Bread, toast, crumbs - Alexandra Stafford

Growing up, Alexandra Stafford ate her mother's peasant bread at nearly every meal. When she moved away from home, it was the thing she missed the most, so she began making it herself, too. Years later, Alexandra asked permission to post the secret family recipe on her thriving blog, Alexandra's Kitchen. Her mother finally relented and up it went, the response even greater than anticipated. What's so special? Its simplicity: mix four ingredients together in a bowl and walk away. After the dough rises, bake-and that's it. No need to start days in advance. No kneading or complicated ingredients. No tricks to turn a home oven into a professional one. Ali realised that in the recipe was a hidden opportunity to teach readers how to transform one ingredient into several meals. Part I of the book reveals the master recipe, then offers many variations: different flours (almond, spelt, cornmeal); liquids (coffee, milk, whey); fillings (herbs, cheese, chilis); and shapes (rolls, pull-apart, babka). Part II shares dishes that incorporate fresh and day-old bread, from toasts and tartines to shakshuka and mussels. And finally, Part III offers creative ways to use up stale bread as croutons, crumbs, and crusts. Sweet and savory, the recipes in Bread Toast Crumbs encompass that comfort, ease, and warmth that peasant bread, at its heart, is all about.