Home Baking • Basic Bread Baking (Storey's Country Wisdom Bulletin A-198) by Glenn Andrews

Basic Bread Baking (Storey's Country Wisdom Bulletin A-198) by Glenn Andrews

By Glenn Andrews

On the grounds that 1973, Storey's nation knowledge announcements have provided sensible, hands-on directions designed to assist readers grasp dozens of state residing talents fast and simply. There are actually greater than one hundred seventy titles during this sequence, and their notable recognition displays the typical wish of nation and town dwellers alike to domesticate own independence in daily life.

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Basic Bread Baking (Storey's Country Wisdom Bulletin A-198)

Seeing that 1973, Storey's state knowledge announcements have provided sensible, hands-on directions designed to aid readers grasp dozens of nation residing talents quick and simply. There are actually greater than one hundred seventy titles during this sequence, and their outstanding acceptance displays the typical hope of kingdom and town dwellers alike to domesticate own independence in way of life.

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Extra resources for Basic Bread Baking (Storey's Country Wisdom Bulletin A-198)

Example text

They are loaded with chocolate and more chocolate and finished with nutty walnuts for crunch. Choc olate Fudgie s 8 ounces semisweet chocolate, cut into pieces 1 cup all-purpose f lour ¼ cup Dutch-processed cocoa powder 1 teaspoon bak ing powder ½ teaspoon salt 6 tablespoons (¾ stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon instant espresso powder ¾ cup real semisweet chocolate chips or chunks 1 cup coarsely chopped walnuts 22 1 2 Heat oven to 350°F.

47 Drop C O O K I E S These iced cookies taste better than cake—and are much easier to do. Try them paired with fresh berries or fruit sorbet for an easy yet elegant dessert. L e m o n Po p p y S e e d C o o k i e s w it h L emon Icing ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large egg yolks 1 teaspoon vanilla extract 2 teaspoons grated lemon rind (about 2 lemons) 2 tablespoons poppy seeds ½ cup sour cream 2 cups all-purpose f lour 2 teaspoons bak ing powder ½ teaspoon bak ing soda ¼ teaspoon salt Lemon Icing (recipe follows) 48 1 2 Heat oven to 350°F.

Make s about 1 8 cook ie s . Store cookies in an airtight jar or tin at room temperature for up to three days. 21 Drop C O O K I E S Bite for bite, these cookies are incredibly intense. They are loaded with chocolate and more chocolate and finished with nutty walnuts for crunch. Choc olate Fudgie s 8 ounces semisweet chocolate, cut into pieces 1 cup all-purpose f lour ¼ cup Dutch-processed cocoa powder 1 teaspoon bak ing powder ½ teaspoon salt 6 tablespoons (¾ stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon instant espresso powder ¾ cup real semisweet chocolate chips or chunks 1 cup coarsely chopped walnuts 22 1 2 Heat oven to 350°F.

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