Cookbook Review of Bread Toast Crumb by Alexandra Stafford
A fresh loaf of bread, especially out of your very own oven, is such a treat. But yeasted dough can feel intimidating. Fear no more! Our latest cookbook review for Bread Toast Crumb by Alexandra Stafford gives us recipes that work for even the shyest of bakers. You, too, can make a quick yeast bread in an afternoon. We baked our way through a dark chocolate loaf, a healthier quinoa and flax loaf, and an apple thyme bread that is a new family favorite. The cookbook doesn’t stop with a loaf of bread- we also made a sugared berry toast with her guidance and made a killer blueberry brown betty for dessert. We decided Bread Toast Crumb is a book for all bakers, experienced to the newbie, with plenty of recipes to enjoy your loaf to the last crumb. Join us in our new favorite bread.
Kate made: My Mother’s Peasant Bread and Quinoa Flax Seed Bread. Her recipe is dead simple and makes a stellar quick yeast bread. We loved the add-ins of quinoa and flax as a toasting loaf for breakfast or sandwiches. Try the Blueberry Brown Betty this summer for a dessert that is crispy crunchy and bursting with berries.
Betsy made: Dark Chocolate Bread and the Quinoa Flax Seed bread. The kids loved the chocolate bread, especially topped with sugared berries. (No surprise there.) Who doesn’t like bread that’s also dessert? Or breakfast, no judgement.
Tara made: An apple-thyme loaf that was amazing. The kids aren’t always homemade bread fans but like the open faced toast sandwiches.
Curious about Alexandra’s Kitchen? Check out her website and her Peasant Bread loaf. You can also find her on Instagram and Facebook.