Williams-Sonoma Collection: BreadSimon and Schuster, 14 de nov. 2002 - 120 pàgines A warm slice of bread, fresh from the oven and spread with butter, is one of life's simple pleasures. Whether it's a traditional whole-wheat loaf, a crusty baguette, or tender blueberry muffins, the delicious taste and aroma of home-baked bread appeals to all of our senses. Best of all, delectable baked goods will delight friends and family alike. Williams-Sonoma Collection Bread offers more than 40 delicious recipes, from traditional yeast breads to convenient quick breads, including breakfast treats such as muffins and scones. Whether you are in search of a savory sourdough loaf to serve with soup, simple dinner rolls to enhance the holiday table, or classic banana bread for an afternoon snack, this book includes recipes for every occasion. In addition, a final chapter on international breads, such as Italian focaccia or French brioche, rounds out this essential collection for the home baker. Enticing photographs of each recipe make it easy to choose which bread to bake, and photographic side notes give insight into each recipe. Including all the techniques essential to mastering the art of making bread -- from mixing and kneading to rising and baking -- here is everything you need to bake the perfect loaf. |
Continguts
Introduction | 6 |
THE CLASSICS | 9 |
Oldfashioned White Bread | 10 |
WholeWheat Bread | 13 |
Corn Bread | 14 |
Buttermilk Biscuits | 17 |
Popovers | 18 |
Sourdough Bread | 21 |
Fig and Walnut Bread | 35 |
Black Olive Bread | 36 |
Grissini | 39 |
Bagels | 40 |
DINNER BREADS | 45 |
Dinner Rolls | 46 |
Sweet Potato Corn Bread | 49 |
Corn Sticks | 50 |
Baguettes | 22 |
VARIETY YEAST BREADS | 27 |
Brown SugarRaisin Bread | 28 |
OatmealMolasses Bread | 31 |
Swedish | 32 |
Cheddar Drop Biscuits | 53 |
Beer Batter Bread | 54 |
Steamed Rye and Maple Brown Bread | 57 |
Frases i termes més freqüents
1/2 teaspoon salt ½ cup 2½ active dry yeast baking powder baking sheet baking soda baking soda bicarbonate BARA BRITH Beat on medium bicarbonate of soda bowl and turn bowl sides bread flour brioche brown sugar buttermilk Canola oil CIABATTA cornmeal Cover loosely cream cup 4 fl doubled in bulk dough hook dough pulls dough sticks dry ingredients extra as needed extra for greasing flavor flour 1 tablespoon FOCACCIA gluten golden brown granulated sugar heavy-duty mixer fitted Knead on low large eggs LEMON CURD let rise Let stand lightly floured board loaf pan loosely with plastic low speed medium speed minutes mixture muffin paddle attachment panettone parchment baking plastic and let plastic wrap Preheat the oven prepared pan quick breads recipe rectangle refrigerator rise at room roll room temperature scones smooth SOURDOUGH tablespoons temperature until doubled Turn the dough unbleached all-purpose plain unsalted butter wrap and let