Home baked bread: Recipes beyond the basic Loaf: Everything You need to Know to Bake 43 Amazing Breads (Home Baked Bread! Book 2)
Format: PDF / Kindle (mobi) / ePub
Home baked bread: Recipes beyond the basic Loaf is a fantastic book for those home bakers who want to experiment with their bread baking and move beyond the basic white/wholemeal loaf.
Be warned - this book will have you baking beautiful varied loaves, flatbreads and sweet treats that will make your friends and neighbours green with envy!
This beautifully illustrated book contains over 40 recipes for breads from all over the world, from Anadama bread through to Zwieback.
The book contains a great variety of recipes including:
- Sweet breads such as doughnuts
- Batter breads such as crumpets and pikelets
- Salt rising bread
- Pumpernickel bread
So go on, indulge your sweet tooth!
There are also recipes for flatbreads for Mexican and Indian food lovers such as:
- Naan bread
- Pitta bread
All the recipes come with imperial, metric and cup measurements for ease of use and comprehensive instructions to ensure that you get great results every time.
Grab your copy now and enjoy a fantastic and varied selection of recipes to take your baking to the next level.
When the dough has risen, slash the tops if you wish and spray with water. Bake at 2300C/450°F/Gas Mark 8 for about 25 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Transfer each loaf to a rack to cool. Bagels Good bagels are slightly sweet, a little chewy and have a soft, shiny crust. One of the strange things about making bagels is that you poach them before baking, but they are absolutely delicious. Ingredients (makes 12 bagels):
into the baking tin in rows of 3 – it should be quite a tight fit. Cover the buns and leave to rise until they have doubled in size. While the buns are rising, preheat the oven to 2000C/4000F/Gas Mark 6. Sprinkle the buns with a little caster sugar and bake for about 20 minutes until they are a nice golden brown colour. Just before you remove the buns from the oven prepare the glaze by warming the milk and sugar in a pan over a low heat until the sugar has completely dissolved. Remove the buns
from the oven and leave to cool for 5-10 minutes. Then remove the buns from the tin and brush the glaze all over the buns. Leave to cool for another 10 minutes and enjoy warm. Crumpets & Pikelets Crumpets are a quintessentially British snack. They are absolutely delicious when freshly baked and served with lots of butter, with perhaps some grated cheese. My kids love them slathered in honey or peanut butter and jam. The holes come about due to the addition of baking powder as well as
10g/2tspsalt 5g/1tsp quick yeast (dried) 1tsp baking powder Sunflower oil Directions Mix the flour, water, milk and yeast in a bowl to form a runny batter. It is best to use a whisk to mix this batter. Cover and leave in a warm place until it becomes really bubbly. You should leave it for at least an hour, preferably 2-3 hours. When you are ready to eat, heat a heavy frying pan (I actually use a flat cast iron griddle) over a medium heat. Grease your crumpet rings (if using) with a little
then roll the ball into a disc on a well-floured table with a rolling pin. Using a pallet knife spread a layer of sweet lard mix onto your dough and sprinkle with some of the dried fruit. Now you need to fold the dough. Take an outside edge and pull into the middle, your circle now has a straight edge with a corner at each end. Looking at it clockwise, take the bottom corner and pull the corner into the middle and push the dough down with your palm. Now working clockwise pick up the bottom