Breads from Betsy's Kitchen PDF Download

Author: Betsy Oppenneer
Publisher: Wimmer Cookbooks
ISBN: 9780962766541
Category : Bread
Languages : en
Pages : 0

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Book Description
With a healthy serving of information about utensils, ingredients and techniques, you will be at ease with this informative and easy-to-read collection. Betsy Oppenneer takes you through the fundamental steps of bread baking--from prepping ingredients to serving and storing finished loaves. Also available: Perfect Bread: Fun with Creative Shapes video ($29.95) and Perfect Bread: How to Conquer Bread Baking video ($29.95)

Author: Betsy Oppenneer
Publisher: Simon & Schuster
ISBN: 9780743224833
Category : Cooking
Languages : en
Pages : 0

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Book Description
This baker's bible is a celebration of truly global proportions, with easy-to-follow recipes for all occasions from one of the nation's most accomplished bakers and cooking instructors.

Author: Betsy Oppenneer
Publisher:
ISBN: 9780962766527
Category : Cooking
Languages : en
Pages : 65

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Book Description
"BETSY'S BREADS" by nationally known baking instructor Betsy Oppenneer features 30 of her favorite bread recipes. Betsy is a Certified Culinary Professional under the auspice of the International Association of Culinary Professionals. While not a direct teaching tool, the book features at least two recipes for each of over twenty flours, grains, & seeds. Loaves & baguettes, brioche, rolls & buns, bread sticks, pizza, focaccia & sweet breads are covered. In keeping with today's increased health emphasis, most recipes in "BETSY'S BREADS" offer higher fiber & lower fat & sugar than comparable recipes found elsewhere. Interesting combinations such as 10-Grain Orange Bread, Cinnamon-Raisin-Pumpernickel Bread & Maple-Wheat Berry Bread are found throughout this book. The beginner has not been forgotten, though. Among recipes for basic breads, Betsy includes recipes such as Cracked Wheat Bread & Italian Bread. The book contains more baking opportunities than the number 30 suggests. For instance, in the pizza recipe section, Betsy provides a single recipe but offers help in converting it to both Mexican & Greek style pizzas. Fifteen optional toppings are listed. Targeted to teens & adults, both seasoned home bread bakers & beginners will find interesting & fun recipes in "BETSY'S BREADS."

Author: Judith M. Fertig
Publisher: Harvard Common Press
ISBN: 9781558321724
Category : Cooking
Languages : en
Pages : 270

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Book Description
Prairie Home Breads proves that not only is the Midwest where America’s grains are grown, but it’s also where the art of bread baking is taken seriously. To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer’s markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers. Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

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Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Author: Beth Hensperger
Publisher: Chronicle Books
ISBN: 1452138265
Category : Cooking
Languages : en
Pages : 495

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Book Description
The Bread Bible is the one book on the subject no kitchen should be without. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns—the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is a keeper for anyone who likes to bake or plans to get started.

Author: Zach Golden
Publisher: Running Press Adult
ISBN: 0762441771
Category : Cooking
Languages : en
Pages : 102

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Book Description
Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.

Author: Betsy Oppenneer
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 70

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Book Description

Author: Bryan Ford
Publisher: Quarry Books
ISBN: 1631598716
Category : Cooking
Languages : en
Pages : 163

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Book Description
Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Author: Ken Forkish
Publisher: Ten Speed Graphic
ISBN: 1984860879
Category : Cooking
Languages : en
Pages : 161

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Book Description
An accessible and easy-to-follow comic book cookbook for baking delicious breads, featuring a basic universal method, guidelines for maintaining a sourdough starter, and recipes for classic loaves and fun new riffs, from the beloved author of Flour Water Salt Yeast “A fun and refreshing addition to every baker’s library.”—Ciril Hitz, certified artisan break baker, author, and educator New York Times bestselling and award-winning author Ken Forkish adapts his expert bread baking tips and recipes from Evolutions in Bread and Flour Water Salt Yeast for the fun, beginner-friendly comic book cookbook format. With comics artist Sarah Becan’s lively and colorful illustrations, Let’s Make Bread! invites readers to embark on the journey of making bread with this new visual twist. Forkish and Becan provide valuable tips for the first-time breadmaker, from the necessary equipment and ingredients to the basic eight-step bread method. They explain how to start, feed, maintain, and share a sourdough starter and include valuable troubleshooting tips for temperature, dough texture, proofing, and more. They also present seventeen gold-standard recipes for both traditional and customizable loaves, including The Saturday Bread, The Standard, Corn Kernel Bread, and Raisin-Pecan Bread, and more! Pairing foolproof techniques and recipes with an exciting and inviting comic format, Let’s Make Bread! is an enjoyable guide to making your own perfect loaf at home.