Fast Breads: 50 Recipes for Easy, Delicious Bread

Fast Breads: 50 Recipes for Easy, Delicious Bread

Elinor Klivans

Language: English

Pages: 144

ISBN: 0811865703

Format: PDF / Kindle (mobi) / ePub


Best-selling author and baking authority Elinor Klivans presents 65 of the finest and fastest recipes for baking homemade breads. With simple, easy-to-master techniques, anyone can quickly make such delightful treats as Apricot Corn Muffins, Butter Crescents, plus really super-fast favorites like Pumpkin Chocolate Chip Pancakes and Very Big Popovers, all with a minimum of sweat in the kitchen. From morning treats like crumpets, muffins, and sticky breads to savory and nutritious multigrains and dark ryes, Fast Breads will make a master bread maker of any bakerin record fast time, too!

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until all the ingredients are blended and there is no loose flour. You may see some small lumps; that’s okay. Stir in the chocolate chips just until evenly distributed. METHOD CHAPTER 04 BUNS, ROllS Preheat the oven to 250° F. You will be keeping the first batches of pancakes warm in the oven until all the batter is used. & sMAll Heat a griddle or large frying pan over medium heat, and add 1 tbsp of the butter. Using a pastry brush (preferably silicone), spread the butter evenly over the

Cover with plastic wrap and let the dough rest for 10 minutes. On low speed, add the eggs and beat until they are blended into the dough. Add 2¾ cups of the flour and continue mixing for 5 minutes, adding up to ¼ cup flour needed to form a soft dough that comes away from the sides of the bowl. Cover the bowl with plastic wrap and let the dough rest for 10 minutes. CHaPTEr 04 Buns, rOlls Line two baking sheets with parchment paper. Divide the dough into four equal pieces. Pat one piece into a

hand, as is the case with any batter, is a bit more work, of course, but it is certainly an option. The doughs, rather than being fairly firm, are thick, elastic, stretchy batters, and somewhat sticky. I began my experiments by increasing the liquid in a traditionally firm dough to create a softer batter-type dough. As I worked, I developed a simple test for when the dough was sticky but not too sticky: I stuck a clean finger into it. If the dough felt sticky but my finger came out clean, the

made with sunripened tomatoes and bread. This cool-weather version calls for roasting canned tomatoes with fresh basil and garlic, which brings out their sweet flavor. Bread for panzanella is often soaked in water, squeezed dry, and then tossed with the salad, forming crumbs. I prefer to toast torn pieces of bread and toss them in the dressing, so the bread absorbs the wonderful salad flavors but retains some of its crusty, chewy texture. Piave cheese is a straw yellow, cow’s milk Italian cheese

butter and granulated sugar to moisten the crumbs. Set the crumbs aside. Spread about one-third of the remaining bread cubes in an even layer in the bottom of the prepared pan. Sprinkle one-third each of the chocolate and ginger over the top. Repeat to make two additional layers of bread cubes, chocolate, and ginger. Pour the reserved custard evenly over the layers. The custard will not fill to the top of the layers. Sprinkle the prepared bread crumbs evenly over the top, filling any spaces

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