500 Cookies: The Only Cookie Compendium You'll Ever Need by Susannah Blake, Philippa Vanstone

By Susannah Blake, Philippa Vanstone

500 Cookies is a scrumptious reward publication, chock jam-packed with recipes and simple recommendations, information regarding apparatus, constituents, or even troubleshooting for the easiest cookies on the earth! whole with mouthwatering pictures and concepts for present packaging and labeling, you?ll be encouraged to create the crispest, chewiest, such a lot delectable and yes?healthful?treats to take pleasure in together with your family members or to provide as presents. This attention-grabbing booklet includes a big choice of recipes, together with these for the classics, enjoyable recipes for children, subtle teatime recipes, or even healthy, fit suggestions. This assortment gains 500 luxurious recipes from world wide and is actually the one cookie ebook you?ll ever desire! 500 Cookies is an ideal present for a person who desires to bear in mind the nice and cozy, comforting stories of unpolluted baked cookies. ideal for birthdays, bridal showers, Mother's Day, housewarming, vacations or any gift-giving party. A candy present!

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Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch. 2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve. 3. Mix in the flour-kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing.

Twenty minutes before baking time, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. Just before baking time, dust the loaf with flour. With a sharp pair of kitchen scissors, cut from the top, at a 45-degree angle into the dough, stopping a quarterinch from the bottom. Fold each cut piece over to the side, alternating sides with each cut. Repeat until the entire loaf is cut and pain d 'epi formed (see photo, opposite).

Storing Bread Bread is at its best when it has completely cooled after baking. Hot or warm bread has a romantic appeal, but it cuts poorly and dries out quickly. And that certainly doesn't make for good storing characteristics. Having said that, sometimes we just can't resist~ We've found that the best way to keep bread fresh once it has been cut is to store it cut side down on a flat, nonporous surface like a plate or a clean countertop. Don't use foil, plastic wrap, or bags, which trap humidity.

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