Bread Toast Crumbs, by Alexandra Stafford, is one of my favorite cookbooks. Her Peasant Bread recipe alone is worth the price of the book. It truly is a no-knead recipe (no sticky hands), that makes a delicious and versatile bread. You don’t even need to use a better for bread type flour, just regular multi-purpose flour. I first heard about this recipe while listening to Margaret Roach’s, “A Way to Garden” podcast. She was interviewing Alexandra about her book and I was so intrigued, I decided to order the book. The recipes are easy to follow and full of tips and tricks for success, so helpful. The only thing that some might find a bit challenging is acquiring two of the 1.5 pint vintage Pyrex 441 bowls, which the author says produce a beautifully rounded boule. Even though she says for best results to use two 1 quart Pyrex bowls, which are readily available and affordable online and in shops, her following statement about the vintage Pyrex results just makes you want those bowls. Of course the vintage bowls are so collectible and hot right now, finding one, let alone two, which won’t break the bank, will be a challenge. Maybe you or a relative already own one or two, and are willing to use them for baking? If they’re on display in your house, that’s another thing. I actually bought two glass bowls that I think went to old mixers. They are on the thick side, like Pyrex, but are not Pyrex. One says “Glassbake for Sunbeam” on the bottom. The other only has some small markings, which tell me nothing. They are basically the same size and I get beautiful boules out of them. So if you can’t find or swing the vintage Pyrex and don’t want to buy the simple clear modern bowls, you can always keep your eyes peeled for these. I actually found them at thrift stores for just a couple bucks.

I’ve made “The Peasant Bread Master Recipe” more times than I can count now. I actually have two boules rising as I write this. Most of the recipes are built around the master recipe. A whisk, rubber spatula and two forks, are used instead of your hands. I was really skeptical the first time I made this, but after the first golden crusted loaves came out of the oven, I was sold. My family loves this bread and I love how fast it comes together. I sometimes send a boule over to our neighbors. The book is full of variations and other recipes that use the bread, like sandwiches, French toast and strata, as well as the crumbs, like gratin, meatballs, and Blueberry Brown Betty, (which I’ve made, it was out of this world delicious). There are recipes for things that go with the bread or bread recipes too, like soups, jams, butters, fondue and more. Lots of gorgeous pictures are scattered throughout, which I love. Even better, most of the recipes are doable for a home cook with normal pantry staples and cookware, how refreshing. My book is full of bookmarks, there are so many things I still want to make. If you have the time, check out the podcast episodes where Alexandra is a guest. She has been on the previously mentioned podcast several times, always talking about food and cooking in an inspiring and accessible way.  

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