Download Bread: The very best recipes for loaves, rolls, knots and by Anne Sheasby PDF

By Anne Sheasby

Sheasby opens her new booklet with an authoritative advent to bread baking that offers the fundamentals, from the apparatus and elements it is very important the thoughts essential to in attaining ideal effects each time. The chapters that stick with current a suite of greater than a hundred fabulous recipes for breads of every kind - together with daily rolls and loaves, unique flat breads, mouthwatering teabreads and bakes, rustic Mediterranean-style breads, and festive loaves for particular events. additionally featured is a few gluten-free breads for these on a constrained nutrition, and a range of recipes in particular constructed to be used in breadmachines.

Whether you're an skilled baker or a whole amateur Bread will revolutionise your morning toast, your lunchtime sandwich and your night meal.

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Additional info for Bread: The very best recipes for loaves, rolls, knots and twists from around the world

Example text

It is delicious cold for lunch. This recipe works well with salmon or shrimp, too, so consider mixing things up a bit. W HAT YO U’ L L NEED Chicken Rice • 4 boneless, skinless chicken breast halves (5 to 6 oz/140 to 170 g each) • 2 cups/430 g long-grain rice • ¼ cup/60 ml soy sauce • ½ cup/120 ml mirin (Japanese sweet rice wine) • ¼ cup/50 g sugar • 2 Tbsp ketchup • 2 garlic cloves, minced • 1 tsp grated peeled fresh ginger • 1 Tbsp toasted sesame oil • 1 Tbsp vegetable oil • 1 garlic clove, minced • ½ lb/225 g shiitake mushrooms, stemmed and finely chopped • 1 medium zucchini, coarsely grated • 1 medium carrot, peeled and coarsely grated • 2¾ cups/660 ml chicken or vegetable broth • 2 green onions, white and tender green parts, finely chopped • 1 Tbsp toasted sesame seeds THE EVERYDAY RICE COOKER Place the chicken breasts in a large zipper-top plastic bag.

Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water. Set a medium rice cooker to the regular cycle or to quick cook if it’s a fuzzy-logic machine. Heat the vegetable oil. Remove the chicken from the marinade with a slotted spoon, reserving the marinade. Pat the chicken dry with paper towels. In small batches, sauté the chicken until it turns white on all sides and remove to a plate.

WHAT YO U’ L L NEED Chicken Rice • 4 boneless, skinless chicken breast halves (5 to 6 oz/140 to 170 g each) • 2 cups/430 g long-grain rice • 1 garlic clove, minced • 1 tsp grated peeled fresh ginger • ¼ tsp Sriracha • ¼ cup/60 ml fish sauce • 1 cup/240 ml water • 1 cup/240 ml coconut milk • 1 cup/240 ml pineapple juice • 1½ cups/230 g chopped fresh pineapple • 2 Tbsp firmly packed light brown sugar • ¼ cup/60 ml coconut milk • 3 green onions, white and tender green parts, finely chopped • 2 Tbsp finely chopped fresh mint • Chopped pineapple for garnish Place the chicken breasts in a large zipper-top plastic bag.

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