Better Homes and Gardens the Ultimate Cookie Book: More than by Better Homes and Gardens

By Better Homes and Gardens

Greater than 500 recipes for each form of cookie, together with must-have classics and clean new taste combinations

This one-stop resource, filled with greater than 250 inspiring pictures, supplies domestic bakers an immense choice of 500 impossible to resist cookie recipes for each party. There are tried-and-true classics to pair with a pitcher of milk, akin to Chocolate bite Cookies; treats ideal for vacation celebrations like vast smooth Ginger Cookies; and on-trend sweet-and-savory delights like Berry-Sage Thumbprints. A welcome number of recommendations contains show cookies (quick recipes that begin with a combination) and Double Takes (homemade models of iconic store-bought favorites), and an informative Cookie fundamentals part covers issues resembling right measuring, gear, adorning, and packaging. With this e-book, bakers in any respect degrees will locate unending notion for daily candies and year-round exciting.

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Additional resources for Better Homes and Gardens the Ultimate Cookie Book: More than 500 Best-Ever Treats Plus Secrets for Successful Cookie Baking

Example text

Yeast eats the sugars and complex carbohydrates in flour and reproduces at a rapid rate. The by-products of this activity are alcohol—the beerlike smell in a raw dough—and carbon dioxide, which becomes trapped within the stretchy meshlike gluten structure of the dough during the process of rising. The heat of the oven kills the yeast, burns off the alcohol, and sets the porous texture of bread. When using yeast, consider the type of dough you are making as a guide to what type of yeast to use. Use bread machine yeast for bread machine loaves, and quick-rise yeast if you like to use the one-step method in an electric mixer.

Use within 2 days, or place in an airtight container and freeze for up to 2 months. Note that dry and fresh bread crumbs are not interchangeable in recipes, as the dry crumbs absorb more liquid than the fresh. Check recipes carefully to avoid using the wrong type. Small Croutons Any good homemade bread, such as egg, pumpernickel, or whole wheat, makes good salad croutons. Cut day-old bread, with the crusts, into 1-inch cubes. back to basics: white bread 59 Sauté lightly in a combination of olive oil and pressed garlic until just golden, stirring constantly.

Divide the dough into 2 equal portions. Form each portion into a loaf and place it seam side down into the loaf pan. Cover loosely with plastic wrap and let rise to 1 inch above the rims of the pans, about 45 minutes. Brush with egg glaze, if desired, for a dark and glossy crust. 6. Twenty minutes before baking, preheat the oven to 375°F. Put the loaf pans on the center rack of the oven and bake 40 to 45 minutes, or until golden brown, and the loaves sound hollow when tapped with your finger. Transfer the loaves immediately to a cooling rack.

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