By Peter Reinhart
Detect the real middle and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, specialist baker Peter Reinhart exhibits how one can produce extraordinary bread, explaining each one step of the method intimately and providing you with wisdom and self assurance to create numerous adaptations of your own.
Awards1999 James Beard Award Winner
Read Online or Download Crust and Crumb: Master Formulas for Serious Bread Bakers PDF
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Additional info for Crust and Crumb: Master Formulas for Serious Bread Bakers
1 package active dry yeast 1/4 cup warm water (105 to 115°F) Pinch sugar 1 cup milk 3 tablespoons fresh lavender flowers or dried lavender 1/3 cup extra-virgin olive oil 1/3 cup honey 1 teaspoon salt 2 eggs 1 egg, separated 1 tablespoon brandy or cognac Grated zest of 2 lemons 41/2 cups unbleached all-purpose flour 1/3 cup pine nuts Sprinkle the yeast into the warm water, add the sugar, and let stand 10 minutes, until bubbly. In a small saucepan, heat the milk and lavender until steaming; let cool to lukewarm.
Stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream, beating until thick and smooth. Spoon one-third of the batter into a bowl and stir in the chocolate. Spoon four heaping tablespoons of the coffee batter into opposite sides of the pan, then spoon four heaping tablespoons of chocolate batter into the remaining sides, creating a checkerboard pattern. For the next layer, spoon chocolate batter onto the coffee batter and coffee batter onto the chocolate batter to alternate the checkerboard pattern.
Grease and flour a 10-inch fluted or plain Bundt pan or plain tube pan. In a large bowl, cream the cheese and butter. Gradually add the sugar and orange zest and beat until light and fluffy. Beat in the eggs, one at a time. Stir together the flour, baking powder, baking soda, and salt, and add the dry ingredients alternately with the orange juice and yogurt, beating until thick and smooth. Stir in the blueberries. Turn into the prepared pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.