Fast Breads: 50 Recipes for Easy, Delicious Bread - download pdf or read online

By Elinor Klivans

ISBN-10: 1452100160

ISBN-13: 9781452100166

Best-selling writer and baking authority Elinor Klivans provides sixty five of the best and quickest recipes for baking selfmade breads. With uncomplicated, easy-to-master thoughts, a person can quick make such pleasant treats as Apricot Corn cakes, Butter Crescents, plus rather super-fast favorites like Pumpkin Chocolate Chip Pancakes and extremely mammoth Popovers, all with at least sweat within the kitchen. From morning treats like crumpets, tarts, and sticky breads to savory and nutritious multigrains and darkish ryes, quick Breads will make a grasp bread maker of any bakerin checklist quick time, too!

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Read e-book online Fast Breads: 50 Recipes for Easy, Delicious Bread PDF

Best-selling writer and baking authority Elinor Klivans offers sixty five of the best and quickest recipes for baking do-it-yourself breads. With basic, easy-to-master thoughts, a person can fast make such pleasant treats as Apricot Corn tarts, Butter Crescents, plus quite super-fast favorites like Pumpkin Chocolate Chip Pancakes and intensely titanic Popovers, all with at the least sweat within the kitchen.

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Extra info for Fast Breads: 50 Recipes for Easy, Delicious Bread

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Dip first one side into the melted dark chocolate and then the other. 5. Set the heart back down onto the lined baking tray. Coat all four hearts, returning them to the freezer when you are ready to coat the next batch. 6. To add the white chocolate heart detail, melt the white chocolate, place in a small piping (pastry) bag and snip off the end. Pipe a double scribbly freehand heart onto the flatter side of each choc ice and store in the freezer until ready to serve. Choc Honeycomb Cheesecake Makes 1 x 20cm (8in) cheesecake (serves 12) I ngredients E quipment 2 x quantities choux pastry (see How to Make Éclairs) 3 x baking sheets Cheesecake Filling 750g (1lb 10oz) cream cheese 160g (53/4oz) icing (confectioners’) sugar Baking (parchment) paper 20cm (8in) dessert ring Electric hand whisk Acetate sheet (or strips cut from A4 sheet), to line dessert ring 10ml (2 tsp) vanilla extract 675ml (11/4 pints) double (heavy) cream 3 x chocolate honeycomb bars such as Crunchie, roughly chopped Decorations 100g (31/2oz) grated dark (semisweet) chocolate 1 x chocolate honeycomb bar, roughly chopped 25g (1oz) dark (semisweet) chocolate chips Tip If you don’t have a dessert ring, use the side of a 20cm (8in) springform tin.

Flatten any peaks in the choux with a dampened fingertip, spray lightly with vegetable or sunflower oil and bake in the oven for 50 minutes until golden brown. Transfer to a wire rack and allow to cool completely. glucose and water in a heavy-bottomed saucepan. Heat over a gentle heat, stirring occasionally, until the sugar has melted. Regularly brush down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals forming. Once the mixture comes to the boil, do not stir.

Continually applying pressure, lift the bag up vertically slightly 1. Fit your chosen nozzle (tip) or snip off the end of the piping (1cm/1/2in) and begin to move horizontally in the direction you want the line to go, maintaining the vertical position. (pastry) bag and fill. Position the nozzle just above the piping starting point on your éclair. Apply an even pressure to the bag. As the icing starts to flow, allow it to ‘attach’ to the start point. 3. To finish, drop the line back down to the surface gently touching the nozzle (tip) down to secure and break off the piping.

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Fast Breads: 50 Recipes for Easy, Delicious Bread by Elinor Klivans

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