Bread Toast Crumbs
If you’ve been reading Alexandra’s Kitchen for awhile, you likely know I grew up eating peasant bread at nearly every meal. This simple bread was my mother’s signature, but I had strict orders never to share the recipe.
When I started my blog in 2007, I knew the peasant bread recipe was off limits. But as the years went on — and the more the bread appeared in blog entries (snuck aside a salad or a bowl of soup) — the requests for the recipe grew. After pleading to my mother one day on the phone, she acquiesced, and the recipe went live. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls.
Many of the 40 recipes in the first chapter, Bread, follow this simple format. Others follow the same format but bake in other vessels such as loaf pans, muffin tins, skillets, and sheet pans. Others require one additional step: flouring a work surface and shaping the dough into balls. Each recipe is an adaptation of the master and each illustrates how adaptable the formula is—in no time, you’ll be crafting your own variations, baking in any vessel you have on hand, pushing the simple dough to new limits.
But this book isn’t just about baking bread. It’s about cooking with the bread, too—putting every slice and crumb to good use. In the second chapter, Toast, you’ll find recipes for sandwiches, panini, tartines, and strata—day-old bread in sliced form. In the third chapter, Crumbs, you’ll find recipes for salads, soups, sauces, dressings, gratins, meatballs, and more—day-old bread broken down into both big and little crumbs. Every chapter includes both savory and sweet recipes.
Friends, Bread Toast Crumbs is nearly here. I hope it will inspire you not only to bake bread any day of the week but also to cook with it—every last crumb of it.
Recipe Sneak Peaks:
Where to buy:
Oatmeal Maple Bread
Brioche with Hazelnut Cream:
“Alexandra’s book makes you want to kick over everything and spend your days in the kitchen baking simple, no-knead loaves and turning them into the best parts of every meal. Bread Toast Crumbs. The title tells you everything except how creative, practical and delicious the recipes are.”
— Dorie Greenspan, author of Dorie’s Cookies —
“Such a fun book that I kind of wish I had written myself. Alexandra has combined creative and easy to make recipes with great know-how so anyone can make fantastic bread at home.”
— Jim Lahey, author of My Bread and My Pizza —
“From crusts to crumbs, from home-style, multigrain loaves to zippy shakshuka rounds, Bread Toast Crumbs presents a wide range of breads, and is the perfect guide for bakers wanting to explore the world of possibilities for making their own loaves, and using every slice and crumb that doesn’t get gobbled up right away.”
— David Lebovitz, author of My Paris Kitchen —
“I am a bread baker’s granddaughter. Needless to say, Ali’s familial connection to bread and all of its nostalgia hits close to home. In Bread Toast Crumbs she makes the daunting feel doable: Homemade bread can be no big deal! I love all of her inventive ideas for ways to use bread (her ‘Crumbs’ section especially appeals to my can’t-waste-a-thing heart). This book will be in heavy rotation in my house.”
— Julia Turshen, author of Small Victories —
“Does anything shout love and comfort louder than home-baked bread? Actually, yes—all of the recipes in this stunning collection do. Alexandra’s recipes are sure to inspire yeast-o-phobes and experts alike and her book is a wonderful reminder that breaking bread with people we love is literally one of the simplest and most meaningful things we can do for our families.”
— Jenny Rosenstrach, author of Dinner: A Love Story —
“After trying Alexandra’s mom’s once-secret peasant bread recipe, I never wanted to start another week without it. These are the lovable, crazy-simple, and un-mess-up-able loaves that will start a new home baking revolution—and her brilliant recipes for using up every last crumb will sustain it. “
— Kristen Miglore, author of Genius Recipes —
“As a self-professed carb enthusiast, Alexandra’s beautiful book speaks to my heart. Her approachable voice gives even the most novice of bakers (myself included) encouragement that they, too, can bake and bake beautifully. Bread Toast Crumbs not only provides straightforward and inventive recipes for bread, but it gets you thinking creatively about ways to incorporate it into every meal, in every way. Simply put, I love it.”
— Colu Henry, author of Back Pocket Pasta —
“I will turn back to these pages for both the variety of beautiful loaves and the suggestion of what to make to put on top of or between its slices. Bread Toast Crumbs is a real keeper.”
— Sara Forte, author of Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon —
“I can’t go a single day without bread, so what a treat it was to find this beautiful book celebrating one of my favorite foods to both make and eat. It’s chockablock with approachable yet sophisticated recipes that deliver mouthwatering results, from vinaigrette toasts to meatloaf made with buttermilk-soaked bread, and even breadcrumb-studded chocolate bark—a brilliant riff on the age-old snack of bread and chocolate.”
— Luisa Weiss, author of Classic German Baking —
“Bread Toast Crumbs is part useful expertise, part gentle advice, and all heart. This book is a new essential volume for the home bread baker, and a great testament to the worth of taking something good and using it to its absolute fullest.”
— Alana Chernila, author of Homemade Pantry —
“As someone who loves to bake bread, eat toast, and cook for my family and friends, I am excited about this book. It’s approachable (no-knead!) and has gorgeous photos. Alexandra has so many clever ideas on how to take that bread a step further for dishes I’ll make on weeknights or to entertain.”
— Erin Gleeson, author of Forest Feast —
Endive and Fava Tartines
Savory French Toast: