Download Cook's Encyclopedia of Bread by Christine Ingram, Jennie Shapter PDF

By Christine Ingram, Jennie Shapter

This can be an illustrated reference advisor to the breads of the realm, with over a hundred and fifty recipes and information of conventional baking equipment. It includes a step by step thoughts part and explains each degree of the bread making technique.

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Combine all ingredients in a large bowl. Mix until blended. Spoon batter evenly into muffin pan. Bake 20–25 minutes. Remove from pan immediately. Cool on a wire rack. 1/4 teaspoon salt 1 teaspoon cinnamon Preheat oven to 375 degrees. Spray a ­12-cup muffin tin with vegetable cooking spray. Blend eggs or equivalent, honey, and applesauce until well combined. Stir in apple and carrot. In a separate bowl, sift together flours, baking powder, salt, and cinnamon. Blend dry ingredients with apple mixture until just combined.

Vegetarian. Serves 2. Better than peanut butter & jelly Carrot Salad Pita Tomato-Basil Pita If you’re going to send this sandwich to school with your child, it’s a good idea to pack the pita bread separate from the salad. Slice the top off the pita before you pack it so your youngster can stuff the pocket at lunchtime. This is great for a picnic lunch. Pack marinade separately and pour on sandwiches just before eating. Or save some time by marinating the tomatoes and mozzarella a day in advance.

Serves 2. Vegetarian. Serves 2. 60 Better than peanut butter & jelly Where’s-the-Tuna Salad Sandwich Where’s-the-Chicken Salad Sandwich For real ex–tuna lovers, this will taste just enough like the old favorite to be highly satisfying. It’s also much lower in fat! The dried, powdered kelp, available in some large grocery stores and health food stores, contains more minerals than any other food. It tastes salty and is often used as a seasoning ingredient or a substitute for salt. This sandwich is delicious and tastes remarkably like chicken.

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