kneading. Just place it in a bowl at room temperature to allow the flavors to develop. Have to run out suddenly for a few hours? No problem. Just put the dough in the refrigerator until youre ready. You wont have to keep bakers hours or become a professional to make wonderful bread at home. Once youve mastered the basic technique the possibilities are endless. Fougasse Ciabatta Semolina Bread pizza Danish Twists and even sourdough Olive Rosemary Bread and Idaho Potato Rolls. Have a favorite bread? Charlie even explains how to convert any recipe to The Best Bread Ever method. The Best Bread Ever provides easy-to-follow instructions for more than sixty breads step-by-step photographs helpful advice for troubleshooting your food processor rich color photographs of Charlies bread and recipes for using bread in bread puddings soups and other dishes. As Jacques Ppin says in his foreword "Get your ingredients and equipment together and follow Charlies remarkable method. You will never be without good bread again."