Comments on: Cookbook of the Month- August http://kokoskitchen.com/cookbook-of-the-month/378/ a blog dedicated to great food and living well Tue, 07 Feb 2012 01:57:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Zoé http://kokoskitchen.com/cookbook-of-the-month/378/comment-page-1/#comment-187 Zoé Wed, 05 Aug 2009 18:51:08 +0000 http://www.kokoskitchen.com/?p=378#comment-187 No, thank for your answers! This seems really interesting, I'm eager to read the recipe for the bread you did. The only problem is that I don't have easily access to English cookbooks. So either I buy they blind or I wait that I go in a English speaking country, which isn't often lately! This explains my questionning, and you did leave a lot of suspence! No, thank for your answers! This seems really interesting, I’m eager to read the recipe for the bread you did. The only problem is that I don’t have easily access to English cookbooks. So either I buy they blind or I wait that I go in a English speaking country, which isn’t often lately! This explains my questionning, and you did leave a lot of suspence! ]]> By: Koko http://kokoskitchen.com/cookbook-of-the-month/378/comment-page-1/#comment-186 Koko Wed, 05 Aug 2009 16:21:23 +0000 http://www.kokoskitchen.com/?p=378#comment-186 Well basically, there are many different recipes for all different types of breads. The recipes are so simple, you can literally make the dough in 5- 10 minutes. After you make it, yes, you have to let it rise for a couple hours and then you can just put the dough in the fridge and use it any time within 7-12 days (depending on which dough you made). Basically, it takes the process of baking bread from an all day process, to something that can be done in 3 seperate steps (the dough making, rising, baking). There are no specifics like "let the dough double or triple in size" and there is no kneading necessary, either! I'll be posting one of the breads that I've made very soon! Thanks for your questions Zoe! Well basically, there are many different recipes for all different types of breads. The recipes are so simple, you can literally make the dough in 5- 10 minutes. After you make it, yes, you have to let it rise for a couple hours and then you can just put the dough in the fridge and use it any time within 7-12 days (depending on which dough you made). Basically, it takes the process of baking bread from an all day process, to something that can be done in 3 seperate steps (the dough making, rising, baking). There are no specifics like “let the dough double or triple in size” and there is no kneading necessary, either!

I’ll be posting one of the breads that I’ve made very soon! Thanks for your questions Zoe!

]]> By: Zoé http://kokoskitchen.com/cookbook-of-the-month/378/comment-page-1/#comment-185 Zoé Wed, 05 Aug 2009 12:16:51 +0000 http://www.kokoskitchen.com/?p=378#comment-185 Seems pretty interesting...but I didn't get everything. Bread making in five minutes? How? What do you mean by used it in twelve days? Are you speaking of leaven (surdough)? I'm eager to know more! Seems pretty interesting…but I didn’t get everything. Bread making in five minutes? How? What do you mean by used it in twelve days? Are you speaking of leaven (surdough)? I’m eager to know more! ]]>