Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro

Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro

Pat Sinclair

Language: English

Pages: 320

ISBN: 1572841265

Format: PDF / Kindle (mobi) / ePub


With the demise of home economics in the school system, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. This second edition contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair's years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time.

This new edition of this basic, down-to-earth, reader-friendly baking guide is updated with beautiful full color photos throughout.

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rhubarb is available only in the spring, frozen rhubarb is available year round. Look for fresh rhubarb at farmers’ markets and supermarkets early in the spring. In this quick bread the tart flavor of the fruit contrasts with the spiciness of the nutmeg. MAKES 1 LOAF (12 TO 16 SLICES) 2½ cups (303 g) all-purpose flour ¼ cup (50 g) sugar 1 teaspoon (5 mL) baking soda ½ teaspoon (2.5 mL) salt ½ teaspoon (2.5 mL) grated fresh nutmeg, if desired ¾ cup (171 g) firmly packed brown sugar 1 cup

978-1-57284-082-9 (pbk.) ISBN-10: 1-57284-082-X (pbk.) 1. Baking. I. Title. TX763.S535 2006 641.8’15—dc22 2006022204 Surrey Books is an imprint of Agate Publishing, Inc. Agate books are available in bulk at discount prices. For more information, go to agatepublishing.com. Acknowledgments Several years ago I realized that I had gained considerable knowledge about baking and that I enjoyed sharing that knowledge. This book is the result. As I wrote these recipes, I realized how

sugar 1 teaspoon (5 mL) baking powder ¼ teaspoon (1.25 mL) salt ⅓ cup (75 g) cold butter, cut-up ½ cup (118 mL) milk 1 egg, beaten ⅓ cup (50 g) chopped macadamia nuts ¼ cup (23 g) flaked sweetened coconut Lime or orange sherbet, if desired Heat oven to 400°F (200°C) with oven rack in middle. Toss pineapple, mango, and bananas with lemon juice in large bowl. Combine brown sugar, flour, and lime in small bowl. Add to fruit mixture and toss gently. Spoon mixture into 2-quart (2-L)

sugar 1 teaspoon (5 mL) baking powder ¼ teaspoon (1.25 mL) salt ⅓ cup (75 g) cold butter, cut-up ½ cup (118 mL) milk 1 egg, beaten ⅓ cup (50 g) chopped macadamia nuts ¼ cup (23 g) flaked sweetened coconut Lime or orange sherbet, if desired Heat oven to 400°F (200°C) with oven rack in middle. Toss pineapple, mango, and bananas with lemon juice in large bowl. Combine brown sugar, flour, and lime in small bowl. Add to fruit mixture and toss gently. Spoon mixture into 2-quart (2-L)

be punched down or shaped, but once the dough is made, there isn’t much else to do but be patient. Two of the most important steps in making bread depend on temperature. The yeast must be softened in warm water, and temperature is the best way to measure doneness in a large loaf. An instant-read thermometer accurately measures both. Yeast breads and rolls follow the same basic steps: soften the yeast, mix the dough, knead the dough, provide a warm place for rising, shape into loaves or rolls,

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