By Paul Hollywood
Paul Hollywood offers the entire knowledge you want to bake scrumptious and weird breads.
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Best baking books
Best-selling writer and baking authority Elinor Klivans offers sixty five of the best and quickest recipes for baking selfmade breads. With easy, easy-to-master thoughts, someone can fast make such pleasant treats as Apricot Corn brownies, Butter Crescents, plus relatively super-fast favorites like Pumpkin Chocolate Chip Pancakes and intensely huge Popovers, all with at the least sweat within the kitchen.
Nutrition stylist and prepare dinner Yvette van Boven has provided scrumptious seasonal recipes in homemade, homemade summer season, and home made wintry weather that spotlight the clean produce on hand all year long. In her much-anticipated follow-up, domestic Baked, she celebrates the paintings of baking.
Complete together with her signature illustrations and scenic pictures of eire and Paris, domestic Baked is a gorgeous selection of van Boven’s favourite baked goods—warm bread from the oven, candy banana bread, a gooey cinnamon and caramel pull-apart loaf, wealthy chocolate cake, shortbread cookies, and extra. And along those appealing photos of scrumptious treats, van Boven offers step- by-step directions for a way to lead them to on your own residence. and he or she leaves nobody out—working with varieties of flours (including gluten-free) so there's something for everybody to bake. Her inviting voice, easy-to-follow recipes, and gorgeous pictures make domestic Baked a staple for each kitchen and gorgeous sufficient to teach off in different rooms besides.
Popular cake fashion designer and sugar-modeler Maisie Parrish returns with one other lovable selection of children’s social gathering brownies. each one layout is really fascinating and brimming with personality, and should make any child’s cake a standout. Quick-to-make cupcakes and minicakes designed to counterpoint each one venture also are incorporated.
Butterscotch palms, Chocolate Crinkles, Gingerbread Cut-Outs, Peppermint Meringues: a majority of these Christmas cookies sound delectable, yet not anyone can bake dozens of recipes even as. the answer? A switch! All throughout the US, households, pals, neighborhood, and church teams assemble at Christmas cookie swaps, the place each one player brings a wide batch of his or her favourite recipe to percentage.
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- Cookies: More Than 70 Inspiring Recipes (Conran Kitchen)
- Ms Carter's 41 Delicious Pie Recipes
- Pot pies
Extra info for 100 Great Breads
A recent excavation in Egypt, two miles south of the Sphinx, revealed an ancient bakery, complete with moulds and working tools of the day. Meanwhile in London, builders working along the banks of the River Thames unearthed ancient loaves of bread dating back to Roman times. The first breads made were dense and unappealing – the grain was crushed and mixed with water to create a gruel, which was then left over a fire to cook hard. They were ideal for early man, being easy to carry on the hunt or into battle, and they would keep for days at a time, but they were not very appetizing.
Put the dough into a bowl, cover and leave in the fridge overnight. The dough should now be stiff and easily shaped. Cut the dough into 75 g/3 oz pieces and cut a quarter off each piece. Using your hands, shape the quarters and the larger pieces into balls. Put each large piece of dough into a muffin case and push a smaller dough on top of each one. Leave the brioche in a warm place to rise for 1 hour. Preheat the oven to 200°C/400°F/gas mark 6. Brush the brioche with the eggwash and bake for 15 minutes until golden brown.
Push the Brie and basil into the grooves, then rest the dough for 2 hours. Preheat the oven to 200°C/400°F/gas mark 6. Bake the bread for 20 minutes until golden brown, then transfer to a wire rack to cool. See all French Breads FRENCH BREADS A truly French bread. The immortal line uttered by Marie Antoinette, allegedly, ‘Let them eat cake’, should have read ‘Let them eat brioche’, as this was more likely a scenario. You need to start this the day before. Brioche Têtes 375 g/13 oz strong white flour 40 g/11⁄2 oz caster sugar 15 g/1⁄2 oz yeast 1 teaspoon salt 75 ml/3 fl oz milk 3 medium eggs, plus 1 egg, beaten, for eggwash 185 g/61⁄2 oz butter, softened 8–10 paper muffin cases Makes 8–10 brioche Put the flour, sugar, yeast, salt, milk and the 3 eggs in a food processor and process, using the blade, for about 5 minutes to a smooth dough.
100 Great Breads by Paul Hollywood