Download e-book for kindle: Beautiful Breads and Fabulous Fillings: The Best Sandwiches by Margaux Sky

By Margaux Sky

ISBN-10: 1401602509

ISBN-13: 9781401602505

Take your bread and sandwich-making to the subsequent point. Margaux Sky, whose artwork Café and Bakery in San Luis Obispo has drawn significant media realization for her really good fare, now stocks the secrets and techniques of her luck. starting with simple white, wheat, and candy bread dough, Sky indicates you the way to make the simplest breads and sandwiches in the United States.

Just searching throughout the titles and the elements presents a banquet for the senses, but from her record of elements to instructions for instruction, readers will imagine, "I can do this!" Her bold combos produce those tempting dishes and more:
* Avacoado and Melted Swiss on Salsa Bread
* Roasted Rumble Bumble with Roasted pink Pepper Sauce on Honey Nut Wheat Bread
* TBLT on Horseradish Parmesan Bread
* And the "O" Special-Curried poultry on highly spiced Pepper Jack Bread

In Beautiful Breads and impressive Fillings, you'll locate over one hundred fifty full-color images and over one hundred forty recipes for those easily divine loaves, sandwiches, fillings, and accompaniments. Margaux's beautiful combos of flavors and textures may have your pals and kinfolk clamoring for more.

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Extra info for Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Example text

This dough can rise a little slowly, so it could take up to 90 minutes for the first rise. 3. Meanwhile, spray a 9 x 5-inch loaf pan with baking spray. 4. Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now pull the bottom of the dough up to meet the dough roll you’ve created and seal the seam.

Flour your work surface lightly and turn out the dough. Divide it in half, and form each half into a log about 13 inches long. You can do this by rolling the dough like a kid making a snake out of clay, or you can press and stretch each piece of dough to about 12 inches long, then fold the edges of the long sides together and pinch to seal the seams. 3. Place the two logs on the parchment-lined baking sheet, leaving about 2 inches of space between them for rising. Dust the tops of the loaves with rice flour and cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the end closed.

If there is sugar left over, you can sprinkle it on top of the loaf when you’re finished. 6. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end closed. Refrigerate overnight or up to 24 hours. On baking day 1. Take the pan out of the refrigerator and heat the oven to 325°F. 2. Uncover the pan and bake the bread at 325°F until the top is very brown and the internal temperature reaches 190°F on an instant-read thermometer, about 50 minutes. Check partway through baking and if the top seems to be browning too quickly, cover the pan with some foil.

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Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America by Margaux Sky

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