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By Alton Brown
Alton Brown explores the technological know-how at the back of breads, muffins, cookies, pies, and custards, explaining it in his personal inimitable style.
Recipes disguise the entire fundamentals, from pie crust to funnel cake to cheese souffle. The publication additionally includes appendices and kit lists.
Read Online or Download I'm Just Here for More Food: Food x Mixing + Heat = Baking PDF
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Extra info for I'm Just Here for More Food: Food x Mixing + Heat = Baking
Sample text
40 There are several categories of quick breads, all of which are represented by recipes in this chapter: Loaves baked in a rectangular loaf pan and meant to be sliced and spread with butter or cream cheese when served; biscuits, the classic quick bread of the American South; scones, sweetened dough similar to that for biscuits, but shaped as a disk and cut into wedges before baking; and, finally, muffins, individual breads often enriched with fresh or dried fruit. This chapter also includes a recipe for fancy rusks, the plainer versions of which are usually made with yeast.
Use a natural combination, but I like the cheese floured plain round cutter up to 2½ inches to be completely absorbed into the dough 2. Combine the flour, baking powder, pepper, (6 cm) in diameter to cut out the biscuits. rather than appearing as little lumps in the and salt in a mixing bowl and mix well. Press straight down with the cutter— baked biscuits, as it often does in traditional twisting it as you cut prevents the biscuits cheese biscuits. Grating the cheese finely 3. Combine the grated cheese and butter in from having straight, even sides when and then giving it a spin in the food the bowl of a food processor fitted with the baked.
4. Add the dry ingredients to the egg mixture all at once and gently whisk until smooth. 5. Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick or a narrowbladed knife inserted into the center of the bread emerges clean, 35 to 40 minutes. 6. Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack. Transfer the bread to a platter or cutting board before serving. Quick Breads Makes one 8½ x 4½ x 2¾-inch (21 x 11 x 7-cm) loaf, 12 to 16 slices One 8½ x 4½ x 2¾-inch (21 x 11 x 7-cm) loaf pan, buttered and the bottom lined with a rectangle of parchment or buttered wax paper cut to fit 2 cups whole wheat flour (spoon flour into a dry-measure cup and level off) 2 teaspoons baking powder - teaspoon salt 2 large eggs B/d cup granulated sugar B/d cup dark brown sugar B/d cup vegetable oil, such as canola : cup milk or buttermilk 2 cups (10 ounces/275 grams) dried currants Whole Wheat Currant Bread 46 Whole wheat flour gives this easy bread a deep rich flavor and a tender crumb.