By Paul Hollywood
Paul Hollywood provides the entire knowledge you must bake scrumptious and weird breads.
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Best baking books
A step forward bread ebook by means of the unchallenged professional in gluten-free and wheat-free cooking
In Bette Hagman's 3 previous cookbooks, she labored with gluten-free flours which are secure for celiacs (those who're illiberal to gluten) and for people with wheat bronchial asthma to create recipes for nice- tasting nutrition. figuring out from her personal well-deserved event that bread is the best loss if you happen to can't consume wheat, oats, rye, or barley, she has experimented with fascinating new bean-based flours and has committed a complete ebook to breads. listed here are yeast breads, yeast-free breads, brownies, rolls, buns, breakfast breads, and crackers-a gigantic array of recipes for the oven or the bread machine-for those who can't purchase breads at a bakery or grocery store yet needs to depend on their very own kitchens to supply the employees of life.
Along with dozens of significant recipes are: a beginner's consultant to realizing and cooking with gluten-free flours; solutions to frequently asked questions about baking with those flours; and a resource record of the place to shop for gluten-free baking supplies.
Katie's long-lost father is ultimately attaining out—but is she prepared for the reunion?
For so long as Katie can have in mind, it's simply been her and her mother. yet that's approximately to alter. First her mother will get a boyfriend. after which Katie will get an e-mail from her dad, whom she's by no means met, announcing he desires to party. Katie's unsure she's prepared for thus a lot switch in her existence. With loads taking place right away, Katie's relying on her acquaintances within the Cupcake membership to assist her locate the candy part of what feels like a sticky situation.
Belief Joanne Chang—beloved writer of the bestselling Flour and a Harvard math significant to boot—to get a hold of this profitable formulation: minus the sugar = plus the flavour. The 60-plus recipes listed below are an eye-opener for a person who likes to bake and needs to scale back at the sugar.
Joanne warmly stocks her secrets and techniques for taking part in up scrumptious materials and utilizing typical sweeteners, corresponding to honey, maple syrup, and fruit juice. as well as completely new go-to recipes, she's additionally revisited classics from Flour and her lines-out-the-door bakeries to add minimum subtle sugar. greater than forty mouthwatering pictures superbly illustrate those innovative recipes, making this a must have publication for bakers of all ability degrees.
Over a hundred seventy five recipes for baking in the course of the seasons, together with vacation baking for Fall, wintry weather, Spring and Fall, either informal domestic baking and specific, social gathering recipes through grasp Baker, Cookbook writer, Marcy Goldman, host of www. betterbaking. com
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Extra resources for 100 Great Breads
See all French Breads FRENCH BREADS During my time at the Dorchester Hotel in London, this brioche was a great favourite of the Sultan of Brunei. It’s fabulous when toasted and served on a bed of rocket salad, with a lemon and dill vinaigrette. You need to make the dough the day before. Salmon Brioche 500 g/1 lb 2 oz strong white flour, plus extra for dusting 11⁄2 teaspoons salt 50 g/2 oz caster sugar 4 medium eggs 20 g/3⁄4 oz yeast 50 ml/2 fl oz milk 250 g/9 oz butter, softened 150 g/5 oz smoked salmon, sliced Makes 2 brioche Put the flour into a bowl with the salt, sugar, eggs and yeast and gently rub the mixture together.
Transfer to a wire rack to cool. See all Basic Breads BASIC BREADS I first ate this bread, baked for me by monks, while staying in Roscrea Monastery in Ireland. Wholemeal Soda Bread 250 g/9 oz strong white flour, plus extra for dusting 250 g/9 oz wholemeal flour 20 g/3⁄4 oz baking powder 1 teaspoon salt 75 g/3 oz butter, softened 270 ml/9 fl oz milk 30 ml/1 fl oz buttermilk Makes 1 loaf Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray. Put all the ingredients into a large bowl and work together to form a soft dough.
Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours. Line a baking tray. Tip the dough out onto your floured surface and shape into a ball, then slightly flatten with your hands and dust with flour. Using a knife, mark out a square shape on top of the dough, put on the baking tray and leave to rise for 1 hour. Preheat the oven to 220°C/425°F/gas mark 7. Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.