How to Bake: The Art and Science of Baking

Cover
......Page 1
Copyright
......Page 2
Introduction
......Page 3
Title Page
......Page 4
Preface......Page 5
Introduction......Page 6
Table of Contents......Page 8
Flour—the Basic Ingredient and How to Use it for the Best Baked Goods......Page 9
Table of Contents......Page 10
Types of Wheat......Page 11
The Role of Gluten......Page 12
Bleached or Unbleached?......Page 13
So what flour should I buy?......Page 14
Whole Wheat Flour......Page 15
Buckwheat flour......Page 16
How Much Does That Flour Weigh?......Page 17
Conditioners......Page 18
Storing Your Flour......Page 19
Sweet Buttermilk Cornbread Recipe......Page 20
Texas Chili Cornbread Recipe......Page 22
European Soft Peasant Bread......Page 24
Easy Sourdough Bread......Page 26
100% Whole Wheat Bread Recipe......Page 29
California Golden Raisin Muffins......Page 31
American Rye Bread Recipe......Page 33
Deli Rye Bread Recipe......Page 35
Creamy Ricotta and Sausage Calzone Recipe......Page 37
Putting the calzone together......Page 38
How to Make Pitas......Page 39
The Wonderful World of Eggs......Page 41
Table of Contents
......Page 42
The Three Parts of the Egg......Page 43
Fresh, Safe Eggs......Page 44
How to Make Meringue for Pies......Page 45
How to Avoid Weeping Meringues......Page 47
How to Make Angel Food Cakes......Page 48
Consider Pie Weights for that Pre-baked Crust......Page 50
How to Make Quiches......Page 51
How to Make Strata and Baked French Toast......Page 52
How to Build a Frittata......Page 53
How to Make Custards......Page 54
How to Make Pannekoeken......Page 57
Royal Lemon Meringue Pie......Page 59
Meringue that Does Not Weepf Recipe......Page 60
Easy Oven-Baked Frittata......Page 62
Classic Quiche Lorraine......Page 63
Cinnamon Ripple Angel Food Cake Recipe......Page 64
Spinach, Bacon, and Swiss Quiche......Page 65
Easy Baked Omelet......Page 66
Chocolate Malt Pudding......Page 67
Southern Chess Pie......Page 68
Traditional Dutch Pannekoeken......Page 70
Apple and Bacon Pannekoeken......Page 71
Yeast and How it Works......Page 72
Table of Contents
......Page 73
Part 1: Yeast and How it Works......Page 74
Creating the Right Environment for Yeast......Page 75
Why do We Need to Knead?......Page 77
Does it Matter What Flour I Use?......Page 78
The Secrets of Great Breads......Page 79
Is Brown Bread Better?......Page 81
High Altitude Breads......Page 82
American Hamburger Buns......Page 83
Italian Herbed Focaccia......Page 86
Adding Cheese to Your Bread: Cheesy Dinner Rolls and Loaves......Page 89
Dilly Cheese Bread......Page 90
Adding Grains to Your Bread: Hi-Country Seven Grain Bread Recipe......Page 92
Adding Vegetables to Your Bread: Summer Zucchini and Carrot
Bread
......Page 94
Southern Cornbread (Yeast)......Page 96
Easy Sourdough Bread......Page 98
Bonus: How to Bake Bread on the Grill......Page 102
The Secrets of Using Chemical Leaveners
Baking Powder and Baking Soda
......Page 104
Table of Contents
......Page 105
Baking Soda......Page 106
Cream of Tartar......Page 107
Other Leaveners......Page 108
The Muffin Method......Page 109
The Creaming Method......Page 110
The Biscuit Method......Page 111
How to Bake Quick Breads......Page 112
How to Bake Muffins......Page 115
How to Make Biscuits......Page 117
How to Make Scones......Page 119
How to Make Cornbread......Page 121
The Muffin Method--Blueberry Corn Muffins......Page 123
Toppings for Your Muffins......Page 126
The Creaming Method--New England Hermits......Page 129
The Biscuit Method--Frosted Lemon Poppy Seed Scones......Page 131
Cheddar and Bacon Cornbread......Page 133
Sweet and Savory—Explore a New World of Biscuits!......Page 135
Easiest Buttermilk Biscuits......Page 136
Cranberry Nut Biscuits......Page 137
Cheddar Cheese Biscuits......Page 138
Understanding Baking—How it Works......Page 139
Fresh from the Dairy
Milk, Cream, Buttermilk, and Other Dairy Products
......Page 140
Table of Contents
......Page 141
Milk......Page 142
Cream......Page 143
Buttermilk......Page 144
Yogurt in Action......Page 145
How to Make Homemade Sweetened Condensed Milk......Page 146
How to Make Cheesecakes......Page 147
Storing Your Cheesecake......Page 149
Mixing and Matching for Creative Cheesecakes......Page 150
Questions and Answers about Your Cheesecake......Page 151
How to Make Cream Pies......Page 152
How to Make Whipped Cream......Page 155
Part 3: Recipes: The Chapter in Practice:......Page 156
Basic Cream Pie Recipe......Page 157
Double Chocolate Cream Pie......Page 159
German Chocolate Cheesecake......Page 161
Pumpkin Cheesecake in a Gingersnap Crust......Page 163
Chocolate Cheesecake......Page 165
Cherry Chocolate Cheesecake Bars......Page 167
Bonus: How to Make Stuffed Bread......Page 169
Stuffed Bread: Italian Filled Bread......Page 170
Stuffed Bread: Homemade Hot Pockets......Page 172
Stuffed Bread: Mushroom Cheddar Oat Bread......Page 173
Stuffed Bread: Calzones......Page 175
Creamy Ricotta and Sausage Calzone Recipe......Page 176
Butter, Shortening, and Oil
The Fats We Bake With
......Page 178
Table of Contents
......Page 179
Butter......Page 180
Shortening......Page 182
Vegetable and Olive Oils......Page 183
Choosing Healthy Cooking Oils......Page 184
Part 2: How We Use Fats and Oil in Baking......Page 185
The Perfect Pie Crust......Page 186
Substituting Oils and Fats in Baking......Page 188
How to Reduce Fats in Baking......Page 189
Rich Buttery Pie Crusts......Page 190
American Walnut Pie Crust Recipe......Page 191
Vanilla Nut Pie Crust......Page 192
Peach Chiffon Pie with Gingersnap Crust Recipe......Page 193
Sour Cream Chocolate Cake with Raspberry Divinity Frosting......Page 195
Cherry Dream Cake......Page 198
Bonus Bulletin: Storing Fats and Oils......Page 200
The Sweeteners: Sugar, Honey, and Molasses and How We Bake with Them......Page 202
Table of Contents
......Page 203
Types of Sweeteners......Page 204
Turbinado Sugar......Page 206
Molasses......Page 207
Corn Syrup......Page 208
The Functions of Sweeteners......Page 209
Sugar Cooking: Syrups and Sauces......Page 211
The Use of Starch in Sauces......Page 213
Substituting Sugar and Honey......Page 214
How to Decorate the Edges of a Cookie......Page 215
Cookie Decorating Tips......Page 216
Vanilla Syrup......Page 218
Chocolate Banana Smoothie......Page 219
New England Chocolate Sauce......Page 220
Supreme Butterscotch Sauce......Page 221
Pecan Pancakes with Butter Pecan Syrup......Page 222
Autumn Apple Pancakes with Walnut Caramel Syrup......Page 224
Peach Melba on Gingerbread Pancakes......Page 226
Golden California Raisin Bread......Page 228
Peanut Butter and Honey Cookies......Page 230
Cinnamon Banana Breakfast Cakes......Page 232
Chocolate!
Choosing and Using Chocolate
......Page 234
Table of Contents
......Page 235
Overview......Page 236
The Baking Chocolates......Page 237
Storing Chocolate......Page 238
Questions and Answers about Chocolate......Page 239
Molded Chocolate......Page 240
Fondue and Dipping Chocolate......Page 241
Toppings and Drizzles......Page 242
Using Baking Chocolate in Place of Cocoa......Page 243
Peanut Butter Sandwich Cookies with Ganache Filling......Page 245
Chocolate Raspberry Sandwich Cookies......Page 247
Ganache for Frosting......Page 249
Creamy Hot Fudge Sauce......Page 250
Buttery Chocolate Cake with Fudge Frosting......Page 251
Root Beer Chocolate Cake with Chocolate Butter Frosting......Page 254
Chocolate Butter Frosting......Page 255
Sweet Chocolate Braided Bread......Page 256
Chocolate Peanut Butter Drops......Page 259