Search results
Results from the WOW.Com Content Network
2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
From gluten-free and healthy options such as whole wheat pumpkin bread and naturally sweetened pumpkin bread, to more decadent options like pumpkin banana bread, peanut butter cup pumpkin bread ...
According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
Jeff Hertzberg is an American cookbook author and a physician. With co-author Zoë François, he has created three cookbooks on baking homemade bread. The books teach a no-knead method of baking which uses dough that is stored in the refrigerator for up to two weeks, making it convenient for home cooks to bake fresh bread daily.
Bread: a baker's book of techniques and recipes. New York: John Wiley. ISBN 0-471-16857-2. Hitz, Ciril (2009). Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home. Quarry Books. ISBN 9781616735265. Kulp, Karel, ed. (2000). Handbook of Cereal Science and Technology. New York, New York: Marcel Dekker, Inc. ISBN 9781420027228.
A bakery in England has decided to pay homage to the Christmas holiday and to the meaning of Christmas by recreating the Nativity scene in a unique way: with loaves of bread. The team at the Hobbs ...
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (2001) American Pie: My Search for the Perfect Pizza (2003) Brother Juniper's Bread Book (2005) Crust and Crumb: Master Formulas for Serious Bread Bakers (2006) Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor (2007) Peter Reinhart's Artisan Breads ...
His books Bread Alone and Local Breads both won the prestigious IACP award for best baking book. His book, Living Bread: Tradition and Innovation in Artisan Bread Making, was the 2020 James Beard Foundation Award winner in the "Baking and Desserts" book category. [9] [10]