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Indlæser... I Love My Bread Machine: More Than 100 Recipes For Delicious Home Bakingaf Anne Sheasby
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Nothing beats the mouthwatering aroma of freshly baked bread wafting through your home. It's a scent that makes and brings back memories across generations. Bread is a staple of many diets, yet all too often we rely on processed, packaged loaves that are low in nutrients and generic in taste. It doesn't have to be that way. With more than 100 delicious and inspiring recipes,I Love My Bread Machinewill show off the surprising versatility of your bread machine. The book begins with an authoritative introduction to lay out the basics of various bread machines and how they work, an overview of key ingredients, shaping techniques and the finishing touches to ensure perfect results every time. The chapters that follow present a collection of superb recipes for breads of all kinds, including everyday loaves, rolls, knots and twists, quick flatbreads, herb-filled focaccias and festive breads for special occasions. Also included is a selection of gluten-free recipes that don't compromise on texture and flavour. All recipes are clear and easy-to-follow, with preparation and baking times highlighted for each. Whether you're a complete novice or an experienced baker,I Love My Bread Machinewill give you the skills and inspiration to master your bread machine. You and your family can enjoy fresh, nutritious bread at home any time you like. Ingen biblioteksbeskrivelser fundet. |
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Google Books — Indlæser... GenrerMelvil Decimal System (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsLC-klassificeringVurderingGennemsnit:
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Although the book’s title indicates that this is a bread machine recipe book, I found that a large number of recipes used only the dough cycle of the bread machine. Final kneading and rise were done on the counter followed by oven baking. Oven heat settings are included in the recipe instructions for gas and electric ovens.
A number of the recipes called for powdered mustard and pepper. This is the first time that I’ve seen these ingredients called for in bread recipes. Unfortunately, as I write this using a library computer, I’m still without power at my home, the result of Hurricane Irma, and unable to test these recipes. But, I am curious as to what flavor mustard powder will add to a bread and will remedy my ignorance as soon as I am able.
As a recipe book, this volume is a success for the author. If you’re looking for a more basic treatise with explanations of the bread making process, however, then I recommend that you read Peter Reinhart’s excellent book, “The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread” first. ( )