Download e-book for iPad: All Cakes Considered: A Year's Worth of Weekly Recipes by Melissa Gray

By Melissa Gray

ISBN-10: 1452100136

ISBN-13: 9781452100135

Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the place of work for her colleagues at NPR to get pleasure from. hundreds of thousands of Mondays (and muffins) later, Melissa has plenty of cake-making easy methods to percentage. With greater than 50 recipes for the truffles which have been dreamed of and drooled over for an entire life - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore truffles, Dark-Chocolate purple Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All brownies thought of is an important addition to each baker's library.

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Additional resources for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered

Sample text

It needs heat to activate it. Shaping bread When you are making rolls or baguettes, you will need to shape the dough with your hands. Make sure your hands are clean and dusted with flour to prevent sticking. How to knead Secure the dough with one hand at the back, then place the heel of your other hand in the middle of the dough. Rising Cover the dough with a damp tea towel or oiled cling film when it is rising to prevent a crust forming. Leave it in a warm place, such as near a warm oven or in an airing cupboard, as the yeast needs warmth to activate.

Cover them with the clean damp tea towel and leave in a warm place for 35–40 minutes. Carefully brush the buns with the honey, taking care not to burn yourself on the hot tin. Leave the buns to cool in the tin for 3–4 minutes. Then tip them out onto a cooling rack. Bake the buns at the top of the oven for about 25–30 minutes until golden. If they start to become too brown, cover them with aluminium foil until cooked. 55 Hard Serves 6–8 Italian Bread This dimpled bread is known as focaccia and can be flavoured with herbs, cheese, sundried tomato or olives.

Variation Prep 10 mins Cooking 30 mins Chef’s Tip This cornbread makes a filling accompaniment to soup or salad. It also tastes great on its own! 58 If you want to hot things up, try chilli cornbread! Simply add 1 finely chopped fresh red chilli in Step 2. Salt Eggs Ingredients Polenta Tools • 20cm (8”) square cake tin • 125g (4oz) plain flour • 2 medium eggs • Baking paper • 125g (4oz) cornmeal or • 284ml carton buttermilk or • Large mixing bowl polenta natural yoghurt • Wooden spoon • 1tbsp baking powder • 100ml (3 ⁄ floz) milk • Measuring jug • 1tsp salt • 50g (2oz) butter • Small hand whisk • 5 spring onions, thinly choppedSpring (melted and cooled) • Oven gloves onions (optional) Measuring • Sharp knife jug • 150g (5oz) tinned sweetcorn Buttermilk 1 2 Large mixing bowl Grease a 20cm (8”) square cake tin and then line the base with baking paper to prevent the bread from sticking.

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All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered by Melissa Gray

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