The round challah, featured in “The Big Book of Bread,” released in Oct. from King Arthur Baking Company .But when he first started in 2006, he was terrified. Baking a simple pan loaf felt like a huge accomplishment.Now Philip is sharing all King Arthur’s bread recipes in “The King Arthur Baking Company’s Big Book of Bread: 125+ Recipes for Every Baker,” by Jessica Battilana, Martin Philip and Melanie WandersKing Arthur’s twist on a traditional German stollen.
“The Big Book of Bread” was released in Oct. from King Arthur Baking Company . Toast the coriander seeds: In a small skillet, toast the seeds over medium heat until they are fragrant and a shade darker than when you began, 3 to 5 minutes. Transfer the seeds to a small bowl to cool to room temperature, then use a coffee/spice grinder or mortar and pestle to grind them into a fine powder. If using ground coriander, skip this step.
With a long side facing you, lightly score the dough crosswise into thirds, then sprinkle about one-third of the apple pieces evenly over the center third of the dough. Fold the left side of the dough up and over to cover the apples in the center, then press down on the dough to remove any air pockets trapped within the layer. Sprinkle half of the remaining apples on top of the folded dough, then fold the right side of the dough up and over to cover the apples.
The logs will not look smooth at this point; this is normal. Additionally, the dough may thin or tear near the apple pieces; if this happens, just pinch the dough back together. If the dough sticks to the surface, use a bench knife to scrape up any residual dough and add just enough flour to keep the dough from sticking.
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