Download e-book for kindle: The Bread Bible: 300 Favorite Recipes by Beth Hensperger

By Beth Hensperger

ISBN-10: 0811816869

ISBN-13: 9780811816861

The Bread Bible is the only e-book at the topic no kitchen might be with out -- and now it's on hand in paperback. A depended on authority on baking, Beth Hensperger has introduced jointly 1000's of time-tested recipes, either vintage and intriguingly unique, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to aromatic Tuscan Peasant Bread and vintage Buttermilk Biscuits. And don't simply imagine loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the alternatives are unending. The recipes are foolproof, step by step, and easy-to-follow. Busy bakers also will enjoy the superb number of recipes for bread machines and meals processors. With a thesaurus and easy-to persist with counsel similar to the best way to shop and reheat bread, The Bread Bible is "a keeper for someone who loves to bake or plans to get started."

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Additional resources for The Bread Bible: 300 Favorite Recipes

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Slices of quick breads can be warmed in a microwave oven for 30 seconds, but loaves are best reheated, wrapped in foil, in a 325°F oven for about 20 minutes, depending on the size of the loaf. Place biscuits, scones, and muffins directly in plastic freezer bags or an airtight plastic container. Or, you can place them on a baking sheet, freeze until firm to prevent clumping, and then transfer to an appropriate container. To thaw and reheat: Use frozen or let thaw in the bag at room temperature. Remove the roll from the bag, place on a heatproof plate, and microwave for 15 to 30 seconds if thawed, or up to 60 seconds if frozen, or bake at 350°F for 5 to 10 minutes in a preheated oven.

Grease pans with cooking sprays, butter, or liquid lecithin, rather than oil, which tends to be absorbed into the dough and can make bread stick to the pan. salt Salt is a flavor enhancer and plays a role in controlling the activity of yeast. Strictly speaking, salt is optional in bread, but a lack is very noticeable in the finished flavor. Too much salt, on the other hand, leaves a bitter taste and can inhibit yeast activity. Too little salt leaves a flat taste and can cause the dough to feel slightly slack during kneading.

Or flatten each portion into a rectangle for baguettes. Roll each rectangle up tightly with your thumbs to form a 46 the bread bible long sausage shape; roll back and forth with your palms to adjust the length. Place the loaves 4 inches apart on the baking sheet. 6. Quick method: Directly after forming the loaves, slash the tops diagonally no deeper than G inch and brush the entire surface with the glaze. Place in a cold oven on the middle or lower rack. Turn the oven thermostat to 400°F and bake for 35 to 40 minutes, or until crusty and the loaves sound hollow when tapped with your finger.

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The Bread Bible: 300 Favorite Recipes by Beth Hensperger

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