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By Beth Hensperger
The Bread Bible is the only ebook at the topic no kitchen could be with out -- and now it's on hand in paperback. A depended on authority on baking, Beth Hensperger has introduced jointly 1000's of time-tested recipes, either vintage and intriguingly unique, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to aromatic Tuscan Peasant Bread and vintage Buttermilk Biscuits. And don't simply imagine loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the alternatives are unending. The recipes are foolproof, step by step, and easy-to-follow. Busy bakers also will get pleasure from the superb number of recipes for bread machines and nutrition processors. With a thesaurus and easy-to stick with information corresponding to the right way to shop and reheat bread, The Bread Bible is "a keeper for somebody who loves to bake or plans to get started."
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Additional info for The Bread Bible: 300 Favorite Recipes
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Use an instant-read yeast thermometer to be certain of your liquid temperature until you can tell the correct warmth by feel. Keep dry yeast in the refrigerator in a tightly covered container. If properly stored, dry yeast can remain active for up to one year. To be certain, always proof your yeast, especially if there are long lapses between baking sprees, and do not use packages that have exceeded their expiration date. Approximately 1 to 2 tablespoons of yeast are sufficient for a dough made with 8 cups of flour.
Twenty minutes before baking, preheat the oven to 375°F. Put the loaf pans on the center rack of the oven and bake 40 to 45 minutes, or until golden brown, and the loaves sound hollow when tapped with your finger. Transfer the loaves immediately to a cooling rack. Cool before slicing. 58 the bread bible Homemade Bread Crumbs, Croutons, and Crostini A practical and delicious use of day-old bread is to make fresh bread crumbs, toasted croutons, or twice-baked bread. Melba toasts, rusks, crostini, and croutons are all variations of the same process.
Garlic Croutons Melt H cup olive oil and H cup butter together in a small saucepan. Place a small whole head of garlic, center root and outside excess paper removed and cloves broken apart but unpeeled, in a blender or food processor with 3 tablespoons water; process until puréed. Pour the garlic mixture into the warm butter and stir until combined. Cut 1 to 2 French baguettes into H-inch-thick slices. Using a pastry brush, brush the garlic butter on one side of the bread slices. Place on an ungreased or parchment-lined baking sheet.