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Download Fast Breads: 50 Recipes for Easy, Delicious Bread by Elinor Klivans PDF

By Elinor Klivans

Best-selling writer and baking authority Elinor Klivans provides sixty five of the best and quickest recipes for baking do-it-yourself breads. With uncomplicated, easy-to-master strategies, a person can quick make such pleasant treats as Apricot Corn brownies, Butter Crescents, plus relatively super-fast favorites like Pumpkin Chocolate Chip Pancakes and extremely gigantic Popovers, all with no less than sweat within the kitchen. From morning treats like crumpets, tarts, and sticky breads to savory and nutritious multigrains and darkish ryes, quick Breads will make a grasp bread maker of any bakerin checklist quickly time, too!

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There should be only an occasional bubble and never a full boil. Remove from the heat and whisk in the butter. It will melt quickly. Scrape the batter into a large bowl and let cool slightly. In another large bowl, using a stand mixer fitted with the flat beater, beat together the eggs and salt on medium speed for 2 minutes. On low speed, mix in the milk and baking powder. Slowly add large spoonfuls (about 5 additions) of the cornmeal mixture to the batter, incorporating each addition before adding the next one.

Put the metal pie pan on the lower rack of the oven 5 minutes before the bread is ready to go into the oven. When the bread is ready, sprinkle about 2 tbsp water over the rock to create steam, or sprinkle the same amount into the empty pan. There should only be a burst of steam at the beginning and the steam should last for about the first one-third of the baking time. Put the bread in the oven and bake until browned and crusty, about 25 minutes. The bread will rise 1½ to 2 in during baking. Remove from the oven, immediately slide onto wire racks, and let cool completely.

An unrivaled experience—these are publicity phrases used to describe Cornmeal, the bluegrass band. But they could just as well be describing cornmeal used for baking, especially if they are talking about the nutrition-rich, good-tasting stone-ground cornmeal used for the muffins, breads, corn sticks, and other recipes in this chapter. The traditional method for producing cornmeal is to grind dried corn between large millstones into a fine, medium, or coarse grind, with much of the nutritionand flavor-packed hull and germ retained.

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