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Index
Cover
Title Page
Dedication
Contents
Foreword
Introduction
Part One: Basics
Chapter One: Ingredients
Flour
Sugars and Sweeteners
Fats
Leaveners
Eggs
Flavorings
Chapter Two: Equipment
Scales
Mixers
Ovens
Food Processors
Baking Forms
Other Tools and Equipment
Chapter Three: Techniques
Measuring
Quick Bread Techniques
Rubbing
Creaming
Blending
Yeasted Dough Techniques
Pre-ferments
Mixing
Shaping
Proofing and Retarding
Lamination
Time-Saving Techniques
Part Two: Baking
Chapter Four: Quick Breads, Muffins, and Scones
Cranberry-Orange Scones
Ginger Scones
Savory Scones
Basic Biscuits
Swiss Carrot Cake
Pumpkin Muffins
Southwest Corn Bread
Zucchini Bread
Banana Muffins
Tirolean Chocolate Muffins
Bran Muffins
English Muffins
Mixed-Berry Muffins
Whole Wheat Cinnamon Raisin Bagels
Chapter Five: Enriched Dough
Classic Brioche
Lemon Brioche Doughnuts
Pumpkin Cream Brioche
Rum-Raisin-Almond Brioche
Apple Kuchen
Panettone
Stollen
Gibassier
Bostock
Basic Sweet Dough
Pecan Sticky Buns
Sweet Glazed Cinnamon Buns
Tea Ring
Russian Braid
Chapter Six: Laminated Dough
Laminated Dough Techniques
All-Purpose Danish
Croissants
Whole Wheat Ham and Cheese Croissants
Ultimate Chocolate Croissants
Chocolate-Cinnamon Swirls
Chapter Seven: Fillings, Glazes, Toppings, and Spreads
Appendix
Troubleshooting
Charts and Conversions
Resources
Glossary
Index
Acknowledgments
About the Author
About the Photographer
Copyright Page
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